bluuebunny/crossref_metadata_2025 huggingface dataset:
SOLUBILITY AND IN VITRO DIGESTIBILITY OF SOY FLOURS, CONCENTRATES, AND ISOLATES
Authors: CLATTERBUCK K. L. , KEHRBERG N. L. , MAR ABLE N. L.
Published: August 2006

The nitrogen solubility of soy products was determined in water, phosphate buffer, and buffer with urea and/or mercaptoethanol. The water solubilities in decreasing order were: minimally heat processed flours, isolates, heat processed flour, and concentrates. Heat treatment of soy flours increased hydrogen, hydrophobic, and disulfide bonds. The insolubility of isolates and concentrates was due mostly to hydrophobic and hydrogen bonding. The in vitro digestibilities in decreasing order were: isolates, concentrates, heat processed flour, and minimally heat processed flours. PER decreased as disulfide bonding increased except in minimally heat‐treated flours. For products with little or no inaccessible disulfide bonding, digestibility increased as hydrogen and hydrophobic bonding increased.
PERFORMANCE OF BACTERIAL SPORES IN A CARRIER SYSTEM IN MEASURING THE Fo‐VALUE DELIVERED TO CANS OF FOOD HEATED IN A STERITORT
Authors: PFLUG I. J. , JONES A. T. , BLANCHETT R.
Published: August 2006

Plastic rod biological indicator units (BIUs), filled with a suspension of Bacillus stearothermophilus spores and calibrated at 115.0, 121.1, and 127.0°C, were placed in 303 × 406 cans of corn and heated in a‐Steritort at 115.6; 121.1, and 127.8°C. The BIUs were assayed for surviving spores. Biological F‐values were determined from the calibration curves and Fo (BIO)‐values calculated using appropriate z‐value corrections. The Fo (BIO)‐values for the same number of survivors per BIU but using calibration charts at different temperatures were compared and found to be in general agreement. Fo (PHY)‐values were calculated using time‐temperature data from thermocouple‐equipped cans. The Fo (BIO)‐ and Fo (PHY)‐values were compared. The results of this study indicate that BIUs can be used effectively to measure Fo‐values' delivered to cans of food heated in continuous and/or agitating processing machines.
CHARACTERIZATION OF ZOOGLAN‐115, AN EXOCELLULAR GLYCAN OF Zoogloea ramigera‐115
Authors: STAUFFER K. R. , LEEDER J. G. , WANG S. S.
Published: August 2006

Zooglan‐115 shows Newtonian flow at a concentration of 0.2% or less, Bingham flow between 0.2 and 0.4%, and mixed flow greater than 0.4%. It was stable in the pH range 3.0–10.0. Zooglan‐115 is compatible with most gum systems such as guar, locust bean, arabic, karaya, xanthan, and tragacanth, but shows an antagonistic effect with cellulose backbone glycans, microcrystalline cellulose, and CMC. A 0.1% solution at 22°C reduced the surface tension of water from 72 dynes/cm to 63 dynes/cm, and also lowered the interfacial tension with winterized soybean oil from 19 dynes/cm to 12 dynes/cm. The combined functional properties of viscoelasticity (and therefore possessing a yield value), surface‐activtity, acid stability, and salt compatability enable Zooglan‐115 to be a good stabilizer/emulsifier when used in oil‐in‐water emulsion systems.
EFFECT OF MILK CONSTITUENTS ON THE HYDROLYSIS OF LACTOSE BY LACTASE FROM Kluyveromyces fragilis
Authors: MAHONEY R. R. , ADAMCHUK C.
Published: August 2006

Lactase activity in cold milk and whey is controlled by the ionic environment; maximum activity occurred in the presence of manganous ions. Of the major cations present in milk, sodium and calcium were inhibitory while potassium and magnesium were activating. Milk proteins strongly activated lactase in potassium phosphate buffer and the effect was enhanced in the presence of manganous ions; however the activation was masked by the milk salts in dairy products. Lactase activity in whey heated to 85°C was about 50% higher than in unheated whey, but no changes were observed in heated milk. There was no evidence for a thermolabile lactase inhibitor among the whey proteins.
GROWTH AND COMPETITIVE NATURE OF Yersinia enterocolitica IN WHOLE MILK
Authors: STERN NORMAN J. , PIERSON M. D. , KOTULA A. W.
Published: August 2006

A combination of four Y. enterocolitica strains was inoculated with and without five competing psychrotrophic bacteria, into milk that had been pasteurized using ultra‐high‐temperature procedures. Milk inoculated at two levels with Y. enterocolitica was held at 3°C and 25°C, without competing bacteria and monitored for growth. At 3°C, cells per ml of milk increased from 250 to more than 4.6 × 107 in less than 3 wk. Growth and identification were determined for Y. enterocolitica and competing organisms in milk held for 10 days at 3°C. After 10 days, the total count was 1.7 × 107 cells per ml of the inoculated milk. Pseudomonas fluorescens accounted for 43% of the 60 randomly picked colonies that were representative of the microbial population in the milk. Competing organisms were isolated in the following order of decreasing frequency: Micrococcus varians, Alcaligenes faecalis, Achromobacter pestifer, and Bacillus cereus. Y. enterocolitica was not present among the colonies randomly picked, but was detected in low numbers in Bismuth Sulfite Agar spread plates. This work indicated that Y. enterocolitica has the capacity for growth in milk at refrigeration temperatures, but is a poor competitor with common spoilage organisms.
NUTRITIONAL STABILITY OF CORN‐SOY‐MILK BLENDS AFTER DRY HEATING TO DESTROY SALMONELLAE
Authors: BOOKWALTER G. N. , BOTHAST R. J. , KWOLEK W. F. , GUMBMANN M. R.
Published: August 2006

