bluuebunny/crossref_metadata_2025 huggingface dataset:
Response Transformation: An Example
Authors: DRAPER NORMAN R.
Published: August 2010

A set of data involving 108 observations from a previous study on a sterilized, concentrated baby formula is reconsidered. Originally, four separate second degree models involving 84 different coefficients were fitted. However, if the response values are transformed from y to In y, a model containing just five parameters explains 87% of the variation in all of the data about their grand mean. Moreover, this simple equation does not include one of the five predictor variables, a fact not previously apparent. These data provide an example of the effectiveness of a transformation.
Effect of Phosphates on Bacterial Growth in Refrigerated Uncooked Bratwurst
Authors: MOLINS R. A. , KRAFT A. A. , OLSON D. G.
Published: August 2010

The effects of 0.5% sodium acid pyrophosphate (SAPP), sodium tripolyphosphate (STPP), tetrasodium pyrophosphate (TSPP) and sodium polyphosphate glassy (SPC) on aerobic mesophilic and psychrotrophic bacterial growth and on survival of inoculated Stuphylococcus aureus Z 88 were investigated in uncooked bratwurst stored at 5°C for 7 days. No significant microbial inhibition by phosphates was found, although SAPP addition resulted in consistently lower total aerobic plate counts. Phosphate‐induced pH differences in the sausages had no effect on bacterial numbers. The possible role of meat enzymes in the hydrolysis of condensed phosphates to microbiologically inactive species is discussed.
Properties of Films Produced by Cross‐linking Whey Proteins and 11S Globulin Using Transglutaminase
Authors: YILDIRIM M. , HETTIARACHCHY N.S.
Published: August 2010

Transglutaminase (TG) was used to produce films from whey protein isolate, soybean 11S globulin and a mixture of the two (1:1, wt/wt). Solubility of TG cross‐linked films was lower than that of control films at pH 3, 4, 6 and 8. Solubility of control films in 6.6M urea and in 10% SDS was higher than that of TG cross‐linked films. Hydrolysis of control and TG cross‐linked films by trypsin and α‐chymotrypsin was similar after 24h incubation. Mean thickness of films ranged from 69 to 77 μm and there were no differences among thicknesses. Average tensile strength values of TG cross‐linked films were two times greater than those of the homologous controls.
Temperature Histories at Critical Points and Recommended Cooking Time for Whole Turkeys Baked in a Conventional Oven
Authors: CHANG H.C. , CARPENTER J.A. , TOLEDO R.T.
Published: August 2010

Time‐temperature histories and cooking times were determined for turkeys baked at 162.8°C from 4.44°C to an endpoint of 82.2°C in the thigh joint or breast. Turkeys (128) in five weight classes from 5.9 to 10.8 kg (0.9 kg increments) were equally divided into fresh, frozen, stuffed, unstuffed, and cooked shielded or unsheilded groups. The slowest heating point was either the wing joint or stuffing geometric center. Cooking time for unsheilded turkeys was 155 min plus 11 min/kg, unstuffed, and 200 min plus 8.8 min/kg, stuffed. Median cooking loss was 23%. Shielding of breasts prolonged cooking time. The cooking endpoint of 82.2°C in the thigh joint provided adequate lethality against Salmonella in the slowest heating points of both stuffed and unstuffed birds.
High Pressure‐Cooking of Chicken Meat Batters with Starch, Egg White, and Iota Carrageenan
Authors: FERNANDEZ P. , COFRADES S. , SOLAS M.T. , CARBALLO J. , COLMENERO F. JIMÉNEZ
Published: August 2010

High pressure/cooking combinations (200 MPa and 400 MPa, 70°C) of chicken gels caused the formation of less compact and aggregated microstructures, which had better binding properties and were less hard. Pressurizing caused a general decrease in color parameters. The addition of starch, egg white or iota carrageenan increased water binding of meat batters. The effect of adding starch and iota carrageenan on textural properties was similar, both causing an increase in hardness and chewiness. High pressure influenced the action of the ingredients and the extent of the effect was related to the type of ingredient and the pressure level but pressure clearly predominated over ingredient effects.
Visible/Near‐Infrared Spectroscopy for Physical Characteristics of Cooked Chicken Patties
Authors: CHEN H. , MARKS B. P.
Published: August 2010

Cooking loss and Kramer shear properties (yield force, yield deformation, and yield energy) of chicken patties were measured after various degrees of cooking. Cooking loss and yield deformation were related (R=0.91 and ‐0.76, respectively) to the integrated time‐temperature history. In contrast, yield force and energy were well related (R=0.85 and 0.84, respectively) to endpoint temperature. Visible/near‐infrared (NIR) calibrations were developed and validated for the physical characteristics. Among the tested properties, visible/NIR spectroscopy was most accurate in predicting cooking loss and yield force. Standard errors of prediction were 7.9 and 8.2% of the corresponding property range among samples.
Thermal Gelation of Brown Trout Myofibrils: Effect of Muscle Type, Heating Rate and Protein Concentration
Authors: LEFÈVRE F. , FAUCONNEAU B. , OUALI A. , CULIOLI J.
Published: August 2010

The thermal gelation properties of myofibril solutions (KCl 0.6M; pH 6.0) from reared brown trout white and red muscles were analyzed by thermal scanning rheometry. With a heating rate of 1°C/min, red muscle myofibrils exhibited a lower gelation capacity than white muscle myofibrils at low temperatures. No difference was observed above 60°C where solid gels were formed from the two myofibril types. Increasing protein concentration or reducing heating rate increased the values of the rheological parameters at 80°C for the two muscle type myofibrils. With a low heating rate (0.25°C/min), white muscle myofibrils formed stronger gels whatever the temperature.
Temperature Mapping of Particles During Aseptic Processing with Magnetic Resonance Imaging
Authors: KANTT CARLOS A. , SCHMIDT SHELLY J. , SIZER CHARLES E. , PALANIAPPAN SEVUGAN , LITCHFIELD J. BRUCE
Published: August 2010

