bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effects of Processing on Aflatoxin Levels and on Mutagenic Potential of Tortillas made from Naturally Contaminated Corn
Authors: PRICE RALPH L. , JORGENSEN KAREN V. 
Published: August 2010

ABSTRACTNaturally contaminated corn containing 127 μ total aflatoxin per kg was divided into kg samples and treated with Ca(OH)2 for making tortillas. The treatments varied in % Ca(OH)2, boiling time, and holding time. Samples were taken after each processing step. Afla‐toxin levels and mutagenic activity of acetone extractions of alka‐line and reacidified products were measured. All treatments caused a decrease of aflatoxin (up to 46%); however, acidifying products prior to analysis caused reformation of much of the original aflatoxin. All treatments also effected a decrease in the mutagenic potential of the products, except for that of the acidified tortillas which was higher than that of the control corn. The tortilla manufacturing process may not be as effective in aflatoxin destruction as originally surmised.
Minerals in Selected Variety Breads Commercially Produced in Four Major U.S. Cities
Authors: RANHOTRA GUR , GELROTH JANETTE , NOVAK FRANCES , MATTHEWS RUTH 
Published: August 2010

ABSTRACTNine mineral elements (Ca, P, Mg, Fe, Zn, Cu, Mn, Na and K) were determined in 10 types, up to four brands of each type, of variety breads purchased from four major U.S. cities. Calcium content of test breads varied appreciably among cities and among brands within a city. In contrast, such variations in the content of Mg, Zn, Cu, and Mn in breads were minimal. Phosphorus was the most abundant mineral in all products. Iron content averaged the highest (3.76 mg/100g) in pumpernickel bread. Sodium in test breads except tortillas averaged between 474 to 734 mg/100g. Four slices of breads tested provide appreciable amounts of various minerals to‐wards our daily need.
Performance Evaluation of Time‐Temperature Indicators for Frozen Food Transport
Authors: WELLS JOHN HENRY , SING R. PAUL 
Published: August 2010

ABSTRACTTime‐temperature indicators from four different manufacturers were evaluated on the basis of their response to constant and variable storage temperature treatments. Several time‐temperature indicators of each type were exposed to constant temperatures of ‐18°C and +5°C, and a variable temperature treatment which could simulate the conditions encountered in a frozen food transport. The discussion presents the time‐temperature response of the indicators tested, the average endpoint response recorded, and comments on the characteristic assets and limitation of the indicators investigated.
Leakage of Anthocyanins from Skin of Thawed, Frozen Highbush Blueberries (Vaccinium corymbosum L.)
Authors: SAPERS GERALD M. , JONES SUSAN B. , PHILLIPS JOHN G. 
Published: August 2010

ABSTRACTFactors affecting the tendency of thawed blueberries to leak pigmented exudate were investigated. Drip and anthocyanin leakage rates (ALR) were determined spectrophotometrically. Leakage vs time curves were linear or two‐phase linear, ALR varying with cultivar, ripeness, and berry condition. Dewaxing increased ALR with most cultivars. ALR did not correlate with berry anthocyanin content, surface area, or cuticle thickness. ALR and amount of drip were poorly correlated. ALR varied from berry‐to‐berry within samples. Leakage was observed to be nonuniform on berry surfaces, appearing at skin cracks and ruptures, the calyx area, and other point sources. An hypothesis relating leakage to skin condition, fluid accumulation, and anthocyanin content is presented.
Leakage of Anthocyanins from Skin of Raw and Cooked Highbush Blueberries (Vaccinium corymbosum L.)
Authors: SAPERS GERALD M. , PHILLIPS JOHN G. 
Published: August 2010