Enriched blends of corn meal, soy flour, and nonfat dry milk (CSM) were adjusted to 7 and 10% moisture and inoculated with approximately 103 cells of Salmonella anatum and Salmonella senftenberg per gram of CSM. The blends were stored at ‐18 to 60°C and then tested for salmonellae and nutritional changes. S. senftenberg was more heat resistant than S. anatum. At temperatures of 43, 49, 54, and 60°C, S. senftenberg was killed by dry heat after 13, 10, 8, and 6 days, respectively, independent of product moisture. Smaller nutritional losses were observed at 7% than at 10% moisture. Changes in product color, PER values, vitamins A and C, and available lysine were minimal at temperatures of 43 and 49°C for 13 and 10 days, respectively. At 54 and 60°C for 8 and 6 days, nutrient losses were excessive at 10% moisture.
ARGININE DECARBOXYLASE PLUG FLOW REACTOR FOR DETERMINATION OF ARGININE AND PEANUT MATURITY
Authors: VALLE‐VEGA P. , YOUNG CLYDE T. , SWAISGOOD H. E.
Published: August 2006

Arginine decarboxylase was immobilized on a controlled pore glass beads derivative and assembled into a plug flow reactor. The catalytic action of the enzyme was measured with a CO2‐sensing electrode. The enzyme action produced a linear response range of L‐arginine concentration from 3 × 10,‐4 to 3 × 10−3 M. The enzyme reactor in combination with a CO2‐sensing electrode is useful as a new maturity assay based on the free arginine content of peanuts.
KINETICS OF THERMAL DEGRADATION OF METHYLTETRAHYDROFOLIC ACID
Authors: RUDDICK J. E. , VANDERSTOEP J. , RICHARDS J. F.
Published: August 2006

Thermal degradation of N5 methyltetrahydrofolic acid (N5 MTHFA) under various conditions was studied, using a radioassay method to measure N5 MTHFA concentrations. In the presence of an unlimited oxygen supply, the degradation reaction could be described as pseudo first order. Reaction rate constants were found to increase with increasing reaction temperature. Conformity with the Arrhenius equation enabled calculation of the activation energy (7.10 Kcal mole−1). The overall reaction appeared to be second order in the presence of a limited oxygen supply. The presence of mercaptoethanol or ascorbic acid in the assay system delayed the beginning of the N5 MTHFA degradation reaction but did not alter the reaction rate constants.
SENSITIVITY OF SOME COMMON FOOD‐BORNE BACTERIA TO THE SPICES SAGE, ROSEMARY, AND ALLSPICE
Authors: SHELEF L. A. , NAGLIK O. A. , BOGEN D. W.
Published: August 2006

The sensitivity of 22 gram negative and 24 gram positive bacteria to the spices sage, rosemary, and allspice was studied. At spice concentrations to 2% in growth media, gram positive bacteria were more sensitive than gram negative bacteria, and sage had the highest antibacterial activity, followed closely by rosemary. A concentration of 0.3% of either sage or rosemary in the media inhibited growth of 21 gram positive organisms, 9 of which were enteropathogenic. Two Kanagawa positive strains ofVibrio parahaemolyticuswere also inhibited. Allspice was the least effective, requiring more than 0.5% for growth inhibition of most of the tested strains. Recovery of growth was observed after inhibition at 0.3% concentration of sage or rosemary, whereas a concentration of 0.5% was bactericidal. A combination of sage and rosemary enhanced the antibacterial effect.
CHEMICAL COMPOSITION OF DRY SEEDS AND FRESH LEAVES OF WINGED BEAN VARIETIES GROWN IN THE U.S. AND PUERTO RICO
Authors: OKEZIE B. ONUMA , MARTIN FRANKLIN W.
Published: August 2006

Nutrient composition of undehulled, dehulled dry seeds, seed hulls, and fresh leaves of different varieties of winged bean (Psophocarpus tetragonolobus) has been determined. The seeds contain high levels of protein ranging from 31.56–41.35% in the undehulled and 35.66–50.92% in the dehulled. Seed hulls have a range of 8.3813.49% protein. Ether extracts in the seeds range from 16.24–19.71% in the undehulled and 18.12–25.25% in the dehulled seeds. Cell solubles are in the range 89.70–93.64% and lignin content is considerably low. The leaves are high in protein ranging from 27.94–35.07%, ether extract 7.24–9.0%, neutral detergent fiber 37.80–43.72%, acid detergent fiber 19.07–20.82, ash 6.89–8.75%, and lignin 5.47–8.84%. The dry dehulled and undehulled seeds contain high calcium 0.28–0.86%, phosphorous 0.36–0.72%, and iron 58–308 ppm. Most of the iron was concentrated in the seed hulls which showed values as high as 513 ppm. Calcium content in the leaves, 3.21–4.41%, was much higher than in the seeds. The leaves are considerably higher in iron, phosphorous, potassium, and manganese. High lysine, tryptophan, aspartic acid, glutamic acid, and leucine levels were obtained in the seeds, seed hulls, and leaves. The limiting amino acids appear to be the sulfur amino acids. The protein scores for the seeds range from 65.5–86.8%.
ARGININE DECARBOXYLASE IMMOBILIZATION
Authors: VALLE‐VEGA P. , YOUNG CLYDE T. , SWAISGOOD H. E.
Published: August 2006

Arginine decarboxylase was immobilized by (1) glutaraldehyde crosslinking to form a gel, (2) chemical coupling to a glutaraldehyde derivative of alkylaminopropyl glass, or (3) chemical coupling to succinamidopropyl glass beads. Enzyme activity was tested by either the enzyme electrode system or enzyme reactor system. Covalent coupling to alkylaminopropyl glass appeared to be the best immobilization procedure. The best detection procedure was the enzyme reactor (linear range 3 × 10−4 to 3 × 10−3 M, linear equation mV = 53.43 log[Arg] + 226.38). Equilibrium was attained in 4–6 min with the enzyme reactor.
USE OF SPECTRAL SEARCH FOR IDENTIFICATION OF THE VOLATILES IN A SYNTHETIC MEAT FLAVOR SYSTEM
Authors: HSIEH Y. P. C. , PEARSON A. M. , SWEELEY C. C. , MARTIN F. E.
Published: August 2006

