bluuebunny/crossref_metadata_2025_split huggingface dataset:
β‐lactoglobulin denaturation and aggregation reactions and fouling deposit formation: a DSC study
Authors: Gotham Simon M. , Fryer Peter J. , Pritchard Andrew M. 
Published: July 2010

SummaryThe thermal stability of β‐lactoglobulin was studied using differential scanning calorimetry (DSC) as part of a larger investigation into milk and whey fouling. Measurement of kinetics using DSC is very difficult as the resultant trace is the sum of simultaneous denaturation and aggregational enthalpies; the two processes were demonstrated by measurements at different heating rates. β‐lactoglobulin denaturation proceeds via an intramolecular disulphide stabilized intermediate and is irreversible even before the denaturation temperature is reached. Denaturation and aggregational processes can be partially separated by measurements over a range of pH. The literature shows that the rate of fouling decreases as solution pH increases. However, DSC shows that the thermal stability of β‐lactoglobulin decreases as pH increases, particularly above pH 6. It is hypothesised that aggregation rather than denaturation might be the critical step in the formation of fouling deposit.
Reduction of cyanide levels during anaerobic digestion of cassava
Authors: Cuzin Nadine , Labat Marc 
Published: July 2010

Summary.During the methanogenic fermentation of cassava peel in a plug flow digester, cyanide bound as linamarin in cassava was released as HCN in the fermentation liquor, and then eliminated by the activity of free enzymes and by non‐enzymatic reactions. The raw cassava peel contained (1) the enzyme permitting the hydrolysis of linamarin and the liberation of HCN (linamarase), and (2) a cyanide detoxification enzyme (β‐cyanoalanine synthase). Cyanide removal was sufficiently fast to maintain a cyanide concentration in the fermentation liquor which was non‐inhibitory for the methanogenic microflora.
Solubility of amaranth seed proteins in sodium sulphate and sodium chloride: the main factor in quantitative extraction for analysis
Authors: Soriano‐Santos Jorge , Iwabuchi Setsuko , Fujimoto Kenshiro 
Published: July 2010

Summary.Nitrogen was extracted more efficiently from amaranth seed with 0.04 M Na2SO4 (5% w/v) than with either 0.09 M or 0.17 M NaCl (5% or 10% w/v), despite both solutions having the same ionic strength (μ= 1). Solubility of saline soluble proteins (albumin ± globulin) was very poor in either water or 1M NaCl, but increased in 0.4M NaCl at alkaline pH between 7 and 10. Globulins were very soluble in 0.4M NaCl at a pH 9. Albumin was the main storage protein. Saline soluble proteins formed very weak gels.
Process parameters for hydrocooling apricots, plums, and peaches
Authors: Dincer Ibrahim , Yildiz Mustafa , Loker Mahmut , Gun Huseyin 
Published: July 2010

Summary.Freshly harvested apricots, plums, and peaches in crates containing 5–20kg were hydrocooled in flowing water at 1°C and 50mms‐1. The cooling parameters: lag factor, cooling coefficient, and time to half‐cool, determined from the exponential decline in the dimensionless ratio of temperature differences between fruit centre and coolant temperature at time t and at zero time, varied somewhat with crate load. Increasing the load from 5 to 20kg increased the time to half‐cool apricots by 17% and plums and peaches by 39%.
Use of near infrared spectroscopy to evaluate the intensity of extrusion‐cooking processing of pea flour
Authors: BEN‐HDECH HASSANE , GALLANT DANIEL J. , ROBERT PAUL , GUEGUEN JACQUES 
Published: July 2010

SummaryTwenty‐five different pea extrudates were produced using a Clextral BC45 twinscrew extruder. Near infrared reflectance (NIR) spectra of the extrudates were recorded between 1100 and 2500 nm. the application of principal component analysis (PCA) on these spectral data permitted discrimination between the extrudates produced under moderate, intermediate or severe conditions of extrusion‐cooking. the study of protein quality through solubility experiments, polyacrylamide gel electrophoresis, determination of available basic amino acids and brown colour measurement showed that, under moderate conditions of extrusion‐cooking, protein was only slightly affected. All protein subunits could be restored after solubilization in phosphate buffer containing a detergent and a reducer of disulphide bonds. However, under severe conditions of extrusion‐cooking, the extrudates exhibited a relatively intense brown colour and all protein fractions were implicated in non‐disulphide covalent bonds and underwent some macromolecular degradation. Therefore, the spectral discrimination between pea extrudates which was related to the processing parameters, could also be related to the degree of transformation of these extrudates. Thus, the method may be used to classify an extrudate produced under unknown conditions by projecting its spectrum on the similarity maps obtained by PCA on a known collection of extrudates.
Effect of starches on the heat stability of milk
Authors: TZIBOULA ATHINA , MUIR D. DONALD 
Published: July 2010

