bluuebunny/crossref_metadata_2025 huggingface dataset:
Processing, Functional, and Nutritional Properties of Okra Seed Products
Authors: BRYANT L.A. , MONTECALVO J. , MOREY K.S. , LOY B.
Published: August 2006

Okra full‐fat flour, defatted flour, protein concentrate, and protein isolate were prepared from whole okra seeds (Spineless Green Velvet variety). Results of proximate analysis, amino acid profiles, in vitro protein digestibility, and calculated protein efficiency ratios (C‐PER) indicated that okra products have significant potential as a viable new protein source. C‐PER of okra products ranged from 2.16–2.22. Protein solubility indicated that these okra products were generally more soluble than commercial soy products. Emulsion capacity and viscosity of okra products were significantly lower than those for soy products. Overall, foam stability of soy products was consistently higher than that for okra products.
Hydrocolloids from the Freshwater Microalgae, Palmella texensis and Cosmarium turpinii
Authors: HA Y.W. , DYCK L.A. , THOMAS R.L.
Published: August 2006

The extracellular polysaccharides of two freshwater microalgae were examined as potential sources of hydrocolloids. A 0.10% solution of polysaccharide from Cosmarium turpinii (UTEX LB 1042) was pseudoplastic and more viscous than other selected hydrocolloids, indicating an ability to function as a thickening agent. The polysaccharide from Palmella texensis (UTEX 1708) produced low‐viscosity solutions and showed good pH (3.5 to 9.5) and temperature (20°C to 80°C) stability. A 1.00% solution of P. texensis polysaccharide showed Newtonian‐like flow properties at low shear rate (2.25 sec‐1 to 45 sec‐1). Fucose, xylose, galactose, glucose and glucuronic acid were found from the C. turpinii polysaccharide, and only galactose was identified from the P. texensis polysaccharide.
Effects of Mold Contamination and Ultrafiltration on the Color Stability of Strawberry Juice and Concentrate
Authors: RWABAHIZI SILAS , WROLSTAD RONALD E.
Published: August 2006

Juices made from both good quality and mold‐contaminated strawberries (cultivar Benton) were clarified by conventional filtration and ultrafiltration and processed into concentrates. Compositional and color analyses were done on the single‐strength juices, the juice concentrates immediately after processing, and the same concentrates after 6 wk storage at 20°C. Color and appearance were also evaluated by sensory procedures after storage. Mold contamination induced significant increases in polymeric color, browning and haze, the changes being more pronounced in the stored concentrates. Ultrafiltration resulted in an accelerated loss of monomeric anthocyanins during juice concentration. Stored concentrates from juices prepared by conventional filtration had more acceptable color and appearance than those processed by ultrafiltration.
Effect of Concentration and Pressure on the Boiling Point Rise of Apple Juice and Related Sugar Solutions
Authors: CRAPISTE G.H. , LOZANO J.E.
Published: August 2006

An experimental procedure is proposed for the measurement of the boiling point of clarified fruit juices, minimizing hydrolysis of sucrose. Boiling point rises of glucose, fructose, and sucrose solutions and clarified apple juice were determined at different pressures and concentrations, ranging from 72 to 700 mbar and 17 to 72 °Brix, respectively. Experimental results indicated that both concentration and pressure significantly affect boiling point elevation. Applicability of theoretical and empirical expressions to represent the experimental behavior was analyzed. Sugar solutions behaved ideally up to approximately 35%. A method was proposed to predict boiling point rise of apple juice from experimental data for the basic sugar components.
Frontal Inverse Gas Chromatography as Used in Studying Water Sorption of Coffee Solubles
Authors: APOSTOLOPOULOS DIMITRIOS , GILBERT SEYMOUR G.
Published: August 2006

Frontal Inverse Gas Chromatography (FIGC) was used to study the combined effects of moisture, temperature, and particle size on the water sorption of freeze‐dried coffee. A moisture increase from 0 to 95% RH resulted in typical anti‐Langmuirian sorption isotherms. Lower temperatures favored sorption at equivalent water vapor pressures. The mesh size of coffee had only a slight effect on the amount of sorbed water at higher relative humidities but did affect FIGC. A comparison of the FIGC and static methods showed that the former was much faster and the sorption isotherms of the two methods were statistically different.
Effect of Ethylenediaminetetraacetic Acid (EDTA) and Metal Ions on Growth of Staphylococcus aureus 196E in Culture Media
Authors: KRANIAK J.M. , SHELEF L.A.
Published: August 2006

The effects of ethylenediaminetetraacetic acid (EDTA) and its salts, alone or in combination with Mg2+, Fe3+, Zn2+ or Ca2+, on growth of S. aureus strain 196E, were studied. EDTA or its Na+ or K+ salts (0.8–1.7 mM), but not its Ca2+ or Fe3+ salts, inhibited cell growth in Brain Heart Infusion broth. Bacteriostatic effects in Casamino Acids‐Yeast Extract (CasY) broth were produced by 0.17 mM EDTA. Addition of Fe3+, Zn2+, or Ca2+ to EDTA‐containing broth eliminated inhibition at an EDTA: cation molar ratio of 1:1, while Mg2+ required a sevenfold concentration. Data suggest that EDTA exerts its inhibitory effect by chelating calcium and/or other essential cations which form complexes with comparable stability constants with EDTA.
Interaction of Sucrose with Gelatin, Egg Albumin and Gluten in Freeze‐Dried Mixtures as Shown by Water Sorption
Authors: CHINACHOTI PAVINEE , STEINBERG MARVIN P.
Published: August 2006

