bluuebunny/crossref_metadata_2025 huggingface dataset:
Improved Culturing Techniques for Campylobacter
Authors: REILLY S. S. , GILLILAND S. E.
Published: July 2006

ABSTRACT Improved techniques for culturing and enumerating Campylobacter jejuni were developed. Parameters included (1) growth vessel type, (2) growth atmosphere, (3) incubation time, and (4) frequency of subcul‐turing. Improved growth and consistent morphology were obtained using a tissue culture flask compared with an Erlenmeyer flask or a test tube as well as exposure to modified atmosphere (10% CO2, 85% N2, and 5% O2). When cultures of C. jejuni were incubated more than 24 h, transformation to the coccoid increased, and fewer colony‐forming units were detected. Excessive subculturing (>2 times) resulted in increased formation of coc‐coid forms. Decreased concentrations of colony‐forming units of C. jejuni commonly attributed to the production of a viable, nonculturable form also may be due to cellular clumping. These techniques should alleviate difficulty and reduce variation when working with Campylobacter.
Scanning Electron Microscopy, Rheological Characteristics, and Bread‐Baking Performance of Wheat‐Flour Dough as Affected by Enzymes
Authors: INDRANI D. , PRABHASANKAR P. , RAJIV J. , RAO G. VENKATESWARA
Published: July 2006

ABSTRACT The rheological and scanning electron microscopic studies of bread doughs treated with fungal α‐amylase (FA), glucose oxidase (GO), protease (PRO), and xylanase (XY) showed that addition of FA or PRO decreased, whereas XY or GO increased the dough stability, resistance to extension, and area, respectively. A micrograph of bread with FA showed some slight deformation in starch granules. In bread dough with GO and PRO, protein matrix could be seen as aggregates and broken segments. Thinning of the protein matrix was observed in XY‐treated dough. The quality of bread was best with XY, as it produced the highest improvement in specific loaf volume and overall quality score.
Effect of 1‐Methylcyclopropene on the Quality of Fresh‐cut Apple Slices
Authors: Perera C.O. , Balchin L. , Baldwin E. , Stanley R. , Tian M.
Published: July 2006

ABSTRACT: The objective of this project was to treat fresh‐cut apple slices with the ethylene inhibitor 1‐methylcyclopropene (1‐MCP) to retard ethylene‐induced deterioration and senescence and to prolong the shelf life of such products. Intact Braeburn and Pacific Rose apples were treated at different times with 1‐MCP, cut, and stored at 0 °C. Samples were analyzed initially and then weekly for ethylene, respiration, flesh firmness, tissue color, titratable acidity, and soluble solids content during 5 wk of storage. 1‐MCP treatment was effective in reducing ethylene production, respiration, and loss of firmness and color of slices when applied to whole apples directly after harvest. Total sugar and acidity levels were not affected significantly.
The Production of High‐purity Conjugated Linoleic Acid (CLA) Using Two‐step Urea‐inclusion Crystallization I and Hydrophilic Arginine‐CLA Complex
Authors: Kim Y.J. , Lee K.W. , Lee S. , Kim H. , Lee H.J.
Published: July 2006

ABSTRACT: The application of conjugated linoleic acid (CLA) as a functional ingredient has been limited due to the high cost of purification and its water‐insoluble nature. In this study, high‐purity CLA was obtained from safflower oil and a hydrophilic form of CLA was produced by complexation with arginine (Arg). CLA was prepared by alkali‐isomerization and purified up to 95% using urea‐inclusion crystallization. Total purified CLA comprised 41% and 50% of cis‐9, trans‐11 and trans‐10, cis‐12 isomers, respectively, with 35% recovery. Arg was attached to the carboxyl end of CLA. Optimum weight ratio of CLA to Arg was 1.7 and yield was 91%. Arg‐CLA complex could expand the scope of CLA application in various food industries.
Functional and Thermal Gelation Properties of Squid Mantle Proteins Affected by Chilled and Frozen Storage
Authors: Gómez‐Guillén M.C. , Martínez‐Alvarez O. , Montero P.
Published: July 2006

ABSTRACT: Fresh squid (Loligo vulgaris) mantles that underwent chilled and frozen storage were studied for their ability to form thermal gels as well as the effects of changes to the functional and chemical properties of the muscle proteins during storage. Assays of protein extractability in 5% NaCl, apparent viscosity, autolytic activity, and SDS‐PAGE (of the soluble fraction) were carried out periodically. After 4 d of chilled storage, there was a significant drop in protein functionality that negatively affected the thermal gelation profile. The rate of proteolysis remained very high throughout frozen storage, however functional properties and thermal behavior remained very stable.
Formation Conditions, Water‐vapor Permeability, and Solubility of Compression‐molded Whey Protein Films
Authors: Sothornvit R. , Olsen C.W. , McHugh T.H. , Krochta J.M.
Published: July 2006

ABSTRACT: Films based on whey protein isolate (WPI) were formed using compression molding. Compression molded films could be formed using 30% to 50% moisture content or glycerol content WPI at 104 °C to 160 °C for 2 min. Films made from water‐WPI mixtures were brittle and insoluble and had water‐vapor permeability values independent of starting water‐WPI mixture moisture content, molding temperature, or molding pressure. Gly‐WPI films produced at 104 °C were flexible and partially soluble. Gly‐WPI films produced at 140 °C were also flexible but nearly insoluble. Glycerol content and molding temperature and pressure had little effect on water‐vapor permeability values of Gly‐WPI films over the range of conditions studied.
Modeling the Oxygen Barrier Properties of Nylon Film Intended for Food Packaging Applications
Authors: Nobile M.A. Del , Buonocore G.G. , La Notte E. , Nicolais L.
Published: July 2006

