bluuebunny/crossref_metadata_2025_split huggingface dataset:
Selenium in Foods Purchased or Produced in South Dakota
Authors: OLSON OSCAR E. , PALMER IVAN S. 
Published: August 2006

ABSTRACTSelenium contents of 222 foods obtained in east‐central South Dakota are presented, the best sources being foods of high protein content, such as: meats; South Dakota cheeses; semolina products; breads; breakfast cereals prepared from soybeans, hard wheat, or oats; poultry and eggs; and some seafoods. Average values from this study are generally lower than those reported for similar foods from Canada, higher than those reported from Washington, DC, and considerably higher than those reported from Ohio. A study of milk samples from eight processing plants over the state, gave an overall average and standard deviation of 61 ± 12 μg/L. Values were highest in December and lowest in May.
Fluorescence and Aflatoxin Content of Individual Almond Kernels Naturally Contaminated with Aflatoxin
Authors: SCHADE JOHN E. , KING A. DOUGLAS 
Published: August 2006

ABSTRACTAn effort was made to relate the aflatoxin content of individual almond kernels to their fluorescent color. The fluorescence of individual blanched almonds and defective almonds, most of which lack an intact pellicle, was described by means of Methuen color charts before each kernel was analyzed for aflatoxin. Almonds that fluoresced violet‐purple under long‐wave UV light were found to contain high levels of aflatoxins B1 and B2 but, with perhaps one exception, no measurable amounts of aflatoxins G1 and G2. Some diced almonds with blue fluorescence had all four aflatoxins present but at much lower levels than in the violet‐purple kernels. Aflatoxin ranged from 1.0 × 105 to 2.5 × 106 ppb in the violet‐purple kernels. These values agree with previous estimates of aflatoxin concentration per contaminated nut. Almond kernels with violet‐purple fluorescence should be culled.
Thermodynamic and Kinetic Stability Constants of Selected Carboxylic Acids and Iron
Authors: GORMAN J. E. , CLYDESDALE F. M. 
Published: August 2006

ABSTRACTThermodynamic stability constants for complexes of lactic, malic, succinic and citric acids with both ferrous and ferric iron were determined. The rate of transfer of iron to apotransferrin, which has been defined as the kinetic stability constant, was also determined for both these and ascorbic acid complexes. The thermodynamic stability constants for malate and succinate were similar to ascorbate while that for lactate was somewhat lower. The kinetic stability constants in ascending order were as follows: lactate, ascorbate and malate, succinate and citrate. However, data from this study indicated that the slope of the Initial portion of the iron exchange curves might be a better measure of potential bioavailability. In descending order the slopes were: ascorbate, lactate, malate, citrate, and succinate.
An Improved Method for Evaluating Time‐Intensity Data
Authors: SCHMITT D. J. , THOMPSON L. J. , MALEK D. M. , MUNROE J. H. 
Published: August 2006

ABSTRACTThe Time‐Intensity (TI) method was used to evaluate the perception of bitterness in beer. Testing methodology described in the literature was evaluated and modified as needed. A digitizer was used as an input device for transferring judges’TI curves to a computer. The computer utilized the digitized plots to estimate rates of increasing and decreasing bitterness based on curve fitting. Duration of bitterness, maximum intensity, and time to reach maximum intensity of different beers were also evaluated. Statistical analysis of the data was used to obtain reliable quantitative results from the TI curves. Different brands of beers were compared by this technique. A comparison of results obtained with TI and graphic scaling methods is also described.
Effect of Acetylation and Succinylation on the Functional Properties of Winged Bean (Psophocarpus tetragonolobus) Flour
Authors: NARAYANA K. , RAO M. S. NARASINGA 
Published: August 2006

ABSTRACTWinged bean flour was acylated to various degrees and changes in functional properties were monitored. Nitrogen solubility in water increased up to ?80% acylation and then decreased. Water absorption capacity increased continuously with the extent of acylation. The fat absorption capacity of the acetylated flour increased up to ?30% acetylation and then decreased while that of the succinylated flour remained unchanged. Emulsion capacity showed the same trend as nitrogen solubility in water. Foam capacity increased due to acylation but foam stability decreased. Bulk density of the acetylated flour increased up to ?80% acetylation and then decreased. Succinylated flour had higher bulk density at all levels of succinylation.
Isolation and Characterization of Adzuki Bean (Vigna angulariscv Takara) Starch
Authors: TJAHJADI C. , BREENE W. M. 
Published: August 2006

