Search Results - "Lyng, J."

The effect of ultrasonic salting on protein and water–protein interactions in meat by McDonnell, C.K., Allen, P., Morin, C., Lyng, J.G.

“…•The effect of ultrasonic (US) curing on meat protein was assessed.•US curing causes protein extraction.•High intensity US can denature myosin at the surface…”
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Optimization of Pulsed Electric Fields-Assisted Extraction of Polyphenols from Potato Peels Using Response Surface Methodology by Frontuto, D., Carullo, D., Harrison, S. M., Brunton, N. P., Ferrari, G., Lyng, J. G., Pataro, G.

“…In this work, optimal pulsed electric fields-assisted extraction conditions were selected in order to intensify the extractability of polyphenol compounds with…”
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Healthy processed meat products – Regulatory, reformulation and consumer challenges by Grasso, S., Brunton, N.P., Lyng, J.G., Lalor, F., Monahan, F.J.

“…Meat and processed meat products are often perceived as unhealthy by consumers. Functional meat products may represent an opportunity for the meat industry to…”
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Characterization of the electropermeabilization induced by pulsed electric field (PEF) technology and its effect on the ultrasonic-assisted drying of yellow turnip by Llavata, B., Lyng, J., Bedane, T. F., Simal, S., Cárcel, J. A.

“…Obtaining snacks from the drying of surplus vegetables is an alternative to reduce waste. A combination of pulsed electric field (PEF) pretreatments and…”
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Assisted reproductive technology treatment and risk of ovarian cancer—a nationwide population-based cohort study by Vassard, D, Schmidt, L, Glazer, C H, Lyng Forman, J, Kamper-Jørgensen, M, Pinborg, A

“…Abstract STUDY QUESTION Does hormone stimulation during assisted reproductive technology (ART) treatment increase the risk of ovarian cancer? SUMMARY ANSWER No…”
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Bacterial inactivation in fruit juices using a continuous flow Pulsed Light (PL) system by Pataro, G., Muñoz, A., Palgan, I., Noci, F., Ferrari, G., Lyng, J.G.

“…In this work, the susceptibility to pulsed light (PL) treatments of both a Gram-positive ( L. innocua 11288) and a Gram-negative ( E. coli DH5-α) bacteria…”
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Assisted reproductive technology treatment and risk of breast cancer: a population-based cohort study by Vassard, D, Pinborg, A, Kamper-Jørgensen, M, Lyng Forman, J, Glazer, C H, Kroman, N, Schmidt, L

“…STUDY QUESTION Is there an increased risk of breast cancer among women after ART treatment including ovarian hormone stimulation? SUMMARY ANSWER The risk of…”
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Ultraviolet irradiation and pulsed electric fields (PEF) in a hurdle strategy for the preservation of fresh apple Juice by Noci, F., Riener, J., Walkling-Ribeiro, M., Cronin, D.A., Morgan, D.J., Lyng, J.G.

“…The influence of ultraviolet irradiation (UV) and pulsed electric fields (PEF) on microbial inactivation, selected quality attributes (colour, pH, Brix,…”
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The effect of organic acid and sodium chloride dips on the shelf-life of refrigerated Irish brown crab (Cancer pagurus) meat by McDermott, A., Whyte, P., Brunton, N., Lyng, J., Fagan, J., Bolton, D.J.

“…Crab (Cancer pagurus) meat (white and brown) has a short shelf-life. Chemical treatments may inhibit microbial spoilage and extend shelf-life. The effect of 5%…”
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The use of power ultrasound for accelerating the curing of pork by McDonnell, C.K., Lyng, J.G., Allen, P.

“…Power ultrasound (10, 25 or 40min at US intensities of 4.2, 11 or 19Wcm−2) was assessed for accelerating brine transfer into meat. Sample analysis included…”
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Application of ultrasound in combination with heat and pressure for the inactivation of spore forming bacteria isolated from edible crab (Cancer pagurus) by Condón-Abanto, S., Arroyo, C., Álvarez, I., Condón, S., Lyng, J.G.

