bluuebunny/crossref_metadata_2025 huggingface dataset:
Colouring our foods in the last and next millennium
Authors: Downham Alison , Collins Paul
Published: March 2003

Summary Colour in one form or another, has been added to our foods for centuries. It is known that the Egyptians coloured candy, and wine was coloured as long ago as 400 bc. The developing food industry had available a vast array of synthetic colours in the late 1800s. This led to colours being added for decorative purposes and unfortunately to disguise low quality foods. There was no control over this use of colour and so inevitably legislation came into force. In particular this was as a result of health concerns over some of the toxic compounds used. An established list of permitted synthetic colours eventually came into force in most countries early in this century. In the last twenty years however, consumers have become increasingly aware of the ingredients in their foods and as such they require foods to be as ‘natural’ as possible. This combined with technological developments has fuelled the increase in the usage of naturally derived colours. Today the food industry has an extensive colour palette available, allowing selection of the most suitable colour for their application requirements. Legislation is also in place to protect the consumer. Colour suppliers are however constantly striving to improve the technical and physical properties of their colour portfolio, to make the use of colour easier, to improve the stability and to meet customer demands on the functional additives used within colour formulations. This paper will review all colours in terms of recent developments and regulations as well as addressing the question of the future of colours in the next millennium.
Dynamics of internal atmosphere and humidity in perforated packages of peeled garlic cloves
Authors: Lee Dong Sun , Kang Jun Soo , Renault Pierre
Published: March 2003

A mathematical model was developed for estimating the changes in the atmosphere and humidity within perforated packages of fresh produce. The model was based on the mass balances of O2, CO2, N2 and H2O vapours in the package, which include terms for their transfer through perforations and film, respiration and water transpiration. The model was verified by comparing predicted and measured gas compositions and relative humidities inside experimental packages of peeled garlic cloves stored at 5 and 20 °C. The model was then applied to commercial‐sized packages with 0, 6 and 992 perforations at 5 °C, and the quality attributes of the cloves were monitored. Hermetic packaging, which produced a modified atmosphere of 0% O2, 5–15% CO2 and saturated humidity, was better than perforated packages, which were tested to see if they maintained the freshness of the peeled garlic cloves.
Sensory characteristics of sorghum composite bread *
Authors: Carson Lin , Setser Carole , Sun Xiuzhi S.
Published: March 2003

Sensory tests on bread made from a 50% sorghum‐based composite flour were made by six trained panellists. A descriptive test was used to identify the characteristics of aroma, crumb flavour, top crust flavour and texture of the bread by comparison with a commercial rye bread. Hay‐like, an attribute that the panellists associated with sorghum, was noted in the analysis of aroma. Slight sourness and astringency were experienced in the crumb and top crust flavours. Textural differences existed between the two breads because of differences in formulation and between the rye and sorghum flours. The sorghum composite bread’s acceptability with 37 consumers resulted in an overall acceptability mean score of 6.9 on a nine‐point hedonic scale.
A classification system for microwave heating of food
Authors: Bows John R.
Published: March 2003

The microwave‐heating behaviours observed in many food‐stuffs are often complex and apparently unpredictable. To identify the underlying factors which give rise to this complexity, a novel means of classifying and predicting microwave‐heating behaviour is proposed and validated. The approach is based on the applicator type, material‐electrical size (related to physical size and electrical properties) and how the microwave field is controlled. It is shown how the classification method can provide a useful framework for the understanding of the principal factors underlying heating behaviours, as well as identifying approaches to control microwave heating.
Cooked and brined shrimps packed in a modified  atmosphere have a shelf‐life of >7 months at 0 °C, but spoil in 4–6 days at 25 °C
Authors: Dalgaard Paw , Jørgensen Lasse V.
Published: March 2003

Summary Spoilage and safety of cooked, brined and modified atmosphere packed shrimps were studied at 0, 5, 8, 15 and 25 °C. Shrimps from two sources, cold and warm waters, were brined in a sodium–chloride brine containing benzoic, citric and sorbic acids. Shelf‐life was above 7 months at 0 °C but only 4–6 days at 25 °C. Apparent activation energy for the effect of temperature on shelf‐life was > 100 kJ mol‐1. This pronounced effect of temperature was explained by changes in spoilage microflora at different storage temperatures. Simple and empirical mathematical models for rates of spoilage were developed for the prediction of shelf‐life at different temperatures. To evaluate safety, products were challenged with Listeria monocytogenes and spores of Clostridium botulinum. Above 5 °C growth responses of L. monocytogenes followed the square root model with a Tmin‐value of +0.2 °C. Cl. botulinum produced toxin at the time of spoilage at 25 °C but only in shrimps with < 3% water‐phase salt.
Use of laser‐scattering imaging to study tomato‐fruit quality in relation to acoustic and compression measurements
Authors: Tu Kang , Jancsók Pál , Nicolaï Bart , De Baerdemaeker Josse
Published: March 2003

