bluuebunny/crossref_metadata_2025_split huggingface dataset:
Evaluation of a general purpose abrasive mill for pearling of coarse cereals and dehusking of pulses
Authors: SAHAY K. M. 
Published: July 2010

SummaryA general purpose abrasive mill, developed to pearl and dehusk cereals and pulses, has integral milling and cleaning chambers and a 10‐grinding wheel rotor driven by a 3.7 kW motor. Its capacity is between 96 and 340 kg h−1, depending upon the grain being handled, with a maximum dehulling efficiency of 75%. The cost of processing varied from Rs 4.5 to 9.2 per tonne of feed. It could be owned, operated, and manned by small‐scale processors in rural and semi‐urban areas.
Tensile and compressive strengths of two horticultural packaging materials: cane and palm frond
Authors: ADEGOROYE A. S. , ENIAYEJU D. E. , AJIBOLA O. O. 
Published: July 2010

SummaryTensile and compressive strengths of cane and palm frond rachis were measured fresh and after ambient indoor, sun, and oven drying. Sun drying gave the best tensile strength in palm frond, but still much less than cane; it was almost as effective as oven drying for cane. The compressive strength of frond was much less than for cane, but a combination of both might be useful in strength over frond baskets and in cost over cane baskets.
Mechanisms of gelation of sardine proteins: influence of thermal processing and of various additives on the texture and protein solubility of kamaboko gels
Authors: ROUSSEL H. , CHEFTEL J. C. 
Published: July 2010

SummarySurimi prepared from freshly caught sardines was mixed with NaCl and other additives and used to prepare kamaboko gels. Protein‐protein interactions involved in the setting (at 4 or 37°C) and/or the cooking (at 90°C) gelation steps were investigated (i) by assessment of kamaboko texture as a result of the type and concentration of additive added; (ii) by partial solubilization of kamaboko gels in buffers containing mercaptoethanol, sodium dodecyl sulphate (SDS) and/or urea, followed by determination of the soluble protein constituents by polyacrylamide gel electrophoresis. Cooked gels of high elasticity and of varying rigidity and gel strength were obtained in the 73–80% water range. Adequate gel texture required a NaCl content of 1.7–3.5% and a pH range of 6.4–8.4. Low concentrations of reducing agents (mercaptoethanol, dithiothreitol, cysteine) or of divalent cations (Ca2+, Mg2+) improved the texture of gels obtained by setting at 37°C with and without subsequent cooking at 90°C. On the other hand, the addition of N‐ethyl maleimide or of ethylene diamine tetra‐acetate led to texture deterioration after cooking. These data demonstrate the involvement of disulphide bonds and of electrostatic interactions in surimi gelation. Gel solubilization experiments indicate that the aggregation of myosin heavy chains through various types of protein‐protein interactions may be responsible for the elastic gel network formed during setting at 37°C (30 min) or 4°C (24h). Strengthening of the gel network after cooking appears to be due to additional disulphide and hydrophobic interactions.
The properties of surimi and kamaboko gels from nine British species of fish
Authors: HASTINGS R. J. , KEAY J. N. , YOUNG K. W. 
Published: July 2010

SummaryThis paper describes the preparation and properties of surimi and derived kamaboko gels from a range of British‐caught species of teleost (or bony) fish including white fish (fillets, trimmings and skeletons), fatty fish and an elasmobranch (or cartilaginous) fish. The data include yields, moisture and fat contents, water‐binding capacities, pH values and Hunter L,a,b colour values as well as sensory and instrumentally measured indices of texture.Cod, haddock and whiting fillets and trimmings of haddock and whiting yielded surimi and derived gels with functional properties most closely approaching those of the Alaska pollack surimi used as a standard. Saithe gave a gel which was firm and elastic but which had a low water‐binding capacity and was dark in colour. The fatty fish yielded surimi with some potentially useful functional properties but colour and water‐binding capacity were inferior to pollack surimi.
Rancidity and lipid oxidation of dried‐salted sardines
Authors: LUBIS Z. , BUCKLE K. A. 
Published: July 2010

