bluuebunny/crossref_metadata_2025_split huggingface dataset:
The yeast flora of stored ready‐to‐use carrots and their role in spoilage
Authors: BABIC ISABELLE , HILBERT GHISLAINE , NGUYEN‐THE CHRISTOPHE , GUIRAUD JOSEPH 
Published: July 2010

SummarySpoilage of ready‐to‐use grated raw carrots packaged in polymeric films and stored at 10°C was investigated for involvement of yeasts. Cryptococcus albidus was only isolated during the first 3 days of storage, increasing to levels of 105–106g‐1. Candida lambica was more commonly isolated after 3–7 days of storage, and reached 107–108g‐1 after 12 days. Candida sake was present throughout storage, increasing from 105–106 after 3 days to 107–108 after 12 days. In some samples, Candida parapsilosis and Candida tropicalis were also isolated at levels similars to C. sake. All the yeasts isolated at the end of storage were fermentative species and their metabolism was characterized with a Warburg apparatus. Neither the number of yeasts nor the composition of the yeast flora were related to the deterioration of the product. Although Candida lambica inoculated on grated carrots caused spoilage after 12 days at 10°C, the high O2 permeable film was most effective in reducing exudate.
Analysis of the sugar content of fruit juices and drinks using ultrasonic velocity measurements
Authors: CONTRERAS NORMA I. , FAIRLEY PETER , McCLEMENTS DAVID J. , POVEY MALCOLM J. W. 
Published: July 2010

SummaryThe use of ultrasound to determine the sugar content of fruit juices and drinks has been assessed. The velocity of ultrasound and the density were measured in solutions of D‐glucose, D‐fructose, and sucrose at various concentrations (0–40% w/v) and temperatures (10–30°C). The velocity of ultrasound was measured in 50:50wt:wt mixed solutions of sucrose and D‐glucose over the same range of concentrations and temperatures. Measurements of the velocity of ultrasound, the density and the refractive index were made on various fruit juices and drinks at 20°C. The sugar content of the juices and drinks was determined by enzymatic assay. Ultrasonic measurements are shown to predict sugar contents in pure sugar solutions to within 0.2% w/v and in mixed sugar solutions to within 0.5% w/v. The ultrasonic measurements were sensitive to sugar species. It is shown that ultrasound compares well with other techniques for sugar content determination in fruit juices and drinks, and has the advantage that the equipment can be used for on‐line process control. Applications for this ultrasonic technique are proposed.
Alcohol deterpenation of black pepper oil
Authors: PINO JORGE A , BORGES PEDRO , SANCHEZ RAMON 
Published: July 2010

SummaryThe alcohol extraction of black pepper oil using three different oil to 60%‐alcohol ratios was studied. Quantitative composition of the oils was established through their physical constants and gas‐liquid chromatography. The 1:2 oil to 60% ethanol ratio showed the lowest oil recovery but resulted in sesquiterpeneless oil with the lowest terpene content and closest in sensory profile to the original oil.
Hydration of heat‐treated soy protein isolate and its effect on the molten flow properties at an elevated temperature
Authors: HAYASHI NOBUYUKI , HAYAKAWA ISAO , FUJIO YUSAKU 
Published: July 2010

SummaryThe relationship between the flow properties of soy protein isolate (SPI) at 140°C, measured using an extrusion viscometer, and changes in the hydration state were investigated. The state of the water in SPI was analysed by measurement of the freezable water content using differential scanning calorimetry (DSC) and by spin‐spin relaxation rate (R2) measurements using pulsed nuclear magnetic resonance (NMR). The dependence of the flow properties on the state of water was indicated by the correspondence between the water content at which the flow characteristics of molten SPI changed, and the critical water content indicated by DSC measurement of the minimum freezable water content, and by the inflection point in NMR measurement of the spin‐spin relaxation rate (R2).
Stabilized soymilk for ambient tropical storage: a preliminary report
Authors: NSOFOR LESLIE M. , MADUAKO OKWUDIRI 
Published: July 2010

SummaryThe shelf‐stability of soymilks prepared from sterilized (121°C for 15min) water‐soluble extracts of sprouted‐blanched, sprouted‐unblanched, and blanched whole soybeans (control) was evaluated; samples were compared for coagulation, pH, and loss of starch. The extract from sprouted‐blanched soybeans remained uncoagulated for 6 weeks in ambient tropical storage, showed the greatest loss of starch and had the least total solids content (10%). The sprouted‐unblanched soybeans produced an extract which coagulated instantly after sterilization at a pH of 5.6, the lowest pH value for treatment and control samples. The control contained the highest total solids (25%), showed least loss of starch and coagulated after 2 days in ambient tropical storage.
A method for the estimation of the culturing quality of dehydrated mycological media
Authors: BOMAR MIROSLAV T. , KNÖPFEL SILVIA A. 
Published: July 2010

