bluuebunny/crossref_metadata_2025 huggingface dataset:
Gelation Properties of Lipid‐Reduced, and Calcium‐Reduced Whey Protein Concentrates
Authors: KARLESKIND D. , LAYE I. , MEI F.‐I. , MORR C.V.
Published: January 2007

Gels made from six experimental whey protein concentrate (WPC) processes using chemical pretreatment, ultrafiltration and microfiltration (MF) of Swiss cheese whey, and three commercial WPC, were compared for rheological, microstructural and sensory properties. Based on relations between shear stress (ST) and total sulfhydryl levels, we contirmed that disulfide bonding is important in gelation. Other components, i.e., lipids, lactose, calcium and sodium, interacting simultaneously, affected gel formation. Gel water holding capacity (WHC) was related to microstructure but not to ST. WHC was useful to characterize the 3‐dimensional gel structure formations. Light microscopy showed the strongest gel had a fine‐stranded, solvent‐retaining structure.
Foaming Properties of Lipid‐Reduced and Calcium‐Reduced Whey Protein Concentrates
Authors: KARLESKIND D. , LAYE I. , MEI F.‐I. , MORR C.V.
Published: January 2007

The ability of whey protein concentrates (WPC) to form highly expanded and stable foams is critical for food applications such as whipped toppings and meringue‐type products. The foaming properties were studied on six experimental and three commercial WPC, manufactured by membrane fractionation processes to contain reduced lipids and calcium. Lipid‐reduced WPC had excellent foaming properties. Experimental delipidized WPC MF 0.45 and commercial delipidized WPC E had higher (P < 0.05) foam expansion than egg white protein (EWP). However. WPC B made bv low‐pH UF and isoelectric orecinitation did not form a foam. Lipids and ash were the main factors affecting foaming properties.
Thermal Gelation Properties of Protein Fractions from Pork and Chicken Breast Muscles
Authors: LAN Y.H. , NOVAKOFSKI J. , McCUSKER R.H. , BREWER M.S. , CARR T.R. , McKEITH F.K.
Published: January 2007

Thermal gelation properties of myosin, actin, myofibrils (MF), sarcoplasmic protein (SP) and connective tissue (CTS) from pork semimem‐branosus and chicken breast (CB) were evaluated. Gels were prepared at pH 6.0, 2% NaCl and cooked to 70°C at 0.7°C/min. Pork myosin had a higher gel strength and a lower cooking loss than CB myosin at 7% protein. Actin from both species did not form a measurable gel. MF gels from pork and CB had the lowest cooking loss while CTS and SP had the highest cooking loss. Difference in gel strength between muscle and MF+SP+CTS at 7% protein was not consistent with that at 10% protein.
Mechanical Properties of Gellan Gels in Relation to Divalent Cations
Authors: TANG JUMING , TUNG MARVIN A. , ZENG YANYIN
Published: January 2007

Mechanical behavior of gels formed with gellan polymer crosslinked by calcium and magnesium ions was studied to determine the influence of divalent ion type and polymer concentration. Failure strength and deformation were measured in compression and related to concentrations of gellan and bound cations in gel matrices. Insufficient cations formed weak, extensible gels. Maximum gel strength was achieved at 0.5 divalent cations/repeat tetrasaccharide unit, assumed to be the condition for maximal numbers of complete junction zones. At optimum cation levels gels with Ca++ were about 1.2 times stronger than gels with Mg++ at the same polymer concentration. Excessive cations weakened the gels. Twice as much reduction in gel strength resulted from additional Ca++ as compared to the same additional amount of Mg++. Differences between strengths of the gels may be attributable to polymer configurations at junction zones in relation to cation size.
Modeling Simultaneous Shrinkage and Heat and Mass Transfer of a Thin, Nonporous Film During Drying
Authors: BOWSER T.J. , WILHELM L.R.
Published: January 2007

Thin films of food products have long been dried commercially but the thin film drying process is not well understood. Modeling of a drying system is essential for understanding and improving it. A theoretical model for predicting the drying rate of thin films of nonporous foods was proposed, developed and evaluated. The model simultaneously considered shrinkage and heat and mass transfer within thin films dried on a surface with given boundary conditions. A finite element formulation of the model was used to develop numerical solutions of two governing equations. Starch was selected as a representative material for drying tests. Experimentally determined drying curves of modified corn, potato and rice starch films were compared to model predictions. The technique was useful in explaining the complex relationships of temperature, moisture and thickness profiles of drying films.
Design of Rigid Modified Atmosphere Packages for Fresh Fruits and Vegetables
Authors: TALASILA P.C. , CHAU K.V. , BRECHT J.K.
Published: January 2007

A procedure was developed for designing rigid MA packages for fresh fruits and vegetables that takes into account the change in total pressure inside the package. The procedure was demonstrated by designing a package for kiwifruit using available data. Some practical considerations in designing MA packages such as time to reach steady‐state conditions, variation in respiration rate, film permeability, and changes in temperature were included. Small deviations in respiration rate and permeability could lead to large variations in steady‐state gas concentrations.
Heated Ascorbic/Citric Acid Solution as Browning Inhibitor for Pre‐Peeled Potatoes
Authors: SAPERS GERALD M. , MILLER ROBERT L.
Published: January 2007

