bluuebunny/crossref_metadata_2025_split huggingface dataset:
Dough‐leavening by Zymomonas mobilis and Its Application to Breadmaking
Authors: ODA YUJI , TONOMURA KENZO 
Published: August 2006

ABSTRACTAmong five strains of Zymomonas mobilis strain Z6C had the highest leavening ability in doughs containing either glucose or sucrose. Z6C most efficiently leavened the dough when it contained 5% sucrose, and this leavening ability was twice as much as that of commercial compressed yeast. At the same concentrations of NaCl, the leavening ability of Z6C was reduced more than that of baker's yeast. When comparing baked goods made with yeast, those made with Z6C had similar specific volumes, but Z6C baked goods had slight acidic flavor. Chromatographic analysis of head‐space gas of yeast‐leavened bread showed that two chemicals appearing in Z6C leavened bread were missing.
Sorbent Extraction and Analysis of Volatile Metabolites Synthesized by Lactic Acid Bacteria in a Synthetic Medium
Authors: EDWARDS C. G. , PETERSON J. C. 
Published: August 2006

ABSTRACTVolatile metabolites synthesized by strains of Luctobacillus brevis, L. fructivorans, L. hilgardii, L. plantarum, Pediococcus parvulus, and Leuconostoc oenos, originally isolated from commercial wines, were extracted from a synthetic medium using C18 sorbent cartridges and analyzed using gas‐liquid chromatography. All organisms synthesized isoamyl alcohol, 1‐hexanol, 3‐(methylthio)‐1‐propanol, and 2‐phenyl ethanol in varying concentrations. Several other alcohols, acids, aldehydes, and esters were produced or utilized by some species or strains and enabled differentiation of the organisms. Recoveries of metabolites were dependent on the compounds, matrix, and presence of ethanol.
Rates of Crystallization of Dried Lactose‐sucrose Mixtures
Authors: ARVANITOYANNIS I. , BLANSHARD JOHN M.V. 
Published: August 2006

ABSTRACTThe isothermal crystallization kinetics of glassy lactose/sucrose mixtures were studied at several storage temperatures (close to Tg and Tm). The kinetic parameters implicit in the Avrami equation were determined. Activation energies for transport (ED) and surface nucleation (W*) were also found and correlated to the molar composition of the lactose/sucrose mixtures. A monotonic increase in the half crystallization time (t1/z), Avrami index (n), % crystallization per day, activation energy for transport (ED) and surface nucleation energy (W*) and a decrease in the crystallization velocity constants (K) were related to the increase in the lactose content of lactose/sucrose mixtures.
Uniaxial Extensional Viscosity During Extrusion Cooking from Entrance Pressure Drop Method
Authors: BHATTACHARYA M. , PADMANABHAN M. , SEETHAMRAJU K. 
Published: August 2006

ABSTRACTUniaxial extensional viscosity of corn meal at moisture contents of 30 and 35% (dry weight basis) and temerature of 160 and 180°C was estimated from entrance pressure'drop measurements during extrusion cooking. The value of the shear component of the entrance pressure drop was an order of magnitude below that of the extensional component. Food doughs exhibited shear thinning and extension thinning behavior during processing conditions used. Increasing moisture and temperature decreased extensional viscosity at higher extension rates. The Trouton ratio ranged from 25 to 50 and was affected by product moisture content, barrel temperature, and deformation rate.
Thermal Processing Affects Properties of Commercial Shrimp and Scallops
Authors: MURAKAMI EDGAR G. 
Published: August 2006

ABSTRACTCommercial shrimp and scallops were blanched, cooked and canned and their thermal conductivity, density and volumetric expansion were measured. Thermal conductivity was measured with a line‐heat source technique while density and volumetric expansion were determined with a gravimetric method. Shrimp and scallops lost moisture and shrunk by <30 and 50%, respectively. Thermal conductivities decreased by <5%, whereas densities increased by 4%.
Assay Systems and Characterization of Pacific Whiting (Merluccius productus) Protease
Authors: AN HAEJUNG , SEYMOUR THOMAS A. , WU JUWEN , MORRISSEY MICHAEL T. 
Published: August 2006

