bluuebunny/crossref_metadata_2025_split huggingface dataset:
Mutagenicity of N‐nitroso compounds in Chilean ham and sausages
Authors: ARANDA MARCELA , TRIVINO IVAN , OSORIO ANGELICA , BASTIAS JOSE M. , ROOS ORIETA 
Published: July 2010

SummaryChilean hams and sausages were analysed for the presence of nitrosodimethylamine and nitrosodiethylamine by GLC/NPD. The presence of 3.5–210ppb levels were found in 51.6% of the samples. All of the positive samples contained nitrosodimethylamine while only 11% of them contained nitrosodiethylamine. Mutagenicity assays were performed in Salmonella typhimurium. Strains TA 98 and TA 100 were used in absence and presence of S9 mix. A dose‐response curve of the mutagenic activity was observed in TA 100 with S9 mix. Unscheduled DNA synthesis assay also confirmed that the purified extracts of hams and sausages at doses as low as 1 ppb are inducers of damage to DNA of human foetal lung cells.
Use of ultrafiltration for preparing improved tomato pulp
Authors: PORRETTA SEBASTIANO , CARPI GIUSEPPE , DALL'AGLIO GIANFRANCO , GHIZZONI CLAUDIO 
Published: July 2010

SummaryThe characteristics of high‐quality tomato pulp (commercial def.: crushed or diced tomatoes with about 30% tomato juice as packing medium) canned with tomato juice pulp enriched by ultrafiltration as packing medium were compared with those covered with conventional vacuum‐concentrated juice.Both hot‐ and cold‐break products were prepared and those containing 20% serum‐reduced packing juice proved to be the best, showing no signs of syneresis on storage and with improvements in sensory properties, colour and non‐enzymatic browning; some volatile components were reduced.
Production of clear guava nectar
Authors: CHAN WAI‐YUNG , CHIANG BEEN‐HUANG 
Published: July 2010

SummaryThree fining methods were tested for use in producing clarified guava nectar. The enzyme hydrolysis method, especially treating the guava purée with 1000ppm of pectinase at 50°C for 3 h, accomplished satisfactory clarification but caused severe losses in volatile components, pre‐treating the purée with 100ppm of pectinase for 1 h greatly facilitated the subsequent bentonite or ultrafiltration clarification processes, and both the bentonite treatment and the ultrafiltration process yielded clarified product, but the ultrafiltered product had less loss of volatiles. However, to achieve storage stability, a membrane of lower than 100000 dalton molecular weight cut‐off should be used.
A kinetic study of salt diffusion in potato at high temperature
Authors: LIU HUA 
Published: July 2010

SummaryThe apparent diffusion coefficient of sodium chloride in potato was determined from the change in average concentration in cylindrical potato pieces with time when surrounded by salt solution of between 1 and 5% concentration. Measurements were made at temperatures in the range 50–120°C. The apparent diffusion coefficient of salt in potato is temperature dependent and follows the Arrhenius equation, with activation energies of 20–24 kJ mol‐1, decreasing with increasing concentration within the temperature range 70–120°C. The apparent diffusion coefficient increases with concentration. Below 60°C the Fickian diffusion equation did not predict the experimental results accurately because of changes in the dimensions and structure of the potato caused by osmosis.
Kinetics of enzymic hydrolysis of cassava flour starch — optimization and modelling
Authors: WALISZWESKI KRZYSZTOF N. , ALVARADO MIGUEL GARCIA , MEDINA JAVIER DE LA CRUZ 
Published: July 2010

SummaryThis study was conducted to model the kinetics of cassava flour hydrolysis by Miles Taka‐Therm L–170 alpha amylase and Diazyme L–200 glucoamylase to produce glucose syrup. Maximum starch concentration was 33% due to a controlled process of flour gelatinization by gradual temperature increase, and parallel starch hydrolysis by thermostable alpha amylase activity, preventing excess viscosity. The time of hydrolysis was two and half hours of alpha amylase activity and 36 h of glucoamylase activity with the final yield of 90–93% of glucose. Exponential hyperbolic models were obtained to predict the kinetic of hydrolysis both amylase and glucoamylase, with a generalized correlation coefficient >0.94.
Storage of common mushroom under controlled atmospheres
Authors: BRIONES GUADALUPE LOPEZ , VAROQUAUX PATRICK , CHAMBROY YVES , BOUQUANT JAMES , BUREAU GILBERT , PASCAT BERNARD 
Published: July 2010

