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Researchers at UCD

researcher

James Lyng

Professor

School Of Agriculture & Food Science
Agriculture and Food Science
Belfield
Dublin 4

Tel: +353 1 7167710
Email: james.lyng@ucd.ie

Biography

1991-1995: PhD Agr, University College Dublin.
1995-1997: Research Officer, Teagasc Ashtown Food Research Centre
1997-2002: Assistant Lecturer in Food Science, University College Dublin
2002-2005: College Lecturer in Food Science, University College Dublin
2005-2013: Senior Lecturer in Food Science, University College Dublin
2014-Present: Professor in Food Science, University College Dublin

Professional

 

Associations

Association: IFT - Muscle Foods Division, Function/Role: Member
Association: IFT - Non-Thermal Processing Division, Function/Role: Member
Association: Institute of Food Technologists (IFT), Function/Role: Member and IFT Certified Food Scientist
Association: Agricultural Science Association (Ireland), Function/Role: Member
Association: Institute of Food Science and Technologists of Ireland, Function/Role: Vice President

Patents

Patent US 08784924 : Heat expanded food products
   

Conference Contributions

Birmpa, A., Lyng, J., Whyte, P., Paparrodopoulos, S., Sazakli, E., Vantarakis, A. (2014) The promising use of non-thermal green technologies and their effect on the quality of foods. [Oral Presentation], 3rd International Integrating Food Science and Engineering Knowledge into the Food Chain (ISEKI) Association, Athens, Greece , 21-MAY-14 - 23-MAY-14.
Birmpa, A., Vantarakis, A., Paparrodopoulos, S., Whyte, P., Lyng, J. (2014) Efficacy of three light technologies for reducing microbial populations. [Poster Presentation], Annual Conference of the International Association of Food Processors, Indianapolis, USA , 03-AUG-14 - 06-AUG-14.
Lyng, J. G. Allen, P. & McKenna, B. (1995). . 41, 628-629.; (1995) Effect of pre- and post rigor high Intensity ultrasound treatment on tenderness parameters of lamb Longissimus thoracis et lumborum. [Oral Presentation], ICoMST41, Barcelona , 06-AUG-95 - 10-AUG-95.
McKenna, B. M., Lyng, J. G. and Brunton, N.; (2003) Radio Frequency Heating of Foods. [Plenary Lecture], Foods for Life, Melbourne, Australia , 24-AUG-03 - 27-AUG-03.
Farag, K, Morgan, DJ, Cronin, DA, Lyng, JG; (2006) The effect of radio frequency power on tempering times and temperatures in beef blends of varying composition. [Poster Presentation], ICoMST, UCD Dublin , 13-AUG-06 - 18-AUG-06.
Zell, M., Lyng, JG, Cronin, DA and Morgan, DJ; (2006) Ohmic cooking of non comminuted beef biceps femoris. [Poster Presentation], 52nd International Congress of Meat Science and Technology (ICoMST), UCD Dublin , 13-AUG-06 - 18-AUG-06.
Arimi, JM, Duggan E, O'Riordan, D O'Sullivan M & Lyng J; (2006) Expansion of imitation cheese on microwave heating. [Oral Presentation], 2nd CIGR (Commission Internationale du Génie Rural) Section VI International Symposium The Future of Food Engineering, Warsaw, Poland , 26-APR-06 - 28-APR-06.
Farag K, Morgan DJ, Cronin DA, Lyng JG; (2006) The effect of radio frequency power on tempering times and temperatures in beef blends of varying composition. [Poster Presentation (Refereed)], 52nd International Congress of Meat Science and Technology, Dublin, Ireland , 13-AUG-06 - 18-AUG-06.
Noci F, Riener J, Walkling-Ribeiro M, Cronin DA, Morgan DJ, Lyng JG; (2006) Product quality and microbial inactivation in orange juice processed with a hurdle approach of thermo-sonication and pulsed electric fields. [Refereed Abstracts], IFT Annual Meeting, Orlando, USA , 24-JUN-06 - 28-JUN-06.
Zell M, Lyng JG, Cronin DA, Morgan DJ; (2006) Ohmic cooking of non-comminuted beef biceps femoris. [Poster Presentation (Refereed)], 52nd International Congress of Meat Science and Technology, Dublin, Ireland , 13-AUG-06 - 18-AUG-06.
Riener J, Noci F, Cronin D, Morgan D, Lyng JG; (2006) Inactivation of polyphenoloxidase and peroxidase in apple juice by pulsed electric fields. [Refereed Abstracts], 1st European Chemistry Conference, Budapest, Hungary , 27-AUG-06 - 31-AUG-06.
McKenna BM & Lyng JG; (2006) Ohmic heating of meat emulsions. [Oral Presentation], EMERTEC Seminar, Barcelona, Spain , 06-MAR-06 - 09-MAR-06.
Noci, F, Riener J, Walkling-Ribeiro, M Cronin DA, Morgan DJ & Lyng JG; (2006) Product quality and microbial inactivation in orange juice processed with a hurdle approach of thermo-sonication and pulsed electric fields. [Poster Presentation], Institute of Food Technologists Annual Meeting and Food Expo, Orlando, Florida , 24-JUN-06 - 28-JUN-06.
McKenna BM & Lyng JG; (2006) Advances in food preservation technologies and their implications for the Central and Eastern European food industry. [Oral Presentation], Central European Congress on Food, Technology, Nutrition and Health (CEFood Congress), Sophia, Bulgaria , 22-MAY-06 - 24-MAY-06.
Harbourne, N Jacquier, JC, Lyng JG, Morgan D & McKenna BM; (2006) Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and nonisothermal methods. [Oral Presentation], 35th Food Science and Technology Conference, UCC, Ireland , 13-SEP-06 - 14-SEP-06.
Kar, A, Jacquier, JC, Lyng JG, Morgan D & McKenna BM; (2006) Rice starch gelatinisation as influenced by thermal treatments and interactions with sucrose. [Oral Presentation], 35th Food Science and Technology Conference, UCC, Ireland , 13-SEP-06 - 14-SEP-06.
Riener, J, Noci, F, Cronin, D, Morgan D, Lyng, JG; (2006) Inactivation of polyphenoloxidase and peroxidise in apple juice by pulsed electric fields. [Poster Presentation], 1st European Chemistry Conference, Budapest, Hungary , 27-AUG-06 - 31-AUG-06.
Haughton, P.N., Lyng, J., Morgan, D., Cronin, D., Fanning, S. and Whyte, P.; (2009) Impact of novel processing technologies on Campylobacter spp. [Poster Presentation], International Conference Food Processing Stresses & Associated genomics of Gram-negative food-borne bacteria, Teagasc-Ashtown Food Research Centre, Dublin, , 16-SEP-09 - 16-SEP-09.
Haughton, P., Lyng, J., Cronin, D., Fanning, S., Whyte, P (2012) The effectiveness of 395±nm light for the inactivation of Campylobacter and the decontamination of raw chicken and contact surfaces. [Poster Presentation], International Conference for Bio and Food Electrotechnologies, Salerno, Italy , 26-SEP-12 - 28-SEP-12.

