bluuebunny/crossref_metadata_2025 huggingface dataset:
Pulmonary surfactant composition early in development of acute lung injury after cardiopulmonary bypass: prophylactic use of surfactant therapy.
Authors: HASLAM PATRICIA L. , BAKER CATHY S. , HUGHES DAVID A. , MACNAUGHTON PETER D. , MOAT NEIL E. , DEWAR ANN , AGGARWAL ANJNA , EVANS TIMOTHY W.
Published: November 2003

Cardiopulmonary bypass surgery (CPB) causes lung injury and at least 2% of adult patients and more children develop the most severe form acute respiratory distress syndrome (ARDS). Pulmonary surfactant deficiency contributes to the pathogenesis of ARDS. It has been proposed that surfactant therapy immediately after CPB might arrest progression to ARDS. However, many patients develop only mild lung injury after CPB. Thus early markers are needed to identify those patients at highest risk to guide selection for treatment. The aim of this study was to determine whether changes in surfactant phospholipids occur, and reflect severity of lung injury within the first few hours after bypass. Because of the relatively low incidence of ARDS in adult patients, this study was conducted using young pigs highly susceptible to bypass‐induced lung injury. Eight pigs were given 2 hours bypass. Six controls underwent ‘sham’ bypass. At 3 h after bypass pulmonary vascular endothelial permeability was assessed by transcapillary leakage of radiolabelled transferrin. A 4 hour broncho‐alveolar lavage (BAL) was used to assess intra‐alveolar levels of surfactant, inflammatory cells and oedema protein. Bypass caused falls in arterial oxygenation and lung compliance (P < 0.01), but at this early stage in progression of lung injury BAL surfactant phospholipid and albumin levels were within the control range indicating that the alveolar epithelium had not yet suffered major damage.The main abnormalities were increases in vascular endothelial permeability (P < 0.01), BAL neutrophils (P < 0.01), total protein and sphingomyelin (SM) (P < 0.05). Lung histology showed that the main damage was interstitial oedema located around the bronchioles and their associated vessels. A single instilled dose of surfactant phospholipids in 5 animals caused excess in vivo supplementation and did not reduce the early pathophysiologic changes. Our findings suggest that surfactant phospholipid deficiency does not make a major contribution in the initial stages of lung injury after CPB, and that excessive phospholipid supplementation at this stage can be deleterious.
Influence of treatment with immunosuppressive drugs in mice chronically infected with Trypanosoma cruzi
Authors: ANDRADE SONIA G. , FILHO AYDANO CARNEIRO , MAIA DE SOUZA ANDRÉ J. , DE LIMA ELIANITA SUZART , ANDRADE ZILTON A.
Published: November 2003

Latent Trypanosoma cruzi infection may be reactivated in immunosuppressed individuals, with unusual clinical patterns, such as meningoencephalitis, pseudo neoplastic lesions in the central nervous system, and myocarditis with numerous parasites in the heart muscle. To investigate this problem 68 Swiss mice chronically infected with different strains of T. cruzi were treated with different combinations of immunosuppressive drugs (azathioprine, cyclosporine and betamethasone), in such a way as to imitate the situation during post transplantation treatment. Mortality varied from 6 to 25% in treated mice. There were no deaths in untreated controls. Normal mice have been submitted to the same schedules of immunosuppression as controls of treatment and no deaths were registered during treatment. Chronically infected mice showed significant elevation of total number of leukocytes and lymphocytes in comparison with intact controls; a significant decrease in blood leukocytes and lymphocytes occurred post‐treatment in two of the treated experimental groups. Exacerbation of myocarditis and myositis and a high incidence of brain lesions, with focal necrosis, granulomatous lesions and glial proliferation even in the absence of parasites were present in immunosuppressed mice but not in infected controls. Although differing in some aspects from Chagas' disease in immunosuppressed humans, the murine model did show some features that resembled it, especially the peculiar pattern of central nervous system involvement.
Liver stem cells: when the going gets tough they get going
Authors: ALISON MALCOLM R. , GOLDING MATTHEW , SARRAF CATHERINE E.
Published: November 2003

The ability of the liver to regenerate is widely acknowledged, and this is usually accomplished by the entry of normally proliferatively quiescent hepatocytes into the cell cycle. However, when hepatocyte regeneration is impaired, small bile ducts proliferate and invade into the adjacent hepatocyte parenchyma. In humans and experimental animals these ductal cells are referred to as oval cells, and their association with defective regeneration has led to the belief that they are the progeny of facultative stem cells. Oval cells are of great biological interest since they may represent a target population for hepatic carcinogens, and they may also be useful vehicles for ex vivo gene therapy for the correction of inborn errors of metabolism.