The objective was to study sucrose‐protein interactions in freeze‐dried mixtures as shown by water binding data. Gelatin, egg albumin and gluten were included. Sucrose content was varied. Each sample was mixed with water and dried. The powder was equilibrated against known water activity (aw) ranging from 0.58 to 0.93. The experimental water sorption data at a given aw was then compared to calculated values obtained from the Lang‐Steinberg mass balance equation. Contrary to other systems, samples sorbed more rather than less water than calculated. This was ascribed to sucrose‐protein interaction which increased water binding by protein. Amount of interaction at a given aw was found to be linearly related to the sucrose content. A critical sucrose content was needed to trigger the interaction.
Rapid Direct Extraction Derivatization Method for the Determination of Acylglycerol Lipids in Selected Sample Matrices
Authors: LONG AUSTIN R. , MASSIE STEVEN J. , TYZNIK WILLIAM J.
Published: August 2006

Acylglycerol lipids as total fatty acid methylesters (FAME) were rapidly determined by direct extraction derivatization from sample matrices utilizing 0.4N methanolic sodium methoxide in hexane solution and quantitated using gas chromatography. FAME values determined by the direct extraction derivatization (DED) method and standard AOAC ether extraction saponification method were similar for all samples. The DED method was reproducible and required less than 35 min total sample preparation and analysis time compared to a minimum of 6 hr needed for the standard AOAC method. The DED method yielded FAME derivatives of acylglycerol lipids which were free from interfering compounds when analyzed by gas chromatography. Identity and purity of isolated FAME were positively confirmed by mass spectrometry by comparison with authentic standards.
Pulsed Low‐Resolution NMR Investigations of Protein Sols and Gels
Authors: LAMBELET P. , BERROCAL R. , DESARZENS C. , FROEHLICHER I. , DUCRET F.
Published: August 2006

Water proton transverse (T2) relaxation measurements in whey, egg, gelatin, and soybean sols and gels were determined. T2 relaxation in protein sols and gels was a single exponential process, except for oil containing sols which showed a two‐phase behavior. The relaxation rates (1/T2) increased linearly with concentration of either protein or oil. For samples containing protein which underwent an irreversible denaturation upon heating, T2 relaxation times were longer in the sols than in the gels. In gels, the variation of the T2 relaxation times with temperature was interpreted in terms of an exchange between labile protein protons and water protons.
Application of Response Surface Methodology (RSM) to the In Vitro Measurement of Bile Salt Binding Under Physiological Conditions
Authors: CADDEN ANN‐MARIE
Published: August 2006

Response surface methodology was used to assess the effects of adjusting incubation time, sample weight and buffer pH on the in vitro measurements of sodium glycocholate binding by ground and un‐ground AACC wheat bran. The degree of bile salt binding could be increased by increasing incubation time and by reducing buffer pH. Maximum binding occurred if the sample weight per incubation were approximately 200 mg. Reducing particle size slightly modified the effects of time and pH. Washing the wheat bran fibers with phosphate buffer reduced the total quantity of bile salts bound; however, response surface trends were not affected.
Analytical and Preparative Chromatography of Tomato Paste Carotenoids
Authors: TAN BARRIE
Published: August 2006

Tomato paste carotenoids were separated by gradient‐elution normal‐phase open‐column chromatography and analyzed by isocratic‐elution reverse‐phase HPLC with UV‐VIS photodiode array detection. The normal‐phase elution order of the trans pigments was phytoene, phytofluene, beta‐, zeta‐, gamma‐carotene and lycopene. The four dominant tomato paste carotenoids (550 ppm), in increasing quantities, were phytofluene, beta‐carotene, phytoene and lycopene. Simultaneous multi‐channel monitoring and rapid spectral scans allowed the detection of cis‐isomers (e.g., lycopene, phytofluene and beta‐carotene) and minor carotenoid components (e.g., alpha‐carotene, lycoxanthin and cis‐mutatoxanthin). Presentation of results in isograms (wavelength versus retention time) and an extraction scheme will be discussed.
Component Recognition in Beef Chuck Using Colorimetric Determination
Authors: KONSTANCE R. P. , HEILAND W. K. , CRAIG J. C.
Published: August 2006

The potential for increasing the utilization of lower quality grades and cuts of beef was dependent on controlling the level of objectionable components, such as connective tissue and developing an economical means of creating starting material for further processing. Colorimetric methods were used to distinguish connective tissue and all other objectionable components in beef chuck slices. Using the tristimuius color values (L, aL, and bL) and the color difference indices for total color difference (E), chromaticity (ΔC) and the yellowness index (YI), each component was optically differentiated. These discriminations, coupled with decision models directing disposition of the various components, can be used to control an excision system for providing suitable starting material for further processing chucks into products such as restructured beef.
Comparison of Methods for Quantifying Fiber Types in Skeletal Muscle Tissue
Authors: SOLOMON M.B. , MONTGOMERY A.R.
Published: August 2006

Measurements obtained using three bundle fiber sizes were compared with the template (4.7 cm2 in area) method and the actual fiber population present in the entire photomicrograph. Longissimus muscles from lamb, beef, and pork were evaluated. Muscle fiber populations measured by the template or by selecting a minimum number of fibers to be counted (e.g., based on bundle size) were statistically equivalent (p>0.01) to those measured using the entire micrograph and counting all the fibers present. Small bundles or a template designed to quantitate approximately 20% of the photomicrograph are recommended as the methods of choice for quantifying fiber populations because they would be less labor intense and would, therefore, result in a savings in time.
Comparison of High Performance Liquid Chromatography and Enzymatic Method for the Measurement of Lactose in Milk
Authors: KWAK H. S. , JEON I. J.
Published: August 2006

