bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of amidation on the foaming and physico‐chemical properties of bovine serum albumin
Authors: HOWELL NAZLIN K. , TAYLOR CLAIRE 
Published: July 2010

SummaryAmidation of bovine serum albumin (BSA) was achieved by a water‐soluble carbo‐diimide, ethyl‐3‐(3‐dimethylaminopropyl) carbodiimide (EDC)‐mediated reaction using ammonium chloride as the nucleophile. Partial and substantial amidation of 0.5% (w/v) BSA in 5.5 m ammonium chloride solution with 1 times 10‐2mmol EDC over 120 min and 1 times 10‐1mmol EDC over 10 min respectively was achieved on a large scale using diafiltration for rapid termination of the reaction and purification. Residual ammonium chloride otherwise enhanced foaming properties. The amidated proteins were characterized by isoelectric focusing, electrophoresis and hydrophobicity and disulphide‐ and sulphydryl‐group measurements. Compared with native BSA, partially amidated BSA (PA‐BSA) produced enhanced foam expansion and foam stability values. This was attributed to minimal denaturation and to the presence of both acidic and basic components (pI range 5.25–7.50) within the single protein. In contrast, substantially amidated BSA (SA‐BSA) (pI range 7–9.1) had similar foaming properties to those of the ultrafiltered BSA control which were slightly lower than those of native BSA. However SA‐BSA interacted synergistically with native BSA producing enhanced foaming properties particularly at the 1:1 ratio through electrostatic interactions, conformational changes and increased hydrophobicity.
Influence of γ‐irradiation and ice storage on fat oxidation in three Indian fish
Authors: GHADI S. V. , VENUGOPAL V. 
Published: July 2010

SummaryThe influence of low‐dose γ‐irradiation (up to 5 kGy) on fat oxidation in skin and flesh fractions of some commercially important fishes (Indian mackerel, white pomfret and seer) during ice storage was examined. Thiobarbituric acid (TBA) values increased in both control and irradiated fish particularly in mackerel and seer meat. In mackerel, the TBA values declined towards later part of storage. Pomfret skin, but not mackerel and seer skin, showed radiation‐induced oxidation, which increased further during ice storage.
Optimization of extrusion cooking of lung proteins by response surface methodology
Authors: BASTOS D. H. M. , DOMENECH C. H. , ARĚAS J. A. G. 
Published: July 2010

SummaryConditions for extrusion cooking of dried ethanol defatted bovine lung were optimized using response surface methodology (RSM) with the method of steepest ascent to maximize expansion ratio in terms of temperature of the central zone of the extruder and moisture content of the feed. Water absorption capacity showed no significant variation over the range studied, but the emulsifying capacity showed a significant increase with decreasing moisture content of the feed. The extruded product could improve utilization of an otherwise waste product.
Vitamin profiles of kefirs made from milks of different species
Authors: KNEIFEL W. , MAYER H. K. 
Published: July 2010

SummaryKefirs were produced under laboratory conditions using 10 different kefir grain cultures from different households, and reconstituted cow, ewe, goat and mare milk as substrates. The base milks and corresponding kefirs were examined for their content of water‐soluble vitamins and orotic acid. On average, enrichment of vitamin concentration of>20% was observed with thiamine (only ewe milk kefirs), pyridoxine (kefirs from all milk species except cow milk), and folic acid (kefirs from all milk species except mare milk). Orotic acid content was reduced during fermentation throughout.
The use of the Multiple Comparison Test in checking product variability
Authors: GRIFFITHS NERYS M. 
Published: July 2010

SummaryThe Multiple Comparison Procedure, in which the size of difference of a number of samples from a labelled control is assessed by a panel, was used to demonstrate the flavour variation between jars of two commercial brands of instant coffee. One brand was shown to have moderate to large flavour differences between jars, whereas in the other brand, differences were generally slight. The procedure is suitable as a quality control technique for comparing a number of samples at a panel session.
Stabilization of ascorbic acid by microencapsulation in liposomes
Authors: KIRBY C. J. , WHITTLE C. J. , RIGBY N. , COXON D. T. , LAW B. A. 
Published: July 2010