The ability of oval cells to differentiate into hepatocytes has been demonstrated unequivocally. However, this process only occurs when the regenerative capacity of hepatocytes is overwhelmed, and thus, unlike the intestinal epithelium, the liver is not behaving as a classical continually renewing stem cell‐fed lineage.
Reversal of phenobarbital‐induced hyperplasia and hypertrophy in the livers of lpr mice
Authors: SARRAF C.E. , HORGAN M. , EDWARDS R.J. , ALISON M.R.
Published: November 2003

Fas is a cell surface receptor that mediates apoptosis, and Fas mRNA has been demonstrated in hepatocytes. MRL/MP ‐ lpr/lpr mice carry the mutated lymphoproliferation‐associated gene, lpr, that codes for truncated Fas protein, resulting in reduced apoptotic potential in some circumstances. Phenobarbital treatment of experimental animals induces cytochrome P450 enzymes, and thus acts as a growth stimulus to the liver with both hyperplasia and hypertrophy; cessation results in reversion of liver to normal size with apoptosis playing a role. This study has determined the respective contributions of atrophy and apoptosis to this involution in Fas‐defective and normal‐Fas bearing animals. Between the first day and the fifth day after phenobarbital cessation, the weights of both Fas‐defective (lpr/lpr ) livers and control (lpr /+) livers reduced. Hepatocyte hypertrophy gradually reverted in both categories of mouse and this was the greater contribution to reduction in liver size. In lpr/lpr animals, there was a consistent level of apoptosis which remained relatively constant, while numbers of apoptotic cells in control livers increased over the period. This investigation has shown that in liver, a mechanism to execute apoptosis is operative even in Fas‐defective mice, but it is not sensitive to signals activated by the removal of the growth stimulus. This is in contrast to mice which can mount a Fas‐mediated response; thus a separate apoptotic pathway is indicated.
Regeneration of myoepithelial cells in rat submandibular glands after yttrium aluminium garnett laser irradiation
Authors: TAKAHASHI SHIGERU , DOMON TAKANORI , YAMAMOTO TSUNEYUKI , WAKITA MINORU
Published: November 2003

The regeneration of myoepithelial cells in rat submandibular salivary gland after partial irradiation with yttrium aluminium garnett (YAG) laser was investigated. The irradiated glands were examined immunohistochemically for actin, histochemically for alkaline phosphatase (ALP), and by transmission electron microscopy (TEM). In control glands, myoepithelial cells were positive for actin and ALP. Electron microscopically, the positive reaction for actin was associated with the myofilaments of myoepithelial cells, and the plasma membrane of myoepithelial cells was positive for ALP. One day after YAG laser irradiation, the irradiated region was necrotic. By 5 days, duct‐like structures and epithelial clusters were observed at the interface between the necrotic zone and the remaining undamaged glands; immature acini appeared after 7 days. No reaction in duct‐like structures or epithelial clusters to actin or ALP was recognizable by 5 days. However, at 7 days, actin and ALP‐positive spindle cells appeared at the periphery of the duct‐like structures and immature acini. After 10 days, both actin‐positive and ALP‐positive cells increased in number. These observations indicate that during regeneration, actin‐positive and ALP‐positive cells regenerate myoepithelial cells, and it is suggested that this differentiation to myoepithelial cells is closely related to that of luminal to acinar cells. In addition, TEM observations indicate that regenerated myoepithelial cells originated from the basal cells of duct‐like structures.
Regulation of angiogenesis by hypoxic stress: from solid tumours to the ovarian follicle
Authors: NEEMAN MICHAL , ABRAMOVITCH RINAT , SCHIFFENBAUER YAEL S. , TEMPEL CATHERINE
Published: November 2003

The preovulatory follicle provides a unique physiological example of rapid growth accompanied by neovascularization, two processes that are generally characteristic of pathologies such as wound repair or malignancy. During the hours preceding ovulation, follicular growth is accompanied by elevated levels of messenger RNA for vascular endothelial growth factor (VEGF). Angiogenic activity, mediated by VEGF, is manifested in the peripheral blood vessels surrounding the follicle, that show capillary sprouting and increased vascular permeability. Following ovulation, rapid infiltration of capillaries through the follicular wall is essential for the formation of the corpus luteum. In this review we compare the preovulatory follicle with a popular model of avascular solid tumour growth, namely the multicellular tumour spheroid, in particular the role of hypoxic stress in the regulation of angiogenesis in both systems.
Optimization of ingredients and process conditions for the preparation of tandoori roti using response surface methodology
Authors: Saxena Dharmesh C. , Rao P. Haridas
Published: November 2003

A model capable of predicting the product quality of tandoori roti has been developed using response surface methodology (RSM) and used to determine the optimum processing conditions. The overall sensory score, which is an indicator of blister size, colour, appearance, handfeel, texture, mouthfeel, taste and aroma, was used to assess the product quality in the preparation of tandoori roti. The optimum conditions which were attained for maximum sensory score (31.6) were: water level – 720mL kg−1 flour (the corresponding farinograph consistency – 800 BU at lever position 1:1), salt level – 11g kg−1 flour, mixing time – 3.7 min in a Hobart mixer at 58 r.p.m., baking time – 37 s, and baking temperature – 425°C.
Effect of moisture content on compressive strength of whole snap bean (Phaseolus vulgaris L.) seeds and separated cotyledons
Authors: Bay Admir P. M. , Bourne Malcolm C. , Taylor Alan G.
Published: November 2003

The compressive strength and force of three cultivars of whole snap bean (Phaseolus vulgaris L.) seeds and cotyledon sections were measured over a range of water activity from 0.45 to 0.65 in 0.1 increments. Compressive strength was measured with a flat platen for whole bean compression and with a 1 mm diameter cylindrical probe for cotyledon strength tests. At high moisture content seeds had a plastic behaviour. The compressive force for seed breakage increased with increasing moisture content, and the breeding line NY537‐Dark was the most resistant to fracture. Cotyledon compression strength decreased with increasing moisture content regardless of seed coat presence.
Analysis of the kinetic patterns of horseradish peroxidase thermal inactivation in sodium phosphate buffer solutions of different ionic strength
Authors: Saraiva Jorge , Oliveira Jorge C. , Lemos Adília , Hendrickx Marc
Published: November 2003

