bluuebunny/crossref_metadata_2025_split huggingface dataset:
SUBACUTE TOXICITY OF MILDLY OXIDIZED INSTANT NOODLES IN MICE
Authors: GOTOH NAOHIRO , WATANABE HIROYUKI , OSATO REIKO , INAGAKI KEIKO , IWASAWA AI , WADA SHUN 
Published: September 2010

ABSTRACT A 28‐day sub‐acute toxicity test using moderately oxidized fats and oils (peroxide value [PV] 85.0–334.7 mEq oxygen/kg) extracted from deteriorated instant noodles was performed in mice to evaluate general toxicity. Toxicity was evaluated by general behavior, survival rate, clinical hematology, clinical chemistry, organ weights, changes in body weight and histopathologic examination. None of the mice died due to the toxicity of the oxidized fats and oils. Fats and oils oxidized to at least 300 mEq oxygen/kg attenuated weight gain compared with the control mice, but mice fed fats and oils oxidized to less than 150 mEq oxygen/kg gained weight similar to the control mice. Thus, fats and oils oxidized to approximately 300 mEq oxygen/kg induce general toxicity, but are not lethal. In contrast, liver weight and blood cholesterol levels tended to increase in all test oil groups. Thus, body function is affected by even mildly oxidized fats and oils (100 mEq oxygen/kg); hence, ingestion of degraded foods should be avoided. PRACTICAL APPLICATIONSJapan had a food poisoning epidemic caused by the degradation of fats and oils in instant noodles about 40 years ago. The peroxide value of the oxidized fats and oils in the degraded noodles ranged from 100 to 1,000 mEq oxygen/kg. According to the detailed investigation of the degraded noodles, the Ministry of Health and Welfare, currently the Ministry of Health, Labor, and Welfare in Japan, set the standards in the Food Sanitation Law to protect against food poisoning and to control the quality of instant noodles. Recently, there was a movement to set a standard for instant noodles in the Codex Alimentarius Commission. Probably, food standards for other kinds of lipid‐containing foods might be prepared in the Codex Alimentarius Commission in the near future. General toxicity tests have so far focused on highly oxidized fats and oils (>400 mEq oxygen/kg) and have not considered the moderately oxidized products (<400 mEq oxygen/kg). Therefore, general toxicity testing on the moderately oxidized fats and oils was carried out, and the results can provide new information when new food standards containing fats and oils are prepared.
BLACK CUMIN SEED (NIGELLA SATIVA LINN.) OIL AND ITS FRACTIONS PROTECT AGAINST BETA AMYLOID PEPTIDE‐INDUCED TOXICITY IN PRIMARY CEREBELLAR GRANULE NEURONS
Authors: ISMAIL NORSHARINA , ISMAIL MAZNAH , LATIFF LATIFFAH A. , MAZLAN MUSALMAH , MARIOD ABDALBASIT A. 
Published: September 2010

ABSTRACT The neuroprotective effect of Nigella sativa oil (NSO) and its fractions against beta amyloid (Aβ)‐induced cell death in primary rat cerebellar granule neurons was investigated. Primary cultures were pretreated for 5 h with NSO and its fractions – hexane fraction (HF), ethyl acetate fraction (EAF) and water fraction (WF) – before incubating with 10 µM Aβ1‐40 for 24 h. Cell viability was investigated using the 3‐(4,5‐dimethylthiazol‐2‐yl)‐5‐(3‐carboxymethoxyphenyl)‐2‐(4‐sulfophenyl)‐2H‐tetrazolium, inner salt (MTS) and lactate dehydrogenase (LDH) assays. Results of the MTS assay showed that the WF and NSO were significantly protective against cell death induced by 10 µM Aβ1‐40 at 1, 10 and 100 µg/mL probably because of antioxidant properties as determined by 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical trapping method. HF and EAF had low DPPH scavenging effect and were only effective at 100 µg/mL. However, NSO and its fractions were weakly protective against cell membrane damage in the LDH assay. NSO and its fractions, especially the WF, may play a role in the prevention of Aβ‐induced cell death. PRACTICAL APPLICATIONSNeurodegeneration in Alzheimer's disease (AD) has been associated with the toxic effects of beta amyloid (Aβ), a by‐product of amyloid precursor protein. Natural products that are able to reduce Aβ‐induced neurotoxicity are candidates for preventing as well as for treating this neurodegenerative condition. Thus, the neuroprotective effects of Nigella sativa against Aβ toxicity may play a potential role in preventing AD progression.
OPTIMIZATION OF OSMOTIC DEHYDRATION PROCESS OF CARROT CUBES IN SUCROSE SOLUTION
Authors: SINGH BAHADUR , PANESAR PARMJIT S. , NANDA VIKAS 
Published: September 2010

