bluuebunny/crossref_metadata_2025_split huggingface dataset:
Prickly pear sheets: a new fruit product
Authors: Ewaidah Esam H. , Hassan Bakri H. 
Published: July 2010

Summary.Dried sheets (Teen‐Edin) from prickly pear (Taifi cultivar) fruits were made and the composition of the pulp and the optimum formulation sheet was analysed. The optimum formulation was obtained by adding to fruit pulp (100%), 10% sucrose, 1.1% citric acid, 0.15% sodium metabisulphite, and 0.5% olive oil (w/w). Sodium metabisulphite improved the colour and citric acid produced a similar acid taste to the traditional apricot sheets. The sheets were highly acceptable to a small panel and have potential for manufacture as a possible alternative to apricot sheets (Kamar‐Eddin). The technique could also be used for preservation in many other arid parts of the world where prickly pears grow.
Microbiological, physicochemical and sensory quality of maple syrup aseptically packaged in paper‐based laminate
Authors: DUMONT J. , SAUCIER L. , ALLARD G.B. , AUROUZE B. 
Published: July 2010

SummaryQuality of maple syrup packaged in paper‐based laminate at 82°C or room temperature (25°C) was evaluated and compared to a reference syrup packaged in glass bottles stored at 4°C. to prevent microbial growth and blown containers, maple syrup must be heated at 82°C before packaging. Significant pH decrease related to storage temperature was similar to the observation of other authors for glass bottles and cans. Syrup in laminate cartons stored at 4°C, had higher transmittance measurements with time, but at higher storage temperatures, browning effect related to caramelization of sugars balances this transmittance increase. Changes in invert sugar level were significant only in syrup packaged in laminate at 25°C and stored at 23°C and 37°C and were related to the microbial growth. Physicochemical changes were not large enough to affect the overall quality of the product. ‘Burnt sugar’ off‐flavour was detected for samples stored at 37°C. Packaging maple syrup in paper‐based laminate at 82°C is an economic alternative to glass bottles, while maintaining a good quality product.
Effect of water content and sugars on the glass transition of casein and sodium caseinate
Authors: KALICHEVSKY MONICA T. , BLANSHARD JOHN M. V. , TOKARGZUK PAWEL F. 
Published: July 2010

SummaryThe glass transitions of casein and sodium caseinate were studied as a function of water content, using differential scanning calorimetry (DSC), dynamic mechanical thermal analysis (DMTA), a mechanical three point bend test, solid state 13C nuclear magnetic resonance (NMR) spectroscopy and X‐ray diffraction. Glucose and lactose at 10% mass ratio of anhydrous casein had no effect on the glass transition of casein as a function of water content, although at 50% mass ratio there was some increase in glass transition temperature (Tg), i.e. an anti‐plasticizing effect, with glucose. In contrast, with 50% fructose in sodium caseinate, there was some plasticizing effect. These results are compared with previous results for amylopectin and glutensugar mixtures.
Cassava detoxification of traditional Tanzanian cassava foods
Authors: GIDAMIS ANDREW B. , O'BRIEN GERARD M. , POULTER NIGEL H. 
Published: July 2010

SummaryFour methods for processing cassava roots and one for leaves, all traditional in Tanzania, were evaluated for their effectiveness in removing the three types of cyanogens present by using a modification of the enzymic colorimetric method of Cooke (1978). All four root methods reduced cyanogens substantially by 90‐98%, and in three the main residual cyanogen was cyanohydrin. the least effective method was dry (‘solid state’) fermentation. the processing stages of comminution and slow drying were most effective for cyanogen removal. In fresh cassava leaves pounding reduced cyanogens by 86%, and subsequent boiling reduced the level to 96% of the initial value.
Cook‐chill process to extend refrigerated shelf life of peeled and deveined and white pomfret
Authors: VENUGOPAL V. 
Published: July 2010

SummaryA combined process for cook‐chill products from peeled shrimp (Penaeus indicus) and white pomfret (Stromateus cinereus) steak consisted of 10% brine, 5% tripolyphosphate and steam treatments with storage at 3 ± 0.5°C. the products remained in acceptable microbiological and sensory condition for 25 days.
Relationships between rheology and composition of Cheddar cheeses and texture as perceived by consumers
Authors: JACK FRANCES R. , PATERSON ALISTAIR , PIGGOTT JOHN R. 
Published: July 2010

