bluuebunny/crossref_metadata_2025_split huggingface dataset:
Prediction of flavour intensity of blackcurrant (Ribes nigrum L.) drinks from compositional data on fruit concentrates by partial least squares regression
Authors: PIGGOTT JOHN R. , PATERSON ALISTAIR , CLYNE JANICE 
Published: July 2010

SummaryConcentration of fruit juice by reduced pressure distillation causes substantial loss of volatile components, and produces new less‐volatile flavour compounds which affect the flavour of drinks prepared from the resulting concentrate. Free‐choice profiling indicated that blackcurrant drinks could be classified into three groups, depending mainly on the extent of processing. the flavour intensity of a series of drinks prepared from blackcurrant concentrate was measured by sensory analysis using magnitude estimation, and 214 volatile components of the concentrates were quantified by capillary gas chromatography. Partial least squares regression was successful in modelling the perceived flavour intensity of the drinks from gas chromatographic data on concentrate composition.
Isolation and characterization of polygalacturonase and invertase from a yeast Endomycopsis fibuligera (3812) bioconversion of date wastes
Authors: EL‐SAYED SANAA T. , MOHARIB SORIAL A. , JWANNY ETIDAL W. 
Published: July 2010

Properties of polygalacturonase [E.C. 3.2.1.15] (E1) and invertase (E.C. 3.2.1.26] (E2) isolated and purified in powdered form from Endomycopsis fibuligera grown on date wastes were measured.The molecular weights were estimated to be about 32000 and 69500, and they were highly specific for hydrolysing (1–4) and (1–2) glycosidic links respectively. the Km value of E1 was 7.1 × 10‐2M for soluble‐pectic acid and that for E2 was 6.7 × 10‐2M for sucrose at pH4.5, and optimal pHs were 3.5 for E1 and 4.0 for E2. the purified enzymes are stable on storage for more than one year at ‐ 20°C.
Hydrolysis of casein: a comparative study of two proteases and their peptide maps
Authors: GALLAGHER JACQUELINE , KANEKANIAN ARA D. , EVANS E. PETER 
Published: July 2010

Gel electrophoresis (SDS‐PAGE) and reversed phase‐high performance liquid chromatography (RP‐HPLC) techniques were used to illustrate the actions of two enzymes, a pineapple stem bromelain and a Bacillus protease (Bacillus subtilis), on bovine caseins. the aim of the study was to ascertain the possible future application of the enzymes in the production of bitter peptides.The results illustrate that the individual actions of the two proteases produce hydrolysates of very different peptide composition. the Bacillus protease action on casein results in the production of a greater variety of hydrophobic, low molecular weight (<10 kDa) peptides, due to a more extensive proteinase activity. Bromelain action however results in a hydrophobic hydrolysate containing a greater number of high molecular weight peptides (>10 kDa), which are not normally associated with flavour fractions.The results of the study, show that the hydrolysate produced by the Bacillus protease action on casein, is a greater potential source of bitter peptides for future study, than the hydrolysate produced by bromelain.
Species dependence of fish myosin stability to heat and frozen storage
Authors: DAVIES JANET R. , LEDWARD DAVID A. , BARDSLEY RONALD G. , POULTER R. GUY 
Published: July 2010

The thermal stabilities of the proteins of a range of fish muscles of different habitat temperatures were determined by differential scanning calorimetry before and after frozen storage at 20°C.In whole muscle a clear relationship was seen between habitat temperature and the thermal denaturation of myosin, which persisted when isolated myosins were analysed under conditions close to physiological pH and ionic strength. the ionic environment of the myosin molecules in the whole tissue will, however, not be exactly the same as in the myosin solution.No significant correlations were seen between habitat temperature, ultimate pH and other analytical parameters.After frozen storage, the myosin transitions in red snapper, a warm water species, was markedly changed in whole muscle but not in isolated myosin, suggesting the post mortem development of an interaction with other muscle proteins. In contrast, in cod, a cold water species, changes in myosin transitions were very similar, both in whole muscle and isolated myosin.The implications of species differences in the ‘melting’ of myosin domains and changes in textural quality during frozen storage are discussed briefly.
Shelf life of ice‐stored redfish, Sebastes marinus and S. mentella
Authors: REHBEIN HARTMUT , MARTINSDOTTIR EMILIA , BLOMSTERBERG FREDIRIK , VALDIMARSSON GRIMUR , OEHLENSCHLAEGER JOERG 
Published: July 2010

