bluuebunny/crossref_metadata_2025_split huggingface dataset:
Fresh beef packed in mixtures of oxygen and carbon dioxide
Authors: TAYLOR A. A. , MacDOUGALL D. B. 
Published: July 2010

SummaryFresh beef was stored in mixtures of carbon dioxide and oxygen, and measurements were made of gas exchanges and colour of the meat. Oxygen and carbon dioxide dissolved in the meat, while respiration consumed oxygen and produced more carbon dioxide. The subsequent reductions in oxygen and carbon dioxide partial pressures depended to some extent on the packaging operation and, under commercial conditions, could reach critical levels. At high oxygen partial pressures the layer of oxygenated tissue at the surface was sufficient to conceal the development of underlying metmyoglobin which causes discolouration in conventionally pre‐packaged meat. Although this layer was oxidized slowly to metmyoglobin, meat packed in 80% O2 and 20% CO2 remained attractive for at least a week at + 1°C.
Thermal diffusivities of some unfrozen and frozen food models
Authors: ALBIN F. V. , NARAYANA K. BADARI , MURTHY S. SRINIVASA , MURTHY M. V. KRISHNA 
Published: July 2010

SummaryUsing an experimental plate freezer, the time‐temperature histories of some food models and food products are measured during cooling in the unfrozen state and heating in the frozen state. These time‐temperature curves are matched with theoretical predictions using a nonlinear estimation technique to yield the thermal diffusivity data. Thermal diffusivities of food models of different compositions, mashed potatoes of different moisture contents and of shrimps are tabulated.
Long term storage of some dry foods: a discussion of some of the principles involved
Authors: McWeeny D. J. 
Published: July 2010

SummaryFoods which have been dried to the point where microbiological growth is inhibited can still deteriorate through chemical, biochemical and physical changes. Keeping foods cool and dry is normally the best way of minimizing these changes but this is not universally the case. Some exceptions are discussed in relation to the scientific principles underlying storage practice with flour, fats, yeast, sugar and dried milk. The mechanisms involved in loss of baking quality of flour, β‐carotene deterioration in fats, loss of gassing power in yeast, syrup formation in sugar and loss of solubility in dried milk are discussed.
The effect of enzymic modification on the foaming, water absorption and baking quality of defatted soya flour
Authors: BOBALIK JULIA M. , TARANTO M. V. 
Published: July 2010

SummaryDefatted soya flour slurries were treated for 0,5,10,15 and 30 min with papain at 50°C and tested for whipability, water absorption and baking quality at replacement levels in wheat flour of 10,20 and 30% (w/w). When whipped, all modified suspensions showed volume increases exceeding 250% with lower stability ratings than the unmodified samples. The 30 min enzyme treated product exhibited excellent water absorption. Use in bread resulted in a depression of loaf volume, development of a granular texture, off‐colour and flavour. As was expected, all favourable characteristics decreased upon increasing the percentage of soya product in the dough formulation. Loaf volumes of breads containing 10% modified soya flour (MSF) ranged from 444 to 527 cc; with 20% MSF between 374 and 428 cc, and with 30% MSF between 383 and 409 cc. Loaf volume of all wheat flour bread was 861cc. Hunter colour difference meter readings indicated samples at all replacement levels, regardless of the enzyme modification time, exhibited higher levels of visual lightness than all wheat flour bread. All experimental breads exhibited a higher level of yellow tones and lower level of green tones compared to the all wheat flour bread.
Biochemical and technological characteristics of hot chicken meat
Authors: KIJOWSKI J. , NIEWIAROWICZ A. , KUJAWSKA‐BIERNAT B. 
Published: July 2010

SummaryIn the hot breast and leg muscles of broiler chicken the level of ATP, the ‘R’ value, the lactic acid content, the pH value, the length of sarcomers, the water and fat retention capacity, the fat emulsion stability, thermal drip, and the extractability of protein fraction were investigated. It was found that in the breast muscles the onset of rigor mortis commenced within 30–60 min, and in the leg muscles as early as 15–30 min after killing of the birds. The deepest rigor mortis occurred between the first and fourth hour, and then gradually declined, sooner in the leg than in the breast muscles. The addition of sodium chloride (2.0–2.5%) to the minced pre‐rigor meat not later than 40 min after slaughter, or better, an injection of NaCl brine into intact muscles 15 min after slaughter of birds, preserved their good technological properties.The tenderness and the thermal drip of hot salted and chilled salted muscles showed no significant differences, but water retention and fat emulsifying capacity were better in the hot salted meat samples. The hot salted and cooked muscles were preferred by the sensory panel to corresponding samples of chilled muscles.From the hot salted chicken meat more sarcoplasmic and myofibrillar proteins were extracted than from meat salted after chilling. However, after frozen storage the extractability of myofibrillar proteins were higher in the salted chilled meat.
The microbial flora of vacuum packed smoked herring fillets
Authors: MAGNÚSSON H. , TRAUSTADÓTTIR K. 
Published: July 2010

