bluuebunny/crossref_metadata_2025 huggingface dataset:
COMPARISON BETWEEN COLD‐PRESSED AND DISTILLED LIME OILS THROUGH THE APPLlCATlON OF GAS CHROMATOGRAPHY AND MASS SPECTROMETRY
Authors: AZZOUZ MUFTAH A. , REINECCIUS G. A. , MOSHONAS M. G.
Published: August 2006

31 volatile components representing 98.2% of the volatile fraction of Mexican cold‐pressed lime oil and 37 components representing 91.2% of the volatile constituents of distilled Mexican lime oils were identified. A total of 41 compounds were identified including 14 alcohols, 3 aldehydes, 2 esters, an aliphatic hydrocarbon, 11 monoterpenes, 8 sesquiterpenes, and 2 oxides. The unidentified components are present in trace quantities. Comparison of the GLC chromatograms of cold‐pressed and distilled Mexican and West‐Indian lime oils showed that α‐pinene, β‐pinene, myrcene and γ‐terpinene were present in lesser amounts in the distilled oil than in the cold‐pressed oil. The sesquiterpene hydrocarbons, β‐caryophellene, α‐bergamotene, α‐ and β‐humulene, and β‐bisabolene, were also found to be present in decreased quantities in the distilled oil as compared to the cold‐pressed oil. While α‐thujene, neral, geranial, decanal, geranyl acetate, neryl acetate, and α‐ and β‐elemene were present in the cold‐pressed oil, they were almost absent from the distilled oil. There was an increase in concentration of camphene, d‐limonene, terpinolene and terpinene‐4‐ol in the distilled oil. Compounds which apparently were formed during distillation were identified as α‐phellandrene, 1,4‐cineole, p‐cymene, α‐fenchyl alcohol, and α‐ and β‐terpineol. Six compounds which have not been previously reported in lime oil were identified as n‐nonane, α‐thujene, α‐phellandrene, α‐fenchyl alcohol, β‐elemene and guaiene.
QUALITY COMPARISONS OF ROOM RIPENED AND FIELD RIPENED TOMATO FRUITS
Authors: BISOGNI C. A. , ARMBRUSTER G. , BRECHT P. E.
Published: August 2006

Quality comparisons were made on mature green and firm red tomato fruits of three cultivars harvested at different times throughout the season. Fruits were harvested at the mature green stage and ripened at 20° C in humidified air for the room ripened treatment. Quality measurements included reduced ascorbic acid content, locular material content, pH, titratable acidity, soluble solids content, soluble solids‐acidity ratio and moisture content. Field ripened fruits had greater ascorbic acid contents relative to room ripened fruits, but variations occurred with harvest time. Field ripened fruits were judged as better in overall quality and flavor relative to room ripened fruits. Correlations were made between quality measurements and sensory evaluations.
EFFECTS OF TEMPERATURE, pH AND RETENTION TIME ON THE BIODEGRADATION OF TOMATO WASTE IN TANK‐TYPE REACTORS
Authors: NIEMENTOWSKI C. C. , NELSON P. E.
Published: August 2006

Effects of temperature, pH and retention time on the biodegradation of tomato waste were studied in a continuous tank‐type system. The data indicated that under the experimental conditions used there was a two‐component substrate complex in the tomato waste. The first comprised approximately two‐thirds of the total waste load and was optimally degraded at 40°C in about 4 hr. The second substrate complex contributed about 20% of the waste load and was optimally degraded at 35°C. The remaining portion was not degraded during the 12‐hr retention time investigated. It was also shown that maintaining an optimal pH 7 by monitoring and adjusting only the influent resulted in an excessive basic condition. The use of controlled reactor tanks in a sequential degradation system or in conjunction with present day treatment systems is suggested.
WHEAT BRAN AND MIDDLINGS IN WHITE LAYER CAKES
Authors: BROCKMOLE C. L. , ZABIK M. E.
Published: August 2006

White cakes were prepared with substitutions of bran and middlings for both 60 and 70% extraction flours. Substitution levels included 4, 8 and 16% bran, 12% middlings bleached or unbleached, and 16% bran plus 12% middlings bleached or unbleached. Results of this study indicate that bran and middlings may be successfully substituted in the cake system. Batter viscosity increased with increasing substitution levels while the cake volumes were decreased only in cakes containing unbleached middlings. Substitutions of bran and/or middlings in the cake formula resulted in increased tenderness, yellowness and redness but lightness of the cake crumb decreased. The characteristics of specific gravity, shrinkage, symmetry, uniformity, pH and moisture, as well as sensory scores, were not adversely affected by bran or middlings substitutions.
METHOD FOR DETERMINING THE α‐TOCOPHEROL CONTENT OF CITRUS ESSENTIAL OILS
Authors: WATERS R. D. , KESTERSON J. W. , BRADDOCK R. J.
Published: August 2006

A simple and reliable method for determining the amount of naturally occurring α‐tocopherol in citrus essential oils is presented. The unsaponified oil is streaked directly onto a Silica Gel G TLC plate and developed in a benzene‐methanol solution to effect separation of tocopherols. The α‐tocopherol band is scraped from the plate and eluted with small volumes of absolute ethanol so that subsequent concentration of the fraction is not necessary. Ferric chloride‐bipyridyl reagents are added to the eluent and the absorption at 520 nm is determined using a spectrophotometer. A standard curve is prepared using the same procedure so as to eliminate the need for using correction factors.
REFRIGERATED STORAGE OF PREPACKAGED SALAD VEGETABLES
Authors: PRIEPKE P. E. , WEI L. S. , NELSON A. I.
Published: August 2006

