bluuebunny/crossref_metadata_2025 huggingface dataset:
Using Dimethyldicarbonate to Minimize Sulfur Dioxide for Prevention of Fermentation from Excessive Yeast Contamination in Juice and Semi‐Sweet Wine
Authors: Threlfall R.T. , Morris J.R.
Published: July 2006

ABSTRACT: Sulfur dioxide (SO2) at 0, 10, 25, and 50 mg/L and/or dimethyldicarbonate (DMDC) at 0, 50, 100, and 200 mg/L at different pH levels (3.0, 3.2, 3.4, and 3.6) in juice and semi‐sweet wine were evaluated by monitoring yeast growth and visible fermentation at 20 °C after excessive yeast contamination (500 to 700 colony forming units/mL), using Saccharomyces bayanus. The treatments with the least preservatives that prevented yeast growth and visible fermentation at all pH levels in juice were 50 mg/L SO2+ 100 mg/L DMDC and in wine were 10 mg/L SO2+ 50 mg/L DMDC. DMDC and minimal SO2 levels prevented fermentation in juice and semi‐sweet wine with excessive yeast contamination.
At What Temperatures Do Consumers Like to Drink Coffee?: Mixing Methods
Authors: Lee H.S. , O'Mahony M.
Published: July 2006

Three hundred consumers were required to mix a hot and a cooler coffee together until it was at a desired temperature for drinking. They added creamer and sweetener to taste. In a 2nd experiment, 108 consumers performed the same experiment with black coffee only, but repeated it using different coffee strengths. In all experiments, the chosen mean preferred temperature for drinking was around 60 °C (140 °F). Black coffee drinkers chose a slightly higher mean temperature than drinkers with added creamer, and they also chose a slightly lower mean temperature when the flavor was stronger. In all cases, consumers tended to choose, on average, temperatures for drinking coffee that were above the oral pain threshold and the burn damage threshold.
Essential Oils of New Pigmented Citrus Hybrids: Citrus sinensis L. Osbeck x C clementina Hort. ex Tanaka
Authors: Ruberto G. , Rapisarda P.
Published: July 2006

The chemical composition of the essential oils of 2 new pigmented Citrus hybrids (Omo‐6 and Omo‐12) was studied by gas chromatography‐mass spectrometry (GC‐MS). The hybrids were obtained by crossbreeding the orange Citrus sinensis (L.) Osbeck cultivar‘Moro’ and clementine Citrus clementina Hort. ex Tanaka cultivar‘Oroval’. Seventy‐eight components were fully characterized and grouped in five classes (monoterpene hydrocarbons, oxygenated monoterpenes, sesquiterpenes, aliphatic alcohols and ethers, and aliphatic aldehydes) for an easier comparison of the oils with parents and those of 2 previously analyzed hybrids (Omo‐15 and Omo‐31) from the same crossbreeding procedure.
Cold Meat Cuts: Effect of Retail Light on Preference
Authors: Barbut S.
Published: July 2006

The effects of 3 commercial light sources on the appearance of roast beef, ham, and cooked chicken breast were investigated. The color of all meats was most preferred (P ≤ 0.05) when presented under incandescent (INC) light, as compared to fluorescent (FL) and to metal halide (MH); all evaluated at a level of 760 lux. There was no significant difference in color preference among products presented under FL and MH. The color used, by the panelists, to describe the roast beef presented under INC light was mostly brownish‐red, but brown under FL and MH. Relative luminance data, collected with a fiber optic probe connected to a photo diode array, demonstrated the reason to be a lack of redness when a product such as roast beef was presented under the FL and MH light sources.
Yogurt Thickness: Effects on Flavor Perception and Liking
Authors: Brennan E.M. , Setser C. , Schmidt K.A.
Published: July 2006

Nine flavored stirred‐style yogurts (thick and thin textured, colored and uncolored, flavored as either cotton candy, lemon‐lime, or strawberry) were evaluated by 120 panelists aged 11 to 14 y to analyze the interactive effects of flavor, thickness, and color on thickness intensity, flavor intensity, and degree‐of‐liking. Yogurt flavor did not affect thickness intensity nor liking ratings. Yogurt thickness did not affect flavor intensity, but flavor liking was affected by both flavor and thickness. Strawberry yogurt was liked equally in both texture systems, but cotton candy and lemon‐lime yogurts were liked more in a thick textured yogurt than a thin yogurt. Colored yogurts were thicker and more flavorful than uncolored yogurts.
Inulin and Sugar Contents in Helianthus tuberosus and Cichorium intybus Tubers: Effect of Postharvest Storage Temperature
Authors: Cabezas M.J. , Rabert C. , Bravo S. , Shene C.
Published: July 2006

ABSTRACT: Inulin, sucrose, fructose, and glucose contents in tubers of Helianthus tuberosus (Jerusalem artichoke) and Cichorium intybus stored at different temperatures (‐18, 4, and 18 °C) after harvesting were followed. Inulin content in both tubers decreased during storage. In C. intybus this decrease was associated with increases in glucose and fructose contents. In H. tuberosus the fructan fraction having molecular weight between 800 and 1200 increased after sucrose reached its maximum content [1.3–10−1 g(g d.w.)−1] in tubers stored at 4 °C. Fructose‐to‐glucose ratio was followed in H. tuberosus tubers harvested at different times; samples from plants subjected to different fertilization treatments were used. This parameter can be used for choosing the harvest date since it is related to the disappearance of the fructan fraction having molecular weight higher than 1200.
Efficacy and Safety Evaluation of Ozonation to Degrade Aflatoxin in Corn
Authors: Jr. A.D. Prudente , King J.M.
Published: July 2006