A high performance liquid chromatographic (HPLC) procedure was compared with an enzymatic method for the measurement of lactose in milk. A new rapid HPLC sample preparation technique was used for precipitating milk proteins with 2‐propanol. Results indicated that lactose detected in milk (expressed as percentage) was consistently lower with the enzymatic method than the HPLC procedure. Mean difference between the two methods was 0.15% with a range of 0.04 to 0.51. Coefficient of variability for the HPLC and enzymatic methods were 1.02 and 2.75, respectively. Recovery of added lactose in milk by HPLC was 100.3% for whole milk, 97.1% for low fat milk, and 99.5% for skim milk.
Antimicrobial Activity of Sodium Bicarbonate
Authors: CORRAL LAURA G. , POST LAURIE S. , MONTVILLE THOMAS J.
Published: August 2006

Sodium bicarbonate (SB) inhibited the growth of bacteria and yeasts in agar media model systems under certain conditions. Escherichia coli, Lactobacillus plantarum, Staphylococcus aureus, and Pseudomonas aeruginosa aerobic plate counts were reduced 10,000‐fold by 0.12M (1% w/v) SB. Saccharomyces cerevisiae and Hansenula wingei were more sensitive; counts were reduced 100,000‐fold by 0.06M SB. Potassium bicarbonate was equally inhibitory, but equimolar sodium chloride had no effect, ruling out osmotic‐ and sodium‐mediated mechanisms of inhibition. The bicarbonate ion was identified as the probable cause of SB‐mediated inhibition although, in some cases, pH elevation played a significant role.
Bound Water and Freezing Point Depression of Concentrated Orange Juices
Authors: CHEN C.S.
Published: August 2006

Freezing points of orange juices (OJ) in the range 0° to 65° Brix were measured using the Beckman differential thermometers. Equilibrium freezing curves of OJ were characterized by the approximate freezing point depression equation of bound water theory. The average effective molecular weight was 235.6 ± 3.3 for Valencia, Corriente and blended frozen concentrated orange juice. The amounts of bound water were in the range 0.15 to 0.40 kg/kg solids.
Home‐Canning of Food: Effect of a Higher Process Temperature (121°C) on the Quality of Low‐Acid Foods
Authors: LAZARIDIS HARRIS N. , SANDER EUGENE H.
Published: August 2006

This study compared the effects of a 121°C (103 kPa) process with those of the traditional process on the quality of home‐canned, low‐acid vegetables: asparagus (mainly convection heat), strained squash (conduction heat), and peas (a combination of convection and conduction heat). Quality was assessed objectively (texture and color) and by sensory evaluation (texture, color and flavor). The higher temperature process did not adversely affect quality; in the case of squash it resulted in quality improvement.
Solute Effects at High Water Activity on Nonenzymatic Browning of Glucose‐Lysine Solutions
Authors: PETRIELLA CLAUDIO , CHIRIFE JORGE , RESNIK SILVIA L. , LOZANO ROBERTO D.
Published: August 2006

The effect of different polyols (glycerol, propylene glycol, sorbitol, 1,3‐butylene glycol, polyethylene glycol200, and polyethylene glycol 400) and various alkali metal chlorides (KCl, NaCl, LiCl, and CsCl) on the kinetics of nonenzymatic browning in glucose‐lysine solutions, of high water activity (aw) was studied. No particular inhibitory or promoting effect on browning of glucose‐lysine solutions, when adjusting a, with the various polyols, was found. The alkali metal chlorides had a significant influence on the rate of browning and the relative effect of cations (Li > Na > K, Cs) paralleled the hydrated ionicradii in solutions.
Effect of Warmed‐Over Flavor on Consumer Acceptance and Purchase of Precooked Top Round Steaks
Authors: WHITE F. D. , RESURRECCION A. V. A. , LILLARD D. A.
Published: August 2006

Retail samples of semimembranosus were roasted, sliced, wrapped in aluminum foil and stored at 1.0°C for 0, 1, 4, and 7 days. A panel of 100 consumers evaluated samples for the variables: preference, purchase intention, flavor, off‐flavor, and intended purchase frequency at three price levels. Panelists did not rate the 0, 1, and 4‐day samples differently on all sensory variables, but the 7‐day sample was rated as significantly different (P < 0.05) from all samples on each sensory variable. Results indicate that consumers were unable to detect off‐flavor in reheated semimembranosus samples at TBA numbers of 6.3 or lower.
Effects of Salt and Pyrophosphate on the Physical and Chemical Properties of Beef Muscle
Authors: PATERSON B. C. , PARRISH F. C. , STROMER M. H.
Published: August 2006

The effects of sodium chloride (NaCl) and pyrophosphate (PP) were examined by treating beef sternomandibularis muscle tissue and isolated beef myofibrils with various concentrations of NaCl, with and without 10 mM PP. Gel electrophoresis showed that higher NaCl concentrations (1.0M > 0.7M > 0.4M) increased the extraction of titin, myosin, and other myofibrillar proteins from beef tissue and that the inclusion of 10 mM PP to NaCl solutions enhanced the extraction of those proteins. Beef tissue water‐holding capacity (WHC) was increased by higher NaCl concentrations and the presence of 10 mM PP. Increased myofibrillar/cytoskeletal protein extraction, especially titin, was associated with increased beef myofibril swelling and increased beef muscle WHC.
Extraction of Protein from Slurries of Unfrozen and Frozen/Thawed Dark, Ground Turkey Meat and Skin with Selected Potassium and Sodium Salts
Authors: KING A. J. , EARL L. A.
Published: August 2006

Patty formulations were made from dark, ground turkey meat, skin and selected sodium and potassium salts. Slurries made from unfrozen and frozen/thawed formulations were analyzed for pH and sediment. Supernatant from slurries was analyzed for protein and electrophoretic components. Sediment from extracts generally increased as pH increased for both storage conditions. No association between pH and protein in the supernatant of slurries was observed. Neutral and alkaline polyphosphates combined with NaCl extracted (P < 0.05) more protein than other combinations of salts. Patterns on sodium dodecyl sulfate polyacrylamide gels showed that sodium pyrophosphate‐glassy sodium polyphosphate (0.5%) extracted 9 protein bands while NaCl (2.0%) extracted 13 protein bands.
Rheological and Gelation Properties of Meat Batters Prepared with Three Chloride Salts
Authors: BARBUT S. , MITTAL G.S.
Published: August 2006