Magnetic Resonance Imaging (MRI) was used to obtain 2‐dimensional temperature maps in potatoes undergoing aseptic processing. The change in precession frequency of protons served as the temperature indicator. The larger particles (6.9 and 3.84 cm3) showed a δT (Tsurface ‐ Tcenter) of up to 22±0.4°C 45s after exiting the heat exchanger with the δ (Toutlet ‐ Tinlet) of the carrier fluid in the heat exchanger at 30 to 45°C. No AT was measured between the center and the surface of particles <2.05 cm3 pumped at <22.7 L/min. The average fluid to particle convective heat transfer coefficient (hfp) for the heat exchanger and holding tube was calculated using a finite element method. The hfp was from 600 to 2500 and >3000 W/m2°C for the large (6.9 cm3 cubes) and smaller particles respectively.
Functional Properties of Acetylated Chickpea Proteins
Authors: LIU L.H. , HUNG T.V.
Published: August 2010

Functional properties were investigated on chickpea proteins acetylated at 6 and 49% of the ‐amino groups of lysine. In water and in 0.25M NaCl solutions, acetylated chickpea proteins (ACP) were more soluble at high pH (pH>8), but less soluble at low pH (pH 2–7), than native chickpea protein (NCP). The solubility of ACP and NCP was reduced in 0.25–0.75M CaCl2 solutions. Acetylation increased the water and oil absorption capacity of ACP. ACP also had higher emulsion capacity than that of NCP, but acetylation made emulsions of chickpea protein dispersions less stable.
Milling and Processing Parameters for Corn Tortillas from Extruded Instant Dry Masa Flour
Authors: ARÁMBULA V.G. , FIGUEROA J.D.C. , MARTÍNEZ‐BUSTOS F. , ORDORICA F.C.A. , GONZÁLEZ‐HERNÁNDEZ J.
Published: August 2010

A continuous extrusion process to provide instant corn flour for tortillas was evaluated. Variables investigated included two types of mill (knives and hammer) with screens with two diameters (0.5 and 0.8 mm), two types of corn (hard endosperm or normal and soft endosperm or cacahuazintle), lime concentration (0.15 and 0.25% w/w), processing moisture (45 and 48% w/w) and temperature (70,80 and 90°C). The water absorption capacity, water solubility index, color of instant corn flour, adhesiveness of masa, tensile strength, cutting force, rollability and puffing of tortillas, were compared. Based on textural data the hammer mill with 0.8 mm sieve, normal corn type, 0.15% lime, 48% moisture and 90°C processing temperature, produced the highest quality tortillas.
Energy Value of a Fat High in Stearic Acid
Authors: RANHOTRA G.S. , GELROTH J.A. , LEINEN S.D.
Published: August 2010

A fat containing 92.1% stearic acid (tristearin) was evaluated for energy value using shortening (9 kcal/g) and mineral oil (0 kcal/g) as controls and young rats as the test model. Energy value was calculated based on efficiency of conversion of estimated gross energy intake to carcass energy over a 3‐wk period. Rats fed the shortening‐based diet deposited more than double the fat and significantly more protein in the carcass than rats fed the tristearin‐based diet. Rats fed the tristearin‐based diet deposited significantly more fat and protein than rats fed the mineral oil‐based diet. Based on these observations, the estimated energy value of tristearin was calculated as 3 kcal/g.
Maturity Effects on Sensory and Storage Quality of Roasted Virginia‐Type Peanuts
Authors: McNEILL KAY L. , SANDERS TIMOTHY H.
Published: August 2010

Virginia‐type peanuts from two yrs were studied to determine differences in sensory and storage characteristics of five mesocarp‐color based maturity classes. Peanuts were roasted, stored at 37°C, and sampled over 12 wk to evaluate flavor and oil. Higher intensities of roasted peanutty and sweet and lower painty flavors were found in the most mature classes. Painty increased more quickly in immature classes. Oxidative stability and fatty acid profiles indicated this change. Immature peanuts had lower flavor impact and deteriorated faster. Distributions at progressive harvest dates indicated more immature peanuts in the Extra Large Kernel grade at early harvest. Variability in sensory characteristics of maturity classes and changes in their distribution in size‐based commercial grades indicate a high potential for maturity related flavor variation between lots.
Disulfide Bonds Influence the Heat‐induced Gel Properties of Chicken Breast Muscle Myosin
Authors: SMYTH A.B. , SMITH D.M. , O'NEILL E.
Published: August 2010

The functions of thiol groups in the denaturation, aggregation and gelation of chicken breast muscle myosin during heating in 0.6M NaCl, 50mM sodium phosphate buffer, pH 6.5, was investigated by inhibiting disulfide (SS) bond formation using dithiothreitol (DTT). The endotherm of myosin heated in the presence or absence of DTT had similar thermal transition temperatures. Preventing SS bond formation increased the onset temperature for aggregation and gelation and decreased the elastic‐like properties of the final gel matrix. Results indicated that SS bond formation was not a prerequisite for the gelation of chicken breast myosin. However, intermolecular SS bonds, especially from thiol groups on subfragment‐1, contributed to gel network formation.
Tocopherols, Retinol and Carotenes in Chicken Egg and Tissues as Influenced by Dietary Palm Oil
Authors: KANG KYUNG R. , CHERIAN GEETHA , SIM JEONG S.
Published: August 2010

Incorporation of palm oil (PO) increased the α‐and γ‐tocotrienol content of eggs, liver, meat and adipose tissue. Total tocotrienols were higher in eggs, liver and adipose tissue of hens fed 1.5% PO than those fed 3.5% PO. An increase in retinol was observed in the eggs, liver and dark meat of hens fed PO diet. Feeding diets containing 1.5 or 3.5% PO increased the α‐and β‐ carotenes in eggs and liver tissue. However, carotenoids were not detected in white meat, dark meat or adipose tissue. Dark meat incorporated higher levels of tocopherols and retinol than white meat. The diets had no effect on egg or yolk weight. Egg yolks from hens fed PO had higher yolk color than those without PO. Addition of tocopherol mix in the control diet increased total tocopherol content in all tissues.
Nutrients in Salmon and Red Grouper Fillets as Affected by Chlorine Dioxide (ClO2) Treatment
Authors: KIM JEONGMOK , DU WEN‐XIAN , OTWELL W. STEVEN , MARSHALL MAURICE R. , WEI CHENG‐I
Published: August 2010