ABSTRACT: This study determined the efficacy and safety of ozonation in degrading aflatoxin in corn. Ozonation (10 to 12 wt%) reduced aflatoxin levels by 92% and no reversion to the parent compound was observed. Ozonation had minimal effect on fatty acids of uncontaminated corn, but had significant effect on fatty acids of contaminated corn. Crude extracts showed no mutagenic potential in the Ames assay using TA98 and TA100. Clean‐up using hexane increased their mutagenic potentials. Clean‐up using Mycosep columns increased the mutagenic potentials 18 to 617%. Hexane extracts from ozone‐treated contaminated corn had lower inhibitory effect. This suggested that a fat‐soluble mutagen is being formed or natural inhibitors of mutagenicity are being destroyed.
Raman Analysis of White Spots Appearing in the Shell of Argentine Red Shrimp (Pleoticus muelleri) during Frozen Storage
Authors: Careche M. , Herrero A. , Carmona P.
Published: July 2006

ABSTRACT: We report on the Raman spectra of white spots formed during frozen storage of shrimp on the shell in Pleoticus muelleri argentine, measured in situ. From Raman analysis this study determined that ikaite is the predominant calcium carbonate crystal formed on the inner shell side, while ikaite crystals are accompanied by significant amounts of calcite on the outer side. Calcite could be a dehydration compound appearing during sample preparation. On the basis of data from Raman spectroscopy, there seem to be no significant protein and/ or chitin conformational changes accompanying the precipitation of ikaite.
Effects of Fruit Size on Fresh Cucumber Composition and the Chemical and Physical Consequences of Fermentation
Authors: Lu Z. , Fleming H.P. , McFeeters R.F.
Published: July 2006

ABSTRACT: The composition of pickling cucumbers varied with fruit size, which affected buffer capacity, sugar utilization, terminal pH, and texture of the fermented fruit. We found that as cucumber size increased (from less than 27 to 51 mm in dia), malic acid, pH, buffer capacity, and dry matter content decreased, and glucose and fructose contents increased. Fruit firmness and bloater damage were greater in large than in small, fermented, whole cucumbers. Blanching (75 °C, 30 s) had little effect on the fermentation and prevention of bloater formation in finished products, regardless of fruit sizes. It was demonstrated that cucumber juice can serve as a model system for studying the metabolic, but not the physical (texture, bloater damage), consequences of lactic acid bacteria chosen as starter cultures for cucumber fermentation.
Antioxidant Activity of Soy Protein Hydrolysates in a Liposomal System
Authors: Peñta‐Ramos E.A. , Xiong Y.L.
Published: July 2006

ABSTRACT: Native and heated soy protein isolate was hydrolyzed with 3 purified (pepsin, papain, and chymotrypsin) and 3 crude (Alcalase®, ProtamexTM, and FlavourzymeTM) proteases. The hydrolysates were incubated (37 °C, 1 h) with a liposome‐oxidizing system (50 μM FeCl3/0.1 mM ascorbate, pH 7.0) to test antioxidant activities by determining the concentrations of TBARS. Degree of hydrolysis of SPI hydrolysates ranged from 1.7 to 20.6%. Both hydrolyzed and nonhydrolyzed SPI decreased TBARS (by 28 to 65%), except for papain‐hydrolyzed samples. Samples of chymotrypsin‐ and Flavourzyme‐hydrolyzed (0.5 h) preheated SPI had the greatest inhibitory effect on lipid oxidation.
Quality Attributes of Various Varieties of Korean Red Pepper Powders (Capsicum annuum L.) and Color Stability During Sunlight Exposure
Authors: Kim S. , Park J.‐B. , Hwang I.‐K.
Published: July 2006

ABSTRACT: The levels of capsaicinoids and carotenoids and ASTA color values in Korean red pepper powders (Capsicum annuum, L.) were 10.54‐250.87mg/100g, 187‐335mg/100g, and 64.55‐124.07, respectively. The investigation of decoloring effects caused by sunlight exposure was carried out over 42 d. ASTA color values, which had been 18.35‐64.56, were decreased by more than 50% after 42 d. During sunlight exposure, the L* value was increased, and a* and b* values were decreased in colorimetric values. The a* value showed a markedly decrease. Properties like higher C* values and lower h̊ab and δE*ab values can be regarded as very effective parameters for the convenient assessment of color quality in red pepper powder.
Physical Aging of Amorphous Fructose
Authors: Truong V. , Bhandari B.R. , Howes T. , Adhikari B.
Published: July 2006

ABSTRACT: Physical aging of amorphous anhydrous fructose at temperature 5 °C and at 22 °C was studied using differential scanning calorimetry (DSC). The dynamic glass transition temperature, Tg0 for unaged samples was 16 °C and 13.3 °C for heating rate of 10 °C/min and 1 °C/min, respectively. The fictive temperature, Tf0 for unaged samples calculated by Richardson and Savill method was 12 °C, which is close to the dynamic value obtained from the lower DSC heating rate. The fictive temperature Tf of the aged fructose glasses at temperatures both below and above the transition region was fitted well by a non‐exponential decay function (Williams‐Watts form). Aging above the transition region (22 °C) for 18 d increased both the dynamic glass transition temperature Tg and the fictive temperature Tf. However, aging below the transition region (5 °C) for 1 d increased the dynamic glass transition temperature Tg but decreased the fictive temperature Tf.
Influence of Pectinesterase Inhibitor from Jelly Fig (Ficus awkeotsang Makino) Achenes on Pectinesterases and Cloud Loss of Fruit Juices
Authors: Jiang C.‐M. , Li C.‐P. , Chang H.‐M.
Published: July 2006

ABSTRACT: Citrus and jelly fig achene pectinesterase (PE) (1 U/mL) activity was remarkably inhibited by PE inhibitor (PEI) (2 mg/mL) from jelly fig (Ficus awkeotsang Makino) achenes, in the absence or presence of 0‐ to 500‐mM salts or 0 to 30% of sugars. Changes in temperature (20 to 40 °C) apparently decreased the activity of citrus PE in PE‐PEI reaction mixture. Enzyme‐activity curves for jelly fig PE alone and for that in combination with PEI were parallel. Activity of crude PEs (1 U/mL) from tomato, apple, asparagus, and guava was reduced remarkably. Cloud loss of fresh tomato juice, apple juice, and papaya juice was greatly inhibited by PEI (1 mg/mL) during 12‐wk storage.
Enzymic Transformation of Isoflavone Phytoestrogens in Soymilk by β‐Glucosidase‐Producing Bifidobacteria
Authors: Tsangalis D. , Ashton J.F. , Mcgill A.E.J. , Shah N.P.
Published: July 2006