SummaryA relatively simple technique called ‘multiconidial inoculation method’ was developed to evaluate the culturing quality of dehydrated culture media. Four commercial PDA media were compared for their ability to maintain both the vegetative and fruiting phase of growth of Aspergillus niger. The evaluation was carried out by metric and densitometric methods.
Utilization of pre‐gelatinized tapioca starch in the manufacture of a snackfood, fish cracker (‘keropok’)
Authors: YU SWEE Y. , LOW SHEA L. 
Published: July 2010

SummaryThe use of pre‐gelatinized tapioca starch for the manufacture of ‘keropok’ by drumdrying has been investigated. Processing variables were examined by using five different slurries of water: starch, with ratios of 50:50, 60:40, 70:30, 80:20, and 90:10 at four different temperatures: 120.2°C, 133.5°C, 143.6°C, and 151.8°C. Only ‘keropok’ made from a slurry with a water: starch ratio of 70:30 pre‐gelatinized at 133.5°, 143.6°C and 151.8°C had linear expansion greater than the minimum acceptable value of 77%. ‘Keropok’ containing pre‐gelatinized starch produced at 133.5°C was the most acceptable to a sensory panel.
Comparison of six methylation methods for analysis of the fatty acid composition of albacore lipid
Authors: MEDINA I. , AUBOURG S. , GALLARDO J. M. , PÉREZ‐MARTÍN R. 
Published: July 2010

SummarySix methods widely used to produce methyl esters for the gas chromatographic determination of the fatty acid composition of a marine lipid were compared. Four acid‐catalyzed methods (1% H2SO4: CH3OH; 5% HCl: CH3OH; 7% and 14% BF3: CH3OH) and two base‐catalyzed methods [0.5M NaOCH3: CH3OH; (1:4) tetramethylguanidine: CH3OH] were used.The use of BF3: CH3OH (7% and 14%) gave a lower content of 18:1 n9 than the other methods and produced an artefact (2.7–3.2% of total fatty acid content) eluting between the 20:5 and 24:1 fatty acid methyl esters. No significant differences were obtained between the other four methods.Accordingly the use of BF3: CH3OH for transmethylation of marine lipids is not recommended. Results obtained in the other four methods showed that all are comparable.
Gelling properties of whey protein isolate: influence of calcium removal by dialysis or diafiltration at acid or neutral pH
Authors: LUPANO CECILIA E. , DUMAY ELIANE , CHEFTEL JEAN‐CLAUDE 
Published: July 2010

SummaryDialysis of whey protein isolates (WPI) removed much more calcium when carried out at an acid pH (close to 4.0) than at neutral pH. Diafiltration at acid pH was also effective. The characteristics of thermally‐induced gels prepared from WPI dialysed at acid or neutral pH were studied at pH 3.75 or pH 7.0, respectively, and at calcium concentrations ranging from 0 to about 60mM (with addition of calcium chloride). The water‐holding capacity (WHC) and elasticity of gels increased with decreasing calcium concentration, at both pHs. Gel firmness was maximum at 10–20 mM calcium. The solubility of the protein constituents of WPI gels in a pH 8.0 buffer was high in the case of acid gels (especially at calcium concentrations lower or equal to 20 mM) and low for neutral gels at all calcium concentrations. Protein solubility values in the presence or absence of denaturing and reducing agents reflect the existence of intermolecular disulphide bonds in neutral gels and their absence in acid gels.
Preliminary study of the influence of dextran on the precipitation of legumin from aqueous salt solutions
Authors: PAVLOVSKAYA GALINA E. , McCLEMENTS D. JULIAN , POVEY MALCOLM J.W. 
Published: July 2010

SummaryUltrasound has been used to study the behaviour of dextran, legumin (11s globulin of the broad bean Vicia faba) and their mixtures in aqueous salt solutions under different physico‐chemical and thermodynamic conditions. The attenuation coefficient of the solutions was measured as a function of pH (3–10) and ionic strength (0, 0.025, 0.05 M NaCl). The attenuation in the dextran solutions was independent of pH and ionic strength, whereas that in the solutions containing legumin had a maximum value near to the isoelectric point of the legumin (∼φ 5). The magnitude of this maximum depended on the ionic strength of the solution. The cause of the observed attenuation was scattering of ultrasound by precipitated protein. The addition of dextran to solutions where the biopolymers are thermodynamically compatible decreases the attenuation, whereas its addition to solutions where the biopolymers are incompatible increases it. This is because protein precipitation is greater in incompatible systems.
Influence of starch retrogradation on the texture of cooked potato tuber
Authors: JANKOWSKI TOMASZ 
Published: July 2010

