bluuebunny/crossref_metadata_2025 huggingface dataset:
Optimization of Solid‐Phase Microextraction for the Analysis of the Headspace Volatile Compounds in Kimchi, a Traditional Korean I Fermented Vegetable Product
Authors: Lee J.H. , Kang J.H. , Min D.B.
Published: July 2006

ABSTRACT Optimum conditions for kimchi in air‐tight, sealed 10‐mL bottles were determined. The coefficient of variation of SPME analysis for the headspace volatile compounds was 1.8%. The reproducibility of SPME was improved by a combination of 100 μm polydimethylsiloxane as a solid phase of SPME, 3 mL sample size in a 10‐mL bottle, 40 °C of isolation temperature, and 30 min of isolation duration. Magnetic stirring and sonication increased the sensitivity of SPME by 68 and 16%, respectively. Detection limit of SPME on dimethyl disulfide was 25 μg/L, which is sensitive enough to determine dimethyl disulfide in kimchi. SPME is a reproducible and sensitive method for kimchi volatiles.
Role of pH and Ionic Strength on Water Relationships in Washed Minced Chicken‐breast Muscle Gels
Authors: Kristinsson H.G. , Hultin H.O.
Published: July 2006

ABSTRACT The relationship between pH, ionic strength, and water balance of chicken‐breast muscle gels was investigated. An increase in gel pH (pH 6.4 to 7.4) without added NaCl led to dramatic increases in water‐holding capacity and water uptake (P < 0.05). Gels at 150 mM NaCl exhibited less ability to adsorb water than salt‐free gels (P < 0.05 at pH 6.8 to 7.4) and had lower water‐holding capacities (P < 0.05) and fold scores at and below pH 7. Varying salt concentration of the gel‐bathing solutions had dramatic effect on the water uptake of the gels. The results show that strong water‐absorbing gels can be produced at low ionic strengths and suggest that the negative charge of the muscle proteins is the driving force for water uptake and retention.
Flavor Migration Out of Food Matrices: II. Quantifying Flavor Migration from Dough Undergoing Isothermal Heating
Authors: Fu Y.‐C. , Tong C.‐H. , Lund D.B.
Published: July 2006

ABSTRACT A new approach using cold‐trap, on‐line sampling was applied to investigate migration rate of limonene, tert‐butylbenzene, and pyrazine in a flour dough matrix. Flavor equilibrium concentration and migration rates were shown to be strong functions of initial concentration. Due to encapsulation of flavor compounds at lower moisture content, it was not possible to totally extract the flavor compounds from the matrix by solvent extraction. The cold‐trap online sampling method could be satisfactorily used to generate data on flavor migration rates in dough matrices.
Oil‐in‐Water Emulsion as a Model System to Study the Growth of Escherichia coli O157:H7 in a Heterogeneous Food System
Authors: Prachaiyo P. , Mclandsborough L.A.
Published: July 2006

Oil‐in‐water emulsions (hexadecane, minimal media [M9], and Tween 20) were used as model system to study the growth of Escherichia coli O157:H7. Stationary‐phase cell density decreased as the hexadecane concentration was increased (0%, 5%, 20%, and 40% [w/v]) and biphasic growth was observed in 40% emulsions supplemented with 0.4% glucose. Thin aggregate fimbriae (curli) were observed using SEM, and a greater percentage (Ps <0.001) of curli‐producing colonies were isolated from 40% emulsions. Heat resistance (55 °C) of emulsion‐grown cells was greater than broth‐grown cells, indicating that growth and physiology under heterogeneous conditions differ from cells grown in liquid.
Development of a Quality Index Method to Evaluate Freshness in Mediterranean Hake (Merluccius merluccius)
Authors: Baixas‐Nogueras S. , Bover‐Cid S. , Veciana‐Nogués T. , Nunes M.L. , Vidal‐Carou M.C.
Published: July 2006

A Quality Index Method for the sensory assessment of freshness of Mediterranean hake was developed and validated by sensory, chemical, and microbiological parameters. The Quality Index was the ratio between the overall sensory score obtained and the total achievable sensory score of the scheme and ranging 0 (fresh) to 1 (spoiled). This index increased significantly along the time of ice storage, allowing prediction of the remaining shelf life of hake. A value of 0.60 to 0.65 was estimated by statistical treatment as the rejection value, being concordant with sensory score of cooked hake, trimethylamine content, pH, as well as with legal regulations for mesophylic and enterobacteria counts.
Sensory Descriptive Analysis of Red Wines Undergoing Malolactic Fermentation with Oak Chips
Authors: Afonso V.L. Gutiérrez
Published: July 2006

The effect of wood, in the form of oak chips (4 and 8 g/L) or in barrels made of American or French oak, on the sensory characteristics of Listan negro wine during the malolactic fermentation process was studied by means of descriptive analysis (DA) of the following selected descriptors: Vegetative, Red fruits, Coconut, Vanilla, Spicy, Buttery, Bitterness, and Astringency. Results showed that American oak chips produced a greater intensity of coconut and vanilla and a greater degree of astringency than barrels. Differences in the variety of oak used were more noticeable in oak chips than in barrels. The quantity of oak chip used had a greater effect than the type of oak used to make the chips or barrels. Red fruits was more intense and Vegetative attribute decreased with the presence of oak chips.
Effect of Soluble Dietary Fibers on Lipase‐catalyzed Hydrolysis of Tributyrin
Authors: O'Connor C.J. , Sun D. , Smith B.G. , Melton L.D.
Published: July 2006