SummaryStarches from different botanical sources have been added (0.5–1.5% w/w) to skim milk and pregelatinized by heating at 70°C for 30 min. the heat coagulation time (HCT) of the milk‐starch mixtures was then evaluated at 140°C. the addition of native starches to milk had a destabilizing effect. Increasing the concentration of added starch caused a decrease in HCT's. the reduction in the heat stability of milk proteins was not related to the amylose/amylopectin composition or to the granular structure of the starches. Modification of the molecular properties of the starch components by acid hydrolysis or cross‐linking resulted in an enhancement of the heat stability of the mixtures.
NMR assessment of water uptake in different Vigna spp. seeds
Authors: MARCONI EMANUELE , CARNOVALE EMILIA , NOLA ALFREDO DI , BROSIO ELVINO 
Published: July 2010

SummaryWater uptake in seeds of ten wild and cultivated Vigna spp. accessions was investigated by NMR Spectroscopy. Water absorbed by the intact seeds was measured at intervals by changes in unabsorbed water using analysis of transverse magnetization decay of water protons. Widely different hydration kinetics of first and higher orders were found amongst the samples. the time required to reach saturation hydration capacity ranged from 3 to 16 h; total amount of absorbed water varied from 1.06 to 1.39g H2O g−1 sample and kinetic constant from 8.2 to 20.4 10−3 min−1.Accessions with a rough seed coat showed a fast water uptake within the first hour while some accessions smooth seed coat need an activation period of 1–5h.No significant relationships were found between kinetic constant, absorbed water and protein content or some morphological characteristics (100 seed mass, length/width, width/thickness).Wild species did not absorb water for days, an attribute related to biological survival, but after dehulling they absorbed water at similar rates to the cultivated cowpeas.NMR can be a suitable technique to investigate some technological characteristics of legumes related to domestic and industrial processing (cooking, canning). It has potential to give data on the various forms of free and bound water, although this was not fully derived in the present work.
Development and nutritional quality evaluation of weaning foods based on malted, popped and roller dried wheat and chickpea
Authors: LIVINGSTONE ANNIE S. , FENG JIAN J. , MALLESHI NAGAPPA G. 
Published: July 2010

SummaryOptimal conditions for malting wheat and chickpea for preparation of weaning foods were standardized and malted flours from 48 h germinated wheat and 24 h germinated chickpea were blended to prepare malted weaning food. Wheat was dry‐heat‐parboiled (bulgurized), popped in hot sand and blended with popped chickpea flour to prepare popped weaning food. Mildly toasted and debranned wheat and dehusked chickpea flours were mixed and the blend was roller‐dried for preparation of roller dried weaning food. the formulations had 60% wheat, 30% chickpea, 5% skim milk powder and 5% sucrose and contained about 16% protein. the cooked paste viscosity (dietary bulk) of malted food, popped food with malt, and roller dried food with malt was significantly lower than popped and roller dried foods at all comparable slurry concentrations. the energy density of malted and malt‐added food slurries at spoon feeding consistency was 4.2 KJg−1. PER (2.91), biological value (88.3) and true digestibility (87.5) values of malted food were higher than that of the other formulations.
Electron paramagnetic resonance of gamma‐irradiated cellulose and lignocellulosic material
Authors: DEIGHTON N. , GLIDEWELL S. M. , GOODMAN B. A. , MORRISON I. M. 
Published: July 2010

SummaryThe detection by electron paramagnetic resonance (EPR) spectroscopy of free radical centres trapped in cellulosic materials has been proposed as a potential method for the identification of irradiated foodstuffs of plant origin. However, the published spectra of irradiated cellulose show distinct differences from those obtained from unpurified cellulosic materials. In an attempt to explain these differences we have carried out a detailed investigation of the EPR spectra of gamma‐irradiated celluloses and of the products from a lignocellulosic material (oat straw) that had been subjected to various chemical treatments. We conclude that chemical treatments of cellulosic material involving strong alkali (15% in the present measurements) during purification result in subtle structural alterations which produce a different chemical environment for the unpaired electron that is trapped on irradiation.
Modified atmosphere packaging of common mushroom
Authors: LOPEZ‐BRIONES GUADALUPE , VAROQUAUX PATRICK , BUREAU GILBERT , PASCAT BERNARD 
Published: July 2010