The thermal inactivation of horseradish peroxidase was studied in sodium phosphate buffer solutions and in pure water at pH 7 in the temperature range of 70–95°C. The sodium phosphate ions concentration affected both the thermostability and the kinetic patterns and had a stabilizing effect. The gradual change observed at low concentrations made a series‐type mechanism theoretically more coherent with the experimental observations than the conventionally applied two‐fraction model. In water the kinetics is apparently First order at high temperatures, while the results obtained at 25°C support the occurrence of a series‐type inactivation mechanism. The pH and enzyme concentration also affect the inactivation proFile, supporting the conclusion that the thermal inactivation is not a monomolecular process with respect to protein concentration.
Inactivation kinetics of horseradish peroxidase in organic solvents of different hydrophobicity at different water contents
Authors: Saraiva Jorge , Oliveira Jorge C. , Oliveira Susana , Hendrickx Marc
Published: November 2003

The thermal stability of horseradish peroxidase suspensions was studied in three organic solvents of different hydrophobicity (dodecane, octane, and 1‐octanol) at three different water contents (14.1, 55.3 and 256.2mg water g−1 dry protein). In these conditions, the enzyme is much more stable than in aqueous solutions (inactivation temperatures were in the range of 125–150°C). The enzyme showed a similar stability when in the presence of organic solvents, compared to the enzyme in a solid matrix without organic solvents with the same water content. The inactivation kinetics was well described by assuming the existence of two iso‐enzymes, both inactivating according to a First order model. The lowest value for the z‐value of both fractions (around 15°C) was obtained at the higher water content studied. The use of solvent and water content variables should be adequate to develop time‐temperature integrators to monitor thermal processes at 100–140°C.
Effects of frying parameters on physical changes of tapioca chips during deep‐fat frying
Authors: Vasanti Nair Chanderan K. , Seow Chee C. , Sulebele Guruprasad A.
Published: November 2003

The interrelationships of the effects of frying time, oil temperature, and initial moisture content on moisture loss, oil absorption, and linear expansion of a tapioca starch chip half‐product during deep‐fat frying have been studied. Both oil absorption and linear expansion were affected, in different ways, by moisture loss. Oil absorption was essentially a quantitative water replacement process. On the other hand, linear expansion occurred as a result of rapid vaporization of water in the initial stages of frying, but reached a plateau before maximum moisture loss. Critical frying times, temperatures, and initial moisture contents, below which virtually no physical change occurred, were observed. The optimum set of frying parameters for maximum linear expansion appears to be a frying time of 40 s, an oil temperature of 200°C, and an initial moisture content of 15% (dry basis).
Microbiological, physicochemical and organoleptic changes of shredded carrots stored under modified storage
Authors: Kakiomenou Kokkoni , Tassou Chrysoula , Nychas George‐John
Published: November 2003

The effect of initial head spaces of air, 4.9% CO2/2.1% O2/93% N2 and 5% CO2/95% N2 on the microbial flora of shredded carrots was studied at 4 and 10°C. The microbial flora of shredded carrots comprised lactic acid bacteria, pseudomonads and yeasts. Lactic acid bacteria were the predominant organisms in all samples. The pH dropped during the storage of carrots and this was more pronounced at 10°C. The concentration of different organic acids such as lactic, acetic, tartaric, citric and succinic increased in all samples stored under modified atmosphere packaging conditions at both temperatures. The spoilage of carrots stored under 5% CO2/95% N2 was delayed, as indicated by the changes in their texture, colour and odour, compared with those samples stored under air or 4.9% CO2/2.1% O2/93% N2.
Kinetic model for water/oil absorption of mesquite gum (Prosopis juliflora) and gum arabic (Acacia senegal)
Authors: Beristain César I. , Azuara Ebner , Garcia Hugo S. , Vernon‐Carter Eduardo J.
Published: November 2003

The water and oil uptake of mesquite and arabic gums in powdered form was studied at temperatures of 23, 35 and 45°C. A previously proposed equation to predict osmotic equilibrium was tested using the experimental data with both gums and a good statistical fit was obtained. Mesquite gum showed the highest water and oil absorption at all temperatures studied. Temperature dependence of the reciprocal of the S1 and WL∞ were determined using an Arrhenius equation. The activation energy for water and oil absorption for gum arabic was 21.98 and 39.57 kJ mol−1, compared to that of mesquite gum having values of 15.79 and 46.16 kJ mol−1, respectively. A second order kinetic model was obtained for water and oil absorption for both gums.
Growth of the fish parasite Ichthyophonus hoferi under food relevant conditions
Authors: Spanggaard Bettina , Huss Hans H.
Published: November 2003

The physical and chemical limits for growth of the internal fish parasite, Ichthyophonus hoferi, have been studied to understand better the ecology of I. hoferi both as a possible food contaminant and a fish pathogen. The effect of temperature (0°–30°C), pH (3–7) and NaCl (0%‐10%w/v) on growth were tested in a multi‐factorial experiment. Growth was observed at all pH‐values, from 0° to 25°C and from 0% to 6% NaCl. No significant differences (P>0.05) were detected in the growth ability in the temperature range 0°–25°C and from pH 3 to 7. However, increasing the concentration of NaCl significantly decreased the growth of I. hoferi and it is therefore unlikely that I. hoferi will develop and spoil processed products (pickled or salted herring) by continued growth. Hyphal growth could be initiated by incubating spores under CO2, and this may be a potential problem in gas packed fish products.
Volatile organo‐halogen trace analysis in beverages by thin‐layer headspace enrichment and electron‐capture gas‐chromatography
Authors: Polkowska Żaneta , Namieśnik Jacek , Czerwiński Jacek , Zygmunt Bogdan
Published: November 2003

