bluuebunny/crossref_metadata_2025_split huggingface dataset:
Storage stability of pineapple slices preserved by combined methods
Authors: López‐Malo Aurelio , Palou Enrique 
Published: August 2010

SummaryStorage stability during 3 months was evaluated for pineapple slices preserved by combined methods (blanching for 1 min with saturated vapour, aw reduction by osmotic concentration in sucrose syrup, pH reduction by addition of citric acid, and the addition of 1000 parts per million (ppm) of potassium sorbate and 150 ppm of sodium bisulphite). Pineapple slices were microbiologically sound and their moisture content,  °Brix, pH and aw remained almost constant during storage with mean values of 71.8%, 26.1, 3.65 and 0.978, respectively. Total sulphite and potassium sorbate concentrations of the pineapple slices were reduced during storage at 5 and 25 °C, being final concentrations 51% and 38% and 63% and 48% of the initial concentrations, respectively. Colour, texture and sensory evaluation revealed that there were no significant (P < 0.05) changes between samples stored at 5 or 25 °C. Good overall acceptability (initial mean score 7.21) of preserved pineapple slices even after 3 months storage at 25 °C (final mean score 7.02) was observed.
Influence of commercial freezing and storage on vitamin C content of some vegetables
Authors: Tosun Berat Nursal , Yücecan Sevinç 
Published: August 2010

SummaryVitamin C levels of commercially frozen okra, potatoes, green beans, broccoli, spinach and peas, including the impact of processing and storage, were studied. Depending on the vegetable type, prefreezing operations caused a 19.1–51.5% decrease in the initial vitamin C levels. The freezing process alone did not influence the vitamin levels except in the cases of green beans and spinach. Total losses (%) were between 27.6 and 57.9 for the vegetables at the end of commercial frozen storage (6 months). All the data obtained from this study confirmed that, depending on the vegetable type, prefreezing operations have a major impact on the vitamin C contents and this influence persists in the frozen storage.
Thermal kinetic degradation of anthocyanins in a roselle (Hibiscus sabdariffa L. cv. ‘Criollo’) infusion
Authors: Aurelio Domínguez‐López , Edgardo Remondetto Gabriel , Navarro‐Galindo Salvador 
Published: August 2010

SummaryThe degradation kinetics of anthocyanins in a Roselle infusion (Hibiscus sabdariffa L.), as assessed by visible absorption spectroscopy (absorbance at 520 nm), was verified (60–100 °C). The rate constants for absorbance retention were obtained from first‐order reaction kinetic plots. Based on an Arrhenius‐type model, the experimental data showed an energy of activation of 15.83 kcal mol−1 (66.22 kJ mol−1) and a Q10 value of 1.01. The obtained pattern allows to predict the retention of these antioxidant compounds as a function of temperature and time of thermal treatment.
Modification in direct analysis method: metal levels in raw milk at the region of Izmit by graphite furnace atomic absorption spectrophotometer
Authors: Ay Ümit , Karayünlü Seda 
Published: August 2010

SummaryA simple method was developed for the determination of cadmium (Cd) and lead (Pb) in milk serum prepared by spontaneous souring, using graphite furnace atomic absorption spectrophotometry. Samples of raw milk were collected from the bulk holding tanks of thirty‐six dairy farms in twelve localities in Izmit. The samples were kept at room temperature (25 °C) for 48 h in order to allow the pH to decrease below 4.6, and the casein and fat to precipitate. Milk serum was filtered and directly injected into a graphite tube. The standard addition method was employed, and 0.1% phosphoric acid was used as the matrix modifier. The mean recoveries from three added concentrations were 91.4% for Cd and 95.8% for Pb. Cadmium and Pb concentrations found in the reference standard milk powder using this method were close to the certified values. The mean Cd contents obtained from thirty‐six samples were 0.257 μg L−1, ranging from 0.180 to 0.398 μg L−1. The mean Pb contents found were 6.83 μg L−1, ranging from 5.32 to 9.94 μg L−1.
Acetaldehyde migration from polyethylene terephthalate bottles into carbonated beverages in Türkiye
Authors: Özlem* Kizilirmak Esmer 
Published: August 2010

