bluuebunny/crossref_metadata_2025_split huggingface dataset:
Roasted Chicory Aroma Evaluation by Gas Chromatography/Mass Spectrometry/Olfactometry
Authors: BAEK H.H. , CADWALLADER K.R. 
Published: August 2010

ABSTRACTVolatiles were isolated from roasted chicory by simultaneous steam distillation‐solvent extraction (SDE) and dynamic headspace sampling (DHS). Many volatile components were identified in SDE (92) and DHS (64) extracts. Many pyrazines and N‐furfurylpyrroles (N‐furfurylpyrrole, N‐furfuryl‐2‐formylpyrrole, and N‐furfuryl‐2‐acetylpyrrole) were identified for the first time in roasted chicory. Aroma extract dilution analysis showed that those extracts from SDE and DHS were similar with respect to predominant aroma‐active components. 2‐Ethyl‐3,5‐dimethylpyrazine, 2,3‐butanedione, 1‐octen‐3‐one, 3‐methylbutanal, and one unknown compound with a chicory‐ and burnt sugar‐like note were the most intense aroma‐active components found in roasted chicory.
Textural Properties of Cold‐set Gels Induced from Heat‐denatured Whey Protein Isolates
Authors: JU Z. Y. , KILARA A. 
Published: August 2010

ABSTRACTA 9% whey protein (WP) isolate solution at pH 7.0 was heat‐denatured at 80°C for 30 min. Size‐exclusion HPLC showed that native WP formed soluble aggregates after heat‐treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono‐delta‐lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL‐induced gels were harder than salt‐induced gels, and much harder than the protease‐induced gel.
Estimating Water Activity in Systems Containing Multiple Solutes Based on Solute Properties
Authors: ROA V. , TAPIA M. S. 
Published: August 2010

ABSTRACTA water activity (aw) model for multicomponent systems expressed as a linear first order sum of molalities and requiring only data from binary solutions was tested. The model was developed based on a linear relationship between aw and molality for each solute. Water activity predictions were validated and compared with Ross’equation using aw data reported of different complex electrolyte and nonelectrolyte solutions. The equation proved to have a good predictive application, was extremely simple and exhibited comparable accuracy to Ross’equation in the mixtures considered.
Identification of Fastest Velocity Particle in Tube Flow: Single vs Multi‐particle Approach
Authors: RAMASWAMY H. S. , GRABOWSKI S. 
Published: August 2010

ABSTRACTVelocities of particles (carrot, parsnip, potato, and Nylon) of different sizes (dp/D=0.25‐0.5) and shapes (spheres, cylinders and cubes) were evaluated in a transparent holding tube (L=3.8m and D=0.05m) with water and water/pectin (up to 1.2%) solutions as carrier liquids (T=20–80°C). Particles were introduced individually or in groups of 2–135, and evaluated with respect to a given type, shape, size and concentration. Results showed that, when densities of particle and liquid were different, the fastest traveling particle in a multi‐particle system was the largest sphere traveling alone in the carrier liquid of highest velocity and viscosity. Conservative values of critical particle velocities were obtained by using the single particle approach.
Process for Low‐fat Cheese from Ultrafiltered Milk
Authors: RODRIGUEZ J. , REQUENA T. , JUAREZ M. 
Published: August 2010

ABSTRACTOur objective was to optimize the process for making low‐fat cheeses using liquid pre‐cheeses obtained by ultrafiltration (UF). The study was conducted to examine the effects of using different proportions of cow, sheep, and goat milk in different compositions on the characteristics of cheeses, and to determine the effect of heating of the retentate on texture. Using ultrafiltered semi‐skim milk (total protein content of retentate of 13–14%), cheeses with acceptable quality and reduced fat content were produced. Heating of the retentate produced by UF at 68–72°C, 20 s, improved cheese texture.
Effects of High Pressure and Heat Treatment on Pectic Substances and Related Characteristics in Guava Juice
Authors: YEN GOW‐CHIN , LIN HSIN‐TANG 
Published: August 2010

ABSTRACTEffects of high pressure treatment on guava juice pectic substances and related juice characteristics were investigated and compared with heat treatment. The viscosity and turbidity of guava juice pressurized at 600 MPa and 25°C for 10 min increased slightly; whereas the viscosity of juice heated at 95°C for 5 min decreased while turbidity increased. There were no apparent changes in water soluble, oxalate soluble and alkali soluble pectin in pressurized juice. However, heat treatment of juice decreased water and alkali soluble pectins and slightly increased oxalate soluble pectin. High pressure treatment resulted in no marked changes in pectic and cloud substances of guava juice, and maintained the natural viscous of the juice.
Changes in Apple Juice Flavor Compounds During Processing
Authors: SU S.K. , WILEY R.C. 
Published: August 2010