The gelation and rheological properties of poultry meat emulsions prepared with three chloride salts (NaCl, KCl, MgCl2) and 50/50 mixtures of the above salts at isoionic strength (IS = 0.42) were studied. The relationship between shear rate and shear stress for the different raw meat emulsions was found to be nonlinear and followed Bingham pseudoplastic behavior. The yield stress for the emulsion containing only MgCl2 was significantly lower as compared to all the other treatments. The highest rigidity modulus values obtained during cooking were observed in the NaCl + MgCl2 treatment followed by the NaCl + KCl, NaCl and KCl. The emulsion containing MgCl2 only broke down at the initial stages of cooking, exhibiting the destabilizing effect of the magnesium cation.
Calorimetric Changes During Development of Rigor Mortis
Authors: PARK JAE W. , LANIER TYRE C.
Published: August 2006

Postmortem thermal behavior of tilapia dorsal muscle was investigated by differential scanning calorimetry (DSC) and postmortem biochemical changes were determined by pH and ATP/IMP ratio. A large exothermic DSC peak near 50°C, observed soon after sacrificing, was the most striking difference between thermograms of pre‐rigor muscle compared to that of post‐rigor muscle. This exothermic peak was attributed to ATP hydrolysis based on the observed effects of added ATP, EGTA, and CaCl2.
Characterization of Fish Muscle Type I Collagen
Authors: KIMURA SHIGERU , ZHU XIAO‐PING , MATSUI RISAKO , SHIJOH MORIHIDE , TAKAMIZAWA SATOSHI
Published: August 2006

Muscle Type I collagen of five teleosts was characterized with respect to its thermal stability and subunit composition. The muscle collagen exhibited a higher denaturation temperature, Td, in solution and a higher degree of proline hydroxylation, compared with skin Type I collagen of the respective species. Moreover, the Td values seemed to increase with the increasing upper limit of environmental temperature of fish habitats. The subunit composition also varied with fish species; an α1α2α3 heterotrimer existed in eel and common mackerel and an (α1)2α2 heterotrimer in saury, while (α1)2α2 and α1α2α3 heterotrimers appeared to be major and minor components, respectively, in chum salmon and carp.
Effects of Tripolyphosphate Dips on the Quality of Thermally Processed Mullet (Mugil cephalus)
Authors: ENGLISH P. M. , GERDES D. L. , FINERTY M. W. , GRODNER R. M.
Published: August 2006

The feasibility of thermally processing fresh and frozen mullet was investigated. The average time to reach a 12D process at 121°C (15 psi) was 54 min. Various pre‐can tripolyphosphate treatments were used to improve final product quality. Most changes in Hunter color difference values due to treatment or to storage period were insignificant. Pretreatment with sodium tripolyphosphate (0.07‐0.19% P2O5) significantly improved texture (p<0.005) of the canned product as measured by an Instron Texture Analyzer equipped with Kramer Shear Cell. Sensory panel texture scores correlated well with Instron shear values. Panelists could distinguish between treatments and treatment levels.
Effect of Storage Temperatures on the Formation of Disulfides and Denaturation of Milkfish Actomyosin (Chanos chanos)
Authors: JIANG SHANN‐TZONG , HWANG DER‐CHYAN , CHEN CHING‐SAN
Published: August 2006

The effects of frozen storage temperatures on the formation of disulfides and the denaturation of actomyosin (AM), extracted from milk‐fish (Chanos chanos) dorsal muscle, were investigated. The activities of Ca‐ATPase and Mg(Ca)‐ATPase, Ca‐sensitivity and AM solubility in 0.6M KCl decreased at a higher rate at −20°C than at −35°C. The total NaBH4‐soluble and insoluble proteins increased at a much higher rate at −20°C than at −35°C. During the freezing process, the total SHs decreased significantly; the total SHs decreased with a faster note at −20°C than at −35°C, suggesting that more disulfides formed in samples at −20°C than at −35°C. During storage, disulfides formed at −20°C but not at −35°C.
Permeation Rate During Reverse Osmosis of Milk Influenced by Osmotic Pressure and Deposit Formation
Authors: KULOZIK ULRICH , KESSLER HEINZ‐GERHARD
Published: August 2006

During the concentration of milk by reverse osmosis deposited layers are formed on the membrane which constitute an additional resistance to permeation. Permeation is seen as mass flow through two resistances, namely laminar flow through the deposited layer and transport by diffusion through the membrane. A comparison of reverse osmosis of pure milk protein solutions and skim milk showed that inorganic ions increased the resistance to flow of the deposited layer considerably. The pressure loss through the deposited layer Δ pL was found by experiment. By means of regression analysis, mathematical relationships could be obtained to describe the effects of the processing variables on it.
Grain Extract‐Milk Beverage: Processing and Physicochemical Characteristics
Authors: SINGH T. , BAINS G. S.
Published: August 2006

Extracts from germinated barley, wheat, triticale, and corn showed compatibility when blended with milk in proportions of 30%, 40%, and 50%, respectively. The pH of grain extract‐milk blends initially adjusted to 7.2 decreased to pH 6.2‐6.4 when processed in bottles at 121°C for 15 min. The wheat and barley extract beverages scored highest preference followed by triticale and corn beverages. The beverage has excellent malty taste and smooth mouth feel.
Factors Related to Potato Mealiness
Authors: McCOMBER DIANE R. , OSMAN ELIZABETH M. , LOHNES ROBERT A.
Published: August 2006