Committees

Committee : Professional Work Experience
Committee : Promotion of Agricultural Programmes
Committee : Timetable Committee
Committee : FSAI - Committee with responsibility for drafting Guidance Note 20 - Industrial Processing of Heat-Chill foods
Committee : UCD Open Days 2006 - Agriculture Programme Stands
 

Education

Year 1996 Institution: University College Dublin
Qualification: PhD Subject:
Year 1991 Institution: University College Dublin
Qualification: BAgrSc Subject:
         

Publications

 

Book Chapters

Lyng JG; McKenna BM (2011) 'Ohmic heating of foods' In: Proctor A (eds). Alternatives to conventional food processing. London: Royal Society of Chemistry Publishing. , pp.307-340 [DOI] [Details]
Marra, F. and Faye Bedane, T. and Uyar, R. and Erdogdu, F. and Lyng, J.G. (2015) 'Application of Radiowave Frequency in Food Processing' In: Bhattacharya, S (eds). Conventional and Advanced Food Processing Technologies. London: Wiley Blackwell. , pp.501-514 [DOI] [Details]
Arroyo Casabona, C;Lyng, JG (2016) 'Electroprocessing of meat and meat products' In: Cummins, E; Lyng, JG (eds). Emerging technologies in meat processing - production, processing and technology. London: Wiley Blackwell. [Details]
Lyng, JG; McKenna, BM (2013) 'Ohmic Pasteurisation of meat and meat products' In: Kutz, M (eds). Handbook of Farm, Dairy and Food Machinery Engineering. Philadelphia: Elsevier. , pp.541-570 [Details]
McKenna, B; Lyng JG (2013) 'Principles of food viscosity analysis' In: Kilcast, D (eds). INSTRUMENTAL ASSESSMENT OF FOOD SENSORY QUALITY: A PRACTICAL GUIDE. Cambridge: Woodhead Publishing Series in Food Science Technology and Nutrition. , pp.129-162 [DOI] [Details]
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. , pp.553-578 [Details]
McKenna, BM, Lyng, JG; (2003) 'Introduction to food rheology and its measurement' In: McKenna, BM, Lyng, JG; (eds). 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. , pp.423-452 [Details]

Edited Books

Pataro, GP; Lyng, JG (Ed.). (2016) High intensity Pulsed Light in the Preservation of Foods. London: Nova Science Publishers Inc. [Details]
Cummins, E;Lyng, JG (Ed.). (2016) Emerging technologies in meat processing - production, processing and technology. London: Wiley Blackwell. [Details]