SummaryPolyethylene terephthalate (PET) is one of the packaging materials that is widely used for packaging of soft drinks. PET may contain acetaldehyde which is a thermal degradation product, and hence acetaldehyde may migrate into the product in the package. In this study, the migration of acetaldehyde from PET bottles into soft drinks containing carbonic acid was determined by gas chromatography without headspace instrument. Carbonated beverage samples obtained from four different firms following the filling process were stored at 5, 20 and 40 °C for 6 months and analysed periodically at 0 day, 2, 4 and 6 months. As a result, it was seen that the acetaldehyde concentrations of all samples were quite different from each other and also related to the storage temperature, and an increase in storage time raised acetaldehyde concentrations in beverages. Especially, storages at 40 °C had very serious effect on acetaldehyde concentrations in the beverages.
Essential oil composition of commercial black tea (Camellia sinensis)
Authors: Rehman Saima , Bhatti Haq Nawaz , Iqbal Zafar , Rashid Umer 
Published: August 2010

SummaryThe essential oil components of different tea brands were investigated by gas chromatography. The oil yields of dried tea samples were ranged from 0.09% to 0.63%. Twenty‐five compounds from Supreme and Lipton Yellow Label tea brands representing 98.0% and 88.0% of the Camellia sinensis oil were identified, respectively. The main ones were β‐pinene (51.2%) and α‐pinene (30.2%). Nineteen components from Tapal tea brand representing 76.7% of the C. sinensis oil were determined with high contents of muurol‐5‐en‐4‐a‐ol (10.5%) and muurol‐5‐en‐4‐b‐ol (31.3%). Fifteen components from Deer and Diana tea brands were identified, accounting for 83.3% and 78.2% of the oil containing α‐cadinol and β‐pinene. Seventeen components from non‐branded teas were determined with high contents of muurol‐5‐en‐4‐a‐ol and muurol‐5‐en‐4‐b‐ol. Twenty‐one compounds from non‐branded Bangladeshi Shezan and Indian teas were also identified. All oils consisted of monoterpenic hydrocarbons, oxygenated monoterpenes and sesquiterpenes.
Stability of vacuolar betaxanthin pigments in juices from Moroccan yellow Opuntia ficus indica fruits
Authors: El Gharras Hasna , Hasib Aziz , Jaouad Abderrahim , El‐bouadili Aziz , Schoefs Benoît 
Published: August 2010

SummaryPigment stability of yellow juices prepared from Moroccan cactus pear (Opuntia ficus indica) was determined as a function of temperature and pH. The experiments were carried out at temperatures ranging from 80 to 100 °C with juices at pH 3.5, 5 and 6.5. The degree of pigment retention decreased when the temperature increased. The degradation constant rates were determined for thermal degradation rates of pseudo‐first order. The Arrhenius plot obtained for the degradation of betaxanthin from the yellow fruits was not linear. Regardless of the temperature treatment, the lowest degradation was obtained for pH 5. Where some stabilizers were tested for the protection of pigments, the results showed that ascorbic acid was a better protective agent at pH 3.5, increasing the protection by 40%.
Effect of antimicrobial agents and dough conditioners on the shelf‐life extension and quality of flat bread, as determined by near‐infrared spectroscopy
Authors: Abu‐Ghoush Mahmoud , Herald Thomas J. , Dowell Floyd , Xie Feng , Aramouni Fadi M. , Walker Chuck 
Published: August 2010

SummaryMiddle Eastern Countries are experiencing the emergence of high volume production and retail marketing over traditional unit baking and retailing. This phenomenon has revealed a shortcoming in quality issues in Arabic flat bread (AFB) manufacture. Therefore, shelf‐life extension and quality improvement are in demand to limit economic loss. Five improvers and a control (without any improver) were selected for improving shelf‐life and quality of AFB. The improver treatments included: (1) sodium 9 stearoyl‐2‐lactylate (SSL), (2) monoglycreides (MG), (3) hydroxy propyl methyl cellulose gum (HPMC), (4) high‐fructose corn syrup (HFCS), and (5) a combination of all the aforementioned improvers. The texture analysis data indicated that the presence of HFCS may act as a plasticizer through contributing to the longer tearing time. The other treatments exhibited a significant decline in tearing time throughout storage. The NIRS data indicated that after 3 days, the control was less fresh than AFB formulated with HFCS or improver combinations. The sensory evaluation of AFB exhibited that the improver combination significantly improved the quality attributes.
Fibres in the dough influencing freezing and thawing kinetics
Authors: Filipovic Jelena , Filipovic Nada 
Published: August 2010