This study was done to characterize the changes that occur during refrigerated storage of six salad vegetables individually and in a mixture. Salad‐cut and intact lettuce, carrot, celery, radish, green onion and endive, and a salad mixture were stored at 4.4°C in packages made from a film having low gas permeability. Respiration of individual vegetables during storage showed two patterns: carrot and celery respired throughout the storage time while respirations by the others was halted after a few days. Respiration of cut vegetables exceeded that of intact. Total plate counts (TPC) for intact vegetables in storage increased slower than for cut vegetables; lettuce and endive showed higher TPC than the others. The cut vegetables were invariably poorer in organoleptic quality. Mixed vegetable salads were sealed with either air or an atmosphere containing 10.5% CO2, 2.25% O2. After 2‐wk storage, organoleptic evaluation indicated that the chemical treatments were generally of no value and in some cases were even detrimental but the modified initial headspace was beneficial.
USE OF LINEAR RATING SCALES FOR THE EVALUATION OF BEER FLAVOR BY CONSUMERS
Authors: EINSTEIN MARGERY A.
Published: August 2006

In this study, beer flavor attributes as well as preference were measured using linear rating scales. Each scale was undefined except for a descriptive term which anchored either end (e.g., Bitter….Not Bitter). This technique was used to determine if consumers could discriminate between three beers: two “light” and a third “Not‐So‐Light” beer brewed with more malt and hops and considered to be “more flavorful” than the others. Coded beers were presented to 200 untrained beer drinkers half of whom claimed to prefer “more flavorful” beer. The Not‐So‐Light beer was found to have greater flavor intensity, body, bitterness and aftertaste than the light beers. Those who prior to testing stated they preferred more flavorful beer were capable of detecting the flavor difference and among the three beers, preferred the Not‐So‐Light.
FACTORS INFLUENCING STRESS CRACKS IN FRANKFURTERS DURING COOKING AND IN STORAGE
Authors: RAO V. N. M. , WEBB N. B.
Published: August 2006

Biological and food materials can develop stress cracks under the influence of variable temperature and moisture gradients. Frankfurter sausages, from a molecular concept are a heterogenous system, but for engineering purposes the molecular structure may be disregarded and can be treated as a continuum. In the present investigation a continuous Maxwell model was assumed to represent the frankfurters subject to variable temperature and moisture conditions. Utilizing the techniques of linear viscoelasticity, an expression for the mechanical stiesses in a cylinder was obtained. Uniaxial modulus as a function of time and temperature was determined experimentally and the resulting data were analyzed to obtain time‐temperature shift factors, relaxation time and a master curve for the modulus. The temperature as a function of radius and time was determined during cooking, and an algebraic expression for axial, tangential and radial stresses was developed. The maximum shearing stresses exceeded failure stress of the frankfurters, thus explaining the development of cracks.
EXPERIMENTS WITH CONTINUOUS IMMERSION CHILLING OF BROILER CARCASSES ACCORDING TO THE CODE OF PRACTICE
Authors: MULDER R. W. A. W. , DORRESTEIJN L. W. J. , HOFMANS G. J. P. , VEERKAMP C. H.
Published: August 2006

Experiments were carried out with an immersion chiller operated according to the Code of Practice for immersion chilling of broiler carcasses proposed by AVEC, the European Association of Poultry Producers. Chilling, water uptake and microbiological quality of the broiler carcasses were investigated. Total water consumption in two different weeks of experiments was 21/2 and 31/2 liters of water per carcass. The spray washer used 1 liter water per carcass during both weeks. In these experiments the average temperature of the carcasses after the chilling operation was well below 10°C (7.7°C and 7.2°C). The small differences in the average end temperatures make the use of 31/2 liter water per carcass unacceptable from an economic point of view. The water uptake was in agreement with the Code (below 8%). Microbiological quality of the immersion chilled broiler carcasses was slightly lowered by the process as case cleaning and disinfection of the equipment was inadequate. With proper equipment sanitation, microbiological condition of the carcasses was improved by spray cleaning and immersion chilling with a total water consumption of 21/2 liters of water per carcass.
A SCANNING ELECTRON MICROSCOPY STUDY OF EFFECTS OF PROCESSING ON CRUSTACEAN MUSCLE
Authors: GlDDlNGS G. G. , HILL L. H.
Published: August 2006

Scanning electron microscopy (SEM) was employed to evaluate structural damage to blue crab (Callinectes saupidus) muscle resulting from thermal processing combined with freezing preservation in the course of developing the methodology for applying SEM to the study of processinglpreservation effects on muscle tissue. Specimens dissected from thermally processed, fast and slow frozen, conventionally frozen stored crabmeat were glutaraldehyde‐fixed, solvent exchanged, freeze fractured, critical point dried, gold coated and examined and photographed with an Etec “Autoscan” microscope. Gross structural damage to the thermally processed tissue due to ice crystal formation and growth was clearly observable in low magnification (ca. 150×) micrographs of freeze‐fractured transverse surfaces. Ice crystal formation and growth followed the well documented patterns associated with fast and slow frozen native (i.e., raw) muscle tissue studied in thin section by means of transmission microscopic techniques following conventional freezer storage. It was determined that the low magnification images best depicted gross structural damage to intact fibers or fiber bundles while high magnifications (ca. ≥1000×) depicted ultrastructural organization and damage quite satisfactorily. An accelerating voltage of 10 Kev was adequate for the former whereas 20 Kev proved superior in the latter case, although the risk of‘charging’ was increased at the higher voltage. An osmium post‐fix was found to be unnecessary, gluteraldehyde being adequate. Freeze fracturing was essential for revealing‘intracellular’ damage especially, and critical point drying appeared to be superior to freeze drying prior to gold coating. Crustacean muscle is especially well suited to SEM study.
EFFECT OF PURIFIED AND NONPURIFIED PLANT FIBERS ON FECAL OUTPUT AND COMPOSITION
Authors: SPILLER GENE A. , AMEN RONALD J.
Published: August 2006