SummaryAscorbic acid was encapsulated with high efficiency inside liposomes. In this form, its stability was enhanced compared to that in free aqueous solution, and particularly in the presence of a number of factors widespread in foods, which normally lead to its rapid degradation. Possible mechanisms for these stabilizing effects are discussed. Amongst other potential applications, these findings are relevant to the preservation of nutritional supplements of vitamin C in solution and to the development of naturally derived antioxidant systems for food protection.
Chemical interesterification of olive oil‐tristearin blends for margarines
Authors: GAVRIILIDOU V. , BOSKOU D. 
Published: July 2010

SummaryRefined olive oil–glycerol tristearate blends were interesterified using sodium methoxide as catalyst. The glyceride structure of the randomized fats was studied and the relationship between the structure and physical properties was examined. The rearranged fats were investigated for Solid Fat Index, melting behaviour, consistency and spreadability and the values obtained were compared to those of zero‐trans margarines or commercially available products prepared from hydrogenated olive oil and other vegetable oils. The 80:20 and 75:25 olive oil–tristearin blends after randomization have properties very close to those of soft tub and packet margarines.
Indirect ELISA for detection of goats' milk in ewes' milk and cheese
Authors: RODRÍGUEZ E. , MARTÍN R. , GARCÍA T. , AZCONA J. I. , SANZ B. , HERNÁNDEZ P. E. 
Published: July 2010

SummaryAn indirect ELISA (enzyme‐linked immunosorbent assay) has been developed successfully for the detection of defined amounts of goats' milk (1–25%) in ewes' milk and cheese. The assay uses polyclonal antibodies raised in rabbits against goats' caseins (GC). The anti‐GC antibodies were recovered from the crude antiserum by immunoadsorption and elution from a column containing immobilized goats' caseins. The anti‐GC antibodies were biotinylated and rendered goats' milk specific by mixing them with lyophilized bovine and ovine caseins. The assay was developed in a non‐competitive ELISA format and it comprised coating plates with extracts from samples. ExtrAvidin‐peroxidase was used to detect the biotinylated anti‐GC antibodies bound to goats' caseins immobilized on 96‐well plates. The colour developed by the subsequent enzymic conversion of the substrate resulted in discernible differences in optical densities when assaying mixtures of ewes' milk and cheese containing variable amounts of goats' milk.
Effect of pasteurization and fermentation on residues of sulphonamides in sausages
Authors: ELLERBROEK L. I. , STEFFEN G. 
Published: July 2010

SummaryThe different effects of pasteurization and fermentation on sulphamethazine (SMZ) and sulphachlorpyridazine (SCP) were investigated in two common German meat products, luncheon meat and raw fermented sausages. There was no decrease in sulphonamide concentration (5 μg g‐1) in luncheon meat during the different stages of processing and storage (4°C up to 27 days). Less than 40% of the initial concentration remained in fermented sausages after ripening for 10 days in a climatized room. The sulphonamide content was reduced only if fermentation was involved in contrast with meat contaminated with other chemotherapeutic residues.
Effect of shooting period, region of growth and processing method on the Fe and Mn content of tea determined by X‐ray fluorescence
Authors: SAHIN Y. , NAS S. , GÖKALP H. Y. 
Published: July 2010

SummaryX‐ray fluorescence (XRF) is an effective technique for qualitative and quantitative analysis of minerals in various agricultural products. Simplicity, high throughput and the possibility of automation make it useful for screening large numbers of samples. Samples of 138 fresh green, black tea and residue of this black tea after brewing were obtained from the Eastern Black Sea region of Turkey and analysed for Fe and Mn content using XRF. Such work appears not to have been reported so far.
Bioavailability to rats of iron from fortified grain amaranth flour
Authors: OLOGUNDE M. O. , SHEPARD R. L. , AFOLABI O. A. , OKE O. L. 
Published: July 2010

SummaryIn this study, fortified and unfortified grain amaranth seed flour and FeSO4 fortified casein diet as control were evaluated for their iron bioavailability. NaFeEDTA, ferrous fumarate, and FeSO4‐fortified grain amaranth were fed to Sprague Dawley weanling male rats. Iron intake, Hb Fe gain, Fe availability and binding capacity, serum iron, non‐haem liver iron and relative biological value (RBV) were determined and values compared with FeSO4‐fortified casein control; all were improved greatly by fortification.Relative biological values (RBV) were 0.40, 1.55, 1.75, 1.67 and 1.00 for animals receiving unfortified amaranth diet, those fed diet fortified with NaFeEDTA, ferrous fumarate, FeSO4 and casein fortified with FeSO4 respectively. RBV of the unfortified cereal was 40% of control suggesting perhaps low iron absorption from the amaranth cereal.Based on the results of this study, amaranth cereal is ideal as a food vehicle for iron fortification. The iron fortificant of choice is ferrous fumarate.
Effect of irradiation and modified atmosphere packaging on the microbiological and sensory quality of pork stored at refrigeration temperatures
Authors: GRANT IRENE R. , PATTERSON MARGARET F. 
Published: July 2010