SummaryRheological and composition measurements used as industrial indices of textural quality in Cheddar cheeses were related to sensory data, obtained by free choice profiling using an untrained panel. Procrustes analysis of compositional and instrumental data on a group of 19 Cheddars displaying a range of textural characteristics showed certain important Instron variables and compositional variables that discriminated between samples in terms of textural characteristics. However, neither analysis discriminated between the samples in the same way as the consumers perceived texture. the second dimension of the sensory data discriminated between samples in terms of mouthfeel, or tertiary textural properties, correlating with moisture content but not easily quantifiable using force‐deformation analysis. Sensory dimension 3 related to perceived textural maturity. Composition parameters did not change significantly with maturity of texture, but measures of elasticity and cohesiveness did correlate significantly.
Effect of sorbic acid on irradiation‐induced sensory and chemical changes in sweetened orange juice and mango pulp
Authors: THAKUR BELI RAM , ARYA SADA SINGH 
Published: July 2010

SummaryGamma‐irradiation (10KGy) of pasteurized orange juice and both blanched and unblanched mango pulp produced off‐flavours rendering them unacceptable, and enhanced browning during storage. Sorbic acid (0.1%) completely inhibited the off‐flavours and reduced the rate of browning; it also reduced losses in ascorbic acid during irradiation and storage of sweetened orange juice. In mango pulp, sorbic acid did not prevent ascorbic acid loss on irradiation, but did reduce storage losses. Irradiation and storage losses in carotenoids were slight and not influenced by sorbic acid. the pH and acidity of sweetened orange juice and blanched mango pulp did not change on irradiation or storage, but in unblanched pulp acidity increased and pH decreased on storage.Radiolytic degradation of sorbic acid was higher in blanched than unblanched mango pulp; both were more than in orange juice.
Effect of soaking in water or in sodium carbonate on tannin content and in vitro protein digestibility of sorghum cultivars
Authors: FADIL EL , BABIKIR E. , TINAY ABDULLAHI H. EL 
Published: July 2010

SummaryInvestigation of two sorghum cultivars showed that although the tannin content of untreated seeds were 3.1 and 0.6% for Karamaka and Mugud cultivars, respectively, their in vitro protein digestibility (IVPD) is very similar (89% and 90% respectively). Extractable tannin content was markedly reduced by steeping whole seeds in water or Na2CO3 solution and by incubating them for up to 24 h at 30°C or up to 20min at 100°C. With both cultivars, the percentage tannin extracted increases with time, temperature, and 2CO3 concentration, with an increase in the percentage in vitro protein digestibility', but the degree of change differed between the two cultivars studied.Conditions have been observed which combine a low energy‐input, short‐time treatment with high protein digestibility of the treated grain.
Selection of fillers based on zp values of meat emulsion properties during smokehouse cooking
Authors: CORREIA LINO R. , MITTAL GAURI S. 
Published: July 2010

SummaryTextural and functional properties of meat emulsions with various fillers were determined in the raw state, and when product‐temperatures reached 30, 40, 50, 60, 65 and 70°C during smokehouse cooking. the zp (temperature interval needed to make a 10‐fold change) values for several meat emulsion properties, namely moduli of elasticity, hardness, gel strength, and redness were obtained from the reciprocal of the slope of a linear regression of the logarithm of meat emulsion properties as a function of product‐temperature. Regression models of zp values of meat emulsion elastic moduli, hardness (first bite) and gel strength were obtained as functions of cold or hot water absorption of filler. the selection of fillers was based on these regression models.
The effect of refining processes on the total polyphenol and 1,2‐diphenol content of olive oil
Authors: NERGÍZ CEVDET 
Published: July 2010

SummaryThe effect of commerical olive oil refining processes on the total polyphenol and 1,2‐diphenol content of the oil was investigated. the mean losses of total polyphenols and 1,2‐diphenols of the crude oils were 84‐87% and 79‐88% respectively. There was no difference between the chemical and physical refining processes in reducing phenols in the oil samples.
Composition and microbiological and physical attributes of mawè, a fermented maize dough from Benin
Authors: HOUNHOUIGAN D. JOSEPH , NOUT M.J. ROBERT , NAGO COFFI M. , HOUBEN JAQUES H. , ROMBOUTS FRANK M. 
Published: July 2010

SummaryHome‐scale and commerical mawè samples produced in urban Benin were very similar in composition, particle size, dough viscosity, and microbial loads, with titratable acidity 1.2‐1.4% w/w (as lactic acid); home‐produced mawè had a slightly higher pH (4.2), protein, fat, fibre, and ash than commercial mawè. Lactobacilli and yeasts predominated in both.
Changes in tomato pulp quality caused by lactic acid bacteria
Authors: PORRETTA SEBASTIANO , VICINI ENZO 
Published: July 2010