SummaryUntil recently, the films used for packaging fresh fruits and vegetables were not permeable enough to balance the high respiration rate of mushrooms. Consequently, modified atmosphere packaging (MAP) in sealed pouches or punnets was not appropriate for this commodity. Four microporous films in oriented polypropylene (OPP) and one film currently used to overwrap mushroom punnets (stretchable PVC) were tested. Mushroom punnets placed into pouches were stored at 4 and 10°C for 8 days. the influence of the modified atmosphere on the marketing quality of pre‐packed mushrooms was assessed by measuring the external and internal colour, development stage, firmness and microbial growth. A mathematical model was used to predict the gas composition within the pouches at steady state as a function of the film properties and the characteristics of the plant tissues. the equation calculated from the simplified model shows a linear relationship between the reciprocal of O2 concentration at steady state, (1/x) at 10 and 4°C and the reciprocal of the film permeability, (1/PmO2).
The effect of cask charring on Scotch whisky maturation
Authors: CLYNE JANICE , CONNER JOHN M. , PATERSON ALISTAIR , PIGGOTT JOHN R. 
Published: July 2010

SummaryThe developing chemical composition and aroma attributes of whisky distillates maturing in uncharred and charred American oak casks were compared at intervals over a total maturation period of 3 years. Chemical variables were selected to encompass a wide range considered to contribute to the flavour of maturing distillate. Descriptive sensory analysis was used to generate detailed sensory profiles which were very different for the charred and uncharred cask samples throughout the maturation period. the charred cask samples were rated significantly higher for terms characteristic of mature distillates and significantly lower for terms characteristic of immature distillates. There were significant differences in syringaldehyde, conifer‐aldehyde, sinapaldehyde, vanillic acid, total phenols and absorbance between the charred and uncharred cask samples but these differences did not completely account for the changes in sensory characteristics.
Microbicidal effect of hydrostatic pressure on satsuma mandarin juice
Authors: TAKAHASHI YASUO , OHTA HIDEAKI , YONEI HIROSHI , IFUKU YASUSHI 
Published: July 2010

SummarySix microbial strains were inoculated into Satsuma mandarin (Citrus unshiu Marc.) juices and the effects of hydrostatic pressure on their viability were examined. Five micro‐organisms were substantially inactivated under 400 MPa at room temperature for 5 min whereas B. subtilis survived. the effects achieved by treating at 57°C under 100 MPa for 5 min were comparable to those achieved by treating under 400 MPa at room temperature for 5 min. Pectin esterase was not inactivated even after treating at 600 MPa and 57°C for 5 min. Although the high pressure treatment exerted hardly any effect on juice chemical components, the pulp particle size distribution was slightly changed by treating under 600 MPa at room temperature for 30 min. Pressure treatment had little effect on the volatile flavour components.
Yoghurt whey medium for food‐borne yeasts
Authors: YAMANI MOHAMMED I. 
Published: July 2010

SummaryA selective medium based on yoghurt whey was developed for the enumeration of yeasts in foods. Yoghurt whey agar (YWA) was prepared by mixing one part of a sterile agar solution (5%) with two parts of a sterile whey filtrate obtained from autoclaved (121°C, 20min) plain set yoghurt. the performance of YWA in the enumeration of yeasts was compared with that of plate count agar plus antibiotics (APCA) and acidified potato dextrose agar (PDA‐A) by examining food samples and broth cultures of known yeast isolates. APCA ranked first, confirming the superiority of antibiotic amended media over the acidified ones. the overall performance of YWA was comparable to that of PDA‐A.
Temporal patterns of nasal, oral, and retronasal perception of citral and vanillin and interaction of these odourants with selected tastants
Authors: KUO YU‐LING , PANGBORN ROSE MARIE , NOBLE ANN C. 
Published: July 2010

