bluuebunny/crossref_metadata_2025_split huggingface dataset:
Prostate cancer cell proliferation and angiogenesis in different obese mice models
Authors: Ribeiro Andreia M. , Andrade Sara , Pinho Filipa , Duarte Monteiro J. , Costa Madalena , Lopes Carlos , Aguas Artur P. , Monteiro Mariana P. 
Published: July 2010

SummaryObesity has been associated with increased incidence and aggressiveness of prostate cancer. Although controversial, several studies suggest that leptin could influence tumour cell growth and proliferation. The main goal of this study was to assess cellular growth of prostate adenocarcinoma cells in obese mice with different endogenous hormonal environments in what relates to leptin circulating levels and sensitivity. Four groups of mice (n = 6/group) were used, namely obese mice with congenital non‐functioning leptin receptor OBR (db/db), obese mice with congenital leptin deficiency (ob/ob), mice with diet induced obesity (DIO) and normal weight C57BL/6J mice (control). All groups of mice were injected subcutaneously with 3.0 × 105 RM1 cells/500 μl PBS (murine prostate carcinoma androgen insensitive cells) and tumour growth and angiogenesis were evaluated 14 days after inoculation. The tumours induced in ob/ob and DIO mice were significantly larger (P < 0.001) while those induced in db/db mice were significantly smaller (P = 0.047), when compared with controls. Morphometric analysis revealed that mitotic index and Ki‐67 positive nuclear density, both cell proliferation markers, were also significantly lower in the tumours of db/db mice (P < 0.001) when compared to controls. An inverse correlation was observed between leptin plasma levels and tumour weight (r = −0.642, P < 0.001), mitotic index (r = −0.646, P < 0.01) and Ki‐67 positive nuclear density (r = −0.795, P < 0.001). These results suggest that high leptin concentrations are not favourable to RM1 cell growth and proliferation. On the contrary, high plasma leptin levels were associated with less cellular proliferation and angiogenesis in vivo.
Water‐ and air‐thawing of frozen lamb shoulders
Authors: VANICHSENI S. , HAUGHEY D. P. , NOTTINGHAM P. M. 
Published: July 2010

SummaryThe effects of temperature and other factors on the thawing of frozen lamb shoulders in both water and air were evaluated by determining thawing time and changes in bacterial count, appearance and palatability characteristics.Water thawing is suitable for a short‐time batch or continuous process immediately prior to boning and gives a net weight gain which partially offsets the previous weight loss during cooling and freezing. The optimum conditions are immersion in water at 45 ± 3°C (113 ± 5°F) for 2–2.5 hr, followed by equilibration and surface drying for 0.5 hr in air at 10°C (50°F) prior to boning. Provided a high standard of hygiene is maintained the water can be reused for up to 4 hr.Air thawing is suitable for a batch process with a cycle time between 8 and 60 hr, which determines the air temperature required in the range 2–18°C (35–65°F). A high relative humidity is required to minimize weight loss.Thawing times in both water and air can be theoretically predicted by a modified form of Plank's freezing equation.
Quantitative identification of soya protein in fresh and heated meat products
Authors: PARSONS A. L. , LAWRIE R. A. 
Published: July 2010

SummaryA method based on laser densitometry of polyacrylamide electrophoretograms of proteins extractable in 10 m urea is described for the quantitative identification of soya protein in fresh meat products and in those heat processed at 100°C for over 1 hr. Qualitative identification of soya protein remains possible in products heated to the level of commercial sterility (127°C for 24 min). It is suggested that the method could also be used for the assessment of other non‐meat proteins in meat products.
The degradation of anthocyanins in canned strawberries
Authors: ADAMS J. B. , ONGLEY M. H. 
Published: July 2010

SummaryThe effect of sugars, acids, alkalis, antioxydants and sodium sulphite on the retention of pelargonidin‐3‐glucoside during the storage of canned strawberries (cv. Senga Sengana) has been investigated.
Microbial growth response to water sorption preparation
Authors: ACOTT K. M. , LABUZA T. P. 
Published: July 2010