Treatment of pre‐peeled potatoes with heated ascorbic acid (AA)/citric acid (CA) solution to extend shelf‐life was investigated. Potatoes were abrasion or high pressure steam peeled, heated for 5–20 min in 1% AA + 2% CA at 45–55°C cooled, and then dipped for 5 min in browning inhibitor (BI) solution containing 4% AA +1% CA +1% sodium acid pyrophosphate. Combined treatment inhibited potato discoloration for 14 days at 4°C compared to 3–6 days with BI treatment alone. Raw material and treatment conditions were selected to minimize graying and textural abnormalities encountered with some treatments. Treatment with heated AA/CA may be an alternative to use of sulfites to control browning in pre‐peeled potatoes.
Oil Uptake in Deep Fat Frying as Affected by Porosity
Authors: PINTHUS E.J. , WEINBERG PNINA , SAGUY I.S.
Published: January 2007

The porosity of a restructured potato product ranged from 0.089 to 0.168 after fluctuating subfreezing storage temperatures. A linear relation was found between oil uptake during frying and porosity prior to frying. Bulk and particle density, and porosity were monitored for up to 5 min during deep‐fat frying. Particle density increased gradually, bulk density decreased and porosity increased noticeably. After an initial short period, oil uptake correlated linearly with porosity of the fried product. A new term, “net porosity” which excluded the void volume occupied by oil was developed for describing the oil uptake mechanism.
Deep‐Fat Fried Potato Product Oil Uptake as Affected by Crust Physical Properties
Authors: PINTHUS E.J. , WEINBERG PNINA , SAGUY I. S.
Published: January 2007

Physical properties were determined on the crust region of a restructured potato product undergoing deep‐fat frying. Deformability modulus of the raw material, ranging from 37 to 127 kPa markedly affected moisture content and oil uptake of the restructured product, and its crust. It also affected crust thickness at frying time of 5 min. Lower deformability modulus promoted thicker crust ranging from 327 ± 17 to 650 ± 29 μm. Crust porosity decreased throughout frying, and was markedly affected by lower gel‐strengths. Crust yield strength was affected by trying time and deformability modulus of the raw material. Crust oil uptake stopped when crust yield strength reached a critical value of 210 to 240 kPa. Oil uptake in the crust ranged from ca. 35 to 38% after 1 min and 60 to 85% after 5 min frying.
Carotenoid Photostability in Raw Spinach and Carrots During Cold Storage
Authors: KOPAS‐LANE L.M. , WARTHESEN J.J.
Published: January 2007

A reverse‐phase gradient HPLC method was developed for separating xanthophylls, chlorophylls, carotenes and cisβ‐carotene isomers from raw spinach and carrots. The effect of dark and lighted cold storage on pigment stability was studied. Light promoted pigment losses in raw spinach. Degradative losses at 8 days ranged from 60% for violaxanthin to 22% for lutein. Dark, cold storage did not affect carotenoid levels except for all‐transβ‐carotene which showed an 18% loss at 8 days. In raw carrots, neither lighted nor dark cold storage affected major carotenoids. In spinach, the isomeric distribution of β‐carotene showed strong linear correlations between trans and cis forms.
Yield Stress and Relative Viscosity of Tomato Concentrates: Effect of Total Solids and Finisher Screen Size
Authors: YOO BYOUNGSEUNG , RAO M. A.
Published: January 2007

Yield stresses of tomato concentrates, prepared using two finisher screens (0.69 mm and 0.84 mm diam) were determined using the vane method, Casson model, and dynamic rheological data. Magnitudes of vane yield stress were higher than those using other methods. They increased with increase in total solids and were about the same in concentrates from both screen sizes. Magnitudes of Casson viscosities of concentrates and serum viscosities from 0.84 mm screen were slightly higher than those from 0.69 mm finisher screen.
Temperature Mapping in Carrot Using T1 Weighted Magnetic Resonance Imaging
Authors: HULBERT GREG J. , LITCHFIELD J. BRUCE , SCHMIDT SHELLY J.
Published: January 2007

A two dimensional Fourier transform spin echo imaging sequence was used to obtain MRI T1 weighted images from whole cooked carrots at temperatures between 18.6°C and 83.0°C. Sensitivity of temperature measurements from the images ranged from ±0.4°C to ±4.2°C, depending on the temperature of interest and the amount of signal averaging. Dynamic images were obtained with a 24 set acquisition time. Such temperature images could aid in evaluation of models used for aseptic processing simulation studies. Faster imaging techniques could enable on line temperature maps for flowing particulates in aseptic systems.
Softening Rates of Fermented Cucumber Tissue: Effects of pH, Calcium, and Temperature
Authors: McFEETERS R.F. , BALBUENA M. BRENES , FLEMING H.P.
Published: January 2007

First‐order softening rates for cucumber mesocarp tissue were determined as a function of pH (2.6–3.8), calcium (0–72 mM), and temperature (25–65°C). Fermented tissue, unlike blanched, nonfermented tissue, often showed two softening rates in first‐order plots. A five–variable, empirical equation was derived (R2= 0.913) which predicted softening rates as a tunction of pH, calcium concentration, and temperature. Comparison of softening rates in tissue fermented with and without 18 mM added calcium indicated the softening rate depended upon the concentration of calcium present during the period of measurement and not upon previous history of calcium exposure.
Calcium Treatment to Maintain Quality of Zucchini Squash Slices
Authors: IZUMI HIDEMI , WATADA ALLEY E.
Published: January 2007

Zucchini squash slices dipped in solutions of CaCl2 alone or with chlorine were stored at 0°C, 5°C, and 10°C. Slices developed water soaked areas (chilling injury) at 0°C and brown discoloration at 5°C and 10°C, which increased with storage. The amount and severity of chilling injury/browning/decay of water‐dipped controls were least at 5°C. Calcium treatments helped in reducing development of decay, rate of total microbial growth, ascorbic acid loss, and shear force decrease of slices stored at 0°C and 10°C but not at 5°C. Addition of chlorine to CaCl2 seemed to have some benefits at 0°C or 10°C.
Physicochemical and Sensory Properties of Dehydrated Bean Paste Products as Related to Bean Varieties
Authors: SU H.L. , CHANG K.C.
Published: January 2007