Peer Reviewed Journals

Arroyo, C; Lascorz, D; O'Dowd, L; Noci, F; Arimi, J; Lyng, JG (2014) 'Effect of Pulsed Electric Field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscle'. Meat Science, 99 :52-59. Available Online [DOI] [Details]
Arroyo, C; Eslami, S; Brunton, NP; Arimi, JM; Noci, F; Lyng, JG (2015) 'An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat'. Poultry Science, 94 :1088-1095. Available Online [DOI] [Details]
Bolger, Z; Brunton, NP; Lyng, JG; Monahan, FJ (2017) 'Comminuted meat products - consumption, composition and approaches to healthier formulations'. Food Reviews International, 33 (2):143-166. Available Online [DOI] [Details]
Grasso, S., Brunton, N.P., Lyng, J.G., Harrison, S.M., Monahan, F.J. (2016) 'Quality of deli-style turkey enriched with plant sterols'. Food Science and Technology International, . Available Online [DOI] [Details]
Condón-Abanto, S; Arroyo, C; Álvarez, I; Condón, S; Lyng, JG (2016) 'Application of ultrasound in combination with heat and pressure for the inactivation of spore forming bacteria isolated from edible crab (Cancer pagurus)'. International Journal of Food Microbiology, 223 :9-16. Available Online [DOI] [Details]
Cregenzan-Alberti, O., Halpin, R.M., Whyte, P., Lyng, J.G., Noci, F. (2015) 'Study of the suitability of the central composite design to predict the inactivation kinetics by pulsed electric fields (PEF) in Escherichia coli, Staphylococcus aureus and Pseudomonas fluorescens in milk'. Food and Bioproducts Processing: Part C, 95 :313-322. [Details]
Cregenzán-Alberti, O; Halpin, RM; Whyte, P; Lyng, JG; Noci F (2015) 'Study of the suitability of the central composite design to predict the inactivation kinetics by pulsed electric fields (PEF) in Escherichia coli, Staphylococcus aureus and Pseudomonas fluorescens in milk'. Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C, 95 :313-322. [Details]
Arroyo, C; Lascorz, D; O'Dowd, L; Noci, F; Arimi, J Lyng, JG (2015) 'Effect of Pulsed Electric Field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscle'. Meat Science, 99 :52-59. [Details]
Ignat, A; Manzocco, L; Brunton, NP; Nicoli, MC; Lyng, JG (2015) 'The effect of pulsed electric field pre-treatments prior to deep-fat frying on quality aspects of potato fries'. Innovative Food Science and Emerging Technologies, 29 :65-69. [Details]
Hossain, MB; Aguilo-Aguayo, I; Lyng, JG; Brunton, NP; Rai, DK (2015) 'Effect of pulsed electric field and pulsed light pre-treatment on the extraction of steroidal alkaloids from potato peels'. Innovative Food Science and Emerging Technologies, 29 :9-14. [Details]
Aguilo-Aguayo, I; Suarez, M; Plaza, L; Hossain, MB; Brunton, N; Lyng, JG; Rai, DK (2015) 'Optimization of pulsed electric field pre-treatments to enhance health-promoting glucosinolates in broccoli flowers and stalk'. Journal of the Science of Food and Agriculture, 95 (9):1868-1875. [Details]
Koolman, L., Meade, J., Whyte, P., Lyng, J., Bolton, D. (2014) 'Use of chemical treatments applied alone and in combination to reduce Campylobacter on raw poultry'. Food Control, 46 :299-303. [Details]
Birmpa, A; Vantarakis, A; Paparrodopoulos, S; Whyte, P; Lyng, J (2014) 'Efficacy of Three Light Technologies for Reducing Microbial Populations in Liquid Suspensions'. BioMed Research International, 673939 . [Details]
Cregenzan-Alberti, O; Halpin, RM; Whyte, P; Lyng, J; Noci, F (2014) 'Suitability of ccRSM as a tool to predict inactivation and its kinetics for Escherichia coli, Staphylococcus aureus and Pseudomonas fluorescens in homogenized milk treated by manothermosonication (MTS)'. Food Control, 39 :41-48. [Details]
Aguilo-Aguayo, I; Downey, G; Keenan, DF; Lyng, JG; Brunton, N; Rai, DK (2014) 'Observations on the water distribution and extractable sugar content in carrot slices after pulsed electric field treatment'. Food Research International, 64 :18-24. [Details]
McDonnell, CK; Lyng, JG; Arimi, JM; Allen, P (2014) 'The acceleration of pork curing by power ultrasound: A pilot-scale production'. Innovative Food Science and Emerging Technologies, 26 :191-198. [Details]
Lyng, JG; Arimi, JM; Scully, M; Marra, F (2014) 'The influence of compositional changes in reconstituted potato flakes on thermal and dielectric properties and temperatures following microwave heating'. Journal of Food Engineering, 124 :133-142. [Details]
McDonnell, CK; Allen, P; Morin, C; Lyng, JG (2014) 'The effect of ultrasonic salting on protein and water-protein interactions in meat'. Food Chemistry, 147 :245-251. [Details]
Halpin, RM; Duffy, L; Cregenzan-Alberti, O; Lyng, JG; Noci, F. (2014) 'The effect of non-thermal processing technologies on microbial inactivation: An investigation into sub-lethal injury of Escherichia coli and Pseudomonas fluorescens'. Food Control, 41 :106-115. [Details]
McDonnell, CK; Lyng, JG; Allen, P. (2014) 'The use of power ultrasound for accelerating the curing of pork'. Meat Science, 98 (2):142-149. [Details]
McDonnell, CK; Allen, P; Chardonnereau, FS; Lyng, JG (2014) 'The use of pulsed electric fields for accelerating the salting of pork'. Lwt-Food Science and Technology, 59 (2):1054-1060. [Details]
Grasso, S. Brunton, N.P., Lyng, J.G., Lalor, F. and Monahan, F.J. (2014) 'Healthy processed meat products regulatory, reformulation and consumer challenges'. Trends in Food Science and Technology, 39 (1):4-17. Available Online [DOI] [Details]
