bluuebunny/crossref_metadata_2025 huggingface dataset:
Mineral Binding Characteristics of Lignin, Guar Gum, Cellulose, Pectin and Neutral Detergent Fiber under Simulated Duodenal pH Conditions
Authors: PLAlT STEPHEN R. , CLYDESDALE FERGUS M.
Published: August 2006

Effective stability constants (Kcff) and amount of Fe bound by lignin, cellulose, guar gum, low and high methoxy pectin and NDF were determined under simulated duodenal pH conditions. Guar gum bound 8.4 μmol Fe per g fiber with the greatest affinity (Kcff= 6.27 × 106) of any of the fibers studied; NDF, high methoxy pectin, and one of the binding sites of lignin bound 5.0. 5.0, and 19.5 μmol Fe, respectively. per g fiber, with a Kcff > 105, and cellulose bound Fe so weakly that an effective stability constant could not be calculated. Lignin had two distinct binding sites for Fe, Zn, and Cu with the high affinity sites binding in the following order: Fe > Cu > Zn, but with twice as much Cu bound as either Fe or Zn.
Bioavailability of Copper Bound to Dietary Fiber in Mice and Rats
Authors: ROCKWAY SUSIE W. , BRANNON PATSY M. , WEBER CHARLES W.
Published: August 2006

The bioavailability of copper (Cu) was compared in mice or rats fed diets containing wheat bran‐bound Cu and adequate Cu (unbound) or deficient Cu with cellulose or wheat bran. Cardiac and hepatic Cu content were comparable in mice fed bran‐bound or adequate Cu and greater than mice fed deficient Cu. Cardiac Cu content was comparable in rats fed bran‐bound Cu and adequate Cu and greater than rats fed deficient Cu. Hepatic Cu content, however, was less in rats fed bran‐bound Cu than adequate Cu and greater in both than deficient Cu. Both rats and mice utilized dietary Cu bound to wheat bran, suggesting that mineral‐fiber interactions may not decrease bioavailability when dietary mineral is adequate. Tissue Cu content in Cudeficiency was lower in animals fed wheat bran compared to cellulose, suggesting that the type of fiber may exacerbate effects of mineral deficiency.
Comparison of Methods Used for Measuring pH in Muscle Tissue
Authors: SOLOMON MORSE B.
Published: August 2006

Two methods widely accepted for measuring muscle/meat pH are: (1) homogenizing muscle tissue in 5 mM iodoacetate and (2) spear‐tip penetrating probe electrode. These two methods were compared with a third method to evaluate the precision of these methods for measuring muscle pH. The third method involved homogenizing tissue in deionized water and measuring pH within 3–5 set of homogenization. It was verified that pH values measured within 3–5 set of homogenization using deionized water were statistically equivalent (P>0.O5) to those measured using the iodoacetate procedure or a spear‐tip probe electrode.
Stability of Polyunsaturated Fatty Acids after Microwave Cooking of Fish
Authors: HEARN THOMAS L. , SGOUTAS SANDRA A. , SGOUTAS DEMETRIOS S. , HEARN JAMES A.
Published: August 2006

The stability of fish oils high in polyunsaturated fatty acids (PUFA) in fresh fish of low, medium and high fat content was investigated using microwave oven cooking. Cooked and uncooked portions of butterfish, mullet, mackerel and sardines were extracted, the lipid recovered and fatty acid composition determined. The effect of cooking was minimal with no detectable difference in total lipid between cooked and uncooked samples. Most important, PUFA were virtually unaffected by the overall cooking and the cooked fish retained their original PUFA composition and content.
Color and Color Stability of Frozen Restructured Beef Steaks: Effect of Sodium Chloride, Tripolyphosphate, Nitrogen Atmosphere, and Processing Procedures
Authors: CHU Y. H. , HUFFMAN D. L. , TROUT G. R. , EGBERT W. R.
Published: August 2006

This study investigated the effect of mixing and grinding, tempering, addition of sodium chloride and sodium tripolyphosphate and processing under a nitrogen atmosphere on the color of restructured beef steaks initially and at 1‐month intervals for 3 months of frozen storage. Mixing and grinding and manufacture under a nitrogen atmosphere had the greatest detrimental effect on the extent of discoloration initially; this was probably due to low oxygen concentration. Tempering and the addition of sodium chloride without sodium tripolyphosphate produced the most rapid increase in rate of discoloration during frozen storage. Tripolyphosphate partially counteracted the detrimental effect of sodium chloride, however, this effect did not appear to be due to the higher pH produced by the phosphate or the chelating ability of the phosphate. Surface discoloration and overall color were highly correlated with surface metmyoglobin (r= ‐0.87) and overall met‐myoglobin (r= ‐0.94).
Relationship of Water Content to Textural Characteristics, Water Activity, and Thermal Conductivity of Some Commercial Sausages
Authors: ZIEGLER G. R. , RIZVI S. S. H. , ACTON J. C.
Published: August 2006

Mechanical properties from cyclic low strain testing, texture profile parameters and thermal conductivity were evaluated for 7 types of commercial sausage products ranging in moisture content from 27.7% to 62.4% and aw from 0.857 to 0.993. Hardness, fracturability, the apparent moduli, stress al 20% compression, mechanical hysteresis loss, and strain energy all increased with decreasing moisture level, while springiness and the degree of elasticity decreased. Moisture had no significant effect on cohesiveness. A linear relationship was observed between the aw and the effective mole fraction of water in the brine, the exact nature of which depended on the thermal process which the product had received. Thermal conductivity decreased with decreasing moisture in a linear manner.
Yield and Comparison of Nutritive and Energy Values: Selected Variety Pork Products
Authors: VAUGHN M.W. , WALLACE D.P. , FORSTER B.W.
Published: August 2006