SummaryRancidity scores and several chemical assessments of lipid degradation (thiobarbituric acid reactive substances, diene conjugation, fluorescent products, polyene index) were made on three types of dried‐salted sardines stored at three temperatures for 24 weeks. The non‐enzymic browning of the samples was also evaluated. Results from only two of the five indices, i.e. polyene index and the presence of fluorescent products, showed a significant correlation (P < 0.01) with rancidity score.
Changes in the composition of the fatty acids and aldehydes of meat lipids after heating
Authors: FOGERTY A. C. , WHITFIELD F. B. , SVORONOS D. , FORD G. L. 
Published: July 2010

SummaryThe effects of heating at 132°C on the fatty acids and fatty aldehydes of neutral lipids and phospholipids of lean beef, veal, lamb, pork and chicken were studied. Heating caused hydrolysis of the plasmalogens in the phospholipids, and varying amounts of the liberated fatty aldehydes were recovered in the neutral lipid fractions. Beef phosphatidyl choline lost more polyunsaturated fatty acids than that of the other meats. Beef and veal phosphatidyl ethanolamine lost more polyunsaturated fatty acid than that of lamb, pork or chicken, but the effect was obscured by the influx of fatty acids from elsewhere into this fraction after heating.
Extraction of ginger rhizome: kinetic studies with supercritical carbon dioxide
Authors: KANDIAH M. , SPIRO M. 
Published: July 2010

SummaryThe rates of extraction of [6]‐gingerol from ground dried Jamaican ginger rhizomes were determined in supercritical carbon dioxide over the pressure range 128–197 bar (1850–2850 psi) and the temperature range 50–65°C. The CO2 densities varied from 0.415 to 0.775 g cm−3. First‐order plots showed two approximately linear sections with an initial intercept. The first linear section corresponded to a relatively fast initial extraction stage while the last 20% or so of the gingerol was extracted in the much slower subsequent stage. Reducing the ginger particle size by a factor of 3 increased the rate constant of the fast stage nine‐fold. Despite the low viscosity of the supercritical fluid, the rate constants of the fast stage were much smaller than in extractions with organic solvents. Only when the CO2 density was increased to 0.775 g cm−3 did the rate constant of the fast stage rise to a value comparable with, but still smaller than, those in organic solvents of similar density. The rate constants of the later slow extraction stage were also somewhat smaller than the corresponding values in organic solvents at 30°C.
Effect of batch extraction conditions on extraction of polyphenols from rooibos tea (Aspalathus linearis)
Authors: JOUBERT E. 
Published: July 2010

SummaryThe effects of extraction temperature (23, 50, 60, 70, 80 and 90°C), mass ratio of extract: dry tea leaf (5:1 and 10:1) and flow rate of water (0.1 and 0.2m3/h) on extraction of total polyphenols, flavonoids and non‐flavonoid phenols from rooibos tea were determined with a single‐stage batch‐extraction system. Extraction of the different phenolic groups from tea leaves increased significantly with increasing temperature. The increase in total polyphenol extraction was due mainly to increasing extraction of flavonoids. Increasing mass ratio and decreasing flow rate resulted in better extraction of the different phenolic groups. The phenolic content of extract soluble solids also increased significantly with temperature. At extraction temperatures 23 and 50°C, increasing mass ratio resulted in a significant increase in total polyphenol and flavonoid content of the soluble solids. The non‐flavonoid phenol content increased significantly with increasing mass ratio at temperatures above 23°C. Flow rate did not significantly affect the total phenolic and flavonoid content of soluble solids.
Heat of sorption of water in dried fruits
Authors: TSAMI E. , MAROULIS Z. B. , MARINOS‐KOURIS D. , SARAVACOS G. D. 
Published: July 2010

SummaryThe heats of moisture adsorption and desorption in four dried fruits (sultana raisins, figs, prunes and apricots) were estimated from equilibrium sorption data, using the Clausius‐Clapeyron equation in the temperature range 15–60°C. The net isosteric heat of sorption (qst) decreased sharply from about 20 kJ mol−1 water to near zero when the moisture content was increased from 0.05 to 0.50kg water kg−1 dry matter. An exponential function was fitted to the experimental qst values at various moisture contents (X), yielding two characteristic constants (q0 and X0) for each fruit. Mean and total heats of sorption were calculated from the proposed empirical equation, which are useful for enthalpy prediction in food dehydration. The heats of desorption were higher than the heats of adsorption, indicating significant hysteresis in the sorption of water, especially in dried apricots.
Equilibrium moisture content, BET monolayer moisture and crispness of extruded rice‐legume snacks
Authors: CHAUHAN G. S. , BAINS G. S. 
Published: July 2010