The ability of soluble fibers to inhibit calf pregastric lipase (CPGL)‐catalyzed hydrolysis of tributyrin (TBG) has been measured at pH 6.5, 37 °C (CPGL 0.02 mg/mL). Fibers tested were pectin, carboxymethylcellulose (CMC), carrageenan, and gum arabic. The fibers (5 g/L), solubilized in Bis‐Tris buffer (50 mM, pH 6.5) at 4 °C for either 15 min or 24 h, were added to an emulsion containing TBG, before initiating the reaction by addition of CPGL. An immediate inhibitory effect of 8% to 19% was observed. The value of the CPGL–pectin dissociation constant, Ki, was 0.76 to 2.34 mM. Dialysis of pectin solution reduced the inhibitory effect by 14% and the concentration of galacturonic acid by 15%.
A Protocol for Measurement of In Vivo Aroma Release from Beverages
Authors: Weel K.G.C. , Boelrijk A.E.M. , Burger J.J. , Gruppen H. , Voragen A.G.J. , Smit G.
Published: July 2006

The quality of in vivo aroma release measurements of beverages can be improved when a strict protocol is used to control variation in aroma release due to human factors. A trained panel was able to significantly discriminate between aqueous aroma solutions with a concentration difference as low as 17%. This protocol and headspace measurements have been applied to a lemon‐lime type beverage with either bulk or lowcalorie intense sweeteners. The ingredients examined did not influence aroma release at concentrations relevant to the beverage industry. Aroma release was only affected by very high concentrations of sucrose.
Biomass Nutrient Profiles of Three Microalgae:Spirulina platensis, Chlorella vulgaris, andIsochrisis galbana
Authors: Tokuşoglu Ö. , üUnal M.K.
Published: July 2006

ABSTRACT:Nutritional composition was determined forSpirulina platensis, Chlorella vulgaris, andIsochrisis galbanacultures. Data include the proximate composition, energy value, mineral elements, and fatty acid composition. Sixteen strains of these microalgae were obtained as a percentage of total fat. Total PUFA, SFA contents,n‐3/n‐6 ratios, and eicosapentaenoic acid (EPA)/docosahexaenoic acid (DHA) ratios were obtained. Protein content was high inSpirulinasamples, whereasIsochrisishad the highest ash content.Spirulinais a rich source of γ‐linolenic acid (GLA);Chlorellawas an important source of PUFAs.Spirulinais a rich source of K,Chlorellais rich in P, andIsochrisisis a good source of Ca and Mg. Se content ofIsochrisisis higher than in the other microalgae.
Influence of Salmon Provenance and Smoking Process on Muscle Functional Characteristics
Authors: MONTERO P. , GÓMEZ‐GUILLÉN M.C. , BORDERIAS A.J.
Published: July 2006

ABSTRACT: Ocean‐ranched and farm‐reared Atlantic salmon were compared on the basis of compositional and functional/mechanical properties of the raw and the corresponding smoked muscle. Several procedures based on different salting methods (brine and dry salting) and smoking temperature (20 °C and 30 °C) were tested, as well as an electrostatic smoking method. Also, raw material samples were studied without and with frozen storage (‐20 °C) for 30 d prior to salting/smoking, and the effect of frozen storage on the smoked muscle was evaluated. The electrostatic method induced considerably lower shear force values than the other smoking treatments. Ocean‐ranched salmon were more susceptible to protein aggregation and loss of binding properties (water and fat) than farmed fish as a consequence of frozen storage of the raw material or smoking treatment.
Floc Formation and Changes in Serum Soluble Cloud Components of Fresh Valencia Orange Juice
Authors: Ackerley J. , Wicker L.
Published: July 2006

ABSTRACT: The pH of pulp‐free juice (PFJ) from Valencia oranges was adjusted, ultracentrifuged to produce serum (UCS) and pellet (UCP), and stored at 4 °C for 11d. The UCS and PFJ had no pectinmethylesterase (PME) activity. Floc (UCF) in the UCS appeared at the same time as the %T increase in PFJ. Presumptively, PME peptides at 13‐, 20‐, 27‐, and 36‐kDa were in UCF and UCP. The UCS had no protein. Soluble (in UCS) and insoluble (in PFJ) proteins are involved in clarification. Steric stabilization and charge repulsion at pH 7 delays clarification. Increased charge, loss of steric stabilization, and loss of charge repulsion of juices readjusted from pH 7 to natural pH led to accelerated clarification.
Cryoprotection Affects Physiochemical Attributes of Rainbow Trout Fillets
Authors: Jittinandana S. , Kenney P.B. , Slider S.D.
Published: July 2006

ABSTRACT: Stabilization of trout myofibrillar proteins during −20°C, 90‐d storage and after soaking fillets in water, 8.0% sucrose/sorbitol, or 1.0% sodium lactate was investigated with or without 0.5% phosphate and with or without 0.05% MgCl2. Fillets not soaked were the control. Compared with the control, cryoprotectants increased total protein and myofibrillar protein solubility; decreased surface hydrophobicity, total, free, and disulfide sulfhydryl content, and myosin susceptibility to thermal denaturation. There were no differences in total protein solubility and actin susceptibility to thermal denaturation between cryoprotectants and the water treatment. Phosphate minimized frozen storage effects on actin solubility and reduced protein surface hydrophobicity and myosin susceptibility to thermal denaturation, while MgCl2 increased the negative effects of frozen storage.
Off‐odor Study with γ‐Irradiated Orange Juice Using Sensory and Volatile Compound Analyses
Authors: Yoo S.R. , Min S. , Prakash A. , Min D.B.
Published: July 2006

