bluuebunny/crossref_metadata_2025 huggingface dataset:
Lipid Composition and Flavor Changes in Irradiated Mango (var. Alphonso)
Authors: GHOLAP A.S. , BANDYOPADHYAY C. , NAIR P.M.
Published: August 2006

Changes were studied in fatty acid composition of the pulp, aroma and flavor of gamma irradiated (0.25kGy) and control mature green Alphonso mangoes during ripening at 25–30°C. Ripening of both control and irradiated mangoes was accompanied by changes in glycerides as well as fatty acids. Oleic acid of pulp oil of irradiated mangoes decreased appreciably during ripening as compared with controls. Lin‐oleic acid of pulp oil of unirradiated fruits decreased markedly on the 6th day of storage. With irradiated fruits linoleic acid remained unaffected up to the 12th day of storage. Linolenic acid content of pulp oil of irradiated fruit increased much more than that of unirradiated fruit during ripening. Gas chromatographic profiles of volatiles of control and irradiated mangoes showed no difference.
Moisture Sorption Isotherms of Dried Apricot, Fig and Raisin at 20 °C and 36°C
Authors: AYRANCI EROL , AYRANCI GÜLER , DOGANTAN ZAFER
Published: August 2006

Isotherms were found to be of type I, typical of high sugar foods. Study on temperature dependence of isotherms showed that above water activities of 0.6, moisture content was higher at higher temperature. This was explained by endothermic dissolution of sugar at high water activities. Iglesias and Chirife, Halsey, BET and GAB equations were tested to fit the data. Monolayer moisture contents for the three foods were determined from BET and GAB equations. In both models, monolayer moisture was found to decrease with increasing temperature. Isosteric heat of sorption data from the isotherms at two temperatures, revealed that strength of interactions between water vapor and adsorbent increased with moisture content.
Water Sorption Isotherms of Raisins, Currants, Figs, Prunes and Apricots
Authors: TSAMI E. , MARINOS‐KOURIS D. , MAROULIS Z.B.
Published: August 2006

Moisture sorption isotherms of dried fruits [Sultana raisins, Corinthian (black) currants, figs, prunes, and apricots] were determined at 15, 30, 45, and 60°C, using the standard static gravimetric method developed by the European Cooperation Project COST 90. Experimental curves showed an inverse effect of temperature at high moisture content due to high sugar content of dried fruits. The hysteresis between adsorption and desorption was verified experimentally. The GAB equation was used to predict experimental data for water activity range 0–0.95.
Polysaccharide Effects on Cross‐Flow Microfiltration of Two Red Wines with a Microporous Alumina Membrane
Authors: BELLEVILLE M.‐P. , BRILLOUET J.‐M. , DE LA FUENTE B. TARODO , MOUTOUNET M.
Published: August 2006

Two red wines, from the same cultivar, differing by polysaccharide content were filtered using cross‐flow microfiltration with an alumina membrane, pore size 0.2 μm. Filtration flow rates were different. The wine richest in polysaccharides (A) showed a typical external fouling profile with progressive stabilization, while wine B showed a permanent decrease in flux (external and internal fouling). Retention of polysaccharides negatively correlated with their hydrodynamic volume, overall losses being higher for wine B. Polysaccharides had a possible role in fouling related to their structures and molecular weight distribution in the two wines.
Microbiological and Enological Parameters during Fermentation of Musts from Poor and Normal Grape‐Harvests in the Region of Alicante (Spain)
Authors: QUEROL A. , JIMÉNEZ M. , HUERTA T.
Published: August 2006

Must and wine from grapes harvested in two vintages (1986 and 1987) were anlyzed during vinification for physicochemical and microbiological characteristics. The 1986 vintage would be considered abnormal or poor vintage because of higher rainfall at harvest, and the 1987 one a normal vintage. Low reducing sugars and high volatile acidity at the beginning of the poor fermentation was observed as compared to normal vinification. The yeast population showed atypical evolution through the process since oxidative yeasts were isolated in the first stages of the poor vinification.
A Test for Evaluation of the Serum Separation Potential of Tomato Ketchup
Authors: STOFOROS NIKOLAOS G. , REID DAVID S.
Published: August 2006

The tendency of tomato ketchup to separate into a structural solids phase and a serum phase was measured by placing a small amount of ketchup on a wire screen mounted at the bottom of a plexiglass tube. The screen retained structural solids along with “bound” serum while “unbound” serum drained through and collected in a holder tube below the screen. Rate and degree of separation were particularly applicable to study separation potential of single serving ketchup pouches. Although reducing storage temperature decreased initial rate of serum separation, final amount of serum loss was independent of temperature.
Effect of Heat Treatments on Chemical Analysis of Dietary Fiber
Authors: CHANG M.‐C. , MORRIS W. C.
Published: August 2006

Apple fiber, corn fiber, oat bran and soy fiber were analyzed to study the effect of heat processing (autoclaving at 121°C/15 min, 100°C/30 min and microwave heating for 5/10 rain) on dietary fiber fractions. Samples were analyzed for insoluble (IDF), soluble (SDF), and total dietary fiber (TDF) by an enzymatic‐gravimetric method. Autoclaving reduced IDF of apple fiber and TDF of apple fiber and oat bran. Microwave heating reduced TDF in apple fiber and oat bran and IDF in oat bran but increased the SDF of apple fiber. All treatments decreased the SDF in corn fiber. Effects on dietary fiber fractions depended on fiber type and processing method.
High Temperature‐Short Time Pasta, Processing: Effect of Formulation on Extrudate Properties
Authors: COLE M.E. , JOHNSON D. E. , COLE R. W. , STONE M. B.
Published: August 2006

