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1991 - 1995: PhD Agr, University College Dublin. |
| Broadly speaking, my scientific research involves the assessment of the impact of emerging food processing technologies on the quality and nutritional value of foods. High voltage (1-50 kV/cm) pulsed electrical fields (PEF) and high intensity ultrasound (US) are two emerging technologies which can induce physical disruption at a cellular level though by very different mechanisms (electroporation and cavitation respectively). Both have received attention in terms of their liquid preservation potential and ability to assist mass transfer in plant tissues with extraction and drying applications. In meat, PEF induced disruption and enhanced mass transfer could have beneficial effects on conditioning/ageing and curing and while the existing publications are very positive, the use of ¿ultra-high¿ PEF voltages (e.g. 10,000-80,000 V) has received little attention to date even though ¿low¿ (70-90 V) and ¿high¿ (300-500 V) voltage stimulation is used commercially. Recent design advances mean safe PEF applicators suitable for meat processing environments are available. The effect of US on tenderness/conditioning has been well investigated though much less information exists on US vs. brining. The first objective of this study is to evaluate the effect of PEF on meat tenderisation/ageing/conditioning using sensory/instrumental/analytical methods while also assessing impact on other quality attributes (e.g. flavour/colour). The second objective is assess the use of US/PEF in curing and evaluate water binding, brine distribution and yield by traditional/novel (e.g. dielectric, CT scan and NMR) methods. (2) Physical decontamination of poultry carcasses (3) The identification of suitable preservation strategies using conventional and emerging non-thermal/mild-heat preservation technologies for bioactive compounds (part of Enterprise Ireland Food for Health Ireland project) In this project suitable preservation strategies for functional bioactive compounds will be identified from conventional (e.g. freezing, freeze drying, spray drying and aseptic processing) and emerging non-thermal/mild-heat preservation technologies (e.g. ultrasound, high intensity light pulses, ultraviolet light, ultrasound, and high voltage pulsed electrical fields). The latter technologies have antimicrobial capabilities when applied alone or in combination with other physicochemical hurdles (e.g. manothermosonication (ultrasound + high pressure + mild heat)) while PEF/US and to a lesser extent UV/HILP also have anti-enzymatic potential. The key bioactive ingredients will be compared in untreated, conventionally preserved and products processed by methods which incorporate some or all of the above technologies to see if these emerging technologies have any additional benefit over conventional methods. The following projects have also been recently completed (4) The impact on product quality of using combinations of emerging non thermal preservation technologies (ultrasound, high intensity light pulses, ultraviolet light and high voltage pulsed electrical fields) in hurdle strategies for the preservation of minimally processed liquids The objective of this project was to adopt a holistic approach towards assessing if novel combinations of these emerging physical hurdles achieves the twin goals of food safety and quality in pumpable liquids. This involved assessing whether these combinations were synergistic/additive/antagonistic vs. selected microorganisms and enzymes in un-/mildly heated products. In addition the nutritional/sensory quality of these MP products was compared to untreated and conventionally heat processed products. (5) The impact on product quality of using high voltage pulsed electric fields in hurdle strategies for the preservation of minimally processed non-alcoholic beverages This project proposes to evaluate the impact on product quality and shelf life of using high voltage electric pulse (HVEP) technology as part of a hurdle strategy for the preservation of non-alcoholic beverages.
A selection of non-alcoholic beverages, which have strategic importance to the Irish food industry will be chosen in consultation with Industry partners, thereby minimising the time spent on product development. Microbial, enzymic, quality (flavour, rheology, colour) and nutritional (macro and micro nutrients and also thermally labile nutraceutical components (where relevant)) aspects of these beverages will be compared following their preservation by conventional hurdle strategies vs. hurdle strategies which include HVEP. Economic aspects of applying HVEP in a hurdle strategy will also be evaluated.
