bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of water activity on oxidative deterioration of freeze‐dried beef
Authors: QUAGLIA G. B. , SINESIO F. , VECCIA‐SCAVALLI D. , AVALLE V. , SCALFATI G. 
Published: July 2010

SummaryThe effect of water activity on lipid oxidation in freeze‐dried beef was studied. Analytical indices of the extent of oxidation (thiobarbituric acid (TBA) number and Ex 350Ee320 fluorescence ratio) showed that samples of water activity 0.270 underwent less oxidation during 84 days storage in oxygen at 50°C than samples of lower water activity. Samples stored under nitrogen, irrespective of water activity, did not show any oxidation.
The removal of fat, skin and viscera from sand eel flesh by incubation above ambient temperature
Authors: SCOBBIE A. E. , MACKIE I. M. 
Published: July 2010

SummaryAn incubation process for the selective removal of skin, viscera and lipid from the small pelagic species sand eel (Ammodytes tobianus) has been evaluated. The fish were cut transversely into portions (2–3 cm) and then incubated at 40°C and pH 7.0 or pH 4.0 for 60 min with vigorous agitation. The separated flesh, off white in colour and free of skin and viscera was recovered in yields of 20% at pH 7 and 30% at pH 4. The oil content was reduced from 7.3 to 4.1% (pH 7) and to 5.3% (pH 4). Proximate analyses of the final products showed that the process resulted in an increased protein content and a decreased lipid content when compared with whole sand eel flesh. Analyses of the released oil showed only slight losses in some more unsaturated fatty acids during the process. The separated flesh obtained at pH 4 and pH 7 had water‐holding capacities of 2.19 and 2.78 g water/g protein respectively while intact sand eel flesh had a value of 2.62 g water/g protein.
Modified atmosphere packaging of shredded lettuce
Authors: BALLANTYNE A. , STARK R. , SELMAN J. D. 
Published: July 2010

SummaryA retail package system was used to study the atmosphere modification which developed within packages of shredded Iceberg lettuce, sealed in trays with a range of polymer films of different gas permeabilities (oxygen permeability of 3000 to 10,000 ml/m2/day/atm. at 25°C). Modified atmospheres were produced both naturally by respiration, and by application of gas flushing techniques.The effects of these modified atmosphere conditions on visual and sensory quality of shredded lettuce was observed by monitoring colour change and development of off‐odours. An equilibrated modified atmosphere containing 1–3% O2 and 5–6% CO2was established with 35 um low density polyethylene film after flushing with 5% O2, 5% CO2 in N2. This resulted in a shelf‐life of approximately 14 days at 5°C, almost double that of the controls.
A simple blanch‐dry process for lipoxygenase inactivation in soybean cotyledons
Authors: SETH K. K. , NATH NIRANKAR 
Published: July 2010

SummaryFull‐fat flour from unblanched soybeans develops a beany flavour during milling due to lipoxygenase activity; the flour also becomes bitter during storage. The minimum thermal treatment necessary to inactivate lipoxygenase in soybeans before milling was determined. Soybeans were dehulled and cotyledons blanched in water between 80 and 99.3°C. Water blanching for 3 min at 99.3°C was necessary when blanched cotyledons were subsequently sun dried, and the flour had a nitrogen solubility index (NSI) of 37.8% and residual trypsin inhibitor activity (TIA) of 64.2%. Only 1.5 min blanching was necessary to inactivate lipoxygenase in soy cotyledons if they were dried subsequently at 60°C; NSI of this flour was 32.7%, with 44.7% residual TIA.
Effect of temperature on thermal properties of ‘Record’ potatoes
Authors: RICE P. , SELMAN J. D. , ABDUL‐REZZAK R. K. 
Published: July 2010

SummaryHeating methods were used to measure the thermal diffusivity, specific heat and density of potatoes (c.v. Record U.K.), from 40 to 90°C and for moisture contents of 72 to 79%. Thermal conductivities were calculated: maximum thermal diffusivity was at about 70°C.
Growth inhibition of food‐borne pathogens by lactic and acetic acids and their mixtures
Authors: ADAMS M. R. , HALL C. J. 
Published: July 2010

SummaryThe inhibition of Salmonella enteritidis and E. coli by lactic and acetic acids, individually and as equimolar mixtures, was measured. Results confirm that the undissociated acid is the active antimicrobial species. In weakly buffered media an apparently synergistic interaction is observed between the two acids; this is ascribed to the potentiation of acetic acid in the lower pH environment created by the lactic acid. The effect could account for the stability of vegetable fermentations where no starter culture is used and asepsis is not observed.
Nutrient composition of extruded cowpea products
Authors: AKINYELE I. O. , LOVE M. H. , RINGE M. 
Published: July 2010

