bluuebunny/crossref_metadata_2025_split huggingface dataset:
Comparative Effects of Three Types of Florisil Treatments on Flavanone Glycosides and Minerals of Processed Grapefruit Juice
Authors: NIKDEL SEOLLAH , ROUSEFF RUSSELL , FISHER JAMES 
Published: August 2006

ABSTRACTTreatment of single‐strength grapefruit juice with three types of Florisil (B‐Florisil, C‐Florisil, and K‐Florisil) resulted in a simultaneous reduction in citric acid and bitter compounds (limonin and naringin). Ascorbic acid and sugar concentrations were not altered as a result of the treatment. Juices treated with B‐ and C‐Florisils had high concentrations of sodium, whereas juice treated with K‐Florisil had no change in sodium concentration. Elevated potassium was found in juice treated with K‐Florisil, but potassium concentrations were diminished in juices treated with B‐ and C‐Florisils in comparison to the control juice. Juices treated with all three types of Florisils had increased amounts of magnesium, iron, and silicon but phosphorus and strontium were reduced.
Characterization of a Caffeine‐Resistant Mutant of Aspergillus parasiticus: Role of Amino Acid Metabolism
Authors: BUCHANAN ROBERT L. , STAHL HEIDI G. 
Published: August 2006

ABSTRACT Aspergillus parasiticus BCRI, a caffeine‐resistant mutant of A. parasiticus NRRL 2999, produced abundant amounts of aflatoxins (AF) in yeast extract‐sucrose broth only when the medium was supplemented with caffeine. However, little AF production occurred in glucose‐mineral salts medium (GMS) regardless of the level of caffeine supplementation. Caffeine‐dependent AF production was restored if GMS were fortified with peptone or some other source of amino acids. Subsequent studies indicated that this effect could be achieved by supplementing GMS with specific amino acids, particularly proline, alanine, methionine, arginine or asparagine. Restoration of caffeine‐dependent AF synthesis did not occur when GMS was supplemented with purine bases or nucleotides. The results indicated that caffeine‐dependent AF production in BCRI was dependent on amino acid catabolism.
Antinutritive Effects and Proximate Composition of Guar Meals (Cyamopsis tetragonoloba)
Authors: RAJPUT L.P. , MURTHY K. NARASIMHA , RAMAMANI S. 
Published: August 2006

ABSTRACTAntinutritional factors trypsin inhibitor (TI) and haemagglutinin were determined in cultivars of guar meals B‐19–155, AC‐III, FS‐277, HG‐75 and a commercial cultivar. Detoxification of the high yielding variety HG‐75 by extraction with aqueous alcohols or by heat treatment destroyed the haemagglutinin (H) to various degrees. Aqueous alcohol extracted meal was compared with aqueous alcohol treated meal for PER and toxicity to rats. The possibility of denaturation of the guar haemagglutinin rather than extraction of any other toxic factor was indicated. Thus, guar haemagglutinin was partially or wholly responsible for toxicity of guar meal.
Flavor Constituents of Beef as Influenced by Forage‐ and Grain‐Feeding
Authors: LARICK D. K. , HEDRICK H. B. , BAILEY M. E. , WILLIAMS J. E. , HANCOCK D. L. , GARNER G. B. , MORROW R. E. 
Published: August 2006

ABSTRACTHereford yearling steers (N= 144) were alloted to one of three pasture systems: tall fescue, smooth bromegrass‐red clover or orchardgrass‐red clover. After the grazing period, steers were finished in drylot and then serially slaughtered at 0, 56, 84 and 112 days. Carcass quality grades and yield grade numbers increased when steers were fed grain up to 112 days. Tenderness of loin steaks increased up to 84 days, after which no improvements were observed. Sensory panel scores for grassy flavor of steaks and ground beef decreased up to 112 days. Fifty‐three compounds were identified in the volatiles of melted subcutaneous fat by direct sampling‐gas chromatography/mass spectro‐metry. The major differences between volatiles from fat of forage‐fed compared to grain‐fed steers were the higher concentrations of 2,3‐octanedione and various diterpenoids present in the samples of the forage‐fed animals.
Emulsifying Properties of Pea Globulins as Related to Their Adsorption Behaviors
Authors: DAGORN‐SCAVINER C. , GUEGUEN J. , LEFEBVRE J. 
Published: August 2006