SummaryThe effect of combining low‐dose irradiation (1.75 kGy) with modified atmosphere packaging (MAP) on the microbiological and sensory quality of pork chops stored at refrigeration temperatures was studied. The microflora of irradiated MAP pork was almost exclusively composed of lactic acid bacteria, predominantly Lactobacillus spp. Modified atmospheres containing either 25 or 50% CO2, balance N2, resulted in the best microbial control in irradiated pork held at 4°C, compared to an unirradiated MAP control, and these atmospheres were subsequently used in sensory studies. The atmosphere containing 25% CO2 75% N2 maintained the uncooked colour and odour of irradiated pork chops more effectively than 50% CO2 50% N2. Therefore packaging in a modified atmosphere containing 25% CO2, balance N2, followed by irradiation to a dose of 1.75 kGy is recommended to improve the microbiological and sensory quality of pork chops.
Effect of irradiation and modified atmosphere packaging on the microbiological safety of minced pork stored under temperature abuse conditions
Authors: GRANT IRENE R. , PATTERSON MARGARET F. 
Published: July 2010

SummaryThe safety of irradiated pork packed in 25% CO2:75% N2 and stored at abuse temperature (10 or 15°C) was assessed by inoculation studies involving Salmonella typhimurium, Listeria monocytogenes, Escherichia coli, Yersinia enterocolitica and Clostridium perfringens. Irradiation to a dose of 1.75 kGy reduced pathogen numbers to below the detection limit of 102 cells g‐1. When higher inoculum levels were used (106 cells g‐1) irradiation at 1.75 kGy reduced pathogen numbers by 1 –>5 log10 cycles depending on strain. Clostridium perfringens was the most resistant, and Y. enterocolitica the most sensitive of the pathogens studied.In all cases when high numbers (106 to 107g‐1) of spoilage and/or pathogenic bacteria were present initially on the pork the meat appeared spoiled, and although irradiation reduced the number of microorganisms, the meat was still unacceptable from a sensory viewpoint after treatment.It was concluded that the microbiological safety of irradiated, modified atmosphere packaged (MAP) pork is better than that of unirradiated MAP pork.
Moisture isotherms of cornchips at three temperatures
Authors: ACHOBA I. I. , ELEGBEDE J. A. , AGBAJI A. S. , AGBAJI E. B. 
Published: July 2010

SummaryThe moisture sorption isotherms of cornchips at three ambient temperatures (27, 35 and 40°C) were sigmoidal, a function of temperature and described by the Henderson equation. Storage stability of the product would be enhanced below 27°C and 3.4 moisture content dry basis (d.b.). The isosteric heats of sorption were calculated.
Amorphous state and delayed ice formation in sucrose solutions
Authors: ROOS Y. , KAREL M. 
Published: July 2010

SummaryPhase transitions of amorphous sucrose and sucrose solutions (20–100% sucrose) were studied using differential scanning calorimetry, and related to viscosity and delayed ice formation. Glass transition temperature (Tg) was decreased by increasing water content. Ice formation and concurrent freeze concentration of the unfrozen solution increased apparent Tg. Tg could be predicted weight fractions and Tg values of components. Williams–Landel‐Ferry (WLF) relation could be used to characterize temperature dependence of viscosity above Tg. Crystallization of water above Tg was time dependent, and annealing of solutions with less than 80% sucrose at –35°C led to a maximally freeze‐concentrated state with onset of glass transition at –46°C, and onset of ice melting at ‐34°C. The state diagram established with experimental and predicted Tg values is useful for characterization of thermal phenomena and physical state at various water contents.
Entrance effect correction on the flow of moisturized soy protein isolate melt in an extrusion viscometer
Authors: HAYASHI N. , HAYAKAWA I. , FUJIO Y. 
Published: July 2010