SummaryTexture profile analysis applied to whole cooked potato tubers conditioned at 4 and 20°C has shown a significant improvement in texture quality of the potato influenced by starch retrogradation. Conditioning decreases adhesiveness and fracturability and increases cohesiveness and hardness, especially at the lower temperature. The changes were related to soluble starch content, estimated by the Blue Value Index, and to development of a polymeric network within the gelled starch in cooked tuber.
The effect of particle size of mince, and mesh size of dewatering cloth, on the properties of gels of washed whiting (Merlangius merlangus) mince
Authors: HASTINGS ROSEMARY J. , TAVENDALE MORAG H. 
Published: July 2010

SummaryWhiting fillet mince was prepared using a Baader 694 bone separator fitted with either a 5 mm drum or a 3 mm drum. The mince from both batches was washed once and dewatered using either muslin cloth (maximum pore size 2 mm) or fine mesh nylon cloth (Maximum pore size 0.7 mm). The yield of washed mince from gutted fish was improved from 27–29% to 34–35% by using the fine mesh nylon. The adhesive forces of the washed minces were very high and showed no consistent variation with drum size or mesh size. The cohesiveness of the gels was higher from minces dewatered using the fine mesh nylon (according to the puncture test, torsion test and sensory gel strength). The colour of the gels was improved both by using smaller mince particle sizes and by dewatering with fine mesh nylon.
Mathematical modelling of the diffusion of ascorbic acid during water blanching of surface frozen potato strips
Authors: LUNA JULIO A. , GARROTE RAUL L. , CARDONA ALBERTO , JEUSETTE JEAN P. 
Published: July 2010

SummaryPartial freezing is a promising technique in producing good quality french fries, especially for potatoes stored for an extended period and containing large amounts of reducing sugars. The cell damage of the potato strip caused by surface freezing facilitates surface leaching of reducing sugars and other soluble solids like ascorbic acid, preventing undesirable dark colour in the finish‐fried products. A theoretical study to describe the diffusion of ascorbic acid during the water blanching at 50°C of surface frozen potato strips (10 x 10 x 80 mm) is developed. Ascorbic acid profiles as a function of blanching time, position in the potato strip and thickness of the frozen layer are shown as well as average retention as a function of blanching time, frozen layer thickness, apparent diffusion coefficient and mass transfer coefficient of ascorbic acid. Significant changes in the ascorbic acid concentration during blanching are produced in the frozen layer. Ascorbic acid average retention is mainly influenced by frozen layer thickness and temperature, and the mass transfer coefficient is less important.
Immobilized α‐amylase from Bacillus licheniformis: a potential enzymic time—temperature integrator for thermal processing
Authors: CORDT SUSANNA DE , HENDRICKX MARC , MAESMANS GEERT , TOBBACK PAUL 
Published: July 2010

SummarBiphasic and nth‐order models were tested as to their usefulness to fit experimental inactivation data of Bacillus licheniformisα‐amylase, immobilized on glass beads, and were discussed with respect to their suitability to characterize the considered enzymic system as a time—temperature integrator (TTI) to evaluate heat processes. Both isothermal and non‐isothermal inactivation experiments were carried out. Model (kinetic) parameters (rate constant k, activation energy EA and reaction order n) were estimated using a non‐linear regression procedure. The results obtained, especially the activation energy of about 293 kJ mole–1, indicated a potential use of this system as a TTI for heating processes in the temperature range of 96–108°C.
Microorganisms and lipolysis in the ripening of dry fermented sausages
Authors: GARCIA M. LUISA , SELGAS M. DOLORES , FERNANDEZ MANUELA , ORDOÑEZ JUAN A. 
Published: July 2010

SummaryThe actual roles of two strains of microorganisms (Micrococcus‐12 and Lactobacillus‐56) isolated from Spanish dry sausages have been studied by using an aseptic method for making experimental sausages. The fermentation of sugars by lactobacilli is clearly demonstrated by the pH changes and the nitrate and nitrite reduction by micrococci is inferred by the changes in the sausage colour. The lipolysis occurring during ripening of experimental sausages seems to be mainly due to the lipases from meat rather than those elaborated by the organisms used.
Hard‐to‐cook state in cowpeas‐influence of pretreatment and cooking on electrolyte leakage solids‐loss and water absorption
Authors: LIU KESHUN , SHEWFELT ROBERT L. , PHILLIPS R. DIXON , HUNG YEN‐CON 
Published: July 2010

