Publications by authors named "C C Fagan"

Article Synopsis
  • - The study aimed to identify the volatile compounds that create the aroma of cooked cheese, focusing on how fat content affects these compounds during cooking.
  • - Techniques such as SPME/GC-O and SPME/GC-MS were used to analyze the differences in odorants between cooked and uncooked cheeses, revealing that certain compounds increased while others disappeared when cheese was cooked.
  • - The findings suggest that fat levels influence the formation of specific odorants when cheese is cooked, which could help the dairy industry improve cheese products, especially for cooking applications like pizza and ready meals.
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Purpose: Longer-term intake of fatty acid (FA)-modified dairy products (SFA-reduced, MUFA-enriched) was reported to attenuate postprandial endothelial function in humans, relative to conventional (control) dairy. Thus, we performed an in vitro study in human aortic endothelial cells (HAEC) to investigate mechanisms underlying the effects observed in vivo.

Methods: This sub-study was conducted within the framework of the RESET study, a 12-week randomised controlled crossover trial with FA-modified and control dairy diets.

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This work examined the role of selected non-volatile compounds in cooked cheese flavour, both as tastants and as precursors of aroma generation in the Maillard reaction. The effect of cooking on the concentration of selected non-volatile compounds (organic acids, sugars, amino acids, γ-glutamyl dipeptides, and diketopiperazines) in six cheeses (mature Cheddar, mozzarella, Parmesan, and mild Cheddar (low, medium, and high fat)) was determined. Sugars, amino acids, and γ-glutamyl dipeptides were extracted and analysed by LC, whereas diketopiperazines were extracted by solid-phase extraction and analysed by GC-MS.

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African oil bean (Pentaclethra macrophylla Benth) is an underutilised edible oil seed that could represent a sustainable protein source. In this study, the impact of ultrasonication on the extraction efficiency and properties of protein from African oil bean (AOB) seeds was evaluated. The increase in the duration of extraction favoured the extraction of AOB proteins.

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Rapid and accurate translation is essential in all organisms to produce properly folded and functional proteins. mRNA codons that define the protein-coding sequences are decoded by tRNAs on the ribosome in the aminoacyl (A) binding site. The mRNA codon and the tRNA anticodon interaction is extensively monitored by the ribosome to ensure accuracy in tRNA selection.

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