bluuebunny/crossref_metadata_2025_split huggingface dataset:
Hydroxymethylfurfural Accumulation in Applesauce Packaged in Multilayer Polymer Films and Glass
Authors: FERNANDES L. I. , McLELLAN M. R. 
Published: August 2006

ABSTRACTApplesauce packaged in four different multilayer polymer films and glass was evaluated for changes in hydroxymethylfurfural content during storage. Packages were held for 15 wk at 20°, 30°, 37° and 43°C. Hydroxymethyfurfural content was measured by HPLC analysis every 5 weeks. For all package types more HMF was measured at higher storage temperatures as expected, however, total amounts of HMF also varied according to package type. Comparison of HMF across . package types as an index of thermal history would be of questionable value.
Microbial and Oxidative Changes in Low‐Fat Ground Beef During Simulated Retail Distribution
Authors: EGBERT W.R. , HUFFMAN D.L. , CHEN C.M. , JONES W.R. 
Published: August 2006

ABSTRACTA low‐fat ground beef product containing water, carrageenan, encapsulated salt and hydrolyzed vegetable protein (carrageenan‐based) was compared to a low‐fat, all‐beef control during simulated commercial manufacturing and retail distribution. Few differences were found in oxidative stability and microbial growth of the two. No differences (P>0.05) were found in aerobic plate counts, populations of psychrotrophs or mold and yeast populations for the two products. Hunter color ‘a’ values (redness) and overall color scores for surface color were higher (P<0.05) for the carrageenan‐based product than the all‐beef product. Retail display of low‐fat products in aerobic packaging resulted in greater (P<0.05) product discoloration than anaerobic retail display.
Volatile Concentration and Flavor of Beef as Influenced by Diet
Authors: MARURI J. L. , LARICK D. K. 
Published: August 2006

ABSTRACTYearling steers (48) were finished on one of three intense pasture rotation systems: (1) Tifleaf pearl millet; (2) millet with restricted grain; or (3) millet followed by grain ad libitum in the feedlot. In both 20% fat ground beef and subcutaneous fat, gamey/stale off‐flavor decreased and roasted beef flavor increased when steers were fed grain. Compounds (59) including acids, alcohols, aldehydes, diterpenoids, hydrocarbons, and lactones, were identified in the purge‐and‐trap volatiles. Lactones positively correlated with roasted beef flavor and negatively correlated with gamey/stale off‐flavor, whereas diterpenoids positively correlated with gamey/stale off‐flavor and negatively correlated with roasted beef flavor.
Physical, Chemical and Sensory Changes in Irradiated Fresh Pork Packaged in Modified Atmosphere
Authors: LAMBERT ANNE D. , SMITH JAMES P. , DODDS KAREN L. 
Published: August 2006

ABSTRACTThe effects of irradiation dose (0, 0.5 and 1.0 kGy), headspace oxygen (0, 10 and 20% O2, balance nitrogen) and storage temperature (5, 15 and 25°C) on the physical, chemical and sensory changes in fresh pork were studied using factorial design experiments. Irradiation in the absence of oxygen extended the sensory shelf life of pork from 9 to 26 days at 5°C and from & lt; 2 to 2 days at 25°C. Oxygen in the package headspace combined with irradiation adversely affected physical, chemical and sensory characteristics of the end product.
Thermal Aggregation Properties of Duck Salt‐Soluble Proteins at Selected pH Values
Authors: NDI EMBOLA E. , BREKKE CLARK J. 
Published: August 2006