ABSTRACT: We present a mathematical model to predict the oxygen‐permeability coefficient of nylon film as a function of the water activity at the upstream and downstream side of the film. To validate the model, oxygen‐permeability tests were conducted at 25 °C. The fitting and predictive ability of the proposed model was successfully tested by fitting and predicting the oxygen‐permeability coefficient. The obtained results point out the need for a more accurate analysis of the oxygen and water‐transport phenomena in the case of water‐sensitive packaging films like nylon.
Characteristics of Low‐fat Beef Patties Formulated with Carbohydrate‐Lipid Composites
Authors: Garzon G.A. , Mckeith F.K. , Gooding J.P. , Felker F.C. , Palmquist D.E. , Brewer M.S.
Published: July 2006

ABSTRACT: Chemical, physical, and sensory characteristics of low‐fat beef patties containing carbohydrate‐lipid composites (CLCs) were compared with those of all‐beef patties. The CLC gels contained high‐amylose cornstarch, maltodextrins, and canola oil. CLC patties had higher moisture, cooking yield, and fat retention than 20%‐fat control patties. CLCs improved tenderness and juiciness and decreased cohesiveness of low‐fat beef patties compared with 10%‐fat control patties. Despite differences in CLC gel firmness, patties made with CLC gels containing corn, potato, and tapioca maltodextrins had similar physical and sensory properties. These results suggest that CLC gels perform well as a partial fat replacer in beef patties while providing flexibility in gel firmness selection.
Brine Ingredients Alter the Immunoassay of Lactate Dehydrogenase Isozyme 5 in Beef
Authors: Miller D.R. , Keeton J.T. , Prochaska J.F.
Published: July 2006

ABSTRACT: Ground beef Semimembranosus muscle was prepared in neutral phosphate buffer containing sodium chloride (0% to 3%) with and without 0.5% sodium tripolyphosphate (STPP). Extracts were cooked to end point temperatures of 58 °C to 65 °C, and aliquots were analyzed for total soluble protein and immunoblot quantification of lactate dehydrogenase isozyme 5 (LDH5). More protein was solubilized in the presence of STPP, with all extracts exhibiting a linear decline in total protein with temperature. LDH5 showed parallel log decreases with temperature, which were lowered by increased salt and moderated by STPP. The presence of brine ingredients must be considered when using LDH5 to verify end point cooking temperatures in beef.
Effects of Exogenous Calcium Salt Treatments on Inhibiting Irradiation‐Induced Softening in Diced Roma Tomatoes
Authors: Magee R.L. , Caporaso F. , Prakash A.
Published: July 2006

ABSTRACT: Freshly diced tomatoes were dipped into either 0.2% or 1% calcium chloride or 2% calcium lactate solution and exposed to γ‐irradiation at 1.25 kGy. With increasing levels of calcium, firmness was enhanced, water‐soluble pectin was decreased, and oxalate‐soluble pectin was increased. Irradiation decreased instrumental firmness in all samples; however, the 1% calcium chloride and 2% calcium lactate‐dipped samples remained firmer than the water‐dipped control. Irradiation alone did not have a significant impact on pectic substances. Trained sensory panelists did not detect a significant loss of firmness due to irradiation in the calcified tomatoes, but some judges detected a change in flavor following the calcium dips.
Molecular Dynamics of Soy‐Protein Isolate Films Plasticized by Water and Glycerol
Authors: Choi S.‐G. , Kim K.M. , Hanna M.A. , Weller C.L. , Kerr W.L.
Published: July 2006

ABSTRACT: The effects of water and glycerol on the molecular mobility of a soy‐protein isolate (SPI)‐based film were investigated using 1H nuclear magnetic resonance (NMR). SPI‐films were prepared with different glycerol contents and equilibrated to various levels of water activity (aw). The distributed transverse relaxation of film samples showed 2 distinct components: a solid‐like fraction (T2s*) and a liquid‐like fraction (T2m*). The peak T2s* values of films with lower glycerol concentration were more sensitive to variation in aw. As aw increased, the change of solid‐like to liquid‐like fraction was observed in higher glycerol films. As glycerol content increased, a minimum longitudinal relaxation time (T1) occurred at lower aw. Our results suggest that NMR techniques can be used to quantify the plasticizing effects on biopolymer films.
Growth and Survival of Escherichia coli O157:H7 in Different Types of Milk Stored at 4 °C or 20 °C
Authors: Mamani Y. , Quinto E.J. , Simal‐Gandara J. , Mora M.T.
Published: July 2006

ABSTRACT: Samples of ultra heat‐treated (UHT) milk (whole, semiskimmed, and skimmed milk, whole milk with cinnamon and lemon flavors, and semiskimmed milk with cocoa) were collected. Growth of E. coli O157:H7 was detected in whole milk at 4 °C (generation time 0.89 d) and in all milks at 20 °C during the first 24 h. Growth of nonpathogenice. coli was detected in milk samples without flavors during the same period of time. The fastest death time of E. coli O157:H7 was detected in whole milk with cinnamon and lemon at 4 °C (−1.35 d) The nonpathogenic strain showed the fastest death time in skimmed milk at 20 °C.
Sensory Changes During Ripening of Raw Ewes’ Milk Cheese Manufactured With and Without the Addition of a Starter Culture
Authors: BÁRCENAS P. , ELORTONDO F.J. PÉREZ , ALBISU M.
Published: July 2006