ABSTRACTStarch was isolated from Minnesota‐grown adzuki beans (Vigna angularis, cv Takara). The relatively low yield (21.5%) may be characteristic of the isolation method [and may well represent the practical limits for starch recovery for this extraction procedure]. Starch granules were oval to kidney shaped, with mean size 32 μm (range 15‐45 μm). SEM micrographs revealed presence of deep surface fissures. Gelatinization temperature range was 64‐66‐68°C and amylose content was 28.8%. Gardner color values were L = 92.5, a = 0.0, b = 5.6. Starch showed low swelling power and solubility in water. Brabender viscosity patterns showed neither peaks nor breakdown of hot paste. Starch formed stable gels at 5% and higher concentrations; gel strength was similar to that of corn and wheat starch gels, but was definitely stronger than that of potato starch. Retrogradation was greater than in corn or wheat starch gels.
Transglutaminase Catalyzed Cross‐Linking of Myosin to Soya Protein, Casein and Gluten
Authors: KURTH L. , ROGERS P. J. 
Published: August 2006

ABSTRACTThe covalent linkage of nonmeat proteins to myosin at temperatures and pH's common in meat product processing was investigated. Iodinated proteins were cross‐linked to immobilized myosin and then quantitated by gamma counting after noncross‐linked material was removed by washing with 6M guanidine hydrochloride. Bovine plasma transglutaminase catalyzed the formation of ε‐ (γ‐glutamyl) lysine cross‐links between myosin and soya protein, casein or gluten at 4‐5°C for 16 hr and at pH's from 5.5‐7.0. Casein was the best substrate with approximately 0.4g of casein cross‐linked to 1.0g myosin.
Effect of Radiolytic Products on Bacteria in a Food System
Authors: DICKSON J. S. , MAXCY R. B. 
Published: August 2006

ABSTRACTInhibitory effects of radiolytic products were studied using Escherichia coli, Pediococcus cerevisiae, and two radiation‐resistant micro‐ organisms, an isolate of Moraxella‐Acinetobacter and a Micrococcus sp. End products of an irradiation dose of 300 Krads completely inhibited resistant organisms on an experimental medium with a very low concentration of nutrients. Plate count agar, with higher nutrient concentration, required 600 Krads to produce the same inhibition. On the same medium, radiation‐sensitive organisms could tolerate products generated by a 1000 Krad dose. However, no inhibition could be detected when either Escherichia coli or Morax‐ella‐Acinetobacter was incubated at 5°C on the surface of fresh meat irradiated to 1500 Krad. The effects of inhibitory products in culture media could be mitigated by the addition of catalase or sodium pyruvate.
Effect of Feeding Three Levels of Riboflavin, Niacin and Vitamin B6 to Male Chickens on the Nutrient Composition of Broiler Breast Meat
Authors: ANG C. Y. W. , JUNG H. C. , BENOFF F. H. , CHARLES O. W. 
Published: August 2006

ABSTRACTSixty day‐old male chicks were fed three rations differing in riboflavin (R), vitamin B6, and niacin (N) content. The three rations were: (1) an adjusted basal ration containing R, B6 and N 10% above National. Research Council recommendations, (2) a ration containing 75% of the 3 vitamins as in (1), and (3) with 125% of the 3 vitamins as in (1). Birds were grown for 51 days and the breast meat harvested and analyzed for proximate composition, 3 vitamins and 9 minerals. No significant differences in the nutrient content of meat were found attributable to the dietary treatments. Results indicated that broiler meat composition was fairly constant even though birds consumed wide differences in R, B6 and N.
Anthocyanins of Crowberry, Empetrum nigrum coll.
Authors: KÄPPÄ J. , KALLIO H. , PELTONEN I. , LINK R. 
Published: August 2006

ABSTRACTAnthocyanins of northern crowberry (Empetrum nigrum ssp. hermaphroditum (Hagerup) Böcker) were extracted from the berry with acidified ethanol and purified with solvent extractions and ion exchange chromatography. Separation of anthocyanins and analysis of aglycones were carried out with HPLC. Glycosidic units were analyzed with GLC‐MS. Twelve nonacylated monosides were found: glucoside, galactoside and arabinoside of delphinidin and petunidin, and galactoside and arabinoside of cyanidin, peonidin and malvidin. Three main anthocyanins were galactosides of cyanidin, dolphinidin and malvidin which formed about 60% of total anthocyanins.
Nutritional Quality of Vegetable Pigeonpeas [Cajanus cajan (L.) Mill sp.]: Mineral and Trace Elements
Authors: SINGH U. , JAIN K. C. , JAMBUNATHAN R. , FARIS D. G. 
Published: August 2006

