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An Assessment of the Antioxidant and Antimicrobial Activity of Six Species of Edible Irish Seaweeds
Six species of edible Irish seaweeds; Laminaria digitata, Laminaria saccharina, Himanthalia elongata, Palmaria palmata, Chondrus crispus and Enteromorpha spirulina were screened for potentialExpand
Bioactive potential and possible health effects of edible brown seaweeds
Marine macroalgae (seaweeds) are rich in bioactive compounds that could potentially be exploited as functional ingredients for both human and animal health applications. Despite the intensive effortsExpand
Hydration Kinetics of Red Kidney Beans (Phaseolus vulgaris L.)
Soaking of dry red kidney beans was studied at 20, 30 40 and 60°C by the method of weight gain until equilibrium conditions were attained. Water absorbed during soaking was a function of both soakingExpand
Barley for Brewing: Characteristic Changes during Malting, Brewing and Applications of its By-Products.
  Barley is the basic raw material for brewing. Its chemical composition, brewing, and technological indices are highly determinative for the beer quality and the economical efficiency of the brewingExpand
The application of Peleg's equation to model water absorption during the soaking of red kidney beans (Phaseolus vulgaris L.).
Abstract The soaking process of unblanched and blanched red kidney beans was studied at 20, 30, 40 and 60 °C and the resulting hydration data was fitted to Peleg's equation. Due to plasticityExpand
Recent developments in the application of seaweeds or seaweed extracts as a means for enhancing the safety and quality attributes of foods
Abstract The production of rancid flavors and odors due to oxidative stress in foods can lead to a reduction in the sensory attributes, nutritional quality and food safety. Due to consumer demands,Expand
Effect of different drying temperatures on the moisture and phytochemical constituents of edible Irish brown seaweed
Abstract The effect of different temperatures on the drying kinetics and the phytochemical constituents of edible Irish brown seaweed, Himanthalia elongata were studied. This kinetic study involvedExpand
Kinetic Evaluation of Colour, Texture, Polyphenols and Antioxidant Capacity of Irish York Cabbage After Blanching Treatment
Abstract York cabbage was blanched between 80 and 100 °C with an increment of 5 °C for up to 14 min and kinetics of the different physicochemical properties were studied. Significant reductions inExpand
Growth and Kinetics of Lactobacillus Plantarum in the Fermentation of Edible Irish Brown Seaweeds
The aim of the present study was to see the applicability of using brown edible seaweeds as a sole source of nutrition for the growth of lactic acid bacteria. Growth kinetics of lactic acid bacteriaExpand
Modelling the water absorption process in chickpeas (Cicer arietinum L.)—The effect of blanching pre-treatment on water intake and texture kinetics
Abstract The effect of high temperature-short time (HTST) pre-blanching on water absorption and texture kinetics of chickpeas was investigated. Water intake and texture for both non-blanched andExpand
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