bluuebunny/crossref_metadata_2025_split huggingface dataset:
Sterilization of Ground Prepacked Indian Spices by Gamma Irradiation
Authors: MUNASIRI M.A. , PARTE M.N. , GHANEKAR AS. , SHARMA ARUN , PADWAL‐DESAI S.R. , NADKARNI G.B. 
Published: August 2006

ABSTRACTPrepacked ground Indian spices which included pepper. turmeric, chilli, and coriander were found to be heavily contaminated with bacteria and molds. The total bacterial counts ranged between 105–107. whereas total fungal counts ranged between 102–106. Red chilli was found to be the most contaminated spice. The bacterial population consisted mainly of spores. A dose of 10 kGy was found to be effective in destroying these microbes in prepacked spices without affecting their quality attributes. To eliminate mold contamination a dose of 5 kGy was sufficient. During a six‐month storage study of irradiated and unirradiated spices, the irradiated spices were found to retain their quality.
Cognitive Set and Food Acceptance
Authors: SIEGEL STEPHEN F. , RISVIK EINAR 
Published: August 2006

ABSTRACTA consumer panel was randomly divided into two groups. Each group was asked to rate the acceptance of an almond nut dairy bar on five consecutive days and to complete a 30‐item questionnaire about their current physical state. For the positive group, all the statements were positive (e.g., “I feel great”), while for the negative group all the statements were negative (e.g., “I feel tired”). Acceptance ratings of the dairy bars were significantly higher for the positive group than for the negative group but questionnaire responses did not change over the five days of the experiment.
Effects of Fatty Acids on the Oxidative Stability of Soybean Oil
Authors: MISTRY BEHROZE S. , MIN DAVID B. 
Published: August 2006

ABSTRACTEffects of 0, 0.5, and 1.0% levels of stearic, oleic, linoleic or linolenic acid or octadecane on the oxidative stability of soybean oil were determined by a combination of peroxide values and measurements of volatile compounds and oxygen in the headspace of samples by gas chromatography. These fatty acids showed similar prooxidant activities which were not statistically different at α= 0.05. However, octadecane which had the same number of carbons as stearic, oleic, linoleic or linolenic acid but no carboxylic group, did not show prooxidant activity.
Composition of Polar Lipids of Alphonso Mango (Mangifera Indica) Kernel
Authors: HEMAVATHY J. , PRABHAKAR J.V. , SEN D.P. 
Published: August 2006

ABSTRACTTotal kernel lipids (TL) in Alphonso mango (Mangifera indica) extracted amounted to 11.6% of the dry kernel. The TL consisted of 96.1% neutral and 3.9% polar lipids which comprised 2.9% glycolipids and 1.0% phospholipids. At least six glycolipids and six phospholipids were identified. Acyl‐monogalactosyldiacylglycerol, monogalactosyldiacylglycerol, and digalactosylmonoacylglycerol were the major glycolipids, while acylated stearyl glucoside, monogalactosylmonoacylglycerol and digalactosyldiacylglycerol were present in small quantities. The phospholipids consisted of: phosphatidic acid, phosphatidylcholine and phosphatidylinositol as major phospholipids and minor amounts of phosphatidylglycerol, phosphatidylethanolamine and lysophosphatidylethanolamine. The fatty acid composition of these different glycolipids and phospholipids was determined.
Enzymatic Determination of Trimethylamine and Its Relationship to Fish Quality
Authors: WONG K. , Gill T.A. 
Published: August 2006

ABSTRACTAn enzymatic procedure was developed to determine trimethylamine (TMA) in fish muscle extracts. The method utilized TMA dehydrogenase extracted and purified from Hyphomicrobium X and gave excellent correlations with the pick acid and HPLC methods. The minimum detectable TMA level was 0.05 μmoles. The entire enzymatic procedure required 15–20 min to complete. The method may be used in the laboratory as a spectrophotometric analysis or may be used semi‐quantitatively as a visual color comparison test outside the laboratory. The method greatly simplifies the procedures for TMA determination and enables the estimation of microbiological quality of fish with very little laboratory equipment.
Impact of Infrared Broiling on the Thiamin and Riboflavin Retention and Sensory Quality of Salmon Steaks for Foodservice Use
Authors: TAKAHASHI Y. , KHAN M.A. 
Published: August 2006

