bluuebunny/crossref_metadata_2025 huggingface dataset:
Auditor choice, retained ownership, and earnings disclosure for IPO firms
Authors: Wang Kun , Iqbal Zahid
Published: July 2006

Purpose

The purpose of this research is to provide further evidence on the association between the IPO signaling mechanisms (i.e. retained ownership, auditor choice, and earnings forecast) by using a less restrictive sample and by performing additional empirical tests.

Design/methodology/approach

Single equations are used as the baseline approach to estimate the three models. In addition, Copley and Douthett's 2002 simultaneous equation systems are applied to examine whether the results remain the same. Moreover, ranked values of the risk proxies of IPOs are derived and general least squares are run on these ranked variables.

Findings

Findings indicate that auditor reputation and retained ownership are not substitute signals. It is observed that as firm risk increases, entrepreneurs are more likely to retain higher ownership to signal firm value. In addition, contended that positive earnings disclosure before IPO is not associated with retained ownership in a significant manner. An analysis of the economic implication of the results suggests that findings are more representative.

Research limitations/implications

In this study the risk measures used (as well as those used in other studies) may not adequately proxy for offering firm risk. Additionally, the sample is restricted by missing values of the retained ownership variable. Further study can expand the sample using retained ownership obtained from other data sources. A study employing alternative approaches to control for the supply‐side effect of firm risk could be also productive.

Practical implications

Findings are of particular interest to firms that are planning to go to the public. They need to evaluate the benefit and cost of selecting a particular information system in signaling firm value to the market.

Originality/value

Using a larger sample, comprehensive testing periods, and ranked risk proxies contribute to the literature on evaluating singling mechanisms of IPOs.
Inflation and bond‐stock characteristics of international security returns
Authors: Kim Moon K. , Shukla Ravi
Published: July 2006

Purpose

The purpose of this research is to explain the cross‐sectional variation in the relation between international security returns and expected inflation based on their sensitivities to world stock and bond factors.

Design/methodology/approach

The paper shows regress inflation sensitivities of returns on country indexes and international mutual funds on their sensitivities to world stock and bond indexes.

Findings

This paper shows the inflation sensitivity of a security is positively (negatively) related to its sensitivity to the world bond index (world stock index).

Research limitations/implications

The paper shows that while the model is applicable to individual securities as well as portfolios, it is tested using portfolios only.

Originality/value

The paper shows the results allow one to assess the inflation sensitivity of a security using its sensitivity to the bond and the stock market. The more bond‐like a security is, the higher its sensitivity to inflation.
Dynamic loading systems for ground testing of high speed aerospace actuators
Authors: Mare Jean‐Charles
Published: July 2006

Purpose

To develop structured guidelines for the synthesis of dynamic force simulators that are required for the testing of high speed aerospace actuators. To provide realistic and proven solutions at both test bench hardware and control design levels.

Design/methodology/approach

The state of the art in control design applied to load simulators in mainly based on complex controllers and does not take into account practical considerations. The objective of the present work is to provide generic preliminary design rules to ensure that the test bench architectures (frame, power transmission and control) and the components specifications are consistent with the targeted performance. Once selected the appropriate power transmission architecture, a linear approach is used as a foundation to generate design rules. Then, preliminary design is achieved thanks to the introduction, as early as possible, of the unavoidable technological defects.

Findings

A step‐by‐step methodology allows the designer to select the controller architecture and to specify components with special care to their consistency with the required dynamic performance. The linear then practical approach generates key rules that can be used in the very early phase of the test bench design.

Originality/value

Practical considerations on the components static and dynamic limitations are introduced progressively to make the natural test bench performance as consistent as possible with the performance requirements. Consequently, the controller becomes simpler to design and robust.
The cheap air data computer for aviation applications
Authors: Pieniazek Jacek , Rogalski Tomasz
Published: July 2006

Purpose

To present both the construction and sample applications of the small, low‐cost air data computer (ADC) with CAN interface, which has been designed at Avionics Department of Rzeszow Technical University.

Design/methodology/approach

The ADC has been developed as a partial task during realization of few aviation projects. It uses cheap piesoresistive pressure sensors with digital temperature compensation to calculate following flight data: altitude, airspeed computed in two ways as instrumental airspeed and true airspeed, altitude rate, and atmosphere parameters: pressure, temperature and air density. This device is small and lightweight then it can be used on boards of both small aircraft and unmanned flying vehicles.

Findings

This paper provides information about designed ADC's measurements accuracy. Also it informs about possibilities of the presented device uses.

Practical implications

The lightweight low‐cost ADC can reduce both price and weight of complete control systems different types of flying vehicles are equipped with.

Originality/value

This paper presets original the construction of the ADC equipped with CAN 2B interface and working with CAN Aerospace protocol.
Local‐global stereo matching algorithm
Authors: Zhao Jie , Yu Shuchun , Cai Hegao
Published: July 2006

Purpose

In order to solve the problem that dynamic programming (DP) stereo algorithm is slow, a local‐global stereo matching algorithm is presented. In this method, local and global stereo algorithms are united to apply to the stereo vision field.

Design/methodology/approach

Local and DP stereo algorithms are used. Multi‐resolution images are obtained by pyramid algorithm and matching costs are gained by using eight‐stripe correlation window.

Findings

The time of disparity space image creation is greatly reduced because matching costs are computed by eight‐stripe window. Candidate ground control points (GCPs) are gained in the low‐resolution image. The total time of gaining GCPs is decreased in the extreme. Whole algorithm has a high matching‐rate and a fast speed.