SummaryThree types of commercial fibres were incorporated into the dough formula at the level of 0%, 5% and 10%. Dough freezing/thawing kinetics was determined at –18 °C and +30 °C, respectively. Fibres type and quantity are influencing the slope of freezing curve not the trend of the freezing curve. Related to the control the presence of fibres in dough prevents the formation of the solid phase. Freezing/thawing process of dough is defined by the Fourier’s equation and tested with three approximations. Experimental data correspond the best to unsteady temperature profile, with introduced value of t2 referring to the phase transformation, proved by determination coefficient. At freezing/thawing the highest determination coefficient is experienced with 10% of inulin GR (0.966 and 0.991), and the lowest with 10% of fibrex (0.939 and 0.972). Pertinent data point at the possibility of mathematical interpretation of freezing/thawing processes that is of a particular interest for the bakery practice.
Effects of genotype, location and baking on the phenolic content and some antioxidant properties of cereal species
Authors: Menga Valeria , Fares Clara , Troccoli Antonio , Cattivelli Luigi , Baiano Antonietta 
Published: August 2010

SummaryIn order to assess the effect of genotype, location and their interaction on total phenolic content (TPC) of chemical extracts, the whole grains of durum and soft wheat, oat, barley and triticale were evaluated. Data showed differences in phenolic content of chemical extracts among cereal species and the analysis of variance confirmed the key role of location. Besides TPC and trolox equivalent antioxidant capacity (TEAC) values assessed by chemical extraction were compared with those obtained with an in vitro digestive enzymatic extraction. Differences were found between methanolic and enzymatic extracts, and data confirmed that enzymatic technique enhanced extraction of antioxidants but pointed out lesser differences among cereal types. The breads obtained by flours enriched with different levels of bran were also evaluated. Chemical extracts highlighted the increasing levels of antioxidants according to bran enrichments, without pointing out changes caused by baking. The enzymatic extraction instead did not show differences regarding to bran enrichments, but documented a loss in antioxidant properties of breads in respect to corresponding flours. On the other hand the scarce differences between flours and corresponding breads did not allow asserting that baking modified the TPC and TEAC, independently of the extraction methods used. Indeed, during baking process, also the observed phenolic acids profile variations did not vary the antioxidant properties of breads.
Improvement of soy‐sauce flavour by genome shuffling in Candida versatilis to improve salt stress resistance
Authors: Cao Xiaohong , Hou Lihua , Lu Meifang , Wang Chunling 
Published: August 2010

SummaryGenome shuffling of Candida versatilis was applied to improve the soy‐sauce flavour by further increasing salt stress resistance. A mutant S3‐5, with a stronger resistance to salt, was isolated after three rounds of genome shuffling. It is found that S3‐5 improved stress tolerance to higher potassium chloride and lithium chloride. S3‐5 not only grew well in the YPD (peptone, yeast extract and dextrose) medium containing high concentrations of sodium chloride with various pH values, but also exhibited improvement of growth ability in soy‐sauce medium. The main aroma compounds in soy sauce were distinctly improved. Notably, S3‐5 produced about 2.78 times as much ethanol as the control strain. Another important aroma compound, 4‐hydroxy‐2 (or 5)‐ethyl‐5 (or 2)‐methyl‐3 (2H)‐furanone (HEMF) was enhanced by up to 80%. Meanwhile, S3‐5 accelerated flavour formation of soy sauce thus decreasing the total time required for the aroma development.
A comparison of the functional characteristics of wheat stored as grain with wheat stored in spike form
Authors: Murat Karaoğlu Mehmet , Aydeniz Melek , Kotancilar Halis Gürbüz , Gerçelaslan Kamil Emre 
Published: August 2010