ABSTRACT: Five strains of bifidobacteria were screened for β‐glucosidase activity using p‐nitrophenyl‐β‐D‐glucopyranoside as the substrate, and selected strains were used to ferment soymilk. Enumeration of viable bifidobacteria and quantification of isoflavones using HPLC were performed at 0, 12, 24, 36, and 48 h of incubation. Four strains produced β‐glucosidase. B. pseudolongum and B. longum‐a displayed the best growth in soymilk, with an increase of 1.3 log10 CFU/mL after 12 h. B. animalis, B. longum‐a, and B. pseudolongum caused hydrolysis of isoflavone malonyl‐, acetyl‐ and β‐glucosides to form aglycones, and transformed daidzein to equol in soymilk. Fermentation of soymilk with Bifidobacterium sp. resulted in a significant increase (p < 0.05) in the concentration of aglycones.
Effect of Two Storage Conditions on the Odor of an Edible Seaweed, Palmaria palmata, and Optimization of an Extraction Procedure Preserving its Odor Characteristics
Authors: LePape M.‐A. , Grua‐Priol J. , Demaimay M.
Published: July 2006

ABSTRACT: Two storage conditions were studied in order to keep the specific marine aroma of alga. It was found, by sensory analysis, that algae preserved in artificial seawater at 4 °C for 15 d, described with the terms seaside, seaweed, iodized, and fresh, were more characteristic than frozen algae, which developed green aromas. A vacuum‐hydrodistillation method was optimized, according to an experimental design, on the alga preserved in artificial seawater to extract volatile compounds. After an extraction‐concentration process, descriptive sensory analysis and intensity and similarity tests were performed for each extract to assess its respective odor. Results showed that the extract obtained at 20 °C without crushing or salt addition had the more typical aroma.
Quality Factors of Terrestrial Snail Products as Affected By the Species
Authors: Schubring R. , Meyer C.
Published: July 2006

ABSTRACT: The influence of different snail species on the quality of spiced‐butter preparation was investigated with regard to labeling, using sensory and instrumental methods. Although sensory as well as instrumentally measured quality attributes indicated differences between the compared species, the sensory panel did not express a preference for a particular species. Differences were most significant between Achatina fulica and Helix aspersa, and between these compared to Helix pomatia or Helix lucorum with regard to color (lightness and redness) and texture (hardness and chewiness). Differences between H. pomatia and H. lucorum were insignificant. Consequently, labeling of products prepared from H. lucorum as non‐vineyard snails on grounds of scientific reason is not necessary.
Recovery of Limonoid Glucosides from Citrus Molasses
Authors: Schoch T.K. , Manners G.D. , Hasegawa S.
Published: July 2006

ABSTRACT: A method to recover multi‐gram quantities of limonoid glucosides from citrus molasses using ion‐exchange and styrene/divinylbenzene resins has been developed. A cation exchange resin is used to decolorize the molasses, while an anion exchanger is used to separate limonoid glucosides from other negatively charged compounds. Styrene/divinylbenzene resins are used to bind limonoid glucosides and remove water‐soluble materials. The method affords approximately 5 grams of a water‐soluble powder containing over 60% by weight limonoid glucosides per liter of molasses. An analysis of the efficiency of the method shows that less than 10% of the total limonoid glucosides are lost during recovery.
Effect of Frozen Storage Time on the Proteolysis of Soft Cheeses Studied by Principal Component Analysis of Proteolytic Profiles
Authors: Verdini R.A. , Rubiolo A.C.
Published: July 2006

ABSTRACT: Port Salut Argentino cheeses were frozen, stored in a freezer at −22 °C for different periods, and slowly thawed. After thawing, some cheeses were immediately sampled while others were sampled after different refrigerated storage times. Reversed Phase High Performance Liquid chromatograms were compared applying principal component analysis. The information obtained from the chromatograms was successfully summarized in 2 dimensions accounting for 93.4% of the data variation. According to sample grouping, there were differences between Port Salut Argentino cheeses due to the ripening during refrigerated storage for up to 60 days at 4 7deg;C. However, for cheeses that were sampled immediately after slow thawing, there was no significant effect of the frozen storage time in cheese proteolysis, from 1 to 60 d.
Medium–Long–Medium and Medium–Long–Long Chain Acyl Glycerols from Beef Tallow and Caprylic Acid
Authors: Lee K.T. , Foglia T.A. , Oh M.J.
Published: July 2006

ABSTRACT: Beef tallow was fractionated either without or with solvent to obtain a highly enriched unsaturated fatty acid (USFA) fraction. Solvent fractionation at low temperature (‐18 °C) successfully fractionated USFA‐enriched triacylglycerol (TAG). The higher that the solute to solvent ratio was used for fractionation, the more weight yield of USFA‐enriched TAG from the liquid fractions was recovered during the fractionation. USFA‐enriched fraction was further esterified with lipase and medium chain fatty acid (caprylic acid). Through 2nd‐step transesterification, MLM (sn‐1‐medium‐2‐long‐3‐mediumTAG) type of structured lipids (SL) was produced in volume. Isolated SL was characterized by reverse‐phase HPLC, GC, and DSC. Synthesized SL in this study would be considered as a value‐added product from renewable animal fat for nutritionally beneficial applications in food.
Comparison of Oil from Nigella damascena Seed Recovered by Pressing, Conventional Solvent Extraction and Carbon Dioxide Extraction
Authors: Daukšas E. , Venskutonis P.R. , Sivik B.
Published: July 2006

