bluuebunny/crossref_metadata_2025_split huggingface dataset:
Model for Gas Exchange Dynamics in Modified‐Atmosphere Packages of Fruits and Vegetables
Authors: FISHMAN SVETLANA , RODOV V. , PERETZ J. , BEN‐YEHOSHUA S. 
Published: August 2006

ABSTRACTA model for atmosphere in a package containing fresh fruits was analyzed theoretically and validated by experiments with red bell pepper fruit. The model was based on two processes: fruit respiration and film permeability. Mathematical analysis showed that when rates of O2 consumption and CO2 evolution due to respiration are equal, and film permeability to CO2 is greater than that to O2, the time course curve of CO2 concentration has a maximum. In a closed system, the time course of the sum of the gases could indicate a change of respiratory quotient. These results are independent of model for respiration. To predict extent of overshoot and for a computerized simulation, the equation of Michaelis‐Menten type with noncompetitive inhibition was adopted to describe respiration. Utilizing computer simulations enabled evaluation of film specifications and package dimensions best for a given commodity.
Free Fatty Acids from Orange Juice Absorption into Laminated Cartons and their Effects on Adhesion
Authors: PIEPER GABRIELE , PETERSÉN KERSTIN 
Published: August 2006

ABSTRACTOrange juice was stored in polyethylene/aluminum foil laminated cartons at 8°C room temperature (RT), 35°C, and 55°C for up to 1 yr. Studies were carried out on the formation of 6 major free fatty acids (FFAs) in orange juice and their absorption into packaging materials during storage. Simultaneously adhesion tests on packaging materials were performed. Depending on storage temperature FFA concentrations increased steadily during storage and they were absorbed (in parallel) into the food contact layer of the packaging materials. Delamination between the plastic layer and aluminum foil occurred when a critical absorption level of 4–5 mg/dm2 packaging material (corresponding to a level of 10.5–13.2 mg/cm3 or 1.1–1.4% in the inside polymer layer) was exceeded.
Unsaturated Aldehydes Identification from Green Coffee
Authors: BOOSFELD J. , VITZTHUM O.G. 
Published: August 2006

ABSTRACTThe dienals in green coffee beans were isolated by simultaneous distillation/extraction (SDE) and for artifact‐free isolation by high vacuum distillation (HVD). Characterization and identification of compounds were by GC effluent sniffing, GC‐MS, GC‐FTIR and NMR spectroscopy. Isomers were determined either on‐line from green coffee extract by direct deposition GC‐FTIR or off‐line after enrichment by automatic preparative GC and subsequent GC‐FTIR and NMR spectroscopy. Two pairs of unsaturated aldehydes were identified: (E,E)‐2,4‐ and (E,Z)‐2,4‐nonadienal as well as (E,E)‐2,4‐ and (E,Z)‐2,4‐decadienal.
Highly Sensitive Method for Urea Detection in Wine
Authors: KODAMA SEIICHI , SUZUKI TOSHIMASA 
Published: August 2006

ABSTRACTTrace amounts of urea (less than 50 μg/L) in wine were accurately determined using a modified high performance liquid chromatography (HPLC‐fluorometric) technique. Appropriate selection of eluent, HPLC columns, and chiral derivatives for the o‐phthalaldehyde solution provided a 20‐fold enhancement of sensitivity over established methods. A linear relationship was observed at concentrations from 0.5–500 μg/L of aqueous urea solution. The threshold level for detectability of urea in wine was 5 μg/L. The method is simple enough to be applicable to most beverages.
Decreasing Lipid Oxidation in Soybean Oil by a UV Absorber in the Packaging Material
Authors: PASCALL M.A. , HARTE B.R. , GIACIN J.R. , GRAY J.I. 
Published: August 2006

