bluuebunny/crossref_metadata_2025_split huggingface dataset:
Comparison of basic nutrients, mineral and heavy metal contents of herby dairy products
Authors: Tarakci Zekai , Kucukoner Erdogan 
Published: August 2010

SummaryThe aim of this study was to determine basic nutrients, some minerals and heavy metal contents of herby cheese, cacik and lor. Herby cheese is a cheese made from cow and/or sheep milk mixed with some herb. Herby cacik is a dairy product manufactured from light yoghurt (non‐fat), ayran (liquid yoghurt) and/or a small amount of cheese whey. Herby lor cheese is a product traditionally made in Turkey, produced from cheese whey and occasionally some whole milk added. These dairy products are mixed with wild herb species (Allium sp., Chaerophyllum macropodum, Antriscus nemorosa, Ferula sp., Prangos sp., Silene vulgaris, Tymus sp. and Mentha sp.). In this study, herby cacik, cheese and lor samples were analysed for some physicochemical, mineral and heavy metal contents. The dry matter, protein, fat, salt and ash contents among herby dairy products were found significantly different (P < 0.05). There were significant differences in Ca, P, Na, Mg, Fe, Cu and Mn content of herby dairy products (P < 0.05). Zn, Co, Cr, Ni and Cd contents of analysed samples were not significantly different (P > 0.05).
Effect of marinating process on the microbiological quality of Pacific saury (Cololabis saira) during vacuum‐packaged storage at 4 °C
Authors: Sallam Khalid I. 
Published: August 2010

SummaryThis study was carried out to evaluate the microbiological quality of Pacific saury (Cololabis saira) treated with marinating solutions containing either 12% NaCl + 2% acetic acid or 12% NaCl + 3% acetic acid, followed by vacuum packaging and storage at 4 °C for 90 days. The fish‐to‐marinating‐solution ratio was 1:1.5. The growth rate of aerobic, halophilic, lactic acid bacteria and Pseudomonas spp. were significantly (P < 0.05) reduced in marinated vs. brined (12% NaCl + 0% acetic acid) fillets. Complete inhibition in the growth of both Enterobacteriaceae and Staphylococcus aureus was detected in fillets marinated in 3% and 2% acetic acid by the days 30 and 50 of storage, respectively. Both marinating conditions resulted in shelf life extension of the product to more than 90 vs. 60 days only for the brined fillets. Listeria monocytogenes, Vibrio parahaemolyticus and Salmonella spp. could not be detected in any of the analysed raw or treated samples.
Alicyclobacillus acidoterrestris: an increasing threat to the fruit juice industry?
Authors: Walker Michelle , Phillips Carol A. 
Published: August 2010

SummaryThe quality of food can be defined in various ways with processors and consumers considering flavour, odour and appearance as well as extended shelf life among the most important of its attributes. Spoilage of food by bacterial contamination may occur at any point during the processing, altering any one, or all, of these characteristics, rendering the product unusable. Alicyclobacillus spp. and Alicyclobacillus acidoterrestris, in particular, are emerging food spoilage organisms in the fruit juice and fruit juice products industry. Spores of the latter are able to survive heat treatments presently used in the industry and their elimination from products may be used as a measure of the effectiveness of any processing protocol to remove potential spoilage. This paper reviews the history, methods of detection, both traditional and rapid and the protocols that may be effective in controlling the growth of the organism and hence spoilage in the finished product.
Effect of processing technology on the quality and composition of lipids of precooked chicken patties
Authors: Bonoli Matteo , Caboni Maria Fiorenza , Rodriguez‐Estrada Maria Teresa , Lercker Giovanni 
Published: August 2010

SummaryThe effect of processing technology on the quality and composition of lipids of raw meat and precooked ready‐to‐eat fried chicken patties was studied. Chicken cutlets were obtained by two processing technologies, which mainly differed by the order of the applied thermal treatments (flash‐frying and humid steam‐convection oven cooking). In the traditional technology, samples were flash‐fried and then subjected to oven‐cooking, whereas these two processing phases were inverted for the innovative one. Lipid hydrolysis (total fatty acids, free fatty acids, diacylglycerols, free cholesterol) and oxidation [peroxide value (POV) and cholesterol oxidation products (COP)] were evaluated in the raw meat, prefinal and final products. Lipid hydrolysis was significantly more intense in the final products obtained by the innovative technology, whereas no significant differences were found in the oxidation parameters between the products obtained by the two processing lines.
Determination of selenium content in selected Pakistani foods
Authors: Iqbal Shahid , Kazi Tasneem Gul , Bhanger Muhammad Iqbal , Akhtar Mubeena , Sarfraz Raja Adil 
Published: August 2010

