bluuebunny/crossref_metadata_2025_split huggingface dataset:
TEXTURE PROFILE OF HERBAL GEL AFFECTED BY INSTRUMENTAL PARAMETERS AND CORRELATIONS OF INSTRUMENTAL AND SENSORY EVALUATION
Authors: CUI SHANSHAN , YU KAI , HU ZHUOYAN , WEI GUOJING 
Published: March 2011

ABSTRACTHerbal gel is a kind of traditional Chinese food. The study is to set up an instrumental texture assessment based on texture profile analysis (TPA) by (1) studying effect of texture analyzer operation condition including crosshead speed and plunger penetration degree on TPA result and (2) correlating instrument TPA to sensory TPA. A standard interval rating scale composed of foods available in the region was established for sensory TPA evaluation. The results indicate that crosshead speed and plunger penetration degree exhibited different effect on the test results according to target texture attributes. Significant correlations were presented for hardness, cohesiveness, springiness and chewiness, respectively, when the testing conditions of crosshead speed at 2.5 mm/s with penetration degree of 30% or 60%, 2 mm/s with 30%, 1.5 mm/s with 50–60% or 1 mm/s with 30–50% were used. For efficiency, crosshead speed of 2.5 mm/s with penetration degree of 60% for TPA is recommended for industrial practice.PRACTICAL APPLICATIONSHerbal gel is an ethnic Chinese herbal food which has enjoyed great popularity in southern part of China for a long time. The industrialized version of the traditional herbal gels has been available in the market. Being a gel food, texture is the most important quality feature of herbal gel. Due to the requirement of quality control in mass production, a standardized procedure for texture measurement needs to be set up. This research reveals influence of instrument operating condition on the texture measurement result, and correlation between instrumental and sensory methods of herbal gel texture evaluation, therefore provides a reference for setting up quality control procedure for the industry.
IMPROVEMENT OF THE PREDICTION OF MOUTHFEEL ATTRIBUTES OF LIQUID FOODS BY A POSTHUMUS FUNNEL
Authors: KUTTER ALEXANDER , SINGH JASWINDER PAL , RAUH CORNELIA , DELGADO ANTONIO 
Published: March 2011

ABSTRACTThis paper proposes a further potential improvement of the prediction using the Posthumus funnel. The application of the Posthumus funnel is cheaper than most rheological measurements; it is easier to handle and depending on the measurement does not need a calibration. Therefore, it represents a very promising possibility for enhancing the prediction of the texture properties of liquid and semisolid foods showing Ostwald‐de‐Waele and Newtonian properties. A model is introduced for Newtonian fluids to compute the geometry of the Posthumus funnel so that the shear rates that appear are in the same range as in the oral cavity, by treating it as a system of two cylinders connected via a nozzle. This model can also be applied to other technical applications. The model is verified by means of numerical simulations and experimentally by particle image velocimetry. This results in a ready‐to‐use model for product development or quality assurance.PRACTICAL APPLICATIONSIn the preliminary work, it could be shown that the introduction of values derived from the Posthumus funnel can enhance the prediction accuracy of the mouthfeel attribute “oral viscosity” or consistency compared with rheological data from rheometers alone. During the oral processing of foods, they are subjected to a wide range of shear rates and a complex flow field. In this paper, a ready‐to‐use model is proposed to adapt the geometry of the empirical measurement technique Posthumus funnel to shear rates in the range where they appear in the oral cavity and an approach is introduced combining the Posthumus funnel with rheological flows. Therefore, the prediction capability is increased. This can be used by product developers or in quality assurance to obtain an approximate impression of the textural properties of liquid and semisolid foods such as yoghurt and custard sauce. The model can also be used for similar fields of fluid mechanics.
TEXTURAL PROPERTIES OF FOOD SYSTEMS HAVING DIFFERENT MOISTURE CONCENTRATIONS AS IMPACTED BY OAT BRAN WITH DIFFERENT β‐GLUCAN CONCENTRATIONS
Authors: YAO NI , EKENSTEDT KRISHA L. , WHITE PAMELA J. 
Published: March 2011