(6) Electroheat applications for meat processing: Ohmic pasteurisation and radio frequency defrosting of meat and meat products This project evaluated novel applications for two emerging electro-heating technologies, ohmic and radio frequency (RF) heating. Ohmic heating was evaluated as a method for the production of high quality pasteurised meats while the suitability of RF as a method for tempering and thawing meats was also be studied. Ohmic pasteurisation: High quality low or non-comminuted meat products typical of those on the Irish market (e.g. ham, beef or turkey) were prepared for cooking. These products were cooked by conventional steam cooking or ohmic high temperature short time or low temperature long time methods. Particular emphasis was placed on evaluating product eating quality (by instrumental or sensory methods), shelf life and process optimisation and economics. RF tempering and thawing: The majority of this aspect of the project focused on tempering of meats with particular reference to assessing temperature distribution within products, evaluating the uniformity of the textural properties of tempered meats using instrumental methods and comparing the impact of RF vs. conventional tempering on other quality attributes of products. The feasibility of RF thawing of meats was also be assessed. (7) Evaluating the potential for Radio Frequency heating in the production of High Quality Meat Products (8) Consumer-oriented development of new functional drinks: meal replacements and supplements
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| Lyng, J.G., McKenna, B.M.; (2007) 'Ohmic pasteurisation of meat and meat products' In: Kutz, M (eds). Food Machinery Design Handbook: Farming, Processing and Packaging. New York: William Andrew Inc. [Details] |
| McKenna, BM, Lyng, JG; (2003) 'Introduction to food rheology and its measurement' In: Texture in Food Volume 1: Semi Solid Foods. Cambridge: Woodhead Publishing Ltd. [Details] |
| McKenna, BM, Lyng, JG,; (2001) 'Rheological measurements on foods' In: Kress-Rogers, E, Brimelow, CJB (eds). Instrumentation and sensors for the food industry. Cambridge: Woodhead Publishing Ltd. [Details] |
Palgan, I.,Caminiti, I. M.,Muÿ±oz, A.,Noci, F.,Whyte, P.,Morgan, D. J.,Cronin, D. A.,Lyng, J. G.; 'Combined effect of selected non-thermal technologies on Escherichia coli and Pichia fermentans inactivation in an apple and cranberry juice blend and on product shelf life'. International Journal of Food Microbiology, 151 (11):1-61.  [Details] |
| Caminiti, I. M.,Noci, F.,Muÿ±oz, A.,Whyte, P.,Morgan, D. J.,Cronin, D. A.,Lyng, J. G.; 'Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend'. Food Chemistry, 124 (44):1387-13921387. [Details] |
| Muÿ±oz, A.,Palgan, I.,Noci, F.,Morgan, D. J.,Cronin, D. A.,Whyte, P.,Lyng, J. G.; 'Combinations of High Intensity Light Pulses and Thermosonication for the inactivation of Escherichia coli in orange juice'. Food Microbiology, 28 (66):1200-12041200. [Details] |
| Walkling-Ribeiro, M.,Noci, F.,Cronin, D. A.,Lyng, J. G.,Morgan, D. J.; 'Shelf life and sensory attributes of a fruit smoothie-type beverage processed with moderate heat and pulsed electric fields'. LWT - Food Science and Technology, . [Details] |
| McNamee, C.,Noci, F.,Cronin, D. A.,Lyng, J. G.,Morgan, D. J.,Scannell, A. G. M.; 'PEF based hurdle strategy to control Pichia fermentans, Listeria innocua and Escherichia coli k12 in orange juice'. International Journal of Food Microbiology, 138 (1-21-2):13-1813. [Details] |
| Muÿ±oz, A.,Caminiti, I. M.,Palgan, I.,Pataro, G.,Noci, F.,Morgan, D. J.,Cronin, D. A.,Whyte, P.,Ferrari, G.,Lyng, J. G.; 'Effects on Escherichia coli inactivation and quality attributes in apple juice treated by combinations of pulsed light and thermosonication'. Food Research International, . [Details] |
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| Haughton, P. N.,Lyng, J. G.,Morgan, D. J.,Cronin, D. A.,Noci, F.,Fanning, S.,Whyte, P.; 'An Evaluation of the Potential of High-Intensity Ultrasound for Improving the Microbial Safety of Poultry'. Food and Bioprocess Technology, :1-71. [Details] |
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| Caminiti, I. M.,Palgan, I.,Muÿ±oz, A.,Noci, F.,Whyte, P.,Morgan, D. J.,Cronin, D. A.,Lyng, J. G.; 'The Effect of Ultraviolet Light on Microbial Inactivation and Quality Attributes of Apple Juice'. Food and Bioprocess Technology, :1-71. [Details] |
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| Riener, J.,Noci, F.,Cronin, D. A.,Morgan, D. J.,Lyng, J. G.; 'A comparison of selected quality characteristics of yoghurts prepared from thermosonicated and conventionally heated milks'. Food Chemistry, 119 (33):1108-11131108. [Details] |
