bluuebunny/crossref_metadata_2025_split huggingface dataset:
FLAME STERILIZATION OF SOME TOMATO PRODUCTS AND FRUITS IN 603 × 700 CANS
Authors: LEONARD SHERMAN , MARSH G. L , YORK G. K. , MERSON R. L , HEIL J. R. , WOLCOTT T. , ANSAR A. 
Published: August 2010

ABSTRACTProcessing of fruits and vegetables in 603 × 700 cans for institutional use is a common commercial practice. The present time‐temperature treatments for assuring commercial sterility are often excessive and unavoidably detrimental to product quality. Using the count reduction system of process lethality evaluation, canned whole peeled tomatoes packed in juice and fruits packed in syrup were experimentally flame sterilized as rapidly in 603 × 700 cans as in 303 × 406 cans.
EXTRUDED FRENCH FRIES FROM DEHYDRATED POTATO GRANULES PROCESSED BY A FREEZE‐THAW TECHNIQUE
Authors: JADHAV S. J. , BERRY L. M. , CLEGG L. F. L. 
Published: August 2010

ABSTRACTSome physicochemical properties of dehydrated potato granules were studied in relation to their suitability for extruded French fries. The freeze‐thaw granules exhibited higher water‐binding capacity (WBC), lower bulk density and larger particle size than the add‐back granules. Microscopic examination revealed that relatively rapid and complete rehydration was associated only with the freeze‐thaw granules. The add‐back granules indicated a thin membrane of insoluble, completely retrograded amylose that was revealed immediately on contact with water while the interior granule absorbed water slowly. These differences were attributed to the respective processing techniques. Trials indicated that the ratio of 1:2.6 rather than 1:2 of granules to water (w/v) is superior for reconstitution and French fry extrusion of the freeze‐thaw granules. Production of good quality extruded French fries from these granules is possible with the use of a mixture of binders such as guar gum, stabilized high amylose corn starch, crosslinked pregelatinized corn starch, and hydroxypropylmethylcellulose.
EFFECT OF STORAGE ON THE CONCENTRATION OF PROLINE AND OTHER FREE AMINO ACIDS IN PORK BELLIES
Authors: SPINELLI L. LAKRITZ. A. M. , WASSERMAN A. E. 
Published: August 2010

ABSTRACTProline is a potential precursor in the formation of N‐nitrosopyrrolidine, a carcinogen that has been detected in fried bacon. The concentration of free proline and 11 additional amino acids were measured on the first and eighth day after slaughter and storage at 2°C. The free amino acids (proline, alanine, glycine, isoleucine, leucine, methionine, phenylalanine, tyrosine, valine, glutamic acid, cystine, aspartic acid) were determined on separated lean tissue, on the adipose tissue, and on samples of intact green pork bellies. The concentration of most of the amino acids increased with storage. Proline in the intact pork bellies increased approximately 52% after 1 wk of storage. Over the same period, free proline in the lean and in the adipose tissues increased 50 and 90% respectively. Effects of extended storage (28 days) on the concentration of free proline in lean tissue was also determined.
DENSITY SEPARATION OF PROTEIN AND CARBOHYDRATES IN A NONAQUEOUS SOLVENT SYSTEM
Authors: FINLEY J. W. 
Published: August 2010

ABSTRACTThe proteins and carbohydrates in wheat flour, soybeans, green peas and dried acid whey were separated on the basis of density in a non‐aqueous solvent system. By dispersing finely milled flour in solvent ranging in density from 1.3–1.5 a protein rich fraction can be readily separated from a carbohydrate‐rich fraction by centrifugation. The protein fraction from wheat flour contained from 58–81% protein while the carbohydrate fraction contained only from 0.4–3.9% protein. After separation and recombination the baking quality of the wheat flour showed little modification. Similar separations were obtained for the other protein sources tested. Trichlorofluoromethane (Freon 11) mixed with ethanol, acetone, ethyl acetate, or hexane were evaluated as solvent systems; the ethanol‐containing mixtures gave significantly better separations than the other solvent systems Acetic acid and formic acid were not effective for improving separation while addition of sodium hypochlorite did improve the separation of protein and starch.
EFFECT OF ENZYME RATIO AND pH ON THE EFFICIENCY OF AN IMMOBILIZED DUAL CATALYST OF GLUCOSE OXIDASE AND CATALASE
Authors: BOUJN JAMES C. , DUDGEON PHYLLIS H. , HULTIN H. O. 
Published: August 2010

