bluuebunny/crossref_metadata_2025_split huggingface dataset:
Methods of measuring green colour and chlorophyll content of apple fruit
Authors: KNEE M. 
Published: July 2010

SummaryThe change in colour from green to yellow during ripening of apples depends essentially upon disappearance of chlorophyll. Chlorophyll concentration in the fruit peel can be estimated by extraction and spectrophotometry or in terms of the reflectance of the apple surface at 675 nm. The reflectance and chlorophyll concentration data do not conform to the Kubelka‐Munk equation. Reflectance at 675 nm is highly correlated with colour descriptions derived from reflectance spectra. Although a reflectance spectrophotometer gave the most precise reflectance measurements, a simple colorimetric device was modified to give nearly equivalent results.
Taste properties of cocoa drinks with an added bitter/sweet sugar: intensity/time effects
Authors: BIRCH G. G. , OGUNMOYELA G. 
Published: July 2010

SummaryCocoa drinks treated with either sucrose or the bitter/sweet sugar, methyl α‐D‐mannopyranoside were evaluated for their intensity/time response determined by taste panellists using a moving chart recorder. Both additives caused an increase in persistence as well as intensity of response, sucrose for sweetness and methyl α‐D‐mannopyranoside for bitterness.Tasting of the sucrose‐treated drinks, after presaturating panellists' tongues with quinine sulphate solutions, caused no significant differences in perceived sweetness. However, presaturating panellists' tongues with sucrose solution did cause significant differences in bitterness perception of the drinks containing methyl α‐D‐mannopyranoside.These results accord with a previous observation of the taste response to methyl α‐D‐mannopyranoside in pure water and suggest that the bitter/sweet molecule may exert its effect by simultaneously spanning both basic taste receptors.
Ice morphology in frozen beef
Authors: BEVILACQUA A. E. , ZARITZKY N. E. 
Published: July 2010

SummaryA histological study was made of pieces of meat which had been frozen from one side, in conditions where the direction of the heat flux was approximately unidirectional and perpendicular to the muscle fibres. The morphology of the ice crystals in tissue frozen under various conditions was studied, and the range of freezing velocities over which no intracellular ice existed, was established. The average diameter D, of ice crystals, measured in different experiments and at different levels in the same piece of meat was related to the characteristic freezing time tc, by the equation: D= a + b log tc
The stability of Clostridium botulinum type E toxin in salty and/or acid environment
Authors: HUS H. H. , PETERSEN E. RYE 
Published: July 2010

SummaryThe stability of preformed Clostridium botulinum type E toxin in sterile buffer‐and salt‐solutions and in some commercial fish products has been examined. It has been found that progenitor toxin is stable for weeks at room temperature in sterile culture filtrate, spoiling fish and in low acid fish products and that it is unaffected by sterile saturated salt (NaCl) solutions and in salted fish. In high acid feed fish (fish silage pH 2–4) some inconsistant increased toxin titres have been observed.The activated toxin, on the other hand, decreased and increased in titre during several weeks of storage in culture filtrate with added trypsin. In sterile NaCl solutions the titre decreased by a factor of 10 to that of a progenitor toxin, but in spoiling raw and salted fish toxicity was lost when pH exceeded 7.5.The public health significance of these results is discussed.
Principles and practice of near infra‐red (NIR) reflectance analysis
Authors: OSBORNE B. G. 
Published: July 2010

SummaryNear infra‐red (NIR) analysis is now widely used for the rapid analysis of many agricultural and food products for protein, moisture, oil, starch, sucrose, fibre, grain texture and lysine. Research has shown that the technique can also be used for the prediction of malting quality of barley, baking quality of wheat and measurement of the degree of starch damage in flour.The technique of NIR analysis uses very small differences in absorption of NIR radiation at wavelengths corresponding to overtones and combinations of fundamental IR frequences of chemical functional groups that are characteristic of particular analytes. Complex regression mathematics is used to transform these absorption measurements into an analytical result.
The fluidization characteristics of potato chips
Authors: McLAIN H. D. , McKAY G. 
Published: July 2010

