bluuebunny/crossref_metadata_2025 huggingface dataset:
Effect of refining processes on the total and individual tocopherol content in sunflower oil
Authors: Alpaslan M. , Tepe S. , Simsek O.
Published: August 2010

Total and individual tocopherol contents of sunflower oil, processed either by chemical refining (CR), physical refining (PR) or soft column deodorization (SCD) methods were investigated. Total tocopherol content gradually decreased until the end of the refining process (the deodorization stage). Among the refining methods used CR and PR caused higher losses in the tocopherol content when compared with the SCD method. The content of α‐, β‐, γ‐ and δ‐tocopherols also decreased as a result of the refining process. These significant losses in β‐ and γ‐tocopherol contents were determined after the deodorization stage.
Comparative quantitative analysis of the effect of cultivar, wine growing region and vinification method on the protein profiles of some white wines
Authors: Sarmento M. R. , Oliveira J. C. , Slatner M. , Boulton R. B.
Published: August 2010

The influence of cultivar, growing region and method of vinification (industrial vs. laboratory) on the protein profiles of white wines of Portuguese and Austrian origin was comparatively analysed. The profiles were obtained by fractionation of the wine samples using anion exchange HPLC, resulting in fifteen fractions. A principal component analysis (PCA) was performed by considering the percentual peak area as the input factor and the results showed that there is a relationship between the occurrence of some of the protein fractions identified. Clustering techniques indicated that cultivars and the region of production were the factors that had a significant influence on the protein profile of a given wine, the former being particularly predominant.
The relationship between the composition and texture of conventional and low‐fat frankfurters
Authors: Ordóñez Marta , Rovira Jordi , Jaime Isabel
Published: August 2010

The chemical composition, instrumental texture and sensory properties of eighteen conventional and three low‐fat commercially produced frankfurters were analysed. The most important factors in defining the texture of the product were hardness and juiciness, these being related respectively to the percentage of protein and the fat/protein ratio in the frankfurter. Subsequently, using a basic formulation of soya protein and starch, different levels of fat (10 and 15%) and hydrocolloids [carrageenan, carboxymethylcellulose (CMC) and apple pectin] were tested. According to results from these trials, three low‐fat formulations were chosen. The three low‐fat sausages were a sausage with 15% fat and carrageenan (0.5%), a sausage with 10% fat and a combination of carrageenan (0.5%) and pectin (0.4%) and a sausage with 10% fat and a combination of carrageenan (0.5%) and CMC (0.1%). The sensory and instrumental texture attributes of the three low‐fat and the standard sausages were investigated. Results indicated that low‐fat (10%) frankfurters with a texture profile similar to standard frankfurters could be manufactured through the addition of mixtures of proteins and hydrocolloids. The combination of carrageenan with CMC or apple pectin is more efficient than the use of carrageenan alone as both combinations allow a higher reduction of fat, at the same time achieving a final texture well liked by consumers.
Composition, stability and acceptability of different vegetable oils used for frying peanuts
Authors: Ryan Liliana C. , Mestrallet Marta G. , Nepote Valeria , Conci Silvia , Grosso Nelson R.
Published: August 2010

The purpose of this work was to determine the chemical stability of vegetable oils in the frying process and the consumer acceptance of fried‐salted peanuts prepared in different vegetable oils. Fatty acids composition was determined in sunflower, corn, soybean, peanut and olive oils. A chemical study (free fatty acid and p‐anisidine values) of these oils at frying temperature (170 °C) was developed during 96 h. Consumer test of fresh products was performed on fried‐salted peanuts prepared in the different oils. Peanut oil and virgin olive oil presented oleic acid as predominant fatty acid (44.8% and 64.2%, respectively), making it more resistant to lipid oxidation at frying temperature than the other refined vegetable oils (sunflower, corn and soybean oils). Virgin olive and peanut oils showed less increment of free fatty acids and p‐anisidine value than the other oils along the heating essay. In addition, fried‐salted peanuts prepared with refined peanut oil showed higher consumer acceptance than those prepared with other vegetable oils such as sunflower, corn, soybean and olive oils. Peanut oil could be used to fry peanuts obtaining products with higher consumer acceptance and shelf‐life, thus preventing loss of their sensory and nutritional quality.
Thermal processing of prawn ‘kuruma’ in retortable pouches and aluminium cans
Authors: Mohan Chitradurga O. , Ravishankar Chandraairi N. , Srinivasa Gopal Teralandur K. , Bindu Jagannath
Published: August 2010

Prawn ‘kuruma’ was prepared from Indian white shrimp (Fenneropenaeus indicus), packed in conventional 301 × 206 and 401 × 411 aluminium cans and in thin profile retort pouches having a three‐layer configuration of 12.5 μ polyester, 12.5 μ aluminium foil and 85 μ cast polypropylene of size 16 × 20 cm and 17 × 30 cm. The physico‐chemical tests conducted on these containers showed their suitability for thermal processing. Prawn to kuruma ratio of 65:35 was maintained in all the containers and heat processed to equal lethality in an over pressure autoclave with the facility to record the time–temperature data, F0 value and cook value. The process time was calculated by using formula method. The processing in 16 × 20 cm and 17 × 30 cm retortable pouch resulted in 35.67% and 56.56% reduction in process time compared with 301 × 206 and 401 × 411 cans, respectively, with equal pack weight. The amino acid content did not vary considerably in both containers. In the canned samples the reduction of sulfhydryl content was 50.54% more when compared with the pouched product. Products packed in pouches were found to be superior to canned products with regard to sensory and textural attributes such as colour, firmness, hardness, chewiness, and overall acceptability.
Chemical synthesis of tricaproin, trienantin and tricaprylin
Authors: Da Rocha Ataide Terezinha , De Lima Maria Raquel Ferreira , Valentim Iara Barros , Pinheiro Denise Maria , Sant'Ana Antônio Euzébio Goulart
Published: August 2010

