bluuebunny/crossref_metadata_2025_split huggingface dataset:
The influence of endosperm structure, protein content and grain moisture on the rate of water penetration into wheat during conditioning
Authors: MOSS R. 
Published: July 2010

SummaryThe effect of protein content, endosperm structure and grain moisture on the rate of water penetration into wheat grains was studied. Other factors which are known to alter the rate of water penetration were kept constant. an increase in the amount of endosperm protein was found to increase the time required to establish an equilibrium distribution of water regardless of whether the additional protein was present as discrete masses in the sub‐aleurone cells or throughout the entire endosperm. Grain moisture also influenced the rate at which any subsequent water passed through the endosperm. Moisture equilibrium was achieved more rapidly in those grains with a higher initial moisture content.
Effect of processing variables on the quality of dehydrated carrot
Authors: BALOCH A. K. , BUCKLE K. A. , EDWARDS R. A. 
Published: July 2010

SummaryEnzymic destruction of carotenoids in unblanched carrot tissue, incomplete extraction of pigments from raw carrot, thermal destruction of carotenoids by blanching and cooking of carrot, and leaching of soluble solids during processing of carrot were examined as possible explanations for apparent increases in carotenoid content during processing.The leaching of soluble solids was found to be the major factor responsible for apparent increases in carotenoid when results were expressed on a water insoluble solids basis.β‐Carotene, the most biologically active carotene and the major pigment of carrot, was found to be about 1.9 times more susceptible to heat damage than α‐carotene during normal blanching and cooking processes.
The measurement of acceptability differences between brands of convenience products sold as dry mixes
Authors: RYLEY JANICE , McKIE ALISON , WALKER GILLIAN , GLEW G. 
Published: July 2010

SummaryHedonic scale tests using adult member panels to screen brands of three product types for use in schools, indicated that significant acceptability differences attributable to brand occurred with chocolate and strawberry desserts but not with creme caramel. Subsequent investigations in two schools with panels of eighty‐four children confirmed the preliminary findings.The study indicated that important acceptability differences between brands of similar products exist and that hedonic scale testing with small panels on single occasions can be used to screen products by large scale food purchasers for decision making purposes.
A rapid electrochemical test for the assessment of the delamination of lacquered tinplate*
Authors: ALBU‐YARON ANA , SEMEL A. , BERZIN AVIVA 
Published: July 2010

SummaryExternal cathodic polarization of lacquered tinplate specimens immersed in solutions of different organic acid anion types and pH was employed to study the delamination produced around a deliberately introduced defect in the coating. Attempts were made to utilize this technique as the basis for a rapid, simple and reproducible method for the evaluation and prediction of the suitability of lacquered tinplate samples exposed to different food media. Results of experiments conducted with three types of lacquers on tinplate in citric, malic, oxalic, tartaric, fumaric, lactic and acetic acids at pH's ranging from 2.5 to 6.0, showed good reproducibility as well as good agreement with results from an accelerated immersion test and with those from actual cases of canned foods.
Protein concentrates from slaughter animal blood
Authors: DELANEY R. A. M. 
Published: July 2010

SummaryPurified protein concentrates, containing 95 and 98% protein (dry weight basis), were prepared from centrifugally separated porcine red blood cells by dilution with deionized water followed by either ultrafiltration or diafiltration. Optimal operating conditions, in terms of temperature, pressure and flow rate, for membrane processing of red blood cells in a plate and frame RO/UF plant were established. Permeation rate during ultrafiltration of red blood cells decreased with increasing protein concentration. Protein concentration of up to a maximum of 30% (liquid basis) was achieved by simple ultrafiltration. During diafiltration permeation rate increased with decreasing levels of non‐protein material in the retentate. Mass balance equations were developed to allow ultrafiltration and diafiltration process times to be calculated for pre‐specified degrees of protein purification. the purification of red blood cells was better achieved by dilution followed by diafiltration at low protein levels. the optimal protein content for diafiltration will depend on the intended post‐purification use of the cell concentrate.
Home frozen strawberries.
Authors: HUDSON MARGARET A. , RICKETTS VALERIE A. , HOLGATE MARGARET E. 
Published: July 2010

