bluuebunny/crossref_metadata_2025_split huggingface dataset:
The Nutritive Value of Eight Varieties of Cowpea (Vigna sinensis)a,b
Authors: ELIAS LUIZ G. , COLINDRES ROBERTO , BRESSANI RICARDO 
Published: August 2006

SUMMARYSamples of eight varieties of cowpea, both raw and cooked, were analyzed for their chemical composition and amino acid content by microbiological methods and were also subjected to biological trials with rats in order to determine their nutritive value. Cooking caused losses as follows: 9.2% nitrogen, 17.4% crude fiber, 6270 thiamine, 52% riboflavin, and 45% niacin. With the possible exception of tryptophan, the variation for amino acids was small among all the samples, both cooked and raw, and there was no difference in ether extract and ash. The animal experiments showed marked differences in protein value among the eight samples, even though essential amino acid composition indicated only slight differences. These differences are probably due to variation in amino acid availability. The protein efficiency ratio was higher in the cowpea samples than in the beans. Since cowpeas have a higher nutritive value than common beans, as confirmed in this study, and can be grown under many environmental conditions with higher yields, their use in human feeding should be recommended in developing areas of the world having protein in low quantity and quality.
Volatile Esters of Bartlett Pear. III.a
Authors: JENNINGS W. G. , SEVENANTS M. R. 
Published: August 2006

SUMMARYBartlett pear essence was separated by gas chromatography without losing its desirable aroma characteristics. This was done by room‐temperature on‐column injections, followed by a programmed temperature increase of the chromatographic column. Evidence is presented indicating that the methyl (or other short‐chain alcohol moiety) ester of trans‐2: cis‐4 decadienoic acid is present. Hexyl acetate was identified as a “contributory flavor compound” of Bartlett pear. The infrared spectra of several other esters, which may be “character impact compounds,” are presented, and their correlations with functional groups are discussed.
The Carotenoids of Several Low‐Carotenoid Fruits
Authors: CURL A. LAURENCE 
Published: August 2006

SUMMARYThe carotenoids were examined in several fruits of low carotenoid content. Fruits studied in detail were black figs, cranberries, and Thompson seedless grapes; the examination was less comprehensive for blackberries, blueberries, strawberries, and pomegranates. The carotenoid mixtures of the various fruits were similar to those in green leaves, but (except in the grapes) the beta‐carotene content was much lower. Lutein‐5,6‐epoxide was a major carotenoid of cranberries, and violaxantbin was the most abundant carotenoid of black figs.
The Influence of Variety on the Pyrrolidonecarboxylic Acid of Canned Beets
Authors: WECKEL K. G. , LARSON W. A. 
Published: August 2006

SUMMARYThe greatest amount of pyrrolidonecarboxylic acid (PCA) found in any of 10 varieties of processed beets was less than has been reported to be necessary to cause a flavor defect. The difference in PCA content between the varieties of canned diced beets containing the greatest and smallest amounts of PCA was less than reported necessary to affect flavor preference. The beets were grown on muck soils without additional nitrogen fertilizer. The relatively low level of PCA in the beets was probably due, in part at least, to their being grown on unfertilized muck soil. A significant difference in PCA content was found in certain varieties of processed beets. Pieters‐Wheller Early Blood Turnip beets had significantly less PCA than Rohnert‐Detroit Dark Red, Rohnert‐Early Wonder Tall Top, and Robson Seneca Detroit varieties.
Tocopherol Distribution in Milk Fractions and Its Relation to Antioxidant Activitya
Authors: ERICKSON D. R. , DUNKLEY W. L. , SMITH L. M. 
Published: August 2006

SUMMARYStudies were made of the distribution of tocopherol between the lipid in the fat globule membrane and inside the milk fat globule, and the relation of that distribution to the loss of tocopherol during lipid oxidation. Two fractionation procedures were used, one based on churning of cream, the other on washing cream by repeated dilution with sucrose‐saline solution and separation, followed by treatment with sodium deoxycholate. The tocopherol concentration was at least three times higher in the lipid of the fat globule membrane than inside the fat globule. During lipid oxidation, the tocopherol associated with the fat globule membrane was lost more rapidly. The results demonstrated that, in determining the oxidative stability of milk, the membrane tocopherol is more important than that inside the fat globule.
Irradiation‐induced Textural Change in Fruits and Its Relation to Pectin Metabolisma
Authors: SOMOGYI LASZLO P. , ROMANI ROGER J. 
Published: August 2006

