bluuebunny/crossref_metadata_2025 huggingface dataset:
XRPD/TEM studies of model high-temperature shift catalysts
Authors: Johnsen Rune E. , Molenbroek Alfons M. , Ståhl Kenny
Published: July 2006

The combination of transmission electron microscopy (TEM) andin situX-ray powder diffraction (XRPD) for the investigation of four model high-temperature shift catalysts makes it possible to obtain and compare information concerning the crystallite and particle shapes and sizes before, during and after the reduction of the synthesized hematite-based model catalyst to the active magnetite-based catalyst. Two chromium-containing iron oxide model catalysts and two pure iron oxide model catalysts were synthesized from hydrated chloride or nitrate salts, resulting in particles with different shapes and sizes. The average crystallite sizes of four model catalysts were determined by XRPD using the Scherrer equation before and after the reduction. The crystallite sizes determined before the reduction were compared with particles sizes determined from TEM images of the same samples. These sizes were generally in good agreement. By using the Rietveld method combined with the Scherrer equation and the Lorentzian Scherrer broadening parameters, the development of the average crystallite size during thein situreduction was demonstrated. This showed that the average crystallite size of the remaining hematite increases when the reduction begins. Additionally, the average crystallite sizes of the reduced samples showed that the chromium-containing model catalysts have the smallest increase in the overall crystallite size.
Crystallography on mobile phones
Authors: Orlov Ivan , Schoeni Nicolas , Chapuis Gervais
Published: July 2006

The new possibilities offered by mobile phones combined with their widespread dissemination among young people open new paradigms for teaching science. The wide adoption of the Java environment for mobile devices gives the opportunity to develop custom-made applications for educational purposes. The first mobile phone application for crystallography training,Escher Mobile, is now available at http://escher.epfl.ch/mobile/.
In situSAXS studies of the morphological changes of an alumina–zirconia–silicate ceramic during its formation
Authors: Le Messurier Daniel , Winter Rudolf , Martin Christopher M.
Published: July 2006

Small-angle X-ray scattering is used at two energies, one either side of the zirconiumK-edge, to probe thein situformation of an alumina–zirconia–silicate ceramic. The use of energies either side of the edge allows the decomposition of information regarding the scattering from the zirconia particles from that of the glass matrix. Porod slope data show how the nanoparticles progress from being relatively isolated particles to becoming agglomerates as the pore network in the glass collapses. The shape of the agglomerates resembles the pore network of the glass at low temperature. The Guinier radii of the particles show the growth of the agglomerates past the Littleton softening point, whilst still resolving the primary particles.
VRML general position diagrams of magnetic space groups
Authors: Burke J. S. , Cordisco N. R. , Litvin D. B.
Published: July 2006

Three-dimensional general position diagrams of the superfamilies of all non-cubic magnetic space groups have been developed. The diagrams can be rotated and zoomed to aid in the visualization of the general position diagrams and include both the general positions of the atoms and the general orientations of the associated magnetic moments.
Picolitre-scale crystallization of membrane proteins
Authors: Cherezov Vadim , Caffrey Martin
Published: July 2006

Crystallization of membrane proteins in lipidic mesophases by the standardin mesomethod is extremely efficient in that small amounts of valuable protein are required per trial. Here it is shown that it is possible to reduce the requisite amount of protein (and lipid) by two orders of magnitude into the picolitre volume range. Successful crystallizations have been performed with two integral membrane proteins, bacteriorhodopsin and the vitamin B12receptor, BtuB, using volumes of mesophase corresponding to 210 pl of protein solution (2–4 ng protein) and 320 pl of lipid. The total dead volume of the system is 1 µl. This means that thousands of crystallization trials can be performed with just micrograms of the target. Thus, for a given amount of protein, which is often in short supply, the likelihood of obtaining crystals is significantly enhanced. The reproducibility of crystallogenesis and of volume delivery at this picolitre scale is described. This advance will contribute to broadening the range of membrane proteins that yield to structure determination.
Megakaryocyte development and platelet production
Authors: Deutsch Varda R. , Tomer Aaron
Published: July 2006

Megakaryocytopoiesis involves the commitment of haematopoietic stem cells, and the proliferation, maturation and terminal differentiation of the megakaryocytic progenitors. Circulating levels of thrombopoietin (TPO), the primary growth‐factor for the megakaryocyte (MK) lineage, induce concentration–dependent proliferation and maturation of MK progenitors by binding to the c‐Mpl receptor and signalling induction. Decreased platelet turnover rates results in increased concentration of free TPO, enabling the compensatory response of marrow MKs to increased platelet production. C‐Mpl activity is orchestrated by a complex cascade of signalling molecules that induces the action of specific transcription factors to drive MK proliferation and maturation. Mature MKs form proplatelet projections that are fragmented into circulating particles. Newly developed thrombopoietic agents operating via c‐Mpl receptor may prove useful in supporting platelet production in thrombocytopenic state. Herein, we review the regulation of megakaryocytopoiesis and platelet production in normal and disease state, and the new approaches to thrombopoietic therapy.
Localisation of proteins of iron metabolism in the human placenta and liver
Authors: Bastin Judy , Drakesmith Hal , Rees Margaret , Sargent Ian , Townsend Alain
Published: July 2006