SummaryIn this study, wheat grain and wheat spike with 12%, 14% and 16% moisture content were stored at 10, 20 and 30 °C for 0, 3, 6 and 9 months. After storage, wheat samples were investigated for hectolitre weight, gluten content, Zeleny sedimentation volume, enzyme activity, acidity, phytic acid and L colour value. Storage of wheat at different storage forms (spike and grain) and storage conditions showed considerable changes in grain quality. In general, the storage period of 3 months positively affected wheat quality. However, hectolitre weight, gluten, Zeleny sedimentation, enzyme activity, acidity and colour of wheat got worse at storage periods beyond 3 months. Hectolitre weight, wet and dry gluten, Zeleny sedimentation, phytic acid content and L Colour value of wheat stored in both spike and grain form significantly decreased during storage. However, the increase in grain moisture content, storage time and temperature resulted in significant increase in total titratable acidity and falling number values of wheat. Falling Number and phytic acid values of wheat stored in spike form were generally lower than wheat stored in grain form. Storage in spike form had a positive effect on especially wet gluten content of wheat stored at non‐optimal storage conditions such as high grain moisture content and high temperature. Wet gluten of wheat stored in spike form was higher than that of wheat stored grain form after storage at 30 °C for 6 and 9 months. Wheat stored in spike form is more resistant than wheat stored in grain form against adverse storage conditions such as high moisture content and temperature and longer storage time.
Effect of protein additives, sodium ascorbate, and microbial transglutaminase on the texture and colour of red tilapia surimi gel
Authors: Duangmal Kiattisak , Taluengphol Alisara 
Published: August 2010

SummaryBeef plasma protein (BPP) and egg white, at levels of 10, 20 and 30 g kg−1, and sodium ascorbate (SA) and microbial transglutaminase (MTGase), at levels of 1, 2 and 3 g kg−1, were individually added into red tilapia surimi. This gel was set at 40 °C for 90 min followed by heating at 90 °C for 30 min. Gel qualities were analysed and compared with those of non‐supplemented red tilapia control gel. Compared with the control, each additive significantly affected gel strength due to an increase in breaking force. Although BPP could improve texture characteristics, higher addition levels of BPP significantly affected gel whiteness. The addition of SA and MTGase were found to increase surimi gel strength and improve whiteness. Amongst all treatments, the addition of 2 g kg−1 MTGase was found to provide the best gel qualities.
Composition and quality attributes of conventionally and organically farmed Pangasius fillets (Pangasius hypophthalmus) on the German market
Authors: Karl Horst , Lehmann Ines , Rehbein Hartmut , Schubring Reinhard 
Published: August 2010

SummaryA range of conventionally and organically farmed Pangasius or sutchi catfish fillets available on the German market were analysed to compare both composition and quality. Differentiation of Pangasius hypophthalmus from Pangasius bocourti was achieved by RFLP‐SSCP analysis. The protein content of conventionally farmed fillets ranged between 13.3 and 15.7%, whereas organically produced fillets had significantly higher protein contents of between 17.0 and 17.4%. No difference in the fat content between farming methods was observed, which varied between 1.4 and 3.2%. Polyunsaturated fatty acids represented about 24% of the total fatty acids with a high level of linoleic acid. The comparison of the proximate composition indicated that water was added to most of the conventionally farmed products, in different amounts, as well as water‐binding capacity enhancing additives. Differential scanning calorimetry was used to demonstrate the presence of polyphosphate on muscle proteins. Differences in texture, water‐binding capacity and colour are discussed.
Nutritional, textural and sensorial characterisation of Italian table olives (Olea europaea L. cv. ‘Intosso d’Abruzzo’)
Authors: Lanza Barbara , Di Serio Maria Gabriella , Iannucci Emilia , Russi Francesca , Marfisi Paolo 
Published: August 2010

SummaryIn the present study, we evaluated chemical, nutritional, sensory and textural characteristics of table olives of an Italian double‐aptitude olive cultivar (Olea europaea L. cv. Intosso d’Abruzzo). The aim of this work was to focus some physico‐chemical characteristics of this end product in order to enhance the value of this fruit from a nutritional point of view. These table olives are fruits with an appreciable content of fibre (2.6 g/100 g) and natural antioxidants such as polyphenols (167.8 mg/100 g) and α‐tocopherol (6.44 mg/100 g). In this cultivar, oil content is high (17.5 g/100 g), such as MUFA (13.6 g/100 g). The protein content is low (1 g/100 g), but nutritional quality is high for the presence of essential amino acids.
Compositional analysis and roasting behaviour of gevuina and macadamia nuts
Authors: Birch John , Yap Kim , Silcock Patrick 
Published: August 2010