ABSTRACTCommonly used protease assays and substrates were compared for sensitivity and simplicity in analyzing proteolytic activity in Pacific whiting causing gel weakening of surimi during heat‐setting. Assay based on detection of trichloroacetic acid (TCA)‐soluble products, using azocasein as substrate, showed highest sensitivity. By that assay, optimal pH of the protease was 5.5, and optimal temperature, 55°. The validity of the assay for measuring activity was confirmed by pH profiles of residual proteolytic and autolytic activities of uncooked surimi. These analyses showed pH profiles similar to those of fish juice with a pH optimum of 5.5.
Functions of Added Calcium in Acid Milk Coagulation
Authors: GASTALDI E. , PELLEGRINI O. , LAGAUDE A. , DE LA FUENTE B. TARODO 
Published: August 2006

ABSTRACTChanges in calcium solubilization and rennet reaction rate were investigated after the addition of calcium (6.25 mM) to reconstituted milk. Analysis of soluble and ionic calcium showed that distribution of added calcium was very fast (60 and 25 min, respectively), and that micelles of enriched milk remained more mineralized at pH 6.70 to 5.00. In the presence of sufficient amounts of rennet and hydrogen ions, K‐CSSeh hydrolysis and aggregation rates were increased by addition of calcium. The calcium supplement led to extended maintenance of the micellar structure and to a more easily drained curd. Thus, it could be used advantageously for lactic acid cheese making.
Phase Behavior and Mechanical Properties of TripaImitin/Butterfat Mixtures
Authors: FAIRLEY PETER , GERMAN J. BRUCE , KROCHTA JOHN M. 
Published: August 2006

ABSTRACTThe functionality of butterfat can be improved by fractionation, a process that can be considered as enrichment of butterfat with long‐chain saturated fatty acids. Model hard fractions were produced by adding tripalmitin to butterfat, in ratios from 0.9:0.1 through 0.1:0.9. The model system had very similar thermal behavior and mechanical properties to true fractions. The phase behavior of tripalmitin/butterfat mixtures was determined. Such butterfat fractions have potential as a moisture barrier in edible films and coatings. Tripalmitin‐enriched butterfat is an alternative to hard butterfat fractions in some applications.
Relationship Between Blocked Lysine and Carbohydrate Composition of Infant Formulas
Authors: EVANGELISTI FILIPPO , CALCAGNO CLAUDIO , ZUNIN PAOLA 
Published: August 2006

ABSTRACTThe quantity of blocked lysine in spray‐dried infant formulas in Italy was calculated by the furosine method. This quantity was then correlated with the composition of the carbohydrate fraction. In formulas containing only lactose as carbohydrate its presence in large quantities (6.7–7.5 g/100 mL of formula as fed), with a lysine‐rich protein fraction, may lead to amino acid blocking of >20%. In formulas in which lactose was substituted with low‐DE maltodextrin a reduction of lysine blocking was possible. Addition of glucose may result in high levels of blocked lysine.
Sensory, Physical, and Microbiological Properties of Liquid Whitener from Peanuts
Authors: MALUNDO T.M.M. , RESURRECCION A.V.A. , WARE G.O. , BEUCHAT L.R. 
Published: August 2006

ABSTRACTLiquid whitener was prepared using peanut extract, cottonseed oil, and water. Quadratic canonical polynomials predicted the response of the sensory variables peanutty, milky, oily flavor, astringent, and surface layer thickness to the component proportions. Reduced cubic canonical polynomials were necessary to predict responses of the sensory variables color lightness, roasted nutty, oily suspension; and the variables viscosity and stability in coffee to the component proportions. Increasing or decreasing extract from 50% of the blend decreased whitening capacity. Increasing extract increased peanutty and roasted nutty ratings. Increasing oil increased ratings for oily flavor and surface layer thickness but decreased astringent ratings and stability of whiteners in coffee. Storage of the whitener at 5° was necessary to prevent mi‐crobial spoilage.
Peanut Extract and Emulsifier Concentrations Affect Sensory and Physical Properties of Liquid Whitener
Authors: MALUNDO T. M. M. , RESURRECCION A. V. A. 
Published: August 2006