ABSTRACT: As irradiation dosage increased from 0 to 0.5, 1.0, 2.0, and 3.0 kGy, total volatile compounds increased by 12%, 15%, 24%, and 54%, respectively. Sensory evaluation showed that irradiated orange juice was significantly different from the nonirradiated control orange juice (P < 0.05). Dimethyl sulfide, dimethyl disulfide, and 2‐butanone were found in irradiated orange juice but not in nonirradiated samples. As irradiation dosage increased, dimethyl sulfide and dimethyl disulfide increased, and off‐odor increased. Chemical mechanisms for the formation of dimethyl sulfide and dimethyl disulfide by irradiation are proposed. Dimethyl disulfide, dimethyl sulfide, and possibly other sulfur‐containing compounds seem to be partly responsible for the off‐odor in irradiated orange juice.
Correlating Objective Measurements of Crispness in Breaded Fried Chicken Nuggets with Sensory Crispness
Authors: Antonova I. , Mallikarjunan P. , Duncan S.E.
Published: July 2006

ABSTRACT: Crispness is one of the most distinctive textural characteristics of dry crisp and fried products. This study was undertaken with the following objectives: to determine ultrasonic parameters and mechanical properties and to investigate the relationships between the instrumental parameters and sensory crispness obtained using a trained panel for chicken nuggets. Significant differences in ultrasonic velocity, transmission loss, peak force, and total energy were observed among the samples cooked by different methods. Ultrasonic velocity had high correlation with sensory crispness. This indicates that the ultrasonic velocity could predict sensory crispness.
Modeling the Lysozyme Release Kinetics from Antimicrobial Films Intended for Food Packaging Applications
Authors: Buonocore G.G. , Del Nobile M.A. , Panizza A. , Bove S. , Battaglia G. , Nicolais L.
Published: July 2006

ABSTRACT: The aim of this work is to develop a mathematical model to predict the lysozyme release kinetics from crosslinked polyvinylalcohol (PVOH) into an aqueous solution. The model was developed by taking into account both the diffusion of water molecules into the polymeric film and the counter‐diffusion of the incorporated antimicrobial agent from the film into the aqueous solution. In particular, it was considered that the lysozyme release from a swelling polymer could be regarded as “anomalous diffusion” with moving boundary conditions. The water sorption kinetics of 4 films, differing for the degree of crosslink, were determined at ambient temperature (25 °C). The results obtained by fitting the model to the experimental data are satisfactory.
Whey Protein Isolate and Glyco‐macropeptide Recovery from Whey Using Ion Exchange Chromatography
Authors: Doultani S. , Turhan K.N. , Etzel M.R.
Published: July 2006

ABSTRACT: Cation exchange was used to recover whey protein isolate (WPI) from sweet whey, and the effluent was fed to an anion exchanger to recover glycomacropeptide (GMP). Nearly all of the major whey proteins (α‐lactalbu‐min, β‐lactoglobulin, immunoglobulin G, and serum albumin) and about half of the total Kjeldahl nitrogen (TKN) were recovered by the cation exchanger. No GMP was recovered by the cation exchanger. The anion exchanger recovered nearly all of the GMP from the effluent of the cation exchanger, accounting for about half of the remaining TKN. This process is the first to simultaneously manufacture WPI and GMP from a single stream of whey, increasing the value obtained from whey.
Optimization of Lactic Acid Production by Lactobacillus delbrueckii through Response Surface Methodology
Authors: Téllez‐Luis S.J. , Moldes A.B. , Alonso J.L. , Vázquez M.
Published: July 2006

ABSTRACT: This article describes the optimization through response surface methodology of a low‐cost medium based on Corn Steep Liquor (CSL) for lactic acid production by Lactobacillu delbrueckii NRRL B445. The effect of the fermentation time was also considered. A maximum lactic acid concentration (93.4 g/L) was predicted using 15 g of CSL/L and 6 g of yeast extract/L at a fermentation time of 80.1 h. However, the maximum productivity (3.50 g/L/h) was predicted by using 15 g of CSL/L, 6 g of yeast extract/L, and 8.9 g of peptone/L after 24 h. From an economical perspective, better results were obtained using 15 g of CSL/L, 6 g of yeast extract/L, and 8.9 g of peptone/L after 24 h. From an economical perspective, better results were obtained using 15 g of CSL/L alone and 24 h, achieving a maximum economical productivity of 229.7 g of lactic acid per hour and considerable savings in nutrients.
Antimicrobial Properties of Raisins in Beef Jerky Preservation
Authors: Bower C.K. , Schilke K.F. , Daeschel M.A.
Published: July 2006

: Fruits and vegetables may contain components that exert antimicrobial effects. In this study, beef jerky formulated with 15% raisins produced conditions inhibitory to pathogenic bacteria by decreasing pH to 5.4 and aw to 0.64. Storage of vacuum‐packaged raisin‐beef‐jerky (10‐wk; 30 °C) resulted in a further decrease to pH 4.5 and aw to 0.62. The antioxidant potential was increased by over 600%. The product received favorable sensory ratings for appearance, texture, and flavor, comparable to the non‐raisin control. Raisins in ready‐to‐eat meats such as jerky produce a lower fat, higher fiber product with antimicrobial capability and increased antioxidant potential, thereby providing a potentially safer, healthier alternative to traditional meat snacks.
Relating Sensory and Instrumental Texture Analyses of Atlantic Salmon
Authors: Mørkøre T. , Einen O.
Published: July 2006