Aguilo-Aguayo, I., Suarez, M., Plaza, L., Hossain, M. B., Brunton, N., Lyng, J. G., Rai, D. K. (2014) 'Optimization of pulsed electric field pre-treatments to enhance health-promoting glucosinolates in broccoli flowers and stalk'. Journal of the Science of Food and Agriculture, . Available Online [DOI] [Details]
Koolman, K., Whyte, P., Meade, J., Lyng, J., Bolton, D. (2014) 'A combination of chemical and ultrasonication treatments to reduce Campylobacter jejuni on raw poultry'. Food and Bioprocess Technology, 46 :299-303. [Details]
Aguilo-Aguayo, I, Hossain, MB, Brunton, N, Lyng, J, Valverde, J, Rai, DK (2014) 'Pulsed electric fields pre-treatment of carrot purees to enhance their polyacetylene and sugar contents'. Innovative Food Science and Emerging Technologies, 23 :79-86. [Details]
Lyng J.G., , Zhang L., , Marra F., , Brunton N.P. (2013) 'Effect of freezing rate and comminution on dielectric properties of pork'. Czech Journal of Food Sciences, 31 :413-418. [Details]
Cregenzán-Alberti, O., Halpin, R.M., Whyte, P., Lyng J.G., Noci, F. (2014) 'Suitability of ccRSM as a tool to predict inactivation and it¿s kinetics for Escherichia coli, Staphylococcus aureus and Pseudomonas fluorescens in homogenized milk treated by manothermosonication'. Food Control, 39 :41-48. [Details]
O'Dowd, LP; Arimi, JM; Noci, F; Cronin, DA; Lyng, JG (2013) 'An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscle'. Meat Science, 93 (2):303-309. [Details]
McDonnell, C.K., Allen, P., Duggan, E., Arimi, J.M., Casey, E., Duane, G. & Lyng, J.G (2013) 'The effect of salt and fibre direction on water dynamics, distribution and mobility in pork muscle: A low field NMR study'. Meat Science, 95 :51-58. [DOI] [Details]
Haughton, P.N., Lyng, J., Fanning, S., Whyte, P. (2013) 'Potential of a commercially available water acidification product for reducing Campylobacter in broilers prior to slaughter'. Poultry Science, 54 :319-324. [Details]
Halpin, R.M., Cregenzan-Alberti, O., Whyte, P., Lyng, J.G., Noci, F. (2013) 'Combined treatment with mild heat, manothermosonication and pulsed electric fields reduces microbial growth in milk'. Food Control, 34 :364-371. [Details]
Arimi, J.M., Duggan, E., O'Sullivan, M., Lyng, J.G., O'Riordan, E.D. (2012) 'Crispiness of microwave expanded imitation cheese: Mechanical, acoustic, and sensory evaluation'. Journal of Food Engineering, 108 (3):403-409. [Details]
Haughton, P.N., Lyng, J.G., Morgan, D.J., Cronin, D.A., Noci, F., Fanning, S., Whyte, P. ; (2012) 'An evaluation of the potential of high intensity ultrasound for improving the microbial safety of poultry'. Food and Bioprocess Technology, 5 (3):992-998. [Details]
Caminiti, I.M., Noci, F., Muñoz, A., Whyte, P., Morgan, D.J., Cronin, D.A., Lyng, J.G.; (2012) '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. Available Online [DOI] [Details]
Munoz, A.,Caminiti, I. M.,Palgan, I.,Pataro, G.,Noci, F.,Morgan, D. J.,Cronin, D. A.,Whyte, P.,Ferrari, G.,Lyng, J. G.; (2012) 'Effects on Escherichia coli inactivation and quality attributes in apple juice treated by combinations of pulsed light and thermosonication'. Food Research International, 45 (1):299-305. Available Online [Details]
Haughton, P.N., Lyng, J., Cronin, D., Morgan, D., Fanning, S., Whyte, P. (2012) 'Susceptibility of Campylobacter to high intensity near ultraviolet/visible 395±5nm light and its effectiveness for the decontamination of raw chicken and contact surfaces'. International Journal of Food Microbiology, 159 (3):267-273. [Details]
Haughton, P.N., Lyng, J., Cronin, C., Fanning, S., Whyte, P. (2012) 'Effect of crust freezing applied alone and in combination with ultraviolet light on the survival of Campylobacter on raw chicken'. Food Microbiology, 32 :147-151. [Details]
Caminiti, Irene M.; Noci, Francesco; Morgan, Desmond J.; Cronin, Denis A.; Lyng, James G. (2012) 'The effect of pulsed electric fields, ultraviolet light or high intensity light pulses in combination with manothermosonication on selected physico-chemical and sensory attributes of an orange and carrot juice blend'. Food and Bioproducts Processing, 90 :442-448. [Details]
Munoz, A.; Palgan, I.; Noci, F.; Cronin, D. A.; Morgan, D. J.; Whyte, P.; Lyng, J. G. (2012) 'Combinations of selected non-thermal technologies and antimicrobials for microbial inactivation in a buffer system'. Food Research International, 47 (1):100-105. [Details]
Palgan, I.; Munoz, A.; Noci, F.; Whyte, P.; Morgan, D. J.; Cronin, D. A.; Lyng, J. G. (2012) 'Effectiveness of combined Pulsed Electric Field (PEF) and Manothermosonication (MTS) for the control of Listeria innocua in a smoothie type beverage'. Food Control, 25 (2):621-625. [Details]
Haughton, P. N.; Lyng, J. G.; Cronin, D. A.; Morgan, D. J.; Fanning, S.; Whyte, P. (2012) 'Efficacy of pulsed electric fields for the inactivation of indicator microorganisms and foodborne pathogens in liquids and raw chicken'. Food Control, 25 (1):131-135. [Details]
Caminiti, Irene M.; Palgan, Izabela; Munoz, Arantxa; Noci, Francesco; Whyte, Paul; Morgan, Desmond J.; Cronin, Denis A.; Lyng, James G. (2012) 'The Effect of Ultraviolet Light on Microbial Inactivation and Quality Attributes of Apple Juice'. Food and Bioprocess Technology, 5 (2):680-686. [Details]
Zell, Markus; Lyng, James G.; Morgan, Desmond J.; Cronin, Denis A. (2012) 'Quality Evaluation of an Ohmically Cooked Ham Product'. Food and Bioprocess Technology, 5 (1):265-272. [Details]