SummaryOwing to increased concern in a number of diseases associated with low‐selenium (Se) foods, the estimation of total Se content (TSC) is the focus of research these days. TSC was determined in fruits, vegetables, meat, milk, poultry, fish and cereals. Hydride generation atomic absorption spectrometric method was employed using the wet digestion method. Different certified reference materials were used for the validation of the method. The lowest Se content was found in plant‐based foods, whereas the highest was in fish and appreciable in other animal‐based foods. The data was compared with TSC data from other countries. TSC in Pakistani foods was comparable with other countries, with few exceptions. This report may serve as a database for TSC in Pakistani foods.
Effect of preservatives addition on the shelf‐life extensions and quality of flat bread as determined by near‐infrared spectroscopy and texture analysis
Authors: Abu‐Ghoush Mahmoud , Herald Thomas J , Dowell Floyd , Xie Feng , Aramouni Fadi M , Madl Ronald 
Published: August 2010

SummaryMany people do not have refrigeration or frozen storage to inhibit mould growth and keep the Arabic bread fresh for more than a few days. Therefore, shelf‐life extension is necessary for this type of bread. The present study hypothesised that the addition of preservatives may be done in Arabic flat bread (AFB) to extend shelf‐life. Thus, objectives of this study were to evaluate selected preservatives to inhibit mould growth and to employ physical techniques, to monitor bread aging. Three preservatives, fumaric acid (0.2%, F), sodium propionate (0.3%, P), and sodium propionate‐fumaric acid mixture (PF) were used. Tensile tests, and near‐infrared reflectance spectroscopy (NIRS) were used to monitor bread ageing. The addition of PF in the AFB formula significantly increased the time of tearing at 0 day. For all treatments, the NIRS results showed high R2‐values between the actual storage days and NIRS predictions. The NIRS and texture analysis are valuable tools to detect the effect of the preservatives on AFB shelf‐life and quality.
Effect of drying process on lemon verbena (Lippia citrodora Kunth) aroma and infusion sensory quality
Authors: Infante Rodrigo , Rubio Pia , Contador Loreto , Moreno Violeta 
Published: August 2010

SummaryLemon verbena leaves are used as herbal infusion due to their aromatic, digestive and antispasmodic properties. The aim of the present study was to determine the sensory quality of lemon verbena infusions prepared with fresh leaves, dried leaves at 30 °C and 60 °C. Infusion aroma and taste was determined through a trained sensory panel and an electronic nose (e‐nose). Infusion acceptability was evaluated through a consumer test. All drying treatments on day 0 were grouped together regarding the e‐nose determination. ‘Floral’ descriptors were related to leaves not submitted to store. When the leaves were stored for 30 days, aroma attributes were lost. Differences on the infusion acceptability were ascribable to the drying method. Infusions prepared with fresh leaves showed the highest acceptability. E‐nose could be used as a reliable tool for characterising the quality of aromatic herbs.
Effects of pH and chitosan on beef emulsion properties
Authors: Kurt Şükrü 
Published: August 2010

SummaryEffects of pH (3.75–8.25) and chitosan (0–0.36%) on emulsion capacity (EC), emulsion stability (ES) and apparent yield stress values of emulsion (raw emulsion; AYSe) and emulsion gel (cooked emulsion; AYSg) of beef were studied by using a model system. Chitosan increased ES, AYSe and AYSg values of beef in the acidic medium. However, EC increased with increasing pH and chitosan levels until a critical point, which was determined to be at pH 5.87 and a chitosan level of 0.218%. The interaction effects of chitosan and pH on ES, AYSe and AYSg were also found to be significant (P < 0.01).
Characterisation of soybean glycinin and β‐conglycinin fractionated by using MgCl2 instead of CaCl2
Authors: Liu Chong , Teng Zi , Yang Xiao‐Quan , Tang Chuan‐He , Jiang Yueming , Qu Jia‐ni , Qi Jun‐Ru , Zhu Jian‐Hua 
Published: August 2010

