bluuebunny/crossref_metadata_2025 huggingface dataset:
LONG‐THERM STORAGE OF CELLS OF Candida utilis: A NOTE ON THEIR NUTRITIONAL EVALUATION
Authors: NETO J. S. ARAUJO , MADI K. , PANEK A. D.
Published: December 2006

Cells of Candida utilis when stored for some years under uncontrolled conditions develop undesirable properties which impair the previously normal biological value of their proteins. In spite of the simultaneous addition of casein (1:l on a crude protein basis) and of 0.2% DL‐methionine, the long‐stored cells did not support reasonable growth rates. The chemical and histo‐pathological data are quite normal and intestinal disturbances were the only noticed ill‐effects.
PAPAYA PUREE AND CONCENTRATE: CHANGES IN ASCORBIC ACID, CAROTENOIDS AND SENSORY QUALITY DURING PROCESSING
Authors: CHAN HARVEY T. , KUO MARGARET T‐H. , CAVALETTO CATHERINE G. , NAKAYAMA T. O. M. , BREKKE JOHN E.
Published: December 2006

IN THE PROCESS of making a puree and a concentrate from papaya, small but statistically significant losses in vitamin C occurred. Changes in carotenoids were measurable, but the nutritional significance of this is uncertain. No obvious change in color due to heat‐induced browning was seen. Flavor quality was not changed by concentration of the puree, and little or no change took place in aroma. It was apparent from this study that quality retention is satisfactory in low‐temperature, low pressure evaporation of papaya puree to produce a concentrate.
LOW TEMPERATURE ROASTING OF THAWED OR FROZEN PORK LOINS
Authors: JONES H. E. , RAMSEY C. B. , HINES R. C. , HOES T. L.
Published: December 2006

The effects of oven temperature (93, 121, 149, or 163°C) and state (thawed or frozen) on 64 loin roasts from 8 pigs were studied. Frozen roasts required 1.3 times longer to cook, were more juicy and acceptable, and contained more moisture than thawed roasts. Roasting at 121°C produced the least losses and no difference in meat palatability from the higher oven temperatures. The 93°C oven temperature produced the least juicy but the most tender muscle with the longest cooking times and highest losses. Animals were the largest source of variance in 14 of the 19 cooking and palatability traits studied.
MONITORING THE DAMPING CHARACTERISTICS OF LIQUID FOODS IN CYLINDRICAL CONTAINERS
Authors: HSU E. H. Y. , WHITNEY L. F. , PELEG M.
Published: December 2006

The oscillatory damping characteristics of model food solutions and gels in cans were studied in an apparatus designed for nondestructive testing. Oscillations, resulting from a small angular displacement, were monitored by an accelerometer and recorded by a fast recorder. An empirical damping coefficient, derived from an exponential decay constant was found to be sufficiently sensitive to monitor the apparent viscosity of liquid contents. In the case of gelation, the magnitude of the damping coefficient considerably increased when a very soft gel was formed. When the gel gained rigidity, however, there was a dramatic drop in the coefficient value to levels well below those of the nongelled contents. At this stage, however, there was also an appreciable drop in the system's natural frequency which could easily be recorded. This provided a complementary criterion that enabled unambiguous distinction between “viscous” and gelled contents.
PROTEIN CONTENT AND AMINO ACID COMPOSITION OF PROTEIN OF SEEDS FROM TOMATOES AT VARIOUS STAGES OF RIPENESS
Authors: BRODOWSKI DANIEL , GEISMAN J. R.
Published: December 2006

Tomato seeds represent a large portion of the waste generated during the processing of liquid tomato products. With mechanical harvest, green fruit also become waste. There was no significant change in either seed protein content or amino acid profile as tomatoes ripened from green mature fruit. Tomato seed protein contains approximately 13% more lysine than soy protein which would allow it to be used in fortifying low lysine foods. These results indicate that seeds from processed fruit, culls, and other waste fruit could be used as a source of protein.
DEVELOPMENT AND EVALUATION OF AN EXTRUSION‐TEXTURIZED PEANUT PROTEIN
Authors: AGUILERA J.M. , ROSSI F. , HICHE E. , CHICHESTER C.O.
Published: December 2006

A commercial defatted peanut flour was analyzed for texturization properties in a Wenger X‐25 extruder. Extrusion of the flour with addition of sodium stearoyl‐2‐lactylate resulted in a steady state operation and uniform texturized products. Functional properties of the extrudates such as water retention, hardness, and product integrity upon retorting: were similar to those of textured soy protein. Organoleptic properties of prepared patties (30:70 hydrated textured protein to meat ratio) were not different from the all‐meat control for the analyzed sample; cooking losses and shrinkage were lower. Flavor was the most limiting factor for higher levels of incorporation and acceptance. A scanning electron microscopy study showed correlation between microstructure and the properties of the extrudates.
FACTORS INFLUENCING FUNGAL QUALITY OF PECANS STORED AT REFRIGERATION TEMPERATURES
Authors: BEUCHAT L. R. , HEATON E. K.
Published: December 2006

TWO factors greatly affecting the growth of fungi on stored pecan nuts (Curya illioensis) are moisture content and temperature. Experiments designed to simulate conditions of commercial practice were carried out to determine the effects of sap (naturally occurring) moisture and superficial or imbibed moisture, i.e., moisture originating from sources other than the tree, on survival of fungi on stored pecans. A second objective was to determine the effect of temperature of storage on the rate of equilibration of moisture in pecans. Of particular interest was the effect of this rate of change on populations of naturally occurring fungal contaminants. In‐shell pecans were stored in Kraft paper and plastic bags at −18, −6.5, and 0°C for periods of 6, 12, and 24 wk. Results indicate that pecan kernels with low sap and low superficial moisture at the time of harvest are less likely to support fungal growth than are kernels with high sap moisture, or low sap moisture but high superficial moisture. Fungi are capable of growing on pecans at 0°C and to a less extent at −6.5°C after prolonged storage. Rapid reduction of moisture content accompanied by ventilation in chambers with air having relative humidities in the range 60–68% is most desirable for preserving pecans against fungal deterioration.
EFFECT OF SODIUM CHLORIDE ON RESIDUAL NITRITE
Authors: LEE M. , CASSENS R. G.
Published: December 2006