ABSTRACTAnthocyanin leakage from raw, dewaxed, or cooked blueberries was determined by spectrophotometric analysis of water in which berries were stirred. Leakage did not occur with fresh berries but was observed in samples refrigerated for 5 wk that contained soft berries. Dewaxing produced minimal leakage except with samples of poor condition. Pigment losses from dewaxed berries probably resulted from rupturing of the weakened skin. Leakage from cooked berries was more extensive, leakage vs stirring time curves being linear or two‐phase linear. Leakage rates for cooked berries varied among the cultivars compared and appeared to be associated with the incidence of skin rupturing and with berry pigment content.
Sweetness Evaluation of Mixtures of Fructose with Saccharin, Aspartame or Acesulfame K
Authors: VAN TORNOUT Ph. , PELGROMS J. , VAN DER MEEREN J. 
Published: August 2010

ABSTRACTSome sensorial properties of synthetic sweeteners are limiting factors for use in low calorie soft drinks, By combining synthetic sweeteners with small fructose additions, these limitations can be overcome. Using paired comparison evaluation tests, nonlinear sweetness/concentration relations were established against sucrose, in acidified noncarbonated mineral water, for fructose, saccharin, aspartame and Acesulfame K. In binary combinations with fructose, sweetness additivity was demonstrated, for each of the three synthetic sweeteners. This is in contrast with literature reporting specific synergistic effects. By taking advantage of the high relative sweetness of fructose, low calorie soft drinks containing as little as 2–3% sugar could not be distinguished sensorially from traditional sucrose drinks.
Microstructure of Selected Binary Food Powder Mixtures
Authors: BARBOSA‐CANOVAS G. V. , RUFNER R. , PELEG M. 
Published: August 2010

ABSTRACTBinary mixtures of sugar, citric acid, malic acid, soy protein and starch, after exposure to various relative humidities, were analyzed by Scanning Electron Microscopy (SEM). It is shown that depending on interparticle surfaceaffinity, concentration and relative humidity, the mixtures could be random, partially random, ordered or partially ordered. The type of bridging, between the aggregated particles depended on their chemical species and the availability of surface moisture.
Effect of Maillard Reaction Products on the Stability of Minced Herring in Frozen Storage
Authors: BECKEL R. , LINGNERT H. , LUNDGREN B. , HALL G. , WALLER G. R. 
Published: August 2010

ABSTRACTCrude and partially purified Maillard reaction products (MRP) from arginine and xylose, and crude MRP from histidine and glucose, were tested as antioxidants in a mince of fresh herring (Clupea harengus). Mince portions containing various concentrations of MRP were stored at −20°C. Samples were withdrawn at 0,2,5, 8, 12, 16, 10, 24, and 28 wk of storage and subjected to sensory evaluation, GC and GC/MS analysis of headspace volatiles, and peroxide value determination. Substantial oxidation was shown with all measuring methods, and no significant inhibitory effect was found for any Maillard additive throughout the 28‐wk period.
Color Quality of Blackcurrant Syrups During Storage Evaluated by Hunter L', a', b'Values
Authors: SKREDE GRETE 
Published: August 2010

ABSTRACTFree anthocyanin and Hunter a'value deterioration in blackcurrant syrups during storage followed fist order reaction kinetics. Half‐life of Hunter a'values were 3‐4 times higher than half‐life values of free anthocyanins. Syrups from various cultivars. differed in color stability. Degassing of syrups prior to storage did not enhance color stability. Day‐light storage of syrups lowered half‐life of Hunter a'values by 10‐30% compared with dark storage. Storage in oxygen permeable packaging materials reduced Hunter a'half‐life values up to 90%. Hue values should be used rather than absorbance ratios A502A420 to judge color quality. Hunter a'values should be above 50 and hue values below 40–45' to ascertain acceptable color.
Proximate Composition of Sweet Potato Greens in Relation to Cultivar, Harvest Date, Crop Year and Processing
Authors: PACE R. D. , DULL G. G. , PHILLS B. R. 
Published: August 2010

ABSTRACTTwo sweet potato green cultivars, ‘Jewel’ and ‘Carver’, were produced during two crop years (1981 and 1982). The influence of cultivar, harvest date, crop year and processing on the proximate nutrient content of both varieties was determined. Results showed that overall nutrient content for both varieties were similar except for fat and ash content. Protein content in blanched and canned greens showed a decrease during the second and third collection periods, and the nutrient content from year to year remained constant. These data suggest that like other traditional vegetables, sweet potato greens can be preserved by traditional methods.
Determination of Phytic Acid in Foods by Ion Chromatography with Post‐Column Derivatization
Authors: PHILLIPPY B. O. , JOHNSTON M. R. 
Published: August 2010