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| Caminiti, I. M.,Palgan, I.,Noci, F.,Muÿ±oz, A.,Whyte, P.,Cronin, D. A.,Morgan, D. J.,Lyng, J. G.; 'The effect of pulsed electric fields (PEF) in combination with high intensity light pulses (HILP) on Escherichia coli inactivation and quality attributes in apple juice'. Innovative Food Science and Emerging Technologies, . [Details] |
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| Arimi, J., Duggan, E., Lyng, J. A., O¿Riordan, E.D., O¿Sullivan, M; (2012) 'Crispiness of a microwave-expanded imitation cheese: Mechanical, acoustic and sensory evaluation'. Journal of Food Engineering, 108 :403-409. [Details] | |||||||||
| Muñoz, A., Palgan, I., Noci, F., Morgan, D.J., Cronin, D.A., Whyte, P., Lyng, J.G.; (2011) 'Combinations of High Intensity Light Pulses and Thermosonication for the inactivation of Escherichia coli in orange juice'. Food Microbiology, 28 (6):1200-1204. [DOI] [Details] |
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| Palgan, I., Caminiti, I.M., Muñoz, A., Noci, F., Whyte, P., Morgan, D.J., Cronin, D.A., Lyng, J.G.; (2011) 'Combined effect of selected non-thermal technologies on Escherichia coli and Pichia fermentans inactivation in an apple and cranberry juice blend and on product shelf life'. International Journal of Food Microbiology, 151 (1):1-6. [DOI] [Details] |
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| Caminiti, I.M., Palgan, I., Noci, F., Muñoz, A., Whyte, P., Cronin, D.A., Morgan, D.J., Lyng, J.G.; (2011) 'The effect of pulsed electric fields (PEF) in combination with high intensity light pulses (HILP) on Escherichia coli inactivation and quality attributes in apple juice'. Innovative Food Science and Emerging Technologies, 12 (2):118-123. [DOI] [Details] |
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| Caminiti, I.M., Noci, F., Muñoz, A., Whyte, P., Morgan, D.J., Cronin, D.A., Lyng, J.G.; (2011) 'Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend'. Food Chemistry, 124 (4):1387-1392. [DOI] [Details] |
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| Haughton, P.N., Lyng, J.G., Morgan, D.J., Cronin, D.A., Fanning, S., Whyte, P; (2011) 'Efficacy of high intensity pulsed light for the microbiological decontamination of poultry, associated packaging and contact surfaces'. Foodborne Pathogens and Disease, 8 :109-117. [Details] | |||||||||
| Haughton, P.N., Lyng, J., Cronin, D.A., Morgan, D.J., Fanning, S., Whyte, P. ; (2011) 'Efficacy of UV light treatment for the microbiological decontamination of chicken, associated packaging and contact surfaces'. Journal of Food Protection, 74 :565-572. [Details] | |||||||||
| Haughton, P.N., Lyng, J.G., Morgan, D.J., Cronin, D.A., Noci, F., Fanning, S., Whyte, P. ; (2010) 'An evaluation of the potential of high intensity ultrasound for improving the microbial safety of poultry'. Food and Bioprocess Technology, doi 10.1007/s11947-010-372-y . [Details] | |||||||||
| Riener, J., Noci, F., Cronin, D.A., Morgan, D.J., Lyng, J.G.; (2010) 'A comparison of selected quality characteristics of yoghurts prepared from thermosonicated and conventionally heated milks'. Food Chemistry, 119 (3):1108-1113. [DOI] [Details] |
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| Walkling-Ribeiro, M., Noci, F., Cronin, D.A., Lyng, J.G., Morgan, D.J.; (2010) 'Shelf life and sensory attributes of a fruit smoothie-type beverage processed with moderate heat and pulsed electric fields'. LWT - Food Science and Technology, 43 (7):1067-1073. [DOI] [Details] |
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| Haughton, P.N.a b , Lyng, J.G.a , Morgan, D.J.a , Cronin, D.A.a , Noci, F.a , Fanning, S.a b , Whyte, P.a b ; (2010) 'An Evaluation of the Potential of High-Intensity Ultrasound for Improving the Microbial Safety of Poultry'. Food and Bioprocess Technology, :1-7. [DOI] [Details] |
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| 57. Caminiti, I.M., Palgan, I., Munoz, A., Noci, F., Whyte, P., Morgan, D.J., Cronin, D.A., Lyng, J.G. ; (2010) 'The effect of ultraviolet light on microbial inactivation and quality attributes of apple juice'. Food and Bioprocess Technology, doi 10.1007/s11947-010-0365-x . [Details] | |||||||||
| Caminiti, I.M., Palgan, I., Muñoz, A., Noci, F., Whyte, P., Morgan, D.J., Cronin, D.A., Lyng, J.G.; (2010) 'The Effect of Ultraviolet Light on Microbial Inactivation and Quality Attributes of Apple Juice'. Food and Bioprocess Technology, :1-7. [DOI] [Details] |
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| McNamee, C., Noci, F., Cronin, D.A., Lyng, J.G., Morgan, D.J., Scannell, A.G.M.; (2010) 'PEF based hurdle strategy to control Pichia fermentans, Listeria innocua and Escherichia coli k12 in orange juice'. International Journal of Food Microbiology, 138 (1-2):13-18. [DOI] [Details] |