SummaryIntermediate moisture food systems were prepared by both an adsorption and desorption method to similar aws. Hysteresis occurred above an aw of 0.86. Four organisms, Candida cypolytica, Pseudomonas fragi, Staphylococcus aureus and Aspergillus niger, when inoculated in a pork system, showed more rapid growth in systems prepared by a desorption process than by an adsorption process at the same aw. In a solid chicken cube system, the same effect was found but the difference was less between the adsorption and the desorption systems. These results indicate that the method of addition of water to a food system as well as the aw is important in determining the response to growth.
Effect of processing on ascorbic acid in different varieties of cassava (Manihot esculenta, Crantz)
Authors: OGUNSUA A. O. , ADEDEJI G. T. 
Published: July 2010

SummaryThe ascorbic acid content of cassava tubers decreased during storage at room temperature. Pressure cooking led to a loss of 20% in ascorbic acid. Steaming resulted in a loss of 50% in ascorbic acid. The loss in the ascorbic acid content in fermented products was about 95%. There was a conversion of a large part of the ascorbic acid to dehydroascorbic acid during processing.
The use of low temperatures and radiation to destroy Enterobacteriaceae and Salmonellae in broiler carcasses
Authors: MULDER R. W. A. W. 
Published: July 2010

SummaryExperiments were carried out to determine the effect of a radiation dose of 2.5 kGy (250 krad) on the Enterobacteriaceae and Salmonellae contamination of broiler carcasses when applied at two radiation temperatures (+5°C and ‐18°C). After the treatments the carcasses were stored for 4 months at ‐18°C. The storage period proved to have a considerably lethal effect on Enterobacteriaceae and Salmonellae. Salmonellae could be detected in the starting samples material as well as in the carcasses after 1 month of storage at ‐18°C. After a 1 month storage period no Salmonella was found in one of the two groups of low temperature and radiation‐treated carcasses.
Chemical and sensory changes in iced Nephrops norvegicus as indices of spoilage
Authors: STROUD G. D. , EARLY J. C. , SMITH G. L. 
Published: July 2010

SummaryChanges in trimethylamine (TMA), total volatile bases (TVB), hypoxanthine and pH, and in cooked odour, flavour and texture have been followed during the iced storage of Nephrops norvegicus at approximately monthly intervals in order that seasonal variations could be investigated. None of the chemical methods investigated could give a prediction of age‐in‐ice to a standard error of less than 2 days. Initial TMA and TVB figures were significantly higher than other published figures.
Effect of salting and roasting on the carbohydrates and proteins of Iranian pistachio kernels
Authors: KASHANI GHASSEM G. , VALADON L. R. GUY 
Published: July 2010

SummaryThe free sugars which make up 2.7% of Iranian pistachio cv Badami were identified as fructose, glucose, sucrose, maltose, isomaltose, cellobiose, raffinose and stachyose. Both protein and free amino acids contained the same seventeen amino acids but lacked tryptophan, asparagine and glutamine. After salting and roasting, total available carbohydrates, total starches and dextrins, and total free sugars all decreased compared to controls, as did a number of individual sugars, especially the reducing sugars. While free amino acids had severely decreased, total protein amino acids and individual protein amino acid were not affected at all. The decreases in reducing sugars and in free amino acids may be due in part to their taking part in Maillard reactions.
Physico‐chemical studies on sugar glasses.
Authors: HERRINGTON THELMA M. , BRANFIELD ANTHONY C. 
Published: July 2010

SummaryThe rates of progress of the nucleation front of sucrose glasses containing various proportions of dextrose, fructose or confectioner's glucose have been measured and considered in relation to their water contents. At high water contents samples containing dextrose had lower rates than samples containing the same amount of glucose syrup solids. It was also found that there was a value of the water content below which crystallization did not occur for samples prepared from glucose syrups, but not from samples prepared from dextrose or fructose.
Potential value of the Limulus lysate assay for the measurement of meat spoilage
Authors: FALLOWFIELD H. J. , PATTERSON J. T. 
Published: July 2010

Summary.Using a microtitre plate method the Limulus lysate endotoxin assay was shown to be capable of detecting Pseudomonas spp. at viable cell concentrations of 102‐l03/ml. The changes in endotoxin concentration, microbial flora, pH and ERV of laboratory‐produced minced beef and minced pork stored at 4°C were monitored. The endotoxin concentration was shown to increase with the onset of spoilage. Factors were derived enabling an estimate of AMC to be made from the endotoxin concentration determined by the Limulus lysate assay. The use of the microtitre plate system significantly reduces the cost of the Limulus lysate assay.
Perception of sugar‐acid mixtures in lemon juice drink
Authors: McBRIDE R. L. , JOHNSON R. L. 
Published: July 2010