In recent years, much interest has been focused on the effects of dietary plant fibers on human nutrition. However, improper definition of the plant fiber under investigation and insufficient consideration of the interactions of plant fibers with other dietary components has resulted in some contradictory results. The pig‐tailed monkey (Macaca nemestrina) is physiologically similar to humans and has been used in this study to Investigate the effect of a purified plant fiber (PPF) and a nonpurified plant fiber (NPPF) on fecal output and composition. Fiberfree diets were used as a control. The experimental diets contained corn oil, coconut oil plus 0.1% cholesterol, or coconut oil plus 0.5% cholesterol, in addition to the plant fibers. The effect of the NPPF and PPF on fecal output and composition varied with the parameter studied, and additionally there appear to be interactions between the plant fibers and dietary lipids. This study points to the need for a more careful definition of plant fibers with regard to its purified or nonpurified state, and a recognition of the interactions between plant fibers and other macronutrients in the diet.
HYDROCARBON PRODUCTION FROM FREEZE‐DRIED MEATS
Authors: SEO C. W.
Published: August 2006

The possibility of utilizing hydrocarbon measurement to follow lipid oxidation in freezedried foods was explored. In freeze‐dried meats, TBA reactive substances (a common indicator of lipid oxidation) and hydrocarbons were analyzed during storage of control and phosphate treated meats. TBA numbers were initially much higher in control than in phosphate‐treated meats, but decreased steadily during storage, presumably from reactions with other food components. Malonaldehyde added directly to meat also decreased. Unexpectedly, methane was the major hydrocarbon from both the control and the phosphate treated meats with significant amounts of ethane and propane and traces of butane and pentane. Further evidence is needed on the origin of methane and any relationship between its production and the overall quality of freezedried meats.
SKIM MILK FORTIFICATION USING BLENDS OF SKIM MILK ULTRAFILTRATE AND COTTAGE CHEESE WHEY
Authors: MATTEWS M. E. , AMUNDSON C. H. , HILL C. G.
Published: August 2006

Permeate (pH 6.71) from ultrafiltration of skim milk was blended 1:1 and 2:1 (w/w) with whey (pH 4.68) resulting from production of cottage cheese from skim milk retentate. Blends were condensed to 50% solids and used to increase. solids concentration of skim milk by up to 2%. With increasing solids addition, skim milk pH declined and ash, lactose, and protein concentrates (wet weight basis) increased. The ratio of undenatured whey protein nitrogen:casein nitrogen increased by 50% in milk fortified with 2% added solids provided by condensed 2:1 permeate:whey blend. Bacteriological quality of fortified samples was satisfactory. Sensory evaluations indicated that skim milk fortification limits using 1:1 and 2:1 permeate:whey blends were 0.5 and 1.0% added solids, respectively.
SOYBEAN EXTRUDED PRODUCT: A RESPONSE SURFACE ANALYSIS
Authors: AGUILERA J. M. , KOSIKOWSKI F. V.
Published: August 2006

Response Surface Analysis (RSA) was used to study the effect of three variables, process temperature (120, 145 and 170°C), feed moisture content (20, 30 and 40%) and screw speed (800, 900 and 1000 rpm) on extrudate characteristics. Unheated soybean flakes extruded under different conditions were subjected to Warner‐Bratzler shear (WBS), water absorption (WA) measurements and residual trypsin inhibitor activity (TIA) assays. Low feed moisture contents induced higher internal heat production causing residual TIA in the product to be lower than expected, WA to increase and WBS to be independent of process temperature (at constant screw speed of 900 rpm). Variation of screw speed permitted the attainment of desired values of product characteristics when moisture and temperature had to be fixed.
ENZYMATIC AND ULTRASONIC TECHNIQUES FOR SOLUBILIZATION OF PROTEIN FROM HEAT‐TREATED COTTONSEED PRODUCTS
Authors: CHILDS E A. , FORTÉ J. F.
Published: August 2006

Extraction of protein from cottonseed meal was fourfold more efficient when the meal was treated with trypsin than when treated with ultrasonic energy. Combination of the two techniques caused efficient protein extraction with low expenditures of time, enzyme and energy. The extracted proteins bound > 3.5 ml oil/g concentrate and > 2.4g water/g concentrate and emulsified > 325 ml oil/g concentrate.
PROTEIN FORTIFICATION OF CORN TORTILLAS WITH OILSEED FLOURS
Authors: GREEN J. R. , LAWHON J. T. , CATER C. M. , MATTIL K. F.
Published: August 2006