Pataro, G.; Munoz, A.; Palgan, I.; Noci, F.; Ferrari, G.; Lyng, J. G. (2011) 'Bacterial inactivation in fruit juices using a continuous flow Pulsed Light (PL) system'. Food Research International, 44 (6):1642-1648. [Details]
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]
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. Available Online [DOI] [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. Available Online [DOI] [Details]
Palgan, I.,Caminiti, I. M.,Munoz, 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 (11):1-61. Available Online [Details]
Zell, M,Lyng, JG,Morgan, DJ,Cronin, DA; (2011) 'Minimising heat losses during batch ohmic heating of solid food'. Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C, 89 :128-134. [DOI] [Details]
Palgan, I.; Caminiti, I. M.; Munoz, A.; Noci, F.; Whyte, P.; Morgan, D. J.; Cronin, D. A.; Lyng, J. G. (2011) '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, 28 (1):14-20. [Details]
Arimi, J. M., Duggan, E., O'Sullivan, M., Lyng, J. G., O'Riordan, E. D. ; (2011) 'Effect of protein starch ratio on microwave expansion of imitationcheese based product'. Food Hydrocolloids, 25 (5):1069-1076. [Details]
Farag, KW,Marra, F,Lyng, JG,Morgan, DJ,Cronin, DA; (2010) 'Temperature Changes and Power Consumption During Radio Frequency Tempering of Beef Lean/Fat Formulations'. Food and Bioprocess Technology, 3 :732-740. [DOI] [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]
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 water activity on the crispiness of a biscuit (Crackerbread): Mechanical and acoustic evaluation'. Food Research International, 43 (6):1650-1655. [Details]
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]
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. Available Online [DOI] [Details]
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]
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. Available Online [DOI] [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. Available Online [DOI] [Details]
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. Available Online [DOI] [Details]
Mc Carthy, U., Ayalew, G., Butler, F., McDonnell, K., Lyng, J. & Ward, S. (2009) 'Permittivity of Meat Fish and their Components at UHF RFID Frequencies and Industry Relevant Temperatures'. Agricultural Engineering International, 11 . [Details]
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]
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. Available Online [Details]
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]
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. Available Online [Details]
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. Available Online [Details]
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. Available Online [Details]
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. Available Online [Details]
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. Available Online [Details]
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. Available Online [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. Available Online [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]
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]
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]
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]
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]
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]
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]
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]
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]
Everard, C. D.,Fagan, C. C.,O'Donnell, C. P.,O'Callaghan, D. J.,Lyng, J. G.; (2006) 'Dielectric properties of process cheese from 0.3 to 3 GHz'. Journal of Food Engineering, 75 (33):415-422415. Available Online [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]
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]
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]
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]
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 sizes of rice starches in excess water'. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 53 (21):8259-8264. [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]
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]
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]
Shirsat N, Lyng JG, Brunton NP and McKenna, B ; (2004) 'Ohmic processing: electrical conductivities of pork cuts'. Meat Science, 67 (3):507-514. [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; 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, 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]
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]
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; 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, 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, 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, B; (1997) 'The influence of high intensity ultrasound baths on aspects of beef tenderness'. Journal of Muscle Foods, 8 :237-249. [Details]
Lyng, J. G., Allen, P., and McKenna, B.; (1994) 'Effect of pre- and post rigor ultrasonication on beef muscle tenderness'. Irish Journal of Agricultural and Food Research, 33 (2):207-207. [Details]