ABSTRACTPorridge and muffins were made from oat bran of two publicly available line, “Paul” and “Jim,” two experimental lines N979‐5‐2–4 (N979) and IA95111 (IA95) and a retail oat bran, to represent wet and dry food systems. N979 and IA95 had greater % β‐glucan and protein, less starch, greater water solubility index than other brans. Slurries of ground N979 bran had the greatest peak viscosity among all bran types. The adhesiveness of porridge was positively correlated and the firmness of fresh muffins was negatively correlated with % β‐glucan. No relationship was found between % β‐glucan and mouth coating of porridge during sensory evaluation. IA95 and N979 muffins were rated to have greater dome shape and coarser surface texture than Jim and Paul muffins. Although β‐glucan could increase the adhesiveness of a wet oat food and make a dry oat food less firm, the impact of β‐glucan on the sensory properties was minimal.PRACTICAL APPLICATIONSPorridge and muffins made with oat bran are popular foods among health‐conscientious people. In this study, porridge was made entirely with oat bran and water, thus delivering a high concentration of the soluble fiber. Porridges made with oat bran having different β‐glucan concentrations also differed in sensory and physical properties, perhaps providing guidance in labeling oat brans according to their functional characteristics. Muffins contained only 25.6% of oat bran; however, the impact of β‐glucan on the appearance, mouthfeel and taste of muffins was great. Thus, understanding these impacts may help producers choose appropriate food systems for delivery of high amounts of β‐glucan.
AN EXAMINATION OF THE FORCE GENERATED FROM INCISOR PENETRATION INTO FOODS WITH DIFFERENT TEXTURAL PROPERTIES PART I: EXPERIMENTAL OBSERVATION
Authors: XU XIANZHONG , YUAN SHAOFANG 
Published: March 2011

ABSTRACTThe present work attempts to explore the mechanisms of the generation and development of the biting force during teeth penetration by analyzing the force–penetration curve patterns when incising the different textural foodstuffs (cheese, apple, carrot, hula hoops and biscuit). Results showed that, for each food sample, the magnitude of biting force is directly related to the penetrating depth of incisors although the time scale (speed, total biting period, time to maximum biting force, etc.) of the tooth movement may change with the food types and sample thickness. The profile shape and dimension of the force–penetration curves strongly depends on the mechanical behaviors of the food materials and the sizes of the specimen. Masticatory parameters such as biting force and the work used are very important factors that can be used to define food texture. Also, plotting the biting force against teeth movement provides valuable information for characterizing food texture.PRACTICAL APPLICATIONSThe acceptability of most foods is strongly influenced by the expectations of consumers about food texture. The food texture is perceived by the human senses and depends on the material properties of foods and the manner in which they are deformed and broken down in the mouth. The present work shows that the force–penetration curve pattern during first bite contains important information about the mechanical properties of the food tested and sample size. The study may be able to help clarify how the human body interacts with different foods and provide the knowledge required for understanding the events occurred in both objective and subjective texture tests.
USE OF VEGETABLE OILS, EMULSIFIERS AND HYDROCOLLOIDS ON RHEOLOGICAL, FATTY ACID PROFILE AND QUALITY CHARACTERISTICS OF POUND CAKE
Authors: KUMARI RASHMI , JEYARANI T. , SOUMYA C. , INDRANI D. 
Published: March 2011