ABSTRACTEmulsifying properties of purified pea globulins and of vicilin‐legumin mixtures were evaluated through their emulsifying capacity, emulsifying activity index and stability of the resulting emulsions. The results were discussed by reference to the interface adsorption behaviors of these proteins. The influence of the vicilin/legumin ratio on the efficiency of pea isolates as emulsifying agents was also studied. Vi‐cilin which has been shown to be more surface active at air/water and dodecane/water interfaces, led also, in both cases, alone or mixed, to better emulsifying properties than legumin. The globulin composition of the isolates did not completely explain their emulsifying behaviors.
A Shelflife Evaluation of an Oriented Polyethylene Terephthalate Package for Use with Hot Filled Apple Juice
Authors: MCLELLAN M.R. , LIND L.R. , KIME R.W. 
Published: August 2006

ABSTRACTA year long storage study was undertaken to evaluate an oriented polyethylene terephthalate (OPET) container for use with hot filled juice. Freshly made juice as well as single strength juice reconstituted from commercial apple juice concentrate were evaluated. The results indicated that the oxidation of the juice by way of oxygen permeation through the OPET barrier was slow enough to allow for a satisfactory shelf life as compared to glass‐packaged samples over a 6–9 month period. Surface‐to‐volume effects did not become significant until late in the study. Difference and preference tests were used to establish shelflife comparison between OPET packages and glass‐packaged products.
Comparison of AOAC Method and Fluorogenic (MUG) Assay for Enumerating Escherichia coli in Foods
Authors: PETERSON EUGENE H. , NIERMAN MARK L. , RUDE RICHARD A. , PEELER JAMES T. 
Published: August 2006

ABSTRACTThe fluorogenic 4‐methylumbelliferone glucuronide (MUG) test for identifying and enumerating Escherichia coli was compared with the standard most probable number method described in the Official Methods of Analysis of the Association of Official Analytical Chemists. Pecan nutmeats, frozen headless shrimp, and chicken pot pies were seeded with high, medium, and low numbers of viable E. coli organisms ranging from 15 to 500 CFU/g. Twelve replicate units of each food at each seeding level were analyzed by both methods. A statistical evaluation indicated that the MUG method yielded significantly (α= 0.05) higher recovery in three of nine comparisons. The MUG method ranged from 22% lower to 92% higher than the AOAC geometric mean. The MUG method has the potential for reducing analytical time, labor, and media usage.
Debittering of Citrus Juices Using Supercritical Carbon Dioxide
Authors: KIMBALL D. A. 
Published: August 2006

ABSTRACTSupercritical carbn dioxide was found to be effective in removing limonin, a primary bitter component in citrus juices, from reconstituted early season California Washington navel concentrate. Using pressures between 3000–6000 psi and temperatures between 30–60°C an average reduction of 25% in limonin contents was found in 91 sixty‐minute runs. Four‐hour runs debittered the juice reducing the limonin content from approximately 17.5 ppm to approximately 7.0 ppm with negligible effect on the ascorbic acid, pulp, titratable acidity as citric acid, and total amino acids. Oil levels dropped slightly but can be easily replenished in commercial operation without violation of the federal standards of identity.
Thermal Degradation Kinetics of Prickly‐Pear‐Fruit Red Pigment
Authors: MERIN U. , GAGEL S. , POPEL G. , BERNSTEIN S. , ROSENTHAL I. 
Published: August 2006

