bluuebunny/crossref_metadata_2025_split huggingface dataset:
Stability of Color in‘Concord’Grape Juice and Expression of Color
Authors: SISTRUNK W. A. , GASCOIGIME H. L. 
Published: August 2006

ABSTRACTThe experiment was designed to determine the influence of chemical additives, ascorbic acid and storage time on‘Concord’grape juice color. Adding low concentrations of CaSO4 and SnCl2 increased retention of color as measured by Color Difference Meter (CDM) L, a and b values and by color expression a/L, aL and ab/L. Rapid color changes occurred during storage after 3 months except in juice with added CaSO4 and SnCl2. Ascorbic acid fortification accelerated color loss in some of the treatments. The highest correlations between sensory quality and instrumental color were those between sensory ratings for browning, flavor and hue and CDM L values, anthocyanins and absorbancíes at 535/430 nm.
Detection and Control of Soymilk Astringency
Authors: CHIEN J. T. , SNYDER H. E. 
Published: August 2006

ABSTRACTSoymilk was made less astringent by the addition of skimmed cow's milk (SCM), CaSO4 or citric acid. The additions of CaSO4 and citric acid were not sufficient to cause visible separation of soymilk solids, but there was some difference in mouthfeel due to the additions. Warm temperatures (65°C) of the soymilk resulted in a loss of astringency compared to sensory evaluation at room temperature or 4°C. Analyses for total polyphenols showed statistically significant decreases in apparent polyphenol content per gram of soymilk solids with the first level of addition of SCM, CaSO4, or citric acid but not with subsequent additions.
Effects of Carcass Maturity on Collagen Solubility and Palatability of Beef from Grain‐Finished Steers
Authors: MILLER R. K. , TATUM J. D. , CROSS H. R. , BOWLING R. A. , CLAYTON R. P. 
Published: August 2006

ABSTRACTSamples from steers fed a high‐energy diet for 185 days prior to slaughter were used to compare collagen solubility and palatability of beef from youthful and mature carcasses. Carcasses representing the two maturity classes were selected specifically to have similar levels of intramuscular and subcutaneous fat, but distinctly different maturity indicators. Under the conditions of this study, maturity class had no effect on sensory properties or shear force values of cooked rib steaks. Total collagen content of samples from the longissimus muscle was higher for mature carcasses, but maturity class means for percentage of soluble collagen were not different. The relationships of these findings to preslaughter feeding regimen and collagen metabolism are discussed.
Determination of Hypoxanthine in Fish Meat with an Enzyme Sensor
Authors: WATANABE ETSUO , ANDO KAZUO , KARUBE ISAO , MATSUOKA HIDEAKI , SUZUKI SHUICHI 
Published: August 2006

ABSTRACTAn enzyme sensor specific for hypoxanthine (Hx) was developed using immobilized xanthine oxidase‐membrane and an oxygen probe. Xanthine oxidase (E.C. 1.2.3.2.) was covalently immobilized on a membrane prepared from cellulose triacetate, 1,8‐diamino‐4‐aminomethyloctane, and glutaraldehyde. Hx is oxidized to uric acid by the immobilized enzyme, the output current of the oxygen probe decreasing due to oxygen consumption. A linear relationship was obtained between current decrease and Hx concentration in the range 0.06–1.5 mM. The enzyme sensor could be used for more than 100 assays without decrease of output current After 30‐day‐storage at 5°C, no remarkable decrease of output current was observed. The enzyme sensor system was applicable to the simple, rapid, and economical determination of Hx in several fish meats including sea bass, saurel, mackerel, yellowfish, and flounder.
Refractive Index of the Dispersed Phase in Oil‐in‐Water Emulsions: Its Dependence on Droplet Size and Aging
Authors: RAY APURBA K. , JOHNSON JOHN K. , SULLIVAN ROBERT J. 
Published: August 2006

ABSTRACTA simple method of determining the refractive index of the dispersed phase was applied on different gum‐stabilized oil‐in‐water emulsions, in which this refractive index is taken to be equal to that of the continuous phase at (extrapolated) zero optical density point. Refractive indices of dispersed phases were usually lower than those of the oil part alone. In dilute emulsions, the refractive index of the dispersed phase increased with time, while optical density of emulsion decreased. In aged concentrated emulsions, both refractive index and optical density decreased with time. At a given composition, the refractive index and optical density varied directly with droplet size. The results are interpreted in terms of reasonable physical and chemicl phenomena.
Inter‐ and Intra‐Laboratory Variation in Amino Acid Analysis of Food Proteins
Authors: SARWAR G. , CHRISTENSEN D. A. , FINLAYSON A.J. , FRIEDMAN MENDEL , HACKLER L. R. , MACKENZIE S. L. , PELLETT P. L. , TKACHUK R. 
Published: August 2006