SummaryThe most important changes in physicochemical and sensory parameters taking place in tomato pulp (i.e. crushed, diced or chopped tomatoes with about 30% tomato juice as packing medium) were studied after inoculation with lactic acid bacteria (Lactobacillus plantarum). Microbial growth could be detected after 12h of storage at 30°C whilst only 6 h were necessary for the chemical and sensory variations. Multiple regression analysis and principal component analyses were performed to ascertain interdependence between sensory and chemical parameters as well as the contribution of each chemical to sensory variable. Off‐taste threshold ranges based on the content of some chemical parameters were calculated with the aim of replacing the limits of acceptability which are often empirically formulated in commercial contracts.
Characterization of the flow behaviour of sausage emulsions with a simple tube viscometer
Authors: JACOBS JOHANNA C.M. , HOUBEN JACQUES H. , VAN VLIET TON , VAN ROON PIETER S. , KROL BEREND 
Published: July 2010

A specially designed tube viscometer was used to measure apparent viscosity during flow of Bologna type sausage emulsions moving through a pipe. Emulsions varied in fat content (from 21.8 to 44.3%) and in moisture/protein ratio (from 3.7 to 5.6), and the effects of added sodium chloride, sodium diphosphate, starch and blood plasma were investigated in a 36% fat, 3.7 moisture/protein emulsion.The shear stresses determined as a function of shear rate were fitted by a power law. Yield stress of the emulsions was negligible relative to the applied stress. However, inspection of the flow profiles indicated that considerable slip of the sausage emulsion occurred at the pipe wall. Both emulsion flow and slip contribute to overall flow behaviour, so a kind of effective viscosity is determined. Intrinsic rheological properties and wall slip will both be affected by the composition of the sausage emulsion.
Enhanced accumulation of toxic compound in yeast cells having high glycolytic activity: a case study on the safety of genetically engineered yeast
Authors: INOSE TOMOKO , MURATA KOUSAKU 
Published: July 2010

SummaryThe cellular level of methylglyoxal (MG), a highly toxic 2‐oxoaldehyde, in Saccharomyces cerevisiae cells transformed with genes for some of the glycolytic enzymes was determined as an index of the safety of genetically engineered yeast and the level was compared with that in non‐transformed control cells. the phosphoglucose isomerase (PGI), phosphofructokinase (PFK) and triosephosphate isomerase (TPI) activities significantly increased in the transformants and were approximately five‐, three‐ and sevenfold higher, respectively, than those in the control. When these transformed cells were used for alcohol fermentation from glucose, they accumulated MG in cells at a level sufficient to induce mutagenicity. These results illustrate that careful thought should be given to the potential metabolic products and their safety when a genetically engineered yeast is applied to food‐related fermentation processes.
Evaluation of diffusion coefficients in osmotic concentration of bananas (Musa Cavendish Lambert)
Authors: MAURO MARIA APARECIDA , MENEGALLI FLORENCIA CECILIA 
Published: July 2010

SummaryThe effect of time of exposure, solution concentration and temperature on the osmotic concentration of banana (slices of 11 mm thickness) was studied in aqueous sucrose solutions. the selectivity of the cellular tissues was reduced by steam blanching the banana slices before osmotic treatment. Effective diffusion coefficients for the loss of water and the increase in sucrose content were determined according to Fick's Law applied to a two‐dimensional body; calculated on the basis of the concentration of various components in the liquid phase impenetrating the fruit. These coefficients revealed values similar to binary diffusion coefficients for pure sucrose solutions.
Determination of total solids in dairy products using the microwave‐oven method
Authors: MARQUEZ MAGDALENA FERNANDEZ , RUIZ BELEN GARCIA‐VILLANOVA , RUIZ‐LOPEZ MA. DOLORES 
Published: July 2010

SummaryMicrowave‐oven and air‐oven methods were compared in the determination of total solids in various dairy products (plain yogurt, flavoured yogurt, soft cheese, aged cheese and butter). the microwave‐oven method considerably reduced drying time. For the cheeses and butter the drying times were 10 and 20 min respectively. Precision levels were not satisfactory in the case of yogurts.
Influence of temperature on crystallization of lactose in ice‐cream
Authors: LIVNEY YOAV D. , DONHOWE DANIEL P. , HARTEL RICHARD W. 
Published: July 2010