Eight raw and cooked pork products were compared for yield and physiologic energy values, nutrient composition and protein quality. Cracklings were not cooked. Cooking resulted in some significant changes (wet basis) in parameter values. Knuckles and ham hocks had similar parameter values. All products, except skin, had a cooking loss. Skin had a 15.3 g/kg gain, apparently due to an exceptional moisture increase. The fat composition showed a very low ratio of polyunsaturated to total saturated fats. There were no differences between the calculated PERs of each raw and cooked product. These data indicated that the chemical score and the PER values of these products were generally directly proportional to the total quantity of essential amino acids present.
Quantitation and Characterization of Drip from Frozen‐Thawed and Refrigerated Pork Liver
Authors: STRANGE ELIZABETH D.
Published: August 2006

Drip from fresh (F), refrigerated (R‐S), and frozen and thawed (F‐T) vacuum packaged pork liver slices was characterized by blood or plasma content, enzymatic activity, protein content and SDS‐PAGE patterns. Amount of drip from F and R‐S liver slices was 2.2% and contained 40% blood. F‐T increased drip but the amount depended on the number of F‐T cycles. F‐T drip contained 28% plasma. Enzymatic activity was higher for F‐T drip but protein content was about the same. SDS‐PAGE protein patterns of drip resembled patterns of model liver‐blood mixtures but variations were evident due to storage conditions.
Effect of Method of Catching and Time of Season on the Composition of Atlantic Cod (Gadus Morhua)
Authors: BOlTA J. R. , KENNEDY K. , SQUIRES B. E.
Published: August 2006

A controlled study to assess the effect of method of catching (gillnet, handline, longline and trap) and time of season upon ash, caloric, carbohydrate, fat, moisture and protein contents of Atlantic cod was conducted. Live cod were bled, gutted, washed and iced at sea; immediately they were brought onboard commercial fishing vessels. The method of catching significantly (P ≤ 0.001) affected only caloric, moisture and protein contents whereas time of season significantly (P ≤ 0.01) affected only carbohydrate and protein contents. Ash and fat contents were significantly affected by an interaction of method of catching and time of season. Thus, both time of season and method of catching were important factors affecting the composition of Atlantic cod.
Effect of Method of Catching and Time of Season on Sensory Quality of Fresh Raw Atlantic Cod (Gadus Morhua)
Authors: BOTTA J. R. , BONNELL G. , SQUIRES B. E.
Published: August 2006

A controlled study to assess effect of method of catching and time of season upon blood clot, color, discoloration/bruising, odor, texture and final overall grades of fresh raw cod, muscle pH of thawed cod, and firmness (shear‐compression force) of cooked muscle was conducted. Sensory analyses revealed that method of catching significantly (P ≤ 0.001) affected only color, discoloration/bruising, and final overall grades. Time of season did not significantly affect any sensory variables. Muscle pH was significantly (P ≤ 0.001) affected by both method of catching and time of season. Any significant effect of time of season upon firmness of cooked cod muscle depended upon method of catching. In general, method of catching was the most important factor affecting sensory quality of fresh raw Atlantic cod.
Pattern Recognition of GC Profiles for Classification of Cheese Variety
Authors: AISHIMA T. , NAKAI S.
Published: August 2006

Volatile components in Cheddar, Gouda, Edam, Swiss, and Parmesan cheeses were concentrated with a modified Likens‐Nickerson apparatus and analyzed with a fused silica capillary GC. Stepwise discriminant analysis was applied to the 118 peaks in the resulting gas chromatograms to classify objectively cheese varieties, and most of the cheese samples were successfully assigned to the correct varieties. Discrimination between Gouda and Edam was the most difficult among all combinations of two varieties within the five cheeses. Clusters corresponding to young, mild and old cheeses were observed in the canonical plot based on the GC data of Cheddar cheese samples.
A Commercial Method for Recovery of Natural Pigment Granules from Citrus Juices for Color Enhancement Purposes
Authors: FELLERS PAUL J. , BARRON RODGER W.
Published: August 2006

Using differential centrifugation, natural highly colored orange pigment granules were recovered from the juices of single lots of Florida Dancy tangerines harvested in each of 4 years, and orange/red pigment granules from two lots of Murcotts harvested during a single year. Recovery of the concentrated colored matter was about 0.6% by vol. for the tangerine juice; 2.4% for the Murcott juice. Color was significantly enhanced in poorly colored commercial orange juices through addition of relatively small amounts of pigment granules recovered from the tangerine and Murcott juices. Addition of pigment granules to poorly colored orange juices to increase color numbers from 1 to 1.5 points did not significantly affect flavor (P > 0.05) in the resultant products.
Aerobic Microflora of Commercially Harvested, Transported and Cryogenically Processed Col lards (Brassica oleracea)
Authors: SENTER S. D. , BAILEY J. S. , COX N. A.
Published: August 2006

Samples of spring and fall harvested collards were obtained at critical stages in a normal harvesting, transportation and cryogenic processing operation and microbiologically analyzed for total plate counts, En‐terobacreriaceae counts, and yeasts and molds. Operations that involved extended holding times and mechanical handling tended to increase all counts significantly while blanching and blast freezing with liquid N2 reduced counts to acceptable levels. Differences were significant in all counts by sampling points and dates. Prominant genera of Enterobacteriaceae isolated from the frozen product were those normally associated with soil contamination and not normally considered pathogenic to humans.
Evaluation of Enzyme‐Linked lmmunosorbent Assay for Detection of Molds in Foods
Authors: LIN H.H. , COUSIN M.A.
Published: August 2006