Summary A 670nm, 3 mW solid‐state laser diode module has been used as light source to monitor quality changes of tomatoes (c.v. Trust) stored at room temperature for 8 days. The scattering images were captured and the total number of pixels in the image was taken as an indicator of fruit ripeness. Non‐destructive acoustic and traditional compression tests were used to determine the firmness of tomatoes. The results showed significant differences in image size (number of pixels) for tomatoes at different maturity stages. The image size increased during the storage period. Fruit firmness showed a negative correlation with the image size. The soft tomato corresponds to a larger image size. A second order polynomial equation expressed the relationship between the stiffness factor and the size of scattering image (r2≈ 0.62). The system has the potential to be used to evaluate the ripeness of tomato fruits.
Effect of reciprocal pressurization on germination and killing of bacterial spores
Authors: Furukawa S. , Nakahara A. , Hayakawa I.
Published: March 2003

We measured the germinating and inactivating effects of reciprocal pressurization (consisting of six cycles of 5 min compression and rapid decompression) (RP) on bacterial spores compared with the effects of continuous pressurization (CP) by using heat sensitivity (70 °C, 30 min) as a criterion for germination. There was no significant difference in the germination of spores by RP and CP, but there was a significant difference in spore inactivation by RP and CP except for 200 MPa‐25 and 35 °C. The number of germinated spores was more than the number of inactivated spores following RP and CP. These results indicated that compression could initiate germination, whereas rapid decompression could not initiate germination, but could inactivate the germinated spores. Thus, RP was more effective than CP in inactivating spores.
Analytical techniques for the estimation of sulphite binding components in ciders and wines
Authors: Lea Andrew G. H. , Ford Graeme D. , Fowler Susan
Published: March 2003

Summary A rapid high performance liquid chromatography (HPLC) method based on the formation of dinitrophenylhydrazine
(DNPH) derivatives was developed for the analysis of the major sulphite binding carbonyls in fermented ciders (acetaldehyde, pyruvate, α‐ketoglutarate, galacturonic acid and L‐xylosone). The synthesis of the DNPH derivative of L‐xylosone, for use as an analytical standard, is also described. These data were used to calculate the predicted sulphite binding power of fermented ciders at various levels of free sulphur dioxide. Analysis of free and bound sulphur dioxide in the ciders, after equilibration with known amounts of added sulphite, was used to calculate the experimental sulphite binding power. These techniques were applied to a major study of sulphite binding in ciders which is reported in an accompanying paper.
The gradient plate technique as a means of studying the recovery of heat‐injured Brochothrix thermosphacta
Authors: Rattanasomboon Naphaporn , Bellara Sanjay R. , Fryer Peter J. , Thomas Colin R. , McFarlane Caroline M.
Published: March 2003

Bacterial recovery from heat injury is influenced strongly by the nature of the recovery medium used to resuscitate cells. This study used agar gradient plates, in combination with image analysis, to study the synergistic effect of NaCl concentration (% w/v) and pH on the recovery of Brochothrix thermosphacta after heat treatment. Initially, exponential, early stationary and late stationary phase cultures of B. thermosphacta grown in all‐purpose tryptone (APT) broth at 25 °C were heat‐treated at 50 °C to measure thermal resistance. Late stationary phase cultures were found to be 2–3 times more heat‐resistant than the other two, with a D‐value of 14.8 min. Exponential and early stationary phase cultures were thermally treated and inoculated onto agar gradient plates (modified APT medium) and incubated at 25 °C. In the instance of the late stationary phase culture, there proved to be too low a cell concentration to obtain confluent growth. These plates had gradients of pH (4.0–7.4) and NaCl (1.5–8.1% (w/v)) running at right angles across them. After 48 h incubation, bacterial growth on these plates was measured by image analysis. In all bacterial cultures (heat‐treated or control), optimal growth was found at pH 6.8 and 1.5% NaCl (w/v) concentration. The range of salt concentrations and pH values over which growth could be observed was shown to be reduced as a consequence of heat treatment. Overall, it is suggested that the gradient plate technique, in combination with image analysis, could be useful in determining combinations of different environmental factors which are effective in preventing the recovery of heat injured bacterial cells.
Reducing weight loss of retorted soy protein tofu by using glucose‐ and microwave‐pre‐heating treatment
Authors: Kaye Yee K. , Easa Azhar Mat , Ismail Noryati
Published: March 2003

Soy protein isolate tofu with or without glucose was subjected to a pre‐heating treatment in a microwave oven before being thermally processed at 121 °C for a range of time between 5 and 25 min. The occurrence of the Maillard reaction during the processing of tofu containing glucose was shown by a decrease in pH and a change in colour of the tofu from pale white to brownish yellow. Retorted tofu prepared with glucose had a reduced weight loss and lower solubility in 1% sodium dodecyl sulphate solvent. This effect was most pronounced in the tofu containing glucose which had been preheated. Similarly, a lower percentage of glucose loss during retorting was seen in tofu containing glucose which had been preheated, which indicated that some level of the Maillard reaction may have occurred during the microwave pre‐heating treatment. The decrease in solubility in sodium dodecyl sulphate solvent was thought to be due to the formation of the ‘Maillard network’. It was hypothesized that this had provided a protection to the hydrophobic regions of the protein against attack from the solvent. The glycation effects and formation of the ‘Maillard network’ within tofu’s internal structure were suggested as the major reasons for the reduced weight loss of tofu containing glucose.
Structural properties of dehydrated products during rehydration
Authors: Krokida Magdalini K. , Maroulis Zacharias B.
Published: March 2003