The effect of sodium chloride on residual nitrite was studied in a model system, ground meat and bacon. The model system contained 10% bovine serum albumin, 156 ppm sodium nitrite and 0, 1.5, 2.5, or 3.5% sodium chloride. The ground pork system consisted of 156 ppm sodium nitrite and 0, 1.5, 2.5, or 3.5% sodium chloride. Bacon was made under pilot plant conditions to contain 156 ppm sodium nitrite and 0, 1.5, or 3.0% sodium chloride. The results showed that residual nitrite was lower in the presence of larger amounts of sodium chloride; however, if the effect of sodium chloride in decreasing pH and the effect of loss of water during cooking and storage were excluded, then sodium chloride did not cause significant decreases in residual nitrite.
OXIDATIVE RANCIDITY IN STORED GROUND TURKEY AND BEEF
Authors: YOUNATHAN M. T. , MARJAN Z.M. , ARSHAD F.B.
Published: December 2006

Oxidative rancidity in stored cooked ground turkey and beef was determined by the thiobarbituric (TBA) test and sensory evaluations. There was an increase in rancidity with storage for all samples; however, beef treated with onion juice or textured vegetable protein showed a slower rate of deterioration. Rancidity in turkey was effectively controlled by hot‐water extracts of eggplant tissue, peels of yellow onions, potatoes, and sweet potatoes, although initial values were high. There were high positive correlations between TBA values and panel scores for cooked ground beef. Panel members were less sensitive to the rancid odor in turkey and failed to give low sensory ratings even though TBA numbers were high.
STAPHYLOCOCCAL ENTEROTOXIN B PRODUCTION IN HARD‐BOILED EGGS
Authors: HARBRECHT DOUGLAS F. , BERGDOLL MERLIN S.
Published: December 2006

Enterotoxin B was detected in hard‐boiled eggs that were cooled in water containing <102 CFU/ml Staphylococcus aureus strain FRI‐947 and incubated at 37°C for 24 hr. Factors affecting enterotoxin B production were the number of organisms in the cooling water, cooling time, egg temperature and the length of time and temperature at which the eggs were held after cooling. Addition of 1% ovalbumln or conalbumin to 3% protein hydrolysate powder plus 3% N‐Z Amine NAK medium in flasks, incubated with shaking, increased the enterotoxin B production by 10–30% but no enterotoxin was produced in ovalbumin or boiled egg white suspension alone.
A QUANTITATIVE STUDY OF MANNITOL, SORBITOL, XYLITOL, AND XYLOSE IN WILD BERRIES AND COMMERCIAL FRUITS
Authors: MÄKINEN KAUKO K. , SÖDERLlNG EVA
Published: December 2006

The levels of sorbitol, mannitol, xylitol, and xylose in several Finnish wild berries were determined gas chromatographically. The highest amount of xylitol occurred in raspberries (Rubus idueus) (approx 400 μg per 1.0g of fresh weight). In other fruits the concentrations ranged from 7.5–280 pg per 1.0g of fresh weight. Sorbitol and mannitol occurred most abundantly in Iowan berries (Sorbus aucuparia) (up to 5.3 and 0.38 mg per 1.0g of fresh weight, respectively). The highest amount of xylose was detected in ripe cranberries (Vuccinum oxycoccus) (320 pg per 1.0g of fresh weight). There was no consistent correlation between ripeness and the levels of sugar alcohols, except for sorbitol, the levels of which increased during the ripening of rowan berries.
CALORIC VALUE OF FIBER‐CONTAINING CEREAL FRACTIONS AND BREAKFAST CEREAL'S
Authors: HART H. B. LOCK , LEE H. S. , O'MAHONY S. P. , HENSLEY G. W. , HOULIHAN E. J.
Published: December 2006

By means of a rat growth method it was estimated that the caloric values of fiber‐containing materials were, in kcal/g: barley hulls, 1.2; corn bran, 1.4; rice bran, 2.4; wheat bran, 2.5; All Bran, 2.7; Corn Bran, 3.4; 40% Bran Flakes, 3.5; and oat bran, 3.8. These caloric values were generally inversely related to the dietary fiber contents of the test materials. It was concluded that caloric values are overestimated when crude fiber contents are used in calculating the available carbohydrate contents of fiber‐containing substances and that dietary fiber values should be used instead.
CHANGES IN ANTINUTRITIONAL FACTORS DURING GERMINATION IN Phaseolus mungoreous, A CROSS BETWEEN Phaseolus mungo (M1–1) AND Phaseolus aureus (T1)
Authors: GUPTA KAUSHALYA , WAGLE D. S.
Published: December 2006

