Browsing Life Sciences by Title

Now showing items 25-35 of 35

Partitioning of soil respiration in a beech forest using a trenching experiment.

Brosnan, Stephanie (University of Limerick, 2011)

Total soil respiration (RTOT) has two components; heterotrophic (RH) and autotrophic (RA) respiration. We aim to partition the components of RTOT in a beech (Fagus sylvatica L.) forest using a trenching experiment. The ...
Performance and progression of Irish point-to-point horses

Quish, Carol (University of Limerick, 2011)

Point-to-point races are steeplechase races for novice horses, some of which may subsequently graduate to professional National Hunt (NH) races on the racecourse. There have been significant changes in the Irish racing ...
Physicochemical and sensory characteristics of whey protein hydrolysates generated at different total solids levels

Spellman, David; O'Cuinn, Gerard; Fitzgerald, Richard J. (Cambridge University Press, 2005)

Whey protein hydrolysates were generated at different total solids (TS) levels (50–300 g/l) using the commercially available proteolytic preparation DebitraseTM HYW20, while enzyme to substrate ratio, pH and temperature ...
Purification and characterization of a lysine-p-nitroanilide hydrolase, a broad specificity aminopeptidase, from the cytoplasm of Lactococcus lactis subsp. cremoris AM2

McDonnell, Maeve; Bouchier, Paul; Fitzgerald, Richard J.; O'Cuinn, Gerard (Cambridge University Press, 1999)

Summary. A hydrolase activity that cleaves lysyl-p-nitroanilide (Lys-pNA) has been purified from the cytoplasm of Lactococcus lactis subsp. cremoris AM2 by chromatography on DE52, DEAE Affi-Gel Blue Gel, Hydroxyapatite ...
Relationships between the sensory characteristics, neutral volatile composition and gross composition of ten cheese varieties

Lawlor, Ben J.; Delahunty, Conor M.; Wilkinson, Martin G.; Sheehan, Jeremiah J. (EDP Sciences, 2001)

Relationships between the odour, flavour and texture sensory attributes and the neutral volatile composition and gross composition of ten varieties of cheese were determined. Sensory evaluation was carried out by fifteen ...
A rheological study of acid-set “simulated yogurt milk” gels prepared from heat- or pressure-treated milk proteins

Walsh O'Grady, Deirdre C; O'Kennedy, Brendan T; Fitzgerald, Richard J.; Lane, Cáit N (EDP Sciences, 2001)

The application of high pressure as an alternative to heat treatment in the acid-set gelling of milk proteins was studied using a “simulated yogurt milk” (SYM) system, containing phosphocasein and whey protein isolate ...
Seasonal variation of heavy metals in Mytilus edulis, Fucus vesiculosus and sediment from the Shannon estuary

Breen, John; O'Leary, Caitriona (The Royal Irish Academy, 1998)

Samples of Mytilus edulis, together with samples of sediment and Fucus vesiculosus, were taken monthly from each of five shores on the south coast of the Shannon Estuary from March 1992 to December 1993 inclusive. Samples ...
Spatial variation in soil carbon stocks under a miscanthus crop

Hayes, Ciara (University of Limerick, 2010)

Soils play an important role in the sequestration of soil carbon. Land management uses such as afforestation, grassland management etc can play a vital role in the mitigation of carbon from the atmosphere. Bioenergy crops ...
Stabilisation of omega-3 oils in food emulsion systems

O'Dwyer, Sandra (University of Limerick, 2012)

Lipid oxidation can lower the nutritional value and quality of foods, and form toxic compounds, off-flavours and off-odours; its control in food systems rich in unstable omega-3 oils is essential. Sunflower oil, camelina ...
Starter strain related effects on the biochemical and sensory properties of Cheddar cheese

Hickey, Dara K.; Kilcawley, Kieran N.; Beresford, Tom P.; Sheehan, Elizabeth M.; Wilkinson, Martin G. (Cambridge University Press, 2007)

A detailed investigation was undertaken to determine the effects of four single starter strains, Lactococcus lactis subsp. lactis 303, Lc. lactis subsp. cremoris HP, Lc. lactis subsp. cremoris AM2, and Lactobacillus ...
Studies on the acceptability, sensor properties & consumer perception of reformulated reduced sodium ready-meals.

Mitchell, Michelle Mary (University of Limerick, 2011)

The thesis was undertaken to determine the effect of salt reduction and the addition of salt substitutes/flavour enhancers on the sensory acceptability of commercial frozen and chilled ready-meals. High salt concentrations ...

Now showing items 25-35 of 35

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