bluuebunny/crossref_metadata_2025_split huggingface dataset:
Mechanized fermentation systems for the production of experimental soy sauce koji
Authors: AIDOO K. E. , HENDRY R. , WOOD B. J. B. 
Published: July 2010

SummaryMechanized methods are proposed for improving the technology of soy sauce production at the koji stage. A comparative study on roller and rotary fermenters has been conducted from three viewpoints, namely enzyme levels, chemical composition and soy sauce produced. The taste, aroma and colour of the soy sauce samples from these mechanized fermenters were similar and compared satisfactorily with good commercial soy sauce. The equipment shows promise for controlled solid substrate fermentations.
Heat processing of herring.
Authors: BERAQUET N. J. , MANN J. , AITKEN A. 
Published: July 2010

SummaryThe release of water and oil, and changes in weight, during the heating and pressing of herring muscle have been studied, in the temperature range 35–112°C and for heating periods up to 60 min. Temperature had a significant effect on the changes, but heating periods up to 60 min did not. Water loss during cooking showed a maximum at 45°C, a minimum at 60°C, followed by a continuing rise to 112°C. There was an inverse relationship between the water loss during cooking and that during pressing, over most of the temperature range. Weight changes paralleled the changes in water content. Losses of oil were small, but varied with the initial oil content of the fish. Comparison is made with earlier work, and the technological implications are considered.
Factors influencing the relationships between reducing sugars and fry colour of potato tubers of cv. Record
Authors: FULLER T. J. , HUGHES J. C. 
Published: July 2010

SummaryThe influence of sampling and sugar and colour assessment on the correlation between sugar content and fry colour of potatoes was investigated in cv. Record stored at 5 and 10°C (to produce a wide range of reducing sugars), and sampled at the basal, middle and apical region of the tuber.When colour and reducing sugars from adjacent slices were compared excellent correlations were found between these two factors whether the colour was measured objectively, as reflectance density (RD) of the ground paste from fried disks (r = 0.9550) and optical density (OD) of extract from the paste (r = 0.9507), or subjectively against IBVL colour cards (r =−0.9378). Although good correlations were found for individual scorers, using matching colour cards, significantly different regression lines were found between individuals. Reducing sugar levels were generally higher at the basal end than at the apical end. Consequently, the correlations between fry colour and reducing sugars are much poorer if reducing sugar and colour are measured on different tissue in the same tuber and the variation in colour explained by variation in reducing sugar decreased from 90 to 50%.Sampling within tubers thus appears to be a major factor determining the ability to accurately predict fry colour from reducing sugar content. It is suggested that if potatoes for processing are to be rejected on the colour of the darkest part of a tuber then a sample core for sugars should be taken from the basal region of the tuber.
Protein production by Schwanniomyces castellii on starchy substrates, in liquid and solid cultivation
Authors: ROSSI J. , CLEMENTI F. 
Published: July 2010

In a preliminary screening, several yeast species were selected among which Endomycopsis fibdigera and Schwunniomyces castellii showed a high yield when inoculated in potato or potato peel media. Both these species were found to have an elevated protein percentage and a good amino acid composition. The effect of some cultural conditions on SCP (single cell protein) production by S. castellii grown on potato medium in a pilot plant 90 1 fermenter was also investigated. Optimal conditions resulted in employing a substrate containing 80 g/l of potatoes, 5.0 8/1 of cornsteep liquor, at 28°C, with a 3% inoculum. S. castellii and E. fibdigera were also separately inoculated in solid and semi‐solid substrates (potatoes, cassava flour, stale bread, maize flour). Under laboratory and semi‐pilot plant conditions, carbohydrate conversion into protein was more effective on potato and cassava flour media.
Quality changes in the fresh water prawn, Macrobrachium rosenbergii during storage on ice
Authors: ANGEL S. , WEINBERG Z. G. , JUVEN B. J. , LINDNER P. 
Published: July 2010

SummaryThe effect of stratification in ice on the quality of fresh water prawns was monitored by microbiological, subjective and objective textural analyses. In general, prawns in the lower layers of ice exhibited more marked textural changes and greater numbers of potential spoilage bacteria were found on them. No connection was found between the number of proteolytic bacteria and textural changes in the prawn muscle.
Silage from tropical fish 1. Proteolysis
Authors: HALL G. M. , KEEBLE D. , LEDWARD D. A. , LAWRIE R. A. 
Published: July 2010