“…This research was performed to characterize the resistance of three different bacterial spore species isolated from pasteurized edible crab (Cancer pagurus)…”
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The effect of non-thermal processing technologies on microbial inactivation: An investigation into sub-lethal injury of Escherichia coli and Pseudomonas fluorescens by Halpin, R.M., Duffy, L., Cregenzán-Alberti, O., Lyng, J.G., Noci, F.

“…In recent years, there has been an increased interest in food processing technologies that could lessen the thermal impact on food products. In the present…”
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Effectiveness of High Intensity Light Pulses (HILP) treatments for the control of Escherichia coli and Listeria innocua in apple juice, orange juice and milk by Palgan, I., Caminiti, I.M., Muñoz, A., Noci, F., Whyte, P., Morgan, D.J., Cronin, D.A., Lyng, J.G.

“…High Intensity Light Pulses (HILP) represent an emerging processing technology which uses short (100–400 μs) light pulses (200–1100 nm) for product…”
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Impact of Thermosonication and Pulsed Electric Fields on Staphylococcus aureus Inactivation and Selected Quality Parameters in Orange Juice by Walkling-Ribeiro, M, Noci, F, Riener, J, Cronin, D. A, Lyng, J. G, Morgan, D. J

“…The effect of thermosonication (TS) and pulsed electric fields (PEF) on inactivation of Staphylococcus aureus (SST 2.4) and selected quality aspects in orange…”
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Efficacy of UV light treatment for the microbiological decontamination of chicken, associated packaging, and contact surfaces by Haughton, P N, Lyng, J G, Cronin, D A, Morgan, D J, Fanning, S, Whyte, P

“…UV light was investigated for the decontamination of raw chicken, associated packaging, and contact surfaces. The UV susceptibilities of a number of…”
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An assessment of the application of ultrasound in the processing of ready-to-eat whole brown crab (Cancer pagurus) by Condón-Abanto, S., Arroyo, C., Álvarez, I., Brunton, N., Whyte, P., Lyng, J.G.

“…•US has a strong opportunity niche in the crab processing industry.•US allows for a reduction of the total cooking time by up to 15%.•US-assisted cooking can…”
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Effect of thermosonication, pulsed electric field and their combination on inactivation of Listeria innocua in milk by Noci, F., Walkling-Ribeiro, M., Cronin, D.A., Morgan, D.J., Lyng, J.G.

“…The impact of thermosonication (TS) and pulsed electric field (PEF), individually and combined, on the survival of Listeria innocua 11288 (NCTC) in milk was…”
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A comparison of conventional and radio frequency defrosting of lean beef meats: Effects on water binding characteristics by Farag, K.W., Duggan, E., Morgan, D.J., Cronin, D.A., Lyng, J.G.

“…The effect of defrosting rate (slow conventional air vs. fast radio frequency (RF) method) on water holding properties of lean beef meat (whole, minced and…”
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Quality-Based Thermokinetic Optimization of Ready-to-Eat Whole Edible Crab (Cancer pagurus) Pasteurisation Treatments by Condón-Abanto, S., Raso, J., Arroyo, C., Lyng, J., Álvarez, Ignacio

“…Traditional processing practices used in the manufacture of ready-to-eat edible crab products include a double-heat treatment involving an initial cooking step…”
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Reduction of Staphylococcus aureus and quality changes in apple juice processed by ultraviolet irradiation, pre-heating and pulsed electric fields by Walkling-Ribeiro, M., Noci, F., Cronin, D.A., Riener, J., Lyng, J.G., Morgan, D.J.

“…Apple juice inoculated with Staphylococcus aureus (SST 2.4) was processed by a hurdle sequence including ultraviolet irradiation (UV; 30 min, 20 °C),…”
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