ABSTRACTThe stability and effectiveness of Tinuvin 326TM, a UV absorber, dispersed within the regrind layer of coextruded, multilayered, polypropylene‐based containers to protect packaged, bleached soybean oil from photooxidation was investigated. The level of Tinuvin 326 in the containers was determined by using high pressure liquid chromatography (HPLC) and UV spectrophotometric methods. No loss of Tinuvin 326 from the containers was observed over a 42‐day storage period at 21 and 35°C, respectively. The migration of Tinuvin 326 from the containers to the oil stored at 35°C was greater than at 21°C. Migration levels at both temperatures, however, were too low to notably reduce Tinuvin 326 levels in the containers. Bleached oil in containers with 0.3% Tinuvin 326 underwent less photooxidation than oil in containers with no Tinuvin 326 when exposed to fluorescent light at 21 and 35°C for 35 days.
Competitive Adsorption Between Sodium Caseinate and Oil‐Soluble and Water‐Soluble Surfactants in Oil‐in‐Water Emulsions
Authors: EUSTON SUSAN E. , SINGH HARJINDER , MUNRO PETER A. , DALGLEISH DOUGLAS G. 
Published: August 2006

ABSTRACTCompetitive adsorption between sodium caseinate and either a water‐soluble surfactant, Tween 60 (polyoxyethylene sorbitan monostearate—PSM) or an oil‐soluble surfactant, Span 60 (sorbitan monostearate—SM) was studied in oil‐in‐water emulsions. Surfactants were present during homogenization. Surface concentration of protein in freshly prepared emulsions decreased as concentration of PSM or SM increased. However, only partial displacement of protein was observed with either surfactant. The reduction in protein surface concentration was greater in the presence of PSM. Interfacial protein composition was independent of surfactant type. In the absence of surfactant, preferential adsorption of β‐casein occured in emulsions containing ≤1.0 wt % protein. On addition of surfactant preference for β‐casein at the interface was reduced.
Microwave‐Heating Temperature Profiles for Thin Slabs Compared to Maxwell and Lambert Law Predictions
Authors: BARRINGER SHERYL A. , DAVIS EUGENIA A. , GORDON JOAN , AYAPPA K. GANAPATHY , DAVIS H. TED 
Published: August 2006

ABSTRACTSlabs of agar gel were heated in a microwave oven. Temperatures were measured at various depths into the sample to experimentally determine the internal temperature profile. These were compared to power and temperature profiles predicted from Lambert's law, Maxwell's field equations and a Combined equation. Lambert's law and the Combined equation predicted a much slower heating rate than found experimentally, while Maxwell's field equations gave a much more accurate prediction. Because of the internal standing waves that are created, a small variation in sample thickness could make a large difference in heating rate for thin samples.
Degradable Wheat Gluten Films: Preparation, Properties and Applications
Authors: HERALP T.J. , GNANASAMBANDAM R. , MCGUIRE B.H. , HACHMEISTER K.A. 
Published: August 2006

ABSTRACTDegradable films from spray‐dried (SD) and flash‐dried (FD) wheat gluten prepared at various pHs, salt levels, temperatures, and shearing times were compared. Differences were observed in properties of the films related to processing conditions. Films prepared from SD wheat gluten were thicker, and had higher tensile strengths and Young's moduli. SD wheat gluten solutions applied as coating material resulted in Grade A‐quality shell eggs maintaining quality for 30 days at room temperature. Additionally, SD wheat gluten coating increased the water stability of starch‐based packaging.
Peroxidase Stability and Reactivation after Heat Treatment and Manothermosonication
Authors: LOPEZ PASCUAL , BURGOS JUSTINO 
Published: August 2006

ABSTRACTThe effect of several factors on the resistance of horseradish peroxidase (POX) to heat and manotbermosonication (MTS), the simultaneous application of heat and ultrasonic waves under pressure, has been studied. Reactivation after heat or MTS followed very similar patterns. Both heat and MTS inactivation of POX had a similar pH dependence. Addition of sucrose or glycerol to the treatment buffer resulted in more inactivation of POX by heat. MTS reversed these effects, especially after addition of glycerol. Addition of KC1 had a slightly protective effect against both heat and MTS treatments whereas addition of glucose increased the inactivation of POX by heat and MTS. Higher concentrations of POX were less sensitive to MTS. Both heat and MTS inactivation of POX appeared to result from a common mechanism.
Physical Properties of Soy Bean and Broad Bean 11S Globulin Gels Formed by Transglutaminase Reaction
Authors: CHANYONGVORAKUL YUPORN , MATSUMURA YASUKI , NONAKA MASAHIKO , MOTOKI MASAO , MORI TOMOHIKO 
Published: August 2006