Effects of wheat type and functional ingredients on selected characteristics of pregelatinized pasta manufactured by high temperature‐short time twin‐screw extrusion were evaluated by physicochemical methods. Although wheat type exerted minor influence on maximum force, total organic matter, and water absorption index, both durum and hard wheats were suitable as raw materials for production of pregelatinized pasta. Most differences in quality characteristics of pasta supplemented with additives were attributable to effects glyceryl monostearate. Neither disodium phosphate (1.0% nor wheat gluten (5.0%) substantially affected physicochemical properties related to textural quality.
Prediction of Flavor Retention during Spray Drying: An Empirical Approach
Authors: BANGS W.E. , REINECCIUS G.A.
Published: August 2006

A rapid, semi‐quantitative prediction model was developed for retention of volatile organic flavoring compounds during spray drying. Nonequilibrium vapor phase flux and effective (liquid phase) diffusion coefficients of lemon oil and/or butanol isomers (n‐, sec‐, tert‐) correlated with spray dryer retention. Prediction of retention of these compounds was dependent on the specific sample matrix and dryer.
Time‐Temperature Equivalence of Discrete Particles during Thermal Processing
Authors: SADEGHI F. , SWARTZEL K. R.
Published: August 2006

A method is developed to determine time‐temperature equivalencies within discrete particles during thermal processing. Encapsulated calibration materials were examined for establishing the equivalent point for a canning process where results were in good agreement with thermal evaluations using Ecklund thermocouple data. Process characteristics for continuous flow, as Reynolds number, Nusselt number, residence time distribution within heat exchangers and holding tubes, and size and shape of particles are considered for expanding the use of the methodology.
Velocity Distributions of Food Particle Suspensions In Holding Tube Flow: Distribution Characteristics and Fastest‐Particle Velocities
Authors: DUTTA BHASKAR , SASTRY SUDHIR K.
Published: August 2006

Velocity distributions of model food particles were investigated by videotaping particles suspended in sodium carboxymethylcellulose (CMC) solutions during passage through a transparent holding tube similar in dimension to that of commercial aseptic processing systems. The distributions could be well described by log‐normal models. Fastest particle velocities were below theoretical centerline velocities for Newtonian fluids but were above theoretical values for the fluids used. Results indicated that for particle concentration levels used in these studies, channeling and particle‐fluid interaction effects may be significant.
Six Northwest Atlantic Finfish Species as a Potential Fish Oil Source
Authors: KRZYNOWEK JUDITH , MURPHY JENNY , PARISER E. RAY , CLIFTON ARTHUR B.
Published: August 2006

Lipid, cholesterol, and fatty acid data were determined for six species of fish caught off the coast of Massachusetts on several sampling dates. The fattier fish (>5% fat) had low calculated levels of cholesterol per gram of fat (2–14 mg/g). However, low levels of cholesterol in edible flesh (50 mg/100g) amounted to large amounts of cholesterol per gram fat (17–70 mg/g) for lean fish (<5% fat). Wide fluctuations in fat content of the fatty species were paralleled by changes in fatty acid composition. All species would yield about 35% 20‐carbon polyunsaturated fatty acids (PUFA) if the 20‐carbon monoenes were removed.
Initial Fish State and Mixing Time Effects on Textural Characteristics of a Restructured Catfish Product
Authors: ABIDE G.P. , HEARNSBERGER J.O. , SILVA J.L.
Published: August 2006

A restructured catfish product similar to a corn dog was developed using tumbled catfish from low cost fillets. The product when made from fresh fillets, was more tender but had tougher skin than when made from frozen fillets. Mixing more than 5 min resulted in a more rubbery and tougher product as demonstrated by higher Instron peak load and longer relaxation time.
Application of Ellipsometry to Evaluate Surface Cleaning Effectiveness
Authors: MCGUIRE JOSEPH , AL‐MALAH KAMAL , BODYFELT FLOYD W. , GAMROTH MICHAEL J.
Published: August 2006

Mechanisms associated with the cleaning of food contact surfaces are not completely understood, and attempts to evaluate or improve cleaning processes are consequently hindered. The usefulness of ellipsometry as a technique to rate efficiency of different cleaning methods with respect to ability to remove milk soils from various materials is described. Film properties obtainable with ellipsometry, including a measure of the apparent mass remaining on a given surface after cleaning, can be used to provide an indication of the relative effectiveness of a cleaning method. This information contributes to establishment of criteria by which the effectiveness of a cleaning operation can be judged.
Effects of Temperature and Oxygen on the Growth of Listeria monocytogenes at pH 4.5
Authors: BUCHANAN ROBERT L. , KLAWITTER LORI A.
Published: August 2006

Growth effects were studied using tryptose phosphate broth adjusted with hydrochloric acid. The microorganism survived for extended periods at low incubation temperatures (5 and 10°C), and grew at intermediate temperatures (19 and 28°C). Aerobic incubation at 37°C resulted in relatively rapid inactivation of the organism; however, when oxygen was restricted the organism recovered and survived for extended periods. Oxygen restriction enhanced the growth rate at 19°C. Results demonstrated temperature and oxygen availability interacted to influence survival of L. monocytogenes in low pH environment.
Physical‐Chemical Characteristics of Partially Clarified Guava Juice and Concentrate
Authors: HODGSON AURORA S. , CHAN HARVEY T. , CAVALETTO CATHERINE G. , PERERA CONRAD O.
Published: August 2006

Partially clarified guava juice concentrate was prepared from single strength guava puree (5.5°Brix) by treatment with pectinase (2 hr at 50°C), extraction of juice with a rack‐and‐cloth press, and vacuum concentration to 23°Brix. The concentrate had the following characteristics: density, 1.10; pH, 3.16; total acids, 4.67%; ash, 1.51%; moisture, 72.4%; ascorbic acid, 867 mg%; viscosity, 4.4 cp; and CIE L* 39.2, CIE a* 10.33, CIE b* 27.11.
Shelf Life of Shrimp (Penaeus merguiensis) Stored at Different Temperatures
Authors: SHAMSHAD S.I. , KHER‐UN‐NISA  , RIAZ M. , ZUBERI R. , QADRI R.B.
Published: August 2006

