bluuebunny/crossref_metadata_2025_split huggingface dataset:
Unhydrogenated Palm Oil as a Stabilizer for Peanut Butter
Authors: HINDS M. J. , CHINNAN M. S. , BEUCHAT L. R. 
Published: August 2006

ABSTRACTResponse surface methodology was used to investigate the potential of unhydrogenated palm oil (PO), with and without peanut shell flour (PSF), to prevent oil separation in peanut butter. Percent oil separation, texture and color attributes were measured after 0, 1 and 2 wk storage at 15, 25 and 35°C. Computer‐generated contour plots indicated that 2.0–2.5% PO should effectively stabilize peanut butter stored at 21–24°C for ≥ 1 year without affecting color. PSF (≥ 0.8%) decreased L value of color by a 5% but did not increase firmness of experimental products containing PO. Samples stabilized with PO were softer than those containing a commercial stabilizer.
Optimizing Thermal Process for Canned White Beans in Water Cascading Retorts
Authors: VAN LOEY A. , FRANSIS A. , HENDRICKX M. , MAESMANS G. , de NORONHA J. , TOBBACK P. 
Published: August 2006

ABSTRACTBased on thermal degradation kinetics and heat transfer expressed as the Ball formula method, a simplified approach was used to optimize sterilization processes for thermal softening of white beans (Phaseolus vulgaris, subsp. nanus Metz., variety Manteca de Leon) Constant retort profiles in a still and end‐over‐end rotary water cascading retort (Barriquand Steriflow) were used. Quality attributes of beans processed at the optimum were evaluated by a trained taste panel and by a tenderometer. Both approaches could distinguish (P<0.01) between attributes of products from optimal rotary and still processes. End‐over‐end rotation resulted in faster heat penetration and better quality retention of beans. Texture of white beans processed at 4° or 8°C from the optimal temperature could be distinguished (P<0.01) by the sensory panel and by the tenderometer.
Free D‐ and L‐Amino Acid Evolution During Sourdough Fermentation and Baking
Authors: GOBBETTI M. , SIMONETTI M. S. , ROSSI J. , COSSIGNANI L , CORSETTI A. , DAMIANI P. 
Published: August 2006

ABSTRACTThe evolution of free D‐ and L‐amino acids in sourdoughs started with various lactic acid bacteria (LAB) and yeasts was studied. Lactobacillus brevis subsp. lindneri CB1 and Lactobacillus plantrum DC400 had high proteolytic activity. During sourdough fermentation, Saccharomyces cerevisiae 141 and Saccharomyces exiguus M14 sequentially utilized free amino acids produced by bacterial activity. Due to increased cell yeast autolysis, more S. exiguus M14 inocula caused more free amino acids which were partially utilized by LAB without causing hydrolysis of wheat flour protein. D‐alanine, D‐glutamic acid and traces of other D‐isomers were observed in sourdoughs fermented with L. brevis subsp. lindneri CB1 and S. cerevisiae 141. Free total D‐ and L‐amino acid content decreased by more than 44% after baking the sourdoughs. No abiotic generation of new D‐amino acid isomers was detected in the baked sourdoughs.
Screw Configuration Effects on Corn Starch Expansion During Extrusion
Authors: SOKHEY AVTAR S. , KOLLENGODE ANANTHA N. , HANNA MILFORD A. 
Published: August 2006

ABSTRACTNormal corn starch was extrusion cooked in a Brabender single‐screw extruder. Three screws with no mixing, one mixing or two mixing elements were used to extrude the samples through a 3 mm cylindrical die nozzle at 140°C barrel temperature and 140 rpm screw speed. Dependent variables included overall and radial expansion ratios, bulk density and specific mechanical energy (SME). Extrudates were ground and re‐extruded using the same three screws, and the same extrusion conditions. Significant differences (P < 0.05) in bulk density, SME and radial expansion ratio were found on re‐extrusion. No changes occurred in overall expansion ratio (P < 0.05).
Properties of Edible Films from Total Milk Protein
Authors: MAYNES JONATHAN R. , KROCHTA JOHN M. 
Published: August 2006