ABSTRACTEffect of two vegetable oils namely sunflower oil (SFO) and coconut oil (CNO), emulsifiers (sodium stearoyl‐2‐lactylate and polysorbate‐60), and hydrocolloids (guar gum and carboxymethyl cellulose) on rheological, fatty acid profile and quality characteristics of pound cake was studied in comparison with control cake prepared using hydrogenated fat. Use of oils decreased batter viscosity, increased specific gravity and decreased overall quality score of cakes. However, incorporation of additives significantly improved the quality of cakes. The microstructure of cake with combination of identified additives showed a continuous protein matrix and wrapped starch granule. The individually identified emulsifier and hydrocolloid when used in combination yielded cakes having quality characteristics similar to control cake. Fatty acid profile showed that the control cake had 51.3% saturated fatty acids and only 6.5% polyunsaturated fatty acids (PUFA); SFO cake was rich in PUFA and CNO cake was rich in medium chain fatty acids.PRACTICAL APPLICATIONSMany baked products are prepared using a relatively large proportion of hydrogenated fat – cakes for example contain 50–100% shortening, biscuits 25–35% and cookies 45–50%. Majority of people are becoming aware of the relationship between consumption of hydrogenated fat and cardio vascular diseases associated with it. Continuous attempts are being made to redesign bakery products either by eliminating completely the hydrogenated fat in the formulation or replacing it with vegetable oils. This article discusses the effect of replacement of hydrogenated fat with sunflower oil and coconut oil in cake making. This article also highlights the improvement brought about by the addition of emulsifiers and hydrocolloids on the rheological and quality characteristics of cake with oils. This information will have a practical application in the production of nutritious cakes.
MOUTH‐WATERING: THE INFLUENCE OF ENVIRONMENTAL AND COGNITIVE FACTORS ON SALIVATION AND GUSTATORY/FLAVOR PERCEPTION
Authors: SPENCE CHARLES 
Published: March 2011

ABSTRACTIn this article, the evidence demonstrating the significant role that saliva plays in taste and flavor perception in humans is reviewed. Empirical research highlighting the effects of a number of food‐related, environmental and higher‐order cognitive factors (such as attention, mental imagery and labeling) on salivary flow is critically examined. The argument is put forward that changes in salivary flow may have contributed to the results of a number of recent studies of multisensory flavor perception. Indeed, it is striking how rarely salivation is mentioned by cognitive psychologists and cognitive neuroscientists when studying gustatory and/or multisensory flavor perception. The hope is that this review may help to redress this potentially important imbalance. Recommendations for future research in this area are included, and finally, the potential commercial applications of these findings are also reviewed briefly.PRACTICAL APPLICATIONSThis review highlights the potential problems of interpretation that academic researchers interested either directly in the topic of taste or multisensory flavor perception, or indirectly in the effects of environmental (e.g., atmospheric) changes on flavor perception can run into if they fail to consider the role that any overt changes in salivation may have on the effects they report.This review also highlights the fact that in commercial settings, the large baseline individual differences in salivation are likely to swamp anything that the chef/company can do to modify the salivary flow of their customers via environmental/labeling interventions.
The Impact of High Pressure and Temperature on Bacterial Spores: Inactivation Mechanisms of Bacillus subtilis above 500 MPa
Authors: Reineke Kai , Mathys Alexander , Knorr Dietrich 
Published: March 2011

Abstract:  High‐pressure thermal sterilization (HPTS) is an emerging technology to produce shelf stable low acid foods. Pressures below 300 MPa can induce spore germination by triggering germination receptors. Pressures above 500 MPa could directly induce a Ca+2‐dipicolinic acid (DPA) release, which triggers the cortex‐lytic enzymes (CLEs). It has been argued that the activated CLEs could be inactivated under HPTS conditions. To test this claim, a wild‐type strain and 2 strains of Bacillus subtilis spores lacking germinant receptors and one of 2 CLEs were treated simultaneously from 550 to 700 MPa and 37 to 80 C (slow compression) and at 60 to 80 C up to 1 GPa (fast compression). Besides, an additional heat treatment to determine the amount of germinated cells, we added TbCl3 to detect the amount of DPA released from the spore core via fluorescent measurement. After pressure treatment for 120 min at 550 MPa and 37 °C, no inactivation was observed for the wild‐type strain. The amount of released DPA correlated to the amount of germinated spores, but always higher compared to the belonging cell count after pressure treatment. The release of DPA and the increase of heat‐sensitive spores confirm that the inactivation mechanism during HPTS passes through the physiological states: (1) dormancy, (2) activation, and (3) inactivation. As the intensity of treatment increased, inactivation of all spore strains also strongly increased (up to −5.7 log10), and we found only a slight increase in the inactivation of one of the CLE (sleB). Furthermore, above a certain threshold pressure, temperature became the dominant influence on germination rate.Practical Application:  The continuous increase of high‐pressure (HP) research over the last several decades has already generated an impressive number of commercially available HP pasteurized products. Furthermore, research helped to provoke the certification of a pressure‐assisted thermal sterilization process by the U.S. FDA in February 2009. However, this promising sterilization technology has not yet been applied in industrial settings. An improved understanding of spore inactivation mechanisms and the ability to calculate desired inactivation levels will help to make this technology available for pilot studies and commercialization at an industrial scale. Moreover, if the synergy between pressure and elevated temperature on the inactivation rate could be identified, clarification of the underlying inactivation mechanism during HP thermal sterilization could help to further optimize the process of this emerging technology.
Changes in Volatile Compounds of Peanut Oil during the Roasting Process for Production of Aromatic Roasted Peanut Oil
Authors: Liu Xiaojun , Jin Qingzhe , Liu Yuanfa , Huang Jianhua , Wang Xingguo , Mao Wenyue , Wang Shanshan 
Published: March 2011