SUMMARYTextural changes of pears and peaches exposed to gamma radiation of 300, 600, and 900 Krads were found to correspond to a decrease in proto‐pectin content and an increase in pectin and pectate fractions of the fruits. Characterizations of the 700% alcohol‐insoluble solids prepared from these fruits revealed only minor differences in respect to their anhydrouronide and acetyl content and degree of esterification. To account for the marked effects of radiation, activities of pectic enzymes extracted from irradiated fruits were investigated. Pectin methylesterase showed an increased activity immediately after doses of 300 and 600 Krads, and enzymes extracted from fruit four days after irradiation had a reduced activity. Pears, peaches, and nectarines irradiated under nitrogen atmosphere softened much less than fruits irradiated under air. While this may be attributed to the reduced formation of free radicals under anoxic conditions, a further experiment with pectin solutions exposed to gamma radiation under similar atmospheric conditions did not support this suggestion. The changes in 1% pectin solutions were related to radiation dose, but were remarkably similar regardless of the presence or absence of oxygen during exposure.
An Electronic Analog for the Olfactory Processesa
Authors: WILKENS WALTER F. , HARTMAN JOHN D. 
Published: August 2006

SUMMARYPolarized microelectrodes were utilized as sensing devices, analogous to the human olfactory hairs, for qualitative and quantitative responses to volatiles. The measured response current is attributed to the interaction of a volatile with an electrical double layer at the electrode interface. The use of different microelectrode metals, electrolytes, and impressed voltages makes possible different electrical double‐layer phenomena. With the use of only a few of the many possible combinations of electrode metals, electrolytes, and impressed voltages, differential‐response sensitivity was obtained for a variety of volatiles at any given microelectrode condition. A comparison of the responses of several odorants at a number of different electrode conditions demonstrated a differential‐response specificity similar to that thought to occur in the human at different olfactory receptor sites.
Kinetics of Thermal Degradation of Chlorophyll in Spinach Pureea
Authors: GUPTE S. M. , EL‐BISI H. M. , FRANCIS F. J. 
Published: August 2006

SUMMARYThe kinetics of chlorophyll degradation in spinach purée were studied over the temperature range 260—300°F, using thermal‐death‐time tubes heated in a constant‐temperature oil bath. Pigments were separated by column chromatography, and their concentrations determined spectrophotometrically. A semilogarithmic (first‐order) plot of the residual pigment vs. time was used to illustrate the thermal degradation rate (TDR). Although the major portions of the TDR curves were apparently linear, several abnormalities were observed during the initial test intervals. Regression coefficients were computed for the linear portions and used to compute the various thermo‐dynamic functions characteristic of the degradation reactions. The following values respectively represent the average determinations for chlorophylls a and b. The TDR constant k, (2.3/D, D, D being decimal reduction time in sec), 1.1 × 10−2 and 0.52 × 10−2 sec−1; the temperature coefficient Q10 (log−1 18/z, z being °F affecting 10‐fold change in k, or D), 1.58 and 1.26; the activation energy E, 143 and 35 Kcal mole−1; the enthalpy H, 142 and 34 Kcal mole−1; the free energy & Delta;F, 29 and 32 Kcal mole−1; and the entropy & Delta;S, 268 and 5 cal deg−1 mole−1.
Color Deterioration in Frozen French Beans (Phaseolus vulgaris). 2. The Effect of Blanching
Authors: WALKER G. C. 
Published: August 2006

SUMMARYThe effect of blanching on the conversion of chlorophylls to pheophytins and on their oxidation during the blanching and subsequent storage of green beans at ‐10° C was examined. Some conversion of chlorophylls to pheophytins occurred during blanching but there was no oxidation. During storage at ‐10 °C, both conversion and oxidation occurred. Two effects of blanching were distinguished: firstly, as enzymes were inactivated, the rates at which the chlorophylls underwent changes in storage at ‐10°C diminished; secondly, with blanch periods longer than necessary for inactivation of peroxidase and catalase the rates of chlorophyll change increased progressively during frozen storage. Under the blanching conditions used, a blanching period of 45 see to 1 min resulted in the most stable product.
Relationships of Free and Bound Water to Subjective Scores for Juiciness and Softness and to Changes in Weight and Dimensions of Steaks from Two Beef Muscles During Cookinga
Authors: RITCHEY S. J. , HOSTETLER ROBERT L. 
Published: August 2006

