bluuebunny/crossref_metadata_2025_split huggingface dataset:
Lactic Fermentation of Ground Soybean for Use in Imitation Cream Cheese Products
Authors: HOFMANN CONSTANCE J. , MARSHALL WAYNE E. 
Published: August 2010

ABSTRACTGround soybean fermented with Lactobacillus casei ssp. rhamnosus (ATCC 39595) was found to contain diacetyl and acetyl‐methylcarbinol. The fermented ground soybean showed significantly improved flavor and texture compared to nonfermented material when used to replace nonfat dry milk in an imitation cream cheese product. The flavor improvement was due principally to the presence of diacetyl but the factor(s) responsible for texture improvement was not identified. Didcetyl production by L. casei was enhanced by the addition of sodium acetate or sodium citrate to the ground soybean suspension before fermentation.
Malting of Hulless Barley Cultivars and Glenlea (T. aestivum) Utility Wheat
Authors: SINGH T. , SOSULSKI F. W. 
Published: August 2010

ABSTRACTMalting of hulless barley cultivar, Scout, and Utility wheat, Glenlea, was compared with the hulled barley, Harrington. Hulless barley showed faster steeping rate than either Harrington or wheat cultivars. Gibberellic acid, applied by steeping in 1 ppm solution, and germination for 2‐8 days significantly increased cr‐amylase activity of Scout and Glenlea cultivars and their extract yields were 46% higher than Harrington malts. The 2‐day Scout malts produced highly viscous extracts. Desirable viscosity (5500 cPs) was obtained from 5‐day malts.
Stability of Glutamic Acid and Monosodium Glutamate Under Model System Conditions: Influence of Physical and Technological Factors
Authors: GAYTE‐SORBIER A. , AIRAUDO Ch. B. , ARMAND P. 
Published: August 2010

ABSTRACTThe stability of glutamic acid and monosodium glutamate as regards pH, temperature and oxygen was studied during storage and two thermal processings, the residual products and those which appeared being determined. The initial molecules only change into pyrrolidonecarboxylic acid, never into glutamine nor γ‐aminobutyric acid. Preservation is good in all cases at pH 0 and pH 14, but glutamic acid is converted to pyrrolidonecarboxylic acid at intermediate pH values. The change is favored by pH values ranging from 2 ‐ 3, by temperature increase and by oxygen.
Rice Bran Stabilization by Extrusion Cooking for Extraction of Edible Oil
Authors: RANDALL J. M. , SAYRE R. N. , SCHULTZ W. G. , FONG R. Y. , MOSSMAN A P. , TRIBELHORN R. E. , SAUNDERS R. M. 
Published: August 2010

ABSTRACTAn extrusion cooking procedure was developed which produces stabie rice bran which shows no significant increase in free fatty acid content for at least 30–60 days. In the optimum process, 500 kg/hr of 12 ‐ 13% moisture bran was extruded at 130°C and held 3 min at 97 ‐ 99°C before cooling. Stabilized bran contained 6 ‐ 7% moisture and was in the form of small flakes with 88% larger than 0.7 mm (25 mesh). Energy required to extrude the bran was 0.07 ‐ 0.08 kW‐hr/lcg bran, and wear on the extrusion surface indicated a life of 500 hr for the cone and 1000 ‐ 2000 hr for other wearing parts.
Effects of Gamma Irradiation Dose and Timing of Treatment after Harvest on the Storeability of Garlic Bulbs
Authors: KWON J. H. , BYUN M. W. , CHO H. O. 
Published: August 2010