SummaryA newly developed capillary viscometer, having an airtight sample cell and capillary system, was utilized to determine the flow properties of moisturized [70% dry basis (d.b.)] soy protein isolate (SPI) melt at 140°C. Pressure drop measurement with an orifice die was done to clarify the large end effect. An end effect correction method was performed by subtracting the orifice die data from the capillary tube data, and reasonable results were obtained. The flow properties of the SPI melt were thus elucidated and could be classified as those of a power law fluid with flow behaviour index of 0.35. It was concluded that SPI with 70% d.b. moisture is an extremely high pseudoplastic fluid at 140°C.
Changes in the concentration of organic acids during the soaking of soybeans for tempe production
Authors: MULYOWIDARSO R. K. , FLEET G. H. , BUCKLE K. A. 
Published: July 2010

SummarySoybeans were soaked for 24h in tap water at 30°C in preparation for tempe fermentation. Soaking was conducted under conditions that give a microbial fermentation, and in the presence of antibiotics where microbial growth was inhibited. Valeric, propionic, formic and acetic were the main acids in the beans. Their concentrations decreased progressively during soaking as they were leached from the bean into the soak‐water. At the end of soaking, lactic and malic were the main acids in the beans. They were produced by microbial fermentation in the soak‐water and diffused into the beans. The concentration of acids produced in the soak‐water was determined by the microbial species responsible for the fermentation.
Changes in lipids and in sensory attributes on storage of rice milled to different degrees
Authors: PIGGOTT J. R. , MORRISON W. R. , CLYNE J. 
Published: July 2010

SummaryUnder‐milled and well‐milled rice samples were compared, before and after storage, by chemical and sensory tests. Surface lipids, non‐starch lipids, and starch lipids were quantified, and free fatty acids, total carbonyls and hexanal contents of the surface lipids were determined as measures of lipid hydrolysis and oxidation during storage for up to 9 months at ‐20 and 30°C. Descriptive sensory analysis of cooked rice by a trained panel was used to compare odour, taste and mouth‐feel of both stored and freshly milled samples. Triangle and preference tests by an untrained panel were used to establish whether perceptible differences were caused by the degree of milling or the storage conditions. Similar changes, both chemical and sensory, occurred in the under‐milled and well‐milled rice during storage but these were more pronounced in the under‐milled rice, leading to a product of poorer storage stability and reduced preference.
Effect of packaging and frozen storage temperature on beef pigments
Authors: LANARI M. C. , ZARITZKY N. E. 
Published: July 2010

SummaryThe influence of final freezing and storage temperature on pigment modifications of beef samples wrapped in polyethylene and EVA/SARAN/EVA was analysed. Met‐, oxy‐ and myoglobin relative surface concentrations were determined using reflectance spectrophotometry. Pigment behaviour during storage of beef packaged in both films and oxygenation of vacuum‐packaged samples was described by different reaction schemes and modelled to obtain kinetic and equilibrium constants. Comparative studies performed with beef samples (a) refrigerated, (b) frozen to –5°C and stored at this temperature (partial freezing), and (c) frozen to ‐25°C and stored at ‐5 and ‐20°C, indicated that for aerobic storage periods of 90 days, metmyoglobin levels of partially frozen samples upon thawing were comparable to those of frozen samples stored at –20°C. For vacuum‐packaged beef, pigment concentrations remained practically constant during frozen storage; partial freezing increased oxygenation capacity of the tissue compared with chilled and frozen conditions.
Effect of Co2 or vacuum packaging on normal and high pH meat shelf‐life
Authors: Rousset S. , Renerre M. 
Published: July 2010

In order to extend meat shelf‐life, normal‐pH and high‐pH beef steaks were packaged under vacuum or in 100% C 0 2 atmosphere. Microbiological, colour (L*, a*, b*)and reflectance (R630‐R580 values) characteristics were measured.After packaging under vacuum, Enterobacteriaceae, Brochothrix thermosphacta and Pseudomonas numbers were 10‐ to 100‐fold greater on high‐pH meat than onnormal‐pH meat.Packaging under C 0 2 improved the shelf‐life of meat, particularly that of high‐pH meat up to 42 days. For both high‐ and normal‐pH meats, the bacterial flora wascomposed only of lactic acid bacteria. Normal‐pH meat in C 0 2 atmosphere and vacuum packaging had a purple colour. After C02‐pack opening the meat colourbecame bright red and R630‐ R580 measurements were high, whereas after opening of vacuum packaging R630‐R580 decreased rapidly with increasing aerobic exposure.High‐pH meat became paler with increasing storage time in C02. Simultaneously R630‐R580 values increased and the pH fell. In addition it lost less exudate andoxidized less in air than the normal‐pH meat under the same conditions.
Evaluation of a pilot on‐line instrument for the measurement of lean content of cartoned boneless beef
Authors: DAVEY K. R. , LOVETT D. A. 
Published: July 2010