ABSTRACT: Nigella damascena seeds were extracted by cold press, in a Soxhlet apparatus and with CO2. The yield obtained with liquid CO2 was only 10.57%. EtOH (1%) increased the yield by 50%. CO2_extracts were separated into the 2 fractions. The yield in the first fraction increased 2 times by increasing the pressure from 150 to 350 bar. EtOH (1%) increased the yield 2 times at 150 bar. Linoleic acid was the major fatty acid (43.71 to 50.83%), followed by oleic (14.87 to 23.65%), stearic (15.07 to 23.24%), and palmitic (10.13 to 12.07%) acids. Elemenes (21.38% to 29.16%) were the most abundant volatile constituents, free fatty acids constituted from 35.04% to 51.18%, the majority being linoleic (32.83 to 40.58) (Range for linoleic should be 24.51 to 40.58% ‐ see Table 3) and oleic acids (4.96 to 13.32).
Microbiological Benefits of Removing Foam Formed After UV‐Enhanced Ozonation of Poultry‐Processing Chiller Water for Recycling
Authors: Diaz M.E. , Law S.E. , Birt D.M.
Published: July 2006

ABSTRACT: Prior experiments using 250 mL samples of unscreened poultry overflow chiller water evaluated the beneficial bactericidal and oxidative effects of 4 different treatments (namely, O2/O3,O2/UV, O2/O3/UV, and O2 as the control) for improving microbiological safety, turbidity, and water‐use efficiency allowing its reconditioning for reuse. When excluding foam as in this present study, synergistic reductions > 1.5 log CFU/mL for aerobic plate counts (APC) were additionally achieved after 4 min for all O3/UV treatment combinations as compared to serially applied treatments of O3 and UV acting separately. With foam present, 16‐min O3/UV treatments were required to achieve similar results. We now report these additional benefits achieved by removing the foam formed by the advanced oxidation process of ultraviolet‐photon enhanced ozonation. Furthermore, foam microbial and general physical content were analyzed to determine suitability as an additive in rendering‐type processes. Treatment of the wastewater resulted in total plate counts between 2 to 4 Log CFU/mL in the foam after 8 min. Fat and protein constituted 89% of the solids collected (384 mg/L or 14% of the foam) with trace amounts of metal elements (for example, Ca, Na, K, Fe, Cu) present. Irradiating had negligible effect on foam characteristics yet decreased the amount of solids collected.
Induction Time of Crystallization in Vegetable Oils, Comparative Measurements by Differential Scanning Calorimetry and Diffusive Light Scattering
Authors: Toro‐Vazquez J. , Herrera‐Coronado V. , Dibildox‐Alvarado E. , Charo‐Alonso M. , Gomez‐Aldapa C.
Published: July 2006

ABSTRACT: In this work we compared the induction time of crystallization (τi. measured by DSC (τiDSC) and scanning diffusive light‐scattering (SDLS, τiSDLS) in a vegetable oil blend. Several crystallization temperatures and cooling rates (1,10, and 30 °C/min) were investigated. Additionally, rheograms obtained during the crystallization of the oil blends were obtained to differentiate the stages of nucleation and crystal growth. The results obtained showed that independent of cooling rate and crystallization temperature, SDLS provided an earlier detection of triacylglycerides’(TAGS) nucleation than DSC. Furthermore, τiSDLS was more consistent (that is, lower standard deviation) than τiDSC particularly at high crystallization temperatures and cooling rates. The rheograms showed that τiDSC involves a measurement of crystal growth, while τiSDLS is associated with the early formation of a solid phase in the oil blend (that is, TAGS nucleation). When the Fisher‐Turnbull equation was therefore used to calculate the free energy of nucleation (ΔGc), τiSDLS provided a better estimate of ΔGc than that obtained by τiDSC
Extrusion Process Parameters, Sensory Characteristics, and Structural Properties of a High Moisture Soy Protein Meat Analog
Authors: Lin S. , Huff H.E. , Hsieh F.
Published: July 2006

ABSTRACT: Soy protein isolate and wheat starch at 9:1 ratio were extruded at 60%, 65%, and 70% moisture contents and 138, 149 and 160 °C cooking temperatures. The results indicated that moisture content was a more important factor than cooking temperature for both extrusion process parameters and product sensory characteristics. Extrusion at a lower moisture content resulted in a higher product temperature and higher die pressure. The resultant products were tougher, chewier, and more cohesive and had a more layered and fibrous structure. Water absorption capacity increased with both higher extrusion moisture and higher cooking temperature.
A Fresh Perspective on Staling: The Significance of Starch Recrystallization on the Firming of Bread
Authors: Hallberg L.M. , Chinachoti P.
Published: July 2006

ABSTRACT: Storage stability of standard white bread (SWB) and Meal, Ready‐to‐Eat (MRE) breads were studied in terms of texture firming, amylopectin recrystallization, and water relations. SWB showed a more rapid increase in firmness during storage mainly due to the loss of moisture to the crust and surrounding environment. The MRE, a long shelf‐life military bread, firmed much slower due to the moisture loss inhibition (hermetic pouch) and plasticization (by formulation). This work confirmed previous findings that in some cases, firming of a bread can be strongly influenced by factors other than amylopectin crystallization. This is possible through controlling changes in the amorphous domains earlier described from thermomechanical studies.
The Dielectric Property of Soybean Oil in Deep‐Fat Frying and the Effect of Frequency
Authors: Inoue C. , Hagura Y. , Ishikawa M. , Suzuki K.
Published: July 2006

ABSTRACT: :