Two anatomical sites that are important in human iron metabolism are the liver and placenta. Liver macrophages recycle iron from erythrocytes, and the placenta transfers iron from the mother to the fetus. The cellular distribution of proteins involved in iron transport in these two sites was studied. Transferrin receptor‐1 (TfR1) and Ferroportin (FPN) expression was found on the placental syncytiotrophoblast (STB) and were polarised such that TfR1 was on the apical maternal‐facing membrane and FPN was on the basal fetal‐facing membrane, consistent with unidirectional iron transport from mother to fetus. Ferritin was strongly expressed in the stroma, suggesting that fetal tissue can store and accumulate iron. HFE was on some parts of the basal STB and, where present, HFE clearly colocalised with FPN but not TfR1. In the stroma, both HFE and FPN were present on CD68+ Hofbauer macrophage cells. In liver, the location of HFE is controversial. Using four mouse monoclonals and two polyclonal sera we showed that the pattern of HFE expression mirrored the distribution of CD68+ macrophage Kupffer cells. FPN was also most strongly expressed by CD68+ Kupffer cells. These findings contribute to understanding how iron is transported and stored in the human placenta and liver.
Fish community changes after minimum flow increase: testing quantitative predictions in the Rhône River at Pierre‐Bénite, France
Authors: LAMOUROUX NICOLAS , OLIVIER JEAN‐MICHEL , CAPRA HERVÉ , ZYLBERBLAT MARC , CHANDESRIS ANDRE , ROGER PASCAL
Published: July 2006

1. Many aspects of the flow regime influence the structure of stream communities, among which the minimum discharge left in rivers has received particular attention. However, instream habitat models predicting the ecological impacts of discharge management often lack biological validation and spatial generality, particularly for large rivers with many fish species.

2. The minimum flow at Pierre‐Bénite, a reach of the Rhône river bypassed by artificial channels, was increased from 10 to 100 m3 s−1 in August 2000 (natural mean discharge 1030 m3 s−1), resulting in a fivefold increase in average velocity at minimum flow. Fish were electrofished in several habitat units on 12 surveys between 1995 and 2004.

3. Principal components analysis revealed a significant change in the relative abundance of fish species. The relative abundance of species preferring fast‐flowing and/or deep microhabitats increased from two‐ to fourfold after minimum flow increase. A change in community structure confirmed independent quantitative predictions of an instream habitat model. This change was significantly linked to minimum flow increase, but not to any other environmental variables describing high flows or temperature at key periods of fish life cycle. The rapidity of the fish response compared with the lifespan of individual species can be explained by a differential response of specific size classes.

4. The fish community at Pierre‐Bénite is in a transitional stage and only continued monitoring will indicate if the observed shift in community structure is perennial. We expect that our case study will be compared with other predictive tests of the impacts of flow restoration in large rivers, in the Rhône catchment and elsewhere.
Screening for target Rabs of TBC (Tre‐2/Bub2/Cdc16) domain‐containing proteins based on their Rab‐binding activity
Authors: Itoh Takashi , Satoh Megumi , Kanno Eiko , Fukuda Mitsunori
Published: July 2006

It has recently been proposed that the TBC (Tre2/Bub2/Cdc16) domain functions as a GAP (GTPase‐activating protein) domain for small GTPase Rab. Because of the large number of Rab proteins in mammals, however, most TBC domains have never been investigated for Rab‐GAP activity. In this study we established panels of the GTP‐fixed form of 60 different Rabs constructed in pGAD‐C1, a yeast two‐hybrid bait vector. We also constructed a yeast two‐hybrid prey vector (pGBDU‐C1) that harbors the cDNA of 40 distinct TBC proteins. Systematic investigation of 2400 combinations of 60 GTP‐fixed Rabs and 40 TBC proteins by yeast two‐hybrid screening revealed that seven TBC proteins specifically and differentially interact with specific Rabs (e.g. OATL1 interacts with Rab2A; FLJ12085 with Rab5A/B/C; and Evi5‐like with Rab10). Measurement of in vitro Rab‐GAP activity revealed that OATL1 and Evi5‐like actually possess significant Rab2A‐ and Rab10‐GAP activity, respectively, but that FLJ12085 do not display Rab5A‐GAP activity at all. These results indicate that specific interaction between TBC protein and Rab would be a useful indicator for screening for the target Rabs of some TBC/Rab‐GAP domains, but that there is little correlation between the Rab‐binding activity and Rab‐GAP activity of other TBC proteins.
Dispersal and climate change: a case study of the Arctic ternSterna paradisaea
Authors: MØLLER A. P. , FLENSTED‐JENSEN E. , MARDAL W.
Published: July 2006

Dispersal is an important evolutionary process that can affect admixture of populations and cause rapid responses to changing climatic conditions due to gene flow from populations at different altitudes or latitudes already experiencing these conditions. We investigated long‐term patterns of natal and breeding dispersal in a coastal seabird, the Arctic ternSterna paradisaea, that experiences specific climatic conditions in the northern temperate and Arctic climate zones during breeding and different climatic conditions in the Antarctic during winter. Long natal and breeding dispersal distances were costly as shown by their effects on delayed breeding. Dispersal distances varied significantly among years, with natal dispersal showing a strong temporal increase during the last 70 years. Annual differences in dispersal distance could be accounted for by climate conditions in the breeding grounds and the winter quarters. Natal dispersal was related to climate conditions in both the year of hatching and the year of breeding, whereas breeding dispersal was only related to climate conditions in the second year of the dispersal event. Only the north Atlantic oscillation (NAO) index for winter showed a consistent temporal trend, suggesting that the temporal trend in natal dispersal distance must be caused by changes in the NAO (or associated phenomena). These findings indicate that dispersal can change rapidly in response to changing climate conditions.
Loss of forb diversity in relation to nitrogen deposition in the UK: regional trends and potential controls
Authors: STEVENS CARLY J. , DISE NANCY B. , GOWING DAVID J. G. , MOUNTFORD J. OWEN
Published: July 2006