The sensory, microbiological and biochemical changes were determined in shrimp (Penaeus merguiensis) stored at 0° to 35°C. Mean aerobic plate count of fresh shrimp, initially 5.0 × 105 CFU/g, increased with time and temperature to 6.4 × 109 CFU/g at 35°C after 24 hr. A total of 560 different bacteria were isolated and identified. In addition, the dominant organisms were tested for ability to reduce TMAO, produce indole and hydrolyze protein. The initial bacteria were 30% Gram + organisms but changed to predominantly Grampsychrotrophs at lower temperatures and to mesophiles at higher temperatures. Odor, texture and color qualities decreased; TMA, TVB, pH and Indole increased with time and temperature. Shelf life of shrimp ranged from 7 hr at 35°C to 13 days at 0°C.
Thermal Conductivity of Surimi–Measurement and Modeling
Authors: WANG DE‐QIAN , KOLBE EDWARD
Published: August 2006

To measure temperature‐dependent thermal conductivity of surimi, a line‐source probe system was developed. Effects of test conditions and sample history were investigated. Thermal conductivity of Alaska pollock surimi having 0, 4, 6, 8, and 12% cryoprotectant levels was measured in the range ‐40 to 30°C. Thermal conductivity of surimi has a relatively weak dependence upon cryoprotectant level when water content of the sample is controlled at 80.3%. From measured data, the Schwartzberg model and its modification were selected for future prediction. Three parameters in the model, Ti, B, and K′f had a linear variation with cryoprotectant concentration.
Cryoprotective Effects of Some Materials on Cod‐Surimi Proteins during Frozen Storage
Authors: SYCH J. , LACROIX C. , ADAMBOUNOU L T. , CASTAIGNE F.
Published: August 2006

Freeze‐induced protein denaturation of cod surimi was studied as affected by carbohydrates (sucrose and glucose syrup at 8% w/w), polyols, (sorbitol and glycerol at 8% w/w), protein hydrolysates (fish protein and casein hydrolysates at 4% w/w), hydrocolloids (pectin‐1% w/w, sodium alginate, lambda‐ and iota‐carrageenan‐0.5% w/w) and combinations of the above, (sucrose/sorbitol 1:1 mixture at 8% w/w, or combined with protein hydrolysates at 4% w/w). Salt extract‐able protein (SEP) and heat induced denaturation by differential by differential scanning calorimetry (DSC) were used to monitor protein changes in surimi stored 16 wk at ‐20°C. The best cryoprotection effect was achieved from sorbitol, glucose syrup (DE = 60), sucrose and sucrose/sorbitol 1:1 w/w mixture at 8% w/w in surimi. Correlations between certain DSC parameters and SEP were high.
Hot‐boning, Tumbling, Salt and Chopping Temperature Effects on Cooking Yield and Acceptability of Emulsion‐type Pork Sausage
Authors: OCKERMAN H.W. , WU Y.C.
Published: August 2006

Hot‐boned or chilled pork with addition of 2% or 3% salt was used to prepare emulsion‐type pork sausage. Different tumbling periods and a variety of chopping temperatures were evaluated. Emulsifying capacity (EC), water‐holding capacity (WHC), pH, total plate count (TPC) and organoleptic properties were determined. Hot boned pork with 3% added salt had higher EC, pH, WHC, cooking yield and lower TPC than chilled meat samples with 2% added salt. As chopping temperature increased, WHC decreased and TPC increased. However, an intermediate chopping temperature of 12.8°C produced superior yield.
Effects of Trimming and Added Connective Tissue on Compositional, Physical and Sensory Properties of Restructured, Pre‐cooked Beef Roasts
Authors: LIU C. W. , HUFFMAN D. L. , EGBERT W. R. , LIU M. N.
Published: August 2006

Restructured beef roasts were prepared using trimmed (intermediate or extensive) and chunked (kidney plate or hand knife) beef shoulder clods with varying levels (0, 10, 20 or 30%) of added connective tissue (flaked with ComitrolR). Intact beef top rounds (control) and all restructured roasts were water cooked to 62.8°C internal temperature. Increasing connective tissue increased (P<0.05) tenderness and fat of restructured products with no deleterious effect (P>0.05) on product bind. Addition of 30% connective tissue decreased (P<0.05) juiciness and overall acceptability of the products; however, products with addition of 10% or 20% connective tissue were acceptable. Sensory data indicated restructured roasts were as acceptable as intact top rounds.
Physical, Chemical and Sensory Characteristics of Four Types of Beef Steaks
Authors: JOHNSON R.C. , ROMANS J.R. , MULLER T.S. , COSTELLO W. J. , JONES K.W.
Published: August 2006

Four types of beef forequarter steaks, rib eye roll steaks (RER), ser‐ratus ventralis solid‐muscle structured steaks (SRV), salt/phosphate comminuted structured steaks (NaCl/PO4) and algin/calcium comminuted structured steaks (Alg/Ca) were evaluated. Meat purchasers preferred the color, lack of surface discoloration and overall appearance of intact muscle steaks (RER and SRV) over the comminuted structured steaks (NaCl/PO4 and Alg/Ca). Purchasers perceived the fat content in SRV steaks to be less than in RER steaks. Sensory evaluations of juiciness and overall desirability were similar for all four types. Intact muscle steaks were lower in sensory tenderness ratings and higher in flavor desirability than comminuted structured steaks. Consumer acceptability was evident for all four types offering merchandising options to beef fabricators.
Physical‐Chemical Properties and Cooking Yield of Hamburgers Prepared from Accelerated Processed Beef
Authors: VAN LAACK RIËTTE L.J.M. , SMULDERS FRANS J.M.
Published: August 2006

