bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of temperature on chlorophyllase activity, chlorophyll degradation and carotenoids of Cavendish bananas during ripening
Authors: THOMAS P. , JANAVE M. T. 
Published: July 2010

SummaryChanges in chlorophyllase activity, chlorophyll and carotenoid content of Giant Cavendish banana fruit peel during ripening were measured at tropical temperatures (30–34°C) and at 20°C to relate them to the greenish and yellow colours of the fruit ripened at these temperatures. At 30–34°C bananas remained green on ripening due to incomplete chlorophyll degradation while at 20°C complete degreening occurred and fruits turned yellow. Peel total carotenoid content remained constant during ripening and did not change with temperature. Free xanthophylls decreased while xanthophyll esters increased on ripening. Chlorophyllase activity increased during ripening and paralleled the respiratory climacteric, although activity was not consistently related to the differential degradation of chlorophyll at these temperatures. Exogenous application of ethylene and ethrel accelerated ripening, but had no effect on chlorophyllase levels, chlorophyll degradation and carotenoid content of bananas ripened at either 30–34°C or at 20°C.
Effect of maturity and processing on bitter compounds in Thai tangerine juice
Authors: NOOMHORM ATHAPOL , KASEMSUKSAKUL NITTAYA 
Published: July 2010

SummaryOptimum conditions of fruit maturity and processing for improved quality of Thai tangerine fruit juice were evaluated. Limonin and naringin components causing bitterness, acidity, total soluble solids and vitamin C were quantified in specified fruit setting and processing conditions.Higher limonin contents were observed in tangerine fruits harvested early in the season of 1989, whereas naringin contents gradually decreased with maturity. The optimum harvesting time for Thai tangerine fruit which meets the worldwide quality indicators of extracted juice was nine months after fruit set.Low temperature storage of tangerine juice was only effective in delaying limonin formation if not pasteurized, which resulted in higher limonin concentrations at the start of the storage period. However, naringin concentrations of tangerine juice were not affected by storage conditions and the pasteurization process. Lower extraction pressure of juice resulted in low limonin and naringin concentrations.
Esterification of polyunsaturated fatty acids with lipases from different sources
Authors: LIE E. , MOLIN G. 
Published: July 2010

SummaryEnzymatically catalyzed esterification between glycerol and polyunsaturated fatty acids were studied for six lipases of different biological origin. Most efficient was lipase from Mucor miehei (yeast) and Chromobacterium viscosum (bacterium) which incorporated free fatty acids in the glycerol to 75% and 80%, respectively. Both lipases showed a slight preference for oleic acid. M. miehei lipase incorporated eicosapentaenoic acid at the same level as the acid occurred in the free fatty acid fraction while C. viscosum lipase incorporated the acid at a lesser level. Both lipases esterified less docosahexaenoic acid.
A new hydroxy fatty acid from Scindapsus officinalis seed oil
Authors: DAULATABAD CHIRAG D. , MIRAJKAR ABDURAZZAQUE M. 
Published: July 2010

SummaryA new hydroxy fatty acid characterized as 11‐hydroxy‐cis, cis,5,8‐tetracosadienoic acid together with cyclopropenoid fatty acids have been isolated from seed oil of Scindapsus officinalis. The identification was based on IR, NMR, MS and chemical degradations.
Growth of Staphylococcus aureus in fermenting tempeh made from various beans and its inhibition by Lactobacillus plantarum.
Authors: ASHENAFI M. , BUSSE M. 
Published: July 2010

SummaryIn fermenting tempeh made from non‐acid‐soaked horsebean, pea, and soybean Staphylococcus aureus grew rapidly to a final count of 108cfu.g‐1 or more, but growth was less when chickpea was used. Inoculation of the cooked beans with Lactobacillus plantarum markedly decreased S. aureus growth rate and the final count in non‐acid‐soaked horsebean and pea tempeh, strongly retarded growth in chickpea‐, and completely inhibited growth in soybean‐tempeh. Acid‐soaking the beans resulted in lower S. aureus growth, and inoculation with Lb. plantarum completely inhibited it in soybean and reduced the counts in the other products to less than 104cfu.g‐1. Acidity, pH and other substances produced by Lb. plantarum are believed to inhibit S. aureus in fermenting tempeh. Inoculation of beans with Lb. plantarum may be used to control S. aureus growth and enterotoxin production during commercial scale tempeh production.
Volatile flavour compounds of yoghurt
Authors: GAAFAR ABDULLAH M. 
Published: July 2010