ABSTRACT For optimization of the osmotic dehydration process of carrot cubes in sucrose solution by response surface methodology (RSM), the experiments were conducted according to face‐centered central composite design. The independent process variables for the osmotic dehydration process were osmotic solution concentrations (45–55°Brix), temperature (35–55C) and process durations (120–240 min). Statistical analysis of results showed that all the process variables had a significant effect on all the responses at 5% level of significance (P < 0.05). The osmotic dehydration process was optimized by RSM for maximum water loss, rehydration ratio, retention of color, sensory score and minimum solute gain. The optimum process conditions were 52.5°Brix sucrose syrup concentration, 49C osmotic solution temperature and 150‐min process duration.PRACTICAL APPLICATIONSThe process of osmotic dehydration can be used for the preparation of shelf‐stable products for the purpose of use during off‐season. The quality of preosmosed carrots is much superior to the product dehydrated with the convectional method of convective dehydration. The osmotically dehydrated carrots can be used for cooking as vegetables after rehydration or can be added directly into soups, stews or casseroles before cooking. If the product is blanched before osmotic dehydration, the process can be used successfully for the preparation of carrot candy.
SHELF‐LIFE OF RETAIL BEEF MUSCLES FOLLOWING STORAGE IN A LOW OXYGEN ENVIRONMENT
Authors: BEGGAN M. , ALLEN P. , BUTLER F. 
Published: September 2010

ABSTRACT The effect of low oxygen storage followed by three aerobic display treatments on color, visual lean color acceptability, microbiological counts and sensory attributes of four beef muscles (M. longissimus thorasic et lumborum (LTL), M. semimembranosus (Sm), M. psoas major (PM) and M. gluteus medius (GM)) was investigated. Low oxygen, gas flushed steaks and vacuum‐packed primals were stored for 3 weeks. At display, packs were either perforating or the steaks were wrapped in an oxygen permeable film. The LTL steaks bloomed at display resulting in a 3 day display life compared to 2 days for the control. The Sm, GM and PM steaks failed to bloom due to oxidation of myoglobin to metmyoglobin during storage. Microbiological and sensory parameters were satisfactory for all muscles and all treatments. Thus, lean color was the limiting factor in the success of this system, which was successful for long term storage of the LTL steaks only.
EFFECT OF PREVENTOX ON THE STORAGE STABILITY OF RAW AND PRECOOKED PORK PATTIES
Authors: CHEN G. , XIONG Y.L. , WANG L. , GOMEZ‐BASAURI J. , NICASTRO F. 
Published: September 2010

ABSTRACT A commercial blend of antioxidants (Preventox, Alltech, Inc., Nicholasville, KY) was evaluated for its antioxidant efficacy in raw and precooked pork patties subjected to storage at 2C up to 10 days. Both raw and precooked pork patties containing 313 and 625 ppm Preventox had a reduced peroxide formation and a lower thiobarbituric acid‐reactive substance content during storage (P < 0.05). Preventox at 625 ppm increased the Minolta (Osaka, Japan) colorimetric L* value of raw patties throughout storage (P < 0.05) and the a* value of 1‐day samples (P < 0.05). Raw patties treated with Preventox tended to have a greater myoglobin content within the first day, but the antioxidant did not prevent the conversion of myoglobin to metmyoglobin, and hence, color loss during subsequent storage. The results indicated that Preventox was more effective to inhibit lipid oxidation in pork patties, especially precooked samples, than to preserve the red color of raw pork patties during aerobic, refrigerated storage.PRACTICAL APPLICATIONSThe efficacy of natural antioxidants in food products depends on the matrix of the food system. The results obtained from this study demonstrated that Preventox, a mixture of tocopherols, rosemary extract and citrate, provided a dose‐dependent protection of low‐fat raw and precooked ground pork against lipid oxidation during refrigerated storage, suggesting that it may be used to extend the shelf life of this type of meat product.
INFLUENCE OF BREED, SEX AND GROWTH HORMONE AND HALOTHANE GENOTYPES ON CARCASS COMPOSITION AND MEAT QUALITY TRAITS IN PIGS
Authors: FRANCO M.M. , ANTUNES R.C. , BORGES M. , MELO E.O. , GOULART L.R. 
Published: September 2010