Four potato cultivars from 1984 and 1985 growing seasons were studied. Specific gravity did not correlate with potato size or shear strength, nor could it be used to predict sensory mealiness scores. Shear strength measures of the cooked potatoes showed that the Russet Burbank had a particularly strong structure at low deformations. Starches from the two more mealy cultivars, Russet Burbank and Norchip, had slightly lower gelatinization temperatures than those from the two waxy cultivars, Pontiac and LaSoda. Gelatinization temperatures were higher in potato juices than in water. Starches from the two mealy cultivars gave swelling powers between those of the two waxy cultivars, but yielded higher solubles. Pontiac potato starch exhibited anomalous behavior in its resistance to swelling and in development of viscosity in the amylograph.
Functional Properties of Whey‐Potato Protein Composite Blends in a Model System
Authors: JACKMAN ROBERT L. , YADA RICKEY Y.
Published: August 2006

Potato protein from cv. Simcoe was combined with protein from acid whey in various proportions. Several functional properties of composites were determined over the pH range 4 to 8. pH, the proportion of potato protein, and their interaction significantly (p< 0.001) affected protein functionality. Addition of potato protein to whey significantly (p<0.05) reduced solubility of composites at pH 4 and 5 and thermal stability at each pH. Maximum thermocoagulation of proteins increased eightfold in magnitude and shifted from pH 4 to 6 with increasing potato protein. Emulsification and foaming properties generally improved as pH increased and the proportion of potato protein decreased. Protein solubility was significantly (p<0.001) correlated with other functional properties.
Effect of Various Soy Protein Products on Retention of Nonheme Iron from a Casein Test Meal or from Soy‐Based Test Meals
Authors: THOMPSON DONALD B. , ERDMAN J. W.
Published: August 2006

The influence of soy product processing on whole‐body 59Fe retention by the rat was examined. Some, but not all, soy protein products present in the diet previous to a casein‐based radiolabeled test meal lowered iron retention relative to that by rats fed the casein diet. A soy fiber preparation in the diet did not adversely affect 59Fe retention. When various radiolabeled test meals were fed in either acid or neutralized form, neutralization of soy protein isolate (SPI), but not of casein, led to less 59Fe retention (PC 0.01) from the test meal. After appropriate heat treatment, 59Fe retention from acid and neutralized SPI was not distinguishable.
Time and Temperature Effect on Stability of Moroccan Processed Orange Juice during Storage
Authors: KAANANE A. , KANE D. , LABUZA T.P.
Published: August 2006

The loss of quality of processed pasteurized orange juice stored at 4°C, 22.5°C, 35°C, and 45°C for up to 14 wks was evaluated. The results showed that parameters such as pH, total solids, titratable acidity, formal index, and total sugars did not significantly change during storage at all temperatures. However, a major change was observed for ascorbic acid content, reducing sugars and furfural production, except for storage temperature at 4°C. Ascorbic acid degradation, sucrose hydrolysis, and furfural build‐up followed pseudo‐zero order reaction kinetics. The minimal change of formol number and total sugars suggested that nonenzymatic browning was mainly due to ascorbic acid degradation. Fufurfal formation during storage was found to be much higher than that reported in the literature.
Viscosity Reduction by Homogenization of Orange Juice Concentrate in a Pilot Plant Taste Evaporator
Authors: CRANDALL P.G. , DAVIS K.C. , CARTER R.D. , SADLER G.D.
Published: August 2006

Controlling viscosity is critical to efficient evaporation and pumping of citrus concentrates. Viscosity was reduced by a commercial homogenizer installed between the third and fourth stage of a pilot plant TASTE evaporator. Juice was concentrated to 65°Brix with and without homogenization. The results showed a 13% decrease in viscosity due to homogenization. Mean non‐homogenized values were 279 mPa.s (s.d. = 7.5) on the 65°Brix control and 242 mPa.s (s.d. = 10) on the homogenized concentrate, both measured at 3.50 set1, which was calculated to be the shear rate for these samples within the third stage of this evaporator. This decrease in viscosity also reduced the energy consumption about 3 to 4% or produced a higher (2 to 3) °Brix concentrate. Homogenization did not significantly affect the juice color, acid, pulp or vitamin C.
Delayed Light Emission as a Biochemical indicator of Papaya Heat Treatment
Authors: CHAN HARVEY T. , FORBUS WILLIAM B.
Published: August 2006

Heat inactivation of the delayed light emission (DLE) system in papayas between 42°C to 48°C followed first order kinetics. However, between 49°C to 51°C heat inactivation was biphasic and both phases followed first order kinetics, indicating the presence of a heat‐sensitive and heat‐resistant component. Arrenhius plots suggested the existence of three different luminescence components in papayas. The heat stability of the most heat‐resistant DLE may represent a chemical luminescence component not dependent on tissue integrity. DLE measurements provided a quantifiable, nondestructive means for measuring the primary deleterious effects of heat damage.
Maillard Browning Effects on In Vitro Availability of Zinc
Authors: WHITELAW MURRAY L. , WEAVER CONNIE M.
Published: August 2006

An in vitro dialysis procedure was employed to determine the effect of Maillard browning on apparent 65Zn availability. In the presence of 65ZnCl2, the amino acids glycine, D‐leucine, L‐proline, L‐lysine and L‐glutamic acid were combined with D‐glucose and autociaved (110°‐120°C, 15 atm, 10 min) to produce high molecular weight 65Zn binding compounds that were not bialyzable (6‐8 KD). Nondialyzable bound zinc is considered to be unavailable; however, subjecting these compounds to simulated gastrointestinal digestive conditions released most of the unavailable 65Zn. Dialysis of degerminated corn meal samples, which had been extrinsically labeled with 65Zn, showed that toasting (220°C, 25 min) decreased the availability of 65Zn. Simulated digestion released a portion of this unavailable 65Zn.
Characterization of the Photodegradation of β‐Carotene in Aqueous Model Systems
Authors: PESEK C.A. , WARTHESEN J.J.
Published: August 2006