Other Journals

Birmpa, A., Vantarakis, A., Paparrodopoulos, S., Whyte, P., Lyng, J. (2014) 'Efficacy of three light technologies for reducing microbial populations in liquids' Biomed Research International :1-9. [Details]
Haughton, P.N., Lyng, J., Fanning, S., Whyte, P. (2013) 'Potential of a commercially available water acidification product for reducing Campylobacter in broilers prior to slaughter' British Poultry Science 54 :319-324. [Details]
Lyng J.G.; (2007) 'Rapid pasteurisation of meats using radio frequency or ohmic heating' New Food 3 :58-62. [Details]

Conference Publications

Lyng, J., Arroyo, C., Whyte, P. (2015) Harnessing the structure modifying potential of pulsed electric fields (PEF)- food processing examples in product stabilization, process acceleration and compound extraction the 1st World Congress on Electroporation [Details]
Arroyo, C., Dorozko, A., Whyte, P., O¿Sullivan, M., Lyng, J. (2015) The impact of high intensity light pulses (HILP) and UV-C light on quality and microbial aspects of powdered infant formula Annual Institute of Food Technologists Conference [Details]
Condon-Abanto, S., Lian, F., Whyte, P., Brunton, N., Lyng, J. (2015) Effect of cooking assisted by ultrasound on the Irish edible crab Annual Institute of Food Technologists Conference [Details]
Cregenzán-Alberti, O., Dorozko., A., Arroyo, C., Whyte P., Lyng. J.G. (2015) Comparison study of Bacillus subtilis endospore resistance to high temperature pulsed electric fields (HTPEF) and thermal only treatments Annual Institute of Food Technologists Conference [Details]
Pedros, S., Condon-Abanto, S., Lyng, J.G., Bolton, D., Fagan, J., Brunton, N., Whyte, P. (2015) A novel technique to decontaminate fresh fish using high power ultrasonication Annual All-Island State Veterinarians Conference [Details]
Lian, F., Condon-Abanto. S., Whyte, P., Lyng, J.G., Brunton, N.P. (2015) An assessment of shelf-life of mildly cooked edible crab (Cancer pagarus) during refrigerated storage Annual Institute of Food Technologists Conference [Details]
Pedros, S., Meade, J., Lyng, J.G., Brunton, N., Bolton, D., Arroyo Casabona, C., Fagan, J., Whyte, P. (2015) The potential of UV-C light for surface decontamination of salmon (Salmo salar). Pedros Annual Institute of Food Technologists Conference [Details]
Smith, C., Brunton, N., Lyng, J., Whyte, P., Bolton, D. (2014) Studies on shelf-life extension of fresh fish (cod) using clean label ingredients Institute of Food Science & Technology of Ireland 43rd Annual Food Research Conference [Details]
Lian, F., Condon-Abanto, S., Arroyo, C., Whyte, P., Lyng, J., Brunton, N.P. (2014) Modelling microbial growth in ready-to-eat edible crab (Cancer pagarus) meat during refrigerated storage under vacuum Institute of Food Science & Technology of Ireland 43rd Annual Food Research Conference [Details]
McDermott, A., Whyte, P. Brunton, N., Lyng, J., Bolton, D. (2014) Extending the shelf-life of Irish brown crab (Cancer pagurus) using clean label ingredients Institute of Food Science & Technology of Ireland 43rd Annual Food Research Conference [Details]
Birmpa, A., Lyng, J., Whyte, P., Paparrodopoulos, S., Sazakli, E., Vantarakis, A. (2014) The promising use of non-thermal green technologies and their effect on the quality of foods 3rd International Integrating Food Science and Engineering Knowledge into the Food Chain (ISEKI) Association Conference [Details]
Birmpa, A., Vantarakis, A., Paparrodopoulos, S., Whyte, P., Lyng, J. (2014) Efficacy of three light technologies for reducing microbial populations Annual Conference of the International Association of Food Processors, Indianapolis, USA [Details]
Pedros, S., Meade, J., Lyng, J., Bolton, D., Fagan, J., Brunton, N., Whyte, P.. (2014) Surface decontamination study of salmon natural flora XIX Congreso SEM de Microbiologia de los Alimentos, University of Zaragosa, Spain [Details]
Dorozko, A, Arroyo, C., Whyte, P., O¿Sullivan, M., Lyng, J. (2014) Inactivation of selected microorganisms in transparent liquid and in a dry state using High Intensity Light Pulses 28th European Federation of Food Science and Technology (EFFoST) International Conference [Details]
Dorozko, A, Arroyo, C., Whyte, P., O¿Sullivan, M., Lyng, J. (2014) Inactivation of selected microorganisms in transparent liquid and in a dry state using High Intensity Light Pulses 28th European Federation of Food Science and Technology (EFFoST) International Conference [Details]
Pedros, S., Meade, J., Lyng, J.G., Bolton, D., Fagan, J., Brunton, N., Whyte, P (2014) Surface decontamination of Salmon natural flora Institute of Food Science & Technology of Ireland 43rd Annual Food Research Conference [Details]
Lyng, JG (2013) Ultrasound (US), high intensity light pulses (HILP) and high voltage pulsed electrical fields (PEF)) in hurdle strategies for the preservation of minimally processed liquids IFT Annual Meeting and Food Exposition (IFT13) McCormick Place South, Chicago, Illinois, , 13-JUL-13 - 16-JUL-13 [Details]
Lyng, JG (2013) Dielectric Properties of Food Materials IFT Annual Meeting and Food Exposition (IFT13) McCormick Place South, Chicago, Illinois, , 13-JUL-13 - 16-JUL-13 [Details]
Koolman, L., Meade J., Lyng, J., Whyte, P., Bolton, D (2013) Physical and chemical decontamination of poultry carcasses Society for General Microbiology Annual Conference ¿ Microbial pathogenicity and virulence gene regulation [Details]
Whyte, P. Haughton, P., Lyng, J (2013) Controlling Campylobacter-latest developments SafeFood Knowledge Networks Campylobacter Workshop [Details]
Haughton, P., Lyng, J., Cronin, D., Fanning, S., Whyte, P (2012) The effectiveness of 395±nm light for the inactivation of Campylobacter and the decontamination of raw chicken and contact surfaces International Conference for Bio and Food Electrotechnologies [Details]
Haughton, P., Lyng, J., Cronin, D., Fanning, S., Whyte, P (2012) The effectiveness of 395±nm light for the inactivation of Campylobacter and the decontamination of raw chicken and contact surfaces International Conference for Bio and Food Electrotechnologies [Details]
Haughton, P.N., Lyng, J., Cronin, D., Morgan, D., Fanning, S., Whyte, P (2012) Effect of crust freezing applied alone and in combination with ultraviolet light on the survival of Campylobacter on raw chicken Annual Conference of the International Association of Food Protection [Details]
Haughton, P.N., Lyng, J., Cronin, D., Morgan, D., Fanning, S., Whyte, P. (2012) Susceptibility of Campylobacter to high intensity near ultraviolet/visible 395 ± 5 nm light and its effectiveness for decontaminating raw chicken and contact surfaces Annual Conference of the International Association of Food Protection [Details]
Halpin, R.M., Cregenzan-Alberti, O., Whyte, P., Lyng, J.G., Noci, F. (2012) Treatment with manothermosonication and pulsed electric fields reduces microbial content and prolongs shelf life of milk IFT Annual Institute of Food and Technology Conference [Details]
Creganzan-Alberti, O., Halpin, R.M., Whyte, P., Lyng, J.G., Noci, F. (2012) Treatment of milk with a combination of manothermosonication (MTS) and pulsed electric fields (PEF): effects on microbial inactivation and selected quality attributes IFT Annual Institute of Food and Technology Conference [Details]
Haughton, P.N., Lyng, J.G., Cronin, D., Fanning, S., Whyte, P. (2012) Susceptibility of Campylobacter to high intensity near ultraviolet/visible 395 ± 5 nm light and its effectiveness for the decontamination of raw chicken and contact surfaces IFT Annual Institute of Food and Technology Conference [Details]