ABSTRACT The objective of this study was to verify the influence of the growth hormone (GH) and halothane (Hal) genotypes, breed and sex on carcass and meat quality. Ninety‐six pigs (Piétrain, Large White and Landrace) were dissected. For each breed, 16 were noncastrated males and 16 were females. The Piétrain animals presented the greatest lean meat percentage, the heaviest ham and shoulder and the lightest belly weight and fat thickness. Landrace presented the heaviest belly. Females presented the greatest drip loss; L*, b* and fat thickness; the heaviest ham and loin; and the lightest shoulder and tenderloin. Hal–NN and Nn presented greater loin weight than nn animals. Nn animals presented smaller belly weight than homozygotes. The nn animals presented greater drip loss than NN and Nn, and greater lean meat than NN. Interestingly, GH–D2D2 animals also showed higher drip loss than those with D1D1 genotype. This investigation presents relevant associations between important economic traits and specific GH and Hal genotypes.PRACTICAL APPLICATIONSThe identification of new molecular markers related to pig production has been increasing in importance, especially when these markers are related to carcass and meat quality traits, which are difficult to predict. When a marker is intensively used in a selection program, it reaches fixation, so it is important to identify new markers to replace it. This work shows, for the first time, the association of a GH polymorphism with an important meat quality trait and reinforces the possibility of its use in programs of marker‐assisted selection.
NUTRITIONAL QUALITY OF RAINBOW TROUT (ONCORHYNCHUS MYKISS) CAUGHT FROM THE ATATÜRK DAM LAKE IN TURKEY
Authors: CELIK MEHMET , GÖKÇE MAHMUT ALI , BAŞUSTA NURI , KÜÇÜKGÜLMEZ AYGÜL , TAŞBOZAN OĞUZ , TABAKOĞLU Ş. SURHAN 
Published: September 2010

ABSTRACT This study was carried out to determine the proximate, fatty acid, cholesterol, mineral and trace element compositions of the rainbow trout (Oncorhynchus mykiss), which is commonly consumed in Turkey. The moisture, protein, lipid and ash contents of the rainbow trout were 71.65, 19.60, 4.43 and 1.36%, respectively. Total lipids were mainly characterized by low cholesterol levels (35.04 mg/100 g). The composition of fatty acids showed that total monounsaturated fatty acids (35.56%) were the highest, followed by saturated fatty acids (27.65%) and polyunsaturated fatty acids (23.09%). The mineral and trace elements determined were Ca, Na, K, P, Mg, Mn, Zn, Fe, Pb, Hg, As, Cd, Cu, Ni and Co. Among the minerals analyzed, K was the highest followed by Mg, Na, P and Ca. The most abundant trace elements were Co, Cu, Zn followed by Fe, and all trace elements were present in amounts below the limits proposed by the World Health Organization and the Turkish Food Codes for human consumption in the meat of rainbow trout.PRACTICAL APPLICATIONSThis investigation provides practical and useful information on the chemical composition of rainbow trout, which is widely consumed in Turkey. These results will be important for the fishing industry, nutritionists, investigators for improving processing and marketing. It is also helpful for similar academic studies and to prepare tables of compositions of food.
POTENTIAL FOR RAPID IN VITRO ASSAYS TO MEASURE FOODBORNE SALMONELLA VIRULENCE IN FOODS – A REVIEW
Authors: NUTT JEFF D. , WOODWARD CASENDRA L. , KUBENA LEON F. , NISBET DAVID J. , KWON YOUNG M. , RICKE STEVEN C. 
Published: September 2010

ABSTRACT Assessing the public health risk to consumers of foods is a priority in terms of food safety because of frequency of foodborne illness outbreaks caused by pathogenic bacteria such as Salmonella. Innovative and rapid methods continue to be devised to detect, isolate and measure the potential for foodborne disease caused by foodborne Salmonella spp. in the U.S.A. To develop rapid in vitro assays for assessment of virulence, it is important to understand the physiological and genetic principles that enable Salmonella to become invasive and infective within a host. Combining this knowledge with rapid detection technologies will lead to more extensive and real time appraisal of Salmonella physiological and pathogenic status in food matrices.
CONTROL OF DEFORMATION IN TEXTURE TESTS *
Authors: VOISEY PETER W. , KLOEK M. 
Published: September 2010