ABSTRACTGlucose oxidase and catalase were immobilized to a support of Ni‐impregnated silica alumina. The efficiency, defined as how well the second enzyme in the reaction sequence utilizes the product of the first enzyme‐catalyzed reaction, was determined as a function of the activities of the two enzymes on the support. Catalase efficiency decreased with decreasing catalase activity. At a constant ratio of enzymic activities, efficiency of the dual system decreased with decreasing absolute activities. The dual immobilized system exhibited an optimal pH at 5.5 (optimal pH of glucose oxidase); this was not observed with either a soluble or an immobilized mixed system.
REACTIONS BETWEEN AMINO ACIDS AND ORGANIC ACIDS: REACTION OF TRYPTOPHAN AND ALPHA‐KETOGLUTARIC ACID
Authors: CHU N. T. , CLYDESDALE F. M. 
Published: August 2010

ABSTRACTThis study involved an investigation of the discoloration found to be caused by the interaction between α‐ketoglutaric acid and tryptophan. Many products were formed by this interaction, but only the five compounds in the highest concentration were isolated: three were blue, one green and one a brown‐yellow. Unfortunately, due to instability, these compounds were not identified However, the concentration of both cu‐ketoglutaric acid and tryptophan, utilized during the reaction, were analyzed The results indicated that the ratio of α‐ketoglutaric acid to tryptophan utilized was approximately 3:1. From these results along with various identification procedures (paper chromatography, UV‐Vis, and IR spectroscopy, and organic synthesis) a pathway is postulated for the formation of the colored compounds in this interaction.
WATER ACTIVITY DETERMINATION: A COLLABORATIVE STUDY OF DIFFERENT METHODS
Authors: LABUZA T. P. , ACOTT K. , TATiNl S. R. , LEE R. Y. , FLINK J. , McCALL W. 
Published: August 2010

ABSTRACTSeven methods of water activity (aw) measurement were tested in a collaborative study between three laboratories. These methods included the direct measurement of vapor pressure, an isopiestic technique and several electronic devices. Both saturated salt solutions and foods were measured. When compared to standards, the vapor pressure manometric (VPM) technique gave the best results. However, the absolute values of the standards are questionable. The results of the comparison of the values for foods showed a range of ##0.02 aW units. Thus, one can question the validity of literature values reported to three decimal places or the absolute values for limits on microbial growth. This research suggests that some standards must be set for all research groups and shows that overall, the VPM is probably the best and most accurate method
Staphylococcus aureus CHALLENGE STUDY IN AN INTERMEDIATE MOISTURE FOOD
Authors: BOYLAN S. L. , Acott K. A. , LABUZA T. P. 
Published: August 2010

ABSTRACTThe effectiveness of several microbial inhibitors in preventing the growth of Staphylococcus aureus in an intermediate moisture food was tested. S. aureus was inoculated into the food at aw's of 0.86–0.90 and pH 5.2 and 5.6. Not all inhibitors prevented growth. The effectiveness against S. uureus was a function of both pH and aw. Of the compounds tested, methyl paraben, sodium benzoate, potassium sorbate, and calcium propionate proved to be the most effective against S. aureus at low concentrations.
DISCOLORATION OF CHILLED SWEET POTATO [Ipomoea batatas (L.) Lam.] ROOTS: FACTORS RELATED TO CULTIVAR DIFFERENCES
Authors: PORTER W. C. , PHARR D. M. , KIJSHMAN L. J. , POPE D. T. 
Published: August 2010

