bluuebunny/crossref_metadata_2025_split huggingface dataset:
Characterization of Fish Muscle Type I Collagen
Authors: KIMURA SHIGERU , ZHU XIAO‐PING , MATSUI RISAKO , SHIJOH MORIHIDE , TAKAMIZAWA SATOSHI 
Published: August 2006

ABSTRACTMuscle Type I collagen of five teleosts was characterized with respect to its thermal stability and subunit composition. The muscle collagen exhibited a higher denaturation temperature, Td, in solution and a higher degree of proline hydroxylation, compared with skin Type I collagen of the respective species. Moreover, the Td values seemed to increase with the increasing upper limit of environmental temperature of fish habitats. The subunit composition also varied with fish species; an α1α2α3 heterotrimer existed in eel and common mackerel and an (α1)2α2 heterotrimer in saury, while (α1)2α2 and α1α2α3 heterotrimers appeared to be major and minor components, respectively, in chum salmon and carp.
Effects of Tripolyphosphate Dips on the Quality of Thermally Processed Mullet (Mugil cephalus)
Authors: ENGLISH P. M. , GERDES D. L. , FINERTY M. W. , GRODNER R. M. 
Published: August 2006

ABSTRACTThe feasibility of thermally processing fresh and frozen mullet was investigated. The average time to reach a 12D process at 121°C (15 psi) was 54 min. Various pre‐can tripolyphosphate treatments were used to improve final product quality. Most changes in Hunter color difference values due to treatment or to storage period were insignificant. Pretreatment with sodium tripolyphosphate (0.07‐0.19% P2O5) significantly improved texture (p<0.005) of the canned product as measured by an Instron Texture Analyzer equipped with Kramer Shear Cell. Sensory panel texture scores correlated well with Instron shear values. Panelists could distinguish between treatments and treatment levels.
Effect of Storage Temperatures on the Formation of Disulfides and Denaturation of Milkfish Actomyosin (Chanos chanos)
Authors: JIANG SHANN‐TZONG , HWANG DER‐CHYAN , CHEN CHING‐SAN 
Published: August 2006

ABSTRACTThe effects of frozen storage temperatures on the formation of disulfides and the denaturation of actomyosin (AM), extracted from milk‐fish (Chanos chanos) dorsal muscle, were investigated. The activities of Ca‐ATPase and Mg(Ca)‐ATPase, Ca‐sensitivity and AM solubility in 0.6M KCl decreased at a higher rate at −20°C than at −35°C. The total NaBH4‐soluble and insoluble proteins increased at a much higher rate at −20°C than at −35°C. During the freezing process, the total SHs decreased significantly; the total SHs decreased with a faster note at −20°C than at −35°C, suggesting that more disulfides formed in samples at −20°C than at −35°C. During storage, disulfides formed at −20°C but not at −35°C.
Permeation Rate During Reverse Osmosis of Milk Influenced by Osmotic Pressure and Deposit Formation
Authors: KULOZIK ULRICH , KESSLER HEINZ‐GERHARD 
Published: August 2006

ABSTRACTDuring the concentration of milk by reverse osmosis deposited layers are formed on the membrane which constitute an additional resistance to permeation. Permeation is seen as mass flow through two resistances, namely laminar flow through the deposited layer and transport by diffusion through the membrane. A comparison of reverse osmosis of pure milk protein solutions and skim milk showed that inorganic ions increased the resistance to flow of the deposited layer considerably. The pressure loss through the deposited layer Δ pL was found by experiment. By means of regression analysis, mathematical relationships could be obtained to describe the effects of the processing variables on it.
Grain Extract‐Milk Beverage: Processing and Physicochemical Characteristics
Authors: SINGH T. , BAINS G. S. 
Published: August 2006