SummaryThe volatile flavour compounds of three samples of Egyptian yoghurt were analysed over a two‐week period at 8°C using a simple headspace gas chromatography technique in order to study the changes and relate them to flavour acceptability.Volatile compounds present were acetaldehyde, diacetyl, acetoin, acetone, butanone, and acetic acid. Acetone and butanone disappeared within the first week of storage, whereas acetaldehyde, diacetyl and acetoin declined steadily but were still present after two weeks. Acetic acid increased to about twice its original level after 10d of storage.The decreases in acetaldehyde, diacetyl, acetoin, and the increase of acetic acid were closely related to the rapid decrease in product acceptability after 8–10d storage.
Detection of irradiation in scampi tails — effects of sample preparation, irradiation dose and storage on ESR response in the cuticle
Authors: STEWART EILEEN M. , STEVENSON M. HILARY , GRAY RICHARD 
Published: July 2010

SummaryThis paper describes the potential of using ESR spectroscopy for the identification of irradiated scampi (Norway lobster) using the signal induced in the cuticle at 349.5 mT. Freeze‐drying the cuticle gave a larger signal than air‐drying, and peak height was found to be a more reliable method of quantification than double integration of the peak. There was a linear response with increasing irradiation dose. Samples were stored intact at –20°C and +5°C and as dry shell at room temperature for up to 84 d and it was observed that signal intensity was reduced with increased storage time and higher temperature, especially at the higher doses. Thus ESR spectroscopy can be used to detect irradiation in scampi cuticle and has potential for the estimation of irradiation dose.
β‐hydroxyacyl‐CoA‐dehydrogenase (HADH) differentiates unfrozen from frozen‐thawed crawfish (Procambarus clarkii) and trout (Salmo gairdneri) meat
Authors: HOZ L. , YUSTES CLARA , CÁMARA JOSÉ M. , RAMOS MARIA A. , GARCÍA DE FERNANDO G. D. 
Published: July 2010

SummaryAn enzymatic method for differentiation of unfrozen from thawed crawfish (Procambarus clarkii) and trout (Salmo gairdneri) has been developed. The method is based on the release of the β‐hydroxyacyl‐CoA‐dehydrogenase (HADH) during freezing. The HADH activity mean values were 7.9 and 78.9 for unfrozen and thawed trout, respectively. In the case of crawfish, these values were 12 and 70 respectively. Statistical analyses showed significant differences (P 0.001) in both species. Trout could be distinguished with a high confidence level, but for crawfish this level was slightly lower.
Comparison of the main analytical methods used in quality control of tomato paste
Authors: PORRETTA SEBASTIANO , SANDEI LUCA , CRUCITTI PAOLA MARIA , POLI GIOVARRA , ATTOLINI MARIA GLORIA 
Published: July 2010

SummaryMethods commonly used in quality control analysis of tomato paste were compared as a means of selecting improved means of specification for trade. Methods studied included reducing sugars using Fehling's reagent, HPLC, and enzymatic analysis; total acidity by volumetric titration (with indicator and combined electrode); volatile acidity with two different steam distillation apparatus and separation columns; and citric acid using HPLC and enzymatic methods. The use of nonspecific methods of analysis, such as Fehling's method and volumetric titration using phenolphtalein for total acidity determination, causes significant errors; moreover, the results strictly depend on the concentration of the samples.
Ionized molecules reduce penetration of microwaves into food
Authors: DEALLER STEPHEN F. , ROTOWA NATHANIEL A. , LACEY RICHARD W. 
Published: July 2010

SummaryThe core temperature of a sample of mashed potato with a high ionic content of added salt, potassium chloride, ammonium chloride, monosodium glutamate, sodium citrate, sodium nitrite, potassium nitrate, or D‐lysine increased much less when heated in a microwave oven than did that containing sucrose, glucose, aspartate, glutamine, or no added salts. This is interpreted as being due to a decreased penetration of the microwaves into the food. The technique, its relevance to reheating of manufactured food, and the possible consequential effect of added salt on reduced bacterial kill are discussed.
Preservation of minced pelagic fish by combined methods
Authors: AGUILERA JOSÉ M. , FRANCKE AHDRÉS , FIGUEROA G. , BORNHARDT C. , CIFUENTES A. 
Published: July 2010