Enzyme‐linked immunosorbent assay (ELISA) was used to detect Al‐ternaria alternata, Geotrichum candidum, and Rhizopus stolonifer in processed fruit and vegetable products, bread, and cottage cheese. ELISA readings correlated with the amount of added mold and generally low backgrounds were obtained from control food samples. For bread and cottage cheese, the dilution factor affected the efficiency of the assay. Both viable and nonviable molds could be detected. The ELISA method gave results that correlated with those of the Howard mold count. The assay was relatively specific, although cross reaction was observed among some molds. The major antigenic components were polysaccharide in nature.
Relative Protein Efficiency Ratios for Wheat‐Based Breakfast Cereals
Authors: McAULEY J.A. , HOOVER J.L.B. , KUNKEL M.E. , ACTON J.C.
Published: August 2006

Male weanling rats were subjected to standard 28‐day PER trials following the outline by the AOAC (1984) except that the diets contained 8.5% protein (N × 6.25) as one of six wheat‐based breakfast cereals, white flour, whole wheat flour or casein. One of the cereals was an extrusion puffed product, three were flaked and toasted cereals and two were extruded cereals. Of the two extruded cereals, one was lightly toasted and the other was more heavily toasted. Relative PER (R‐PER) was lowest for the puffed cereal (‐ 15.3) and highest for the extruded‐lightly toasted cereal (69.9). R‐PER for the flaked cereals ranged from 1.7 to 16.3; the other extruded cereal had a R‐PER of 2.8 and each of the two flours had a R‐PER of 42.9.
Bacterial Flora in Pasteurized Oysters after Refrigerated Storage
Authors: PACE J. , WU C.Y. , CHAI T.
Published: August 2006

Freshly shucked oysters (Crassostrea virgtnica) were chlorinated, sealed in pouches and pasteurized. Chlorination reduced the total plate count by a range of 40% to 90%; pasteurization further reduced the population by 99.9%. During refrigerated storage, the organisms that survived pasteurization were all Gram‐positive. By comparison, the predominant organisms found in fresh oysters were Gram‐negative. Some organisms survived after heating at 80°C for 10 min, but all were killed after heating at this temperature for 15 min. The facultatively anaerobic plate count gradually increased during storage. The major bacteria surviving after pasteurization and cold‐storage were Bacillus, Clostridium, Corynebacterium, Listeria, Peptostreptococcus and Staphylococcus.
Continuous Production of Fish Meat Sol using a Twin‐Screw Extruder
Authors: KITABATAKE N.AOFUMI , SHIMIZU Y.UTAKA , DOI E.TSUSHIRO
Published: August 2006

The washed minced meat of flying fish was extruded at low temperatures with NaCl in a twin‐screw extruder while varing screw rotation, feeding rate, feeding of NaCl, and barrel temperature. Extrusion at a higher screw rotation and moderate feeding rate with the residence time of about 1 min, using NaCl in solution and with cooling by ice‐water, gave the most adhesive meat sol. Heat‐induced gel from this meat sol had a similar textural parameters measured by an instrument to the gel prepared with a conventional stone grinder, however, the toughness score in sensory test of the gel prepared by extrudate was a little smaller than the gel by a conventional method.
Thermal Properties of Proteins in Chicken Broiler Tissues
Authors: KIJOWSKI J.M. , MAST M.G.
Published: August 2006

The thermal behavior of breast and thigh muscles, blood and skin tissues of chicken broilers was evaluated by differential scanning calorimetry (DSC). Onset temperature of transition (To), maximum thermal transition (Tmax) temperatures, and denaturation enthalpy (ΔH) were evaluated. Breast muscle exhibited a complex thermogram with five endothermic transitions at 57°C, 63°C, 67°C, 73°C, and 78°C at a heating rate of 10°C/min. Thigh muscle exhibited only three major transitions at 60°C, 66°C, and 76°C. Thermal curves of isolated protein fractions indicated that the thermal transitions in muscle corresponded to the denaturation of myosin, sarcoplasmic proteins, collagen and F‐actin. An increase in the heating rate from 1.0° to 40°C/min significantly elevated the onset temperature of transition and major transition temperatures, as well as the enthalpy of denaturation. Enthalpy of the muscle system heated to various end‐point temperatures, cooled and reheated, showed that myosin was completely denatured at 60°C, sarcoplasmic proteins at 70°C and actin at 80°C.
Water‐Binding Capacity of Ground Lamb‐Soy Mixtures with Different Levels of Water and Salt and Internal End‐Point Temperatures
Authors: ALJAWAD L.AYLA S. , BOWERS J.ANE A.
Published: August 2006

Ground lamb and textured soy protein mixtures were prepared with and without sodium chloride (NaCl) and with different levels of water, and were cooked to different internal end‐point temperatures. Mixtures with NaCl were more firm and contained more “bound‐type” and less “free‐type” water. Increasing the amount of water added to the mixture increased cooking loss, expressible fluid, “free‐type” and “bound‐type” water, freezable water, and moisture content; however, mixtures with 20% added water had the same amount of “free‐type” water and expressible fluid as those with 30%. Increasing end‐point temperature resulted in increases in cooking loss and decreases in “bound‐type” and “free‐type” water, but had no effect on firmness.
Separation of Phospholipids from Egg Yolk and Recovery of Water‐Soluble Proteins
Authors: HATTA H. , SIM J.S. , NAKAI S.
Published: August 2006

Lipoprotein and water‐soluble proteins were separated from egg yolk with sodium alginate. Ninety‐nine percent of the lipids were precipitated and 20% of protein remained in the supernatant by this treatment. SDS‐PAGE showed the presence of α‐, β‐, ‐γ‐livetins in the supernatant. Phospholipids were purified from the precipitated lipoproteins by 95% ethanol extraction, then ZnCl2 precipitation, and subsequent acetone washing. Phospholipids recovery and purity were 78.5% and 95.9%, respectively. Phospholipids thus purified gave a clear colorless solution in chloroform and were free of triglycerides and cholesterol on TLC plates.
Ninhydrin Assay For Proteolysis in Ripening Cheese
Authors: PEARCE K.EVIN N. , KARAHALIOS D.ALLAS , FRIEDMAN M.ENDEL
Published: August 2006