Suitability of the dielectric constant for real time and continuous evaluation of frying oil was investigated. Measurements of the dielectric capacitance, in the frequency range 1 kHz to 100 kHz, were made on soybean oil heated at several temperatures (180, 200, 220, and 240 °C) for a few d. Frequency dependence was also measured between 50 Hz and 30 MHz. The dielectric constant of the soybean oil increased with increase in the heating time, and was well correlated with acid value, density, and relative viscosity. Our equipment for measuring capacitance would be available for real time and continuous evaluation of frying oil quality in the food industry.
Monoclonal Antibody‐based ELISA for Assessment of Endpoint Heating Temperature of Ground Pork and Beef
Authors: Hsieh Y‐H.P. , Zhang S. , Chen F‐C. , Sheu S.C.
Published: July 2006

ABSTRACT: :

An indirect enzyme‐linked immunosorbent assay (ELISA) using monoclonal antibody (MAb) 2F8 specific to a mammalian muscle protein was developed to evaluate the endpoint heating temperature (EPT) in ground pork and beef. The ELISA response of MAb 2F8 with meat extracts increased rapidly as the EPT increased from 60 to 80 °C and leveled off above 80 °C. Results of immunoblot revealed that the 12 kD antigenic thermo‐stable muscle protein, which is common in both pork and beef, can be used as an EPT indicator for heat‐processed pork and beef based on changes in the ratio of this protein to total soluble proteins in the meat extract which occurs at the EPT.
Edible Antimicrobial Films Based on Chitosan Matrix
Authors: Coma V. , Martial‐Gros A. , Garreau S. , Copinet A. , Salin F. , Deschamps A.
Published: July 2006

ABSTRACT: :

Edible chitosan coatings showed anti‐Listeria monocytogenes effect evaluated by numeration and epifluorescence methods, imparting a strong localized functional effect at the food surface by active packaging. The use of film‐forming solution in culture liquid medium showed a known flocculant phenomenon combined with bactericidal activity, keeping 20% of the initial microbial charge as viable cells in flocculant, which could develop subsequently. However, chitosan film showed 100% of L. monocytogenes inhibition for at least 8 d, completed by bactericidal activity measured by epifluorescence assays. A decrease in antibactericidal effect with time was obtained, most probably due to a decreasing availability of amino‐groups of chitosan. Latter results were validated on Emmental cheese samples using L. innocua as model strain because of its nonpathogenicity.
Studies and Biological Assays in Corn Tortillas Made From Fresh Masa Prepared by Extrusion and Nixtamalization Processes
Authors: Martínez‐Flores H.E. , Martíanez‐Bustos F. , Figueroa J.D.C. , González‐Hernández J.
Published: July 2006

ABSTRACT: :

The nutritional composition and protein efficiency ratio (PER) of raw corn meal and of tortillas prepared by extrusion and nixtamalization processes were determined. Rats were fed with diets containing unprocessed raw corn meal (RCM), tortillas prepared from extruded fresh masa without lime (ET), tortillas made from extruded fresh masa with 0.25% lime content (ETWL), and tortillas made with the traditional nixtamalization method (NT). The ETWL had higher protein (8.50%) and dietary fiber (14.52%) contents than did the NT (8.15% protein and 7.39% dietary fiber). The PER value of the ETWL diet was 14.65% higher (P ≤ 0.05) than that of the RCM diet and equivalent to that of the NT diet.
Effect of Cooking on the Crispness of Cassava Chips
Authors: Grizotto R. , De Menezes H. C.
Published: July 2006

ABSTRACT: :

Technology for the production of edible cassava chips was studied, using pretreatments such as cooking and partial drying to improve chip crispness. Different cassava varieties and types of cooking, such as boiling water and steam, were also investigated. The effects of such treatments were evaluated on chip friability criteria by using the Texture Analyzer TA.XT2, as well as affective tests for sensorial measurement. A significant correlation (‐0.90592; p≤ 0.05) was found between friability and sensory acceptance of chips from the cassava variety “IAC Mantiqueira.” The absence of correlation (‐0.66069; p < 0.05) for the variety “IAC 576.70” was considered highly positive, since the chips were sensorially accepted despite their high friability values.
Sensory Characteristics and Instrumental Texture Attributes of Abalones, Haliotis Fulgens and Cracherodii
Authors: Sanchez‐Brambila G. Y. , Lyon B. G. , Huang Y. W. , Lyon C. E. , Gates K. W.
Published: July 2006

ABSTRACT: :

Tenderization treatments of black abalone (Haliotis cracherodii) were conducted using papain solutions (0.25% or 0.50%) with tumbling (10 or 20 min) prior to canning. The treated adductor and opercular (foot) muscle were evaluated by sensory and instrumental methods and compared to untreated black abalone, to untreated blue abalone (H. fulgens) and to commercially canned blue abalone. Treatment with papain did not significantly alter the texture of the abalone but did increase metallic and bitter character notes, possibly by releasing amino acids on protein degradation. Instrumental texture measurements correlated with sensory texture measurements and may aid in the establishment of quality parameters for canned abalone.
Modeling of Calcium Chloride and Pectin Methylesterase Prefreezing Treatments of Strawberries and Jams
Authors: Suutarinen J. , Honkapää K. , Heiniö R.‐L. , Mustranta A. , Liukkonen‐Lilja H. , Mokkila M.
Published: July 2006

ABSTRACT: :

Different calcium chloride (CaCl2) and pectin methylesterase (PME) prefreezing treatments in a vacuum were used to clarify the most effective prefreezing factors for strawberries and traditional jams. Fractional factorial design and modeling were used. CaCl2 had the greatest effect on the majority of the 15 studied responses (p < 0.001). The pretreatment time should be short (about 5 to 10 min), the temperature low (less than 20 °C), the vacuum level high (pressure less than 10 kPa), the CaCl2 concentration moderate (about 1%) and the dosage of PME comparatively low (about 50 to 100 nkat/g) in order to yield high quality frozen strawberries for jam making.
Effects of Processing on Dextrin, Total Starch, Dietary Fiber and Starch Digestibility in Infant Cereals
Authors: Bernal M. J. , Periago M. J. , Ros G.
Published: July 2006

ABSTRACT: :

