bluuebunny/crossref_metadata_2025 huggingface dataset:
Storage Induced Changes of Phenolic Acids and the Development of Hard‐To‐Cook in Dry Beans (Phaseolus vulgaris var. Seafarer)
Authors: SRISUMA N. , HAMMERSCHMIDT R. , UEBERSAX M. A. , RUENGSAKULRACH S. , BENNINK M. R. , HOSFIELD G. L.
Published: August 2006

Navy beans were stored for 9 months under three conditions (5°C/ 40% RH, 20°C/73% RH, and 35°C/80% RH) to produce different degrees of hard‐to‐cook (HTC) defect. Changes in free hydroxycinnamic acids, hexane soluble and methanol soluble hydroxycinnamic acids, cell wall bound hydroxycinnamic acids, and lignin content were determined. Storage induced HTC beans contained higher levels of hydroxycinnamic acids (especially ferulic acid) than the control beans in all fractions prepared from seed coats and cotyledons except for the methanol soluble and cell wall bound phenolic acid fractions from cotyledons. No significant changes in lignin content were detected among the treatments. Large increases in free hydroxycinnamic acid content associated with increased hardening, suggest a relationship between these two factors.
Changes in Corn and Sorghum During Nixtamalization and Tortilla Baking
Authors: GOMEZ M. H. , McDONOUGH C. M. , ROONEY L. W. , WANISKA R. D.
Published: August 2006

Structural changes occurred in corn and sorghum during the alkaline‐cooking process as it progressed from the raw kernel to the tortilla. The alkali weakened the cell walls, facilitating the removal of the pericarp, solubilized cell walls in the peripheral endosperm, caused swelling and partial destruction of starch granules, and modified the physical appearance of the protein bodies. Masa (ground nixtamal) consisted of small pieces of germ, pericarp, aleurone and endosperm, and free starch granules, cell fragments, and dissolved or dispersed solids and lipids in water. During tortilla baking, an additional degradation of cell walls, further loss of starch crystallinity, and partial destruction of protein bodies occurred.
Sensory and Chemical Examination of Aromatic and Nonaromatic Rices
Authors: PAULE C. M. , POWERS J. J.
Published: August 2006

Two different panels were trained to evaluate the character of four aromatic and two nonaromatic rices. The judges used terms with which they were familiar to describe the odor of aromatic rice: pandan for the orientals and popcorn for the nonorientals. The rice volatiles were separated by a gas chromatograph equipped with a packed column and a sniffing port. The peaks possessing the aromatic principle were identified by GC‐MS and correlated with the desirable aroma terms. 2‐Acetyl‐l‐pyrroline showed highly significant positive correlations with the descriptive terms; hexanol showed negative correlations.
In Vitro Fermentabilities of Purified Fiber Supplements
Authors: McBURNEY MICHAEL I. , THOMPSON LILIAN U.
Published: August 2006

Six commonly used dietary fiber supplements (pectin, tragacanth gum, psyllium gum, guar gum, soy fiber and cellulose) were fermented in vitro with human fecal microbiota for 4, 8,12, and 24 hr. Short chain fatty acids (SCFA), hydrogen and methane productions, and neutral‐detergent fiber digestibility differed significantly with fiber source. The most rapid fermentation rate was with pectin followed by psyllium gum, tragacanth gum, guar gum, soy fiber, and finally cellulose. Such differences in fermentability should be considered when food products are formulated. Dietary fiber source and intake may also affect breath hydrogen measurements and estimates of available carbohydrate malabsorption.
Anthocyanins in Fruits of Vaccinium oxycoccus L. (Small Cranberry)
Authors: ANDERSEN ØYVIND M.
Published: August 2006

Peonidin‐3‐glucoside (41.9%) and cyanidin‐3‐glucoside (38.3%) were the main anthocyanins isolated from fruits of Vaccinium oxycoccus L. (Small cranberry). Smaller amounts of the 3‐monogalactosides and 3‐monoarabinosides of peonidin and cyanidin were found in addition to the 3‐monoglucosides of delphinidin, petunidin and malvidin. The total anthocyanin content in the fruit averaged 78 mg/100g fresh fruit. This anthocyanin pattern is different from that of the American cranberry (Vaccinium macrocarpon L.).
Effect of Tomato Paste on Rheological Properties and Particle Size Distribution of Model Oil‐in‐Water Emulsions
Authors: KOKINI JOZEF L. , CARRILLO ANA RISI
Published: August 2006

The role of tomato paste in stabilizing model o/w salad dressing formulations pre‐stabilized with xanthan and propylene glycol alginate was studied at levels of tomato paste ranging from 3 to 12% using creep measurements, steady shear measurements and particle size measurements. The addition of tomato paste shifted the particle size distribution to lower values; this distribution was a function of aging time. Creep and steady shear measurements showed an increase in rheological parameters and an increase in viscosity, respectively, suggesting that at higher or equal levels of 6% tomato paste the stability of the o/w emulsion was enhanced significantly.
Determination of Kinetic Parameters using Linearly Increasing Temperature
Authors: RHIM J. W. , NUNES R. V. , JONES V. A. , SWARTZEL K. R.
Published: August 2006

For a linearly increasing temperature, a differential kinetic model is presented for the determination of kinetic parameters, i.e. activation energy, frequency factor, and reaction order. The performance of this method is illustrated by using two well known chemical reactions: acid‐catalyzed sucrose hydrolysis and hydrolysis of N‐acetyl‐p‐aminophenol in aqueous solution. Both computer generated and experimentally determined data sets were used for sucrose hydrolysis and published data were employed in the N‐acetyl‐p‐aminophenol hydrolysis. The results obtained by this method agree well with isothermal kinetic data, for the first reaction, and nonisothermal data, for the second reaction. This method is faster, and more accurate than previously reported methods.
A Study of Factors Affecting Growth and Recovery of Listeria monocytogenes Scott A
Authors: PETRAN R. L. , ZOTTOLA E. A.
Published: August 2006