ABSTRACTThe effect of gamma irradiation dose and time of treatment after harvest on the storage of garlic bulbs was investigated. The effectiveness of irradiation for external sprout inhibition was not affected by the treatment time within 45 days after harvest. At 285 days after harvest, irradiation of 50 ‐ 150 Gy caused about 6% less decrease in weight loss compared with the unirradiated group, and spoilage rates of the unirradiated and irradiated cloves were 100% and 17 ‐ 20%, respectively. For the overall storageability of garlic bulbs, 75 Gy was shown to be the minimal optimum dose, and there was no apparent effect depending upon the time of irradiation treatment after harvest.
Effects of Microwave Heating on Solubility, Digestibility and Metabolism of Soy Protein
Authors: HAFEZ YOUSSEF S. , MOHAMED ALI I. , HEWEDY FAWZY M. , SINGH GURBAX 
Published: August 2010

ABSTRACTMicrowave heating of soybeans for 9 min decreased protein solubility from 80 to 17%, from 81 to 18%, and from 72 to 16% when deionized H2O, 0.6N NaCl and 0.4N CaCl2, were used as solvents, respectively. Experiments were conducted to determine ‘in vivo protein digestibility and metabolizable nitrogen using male Sprague‐Dawley rats. The percentages of true digestibility were found to be 73, 84, 87 and 81 when the soybeans were microwave heated for 0, 9, 12 and 15 min, respectively. Microwave heating soybeans up to 15 min did not alter the fatty acids composition of the beans.
In Vivo and In Vitro Assessment of Antinutritional Factors in Peanut and Soy
Authors: SITREN H. S. , AHMED E. M. , GEORGE D.E. 
Published: August 2010

ABSTRACTRaw and heat processed peanut flours were found to contain higher in vitro trypsin inhibitor activity and lectin content than similarly processed soy flour. When fed to weanling rats at a level of 10% protein, the response pattern in food consumption, growth, liver function, and serum chemistries was not consistent among or between the groups. It is concluded that the levels of antinutritional factors in legumes do not correlate with their overall biological impact in feeding studies with the rat.
Effect of Hydration of Cowpea Meal on Physical and Sensory Attributes of a Traditional West African Food
Authors: McWATTERS K.H. , CHHINNAN M.S. 
Published: August 2010

ABSTRACTEffects of water level (56, 58 and 60%) and hydration time (0, 30, and 60 min) on apparent viscosity of cowpea paste and physical‐sensory attributes of akara, a finished food made from paste, were determined. Water level had a greater effect than hydration time on paste viscosity and on crude fat content, shear force, lightness (L), and saturation index (ΔE) of akara. Apparent viscosity of cowpea paste was the only parameter significantly affected by the interaction of water level and hydration time. Overall, the 60% water level produced paste with flow properties and akara with physical characteristics most like the traditional product. Sensory attributes of mealased products were acceptable.
Kinetics of Folacin Destruction in Swiss Chard During Storage
Authors: GAMI D. B. , CHEN T.‐S. 
Published: August 2010

ABSTRACTThe folacin activities in fresh Swiss chard leaves stored in open air at 4, 21, 35 and 40°C were determined by a microbiological assay using Lactobacillus casei. At 21°C the leaves were also stored in plastic bags and under moist conditions. Folacin was most stable when the vegetable was stored in plastic bags, followed by the moist condition, and least stable in open air at 21°C. The degradation of folacin in Swiss chard under all conditions followed firstorder kinetics. The temperature dependent folate degradation conformed to the Arrhenius equation and the activation energy was 24 kcal/mole.
Microbial Flora of Lamb Carcasses Stored at 0°C in Packs Flushed with Nitrogen or Filled with Carbon Dioxide
Authors: GRAU F. H. , EUSTACE I. J. , BILL B. A. 
Published: August 2010