ABSTRACTExtracts from germinated barley, wheat, triticale, and corn showed compatibility when blended with milk in proportions of 30%, 40%, and 50%, respectively. The pH of grain extract‐milk blends initially adjusted to 7.2 decreased to pH 6.2‐6.4 when processed in bottles at 121°C for 15 min. The wheat and barley extract beverages scored highest preference followed by triticale and corn beverages. The beverage has excellent malty taste and smooth mouth feel.
Factors Related to Potato Mealiness
Authors: McCOMBER DIANE R. , OSMAN ELIZABETH M. , LOHNES ROBERT A. 
Published: August 2006

ABSTRACTFour potato cultivars from 1984 and 1985 growing seasons were studied. Specific gravity did not correlate with potato size or shear strength, nor could it be used to predict sensory mealiness scores. Shear strength measures of the cooked potatoes showed that the Russet Burbank had a particularly strong structure at low deformations. Starches from the two more mealy cultivars, Russet Burbank and Norchip, had slightly lower gelatinization temperatures than those from the two waxy cultivars, Pontiac and LaSoda. Gelatinization temperatures were higher in potato juices than in water. Starches from the two mealy cultivars gave swelling powers between those of the two waxy cultivars, but yielded higher solubles. Pontiac potato starch exhibited anomalous behavior in its resistance to swelling and in development of viscosity in the amylograph.
Functional Properties of Whey‐Potato Protein Composite Blends in a Model System
Authors: JACKMAN ROBERT L. , YADA RICKEY Y. 
Published: August 2006

ABSTRACTPotato protein from cv. Simcoe was combined with protein from acid whey in various proportions. Several functional properties of composites were determined over the pH range 4 to 8. pH, the proportion of potato protein, and their interaction significantly (p< 0.001) affected protein functionality. Addition of potato protein to whey significantly (p<0.05) reduced solubility of composites at pH 4 and 5 and thermal stability at each pH. Maximum thermocoagulation of proteins increased eightfold in magnitude and shifted from pH 4 to 6 with increasing potato protein. Emulsification and foaming properties generally improved as pH increased and the proportion of potato protein decreased. Protein solubility was significantly (p<0.001) correlated with other functional properties.
Effect of Various Soy Protein Products on Retention of Nonheme Iron from a Casein Test Meal or from Soy‐Based Test Meals
Authors: THOMPSON DONALD B. , ERDMAN J. W. 
Published: August 2006

ABSTRACTThe influence of soy product processing on whole‐body 59Fe retention by the rat was examined. Some, but not all, soy protein products present in the diet previous to a casein‐based radiolabeled test meal lowered iron retention relative to that by rats fed the casein diet. A soy fiber preparation in the diet did not adversely affect 59Fe retention. When various radiolabeled test meals were fed in either acid or neutralized form, neutralization of soy protein isolate (SPI), but not of casein, led to less 59Fe retention (PC 0.01) from the test meal. After appropriate heat treatment, 59Fe retention from acid and neutralized SPI was not distinguishable.
Time and Temperature Effect on Stability of Moroccan Processed Orange Juice during Storage
Authors: KAANANE A. , KANE D. , LABUZA T.P. 
Published: August 2006

ABSTRACTThe loss of quality of processed pasteurized orange juice stored at 4°C, 22.5°C, 35°C, and 45°C for up to 14 wks was evaluated. The results showed that parameters such as pH, total solids, titratable acidity, formal index, and total sugars did not significantly change during storage at all temperatures. However, a major change was observed for ascorbic acid content, reducing sugars and furfural production, except for storage temperature at 4°C. Ascorbic acid degradation, sucrose hydrolysis, and furfural build‐up followed pseudo‐zero order reaction kinetics. The minimal change of formol number and total sugars suggested that nonenzymatic browning was mainly due to ascorbic acid degradation. Fufurfal formation during storage was found to be much higher than that reported in the literature.
Viscosity Reduction by Homogenization of Orange Juice Concentrate in a Pilot Plant Taste Evaporator
Authors: CRANDALL P.G. , DAVIS K.C. , CARTER R.D. , SADLER G.D. 
Published: August 2006

