bluuebunny/crossref_metadata_2025_split huggingface dataset:
Alginate Encapsulated Bifidobacteria Survival in Mayonnaise
Authors: KHALIL ALI H. , MANSOUR ESAM H. 
Published: August 2010

ABSTRACT Bifidobacterium bifidum and Bifidobacterium infantis were added to mayonnaise as either free cells or encapsulated. The survival of bifidobacteria and their effect on mayonnaise quality were evaluated. The viability of free cells disappeared after 2 wk; however, encapsulated B. bifidum survived well for 12 and B. infantis for 8 wk. Mayonnaise containing encapsulated bifidobacteria had lower total bacterial counts compared to other treatments. Yeast and mold started to appear after 12 wk of storage in mayonnaise containing encapsulated bifidobacteria and after 6 wk with other treatments (control, cells free of bifidobacteria). Mayonnaise containing encapsulated bifidobacteria had higher titratable acidity and lower TBA values than other treatments. Sensory properties of mayonnaise were improved by the addition of encapsulated bifidobacteria.
Antimicrobial Effects of Pressured Carbon Dioxide in a Continuous Flow System
Authors: SHIMODA M. , YAMAMOTO Y. , COCUNUBO‐CASTELLANOS J. , TONOIKE H. , KAWANO T. , ISHIKAWA H. , OSAJIMA Y. 
Published: August 2010

ABSTRACTThe application of microbubbles of pressured CO2 greatly increased CO2 concentration in the solution treated. By treatment at 6 MPa, 35°C and average residence time 15 min, L. brevis was completely inactivated at the level of dissolved CO2,γ≧ 11 (γ, Kuenen's gas absorption coefficient). E. coli and S. cerevisiae required γ≧ 17, and T. versatilis required γ≧ 21 for complete inactivation. Z. rouxii could be sterilized at 20 MPa and 26. A comparison of the continuous and batch method showed that L. brevis was inactivated completely under pressured CO2 > 0.16 g/cm3 with the continuous method and >0.9 g/cm3 with the batch method.
Raw and Processed Oat Ingredients Lower Plasma Cholesterol in the Hamster
Authors: YOKOYAMA WALLACE H. , KNUCKLES BENNY E. , STAFFORD ALLAN , INGLETT GEORGE 
Published: August 2010

ABSTRACTThe objective of this study was to determine if Oatrim, a product developed for use as a fat substitute, could also reduce plasma cholesterol due to its soluble dietary fiber content. Diets with soluble fiber contents of 0% (oat hydrolyzate) or 4.2–4.3%β‐glucan from oat or Oatrim were fed to hamsters for 21 days. All oat derived diets reduced serum cholesterol compared to a control diet containing cellulose (p≥0.05). The available carbohydrate produced by the Oatrim process correlated inversely (r20.95) with low density lipoproteincholesterol concentration.
Sulfurous Off‐Flavor Formation and Lipid Oxidation in Heat‐Sterilized Meat in Trays
Authors: LANGOURIEUX S. , ESCHER F.E. 
Published: August 2010

ABSTRACTThe development of a strong sulfurous off‐flavor as compared to lipid oxidation in heat‐sterilized meat in trays was investigated. Hydrogen sulfide and ethane were used as indicators for sulfurous off‐flavor and lipid oxidation, respectively. Nitrogen flushing suppressed oxidation but greatly enhanced formation of hydrogen sulfide. Concentrations of hydrogen sulfide were lower in HTST‐processed meat and also decreased during storage of both nonflushed and nitrogen‐flushed samples. The addition of rosemary extract as primary antioxidant lessened both hydrogen sulfide and ethane formation for a limited storage period. Citric acid as the secondary antioxidant had little effect. Use of a primary antioxidant and application of HTST process conditions seemed to balance hydrogen sulfide and ethane formation.
Acceptance by American and Asian Consumers of Extruded Fish and Peanut Snack Products
Authors: SUKNARK K. , McWATTERS K.H. , PHILLIPS R.D. 
Published: August 2010

ABSTRACTFish snack half‐products were produced using extrusion temperatures and screw speeds of 97°C and 285 rpm, 95°C and 350 rpm, and 95°C and 220 rpm. Peanutsnack half‐products were produced at 100°C and 250 rpm, 95°C and 325 rpm, and 95°C and 250 rpm. The half‐products were fried at 200°C for 1.5 min and evaluated for acceptability using a 9‐point hedonic scale. Temperature and screw speed influenced consumer acceptance. Aroma, flavor, and overall acceptance of fish snack products were rated significantly higher by Asian consumers(n = 30) than by American consumers (n = 30). There was no significant difference in ratings for all sensory attributes and overall acceptance of peanut snack products by Asian or American consumers.
Cook Yield, Texture and Gel Ultrastructure of Model Beef Batters as Affected by Low Levels of Calcium, Magnesium and Zinc Chloride
Authors: Nayak R. , Kenney P. B. , Slider S. , Head M. K. , Killefer J. 
Published: August 2010