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| Riener, Joerg,Noci, Francesco,Cronin, Denis A.,Morgan, Desmond J.,Lyng, James G.; (2009) 'Characterisation of volatile compounds generated in milk by high intensity ultrasound'. International Dairy Journal, 19 (44):269-272269. [Details] |
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| Walkling-Ribeiro, M.,Noci, F.,Riener, J.,Cronin, D. A.,Lyng, J. G.,Morgan, D. J.; (2009) 'The Impact of Thermosonication and Pulsed Electric Fields on Staphylococcus aureus Inactivation and Selected Quality Parameters in Orange Juice'. Food and Bioprocess Technology, 2 (44):422-430422. [Details] |
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| Riener, J.,Noci, F.,Cronin, D. A.,Morgan, D. J.,Lyng, J. G.; (2009) 'Effect of high intensity pulsed electric fields on enzymes and vitamins in bovine raw milk'. International Journal of Dairy Technology, 62 (1):1-6. [Details] |
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| Riener, J.,Noci, F.,Cronin, D. A.,Morgan, D. J.,Lyng, J. G.; (2009) 'The effect of thermosonication of milk on selected physicochemical and microstructural properties of yoghurt gels during fermentation'. Food Chemistry, 114 (33):905-911905. [Details] |
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| Farag, K.W. Lyng, J.G. Morgan, D.J. and Cronin D.A. ; (2009) 'Effect of low temperatures (−18 to +5 °C) on the texture of beef lean'. Meat Science, 81 (1):249-254. [Details] | |||||||||
| Marra, F. Zell, M. Lyng,J.G. Morgan, D.J.and Cronin D.A. ; (2009) 'Analysis of heat transfer during ohmic processing of a solid food'. Journal of Food Engineering, 91 (1):56-63. [Details] | |||||||||
| Walkling-Ribeiro, M.,Noci, F.,Riener, J.,Cronin, D. A.,Lyng, J. G.,Morgan, D. J.; (2009) 'The impact of thermosonication and pulsed electric fields on Staphylococcus aureus inactivation and selected quality parameters in orange juice'. Food and Bioprocess Technology, 2 (44):422-430422. [Details] |
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| Walkling-Ribeiro, M.,Noci, F.,Cronin, D. A.,Lyng, J. G.,Morgan, D. J.; (2009) 'Shelf life and sensory evaluation of orange juice after exposure to thermosonication and pulsed electric fields'. Food and Bioproducts Processing, 87 (22):102-107102. [Details] |
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| Noci, F.,Walkling-Ribeiro, M.,Cronin, D. A.,Morgan, D. J.,Lyng, J. G.; (2009) 'Effect of thermosonication, pulsed electric field and their combination on inactivation of Listeria innocua in milk'. International Dairy Journal, 19 (11):30-3530. [Details] |
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| Palgan, I., Caminiti, I.M., Munoz, A., Noci, F., Whyte, P., Morgan, D.J., Cronin, D.A., Lyng, J.G.; (2010) 'Effectiveness of high intensity light pulses (HILP) treatments for the control of Escherichia coli and Listeria innocua in apple juice, orange juice and milk'. Food Microbiology, . [Details] | |||||||||
| Arimi, JM; Duggan, E; O'Sullivan, M; Lyng, JG; O'Riordan, ED; (2010) 'Effect of water activity on the crispiness of a biscuit (Crackerbread): Mechanical and acoustic evaluation'. Food Research International, 43 (6):1650-1655. [Details] | |||||||||
| Arimi, JM; Duggan, E; O'Sullivan, M; Lyng, JG; O'Riordan, E.D.; (2010) 'Effect of protein:starch ratio on microwave expansion of imitation cheese-based product'. Food Hydrocolloids, . [DOI] [Details] | |||||||||
| Arimi, JM; Duggan, E; O'Sullivan, M; Lyng, JG; O'Riordan, ED; (2010) 'Development of an acoustic measurement system for analysing crispness during mechanical and sensory testing'. Journal of Texture Studies, 41 (3):320-340. [Details] | |||||||||
| Arimi, JM,Duggan, E,O'Sullivan, M,Lyng, JG,O'Riordan, ED; (2010) 'Effect of moisture content and water mobility on microwave expansion of imitation cheese'. Food Chemistry, 121 :509-516. [DOI] [Details] | |||||||||
| Riener, J.,Noci, F.,Cronin, D. A.,Morgan, D. J.,Lyng, J. G.; (2009) 'Combined effect of temperature and pulsed electric fields on pectin methyl esterase inactivation in red grapefruit juice (Citrus paradisi)'. European Food Research and Technology, 228 (3):373-379. [Details] |
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| Byrne, B. Monaghan, A.M. Lyng, J.G. Sheridan, J.J. and Bolton, D.J.; (2009) 'A case of blown pack meat linked to Clostridium estertheticum in ireland'. Journal of Food Safety, 29 (4):629-635. [DOI] [Details] | |||||||||
| Zell, M,Lyng, JG,Cronin, DA,Morgan, DJ; (2009) 'Ohmic heating of meats: Electrical conductivities of whole meats and processed meat ingredients'. Meat Science, 83 :563-570. [DOI] [Details] | |||||||||