ABSTRACTThe color stability of betacyanine from prickly pear was determined in the fruit juice at temperatures up to 90 °C. The degradation rates were dependent on pigment concentration, being slower for higher concentrations. The lack of a significant oxygen effect or inhibitory action of ascorbic acid did not support autooxidation as the exclusive chemical process responsible for decolorization.
Copper Activity in Sucrose Solutions
Authors: HSIEH Y. P. , HARRIS N. D. 
Published: August 2006

ABSTRACTCopper activity was measured by a cupric electrode in 0.1 M sodium acetate‐acetic acid buffered (pH 3.2, 4.5, 6.0) and unbuffered sucrose solutions (10% w/v) using the standard addition technique (l–10 ppm of Cu++). In water, the measured copper concentration (activity) was linearly related to the added copper concentration with a slope of unity. The slope decreased in acetate buffer solutions as pH increased indicating that Cu++ was complexed with acetate and to a greater extent at higher pH. In the presence of sucrose, copper activity increased approximately 16% in all solutions. Results suggest that the bulking effect of sucrose and the decreased water activity in solutions produced increased copper activity in sucrose solutions.
Determination of Mass Diffusivity of Simple Sugars in Water by the Rotating Disk Method
Authors: ZIEGLER G. R. , BENADO A. L. , RIZVI S. S. H. 
Published: August 2006

ABSTRACTThe rotating disk method is shown to be an accurate method for determining the mass diffusivity of solid food components in liquid solutions. The diffusivities of sucrose and glucose in water were determined to be 0.50 and 0.66 (m2/sec × 109) at 25°C with activation energies of 36.3 and 31.6 kJ/g‐mol, respectively.
SDS‐PAGE Conditions for Detection of Titin and Nebulin in Tender and Tough Bovine Muscles
Authors: PATERSON B. C. , PARRISH F. C. 
Published: August 2006

ABSTRACTPurified myofibrils were prepared from infraspinatus (tender) and rhomboideus (tough) muscles at 7 days postmortem and examined for myofibrillar/cytoskeleta1 protein degradation by using sodium dodecyl sulfate polyactylamide gel electrophoresis (SDS‐PAGE). Four acrylamide/bisacrylamide ratios (37:1, 50:1, 75:l and 100:1) and two SDS‐PAGE gel buffers (Tris‐HCl, pH 8.0 and 8.9) were used to determine the optimum conditions for detection of titin and nebulin. Titin was degraded to a greater extent in myofibrils from the infraspinatus than in myofibrils from the rhomboideus. Very little nebulin was detected in either muscle. Use of acrylamide/bisacrylamide ratio of 37:1 and a gel buffer of pH 8.0 provided the most optimum conditions for detecting differences in the resolution of titin, nebulin and their apparent degradation products.
Enzyme Profile of Raw and Heat‐Processed Beef, Pork and Turkey Using the “Apizym” System
Authors: TOWNSEND W. E. , BLANKENSHIP L. C. 
Published: August 2006

ABSTRACTA semi‐quantitative micromethod enzyme system (APIZYM) designed for the detection of 19 individual enzymes was used to determine the presence and level of activity of these enzymes in raw and heat processed (60 and 71.1°C) beef, pork and turkey muscle tissue. Filtrates were obtained from 0.9% saline extracts of the raw and heat processed samples. Heat processing the product to 60°C greatly decreased the number of enzymes that could be detected. Samples heated to 71.1°C exhibited little enzymatic action, except for minimal activity of leucine aminopeptidase. Thus, indicating the possibility of using the APIZYM system as a new and/or improved method for determining the end‐point temperature to which meat and poultry products have been heat processed.
Use of Cryoprotectants to Stabilize Functional Properties of Prerigor Salted Beef During Frozen Storage
Authors: PARK J.W. , LANIER T.C. , KEETON J.T. , HAMANN D.D. 
Published: August 2006