The objective was to compare physicochemical properties of bean paste products from six bean varieties to determine whether there were significant differences in the resulting product. Crude protein in the dried bean pastes ranged from 23% to 29% and ash 1.1% to 1.8%. Fiber ranged from 16% to 6.3% soluble. 10.6% to 22.7% insoluble. and 12.3% to 28.3% total dietary fiber. Nonstarch polysaccharide contents varied from 12% to 32%. Only 7.5% to 13.8% of total raflinose and stachyose were retained in the paste products. Trypsin inhibitor activity in the bean pastes was 1% to 2% of that detected in raw beans. Mung bean paste had lowest overall sensory quality. Navy and pinto bean pastes had good smoothness, aroma, and acceptance and could be used as substitutes for preparing traditional bean paste products.
Soy Protein Isolate Solubility and Surface Hydrophobicity as affected by Antioxidants
Authors: BOATRIGHT W.L. , HElTlARACHCHY N.S.
Published: January 2007

Addition of tert‐butylhydroquinone or a mixture of butylated hydroxyanisole and tert‐butylhydroquinone (200 ppm on a lipid basis) during SPI processing gave increased protein solibility over that of the control (55%. 56% and 34%. respectively). These increased solubilities correspond to 32% and 18% decrease in oxidation of free sulfhydryls and 20% and 12% reduction in protein oxidation, as determined by protein carbonyl content. Increased protein solubilities, due to added antioxidants, were accompanied by higher total protein surface hydrophobicity, as determined by the sodium dodecyl sulfate (SDS) binding method, and soluble protein hydrophobicity, as determined by the fluorescence probe 8‐anilino‐1‐naphthalene sulfonate (ANS).
Microwave Roasting Effects on Acyl Lipids in Soybeans (Glycine max. L.) at Different Moisture Contents
Authors: YOSHlDA HIROMI , MIENO AKI , TAKAGI SACHIKO , YAMAGUCHI MAKI , KAJIMOTO GORO
Published: January 2007

The effects of microwave roasting on acyl‐lipids of soybeans were studied iti relation to moisture. During microwave treatments, triacylglycerols were hydrolyzed randomly, due to differences of moisture contents, but remained > 72% of total lipids after 20 min roasting. Phospholipids containing amino group decreased substantially (P < 0.05) in low moisture soybeans. Formation of browning substances was inhibited by increasing moisture contents. Differences (P < 0.05) in fatty acid distributions occuired (with few exceptions) when soybeans were microwaved for 12 min or more. Microwave treatments for soybeans should depend on moisture contents.
Spray‐Dried Soy Protein Isolate Solubility, Gelling Characteristics, and Extractable Protein as Affected by Antioxidants
Authors: BOATRIGHT W.L. , HETTIARACHCHY N.S.
Published: January 2007

With the addition of antioxidants, spray‐dried soy protein isolates (SPI) exhibited increased solubilities by 8% over the control in 0.1M NaCl. Increased solubilities corresponded to a 15% and 8% reduction in protein oxidation as determined by protein carbonyl contents. The greatest differences in solubility between a spray‐dried SPI with antioxidant (66% protein solubility) and the control (54% protein solubility), as well as the minimum protein solubility, occurred in 0.2M NaCl. Following the initial solubilization step in SPI processing, amount of extracted proteins was increased by 4.5% over the control with addition of antioxidants. Gel fracturability, hardness and adhesiveness for heat set gels of 12% SPI processed with added antioxidants were increased by 26.3%, 23.5% and 24.6%, respectively.
Moisture Sorption Characteristics of Freeze Dried Blueberries
Authors: LIM LOONG TAK , TANG JlUMlNG , HE JIANSHAN
Published: January 2007

Moisture sorption isotherms of freeze dried lowbush blueberries at 4, 16, 25, 35, and 45°C were determined using indirect gravimetric method. Moisture sorption kinetics at these temperatures and 75% RH were also investigated. The isotherms followed a type III shape with a temperature inversion effect at 0.9 water activity. They were best described by the GAB equation. Net isosteric heat of moisture sorption in freeze dried blueberries, determined using the Clausius Clapeyron equation, varied from 5.5 to 0.25 kJ/mol as moisture content changed from 8 to 36% (dry basis). Moisture adsorption kinetics in freeze dried blueberries were well described by the first order kinetics equation. The rate constant followed the Arrhenius relationship with an activation energy of 38.6 kJ/mol.
Peroxidase and Polyphenoloxidase Activities in Papaya During Postharvest Ripening and After Freezing/Thawing
Authors: CANO M. PILAR , de ANCOS BEGON̄A , LOBO GLORIA
Published: January 2007

Changes in peroxidase (POD) and polyphenoloxidase (PPO) activities of papaya (Caricu papava), cv Sunrise, during ripening, freezing and short frozen storage were studied. Fruits were stored at 14°C and 85 90 % RH until maturity for processing was reached (about 21 days). Fruit were frozen cryogenically and frozen slices were stored at — 18°C. POD activity increased in pulp tissue up to the ripe stage, showing a maximum value after 7 days cold storage. Similarly, PPO activity showed an important increase (4 × initial value) on the same date. The quantity of extractable proteins was at a maximum after 15 days storage at 14°C. Freezing and frozen storage (‐18°C) produced an increase of POD activity while EPO activity was only slightly affected.
Grape Pomace as a Potential Food Fiber
Authors: VALIENTE C. , ARRIGONI E. , ESTEBAN R.M. , AMADO R.
Published: January 2007