ABSTRACTEffects of 0.05% CaCl2, MgCl2, or ZnCl2, with or without 0.4% sodium tripolyphosphate (STPP), were investigated in high fat (HF; 30% fat) or low fat (LF; 10% fat) model beef batters. Cook yield (CY), texture, and gel ultrastructure were evaluated. With STPP, CaCl2 increased CY, and in the absence of STPP, ZnCl2 decreased CY and cohesiveness (p<0.05). Low‐fat, ZnCl2‐treated batters without STPP had the lowest (p<0.05) hardness. Addition of STPP resulted in a homogeneous matrix in HF batters. In MgCl2‐treated HF batters, protein film surrounding fat globules had greater integrity than control, CaCl2 or ZnCl2 treatments. In ZnCl2‐treated HF batters (without STPP) a protein sheet was present without evidence of film encased droplets. Low‐fat batters with STPP had finer, more porous networks than those without STPP.
Myofibrillar Protein Solubility of Model Beef Batters as Affected by Low Levels of Calcium, Magnesium and Zinc Chloride
Authors: Nayak R. , Kenney P. B. , Slider S. , Head M. K. , Killefer J. 
Published: August 2010

ABSTRACTPreblended composites of semimembranosus and adductor muscles were stored 12h at 4°C with 2.0% NaCl, 0 or 0.05% CaCl2, MgCl2, or ZnCl2 and 0 or 0.4% sodium tripolyphosphate (STPP). Model systems were formulated to contain 30% fat (high fat; HF) or 10% fat (low fat; LF). Divalent salts lowered extract pH and ZnCl2 elicited the greatest reduction. At both fat levels, CaCl2 increased and ZnCl2 decreased protein solubility, compared to the control (p<0.05). Myosin was not detected in ZnCl2‐treated HF and LF batters without STPP and in the presence of STPP, MgCl2 and ZnCl2 increased myosin concentration at both fat levels (p<0.05). Zinc chloride increased actin concentration in HF batters; whereas, MgCl2 decreased soluble actin in LF batters (p<0.05). Magnesium chloride (0.05%) increased soluble proteins in LF batters containing 0.4% STPP by increasing myosin extractability.
Laboratory Reaction Cell to Model Maillard Color Development in a Starch‐Glucose‐Lysine System
Authors: Bates L. , Ames J. M. , MacDougall D. B. , Taylor P. C. 
Published: August 2010

ABSTRACTA starch‐glucose‐lysine Maillard system was heated in a reaction cell at different pHs (2.9 to 10.7), moisture (13 to 18%) and temperature (100 to 155°C). Tristimulus Z values were used to develop a quadratic response surface regression equation. Fitted values from the equation modeled very accurately the effect of pH (2.9 to 9.0), moisture and temperature. Color development followed Arrhenius kinetics over the range 120 to 155 °C. Activation energies for color development at all pH and moisture levels were between 41.1 and 110.6 kJ/mol. Activation energy generally decreased as moisture content increased and as pH increased from 8.5 to 10.7.
Color Characteristics of Irradiated Vacuum‐Packaged Pork, Beef, and Turkey
Authors: Nanke K. E. , Sebranek J. G. , Olson D. G. 
Published: August 2010

ABSTRACTChanges in color of irradiated meat were observed to be species‐dependent. Irradiated pork and turkey became redder due to irradiation but irradiated beef a* values decreased and yellowness increased with dose and storage time. The extent of color change was irradiation dose‐dependent and was not related to myoglobin concentration. Visual evaluation indicated pork and turkey increased in red ness whereas beef decreased in redness as dose levels increased. Reflectance spectra showed that irradiation induced an oxymyoglobin‐like pigment in pork and that both oxymyoglobin and metmyoglobin developed in beef as a result of irradiation.
Quality of Restructured Hams Manufactured with PSE Pork as Affected by Water Binders
Authors: Motzer E. A. , Carpenter J. A. , Reynolds A. E. , Lyon C. E. 
Published: August 2010