Research limitations/implications

The time of the whole algorithm is still a little bigger than local algorithm.

Practical implications

The findings can be used in the stereo vision system equipped with planet vehicle.

Originality/value

Local and global stereo algorithms are united to apply to the stereo vision field. Matching costs are gained by using eight‐stripe correlation window.
Control of suddenly expanded flow
Authors: Khan S.A. , Rathakrishnan E.
Published: July 2006

Purpose

This paper presents an experimental investigation to study the effectiveness of micro jets under the influence of Over, Under, and Correct expansion to control the base pressure in suddenly expanded axi‐symmetric ducts.

Design/methodology/approach

Four micro jets of 1 mm orifice diameter located at 90° intervals along a pitch circle diameter of 1.3 times the nozzle exit diameter in the base region was employed as active controls. The tests were conducted for Mach numbers 1.5, 1.3, 1.6, 1.8, 2.0, 2.5, and 3.0. The jets were expanded suddenly into an axi‐symmetric tube with cross‐sectional area 2.56 times that of nozzle exit area. The L/D ratio of the sudden expansion tube was varied from 10 to 1.

Findings

From the present studies, it was found that the maximum increase in base pressure is 152 percent for Mach number 2.58. It is found that the micro jets do not adversely influence the wall pressure distribution.

Research limitations/implications

As a result of developments in space flights and missile technology, the base flows at high Reynolds numbers continues to be an important area of research. Our understanding of many features of base flows remains poor, due to inadequate knowledge of turbulence, particularly in the presence of strong pressure gradient.

Originality/value

The paper shows that micro jets can serve as an effective controller raising the base suction to almost zero level for some combination for parameters. The nozzle pressure ratio has a definite role to play in fixing the base pressure with and without control. There is no adverse effect of the micro jets on the flow field in the duct.
Numerical modelling and simulation of heat pipe receiver
Authors: Gui Xiaohong , Yuan Xiugan , Song Xiange , Xu Wq
Published: July 2006

Purpose

In this paper, the purpose of research is to verify good thermal performance of heat pipe receiver.

Design/methodology/approach

Mathematical model was set up, numerical calculation method was offered. Calculation results were compared with experimental results, with those of NASA project, and those of the basis heat receiver.

Findings

Simulation results show that heat pipe receiver involving heat pipe has the performance of perfect heat transfer and ideal identical temperature, the axial temperature difference of heat pipe is small, PCM canisters situated in different places of heat pipe can melt simultaneously and uniformly. At the same time, normal operation of wick ensures the uniformity of heat pipe circumference temperature, thus heat pipe receiver avoids phenomena of thermal spot. In addition, heat pipe receiver has axial and radial performance of ideal identical temperature, all PCM canisters can freeze simultaneously at the end of eclipse periods, and freeze fully at last, so heat pipe receiver avoids thermal ratcheting.

Originality/value

The research in this paper can be used to design heat pipe receiver.
Re‐aligning of further and higher education with the aircraft engineering sector
Authors: Watson Jeff
Published: July 2006

Purpose

To provide a conceptual document to generate discussion on the subject of licensed aircraft engineer training.

Design/methodology/approach

To identify the problems both in the private sector and in the education sector with regards to engineer training and to utilise the strengths of both to provide a solution.

Findings

This paper highlights the current growth of the aviation sector and the continuing skills gap. It identifies the problems to industry of legislation changes with regards to training. Identifies the problems to the education sector of high start up costs for aircraft licensed engineer training. Provides a solution to training which makes best use of the strengths of industry and education within existing legislative restrictions.

Research limitations/implications

Based on experience and many discussions with the private and education sector and with regards to the particular problems currently being faced by those wanting to enter the aircraft maintenance sector.

Practical implications

It is hoped this document will generate a lively debate between the private and public sector.

Originality/value

This paper fulfils an identified training need and offers a practical solution to overcome a national skills shortage.
Development of methods identifying parameters in reaction wheel assembly disturbance model
Authors: Zhao Yang , Sun Jie , Tian Hao
Published: July 2006

Purpose

To set up the analytical model of reaction wheel assembly (RWA) by using the other theory and to provide a new method to identify the parameters of the empirical model of RWA.

Design/methodology/approach

Setting up the analytical model of RWA using virtual work theory, and presents the energy compensation method. The energy compensation method to improve the computation accuracy of amplitude coefficients of the empirical model of RWA. In the empirical model of RWA, the assumption is that the disturbances consist of discrete harmonics, and the amplitudes is proportion to the square of the wheel speed.

Findings

The errors of amplitude coefficients adopting energy compensation window excel the amplitude spectrum method. The energy compensation method improves the parameters identification accuracy, and provides a new method to set up more accurate empirical disturbance model of RWA.

Practical implications

Providing a valuable identification method of amplitude coefficients of the empirical model of RWA, and improving the accuracy of identification.