ABSTRACTMineral and trace elements of green and mature seed of pigeonpea genotypes were determined. Among the genotypes tested a considerable variation was observed in phosphorus, potassium and calcium of both green and mature seeds whereas the variation was small for magnesium. When consumed, green seeds are a richer source of iron, copper and zinc on a dry matter basis than the mature seed whereas there was a reverse trend for manganese. The calcium content of mature seed was significantly higher than green seed and this was attributed to the seed coat content of the mature seed.
A New, Rapid, Interactive Image Analysis Method for Determining Physical Dimensions of Milled Rice Kernels
Authors: GOODMAN D. E. , RAO R. M. 
Published: August 2006

ABSTRACTA method was developed using Image Analysis technology whereby rice kernels may be classified in less than a third of the time required by conventional methods. Image Analysis permits the use of much greater number of kernels, providing a more representative measure of dimension while giving a better estimation of the actual sample variation among kernels. The Image Analysis method was found to compare very favorably with the conventional method using a Gaertner microscope and found to be superior to that using a projecting microscope. The reproducibility of the Image Analysis method was found to be better than ± 10%.
Stimulation by Formate of Antimicrobial Activity of Lactobacillus bulgaricus in Milk
Authors: PULUSANI S. R. , RAO D. R. 
Published: August 2006

ABSTRACTWhen sodium formate was added to skim milk at concentrations of 0.15 mM prior to fermentation by Lactobacillus bulgaricus, the antimicrobial activity of the milk fermented for 5 hr increased by 66% over control samples. Maximum stimulation was attained at 0.45 mM concentration and further increase was less stimulatory. The stimulatory effect of formate was neutralized in the samples incubated for 24 hr. Formate addition did not affect the pH of the fermented milk.
Effect of Various Pyrolysis Parameters on the Fragmentation Patterns of Peanut Oil
Authors: NAZER JAMIL M. A. , YOUNG CLYDE T. 
Published: August 2006

ABSTRACTA simple and rapid pyrolysis‐gas liquid chromatographic technique to quantitate the fragmentation pattern of a commercial peanut oil was developed. The oil was pyrolyzed at 300, 500, 700, 900, and 1100°C for 4, 10, and 16 sec. The optimum condition was determined by analyzing aliquots of the pyrolyzates by gas liquid chromatography and by quantitating data from 16 peaks. The operating parameters selected for optimum pyrolysis were 700°C for 10 sec under N2 gas and 360 mm Hg partial pressure. Preliminary tests showed that this condition could be extended to other fats and oils.
Control Studies in an Industrial Apple Juice Evaporator
Authors: LOZANO J. E. , ELUSTONDO M. P. , ROMAGNOLI J. A. 
Published: August 2006

ABSTRACTReal plant data were processed by using two available system identification techniques and the applicability and limitations of such techniques in an industrial scale unit were discussed. Empirical dynamic models obtained were used to compare alternative control configurations. Predictive strategies to compensate for delays are recommended and the use of secondary measurements with an adaptive set point configuration is proposed for future implementation.
Electrical Stimulation, Hot‐Boning and Prerigor Cookery Effects on Lamb Longissimus Tenderness
Authors: STOLARZ D. J. , THOMAS J. D. , RAY E. E. , CARDENAS M. 
Published: August 2006

ABSTRACTPaired halves of 32 lamb carcasses were either electrically stimulated (ES) or not (NES), then assigned to one of the following treatments: (1) hot‐boned, cooked prerigor, frozen and reheated (HEPRC); (2) conventionally chilled and boned, cooked, frozen and reheated (CB‐ARC); (3) hot‐boned, frozen and cooked (HB); and (4) cold‐ boned, frozen and cooked (CB). Electrical stimulation lowered (P < 0.05) peak force (PF) of chops from CB‐ARC, HB and CB treatments. Nonstimulated HB‐PRC chops had a lower (P < 0.05) PF than ES, HB‐PRC chops. Lower (P < 0.05) compression values were noted for HEPRC and CB‐ARC chops than for HB and CB chops. Electrical stimulation reduced (P < 0.05) PF regardless of cooking method. Chops cooked in the microwave had lower (P < 0.05) work values than chops cooked in the convection oven.
Aeration and Its Influence on the Microbial Sequence in Cacao Fermentations in Bahia, with Emphasis on Lactic Acid Bacteria
Authors: PASSOS F. M. L. , LOPEZ A. S. , SILVA D. O. 
Published: August 2006