In this study we investigate the impact of nitrogen (N) deposition on the diversity of three different vegetation functional groups – forbs, grasses and mosses – using a field survey of acid grasslands across Great Britain. Our aim is to identify the vegetation types that are most vulnerable to enhanced N deposition, and to shed light on the mechanisms that may be driving N‐initiated species changes in the UK. Sixty‐eight randomly selected grasslands belonging to the UK National Vegetation Classification group U4 (Festuca ovina–Agrostis capillaris–Galium saxatile grassland) were studied along a gradient of atmospheric N deposition ranging from 6 to 36 kg N ha−1 yr−1. At each site, vegetation was surveyed and samples were taken from the topsoil and subsoil. Aboveground plant material was collected from three species: a forb, grass and moss. Both the species richness and cover of forbs declined strongly with increasing N deposition, from greater than eight species/20% cover per m2 quadrat at low levels of N to fewer than two species/5% cover at the highest N deposition levels. Grasses showed a weak but significant decline in species richness, and a trend toward increasing cover with increasing N input. Mosses showed no trends in either species richness or cover. Most of the decline in plant species richness could be accounted for by the level of ammonium deposition. Soil KCl‐extractable ammonium concentration showed a significant positive correlation with N input, but there was no relationship between N deposition and extractable nitrate. In the soil O/A horizon, there was no relationship between N deposition and %N, and only a very weak positive relationship between the level of N deposition and the C : N ratio. Finally, in the vegetation, there was no relationship between N deposition and either shoot tissue N concentration or N : P ratio for any of the three reference species. Combining our regional survey with the results of published N‐addition experiments provides compelling evidence that there has been a significant decline in the species richness and cover of forbs across Great Britain, and that the primary cause is competition due to an increase in the cover of grasses in response to enhanced deposition of reactive N, primarily NH4+.
Mycobacteria lacking the RD1 region do not induce necrosis in the lungs of mice lacking interferon‐γ
Authors: Junqueira‐Kipnis Ana Paula , Basaraba Randall J. , Gruppo Veronica , Palanisamy Gopinath , Turner Oliver C. , Hsu Tsungda , Jacobs William R. , Fulton Scott A. , Reba Scott M. , Boom W. Henry , Orme Ian M.
Published: July 2006

The genetic region of difference 1 (RD1) in Mycobacterium tuberculosis has recently been hypothesized to encode for proteins that are cytotoxic to the host cell in nature. We demonstrate here that while M. tuberculosis grew progressively in the lungs of gene disrupted mice (GKO) unable to produce interferon‐γ (IFN‐γ), similar mice infected instead with M. bovis bacillus Calmette–Guérin (BCG) reproducibly exhibited an obvious slowing of the disease after about 20 days. Closer examination of BCG‐infected GKO mice showed a florid granulomatous inflammation in the lungs, whereas similar mice infected with M. tuberculosis exhibited wholesale progressive necrosis. In the BCG‐infected GKO mice large numbers of activated effector T cells, some strongly positive for the cytokine tumour necrosis factor, as well as activated natural killer cells accumulated in the lungs. To further test the hypothesis that the differences observed were directly associated with the loss of the RD1 region, it was then shown that a mutant of M. tuberculosis lacking RD1 grew progressively in both normal and GKO mice but failed to induce any degree of necrosis in either animal despite reaching similar levels in the lungs. However, when mice were infected with this mutant, in which the RD1 region had been restored by complementation, wholesale necrosis of the lungs again occurred. These data support the hypothesis that proteins encoded in the RD1 region are a major cause of necrosis and contribute significantly to the pathogenesis of the disease.
Shaping ability of progressive versus constant taper instruments in simulated root canals
Authors: Yang G. B. , Zhou X. D. , Zhang H. , Wu H. K.
Published: July 2006

Aim  To compare the shaping ability of progressive versus constant taper shaft designed instruments in simulated root canals.

Methodology  Simulated L‐ and S‐shaped resin canals were prepared by ProTaper (progressive taper) and high elasticity in rotation 642 (Hero 642) (constant taper) instruments (n = 10 canals in each case). The pre‐ and post‐instrumentation images were recorded and assessment of the canal shape was completed with image pro plus 5.0. The width of resin removed was measured at 9 measuring points. Incidence of canal aberrations, instrument fracture, preparation time and change of working length were recorded. In addition, the change of curvature and centring ability were also assessed. The data were analysed statistically using Student's t‐test or Fisher's exact‐test.

Results  In both canal types, Hero 642 instruments prepared canals more rapidly (P < 0.01) and maintained working length significantly more accurately than ProTaper instruments (P < 0.05). In canals prepared with Hero 642 instruments, there was less change in curvature. Instrumentation with ProTaper results in transportation towards the outer aspect of the L‐shaped curved canals in the apical part and the inner aspect of the S‐shaped canals at the curve. Hero 642 instruments had a better centring ability in the apical part of the canal, but resulted in shapes with a poor taper.

Conclusions  ProTaper and Hero 642 instruments prepared curved canals rapidly, maintained working length well and were relatively safe without creating perforations and danger zones. In both canal types, Hero 642 instruments maintained the original canal curvature better, and had a better centring ability in curved canals because of its constant taper design. The taper prepared by Hero 642 instruments in the coronal part of the canal was generally poor.
Modeling Low Temperature Blanched Carrot Firmness Based on Heat Induced Processes and Enzyme Activity
Authors: VERLINDEN BERT E. , DE BAERDEMAEKER JOSSE
Published: July 2006

A kinetic texture model was developed describing the low temperature blanching firming effect. The rupture stress of carrots during blanching at 55°, 65° and 75°C and subsequent cooking at 95° and 100°C was measured. Firming effects were highest at 55° and 65°C although shorter blanching times were needed at 65°C. Model parameters were estimated by non‐linear regression analysis on these measurements. The model summarized the biochemical mechanisms occurring in the cell wall during processing. The model was suitable for process design purposes as well as for gaining a better understanding of the firming process.
Explicit Finite Difference Methods for Heat Transfer Simulation and Thermal Process Design
Authors: WELT B.A. , TEIXEIRA A.A. , CHAU K.V. , BALABAN M.O. , HINTENLANG D.E.
Published: July 2006