ABSTRACTLiquid whiteners were formulated from peanut extracts prepared using 1:3, 1:4, or 15 peanut‐to‐water ratio, and 0.6, 1.2, or 1.8% mono‐ and diglyceride emulsifiers. All formulations were stable after 5 days of quiescent storage. Descriptive analysis revealed that the whitener from peanut extract had higher sensory scores for bitter, toasted grain/cereal, and astringent than a commercial control. Lightness and whitening power increased with increasing peanut extract concentrations and emulsifiers. Viscosity increased as emulsifier increased. A whitener comparable to the control could be formulated using 1:3 to 1:4 peanut‐to‐water ratios and 0.6 to 1.6% emulsifier.
Provitamin A and Ascorbic Acid Content of Fresh Pepper Cultivars (Capsicum annuum) and Processed Jalapeños
Authors: HOWARD L. R. , SMITH R. T. , WAGNER A. B. , VILLALON B. , BURNS E. E. 
Published: August 2006

ABSTRACTAlpha and beta carotene, provitamin A activity, dehydroascorbic acid, L‐ascorbic acid and total ascorbic acid content of “jalapeño,”“bell,” long green/red “chile,”“serrano” and “yellow wax” peppers (Cupsicum annuum L.) at green and red stages of maturity were determined by HPLC. Effects of thermal processing on vitamin A and C retention in “jalapeno” peppers was also determined. Provitamin A activity ranged from 27.3 to 501.9 Retinol Equivalents (RE/100g). Ascorbic acid concentration ranged from 76.1 to 243.1 (mg/100g). Provitamin A activity and ascorbic acid content increased with maturity in all cultivars. Thermal processing of “jalapeño” cultivars resulted in a 25% decrease of total provitamin A activity and a 75% decrease in total ascrobic acid.
Pectin Changes in Ripening Cherry Fruit
Authors: BATISSE C. , FILS‐LYCAON B. , BURET M. 
Published: August 2006

ABSTRACTPectin solubilization was studied during ripening of cherry fruit. Pectic materials were isolated at specific stages during development. The proportion of alcohol‐insoluble‐material decreased on a fresh weight basis with ripeness, but increased per fruit. Pectic substances were divided into water‐, oxalate‐ and acid‐soluble fractions. The oxalate‐and water‐soluble part increased as acid‐soluble components decreased. Water‐ and acid‐soluble fractions contained many more neutral sugar residues than the oxalate‐soluble fraction. Changes in individual sugars indicated the major alterations were the degradation of galactan and the absence of arabinan solubilization in acid‐soluble pectic substance. Size exclusion chromatography showed absence of pectin depolymerization during ripening, indicating that fruit softening does not depend on pectin depolymerization.
Physical/Chemical Nature of Pectin Associated with Commercial Orange Juice Cloud
Authors: KLAVONS JEROME A. , BENNETT RAYMOND D. , VANNIER SADIE H. 
Published: August 2006

ABSTRACTThe cloud pectin content of two commercial orange juice concentrates was 4.7 and 4.3%. The cloud pectin was solubilized to varying degrees in 6% citric acid. pH 2.5; in 10M urea‐6% citric acid, pH 2.5; by hydrolysis of cloud protein with protease; and in sodium oxalate; pH 4.5. Much of the urea‐solubilized pectin reprecipitated upon dialysis. The binding of orange cloud to amino paramagnetic latex particles demonstrated a clear association of cloud pectin with cloud protein. Simulation of orange juice processing conditions indicated that some of the cloud pectin arises from the pulp during processing. About 60% of the cloud pectin is soluble pectin that has become associated with cloud protein, 25–30% is calcium pectate and 15% is protopectin.
Oxidation of d‐Limonene in Presence of Low Density Polyethylene
Authors: KUTTY V. , BRADDOCK R. J. , SADLER G. D. 
Published: August 2006