The effect of time of processing, pre‐ vs post‐rigor, on quality of hamburgers prepared from electrically stimulated beef was investigated. Within 2 hr postmortem flanks of right sides of 8 electrically stimulated (85 V, 14 Hz, 30 s) and 8 nonstimulated cow carcasses were hot‐processed into hamburgers. Flanks of left sides were cold‐processed after 20 hr at 1 ± 1°C. Electrical stimulation resulted in significantly higher cooking losses than no stimulation. Hot processed hamburgers from nonstimulated beef had lowest cooking losses whilst hot‐processing virtually nullified adverse effects of stimulation on cooking yield. Irrespective of electrical stimulation, shear forces for hot‐processed hamburgers were lower than shear forces for cold processed hamburgers. Increased brightness (higher L*‐values) observed in hot‐processed hamburgers was a result of fat‐smearing.
Effect of Chloride Salts and Antioxidants on Sensory and Storage Traits of Restructured Beef Steaks
Authors: WHEELER T.L. , SEIDEMAN S.C. , DAVIS G.W. , ROLAN T.L.
Published: August 2006

The effects of antioxidants (0.01 or 0.02% of total fat), salt level (0.375 or 0.750%) and salt type (NaCl, KCl or a 65% NaCl + 35% KCl combination) in a 2 × 2 × 3 factorial arrangement on the quality of restructured beef steaks were determined. Meat blends with 0.02% antioxidant had lower thiobarbituric acid (TBA) values than those with 0.01% after 85 to 155 days of frozen storage. Steaks with no salt (pooled across antioxidant levels) had lower TBA values than steaks with any salt type after 85 days storage or either level of salt after 155 days storage. Steaks with either level of added salt resulted in higher ratings for juiciness, saltiness and overall palatability than steaks with no added salt. Juiciness, flavor desirability, saltiness and overall palatability ratings generally were higher for restructured steaks made with NaCl or NaCl + KCl compared to those made with KCl. KCl at 35% of total salt could serve as a NaCl substitute in restructured beef steaks.
Influence of Aerobic Metmyoglobin Reducing Capacity on Color Stability of Beef
Authors: FAUSTMAN C. , CASSENS R.G.
Published: August 2006

Slices of beef longissimus and gluteus medius muscles were stored sealed for 24, 48, 72, and 96 hr in a pigment‐oxidizing atmosphere of 1%O2/99%N2. Greater (P<0.05) metmyoglobin formation occurred with increased storage time and the gluteus medius was less (P<0.05) color‐stable than longissimus. Following storage in the low‐O2 atmosphere, muscle slices were held 24 hr under aerobic conditions to allow pigment reduction. Absolute pigment reduction was greater (P<0.05) in slices stored 72 and 96 hr than in those stored 24 and 48 hr. Relative reduction was maximal at 72 hr. Differences in color stability between longissimus and gluteus medius muscles do not appear to be due to aerobic pigment reduction.
Soluble Hydrocolloids Enable Fat Reduction in Process Cheese Spreads
Authors: BRUMMEL SHARON E. , LEE KEN
Published: August 2006

Aqueous dispersions of soluble hydrocolloids replaced lipids in process cheese spreads. About 40% and 50% fat reduction was obtained relative to a control cheese spread containing 25% fat by increasing moisture to 62% and 68%, respectively, and eliminating a portion of fat from the formulation. Xanthan, λ‐carrageenan, three types of high‐methoxyl pectin, propylene glycol alginate, low‐viscosity guar and Zooglan 115 gums were added to process cheese spreads at 0.18% to 4.1% wet basis. Spreads with 2.2%λ ‐carrageenan, 1.7% to 2.2% pectin or 1.7% low‐viscosity guar had textures consistent with a high‐fat cheese control. Above these gum levels, cheese spread firmness (by Instron measure) increased while melt decreased. A 15% fat, 62% moisture cheese spread with 1.7% pectin was most like the control. In sensory studies it was less preferred than a control spread (25% fat, 48% moisture) due partially to less flavor.
Comparison of Quality Characteristics of Selected Yellow‐and White‐fleshed Peach Cultivars
Authors: ROBERTSON J.A. , HORVAT R.J. , LYON B.G. , MEREDITH F.I. , SENTER S.D. , OKIE W.R.
Published: August 2006

Physical, chemical and sensory characteristics and volatile constituents of five yellow‐and six white‐fleshed peach cultivars were compared. The soluble solids/titratable acidity ratios were significantly higher and the Minolta “b” values were significantly lower for white‐fleshed than for yellow‐fleshed cultivars. Shelf life of white‐fleshed fruit equalled that of yellow‐fleshed fruit. Amounts of five compounds that contribute significantly to typical peach aroma were significantly higher in white‐fleshed than in yellow‐fleshed peaches. Generally, flesh color showed little influence on hedonic scores, peach impact and sweet/sour balance.
Effects of Salts and pH on Heating‐Related softening of Snap Beans
Authors: VAN BUREN J. P. , KEAN W. P. , GAVITT B. K. , SAJJAANANTAKUL T.
Published: August 2006

The effects of salts and pH on softening during cooking were tested by modifying solutions in which pods were heated. Ca displacement was minimized by soaking heated pods in 0.2M CaCl2 before measuring firmness. Softening was increased independently by the presence of salts and when pH was raised from 5.2 to 6.2. Cations decreased firmness in the order Li > Na = K > NH4 and Ca > Mg. Anions decreased the firmness in the order SO4 > acetate > CI > NO3. Firmness differences persisted at long heating times. The results support the hypothesis that pectin β‐elimination was the principal softening reaction.
Volatile Components of the Fruit of Pistacia Lentiscus
Authors: WYLLIE S. GRANT , BROPHY JOSEPH J. , SARAFIS VASSILIOS , HOBBS MICHAEL
Published: August 2006

The volatile components from the fruit of the Pistacia lentiscus tree were analyzed by capillary gas chromatography (CGC) and CGC‐mass spectrometry. The major components were the monoterpenes α‐pinene, β‐pinene, myrcene and limonene. Several sesquiterpenes, aliphatic esters, ketones, and phenolic compounds such as thymol and carvacrol were also identified.
Characterization of Selected Materials for Lemon Oil Encapsulation by Spray Drying
Authors: BANGS W.E. , REINECCIUS G.A.
Published: August 2006