Applicability of thin‐layer headspace (TLHS) procedure giving an aqueous concentrate and also classical purge and trap (PT) in off‐line mode to isolate and enrich volatile organohalogen compounds in common beverages was tested. Both enrichment tech‐niques were used in combination with gas chromatography – electron capture detection (GC‐ECD). TLHS, combined with direct aqueous injection (DAI)‐GC‐ECD, proved applicable in the determination of volatile organohalogen compounds in all studied beverages, while the PT in a version with no preliminary sample pre‐treatment was of limited applicability. Detection limits of the TLHS‐based procedure were in the order of 1 ppt. Content of volatile organohalogen compounds in a number of beverages available on the Polish market including mineral waters, beers, juices, carbonated and non‐carbonated soft drinks, etc. was determined by means of TLHS‐DAI‐GC‐ECD.
The composition and microbial quality of pre‐packed dates purchased in Greater Glasgow
Authors: Aidoo Kofi E. , Tester Richard F. , Morrison Janet E. , MacFarlane David
Published: November 2003

Composition and microbiological contamination was measured in samples of pre‐packed dates purchased from a number of stores and retail outlets in Greater Glasgow. The sugar content of dried pitted dates was c. 74%, about 10% more than reported on those packs where nutritional information was given. Potentially pathogenic bacteria like Escherichia coli, Staphylococcus aureus and Bacillus cereus were identified in some of the samples together with lactic acid bacteria, yeasts and moulds, Aspergillus flavus and A. parasiticus. Fresh dates were the most heavily contaminated of all samples, probably owing to the high moisture content.
Effects of low pressure and a rectification column on the volatile composition of fermented grape distillate
Authors: Da Porto Carla , Longo Michele , Sensidoni Alessandro
Published: November 2003

Fermented crushed Prosecco grapes were distilled using a batch still under normal (100.9 kPa) and reduced pressure (40 or 47 kPa) with and without the rectifying column of the distillation equipment. To improve insight into the behaviour of ethanol and the partitioning of some volatile compounds, each distillate was collected in fractions and analysed for lower volatile alcohols and esters. The results show that the behaviour of ethanol under reduced pressure was more consistent, the proof level higher than at normal pressure and there was a stripping effect on the volatile compounds considered at low pressure. This effect is enhanced when the rectifying column is included. It was concluded that it could be advantageous to use ‘vacuum distillation’ because it simplifies the operation of the equipment and leads to an overall reduction of the heating required, although there are problems of losses of desirable aromatic compounds.
Tailor‐made porous solid foods
Authors: Rassis Dorit , Nussinovitch Amos , Saguy Israel S.
Published: November 2003

A method of controlling the porosity of cellular solid foods and its dependence on solids content were investigated. Freeze‐dehydration of cold‐set alginate gels was used to produce tailor‐made porous solids. Gels were composed of sodium alginate, corn starch, oil and other additives necessary to induce gelation. Porosity values were derived from particle and bulk densities utilizing a helium pycnometer and a volumetric displacement method. To achieve a wider range of porosities, the gels were immersed in sucrose solutions of 10 to 60 8Bx. Gel porosity after drying decreased from 0.85 to 0.42 and 0.07 after immersion in the 30 and 60 8Bx solution for 183 and 158 h, respectively. Similarly, after immersing gels containing an additional 5% soy oil, porosity decreased to 0.36 and 0.04 after 165 and 158 h, in 30 and 60 8Bx solution, respectively. Preparation and formulation play a significant role in porosity, and they can both be utilized to control its value within the range 0.85–0.04. SEM micrographs revealed changes in the original cellular solid, characterized by numerous large void spaces, to a denser and more uniform appearance of the specimen after immersion in the 60 8Bx sucrose solution. The dry gel system with controlled porosity provides a novel tool for the production of tailor‐made cellular‐solid foods.
Combined effects of Lactobacillus casei inoculum, modified atmosphere packaging and storage temperature in controlling Aeromonas hydrophila in ready‐to‐use vegetables
Authors: Vescovo Marisa , Scolari Gianluigi , Orsi Carla , Sinigaglia Milena , Torriani Sandra
Published: November 2003

Carbon dioxide concentration, Lactobacillus casei inoculum size and storage temperature were varied according to a Central Composite Design in order to assess the effects of these variables and their interactions on the growth of Aeromonas hydrophila and lactic acid bacteria in ready‐to‐use mixed salad vegetables packaged under modified atmosphere. The growth curve parameters, modelled according to the Gompertz equation, were analysed to generate polynomial equations. The model obtained emphasized the role of L. casei inoculum size in controlling A. hydrophila and permitted identification of appropriate combinations of the selected variables to reduce A. hydrophila survival. The use of these hurdles may increase the shelf‐life and the microbiological safety of ready‐to‐use vegetables.
NMR imaging of the wheat grain cooking process
Authors: Stapley Andrew G. F. , Hyde Thomas M. , Gladden Lynn F. , Fryer Peter J.
Published: November 2003