ABSTRACTThree aeration treatments on cacao fermentations in Bahia produced a basically similar microbial sequence which was influenced by the time and intensity of aeration. An initial, low temperature, semi‐anaerobic phase dominated by yeasts and lactic acid bacteria, was superceded by aerobic and thermophyllic bacteria when the fermentations gained heat after aeration. Delay in aeration retarded this change in flora while over aeration accelerated it and, in addition, provoked a second lactic acid bacteria phase towards the end of fermentation. Lactobacillaceae were predominant during the anaerobic period and Streptococeaceae under aerated conditions. This marked, lactic acid bacteria population during the early stages of fermentation is not usual and would account for the lactic and acetic acids produced during this period.
Comparison Between Sensory Quality of Freshly Prepared Spaghetti with Meat Sauce Before and After Hot Hording on a Cafeteria Counter
Authors: AL‐OBAIDY H. M. , KHAN M. A. , KLEIN B. P. 
Published: August 2006

ABSTRACTSensory quality of freshly prepared spaghetti with meat sauce entree was compared to that held hot on a cafeteria counter. A study of the time and temperature relationship indicated a steady decline in temperatures during the first 30 min of steam‐table holding, although within safe limits. An experienced taste panel consisting of 8–10 members rated the samples for various sensory attributes. The freshly cooked product was rated significantly higher compared to the hot‐held product for moistness, appearance of spaghetti, intensity of spice flavor in the sauce, spaghetti texture, meat texture, and general acceptability.
Water Vapor Permeability of Edible Bilayer Films
Authors: KAMPER S. L. , FENNEMA O. 
Published: August 2006

ABSTRACTEdible films composed of a water soluble, carbohydrate layer (hydroxypropyl methylcellulose) and various kinds of lipid layers were tested for resistance to water vapor permeability. Films were tested at 25°C and a relative humidity differential of 85%. Films containing solid lipids, such as beeswax, paraffin, hydrogenated palm oil or stearic acid yielded permeabilities of 0.2 g · mil · day−1· mmHg−1 or less which is a smaller value than that for low density polyethylene.
Unsaturated Solutions of Sodium Chloride as Reference Sources of Water Activity at Various Temperatures
Authors: CHIRIFE JORGE , RESNIK SILVIA L. 
Published: August 2006

ABSTRACTIn view of the uncertainty aboui the exact water activity.(aw) of some solutions (saturated and unsaturated) used as references sources, the use of unsaturated NaCl solutions as isopiestic standards for calibration of hygrometers is proposed. It is shown that there is an excellent agreement on the exact value of NaCl solutions between various literature compilations and theoretical models. Further, it is also shown that in the important range (for food related applications) of 15–50°C the aw of NaCl solutions is almost invariant.
Structural Stability of Fresh and Frozen‐Thawed‘Valencia’(C. sinensis) Orange Juice
Authors: MERIN WI , SHOMER ILAN 
Published: August 2006

ABSTRACTValencia orange juice was subjected to different freezing rates and different storage times to study the effects of those treatments on the structural and dispersion properties of the insoluble particles. Examination with an electron microscope revealed that the juice contained plastids, mitochondria, oil droplets and cell walls. Fragments consisting mainly of vesicular membranes were present both before and after freezing and thawing. A slow freezing rate resulted in plastids with various degrees of disintegration. Separation of insoluble particles from the juice serum increased with increasing frozen storage time and was especially apparent at slower primary freezing rates. A decrease in color intensity and deterioration in appearance is related to longer storage time and to slower primary freezing rates.
Effects of pH and Time of Grinding on Lipid Oxidation of Fresh Ground Pork
Authors: YASOSKY J. J. , ABERLE E. D. , PENG I. C. , MILLS E. W. , JUDGE M. D. 
Published: August 2006

ABSTRACTExperiments detected effects of pH on lipid oxidation of fresh ground pork. Pigs received antemortem epinephrine injections or postmortem carcass electrical stimulation to manipulate ultimate postmortem pH. High‐pH (>6.10) samples had lower TBA values than low‐pH samples. Nonsignificant difference in TBA values between high‐pH prerigor‐ and postrigor‐ground samples indicated that, at common high pH, time of grinding had no effect on lipid oxidation. Differences in TBA values between prerigor high‐ and low‐pH samples and postrigor high‐ and low‐pH samples indicated that, with identical grinding treatments, inhibition of oxidation occurred at high pH. Metmyoglobin was relatively high in both low‐ and high‐pH muscle and was not catalytically active at high pH.
Determination of the Amount of trans‐Octadecenoate and trans‐9,trans‐12‐Octadecadienoate in Fresh Lean and Fatty Tissues of Pork and Beef
Authors: LIN K. C. , MARCHELLO M. J. , FISCHER A. G. 
Published: August 2006