ABSTRACTSalmon steaks were broiled using infrared radiation and compared to convection oven baking. Total percent cooking losses of moisture and fat content were not significantly different. Samples broiled by infrared oven retained 87.2% and 92.6% of thiamin and riboflavin content, respectively. There were no significant differences for vitamin retention by both methods. Appearance and color of salmon steaks baked in the convection oven were rated significantly higher than infrared broiled samples. Tenderness and juiciness scores for infrared broiled steaks were significantly higher than those for convection oven baked steaks. There were no significant differences in panel scores for odor, flakiness, flavor and overall acceptability of steaks prepared by both methods.
Muscle Protein Structure‐Function Relationships and Discrimination of Functionality by Multivariate Analysis
Authors: LI‐CHAN E. , NAKAI S. , WOOD D. F. 
Published: August 2006

ABSTRACTFunctional (gel strength, cook loss, emulsifying, fat and water binding capacities) and physicochemical properties of mince and salt‐extractable proteins were analyzed. Factor analysis identified three principal components which accounted for over 75% of data variance and distinguished between mechanically and hand‐deboned meat and fish samples. Stepwise discriminant analyses classified samples with good, intermediate and poor functionality. Regression analyses yielded equations to predict functionality from physicochemical properties. Generally, samples with superior thermally induced functionality possessed (1) higher protein, lower fat and pH in the mince; (2) higher solubility and sulthydryl and lower hydrophobicity in unheated salt‐extractable proteins; and (3) greater decrease in solubility and increase in hydrophobicity after heating.
Effect of Water on the Production of Cooked Beef Aroma Compounds
Authors: LEOD GLESNI MAC , AMES JENNIFER M. 
Published: August 2006

ABSTRACTAroma compounds isolated from cooked fresh ground beef, freeze‐dried, defatted and rehydrated to 58% and 17% water, respectively, were less meaty and contained higher relative concentrations of hydrocarbons, ketones, lactones, esters, benzenoids, pyrroles, pyridines and thiazol(in)es (58% H2O), and of aliphatic ketones, lactones, esters, aliphatic sulfur compounds, pyrroles and pyrazines (17% H2O) than those obtained from untreated beef. Maximum production of volatiles at water activity (aw)˜0.7, described previously for a model simulated meat flavor system, did not occur. Suggested contributory components to the meatier aroma analyzed from untreated beef were 2‐methyl‐3‐(methylthio)furan, 3‐(and 2‐)methylcyclopcntanones, cyclopent‐2‐enones and cyclohex‐2‐enones.
Effect of Inorganic Polyphosphates on Ground Beef Characteristics: Some Chemical, Physical, and Sensory Effects on Frozen Beef Patties
Authors: MOLINS R. A. , KRAFT A. A. , WALKER H. W. , RUST R. E. , OLSON D. G. , MERKENICH K. 
Published: August 2006

ABSTRACTChemical, physical, and sensory effects of 0.4% sodium tripolyphosphate (STPP), tetrasodium pyrophosphate (TSPP) and three commercial phosphate blends were studied in frozen beef patties over a 90‐day storage period at −20°C. Addition of phosphates significantly (P<0.05) increased pH, soluble orthophosphates, Hunter color a values, cook yields and overall acceptability scores. Phosphate addition did not affect (p>0.05) proximate analysis, texture, and flavor scores. Hunter L (lightness) and b (yellowness) values were also unaffected by phosphates. Overall quality of patties, as measured by thiobarbituric acid (TBA) numbers and cooking yields, was improved by all phosphates. There were indications that phosphates interfered with the distillation TBA test.
Effects of Commercial Food Grade Enzymes on Free Fatty Acid Profiles in Granular Cheddar Cheese
Authors: LIN J.C.C. , JEON I.J. 
Published: August 2006