Trypsin inhibitor activity (TIU/seed) reduced from an initial level of 111.6 to 63.3 during sprouting in Phaseolus mungo (M1–1) and from 101.6 to 51.6 in Phaseolus mungoreous while in the case of Phaseolus aureus (T1) it decreased from 105.0 to 60.0 over a period of 9 hr of germination. TI activity increased from 90.8 to 291.6 in P. mungo up to 72 hr followed by reduction to 53.3 after 9 days of germination. A similar trend is seen in P. mungoreous and P. aureus. Trypsin inhibitor was destroyed differently by heat in the three pulses germinated for 24 and 36 hr, the maximum loss being about 80%. During the 4 days of germination, soluble sugars varied from 9.00 to 0.39% in these pulses; reducing and nonreducing sugars, however, varied from 2.40 to 0.13 and 7.16 to 0.32%, respectively. While sucrose content rose from 0.55 to 1.66% in the P. mungoreous, 1.06 to 1.38 per cent in P. mungo, and 0.83 to 1.66% in P. aureus during 96 hr of germination, raffinose and stachyose were reduced from 1.02 to 0.10 and 1.10 to 0.08% in the P. mungoreous; 0.87 to 0.06 and 1.16 to 0.08% in P. mungo; 0.72 to 0.05% and 1.16 to 0.07% in P. aureus, respectively. Storage in deep freeze for 1 yr does not affect the T1 activity as well as total sugars, reducing, and nonreducing sugars.
OCCURRENCE AND FORMATION OF DAMASCENONE, TRANS‐2,6,6‐TRIMETHYL‐l‐CROTONYL‐CYCLOHEXA‐1,3‐DIENE, IN ALCOHOLIC BEVERAGES
Authors: MASUDA MASAHIRO , NISHIMURA KI‐I‐CHI
Published: December 2006

The aroma compound, damascenone, was found in many alcoholic beverages such as whiskey, brandy, rum, wine, and beer, and was considered to be significant to flavor. Damascenone in whiskey was formed from its precursor that came from barley during distillation. Beer contained none or very little, but it was formed by heating. In brandy production damascenone was present in grape and wine together with its precursor, and the precursor changed to it during distillation. It was also found in cane molasses.
DETERMINATION OF STAPHYLOCOCCAL ENTEROTOXINS A AND B IN VARIOUS FOOD EXTRACTS, USING STAPHYLOCOCCAL CELLS CONTAINING PROTEIN A
Authors: ARESON P. D. W. , CHARM S. E. , WONG B. L.
Published: December 2006

A radioimmunoassay for Staphylococcus enterotoxin using Staphylococcus aureus cells containing protein A has already been developed. This technique has been employed in our laboratory to detect staphylococcal enterotoxins A and B in six different food materials. Food constituents that interfere with solid state radioimmunoassays do not affect this free solution method to the same extent. The protein A procedure may be used to generate a single representative standard curve, from which toxin levels in other foods may be quantitated. The sensitivity of this assay is 0.1 ng/ml for enterotoxin A and 0.5 ng/ml for enterotoxin B.
INHIBITION OF Staphylococcus BY ILACTIC ACID BACTERIA IN COUNTRY‐STYLE HAMS
Authors: BARTHOLOMEW D. T. , BLUMER T. N.
Published: December 2006

Lactic acid bacteria were tested for inhibition of staphylococci prevalent in country‐style ham. Tests were conducted in broth and agar media and in a model meat system. Lactobacillus plantarum and Pediococcus cerevisiae were selected as antagonists against a strain of Staphylococcus epidermidis isolated from country‐style ham. Culture introduction into muscle tissue was more effective by syringe injection than surface or puncture application. The model meat system was applied by using 27 hams in a 3 × 3 × 3 cubed factorial design experiment. The three factors were as follows: Sucrose at 20, 40, 60% of curing mixtures; salt equalization time at 0, 1, or 2 wk; and inoculation with either L. plantarum at 2.2 × 108, P. cerevisiae at 1.6 × 108, or S. epidermidis at 3.4 × 105 cells/g of ham. Seventeen hams had at least some putrefactive spoilage due to Clostridium sporogenes or Proteus vulgaris. Spoilage was greatest at 0 time in equalization and for lowest sucrose levels. Ham pH was successfully monitored during processing by placing a pH probe in desired muscle areas, but this appeared to contribute to spoilage. L. plantarum inhibited S. epidermidis when the 60% sucrose treatment was used and acid production appeared necessary for staphylococcal inhibition to occur.
FACTORS AFFECTING ADHESION OF COATING TO POULTRY SKIN. EFFECT OF AGE, METHOD OF CHILLING, AND SCALD TEMPERATURE ON POULTRY SKIN ULTRASTRUCTURE
Authors: SUDERMAN D. R. , CUNNINGHAM F. E.
Published: December 2006

The scanning electron microscope was used to study the effect of age, method of chilling, and scald temperature on poultry skin ultra‐structure. This knowledge was deemed important in understanding how the condition of poultry skin affects the adhesion of batters and breadings. Evidence obtained from scanning electron micrographs indicated that adhesion of batters and breadings to poultry skin could be affected by the ultrastructure of poultry skin. It is theorized that improved adhesion would result if batters and breadings were applied to poultry skin without the cuticle. Increased scald temperatures, which remove the cuticle, should improve batter and breading adhesion. Age (3, 5, 7, or 9 wk), ice‐slush chilling, and nonchilling of broiler carcasses did not cause visible changes in broiler skin ultrastructure and therefore should not affect batter and breading adhesion.
VARIATION OF SUGARS AND ACIDS DURING RIPENING OF PEARS AND IN THE PRODUCTION AND STORAGE OF PEAR CONCENTRATE
Authors: AKHAVAN I. , WROLSTAD R. E.
Published: December 2006