SummaryA laboratory evaluation of a pilot, new instrument for the on‐line (batch continuous) measurement of the per cent chemical lean content (CL) of whole cartons (nominally 27.2 kg) of boneless beef, based on an idealized design, is reported. For 24 cartons obtained from an export meatworks there was a highly linear (P < 0.001) dependence of CL on (reciprocal of) the instrument reading. The standard deviation of the predicted CL about this regression line was 2.02. For a further 20 cartons in which the cardboard was equilibrated at high RH prior to packing with the meat, the standard deviation in CL was 3.14. Predictions for CL were not significantly influenced by the order in which the meat pieces were packed into the carton, but were significantly (P< 0.001) affected by the size of the meat pieces. Best results of predicted CL were obtained with large meat pieces in cartons as supplied from the meatworks. These findings together with the fact that model predictions were not improved by a temperature term for meat (range 8.7–15.7°C) should augur well for future development of the instrument.
Validation of a time‐temperature‐integrator for thermal processing of foods under pasteurization conditions
Authors: HENDRICKX M. , WENG Z. , MAESMANS G. , TOBBACK P. 
Published: July 2010

SummaryIn this work, a general theory for the development of a Time Temperature Integrator, TTI‐system, is outlined. A z‐value (or activation energy) of the TTI‐system equal to that of target index is crucial for the usefulness of a system to monitor the impact of thermal processes on foods. The proposed TTI, namely the heat‐stable fraction of peroxidase covalently immobilized on porous glass beads in dodecane, can be used to indicate the intensity of a delivered pasteurization process when a z‐value of 10°C is used for calculating the lethality. Lethalities read from the bio‐indicator showed excellent agreement with those integrated from the measured time‐temperature data.
The influence of water activity on thermal stability of horseradish peroxidase
Authors: HENDRICKX M. , SARAIVA J. , LYSSENS J. , OLIVEIRA J. , TOBBACK P. 
Published: July 2010

SummaryThe thermal stability of horseradish peroxidase in the solid state was studied as a function of water activity, from 0.11 to 0.88. At all activities the enzyme was found to be much more stable in the solid state than in solution. Inactivation temperatures were in the range of 140–160°C. Inactivation curves show a biphasic behaviour which can be described by a model assuming two fractions (heat labile and heat stable) with independent first order inactivation kinetics. The labile fraction represents approximately 30% of the total activity. The z‐value for both stable and labile fractions depends on water activity (moisture content) and has a maximum at aw= 0.76 (44.4°C and 43.8°C, respectively).
Physical texture as an indicator of processing conditions for canning low‐acid artichoke hearts
Authors: RODRIGO MIGUEL , GARCÍA MANUEL G. , RAMIREZ LOLA , MARTÍNEZ ANTONIO , GINER VICENTE , SAFÓN JOSÉ 
Published: July 2010

SummaryKramer shear cell measures of texture of artichoke hearts were used to establish thermal loss parameters. A D121= 25.5 min. and a z = 27°C for texture were obtained, with a high correlation between texture and treatment time. Maximum conservation of texture, in canned low‐acid artichoke hearts in 0.5 kg cans (71.5 × 117 mm) whilst still ensuring microbiological stability, was obtained by heating at 121°C for 15 min.
Effect of water hardness on cooking characteristics of cowpea (Vigna unguiculata L. Walp) seeds
Authors: UZOGARA STELLA G. , MORTON IAN D. , DANIEL J. W. 
Published: July 2010

SummaryCowpeas were cooked in water made hard (or soft) by the separate addition of similar concentrations of certain salts (CaCl2, MgCl2, or NaHCO3). The beans were also cooked in hard tap water and in double distilled water before and after soaking in water. Hard water caused a significant decrease in softness, led to reduced water absorption, and also decreased solids loss in the cooked product, but it increased the cooking time and discolouration of the beans. Hard water also gave rise to a significant (P<0.05) increase in mineral content, but it had less effect on the proximate composition of the cooked products.