Abstract:  The changes in volatile compounds composition of peanut oil during the roasting process of aromatic roasted peanut oil (ARPO) production were investigated. The analyses were performed by gas chromatography‐mass spectrometry combined with headspace solid phase microextraction (HS‐SPME/GC‐MS). Among the volatiles identified in ARPO, the N‐heterocyclic chemical class possessed the highest relative percentage area (RPA) 61.68%, followed by O‐heterocyclic group with an RPA of 24.57%. Twenty pyrazines were considered to be the key contributors to the intense nutty/roasty flavor typical of ARPO. Compounds that increased significantly in concentration during the roasting process were mainly Maillard reaction products, as well as compounds derived from Strecker degradation and lipid peroxidation. The results clearly showed that the roasting process was necessary to obtain the typical nutty/roasty aroma of ARPO.Practical Application:  ARPO is the traditional edible oil in China that possesses a characteristic strong nutty and roasty flavor that distinguishes it from other edible vegetable oils. During the production, the roasting process is the crucial factor for the formation of the typical roasted peanut aroma that plays an important role in sensory quality of peanut oil. In our investigation, not only the volatile changes of peanut oil pressed from relevant peanut seeds roasted at different roasting time were determined, but also the contributions of identified volatiles on the typical nutty/roasty flavor of ARPO were discussed. Our work clearly demonstrated the significant effect of roasting process on the typical flavor formation of ARPO. The results are valuable as scientific guidance for the roasting process that better satisfy demands of the peanut oil industries for better flavor.
Optimization and Development of a SPE‐HPLC‐UV Method to Determine Astaxanthin in Saccharina japonica
Authors: Zhou Jun , Bi Wentao , Row Kyung Ho 
Published: March 2011

Abstract:  An effective and accurate method including extraction, saponification, and separation was developed to determine astaxanthin (AX) in Saccharina japonica. The optimal extraction conditions with different solvents were investigated. 29.30 μg/g of AX was extracted from dry Saccharina japonica powder by solvent. After subsequent saponification, the extracted amount of AX was increased to 37.26 μg/g. Furthermore, 3 different ionic liquid‐based silicas were prepared as sorbents for the solid phase extraction of AX from the extract. By comparing the adsorption isotherms of AX on different ionic liquid‐based silicas, suitable sorbent was successfully selected and applied for separation of AX from extract.Practical Application:  Astaxanthin, in 3 main forms (free, monoesters, and diesters), can be obtained from marine plants and animals. By extraction with subsequent saponification, the astaxanthin was extracted from Saccharina japonica. And then, ionic liquid‐based silicas were used to separate the astaxanthin from the extract solution. This method can be widely applied for determination, or even industrial separation and purification of astaxanthin from many other algae.
Influence of Copigment Derived from Tasmannia Pepper Leaf on Davidson's Plum Anthocyanins
Authors: Jensen Morten Busch , López‐de‐Dicastillo Bergamo Carolina Ana , Payet René Marc , Liu Xueming , Konczak Izabela 
Published: March 2011