In work performed at the Food Protein R&D Center, three oilseed flours‐deglanded liquid cyclone process (LCP) cottonseed flour, glandless cottonseed flour, and a high nitrogen solubility soy flour were used to fortify corn tortillas. Tortillas containing each of these flours blended with a corn tortilla flour to give 11%, 13%, and 15% protein in the blends were statistically compared in sensory tests for flavor, texture, and overall acceptability. An analysis of variance performed on panel scores indicated that the panel had no preference among the corn control tortillas and tortillas fortified with LCP and glandless cottonseed flours. The panel did, however, show a significant preference for each of these tortillas over soy‐fortified tortillas. In color comparisons made with a Hunter Color‐Difference meter, tortillas fortified with deglanded LCP cottonseed flour were increased in color over that of tortillas fortified with the other flours at the 11% protein level. As the amount of oilseed flours increased above the 11% blend level, the color of tortillas fortified with glandless and LCP increased noticeably. However, the color of soy‐fortified tortillas essentially remained the same. Fortification of tortillas at the 11%, 13% and 15% blend levels increased the total protein by 18%, 40% and 61%, respectively. These tests indicated that protein‐enriched tortillas can be prepared using oilseed flours.
Inhibition of Clostridium botulinum by curing salts in pasteurized pork slurry
Authors: ROBERTS T. A. , JARVIS B. , RHODES ANNETTE C.
Published: August 2006

The interaction of sodium chloride (salt), sodium nitrite and storage temperature on toxin production and spoilage by Clostridium botulinum was studied in meat slurry at pH 6.0. Over six months storage greatest inhibition at 1.8% or 3.5% salt (on water phase) was observed at 15°C with less at 17.5°C. Little inhibition occurred at these salt concentrations even in the presence of 300 mg kg−1 sodium nitrite at 20, 22.5 and 25°C. A pronounced salt‐nitrite‐time interaction was observed at the lower incubation temperatures. the level of the spore inoculum (101, 103 or 105) only affected the extent of spoilage or toxicity at 15°C Toxin formation without overt spoilage was obtained occasionally, especially at 15°C.
Thermodynamics of water vapour sorption by sugar beet root
Authors: IGLESIAS HÉCTOR A. , CHIRIFE JORGE , VIOLLAZ PASCUAL
Published: August 2006

Previously obtained water sorption isotherms were used for the calculation of thermodynamic functions of water vapour sorption in sugar beet root and its main components, namely the water insoluble fraction and sucrose. Integral molar enthalpy, entropy and free energy were calculated as a function of moisture content and several hypotheses were advanced in order to explain the values observed. These hypotheses were mainly concerned with configurational modifications of the adsorbents during the course of sorption.
Micro‐organisms in dried foods: their significance, limitation and enumeration*
Authors: MOSSEL D. A. A. , SHENNAN JEAN L.
Published: August 2006

Good manufacturing practice (GMP) should form the basis of microbiological quality control in the processing of foods, especially dried products with their extremely heterogeneous microflofa. Dried foods can be separated into different classes each carrying specific microbiological risks. the significance of a microbiological criterion for a particular product must be deduced by studying the intrinsic properties, mode of processing and anticipated fate of the food before reconstitution and its usual culinary preparation and use. Standards should therefore be limited to those species, genera or groups of organisms that are relevant for a given category of dried food.

Reliable and reproducible methods and the correct interpretation of results are essential elements in microbiological monitoring. There is an urgent need for proper evaluation and standardization of methodology, paying particular attention to the resuscitation of sublethally impaired cells of various microorganisms occurring in dried foods. Once criteria and methods have been chosen, acceptable levels (specifications) can be determined for all pertinent groups or species. These levels should be derived from surveys of similar commercially available products whose manufacture by GMP has been previously verified.
Recovery of anthocyanins from wine distillation wastes
Authors: PERI G. , BONINI V.
Published: August 2006

Adsorption of anthocyanins from red wine distillation wastes was carried out using an insoluble polyvinylpyrrolidone resin (Polyclar AT) and a nylon formulation. Comparison of adsorption data which were plotted according to the Freundlich isotherm show that Polyclar is a stronger adsorbent than nylon and that adsorption capacity is higher at lower temperature and concentration. Study of the kinetics shows that adsorption on Polyclar is almost immediate, while adsorption on nylon requires more than 24 hr to reach completion. This is probably due to the slow penetration of the solution into the finely porous structure of nylon. Different operating modes for desorption show that higher yields were obtained with multiple extraction from Polyclar and with batch countercurrent extraction from nylon. In any case desorption from nylon gives higher yields than from Polyclar. Qualitative and quantitative analyses show that both extracts contain, together with monomeric anthocyanins, considerable amounts of simple phenolics and, in the case of nylon, tannins and anthocyanin‐tannin copolymers.
The control of enzymic browning in fruit juices by cinnamic acids
Authors: WALKER JOHN R. L.
Published: August 2006

The use of cinnamic, p‐coumaric and ferulic acids to control the browning of apple juice has been investigated. Concentrations of cinnamic acid greater than 0.5 mM effectively prevented browning for over 7 hr. A simple method for estimating the minimum concentration of inhibitor required for a particular variety or blend of juice is outlined.
The effect of lupin protein isolation procedures on the emulsifying and water binding capacity of a meat‐protein system
Authors: MANRIQUE J. , THOMAS M. A.
Published: August 2006

A study on the emulsifying capacity and water binding capacity of lupin protein (isolates and concentrates) using various isolation procedures was carried out. These procedures included protein extraction in single or double step in alkaline or acid conditions by the use of a wet or dry milling technique. Different ion conditions were also used. For comparison, soya bean and lupin protein were extracted through a co‐precipitation procedure.

Protein extraction by wet milling and then precipitation and drying at isoelectric pH promoted water binding capacity, while dry milling and alkaline extraction enhanced the emulsifying capacity.