SummaryThe quantitative and qualitative changes in the microbial flora of vacuum packed smoked herring fillets, held at 10°C over a period of 18 weeks, were examined. Samples were periodically tested by a sensory panel for taste and smell. Initial total counts were in the order of 104/g. After 7 weeks' storage the counts reached 108/g. No significant changes were recorded thereafter. Initially, the incidence of yeasts was high (64%). After 9 weeks of storage these were no longer detected. Homofermentative Lactobacillus sp(p). increased during the keeping period, reaching 84% of the total flora after 12 weeks' storage. Sensory data indicated a keeping quality of at least 3 months at 10°C. No correlation was observed between sensory scores and total microbial counts. It appears that total plate counts have a minor significance in quality assessment of vacuum packed smoked herring fillets.
Measurement of fat and sucrose in dry cake mixes by near infrared reflectance spectroscopy
Authors: OSBORNE B. G. , FEARN T. , RANDALL P. G. 
Published: July 2010

SummaryA feasibility study was carried out to assess the potential of near infrared (NIR) reflectance spectroscopy for the measurement of fat and sucrose in dry cake mixes. The calibration of the NIR instrument was carried out in a research laboratory and then assessed under quality control conditions in the factory laboratory. It was possible to measure fat with an accuracy (±2σ) of ±3.4% for products with a fat content of 8–25% compared with +0.76% for the precision of the Soxhlet procedure. In the case of sucrose the accuracy was ±5.4% for products with a sucrose content of 10–40% compared with ±2.0% for a high pressure liquid chromatography (hplc) method. It must be concluded, therefore, that while NIR offers a quicker, simpler method of quality control, this is at the expense of accuracy.
Whipping test for the determination of foaming capacity of protein: a collaborative study
Authors: PATEL P. D. , STRIPP A. M. , FRY J. C. 
Published: July 2010

SummaryA standard whipping test, which involved preparing a 0.5% protein dispersion, whipping the dispersion in a Kenwood Chef food mixer and measuring the foaming properties (foam expansion, FE; foam volume stability, FVS; foam liquid stability, FLS) was collaboratively evaluated. A total of sixty determinations was made involving six laboratories, each of which analysed five samples in duplicate. The repeatability coefficient of variation (CV0) in the estimation of FE and FVS properties of proteins was 6.25%. The reproducibility coefficient of variation (CVX) for FE and FVS was 9.8%, excluding the FE value (i.e. 20%) for spray‐dried albumen. The CV0 and CVX values for FLS properties of proteins ranged from 7.4 to 13.4% and 17.2 to 24.6%, respectively. Thus, FE, FVS and FLS properties can be used for intralaboratory comparisons (e.g. to determine batch‐to‐batch variation in commercial protein products), whereas FE and FVS values are more reliable for inter‐laboratory comparisons of the foaming properties of proteins.
Physicochemical changes of maize starch during the lime‐heat treatment for tortilla making
Authors: ROBLES R. R. , MURRAY E. D. , PAREDES‐LÓPEZ O. 
Published: July 2010

SummaryAs measured by the Brabender viscoamylograph, alkali‐cooking and soaking of maize in water (nixtamalization) caused large increases in viscosity, as compared with native flour. Marked effects of cooking time on the pasting properties of nixtamal were also observed. As assessed by the blue value method, nixtamalization does not cause extensive gelatinization of the starch. This was supported by differential scanning calorimetric studies, which yielded similar gelatinization endotherms for untreated maize and nixtamal flours. However, no endotherm peak appeared in tortilla samples made from this nixtamal. Furthermore, untreated maize and nixtamal flours contained many unswollen starch granules.
Use of hake (Merluccius merluccius) surimi in a Frankfurter formulation
Authors: VARELTZIS K. , ZETOU F. , SOULTOS N. , TSIARAS I. 
Published: July 2010