The following structural properties of dehydrated apple, banana, carrot and potato were examined during rehydration: true density, apparent density, porosity and specific volume. Samples were dehydrated using five different drying methods: conventional, vacuum, freeze, microwave and osmotic; after which they were rehydrated in an air dryer at 50 °C and 80% air humidity. Structural properties were examined during rehydration to various moisture contents, ranging from 0.01 to 3.5 kg kg–1 (dry basis). The dehydrated products did not recover their structural properties after rehydration as a result of structural damage that occurred during drying and the hysteresis phenomenon which took place during rehydration. Porosity of the rehydrated products was higher during rehydration than during dehydration. A generalized structural model was used to describe the structural properties, and of the four parameters that were incorporated, only the shrinkage coefficient, which represents volume expansion, changed on rehydration.
The characteristics and stabilization of a caffeine demethylase enzyme complex
Authors: Sideso Odafe F. P. , Marvier Allison C. , Katerelos Nikolaos A. , Goodenough Peter W.
Published: March 2003

Cell‐free extracts (CFE) from Pseudomonas putida, cultured on caffeine as sole carbon and/or nitrogen source, contained proteins which demethylate caffeine. Caffeine metabolism correlated with production of two major proteins (43.5 and 36.6 kDa); we suggest that one or both of these are caffeine demethylase enzymes. HPLC analysis of caffeine degradation by P. putida showed that caffeine is converted to uric acid via 3–7‐dimethylxanthine, 7‐methylxanthine and xanthine. The stability of caffeine demethylase was greatly improved by the use of cryoprotectants and freeze drying to low moisture contents. Freeze‐dried cell‐free extracts maintained 83% of activity after 200 days of storage at 4 °C.
Effect of manufacturing treatments on the rheological character of Mozzarella cheese made from microfiltration retentate depleted of whey proteins1
Authors: Brandsma Randall L. , Rizvi Syed S. H.
Published: March 2003

Low‐moisture, part‐skim (LMPS) Mozzarella cheeses were made from highly concentrated skim milk microfiltration (MF) retentate and butteroil. Differing combinations of rennet concentration, coagulation temperature and post‐coagulation curd cutting time were used, with comparisons made of the rheological and functional characteristics of cheeses during ageing. Lubricated squeezing flow, stress relaxation, melt and stretch measurements demonstrated that commercial LMPS Mozzarella had substantial textural and functional change between 7 and 30 days of age, while the rheological and functional behaviour of LMPS MF Mozzarella (MFM) exhibited substantial change between 30 and 60 days of age. Rennet concentration was the only experimental factor to significantly affect MFM rheological and functional development. The delayed development of MFM was partially attributed to inhibition of normal cheese proteolysis via whey protein (WP) incorporation, lack of starter culture protease, and homogenization of MF cheesemilk. Use of starter culture in MFM led to improved rheological and functional behaviour.
In the words of experts: the interpretive process of the food irradiation debate
Authors: Ten Eyck Toby A. , Deseran Forrest A.
Published: March 2003

Irradiation has been touted as a way to safeguard the food supply. When we asked oyster harvesters in Southern Louisiana about their awareness and knowledge concerning this postharvest technology, we found that nearly half of them had never heard about it. We decided to look closer at the irradiation debate that has been taking place in two regional newspapers (Louisiana and Florida) to try to understand why the coverage of this issue may not be of interest to oyster harvesters. We interviewed reporters and sources who were involved in this coverage, and argue that one possible reason is that journalists have decided who the experts are on the issue, and have framed the controversy over irradiation as a public relations battle, and sources have not been overly opposed to this type of newswork. This type of journalism may have the effect of alienating those individuals whose livelihoods may be greatly impacted by the adoption of this technology. In addition, these findings have implications for individuals and groups interested in attracting the media spotlight concerning food safety issues.
Modelling ascorbic acid thermal degradation and browning in orange juice under aerobic conditions
Authors: Manso Maria C. , Oliveira Fernanda A.R. , Oliveira Jorge C. , Frías Jesús M.
Published: March 2003

The thermal degradation of ascorbic acid (AA) in orange juice was analysed over in a 20–45 °C temperature range. Dehydroascorbic acid (DA), pH and browning were also monitored. Small amounts of AA degradation could be described by first order kinetics, but when only low amounts of AA were retained sigmoidal kinetics were clearly appropriate. The Weibull model was used to describe this pattern (R2adj > 0.995). The rate constant increased with temperature according to an Arrhenius‐type relationship. The activation energy was 38.6 kJ/mol and at the average temperature of the range tested, 32.5 °C, the rate constant was 64.4 × 10−3 h−1. The shape constant decreased linearly with temperature, from 2.17 to 1.13. Before the time when the maximum degradation rate occurred, pH, DA concentration and browning remained fairly constant, and then increased. It was found that this behaviour, as well as the dependence of the shape constant on temperature, might be explained by (i) the reconversion of DA into AA, following first order kinetics in relation to DA and second order kinetics in relation to AA, and by (ii) different sensitivities of the reaction rate constants to temperature. Browning was also well described by the Weibull model with a temperature independent shape constant.
An EPR study into the effect of annealing on both the Mn2+ and free radical signal in lentil
Authors: Polat Mustafa , Korkmaz Mustafa
Published: March 2003