NMR imaging has been used to study the boiling and steaming of intact wheat grains by mapping the distribution of water on the central cross section of grains after various cooking times. The results show different distributions of water occurring with boiling and steaming. Boiled grains showed a front of moisture which gradually moved towards the centre of the grain, although some water was able to diffuse ahead of the front. Steamed grains showed no such front, but showed a homogeneous distribution of water which gradually increases with cooking time. The different results for boiling and steaming imply that different mechanisms control the influx of water in each case, and provide important data for modelling these processes. It is postulated that absorption of water during steaming is slowed by the grain temperature rising above that of the steam temperature as a result of the latent heat associated with the condensation of steam being taken up by the grain.
Estimating the initial freezing point of foods from composition data
Authors: Miles Christopher A. , Mayer Zbynêk , Morley Michael J. , HousÆka Milan
Published: November 2003

The initial freezing point of food was estimated from the mole fractions of individual solutes in the aqueous phase (ions, sugars, acids and alcohol), derivable from information given in nutritional tables. Predicted values were compared with experimental measurements taken from the literature. Predicted and experimental values generally agreed to within 1 °C, despite the solute concentrations of the measured foods being assumed to be those of the average compositions given in nutritional tables. The effects of the addition of salt to meat and of dehydration of various foods on freezing point depression, and the effect of temperature on the ice content of frozen foods were also successfully predicted.
The effect of sugars on the diffusion of water in starch gels: a pulsed field gradient NMR study
Authors: Farhat Imad A. , Loisel Edouard , Saez Pedro , Derbyshire William , Blanshard John M.V.
Published: November 2003

The self‐diffusion coefficient of water was measured in starch–sugar–water systems of various compositions. The starch was either waxy maize or potato starch and the sugar was either sucrose or xylose. The diffusion results obtained from sugar solutions (i.e. with a zero polymer concentration) suggested that a free water behaviour should only be expected after a bilayer coverage of the sugar molecule. The presence of sugars was found to decrease considerably the translational mobility of water in starch gels. This reduction was proportional to the sugar concentration in the system but showed little dependence on the type of sugar. An attempt was made to relate the self‐diffusion coefficients of water in starch–sugar–water gels to those obtained for the individual binary systems (starch–water and sugar–water). A prediction based on the additive effects of sugar and starch only corresponded with experimental results in dilute systems.
Effect of industrial processing on the mineral content of white asparagus
Authors: Amaro M. A. , Zurera G. , Moreno R. , Cañal C.
Published: November 2003

Concentrations of calcium, magnesium, sodium, potassium and phosphorus were determined in white asparagus (Asparagus officinalis, L.) by atomic absorption spectrophotometry to investigate and estimate if the influence of industrial processing on mineral content and mineral nutritional value of different varieties, diameters and portions of white asparagus spears. Four‐factor anova (processing, variety, diameter and portion) and a Scheffè test (P < 0.05) established statistically significant differences and different homogeneous groups for the four factors. All the elements studied showed significant (P < 0.001) changes in their levels throughout the processing stages with a decrease of the calcium and sodium content and an increase in magnesium, potassium and phosphorus concentrations. These variations are especially related to peeling since the loss of the spear peel may produce changes in the mineral content. Concentrations of the majority of the mineral elements analysed were higher in the SUR variety asparagus, the largest diameter spear (14–19 and > 19 mm) and the tip and middle portions of the spear. Nutrient density was well over 100% for all the elements, except for sodium, and the processing has no consequences for the mineral nutritional value.
The increase of CO2 permeability of paper packaging with increasing hydration
Authors: Desobry Stéphane , Hardy Joël
Published: November 2003

CO2 transport through hydrated paper was studied using gas chromatography to measure CO2 permeability (P) and diffusivity (D). With increasing water content from 0 to 0.8 g water/g paper, P and D increased from 3.47 to 9.03 × 10−6 m3 m−2 s−1 bar−1 and from 1.35 to 3.51 × 10−5 m2 s−1, respectively. This resulted from structural changes in the cellulose network as reported in the literature; water sorption isotherms were used to explain these changes using BET theory.
Changes in lipids during different sterilizing conditions in canning albacore (Thunnus alalunga) in oil
Authors: Aubourg Santiago , Gallardo José M. , Medina Isabel
Published: November 2003

The effects on muscle lipid deterioration of initial cooking and of three time/temperature processing combinations after 4 months storage of albacore tuna canned in oil were studied. Conjugated dienes only increased slightly on cooking but thiobarbituric acid index increased and fell on canning; free fatty acids (FFA) increased with some canning. Polyene index and polyunsaturated fatty acids (PUFA) content provided higher values with higher temperature, shorter time processing.
Effect of 5‐caffeoylquinic acid on soybean oil oxidative stability
Authors: Luzia Magda R. , Da Paixão Karla C. C. , Marcílio Roberto , Trugo Luiz C. , Quinteiro Leila M. C. , De Maria Carlos A. B.
Published: November 2003

The antioxidant activity of 5‐caffeoylquinic acid (5CQA) at concentration ranges of 0.01–0.08% (w/w) was compared with 0.02% (w/w) butylated hydroxytoluene (BHT) in soybean oil. The oil was stored in air at 55 °C and monitored by peroxide and conjugated diene measurements. Both 0.01% and 0.02% 5‐CQA showed lower peroxide values than BHT only on the first day. However, on days 1, 2, 3 and 4, 0.04% 5‐CQA reduced the peroxide value to 68%, 47%, 45% and 90% of that observed with BHT. Use of 5‐CQA appears to delay the formation of peroxides and up to 0.04% (w / w) its antioxidative action increases with concentration for up to 3 days.
Effect of natural fermentation on in vitro zinc bioavailability in cereal–legume mixtures
Authors: Agte Vaishali V. , Gokhale Medha K. , Chiplonkar Shashi A.
Published: November 2003