Originality/value

Putting forward up the method of energy compensation to identify the amplitude coefficients of the empirical model of RWA, and improving the accuracy. This method is simple, practical for the system design.
Reference service in an urban public library in Nigeria
Authors: Kayode Erinle Elkanah
Published: July 2006

Reference services have existed in public libraries for over 100 years but the level of collections and services differs from one type of library to another. Examines the organisation of reference activities at the Kwara State Public Library. Specifically investigates the status of the reference staff, organization of the collection, up‐to‐dateness, and categories of user. The study shows that inadequate funds are a major problem, while lack of professional staff at the reference library is also experienced. As a result the reference collection is becoming obsolete and unable to grow. Suggests steps the library could take to improve the situation.
Preserving UK digital library collections
Authors: Beagrie Neil
Published: July 2006

The long‐term access to and preservation of research collections in digital form is an issue of increasing concern to research libraries around the world. This article provides an overview of selected issues, projects and initiatives in digital preservation in the UK. These include the Joint Information Systems Committee/National Preservation Office research studies, the CEDARS project, the National Electronic Site Licensing Initiative (NESLI), legal deposit of electronic publications, the preservation management of digital materials handbook, and the Arts and Humanities Data Service. It concludes with details of the proposed Digital Preservation Coalition, which aims to develop a UK digital preservation agenda within an international context.
Women who fall by the roadside: gender, sexual risk and alcohol in rural Uganda
Authors: Wolff Brent , Busza Joanna , Bufumbo Leonard , Whitworth Jimmy
Published: July 2006

Aims To investigate community perceptions about the different relationship between alcohol consumption and sexual risk‐taking for men and women in a high HIV prevalence African setting.

Design and setting Participatory learning and action (PLA) activities were conducted in five rural villages in south‐western Uganda in 2002. For each village, discussions and visualization activities over the course of 5 days explored local concepts of fun, drinking alcohol and HIV‐related behavioural risks. Twelve focus group discussions (FGDs) investigated emerging themes. Analysis is based on visual outputs, observation notes and focus group transcripts.

Participants Attendance at sex‐segregated PLA sessions was open to all village residents. FGDs were purposively sampled from drinkers and general population groups.

Findings For men, drinking is conducted invariably outside the home, usually at night in bars, emphasizing independence, masculinity and freedom from domestic responsibilities. For women, drinking outside male supervision challenges feminine ideals of domesticity and signifies potential sexual vulnerability. Accepting drinks from men was viewed as signifying assent to sex and refusal could justify men resorting to sexual coercion. Even though drinking is seen to promote sexual risk, HIV prevention campaigns were considered unwelcome in bars. Communities preferred seminars involving drinkers and non‐drinkers alike.

Conclusions Public drinking in this community serves as a marker for men willing to exercise privileges of independence (sexual and otherwise) and women willing to defy gender norms (and risk the sexual consequences). The social and symbolic context of drinking suggests why effective HIV prevention around alcohol should not be limited to drinking environments alone.
Group size and composition are correlated with population density in the group‐territorial blue korhaan (Eupodotis caerulescens)
Authors: Moreira Francisco
Published: July 2006

The blue korhaan (Eupodotis caerulescens) is a poorly known bird endemic to the grasslands of southern Africa. It lives in permanently held territories defended by groups of individuals. During 2001 and 2002, 61 transects were carried out along 544 km of roads in Mpumalanga province (South Africa) to collect data on territory density and group size and composition in this species. Habitat, altitude and topography variables were measured to evaluate their influence on population density. Average territory density was 1.56 ± 0.19 (SE) territories per 5 km and maximum densities attained 5.6 territories per 5 km. Within its area of occurrence, higher densities occurred along transects with larger proportion of short grassland (either burned or grazed) and flatter topography. Mean group size was 3.03 ± 0.11 birds (n = 119), with 87.4% of the groups having one to four birds. Most common group composition was one male and one female‐like (34.5%), followed by two male and one female‐like (17.2%) and two male and two female‐like (13.8%). Single individuals were always males, and the male/female‐like ratio peaked at a group size of three and decreased thereafter. Mean group size increased with territory density (rs = 0.42, P = 0.007, n = 41). There were no differences in group size across habitat types. The occurrence of habitat saturation and cooperative breeding in this species could explain the observed results.
Triggering receptor expressed on myeloid cells (TREM-1) is regulated post-transcriptionally and its ligand is present in the sera of some septic patients
Authors: Wong-Baeza I , González-Roldán N , Ferat-Osorio E , Esquivel-Callejas N , Aduna-Vicente R , Arriaga-Pizano L , Astudillo-de la Vega H , Villasis-Keever M A , Torres-González R , Estrada-García I , López-Macías C , Isibasi A
Published: July 2006

Inflammation is necessary for survival, but it is also an important cause of human morbidity and mortality, as exemplified by sepsis. During inflammation, cells of the innate immune system are recruited and activated in response to infection, trauma or injury. These cells are activated through receptors, such as Toll-like receptors (TLRs), which recognize microbial ligands such as lipopolysaccharide (LPS). Triggering receptor expressed on myeloid cells (TREM)-1 amplifies the inflammatory response initiated by TLRs, and its expression on the surface of monocytes increases in the presence of TLR ligands. Here we have shown that in monocytes TREM-1 mRNA levels, measured by reverse transcription–polymerase chain reaction (RT–PCR), remained unchanged and TREM-1 protein levels, measured by flow cytometry, increased, indicating that LPS increases TREM-1 expression by a post-transcriptional mechanism. We also showed that TREM-1/Fc fusion protein decreased the ability of the sera of some patients with sepsis to activate monocytes, indicating that the TREM-1 ligand, whose identity is unknown, may be present in the sera of some of these patients. We describe a mechanism for the regulation of TREM-1 expression on monocytes and the possible presence of its ligand in serum; these findings help to explain the contribution of TREM-1 during systemic inflammation.
Expression and function of Toll-like receptor 9 in severely injured patients prone to sepsis
Authors: Baiyee E E , Flohe S , Lendemans S , Bauer S , Mueller N , Kreuzfelder E , Grosse-Wilde H
Published: July 2006