Haughton, P., Lyng, J. Whyte, P. (2012) Physical decontamination technologies for poultry carcasses Safefood Knowledge Networks Conference (Campylobacter, Salmonella, Verocytotoxigenic Escherichia coli and Listeria) [Details]
Whyte, P., Haughton, P.N., Lyng, J.G., Morgan, D.J., Cronin, D.A., Fanning, S.; (2011) Reducing Campylobacter in plant using novel physical interventions FIRM Relay Dissemination conference Strategies to control Campylobacter in poultry [Details]
Haughton, P.N., Lyng, J., Cronin, D., Morgan, D., Fanning, S., Whyte, P.; (2011) Effect of a commercially available water acidification product (PWT) on the survival of Campylobacter spp. in water and broiler cecal contents 16th International Workshop on Campylobacter, Helicobacter and Related Organisms, Vancouver, Canada [Details]
Haughton, P.N., Lyng, J., Cronin, D., Morgan, D., Fanning, S., Whyte, P. ; (2011) Combination of ultrasonication or thermosonication and ultraviolet light for the decontamination of raw chicken 16th International Workshop on Campylobacter, Helicobacter and Related Organisms, Vancouver, Canada [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., Muñoz, A., Pataro, G., Noci, F., Whyte, P., Cronin, D.A., Morgan, D.J., Ferrari, G., Lyng, J.G; (2009) Inactivation of Escherichia coli and Listeria innocua by High Intensity Light Pulses (HILP) in orange juice IFT Institute of Food Technologists Annual Meeting [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]
Noci, F, Caminiti, I.M., Munoz, A., Palgan, I., Whyte, P., Morgan, D.J., Cronin, D.A., Lyng, J.G.; (2009) High Intensity Light Pulses and Pulsed Electric Fields in reconstituted apple juice: effect on the inactivation of Escherichia coli and selected quality attributes IFT Institute of Food Technologists Annual Meeting [Details]
Palgan, I., Munoz, A., Pataro, G., Noci, F., Whyte, P., Cronin, D.A., Morgan, D.J., Ferrari, G., Lyng, J.G; (2009) Inactivation of E. coli and L. innocua by high intensity light pulses (HILP) in orange juice Institute of Food Technologists Annual Meeting, Anaheim [Details]
Caminiti, I., Palgan, I., Noci, F., Munoz, A., Whyte, P., Cronin, D.A., Morgan, D.J., Lyng, J.G.; (2009) Evaluation of Escherichia coli inactivation and quality attributes in apple juice subjected to pulsed electric field (PEF) in combination with high intensity light pulses (HILP) International Commission of Agriculture and Biosystems Engineering (CIGR) 5th International Technical Symposium on Food Processing [Details]
Caminiti, I.M., Palgan, I., Noci, F., Muñoz , A., Whyte, P., Cronin, D.A., Morgan D.J., 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 light pulses (HILP) 5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management [Details]
Palgan, I., Caminiti, I. M., Muñoz, A., Noci, F., Whyte, P., Morgan, D.J., Cronin, D.A., Lyng, J.G.; (2008) First European Food Congress The effect of ultraviolet (UV) light on microbial inactivation and quality of apple juice0 [Details]
Byrne F., Farag, K., Muňoz, A., Morgan, D., Cronin, D., Lyng., J., Scannell, A.G.M.; (2008) Safety of Radio Frequency Tempered Beef Emulsions 21st International ICFMH Symposium, Food Micro 2008, Aberdeen, Scotland [Details]
Arimi, J.M., Duggan, E, O'Riordan, D., O'Sullivan M. & Lyng, J.; (2008) Expansion of a high protein matrix CIGR 2nd International Symposium on Future of Food Engineering Warsaw, [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 coli and Listeria innocua 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]
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]
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]
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]
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]
Mc Carthy, U., Ayalew, G., Butler, F., McDonnell, K., Lyng, J., & Ward, S; (2007) Exploring uhf radio frequency identification coupling capabilities through meat dielectric properties Biosystems Engineering Research Review [Details]
Arimi, J.M, Duggan, E., O'Riordan, D., O'Sullivan, M and Lyng, J.; (2007) Effect of fat: starch ratio on thermal properties, dielectric properties and microwave expansion of high protein dairy matrix Annual Meeting of the Institute of Food Technologists, Chicago, USA [Details]
Arimi, J.M, Duggan, E., O'Riordan, D., O'Sullivan, M and Lyng, J. ; (2007) Microwave expansion of a high fibre, high moisture and high protein dairy matrix Annual Meeting of the Institute of Food Technologists, Chicago, USA [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]
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]
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]
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]
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]
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) Ohmic heating of meat emulsions EMERTEC Seminar Barcelona, Spain, , 06-MAR-06 - 08-MAR-06 [Details]
Walkling-Ribeiro, M., Noci, F., Cronin, D., Morgan, D., Lyng, J.G.; (2006) A combination of ultraviolet irradiation, mild pre-heating and pulsed electric fields for inactivation of Staphylococcus aureus in apple juice 13th World Congress of Food Science & Technology , pp.445-446 [Details]
Noci, F., Riener, J., Walkling-Ribeiro, M., Cronin, D.A., Morgan, D.J. & Lyng J.G.; (2006) Product quality and microbial inactivation in orange juice processed with a hurdle approach of thermo-sonication and pulsed electric fields Institute of Food Technologists Annual Meeting and Food Expo Orlando, Florida, , 24-JUN-06 - 28-JUN-06 [Details]
Riener, J., Noci, F., Cronin, D., Morgan, D., Lyng J.G.; (2006) Inactivation of polyphenoloxidase and peroxidase in apple juice by pulsed electric fields 1st European Chemistry Conference Budapest, Hungary, , 27-AUG-06 - 31-AUG-06 [Details]
Arimi, J.M., Duggan, E., Lyng, J., O'Riordan, D. and O'Sullivan M; (2006) Effect of water activity on expansion of a high protein dairy matrix 36th Research Conference Food Nutrition and Consumer Science. UCC, Cork [Details]
Kar A., Jacquier J.C., Lyng J.G., Morgan D. & McKenna B.M.; (2005) Rice starch gelatinisation as influenced by thermal treatments and interactions with sucrose and soy protein isolates 35th Food Science and Technology Conference UCC, Cork, Ireland, , 13-SEP-05 - 14-SEP-05 [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]
Jacquier JC, Kar A, Lyng JG, Morgan D and McKenna BM ; (2004) Determination of the swelling kinetics of waxy and non-waxy rice starches in excess water 33rd Annual Food Science and Technology Research Conference, UCC [Details]
Kar A, Jacquier JC, Morgan D, Lyng JG, McKenna BM; (2004) Influence of thermal treatment on the rheological characteristics, swelling power and granule size of rice starches in excess water 33rd Annual Food Science and Technology Research Conference, UCC [Details]
Zhang L, Brunton LP, Lyng JG, Cronin DA, Morgan D, McKenna BM; (2003) The effect of temperature on the thermal and dielectric (27.12 MHz) properties of meat batters 32nd Annual Food Science and Technology Research Conference, UCC [Details]
Li W, Brunton NP, Lyng JG, Cronin DA, Morgan D, McKenna B; (2003) Effect of Radio Frequency (RF) heating on the texture, colour and sensory properties of a comminuted meat product 5th International Conference of Food Science and Technology, Southern Yangtze University, Wuxi [Details]
                                                                                                                                       