SummaryThe effect of controlled atmosphere (CA) on the shelf‐life of the common mushroom (Agaricus bisporus) was assessed using six parameters correlated with its commerical qualities. Low CO2 concentrations (up to 2.5%) reduced brown discolouration compared to the control in air. Higher CO2 concentrations enhanced both internal and external browning. Low O2 concentrations reduced growth of micro‐organisms, including pseudomonads. Respiration rate, when the mushrooms are placed again in normal air, is proportional to CO2 concentration during storage suggesting that CO2 exhibits a phytotoxic effect on mushrooms. A lower mannitol content was noted in mushrooms stored under CA than those stored in air (control). Mushrooms stored in a 5% CO2 atmosphere for 7 days did not break their veil but their texture was very soft and spongy. Texture losses decreased when CO2 concentrations increased.
Influence of process variables on the drying of potato slices
Authors: MAGEE T. RONALD A. , WILKINSON CAROLE P.D. 
Published: July 2010

SummaryInvestigation of the effects of varying air velocity, slice thickness, and pre‐treatment with sodium chloride solutions and surface active agents on drying potato slices indicated that the drying occurred entirely in the falling rate period and was controlled by the mechanism of liquid diffusion. The rate of drying, and therefore the diffusion coefficients, increased with the addition of sodium chloride and surface active agents. Diffusion coefficients were also influenced by air velocity and slice thickness, suggesting that the rate of drying of potato slices is controlled by a combination of internal and external resistances.
Effect of screw profile on extrusion‐cooking of wheat flour by a twin‐screw extruder
Authors: YEH AN‐I , HWANG SHIUAN‐JER 
Published: July 2010

SummaryThe effects of forward‐, reverse‐, and no‐flight screw elements on the residence time distribution, dispersion number, and product properties were investigated in extrusion cooking of wheat flours in a twin‐screw extruder. Mean residence times of 46.5s with a forward element increased to 59.6s with a reverse flight and 67.6s with a no‐flight element. Dispersion numbers were 0.051, 0.056, and 0.075 respectively. The no‐flight element reduced cooking loss and increased the degree of gelatinization of products.
The influence of calcium on the chromogenic Limulus Amoebocyte Lysate assay of lipopolysaccharide endotoxins in liquid milk
Authors: LAWRENCE LORNA M. , GILMOUR ARTHUR , PEARCE JACK 
Published: July 2010

SummaryCalcium ions were shown to have a profound effect on the chromogenic Limulus Amoebocyte Lysate assay of lipopolysaccharides in liquid milk. There appeared to be two optima within the range of 0–1.0 mM added calcium chloride, with an inhibition of the assay at calcium ion concentrations between 0.2 and 0.4 mM, and above 0.6 mM. With products of this nature, standardization of calcium ion content is required for meaningful comparisons of results between samples. Further investigation is required to assess the possible influence of other serum constituents.
Measuring and modelling the water vapour desorption in sunflower seed
Authors: ROVEDO CLARA O. , AGUERRE ROBERTO J. , SUAREZ CONSTANTINO 
Published: July 2010

SummaryWater activities of sunflower seed (whole), hull and endosperm were measured at 25, 40 and 50°C and different moisture contents by means of an electronic aw‐meter in the range 0.199‐0.867. Based on the equilibrium between the water in air and a constant moisture specimen, the method permits a direct measurement of the isosteres and was used to estimate the variation of the isosteric heat with moisture content. In the range of temperature investigated it was found that the isosteric heat is pracitically independent of temperature. the hygroscopic equilibrium data of the different materials were modelled by a BET‐type two parameter isotherm for the whole range of water activity investigated.
Errors in blanching calculations caused by using one common value of thermal diffusivity for different vegetables
Authors: HOUGH GUILLERMO , ALZAMORA STELLA M. 
Published: July 2010

SummaryThe errors in calculations of blanching time and enzyme inactivation (decimal reduction time) when one common value of thermal diffusivity is adopted for all vegetables are considered. Different rates of heat transfer (negligible heat transfer resistance and blanching in water by natural convection), food size, decimal reduction time of the enzyme (D), and reciprocal slope of the log D vs. temperature curve (parameter z), were analysed. These variables influenced the blanching time more than the thermal diffusivity and consequently, for many industrial situations, a single thermal diffusivity value of 1.5 x 10‐7m2s‐1 could be used without causing significant errors in blanching calculations.
Interaction of malondialdehyde with biological molecules — new trends about reactivity and significance
Authors: AUBOURG SANTIAGO P. 
Published: July 2010

