bluuebunny/crossref_metadata_2025_split huggingface dataset:
‘Collapse’, a structural transition in freeze dried carbohydrates
Authors: TO EDDIE C. , FLINK JAMES M. 
Published: July 2010

SummaryA number of techniques used to study ‘collapse’ in freeze dried carbohydrates were described. These include heating of samples in sealed ampoules, DTA, TMA, and various methods involving heating under an optical microscope. Accuracy and reproducibility of ‘collapse’ temperature (Tc) measurements were evaluated. It was shown that glass transitions occur near Tc in a number of freeze dried carbohydrates. ‘Collapse’ was found to occur over a range of temperatures up to 40°C. The extent of ‘collapse’ was quantitatively measured and found to be linear with temperature. Tc was found to be independent of heating rate.
‘Collapse’, a structural transition in freeze dried carbohydrates
Authors: TO EDDIE C. , FLINK JAMES M. 
Published: July 2010

SummaryThe influence of moisture, component molecular weight or binary mixture composition on Tc of freeze dried matrices was evaluated. It was shown that log(Tc) is linearly related to moisture content, with a break in the curve at approximately the BET monolayer. The collapse temperature, Tc, was inversely proportional to molecular weight for a homologous series of maltooligosaccharides. An expression giving the change in Tc for compositional changes in a binary mixture, with both components remaining amorphous, was shown to apply. Knowing the relationship between Tc and degree of polymerization enabled the prediction of Tc of any multi‐component mixture of malto‐oligosaccharides based on the general expression 1/Tc=ΣWi/Tci. Large increases in Tc in the presence of a crystalline phase was shown for freeze dried inositol‐containing systems at high inositol contents. These results are discussed on the basis of structure in the freeze dried matrix.
‘Collapse’, a structural transition in freeze dried carbohydrates
Authors: TO EDDIE C. , FLINK JAMES M. 
Published: July 2010

SummaryA quantitative correlation between loss of entrapped volatiles and ‘collapse’ was established using methods which permitted the degree of ‘collapse’ to be measured. The chronological relationship between ‘collapse’, recrystallization and volatile loss was studied in sucrose–acetone systems using DTA. The structure of sucrose–acetone systems after freeze drying (i.e. a crystalline or amorphous matrix) depended on the composition of the starting solution rather than on conditions during freeze drying. Oxidation behaviour of freeze dried linoleic acid–maltodextrin–glucose emulsions with different ‘collapse’ temperatures was explained based on recrystallization of the matrices. In the absence of deliberate rehumidification, recrystallization of some freeze dried carbohydrates was found to occur by heating past ‘collapse’ and holding at these elevated temperatures. There were indications that loss of volatiles and oxidation of entrapped fat is more rapid after the structure turned crystalline than when it was merely in the ‘collapsed’ condition.
Texture studies on edible protein fibres produced by a wet spinning technique. I. Fibres produced from casein and carrageenan
Authors: DOWNEY G. , BURGESS K. J. 
Published: July 2010

SummarySolutions of casein and carrageenan, prepared at neutral pH, were used to produce edible protein fibres by a wet spinning technique. Variation in fibre breaking strength, shear force, stress relaxation and elasticity as a result of changes in such process variables as fibre wind‐up rate, immersed length, precipitation bath salt concentration and precipitation bath temperature were followed. The effect of spinning solution carrageenan level on fibre texture was also investigated. It was possible to alter certain textural properties by changes in the conditions of fibre production.
Texture studies on edible protein fibres produced by a wet spinning technique. II. Fibres produced from casein and alginate
Authors: DOWNEY G. , BURGESS K. J. 
Published: July 2010

SummaryEdible protein fibres were produced by a wet spinning technique from solutions of casein, containing sodium alginate, prepared at neutral pH. Variation of fibre breaking strength, shear force, stress relaxation and elasticity as a result of changes in such process variables as the degree of fibre stretch, length of fibre immersed in the precipitation bath, precipitation bath sodium chloride concentration and precipitation bath temperature were monitored. Changes in the conditions of spinning resulted in the production of fibres with altered textural parameters.
The time‐temperature tolerance of frozen foods: sensory methods of assessment
Authors: McBRIDE R. L. , RICHARDSON K. C. 
Published: July 2010

