Thomas P. O'Connor's research while affiliated with University College Cork and other places

Publications (6)

Article
An investigation of the nutritional properties of 25 commercial samples of Lebanese Kishk was undertaken. Profiling of the carbohydrate-based nutrients (g.100 g-1 on dry matter basis [DMB]) in the samples gave the following ranges: fibre 7-12, phytic acid 0.7-1.6, and β-glucan 0.1-0.6. Some Kishk samples contained appreciable amounts of polyunsatur...
Article
A variety of protein assays were applied to the analysis of 25 commercial samples of Lebanese Kishk to detect the adulteration of goat's milk with cow's milk. Polyacrylamide gel electrophoretic (PAGE) methods could detect the degree of adulteration ∼ 25 %. Using sodium dodecyl sulphate (SDS-PAGE), reverse phase high performance liquid chromatograph...
Article
This chapter discusses the physical, biochemical, and nutritional aspects of cheese. Cheese is the most diverse, most scientifically interesting, and most challenging group of dairy products. While most dairy products, if properly manufactured and stored, are biologically, biochemically, and chemically very stable, cheeses are biologically and bioc...
Article
Kishk is a dried fermented milk/cereal mixture which is produced in many countries. Differences in the chemical composition of commercial and laboratory-made samples are evident mainly because different ingredients have been used and the ratio of cereal to fermented milk ranges between 1:2 and 1:4.Microbiologically, the product is free of coliforms...
Article
The plant pathogen, Pseudomonas tolaasii, produced an extracellular proteinase in 10% (w/v) reconstituted skim milk, which was isolated to homogeneity by ion-exchange chromatography on DEAE-52 cellulose and gel filtration on Sephadex G-150. Ion-exchange chromatography achieved a 65-fold purification and gel filtration increased specific activity a...

Citations

... Kishk is dried mixture of fermented milk (Laban Zeer or Laban Khad) and crushed wheat, which is widely consumed in the region between the Eastern Mediterranean and the Indian sub-continent (Tamime and O'Connor, 1995). Kishk is a good source of protein, fiber, minerals and amino acids (Tamime et al., 1999a andTamime et al., 1999b). The Upper Egypt eras maintain produce Kishk and the manufacture method was inherited throughout generations. ...
... MFPs are traditionally consumed in many areas of the Middle East, Africa, and Asia [164]. The milk part is generally composed of whole milk (cow, sheep, goat) or buttermilk, whereas the vegetable part is composed of cereals and/or legumes. ...
... The active enzyme stage ends with the onset of the autoproteolysis stage, indicated by 412 a decrease in the heat stability of the enzymes (Fig. 3)Barach et al., 1976Barach et al., , 1978 Baral, Fox, & O'Connor, 1995; Glück et al., 2016; Kumura, 416 Mikawa, & Saito, 1993; Matéos et al., 2015; Schokker & van Boekel, 1998a,b, 1999d; 417 Stepaniak et al., 1982). The medium, as well as preheating, can influence the end temperature 418 of the active enzyme stage. ...
... Kishk is dried mixture of fermented milk (Laban Zeer or Laban Khad) and crushed wheat, which is widely consumed in the region between the Eastern Mediterranean and the Indian sub-continent (Tamime and O'Connor, 1995). Kishk is a good source of protein, fiber, minerals and amino acids (Tamime et al., 1999a andTamime et al., 1999b). The Upper Egypt eras maintain produce Kishk and the manufacture method was inherited throughout generations. ...
... Bovine pepsin is less substrate-specific; it hydrolyzes bonds with Phenylalanine, Tyrosine, Leucine or Valine residues and is more proteolytic than the corresponding chymosins (Agudelo et al., 2004;Fox & McSweeney, 1996). Excessive and nonspecific proteolysis may lead to yield loss and defects in cheese, such as weak gel structure and bitterness (Horne & Lucey, 2017). ...