SummaryMalonyldialdehyde (malondialdehyde, MDA) is one of the most significant of the wide range of metabolic or deteriorative products of lipid damage. Its formation during food processing and storage is widely used in quality control. Its ability to react with ‐ NH2group is also of great carcinogenic or mutagenic interest because of its possible interaction with important constituents (e.g. free amino acids, proteins, nucleic acids, and amino phospholipids) of foods during and after processing. Special attention has been given to the role played by MDA in the formation of the age pigments, commonly named as ‘lipofuscin’.The present review compiles the general characteristics that have made MDA the most widely studied lipid metabolite, and the progress achieved in knowledge of MDA reactivity with biological molecules. the special stress given to the structural elucidation of the structures of these products have led to a new perspective about the role played by MDA.
Desalting and recovery of flavour compounds from salted shrimp processing waste water by membrane processes
Authors: LIN CHANG Y. , CHIANG BEEN H. 
Published: July 2010

SummaryDiafiltration (DF) and electrodialysis (ED) were studied to remove salt and to recover flavour compounds from salted shrimp processing waste water. Using a loose reverse osmosis membrane, the DF process removed about 93% salt, but recovered less than 50% of free amino acids and nucleotides. At high operation current density, the ED process removed 85% salt and recovered more than 70% of flavour compounds, and appeared to be a more effective method for recovering flavour compounds from the salted shrimp processing waste water.
Thermal destruction of thiamin in different types of pre‐packaged minced meats
Authors: AWONORIN S.O. , AYOADE J.A. 
Published: July 2010

SummaryThe changes in thiamin content, pH, and moisture content of some pre‐packaged minced meats during heat processing were measured. Minced pork, lamb, turkey and guinea fowl meat samples of weights ranging from 20 to 75g were heat processed at 90 and 90°C for 15 min to 5h. the data obtained showed that a considerable amount of thiamin was lost during processing, and that the retention of thiamin decreased with increasing process temperatrue, time and cooking losses. the results also suggested that high initial sample pH may tend to decrease thiamin retention in minced meat on application of heat.
Iranian breads supplemented with amaranth flour
Authors: SAMIYI MITRA , ASHRAF HEA‐RAN LEE 
Published: July 2010

SummaryAmaranth can be grown in many drought‐prone semitropical countries to produce a high‐protein flour which is a nutritional complement to wheat flour. Replacement of up to 30% of wheat in three Iranian breads similar to those in other semitropical countries produced little adverse effect on sensory attributes but improved calculated nutrient composition.
Fat stability and amino acids in south Indian tea seeds
Authors: RAVICHANDRAN RAMASWAMY 
Published: July 2010

SummaryThe composition and storage stability of south Indian tea‐seed oil stored at 25° and 37°C, in different containers (glass, tin plate, PVC), with or without antioxidants has been studied. the crude tea‐seed oil is highly stable to peroxide formation, but after refining or bleaching, antioxidants are required. the amino acid levels of oil‐free tea‐seed meal, prepared from three varieties of south Indian tea‐seed kernels with 31‐38% protein content were also examined and some possible utilization of these protein rich tea‐seed meals is described.
Rheological characterization of some Nigerian traditional soups
Authors: SOPADE PETER A. , KASSUM AFODIA L. , ADAMU DAHIRU J. M. 
Published: July 2010

SummaryThe rheological behaviour of five traditional Nigerian soups with potential for industrial processing was investigated in the temperature range 10‐70°C, using a rotational viscometer at speeds of 10, 20, 50, and 100rev min‐1. the decrease in apparent viscosity with speed was well described by an empirical power‐law equation, with indices between 0.19 and 0.41, indicating pseudoplastic behaviour. Viscosity decreased with temperature and was described by the Arrhenius equation with activation energies from 8.3‐14.4 MJ mol‐1.
Egg white powder in extruded fish crackers
Authors: JULIANTY JUJUN , BELO PANFILO , SMITH ELVEDA , McPROUD LUCY 
Published: July 2010