ABSTRACTTwo treatments to effect low‐oxygen conditions for chilled storage of lamb carcasses were compared. Carcasses were placed in bags of low gas permeability and either flushed with nitrogen or filled with carbon dioxide. Carbon dioxide significantly reduced, the growth of gram‐negative oxidative and fermentative bacteria, Brochofhrix thermosphacta, and lactic‐acid bacteria both on surface tissues and in the purge fluid (weep) from the carcasses. The mean pH of the purge fluid from both sets of carcasses was 6.3. When primal cuts prepared from stored carcasses were held in air at 5°C, development of off‐odors was slower for the carcasses that had been stored in carbon dioxide. While the aerobic spoilage flora of loins from unstored carcasses was composed mainly of B.thermosphacta and oxidative gram‐negative bacteria, this latter group became a smaller component of the spoilage flora of the loins the longer the carcasses had been stored.
Identification of Flatfish Species Using Polymerase Chain Reaction (PCR) Amplification and Restriction Analysis of the Cytochrome b Gene
Authors: CÉSPEDES ANA , GARCÍA TERESA , CARRERA ESTHER , GONZÁLEZ ISABEL , SANZ BERNABÉ , HERNÁZ PABLO E. , MARTÍN ROSARIO 
Published: August 2010

ABSTRACTRestriction site analysis of PCR products from a conserved region of the cytochrome b gene has been used for the specific identification of sole (Solea solea), European plaice (Pleuronectes platessa) and flounder (Platichthys flesus). Polymerase chain reaction (PCR) amplification of the cytochrome b gene using universal primers produced a 359 bp fragment in all species analyzed. Digestion of the PCR products with Nci I, Sau 3AI and Hinf I endonucleases, followed by agarose gel electrophoresis of the digested PCR products, yielded specific profiles that enabled direct identification of the fish species. This methodology should prove useful for enforcing labeling regulations in the authentication of flatfish species.
Modeling Heat Transfer During Oven Roasting of Unstuffed Turkeys
Authors: CHANG H.C. , CARPENTER J.A. , TOLEDO R.T. 
Published: August 2010

ABSTRACTA finite element method was used to solve the unsteady state heat transfer equations for heating of turkeys in a conventional electric oven. Breast, and thigh and wing joint temperature in 5.9, 6.8, 8.6, 9.5, and 10.4 kg turkeys were simulated. A surface heat transfer coefficient of 19.252 W/m2K determined by transient temperature measurements in the same oven, was used. Thermal conductivity measured using a line heat source probe from 0 to 80°C was 0.464 W/mK. Simulated temperatures were within 1.33, 1.47, and 1.22°C of experimental values of temperature in the breast, thigh, and wing joint, respectively. Initial temperature 1,2, and 3°C lower than 4°C required additional baking time of 16,22, and 27 min., respectively for the thigh joint to reach the target endpoint temperature.
Kinetics of Thermomechanical Destruction of Thiamin During Extrusion Cooking
Authors: ILO S. , BERGHOFER E. 
Published: August 2010

ABSTRACTMaize grits were extrusion cooked in a CM45‐F conical, counter‐rotating twin‐screw extruder, at different barrel temperatures (140–200°C), feed moistures (11.8–14.2% w.b.), feed rates (37–51 kg/h), screw speeds (65–81 rpm), and initial thiamin concentrations (9–93 mg/kg). Residence time distribution was measured by a dye tracer technique. A first‐order rate equation was used to model the reaction kinetics, which allowed the calculation of the destruction rate constant using residence time distribution curves. The k‐values were most dependent on barrel temperature, feed moisture, and screw speed. The destruction rate constant of thiamin during extrusion cooking was a function of product temperature and shear stress.
Method For Studying Surface Topography and Roughness of Onion and Garlic Skins For Coating Purposes
Authors: HERSHKO V. , WEISMAN D. , NUSSINOVITCH A. 
Published: August 2010

ABSTRACTSurface topography and roughness of garlic and onion skins were studied by atomic force microscopy in order to estimate the surface area. Image‐processing and Arc/Info software were used to interpret the data. The calculated ratio between apparent and measured surfaces (roughness factor) deviated from 1.11 to 1.15 for untreated and chloroform‐treated onion skin, respectively. For garlic, higher values were detected for the untreated skin. The higher the roughness factor, when the coating solutions are easily spread on the fruit or vegetable surfaces, the better the adhesion between coating and skin. A knowledge of true surface areas can help to better estimate required coating‐solution volumes.
Factors Influencing the Microbial Quality of Cold‐Smoked Salmon Strips
Authors: HIMELBLOOM B.H. , CRAPO C.A. 
Published: August 2010