Volatiles from a synthetic meat flavor mixture were isolated and concentrated using the Likens‐Nickerson apparatus. After separation by gas chromatography‐mass spectrometry (GC‐MS), the spectra were fed into a forward spectral‐search computer program containing the spectra of over 70,000 catalogued compounds. Tentative identifications were made of the following compounds: 1‐undecene, 2,4‐dimethyl‐undecane, 2,2,4‐trimethyl‐heptane, acetyl pyrrolidine, furna, 2,2,5,5,‐tetramethyl tetrahydrofuran, 2‐methyl‐thiophene, 2,2‐dimethyl‐3,4‐pentadienal, methylethyl ether, 2‐butyl‐1‐octanol, 2,4‐bis‐(methyl‐butyl)‐phenol, and 5‐methyl‐2‐furfural. Four of these compounds have not been identified in meal volatiles. The spectral‐search procedure offers many advantages for identification of flavor volatiles, but could be further refined by using only classes of compounds believed to be involved in meat flavor development.
ANTIOXIDANT EFFECTS OF SOY PROTEIN HYDROLYSATES ON COPPER‐CATALYZED METHYL LINOLEATE OXIDATION
Authors: YEE J. J. , SHIPE W. F. , KINSELLA J. E.
Published: August 2006

Oxidation of methyl linoleate in a model emulsion system containing soy protein and copper was studied. The prooxidative effect of soy protein was inhibited following proteolysis. Both the TBA test and diene conjugation measurements showed similar oxidative patterns. The inhibitory effect of the proteolytic treatment was ascribed to the binding of copper by proteolytic products and these copper complexes appeared to be less catalytic than the intact protein‐copper complex. However, the release of bound antioxidant phenolics or copper chelating agents, e.g. phytic acid following proteolysis, may also be involved.
AMINO ACID COMPOSITION OF THREE COMMERCIAL PEANUT VARIETIES
Authors: YOUNG CLYDE T.
Published: August 2006

Three commercial varieties (Comet, Florigiant, and Florunner) of peanuts (Arachis hypogaea L.) were grown in the three production areas in the U.S. for two crop years and kernels were analyzed for amino acid composition. The data were statistically analyzed and tabulated along with variety, location, year, and grand means. The grand means (g/100g of peanuts) were: aspartic acid, 3.46; threonine, 0.71; serine, 1.40; glutamic acid, 6.40; proline, 1.22; glycine, 1.79; alanine, 1.11; cystine, 0.22; valine, 1.15; methionine, 0.23; isoleucine, 1.01; leucine, 1.95; tyrosine, 1.30; phenylalanine, 1.45; histidine, 0.79; lysine, 1.02; ammonia, 0.50; arginine, 3.48; and sum, 29.21. The location effect was significant for all amino acids, accounting for 20–25% of the total variability. The variety effect (except for methionine, lysine, ammonia, and arginine) was also significant and contributed between 15–20% of the total variability measured. The year effect was found to be only a small portion of the total variability.
CONCENTRATIONS OF IMMUNOGLOBULIN G AND AMYLASE IN SALIVA OF MODERATELY PROTEIN UNDERNOURISHED RATS
Authors: DEITCHMAN GEORGE C. , ANTAL MAGDA , WATSON R. R.
Published: August 2006

Chronic protein insufficiency was achieved in rats with an 8% protein diet initiated at weaning. The amount of total protein/ml of saliva, volume of saliva secreted in 30 min, and total protein in stimulated saliva collected during 30 mm were decreased in the in utero malnourished rats. Malnutrition applied after weaning did not significantly suppress saliva flow. Albumin levels in saliva and the host defense capacity of saliva in the level of IgG were not significantly suppressed by dietary status. However amylase was found at a lower level in saliva.
CHEMICAL AND PHYSICAL CHARACTERISTICS OF FRANKFURTERS PREPARED WITH MECHANICALLY PROCESSED PORK PRODUCT
Authors: McMILLIN K. W. , SEBRANEK J. G. , RUST R. E. , TOPEL D. G.
Published: August 2006

Frankfurters were prepared with frozen beef trim, pork fat, and 0, 10, 20, 30, 40, and 50% mechanically processed pork product (MPPP) produced by a hydraulic press deboner. Beef trim, salt, and ice were chopped to 8°C in a laboratory chopper, the appropriate amount of MPPP and pork fat added to maintain 25% fat, and the mixture was chopped to a final temperature of 135°C. Emulsion stability tests indicated that formulations with 30% or less MPPP were similar in smokehouse yield and percentage of water and fat lost during processing. Water‐holding capacity increased with increasing levels of MPPP, but frankfurters containing greater than 30% MPPP were softer in texture as determined by Warner‐Bratzler shear force values.
STABILITY OF LEAN AND FATTY FISH FILLETS IN HYPOBARIC STORAGE
Authors: VARGA S. , KEITH R. A. , MICHALIK P. , SIMS G. G. , REGIER L. W.
Published: August 2006

Fillets of lean (cod) and fatty fish (herring and mackerel) were stored in a hypobaric chamber at −1.1, −0.55, and 0°C under a pressure of 10 mm Hg. The atmosphere was changed twice hourly, and had a relative humidity greater than 95%. The growth of bacteria in the filets was slowed, and a qualitative shift in the micro‐flora occurred, compared with fillets held at 0°C on ice. The rate of development of rancidity in the fatty fillets was also decreased. Because of these changes, a 10‐15% extension in keeping times of hypobarically stored fillets was observed at 0°C. The storage life of fillets at low pressure was further extended by the decrease of storage temperature and by treating the fillets with Na, H EDTA. EDTA did not increase the storage life of the fatty fillets.
FOOD SOUNDS: HOW MUCH INFORMATION DO THEY CONTAIN?
Authors: VICKERS ZATA M.
Published: August 2006