ABSTRACTAn ion chromatographic method to determine phytic acid in foods, which allows for the direct injection of extracts into the column without need of a prepurification step, was developed. Infant formula powder, soy flour, soy isolate, wheat bran, and wheat bread were analyzed using the new ion chromatographic method and an ion exchange method. Phytic acid determined with the ion chromatographic method ranged from 0.2% for infant formula powder to 3.28% for wheat bran. The generally lower values found using the ion chromatographic method compared to the ion exchange method are attributed to the measurement of interfering substances such as breakdown products of phytic acid by the ion exchange procedure.
Effects of Food Gums on Zinc and Iron Solubility following in vitro Digestion
Authors: ZEMEL MICHAEL B. , ZEMEL PAULA C. 
Published: August 2010

ABSTRACTThe effects of three levels (0.1, 0.3 and 0.5%) of locust bean gum, guar gum and sodium alginate on zinc and iron availability were evaluated in milk and soy systems. Availability was estimated as metal solubility after digestion with pepsin‐HCl followed by addition of bicarbonate and digestion with pancreatic and bile extracts. Locust bean gum (0.5%) and guar gum (0.5%) reduced zinc solubility by 23.5 and 69.6%, respectively, in the milk and by 41.1 and 40.1% in the soy. Smaller reductions were observed at lower gum levels. The two gums also caused significant reductions in iron solubility from soy. Sodium alginate exerted little effect on mineral solubility.
Distribution of Liquid‐Solid Heat Transfer Coefficient among Suspended Particles in Vertical Holding Tubes of an Aseptic Processing System
Authors: FU WEN‐RONG , SUE YAN‐CHUAN , CHANG KE LIANG B. 
Published: August 2010

ABSTRACTMass transfer coefficients between sucrose coated particles and water as the suspending fluid, were measured to obtain values of the heat transfer coefficient by analogy with mass transfer. In a vertical holding tube configuration, the mass transfer coefficient spanned considerable range for those particles with comparable residence time. At Reynolds number 26100, the average mass transfer Sherwood number expressed in terms of residence time was Sh= ‐110.4t+215.1, and it scattered normally with standard deviation 19.2. The results indicated that heat transfer coefficients vary among particles with different residence times and may be significantly different even for particles with the same residence time.
Crystallization Kinetics of Lactose and Sucrose Based On Isothermal Differential Scanning Calorimetry
Authors: KEDWARD C.J. , MACNAUGHTAN W. , BLANSHARD J.M.V. , MITCHELL J.R. 
Published: August 2010

ABSTRACTIsothermal Differential Scanning Calorimetry (DSC) was used to study the crystallization kinetics of freeze‐dried samples of lactose and sucrose at several temperatures between Tg and Tm. The sample was rapidly heated to the required temperature. After subtraction of an induction time, the Avrami equation was used to model the data and a Lauritzen‐Hoffman like expression used to fit the derived rates of crystallization over the temperature range Tg<T<Tm. For both sugars the maximum rate of crystallization occurred at a temperature slightly higher than the midpoint of Tg and Tm. Crystallization rates were higher for lactose than sucrose. This could be explained by simple changes in Tg and Tm which could be accounted for by differences in moisture content.
Histamine Formation in Albacore Muscle Analyzed by AOAC and Enzymatic Methods
Authors: BEN‐GIGIREY BEGOÑA , CRAVEN CORMAC , AN HAEJUNG 
Published: August 2010