ABSTRACTThermal aggregation properties of duck breast and leg salt‐soluble proteins (SSP) were studied at pH 5.50, 5.75 and 6.00. At pH 5.50, a major transition for breast was observed at 60.3°C and for leg at 41.8°C. At pH 5.75, major transitions at 44.6 and 43.2°C were obtained, respectively, for the breast and leg SSP. Three transitions at 46.0, 53.0 and 59.0°C were exhibited by breast SSP at pH 6.00, whereas only two major transitions at 47.4 and 54.0°C were identified in leg SSP. Changes in transition peak heights and shifts in transition temperatures as a result of pH changes indicated that, depending on fiber type, pH may enhance or suppress the aggregation behavior of specific constituents of the myosin/actomyosin complex, thereby altering the overall aggregation pattern of the protein preparation.
Metallic Cations Affect Functional Performance of Spray‐Dried Heat‐Treated Egg White
Authors: COTTERILL O. J. , CHANG C. C. , McBEE L. E. , HEYMANN H. 
Published: August 2006

ABSTRACTThe functional performance of four metallic cations (Cu++, Al+++, Fe+++, Zn++) in spray‐dried, heat‐treated egg white were evaluated. Cu++ excelled in all functional categories involving foams and angel food cakes. Zn++ was least effective. These data suggest that Cu++ would be a suitable additive to spray‐dried egg white systems.
Vacuum Packaging, Ascorbic Acid and Frozen Storage Effects on Heme and Nonheme Iron Content of Mackerel
Authors: GOMEZ‐BASAURI J. V. , REGENSTEIN J. M. 
Published: August 2006

ABSTRACTVacuum packaging and ascorbic acid were tested for their ability to prevent heme iron loss in mackerel (Scomber scombrus). Vacuum packed samples had less heme breakdown than air packed samples at frozen storage temperatures above −20°C. Ascorbic acid protected the heme at all temperatures when compared to air or vacuum packed samples.
Biochemical Characterization of a Low Trypsin Inhibitor Soybean
Authors: McNIVEN M.A. , GRIMMELT B. , MacLEOD J.A. , VOLDENG HARVEY 
Published: August 2006

ABSTRACTA low trypsin inhibitor soybean (LTI) was characterized using electrophoresis, enzyme activity measurements, and gel exclusion chromatography. The protein profiles were similar to a control soybean. Gel exclusion chromatography resulted in two peaks of trypsin inhibitor activity in the control. The first peak, absent in LTI, proved to be Kunitz trypsin inhibitor and was electrophoretically isomorphic. The second inhibitor consisted of at least five isotypes and co‐eluted with Bowman‐Birk trypsin inhibitor. Shorter heating times were required to inactivate both trypsin and chymotrypsin inhibitor activity in LTI compared to control soybeans. The use of LTI may increase the economic viability of soybeans as protein supplements for humans.
Kiwifruit Lipoxygenase: Preparation and Characteristics
Authors: BOYES STEWART , PERERA CONRAD , YOUNG HARRY 
Published: August 2006

ABSTRACTKiwifruit were analyzed for the presence of lipoxygenase (LOX) after mass‐spectrophotometric analysis of kiwifruit pulp showed the presence of hexanal and hex‐2‐enal, considered to be break‐down products of the reaction initiated by LOX. A spectrophotometric assay showed high levels of LOX when compared to other fruits and vegetables. Kiwifruit have at least one isoenzyme belonging to the class II group of LOX iso‐enzymes, similar to those identified in asparagus, cucumber, tomato and apple. The LOX required detergent‐solubilization and was partially purified. Relative to other known lipoxygenases kiwifruit LOX is heat‐stable. It catalysed the hydroperoxidation of free fatty acids but not trilinolein.
Texturization of Sweetened Mango Pulp: Optimization using Response Surface Methodology
Authors: MOUQUET CLAIRE , DUMAS JEAN‐CLAUDE , GUILBERT STEPHANE 
Published: August 2006

ABSTRACTSugar added mango pulp was texturized with alginate. To optimize both the mechanical properties and thermostability of the products, an experimental design was used combined with response surface methodology. Alginate concentration was the major factor affecting mechanical properties of texturized pieces with higher strength as the gelling agent concentration increased. Furthermore, gel strength and thermostability generally increased as calcium and glucono‐δ‐lactone concentrations, and/or heat treatment duration increased. As large quantities of sweetened pulp were used, texturized pieces with high dry matter content and good flavor qualities were obtained.
Water Vapor Adsorption Isotherms of Guava, Mango and Pineapple
Authors: HUBINGER M. , MENEGALLI F. C. , AGUERRE R. J. , SUAREZ C. 
Published: August 2006