ABSTRACTMicrobiological changes during smoking and drying salmon strips using Alaska Native subsistence processing methods were determined. Chum salmon strips handled with or without gloves were brined, smoked and dried at ambient temperatures in two smokers (manual and automated). Water‐phase salt increased from 2% to 12% and water activity decreased from 0.98 to 0.85 during smoking and drying. Aerobic plate counts increased from 103/g to 107/g while coliform counts increased to 105/g in strips from the manual smoker as a result of airborne contamination. Strips handled without gloves contained 105Staphylococcus aureus/g. Sanitary handling and air quality control will enhance seafood safety while maintaining product quality attributes.
Chemical and Physical Characteristics of Chicken Livers Following Adrenocorticotropic Hormone‐induced Stress
Authors: KING Y. T. , CHEN T. C. 
Published: August 2010

ABSTRACTCommercial chickens were implanted with a micro‐osmotic pump which released 1 IU/kg BW/day of adrenocorticotropic hormone (ACTH) and were sacrificed after 24 and 48h. The weight of liver increased from 3.36% for the untreated controls to 4.56 and 5.40% of ready‐to‐cook carcass weight for 24 and 48h after implantation, respectively. The fat content increased from 4.44% for the untreated group to 9.97 and 12.17% for 24 and 48h treated group, respectively. However, the pH and moisture content of liver decreased with the ACTH treatment and the livers were more pale. The ATCH treatment decreased the percentages of 14:0 and 18:2 fatty acids and increased that of 18:1 fatty acid in the liver.
Retinyl Palmitate Isomers in Skim Milk During Light Storage as Affected by Ascorbic Acid
Authors: JUNG M.Y. , LEE K.H. , KIM S.Y. 
Published: August 2010

ABSTRACTEffects of ascorbic acid addition on the contents of retinyl palmitate isomers in skim milk treated with or without 3 mg/mL added riboflavin were studied during storage for 30 h under fluorescent light. Light illumination induced the reduction of all‐trans‐retinyl palmitate and 13‐cis isomer, but promoted the production of 9‐cis isomer in the skim milk. Riboflavin increased the reduction of all‐trans‐retinyl palmitate, but decreased the formation of 9‐cis isomer in lightstored skim milk. The addition of ascorbic acid greatly inhibited the light‐induced reduction of all‐trans‐retinyl palmitate and 13‐cis isomer in skim milks. Ascorbic acid also greatly increased the formation of 9‐cis‐retinyl palmitate in skim milks during light storage.
Structural and Compositional Profiles in Osmotically Dehydrated Apple
Authors: SALVATORI D. , ANDRÉS A. , ALBORS A. , CHIRALT A. , FITO P. 
Published: August 2010

ABSTRACTConcentration profiles in apple tissue during osmotic dehydration were studied and compared with simultaneous structural changes. Experiments were conducted in apple slices (20 and 30 mm thick) at 20, 30, 40 and 50°C. After treatments, water and solutes were analyzed in serial slices 1.5 mm thick. The occurrence of an “Advancing Disturbance Front,” (ADF) was proposed to describe the mass transfer. The ADF is located at a distance df to the interface, where the reduced driving force (Y) was 0.99. At distances d>df (undisturbed zone) neither compositional nor structural changes were observed. Advancing constant rates for the ADF were determined, showing slight temperature dependence. A generalized equation Y=f(d/df) described and fitted all the experimental data.
Antimicrobial Properties of Sinigrin and its Hydrolysis Products
Authors: SHOFRAN B.G. , PURRINGTON S.T. , BREIDT F. , FLEMING H.P. 
Published: August 2010