ABSTRACT: This study characterizes and compares the sensory aspects of raw ewes’ milk cheeses manufactured with and without the addition of a starter culture using specifically developed sensory terminology. Furthermore, overall organoleptic quality was assessed at each ripening stage. Two different raw ovine milk cheese batches were manufactured with and without the addition of a freeze‐dried starter. Sensory differences in odor, flavor, and texture were related to starter and raw milk flora activities during manufacturing and ripening. Cheeses made with the addition of a starter culture were scored higher by quality experts. Cheeses manufactured without a starter culture received higher scores for dirty and animal attributes, such as rennet, butyric, sharp, pungent, and brine, possibly related to lower quality scores. Conclusions reached in the present study coincide with previous ones; however, by using a sensory lexicon specifically developed for ewes’ milk cheeses, it has been possible to describe slight and specific differences in the cheeses.
Assessing Antioxidant Activities of Phenolic Compounds of Common Turkish Food and Drinks on In Vitro Low‐Density Lipoprotein Oxidation
Authors: Gunduc N. , El S. N.
Published: July 2006

ABSTRACT: The total phenol concentrations of solid (9 types of vegetables and 6 types of fruits) and liquid (10 different types of drinks) foods were determined by the Folin‐Ciocalteu colorimetric method. Oxidized low‐density lipoprotein (LDL) was formed in in vitro conditions, and the effects of the phenolic compound extracts were measured on the inhibition of LDL oxidation. The phenol concentration for the 50% inhibition of LDL oxidation (IC50) and the phenol antioxidant index (PAOXI) were calculated. Walnut (7052 mg/kg) and Turkish coffee (2389 mg/L) had the highest total phenol concentrations. Green pepper and orange nectar had the lowest IC50 values, whereas walnut and red wine had the highest PAOXI values.
Physical Properties and Sixth Graders’ Acceptance of an Extruded Ready‐to‐Eat Sweetpotato Breakfast Cereal
Authors: Dansby M.Y. , Bovell‐Benjamin A.C.
Published: July 2006

ABSTRACT:Extruded ready‐to‐eat breakfast cereals (RTEBCs) were made from varying levels of sweetpotato flour (SPF), whole‐wheat bran (WWB), and extrusion cooking. Moisture, protein, and ash contents were lower in the 100% SPF than the 100% WWB. Carbohydrate, β‐carotene, and ascorbic acid contents were higher in the 100% SPF. Fat, thiamin, riboflavin contents, bulk densities, and the water absorption index were similar for the cereals. However, the expansion ratio was highest in the 100% SPF cereal. The 100% WWB had the lightest color and most fibrous morphology. Extruded RTEBC containing 100% SPF and 75%/25% SPF/WWB were well‐liked and acceptable to sixth graders attending an elementary school in Auburn, Alabama, but the 100% WWB was unacceptable.
Structural Changes in Titin and Nebulin Filaments Specific to Calcium Ions at 0.1 mM: Factors of Meat Tenderization During Postmortem Aging
Authors: Tatsumi R. , Takahashi K.
Published: July 2006

ABSTRACT Postmortem structural changes in titin and nebulin filaments were investigated by incubating isolated myofibrils in a solution containing 0.1 mM calcium ions and various concentrations of a protease inhibitor. The inhibition curves showed 2 abnormal steps with increases in the concentration of leupeptin or calpastatin domain I. While the amounts of unchanged titin and nebulin were constant in the 1st step, the 2nd occurred at higher protease inhibitor concentrations. These facts indicated that excess amounts of leupeptin and calpastatin domain I caused deterioration in titin and nebulin properties, thus interfering with the binding of calcium ions. We concluded that the severance of titin and nebulin filaments in the 1st step were induced by calcium ions at 0.1 mM.
A 160‐kDa Protein Is Essential for Hemocyanin‐derived Melanosis of Prawn
Authors: Adachi K. , Hirata T. , Fujio A. , Nishioka T. , Sakaguchi M.
Published: July 2006

ABSTRACTA purified 160‐kDa protein, isolated from the cuticle of kurama prawn and named melanosis collaborating factor (MCF), was a key factor in promoting melanosis by a cooperative reaction with hemocyanin‐derived phenoloxidase but hemocyanin itself was incapable of producing black pigment. The enzymatic activity of MCF in the body of the prawn was very stable against the process of freezing and thawing; the enzyme maintained more than 80% of its activity after 3 mo of storage at −2 5 °C. These results indicated that MCF, acting in conjunction with hemocyanin‐derived phenoloxidase, played a crucial role in postharvest melanogenesis in prawn.
Biochemical and Physicochemical Characteristics of Muscle and Natural Actomyosin Isolated from Young Atlantic Salmon (Salmo salar) Fillets Stored at 0 and 4 °C
Authors: Wang H. , Liceaga‐Gesualdo A.M. , Li‐Chan E.C.Y.
Published: July 2006

ABSTRACT The impact of storage of fillets at 0 and 4 °C within 3.5 h postmortem was studied. Extractability of natural actomyosin (NAM) increased over the first 2 to 3 d, then decreased as storage progressed. Water‐binding capacity of fish muscle and apparent viscosity of NAM decreased in the first 2 to 3 d and increased progressively thereafter. Reactive sulfhydryl content and surface hydrophobicity were lowest at 3 d, whereas disulfide content was highest at 2 and 14 d. Water‐binding capacity at 2 d and NAM extractability at 5 to 7 d were significantly higher, whereas viscosity, hydrophobicity, and sulfhydryl content were generally lower for fillets stored at 0 than at 4 °C.
Effects of the Number of Fryings on Pigment Stability in Frying Oil and Fried Dough Containing Spinach Powder
Authors: Kim M. , Lee J. , Choe E.
Published: July 2006