SummaryThe feasibility of using hake surimi as a partial replacement of red meat in Frankfurter‐type sausages was examined. Sensory evaluation and objective instrumental methods were used to determine textural characteristics of the finished Frankfurters. Microbiological examinations were performed throughout the 20 days storage period. Surimi formulations containing 10% hake were little different in texture, flavour, colour and acceptability from conventional red meat products.
Physical measures of sensory texture in thawed sea scallop meat
Authors: CHUNG S. L. , MERRITT J. H. 
Published: July 2010

SummaryAn instrumental method of texture measurement for scallop (Placopecten magellanicus) meats after frozen storage has been developed to replace the sensory method. Non‐destructive and destructive compressive forces at 50 and 80% deformation respectively and shear peak force gave significant correlation coefficients of 0.89, 0.78 and 0.82 respectively with sensory evaluation of the cooked meats. The coefficient of variation associated with the compression method was smaller, however, than with the shear method.
Changes in rheological and viscoelastic properties and protein breakdown during the ripening of ‘Port Salut Argentino’ cheese
Authors: BERTOLA N. C. , BEVILACQUA A. E. , ZARITZKY N. E. 
Published: July 2010

SummaryChanges in the rheological behaviour and viscoelastic properties during ripening at 10°C of a soft cheese (Port Salut Argentino) packaged in a plastic film (EVA‐EVA) were analysed. Casein degradation was measured by electrophoresis slab gels; αs1 casein degradation was rapid and striking compared with that of β casein. Rheological parameters obtained from uniaxial compression tests changed during ripening: hardness decreased, adhesiveness and cohesiveness increased.An exponential decay equation with two maxwellian elements and one elastic in parallel was fitted to characterize stress relaxation curves. Viscoelastic parameters (elastic moduli and relaxation times) were obtained using non‐linear regression analysis. The elastic equilibrium modulus decreased 80% during the ripening period and the viscosity of the element with the highest relaxation time decreased 20%. These parameters represented the changes observed in cheese hardness and elasticity during ageing time and were related to the extent of casein breakdown.
On‐board handling and freezing of the sea scallop, Placopecten magellanicus
Authors: CHUNG S. L. , MERRITT J. H. 
Published: July 2010

SummaryThe effects of on‐board handling and freezing on the quality of meats from the sea scallop, Placopecten magellanicus, in the Atlantic Canadian fishery were investigated. The results show that meats frozen within 6 h of catching, pre‐rigor, were markedly superior to meats frozen after storage in ice for up to 10 days, with lower drip loss, more tender texture, less flavour loss and higher overall acceptability.Inferior results were obtained without pre‐chilling of the meats before storage in cotton bags in melting ice and with live holding for 3 days followed by freezing and storage at minus 30°C for up to 6 months. Days in ice before freezing, however, exerted by far the greatest influence on quality.According to these results, freezing on board warrants consideration on grounds of superior quality including increased yield of cooked product.
Effect of ascorbic acid on the foaming and gelling of globular proteins
Authors: HOWELL NAZLIN K. , TAYLOR CLAIRE 
Published: July 2010

SummaryFoam expansion and foam stability of plasma and egg albumen proteins were enhanced in the presence of increasing concentrations of ascorbic acid (0.1–1.0%). BSA showed the greatest improvement in foaming properties following treatment with ascorbic acid, whilst foaming properties of egg albumen were improved to a limited extent. A combination of partial acid hydrolysis and treatment with 1% ascorbic acid was required to dramatically improve the foaming properties of bovine blood plasma. In the presence of sucrose, foam expansion of both native and ascorbic acid‐treated blood plasma was decreased. In contrast the foam expansion of ascorbic acid‐treated egg albumen was greater although this effect decreased slightly on incubation. the gelation of ascorbic acid treated proteins increased with increasing temperatures over 80–90°C, particularly for BSA and blood plasma, and with increasing concentrations of ascorbic acid. Ascorbic acid‐treated proteins exhibited enhanced surface and exposed hydrophobicity and reduced numbers of sulphydryl groups indicating the involvement of these factors in foam and gel formation.
Transcriptional regulation of lipid homeostasis in mycobacteria
Authors: Salzman V. , Mondino S. , Sala C. , Cole S. T. , Gago G. , Gramajo H. 
Published: July 2010