ABSTRACTRestructured hams were made from modified food starch (MFS), kappa‐carrageenan (k‐c), isolated soy protein (ISP), and processed with different levels of PSE pork [100% Normal, 50% PSE/50% Normal, 100% PSE]. Hams were ground, tumbled for 2h with a brine, stuffed, and water cooked. Bind strength values decreased and expressible moisture increased with addition of PSE pork to the ISP and k‐c treatments. Incorporation of MFS decreased bind strength and expressible moisture and increased yields in the 100P treatment. Results indicated MFS enhanced the water retention of PSE pork in a restructured product.
Emulsification of Commercial Dairy Proteins with Exhaustively Washed Muscle
Authors: Imm J. Y. , Regenstein J. M. 
Published: August 2010

ABSTRACTThe addition of dairy proteins to exhaustively washed chicken breast muscle improved the emulsion stability in heated cream layers (emulsions) containing whey protein concentrate (WPC) or whey protein isolate (WPI). The initial weight of the heated cream layers made with WPC or WPI was heavier than those for sodium caseinate (CNate) or milk protein isolate (MPI). The addition of CNate or MPI resulted in decreased emulsion stability and increased inhibition of myosin heavy chain and actin participation in the emulsion formation compared to WPC or WPI.
Quality of Strawberries Automatically Packed in Different Plastic Films
Authors: García J. M. , Medina R. J. , Olías J. M. 
Published: August 2010

ABSTRACTThe quality of strawberries (Fragaria ∞ ananassa Duch. cvs. Oso Grande and Camarosa) non wrapped or packed in cellulose, perforated polypropylene, nonperforated polypropylene (automatically), and polyvinylchloride (manually) during storage at 18°C was compared. Nonperforated polypropylene packages of fruit had the highest CO2 and the lowest O2 content, and the most desirable quality parameters. However, this type of package had undesirable appearance due to water condensation. Cellulosic films maintained a well balanced internal atmosphere, but were wrinkled. Perforated polypropylene and polyvinylchloride packages exhibited the best appearance, but fruits packed in perforated polypropylene o films rapidly deteriorated. Unwrapped fruits had the least desirable quality in both varieties.
True Thermal Conductivity Determination of Moist Porous Food Materials at Elevated Temperatures
Authors: Goedeken D. L. , Shah K. K. , Tong C. H. 
Published: August 2010

ABSTRACTThermal conductivity (k) of bread samples, moisture content 5% to 44%, (w/w, wet basis) and porosity 0.18 to 0.90, was measured in a sealed stainless steel vessel using the probe method from 25 to 85°C. Significant differences were observed in measured thermal conductivity before and after air pressure was applied to the sample indicating the influence of vapor phase moisture migration on thermal conductivity. The difference increased as temperature and moisture content were increased. True thermal conductivity of bread was found to agree with predictions using a volume fraction model when moisture migration was completely suppressed at an applied air pressure of 18 atm.
Nonenymatic Browning, Fluorescence Development, and Formation of Pyrrole Derivatives in Phosphatidylethanolamine/ Ribose/Lysine Model Systems
Authors: Hidalgo Francisco J. , Nogales Fatima , Zamora Rosario 
Published: August 2010

ABSTRACTBrowning, fluorescence, and pyrrole formation were determined in 4 mixtures of phosphatidylethanolamine (PE), ribose (RI), and/or lysine (lys) incubated at 60°C to study the contribution of lipid oxidation to food browning when lipid oxidation products are formed in the presence of other food components. The 4 assayed systems (PE/lys, PE/RI, RI/lys, and PE/RI/lys) were also extracted with chloroform‐methanol (2:1) to distinguish between the nonenzymatic browning produced with the amino group of PE and that produced with the amino groups of lys. Under the assay conditions, both the RI and the oxidized products produced in the fatty acid chains of PE contributed to the development of browning in the assayed systems. However, RI and oxidation products of PE exhibited different reactivities for the different amino groups involved in these reactions. Thus, the oxidized lipids reacted with the amino group of PE with preference for the amino group of lys, and this preference was reversed for RI. These results suggest that the contribution of both carbohydrates and lipid oxidation products to food browning may be distinguished. In addition, determination of oxidized lipid/ethanolamine derivatives in phospholipids may be an alternative procedure to evaluate oxidative damage in foods.
Rapid Determination of Spinal Cord Content in Ground Beef by Near‐Infrared Spectroscopy
Authors: Gangidi Rahul Reddy , Proctor Andrew , Pohlman Fred William , Meullenet Jean‐Francois 
Published: August 2010