The results of an EPR investigation on dry lentil (macrosperma) are reported in the present work. The EPR spectrum of lentil is composed of an equally spaced sextet and a single weak resonance line appearing at g=2.0050. Whole intact individual and decorticated seeds and testa were studied separately; however, ground lentil was used throughout the work to avoid any possible problems arising from the microwave cavity filling factor. Although intact and decorticated seeds were found to exhibit both Mn2+ and radical signals, the testa exhibited only the radical signal. An increase and decrease of Mn2+ and radical signals were observed, respectively, below room temperature. Above room temperature, they both decreased and these decreases were irreversible. The kinetics of these decreases were studied in detail over a temperature range of room–423 K by annealing samples at different temperatures for various times.
A review of modified atmosphere packaging of fish and fishery products – significance of microbial growth, activities and safety
Authors: Sivertsvik Morten , Jeksrud Willy K. , Rosnes J. Thomas
Published: March 2003

Modified atmosphere packaging (MAP) extends shelf‐life of most fishery products by inhibiting bacterial growth and oxidative reactions. The achievable extension of shelf‐life depends on species, fat content, initial microbial population, gas mixture, the ratio of gas volume to product volume, and most importantly, storage temperature. The shelf‐life of fishery products is usually limited by microbial activity, although for some fatty fishes or at superchilled storage, it can be limited by nonmicrobial activity. Packaging of fishery products under modified atmospheres (MA) increases shelf‐life compared with those packaged under air, but confers little or no additional shelf‐life increase compared with vacuum packaging. The specific spoilage organism (SSO) of MA packaged cod at 0 °C has been found to be Photobacterium phosphoreum. Whether or not this bacterium is the general SSO for all marine temperate fishes at different storage temperatures and under various CO2/N2/O2 mixtures needs to be resolved. Without proper control of storage temperature, the benefits of MAP may be lost. Higher temperatures inevitably lead to less dissolved CO2 in the product and consequently loss of inhibitory effect, which may result in higher microbial and enzymatic activity, and uncertainties concerning the microbial safety, as food‐borne pathogens might be present in the product.
Storage technology of onion bulbs c.v. Rouge Amposta: effects of irradiation, maleic hydrazide and carbamate isopropyl, N‐phenyl (CIP) on respiration rate and carbohydrates
Authors: Benkeblia Noureddine , Varoquaux Patrick , Shiomi Norio , Sakai Hideki
Published: March 2003

The effects of γ‐irradiation, maleic hydrazide (MH) and carbamate isopropyl, N‐phenyl (CIP) on the carbohydrate content, respiration rate (RR) sprouting and rotting of red onion bulbs (Allium cepa L.) c.v. Rouge Amposta stored at 4, 10 and 20 °C were investigated. Between 6 and 8 weeks soluble sugars increased in concentration and varied between 6.0 and 6.5% fresh weight both at 10 and 20 °C. However, this peak did not exceed 6.0% fresh weight at 4 °C. The basal amount of soluble sugars was about 3% fresh weight. The content appeared to be influenced by temperature, with greater accumulation at 10 and 20 °C than at 4 °C. The RR increased when the bulbs sprouted, whereas it was reduced by the following treatments: irradiation, MH and CIP, the respiration of irradiated bulbs decreased during the final stage of storage because of the death of the sprouts. The chemical treatment used were effective in controlling sprouting of the bulbs during storage, although not as effective as irradiation and chilling.
Incidence of faecal streptococci as an indicator of sanitation in ice‐cream and frozen vegetables
Authors: Turantaş Fulya
Published: March 2003

Fifty‐three ice‐cream and fifty‐five frozen vegetable samples, collected from two different factories, were analysed for total coliform bacteria, faecal coliform bacteria and faecal streptococci so that the value of faecal streptococci as an indicator of faecal contamination and sanitation in ice‐cream and frozen vegetables could be evaluated. Thirty‐two per cent of the ice‐cream samples and 73% of the frozen vegetable samples were positive for coliform bacteria, whereas only 4% of the ice‐cream samples and 24% of the frozen vegetable samples contained faecal coliform bacteria. Occurrence of faecal streptococci in the ice‐cream and frozen vegetable samples were 81 and 75%, respectively. These results indicate that there is no direct relationship between the presence of faecal coliforms and faecal streptococci, and the high occurrence of faecal streptococci in frozen foods examined suggests that faecal streptococci is a better sanitary indicator in frozen food products.
A survey on the composition of mineral water and identification of natural mineral water
Authors: Lau Oi‐Wah , Luk Shiu‐Fai
Published: March 2003

The inorganic composition of about sixty mineral water samples from different sources were analysed using standard methods. Some of the analytes were found to not comply with international guidelines for drinking water and may not be suitable for babies and people suffering from heart or kidney diseases. The composition of natural mineral waters was also compared with those of the respective tap waters, using surface water at source as raw material. The silica content was found to be a useful indicator for the authenticity of natural mineral water and to distinguish them from surface water.
Effect of initial concentration of bacterial suspensions on their inactivation by high hydrostatic pressure
Authors: Furukawa S. , Noma S. , Shimoda M. , Hayakawa I.
Published: March 2003

The effects of initial concentration [104–109 colony forming units (CFU) mL−1] on the inactivation of vegetative cell suspensions (Escherichia coli) and spore suspensions (Bacillus subtilis) by hydrostatic pressure treatment were investigated. The inactivation rates of E. coli and B. subtilis decreased as the initial concentration of cell and spore suspensions increased. In the practical application of hydrostatic pressure treatment, it was considered that the initial concentration of the bacteria suspensions should be as low as possible.
Lipids present in olive skin
Authors: Milosevic Jelena , Ashton David S. , Cocksedge Michael J.
Published: March 2003