ABSTRACTIsotherms were determined at 25° and 50°C, using an electronic water activity meter. For the 3 fruits temperature had practically no effect on the isotherms. Sorption capacity of freeze‐dried pineapple was higher than that for vacuum dried. The higher sorption capacity of mango and pineapple in comparison to guava corresponded to the respective sugar contents of the fruits.
Compositional Changes in Brewed Coffee as a Function of Brewing Time
Authors: LEE TERRENCE A. , KEMPTHORNE REBECCA , HARDY JAMES K. 
Published: August 2006

ABSTRACTVariations in the composition of brewed coffee as a function of brewing time were monitored using gas chromatography‐mass spectrometry. Batches of coffee were produced using flow rates of 50‐500 mL/min, which resulted in brewtimes of 4.42‐31.07 min. While most components increased in concentration with longer brewing times, several showed significant losses beyond 8 min, indicating an optimum brewtime of 7‐9 min.
Amino Acid Metabolism by Yeasts and Lactic Acid Bacteria during Bread Dough Fermentation
Authors: COLLAR CONCEPCIÓN , MASCARÓS ARTURO F. , DE BARBER CARMEN BENEDITO 
Published: August 2006

ABSTRACTMetabolism of 22 free amino acids (AA) during fermentation(early and later steps) of wheat dough samples started with pure and associated cultures of yeast and lactic acid bacteria, and commercial compressed yeast (CY) were investigated. Unfermented and fermented straight doughs were studied byReversed‐Phase HPLC of their dansyl derivatives. Used as starters were strains of Saccharomyces cervisiae, Lactobacillus brevis, Lactobacillus plantarum and Enterococcus faecium. Statistical data analysis indicated clustering of samples with yeast and samples without yeast (including uninoculated doughs) respectively, based on rate of metabolism of acidiC., basiC., aliphatic and aromatic A A. Differences in AA metabolism during the later fermentation step (DF2) categorized bacterial starters into groups according to balance between degree of assimilation(D F2<0) and exoproteolytic release(DF2>0) of amino acids.
Retrogradation Behavior of Wheat Starch Gels with Differing Molecular Profiles
Authors: ZHANG W. , JACKSON D. S. 
Published: August 2006

ABSTRACTDiffering molecular profiles of starches were developed by acid treatment of native wheat starch. Molecular weight distribution, branching, and linear chain length distribution was characterized. Starches with fewer large size amylopectin fragments, increased smaller size amylopectin fragments, decreased branch points, decreased overall sizes, and narrower linear chain length distributions, had higher initial retrogradation rates. However, all aged starch gels had similar final crystalline enthalpy levels. Different retrogradation behaviors were due to smaller size amylopectin fragments, narrowed linear chain length distribution, and decreased branching. Retrogradation behavior was modeled using classical Avrami kinetics to allow comparison with other retrogradation studies.
Gelling Characteristics of Pectin From Sunflower Head Residues
Authors: CHANG K.C. , MIYAMOTO A. 
Published: August 2006

ABSTRACTGelling properties of sunflower head pectin were studied using two instrumental methods: the standard sag method and the Instron textural profile method. For the Instron method, the jellies were formulated with 0‐60% sugar content with various amounts of calcium chloride (30 to 90 mg/g pectin) at pHs 5.4 and 6.0. Sunflower pectin had a gel power of 110 compared to 100 for a citrus low‐methoxyl pectin and 120 for an amidated low‐methoxyl pectin. Sunflower pectin formed jellies under all experimental conditions. Sunflower pectin has a high potential for producing low‐caloric foods, particularly when a near‐neutral taste is required.
Muscle Washing and Raw Material Source Affect Quality and Physicochemical Properties of Low‐salt, Low‐fat, Restructured Beef
Authors: KENNEY P. B. , KASTNER C. L. , KROPF D. H. 
Published: August 2006