The effect of chlorine dioxide (ClO2) treatment on nutrients of seafood was studied using Atlantic salmon (Salmo salar) and red grouper (Epinephelus morio) with five volumes (1:5, w/v) of aqueous ClO2 at 20, 40,100, and 200 ppm ClO2 in 3.5% brine for 5 min. Compared to nontreated controls, treatment of salmon and red grouper with ClO2 solutions in brine did not significantly change the contents of protein, fat, moisture, niacin, calcium, iron, phosphorus, or potassium. However, such treatment with brine or ClO2 solutions in brine caused a significant reduction in thiamin content in both species, but only riboflavin was reduced significantly in red grouper, possibly due to the solubilization effect of salt on the vitamins.
Hake Muscle Altered by Frozen Storage as Affected by Added Ingredients
Authors: HUIDOBRO A. , ALVAREZ C. , TEJADA M.
Published: August 2010

The effect of three ingredients (triphosphate, lecithin and sucrose ester) on functionality and extractability of hake muscle proteins that had been intensely aggregated by frozen storage was investigated. Muscle proteins were extracted in 0.6M NaCl, 2% sodium dodecyl sulfate (SDS) and 2% SDS+5% (β‐mercaptoethanol (ME). Treatment with the added ingredients increased the amount of protein extracted when secondary interactions were broken with SDS. The same effect, although less pronounced, was found in the lots treated with triphosphate and sucrose ester when electrostatic bonds were broken with NaCl. The amphipathic ingredients (lecithin and sucrose ester) increased the amount of protein linked by nondisulfide covalent bonds.
Storage Temperature Effect on Histamine Formation in Big Eye Tuna and Skipjack
Authors: SILVA CÉLIA C.G. , DA PONTE DUARTE J.B. , DAPKEVICIUS MARIA L.N. ENES
Published: August 2010

Notable histamine formation (>30 mg/100g) was detected in big eye tuna (Thunnus obesus) and skipjack (Katsuwonus pelamis) captured in Azorean waters and stored for 1,3 and 6 days at 22,10 and 4°C, respectively. Higher levels (p<0.05) of histamine were produced by skipjack reflecting its higher histidine content. Measurements of pH or volatile basic nitrogen were not adequate for estimating the extent of histamine‐related health hazard. Counts of histamine‐forming bacteria increased during storage at 4 and 10°C, and histamine formation was suppressed at 4°C. Storage temperature and histidine content were the main factors controlling histamine levels in tuna.
High‐pressure‐cooked Low‐fat Pork and Chicken Batters as Affected by Salt Levels and Cooking Temperature
Authors: JIMÉNEZ‐COLMENERO F. , FERNÁNDEZ P. , CARBALLO J. , FERNÁNDEZ‐MARTÍN. F.
Published: August 2010

The application of high pressure (200 and 400 MPa, 30 min) favored water and fat binding properties of chicken and pork batters even at low ionic strength. Textural properties of meat batters (particularly hardness and chewiness, and to a lesser extent springiness and cohesiveness) were influenced by cooking temperature. High pressures influenced the texture of batters, so that pressurized samples were less hard, cohesive, springy or chewy than nonpressurized samples; this effect was not related to on salt concentration. High pressure treatment limited the formation of gel structures, which probably was associated with its preserving effect against thermal denaturation of meat proteins.
Dielectric Properties and Thermal Conductivity of Marinated Shrimp and Channel Catfish
Authors: ZHENG M. , HUANG Y.W. , NELSON S.O. , BARTLEY P.G. , GATES K.W.
Published: August 2010

Peeled shrimp (Peneausspp.) and channel catfish (Ictalutus punctatus) fillets were either mixed with commercial lemon pepper marinade and vacuum tumbled at 4°C for 30 min or soaked in 2% tripolyphosphate solution overnight. Dielectric constant and loss factor of marinated seafood and the penetration depth of microwaves were functions of temperature. When cooking temperature increased, the dielectric constant increased, while the loss factor and depth of penetration decreased. Because of the large variation in thermal conductivity measured for individual shrimp, no correlation between thermal conductivity and temperature was found. At constant temperature, thermal conductivity of 2% sodium tripolyphosphate‐treated shrimp was higher than that of both marinated and nonmarinated shrimp as a result of higher moisture content. However, no difference in thermal conductivity was found between marinated and nonmarinated shrimp or catfish.
Ultrasonic Imaging of Micro‐Leaks and Seal Contamination in Flexible Food Packages by the Pulse‐Echo Technique
Authors: OZGULER AYHAN , MORRIS SCOTT A. , O'BRIEN WILLIAM D.
Published: August 2010

Reliable inspection of flexible food packages for micro‐leaks and product contamination in the seal area is needed to prevent spoilage and safety hazard. Nondestructive testing by the ultrasonic imaging method, Backscattered Amplitude Integral (BAI), was evaluated for use in defect detection. Channel defects (6–15 μm in diameter) and simulated food strands (20–60 μm dia) perpendicular to the sealing direction were fabricated within the seal region of both all‐plastic and foil‐containing retortable pouches. Results showed that 17.3‐MHz pulse‐echo BAI‐imaging detected channel defects (9.5–15 μm) and all strand‐inclusion defects in both types of package materials.
Quality of Fresh‐Market Melting‐ and Nonmelting‐Flesh Peach Genotypes as Affected by Postharvest Chilling
Authors: BROVELLI ERNESTO A. , BRECHT JEFFREY K. , SHERMAN WAYNE B. , SIMS CHARLES A.
Published: August 2010