In the present work, we optimised the glycerol + caproic acid/enantic acid/caprylic acid esterification conditions, using chemical routes, in order to get tricaproin, trienantin and tricaprylin in a medium solely composed of reagents. The option for cleaner conditions, without catalyst and solvent was preferred. The best conditions for tricaprylin and trienantin chemical synthesis were 6 h of contact, with a temperature around 160 ± 5 °C, followed by a 20 h of contact using higher temperatures (around 200 ± 5 °C). The volatility of caproic acid impeded the prolonged use of higher temperatures and this limited the yield of tricaproin that could be obtained. The synthesis of these triacylglycerols in the absence of both solvent and catalyst is of importance in consideration of the possible nutritional use of the products so formed.
Synergistic effect of chemical preservatives with ethanol on the microbial shelf life of bread by factorial design
Authors: Katsinis George , Rigas Fotis , Doulia Danae
Published: August 2010

The shelf life, particularly the mould‐free shelf life (MFSL) of bread, was evaluated either by adding a conventional chemical preservative or by spraying the surface of bread, in which a chemical preservative was added. As bread making is a complex process and bread is a multicomponent system, the investigation was based on statistical design experiments. Using first‐order factorial designs, reliable models were constructed, revealing the effects of some common ingredients of bread (such as salt, sugar, glycerol, potassium sorbate, calcium propionate) and their interactions on the MFSL (optimisation parameter) with and without ethanol surface spraying. The effectiveness of preservation was ranked as potassium sorbate + ethanol > calcium propionate + ethanol > potassium sorbate > calcium propionate. Ethanol addition led to MFSL prolongation of 43.5% and 38.5% compared with MFSL of potassium sorbate and calcium propionate, respectively, when all the factors were fixed to their basic levels.
The effects of different plant oils on some emulsion properties of beef, chicken and turkey meats
Authors: Zorba Ömer , Kurt Şükrü
Published: August 2010

The effects of different plant oils (soybean, hazelnut, canola, sunflower, corn, cotton and olive) on emulsion capacity (EC), emulsion stability (ES), emulsion density (ED) and apparent yield stress values of emulsion (raw emulsion; AYSe) and emulsion gel (cooked emulsion; AYSg) of beef, chicken and turkey meats were studied by using a model system. Olive oil increased EC, AYSe and AYSg values and corn oil increased ES values significantly (P < 0.01). Moreover, olive oil decreased ED values significantly (P < 0.01). The effects of chicken meat on EC, turkey meat on ES and beef on AYSe were found to be significant (P < 0.01). The plant oils increased EC values of chicken meat significantly (P < 0.01). Olive oil had higher effect on EC values of chicken, beef and turkey meat. It was found to be 140.7, 132.5 and 128.9 mL (450 mg)−1 protein, respectively. However, olive oil had higher effect on AYSg values of turkey, chicken and beef. It was found to be 492.9, 492.3 and 487.7 Nm−2, respectively. In addition, olive oil decreased ED values of beef significantly (P < 0.01). The effect of corn oil on ES values of beef was found to be higher (P < 0.05) as 75.77%.
Chemical and physical hazard profile of ‘Robo’ processing – a street‐vended melon snack
Authors: Sobukola Olajide P. , Awonorin Olusegun S. , Idowu Ayodele M. , Bamiro Olukayode F.
Published: August 2010

A study was carried out on the processing of a locally produced ‘robo’ from melon seeds in the Abeokuta metropolis in order to identify potential hazards and critical control points associated with its production and the measures to be adopted for the control of associated hazards. Samples collected along processing lines were subjected to physical and chemical hazard analysis. The results of the analysis showed that the samples were contaminated with the following hazards: mineral matter, tramp metal, extraneous vegetable material and matter of animal origin, as well as lead, cadmium, arsenic and tin (0.33 ± 03, 1.36 ± 0.02, 0.34 ± 0.00 and 1.24 ± 0.03 mg kg−1, respectively) which were still higher than the acceptable limits (0.1 mg kg−1).
Effect of previous gutting on rancidity development in horse mackerel (Trachurus trachurus) during frozen storage at −20 °C
Authors: Lehmann Ines , Aubourg Santiago P.
Published: August 2010

Gutting was applied to fresh horse mackerel (Trachurus trachurus) to study its effect on rancidity development during a prolonged frozen storage (up to 12 months at −20°C). To do so, chemical (free fatty acids, FFA; peroxide value, PV; thiobarbituric acid index, TBA‐i; fluorescence ratio, FR) and sensory (odour and taste) analyses were carried out. The results showed that the gutting of horse mackerel led to a higher degree of oxidation in the frozen product, according to the chemical (PV, TBA‐i and FR) and sensory (odour and taste) analyses. However, a lower extent of lipid hydrolysis (FFA formation) was detected at the end of the storage (twelfth month) as a result of gutting. It is concluded that the gutting of a medium‐fat fish species such as horse mackerel is not recommended as previous treatment to frozen storage.
Development of a healthy low‐fat fish sausage containing dietary fibre
Authors: Cardoso Carlos , Mendes Rogério , Nunes Maria Leonor
Published: August 2010