ABSTRACTPhysical properties of transglutaminase‐induced glycinin and legumin gels were compared with thermally induced gels. Results of deformation tests showed that transglutaminase‐induced gels were more rigid and elastic than thermally induced gels. From creep compliance tests, all elastic moduli and viscosities except Newtonian viscosity were higher for transglutaminase‐induced gels. Electron micrographs revealed that network structures of transglutaminase‐induced gels were composed of larger unit particles forming more developed strands and clusters. More rigid and elastic gels were formed from glycinin as compared to legumin by both gelling methods.
Branched Oligosaccharides Concentrated by Yeast Fermentation and Effectiveness as a Low Sweetness Humectant
Authors: YOO SANG‐HO , KWEON MEE‐RA , KIM MYO‐JUNG , AUH JOONG‐HYUCK , JUNG DONG‐SUN , KIM JEONG‐RYUL , YOOK CHEOL , KIM JUNG‐WAN , PARK KWAN‐HWA 
Published: August 2006

ABSTRACTA branched oligosaccharides (BOS) mixture was prepared from liquefied corn starch using Bacillus lichenifrmis maltogenic amylase (BLMA). A highly concentrated BOS was prepared by removing glucose and maltose through yeast fermentation, which increased the BOS content. Water activity (aw) of bread went from 0.87 to 0.82 when 10% (w/w) or to 0.78 when 20% (w/w) BOS was added. BOS lowered aw more effectively as concentration of BOS increased. The water sorption isotherm of BOS was much higher than that of sucrose at aw, 0.1–0.8. BOS also prevented starch retrogradation in bread, probably due to steric hinderance and to the state of water retained by BOS. Relative sweetness of BOS was ± 17.5% of sucrose. The BOS mixture produced by BLMA might provide a new type humectant for foods that is low in sweetness and retards retrogradation.
Folic Acid Content in Thermostabilized and Freeze‐Dried Space Shuttle Foods
Authors: LANE H.W. , NILLEN J.L. , KLOERIS V.L. 
Published: August 2006

ABSTRACTThis study was designed to determine whether freeze‐dried and thermostabilized foods on a space shuttle contain adequate folate and to investigate any effects of freeze‐drying on folacin. Frozen, vegetables were analyzed after three stages of processing: thawed; cooked; and re‐hydrated. Thermostabilized items were analyzed as supplied with no further processing. Measurable folate decreased in some freeze‐dried vegetables and increased in others. Folacin content of thermostabilized food items was comparable with published values. We concluded that although the folacin content of some freeze‐dried foods was low, adequate folate is available from the shuttle menu to meet RDA guidelines.
Accumulation of Iron in Lactic Acid Bacteria and Bifidobacteria
Authors: KOT EVA , FURMANOV SERGEY , BEZKOROVAINY ANATOLY 
Published: August 2006

ABSTRACT Lactobacillus acidophilus, L. delbrueckii var. bulgaricus, L. plantarum and Streptococcus thermophilum, all used extensively in the food industry, were tested for their ability to internalize and/or oxidize ferrous iron (Fe2+). For comparison some experiments were performed with bifidobacteria, B. thermophilum and B. breve. All organisms except L. bulgaricus could transport Fe2+ into the cell, where it was partially oxidized to the ferric form (Fe(III)). In addition, L. acidophilus and L. bulgaricus could oxidize Fe2+ to Fe(III) extracellularly through the elaboration of H2O2 into the medium when the experiments were carried out in air. L. bulgaricus elaborated H2O2 only in the presence of glucose, whereas L. acidophilus released H2O2 in absence of glucose. We concluded that lactic acid bacteria, like bifidobacteria, can exert some beneficial effects in animal organisms, or in food processing and storage, by making Fe2+ unavailable to harmful microorganisms.
Reduced Fat, High Moisture Beef Frankfurters as Affected by Chopping Temperature
Authors: SUTTON D.S. , HAND L.W. , NEWKIRK K.A. 
Published: August 2006

