bluuebunny/crossref_metadata_2025_split huggingface dataset:
Alfalfa Proteins: Isolation and Partial Characterization of the Major Component — Fraction I Protein
Authors: HOOD L. L. , CHENG S. G. , KOCH U. , BRUNNER J. R. 
Published: August 2006

ABSTRACTFraction I protein was extracted from fresh alfalfa (Medicago sativa) leaves and purified by ammonium sulfate fractionation, DEAE‐cellulose and Sephadex G‐200 chromatography. The isolate possessed a specific activity for ribulosebisphosphate carboxylase EC 4.1.1.39) of 1.01 units/mg protein. An approximate molecular weight of 573,000 was determined from values of So20,w (18.7) and Do20,w (2.97). The protein contained 26 disulfide and 37 sulfhydryl groups—only one of which was titratable in the undenatured protein complex. It migrated as a single boundry by Tiselius electrophoresis and as a dense zone in polyacrylamide gels (disc). In the presence of SDS, two principal subunits of ∼52,000 and ∼12,500 daltons were revealed. Based on the FAO/WHO (1973) provisional pattern for essential amino acids, the protein was slightly deficient in sulfur‐containing residues.
Enzymatic Reduction of Phytate in Whole Wheat Breads
Authors: KNORR DIETRICH , WATKINS TOM R. , CARLSON BETH L. 
Published: August 2006

ABSTRACTThe presence of phytate in flour may be responsible for reduced bioavailability of iron, magnesium, zinc, and calcium from bread. The effect of various concentrations of commercial phytase or phosphatase added to whole wheat flour‐yeast doughs on their phytate and nonphytate phosphorus content has been investigated. By using 2.0% (flour basis) of phytase and 0.11% phosphatase the initial phytate phosphorus concentration of the dough was reduced to 1/8 and 1/12 of its initial values, respectively. Storage of the whole wheat breads for up to 96 hr at room temperature showed further significant reduction of phytate phosphorus. The phytate phosphorus content of yeast leavened whole wheat breads decreased during 2 hours of dough fermentation, baking and the subsequent 48 hours of storage at room temperature from 24 mg/100g dough (dry matter) to 1.7 mg/100g bread (dry matter); the phytate phosphorus continued to decrease and after 96 hours storage it was 0.6 mg/100g bread.
Effect of Foliar Application of Auxin on the Quality of Potatoes
Authors: CHANDRA SUBHASH , MONDY NELL I. 
Published: August 2006

ABSTRACTKatahdin and Kennebec potatoes were sprayed with 10−5M auxin at the beginning of flowering. Tubers from the auxin‐treated plants were compared with untreated controls for phenolic content, enzymatic discoloration, total nitrogen, nonprotein nitrogen, free ammo acids, lipids, minerals, and ascorbic acid content. In both varieties auxin increased the phenols and enzymatic discoloration. However, no differences were observed in fatty acid composition and ascorbic acid content. Total nitrogen, nonprotein nitrogen, free amino acids, crude lipid, phospholipid and magnesium content were higher, and iron lower, in Katahdin tubers from the treated plants.
Statistical Designs and Panel Training/Experience for Sensory Analysis
Authors: CHAMBERS EDGAR , BOWERS JANE A. , DAYTON ARTHUR D. 
Published: August 2006

ABSTRACTSamples from six experimental treatments (in a factorial arrangement) were presented to a three‐member, trained‐experienced panel and an eight‐member semi‐trained panel in either a randomized complete block (RCB) design or a balanced incomplete block (BIB) design. The experiment was repeated three times using chicken, turkey, and poultry frankfurters representing three levels of variation in experimental units. Flavor and textural characteristics were evaluated. Neither design was consistently more advantageous than the other; however, residual error mean squares for textural characteristics scored by the trained‐experienced panel were lower for the BIB design. The three‐member, trained‐experienced panel had lower residual error mean squares than did the semi‐trained panel.
Determination of Plant Phenols by Gel Filtration
Authors: LATTANZIO VINCENZO , MARCHESINI AUGUSTO 
Published: August 2006

ABSTRACTA new method for chromatographic separation and UV spectrophotometric determination of O‐diphenol active principles of plants has been developed. The method is based on a technique of gel filtration on Sephadex LH 20. This technique offers selectivity, resolution, and sensibility; minimum detectable 5 μg/ml. Interactions between the gel and substances examined, which control chromatographic separation, were studied. The method is useful for objectively assessing the quality of plant products and suitable for automation in the case of routine analysis.
Functional Properties of the Great Northern Bean (Phaseolus vulgarisL.) Proteins: Sorption, Buffer, Ultraviolet, Dielectric, and Adhesive Properties
Authors: SATHE S. K. , SALUNKHE D. K. 
Published: August 2006