Abstract. The motion of the Instron crosshead during small deformations (e. g. 0.25 mm) in tensile tests performed at the available range of deformation rates was examined. Large errors are introduced in the deformation readings if it is assumed that the deformation rate was constant at the rate selected because, as with any instrument of this type, the crosshead requires time to accelerate to the selected speed. The characteristic behaviour of the food is subject to misinterpretation if the applied deformation profile is unknown. It was found that the errors are larger when the instrument is used incorrectly by performing tensile tests below the crosshead. The work demonstrated some of the limitations that must be recognized when applying the Instron, or any deformation mechanism, to certain texture tests. It is concluded that food behaviour, under small deformations, could be recorded precisely and interpreted correctly providing that both the force and deformation are recorded against time.Control of the crosshead stopping and reversal points was also examined, particularly in relation to the instrumental texture profile analysis. Crosshead acceleration affects the readings and interpretation of the data at the reversal point. If the deformation rate is changed, the stopping point must be adjusted.
CONSISTENCY OF COMMERCIAL SOYBEAN LECITHINS
Authors: YARON ANINA , LETAN A. 
Published: September 2010

Abstract. This study deals with changes of viscosity in commercial soybean lecithins caused by differences in either the phosphatides concentration or in the oil/oleic acid ratio in the acetone‐solubles. Viscosity was determined with a plate and cone viscometer at selected constant rates of shear.The flow curves obtained showed Newtonian behavior only at comparatively low shear rates. Decrease in viscosity due to addition of oil and/or oleic acid was much more drastic in commercial lecithins containing higher (over 65%) concentrations of phosphatides. Addition to commercial lecithins of liquid soybean oil reduced more pronouncedly the products' viscosity than did addition of oleic acid. Samples of commercial lecithins containing less than 2% water were homogeneous and their viscosity was almost unaffected by the water content.
ESPRESSO COFFEE BEVERAGE: CLASSIFICATION OF TEXTURE TERMS
Authors: NAVARINI L. , CAPPUCCIO R. , SUGGI‐LIVERANI F. , ILLY A. 
Published: September 2010

ABSTRACTThe present study reports on the classification of terms used to describe texture and/or mouthfeel characteristics of coffee, particularly espresso coffee, resorting to the classical food texture approach and putting in evidence how consumption habits (i.e., the brewing method) affect the terms used to describe it. Trained panelists have been interviewed in order to generate spontaneously a large number of descriptive texture terms. The terms collection was processed according to methodology previously adopted for liquid foods and beverages to classify the terms into well known mouthfeel categories. This classification identified a reduced number of texture terms categories to set up a list of terms submitted to the same trained panelists and to 93 Italian and 143 non‐Italian consumers in the form of a questionnaire with forced choice. Results show that the term “body” alone cannot be used to describe the mouthfeel of coffee beverages, prepared with different brewing methods. The obtained responses may constitute the basis for the development of an appropriate terminology for communicating the mouthfeel characteristics of espresso coffee, and may assist in addressing the finding of correlations between perceived texture and objective measurements of physical properties of the beverage.
TRANSGLUTAMINASE IN DAIRY PRODUCTS: CHEMISTRY, PHYSICS, APPLICATIONS
Authors: JAROS DORIS , PARTSCHEFELD CLAUDIA , HENLE THOMAS , ROHM HARALD 
Published: September 2010

ABSTRACT Literature on the effects of microbial transglutaminase on various dairy‐based systems is discussed. Beginning with a short synopsis on the development of microbial transglutaminase as a functional tool for modifying foods, the principles of reactions catalyzed by transglutaminase and their structural implications, as well as the mechanisms of formation and cleavage of isopeptide bonds are reviewed. After summarizing the present knowledge on the specificity of microbial transglutaminase towards milk proteins, including reactions determined by individual lysine and glutamine residues, emphasis is placed on the effects of enzymatic cross‐linking on physicochemical properties in foods and, particularly, dairy‐based systems. Discussed are implications of cross‐linking on acidified milk gels including yogurt and effects on single milk protein fractions, with respect to several physicochemical properties including rheology and mechanical properties of these systems, but also syneresis, and emulsification behaviour.
ROLE OF TUBER DENSITY IN POTATO SLOUGHING
Authors: BLAHOVEC JIŘÍ , HEJLOVÁ ANNA 
Published: September 2010