Major sugars (fructose, sorbitol, glucose, and sucrose) and acids (malic, citric, phosphoric, and quinic) of pears were isolated by ion exchange and quantitated by gas chromatography (Cc) of their trimethylsilyl derivatives (TMS) during ripening and in the production and storage of pear concentrate. Ripening pears attained maximum sugar content (13.5%) and acidity (6 meq) at a flesh firmness of 6 lb. Apart from a small loss of sucrose at depectinization and concentration stages little change occurred during pear concentrate production. Accelerated storage (16 wk, 36°C) of the concentrate resulted in brown color development and 6% sugar loss. Sucrose hydrolysis and Maillard browning of reducing sugar account for this sugar loss.
MOISTURE EQUILIBRATION AND MEASUREMENT IN DRY PINTO BEANS (Phaseolus vulgaris)
Authors: McCURDY ALAN R. , LEUNG HENRY K. , SWANSON BARRY G.
Published: December 2006

Investigations of post‐harvest spoilage of dry beans have been inconclusive about the moisture level at which loss of quality will occur. This study evaluated and compared different moisture equilibration and moisture determination methods used with dry beans in previous investigations. Our results indicated that significant variation among individual dry beans existed for all methods of moisture equilibration especially with direct addition of water. No significant differences were found among methods of moisture analysis. Storage of pinto beans with a moisture content of 14.1% (aw= 0.755) or less is recommended for microbial stability. Because of bean to bean variation, a mean and coefficient of variation for moisture content of a representative sample of beans described the condition of the beans better than a mean alone.
DETECTION AND INCIDENCE OF Geotrichum candidum IN FROZEN BLANCHED VEGETABLES
Authors: SPLITTSTOESSER D. F. , BOWERS J. , KERSCHNER L. , WILKISON M.
Published: December 2006

Trials in which frozen vegetables had been inoculated with known concentrations of Geotrichum filaments showed that two steeping and washing procedures permitted recoveries of over 70%. Application of one method to frozen blanched vegetables processed in 24 factories revealed 16% of the packages to contain Georrichum with an average count of 170 filaments per 500g in the Geotrichum‐positive samples. There was little correlation between aerobic plate counts and the incidence of the mold. In‐plant studies revealed that most of the Geotrichum filaments on pre‐blanch samples of green beans were removed by blanching and hydro‐cooling.
EMULSIFYING PROPERTIES OF SOY PROTEIN: CHARACTERISTICS OF 7s AND IIS PROTEINS
Authors: AOKI H. , TANEYAMA O. , INAMI M.
Published: December 2006

The emulsifying properties of the 7s protein rich fraction (7s PRF) and the 1 IS protein rich fraction (11s PRF) were investigated using refined soybean oil. The emulsifying capacity and emulsion stability of the 7s PRF generally showed higher values than those of the 11s PRF in the pH range 2–10. The same phenomenon was observed with the 7s PRF and 11s PRF partially hydrolyzed by dilute HCl. The emulsifying properties of the acid‐precipitated protein (APP) and the 7s PRF showed the lowest value at around pH 4.5, and were closely related to the behavior of protein solubility. The emulsion stability of the 11s PRF, however, showed its lowest value at around pH 7 and did not necessarily correlate with its solubility. The breaking stress of the emulsions introduced from both the 7s PRF and the 1 1s PRF increased in accordance with oil phase volume. While the breaking stress of the 7s PRF‐introduced emulsions were little affected by heat treatment of the protein solution, considerable effect was observed with the 1 1s PRF‐introduced emulsions. The breaking stress of the 1 1s PRF‐introduced emulsions increased markedly as the protein concentration increased. The heat treatment of the protein solution at 95° C for 5 min prior to emulsification increased the breaking stress to two to four times higher than that of emulsions without the heat treatment.
CHARACTERIZATION OF A MORPHOLOGICAL MUTANT OF Saccharomyces cerevisiae FOR SINGLE‐CELL PROTEIN PRODUCTION
Authors: MIYASAKA YUICHIRO , SINSKEY ANTHONY J. , DEANGELO JOSEPH , RHA CHOKYUN
Published: December 2006

A new morphological mutant, Saccharomyces cerevisiae JD7, was isolated. This mutant had a mycelial‐like form on a complex medium and a yeast‐like form on a nutritionally simple medium or on a complex medium with 20% sorbitol. JD7 appeared to be a cell division cycle mutant blocked after nuclear migration and before nuclear division. No significant differences in RNA or protein contents were observed between JD7 and control strain A364A. JD7 cells settled much faster than control cells, and the viscosity vs cell concentration relationships were dependent upon the morphological conditions of the yeast. Yield stress of strain JD7 was barely observable, and the flow behavior index of the strain was similar to that of the control strain in its yeast‐like form. The flow behavior index of the mycelial‐like form was lower than that of the yeast‐like state.
EFFECT OF AMMONIATION ON THE PHYSICOCHEMICAL PROPERTIES OF PEANUT AND COTTONSEED MEALS
Authors: CONKERTON E. J. , CHAPITAL D. C. , LEE L. S. , ORY R. L.
Published: December 2006

Peanut and cottonseed meals prepared from seed inoculated with A. parasiticus were treated in a laboratory ammoniator under three sets of heat and pressure. Detoxification of the meal was similar for all treatments. Nitrogen solubility, methionine, lysine, available lysine, sugars, immunochemical and gel‐electrophoretic protein patterns were measured on all samples. Differences between the unammoniated meals and those treated under the mildest conditions of heat and pressure were negligible. Meals ammoniated under the harsher conditions showed reductions in methionine, lysine, and available lysine contents and in free sugars as well as changes in nitrogen solubility and gel‐electrophoretic patterns.
HEAT‐INDUCED GELLING IN SOLUTIONS OF OVALBUMIN
Authors: EGELANDSDAL BJØRG
Published: December 2006