SummarySandiness in ice‐cream due to lactose crystallization can still be a problem in many circumstances. Lactose crystallization occurs in ice‐cream as the unfrozen phase becomes supersaturated. However, the effects of storage temperature and temperature fluctuations on lactose crystallization have not been very well quantified. In this work, an accelerated storage apparatus was used to determine the effects of thermal fluctuations (from ±0.01°C to ±2.0°C), at several mean storage temperatures (from −5.0 to −20.0°C), on the onset of lactose nucleation and subsequent crystal growth in a standard vanilla ice‐cream. the induction time for nucleation initially decreased as temperature was lowered (for temperature oscillations of ±1.0°C), until a minimum induction time of 3 h was found between −10.0 and −12.0°C. Further decreases in storage temperature caused the induction time to increase. the induction time for nucleation increased as the extent of temperature fluctuations increased, from 0.01 to 2.0°C, while initial lactose crystal growth rate showed the opposite trend. the initial growth rate increased as temperature decreased between −5.0 and −10.0°C, but then decreased for temperatures below −10.0°C. At −20.0°C lactose crystals grew very slowly. At −10.0°C the rate of growth decreased with increasing amplitude of temperature oscillations.
Ohmic heating of Japanese white radish Rhaphanus sativus L.
Authors: IMAI TETSUYA , UEMURA KUNIHIKO , ISHIDA NOBUAKI , YOSHIZAKI SHIGERU , NOGUCHI AKINORI 
Published: July 2010

SummaryOhmic heating was applied to Japanese white radish, Rhaphanus sativus L. at 50 Hz‐10 kHz and 40 V cm−1 to examine the effects of frequency on the heat generation. Of the frequencies examined, 50 Hz gave the sharpest initial rise of temperature and the shortest time to raise the temperature at the mid‐part of radish to 80°C. The heating rates above 60°C were found to be almost the same and linear for all the frequencies. The pressurization (400 MPa, 25°C, for 10 min) of radish eliminated the sharp initial increase of temperature observed at 50 Hz, and gave an almost linear rise of temperature similar to those above 60°C. When radish was treated with a square wave (10 ms with 10 ms interval) of 45 V cm−1 for 30 s, its impedance decreased and never recovered even after storage at room temperature for 20 h. When radish was treated at 50 Hz and 40 V cm−1 until its mid‐part reached 30°C, or heated to 80°C in hot water and then cooled to 30°C, 1H‐NMR imaging analysis showed more free movement of liquid components than in untreated radish. These results suggest that the initial rapid heating up at low frequency is caused by the electroporation of radish tissue membrane, resulting in the reduction of its impedance.
Shear forces for dehulling, splitting and breaking raw and pretreated pigeonpeas
Authors: PHIRKE PRABHAKAR S. , BHOLE NIVRUTTI G. , ADHAOO SUDHAKAR H. 
Published: July 2010

SummaryAn instrument to measure the seed coat adhesion, cotyledon adhesion and shear strength of pigeonpea grain was constructed using a peizo‐electric transducer. Urea was applied to scarified and non‐scarified grain and part was then heat treated. Seed coat adhesion was slightly reduced by scarification of grain and further reduced by urea plus heat treatment. Cotyledon adhesion was slightly reduced by urea plus heat but shear strength was unaffected. Pretreatments may lead to an improved quality product (good quality splits and less breakage). The instrument may be useful in assessing improved cultivars.
Effects of formulation and processing conditions on easily extractable lipid and nitrogen components of wheat sourdoughs
Authors: COLLAR CONCEPCIÓN , MARTÍNEZ CLAUDIA S. 
Published: July 2010