SummaryA simple two step precipitation method was used to investigate the effect of MgCl2 instead of CaCl2 on fractionation of soybean glycinin and β‐conglycinin. Compositional and physicochemical properties of the resulting protein fractions were characterised. The optimised procedure, in terms of protein yield, purity, phytate content and physicochemical properties, was obtained when the addition of 5 mm MgCl2 was used. After application of 5 mm MgCl2, the phytate content of the glycinin‐rich and β‐conglycinin‐rich fractions was about 0.4% and 1.3%, respectively, but the addition of 5 mm CaCl2 increased the phytate content of the glycinin‐rich fraction to 1.25% and decreased that of β‐conglycinin‐rich fraction to 0.67%. Low phytate protein product was suitable for use in infant formula and acidic food. The solubility of the glycinin‐rich fractions with MgCl2 was significantly higher than that with CaCl2 at pH < 4.5. Application of MgCl2 improved thermal stability of the β‐conglycinin‐rich fraction.
Effects of maturity and drying method on the physico‐chemical and reconstitution properties of plantain flour
Authors: Falade Kolawole O. , Olugbuyi Ayojesutomi O. 
Published: August 2010

AbstractEffects of maturity and drying method on physical, physico‐chemical and reconstitution properties of plantain flour were investigated. Colour (L*a*b*) parameters of dried flours were measured, and the delta chroma (ΔC) and colour difference (ΔE) were calculated. Particle size, physico‐chemical (pasting) using Rapid Visco‐Analyser and reconstitution properties of dried plantain flour were determined. Colour parameters of foam‐mat [L* (57.56–66.33), a* (5.29–6.77), b* (11.82–13.33)], sun [L* (60.18–67.45), a* (5.43–5.88), b* (13.19–13.25)] and oven [L* (58.78–66.44), a* (6.08–6.33), b* (11.96–12.78)] dried flours were significantly different (P < 0.05). Generally, more than 40% of the flours were retained by the 710 μm sieve. Generally, peak (–2.08–166.00), breakdown (1.25–29.42), final (–1.00–298.67) and setback (1.50–156.92) viscosities varied with drying method and maturity. Peak time and pasting temperature varied from 5.20–6.87 s and 92.30–94.55 °C, respectively. pH (4.26–4.97), titratable acidity (0.10–0.50% citric acid), soluble solids (3.25–30.76), moisture (8.77–65.99%) and dry matter (34.01–91.23%) contents were significantly (P < 0.05) affected by maturity and drying method.
Selenium content in selected products of animal origin and estimation of the degree of cover daily Se requirement in Poland
Authors: Pilarczyk Bogumiła , Tomza‐Marciniak Agnieszka , Mituniewicz‐Małek Anna , Wieczorek‐Dąbrowska Marta , Pilarczyk Renata , Wójcik Jerzy , Balicka‐Ramisz Aleksandra , Bąkowska Małgorzata , Dmytrów Izabela 
Published: August 2010

AbstractThe aim of the study was to determine Se concentration in selected products of animal origin (dairy products, pork, beef, chicken, giblets, fish, eggs) and to estimate the degree to which these products cover daily Se requirement in humans. Selenium concentrations were determined using the spectrofluorometric method. Mean Se concentration in the milk, yoghurt, kefir, and probiotic drinks was 0.020 μg mL−1, 0.010 μg mL−1, 0.012 μg mL−1 and 0.012 μg mL−1, respectively. Selenium concentration in cheese ranged 0.022–0.088 μg g−1 wet weight. The average selenium content of meat ranged from 0.064 (beef) to 0.094 (chicken) μg g−1 w.w. The mean Se content of giblets (liver: 0.307–0.401 μg g−1 w.w.) was significantly (P < 0.05) higher than in meat. The concentration of Se depends on fish species and in our study it ranged from 0.136 ± 0.023 (flounder) to 0.282 ± 0.024 μg g−1 w.w. (mackerel). The results obtained show that the analysed food provides 22.8% of the daily selenium requirement. Considering that animal products account for 40–45% of the diet daily selenium intake averages 33–37 μg.
Enzymes in juice processing: a review
Authors: Ribeiro Daniele S. , Henrique Stella M. B. , Oliveira Luciene S. , Macedo Gabriela A. , Fleuri Luciana F. 
Published: August 2010

SummaryThe use of enzymes in juice industry has contributed in increasing the yield and production of various types of juices. The addition pectinases aims in particular to degrade the pectic substances, in the cell wall and middle lamella of the cells of plants, aiming to minimise the impacts of these compounds on the characteristics of the final product, such as colour, turbidity and viscosity. Enzymes able to remove bitterness of citrus juice, extract pigments, among other applications, have also had great interest in the juice industry.
Effect of cellulase/glucanase/xylanase (Roxazyme G2) enzymes combination on nutrients utilisation of vegetable meal (Amaranthus cruentus) fed as sole dietary protein source in rat assay
Authors: Fasuyi Ayodeji O. 
Published: August 2010