ABSTRACTControlling viscosity is critical to efficient evaporation and pumping of citrus concentrates. Viscosity was reduced by a commercial homogenizer installed between the third and fourth stage of a pilot plant TASTE evaporator. Juice was concentrated to 65°Brix with and without homogenization. The results showed a 13% decrease in viscosity due to homogenization. Mean non‐homogenized values were 279 mPa.s (s.d. = 7.5) on the 65°Brix control and 242 mPa.s (s.d. = 10) on the homogenized concentrate, both measured at 3.50 set1, which was calculated to be the shear rate for these samples within the third stage of this evaporator. This decrease in viscosity also reduced the energy consumption about 3 to 4% or produced a higher (2 to 3) °Brix concentrate. Homogenization did not significantly affect the juice color, acid, pulp or vitamin C.
Delayed Light Emission as a Biochemical indicator of Papaya Heat Treatment
Authors: CHAN HARVEY T. , FORBUS WILLIAM B. 
Published: August 2006

ABSTRACTHeat inactivation of the delayed light emission (DLE) system in papayas between 42°C to 48°C followed first order kinetics. However, between 49°C to 51°C heat inactivation was biphasic and both phases followed first order kinetics, indicating the presence of a heat‐sensitive and heat‐resistant component. Arrenhius plots suggested the existence of three different luminescence components in papayas. The heat stability of the most heat‐resistant DLE may represent a chemical luminescence component not dependent on tissue integrity. DLE measurements provided a quantifiable, nondestructive means for measuring the primary deleterious effects of heat damage.
Maillard Browning Effects on In Vitro Availability of Zinc
Authors: WHITELAW MURRAY L. , WEAVER CONNIE M. 
Published: August 2006

ABSTRACTAn in vitro dialysis procedure was employed to determine the effect of Maillard browning on apparent 65Zn availability. In the presence of 65ZnCl2, the amino acids glycine, D‐leucine, L‐proline, L‐lysine and L‐glutamic acid were combined with D‐glucose and autociaved (110°‐120°C, 15 atm, 10 min) to produce high molecular weight 65Zn binding compounds that were not bialyzable (6‐8 KD). Nondialyzable bound zinc is considered to be unavailable; however, subjecting these compounds to simulated gastrointestinal digestive conditions released most of the unavailable 65Zn. Dialysis of degerminated corn meal samples, which had been extrinsically labeled with 65Zn, showed that toasting (220°C, 25 min) decreased the availability of 65Zn. Simulated digestion released a portion of this unavailable 65Zn.
Characterization of the Photodegradation of β‐Carotene in Aqueous Model Systems
Authors: PESEK C.A. , WARTHESEN J.J. 
Published: August 2006

ABSTRACTThe photodegradation of β‐carotene in model dispersions was studied to gain a better understanding of carotene stability in foods. Aqueous dispersions were exposed to 250 ft‐c of light at varied times and temperatures. Analysis was by HPLC and spectrophotometry. Degradation reactions fit a first‐order kinetic model. Temperature, physical state and β‐carotene microenvironment had some influence on degradation rates. cis‐isomers of β‐carotene were present and the relative amounts of cis‐isomers increased with time of exposure.
Impedance Based Rapid Method for Detection of Spoilage Organisms in UHT Low‐Acid Foods
Authors: COPPOLA K. , FIRSTENBERG‐EDEN R. 
Published: August 2006

ABSTRACTAn impedance procedure was developed for rapid screening of low acid foods. Impedance Medium was used during the pre‐enrichment step and the capacitance monitoring stage using the Bactometer®. Thermophiles and mesophiles were detected by incubating at 55°C and 35°C. Anaerobes were detected by either placing the Bactometer® in an anaerobic chamber or adding an oxygen reducing membrane fraction directly to the medium. Naturally contaminated foods containing approximately 104 CFU/g resulted in detections within 8 hr. Artificially contaminated products with 104 CFU/g resulted in detections within 24 hr (6 hr pre‐enrichment inclusive). This procedure screened low‐acid foods within 24 hr, faster than the conventional methodology.
Availability of Iron from Food Cooked in an Iron Utensil Determined by an In Vitro Method
Authors: MISTRY A. N. , BRITTIN H. C. , STOECKER B. J. 
Published: August 2006