Olive oil is a major constituent of many food preparations and is used in margarine and as a cooking oil. Olive oil consists of lipidic components, mainly fatty acids, in differing proportions depending on the source of the olive and the method of preparation. Although several studies have been made on the lipid composition of the extracted oil, no detailed analysis has been made on olive skin as a discrete entity. Analysis by gas chromatography (GC) of an olive skin extract showed oleic acid (61.45%), palmitic acid (15.28%) and linoleic acid (11.69%) to predominate. Smaller amounts of other fatty acids, not previously detected in olive fruit, were also found to be present in olive skin.
Parboiling of rice. Part I: Effect of hot soaking time on quality of milled rice
Authors: Miah M. A. Kaddus , Haque Anwarul , Douglass M. Paul , Clarke Brian
Published: March 2003

This study investigated the effect of soaking time on the quality of parboiled rice. The paddy was soaked in water at 25 and 80 °C for 15, 30, 45, 60 and 120 min. The soaked paddy was steamed, dried, stored and milled. With increasing soaking time a significant increase in water absorption and milling and head rice yield (hence reduction in broken rice) was observed. A significant difference in milling yield, at the 1% level, was obtained between the raw rice control and the hot soaked parboiled samples. A large reduction in fissured grain was observed after soaking. It is suggested that parboiling fills the void spaces and cements the cracks inside the endosperm, making the grain harder and minimizing internal fissuring and thereby breakage during milling.
Whey protein aggregation under shear conditions – effects of pH‐value and removal of calcium
Authors: Spiegel T. , Huss M.
Published: March 2003

The effects of pH‐value and a reduction in calcium content on the kinetics of whey protein denaturation and the aggregation behaviour, under shear in a scraped surface heat exchanger, were examined. The denaturation rate of β‐lactoglobulin at 80 °C is considerably retarded as the pH‐value decreases from pH 6.7 to 4.5. Aggregates which are produced under shear between pH 4 and 5.5 reveal a small particle size (<5 μm) irrespective of the lactose content and the heating temperature. This is attributed to the low reactivity of the thiol groups and the small net charge of the proteins in this pH‐range. At a reduced calcium concentration the heat‐ and shear‐treatment resulted in a gritty structure with large rubber‐like particles. These are not to be taken as primary whey protein aggregates but as fragments of a fine‐stranded gel.
Ultrasound decontamination of minimally processed fruits and vegetables
Authors: Seymour I. J. , Burfoot D. , Smith R. L. , Cox L. A. , Lockwood A.
Published: March 2003

The effectiveness of power ultrasound for the microbial decontamination of minimally processed fruits and vegetables was studied. Reductions in Salmonella typhimurium attached to iceberg lettuce obtained by cleaning with water, chlorinated water, ultrasound with water and ultrasound with chlorinated water were 0.7, 1.7, 1.5 and 2.7 logs, respectively, for small‐scale (2 L) trials. The cleaning action of cavitation appears to remove cells attached to the surface of fresh produce, rendering the pathogens more susceptible to the sanitizer. For large‐scale (40 L) trials, the addition of chlorine to water in the tank gave a systematic difference in Escherichia coli decontamination efficiency. However, the frequency of ultrasound treatment (25, 32–40, 62–70 kHz) had no significant effect on decontamination efficiency (P > 0.69). With the potentially high capital expenditure together with the expensive process of optimization and water treatment, it is unlikely that the fresh produce industry would be willing to take up this technology. Furthermore, the additional one log reduction achieved by applying ultrasound to a chlorinated water wash does not completely eliminate the risk of pathogens on fresh produce.
Iron absorption and the iron binding and anti‐oxidant properties of phytic acid
Authors: Marie Minihane Anne , Rimbach Gerald
Published: March 2003

Summary Phytic acid present in cereals, legumes and oilseeds is usually regarded as an anti‐nutritive factor. Its negative effects on the bioavailabilty of iron and other essential minerals and trace elements have been described in several studies in man and monogastric animals. Phytic acid and iron are thought to form insoluble complexes which are not available for absorption under the pH conditions of the small intestine. A number of recent studies have suggested that reducing the phytate content of foods by genetic modification or via the action of intrinsic or extrinsic phytases may have a beneficial impact on iron availability. Over the last decade potential beneficial effects of phytic acid have also been recognized. In vitro studies indicate that phytic acid acts as an anti‐oxidant through its iron chelating properties. However, it is as yet uncertain whether physiological intakes of phytic acid can significantly improve the anti‐oxidant status in man and animals.
Effects of vegetable type and antimicrobial dipping on survival and growth of Listeria innocua and E. coli
Authors: Francis Gillian A. , O'Beirne David
Published: March 2003