ABSTRACTAmino acid compositions of casein, egg white, beef, soy isolate, rapeseed concentrate, pea flour and wheat flour were studied by seven collaborating laboratories. Samples were hydrolyzed with 6N HCl, performic acid + 6N HCl, and (with one exception) 4.2N NaOH. Amino acids were then determined by ion‐exchange chromatography using automatic analyzers. One laboratory, however, determined tryptophan by treatment with p‐dimethylaminobenz‐aldehyde. The colorimetric determination of tryptophan was comparable to the tryptophan values determined by ion‐exchange chromatography. Interlaboratory variation of tryptophan (coefficients of variation, CV, up to 24%), cystine and methionine (CV up to 17%), was greater than that of most other amino acids (CV up to 10%). Intralaboratory variation for all amino acids was less than 5%.
Nonenzymatic Browning of Freeze‐Dried Sucrose
Authors: FLINK JAMES M. 
Published: August 2006

ABSTRACTThe appearance of nonenzymatic browning products in sucrosebased systems (5‐20%; pH 1‐5) during freeze drying and during subsequent room temperature storage in the dry state was investigated. Results showed that following the completion of the primary sublimation stage of drying, sucrose hydrolysis to glucose and fructose was initiated. Glucose and fructose undergo further breakdown, and at the same time products which absorb in the UV (280 nm) were formed. A short time later observable brown colors are noted (absorbance at 400 nm). The extent of UV absorbance and brown color formation increased with decreasing sucrose concentration and decreasing pH in the initial solution.
Tyramine in Cocoa and Derivatives
Authors: JALON M. , SANTOS‐BUELGA C. , RIVAS‐GONZALO J. C. , MARINE‐FONT A. 
Published: August 2006

ABSTRACTA method is described for the analysis of tyramine in cocoa and derivatives by sand‐column extraction with alkaline ethyl acetate as eluant and later transference to a 0.2N HCl acid phase. Tyramine is determined quantitatively by fluorometry after reaction with α‐nitrous‐β‐naphthol. Qualitative confirmation is carried out by spectrofluorometry and thin layer chromatography. Average recovery of the method was 88.7% and relative standard deviation was 4.61%. The method was applied to samples of derivatives of cocoa sold in Spain and to intermediate substances in the industrial processes used in the production of sweetened cocoa powder. The amounts of tyramine found ranged between 0.1 and 2.8 μg/g.
Method of Analysis for (‐)‐Epicatechin in Cocoa Beans by High Performance Liquid Chromatography
Authors: KIM H. , KEENEY P. G. 
Published: August 2006

ABSTRACTA sensitive high performance liquid chromatographic method for analysis of (‐)epicatechin (3,3′,4′,5,7‐pentahydroxyflavan) in cocoa beans is described. Bean samples were extracted in 80% acetone with subsequent sample clean‐up on a Waters Associates C18 SEPPAK. Separation of (‐)‐epicatechin was accomplished on a μBondapak C18 column using a mobile phase of water:methanol:acetic acid (87:8:5). (‐)‐Epicatechin was detected at 280 nm and quantified by comparing peak height of sample to those of standards. The method demonstrated excellent reproducibility and recoveries of added (‐)epicatechin averaged over 90%. UV scans and mass spectrometric anlaysis of collected eluate from the chromatograph provided positive identification of the compound in cocoa bean extracts.
Production of Glycosidases by Psychrotrophic Bacteria
Authors: MARIN A. , MARSHALL R. T. 
Published: August 2006

ABSTRACTSix of 19 psychrotrophic bacteria common in milk and meat hydrolyzed large amounts of p‐nitrophenyl‐glycosides during 48 hr in minimal growth broth at 20°C. Four of the 19 were inactive against the four glycosides used in the screening tests, and nine were weakly active. In tests of the six active cultures against 11 p‐nitrophenyl‐glycosides, strains of Enterobacter had more glycosidase activity than strains of Pseudomonas, β‐anomers were hydrolyzed more rapidly than α‐anomers, more p‐nitrophenol was released from the β‐D‐galactoside than from other substrates, there was activity against the D form but not the L form of fucoside, and p‐nitrophenyl‐β‐D‐glucoside was hydrolyzed at about the same rate by each culture.
Almond Nutmeat Moisture and Water Activity and its Influence on Fungal Flora and Seed Composition
Authors: JR. A. D. KING , HALBROOK W. U. , FULLER G. , WHITEHAND L. C. 
Published: August 2006