ABSTRACTThe mechanical properties and water vapor permeability of edible films made from various total milk proteins (TMPs) were investigated. Two TMPs obtained from nonfat dry milk (NDM) by removing lactose and three TMPs obtained from a commercial source were studied. Lactose was extracted from NDM by ultrafiltration or suspension in ethanol followed by filtration. TMP concentrate obtained by ultrafiltration (UF) produced films with the lowest water vapor permeability (WVP) and the highest tensile strength at break. Commercial TMP concentrates produced films more ductile than those from the UF‐TMP or retentate from ethanol extraction. Further research is needed to improve mechanical properties of UF‐TMP films without increasing the WVP.
Low‐Fat Bologna and Beaker Sausage: Effects of Carrageenans and Chloride Salts
Authors: TRIUS A. , SEBRANEK J.G. , RUST R.E. , CARR J.M. 
Published: August 2006

ABSTRACTTwo meat products, regular bologna and bologna‐like beaker sausage, were used to test performance of low‐fat bologna batters prepared with two chloride salts (NaCl or KCl) and two carrageenan types (kappa or lambda). In the beaker sausage, two carrageenan‐salt combinations lowered cooking loss compared to controls, and lambda‐carrageenan in the presence of potassium cations was most effective. In regular bologna, none of the carrageenan‐salt combinations lowered the cooking loss usually resulting with large amounts of added water. Also, treatments with lambda‐carrageenan were less firm than high‐fat or low‐fat controls.
Modeling NaCl and KCl Movement in Fynbo Cheese during Salting
Authors: ZORRILLA SUSANA E. , RUBIOLO AMELIA C. 
Published: August 2006

ABSTRACTA model considering a ternary diffusion in axial and radial directions of a finite cylindrical solid was developed for predicting NaCl and KCl concentrations in cheese during brining. The generalized Fick's law form, negligible external mass transfer resistance, and an equilibrium between cheese and brine solution were assumed. Cheese samples (12 × 6 cm) were salted in a KCl‐NaCl) brine solution. NaCl and KCl concentrations were determined experimentally and theoretically at 5, 10 and 15 hr. The average relative error of the model was higher for KCl than for NaCl and increased with brining time. The model can be applied to systems of similar geometry and conditions provided diffusion constants are known.
Histamine, Putrescine and Cadaverine Formation in Spanish Semipreserved Anchovies as Affected by Time/Temperature
Authors: RODRIGUEZ‐JEREZ J.J. , LOPEZ‐SABATER E.I. , HERNANDEZ‐HERRERO M.M. , MORA‐VENTURA M.T. 
Published: August 2006

ABSTRACTWe studied the changes in counts of mesophilic, psychrotrophic, entera‐bacteria, sulphite‐reducing andVibriomicroorganisms in commercial samples of Spanish semipreserved anchovies. The influence of NaCl, oxygen concentration and pH on bacterial growth and histamine, putrescine and cadaverine formation were also studied. Notable histamine formation was detected in samples incubated at 20°C and preserved in olive oil (443.68 ppm‐3012.13 ppm). This accumulation was probably caused by the conditions of the product, pH 5–6, relatively low NaCl (< 15%), and permissive temperature (product not refrigerated). Correlation between the microorganisms and histamine formation was not clear. Histamine was produced by too high storage temperatures but not by the ripening process.
Carp Natural Actomyosin: Thermal Denaturation Mechanism
Authors: SANO TAKESHI , OHNO TETSUJI , OTSUKA‐FUCHINO HISAKO , MATSUMOTO JUICHIRO J. , TSUCHIYA TAKAHIDE 
Published: August 2006