ABSTRACTRoots of sweet potato cultivar Jewel, and two unnamed selections (213 × 228–1, and 2.57 × 255‐8) were stored at 5°C or 14°C for 10 wk. Increased discoloration of certain cultivars of chilled sweet potato roots is apparently not due to an increase in the amount of extractable peroxidase or chlorogenic acid oxidase activity. Chilled tissues of 213 ×228–1 discolored and showed an increase in pH and chlorogenic acid. Chilled tissues from roots of 257 × 255‐8 exhibited an increase in pH, but did not increase in chlorogenic acid content and were only slightly discolored. Tissues of Jewel changed little in pH or chlorogenic acid content and discolored the least of the three cultivars. Chlorogenic acid discolored under the influence of high pH. The data indicate that differences among cultivars in discoloration resulting from chilling injury may be due to differences in tissue pH and chlorogenic acid content.
EFFECT OF VARIOUS MAGNESIUM SOURCES ON BREADMAKING CHARACTERISTICS OF WHEAT FLOUR
Authors: RANHOTRA G. S , LOEWE R. J. , LEHMANN T. A. , HEPBURN F. N. 
Published: August 2010

ABSTRACTA number of organic (lactate, acetate and citrate) and inorganic (chloride, phosphate, oxide, carbonate, sulfate and hydroxide) magnesium sources, but oxide in particular, were tested for their effect on the quality of bread made by sponge‐dough, no‐time dough and continuous mix procedures. When added at the level of 44.1 mg of magnesium per 100g flour, magnesium‐rich sources (oxide, hydroxide and carbonate), but not the others, raised bread pH appreciably and adversely affected loaf volume and general quality including the flavor. Further studies, using sponge‐dough procedure and magnesium oxide, revealed that adding magnesium to the dough instead of the sponge or using flour prefortified with magnesium, greatly improved loaf volume and overall quality; such an improvement also occurred when pH elevation, due to magnesium added to the sponge, was prevented by acetic acid added to the sponge or the dough.
NITRITE BINDING SITES ON MYOGLOBIN
Authors: LEE S. H. , CASSENS R. G. 
Published: August 2010

ABSTRACT 1 5 N‐labelled nitrite was used to determine the amount of nitric oxide bound to unheated compared to heated myoglobin. Heated samples contained twice the amount of 15N as unheated samples. The globin portion was likely detached from the myoglobin by heating, and two sites for binding of nitric oxide were therefore made available.
COMPOSITION OF SOME COMMERCIAL DRY SAUSAGES
Authors: ACTON J. C. , DICK R. L. 
Published: August 2010

ABSTRACTMoisture content of 8 types of dried sausage products varied from 58.9–26.4%. Fat, ash, protein nitrogen and total acidity values of each type increased as the moisture content decreased Bacterial counts indicated that the majority of the sausages were fermented, containing the same range of lactic acid bacterial counts as found for total plate counts. Sausage pH ranged from a low of 4.42 to 5.58. A classification system of dried sausages based on moisture‐to‐protein ratio and percent moisture was found by regression analysis to fit a linear plot. The classification system also included descriptive terminology generally used in industry to denote the stage of product dryness.
Heat Transfer During the Freezing of Liver in a Plate Freezer
Authors: CREED PHILIP G. , JAMES STEPHEN J. 
Published: August 2010

ABSTRACTThe overall heat transfer coefficient was determined for a vertical plate freezer by the transient temperature method and used in a modification of Plank's equation by Cleland and Earle to predict the freezing time of blocks of pig liver. A comparison of predicted and previously published experimental freezing times showed an average absolute error of 6.5%. Overall heat transfer coefficients for the main types of fibreboard packaging were also determined together with their effect on predicted freezing time. This work has highlighted many of the advantages of plate freezing which has yet to gain wide acceptance in the U.K. meat industry.
Correlations of Sensory and Instrumental Evaluations of Roast Beef Texture
Authors: BRADY P. L. , HUNECKE M. E. 
Published: August 2010