Redfish (Sebastes marinus and S. mentella) were caught by an Icelandic trawler, stored at about 0°C in boxes in the hold and landed in a German fishing harbour. Boxed redfish, differing in storage time on board, were subsequently stored in melting ice in the chill store of the laboratory at a temperature of +4°C until the borderline of saleability was reached. the quality loss of the ice‐stored redfish was monitored by a number of chemical, physical and microbiological parameters including volatile base nitrogen (TVB‐N), trimethylamine (TMA), trimethylamine oxide (TMAO), creatine, ethanol, Fishtester readings and number of cfu. AH parameters were correlated with sensory analysis and time in ice.The rate of deterioration of iced redfish depended on the conditions of storage. Sensory analysis was the most accurate indicator of the limit of saleability of redfish. Iced redfish, stored mainly in a chill store (4–5°C) onshore, had a shelf‐life of 16 to 19 days from catching. Fish stored at 0.5°C in the hold of the fishing vessel had a shelf‐life of 22 days: These results reflect the different storage temperatures and the effects of handling, transport and storage damage on the quality of the fish. the Fishtester proved to be very useful for the determination of deterioration. Measuring ethanol, TVB‐N and TMA gave no information about quality changes during the first 12 days of storage.
A review of protein engineering for the food industry
Authors: GOODENOUGH P. W. 
Published: July 2010

SummaryIn this review I briefly indicate how the present state of knowledge allows proteins to be mutated to increase or decrease stability. I discuss experiments on both model proteins and those of relevance to the food industry and show how hydrophobic forces are a major driving force for folding as well as having a major role in thermostability. I also indicate the large contribution that hydrogen bonding, electrostatic interactions and, in a less well predicted way, disulphide bridges make to thermostability.
Changes of soy protein under ultra‐high hydraulic pressure
Authors: KAJIYAMA NOBORU , ISOBE SEIICHIRO , UEMURA KUNIHIKO , NOGUCHI AKINORI 
Published: July 2010

SummaryHigh pressure (<500 MPa) was applied to soy milk and the protein changes were examined. Soy milk remained a liquid within the range of examined pressures, although its viscosity increased when the time of pressurization was less than 10 min. However, the soy milk changed from a liquid to a sol after treatment at 500 MPa for 30 min. the liquid soy milk showed improved emulsifying activity and stability but reduced emulsifying capacity. Sulfhydryl content of this soy milk was increased slightly after anaerobic pressurization. Harder tofu could be made from pressurized soy milk with CaC12 than could be made with unpressurized soy milk. Electrophoresis and isoelectrofocusing revealed that soy proteins were dissociated and some of them coagulated by high pressure. Fluorescence analysis also revealed that soy proteins were modified by high pressure to have larger hydrophobic regions. After pressure treatment, soy milk showed a higher affinity for beany flavour components and saponins which would lead to better use of soy milk in soy foods.
The proteolytic activity of the crude enzyme extracts of Baltic cod (Gadus morhua) alimentary tract
Authors: KOLODZIEJSKA ILONA , MARCINKOWSKA ANNA , KARAMAĆ MAGDALENA 
Published: July 2010

SummaryThe crude enzyme extract from Baltic cod alimentary tract had maximum activity of aspartic proteinases towards haemoglobin at pH 2.0 and 3.4, and of serine proteinases with casein as the substrate at pH 8.3 and 10.4. With bovine myofibrils as the substrate the proteolysis at pH 5.0‐8.0 was maximum at the lowest and highest pH values. the optimum temperature for the proteolytic activity at pH 3.4 and 10.4 was 30–45°C and at pH 8.3 it was 40–50°C. Heating the crude extract for 10 min at pH 3.4,8.3, and 10.4 in the absence of the substrate had no effect on the activity of the acid and alkaline proteinases up to about 35–40°C. the stability at higher temperature decreased gradually and total inactivation occurred at 55–60°C. In the pH range 5.5–7.5 the proteolytic activity against bovine myofibrils was low at 0°C but brought about significant loss of myosin heavy chain at 20°C.
Freezing tilapia by airblast and liquid nitrogen – freezing point and freezing rate
Authors: CHEN YAU‐LING , PAN BONNIE SUN 
Published: July 2010