SummaryExtruded Jaya rice‐legume (3:1 w/w) snacks equilibrated at different relative humidities (RH; 10–86%) exhibited similar typical sorption‐isotherms and equilibrium moisture contents (EMC) up to 33% RH. Acceptable crispness was lost above 43% equilibrium relative humidity (ERH) and about 110N breaking strength. The values for the BET monolayer moisture content of various products were almost identical to their initial moisture content, indicating the adequacy of the processing conditions for snacks of satisfactory shelf‐life if packed immediately in moisture‐impermeable packets.
Salting and drying of yellowtail (Trachurus mccullochi Nichols)
Authors: BERHIMPON S. , SOUNESS R. A. , BUCKLE K. A. , EDWARDS R. A. 
Published: July 2010

SummaryWet salting of low‐fat yellowtail (Trachurus mccullochi Nichols) using three brine solutions (15%, 21% and saturated salt) and drying of salted fish at 35°C and 50% RH, 45°C and 30% RH, or 55°C and 18% RH was carried out and assessments made of salt and moisture contents, water activity (aw), and sensory properties of dried‐salted fish. Brine concentration during salting and the drying conditions had a significant effect on the drying rate. Brining in saturated brine gave the most rapid rate of reduction in moisture content and the lowest final moisture content during brining, but produced a slower rate of reduction of moisture and higher final moisture content during drying. Fish brined in saturated salt and dried at 55°C was of lower sensory quality.
Thermal treatment of aseptically processed tomato paste
Authors: MALLIDIS C. G. , FRANTZESKAKIS P. , BALATSOURAS G. , KATSABOXAKIS C. 
Published: July 2010

SummaryThe heat resistance characteristics of Bacillus coagulans (NRRL B‐1103) spores suspended in buffer (pH 7.0, 4.5), tomato serum and tomato paste were studied. It was found that the heat resistance of spores was reduced significantly when buffer of pH 4.5, tomato serum or tomato paste was used as suspension medium instead of buffer pH 7.0. This effect was more apparent at higher temperatures. It was concluded that a thermal process of F105°C= 3 min is capable of causing at least 3D destruction of spores of the most heat resistant strains of B. coagulans
The influence of fruit anatomy on ease of peeling of tomatoes for canning
Authors: MOHR W. P. 
Published: July 2010

SummaryAnatomical features of the outer pericarp region of ripe tomato fruit were correlated with ease of peeling before canning. Fruit of many lines were examined, and were assessed for 11 properties that might be associated with the promotion of peel removal. Highest correlations were found for a steep cell‐size gradient towards the outer surface, and also for an absence of small cells in the mesocarp. Several other features were significantly correlated with the ease of peel removal.
Effect of cooking method on water absorption and ease of dehulling in preparation of African locust beans for Iru
Authors: OYEWOLE O. B. , ODUNFA S. A. 
Published: July 2010

SummaryGas boiling or pressure cooking increased the level of water uptake by locust beans over that with firewood cooking, mainly because of sustained heat input. Presoaking in cold water produced no advantage. The boiling times necessary for satisfactory dehulling were 10h using firewood, 6h by gas boiling, and 30 and 50min respectively by pressure cooking at 121 and 115°C.
Water activity of culture media used in food microbiology
Authors: ESTEBAN M. A. , ALCALA M. , MARCOS A. , FERNANDEZ‐SALGUERO J. , DE FERNANDO G. D. GARCIA , ORDOÑEZ J. A. , SANZ B. 
Published: July 2010

SummaryAn improved gravimetric method was used to simultaneously determine (in a single assay) the water activity (aw) of 30 solid and liquid culture media covering the entire useful range of aw in food microbiology, including media recommended for osmophilic, halophilic and xerophilic organisms. The water activities of the media ranged between 0.999 and 0.739. As could be expected, the water activities of the solid media were not affected significantly by the presence of agar. No significant differences were observed either between the gravimetric (20°C) and the cryoscopic measurements (below 0°C) of liquid media of very high aw.
Effect of slaughter method on the progress of rigor of rainbow trout (Salmo gairdneri) as measured by an image processing system
Authors: AZAM K. , STRACHAN N. J. C. , MACKIE I. M. , SMITH J. , NESVADBA P. 
Published: July 2010