ABSTRACTSinigrin, a thioglucoside of Cruciferae plants, may be enzymatically hydrolyzed to yield up to four distinct aglycones when the plants are injured or mechanically disrupted. These aglycones, allyl isothiocyanate (AITC), allyl cyanide (AC), 1‐cyano‐2,3‐epithiopropane (CETP), and allyl thiocyanate (ATC), were tested for their minimum inhibitory concentration (MIC) in broth to 9 species of bacteria and 8 species of yeasts. Sinigrin, AC, and CETP at 1,000 ppm were not inhibitory to any of the bacteria or yeasts tested. The inhibitory activity of ATC was uncertain due to its gradual conversion to AITC. AITC had an MIC of 50 to 1,000 ppm for bacteria and 1 to 4 ppm for nonxerotolerant yeasts, and, against xerotolerant yeasts at 50 ppm, it retarded but did not prevent growth.
Glycine Loss and Maillard Browning as Related to the Glass Transition in a Model Food System
Authors: BELL LEONARD N. , TOUMA DERGHAM E. , WHITE KAREN L. , CHEN YIN‐HUI 
Published: August 2010

ABSTRACTThe effects of water activity and the glass transition on the rate constants for glycine loss and brown pigment formation due to the Maillard reaction were evaluated in a model food system. Equimolar glucose and glycine were incorporated into amorphous polyvinylpyrrolidones of various molecular weights and moisture contents. Glycine loss and brown pigment formation were quantified during storage at 25°C. At constant water activity, rate constants were higher in systems with lower glass transition temperatures. Glycine rate constants decreased upon matrix collapse, but browning rate constants were not affected by collapse. Changes associated with the glass transition influence bimolecular reactions and should be considered during product formulation and shelf‐life testing.
Rosemary Extract and Precooking Effects on Lipid Oxidation in Heat‐Sterilized Meat
Authors: Güntensperger B. , Hämmerli‐Meier D. E. , Escher F. E. 
Published: August 2010

ABSTRACTThe influence of precooking and addition of refined rosemary extract on lipid oxidation during storage of heat‐sterilized meat in trays was investigated. Short precooking resulted in increased lipid oxidation, while more extended precooking using peanut oil gave products with higher stability during storage. The addition of a gravy‐type sauce (instead of water) to the meat when filling it into trays also resulted in higher storage stability. However, only the application of rosemary extract, especially after precooking, resulted in products with stability similar to those packed with nitrogen flushing.
Prediction of Proximate Fish Composition from Ultrasonic Properties: Catfish, Cod, Flounder, Mackerel and Salmon
Authors: Suvanich V. , Ghaedian R. , Chanamai R. , Decker E. A. , McClements D. J. 
Published: August 2010

ABSTRACTThe ultrasonic velocity within Atlantic cod (Gadus morhua), Atlantic mackerel (Scomber sombrus), Atlantic salmon (Salmo salar), Channel catfish (Ictalurus punctatus), and Sole flounder (Pseudopleuronectes americanus) fillets was measured over a range of temperatures (5 to 35°C) using an ultrasonic pulse‐echo technique (∼3.5 MHz). Lipid, protein, moisture and ash content of fillets were determined by standard methods. Ultrasonic velocity‐temperature profiles were dependent on fish composition and could be predicted reasonably well using a semi‐empirical equation developed in a previous study. Ultrasonic velocity measurements show potential for analyzing fish composition.
Measurement of Gelpoint Temperature and Modulus of Pectin Gels
Authors: Arenaz M. F. , Lozano J. E. 
Published: August 2010

ABSTRACTMethods which permit the measurement of gelpoint (setting) temperature (Tgel) and rigidity modulus (G) of pectin gels were improved. Gel development on cooling was determined with an oscillatory pressure testing device capable of detecting a modulus as low as 3 Pa and strain values no greater than 5∞10−3. Sample was set in a glass “U” tube during pressure oscillatory assay for Tgel determination, and transferred after gelling in the same tube for G modulus determination with modified Saunders‐Ward apparatus. Results confirmed rheological behavior reported for these kinds of gels and compared favorably with small amplitude oscillatory measurements performed with a stress controlled rheometer using cone and plate (4°, dia = 4 cm) geometry at different frequencies (0.5 to 1.5 Hz) and cooling rates (1 to 3°C/min).
Iron‐Catalyzed Oxidation of Menhaden Oil as Affected by Emulsifiers
Authors: Donnelly J. L. , Decker E. A. , McClements D. J. 
Published: August 2010