This study was conducted to determinate the effect of industrial processing on the carbohydrates composition and in vitro starch digestibility in 4 varieties of infant cereals, 2 gluten‐free (Growth, and Rice and carrots) and 2 with gluten (Mixed cereals, and Wheat). Samples were obtained at 4 processing stages (raw, roasted, film and commercial product) and total starch (TS), free glucose (FG), dextrin, amylose, and total dietary fiber (TDF) contents were evaluated. Industrial processing caused a significant decreased in TS and amylose and a significant increase in dextrin. Infant cereals showed a higher in vitro starch digestibility index than white bread (used as a reference), being fully hydrolyzed in‐between 60 to 90 min of assay. It can be concluded that regarding the source of cereal used for the manufacture, the enzymatic processing ensure a complete digestion of starch and so the glucose availability for infant nutrition, while TDF may influence colonic events without affecting glucose absorption.
Trypsin Inhibitor Activity In Vitro Digestibility and Sensory Quality of Meat‐Like Yuba Products as Affected by Processing
Authors: Su G. , Chang K. C.
Published: July 2006

ABSTRACT: :

Soybeans (Glycine max) were soaked and ground to obtain soymilk. The soymilk was cooked in an open tank and held at 85 to 90 deg;C. Yuba films were picked up in 20 min intervals and dried for 20 min. Yuba films were soaked in chicken‐flavor solutions (25% and 35%), and baking soda (BS) solutions (0%, 1%, 2%, and 3% BS), and cooked at 100 °C for 30 min, 60 min, and 90 min. TIA decreased (p < 0.05) with the increase of heating time and BS concentration. In vitro protein digestibility (IVPD) decreased with heating time and BS concentration (p < 0.05). Sensory characteristics were affected by flavor concentration. By using 0% BS, 25% of the chicken flavor concentration, and a short heating time method, meat‐like products with low TIA, high IVPD, and good sensory characteristics were obtained.
Instrumental and Consumer Evaluation of Beef Patties Extended with Extrusion‐Textured Whey Proteins
Authors: Hale A. B. , Carpenter C. E. , Walsh M. K.
Published: July 2006

ABSTRACT: :

We extruded a dry mix of 2 parts whey protein concentrate (80% protein) and 1 part cornstarch using water, 0.1 N HCl, or 0.2 M NaOH as the liquid, or adding calcium (1.69% w/w) to the dry mix with water as the liquid. The functionality and acceptability of textured whey protein (TWP) extrudates was determined. Ground beef patties containing up to 40% (w/w) of hydrated TWP extrudates made with base (TWPbase) were as acceptable to a consumer panel as all beef patties. Additionally, patties containing 40% (w/w) TWPbase incurred less cook loss and less diameter reduction after cooking, but were less cohesive than all beef patties.
Differential Inhibitory Effect of alpha‐, beta‐, gamma‐, and delta‐Tocopherols on the Metal‐Induced Oxidation of Cholesterol in Unilamellar Phospholipid‐Cholesterol Liposomes
Authors: Valenzuela A. , Sanhueza J. , Nieto S.
Published: July 2006

ABSTRACT: Cholesterol oxidation products (COPs) are present in biological tissues and in foods. The inhibitory effect of antioxidants, such as tocopherols, on COPs formation has been only partially investigated. The antioxidant effect of dl alpha‐, dl beta‐, dl gamma‐, and dl‐delta tocopherol on the metal‐induced oxidation of phosphatidylcholine (PC): cholesterol liposomes was assayed. Formation during liposome oxidation of six different COPs was monitored by gas chromatography. dl alpha‐, and dl gamma‐tocopherol show good inhibitory effect against PC‐fatty acid oxidation and also on COPs formation. dl delta‐Tocopherol is less effective than the alpha‐and gamma‐homologous, beta‐tocopherol being unable to prevent PC and cholesterol oxidation. dl alpha‐, and dl gamma‐Tocopherol are more effective to prevent the oxidation of the lateral chain of cholesterol molecule. At the highest tocopherol concentration assayed, dl alpha‐tocopherol shows prooxidant effect, enhancing liposomal oxidation and COPs formation. It is concluded that the tocopherols assayed can inhibit cholesterol oxidation but to a different degree.
Interconversions of Isoflavones in Soybeans as Affected by Storage
Authors: Hou H.J. , Chang K.C.
Published: July 2006

ABSTRACT: Conversions of isoflavones in soybeans under 4 conditions were investigated. Soybeans were stored in 84% RH, 30 °C for 9 mo and in 57% RH, 20 °C, cold (4 °C), and an uncontrolled ambient garage for 18 mo. Isoflavones were analyzed by HPLC. In 84% RH, 30 °C, the interconversion between aglycones and β‐glucosides was significant (p < 0.001). The percentage of β‐glucosides and malonylglucosides in total isoflavones decreased from 99% to 3% in 9 mo. In contrast, the aglycones increased from 1% to 97%. In 57% RH, 20 °C, and ambient conditions, the glucoside forms increased with storage time, but malonylglucosides tend to decrease. In the 4 °C condition, isoflavone distribution had no significant (p > 0.05) changes during storage.
Histamine Formation in Fish Sauce Production
Authors: Brillantes S. , Paknoi S. , Totakien A.
Published: July 2006

ABSTRACT: The formation of histamine in fish sauce made from Stolephorus sp was studied. In the first experiment, fish were iced on board and mixed with salt at the factory, while in the second experiment fish were mixed with salt on board collection vessels. Eight batches were fermented for 12 mo. Histamine levels increased during fermentation to 22 to 159 and 589 to 686 ppm in the first and second experiments respectively. Good correlation between histamine levels in raw material and final products was found. It was concluded that histamine was formed both in the raw material and during fermentation. It was speculated that histidine decarboxylase enzymes formed prior to fermentation produced histamine during fermentation.
A Study of Enzymatic Hydrolysis of Starch in Potato Pulp
Authors: Liu Q.
Published: July 2006