Grape pomace, and insoluble and soluble dietary fiber (DF) fractions, obtained by enzymatic‐gravimetric methods, were analyzed for neutral sugars, uranic acids, Klason lignin and amino acids. DF constituted 80% of dry matter, IDF was the major fraction. The main neutral sugar constituent of IDF was glucose. The major part was cellulose and the remainder, along with xylose, was a xyloglucan, which also contained fucose. Uranic acids accounted for 64% of SDF and a high amount of arabinose, galactose and mannose were also included in that fraction. Proteins were not well solubilized by the assay enzymes. During the isolation of DF fractions a considerable solubilization of polyphenols was observed. These compounds were associated with Klason lignin in the starting material. Composition of DF fractions enables grape pomace to be considered a useful fiber‐rich food ingredient.
Partial Purification and Thermal Characterization of Pectinmethylesterase from Red Grapefruit Finisher Pulp
Authors: CAMERON RANDALL G. , GROHMANN KAREL
Published: January 2007

Four forms of pectinmethylesterase have been partially purified from red grapefruit finisher pulp by chromatography on Heparin‐Sepharose CL‐6B. Three forms bound to the heparin‐sepharose and could be eluted with a sodium chloride gradient. One form (RGPME3) exhibited high thermal stability retaining 66.7% relative activity after 2 min incubation in an 80°C water bath, and 45.2% of its relative activity after 60 set incubation in a 95°C water bath. RGPME3 had a Km of 0.106 mg * mL−1 citrus pectin and a pH optimum between 6 and 7. The most abundant form (RGPMEZ) had a Km of 0.079 mg * mL−1 citrus pectin. Denaturing electrophoresis and gel filtration chromatography suggested molecular weights between 20 and 40 kDa for the various forms.
Freeze/Thaw Effects on Mass Transfer Rates during Osmotic Dehydration
Authors: LAZARIDES HARRIS N. , MAVROUDIS NIKOLAOS E.
Published: January 2007

A model fruit system (apple slices) was studied during osmotic preconcentration in concentrated solutions of corn syrup solids. The effect of freeze/thawing on water removal and solid uptake rates during complimentary osmotic dehydration was examined. Product response to freeze/thawing after partial osmotic dehydration was also explored. Osmotically preconcentrated, frozen/thawed samples did not exhibit a significant change in rate of water loss during complimentary osmotic dehydration. They had sharply higher sugar gain rates compared to controls. The duration of osmotic preconcentration had a significant effect on freeze/thaw induced exudation losses.
Chemical and Microbial Quality of Irradiated Ground Ginger
Authors: ANDREWS L.S. , CADWALLADER K.R. , GRODNER R.M. , CHUNG H.Y.
Published: January 2007

Fresh ground ginger was irradiated with a 10‐kGy ionizing radiation dose from a Cobalt‐60 source. Gamma radiation decreased most of the extractable volatile flavor components. Those known to contribute to typical ginger flavor, e.g., zingiberene, β‐sesquiphellandrene, β‐bisabol‐ene, famesene isomers, arcurcumene, and α‐cubebene, decreased 27–59% following irradiation. Most odors recognized through gas chromatography/olfactometry produced similar patterns from irradiated and non‐irradiated samples. The radiation treatment reduced the aerobic microbial population from 108 to 101 CFU/g. Sensory qualities of flavor, color and odor of ginger powder were similar for treated and untreated ginger.
Predicting Internal Temperature of Canned Foods During Thermal Processing using a Linear Recursive Model
Authors: LANOISELLE J.‐L. , CANDAU Y. , DEBRAY E.
Published: January 2007

A linear recursive model was developed to represent the heat transfer inside a can during sterilization in a retort. The model was analogous to those used in system identification theory, and could also be viewed as a generalization of Ball's classical approach, the basic hypothesis was the linearity of the heat transfer process. A major interest of the model is the possibility to identify heat transfer characteristics of a product on one test experiment, and subsequently use them for prediction; the model also overcomes most difficulties encountered by Ball's method.
Flow and Compaction of Spray‐Dried Powders of Anhydrous Butteroil and High Melting Milkfat Encapsulated In Disaccharides
Authors: ONWULATA C.I. , SMITH P.W. , HOLSINGER V.H.
Published: January 2007

Anhydrous butteroil or a high‐melting milkfat fraction prepared from it were encapsulated in lactose, maltose or sucrose matrices by spray drying to compare ctional characteristics. Both types of milkfat were retained efficiently (>90%) within the encapsulants at 40% fat level. Retention declined as fat concentration increased from 40 to 60%, regardless of melting temperature of the milk‐fat. Encapsulant or type of milkfat did not alter bulk properties. Powders withstood compaction pressures < 60% with minimal capsule rupture. Powder functionality may be modified by varying disaccharide choice and milkfat melting properties.
Flow Properties of Spray‐Dried Encapsulated Butteroil
Authors: KONSTANCE R.P. , ONWULATA C.I. , HOLSINGER V.H.
Published: January 2007

The interdependence of physical properties of spray‐dried butteroil encapsulated in sucrose, lactose or all‐purpose flour were evaluated and compared to those of common powders such as spray‐dried nonfat dry milk, whole milk powder, and sodium chloride. Powders were evaluated in terms of flow (mass flow rate and angle of repose), bulk (density) and mechanical properties (compressibility and stress relaxation). The powders were classified into three groups by mechanical sieving based on size as: “small particles” (>210 μm), “particles” (+210–420 μm) and “encapsulated particles” (+210–500 μm). The flow and mechanical behavior of encapsulated powders were different (P < 0.05) from the other powders. Encapsulated powders were less flowable (P < 0.05) but the addition of 2% anti‐caking/flow agent enhanced flow characteristics.
Wheat Germ Protein Flour Solubility and Water Retention
Authors: VANI BOLNEDI , ZAYAS J.F.
Published: January 2007