There is increasing concern about zinc availability from cereal‐based vegetarian diets and the need to improve its native bioavailability. Effects of natural fermentation on zinc availability were assessed by in vitro assay with a 65Zn extrinsic tag on four cereals (rice, wheat, sorghum and pearl millet), four decorticated legumes (red gram, bengal gram, green gram and black gram) and their 16 binary combinations. Fermentation significantly increased zinc solubility (2–28%) and zinc uptake by intestinal segment (1–16%). Two‐way ANOVA indicated significant effects of combinations on zinc solubility but not on zinc uptake in both fermented and unfermented states. Levels of phytate‐P were reduced while titratable acid and ascorbic acid levels were increased by fermentation. However, tannins were unchanged.
Kinetics of roasting of split chickpea (Cicer arietinum)
Authors: Bhattacharya Suvendu , Prakash Maya
Published: November 2003

The effects of three roasting temperatures on rates of moisture loss, size reduction and increase in bulk density in roasting chickpea dhal in a small rotary roaster mostly followed first order kinetics. Electrical energy use was more efficient at 150 than 125 or 100°C.
Microbial hazards related to rice sprouting
Authors: Piernas Valerie , Guiraud Joseph P.
Published: November 2003

The microbiology of rice seeds selected for commercial production of sprouts was studied. Bacteria were numerous but generally nonpathogenic: almost all were gram‐negative rods, predominantly pseudomonads. There were also several enterobacteria, in particular Enterobacter and Klebsiella species. Escherichia coli was present in very few samples and its serotype was not enteropathogenic. Moulds were infrequent. Storage of seeds under laboratory conditions did not greatly modify the composition of the microflora but counts decreased with time. When grains were stored in a cold room, the microflora remained almost unchanged quantitatively and qualitatively. After 2 days of germination, mesophilic aerobic plate counts increased by about 2 log cycles; thermotolerant coliforms and faecal enterococci increased by up to 6 log cycles. No foodborne pathogens were detected on sprouts. Moreover, both dry seeds and sprouts were negative for aflatoxins. Experiments with artificially inoculated seeds showed that Bacillus cereus and Listeria sp. could develop without any antagonistic effect from the background flora of germinating rice.
Effects of air flow‐rate on flavour release from liquid emulsions in the mouth
Authors: Harrison Marcus , Hills Brian P.
Published: November 2003

The penetration theory of interfacial mass transfer was used to model dynamic flavour release from liquid emulsions in the mouth. The gas phase was efficiently stirred by the introduction of gas flows (10–200 mL min−1) through the headspace, which also simulated breathing and the transport of flavour molecules from the oral cavity to the olfactory epithelium. The model was used to predict the time‐dependent release profiles of two volatiles, one hydrophilic (diacetyl) and the other hydrophobic (heptan‐2‐one), as a function of the oil volume fraction. Expressions for the maximum flavour intensity and time to reach the maximum flavour intensity were obtained. In general the initial rates of release were faster for emulsions of lower oil content. The maximum flavour intensity was found to be linearly proportional to the initial flavour concentration, whereas the time to reach the maximum flavour intensity was independent of the initial flavour concentration.
Effects of ice‐nucleation active bacteria on the freezing of some model food systems
Authors: Li Jingkun , Izquierdo Martha P. , Lee Tung‐Ching
Published: November 2003

Cells of ice‐nucleation active (INA) bacteria, Pseudomonas syringae and Erwinia herbicola, were cultured at 18°C with media of nutrient broth and/or yeast extract and harvested at late log phase for maximum ice nucleation activity. These cells were able to nucleate water to freeze at temperatures as high as −2°C. They were incorporated into model food systems, including sugar, protein solutions and oil/water suspensions, representing all major components of foods, to investigate their effects on freezing. The nucleation temperatures of all the treated models were significantly raised by between 3.0 and 5.9°C compared with controls when the freezer temperature was set at −6 to −7°C. The application of the INA cells also caused freezing of certain model solutions at −6°C, such as sucrose solution (10%), which did not freeze at the same conditions without INA bacterial cells. Additions of INA cells also shortened the total freezing time of the model systems by between 20 and 38%. These results suggest that with the application of bacterial ice nucleation, some current food freezing processes may be modified to operate at higher subzero temperatures to provide guaranteed freezing, energy savings and improvement of efficiency and product quality.
NMR studies of changes in subcellular water compartmentation in parenchyma apple tissue during drying and freezing
Authors: Hills Brian P. , Remigereau Benoit
Published: November 2003

The potential of Nuclear Magnetic Resonance (NMR) and Magnetic Resonance Imaging (MRI) for non‐invasively monitoring the subcellular and intercellular redistribution of water in cellular tissue during drying and freezing processes is assessed and it is concluded that despite exciting advances in NMR micro‐imaging and NMR microscopy, nonspatially resolved NMR relaxation and diffusion techniques still provide the best probes of subcellular water compartmentation in tissue. The power of the NMR relaxation technique is illustrated by using the changes in the distribution of NMR water proton transverse relaxation times to monitor the subcellular compartmentation of water and ice during the drying and freezing of parenchyma apple tissue. The NMR drying data are analysed with a numerical model of the cell and show that mild air‐drying in a fluidized bed results in loss of water from the vacuolar compartment, but not from the cytoplasm or cell wall regions. The loss of vacuolar water is associated with overall shrinkage of the cell and only a slight increase in air space. During freezing the vacuolar compartment is found to be the first to freeze, with the cytoplasmic and cell wall compartments only freezing at much lower temperatures. Freeze‐drying apple tissue gives much lower water contents than fluidized bed drying, but the NMR data confirms that it destroys membrane integrity and causes cell wall collapse.
Influence of chemical additives on the stability of dried tomato powder
Authors: Baloch Waqar A. , Khan Saifullah , Baloch Ahmad K.
Published: November 2003