ABSTRACT: Enzyme dosage of a‐amylase and amyloglucosidase greatly affected starch hydrolysis in the potato pulp. However, the effect of amyloglucosidase was the most critical. Starch hydrolysis was also influenced by the powder size of pulp. An increase in pulp size and pulp concentration resulted in a lower degree of starch hydrolysis to glucose. Lower starch gelatinization enthalpy of potato pulp compared to that of dry matter and pure potato starch indicates that there was some interaction between starch, nonstarch polysaccharides, and proteins.
Enzymatic Modification of Tomato Homogenate and Its Effect on Volatile Flavor Compounds
Authors: Yilmaz E. , Baldwin E.A. , Shewfelt R.L.
Published: July 2006

ABSTRACT: Lipoxygenase (LOX), alcohol dehydrogenase (ADH), and a combination of both enzymes were added to homogenates of red‐ripe and mature‐green tomatoes, which were then incubated and denatured with CaCl2. Headspace gas chromatographic analysis was performed to characterize patterns of 15 key volatiles. Hexanal, cis‐3‐hexenal, and trans‐2‐hexenal increased in untreated red homogenates, while LOX treatment led to an initial accumulation of the volatiles followed by degradation. ADH treatment resulted in increased levels of methanol and acetaldehyde in homogenates isolated from both maturity levels. Combination treatments in both maturity stages tended to degrade rather than accumulate pathway volatiles.
Influence of Soluble Lysine Maillard Reaction Products on Escherichia coli Amino Acid Lysine Auxotroph Growth‐Based Assay
Authors: Li X. , Ricke S.C.
Published: July 2006

ABSTRACT: Lysine Maillard reaction products (LMRP) were generated by autoclaving different concentrations and ratios glucose and lysine for 3 h. Effects of LMRP on the Escherichia coli lysine auxotroph (lys−) were examined in model systems. The slope and y‐axis intercept of the standard curve in the absence of LMRP were significantly (p < 0.05) greater than in the presence of LMRP. Our study shows that LMRP can decrease the growth extent of lys−. The E. coli available lysine assay may provide the food industry with a practical approach to rapid and accurate estimation of lysine for least cost formulation in foods.
Comparative Study of Selva and Camarosa Strawberries for the Commercial Market
Authors: Castro I. , Gonçalves O. , Teixeira J.A. , Vicentesc A.A.
Published: July 2006

ABSTRACT: Selva and Camarosa strawberry varieties were characterized chemically and physically. The importance of keeping the stem until processing, the influence of different transport periods under refrigerated conditions, the effects of freezing and exposure to air of damaged surfaces were evaluated. During freezing, losses of ascorbic acid, sucrose, fructose and glucose were reported for both varieties. However, keeping the stem intact minimizes the losses of ascorbic acid in frozen fruits. The exposure to air of cut surfaces affects ascorbic acid content of fresh fruits, with the highest losses reported in Camarosa.Selva showed properties important for commercial use, as compared to Camarosa, with regard to a higher resistance to thawing and higher contents of total phenolics, total protein, and ascorbic acid.
Effects of Papain and a Microbial Enzyme on Meat Proteins and Beef Tenderness
Authors: Ashie I.N.A. , Sorensen T.L. , Nielsen P.M.
Published: July 2006

ABSTRACT: The relative effects of an aspartic proteinase (AP) and papain on meat proteins and beef tenderness were evaluated by measuring release of hydroxyproline in collagen, and breakdown of myofibrillar proteins. Tenderness was objectively measured by Warner‐Bratzler shear. AP showed self‐limiting hydrolysis of myofibrillar proteins resulting in 25 to 30% improvement in meat tenderness and was not adversely affected by pH, salt, phosphate, and ascorbate concentrations often encountered in meat processing. Like papain, its tenderizing effect was expressed primarily during cooking and caused no ignificant changes (p > 0.05) in tenderness during frozen or refrigerated storage. It was also inactivated at cooking temperatures in excess of 60 °C, therefore eliminating any undesirable side effects that may be associated with residual protease activity.
Inactivation of Pectin Methyl Esterase in Orange Juice by Pulsed Electric Fields
Authors: Yeom H.W. , Zhang Q.H. , Chism G.W.
Published: July 2006

ABSTRACT: Pulsed electric fields (PEF) treatments were applied to nonpasteurized orange juice using a bench top PEF system to study effects of PEF on the activity of pectin methyl esterase (PME). Effects of electric strength on PME activity at a constant water bath temperature were studied using electric field strengths up to 35 kV/cm at 30 °C. Increase of electric field strength caused a significant inactivation of PME with increase in orange juice temperature (p < 0.05). A thermal inactivation study showed that heating of orange juice at the same temperature as orange juice during PEF treatment was not effective as PEF treatment in inactivating PME. Effects of electric field strength at different water bath temperatures were studied using electric field strengths up to 25 kV/cm and water bath temperatures of 10–50 °C. Higher electric field strengths at higher water bath temperature were the more effective to inactivate PME. A combination of PEF treatment at 25 kV/cm and a water bath temperature of 50 °C caused 90% inactivation of PME.
Diffusion of Nitrite and Nitrate Salts in Pork Tissue in the Presence of Sodium Chloride
Authors: Pinotti A. , Graiver N. , Califano A. , Zaritzky N.
Published: July 2006

ABSTRACT: The objective of the present work was to analyze the effect of NaCl concentration on the diffusion coefficients of NaNO2 and KNO3 in pork tissue using unsteady techniques. Concentrations of nitrite and nitrate as a function of immersion time were determined in cylinders of meat using spectrophotometric techniques; experiments were performed at 4 °C and 20 °C. The unsteady state mathematical formulation was applied considering radial mass transfer. The diffusion coefficients were obtained fitting the theoretical curves to experimental data. An increase of the salt diffusivities in the tissue was observed when the diffusion occurred at high NaCl concentrations. This fact could not be explained by the Maxwell‐Stefan theory. Penetration of high NaCl concentration in a tissue may affect the cellular structure leading to higher diffusion coefficients.
Physical Stability of Spray‐Dried Milk Fat Emulsion as Affected by Emulsifiers and Processing Conditions
Authors: Danviriyakul S. , McClements D.J. , Decker E. , Nawar W.W. , Chinachoti P.
Published: July 2006

