bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of Heat‐Moisture Treatment and Acid Modification on Rheological, Textural, and Differential Scanning Calorimetry Characteristics of Sweetpotato Starch
Authors: Singh Sukhcharn , Raina C.S. , Bawa A.S. , Saxena Dharmesh C. 
Published: August 2010

ABSTRACTSweetpotato starches were characterized to understand the changes upon modification by acid and heat‐moisture treatment (HMT) in the rheological, differential scanning calorimetry (DSC), and textural characteristics of starch isolated from the sweetpotato variety PSP‐21 and to compare these findings with those of commercially available arrowroot starch. The native sweetpotato starch had a Type A pasting profile characterized by a high peak viscosity (PV) (741.5 rapid viscoanalyzer unit [rvu]), with a high breakdown (378.8 rvu) and low cold paste viscosity (CPV) (417.6 rvu). After HMT, there was a marked decrease in the PV (639.1), a very slight breakdown (113.5 rvu) and an increase in CPV (759.5 rvu), more like a Type C pasting profile. However, acid modification did not notably change the pasting profile of native sweetpotato starch. The DSC characteristics were also affected significantly after modifications. The gelatinization temperature parameter to onset (To) decreased significantly after HMT and acid modification. The gelatinization enthalpy decreased during HMT from 15.98 to 14.42 J/g. The gel strength of acid‐modified starch was the highest compared with that of HMT and native sweetpotato and arrowroot starches.
Microstructure‐Extractability Relationships in the Extraction of Prepelletized Jalapeño Peppers with Supercritical Carbon Dioxide
Authors: Uquiche Edgar , Del Valle José M. , Ihl Mónica 
Published: August 2010

ABSTRACTThere is a need to increase vessel loads for high‐pressure batch processes such as supercritical fluid extraction of solid substrates, but a precompacting treatment such as pelletization may negatively affect mass transfer rates. This work was aimed to quantify the effect of the microstructure of Jalapeño pepper pellets on the extraction rate and yield of oleoresins when using supercritical CO2 at 40 °C and 320 bar as the solvent, so as to contribute with basic information that will help optimize pelletization treatments for solid substrates. Four types of substrates were obtained by considering 2 initial particle sizes and 2 initial moisture levels before pelletization, and the inner porosity and tortuosity of the resulting pellets were estimated. The internal mass transfer was favored in pellets showing a better distribution and connectedness of pores, and the extraction rate and yield improved when using pellets from flakes instead of milled flakes, with initial sample moisture exhibiting a more limited effect. A reduction in the particle size of the pellets improved mass transfer but caused a reduction in packing density, and these 2 factors had opposite effects on the “volumetric yield” of the process (mass of recovered solute per unit time and per unit volume of extraction vessel), which was also affected by prepelletizing sample conditioning.
Hydrogen Peroxide and Calcium Chloride Added to Irrigation Water as a Strategy to Reduce Bacterial Populations and Improve Quality of Fresh Mushrooms
Authors: Chikthimmah Naveen , La Borde Luke F. , Beelman Robert B. 
Published: August 2010

ABSTRACTThe quality and value of fresh mushrooms are often diminished by the presence of high bacterial populations that cause a brown, blotchy appearance. The objective of the present research was to evaluate the addition of hydrogen peroxide and/or calcium chloride to irrigation water as a means to reduce total bacterial populations on fresh mushrooms. Crops were grown using commercial mushroom growing practices except for the addition of 0.75% hydrogen peroxide and/or 0.3% calcium chloride irrigation water added to the crop starting 11 d after the casing layer was applied on top of mushroom compost. Irrigation water without the added treatments acted as the control. Mushrooms were aseptically sampled from the production beds for enumerating bacterial counts. Total aerobic bacterial populations were determined by standard microbiological plating procedures. Mushroom whiteness (L‐value) and color (delta E) after harvest and postharvest storage were measured using a Minolta chromameter. Harvested mushrooms were separated by treatment and weighed to record yield. Mushrooms irrigated with water (control) had 7.3 log colony‐forming units (CFU) of aerobic bacterial populations per gram of fresh mushroom tissue. Compared with the control, irrigation with 0.75% hydrogen peroxide and 0.3% calcium chloride reduced the bacterial populations on fresh mushrooms by 87% (6.4 log CFU/g). Irrigation with hydrogen peroxide and calcium chloride significantly enhanced mushroom whiteness after harvest as well as after 6 d of postharvest storage at 12 °C. The irrigation treatments did not have a significant effect on crop yields; hence, the addition of hydrogen peroxide and calcium chloride to irrigation water was demonstrated to have good potential as a practical strategy to reduce bacterial populations and to improve the quality of fresh mushrooms.
Effect of Amino Acids and Peptides on Mixing and Frozen Dough Properties of Wheat Flour
Authors: Koh Bong‐Kyung , Lee Gui‐Chu , Lim Seung‐Taik 
Published: August 2010

