bluuebunny/crossref_metadata_2025 huggingface dataset:
Quenching Mechanism of β‐Carotene on the Chlorophyll Sensitized Photooxidation of Soybean Oil
Authors: LEE E.C. , MIN DAVID B.
Published: August 2006

The effects of 0, 5, 10, and 20 ppm β‐carotene on the oxidation of 0.033, 0.066, 0.165, 0.330, or 0.660M soybean oil in methylene chloride containing 4 ppm chlorophyll have been studied by measuring headspace oxygen depletion in gas‐tight sample bottles during 24 hr of light storage. The oxygen depletion was measured by a thermal conductivity gas chromatograph. The rate of singlet oxygen formation in soybean oil by 4 ppm chlorophyll was 0.17 μmoles O2/mL head‐space during first 24 hr of storage. The quenching mechanism study of g‐carotene on the chlorophyll sensitized photooxidation of soybean oil showed that g‐carotene minimized the oxidation of soybean oil by quenching singlet oxygen. p‐carotene did not quench chlorophy11.
Effect of Molybdenum Fertilization on the Nitrogenous Constituents of Potatoes
Authors: MONDY NELL I. , MUNSHI CYRUS B.
Published: August 2006

The effect of molybdenum fertilizer on the nitrogenous constituents of Katahdin potatoes was investigated. The chemical constituents studied were total nitrogen, nonprotein nitrogen, and protein. Sodium molybdate was applied to the soil at rates of 0.0, 2.8, 6.7 and 10.1 kg/ha during the first year and 0.0, 5.6, 16.8 and 22.4 kg/ha during the second year of the study. The compound was applied to the soil one day prior to planting of the seed potatoes. During both years of the study, tubers from plants receiving molybdenum fertilization were significantly higher (p < 0.01) than the controls in total nitrogen and protein and significantly lower (p < 0.01) in nonprotein nitrogen at all levels of molybdenum application. Greatest increases in total nitrogen and protein were observed in tubers from plants receiving 22.4 kg/ha of sodium molybdate.
Effect of Frozen Storage Conditions on Yields, Shear Strength and Color of Ground Beef Patties
Authors: BHATTACHARYA M. , HANNA M.A. , MANDIGO R.W.
Published: August 2006

One‐quarter pound (113g) ground beef patties containing 15 or 30% fat were packaged in either polyethylene bags or vacuum‐packaged and stored at ‐12.2°, ‐23.3°, or ‐34.4°C for 20 weeks. At 4‐wk intervals, samples were thawed and analyzed. The results were compared with fresh samples. Drip loss, cooking loss and shear strength increased with increasing time in frozen storage. Package type affected drip loss and cooking loss but not shear strength. Products with higher f at contents had higher drip loss, cooking loss, shear strength, and color (L, a, and b) values.
Effect of Algin/Calcium Binder Levels on Various Characteristics of Structured Beef
Authors: CLARKE A.D. , SOFOS J.N. , SCHMIDT G.R.
Published: August 2006

Six levels of algin/calcium binder (0, 0.28, 0.57, 0.85, 1.13, 1.42%) were evaluated in raw and cooked structured beef. Binder levels of 0.57% gave higher cook yield and greater cooked product bind scores than products without binder. Sensory evaluation scores for product bind and hardness increased (P< 0.05) with higher binder level for raw samples, but hardness showed no differences for cooked samples. Force required to penetrate raw samples increased up to the 0.85% binder level, but snowed no difference (P>0.05) among cooked samples. Raw product bind scores increased with higher levels of binder, while cooked product bind scores were similar with binder levels above 0.57%.
Further Studies on the Formation of Nitrosamines in Cured Pork Products Packaged in Elastic Rubber Nettings
Authors: SEN NRISINHA P. , SEAMAN STEPHEN W. , BADDOO PHILANDER A. , WEBER D.
Published: August 2006

Traces of N‐nitrosodi‐n‐butylamine (NDBA) and N‐nitrosodiethylamine (NDEA) can form in cured pork products packaged in elastic rubber nettings due to the interaction of nitrite in meat and amines in the rubber. Studies were carried out to determine whether taking nettings off immediately after processing or placing a layer of collagen as a barrier between nettings and meat could prevent or minimize formation of the above nitrosamines. None was effective. However, cured pork products packaged in a reformulated rubber netting, made with different amine additives, contained either none or only negligible levels of NDBA or NDEA, but, instead, contained 8–104 ppb levels of a new nitrosamine, N‐nitrosodibenzylamine which is reported to be noncarcinogenic.
Effect of Peeling on Total Phenols, Total Glycoalkaloids, Discoloration and Flavor of Cooked Potatoes
Authors: MONDY NELL I. , GOSSELIN BARRY
Published: August 2006

The effect of peeling on the total phenols, total glycoalkaloids (TGA), discoloration, and flavor of 50–80g sized cooked potatoes was studied. Three methods of cooking were studied; (1) boiling in distilled water; (2) boiling in 16% NaCl solution; and (3) steaming. In all three methods, potatoes cooked without the peel were lower in phenolic and TGA content, discolored less, and were less bitter than potatoes cooked with the peel. During cooking phenols migrated from the peel into both the cortex and internal tissues of the potato. Glycoalkaloids were less mobile than phenols and migrated only into the cortex. The movement of phenols and TGA into the cortex increased both discoloration and bitterness in potatoes cooked with the peel.
Canning Quality Evaluation of Pinto and Navy Beans
Authors: WANG C.R. , CHANG K.C. , GRAFTON K.
Published: August 2006