SummaryThe hard‐to‐cook (HTC) state of cowpea seeds was experimentally induced after differential storage of seeds for 12 months. The storage conditions of control seeds were ‐18°C and ambient humidity and those of aged seeds were 30°C/64% relative humidity(rh). HTC was induced by incubation in water at 25–85°C and soaking in CaCl2. Subsequent cooking changes in electrolytes, total solids, water absorption, and swelling were determined. During incubation, control seeds showed a dramatic increase in losses at >45°C while aged seeds exhibited an initial high level of loss at 25°C, implying that a loss of cell membrane integrity occurred as a result of thermal stress or aging.Water absorption following incubation increased with incubation temperature, but aged seeds absorbed less water than control seeds. During subsequent cooking HTC state, whether induced via aging or treatments, resulted in less leakage, solids loss and water absorption (swelling), although the total leakage for incubation and cooking remained roughly constant. Overall results suggest that an increase in Ca‐uptake capacity of aged seeds or incubated control seeds as reported earlier may result from improved access of cations to the binding sites at intracellular locations.
Detection of 2‐dodecylcyclobutanone in radiation‐sterilized chicken meat stored for several years
Authors: VICTORIA A. , CRONE J. , HAMILTON JOHN T.G. , STEVENSON M. HILARY 
Published: July 2010

SummaryResults are presented indicating a linear relationship between irradiation dose (10–60 kGy) and the quantity of 2‐dodecylcyclobutanone produced in irradiated frozen (‐46°C) chicken meat. 2‐Dodecylcyclobutanone was found in chicken meat sterilized (at ‐40°C) by gamma and electron beam irradiation 12 years previously and used for toxicity clearance. After freeze‐drying the irradiated chicken samples still contained 2‐dodecylcyclobutanone indicating that it was present in the diets tested. The compound was not detected in chicken meat sterilized by thermal processing 13 years ago. In addition, there was evidence that 2‐tetradecylcyclobutanone was also present in the irradiation sterilized samples.
Dough mixing and breadmaking properties of quinoa‐wheat flour blends
Authors: CHAUHAN GOURI S. , ZILLMAN R.R. , ESKIN N.A. MICHAEL 
Published: July 2010

SummaryFlour blends of quinoa‐wheat containing 0, 5, 10, 15, and 20% of manually dehulled quinoa meal or flour were evaluated for dough mixing and breadmaking properties and liking of the bread by a small panel. Increasing amounts of quinoa meal or flour increased farinograph absorption and dislike of bread for most of the panel. Dough development time increased with increase in meal but decreased with increase in quinoa flour. At 10% inclusion levels differences in liking from control 100% wheat flour bread were smaller for flour or water extracted meal to most of the panel, than with 10% non‐extracted meal. This suggests that 10% inclusion of flour or water extracted meal may have potential for further investigation.
Evaluation of four high‐protein rice‐soy snack formulations
Authors: MAN YAAKOB B. CHE , KARIM MOHAMAD N.B. ABDUL , KUN TAN T. 
Published: July 2010

SummaryFour different formulations of rice‐soy snack containing 4.5%, 9.0%, 13.5%, and 18.0% full‐fat soy flour (FFSF) were evaluated for their nutritional values and acceptance. Protein content increased from 9.54% to 15.44% and chemical scores of the snacks from 86 to 100 but there was no difference in Net Protein Utilization although values were higher in snacks than in either rice or FFSF alone. All formulations were well accepted but at the highest level of FFSF (18%) acceptability was significantly (P<0.01) reduced.
Gill air analysis as an indicator of cod freshness and spoilage
Authors: Strachan Norval J. C. , Nicholson Frederick J. 
Published: July 2010

Summary.Amines, ammonia, and hydrogen sulphide (H2S) volatiles were measured in the gill air of cod, as possible indices of days in ice and extent of spoilage using Gastec detector tubes. Total viable counts and H2S producing organism counts inside the gills and in the flesh of the fish as well as Torrymeter readings of the skin were also taken.H2S predicted storage period best (±3 days) but no measurement could be made until day 6. The Torrymeter came next (±3.5 days) and then the total viable count (±4 days); other measurements were less effective.
Deteriorative changes in pink perch mince during frozen storage
Authors: Sagar Reddy G. Vidya , Srikar L. N. , Sudhakara N. S. 
Published: July 2010