ABSTRACTSix treatment combinations were studied to determine the effects of initial temperature (0, 15, 30°C) and endpoint chopping temperatures (0, 15, 30, 45°C) on texture and stability of reduced fat, high moisture beef frankfurters. Textural properties (raw batter, frankfurter) and purge loss were determined over 8 wk storage. As endpoint chopping temperature increased, batter stability and shear force decreased. In most samples, initial temperature did not affect texture or stability. Endpoint chopping temperatures of ± 15°C resulted in most stable batters. Chopping > 15°C lowered product quality.
Detectable Odor Thresholds of Selected Lipid Oxidation Compounds in a Meat Model System
Authors: BREWER M. SUSAN , VEGA JUAN D. 
Published: August 2006

ABSTRACTOrganic compounds, pentanal, hexanal, t‐2‐hexenal, t‐2‐heptanal, t‐2‐octenal, and t,t‐2,4‐decadienal, were added individually to lean ground beef. Detectable odor threshold (DOT) was determined by a 10‐member sensory panel using triangle tests. Descriptive analysis using category scales measuring intensity was used to assess odor intensities contributed by specific compounds in an effort to relate quantitative differences in qualitative characteristics to oxidized beef. DOT for pentanal was 2.67 ppm; hexanal was 5.87 ppm; heptanal was 0.23 ppm; t‐2‐hexenal was 7.87 ppm; t‐2‐octenal was 4.20 ppm; and t,t‐2,4‐decadienal was 0.47 ppm. Common terms used to describe odor of meat containing added compounds were rancid, painty, and herbal.
Gamma Irradiation Effects on Thiamin and Riboflavin in Beef, Lamb, Pork, and Turkey
Authors: FOX JAY B. , LAKRITZ L. , HAMPSON J. , RICHARDSON Ft. , WARD K. , THAYER D. W. 
Published: August 2006

ABSTRACTA study was made of the loss of thiamin and riboflavin due to gamma irradiation of beef, lamb and pork longissimus dorsi, turkey breast and leg muscles. Thiamin losses averaged 11%/kiloGray (kGy) and riboflavin losses 2.5%kGy above three kGy. The rate of loss of thiamin in beef was higher than that in lamb, pork and turkey leg, but not turkey breast. with losses of 16%/kGy in beef and 8%/kGy in lamb. The rate of thiamin loss was not related to sulfhydryl, protein, moisture, fat or water content, pH or reducing capacity by redox titration. Loss of riboflavin was not different among species. Any detriment from such slight losses would seem to be more than compensated by the advantage of controlling bacteriological contamination by irradiation processing.
Frozen Storage and Thawing Methods Affect Biochemical and Sensory Attributes of Rainbow Trout
Authors: NILSSON KATARINA , EKSTRAND BO 
Published: August 2006

ABSTRACTRainbow trout were subjected to four thawing treatments after being stored at −18°C and ‐40°C for 0, 3, 7, 13 and 18 mo. Membrane integrity was estimated as the volume of centrifuged tissue fluid (CTF) and by lysosomal β‐N‐acetylglucosaminidase (NAG) activity in CTF. Slow thawing, in air at 5°C resulted in higher NAG activity in CTF and a larger volume of CTF than fast thawing, at 25°C in water, independent of storage time. After 3 or more months storage, a higher NAG activity in CTF and a larger volume of CTF were found in all ‐18°C stored samples compared to that at ‐40°C. Sensory evaluation confirmed differences between trout stored at ‐18°C and at ‐40°C for 18 mo.
Differentiation of Cultured and Wild Sturgeon (Acipenser oxyrinchus desotoi) Based on Fatty Acid Composition
Authors: CHEN I‐C. , CHAPMAN F.A. , WEI C‐l , PORTIER K.M. , O'KEEFE SF. 
Published: August 2006