The purpose of this prospective study was to enumerate Toll-like receptor 9 (TLR9)+ cells and measure their function using synthetic oligonucleotides enriched in CG dinucleotide motifs (CpG)-induced proliferation within 48 h after trauma in severely injured patients prone to sepsis. Sixteen consecutive trauma patients with an injury severity score (ISS) > 21 and 16 blood donors (controls) were included in this study. Using two-colour flow cytometry, TLR9 expression was detectable intracellularly and also on the surface of B lymphocytes. The surface expression of TLR9 of B lymphocytes from whole blood and peripheral blood mononuclear cells (PBMC) stimulated with CpG was significantly increased in B cells of severely injured patients prone to sepsis compared to controls. No significant differences could be observed between CpG-induced proliferation of PBMC of severely injured patients prone to sepsis and controls. As a measure of immunosuppression, human leucocyte antigen (HLA)-DR expression of monocytes of the trauma patients was significantly diminished compared with controls in PBMC and in whole blood. Immunosuppression in the early phase after trauma seems not to be associated with a disturbed sensing of bacterial DNA.
Preserving pulpal health of a geminated maxillary lateral incisor through multidisciplinary care
Authors: Hong H.‐H. , Tsai A. I. , Liang C.‐H. , Kuo S.‐B. , Chen C.‐C. , Tsai T.‐P. , Lu C.‐F.
Published: July 2006

Aim  To report the multidisciplinary care of an unaesthetic geminated maxillary lateral incisor tooth, which allowed its preservation in the mouth.

Summary  Preoperative examination of an unsightly geminated maxillary lateral incisor (tooth 22) demonstrated two pulp chambers and open apices, with normal pulp sensitivity responses. At surgery, a periodontal mucoperiosteal flap was reflected and the distal part of the geminated tooth was removed. The exposed root canal of the preserved tooth was sealed with mineral trioxide aggregate (MTA). The extraction socket and osseous defect was grafted with decalcified freeze‐dried bone allograft (DFDBA) before flap closure. During follow‐up, distal caries in tooth 22 and a diastema between tooth 22 and 23 were managed with composite resin restorations. Forty‐two months postoperatively, normal thermal and electrical pulp sensitivity tests confirmed pulp health. Convincing apexogenesis and dentinogenesis of the developing root was confirmed by radiographic examination. Acceptable periodontal health including 3–4 mm clinical probing depths was achieved. Optimizing aesthetics and occlusion was accomplished without orthodontic treatment.

Key learning points:  • Adequate preoperative examination and proper interdisciplinary coordination may be required to successfully treat a geminated tooth.

• Mineral trioxide aggregate may effectively seal an exposed pulp chamber and preserve pulp vitality.

• MTA and decalcified freeze‐dried bone allograft may support the healing of periodontal tissues.
Inverse Superposition for Calculating Food Product Temperatures during In‐container Thermal Processing
Authors: STOFOROS NIKOLAOS G. , NORONHA JOäO , HENDRICKX MARC , TOBBACK PAUL
Published: July 2006

A procedure was developed for theoretical calculation of internal product temperatures during in‐container sterilization of foods. Experimental product temperatures were determined through traditional heat penetration tests (processing in a retort with come‐up time of increasing temperature and holding time at constant temperature). These were used to produce, through a proposed inverse superposition solution, a “standardized,” normalized, dimensionless product temperature curve corresponding to the response of product temperature to a constant retort temperature profile. This “standardized” curve was then used, through Duhamel's superposition theorem, to calculate product temperatures for time‐varying retort temperature profiles. Limitations associated with the application of Duhamel's theorem were also transferred to the proposed methodology. Theoretical, for perfect mixing, and experimental, for conduction heating, data were used in example calculations.
Temperature Sensitivity and Pressure Resistance of Mushroom Polyphenoloxidase
Authors: WEEMAES C. , RUBENS P. , De CORDT S. , LUDIKHUYZE L. , VAN DEN BROECK I. , HENDRICKX M. , HEREMANS K. , TOBBACK P.
Published: July 2006

Measurements of residual enzyme activity and FTIR‐spectroscopy revealed that mushroom polyphenoloxidase is a thermosensitive enzyme readily inactivated by temperatures exceeding 50°C. The enzyme is, however, very pressure stable. At room temperature no enzyme inactivation occurred at pressures up to 6 kbar. FTIR‐spectroscopy revealed that a modification in enzyme conformation occurred below 9 kbar. Kinetic studies showed that pressure and temperature did not always act synergistically with respect to enzyme inactivation. FTIR‐spectroscopy showed that pressure‐ or temperature‐induced changes were considerably different. Both temperature and pressure‐temperature inactivation were only slightly influenced by pH (in the pH‐range 5.5–7.5).
Gelling Temperature of Gellan Solutions Containing Calcium Ions
Authors: TANG J. , TUNG M. A. , ZENG Y.
Published: July 2006