After storage for 3 wk at 4°C and ripening 3 days at 20°C, nonmelting‐flesh peaches(‘Oro A’, FL 90–35C, FL 90–47C) did not develop visual symptoms of mealiness, while melting‐flesh (MF) fruit (FL 90‐20, FL 90‐21, FL 91‐16) did. Sensory evaluation showed that only MF fruit were more “mealy” and less “sweet” and “peachy” as a result of chilling. Volatile analysis revealed that chilling caused increases in(E)‐2‐hexenal and decreases in γ and δ decalactones in both MF and NMF types. However, the decline was considerably less in NMF than in MF fruit. Results indicate that chilling affects the quality of MF more than NMF genotypes.
Prediction of Food Emulsion Color Using Light Scattering Theory
Authors: McClements D. J. , Chantrapornchai W. , Clydesdale F.
Published: August 2010

A theoretical model was developed to predict spectral reflectance and color of emulsions from droplet (radius and concentration) and dye (absorption spectra and concentration) characteristics. The Rayleigh‐Gans‐Debye theory of light scattering was used to calculate the scattering cross‐section, absorption cross‐section and asymmetry factor of droplets. These values were used to calculate spectral reflectance of an emulsion based on Kubelka‐Munk theory. The tristimulus coordinates (L, a, b) of an emulsion were calculated from its spectral reflectance using color matching functions. Predictions were in good agreement with experimental measurements on oil‐in‐water emulsions containing a red food dye. The theory may be useful for optimization of emulsion appearance.
Thermal Stabilities of Peroxidases from Fresh Pinto Beans
Authors: Yemenicioǧlu Ahmet , Özkan Mehmet , Cemeroǧlu Bekir
Published: August 2010

Heat stabilities of crude and partially purified soluble (SPOX), ionically bound (IPOX) and total peroxidase (TPOX) from fresh pinto beans were investigated at 55–90°C. Heat inactivation of peroxidase (POX) followed first‐order reaction kinetics. Each inactivation curve consisted of two linear parts: initial rapid inactivation (heat‐labile) followed by slower inactivation (heat‐stable). IPOX showed activation during heat treatment with a highly heat‐stable isoenzyme (D90=40 min) which was more heat‐stable than SPOX. Activation energies for heat‐stable parts of crude IPOX and SPOX were, respectively, 12.1 and 36.4 kcalmol‐1 with z values 45.4 and 14.1C°. Heat stable SPOX isoenzymes (D70=22.6) were obtained by 65–95% (NH4)2SO4 precipitation from crude SPOX. Two POX fractions (F1 and F2) were separated from TPOX by ion‐exchange chromatography.
Mechanical and Barrier Properties of Lactic Acid and Rennet Precipitated Casein‐Based Edible Films
Authors: Chick J. , Ustunol Z.
Published: August 2010

Tensile strength (TS), percent elongation (%E), oxygen permeability (OP), and water vapor permeability (WVP) of lactic acid and rennet precipitated casein‐based edible films were studied to determine the effect of protein to plasticizer ratio (0.6:1, 1:1, 1.4:1) and plasticizer type (sorbitol, glycerol) on these properties. TS increased (p<0.05) with increase in protein to plasticizer ratio. Sorbitol plasticized films were stronger (p<0.05) than glycerol plasticized films. However, films plasticized with glycerol were more extensible (p<0.05). Film %E decreased with increase in protein/plasticizer ratio for lactic acid casein films, whereas it increased for rennet casein films. Films plasticized with sorbitol were more effective (p<0.05) moisture and oxygen barriers than glycerol plasticized films. Overall, lactic acid casein films plasticized with sorbitol had the most effective mechanical and barrier properties.
Electrical Properties of Fish Mince During Multi‐frequency Ohmic Heating
Authors: Wu H. , Kolbe E. , Flugstad B. , Park J. W. , Yongsawatdigul J.
Published: August 2010

A multi‐frequency ohmic heating system with 30 Hz∼1 MHz range which could deliver 250 watts was developed for measuring electrical conductivity and absolute dielectric loss of food samples. Pacific whiting surimi paste and stabilized mince in the 20∼70°C range were tested at frequencies from 55 Hz to 200 kHz. Sample impedance decreased slightly with frequency. The DC electrical conductivity (σdc) and absolute dielectric loss (ε″) of Pacific whiting surimi paste increased with temperature and salt concentration; adc and ε″ of the stabilized mince increased with temperature. Empirical models of electrical properties for surimi paste (moisture content 79% and salt at 1, 2 or 3%) and stabilized mince (77% moisture and 0.74% salt) were derived. Electrolytic corrosion diminished with frequency.
Heating Rates of Peach Juice in an Agitated Jacketed Vessel
Authors: Ibarz A. , Ramos A.M. , Puig‐Bargués J. , Barbosa‐Cánovas G.V.
Published: August 2010

Heat transfer characteristics were studied on clarified depectinized peach juices heated in an agitated jacketed vessel. Four types of agitators and several agitation rates were analyzed. Two equations were derived for the density and rheological behavior of peach juice based on the combined effects of temperature and soluble solids content. Overall and internal heat transfer coefficients were also determined. For each agitator, Nusselt number was statistically correlated as a function of the Reynolds and Prandtl numbers, and as the ratio of the fluid viscosity at the bulk temperature to the fluid viscosity at the wall temperature. The power number also correlated with the Reynolds, Froude, and time numbers.
Structural and Textural Quality of Kinu‐Tofu Frozen‐then‐Thawed at High‐Pressure
Authors: Fuchigami Michiko , Teramoto Ai , Ogawa Noriko
Published: August 2010