ABSTRACTStructural changes of actomyosin, the major protein of muscle, on heating have been estimated on ATPase activity. We investigated carp actomyosin molecule changes on heating based on biophysical and biochemical techniques. Actomyosin molecules began to unfold at ∼30°C. Hydrophobic amino acid residues and SH groups, which had been inside the molecule, emerged to the surface. Because of hydrophobic interactions and disulfide bonds, actomyosin molecules formed aggregates. At > 40°C, a part of myosin molecules was dissociated from actin filaments. Thus, dissociated myosin and the myosin‐lacking molecules co‐existed. In addition, fragmentation of actin filaments was observed, which was associated with the dissociation of myosin molecules. At ≥ 60 °C actomyosin molecules formed larger aggregates, in which no filamentous shape was observed. This aggregation occurred mainly by formation of SS bonds.
Temperature and pH Affect Transglutaminase‐Catalyzed “Setting” of Crude Fish Actomyosin
Authors: JOSEPH D. , LANIER T. C. , HAMANN D. D. 
Published: August 2006

ABSTRACTDynamic rheological properties of actomyosin from two species (Alaska pollock, Atlantic croaker) were monitored during preincubation (setting) at 25°C and 37°C. followed bv nronrammed (l°C/min) cookinn to 77°C. Added guinea pig liver transgluianase enhanced gelation, as indicated by increases in both storage modulus (G′) and percentage of polymerized myosin heavy chain (MHC). In the presence of added transglutaminase maximum G′ and MHC polymerization occurred at the same conditions of pH and temperature which were optimum for setting of surimi pastes. This suggested that the transglutaminase‐mediated setting reaction in surimi was constrained more by the conformation of the substrate (i.e., myosin) than by that of the enzyme.
Cowpeas Tannins Related to Cultivar, Maturity, Dehulling and Heating
Authors: CHANG M.‐J. , COLLINS J.L. , BAILEY J.W. , COFFEY D.L. 
Published: August 2006

ABSTRACTTannins were analyzed on three cultivars of cowpeas at three maturity stages. Cultivars differed in testa darkening which increased during maturation. Darker testa had greater tannin concentrations. Testa tannins increased up to 7‐fold during maturation and up to 96% of the tannins were found in the testa. The sum of tannins in individually tested cotyledon and testa was up to 10.7 times greater than that found from analysis of whole cowpea after grinding to 20‐mesh. Heating in water reduced whole cowpea tannins 38–76%; cotyledon 53–59%, and testa 66–75%.
Blanching Leafy Vegetables with Electromagnetic Energy
Authors: PONNE CARINA T. , BAYSAL TANER , YUKSEL DOGAN 
Published: August 2006

ABSTRACTApplication of radio frequency, microwave, microwave‐steam and infrared energy for blanching of leafy vegetables (endive and spinach) was studied and compared with conventional hot water and steam blanching. The quality of vegetables both frozen and sterilized was evaluated by instrumental and sensory analysis. Effects of blanching methods were most pronounced in frozen products. No quality differences occurred for infrared and radio frequency treatments. However, microwave energy alone or in combination with steam in the blanching process improved vitamin C retention, gave higher Instron force values and better sensory characteristics.
HPLC Determination of Sugars and Starch in Green Beans
Authors: LOPEZ‐HERNANDEZ J. , GONZALEZ‐CASTRO M.J. , VAZQUEZ‐BLANCO M.E. , VAZQUEZ‐ODERIZ M.L. , SIMAL‐LOZANO J. 
Published: August 2006

ABSTRACTA reversed‐phase HPLC method using a Spherisorb NH2 column and 85:15 v/v acetonitrile/water as mobile phase was developed for determination of starch and soluble sugars (glucose, fructose and sucrose) in plants. When applied to pure starch samples, the analytical method was as accurate as the official AOAC method and had better precision (coefficient of variation 0.87% vs 1.27%). When applied to green bean (Phaseolus vulgaris L.), recovery was 97.7% for starch, 98.0% for glucose and 98.1% for both fructose and sucrose.
Microbial Populations and Malolactic Fermentation of Apple Cider using Traditional and Modified Methods
Authors: DUEÑAS M. , IRASTORZA A. , FERNANDEZ K. , BILBAO A. , HUERTA A. 
Published: August 2006