Thermal processing of pinto and navy beans at 121.1°C for 16 or 14 min in a still retort gave similar sterilization value (Fo= 10) as the processing at 115.6°C for 45 min. The 121.1°C/16 or 14 min process produced beans with greater firmness than the 115.6°C/45 min process. The addition of CaCl2 and EDTA improved firmness and color of canned beans. Calcium chloride also reduced clumping and splitting of the canned beans. Sensory evaluation showed that the acceptability of canned beans was reduced when CaCl2 was increased up to 10 mM. High correlation between firmness and soluble pectin in various bean cultivars implied that soluble pectin content could be used as a parameter for screening bean cultivars with desirable firmness.
Effects of pH, CaCl2 and Soy Protein on [Ca2+] in Reconstituted Nonfat Dry Milk and on Rennet‐Induced Coagulum Properties
Authors: MOHAMED M. O. , MAY A. T. , MORRIS H. A.
Published: August 2006

Increasing CaCl2 and lowering pH caused a significant increase in [Ca2+] in reconstituted nonfat dry milk (RNDM), while the addition of soy protein caused a significant reduction in [Ca2+]. Lowering pH greatly increased rennet‐induced coagulum firmness in RNDM and slightly increased it in RNDM‐soy protein mixtures. Added CaCl2 increased coagulum textural parameters and syneresis in both systems. The extent to which these properties were increased was higher in RNDM than in the coagulum containing soy protein depending on the time after rennet addition and the amount of CaCl2 added. The first increment of CaCl2 added had the highest effect in improving textural properties and increasing syneresis.
Effects of Pretreatment on Functional and Nutritional Properties of Cowpea Meal
Authors: PHILLIPS R. D. , CHINNAN M. S. , BRANCH A. L. , MILLER J. , McWATTERS K. H.
Published: August 2006

The efficiency of decorticating cowpeas was improved by hydrating to 25%, then drying to ˜10% moisture. Effects of drying temperature (50°, 70°, 90°, 110°, and 130°C) on functional and nutritional properties of cowpea meal were assessed. Extraction rate (yield) was unaffected by heating. Average particle size and water absorption of meal were greatest for intermediate temperatures. Starch was not gelatinized at any temperature. Reduction in protein solubility, which occurred at temperature 90°C., was associated with changes in gel electrophoresis patterns. Protein solubility was negatively correlated with previously reported values for specific gravity and apparent viscosity of cowpea pastes. Increases in drying temperature reduced thiamin content and increased browning of the meal.
Emulsification Properties of Succinylated Canola Protein Isolate
Authors: PAULSON ALLAN T. , TUNG MARVIN A.
Published: August 2006

Emulsification properties of unmodified and succinylated canola (rapeseed) protein isolate (54 and 84% modification of free amino groups) were examined over a wide range of pH values (pH 3.5–11.0) and sodium chloride concentrations (0.0–0.70M). Both emulsification activity and emulsion stability were increased by succinylation, but extensive succinylation was not required to significantly improve these properties. Multiple regression analyses indicated that emulsification activity was related to protein solubility, hydrophobicity, zeta potential and flow behavior of aqueous dispersions of the proteins. Emulsion stability was affected by protein solubility, zeta potential, apparent viscosity of protein dispersions and difference in density between the aqueous and oil phase.
Isolation and Characterization of Hemicellulose and Cellulose from Sugar Beet Pulp
Authors: WEN L.F. , CHANG K.C. , BROWN G. , GALLAHER D.D.
Published: August 2006

Various conditions for the extraction of hemicellulose and cellulose from sugar beet pulp were examined, including pulp particle size, temperature of EDTA extraction, temperature and concentration of alkaline extraction, and delignification time. A procedure using 60 mesh pulp, 85°C EDTA extraction of pectins, 10% NaOH extraction at 25°C followed by one hour delignification gave the highest yields. Molecular weights of hemicellulose ranged from 40,000 to 150,000 daltons for the A form and 10,000 to 150,000 daltons for the B form. The monosaccharide composition of hemicellulose A and B differed significantly. Hemicellulose B had the highest water‐holding capacity followed by hemicellulose A and cellulose. Viscosity of the hemicelluloses was very low.
Optimum Extrusion‐Cooking Conditions for Maximum Expansion of Corn Starch
Authors: CHINNASWAMY R. , HANNA M.A.
Published: August 2006

Normal corn starch was extrusion‐cooked in a C. W. Brabender Laboratory model single‐screw extruder at various extruder barrel temperatures, screw speeds, feed rates, and moisture contents. The expansion ratios and shear strengths of the products were highly dependent on extrusion‐cooking conditions. The maximum expansion ratio of 16.1 was obtained when 14% moisture content (d.b.) starch was fed at a rate of 60g min‐1 with a screw speed of 150 rpm, a barrel temperature of 140°C and a die‐nozzle L/D ratio of 3.1. The shear strengths of the extruded starch products were inversely proportional to the expansion ratios.
Microstructural Changes During Steam Peeling of Fruits and Vegetables
Authors: FLOROS JOHN D. , CHINNAN MANJEET S.
Published: August 2006

Microstructural changes of the fruit tissue during a steam‐peeling process were studied and critically evaluated using pimiento pepper (Capsicum annum L. cv.‘Truhart’) as a model commodity. The high temperature of the steam resulted in melting and reorganization (phase transition) of the cuticular waxes on the surface of the fruit. Heat transfer increased the temperature inside the fruit, which in turn caused vaporization of the cell fluids, increased internal pressure, occurrence of various biochemical reactions (hydrolysis of carbohydrates, breakdown of pectins) and finally rupture of cell walls and separation of the skin. A possible mechanism of peeling is discussed and a multistage peeling process is introduced to improve product yields and reduce peeling losses.
Mixed Culture Fermentation of Cucumber Juice with Lactobacillus plantarum and Yeasts
Authors: DAESCHEL M. A. , FLEMING H. P. , McFEETERS R. F.
Published: August 2006