ABSTRACTChlorophylls and carotenoids in dough containing added spinach powder and fried, were determined by high performance liquid chromatography and spectrophotometry, respectively. Sixty‐one batches of flour dough were fried for 1 min every 20 min in 160 °C soybean oil. Chlorophyll was not detected in the oil during frying. Carotene contents, however, increased with the number of fryings. Chlorophyll contents in the dough fried in soybean oil decreased with more fryings, while there was little difference in carotenoid contents. The results showed that only carotenoids diffused out of the dough in the previous frying could contribute to the pigment contents in the fried dough of the next batch.
Relating Glucosinolate Content and Flavor of Broccoli Cultivars
Authors: Baik H.‐Y. , Juvik J.A. , Jeffery E.H. , Wallig M.A. , Kushad M. , Klein B.P.
Published: July 2006

Flavor and glucosinolate contents of multiple broccoli cultivars (Brassica oleracea var. italica) were compared to determine whether a relationship existed between sensory and chemical attributes. Glucosinolates have been associated with the anticarcinogenic activity and flavor of cruciferous vegetables. A trained sensory descriptive panel developed 19 descriptive terms for aroma and flavor attributes and evaluated 19 broccoli cultivars. All 19 genotypes were assayed for individual and total glucosinolate content by HPLC (high performance liquid chromatography). Broccoli varieties differed significantly in their sensory and glucosinolate profiles. Using correlation and principal component analysis, we found little evidence that the glucosinolates were responsible for the distinctive flavor notes of broccoli.
Sensory Descriptive Analysis of Wheat, Corn, and Various Cereal “Gofios” from the Canary Islands
Authors: Caballero J.M. , Afonso V.L. Gutiérrez , Rubio C. , Hardisson A.
Published: July 2006

The gofio is a grain derivate of powdery aspect elaborated using stone milling. For many centuries, this product has served as the main food in the Canary Islands. Thirty‐four commercial gofios from the Canary Islands were evaluated by descriptive analysis in order to gain a better sensory knowledge of this product. The sensory profile of gofios seems to be influenced by the type of cereal used. Corn gofios were more influenced by thermal treatment before the milling/grinding. Wheat and mixed‐cereal gofios presented a higher homogeneity in their sensory profile with no significant differences. Mixed‐cereal gofios were characterized by higher intensities in the vegetative and musty attributes.
Functions of Soy Phosphatidylcholine in Dough and Bread Supplemented with Soy Protein
Authors: Urade R. , Okamoto S. , Yagi T. , Moriyama T. , Ogawa T. , Kito M.
Published: July 2006

ABSTRACT: The loaf volume decreased on the addition of soybean protein isolate (SPI) to bread. When phosphatidylcholine was added to the ingredients, including SPI, the adverse effect of SPI on the loaf volume could be counteracted. The addition of phosphatidylcholine showed little effect on the rheological properties of dough. It was shown by confocal microscopy that phosphatidylcholine was associated with gluten in the dough. The function of phosphatidylcholine could not be replaced by phosphatidylethanolamine, phospatidic acid, or lysophospatidylcholine. Phosphatidylcholine showed different effects depending on the phosphatidylcholine molecular species.
Mass Transfer in Strawberry Tissue During Osmotic Treatment II: Structure‐function Relationships
Authors: Ferrando M. , Spiess W.E.L.
Published: July 2006

ABSTRACT: The surface response method demonstrated macroscopic changes in strawberry tissue during osmotic treatment (OT). Changes in the structural elements of strawberry were determined by evaluating bulk phenomena such us water loss, solid gain, and shrinkage. The changes were related to microstructural changes (determined in Part I) that took place in the same range of process conditions. The extension of impregnation, with respect to dewatering, increased as cellular shrinkage and cell destruction increased. The macroscopic effective diffusivity of water ranged from 5.1 ± 1.0 × 10−10 to 0.7 ± 0.2 × 10−10 m2/s, which was 2 orders of magnitude higher than the microscopic effective diffusivity of water (in the order of magnitude of 10−12 m2/s), calculated from cellular shrinkage.
Removing Astringency by Carbon Dioxide and Nitrogen‐Enriched Atmospheres in Persimmon Fruit cv. “Rojo brillante”
Authors: Arnal L. , Del Río M.A.
Published: July 2006

Persimmon fruit cv. “Rojo brillante” were harvested at commercial maturity and kept in atmospheres with CO2 or N2 at 25°C for 18 or 27 h and evaluated after a simulated retail stage of 3 d at 15 °C, 80% RH. Soluble solids and polyphenol oxidase activity were not affected by CO2‐ or N2‐enriched atmospheres or length of treatment. Exposure time affected fruit firmness and color. Carbon dioxide treatment resulted in fruits that were lower in astringency. The greatest levels of ethanol and acetaldehyde were found in the fruits treated with CO2 for 27 h.
Starch Granule Size Strongly Determines Starch Noodle Processing and Noodle Quality
Authors: Chen Z. , Schols H.A. , Voragen A.G.J.
Published: July 2006

Chemical compositions, physical properties, and suitability for starch noodle making of different granule size fractions from potato and sweet potato starches were studied. The ash content, amylose content, phosphorus content, gel firmness, and freeze‐thaw stability of small‐size granule fractions(< 20 μm) were significantly different from those of the large‐size granule fractions. The processibility and the qualities evaluated by objective and subjective methods of both dried and cooked starch noodles made from small‐size granule fractions were significantly better than those made from their initial starch preparations and much better than those made from the large‐size granule fractions.
Application of Antifreeze Protein for Food Preservation: Effect of Type III Antifreeze Protein for Preservation of Gel‐forming of Frozen and Chilled Actomyosin
Authors: Boonsupthip Waraporn , Lee Tung‐Ching
Published: July 2006