A considerable difference between two explicit finite difference heat transfer simulation approaches was described. Time step restrictions, which are often the basis for criticism of explicit methods, were shown to be less severe when the surface was not considered to have thermal mass. Thermal process design combines heat transfer and reaction kinetics considerations. Accuracy of lethality estimates depends on time step size. Guidelines were developed for applying discrete time‐temperature data to thermal process calculations. For time steps small enough to permit a linear temperature change approximation, it was shown that for increasing (decreasing) temperatures, a value within 50 to 60% (40 to 50%) of total temperature change should be used.
Properties of Anthocyanins from Grape Cell Culture
Authors: CORMIER F. , COUTURE R. , DO C.B. , PHAM T.Q. , TONG V.H.
Published: July 2006

Color and thermal‐ and pH‐stability of anthocyanins from a grape cell suspension culture were compared with those of commercial food colorants using Hunter and spectrophotometric analysis. At pH 3, grape cell anthocyanins showed color vividness (Chroma) similar to red cabbage and higher than that of other samples and a hue (Theta) similar to purple corn and redder than other samples. Brown oxidized phenolics were absent from the cell culture and red cabbage preparations, but were found in other samples. Color loss during incubation at 30 and 95°C, pH 3 and during an increase in pH from 3 to 5 was more severe for cell culture than red cabbage anthocyanins probably indicating they were intrinsically more sensitive.
Browning Susceptibility and Changes in Composition During Storage of Carambola Slices
Authors: WELLER A. , SIMS C.A. , MATTHEWS R.F. , BATES R.P. , BRECHT J.K.
Published: July 2006

Browning and changes in the composition of sliced and whole carambola (Averrhoa carambola L.) fruit during storage were investigated. Susceptibility to browning after slicing, packaging and storage for 4 wk at 4.4°C varied considerably between four cultivars and five selections. There was no difference in browning susceptibility between fruit harvested at mature green or breaker stages of maturity. Freshly sliced carambola browned only slightly when exposed to air, but packaged slices that had been stored for 2 or more wk at 4.4°C browned rapidly (within 6 hr) when exposed to air. Whole fruit stored at 4.4°C for up to 6 wk, then sliced, showed much less susceptibility to browning. Ascorbic acid decreased and polyphenoloxidase activity increased in carambola slices during storage, but less in whole fruit. Treating slices with 1.0 or 2.5% citric acid + 0.25% ascorbic acid (in water) prior to packaging was very effective in limiting browning.
Kinetics of Alkaline Degradation of the Food Pigments Curcumin and Curcuminoids
Authors: PRICE LISA C. , BUESCHER R.W.
Published: July 2006

Alkaline degradation of the pigments curcumin (CC), demethoxycurcumin (DMC) and bis‐demethoxycurcumin (BDMC) in aqueous solutions of purified and commercial oleoresin sources was investigated. Alkaline degradation of the compounds corresponded to pseudo‐first‐order kinetics. Responses were similar for pigments combined or alone in solutions. Profiles of rate constants were closely associated to polynominal curves. Degradation rate constants rapidly increased from pH 7.45 to a maximum at about 10.2 and then tended to decline at higher pH. Rates of alkaline degradation were lower for BDMC than for CC and DMC. Halflives of CC, DMC and BDMC at pH 7.45 were 900, 1700 and 2200 hr, respectively. In contrast, half‐lives of CC, DMC and BDMC at pH 10.2 were 0.4, 1.0 and 5.0 hr, respectively. Use of BDMC instead of CC in alkaline foods would be expected to improve color stability.
Supercritical CO2 Extraction of Oil and Residual Proteins from Atlantic Mackerel (Scomber scombrus) as Affected by Moisture Content
Authors: DUNFORD NURHAN TURGUT , TEMELLI FERAL , LeBLANC EILEEN
Published: July 2006

Lipid composition of supercritical CO2 (SC‐CO2) extracts, residual oil in muscle and changes in sarcoplasmic proteins after extraction of Atlantic mackerel were characterized. Dehydration of the muscle to 10.2% (w/w) resulted in high oil yield with minimum changes in protein content and composition. Sarcoplasmic protein content of fish muscle following SC‐CO2 treatment was lower than that of original muscles at all moisture levels (3.8–64%, w/w). Analysis of sarcoplasmic proteins by capillary electrophoresis indicated aggregation of low molecular weight proteins during SC‐CO2 extraction. SC‐CO2‐extracted muscle also had lighter color than original samples. The SC‐CO2 extraction showed potential to provide high quality oil and protein meal.
Heat‐Induced Gelation Properties of Surimi From Mechanically Separated Chicken
Authors: SMYTH ANNE B. , O'NEILL EILEEN
Published: July 2006

Chicken surimi was prepared from fresh mechanically separated chicken meat using a sodium bicarbonate washing process. The heat‐induced gelation properties were assessed under different conditions of pH, temperature, heating rate, protein and sodium tripolyphosphate (TPP) concentrations. Surimi gel strength increased (p < 0.05) after: reducing pH from 6.4 to 6.0, increasing temperature from 40°C to 80°C, reducing heating rate from 5°C/min to 1°C/min, increasing protein concentration from 4% (w/w) to 8% (w/w) or addition of 0.3% (w/w) TPP. Freeze thaw stability studies revealed that the gel strength of surimi decreased (p < 0.05) when subjected to frozen storage at – 18°C.
Lipid and Cholesterol Oxidation in Whole Milk Powder during Processing and Storage
Authors: CLUSKEY S. MC , CONNOLLY J.F. , DEVERY R. , O'BRIEN B. , KELLY J. , HARRINGTON D. , STANTON C.
Published: July 2006