Saccharomyces cerevisiae and Saccharomyces rosei were tested for use in mixed culture fermentation of cucumber juice with Lactobacillus plantarum. Extent of sugar utilization and the ratio of products formed (lactic acid:ethanol) were influenced by time of inoculation and cell numbers of each microorganism. Sugar fermentation was complete within 6 days at 28°C when similar numbers of bacteria and yeasts were added simultaneously, or when yeasts were added before the bacteria. Sugar remained when only L. plantarum was added, or when yeasts were added in low numbers. Glycerol was produced when yeasts were present, the concentration being directly related to NaCl concentration. Results suggest advantageous uses of yeasts to complete fermentation and to modify acidity.
Computer Modeling of Gas Composition and Color Development of Tomatoes Stored in Polymeric Film
Authors: YANG C. C. , CHINNAN M. S.
Published: August 2006

A computer model was developed to predict changes in the gaseous environment (O2 and CO2 concentration) of ripening tomatoes packaged in polymeric bags for a long period of storage. The gas model was then combined with the color development model derived by the authors in a separate study to yield an integrated model. The integrated model was validated for two different weights of tomatoes at the “turning” color stage and stored in two types of films.
Altered Oxygen Permeation Through Packaging Polymers in Contact with Liquids—a Mathematical Model Confirmed in a Dilute Xanthan Gum Solution
Authors: SADLER G.D. , NELSON P.E.
Published: August 2006

The ability of liquids to reduce oxygen permeation through low density polyethylene (LDPE), oriented polypropylene (OPP), polyethylene terepthalate (PET), and polyvinylidene chloride (PVTDC) films was mathematically modeled using a water/xanthan solution as a model medium. For low barrier films (LDPE and OPP), the medium substantially reduced oxygen permeation. In PET, an intermediate barrier, the medium produced a recognizable, but minor reductions in permeation. For the highest barrier (PVDC), the medium's influence on permeation was almost unidentifiable. The effect of the medium's oxygen solubility constant and diffusion coefficient on permeation was also examined. For all films, reduction in permeation became significant only after solubility and diffusion values fell below 40% of water values.
Detection of Free Radicals in Beer Oxidation
Authors: KANEDA HIROTAKA , KANO YUKINOBU , OSAWA TOSHIHIKO , RAMARATHNAM NARASIMHAN , KAWAKISHI SHUNRO , KAMADA KOZO
Published: August 2006

Short‐lived radicals produced during the incubation of beer at 60°C were detected by electron spin resonance (ESR) spectroscopic analysis using N‐tert‐butyl‐α‐phenylnitrone (PBN) as a spin trapping reagent. The hyperfine splitting (hfs) constants were 15.7 ± 0.2 G and 3.2 ± 0.2 G for αN and aβH, respectively. The hfs constants of PBN adducts produced by Co60γ irradiation were 15.6 ± 0.3 G and 3.1 ± 0.2 G for αN and αβH in beer and 15.7 ± 0.3 G and 3.3 ± 0.3 G for αN and αβH in double distilled water. It is proposed, therefore, that short‐lived radicals produced during the incubation of beer at 60°C may be hydroxyl radicals.
Sensory Properties of Naturally Occurring Capsaicinoids
Authors: KRAJEWSKA ANNA M. , POWERS JOHN J.
Published: August 2006

Sensory evaluation of isolated natural capsaicinoids showed that there was a significant linear relationship between pungency and concentration. Detection thresholds were evaluated using an ASTM method. Pungency thresholds were calculated using the established relationships between pungency and concentration of individual compounds. Total pungency of a mixture of capsaicinoids was highly correlated with the sum of pungencies of individual capsaicinoids. Determination of the total pungency of Capsicum extracts can be accomplished by adding the pungencies of individual capsaicinoids upon multiplication of their pungency threshold values by their respective concentrations.
Effect of Solute Type on Sorbate Resistance in Zygosaccharomyces rouxii
Authors: LENOVICH L.M. , BUCHANAN R.L. , WORLEY N.J. , RESTAINO L.
Published: August 2006

The effect of sorbate on the growth of Zygosaccharomyces rouxii was evaluated at reduced aw using sucrose, glucose and polyethylene glycol (PEG). Sorbate‐adapted and unadapted cells were grown aerobically at pH 5.0 in media adjusted to 0.92 aw by addition of the solutes. Sorbate resistance by unadapted cells increased in the order of glucose < PEG < sucrose. Solute type had little effect on sorbate resistance by sorbate‐adapted cells in media containing glucose and sucrose. The combination of PEG and 400 μg/mL sorbate was less inhibitory to sorbate‐adapted cells than PEG with 0 μg/mL and 800 μ‐g/mL of sorbate.
Nitrite Mode of Action: Inhibition of Yeast Pyruvate Decarboxylase (E.C. 4.1.1.1) and Clostridial Pyruvate:Ferredoxin Oxidoreductase (E.C. 1.2.7.1) by Nitric Oxide
Authors: McMINDES M.K. , SIEDLER A.J.
Published: August 2006

The effects of nitric oxide (NO) on the nonoxidative decarboxylation of pyruvate were studied using yeast pyruvate decarboxylase (PD) as a model. PD was inhibited by NO (50% inhibition 0.5 mM) under anaerobic but not under aerobic conditions. Prior inhibition by NO was not reversed by aerobic conditions. Sodium nitrite (0.5 mM) was not inhibitory. Inhibition of PD by NO was markedly enhanced in the presence of ascorbate. A preparation of pyruvate:ferredoxin oxidoreductase (PFO) from Clostridium perfringens (3624 A) was inhibited by NO (50% inhibition 0.025 mM) but not by sodium nitrite (1.0 mM). These results suggest that the thiamin dependent decarboxylation of pyruvate may be an additional site for the antimicrobial mode of action of nitrite independent of the iron‐sulfur center of PFO and supports the concept that the active principle is NO.
Mathematical Model of Simultaneous Heat and Mass Transfer in Food with Dimensional Changes and Variable Transport Parameters
Authors: BALABAN M. , PIGOTT G.M.
Published: August 2006