SummaryAcid silages were prepared from silverbelly (Leiognathus sp.) at 30°C with 3% (w/w) of 98% formic acid. After 14 days, total protein solubilization was 45‐50%, of which 80% was TCA soluble and collagen solubilization was 42%. Centrifugation of 14 day old silage gave a cystine‐rich undigested sediment and a liquor with a low tryptophan content. Gel chromatography of the liquor of a 14 day old silage showed it to be composed of at least two fractions: one consisting of protein fragments of molecular weight greater than 5000 daltons and the other of free amino acids and small peptides. Soluble collagen breakdown products were found predominantly (75%) in the high molecular weight fraction. A mechanism for the solubilization of collagen by the action of acid pH, elevated temperature and non‐specific proteases is proposed. The limited autolysis in silverbelly silage is compared with that found in cold water fish silages and attributed principally to the resistance of warm water fish collagen to the effects of acid pH and temperature during ensilation.
Silage from tropical fish 2. Undigested fraction
Authors: HALL G. M. , LEDWARD D. A. , LAWRIE R. A. 
Published: July 2010

SummaryThe solubility of the undigested fraction (sediment) of a silage made from silverbelly (Leiognathus sp.) in sodium dodecyl sulphate, guanidine hydrochloride and 2‐mercaptoethanol, alone and in combination was evaluated. The sediment was probably composed of muscle proteins cross linked by disulphide bonds and stabilized by hydrophobic associations and hydrogen bonds. Ensilation followed by in vitro digestion of the sediment with pepsin/pancreatin/trypsin or in vivo digestion of the sediment using chicks, solubilized about 81% and 90% respectively of total nitrogen in silages up to 14 days old. The most resistant fraction was rich in collagenous derived material and bones. It is suggested that controlled ensilation can produce a highly digestible protein source without the formation of large amounts of reactive and labile free amino acids.
Utilization of Fick's second law for the evaluation of diffusion coefficients in food processes controlled by internal diffusion
Authors: AGUERRE R. J. , GABITTO J. F. , CHIRIFE J. 
Published: July 2010

SummarySeveral processes in the food industry, such as leaching and drying are usually controlled by internal diffusion. In many cases these processes have been interpreted on the basis of constant diffusion coefficients calculated through a series solution of Fick's second law which converge rapidly for large values of time. This work presents a numerical solution of Fick's second law for various types of concentration dependence of the diffusion coefficient. The results indicate that the above mentioned conventional treatment of experimental data, may not be sufficient to establish whether or not the process is characterized by a constant or variable diffusion coefficient.
Fire and explosion hazards in the spray drying of milk
Authors: BEEVER P. F. 
Published: July 2010

SummaryRecent reports in the literature indicate that incidents involving fires and explosions in the spray drying of milk products are increasing in number. Whilst milk powder is not highly explosible, the conditions for a dust explosion, apart from the ignition source are almost always present in certain areas of a spray dryer during its normal operation. Self‐ignition of deposits is known to be possible at the high temperatures in a spray dryer. At best, this can cause product degradation and discolouration whilst at worst it can provide the source of ignition for an explosion. This paper is an attempt to draw together recent work on fire and explosion prevention and protection formilk powders.
Aflatoxins in imported edible nuts: some data 1982–84
Authors: KERSHAW S. J. 
Published: July 2010

SummaryResults of 188 analyses for aflatoxin in edible nuts imported into the U.K. during 1982–84 are presented. Most samples (140/188, 74%) had aflatoxin B1, content ≤ 5 μg/kg. Brazilian peanuts may be identified as consistently unreliable as regards aflatoxin contamination.
Computer aided design in the food processing industry I. overview of process flowsheeting
Authors: PETERSEN J. N. , DROWN D. C. 
Published: July 2010

Summary.A review of process flowsheeting as applied to the food processing industry is pre‐sented. Included is a history of process flowsheeting, an introduction to how this tool is ued by the process engineer, limitations of the tool in the food processing industry, a discussion of ongoing research relating to process flowsheeting, and a discussion of research needs in order to make this tool applicable to the food processing industry.
Computer aided design in the food processing industry.2. Applications of process flowsheeting
Authors: DROWN D. C. , PETERSEN J. N. 
Published: July 2010