| Farag, K.W.; Duggan, E.; Morgan, D.J.; Cronin, D.A.; Lyng, J.G. ; (2009) 'A comparison of conventional and radio frequency defrosting of lean beef meats: effects on water binding characteristics'. Meat Science, 83 (2):278-284. [Details] | |||||||||
| Walkling-Ribeiro, M.,Noci, F.,Cronin, D. A.,Riener, J.,Lyng, J. G.,Morgan, D. J.; (2008) 'Reduction of Staphylococcus aureus and quality changes in apple juice processed by ultraviolet irradiation, pre-heating and pulsed electric fields'. Journal of Food Engineering, 89 (3):267-273. [Details] |
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| Morgan DJ, Walkling-Ribeiro M, Noci F, Cronin DA, Lyng JG, ; (2009) 'Antimicrobial effect and shelf-life extension by combined thermal and pulsed electric field treatment of milk'. Journal of Applied Microbiology, 1 (NA):241-248. [DOI] [Details] | |||||||||
| Noci, F., Riener, J., Walkling-Ribeiro, M., Cronin, D. A., Morgan, D. J., Lyng, J. G.; (2008) 'Ultraviolet irradiation and pulsed electric fields (PEF) in a hurdle strategy for the preservation of fresh apple Juice'. Journal of Food Engineering, 85 (1):141-146. [Details] | |||||||||
| Harbourne, N; Jacquier, JC; Morgan, DJ; Lyng, JG; (2008) 'Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods'. Food Chemistry, 111 (1):204-208. [DOI] [Details] | |||||||||
| Riener, J., Noci, F., Cronin, D. A., Morgan, D. J., Lyng, J. G., ; (2008) 'Combined effect of temperature and pulsed electric fields on soya milk lipoxygenase inactivation'. European Food Research and Technology, 227 (5):1461-1465. [Details] | |||||||||
| Riener, J., Noci, F., Cronin, D. A., Morgan, D. J., Lyng, J. G., ; (2008) 'Combined effect of temperature and pulsed electric fields on apple juice peroxidase and polyphenoloxidase inactivation'. Food Chemistry, 109 (2):402-407. [Details] | |||||||||
| Byrne, B., Scannell, A. G. M., Lyng, J., Bolton, D. J., ; (2008) 'An evaluation of Clostridium perfringens media'. Food Control, 19 (11):1091-1095. [Details] | |||||||||
| Arimi J.M., Duggan E., O'Riordan E.D., O'Sullivan M. and Lyng J.G.; (2008) 'Microwave expansion of imitation cheese containing resistant starch'. Journal of Food Engineering, 88 (2):254-262. [Details] | |||||||||
| Farag K.W., Lyng J.G., Morgan D.J. and Cronin D.A. ; (2008) 'Dielectric and thermophysical properties of different beef meat blends over a temperature range of-18 to+10C'. Meat Science, 79 (4):740-747. [Details] | |||||||||
| Arimi, J.M., Duggan E., O'Riordan, D. O'Sullivan M. and Lyng J.; (2008) 'Effect of refrigerated storage on water mobility and microwave expansion of imatation cheese containing resistant starch'. Journal of Food Engineering, 89 (3):258-266. [Details] | |||||||||
| Byrne, B., Lyng, J., Dunne, G., Bolton, D. J., ; (2008) 'An assessment of the microbial quality of the air within a pork processing plant'. Food Control, 19 (9):915-920. [Details] | |||||||||
| Morgan DJ, Walkling-Ribeiro M, Noci F, Cronin DA, Lyng JG, ; (2008) 'Inactivation of Escherichia coli in a tropical fruit smoothie by a combination of heat and pulsed electric fields'. Journal of Food Science, 8 (NA):1-9. [DOI] [Details] | |||||||||
| Lyng, JG, Cronin, DA, Brunton, NP, Li, WQ, Gu, XH, ; (2007) 'An examination of factors affecting radio frequency heating of an encased meat emulsion'. Meat Science, 75 :470-479. [Details] | |||||||||
| Byrne, B, Dunne, G, Lyng, J, Bolton, DJ, ; (2007) 'The development of a 'clean sheep policy' in compliance with the new Hygiene Regulation (EC) 853/2004 (Hygiene 2)'. Food Microbiology, 24 (3):301-304. [Details] | |||||||||
| Marra, F; Lyng, J; Romano, V; McKenna, B; ; (2007) 'Radio-frequency heating of foodstuff: Solution and validation of a mathematical model'. Journal of Food Engineering, 79 (3):998-1006. [Details] | |||||||||
| Zhang, L., Lyng, J.G., Brunton, N.P.; (2007) 'The effect of fat, water and salt on the thermal and dielectric properties of meat batter and its temperature following microwave or radio frequency heating'. Journal of Food Engineering, 80 (1):142-151. [Details] | |||||||||
| Brunton, N.P., Lyng, J.G., Zhang, L. and Jacquier, J.C. ; (2006) 'The use of dielectric properties and other physical analyses for assessing protein denaturation in beef biceps femoris muscle during cooking from 5 to 85 degrees C'. Meat Science, 72 (2):236-244. [Details] | |||||||||
| Jacquier, JC, Kar, A, Lyng, JG, Morgan, DJ, McKenna, BM, ; (2006) 'Influence of granule size on the flow behaviour of heated rice starch dispersions in excess water'. Carbohydrate Polymers, 66 (4):425-434. [DOI] [Details] | |||||||||
| Brunton, NP, Lyng, JG, Li, WQ, Cronin, DA, Morgan, D, McKenna, B, ; (2005) 'Effect of radio frequency (RF) heating on the texture, colour and sensory properties of a comminuted pork meat product'. Food Research International, 38 (3):337-344. [Details] | |||||||||