SummaryProcessing data was obtained for the freezing of tilapia meat. The initial freezing point of tilapia meat was measured by differential scanning calorimetry (DSC), and also by measuring the centre temperatures of meat chunks during cooling. the freezing point was −1.03°C by DSC, and between −0.81 and −0.90°C by the cooling method, determined at the point where the standard deviation of the mean temperature was close to zero, i.e. a minimum.Tilapia chunks, 0.95 to 1.45 cm thick, were frozen in an airblast freezer at −7, −20 and −36°C, and in a liquid nitrogen freezer at −87 and −128°C.Freezing rate, defined as the half thickness of a meat chunk divided by the time for the centre temperature to decrease from 0 to −5°C, was 0.09 cmh−1 at −7°C. At freezing temperatures of −20, −36, −87 and −128°C, the rates were respectively 4, 19, 158 and 331 times faster than that at −7°C, and correlated with freezing temperature (r= 0.99) regardless of the freezing method.
Effect of surfactants and drying rate on barrier properties of emulsified edible films
Authors: DEBEAUFORT FRÉDÉRIC , VOILLEY ANDRÉE 
Published: July 2010

SummaryThe effects of globule size, nature and concentration of surfactant, and drying duration of water vapour transmission rate and tensile strength of emulsified edible barriers containing methylcellulose and paraffin wax, were measured. of the six surfactants tested, 0.6% purified glycerol monostearate (GMS) produced films with the lowest water vapour transmission rates and the highest mechanical resistance. Longer drying times of film‐forming emulsions produced better barrier and mechanical properties. Control of the film forming emulsion stability allowed the reduction of the water vapour transfer rate by an order of magnitude.
Bacterial population dynamics and decay on leaves of different ages of ready‐to‐use broad‐leaved endive
Authors: JACQUES MARIE‐AGNÈS , MORRIS CINDY E. 
Published: July 2010

SummaryMesophilic, fluorescent, and pectolytic bacteria were quantified on leaves of five different age groups (AG) of broad‐leaved endive (Cichorium endivia var. latifolia) before and after ready‐to‐use (RTU) processing and daily over their 7‐day French ‘sell by’ period. At harvest, significant differences in bacterial population sizes expressed as log10 colony‐forming units (cfu) cm−2 were observed among leaves of the different AG resulting in decreasing contamination from outer (‐ older) to inner (‐ younger) leaves of the head. This persisted throughout storage at 6°C for RTU‐processed leaves separated by age implicating leaf physiology as one of its causes. Leaf age also affected types and frequencies of decay occurring during storage. Although the population sizes of mesophilic, fluorescent and pectolytic bacteria were always positively correlated, the sizes of fluorescent and pectolytic populations could not consistently be predicted from mesophilic ones. Thus fluorescent and pectolytic populations should be quantified independently due to their potential role in decay. Atmospheric changes in the packs resulting from vegetable respiration and microbial activity confirmed the limiting effect of high CO2 and low O2 on the development of spoilage without an effect on bacterial populations sizes. the importance of the effect of leaf AG for plant cultivation and industrial production of RTU salads is discussed.
Review: Effect of thermal processing on soymilk
Authors: KWOK KIN‐CHOR , NIRANJAN KESHAVAN 
Published: July 2010

SummaryHeating conditions are the most important variables in the processing of soymilk. the heat treatments given to soymilk during extraction, cooking, and subsequent pasteurization or sterilization, principally influence (1) the yields and nutritive quality of solids and proteins, (2) destruction of spoilage microorganisms, and (3) the colour and the flavour of the milk. the qualities of other soy products derived from soymilk, e.g. the texture of tofu and the suitability for lactic acid fermentation, may also be affected by the net heat treatment received by the milk. Excess heating generally leads to the destruction of amino acids and vitamins, browning and the development of cooked flavour. Considerable research efforts have been devoted to establish the effects of heat on the elimination of off‐flavours, inactivation of antinutritional factors such as trypsin inhibitors, and the recovery of solids and proteins in soymilk. Other heat‐induced chemical changes such as loss of vitamins, Maillard reaction and protein denaturation have not been studied as extensively. Published studies show that higher temperature heating and UHT treatment may have beneficial effects on the yields of solids and proteins, retention of the nutrients, and minimizing chemical changes in soymilk, provided that optimum processing conditions are used. Process optimization is only possible if data on the kinetics of various chemical reactions involved are available. However, such data are lacking, especially in the UHT range.The principal objective of this review article is to compile a comprehensive description of heat‐induced changes occurring in soymilk. Attention has been given to the analysis of published data relating to the kinetics of various reactions. Such an analysis would permit the evaluation of kinetic parameters (such as rate constants and activation energies), and would form the basis for reaction engineering studies leading to the design of optimum heat exchangers for the processes.
A nutritional, chemical and sensory evaluation of lupin (L. angustifolius) tempe
Authors: FUDIYANSYAH N. , PETTERSON D.S. , BELL R. R. , FAIRBROTHER A. H. 
Published: July 2010

