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Full-Text Articles in Life Sciences
Influence Of Novel Preservation Methods On The Quality Of Minimally Processed Iceberg Lettuce And Carrot, Daniel Rico
Influence Of Novel Preservation Methods On The Quality Of Minimally Processed Iceberg Lettuce And Carrot, Daniel Rico
Doctoral
The market of ready-to-fresh vegetables has grown rapidly in recent decades as a result of changes in consumer attitudes. Chlorine solutions are widely used to sanitise fresh-cut fruit and vegetables in the industry. However, the possible formation of carcinogenic chlorinated compounds in water has called into questions the use of chlorine in food processing plants. There is a real need to find new alternatives fro the preservation of minimal processed vegetables in order to maintain their quality attributes after processing. The aim of this study was to examine the influence of novel preservation methods on the quality of minimally process …
Development Of Innovative, Quick-Cook Legume Products: An Investigation Of The Soaking, Cooking And Dehydration Characteristics Of Chickpeas (Cicer Arietinum L.) And Soybeans (Glycine Max L. Merr.), Aoife Gowen
Doctoral
The primary goal of this research was to create new alternatives to the legume products currently available to consumers, i.e. canned and dry beans. Chickpeas and soybeans are well established in the Irish consumer market and possess excellent nutritional quality, such as high protein, fibre and phytochemcial content, low cholesterol and low glycaemic index (G.I.), and therefore have potential for classification as functional foods. The first stage of the research culminated with the development of quick-cook chickpeas and soybeans that could be stored in the chill cabinet or freezer. Water intake and textural attributes during soaking were investigated. Using non-linear …