To determine effects of high‐pressure thawing on quality of high‐pressure frozen tofu, kinu‐tofu (soybean curd) was frozen 90 min at ca −20°C at 100 MPa (ice I), 200 MPa (liquid phase), 340 MPa (ice III), 400, 500 or 600 MPa (ice V), then thawed at the same pressure. Texture and structure of this tofu (D) were compared with high‐pressure‐frozen tofu thawed at atmospheric pressure (A: 90 min frozen; B: 90 min frozen then 2 days at −30°C; C: 160 min frozen). When tofu was frozen at 200‐ 500 MPa, ice crystals were largest to smallest in B > A and C > D; pore size of D was the same as untreated tofu. Results indicated ice crystals never grew when frozen at 200–500 MPa. Growth occurred during reduction of pressure at ca −20°C, frozen storage or while thawing at atmospheric pressure due to phase transition.
Volume and Sensory Properties of Yellow Cakes as Affected by High Fructose Corn Syrup and Corn Oil
Authors: Murano P. S. , Johnson J. M.
Published: August 2010

The effects of high fructose corn syrup (HFCS) and corn oil (CO) on volume and deformation and effects of mono‐ and diglyceride (MDG) and sucrose ester (SE) emulsifiers on volume and sensory properties of yellow cakes were studied. 50% HFCS gave the greatest volume; 100% HFCS decreased volume; CO increased volume. Deformation was greatest in 50% HFCS cakes with 50% or 100% CO. Simultaneous optimization of volume and deformation was predicted at 35% HFCS and 67% CO levels. HFCS affected tenderness and aftertaste but not sweetness in cakes formulated with 100% CO. SE emulsified cakes were sweeter than unemulsified or MDG emulsified 100% CO cakes when formulated with 50% and 100% HFCS.
Accuracy of the Calibration Curve Method for Absorbed Dose Assessment in Irradiated Refrigerated Chicken Bone
Authors: Basfar A.A. , Rehim F. Abdel , Al‐Kahtani H.A. , Alnasser M.A.
Published: August 2010

ABSTRACT: The influence of the decay of the radiation induced free radicals on electron spin resonance (ESR) bone dosimetry was studied. The absorbed doses in irradiated bone are usually assessed by applying correction factors for decay. An alternative procedure is presented in which the ESR readout was performed only when the ESR signal had reached good stability for the bone samples used to establish the calibration curves and also on bones for which absorbed dose assessment was to be made. The results of the evaluated doses obtained by using this approach were the same as the ones obtained by using corrections for the decay of ESR signals.
Turgor Pressure Effects on Textural Behavior of Honeydew Melon
Authors: Rojas A.M. , Castro M.A. , Alzamora S.M. , Gerschenson L.N.
Published: August 2010

ABSTRACT: Melon samples were equilibrated with solutions of increasing mannitol concentration in the range 0.00 to 0.80 M for the purpose of evaluating turgor pressure through volume change measurement. Melon compression and relaxation behaviors were evaluated with an Instron Testing machine, and structural characteristics were observed through microscopy. Immersion in mannitol solutions affected tissue firmness, reducing its value in all studied cases. After plasmolysis and plasmotypsis, samples became less elastic and more viscous, and firmness reduced more than 50%. Textural parameters obtained and microscopy results indicated that, in general, fracture might be associated with cell‐wall integrity, and residual relaxation force might be associated with tissue turgor pressure.
Development of Low Oil‐Uptake Donuts
Authors: Shih F.F. , Daigle K.W. , Clawson E.L.
Published: August 2010

ABSTRACT: Reduced oil donuts are one goal of the do nut industry. In this investigation, donuts were developed using wheat flour and various additives. Donut properties were analyzed including dough consistency (DC), firmness (FN), moisture content (MC), and oil uptake (OU). Replacement of wheat flour with long‐grain or waxy rice flour resulted in lower DC and MC, and higher FN and OU. Replacement with gelatinized rice flour or acetylated rice starch resulted in generally higher DC, MC and FN and lower OU. Donuts formulated with wheat flour and up to 50% gelatinized rice flour were comparable to wheat donuts in general characteristics but as much as 64% lower in oil uptake.
Proteolysis During the Fermentation of Ethanol‐Supplemented Miso
Authors: Chiou R.Y.‐Y.
Published: August 2010

ABSTRACT: Steam‐cooked soybeans mixed with rice koji (2:1, w/w) were ground into a fine paste, combined with NaCl (0 to 12.5%) or sucrose (0 to 25%), and supplemented with 15% ethanol for fermentation. The proteolytic activities decreased with NaCl or sucrose; the dose‐response effect of NaCl was much more effective than that of sucrose. When fermented with 15% ethanol and 12.5% sucrose at various moisture contents from 30.6 to 53.0%, proteolysis increased proportionally to the increase of moisture content. Mechanical agitation enhanced proteolysis. After 4 w of fermentation, free amino acid contents were higher in products fermented without pH control than in products fermented with pH control.
Isolation of Lysozyme from Hen Egg Albumen by Alcohol‐Insoluble Cross‐Linked Pea Pod Solid Ion‐Exchange Chromatography
Authors: Jiang C‐M. , Wang M‐C. , Chang W‐H. , Chang H‐M
Published: August 2010

ABSTRACT: Albumen from hen eggs was diluted 3‐fold with 0.05 M NaCl solution at pH 4.0 and was further treated with 30% ethanol for 8 h. The supernatant (77900 U/mg protein) thus obtained was further diluted (2.5‐fold) with distilled water and its pH value was adjusted to 8.0 before being subjected to alcohol‐insoluble cross‐linked pea pod solid (AICLPPS) ion‐exchange chromatography for lysozyme isolation. Results showed that AI‐CLPPS ion‐exchange chromatography increased the purification to 68‐fold with a 72% lysozyme recovery from the starting albumen.
Detection of Lipid‐Derived Aldehydes and Aldehyde:Protein AdductsIn Vitroand in Beef
Authors: Lynch M.P. , Faustman C. , Silbart L.K. , Rood D. , Furr H.C.
Published: August 2010