SummaryThe fluidization characteristics of potato chips and potato cuboids have been investigated and the results compared with correlations obtained for the fluidization of plastic cuboids.It was found that potato chips and cuboids behaved in a similar manner to the plastic cuboids and that the plastic cuboid correlations may be used to predict the performance of potato chips and cuboids.Certain fluidization parameters may be used to predict the minimum transportation velocity of potato chips in vertical pipelines.
Correlation between iodine number and proton relaxation times in maize oil
Authors: BROSIO E. , CONTI F. , DI NOLA A. , SYKORA S. 
Published: July 2010

SummaryWe have found a good correlation between the iodine number of maize oil and an empirical parameter‐related to the proton T1 relaxation time determined by means of low resolution pulsed nuclear magnetic resonance spectroscopy. This result opens a way to fast and reliable determination of the iodine number during oil hydrogenation.
Some factors affecting oxygen transmission rates of plastic films for vacuum packaging of meat
Authors: EUSTACE I. J. 
Published: July 2010

SummaryFilm composition, temperature and humidity affect the oxygen transmission rates of some films used for the vacuum packaging of meat.Of the transparent films suitable for meat included in the investigation, those which include polyvinyl alcohol or polyvinylidene chloride offer the greatest barriers to oxygen. Oxygen transmission rates (OTR) at 3.5°C (i.e. near the recommended storage temperature for vacuum packed chilled meat) are only 5–15% of those at 25°C.High humidity increases the OTR of nylon based films, but the effect is less marked at 3.5°C than at 25°C. At 25°C the OTR reduces to rates expected at 75% r.h. within 50 hr of a change in relative humidity from 98 to 75%. Humidity has a negligible effect on the OTR of films containing PVDC.Shrinking of heat shrinkable films reduces the oxygen transmission rate approximately in proportion to the reduction in surface area.The practical implications of the findings are discussed. Relative humidities near 100% r.h. for OTR measurements probably closely simulate the r.h. conditions within cartons of vacuum packaged meat. OTR measured at 20–25°C do not indicate the performance of a film at 0°C, although they do provide a guide to the performance of a given film relative to alternative films of similar composition.
Preparation of blood globin through carboxymethyl cellulose chromatography
Authors: SATO Y. , HAYAKAWA S. , HAYAKAWA M. 
Published: July 2010

SummaryA simple and inexpensive procedure for globin preparation from blood of various animals was developed in order to use globin as human food. Carboxymethyl cellulose was most effective among some cation exchangers tested, although amounts of haemoglobin applied to 1 g of the exchanger should be limited to less than 70 mg. The behaviour of adsorbing haem or haemin to the exchanger could not be explained only by a general theory of ion exchange chromatography. Yields and Fe contents of globin preparations from various haemoglobins by this procedure ranged from 67 to 80% and from 0.008 to 0.03% respectively, except for a chicken haemoglobin sample.
Physical characteristics of an air classified potato starch
Authors: HOLM F. 
Published: July 2010

SummaryThe physical properties of potato starch concentrate (96% starch, dry basis) produced by air classification of dried potatoes have been examined. The properties of the starch product are in many respects different from those of commercial potato starch. At a storage temperature of 20°C the product will be stable over long periods at water activities between 0.4 and 0.5. The concentrate possesses high water binding capacity which is a desirable property within food processing. Viscosity studies show that the concentrate is stable towards heat, mechanical shear, moderately acidic conditions, and that the paste viscosities are higher than for potato starch except for the gelatinization peak which indicates restricted swelling of the granules. The acid stability, rate of retro‐gradation and freeze‐thaw stability are very similar to commercial potato starch.
The storage life of iced southern blue whiting (Micromesistius australis)
Authors: BARASSI C. A. , BOERI R. L. , CRUPKIN M. , DAVIDOVICH L. A. , GIANNINI D. H. , SOULÉ C. L. , TRUCCO R. E. , LUPÍN H. M. 
Published: July 2010

SummaryThe storage life of iced southern blue whiting (Micromesistius australis) was studied. Pre‐ and post‐spawning characteristics were investigated by means of organoleptic assessments of raw and cooked fish, total volatile bases, reduced viscosity of high ionic strength muscle extract and GR Torrymeter readings. Results show a great influence of the biological condition on the keeping time in ice.The results suggest that in pre‐spawning condition the whole fish can be stored up to 12 days while in post‐spawning condition the keeping time cannot exceed 6 days.The gutting of the fish could lengthen the possible storage time in the post‐spawning condition for up to 2 days. Nevertheless the post‐spawning fish quickly loses its quality 2–3 days after catching.The possibility of utilizing standard white fish processing machines and the influence of parasites are also discussed.
Behaviour of the mechanically separated flesh of some common fish species of the Mexican shrimp by‐catch during storage at −20°C
Authors: TABLEROS M. A. , YOUNG R. H. 
Published: July 2010