ABSTRACTSeveral functional properties of the Great Northern bean (Phuseolus vulgurisL.) proteins were investigated. Sorption isotherms of the bean flour, albumins, globulins, protein concentrates, and protein isolates had similar patterns at corresponding temperatures. The bean flour registered higher equilibrium moisture content than albumins, globulins, protein concentrates, and protein isolates at corresponding temperature and equilibrium relative humidity. Buffer capacity of the bean proteins in the pH range 4–8 was modest. Modification (succinylation and oxidation) improved oil absorption capacity of the bean proteins. Water absorption capacity of the bean flour and protein isolates increased on modification. Modification of the bean proteins decreased the yellowness and increased the redness. About 1–2 KV/mm thickness potential difference was necessary for the passage of electrical current through these proteins. Globulins registered the highest stickiness (92N) among the samples investigated.
Effect of Equilibrium Water Activity on the Bulk Properties of Selected Food Powders
Authors: MOREYRA R. , PELEG M. 
Published: August 2006

ABSTRACTThe bulk properties of powdered coffee creamer, infant formula, salt and sucrose at different levels of water activity were characterized by mechanical methods. These included loose bulk density, compressibility, cohesion, % irrecoverable work in compression and asymptotic modulus after stress relaxation. In the crystalline powders the physical characteristics generally followed the pattern established by the moisture content with an apparent critical water activity beyond which changes became drastic. In the creamer and formula which were very cohesive even in the dry form, the changes in bulk properties were generally more gradual. The rheological tests indicated that much of the physical changes in the salt and sucrose powders could be attributed to surface moisture. In the creamer and formula the plasticity of the particles material was also a major factor that affected the bulk behavior.
Computer Plotting in 3‐Dimensions: A Program Designed for Food Science Applications
Authors: BISHOP D. G. , SPRATT W. A. , PATON D. 
Published: August 2006

ABSTRACTThe traditional application of graphics combined with recent advances in computer technology can conveniently provide three dimensional (3‐D) plots of raw and/or mathematically derived data. Researchers can present more data in a particular format or increase the quantity of data that publishers will accept due to space limitations. 3‐D plots provide a clear visual reference to mathematical models or statistical interpretations of data sets. Results can be made more meaningful and easier to understand than results presented by conventional 2‐D graphics. The particular application of 3‐D graphics to problems in food science and technology is discussed.
Design and Evaluation of a Modified Shear Head for the Warner‐Bratzler Shear to Evaluate Tenderness of Cooked Ground Beef Patties
Authors: OCKERMAN H. W. , PIERSON C. J. , HODGES R. R. 
Published: August 2006

ABSTRACTThe Ohio State Shear Head, a modified attachment for the Warner‐Bratzler shear device, has been developed for utilization in the ground beef production area. The device is capable of measuring tenderness in cooked ground beef patties; as evidenced by the test results which compare it to a sensory evaluation panel and an Instron Universal Testing Machine. These test results emphasize the high correlation between the Ohio State Shear Head and the sensory evaluation panel. The resulting correlations of these tenderness measurement scores were highly significant for patties consisting of: (a) single muscles—ranging in tenderness (r =−0.41), and (b) combined muscles—Longissimus dorsi and shank (r =−0.96). The Ohio State Shear Head has the advantages of low cost operation and an unsophisticated technique.
Influence of Batter Viscosity on Breading of Chicken Drumsticks
Authors: CUNNINGHAM F. E. , TIEDE LAVONNE M. 
Published: August 2006

ABSTRACTThe effects of batter viscosity on breading pickup and cooking losses are reported here. A dry batter mix was blended with water to prepare batters of increasing viscosity. Chicken drumsticks were towel dried, weighed, dipped in batter, dredged in breading, reweighed, then deep fat fried. As batter viscosity increased, the amount of breading picked up increased. Cooking losses were least and breading adhesion best from those drumsticks dipped in batters having a 1:2 water:solids ratio. Poorest adhesion of breading was noted for drumsticks dipped in batters of low viscosity having a 2:1 water:solids ratio.
Water Vapor—Air Effective Diffusivity in Apple Tissues
Authors: FORBITO P. , URBICAIN M. J. , ROTSTEIN E. 
Published: August 2006