| Shirsat, N, Brunton, NP, Lyng, JG, McKenna, B, Scannell, A, ; (2004) 'Texture, colour and sensory evaluation of a conventionally and ohmically cooked meat emulsion batter'. Journal of the Science of Food and Agriculture, 84 (14):1861-1870. [Details] | |||||||||
| Zhang, L, Lyng, JG, Brunton, N, Morgan, D, McKenna, B, ; (2004) 'Dielectric and thermophysical properties of meat batters over a temperature range of 5-85 degrees C'. Meat Science, 68 (2):173-184. [Details] | |||||||||
| Lyng, JG, Scully, M, McKenna, BM, Hunter, A, Molloy, G, ; (2002) 'The influence of compositional changes in beefburgers on their temperatures and their thermal and dielectric properties during microwave beating'. Journal of Muscle Foods, 13 (2):123-142. [Details] | |||||||||
| Lyng, JG, Allen, P, McKenna, B, ; (1998) 'The effects of pre- and post-rigor high-intensity ultrasound treatment on aspects of lamb tenderness'. LWT -- Food Science and Technology, 31 (4):334-338. [Details] | |||||||||
| Lyng, JG; Allen, P; McKenna, BM; ; (1998) 'The effect on aspects of beef tenderness of pre- and post-rigor exposure to a high intensity ultrasound probe'. Journal of the Science of Food and Agriculture, 78 (3):308-314. [Details] | |||||||||
| Lyng, J. G., Allen, P., and McKenna, B.; (1994) 'Effect of pre- and post rigor ultrasonication on beef muscle tenderness'. Irish Journal of Agriculture and Food Research, 33 (2):207-207. [Details] | |||||||||
| Zhang, L., Lyng, J.G. and Brunton, N.P.; (2006) 'Quality of Radio Frequency Heated Pork Leg and Shoulder Ham'. Journal of Food Engineering, 75 (2):275-287. [Details] | |||||||||
| Tang, X., Lyng, J.G., Cronin, D.A. and Durand, C. ; (2006) 'Radio frequency heating of beef rolls from biceps femoris muscle'. Meat Science, 72 (3):467-474. [Details] | |||||||||
| Everard, CD; Fagan, CC; O'Donnell, CP; O'Callaghan, DJ; Lyng, JG; ; (2006) 'Dielectric properties of process cheese from 0.3 to 3 GHz'. Journal of Food Engineering, 75 (3):415-422. [Details] | |||||||||
| McKenna, BM; Lyng, J; Brunton, N; Shirsat, N; ; (2006) 'Advances in radio frequency and ohmic heating of meats'. Journal of Food Engineering, 77 (2):215-229. [Details] | |||||||||
| Kar, A, Jacquier, JC, Morgan, DJ, Lyng JG and McKenna BM ; (2005) 'Influence of Lipid Extraction Process on the Rheological Characteristics, Swelling Power, and Granule Size of Rice Starches in Excess Water'. Journal of Agricultural and Food Chemistry, 53 :8259-8264. [Details] | |||||||||
| Byrne, B; Dunne, G; Lyng, J; Bolton, DJ; ; (2005) 'Microbiological carcass sampling methods to achieve compliance with 2001/471/EC and new hygiene regulations'. Research in Microbiology, 156 (1):104-106. [Details] | |||||||||
| Lyng, J.G., Zhang, L. & Brunton, N.P.; (2005) 'A Survey of the Dielectric Properties of Meats and Ingredients used in Meat Product Manufacture'. Meat Science, 69 :589-602. [Details] | |||||||||
| Shirsat, N; Lyng, JG; Brunton, NP; Mckenna, BM; ; (2004) 'Conductivities and ohmic heating of meat emulsion batters'. Journal of Muscle Foods, 15 (2):121-137. [Details] | |||||||||
| Shirsat, N; Brunton, NP; Lyng, JG; McKenna, B; ; (2004) 'Water holding capacity, dielectric properties and light microscopy of conventionally and ohmically cooked meat emulsion batter'. European Food Research and Technology, 219 (1):1-5. [Details] | |||||||||
| Zhang L, Lyng JG, Brunton NP ; (2004) 'Effect of radio frequency cooking on the texture, colour and sensory properties of a large diameter communited meat product'. Meat Science, 68 (2):257-268. [Details] | |||||||||
| Shirsat N, Lyng JG, Brunton NP and McKenna, B ; (2004) 'Ohmic processing: electrical conductivities of pork cuts'. Meat Science, 67 (3):507-514. [Details] | |||||||||
| McDonald, K; Sun, DW; Lyng, JG; ; (2002) 'Effect of vacuum cooling on the thermophysical properties of a cooked beef product'. Journal of Food Engineering, 52 (2):167-176. [Details] | |||||||||
| Lahiff, S; Glennon, M; Lyng, J; Smith, T; Shilton, N; Maher, M; ; (2002) 'Real-time polymerase chain reaction detection of bovine DNA in meat and bone meal samples'. Journal of Food Protection, 65 (7):1158-1165. [Details] | |||||||||
| Lahiff, S; Glennon, M; O'Brien, L; Lyng, J; Smith, T; Maher, M; Shilton, N; ; (2001) 'Species-specific PCR for the identification of ovine, porcine and chicken species in meat and bone meal (MBM)'. Molecular and Cellular Probes, 15 (1):27-35. [Details] | |||||||||
| Lyng, JG, Allen, P, McKenna, B; (1997) 'The influence of high intensity ultrasound baths on aspects of beef tenderness'. Journal of Muscle Foods, 8 :237-249. [Details] | |||||||||