SummaryFive commercial frozen foods (fish fingers, beefburgers, green peas, green beans and potato chips) were stored for periods ranging from 4–90 days at temperatures of −8°C and −12°C. Sensory quality was assessed by both an experienced analytical panel and a laboratory consumer panel using a testing format which allowed all samples of a given foodstuff to be evaluated over four consecutive days. Products differed in their susceptibility to deterioration during storage, but the observed deterioration was slight and none of the samples was considered unacceptable. The performances of the two panels were similar indicating that the differences in their sensitivity may be less than is commonly believed.
The extraction of haem pigments from fresh meat
Authors: WARRIS P. D. 
Published: July 2010

SummaryDifferent extracting media were compared for the estimation of total pigment concentrations in meat. Acidified 80% acetone and 0.04 M phosphate buffer pH 6.8 extracted the maximum amount of pigment. Water and buffers of low pH resulted in non‐extraction of up to 45% of the pigments.
The accumulation of unacceptably high levels of nitrite in vacuum packed back bacon
Authors: JOLLEY PAUL D. 
Published: July 2010

SummaryBacks from two bacon weight pigs, one of high ultimate pH and the other of normal ultimate pH, were slice cured with either nitrate free or nitrate containing brines and then stored in vacuum packs. Microbiological conditions likely to occur in chemically similar bacons produced by the traditional Wiltshire method were produced in half the packs using an inoculum from mature Wiltshire bacon sides. Changes in nitrite concentration were followed in the M. longissimus dorsi and in the total slice during storage at 5°C. Although the initial levels of nitrite and nitrate (where added) in the total slice were within currently permitted limits, rapid conversion of nitrate, and with little or no nitrite depletion produced 380 ppm NaNO2 within the first week of storage in the inoculated bacon from the high pHu pig. The implications of these findings with regard to commercial practice are discussed.
Composition and properties of shark liver oil and liver residue
Authors: BANJO A. O. 
Published: July 2010

SummaryThe livers of Carcharias taurus and Sphyrna diplana were studied in detail, particular attention being paid to the potential uses of the lipid. The food value of shark, technological characteristics and the uses to which shark resources could be put are presented.Seasonal variation in the composition of the shark liver oil was also observed. The detailed chemical composition of the extracted shark liver oil was compared with that of the commercial cod liver oil. The currently discarded liver residue left after oil extraction was found to be rich in protein and ash.
The control of the botulism hazard in hot‐smoked trout and mackerel
Authors: CANN D. C. , TAYLOR L. Y. 
Published: July 2010

SummaryThe growth and toxin production of Clostridium botulinum types B, C, E and F in hot‐smoked trout and mackerel has been studied. Using whole trout which were naturally contaminated with Cl. botulinum type E it was established that salt was the major inhibiting factor; a minimum concentration of 2.5% salt‐on‐water phase prevented the production of toxin for 30 days when fish were stored at 10°C. When whole and minced fish were inoculated with spores of Cl. botulinum types, B, E and F at a concentration considerably higher than that found in nature (102g−1) a minimum salt concentration of 3% was required to achieve a similar effect. Further studies using trout which were inoculated with suspensions of a number of strains of Cl. botulinum containing both spores and vegetative cells (102g−1) showed that fish smoked to produce a minimal salt concentration of 3% had a safe shelf life of 30 days at 10°C and 1 day at 20°C.
Histidine metabolism in mackerel (Scomber scombrus). Studies on histidine decarboxylase activity and histamine formation during storage of flesh and liver under sterile and non‐sterile conditions
Authors: FERNÁNDEZ‐SALGUERO JOSÉ , MACKIE IAN M. 
Published: July 2010

SummaryThe concentrations of histidine and histamine in the flesh and liver of mackerel have been determined during storage at 0, 2, 10 and 23°C. Under sterile and non‐sterile conditions little histamine was produced during storage of muscle even after 18 days at 0°C. At 10°C the levels of histamine exceeded 100 mg/100 g tissue in both liver and muscle after 5 days’ storage. The concentration of histidine in muscle remained virtually constant throughout all storage periods but in liver it increased markedly. Histamine showed greatest increase in liver samples. Histidine decarboxylase activity as measured by release of 14CO2 from 14C‐L‐Histidine in crude extracts showed a decrease in muscle and an increase in liver. The significance of bacterial and tissue enzymes on the production of histamine is discussed.
The effect of heat processing on the structure and rheological properties of carrageenan gels
Authors: AINSWORTH P. A. , BLANSHARD J. M. V. 
Published: July 2010