The heat‐induced gelling of ovalbumin solutions (8.2%) has been studied as a function of pH and ionic strength. At low ionic strengths, plots of gel rigidity against pH passed through a maximum on each side of the isoelectric point (PI). The maximum on the acid side had a higher absolute value and occurred at a higher net charge on the protein than the one on the alkaline side. Increasing the ionic strength shifted the two maxima away from the PI. The results suggest that ovalbumin gelling is governed primarily by electrostatic forces.
EFFECT OF STORAGE CONDITIONS ON THE RESISTANCE OF Bacillus subtilis VAR. Niger SPORES TO HYDROGEN PEROXIDE
Authors: WALLEN STANLEY E. , WALKER HOMER W.
Published: December 2006

The effects of storage time (0, 15, 35, and 56 days), storage temperature (−29°C and 5°C), and storage solution (distilled water, Butterfield's buffer and 0.85% saline) on the resistance of Bacillus subtilis var. niger spores to 5% hydrogen peroxide heated at 50°C were evaluated. None of the storage conditions had a significant effect on the resistance of spores exposed to hydrogen peroxide for 5 min or less. When 8 min of exposure to H2O2 was used, storage temperature and storage solution had significant effects on spore resistance. Storage time had a significant quadratic effect on resistance; spores stored at –29°C were more resistant than spores stored at 4°C; and spores stored in 0.85% sodium chloride were more resistant than spores stored in distilled water and Butterfield's buffer. There was a significant storage temperature by storage solution interaction after a 10‐min exposure. Variability in spore resistance during storage was less for spores stored at 4°C than for spores stored at −29°C.
ESTIMATING COOKING TIMES AND MEAT YIELDS FROM ROASTED TURKEYS
Authors: BERRY J. G. , STADELMAN W. J. , PRATT D. E. , SWEAT V. E.
Published: December 2006

A total of 160 turkeys equally divided among weights ranging from 3.5‐11.0 kg were cooked with or without stuffing in covered Pans or under aluminum foil caps. End‐point temperatures were determined in the breast, thigh, body cavity, and just under the skin. Cooking in a 163°C oven was continued until thigh temperature was 82°C. Meat, bone, and skin weights were determined on cooked birds. Either thigh or the breast can be used to determine end‐point temperatures. In terms of servings of white meat, no particular advantage was found for any of the sizes studied. Recommended cooking times (min/kilo) for turkeys are:
QUALITY AND SENSORY CHARACTERISTICS OF MECHANICALLY DEBONED SPENT LAYER MEAT CHILLED WITH LIQUID NITROGEN AND CARBON DIOXIDF “SNOW”
Authors: MacNElL J. H. , MAST M. G.
Published: December 2006

Mechanically deboned spent layer meat (MDSLM) was chilled with liquid nitrogen (LN), or CO2 snow and frozen in an air blast freezer. Samples of this material were held at either 2°C for 8 days of storage or −18°C for up to 6 months of frozen storage. CO2‐treated samples held for 8 days at 2°C had higher TBA values and higher expansion values than LN2‐treated samples. No differences in TBA value or can pressure were noted for samples stored at −18°C. LN2 and CO2‐treated samples were less pink than control samples after 6 months storage at −18°C. Chilling with LN, and CO2 and holding at 2°C resulted in increased shelf life as evaluated by a sensory panel; the opposite effect was noted for storage at −18°C. Samples stored at 2°C showed comparable numbers of microorganisms but resulted in different sensory properties.
USE OF SODIUM CHLORIDE SOLUTION AND CARBON DIOXIDE FOR EXTENDING SHELF‐LIFE OF FISH FILLETS
Authors: MITSUDA HISATERU , NAKAJIMA KENJI , MIZUNO HIROSHI , KAWAI FUMIO
Published: December 2006

The effects of various compounds and gases on the fillets of Seriola aurevittatu during storage at 3°C for a specified period under a closed system in a nylon‐polyethylene flexible bag were studied. Texture and color measurements, and sensory observations indicated that a preservation procedure consisting of dipping fish muscle discs (diam 2.5 cm, thickness 0.8 cm) in a 5% sodium chloride solution for 1 min then storing them in a sealed bag in which the air had been replaced by carbon dioxide greatly extends the shelf‐life of fish fillets.
TORTILLA‐MAKING CHARACTERISTICS OF MICRONIZED SORGHUM AND CORN FLOURS
Authors: JOHNSON B. A. , ROONEY L. W. , KHAN M. N.
Published: December 2006

Micronizing is a dry heat process using gas fired infra‐red burners to heat. grain almost to the point of eversion followed by rolling through corrugated steel rollers. Various levels of micronized pearled sorghum (MPS) were substituted for commercial corn tortilla flour. 20% of MPS produced tortillas with acceptable color, flavor, and texture. Pliability of the dough was enhanced due to greater water absorption of MPS. Micronized corn tortillas, texture and rollability compared well to tortillas from a commercial corn tortilla flour and from white corn. Alkali added to the micronized corn increased yellowness, pH, and flavor with a simultaneous darkening. In a 5‐day storage study, commercial corn flour tortillas deteriorated in quality rapidly. Storage at 37° C kept the micronized corn and traditional tortillas more flexible than storage at room temperature.
KALE GREENS QUALITY, VITAMIN RETENTION AND NITRATE CONTENT AS AFFECTED BY PREPARATION, PROCESSING, AND STORAGE
Authors: SISTRUNK W. A.
Published: December 2006