SummaryThree cultivars of cowpeas (Ife brown, Vita 5 and California black eye) were blended with either rice, corn or both rice and corn and banana puree. The blends were dry extruded on a low cost extruder. The average energy content was 440 Kcal/100 g, protein 20% and the trypsin inhibitor activity was reduced by 63–84%. The stachyose contents varied from 0.52 to 2.44%, raffinose 0.16 to 4.32% and sucrose 0.18 to 1.16 g% respectively. The colour of the products was acceptable and there was no evidence of browning in the products.
Purification and heat stability of Cox's apple pulp peroxidase isoenzymes
Authors: MOULDING PATRICIA H. , SINGLETON D. E. , McLELLAN KATHRYN M. , ROBINSON D. S. 
Published: July 2010

SummaryThree peroxidase isoenzymes, two anionic and one cationic, were isolated from extracts of apple pulp using gel filtration and ion‐exchange chromatography. The homogeneity of the purified isoenzymes was established by isoelectric focusing and staining for peroxidase activity. The isoenzymes varied in their heat stability: the anionic isoenzymes were found to be more heat stable than the cationic isoenzyme. The measured enzymic activity of the isoenzymes was greatest when o‐dianisidine was used as the test substrate. After heating solutions of the anionic isoenzymes at 80–100°C for 2 min, up to 80% of the original enzymic activity was observed to regenerate when the heat‐treated isoenzymes were held at 30°C for 1 hr. Regeneration of enzymic activity following heat inactivation was not observed for the cationic isoenzyme.
Reduction of chilling injury in ripe Alphonso mango fruit in cold storage by temperature conditioning
Authors: THOMAS P. , JOSHI M. R. 
Published: July 2010

SummaryThe influence of ripening temperature and cold conditioning of pre‐climacteric fruits on the incidence of chilling injury (CI) in ripe mango fruits cv. Alphonso during refrigerated storage was investigated. Fruits previously held and ripened at tropical ambient temperature (AT, 27–34°C) developed CI (skin staining or browning) when ripe fruits were subsequently stored at 5, 10, or 15°C for shelf‐life extension. Fruits held and ripened at 20°C1°C, RH 85–90% showed little evidence of CI when subsequently stored at 5 or 10°C up to 14 days. Chilling injury in ripe mangoes was also avoided by holding pre‐climacteric fruits for a minimum period of 30 days at 10°C and then ripening them at 27–34°C. The quality of the ripe mangoes remained good during cold storage for 7 days and were acceptable until 10–14 days with minimal changes in texture, flesh colour, carotenoids, total soluble solids, titratable acids and ascorbic acid. Shelf‐life of ripe mangoes can thus be extended under refrigeration by pre‐storage conditioning.
The apparent specific heat and enthalpy of fatty tissue during cooling
Authors: MORLEY M. J. , FURSEY G. A. J. 
Published: July 2010

SummaryAs there is a lack of data on solidifying animal fats under thermal conditions akin to those existing during commercial chilling and freezing processes, the apparent specific heats and enthalpies of pork, beef and lamb adipose tissues in the temperature range +40 to ‐40°C were determined dynamically during cooling at linear rates by differential scanning calorimetry. The temperature variation of specific heat and overall enthalpy change measured during cooling were found to differ from similar measurements made during subsequent heating. For the cooling rates used (0.312, 0.625 and 1.25°C/min) the rate of cooling had only a minor effect on specific heat. The freezing of tissue water showed high degrees of supercooling.
Detection and determination of aflatoxins using affinity chromatography
Authors: CANDLISH A. A. G. , HAYNES C. A. , STIMSON W. H. 
Published: July 2010

SummaryAflatoxins B1, B2, G1 and G2 can be easily and rapidly detected in aqueous solutions using an affinity chromatography column coupled to a monoclonal antibody specific for the toxin molecules. Water: methanol extracts of food uncontaminated with aflatoxins were spiked with aflatoxins, diluted with water, and passed through the affinity matrix. The monoclonal antibody is bound to the aflatoxin, which can then be released by using a small volume of methanol. This results in both concentration and separation of the aflatoxin present in solution. As little as 5 ng of aflatoxin can be visualized in the methanol eluate if passed over a small florisil tip under ultraviolet light, while 0.5 ng can be detected in the methanol eluate if analysed by high performance liquid chromatography (HPLC). Thus, this system can be used to test for aflatoxins in contaminated samples by spot testing (> 5 ng) or as a means of HPLC clean‐up for quantitative analysis at subnanogram levels. The advantages of this immunological assay in relation to other immunoassays and traditional methods are discussed.
Hygroscopic characteristics of unshelled egusi (melon) seeds
Authors: EZEIKE G. O. I. 
Published: July 2010