ABSTRACTApple juice flavor fractions were collected at several stages during a commercial process. Replicated experiments were designed to collect samples from untreated pulp, from enzyme treated pulp, after pectinase treatment, after microfiltration (MF), and after pasteurization. Additional juice heating experiments were carried out. Six apple juice flavor compounds were identified based on to retention times and reported studies. The flavor profile changed at the different stages of the production line. Temperatures used (∼57.2°C) for enzyme activation and MF tended to increase flavor compounds in apple juice except iso‐butyl acetate. The higher temperatures used (∼85°C) for pasteurization decreased all flavor compounds except propyl butyrate which increased. Results indicate apple juice may contain heat activated precursors of identified flavor compounds.
Extrusion Cooking Reduces Recoverability of Fumonisin B1 from Extruded Corn Grits
Authors: CASTELO MAURICIO M. , KATTA SARATH K. , SUMNER SUSAN S. , HANNA MILFORD A. , BULLERMAN LLOYD B. 
Published: August 2010

ABSTRACTA split‐split plot design was used to determine the effects of extrusion cooking on the recoverability of the mycotoxin Fumonisin B1 (FB1). Unextruded and extruded samples of spiked corn grits were analyzed for FB1 by two methods, commercial enzyme linked immunosorbant assay (ELISA) and HPLC. Extrusion cooking resulted in more apparent loss of FB1 with mixing screws than nonmixing screws. Losses of recoverable FB1 (p≤0.05) were observed at 120°C and 160°C with the mixing screws. A linear increase in loss of recoverable FB1 was observed (with the nonmixing screws) as the moisture content increased.
Chemical Spray Conditions for Reducing Bacteria on Chicken Skins
Authors: XIONG HUA , LI YANBIN , SLAVIK MICHAEL , WALKER JOEL 
Published: August 2010

ABSTRACTChemical spray parameters, including temperature, pressure and exposure time, were evaluated for their effects on reducing Salmonella typhimurium on chicken skins. Pre‐chilled chicken carcass skins were inoculated with S. typhimurium and sprayed with 0.1% cetylpyridinium chloride (CPC), 10% trisodium phosphate (TSP), or 2% lactic acid (LA). In the CPC spray, the 40°C treatments resulted in the greatest bacterial reduction. The most effective spray temperatures for LA and TSP treatments were 40 to 55°C. All chemical spray treatments at 207–1034 kPa reduced S. typhimurium. The reduction of S. typhimurium was greatest in all treatments when sprayed with 90 sec spray and 90 sec setting time.
Textural Properties and Sensory Quality of Processed Sweetpotatoes as Affected by Low Temperature Blanching
Authors: TRUONG V. D. , WALTER W. M. , BETT K. L. 
Published: August 2010

ABSTRACTSweetpotatoes (SP) stored for 9–12 mo after harvest were cut into cylindrical pieces and, following factorial experiments and response surface design, were blanched at 50–80°C for 15–274 min. Instrumental textural properties were measured by uniaxial compression and texture profile analysis. Samples of selected blanching treatments were canned in syrup for textural and sensory evaluations. Both blanching temperature and time had significant effects on firmness. Optimal temperature for maximal firmness retention was about 62°C. For canned SP, the 62°C blanched samples were more intact (2–3‐fold) and firmer (2–7‐fold) than controls. Sensory texture and overall acceptability were greatest for samples blanched at 62°C for 30 or 45 min before canning.
Separation of Egg White Lysozyme by Anionic Polysaccharides
Authors: Yang Ching‐Chuan , Chen Chao‐Cheng , Chang Hung‐Min 
Published: August 2010

ABSTRACTAnionic polysaccharides (Na‐alginate, Na‐carboxyl‐methyl‐cellulose, high methoxy pectin and κ‐carrageenan) were evaluated for their suitability towards simple and more efficient separation of lysozyme from salted or fresh duck eggs and hen egg whites for use in foods. Only κ‐carrageenan interacted and formed precipitates with lysozyme. Recovery of lysozyme from fivefold diluted salted duck egg whites was 60–65% and 78–81% from fresh duck and hen egg whites using 0.7%κ‐carrageenan. The recovered lysozyme from the salted duck egg whites was stable during storage at 4°C for 35 days.
Extrusion of Soybean and Wheat Flour as Affected by Moisture Content
Authors: Zasypkin D. V. , Lee Tung‐Ching 
Published: August 2010