Methods were developed for characterizing various polymers for their capacity to retain high amounts of encapsulated lemon oil. The testing protocol included evaluation of polymer isothermal drying curves, fluid flow characteristics, lemon oil encapsulation efficiency, emulsion stability, maximum loading values, vapor phase diffusive flux and extractable oil. Of the encapsulation matrices examined, the commerical product, Capsul, was best overall, with excellent retention of volatile oil, emulsion stability and load capacity. An oxidized, phenylalanine‐reacted starch rated best of the experimental materials.
A Comparison of Mineral Extraction Techniques of Citrus Juices as Analyzed by Inductively Coupled Plasma Atomic Emission Spectrometry
Authors: REZAAIYAN R. , NIKDEL S.
Published: August 2006

Two methods of mineral extraction for citrus juices were investigated: dry ashing in a muffle furnace and wet ashing in a microwave oven. Elemental concentrations were determined by Inductively Coupled Plasma Atomic Emission Spectrometry (ICP‐AES). For reference, a synthetic multielement mixture was prepared and analyzed. Results for the multielement solution using wet ashing in a microwave oven or dry ashing in a muffle furnace differed by less than 10% from those for an undigested, but diluted solution. An exception was boron, of which 96% was lost in the muffle furnace. Grapefruit juice analysis showed differences in concentration of less than 10% for all elements. Orange juice samples, however, showed greater losses for Na (16%), Si (13%), and Sn (11%) with the dry ashing method.
Density and Porosity in Drying Starch Materials
Authors: MAROUSIS S.N. , SARAVACOS G.D.
Published: August 2006

The particle density of granular and gelatinized corn starches was determined in the moisture range 0 to 1 kg water/kg dry solids, using a gas stereopycnometer. The bulk porosity (void fraction) of spherical starch samples at various moisture contents was estimated from the bulk and particle densities during air drying at 60°C. The particle density data fitted a polynomial function of moisture content (X), passing through a maximum value of 1500 kg/m3 at X = 0.15. The bulk porosity of the starch samples increased linearly during drying, reaching a value of 0.45 near dryness. Differences in structure between granular and gelatinized starches during drying were observed by stereomicroscopy. The changes in porosity could be related to variations of the effective moisture and thermal diffusivities of starch materials.
Water Mobility and Crystallization Action of Lactose‐water Systems by Oxygen‐17 and Carbon‐13 NMR
Authors: LAI HSI‐MEI , SCHMIDT SHELLY J.
Published: August 2006

Systems ranging in concentration from 10‐60g lactose/100g water were investigated by fully proton decoupled 17O and fully proton decoupled 13C Nuclear Magnetic Resonance (NMR). The relation between 17O NMR transverse relaxation rate measurements and lactose concentration showed water mobility decreased linearly with increasing lactose concentration up to 25g lactose/100g water and decreased rapidly and nonlinearly above that level. Water mobility was used to monitor lactose crystallization in supersaturated solutions with time. The 13C NMR showed no significant differences in chemical shifts of carbon atom peaks in lactose molecules during crystallization. However, depending on the method of sample preparation, mutarotation could be observed.
Rapid Extraction of Lycopene and β‐Carotene from Reconstituted Tomato Paste and Pink Grapefruit Homogenates
Authors: SADLER G. , DAVIS J. , DEZMAN D.
Published: August 2006

Samples were extracted in Erlenmeyer flasks with hexane‐ethanol‐acetone (50:25:25). After extraction, 15 mL of water were added to separate the solution into polar and nonpolar layers. Lycopene was concentrated in the upper nonpolar phase while other components and polar pigments were contained in the lower polar phase. The lycopene phase was analyzed using isocratic HPLC with a C‐18 column and methanol‐THF‐water (67:27:6) mobile phase. Lycopene and (β‐caro‐tene eluted as chromatographically pure peaks.
Effects of α‐, γ‐, and δ‐Tocopherols on Oxidative Stability of Soybean Oil
Authors: JUNG MUN Y. , MIN DAVID B.
Published: August 2006

The effectts of 0, 100, 250, 500 and 1000 ppm of α‐, γ‐, or δ‐tocopherol on oxidative stability of purified soybean oil in the dark at 55°C were studied. We measured peroxide value and headspace oxygen consumption in the samples. Purified soybean oil was prepared by liquid column chromatography. Tocopherols acted as antioxidants or prooxidants depending on their concentration. Optimum concentrations of α ‐, γ ‐, and δ– tocopherols to increase oxidative stability was 100, 250 and 500 ppm, respectively. The tocopherols had significant prooxidant effect (P < 0.05) at higher concentrations above this.
Edible Methylcellulose‐Based Films as Moisture‐Impermeable Barriers in Sundae Ice Cream Cones
Authors: RICO‐PEÑA DELMY C. , TORRES J. ANTONIO
Published: August 2006

An edible bilayer film of methylcellulose and palmitic acid, 3:1 w/ w, and a pure methylcellulose film were tested as moisture‐impermeable barriers in a simulated sundae ice cream cone. Circular pieces of film were arranged between the sugar cone and the chocolate layer of samples. Sugar cones of samples containing methylcellulose‐palmitic acid films showed no detectable moisture increase for 10 weeks at ‐23°C and for 4 weeks at ‐12°C and only negligible increments after that. Moisture increase was greater in samples with pure methylcellulose films. Films retarded moisture transfer from ice cream to the sugar cone keeping its crispness longer than 3 months which is the commercial storage‐life of the uncoated product.
Effect of Infrared Heat Processing on Rehydration Rate and Cooking of Phaseolus vulgaris (Var. Pinto)
Authors: ABDUL‐KADIR ROHANI , BARGMAN TRACY J. , RUPNOW JOHN H.
Published: August 2006