ABSTRACTThe evolution of yeasts and lactic acid bacteria was examined during two methods of cider making: the traditional employed unwashed apples of different varieties and the modified used a sole washed acidic apple variety with temperature control during the cider making process. The alcoholic fermentation was carried out mainly by Kloeckera apiculata and Sacharomyces cerevisiae species, and their distributions were similar in the two methods. In the traditional, the malolactic fermentation proceeded at the same time as alcoholic fermentation and the “piqure lactique” occurred. In the modified method, no malolactic fermentation took place. In all musts, a fundamentally heterofermentative lactic flora was found, with Lactobacillus species most abundant in the traditional process.
Plum Juice Quality Affected by Enzyme Treatment and Fining
Authors: CHANG TUNG‐SUN , SIDDIQ MUHAMMAD , SINHA NIRMAL K. , CASH JERRY N. 
Published: August 2006

ABSTRACTJuice from six plum (Primus domestica L.) cultivars, Au Red, Abundance, Pobeda, Shiro, Peach Plum and Early Golden, was extracted using 0.2% Clarex® L pectinase. The juice was processed as high temperature‐short time (HTST)‐unfined juice, fined juice or HTST‐fined juice, and analyzed for yield, clarity, pectin content, soluble solids, pH, titratable acidity, color, sugars, total anthocyanins and total phenolics. Pectinase treatment resulted in 41–214% increase in juice yields, with highest increase for Au Red. Enzyme‐extracted juice averaged 54% lower pectin than controls, and fining further reduced pectin. Enzyme treatment also improved juice soluble solids and color. A consumer type sensory panel indicated juice from Abundance, Pobeda and Peach Plum had best flavor and acceptability.
Gel Properties of Whey Protein Concentrates as Influenced by Ionized Calcium
Authors: SMITH DENISE M. , ROSE ALLAN J. 
Published: August 2006

ABSTRACTIonic calcium in four whey protein concentrates (WPC) was decreased using sodium tripolyphosphate (NaTPP) or ethylenediamine tetraacetic acid (EDTA) and effects on gel properties were determined. Total calcium ranged from 0.22–0.41 g/100g WPC and ionic calcium 2.98–47.25 mg/100g protein. Hardness was maximized and expressible moisture (EM) minimized in three WPC gels with 10 mM NaTPP. EDTA had a similar effect on one WPC gel. Addition of 10 mM NaTPP decreased ionic calcium to 5.23–10.31 mg/100g protein. NaTPP or CaCl2 did not improve hardness or EM of one WPC gel which contained the lowest total and ionized calcium. Chelating agents were effective in improving gel properties of WPC containing higher than optimal calcium.
Functional Properties of Chinese Rapeseed Protein Isolates
Authors: XU L. , DIOSADY L L. 
Published: August 2006

ABSTRACTA membrane‐based protein isolation process developed in our laboratory produced two protein isolates from CH3OH/NH3/H2O‐hexane‐extracted Chinese rapeseed meal. Both contained ∼99% protein (NX6.25), and they were essentially free of glucosinolates or their breakdown products (<2,2 μmol/g). Their functional properties were evaluated and compared with a commercial soybean protein isolate. The precipitated isolate gave high values for all properties except nitrogen solubility index (NSI) while the soluble isolate showed excellent NSI and fat absorption but poor emulsification characteristics. They both had good foaming properties. The two Chinese rapeseed protein isolates complemented each other and were comparable to soybean protein isolate in most functions.
Carrot Juice Color, Carotenoids, and Nonstarchy Polysaccharides as Affected by Processing Conditions
Authors: BAO B. , CHANG K. C. 
Published: August 2006