The growth parameters for Listeria monocytogenes Scott A at various temperatures, pH values, water activity values, and in different carbohydrates were assessed. Growth was seen from 4°C through 45°C and at pH values from 4.7 through 9.2. Generation times were calculated for each parameter at which growth was observed. Optimum growth was defined as shortest generation time. L. monocytogenes grew optimally over the temperature range 30–37°C. The optimum pH was 7.0. Growth was demonstrated in solutions of up to 39.4% sucrose (aw of 0.92). Carbohydrate fermentation was variable. Further studies involved examination of growth at optimal water activities (0.97) with suboptimal temperatures and pH values, and at 7.0, with suboptimal temperatures and water activities. Growth was seen when these parameters were combined.
Effect of Various Agents Upon the Attachment of Pseudomonas fragi to Stainless Steel
Authors: HERALD PAULA J. , ZOTTOLA EDMUND A.
Published: August 2006

Epifluorescent microscopy was used to assay for the effect of selected chemicals and enzymes upon physical attachment of Pseudomonas fragi to stainless steel. The assays were conducted after the pretreatment of cells with the agents, in the presence of agents, and in the removal of attached cells with test agents. Compared to the controls, sodium periodate, cetyltrimethylammonium bromide (Cetavlon), NaOH, and Concanavalin A inhibited the attachment process in the pretreatment and presence assays. Trypsin, sodium dodecyl sulfate (SDS), NaOH and sodium periodate were effective in removing attached cells, while Cetavlon and Triton X‐100 stabilized the attachment of cells to the stainless steel surface and prevented their removal. Neither EDTA nor mechanical removal of flagella had a significant effect upon attachment. These results suggested that attachment of P. fragi to stainless steel involved a polysaccharide and protein matrix surrounding the cells.
Effect of Bisulfite on Lobster Shell Phenoloxidase
Authors: FERRER OBDULIO J. , OTWELL W. STEVEN , MARSHALL M.R.
Published: August 2006

The role of bisulfite inhibition on the phenoloxidase (PO) catalyzed melanosis reaction in lobster was investigated. Bisulfite appears to inhibit melanosis by two mechanisms: (1) by reacting with intermediate quinones in the melanosis reaction, forming sulfoquinones, and (2) by irreversibly reacting with PO causing complete inactivation. The first mechanism is important because intermediate quinones (do‐pachrome) are the chroma for spectrophotometric analysis of PO activity.
Effects of Pre‐chilling, Freezing Rate, and Storage Time on Beef Patty Quality
Authors: HANENIAN R. , MITTAL G.S. , USBORNE W.R.
Published: August 2006

The effects of pre‐chilling (air at −10°C or CO2 snow), freezing method or rate (liquid N2 immersion, CO2 snow and air blast at − 25°C or − 14°C) and frozen storage at − 17°C for 6–9, 24–30, 56–63 or 88–98 days on ground beef patty quality were studied. The patty quality was determined by evaluating color, water‐holding capacity (WHC), pH, shrinkage, 2‐thiobarbituric acid and textural properties. The liquid N2 immersion freezing resulted in significantly higher cooking and total shrink losses, a paler appearance and lower WHC. A significant reduction was noted in patty quality during frozen storage as indicated by significant increases in storage loss, shear values, hardness, gumminess, chewiness, surface reflectance, and TBA. The CO2 snow pre‐chilling provided lower total losses and more intense surface redness.
Survival of Listeria monocytogenes on Processed Poultry
Authors: CARPENTER SANDRA L. , HARRISON MARK A.
Published: August 2006

The potential for Listeria monocytogenes to survive and proliferate on processed poultry was investigated. Chicken breasts were inoculated with L. monocytogenes, cooked to one of five different internal temperatures, then either vacuum‐packaged or wrapped in an oxygen permeable film and stored for up to four wk at 4oC and 10oC. Survivors were encountered at each cooking temperature employed. The magnitude of lethality was directly related to the cooking temperature. No significant increase in microbial populations occurred through 2 wk of storage. Bacterial populations in samples that were overwrapped increased significantly by week 4, except for the 160oF (71.1oC) treatment. For samples which were vacuum‐packaged, only the bacterial population in the 150oF (65.6oC) treatment significantly increased. Differences due to packaging were observed at 4oC storage but not at 10oC storage.
Yields, Color and Compositions of Washed, Kneaded and Heated Mechanically Deboned Poultry Meat
Authors: LIN S. W. , CHEN T. C.
Published: August 2006

Kamaboko‐like products, prepared with NaCl and phosphate buffer wash solutions, had higher yields compared to those prepared with Na‐acetate and polyphosphate solutions. Products prepared with polyphosphate wash solution were lightest in color. Higher fat in mechanically deboned poultry meat caused lower yields than lower fat. There were no interactions (P>0.05) between the temperatures and salt concentrations of the wash solutions on yields of products washed with various concentrations of NaCl. Products prepared with NaCl wash solutions at 2–4oC had higher yields than those prepared at 20–22oC. Generally, products prepared with 1.0% or 1.5% NaCl wash solutions had higher Hunter “L” values and lower Hunter “a” values when compared to those prepared with 0 or 0.5% NaCl washing solutions.
Distribution of the Lipid Classes and Eicosapentaenoic (20:5) and Docosahexaenoic (22:6) Acids in Different Sites in Blue Mackerel (Scomber australasicus) Fillets
Authors: BODY D.R. , VLIEG P.
Published: August 2006