ABSTRACTCommercial food grade enzymes (Neutrase, calf lipase and NaturAge) were incorporated into cheese at various concentrations and ripened at 7° and 13°C. Gas chromatographic analysis indicated that free fatty acid (FFA) production increased significantly (p<0.05) with lipase and high level NaturAge. Neutrase had little effect on FFA production but showed synergistic effects with lipase. The short‐chain FFA profiles were similar among control, Neutrase‐ and NaturAge‐treated cheeses. Significant correlations (p<0.05) between C8 and C14, C16 or C18:1 and total free fatty acids were observed in all tested samples. Total concentrations of C4 and C6 may be a good indicator of flavor development during cheese ripening. Cheese with a medium level of NaturAge, ripened at 13°C for 4 wk, showed profiles of FFA similar to those of the control cheese ripened at 7°C for 12 wk.
Effects of Germination on the Proximate Composition and Nutritional Quality of Winged Bean (Psophocarpus tetragonolobus) Seeds
Authors: KING RICHARD D. , PUWASTIEN PRAPASRI 
Published: August 2006

ABSTRACTWinged beans were germinated using the between paper technique. The nonprotein nitrogen was found to increase gradually and the protein nitrogen content to decrease. A slight decrease in the lipid content was also observed. Trypsin inhibitor activity was uneffected by germination. However, lipoxygenase activity was found to decrease; 77% of the original activity was lost after 120 hr. These changes are compared to the changes in proximate composition of other legumes during germination. Following a decrease in the amino acid composition of the seeds after 48 hr of germination, significant increases in the concentrations of cysteine, aspartic acid, and histidine were found after 72 hr incubation.
Isolation and Partial Characterization of Phytic Acid‐Rich Particles from Great Northern Beans (Phaseolus vulgaris L.)
Authors: REDDY N. R. , PIERSON M. D. 
Published: August 2006

ABSTRACTPhytic acid‐rich particles were isolated from a combined density fraction (CDF) of Great Northern beans. CDF contained more than 80% of the total phytic acid, and 70% of the total crude protein and substantial amounts of certain minerals. CDF had phytic acid in both water soluble and water insoluble forms. An isolate containing phytic acid‐rich particles was prepared from CDF using a Tris‐base solution. The phytic acid‐rich isolate contained 26.6% phytic acid, 34.3% protein, 30.0% total carbohydrates, 0.6% calcium, 2.1% magnesium, and 0.3% potassium. Chemical analysis and fractionation of CDF indicated that the water insoluble form of phytic acid in Great Northern beans was present as a salt of calcium‐magnesium‐potassium in association with proteins.
Volatile Compounds of the Wax Gourd (Benincasa hispida, Cogn) and a Wax Gourd Beverage
Authors: WU CHUNG‐MAY , LIOU SHU‐ER , CHANG YUNG‐HO , CHIANG WENCHANG 
Published: August 2006

ABSTRACTThe volatile compounds of the wax gourd (Benincasa hispida, Cogn) and a wax gourd beverage were isolated by the Likens‐Nickerson method and identified by Kovats indices and mass spectra. The major compounds identified in the gourds were E‐2‐hexenal, n‐hexanal and n‐hexyl formate; however, 2,5‐dimethylpyrazine, 2,6‐dimethylpyrazine, 2,3,5‐trimethylprazine, 2‐methylpyrazine, and 2‐ethyl‐5‐methylpyrazine were the major compounds in the wax gourd beverage.
Amino Acid Profiles of Common Cultivated Mushrooms Including the Identification of N‐(N‐γ‐L‐Glutamyl‐3‐Sulfo‐L‐Alanyl)Glycine in Flammulina velutipes
Authors: OGAWA TADASHI , OKA YOSHIKO , SASAOKA KEI 
Published: August 2006