SummaryRheological investigations of carrageenan and heat processed carrageenan gels show that the strengths of the gels are greatly reduced on processing whereas very little change takes place in the modulus of rigidity. The results are discussed in terms of the crosslink density and network chains in the gels, and these indicate that the rigidity modulus appears to be strongly dependent on crosslink density whereas the gel strength, as well as being influenced by crosslink density, is also dependent on the gel network chains.
Measurement of the permeability of chilled meat packaging film under conditions of high humidity
Authors: RIGG W. J. 
Published: July 2010

SummaryModifications to the American Society for Testing and Materials standard method (D1434) for the determination of film oxygen permeability are described. The method gives results consistent with published data and allows the measurement of permeability under likely food storage humidity conditions.It is recommended that the permeability of hydrophilic materials used for meat packaging should be measured at 100% relative humidity (RH) to permit adequate comparison with other films.
Energy consumption during cooking
Authors: COLLISON ROGER 
Published: July 2010

SummaryAn analysis has been made of the energy expended in the cooking of a number of different foods in an electric forced‐convection oven. Out of the total energy used of 1.4 to 1.7 MJ per kg of food, 0.43 to 0.72 MJ was actually absorbed by the food. Most of the balance was lost to the environment as heat. These results are discussed in terms of energy conservation.A feature of the results is the close similarity between the energy absorbed by the food, and the sum of the sensible and latent heats.
The relevance of Clostridium botulinum type C in public health and food processing
Authors: ROBERTS T. A. , GIBSON ANGELA M. 
Published: July 2010

SummaryA survey of published information suggests that measures taken in the food industry to control Clostridium botulinum types A and B would also control type C should its numbers have increased locally as a consequence of outbreaks of botulism in wildfowl or broiler chickens.
Histological measurements of ice in frozen beef
Authors: BEVILACQUA A. , ZARITZKY N. E. , CALVELO A. 
Published: July 2010

SummaryA histological study of pieces of meat frozen under controlled conditions which simulate the operation of industrial freezers, showed differences in the ice morphology according to the registered thermal histories.The diameter of the intracellular dendrites and extracellular ice crystals has been expressed mathematically in terms of a characteristic freezing time, while the percentage of the tissue water that was frozen and the variation of the ice‐fibre interfacial area have been measured from the micrographs of transverse sections of frozen beef.
Studies on an alleged toxic hazard of heat‐bleached palm oil
Authors: DAVIS J. B. , ROBINSON JANET M. , SILVA NANDIKA K. , BARRANCO A. 
Published: July 2010

SummaryIt has recently been suggested that the high‐temperature heat‐bleaching procedure sometimes used to decolorize palm oil for use in margarine and similar products could lead to the oil becoming contaminated with (unspecified) toxic substances, these being derived by thermal degradation of the orange‐red carotenoids originally present. Several of the non‐glyceride constituents of such an oil have been identified (as squalene, hentriacontane, and various known sterols and triterpenes: all common food constituents) while degradation products of the type said to be present have been sought without success. In addition, the degree to which one of the known carotenoid thermal‐degradation products is removed from the oil during the usual refining procedure has been measured and the oil's toxicology has been briefly examined. Neither the results obtained here, nor the allied data reported by others and noted herein, appear to provide any evidence in support of the above suggestion.
Mechanism of gel formation by low methoxyl pectins
Authors: PADIVAL RAJNI A. , RANGANNA S. , MANJREKAR S. P. 
Published: July 2010