Subjects listened to tape recorded sounds made by crushing each of 18 different foods. After listening to each sound, they selected from a list of the 18 foods the four foods most likely to have produced that sound. Many of the subjects were able to use the information present in the sound to identify the food; however, their performance was far from perfect. The foods differ in the recognizability of their crushing sounds. The recognizability of a food's sound does not appear to depend on the familiarity or the class (e.g., vegetable, cracker) of food.
THIAMIN AND RIBOFLAVIN ANALYSIS BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY
Authors: KAMMAN J. F. , LABUZA T. P. , WARTHESEN J. J.
Published: August 2006

A technique utilizing high‐performance liquid chromatography (HPLC) was developed for the analysis of thiamin and riboflavin in enriched and fortified foods. The vitamins were extracted from cereals and processed cereal products and simultaneously assayed by reverse‐phase HPLC. The vitamins eluted as separate peaks within 8 min and were detected by absorbance at 254 nm. The developed technique was compared to the semi‐automatic modification of the AOAC method for seven cereal products. There was no statistical difference found in the values obtained from the two procedures.
EFFECT OF BAKING ON THE FORMS OF IRON IN IRON‐ENRICHED FLOUR
Authors: LEE KEN , CLYDESDALE F. M.
Published: August 2006

The effects of baking processes on the chemical forms of iron were investigated. Various iron enrichment sources were shown to exist initially in distinct chemical forms. These sources were then added to flour and baked as biscuits, and the resulting distribution of iron forms, or “iron profile,” measured. The baking generated large amounts of insoluble iron, independent of the identity of the iron source added. Thus the large differences found between iron sources prior to baking had vanished in the final product. Similar iron profiles were shown to exist in commercial samples of flour and bread.
SOUR CASSAVA STARCH PRODUCTION: A PRELIMINARY STUDY
Authors: CÁRDENAS O. S. , de BUCKLE T. S.
Published: August 2006

Sour cassava starch is produced in Colombian rural areas by traditional small‐scale technology, which includes a 20–30 days fermentation stage. A study was carried out with the purpose of analyzing the fermentation mechanisms, in an attempt to shorten the above mentioned step. Samples taken from five plants and produced by acid treatment in the laboratory, were evaluated. Results showed that lactic acid bacteria and yeast are involved. Sweet, sour, and acid‐treated starches showed differences in molecular weights and in the surface appearance, under SEM. Although acid‐treated and sour starches showed similar amylogram curves, only the latter produces good specific volume and crumb structure in a baked product called “pan de yuca.”
SCANNING ELECTRON MICROSCOPY OF THE Theobroma cacao SEED
Authors: HOSKIN J. M. , DIMICK P. S. , DANIELS R. R.
Published: August 2006

Scanning electron microscopy (SEM) of raw, roasted, unfermented and fermented cocoa beans (Theobroma cacao L.) revealed differences in morphology as a result of treatment. A 6‐day microbial fermentation caused the testa to change from a leathery and continuous, closely adhering skin to a friable, more easily removable shell. Changes in the cotyledons were less obvious. When beans were roasted at 150°C for 20 min, the testa and endosperm became porous and brittle, and cellular contents of the germ and cotyledon became thermally coagulated. Also noted in the roasted shell were dissolution of the cutin layer accompanied by hairline fissures in the surface. Both these developments, as well as the increase in porosity, undoubtedly contribute to shell brittleness, and facilitate shell removal. Observations by SEM of the cocoa bean during various treatments may be considered useful in future quality control evaluations.
OBSERVATIONS OF CHOCOLATE DURING CONCHING BY SCANNING ELECTRON MICROSCOPY AND VISCOMETRY
Authors: HOSKIN J.M. , DIMICK P.S.
Published: August 2006

Dark semi‐sweet chocolate samples, obtained at various times during conching, were cooled and prepared for examination by scanning electron microscopy (SEM) in an attempt to observe structural changes during conching. In addition, ingredient mixtures containing known amounts of cocoa solids, microcrystalline cellulose, starch, sucrose and lecithin were studied to correctly identify the components of chocolate. Pulverized sucrose particles were easily characterized by their smooth surfaces and heterogeneous shapes. Defatted chocolate liquor was rougher in appearance and smaller in size than sucrose. Cellular detail of the cocoa bean was evident in liquor even after the disruptive effect of refining. Lecithin, when added to liquor‐sugar and cocoa butter‐sugar mixtures, had a remarkable and rapid effect in reducing three‐dimensional structure. When processed chocolates from four different conches were examined by SEM, little or no differences were observed in the size or shape of the sugar or liquor particles as conching proceeded. Surface smoothening, however, was noted and attributed to the homogenization or spreading of cocoa butter during conching. When lecithin was added to chocolate during conching the surfaces were reduced and appeared to flatten. The effect of lecithin in reducing surface tension was also supported by viscometry. Viscometric measurements taken at this time showed that the increase in fluidity was accompanied by a sharp and rapid decrease in plastic viscosity.
AN IMPROVED PROCESS FOR CANNED SLICED TOMATOES
Authors: RYMAL K. S. , McCASKEY T. A. , SMITH D. A.
Published: August 2006

A process utilizing the synergistic effects of minimal thermal processing in glass containers, acidification, calcium firming, and refrigerated storage to produce a superior quality canned sliced tomato has been developed. After 6 months of refrigerated storage these canned slices were judged to be equal in quality to peeled and sliced fresh winter‐grown tomatoes when used in sandwiches and salads. Microbiological tests proved the efficacy of the process for all storage temperatures, and separately showed the additive preservative effect of each of the process variables.
EFFECT OF ACID DIP ON THE SHELF LIFE OF COLESLAW
Authors: CHEN L. M. , PENG A. C.
Published: August 2006