SummaryTempe, a traditional Indonesian food, is usually made by the fermentation of soybeans. the substitution of soybeans with lupin seed kernels at levels of 50, 75 and 100% was investigated. Organoleptic evaluation using Australian (n = 17–22) and Indonesian panellists (n = 5–8) showed no significant difference (P > 0.05) for taste, texture and overall acceptability between the samples. the process of soaking, boiling and fermenting the soybeans reduced the content of phytate (17%), protease inhibitors (98%) and oligosaccharides (77%). For lupin seed kernels the reductions were 60%, negligible and 86%, respectively, and for alkaloids 71%. the protease inhibitor content of lupin tempe was only one‐fifth that of soy tempe.Negligible changes in the protein quality of soybeans and lupins were observed. the Protein Efficiency Ratio (PER) was 2.30 for the boiled soybeans and 2.19 for soybean tempe. Cooked (boiled) lupins had a lower protein quality (PER = 0.84) which was not significantly altered by processing into tempe (PER = 0.91). the apparent digestibility of the cooked lupin (88.1%) and lupin tempe (88.4%) were similar to that of cooked soy (87.3%) and soy tempe (88.5%).These results suggest good prospects for substituting lupin seed for soybeans in tempe production in cases where protein is not limiting and where the lower levels of antinutrients would be of nutritional benefit.
The effect of use of freeze‐thawed pork on the properties of Bologna sausages with two fat levels
Authors: COLMENERO FRANCISCO JIMÉNEZ , CARBALLO JOSE , SOLAS MARIA T. 
Published: July 2010

SummaryThe rheological characteristics, microstructure and thermal stability of meat emulsions, made with two levels of fat (7.6% and 20.3%) and prepared from either fresh meat or meat subjected to one or three freeze‐thaw cycles, were measured. Lower fat contents were accompanied by a significant reduction in the binding property, shear force and hardness of the products. Both low fat and use of freeze‐thawed meat produced structures with a less dense matrix, freeze‐thawing altered the microstructure of the meat sausages and reduced shear force, hardness, chewiness and thermal stability. These effects were particularly apparent in the higher‐fat product.
Finite element analysis of heat conduction in lasagna during thermal processing
Authors: NICOLAÏ BART M. , VAN DEN BROEK PETER , SCHELLEKENS MIA , DE ROECK GUIDO , MARTENS TOON , DE BAERDEMAEKER JOSSE 
Published: July 2010

SummaryConductive heat transfer in lasagna during heating was computed by means of the finite element method. the thermophysical properties of the pasta and tomato sauce layers were derived from their chemical composition. Simulation results obtained with an axisymmetric 2D finite element mesh without the typical layer structure differed only slightly from results obtained with a 1D mesh in which the typical layer structure was incorporated. the predicted temperatures at various locations in the lasagna agreed well with experimentally determined temperatures during heating in a commercial medium scale oven under various operating conditions. It is shown that the temperature dependency of the thermophysical parameters has only a minor influence on the temperature near the centre of the lasagna. However, when the lasagna surface is subjected to temperatures above its boiling temperature, incorporation of the water/vapour phase change in the specific heat capacity can avoid over‐estimation of the volume averaged temperature and process value.
Fresh plant tissue softening by means of an immobilized soluble‐insoluble endopectinlyase
Authors: DINNELLA CATERINA , LANZARINI GAETANO 
Published: July 2010