SummaryRainbow trout (Salmo gairdneri) were slaughtered by AC and DC electrocution, exposure to elevated concentrations of carbon dioxide and by a blow to the head. The fish were subsequently bled and placed in ice.At regular intervals after slaughter the fish were taken from the ice and placed on a horizontal table with the posterior half of the fish overhanging the edge. The angle which the fish's tail formed with the vertical was used as an index of rigor and was measured by an image processing system. It was found that the stages of rigor were statistically the same for the four different treatments except that the onset of rigor for fish given a blow on the head was delayed.
Effect of length and temperature of storage on the ESR signal from various bones in irradiated chicken carcasses
Authors: GRAY R. , STEVENSON M. H. 
Published: July 2010

SummaryEighty‐four whole, fresh chicken carcasses were randomly allocated to three groups of 28. Half of the carcasses within each group acted as controls (0kGy) and the remainder received an average irradiation dose of 5.27 kGy. The carcasses were then stored at either +20°C, +5°C or ‐20°C for periods of 1, 3, 7, 14, 21, 28, 56, 84 or 128 days. Bones from four sites within the carcass (tibia, femur, rib and sternum) were removed and prepared for analysis by electron spin resonance (ESR) spectroscopy. The strength of the ESR signal induced in the bones as a result of gamma irradiation was determined by double integration of these signals. The site from which the bone was removed had a highly significant effect on the ESR signal intensity and this response was highly correlated with bone crystallinity. Neither storage time, temperature nor the interaction of these two variables significantly affected the ESR signal strength in the bones from the four sites within the carcass. Nevertheless, there was a tendency for the signal to decrease with time when the samples were stored in dried from at +20°C.
Co‐operative trial of methods of analysis to detect irradiation treatment of chicken samples: initial trial
Authors: SCOTTER S. L. , HOLLEY P. , WOOD R. 
Published: July 2010

SummaryThe results of a co‐operative trial of methods for detecting irradiated chicken are reported.Seven laboratories participated in the trial. Participants received bone, skin or flesh from whole birds which had been irradiated at 2.5 and 5kGy and also from control unirradiated birds. The most frequently used method was electron spin resonance (ESR) but other methods used by participants included hydrocarbon profiling and a bacterial screen.Most participants using ESR methodology estimated the dose received by the chickens to within 1kGy at the lower dose level. Greater error in dose quantification was apparent at the higher level although no statistical analyses could be performed due to insufficient data. However, there were some discrepant results. Results using other procedures, although only semi‐quantitative or qualitative, were in the correct order. Similar trials will be organized and will include a variety of food‐stuffs other than chicken.
Preparation of transparent pea protein gels: a comparison of isolation procedures
Authors: BACON J. R. , NOEL T. R. , LAMBERT N. 
Published: July 2010

SummaryTwo commercially viable procedures for the preparation of protein fractions from pea flour are described and discussed. These fractions form thermally induced transparent gels at acid pH and are composed of the globulins, vicilin and legumin, identified by electrophoresis and differential scanning calorimetry. The gels have clarities that allow their use as vegetarian substitutes for gelatin and additionally show thermal stabilities suitable for applications in hot products. The influence of other food ingredients (salt, sugar and vegetable oil) on gel clarity is also investigated.
Response of American consumers to akara, a traditional West African food made from cowpea paste
Authors: McWATTERS K. H. , RESURRECCION A. V. A. , FLETCHER S. M. 
Published: July 2010

SummaryDry cowpeas, an excellent source of protein and B‐vitamins, are underutilized in the US primarily because of their inconvenience. Akara, a popular West African food made from whipped cowpea paste that is seasoned and deep‐fat fried, has potential for extending use of cowpeas in US markets. Acceptance tests involving 450 respondents were conducted to assess response of US consumers to akara. Akara was most acceptable to Caucasians, older consumers, and those with no, little or some high school education. Its most appropriate use was perceived as a snack food with sauce and as a fully cooked, frozen, reheatable product.
Influence of precooking on the firmness and pectic substances of three stem vegetables
Authors: WU A. , CHANG W. H. 
Published: July 2010