SummaryDeboned minces prepared from fish species predominant in the Mexican shrimp by‐catch were examined with respect to their stability during storage for 10 months at –20°C. Reductions in the extractability of salt‐soluble proteins occurred to varying levels in all samples, particularly in the initial storage phase. These changes were shown to influence the textural characteristics of the minces, albeit to a minimal extent. Considerable variability in the colour of minces from different species was observed and a washing procedure which effectively removes dark pigments is described. In general, the acceptability of the products was maintained throughout the storage period. It is thus concluded that deboning and the freezing of the resultant minces could offer a potential means of processing currently wasted by‐catch fish into human food.
Separation of anthocyanins by adsorption on acid alumina
Authors: PIFFERI P. G. , VACCARI A. 
Published: July 2010

SummaryThe conditions have been determined for achieving an effective separation on acid alumina of polyhydroxylated anthocyanins from others.The adsorption isotherms for some anthocyanins are also given and the behaviour of methanol, ethanol and propanol solutions has been examined.
Potato flour as partial replacement of wheat flour in bread: baking studies and nutritional value of bread containing graded levels of potato flour*
Authors: YÁNEZ E. , BALLESTER D. , WUTH H. , ORREGO W. , GATTÁS V. , ESTAY S. 
Published: July 2010

SummaryPotato flour (PF) is a material that does not differ significantly from wheat flour (WF) with regards to its physical appearance and chemical composition. For that reason it may be used in bread making. In this study mixtures of wheat flour and potato flour were prepared containing PF at levels of 0, 2, 4, 6, 8 and 10%. The farinograph properties of wheat flour affected by addition of potato flour were studied. Water absorption increased gradually from 62% for WF to 79% for blend with 8% PF. Other parameters such as development time, weakening of dough (Brabender units) and valorimeter value (W) were adversely modified by the addition of potato flour. The bread properties were studied using mixtures containing 0, 2, 4, 6, 8, 10 and 15% PF. The substitution of WF produced increases in water absorption, loaf weight and loaf volume as compared to all‐wheat bread. In addition, bread containing PF retained moisture for longer periods than normal bread. Loaves made from wheat flour and 2, 4, 6, 8 and 10% potato flour were tested for their chemical composition and protein efficiency ratio (PER) in the rat. Moisture of bread increased with each increase in the level of potato flour substitution. The protein content of bread showed a progressive fall from 6.8% (at 4% level) to 6.3% (at 10% level). The protein efficiency ratio did not change significantly with the inclusion of potato flour up to 8% compared to all‐wheat, but at the 10% level there was a significant reduction in this parameter (P < 0.05).
Effects of processing of grated cassava roots by the ‘screw press’ and by traditional fermentation methods on the cyanide content of gari
Authors: MADUAGWU E. N. , OBEN D. H. E. 
Published: July 2010

SummaryThe extent of the loss of hydrocyanic acid (HCN) from grated cassava roots, selected from both the sweet and bitter varieties, was compared in the roasted grit (gari) derived from their fresh pulp which had been dewatered and fermented by two different processes; the quick (1‐day) ‘screw press’ method (QSP) and the slow (3‐day) traditional one (STD), respectively. The relative amounts of HCN which had disappeared after 1 day, in the case of QSP, and 3 days, in respect of STD, were comparable (92–100%) for either free (non‐glycosidic) or bound (glycosidic) cyanide content of the two cultivars, indicating that the former method was more efficient than the latter in the detoxification of the grated pulp. The QSP method appeared to retain some of the bound cyanide while with the STD method, virtually no bound cyanide was detectable. About 83–91% of the total HCN content of the grated roots was present as free cyanide. It would seem that varietal differences in HCN contents of cassava may not be a critical factor in the preferential selection of the roots for ‘garification’.
Effect of metal ions such as iron and copper on the formation of nitrogen heterocyclic compounds in sesame oil—α‐amino acids model systems under frying conditions
Authors: PARIHAR D. B. , VASUNDHARA T. S. , VIJAYAYAGHAVAN P. K. 
Published: July 2010