The effect of acid treatments on coleslaw in relation to its shelf life was studied. The results indicated that citric acid, ascorbic acid, malic acid, and their combinations with 200 ppm potassium metabisulfite could slightly improve the keeping quality (mainly color) and concomitantly decrease polyphenol oxidase activity of coleslaw. There were no changes in pH and total acidity.
ENERGY USE, COST, AND PRODUCT QUALITY IN PRESERVING VEGETABLES AT HOME BY CANNING, FREEZING, AND DEHYDRATION
Authors: DREW FLOWAYNE , RHEE KI SOON
Published: August 2006

Carrots, zucchini, and summer squash were processed by canning, freezing, and dehydration according to procedures used in the home. Energy used was measured and the cost of preservation was calculated with the packaging and amortized equipment cost included. Reduced ascorbic acid and carotene contents were determined within a week after processing and after 6 months of storage. Sensory quality of the processed vegetables was evaluated in less than a month after processing. The vegetables were cooked with salt added for sensory evaluation. Freezing required the shortest processing time and resulted in products with the highest sensory quality, with ratings well above minimum acceptability, and the most ascorbic acid (assuming the canned liquor is not used) and carotene. More energy (electricity) was required to process and store vegetables by freezing than by canning or dehydrating with a commercially available electric dehydrator; however, the overall cost for freezing preservation was estimated to be as low as or lower than the cost for the other two preservation methods if the freezer could be kept full. With the freezer only half‐full freezing would cost more than canning or dehydration for a long term (> 6 months) storage. Canning used much less electric energy and was slightly cheaper in overall preservation cost than dehydrating with the electric dehydrator, and the canned products retained much more ascorbic acid and carotene than the dehydrated products. Nearly all ascorbic acid was lost during dehydration. The canned and dehydrated products were rated low in sensory quality, with ratings mostly below minimum acceptability.
PROTEIN DISPLACEMENT DURING CLASSIFICATION OF GLANDED COTTONSEED
Authors: KADAN R. S. , FREEMAN D. W. , ZIEGLER G. M. , SPADARO J. J.
Published: August 2006

The effects of classification of glanded cottonseed flour on protein displacement were studied. Media were liquid (nonpolar solvent) and air. The fines and coarse fractions had different ratios of water‐soluble functional and storage proteins than the starting material. The difference in protein distribution was reflected in the contents of essential amino acids of each fraction. Fines or “overs” fractions had lower amounts of some limiting essential amino acids such as lysine, threonine and leucine as compared with the coarse fraction. Degossypolised cottonseed flour therefore had lower protein quality than the starting material. Although the fines fractions have lower amounts of essential amino acids as compared with the coarse fractions, they did not differ in the type of proteins as shown by gel electrophoresis.
FLEXIBLE POUCH PROCESS DEVELOPMENT AND EVALUATION OF PASTEURIZED‐REFRIGERATED MANGO SLICES
Authors: GOMEZ J. B. , BATES R. P. , AHMED E. M.
Published: August 2006

A continuous pasteurized‐refrigerated process was developed for mango slices in aluminum laminate and transparent boil in bag pouches (17 × 15 × 2.5 cm) and compared to slices in 1/2 pint jars. The effect of pack composition, geometry, and process time at 98°C upon enzyme and microbial activity was determined. A 24‐wk storage study monitored by periodic instrumental and sensory evaluations indicated better quality retention at 2 and 10°C than at 20°C. Product packed in aluminum laminate pouches or glass jars stored better than slices in transparent pouches. The retortable pouch served well even at abuse temperature, whereas the boil‐in‐bag has only short term (< 5 months) refrigerated storage capability.
SOME FACTORS CONTROLLING THE KINETICS OF MOISTURE MOVEMENT DURING AVOCADO DEHYDRATION
Authors: ALZAMORA STELLA M. , CHIRIFE JORGE
Published: August 2006

The effect of some factors such as initial oil content, blanching, and freezing before drying, on the rate of moisture movement during avocado dehydration was studied. It was found that the diffusion coefficients of water in avocado were strongly affected by its oil content.
CHANGES IN MICROSTRUCTURE, STARCH GRANULES AND SUGARS OF GERMINATING BROAD BEANS
Authors: EL‐SHIMI NAHED M. , LUH B. S. , SHEHATA AHMED EL‐TABEY
Published: August 2006

Scanning electron microscopy was used to study changes in micro‐structure of broad beans during the germination process. Photomicrographs showed only slight differences in the appearance of cotyledon cell structure between the dry and soaked broad beans, but the size of the starch granules increased after soaking. Also scanning electron micrographs of the cotyledons and the starch and protein fractions of broad beans revealed changes in the surface of the cells during germination of the seed. The starch granules appeared to be very fragile and proteins began to break into small fragments after 8 days of germination. There was a decrease in amylose, amylopectin, and raffinose during germination. Sucrose and fructose increased during the 4‐day germination period, but decreased thereafter. Raffinose decreased gradually during the 0‐6 day germination period, and was not detectable after 8 days.
MALONALDEHYDE CONCENTRATIONS IN FOOD ARE AFFECTED BY COOKING CONDITIONS
Authors: NEWBURG D. S. , CONCON J. M.
Published: August 2006

We studied the relationship between cooking methods and the production of malonaldehyde (MA), a putative carcinogen in mice. In hamburgers pan‐fried at moderate temperatures, the MA content increased 41‐55%; frying at higher temperatures (shorter cooking times) produced smaller increases. Microwave cooking increased MA concentrations by only 15%. In contrast, cooking chicken by microwave, conventional oven, deep‐fat‐frying, and boiling increased MA concentrations by 60‐, 55‐, 17‐19‐, and 22‐fold, respectively; the broth contained half of the MA produced in boiled chicken. On an equal portion basis, fried chicken contained less MA than hamburger. Appreciable amounts of MA were also found in smoked trout (2.2‐3.8 μg/g), canned chicken broth (2.3 μg/g), bouillon cubes (5.3 μg/g) and cheese (0.44‐0.74 μg/g) depending on cooking conditions.
WATER ACTIVITY OF AQUEOUS LACTULOSE SOLUTIONS
Authors: CHIRIFE JORGE , FONTAN CONSTANTINO FERRO
Published: August 2006