The distribution of lipid in various sites of the edible fillets of the blue mackerel (Scomber australasicus) was determined. Specific details of the lipid composition of the dark and white muscles were provided by column and thin layer chromatography. Dark muscle contained 20% lipid whereas white muscle had only 4% lipid. However, white muscle lipid was relatively much higher in phospholipids; 19% vs 10% in dark muscle lipid. The major phospholipids were phosphatidylcholine, phosphatidyl ethanolamine, and sphingomyelin. These were distributed in similar proportions in both muscles, although the white muscle phospholipids included more polyunsaturated [cicosapentaenoic (EPA) and docosahexaenoic (DHA)] acids than those of the dark muscle.
A Novel Approach to Quantify the Amount of Formaldehyde Added to Milk in Grana Padano Cheese Production
Authors: RESTANI P. , CORSINI E. , GALLI C. L.
Published: August 2006

Little information is available on the reaction products of formaldehyde (FA) with milk components. An isoelectric focusing (IEF) method was developed which detected a unique protein band with pi = 6.7 in defatted Grana Padano cheese samples prepared with FA. The quantity of FA (ppm) added to milk may be extrapolated by calculating the amount of protein associated with this band. The IEF method was rapid, simple, highly specifiC., sensitive, reproducible, inexpensive and easy to utilized in routine controls.
Chromatographic Analyses of Xanthophylls in Egg Yolks from Laying Hens Fed Turf Bermudagrass(Cynodon dactylon) Meal
Authors: BAILEY C. A. , CHEN B. H.
Published: August 2006

The characterization of xanthophylls in egg yolks from laying hens fed turf bermudagrass (Cynodon dactylon) meal was studied. Laying hens were fed 2 wk on a milo‐soybean meal diet to deplete the birds' xanthophyll stores from developing ova prior to introduction of 9% turf bermudagrass. After an additional 4 wk the various carotcnoids present in egg yolks were determined by open‐column, thin‐layer, and high‐performance liquid chromatography. Chromatographic analyses suggest that the yolk color was due mainly to the presence of free lutein and zeaxanthin at a ratio of 4:1. Neoxanthin and violaxanthin were present in minor amounts. The presence of p‐carotene was not detected.
Preparation and Functional Properties of Enzymatically Deamidated Soy Proteins
Authors: HAMADA J.S. , MARSHALL W.E.
Published: August 2006

Heat‐denatured soy protein was hydrolyzed by Alcalase to 2.0% or 4.0% degree of hydrolysis (DH), heated again at 100°C and deamidated with B. circulans peptidoglutaminase. The extent of deamidation was 6.0% and 8.2% for 2.0 DH hydrolysates and 12.8% and 16.0% for 4.0 DH hydrolysates heated for 15 and 30 min, respectively. Deamidation increased protein solubility and substantially enhanced emulsifying activity under mildly acidic (pH 4–6) as well as alkaline conditions. Deamidation improved emulsion stability and foaming power of heat‐denatured hydrolysed soy proteins. Enzymatically deamidated soy protein hydrolysates had improved functional properties compared to nondeamidated hydrolysates and the native soy protein.
Soybean Protease Inhibitors in Foods
Authors: DIPIETRO C.M. , LIENER I.E.
Published: August 2006

The major types of soybean protease inhibitors are the Kunitz inhibitor (KSTI) and the Bowman‐Birk inhibitor (BBI). Enzymatic analysis and rocket Immunoelectrophoresis were used to specifically quantitate the amounts of KSTI and BBI in various soy foods. Many soy products such as soy flours, soy concentrates and soy isolates contained significant amounts of KSTI and BBI. Some soy foods contained small but still detectable levels of KSTI and BBI.
Direct Use of Apple Pomace in Bakery Products
Authors: WANG H. J. , THOMAS R. L
Published: August 2006

DRUM‐DRIED APPLE POMACE (DDAP), an edible by‐product from single pass metallic membrane ultrafiltration of apple puree, was examined for composition and utilization as a source of sugar and dietary fiber in bakery products. Total dietary fiber (TDF) of freezc‐dricd apple pomace (FDAP) and DDAP was 35.29% and 33.24%, respectively. Total sugar of the apple pomace concentrate (APC), FDAP, and DDAP was 54.34, 46.26, and 36.71%, respectively. Sensory evaluation demonstrated that the experimental muffins with 50% (w/w) of the plain wheat bran substituted by powdered apple pomace were significantly (p < 0.01) more desirable than the control bran muffins. In addition, experimental moon cookies with flaked apple pomace substituted for 40% (w/w) of the all‐purpose flour in the crust and 40% (w/w) of the quick‐cooking oats in the filling were significantly (p < 0.01) more desirable than the control moon cookies.
Butyric Acid Spoilage of Fermented Cucumbers
Authors: FLEMING H.P. , DAESCHEL M.A. , McFEETERS R.F. , PIERSON M.D.
Published: August 2006

Small cucumbers brined to equalize at 2.3% NaCl in an anaerobic tank underwent a normal primary lactic acid fermentation that resulted in 1.09% titratable acidity (as lactic) and pH 3.7. Nine months later the product was observed to have spoiled, as evidenced by an unpleasant odor. Products formed during spoilage in order of concentration were acetic acid > butyric acid > n‐propanol > propionic acid. No lactic acid remained. No botulinal toxin was detected. Clostridium tertium was identified as contributing to the spoilage, but did not produce propionic acid or n‐propanol under test conditions. Evidence indicated that unidentified bacteria, possibly propionibacteria sp., degraded lactic acid causing a rise in pH which allowed C. tertium to grow.
Purification and Characterization of Peroxidase Isoenzymes from Green Peas (Pisum sativum)
Authors: HALPIN B. , PRESSEY R. , JEN J. , MONDY N.
Published: August 2006