ABSTRACTHistamine formation in fresh albacore was studied. Whole albacore left on deck up to 1 d contained negligible levels of histamine (<0.4 mg/1 00g muscle). When they were abused at ambient temperatures for 1–4 days, 2 of 9 samples showed histamine levels >5 mg/100g. Histamine level was not affected by on‐board handling techniques studied, i.e., bleeding and spiking. Enzymatic assay was compared to the AOAC fluorometric method for histamine analysis. Enzymatic results showed a good correlation with those of the AOAC method (r2=0.829). Although the enzymatic method tended to overestimate histamine at levels <1 mg/1 00g, it was rapid, simple, and suitable as a screening method for routine analysis.
Hydrophilic and Rheological Properties of Brewer's Yeast Protein Concentrates
Authors: PACHECO MARIA TERESA B. , SGARBIERI VALDEMIRO C. 
Published: August 2010

ABSTRACTProtein solubility (PS), water‐holding capacity (WHC), viscosity and gelling properties were studied in brewer's yeast protein concentrates prepared by 3 procedures: isoeletric precipitation of protein (I‐PC), extraction with 0.5M NaClO4(P‐PC) or with 3% sodium trimetaphosphate (TMP‐PC). PS was higher for TMP‐PC and lower for P‐PC at pH 4 to 12. WHC increased with increasing pH in all concentrates, but was higher for TMP‐PC. The presence of NaCl (0.1 M and 1.0M) reduced to 50% the WHC of TMP‐PC. Gelling properties of a 10% protein dispersion were studied in the TMP‐PC preparation. Hardness and fracturability of the gel (TA‐XT2 texturometer) was 35 and 31 gf, respectively. Apparent viscosity of a 3% dispersion at pH 7.0 was lower for I‐PC and higher but similar for TMP‐PC and P‐PC. All concentrates showed pseudoplastic rheological behavior.
Permeability of d‐Limonene in Whey Protein Films
Authors: MILLER K.S. , UPADHYAYA S.K. , KROCHTA J.M. 
Published: August 2010

ABSTRACTThe effects of temperature, relative humidity (%RH) and permeant concentration on aroma permeability were investigated in edible whey protein isolate (WPI) films. An orthogonal regression was performed to ascertain significance of these factors. Temperature and %RH had exponential effects on d‐limonene permeability, interacting synergistically to influence aroma transport in WPI polymer films. Permeability of d‐limonene in WPI polymer films was not influenced by permeant concentration in the range 62 to 226 ppm (mol/mol). The predictive equation generated by regression analysis could be potentially useful for edible packaging design within the given temperature, %RH, and concentration ranges. The Arrhenius‐type format also provided insight into the temperature‐sensitivity of WPI films and confirmation of the influence of %RH on permeability activation energy.
Multiple Forms of Pectinmethylesterase from Citrus Peel and Their Effects on Juice Cloud Stability
Authors: CAMERON RANDALL G. , BAKER ROBERT A. , GROHMANN KAREL 
Published: August 2010

ABSTRACTHeparin chromatography of a dialysis supernatant fraction from total salt extractable proteins of Citrus sinensis (L.) Osb. var. Valencia fruit peel (flavedo plus albedo) resolved four peaks of pectinmethylesterase activity (PME 1–4). One of these was thermally tolerant (PME 3). Binding to concanavalin A suggested PME 3 was a glycoprotein. At 30°C and 5 U ‐ mL1 PME 1, 2 and 3 destabilized the cloud of pasteurized FCOJ within 10 days. PME 1 caused the most rapid cloud loss (3d), followed by PME 3 and PME 2. PME 4 had no effect on juice cloud during this time period. At 4°C PME 3 caused the most rapid cloud loss (3d), followed by PME 1 (14d) and PME 2 (>14d). PME 4 had no effect on juice cloud stability after 10 days at 30°C or 14 days at 4°C.
High Hydrostatic Pressure Effects on Rapid Thawing of Frozen Beef
Authors: ZHAO YANYUN , FLORES ROLANDO A. , OLSON DENNIS G. 
Published: August 2010