Gelling temperatures were measured using a dynamic rheological testing method, a spectrophotometric method and direct visual examination combined with use of a thermocouple. Results from the dynamic testing method were most consistent. Gelling temperatures of gellan solutions increased from 30 to 72°C, as polymer concentrations increased from 0.4 to 2.0% w/v and Ca++ concentrations increased from 2 to 40 mM. A mathematical model was developed based on the van't Hoff equation to relate gelling temperatures to composition and polymer molecular weight. The heat of cross‐linking in Ca‐gellan gels was estimated to be 428.6 kJ/mole, about 1.4 to 2.1 times greater than for gelatin gels.
Textural Changes and Functional Properties of Cod Mince Proteins as Affected by Kidney Tissue and Cryoprotectants
Authors: CHANG C.C. , REGENSTEIN J.M.
Published: July 2006

The addition of cryoprotectants, e.g., a mixture of sucrose and sorbitol or polydextrose (PDT) with sodium hexametaphosphate (SHMP), to improve the texture and water retention properties of cod mince with kidney tissue (modified mince) was studied at −47°C. Kidney tissue provided trimethylamine oxide (TMAO) demethylase to accelerate dimethylamine (DMA) and formaldehyde formation. Expressible moisture (EM), water uptake ability (WUA), protein solubility, cook loss, DMA production, and textural profile analysis were determined to detect changes in modified mince during frozen storage. Modified mince with SHMP and sucrose/sorbitol or PDT at −14°C had improved EM, WUA, and cook loss and was more tender.
Water Vapor Resistance of Red Delicious Apples and Celery Sticks Coated with Edible Caseinate‐Acetylated Monoglyceride Films
Authors: DE JESÚS AVENA‐BUSTILLOS ROBERTO , KROCHTA JOHN M. , SALTVEIT MIKAL E.
Published: July 2006

An optimal caseinate‐acetylated monoglyceride edible coating consisting of 1.5% Alanate‐310 (a calcium caseinate) and 1.5% Myvacet‐5‐07 (an acetylated monoglyceride) produced a reduction (75%) in moisture loss from celery (Apium graveolens) sticks. Similar edible coatings on apple (Malus domestica) fruits produced higher water vapor resistance. However, since apples have a natural high resistance to water vapor, edible coatings did not decrease water loss from whole fruit. Edible coatings did not modify respiration or ethylene production by apples or celery sticks. Quality of minimally processed fruits and vegetables that are susceptible to water loss could be improved with edible coatings, but quality of commodities with high water vapor resistance would not.
Accurate Measurement of Extrudate Temperature and Heat Loss On A Twin‐Screw Extruder
Authors: KARWE M.V. , GODAVARTI S.
Published: July 2006

Infrared (IR), extended melt and flush thermocouple probes were used to measure bulk temperatures of extrudates. Good agreement was obtained between IR and extended probes. However, substantial differences were observed between IR and flush mounted probes and between extended and flush mounted probes. A response surface methodology was used to study effects of moisture screw speed, and barrel temperature on measured temperature differences between IR and flush probes. The standard flush probe may not accurately measure bulk temperature of the extrudate. The heat flux from the surfaces (top, bottom, and side) of a twin‐screw extruder barrel was also measured. Total heat loss from the surface varied between 2–19% of the total heat input.
Hot‐Water Rinsing and Trimming/Washing of Beef Carcasses to Reduce Physical and Microbiological Contamination
Authors: DELMORE LYNN R. GRAVES , SOFOS JOHN N. , REAGAN JAMES O. , SMITH GARY C.
Published: July 2006

A field study was conducted to compare trimming/washing procedures with hot‐water rinsing as interventions for beef carcass decontamination. Treatments included no trimming/no washing; knife‐trimming followed by spray‐washing (26°C, 276 kPa followed by 1000 kPa); and hot‐water rinsing (> 77°C, 138–152 kPa, 2.5 or 8 sec) following either knife‐trimming or no knife‐trimming of the contaminated site and spray‐washing. Samples were analyzed for counts of total aerobic bacteria, total coliforms and Escherichia coli, as well as for the presence of Salmonella spp. and E. coli O157:H7. Results indicated decontamination of beef carcasses could be achieved by knife‐trimming followed by spray‐washing or by spray‐washing followed by hot‐water rinsing.
Whey Protein Emulsion Film Performance as Affected by Lipid Type and Amount
Authors: SHELLHAMMER T.H. , KROCHTA J.M.
Published: July 2006

Beeswax, candelilla wax, carnauba wax, and a high‐melting fraction of anhydrous milkfat were homogenized with whey protein to produce edible emulsion films. Lipid type and amount were important in controlling the emulsion film water vapor permeability (WVP). The WVPs of the beeswax and milkfat emulsion films were significantly lower than that of films from lower moisture transmitters, carnauba and candelilla wax. Lipid WVP and degree of viscoelasticity determined the barrier properties of the films. A significant reduction in WVP of whey protein films could be achieved using large volume fractions of lipid depending on lipid type.
Transglutaminase Effects on Low Temperature Gelation of Fish Protein Sols
Authors: LEE H.G. , LANIER T.C. , HAMANN D.D. , KNOPP J.A.
Published: July 2006