ABSTRACTAvailability of iron from food cooked in iron utensils was determined by an in vitro method. Foods were cooked in iron (I) and in noniron (NI) utensils and combined to form meals. Applesauce and the meal contained more iron when cooked in I than in NI. The meals were subjected to simulated gastrointestinal digestion. Iron from the digestion mixture which diffused across a semipermeable membrane was measured calorimetrically and by radioassay. Treatment (cooked I vs NI) did not affect dialyzable iron. The radioassay showed higher dialyzable iron than the calorimetric method. Iron added to food by cooking in iron utensils was as available (as indicated by dialysis) as native food iron.
A Microscopic Method to Quantify Whippability
Authors: HUNG Y.‐C. , McWATTERS K. H. , CHINNAN M. S. 
Published: August 2006

ABSTRACTA microscopic method based on stereologic principles was developed to quantify the amount of air in a gas‐in‐liquid dispersion. Whipped pastes made from cowpeas dried at 50, 70, 90, or 110°C were used as the test system. The method effectively demonstrated qualitative and quantitative differences in the samples and correlated well with specific gravity and total foam volume measurements; the correlation coefficients were – 0.98 and 0.94, respectively.
A Research Note Stability of Anthocyanins from Zebrina pendula and Ipomoea tricolor in a Model Beverage
Authors: TEH L. S. , FRANCIS F. J. 
Published: August 2006

ABSTRACTAnthocyanins from two sources with reported high stability, Ipomoea tricolor and Zebrina pendula, were compared with extracts from blackberries containing mainly cyanidin‐3‐glucoside (Cn‐3‐G) and a commercial enocyanin. The pigment samples were formulated in a sugar, citrate‐phosphate buffer solution for storage at room temperature. Tristimulus color data and pigment retention were measured at periods up to 82 weeks. The Ipomoea pigments were the most stable. Zebrina and Cn‐3‐G samples were similar followed by enocyanin. Deacylated pigments from both Ipomoea and Zebrina were the least stable indicating that the acyl groups conferred stability.
Factors Affecting the Palatability and Shelf Life of Precooked, Microwave‐Reheated Beef Roasts
Authors: PATERSON B.C. , PARRISH F.C. 
Published: August 2006

ABSTRACTBeef infraspinatus roasts were used to determine the effects of phosphate injection and acetic acid treatment on precooked microwave‐reheated beef roasts. Treatments consisted of roasts pumped 10% of their weight with water, water containing 4.75% tripolyphosphate, water containing 4.75% tripolyphosphate and 10% NaCl, and roasts with no added water. After cooking, roasts were halved, and one half of each roast was dipped in 3% acetic acid before vacuum‐packaged, refrigerated storage. Results showed roasts that contained both salt and phosphate had the lowest cooking losses, TBA numbers, Warner‐Bratzler Shear values, and were rated by sensory panelists as the most palatable. Treatment with acetic acid significantly (P<0.05) lowered bacterial counts without adversely affecting sensory qualities of the precooked microwave‐reheated beef roasts.
Heating and the Distribution of Total and Heme Iron Between Meat and Broth
Authors: BUCHOWSKI M. S. , MAHONEY A. W. , CARPENTER C. E. , CORNFORTH D. P. 
Published: August 2006