ABSTRACTHigher moisture in almonds, a possible result of rain during harvest, was studied. Water activity (aw) was positively correlated with moisture, increased reducing sugar and free fatty acid, and negatively correlated with total fat of almond kernels. These parameters indicate increased metabolism in the moist kernel and may be the cause of “concealed damage” a defect evidenced by brown centers in heated almonds. An almond water sorption isotherm has been developed and compared to mathematical equations. Fungal growth occurred at aw 0.75 and above. Time for visible growth development was related to aw and moisture. Fungal growth on the kernel depended upon aw and time. Static flora did not change at aw 0.70 and below. Aspergillus glaucus group was most frequently isolated at aw 0.75–0.80 and other storage fungi more frequently as the aw increased to 0.9. A. niger was the most frequent isolate.
A Diffusion Model with a Concentration‐Dependent Diffusion Coefficient for Describing Water Movement in Legumes During Soaking
Authors: HSU KENNETH H. 
Published: August 2006

ABSTRACTA mathematical model based on Fick's diffusion equation with a concentration‐dependent diffusion coefficient was proposed to describe the absorption of water by legumes. The equation was solved by using a numerical scheme. Parameter study was performed. The model is capable of predicting sigmoidal‐shaped water uptake curves common to many legumes. Differences are discussed between the surface resistance boundary condition used in this study and the radiation boundary condition widely used for dehydration calculations. The validity of using the proposed model to described the water uptake of legumes was verified by the good fit between the experimental and theoretical curves.
The Cause of Reduced Cooking Rate in Phaseolus vulgaris Following Adverse Storage Conditions
Authors: JONES P. M. B. , BOULTER D. 
Published: August 2006

ABSTRACTThe interrelationship between reduced cell separation rate, reduced imbibition value and reduced pectin solubility was investigated with reference to reduced cooking rate in Phaseolus vulgaris also termed the hardbean phenomenon. It was found that reduced imbibition value and reduced pectin solubility can both cause a reduction in the rate of cell separation during cooking of beans and hence an increase in their cooking time and that these two factors act synergistically. Accompanying symptoms are solute leakage during soaking due to membrane breakdown, phytin catabolism and pectin demethylation, all of which are key factors in the development of hardbean.
Sugar Analysis of Fruit Juices: Content and Method
Authors: LI B. W. , SCHUHMANN P. J. 
Published: August 2006

ABSTRACTThe sugar contents of 186 samples of 11 different juices from a nation‐wide sampling were determined by the use of a total sugar analyzer (TSA), a gas‐liquid chromatograph (GLC) or both. Values for total sugar ranged from <3% in most tomato juices to >15% in some lemonades on a ready‐to‐serve basis. Agreement between the two methods was satisfactory.
Preference for Commercially Processed Dill Pickles in Relation to Sodium Chloride, Acid, and Texture
Authors: JAMES C. , BUESCHER R. 
Published: August 2006

ABSTRACTCommercially processed dill pickles from 15 companies were evaluated for levels of NaCl, acetic acid, and texture by objective mcasurements and for preference by a consumer panel. Although differences in preference were significant, the concentrations of NaCl and acid, or the values of texture were not significantly related to these differences. The results indicated that NaCl in processed dill pickles could be reduced from present levels without affecting sensory preference for the product.
Antioxidant Activity in Dried Orange
Authors: WILLIAMS NOREEN S. , HARRIS NATHOLYN D. 
Published: August 2006

ABSTRACTThe antioxidant properties of ground, dried orange when incor porated into ground beef were studied. The 2‐thiobarbituric acid test indicated that at the 3% and 7% levels, by weight, dried orange reduced rancidity development in both frozen and unfrozen cooked meats but not in raw meats. in a second test photometric measurements showed carotene bleaching and thus oxidation to be reduced by a methanol extract of the dried orange. Compounds responsible for antioxidant activity were not identified.
Debittering Citrus Juices with β‐Cyclodextrin Polymer
Authors: SHAW P. E. , WILSON C. W. 
Published: August 2006