The ninhydrin chromogenic reaction was used to determine the concentration of free amino groups in ripening Cheddar cheese. This assay involves dispersing cheese in citrate solution, heating an aliquot of the resulting mixture with aqueous dimethyl sulfoxide, ninhydrin plus lithium acetate solution at pH 5.2, diluting, and determining the absorbance at 570 nm. The ninhydrin assay and conventional amino acid analysis for lysine in freshly made Cheddar were in good agreement. There was a steady increase in the concentration of free amino groups as the cheese aged. The ninhydrin method was applied to several diverse cheese varieties and compared with the trinitrobenzenesulfonic acid procedure. Possible advantages of the ninhydrin assay are described.
Effect of Agitation, Sampling Location and Protective Films on Light‐Induced Riboflavin Loss in Skim Milk
Authors: PALANUK S. L. , WARTHESEN J.J. , SMITH D. E.
Published: August 2006

Photodegradation of riboflavin in skim milk as influenced by continuous agitation, location within the container and protective films was studied. High performance liquid chromatography was used to monitor the riboflavin concentration in the milk. Retention of riboflavin in light‐exposed, continuously agitated milk samples was significantly lower than in unagitated samples. Sampling positions within blow‐molded polyethylene milk containers also had a significant effect on light‐induced riboflavin loss. After 5 days of light exposure, riboflavin retention at the top of the unagitated milk containers averaged 58% compared to 92% retention for milk located at the bottom of the containers. Metallized‐oriented, polyethylene‐terephthalate films used as overwraps decreased penetration of visible light into milk samples and decreased the riboflavin photodegradation.
Effects of Storage on Protein Nutritional Quality of Grain Legumes
Authors: PEACE R.W. , KEITH M.O. , SARWAR G. , BOTTING H.G.
Published: August 2006

The effect of storage under moderate conditions (12% relative humidity and 20°C) on protein nutritional quality of legumes grown in Canada (faba bean, lentil, seafarer, pinto and black beans and trapper and century peas) was determined. Little change in legume amino acid contents and only slight changes in relative net protein ratio (RNPR) and true crude protein digestibility occurred over the three years. No consistent changes were seen in plasma amino acids of rats fed the stored legumes, although plasma methionine and tryptophan were lower compared to casein‐fed rats, reflecting dietary deficiencies in these amino acids. Amino acid scores indicated that tryptophan and sulfur amino acids were first and second limiting, respectively, in most of the legumes. Correction of amino acid scores for true digestibility of protein in the legumes greatly improved correlation coefficients between scores and RNPR.
Studies on a Soy‐Based Low‐Fat Spread
Authors: PATEL A.A. , GUPTA S.K.
Published: August 2006

A soy protein‐lipid concentrate derived from the suspension obtained by grinding soaked and blanched soybeans in water was used, with suitable vegetable fats, as a base for the preparation of a low‐calorie spread. Skimmilk powder improved mouth‐feel and flavor. Sodium citrate increased flowabiliry of the hot spread and decreased oiling off of the finished product. Hydroocolloids such as carrageenan and guar gum could effectively enhance spreadability. Plasticizers, viz., sorbitol and glycerol, favorably influenced viscosity, and texture and flavor characteristics. Butter annatto and β‐carotene used as colorants, with certain commercial flavorings, rendered the product sensorily close to traditional butter. The spread had distinctly superior spread‐ability properties. It kept well for about 3 months at refrigeration temperature.
Bioavailability of Zinc in Fermented Soybeans
Authors: MOELJOPAWIRO S. , FIELDS M.L. , GORDON D.
Published: August 2006

The bioavailability of zinc in soybean meal fermented by lactic acid‐producing bacteria (LAPB) and by Rhizopus oligosporus in tempeh fermentation was evaluated with the rat bioassay, using the slope ratio method and log total femur zinc or weight gain versus zinc intake as response parameters. Fermentation significantly increased (P < 0.05) the RBV of zinc from 73.0% in boiled non‐fermented soybeans (pH 6.7) to 84.5% in boiled LAPB fermented soybeans. The highest RBV (95.3%) was found in the autoclaved and LAPB fermented product (pH 6.5). Rhizopus oligosporus fermentation resulted in a RBV of 89.0%. Thus, fermentation in the processing of soybeans will improve zinc bioavailability in this food.
Enzymatic Release of Peptides, Methionine and Cystine from Dry Beans Following Various Heat Treatments
Authors: RAYAS‐DUARTE P. , SATTERLEE L. D. , ROMERO A. L.
Published: August 2006

Ground Great Northern and pinto bean (Phaseolus vulgaris) samples were processed under varying conditions of time, temperature and pressure and then hydrolyzed in vitro using a mixture of trypsin, chymotrypsin and amino peptidase. The hydrolyzed samples were ultrafiltrated and the peptides (< 10,000 daltons) were collected and analyzed for their sulfur amino acid content (methionine, cysteine, and cystine). From 48% to 100% of the cysteine/cystine residues in the protein were released after 6 hr of enzymatic hydrolysis, whereas only 10% to 40.2% of the methionine residues were released during the same time period. The maximum rate of peptide release occurred at 3 hr of proteolysis, while the maximum rate of methionine and cysteine release occurred at 2 hr of proteolysis.
Chemical Composition of the Potato as Affected by the Herbicide, Metribuzin: Enzymatic Discoloration, Phenols and Ascorbic Acid Content
Authors: MONDY N.ELL I. , MUNSHI C.YRUS B.
Published: August 2006