ABSTRACTChanges in functional properties (gelforming ability, water‐holding capacity, and protein solubility) of salted prerigor beef and postrigor beef were measured over 6 months frozen storage at −28°C, as affected by addition of 5.6% cryoprotectants [Polydextrose® or a mixture (1:1) of sucrose and sorbitol]. Addition of NaCl to comminuted muscle prior to freezing accelerated destabilization of muscle proteins with respect to functional properties. This effect was reduced by cryoprotectants; most effectively by sucrose/sorbitol and only slightly less effectively by polydextrose. As evidenced by the parameters investigated, quality of prerigor salted muscle treated with cryoprotectants and stored 6 months was approximately equal to that of untreated postrigor meat prior to freezing.
Influence of Corn Germ Protein on Yield and Quality Characteristics of Comminuted Meat Products in a Model System
Authors: LIN C.S. , ZAYAS J. 
Published: August 2006

ABSTRACTIncorporation of corn germ protein in the production of comminuted meat products was tested. Corn germ protein (2%) as stabilizer in pre‐emulsified fat (PEF) preparation stabilized sausage emulsions, which were added to the batter during comminution. Corn protein as an ingredient (4%) also increased both the stability of sausage batter (by binding of fat and water) and the yield of the finished product. There were no significant effects of the corn germ protein on hardness and color of finished product. Corn germ protein as a stabilizer in PEF and ingredient resulted in increased water holding capacity and adhesiveness of batter and lower shear force of the finished products. Corn germ protein can potentially be used as an ingredient for comminuted meat production.
Influence of Sodium Tripolyphosphate and Sodium Chloride on Moisture‐Retention and Textural Characteristics of Chicken Breast Meat Patties
Authors: YOUNG LOUIS L. , LYON C. E. , SEARCY G. K. , WILSON R. L. 
Published: August 2006

ABSTRACTChicken patties containing various levels of sodium tripolyphosphate (STPP) and NaCl were tested for moisture retention characteristics and instrumentally texture profiled. Both additives tended to increase moisture retention. Both additives also affected the textural quality of the patties. In the absence of NaCl, the STPP increased the product cohesiveness, springiness and chewiness at the highest phosphate level; but, in the presence of NaCI, the phosphate tended to increase these textural attributes, especially cohesiveness and chewiness, at lower phosphate levels. Improved meat quality might be achievable through a better understanding of relationships between NaCI, STPP, moisture retention and texture of poultry meat products.
Enzymic Hydroperoxide Initiated Effects in Fresh Fish
Authors: JOSEPHSON DAVID B. , LINDSAY ROBERT C. , STUIBER DAVID A. 
Published: August 2006

ABSTRACTEnzymic formation of hydroperoxides was demonstrated in the emerald shiner (Norropis antheroides) and rainbow trout (Salmo gairdneri) by inhibiting the initial formation of hydroperoxides in fish homogenates with oxygenase activity inhibitors [SnCI2; 10 mM; aspirin, 40 mM; potassium cyanide, 40 mM; microwave thermal denaturation]. These treatments resulted in suppressions of formation of both the volatile compounds responsible for fresh fish aromas and those derived from classic lipid autoxidation. Subsequent addition of hydroperoxides or peroxides into fish homogenates previously treated with enzyme inhibitor reinstated the formation of volatile compounds classically derived from autoxidation only.
Chemical, Physical, and Sensory Properties of a Sweet Potato French‐Fry Type Product During Frozen Storage
Authors: SCHWARTZ S.J. , WALTER W.M. , CARROLL D.E. , GIESBRECHT F.G. 
Published: August 2006

ABSTRACTChemical, physical, and sensory properties of a sweet potato Frenchfry type product were determined after 0, 3, 6, 9, and 12 months frozen storage. Analyses included measurements of dry matter, sugars, alcohol insoluble solids, carotene, vitamin C, color, texture and sensory panel scores for color, flavor and texture. Few changes were observed except for an appreciable loss (58%) in vitamin C and an apparent increase in carotene (27%). A partial drying treatment before freezing increased the rate of ascorbic acid loss. For the fried product, no appreciable storage‐induced changes were noted in the sensory scores for color, flavor and texture thus indicating that the product had good stability in frozen storage.
Inactivation of Lipoxygenase in Soybeans with Retention of Protein Solubility
Authors: EDIRIWEERA NANDANIE , AKIYAMA YOSHINOBU , SAIO KYOKO 
Published: August 2006