SUMMARYFree and bound water were determined by a modified hydraulic‐press method in raw and cooked steaks from two beef muscles, longissimus dorsi (LD) and biceps femoris (BF). One‐inch steaks from each muscle were cooked to final internal temperatures of either 61, 68, 74, or 80°C. LD and BF had similar percentages of free and bound water in raw steaks and in steaks cooked to either 61 or 68°C. LD contained a higher percentage of free water at 74 and 80°C. Losses of free and bound water and weight were evident at each increase of temperature. Dimensional measurements made on steaks at different temperatures indicated that LD became shorter, wider, and thinner and BF became longer, narrower, and thinner at 61, 68, and 74°C. A large percent of the total change in either free and bound water or in dimensions of steaks occurred between 74 and 80°C. Subjective scores for juiciness and softness indicated drier and harder meat at each increase of temperature. Scores for softness to tongue and cheek were more consistently correlated with free water than any other subjective measure. Possible relationships between the changes brought about by cooking were discussed.
A Method for Determining 5′‐Nucleotidesa
Authors: LENTO HARRY G. , FORD JAMES A. , DENTON ARNOLD E. 
Published: August 2006

SUMMARYA method is described for the separation and quantitative determination in a variety of foods of the following 5′‐nucleotides; eytidine‐5′‐phosphate, adenosine‐5′‐phosphate, uridine‐5′‐phosphate, inosine‐5′‐phosphate, and guan‐osine‐5′‐phosphate. This procedure employs a Dowex 1 ion‐exchange resin in the formate form to adsorb and concentrate the nucleotides from an aqueous extract of the food sample. The nucleotides are separated and eluted in the order previously given by means of a gradient elution system, consisting of water—formic acid‐sodium formate. The method gives complete resolution of the 5′‐nucleotides from each other, but not from their corresponding 2′‐ and 3′‐forms. Therefore, following chromatographic separation, the 5′‐nucleotides are determined calorimetrically in the presence of the 2′‐ and 3′‐nncleotides by oxidation with periodate and reaction of the oxidation products with 2, 4‐dinitrophenylhydrazine.
The Precursors of Chocolate Aroma: A Study of the Flavonoids and Phenolic Acids
Authors: ROHAN T. A. , CONNELL M. 
Published: August 2006

SUMMARYFlavonoids and phenolic acids were identified in the ethyl‐acetate‐soluble fraction of the precursors of chocolate aroma. In addition to previously identified flavanols and flavylogens (leucoanthocyanins), two flavonols (quercetin and quercetrin) and three phenolic acids (p‐coumarie, caffeic, and chloro‐genie) were found. The ethyl‐acetate‐soluble fraction of the aroma precursors does not appear to be essential to production of the primary characteristic aroma of chocodate.
Effect of Temperature on Radiosensitivity of Salmonella Typhimuriuma
Authors: LICCIARDELLO JOSEPH J. 
Published: August 2006

SUMMARYRadiosensitivity of S. typhimurium increased as a function of irradiation temperature from 32 to 130°F. The greatest effect of temperature during irradiation occurred at temperatures above 110°F. Rate of bacterial destruction was significantly greater when the ionizing energy and thermal energy were applied simultaneously than when they were applied consecutively.
Linear Dependency of Scale Structure in Differential Odor Intensity Measurements
Authors: OUGH C. S. , BAKER G. A. 
Published: August 2006

SUMMARYData are presented showing that the subjects' basic reaction to situations where scaling of odor differences are concerned, is basically the same as far as their scale structure is concerned. The relative differences between scale‐point means are essentially the same. The major differences are the degrees to which they use the scale range, the location of the central value, and their discriminating ability in a few instances. Some scale positions are much more stable than are others.A study was made of paired‐comparison and intensity rating methodology, and it was concluded that intensity rating gave equally as much information as the paired comparison method in a shorter time.
The Occurrence of beta‐Citraurin and of beta‐Apo‐8′‐Carotenal in the Peels of California Tangerines and Oranges
Authors: CURL A. LAURENCE 
Published: August 2006

SUMMARYbeta‐Citraurin was found to be a major component of the carotenoid mixtures of Clementine and Dancy tangerine peels, and a minor component in navel and Valencia orange peel carotenoids. beta‐Apo‐8′‐carotenal was present as a minor constituent in Clementine and Dancy tangerine peel carotenoids. A new carotenoid aldebyde, apo‐12′‐violaxanthal, was obtained from Clementine and Dancy tangerine peels.
The Occurrence of a Natural Antioxidant in Citrus Fruit
Authors: TING S. V. , NEWHALL W. F. 
Published: August 2006