SummaryTreatments were devised to improve the quality of home frozen Cambridge Favourite strawberries, stored for 6 months at −18°C. When sugared berries were frozen quickly on trays and packaged the following day, rather than being packaged in sugar before freezing, the appearance of sliced berries and colour of whole berries were improved. If fruit was frozen without sugar and sweetened before tasting, the rate of freezing did not influence quality. Colour and appearance were usually better if sugar was added before freezing. For slow freezing, 60% syrup was a better medium than dry sugar, and texture (whole berries) and flavour (sliced berries) were improved. Sliced berries had a better flavour (syrup treatment) but poorer apperrance (sugar treatment) than whole berries. Berries crushed in sugar before freezing had poorer appearance, colour and texture marks, but better flavour scores, than the whole berries frozen in sugar or syrup. Ascorbic acid failed to improve quality.
Aqueous extraction of black leaf tea
Authors: LONG V. D. 
Published: July 2010

SummaryTotal solids contents are reported for tea extracts prepared at 80°C from mixtures of (1) black tea and water, (2) black tea and tea extracts (up to 11 mass percent of total solids) and (3) residues from a first extraction and water, shaken for 4hr in sealed bottles and centrifuged at 1000g for 30 min, and the fraction of leaf dissolving inferred by materials balances. At the highest mixing ratio of solid to extracting medium employed (1:10), leaf solubility is essentially independent of extract concentration. Solubility in water alone lies between two limits: 35% at the highest mixing ratio and 47% at infinite dilution (dry leaf basis), indicating the presence of highly soluble and sparingly soluble fractions. Interpretation of the results in terms of three components; solubles, insolubles and water is discussed and a simple adjunct to a triangular composition diagram proposed to allow for the variable amounts of sparingly soluble matter remaining undissolved.
The iron content of curry powders and some of their constituent spices
Authors: FOX SUSAN J. , BENDER A. E. 
Published: July 2010

SummaryThe total iron content of fourteen different spices and eight powders was measured by atomic absorption spectrometry. Some spices were analysed before and after commercial grinding, and it was found in all cases that the iron content had risen significantly. the nature of this iron was demonstrated to be particlpate, presumably originating from the grinding machinery.
Some characteristics of the heat of water vapour sorption in dried foodstuffs
Authors: CHIRIFE JORGE , IGLESIAS HECTOR A. , BOQUET REINALDO 
Published: July 2010

SummaryDifferential heat curves (obtained from adsorption and desorption isotherms) previously reported, were utilized for calculating ‘integral’ heats of water vapour sorption in dried foods. Foods examined amounted to almost thirty and included fruits, meats, vegetables and spices. ‘Integral’ heats were calculated by integrating the area under each differential heat curve in the moisture range of more practical interest. Calculated heats may be useful for estimating the heat requirements during dehydration. Average values of the heats of sorption were also reported which may be useful for the analysis of sorption rates.An empirical equation was obtained for expressing with very high accuracy, the differential (isoteric) heats of desorption as a function of moisture content.
Total folate activity in Brussels sprouts: the effects of storage, processing, cooking and ascorbic acid content
Authors: MALIN J. D. 
Published: July 2010

SummaryThe total folate activity of Brussels sprouts has been assayed with Lactobacillus casei after preliminary digestion with chicken pancreas conjugase. the effects of storage, processing and cooking on the total folate activity was investigated. the observed relative stability of the total folate was attributed to the presence of considerable quantities of antioxidative ascorbic acid and to the low surface area/volume ratio in comparison to many other green vegetables. the dietary folate contribution of cooked sprouts is discussed and compared with other foods.
Some microbiological considerations applying to the conditioning, ageing and vacuum packaging of lamb
Authors: PATTERSON J. T. , GIBBS P. A. 
Published: July 2010