ABSTRACTEffects of processing variables on color, α‐ and β‐carotenes, and non‐starchy polysaccharides (NSP) of carrot juice products were investigated. Unblanched‘carrots produced the highest amounts of juice and lowest amounts of pulp. Compared to color of fresh juice, canned juice from acetic acid‐blanched carrots retained redness best, and juice from unblanched carrots retained the least. Juice products from unblanched carrots retained highest total carotenes. Retorting, concentrating, and freeze‐drying partly reduced juice product carotenes. In most cases, the reduced amounts from various processing methods were greater for β‐carotene than for α‐carotene. NSP contents of juice products ranged from 1.1 to 1.5%.
High‐Pressure and Freezing Pretreatment Effects on Drying, Rehydration, Texture and Color of Green Beans, Carrots and Potatoes
Authors: ESHTIAGHI M. N. , STUTE R. , KNORR D. 
Published: August 2006

ABSTRACTHigh‐pressure pretreated and frozen green beans, carrot dice or potato cubes were fluidized bed dried and compared to untreated, pressure‐treated or water‐blanched dried samples. Drying rates varied with pre‐treatments. Freezing resulted in highest drying rates. Pressure‐treated and water‐blanched samples retained highly acceptable colors. Freezing or hot‐water blanching or high‐pressure pretreatment, followed by freezing, gave good rehydration. High‐pressure treatment resulted in incomplete rehydration but combined with freezing, water uptake was between 2.1 and 4.8 mL/g. Retention of cell wall structures of frozen samples during drying was presumed responsible for more efficient mass transfer. Texture measurements revealed significant effects of pretreatments. Pressure‐treated samples had texture nearest that of the raw material. No major differences in color were observed.
Firmness and Cell Wall Characteristics of Pasteurized Jalapeño Pepper Rings Affected by Calcium Chloride and Acetic Acid
Authors: HOWARD L.R. , BURMA P. , WAGNER A.B. 
Published: August 2006

ABSTRACTPepper rings packed in brine containing CaCl2 were firmer, had higher bound calcium, chelator soluble pectin and pectin DE, and less water‐soluble pectin (WSP) than peppers packed in brine containing no CaCl2. Pepper rings packed in low acid brines (1% and 1.2% acetic acid) were firmer and had less WSP than those packed in high acid brine. Those samples (4% acetic acid) resulted in softening and pectin solubilization, but CaCl2 resulted in less softening. Monosaccharide composition of cell walls was not affected by CaCl2 or acetic acid. Firmness retention in CaCl2 treated samples was probably due to greater association between calcium ions and pectic substances, which resisted acid hydrolysis.
Alpha‐Tomatine Purification and Quantification in Tomatoes by HPLC
Authors: KOZUKUE NOBUYUKI , KOZUKUE ETSUKO , YAMASHITA HIDEYO , FUJII SATOSHI 
Published: August 2006

ABSTRACTA high‐performance liquid chromatographic procedure was developed for purification and quantification of α‐tomatine from tomatoes. A crude preparation of glycoalkaloids from tomato fruits was fractionated on a column of Nucleosil NH2 (10 μm), and eluted with a mixture of tetrahydrofuran/acetonitrile/0.02 M KH2PO4 (50/30/20, v/v/v). The column effluent was monitored at 205 run. Total analysis of α‐tomatine was completed in < 10 min. It was present at highest concentrations in fruit at the mature‐green stage but its level decreased rapidly as fruit approached full maturity. The technique should be useful for analysis of α‐tomatine in biological samples.
Modeling Ice Crystal Coarsening in Concentrated Disperse Food Systems
Authors: SUTTON R. L. , EVANS I.D. , CRILLY J. F. 
Published: August 2006

ABSTRACTRecrystallization of ice in frozen concentrated aqueous sugar solutions was treated as a diffusion controlled process and has been modeled using a combination of a modified Lifshitz, Slyozov and Wagner theory for coarsening in dispersed phase systems and a mean field theory. The model has been tested using aqueous fructose solutions, water ices and ice creams under a range of time and temperature histories. The model provides data which are in accord with experiments and also suggests that recrystallization cannot be modeled using only diffusion. In certain circumstances other processes must also be considered.
Extrudate Characterization by Image Processing
Authors: TAN J. , GAO X. , HSIEH F. 
Published: August 2006