Sensory‐evaluated hardness of smoked Atlantic salmon (Salmo salar L.) was correlated with various response variables from instrumental texture analysis of raw or smoked cutlets (25 mm thick) using 4 different probes: 12.5‐ and 23‐ mm‐dia cylinders, a Warner‐Bratzler blade, and a 25.4‐mm‐dia sphere. Sensory hardness correlated significantly with analyses using all mechanical methods, but it was most accurately predicted by the 12.5‐mm‐dia cylinder in raw salmon (force and area at 90% compression; r = 0.70, P < 0.0001), and by the 23‐mm‐dia cylinder in smoked salmon (force at 90% compression and the area from origo to the 1st significant break; r = 0.63 to 0.64, P < 0.0001).
Sensory Preference, Coating Evenness, Dustiness, and Transfer Efficiency of Electrostatically Coated Potato Chips
Authors: Ratanatriwong P. , Barringer S.A. , Delwiche J.
Published: July 2006

Barbeque, sour cream and onion, salt and vinegar, nacho cheese, and salsa seasonings were applied to potato chips at 0 and 25 kV. Sensory evaluation determined that electrostatically coated chips had better coating uniformity and were significantly preferred to nonelectrostatically coated samples. Electrostatic coating was also more even as measured by colorimetry. Particle size and evenness of coating did not significantly affect perceived flavor intensity. Electrostatic coating significantly increased transfer efficiency and decreased dust over nonelectrostatic coating. Particle size and flowability can be used to predict transfer efficiency and dustiness. Chargeability was also important for electrostatic transfer efficiency. Particle size was the most important factor overall.
Fractionation of Caseins by Anion‐exchange Chromatography Using Food‐grade Buffers
Authors: Turhan K.N. , Barbano D.M. , Etzel M.R.
Published: July 2006

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Caseins prepared by microfiltration of bovine skim milk were fractionated using anion‐exchange chromatography. Laser densitometry of electrophoresis gels was shown to be sufficiently quantitative to perform accurate mass balance calculations detailing the fate of each casein fraction. L‐cysteine was successfully used as a reducing agent instead of traditional toxic agents, such as dithiothreitol or β‐mercaptoethanol, enabling development of the first food‐grade buffer system for casein fractionation. More salt was required for elution of the casein fractions having a greater charge: αs‐casein > β‐casein > κ‐casein. Increasing flow rate decreased the extent of separation. Use of smaller beads was suggested as a method to maintain separation at increased flow rate.
Simple Resolution of Butylated Hydroxyanisole and n‐Propyl Gallate in Fatty Foods and Cosmetics Samples by Flow‐Injection Solid‐Phase Spectrophotometry
Authors: Capitán‐Vallvey L.F. , Valencia M. C. , Nicolás E. Arana
Published: July 2006

A biparameter sensor using flow injection with solid‐phase spectrophotometry for the simultaneous determination of butylated hydroxyanisole (BHA) and n‐propyl gallate (n‐PG) in fatty foods and cosmetics is proposed. The method is based on different transient retentions of these antioxidants when carried with methanol‐water 30:70%, vol/vol, through a flow cell packed to a 25‐mm height with C18 silica. Each antioxidant was determined by measuring its intrinsic absorbance at its residence time (40 s at 272 nm for n‐PG; 200 s at 288 nm for BHA; calibration: 5.0 to 300.0 μg/mL; RSD: 1.7%) by flow technique and diode‐array detector. Resolution of the BHA‐n‐PG mixture in ratios between 1:10 and 10:1 is possible.
Suitability of Volatile Amines as Freshness Indexes for Iced Mediterranean Hake
Authors: Baixas‐Nogueras S. , Bover‐Cid S. , Veciana‐Nogués M.T. , Vidal‐Carou M.C.
Published: July 2006

Abstract

Batches of gutted Mediterranean hake (Merluccius merluccius var. Mediterraneus) were stored, in different seasons of the year, for up to 20 d in ice. Changes in trimethylamine (TMA‐N), total volatile bases (TVB‐N), P‐ratio and trimethylamine oxide (TMAO) were measured; sensory evaluation of raw and cooked hake samples was also carried out. Similar profiles were observed between the different trials for all the parameters studied. TVB‐N was not correlated with the time of ice storage, and proved to be better as a spoilage index than a freshness one. In contrast, TMA‐N appears to be a good index of hake quality, and the value of 5 mg/100g offish seems an appropriate limit of acceptability. P‐ratio was a poorer index of freshness than was TMA‐N.
Functional Properties of Extruded Rice Flours
Authors: Kadan R.S. , Bryant R.J. , Pepperman A.B.
Published: July 2006

The functional properties of a long‐grain and a short‐grain rice flour extruded at 70 to 120°C and 22% moisture are reported. The bulk densities essentially stayed unchanged. Both water absorption and water solubility indices increased with an increase in extrusion temperature. The fat absorption indices decreased only at 55°C. The cold‐paste viscosities progressively increased, whereas the peak, breakdown, setback, and final viscosities decreased with an increase in extrusion temperature. A substitution of 25% of unextruded or 70°C extruded long‐grain rice flour into a wheat flour‐based fried snack decreased its fat absorption by 35% to 50% without affecting the overall texture.
Effects of Linoleic Acid on Conjugated Linoleic Acid Production by Planktonic Rumen Bacteria from Grain‐fed Cows
Authors: Kim Y. J. , Lee K.W. , Oh S. , Lee H.J.
Published: July 2006

Ruminal conjugated linoleic acid (CLA) production from linoleic acid (LA) was characterized in vitro. Rumen bacteria from grain‐fed cows were more active in BH than those from hay‐fed cows. Particleassociated bacteria produced more hydrogenated products leaving less CLA than the planktonic bacteria (P < 0.05). CLA production by planktonic bacteria did not always correlate to LA given; longer incubations generally decreased CLA concentration and increased c9, t11/t10, c12 ratio, especially at higher LA concentrations. The preincubated cells to LA produced more CLA than the unexposed ones and the increase was more evident with c9, t11 CLA (P < 0.05). This study provides insight into how cattle diet and LA feedings affect ruminal CLA production.
Finite Element Modeling of Heat and Mass Transfer During Steaming of Cowpea Seeds
Authors: Fang C. , Chinnan M.S. , Thai C.
Published: July 2006