The influence of blanching method, detergent, wash water volumes, hydrocooling and storage of the canned product on quality and retention of nutrients and nitrates in kale greens was evaluated. The greens blanched in steam retained more ascorbic acid, riboflavin and nitrates, and darker liquor in the canned product. Dipping the raw product in detergent before washing resulted in lower nitrates and higher riboflavin. Low volume sprays resulted in less physical breakage and better retention of carotene, nitrates, color, and texture. Hydrocooling after blanching leached out more ascorbic acid, riboflavin, nitrates, and color. The changes in quality and nutrients during processing and storage were affected by processing variables and significant interactions between variables.
EFFECT OF CULTIVAR, SIZE, STORAGE, AND COOKING METHOD ON CARBOHYDRATES AND SOME NUTRIENTS OF SWEET POTATOES
Authors: REDDY N. N. , SISTRUNK W. A.
Published: December 2006

A study was conducted to determine the effects of cultivar, root size, cooking method and storage on carbohydrates and quality attributes of sweet potatoes. Roots were analyzed after curing and after 7 months storage for sugars, starch, pectins, hemicellulose, cellulose, ascorbic acid, and carotenoids. Sensory evaluations were also conducted. ‘Centennial’ and ‘Jasper’ contained the highest percentages of total sugars, starch, water‐soluble pectin, hemicellulose and carotenoids, while ‘Georgia Jet’ was lowest in all carbohydrates except reducing sugars and water‐soluble pectin. Baked and microwave cooked roots were highest in most of the carbohydrates; however, canned roots were higher in starch because of the rapid inactivation of amylase during cooking. Boiled roots were lower in carotenoids while canned roots were lowest in ascorbic acid. There was a decrease in reducing sugars, starch, pectins, hemicellulose, and cellulose during 7 months storage. Sensory ratings for color intensity and attractiveness corresponded to carotenoid content, CDM ‘L’ value, and hue angle (orangeness). Roots of different cultivars, size and storage period responded differently to cooking methods, thus producing significant interactions. Baking produced the highest quality cooked product as compared to other cooking methods.
A METHOD FOR ESTIMATING THERMAL DIFFUSIVITY OF HEAT CONDUCTION FOOD IN A CYLINDRICAL CAN
Authors: UNO JUN‐ICHI , HAYAKAWA KAN‐ICHI
Published: December 2006

A series of theoretical formulae were derived to simulate heat conduction in a finite cylinder whose surface heat transfer conductances on top, bottom, and side surfaces were neither infinite nor identical to each other. These formulae were utilized to determine thermal diffusivity of heat conduction food tilled in a cylindrical can and surface conductances on its surfaces. Error analysis shows 1 mm deviations in locations, where the temperatures are monitored, as well as similar deviations in the height and radius of a cylinder given significant variations in the thermophysical property values. It is also shown that these variations may be significantly reduced if one uses a cylinder whose height and radius are 100 mm or greater. Commercially processed apple sauce and 8% bentonite suspension were filled info cylindrical cans of two different sizes. These cans were then subjected to heat treatments in a still retort. Temperature data collected during these treatments were then utilized to estimate the thermophysical properties of sample materials. There was fair agreement between those estimated and respective literature values.
HIGH VACUUM FLAME STERILIZATION: PROCESS CONCEPT AND ENERGY USE ANALYSIS
Authors: CARROAD PAUL A. , LEONARD SHERMAN J. , HEIL JULIANA R. , WOLCOTT TERESA K. , MERSON R. LARRY
Published: December 2006

A flame sterilization procedure which has the advantages of high vacuum, high temperature, and short time processing for commercially sterilizing canned foods is described. By virtually eliminating the covering liquid needed in commercial packs, the high vacuum flame sterilization process yields a high quality product without diluting natural flavor attributes, without needing to add sugars or salts. Examining the energy efficiency of the process, on a pilot scale, high vacuum flame sterilization is seen to be 30% less consumptive of thermal energy on an energy per mass of fruit processed basis than conventional retorting.
DYNAMICS OF ENHANCED PROTEIN ULTRAFILTRATION USING AN IMMOBILIZED PROTEASE
Authors: WANG SHAW S. , DAVIDSON BURTON , GILLESPIE CARRIE , HARRIS L.R. , LENT DANIEL S.
Published: December 2006

An industrial grade protease was immobilized on a prototype, non‐cellulosic tubular ultrafiltration membrane using a purely physical technique based on vacuum adsorption and pH adjustment. A supermarket grade of nonfat dry milk was used to prepare a 0.001 g/ml feed solution which was pumped steadily through the tubular membrane module at 114 L/min. The temperature of the retentate stream in the module was maintained at 50®C and 276 kPag (40 psig) respectively. The prototype system was operated continuously for 240 hr under total recycle conditions and the control (i.e., system without the enzyme) was similarly operated for 50 hr. The degree of flux enhancement of the prototype system relative to the control was impressive. It was estimated that over a period of 240 hr, 93% more permeate was collected for the prototype than for the control. A gradient, lumped parameter mass balance model was formulated for the dynamics of the protein gel layer. The model was simulated on a digital computer, and the various mass transfer and enzyme kinetic parameters were estimated using a Marquardt, nonlinear least squares routine. The resulting curve‐fit was satisfactory, considering the complexities of the process and the simplifying assumptions used in the model development.
EFFECT OF HOME PROCESSING ON THE PROTEIN QUALITY OF SELECTED LEGUMES
Authors: GEERVANI P. , THEOPHILUS F.
Published: December 2006