SummaryThe changes in free lipid (neutral lipids, glycolipids, and phospholipids) and extractable nitrogen (amino acids, peptides, and proteins) components of unyeasted and yeasted wheat sourdoughs started with Lactobacillus plantarum B‐39 were investigated in samples under different processing conditions. A central composite surface response design was used with factor analysis to investigate the effect of flour extraction rate (ash content), added water, presence or absence of yeast, and fermentation temperature on readily extractable lipid and nitrogen components. Absolute values for extractable protein and non‐protein components were highly correlated with ash content of flour (factor 1); whereas phospholipids and neutral lipids were closely connected with added water (factor 2). Sixty sourdoughs were classified into three groups: 1) high‐ash fermented sourdoughs produced high (>350 mg kg−1) total non‐protein amino nitrogen and medium (<3 mg g−1) lipid levels; mid‐ash flour doughs had lower levels of both components; 2) low‐ash fermented sourdoughs produced low (<300 mg kg−1) levels of amino acids and peptides and medium lipids levels, and 3) unfermented sourdoughs had low (<250 mg kg−1) levels of non‐protein nitrogen components and most made with lowash flour had medium lipid levels; most made with medium and high‐ash flours had high (>4 mg g−1) neutral lipid levels and were largely separated from the low‐ash group. The most promising sourdoughs for bread were those with low added water, fermented from higher ash flour with maximum levels of extractable amino acids, peptides and proteins and medium to high polar and neutral lipid levels.
Heat‐resistant fungi in Nigerian heat‐processed fruit juices
Authors: OBETA JASON A. N. , UGWUANYI J. OBETA 
Published: July 2010

SummarySixty packaged heat‐processed Nigerian fruit juices consisting of 15 each of mango, orange, pineapple and tomato, were screened for the presence of heat‐resistant fungi after storage at approximately 28°C for 30 days. The resulting fungal growth was purified on potato dextrose agar. Approximately 17% of all the fruit juice packages and 27% of mango and tomato juices contained heat‐resistant fungi. These were identified as Paecilomyces variotii, Aspergillus tamarii, A. flavus and A. ochraceus, the latter being predominant.
Influence of large solid spherical particles on the residence time distribution of the fluid in two‐phase tubular flow
Authors: BAPTISTA PAULO N. , OLIVEIRA FERNANDA A. R. , CUNHA LUÍS M. , OLIVEIRA JORGE C. 
Published: July 2010

SummaryThe effect of large solid particles on the residence time distribution of the fluid in two‐phase flow was studied in a pilot scale continuous tubular system. The residence time distribution was characterized with four parameters: the normalized minimum and mean residence time, the normalized standard deviation and the skewness. The effect of particle concentration (1 and 3%) and particle diameter (diameters approximately 0.3 and 0.4 of the tube diameter) were analysed for fluids with different viscosities and at different flow rates. It was observed that the presence of particles, even at very low concentration, has a significant effect, increasing the mean residence time and decreasing the standardized dispersion. This effect was attributed to particles breaking the velocity profile of the fluid and causing some localized mixing due to their rotational velocity. Although the presence of particles affected the results, their concentration (or number) was not relevant, in the range tested, which is very low for particulate foods.
An NMR pulsed field gradient study of the electrical and conventional heating of carrot
Authors: STAPLEY ANDREW G. F. , GONÇALVES JOSÉ A. SOUSA , HOLLEWAND MICHAEL P. , GLADDEN LYNN F. , FRYER PETER J. 
Published: July 2010

SummaryExperiments have been carried out using pulsed field gradient NMR to characterize the self‐diffusion of water within samples of carrot, both uncooked and cooked by either volumetric electrical or conventional heating. The method detected the presence of structure within uncooked carrot, and the disappearance of the structure on cooking. The NMR data were fitted to two models: (i) an analytical solution for diffusion between impermeable barriers and (ii) a numerical solution to the more physically realistic situation of diffusion between permeable barriers. The barrier spacings obtained with raw carrot data using both methods (i) and (ii) were consistent with cell sizes found in carrots. The effect of cooking on the model fit was either an increase in barrier spacing (method i), or an increase in barrier permeability (method ii). There was a statistically significant difference between samples cooked electrically and conventionally, but this was much less than the difference between cooked and uncooked material.
Estimation of confidence interval of pasteurizing values of conduction‐heated Sous Vide food in a combination oven
Authors: XIE GUOZHONG , SHEARD MICHAEL A. 
Published: July 2010

SummaryThe thermal diffusivity of potato and the apparent heat transfer coefficients (h) in a conduction chiller and in a combination oven at 85, 90 and 95°C and vario‐steaming mode were determined experimentally. Based on K‐S tests and assumption, the variabilities of all six parameters (thermal diffusivity, h values for heating and cooling, initial food temperature, process medium temperatures and z value) were represented by normal distribution only (model A) or by both normal and gamma distributions (model B). The mean P70 values and their 95% confidence intervals for three oven temperatures, estimated from experimental temperature histories, were 1510 ± 101, 1590 ± 131 and 1590 ± 170 min (for each oven temperature, n= 100) respectively. Good agreement was obtained between these estimations and those predicted using the Monte Carlo procedure and models A and B.