ABSTRACTThe effect of heat on movement of total and heme iron from meat to broth was investigated. Total iron by a wet ash method was nearly identical to the sum of heme iron plus nonheme iron. The total amount of nonheme iron increased with cooking temperature (r = 0.98), as did the amount of nonheme iron in the broth (r = 0.93). Leaching of heme pigments into the broth was greatest at 60°C. Boiling (97°C) rapidly coagulated the meat pigments and minimized the leaching of heme pigments into the broth. More total iron (85.3%) was retained in boiled (97°C) meat than in meat heated 1 hr at 60°C (81.6%), 77°C (78.2%) or autoclaved (77.5%).
Fractionation and Characterization of Glycomacropeptide from Caseinate and Skim Milk Hydrolysates
Authors: MORR C.V. , SEO A. 
Published: August 2006

ABSTRACTGlycomacropeptide (GMP) was isolated from crystalline rennin and microbial rennet hydrolyzed caseinate and skim milk by Sephadex gel filtration, DEAE Sephadex ion exchange chromatography, Con A‐Sepharose affinity chromatography and exhaustive dialysis and characterized by size exclusion and reversed phase high performance liquid chromatography (HPLC) and sodium dodecyl sulfate gel electrophoresis (SDS PAGE). Size exclusion HPLC revealed one major GMP peak with a molecular weight of 33,000 daltons. SDS PAGE revealed a group of size‐heterogeneous peptides with molecular weights of < 18,000 daltons. Reversed phase HPLC revealed one major GMP peak with several minor peptides, indicating heterogeneity with respect to hydrophobicity/polarity.
Masking of Soy Protein Flavor by Tomato Sauce
Authors: McDANIEL M. R. , CHAN N. 
Published: August 2006

ABSTRACTFlavor interaction in a model system consisting of 5% (w/w) soy protein in a series of tomato sauces containing 55–100% commercial tomato paste was evaluated by six trained panelists. Intensities of the tomato flavors were found to increase with tomato concentration. The combination of the soy and tomato components resulted in the repression of the bitter, harsh and astringent tomato flavors, and significantly reduced the overall flavor and acidic intensities of the tomato component. Individual odors and flavors of the soy protein became indistinguishable in soy/tomato mixtures. There was a substantial reduction in the overall soy odor, flavor and aftertaste with the increase in tomato concentration.
Removal of Phytate from Great Northern Beans (Phaseolus vulgaris L.) and Its Combined Density Fraction
Authors: REDDY N. R. , SATHE S. K. , PIERSON M. D. 
Published: August 2006

ABSTRACTThe effect of pH on the dissociation of phytate complexes and subsequent removal of phytate from Great Northern bean (GNB) flour and its combined density fraction (CDF) was investigated. The largest amount of phytate removed was from GNB flour and CDF dispersions adjusted to pH 7.0 during dialysis. Dialyzed, unadjusted GNB flour and CDF respectively contained 55.4% and 59% of phytate in water‐soluble form. The results indicate that phytic acid is present in GNB as a water soluble salt with a M.W. less than 1,000 daltons, water soluble complex with M.W. more than 1,000 daltons, and water insoluble complex. The presence of phytate in the CDF did not affect in vitro digestibility of CDF proteins.
Metabiotic Association of Fusarium, Alternaria, and Rhizoctonia with Clostridium botulinum in Fresh Tomatoes
Authors: DRAUGHON F. A. , CHEN S. , MUNDT J. O. 
Published: August 2006

ABSTRACT Clostridium sporogenes and C. botulinum grew, and toxin was produced by C. botulinum in a metabiotic relationship with fungi in fresh tomatoes. Fungi of the genera Alternaria, Rhizoctonia and Fusarium were studied. Infection of tomatoes with the fungi increased the pH of tomato tissues as high as pH 8.0. A gradient in pH across the tomato tissue was observed with pH in healthy tissue at approximately normal values (pH 4.3 to pH 4.5). Macerates from tomatoes inoculated with C. botulinum and Alternaria or Fusarium were toxic to mice but Rhizoctonia infected tomatoes did not tend to support toxin production by C. botulinum even though the pH of infected tomatoes was pH 5.3 to 7.6.
Fermentation of Cucumbers in Anaerobic Tanks
Authors: FLEMING H.P. , McFEETERS R.F. , DAESCHEL M.A. , HUMPHRIES E.G. , THOMPSON R.L. 
Published: August 2006