Redgram (Cajanus cajun) Var. Hyderabad 3A, Blackgram (P. mungo) Var. T9, Greengram (P. aureus) Var. Ps 16 and Bengalgram (Cicev arietinum) Var. BEG 482 were processed in the usual home processing methods. The protein quality of the processed legumes was assessed on the basis of PER, nitrogen absorption, retention, and utilization percent. FDNB available lysine of the samples was determined by chemical method. By deducting the fecal excretion of methionine and cystine from intake, availability of these amino acids was determined. Processing improved the protein quality of the legumes significantly (P < 0.05). Moist heat methods of processing improved the protein quality to a greater extent than dry heat methods. Fermentation and germination had no advantage over moist heat methods in improving the biological quality of protein. The available lysine of roasted legumes was less than boiled and pressure cooked legumes. However the available methionine and cystine of roasted legumes was not lower than the boiled and pressure cooked legumes. No correlation was observed between PER and percent of nitrogen absorbed and retained, but the correlation between PER and total nitrogen retained was highly significant (P < 0.05).
ENERGY ACCOUNTING IN CANNING TOMATO PRODUCTS
Authors: SINGH R. PAUL , CARROAD P. A. , CHHINNAN M. S. , ROSE W. W. , JACOB N. L.
Published: December 2006

An energy accounting method was used to determine energy consumption in various unit operations in canning tomato juice, whole‐peeled tomatoes, and tomato paste. Data on steam and electric consumption were obtained from a canning plant with the use of steam flow meters and electric transducers. Unit operations associated with the following equipment were investigated: crushers, hot‐break heaters, pulpers, finishers, lyebath peelers, evaporators and retorts. The average thermal and electrical energy intensities of canning to mato products were 538 Btu and 0.0126 kWh per pound of tomatoes received, respectively. Energy intensive operations were identified as those associated with hot‐break heaters, lyebath peelers, evaporators, and retorts.
HIGH‐TEMPERATURE (NTERRUPTED COOKING OF BEEF ROASTS
Authors: BERNEKING JAMES M. , BALDWIN RUTH E.
Published: December 2006

Sensory scores for flavor of top round beef roasts were higher for roasts cooked by a high‐temperature interrupted method than for control samples. For rolled rib roasts, flavor and tenderness of samples cooked by the test method in the electric oven and control samples were similar but control samples were juicier than test samples. Cooking losses; shear values, and thiamin and riboflavin content and retention did not differ between control samples and those cooked by the high‐temperature interrupted procedure.
POTATO FLAVOR GENERATION‐AN APPROACH To THE FLAVOR IMPROVEMENT OF DEHYDRATED POTATO PRODUCTS
Authors: FAN T. Y. , YUEH M. H.
Published: December 2006

Heating of aqueous potato extract resulted in a sharp and unpleasant flavor. However, the flavor of potato extract was vastly improved when it was heated with methionine, ribose, and sodium pyrophosphate. Several other amino acids, sugars, and phosphates were also effective in the generation of potato flavor. The potato flavor generation system was demonstrated to improve the flavor of the instant mashed potato product.
EFFECT OF COLD WATER INJECTION DURING HIGH PRESSURE STEAM PEELING OF SWEET POTATOES
Authors: SMITH D. A. , HARRIS H. , RYMAL K. S.
Published: December 2006

A commercial high pressure steam peeler was adapted to accept direct injection of cold water in order to study the effect of rapid cooling under partial vacuum on effectiveness of the peel and on product loss in the peeling of cured sweet potatoes. Tests were: (1) high pressure steam peeling with flash in‐chamber cooling by cold water injection; (2) high pressure steam peeling with postdump cooling by spray washing; (3) lye peeling. Cold water injection facilitated trimming and handling and improved appearance. The peeled and trimmed yield of U.S. No. 1 Red Jewel sweet potatoes was 81.1% for steam‐peeled roots with flash cooling, 80.3% for lye‐peeled sweet potatoes, and 73.7% for steam‐peeled roots with wash water cooling.
An evaluation of a workshop for teachers of nursing by comparing the members’ expectations with their opinions of the outcome
Authors: Sheahan John
Published: December 2006

Fifty‐seven teachers of nursing, who comprised 42 women and 15 men and who also comprised 12 senior tutors, 16 nurse tutors and 29 clinical teachers, participated in a study to evaluate a workshop which they attended.

The method of inquiry used was that of a survey by questionnaire. Two questionnaires were used, one being set at the beginning of the workshop and the other at the end of the proceedings. The learning objectives for the workshop were used as the questionnaire items and comprised 20 in all. When the before and after scores relating to the questionnaire items were compared through the use of t tests significant differences were found on 12 out of the 20 objectives. In the course of the paper the differences found are identified and discussed. Some of the limitations of the method of inquiry used are discussed and finally some conclusions are reached.
Abuse and neglect of the frail elderly at home: an exploration of theoretical relationships
Authors: Phillips Linda Ree
Published: December 2006

Using an ex post facto, correlational descriptive design, a purposive sample of 74 elderly individuals who were identified as either having a ‘good relationship’ or an ‘abusive/neglectful relationship’ with their related caregivers were interviewed in their own homes. The purpose of the study was to test two hypotheses which predicted the nature of differences between the two groups and four which predicted the magnitude and direction of theoretically deduced causal relationships. The data showed that demographic characteristics and certain theoretical variables such as anger, hostility and stress were remarkably similar between groups. The significant differences (P<0.05) between the two groups included lower expectations among the abused subjects for their caregivers, lower perceptions among the abused subjects of their caregiver's actual behaviour, differences between the social networks of the two groups and more depression in the ‘abuse’ group. Using multiple regression analysis, a total of four causal models’ were tested using anger, depression, anxiety, and abuse as terminal dependent variables. The amount of explained variance ranged from 22% for anxiety to 58% for abuse. An empirical model was generated from data available in which 2 variables, perceptions of the caregiver and family members in the house available to help, explained 54% of the variance in abuse.
Professional communications in cancer care: a Delphi survey of hospital nurses
Authors: Hitch P. J. , Murgatroyd J. D.
Published: December 2006