SummaryEdible portions of the stems of sprouting broccoli, asparagus lettuce, and large‐stem mustard were compared for total pectin contents, amounts of different pectin fractions, pectinesterase activities and changes during cooking to investigate effects on the textural changes during cooking. Slices precooked for 30min at temperatures below 60°C (broccoli) or 70°C (lettuce, mustard) were firmer after 15 min recooking in boiling water than those directly cooked without precooking. Optimum temperatures for this firming effect of precooking were 50, 60 and 60°C, respectively, and coincided with the optimum temperatures of activity of pectinesterases extracted from the fresh tissues. Analysis of pectin fractions revealed that the firming effect of precooking is related to the shift from the cold water‐soluble fraction to sodium hexametaphosphate‐soluble and hot water‐soluble fractions of pectins.
Extraction of ginger rhizome: partition constants and other equilibrium properties in organic solvents and in supercritical carbon dioxide
Authors: SPIRO M. , KANDIAH M. 
Published: July 2010

SummaryEquations have been derived for the direct and indirect methods of determining partition constants for constituents extracted from food and other natural materials. A careful distinction is drawn between mass and volume partition constants. The direct method has been applied to the extraction of [6]‐gingerol from Jamaican ginger rhizome with supercritical carbon dioxide and the indirect method to its extraction with acetone, dichloromethane, ethanol and isopropanol. The resulting average mass partition constants were 0.29 and 0.39, respectively. The content of [6]‐gingerol in the original ginger rhizome was found to be 31–32μmol g−1. The extent of oleoresin extraction from the ground ginger and the degree of swelling and organic solvent uptake were also measured.
Mass transfer during osmotic dehydration of pineapple rings
Authors: BERISTAIN C. I. , AZUARA E. , CORTÉS R. , GARCIA H. S. 
Published: July 2010

SummaryThe effect of temperature (30, 40 and 50°C) and sucrose concentration (50, 60 and 70°Brix) on the osmotic dehydration of commercial size pineapple rings were studied, at an initial ratio of 1:4 fruit:sucrose solution. The rate of water loss in the fruit varied with both osmotic solution concentration and temperature. A proposed model based on Crank's equation was fitted to the experimental data.
An enzyme immunoassay for nisin
Authors: FALAHEE M. B. , ADAMS M. R. , DALE J. W. , MORRIS B. A. 
Published: July 2010

SummaryThe development of an enzyme‐linked immunosorbent assay (ELISA) for nisin using polyclonal antiserum is described. The method has a limit of detection of 1.9 X 10−2 i.u. ml−1 and correlates well with the bioassay. Its use in the analysis of commercial processed cheese samples is described and the results obtained compared with those from the bioassay.
Colour stability of thawed lamb chops. I. Effect of short‐term frozen storage
Authors: MOORE V. J. 
Published: July 2010

SummaryThe colour stability of thawed lamb chops was examined, by colour panel and colorimeter, under simulated retail display conditions. Chops held frozen at –20°C for 1 week had a display life of 3 days when thawed, compared with 2 days for fresh chops. When the frozen storage was increased to 8 weeks the display life was reduced to 1 day. When the whole loin was stored frozen for 8 weeks, chops cut from it and thawed had a 2‐day display life. By comparison, vacuum‐packed chops stored at –1.5°C for 8 weeks had a 3‐day display life. The relationship between Hunter colour values and panel scores is discussed.
Influence of sodium chloride and sodium tripolyphosphate on the quality of UK‐style grillsteaks: relationship to freezing point depression
Authors: SHEARD P. R. , JOLLEY P. D. , KATIB A. M. A. , ROBINSON J. M. , MORLEY M. J. 
Published: July 2010

SummaryGrillsteaks were prepared from lean beef flaked at –4°C and subsequently mixed at nominal temperatures of either –3°C or +1°C with each combination of five sodium chloride levels (0, 0.5, 1.0, 2.0 and 4.0%) and three levels of sodium tripolyphosphate (Na5P3O10) (0, 0.25 and 0.50%).Sodium chloride was more effective than sodium tripolyphosphate in lowering the initial freezing point (ifp) of meat, as measured by differential scanning calorimetry which also showed that the freezing point depression was proportional to the solute concentration.Cooking losses generally were lower with higher levels of sodium chloride and sodium tripolyphosphate, and when the meat was mixed at +1°C. It is argued that localized salt concentrations can influence product quality, as can the relative proportions of ice and water when meat is processed below the ifp.