ABSTRACTSturgeon species have attracted interest for aquaculture due to high value of the flesh, caviar and wild stock depletion. Lipid was extracted from sturgeon muscle using the Bligh and Dyer procedure. Fatty acids from total lipid were methylated using boron‐trifluoride in methanol. Fatty acid methyl esters were analyzed by gas chromatography as weight %. The fatty acid profiles of lipids were different between cultured and wild sturgeon. Wild sturgeon had higher levels of 16:0, 16:1ω7, 18:1ω9, 22: 4ω6 and 22:5ω6. Cultured fish had higher levels of 18:2ω6, C20 and C22 monoenes, 20:5ω3 and 22:6ω3. Stepwise discriminant analysis (SDA) was used to develop a mathematical model to distinguish the two populations; the levels of 16:2ω6, 22:5ω6 and phytanic acid accurately identified the two fish populations.
Linear Regression, Neural Network and Induction Analysis to Determine Harvesting and Processing Effects on Surimi Quality
Authors: PETERS G. , MORRISSEY M.T. , SYLVIA G. , BOLTE J. 
Published: August 2006

ABSTRACTHarvesting and processing input combinations and product quality attributes for the Pacific whiting surimi industry were collected and analyzed. Multiple linear regression, neural networks, and M5‐induction were used to determine significant variables in the industry. Significant factors included variables intrinsic to the fish (moisture content, salinity, pH, length, weight) and processing variables (processing time, storage temperature, harvest date, wash time, wash ratios). Most variables were highly interactive and nonlinear. Information derived from these models have implications for production and management decisions.
Viscoelastic Characterization of Surimi Gel: Effects of Setting and Starch
Authors: MA L. , GROVE A. , BARBOSA‐CÁNOVAS G.V. 
Published: August 2006

ABSTRACTRheological properties of Alaska pollock surimi gels were affected by setting and addition of corn starch. Setting increased (p < 0.05) both elastic and loss moduli of gel in the absence of starch. However, in the presence of corn starch, setting decreased (p < 0.05) the elastic and loss moduli of the gels. In stress relaxation, the residual forces increased from 37.1 Newton (N) (nonsetting) to 51.8N (setting) in the absence of starch. However, in the presence of starch, the residual force decreased from 49.1N (nonsetting) to 39.0N (setting) which indicated an antagonistic effect between corn starch and setting. A Maxwell model was useful to quantify relaxation behavior of surimi gel and to evaluate the effects of changes in processing conditions.
Protease‐Induced Aggregation and Gelation of Whey Proteins
Authors: OTTE J. , JU Z.Y. , FÆRGEMAND M. , LOMHOLT S. B. , QVIST K.B. 
Published: August 2006

ABSTRACTAggregation and gelation of whey proteins induced by a specific protease from Bacillus licheniformis was revealed by turbidimetry, size exclusion chromatography, dynamic light scattering and rheology. The microstructure of the gel was examined by transmission electron microscopy. During incubation of 12% whey protein isolate solutions at 40°C and pH 7, the major whey proteins were partly hydrolyzed and the solution gradually became turbid due to formation of aggregates of increasing size. The viscosity of the hydrolysate simultaneously increased and eventually a gel formed. The gel had a particulate type of microstructure. We hypothesized that the aggregates forming the gel were held together by noncovalent interactions.
Hydrolysis of Soybean Proteins by a Vortex Flow Filtration Membrane Reactor with Aspergillus oryzae Proteases
Authors: ZHANG YIZHEN , MURAMOTO KOJI , YAMAUCHI FUMIO 
Published: August 2006