ABSTRACTHeadspace oxygen contents of sodium citrate‐water buffers containing d‐limonene with and without low density polyethylene (LDPE) were measured on a weekly basis for 10 wk. d‐Limonene was readily sorbed into LDPE. Results indicated first order kinetics for limonene oxidation. GC/MS analyses determined production of limonene oxidation end‐products, including d‐carvone, carveol, limonene oxide, perrilaldehyde and linalool, as well as α‐terpineol, a hydrolysis product. Headspace oxygen contents of the d‐limonene/buffer (control) samples were lower thau that of the d‐limonene/buffer/LDPE samples, suggesting a higher oxidation rate in the control than in LDPE. Oxidation rate constants and half‐lives were 5.9 × 10‐3 log(%O2) wk‐1, t1/2= 116 wk for control and 1.2 × 10‐3 log(%O2) wk‐1, t1/2= 580 wk for LDPE samples, respectively.
Vinification Effects on Changes in Volatile Compounds of Wine
Authors: GÓMEZ E. , LAENCINA J. , MARTINEZ A. 
Published: August 2006

ABSTRACTAlcohols, esters and fatty acids in wines from red, rose and carbonic maceration of Monastrell grapes were measured during yeast fermentation. Isolated volatile compounds were analyzed by gas chromatography alone and with‐mass spectrometry. Increases in these compounds was most important during the first days of fermentation and concentrations varied between vinifications. The lower fermentation temperature and shorter skin contact time of rose vinification produced higher concentrations of esters and acids than in red wine. The intracellular fermentation in carbonic maceration vinification resulted in formation of almost all esters and fatty acids before alcoholic fermentation started. The final wine was closer to rose than red wine in aromatic composition.
Bread Quality of Wheat Flour by Near‐Infrared Spectrophotometry: Feasibility of Modeling
Authors: DELWICHE STEPHEN R. , WEAVER GLEN 
Published: August 2006

ABSTRACTCommercial bakeries need a means to measure the dough‐handling and bread‐making functionalitv of wheat flour during processing. The feasibility of using near‐infrared (NIR) reflectance spectrophotometry for such measurement was examined. Flour from hard red spring and hard red winter wheat were tested for: water absorption, dough mixing time, dough mixing tolerance, loaf height, internal grain appearance, and overall bake score. The ability of NIR to measure protein level, and/ or starch damage, as well as positive relationships between the two and water absorption, probably made it successful for modeling water absorption. Models for the remaining five indices were less accurate due to the complexity of interactions between protein, starch, and lipids, and inadequate instrument sensitivity.
Plasticized Whey Protein Edible Films: Water Vapor Permeability Properties
Authors: McHUGH T. HABIG , AUJARD J.‐F. , KROCHTA J. M. 
Published: August 2006

ABSTRACTHeat treatment, protein concentration, and pH effects on water vapor permeability (WVP) of plasticized whey protein films were examined. The best film formation conditions were neutral pH, aqueous 10% (w/w) protein solutions heated for 30 min at 90°. Isoelectric point adjustment of whey protein with calcium ascorbate buffer increased WVP with increasing buffer concentration, The importance of vacuum application to minimize film pore size was identified using scanning electron microscopy. Polyethylene glycol, glycerol and sorbitol plasticizer concentration affected film WVP. Determining the effects of relative humidity on WVP for plasticized whey protein films enabled prediction of film behavior under any water vapor partial pressure gradient.
Gel Matrix Influence on Hydrolysis of Triglycerides by Immobilized Lipases
Authors: YANG B. K. , CHEN J. P. 
Published: August 2006