The effects of pH and temperature on water retention (WR), protein solubility (PS), and total solubility (TS) of defatted wheat germ protein flour (WGPF) were studied in a model system. PS of WGPF was compared with those of corn germ protein flour (CGPF), soy flour (SF), nonfat dried milk (NFDM), and egg white powder (EWP) at 1–8%. WR increased with increase in pH from 4 to 8. Maximum WR occurred at 70°C, and slight variations were observed between 5 and 30°C. PS and TS increased with increases in pH and temperature. PS of proteins was in the order of NFDM > EWP > SF > CGPF=WGPF. The results showed the potential for usage of WGPF in comminuted meats, beef patties, breads, cakes, and cookies.
KCI, CaCI2, Na+ Binding, and Salt Taste of Gum Systems
Authors: ROSElT TERRI ROBERTSON , WU ZHAOHUI , SCHMIDT SHELLY J. , ENNIS DANIEL M. , KLEIN BARBARA P.
Published: January 2007

Aqueous nonionic (0.3% w/v) and ionic (0.1% and 0.3% w/v) gum systems containing NaCl, or equal weights of NaCl plus KCl, or NaCl plus CaCl, were examined. At equivalent molar concentrations of added ions, 23Na NMR transverse relaxation rates (R2, set−1) showed an increase in average Na+ mobility with the addition of K+ or Ca2+ to ionic gum systems. Correspondingly, salt taste increased with addition of KCl as determined by Decision Boundary modeling of subject identification data. Viscosity did not affect saltiness. Na+ was free to induce salt taste when K+ was bound to the gum. Enhancement of salt taste by KCl is due, in part, to competitive binding of Na+ and K+ in a system.
True N Conversion Factor for Diet and Excreta in Evaluating Protein Quality
Authors: WU W. , WILLIAMS W.P. , KUNKEL M.E. , ACTON J.C. , HUANG Y. , WARDLAW F.B. , GRIMES L.W.
Published: January 2007

True N conversion factor (Ft of thermally processed red kidney beans, rat feces and rooster excreta were determined based on Kjeldahl nitrogen and amino acid composition. Ft of processed beans ranged from 5.63 to 5.67, Ft of feces from rats fed the beans ranged 5.43 to 5.62, and Ft of excreta from roosters fed the beans ranged 3.06 to 4.18. The conventional N conversion factor (Fc of 6.25 overestimated the protein intake and output, and underestimated the protein quality of the beans. The difference of NPR (also AAS, EAAI, ALV, C‐PER, PER, P‐PER, and RNPR) values calculated by Fc and by Ft depends on the ratio Fc/Ft of the beans. The difference of TDP (also TDAA, BV and NPU) values calculated by Fc and by Ft is mainly dependent on the mtio Ft of diet/Ft of feces (excreta). Fc and Ft have a mixed effect on AASTDP and AASTDDA.
Natural Red Colorant Effectiveness as Influenced by Absorptive Supports
Authors: BERSET CLAUDElTE , CLERMONT HELENE , CHEVAL SOPHIE
Published: January 2007

The coloring strength of six natural red colorants was studied on various powdered supports. Solutions of two commercial beet red samples, two sandalwood red samples, one Cochineal carmine powder and one Manuscus extract were used to impregnate corn starch, microgranular cellulose and wheat flour. Color intensity of each powder was measured by reflection spectrophotometry and compared to the retention level of the colorants. No simple correlation was found between the two parameters. The effectiveness of each colorant depended on the chemical or physical structure of the support. Results were confirmed by coloration of native or modified starches. Adsorption of the colorants on cellulose did not protect the most labile samples against thermal or photoreactive degradations.
Anthocyanin Analysis as a Measure of Glycosidase Activity in Enzymes for Juice Processing
Authors: WIGHTMAN JOLYNNE D. , WROLSTAD RONALD E.
Published: January 2007

A screening procedure combining HPLC and spectrophotometric analyses was developed to measure glycosidase activity of enzyme preparations used for juice processing. Enzyme preparations (27) were evaluated; several contained β‐galactosidase activity which can decompose cranberry juice pigments. β‐galactosidase and α‐arabinosidase activities were also determined using standard procedures (nitrophenol glycosides as substrates). Comparative results showed inconsistencies between the two procedures. Cranberry juice processing demonstrated that some enzyme preparations could decompose anthocyanin pigments under processing conditions. Pigment loss was much higher when enzymes were used with juice than with crushed fruit.
Antibacterial Effect of Glucose Oxidase on Growth of Pseudomonas fragi as Related to pH
Authors: YOO W. , RAND A.G.
Published: January 2007

The effect of glucose oxidase (GOX) catalyzed reaction with glucose on Pseudomonas fragi was analyzed in nutrient broth and fish extract media. Growth of P. fiugi in nutrient broth was clearly suppressed by 1.0, 2.0 and 4.0 mg/mL glucose when combined with 0.5–2.0 U/mL GOX. The same GOX/glucose combinations inhibited P. frasi growth in fish extract media. Viable cell numbers in fish media showed clear growth inhibition with combinations of l.0–2.0 U/mL GOX and 8.0–16.0 mg/mL glucose. Higher GOX and glucose rapidly produced 2.0–2.5 unit decreases in pH, but produced enough gluconic acid to precipitate fish proteins. Use of 0.5 U/mL GOX in fish extract media resulted in slow, sustained activity with potential for inhibition of microbial growth in foods without excessive acidity.
Variation in Enzyme‐linked lmmunosorbent Assay (ELISA) Components to Lower Sulfathiazole Detection Limits
Authors: THOMSON CARRIE A. , SPORNS PETER
Published: January 2007