Type III antifreeze protein (AFP) remarkably preserved Ca2+ ATPase activity of actomyosin during frozen and chilled storage. Under frozen conditions, AFP helped to retain the Ca2+ ATPase activity of actomyosin much higher than that of conventional cryoprotectants (sucrose‐sorbitol mixture). The Ca2+ ATPase activity increased with increasing AFP concentration and reached a maximum at 50g/L AFP. After 3‐d chilled storage, the Ca2+ ATPase activity of control and sucrose‐sorbitol samples had lost 80% and 50%, respectively, while the AFP samples remained unchanged. A Type III AFP mechanism based on freezing temperature depression (more unfrozen water) and inhibition of ice recrystallization that protects against the freezing of muscle proteins in chilled or frozen conditions is proposed.
Quality of Commercial Apple Juices Evaluated on the Basis of the Polyphenol Content and the TEAC Antioxidant Activity
Authors: Gliszczynska‐Swiglo A. , Tyrakowska B.
Published: July 2006

The quality of 7 commercial apple juices, after 11 ‐mo storage, was assessed on the basis of polyphenol and vitamin C contents, and also on the Trolox® equivalent antioxidant capacity (TEAC) value. Phenolic acids, flavonoids, and vitamin C were quantified using high‐performance liquid chromatography. It was shown that the content of phenolic acids in juices varied up to 2‐fold and flavonoids up to 4.5‐fold. Moreover, storage of juices resulted in a decrease of phenolic acids (5% to 21%), flavonoids (8% to 19%), and also of TEAC values (6% to 14%). Significant correlations between polyphenol content and TEAC values for fresh, stored, and all juices (fresh plus stored) and no correlation for vitamin C indicate that the TEAC value of apple juices depends mainly on their polyphenol content. Based on these results, it is concluded that the TEAC value, directly reflecting polyphenol content, may serve as a useful parameter to assess the quality of apple juice at any stage of its shelf life.
Antioxidative Activity and Safety of 50% Ethanolic Red Bean Extract (Phaseolus radiatus L. var. Aurea)
Authors: Chou S.‐T. , Chao W.‐W. , Chung Y.‐C.
Published: July 2006

ABSTRACT: This study evaluated the antioxidative activities of 50% ethanolic extract from red bean (Phaseolus radiatus L. var. Aurea). The antioxidative activities, including α,α‐diphenyl‐β‐picryl‐hydrazyl (DPPH) radicals scavenging effects, Fe2+‐chelating ability, and reducing power, were studied in vitro. The antioxidative activity was found to increase with the concentration of the extract to a certain extent and then level off as the concentration further increased. Compared with commercial antioxidants, the red bean extract showed less scavenging effect on the DPPH radical and less reducing power than α‐Tocopherol and BHT, but better Fe2+‐chelating ability. No mutagenic effect toward any tester strains was found in the 50% ethanolic extract of red bean.
Physicochemical Response of Palmita‐type Cheese to Low‐dose Irradiation
Authors: Lalaguna F.
Published: July 2006

ABSTRACT: The physicochemical tolerance of Palmita‐type white cheese to low‐dose irradiation, as applicable to enhance shelf life, and hopefully food safety, was studied. The response of cheese to doses between 1 and 5 kGy was followed by both chemical analysis of substances important as indicators of quality and radiation effect, and sensory detection of modification. The experiment was replicated twice, and samples analyzed immediately after irradiation and after 21 d of storage at 11.9 ± 0.4 °C. Dose effects, though statistically significant for some substances, were small. Consequently, no objectionable sensory characteristics were detected. Palmita‐type cheese tolerated low radiation‐doses applicable for sanitizing food, which suggest the potential use of irradiation to control Palmita‐cheese food‐borne diseases.
Influence of Pentosanase and Oxidases on Water‐extractable Pentosans during a Straight Breadmaking Process
Authors: Primo‐Martín C. , Martínez‐Anaya M.A.
Published: July 2006

ABSTRACT: Effects of flour type and enzymes on total pentosans (TP) and water‐soluble pentosans (WSP) and composition of isolated water‐extractable pentosans (WEP) during a straight breadmaking process were investigated. Two wheat flours (F1, F2) and 3 enzymes (pentosanase, glucose‐oxidase (GOX) and lacasse (LAC)), and their combinations were used. The presence of pentosanase increased the WSP content while oxidases produced a decrease. Extractability of pentosans was greater for dough than for bread but the latter had higher purity. Major sugars were xylose (Xyl) and arabinose (Ara) with a xylose/arabinose ratio between 1.00 and 1.56. Molecular weight profiles (MWP) of WEP comprised 5 fractions with the same distribution for the 2 flours but different relative proportions.
Milk‐based Gels Made with κ‐Carrageenan
Authors: Puvanenthiran A. , Goddard S.J. , Mckinnon I.R. , Augustin M.A.
Published: July 2006

ABSTRACT: The gel strength of κ‐carrageenan (0.1 to 0.4% w/w) ‐ reconstituted skim milk (2.5 to 20% w/w milk solids) mixtures was influenced by the concentrations of milk solids, κ‐carrageenan and cations. Particle size measurements showed that particle interactions in diluted skim milk‐κ‐carrageenan mixtures were dependent on the conformation of the κ‐carrageenan. Heat treatment of milk, resulting in alteration of the casein micelle, did not affect the interaction of κ‐carrageenan with casein in dilute solutions or the gel strength of milk‐κ‐carrageenan mixtures. κ‐Carrageenan must be available in the random coil form in solution, prior to cooling to its coil to helix transition temperature, for effective gelation of milk‐κ‐carrageenan mixtures.
The Effect of Minor Components on Milk Fat Microstructure and Mechanical Properties
Authors: Wright A.J. , Marangoni A.G.
Published: July 2006