The photodegradation of β‐carotene in model dispersions was studied to gain a better understanding of carotene stability in foods. Aqueous dispersions were exposed to 250 ft‐c of light at varied times and temperatures. Analysis was by HPLC and spectrophotometry. Degradation reactions fit a first‐order kinetic model. Temperature, physical state and β‐carotene microenvironment had some influence on degradation rates. cis‐isomers of β‐carotene were present and the relative amounts of cis‐isomers increased with time of exposure.
Impedance Based Rapid Method for Detection of Spoilage Organisms in UHT Low‐Acid Foods
Authors: COPPOLA K. , FIRSTENBERG‐EDEN R.
Published: August 2006

An impedance procedure was developed for rapid screening of low acid foods. Impedance Medium was used during the pre‐enrichment step and the capacitance monitoring stage using the Bactometer®. Thermophiles and mesophiles were detected by incubating at 55°C and 35°C. Anaerobes were detected by either placing the Bactometer® in an anaerobic chamber or adding an oxygen reducing membrane fraction directly to the medium. Naturally contaminated foods containing approximately 104 CFU/g resulted in detections within 8 hr. Artificially contaminated products with 104 CFU/g resulted in detections within 24 hr (6 hr pre‐enrichment inclusive). This procedure screened low‐acid foods within 24 hr, faster than the conventional methodology.
Availability of Iron from Food Cooked in an Iron Utensil Determined by an In Vitro Method
Authors: MISTRY A. N. , BRITTIN H. C. , STOECKER B. J.
Published: August 2006

Availability of iron from food cooked in iron utensils was determined by an in vitro method. Foods were cooked in iron (I) and in noniron (NI) utensils and combined to form meals. Applesauce and the meal contained more iron when cooked in I than in NI. The meals were subjected to simulated gastrointestinal digestion. Iron from the digestion mixture which diffused across a semipermeable membrane was measured calorimetrically and by radioassay. Treatment (cooked I vs NI) did not affect dialyzable iron. The radioassay showed higher dialyzable iron than the calorimetric method. Iron added to food by cooking in iron utensils was as available (as indicated by dialysis) as native food iron.
A Microscopic Method to Quantify Whippability
Authors: HUNG Y.‐C. , McWATTERS K. H. , CHINNAN M. S.
Published: August 2006

A microscopic method based on stereologic principles was developed to quantify the amount of air in a gas‐in‐liquid dispersion. Whipped pastes made from cowpeas dried at 50, 70, 90, or 110°C were used as the test system. The method effectively demonstrated qualitative and quantitative differences in the samples and correlated well with specific gravity and total foam volume measurements; the correlation coefficients were – 0.98 and 0.94, respectively.
A Research Note Stability of Anthocyanins from Zebrina pendula and Ipomoea tricolor in a Model Beverage
Authors: TEH L. S. , FRANCIS F. J.
Published: August 2006

Anthocyanins from two sources with reported high stability, Ipomoea tricolor and Zebrina pendula, were compared with extracts from blackberries containing mainly cyanidin‐3‐glucoside (Cn‐3‐G) and a commercial enocyanin. The pigment samples were formulated in a sugar, citrate‐phosphate buffer solution for storage at room temperature. Tristimulus color data and pigment retention were measured at periods up to 82 weeks. The Ipomoea pigments were the most stable. Zebrina and Cn‐3‐G samples were similar followed by enocyanin. Deacylated pigments from both Ipomoea and Zebrina were the least stable indicating that the acyl groups conferred stability.
Factors Affecting the Palatability and Shelf Life of Precooked, Microwave‐Reheated Beef Roasts
Authors: PATERSON B.C. , PARRISH F.C.
Published: August 2006

Beef infraspinatus roasts were used to determine the effects of phosphate injection and acetic acid treatment on precooked microwave‐reheated beef roasts. Treatments consisted of roasts pumped 10% of their weight with water, water containing 4.75% tripolyphosphate, water containing 4.75% tripolyphosphate and 10% NaCl, and roasts with no added water. After cooking, roasts were halved, and one half of each roast was dipped in 3% acetic acid before vacuum‐packaged, refrigerated storage. Results showed roasts that contained both salt and phosphate had the lowest cooking losses, TBA numbers, Warner‐Bratzler Shear values, and were rated by sensory panelists as the most palatable. Treatment with acetic acid significantly (P<0.05) lowered bacterial counts without adversely affecting sensory qualities of the precooked microwave‐reheated beef roasts.
Heating and the Distribution of Total and Heme Iron Between Meat and Broth
Authors: BUCHOWSKI M. S. , MAHONEY A. W. , CARPENTER C. E. , CORNFORTH D. P.
Published: August 2006

The effect of heat on movement of total and heme iron from meat to broth was investigated. Total iron by a wet ash method was nearly identical to the sum of heme iron plus nonheme iron. The total amount of nonheme iron increased with cooking temperature (r = 0.98), as did the amount of nonheme iron in the broth (r = 0.93). Leaching of heme pigments into the broth was greatest at 60°C. Boiling (97°C) rapidly coagulated the meat pigments and minimized the leaching of heme pigments into the broth. More total iron (85.3%) was retained in boiled (97°C) meat than in meat heated 1 hr at 60°C (81.6%), 77°C (78.2%) or autoclaved (77.5%).
Fractionation and Characterization of Glycomacropeptide from Caseinate and Skim Milk Hydrolysates
Authors: MORR C.V. , SEO A.
Published: August 2006