ABSTRACT:The potential of near‐infrared spectroscopy to measure spinal cord content in ground beef was investigated. Near‐infrared spectra were obtained for ground beef adulterated with 0 to 100 ppm spinal cord. A partial least square model was developed with 2nd derivative near‐infrared spectral data (5400/cm to 10000/cm). The model showed a calibration of Rval= 0.94 and a validation of Rval= 0.90. The detection limit of the model was 21 ppm, and sensitivity to detect true positive spinal cord–adulterated samples was 87%. Near‐infrared spectroscopy has the potential to identify spinal cord–adulterated ground beef.
Purification of Amylase from Honey
Authors: Babacan Sibel , Rand Arthur G. 
Published: August 2010

ABSTRACT:The major amylase in honey was concentrated by ultrafiltration, isolated by ultracentrifugation and gel filtration, and purified by ion‐exchange chromatography. The amylase activity was in the flow‐through fraction of the anion‐exchange column, suggesting a high isoelectric point (>7.4) for the enzyme. The enzyme fraction from the anion‐exchange chromatography was loaded onto a cation‐exchange column, and the amylase activity was eluted as a single band at 50 mM NaCl. The purification factor after this step was 531‐fold. The purified enzyme was an a‐amylase, as determined by thin‐layer chromatography, with a molecular weight of 57000 Da according to sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE). The results supported the concept that amylase in honey had a high degree of similarity with bee amylase.
Electronic Nose Technology in Quality Assessment: Predicting Volatile Composition of Danish Blue Cheese During Ripening
Authors: Trihaas Jeorgos , van den Tempel Tatjana , Nielsen Per Vággemose 
Published: August 2010

ABSTRACTThis work describes for the 1st time the use of an electronic nose (e‐nose) for the determination of changes of blue cheeses flavor during maturation. Headspace analysis of Danish blue cheeses was made for 2 dairy units of the same producer. An e‐nose registered changes in cheeses flavor 5, 8, 12, and 20 wk after brining. Volatiles were collected from the headspace and analyzed by gas chromatography‐mass spectrometry (GC‐MS). Features from the chemical sensors of the e‐nose were used to model the volatile changes by multivariate methods. Differences registered during ripening of the cheeses as well as between producing units are described and discussed for both methods. Cheeses from different units showed significant differences in their e‐nose flavor profiles at early ripening stages but with ripening became more and more alike. Prediction of the concentration of 25 identified aroma compounds by e‐nose features was possible by partial least square regression (PLS‐R). It was not possible to create a reliable predictive model for both units because cheeses from 1 unit were contaminated by Geotrichum candidum, leading to unstable ripening patterns. Correction of the e‐nose features by multiple scatter correction (MSC) and mean normalization (MN) of the integrated GC areas made correlation of the volatile concentration to the e‐nose signal features possible. Prediction models were created, evaluated, and used to reconstruct the headspace of unknown cheese samples by e‐nose measurements. Classification of predicted volatile compositions of unknown samples by their ripening stage was successful at a 78% and 54% overall correct classification for dairy units 1 and 2, respectively. Compared with GC‐MS, the application of the rapid and less demanding e‐nose seems an attractive alternative for this type of investigation.
Growth or Survival of Listeria monocytogenes in Ready‐to‐Eat Meat Products and Combination Deli Salads During Refrigerated Storage
Authors: Burnett Scott L. , Mertz Erin L. , Bennie Barbara , Ford Thomas , Starobin Anna 
Published: August 2010

ABBSTRACTGrowth or survival of Listeria monocytogenes in cold‐smoked salmon; sliced, cooked ham; sliced, roasted turkey; shrimp salad; and coleslaw obtained at retail supermarkets stored at 5 °C, 7 °C, or 10 °C (41 °F, 45 °F, or 50 °F, respectively) for up to 14 d was evaluated. Cold‐smoked salmon, ham, and turkey were obtained in case‐ready, vacuum packages. All food products were stored aerobically to reflect additional handling within the retail supermarket. Cold‐smoked salmon, ham, and turkey supported the growth of L. monocytogenes at all 3 storage temperatures. Fitted growth curves of initial populations (about 3 log10 colony‐forming units [CFU]/g) in cold‐smoked salmon, ham, and turkey stored at 5 °C achieved maximal growth rates of 0.29, 0.45, and 0.42 log10 CFU/g growth per day, respectively. Storage at 10 °C increased the estimated maximal growth rate of the pathogen by 0.56 to 1.08 log10 CFU/ g growth per day compared with storage at 5 °C. A decline in populations of L. monocytogenes was observed in shrimp salad and coleslaw, and the rate of decline was influenced by storage temperature. Retention of viability was higher in shrimp salad than in coleslaw, where populations fell 1.2, 1.8, and 2.5 log10 CFU/g at 5 °C, 7 °C, and 10 °C, respectively, after 14 d of storage. Inability of shrimp salad and coleslaw to support the growth of L. monocytogenes may be attributed to the acidic pH (4.8 and 4.5, respectively) of the formulations used in this study. Results show that the behavior of L. monocytogenes in potentially hazardous ready‐to‐eat foods is dependent upon the composition of individual food products as well as storage temperature.
Allyl Alcohol Is the Sole Antiyeast Compound in Heated Garlic Extract
Authors: Choi Jong Hoon , Kyung Kyu Hang 
Published: August 2010