ABSTRACTThe enzyme lipoxygenase, in soybeans, catalyzes the oxidation of polyunsaturated fatty acids containing a cis, cis 1:4 pcntadiene unit, resulting in rancid off‐flavors and poor storage stability. The effects of various processing conditions such as soaking, heating. pH and shearing action on the inactivation of lipoxygenase were investigated. The results showed that lipoxygenase activity was decreased by homogenization and by modcrate heating. Of the three isozymes of lipoxygenase. resistance to inactivation by homogenization and heating was in the order LI > L2 >L3. Total inactivation of soybean lipoxygenase was achicvcd by soaking the seeds at pH 8.5 at about 50°C for a minimum of 3–4 hr. followed by homogenization with water at about 60°C. for 15–30 min at 20,000 rpm.
Microscopic, Nutritional and Functional Properties of Cowpea Flours and Protein Concentrates During Storage
Authors: SOSULSKI F.W. , KASIRYE‐ALEMU E.N. , SUMNER A.K. 
Published: August 2006

ABSTRACTDuring storage for 6 mo at 64% RH, whole seed flour, dehulled seed flour and air‐classified protein concentrate from cowpeas showed little change in nutritional or sensory properties but there were improvements in functional properties. However, wet‐processed protein concentrate, after drum‐drying, darkened and had reduced functionality by the 6th mo. When storaged at 79% RH, all cowpea products darkened significantly, showed decreased lysine contents and lower nitrogen, solubility, all emulsification and foaming characteristics. Both dehulling and air classification improved the storage properties of cowpea products but drum drying of a wet‐processed product had an adverse effect on functionality and nutritive value, especially when stored at 79% RH.
Liquefaction of Rice Starch from Milled Rice Flour Using Heat‐Stable Alpha‐Amylase
Authors: BROOKS J.R. , GRIFFIN V.K. 
Published: August 2006

ABSTRACTDecreased processing temperatures and times were used in conjunction with a commercial heat‐stable α‐amylase preparation (Termamyl 120L) to liquefy the starch fractions of long and short grain varieties of rice. Yields of liquefied starch in excess of 82% dry flour weight (94% total starch) were obtained using a single‐step process and did not require prior heat treatment to gelatinize the starch. Maximum reducing sugar concentrations for both varieties were obtained at 7o°C, while liquefied starch yields were highest at 80–90° and 90°C for the short and long grain, respectively. HPLC analyses of the low molecular weight saccharides (DP l–10) showed similarities in product profiles between short and long grain samples processed at the same temperatures.
Effect of Phytate and Other Myo‐inositol Phosphate Esters on α‐Amylase Digestion of Starch
Authors: KNUCKLES B. E. , BETSCHART A. A. 
Published: August 2006

ABSTRACTThe effects of phytate and other myo‐inositol phosphate esters (containing one or more phosphate groups) on α‐amylase digestion of soluble potato starch were evaluated by an in vitro procedure. Human salivary or Bacillus subtilisα‐amylase was treated with either 2 mM or 5 mM phytate, myo‐inositol‐2‐monophosphate (l–2‐MP), or phytate hydrolyzed to various degrees, and then incubated at 37°C with the starch at pH 4.15 or 6.90. Starch digestion varied with degree of phosphorylation of inositol, inositol phosphate ester concentration, pH and enzyme source. At pH 4.15, phytate (2 mM) and I‐2‐MP (2 mM) reduced starch digestion by salivary α‐amylase to 8.5 and 78.3%, respectively, of the control.
Effect of Starch of Textural Properties of Surimi Gel
Authors: KIM J. M. , LEE C. M. 
Published: August 2006