Protein co‐precipitation and ion environmental conditions are other factors influencing the emulsifying capacity and water binding capacity. The proper choice of these parameters will determine the optimum conditions for emulsifying and water binding capacity of a protein isolate or concentrate.
The use of a rotational fitting technique in the interpretation of sensory scores for different characteristics
Authors: HARRIES J. M. , MacFIE H. J. H.
Published: August 2006

A rotational fitting technique, previously described, has been applied to two sets of data from experiments involving sensory perception, to examine mutual relationships between the characteristics scored. In both cases, considerable insight has been gained into the way in which assessors scored the characteristics, which can be used as the basis for economy in designing future experiments of the same type.
Nutritive value of proteins in a canned meat product
Authors: BENDER A. E. , HUSAINI A. E.
Published: August 2006

Nine samples of canned meat‐with‐onions‐and‐gravy were assayed biologically for net protein utilization and analysed for hydroxyproline as a measure of the collagen content.

NPUs ranged from 40 to 59, compared with 78 for moderate quality meat; two samples contained 20% collagen compared with 14% for the moderate quality meat.

The NPU of meat autoclaved in the laboratory in the presence of wheat flour and glucose was 70 compared with a value of 78 for the same meat autoclaved alone.

It is concluded that the low NPU value of the canned meat products is due both to the high content of connective tissue and to the loss of available methionine on canning in the presence of the other foodstuffs.
The ultrastructure of unmodified and chemically‐modified tapioca starch granules as revealed by the freeze‐etching technique
Authors: ALLEN J. E. , HOOD L. F. , PARTHASARATHY M. V.
Published: August 2006

The ultrastructure of tapioca starch granules was studied using the freezeetching technique in an attempt to overcome the problems associated with the other methods of preparation for electron microscopy. A chemically‐modified tapioca starch was also studied to ascertain whether chemical modification affected granule structure. Variations in fracture faces were observed in both modified and unmodified granules suggesting that organization within the granules was not homogenous. Particles were present on granule fracture faces. the size range of the particles was 4 to 10 nm in the unmodified and 6 to 15 nm in the modified granules. These observations were similar to those found by others in freeze‐etched starch granules and must be considered to be of some structural significance. In contrast to the fracture face, the outer surface of the granules was smooth and particles were not evident.
MIGRATION OF MINOR CONSTITUENTS FROM FOOD PACKAGING MATERIALS
Authors: GILBERT SEYMOUR G.
Published: August 2006

Techniques for the evaluation of potential migration of minor food packaging materials constituents are discussed with emphasis on vinyl chloride monomer (VCM) migration including recently developed methods of analysis. These methods combined with sorption isotherm theory enable calculation of the maximum allowable concentration of a potential migrant (e.g., VCM) in a packaging material corresponding to an “effective zero” migration to the contacting phase.
A computer method for the analysis of dilatometric measurements on fats
Authors: MURPHY M. F. , BRADY J. P.
Published: August 2006

Computer programs were developed for the detailed analysis of raw dilatometric data on fats. the method calculates and plots the best fit polynomial curves of temperature versus the following:

(a) percentage solid fat;

(b) percentage solid change per °C and

(c) specific volume.

The best fit equation of different fats can be used to determine theoretically the melting behaviours of fat mixtures and the ideal proportions of different fats to be blended together to approximate a desired fat in melting characteristics between any prescribed temperature limits.

Curves as high as sixth order can be fitted to utilize shoulder and toe portions of the analytical curves without distorting straight line segments.
Diffusion phenomena during the decaffeination of coffee beans*
Authors: BICHSEL BERNARD , GÁL STEFAN , SIGNER RUDOLF
Published: August 2006

The diffusion of caffeine in green coffee beans was investigated at atmospheric pressure using dichlormethane as a solvent.

The diffusion coefficient of caffeine was determined as a function of temperature and water content of the beans. the mathematical treatment was based on Fick's second law of diffusion applied to a spherical model.

The apparent diffusion coefficients are in the range of 0.2‐1.1. 10−6 cm2 sec−1.
Influence of extraction medium pH on the protein content of some legume starches
Authors: ANDERSON C. G. , ROMO C. R.
Published: August 2006

Starches of lentil, garbanzo and field bean were isolated according to a detailed separational scheme at several pHs in the range of 5.5 to 9.5 and nitrogen determinations made on the purified samples. Nitrogen determinations and protein solubility profiles were also determined on the legume flours in order to facilitate a comparison of the data obtained for the starches. the relationship between protein solubility and starch protein content is discussed. the protein content of garbanzo starch decreased from a value of 0.51% at pH 5.5 to a value of 0.13% at pH 9.5. For field bean starch the protein content was 0.55% at pH 5.5 and 0.18% at pH 9.5. In the case of lentil starch the protein content decreased from 0.42% at pH 5.5 to 0.25% at pH 7.5 with very little change up to a pH of 9.5. It was found that extraction medium pH has no effect upon the yield of starch.
SENSORY EVALUATION OF PORK SAUSAGE CONTAINING TEXTURED VEGETABLE PROTEIN
Authors: GOLTRY S. J. , STRINGER W. C. , BALDWIN R. E.
Published: August 2006

The objective of this study was to evaluate the flavor, juiciness, and general acceptability of pork sausage containing four levels of textured vegetable protein (VP). The different formulas were evaluated, one at a time, under red lights and sensory evaluations of juiciness, flavor, and general acceptability were made on a 5‐point hedonic scale (1, like very much to 5, dislike very much). Mean panel scores for flavor indicated the formula containing 10% VP was most liked, followed in order by the control, 20% and 30%. However, the control and 10% treatment were superior to the 20 and 30% treatment. Judgement of juiciness indicated a significant difference between the 10% and 20% treatment, but no significant difference could be detected when comparing either the control or 30% treatment to the 10% and 20% treatments. There was no significant difference among any of the treatments of general acceptability, but the 10% was most liked by the panelists followed by the control, 30% and 20%. Mean panel scores for flavor, juiciness and general acceptability revealed that none of the treatments were disliked. The 10% treatment was the most preferred of the four treatments when flavor, juiciness, and general acceptability were evaluated.
QUALITY CHARACTERISTICS OF CONVENIENCE CHICKEN PRODUCTS AS RELATED TO PACKAGING AND STORAGE
Authors: ARAFA A. S. , CHEN T. C.
Published: August 2006