In order to develop a healthy low‐fat fish sausage containing dietary fibre (DF), three fundamental changes were made to an ordinary pork sausage recipe: incorporation of 4% (w/w) of Swelite® (a DF obtained from inner pea), different levels of pork meat replacement (0%, 50% and 100%) by hake mince and the combination of varying amounts of Fibruline® (a DF obtained from chicory root) and hake mince (Fibruline: additional hake mince, 2.6:5.2, 5.2:2.6 and 7.8:0.0, % w/w) as a substitute for pork fat. It was found that the addition of Swelite to pork sausage favoured greater gel strength and hardness. On the contrary, increasing levels of pork meat replacement by hake reduced the sausages’ gel strength and hardness. Finally, sausages without pork fat showed promising textural and colour parameters. High‐Fibruline sausages were less cohesive and chewable than pork fat sausages (control), but also exhibited a greater gel strength. Low‐Fibruline ones presented almost all textural properties similar to the control, with exception of hardness and gumminess. Therefore, regarding some key textural parameters, it was possible to produce low‐fat fish sausages similar to the ordinary pork sausages.
Antioxidant properties of methanolic extracts from Diospyros mespiliformis (jackal berry), Flacourtia indica (Batoka plum), Uapaca kirkiana (wild loquat) and Ziziphus mauritiana (yellow berry) fruits
Authors: Ndhlala Ashwell R. , Chitindingu Kuda , Mupure Chipo , Murenje Tapiwa , Ndhlala Farai , Benhura Mudadi A. , Muchuweti Maude
Published: August 2010

Four wild fruits, Diospyros mespiliformis, Flacourtia indica, Uapaca kirkiana and Ziziphus mauritiana, were extracted with methanol and analysed for radical‐scavenging effect of 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical, reducing power and anion radical effect on superoxide anion using colorimetric method. There was an increase in the radical‐scavenging effect, reducing power and superoxide anion radical‐scavenging effect as the concentration of sample increased. Diospyros mespiliformis had high DPPH radical‐scavenging capacity. The peels of F. indica and U. kirkiana had higher DPPH radical‐scavenging effects, reducing power and superoxide‐scavenging effects compared with the pulp while the pulp of Z. mauritiana had high DPPH radical‐scavenging effects, reducing power and superoxide‐scavenging effects compared with the peel.
Optimization of fat content and pH level of unsalted fresh cheese used in the manufacturing of cheese halva (Höşmerim)
Authors: Kurultay Şefik , Öksüz Ömer , Taş Mahire
Published: August 2010

Cheese halva (Höşmerim) is a popular Turkish dessert composed mainly of unsalted fresh cheese. In this research, the effects of critical process parameters such as different fat and pH levels on some compositional and structural characteristics of cheese halva were investigated. The fat levels of unsalted fresh cheese at four different pH values (4.8, 5.0, 5.2 and 5.4) were adjusted to 5%, 15%, 20% and 25% by the addition of pasteurised fresh cream. According to the results, some compositional and structural properties of experimental samples, determined for both parameters (fat, pH), are as follows, respectively: dry matter (%): 51.76–65.72, 58.24–61.21; total sugar (%): 21.16–25.64, 22.19–23.79; starch (%): 12.17–13.49, 12.21–14.18; protein (%): 6.70–7.46, 6.79–7.35; titratable acidity (%): 0.22–0.24, 0.20–0.28; ash (%): 0.87–0.93, 0.83–0.94; hardness (loadgram): 43.75–55.75, 34.50–78.75. Both of the investigated parameters were affected significantly by dry matter, total sugar and starch contents of the samples (P < 0.01). Decrease in the pH value from 5.4 to 5.2 caused approximately 1–2 units increase in dry matter and starch contents. In the manufacturing of Cheese Halva, 5% fat and pH 5.2 for fresh cheese were determined as the most suitable process parameters.
Characterisation of flour, starch and fibre obtained from sweet potato (kumara) tubers, and their utilisation in biscuit production
Authors: Mais Anton , Brennan Charles S.
Published: August 2010

Sweet potato (kumara) tubers of differing colours (orange, red and white) were used to produce tuber flour, a purified starch fraction and an isolated fibre extract. The fractions from each tuber colour were added into a biscuit mixture, and the effects of tuber source and fraction composition were observed in relation to the physico‐chemical characteristics of biscuits. Addition of sweet potato flour and fibre fractions to white wheat flour significantly reduced the pasting properties (peak and final viscosity) of the resulting gels by up to seven‐fold compared with the control wheat flour gel (as determined by the Rapid Visco Analyser). The addition of sweet potato starch affected the pasting properties of wheat flour–sweet potato starch mixes to a lesser extent. Biscuit texture (force required to cause a biscuit to fracture) was significantly reduced with the incorporation of sweet potato fibre into the biscuit dough preparation, this was linked to a reduction in biscuit thickness and spread ratio. However, the addition of sweet potato flour and starch resulted in biscuits of similar firmness as the control biscuits.
Whole‐grain corn tortilla prepared using an ecological nixtamalisation process and its impact on the nutritional value
Authors: Maya‐Cortés Diana Cecilia , Figueroa Cárdenas Juan de Dios , Garnica‐Romo Ma. Guadalupe , Cuevas‐Villanueva Ruth Alfaro , Cortés‐Martínez Raúl , Véles‐Medina José Juan , Martínez‐Flores Héctor Eduardo
Published: August 2010

Corn tortillas are produced using the traditional nixtamalisation process (TP). Nevertheless, one of the greatest problems that the tortilla industry faces is the high level of losses of solids. The aim of this research was to evaluate the nutritional value of a whole‐grain tortilla, produced using an ecological process (EP). In the EP corn was cooked at 90 °C with 1.8% (w/w) calcium sulphate. The grains were steeped, washed and grounded to obtain the masa, which was baked to produce tortillas. Also, tortillas were prepared using the TP and following the same steps as those used in the EP, except that 1.0% (w/w) of calcium hydroxide was used. The tortillas from EP retained 14.05, 6.03, and 54.02% more fat, protein and fibre than tortillas produced by the TP. The PER value of rats fed whole‐grain tortillas (1.81) was not different from that of rats fed the traditional tortillas (1.85).
Activities of amine and phenolic antioxidants and their changes in broad beans (Vicia faba) after freezing and steam cooking
Authors: Wolosiak Rafal , Worobiej Elwira , Piecyk Malgorzata , Druzynska Beata , Nowak Dorota , Lewicki Piotr P.
Published: August 2010