SummaryDeep‐fat frying of foods in vessels made of metals such as iron and copper imparts varied aromas. Formation of pyrazine and pyridine compounds in sesame oil and α‐amino acids model systems, with and without metallic ions such as iron and copper (10 ppm), heated under frying conditions, is reported. Metal ions have a catalytic effect on the formation of nitrogen heterocyclics and thus in changing the flavour profile.
Stability of pectins during storage
Authors: PADIVAL RAJNI A. , RANGANNA S. , MANJREKAR S. P. 
Published: July 2010

SummaryLow methoxyl pectins (LMP) prepared by HCl, NaOH and NH3 deesterification procedures were stored with or without adding Na2CO3 as buffer at room temperature (25–30°C) or exposed to different relative humidities (r.h.) at 37°C. Losses of methoxyl, molecular weight and gelling power were observed in all the pectin samples. During storage, NaOH and NH3 deesterified LMP were more stable than HCl deesterified LMP with respect to gelling power. The monolayer values (Vm) of 0.5 to 0.7 g per 100 g of LMP showed that even when stored at 11% r.h., the moisture in LMP was present in the multilayer region which was conducive to methoxyl loss.NH3 deesterified LMP precipitated at pH 0.5 and 1.5 after saponification, formed good gels similar to the LMP precipitated at pH 0.5, dried and mixed with buffer. NH3 deesterified LMP precipitated at pH 3.0 and 4.5, on the contrary, formed only coagulated gels.The loss of gelling power of LMP during storage was due to depolymerization besides gradual transformation of increasing portions of pectinic acid molecules into pectic acid molecules. High methoxyl pectins with or without added sodium carbonate or citrate as buffer stored at 62 and 75% r.h. showed methoxyl loss. Between r.h. of < 0.1 and 49%, methoxyl loss was more in the buffered samples than in the control.
An assessment of the rapid batter expansion test for prediction of bread baking quality in New Zealand conditions
Authors: CASUTT V. J. , MEREDITH P. , MITCHELL T. A. 
Published: July 2010

SummaryThe rapid batter expansion test has been compared with flour protein and with test baking by a mechanical dough development method for a range of thirty‐five New Zealand wheats milled by Brabender Quadrumat Junior mill, and of fourteen commercial flours. We found no value in the test as a prediction of baking quality under our conditions.
Major volatiles in Sri Lankan arrack, a palm wine distillate
Authors: SAMARAJEEWA U. , ADAMS M. R. , ROBINSON J. M. 
Published: July 2010

SummaryArrack is a potable spirit produced in Sri Lanka by fermenting sap usually obtained from the coconut palm. In this study the major volatiles present in several commercial samples of arrack are found to be similar to those in other potable spirits although their individual concentrations differ. The variation between brands is attributed to differences in the quality of the fermented toddy used. This is thought to result from the uncontrolled and mixed nature of the fermentation. Ethyl lactate was found in all samples analysed and it is thought that production of this ester is a characteristic feature of mixed lacticalcoholic fermentations.
Occurrence of Exophiala werneckii on salted freshwater fish Osteoglossum bicirrhosum
Authors: MOK W. Y. , CASTELO F. P. , BARRETO DA SILVA M. S. 
Published: July 2010

SummaryFungal contamination occurred on the salted Amazonian fish Osteoglossum bicirrhosum which were air dried in the shade. The human pathogenic fungus Exophiala werneckii was recovered as the sole contaminant from all salted fish. It was implicated for the first time as a halophilic saprophyte causing food spoilage.
Influence of temperature and pressure on hydrogenation of low erucic acid rapeseed oil (Zephyr)
Authors: EL‐SHATTORY Y. , DEMAN L. , DEMAN J. M. 
Published: July 2010

SummaryLow erucic acid rapeseed oil (Zephyr) was hydrogenated at 200, 170 and 140°C and pressure of 48 and 303 kPa. The hydrogenated oils were characterized by determination of the iodine value, trans‐isomer content, fatty acid composition, dropping point and solid fat content. From the change in iodine value and trans‐isomer content, the specific isomerization index (SII) was determined. The SII was generally lower at high pressure and low temperature. The hydrogenation reaction rate increased with temperature as well as pressure. Selectivity ratios for the hydrogenation reaction were more influenced by pressure than by temperature, the highest selectivity ratios were observed at the lower pressure.
Hydrogenation of low erucic acid rapeseed oil (Zephyr) under selective conditions
Authors: EL‐SHATTORY Y. , DEMAN L. , DEMAN J. M. 
Published: July 2010