ABSTRACT:Aldehyde lipid oxidation products and protein:aldehyde adducts were detectedin vitroand in stored ground beef. Propional, pentenal, hexanal and 4‐hydroxynonenal (4‐HNE) were the primary aldehydes formed during lipid oxidation. The 4‐HNE concentration was higher in 1,2‐dilinoleoyl‐phosphatidylcholine liposomes (PCL) exposed to Mb than to AAPH (P< 0.05). Elevated concentrations of α‐tocopherol (α‐Toc) in PCL or microsomes reduced the production of aldehyde lipid oxidation products compared to controls (P< 0.05). Proteins adducted by 4‐HNE, malondialdehyde, and hexenal, heptenal, octenal and nonenal (C6‐C9enal) were detected in PCL, microsomes and beef by indirect ELISA. These results demonstrate that aldehydes produced during lipid oxidation can form adducts with proteins and that this may have implications for protein stability and functionality.
Hemocyanin a Most Likely Inducer of Black Spots in Kuruma Prawn Penaeus japonicus During Storage
Authors: Adachi K. , Hirata T. , Nagai K. , Sakaguchi M.
Published: August 2010

ABSTRACT: Hemocyanin (Hc) from plasma of kuruma prawn was characterized as a potent inducer of black spots during storage. An oxygen transporter, hemocyanin was converted into phenoloxidase (PO)‐like enzyme (HdPO) with SDS treatment as well as prophenoloxidase isolated from hemocytes. Both enzymes showed similar biochemical properties. The isolated PO, however, was so unstable that its activity was drastically reduced when frozen and thawed at ‐25°C for less than a week, while HdPO completely retained its activity for more than a month, suggesting that HdPO is a key factor in black spot development in freeze‐thawed prawn.
A Statistically Based Strategy for Obtaining Equilibrium Data in Xanthophylls Lixiviation
Authors: Navarrete‐Bolantos J.L. , Jiménez‐Islas H. , Rico‐Martianez R. , Domianguez‐Domianguez J. , Regalado‐González C.
Published: August 2010

ABSTRACT: The design of many separation processes is often hindered by the lack of equilibrium data. In recent years, statistically based experimental design has been successfully used to quantify relevant factors in many biological and chemical processes. We illustrate the capabilities of one of these approaches in obtaining equilibrium data for the design of lixiviation processes. The study case involves the lixiviation of marigold flower flour for xanthophylls extraction using hexane in a multistage countercurrent system. The method leads to conditions that allow the recovery of 95.3% of the pigment in seven stages.
Flavonoids and Antioxidant Capacity of Various Cabbage Genotypes at Juvenile Stage
Authors: Kim D.‐O. , Padilla‐Zakour O.I. , Griffiths P.D.
Published: August 2010

ABSTRACT:Ten fresh cabbage genotypes (Brassica oleraceavar capitata) representing fresh‐market, processing, and storage types were evaluated for total phenols, antioxidant capacity, and flavonoids at the 3‐wk juvenile stage, at which time plants are uniform in size when grown under identical soil and environmental conditions. The genotypes studied, ‘Bobcat,’‘Fresco,’‘Little Rock,’‘Marvelon,’‘Rinda,’‘Ramada,’‘Transam,’‘Genesee,’‘Huron,’ and ‘Octoking,’ showed significant variations in concentration of phenolic phytochemicals and antioxidant capacity. Total phenols ranged from 110.2 mg gallic acid equivalents/100g in ‘Genesee’ to 153.3 mg gallic acid equivalents/100 g in ‘Bobcat’. Total antioxidant capacity varied from 108.4 to 176.1 mg vitamin C equivalents/100 g, and flavonoids from nondetectable to 2.61 mg quercetin/100 g and from 1.30 to 7.03 mgkaempferol/100 g. Apigenin, luteolin, and myricetin were not detected. Five nutritional soil supplements from agricultural and food processing sources (quer‐cetin flavonoid complex, commercial vegetable juice, crushed onion, crushed garlic, and green tea) were added to the cabbage genotype ‘Rinda’ once a week for 3 wk to assess their efficacy in increasing phenolic concentrations in cabbage leaves. Addition of the supplements generally resulted in increased levels of total phenols (97% with commercial vegetable juice), antioxidant capacity (41% with crushed onion), and quercetin plus kaempferol (110% with commercial vegetable juice) in the juvenile ‘Rinda’ plants with no significant increase with the addition of green tea. Nutritional soil supplements could provide enhanced levels of bioactive phenolic compounds as antioxidants in cabbage and therefore to consumers.
Internal Premature Browning in Cooked Ground Beef Patties from High‐Oxygen Modified‐Atmosphere Packaging
Authors: Seyfert M. , Mancini R.A. , Hunt M.C.
Published: August 2010

ABSTRACT: This study examined the effects of location within a package and display time on the incidence of premature browning in patties made from ground beef packaged in a high‐oxygen modified atmosphere (80% oxygen and 20% carbon dioxide) or in vacuum for up to 14 d. On days 3, 5, 8, 10, 12, and 14 of display, patties were formed from both top and bottom portions of tissue exposed to high‐oxygen. These patties contained predominantly oxymyoglobin and metmyoglobin at the time of formation and cooking. As display progressed, the percentage of oxymyoglobin decreased (P < 0.05) and metmyoglobin increased (P < 0.05) in the patties for both locations, whereas the percentage of deoxymyoglobin remained stable at less than 2%. Samples that were vacuum‐packaged contained predominantly deoxymyoglobin. Patties from high‐oxygen packages cooked to a temperature of 71.1 °C were prematurely brown (P < 0.05) compared with vacuum‐packaged samples. Patties containing predominantly deoxymyoglobin remained pinker than patties cooked directly from high‐oxygen packages (lower visual color score, higher a* value; P < 0.05) on the interior after cooking. Data in this study clearly demonstrate that, regardless of time in display, nearly 100% of patties formed from high‐oxygen‐packaged ground beef would be prematurely brown when cooked and could pose a food safety problem if not cooked to an endpoint temperature ensuring safety.
Effects of Riboflavin Photosensitized Oxidation on the Volatile Compounds of Soymilk
Authors: Huang R. , Choe E. , Min D.B.
Published: August 2010