Summary.Applications of the GEMS computer flowsheet simulatian program to identify and evaluate cost saving opportunities in the food processing industry are described. Examples include modificatian af existing peel‐oil recavcry during orange juice processing, energy reduction and sugar control in patato blanching, and design improvements in process equipment for cross flow air tunnel dryers.
Gas chromatographic study of sorption of vinylchloride by unplasticized polyvinylchloride: Effect of concentration, temperature and polymer particle size
Authors: DEMERTZIS P. , KONTOMINAS M. G. , VOUDOURIS E. K. 
Published: July 2010

Summary.The interaction of vinylchloride monomer with unplasticized polyvinylchloride is studied by inverse gas chromatography. The effect of monomer concentration, tem‐perature and polymer particle size are particularly examined. The specific retention volume (V°g) of VCM was taken as the parameter of the PVCNCM interaction and was found to be dependent upon monomer concentration, polymer particle size and temperature. V°g increased exponentially at very low monomer concentrations, in‐creased with decreasing resin particle size and decreased with increasing temperature. For a given resin particle size the effect of temperature on V°g is a lot more pronounced than the effect of particle size for a given temperature.Values for thermodynamic parameters calculated and peak shapes recorded are indicative of an exothermic, spontaneous interaction between PVCNCM, and support the ‘active site’ hypothesis which limits potential migration of the monomer from the polymer into a food contacting phase.
Composition of flesh from different edible parts of cod
Authors: MCLAY R. 
Published: July 2010

Summary.Cod fillet, trimmings from the fillet, and tissue recovered from the skeleton after filleting were assayed over a 12 month period for nitrogen, moisture, hydroxyproline and water holding capacity. No significant differences were found in nitrogen or moisture content. However, the mean hydroxyproline contents were significantly different in all three tissues. Water holding capacity was significantly less in tissues recovered from the skeleton than in fillet or fillet trimmings. A seasonal trend was observed in moisture and nitrogen content. Soluble and myofibrillar protein nitrogen and non‐protein nitrogen were also measured on the three tissue types. No significant differences were found.
Studies of the iced storage characteristics and composition of a variety of Bolivian freshwater fish. 1. Altiplano fish
Authors: POULTER N. H. , NICOLAIDES LINDA 
Published: July 2010

Summary.The iced storage characteristics of three Bolivian freshwater fish species from the Altiplano region were monitored using chemical, microbiological and sensorial methods. Fish studied were: pejerrey (Busilichthys bonariensis) captured in two locations, Lake Poopo and Lake Angostura; trout (Sulmo gairdneri) from Lake Titi‐caca and carp (Cyprinus carpio) from Lake Angostura. The proximate composition and physical nature of these fish are presented. The shelf lives of these species, as deter‐mined by both sensory and microbiological evaluations, were found to be: pejerrey from Lake Poopo: 20–21 days, pejerrey from Lake Angostura: 15‐19 days, carp from Lake Angostura 17–20 days and trout from Lake Titicaca: 15–18 days. The value of the various methods used to monitor quality changes are discussed.
Effect of seed coat thickness and blanching on the water absorption by soybeans
Authors: KING R. D. , ASHTON S. J. 
Published: July 2010

Summary.Water absorption by whole soybeans and by soybeans with their seed coat partially abraded was compared. The rate of absorption by the whole seeds was less than that for the abraded seeds. The effect of blanching on the rate of water absorption and absorption capacity in whole soybeans and in beans with their moisture content adjusted by storage to 33 and 65% ERH was examined. Blanching the seeds resulted in an increase in the rate of absorption but reduced the absorption capacity of the beans. The samples with the higher water activity showed the largest increase.
Simulated transit studies on tomatoes; effects of compressive load, container, vibration and maturity on mechanical damage
Authors: OLORUNDA A. O. , TUNG M. A. 
Published: July 2010