The effect of tomato slices being dipped in 1% (w/v) calcium chloride (CaCl2), 2% potassium metabisulphite or 2% sodium chloride (NaCl) solutions before oven‐drying on the carotenoid loss and browning development in the dry powder stored in air at 40°C for up to 90 d were tested. CaCl2 greatly increased carotenoid loss after 30 d until it was almost complete at 90 d, whereas metabisulphite decreased losses over most of the storage, only approaching the untreated values at the end. NaCl had no effect on carotenoid loss.

Conversely, CaCl2 almost completely suppressed browning, whereas metabisulphite and NaCl had little or no effect on the rate of browning, but did reduce initial browning during drying. The untreated powder exceeded the shelf‐life criteria by the end of drying to about 12% moisture content.
Effects of gas atmosphere, antimicrobial dip and temperature on the fate of Listeria innocua and Listeria monocytogenes on minimally processed lettuce
Authors: Francis Gillian A. , Beirne David O'
Published: November 2003

The growth and survival of inoculated strains of Listeria innocua and L. monocytogenes on minimally processed lettuce were studied. The effects of package atmospheres (lettuce sealed within packages after flushing with 100% N2 or without flushing with N2, lettuce sealed within perforated packages), antimicrobial dips (100 p.p.m. chlorine solution for 5 min, 1% citric acid solution for 5 min) and storage temperatures (3°C and 8°C) were investigated. Populations of L. innocua and L. monocytogenes on undipped lettuce stored at 3°C gradually decreased (by 1–1.5 log cycles) during a 14 day storage period. By contrast counts on lettuce stored at 8°C did not change significantly (P > 0.05). Flushing packages of lettuce with 100% N2 followed by storage at 8°C resulted in a significant increase (P < 0.05, by 2–3 log cycles) in L. innocua and L. monocytogenes counts during storage. L. innocua, strain NCTC 11288, behaviour was similar to that of L. monocytogenes (strains ATCC, 19114 and NCTC 11994) under these storage temperatures and atmospheres. Using L. innocua as a model for L. monocytogenes, it was found that dipping lettuce in a chlorine or citric acid solution followed by storage at 8°C resulted in a significant increase (P < 0.05, by 2 log cycles) in L. innocua populations compared with undipped samples. It is concluded that N2 flushing or use of antimicrobial dips combined with storage at 8°C, both enhanced the survival and growth of Listeria populations on shredded lettuce.
Fluorescence changes in amine model systems related to fish deterioration
Authors: Aubourg Santiago , Gallardo José M.
Published: November 2003

Earlier studies have investigated fluorescence at different excitation/emission maxima during common fish processing. A shift towards higher wavelength maxima was observed and measured as the ratio between absorption at two of the maxima tested. This fluorescence ratio (δF) value correlated with increased fish damage. In the present work, different kinds of amines were tested to compare the fluorescence produced with that measured during fish processing. Amines with different substitution degree, and primary amines with different steric hindrance and chain length were reacted with cod liver oil and glutaraldehyde at 30°C in model systems. All the amine classes produced changes in the fluorescent properties of the systems, higher δF values being associated with lower degree of substitution and steric hindrance of the −NH2 group, and also as a result of a longer chain length and higher concentration of the amine compound.
Morphological changes in tilapia muscle following freezing by airblast and liquid nitrogen methods
Authors: Chen Yau‐Ling , Pan Bonnie Sun
Published: November 2003

The cross‐section spacing between the muscle fibre bundles of fresh tilapia chunks was ≈3.06 μm. After freezing by airblast at −20 and −36°C, and by liquid nitrogen at −87 and −128°C at freezing rates of 0.25, 1.53, 9.74 and 19.4 cm h−1, respectively, the spacing increased to 3.21–7.69 μm, which was 5 to 151% greater than that in the fresh samples. The spacing further increased with storage time. Liquid nitrogen freezing resulted in smaller increases in spacing than airblast freezing. On freezing at constant temperatures of −20 to −128°C followed by storage at −20°C for 1 month, the extracellular spacings were 7.38–13.8 μm, and increased to 22.16–29.38 μm after 2 months. After storage at −20°C or −40°C for 6 months, the muscle fibre bundles showed fragmentation in both the airblast and the liquid nitrogen frozen tilapia chunks. The integrity of muscle structure was maintained better with liquid nitrogen freezing than with airblast freezing. All the differences resulting from freezing methods or freezing rates disappeared upon prolonged frozen storage at −20°C or −40°C. The correlations between the freezing temperature and extracellular spacing, and the activation energy (Ea) was calculated. The time required for freezing‐temperature‐induced differences in crystal growth, or in the extracellular spacing of muscle fibre bundles to disappear when Ea= 0 can be considered as the high‐ultrastructural quality shelf‐life, which is predicted to be 2.7 months at −20°C for tilapia frozen with liquid nitrogen.
Identity and overall acceptance of two types of sour rye bread
Authors: Heiniö Raija‐Liisa , Urala Nina , Vainionpää Jukka , Poutanen Kaisa , Tuorila Hely
Published: November 2003