ABSTRACT:Soymilks with or without added riboflavin in serum bottles were stored under light or in dark at 20 °C. The headspace oxygen and volatile compounds were determined by gas chromatography. Riboflavin had significant effects on the headspace oxygen depletion and volatile compounds formation in soymilk under light (P< 0.05). Riboflavin did not have significant effects on the formation of volatile compounds and the depletion of headspace oxygen in dark (P> 0.05). The volatile compounds increased under light, but not in dark as the added riboflavin increased. Storage temperature at 4 °C or 20 °C did not have significant difference in the effect of riboflavin on the headspace oxygen depletion in soymilk under light. Hexanal, an important beany flavor compound, was identified as the major volatile compound in the riboflavin photosensitized soymilk. Singlet oxygen oxidation was involved in the formation of volatile compounds in soymilk under light. Hexanal could be formed by singlet oxygen oxidation. Ascorbic acid, a quencher for singlet oxygen and the excited triplet sensitizer, significantly inhibited the formation of hexanal and total volatiles in soymilk under light.
Modeling Flow and Heat Transfer During Freezing of Foods in Forced Airstreams
Authors: Sarkar A. , Singh R.P.
Published: August 2010

ABSTRACT: Mathematical modeling of food freezing has been limited to the modeling of the internal heat transfer where the external convective heat‐transfer coefficients are assumed or empirically estimated. Previous procedures followed to solve the external boundary layer in tandem with the internal heat transfer were constrained by numerical complexities due to the transient nature of the heat transfer, requiring unsteady formulation for the flow. In this article, attempts have been made to decouple the flow and heat transfer equations for the external boundary layer flow over a food product being frozen. The flow equations have been solved as a steady‐state problem using Falker‐Skan transformations of the boundary layer equation. The heat‐transfer equation for fluid flow is solved as an unsteady‐state problem in conjunction with the internal heat transfer and phase change inside the product undergoing freezing. The model is validated for a case of air‐impingement freezing.
Chlorophyll‐bound Magnesium in Commonly Consumed Vegetables and Fruits: Relevance to Magnesium Nutrition
Authors: Bohn T. , Walczyk T. , Leisibach S. , Hurrell R.F.
Published: August 2010

ABSTRACT:Magnesium is bound as the central atom of the porphyrin ring of the green plant pigments chlorophyllaandb. It has been suggested that chlorophyll‐bound magnesium may play an important role in magnesium nutrition because when iron is similarly bound in the porphyrin ring of heme, it is absorbed to a greater extent than non‐heme iron. We have analyzed 22 frequently consumed fruits and vegetables for the chlorophyll content by high‐pressure liquid chromatography and for magnesium with atomic absorption spectroscopy. Chlorophyll concentrations ranged from 6 μg/g (grape) to 790 μg/g (spinach) (median 63 μg/g). Magnesium concentrations ranged from 48 μg/g (grape) to 849 μg/g (spinach) (median 122 μg/g). In the green leafy vegetables, such as spinach and lettuce, chlorophyll‐bound magnesium represented 2.5% to 10.5% of total magnesium whereas other common green vegetables, pulses and fruits contained < 1% chlorophyll‐bound magnesium. The chlorophyll content of spinach was further decreased by about 35% on thawing frozen spinach or on chopping fresh spinach, and this degradation increased to about 50% after boiling and steaming. Based on the present results and published food consumption data, we estimate that chlorophyll‐bound magnesium represents a very low fraction of total magnesium intake in industrialized countries, less than 1% in the case for data obtained from Switzerland. Thus, chlorophyll‐bound magnesium is of little relevance to magnesium nutrition.
Apple Phenolics Protect in Vitro Oxidative Stress‐induced Neuronal Cell Death
Authors: Heo H. J. , Kim D.O. , Choi S.J. , Shin D.H. , Lee C.Y.
Published: August 2010

ABSTRACT: Oxidative stress induced by reactive oxygen species may be linked to neurodegenerative diseases. Fresh Red Delicious apples, having 232.9 mg/100 g vitamin C equivalent antioxidant capacity, protected the rat pheochromocytoma neuronal (PC‐12) cells from H2O2‐induced oxidative toxicity in vitro in a dose‐dependent manner. MTT (3‐[4,5‐dimethylthiazol‐2‐yl]‐2,5‐diphenyltetrazolium bromide) reduction assay showed significant increase in cell viability when PC‐12 cells were treated with apple extracts. This indicates that the apple phenolics protected oxidative stress‐induced neurotoxicity. Because oxidative stress is also known to increase neuronal cell membrane breakdown, we further investigated by lactate dehydrogenase and trypan blue exclusion assays. Apple phenolics inhibited oxidative stress‐induced membrane damage in neuronal cells. Therefore, these results may suggest that naturally occurring antioxidants, such as phenolic phytochemicals in fresh apples, may reduce the risk of neurodegenerative disorders.
Consumer Acceptability Compared with Sensory and Instrumental Measures of White Pan Bread: Sensory Shelf‐life Estimation by Survival Analysis
Authors: Gámbaro A. , Fiszman S. , Giménez A. , Varela P. , Salvador A.
Published: August 2010

ABSTRACT: Two studies, one in Uruguay using Uruguayan white pan bread (WPB) and another in Spain using Spanish WPB, were carried out with trained judges and consumers from the country in question. The objectives were to correlate the consumer panel acceptability, trained sensory panel scores, and instrumental measurements of defects likely to appear during WPB storage, to compare the acceptability prediction models obtained in each country, and to apply survival analysis methodology to estimate the shelf life of the product. Logistic regression was used to predict the acceptance percentage and multiple regression was used to predict acceptability. Sensory variables (strange odor) showed a greater prediction capacity for Uruguayan WPB acceptability and acceptance percentage. For the Spanish WPB, instrumental cohesiveness and moisture content variables showed a greater prediction capacity for the acceptance percentage, whereas sensory (cohesiveness and color) and moisture content variables showed a greater prediction capacity for acceptability. Uruguayan WPB shelf life was 15 d for a 50% probability of consumer rejection and 13 d for a 25% probability of consumer rejection, whereas for Spanish WPB it was 23 d for a 50% probability of consumer rejection and 16 d for a 25% probability of consumer rejection.
Preference Mapping of Commercial Chocolate Milks
Authors: Thompson J.L. , Drake M.A. , Lopetcharat K. , Yates M.D.
Published: August 2010