ABSTRACTFree amino acids, peptides, and vital wheat gluten were investigated to determine their effect on the mixing and frozen dough baking properties of wheat flour. Addition of 1% cysteine and aspartic acid decreased and glutamic acid, histidine, arginine, and lysine increased the mixing tolerance of flour. Cystine, methionine, tryptophan, and phenylalanine increased but isoleucine, histidine, glycine, arginine, glutamic acid, aspartic acid, and lysine decreased loaf volume of nonfrozen dough breads. However cystine, methionine, tryptophan, and phenylalanine did not increase loaf volume of bread prepared from frozen dough. Vital wheat gluten increased mixing tolerance and bread loaf volume only for the nonfrozen dough. However, wheat gluten hydrolysate, corn, and bonito peptides decreased mixing tolerance after optimum mixing time and were effective in increasing loaf volume for both frozen and nonfrozen dough. As the amount of corn and bonito peptide increased, specific loaf volumes also increased. Addition of 2.5% corn peptide was most effective in increasing loaf volume of frozen dough bread. Crust browning and crumb stickiness increased, whereas crumb softness decreased with addition of peptides. Addition of less than 1% peptide did not adversely affect the aftertaste and off‐flavor of bread. These results suggest that addition of peptides are effective for improving the baking quality of frozen dough, whereas amino acids and gluten have no effect.
Effects of Food Processing on Blueberry Antiproliferation and Antioxidant Activity
Authors: Schmidt Barbara M. , Erdman John W. , Lila Mary Ann 
Published: August 2010

ABSTRACTCultivated highbush (Vaccinium corymbosum L.) and wild lowbush (Vaccinium angustifolium Ait.) blueberries are excellent sources of phytochemicals that are believed to have significant biological activity. The objective of this study was to determine whether incorporation of blueberries into food products affects their phenolic content or antioxidant and antiproliferation activity. Several blueberry fruit‐containing products including fresh, individually quick frozen (IQF), freeze‐dried, spray‐dried, heat‐dried, cooked, juice concentrate, pie filling, and jam were fractionated to remove sugars and isolate groups of phytochemicals based on solubility. The fractions were analyzed for total phenolics and assayed for ferric reducing antioxidant power (FRAP) antioxidant activity, 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity, and hepa‐1c1c7 antiproliferative activities. For both cultivated and wild berries, fresh and IQF berries had the highest total phenols, antioxidant activity, and antiproliferation activity. Whole freeze‐dried wild blueberries also retained significant antiproliferative activity in 2 fractions eluted with acetone (fraction 4, 4% of control cell growth at 20 (μg/mL) and 50% aqueous acetone (fraction 5, 69% of control cell growth at 20 (μg/mL) and ranked close to the activities recorded for fresh (30% of control cell growth at 20 (μg/mL for fraction 5) and IQF whole fruit (27% of control cell growth at 20 (μg/mL for fraction 5). Products that were heat‐processed retained most of the antioxidant activity and total phenolics found in unprocessed whole fruit. However, the heat‐treated products lacked or had diminished antiproliferation activity, suggesting that although products may be high in phenolic compounds and antioxidant activity, some forms of bioactivity may be compromised by harsh processing methods.
Role of Cooling Process in the Thermal Aggregate Formation by Carp Myosin Rod
Authors: Sasaki Tomoko , Yuan Chunhong , Konno Kunihiko 
Published: August 2010