ABSTRACTLongissimus muscle and subcutaneous fat from 17 pork and 6 beef carcasses were analyzed for trans‐octadecenoates and trans‐9,trans‐12‐octadecadienoate (linolelaidate) content by argentation thin layer chromatography and/or glass capillary gas liquid chromatography. No detectable amount of trans‐9,trans‐12‐octadecadienoate was found in pork or beef. In pork the amount of trans‐octadecenoates ranged from 0.0074 – 0.0077 g/100g of fresh Longissimus muscle and 0.1453 – 0.1549 of fresh subcutaneous fat. The content of trans‐octadecenoates in beef ranged from 0.0782 – 0.0839 g/100g of fresh Longissimus muscle and 2.4280 – 2.7368 g/100g of fresh subcutaneous fat. The content of trans fatty acids contributed by pork and beef to the human diet is negligible relative to that derived from other dietary sources.
Differential Scanning Calorimetry of Beef Muscle: Influence of Sarcomere Length
Authors: FINDLAY C. J. , STANLEY D. W. 
Published: August 2006

ABSTRACTContraction state of beef muscle at onset of rigor influences tenderness of cooked meat. Loss in tenderness during cooking has been related, through use of differential scanning calorimetry (DSC), to thermal denaturation of myofibrillar proteins. Contraction of beef sternomandibularis muscle was controlled at sarcomere lengths of 2.4, 2.1, 1.9, 1.7, and 1.4 μm. Samples were scanned from 25‐ 105°C at 10°C/min; ΔH (change in heat of transition) between 45° and 92°C dropped from ca. 4 J/g muscle at 2.4 μm to ca. 3 J/g at 1.4 μm. This difference (P < 0.05) amounts to less than 1% of the total energy resuired to heat meat from 45° to 92°C. The decrease is attributed to a greater actomyosin contribution to the overall thermal curve resulting from increased overlap of the filaments.
Effects of Dielectric and Steam Heating Treatments on the Pre‐Storage and Storage Color Characteristics of Pecan Kernels
Authors: SENTER S. D. , FORBUS W. R. , NELSON S. O. , HORVAT R. J. 
Published: August 2006

ABSTRACTPecan kernels were subjected to steam conditioning and dielectric heating treatments and evaluated initially and during 16 wk of accelerated storage to determine temperature effects on color characteristics. Steam conditioning treatments, which raised kernel temperature to 93°C, caused significantly greater darkening of the kernels initially and during storage than did dielectric heating to 88, 136, and 156°C. Comparison of mean Hunter color values of stored dielectrically heat‐treated kernels and kernels that were frozen and maintained as control samples showed a stabilizing influence on kernel darkening by these heat treatments. Lightness (L values) of the kernels was increased by dielectric heating, Hunter a values did not differ significantly from the control, and the hue (θ) of the kernels was increased only by the 156°C dielectric heating treatment.
Sensory Analysis of Carbonated Apple Juice Using Response Surface Methodology
Authors: McLELLAN M. R. , BARNARD J. , QUEALE D. T. 
Published: August 2006

ABSTRACTCarbonated apple juice, produced at various levels of soluble solids (Brix) and carbonation, was studied using response surface methodology with treatment levels based on a rotatable design. Sensory attributes of aroma, sweeteners, sourness, body, carbonation level, and acceptability were evaluated and response models derived where appropriate. Aroma intensity was not significantly affected by level of soluble solids or carbonation level. A model including linear and quadratic effects was derived for sweetness response and perceived carbonation level. Sourness and body (mouthfeel) were modeled with significant linear effects. The model derived for the acceptability of the juice had a ridge of high acceptability running through the range of typical soluble solids and carbonation levels.
Interaction of Sucrose with Starch During Dehydration as Shown by Water Sorption
Authors: CHINACHOTI P. , STEINBERG M. P. 
Published: August 2006

ABSTRACTComponent interactions in the sucrose‐starch‐water system were investigated. Starch, sucrose, a mechanical starch:sucrose mixture and four powders obtained by freeze drying dilute aqueous mixtures were equilibrated to aw ranging from 0.33–0.93. Both raw and gelatinized starch were included. Sucrose‐starch interaction was determined by measuring the reduction in water sorption as compared to theoretical. Only the freeze‐dried mixtures showed interaction. Interacted sucrose, calculated as the sucrose that did not bind water, (1) decreased from a maximum at 0.86 aw to zero at 0.936 aw, and (2) rose sharply with increasing sucrose‐starch ratio to a maximum at a ratio of 0.4 and decreased to zero with further increase in ratio to 1.5. More sucrose interacted with gelatinized than raw starch.