ABSTRACTWater vapor‐air effective diffusivity is one of the tranport properties needed for design, modeling, and simulation of many food processes. The effective diffusivity and a tissue structure factor are defined and determined by a method based on steady state counter‐current diffusion flux under zero pressure gradient. The diffusion cell is described and preliminary results are reported.
Mineral Composition of Four Indian Food Legumes
Authors: RAO D. S. SANKARA , DEOSTHALE Y. G. 
Published: August 2006

ABSTRACTWhole seeds and cotyledons of four Indian legumes, chick pea, pigeon pea, green gram, and black gram were compared for their total ash, calcium, phosphorus, iron, magnesium, zinc, manganese, copper, and chromium contents. Varietal differences were significant only for chromium content in black gram. The cotyledons of these legumes were significantly lower in calcium content as compared to the whole grains. From the human nutrition point of view, differences in mineral composition of whole grain and cotyledons were marginal except for calcium. These legumes as whole grain and cotyledons, appeared to be significant contributors to the daily requirements of magnesium, manganese, and copper in the diet.
Alterations in Cell Wall Constituents of Yams Dioscorea dumetorum and D. rotundata with Maturation and Storage Conditions. Relation with Post‐Harvest Hardening of D. dumetorum Yam Tubers
Authors: BRILLOUET J. ‐M. , TRECHE S. , SEALY L. 
Published: August 2006

ABSTRACTHot water‐insoluble cell wall polysaccharides of immature and mature Dioscorea dumetorum and D. rotundata yam tubers have been characterized in enzymatically destarched flours and were mainly constituted of cellulose followed by hemicellulosic polymers of xylose, galactose, mannose and arabinose. Immature tubers of both species contained a higher proportion of cell wall carbohydrates than mature ones essentially because of their low starch content. Storage of mature tubers of both species induced an increase of cell wall polysaccharides content particularly for D. dumetomm. The strong hardening of D. dumetorum yam during storage was characterized by the deposition of a xylose‐containing polymer and of additional cellulose and by the lignification of the tubers.
HPLC Determination of Caffeine and Theobromine Content of Various Natural and Red Dutched Cocoas
Authors: DE VRIES JONATHAN W. , JOHNSON KEVIN D. , HEROFF JOHN C. 
Published: August 2006

ABSTRACTEighteen randomly selected cocoa samples were analyzed in duplicate by HPLC for caffeine and theobromine. The relative standard deviation for the method was determined to be 1.55%. The mean ± S.D. of the theobromine plus caffeine content (moisture free basis) was 2.85 ± 0.08% with a 90% confidence interval of 2.72–2.98% for red Dutched cocoa. The total ± SD. for natural cocoas was 2.82 + 0.16% with a 90% confidence interval of 2.56–3.08%.
Oligosaccharides and Protein Efficiency Ratio of Oncom (Fermented Peanut Press Cake)
Authors: FARDIAZ DEDI , MARKAKIS PERICLES 
Published: August 2006

ABSTRACTPeanut press cake was fermented with Neurospora sitophila, Rhizopus oligosporus, a Neurospora strain isolated from Indonesia oncom, and mixed Neurospora‐Rhizopus cultures. The Neurospora strains utilized quickly the sucrose, raffinose and stachyose of the cake, while Rhizopus was slow in metabolizing these sugars, especially raffinose. Mixed cultures resulted in the quick elimination of all sugars. The PER of the peanut press cake fermetned by a mixed culture was 1.41; replacing 10% of peanut protein with sesame protein raised the PER of the fermented product to 2.11 (casein PER = 2.50).
A Computerized Procedure for Estimating Chemical Changes in Thermal Process Systems
Authors: LABROPOULOS A. E. , LOPEZ ANTHONY , BAKER J. L. 
Published: August 2006

ABSTRACTChemical changes caused by heating in a continuous flow, helically coiled tube indirect UHT process system were evaluated and compared to a nonflow vat process system. A computerized procedure was developed to estimate the rates (R) and accumulated values (Fc) of chemical changes in the various stages of the UHT and vat thermal processes. The procedure could also be used to determine the conditions necessary to optimize quality and/or nutrient retention. Data were based on 300°F and 3.3 set holding time in the continuous process and 180°F for 30 min holding time in the vat system, Approximately 10% of the overall chemical changes occurred during the heating period for both processes, 88% and 87% during the holding periods, and 2% and 6% during the cooling respectively for the UHT and vat processes.
Selected Quality Factors and Sensory Attributes of Cured Ham as Influenced by Different Phosphate Blends
Authors: VOLLMAR E. K. , MELTON C. C. 
Published: August 2006