ABSTRACTThe effect of moisture content (MC) on texture and properties of extrudates with varied ratios of soybean flour (SF) and wheat flour (WF) was studied. A single‐screw extruder was used at screw speed 200 rpm. MCs of blends were 16, 17 or 18%, w.b. The properties of extrudates depended on flow rate of the material during extrusion. The flow rate revealed a nonlinear dependence on the blend composition and the MC at the same volume of filling of the screw feeding section. The expansion ratio of WF or SF extrudates increased with lowering of the MC. Unexpectedly, the expansion ratio decreased with lower MC for the composite extrudates. Optimal extrudate properties at 16% (w.b.) MC corresponded to 80, 90 or 100% (d.b.) WF and 20, 10% or no SF, respectively. At 17 and 18% MC, optimal properties were found for products containing 80 or 90% WF and 20 or 10% SF, respectively.
Hydrogen Peroxide Production by Lactobacillus delbrueckii Subsp. Lactis I at 5°C
Authors: Villegas E. , Gilliland S. E. 
Published: August 2010

ABSTRACTCells of Lactobacillus delbrueckii subsp. lactis I produced hydrogen peroxide at 5°C in sodium phosphate buffer (0.2M, pH 6.5) with or without glucose. However, if the cells were starved by preincubation in buffer alone, glucose or sodium lactate were necessary to cause hydrogen peroxide production at 5°C. Hydrogen peroxide production by nonstarved cells was confirmed to be in part due to a NADH oxidase. The production of hydrogen peroxide by starved cells in buffer plus glucose in the early stage of incubation was associated with the production of a small portion of lactic acid which disappeared upon further incubation. Additional experiments revealed that hydrogen peroxide was produced in buffer containing sodium lactate added in place of glucose. Results suggested the presence of a lactate oxidase in the organism which used D‐lactate to produce hydrogen peroxide.
Human Milk Banking: Influence of Different Pasteurization Temperatures on Levels of Protein Sulfur Amino Acids and Some Free Amino Acids
Authors: Carratù Brunella , Ambruzzi Amalia Maria , Fedele Elena , Sanzini Elisabetta 
Published: August 2010

ABSTRACTHuman milk is frequently heat‐treated in hospitals, particularly milk that is banked, to destroy contaminating bacteria and viruses, but this treatment simultaneously reduces the content of some vitamins, enzymes, and immunological and nutritional factors. This study was performed to find the optimal conditions for heat treatment. The effects of 2 pasteurization temperatures on levels of protein sulfur amino acids (methionine, cystine) and some free amino acids (taurine, glutamine, glutamic acid) in light of the oxidative instability that occurs especially during thermal treatment were examined. These substances in raw human milk and in milk treated at 56.5 °C and 62.5 °C for 30 min were compared. Samples of mature human milk from all feeds over 24 h were obtained from 13 healthy well‐nourished mothers of term infants. Each sample was divided into 3 parts: raw, treated at 56.5 °C for 30 min, treated at 62.5 °C for 30 min. The results showed that the availability of sulfur amino acids and free taurine is the same after heat treatment, whereas milk processing increased positively the levels of free glutamic acid and glutamine, but there is significance only for glutamine. The mean quantities of considered amino acids were similar in milk treated at the recommended pasteurization temperature (30 min at 62.5 °C) and at 56.5 ° for 30 min.
Functional and Nutritional Properties of Red Salmon (Oncorhynchus nerka) Enzymatic Hydrolysates
Authors: Sathivel Subramaniam , Smiley Scott , Prinyawiwatkul Witoon , Bechtel Peter J. 
Published: August 2010

ABSTRACTThe effects of different proteolytic enzymes and different reaction durations (25, 50, 75 min) on functional and nutritional properties of red (sockeye) salmon head hydrolysates were evaluated. Degree of hydrolysis values for the 75‐min digestion ranged from 6.4% to 16.7%. Oil yield (4.9% to 10.6 %) from red salmon heads was affected by the enzyme used. Protein hydrolysate powders were yellowish and contained 62.3% to 64.8% protein with high levels of essential amino acids. Increased degree of hydrolysis values were weakly correlated with increased hydrolysate solubility. Maximum emulsion stability and fat adsorption were observed for the dried hydrolysate generated in the 25‐min reaction time. Water adsorption of hydrolysate powders ranged from 1.0 mL to 3.3 mL water/g dried hydrolysate.
Microencapsulating Properties of Trehalose and of its Blends with Sucrose and Lactose
Authors: Cerdeira Marina , Martini Silvana , Herrera Maria L. 
Published: August 2010