SummaryLaboratory investigations are described in which legs of lamb were conditioned at 18 and 10°C, followed by ageing at 3.3°C under controlled conditions of air movement and relative humidity and stored at 3, 7 and 15°C. It was concluded that the lower conditioning temperature was less likely to give problems associated with rapid microbial multiplication, though no potentially dangerous organisms were detected after conditioning and ageing at either temperature. The shelf‐life of the meat conditioned at 18°C was shorter than at 10°C. In a subsequent investigation cuts of meat from a leg conditioned at 10°C and aged at 3.3°C were vacuum packaged and stored at 1–2 and 7°C for up to 6 weeks. The meat had spoiled in the vacuum‐packages at 7°C after 6 weeks, but not after 3, while spoilage was not detected in the 6 week stored meat at 1–2°C, though faecal streptococci were present in all samples after 3 weeks. Clostridium welchii was found (26 per 100 g) in the 10°C conditioned meat stored at 1–2°C, after 6 weeks. Large numbers of Gram‐negative organisms including psychrotrophic Enterobacteriaceae were found on the meat stored at 7°C.
β‐Carotene loss in palm oil used for frying Nigerian snacks
Authors: RAJAGOPAL M. V. , MUDAMBI SUMATI R. 
Published: July 2010

SummaryThe loss of β‐carotene from palm oil used by vendors for the frying of Nigerian snacks was investigated. Samples were collected from a vendor frying ‘akara balls’ and plantains for sale. Temperature, and duration time of frying each snack was noted. The destruction of β‐carotene was found to be greater when used oil was employed for frying than when fresh oil was used.
Effect of concentrations and vacua on boiling points of fruit juices
Authors: VARSHNEY N. N. , BARHATE V. D. 
Published: July 2010

SummaryBoiling points of fruit juices affect the design and operation of juice evaporators. Hence boiling points of pineapple, mango and lemon juices were experimentally determined at solid concentrations of 5 to 45% and vacua of 0 to 70 cm Hg. As expected, boiling points increased as concentration increased. Duhring's plots are also presented. For the same concentration range, mango juice has the highest boiling point elevations followed by pineapple and lemon juices in that order.
Volatiles retention during rehumidification of freeze dried food models
Authors: OMATETE OGBEMI O. , KING C. JUDSON 
Published: July 2010

SummaryObservations of structural collapse during rehumidification of freeze dried substances are used to interpret previously reported data for volatiles loss v. time. The results are in accord with a diffusion‐based analysis. At low moisture contents the diffusion coefficient is so low as to give only very small losses, while at high moisture contents it is high enough to give complete loss in a relatively short time. The behaviour at intermediate moisture contents depends upon whether or not there is simultaneous structure collapse. If there is no collapse, volatiles‐loss data appear to agree well with a slab‐diffusion analysis based upon constant diffusivity and unchanging slab thickness – the average thickness of webs within the porous substance. When there is simultaneous collapse, it is necessary to take into account the continuous increase in web thickness as diffusion occurs. A model is derived based upon a linear increase in web thickness with increasing time, and is shown to agree with experimental data for volatiles loss at intermediate moisture contents in several different systems which show structural collapse.
The effects of simple processing on the cyanide content of cassava chips
Authors: COOKE R. D. , MADUAGWU E. N. 
Published: July 2010

SummaryThe changes in concentration of free cyanide (non‐glycosidic) and bound cyanide (cyanogenic glucosides) in fresh cassava chips during dehydration, boiling or soaking in water were studied. All of these processes rapidly removed free cyanide from the chips, but only 8–12% of the total cyanide is present as free cyanide. Air‐drying at four different temperatures showed that 29% of the bound cyanide was removed by drying at 46.5°C; smaller losses were recorded at the higher temperatures. Boiling chips for 25 min removed 55% of the bound cyanide, all of which could be accounted for in the boiling water. Stirring in cold water was ineffective (< 5% loss after 4 hr) for short periods, but cyanide losses increased after longer periods (50% loss after 18 hr) probably because of the onset of fermentation. These decreases in total cyanide content are smaller than indicated by earlier workers.
Taste panel assessment of textural properties of fish minces from Australian species
Authors: BREMNER H. ALLAN , LASLETT G. M. , OLLEY JUNE 
Published: July 2010

SummaryThe relationship between taste panel scores for texture (toughness and moisture), flesh pH and salt extractable protein for sixteen Australian species of fish has been investigated using an approach outlined by Cowie & Little (1966, 1967) for frozen stored cod.By graphing their data, Cowie & Little (1967) showed that a line could be drawn which divided the results into those from samples with soft flesh and those from samples with tough flesh. This dividing line was found to fit the present data, accumulated in the course of a series of experiments on frozen stored minced fish flesh.This approach emphasizes the underlying relationship of toughness with pH and salt extractable protein.
Equations for fitting water sorption isotherms of foods
Authors: BOQUET REINALDO , CHIRIFE JORGE , IGLESIAS HÉCTOR A. 
Published: July 2010