This work investigated theoretically and experimentally the water activity lowering behavior of lactulose in the intermediate moisture range (about 0.95–0.80 aw). Lactulose was found to have a negative deviation from Raoult's law slightly larger than that showed by sucrose. These results indicate that lactulose does not have the exceptionally good ability for depressing water activity recently suggested in the literature.
A STUDY OF THE WATER ACTIVITY LOWERING BEHAVIOR OF POLYETHYLENE GLYCOLS IN THE INTERMEDIATE MOISTURE RANGE
Authors: CHIRIFE JORGE , FONTAN CONSTANTINO FERRO
Published: August 2006

This work reports on the experimental determination of water activity (aw) in aqueous solutions of polyethylene glycol 200, 400, and 600, respectively. The measurements were made in the aw range of most interest to intermediate moisture foods formulation (about 0.80–0.95). The observed behavior was very well fitted by Norrish's (1966) equation and a simple relationship was found between Norrish's correlating constant and molecular weight of polyethylene glycols. It was found that this relationship may be explained through a theoretical analysis of the thermodynamic behavior of macromolecules in solution.
CHEMICAL AND PHYSICAL PROPERTIES OF APOLIPQPROTEIN OF VERY LOW DENSITY LIPOPROTEIN FROM EGG YOLF GRANULES
Authors: KOCAL J. T. , NAKAI S. , POWRIE W. D.
Published: August 2006

Tetramethylurea (TMU) was used to delipidate very low density lipoprotein from egg yolk granules [VLDL(MF)] and dissociate the apoproteins into subunits prior to gel electrophoresis. Electrophoretic analysis indicated the presence of three apoproteins, one of which was a complex of the other two. SDS disc gel electrophoresis of the proteins extracted from the TMU gels demonstrated that each band was heterogeneous, containing many polypeptide bands. SDS polyacrylamide gel electrophoresis dissociated apoVLDL(MF) into 22 polypeptides (molecular weights ranging from 9,600‐136,000) in the presence of urea, dodecyl sulphate and 2‐mercaptoethanol. Fourteen of these bands were glycoproteins reacting positively with the Schiff reagent. This heterogeneity of polypeptides is due in part to slight differences in the carbohydrate bound to the apoprotein. Electrophoresis devoid of 2‐mercaptoethanol resulted in resolution into only 18 bands, most of which contained higher molecular weight aggregates not present in the reduced samples. The apo‐VLDL(MF) was fractionated on 6% agarose columns containing 8M urea or 2 mM dodecyl sulphate. TWO apoprotein fractions were eluted from the SDS column, and three from the urea column. The protein eluted at the void volume of the urea column was a complex aggregate of the other two proteins; urea was not as good a dissociating agent as dodecyl sulphate. A similarity was found between the fractions eluted from the SDS column and the proteins extracted from the TMU gels; the polypeptides identified by SDS gel electrophoresis had identical electrophoretic patterns. The molecular weights of the two apoproteins from the SDS column were analyzed by sedimentation equilibrium techniques. The molecular weight range for the high molecular weight component was 33,300‐165,800 and 5,800‐28,100 for the low molecular weight component. It appears that the apoprotein isolated from egg yolk granules has similar protein moiety to that from egg yolk plasma and hen's plasma.
GELATINIZATION AND IN VITRO DIGESTIBILITY OF STARCH IN BAKED PRODUCTS
Authors: WOOTTON MICHAEL , CHAUDHRY MUHAMMAD ANWAR
Published: August 2006

The extent of gelatinization and in vitro digestibility of starch in shortbread, hard sweet cookies, soda crackers, a crispbread type product based on wheat, sugar wafer base, fruit cake and bread were determined. The first three products differed little in either starch gelatinization or digestibility from raw wheat starch. Among the other products, these two properties increased in the order of crisp‐bread, wafer base, fruit cake, and bread. These variations were explained in terms of prebaking water content, baking time at high moisture level which favored higher values and the presence of other ingredients such as sugar and fat which decreased both parameters.
Functional Characteristics of Sprout‐Damaged Soft White Wheat Flours
Authors: LORENZ K. , VALVANO R.
Published: August 2006

Soft white wheat was sprouted in the laboratory for 1, 2 and 4 days, respectively, before milling the wheat into flours. The flours were used to bake cakes and cookies and to determine thickening powers. The flours milled from wheat which had been sprouted for 2 or 4 days were slightly higher in ash and protein and darker in color than the flour from the sound wheat. Sprouting of the grain for longer than 1 day resulted in flours of poor cake baking quality. The cakes were low in volume, had a dip in the center, a coarse grain and a firm texture. Cookie spreads increased and cookie top grain score improved with longer times of sprouting of the grain, but the crust color of the cookies darkened. The flavor was not affected by sprouting. The thickening power of the sprout‐damaged soft wheat flours decreased with time of sprouting of the soft wheat before milling into a flour. Generally, laboratory sprouting of soft white wheat had an adverse effect on the functionality of flours in soft wheat applications. Effects of field sprouting on soft wheat flour performance are expected to be similar to those observed with laboratory sprouted soft wheat.
Dephosphorylation of Phytic Acid in Rice Bran
Authors: TANGENDJAJA B. , BUCKLE K. A. , WOOTTON M.
Published: August 2006