Peroxidase isoenzymes were purified from green peas with ion‐exchange chromatography on DEAE‐ and S‐Sepharose. Three isoenzymes were identified, one neutral (N) and two cationic (C1, C2). N was extremely heat labile, with 50% original activity lost after heating 1.5 min at 25°C. N had Km values (pH 5.0) of 10.2 mM and 2.6 mM for guaiacol and H2O2, respectively. C1 and C2 retained activity on heating at 30–70°C. C1 was able to reactivate after thermal inactivation. Km values for guaiacol/H2O2 were 10.8 mM/7.2 mM (pH 5.0) and 10.8 mM/4.3 mM (pH 6.0) for C1 and C2, respectively. The three isoenzymes exhibited different peroxidase activities with different H‐donors, different sensitivities to cyanide and different abilities to catalyze oxidation of indoleacetic acid.
Postharvest Physiology and Quality Maintenance of Sliced Pear and Strawberry Fruits
Authors: ROSEN JOAN C. , KADER ADEL A.
Published: August 2006

Sliced strawberries (cvs.‘Pajaro’ and 'G‐3′) and partially ripe pears (cv.‘Bartlett’) were dipped in various solutions (citric acid, ascorbic acid, and/or calcium chloride) and stored in air or in controlled atmospheres (CA) for 7 days at 2.5°C followed by one day at 20°C. Fruit slices respired at a higher rate than whole fruits at both temperatures. CA storage suppressed respiration and ethylene production rates of sliced fruits. Firmness of strawberry and pear slices was maintained by storage in air + 12% CO2 and in a 0.5% O2 atmosphere, respectively, or by dipping in 1% calcium chloride. These treatments also resulted in lighter colored pear slices than the air control treatment.
Nonenzymic Browning in Kiwifruit Juice Concentrate Systems during Storage
Authors: WONG M. , STANTON D.W.
Published: August 2006

The contributions of different nonenzymic browning reactions to color changes in stored kiwifruit juice concentrate were investigated using five synthetic model concentrates. The model systems were stored at 20oC for 10 weeks and analyzed for browning, haze, ascorbic and dehydroascorbic acids, titratable acidity, formol value. In addition the profiles of sugars, nonvolatile acids, and amino acids were determined. Two different classes of nonenzymic browning mechanisms were found to be of significance: the Maillard browning reactions and ascorbic acid browning reactions. Reactions involving ascorbic acid were found to contribute more to overall browning than Maillard browning.
Heat Resistance of Eurotium herbariorum, a Xerophilic Mold
Authors: SPLITTSTOESSER D.F. , LAMMERS J.M. , DOWNING D.L. , CHUREY J.J.
Published: August 2006

Eurotium haerbariorum, isolated from a spoilage outbreak involving grape preserves, was a true osmophile in that optimal growth was obtained in media containing 40‐60% sucrose. Survival curves showed logarithmic death of heated spores followed by a tailing. In 5° Brix grape juice D‐values at 70°C and z‐values were 2.5 min and 9.1°C compared to 5.2 min and 7.1°C in 65°C Brix juice. Low concentrations of sorbic acid and fumaric acid in the heating menstruum had little effect on heat resistance.
Growth Conditions Affecting Proteolytic Enzyme and Extracellular Vesicle Production by Pseudomonas fragi ATCC 4973
Authors: MYHARA ROBERT M. , SKURA BRENT J.
Published: August 2006

Pseudomonas fragi ATCC 4973 was grown in liquid culture (trypticase soy broth) and on a solid surface (tryticase soy broth + 1.5% agar). Pseudomonas fragi grown in liquid culture started extracellular proteolytic enzyme production at 24 hr, during the late exponential early stationary growth phase. Pseudomonas fragi, grown on solid surfaces, initiated proteinase production at 4 hr, 20 hr earlier than in liquid medium. Proteinase production was greatest during periods when the cells were not actively growing. Electron micrographs of P. fragi grown on solid surfaces revealed extracellular vesicles ca. 20 nm in diameter “blebbing” off the surface of the cells. The greatest number of vesicles coincided with maximum proteinase production. These vesicles were absent from the surface of P. fragi cells grown in liquid culture.
Correlation of Proton T1 with Polymer and Solute Waters in Starch‐Sucrose Mixtures
Authors: CHINACHOTI PAVINEE , STEINBERG M. P.
Published: August 2006

Proton pulsed NMR methodology was applied to correlate the observed spin‐lattice (T1) and spin‐spin (T2) relaxation times with the amount of water associated to sucrose (SOL) and that to starch (POL) in a sucrose‐starch model system containing both. Sucrose, starch and four mixtures were equilibrated to four water activities (aw, 0.86‐0.97). Calculations for T2 were invalid due to an undeterminable amount of molecular diffusion caused by field inhomogeneity in the magnet. Model equations were developed for calculating SOL and POL from T1 and aw; These values showed high correlations (R2>0.97) with SOL and POL as determined from sorption data for sucrose and starch. This validated the use of this instrument with the mathematical models developed.
Effect of Phytate on Solubility, Activity and Conformation of Trypsin and Chymotrypsin
Authors: DESHPANDE S.S. , DAMODARAN SRINIVASAN
Published: August 2006

Phytate:proteinase interactions and their effects on the solubility, activity, and conformation of trypsin and chymotrypsin were investigated in model systems. At pH 3.0, phytate at 0.167‐0.250 (w/w) ratios formed insoluble complexes with both the enzymes, while at pH 7.8, Ca++ was required for the complex formation. At pH 7.8, phytate increased trypsin and chymotrypsin activity by 5‐7%. The mean chymotrypsin activity was increased by about 18% when interactions were carried out at pH 3.0, whereas under similar conditions, trypsin activity was strongly inhibited. Circular dichroism spectroscopic studies revealed conformational changes in the enzyme secondary structure that seemed to have influenced their activity. The role of phytate in protein metabolism and the possible ramifications of present findings in human nutrition were addressed.
An Experimental Design for Determination of D‐values Describing Inactivation Kinetics of Bacterial Spores; Design Parameters Selected Using Computer Simulation
Authors: HACHIGIAN JACK
Published: August 2006

