Name: Professor Alan Kelly
Position: Professor of Food Technology
T: 353 (0)21 4903405/4902810/4903224
F: 353 (0)21 4270001
E: a.kelly@ucc.ie
Biography
Doctoral Graduate of:
National University of Ireland, Cork.
Key Research Interests:
- Milk composition (especially proteins)
- Milk enzymes and quality variation (e.g. Mastitis, lactation)
- Processing of milk into dairy products (especially heating and cheesemaking)
- New technologies for food products (e.g., high-pressure treatment)
Recent Publications:
- Cruz-Romero, M ., Kelly, A.L., Kerry J.P. (2008) Effects of high-pressure treatment on the microflora of oysters (Crassostrea gigas) during chilled storage. Innovative Food Science & Emerging Technologies 9 441-447.
- Cruz-Romero, M., Kerry, J.P . and Kelly, A.L. (2008) Fatty acids, volatile compounds and colour changes in high-pressure-treated oysters (Crassostrea gigas). Food Chemistry 9 54-61
- Cruz-Romero, M ., Kerry, J.P. and Kelly, A.L. (2008) Changes in the microbiological and physicochemical quality of high-pressure-treated oysters (Crassostrea gigas) during chilled storage. Food Control 19, 1139-1147
- Linton, M., Mackle, A.B., Upadhyay, V.K., Kelly, A.L. Patterson, M.F. (2008) The fate of Listeria monocytogenes during the manufacture of Camembert-type cheese: A comparison between raw milk and milk treated with high hydrostatic pressure. Innovative Food Science & Emerging Technologies, 9 423-428.
- Rynne, N.M., Beresford, T.P,, Guinee, T.P., Sheehan, E., Delahunty, C.M., Kelly, A.L. (2008) Effect of high-pressure treatment of 1 day-old full-fat Cheddar cheese on subsequent quality and ripening. Innovative Food Science & Emerging Technologies 9 429-440.
Rynne , N.M. , Beresford, T.P., Kelly, A.L., Guinnee, T.P. (2008) Effect of a ropy-exopolysaccharide-producing culture on coagulation and syneretic properties of rennet-induced milk gels. Australian Journal Of Dairy Technology 63, 3-7. - Sievanen, K., Huppertz, T., Kelly, A.L., Fox, P.F. (2008) Influence of added calcium chloride on the heat stability of unconcentrated and concentrated bovine milk International Journal Of Dairy Technology 61, 151-155
- Zeece, M., Huppertz, T., Kelly, A.L. (2008) Effect of high-pressure treatment on in-vitro digestibility of β-lactoglobulin. Innovative Food Science and Emerging Technologies 8, 62-69.
- Black, E.P., Huppertz, T., Fitzgerald, G.F. and Kelly, A.L. (2007) Baroprotection of vegetative bacteria by milk constituents: A study of Listeria innocua. International Dairy Journal 17, 104-110.
- Cruz-Romero, M ., Kelly, A.L. and Kerry, J.P. (2007) Effects of high-pressure and heat treatments on physical and biochemical characteristics of oysters (Crassostrea gigas) Innovative Food Science and Emerging Technologies 8, 30-38.