Response surface methodology was employed to study the influence of four recipe variables (wheat: rye flour ratio, bread acidity, ash content of rye flour and sodium chloride content) on the identity and overall acceptance of two rye bread types (soft and crisp rye bread). The subjects (n= 79) rated attribute intensities, the extent to which the salient sensory properties and the overall sample corresponded to their expectations of rye bread, and the overall acceptance (pleasantness and purchase intentions). The acidity and ash content contributed the most to the extent to which a sample met subjects' expectations. The NaCl content was not critical. Consumer acceptance was affected by ash content, and by the interactions, NaCl content × acidity and wheat:rye ratio × ash content. The non‐significance of NaCl content should encourage the baking industry to put low‐salt rye products on the market.
Effective water diffusivity in deep‐fat fried restructured potato product
Authors: Pinthus Eli J. , Singh R. Paul , Rubnov Moshe , Saguy I. Sam
Published: November 2003

Water diffusivity was determined for a restructured potato product undergoing deep‐fat frying. Pre‐fried product gel‐strength, expressed by its deformability modulus, varied from 37 to 127 kPa and markedly affected the effective diffusion coefficients, ranging from 3.31 to 1.58 × 10−9 m2 s−1, respectively. Pre‐ and post‐fried effective water diffusivity decreased with higher deformability modulus. Frying time reduced the effective water diffusivity only when the initial deformability modulus was higher than 52 and 79 kPa for 1 and 5 min, respectively. Oil uptake criterion was found to increase with the effective water diffusivity for frying durations of 1 and 5 min.
Coconut milk: chemistry and technology
Authors: Seow Chee C. , Gwee Choon N.
Published: November 2003

Coconut milk, a generic term for the aqueous extract of the solid coconut endosperm, plays an important role in the cuisines of South East Asia as well as other parts of the world. This broad‐spectrum review collates widely scattered information on the extraction, chemical properties (with special emphasis on the protein components), keeping quality, processing and preservation (particularly by canning, spray‐drying and freezing) and new food uses of coconut milk.
Properties of a thermal‐processed beverage prepared from roasted partially defatted peanuts
Authors: Hinds Margaret J. , Beuchat Larry R. , Chinnan Manjeet S.
Published: November 2003

The effects of two thermal processing methods on physical and sensory properties of a beverage prepared from finely ground, partially defatted roasted peanuts (Arachis hypogaea) were determined. Samples were either bottle‐processed at 72 °C for 2 min or 111 °C for 8 min after homogenizing at 72 °C, or kettle‐pasteurized for 2 min at 72, 77 or 82 °C before homogenizing at 72, 77 or 82 °C, respectively. Harsher thermal processing parameters increased the suspension stability and viscosity of bottle‐processed beverage by 175 and 87%, respectively, but had no influence on kettle‐pasteurized beverage. Total solids (%) and colour were not adversely affected by thermal processing. Beverage which was kettle‐pasteurized and homogenized at 72 °C had low viscosity (6.1–8.4 cps), typical roasted peanut flavour and little or no chalky mouthfeel, irrespective of whether carrageenan (stabilizer) or mono‐diglyceride (emulsifier) were added to the formulation. Kettle‐pasteurizing before homogenizing (20.7 × 106 Pa) showed potential for producing beverages with physical and sensory attributes similar to commercial cow milk products.
Use of cysteine to remove mercury from shark muscle
Authors: Aizpur£a Isabel C. M. , Tenuta‐Filho Alfredo , Sakuma Alice M. , Zenebon Odair
Published: November 2003

The efficiency of cysteine to remove mercury from sliced and minced shark was evaluated. Treatment with 0.5% cysteine at pH 2.0–2.5 and subsequent washing with sodium chloride (5%) failed to remove the mercury from the sliced shark. The efficiency of 0.5% cysteine at pH 7.0 in removing mercury from minced shark was 40–45% (dry material), obtained by two of the three methods studied. This removal rate was considered relatively low for it failed to attend to the practical proposal of decontaminating species of fish highly contaminated by mercury. The need for fuller understanding of the mechanisms involved in the removal of mercury by cysteine was also considered.
Assessment of shelf‐life of maricultured gilthead sea bream (Sparus aurata) stored in ice
Authors: Kyrana Vasiliki R. , Lougovois Vladimiros P. , Valsamis Dimitrios S.
Published: November 2003

Gilthead sea bream (Sparus aurata) were stored in melting ice (0 °C) for a period of 24 days from the time of harvest with sensory assessments of the whole raw fish and of the cooked fish flesh conducted at regular intervals. The ungutted fish was given an EC freshness grade E for up to 3 days, grade A for a further 7 days, and grade B for 4 more days after which it was graded as C (unfit). The sensory score for flavour of the cooked fillets decreased linearly with period of storage: fresh characteristic flavours were present for 2–4 days, decreasing to a relatively bland flavour after 10–12 days. Off flavours were evident by 13–15 days storage and by 18–19 days the flesh was unpalatable. With the possible exception of hypoxanthine, none of the chemicals investigated was particularly useful as an indicator of change. Changes in pH, trimethylamine and total volatile bases during the first half of the edible storage life were insignificant. Deterioration of flesh lipids, assessed by free fatty acid content and thiobarbituric acid value, appeared to present no serious problem during shelf‐life. Proximate composition and sensory attributes, appropriate for routine inspection of gilthead sea bream were also determined.