ABSTRACTBeef semitendinosus roasts heated to endpoint temperatures of 60°, 70°, and 80°C were evaluated by a taste panel and by instrumental tests of shear, penetration, and compressive force. Correlations were found between sensory parameters of chewiness, hardness and tenderness and between these parameters and shear parameters of firmness and cohesiveness. Compression‐hardness was related positively to panel scores for moisture and negatively to mealiness scores. Compression‐cohesiveness was related only to panel scores for oiliness while compression‐springiness and penetration hardness were not related to any of the sensory parameters evaluated.
Limonoid Debittering of Citrus Juice Sera By Immobilized Cells of Corynebacterium fascians
Authors: HASEGAWA SHIN , VANDERCOOK CARL E. , CHOI GRACE Y. , HERMAN ZAREB , OU PETER 
Published: August 2010

ABSTRACTCorynebacterium fascians cells capable of metabolizing limonoids were prepared conveniently with inexpensive carbon sources such as fructose, galactose and citric acid. Cells thus obtained were immo‐bilized in acrylamide gel and used in a biological debittering process previously developed. The process significantly reduced limonin and nomilin contents of citrus juice sera. It was particularly effective toward the reduction of nomilin. The debittering treatment did not have adverse effects on the composition of other citrus constituents such as citric, malic, ascorbic acids, fructose, glucose and sucrose.
Effects of Oxygen Absorber and Temperature on ω3 Polyunsaturated Fatty Acids of Sardine Oil during Storage
Authors: SUZUKI HIRAMITSU , WADA SHUN , HAYAKAWA SEIICHI , TAMURA SINPATIRO 
Published: August 2010

ABSTRACTTo prevent loss of w3 polyunsaturated fatty acids over long‐term preservation, the effects of temperature and oxygen absorber on the fatty acids of sardine oil stored in air‐tight film were studied. The fatty acids of sardine oil and lipids in the diet of experimental animals rapidly decreased over 1 month at 22°C. The amounts in the diet decreased slowly at 2°C; however, no alterations in the oil samples were observed for 6 months. Also, the amounts did not change at ‐30°C. Significant changes in samples treated with oxygen absorber were not observed under all temperatures during 6 months storage (P > 0.05). These results indicate that treatment with an oxygen absorber and/or freezing can prevent ω3 polyunsaturated fatty acids of fish oil from decreasing during storage.
Effects of Gamma‐Radiation on Cooking Quality and Sensory Attributes of Four Legumes
Authors: RAO V. S. , VAKIL U. K. 
Published: August 2010

ABSTRACTEffects of gamma‐radiation (1‐10 kCy) on selected functional properties were studied in four legumes: green gram, lentil, horsebean and Bengal gcam. Water absorption capacity of irradiated legume samples increased, although pasting temperature was not appreciably changed. Maximum gelatinization viscosity decreased progressively in all samples with increasing radiation dose. Irradiation at 2.5‐10.0 kGy of all legume samples caused a significant reduction in cooking time compared to controls. The force required to compress irradiated cooked samples was reduced. Irradiated samples (5 kGy) were rated as softer than control and 2.5 kGy sample by taste panel members. Sensory evaluation of cooked unirradiated and irradiated (5 kGy) samples revealed no significant differences in acceptability.
Use of an Edible Film to Maintain Water Vapor Gradients in Foods
Authors: KAMPER S. L , FENNEMA O. 
Published: August 2010

ABSTRACTAn edible, biiayer film consisting of a layer of stearic‐palmitic acid and a layer of hydroxypropyl methylcellulose was situated between two food components of markedly different water activities to determine the film's ability to retard equalization of water activity. Tomato paste or salted tomato paste was used as the high‐moisture food and ground crackers were used as the low‐moisture food. Compared to a filter paper control, the bilayer film substantially slowed transfer of water from the salted tomato paste to the crackers during 14 days at 25°C and 21 days at 5°C. During 70 days at ‐20°C, the film essentially stopped the transfer of water from tomato paste to the crackers.
Finite Element Analysis of Moisture Diffusion in Stored Foods
Authors: LOMAURO G. J. , BAKSHI A. S. 
Published: August 2010