An improved experimental design is proposed for studies of bacterial extinction. The new design may be used for either inoculated pack or model system studies. The design uses variable spore loads, and judiciously spaced time points (or doses) with a variable number of replicates over a selected range. A computer simulation of the process simplifies parameter selection in an economic way. The improved design results in more useable data points over an increased range leading to more accurate estimates of the D‐value with the same level of experimental effort used in current experiments.
Effects of Lysozyme, Clupeine, and Sucrose on the Foaming Properties of Whey Protein Isolate and β‐Lactoglobulin
Authors: PHILLIPS L.G. , YANG S.T. , SCHULMAN W. , KINSELLA J.E.
Published: August 2006

Lysozyme and clupeine interacted with β‐lactoglobulin to form aggregates. Sucrose reduced the aggregation. The addition of lysozyme (0.5%) to β‐lactoglobulin (2.5%) reduced the time required to reach an overrun maximum and increased foam stability and heat stability by 124% and 377%, respectively. Lysozyme (0.5%) also improved overrun (98%), foam stability (114%) and heat stability of the foams (12%) made with whey protein isolate (WPI, 5%). Lysozyme and sucrose further improved the foaming properties of β‐lactoglobulin and WPI. The addition of clupeine and sucrose gave similar results. The foaming properties of β‐lactoglobulin and WPI with the inclusion of sucrose and lysozyme were superior to those of egg white.
Effect of Pretreatment on the Cooking Time of the African Yam Bean (Sphenostylis sternocarpa)
Authors: NJOKU H. O. , ELI I. , OFUYA C. O.
Published: August 2006

The effect of soaking in tap water, 1% potash, and 4% sodium chloride for different periods on the cooking time of African Yam Bean was studied. The results showed that 12 hr soaking was adequate for the beans to reach maximum hydration, and that pretreatment of the beans before cooking appreciably influenced the overall cooking time. Cooking after pretreatment for 12 hr in 1% potash or in 4% sodium chloride reduced the normal cooking time by 50%.
Characterization of Water Soluble Egg Yolk Proteins with Isoelectric Focusing
Authors: TERNES WALDEMAR
Published: August 2006

Separation and characterization of some water‐soluble egg yolk proteins such as livetins and phosvitins were carried out by isoelectric focusing (IEF). The isoelectric points (IP) of phosvitins were in the pH‐range of around 4, those of the livetins were in the range of 4.3 − 7.6. There are occurring differences between the bands of α, β‐ and γ‐livetins. While the first mentioned had an amount of bands in the pH range 4.3‐4.7, the γ‐livetins indicated only a few. Above that, a large number of bands can be noted in the range 5.3 to 5.5 referring to the α, β‐livetins whereas none can be found when regarding the γ‐livetins.
Effect of Fermentation by Pure Cultures of Yeasts and Lactobacilli on Phytic Acid and Polyphenol Content of Pearl Millet
Authors: KHETARPAUL NEELAM , CHAUHAN B.M.
Published: August 2006

Single and mixed pure culture fermentations of pearl millet flour with yeasts and lactobacilli, namely, Saccharomyces diastaticus, Saccharomyces cerevisiae, Lactobacillus brevis and Lactobacillus fermentum, at 30oC for 72 hr brought about a significant reduction in phytic acid and polyphenols which were present in considerable amounts in pearl millet flour. Reduction in phytic acid was more pronounced than that in the polyphenols.
Barrier Properties and Surface Characteristics of Edible, Bilayer Films
Authors: GREENER I.K. , FENNEMA O.
Published: August 2006

Various formulations and methods of fabricating a film consisting of edible hydrocolloids and lipids were investigated. Two formulations consisting of a methylcellulose base layer and a beeswax layer, deposited either from a molten state (Wax‐M film) or from an ethanolic solution (Wax‐S film), were examined for water vapor permeability (WVP), oxygen permeability and other physical properties. WVP values (g‐mil‐m−2‐day−1‐mm Hg−1) for the Wax‐M and Wax‐S films were 0.5 ± 0.05 and 1.6 ± 0.4, respectively. WVP of the two films did not change significantly after storage for 1 wk at ‐40°C. Oxygen permeability values (g‐cm‐cm−2‐sec−1‐mm Hg−1× 10−12) for the Wax‐M and Wax‐S films were 0.021 ± 0.002 and 0.007 ± 0.002, respectively. The Wax‐M film had a more uniform surface topography than the Wax‐S film.
Evaluation of Edible, Bilayer Films for Use as Moisture Barriers for Food
Authors: GREENER I.K. , FENNEMA O.
Published: August 2006

Two edible, bilayer films, consisting of methylcellulose (MC) and polyethylene glycol 400 in the hydrocolloid layer, and beeswax, either applied molten (Wax‐M film) or from an ethanol solution (Wax‐S film), in the lipid layer, were evaluated as barriers to water vapor (WV) after abusive tests. The Wax‐M film maintained its WV barrier properties better than the Wax‐S film after mechanical abuse. The Wax‐M film was also evaluated as a moisture barrier when formed‐in‐place on the surface of brownies. When brownies were stored at 100% relative humidity and 25°C, the Wax‐M film significantly (P < 0.05) decreased moisture absorption as compared to that of control samples.
Heating Rates in Flexible Packages Containing Entrapped Air During Overpressure Processing
Authors: WEINTRAUB SARA E. , RAMASWAMY HOSAHALLI S. , TUNG MARVIN A.
Published: August 2006