ABSTRACT: Although minor polar components affected the kinetics of milk fat crystallization, its structure and mechanical properties remained unchanged. At 5 °C, a granular microstructure was observed, while at 20 °C, a combination of granular and spherulitic microstructures were observed. By 27.5 °C, only spherulites were present after 24 h. There were no differences observed in the fractal dimension (D) determined by microscopy or rheology for anhydrous milk fat, milk fat triacylglycerols and MF‐TAGs with added diacylglycerols at 5 °C. There was, however, a strong temperature effect on D, increasing from 1.87 at 5 °C to 1.98 at 22.5 °C. The yield force and storage modulus were unaffected by removal of minor components.
Continuous Flow Radio Frequency Heating of Water and Carboxymethylcellulose Solutions
Authors: Zhong Q. , Sandeep K.P. , Swartzel K.R.
Published: July 2006

Tap water and 1% CMC solutions were heated in a 40.68 MHz, 30 kW continuous flow radio frequency unit. Temperatures at different vertical and radial locations were monitored by fiber optic probes during batch heating of tap water and 1% CMC solution. Temperatures at different locations were similar during batch heating of tap water, while a significant temperature difference was observed for 1% CMC solutions, with the temperature close to the wall being higher than that at the center. Similar trends were observed during continuous heating of tap water and 1% CMC solutions, with Twall > TR/2 > Tcenter for the latter. The observations were a result of different dielectric properties of these 2 fluids, as well as the fluid flow characteristics during continuous heating.
Sensory Evaluation of Taste of Alkali‐ion Water and Bottled Mineral Waters
Authors: Koseki M. , Nakagawa A. , Tanaka Y. , Noguchi H. , Omochi T.
Published: July 2006

ABSTRACT: The sensory evaluation of alkali‐ion water and bottled mineral water was performed by panelists and their preferences for the taste of alkali‐ion water was surveyed. Consequently, alkali‐ion water made from tap water was found to taste better than any bottled mineral water; however, the activated carbon filtration water, which was also made from tap water, was found to taste better than alkali‐ion water. Furthermore, smell, taste, feeling in the throat, aftertaste, and general impression of the mineral water, alkali‐ion waters, and activated carbon filtration water were evaluated using the 1‐pair comparison method. Consequently, alkali‐ion water and activated carbon filtration water were more highly rated than commercial bottled mineral water.
Survival Analysis Applied to Sensory Shelf Life of Foods
Authors: Hough G. , Langohr K. , Gómez G. , Curia A.
Published: July 2006

ABSTRACT:Survival analysis concepts to be used in sensory shelf life studies were introduced, together with the equations necessary for calculations. The survival function was defined as the probability of consumers accepting a product beyond a certain storage time. Censoring phenomena, a key concept in survival analysis, was defined and has been shown to occur in sensory shelf‐life data. Concepts and calculations were applied to a data set obtained from 50 consumers who each tasted seven yogurt samples with different storage times, answering “yes” or “no” to whether they would consume the samples. From this censored data set, nonparametric and parametric models were obtained that allowed shelf‐life estimations.
The experience of fatigue for adults living with HIV
Authors: Jenkin Peter , Koch Tina , Kralik Debbie
Published: July 2006

Aims.  The aim of this study was to go beyond objective clinical assessment and explore the experience of fatigue and self‐care strategies with adults who live with HIV.

Rationale.  This study responded to a perceived lack of available evidence to inform the practice of service providers about ways fatigue impacts on the lives of people with HIV. Prior understandings of fatigue are derived from survey or instrument‐based tools or studies that do not consider the complexities of the personal experience that in‐depth interviews can elicit. The focus remains generally on description, measurement or management from a biomedical perspective.

Methods.  A qualitative study using participatory action research methods was conducted during 2003 with 15 adults diagnosed with HIV who perceived fatigue was a problem in their lives. Data were collected by individual interviews, researcher's notes and two participatory action research groups.

Results.  Thematic analysis of data demonstrated that fatigue remains silent and invisible to participant's families, friends and employers. Fatigue experienced by people living with HIV generally also met with a lack of acknowledgement and understanding from health professionals. People developed self‐care strategies over many years of trial and error.

Relevance to clinical practice.  People living with a HIV seek to be acknowledged that fatigue is a legitimate concern, not only by health care professionals, but also people with whom they live. It is imperative that nurses who work with people living with HIV‐related fatigue consider the wider social aspects of the person's life as well as physical symptoms. Most importantly, there then needs to be a process of engagement and active listening to the individual's account of their experience of fatigue. Advocating that fatigue is a legitimate complaint to the person living with HIV as well as the wider public and professional community is imperative.
Effect of various Ca2+/PO concentrations of linseed‐based saliva substitutes on enamel in vitro
Authors: MEYER‐LUECKEL H. , TSCHOPPE P. , KIELBASSA A. M.
Published: July 2006