SummaryThe hygroscopic behaviour of unshelled egusi (melon) seeds at several temperatures, representing a wide range of storage and processing conditions, is presented. The de‐sorption isotherms were sigmoidal in shape. The Henderson equation was applied and two types of dependence were found. Using vapour pressure data for the egusi and pure water, the net isosteric heat of sorption was calculated and found to decrease with increase in moisture content. Also an expression was found for the ratio of isosteric heat of sorption and latent heat of vaporization of pure water, as a function of moisture content of the crop.
Protein extraction from lupin seeds: a mathematical model
Authors: AGUILERA J. M. , GARCIA HILDA D. 
Published: July 2010

SummaryThe effect of particle size and microstructural modification on protein extraction from defatted lupin was studied. Particles of different sizes (128–1425 μm) from untreated (control), flaked and exploded samples were extracted at pH 8.0–8.5 and different temperatures. A three‐parameter kinetic model as well as a diffusional model were fitted to data. The yield of protein from the surface of particles, and the total extracted protein yield increased as particle size decreased, while the first order rate constant increased slightly or remained constant. Diffusion coefficients varied between 0.5 and 4.5x10−12 m2 s−1 and were higher in exploded and flaked material than in the control. The energy of activation for diffusion was 43 kJ mol−1. Differences in microstructure were studied by scanning electron microscopy.
Metal ion content of some Greek wines
Authors: LAZOS† E. S. , ALEXAKIS A. 
Published: July 2010

SummaryThe concentrations of fourteen metal ions were determined in 113 commercial Greek wines by atomic absorption or emission spectroscopy. The ions of K (1440 mg l−1), Na (27.7 mg l−1), Mg (101 mg l−1) and Ca (31.9 mg l−1) were found in greatest concentration. Among the others, mean Fe and Al concentrations were 3.51 and 2.35 mg l−1, respectively; Cu, Zn and Pb were between 0.20 and 0.41 mg l−1; and Li, Ni, Cr, Co and Cd were < 0.10 mg l−1. These results are compared critically with published data on wines of widely differing origins.
Comparison of the properties of gels derived from cod surimi and from unwashed and once‐washed cod mince
Authors: HASTINGS R. J. 
Published: July 2010

SummarySurimi is a washed and stabilized fish mince with valuable gel‐forming properties. However the preparation process is wasteful and a modified process, with less washing, was investigated. The properties of the gels (cooked at 40°C for 30 min followed by 90°C for 40 min) were assessed by instrumental and sensory methods. Gels prepared from surimi were soft and very flexible; gels from unwashed fresh cod mince were firmer and less elastic, but still gave a maximum score on the folding test. A single wash made the gels firmer and slightly more elastic than those from unwashed mince. Gels from unwashed mince of frozen cod were firmer than surimi‐derived gels, and were the most brittle. Sensory assessment of the gels found no difference in firmness between the different washing procedures and small differences in elasticity and toughness. The addition of starch (fish: starch, 100:5, w/w) increased the firmness and sensory toughness of each derived gel, and reduced the elasticity in the mouth of non‐surimi gels. The colour of gels derived directly from fish was off‐white, compared with the white surimi‐derived gels. The colour of the former darkened during frozen storage, but lightened again after thawing.
A contextual evaluation of alcoholic beverages using the repertory grid method
Authors: SCRIVEN F. M. , GAINS N. , GREEN S. R. , THOMSON D. M. H. 
Published: July 2010

SummaryTwenty subjects were used to investigate the contexts in which they typically consumed a range of alcoholic beverages. Contexts were elicited using the repertory grid method, and five principal components were found to describe the perceptual dimensions common to most people. The poles of these dimensions are summarily interpreted as: thirstquenching vs. not; formal meal vs. social drinking environment; before meals vs. after meals; in a pub vs. outside a pub; consumed neat vs. mixed. The ways in which this information can be used to develop marketing strategies and influence product development are discussed.
The occurrence of isoperoxidases in conference pears
Authors: MOULDING PATRICIA H. , GOODFELLOW J. , McLELLAN K. M. , ROBINSON D. S. 
Published: July 2010