SummaryThe objective of this study was to evaluate the capacity of eight published two‐parameter equations in describing water sorption isotherms of various types of foods. Thirty‐nine food isotherms obtained from literature and corresponding to fruits, meats, milk products, proteins, starchy foods and vegetables, were used to evaluate the fitting abilities of the various equations.The results obtained made it possible to propose the best equations to fit the experimental sorption data for each group of foods.
The control of hygroscopicity, browning and fermentation in glucose syrups
Authors: KEARSLEY M. W. 
Published: July 2010

SummaryHygroscopicity, browning (Maillard) and fermentation reactions of glucose syrups in foods may be desirable (as in cakes, bread and beer respectively) or undesirable (as in sweets, canned foods and sugar confectionary respectively). The effects of these reactions may be reduced by using lower D.E. glucose syrups in a product but in this case other, desirable properties (e.g. sweetness) of the syrup may be lost. The undesirable properties can be conveniently controlled by hydrogenation of the parent glucose syrup whilst other properties (sweetness, viscosity) are unaffected. The degree of hydrogenation governs the reduction and hence the control of these properties. Browning and fermentation can be controlled by hydrogenation more effectively than hygroscopicity, which is affected only above about 70% r.h.
New techniques for the digestion of biological materials — application to the determination of tin, iron and lead in canned foods
Authors: WILLIAMS E. V. 
Published: July 2010

SummaryA new technique for the digestion of biological materials has been developed and this has been applied to the determination of trace metals in canned foods. It is based on sample digestion in concentrated acid under pressure in a disposable polystyrene container. The digest can be analysed directly by atomic absorption or plasma emission and has the advantages of simplicity, high sensitivity (low blank value), rapid batch sample throughout rate, economy and suitability for automation. Various foods have been classified empirically into three groups on the basis of the ease with which they can be decomposed chemically to a form suitable for analysis. After classification, preparation follows one of two different procedures depending on the elements to be determined.The system has been verified for tin, iron and lead by comparison with other more conventional procedures.
Study of some factors affecting the growth of soy yeast (Saccharomyces rouxii NRRLY‐1096)
Authors: YONG F. M. , LEE K. H. , WONG H. A. 
Published: July 2010

SummaryThe effects of sodium chloride concentration, pH and temperature on the growth characteristics of Saccharomyces rouxii NRRLY‐1096 are described. It was found that sodium chloride increased the lag phase of the growth curve and reduced the total amount of growth. Doubling time was less at 37°C during the exponential growth phase as compared to that at room temperature (28°C). Total amount of growth was however, greater at room temperature. Saccharomyces rouxii NRRLY‐1096 grew over a wide pH range in the presence of relatively high concentrations of salt, but pH 4.0 to 6.0 was most favourable to its growth.
The breadmaking potential of products of cassava as partial replacements for wheat flour
Authors: CRABTREE JOAN , KRAMER E. C. , BALDRY JANE 
Published: July 2010

SummaryVarious fresh and dried cassava products were prepared on a pilot scale and incorporated into wheat flour bread at a 20% level of substitution. The cassava products were assessed for ease of preparation and ease of incorporation. Their effects on bread quality and sensory evaluation were investigated. Fresh minced cassava was the most easily prepared and incorporated into the bread. Blanched minced cassava gave the most sensorily acceptable loaf. Low temperature drying gave the most acceptable dried product, but sensory evaluation indicated that the bread made from dried products was inferior to that made from fresh products. An attempt was made to reduce the fibre content of the dried flours: these flours marginally improved loaf sensory acceptability, but gave rise to loose and soft crumb texture which had little strength. Soaking generally improved the baking quality of the dried flours: higher soaking temperatures had the greater effect but gave a product which was difficult to handle.
The analysis of tocopherols in corn oil and bacon fat by thin‐layer chromatography and spot density measurement
Authors: BALL G. F. M. , RATCLIFF P. W. 
Published: July 2010