ABSTRACTA Finite Element model was used to predict the average moisture content of foods represented by axisymmetric shapes. The model was found to adequately predict the moisture content for the majority of the foods represented by cereal, dairy, fruit, vegetable, meat and semi‐moist bakery food groups. For two foods, flour desorbing to 0.11 aw and turnips adsorbing to 0.75 aw, the predictions lmproved when variable diffusivity was used as contrasted with constant diffusivity. The Finite Element model was tested for different foods with different size, shape and diffusion potential.
Bioavailability of Iron in Green Peas, Spinach, Bran Cereal, and Cornmeal fed to Anemic Rats
Authors: ZHANG DEJIA , HENDRICKS DELOY G. , MAHONEY ARTHUR W. , CORNFORTH DAREN P. 
Published: August 2010

ABSTRACTBioavailability of iron from green peas, spinach, bran cereal and cornmeal was evaluated by hemoglobin regeneration efficiency in the anemic rat. By analysis these respective food items contained 85, 163, 55 and 35 mg of iron per kg of dry weight. Iron from ferrous sulfate, peas, spinach, bran cereal and cornmeal was converted to hemoglobin iron with respective efficiencies of 67, 64, 34, 53 and 39 percent. Based on these bioavailabilities, peas, spinach, bran cereal, and cornmeal provide 14, 19, 12, and 3 mg of available iron per 1000 kcal. Plant foods can make significant contribu tions of available iron in the diet.
Comparison of the Volatile Constituents from Rabbiteye Blueberries (Vaccinium ashei) During Ripening
Authors: HORVAT R. J. , SENTER S. D. 
Published: August 2010

ABSTRACTGLC‐MS analyses of steam distillates prepared from Delite, Tifblue, and Woodard cultivars of rabbiteye blueberries at three stages of maturity showed qualitative and quantitative differences in their organic constituents. Fifty‐one compounds, consisting of aldehydes, ketones, alcohols, aromatic hydrocarbons, terpenes, esters, and three methyl substituted indanones (the latter tentative) were identified and compared. Most compounds with molecular weights of 100 ‐ 200 amu appeared to increase with maturity and indicate potential use as indices of quality. Terpenes, C6 unsaturated aldehydes, and unsaturated alcohols were the predominant types of compounds identified in the distillates. Synthetic mixtures of lina‐ 1001, trans‐2‐hexenal, trans‐2‐hexenol, cis‐3‐hexen‐1‐ol and geraniol possessed typical fruity aromas reminiscent of fresh blueberry odorflavor as determined by informal sensory evaluations.
Chemical Composition and Nutritive Value of Truffles of Saudi Arabia
Authors: SAWAYA W. N. , AL‐SHALHAT A. , AL‐SOGAIR A , AL‐MOHAMMAD M. 
Published: August 2010

ABSTRACTThe chemical composition and nutritional quality of truffles of Saudi Arabia, Terfezia claveryi and Tirmania nivea, were studied. Results showed 19.6 and 27.2% protein, 2.8 and 7.4% fat, 7.0 and 13.2% crude fiber, 4.6 and 5.4% ash and 1.8 and 5.1% ascorbic acid for T. claveryi and T. nivea, respectively. Both varieties contained high amounts of K and P and fair levels of Fe, Cu, Zn and Mn. All essential amino acids were present in fairly good amounts. Leucine and lysine were the fist limiting amino acids in T. claveryi and valme in T. nivea. In‐vitro protein digestibility (82.8 ‐ 86.7%) was slightly lower than that of Animal Nutrition Research Council (ANRC) casein (90.0%) but the calculated protein efficiency ratio (2.1 ‐ 2.49) was relatively close to the value of 2.5 for ANRC casein.
Influence of the Composition of Potatoes on Their Cooking Kinetics
Authors: HARADA T. , TIRTOHUSODO H. , PAULUS K. 
Published: August 2010