The influence of animal feed quality on lipid and cholesterol oxidation in whole milk powder was investigated. Powders from a herd receiving a ‘supplemented’ diet showed reduced PV (p < 0.01) and TBARS (p < 0.09) compared to a ‘restricted’ herd, after storage in both vacuum and sachet‐packs and less (p < 0.003) cholesterol oxidation products (COPs). High pre‐heating temperatures resulted in higher levels of PV, TBARS and COPs in fresh whole milk powders than low pre‐heat temperatures, but after storage the reverse occurred. Superior animal feed quality and proper control of processing and storage conditions enhanced oxidative stability of whole milk powder. Lipid and cholesterol oxidation were positively correlated (p < 0.001).
Partial Deacidification and Demineralization of Cottage Cheese Whey by Nanofiltration
Authors: BARRANTES L.D. , MORR C.V.
Published: July 2006

Nanofiltration (NF) membrane processing was investigated as a method for deacidifying and demineralizing cottage cheese whey (CCW) as function of pH 3.0 to 6.5 so that it could be used in ice cream and other frozen dairy desserts. Membrane flux values after 30 min processing ranged from 7.5 to 9.0 Lm−2hr−1. Total processing time to produce volume concentration ratio 3 (VCR3) retentate and diafiltration against 3 volumes of water to produce DNF3 retentate ranged from 87 to 93 min at pH 3–4.35 to 180 to 210 min at pH 5.5–6.5. DNF3 retentate contained 0.33% lactic acid, 0.65% ash, 11.55% lactose and 14.47% total solids. Membrane rejection of lactic acid ranged from 31% for VCR3 retentate to 67.2% for DNF3 retentate. Membrane rejection of minerals for VCR3 and DNF3 retentates was 30% and 71%, respectively.
Mechanical and Barrier Properties of Rice Bran Films
Authors: GNANASAMBANDAM R. , HETTIARACHCHY N.S. , COLEMAN M.
Published: July 2006

Biodegradable films were prepared from rice bran, and their water vapor and oxygen permeabilities, mechanical properties and solubilities were studied. No differences in apparent water vapor permeability (WVPapp) were observed between rice bran films cast at pH 9.5 (RBfilm 9.5) and those cast at pH 3.0 (RBfilm 3.0). Rice bran films had higher WVPapp and oxygen permeability when compared to a polyvinylidene chloride film. RBfilm 3.0 had lower oxygen permeability compared to RBfilm 9.5. Puncture strength, tensile strength, breaking factor, and protein solubility of RBfilm 9.5 were higher than those of RBfilm 3.0. A positive correlation (r = 0.91) was observed between puncture strength and tensile strength of films.
Inhibition of Saccharomyces Cerevisiae by Combination of Hydrostatic Pressure and Monoterpenes
Authors: ADEGOKE G.O. , IWAHASHI H. , KOMATSU Y.
Published: July 2006

Using a pressure of 1800 kg/cm2 and 150 μg/mL of α‐terpinene for 1 hr at 25°C, growth reduction of 6 log cycles after incubation at 30°C/24h, was found with S. cerevisiae. Without pressurization, S. cerevisiae was resistant to 300 μg/mL. and 600 μg/mL α‐terpinene but was sensitive 1250 μg/mL. Reduction of 3 log cycles in viable cell counts was found when cells were exposed to pressure (1800 kg/cm2) and ‐(+)‐limonene (200, 400 and 2,000 μg/mL).
Heat resistance of Byssochlamys nivea, Byssochlamys fulva and Neosartorya fischeri isolated from canned tomato paste
Authors: KOTZEKIDOU P.
Published: July 2006

Cultures of heat resistant molds (20) were isolated from spoiled canned tomato paste in order to estimate the pasteurization efficiency applied to commercially canned products. Ascospores of nine strains grown on malt extract agar for 30 days at 30°C, survived heating at 85°C for 20 min when initial numbers were near 105/mL. Of these heat resistant strains were identified: two Byssochlamys nivea, three Byssochlamys fulva and four Neosartorya fischeri strains. Ascospores of all cultures were more heat resistant in tomato juice than in phosphate buffer. Thermal death rate curves were nonlogarithmic but approached logarithmic death rates at higher temperatures. The thermal destruction time for 1 log10 at 90°C was 1.5 min for a Byssochlamys nivea strain, 8.1 min for a Byssochlamys fulva strain and 4.4 to 6.6 min for Neosartorya fischeri strains.
Taste Qualities of Reduced‐Sodium Soups as Affected by Serving Temperature
Authors: ROSETT TERRI R. , HAMILL TERESA , MORRIS KAREN , KLEIN BARBARA P.
Published: July 2006

Reduced‐sodium chicken broths (144 mg Na+ and 288 mg Na+/240 mL serving) were thickened with commonly used food ingredients (four gums, two starches and flour). Salt taste of most soups was stable to temperature change(room, 22°C vs serving, 60–65°C) as judged by 12 subjects. However, soups made with potato starch (144 mg Na+) and ionic xanthan and sodium carboxymethylcellulose gums (288 mg Na+) were saltier at room than at serving temperature. Salt taste enhanced chicken and overall flavors. Soups prepared with all‐purpose wheat flour remained unchanged in viscosity, but other soups were perceived as thicker at room temperature.
Sensory, Microbial and Chemical Characteristics of Fresh Aerobically Stored Ground Beef Containing Sodium Lactate and Sodium Propionate
Authors: ECKERT L.A. , MACA J.V. , MILLER R.K. , ACUFF G.R.
Published: July 2006