ABSTRACTThe hydrolytic activities and specificities of gel‐entrapped C. cylindracae lipase (CCL) and R. arrhizus lipase (RAL) toward olive oil and tributyrin were investigated. Lipases in hydrophobic gels with the longest chain lengths generally displayed highest activity. The optimal temperature was 30–35° for free and 37–40° for gel‐entrapped lipases. The ratio of the activity on tributyrin to that of olive oil (expressed as T/O ratio), an indicator of substrate specificity, increased from 0.3 for free lipases to 12.3 ± 2.3 for CCL lipase in ENTP‐2000‐formed gel and 16.2 ± 0.3 for RAL lipase in ENTP‐4000‐formed gel.
Parameters Affecting Destruction of Salmonella spp. by Microwave Heating
Authors: HEDDLESON RONALD A. , DOORES STEPHANIE , ANANTHESWARAN RAMASWAMY C. 
Published: August 2006

ABSTRACTThe relationship between time of heating, temperatures achieved during heating, and consequent destruction of Salmonella spp. was examined with four microwave ovens designed for home use. Power level (output), post‐heating holding time, heating medium volume, container shape, and covering of containers were investigated. Post‐heating holding times of two or more minutes increased (P = 0.05) bacterial destruction, while significantly less destruction was observed in ovens of lower (e.g., 450 W) wattage. Heating medium volume, container shape, and covering containers did not significantly alter destruction of salmonellae heated to 60°.
Vegetable Oils Replace Pork Backfat for Low‐Fat Frankfurters
Authors: PANERAS E.D. , BLOUKAS J.G. 
Published: August 2006

ABSTRACTLow‐fat frankfurters (10% fat, 12.5% protein) with olive, corn, sunflower or soybean oils, compared to control (29.1% animal fat, 10.4% protein) had 67% lower total fat, 40–45% lower saturated fatty acids, 50–53% lower calories, reduced cholesterol and 20% higher meat protein. Although they had darker red color they were 6–7.2% lower in processing yield and had higher purge accumulation, were firmer and less juicy. The type oil had no effect (P>0.05) on these characteristics but affected fatty acid composition. Frankfurters with olive oil had 41.8% higher monounsaturated fatty acids and those with seed oils 5–7 times higher polyunsaturated fatty acids. Soybean oil increased lin‐olenic acid content and negatively affected overall acceptability and shelf‐life.
Dietary Iron in Swine Rations Affects Nonheme Iron and TBARS in Pork Skeletal Muscles
Authors: MILLER D.K. , GOMEZ‐BASAURI J.V. , SMITH V.L. , KANNER J. , MILLER D.D. 
Published: August 2006

ABSTRACTFifteen crossbred pigs (mean wt = 25 kg) were allocated to three groups and fed to market weight (mean wt = 103 kg) on corn‐soy based diets containing either 62,131, or 209 ppm iron. After slaughter, the longissimus dorsi (LD) and rectus femoris (RF) muscles were dissected, cooked, and stored in oxygen‐permeable bags for 12 days at 4°C. Cooking increased thiobarbituric acid reactive substances (TBARS) but did not affect nonheme iron (NHI) or α‐tocopherol. NHI and TBARS increased continuously during storage while α‐tocopherol decreased. NHI and TBARS were higher in cooked pork from pigs fed high‐iron diets. Liver iron correlated with muscle iron (p<0.05).
Lipid Oxidation and Warmed‐Over Aroma in Cooked Ground Pork from Swine Fed Increasing Levels of Iron
Authors: MILLER D.K. , SMITH V.L. , KANNER J. , MILLER D.D. , LAWLESS H.T. 
Published: August 2006

ABSTRACTFifteen crossbred feeder pigs were fed to market weight on corn‐soy rations containing either 62, 131, or 209 ppm iron. After slaughter, pork was ground, cooked, and stored at 4°C for 12 days. Heavily fortifying swine rations with iron (≥200 ppm) increased nonheme iron (NHI) and thiobarbituric acid reactive substances (TBARS) in cooked, stored ground pork (GP) but did not increase warmed‐over aroma (WOA) (p>0.05). NHI, TBARS, and WOA increased during storage. TBARS strongly correlated with WOA during storage (r=0.903) and with NHI (r=0.901).
Stability of Membrane‐Sterilized Bovine Immunoglobulins Aseptically Added to UHT Milk
Authors: FUKUMOTO L.R. , SKURA B.J. , NAKAI S. 
Published: August 2006