ABSTRACTA previous study of three potato varieties indicated that shear force measurement may be used to predict the behavior of certain potato properties during cooking. To verify this hypothesis and to confirm other previous findings, slices (6 mm thick, 30 mm in diameter) of 21 potato varieties were thermally treated in water at 100°C. Mathematical expressions were assessed, and coefficients were determined to describe the kinetic behavior of the varieties.
Sensory and Chemical Characteristics of Pork Chops as Affected by Precooking, Curing and Frozen Storage
Authors: MILLER L. F. , HEDRICK H. B. , BAILEY M. E. 
Published: August 2010

ABSTRACTFour processing procedures were compared as methods of reducing warmed‐over flavor (WOF) of pork chops during frozen storage for 84 days, These procedures were (1) oven‐broiled chops, (2) chops from loins precooked with no additives, (3) chops from loins cured with 0.5% salt and 40 ppm NaNO2 and precooked, and (4) chops from loins cured with 2% salt and 120 ppm NaNO2 and precooked. Samples were evaluated by the TBA test, Warner‐Bratzler shear, hydroxyproline assay and by sensory analysis after frozen storage at ‐18°C. Chops from the three precooked treatments were more tender than oven‐broiled chops. Nitrite inhibited WOF development of precooked chops during frozen storage and 40 ppm nitrite was nearly as effective as 120 ppm.
Descriptive Sensory Assessment of Beef Steaks by Category Scaling, Line Scaling and Magnitude Estimation
Authors: SHAND P. J. , HAWRYSH Z. J. , HARDIN R. T. , JEREMIAH L. E. 
Published: August 2010

ABSTRACTEighteen trained panelists evaluated the eating quality of a total of 54 cooked semimembranosus steaks from delay chilled and hot boned treatments using category scaling (CS), line scaling (LS) and magnitude estimation (ME) in different sequences. Treatment F‐values showed that CS was most sensitive and LS was least sensitive in detecting differences in steak quality attributes. ME was as sensitive as CS to most treatment differences. For tenderness, correlations between each of the three evaluation techniques were high (r > 0.86). Significant correlations (r > 0.63) between panel tenderness assessments and shear data were also found. CS was most preferred and ME was least preferred by panelists. Panelists found ME the most difficult to use.
Heat‐Induced Aggregation and Denaturation of Egg White Proteins in Acid Media
Authors: WATANABE KENJI , MATSUDA TSUKASA , NAKAMURA RYO 
Published: August 2010

ABSTRACTHeat‐induced aggregation and denaturation of egg white proteins adjusted to pH 5.5, 4.5, 3.5 and 2.5 were investigated by vertical flat‐sheet polyacrylamide gel electrophoretic and differential scanning calorimetric methods. The fractional and step‐wise aggregation of egg white proteins was caused by heating. As the acidity was increased from pH 5.5 to 2.5, ovotransferrin, ovomacroglobulin, globulin G3A, globulins A1 and A2, and ovalbumin became much more unstable to heat. However, ovomucoid and ovoinhibitor did not aggregate in the acidified egg white under heat treatments of 3 min at 90°C or 20 min at 74°C. The heat‐induced aggregation of flavoprotein was slightly greater at pH 4.5 and 3.5 than at pH 5.5 and 2.5.
Effect of Magnesium Fertilizers on Total Glycoalkaloids and Nitrate‐N in Katahdin Tubers
Authors: MONDY NELL I. , PONNAWPALAM RATHY 
Published: August 2010

ABSTRACTThe effect of two sources of magnesium fertilization (56 kg/ha, MgO). ensom salt and dolomite. on total alvcoalkaloid (TGA) and nitrate‐nitrogen (N03‐N) content of Katahdin potatoes was examined. Both magnesium fertilizers increased the TGA and NOJ‐N content of tubers. Tubers grown in soils receiving epsom salt had significantly (p < 0.05) higher TGA content than the tubers receiving dolomite immediately following harvest, but after 5 mo storage, no significant differences were observed between the two Mg sources. The NO3‐N levels in tubers from plants receiving Mg fertilization were higher than the controls. Those receiving epsom salt were higher than those receiving dolomite. The N03‐N levels decreased in all tubers after 5 mo storage. Cortex tissue was significantly (p < 0.05) higher in N03‐N than the pith.