Hamburger patties with sodium lactate (NaL; 0, 3, or 4%) with or without sodium propionate (NaP; 0.1, or 0.2%) were stored aerobically at 4°C for 0, 1, 2, or 3 days, and evaluated for sensory attributes, Aerobic Plate Counts (APCs), lipid oxidation, pH, and water activity. NaL slowed microbial growth; addition of 0.2% NaP to 3% NaL increased antimicrobial effects equal to that of 4% NaL. NaL in combination with NaP reduced lipid oxidation over control or NaL patties. Patties with NaL had higher beef/brothy and beef fat scores and were sweeter, springier, more cohesive, and less crumbly than control patties and addition of 0.2% NaP increased juiciness.
Iterative Method for Kinetic Parameter Estimation from Dynamic Thermal Treatments
Authors: WELT B.A. , TEIXEIRA A.A. , BALABAN M.O. , SMERAGE G.H. , SAGE D.S.
Published: July 2006

The purpose of this work was to utilize the Equivalent Point Method (EPM) for kinetic parameter estimation from dynamic thermal treatments. An assumption which was fundamental to the EPM, however, when found invalid led to the development of an alternative approach, the method of Paired Equivalent Isothermal Exposures (PEIE). The method provided conceptual simplicity and ease‐of‐use as well as improved accuracy and reproducibility. The fundamental assumption of the EPM was tested on a mathematical basis, and demonstrated with example calculations. Development of the PEIE method was explained and described with procedural steps. Sample calculations described implementation details of PEIE. The method successfully estimated Arrhenius kinetic parameters from realistic, arbitrary, dynamic thermal treatments.
Rapid Species Identification of Cooked Red Snapper Using Isoelectric Focusing
Authors: HSIEH Y‐H. PEGGY , CHEN FUR‐CHI , NUR MUHAMAD
Published: July 2006

A rapid method using isoelectric focusing (IEF) was developed to identify species of cooked snapper. The IEF protein band patterns of red snapper as impacted by two extraction systems (water and 8M urea), various cooking times (raw, 5, 10, 15, 20, 25 and 30 min) and cooking methods (microwave, bake, steam, broil, deep fry, and pan fry) were investigated. Samples were desalted and cleaned using a 10‐sec rinsing procedure. The characteristic IEF protein pattern of red snapper was reproducible for various cooking conditions. Both 8M urea and water could be used as extractant of snapper sarcoplasmic proteins. IEF protein bands in the acidic region of the polyacrylamide gel (pH 3.5‐9.5) were useful as markers for species identification.
Chemically Induced Covalent Crosslinks Affect Thermo‐Rheological Profiles of Fish Protein Gels
Authors: LEE H.G. , LANIER T.C. , HAMANN D.D.
Published: July 2006

Effects of inducing covalent crosslinks in surimi gels by adding potassium bromate or 1‐ethyl‐3(3‐dimethylamino propyl) carbodiimide (EDC) were investigated. Potassium bromate induces disulfide crosslinking of proteins and EDC induces crosslinking between amino and carboxyl groups. Thermorheological properties compared to a control (no additive) were determined by torsion, dynamic (small strain) and stress relaxation testing. Profiles of gels with increased covalent cross‐linking induced by potassium bromate or EDC showed increased rubber‐elastic behavior. At the levels used, potassium bromate effected greater change in thermo‐rheological response than EDC. These results confirmed that as covalent crosslinks increased, surimi gels become more rubber elastic in thermo‐rheological responses.
Gel Properties of Surimi from Various Fish Species as Affected by Moisture Content
Authors: REPPOND K. D. , BABBITT J. K.
Published: July 2006

Torsion, punch, and color tests as affected by moisture content were evaluated for surimi from pollock, Pacific herring, arrowtooth flounder, and Pacific whiting. Torsion stress and strain decreased linearly with increased moisture content but strain values were less sensitive to moisture than were stress values. This finding enabled mathematical normalization of torsion stress and strain values rather than adjusting the moisture content of samples prior to testing. Punch test results, while linearly related to moisture content, were not as consistent as torsion test results. The L* and whiteness increased with higher moisture content, but changes in a* and b* values were not consistent for surimi from different species.
Seasonal Changes in Lipid Composition of Sardine (Sardina pilchardus)
Authors: BANDARRA N.M. , BATISTA I. , NUNES M.L. , EMPIS J.M. , CHRISTIE W.W.
Published: July 2006

Sardine (Sardina pilchardus) lipids have important nutritional characteristics because of their high level of ω3 fatty acids. Studies of the lipid composition of this pelagic species, studies were carried out monthly during one year. Total lipids ranged between 1.2% and 18.4% (w/w). The nonpolar lipids were dominant, mainly composed of triacylglycerols and highest in the fatty season. Phosphatidylcholine (PC), and phosphatidylethanolamine (PE) were the principal polar lipids. They were both high in ω3 polyenoic fatty acids mainly 20:5ω3 and 22:6ω3. PC and PE were isolated and their fatty acid profiles determined; PE was higher in 22:6ω3 than PC.
Muscle High‐Energy Phosphates and Stress Affect K‐Values during Ice Storage of Atlantic Salmon (Salmo salar)
Authors: ERIKSON U. , BEYER A.R. , SIGHOLT T.
Published: July 2006

Initial levels of white muscle high‐energy phosphates, IMP, ATP:IMP‐ratio, adenylate energy charge and pH were used as indicators of handling stress when Atlantic salmon were slaughtered. Ante‐mortem handling included fish that were either anesthetized (baseline), quickly netted and killed by a blow to the head (unstressed) or chased to exhaustion in the holding tank (stressed). During subsequent storage in ice, freshness was evaluated in terms of IMP, HxR, Hx and K‐values. HPLC showed initial differences in distribution of metabolites induced by struggling gradually fell during storage. K‐values were different only for 2 days post mortem, but the effect of handling stress was discernible as higher mean K‐values and different IMP and HxR contents for up to 7 days post mortem.
Interactive Effects of Factors Affecting Gelation of Whey Proteins
Authors: BOYE J.I. , ALLI I. , RAMASWAMY H. , RAGHAVAN V.G.S.
Published: July 2006