Summary.The compressive force‐deformation characteristics of tomatoes in the green, turning and red stages were determined with a view to obtaining information on the rupture force for these fruits. This was followed by a simulated transit study which investigated the effects of vibration, compressive load and type of container on mechanically induced damage, using a fractional factorial experimental design. The force‐deformation studies showed that ripening leads to a significant decrease in tomato bioyield point, toughness and firmness and an increase in compliance. In the simulated transit study, mechanical damage was significantly affected by the stage of tomato maturity, container type, vibration and compressive load. It was found that the appli‐cation of uniform moderate pressure on the produce during transportation would reduce the incidence of impact damage. The implications of these findings in the design and general improvement of packaging containers used for conveying perishable agri‐cultural produce in developing countries are discussed.
Supplementation of fermented sorghum Kisra bread with legume protein isolates
Authors: TINAYSP A. H. EL , MAHDI Z. M. EL , SOUBKI A. EL 
Published: July 2010

Summary.Kisra is a fermented sorghum flour bread which constitutes the staple diet in Sudan. Sorghum, like other cereals, has some limitations due both to its low protein content and to limitations in some essential amino acids particularly lysine. The objective of the present work was to increase the protein content of Kisra and improve the amino acid profile, especially lysine. Protein isolates were prepared from bonavist bean and white bean by alkaline extraction. The protein isolates were used to increase the protein content of the fermented sorghum dough to about 25%. The legume protein isolate supplemented dough was fermented in the traditional method used for making Kisra. The most significant effect of Kisra supplementation was the improvement in protein content (two‐fold) as well as the increase in the limiting amino acids. The results indicated a significant increase (P < 0.01) in lysine in the protein supplemented doughs and Kisras as compared to the control. The increase in lysine ranged 2–2.6 folds. Sorghum supplementation with legume protein isolates was not accompanied by signifi‐ cant changes in organoleptic properties of the end product.
Pickling of dates at the early khalal stage
Authors: YOUSIF A. K. , HAMAD A. M. , MIRANDILLA W. A. 
Published: July 2010

Summary.The possibility of pickling dates at the khalal stage was investigated. The effect of boiling, lye treatment, cutting and brine solution were studied. The results of this preliminary study suggest that a good date pickle could be obtained using a brine solution of 40 salometer and adding acetic acid. Cutting and lye treatment of fruits were not necessary, while boiling of fruits for 5 min was helpful to produce an acceptable product.
Effect of freezing rate on the denaturation of myofibrillar proteins
Authors: WAGNER J. R. , AÑON M. C. 
Published: July 2010

Summary.Freezing of bovine muscle has a denaturating effect on myofibrillar proteins, Differ‐ential Scanning Calorimetry (DSC) studies of fresh and frozen muscle at different freezing rates show a decrease on denaturation enthalpies; the lower the freezing rate the greater the loss. When measuring the specific areas (ratio between each partial area in cm', and the dry weight of the sample, in mg) of the DSC thermograms, it can be observed that the area ascribed to myosin decreases with freezing, while the area corresponding to actin is not affected. These results are in agreement with the ATPase activity decreases as a consequence of freezing observing higher losses at lower freezing rates. The denaturation observed could be a result of a partial unfolding of the myosin head being more pronounced at low freezing rate.
Protein digestibility of pigskin and bovine tendon in rats
Authors: REUTERSWÄRD Anita Laser , ASP N.‐G. , BJÖRCK I. 
Published: July 2010

Summary.The protein nutritional value of pigskins and bovine tendons, with collagen contents of 75 and 95% respectively, was evaluated using amino acid analyses and nitrogen balance experiments on rats. Pigskins contain somewhat higher amounts of tryptophan, meth‐ionine, cystine and tyrosine than tendons. The amounts of several essential amino acids were low. The true digestibilities were for young (4 month old), unscalded pigskin 96.1%, old (5 year old), unscalded pigskin 92.5%, calf tendon 97.3% and cow tendon 92.4%. Small but statistically significant differences due to the animal age were observed. Insoluble collagen, extracted from bovine tendon, had a digestibility of 95.2%. Wet heat treatment of old pigskin and cow tendon samples at 74â°C for 30 min significantly increased the digestibilities to 96.3 and 97.3% respectively. The results indicate that prior denaturation of collagen, as obtained by, for example, heat treat‐ment, is not necessary for the digestion of pigskin and tendon in rats.
Determination of sorbic acid diffusivity in model food gels
Authors: GIANNAKOPOULOS A. , GUILBERT S. 
Published: July 2010