ABSTRACTA β‐cyclodextrin polymer was used to remove the bitter substances limonin and naringin from aqueous solution and from filtered orange and grapefruit juices using batch and continuous flow column treatments. Other components such as naringenin 7β‐rutinoside, coumarins and flavonoids were removed, but the total soluble solids (°Brix), total acidity and ascorbic acid content of the juice were unchanged. The polymer could be regenerated by extraction with an organic solvent.
Raoult's Law, Water Activity and Moisture Availability in Solutions
Authors: CAURIE M. 
Published: August 2006

ABSTRACTA rationalization of Raoult's law has led to the conclusion that water activity (aw) is a joint solution property of vapor pressure, solute and solvent concentrations. It is shown from this that aw is not a measure of the absolute value of the mole fraction of water as indicated by Raoult's law but a measure of only a fraction of the mole fraction of water remaining free in solution available and unbound to solute molecules. The law is shown to overestimate this water activity (aw) at all dilutions by an amount equal to the product of the mole fraction of solute and the lowered relative vapor pressure the solute generates in solution.
Evaluation of the Water Binding Properties of Food Hydrocolloids by Physical/Chemical Methods and in a Low Fat Meat Emulsion
Authors: WALLINGFORD L. , LABUZA T. P. 
Published: August 2006

ABSTRACTThe Baumann capillary suction apparatus, the cryoscopic osmometer, and moisture sorption isotherms were used to measure the water‐binding capacity (WBC) of several macromolecular food grade hydrocolloids. Although each method was able to distinguish between ingredients of different WBC's, the values obtained by the three methods were very different from each other. A significant correlation was only found between the osmometer data and the moisture sorption data at aw= 0.98, while neither method correlated with the WBC as determined by the Baumann method. The Baumann method was found to give the best prediction of a hydrocolloid's relative WBC in a low fat meat emulsion food system when compared to the typical WBC methods used for meats. Xanthan gum was found to be the best gum in retention of added water.
Determination of Foaming Properties of Proteins by Conductivity Measurements
Authors: KATO AKIO , TAKAHASHI ATSUNOBU , MATSUDOMI NAOTOSHI , KOBAYASHI KUNIHIKO 
Published: August 2006

ABSTRACTA new method was established to estimate the foaming properties of proteins from the conductivity of foams using a simple apparatus that consisted of a glass column with the conductivity cell. A close correlation was observed between the initial conductivity of foams and the foam volumes of heat‐denatured ovalbumins or 11 native proteins, suggesting that the initial conductivity of foams can be used as a measure of foaming power. In addition, a close correlation was obtained between the foam stability determined from changes in the conductivity and foam volume with time of heat‐denatured ovalbumins or 11 native proteins, suggesting that foam stability also can be estimated from changes in the conductivity of foams. The advantages of the conductivity measurements are to determine the foaming properties more simply and accurately than the currently used methods.
Alpha‐Chaconine and Alpha‐Solanine Content of Potato Peels and Potato Peel Products
Authors: BUSHWAY RODNEY J. , BUREAU JANICE L. , McGANN DEBORAH F. 
Published: August 2006

ABSTRACTTwelve samples of raw and cooked potato peels from commercial potato varieties were analyzed for their α‐chaconine and α‐solanine content by high‐performance liquid chromatography (HPLC). Raw peels contained 1.30–56.67 mg/100g peel (wet weight) α‐chaconine and 0.5–50.16 mg/100g peel (wet weight) α‐solanine. Raw flesh from the same potatoes contained 0.02–2.32 mg/100g flesh (wet weight) α‐chaconine and 0.01–2.18 mg/100g flesh (wet weight) of α‐solanine. Peels were cooked by baking, frying and baking‐frying. The two types of fried peels contained more α‐chaconine (2.18–92.82 mg/100g cooked peel) and α‐solanine (1.09–72.09 mg/100g cooked peel). Four commercial potato peel products – wedges, slices, fried peels and baked‐fried peels – contained 3.60–13.71 mg α‐chaconine/100g cooked product and 1.60–10.48 mg α‐solanine/100g cooked product.
A New Protein Band Appearing in the Electrophoretic Pattern of Egg White Heated at Below 60°C
Authors: NAKAMURA RYO , MATSUDA TSUKASA 
Published: August 2006

ABSTRACTWhen egg white was heated to between 50° and 60°C, a new protein band appeared in its polyacrylamide gel electrophoretic pattern. The formation of the protein band in stored egg white was almost the same as that of fresh egg white. This protein band was shown to be induced by the interaction between macroglobulin and lysozyme during the egg white heating. The optimum temperature for its formation was between 54°C and 57°C. This band formation may be used as an indicator for heat treatment of egg white.
Effect of Trans Fatty Acids on Protein Utilization and Serum Cholesterol
Authors: ISLAM MIR N. , SCHLITZER JENNIFER L. , ISLAM NAFISA B. 
Published: August 2006