Glycomacropeptide (GMP) was isolated from crystalline rennin and microbial rennet hydrolyzed caseinate and skim milk by Sephadex gel filtration, DEAE Sephadex ion exchange chromatography, Con A‐Sepharose affinity chromatography and exhaustive dialysis and characterized by size exclusion and reversed phase high performance liquid chromatography (HPLC) and sodium dodecyl sulfate gel electrophoresis (SDS PAGE). Size exclusion HPLC revealed one major GMP peak with a molecular weight of 33,000 daltons. SDS PAGE revealed a group of size‐heterogeneous peptides with molecular weights of < 18,000 daltons. Reversed phase HPLC revealed one major GMP peak with several minor peptides, indicating heterogeneity with respect to hydrophobicity/polarity.
Masking of Soy Protein Flavor by Tomato Sauce
Authors: McDANIEL M. R. , CHAN N.
Published: August 2006

Flavor interaction in a model system consisting of 5% (w/w) soy protein in a series of tomato sauces containing 55–100% commercial tomato paste was evaluated by six trained panelists. Intensities of the tomato flavors were found to increase with tomato concentration. The combination of the soy and tomato components resulted in the repression of the bitter, harsh and astringent tomato flavors, and significantly reduced the overall flavor and acidic intensities of the tomato component. Individual odors and flavors of the soy protein became indistinguishable in soy/tomato mixtures. There was a substantial reduction in the overall soy odor, flavor and aftertaste with the increase in tomato concentration.
Removal of Phytate from Great Northern Beans (Phaseolus vulgaris L.) and Its Combined Density Fraction
Authors: REDDY N. R. , SATHE S. K. , PIERSON M. D.
Published: August 2006

The effect of pH on the dissociation of phytate complexes and subsequent removal of phytate from Great Northern bean (GNB) flour and its combined density fraction (CDF) was investigated. The largest amount of phytate removed was from GNB flour and CDF dispersions adjusted to pH 7.0 during dialysis. Dialyzed, unadjusted GNB flour and CDF respectively contained 55.4% and 59% of phytate in water‐soluble form. The results indicate that phytic acid is present in GNB as a water soluble salt with a M.W. less than 1,000 daltons, water soluble complex with M.W. more than 1,000 daltons, and water insoluble complex. The presence of phytate in the CDF did not affect in vitro digestibility of CDF proteins.
Metabiotic Association of Fusarium, Alternaria, and Rhizoctonia with Clostridium botulinum in Fresh Tomatoes
Authors: DRAUGHON F. A. , CHEN S. , MUNDT J. O.
Published: August 2006

Clostridium sporogenes and C. botulinum grew, and toxin was produced by C. botulinum in a metabiotic relationship with fungi in fresh tomatoes. Fungi of the genera Alternaria, Rhizoctonia and Fusarium were studied. Infection of tomatoes with the fungi increased the pH of tomato tissues as high as pH 8.0. A gradient in pH across the tomato tissue was observed with pH in healthy tissue at approximately normal values (pH 4.3 to pH 4.5). Macerates from tomatoes inoculated with C. botulinum and Alternaria or Fusarium were toxic to mice but Rhizoctonia infected tomatoes did not tend to support toxin production by C. botulinum even though the pH of infected tomatoes was pH 5.3 to 7.6.
Fermentation of Cucumbers in Anaerobic Tanks
Authors: FLEMING H.P. , McFEETERS R.F. , DAESCHEL M.A. , HUMPHRIES E.G. , THOMPSON R.L.
Published: August 2006

A procedure was developed and tested for fermentation of cucumbers at low concentrations of NaCl in experimental, anaerobic tanks. The procedure included washing of the cucumbers, use of a buffered cover brine composed of 0.045M calcium acetate, sodium chloride to equilibrate at 2.7% or 4.6%, Lactobacillus plantarum culture, and N2 purging to remove dissolved CO2. The fermentations were predominantly homofermentative, lactic acid accounting for 95% of the cucumber sugars fermented. Firmness retention of the fermented cucumbers during storage for 1 year was improved by heating packaged products to 69°C before storage, but firmness retention was acceptable in un‐heated products.
Use of an Octadecyl‐Bonded Silica and a Styrene‐Divinylbenzene Copolymer for the Recovery of Blackcurrant Aroma Compounds from a Food Plant Waste Water
Authors: BITTEUR S. , ROSSET R.
Published: August 2006

Octadecyl‐bonded silica and styrene‐divinylbenzene copolymer columns were investigated for the trace enrichment of blackcurrant aroma compounds identified in a food plant effluent. Using a calibration procedure of reversed‐phase systems in pure water, recoveries of identified solutes could be predicted for various volumes of extracted sample. Under identical conditions, the organic resin appeared to be the less distorting extracting material. Experimental yields were almost unaffected by the nature and the volume of the eluting solvent in the range studied. The extracted compounds were practically recovered with ethanol, meeting food processing regulations.
Application of Time‐Temperature Indicators in Monitoring Changes in Quality Attributes of Perishable and Semiperishable Foods
Authors: WELLS JOHN HENRY , SINGH R. PAUL
Published: August 2006

The response of full‐history time‐temperature indicators attached to different packages containing five perishable and semiperishable foods (tomatoes, naked and wrapped lettuce, canned fruitcake, and UHT sterilized milk) was studied. The products were stored at constant and variable temperature treatments simulating commercial storage and handling practices. Changes in specific quality attributes were periodically evaluated by means of sensory analysis, and the monitored attributes were correlated with indicator response. Statistical analysis showed significant correlations (p < 0.05) between the indicators studied and quality changes in tomatoes and UHT sterilized milk.
Role of Acetaldehyde Production in the Removal of Astringency from Persimmon Fruits under Various Modified Atmospheres
Authors: PESIS EDNA , LEVI AHARON , BEN‐ARIE RUTH
Published: August 2006