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| Lyng J.G.; (2007) 'Rapid pasteurisation of meats using radio frequency or ohmic heating' New Food 3 :58-62. [Details] |
| Haughton, P., Lyng, J.G., Morgan, D.J., Cronin, D.A., Noci, F., Fanning, S., Whyte, P.; (2010) Efficacy of high intensity light for the microbiological decontamination of poultry packaging and surfaces International Association for Food Protection Sixth European Symposium on Food Safety [Details] |
| Haughton, P., Lyng, J.G., Morgan, D.J., Cronin, D.A. Fanning, S., Whyte, P.; (2010) Efficacy of continuous ultraviolet light for the microbiological decontamination of chicken, packaging materials and contact surfaces European Federation of Food Science and Technology (EFFoST) [Details] |
| Noci, F., Caminiti, I., Munoz, A., Palgan, I., Whyte, P., Morgan, D.J, Cronin, D.A., Lyng, J.G.; (2009) High intensity light pulses (HILP) and pulsed electric fields in reconstituted apple juice: effect on the inactivation of Escherichia coli and selected quality attribute Institute of Food Technologists Annual Meeting Anaheim, [Details] |
| Caminiti, I.M., Palgan, I., Munoz, A., Noci, F., Whyte, P., Morgan, D.J., Cronin, D.A., Lyng, J.G.; (2009) The effect of high intensity light pulses (HILP) on microbial inactivation and quality of apple juice Centre for Foodborne Zoonomics Research Network International Conference [Details] |
| Palgan, I., Caminiti, I.M., Munoz, A., Noci, F., Whyte, P., Morgan, D.J., Cronin, D.A., Lyng, J.G.; (2009) The effect of ultraviolet light (UV) on microbial inactivation and quality of juices and milk Centre for Foodborne Zoonomics Research Network International Conference [Details] |
| Noci, F., Pataro, G., Palgan, I., Munoz, A., Whyte, P., Cronin, D.A., Morgan, D.J., Ferrari, G., Lyng, J.G.; (2009) Inactivation of E. coli in apple juice by ultrasound technology: effect of processing temperature and time Centre for Foodborne Zoonomics Research Network International Conference [Details] | |||||||||
| Munoz, A., Pataro, G., Palgan, I., Noci, F., Whyte, P., Cronin, D.A., Morgan, D.J., Ferrari, G., Lyng, J.G.; (2009) Effect of high intensity light pulses(HILP) on the survival of Escherichia coli and Listeria innocua in apple juice Centre for Foodborne Zoonomic Research Network International Conference [Details] | |||||||||
| Haughton, P.N., Lyng, J., Morgan, D.J., Cronin, D.A., Fanning, S., Whyte, P.; (2009) Impact of novel food processing technologies on Campylobacter spp Centre for Foodborne Zoonomics Research Network International Conference [Details] | |||||||||
| Caminiti, I.M., Palgan, I., Munoz, A., Noci, F., Whyte, P., Morgan, D.J., Cronin, D.A., Lyng, J.G.; (2009) Evaluation of Escherichia coli inactivation and quality attributes in apple juice subjected to pulsed electric fields (PEF) in combination with high intensity ligh pulses (HILP) Centre for Foodborne Zoonomics Research Network International Conference [Details] | |||||||||
| Palgan, I., Munoz, A., Pataro, G., Noci, F., Whyte, P., Cronin, D.A., Lyng, J.G., ; (2009) Inactivation of E. coli and Pichia fermentas in fresh apple and cranberry juice by combined selected hurdles and effect on product quality European Federation of Food Science and Technology Annual Conference (EFFoST) [Details] | |||||||||
| Byrne, F., Quinard, J., Farag, K., Muñoz, A., Morgan, D., Cronin, D., Lyng, J., Scannell, A.; (2008) 21st International ICFMH Symposium Safety of Radio Frecuency Tempered Beef Emulsions [Details] | |||||||||
| Caminiti, I.M., Palgan, I., Muñoz, A., Noci, F., Whyte, P., Morgan, D.J., Cronin, D.A., Lyng, J.G.; (2008) Food Science and Technology Annual Research Conference The Effect of High Intensity Light Pulses (HILP) on Microbial Inactivation and Quality of Apple Juice0 [Details] | |||||||||
| Caminiti, I., Palgan, I., Munoz, A., Noci, F., Whyte, P., Morgan, D.J., Cronin, D.A., Lyng, J.G; (2008) The effect of High Intensity Light Pulses (HILP) on microbial inactivation and quality of apple juice 38th Annual Research Conference on Food, Nutrition and Consumer Sciences [Details] | |||||||||
| Palgan, I., I., Caminiti, Munoz, A., Noci, F., Whyte, P., Morgan, D.J., Cronin, D.A., Lyng, J; (2008) The effect of ultraviolet (UV) light on microbial inactivation and quality of apple juice European Federation of Food Science and Technology Conference, Ljubliana, Slovenia [Details] | |||||||||
| Munoz, A., Pataro, G., Palgan, I., Noci, F., Whyte, P., Cronin, D.A., Morgan, D.J., Ferrari, G., Lyng, J.G; (2008) Effect of High Intensity Light Pulses (HILP) on the survival of Escherichia coli and Listeria innocua in apple juice Innovative applications of non-thermal technologies in foods: technology, safety, health and consumer acceptability , 18-NOV-08 - 21-NOV-08 [Details] | |||||||||