Summary Amaranthus cruentus vegetable meal (ACVM) had 23% crude protein. Ca, Na, K, Mg and Fe were abundant at 2.0 g kg−1, 7.1 g kg−1, 4.8 g kg−1, 2.5 g kg−1, 1109 mg kg−1, respectively. P‐phosporous, oxalates and tannins were noticeable. Lysine, methionine and cystine were limiting. Weight gain for rats on the reference (casein) diet 2 at 6.30 g ±2.87 was highest (P < 0.05) followed by diet 6 (12% ACVM with enzyme supplementation) at 5.01 g ±2.42. Feed intakes were similar (P > 0.05) for rats on the reference diet and for rats on 10% and 12% with/without enzyme supplementation ranging from 42.90 g ± 4.52 in reference diet to 45.12 g ± 3.64. Nitrogen retention was highest for rats on reference diet but similar (P > 0.05) to rats on 12% enzyme supplemented diet at 0.53 ± 1.12 and 0.53 ± 2.10, respectively. Other investigated protein evaluation parameters revealed similar results among rats kept on reference diet and the rats on ACVM based diets with enzyme supplementations. Enzyme supplementation had a complimentary role in ACVM nutrition in rat trial.
Effects of somatic cell counts on the physicochemical and rheological properties of yoghurt made from sheep’s milk
Authors: Najaf Najafi Masoud , Koocheki Arash , Valibaigy Saeedeh 
Published: August 2010

SummaryIn the present work, yoghurts were made from sheep’s milk with two different somatic cell count (SCC), at low (200 000 cells mL−1) and high (750 000 cells mL−1) levels. The characteristics of the final product were analysed for pH, acidity, protein, total solids, fat, syneresis, water holding capacity (WHC) and apparent viscosity. Samples were analysed on days 1, 7 and 14 after production of yoghurts. The SCC had no significant effect either on the acidity or pH of the yoghurt at 24 h (P > 0.05) but a significant effect (P < 0.05) was observed at 168 h. No effects of SCC were observed on total solids and fat content of the yoghurt after 24 and 168 h. High SCC (HSCC) yoghurt had higher protein content (P < 0.05). The yoghurt with the highest SCC had the highest level of syneresis. Viscosity of HSCC yoghurt was higher than that of the low SCC yoghurt on days 1, 7 and 14 of storage. The flow properties also showed that the low SCC yoghurt was softer than that from milk with high content in somatic cells.
Antibacterial activity of chitosans with different degrees of deacetylation and viscosities
Authors: Jung Eun Ju , Youn Dal Kyoung , Lee Shin Ho , No Hong Kyoon , Ha Jong Gill , Prinyawiwatkul Witoon 
Published: August 2010

SummaryAntibacterial activities of six acid‐soluble [two degrees of deacetylation (DD) × three viscosities] and two water‐soluble chitosans (two DD with similar viscosities) were examined against eight gram‐negative (Pseudomonas fluorescens, Proteus vulgaris, Erwinia carotovora, Serratia marcescens, Escherichia coli, Vibrio parahaemolyticus, V. vulnificus, and Salmonella Typhimurium) and six gram‐positive bacteria (Listeria monocytogenes, Staphylococcus aureus, Bacillus subtilis, B. cereus, Lactobacillus curvatus, and L. plantarum). Antibacterial activities of chitosans differed depending on the chitosan types and bacteria tested. Water‐soluble chitosans inhibited bacterial growth by one to eight log cycles at 0.1% concentration; however, the effects were much lesser than those observed with 0.05% acid‐soluble chitosans. Minimum inhibitory concentration (MIC) values (0.03% to above 0.1%) of acid‐soluble chitosans were much lower than those (0.05% to above 0.8%) of water‐soluble chitosans. Based on MIC values, the acid‐soluble chitosan with 99% DD and lower viscosity (17.9 mPa s) was most effective in inhibiting bacteria growth among eight chitosans tested.
An empirical analysis of the impact of EU’s new food safety standards on china’s tea export
Authors: Yue Ning , Kuang Hua , Sun Lin , Wu Linhai , Xu Chuanlai 
Published: August 2010