ABSTRACTFive percent unwashed and washed skeletal (USM and WSM) and cardiac (UCM and WCM) muscle and fish surimi (FS) were evaluated in precooked (64.4 °C), restructured beef using 0.2% NaCl. Additionally, a 0.2% NaCl product without binder and a 1.0% NaCl treatment containing 5% USM were made. Washing enhanced sensory and instrumental texture measures of products containing CM but did not affect products containing SM. UCM and WCM appeared beneficial for maintenance of product color but tended to increase lipid oxidation. Washing reduced surface hydrophobicity, decreased disulfide content of CM, increased free sulfhydryls of CM and SM, and lowered soluble protein in binder extracts. Binders did not improve product characteristics.
Thermally Induced Interactions and Gelation of Combined Myofibrillar Protein from White and Red Broiler Muscles
Authors: XIONG Y.OULING L. 
Published: August 2006

ABSTRACTThe gelling properties of broiler myofibrillar protein were studied by determining protein‐protein interactions during heating. Breast and leg salt‐soluble protein (SSP) showed 1–3 transitions in protein‐protein interactions within pH 5.5–6.5. The maximum transition temperatures of leg SSP decreased when leg SSP was mixed with breast SSP. The combined breast/leg myofibrils formed stronger gels than leg myofibrils alone at pH ≥ 6.0, and stronger gels than breast myofibrils alone at pH < 6.0. The results suggest that interactions existed between breast and leg myofibrillar proteins, and the transitions in these interactions were useful for predicting gel strength of the combined breast/ leg myofibrils.
Destruction of Salmonella typhimurium on Chicken Wings by Gamma Radiation
Authors: THAYER D.ONALD W. , DICKERSON C.ATHLEEN Y. , RAO D. RAMKISHAN. , BOYD G.LENN , CHAWAN C.HANDRAMOHAN B. 
Published: August 2006

ABSTRACTNo viable CFU of a streptomycin‐resistant S. typhimurium were detected on chicken wings inoculated with 100 CFU and treated with 1.8 kGy or greater doses of gamma radiation at 5°C in air. The inoculated S. typhimurium did not recover from radiation injury during 3 days of refrigerated storage. Viable CFU were detected on wings inoculated with 1,000 or 10,000 CFU and irradiated with 1.8 kGy but not on those irradiated with 2.7 or greater kGy. The indigenous aerobic mesophilic population on the wings was reduced from 104 to 44 CFU/cm2 by 1.4 kGy.
Physicochemical and Dynamic Properties of Caseins Modified by Chemical Phosphorylation
Authors: MEDINA A. L. , COLAS B. , LE MESTE M. , RENAUDET I. , LORIENT D. 
Published: August 2006

ABSTRACTChemical phosphorylation of bovine caseins may be useful for changing their physicochemical properties. Depending on the pH of phosphorylation of caseins by phosphorus oxychloride (POCl3), covalent bonds between phosphate groups and different specific amino acids were formed. After casein phosphorylation, intermolecular associations may occur, as shown by electrophoresis. The solubility of modified casein was increased near the isoelectric point (pHi) and decreased at alkaline and acidic pH. In the presence of Ca++ at alkaline pH, the solubility of phosphorylated casein was lower than that of the control. Rheological parameters appeared to be efficient indices of structural changes occurring in proteins as a result of chemical modifications. Electron spin resonance studies showed that the flexibility of phosphorylated casein was higher than that of the control.
Immunoglobulins from Egg Yolk: Isolation and Purification
Authors: AKITA E. M. , NAKAI S. 
Published: August 2006