ABSTRACTThe principal antiyeast compound of heated garlic was isolated and identified by high‐performance liquid chromatography (HPLC) and gas chromatography‐mass spectrometry (GC‐MS) as allyl alcohol (2‐pro‐pene‐1‐ol). The generation of allyl alcohol was observed in heated garlic as well as in heated pure alliin solution. The pattern of growth inhibition of Candida utilis ATCC42416 by allyl alcohol was essentially the same as that seen with heated garlic and heated alliin solution. The minimum inhibitory concentrations of heated garlic, with an alliin content of 1.5% (w/v), and allyl alcohol were 0.6% (v/v) and 0.002% (v/v), respectively, against C. utilis ATCC42416. Yeasts were extremely sensitive to allyl alcohol, with minimum inhibitory concentration (MIC) ranging from 0.002% (v/v) to 0.014% (v/v), while bacteria were not very sensitive to allyl alcohol, with MIC ranging from 4% to 7%. Among yeasts, xerotolerant strains, including Zygosaccharomyces rouxii, were significantly less sensitive to allyl alcohol and heated garlic extract than others. Allyl alcohol is different from all other known antimicrobial compounds found in garlic in that it does not contain sulfur in its molecule.
Retention of Ginsenosides in Dried Ginseng Root: Comparison of Drying Methods
Authors: Popovich David G. , Hu Chun , Durance Timothy D. , Kitts David D. 
Published: August 2010

ABSTRACTNorth American ginseng (Panax quinquefolius) has a long history of use and is currently a commercially reliable natural health commodity. Ginsenosides or triterpene saponins are generally regarded as bioactive constituents for several observed health effects associated with ginseng. North American ginseng was dried using 3 different drying techniques to assess the ginsenoside content of prepared extracts. Drying methods included freeze‐drying (FD), air‐drying (AD), and vacuum microwave‐drying (VMD) of ginseng root. High‐performance liquid chromatography (HPLC) analysis showed that FD ginseng processing gave greater (P≥ 0.05) amounts of the fingerprint ginsenosides Rg1 (28 ± 0.9 mg/g, dry weight) and Re (45 ± 0.1) compared with AD (Rg1 19 ± 0.7, Re 29 ± 0.1) and VMD (Rg1 22 ± 0.8, Re 24 ± 0.1); whereas, VMD produced greater amounts of Rb1 (83 ± 0.1) and Rd (13 ± 0.0) than FD (Rb1 62 ± 0.1, Rd 9 ± 0.1) and AD (Rb1 69 ± 0.1, Rd 5 ± 0.0), respectively. Total ginsenoside content was similar for FD and VMD and was the lowest (P≥ 0.05) for AD. Electrospray mass spectrometry (ESI‐MS) analysis showed a total of 12 compounds detected in FD ginseng compared with 10 compounds in ginseng dried by both VMD and AD. Our results support the fact that FD and VMD drying methods of North American ginseng can improve both extraction efficiency and actual retention of individual ginsenoside in root material.
Quality Characteristics of Spaghetti as Affected by Green and Yellow Pea, Lentil, and Chickpea Flours
Authors: Zhao Yonghuan H. , Manthey Frank A. , Chang Sam K.C. , Hou Home‐Jer , Yuan Shaohong H. 
Published: August 2010

ABSTRACTSpaghetti was made from semolina, containing 5% to 30% milled flours of green pea, yellow pea, chickpea, and lentil, respectively. Physical‐chemical characteristics and descriptive sensory and consumer acceptance characteristics were measured. Spaghetti containing legume flours darkened the spaghetti (P < 0.05) but did not affect the cooked weight significantly. Cooking loss and firmness increased with an increase in legume flour content. Trypsin inhibitor activity (TIA/g) was significantly reduced after cooking. Descriptive intensity analysis showed that the firmness, pulse flavor, and color intensity of the pasta products increased with the increase in the percentages of legume flour fortification up to 30%, whereas the intensity of the shiny appearance, elasticity, and overall quality decreased. Consumers preferred control spaghetti (without legume additives) more than the spaghetti containing legume flours and they slightly liked the spaghetti with 15% lentil or green pea and the spaghetti with 20% chickpea or yellow pea.