The diffusional behaviour of sorbic acid in model food gels is discussed. The apparent diffusivity (Da) of sorbic acid in a aqueous gel containing 1.5%w/w agar, when determined by monodimensional diffusion (infinite gel columns) was found to be 8.8, 8.9 or 9.2 × 10−10 m2/sec at 25°C depending on the method of calculation (eye fitting, eye fitting graphical method or computerized fitting method) and 8.7 × 10−1 m2/sec when determined by tridimensional diffusion (gel cubes immersed into an appropriate solution).The two methods displayed a good agreement; the tridimensional diffusion method had slightly worse repeatability than the monodimensional method (coefficient of variation 10% instead of 5.5% for the infinite gel columns) but has the advantage of being simple and rapid (1‐3 hr instead of 24 hr). For the tridimensional diffusion method, Da values of sorbic acid measured by inward and outward diffusion in gel cubes of different compositions were found to be not significantly different, which suggests an absence of partition effects between the immersion solution and the gel. D
a values appear to be slightly dependent on the gelling agent concentration (1.5, 2.5 and 4% w/w agar) in gel containing 40% w/w glycerol and 60% water. Da values of sorbic acid decreased when the temperature decreased. An apparent activation energy of 18 KJ/mol was found for the diffusion of sorbic acid. This value was similar to the activation energy for the change in viscosity of the solution occluded in the gel network. Da values were influenced by the concentration of the diffusant, with a slight decrease when initial concentration of sorbic acid increased, following a linear relationship. The product D.η when η is the viscosity of the solution occluded in the gel was approximately constant.
Optimization of yield and properties of silken tofu from soybeans.
Authors: BEDDOWS C. G. , WONG J. 
Published: July 2010

SummaryThe extraction phase of the preparation of silken tofu was investigated and the ratio of beans:water was shown to be very critical in terms of the amount of protein extracted and the properties of the tofu. In the range 9–14:1, 10:1 gave the best result. Extraction at 8:1 and making up to 10:1 gave much poorer results, but maceration at 8:1 followed by a further extraction at 2:1 gave a better quality tofu. The time of maceration was shown to have a pronounced effect on the amount of protein extracted.
Optimization of yield and properties of silken tofu from soybeans.
Authors: BEDDOWS C. G. , WONG J. 
Published: July 2010

SummaryThe effect of various heat treatments on the yield, protein content and physical form of silken tofu was investigated. Better yields and quality were obtained when the macerated bean slurry was filtered prior to heating and a defined rate of heating was used with stirring. The optimum coagulation temperature was 75–80°C.
Cassava detoxication during tapé fermentation with traditional inoculum
Authors: ARIHANTANA M. B. , BUCKLE K. A. 
Published: July 2010

SummaryTapé ketela is a traditional Indonesian fermented cassava product using ragi as inoculum. Cassava fermented with 0.2–0.4% ragi produced a characteristic flavour and sweet‐sour alcoholic taste. After 3 days' fermentation the pH decreased from 6.54 to 5.06–5.17, titratable acidity increased from 0.07 to 0.22–0.26%, reducing and total sugars increased from 1.1 to 21.4–22.0% and 3.9 to 22.9–23.5%, respectively, while alcohol content increased from less than 0.01 to 2.02–2.12%. Total cyanide loss during fermentation was 58–87%. Most cyanide was lost during steaming (40–70%) while 9–35% was lost during 3 days fermentation. Sensory evaluation revealed no significant differences in flavour, texture and colour (P > 0.01) of tapé prepared by two different methods. Tapé prepared from dried cassava (gaplek) did not develop characteristic organoleptic properties.
A simple, rapid and sensitive method for monitoring contamination of aseptically processed tomato paste
Authors: MALLIDIS C. G. , SAMARAS F. 
Published: July 2010

SummaryA simple, rapid and sensitive method for the detection of microbial contamination of the system of aseptically processing tomato paste has been developed. The method involves the rapid growth of any lactobacilli present in the product and detection of metabolites produced by these micro‐organisms. The metabolites used are acetoin, diacetyl, carbon dioxide and lactic acid. It was found that with this method it is possible to detect the presence of both homofermentative and heterofermentative lactobacilli within 10–25 hr, depending on the level of contamination.