SummaryMycolic acids are major components of the cell envelope of mycobacteria, such as Mycobacterium tuberculosis, and play an important role in its architecture, impermeability and interaction with the environment. Synthesis of mycolic acids is carried out by two types of fatty acid synthases (FAS) working in concert: type I FAS, a multifunctional enzyme capable of de novo synthesis of medium‐chain fatty acids, and type II FAS, responsible for their elongation. In this article we report the identification and characterization of a transcriptional regulator (MabR), whose binding to the FAS‐II promoter region was demonstrated in vitro and in vivo. Overexpression and knock‐down studies in Mycobacterium smegmatis revealed the repressor nature of MabR, with reduced amounts of FAS‐II transcripts and fatty acids in the overproducing strain. Under these conditions, downregulation of fas transcription was also observed, thereby suggesting the existence of cross‐talk between the two FAS, mediated by MabR. Finally, the finding that a mabR knock‐out mutant could only be obtained in a merodiploid strain of M. smegmatis, confirmed the predicted essentiality, thus implying an essential role for MabR in mycobacterial fatty acid metabolism.
ATP control of dynamic P1 ParA–DNA interactions: a key role for the nucleoid in plasmid partition
Authors: Vecchiarelli Anthony G. , Han Yong‐Woon , Tan Xin , Mizuuchi Michiyo , Ghirlando Rodolfo , Biertümpfel Christian , Funnell Barbara E. , Mizuuchi Kiyoshi 
Published: July 2010

SummaryP1 ParA is a member of the Walker‐type family of partition ATPases involved in the segregation of plasmids and bacterial chromosomes. ATPases of this class interact with DNA non‐specifically in vitro and colocalize with the bacterial nucleoid to generate a variety of reported patterns in vivo. Here, we directly visualize ParA binding to DNA using total internal reflection fluorescence microscopy. This activity depends on, and is highly specific for ATP. DNA‐binding activity is not coupled to ATP hydrolysis. Rather, ParA undergoes a slow multi‐step conformational transition upon ATP binding, which licenses ParA to bind non‐specific DNA. The kinetics provide a time‐delay switch to allow slow cycling between the DNA binding and non‐binding forms of ParA. We propose that this time delay, combined with stimulation of ParA's ATPase activity by ParB bound to the plasmid DNA, generates an uneven distribution of the nucleoid‐associated ParA, and provides the motive force for plasmid segregation prior to cell division.
H‐NS‐mediated repression of CRISPR‐based immunity in Escherichia coli K12 can be relieved by the transcription activator LeuO
Authors: Westra Edze R. , Pul Ümit , Heidrich Nadja , Jore Matthijs M. , Lundgren Magnus , Stratmann Thomas , Wurm Reinhild , Raine Amanda , Mescher Melina , Van Heereveld Luc , Mastop Marieke , Wagner E. Gerhart H. , Schnetz Karin , Van Der Oost John , Wagner Rolf , Brouns Stan J. J. 
Published: July 2010

SummaryThe recently discovered prokaryotic CRISPR/Cas defence system provides immunity against viral infections and plasmid conjugation. It has been demonstrated that in Escherichia coli transcription of the Cascade genes (casABCDE) and to some extent the CRISPR array is repressed by heat‐stable nucleoid‐structuring (H‐NS) protein, a global transcriptional repressor. Here we elaborate on the control of the E. coli CRISPR/Cas system, and study the effect on CRISPR‐based anti‐viral immunity. Transformation of wild‐type E. coli K12 with CRISPR spacers that are complementary to phage Lambda does not lead to detectable protection against Lambda infection. However, when an H‐NS mutant of E. coli K12 is transformed with the same anti‐Lambda CRISPR, this does result in reduced sensitivity to phage infection. In addition, it is demonstrated that LeuO, a LysR‐type transcription factor, binds to two sites flanking the casA promoter and the H‐NS nucleation site, resulting in derepression of casABCDE12 transcription. Overexpression of LeuO in E. coli K12 containing an anti‐Lambda CRISPR leads to an enhanced protection against phage infection. This study demonstrates that in E. coli H‐NS and LeuO are antagonistic regulators of CRISPR‐based immunity.
The maltose ATP‐binding cassette transporter in the 21st century – towards a structural dynamic perspective on its mode of action
Authors: Bordignon Enrica , Grote Mathias , Schneider Erwin 
Published: July 2010