Experiments were performed in two steam/air retorts and one water immersion retort to test the influence of included air on heating rate index (fh) values at the center of thin plastic bricks packaged in retort pouches and processed under various temperature and overpressure conditions. In general, high air overpressures (>80 kPa) allowed up to 30 mL air to be included with no detrimental effect on heating rates; however, even small amounts of entrapped air (<5 mL) degraded heat transfer when processed at low air overpressures (<40 kPa). Processing medium and retort type were important factors in the sensitivity of heating rate to increases of air volumes beyond a threshold value.
Studies of Desmin and α‐Actinin Degradation in Bovine Semitendinosus Muscle
Authors: HWAN SUH‐FON , BANDMAN EVERETT
Published: August 2006

The degradation of desmin and α‐actinin was studied in post‐mortem bovine semitendinosus muscle. Using a desmin‐specific monoclonal antibody, SDS‐PAGE, and immunoblotting we show that desmin is easily degraded at 4°C during the aging process. Within 96 hr, fragments of degraded desmin are detected with our antibody probe. Further storage at 4°C results in an increase of proteolytic fragments and concomitant loss of intact desmin. By 3 wk post‐mortem, little un‐degraded desmin remains in the muscle. In contrast, α‐actinin was degraded slowly at 4°C. Proteolytic fragments of α‐actinin were not detectable with anti‐α‐actinin polyclonal antisera until the second week of incubation at 4°C. However, the degradation of α‐actinin was accelerated when meat was incubated at 25°C or at 37°C.
Effects of Phosphate in Combination with Nitrite or Maillard Reaction Products upon Warmed‐Over Flavor in Precooked, Restructured Beef Chuck Roasts
Authors: MANN T. F. , REAGAN J. O. , LILLARD D. A. , CAMPION D. R. , LYON C. E. , MILLER M. F.
Published: August 2006

The effectiveness of a phosphate compound alone in combination with other antioxidants in preventing warmed‐over flavor (WOF) in precooked recombined beef roasts was investigated. Treatments without phosphate had significantly different proximate composition due to lower yields and higher cooking losses and received lower tenderness and juiciness scores from the sensory panel. WOF scores and thiobarbituric acid (TBA) values were lower (P < 0.05) for the phosphate treatments. A correlation coefficient of 0.96 was obtained between panel scores and TBA numbers. The panel threshold for WOF was 1.6 TBA value. Results indicate phosphate alone was effective in preventing WOF in vacuum packaged precooked roast beef.
Effect of the Pretreatment of Corn Germ Protein on the Quality Characteristics of Frankfurters
Authors: ZAYAS J.F. , LIN C.S.
Published: August 2006

The effects of methods of corn germ protein (CGP) pretreatment on the quality characteristics and storage stability of frankfurters were studied. CGP was incorporated in formulations of frankfurters as a powder, a stabilizer in a CGP‐fat‐water emulsion, and a stabilizer in preemulsified fatty tissue (PEFT). Incorporation of CGP and the method of CGP pretreatment did not affect meaty aroma, flavor and amino acid composition of frankfurters. Water‐holding capacity and yield of experimental products increased. The PEFT products had higher shear force values than control. Chemical tests indicated that amino nitrogen and total volatile nitrogen increased with time of storage at the same rate as for the control.
Color and Bind Strength of Restructured Pork Chops: Effect of Calcium Carbonate and Sodium Alginate Concentration
Authors: TROUT GRAHAM R.
Published: August 2006

The effects of calcium carbonate concentration (0.00‐0.26%) and sodium alginate concentration (0.0‐1.4%) on the amount of discoloration and the raw‐ and cooked bind‐strength of restructured pork chops were investigated. Alginate slightly increased and calcium carbonate decreased the amount of discoloration in the restructured chops. The beneficial effect calcium carbonate had on discoloration did not appear to be due to increased pH. Restructured chops prepared with alginate were more discolored (P<0.05) than restructured chops prepared with salt and phosphate. The optimum concentration of calcium carbonate and alginate required for minimum discoloration and maximum raw‐and cooked bind‐strength was 0.13% and 0.7%, respectively.
Mutagenic Flavonol Aglycones in Infusions and in Fresh and Pickled Vegetables
Authors: FIESCHI M. , CODIGNOLA A. , MOSCA A.M. LUPPI
Published: August 2006

Free flavonol aglycones, potentially mutagenic, were determined in vegetable infusions, in fresh and pickled vegetables and in vegetables exposed to mold growth. None of the infusions tested contained any considerable amount of free mutagenic aglycones, but some vegetables, such as red onions and cucumbers, had appreciable amounts of free flavonol aglycones, especially in the external layers. The treatment used in the production of pickled vegetables did not change the quality and quantity of the flavonols but the presence of molds altered the quantity of flavonol aglycones and glycosides.
Limonoid Glucosides in Commercial Citrus Juices
Authors: FONG CHI H. , HASEGAWA SHIN , HERMAN ZAREB , OU PETER
Published: August 2006

Commercial citrus juices were found to contain very high concentrations of limonoid glucosides. TLC analyses showed the presence of these compounds averaging 320, 190 and 82 ppm in orange, grapefruit and lemon juices, respectively. The major glucoside in citrus juices was limonin 17‐O‐β‐D‐glucopyianoside, which constituted over 50% of the total limonoid glucosides in the juices.
Biochemical Characterization of Collagen in Myocommata and Endomysium Fractions of Carp and Spotted Mackerel Muscle
Authors: SATO KENJI , YOSHINAKA REIJI , SATO MAMORU , TOMITA JUNICHI
Published: August 2006

Myocommata and endomysium fractions were prepared from the different parts of body muscle of carp and spotted mackerel. Both type I and V collagens were detected in the myocommata and endomysium fractions of both fish. The relative concentration of type V collagen to type I collagen was higher in the endomysium fraction than in the myocommata fraction. Both type I and V collagens were less soluble in the endomysium fraction than in the myocommata fraction. These results indicated that the biochemical property of the collagen in the pericellular connective tissue was different from that of the collagen in the interstitial connective tissue of fish.
An Improved Colorimetric Assay for Bacterial Lipase in Nonfat Dry Milk
Authors: VERSAW W. K. , CUPPETT S. L. , WINTERS D. D. , WILLIAMS L. E.
Published: August 2006