summary  Remineralization might be hampered by various polymers used in saliva substitutes. Thus, the present study evaluated the effects of various calcium and phosphate concentrations of linseed‐based solutions on the mineral loss of pre‐demineralized bovine enamel in vitro. A commercially available saliva substitute (Salinum®) based on linseed was tested as well. Enamel specimens were prepared from bovine incisors and embedded in epoxy resin. One‐third of each sample was covered with nail varnish (control of sound enamel). After demineralization (37 °C; pH 5.0; 14 days) another third of the samples was nail‐varnished again. Subsequently, the specimens (n = 10) were exposed to 12 linseed‐based solutions (Ca2+ addition 0–2 mM; PO− addition 0–3.2 mM) at pH 5.5 and 6.5 as well as to Salinum® for 14 days (37 °C). The differences in mineral loss between the values prior to and after the storage in the various solutions were evaluated from microradiographs of thin sections (100 μm). The general linear model revealed a significant dependency for the mineral loss on ‘calcium’ (P = 0.003), but not on ‘pH’ (P = 0.397) and ‘phosphate’ (P = 0.094). Salinum® induced a significant greater mineral loss compared with equivalently saturated solutions (P < 0.05; anova, Bonferroni). The solution with the highest calcium and phosphate concentration showed the greatest mineral gain (P = 0.033; paired t‐test). The addition of calcium and phosphate seems to have a positive effect on the remineralizing qualities of linseed‐based saliva substitutes.
An ATP‐binding cassette transporter related to yeast vacuolar ScYCF1 is important for Cd sequestration in Chlamydomonas reinhardtii
Authors: WANG TINGLIANG , WU MADELINE
Published: July 2006

We generated a Cd‐sensitive insertional mutant, Cds18, in Chlamydomonas reinhardtii and elucidated the deletion of a 10 kb fragment containing the promoter and a portion of the coding region for CrMRP2 gene that silenced the transcription of CrMRP2 in mutant Cds18. The association between CrMRP2 and Cd sensitivity was confirmed by complementing mutant Cds18 with a cloned genomic DNA fragment containing the promoter and complete coding sequence for CrMRP2. The genomic region and the full‐length cDNA for CrMRP2 were cloned and sequenced. Computer searches detected the significant resemblance of CrMRP2 with HsMRP1, AtMRP3 and ScYCF1, in Homo sapiens, Arabidopsis thaliana and Saccharomyces cerevisiae, respectively. All are members of the multidrug resistance‐associated protein (MRP)/cystic fibrosis transmembrane conductance regulator (CFTR) subfamily of ATP‐binding cassette (ABC) transporters. When the cDNA of CrMRP2 was cloned into the yeast expression vector pEGKT and transformed into the yeast mutant strain DTY168 lacking ScYCF1, it restored the function of ScYCF1, a yeast vacuolar glutathione (GSH)‐conjugate ABC transporter. A putative vacuolar‐targeting motif (T/I/K)LP(L/K/I) was detected in the N‐terminal part of CrMRP2. In wild‐type C. reinhardtii, CrMRP2 transcription was significantly up‐regulated upon Cd treatment. Comparing with mutant Cds18, the wild‐type algal cells accumulated and sequestered more Cd in the stable high molecular weight (HMW) phytochelatin (PC)–Cd complex; the labile low molecular weight (LMW) PC–Cd complex was detected in mutant Cds18 at an earlier stage of Cd treatment. This study demonstrated the expression of CrMRP2 in C. reinhardtii and implicated its function in the formation/accumulation of stable HMW PC–Cd complex.
Unusual clinical presentation of amyloidosis: Bilateral stenosis of the external auditory canal, hoarseness and a rapid course of cutaneous lesions
Authors: Álvarez‐Ruiz S. B. , Pérez‐Gala S. , Aragüés M. , Fraga J. , García‐Díez A.
Published: July 2006

We report a patient with multiple myeloma associated with primary systemic amyloidosis who had a rapid evolution and a very unusual form of presentation. The association of amyloidosis in patients with multiple myeloma is 15%,1 and clinically evident mucocutaneous involvement occurs in up to 40% of patients.2
Urethral meatal stenosis in junctional epidermolysis bullosa: a rare complication effectively treated with a novel and simple modality
Authors: Rubin Adam I. , Moran Kieran , Fine Jo‐David , Wargon Orli , Murrell Dédée F.
Published: July 2006

A 10‐year‐old boy was diagnosed with non‐Herlitz junctional epidermolysis bullosa (nh‐JEB) shortly after birth when he developed blisters on his feet and under the toenails. His younger brother was also affected by nh‐JEB. Their parents were first cousins. Immunofluorescence mapping showed a blister in the lamina lucida and reduced staining with GB3 antibody against laminin V. Molecular analysis showed a homozygous mutation in the LAMC2 gene.

The patient complained of intermittent inability to pass urine, causing significant suprapubic pain, anxiety, and general discomfort. He reported the development of blisters and erosions at the urethral meatus, which caused fusion of the meatal opening. In order to micturate, he had to tear apart the fused tissue, resulting in considerable pain.

Physical examination revealed multiple healing erosions and atrophic scars, mainly on the legs (Fig. 1), and anonychia of most of the toenails. The walls of the urethral meatus were adherent (Fig. 2). The urethral meatus could not be opened using a moderate amount of pressure by the examining physicians.

Extensive erosions were present on the lower legs, consistent with the diagnosis of non‐Herlitz junctional epidermolysis bullosa

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The sides of the penile urethral meatus have fused together, and could not be pulled apart with gentle or moderate pressure

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Prevention of re‐stenosis of the urethral meatus was accomplished with the application of Mepilex® (Mölnlycke, Sweden) to the urethral meatus after each micturition, where it remained until the next episode of micturition. Since the institution of this care regimen 10 months ago, there has been no recurrence of the stenosis.
Trichosporon inkin subcutaneous infection in a rheumatoid arthritis patient
Authors: Song Hyun Jeong , Chung Sang Lip , Lee Kyu Suk
Published: July 2006

A 74‐year‐old woman presented with painful ulcerative nodules on the left forearm. She had received systemic steroid therapy for rheumatoid arthritis for several years. On physical examination, there were four hemorrhagic ulcerative nodules with a linear distribution on the left forearm (Fig. 1A). These nodules had developed over the course of 2 months, and the number of lesions had increased despite systemic antibiotic therapy. There was no sign of systemic dissemination of the disease.