Antioxidant properties and changes in the levels of active compounds in fresh and processed broad beans were determined in the study. Activity of extracted substances was much higher against ABTS (2,2′‐azino‐bis [3‐ethylbenzothiazoline‐6‐sulphonic acid]) than towards DPPH (2,2′‐diphenyl‐1‐picrylhydrazyl) radicals. Phenolics extracted with 70% acetone were also more active comparing to amine compounds obtained with water both in experiments applying radicals and during oxidation of linoleic acid. Steam cooking and freezing had a negative influence on the content of polyphenols and in consequence on their activity. Cooking fresh broad beans decreased the content of those compounds by 16% and freezing – by over 30%, while cooking frozen material resulted in a much lower further decrease (2–8%). Processes applied on fresh material reduced the activity against ABTS•+ to a smaller extent (cooking by 11% and freezing by around 20%), while cooking frozen beans caused a further decrease by 10–17%.
The effects of xanthan and guar gums on staling of gluten‐free rice cakes baked in different ovens
Authors: Sumnu Gulum , Koksel Filiz , Sahin Serpil , Basman Arzu , Meda Venkatesh
Published: August 2010

The objective of this study was to determine the effects of different concentrations of xanthan and guar gums and their blends on staling of gluten‐free rice cakes baked in microwave‐infrared combination oven (MW–IR) and to compare the cakes with conventionally baked ones. Gums were added at concentrations of 0.3% and 1.0%. For preparation of gum blend, 0.5% xanthan gum was mixed with 0.5% guar gum. In order to understand the staling behaviour of cakes, cakes were stored at 22 ± 2 °C for 120 h. Xanthan‐guar gum blend decreased hardness, weight loss, retrogradation enthalpy and the change in setback viscosity values of cakes during storage for both types of ovens as compared to control formulation. It was found that oven type was a significant factor in affecting staling parameters of gluten‐free cakes.
Determination of the Gnetum africanum water sorption isotherms for use in the design of an adapted dryer
Authors: Edoun Marcel , Kuitche Alexis , Kapseu César
Published: August 2010

This work is a contribution to the study of Gnetum africanum by the determination of sorption isotherms necessary for designing a dryer adapted to this product. Experiments were carried out on selected leaves sold in local markets of the region of Ngaoundéré (Cameroun) to produce a homogenous sample. Proximate characteristics of G. africanum leaves were determined. Desorption–adsorption isotherms were determined by using static gravimetric method at 30, 40 and 50 °C for water activity ranging from 0.10 to 0.90. Results obtained show that on dry basis G. africanum contains 5.91% of lipids, 20.19% proteins and 69.92% of total sugar and about 2.76% ash. The sorption isotherms of G. africanum are of type II. Five different models were used to study these experimental curves and GAB’S model best describes these sorption isotherms (MRE < 10% and R2 > 0.996%). The sorption heat of the monolayer HM was 57.857 kJ mol−1 while that for the multilayer was 42.947 kJ mol−1.
Effects of frying on the fatty acid composition in farmed and wild gilthead sea bream (Sparus aurata)
Authors: Amira Mnari Bhouri , Hanene Jrah Harzallah , Madiha Dhhibi , Imen Bouhlel , Mohamed Hammami , Abdelhamid Chaouch
Published: August 2010

The effects of frying in soybean (FWSO) and olive oils (FWOO) on the fatty acid composition of farmed and wild gilthead sea bream Sparus aurata were evaluated. The fat content increased with both frying treatments. However, after FWOO the moisture content of the fish was reduced to a greater extent than that in fish FWSO. The concentration of saturated fatty acids (SFA) decreased significantly during both frying processes (P < 0.01). However, the concentration of monounsaturated fatty acids (MUFA) increased significantly in fish fried in olive oil (P < 0.01). The fried fish contained a higher level of n‐6 polyunsaturated fatty acids (PUFA) and a lower level of n‐3 PUFA compared to raw fish. The n‐3/n‐6 ratio decreased in wild fish FWSO and FWOO from 0.94 ± 0.08 to 0.15 ± 0.01 and 0.15 ± 0.02, respectively. In farmed bream, the ratios decreased from 2.51 ± 0.03 to 0.18 ± 0.03 and 0.36 ± 0.01, respectively. The concentration of trans fatty acids decreased significantly in both fish types after frying (P < 0.05). The frying process widely affected the EPA and DHA content, limiting the positive effects of n‐3 PUFA.
Fermentation and cooking of sicklepod (Cassia obtusifolia) leaves: changes in chemical and amino acid composition, antinutrients and protein fractions and digestibility
Authors: Osman Nuha M. , Mohamed Ahmed Isam A. , Babiker Elfadil E.
Published: August 2010