ABSTRACTThe proportion of amylose and amylopectin, and the rheological behavior of eight starches were correlated with the textural properties of starch‐containing surimi gels. Findings included the following: increased firmness and cohesiveness with increases in water‐holding ability and viscosity of the starch; increased expressible moisture and penetration force with an increase in the amylose fraction due to increased retrogradation: increased tensile force with an increase in the amylopectin fraction: and increased cohesiveness and chewiness after refrigerated storage for all starches with a greater increase for high amylose starches. Surimi gels containing potato starch were the firmest and most cohesive. The textural properties of starch‐containing surimi gel correlated well (r = 0.90 to 0.97, P>0.05) with the viscosity of starch paste if 100% amylopectin‐containing and pregelatinized starches were excluded from the correlation.
Mutagenic Activity of the Maillard Reaction Products of Ribose with Different Amino Acids
Authors: GAZZANI G. , VAGNARELLI P. , CUZZONI M.T. , MAZZA P.G. 
Published: August 2006

ABSTRACTMutagenic activity of Maillard browning products from ribose‐lysine and glucose‐lysine mixtures, heated at l00°C, was evaluated with the Salmonella assay. For both mixtures optimal conditions for producing mutagenic derivatives were observed at equimolar concentrations of reactants. Ribose‐lysine browning products showed a higher mutagenic activity than the glucose‐lysine mixture and were more active in inducing gene conversion and mitotic crossing‐over in Sacccharo‐rnyces cerevisae. The higher mutagenic activity of the browning products of ribose was also demonstrated with several amino acids: alanine, aspargine, aspartic acid, cysteine, cystine, leucine, methionine, phen‐ylalanine, proline, hydroxyproline, serine, valine. A DNA‐damaging activity of the browning mixtures of ribose with histidine, proline, hydroxyproline, valine, was also detected in the Bacillus subtilis rec‐assay.
Improvement of Thiamin Retention in Canned Low‐Acid Foods Through pH Adjustment
Authors: BRIOZZO JORGE , BASUALDO RICARDO N. , CARRERA PEDRO A. , ALZAMORA STELLA M. , CHIRIFE JORGE 
Published: August 2006

ABSTRACTThe effect of pH adjustment, in the range 5.0–6.9, on the thiamine retection after thermal processing of canned pea, corn, pork and beef liver pureés was studied. In all foods tested, reduction of pH, in the range studied, dramatically increased the retention of thiamin after processing. Retention of thiamin in processed pea and corn purees adjusted to pH 5.6 increased by 95% and 63%, respectively, as compared to samples having normal pH (6.9 for pea and 6.5 for corn).
Effect of Temperature and Fermentation Time on Phytic Acid and Polyphenol Content of Rabadi— A Fermented Pearl Millet Food
Authors: DHANKHER NEERJA , CHAUHAN B. M. 
Published: August 2006

ABSTRACTRnbadi was prepared by fermenting a mixture of pearl millet flour and butter milk for three periods of time (3, 6 and 9 hr) at four temperatures (35°, 40°, 45° and 50°C). Temperature had little influence on degradation of either phytic acid or polyphenol content. At all temperatures the phytic acid and polyphenol content decreased with an increase in fermentation time. Nine hour fermentation resulted in maximum reduction of phytic acid (27–30%) as well as total polyphenols (1–12%) at all temperatures. Phytic acid was reduced to a greater extent than polyphenols.
Laboratory Tests to Predict the Commercial Yield of Flaking or Large Grits in Dry Corn Milling
Authors: POMERANZ Y. , CZUCHAJOWSKA Z. 
Published: August 2006

ABSTRACTTest weight and hardness, determined by density and especially by the Stenvert Hardness Tester and NIR reflectance at 1680 nm, were significantly correlated with the yield of commercially produced flaking grits from seven lots or large grits from three lots of corn.