Summary The survival and growth of inoculated strains of Listeria innocua and Escherichia coli during storage on ready‐to‐use vegetables (lettuce, dry coleslaw mix) were examined. The effects of antimicrobial dipping treatments (100 ppm chlorine solution, 5 min, 1% citric acid solution, 5 min, 1% ascorbic acid, 5 min) on inoculated samples were also investigated. Populations of L. innocua and E. coli on undipped lettuce significantly increased (P < 0.05, by 1–1.5 log cycles), while populations on undipped coleslaw gradually decreased (P < 0.05) during a 14‐day storage period at 8 °C. The efficacy of the disinfection treatments were dependent on vegetable type and its microbial load; they were more effective on lettuce than on coleslaw. In general, antimicrobial dipping of lettuce or coleslaw significantly reduced (P < 0.05) initial L. innocua, E. coli and total mesophilic populations but resulted in enhanced survival and/or growth during extended storage at 8 °C.
Effect of the presence of gum arabic on the thermostability of thaumatin
Authors: Couteau Céline , Coiffard Laurence
Published: March 2003

Summary The objective of this research was to evaluate the effect of gum arabic on thermostability of thaumatin. Thermodegradation of solutions of thaumatin with gum arabic at various temperatures (50, 70 and 90 °C) was studied. This degradation appeared to follow first‐order kinetics at whatever temperature was used for thermodegradation. The experiments revealed an activation energy (Ea) of 41.4 kJ mol−1 and a t90% (time necessary to obtain a decrease of 10% of the initial concentration) of about 24 days for thaumatin with gum arabic, at 20 °C, at pH 4.90.
Effect of extraction temperature on cream and extractability of black tea [Camellia sinensis (L.) O. Kuntze]
Authors: Liang Yuerong , Xu Yuerong
Published: March 2003

Summary Tea cream and haze in black tea infusions increased with the rise in the tea extraction temperature. The temperature at which substances involved in cream and haze formation began to be extensively extracted into the tea infusion was between 50 and 60 °C. The tea cream particle volume concentration in infusions extracted at 50 °C or below formed less tea cream particles, and their particle sizes were larger and more heterogeneous than those extracted at 60 °C and second infusions extracted at 90 °C from the residual leaves that were previously extracted at 40–50 °C. High‐performance liquid chromatography confirmed that constituents with pyrogallol groups are involved in tea creaming, and the effect of caffeine on tea cream and haze depends on whether these constituents are sufficiently present. The extractability of tea increased with the rise in extraction temperature. Two‐stage extraction of tea in ready‐to‐drink tea processing and its effects on colorimetric indicators were also examined.
Electron spin resonance studies on γ‐irradiated coffee bean parts
Authors: Bhushan Brij , Bhat Rajeev , Rao Banavara Y. K. , Ahmad Rasheed , Bongirwar Dilip R.
Published: March 2003

Summary Using electron spin resonance (ESR) free radicals, present naturally or formed after γ‐irradiation of parts of coffee bean, were examined by entrapping the sample in potassium chloride powder in ESR quartz tubes. The ESR signal at g=2.002 was more prominent in the spermoderm than in the whole seed portion of the coffee beans. The γ‐irradiation of coffee beans with doses of 5 or 10 kGy, normally used for decontamination, resulted in a dose‐dependent increase of a signal at g=2.002 which was accompanied by a weak triplet (aH c. 3.0 mT), and which was also more prominent in the spermoderm. While short‐term storage (24 h at 25 ± 0.5 °C) of irradiated beans resulted in a substantial loss of signal at g=2.002, annealing at 50 ± 0.5 °C for 16 h increased this signal intensity in greater proportion than caused by irradiation alone, suggesting that generation of free radicals in the two varieties of coffee beans is not unique to the irradiation processing alone.
Small‐scale production and storage quality of dry‐milled degermed maize products for tropical countries
Authors: Mestres Christian , Matencio Françoise , Dramé Djibril
Published: March 2003

Summary A small‐scale, single operation, dry degerminator, originating from Brazil was tested on six maize samples (from France and Mali) at two moisture contents (10 and 15% wb). The yield of brewery maize grits (<1% lipids) was higher for extensively dry (10% mc) and hard grains. It ranged from 50 to 70% for four cultivars, which was equivalent or higher than for industrial plants. The rancidity of the products was controlled by the fat acidity level, which was 40–60 mg KOH 100 g−1db, after 4 months storage of degermed flour. This indicates that degermed products can be stored at 35 °C for up to 6 months without developing significant rancid off‐flavour. Thus the Brazilian dry degerminator appears suitable for the treatment of maize in the tropical zone of Africa.
The influence of phenolic extracts obtained from the olive plant (cvs. Picual and Kronakii), on the stability of sunflower oil
Authors: Farag R. S. , El‐Baroty G. S. , Basuny Amany M.
Published: March 2003

Summary The phenolic compounds of olive cultivars (Picual and Kronakii) were extracted. The total phenolic content of the extracts was estimated and their ability to reduce the oxidation of sunflower oil was tested at 100 °C by using a Rancimat®.

The fruits, leaves and pomaces were extracted separately with ethanol. Portions of the fruits were crushed to produce an oil/aqueous mixture, which was separated and the two fractions further processed. The oil fraction was extracted with 60% aqueous methanol and was separated further, by the method of Dabrowski & Sosulski (1984), into three major fractions. These contained mainly free phenols, soluble phenolic esters or bound phenolic acids, respectively.

The phenolic concentrations were measured in all the fractions and were in accordance with expected amounts. When tested at 100, 200 or 400 ppm for their ability to stabilize sunflower oil the results showed that the vast majority of the anti‐oxidant activity found in the ‘total phenols’ fraction was because of a ‘free phenolic’ group.