| Noci, F., Pataro, G., Palgan, I., Munoz, A., Whyte, P., Cronin, D.A., Morgan, D.J., Lyng, J.G. and Ferrari, G; (2008) Inactivation of E. coli in apple juice by ultrasound technology: effect of temperature and processing time Innovative applications of non-thermal technologies in foods: technology, safety, health and consumer acceptability [Details] | |||||||||
| Warby J.M., Mullane, N.R., N McNamee, C., Byrne, F., Walsh, C., Fanning, S., Lyng, J., Scannell, A.G.M. ; (2008) Validation of D-value Determination methodology to be used to screen environmental and clinical Enterobacter sakazakii 21st International ICFMH Symposium, Food Micro 2008, Aberdeen, Scotland [Details] | |||||||||
| McNamee C., Noci, F., Morgan, D., Cronin, D., Lyng, J., Scannell, A.G.M. ; (2008) Pulse Electric Field Technology Increases Sensitivity of Escherichia coli to Nisaplin® 21st International ICFMH Symposium, Food Micro 2008 Aberdeen, Scotland, , 01-SEP-08 - 04-SEP-08 [Details] | |||||||||
| McNamee C., Noci, F., Morgan, D., Cronin, D., Lyng, J., Scannell, A.G.M. ; (2008) Antimicrobial effect of selected food additives against Enterobacter sakazakii 21st International ICFMH Symposium, Food Micro 2008, Aberdeen, Scotland, 2008.0 [Details] | |||||||||
| Muñoz, A., Pataro, G., Palgan, I., Noci, F., Whyte, P., Cronin, D.A., Morgan, D.J., Ferrari, G., Lyng, J.G.; (2008) Workshop on Innovative applications of non-thermal technologies in foods: technology, safety, health and consumer acceptability Effect of High Intensity Light Pulses (HILP) on the survival of Escherichia coli0 and Listeria innocua0 in apple juice [Details] | |||||||||
| Noci, F., Pataro, G., Palgan, I., Munoz, A., Whyte, P., Cronin, D.A., Morgan, D.J., Lyng, J.G., Ferrari,G.; (2008) Workshop on Innovative applications of non-thermal technologies in foods: technology, safety, health and consumer acceptability Inactivation of E. coli in apple juice by ultrasound: effect of processing temperature and time [Details] | |||||||||
| Zell, M., Lyng, J.G., Cronin, D.A. & Morgan, D.J.; (2006) Ohmic cooking of non comminuted beef biceps femoris 52nd International Congress of Meat Science and Technology (ICoMST) Dublin, Ireland, , 13-AUG-06 - 18-AUG-06 [Details] | |||||||||
| McKenna, B.M. Lyng, J.G.; (2006) Advances in food preservation technologies and their implications for the Central and Eastern European food industry Central European Congress on Food, Technology, Nutrition and Health (CEFood Congress) Sophia, Bulgaria, , 22-MAY-06 - 24-MAY-06 [Details] | |||||||||
| Farag, K., Morgan, D.J., Cronin, D.A. & Lyng, J.G.; (2006) The effect of radio frequency power on tempering times and temperatures in beef blends of varying composition 52nd International Congress of Meat Science and Technology (ICoMST) Dublin, Ireland, , 13-AUG-06 - 18-AUG-06 [Details] | |||||||||
| Arimi, J.M., Duggan, E., O'Riordan, D., O'Sullivan, M. Lyng, J.; (2006) Expansion of imitation cheese on microwave heating 2nd CIGR (Commission Internationale du Génie Rural) Section VI International Symposium The Future of Food Engineering University College Dublin, , 26-APR-06 - 28-APR-06 [Details] | |||||||||
| McKenna, B.M. Lyng, J.G.; (2006) Ohmic heating of meat emulsions EMERTEC Seminar Barcelona, Spain, , 06-MAR-06 - 08-MAR-06 [Details] | |||||||||
| Noci, F. Walkling-Ribeiro, M. Riener, J. Cronin, D.A. Morgan, D.J. and Lyng J.G. ; (2008) A comparison of quality attributes in milk processed by moderate heat and pulsed electric field processing or conventional pasteurisation Institute of Food Technologists Annual Meeting and Food Expo [Details] | |||||||||
| Walkling-Ribeiro, M., Noci, F. Cronin, D.A., Morgan D.J. and Lyng, J.G.; (2007) Inactivation of Listeria innocua in UHT milk by thermosonication and PEF European Congress of Chemical Engineering - 6 Copenhagen, Denmark, , 16-SEP-07 - 21-SEP-07 [Details] | |||||||||
| Noci, F., Walkling-Ribeiro, M., Riener, J., Cronin, D.A, Lyng, J.G. and Morgan, D.J. ; (2007) The effect of ultraviolet irradiation and pulsed electric fields (PEF) for hurdle preservation of freshly squeezed apple juice IFT Annual Meeting Chicago, Illinois, , 28-JUL-07 - 01-AUG-07 [Details] | |||||||||
| Riener, J., Noci, F., Cronin, D.A., Morgan D.J. and Lyng J.G. ; (2007) Characterisation of Volatile Compounds Generated in Milk by High Intensity Ultrasound EUROanalysis XIV conference Antwerp, Belgium, , 09-SEP-07 - 14-SEP-07 [Details] | |||||||||
| Harbourne N., Jacquier J.C., Lyng J.G., Morgan D. & McKenna B.M.; (2005) Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and nonisothermal methods 35th Food Science and Technology Conference UCC, Cork, Ireland, , 13-SEP-05 - 14-SEP-05 [Details] | |||||||||
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