ABSTRACTCarp myosin rod solution did not show detectable turbidity upon heating at 80 °C. Rod aggregation was detected only by high sensitive light scattering intensity and gel filtration analysis on Sepharose CL 4B. Roughly half of myosin rod was still monomeric for sample heated at 80 °C at 2 mg/mL. Prolonged heating at 80 °C did not increase the amount of aggregates. Aggregation was prominent at high concentration of rod. Rod aggregation was promoted by cooling of the heated rod solution. Heating at 80 °C completely unfolded the α‐helix structure of rod. However, α‐helix structure was significantly recovered by about 85% upon cooling. Unfolding and aggregation analysis revealed that complete unfolding of whole rod structure was needed for aggregation, and the cooling process accompanying refolding of helical structure was important for aggregate formation.
Sorption Behavior of Crawfish Chitosan Films as Affected by Chitosan Extraction Processes and Solvent Types
Authors: Nadarajah Kandasamy , Prinyawiwatkul Witoon , No Hong Kyoon , Sathivel Subramaniam , Xu Zhimin 
Published: August 2010

ABSTRACTEffects of chitosan extraction processes and solvent types on sorption behavior of unplasticized crawfish chitosan films were investigated. Four different chitosans prepared from crawfish shell were dissolved in 1% v/v acetic, formic, lactic, or malic acids at 1% w/v concentration. Chitosans dissolved in acetic or formic acid formed flexible and transparent films that are desirable for packaging applications. Chitosan acetate films maintained lower moisture contents at any relative humidity level compared with chitosan formate films. The type of chitosan significantly influenced the sorption isotherms of chitosan formate films but not chitosan acetate films. The Guggenheim‐Anderson‐de Boer, Oswin, and Caurie models (R2= 0.98, 0.95, and 0.95, respectively) could be used to predict sorption behavior of crawfish chitosan acetate and formate films.
Modeling of Sucrose Permeation through a Pectin Gel During Ultrafiltration of Depectinized Mosambi [Citrus sinensis (L.) Osbeck] Juice
Authors: Rai Pramod , Majumdar G.C. , DasGupta Surnando , De Sirshendu 
Published: August 2010

ABSTRACTUltrafiltration of synthetic juice (mixture of sucrose and pectin with varying composition) as well as enzymatically treated mosambi [Citrus sinensis (L.) Osbeck] juice is performed in a batch, unstirred membrane cell. Thin‐film composite polyamide membrane of molecular weight cutoff 50000 was used. The flux decline mechanism is found to be controlled by the growth of a gel layer of pectin over the membrane surface. Using standard cake filtration theory, the flux decline and the growth of gel layer is quantified. The gel layer is characterized in terms of specific gel layer resistance, gel porosity, and gel density. A transient model is proposed and solved numerically to quantify the transport of sucrose through the pectin gel for the synthetic juice and enzymatically treated juice. The hindered diffusion coefficient of sucrose through the gel is calculated by comparing the results with the experimentally obtained permeate concentration profile of sucrose. The calculated permeate concentration profile agrees well with the experimental data.
Thermal Inactivation of Salmonella on Cantaloupes Using Hot Water
Authors: Solomon Ethan B. , Huang Lihan , Sites Joseph E. , Annous Bassam A. 
Published: August 2010

ABSTRACTThe inactivation of Salmonella on cantaloupes using hot water was investigated. Whole melons, inoculated with a cocktail of Salmonella isolates, were subjected to thermal treatments of various lengths in water at 65 °C, 75 °C, and 85 °C. Treatment with water at 85 °C for 60 and 90 s resulted in reductions of up to 4.7 log colony forming units (CFU) per square centimeter of rind. However, the rind of melons treated at 85 °C for 90 s were noticeably softer than the rind of melons treated for 60 s. Thermal penetration profiles were measured and computer simulations were conducted to verify the effect of hot water treatment conditions on the internal temperatures of cantaloupe melons. Experimental and simulation data indicated that the internal temperature of melons treated with hot water did not increase rapidly compared with the rind temperature. Regardless of the process temperature used, the temperature of the edible flesh, 10 mm from the surface of the rind, remained at least 40 °C cooler than the surface temperature of cantaloupe melons. These results demonstrate the utility of hot water for the inactivation of Salmonella on cantaloupes and provide a framework to producers of fresh‐cut melon for the potential use of hot water as an intervention treatment.
Multiple Comparison Procedures for Analysis of Ranked Data
Authors: Christensen Zeke T. , Ogden Lynn V. , Dunn Michael L. , Eggett Dennis L. 
Published: August 2010