ABSTRACTHigh hydrostatic pressure (HHP) during thawing of frozen beef was investigated by measuring temperature changes in frozen beef and the pressurization fluid. Frozen ground beef sample variables were pressure levels (140, 210, 280, and 350 MPa), times (5, 15, and 30 min), sample diameters (55, 65, and 80 mm), and initial temperatures (7, 11, 18 and 22°C). Properties of cooked patties were compared between beef thawed using HHP and using conventional thawing (atmospheric pressure at 3°C). Pressures of 210 to 280 MPa provided a critical processing range that effectively thawed the beef. Sample size and initial temperature did not affect thawing rate. The lowest temperature at which the beef was efficiently thawed was‐24+2°C. HHP treated beef thawed much faster than controls. HHP thawing resulted in similar color and texture to controls.
Nitrosamine Formation in Processed Hams as Related to Reformulated Elastic Rubber Netting
Authors: FIDDLER WALTER , PENSABENE JOHN W. , GATES ROBERT A. , ADAM ROGER 
Published: August 2010

ABSTRACTA survey of boneless hams processed in elastic rubber nettings showed that 32 of 59 contained over 100 ppb N‐nitrosodibenzylamine (NDBzA) on the surface. These findings demonstrated the need to reduce the nitrosamine content. Nettings made with rubber thread reformulated with zinc diisobutyldithiocarbamate vulcanizing agent were evaluated for their effect on reducing the nitrosamine content. The N‐nitrosodiisobutylamine (NDiBA) values ranged from 4.6 to 33.5 ppb (mean 16.1 ppb) compared to 52.3 to 739.9 ppb NDBzA(mean 191.2 ppb) in the control hams. No detectable nitrosamines were found in the unused experimental nettings. The low amounts of NDiBA found on the outer surface of these hams suggested that the use of these new nettings would provide a beneficial alternative to nettings currently in use.
Particle Size of Unsweetened Azuki Paste as Related to Cultivar and Cooking Time
Authors: BAIK BYUNG‐KEE , KLAMCZYNSKA BEATA , CZUCHAJOWSKA ZUZANNA 
Published: August 2010

ABSTRACTCharacteristics of beans and effects of cooking time on yield, composition and particle size of unsweetened paste were evaluated in two types of azuki. Cultivar Erimo was smaller in seed size, lower in starch but higher in protein content. Consequently, this cultivar absorbed water faster and to a greater extent during soaking and cooking, and required shorter cooking time than large seeded WSU 262. Over 40% of unsweetened paste particles were smaller than 106 μm for cv Erimo and less than 25% for WSU 262. As cooking time increased, paste yield ranged from 68.6% to 71.9% for cv Erimo and from 57.3% to 74.2% for WSU 262. Sedimentation volume of unsweetened azuki paste correlated with particles smaller than 106 μm (r = 0.918) and can be a useful test to estimate mean particle size of unsweetened azuki paste.
Quality Changes in Stored Raw Grated Beetroots as Affected by Temperature and Packaging Film
Authors: LÓPEZOSORNIO M. M. , CHAVES A. R. 
Published: August 2010

ABSTRACTThe effects of atmospheric composition and temperature on quality of grated beetroots were analyzed. Beetroots (Beta vulgaris L.) were washed, grated and packaged in trays wrapped with two films of different gas permeabilities. Trays were stored at 0°C or 4°C for a week and then transferred to 20°C. Changes in atmospheric composition, pigment content, pH, titratable acidity and production of exudate were monitored. Shelf‐life of grated beetroots was 7 d at 0°C and 3 to 4 d at 4°C. There was a notable decrease in pigment content during storage.
Sourdough Lactic Acid Bacteria Effects on Bread Firmness and Stalin
Authors: CORSETTI A. , GOBBETTI M. , BALESTRIERI F. , PAOLETTI F. , RUSSI L. , ROSSI J. 
Published: August 2010