SummaryLow erucic acid rapeseed oil (Zephyr) was hydrogenated under selective conditions, 200°C, 48 kPa pressure, with 0.2% of five different commercial nickel catalysts and the standard catalyst of the American Oil Chemists’ Society. From the change in iodine value, the relative activities of the catalysts were calculated. The trans‐isomer levels were determined by infra‐red spectroscopy and the specific isomerization index calculated. Catalysts with the lowest activity resulted in the highest level of trans‐isomers. From the change in fatty composition, the selectivity ratio was calculated. Physical properties were measured by determination of dropping point and solid fat content. The commercial catalysts differed widely in their action on the hydrogenation of Zephyr oil.
Gelation property of salt soluble protein of turkey muscle as related to pH*
Authors: ANGEL S. , WEINBERG Z. G. 
Published: July 2010

SummaryThe gelation property of the salt soluble proteins of turkey breast and thigh plus drumstick were compared, and the proteins of the latter were found to have greater gelation capacity. The experiments were repeated on three separate occasions during which the pH level of the breast muscle was found to range from 5.8 to 5.95 while that of the leg meat ranged from 6.0 to 6.8.It is concluded that the different gelation capacities which are apparently related to the initial pH level in the breast and leg meats, could affect palatability and should be taken into account in the development of turkey products.
A study of water activity lowering in meat during immersion‐cooking in sodium chloride‐glycerol solution. II. Kinetics of aW lowering and effect of some process variables
Authors: FAVETTO G. , CHIRIFE J. , BARTHOLOMAI G. B. 
Published: July 2010

SummaryBeef slabs were dehydrated by immersion‐cooking in a sodium chloride‐glycerol solution of lower water activity (aW) in the range of temperatures 30 to 85°C. The present work studies the kinetics of aW lowering in beef as a function of various processing variables (solution temperature, sample thickness) as well as the effect of various pretreatments applied to the beef.
Cycled pressure and near‐optimal pressure policies for a freeze dryer
Authors: LITCHFIELD R. J. , LIAPIS A. I. , FARHADPOUR F. A. 
Published: July 2010

SummaryThe performance of a freeze dryer operating under either cyclical pressure or near‐optimal pressure control has been evaluated by numerical solution of a model describing the process.The particular situation considered was where an interface temperature constraint prevented operation at a pressure which would minimize drying time. Comparison of the two processes showed that over the entire drying period the cycled process was marginally inferior to the near optimal scheme. Hence it appears that in industrial practice the near optimal pressure process, which requires a minimum of additional equipment, would be preferred.
Effects of blanching and sulphur dioxide on ascorbic acid and pigments of frozen capsicums
Authors: RAHMAN F. M. M. , BUCKLE K. A. 
Published: July 2010

SummaryThe frozen storage of capsicum tissue for 1 year at −12°C resulted in appreciable losses (from 10 to 58%) of ascorbic acid dependent upon the cultivar and the extent of tissue blanching. Ascorbic acid retention was maximal, but retention of chlorophyll a was minimal and pH dependent, in frozen blanched tissue which accordingly showed a greater increase in pheophytin formation. Sulphite treatment of unblanched tissue maintained acceptable colour through retardation of degradative interconversion and isomerization reactions of chlorophyll and carotenoid pigments during frozen storage.
Changes in fatty acids of frog legs during frozen storage
Authors: SARVADEVA A. , SRIKAR L. N. 
Published: July 2010

SummaryThe changes in the fatty acids of frog leg meat during frozen storage were studied with column and gas‐liquid chromatography. The major component of the lipids, the phospholipids constituted 90% of total lipids. 16:0, 18:0, 22:0 and 18:2 polyunsaturated fatty acid were the major fatty acids of the frog legs meat lipids. Short chain fatty acids were noticed to the extent of 10%. During frozen storage the proportion of phospholipids decreased, while that of neutral lipids increased. Since the total lipid content was constant, phospholipases were presumably responsible for this change. Alterations in the fatty acid composition of the neutral lipids during storage were consistent with such a hypothesis.