Some basic components of an indirect competitive enzyme‐linked immunosorbent assay (ELISA) were manipulated to reduce sulfathiazole (ST) detection limits. 3.3′.5.5′‐Tetramethvlbenzidine (TMB) was more kffeitive than several aliemative chromogens tested for the hetection of horseradish peroxidase activity. Color development was maximized at pH 4.0. Using TMB and a 2M sulfuric acid stopping reagent, an assay was develoued using highly diluted (1:500,000) rabbit serum and low levels (0.0313 μg/mY.), of coating conjugate, with a C value (inflection point of sigmoid standard curve) of 4.4 ppb ST. Urease was unsuitable as a marker for indirect competitive ELISAs.
Habitat associations of two entomopathogenic nematodes: a quantitative study using real‐time quantitative polymerase chain reactions
Authors: TORR PETER , SPIRIDONOV SERGEI E. , HERITAGE STUART , WILSON MICHAEL J.
Published: January 2007

Despite nematodes being the most abundant animals on earth, very few animal ecologists study them, probably because of the difficulties of identifying them to species by morphological methods.

A group of nematodes that are important both ecologically and economically is the entomopathogenic nematodes, which play a key role in regulating soil food webs and are sold throughout the world as biological insecticides, yet for which very little is known of their population ecology.

A novel detection and quantification method was developed for soil nematodes using real‐time polymerase chain reaction (PCR), and the technique was used to estimate numbers of two closely related species of entomopathogenic nematodes, Steinernema kraussei and S. affine in 50 soil samples from 10 sites in Scotland representing two distinct habitats (woodland and grassland).

There was a high degree of correlation between our molecular and traditional morphological estimates of population size and our data clearly showed that Steinernema affine occurred only in grassland areas, whereas S. kraussei was found in grassland and woodland samples to a similar degree.

Real‐time PCR offers a rapid and accurate method of detecting individual nematode species from soil samples without the need for a specialist taxonomist, and has much potential for use in studies of nematode population ecology.
Waves and synchrony in Epirrita autumnata /Operophtera brumata outbreaks. II. Sunspot activity cannot explain cyclic outbreaks
Authors: NILSSEN A. C. , TENOW O. , BYLUND H.
Published: January 2007

In recent studies, it has been argued that sunspot activity forces the Epirrita autumnata 9–10‐year outbreak periodicity in the mountain birch forest of Fennoscandia. For the following reasons, we challenge this conclusion.

With a 10‐year outbreak cycle of E. autumnata and the 11‐year sunspot cycle, it is expected that the cycles will run in‐phase, out‐of‐phase and in‐phase within 10 × 11 years. Hence, given such cycle lengths, sunspot activity should not affect outbreak periods. For a test, the E. autumnata series should be at least 110 years in length.

A well‐documented E. autumnata outbreak series of 81 years (1888–1968; outbreak periods IV–XII) exists. This series is here lengthened to 114 years by adding outbreak frequencies for three decades (1969–2001).

By lengthening the series, three more E. autumnata/Operophtera brumata periods (XIII, XIV, XV) are identified. Period XV, like several earlier periods, was of the moving type, i.e. outbreaks moved in a wavelike manner from northern Fennoscandia to southern Norway.

As with several earlier outbreak periods in central northern Fennoscandia, the main timing of periods XIII–XV centred at the middle of the decades. In contrast, outbreaks at the extreme north‐western coast of Norway centred at the decadal shifts, i.e. about 1979, 1989 and 1999. Supported by historical documents, we explain the 1979 and 1999 outbreaks as the final expressions of east–west outbreak waves that branched off from the main waves which moved southward during periods XIII and XV. These side‐waves in the north are new observations. Outbreaks at the decadal shift 1989/1990 may have been of a more complex nature.

We find that sunspot activity does not explain outbreak waves. Furthermore, a test of our 114‐year long E. autumnata series against the contemporaneous sunspot series shows that the two series run in‐phase and out‐of‐phase. The observed interval between the two cycles coming in‐phase agrees with the expected interval. This challenges the hypothesis of sunspot synchronization of the E. autumnata (and O. brumata) outbreaks.
Sexual vs. asexual reproduction in an ecosystem engineer: the massive coral Montastraea annularis
Authors: FOSTER NICOLA L. , BAUMS ILIANA B. , MUMBY PETER J.
Published: January 2007

Long‐lived sedentary organisms with a massive morphology are often assumed to utilize a storage effect whereby the persistence of a small group of adults can maintain the population when sexual recruitment fails. However, employing storage effects could prove catastrophic if, under changing climatic conditions, the time period between favourable conditions becomes so prolonged that the population cannot be sustained solely be sexual recruitment. When a species has multiple reproductive options, a rapidly changing environment may favour alternative asexual means of propagation.

Here, we revisit the importance of asexual dispersal in a massive coral subject to severe climate‐induced disturbance. Montastraea annularis is a major framework‐builder of Caribbean coral reefs but its survival is threatened by the increasing cover of macroalgae that prevents settlement of coral larvae.

To estimate levels of asexual recruitment within populations of M. annularis, samples from three sites in Honduras were genotyped using four, polymorphic microsatellite loci.

A total of 114 unique genets were identified with 8% consisting of two or more colonies and an exceptionally large genet at the third site comprising 14 colonies.

At least 70% of multicolony genets observed were formed by physical breakage, consistent with storm damage.