The effect of metribuzin (herbicide) applications at pre‐emergence (Tr. 1) and pre‐ and post‐emergence (Tr. 2) stages on enzymatic discoloration, phenolic and ascorbic acid contents of Katahdin, Lemhi Russet and Hampton cultivars was investigated. In all the three cultivars Tr. 1 resulted in significantly (p < 0.05) lower phenolic content and enzymatic discoloration and significantly (p < 0.05) higher ascorbic acid than the controls. Tubers from plants receiving Tr. 2 had significantly (p < 0.05) higher phenolic content, enzymatic discoloration and ascorbic acid than Tr. 1. Tubers from Tr. 2 had significantly (p < 0.05) higher ascorbic acid than the controls but did not differ significantly in phenolic content and enzymatic discoloration from the controls. After a storage of 5 months, controls had the highest phenolic content and enzymatic discoloration followed by Tr. 1 and Tr. 2 for two of the three cultivars. Tr. 2 resulted in a retardation of phenol synthesis during storage.
Inositol Phosphates in Processed Foods
Authors: PHILLIPPY B. Q. , JOHNSTON M. R. , TAO S.‐H. , FOX M. R. S.
Published: August 2006

Myo‐inositol bis‐, tris‐, tetrakis‐, pentakis‐ and hexakisphosphates (IP2–6) were quantified in nine thermally processed or fermented food products. Total inositol phosphate content (mmol/kg dry weight) ranged from 1.35 in white bread to 23.26 in tofu and 26.05 in soy isolate. In all foods analyzed, inositol hexakisphosphate (phytic acid) accounted for more than 40% of the total inositol phosphates on a molar basis. Step‐gradient ion exchange and ferric chloride precipitation methods for phytate determination were evaluated with a soy isolate sample to which inositol phosphates or adenosine triphosphate (ATP) had been added individually. Both methods measured all of the inositol phosphates, while the former also measured ATP.
Influence of the Ratio of Degrees Brix to Percent Acid on Consumer Acceptance of Processed Modified Grapefruit Juice
Authors: FELLERS P. J. , CARTER R. D. , de JAGER G.
Published: August 2006

A batch of frozen concentrated grapefruit juice (GJ) was reconstituted to 10° Brix with water and adjusted with sucrose, citric acid and/or deacidified GJ to produce five experimental samples with Brix:acid ratios from 7–15. Consumers from four large U.S. cities evaluated the samples for flavor, preference and five other quality attributes. Flavor means varied within an acceptable range. Preference was for samples in the 8.4 to 11.1 ratio range. Nonusers preferred 11.1 ratio juice and rated the three lowest ratio juices lower than users. As ratio increased, consumer perception of sweetness increased and decreased for tartness, bitterness, and aroma. All samples were judged somewhat too tart and bitter (except at 15 ratio) and not quite sweet enough.
Studies of Thermal Denaturation of Oat Globulin by Differential Scanning Calorimetry
Authors: MA C.‐Y. , HARWALKAR V.R.
Published: August 2006

Thermal denaturation of oat globulin was studied by differential scanning calorimetry (DSC). Prior heat treatments at 100°C and 110°C resulted in a progressive decrease in enthalpy (ΔH) indicating partial denaturation. Marked increase in denaturation temperature (Td) and onset temperature (Tm) and decrease in width at half peak height (ΔT1/2) suggest that the preheated protein assumed a more compact conformation or associated to a complex structure with higher thermal stability and cooperativity. The heated globulin was segregated into soluble and insoluble fractions containing native and denatured protein respectively. The denaturation kinetics of oat globulin was studied and results show a reaction order of 2.5 and an activation energy of 505 KJ/mol. Heat treatments caused a pronounced increase in activation energy and pre‐exponential factor.
Studies of the Interaction between Aspartame and Flavor Vanillin by High Performance Liquid Chromatography
Authors: CHA A.LICE SHEN. , HO C.HI‐TANG
Published: August 2006

The reaction between aspartame (APM) and vanillin was dependent on the molar ratio of reactants, temperature, water activity (aw) and the presence of citric acid. The extent of the aldehyde‐amine condensation reaction in the APM/vanillin (molar ratio 1:1) model system at 3.3°C, 25°C and 37.8°C and aw of 0, 0.07, 0.18.032, 0.64, and 1.0 was monitored by high performance liquid chromatography (HPLC). The HPLC method could detect APM and vanillin simultaneously at ppm. Benzyl alcohol was used as the internal standard. This sensitive method measured the change at the picomole level. Schiff base formation followed second order kinetics for each temperature. The activation energy was 11.67 Kcal/mole for the APM/vanillin (1:1) system.
Simultaneous Determination of Neutral Sugars and Uronic Acids in Hydrocolloids
Authors: HA Y. W. , THOMAS R. L.
Published: August 2006

An improved gas‐chromatographic method for the simultaneous determination of neutral sugars and uronic acids in hydrocolloids or industrial gums was developed. The procedure involved methanolysis with 0.5M methanolic HCl followed by trimethylsilylation. This method was simplified over other derivatization methods to make it suitable for the routine analysis of hydrocolloids or other polysaccharides which contain uronic acids. The usefulness of this method was demonstrated by analysis of commercially available hydrocolloids. The described method was sensitive enough to identify some of the minor sugar components which were not easily identified by other derivatization methods.
Measurement of Dielectric Constant to Quantitate Solute Water in the Sucrose‐Starch‐Water System
Authors: CHINACHOTI P. , STEINBERG M.P. , PAYNE D.A.
Published: August 2006