Astringency of persimmons was removed by enclosing the fruits in polyethylene bags under vacuum or by replacing air with N2 or CO2. Acetaldehyde produced by the fruit under these conditions accumulated at different rates. The rate of the deastringency process was directly proportional to the level of acetaldehyde accumulation. Thus, the fruit held at 20°C in CO2 was the first to lose its astringency, but showed internal browning after 1 wk. Fruits under vacuum or N2, where less volatiles accumulated, maintained their high quality and firmness for 2 wk at 20°C or 3 months at − 1°C. However, fruit held under vacuum began to show internal browning when acetaldehyde accumulated above a certain level.
Heat Inactivation of Pectinesterase in Orange Juice Pulp
Authors: WICKER L. , TEMELLI F.
Published: August 2006

Heat inactivation of pectinesterase in juice pulp was nonlinear suggesting the presence of fractions of pectinesterase with differing heat stabilities. The residual activity rapidly decreased to 4% upon heating for 19 sec at 80°C and decreased very little upon subsequent heating for up to 180 sec at 80°C. The D values (time to inactivate 90% of the enzyme) at 90°C of the heat sensitive and heat stable fractions were estimated to be 0.225 and 32 sec, respectively. The Z values (change in temperature to achieve a 10‐fold change in time of inactivation) were estimated to be 10.8°C and 6.5°C for the sensitive and stable fractions, respectively.
Quality Changes and Nonenzymic Browning Intermediates in Grapefruit Juice During Storage
Authors: LEE H.S. , NAGY S.
Published: August 2006

Effects of storage temperature and time on the quality of commercially canned grapefruit juice were investigated. The most noteworthy and reproducible trend observed by HPLC was a significant increase in concentration of 5‐hydroxymethylfurfural and furfural with increased storage temperature. During storage over 50% of sucrose was hydrolyzed after 6 wk at 30°C, and the reducing sugars increased in accordance with hydrolysis of sucrose. In the juice stored at 50°C, more than 98% of the ascorbic acid, and about 9% of total sugars were lost. Lightness value of juice decreased continuously during storage.
Chemical Forms of Iron, Calcium, Magnesium and Zinc in Black, Oolong, Green and Instant Black Tea
Authors: JACKSON LAUREN S. , LEE KEN
Published: August 2006

The chemical forms of iron, calcium, magnesium and zinc were quantified in black, oolong, green and instant black tea infusions. Iron was least soluble in black tea (69%) and most soluble in instant black tea (100%). Calcium was least soluble in green tea (46%) and instant black tea (35%). Almost all magnesium and zinc (89%‐98%) were soluble in all teas. The fermented teas had more complexed iron than unfermented tea. Conversely, more ionic iron was in green tea. All ionic iron in the four teas was in the ferric state. Tannase, a polyphenol degrading enzyme, and lemon juice solubilized iron and calcium in some teas. Tannase and lemon juice might reduce the detrimental effect of tea on mineral availability.
Total Caloric Input of a Thermal Process as an Index of Lethality for Foot‐and‐Mouth Disease Virus
Authors: BLACKWELL J.H. , NOLAN E.J. , RICKANSRUD D.A.
Published: August 2006

Because significant quantities of foot‐and‐mouth disease virus undetectable by cell culture infectivity assay can persist in infected tissues throughout thermal processing, classical methods for measuring virus inactivation are difficult to achieve. This study was undertaken to observe the lethality of a given process rather than determining a constant for process time for a given lethality. Thermal diffusivities (α) and one‐dimensional heat flux (Q) were determined for three thermal processes used in processing of beef and pork products. Foot‐and‐mouth disease virus survived in ground beef cooked in flexible nylon thermal processing tubes to core temperatures of 63°C (892 kcal/ m2) in 1.2 hr and 71.2°C (1004 kcal/m2) in 1.45 hr; however, the virus did not survive after processing to a core temperature of 79.4°C (1363 kcal/m2) in 2.0 hr.
Effect of Sodium Stearoyl‐2‐Lactylate on the Rheological and Baking Properties of Wheat Bread Fortified with Defatted Soybean and Sesame Meal
Authors: SERNA‐SALDIVAR S.O. , LOPEZ‐AHUMADA G. , ORTEGA‐RAMIREZ R. , DOMINGUEZ R. ABRIL
Published: August 2006

Wheat flour was fortified with 8% DSBM (defatted soybean meal), 12% DSBM and 8% DSBM/4% DSM (defatted sesame meal) to increase the protein content and amino acid profile, and to upgrade the overall nutritional value of the bread. SSL (sodium stearoyl‐2‐lacty‐late), at 0.5 and 1% levels, was incorporated into the three bread systems to overcome the deleterious effect of fortification on bread quality. Amylograph peak viscosity, dough elasticity, dough stability and bread volume improved when SSL was used. Addition of 1% SSL improved rheological properties and bread volume to a greater extent than 0.5% SSL. The control (100% wheat) bread had the best flavor, texture and color scores, followed by the 8% DSBM, 8% DSBM/4% DSM and 12% DSBM breads.
Immunochemical Properties of Native and Heat Denatured Ovalbumin
Authors: BRETON C. , THANH L. PHAN , PARAF A.
Published: August 2006

Affinity antibodies purified against native ovalbumin were found more reactive (higher avidity) against heat‐denatured ovalbumin than against the native molecule by three different immunochemical methods. Quantitative immunoprecipitation in soluble phase revealed that more antigen‐antibody complexes were insoluble with native ovalbumin than with heat‐denatured ovalbumin; 25% of antibodies were still present in supernatant at equivalence as measured by ELISA. At the same conditions with heat‐denatured ovalbumin, very small amounts of antibodies were precipitated while almost no activity was found in the supernatant. Classical ELISA or competitive ELISA test allowed detection down to 100 ng/mL of native ovalbumin and 10 ng/mL of denatured ovalbumin.