One of the major constraints in utilization of cowpeas is from storage losses due to cowpea weevil infestation. Appropriate steaming of cowpeas has been known to prevent weevil infestation during storage. A finite element model was developed to describe simultaneous heat and mass transfer, which could be further used in examining physicochemical changes in seeds. Predicted temperature and moisture profiles in the seeds agreed well with experimental results. The average deviations of center and surface temperatures between predicted and observed values after 15 min of steaming were 0.91 °C (relative error, 1.0%) and 0.85 °C (relative error, 0.85%), respectively. The maximum error between observed and predicted moisture uptake was 8.60%.
Antiyeast Activity of Heated Garlic in the Absence of Alliinase Enzyme Action
Authors: Kim J.W. , Kyung K.H.
Published: July 2006

Garlic heated to 121 °C was found to strongly inhibit the growth of yeasts, but not that of bacteria. The potency and stability of the antiyeast activity of heated garlic were compared with those of fresh garlic, garlic oil, and allyl isothiocyanate. The inhibitory activity of heated garlic was stable, and the minimum inhibitory concentration did not change for up to 30 d at 37 °C. The antiyeast activity of heated garlic was not influenced by pH. Alliin heated in distilled water showed an antiyeast activity pattern similar to that of heated garlic, suggesting that the compound(s) thermally generated from alliin are the principal antiyeast compound(s) of heated garlic. The antiyeast activity was increased as time of heating increased up to 45 min at 121 °C, and the activity did not change when garlic was further heated for up to 120 min.
Maintenance and Protection of Yeast Morphology by Contact with Wine Polyphenols During Simulation of Wine Aging on Lees
Authors: Salmon J.M. , Vuchot P. , Doco T. , Moutounet M.
Published: July 2006

Scanning electron microscopy was used to monitor yeast cell morphology during simulated wine aging. Although yeast cells in lees in the absence of wine polyphenols rapidly reach a flat shape after the end of alcoholic fermentation, they keep a spherical (and almost intact) shape in the presence of wine polyphenols. We confirmed these visual observations by calculating the dynamic viscosity of the corresponding lees. Because yeast autolysis is not affected by the contact with wine polyphenols, such maintenance of yeast morphology maybe the consequence of protection of some constitutive parts of yeast cell walls by wine polyphenols toward the action of hydrolytic enzymes.
Efficacy of 1% Hydrogen Peroxide Wash in Decontaminating Apples and Cantaloupe Melons
Authors: Sapers G.M. , Sites J.E.
Published: July 2006

Efficacy of 1% hydrogen peroxide (H2O2) in decontaminating apples and cantaloupes containing human pathogens was investigated. Apples inoculated with Escherichia coli (ATCC 25922) were washed with 1% H2O2 at 20 or 40 °C for 15 or 30 min. Population reductions approaching 3 logs were obtained with all treatments. Comparable reductions were obtained with apples inoculated with 3 strains of E. coli O157:H7, associated with cider outbreaks, and a 5‐strain cocktail. The 1% H2O2 treatment was ineffective against E. coli 766 (ATCC 9637; similar to Salmonella Poona) on inoculated cantaloupes. Treatment of apples with 1% H2O2 was carried out successfully in a wet dump tank.
Effect of Welsh Onion (Allium fistulosum L.) on Breadmaking Properties
Authors: Seguchi M. , Abe M.
Published: July 2006

Breadmaking properties, such as bread height and specific volume, were improved in bread, made with wheat flour blended with Welsh onion (Allium fistulosum L.) powder, which is high in di‐n‐propyl disulfide (Pro2S2). Breadmaking properties also were improved in bread prepared from wheat flour blended with Pro2S2 alone. Brabender farinographs of Welsh onion powder/wheat flour and Pro2S2/wheat flour showed interesting properties in modifying the width of the tail. Size‐exclusion high performance liquid chromatography of the wheat proteins in the control and blended flours showed a profile of low, medium, and high molecular weight peaks. The area of the high molecular weight peak was larger in the 2 blended flours than in control, indicating this protein was important for the improvement.
Age of Farmed Atlantic Salmon at Seawater Transfer Affects Muscle Collagen Content and Solubility at Harvest
Authors: Espe M. , Hagenes T. , Gulbrandsen K.E.
Published: July 2006

Salmon released to seawater as different smolt types differed significantly in the total collagen content and the solubility of the collagen present. A 11/2 smolt contained more total collagen than 1/2 and 1 smolt types. Less insoluble collagen and more of the pepsin soluble collagen was generally present in 11/2 smolt type as compared with both 1/2 and 1 types, with the exception of prerigor type 1 salmon. No differences between smolt types in acetic soluble collagen were present. Fish with the higher amount of collagen also had the lowest end pH. Although the bled body weight differed, no correlation between body weight and collagen content or its solubility was found. Fish with higher end pH had lower total collagen and pepsin soluble collagen (r = ‐0.77, P = 0.0001 and r = ‐0.51, P = 0.04, respectively, and more insoluble collagen (r = 0.72, P = 0.002).
Identification of Small Peptides Generated in Spanish Dry‐cured Ham
Authors: Sentandreu M.A. , Stoeva S. , Aristoy M.C. , Laib K. , Voelter W. , Toldrá E.
Published: July 2006