Imbibition studies and cooking tests were conducted to evaluate the effect of infrared (IR)‐heating on pinto beans (Phaseolus vulgaris) heated to 99°C and 107°C. IR‐heating improved rehydration rate and increased degree of swelling of Pinto beans. Water absorption capacities and imbibition rates were higher for the 99°C than 107°C samples. However, tests showed IR‐heating significantly increased cooking time of pinto beans.
Effect of Surimi Addition to Fresh Pasta on Ultra‐structure and Cooked Firmness
Authors: KIM S‐H. , HUANG Y‐W. , CARPENTER J. A.
Published: August 2006

Transversal ultra‐structure and firmness were examined on cooked spaghetti‐shaped pasta prepared from durum semolina with 0% (control), 10%, 20%, and 30% Alaskan pollock surimi. The ultra‐structure of the pasta exhibited two differences between inner and outer gross structures of the extruded product. In the inner portion, control and surimi‐added pasta were not different. In the outer portion, surimi gel was observed as a network with small cavities uniformly distributed throughout the matrix formed by the gluten and/or gelatinized starch of durum semolina. Cooked firmness of the pasta decreased with addition of surimi.
Carboxymethyl Kefiran: Preparation and Viscometric Properties
Authors: MUKAI TAKAO , TOBA TAKAHIRO , ITOH TAKATOSHI , NIMURA TATSUTO , ADACHI SUSUMU
Published: August 2006

Carboxymethyl (CM‐) kefiran was prepared with monochloroacetic acid in isopropyl alcohol at 30, 40 and 50°C for 4 and 24 hr. Resulting CM‐kefiran varied in degree of substitution (0.73‐0.89), molecular weight (5.0‐7.0 × 105) and viscosity (4.5‐14.5 cP in 0.5% aqueous solution) depending on the conditions. Carboxymethylation resulted in a maximum fourteenfold increase in viscosity. 13C‐NMR spectra of CM‐kefiran indicated C‐6 of native kefiran was preferentially substituted with CM‐groups.
Kinetic Analysis of the Effect of Some Processing Factors on Changes in Color of Comminuted Meats during Processing
Authors: PALOMBO RACHAMIM , WIJNGAARDS GERRIT
Published: August 2006

Changes in the psychometric color attributes lightness (L*), hue angle (H*) and chroma (C*) of porcine lean meat batters during processing were kinetically analyzed using the empirical approach of mathematical modeling. The changes during 24 hr storage at 15°C and during heating at 40°C, 50°C, and 60°C were fitted into a model and analyzed for the effects of air pressure during chopping, cutter type and enzyme inhibitors. For changes in L* and C* at 40°C, 50°C and 60°C such kinetic analysis was not possible. Among the factors studied, “air pressure” had the greatest overall effect on color. The effect of “cutter type” was intermediate and that of “enzyme inhibitors” least. The effects found could be ascribed to changes in absorption and scatter properties of the meat batters.
Evaluation of Natural Antioxidants in Frankfurters Containing Chicken and Pork
Authors: RESURRECCION ANNA V. A. , REYNOLDS A. E.
Published: August 2006

Three natural antioxidant systems, tocopherol, extract of rosemary, a tocopherol and rosemary combination, and BHA/BHT were evaluated in frankfurters prepared from chicken and pork. Thiobarbituric acid numbers of refrigerated bulk and vacuum packaged samples stored in darkness for up to 18 days indicated that natural tocopherols provided significantly more protection than controls containing no antioxidant and were as effective as BHA/BHT in retarding oxidation. All bulk‐packaged frankfurters except those containing BHA/BHT and tocopherols were inedible after 18 days. Color values indicated no evidence that any treatment provided better color stability.
Extraction of Mutagens from Chlorinated Poultry Chiller Water
Authors: SCHADE JOHN E. , TSAI LEE‐SHIN , TONG LILIANA , WILSON ROBERT , MacGREGOR JAMES T.
Published: August 2006

Poultry chiller water (PCW) was used as a model to study the formation of mutagens that can result from chlorinating waters of high organic content. The Ames Salmonella mutagenicity test was used to evaluate solvent extracts of PCW. Pentane gave satisfactory extraction of mutagens without the emulsion problem encountered with dichloromethane, permitting the use of pentane in continuous extractors. Use of thiosulfate to remove residual chlorine in samples resulted in low mutagenicity. Mutagens were formed within minutes of chlorination and continued to change in amount during the next 1‐2 hr. Mutagen formation was affected by pH and was proportional to chlorine dosage.
Effect of Institutional Heating Methods of Cold and Hot Boned Restructured Beef Roasts
Authors: NOBLE JANET M. , McMAHON PAMELA S. , SEMAN D. L. , MOODY W. G. , DOUGLASS LARRY W.
Published: August 2006

Hot‐ and cold‐boned (HB and CB, respectively) restructured beef roasts were cooked in either: a conduction oven, convection steamer, low temperature cook/hold over or low temperature controlled humidity cook/hold oven. CB roast cooked in the conduction oven had higher cooking yields and lower shear values than CB roasts prepared by convection and low temperature controlled humidity cook/hold oven. HB roasts, cooked in the conduction oven, also had slightly higher cooking yields than other methods. No differences for shear values were apparent for HB roasts cooked in the various ovens. A sensory panel indicated CB and HB roasts had a browned beefy flavor, were juicy and moderately blended with little aftertaste. Restructured roasts are satisfactory for food service/institutional use but differences in yield and tenderness due to cooking method should be recognized.
Thermal Denaturation of Hake (Merluccius hubbsi) Myofibrillar Proteins. A Differential Scanning Calorimetric and Electrophoretic Study
Authors: BEAS VIVIANA E. , WAGNER JORGE R. , CRUPKIN MARCOS , AŃON MARÍA C.
Published: August 2006