Precooked and prefried chicken products were prepared and packaged by three methods using commercial polyester/polyethylene laminate pouches and oil resistant papers. The effects of frozen storage on weight losses, TBA value, peroxide value, acid value and organoleptic qualities of the prepared products were studied. Vacuum packaged samples had the lowest weight losses, TBA and peroxide values, and the best preference scores as compared to the heat sealed and the paper wrapped products. Acid values were higher for breast portions than those of the thigh parts. A sharp decline in acid values during storage was observed for the paper wrapped samples. Taste panels preferred the products which were fried just before serving, rather than the prefried ones.
FURTHER EVALUATION OF CONVENTIONAL AND HOT‐BONED BOVINE LONGISSIMUS DORSI MUSCLE EXCISED AT VARIOUS CONDITIONING PERIODS
Authors: KASTNER C. L. , SULLIVAN O. P. , YAZ M. A , RUSSELL T. S.
Published: August 2006

The objective of this study was to evaluate the tenderness of bovine longissimus dorsi muscles conditioned in the intact half at 16°C and excised at 6, 8 or 10 hr postmortem (hot boning) as compared to the same muscles chilled at 2°C and excised at 48 hr postmortem (cold boning). Fifteen choice and good grade heifers were utilized in this study. When each postmortem holding period was evaluated, statistically nonsignificant differences (P > 0.10) were observed between hot‐and cold‐boning means for shear force, myofibrillar protein extractability and sarcomere length. A statistically significant difference (P < 0.10) between hot‐ and cold‐boning fiber diameter means was observed at the 6‐hr holding period. Fiber kinkiness means for the hot‐and cold‐boning treatments were also statistically different at the 6‐ (P < 0.01) and 8‐hr (P < 0.10) holding periods. These data indicate that conditioning intact halves at 16°C and excising bovine longissimus dorsi muscles at 8 hr postmortem can yield a product of acceptable tenderness. The authors recommend the 8‐hr holding period as a precautionary measure realizing that the 6‐hr holding period did not give greatly different results.
EFFECT OF SODIUM ACETATE ON GROWTH AND AFLATOXIN PRODUCTION BY Aspergillus parasiticus NRRL 2999
Authors: BUCHANAN R. L. , AYRES J. C.
Published: August 2006

The effect of sodium acetate and propionate on growth and aflatoxin oroduction byA. DarasiticusNRRL 2999 was studied in AMY medium imodified AM medium + 2% yeast extract) to determine the possible use of this compound as a means of controlling aflatoxin production. At pH 4.5, concentrations of sodium acetate ≥ 1.0g/100 ml completely inhibited growth and prevented aflatoxin production, while levels of 0.6 and 0.8g/100 ml partially inhibited growth and decreased aflatoxin production by 70% and 99%, respectively. Examination of the effect of initial pH on the inhibitory action of sodium acetate indicated that the extent of inhibition was a function of the initial pH. The effect of propionic acid on growth and aflatoxin production was also examined, and this compound was found to be more inhibitory than acetate. The role of sodium acetate and propionic acid as a means of controlling aflatoxin production appears to be promising.
INFLUENCE OF PROTEIN SUPPLEMENTS ON GROWTH OF Staphylococcus aureus AND PRODUCTION OF ENTEROTOXINS
Authors: TATINI S. R. , STEIN S. A. , SOO H. M.
Published: August 2006

Influences of soy protein (promine D; SP), fish protein concentrate (FPC) and Brewer's Yeast or Torula Yeast on aerobic growth of S. aureus (288) and production of enterotoxins A and D were evaluated in liquid media containing equivalent amounts (1.8%) of protein from each source. S. aureus grew faster (29 min generation time) and reached a final population of 2–7 × 109/ml in yeast media as compared to soy or, fish protein concentrate; 50–56 mm generation time and a final population of 2 × 108/ml in SP or EPC. Production of enterotqxins by S. aureus was enhanced in yeast media. Enterotoxin A was detectable in unconcentrated yeast preparations after 6 hr and both toxins (A and D) after 12 hr incubation. Enterotoxin A was detected only in FPC concentrated 50‐fold and after 24 hr incubation. Neither enterotoxin A nor D was detected in SP concentrated 100‐fold after 24 or 48‐hr incubation. Addition of Brewer's Yeast (2% w/v) to whole milk enhanced production of enterotoxins A and D; there was at least a 100‐fold higher amount of enterotoxin in milk + yeast as compared to simply milk.
PRODUCTION OF FLAVOR VOLATILES IN ENZYME AND SUBSTRATE ENRICHED PEANUT HOMOGENATES
Authors: TON J. A. SINGLE , PATTEE H. E. , SANDERS T. H.
Published: August 2006