ABSTRACT: A water‐soluble extract of dry‐cured ham was fractionated by gel filtration chromatography. Collected fractions (below 1200 Da) were sensory‐analyzed and subjected to amino acid analysis with and without previous acid hydrolysis, in order to determine the amino acid and peptide distribution. Those fractions with the highest peptide amount were further separated by reverse‐phase and cation‐exchange high‐performance liquid chromatography in order to isolate the peptides and sequence them. The results demonstrated the presence of small peptides, mainly dipeptides. The combination of these peptides and free amino acids may contribute to the characteristic taste in the savory fractions of dry‐cured ham.
Casein Degradation of Fynbo Cheese Salted with NaCl/KCl Brine and Ripened at Various Temperatures
Authors: Sihufe G.A. , Zorrilla S.E. , Rubiolo A.C.
Published: July 2006

ABSTRACT: Effect of temperature and salt substitution on casein degradation of Fynbo cheese was studied. Fynbo cheeses, salted in solutions of 190 g NaCl/L and of 100 g NaCl/L and 100 g KCl/L and ripened at 5, 12, and 16 °C, were sampled at 1, 5, 10, 20, 30, 60, and 90 d of ripening, at central and external zones. Samples were analyzed for moisture and chloride contents, maturation index, and casein degradation by urea‐polyacrylamide gel electrophoresis. NaCl replacement by KCl did not affect any of the parameters studied. Total salt concentration and ripening temperature affected proteolysis significantly. First‐order kinetics constants for αs1‐casein degradation were in the range of 0.002 to 0.016 day‐1 and the activation energy of the reaction was approximately 26 kcal/gmol.
Identification of Tetrodotoxin and Fish Species in an Adulterated Dried Mullet Roe Implicated in Food Poisoning
Authors: Hsieh Y.W. , Hwang P.A. , Pan H.H. , Chen J.B. , Hwang D.F.
Published: July 2006

ABSTRACT: There was 1 victim of neurotoxic food poisoning from an adulterated dried mullet roe in Kaohsiung, Taiwan, in March 2001. The victim exhibited typical neurotoxic symptoms. The residue of dried mullet roe retained by the victim was assayed for toxicity and mitochondrial DNA. Its toxicity was 3450 mouse units per gram. The toxin was partially purified and identified as tetrodotoxin and derivative. The sequence of the 376‐nucleotide region in the cytochrome b gene of the mitochondrial DNA exhibited the same genotype and the same restriction site for SapI as that of the toxic puffer fish Lagocephalus lunaris.
Selection of Volatile Aroma Compounds by Statistical and Enological Criteria for Analytical Differentiation of Musts and Wines of Two Grape Varieties
Authors: Bueno J.E. , Peinado R. , Moreno J. , Medina M. , Moyano L. , Zea L.
Published: July 2006

ABSTRACT: Aroma compounds in Airen and Macabeo musts and wines were submitted to multivariate analysis of variance and only those significantly depending (p < 0.05) on grape variety, prefermentative treatment, and exhibiting no significant interaction were selected for discriminant analysis. Benzyl alcohol, Z‐3‐hexen‐1‐ol, hexanoic acid, benzaldehyde, β‐ionone, and E‐nerolidol contents in musts were used to calculate 2 discriminating functions, which allow classifying 100% of all must by variety and treatment. Discriminant analysis carried out with 1‐propanol, isoamyl alcohol, 2‐phenylethanol, ethyl acetate, ethyl propanoate, ethyl lactate, isobutyl acetate, and 7‐butyrolactone contents in wines, allows to establish 2 other functions, which led to accurate classification of 100% of the wine samples.
Plasticizer Effect on Grease Barrier and Color Properties of Whey‐protein Coatings on Paperboard
Authors: Lin S.‐Y. , Krochta J.M.
Published: July 2006

Whey protein concentrates with ˜80% protein (WPC‐80) plasticized with 0.64 M glycerol or sucrose, or with 0.34 or 0.64 M sorbitol or polyethylene glycol (PEG) 200, produced flexible films. WPC‐80 with hydrolyzed lactose required addition of less sucrose to produce flexible films. WPC‐80 films formed as coatings on paperboard gave a grease barrier comparable to WPI film‐coatings. Long‐term ambient storage of WPC‐80 coated paperboard indicated that the use of sucrose as plasticizer imparted good grease resistance and minimized plasticizer migration.
Textural Changes in Apple Tissue During Pulsed Electric Field Treatment
Authors: Bazhal M.I. , Ngadi M.O. , Raghavan G.S.V. , Nguyen D.H.
Published: July 2006

ABSTRACT: The effects of pulsed electric field (PEF)‐induced electroplasmolysis on mechanical and structural properties of apple tissue were investigated. Properties such as porosity, pore distribution, particle density, bulk density, electrical conductivity, and compression modulus were evaluated after different degrees of electroplasmolysis. PEF treatment decreased bulk density, decreased volume shrinkage, and increased porosity of air‐dried apple tissue. The overall average mean size of the PEF‐induced pores was 5.86 μm, lower than 7.81 μm obtained for the untreated samples. By determining electrical conductivity, disintegration index, and failure stress of apple samples, a linear dependency was observed between failure stress and degree of electroplasmolysis. Failure stress decreased with intensification of electrical treatment.
Oxidative Stability of ω3‐rich Camelina Oil and Camelina Oil‐based Spread Compared with Plant and Fish Oils and Sunflower Spread
Authors: Eidhin D. Ní , Burke J. , O'Beirne D.
Published: July 2006