ABSTRACTRats were fed PER diets containing various proportions of cis and trans fatty acids as triolein, trielaidin, soybean oil (SO) or hydrogenated SO at 7.8% by weight of the diet. Additional rats were fed SO or hydrogenated SO at 20.1% of the diet. The PER, although in the normal range for casein, was significantly (P < 0.01) lower in rats fed trielaidin. Food consumption and weight gains were slightly greater in trans‐fed than cis‐fed rats. The former had greater fecal fat excretion than the latter; serum cholesterol levels of the former were lower with the 7.8% but not the 20.1% fat diet.
Iranian Flat Breads: Relative Bioavailability of Zinc
Authors: FARIDI H. A. , FINNEY P. L. , RUBENTHALER G. L. 
Published: August 2006

ABSTRACTThe effect of flour extraction rate, type and length of fermentation and baking conditions on relative bioavailability of zinc of five distinctly different Iranian flat breads and their unfermented doughs, was determined using weanling rats fed low (5.5 ppm) levels of dietary zinc. When breads rather than unfermented doughs were used for preparation of diets, with one exception, bioavailability of Zn significantly (P < 0.05) improved. Rats on the barbari‐bread‐based diet showed the highest weight gain and femur zinc content. There was no significant difference in weight gain among rats on dough‐based diets. High correlation of weight gain and femur zinc with feed intake and low or no correlation with fiber or Zn:phytate molar ratio of the diets was observed.
Effects of Reduction or Replacement of Sodium Chloride on Growth of Micrococcus, Moraxella and Lactobacillus Inoculated Ground Pork
Authors: TERRELL R. N. , QUINTANILLA M. , VANDERZANT C. , GARDNER F. A. 
Published: August 2006

ABSTRACTThree replications each of ground pork inoculated with either a Moraxella, Micrococcus, or a Lactobacillus species were used to determine effects of reduction or replacement of NaCl on viable counts of these bacteria. Type or level of chloride salt did not affect (P > 0.05) Micrococcus counts. Likewise, Moraxella counts were not affected (P > 0.05) by type or level of chloride salt. However, with Lactobacillus as inoculum, reducing NaCl by 50% slightly increased these counts. Data suggest that reduction or replacement of NaCl influenced the development of the Lactobacillus culture but had no significant effect on the growth characteristics of the other two bacterial cultures.
Moisture Sorption Isotherms for Bacon Slices
Authors: KONSTANCE R. P. , CRAIG J. C. , PANZER C. C. 
Published: August 2006

ABSTRACTThere is substantial evidence that controlled dehydration of bacon products to a water activity of 0.92 or below should allow control of spore outgrowth and toxin production by Clostridium botulinum and permit reduction of added nitrite levels. This study presents sorption data necessary for the development of a practical dehydration technique for bacon. Variations in fat/lean ratio, storage temperature, sorption mode, and drying method result in changes to the moisture sorption isotherms. Of these parameters only fat/lean variability of bacon significantly affects the isotherms at water activity levels above 0.90. Empirical equations for the isotherms were derived and used to establish differences in the isotherms due to variation in the parameters studied.
Biochemical and Quality Characteristics of Ovine Muscles as Affected by Electrical Stimulation, Hot Boning, and Mode of Chilling
Authors: RASHID N. H. , HENRICKSON R. L. , ASGHAR A. , CLAYPOOL P. L. 
Published: August 2006

ABSTRACTThe combined effects of electrical stimulation and carcass holding temperature were evaluated on some biochemical and quality characteristics of intact and hot‐boned ovine muscles. Twenty‐four lamb sides were randomly assigned to four treatments. Electrical stimulation was performed within 15 min postmortem (350 V with 10 Hz) for 4 min. Electrically stimulated and slowly chilled (5 hr at 14 ± 2°C) sides significantly exhibited more rapid pH decline in the longissimus dorsi (LD) muscle, less cold shortening in the semitendinosus (ST) muscle and greater tenderness in both LD and ST muscles than sides chilled at 2°C. None of the treatments had any effect on cooking loss in ST and LD muscles, lean color of LD muscle during a 4‐day retail display, and solubility of different protein fractions as well as the swelling factor of the stroma protein of LD muscles.