ABSTRACTThe ability of Tween 20 and whey protein isolate (WPI) to influence lipid oxidation was investigated by evaluating the effects of emulsifier concentration and physical location on iron‐catalyzed oxidation of emulsified Menhaden oil. Addition of Tween 20 or WPI to the aqueous phase of a 0.5 wt% Tween 20 stabilized emulsion increased lipid oxidation as determined by both thiobarbituric acid reactive substances (TBARS) and lipid peroxides. Tween 20 (2.0 wt%) and WPI (0.05–1.0 wt%) combinations inhibited TBARS formation 23–60%. Oxidation of a WPI‐stabilized emulsion decreased with decreasing pH (3–7) but in a Tween 20 stabilized emulsion oxidation increased with decreasing pH. The low oxidation rate for the WPI‐stabilized emulsion at pH 3 was increased when Tween 20 displaced WPI from the droplet interface. Results indicate that the oxidative stability of emulsifed Menhaden oil could be increased by controlling emulsifier type, location and concentration.
Inactivation of Zygosaccharomyces Bailii in Fruit Juices by Heat, High Hydrostatic Pressure and Pulsed Electric Fields
Authors: Raso Javier , Calderón María Luisa , Góngora Marcela , Barbosa‐Cánovas Gustavo V. , Swanson Barry G. 
Published: August 2010

ABSTRACTHeat, high hydrostatic pressure (HHP) and high pulsed electric field (PEF) inactivations of Zygosaccharomyces bailii ascospores and vegetative cells suspended in apple, orange, pineapple, cranberry and grape juices were investigated. The ascospores exhibited a heat resistance that was more than 5–8 times greater than the vegetative cells. After 5 min of pressurization at 300 MPa, the population of vegetative cells decreased almost 5 log cycles, while the population of ascospores decreased between 0.5‐1 log cycles. In each fruit juice studied, two pulses of 32–36.5 kV/cm decreased the population of vegetative cells or ascospores 3.5 to 5 log cycles.
Moisture Content Adjustment to Modify Texture of Reduced‐Oil Pecans
Authors: Anzaldúa‐morales A. , Brusewitz G. H. , Maness N. O. 
Published: August 2010

ABSTRACTReducing oil content has produced pecans with extended shelf‐life and less calories, but poor texture. Adjusting final moisture content may restore texture of reduced‐oil pecans. Texture Profile Analysis (TPA) was performed using an Instron on cylinders taken from full‐oil and reduced‐oil pecans sprayed with water or with a water‐based flavoring, then dried to 15 final moisture contents ranging from 2.43 to 19.85%. Wetting and partial drying increased hardness to 87%, Area 1 to 89%, and fracturability to 79% of the value for full‐oil pecans. Springiness and Area 2 were practically fully restored after redrying to 5% MC.
Stability of Shredded Mozzarella Cheese Under Modified Atmospheres
Authors: Eliot S. C. , Vuillemard J.‐C. , Emond J.‐P. 
Published: August 2010

ABSTRACTStability of Mozzarella cheese was studied under 8 modified atmospheres (air, vacuum and mixtures carbon dioxide/nitrogen) during 8 wk. Samples, packaged in barrier bags and stored at 10°C, were periodically evaluated to investigate microbiological quality and composition of headspace gases. Both consumption of oxygen and production of carbon dioxide occurred in many packages. Modified atmospheres containing carbon dioxide efficiently stabilized lactic and mesophilic flora, while inhibiting staphylococci, molds and yeast. Psychrotrophs grew in all samples but were less numerous in high CO2 atmospheres. Levels of 75%CO2 were optimal to repress undesirable organisms and reduce gas formation.