ABSTRACT: The oxidative stability of ω3‐rich oil from Camelina sativa and the storage stability of a camelina oil‐based spread were evaluated. Camelina oil was more stable than fish oil and linseed oil, but less stable than sunflower, corn, sesame, and olive oils, indicated by measuring peroxide values (PV), ρ‐anisidine values (AV), total oxidation values (Totox), thiobarbituric acid reactive substances (TBARS), conjugated diene levels (CD), and conjugated triene levels (CT) during storage at 65 °C for 16 d. The camelina oil‐based spread had higher PV, AV, Totox, TBARS, CD, and CT than the sunflower spread but maintained adequate sensory quality for 16 wk of storage at 4 °C or 8 °C.
Haemodynamic instability after cardiac surgery: nurses’ perceptions of clinical decision‐making*
Authors: Currey Judy , Browne Jan , Botti Mari
Published: July 2006

Background.  Cardiac surgical patients are distinguished by their potential for instability in the early postoperative period, highly invasive haemodynamic monitoring technologies and unique clinical presentations as a result of undergoing cardiopulmonary bypass. Little is known about nurses’ perceptions of assuming responsibility for such patients. An understanding of nurses’ perceptions may identify areas of practice that can be improved and assist in determining the adequacy of current decision supports.

Aim.  The aim of this study was to describe critical care nurses’ perceptions of assuming responsibility for the nursing management of cardiac patients in the initial two‐hour postoperative period.

Design.  An exploratory descriptive study based on naturalistic decision‐making.

Methods.  Thirty‐eight nurses were interviewed immediately following a two‐hour observation of their clinical practice. Content analysis and a systematic thematic analysis process called ‘Framework’ were used to analyse the interview transcripts.

Results.  Nurses described their perceptions of managing patients in terms of how they felt about making decisions for complex cardiac surgical patients and in terms of how clinical processes unique to the admission phase impacted their decision‐making. Nurses felt either daunted or stimulated and challenged when making decisions. Nurses identified handover from anaesthetists, settling in procedures and forms of collegial assistance as important processes that impacted their decision‐making.

Conclusion.  Nurses’ previous experiences with similar patients influenced how they felt about making decisions during the initial two‐hour postoperative period, but did not alter their views about processes important for patient safety during this time.

Relevance to clinical practice.  Feelings expressed by nurses in this study highlight the need for clinical supervision and appropriate allocation of resources during the immediate recovery period after cardiac surgery. Nurses identified ways to improve clinical processes that impacted their decision‐making during the immediate recovery of cardiac surgical patients.
Being asked not to tell: nurses’ experiences of caring for cancer patients not told their diagnosis
Authors: Kendall Sharon
Published: July 2006

Aims and objectives.  The aim of the primary research was to investigate the impact of the nurse–patient relationship on clinical learning and subsequently clinical practice. Coincidently, 32 participants, all Registered Nurses in Hong Kong, provided details of nurse–patient encounters involving withholding of a cancer diagnosis.

Background.  The changing face of clinical practice and cancer care has fuelled discussion and debate around disclosure or non‐disclosure of the diagnosis of cancer, global consensus on this issue still does not exist. In different countries there is marked variation in how and what a patient may be told about their diagnosis and prognosis. There is considerable variability in the reported rate of cancer diagnosis disclosure across studies and countries. Being asked not to tell a patient their diagnosis of cancer presents many problems for nurses caring for those patients. The issue of non‐disclosure directly affects nurses and their clinical practice.

Methods.  This paper reports one of the findings of a large international qualitative study informed by phenomenology into the perceptions of nurses about caring for a patient with a diagnosis of cancer.

Results.  Responses from participants revealed considerable difficulties for nurses when caring for patients who were not informed of their diagnosis. They recounted having learned from the encounters but remarked on the negativity of the experience. They discussed their inability to act decisively in the past situations but expressed hope that they had found a resolve to act in future.

Relevance to clinical practice.  Although, overwhelmingly, participants doubted they would actually be able to change the reality of practice. The identified care episode and the nurse–patient relationship, according to participants, did change their clinical practice but often not for the better.
The effect of cyclic drying on dimensional changes of acrylic resin maxillary complete dentures
Authors: SHUKOR S. S. ABD , JUSZCZYK A. S. , CLARK R. K. F. , RADFORD D. R.
Published: July 2006

summary  Poly(methyl methacrylate) dentures may exhibit dimensional changes when drying. Drying has been shown to destroy Candida albicans. This study investigates the effect of simulating overnight cyclic drying on dimensional changes of four complete denture base materials. Denture specimens used in this study had been prepared for a previous study. All dentures had been kept hydrated at room temperature for 2 years. The materials used were, group 1, conventionally packed and cured Trevalon, group 2 was injection moulded and conventionally cured (Trevalon Success), group 3 (Acron MC) and group 4 was Microbase, which is injection moulded and microwave cured. The measurements of the inter‐molar and inter‐premolar width, and anterior posterior dimension between the premolars and molars were recorded after 8 h drying and then after four cycles of dehydration and rehydration. The dentures were more dimensionally stable in the anterior posterior than the cross arch dimension. There was a statistically significant (P < 0·02) increase in the intermolar width for Trevalon, Trevalon Success and Acron after 8 h drying and after four cycles. There was a statistically significantly difference between Microbase and the other materials after 8 h drying and there was a significant difference between the injection moulded groups in the interpremolar width (Trevalon Success versus Acron, Trevalon Success versus Microbase) after cyclic drying. Although statistically significant dimensional changes were observed for all materials these were small and were considered not to be clinically significant. Microbase was the least dimensionally stable material during air‐drying.
Effects of implant geometry and surface treatment on osseointegration after functional loading: a dog study
Authors: CHUNG S. H. , HEO S. J. , KOAK J. Y. , KIM S. K. , LEE J. B. , HAN J. S. , HAN C. H. , RHYU I. C. , LEE S. J.
Published: July 2006