SummaryThe stability of unwashed and washed mince from Spanish sardines (Sardinops sagax) treated by mild heating, low pH (5.7–6.0), potassium sorbate (0.05–0.2%), and sodium chloride (2.0–6.0%) was studied. Addition of 6% salt and 0.2% sorbate at pH 5.7 was the best factor combination and when accompanied by heat treatment (10min, 80°C) produced a partly cooked product, microbiologically stable at 15°C for at least 15 d. Washing and mild heat treatment (2min, 80°C) helped to reduce the initial microbial load of the mince by a factor of 100 and, in combination with the above formulation, the product had a storage life of over 15 d at 15°C, compared with less than 3d for the original unwashed mince.
Carotenoid loss in dried red pepper products
Authors: LEE DONG SUN , CHUNG SYUNG K. , YAM KIT L. 
Published: July 2010

SummaryThe carotenoid loss in dried red peppers, whole, and as coarse and fine powders, with and without seeds, was studied under various water activities, storage temperatures, and packaging atmospheres. Carotenoid loss of red pepper is affected by water activity, package atmosphere, storage temperature, and treatment of pepper. Nitrogen flushing or high water activity can increase carotenoid retention. To maintain good colour quality, both high carotenoid retention and low browning, red peppers should be stored in the form of coarse powder with seeds, at water activity below 0.3, and in a nitrogen atmosphere.
Effects of modified atmospheres on textural and cell wall changes of asparagus during shelf‐life
Authors: EVERSON HELEN P. , WALDRON KEITH W. , GEESON JOHN D. , BROWNE K. MARTIN 
Published: July 2010

SummarySpears of asparagus cultivator (cv) Regal harvested from a commercial crop on 16 May, 30 May, and 6 June, 1989 were packaged in rigid PVC trays (300g per pack) over‐wrapped with non‐perforated 15 μ stretch PVC (Auto RMF‐A), a similar micro‐perforated film or with a highly perforated control film. Packs were held at 8°C for 1 d, then transferred to 20°C to simulate commercial cool chain distribution and ambient display. Respiration rates as mg CO2 production kg‐1h‐1 were determined for each harvest, and changes in the pack atmosphere composition and weight losses were monitored during shelf‐life. On the day of harvest, and after 3 and 6d shelf‐life, shear force's required to cut through spears and visual quality were determined, and cooked samples were assessed for tenderness, stringiness, flavour, and bitterness by a trained sensory panel. At these intervals, samples of asparagus from each treatment were also extracted for alcohol‐insoluble residues (AIR's), from which the composition of sugars and cell wall phenolics were also determined.Rates of respiration and the extent of pack atmosphere modification were similar for each harvest; in non‐perforated packs, CO2 increased to > 11% and O2 fell to < 2% and in microperforated packs, CO2 equilibrated to ca 5–6% and O2 decreased to a minimum of ca 6–7%. The shear forces needed to cut stems increased during 6 d shelf‐life; this increase was greatest for control‐packed spears and least for those from non‐perforated packs. Regrowth (elongation of the stem and opening of bracts) was almost eliminated in non‐perforated packs, and much reduced in micro‐perforated packs. Asparagus in micro‐perforated packs became slightly less tender and more stringy, whereas control‐packed spears became much tougher and stringier during shelf‐life; changes in flavour and bitterness were slight. Levels of most cell wallsugars changed little, although some obvious changes were detected during shelf‐life; galactose decreased in all treatments, arabinose decreased and xylose content increased considerably (67%) in control‐packed spears. Similarly, the lignin content of asparagus increased by >400% in control, by 200% in micro‐perforated and by < 100% in non‐perforated packs.The relationships between instrumental and sensory methods for assessing textural changes in asparagus and the changes in cell wall composition, and the effects of modified pack atmospheres on these changes are discussed. The possible benefits and limitations of modified atmosphere (MA) packaging to retard post‐harvest deterioration, particularly textural changes in asparagus are also discussed.
Perceived taste of NaCl and acid mixtures in water and bread
Authors: HELLEMANN ULLA 
Published: July 2010