Although good communications are generally agreed to be an essential component of effective nursing care of cancer patients, little research has been done on nurses’ perception of communication problems, and less on their suggestions for resolving them. A Delphi‐type survey among nurses in the North of England revealed that the main areas of comment were: dealing with patients’ questions and fears; the communication implications of pain control; and relationships with other professional groups both inside and outside the hospitals. Numerous suggestions were made for improving communications.
Male physicians and female health and sexuality in 19th century English and American society
Authors: Wattley Lesley A.
Published: December 2006

Health care and the potential for health occur in a cultural context. Culture varies with time and place. This paper consists of a description of some 19th century medical opinions about female health and sexuality which present day writers have interpreted as being pertinent at the time, to the general medical attitude towards female health in English and American society. It is also possible to discover non‐medical implications associated with the opinions. These could be described as cultural implications. They relate in this case to:‐ the acquiescence of both sexes in the reinforcement of repressive values; the suggestion of punishment of women by physicians for failure in their feminine roles; and the responsibility of females for the degeneration of society.
Patient‐centred nursing care in a multi‐racial society: the relevance of ethnographic perspectives in nursing curricula
Authors: Burrows Alison
Published: December 2006

The aim of the paper is to demonstrate the importance of including cultural dimensions as a fundamental component of nursing curricula and to provide some indications as to how this may be achieved. The concept of ‘institutionalized racism’ is examined, with reference to the absence of the cultural dimension in nursing education, and it is suggested that nurses, as members of a ‘caring profession', should be in the forefront in promoting mutual cultural understanding. The argument for promoting cultural awareness is developed in the context of individualized nursing care and the nursing process.

The needs of ethnic minority learners are considered along with their potential role, and that of tutors, in breaking down barriers to the acceptance of cultural diversity. Some possible reasons for the failure to include ethnographic perspectives in nurse education programmes are postulated, and finally suggestions as to how this curriculum deficit may be rectified are made. The paper concludes that British nurse educators should ensure that the needs fo learners and patients are better provided for in the future by directing more attention to ethnographic perspectives relating to learning and the provision of nursing care.
Goal‐setting in terminal care: a method of recording treatment aims and priorities
Authors: Lunt Barry , Jenkins Judith
Published: December 2006

Although hospices are often said to provide a higher standard of care to terminally ill patients than conventional health care facilities, little empirical investigation has been conducted to test such statements. One aspect of the care process for which hospices are often praised is the attention paid to social and emotional problems concerning the patient, as well as more directly clinical matters. Often these goals are not explicitly stated. This paper investigates a method for systematically documenting the goals set by a multidisciplinary group of staff for the patients under their care. The study was conducted in a National Health Service (NHS) terminal cancer care unit, the staff of which were interested in setting clear, explicit objectives for their patients.
The serious import of humour in health visiting
Authors: Warner Una
Published: December 2006

Using a typical example this paper illustrates how health visitors use humour in child health clinics to introduce subjects on which health visitor and client may have different views.
A conceptual framework for home nursing
Authors: Coombs E. M.
Published: December 2006

Home nursing is typically dismissed as a series of tasks, limited in range and basic in nature. The present article describes research which repudiates this view while presenting a conceptual framework of home nursing which captures the dynamics and impact of this form of nursing upon the patient. Through using the approach of ‘grounded theory’ (Glaser & Strauss 1967) the present stereotype was found to be deficient. Home nursing was observed to be far more complex and challenging than generally acknowledged. Whilst the development of a conceptual framework was the primary aim of the research, the author has compared the home nursing studied in Australia to the observations of Kratz (1976,1978) upon district nursing in England. It was found that the home nurse plays a central role in the patient's response to chronic illness. Lawrence & Lawrence (1979) have described how nursing intervention can produce, through adaption to the stress of long‐term illness, a higher form of human functioning than that existing before the onset of the disorder. Surprisingly, this process has never been examined in relation to home nursing which, more than ever, is caring for increasing numbers of patients experiencing chronic illness and disability. The present study found that different variables and parameters which exist in home nursing but not in acute facilities affect the nursing intervention. If a body of nursing knowledge is to be developed and maintained from which nursing education can be co‐ordinated, understanding of different nursing situations and the variables active in each is essential. It is hoped that this inductive study will be expanded by future research which will examine the concepts identified, and establish links between them so that a theory of home nursing can be developed.
Surfacing nursing process: a method for generating nursing theory from practice
Authors: Chenitz W. Carole , Swanson Janice M.
Published: December 2006

The process dimension in nursing is far more complex than currently recognized. Lack of knowledge about process in nursing has consequences for professional development and nursing theory. A method for generating theory from systematic observation, description, identification and analysis of nursing practice is presented.
Aspects of the nurse tutor‐student nurse relationship
Authors: Stephenson Patricia M.
Published: December 2006

This paper is focused on selected items from an exploratory study of nurse tutor‐student nurse role‐relationships. Aspects of the teacher‐student and counsellor‐client dimensions of the relationship are reported. The research was conducted from a sociological perspective using role theory as the organizing theoretical framework. An ‘ideal type’ tutor‐student relationship was proposed from the findings. There was concensus between tutors and students that tutors acted in a caring way towards students but many constraints were identified which inhibited students with problems from seeking help from tutors and prevented tutors from offering all the help which they wished to give to students.
Challenging graduate nursing students to think for the future
Authors: Foxall Martha J. , Morgan Norma , Brage Diane
Published: December 2006

Integrating concepts from nursing, administration, and education into a core graduate nursing course at the University of Nebraska College of Nursing, USA, is described. Specific issues facing nursing are considered. These and other elements of the students personal, as well as practical political, economic, and social forces are examined. The widespread applicability of concepts such as management, decision‐making, change, learning, conflict and evaluation to nursing administration and education is discussed. A specific example of how these concepts may be applied to a current nursing issue is presented.