SummaryPerceived intensities of aqueous solutions of 0.01% citral (C) and of 0.14% vanillin were estimated over time when presented nasally (sniffing), retronasally (sipping) and orally (sipping with nose pinched). the onset and decay of nasal perception was very rapid, with maximum intensity reached between 4‐8s and extinction between 9‐15s. the oral response was extremely low, while retronasal intensity reached maximum 11‐19 s after stimulation with a duration ranging from 40 to 120s. Orally, 10 of 19 subjects rated solutions containing C and citric acid (CA) significantly higher than those containing CA alone. Retronasally, citral intensity was enhanced by CA > CA + sucrose (SUC) > SUC > NaCl. Addition of xanthan gum had little effect on perception of citral. Retronasal intensity of vanillin solutions was increased by addition of sucrose (SUC) and depressed by CA and by NaCl. the results demonstrated large differences in perceived intensity and duration via the three procedures, significant alteration of oral intensity by added tastants, and marked bimodality of response upon the addition of acid to citral.
Moisture diffusivities of sunflower seed components
Authors: ROVEDO CLARA O. , AGUERRE ROBERTO J. , SUAREZ CONSTANTINO 
Published: July 2010

SummaryA diffusion‐based drying model has been used to separately model the thin‐layer drying of sunflower kernel and whole seed. the diffusivity of kernel was determined by means of the analytical solution of Fick's second law. the drying of whole seed was simulated by means of the numerical solution of Fick's second law for a two‐composite solid. Kernel and hull diffusivities were determined at 40° and 50°C and air velocity of 15ms‐1, using the theoretical curves that best fit the data. the diffusivities of kernel were 7.1 x 10‐6 cm2s‐1 and 1.7 x 10‐6cm2s‐1, and of the hull 1.7 x 10‐6cm2s‐1 and 7.1 x 10‐6cm2s‐1 for the respective temperatures of 40° and 50°C.
Sensory, microbiological and chemical changes in hoki stored in ice
Authors: RYDER JOHN M. , FLETCHER GRAHAM C. , STEC MARGERET G. , SEELYE RICHARD J. 
Published: July 2010

SummarySensory, physical, microbiological and chemical analysis were carried out on whole hoki during 21 days of storage in ice. Sensory results show that cooked hoki developed unpleasant odours and flavours after 11 days. Texture changes in cooked fish were minimal. Assessment of the raw fish provided a useful means of predicting quality of cooked fish. the total viable aerobic count on the fish surface first exceeded ICMSF standards after fish had been stored for 11 days in ice. Hypoxanthine and K value were good objective indicators of the freshness of hoki, while measurement of trimethylamine provided a means to monitor the onset of spoilage.
Extension of shelf‐life of chilled sliced roast beef by carbon dioxide packaging
Authors: PENNEY NICHOLASS , HAGYARD CEDRIC J. , BELL R. GRAHAM 
Published: July 2010

SummaryCommercially prepared sliced roast beef in conventional vacuum and oxygen‐free saturated carbon dioxide controlled atmosphere packs was stored at + 10°C + 3°C and ‐ 1.5°C. the development of foreign flavours during chilled storage resulted in product rejection before the development of putrid flavours characteristic of overt microbial spoilage. the nature of these foreign flavour elements reflected the qualitative composition of the microflora developing on the roast beef slices with ‘sharply acidic’ associated with Lactobacillus‐domimted flora and ‘sweaty’ occurring when these flora, contained significnat numbers of Brochothrix thermosphacta. Product in vacuum packs was rejected on sensory criteria by a trained panel after 3 days, 3 weeks and 8 weeks for storage at + 10°C, + 3°C and ‐ 1.5°C, respectively. At these temperatures, in oxygen‐free saturated carbon dioxide controlled atmosphere packaging, rejection levels were not attained after 4 days, 10 weeks and 16 weeks respectively.
The effects of temperature and moisture content on lipid peroxidation during storage of unblanched salted roasted peanuts: shelf life studies for unblanched salted roasted peanuts
Authors: EVRANUZ E. ÖZGÜL 
Published: July 2010