A modification of McKellar and Cholette's (1986) colorimetric method for determining lipase activity in reconstituted non‐fat dry milk was developed. The method uses the color reaction between Fast Blue BB and the β‐naphthol (BN) enzymatically cleaved from β‐naphthyl cap‐rylate (BNC) as a measure of lipase activity. In the modified method, a solvent system is used to clarify the sample rather than extracting the colored product. This modification allows measurement of total sample lipase by excluding centrifugation. In addition, the modified method has greater sensitivity with equal ease of use.
Statistical Patterns of Lipase Activities on the Release of Short‐Chain Fatty Acids in Cheddar Cheese Slurries
Authors: KWAK H.S. , JEON I.J. , PERNG S.K.
Published: August 2006

Twenty‐five commercial food grade and analytical grade lipases were used to study the patterns of release of short‐chain fatty acids (FFA) from milk fat in cheese slurries. Principal Component Analysis showed that there were four distinctive groups indicated by the FFA ratios and five groups indicated by the FFA concentrations. Average Linkage Cluster Analysis also showed similar results although the patterns of FFA released were a matter of distances defined statistically between groups of lipases. All the lipases tested had distinctive specificities in hydrolyzing short‐chain FFA from milk fat, and their specificities on the FFA release were reflected on the groupings.
Lipase Mediated Production of Flavor and Fragrance Esters from Fusel Oil
Authors: WELSH FRANK W. , WILLIAMS ROSS E.
Published: August 2006

Mixtures of C3, C4 and C5 chain length aliphatic alcohols found in fusel oil were converted to their acetic acid and butyric acid esters using a lipase (from Candida cylindracea) mediated process in a water immiscible fluid (hexane). Incubation temperature was 30°C with shaking (150 rpm). Maximum production of the mixed butyric acid ester product (0.62 mol/L; yield = 65.8%) and acetic acid ester product (0.052 mol/L; yield = 46.4%) were obtained in 48 hr. Enzyme could be reused three times before loss of activity for acetic acid ester synthesis but enzyme activity decreased after one use for butyric acid ester synthesis.
Modeling Flow in Cylindrical Extruder Dies
Authors: KUMAR ASHWINI , BHATTACHARYA M. , PADMANABHAN MAHESH
Published: August 2006

Volumetric flowrate was studied in the die of a single screw extruder. Variables included the ratio of die length to die diameter, barrel to die diameter, barrel and die temperature, screw speed and product moisture. Die conductance was determined graphically and analytically. Results indicated that for a constant pressure drop across the die, increasing temperature, die diameter or moisture increased flowrate. Dimensional analysis was used to study the effect of each parameter on the flow through the extruder die. An expression for temperature rise due to viscous dissipation for isothermal flow in the die was developed and nomographs are presented.
Effect of pH on the Kinetics of Soybean Lipoxygenase‐1
Authors: ASBI B. ALI , WEI L. S. , STEINBERG M. P.
Published: August 2006

The influence of pH on the kinetics of soybean lipoxygenase‐1 was examined. Lipoxygenase‐1 was stable when preincubated in the pH range from 3.2 to 9.2 but was irreversibly denatured at pH 3.0 and below. Double reciprocal plots for undenatured enzyme in the pH range 5.6 to 9.2 showed that the enzyme obeyed Michaelis‐Menten kinetics in this pH range. The Dixon plot (log Vmax/Km vs pH) indicated an active site of the free enzyme to be a histidine residue with a pK of about 7.3.
On the Temperature Dependence of Isosteric Heats of Water Sorption in Dehydrated Foods
Authors: IGLESIAS HÉCTOR A. , CHIRIFE JORGE , FONTAN CONSTANTINO FERRO
Published: August 2006

The usual procedures for calculating isosteric heats of sorption by the application of the Clausius‐Clapeyron equation (e.g. sorption isosteres or the intregated form) to isotherms at different temperatures, was examined. For almost all foods studied the magnitude of the heat curves seemed to be dependent on the temperature interval used for its calculation. However for some foods the relative differences in the isosteric heat curves were much more marked than in others. The observed behavior may be tentatively attributed to changes occurring in foods subjected to increased temperatures in the “Semi‐dry” or “dry” state. These changes may be identified with among others cross‐linking and denaturation of proteins, nonenzymatic browning reactions and the like.
Rheological Properties of Heat‐Induced Ovalbumin Gels Prepared by Two‐step and One‐step Heating Methods
Authors: KITABATAKE NAOFUMI , TANI YOSHINORI , DOI ETSUSHIRO
Published: August 2006

Ovalbumin gave a transparent solution, transparent gel, or opaque gel on heating at low ionic strength, but a turbid gel, or turbid suspension at high ionic strength (one‐step heating). The ovalbumin solution, once heated at low ionic strength, gave a transparent gel with a second heating at high ionic strength (two‐step heating). Textural parameters of hardness and adhesiveness, viscoelastic parameters from creep curves, breaking energy and water‐holding capacity of these gels were measured. Transparent gels by the one‐ or two‐step heating were firm and elastic and had high water‐holding capacity. Turbid gels by one‐step heating were soft and less elastic and had low water‐holding capacity. The relationship between gel properties and structure was discussed.
Effect of Chemical Additives on Toughening of Fillets of Frozen Alaska Pollack (Theragra chalcogramma)
Authors: KRUEGER DEBORAH J. , FENNEMA OWEN R.
Published: August 2006