ABSTRACTMultiple comparison procedures for analysis of ranked data are available in tabular form for quick determination of significance. It was determined that the method used by Basker and Newell to determine critical values was overly conservative. Those values are useful for determining the overall significance of the model. Additional multiple comparison tables of critical values are presented for determining the rank significance of all samples within the set. Both sets of tables are included.
Influence of Different Factors on Firmness and Color Evolution During the Storage of Persimmon cv. ‘Rojo Brillante’
Authors: Salvador Alejandra , Arnal Lucíaa , Carot Jose M. , Carvalho Catarina P. , Jabaloyes José M. 
Published: August 2010

ABSTRACT‘Rojo Brillante’ persimmons were harvested in 2 different dates, early and late, and then submitted to 1‐methylcyclopropene (1‐MCP) treatment (500 nL/L) before stored at 1 or 15 °C up to 50 or 30 d, respectively. The influence of harvest date, 1‐MCP treatment, orchard, storage time, and temperature on firmness loss and color evolution during storage of ‘Rojo Brillante’ persimmon was studied. Statistical models that allowed the prediction of these 2 quality parameters during the storage, as well as the modeling of the behavior of both of them, were also evaluated. The softening, as a consequence of chilling sensitiveness when stored at 1 °C, was more accentuated in the early harvested fruit. In storage at 15 °C, also, the firmness loss was faster in fruit harvested earlier. 1‐MCP treatment drastically reduced chilling injury (CI) symptoms at 1 °C and retarded firmness loss at 15 °C, both of these effects being dependent on harvest date. The model presented to study the firmness and color relationship offers an important tool to predict firmness from fruit color measurements.
Ascorbic Acid Retention, Microbial Growth, and Sensory Acceptability of Lettuce Leaves Subjected to Mild Heat Shocks
Authors: Moreira Maríaa del R. , Ponce Alejandra G. , Del Valle Carlos E. , Roura Sara I. 
Published: August 2010

ABSTRACTHeat shocks not only produced a reduction in the initial content of ascorbic acid but also affected the rate of degradation of ascorbic acid during refrigerated storage. Samples treated at higher temperatures presented faster rates of degradation. The heat shocks produced an initial reduction in the counts of mesophilic aerobic microorganisms, with greater reductions associated with the higher shock temperatures. However, high shock temperatures promoted faster microbial growths during storage, probably due to the liberation of nutrients by the disruption of membrane barriers. The sensory attributes of lettuce leaves subjected to heat shocks presented mixed results. Thermal treatments affected the enzymatic activity, reducing browning phenomena, but also caused deleterious effects on surface color and texture of lettuce leaves. Heat shocks of 50°C could be useful for short‐term preservation of minimally processed lettuce, where the high rate of metabolic processes cause great deterioration of fresh products.
Evaluation of Shelf Life of Superchilled Cod (Gadus morhua) Fillets and the Influence of Temperature Fluctuations During Storage on Microbial and Chemical Quality Indicators
Authors: Olafsdottir Gudrun , Lauzon Hélégne L. , Martinsdóttir Emilíaa , Oehlenschláuger Joerg , Kristbergsson Kristberg 
Published: August 2010

ABSTRACTQuality changes of aerobically packed cod fillets stored under superchilling and abusive temperature conditions were characterized by the growth of specific spoilage organisms (SSO) and the production of microbial metabolites measured by an electronic nose along with traditional sensory and chemical analysis (total volatile basic nitrogen [TVB‐N], pH). A new process based on quick contact freezing and cold air blasting was used to achieve superchilling of fillets before chilled (0.5 °C) or superchilled (‐1.5 °C) storage. Photobacterium phosphoreum dominated under temperature abusive conditions coinciding with high levels of TVB‐N and increased electronic nose responses indicating increased levels of alcohols and aldehydes at sensory rejection. Dominating growth of Pseudomonas spp. in 1 batch was associated with the origin, the catching method, and the cooling conditions during processing. The superchilling process followed by superchilled storage (‐1.5 °C) extended the sensory shelf life of the fillets for at least 3 d compared with traditional process, resulting in a total shelf life of 15 d. High content of TVB‐N was observed in superchilled fillets at sensory rejection. P. phosphoreum counts were lower under superchilling conditions (6.0 to 6.8 log colony‐forming units [CFU]/g), compared with the traditionally processed chilled fillets (7.2 log CFU/g). However, H2S‐producing bacteria appeared to grow steadily under superchilling conditions reaching counts as high as 7.6 log CFU/g at sensory rejection.
Noradrenergic Projections from the A1 Field to the Preoptic Area in the Brain of the Ewe and Fos Responses to Oestrogen in the A1 Cells
Authors: Rawson J. A. , Scott C. J. , Pereira A. , Jakubowska A. , Clarke I. J. 
Published: August 2010