ABSTRACT A new CPEM method was developed and used to study the cooking curves of two potato varieties showing differences in texture and of one variety cultivated in four different regimes. The two main cooking curve stages (i.e., cooking and disintegration) can be described by simple linear equations, with density as an independent parameter. The parameters in the equation describing the cooking stage were reformulated to express directly the role of starch. The two new parameters obtained were weakly correlated and expressed separately cooking time sensitivity to starch content and the basic potato characteristic in relation to sloughing. Data obtained indicate only a minor role of starch content during the first part of cooking that is determined primarily by basic potato characteristics probably related to the cell wall properties. In the second stage of disintegration, starch content plays a more important role.
Toward a New Corporate Reorganization Paradigm
Authors: Bernstein Donald S. 
Published: September 2010

Chapter 11 is becoming an increasingly flexible, market‐driven forum for determining who will become the owners of financially troubled enterprises. With increasing frequency, distressed companies are sold in Chapter 11 as going concerns. At the same time, distressed investors, including hedge funds and private equity investors, are actively trading the debt of such companies in much the same way that equity investors trade the stock of solvent companies. Market forces drive the troubled company's debt obligations into the hands of those investors who value the enterprise most highly and who want to decide whether to reorganize or to sell it. One way or the other, the Chapter 11 process is used to effect an orderly transfer of control of the enterprise into new hands, whether the creditors themselves or a third party.But if the market‐oriented elements of this new reorganization process promise to increase creditor recoveries and preserve the values of corporate assets, other recent developments could present obstacles to achieving these goals. In particular, the increased complexity of corporate capital structures and investment patterns—including the issuance of second‐lien debt and the dispersion of investment risks among numerous parties through the use of derivatives and other instruments—threatens to increase inter‐creditor conflicts and reduce transparency in the restructuring process. These factors, coupled with provisions added to the Bankruptcy Code that selectively permit “opt‐out” behavior by favored constituencies, could interfere with the ability of troubled companies to reorganize as the next cycle of defaults unfolds.
Morgan Stanley Roundtable on Managing Financial Trouble
Authors: Altman Edward 
Published: September 2010

Against the current backdrop of troubled credit markets and the possibility of growing defaults, a distinguished group of bankruptcy academics and practitioners explore a number of questions raised by the emergence of increasingly active distressed investors: Are these relatively new market forces and mechanisms at least partly responsible for today's historically low default rates? Can they be expected to continue keeping default rates low, even if the economy goes into recession? And perhaps most important, by preventing or delaying defaults, will these new reorganization methods end up increasing recoveries and preserving value?The second half of the discussion focuses on some of the potential problems, or obstacles to the working of these market forces. For example, how will distressed situations play out in cases involving dispersed creditors, such as the holders of CDOs and CLOs? Will there be negative side effects from other financial innovations such as credit derivatives?While acknowledging the challenges of resolving some relatively new kinds of inter‐creditor conflicts, most of the panelists expressed confidence that today's distressed investors, working within the context of a streamlined Chapter 11 process, can be expected to play a major role in preserving values for creditors. At the same time, such investors will help perform the critical economic function of ensuring, in Douglas Baird's words, “that those companies that should survive do survive” and that corporate assets, whether liquidated piecemeal or kept within the firm, end up in their highest‐valued uses with their most efficient users.
Lessons from the Financial Crisis of 1907*
Authors: Bruner Robert F. , Carr Sean D. 
Published: September 2010

The story of the panic and crash of 1907 suggests that major financial crises can be the result of a convergence of certain market forces—forces of the market's “perfect storm,” if you will—that cause investors and depositors to react with alarm. The storm begins with a highly complex financial system, whose very complexity makes it difficult for anyone to know what might be going wrong. By definition, the multiple parts of the financial system are linked, which means that trouble in one institution, city, or region can travel easily and quickly to others. Buoyant growth in the economy makes the financial system more fragile, due partly to the demand for capital and partly to the tendency of some institutions to take more risk than is prudent. Leaders in government and the financial sector implement policies that inadvertently or otherwise elevate the exposure to risk of crisis. When an economic shock hits the financial system, the mood of the market swings from optimism to pessimism, creating a self‐reinforcing downward spiral. Collective action by leaders succeeds in arresting the spiral, thought he speed and effectiveness with which they act ultimately determines the length and severity of the crisis.In reflecting on the crash and panic of 1907, this article considers these market forces, both t heir interact ion with one another in the past and their possible relevance to market conditions a century later.