ABSTRACTLyophilized immunoglobulin (IgG) of 56% purity isolated from Cheddar cheese whey was reconstituted with distilled water to a protein content of 60–70 mg/mL. The solution was membrane‐sterilized (0.2 μ.m) and aseptically injected into cartons of UHT milk. This method could be used for fortification of UHT products without denaturing IgG. Concentration of IgG remained constant in milk stored at 4, 25 and 35°C over 5 mo. However, when stored at 25 and 35°C, the milk thinned probably due to residual enzymes in the IgG solution. D values measured between 62 and 80°C for thermal destruction of IgG in UHT milk appeared to confirm shelf life results.
Listeria monocytogenes Survival Model Validated in Simulated Uncooked‐Fermented Meat Products for Effects of Nitrite and pH
Authors: WHITING R. C. , MASANA M. O. 
Published: August 2006

ABSTRACTPrevious modeling studies in broth cultures demonstrated that acidity and nitrite increased the inactivation rate of Listeria monocytogenes. To validate this effect during storage of simulated uncooked‐fermented meat products, lean beef was ground with salt, adjusted to pH 4.0–5.1, and treated with nitrite at 0–300 μg/mL. Samples were immediately inoculated with L. monocytogenes (107 CFU/g) and survivors were enumerated over 21 days storage at 37°C. The time to achieve a four log decline as greatly affected by pH, ranging from 21 days at pH 5.0 to < 1.0 day at pH 4.0. Growth occurred at pH 5.1 after a long lag period. Nitrite additions did not affect survival, suggesting that the effective concentration was the rapidly decreasing residual nitrite level.
Thermostable Proteinase in Salted Anchovy Muscle
Authors: ISHIDA MASAMI , NIIZEKI SHOKO , NAGAYAMA FUMIO 
Published: August 2006

ABSTRACTSalted anchovy fillets produced in Japan were severely degraded above 35°C and were solubilized completely in a few hours at 55°C. In contrast, raw anchovy fillets were not solubilized, but the solubility of fillets gradually increased during the salting process. In contrast, salted and raw anchovy fillets from southern Europe were relatively stable. Proteolytic activity that digested myosin heavy chain in vitro was found in muscle extracts from both types of salted fillets. Enzymes with activity were high‐temperature‐active serine proteinases with substrate specificities similar to trypsin. Optimal pH was 7.4 (Japan) and >8.5 (Europe). Neither enzyme showed collagen‐degrading activity.
Potassium Bromate Effects on Gel‐forming Ability of Pacific Whiting Surimi
Authors: PACHECO‐AGUILAR R. , CRAWFORD D.L. 
Published: August 2006

ABSTRACTPhysical and chemical analyses defined the reinforced oxidation of sulfhydryl groups on the myofibrillar proteins to disulfide bonds by bromate. Electrophoretic studies demonstrated myosin degradation during heat‐setting and its protection from proteinase attack by bromate. A bromate level of 0.075% inactivated 89.9% of the proteinase activity in surimi sols. Maximum gel hardness was 0.15%. Major increases in cohesiveness and elasticity were achieved at levels s 0.075%, brittle‐ness occurred at levels a0.1%. Surimi gels with AA folding test grade was achieved with 0.15%. Potassium bromate probably improved surimi gelation through proteinase inactivation and reinforced disulfide formation during heat‐setting.
Microstructural and Rheological Properties of Cooked Squid Mantle
Authors: KUGINO MUTSUKO , KUGINO KENJI 
Published: August 2006

ABSTRACTChanges in tissue structure and rheological properties of squid were studied as related to cooking time using the mantle of squid just after instant killing. Collagen fibers of integument were tautly shrunk and voids were formed among the fibers by cooking. Muscle fibrils were considerably dehydrated and disconnected. Rupture energy (RE) for breaking raw squid parallel to the circular musculature was greater than that for breaking across the circular musculature. Cooking softened squid flesh and reduced RE both in parallel and transverse breaking of circular musculature. Reduction in RE was considerable in parallel breaking but not notable in transverse breaking.