ABSTRACTImage processing techniques were used to characterize an extruded food product. Several image features in color and surface texture were developed and tested for their effectiveness to reflect changes in product appearance resulting from variations in extrusion conditions. The effects of process variables were related to the image features. Hue function conveyed more information about surface texture than did saturation or intensity functions.
Capillary Zone Electrophoresis of Fish Muscle Sarcoplasmic Proteins
Authors: LeBLANC E.L. , SINGH S. , LeBLANC R.J. 
Published: August 2006

ABSTRACTA capillary zone electrophoresis (CZE) method for rapid separation of fish muscle sarcoplasmic proteins (SAJR) was developed using a highionic‐strength phosphate buffer and an untreated, fused silica capillary (20 μm i.d. X 20 cm). Changes in pH between 6.6‐7.5 resulted in differences in mobility, separation factors, and number of SAR moieties. An optimal SAR profile was obtained at pH 7.4. When used to monitor frozen storage changes in SAR from cod (Atlantic, Ling, Pacific) and pollock fillets, the procedure indicated both species differences and low‐and high‐ molecular‐weight frozen storage changes. CZE is an effective screening/quantification alternative to conventional electrophoresis and/ or HPLC because it is fast (<10 min), simple, sensitive, precise, and readily automated.
Energy Catabolism in Rabbit Muscle as Affected by Brine Injection: 31P NMR Studies
Authors: BIELICKI GUY , BENDERBOUS SORAYA , FOUCAT LOÏC , DONNAT JEAN PIERRE , RENOU JEAN PIERRE 
Published: August 2006

ABSTRACTThe energy catabolism in brine‐injected muscles was examined by 31P Nuclear Magnetic Resonance (NMR) spectroscopy. Immediately after death of rabbits, brines containing NaCl, with or without pyrophosphate, were injected into the arterial system. 31P NMR spectra at 4°revealed marked heterogeneity in postmortem catabolism due to brine diffusion. The heterogeneity of the Pi signal for injected muscles reflected the existence of muscle areas with different intracellular pH values. This observation suggested an increase in rate of glycolysis for fibers experiencing brine. The heterogeneity of brine diffusion seemed to be affected by method of injection.
Dynamics of Crust Formation and Kinetics of Quality Changes During Frying of Meatballs
Authors: ATEBA P. , MITTAL G. S. 
Published: August 2006

ABSTRACTMathematical models describing dynamics of crust formation and kinetics of crust color and firmness changes were developed for the deep‐fat frying of beef meatballs. Good agreement (R2 ranged between 0.815 and 0.987) was observed between experimental and predicted data. Crust color lightness, redness, and yellowness decreased exponentially with frying time while total color change increased. All color parameters followed first order reaction kinetics. Meatball firmness was measured by peak force obtained from a puncture test whose kinetics model had a reaction rate constant of 5.39E‐3 1/(s.Nn‐1) and a reaction order of 0.0013.
Hemoglobin, Myoglobin, and Total Pigments in Beef and Chicken Muscles: Chromatographic Determination
Authors: HAN D. , McMILLIN K. W. , GODBER J. S. 
Published: August 2006

ABSTRACTSpectrophotometric determinations of myoglobin (Mb) and hemoglobin (Hb) in bovine longissimus and psoas and chicken thigh and drumstick muscles were compared using size exclusion (SE) and hydrophobic interaction (HI) high performance liquid chromatography (HPLC). Detection limit (61 ng) and standard deviation for total pigments were lower with SE than with HI. Bovine and chicken Mb and Hb coeluted with SE‐HPLC. Mb and Hb from bovine muscles were separated using HI‐HPLC, but pigment concentrations in chicken muscles were below detection limits of the HI‐HPLC method. The amounts of Mb and Hb in longissimus and psoas muscles differed with individual cattle.