The variable grid central finite difference method was used in the solution of simultaneous heat and moisture transfer (SHMT) equations with variable transport parameters, providing predictions of local moisture content, temperature, and dimensional changes in an infinite slab at any time during processing. The model was applied to the air drying of ocean perch (Sebastes marinus). Good agreement between experimental results and model predications indicated that the method could be successfully applied to SHMT operations in foods involving dimensional changes.
Study of Flavor Compounds of Essential Oil Extracts from Edible Japanese Kelps
Authors: KAJIWARA TADAHIKO , HATANAKA AKIKAZU , KAWAI TETSUO , ISHIHARA MASAKAZU , TSUNEYA TOMOYUKI
Published: August 2006

VOLATILE OILS isolated by steam distillation of fresh edible kelps (Laminaria angustata, L. japonica, Kjellmaniella crassifolia, Costaria costata, Ecklonia cava, Alaria crassifolia, Undaria pinnatifida) were analyzed by GC and GC‐MS. The major component characterized in the volatile oils of the kelps was isolated and identified as a sesquiterpene alcohol known as cubenol. Flavor evaluation determined that this alcohol was an important contributor to the kelp flavor. Additional major components included (E, Z)‐2,6‐nonadienal, (E)‐2‐no‐nenal, (Z, Z)‐3,6‐nonadienal, (E, Z)‐2,6‐nonadienol, (E)‐2‐nonenol, myristic acid, and ω‐hexadecenoic acid.
Effect of Washing and Sodium Chloride on Mechanical Properties of Fish Muscle Gels
Authors: HENNIGAR C. J. , BUCK E. M. , HULTIN H. O. , PELEG M. , VARELTZIS K.
Published: August 2006

Excellent gels, as measured by fold test, were prepared from three species of fish without washing if NaCl were added. Dependent on species, excellent to adequate gels could be prepared from fish muscle without NaCl, provided that the minced tissue was washed prior to gel formation. Red hake formed an excellent gel, cod formed a good gel, and flounder formed a fair gel in the absence of NaCl, as judged by fold scores of 5, 4, and 3, respectively.
A Device for Measuring Oxygen Solubility in Fluids and Oxygen Permeation through Polymers having Fluid Contact
Authors: SADLER G. D. , NELSON P. , WATABE Y.
Published: August 2006

An apparatus was developed which measured oxygen permeation from a gaseous environment into a liquid medium. Oxygen permeating the package material was detected in the liquid phase by an oxygen electrode. The oxygen permeation of 1 mil oriented polypropylene was 1417 cc/m2 day at 25°C. Slopes of permeation lines were related to the oxygen solubility of various aqueous media. The oxygen solubility of an air‐saturated 1.5% NaCl solution was 7.15 ppm O2. Permeability and solubility values were both within 3% of known standards. The solubility method was used to determine the oxygen concentration of air‐saturated single‐strength tomato juice. At 25°C, the sample contained 7.3 ppm O2.
Thin‐Layer Chromatography of Carotenoids with Tertiary Alcohol‐Petroleum Ether Solutions as Developing Solvents
Authors: FRANCIS GEORGE W. , ISAKSEN MORTEN
Published: August 2006

Carotenoid thin‐layer chromatography on silica layers using petroleum ether containing tert‐butanol or tert‐pentanol gave chromatograms with improved separation of oxygenated carotenoids compared with acetone‐petroleum ether systems. The effects on the retention of the individual compounds due to the presence of oxygenated substitutents were different for the tert‐alcohol and acetone systems. The tert‐alcohol systems thus provided separations not available with the acetone system.
Role of Ca++‐Dependent Proteases and Lysosomal Enyzmes in Postmortem Changes in Bovine Skeletal Muscle
Authors: KOOHMARAIE M. , BABIKER A.S. , MERKEL R.A. , DUTSON T.R.
Published: August 2006

Bovine longissimus muscles excised at slaughter were compared to cross‐sectional slices of contralateral longissimus muscles obtained 12 hr postmortem for calcium‐dependent protease (CDP), cathepsins B, H and L activity, and myofibrillar fragmentation index (MFI). Slices were suspended in either Tris‐acetate buffer, buffer + ethylene diaminotetraacetic acid (EDTA), buffer + ethylene glycol‐bis (β, aminoethyl ether) N, N, N', N'‐tetraacetic acid (EGTA) or buffer + CaCl2 for either 1, 3, or 7 days while the postmortem associated changes were followed. EDTA, EGTA and Ca++ had no effect on cathepsin B, H or L activities. EDTA and EGTA treated slices had 149% whereas Ca++ 48% of control CDP activity. Postmortem changes were completed after 24 hr of Ca++ treatment but did not occur in EDTA‐ and EGTA‐treated slices. Thus, the changes observed during postmortem storage appeared to be associated with CDP activity rather than catheptic enzymes.
Effects of Inorganic Phosphates and Sodium Hydroxide on the Cooked Cured Color, pH and Emulsion Stability of Reduced‐Sodium and Conventional Meat Emulsions
Authors: KNIPE C.L. , OLSON D.G. , RUST R.E.
Published: August 2006

Phosphates that increased meat emulsion stability the most also caused the highest decrease in cured color development. The addition of 0.125% sodium hydroxide also reduced cured color development. Holding uncooked emulsions, containing either sodium tripolyphosphate or tetrasodium pyrophosphate, up to 60 min after emulsion preparation plus adding tetrasodium pyrophosphate later in the emulsification procedure improved cured color development upon cooking. In both cases, cooked pH increased as cured color improved, and emulsion stability declined. This suggested that phosphate effects other than, or in addition to, pH were involved in cured color development and emulsion stability.
Inability to Transfer Antibiotic Resistance in Escherichia coli on Meat Surfaces
Authors: MATTILA T. , O'BOYLE D. , FROST A.J.
Published: August 2006