Sicklepod leaves after fermentation and drying are commonly known as Kawal in Sudan. Investigation of the samples showed that the dry matter, oil, fibre and carbohydrates fluctuated during processing. The protein content of Algenina increased to 30.01% while that of Zalngy decreased to 24.32%. Cooking increased the ash content to 19.55% and 20.04% for Algenina and Zalngy samples respectively. For both samples the total energy was decreased to 221.59 and 227.39 kcal per 100 g for the samples respectively. The first limiting amino acid is lysine with a score of 73.9. Although cooking of the sample increased lysine score to 76.00 but still is a limiting amino acid. Sulphur amino acids are the second limiting of Zalngy. The protein fractions fluctuated during processing. Cooking of the samples decreased polyphenols to 890.01 and 620.58 mg per 100 g and phytate to 77.90 and 146.28 mg per 100 g for the samples respectively. However, tannin content increased to 1183.65 and 977.65 mg per 100 g for the samples respectively. For Algenina sample the protein digestibility increased to 50% after cooking but for Zalngy it decreased to 30%.
A heat‐stable trypsin inhibitor in adzuki bean (Vigna angularis): effect of extraction media, purification and biochemical characteristics
Authors: Klomklao Sappasith , Benjakul Soottawat , Kishimura Hideki , Osako Kazufumi , Tanaka Munehiko
Published: August 2010

Trypsin inhibitor from adzuki bean (Vigna angularis) seed was isolated and characterised. Extraction of seed with NaCl at the concentration of 0.15 m showed a higher recovery of trypsin inhibitor than other solvents tested (P < 0.05). Optimal extraction time for the recovery trypsin inhibitor from adzuki bean seed was 30 min (P < 0.05). Purification of inhibitor was achieved by heat‐treatment at 90 °C for 10 min, followed by ammonium sulphate precipitation with 30–65% saturation and size exclusion chromatography on Sephacryl S‐200, presenting a yield and purification of 53.9% and 10.91‐fold, respectively. The apparent molecular weight of trypsin inhibitor was estimated to be 14 kDa based on SDS‐PAGE and inhibitor activity of zones separated by electrophoresis. The purified inhibitor was stable over a broad pH range and retained high inhibitory activity toward trypsin after incubation at 90 °C for 60 min. NaCl, at 0–3% concentration, did not affect the inhibitory activity of purified trypsin inhibitor, however, the activity was lost when sample was treated with β‐mercaptoethanol prior to electrophoresis.
Effect of water, albumen and fat on the quality of gluten‐free bread containing amaranth
Authors: Schoenlechner Regine , Mandala Ioanna , Kiskini Alexandra , Kostaropoulos Athanasios , Berghofer Emmerich
Published: August 2010

The aim of the research was the development of an alternative formula for gluten‐free bread (GFB) containing amaranth flour. GFBs were prepared using a 23 factorial screening experimental design. The amount of water, albumen and fat varied in order to evaluate their impact on the textural, structural and sensory characteristics of the final product. Water amount had the greatest influence on bread characteristics. For a 33% water content increase (from 0.6 to 0.8 g g−1 of flour) the firmness of the crumb decreased to 20% of the initial value. Also, for the same water content increase, the average pore size became 2.5‐fold greater. Albumen addition (from 0 to 0.04 g g−1 of flour) influenced mainly crumb viscoelasticity (20% increase). Variations in fat amount did not significantly influence any of the response variables investigated. However, the combined addition of fat and albumen resulted in breads that received the best rankings in overall acceptance in sensory evaluation.
Vibrio parahaemolyticus in granulated ark shell clam (Tegillarca granosas): accumulation from water and survival during cold storage and thermal process
Authors: Liu Wenwei , Shen Xiaosheng , Liu Chengchu , Su Yi‐Cheng
Published: August 2010

This study investigated accumulation of Vibrio parahaemolyticus in granulated ark shell clam (Tegillarca granosas) exposed to contaminated water and survival of V. parahaemolyticus in the clams during cold storage and heating processes. Vibrio parahaemolyticus could be accumulated in clams to a level similar to that of contaminated water within 12 h of exposure of clams to contaminated water at temperatures between 9 and 33 °C. Keeping clams stored at 5 and 0 °C for 10 days resulted in 1.98 and 2.32 log MPN g−1 reductions of V. parahaemolyticus, respectively, in the clams. Frozen storage at −18 °C for 15 days or at −30 °C for 30 days were capable of reducing V. parahaemolyticus from 4.05 log MPN g−1 to non‐detectable levels (< 3 MPN g−1). A heating process in hot water at 80 °C or higher for 1 min also reduced V. parahaemolyticus in the clams to non‐detectable levels.
Use of wheat, triticale and rye flours in layer cake production
Authors: Oliete Bonastre , Pérez Gabriela T. , Gómez Manuel , Ribotta Pablo D. , Moiraghi Malena , León Alberto E.
Published: August 2010

In this study, the capacity of obtaining high quality layer cakes from rye and triticale lines was analysed and compared to wheat lines. The samples were characterised considering grain hardness, flour composition and quality parameters as protein, pentosan, damaged starch, pasting viscosity and functional predictive test – solvent retention capacity test. Cakes were analysed in weight, symmetry, volume, volume index (VI) by measuring the height in different points of the cake, crust and crumb colour, crumb structure and texture. Wheat and triticale cakes showed similar characteristics. Rye cakes showed higher volume and lower weight than those with crumbs darker in colour, higher adhesiveness, springiness and resilience. The multiple regression analysis was used to develop an equation for cake volume index prediction. The best‐fit linear regression model was: VI = 14.75 – 0.14 × protein + 0.93 × water soluble pentosan – 0.27 × total pentosan. Despite the differences, high quality cakes can be elaborated with rye, triticale and soft wheat cultivars.
Some physico‐chemical characteristics of honeys produced from sunflower plant (Helianthus annuus L.)
Authors: Furkan Yardibi Muhammet , Gumus Tuncay
Published: August 2010