The free phenolics, at a 400‐ppm level, exhibited remarkable anti‐oxidant activity and were superior to that of butylated hydroxy toluene (BHT) in retarding sunflower oil oxidative rancidity. The mode of action is discussed.
Effects of storage under a modified atmosphere on the microbiological and organoleptic qualities of ground beef prepared from pasteurized manufacturing beef
Authors: Gill C. O. , Badoni M.
Published: March 2003

A 40‐kg lot of manufacturing beef, i.e. meat used for the production of ground beef products, was collected at a beef packing plant. The lot was divided into two batches. One batch was pasteurized by immersion in water at 85 °C for 60 s, the other batch was not pasteurized. Both batches were then ground. The ground meat was packed in overwrapped trays, which were master packaged under a modified atmosphere of 70% O2 : 30% CO2. The master packs were stored at 2 °C for up to 12 days. At the time of pack preparation and at 2‐day intervals, a master pack containing pasteurized and another pack containing unpasteurized meat, were opened and retail packs from each master pack were displayed at 4 °C for 3 days. Samples for microbiological analysis were obtained at the times of opening master packs and at the end of display. Displayed meat was assessed daily for colour, discoloration and retail appearance, and for odour intensity and acceptability at the end of display. After either a period of storage or a period of storage and display, the numbers of bacteria recovered from pasteurized meat were less than the numbers recovered from unpasteurized meat. The colour of pasteurized meat was perceived as being paler than that of unpasteurized meat, but discoloration was similar or less, and retail appearance was similar or better for pasteurized than unpasteurized meat at all times. The odours of displayed, pasteurized meat were generally somewhat less intense and more acceptable than those of unpasteurized meat. The findings indicate that pasteurization of manufacturing beef to improve the microbiological safety of ground beef provides a product of acceptable appearance and enhanced stability during storage under a modified atmosphere and subsequent display in air.
Persistence effects in flavour release from liquids in the mouth
Authors: Wright Kevin M. , Hills Brian P. , Hollowood Tracy A. , Linforth Rob S. T. , Taylor Andrew J.
Published: March 2003

Summary The flavour of drinks, creams and liquid‐like food consumed without chewing is an important quality factor for consumers and manufacturers alike, so reliable predictive models of flavour release from liquids in the mouth are highly desirable. In this paper we show how the breath‐by‐breath concentration of aroma in the headspace after swallowing an aliquot of liquid can be modelled using basic principles of interfacial mass transfer. This mechanistic model is used to fit the experimental data for dilute aqueous solutions of five aroma compounds consumed by trained panellists. It is shown that many aroma compounds give detectable concentrations in the exhaled breath several minutes after swallowing and after ten or more exhalations. The influence of liquid composition on this aroma persistence effect is discussed.
Salivary alterations in insulin‐dependent diabetes mellitus
Authors: Belazi Maria A. , Galli‐Tsinopoulou Assimina , Drakoulakos Drakoulis , Fleva Alexandra , Papanayiotou Panayiotis H.
Published: March 2003

Objectives. To examine the flow rate and composition of unstimulated whole saliva and of serum in children with newly diagnosed insulin‐dependent diabetes mellitus (IDDM) and to compare these with values for a group of healthy controls.

Design. Cross‐sectional.

Setting. Diabetic Department of a University Hospital in Thessaloniki, Greece.

Subjects and methods. The test group was made up of 10 recently diagnosed child patients with IDDM, aged 4–15 years and free of other systemic disease. Ten healthy children aged 5–17 years served as controls. Children were clinically examined before unstimulated saliva was collected over a 5 minute period and blood samples taken. Saliva and serum measurements included glucose, total proteins, albumin and immunoglobulins (IgA, IgG).

Results. No significant difference was seen in salivary flow rate between the two groups. Significantly greater concentrations of glucose were seen in saliva and serum in children with IDDM. Neither total protein nor albumin differed significantly between the two groups. Salivary IgA concentration was higher in the test group as was serum IgG.

Conclusions. Findings in this sample suggest that changes in salivary composition may, together with estimated glucose levels, play a helpful diagnostic role in the early stages of IDDM in some children.
Shifts in tooth maturation patterns in non‐French Canadian boys
Authors: Loevy H.T. , Goldberg A.F.
Published: March 2003

Summary.
Aims. This study was designed to evaluate the predictability of dental maturation patterns in non‐French Canadian boys using the maturation curves developed by Demirjian & Goldstein [1].

Sample. Archival cephalometric radiographs taken during a longitudinal study (1930–1960) of Caucasian Americans were re‐evaluated.

Methods. Maturation of the permanent teeth on the left side of the mandible was determined according to the methods described by Demirjian & Goldstein.

Results. Of the 79 boys studied, 12 (15·2%) started below Demirjian’s median and continued as such during the maturation process. Seven (8·9%) started within the second standard deviation above Demirjian’s median and continued as such during the maturation process. The remaining 60 boys (75·9%) started below the median of Demirjian’s curves at an early age. They matured at a rate that placed them above the median value at the end of the study period. The shift took place before the age of 6 years in 46 (76·6%) cases and between the ages of 6 and 8 years in another nine (15%) cases. In five of the cases which started below Demirjian’s median (8·3%) the shift only took place after the age of 9 years.