Denaturation of hake (Merluccius hubbsi) proteins was studied with DSC by monitoring Tmax of transitions and denaturation enthalpies. Whole muscle free of connective tissue showed two transitions (Tmax 46.5°C and 75.3°C), and ΔH of 4.27 cal/g. The exudative sarcoplasmic fraction showed three transitions (Tmax 45.2°C, 59.0°C and 75.5°C) and ΔH of 3.92 cal/g. The sarcoplasmic proteins from whole hake muscle contributed to both denaturation peaks. Muscle depleted of sarcoplasmic proteins by chloride extraction showed a higher thermal sensitivity and a diminished denaturation enthalpy on the second transition. This suggested an additional effect of chloride upon actin in addition to sarcoplasmic protein extraction. pH had an effect upon the native conformation of thick filament proteins, specifically myosin.
Role of Muscle Fibers in Contributing Firmness of Cooked Fish
Authors: HATAE KEIKO , YOSHIMATSU FUJIKO , MATSUMOTO JUICHIRO J.
Published: August 2006

Cooked muscle tissue of five fish species were observed by optical and scanning electron micrography. Species with firm texture had thin muscle fibers with considerable heat‐coagulating material between them; species having soft texture had thick muscle fibers with little heat‐coagulating material. When the cooked muscles were compressed by a Texturometer, muscle fibers of the species having firm texture slid or shifted over one another to a lesser extent than those of species with soft texture. The heat‐coagulating material seemed to obstruct the displacement of the fibers. The diameter and mobility of muscle fibers are determinative of firmness of fish muscle tissue.
Nonenzymatic Nonoxidative Browning in Hydrolyzed Shelf‐stable Concentrated Cheese Whey
Authors: del PILAR BUERA MARÍA , CHIRIFE JORGE , RESNIK SILVIA L.
Published: August 2006

The rate of brown color development in hydrolyzed concentrated cheese whey (HCCW), and in model systems of related composition, was studied. Degree of lactose hydrolysis was a relevant parameter controlling rate of color changes, both in modified whey or in related model systems. Added CaCl2 had a strong inhibitory effect on caramelization browning in model systems in which no amino compounds were added. This inhibitory effect was less important in model systems containing whey proteins and in HCCW in which Maillard's browning is the main mechanism of darkening. Effects of pH and temperature were similar to that previously reported for nonhydrolyzed concentrated cheese whey, as well as for many model systems containing sugars and amino acids.
Acceptability and Nutrient Content of Milk Substitutes from Four Cultivars of Cowpeas (Vigna unguiculata)
Authors: AKINYELE I.O. , ABUDU I.A.
Published: August 2006

Milk was extracted from four cultivars of cowpeas and analysed for their nutrient content. The protein content of the milk substitutes varied from 1.2‐3.0g, energy, 17.9‐42.4 Kcal; total solids 4.2‐10.7g and sugars from 0.2‐0.6g per 100 mL. The protein digestibility was from 56.0‐78.5% and trypsin inhibitor activity was 5.8‐7.1 TIU/mL. The cultivars had an effect on the yields, the total solids, the energy, protein total sugars, trypsin inhibitor activity, and digestibility of the milk substitutes.
Effect of Some Stabilizers on Textural and Sensory Characteristics of Yogurt Ice Cream from Sheep's Milk
Authors: MARTINOU‐VOULASIKI IOANNA S. , ZERFIRIDIS GREGORY K.
Published: August 2006

Yogurt ice cream made of 6.5% sheep's milk fat and 11.5% of nonfat milk solids (MSNF) derived by 83% from sheeps milk contained decreased lactose and increased protein by approximately 20% and 25%, respectively, compared to the conventional product from cow's milk. Acidity of the final product was from pH 4.4 to 4.9. Stabilizers that were tried were xanthan gum, guar gum and a commercial stabilizer at concentrations 0.0, 0.1, 0.2, 0.3, 0.4, and 0.5%. Based on determinations of physical qualities as well as on the sensory evaluation of the yogurt ice cream, xanthan gum gave optimum results at 0.2% concentration, guar gum at 0.3% while the commercial stabilizer was partially satisfactory up to 0.5% concentration.
Lipophilization of β‐lactoglobulin: Effect on allergenicity and digestibility
Authors: AKITA E. M. , NAKAI S.
Published: August 2006

β‐Lactoglobulin was chemically modified by covalent attachment of different levels of stearic acid and the effect on allergenicity and digestibility of the protein was evaluated. A decreased in vitro digestibility was observed with extent of lipophilization (stearic acid incorporation). Increased ability to elicit immunoglobulin E (IgE) antibodies, determined by heterologous passive cutaneous anaphylaxis, was observed at low lipophilization (attachment of fatty acid). Medium level of lipophilization decreased this ability and at high lipophilization the ability to elicit IgE antibodies and was almost destroyed. Low and medium lipophilization increased immunoglobulin G (IgG) binding ability as measured by enzyme‐linked immunosorbent assay. High lipophilization decreased the IgG binding ability.
Rotational Diffusivity of Solutes in Concentrated Casemates: Influence of Glycosylation
Authors: MESTE. M. LE , VIGUIER. L. , LORIENT D. , SIMATOS D.
Published: August 2006

Numerous factors control the diffusion of small molecules in concentrated polymeric systems. The aim of the present work was to study the influence of an internal plasticization treatment (glycosylation) of a protein (caseinate) on the rotational diffusivity of nitroxide radicals as a function of hydration. Rotational diffusivity was measured using Electron Spin Resonance. High levels of glycosylation improved the protein flexibility, and, above a given level of mobility, this higher flexibility was accompanied by an increased rotational diffusivity of the small solutes. Water acts as a plasticizer by increasing the free volume of the system and as a solvent by dispersing the molecules.
Strawberry Polyphenoloxidase: Its Role in Anthocyanin Degradation
Authors: WESCHE‐EBELING PEDRO , MONTGOMERY MORRIS W.
Published: August 2006