This study was conducted to determine the physico‐chemical characteristics of honeys (n = 52 samples) produced from sunflower in Trakya region of Turkey. We have evaluated the conformity of the honeys in accordance with the criteria specified by the Turkish Honey Standard (TS 3036), Turkish Food Codex and European Union Commission. According to the results of our analysis, the average values determined were in Tekirdag (n = 10 samples), Malkara (n = 22 samples), Hayrabolu (n = 13 samples) and Muratlı (n = 7samples) respectively: 6.67%, 6.06, 8.43, 7.89 for hydroxymethyl furfural (HMF); 15.02, 23.98, 18.61, 17.61 (Goethe unit) for diastase activity; 2.01%, 2.39, 2.36, 1.69 for saccharose; 75.26, 73.78, 75.50, 76.80 for invert sugar (%); 23.38, 34.92, 31.70, 26.38 for meq kg−1 for acidity; 0.16, 0.25, 0.31, 0.13 for ash value (%); 18.13, 18.21, 17.52, 18.21 for water content (%).
Effect of pretreatments and drying temperatures on sweet potato flour
Authors: Ahmed Maruf , Sorifa Akter Mst. , Eun Jong Bang
Published: August 2010

Effect of pretreatments with 1 w/v% sodium hydrogen sulphite (NaHSO3) and 1 w/v% calcium chloride (CaCl2) and drying temperatures (55, 60 and 65 °C) on sweet potato flour were investigated. Flour treated with CaCl2 had higher amounts of ascorbic acid and β‐carotene (10.61–12.54 and 3.26–3.46 mg 100 g−1 wet basis, respectively) than that treated with NaHSO3 (9.47–11.47 and 3.05–3.43 mg 100 g−1 wet basis, respectively). Total phenolic content and water absorption index (wet basis) were highest at 65 °C when treated with NaHSO3 (10.44 mg 100 g−1 and 2.49 g g−1 respectively) and CaCl2 (9.52 mg 100 g−1 and 2.85 g g−1 respectively). Swelling capacity (wet basis) was highest at 60 °C when treated with CaCl2 (2.96 g g−1) whereas when treated with NaHSO3 (2.85 g g−1) it was highest at 55 °C. Freeze‐dried samples treated with NaHSO3 had higher lightness and total phenolic content while CaCl2‐treated samples had higher β‐carotene and ascorbic acid. The results showed that good quality flour could be produced after soaking in CaCl2 and dried at 65 °C.
Furcellaran metal salts – structure, thermal properties and their ligation with coumarin
Authors: Para Andrzej , Tomasik Piotr
Published: August 2010

Furcellaran formed complexes with transition metal ions. The amount of bound metal ions decreased in the following order: Fe(III) > Mn(II) > Cu(II) > Cr(III) > Zn > Ni(II), thus the hardness of these Lewis acids seemed to be the most essential factor controlling their ligation with the polysaccharide. Resulting complexes decomposed thermally at lower temperature than plain furcellaran. Neither furcellaran bound coumarin selected as the model molecule for mycotoxins nor this oxacompound coordinated to furcellaran metal salts.
Aroma profile of Niagara grape juice contaminated with multicoloured Asian lady beetle taint using gas chromatography/mass spectrometry/olfactometry
Authors: Ross Carolyn F. , Rosales Maria U. , Fernandez‐Plotka Virginia C.
Published: August 2010

The objective of this study was to determine the odour‐active compounds present in Niagara grape juice tainted with multicoloured Asian lady beetle (MALB: Harmonia axyridis: Coleoptera: coccinellidae). Niagara grape juice was made with (2.5 MALB/L) and without MALB and evaluated using solid‐phase microextraction coupled with gas chromatography/mass spectrometry/olfactometry (GC/MS/O) to tentatively identify compounds. Compared to the control juice, phenol, described as musty/mouldy, was found to be unique to the MALB‐tainted grape juice. The four odourants significantly higher in the MALB‐tainted grape juice were described as fruity, asparagus, stagnant water/chemical and musty/mouldy, tentatively corresponding to octanal, 3‐sec‐butyl‐2‐methoxypyrazine (SBMP), 2‐methoxy‐4‐methylphenol and decanal, respectively. Three of the five compounds found in the MALB‐tainted juice have been reported to be produced by live MALB. While past literature has focused on the contribution of 3‐alkyl‐2‐methoxypyrazines to MALB‐taint, the present study suggests other compounds, in addition to SBMP, may contribute to the aroma profile of MALB‐tainted grape juice.
Quality parameters of Brassica spp. grown in northwest Spain
Authors: Martínez Sidonia , Olmos Isaura , Carballo Javier , Franco Inmaculada
Published: August 2010

The edible portions of different Brassica spp. grown in several areas of Northwest Spain (Galicia) were studied during 2007 and 2008. The aim of the study was to determine and compare the values of some physicochemical parameters (moisture, soluble solids, titratable acidity, pH, protein, ash, vitamin C, total phenolics, chlorogenic acid, caffeic acid, p‐coumaric acid, quercitin and chlorophyll) in different edible portions of turnip greens and turnip tops (Brassica rapa var. rapa), Galega kales (B. oleracea L. var. acephala), white cabbages (B. oleracea L. convar. capitata var. alba) and Savoy cabbage (B. oleracea L. convar. capitata var. sabauda). Different values were obtained for the parameters depending on the variety of plant. In general, the nutrient contents of the turnips and the Galega kales were higher than those of the cabbages. Variations within different edible portions were also observed. Moreover, the mean values of the parameters measured in leaves were higher than those measured in stems, except for moisture content. High concentrations of soluble solids, protein, vitamin C and phenolics were found in the different varieties of Brassica studied.
Stability of docosahexaenoic acid and eicosapentaenoic acid in breads after baking and upon storage
Authors: Henna Lu Fung Sieng , Norziah Mohammad Hani
Published: August 2010