The surfaces of beef and chicken samples were inoculated with a mixture of a donor (resistant to tetracycline, streptomycin, chloramphenicol, ampicillin, neomycin and sulphonamide), and a recipient strain of Eschetichia coli. Meats were maintained at 20°C and 4°C and sampled daily. Transfer of antibiotic resistance could not be demonstrated at either temperature. The recipient strain survived without significant growth at 4°C, but failure to transfer antibiotic resistance at 20°C was considered to be due to the sessile growth of the organisms enclosed in a dense glycocalyx, precluding close contact between the organisms.
Determination of Moisture, Fat and Protein in Spray‐Dried Whole Egg by Near Infrared Reflectance Spectroscopy
Authors: WEHLING R. L. , PIERCE M. M. , FRONING G. W.
Published: August 2006

Near infrared reflectance (NIR) spectroscopy was used to measure moisture, protein, and fat in spray‐dried whole egg. Calibrations were developed for a commercial, filter monochromator NIR instrument and tested against standard methods. A standard error of performance (SEP) of 0.15% was obtained for moisture using a calibration based on three wavelengths. Protein and fat determinations by NIR were susceptible to variability due to sample particle size differences. Calibrations employing three wavelengths were used to measure protein and fat in samples of uniform particle size (SEP = 0.20% and 0.28%, respectively), but it was necessary to utilize additional wavelengths to adequately measure these constituents in samples having particle size variability (SEP = 0.38% for both protein and fat).
Anti‐E. coli lmmunoglobulin Y Isolated from Egg Yolk of Immunized Chickens as a Potential Food Ingredient
Authors: SHIMIZU MAKOTO , FITZSIMMONS ROBERT C. , NAKAI SHURYO
Published: August 2006

Active immunoglobulin (IgY) was isolated from egg yolk of chickens immunized with formalin‐treated E. coli. The antibody activity was measured by enzyme‐linked immunosorbent assay using E. coli lipopolysaccharide as an antigen. The anti‐E. coli IgY aggregated the bacterial cells and inhibited their growth in vitro. IgY was relatively heat‐stable without loss in antibody activity by pasteurization. IgY was stable at pH above 4, but was more susceptible to pepsin than bovine IgG, while appreciable activity was retained by IgY after trypsin‐ and chymotrypsin‐digestion. It appears possible, therefore, to use IgY for the fortification of food products, especially infant formulae.
Removal of Aflatoxin B1 from Peanut Milk Inoculated with Flavobacterium aurantiacum
Authors: HAO Y. ‐Y. , BRACKETT R. E.
Published: August 2006

The ability of F. aurantiacum to reduce the aflatoxin B1 (AFB1) concentration was determined by inoculating about 109 stationary phase cells in AFB1‐contaminated phosphate buffer (PB). non‐defatted peanut milk (NDPM) and partially defatted peanut milk (PDPM). The AFB1 concentration and cell populations were determined periodically throughout the incubation (30°C). After 24 hr, the concentration of AFB1 decreased about 40% in PB, 23% in NDPM and 74% in PDPM. Viable cell population decreased less than one log10 CFU/mL in all liquids but increased about 0.8 log10 unit in control PDPM. AFB1 recovery increased about 30% in proteolysed PDPM but proteolysis had no effect on recovery from NDPM.
Technology of Weaning Food Formulations Prepared from Germinated Cereals and Legumes
Authors: MARERO L.M. , PAYUMO E.M. , LIBRANDO E.C. , LAINEZ W.N. , GOPEZ M.D. , HOMMA S.
Published: August 2006

The use of germinated cereals and legumes in reducing bulk of weaning foods was investigated. The blends were formulated and studied for their viscosity, acceptability, and quality. Germinated rice‐mung‐bean, germinated rice‐cowpea, germinated corn‐mungbean and germinated corn‐cowpea (germination period was 72 hr for rice/corn and 48 hr for mungbean/cowpea) indicated viscosity reduction from about 20,000 cps to about 3,000 cps at the 70:30 ratio with concomitant good scores in general acceptability. About 400 mL gruel prepared from the formulations met l/3 RDA for protein and energy requirements of infants. The products were found stable for 6 months, mi‐crobially safe, and well‐tolerated by the infants.
Nutritional Characteristics of Weaning Foods Prepared from Germinated Cereals and Legumes
Authors: MARERO L.M. , PAYUMO E.M. , AGUINALDO A.R. , HOMMA S.
Published: August 2006

Acceptable and microbiologically safe weaning food formulations prepared from 70:30 combination of germinated rice:mungbean, germinated rice:cowpea, germinated corn:mungbean, and germinated corn:cowpea were nutritionally evaluated. Germination reduced the dietary bulk of the formulations due to decrease in viscosity of gruels, hence increasing their nutrient density. All blends had amino acid values that approximated the FAO reference pattern, except for the S‐containing amino acids. The rice‐based formulations were found superior to the corn‐based ones based on the chemical score for cys‐tine/methionine, net dietary protein energy and protein efficiency ratio. Germination increased the micronutrient contents of the formulations except for calcium.
Kinetics of Shrinkage of Mushrooms during Blanching
Authors: KONANAYAKAM M. , SASTRY S.K.
Published: August 2006

Kinetics of shrinkage of mushroom tissue and whole mushrooms was investigated. Shrinkage of tissue was found to be described by three apparent first order reactions, consisting of an initial slow phase, a second rapid phase, and a third slow phase. The duration of each phase depended on temperature. The major part of the shrinkage took place during the rapid shrinkage period. Activation energies during this phase were 18.25 Kcal mole−1 and 16.80 Kcal mole−1 for mass and volume shrinkage, respectively. Results for whole mushrooms were consistent with those for tissue.
Modeling of Sequential Batch Ultrafiltration of Red Beet Extract
Authors: BAYINDIRLI A. , YILDIZ F. , ÖZILGEN M.
Published: August 2006