(A) Four ulcerative hemorrhagic nodules with linear pattern on the left forearm. (B) Suppurative granulomatous infiltration composed of epithelioid histiocytes, multinucleated giant cells, and neutrophils in the dermis (hematoxylin and eosin; original magnification, ×400). (C) Numerous nonbranching septate hyphae in the dermis stained positive with Gomori–methenamine silver stain

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Biopsy of a nodule demonstrated suppurative granulomatous infiltration (Fig. 1B); the hyphae stained positive with periodic acid–Schiff (data is not shown) and Gomori–methenamine silver stains in the dermis (Fig. 1C). The biopsy specimen was cultured in Sabouraud's dextrose agar supplemented with cycloheximide with incubation at 26 °C. A yeast‐like creamy colony grew in 1 week. The colony became yellowish gray in color and the surface folded radially after 4 weeks of incubation (Fig. 2A). Microscopic examination revealed arthroconidia and blastoconidia (Fig. 2B), and urease activity was positive. The fungus was identified as Trichosporon beigelii by yeast biochemical card (YBC, Biomerieux Vitek, Inc., Hazelwood, MO, USA). The sequences of rDNA obtained from the colony were amplified using polymerase chain reaction (PCR) primer, analyzing the sequences of the 5.8S and 28S rDNA regions for the genetic identification of the Trichosporon species. The sequences of the PCR product matched the corresponding sequences of the T. inkin strain with 99% accuracy (Fig. 2C). The patient was given oral itraconazole for 8 weeks with good clinical results.

(A) Radially folded colony with yellowish gray color grew after 4 weeks of incubation (Sabouraud's dextrose agar, 26 °C). (B) Articulated arthroconidia (arrowhead) and budding blastoconidia (arrow) were seen (lactophenol cotton blue; original magnification, × 400). (C) Polymerase chain reaction (PCR) amplification products of the 337‐bp fragment of ribosomal DNA from our colony. Lane 1, molecular weight marker; lane 2, Trichosporon inkin from our case

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Development of an information source for patients and the public about general practice services: an action research study
Authors: Marshall Martin , Noble Jenny , Davies Helen , Waterman Heather , Walshe Kieran , Sheaff Rod , Elwyn Glyn
Published: July 2006

Objective  The publication of information about the performance of health‐care providers is regarded as central to promoting greater accountability and empowering patients to exercise choice. The evidence suggests that the public is not very interested in accessing or using current sources of information. This study aimed to explore the information needs of patients in the context of UK primary care and to develop an information source about general practice services, designed to be usable by and useful to patients.

Design  An action research study making use of data from formal and informal interviews, focus groups, participant observation and document review.

Setting  The geographical areas covered by two Primary Care Trusts in the north of England and two Local Health Boards in south Wales.

Participants  A partnership between 103 members of the public, general practice staff from 19 practices, NHS managers from four Primary Care Organizations and the research team.

Results  The public would like to know more about the quality and range of general practice services but current sources of information do not meet their needs. The public do not like league tables comparing the performance of practices and only a small number of people want to use comparative information to choose between practices. They seem to be more interested in the context and availability of services and the willingness of practices to improve, than in the practice's absolute or relative performance. They want to be clear about the source of the information so that they can make personal judgements about its veracity. Information is most likely to be useful if it adheres to the basic principles of cognitive science in terms of its structure, content and presentation format. Using these findings, paper and electronic prototype versions of a guide to general practice services have been developed.

Conclusions  In order to maximize the potential use of performance information by the public it is necessary to move beyond provider‐led and professionally constructed approaches to information provision and ensure that the public is actively involved in the development of information sources. Such involvement produces a different kind of information to that currently available to the public. The findings of this study have important implications for policy. Most importantly, it seems that the traditional consumerist model underlying a policy of making comparative performance information available to the public to enable them to exercise choice between primary care providers may not be appropriate. An alternative model of information provision, which recognizes the public's commitment to their practice and is integrated with ‘soft’ sources of knowledge is more likely to engage and be of use to the public.
Influence of physical inactivity on the prevalence of hay fever
Authors: Kohlhammer Y. , Zutavern A. , Rzehak P. , Woelke G. , Heinrich J.
Published: July 2006

Background:  Atopic diseases constitute a major public health problem, increasing constantly in frequency and severity. While treatments are improving, the main cause for an increasing trend of hay fever and its definite triggers remain unclear. The aim of our study was to assess whether physical inactivity could be a risk factor for hay fever.

Methods:  We analysed data of a cohort of children aged 5–14 years at baseline (1992–1993) who were followed up until 2003–2005. Parental‐reported information on physical activity (being active, doing sports) was obtained for 2429 children participating at the baseline survey (active: n = 1923; semi‐active: n = 364; inactive: n = 142). A total of 1703 children (70.1%) were reapproached at least once during follow‐up. Logistic regression models were applied to study associations between hay fever, allergic sensitization and physical activity, adjusted for potentially relevant confounders such as age, gender, study site, parental education, breastfeeding, crowding, daycare, dampness or visible moulds, contact to cats, current or prior environmental tobacco smoke exposure and parental atopy.

Results:  Significantly higher rates of hay fever were seen for inactive children [aOR 2.39 (95% CI 1.31–4.36) for baseline survey 1992–1993 and aOR 1.76 (95% CI 1.14–2.71) for the follow‐up‐period until 2005]. In addition, the relative risk of incident cases of hay fever increased depending on inactivity [aRR 1.50 (95% CI 1.05–2.13)]. No association was found between physical inactivity and allergic sensitization assessed by radioallergosorbent test determinations.

Conclusions:  Although the underlying biological mechanisms could not be clarified, increasing physical activity in childhood is suggested to prevent hay fever.