The role of enzymes in the production of flavor volatiles from rawpeanuts was investigated through the use of enzyme‐ and substrateenriched peanut homogenates. Enzymatic control of the production of the flavor volatiles was shown by the generation of the volatiles upon addition of peanut acetone powders to an enzyme‐inactivated sample. Lipoxygenase was shown to be primarily responsible for production of the flavor volatiles in model systems of purified peanut lipoxygenase and linoleic acid which produced gas chromatographic profiles almost identical to those of peanut homogenates. Typical lipoxygenase intermediates were. demonstrated in extracted lipid material from raw peanut homogenates by UV absorption peaks at 234 nm and 275 nm, whereas heat‐inactivated samples showed only trace absorption peaks. The optimum pH for production of the flavor volatiles was between 6.5 and 7.0. Pentane production was inhibited by, propyl gallate, hydroquinone and ascorbic acid. Exogenous aliphatic alcohols added to peanut homogenates before blending were converted to their corresponding aldehydes, indicating that an alcohol‐to‐aldehyde conversion reaction exists in peanuts.
EFFECT OF SODIUM CHLORIDE ON REHYDRATION OF FREEZE‐DRIED CARROTS
Authors: CURRY J. c. , BURNS E. E. , HElDELBAlJGH N. D.
Published: August 2006

The incorporation of NaCl into freeze‐dried carrot slices was found to have a marked effect on rehydration. Highest rehydration ratios were obtained at the 0.2M NaCl treatment. After 5 min of rehydration, the 0.2M NaCl treatment resulted in a 54% increase in rehydration ratio over nontreated control samples. Microstructure of the freeze‐dried Carrot tissue was characterized utilizing the scanning electron microscope. Location of crystalline and amorphous salt deposition was observed and related to rehydration characteristics.
EVALUATION OF ASCORBYL MONOESTERS FOR THE INHIBITION OF NITROSOPYRROLIDINE FORMATION IN A MODEL SYSTEM
Authors: PENSABENE J.W. , FIDDLER W. , FEINBERG J. , WASSERMAN A. E.
Published: August 2006

The effect of a number of ascorbic acid derivatives on the nitrosation of pyrrolidine was determined in a model system developed to simulate the lipid‐aqueous‐protein composition of bacon. Sodium ascorbate reduced nitrosopyrrolidine formation 43% in the aqueous phase, but had little effect in the lipid layer. The combination of several ascorbyl esters with sodium ascorbate increased the inhibitory effect to a high of 70% in the aqueous phase. In the lipid phase up to 49% reduction in nitrosation was observed.
SAUSAGE DRYING: FACTORS AFFECTING THE PERCENT YIELD OF PEPPERONI
Authors: PALUMBO S. A. , SMITH J. L. , ZAIKA L. L.
Published: August 2006

Variations in sausage formulation and processing have been evaluated in terms of sausage weight percentage at 42 days of drying. Of the variations studied, only percent salt and meat particle size had no effect, while starting percent fat, sausage diameter, meat type, cure type, pH and post‐fermentation heating had generally small but statistically significant effects on sausage percent yield. Increasing the fat content of pepperoni from 13.3 to 25.1% increased the sausage percent yield from 48.0 to 57.75%. Larger diameter (85 mm) sausages had higher percent yield than smaller diameter (55 mm) sausages, 56.55% vs 48.95%. Starting fat content and casing diameter represent the variations which would be of interest and importance to producers of commercial pepperoni and dry sausages.
A RAPID FLUOROMETRIC METHOD FOR THE DETERMINATION OF HISTAMINE IN CANNED TUNA
Authors: LERKE PETER A. , BELL LAURENCE D.
Published: August 2006

A quick, accurate method for the determination of histamine in tuna rish has been developed. Histamine is recovered from fish extracts by ion exchange chromatography, derivatized with o‐phthalaldehyde and measured by the intensity of the resulting fluorophore. From filtered crude extracts, 12 samples can be determined per man hour including reconditioning of the ion exchange columns. Recoveries of histamine added at levels of 5 and 30 mg/100g to extracts from acceptable quality fish ranged from 98–103%. Recoveries of 94–101% were demonstrated for histamine added at levels of 30 and 100 mg/100g to extracts of decomposed fish. Multiple analyses agree within 0.5 mg at a level of 100 mg/100g and within 5.0 mg at a level of 100 mg%. The method is at least as accurate as the official AOAC calorimetric procedure and less prone to error by virtue of its simplicity.
ENZYMATIC FISH PROTEIN HYDROLYZATE: CHEMICAL COMPOSITION, NUTRITIVE VALUE AND USE AS A SUPPLEMENT TO CEREAL PROTEIN
Authors: YÁÑEZ ENRIQUE , BALLESTER D. , MONCKEBERG F. , HEIMLICH W. , RUTMAN M.
Published: August 2006

This study is concerned with the production of an enzymatic fish protein hydrolyzate (EFPH) from Chilean hake (Merluccius gayi) and its ability to supplement cereal protein‐wheat, rice and corn‐as tested by biological studies in growing rats. Chemical analyses of several batches showed that the product contains about 63% of protein (N × 6.25). The amino acid profile indicated that all the essential amino acids are present in higher amounts than those established for man in the 1973 FAO/WHO amino acid scoring pattern, with the only exception of threonine which is in slight deficit. Lysine amounted to 11.8% (g per 16g N) of which 75% is biologically available. The biological value of protein of EFPH was tested as protein efficiency ratio (PER) in the rat. The adjusted PER values (casein = 2.50) were consistently higher than or at least equal to the standard. These results point out an excellent biological quality of the protein. Fortification of cereals with EFPH at the levels of 2, 4, 6, 8 and 10% caused an increase in both quantity and quality of dietary protein, the latter being measured as protein efficiency ratio. The results obtained in these experiments show that this type of product can make a significant contribution to populations ingesting low protein diets such as those based on wheat, rice or corn.
EVALUATION OF CORN TORTILLAS SUPPLEMENTED WITH COTTONSEED FLOUR
Authors: McPHERSON CLARA M. , OU SUH‐YUN L.
Published: August 2006