Research

Research Interests

Broadly speaking, my scientific research focuses on the use of emerging thermal and non-thermal technologies in the processing of foods.  In particular I focus on the assessment of these technologies for preservation while also evaluating their impact on product quality/nutritional value and also more recently have started to focus on the use of some of these technologies for extraction of bioactive compounds from foods.

The suite of processing technologies in my laboratories includes
Thermal processing 
Ohmic heating (OH)                          
Radio-frequency heating (RF)                         
Microwave heating (MW)                         

Non-thermal processing
High voltage pulsed electrical fields (PEF)
Ultrasound (US)
High intensity light pulses (HILP)
Ultraviolet light (UV)
Blue light (BL)) 

Research Projects

Sponsor : HORIZON 2020
Title : Integration of PEF in food processing for improving food quality, safety and competitiveness (FieldFOOD)
Start Date / End Date : 01-APR-15 / 31-MAR-18
Sponsor : Enterprise Ireland (EI)
Title : Proximal and shelf-life analyses of HPP-processed products
Start Date / End Date : 09-MAR-15 / 08-MAR-16
Sponsor : Dept. Agriculture, Food and the Marine (DAFM)
Title : Exploration of Irish meat processing streams for recovery of high value protein based ingredients for food and non-food uses
Start Date / End Date : 01-JAN-13 / 31-AUG-18
Sponsor : Dept. Agriculture, Food and the Marine (DAFM)
Title : Adding value to ready to eat crustacean products by improving their quality, safety and shelf life using enhanced conventional and novel processing methods
Start Date / End Date : 01-DEC-13 / 30-NOV-17
Sponsor : Dept. Agriculture, Food and the Marine (DAFM)
Title : Shelf-life extension ingredient and Processing technologies applied to fish
Start Date / End Date : 01-DEC-13 / 28-FEB-18
Sponsor : Teagasc
Title : Adding value to ready to eat crustacean products by improving their quality, safety and shelf life using enhanced conventional and novel processing methods
Start Date / End Date : 01-DEC-13 / 30-NOV-17
Sponsor : University College Dublin (UCD)
Title : Novel Processing Technologies for Foodstuffs
Start Date / End Date : 01-JUL-14 / 30-JUN-20
Sponsor : Danish Agency for Science, Technology and Innovation (DASTI)
Title : Optimized heating and cooling of meat, seafood and cheese products
Start Date / End Date : 01-OCT-12 / 30-SEP-15
Sponsor : Dept. Agriculture, Food and the Marine (DAFM)
Title : Technologies for the enrichment and recovery of novel bioactive ingredients from plant food processing wastes
Start Date / End Date : 01-NOV-12 / 31-MAR-18
Sponsor : EC Framework (FP7)
Title : BABY-SAFE- Light-based technologies for the decontamination of powdered infant formula
Start Date / End Date : 01-MAY-13 / 30-APR-15
Sponsor : Dept. of Agriculture, Fisheries & Food (DAFF)
Title : The impact on product quality of using combinations of emerging non-thermal preservation technologies
Start Date / End Date : 01-SEP-06 / 31-JUL-10
Sponsor : Dept. of Agriculture, Food & Rural Development
Title : Evaluating the potential for radio frequency heating in the production of high quality meat products
Start Date / End Date : 01-JUL-01 / 30-JUN-04
Sponsor : Teagasc
Title : Evaluating the potential for Radio- frequency healing in the production of high quality meat products
Start Date / End Date : 01-AUG-02 / 31-JUL-04
Sponsor : Dept. of Agriculture, Fisheries & Food (DAFF)
Title : The impact on product quality of using high voltage pulsed electric fields in hurdle strategies for the preservation of minimally processed non-alcoholic beverages
Start Date / End Date : 01-MAR-05 / 31-DEC-08
Sponsor : Dept. of Agriculture, Fisheries & Food (DAFF)
Title : Electroheat applications for meat processing: Ohmic pasteurisation and radio frequency defrosting of meat and meat products
Start Date / End Date : 01-MAR-05 / 31-JUL-09
Sponsor : Dept. of Agriculture, Fisheries & Food (DAFF)
Title : The use of novel processing technologies for improving the quality and accelerating the processing of meats
Start Date / End Date : 01-OCT-08 / 31-DEC-13
Sponsor : Enterprise Ireland (EI)
Title : Functional Food Centre (WP3)
Start Date / End Date : 01-JUN-08 / 31-MAY-13
Sponsor : Teagasc
Title : The use of novel processing technologies for improving the quality and accelerating the curing of meats
Start Date / End Date : 01-OCT-09 / 30-SEP-13
Sponsor : Dept. of Agriculture, Fisheries & Food (DAFF)
Title : The use of novel technologies for improving quality and process efficiency in high protein beverage production
Start Date / End Date : 01-NOV-11 / 31-OCT-16

Recent Postgraduates

Current Postgraduate Students

Zara Bolger, Doctor of Philosophy (PhD)   -   Secondary Supervisor
Ahmed Hushimat, Doctor of Philosophy (PhD)   -   Secondary Supervisor

Teaching

Teaching Philosophy

My aim is to help students make sense of the ideas, concepts and information fundamental to the subjects I teach through careful preparation/continued revision of course materials, improvement of delivery methods and inclusion of experiential learning exercises. I also endeavour (via the latter) to develop selected transferable skills