SummaryFor stable gel formation, low methoxyl pectin (LMP) should contain at least 50% of the galacturonic acid (GA) in the free carboxylic form. This is achieved by precipitating acid and sodium hydroxide deesterified LMP at pH 0.5, 1.5 or 3.0, and ammonia deesterified LMP at pH 0.5 or 1.5, but not at pH 4.5. With such LMP, depending on the concentration of calcium added and methoxyl content, the sol becomes gel. The changes are classified into five regions: (i) sol, (ii) soft gel, (iii) good gel, (iv) brittle gel and (v) coagulated gel.The mechanism of gel formation by LMP involves the reaction of 40–50% of the GA present in the free carboxylic form with calcium which causes the precipitation of 75–90% of the total LMP including the entire galacturonic acid units present in the esterified form. The LMP so precipitated, holds 50–60 g of water per gram and forms a stable gel. Higher concentrations of calcium than the optimum increases the reactivity to 80–90% which results in strong cross linkages, incipient precipitation of LMP and loss of gel state.
Fractionation and characterization of guava pectic substances
Authors: EL TINAY A. H. , SAEED A. R. , BEDRI M. F. 
Published: July 2010

SummaryGuava pectic substances were fractionated into water soluble, oxalate soluble and sodium hydroxide soluble fractions in two canned guava cultivars as well as in fresh samples treated with calcium chloride. The results indicated that there is a gradual conversion of protopectin into soluble pectin which diffuses into the syrup.Guava pectic substances were characterized for equivalent weight, methoxyl, free carboxyl, esterified carboxyl, degree of esterification, anhydrogalacturonic acid, weight average molecular weight and ash content in the fresh fruit and in the fresh fruit treated with calcium ions for both cultivars. Calcium ions appear to lower free carboxyl acid content and increase the weight average molecular weight of pectin.
Retention of volatiles during freeze drying of tomato juice
Authors: GERSCHENSON L. N. , BARTHOLOMAI G. B. , CHIRIFE J. 
Published: July 2010

SummaryThe present work studies some factors affecting volatile retention during freeze drying of tomato juice. 14C‐labelled butyl acetate was used as a model volatile. The variables studied were initial solids content, freezing rate, initial volatile concentration and sample thickness.The observed effects of initial solids content and freezing rate on volatile retention conformed to expectations. Thickness of samples was also a factor in volatile retention, but the results here obtained did not appear to be easily explained by current retention theories. The retention was found to be approximately constant for most of the range of initial volatile concentration studied.Adsorption – desorption experiments demonstrated that adsorption does not constitute a mechanism of butyl acetate retention in freeze dried tomato juice.
A simplified model for predicting the temperatures of foods during air dehydration
Authors: ALZAMORA S. M. , CHIRIFE J. , VOILLAZ P. 
Published: July 2010

SummaryThe validity of a simplified heat transfer model to predict the temperature of fruit and vegetables during dehydration, has been examined and satisfactory results were found.The main advantage of the model consists in its simplicity because it has an analytical solution. The temperature prediction only requires the knowledge of the food drying slope and a rough estimation of some physical properties.
Evaluating acceptability of fish minces and fish fingers from sensory variables
Authors: LASLETT G. M. , BREMNER H. ALLAN 
Published: July 2010

SummaryThe taste panel results from a number of similar, but separate experiments conducted on storage trials of minced flesh from Australian fish species were investigated using statistical methods to determine whether a relationship existed between the sensory variables scored by the panel and the acceptability of the samples. The important predictors of acceptability were flavour, a combination off‐variable (off‐aroma plus off‐flavour) and texture in the case of minces, and off‐variables and, to a lesser extent, flavour in the case of fish fingers.
Preliminary studies on the storage stability of intermediate moisture beef formulated with various water binding agents
Authors: CHIRIFE J. , SCORZA O. C. , VIGO MARÍA S. , BERTONI MARÍA H. , CATTANEO P. 
Published: July 2010

SummarySamples of intermediate moisture beef (water activity 0.83) were prepared by ‘moist‐infusion’ using different combinations of water binding agents (or humectants) and stored for 60 days at 27 and 34°C. Humectants utilized included glycerol, sodium chloride and sucrose. Microbiological analyses were performed on samples after storage at 34°C and the results indicated good microbiological stability.No significant loss of available lysine – as measured by the fluordinitrobenzene method – was observed in any of the intermediate moisture beef samples after the storage period either at 27 or 34°C. The possibility of sucrose hydrolysis during storage, in sucrose‐containing samples, was also investigated. The results indicated a lack of significant sucrose hydrolysis over the period of storage considered.
Aqueous extraction of black leaf tea. III. Experiments with a stirred column*
Authors: LONG V. D. 
Published: July 2010