AbstractPrevious studies have shown that there is a population of noradrenergic cells in the caudal A1 field of the brainstem of the ewe that contain oestrogen receptors and project to the preoptic area, where gonadotrophin releasing hormone (GnRH) neurones are located. There are some discrepancies in the literature regarding the extent of this projection and the location of the cells in the A1 region. The issue has been a focus of attention because the positive feedback response to oestrogen that causes the ovulatory GnRH/luteinizing hormone surge may originate from this brainstem region. The aim of the present study was to determine the extent of the projections to the preoptic area and to determine whether the caudal A1 cells are activated by oestrogen. Eleven ovariectomized ewes received an injection of the retrograde tracer FluoroGold into the preoptic hypothalamus and four of these also received an i.m. injection of oestrogen 2 h before tissue collection. A further three sheep received i.m. oil injections to act as controls for those receiving oestrogen. Dopamine‐β‐hydroxylase (DBH)‐positive, retrogradely labelled cells were found within the A1 field in sheep that received preoptic FluoroGold injections. Cells in the vicinity of the A2 and A6 fields, that were retrogradely labelled with FluoroGold, were not DBH‐positive. Thus, cells in the A1 field provide a direct noradrenergic projection to the preoptic area and may be involved in the control of the secretion of GnRH in this species. Cells that project to the preoptic hypothalamus from more rostrally located areas of the brainstem are not noradrenergic. In the animals that received oestrogen, double‐labelling immunohistochemistry was performed throughout the A1 field for FluoroGold, DBH and Fos. DBH cells of the A1 field expressed Fos only in the oestrogen‐treated animals and not in the oil‐treated animals. There was a decline in the number of DBH cells that were retrogradely labelled from the caudal region of A1 towards obex. There was a similar gradient in the number of cells that were double‐labelled for Fos and FluoroGold. We conclude that there is a population of noradrenergic cells in the caudal A1 field that project to the preoptic area; this is a larger group of cells than previously reported. Oestrogen elicits an acute Fos response in these cells, which may be involved in the time‐delayed positive feedback response on GnRH cells. The caudal‐to‐rostral gradient in the labelling with FluoroGold and Fos in DBH‐positive cells is similar to that seen previously for oestrogen receptor in DBH‐positive cells in the A1 field.
Excitotoxic Lesions of the Medial Amygdala Differentially Disrupt Prolactin Secretory Responses in Cycling and Mated Female Rats
Authors: Polston E. K. , Erskine M. S. 
Published: August 2010

AbstractThis study examined the role of the posterodorsal medial amygdala (MePD) in the control of prolactin secretion in gonadally intact female rats 20 min after mating, during the oestrous cycle, and during early pregnancy/pseudopregnancy (P/PSP). Cycling females received bilateral infusions of an excitotoxic dose of N‐methyl‐d‐aspartate (NMDA) or vehicle into the MePD. Two to 4 weeks later, they were surgically implanted with intra‐atrial catheters for repeated blood sampling and were mated on the evening of proestrus until receiving 5, 10, 15 or 20 intromissions or 15 mounts‐without‐intromission (MO) from males. The percentages of rats becoming P/PSP increased as a function of numbers of intromissions received. All groups receiving intromissions showed similar approximately four‐fold increases in plasma prolactin concentrations 20 min after mating, while MO rats showed no increase at this time. There was no effect of NMDA lesion on this acute secretory response. Among rats that continued cycling, bilateral MePD lesion completely abolished the diurnal preovulatory prolactin surge, while incomplete and sham lesions did not. In rats that subsequently became P/PSP, bilateral lesion of the MePD resulted in dampening of prolactin concentrations at all sampling times 6–7 days after mating, while incomplete or sham lesions did not alter prolactin secretion at these times. These results demonstrate that the MePD is selectively important for the secretion of prolactin on the afternoon of proestrus and that this structure may also modulate prolactin release in P/PSP rats. Activity within MePD neurones does not appear to be required for the acute prolactin response to vaginocervical stimulation which occurs within minutes after mating.