The individual effects of heating time (15–120 min), pH (3–9) and NaCl (0–2M), sucrose (0–30% w/v) and protein (10–30% w/v) concentrations on the strength, turbidity and water holding capacity were investigated on a commercial whey protein concentrate (WPC, 75% protein) when heated at temperatures ranging from 65 to 90°C. Interactive effects were investigated using a four‐variable, five‐level central composite rotatable design (CCRD) analyzed by response surface methodology (RSM). Gel strength (GS) and water holding capacity (WHC) increased with protein concentration, heating temperature and time. Increasing sucrose concentration decreased GS but increased WHC. Increasing NaCl concentration increased GS and WHC below pH 5 but resulted in weaker gels at high pH (>7).
Haze‐Active Protein and Polyphenols in Apple Juice Assessed by Turbidimetry
Authors: SIEBERT KARL J. , LYNN PENELOPE Y.
Published: July 2006

The amount of haze‐active protein in apple juice was determined by adding tannic acid to induce haze followed by turbidimetry. Turbidity was essentially linear with protein concentration. PVPP treatment prior to tannic acid addition appeared to remove endogenous polyphenols and resulted in slightly weaker response. Adding gelatin to apple juices or clarified ciders induced hazes in response to content of haze‐active polyphenols. At an appropriate gelatin concentration turbidity was nearly linear with polyphenol concentration. Treatment with bentonite prior to gelatin addition appeared to remove endogenous protein. Temperature control during the induction period was critical to reproducibility.
Microwave Assisted Thawing of Model Frozen Foods Using Feed‐back Temperature Control and Surface Cooling
Authors: VIRTANEN A.J. , GOEDEKEN D.L. , TONG C.H.
Published: July 2006

An apparatus was developed that combined microwave energy and cold air with different ambient temperatures to reduce thawing time and avoid run‐away heating during microwave assisted thawing. Effects of microwave power level, sample thickness and surface air temperature on thawing time were investigated. The microwave power was cycled on and off using two temperature control schemes to maintain a predetermined temperature gradient based on hot and cold points. Thawing time was reduced by as much as a factor of seven compared to convective thawing at ambient temperature when appropriate conditions were used.
Inactivation of Lactobacillus plantarum by Pulsed‐Microwave Irradiation
Authors: SHIN JUNG‐KUE , PYUN YU‐RYANG
Published: July 2006

Suspensions of Lactobacillus plantarum cells were subjected to either conventional heating, continuous microwave (CW) or pulsed microwave (PW) irradiation at 50°C for 30 min. Samples exposed to PW showed greater reductions (2 ∼ 4 log) in survival counts than those treated with either conventional heating or CW irradiation. As exposure time increased, PW resulted in a remarkable increase in 260 nm‐absorbing compounds that leaked into the suspending menstruum, as compared to CW or conventional heating, indicating that PW irradiated cells were the most injured. The growth of PW irradiated cells was delayed about 24h and the final acidity of the culture broth was about 60 ∼ 80% that of other cells treated with conventional heating or CW irradiation.
Acetic, Lactic, and Hydrochloric Acid Effects on Staphylococcus aureus 196E Growth Based on a Predictive Model
Authors: EIFERT JOSEPH D. , HACKNEY CAMERON R. , PIERSON MERLE D. , DUNCAN SUSAN E. , EIGEL WILLIAM N.
Published: July 2006

Mathematical models were developed with a modified Gompertz function to predict Staphylococcus aureus 196E growth, where pH was altered with either acetic, lactic or hydrochloric acid. S. aureus 196E was inoculated into broth formulated with 0.5, 4.5 or 8.5% sodium chloride, adjusted to pH 5.0, 6.0 or 7.0, and incubated aerobically at 12, 20 or 28°C. Each model adequately predicted log growth, and some interactive relationships between independent variables upon population growth were significant (p<0.05). Predictions of growth showed that acetic was generally more inhibitory than lactic or hydrochloric acids.
Improving Detection of Vibrio vulnificus in Octopus variabilis by PCR
Authors: LEE JEE YEON , EUN JONG BANG , CHOI SANG HO
Published: July 2006

PCR methods can detect foodborne pathogenic bacteria with simplicity, specificity and speed. In order to improve sensitivity and speed of PCR methods for detection of Vibrio vulnificus in small octopus homogenate, several media and culture conditions were compared. Modified brain heart infusion media containing 2% NaCl and adjusted to pH 8.0 and 30°C was most effective for enrichment of the bacteria. Procedures affecting the efficiency of template DNA extraction and target DNA amplification were also optimized. By these combined efforts, a PCR procedure capable of detecting V. vulnificus as low as 10 cells/mL within 10h was developed.
Optimizing Quality of Frankfurters Containing Oat Bran and Added Water
Authors: CHANG HUNG‐CHIA , CARPENTER JOHN A.
Published: July 2006

Chicken frankfurters fat content was decreased by using various levels of oat bran and added water and evaluated for quality. Frankfurters with higher levels of oat bran had less expressible moisture and required higher shear stress to break. There were no difference in springiness among frankfurters made with different levels of oat bran; however, those with higher oat bran were rated less juicy and more grainy by taste panelists. The addition of water increased intensities of strain, springiness and juiciness, but decreased shear stress and hardness values. Contour plots showed optimum formulation at <2% oat bran 20% of added water.
Rigor Mortis Assessment of Atlantic Salmon (Salmo Salar) and Effects of Stress
Authors: BERG T. , ERIKSON U. , NORDTVEDT T.S.
Published: July 2006