ABSTRACTA procedure was developed and tested for fermentation of cucumbers at low concentrations of NaCl in experimental, anaerobic tanks. The procedure included washing of the cucumbers, use of a buffered cover brine composed of 0.045M calcium acetate, sodium chloride to equilibrate at 2.7% or 4.6%, Lactobacillus plantarum culture, and N2 purging to remove dissolved CO2. The fermentations were predominantly homofermentative, lactic acid accounting for 95% of the cucumber sugars fermented. Firmness retention of the fermented cucumbers during storage for 1 year was improved by heating packaged products to 69°C before storage, but firmness retention was acceptable in un‐heated products.
Use of an Octadecyl‐Bonded Silica and a Styrene‐Divinylbenzene Copolymer for the Recovery of Blackcurrant Aroma Compounds from a Food Plant Waste Water
Authors: BITTEUR S. , ROSSET R. 
Published: August 2006

ABSTRACTOctadecyl‐bonded silica and styrene‐divinylbenzene copolymer columns were investigated for the trace enrichment of blackcurrant aroma compounds identified in a food plant effluent. Using a calibration procedure of reversed‐phase systems in pure water, recoveries of identified solutes could be predicted for various volumes of extracted sample. Under identical conditions, the organic resin appeared to be the less distorting extracting material. Experimental yields were almost unaffected by the nature and the volume of the eluting solvent in the range studied. The extracted compounds were practically recovered with ethanol, meeting food processing regulations.
Application of Time‐Temperature Indicators in Monitoring Changes in Quality Attributes of Perishable and Semiperishable Foods
Authors: WELLS JOHN HENRY , SINGH R. PAUL 
Published: August 2006

ABSTRACTThe response of full‐history time‐temperature indicators attached to different packages containing five perishable and semiperishable foods (tomatoes, naked and wrapped lettuce, canned fruitcake, and UHT sterilized milk) was studied. The products were stored at constant and variable temperature treatments simulating commercial storage and handling practices. Changes in specific quality attributes were periodically evaluated by means of sensory analysis, and the monitored attributes were correlated with indicator response. Statistical analysis showed significant correlations (p < 0.05) between the indicators studied and quality changes in tomatoes and UHT sterilized milk.
Role of Acetaldehyde Production in the Removal of Astringency from Persimmon Fruits under Various Modified Atmospheres
Authors: PESIS EDNA , LEVI AHARON , BEN‐ARIE RUTH 
Published: August 2006

ABSTRACTAstringency of persimmons was removed by enclosing the fruits in polyethylene bags under vacuum or by replacing air with N2 or CO2. Acetaldehyde produced by the fruit under these conditions accumulated at different rates. The rate of the deastringency process was directly proportional to the level of acetaldehyde accumulation. Thus, the fruit held at 20°C in CO2 was the first to lose its astringency, but showed internal browning after 1 wk. Fruits under vacuum or N2, where less volatiles accumulated, maintained their high quality and firmness for 2 wk at 20°C or 3 months at − 1°C. However, fruit held under vacuum began to show internal browning when acetaldehyde accumulated above a certain level.
Heat Inactivation of Pectinesterase in Orange Juice Pulp
Authors: WICKER L. , TEMELLI F. 
Published: August 2006

ABSTRACTHeat inactivation of pectinesterase in juice pulp was nonlinear suggesting the presence of fractions of pectinesterase with differing heat stabilities. The residual activity rapidly decreased to 4% upon heating for 19 sec at 80°C and decreased very little upon subsequent heating for up to 180 sec at 80°C. The D values (time to inactivate 90% of the enzyme) at 90°C of the heat sensitive and heat stable fractions were estimated to be 0.225 and 32 sec, respectively. The Z values (change in temperature to achieve a 10‐fold change in time of inactivation) were estimated to be 10.8°C and 6.5°C for the sensitive and stable fractions, respectively.