ABSTRACTAmino acid profiles of nonprotein nitrogen (NPN) and protein nitrogen (PN) fractions of common cultivated mushrooms were determined. Free amino acids in the NPN fractions were generally characterized by the predominant occurrence of alanine and amino acids metabolically related to the glutamic acid family and also by the common presence of unique nonprotein amino acids, such as saccharopine, cystathionine and ethanolamine. A novel glutathione analog, N‐(N‐γ‐L‐glutamyl‐3‐sulfo‐L‐alanyl)glycine, was found in Flammulina velutipes. The proportion of the NPN to the total nitrogen was relatively high and large amounts of the NPN were made up of free amino acids and related compounds. Protein amino acids in the NPN and PN fractions accounted for about 65% of the total nitrogen, suggesting that a practical nitrogen‐protein conversion factor for the mushrooms may be considered to be about 4 on the average.
Rheological Properties of Tomato Concentrates as Affected by Particle Size and Methods of Concentration
Authors: TANGLERTPAIBUL T. , RAO M. A. 
Published: August 2006

ABSTRACTShear rate‐shear stress data were obtained on tomato concentrates made from juices that were produced using finisher screen openings (FSO): 0.020, 0.027, 0.033, and 0.045 in. In general, the apparent viscosity of the concentrates at a shear rate of 100 set‐1 increased with increase in FSO. However, concentrates made from juice using a 0.027 in FSO had the highest apparent viscosity. Magnitudes of yield stress of concentrates increased in direct proportion to FSO. Apparent viscosities of concentrates made by evaporating tomato juice were lower than those obtained either by evaporating the serum or by reverse osmosis concentration of the serum.
Effect of Moisture on the Thermal Behavior of Strawberries Studied using Differential Scanning Calorimetry
Authors: ROOS YRJÖ H. 
Published: August 2006

ABSTRACTDifferential scanning calorimetry was used to determine the thermal transitions in fresh and freeze‐dried strawberries and the moisture dependence of these transitions. The freeze‐dried strawberry samples had a glass transition at 30–60°C, and the melting endotherm of the dried products was similar to that for freeze‐dried sugars. The glass transition temperature of humidified samples was a linear function of the water activity; it decreased with increasing moisture content. Ice was found to melt at a moisture content of 21.4% or above. The melting of ice in strawberries was similar to that in sugar solutions and fruit juices.
Squeezing Flow Viscosimetry of Peanut Butter
Authors: CAMPANELLA O. H. , PELEG M. 
Published: August 2006

ABSTRACTThe rheological characteristics of peanut butter were determined in two types of lubricated squeezing flow tests, one based on constant deformation rate and the other on deformation under constant stress (creep). Elongational flow was observed in both types of tests. When the flow regime was not governed by viscoelastic effects, peanut butter could be described as a power law fluid with consistency on the order of 70–200 KPa and flow index of 0.5–0.7.
Apparent Heat Transfer in a Forced Convection Oven and Properties of Baked Food
Authors: SATO HIDEMI , MATSUMURA TSUNEO , SHIBUKAWA SHOKO 
Published: August 2006

ABSTRACTParameters for expressing the heating performance and baking results of sponge cakes dependent on heating performance in a forced convection oven were studied. The heating performance of a forced convection oven may be expressed by the apparent heat transfer coefficient which was measured at various air temperatures and velocities. Both the air velocity and temperature of the circulating air affected the apparent heat transfer coefficient in a forced convection oven and determined the final properties of the baked food. The effects of these parameters on sponge cakes baked in the forced convection oven were observed.
Isolation of a Caffeine‐Resistant Mutant of Aspergillus parasiticus
Authors: BUCHANAN ROBERT L. , ZAIKA LAURA L. , KUNSCH CHARLES A. , PURCELL CLEMENT J. , MERTZ SARAH E. 
Published: August 2006