SummaryAcid was removed from lemon juice by selective adsorption on to a weak‐base resin. Four levels each of sucrose and citric acid were combined factorially and dissolved in the low‐acid juice, providing sixteen stimulus combinations. Using graphic‐rating scales, assessors evaluated the stimuli for intensities of overall flavour, sweetness, and acidity; the relation of each of these intensities to ideal; and general acceptability. The various acceptability responses proved to be internally consistent, and the experiment suggested an optimum sugar‐acid blend from the sixteen combinations. Ratings of overall flavour strength followed a compressed pattern in a factorial plot, with increasing concentrations of sugar and acid exerting a diminishingly small effect. In the perception of individual components, sucrose clearly suppressed the perceived intensity of citric acid, but only the highest concentration of acid unequivocally suppressed sweetness. There was a striking similarity between each set of intensity responses and the corresponding ideal‐relative responses, suggesting a link between intensity and hedonics.
Changes in individual carotenoids on processing and storage of mango (Mangifera indica) slices and purée
Authors: GODOY HELENA T. , RODRIGUEZ‐AMAYA DELIA B. 
Published: July 2010

SummarySusceptibility of different carotenoids to degradation during thermal processing and storage of two mango cultivars was investigated. The carotenoid composition was practically maintained on processing mango (cultivar Tommy Atkins) slices. The only significant change was the increase in luteoxanthin, compatible with the conversion of 5,6‐ to 5,8‐epoxide. More evident transformations occurred on processing mango (cultivar Golden) purée. The major pigment β‐carotene decreased 13%, resulting in a corresponding reduction of the vitamin A value. Auroxanthin, not found in the fresh fruit, appeared while violaxanthin and luteoxanthin decreased. During storage of mango slices in lacquered (epoxy) or plain tin‐plate cans, no appreciable loss of β‐carotene was observed during 10 months. Between the tenth and fourteenth month, about 50% reduction of β‐carotene occurred. The degradation continued, resulting in a total loss of 84% after 24 months. A tendency of violaxanthin to decrease, and auroxanthin to increase, during storage was also noted. β‐carotene showed a greater susceptibility to degrade in bottled mango purée (18% loss after 10 months) than in the canned product. As in the case of mango slices, however, both bottled and canned purée suffered 50% loss of β‐carotene after the tenth month, and a total loss of 83% after 24 months. Violaxanthin and luteoxanthin tended to decrease while auroxanthin maintained a comparatively high level throughout storage. The vitamin A values reflected the degradation trend of β‐carotene, a pattern that appears to agree with a free radical mechanism.
Encapsulation and stimulated release of enzymes using lecithin vesicles
Authors: KOIDE K. , KAREL M. 
Published: July 2010

SummaryLecithin vesicles prepared by dehydration‐rehydration (DR) were used to encapsulate enzymes (lysozyme and pepsin). The encapsulating efficiency was highest when the pH was close to the isoelectric point of each enzyme. Vesicles stored in suspension at 10°C for up to 21 days showed no release of enzymes. Acidic pH at 10°C and 25 mM Ca2+ at 10°C or 37°C produced pulse‐like release of 17–35%, while acidic pH at 37°C produced pulse‐like release followed by slow release up to 100%, and Tween 80 induced steady release from the beginning. The hydrolysis pattern of a protein by pepsin released from DR vesicles for 142 hr was similar to that obtained by the same total amount of fresh pepsin solution added stepwise, in proportion, indicating that the pepsin retains its activity throughout the period of encapsulation.Vesicles prepared by processing of lecithin‐enzyme solution by a homogenizer (MicrofluidizerTM) were also characterized and found effective.
Heat transfer coefficient for nitrogen droplets film‐boiling on a food surface
Authors: AWONORIN S. O. , LAMB J. 
Published: July 2010

SummaryA method of measuring heat transfer rates from a solid food surface to liquid nitrogen droplets on it has been developed using 0.5 sec repeat‐shot photography. Droplet diameters were varied from 0.1 to 2.5 mm and food surface temperatures from +30 to ‐100°C. All measurements were carried out at atmospheric pressure. The mean heat transfer coefficients were determined using an energy balance for the droplets. An empirical dimensionless correlation equation was established, and the significance of the results for food freezing by liquid nitrogen sprays is critically discussed.
Involvement of pseudomonads in deterioration or ‘ready‐to‐use’ salads
Authors: NGUYEN‐THE C. , PRUNIER J. P. 
Published: July 2010