SummarySoluble and ionically‐bound peroxidases have been obtained from the pulp and peel of Conference pears. The peel soluble fraction contained the highest level of peroxidase activity. The peel peroxidases, both soluble and ionically bound, were particularly heat stable. Following heat inactivation, regeneration of enzymic activity was observed for the peel peroxidases and soluble pulp enzymes. Plots of the percentage of heat inactivation for the pear peroxidases against heating time were non‐linear.
Effect of packaging and storage on the keeping quality of pickled quail eggs
Authors: SINGH R. P. , PANDA B. , YADAVA V. K. 
Published: July 2010

SummaryStorage stability of quail eggs pickled in 50% vinegar solution and subsequently stored in glass jars with pickling solution or in flexible pouches without the solution at mean ambient (24°C, 58% RH) and refrigeration (5°C, 80% RH) temperatures was investigated. Pickle solution, egg white and yolk reached equilibrium pH (4.26–4.31) within 2 and 5 days of ambient and refrigeration storage, respectively. Eggs lost up to 12.2 and 8.8% of their weight within 48 h of ageing under ambient and refrigeration storage, respectively. Polypropylene (PP)‐packed pickles suffered maximum weight loss followed by high‐density polyethylene (HDPE)‐packed eggs; losses were negligible in polyester/foil/polyethylene (PFP) laminate‐packed samples. A decrease in phosphatidyl choline and phosphatidyl ethanolamine with simultaneous increase in lysophosphatidyl choline and lysophosphatidyl ethanolamine plus sphingomyelin occurred in pickled eggs during storage. Thiobarbituric acid (TBA) value increased and sensory quality declined with storage time. Aerobic plate counts remained fairly low throughout storage. HDPE (84 μm) was found to be an economic and efficient alternative packaging to glass jar for storage of pickled eggs without the pickle solution for up to 4 and 12 months of ambient and refrigerated storage, respectively.
Effect of germination and pure culture fermentation on HCl‐extractability of minerals of pearl millet (Pennisetum typhoideum)
Authors: KHETARPAUL N. , CHAUHAN B. M. 
Published: July 2010

SummaryGermination significantly increased inorganic P, non‐phytate P and phosphorus extractable in 0.03 N HCl, the concentration of acid found in human stomach, with a corresponding decline in phytate P of pearl millet grains. HCl‐extractability of calcium, iron, zinc, copper and manganese, an index of their bioavailability to humans, was also significantly improved by germination. Fermentation of pearl millet sprouts with mixtures of yeasts (Saccharomyces diastaticus or Saccharomyces cerevisiae) and lactobacilli (Lactobacillus brevis or Lactobacillus fermentum) generally improved extractability of the minerals of the sprouts, probably because of the decreased content of phytic acid in the germinated and fermented pearl millet sprouts.
Total cyanide levels in bread made from wheat/cassava composite flours
Authors: OGUNSUA A. O. 
Published: July 2010

SummaryCyanide levels were determined in cassava flours and bread. It was found that incubation media had no effect on cyanide determination. For all the cyanide to be released, incubation was carried out with linamarase extract for 14 h, followed by prolonged aeration of the media. Cassava flour with low initial levels of HCN gave cyanide‐free bread, whereas there was a retention of 8% of the original HCN in loaves obtained from cassava flours with initial high levels of HCN.
Influence of cultivar, fruit maturity and fruit anatomy on apple sauce particle size and texture
Authors: MOHR W. P. 
Published: July 2010

SummaryParticle size distribution, which largely determines the texture of finished apple sauce, was studied in relation to the fresh fruit properties of five apple cultivars. The different effect that continuing fruit storage has on particle size distribution of the sauce, depending on cultivar, is reported. Light microscopy supported the conclusion that the cell wall components affecting the separation of cells, and possibly re‐aggregation in some instances, are mainly involved in these commercially important variations in texture. The possibility that vascular tissues in the fruit and starch granules in the cells may be other, lesser contributors to sauce texture is discussed. The study emphasizes the cultivar dependency of the properties reported.
Continuous production of very enriched fructose syrup by the conversion of glucose to ethanol from glucose‐fructose mixtures in an immobilized cell reactor
Authors: KOREN D. W. , DUVNJAK Z. 
Published: July 2010