Summary.Frozen storage of mechanically deboned pink perch mince for 180 days resulted in a decrease in emulsifying capacity, protein solubility, and relative viscosity while, cook‐loss, water binding capacity in terms of absorbed moisture, and drip‐loss increased. Alteration in protein fractions were observed by polyacrylamide gel electrophoresis and protein break down products (volatile bases) were increased. There was little change in lipid oxidation products (peroxide value and thiobarbituric acid) but a very large increase in free fatty acids. Significant (P < 0.05) correlations existed between several of these changes. Sensory attributes of the cooked mince deteriorated after 90 days. Mechanical deboning and freezing of the pink perch mince could offer a potential means of processing currently wasted by‐catch fish for human food.
Muscle carotenoid content and colour of farmed rainbow trout fed astaxanthin or canthaxanthin as affected by cooking and smoke‐curing procedures
Authors: Choubert Georges , Blanc Jean‐Marie , Courvalin Corinne 
Published: July 2010

Summary.Carotenoids and colour characteristics were studied in raw, steamed and smoke‐cured muscle of rainbow trout fed synthetic astaxanthin (50 or 100mgkg‐1 diet) or canthaxanthin (100mgkg‐1 diet) for 15 months.In raw muscle main carotenoid concentration was strongly correlated with hue, chroma, and lightness. Diet and sex effects were significant on most traits, with little or no interaction. Female muscles contained much more carotenoid and were more coloured than male ones. Astaxanthin fed fish were more red than canthaxanthin fed fish.Significant mean effects of cooking were an apparent increase of carotenoid concentration and an increase of lightness. Hue and chroma were practically unchanged with high correlations between raw and cooked muscle measurements. Lightness increased and differences between sexes and individuals were reduced.Smoke‐curing induced an increase of carotenoid concentration and a decrease of hue and lightness. Hue of canthaxanthin fed fish when smoke‐cured was similar to that of raw fish fed astaxanthin. Lightness, still dependant on that of the raw muscle, was reduced and differences among diets, sexes and individuals were reduced.
Instrumental and sensory tests of texture of cooked frozen french fries
Authors: Du Pont M. Susan , Kirby Andrew R. , Smith Andrew C. 
Published: July 2010

Summary.A range of physical tests in parallel with sensory evaluation has been carried out on frozen french fries as a function of frying time. Low strain rate flexure and high strain rate pendulum impact tests show that overall the strength and modulus of samples increases with frying time. A portable instrumented pendulum is able to differentiate between samples. The best correlation between sensory and instrumental measures is on crispness and mechanical strength. Oil and water contents change with frying time and are related to the visible layered structure in the samples. Changes in oil and water contents and structure are least between 4 and 6min. Structural change occurs after 6min corresponding to discontinuities in density, mechanical properties and sensory attributes.
Influence of time‐temperature history and strain history on the melt rheology of soy protein isolate at an elevated temperature
Authors: Hayashi Nobuyuki , Noma Koichi , Hayakawa Isao , Fujio Yusaku 
Published: July 2010

Summary.Reciprocating extrusion and single extrusion experiments were performed using a completely air‐tight capillary extrusion viscometer in order to elucidate the effects of time‐temperature history and strain history on the melt rheology of soy protein isolate (SPI) at an elevated temperature (140°C). Both histories produced a decrease in the measured pressure drop during extrusion and these effects were strongly dependent on the sample moisture content. For moisture contents above 41% (dry basis), the time‐temperature history effect was predominant more in decreasing the measured pressure drop, whereas the strain history effect was more influential at moisture contents below 30% (d.b.)
Effect of processing and storage on rheological properties of fortified milk and curd systems
Authors: Ramana S. V. , Ramanathan G. 
Published: July 2010

SummaryFortified milk systems were prepared by blending pasteurized standardized milk with skim milk powder, peanut flour or peanut protein isolate to 15, 18, 20, and 23% total solids followed by processing at 60°C and 80°C for 30min and storage at 4°C for 24h. Curds were prepared by the lactic fermentation of the processed milk systems. The rheological properties showed that all the systems exhibited pseudoplastic flow. The flow became less Newtonian with increasing total solids, heat treatment, and storage. Curd obtained from the fortified milk processed at 80°C showed increased yield stress and curd strength with the increasing concentration. Degree of heat treatment, total solids content and storage were shown to have a pronounced effect on the apparent viscosity, consistency index, and yield stress of the fortified milk systems.