SummaryThe perceived intensity of saltiness, sourness, and overall taste of aqueous solutions containing NaCl, acetic, or lactic acid and rye bread samples was rated by 14 assessors. Pleasantness of the bread samples was also rated. Samples were prepared combining four levels of NaCl (0–1.6%), and four levels of acetic or lactic acid (0–0.9%) in water, and three levels of NaCl (0.5–1.7%) and three levels of acid (0.1–0.9%) in rye bread, yielding a total of 16 samples in all in both water series and a total of 9 samples in both bread series. Acetic‐lactic acid mixtures (two ratios) were used as the acid component in the bread samples.The perceived saltiness increased as the acid concentration was raised with low levels of NaCl in water and with all levels of NaCl in bread samples. Saltiness decreased with increasing acid concentration with high levels of NaCl in water. Sourness was depressed with increasing concentration of NaCl in water. The reduction of sourness by NaCl was more prominent in lactic than in acetic acid solutions. In contrast, sourness was not affected by NaCl in bread samples. The acid component was slightly dominant in terms of overall taste. This, there were noteworthy differences between the two media and the acids in the strength and in the type of inter‐relationships with NaCl. Direct transformation of results from one medium to another may be misleading. It may be possible to achieve marked reduction of NaCl in solid food such as rye bread without a decrease in perceived saltiness or pleasantness by increasing the level of acidity through the addition of acids or through natural fermentation.
Grain morphology and structure in relation to milled product quality in maize (Zea mays L.)
Authors: RAJU G. N. , BHASHYAM M. K. , NARASIMHA H. V. , MURTHY S. SREEDHARA , SRINIVAS T. 
Published: July 2010

SummaryIn studies of the effect of shape and size of 10 varieties maize (Zea mays L.) grains on fat and fibre of its grits, the fat content of the whole grain (3.2–5.7%) was not related to either the shape or size. The fat of germ was positively but weakly related to that of whole grain (r = 0.447*). Removal of around 30% bran by milling reduced both fat and fibre of the grits to about 1% in all varieties except in Shakti opaque‐2 which needed 50% bran removal to achieve the same result. Irrespective of size, flat grains yielded more grits (64–66%), whole germ (0.6–0.9%), bran (28.4–30.0%) and less unmilled grains (3.0–5.1%), than round grains for which the figures were: grits, 52–59%; germ, 0.5%; bran, 25.2–25.6%; and unmilled grains 15–22%. The percentages of fat and fibre in grits freed of germ were 1.2 and 0.90 in large flat, 1.82 and 0.92 in large round, 1.5 and 2.0 in small flat and 2.1 and 2.7 in small round grains respectively. Flat grains yielded more grits of low fat and low fibre than round ones, and large grains than small ones.
Effect of fermentation on ionizable iron in cereal‐pulse combinations
Authors: INDUMADHAVI MALHIREDDY , AGTE V. 
Published: July 2010

SummaryThe average diet in most developing countries is predominantly cereal based. Wheat, rice and millets are major staple foods. Although these diets are sufficient in iron, their low bioavailability is one of the most significant factors for iron deficiency anaemia. Traditional techniques like fermentation show promise in improving iron bioavailability. In vitro ionizable iron was estimated in 31 different combinations of rice, wheat, sorghum, black gram, bengal gram, green gram and coriander in five replicates with or without, fermentation in steamed products. Results indicate that in general cereal pulse combination and fermentation significantly (P<0.05) increase the per cent ape of ionizable iron. Combination effects dominated in rice whilst fermentation dominated in sorghum. There was a significant reduction (P<0.05) in phytate phosphorus on fermentation but no loss of tannin.
Utilization of protein and energy from cooked maize: legume dishes in growing rats compared with a traditional Nigerian dish
Authors: OYELEKE OYEKANMI A. 
Published: July 2010

SummaryFour dishes were prepared from cooked maize and legumes with a 2:1 maize:legume N ratio using soyabeans (MS), cowpea (MC), bambara groundnut (MB), with groundnut (MG), a popular Nigerian dish, taken as standard.The protein contents of all three dishes were slightly greater than the groundnut dish with a higher content of lysine, the limiting amino acid in each instance. However the total energy contents were lower, 17.7 MJ Kg‐1 (MC), 18.3 (MS), and 17.5 (MB) compared with 20.0 (MG). In growing rats, there were no significant differences in biological values (BV) nor true N digestibility (TND) but net protein utilization (NPU) (BV multiplied by TDN) was lower, for MB than for the three other dishes.Although the calculated protein scores, derived from the limiting amino acid lysine, did not parallel the bioassay, both indicated that all three dishes were equal or superior to the groundnut dish. These results suggest that the popular Nigerian maize‐groundnut dish could be replaced by any of the other three dishes without loss of nutritional value, indeed the soyabean dish may even be of higher nutritional value.
Lipid composition of light and dark flesh from sockeye salmon
Authors: PORTER PAMELA J. , KRAMER DONALD E. , KENNISH JOHN M. 
Published: July 2010