ABSTRACT:A low melting fraction of milk fat (LMF), with a dropping point (MDP) of 16.7 °C, was encapsulated by freeze‐drying emulsions formulated with trehalose or its blends with 30 wt% lactose or sucrose as hydrophilic phase, and with a mixed of 50 wt% of the palmitic sucrose esters (SE) β‐170 and β‐1670 as emulsifiers. Trehalose or trehalose/sucrose matrices were very efficient to encapsulate LMF (retention values were 82.8%± 3.2% and 90.5%± 3.7%, dry basis, respectively), whereas trehalose/lactose showed a significant decline in initial retention (42.5%± 2.5%, dry basis). The role of emulsion stability, water content, physical state of the matrix, and particle size distribution on LMF loss was investigated by following retention of LMF with time for the powders stored at water activities (aw) of 0.11, 0.33, 0.44, 0.54, and 0.76. Trehalose emulsion was the most stable. However, encapsulation efficiency was higher for the trehalose/sucrose blend. Despite the high initial degree of crystallization, retention with time for the trehalose matrix was very high at all aw. The trehalose/lactose blend had a low efficiency to encapsulate LMF, especially at aw of 0.54 and 0.76. Retention was determined by the counteracting effects of all these factors and was more closely related to structural changes of the encapsulating matrix than to the physical state (amorphous or crystalline) of it.
Fermentation Capabilities of Bifidobacteria Using Nondigestible Oligosaccharides, and Their Viability as Probiotics in Commercial Powder Infant Formula
Authors: Pérez‐Conesa Darío , López Ginés , Rosau Gaspar 
Published: August 2010

ABSTRACTThe species Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium longum biotype infantis (Spanish type culture collection), and Bifidobacterium longum (Morinaga nutritional foods) were evaluated in vitro in the presence of 4 commercial nondigestible oligosaccharides (NDO) (short‐chain fructooligosaccharides [SCFOS] [degree of polymerization, DP: 2–3], inulin [DP: 10–0], oligofructose [DP: 2–0] and 4′‐galactosyllactose [4′‐GOS] [DP: 3–]). Each species was incubated anaerobically in tryptone phytone yeast (TPY) broth for 7 d with NDO. Every 24 h, bifidobacteria growth was evaluated by means of broth turbidity as optical density at 600 nm. Moreover, another sample was collected for pH culture measurement. Results showed that inulin was the substrate with the least effect on the stimulation of bifidobacteria growth and pH decrease. On the last day of incubation, the substrate 4′‐GOS stimulated bacterial growth more strongly and produced a larger decrease in culture broth pH than the other substrates. On the other hand, B. bifidum and B. longum showed a greater growth with 4′‐GOS. In a 2nd study, these 2 bifidobacteria species were added to a powder follow‐on probiotic infant formula. The viability of the bifidobacteria during the formula's period of consumption was evaluated in 2 studies of 6 and 14 d. Both corresponded to the minimum and maximum time of consumption of the formula according to the manufacturer's directions. It was found that, although in both studies bifidobacteria counts decreased significantly (P < 0.05) with time, they were always above the recommended addition level (106 colony‐forming units [CFU]/g) at the time of sale for dairy products by the Intl. Standard of Fédération Internationale de Laiterie/International Dairy Federation (FIL/IDF). Moreover, because the pH of the reconstituted formula was always close to neutrality (from 6.74 to 7.06), the number of bacteria did not drop below the recommended level.
Comparison of Shelf Life of Eggs Coated with Chitosans Prepared under Various Deproteinization and Demineralization Times
Authors: No Hong Kyoon , Prinyawiwatkul Witoon , Meyers Samuel P. 
Published: August 2010

ABSTRACTInternal quality of eggs coated with chitosans prepared under various deproteinization (DP at 0, 5, 15 min) and demineralization (DM at 0, 10, 20, 30 min) times was evaluated. Chitosans prepared under DP 0 min/DM 30 min, DP 5 min/DM 30 min, and/or DP 15 min/DM 20 min conditions can be effectively used as an egg‐coating material in preserving the internal quality of eggs compared with chitosan prepared under the DP 15 min/DM 30 min condition. The Haugh unit and yolk index values suggested that the chitosan‐coated eggs can be preserved for at least 2 wk longer than the control noncoated eggs during 5 wk of storage at 25°C.
Potato Chip Quality and Frying Oil Stability of High Oleic Acid Soybean Oil
Authors: Warner Kathleen , Gupta Monoj 
Published: August 2010