The nutritional value of corn tortillas was substantially improved when supplemented with cottonseed flour (CSF) as noted by amino acid analysis and rat growth studies. This is probably attributable to improved contents of lysine and tryptophan. The leucine‐isoleucine ratio also was improved. Rats showed the greatest weight gain from tortillas supplemented with 20 and 25% CSF. Protein efficiency ratio and net protein ratio values of the latter were not significantly different than those of casein. Tortillas supplemented with CSF showed an improved shelf life as noted by lower fat acidity values. There were no significant differences in acceptability of the supplemented tortillas.
STRESS RELAXATION OF DEFORMED FRUITS AND VEGETABLES
Authors: PELEG M. , CALZADA J. F.
Published: August 2006

The force relaxation curves of deformed specimens of apples, pears and potatoes were studied in compression tests. It was found that ln all three commodities two relaxation curves could cross one another even if one of them started at conditions in which both the deformation and the initial force had higher values. It was also noticed that for deformations bigger than about 5% the residual force was dependent on the rate at which the deformation had been reached. The values of the residual forces of samples deformed at a rate of 10 cm/min were smaller than the values of those samples which were deformed at 1 cm/min. These characteristics of the relaxation phenomenon could be explained by physical irreversible changes which occur during the deformation of the biological material. They could also be represented by a modified rheological model in which the number of active elements and their mode of mechanical response is a function of the deformation and its application rate.
EFFECT OF VARIETY AND COOKING METHOD ON COOKING TIMES, THIAMINE CONTENT AND PALATABILITY OF SOYBEANS
Authors: PERRY AIKO K. , PETERS CHRISTINE R. , VAN DUYNE FRANCES O.
Published: August 2006

Dry mature soybeans were soaked and boiled in water or in 0.07, 0.2 or 0.5% NaHCO3 solutions or were soaked in water, fried in oil and boiled in water. Kanrich and PG‐5 beans (vegetable types) required shorter boiling times than did Calland and Amsoy (field types). The boiling times decreased as the concentration of NaHCO3 increased but preliminary frying resulted in the shortest boiling times. Soybeans soaked and boiled in water or in 0.07% NaHCO3 solution contained more thiamine and had higher total palatability scores than did those prepared with 0.2 or 0.5% NaHCO3 solutions. Beans soaked and boiled in the latter solutions were darker and had mealy textures and alkaline flavors. Fried and boiled soybeans retained the most thiamine and had the highest flavor scores. Vegetable varieties of soybeans contained more thiamine than did field beans.
COLORIMETRY OF DRY BREAKFAST‐TYPE CEREALS
Authors: DRIVER M. G. , FRANCIS F. J. , CLYDESDALE F. M.
Published: August 2006

Six lots of dry cereals were chosen to develop guide lines for production line color control. Each pair were samples representing the finished product and the base product. The first pair was tan colored cubes, the second pair was red spheres and the third, orange spheroids. The samples in each pair were very similar in color by visual examination. Four instruments were tested for their ability to distinguish between the samples in each pair. A Color Eye instrument, modified for small area viewing (5 mm diam) could be used to separate the samples in each pair. Similarly, a General Electric Recording Spectrophotometer could also be used to separate the samples in each pair, but with both instruments, the mean values for each pair were close and the coefficient of variability high. Measurement of individual pieces of cereal was deemed impractical. A Hunter Color Difference Meter could also be used to separate the samples in each pair with a low coefficient of variability. An Agtron large area viewer was the most successful instrument in separating the samples in each pair. The differences in the averages between each pair were large due to the scale expansion facility, and the coefficient of variability was low. The red mode was most successful for the tan and red samples and the green mode most appropriate for the orange samples.
POLYSACCHARIDES OF THE KERNEL OF MATURING AND MATURED COCONUTS
Authors: BALASUBRAMANIAM K.
Published: August 2006

Polysaccharides in the kernel of coconuts were isolated, characterized and quantitated. At all stages of maturation, galactomannans and cellulose were present whereas mannans, almost absent in very immature kernel, increased with maturation. The water soluble galactomannan decreased with maturity. It was 0.1% in mature fresh kernel. The 4% NaOH extractable galactomannans reached a maximum value at an intermediate stage of maturation, whereas the 17% NaOH extractable galactomannans and the cellulose components steadily increased. The galactomannans always predominated and formed 61% of the total polysaccharides in the mature kernel, followed by mannans (26%) and cellulose (13%). The presence of α‐linked galactose residues in galactomannan and of β‐linked mannose residues in galactomannan and mannan were observed.
SCANNING ELECTRON MICROSCOPY OF SWEET POTATO ROOT TISSUE EXHIBITING “HARDCORE”
Authors: HAARD NORMAN F. , MEDINA MARJORIE B. , GREENHUT VICTOR A.
Published: August 2006

Scanning electon microscopy of sweet potato roots (Ipomoea batatas, cv. Jewel) revealed that tissue exhibiting the physiogenic disorder called hardcore appeared to possess more rigid intact cell‐cell junctures than normal tissue. Cooking grossly distorted the tissue and cellular integrity of normal sweet potato and caused noticeably less perturbation of cell‐cell junctures in hardcore tissue. The results support the hypothesis that hardcore is caused by the deposition of heat stable supporting material in the walls or middle lamella of regions of parenchyma tissue although the underlying reason(s) for the differences in appearance are not revealed by this study.