SUMMARYAntioxidant activity was found chiefly in the flavedo of citrus fruit. Of the fruits studied, orange had the highest activity and lime and lemon had almost no active principle. Very little, if any, of the activity was located in other component parts of citrus fruit except in the juice vesicles of Valencia oranges. A macro‐manometric apparatus was designed to measure the amount of oxygen absorbed by d‐limonene and the degree of inhibition of this oxidation when the active principle was added. Comparisons were made between the extracts of citrus fruit and known concentrations of commercial antioxidants. Chromatographic separation on alumina columns yielded a highly colored, oily fraction rich in antioxidant activity. Thin‐layer chromatography, a positive ferric chloride‐dipyridyl test, and the nonpolar, nonvolatile nature of the active material indicate that it is possibly a tocopherol.
Determination of Myoglobin Oxygenation Rates in Pork, Beef, and Lamb by Munsell and Reflectance Colorimetry
Authors: HAAS MARTIN C. , BRATZLER L. J. 
Published: August 2006

SUMMARYOxygenation rates of pork, beef, and lamb were determined by Munsell disk calorimetry and by the Gardner automatic color‐difference meter. From the data obtained, recommendations can be made for the time to read color as a prediction of total color change due to oxygenation. Measurements can be renotated by Munsell calorimetry after 30 min for pork, 75 for beef, and 45 for lamb. Readings can be made by reflectance after 45 min for pork, 30 for beef, and 30 for lamb. The effect of oxygenation upon Munsell and reflectance measurements was also studied. The Munsell renotations appeared to increase in redness, or hue, and intensity of chroma, while value remained constant. Readings of the Gardner meter increased greatly in a1 (redness) whereas b1,(yellowness) increased less. The L readings, indicative of value, remained constant. A comparison between the two methods indicated a highly significant negative correlation between a1 of reflectance and index of reddening of Munsell calorimetry.
Structures of Acylated Anthocyan Pigments in Vitis vinifera Variety Tinta Pinheira. Identification of Anthocyanidin, Sugar, and Acid Moieties
Authors: ALBACH R. F. , KEENER R. E. , WEBB A. D. 
Published: August 2006

SUMMARYInvestigation of the anthocyan skin pigments in hands 1, 2, and 3 isolated from Vitis vinifera var. Tinta Pinheira grapes showed that the pigments from hand 2 consisted of the 3‐mono‐glucosides of malvidin, peonidin, delphinidin, and petunidin, each acylated with p‐coumaric acid. The pigments from hand 3 consisted of the same four anthocyanins, each acylated with caffeic acid. Evidence is presented to show that the pigments in hand 1 were an artifact obtained under certain experimental conditions, and a tentative explanation for their formation is proposed.
Ascorbic Acid, Acidity, and Sugar in Meyer Lemons
Authors: KENNEDY BARBARA M. , SCHELSTRAETE MARC 
Published: August 2006

SUMMARYMean total ascorbic acid, with standard deviation, in 82 samples of Meyer lemon grown in California was 34.7 ± 15.6 mg per 100 ml juice and 54.9 ± 20.3 mg per 100 g peel. The difference in ascorbic acid content between juice and pulp was not significant. The concentration of ascorbic acid in the juice decreased with maturity of the fruit. Ascorbic acid content of the juice, although somewhat lower than in oranges and commercial lemons, compares well with that of other citrus fruit, such as grapefruit, limes, and tangerines. Reducing sugars, as glucose, in the juice averaged 4.6 g per 100 ml; free acidity as citric acid, 3.5 g; pH, 2.65; sucrose, 0. The concentration of reducing sugars increased and that of free acidity decreased as the fruit matured.
Effect of EDTA and pH on Properties of Freeze‐dried Pork Muscle II. Effect of Injection of EDTA and NaOH Before Drying
Authors: WISMER‐PEDERSEN J. 
Published: August 2006