Our results reveal that long‐lived massive corals can propagate using asexual methods even though sexual strategies predominate.
Use of parenteral nutrition in hospitals in the North of England
Authors: Hearnshaw S. A. , Thompson N. P. ,   the Northern Nutrition Network
Published: January 2007

Background  Parenteral nutrition (PN) is a costly technology used widely to provide nutrition to patients who have an inaccessible or nonfunctioning intestine. A prospective survey was designed to collect data on PN for inpatients to study the current use of PN, its complications and outcomes in the north of England. The study objectives were to use the Northern Nutrition Network to collect data from all acute hospital inpatients prospectively receiving PN, for 3 months and to provide evidence for current PN practice, and to establish whether this is in line with recognized published clinical guidelines.

Methods  Using a paper‐based collection tool information was recorded on aspects of PN including: total inpatient episodes, patient demographics, indications, duration, venous access used, complications, number returning to enteral feeding and mortality. The presence of a nutrition support team was also recorded.

Results  Data on 193 patient PN episodes were recorded totalling 1708 patient days. The median age of the patients was 67 years. Of these, 158 (82%) were deemed to have a clear indication for PN using the indications cited in the NICE guidelines (http://www.nice.org.uk). The median duration of PN was 7 days (range 1–93). Thirty (16%) patients developed complications due to PN, 23 (12%) had catheter infections which were most common on medical wards. Thirty‐nine (20%) patients died within 28 days of PN starting; no deaths were attributable to PN. A total of 118 (61%) patients returned to full enteral feeding. Only three hospitals had nutrition support teams, which had no significant effect on outcomes.

Conclusions  Parenteral nutrition practice in the north of England is generally in line with current guidelines, however, only three of 15 hospitals had nutrition support teams. Eighteen per cent of patients did not have a clearly documented indication for PN and 15% developed a complication, most often a catheter‐related infection.
Validation of a satisfaction survey for rural and urban outpatient dietetic services
Authors: Vivanti A. , Ash S. , Hulcombe J.
Published: January 2007

Background  Knowledge of the patient's satisfaction with a service is important as satisfied patients are more likely to maintain appointments, return for review appointments and adhere to recommendations. Nutrition professionals need tools to confidently assess the service provision and educational materials provided as part of that service; however, validated satisfaction tools for dietetic services are limited. An outpatient satisfaction survey was developed and was used to assess previously developed inpatient factors of ‘staff presentation’, ‘interpersonal skill’, ‘perceived health benefit’, ‘written information’ and ‘overall expectations’ in an outpatient setting.

Method  An outpatient satisfaction survey was provided subsequent to initial dietetic consultations at a metropolitan hospital and rural health outpatient services. There were 25 statements in total with 24 scored from 1 (strongly agree) to 5 (strongly disagree). Satisfaction with overall service was assessed on a five‐point scale from ‘very good’ scored as 1 to ‘very poor’ scored as 5.

Results  The age, gender and proportion of missing data was similar between metropolitan and rural respondents (n = 154). No metropolitan or rural differences were evident with regard to factor analysis or internal consistency. Four factors accounted for 81.3% of the variance, which compared well with the 83.3% achieved with the original tool designed for the inpatient setting.

Conclusion  The outpatient satisfaction tool represents a validated survey for outpatient nutrition services applicable to both rural and metropolitan settings. Patient satisfaction is simply one outcome measure of clinical service provision; however, in increasingly competitive environments the use of validated satisfaction survey results will contribute to measurement of the benefit of dietetic services.
Promotion of physical activity by Canadian Registered Dietitians in daily practice
Authors: Johnson S. T. , Bates H. , Fitzpatrick J. , Marshall J. D. , Bell R. C. , McCargar L.
Published: January 2007

Background  Dietitians are in an opportunistic position to promote healthy eating and active living. The purpose of this study was to determine counselling strategies of dietitians 1 year after attending a workshop designed to strengthen dietitians’ self‐efficacy for promoting physical activity (PA) as an adjunct to regular nutrition practice.

Methods  A convenience sample of Registered Dietitians (RDs) in Alberta, Canada (n = 103) responded to an invitation via an electronic newsletter to complete a web‐based survey that asked about counselling practices related to PA.

Results  Thirty‐seven workshop attendees (n = 37) were compared with a group of dietitians (n = 66) who completed the survey but who did not attend the workshop. Nearly all (91%) respondents reported promoting PA in daily practice. Those who attended the workshop were more likely to refer clients to PA professionals (χ2 = 12.68, P < 0.05) than those who were not workshop attendees.

Conclusions  Despite a relatively modest response rate, there were clear suggestions that RDs in Alberta, Canada promote PA in daily practice and attending a workshop designed to facilitate the use of specific tools and strategies for promoting PA in daily practice resulted in increased referral of their clients to exercise specialists.
Nutritional advice and treatment by dietitians to patients with amyotrophic lateral sclerosis/motor neurone disease: a survey of current practice in England, Wales, Northern Ireland and Canada
Authors: Rio A. , Cawadias E.
Published: January 2007

Background  The management of amyotrophic lateral sclerosis/motor neurone disease (ALS/MND) has shifted from an attitude of nihilism to treatments that prolong survival and offer hope. Nutrition is an integral component of ALS/MND care requiring coordination among acute and community multi‐disciplinary teams (MDT). Evidence‐based nutrition guidelines exist for this patient group but their use among dietitians is unknown. The aim of this study was to survey the knowledge, practice and guideline use of dietitians working in ALS/MND centres/clinics across England, Wales, Northern Ireland (EWNI) and Canada.

Method  Dietetic contact details were obtained from the Motor Neurone Disease Association (MNDA) and the ALS Society of Canada (ALSSC) websites. Telephone interviews were conducted with 23 dietitians using a standardized questionnaire.