Sequential batch ultrafiltration of red beet extract was studied by employing membranes of decreasing molecular weight cut‐off in sequence. A mathematical model was developed after considering the series of resistances of the polarized layer and the membrane, but not polymer solution interaction. Experimental data indicated that Sperry's type of expression which has been used to describe wine filtration was also valid for ultrafiltration. The data also revealed that in a special case of operation, when polarized layer resistance is considerably smaller than that of the membrane, the model reduces to a Darcy's law type of expression which is widely used in ultrafiltration.
Contribution of Lipids to Volatiles Generation in Extruded Corn‐Based Model Systems
Authors: BRUECHERT LINDA J. , ZHANG YUANGANG , HUANG TZOU‐CHI , HARTMAN THOMAS G. , ROSEN ROBERT T. , HO CHI‐TANG
Published: August 2006

Volatile compounds generated by model systems of zein, corn amylopectin and corn oil extruded at barrel temperatures of 120°C and 165°C were analyzed by GC and GU/MS. The largest quantities of lipid oxidation products were detected in systems containing all three components. In each system, the quantity of 2,4‐decadienal was low relative to the quantities of hexanal, heptanal, and benzaldehyde. Identification of the Maillard reaction products, 2‐methyl‐3(or 6)‐pen‐tylpyrazine, 2‐methyl‐3(or 6)‐hexylpyrazine, and 2,5‐dimethyl‐3‐pen‐tylpyrazine, suggested that lipid‐derived aldehydes might be involved in the formation of substituted pyrazines.
Composition and Properties of Seeds of the Tree Legume Tamarindus indica
Authors: MARANGONI A. , And I. ALLI. , KERMASHA S.
Published: August 2006

Seeds of the tree legume Tamarindus indica were evaluated as a potential source of food or food ingredients. Crude protein and nitrogen‐free extract comprised 15.5% and 59% of the seed, respectively. Pentose sugars constituted approximately 20% of the soluble sugars. The lipid contained a relatively large proportion of unsaturated fatty acids with linoleic acid as the predominant fatty acid. The macronutrients Ca, Mg, K, and P were low in comparison to cultivated legumes. Alkaline extraction of the seeds showed that about 70% of the proteins were extractible. The protein isolated was relatively high in lysine (406 mg/g N), phenylalanine and tyrosine (520 mg/g N) and leucine (496 mg/g N).
Effects of Gamma Irradiation Combined with Hot Dipping on Quality of “Kensington Pride” Mangoes
Authors: JESSUP ANDREW J. , RIGNEY CHRISTOPHER J. , WILLS PAMELA A.
Published: August 2006

Market mature “Kensington pride” mangoes, dipped in a benomyl solution (500 ppm a.i.) or in hot water at 527deg;C for 5 min, were irradiated in air at intervals of up to 42 hr after dipping at doses up to 1000 Gray (Gy). Irradiation retarded skin coloration, with a proportion of those dosed at 600 Gy and 10000Gy not coloring normally, and some developing undesirable skin bronzing at 1000 Gy. Irradiation did not affect flesh softening. Hot dip treatments accelerated skin coloration and the longer the interval between dipping and irradiation the more this was evident. Irradiation delayed ripe fruit rot in mangoes. A hot benomyl dip in combination with irradiation between 75 Gy and 600 Gy preserved fruit quality with negligible adverse phytotoxic Effects.
Determination of Oxygen Solubility in Liquid Foods Using a Dissolved Oxygen Electrode
Authors: SADLER G. D. , ROBERTS J. , CORNELL J.
Published: August 2006

A rapid method for determining oxygen solubility in foods was introduced. Fructose, glucose, sucrose, orange juice, apple juice, grape juice, grapefruit juice, lemonade, and tomato juice had similar oxygen solubilities at comparable °Brix readings. The equation: In [ppm O2] = 2.63 − 0.0179 (°Brix) − 0.0190 (°C) estimated to within 5% the oxygen solubility of sugar solutions and fruit juices at temperatures between 4°C and 40°C. At likely food concentrations, citric acid, ascorbic acid, and NaCl reduced oxygen solubility by less than 10%. Tests for component interactions were also conducted. There was no measurable synergism or antagonism between fructose, glucose, and sucrose with or without organic acids.
Analysis of Ascorbic Acid by Ion Exclusion Chromatography with Electrochemical Detection
Authors: KIM H.‐J. , KIM Y.‐K.
Published: August 2006

A highly sensitive and specific high‐performance liquid chromatographic method for the analysis of ascorbic acid in foods and beverages was developed. Ascorbic acid was extracted with 0.lM H2SO4/ 0.01% EDTA solution, separated on an anion exclusion column and detected amperometrically with a platinum electrode operating at +0.6 V vs. Ag/AgCl reference electrode. Excellent correlation was observed among results obtained by ion exclusion chromatography with either electrochemical or UV detection and by the AOAC 2,6‐di‐chloroindophenol titrimetric method. Ion exclusion chromatography with electrochemical detection was more sensitive and specific for ascorbic acid than the other two methods.
Preparation of Rapeseed Protein Isolate by Sodium Hexametaphosphate Extraction, Ultrafiltration, Diafiltration, and Ion‐Exchange
Authors: TZENG YEW‐MIN , DIOSADY LEVENTE L. , RUBIN LEON J.
Published: August 2006

A novel processing scheme for the production of rapeseed protein isolate was developed which includes extraction using aqueous sodium hexametaphosphate solution followed by activated‐carbon treatment, ultrafiltration, diafiltration, and purification by ion‐exchange. Aqueous sodium hexametaphosphate is an effective extraction agent for rape‐seed proteins. The activated‐carbon treatment removes glucosinolate hydrolysis products and color compounds. The membrane treatments reduce the concentration of soluble low‐molecular‐weight components to low levels. An anion exchange resin was used in the last step to remove phytate and residual hexametaphosphate. The process resulted in a protein isolate containing about 90% protein. Sixty‐three per cent of the nitrogen in the meal was recovered as an isolate free of glucosinolates, low in phytates and fiber, light in color, and bland in taste.
Empirical Observations and Thermodynamical Considerations on Water‐Binding by Whey Proteins in Food Products
Authors: DE WIT J. N.
Published: August 2006