Conclusion. The shift from below median to above median value was considered an important factor in treatment planning. The data indicate that there is considerable risk for treatment planning prior to the age of 8 years. The risk is highest when the children are less than 6 years of age due to growth prediction uncertainties.
The relationships between dietary guidelines, sugar intake and caries in primary teeth in low income Brazilian 3‐year‐olds: a longitudinal study
Authors: Rodrigues C.S. , Sheiham A.
Published: March 2003

Objectives. To investigate the effects of dietary guidelines on sugar and sugar intake at day nurseries, and other potential risk factors on dental caries in two groups of low socio‐economic nursery schoolchildren.

Design. Nursery based, longitudinal study.

Setting. Metropolitan area of Recife, north‐eastern Brazil.

Sample and methods. The study population comprised 510, 3‐year‐old low socio‐economic nursery schoolchildren. Sugar intake at the nursery was based upon a weighed inventory method during 2 non‐consecutive days. Parents answered a questionnaire.

Results. Children attending nurseries not adopting guidelines on reduction of sugar intake had a higher caries risk, with an odds ratio of 3·6 compared to those attending nurseries with guidelines. A higher caries increment was related to higher daily frequency and weight of sugar intake at nursery, overall daily frequency of sugar intake (sugar intake at home plus nursery), past caries experience, use of fluoride, and habits related to toothbrushing. Children having more than 32·6 g of sugar daily at nursery were 2·99 times more likely to have high caries increment than those having less than that amount.

Conclusions. Sugar intake at nursery and the adoption of guidelines on sugar were associated with lower caries increment in low income nursery schoolchildren. A number of modifiable factors such as a higher daily frequency and weight of sugar intake at nursery, use of fluoride and habits related to toothbrushing were strongly related to caries increment.
The dental management of a child with LEOPARD syndrome
Authors: Sheehy Evelyn C. , Soneji Bharat , Longhurst Peter
Published: March 2003

This report describes the dental management of a child with LEOPARD syndrome who presented with multiple grossly carious primary teeth. Comprehensive dental care was carried out under general anaesthesia.
Provision of dental care for medically compromised children in the UK by General Dental Practitioners
Authors: Parry J.A. , Khan F.A.
Published: March 2003

The aim of this study was to investigate the views of General Dental Practitioners (GDPs) regarding their provision of dental treatment for medically compromised children. A questionnaire to assess confidence, experience and willingness to treat eight specific groups of medically compromised children was sent to 524 GDPs. Information is based on 271 completed questionnaires.

The median number of children treated by GDPs in each of the eight groups over the previous 5 years was 0–2. Eighty percent of respondents stated that they would value further training in the provision of dental care for medically compromised children. Confidence was highest in providing dental treatment for children with three conditions: congenital heart disease (37% very confident), diabetes (39% very confident) and epilepsy (41% very confident). These were also the conditions that the GDPs reported as presenting most frequently in the dental surgery. GDPs reported least confidence in providing dental care for children with haemophilia (12% very confident) and organ transplants (14% very confident). Only 30% of GDPs wanted to be routinely involved with the provision of dental care for medically compromised children. The results indicate that medically compromised children may have problems accessing dental care and expertise. A system of integrated medical and specialised dental care is suggested.
Dental treatment under general anaesthesia at a hospital in Jeddah, Saudi Arabia
Authors: Jamjoom M.M. , Al‐Malik M.I. , Holt R.D. , El‐Nassry A.
Published: March 2003

Dental General Anaesthesia (DGA) has been shown to be of value in providing both restorative treatment and extractions in children who are unable to accept this using other methods of management.

Aims. The aims of this retrospective study were to determine the characteristics of patients attending for treatment under DGA at a centre in Saudi Arabia, to describe the type of dental treatment carried out using DGA and in the subsequent 3‐year period.

Sample and Method. Data were collected from hospital records of 555 patients who received treatment under DGA at King Fahad Hospital in Jeddah, Saudi Arabia, between 1995 and 1997.

Results. Ninety three percent of the patients were aged 8 or younger at the time of DGA, with 43% being under 5 years of age. The main indications for use of DGA in the youngest age group were dental management of rampant caries (77% of the youngest age group) and inability to accept treatment under local anaesthesia (49% of those aged 5–8 years). Seventy percent of patients had treatment involving both extractions and restorative care, and the majority, 81%, had one tooth or more restored with preformed metal crowns. Sixty‐three percent of patients attended for recall after 6 months but only 10% did so after a 3‐year interval. Only one of the 555 patients received a second DGA at the same centre during the 3 years following treatment.

Conclusions. The service studied provides dental treatment primarily for children with extensive disease. Failure to attend for recall was common, suggesting that preventive methods which rely on regular attendance may not be successful in this group of children.
Teeth grinding, tongue and lip biting in a 24‐month‐old boy with meningococcal septicaemia. Report of a case
Authors: Coyne B. M. C. , Montague T.
Published: March 2003

Summary.  This paper describes the management of a 24‐month‐old boy who presented with self‐inflicted trauma to his lower lip and tongue, and teeth grinding, 21 days after developing meningococcal septicaemia. A decision to observe and prescribe palliative therapy was made. Extraction of the lower right deciduous canine, which had become non‐vital, possibly due to bruxism, was carried out.