Abstract:  Davidson's plum (Davidsonia pruriens, F. Muell.), a native to Australian rainforests, large, crimson‐red fruit, which superficially resembles plum, has been commercially cultivated in Australia since 1990s. The current production volume exceeds market demands therefore this study was designed to evaluate the suitability of Davidson's plum extract as a source of anthocyanin‐based food colorant. The stability of the Davidson's plum extract towards heat treatment at 95 °C was higher than that of commercial mulberry colorant, but inferior to colorants derived from red cabbage and purple sweetpotato. An addition of a variety of phenolic acids significantly increased color intensity indicating the formation of copigmentation complexes. Commercial chlorogenic acid as well as extract from a native Australian herb rich in chlorogenic acid, Tasmannia pepper leaf (Tasmannia lanceolata, R. Br.), were both tested in model soft drink solutions subjected to light irradiation and heat treatment. In both cases, the addition of the copigment resulted in a lasting increase in color intensity. In conclusion, Davidson's plum extract can successfully be utilized as a source of natural food color. Extract from Tasmania pepper leaf can be used as a co‐pigment for Davidson's plum anthocyanins.Practical Application:  The color properties of an anthocyanin colorant derived from the native Australian fruit Davidson's plum are comparable to those of mulberry, which is currently applied as a food colorant in Australian food products. Utilization of Davidson's plum fruit as a source of natural color will allow the industry to increase the range of natural pigments and will create new opportunities for the emerging native food industry.
Raphasatin Is a More Potent Inducer of the Detoxification Enzymes Than Its Degradation Products
Authors: Scholl Chris , Eshelman Bruce D. , Barnes David M. , Hanlon Paul R. 
Published: March 2011

Abstract:  The biological activity of cruciferous vegetables is hypothesized to be due to the metabolites of a class of phytochemicals called glucosinolates. The chemical properties of these metabolites, including isothiocyanates, determine the biological activity of these compounds and thus their effects on human health. The 2 primary radish (Raphanus sativus L.) glucosinolates, glucoraphasatin, and glucoraphenin, were isolated using solid phase extraction followed by preparative HPLC purification. In an aqueous environment, 77.6% of the maximum amount of sulforaphene produced by the metabolism of glucoraphenin was present after 24 h. Under the same conditions raphasatin, the isothiocyanate metabolite of glucoraphasatin and the oxidized counterpart of sulforaphene, was highly unstable with a half‐life of less than 30 min and no raphasatin was detectable after 24 h. In HepG2 cells, raphasatin‐induced quinone reductase activity and the RNA expression of several phase 1 and 2 detoxification enzymes by a significantly greater amount than the degradation products of raphasatin. Raphasatin, but not its degradation products, activated the antioxidant response element (ARE) in a stably‐transfected reporter cell line. Mice fed a diet consisting of 20% freeze dried radishes for 2 wk had significantly higher liver expression of cytochrome P450 (CYP) 1A1, 1A2, quinone reductase, microsomal epoxide hydrolase, and glutathione S‐transferase α2 than mice fed a nutritionally‐matched control diet.Practical Application:  Glucoraphasatin, the primary glucosinolate in radishes, is metabolized into an isothiocyanate (raphasatin) that has biological activity but is also unstable in an aqueous environment. Despite the instability of raphasatin, dietary exposure to radishes produced significant induction of detoxification enzymes. Understanding the chemical properties of raphasatin, both in terms of biological activity and instability, could help develop processing methods to retain the most activity from radishes, glucoraphasatin, and raphasatin.
Decline of monarch butterflies overwintering in Mexico: is the migratory phenomenon at risk?
Authors: BROWER LINCOLN P. , TAYLOR ORLEY R. , WILLIAMS ERNEST H. , SLAYBACK DANIEL A. , ZUBIETA RAUL R. , RAMÍREZ M. ISABEL 
Published: March 2011

Abstract.  1. During the 2009–2010 overwintering season and following a 15‐year downward trend, the total area in Mexico occupied by the eastern North American population of overwintering monarch butterflies reached an all‐time low. Despite an increase, it remained low in 2010–2011.2. Although the data set is small, the decline in abundance is statistically significant using both linear and exponential regression models.3. Three factors appear to have contributed to reduce monarch abundance: degradation of the forest in the overwintering areas; the loss of breeding habitat in the United States due to the expansion of GM herbicide‐resistant crops, with consequent loss of milkweed host plants, as well as continued land development; and severe weather.4. This decline calls into question the long‐term survival of the monarchs’ migratory phenomenon.