Incubation time and temperature, moisture content, and pH were examined to determine the conditions necessary for the hydrolysis of phytic acid in rice bran. The extent of hydrolysis increased with increase in moisture content, and autoclaving for 1 hr at 121°C destroyed a significant proportion of the phytic acid at high moisture contents. Maximum hydrolysis of phytic acid occurred by heating at pH 4.5. Incubation of rice bran slurry for 24 hr at 55°C, pH 5.1 reduced the phytic acid level by approximately 80%.
Effect of Postmortem Time and Temperature on the Release of Lysosomal Enzymes and Their Possible Effect on Bovine Connective Tissue Components of Muscle
Authors: WU J. J. , DUTSON T. R. , CARPENTER Z. L.
Published: August 2006

The influence of postmortem time and incubation temperature on the release of lysosomal enzyme activity and their effect on the muscle connective tissue have been investigated. Semimembranosus muscles from nine steers were restrained and held at 2°C (C) for 60 hr; five portions of each muscle were elevated to 37°C (HT) for different 12‐hr sequences of the 60 hr. It was found that HT incubated samples showed a greater release of lysosomal enzymes (β‐galactosidase and β‐glucuronidase), regardless of the time postmortem when high temperature conditioning occurred. The inclusion of hyaluronidase or β‐galactosidase in the sample incubation solution resulted in an increase in the dissolution of collagen fibers by collagenase, which indicates that lysosomal glycosidases may also participate in the dissolution of collagen fibers during postmortem aging.
Qualitative Aspects of Pear Flavor
Authors: RUSSELL L. F. , QUAMME H. A. , GRAY J. I.
Published: August 2006

Fire blight is th major disease affecting pear production in Ontario. Pear varieties which have been bied for resistance to this disease all lack the flavor quality of Bartlet pears. This study is the first in a series designed to generate information required to develop a fire blight resistant pear possessing acceptable flavor when processed. Sensory evaluation was utilized to select Bartlett, Magness, and Kieffer pears as the highly, intermediate, and poorly flavored varieties to be used for all subsequent analyses. Ultraviolet spectroscopy, liquid and gas chromatography confirmed distinct qualitative and quantitative differences in volatile flavor constituents. Production of flavor constituents by maturing Bartlett pear was also examined. Flavor compounds were synthesized when Bartlett pear puree was incubated with C18‐unsaturated fatty acids. A synthesis of some flavor constituents also occurred when a Kieffer pear puree was incubated with Bartlett pear enzymes.
Interactions of Several Bile Acids with Hemicelluloses from Several Varieties of Rice
Authors: NORMAND FLOYD L. , ORY ROBERT L. , MOD ROBERT R.
Published: August 2006

Purified and crude preparations of rice hemicellulose from rice bran, whole rice (brown rice), and milled rice were incubated with four bile acids (cholic, glycocholic, taurocholic, and glycotaurocholic acids) under in vitro conditions of pH, temperature, salinity, time for interaction and so forth to approximate conditions normally found in the intestinal tract. The amounts of bile acids bound gradually increased as the concentration of rice extract increased for all rice varieties, with whole rice extract or rice bran extract. Results suggest an effect of growing areas on the binding properties of rice bran and milled rice.
Aspergillus Parasiticus Growth and Aflatoxin Production on Dehydrated Taro
Authors: TSAI W. Y. J. , MOY J. H. , NIP W. K. , FRANK H. A.
Published: August 2006

A study was made of Aspergillus parasiticus growth and aflatoxin production on four taro media. The critical equilibrium relative humidity (ERH) for natural mold growth on unsterilized dehydrated taro was 88% at 20°C. However, nontoxigenic A. parasiticus NRRL 1957 did not grow at this ERH on dehydrated raw taro incubated at 20°, 30°, or 40°C. Instead, the growth of A. parasiticus NRRL 1957 on dehydrated taro was optimum at 30°C and an ERH of 96%. Aflatoxin production by toxigenic A. parasiticus NRRL 2999 was investigated on four taro media under optimal growth conditions. Only moderate quantities of aflatoxins were produced by A. parasiticus NRRL 2999 on uncooked dehydrated taro, but cooking or supplementation with peptone stimualted mycelial growth and aflatoxin production slightly. Nevertheless, growth and aflatoxin production on cooked or peptone‐supplemented taro media was low.
Comparison of Modified Direct‐Plating Procedures for Recovery of Injured Escherichia coli
Authors: DRAUGHON F. A. , NELSON P. J.
Published: August 2006

E. coli ATCC 11775 was heat injured at 59, 62, and 69°C, and recovered by a modification of the conventional coliform count on VRB. Four enrichment media, four selective overlay media, and four preincubation periods were tested to determine the optimal method for recovery of injured coliforms. Preincubation of injured E. coli for 2 hr on tryptone glucose extract (TGE) medium or plate count agar (PCA) significantly increased recovery of injured cells. Single strength violet red bile (VRB) agar gave higher recoveries than double strength VRB. No significant differences were observed between counts on boiled and sterilized VRB. We recommend the use of sterilized VRB since it is more convenient to prepare and store. Of the four enrichment and selective media examined, the recovery media of choice were TGE or PCA when used in combination with the sterilized VRB as the overlay medium. Therefore, preincubation for 2 hr with TGE or PCA overlayed with sterilized VRB is recommended for optimal recovery of injured E. coli.
Effect of Lipophilization of Soy Protein on Its Emulsion Stabilizing Properties
Authors: AOKI H. , TANEYAMA O. , ORIMO N. , KITAGAWA I.
Published: August 2006