SummaryStirred batch aqueous extractions of black tea at 5:1 water‐to‐tea mass ratios showed stirring reduced yield of solubles in extract and that tea solubles may be grouped into three classes: effectively instantaneously soluble, rapidly soluble and slowly soluble, apparently following independent first‐order solution processes. Rate equations are given for dissolution of soluble tea solids from leaf at 60, 80 and 100°C and their application to continuous extraction discussed.
A comparison of the texture of expanded milk protein meat extenders and TVP
Authors: TUOHY J. J. , BURGESS K. J. , LAMBERT I. 
Published: July 2010

SummaryThe Minnesota texture method (MTM) was used to compare the texture of expanded protein meat extenders produced from milk proteins, by microwave expansion and thermoplastic extrusion, and commercial TVP products with raw and cooked minced beef. The texture of the expanded TVP products was found to resemble that of cooked minced beef. Microwave textured whey protein had considerably higher texture parameter values than commercial TVP products. When half the whey protein was replaced by casein the texture values of the resulting microwave expanded product were decreased below those of the commercial TVP products. The extruded skim milk protein product was also found to have lower texture parameter values than the commercial expanded TVP products.
Crossover electrophoresis with indirect immunofluorescence in the detection of soy protein in heated meat products
Authors: POLI G. , BALSARI A. , PONTI W. , CANTONI C. , MASSARO L. 
Published: July 2010

SummaryA new method based on crossover electrophoresis with indirect immunofluorescence for the identification of soy protein in heated meat products is described. The procedure demonstrates specific precipitation reactions between the antisera and soy protein, even when these are present at concentrations of 2.5% in meat products heated to the level of commercial sterility (125°C x 25 min).
Effects of water blanching on pea seeds I. Fresh weight changes & solute loss
Authors: SELMAN J. D. , ROLFE E. J. 
Published: July 2010

SummaryLaboratory scale experiments were carried out to elucidate the main mechanisms by which weight changes and solute loss occur in immature pea seeds during blanching in water. Studies involved specially grown Dark Skinned Perfection peas, and commercial samples of carrot root. Net weight loss was shown to arise primarily from the contraction of the tissues on loss of cell turgor. With time, this net loss increased due to the continued diffusion of solutes out of the tissue. The presence of the testa surrounding the pea cotyledons significantly reduced the possible solute and overall weight losses from whole peas. Damage inflicted by bruising the pea and slitting the seed coat resulted in increased solute loss at a commercial blanch temperature of 97°C.
Equations for fitting water sorption isotherms of foods. III. Evaluation of various three‐parameter models
Authors: BOQUET R. , CHIRIFE J. , IGLESIAS H. A. 
Published: July 2010

SummaryThe objective of the present study is to evaluate the capacity of four published three‐parameter equations in describing water sorption isotherms of various types of foods. Thirty‐nine food isotherms obtained from literature and relating to fruits, meats, milk products, proteins, starchy foods and vegetables were used to evaluate the fitting abilities of the various equations. The equations studied were: B.E.T. modified – Brunauer (1945), Chen (1971), Young & Nelson (1967) and Hailwood & Horrobin (1946).
Technical note: Determination of ascorbic acid in a blackcurrant cordial with dihaloiodate (I)
Authors: MOODY G. J. , THOMAS J. D. R. 
Published: July 2010

SummaryOf the methods available for ascorbic acid assay the one normally recommended is based on its reduction of the blue dye 2,6‐dichlorophenolindophenol to give a colourless product (Nicholls, 1945; Pearson, 1962). Another procedure depends on the reduction of iodine generated by the action of standard iodate on excess iodide in 0.25 M sulphuric acid (Nicholls, 1945; Ballentine, 1941). Iodine monobromide prepared by mixing equimolar quantities of iodine and bromine in hydrobromic acid has also been employed to determine ascorbic acid among other compounds (Nazrullaev, Gengrinovich & Murtazaev, 1963).