SummaryThe five major lipid classes present in the light and dark flesh of 22 freshly caught sockeye salmon were separated by thin layer chromatography on silica gel using a two‐stage development. Each class was then quantitatively analysed for fatty acid composition using gas chromatography. The dark flesh contains over eight times more lipid than does light flesh, and has a greater proportion of triglycerides and monounsaturated fatty acids. The predominant phospholipid in the light flesh is phosphatidylcholine, whereas in dark flesh it is phosphatidylethanolamine. Both light and dark flesh are rich sources of the nutritionally important omega‐3 fatty acids.
Centralized bulk pre‐packaging of pork retail cuts
Authors: SCHOLTZ ELNA , KRÜGER JANSIE , NORTJÉ GERHARD , NAUDÉ RAYMOND 
Published: July 2010

SummaryThe performance of a commercial bulk pre‐packaging system was compared to a laboratory system in terms of quality attributes such as microbiology, colour, odour, and acceptability of PVC‐overwrapped pork retail cuts. A similar retail shelf life of 3 days was achieved after either 0, 7, or 14 days bulk storage with both packaging systems. The colour of the samples from both systems was pale to normal during the trial. After 14 days storage the samples from both systems were still acceptable and had a fresh meat odour. The results show that the commercial system (Cryovac GFII, Darex Africa (Pty) Ltd, Kemptonpark RSA) may be applied successfully for 100% CO2 bulk packaging of PVC‐overwrapped pork retail cuts.
Beef muscle osmotic pressure as assessed by differential scanning calorimetry (DSC)
Authors: BONNET MADELEINE , OUALI AHMED , KOPP JEAN 
Published: July 2010

SummaryOsmotic pressure, an important physiological characteristic of plant and animal tissues, is difficult to measure, and no convenient and efficient method is so far available. In the present work we developed a differential scanning calorimetry (DSC) method, and estimated the physiological osmotic pressure of intact bovine muscle and post‐mortem variation during the conversion of muscle into meat. We also examined the major role of sample pH in this variation. This method, based on the determination of the melting onset point of frozen muscle's indigenous water, was compared to a freezing point osmometric method and a soaking method. It was concluded that the DSC method appeared more practical and reliable than other methods and could be applied to various animal and plant tissues and fluids.
Kinetic model for osmotic dehydration and its relationship with Fick's second law
Authors: AZUARA EBNER , CORTÉS RAÚL , GARCIA HUGO S. , BERISTAIN CÉSAR I. 
Published: July 2010

SummaryA two‐parameter equation was developed from mass balance considerations and used to predict the kinetics of osmotic dehydration and the final equilibrium point. The model was tested using kinetic data from ten different experiments and was able to predict water loss and solids gained over long periods of drying. The final equilibrium point was estimated using data obtained during a relatively short period of time. Simple equations were obtained when the model was related to Fick's second law for non‐steady one‐dimensional diffusion through a thin slab, and apparent diffusion coefficients were readily estimated from these equations.
Explosion puffing of bananas
Authors: SACA SONIA A. , LOZANO JORGE E. 
Published: July 2010

SummaryBanana slices were satisfactorily dehydrated by incorporating explosion puffing into the drying process. Water contents in the range 27–38%, steam temperatures of 152–160°C, internal pressures of 0.8–1.0 Kg cm‐2 and residence times of approximately 1 min were typical explosion puffing conditions. Initial and final drying were performed with hot air at a temperature of 70°C, velocity 3.6 m s‐1, and relative humidity 35%. The increase in porosity obtained by puffing clearly reduced the total drying time compared with conventional air dried (CAD) samples. A simple diffusional model was applied to calculate the effective diffusivities of water vapour during drying of samples with and without puffing treatment. Analytical tests for colour differences, bulk density, porosity, rehydration parameters, and scanning electron microscopy in both puffed and CAD banana samples were also performed.
Post‐harvest ripening in wax‐coated Bocado mango
Authors: CASTRILLO MARISOL , BERMUDEZ ALEXIS 
Published: July 2010

SummaryThe effect of three different concentrations of two commercial wax coatings on some parameters of post‐harvest ripening was evaluated. The rate of loss of fresh weight of mangoes was reduced with both waxes at higher concentrations Chlorophyll degradation of the exocarp (skin) and the increase in mesocarp (flesh) pH normally occurring during ripening was retarded at higher concentrations of both wax coatings. However Primafresh 31 was less effective than Primafresh C at similar treatment concentrations. The results showed that the delayed ripening effects of wax‐coated fruits affected fresh weight loss, exocarp chlorophyll degradation and mesocarp pH change but did not affect mesocarp chlorophyll, sugar, and starch content.