Myosin polymerization and formation of ɛ‐(γ‐glutamyl)lysine linkages were quantified in Alaska pollock surimi gels which contained no additive (control), or a commercial microbial transglutaminase (MTGase). As preincubation (“setting”) time at 25°C was increased, the gel strength of control and 0.2% MTGase‐added samples increased, with greater increases at higher MTGase levels. SDS‐PAGE and HPLC analyses showed increasing nondisulfide polymerization and ɛ‐(γ‐glutamyl)lysine dipeptide content, with increasing setting time and/or added MTGase. Content of ɛ‐(γ‐glutamyl)lysine dipeptide correlated with gel strength (shear stress) and shear modulus at failure (Gf) for these gels. Higher stresses were measured in samples containing 0.2% MTGase than in controls at corresponding levels of ɛ‐(γ‐glutamyl)lysine dipeptide, indicating that rate of myosin polymerization may affect ultimate gel strength.
Improved Emulsifying and Foaming of Whey Proteins after Enzymic Fat Hydrolysis
Authors: BLECKER C. , PAQUOT M. , LAMBERTI I. , SENSIDONI A. , LOGNAY G. , DEROANNE C.
Published: July 2006

In an effort to improve emulsifying and foaming of sweet whey and whey protein concentrate, we studied the hydrolysis of the residual fat in these preparations with a sn 1,3 specific lipase. This enzymatic lipolysis would convert almost all triglycerides into mono‐ and diglycerides which have strong surface‐active properties. Therefore, the emulsifying and foaming capacities of such modified whey products should be increased in comparison with native products, as shown by results presented at both neutral pH and those similar to a salad dressing emulsion. It was also demonstrated that emulsions and foams formed with lipasetreated whey preparations were more shelf‐stable.
Near‐Infrared Reflectance Spectroscopy for Rapid Analysis of Curds during Cheddar Cheese Making
Authors: LEE S. J. , JEON I. J. , HARBERS L. H.
Published: July 2006

Near‐infrared reflectance spectroscopy (NIRS) equations were developed for rapid analysis of curds during Cheddar cheese making. The coefficients of determination (R2) for NIRS and chemical analysis were: moisture (0.982), protein (0.965), fat (0.951), and lactose (0.909). When validation samples were compared by NIRS and chemical analysis, the R2s were moisture (0.984), protein (0.964), fat (0.957), and lactose (0.982). These results suggest that NIRS is applicable for rapidly monitoring chemical changes in curds.
HPSEC with Component Analysis of Citrus and Apple Pectins After Hollow Fiber Ultrafiltration
Authors: HOAGLAND PETER D. , KONJA GORDANA , CLAUSS EKKEHARD , FISHMAN MARSHALL L.
Published: July 2006

Component analysis of high performance size‐exclusion chromatograms was applied to 3.3 × concentration of citrus and apple pectins in dilute solution by ultrafiltration with a hollow fiber module fitted with a 100K membrane. Viscosities of the pectins in retained solutions were unchanged and for citrus pectin there was a 10% reduction of weight fraction of the largest‐sized component at the last stage of concentration. A small proportion of apple pectin (radius of gyration = 7 nm) was recovered from one permeate by freeze‐drying, and, when redissolved in water, produced large aggregates (z‐average diam > 100 nm, measured by dynamic light scattering). Results can provide guidelines for use of the method during industrial pectin processing.
High Pressure and Temperature Effects on Enzyme Inactivation in Strawberry and Orange Products
Authors: CANO M. P. , HERNANDEZ A. , DE ANCOS B.
Published: July 2006

High hydrostatic pressure treatment (50‐400 MPa) combined with heat treatment (20–60°C) effects on peroxidase (POD), polyphenoloxidase (PPO) and pectin methylesterase (PME) activities of fruit‐derived products were studied. Assays were carried out on fresh orange juice and strawberry puree. Pressurization/depressurization treatments caused a significant loss of strawberry PPO (60%) up to 250 MPa and POD activity (25%) up to 230 MPa, while some activation was observed for treatments carried out in 250–400 MPa range for both enzymes. Optimal inactivation of POD was using 230 Mpa and 43°C in strawberry puree. Combinations of high pressure and temperature effectively reduced POD activity in orange juice (50%) to 35°C. The effects of high pressure and temperature on PME activity in orange juice were very similar to those for POD.
Firmness and Cell Wall Characteristics of Pasteurized Jalapeño Pepper Rings as Affected by Preheating and Storage
Authors: HOWARD L.R. , BURMA P. , WAGNER A.B.
Published: July 2006

Changes in cell wall pectic substances, degree of pectin methylation, bound calcium and firmness were determined in preheated and nonpreheated fresh pack jalapeño pepper rings stored for 5 mo. Pepper rings preheated for 60 min at 50°C in a brine solution (8% NaCl and 0.2% CaCl2, were firmer, had more nonextrctable pectins (NXP), more bound calcium, less water‐soluble and chelator‐soluble pectins (CSP), and less pectin methylation than nonpreheated pepper rings. The greater formation and maintenance of nonextractable pectins, which resisted acid hydrolysis during pasteurization and storage is probably an important factor in firming.
Retention of Oxytetracycline Residues in Cooked Channel Catfish Fillets
Authors: DU W.X. , MARSHALL M.R. , XU D.‐H. , SANTERRE C.R. , WEI C.I.
Published: July 2006

Catfish (mean body weight 0.87 kg) treated with oxytetracycline (OTC) at 150.0 mg/kg body weight for 10 days and slaughtered 18 hr after last feeding had higher OTC residue levels than those receiving OTC at 37.5 or 75.0 mg/kg. Individual differences in feed uptake and metabolism of OTC among catfish might contribute to variability in residue. Baking and smoking at 190°C were more effective in reducing OTC residues than frying. The reduction appeared to be related to the final temperature reached and duration of cooking. Results confirmed that common cooking procedures may not completely degrade OTC in catfish fillets.
Patulin Adsorption Kinetics on Activated Carbon, Activation Energy and Heat of Adsorption
Authors: MUTLU MEHMET , HIZARCIOĞLU NILÜFER , GÖKMEN VURAL
Published: July 2006