Two purified fractions of strawberry polyphenoloxidase (PPO) were used in model systems containing D‐catechin alone or in combination with either pelargonin or cyanin. Km values using D‐catechin were 0.5 mM and 0.41 mM and Vmax 82,700 and 18,800 nmoles O2/min/ mg protein, respectively, for each isozyme. Reaction of PPO with D‐catechin led to the formation of yellow‐brown pigments with maximum absorbance at 390 nm. Little PPO activity could be detected using cyanin as a substrate and no activity with pelargonin. PPO and D‐catechin together caused the loss of 50 to 60% of the anthocyanin pigments after 24 hr at room temperature with the formation of a precipitate.
Use of Magnetic Resonance Procedures for Measurement of Oil in French‐style Dressings
Authors: HEIL J. R. , PERKINS WILLIAM E. , MCCARTHY MICHAEL J.
Published: August 2006

Magnetic resonance imaging and spectroscopy techniques have been developed for measuring percentage of edible oil in French‐style salad dressings. In imaging, one takes advantage of the variations in signal intensities related to differences in relaxation times of the oil and aqueous phases, and of the proportionality of projected frequencies to spatial distribution of sample constituents. In spectroscopy, percentage of oil is determined from standard curves where the integrals of oil/ total spectra are correlated to known amounts of oil in standard preparations. Both procedures permit rapid, nondestructive analysis of commercially packaged dressings in unopened bottles with nonmagnetic closures. Results obtained in imaging or by NMR spectroscopy were within ± 2% of the expected values.
Differential Scanning Calorimetry of Mung Bean Starch
Authors: CALIFANO A. N. , AÑÓN M. C.
Published: August 2006

Mung bean starch‐water mixtures at water content between 13.6% and 90.2% (volume fraction of water V1 0.20 and 0.94) were studied by differential scanning calorimetry (DSC) and subjected to microscopic examinations afterwards. Only a monophasic endotherm appeared for water contents above 67% while for water contents between 67% and 37.3% a biphasic endotherm was found by DSC. No endothermic transition was observed for water levels below 37.3%. The melting temperature of the most perfect crystallites was correlated to the volumetric fraction of water, thus, enthalpy, entropy and extrapolated melting temperature of the transition were calculated.
Effects of Pre‐decortication Drying Treatment on the Microstructure of Cowpea Products
Authors: HUNG Y.‐C , McWATTERS K. H. , PHILLIPS R.D. , CHINNAN M.S.
Published: August 2006

A pretreatment process developed to prepare cowpeas for mechanical decortication by dry abrasion involves wetting, equilibrating, and drying. Drying temperatures of 50°C, 70°C, 90°C, 110°C, and 130°C affected the microstructure of cowpea seeds, meal and akara (fried cowpea paste). Severe heat treatment damaged the middle lamella of cotyledon cells, changed the birefringence property of starch granules, reduced the amount of air incorporated in whipped paste and produced akara with a nonuniform, dense structure.
Moisture Sorption Characteristics of Ground Sunflower Nutmeat and its Products
Authors: MOK C. , HETTIARACHCHY N. S.
Published: August 2006

Moisture sorption characteristics of sunflower nutmeat products (ground nutmeat, meal, protein concentrate and protein isolate) were investigated at temperatures 10°C, 20°C and 30°C, and the results were analyzed according to various sorption isotherm models. The best‐fit models were the G.A.B. (Guggenheim‐Anderson‐de Boer) model for the ground nutmeat and the cubic polynomial model for the meal, the protein concentrate and the protein isolate. The Chen‐Clayton model was the best‐fit model for describing temperature effect in all the materials studied. The G.A.B. monolayer values were higher than the B.E.T. monolayer values for the materials studied.
Fate of Singrin in Methanol/Ammonia/Water‐Hexane Extraction of B. juncea Mustard Seed
Authors: SHAHIDI FEREIDOON , GABON JACQUELINE‐ELIZABETH
Published: August 2006

The individual glucosinolates present in B. juncea mustard seed were determined. Sinigrin (allyl glucosinolate) was the major glucosinolate of mustard seed and constituted 92.9% of the total glucosinolates. The effect of CH3OH/NH3/H2O‐hexane treatment on the concentration of glucosinolates was studied. Over 97% of sinigrin originally present in the seed was removed by the above solvent extraction system, mainly in the intact form. Breakdown products of sinigrin were quantified in the treated meal, in the extracted oil and in the polar phase (gums). Aglycon products were allyl cyanide, allyl isothiocyanate and 2,3‐epithiopropane cyanide. Sugar breakdown products were glucose, thioglucose, thioglucose dimer and furfuryl alcohol. Desulfosinigrin was a minor decomposition product and might have acted as an intermediate in the decomposition of sinigrin.
Proteolysis of αs1‐Casein by Papain in a Complex Environment. Influence of Ionic Strength on the Reaction Products
Authors: SANOGO T. , PAQUET D. , AUBERT F. , LINDEN G.
Published: August 2006

The influence of NaCl on bovine αs1‐casein (αs1‐CN) hydrolysis by papain (EC 3.4.22.2) was studied at pH 6.5 and 40°C. The electrophoretic analysis in presence of sodium dodecyl sulfate (SDS), showed that αs1‐CN was sequentially hydrolyzed as the reaction time increased. The analysis by isoelectric focusing electrophoresis showed that after 1 min, the resulting peptides had their isoelectric point (pl) assessed between 4 and 9. With the increase of NaCl concentration, two peptides of apparent pl near pH 5 and 8.5 were progressively liberated. The chromatographic analysis by reverse phase HPLC showed that a major peak, observed after 1 min of reaction, persisted in the hydrolysates obtained in the presence of salt at all reaction times. It was concluded by the peptidic sequence determination that the hydrophobic C‐terminal region of αs1‐CN was not hydrolyzed in the presence of NaCl.