Fillets of Alaska pollack (Theraga chalcogramma), a gadoid, were treated with solutions of citrate, sodium pyruvate, or H2O2, frozen and stored for 9 wk at ‐10°C. Protein extractability, texture, cooked moisture content, and activity of trimethylamine oxide demethylase were monitored during storage. None of the treatments slowed normal decline in protein extractability during frozen storage, however, sodium citrate and H2O2 significantly (P < 0.1) inhibited development of dimethylamine (DMA). This inhibition of DMA development did not, however appear to be associated with a decrease in the rate of toughening evidenced in H2O2‐treated fillets. Sodium citrate and sodium pyruvate significantly slowed rate of toughening during storage, and this effect may be related to their positive effect on water‐holding capacity.
Changes in Polyamines and Amino Acids in Scallop Adductor Muscle during Storage
Authors: YAMANAKA HIDEAKI
Published: August 2006

Changes in polyamines and amino acids were followed in scallop adductor muscle during storage at 5°C and 15°C. Agmatine, putrescine and cadaverine increased markedly as decomposition progressed. Arginine decreased noticeably during storage and was partly converted into ornithine and agmatine. Putrescine and ornithine were detected at levels of 0.5 to 0.7 mg/100g and 3.2 to 4.6 mg/100g, respectively, in the initial stage of decomposition and exceeded 2.2 and 15.0 mg/ 100g, respectively, at the advanced stage of decomposition regardless of the storage temperature. Putrescine and ornithine appeared to be useful as potential indicators for freshness of scallop adductor muscle.
Changes in Protein Solubility and Gelation Properties of Chicken Myofibrils during Storage
Authors: XIONG Y. L. , BREKKE C. J.
Published: August 2006

The effect of storage on protein solubility and heat‐induced gelation properties of chicken hen breast and leg myofibrils was investigated. Myofibrils suspended in 0.6M NaCl, pH 6.0, showed increasing protein solubility, viscosity, gel strength and water holding capacity with storage at 4°C. However, the effect of storage was most dramatic only during the initial 10 hr for all of the parameters studied. The relative distribution of the proteins comprising the salt soluble protein (SSP) extract changed during storage. Although storage had little effect on breast SSP, it was detrimental to leg SSP gelation. Breast myofibril suspensions, for all storage times, contained a greater amount of SSP and had better gelation properties than leg myofibril suspensions.
Cell Wall Characteristics of Gamma‐Radiated Refrigerated Cucumber Pickles
Authors: HOWARD L. R. , BUESCHER R. W.
Published: August 2006

The effect of gamma radiation (0, 0.5, and 1.0 kGy) on firmness and changes in cell wall polysaccharides of mesocarp tissue from refrigerated cucumber pickles was examined. Softening of mesocarp tissue of pickles exposed to 1.0 kGy was a response associated with altered solubility characteristics of pectic substances. Ionizing radiation reduced nonsoluble and alkali soluble pectic substances, while levels of water and chelator soluble pectic substances were increased. Radiation reduced the degree of esterification of pectic substances and increased the amount of bound calcium. Except for a small reduction in galactose caused by 1.0 kGy, levels of other neutral sugars in the cell wall were not significantly affected by any of the treatments.
Protein Denaturation and Starch Gelatinization in Hard‐To‐Cook Beans
Authors: GARCIA‐VELA L. A. , STANLEY D. W.
Published: August 2006

A study was undertaken to assess protein denaturation and starch gelatinization in ground samples of common black beans exhibiting the hard‐to‐cook (HTC) defect. Using differential scanning calorimetry, no significant differences in either gelatinization or denaturation temperatures were found between hard and soft beans but tropical storage conditions produced significant increases in gelatinization enthalpy and decreases in denaturation enthalpy. Endotherms of cooked samples showed as little as 34% of the protein had denatured in HTC beans as compared to over 85% in soft beans. Micrographs indicated the ground raw material was composed of clumps of cotyledon cells; cooking soft beans produced cell separation but this did not occur in HTC samples. These data supported the idea that bean hardening was accompanied by limited water availability inside cotyledon cells that could reduce cell swelling, starch gelatinization and protein denaturation, leading to textural toughness.
Effect of Irradiation on Antibotulinal Efficacy of Nitrite
Authors: SZCZAWINSKI J. , SZCZAWINSKA M. , SZULC M.
Published: August 2006

Ground pork meat was cured with the addition of 0, 50, 100, 156, and 200 mg/kg NaNO2, pasteurized and irradiated with 0, 3, 6, 9, 10, 20, 30, 40, and 50 kGy. After irradiation the samples were inoculated with a mixture of Clostridium botulinum type A, B and E spores, incubated at 30°C for 28 days and tested for the presence of botulinal toxin. Doses up to 9 kGy caused a decrease of NaNO2 content with a corresponding decrease in antibotulinal activity. High irradiation doses resulted in a dose‐dependent decrease in nitrite content with complete loss of antibotulinal activity.
An Analysis of TDT and Arrhenius Methods for Handling Process and Kinetic Data
Authors: RAMASWAMY H. S. , VAN DE VOORT F. R. , GHAZALA S.
Published: August 2006

Thermal process calculations generally involve first order reaction kinetics which have been commonly described by the thermal death time (TDT) method in the field of food science but would normally be evaluated by the more conventional Arrhenius approach in most other fields. The relationship between these two irreconcilable approaches is examined conceptually and mathematically in terms of temperature dependence and their use for process time predictions. The errors associated with interconversion of Ea and z were shown to be functions of both selected reference temperature and the temperature range used. Good conversions of literature data with minimum error were obtained by substituting the limits of the experimental range over which kinetic data were obtained for Tmin and Tmax in the relationship: Ea= 2.303 TminTmax/z. Although there is no perfect solution to these two conceptually different approaches to handling kinetic data and no proof as to which one is better, the approach of using the experimental temperature range limits produces good results.