Basic protein knowledge is used to explain protein functionality in food products. Empirical observations on the water‐binding capacity of whey protein concentrate and gelatin during cooling in set yoghurt and during sterilization of meat products are discussed in terms of effects of temperature on the structure and thermodynamic behavior of their main protein isolates: α‐Lactalbumin and tropocollagen, respectively. It appears that the water‐binding of proteins is governed by their thermally induced folding behavior. In particular, the greater tendency of whey proteins to fold at low temperature due to hydrophobic effects, and to remain dispersed at high temperatures as a result of disorder effects, keeps these proteins from water‐retention in a network structure during cooling and sterilization.
Effect of Karnal Bunt Disease on the Milling, Rheological and Nutritional Properties of Wheat: Studies on Some Chemical Constituents and Biological Effects
Authors: GOPAL SHYAMA , SEKHON K.S. , BAJAJ K.L. , SAIGAL R.P. , SINGH HARCHARAN
Published: August 2006

The effect of Karnal bunt disease at 1,3,5, and 10% level of diseased grain infection on trimethylamine content, phenolic acids was found to increase with progressive increase in disease infection. Aflatoxin was absent in both healthy and infected wheats. Rat feeding with different percentages of Karnal bunt‐infected diets showed no adverse effect on the feed acceptability. Rather, animals fed diets having 5 and 10% infected wheat showed higher feed intake. Diets having 10% infected wheat resulted in reduced liver weight, white blood cell, and monocyte counts.
Detection of Nicotine in Foods and Plant Materials
Authors: SHEEN SHUH J.
Published: August 2006

Nicotine at several ppm was detected in the dehydrated fresh produce of the Solanaceae species including tomato, potato peel, eggplant and green pepper. Its identity was verified by GLC, TLC and CC‐mass spectrometry. The presence of nicotine in all parts of the tomato plant suggested biosynthetic origin. In contrast, the 2 to 23 ppm nicotine found in green tea and instant tea samples might be attributed to insecticide contamination. There was no detectable level of nicotine in non‐Solanaceae fruit and vegetables and other processed foods analyzed
Effect of Fermentation on Soluble Proteins and In Vitro Protein Digestibility of Sorghum, Green Gram and Sorghum‐Green Gram Blends
Authors: CHAVAN U.D. , CHAVAN J.K. , KADAM S.S.
Published: August 2006

Changes in pH, titratable acidity and proteins of meals of sorghum, green gram and sorghum‐green gram blend (70:30, w/w) during fermentation at 25°C up to 5 days were monitored. The pH of fermenting meals decreased sharply with concomitant increase in the titratable acidity within 24 hr. The proteins, free amino acids, soluble proteins and in vitro protein digestibility markedly increased within 24 hr fermentation. Supplementation of green gram with sorghum decreased the acidity and improved the contents of crude protein, soluble proteins and free amino acids of fermented sorghum meal.
Heat Penetration in Canned Mussels during Agitated Retorting
Authors: CASALES M.R. , DEL VALLE C.E. , SOULÉ C.L
Published: August 2006

Heat penetration to cans of mussels in brine processed in an agitating retort was studied. The heating lag factor, j, and the time for the heating curve to traverse a log cycle, fh, as a function of the rotational speed, the headspace presence, and the come‐up time were determined. Heat penetration rates increased with end‐over‐end rotation at low rotational speeds. The presence of headspace produced significant improvements in heat penetration. Transient temperature profiles for this product were relatively short; therefore, improvements in heat penetration would only be significant when retort come‐up times are short.
Nucleotide Catabolism: Influence on the Storage Life of Tropical Species of Fish from the North West Shelf of Australia
Authors: BREMNER H.A. , OLLEY J. , STATHAM J.A. , VAIL A.M.A.
Published: August 2006

The storage life of four species of fish from the North West Shelf was examined by means of nucleotide catabolism and sensory evaluation. It was found that the shelf life was related to the rate of inosine monophosphate (IMP) breakdown rather than to bacterial spoilage, because the endemic mesophilic bacteria were unable to adapt to ice storage conditions. The results indicated that the IMP level was fundamentally related to both flavor intensity, and acceptability, and was not merely circumstantially related to time of storage.
Effect of Acid and Neutral Pyrophosphates on the Natural Bacterial Flora of a Cooked Meat System
Authors: MARCY J.A. , KRAFT A.A. , HOTCHKISS D.K. , MOLINS R.A. , OLSON D.G. , WALKER H.W. , WHITE P.J.
Published: August 2006

The microbiological effects of selected pyrophosphates were studied in cooked, vacuum‐packaged pork sausage stored at 7°C for 21 days, or at 20–22°C for 24 and 48 hr. Neutral trisodium pyrophosphate (PYRO‐3) and sodium acid pyrophosphate (SAPP) were tested at 0 and 0.4% meat weight, separately or in combinations. Both phosphates had an effect after 21 days refrigerated storage (7°C), with lower mesophilic counts than controls with no phosphate. Both phosphates also resulted in significantly lower counts of mesophilic and facultative anaerobic microorganisms in sausage after 48 hr elevated temperature (20–22°C) holding. The organisms affected were mainly streptococci.
Effect of Altitude and Management System on the Iron Content of Beef
Authors: MEDEIROS LC. , FIELD R.A. , MEDEIROS D.M. , RUSSELL W.C.
Published: August 2006

Iron content of bovine longissimus (LD) and semimembranosus muscle (SM) from steers raised at two altitudes was compared. Total iron content of fresh muscle was not different in concentrate‐fed steers reared at 2145 m (HIFD) when compared to that of steers reared at 549 m (LOFD). Iron content of muscle from steers reared at 2145 m and pasture‐grazed (HIGR) was lower than that from older HIFD and LOFD steers. Steaks from the HIFD and HIGR groups contained more heme iron (P<0.05) than those from LOFD steers. The nutritional significance of the differences in heme iron must be further investigated.
Controlled Reduction of Water Activity in Celery: Effect on Membrane Integrity and Biophysical Properties
Authors: WILLIS C.A. , TEIXEIRA A.A.
Published: August 2006