Four levels of egg white powder (EWP), 0, 1.5, 3.0 and 4.5%, were added to fisfc cracker formulation consisting of tapioca starch, fish paste, and water. the mixture was extruded through a single screw extruder, and the extrudate was cut, dried, heated in a microwave, and the degrees of expansion, bulk density, colour and protein content were measured.The addition of 1.5 and 3.0% EWP had no significant effect (P < 0.01) on diametral and longitudinal expansion, however, 4.5% EWP significantly (P < 0.01) reduced them. Bulk density and protein content of the final product increased as the percentage of EWP increased in the formulation. the total colour difference measurement showed a significant increase (P < 0.01) in brown colouration at 4.5% EWP.
Elimination of Listeria monocytogenes in soft and red smear cheeses by irradiation with low energy electrons
Authors: ENNAHAR SAÏD , KUNTZ FLORENT , STRASSER ALAIN , BERGAENTZLE MARTINE , HASSELMANN CLAUDE , STAHL VALÉRIE 
Published: July 2010

Soft and red smear cheeses are frequently contaminated by Listeria monocytogenes, sometimes at relatively high concentration (< 105 CFUg‐1). This bacterium is radiosensitive (D10 value of approximately 0.45 kGy) but irradiation of the whole cheese by X‐rays induced off‐flavours when the dose exceeded 1.0 kGy. Irradiation could be effective in eliminating L. monocytogenes only from lightly contaminated cheeses (> 102CFU g‐1). L. monocytogenes appears only in the rind (where the pH is greater than 6.3) and never grows in the core of the cheese. Under these conditions, a specific irradiation of the rind after ripening, with a low‐energy electron beam at relatively high doses (up to 3.0 kGy), allows the total elimination of L. monocytogenes in heavily contaminated samples (105‐106 CFU g‐1) without noticeable modifications of the organoleptic properties of the cheese.
Effect of processing on in vitro digestibility of protein and starch in quinoa seeds
Authors: RUALES JENNY , NAIR BABOO M. 
Published: July 2010

The in vitro digestibility of protein in raw quinoa assessed by an enzymic method was 78%, significantly (P > 0.01) lower than that of casein, 91%, and also somewhat lower (P > 0.01) than that of the raw washed quinoa sample, 83%. the process used to remove the outer layers of the seeds containing saponins increased the protein digestibility significantly (P > 0.01), by 7%. Heat treatments increased protein digestibility over that of raw quinoa samples. Only the cooked sample treated for 60 min presented a slightly lower protein digestibility, 77%, than those obtained for other heat‐treated samples.The temperature, time and moisture used in cooking and autoclaving of whole seeds of quinoa did not improve starch digestibility significantly. the digestibility of the starch in the raw and precooked samples was 72 and 77%, respectively, after drum drying and about 64% after extrusion in both cases. Precooking at 60°C for 20 min does not improve the digestibility of the quinoa starch.
Effect of packaging films on storage stability of intermediate‐moisture deep‐fried mackerel
Authors: MAN YAAKOB B. CHE , BAKAR JAMILAH , MOKRI AHMAD A.K. 
Published: July 2010

SummaryA storage stability study was conducted on intermediate moisture deep‐fried mackerel packed in polypropylene (PP), high density polyethylene (HDPE) and low density polyethylene (LDPE) for 12 weeks at 27°C. Water activity increased significantly (P < 0.01) during 12 weeks storage from 0.80 to 0.86, 0.88 and 0.91 for PP‐, HDPE‐ and LDPE‐packed samples, respectively. Thiobarbituric acid values increased significantly (P < 0.01) in all packaging films, most rapidly in the LDPE‐packed samples. the physical firmness of the samples decreased similarly and was closely related to the amount of moisture absorbed during storage. Microbial count was low initially but increased most rapidly in LDPE‐packed samples. Sensory evaluation showed that samples packed in PP and HDPE were acceptable for up to 8 weeks storage but for less than 4 weeks in LDPE.
Kinetics of aseptic concentrated orange juice quality changes during commercial processing and storage
Authors: RASSIS DORIT , SAGUY ISRAEL SAM 
Published: July 2010

SummaryAseptically concentrated orange juice (COJ) was processed commercially at three holding temperatures (84, 87 and 90°C, 72 s) and stored for up to 7 weeks at 32°C and 15 weeks at 22°C. No differences were found in nonenzymic browning (NEB), vitamin C, sucrose, fructose and glucose, furfural, HMF (5‐hydroxymethyl furfural), and DMHF (2,5‐dimethyl‐4‐hydroxy‐3(2H)‐furanon) concentrations due to the different thermal treatment. the dominating factors affecting vitamin C retention and NEB were time and storage temperature. A lag‐time was observed in NEB formation and its length depended on storage temperature. Furfural concentration was below 1 ppm. HMF reached c. 11 ppm after 7 weeks at 32°C. DMHF concentration decreased throughout the storage period. Sensory evaluation showed a nonsignificant preference for COJ processed at the lower temperature.
Storage characteristics of sous vide cooked roast beef
Authors: HANSEN TINA B. , KNØCHEL SUSANNE , JUNCHER DORTE , BERTELSEN GRETE 
Published: July 2010