ABSTRACTSimple water dilution was employed for the separation of water‐soluble plasma proteins from egg yolk granules. An optimum recovery of immunoglobulin Y (IgY, 93–96%) in water‐soluble fraction was obtained by sixfold water dilution at pH between 5.0–5.2 with incubation time of 6 hr at 4°C. Among the factors studied, pH was found to be the most important factor affecting IgY recovery. Active IgY of high purity with good recovery was obtained by a combination of several techniques including salt precipitation, alcohol precipitation, ultrafiltration, gel filtration and ion exchange chromatography. Salt precipitation, ultrafiltration, and get filtration is the recommended sequence. Over 100 mg of electrophoretically pure IgY was routinely obtained from one egg.
Thermally Induced Epitope Regions of Ovalbumin Identified with Monoclonal Antibodies
Authors: IKURA K.OJI , HIGASHIGUCHI F.UMIHARU , KITABATAKE N.AOFUMI , DOI E.TSUSHIRO , NARITA H.IROSHI , SASAKI R.YUZO 
Published: August 2006

ABSTRACTTo identify the structural regions of the ovalbumin molecule that change during heat denaturation, we used monoclonal antibodies that reacted specifically with the soluble heat‐denatured ovalbumin as probes. Five monoclonal antibodies recognizing different epitopes of the denatured ovalbumin were produced. Through the isolation and sequence analysis of the peptides derived from ovalbumin that reacted with the monoclonal antibodies, five parts of the ovalbumin molecule were identified as the regions that change structurally and provide new epitopes during heat denaturation. These findings could be useful information in understanding the structural properties of heat‐denatured ovalbumin.
Ineffectiveness of a Fluorometric Method for Identifying Irradiated Food Based on Thymine Glycol
Authors: EWING D.ONALD D. , STEPANIK T.ERENCE M. 
Published: August 2006

ABSTRACTAt dosages used for food irradiation, some of the thymine present in the DNA of irradiated food may be converted to thymine glycol. A fluorometric assay for thymine glycol was investigated as a possible method of detecting irradiated foods based on this effect. Experiments were performed on homogenates of irradiated chicken breast meat and on DNA isolated from irradiated chicken breast meat. In both cases the assay was subject to interference from one of the reagents, o‐aminobenzaldehyde, and lacked the necessary sensitivity to detect the thymine glycol produced by radiolysis of the DNA at relevant dosages.
1‐Octen‐3‐ol in the Cultivated Mushroom, Agaricus bisporus
Authors: MAU J.ENG‐LEUN , BEELMAN R.OBERT B. , ZIEGLER G.REGORY R. 
Published: August 2006

ABSTRACTEnzymatic formation of l‐octen‐3‐ol in the cultivated mushroom, Agaricus bisporus, was studied. The optimal activity of lipoxygenase‐hydroperoxide lyase enzymes for l‐octen‐3‐ol formation was observed over the pH range 5.0 to 7.0. The highest amount of l‐octen‐3‐ol was produced at pH 6.0. During the crop cycle, the l‐octen‐3‐ol content of mushrooms varied from 19.3 to 37.2 ppm. More l‐octen‐3‐ol was produced in the gills than other morphological tissues. During post‐harvest storage at 12°C, enzyme activity as well as l‐octen‐3‐ol content decreased dramatically over time.
Factors Influencing Serum Separation of Tomato Ketchup
Authors: STOFOROS N.IKOLAOS G. , REID D.AVID S. 
Published: August 2006

ABSTRACTThe effect of tomato cultivar, breaking procedure, starting tomato paste concentration, reconstituted paste, homogenization treatment, percent total and water insoluble solids, and pH on serum separation of tomato ketchup was investigated. Homogenization, as well as increasing the total and/or the water insoluble solids of the ketchup reduced separation. Increasing the total solids of the starting tomato paste decreased the rate of separation, but increased the final amount of serum loss from the resulting ketchup. Among tomato cultivars and breaking procedures included in this study, the Peto 98 cultivar (high water insoluble solids content) and the medium break procedure (at 107.2°C after a 10 min hold at room temperature) gave ketchups with the least serum separation.
Emulsifying Capacity and Emulsion Stability of Soy Proteins Compared with Corn Germ Protein Flour
Authors: WANG C.R. , ZAYAS J.F. 
Published: August 2006