A quantitative analysis for the measurement of solute water (SOL) in the presence of polymer water (POL) by dielectric measurements was developed. Sucrose, starch and their mixtures at known moisture content and water activity (aw) were measured. Dielectric constant (K) was relatively insensitive to polymer water (POL) but very sensitive to capillary water (CAP). K was very sensitive to the amount of water in a supersaturated sucrose solution but not to dilution of the saturated solution. A given increment of solute water (SOL) in a mixture gave the same K over the whole aw range, independent of sorbent composition. A model was developed to quantitate SOL in a mixture with POL by measuring K at 1000 KHz.
Prediction of Freezing and Thawing Times of Foods Using a Numerical Method Based on Enthalpy Formulation
Authors: MANNAPPERUMA J.ATAL D. , SINGH R. PAUL.
Published: August 2006

An explicit numerical method, involving enthalpy formulation, to predict temperature distribution in foods during freezing and thawing was developed. The accuracy of the proposed method was validated using published experimental data obtained for freezing and thawing of Tylose. The enthalpy formulation avoids the problems of strong discontinuity experienced when the apparent specific heat formulation is used in predicting temperatures for situations involving phase change. The proposed method predicts temperatures in good agreement with experimental data. The computer code can be easily programmed on a desk‐top computer for use in teaching and research on predicting freezing and thawing rates in foods.
Quantitative Variation of Total Phenols in Fresh Market Tomatoes at Three Stages of Maturity
Authors: SENTER S.D. , HORVAT R.J. , FORBUS W.R.
Published: August 2006

Analyses for total phenols in extracts of epidermal, placental and pericarp tissue from three tomato cultivars that had been observed to vary in susceptibility to post harvest spoilage by microorganisms showed no significant quantitative variation by cultivar. Quantities of phenols varied significantly (P < 0.05) by maturity and location within the fruit. The highest concentration of phenols was found in the epidermal and placental tissue at the midripe stage of maturity. Quantities were highest in the Patriot cultivar which related to observations that tomatoes from this cultivar were more resistant to microbial infection than were tomatoes from the Floridade and Walter cultivars.
Response Contour Diagrams to Describe Effects of Moisture, Storage Temperature and Sulfur Dioxide on Color of Dried Apples
Authors: SAYAVEDRA‐SOTO L.A. , MONTGOMERY M.W.
Published: August 2006

Samples of diced Golden Delicious apples were dipped in sodium bisulfite solutions containing 2500, 5000, and 7500 ppm sulfur dioxide, dried to moisture levels of 13, 18, 22, 24, and 26% and stored at 1°, 21° and 38°C. Dried apples were analyzed at 0, 40, 101, 188, 269, and 385 days for total sulfur dioxide, moisture content and color. Color was expressed as the product of the Hunter values, L, a and b (color index). Storage temperature was the most important factor in the degradation of color in stored dried apples. Response contour diagrams generated from regression equations obtained from these data were used to describe the influence of storage temperature, total sulfur dioxide and moisture on color index of dried apples during storage.
Isolattion and Identification of Lactic Acid Bacteria from Samples of Citrus Molasses and Unpasteurized Orange Juice
Authors: PARISH M. , HIGGINS D.
Published: August 2006

Commercially produced samples of citrus molasses, unpasteurized orange juice and frozen concentrated orange juice were qualitatively assayed for lactic acid bacteria. Two species of Lactobacillus (L. fermentun and L. plantarum) and three species of Leuconostoc (Le. mesenteroides subsp. dextranicum, Le. mesenteroides subsp. mesenteroides and Le. paramesenteroides) were found. L. fermentum and Le. paramesenteroides have not previously been reported in citrus products.
Partial Concentration of Red Wine by Reverse Osmosis
Authors: BUI K. , DICK R. , MOULIN G. , GALZY P.
Published: August 2006

A reverse osmosis process using membranes with a specific ethanol exclusion rate of 85% was effective in concerning red wines. In order to increase 1% wine ethanol content, a loss of only 2% total pure ethanol was observed. The permeate flow rate was about 2 L/hr/m2.
Identification and Quantitation of Dimethyl Acetals of Hexadecanal and Octadecanal in Turkey Breast Muscle Phospholipids
Authors: SALIH A.M. , PRICE J.F. , SMITH D.M. , DAWSON L.E.
Published: August 2006

Dimethyl acetals of hexadecanal and octadecanal in the phospholipid fraction of raw and cooked turkey breast meat were monitored for quantity and identity during 12 months of frozen storage by gas chromatography/mass spectrometry (GC/MS) using two different methods of esterification.
Diacetyl and Acetaldehyde Concentrations During Ripening of Kefalotyri Cheese
Authors: LITOPOULOU‐TZANETAKI E. , VAFOPOULOU‐MASTROJIANNAKI A.
Published: August 2006

Diacetyl and acetaldehyde were determined during ripening of Kefalotyri cheese produced using two different lactic cultures (A: Streptococcus thermophilus + Lactobacillus casei, SI cheese, B: Streptococcus thermophilus + Streptococcus diacetylactis + Streptococcus durans, S2 cheese). Diacetyl increased until the 60th day of ripening (2.49 and 1.62 ppm for S1 and S2 cheese, respectively) and until then was found in higher concentration in trials compared with control (0.91 ppm at 60 days). The possible contribution of lactic acid bacteria, pH and acidity of these cheese on diacetyl during ripening was discussed. Acetaldehyde was detected only until the 15th day of ripening (0.17, 0.20 and 0.08 ppm for control, S1 and S2 cheese, respectively).
Quality Characteristics of Frankfurters Containing Corn Germ Protein
Authors: ZAYAS J. F. , LIN C. S.
Published: August 2006

A process for incorporating defatted corn germ protein (CGP) in comminuted meat products was developed and tested under commercial conditions. Advantages of using 3% defatted CGP in meat products were established: improvement of the quality characteristics and increase yield of the product. The following differences between experimental and control frankfurters were found: decreased batter viscosity, increased protein, decreased fat and moisture content, lowered firmness and shear force, lighter color, decreased meaty aroma and flavor and increased off‐flavor. Storage for 30 days affected sensory properties of frankfurters.
Potassium Sorbate Effect on Pigment Concentration of Refrigerated Beef
Authors: LANARI M.C. , ZARITZKY N.E.
Published: August 2006