SummaryThe technological, microbiological, and sensory storage characteristics of low temperature sous vide cooked roast beef were investigated. the effect of two heat treatments, 59°C (P7010in core 8.4) and 62°C (P7010 in core 15.9) on the stability of spiced roast beef made from Musculus semitendinosus with a high initial microbial load were compared as well as storage temperatures of 2 and 10°C. Although chilling baths with circulating water were used, recommended chilling rates for sous vide products could not be attained. Yield was significantly higher at 59°C and at a storage temperature of 2°C but decreased during storage. At 62°C the meat became significantly more tender than at 59°C as measured by shear force. No differences in microbiology were observed between heating regimes. At low storage temperature products were microbiologically stable over a 35‐day period. At 10°C, however, a rise in psychrotrophic aerobic counts and occasional pack swelling was observed. In a commercial scale experiment conducted with sous vide cooked (62°C) beef with low initial counts, no increase in aerobic counts was observed at 2, 5 and 10°C while swelling occurred in 28% of the packages stored at 10°C and in none at 2 and 5°C. the swelling was due to different types of gas‐producing clostridia. Warmed‐over flavour (as TBARS) showed no development during storage in intact packages, while slicing and serving the roast beef under commercial conditions resulted in a marked increase to < 100 μmole kg−1. In spiced roast beef only minor changes in off‐odour and off‐flavour of the product were observed during 23 days of storage at 2°C.
Postharvest quality and pH of Fusarium inoculated redripe tomatoes stored under controlled atmospheres
Authors: BEAULIEU JOHN C. , SALTVEIT MIKAL E. 
Published: July 2010

SummaryTomato (Lycopersicon esculentum Mill. cv. BHN 91) fruit were hand harvested at the pink stage of maturity and stored red‐ripe at 12.5, 20, and 30°C in air, 3% O2+ 5% CO2, and 0.5% O2+ 20% CO2 for up to 16 days. Half the fruit were inoculated with Fusarium solani. Control fruit retained the best appearance in 3% O2+ 5% CO2 at both 20 and 30°C. Inoculated fruit at 12.5, 20 and 30°C in air or 3% O2+ 5% CO2 remained acceptable for approximately 12, 3, and 2 days, respectively, but deteriorated more rapidly than those in 0.5% O2+ 20% CO2 as temperature and time increased. Off‐odours were present in all 0.5% O2+ 5% CO2 treatments by days 12, 9, and 5 at 12.5, 20, and 30°C, respectively. Subjective evaluations tended to remain higher for 0.5% O2+ 20% CO2 even though internal firmness and physical integrity were inferior, and symptoms of anaerobiosis were presumed. A significant time‐ and temperature‐dependent increase in pH of locular and pericarp tissue and supernatant pH occurred in inoculated regions of fruit held in air by day 12, 6 and 3 at 12.5, 20, and 30°C, respectively. In contrast, reduced acidity occurred at 9 and 5 days in 3% O2+ 5% CO2 at 20 and 30°C, respectively. Generally, increased pH followed a trend with air >3% O2+ 5% CO2 < 0.5% O2+ 20% CO2. Titratable acidity in control fruit declined regardless of atmosphere when held at 12.5°C. Initial locule and supernatant pH was sufficiently low to be considered safe, but the pericarp pH of 4.63 approached the food safety threshold, and exceeded 4.7 with storage. Subsequently, food service establishments should beware of potential contamination when holding ripe fruit due to possible decay and metabiosis, anaerobiosis occurring in dressings, and decreased acidity with ripening.
Two‐film theory of flavour release from solids
Authors: HILLS BRYAN P. , HARRISON MARCUS 
Published: July 2010

SummaryA new theory for flavour release from solid or semi‐solid foods is is proposed which uses twolayer, stagnant film theory to calculate the mass transfer coefficient for the flavour across the food‐saliva interface. The theory is applied to the simple case of flavour release from a boiled sweet. By using the colours which dye the sweet as a substitute for flavour, the theoretical predictions are compared with experiment, both for simple solution of the dye into stirred water and for the more realistic case of mass loss on sucking in the mouth. The role of changing food‐saliva interfacial area is explicitly incorporated into the theory and used as a basis for classifying flavour release from other types of food.