Wholemeal bread and white bread were prepared by substituting shortening with refined menhaden fish oil (0.5%, 1.0% and 1.5% w/w). The stability of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were evaluated over 5 days of storage through gas chromatography (GC) analysis along with peroxide and anisidine value determinations. Sensory analysis was also performed by evaluating the fishy flavour, palatability and palatability differences compared to the control bread upon storage. The recoveries of EPA and DHA in breads after baking were 68.7%–72.8% with no further significant changes (P < 0.05) upon storage for both types of breads. Results from GC analyses correlated well with peroxide and anisidine value analyses, which showed relatively low values throughout the storage time. Omega‐3‐fatty acids from Menhaden fish oil can be incorporated into breads by substituting the shortening at a fish oil level of 0.5% (w/w) with acceptable palatability even after a 3‐day storage period.
Inactivation of polyphenol oxidase from frozen red raspberry (Rubus idaeus L.) by high pressure carbon dioxide treatment
Authors: Liu Ye , Zhang Chao , Zhao Xiao Y. , Ma Yue , Li Wu , Liao Xiao J. , Hu Xiao S.
Published: August 2010

The effect of high pressure carbon dioxide (HPCD) treatment on polyphenol oxidase (PPO) from frozen red raspberry (Rubus idaeus L.) was evaluated. Moreover, the inactivation kinetics of its PPO was simulated by first‐order reaction theory. The minimum of PPO residual rate was 36.6% under 30 MPa and 55 °C for 60 min by HPCD treatment, while that was 66.8% at 55 °C for 60 min by thermal treatment. Moreover, the decimal reduction time of PPO decreased rapidly after HPCD treatment, compared to that of the thermal treatment. The thermal treatment at 55 °C takes a similar time to reach 10% PPO residual rate with HPCD treatment under 30 MPa at 35 °C. One reason for the results was that activation energy of PPO reduced from 98.9 to 14.6 kJ mol−1 after HPCD treatment. Therefore, HPCD treatment showed stronger capacity to inactivate PPO from frozen red raspberry than the thermal treatment at same temperature.
Water sorption isotherms and thermodynamic properties of pearl millet grain
Authors: Goneli André Luis Duarte , Corrêa Paulo Cesar , De Oliveira Gabriel Henrique Horta , Gomes Cassandra Ferreira , Botelho Fernando Mendes
Published: August 2010

The water sorption isotherms of pearl millet grain and the thermodynamic properties obtaining during the process of drying pearl millet were examined. Equilibrium moisture content (Xeq) was determined under several temperature (T) and relative humidity (RH) conditions. The Xeq data were correlated by six mathematical models. The modified Henderson was the model that best fitted the experimental data. The Xeq decreased with an increase in T at constant RH. Hysteresis was also studied; increasing T led to a decrease in this phenomenon. Integral isosteric heat of sorption (Qst), differential entropy (ΔS) and the enthalpy–entropy compensation theory were studied. Qst values decreased when Xeq increased because the Qst values of adsorption were lower than Qst desorption values. The values of ΔS decreased with increases in Xeq, because ΔS values were higher for desorption than for adsorption. The enthalpy–entropy compensation theory is valid for describing the water sorption processes of pearl millet grain.
Combined effects of postharvest heat treatment and chitosan coating on quality of fresh‐cut mangoes (Mangifera indica L.)
Authors: Djioua Tassadit , Charles Florence , Freire Murillo , Filgueiras Heloisa , Ducamp‐Collin Marie‐Noëlle , Sallanon Huguette
Published: August 2010

The influence of heat treatment combined with coating on sensory quality, physico‐chemicals characteristics (firmness, colour, pH, titratable acidity, total soluble solids and total carotenoids content) and microbiological quality of fresh‐cut mangoes were studied. Whole mangoes (Mangifera indica cv ‘Tommy Atkins’) were subjected to hot water dipping (HWD) at 50 °C for 30 min and cooled for 15 min. Heated and unheated fruits were minimally processed and mango cubes were coated with chitosan solution (0.25% w/v) dissolved in 0.5% (w/v) citric acid, and stored for 9 days at 6 °C under ambient atmosphere. This study showed that both HWD 50 °C for 30 min and chitosan coating, either alone or combined, did not affect the taste and the flavour of mangoes slices. The chitosan coating combined with HWD or not inhibited the microbial growth for 9 days at 6 °C. Indeed chitosan coating was used for his antimicrobial proprieties. HWD 50 °C for 30 min was the beneficial treatment to maintain firmness and colour during 9 days at 6 °C.
The effect of long‐term storage on amino acid content of ready‐to‐eat entrées
Authors: Kadidlová Helena , Ciprysová Zuzana , Hoza Ignác , Pavel Budinský
Published: August 2010

The effect of 24‐month storage at three different temperatures (6 ± 2 °C, 26 ± 2 °C, 37 ± 2 °C) on quality of three types of ready‐to‐eat entrées (MRE) was evaluated by means of amino acid, ammonia, moisture and crude protein contents. Spicy risotto, Pork meat with carrots and potatoes and Pork goulash with pasta, that are included into the Czech combat rations, were selected for the experiment. During storage, all the explored samples did not significantly differ in moisture and crude protein content. Higher losses of amino acids (e.g. sulphuric amino acids, lysine, leucine) were detected with the increasing storage time and temperature. Growing losses of amino acids resulted in rising ammonia content as a product of amino acid degradation process. The biological value expressed by essential amino acid index declined with higher temperature and longer time of storage. The dependence of amino acid losses on moisture content was observed, too.
Diagnostic error in a national incident reporting system in the UK
Authors: Sevdalis Nick , Jacklin Rosamond , Arora Sonal , Vincent Charles A. , Thomson Richard G.
Published: August 2010

Rationale, aims and objectives  Diagnostic errors and delays carry potentially grave consequences for patients and feature prominently in studies of adverse events in health care. Diagnostic errors present a particular challenge for error/incident reporting systems because they involve clinical reasoning and are difficult to define precisely. The aim of the present study was to investigate what insights can be gained about diagnostic error from an incident reporting system.