ABSTRACTIn each of four replications, 32 packer‐style hams were randomly allotted to one of eight treatment groups in which the curing brine formulated for a 10% pump contained: (1) No phosphate; (2) 100% sodium tripolyphosphate (STP); (3) 5% sodium hexametaphosphate (SHMP) + 95% STP; (4) 10% SHMP + 90% STP; (5) 5% Quadrafos (SQ) + 95% STP; (6) 10% SQ + 90% STP; (7) 10% tetrasodium pyrophosphate (TSPP) + 90% STP; or (8) 20% TSPP + 80% STP. Raw hams were subjectively evaluated for quality, samples were removed for analysis, and hams were processed according to commercial procedures. Processing losses and cooking losses were calculated, and physical and sensory properties of the processed, cooked hams were measured. The 20% TSPP blend was least effective in reducing processing shrinkage; whereas, the 5% SHMP blend was the most effective. Nonphosphate treated hams had greater cooking losses and were scored lowest for all sensory attributes. Greater drip cooking losses occurred as amounts of SHMP and SQ increased in the phosphate blends.
Enzymatic Control of Metability in a Direct Acidified Cheese Product
Authors: LAZARIDIS H. N. , ROSENAU J. R. , MAHONEY R. R. 
Published: August 2006

ABSTRACTAn enzymatic method based on a fungal protease derived from A. oryzae was developed to control the meltability of a direct acidified cheese product. The kinetics of activation and inactivation were delineated. Meltability values, as determined by the standard L.D. Schrieber test, were strongly correlated with proteolysis as measured in terms of nonprotein nitrogen (NPN). Excessive proteolysis resulted in textural and organoleptic defects (short and grainy texture, bitterness). Optimum conditions for enzymatic action were delineated in terms of desirable rheological characteristics and overall product quality.
Production of Soy Isolates by Ultrafiltration: Factors Affecting Yield and Composition
Authors: NICHOLS DEBRA J. , CHERYAN MUNIR 
Published: August 2006

ABSTRACTWater extracts of defatted soy flour were prepared by multiple extraction and centrifugation. Ultrafiltration of extracts in hollowfiber units showed significant deviation from ideal behavior for removal of nonprotein components, probably due to solute‐solute and solute‐membrane interactions. These interactions affected the retentate composition as well as the yield of protein. Membrane adsorption losses increased with feed concentration and were higher for the XM than for the PM series of membranes. A retentate washing step, such as the continuous diafiltration mode of operation, was necessary to produce a true protein isolate. Overall yield of protein was 86% of that in the defatted soy flour.
Cooked Flavor in Sterile Illinois Soybean Beverage
Authors: LUTTRELL W. R. , WEI L. S. , NELSON A. I. , STEINBERG M. P. 
Published: August 2006

ABSTRACTWhole soybean beverage prepared by the Illinois process can be rendered commercially sterile by a 42‐min still retort process at 250°F (121°C). However, the resulting beverage possesses a pronounced cooked or heated flavor defect which is correlated to formation of H2S during thermal processing. Amount of H2S release is a function of process time at 250°F and is related to the destruction of sulfur amino acids, particularly cystine. H2S formation increased significantly as beverage pH was increased from 7.0 to 8.0. H2S concentration and cooked flavor intensity both decreased during storage of the processed beverage especially with the use of can enamel containing zinc oxide.
Effect of Water Activity on the Sensory Crispness and Mechanical Deformation of Snack Food Products
Authors: KATZ E. E. , LABUZA T. P. 
Published: August 2006

ABSTRACTPotato chips, popcorn, puffed corn curls, and saltines were equilibrated to various water activities (aw) over saturated salt solutions. Sensory panels determined the crispness and textural hedonic quality of the humidified products by the magnitude estimation technique coupled to a verbal concept scale. Critical water activities (ac), where the products became organoleptically unacceptable, generally fell in the 0.35–0.50 aw range. Instron analyses showed that the force‐deformation curve changed distinctly near the ac for saltines and puffed corn curls, while the curve changed more gradually with increasing aw for popcorn. Potato chips did not produce a consistently shaped force‐deformation curve. The cohesiveness value of popcorn was found to be a good indicator of its sensory crispness.
Betalaine Yield from a Continuous Solid‐Liquid Extraction System as Influenced by Raw Product, Post‐Harvest and Processing Variables
Authors: LEE Y. N. , WILEY R. C. 
Published: August 2006