Effect of lipophilization of the soy protein (SP) molecule on emulsion stabilizing properties (ES) was investigated by comparing the properties of alcohol‐modified, acetylated, partially hydrolyzed and unmodified SP. The modified SPs showed high ES even in the slightly acidic region, where the protein solubility remained at low level, whereas the ES of unmodified SP decreased with the decrease of protein solubility. The hydrophile‐lipophile balance (HLB) number of SP at pH 4.5 decreased and its ES increased as a result of modifications. Both the exposed tyrosine of SP determined by ultraviolet difference spectra and the hydrophobic region on the surface of the SP molecule compared with relative fluorescent intensity was increased by ethanol‐modification. The ES of the modified SP were found to increase almost linearly with the increase in fluorescent intensity and intrinsic viscosity. Considering these facts and the nature of effect of alcohols on globular proteins, it was concluded that lipophilization of the SP molecule is one of the primary factors which increase the ES in the slightly acidic region.
Microbial α‐Galactosidase for Soymilk Processing
Authors: CRUZ R. , BATISTELA J. C. , WOSIACKI G.
Published: August 2006

Several microorganisms isolated from soil enriched with soybean meal were screened for their ability to produce α‐galactosidase (α‐D‐galactoside galactohydrolase, E.C. 3.2.1.22). Soybean carbohydrates, after fermentation with Saccharomyces cerevisiae, were used as carbon source for an effective screening. Fructose‐free soy oligosaccharides were effective as inducers of the enzyme whereas normal soy oligosaccharides, including sucrose, were not. With this carbon source, invertase production was insignificant and the enzymes present liberated galactose from oligosaccharides known to be present in soybeans. Among the microorganisms studied, Cladosporium cladosporioides (Fres.) de Vr. had the highest α‐galactosidase activity. The intracellular enzyme had an optimum pH around 7.0 on the artificial substrate p‐nitrophenyl‐α‐D‐galactopyranoside (PNPG) but a pH optimum of 5.0 with melibiose. At 6.3 (the natural pH of soymilk) the relative activity on the two substrates was 90%. The enzyme was relatively thermostable, with no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated galactose from melibiose, raffinose, and stachyose and eliminated raffinose‐like sugars from soymilk, specially stachyose, in a few hours.
Production of Thermonuclease Deficient Mutants from an Enterotoxigenic Thermonuclease Producing Strain of Staphylococcus aureus
Authors: BATISH V. K. , CHANDER H. , GHODEKAR D. R. , RANGANATHAN B.
Published: August 2006

A toxigenic strain of Staphylococcus aureus known to produce both thermonuclease and enterotoxin was exposed to ultraviolet radiations. Thermonuclease deficient mutants were recovered on methylgreen‐DNA‐agar medium. All of twenty thermonuclease deficient mutants lost the capacity to produce coagulase, enterotoxin, and lecithinase. However, these functions were regained upon reversion with visible light (Photoreactivation) thus suggesting a coordinated control mechanism for the synthesis and release of the above metabolites. These characteristics in most of the mutants remained stable for 3 months.
A Simple Centrifugal Method for Measuring Expressible Moisture, A Water‐Binding Property of Muscle Foods
Authors: JAUREGUI C. A. , REGENSTEIN J. M. , BAKER R. C.
Published: August 2006

With the development of more refined methods of measuring water‐binding properties of meats, the term “water‐holding capacity” needs to be replaced with more specific and carefully defined terms such as expressible moisture, water‐binding potential, and free drip. An improved method of measuring expressible moisture is described which is simple and reproducible. It basically measures the amount of liquid squeezed out of a protein system with centrifugal force, by measuring the weight gain of a filter paper surrounding the sample. This method seems to be highly sensitive to factors that affect the water‐binding properties of muscle foods.
Water Conservation in Closed Rotary Cookers by Evaporative Cooling
Authors: YAWGER E. S. , ADAMS H. W. , HARDT P. K.
Published: August 2006

Better cooling and water savings of up to 40% may be realized by installing a blower in closed rotary coolers. The air blown through the cooler headspace aids cooling by causing water to evaporate from the cans’surface. In four tests at a tomato plant in California, water flow rates with the blower off ranged from 25–29 gpm and with the blower on ranged from 12.5–18 gpm. The blower decreased the maximum temperature in the shell from 2–6°F and decreased the final average can temperature from 3.5–7°F.
Scanning Electron Microscopy, Proteolytic Enzyme Activity, and Acceptability of Beef Semitendinosus Cooked by Microwaves and Conventional Heat
Authors: HUTTON C.W. , NEGGERS Y.H. , LOVE T.O.
Published: August 2006

Beef semitendinosus muscles cooked by conventional heat and microwave energy to endpoint temperatures of 40, 50, 60, and 70°C were evaluated for structural (scanning electron microscopy, SEM) changes, enzyme activity, and shear value. The 70°C samples were evaluated by sensory panel. As endpoint temperature increased, there were concomitant increases observable in SEM in intermyofibrillar spaces, fiber fragmentation, and occurrence of nonfibrous connective tissue. At 70°C, microwave samples were more fragmented, flattened, and coagulated than the conventional samples. Generally, enzyme activity of the muscle and drip decreased as end‐point temperature increased. Conventional samples received higher sensory scores than microwave samples.
Reduction of Numbers of Salmonella typhimurium on Poultry Parts by Repeated Freeze‐Thaw Treatments
Authors: OLSON VEASHA M. , SWAMINATHAN B. , STADELMAN W. J.
Published: August 2006

Cells of Salmonella typhimurium suspended in 50 ml of 0.1% buffered peptone were subjected to five cycles of rapid or slow freezing and rapid or slow thawing. A five cycle rapid freeze‐rapid thaw process was found to be an effective treatment resulting in 99% reduction in the numbers of S. typhimurium cells. Of the surviving cells after treatment, 75% was sublethally injured. The five cycle rapid freeze‐rapid thaw process was investigated for its effectiveness in reducing numbers of S. typhimurium cells on experimentally inoculated chicken wings. The part of chicken wings consisting of ulna and radius with attached skin and muscle was inoculated with low (16–20 CFU/g) or high (ca 1,100 CFU/g) numbers of S. typhimurium and each wing was subjected to five cycles of the rapid freeze‐rapid thaw process. There was over 90% reduction in the numbers of S. typhimurium cells on the chicken wings after the freeze‐thaw treatment.