The rigor mortis development of large Atlantic salmon was evaluated at a commercial plant using a sensory method, a mechanical rigorometer and low‐frequency vibrations. The fish were classified according to rigor state using a neural network. Assessments were done with fish subjected to two different levels of handling stress prior to slaughter. White muscle high‐energy phosphates and inosine monophosphate were used as indices of stress showing that handling stress may be considerable during commercial slaughter. Results indicate rigor assessment should be nondestructive and classificaton of rigor state was possible using a lowfrequency vibration method combined with a neural network.
Skeletal Muscle Connectin Primary Structures as Related to Animal Species and Muscle Type
Authors: TANABE R. , MUROYA S. , NAKAJIMA I. , CHIKUNI K. , NAKAI H.
Published: July 2006

Differences in molecular weights and partial amino acid sequences of connectin(titin) were determined for cattle, pig and chicken skeletal muscles. Peptide mapping analysis results differed according to animal species. Amino acid sequences deduced from partial nucleotide sequences of connectin also differed according to animal species at immunoglobulin‐like (Ig) and fibronectin type 3 (FN3) domains. In chicken, the molecular weight of connectin from leg muscles was higher than that from pectoral muscles. Differences in meat texture and conditioning may relate to connectin and extent of its breakdown.
Sugar Diffusivity in Agar Gel/Milk Bilayer Systems
Authors: WARIN FRANCOISE , GEKAS VASSILIS , VOIRIN ALEXANDRE , DEJMEK PETR
Published: July 2006

To study sucrose and lactose transfer between a dairy product and a fruit layer, this system was modeled with milk on the top of a gel containing 1.5% agar, 0.5% citric acid and different concentrations of sucrose (22.8, 43.3 and 61%). Average disaccharide concentrations at different locations were determined for the system after different diffusion times. Experimental data were fitted to a Fickian diffusion model with separate diffusivities in the milk and the agar gel phases, with correlation coefficient r2 >0.98. The values of diffusivity estimated were close to those in aqueous solutions containing identical sucrose concentrations.
Glass Transition of Tuna Flesh at Low Temperature and Effects of Salt and Moisture
Authors: INOUE C. , ISHIKAWA M.
Published: July 2006

Glass transition of fresh red meat of bigeye tuna (Thunnnas obesus) and its filtrate occurred between —71°C and —68°C, independent of cooling rate from 1 K/min up to 50 K/min. Glass transition at low temperature appeared to occur in the liquid part. Neither dilution nor concentration of the filtrate affected the glass transition temperature (Tg) but the solute concentration of the freeze concentrated phase (Cg) was affected. Addition of salt to the filtrate caused a decrease of ∼20 K in Tg. Results suggested the possibility of qualitative improvement in quality of fish by lowering the storage temperature by 15 K below the present storage temperature (—55°C).
Kinetic Parameter Estimation in Conduction Heating Foods Subjected to Dynamic Thermal Treatments
Authors: WELT B. A. , TEIXEIRA A. A. , BALABAN M. O. , SMERAGE G. H. , HINTINLANG D. E. , SMITTLE B. J.
Published: July 2006

The purpose of this work was to develop a means for determining product and process specific thermal kinetic parameters of constituents in foods that do not heat uniformly. The concept of the method of Paired Equivalent Isothermal Exposures (PEIE) was developed for such products. The ability of the PEIE to define Arrhenius parameters from simulated retort experiments was demonstrated. The PEIE was applied to survival data from retort experiments of canned pea puree inoculated with Bacillus stearothermophilus spores (NCA 1518). Mean activation energy and reaction rate constant (at 121.1°C) of the spores in retort processed canned pea puree were Ea= 250 (± 15) kJ/mol and k121.1°C= 0.26 (0.23 < k121.1°C <0.30) min−1, respectively.
Freeze/thaw Stability of Cooked Pork Sausages as Affected by Salt, Phosphate, pH, and Carrageenan
Authors: DeFREITAS Z , SEBRANEK J.G. , OLSON D.G. , CARR J.M.
Published: July 2006

The effects of κ, ι, or λ carrageenan (CGN), sodium tripolyphosphate (STPP), chloride salts, and meat pH on the freeze/thaw stability of cooked pork sausages were investigated. STPP decreased thaw drip (TD) and increased hardness for all treatments regardless of type of salt or CGN. KCI did not affect the texture of control samples in the presence of STPP, but decreased the functionality of κ‐ and ι‐CGN. Increased meat pH increased the hardness and decreased thaw drip for all CGN treatments, except for λ‐CGN, which remained unchanged. k‐ and ι‐ CGN increased moisture retention of sausages prepared from low‐pH meat.
Microbiological, Sensory and Chemical Characteristics of Vacuum‐Packaged Cooked Beef Top Rounds Treated with Sodium Lactate and Sodium Propionate
Authors: MACA J. V. , MILLER R. K. , MACA J. D. , ACUFF G. R.
Published: July 2006

Cooked, vacuum‐packaged beef top rounds containing 3% sodium lactate (NaL) or 3 or 4% NaL in combination with 0.1 or 0.2% sodium propionate (NaP) were stored for up to 84 days at 4°C. Addition of any of the treatments greatly reduced total Aerobic Plate Counts (APC). Positive flavor notes associated with fresh beef were enhanced by ingredient addition and tended to be highest in roasts with 3% NaL + 0.2% NaP. Cooked roast beef color was enhanced by addition of NaL alone or in combination with 0.1% NaP. Lipid oxidation and water activity were decreased by addition of NaL with NaP and pH and cooked yield were increased with any level or combination of ingredients.