ABSTRACT Lactobacillus sanfrancisco CB1 and Lactobacillus plantarum DC400 were the most proteolytic and amylolytic strains studied. Breads started with LAB and yeasts had higher volumes than the baker's yeast‐started bread. One bread with the highest initial firmness (Saccharomyces cerevisiae 141‐L. plantarum DC400 starter) had the lowest final firmness. Breads produced with LAB showed the lowest enthalpy throughout 144 h. After 24 h storage the associations of S. cerevisiae 141 and L. sanfrancisco CB1 or L. plantarum DC400 gave a very low percentage increase of enthalpy compared to that from yeast alone. The enthalpy increased markedly when other LAB, neither proteolytic nor amylolytic, were used.
Challenge Studies with Selected Pathogenic Bacteria on Freshly Peeled Hamlin Orange
Authors: PAO STEVEN , BROWN G. ELDON , SCHNEIDER KEITH R. 
Published: August 2010

ABSTRACTThe survival and growth of Salmonella spp., Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus on peeled Hamlin orange were examined. Fruits were peeled by infusing the peel with water to assist hand removal. The peeled oranges had an average pH of 6.0–6.5 at the surface and 3.8 in the juice. After surface inoculation, peeled fruits were incubated for up to 14 days. Growth was observed with all tested pathogens only at the abusive storage temperature (24°C). Refrigeration (4 or 8°C) effectively inhibited the growth of all pathogens and caused population reduction of Salmonella spp. and S. aureus.
Textural and Physicochemical Properties of Low‐Fat, Precooked Ground Beef Patties Containing Carrageenan and Sodium Alginate
Authors: LIN KUO‐WEI , KEETON JIMMY T. 
Published: August 2010

ABSTRACTTextural and physicochemical characteristics of selected hydrocolloids incorporated into low‐fat, precooked, beef patties were investigated. Patties with an alginate/carrageenan combination had higher yields and percent moisture but lower shear force values than those of alginate or carrageenan treatments within the same fat level. Alginate appeared to improve texture slightly more than carrageenan, but carrageenan tended to release more free water after cooking and reheating. Patties with 10% fat were generally lower in shear value, cooking yield and percentage free water released as compared to their 5% fat counterparts with the same added ingredient. Low‐fat, precooked, ground beef patties containing alginate/carrageenan combinations were comparable to regular beef patties (20% fat control) regarding yields and textural properties.
Postharvest Gibberellin and Heat Treatment Effects on Polyamines, Abscisic Acid and Firmness in Lemons
Authors: VALERO D. , MARTÍNEZ‐ROMERO D. , SERRANO M. , RIQUELME F. 
Published: August 2010

ABSTRACTLemons at two ripening stages were vacuum‐infiltrated with 100 ppm of gibberellin A3 (GA3) or heat‐treated at 45°C, and then stored at 15°C for 3 wk. Both treatments increased fruit firmness either in stage 1 or in stage 2. Also, the levels of free putrescine and spermidine in the skin were higher in treated lemons than in controls but spermine concentration did not show significant differences, in fruits of either stage. GA3 treatment was the most effective in retarding the color change during storage, especially in stage 1 fruits, which was related to the lowest levels of abscisic acid found.
Postmortem Changes of Cultivated Atlantic Salmon and Their Effects on Salt Uptake
Authors: WANG D. , TANG J. , CORREIA L.R. , GILL T.A. 
Published: August 2010

ABSTRACTRigor mortis of cultivated Atlantic salmon (Salmo salar) began to set in 8h after death and was fully resolved 60–70h after death during storage at 0°C. Maximum muscle contraction was observed 24–30h after death. ATP content decreased from 7.25 to 0.14 to 0.09 μmol/g fish from pre‐rigor mortis to in‐rigor mortis to post‐rigor mortis state. The inosine and hypoxanthine contents increased from 0 to 1.20 to 4.06 μmol/ g fish and from 0.08 to 0.33 to 0.84 μmol/g fish during 60h storage, respectively, during 60h of storage at 0°C. Postmortem changes affected salt uptake. The equilibrium salt concentrations of pre‐rigor, in‐rigor and post‐rigor mortis salmon were 0.53, 0.66 and 0.75 g/g salt‐free solids, respectively, in a 20% (w/v) sodium chloride solution at 10°C.