SummaryThe effects of temperature and moisture content on fat oxidation (peroxide value) during storage of commercial unblanched salted roasted peanuts were investigated by storing 1.4 ±0.02% moisture samples at 15°C, 25°C, 35°C and 1.4 ± 0.02%, 2.2 ± 0.04%, 2.86 ± 0.03%, 3.9 ± 0.06% moisture samples at 35°C. Oxidation took place even at low temperatures and the rate of oxidation was especially accelerated at high temperatures. the Q10 value for peroxidation was calculated as 1.60 from the shelf‐life plot (r= 0.821).The accelerated shelf life test at various moisture contents showed rate of peroxide formation is decreasing near or above BET monolayer value, 2.13%, calculated from the BET equation (r= 0.997) and then increasing with further increase in moisture content. In order to prevent the loss of desirable crispness of the product BET monolayer value is proved to be the most suitable for extending shelf life.
Dynamics and variability of bacterial population density on leaves of field‐grown endive destined for ready‐to‐use processing
Authors: MORRIS CINDY E. , LUCOTTE THÉRÈSE 
Published: July 2010

SummaryTo quantify the variability and dynamics of bacterial populations on field‐grown broad‐leaved endive (Cichorium endivia cv. Samy) destined for ready‐to‐use processing, plants were sown at three dates in 1990 for cultivation during the autumn season in southern France. Densities of populations of total, fluorescent pseudomonad and pectolytic bacteria were determined for entire seedlings in the greenhouse and for outer and inner leaves of plants in the field throughout the season until harvest. On seedlings from the greenhouse, bacteria were always detected but fluorescent and pectolytic bacteria were only sporadically detected and generally composed less than 0.1% of the total population. In the field there were significant differences in total, fluorescent and pectolytic bacterial populations on outer and inner leaves, among different plants of the same age, and among inner leaves sampled at the three different dates of harvest. the variability observed suggests that it is reasonable to pursue development of cultural or industrial sorting methods to reduce the microbial load of endive destined for ready‐to‐use processing.
Effect of temperature on sorption isotherms and heats of sorption of quince jam
Authors: SÁ M. MANUEL , SERENO ALBERTO M. 
Published: July 2010

SummaryThe water sorption isotherms of two different brands of ‘marmelada’ quince jam at different temperatures were determined experimentally and the parameters for the GAB estimated.Results obtained showed that the typical high sugar content of these products leads to an inversion of the usual temperature‐dependence of water sorption isotherms for values of water activity above 0.6. This confirmed a behaviour already reported by other authors for high sugar products (e.g. dried fruits).From the data obtained for each brand of Portuguese ‘marmelada’ at different temperatures it was also possible to estimate net isosteric heats of sorption and their dependence on moisture content.
Enhanced diffusion during the electrical heating of foods
Authors: SCHREIER PAUL J.R. , REID DONALD G. , FRYER PETER J. 
Published: July 2010

SummaryBetanin effusion from beetroot was greater during 50 Hz electrical heating than during conventional heating. the rate of loss is proportional to surface area and is a linear function of the applied RMS electric field. the surface area dependence was confirmed with solutions of the dye Rhodamine B held in semipermeable tubing. It was calculated that at 50 Hz the relaxation time of the atmosphere around an ion is significantly less than the period of the voltage, so that it is likely that ions will respond to the electric field. Possible consequences for other small ionizable food components during electrical heating are discussed.
Influence of processing regime on certain characteristics of diffusionally extracted apple juice
Authors: LEACH GARETH , SCHOLS HENK , PYLE LEO , NIRANJAN KESHAVAN 
Published: July 2010

SummaryThe composition of apple juices produced by diffusional extraction under different processing regimes was investigated. It was demonstrated that the viscosity characteristics of a juice are dependent on the amount and nature of its pectic substances. With the exception of the addition of a pectin‐degrading enzyme, the juice viscosity was most strongly dependent on the degree of esterification of the juice pectin and was also affected by the presence of calcium ions. the degree of esterification of the pectin, and hence the juice viscosity, could be manipulated by changing the process temperature or by changing the residence time in the extractor.
Formaldehyde instead of dimethylamine determination as a measure of total formaldehyde formed in frozen Argentine hake (Merluccius hubbsi)
Authors: BOERI RICORDO L. , ALMANDÓS MARIA E. , CIARLO ALICIA S. , GIANNINI DANIEL H. 
Published: July 2010

SummaryThe relationship between dimethylamine (DMA) and formaldehyde (FA) contents of fillet and minced flesh of hake (Merluccius hubbsi) during frozen storage was analysed. the relation is clearly linear and independent of the type of product and storage temperature. As the intercept was nearly zero, a constant relation between FA and DMA was established, with both similar as keeping time predictors. Measuring FA content by the chromotropic acid method was equivalent to, but easier than measuring DMA content.