ABSTRACTBoth emulsifying capacity (EC) and emulsion stability (ES) increased with increasing concentrations from 0.4% to 0.8% of soy flour (SF), soy concentrate (SC), soy isolate (SI) and corn germ protein flour (CGPF) when studied by response surface methodology. EC and ES increased as pH increased from 6 to 8 in all samples. Increasing incubation temperatures of protein solutions from 20–70°C or from 4–20°C did not affect EC or ES, respectively. SF had the highest EC, followd by SI, SC, and CGPF.
Compositional Influence on the pH of Reduced‐Moisture Solutions
Authors: BELL L.EONARD N. , LABUZA T.HEODORE P. 
Published: August 2006

ABSTRACTThe pH of reduced‐moisture systems is not the same as in hydrated systems. As aqueous phosphate buffer solutions become concentrated, the pH of the system decreases. The pH of citrate buffer solutions decreases, then increases as the concentration increases. Identical buffer solutions whose water activity is reduced by the addition of nonionic solutes indicate no correlation of pH with either the water activity reduction or the change in dielectric constant. The response of pH to added solutes appears to be dependent on the chemical nature of the solute and its interaction with water. This study also confirmed the limitations of several theoretical models of ionic activities.
Filtration of Soy Sauce by Ceramic Membrane
Authors: TIEN C.HIN JEN. , CHIANG B.EEN HUANG. 
Published: August 2006

ABSTRACTCeramic membrane was used for clarifying soy sauce. The raw soy sauce was cooked, large particles removed by sedimentation, and the supernatant filtered through a 0.2 μm ceramic membrane. At 861 L/hr feed rate, 11 bar operating pressure, and 25°C, the cooked soy sauce was filtered to a permeate/retentate ratio of 2, while maintaining a permeate flux of approximately 15 L/hr.m2. Ceramic membrane filtration did not alter the general composition of soy sauce, but significantly reduced turbidity and count of aerobic microorganisms in the product.
Physical Property and Rotational Speed Effects on Heat Transfer in Axially Rotating Liquid/Particulate Canned Foods
Authors: STOFOROS N.IKOLAOS G. , MERSON R.ICHARD L. 
Published: August 2006

ABSTRACTParticle surface temperatures were measured by liquid crystals that allowed unrestricted motion of the monitored particles. Liquid‐particle film heat transfer coefficients (hp) were considerably higher than published values which were determined with particles attached to thermocouple wires. In general, as a result of the particle motion, hp increased with increasing rotational speed and increasing fluid viscosity. Furthermore, hp values were higher for Teflon spheres than for aluminum spheres. Results for the overall (heating medium/container wall/internal liquid) heat transfer coefficients were consistent with published observations.
Anthocyanins of Tradescantia pallida. Potential Food Colorants
Authors: SHI Z.ULIN , LIN M.IN , FRANCIS F. J. 
Published: August 2006

ABSTRACT Tradescantia pallida (syn. Setcreaseapurpurea) contained two major anthocyanins. One was cyanidin‐3,7,31‐triglucoside with 3 molecules of ferulic acid and an extra terminal glucose. The other pigment was similar but without the terminal glucose unit. The nonacyl portion was indentified by comparison with the pigment of Zebrina pendula. The acyl/aglycone and acyl/sugar ratios were determined by using internal standards and response factors with HPLC. The pigments may have potential as food colorants.
A Simple Method of Analysis for Tradescantia Anthocyanins
Authors: LIN M. , SHI Z. , FRANCIS F. J. 
Published: August 2006

ABSTRACTAcylated B‐ring substituted anthocyanins with a 41‐keto structure may be of interest as food colorants because at pH values above 4.0 they show an extra absorption band at 583 nm. This makes the pigments highly colored at pH >4.0. The extra band also provides a simple method of analysis based on the difference between the absorption at 583 nm at pH 5.5 and 2.0. The Delta E 1% 1 cm for the major anthocyanin in Tradescantia pallida was 97.