ABSTRACT: The effects of emulsifiers, wall, carbohydrate, and processing conditions on the physical properties of encapsulated powders were studied. Unstable emulsion causes an increase in the surface fat of spray‐dried powder. Surface fat decreased with increasing DE and was unaffected by drying outlet temperature. A seven‐fold decrease in surface fat was observed when the oil droplet size increased from 0.5 to 1.2 μm. At best, about 98% of the milk fat was encapsulated. Powder average particle size changed with outlet air temperature, oil droplet size, and DE. Particles contained air cells with some large voids and more spherical shape for 36 DE but dented and irregular shape for 10 DE.
Effects of κ‐Carrageenan on Crystallization and Invertase Activity in Lactose‐Sucrose Systems
Authors: Kouassi K. , Jouppila K. , Roos Y.H.
Published: July 2006

ABSTRACT: Physicochemical changes inlactose‐sucrose‐invertase andlactose‐sucrose‐invertase‐carrageenan systems were investigated. The systems differed only by the presence of carrageenan (0.9%) in the latter. Lactose (65%) and sucrose (35%) were dissolved in distilled water giving a mixture of 20% solids. Invertase (20mg / 34.4g) was added. The mixture was freeze‐dried and stored in evacuated desiccators under RH conditions ranging from 23.9 to 76.4%. DSC was used to determine the onset of the glass transition, T. Crystallization was determined from the loss of sorbed water and by X‐ray diffractometry. Sucrose hydrolysis was measured by monitoring the amount of glucose produced during storage at RH of 53.8, 66.2, and 76.4%. Sorption and X‐ray results indicated a delay of crystallization in the system containing carrageenan.
Predictive Equations for Dielectric Properties of NaCl, D‐sorbitol and Sucrose Solutions and Surimi at 2450 MHz
Authors: And P. Yaghmaee , Durance T.D.
Published: July 2006

ABSTRACT: Variation in dielectric properties of aqueous solutions with different concentrations and ratios of NaCl, D‐sorbitol, and sucrose were investigated at 21 °C using the open‐ended coaxial probe technique at 2450 MHz. Several equations to estimate dielectric properties of mixed or pure solutions were formulated. The equations were tested with other concentrations of solutions and surimi as a food sample containing the solutes. The correlation between the new measured dielectric properties and the calculated values were analyzed using a General Linear Model. The resultant prediction equations are suitable for pure and mixed aqueous solutions of (0 to 6%) NaCl, (0 to 18%) D‐sorbitol and (0 to 60%) sucrose. For surimi, only loss factor was successfully predicted.
Energy Consumption, Density, and Rehydration Rate of Vacuum Microwave‐ and Hot‐Air Convection‐ Dehydrated Tomatoes
Authors: Durance T.D. , Wang J.H.
Published: July 2006

ABSTRACT: Vacuum to lower boiling temperature and microwaves for energy transfer can provide very rapid dehydration at low temperatures. Tomato sections were dehydrated in a batch convection air dryer (AD), a 16 kW vacuum microwave (VM) dryer, or by 1 of 3 combination processes. Drying rate of the 100% VM process was 18 times that of the 100% AD process. Only a slight falling rate effect was noted in VM drying AD and VM in sequence allowed the operator to choose any process time between 0.8 and 14.75 h. In this instance the least energy consumption occurred in the 100% VM process. Lowest energy cost was found for the 70% AD / 30% VM process. These results are expected to be strongly dependent upon the scale and design of dryers. Tomatoes finish‐dried by VM exhibited a puffed structure associated with faster rehydration.
Functional, Nutritional, Mycological, and Akara‐making Properties of Stored Cowpea Meal
Authors: McWatters K.H. , Chinnan M.S. , Phillips R.D. , Beuchat L.R. , Reid L.B. , Mensa‐Wilmot Y.M.
Published: July 2006

ABSTRACT: Cowpea meal was packaged in high‐density polyethylene bags, stored at ‐18 °C, 21 °C/55% RH, 37 °C/55% RH, and evaluated at 0, 4, 8, 12, 18, and 24 mo for functional, nutritional, mycological, and akara‐making properties. Moisture content of meal varied no more than 0.5% and there were no marked changes in yeast and mold populations. Meal stored at ‐18 and 21 °C retained color, foam capacity, and akara‐making quality for 24 mo. Overall, storage of cowpea meal at 37 °C was detrimental to its foaming characteristics, a key measure of performance in akara‐making. A decline in protein solubility was also observed in the 37 °C samples.
Radiation Resistance of Listeria monocytogenes in the Presence or Absence of Sodium Erythorbate
Authors: Sommers C.H. , Handel A.P. , Niemira B.A.
Published: July 2006

ABSTRACT: Listeria monocytogenes is a common contaminant of ready‐to‐eat meat products that can be eliminated by low dose ionizing radiation. Sodium erythorbate (SE), an antioxidant, is commonly included in cured meat emulsions or applied to the surfaces of cured meats as a solution prior to packaging. The radiation resistance (Dγ) of L. monocytogenes increased when suspended in SE solutions of 0.1% and greater. However, no differences in Dγ, which ranged from 0.67 kGy to 0.70 kGy, were observed when L. monocytogenes was inoculated onto cooked cured meat products (frankfurters or bologna slices) which contained no SE, 0.05% SE in the emulsion, or a 10% SE solution applied to the product surface. Surface antioxidant power of the cured meats did not reach a level sufficient to protect L. monocytogenes against the lethal effects of ionizing radiation. Therefore, the industrial practice of applying SE to the surfaces of cured meat products would not compromise the efficacy of irradiation as an antimicrobial process.