The influence of potassium sorbate (SorK) on the relative concentrations of myo (Mb), oxi (MbO2,) and metamyoglobin (MetMb) of raw beef samples wrapped in plastic films of differcnt gaseous permeability was determined at 0°C and 4°C. Diffuse rcflectance spectrophotometry was applied to determine muscle pigmcnts concentrations. Kinetics constants for Mbo2, and MetMb production during acrobic storage (polyethylene film) were statistically analyzed and compared with constants corresponding to sterilc and untreated meat. Influence of vacuum storage time, temperature and SorK levels on oxygenation capacity of samples packaged in EVA‐SARAN‐EVA was studied considering losses of cnzymatic activity and microbial growth. Shelf life of vacuum‐packaged beef trcatcd with SorK solutions was significantly increased without affecting oxygenation capacity; use of SorK in meat wrapped in high permeability films was not convcnient since MetMb accumulation was faster than in untreated muscle.
Assessment of Methodologies for Calorimetric Cholesterol Assay of Meats
Authors: BOHAC C.E. , RHEE K.S. , CROSS H.R. , ONO K.
Published: August 2006

The objective of this study was to assess the critical factors influencing the values for meat cholesterol determined colorimetrically. Procedure variations tested included: no saponification of total lipid extract before color development; with 15 min saponification at 80°C, with or without antioxidant protection; and with 60 min saponification at 80°C, with or without antioxidant protection. Without the saponification step, meat cholesterol values were overestimated. Samples with a large percentage of unsaturated fatty acids yielded higher cholesterol values when lipid extracts were saponified without antioxidant protection than with. Meat cholesterol values obtained by the procedure involving 15 min saponification with antioxidant protection were similar to those obtained by a commonly used gas chromatographic procedure.
Development of Meat Snack Dips: Chemical, Physical, Microbiological and Sensory Characteristics
Authors: DeFREITAS Z. , MOLINS R. A.
Published: August 2006

Snack dips containing 50% ham, 26% bacon or 28% pepperoni in combination with sour cream, unflavored yogurt and tofu were developed. The developmental phases of the study were discussed in relation to ingredient and meat flavor selection, formulation and sensory evaluation. Microbiological, chemical and physical analyses of the new products indicated that the meat‐containing snack dips were stable and safe under storage conditions simulating wholesale (3 wk 2‐4°C), retail (10 days, 5°C, household (10 days, 8‐10°C) and longer‐than‐normal temperature abuse (12 and 24 hr, 24‐25°C).
Changes in the Hydrophobicity and Functionality of Whey during the Processing of Whey Protein Concentrates
Authors: MANGINO M.E. , HUFFMAN L.M. , REGESTER G.O.
Published: August 2006

Cheddar cheese whey was ultrafiltered to yield whey protein concentrates (80% WPC). The retentates were heated at 64 or 72°C for 1.5 set or received no heat treatment. Changes in composition and hydrophobicity during processing were related to WPC functionality. Heating at 72°C decreased retentate hydrophobic@ and had a detrimental affect of WPC functionality, while heating at 64°C did not. Day to day variation in the milk supply and processing conditions did not affect hydrophobicity; but the unit operations did have an effect. Ultrafiltration increased the alkane binding values of the retentate compared to the whey. Spray drying the retentate increased surface hydrophobicity and decreased alkane binding values of the WPC.
Effects of Chitosan on Yield and Compositional Data of Carrot and Apple Juice
Authors: IMERI ANA G. , KNORR DIETRICH
Published: August 2006

Effects of chitosans on yield, titratable acidity, pH, soluble solids, and color of carrot and apple juice were evaluated. Carrots (Lange Rote Stumpfe) and apples (Golden Delicious) were treated with chitosan solutions (in 2% ascorbic acid) of two different concentrations and viscosities at 25°C between 0 and 120 min. The juices were obtained with a laboratory cage press following a standard program during 20 min. Treatments with chitosan produced no effect on juice yield but pH values and soluble solids were affected. Also chitosan treatment resulted in significant (P < 0.05) reduction of titratable acidity and color index. Reduction of β‐carotene in carrot juice was also achieved and correlated with color index.
Changes in Peroxidase Activity During the Development and Processing of Phaseolus vulgaris cv, Haricot Seed
Authors: KERMASHA S. , ALLI I. , METCHE M.
Published: August 2006

Peroxidase activity was determined in haricot seed prior to germination, 5 days after germination, after 50 days of development and in the mature succulent green bean (80 days after germination). Specific activity of peroxidase, expressed as μ‐mole oxidized o‐dianisidine/mg protein/min, was low (38.2) before germination; it increased substantially after 5 days of germination (90.1) and then increased dramatically with development (50 days, 189.7), followed by a decrease with time to maturity (55.0). Blanching treatment denatured peroxidase and this resulted in the immediate loss of 98% of its activity; 20% of the original enzyme activity was restored when blanched seed was stored for 12 months at −18°C. Peroxidase activity increased slightly in the unblanched seed after 12 months of freeze‐storage at −18°C. Peroxidase activity was also regenerated dramatically when frozen seed was held at room temperature. Freeze‐drying inactivated peroxidase whereas air‐drying showed limited inactivation of this enzyme.
Effects of Microwave Treatment on the Trypsin Inhibitor and Molecular Species of Triglycerides in Soybeans
Authors: YOSHIDA HIROMI , KAJIMOTO GORO
Published: August 2006