SummaryThe two major tocopherols (α and γ forms) present in corn oil were separated, after removal of interfering lipids, by thin‐layer chromatography (TLC), and detected on the TLC plate by spraying with Gibbs' reagent (2,6‐dichloro‐p‐benzoquinone‐4‐chlorimine). Quantitation was achieved by densitometric scanning of the coloured spots, using a calibration curve prepared from reference samples of the pure α‐ and γ‐tocopherols. α‐tocopherol, added to bacon fat, was quantitatively recovered without measurable loss during the analysis. Other antioxidants commonly added to foodstuffs, with the exception of BHA and BHT, were not extracted. The method described has a detection limit of 20 ppm of α‐ or γ‐tocopherol for a given fat sample, hence permits the quantitation of either tocopherol in vitamin E‐rich materials, such as vegetable oils, but lacks the sensitivity to detect the trace amounts of tocopherols normally present in animal fatty tissues.
Emulsifying properties of proteins and meat from broiler breast muscles as affected by their initial pH values
Authors: KIJOWSKI J. , NIEWIAROWICZ A. 
Published: July 2010

SummaryEmulsifying capacity (EC) and emulsion stability (ES) in myofibrillar, sarcoplasmic, and a mixture of both protein fractions isolated from normal, PSE‐and DFD‐type broiler breast muscles were investigated. The EC and ES in sausage mixtures formulated from the three kinds of broiler meats mentioned above, as well as the influence of frozen storage on the EC and ES in meat, were also studied. Generally, myofibrillar proteins demonstrated considerably higher EC and ES than the sarcoplasmic ones. In the mixture of both proteins intermediate values of EC and ES were found.Myofibrillar and sarcoplasmic proteins originating from normal broiler meat (pH15 6.2) showed better EC and ES than proteins from PSE‐ and DFD‐type meat, were observed. EC in sausage mixtures was not affected by the initial pH no significant differences in EC and ES, as influenced by initial pH values of meat, were observed. EC in sausage mixture was not affected by the initial pH of broiler breast muscles, but the best ES was found in the mixture containing normal broiler meat. The mixture prepared from PSE‐type meat showed intermediate ES values, and that containing DFD‐type meat demonstrated the lowest ES.Proteins extracted from sausage meats using 2% of sodium chloride revealed the highest EC in the samples produced from normal meat of pH15 6.5.Frozen storage over 3 months decreased the EC and particularly the ES in broiler breast muscles.
Effect of initial pH in broiler breast muscles on gel forming capacity of meat proteins and on rheological characteristics of frankfurter‐type sausage
Authors: KIJOWSKI J. , NIEWIAROWICZ A. 
Published: July 2010

SummaryGel forming capacity (GFC) of proteins extracted from broiler breast muscles of various initial pH values, as well as some technological and rheological characteristics of frankfurter‐type sausages manufactured from normal, PSE‐ and DFD‐type muscles of broilers were investigated.Myofibrillar proteins showed generally a considerably higher GFC than sarcoplasmic proteins. Both proteins isolated from normal muscles (pH15 6.2) demonstrated significantly better GFC than proteins from PSE (pH15 5.7) and DFD (pH15 6.5) type meat.GFC was affected by the pH of the solution in a model system and showed an optimum at pH 6.0 for all three protein fractions.Dynamic viscosity was markedly higher for myofibrillar than for sarcoplasmic proteins. No differences in viscosity were found between myofibrillar and sarcoplasmic proteins as influenced by pH15 in the muscles. Myofibrillar proteins produced a considerably more rigid gel than sarcoplasmic ones, as measured by its linear strain. Protein gels from normal muscles exhibited stronger consistency than those from PSE‐ and DFD‐type muscles. Viscosity of sausage meat was higher in the samples originating from meat of pH15 6.2 in comparison with meat of lower and higher pH15 values.The lowest free water content was found in model sausages produced from normal meat, intermediate in these of PSE‐type meat, and the highest one in the sausages obtained from DFD‐type meat. Such rheological characteristics as linear, plastic, and elastic strains showed the best quality in sausage manufactured from normal meat. It may be concluded that the initial condition of broiler breast muscles affects markedly some technological properties of meat and the quality of the ready‐to‐eat product.