ABSTRACTHigh oleic soybean (HOSBO) and low linolenic acid soybean (LLSBO) oils were evaluated individually and in a 1:1 blend along with cottonseed oil (CSO) to determine frying oil stabilities and the flavor quality and stability of potato chips. Potato chips were fried in the oils for a total of 25 h. Potato chips and oils were sampled periodically for sensory data, gas chromatographic volatile compounds, free fatty acids, and total polar compounds. Total polar compounds levels decreased with increasing amounts of oleic acid. The LLSBO had the highest overall increase (17.3%) in total polar compounds from 0 to 25 h of frying. Flavor evaluations of fresh and aged (0, 1, 3, 5, and 7 wk at 25 °C) potato chips showed differences between potato chips fried in different oil types. Potato chips fried in either LLSBO or in the 1:1 blend had significantly higher intensities of deep fried flavor than the chips fried in HOSBO. Potato chips fried in HOSBO, which had 2% linolenic acid and 1.3% linoleic acid, had significantly higher fishy flavor intensity than chips fried in the other oils. The presence of linoleic acid at a level lower than the amount of linolenic acid probably allowed for the fishy flavors from the degradation of linolenic acid in HOSBO to become more apparent than if the linoleic acid level was higher than linolenic acid. Hexanal was significantly higher in potato chips fried in LLSBO than in the chips fried in the other oils, indicating low oxidative stability during storage. Blending HOSBO with LLSBO in a 1:1 ratio not only improved flavor quality of chips compared with those fried in HOSBO, but also improved oil fry life and oxidative stability of chips compared with LLSBO.
Inactivation of Escherichia coli with Power Ultrasound in Apple Cider
Authors: Ugarte‐Romero Edgar , Feng Hao , Martin Scott E. , Cadwallader Keith R. , Robinson Scott J. 
Published: August 2010

ABSTRACTThe use of acoustic energy to secure apple cider safety was explored. Inactivation tests were performed with Escherichia coli K12 at 40 °C, 45 °C, 50 °C, 55 °C, and 60 °C with and without ultrasound, followed by a validation test with E. coli O157:H7 at 60 °C. The cell morphology was observed with environmental scanning electron microscopy for samples treated at 40 °C and 60 °C. Physical quality attributes of the apple cider (pH, titratable acidity, °Brix, turbidity, and color) were compared for treated samples. The inactivation tests showed that sonication increased E. coli K12 cell destruction by 5.3‐log, 5.0‐log, and 0.1‐log cycles at 40 °C, 50 °C, and 60 °C, respectively. The additional destruction due to sonication was more pronounced at sublethal temperatures. At the lethal temperature of 60 °C, the rate of death by ultrasound was not significantly different compared with the thermal‐alone treatment. The inactivation of E. coli K12 with heat was described by 1st‐order kinetics, especially at 50 °C and 60 °C. For ultrasound treatments, concave upward survival curves were observed, which had a shape factor in the range of 0.547 to 0.720 for a Weibull distribution model. Extensive damage for ultrasound treated E. coli K12 cells, including cell perforation, was observed. Perforation is a unique phenomenon found on ultrasound‐treated cells that could be caused by liquid jets generated by cavitation. Titratable acidity, pH, and °Brix of the cider were not affected by ultrasound treatment. Minor changes in color and turbidity for ultrasound treated samples, especially for sonication at 40 °C for 17.7 min, were observed.
Ultrasonication and Fresh Produce (Cos lettuce) Preservation
Authors: Ajlouni Said , Sibrani Hatigoran , Premier Robert , Tomkins Bruce 
Published: August 2010

ABSTRACTWashing Cos lettuce in various sanitizers at different concentrations with and without ultrasonication (40 KHz) reduced the microbiological counts by 1 to 2.5 log colony‐forming units (CFU)/g immediately after washing. Ultrasonication of Cos lettuce in water, chlorinated water, peracetic acid, hydrogen peroxide, and their combinations at various temperatures (4 °C, 20 °C, 35 °C, 47 °C, and 50 °C) had no significant effects (P > 0.05) on the total or the psychrophilic counts during storage at 10 °C. The total count in Cos lettuce reached 9.74 ± 0.035 log CFU/g after ultrasonication (2 min at 50 °C) in chlorinated water (100 mg/L) and storage for 6 d at 10 °C. Extending the ultrasonication (40 kHz) of Cos lettuce for up to 20 min did not improve the bactericidal effect of ultrasonication. However, long‐time ultrasonication (20 min) caused significant (P < 0.05) damage to the quality of Cos lettuce tissues.