ABSTRACTA caffeine‐resistant mutant of Aspergillus parasiticus NRRL 2999 was isolated and subsequently designated strain BCR1. The mutant strain grew in the presence of > 8 mg/mL caffeine, while growth of the parent strain was delayed by 1 mg/mL and inhibited by 2 mg/mL. Strain BCR1 produced abundant amounts of aflatoxin only when cultured in media containing caffeine. Residual caffeine analyses indicated that caffeine‐resistance in BCR1 was not due to the metabolic elimination of caffeine.
Characterization of Solution Properties of Four Iron Sources in Model Systems by Solubility Studies and IR/VIS Reflectance Spectrophotometry
Authors: EYERMAN L. S. , CLYDESDALE F. M. , HUGUENIN R. , ZAJICEK O. T. 
Published: August 2006

ABSTRACTThe hydrolysis of iron and the effect of aging on the resolubilization of iron hydroxides under simulated gastric pH conditions were measured and spectroscopy was evaluated as a predictor of these changes. Model systems of ferrous sulfate (FeZSO4), ferric sulfate (Fe2(SO4)3), ferric chloride (FeCl3) and hydrogen‐reduced elemental iron (HRFe), with and without ascorbic acid, were analyzed at intervals over 10 wk storage for both soluble iron and iron resolubilized from insoluble iron hydroxide polymers. Irreversible hydrolysis, resulting in polymers with ordered structures, occurred in the FeSO4 and HRFe systems. Spectra of air‐dried precipitates correlated with solution behavior of iron providing a possible predictive technique. Added ascorbic acid increased the levels of soluble iron in all systems.
Determination of the Yield Stress of Semi‐Liquid Foods from Squeezing Flow Data
Authors: CAMPANELLA O. H. , PELEG M. 
Published: August 2006

ABSTRACTThe yield stress of tomato paste, ketchup, mustard, and mayonnaise was determined from the thickness vs time relationships of squeezed samples having constant area under constant force. The results were virtually independent of the force imposed and the initial thickness of the samples. The readings were in agreement with values determined from shear flow using a coaxial viscometer.
Effect of Extrusion Cooking on in Vitro Protein Digestibility of Sorghum
Authors: FAPOJUWO O. O. , MAGA J. A. , JANSEN G. R. 
Published: August 2006

ABSTRACTExtrusion variables including moisture (15 and 2.5%), temperature (50°, 125° and 200°C) and screw speed (50, 125 and 200 rpm) of two low tannin sorghum varieties extruded with 0, 2 and 4% calcium hydroxide were studied. Protein digestibility was determined by in vitro pepsin assay. Extrusion improved digestibility from 45.9 to 74.6% and 43.9 to 68.2% for the two varieties, respectively. Temperature was the key extrusion variable that influenced digestibility. Screw speed and moisture did not have significant effects. Alteration of pH before extrusion further improved digestibility.
Effect of maturity and processing on the trypsin inhibitor and oligosaccharides of soybeans
Authors: LIU KESHUN , MARKAKIS PERICLES 
Published: August 2006

ABSTRACTImmature soybean seeds are used as human food, but they contain antinutritional factors. The trypsin inhibitory activity (TIA) increased slightly in soybean cv Beeson‐80 but remained unchanged in cv Pella, as maturation advanced. Steaming or cooking for 20 min, as commonly practiced, fully eliminated TIA in immature seeds. Soaking (24 hr) plus cooking (20 min) was necessary for the complete disappearance of TIA in mature seeds. Sucrose, raffinose and stachyose concentrations increased significantly with maturation. Steamed or cooked immature seeds contained considerably smaller quantities of raffinose and stachyose, sugars associated with flatulence, than similarly treated mature seeds.
Microbial Production of Citric Acid by Solid State Fermentation of Kiwifruit Peel
Authors: HANG Y.D. , LUH B.S. , WOODAMS E.E. 
Published: August 2006