The kinetics of adsorption of patulin on activated carbon were studied at different initial patulin concentrations (100–400 ppb) for the temperature range 20–80°C. Apparent adsorption rate constants (kaapp) were changed from 1.07 × 10−3 to 1.86 × 10−3 g−1 min−1 while the temperature increased from 20 to 80°C. For equilibrium adsorption curves; the Langmuir model was attempted and model parameters (K and Q°) were obtained for different temperatures. Energy of activation and heat of adsorption were determined in a batch adsorption system (Ea= 2.02 kcal/mol and ΔH = 2.24 kcal/mol). The adsorption occurred endothermically and by physical mechanisms.
High Pressure Washing to Remove Decayed Tissue and Improve Quality of Clingstone Peach Puree
Authors: TIDWELL A.N. , GONZALEZ A.R. , FENN P. , MARKS B.P. , MAUROMOUSTAKOS A.
Published: July 2006

Physical and chemical characteristics were evaluated on brown rot and phomopsis decayed tissue in peaches, to investigate its removal by washing with high pressure water sprays and to evaluate quality of puree made after washing. Washing treatments were at 345 to 758 kPa for up to 10, 1‐s exposures. Results indicated brown rot tissue was darker, less yellow and had more soluble solids than the softer phomopsis decayed tissue. Nearly 100% of phomopsis decayed and 70% of brown rot tissue were removed with high pressure water treatment. Removal improved the quality of peach puree, but medium/large lesions were more detrimental to quality than small lesions.
Dielectric Properties of a Pregelatinized Bread System at 2450 MHz as a Function of Temperature, Moisture, Salt and Specific Volume
Authors: GOEDEKEN D.L. , TONG C.H. , VIRTANEN A.J.
Published: July 2006

Dielectric properties [dielectric constant (ɛ') and loss factor (ɛ”)] were measured using the transmission line technique. Dielectric constant was independent of salt content while ɛ” increased when salt was added. Dielectric constant increased when temperature increased from 25 to 60°C then became virtually constant from 60 to 95°C for all samples. Loss factor increased linearly from 25 to 95°C for samples containing 1% salt and decreased linearly when no salt was present. Both ɛ’ and ɛ” increased linearly with respect to mass concentration of water (gwater/cm3sample). Ground bread crumb had lower ɛ’ and ɛ” than intact bread when other parameters were kept constant.
Exopolysaccharide production from whey lactose by fermentation with Lactobacillus delbrueckii ssp. bulgaricus
Authors: GASSEM M. A. , SCHMIDT K. A. , FRANK J. F.
Published: July 2006

Ropy Lactobacillus delbrueckii ssp. bulgaricus (strain RR) was used for production of exopolysaccharide in sweet whey and simulated whey permeate (SWP) supplemented with combinations of lactose, KH2PO4, NH4Cl, casamino acids, and mineral salts. Media were incubated at 32, 37, and 44°C for 72h. Periodic adjustment of pH to ∼6.2 increased viscosity and lactose utilization, and the free galactose and lactic acid in the media. The effect of pH adjustment was greater than that of supplementation with nutrients or minerals. Fermentation of supplemented SWP generally produced lower viscosities than did fermentation of supplemented sweet whey. After 24h fermentation, viscosity decreased in pH adjusted media. Viscosity of media was highest when incubation was at 32°C and lowest with incubation at 44°C.
Cooking and Sensory Properties of Pork Crumbles as Affected by Pregelatinized Potato Starch, Crumble Diameter and Fat Content
Authors: BIGNER M.E. , BERRY B.W.
Published: July 2006

Pork crumbles were processed at two fat levels (15, 40%) with or without addition of modified pregelatinized potato starch and into two sizes (0.95 cm, 1.90 cm diameters). Following precooking and reheating, large‐diameter crumbles were softer and more juicy than small crumbles. Those with 40% fat were less firm and had lower precooking yields, but they still received high juiciness scores even when processed without modified pregelatinized potato starch. Potato starch provided improvements in precooking yields, and reduced fat retention during precooking and reheating.
Linear Programming in Blending Various Components of Surimi Seafood
Authors: YOON WON B. , PARK JAE W. , KIM BYUNG Y.
Published: July 2006

Shear stress, shear strain, whiteness of surimi gels made with high and low grades of Alaska pollock and Pacific whiting were investigated to determine linearity of their relationships. A canonical form of least square linear model in mixture design showed a greater linearity (r20.99) for blending high and low grade surimi lots. Due to linearity without interaction (p<0.001), a least cost linear program provided optimum blending for surimi lots based on value, constraints, and decision variables. Linear programming to determine optimum formulation of surimi with starches and water content was not feasible due to interactions between surimi and starch, or starch and water.
Low‐temperature Blanch Improves Textural Quality of French‐fries
Authors: AGUILAR C.N. , ANZALDÚA‐MORALES A. , TALAMÁS R. , GASTÉLUM G.
Published: July 2006