SUMMARYThe effects of ethylenediamiuetetraacetate (EDTA), pyrophosphate, and elevated pH on rehydratiou capacity and texture of freeze‐dried meat were studied. Samples of pork loin were injected with solutions of EDTA and pyrophosphate in a cont. of approx. 10mM per 1000 g meat. After injection, the samples were frozen and freeze‐dried. The treated samples had improved rehydratiou capacities and texture as measured with a Warner‐Bratzler shear press. The main effect of EDTA appeared to he better penetration of water into the dried meat structure, whereas the effect of pyrophosphate appeared to he mainly swelling of the already wetted areas. These observations were substantiated by an experiment in which samples were frozen but not dehydrated. In this case, only pyrophosphate improved water‐binding capacity. Application of EDTA in the rehydratiug solution did not improve the rehydration capacity of the freeze‐dried samples. The average pH of the meat was raised approx. 1 unit through injection of NaOH solution before drying. This treatment did not appreciably improve hydration capacity or texture. Aging the meat before treatment with EDTA and NaOH did not improve the results. EDTA exhibited the same effects on beef as on pork.
Chemical and Physical Development of the Pineapple Fruit I. Weight per Fruitlet and Other Physical Attributes
Authors: SINGLETON VERNON L. 
Published: August 2006

SUMMARYTwo lots of pineapple fruit were examined for changes during development in weight, eye (fruitlet) weight, volume, cell volume, density, length, width, weight distribution by parts, juice yield, surface tension, viscosity, tendency to foam, and maximum ultraviolet absorbance of the juice. The period from the end of blooming to fully ripe fruit was covered (116 days total, fruit weight from 0.38 to 4.75 lb). Weight per eye, fruit weight, volume, cell volume, and density increased regularly during development. Length‐width ratio, proportion of weight in shell, core, and flesh, relative juice yield, and cells per eye were relatively constant over all but the very early stages of this period. The remaining factors appeared to be considerably influenced by short‐term conditions, possibly sunlight, and soil moisture.
Biochemical Changes in Catfish, Tilapia, and Mrigal Fish During Rigor Mortis
Authors: PAWAR S. S. , MAGAR N. G. 
Published: August 2006

SUMMARYCatfish (Tachysurus spp.) from marine water, tilapia (Tilapia mossambica, Peter) from brackish water, and Mrigal (Cirrhina mrigala, Hamilton) from fresh water were studied for biochemical changes during rigor mortis. The pH was respectively 6.7, 6.6, and 6.8 in the freshly killed fish, decreased after death, and rose again with the resolution of the rigor. Glycogen contents immediately after death were 320, 369, and 453 mg per 100 g of fish muscle, and, decreased rapidly during the first few hours of the experiment. The contents and the rate of decrease of phosphorus of creatine phosphate and ATP were greatest in the catfish. Phosphorus of creatine phosphate decreased faster than that of ATP. Lactic acid content increased rapidly in the beginning and then gradually until the rigor was resolved.
Sodium, Potassium, and Magnesium Concentration and Weight Changes in Fish Stored in Refrigerated Sea Water in Relation to Biochemical Changes Associated with Rigor Mortis
Authors: TOMLINSON N. , GEIGER S. E. , KAY W. W. 
Published: August 2006

SUMMARYIn trout stored in refrigerated sea water (RSW), sodium ions did not penetrate the white muscle appreciably until the adenosine triphosphate of the muscle had been largely destroyed. It appeared that the skin might also exert control over sodium penetration, particularly during the first day of storage. Loss of potassium ions did not become evident until later, the commencement of appreciable loss corresponding approximately to the exhaustion of the muscle as judged by cessation of lactic acid formation. No relation between magnesium ion uptake by the white muscle and these biochemical changes was detected.Trout and sockeye salmon stored in RSW lost weight during the first day or two of storage and gained weight thereafter. The period of weight loss appeared to correspond to the period during which slime secretion from the skin continued post‐mortem, and was apparently independent of the state of exhaustion of the fish at death. In contrast, weight changes in skinned muscle were dependent on the state of exhaustion of the fish. Muscle from unexercised fish lost weight during the first day of storage and gained weight thereafter, while muscle from exhausted fish gained weight from the time of immersion.
The Proteolytic Enzymes of Japanese Koji and Taka‐Diastase
Authors: ILANY‐FEIGENBAUM JACOB 
Published: August 2006

SUMMARYThe proteolytic activity of the enzymes extracted from Japanese and Israeli prepared koji (or “Bloom of Mold”) or Japanese rice ferment and of commercial samples of taka‐diastase, has been found to have a slower activity rate at pH 5.0 than at either neutral or alkaline pH. At pH 5.0, it takes a longer period of time to obtain comparable digestion of the substrate, as compared with that at pH 7.8. This activity at lower pH has been stimulated by the addition of small quantities of miso— which is a fermented mixture of cooked soy. beans and rice with koji—r by the addition of cysteine or reduced glutathione. These findings enabled us to reduce the conventional fermentation time of Japanese miso or Israeli miso‐type products, from several months to only a few weeks.