SummaryStricter pesticide residue standards have severe negative impacts on the trade in developing countries, leading to a considerable decrease in the export of food and agricultural products from developing countries. For example, officials of the EU Health and Consumer Protection Bureau published the new EU Act 2000/42/EC on 30 June 30, 2000. This act amended the maximum residue levels (MRLs) for some pesticides. From 1 July 1, 2001 onwards, the EU implemented new 134 MRLs for pesticides in tea products. This measure above will limit market entry opportunities and will lead to a decrease in exports from these developing countries. This study aimed to utilise the Gravity Model in international trade, to empirically analyse the impact of the new EU Food Safety Act on the major tea exporters of the world. It is shown that the new EU Food Safety Act has had a significant impact on the major tea exporters of the world as shown in the decline in export volume. Quantitative analysis indicates that tea export has reduced by 61.6% following the MRL reduction to 5% significance level. In recent years the Chinese tea traded to EU supported the accuracy of this conclusion. Practically, China’s tea exported to the EU did not drop fast as the theoretical result shows.
Content of amino acids and the quality of protein in as‐eaten green asparagus (Asparagus officinalis L.) products
Authors: Słupski Jacek , Korus Anna , Lisiewska Zofia , Kmiecik Waldemar 
Published: August 2010

SummaryThe content of amino acids in fresh green spears and in three as‐eaten products was considered, i.e., in fresh asparagus after cooking and in two products obtained from frozen asparagus stored for 12 months at −20 °C. One of the frozen products was obtained using the traditional method (blanching–freezing–frozen storage) and then cooked. The other was obtained using the modified technology (cooking–freezing–frozen storage); after the storage period the product was defrosted and heated to consumption temperature in a microwave oven. The limiting amino acid of the first order was methionine with cystine, and of the second order leucine. Essential amino acids constituted 40–43% of the total amino acid content. The dominant amino acids were aspartic acid and glutamic acid. The culinary and technological procedures applied brought about a drastic decrease (50–56% in 16 g N) in tyrosine content.
Response surface methodology applied to the analysis of rice bran oil extraction process with ethanol
Authors: Da Costa Rodrigues Christianne Elisabete , Oliveira Ramon 
Published: August 2010

SummaryVegetable oils can be extracted using ethanol as solvent. The main goal of this work was to evaluate the ethanol performance on the extraction process of rice bran oil. The influence of process variables, solvent hydration and temperature was evaluated using the response surface methodology, aiming to maximise the soluble substances and γ‐oryzanol transfer and minimise the free fatty acids extraction and the liquid content in the underflow solid. It can be noted that oil solubility in ethanol was highly affected by the water content. The free fatty acids extraction is improved by increasing the moisture content in the solvent. Regarding the γ‐oryzanol, it can be observed that its extraction is affected by temperature when low level of water is added to ethanol. On the other hand, the influence of temperature is minimised with high levels of water in the ethanol.
Influence of the fermentation pH on the final quality of Blanquilla pear spirits
Authors: García‐Llobodanin Laura , Senn Thomas , Ferrando Montse , Güell Carme , López Francisco 
Published: August 2010

Summary Blanquilla pear concentrate was diluted, fermented and distilled to produce the pear spirits. The fermentations were held at the native pH and at an acidified pH of 3.2. Two sets of experiments were performed using a different fermentation yeast and a different distillation equipment. The heart fractions from each distillation (which form the pear spirits) were analysed by gas chromatography. The results showed, in both experimental sets, that reducing the fermentation pH significantly increased the concentration of most of the higher alcohols and decreased the concentration of ethyl acetate in the spirits. Moreover, pear distillates obtained in the first experimental set showed significantly higher concentrations of most of the long‐chain ethyl esters (C6–C12) compared to those obtained in the second experimental set.
Effect of fermentation with mixed starter cultures on biogenic amines in bighead carp surimi
Authors: Zhong‐Yi Liu , Zhong‐Hai Li , Miao‐Ling Zhang , Xiao‐Ping Deng 
Published: August 2010

SummaryThe effects of one group mixed starter cultures, combined with Lactobacillus casei, Streptococcus lactis, Saccharomyces cerevisiae Hansen, and Monascus anka, and a batch without starter as control on biogenic amines accumulation in the bighead carp surimi during fermentation were investigated. Determination of five different biogenic amines was carried out by reverse‐phase high‐performance liquid chromatography with UV detection. Results showed that mixed starter cultures decreased the pH quickly from initial pH value of 6.4 to 5.2, inhibited the growth of contaminant microorganisms, such as Enterobacteriaceae and Pseudomonas, present in the raw materials, and suppressed the accumulation of histamine, tyramines, spermine and spermidine. Fermentation inoculated with combination of Lactobacillus casei, Streptococcus lactis, Saccharomyces cerevisiae Hansen, and Monascus anka with negative‐decarboxylase activity may prevent biogenic amine formation in the fermented ssurimi and improve hygienic quality of fermented surimi.