Methods  Diagnostic errors reported to the UK's National Reporting and Learning System (NRLS) between November 2003 and October 2005 were investigated. We analysed reported level of harm to the patient and incident location and we compared diagnostic with non‐diagnostic incidents. We also assessed the quality of reporting in a subset of reports associated with a patient's death.

Results  Of 316 589 incidents reported in the period under investigation, 1674 were diagnostic (0.5%). Diagnostic incidents were more likely than other incidents to be associated with moderate or severe harm, or a patient's death and were more likely to occur in a hospital emergency department than other incidents. Diagnostic incidents in emergency departments were more likely to be associated with greater harm than similar incidents in wards. Observed reporting quality (detail; clarity) was very variable.

Conclusion  These findings replicate findings from studies in emergency departments and suggest that reporting systems have a role to play in understanding diagnostic errors alongside other sources of error analysis. Accurate and complete reporting of adequate volume enhances the potential contribution of an incident reporting system to understanding diagnostic error.
Assessing enablement in clinical practice: a systematic review of available instruments
Authors: Hudon Catherine , St‐Cyr Tribble Denise , Légaré France , Bravo Gina , Fortin Martin , Almirall José
Published: August 2010

Rationale, aims and objectives  Enablement is an intervention by which the health care provider recognizes, promotes and enhances patients' ability to control their health and life. An abundant health literature suggests that enablement is associated with good outcomes. In this review, we aimed at identifying and comparing instruments that assess enablement in the health care context.

Method  We conducted a systematic literature review using Medline, Embase, Cochrane, Cinahl and PsycINFO databases, 1980 through March 2009, with specific search strategy for each database. Citations were included if they reported: (1) development and/or validation of an instrument; (2) evaluation of enablement in a health care context; and (3) quantitative results following administration of the instrument. The quality of each main retained citation was assessed using a modified version of the Standards for Reporting of Diagnostic Accuracy.

Results  Of 3135 citations identified, 53 were retrieved for detailed evaluation. Four articles were included. Two instruments were found: the Patient Empowerment Scale (PES) and the Empowering Speech Practices Scale (ESPS). Both instruments assessed enablement in hospital setting, one from the inpatient's perspective (PES) and the other from both perspectives (ESPS).

Conclusion  Two instruments assess enablement in hospital setting. No instrument is currently available to assess enablement in an ambulatory care context.
A cytogenetic survey of a mentally retarded school‐age population with special reference to fragile sites
Authors: WEBB T. P. , THAKE A. I. , BUNDEY S. E. , TODD J.
Published: August 2010

ABSTRACT. A cytogenetic survey has been carried out among mentally retarded schoolchildren in the West Midlands Region, England. The conclusions are that the Fragile‐X syndrome is second only to Down's syndrome as a cytogenetic entity contributing to mental handicap among children of school age.
Partial trisomy 2p
Authors: PUESCHEL S. M. , SCOLA P. S. , MENDOZA T.
Published: August 2010

ABSTRACT. A 4‐year‐and‐10‐month‐old girl was referred to the Child Development Center, Rhode Island Hospital, Providence, Rhode Island, USA, for evaluation because of mental retardation. She was found to have short stature, congenital heart disease and dysmorphic facial features. A chromosome analysis revealed an unbalanced translocation with trisomy of the distal part of the short arm of chromosome 2 (2p21×2pter). A balanced reciprocal translocation was identified in the maternal karyotype 46, X, t(X;2)(q28;p21). The phenotype of partial trisomy 2p is discussed.
A functional analysis of multiple aberrant responses: a refinement and extension of Iwata et al.'s (1982) methodology
Authors: STURMEY P. , CARLSEN A. , CRISP A. G. , NEWTON J. T.
Published: August 2010

ABSTRACT. This study extends an operant methodology for the analysis of variables which control aberrant responses displayed by mentally handicapped people. The proportion of time spent in individual, stereotyped topographies by three profoundly mentally handicapped subjects was observed by momentary time‐sampling whilst they were repeatedly exposed to four analogue environments: Alone, Social Disapproval, Academic Demand and Unstructured Play. Two of the three subjects showed replicable effects of the analogue environments. One subject showed evidence of an interaction between stereotyped topography and type of analogue environment. This study shows that the operant methodology of Iwata et al. (1982), originally developed with self injurious responses, can be successfully refined and extended to the analysis of a wider range of aberrant topographies.
Markers for improvement in children with pervasive developmental disorders
Authors: FISHER W. , BURD L. , KERBESHIAN J.
Published: August 2010

ABSTRACT. In a series of prevalence and follow‐up studies on North Dakota's 59 children with pervasive developmental disorders, the patient characteristics of hyperlexia, Tourette disorder (TD), and the absence of seizures were found to be associated with improved outcome or higher IQ. We entered these and 17 other characteristics into a regression model using forward, step‐wise inclusion to identify the smallest set of predictor variables which were significantly associated with the dependent variables of IQ, and receptive and expressive language. Of the 20 predictor variables used in the regression analysis, the same four variables met inclusion criteria for each of the dependent variables. These predictor variables were: hyperlexia, a known aetiology, TD and age. The relevance of these findings is discussed.