summary  The purpose of this study was to evaluate the geometry and surface characteristics of osseointegration after functional loading by radiographic, periodontal and histomorphometric analyses. We analysed three groups of implants with different geometry and surface characteristics using experimental dogs. The control group received Brånemark implants (group 1). Group 2 and group 3 implants each had a 0·5‐mm pitch height but differed in surface characteristics. Group 2 implants were machine surfaced and group 3 implants were thermally oxidized at 800 °C for 2 h in a pure oxygen atmosphere. For these experiments, which used a total of four healthy beagle dogs, the implants were randomly installed into the extracted first, second and third premolar positions. The animals received radiographic and clinical periodontal examinations at 6 and 12 months post‐loading, and were then killed for histomorphometric analysis. The radiographic analysis showed that mean crestal bone resorption in the control group was greater than that observed in the experimental groups (P < 0·05). The percentage of bone‐to‐implant contact for group 3 (83·7%) was significantly higher than in groups 1 (74·4%) and 2 (75·0%) (P < 0·05). Overall, implant geometry and surface treatment affected the rate of crestal bone resorption and bone healing surrounding the dental implants.
Transient immunological control during acute hepatitis C virus infection: ex vivo analysis of helper T‐cell responses
Authors: Ulsenheimer A. , Lucas M. , Seth N. P. , Tilman Gerlach J. , Gruener N. H. , Loughry A. , Pape G. R. , Wucherpfennig K. W. , Diepolder H. M. , Klenerman P.
Published: July 2006

Summary.  Hepatitis C virus (HCV) readily sets up persistence after acute infection. Cellular immune responses are thought to play a major role in control of the virus. Failure of CD4+ T‐cell responses in acute disease is associated with viral persistence but the dynamics of this are poorly understood. We aimed to assess such responses using a novel set of Class II tetrameric complexes (tetramers) to study helper T‐cells ex vivo in acute disease. We analysed the HCV‐specific CD4+ T‐cell response in a patient with acute hepatitis c infection. We were able to track the virus‐specific CD4+ T‐cells directly ex vivo with HLA DR4 tetramers. Proliferative responses were absent initially, recovered as viral load dropped and were lost again during relapse. Longitudinal tetramer analyses showed expanded populations of antiviral CD4+ T‐cells throughout acute infection despite lack of proliferation. A pattern of transient CD4+ T‐cell proliferative responses as HCV is partially controlled is observed. Failure to control virus is associated with emergence of ‘dysfunctional’ CD4+ T‐cell populations. Failure to control HCV in acute disease may relate to the capacity to sustain efficient immune responses as virus attempts to ‘bounce back’ after partial control.
Impaired health‐related quality of life in patients with chronic hepatitis C and persistently normal aminotransferase levels
Authors: Von Wagner M. , Lee J.‐H. , Kronenberger B. , Friedl R. , Sarrazin C. , Teuber G. , Herrmann E. , Zeuzem S.
Published: July 2006

Summary.  A significant impact of hepatitis C virus (HCV) infection on health‐related quality of life (HRQOL) has been previously described. However, comprehensive data on the quality of life in patients with chronic hepatitis C and persistently normal aminotransferase levels (PNAL) are currently not available. One hundred fifteen patients with chronic hepatitis C (45 with persistently normal aminotransferases and 70 with elevated aminotransferases) and 50 healthy subjects were enrolled. Emotional and psychological states were assessed by Profile of Mood States (POMS) scale and HRQOL was assessed by the ‘Everyday Life’ questionnaire (EDLQ), a validated questionnaire related to the SF‐36 Health Survey. An impairment in HRQOL was observed in patients with chronic hepatitis C showing PNAL compared with healthy subjects with significant differences for the factor scores depression and anger in the POMS scale as well as for the items body, relationship to partner, self‐confidence and zest of life in the EDLQ. No differences in any questionnaire were observed between patients with chronic hepatitis C showing PNAL or elevated aminotransferase levels except of a worse mean level for factor score anger in POMS scale in patients with persistently normal aminotransferases. No association of quality of life with severity of liver disease was found. Impairment of HRQOL by chronic infection with HCV is similar in patients with PNAL and those with elevated aminotransferase levels.
Impact of hepatic steatosis on viral kinetics and treatment outcome during antiviral treatment of chronic HCV infection
Authors: Westin J. , Lagging M. , Dhillon A. P. , Norkrans G. , Romero A. I. , Pawlotsky J.‐M. , Zeuzem S. , Schalm S. W. , Verheij‐Hart E. , Negro F. , Missale G. , Neumann A. U. , Hellstrand K. ,   For the DITTO‐HCV Study Group
Published: July 2006

SUMMARY.  Liver steatosis is highly prevalent in chronic hepatitis C virus (HCV) infection, especially in patients infected with genotype 3 virus, but its significance for the outcome of antiviral treatment is not fully understood. We have monitored steatosis in liver biopsies from 231 patients with chronic HCV infection who received pegylated recombinant interferon‐alpha and ribavirin in a phase III study (DITTO trial). The degree of steatosis, along with relevant metabolic parameters, was correlated with the early disappearance of virus and with the final outcome of treatment. Our data suggest that the presence of steatosis impairs the early reduction of viral load during treatment in patients infected with HCV genotype 3 and non‐3. Steatosis negatively affected the final outcome of treatment mainly in patients infected with HCV genotype non‐3 virus. Based on these findings, we propose that interventions aiming at reducing hepatic steatosis prior to the onset of antiviral therapy may be of benefit to patients infected with HCV of the non‐3 genotypes. Patients infected with genotype 3, on the other hand, should be offered early antiviral treatment.