SummaryThis study compares the composition of macadamia and gevuina nuts following natural abscission and air‐drying of intact nuts and compares chemical and sensory properties on roasting gevuina nuts using a reported macadamia roasting process. The markedly higher fat content of macadamia (75% vs. 43%) reflected a higher percentage of protein, moisture, ash and carbohydrate in gevuina nuts. Gevuina nuts also had lower energy and pH values than macadamia. Water activities were similar. Both oils were around 80% monounsaturated, but differed widely in positional isomerism. On roasting, macadamia nuts developed sweet, nutty, buttery notes along with brown colour development (measured using L*, a*, b* values) after 20 min at 135 °C while gevuina nut colour and aroma took at least 30 min, where the aroma was more hazelnut‐like. Extractable volatiles were significantly higher for macadamias following roasting.
Effect of moisture content on glass transition and sticky point temperatures of sugarcane, palmyra‐palm and date‐palm jaggery granules
Authors: Jagannadha Rao Polamarasetty V. K. , Das Madhusweta , Das Susanta K. 
Published: August 2010

SummarySorption isotherms of sugarcane (SC), palmyra‐palm (PP) and date‐palm (DP) jaggery granules were obtained at 25 and 35 °C following isopiestic vapour transfer technique. Glass transition temperatures (Tg) and sticky point temperatures (Tsc) at different moisture contents were determined using DSC and rotational viscometer, respectively. All sorption isotherms fitted well to the GAB equation while no apparent difference in equilibrium moisture content (EMC) was seen among them at either of the temperatures. Tg values for dry granules were 316.89, 335.24 and 325.07 K for SC, PP and DP respectively. Tg could be predicted well with both Gordon and Taylor equation, and combined Gordon and Taylor and GAB equations. Tsc for palmyra‐palm was highest (347.3 K), followed by DP (339.6 K) and SC (334.9 K). A generalised linear equation correlates Tg and Tsc. Critical moisture contents for SC, PP and DP are 1.0–2.0, 3.1–4.3 and 1.9–2.9% db, respectively.
Relationships between antioxidant activity and quality indices of soy sauce: an application of multivariate analysis
Authors: Li Ying , Zhao Haifeng , Zhao Mouming , Cui Chun 
Published: August 2010

SummaryAntioxidant activities (AA) and quality indices including the contents of total nitrogen, amino nitrogen, total acidity, sodium chloride, total solids (TS), non‐salt soluble solids and Browning Index (BI) were determined in forty‐one commercial soy sauces. The relationships between quality indices and AA were elucidated by multivariate analysis techniques. Results showed that production location, fermentation process and styles had significant (P < 0.05) impacts on the characteristics of soy sauces. Satisfactory discrimination between dark and light soy sauces was achieved by principal component analysis. Using cluster analysis, the group of dark soy sauce with strong AA was obtained. Results from partial least squares regression (PLS) showed that TS and BI were two major indices contributing to the AA of soy sauce. Moreover, a PLS model was constructed to effectively predict AA of soy sauces based upon quality indices.
Nutritional composition and antioxidant properties of protein hydrolysates prepared from echinoderm byproducts
Authors: Mamelona Jean , Saint‐Louis Richard , Pelletier Émilien 
Published: August 2010

SummaryProtein hydrolysates were prepared from echinoderm byproducts, including viscera (SCV) of Atlantic sea cucumber (Cucumaria frondosa) and digestive tract (UDT) and non‐commercial grade gonads (UGN) of green sea urchin (Strongylocentrotus droebachiensis). Enzymatic hydrolysis was performed on defatted materials using Alcalase®2.4L (0.75% w/w) and reaction was carried out overnight (∼16 h, 55 °C, pH 8.0). Freeze‐dried hydrolysates were analysed for their nutritional composition, nitrogen solubility index and antioxidant activity. Degree of hydrolysis was low, with values of 5.6%, 4.6% and 7.0% for SCV, UDT and UGN, respectively. Hydrolysates showed high protein content (∼55%), high proportion of essential amino acids (∼35% of total amino acids) and good solubility (nitrogen solubility index ≈ 68%). They contained variable concentrations of major and trace elements with a predominance of Na and K. Hydrolysates showed apparent antioxidant activities in both ORAC assay (267–421 μmol TE g−1) and inhibition of lipid oxidation test (54–57%). Antioxidant activities were thought to be associated with the presence of antioxidant peptides in hydrolysates. Our results showed that hydrolysates from Atlantic sea cucumber and green sea urchin byproducts might serve as alternative sources of dietary proteins, with good nutritional composition, high solubility and interesting protection against oxidative stress.