SummaryThe yeast Saccharomyces cerevisiae ATCC 36859, which preferentially utilizes glucose in glucose‐fructose mixtures, was immobilized and used for the continuous production of very enriched fructose syrup. A syrup containing fructose as 99% of the reducing sugars was produced from a 10.1% w/v glucose and 9.8% w/v fructose mixture at a dilution rate of 0.106 h−1. Later in this process when the dilution rate was increased to 0.366 h−1 the ethanol productivity was 12.7 g 1−1 h−1. This is 16% less than the value attained in a similar medium containing only glucose as the carbohydrate. The fructose content was also increased from 55 to 95% of the reducing sugars in a food grade mixture of high fructose corn syrup and Jerusalem artichoke juice. Purification of the product with activated carbon and ion‐exchange resin produced a stable, colourless and very enriched fructose syrup suitable for human consumption.
The effect of post‐irradiation cooking on the ESR signal in irradiated chicken drumsticks
Authors: GRAY R. , STEVENSON M. HILARY 
Published: July 2010

SummaryGroups of seventy‐two, 6‐week‐old broiler chicken carcasses were either not irradiated and served as controls or were given 2.5 or 5.0 kGy doses of irradiation. Half of each group remained uncooked and half were cooked in a convection oven at 190°C. Pairs of drumsticks were taken from each carcass, the bones excised and the free radical content measured using electron spin resonance (ESR) spectroscopy. The ESR signal strength increased significantly as irradiation dose increased, the value at 5.0 kGy being 96% greater than that at 2.5 kGy. Cooking significantly reduced the free radical concentration of the irradiated bone by approximately 23%.
Development of weaning food formulations based on malting and roller drying of sorghum and cowpea
Authors: MALLESHI N. G. , DAODU M. A. , CHANDRASEKHAR A. 
Published: July 2010

SummarySorghum and cowpea were steeped in water for 16 h, allowed to germinate for 72 and 24 h respectively, then dried to about 14% moisture. Roots and shoots of sorghum sprouts were cleaned off and the devegetated malt was kilned at 70°C, moistened with 3% added water, heaped for about 10 min, milled and sieved to obtain debranned malt flour. Cowpea sprouts were split, dehusked, kilned at 85°C and milled. Malted sorghum and malted cowpea flours were blended in the proportion of 70:30 to prepare the malted weaning food (MWF). A precooked weaning food (RDF) was prepared by roller drying a cold water slurry consisting of 70% pearled sorghum flour and 30% toasted cowpea flour. The cooked paste viscosity of MWF was considerably lower than that of RDF and the blend of raw sorghum (70%) and cowpea (30%), at all comparable slurry concentrations. The protein content of MWF was 13.4% and that of RDF was 13.0%, but the available lysine content of MWF protein was 3.85% and that of RDF protein was 2.95%. The protein efficiency ratio for MWF (2.26) was significantly higher than that for RDF (1.87).
Water sorption isotherms of crystalline raffinose by inverse gas chromatography
Authors: DEMERTZIS P. G. , RIGANAKOS K. A. , KONTOMINAS M. G. 
Published: July 2010

SummaryThe interaction of water with crystalline raffinose was studied by inverse gas chromatography. Water sorption isotherms were constructed at 30, 35, 40 and 50°C with water activity (aw) values between 0.0 and 0.7. Experimental data were successfully fitted to the BET, GAB and Freundlich equations and the monolayer and sorptive capacities of raffinose were calculated. These values were found to be lower than the corresponding literature values for other sugars and were attributed to the high degree of crystallinity of raffinose. The thermodynamics of the above interaction were further studied by application of the Zimm‐Lundberg cluster theory. Results indicate a strong tendency for water molecules to cluster even at relatively low water activity.
Changes in lipids and proteins of marine catfish (Tachysurus dussumieri) during frozen storage
Authors: SRIKAR L. N. , SESHADARI H. S. , FAZAL A. A. 
Published: July 2010

SummaryChanges in lipids and protein of marine catfish (Tachysurus dussumieri) were followed over a period of 300 days storage at –20°C. Phospholipids decreased and free fatty acids (FFA) and peroxide value (PV) increased. A linear relationship between the decrease in phospholipid and increase in FFA was observed, suggesting that FFA were formed by hydrolysis of phospholipid. Fatty acid analysis showed that polyunsaturated fatty acids (PUFA) increased in the neutral lipid fraction and decreased in the phospholipid fractions; this also suggests hydrolysis of the latter and release of free PUFA into the neutral fraction.A decrease in water soluble protein (WSP) and salt soluble protein (SSP) indicated denaturation of proteins on prolonged frozen storage; both changes were strongly associated with the changes in peroxide value and free fatty acids.