ABSTRACTProteases consisting of various endo‐ and exo‐proteases were prepared by homogenizing Aspergillus oryzae mycelia using a French‐press. The hydrolysis of 1% soybean proteins was carried out at 35°C and pH 7.0. The back‐pressure, flux and rotational speed of the reactor affected the hydrolysis rate and productivity. The reactor system could be operated in a continuous process by replenishing the substrate solution, with the concentration adjusted to maintain 0.43% substrate in the reaction vessel. Permeate flux gave a constant product as shown by molecular weight distribution and amino acid composition.
Sugar Composition Effects on Textural Parameters of Peach Jam
Authors: RAPHAELIDES S.N. , AMBATZIDOU A. , PETRIDIS D. 
Published: August 2006

ABSTRACTA series of peach jam samples was prepared using commercial glucose syrups of 38DE and 44 DE, isoglucose, maltose syrup and their mixtures with sucrose. Texture development of samples during aging was studied using an Instron machine. Jam texture was markedly affected by composition of the syrups. Consistency of jams ranged from very firm when 100% isoglucose syrup was used to very soft when 100% maltose syrup was used and three weeks aging was needed for stabilization. Principal Component Analysis showed the jams could be classified according to their mechanical and textural attributes.
Pilot Scale Dealcoholization of Wine by Extraction with Solid Carbon Dioxide
Authors: ANTONELLI A. , CARNACINI A. , MARIGNETTI N. , NATALI N. 
Published: August 2006

ABSTRACTA pilot plant system for dealcoholizing wine using solid carbon dioxide snow was evaluated. Wines were stripped of alcohol content by spraying them over solid phase CO2. Gas leaving the solid‐liquid contact zone carried ethanol which was recovered by condensation. White wine lost alcohol easier than red wine and some higher alcohols were removed at levels which paralleled ethanol removal. Other solutes remained at about the same levels as in the untreated wine.
Residence Time Distribution of Suspended Particle in Vertical Tubular Flow
Authors: FAN KUANG‐MING , FU WEN‐RONG 
Published: August 2006

ABSTRACTResidence time of particles in a tubular suspension flow was found normally distributed when particulate radial migration caused by gravitational force was eliminated. The gravitational radial migration was eliminated by configuring the test tubes vertically. Initial conditions including radial position and velocities of the test particle had no effect on the RTDs. Among the five dimensionless groups affecting particle RTDs, suspension Reynolds number varied from 6300 to 26000 and particle volumetric fraction varied from single particles to > 20%. Empirical correlations were established for mean and standard deviation of normally distributed RTDs with respect to suspension Reynolds number and particle volumetric fraction.
Thermomechanical Changes during Reheating Pizza Shells as Related to Heating Method
Authors: VITTADINI E. , CHEN X.J. , CHINACHOTI P. 
Published: August 2006

ABSTRACTTwo transitions were studied in pizzas, T1 (4 ± 40°C at 33.5% m.c.) which decreased amplitude upon vacuum drying and T2 (60 ± 40°C) which was moisture independent. Moisture loss in the microwave (more rapid) heated samples below ‘freezable’ water range resulted in T1 and T2 gradually changing in their proportion. T2 increasingly became predominant eventually merging with T1. Resulting differences in thermo‐mechanical and rheological properties were related to temperature‐moisture profiles, shrinkage, the observed loss of ‘freezable’ water and networking. T2 (60 ± 40°C) was found responsible for the leathery texture in microwaved pizza while T1 (0 ± 30°C) was the dominating transition in the soft conventional product. Retrogradation of starch was not related.
Microstructure Changes in Wheat Flour Tortillas During Baking
Authors: McDONOUGH C.M. , SEETHARAMAN K. , WANISKA R.D. , ROONEY L.W. 
Published: August 2006

ABSTRACTThe texture of tortillas depends upon the retention of gases by the gluten matrix. Raw and hot‐pressed tortilla dough was dense, with few air cells. Intact starch granules were embedded in a gluten matrix. Hot‐pressing sealed the surface and edges. The tortilla passed through three tiers of a gas oven and expanded due to steam and carbon dioxide formation during baking. The edges and surface remained sealed, allowing the tortilla to expand; the center of the tortilla was split apart. Surface starch granules were dehydrated and ungelatinized throughout baking. The combined use of SEM and ESEM facilitated efforts to discern the internal structure.