SummaryMicroorganisms involved in the deterioration of ‘ready‐to‐use’ salads were investigated and bacteria able to cause soft rot of endive (Chicorum endiva) leaves were frequently found. These soft rot bacteria are fluorescent pectinolytic pseudomonads, specifically Pseudomonas marginalis, which is the most frequently isolated Pseudomonas sp. and present in the greatest numbers in stored ‘ready‐to‐use’ salads. A clear relationship exists between the incidence of ‘ready‐to‐use’ salads deterioration and the count of P. marginalis, after 10 days of storage at 10°C. Apart from the fluorescent pseudomonads, Erwinia herbicola is the next most commonly isolated organism.
Effect of pretreatment with salt and sucrose on the quality and stability of dehydrated cauliflower
Authors: JAYARAMAN K. S. , GUPTA D. K. DAS , RAO N. BABU 
Published: July 2010

SummaryDehydrated cauliflower was prepared by soaking the blanched pieces in solutions of different concentrations of common salt and sucrose (cane sugar), alone and in combination, prior to drying in a cabinet drier and evaluated for sensory, rehydration, storage, microbiological, histological and sorption characteristics. While sucrose alone produced considerable improvement, salt supplemented its effect. The optimum treatment was soaking in 3% salt and 6% sucrose for 12–16h at 4°C it markedly reduced shrinkage and improved rehydration without affecting palatability. It was necessary to boil the soak solution for 3 min and cool prior to soaking to reduce microbial contamination. The treatment increased ascorbic acid loss by 8%. Monolayer moisture content calculated from BET equation was 6.5% (moisture‐free) basis for treated and 5.3% for untreated. The treatment increased the shelf‐life of the product from 3 to 12 months at ambient temperature when packaged in paper‐foil‐polythene laminate.
Nutrient loss in the hot water blanching of potatoes
Authors: RICE P. , SELMAN J. D. , ABDUL‐REZZAK R. K. 
Published: July 2010

SummaryMeasurements have been made from which the apparent diffusivities (Da) were calculated for the loss of total solids, total sugars and reducing sugars in blanching. The variation of apparent mass diffusivity with temperature followed an Arrhenius‐type equation. Values for sucrose were estimated by difference from total and reducing sugar measurements.
Coagulation and washing conditions for acid casein production from skim milk powder
Authors: FICHTALI J. , VAN DE VOORT F. R. , TOUPIN C. J. 
Published: July 2010

SummaryResponse surface methodology was used to study the production of acid casein from skim milk powder and to investigate the effects of pH, concentration and washing conditions (agitation, time, temperature and wash water ratio) on the end product. The washed curd was analysed for residual ash, minerals and lactose. The critical variables were found to be concentration and pH in relation to mineral content; and concentration and washing time for lactose. Surface response methodology provides a unique insight into the relationships between the variables related to the process and the results are used to explain the observations in terms of milk chemistry. The washing process was further evaluated in terms of the Murphree Stage Efficiency to elucidate the effect of the number of washing stages on residual whey components in the casein curd. This study contributes to understanding the extrusion process of skim milk powder which makes use of higher milk solids concentrations.
The aqueous extraction of glucosinolates from rapeseed
Authors: DIETZ H. M. , KING R. D. , HARRIS R. V. 
Published: July 2010

SummaryThe losses of seed constituents from Brassica campestris var. Toria for various conditions of the leaching process developed at the Overseas Development Natural Resources Institute (ODNRI) were studied. Boiling seeds for 3 min at a seed/water ratio of 1:3 was sufficient to allow inactivation of the enzyme myrosinase; higher ratios did not increase losses in any of the constituents studied.Heat treatment of the seeds (5 min in boiling water) reduced the nitrogen solubility at the native pH (6.5) from 28 to 8%. The pH had little effect on the extent of glucosinolate leaching from coarsely ground seeds and the minimum protein loss occurred close to the native pH. Increased water temperatures (40, 50 and 80°C) did not lead to an increased leaching efficiency over ambient temperature (20°C). Seed/water ratio was found to be the most important factor during leaching. Cross‐current extraction over three stages at a seed/water ratio of 1:10 reduced the glucosinolate content by 98% while the crude protein loss was about 8.6%.
Catalysis of the sorbic acid–thiol reaction by bovine serum albumin
Authors: WEDZICHA B. L. , ZEB A. 
Published: July 2010