ABSTRACTBetalaine recoveries from Mono‐King Explorer, Mono‐King Burgundy and Ruby Queen table beet cultivars were studied in a continuous solid‐liquid extraction system. Roots of Mono‐King Explorer and Mono‐King Burgundy contained more betacyanines and betaxanthines than those of Ruby Queen and also showed a higher betacyanine recovery from the extraction system (P < 0.05). Similar results for betacyanine recoveries were found in the second year study (P < 0.01). Storage of raw beet roots at 1°C and 85% RH for 5 months resulted in a 32–34% moisture and trimming loss prior to processing; however, the usable raw beet tissue showed similar recovery characteristics to those processed immediately after harvest. The red/yellow ratios reflected a less intense red‐violet color in juices extracted from long‐term stored roots. Small roots (4.6–6.4 cm diameters) tended to yield higher betacyanine juices than those from large roots (6.4–9.0 cm diameters. P < 0.05). Raw beet roots treated by the abrasion peeling method resulted in initial pigment losses and also contributed to further pigment losses during extraction.
Can Fitting in Green Beans: Effect of Growing Season, Base Steel Composition, Tinplate Thickness, Can Vacuum and Storage Conditions
Authors: DAVIS D. R. , WIESE K. F. 
Published: August 2006

ABSTRACTSpring and fall grown green beans were packed under high and low vacuum conditions in high and low residual Al, Ni, Cu, Si, S, and Mn base steel .25 and .50 electrotin plated J‐enamel cans and evaluated during storage at 38°C and room temperature for pitting on and under the s deseams. Cans containing spring grown beans were more severely pitted than those of the fall pack. High residual (0.061%) Cu steel cans were more severely pitted than other treatments. The .25 electrotin plated cans were more severely pitted in high Cu residual cans, as were the low vacuum spring pack cans at 38°C storage.
Peanut Hull Flour as a Potential Source of Dietary Fiber
Authors: COLLINS J. L. , POST A. R. 
Published: August 2006

ABSTRACTPeanut hull flour (PHF) was prepared from two types of peanuts and subsequently analyzed and evaluated as a dietary fiber source. The yield of PHF from the sheller‐run hulls ranged from 15–33%. The PHF averaged 47.3% crude fiber. The neutral detergent fiber content was 78.1% and consisted of 25.5% lignin, 18.0% hemicellulose, and 34.6% cellulose. Fourteen elements were determined in the ash: P, Ca, Mg, and K were present in the highest concentrations. Holding capacities were 3.1g water/g flour and 1.7g oil/g flour. Cation exchange capacity was 1.0 meq/g flour; emulsifying capacity, 26.6 ml oil/g flour. Gross energy content was 4.57 Kcal/g, but about 0.52 Kcal/g would be available in the monogastric digestive system. Toasting caused a slight darkening of the flour and the flours had a slight peanut flavor. Thus, PHF seems to have potential for use as dietary fiber.
Bacteria Associated with Spoilage of Braunschweiger
Authors: CHYR C. Y. , WALKER H. W. , SEBRANEK J. G. 
Published: August 2006

ABSTRACTRefrigerated braunschweiger was spoiled mainly by Gram positive, catalase negative coçci identified as Streptococcus faecalis and Pediococcus pentosaceus. P. pentosaceus was isolated from sausage without nitrite held at refrigeration for 12 wk and from sausages made with 156 ppm nitrite stored at 22°C for 21 days. It produced souring and a low pH in the sausage. S. faecalis was isolated from refrigerated sausages and produced a perfumy or scented odor under anaerobic conditions. S. faecalis survived 65°C for 5 min and 60°C for 60 min. P. pentosaceus at levels of 108 cells/ml of broth survived 65°C for 5 min but did not survive when the number of cells was 103/ml.
Changes in the Tenderness of Meat Cooked at 50–65°C
Authors: BOUTON P. E. , HARRIS P. V. 
Published: August 2006

ABSTRACTWarner‐Bratzler (WB) shear force values obtained for stretched veal muscles decreased as cooking temperatures were increased from 50 to 60°C. Increased proteolytic enzyme activity at these temperatures to give accelerated aging did not appear to explain the effects since there was still a substantial decrease in shear force with increase in cooking temperature from 50 to 60°C, even when well aged (7 wk at 5–6°C) meat and meat cooked for 24 hr was used. A more likely explanation was that, even at these relatively low temperatures, changes in connective tissue were involved since (a) the magnitude and direction of the change in shear force with increasing temperature was dependent on animal age and cooking time; (b) the effect of recooking at 80°C was dependent on animal age; and (c) the effects of increasing the cooking temperature and/or time on adhesion between the meat fibres was significantly greater for the samples from the younger animals.