SummaryAn endopectinlyase (E.C. 4.2.2.10) immobilized on a reversible soluble‐insoluble polymer was used for macerating fresh carrot tissue. the macerating capability of the immobilized enzyme was found to be similar to that of its free form. Losses of catalytic activity detected in the subsequent biocatalyst utilization cycles seem to be related to co‐precipitation phenomena following the recovery of the immobilized enzyme from the reaction mixture. Preliminary studies were carried out on the possibility of removing the inhibiting compounds and subsequently restoring biocatalyst activity.
Distillation‐extraction of styrene migrating from polystyrene containers to foods by gas chromatography
Authors: LAU OI‐WAH , LUNG MAN‐TUNG , MOK CHUEN SHING 
Published: July 2010

SummaryA simple, accurate and sensitive gas‐liquid chromatographic method has been developed for the determination of styrene migrating from polystyrene containers into foodstuffs. an apparatus for the extraction of styrene was designed for the purpose, based on the BP apparatus for the determination of volatile oils. Styrene was extracted from foods by distillation with concurrent extraction from the distillate by n‐hexane. Extraction was complete in 35 min. Hexane extracts were analysed by GC‐FID using a glass column with durene as internal standard. Styrene levels in containers were from 1.7 to 192 μg g−1 and in foods from 0.013 to 0.13 μg g−1.
Optimization of a ham formulation
Authors: BROAD LANCE R. , FAYERMAN ANTONY M. 
Published: July 2010

SummaryThe functionality of a ham formulation was examined with respect to variation in both blend and amount of added ingredients. This allowed the determination of how the individual attributes: cooking loss, syneresis and gel strength, changed in response to ingredient addition. Optimizing the ingredient proportions and addition level that determined acceptable functionality was addressed using a method that took account of how cooking loss, syneresis and gel strength change over the blend/amount region. the optimization led to the identification of a suitable formulation. the more general problem of how best to identify an optimum in food systems when faced with differing units of measurement and differing ranges of individual response is discussed by examining specialized distance measures, or metrics. By allowing the performance of the food system to be monitored these allow a compromise to be determined between possibly conflicting optimal values on individual responses.
Electropalatography in the study of tongue movement during eating and swallowing (a novel procedure for measuring texture‐related behaviour)
Authors: JACK FRANCES R. , GIBBON FIONA 
Published: July 2010

SummaryThis preliminary study used electropalatography (EPG) to investigate one aspect of the oral phase of food consumption, namely the tongue's contact with the hard palate. Details of tongue dynamics were recorded using EPG during the consumption of three liquid and semisolid foods. The EPG printouts showed wave‐like tongue movements against the palate, which were characterized by three phases: approach, full‐contact and release. The duration and nature of these phases varied depending on the food being consumed. Preliminary observations suggest that EPG could be a useful technique in investigating the relationship between tongue movement and taste perception and food texture. Limitations of the technique in the study of eating and swallowing are suggested.
Magnetic resonance imaging of fat and muscle distribution in meat
Authors: TINGLE JERRY M. , POPE JAMES M. , BAUMGARTNER PAUL A. , SARAFIS VASIL 
Published: July 2010

SummaryThe fat content, and in particular, its distribution through the muscle are important factors in the palatability of meat. The fat makes a significant contribution not only to the texture and juiciness but also to the taste and smell of the final product. Magnetic resonance imaging (MRI) has been investigated as a method for imaging the distribution of muscle and fat in samples of retail quality meat. MRI is capable of non‐invasively generating detailed sections from any plane through the sample with sub‐millimetre resolution. The principles behind MRI are described and images highlighting the fat and water distribution are presented to illustrate techniques for manipulation of image contrast. The relative merits of the techniques are discussed. The T1weighting technique combines the benefits of speed, contrast, and image clarity in images highlighting the fat distribution.
Use of magnetic resonance imaging to study the binding of manganese ions in brine‐cured pork
Authors: GUIHENEUF THIERRY M. , DUCE SUZANNE L. , GIBBS STEPHEN J. , HALL LAURANCE D. 
Published: July 2010

SummarySaturation recovery Magnetic Resonance Imaging (MRI) has been used to study the dependence of the water proton NMR longitudinal relaxation rate (T1−1) on Mn2+ concentration in pork which had been cured with 53, 102, and 193 mg g−1 NaCl solutions. Those data are discussed in the context of meat swelling, determined independently by gravimetric water uptake. The utility of manganese ions as a paramagnetic tracer to probe the ability of brined pork to bind Mn2+ ions was further demonstrated in a two‐dimensional inter‐diffusion experiment which visualized perfusion of a given manganese ion concentration through a cylindrical sample of 102 mg g−1 NaCl cured pork.