SummaryThe maltose/maltodextrin transport system of Escherichia coli/Salmonella, composed of periplasmic maltose‐binding protein, MalE, the pore‐forming subunits MalF and MalG, and a homodimer of the nucleotide‐binding subunit, MalK, serves as a model for canonical ATP‐binding cassette importers in general. The wealth of knowledge accumulated on the maltose transporter in more than three decades by genetic, molecular genetic and biochemical means was complemented more recently by crystal structures of the isolated MalK dimer and of two conformational states of the full transporter. Here, we summarize insights into the transport mechanism provided by these structures and draw the reader's attention to experimental tools by which the dynamics of the transporter can be studied during substrate translocation. A transport model is presented that integrates currently available biochemical, biophysical and structural data. We also present the state of knowledge on regulatory functions of the maltose transporter associated with the C‐terminal domain of MalK. Finally, we will address the application of coarse‐grained modelling to visualize the progression of the conformational changes of an ABC transporter with special emphasis on the maltose system, which can provide a model platform for testing and validating the bioinformatic tools.
Private specificity of H‐2Ldx molecule detected serologically by a surface antigen redistribution method (capping)
Authors: Ivanyi Dagmar , Demant Peter 
Published: July 2010

The presence of H‐2·1 positive‐H‐2·63 negative molecules, H‐2Ldx, in the products of the dx region was originally detected in H‐2dx inbred strains GRS/A and LIS/A (Snoek et al. 1979).This study confirms the existence of H‐2Ldx molecules in 2 congeneic strains with a H‐2dx haplotype on C3H (C3H·LG strain) and B10 (B10·GR strain) background. Besides anti‐H‐2·1‐like antibodies present in anti‐Ddx allo‐antiserum, monoclonal antibody d anti‐k (H100‐5/28, H‐2·m3) was shown to react with H‐2Ldx molecule. Furthermore, evidence is shown that H‐2Ldx molecule has a unique specificity, which is detected serologically in a capping experiment.
Cognitive improvement in children with CKD after transplant
Authors: Icard Phil , Hooper Stephen R. , Gipson Debbie S. , Ferris Maria E. 
Published: July 2010

Icard P, Hooper SR, Gipson DS, Ferris ME. Cognitive improvement in children with CKD after transplant. Pediatr Transplantation 2010: 14:887–890. © 2010 John Wiley & Sons A/S.Abstract:  The primary purpose of this paper was to examine the cognitive functioning of children with CKD receiving transplantation to children with CKD not receiving transplantation, and a healthy control group. The sample included six children with CKD receiving transplant, 28 children with CKD being treated conservatively, and 23 healthy controls. All participants were administered intellectual (IQ) or developmental assessments at baseline and at a one‐yr follow‐up. Results revealed that children with CKD who had received transplant showed a significant increase in their intellectual/developmental functioning post transplant compared to children with CKD not receiving transplant. Although their overall intellectual/developmental level was not fully normalized, when compared with the healthy control group, the change scores for the transplant group reflected over a 12 point increase, moving the group from the borderline range to the low average range of functioning. In this regard, pediatric transplantation appears to have a positive impact on the intellectual and developmental functioning of children with CKD.
Maximal hysteresis: a new method to set positive end‐expiratory pressure in acute lung injury?
Authors: KOEFOED‐NIELSEN J. , ANDERSEN G. , BARKLIN A. , BACH A. , LUNDE S. , TØNNESEN E. , LARSSON A. 
Published: July 2010

Background: No methods are superior when setting positive end‐expiratory pressure (PEEP) in acute lung injury (ALI). In ALI, the vertical distance (hysteresis) between the inspiratory and expiratory limbs of a static pressure–volume (PV) loop mainly indicates lung recruitment. We hypothesized that PEEP set at the pressure where hysteresis is 90% of its maximum (90%MH) would give similar oxygenation, but less cardiovascular depression than PEEP set at the pressure at lower inflection point (LIP) on the inspiratory limb or at the point of maximal curvature (PMC) on the expiratory limb in ALI.Methods: In 12 mechanically ventilated pigs, ALI was induced in a randomized fashion by lung lavage, lung lavage plus injurious ventilation, or by oleic acid. From a static PV loop obtained by an interrupted low‐flow method, the pressures at LIP [25 (25, 25) cmH2O, mean and 25, 75 percentiles], at PMC [24 (20, 24) cmH2O], and at 90% MH [19 (18, 19) cmH2O] were determined and used for the PEEP‐settings. We measured lung inflation (by computed tomography), end‐expiratory lung volume (EELV), airway pressures, compliance of the respiratory system (Crs), blood gases, cardiac output and arterial blood pressure.Results: There were no differences between the PEEP settings in EELV or oxygenation, but the 90%MH setting gave lower end‐inspiratory pause pressure (P<0.025), higher Crs (P<0.025), less hyper‐aeration (P<0.025) and better maintained hemodynamics.Conclusion: In this porcine lung injury model, PEEP set at 90% MH gave better lung mechanics and hemodynamics, than PEEP set at PMC or LIP.