Potatoes, CV. Alpha, were sorted (specific gravity), peeled, cut, and blanched at four temperatures (55—70°C) for several times (0—60 min.) before frying in vegetable oil (200°C, 4 min). Multiple puncture (raw potatoes) and single puncture and Texture Profile Analysis (TPA) of French‐fries were used. Limpness angle and oil retention (Carver press) were also evaluated. Firmness and some TPA parameters (chewiness, cohesiveness) were increased (>200%) by blanch. Limpness and oil content were reduced by treatment. Improvement of French‐fries texture resulted after blanching for 30—45 min. at 60—65°C.
Vanillin as an Antimicrobial for Producing Shelf‐stable Strawberry Puree
Authors: CERRUTTI PATRICIA , ALZAMORA STELLA M. , VIDALES SUSANA L.
Published: July 2006

The utilization of vanillin was studied as a natural antimicrobial in a combined technology for producing a shelf‐stable strawberry purée. Mild heat treatment (blanching) was combined with addition of 3,000 ppm vanillin and 500 ppm ascorbic acid and adjustment of water activity (aw) to 0.95 and pH to 3.0. This prevented growth of both native and inoculated flora for ≥60 days storage at room temperature.
Chemical, Physical and Sensory Attributes of Noodles with Added Sweetpotato and Soy Flour
Authors: COLLINS J.L. , PANGLOLI P.
Published: July 2006

Noodles were prepared with sweetpotato flour or puree and defatted soy flour (DSF) added to all‐purpose wheat flour. These ingredients provided β‐carotene for vitamin A and protein. Test samples were compared with control noodles. Combinations of sweetpotato and DSF increased protein, ash and total dietary fiber and decreased fat and carbohydrates. Sweetpotato contributed orange color and β‐carotene, while DSF reduced lightness and added no β‐carotene. Both ingredients increased cooking loss—10.4% from sweetpotato to 12.0% from sweetpotato and DSF combinations. Sweetpotato increased color acceptability with no change in flavor or overall acceptabilities. Sweetpotato decreased stickiness and DSF had no effect on acceptability.
Recrystallization in Sugar/Stabilizer Solutions as Affected by Molecular Structure
Authors: SUTTON ROBIN L. , COOKE DAVID , RUSSELL ALISON
Published: July 2006

The influence that a range of polysaccharides (galactomannans) had on ice recrystallization was determined. The concentration dependence of the recrystallization inhibition occurring with locust bean and guar gums was determined. The degree of galactose substitution in a range of enzyme modified guars was dominant in the effect of a galactomannan to inhibit recrystallization. The fine structure of the substituents were less important. Where the galactose content of comparable polysaccharides was similar the fine structure became dominant. The influence of sugar size on recrystallization was also investigated. Increasing molecular weight resulted in reduced recrystallization rates. The observed rates appeared to follow Williams ‐Landell‐Ferry kinetics.
Heat Curing of Whey Protein Films
Authors: MILLER K.S. , CHIANG M.T. , KROCHTA J.M.
Published: July 2006

Heat curing of edible whey protein isolate (WPI) films was studied as a means of improving mechanical and water vapor barrier properties. Curing temperature and relative humidity (RH) effects on the rate of change of maximum tensile stress (TS), elongation at break (E), Young's Modulus (Ym), and water vapor permeability (WVP) were investigated. Cure time linearly affected TS and Ym, while influencing E and WVP exponentially. Increased cure temperature and reduced RH accelerated TS increase, E and Ym decrease, and increased improvement in WVP barrier properties. These data support the hypothesis that heat curing may elicit additional cross‐linking of protein, yielding increased TS and decreased E and WVP; however, further work is required to confirm this hypothesis.
Acceptability and Composition of Some Acidified Meat and Vegetable Stick Products
Authors: QUINTON R.D. , CORNFORTH D.P. , HENDRICKS D.G. , BRENNAND C.P. , SU Y.K.
Published: July 2006

Meatsticks (MS; beef, pork) or stewsticks (SS; beef, pork, vegetables) were formulated to pH 5.2 or 4.6 with encapsulated lactic or citric acid. Stewsticks had 18% less fat and calories/serving than MS, and substantially more carbohydrate and vitamins A and C, but were much drier after cooking. Meatsticks were preferred, although 25% of consumer panelists rated SS as moderately acceptable or higher on a 9‐point hedonic scale. Acid type (citric or lactic) did not affect consumer panel flavor scores, but samples at pH 4.6 were only marginally acceptable. Acidification to pH 4.6, as might be required according to regulations for hermetically sealed, low acid foods, would greatly decrease commercial appeal of these products.
Metal‐Catalyzed Oxidation of Ascorbate, Deoxyribose and Linoleic Acid as Affected by Phytic Acid in a Model System
Authors: LEE BEOM JUN , HENDRICKS DELOY G.
Published: July 2006

Antioxidant activity of phytate was investigated in metal‐catalyzed model systems. In a dose‐dependent manner, phytate facilitated oxidation of Fe (II) to Fe (III) and inhibited formation of thiobarbituric acid‐reactive substances (TBARS) from Fe (II)‐ or hemeprotein‐catalyzed deoxyribose degradation. In the presence of 100 μM Fe (III), phytate inhibited reduction of Fe (III) to Fe (II) by 100 μM ascorbic acid and it consequently inhibited ascorbate oxidation. Phytate inhibited hemeprotein‐ and H2O2‐catalyzed TBARS formation from linoleic acid micelles. Inhibition by phytate of iron + ascorbate‐dependent lipid peroxidation depended on the concentration of ascorbate. These results indicate that phytate may be a useful antioxidant in the protection against oxidative deterioration of foods.