ABSTRACTA solid‐state fermentation method was developed for the production of citric acid from kiwifruit peel by Aspergillus niger NRRL 567. This method produced about 100g citric acid per kg of kiwifruit peel fermented in the presence of 2% methanol at 30°C in 4 days. The yield was more than 60% based on the amount of fermentable sugar consumed.
Protective Effect of Milk on Mineral Precipitation by Na Phytate
Authors: PLATT S.R. , NADEAU D.B. , GIFFORD S.R. , CLYDESDALE F.M. 
Published: August 2006

ABSTRACTSodium phytate was added to milk with and without the addition of Fe or Zn and the solubility of the endogenous Ca and added Fe or Zn was not affected. However, when these experiments were repeated with a model system containing CaCl2 at the same calcium concentration as milk, the addition of Na phytate caused a significant precipitation of each of these minerals. These results suggest that milk exerts a protective effect on the phytate induced precipitation of these minerals and thus their potential bioavailability.
Effects of Induced Low‐Temperature Stress on Raw Peanuts
Authors: SINGLETON J. A. , PATTEE H. E. 
Published: August 2006

ABSTRACTPeanuts were exposed to low temperatures before they were dried to simulate temperature abuse. Samples were exposed to temperatures ranging from 0°C to −6°C. Visual examination of exposed samples revealed a glossy appearance around the edges and on the central surface of the cotyledons. A comparison of volatile profiles from exposed samples (0°C to −6°C) showed increased concentrations of acetaldehyde and ethanol with decreased temperatures. Conductivity was a measure of the electrolytes in the leachate from exposed samples and reflected the extent of membrane leakage. Concentrations of organic carbon and inorganic ions increased with decreased temperatures. Evidence of increased acetaldehyde and ethanol concentrations indicated anaerobic respiration was involved in quality deterioration of freeze damaged peanuts.
Interactions in Protein/Polysaccharide/Calcium Gels
Authors: BERNAL V.M. , SMAJDA C.H. , SMITH J.L. , STANLEY D.W. 
Published: August 2006

ABSTRACTProtein‐polysaccharide‐calcium gels were prepared using combinations of crude myofibrillar protein, whey protein concentrate, sodium alginate, methylcellulose, low methoxyl pectin, carrageenan and CaCl. The nature of the interactions taking place in the gels and the effect of freezing or heating on viscosities and water losses were investigated. In most cases the stability of the gels was increased by freezing and lowered by heating. Myofibrillar protein with added whey protein concentrate formed stronger gels with the polysaccharide gums than did the myofibrillar protein extract alone. With the exception of methylcellulose gels, electrostatic interactions seemed to be the main forces involved in the formation and stability of the gels.
Color of Black Salami Sausage: Dissociation of Heme from Myoglobin and Hemoglobin
Authors: SLINDE ERIK 
Published: August 2006

ABSTRACTDissociation curves determined spectrophotometrically for myoglobin and hemoglobin in citric acid buffers showed that the heme groups dissociated from the proteins at pH‐values comparable to those normally found in dry sausages. The extent of dissociation parallelled the degree of denaturation of the proteins as measured by differential scanning calorimetry. Extraction of newly prepared black salami sausage mince with phosphate buffer removed all pigments, which could not be extracted from ripened sausage with pH of about 4.5. This was in agreement with the solubility properties of the hydrophilic pigments myoglobin and hemoglobin, and the hydrophobic properties of the heme pigment. These experiments showed that the color of black salami sausage was due to heme.
Modification of the Schricker Nonheme Iron Method to Minimize Pigment Effects for Red Meats
Authors: RHEE K. S. , ZIPRIN Y. A. 
Published: August 2006

ABSTRACTA calorimetric nonheme iron assay procedure for meat was modified to avoid pigment effects in determining the nonheme iron content of red meats. The modification consisted of mixing the red meat sample with NaNO2 before incubation with an acid mixture to minimize the breakdown of heme pigments into nonheme iron, and inclusion of a second blank for the brownish color of the incubated liquid phase, in addition to the reagent blank.