http://hdl.handle.net/11019/10 2017-11-07T00:27:18Z http://hdl.handle.net/11019/1057 Title: From Concept to Completion. A roadmap for Food Entrepreneurs Authors: Curtin, Aine; McCarthy, Paul; McDonagh, Ciara; O'Neill, Edward 2006-01-01T00:00:00Z http://hdl.handle.net/11019/207 Title: Technology transfer of research results (The 2xtra project) Authors: McDonagh, Ciara; Byrne, Briege; Troy, Declan J.; Mullen, Anne Maria; Downey, Gerard Abstract: The 2XTRA project (Technology Transfer Research Results Atlantic Area) was carried out with the aim of promoting economic activity based on research results and technologies developed within universities, research and technology institutes and companies in the European Atlantic Area. This collaborative work was carried out by a strong partnership of 13 entities across this region and included universities, research and technology institutes, private consultants and TBC (technology-based company) incubators. The specific goals of the project were: ● The exchange of information and experiences on technology transfer (TT) with a view to assisting project partners directly and feeding into their regional innovation systems. ● The promotion of new technology-based companies by drawing on collective experiences and developing methodologies relating to - identification and evaluation of business ideas - production of business plans, and - support of early stage companies internationalising. ● The creation of an Atlantic Area Network to support and promote technology-based companies (TBCs) and the technology transfer process. These objectives were achieved through defined activities carried out in three separate stages of this project. Description: End of Project Report 2008-02-01T00:00:00Z http://hdl.handle.net/11019/152 Title: Nutritional enhancement of meat products with dietary fibres Authors: McDonagh, Ciara; Troy, Declan J.; Desmond, Eoin; McDermott, Helen Abstract: Normal fat (about 23 %) and reduced fat (about 10%) pork sausages and beefburgers were nutritionally enhanced using dietary fibres from various plant sources: inulin, wheat, citrus, potato, oat and pea. Description: End of Project Report 2004-02-01T00:00:00Z http://hdl.handle.net/11019/146 Title: Technologies for detecting PSE in pork Authors: Mullen, Anne Maria; McDonagh, Ciara; Troy, Declan J. Abstract: The ability of a single, on-line measurement to predict the quality status of an entire muscle or even of a whole carcass was investigated. Variation between pork muscles for on-line measurements of pH, conductivity and colour was evaluated. Intermuscular variation was detected at 24h p ostmortem with higher pH and conductivity values in the topside (M. s emimembranosus) than the striploin (M . longissimus thoracis et lumborum). Correlations showed that a relationship exists between the muscles (r = 0.46-0.88, p<0.05) at 45min and 3h p ostmortem. The location within the topside or the striploin at which the measurements were taken did not influence the result. Shackling did not introduce a significant variation between sides for pH, conductivity and colour values up to 24h p ostmortem, showing measurements could be taken on either side of the carcass. Description: End of Project Report 2003-02-01T00:00:00Z