Experiments were designed and executed to identify the mechanism responsible for irreversible texture changes in dehydrated and rehydrated celery tissue. Results showed that these changes remained reversible as long as dehydration did not reduce water activity (aw) below 0.987. Water removal below this level resulted in a partial irreversible loss of rigidity as measured by modulus of elasticity. Correlation of chemical and physical data with electron‐micrographs of tissue ultrastructure suggested that expansion‐ induced lysis of the plasma and tonoplast membranes during rehydration was the responsible mechanism when tissue samples were dehydrated to aw between 0.920 and 0.987. At very low aw (0.25), samples showed a total loss of rigidity that correlated with observed damage to cell walls.
Bingrsquo; Sweet Cherry (Prunus avium L) Quality as Influenced by Wax Coatings and Storage Temperature
Authors: DRAKE S.R. , KUPFERMAN E.M. , FELLMAN J.K.
Published: August 2006

The use of wax coatings on cherry fruit reduced moisture loss during ambient storage, enhanced cuticular diffusive resistance and retarded v the incidence of decay. After ambient storage, cherry fruit treated s with wax coatings were firmer than the other treatments, but the use of wax did not reduce the incidence of surface pitting, stem discoloration or stem moisture loss. Fruit packed in a poly liner were similar in quality to fruit with wax coatings, but stems on fruit in poly liners had better color and moisture. Storage temperature control was the best method to maintain high quality fruit. Cherry fruit and stems c stored at 0°C were superior to fruit and stems stored at 4.5°C or 10°C in most quality attributes.
Volatile Flavor Components in the Headspace of the Babaco Fruit (Carica Pentagonia)
Authors: BARTLEY J.P.
Published: August 2006

The volatile constituents of the “Babaco” (Carica pentagonia) have been isolated by concentration of the headspace vapors on Tenax‐GC. Of the 37 compounds identified aliphatic esters account for 84% of the total area, the major components being ethyl butanoate and ethyl hexanoate. These findings conflict with a previous report in which alcohols were claimed to be the main constituent when this fruit is grown in New Zealand.
Volatile Compounds Produced in L‐Cysteine/D‐Glucose Model System by Sunlight Irradiation
Authors: SHELDON S. A. , SHIBAMOTO T.
Published: August 2006

Samples of the browning model system consisting of L‐cysteine and D‐glucose were exposed to sunlight or held in the dark for 1 to 28 days to determine the effect of sunlight on the volatile compounds formed. Nitrogen‐ and sulfur‐containing compounds predominated. 2‐Acetylthiazole was one of the major compounds of the sample exposed to sunlight but was not found in the samples kept in darkness. Other compounds including thiazoles and thiophenes were produced in greater quantities in the samples exposed to light.
Immunochemical Identification and Quantification of Ovalbumin Additive in Canned Mushrooms
Authors: BRETON C. , THANH L. PHAN , PARAF A.
Published: August 2006

A method to identify and quantify additives in canned food was developed. Ninety to ninety five percent of proteins from canned mushrooms were solubilized by treatment with 0.1N NaOH for 3 days. The extracted, solubilized proteins were then detected by direct ELISA test. An ELISA test which allowed quantification of ovalbumin in canned mushrooms was developed. Immunoblotting also showed the same sensitivity and accuracy with ELISA.
Gelation of β‐Lactoglobulin: Effects of Sodium Chloride and Calcium Chloride on the Rheological and Structural Properties of Gels
Authors: MULVIHILL D.M. , KINSELLA J.E.
Published: August 2006

Heating β‐lactoglobulin solutions at pH 8 causes an increase in viscosity, but self‐supporting gels were not formed unless salts, such as sodium chloride or calcium chloride, were added. The rheological and textural properties and gel strength were markedly affected by salt concentration. Thus, gels of maximum compressive strength were obtained with sodium chloride and calcium chloride at concentrations of 200 and 10mM, respectively. Increasing the concentration of sodium chloride resulted in the formation of soft gels which released water easily. Calcium chloride strengthened β‐lactoglobulin gels by forming crossbridges. However, above 10 mM it tended to enhance coagulation rather than gelation. This was confirmed by election microscopy of the gel matrix.
Moisture, Fat and Cholesterol Content of Some Raw; Barbecued and Cooked Organ Meats of Beef and Mutton
Authors: MUSTAFA FAISAL A.
Published: August 2006

The effect of barbecueing and conventional cooking methods on moisture, fat and cholesterol content in brain, heart, kidney, liver, and tongue of local Iraqi; beef and mutton were studied. Moisture, fat and cholesterol content differed significantly (P ≤ 0.05) between raw and barbecued samples and between raw and cooked samples of both beef and mutton organ meats, except for those mentioned. The lower moisture in barbecued and cooked samples probably caused a relative increase in fat and cholesterol content. Minor differences were observed in raw, barbecued and cooked organ meats between beef and mutton in terms of moisture, fat and cholesterol content at similar animal ages.
Properties of Dark and Light Tissue from Horse Mackerel (Trachurus murphyi)
Authors: RUTMAN M. , AGUILERA J. M. , BISSO G.
Published: August 2006

Mechanical and physical properties of light and dark tissues from horse mackerel (Trachurus murphyi) were determined for tissue separation. Raw dark tissue was 1.8 times harder than raw white (1.4 and 0.79 kg‐f/g, respectively). Hardness after heating to 20°C decreased slightly but it increased sharply to a value of about 2.4 kg‐f/ g at 40°C. Tensile strength of the skin was highest at 30°C and a large reduction in the shearing force of the interfibrillar matrix (connective tissue) was also attained at that temperature. Pieces of light muscle were denser (d =1.082) than those of dark tissue (d = 1.059) and relative separation was attained based on terminal velocities. Heating at 30°C appeared adequate to implement future mechanical disruption processes.