Whole soybeans at different moistures (8.6, 24.3, and 49.7%) were heated by exposure to microwaves at frequency of 2,450 MHz. The trypsin inhibitor in soybeans at 24.3% moisture, soaked for 1 hr, was completely inactivated after treatment for 4 min, which was shorter than the heating period (6 min) needed for unsoaked soybeans. However, the trypsin inhibitor in soybeans at 49.7% moisture, soaked for 5 hr, was not completely inactivated even after heating for 12 min. The loss of molecular species of soybean triglycerides containing more than four double bonds in a triglyceride was less for soaked soybeans than for soybeans before soaking (8.6% moisture).
Effects of Soy Hull Flour on Soy Proteins Emulsions
Authors: ASHRAF HEA‐RAN LEE , LEE HEA‐RYONG
Published: August 2006

Soy hull flour (SHF) was added to a soy protein solution (100 mg/.50 mL D.W.) to determine the effects of the SHF on the characteristics of the soy protein emulsion. A greater amount of oil was emulsified in the presence of SHF at pHs above 4.5. The amount of oil emulsified increased sharply with addition of up to 5g SHF. Emulsion capacity of total protein in the system decreased with addition of SHF. Viscosity increased drastically at alkaline pH at constant level of SHF. Stability increased slowly up to 5g addition then decreased rapidly. Stability was improved with the inclusion of SHF at pHs above 4.5.
Application of Response Surface Methodology to the Development of Rice Flour Yeast Breads: Objective Measurements
Authors: YLIMAKI G. , HAWRYSH Z.J. , HARDIN R.T. , THOMSON A.B.R.
Published: August 2006

A gluten‐free wheat bread replacement was developed from rice flour (80%) and potato starch (20%). Using objective measurements as responses, response surface methodology was utilized to find carboxymethylcellulose (CMC)‐hydroxypropylmethylcellulose (HPMC)‐water combinations which could successfully replace gluten in the rice flour yeast breads from each of three rice flours. CMC and water had the greatest effect on the responses measured; HPMC had the least. Rice bread formulations were found that resulted in breads which met wheat (white) bread reference standards for specific volume, crumb and crust color, Instron firmness and % moisture.
Extrusion‐Cooking of Sorghum Containing Different Amounts of Amylose
Authors: GOMEZ M. H. , WANISKA R. D. , ROONEY L. W. , LUSAS E. W.
Published: August 2006

Three sorghums containing different amounts of amylose (12.2, 21.5, and 26.7%) were decorticated, ground and extruded at three extrusion moisture levels (17, 32, and 45%). Highly expanded and brittle sorghum extrudates with high degrees of starch cooking were produced at 17% extrusion moisture content. All sorghum extrudates exhibited a V‐amylose x‐ray diffraction pattern. Functional characteristics, such as expansion, enzyme‐susceptible starch ratio, and water solubility, indicated that low amylose extrudates were more cooked than other varieties. Thin porridges prepared from extruded sorghums had an intermediate consistency, smooth texture, roasted flavor and white color. Thin porridges (atoles) from extrudates containing 21.5% amylose, were preferred by a sensory panel over those from extrudates containing 12.2 and 26.7% amylose.
Detection of Molds in Nuts and Spices: The Mold Colony Count versus the Enzyme Linked Immunosorbent Assay (ELISA)
Authors: NOTERMANS S. , DUFRENNE J. , SOENTORO P. S.
Published: August 2006

The mold colony count method was compared with the mold‐ELISA for enumeration of molds in nuts and spices. Mold counts were determined using three different enumeration media (dichloran‐rose bengal medium, dichloran‐glycerol medium and malt extract medium). The mold‐ELISA was carried out with antibodies raised against the heat stable, water‐soluble polysacharide antigens produced by molds. It was demonstrated that the reliability of the mold‐ELISA could be enhanced by specific inhibition. For this inhibition specific sugar derivates, which neutralized the antibody activity, were added to presumptive positive test samples resulting in a negative ELISA reaction. It became clear that the mold colony count is a poor reflection of the real state of mold presence in nuts and spices.
Enhancement of Shortening Stability by Incorporation of Butteroil
Authors: WILHELM C.L. , HEYDON J. , WHITEMAN R. , AMER M.A. , NAWAR W.W.
Published: August 2006

Butteroil, sunflower oil, olive oil, and a blend containing equal portions of the three oils were used for potato frying and examined periodically for oxidative stability. Analysis included measurements of polymers, cyclic monomers, the change in dielectric constant and volatile compounds. The blend exhibited greater stability than expected on the basis of the data obtained from the individual oils. In one frying experiment, for example, the polymers and cyclic monomers formed in the blended oil after 37 hr were 0.6% and 0.2%, respectively, as compared to calculated values of 1.8% and OS%, respectively. The higher stability of the blended shortening against oxidation appeared to reflect the presence in butteroil of a protective agent or agents sufficient to protect other less stable oils.
The Warm‐up Effect as a Means of Increasing the Discriminability of Sensory Difference Tests
Authors: O'MAHONY M. , THIEME U. , GOLDSTEIN L. R.
Published: August 2006

A procedure involving rapid tasting of alternate samples, known as ‘warm‐up,’ was used prior to difference testing and was found to improve performance on triangle tests, both for a model and a food system. Requiring judges to describe the difference during the warm‐up improved performance marginally.
Degradation Products of Trans‐β‐Carotene Produced during Extrusion Cooking
Authors: MARTY C. , BERSET C.
Published: August 2006

Fifteen colored compounds, arising from the degradation of all‐trans‐β‐carotene in extrusion cooking, were isolated by preparative column chromatography and high performance liquid chromatography (HPCL) and identified using chemical and spectrometric methods: six stereo‐isomers of β‐carotene, one diepoxide derivative, five apo‐carotenals, a polyene ketone, one dihydroxide derivative, and one monohydroxide diepoxide derivative. The HPLC fractionation might be useful in food quality control for varied applications.