ABSTRACT:The dairy beverage market is a competitive and growing category in the food industry. Within this arena, chocolate milks vary widely in flavor, color, and viscosity. Understanding what sensory properties drive consumer liking is critical for maximum market share. This study was conducted to identify and define sensory characteristics of commercial chocolate milks and to link these differences to consumer preferences through the application of internal and external preference mapping. A sensory language was identified to document the sensory properties (visual, flavor, mouthfeel) of chocolate milks. Twenty‐eight commercial chocolate milks were subsequently evaluated by descriptive sensory analysis using the identified sensory language. Thirteen representative milks were chosen for consumer acceptance testing followed by internal and external preference mapping to identify key drivers. Instrumental color and viscosity measurements were also taken. Two different techniques were used for external preference mapping: cluster analysis with generalized procrustes analysis and landscape segmentation analysis. Chocolate milks were differentiated by descriptive sensory analysis (P< 0.001). Wide variability was also observed in consumer acceptability of chocolate milks (P< 0.001). Correlations were observed among descriptive and consumer, descriptive and instrumental, and instrumental and consumer results (P< 0.001). Generalized procrustes analysis revealed 2 groups of consumers with 1 nondistinguishing driver of liking: cocoa aroma. Landscape segmentation analysis confirmed and clarified generalized procrustes analysis results by identifying 3 consumer segments with 3 drivers: cocoa aroma, malty, and cooked/eggy flavors.
Antioxidant Activity of Crude Extract, Alkaloid Fraction, and Flavonoid Fraction from Boldo (Peumus boldus Molina) Leaves
Authors: Quezada N. , Asencio M. , Del Valle J.M. , Aguilera J.M. , Gómez B.
Published: August 2010

ABSTRACT: Boldo is an endemic plant from Chile widely used in folk medicine, whose biological (mainly antioxidant) activity has been attributed to the presence of the alkaloid boldine. The aim of this study was to determine the contribution of the flavonoid and other crude fractions from boldo leaves to the antioxidant activity of extracts. The main constituent in the flavonoid fraction was also isolated. The antioxidant activity and reducing power of crude boldo extract and fractions were measured and compared with natural and synthetic antioxidants. The antioxidant activity of boldo leaf extracts came mainly from the flavonoid fraction (44.1%) followed by the alkaloid fraction (15.6%), with catechin and boldine being the main contributors of the antioxidant activity of these 2 fractions (60.9% and 35.6% of the total activity, respectively). On the basis of these results, we propose to use catechin and boldine as markers for the antioxidant activity of boldo leaves. Tailor‐made antioxidants to be used in foods can be prepared by enriching these 2 fractions.
Effect of Seed Roasting Conditions on the Antioxidant Activity of Defatted Sesame Meal Extracts
Authors: Jeong S.‐M. , Kim S.‐Y. , Kim D.‐R. , Nam K.C. , Ahn D.U. , Lee S.‐C.
Published: August 2010

ABSTRACT: Antioxidant activities of defatted sesame meal extract increased as the roasting temperature of sesame seed increased, but the maximum antioxidant activity was achieved when the seeds were roasted at 200°C for 60 min. Roasting sesame seeds at 200°C for 60 min significantly increased the total phenolic content, radical scavenging activity (RSA), reducing powers, and antioxidant activity of sesame meal extract; and several low‐molecular‐weight phenolic compounds such as 2‐methoxyphenol, 4‐methoxy‐3‐methylthio‐phenol, 5‐amino‐3‐oxo‐4‐hexenoic acid, 3,4‐methylenedioxyphenol (sesamol), 3‐hydroxy benzoic acid, 4‐hydroxy benzoic acid, vanillic acid, filicinic acid, and 3,4‐dimethoxy phenol were newly formed in the sesame meal after roasting sesame seeds at 200°C for 60 min. These results indicate that antioxidant activity of defatted sesame meal extracts was significantly affected by roasting temperature and time of sesame seeds.
Effects of Carrot Powder in Dough on the Lipid Oxidation and Carotene Content of Fried Dough during Storage in the Dark
Authors: Lee J. , Kim M. , Choe E.
Published: August 2010

ABSTRACT: Lipid oxidation and carotene content changes in fried dough containing carrot powder during storage at 60°C in the dark were studied. Flour dough containing carrot powder at 0%, 10%, 20%, or 30% was fried in 160°C soybean oil and stored in a 60°C incubator in the dark for 12 d. As storage time of the fried dough increased, conjugated dienoic acids and β‐anisidine values of the fried dough increased. Addition of carrot to the dough lowered CDA and PAV of fried dough during storage and improved the lipid oxidative stability of the fried dough in the dark. Carotenes in the fried dough containing carrot powder were decomposed during storage, and faster decomposition rate was found in the dough containing less carrot powder.
Determination of Spiramycin and Josamycin in Milk By HPLC and Fluorescence Detection
Authors: Gomis D.B. , Ferreras A.I.A. , ÁLvarez M.D.G. , García E.A.
Published: August 2010

ABSTRACT: A reversed‐phase high‐performance liquid chromatographic (HPLC) method is described for the simultaneous determination of spiramycin and josamycin in milk. The extract obtained from milk, using liquid‐liquid extraction, was treated with cyclohexa‐1,3‐dione in ammonium acetate buffer (pH 7.0) for 60 min at 90°C. The derivative was chromatographed on an octadecylsilane (ODS) column at 45°C. Separation was performed by using a mobile phase consisting of an acetonitrile‐methanol‐phosphate buffer (pH 6.0) mixture. Fluorescence detection was achieved at 375 nm for the excitation wavelength and 450 nm for the emission wavelength. Linearity was demonstrated between 50 and 500 μg/L. Recoveries were about 90% and the detection limits were 8 and 13 μg/L for spiramycin and josamycin, respectively.