Results  Multi‐disciplinary team membership was high (78%). Only 22% dietitians had >4‐years experience in ALS/MND care. Dietitians reported using body weight, percentage weight loss (PWL) and body mass index (BMI) to assess nutritional status. Equations used to estimate energy and protein requirements differed. Most frequent dietary advice was high calorie, texture modification and prescription nutritional supplements. Artificial nutrition and hydration (ANH) was discussed when patients developed dysphagia, energy intake was inadequate, weight loss of 10% or forced vital capacity (FVC) was reduced. A percutaneous endoscopic gastrostomy (PEG) service was available at all clinics/centres.

Conclusion  Nutritional assessment techniques and dietary advice should be standardized. Dietetic collaboration at national and international level is recommended to reduce professional isolation. Training and support in ALS/MND nutrition should be made available as part of post‐dietetic registration. Further dietetic research is required to stimulate nutritional care.
Assessment of the transtheoretical model as used by dietitians in promoting physical activity in people with type 2 diabetes
Authors: Jackson R. , Asimakopoulou K. , Scammell A.
Published: January 2007

Background  The transtheoretical model of change (TTM) is an approach to behaviour change, which has been successful in increasing physical activity levels. This study examined the application of a TTM approach to increase physical activity in people with type 2 diabetes by a specialist dietitian.

Methods  Forty participants were recruited to either an exercise consultation interview (ECI) or a control group. All participants received a physical activity leaflet and those in the ECI group also received a one‐to‐one interview with a dietitian a week after their routine appointment. Both self‐reported physical activity levels and stage of change were measured at baseline and after 6 weeks.

Results  Thirty‐four participants (17 in each group) completed the study. Both groups showed an increase in physical activity levels. However, there was a significant difference in change of physical activity levels in the ECI group alone [F(1,32) = 15.99;P ≤ 0.01]. In the ECI group, eight participants increased their stage of change compared with just one in the control group. There was a highly significant difference between the ECI and control group for success rates of stage progression (P = 0.007).

Conclusions  A specialist dietitian with motivational interviewing and behavioural change training can successfully deliver a TTM intervention to people with diabetes that results in an increase in physical activity and stage of change. Dietitians with behavioural change skills may wish to include this approach within their practice.
Opposing effects of histidine phosphorylation regulate the AtxA virulence transcription factor in Bacillus anthracis
Authors: Tsvetanova Billyana , Wilson Adam C. , Bongiorni Cristina , Chiang Christina , Hoch James A. , Perego Marta
Published: January 2007

Expression of genes for Bacillus anthracis toxin and capsule virulence factors are dependent upon the AtxA transcription factor. The mechanism by which AtxA regulates the transcription of its target genes is unknown. Here we report that bioinformatic analyses suggested the presence in AtxA of two PTS (phosphenolpyruvate : sugar phosphotransferase system) regulation domains (PRD) generally regulated by phosphorylation/dephosphorylation at conserved histidine residues. By means of amino acid substitutions that mimic the phosphorylated (H to D) or the unphosphorylated (H to A) state of the protein, we showed that phosphorylation of H199 of PRD1 is likely to be necessary for AtxA activation while phosphorylation of H379 in PRD2 is inhibitory to toxin gene transcription. In vivo labelling experiments with radioactive phosphate allowed us to propose that H199 and H379 are AtxA residues subject to regulated phosphorylation. In support to these notions, we also show that deletion of ptsHI, encoding the HPr intermediate and the EI enzymes of PTS, or growth in the presence of glucose affect positively and negatively, respectively, the activity of AtxA. Our results link virulence factor production in B. anthracis to carbohydrate metabolism and, for the first time, provide a mechanistic explanation for AtxA transcriptional activity.
Omalizumab decreases nonspecific airway hyperresponsiveness in vitro
Authors: Berger P. , Scotto‐Gomez E. , Molimard M. , Marthan R. , Le Gros V. , Tunon‐de‐Lara J. M.
Published: January 2007

Background:  In asthmatic patients, both symptoms and hyperresponsiveness are related to immunoglobulin E (IgE) concentration in serum. The anti‐IgE monoclonal antibody omalizumab improved the control of asthma, but its effect on airway hyperresponsiveness is controversial. Passive sensitization reproduced in vitro a bronchial hyperresponsiveness, an increase in IgE bearing cells, and a mast cell degranulation. This study was designed to examine the effect of omalizumab on passive sensitization‐induced hyperresponsiveness, alterations in IgE positive inflammatory cells and mast cell degranulation within the bronchial wall.

Methods:  Proximal (3–5 mm diameter) and distal (0.5–1.5 mm diameter) human bronchi dissected out from 10 lung specimens were incubated in normal or asthmatic serum containing various concentrations of omalizumab. Contractile responses to histamine or Dermatophagoides pteronyssinus (D. pter) were recorded using an organ bath system and expressed as percentage of maximal contractile response to acetylcholine (ACh). Immunohistochemistry was performed using monoclonal antibodies directed against IgE or tryptase. Mast cells were classified as fully granulated (type I), partly (type II) or largely degranulated (type III).

Results:  The specific bronchial hyperresponsiveness to D. pter and the nonspecific bronchial hyperresponsiveness to histamine following passive sensitization were significantly inhibited by omalizumab in both distal and proximal airways. Passive sensitization‐induced increase in IgE positive cells was also abolished by omalizumab in a concentration dependent manner. Mast cell degranulation which was inhibited by omalizumab was positively correlated with the contractile response to D. pter.

Conclusions:  Omalizumab blocks specific and nonspecific bronchial hyperresponsiveness. Anti‐IgE also decreases IgE bearing cell number and mast cell degranulation.