SummaryThe effect of bovine serum albumin (BSA, 0–4%, w/v) in increasing the rate of reaction of sorbic acid with mercaptoethanol, mercaptoacetic acid, cysteine and glutathione (pH 5.0, 40°C) is comparable to that of the nonionic surfactant, Tween 80. For cysteine and glutathione, BSA has a similar effect to that of the cationic surfactant dodecyltrimethylammonium bromide, but is less effective for mercaptoethanol and mercaptoacetic acid. These preliminary observations are interpreted in terms of interactions between the reactants and nonionic environments on the BSA molecule.
Controlled atmosphere storage to decrease physiological disorders in nectarines
Authors: LURIE SUSAN 
Published: July 2010

Summary‘Fantasia’, ‘Flavortop’, and ‘Flamekist’ nectarines were examined for their response to controlled atmosphere (CA) storage. All three cultivars stored well for up to 6 weeks at 0°C in an atmosphere of 10% O2+ 10% CO2, while some but not all the cultivars also stored well in 2% O2+ 5% CO2 or 10% O2+ 5% CO2. The physiological storage disorders of internal breakdown and reddening were almost completely absent in nectarines kept in 10% O2+ 10% CO2. When ‘Flamekist’ nectarines from two harvests were stored in 10% O2+ 10% CO2 atmosphere for 6 or 8 weeks at 0°C, the fruit from the first harvest was of better quality after post‐storage ripening. Although this controlled atmosphere prevented internal breakdown and reddening, after extended storage fruit did not develop the increased soluble solids content or extractable juice during post‐storage ripening that occurred in non‐stored fruit. Therefore, while preventing storage disorders, CA does not reduce the loss of ripening ability occurring during nectarine storage.
Review: Assessing and managing risk due to consumption of seafood contaminated with micro‐organisms, parasites, and natural toxins in the US
Authors: Ahmed Farid E. 
Published: July 2010

SummaryWhile most seafoods consumed in the US are wholesome, a variety of infectious agents and toxins have been implicated in disease aetiology. The major risk of acute illness is associated with consumption of raw molluscan shellfish. Most reported seafood‐associated illness (55%) have unknown aetiologies; they are believed to be due mainly to Norwalk, Norwalk‐like, or human enteric virus infection, with a smaller proportion caused by Vibrio bacteria. Parasites are less common than microbiological infections, with anisakids and cestodes having the greatest risks. People consuming tropically‐caught fish have a risk of acquiring ciguatera poisoning. Other common natural intoxications (mainly scombroid and to a lesser extent paralytic poisonings) occur due to consumption of finfish and shellfish, respectively.Reduction of risks from the consumption of raw molluscs and other fishery products can be achieved by the following means: research to develop valid human enteric virus indicators, implementing and maintaining proper treatment and disposal of sewage, efforts aimed at identifying and limiting the number of pathogenic Vibrio species in shellfish, developing new diagnostic methods and improved processing technologies, applying risk‐based control measures for potential microbial pathogens in raw shellfish, cooking of seafoods, and proper application of a Hazard Analysis Critical Control Point (HACCP) system to processing and preparation operations of fishery products.
Firmness, seed wholeness and water uptake during the cooking of lentils (Lens culinaris cv. anicia) for ‘sous vide’ and catering preparations
Authors: VAROQUAUX PATRICK , OFFANT PIERRE , VAROQUAUX FRANÇOISE 
Published: July 2010

SummaryThe study aimed to optimize cooking conditions of lentils (Lens culinaris cv. anicia) for ‘sous vide’ processing and catering. the softening rate of lentil seeds during cooking in deionized water was consistent with two simultaneous first order mechanisms. the apparent activation energies of firmness breakdown and loss of integrity were 86.5 kJ mol−1 and 271.3 kJ mol−1, respectively. Wholeness of the lentils was better preserved when the cooking temperature did not exceed 90°C. the loss of firmness was a consequence of hydration of the seed since the regression coefficient between the logarithm of residual firmness and water uptake reached −0.93 regardless of cooking temperature and heating medium (steam or water). Thus, lentil seeds maintained their firmness and wholeness as required for ‘sous vide’ and catering if they were cooked below 90°C for up to 2 h. Higher temperature or longer cooking time resulted in loss of firmness and wholeness.