bluuebunny/crossref_metadata_2025_split huggingface dataset:
Cultivar, Maturity, and Heat Treatment on Lycopene Content in Tomatoes
Authors: Thompson K.A. , Marshall M.R. , Sims C.A. , Wei C.I. , Sargent S.A. , Scott J.W. 
Published: July 2006

ABSTRACT Using high performance liquid chromatography, tomato cultivars which contain the Crimson gene (og) were usually found to have higher lycopene content (5086 to 5786 μg/100 g fresh weight) than those cultivars lacking the gene (2622 to 4318 μg/100 g fresh weight). A comparison of the color readings taken from tomatoes at the equatorial region with those of the homogenate prepared from the same region showed that the hue of tomato homogenate was a better indicator of lycopene content than tomato surface hue. The tomatoes' lycopene content was not affected by ethylene treatment or cooking for 4, 8, and 16 min at 100 °C.
Effects of Ingredients on the Functionality of Fat‐free Process Cheese Spreads
Authors: Swenson B.J. , Wendorff W.L. , Lindsay R.C. 
Published: July 2006

ABSTRACT Emulsifying salts and hydrocolloids, cook time, cook temperature, and pH were evaluated to characterize their effects on firmness, meltability, and spreadability of fat‐free process‐cheese spreads. Disodium phosphate and trisodium citrate produced properties closest to those of a full‐fat reference cheese, with trisodium citrate providing the most meltability. In all cases, incorporation of hydrocolloids resulted in increased firmness, decreased melt, with varying results on spreadability. Increases in cook time generally produced softer, more meltable cheeses, while increases in cook temperature decreased firmness and increased meltability and spreadability.
Fractionation of Chicken Fat Triacylglycerols: Synthesis of Structured Lipids with Immobilized Lipases
Authors: Lee K.‐T. , Foglia T.A. 
Published: July 2006

ABSTRACT Chicken fat was temperature‐fractionated either without or with solvent, and by supercritical carbon dioxide extraction to produce trlacylglycerol (TAG) fractions of varying monounsaturated fatty acid (MUFA) content. Solvent fractionation from acetone at low temperature (‐38 and ‐18°C) was the most effective process for enriching the MUFA‐containing TAG of chicken fat in the liquid fractions. Caprylic acid was incorporated into the MUFA‐enriched TAG fraction in lipase‐catalyzed acidolysis reactions to produce structured lipids (SLs). Immobilization of the lipase within sol‐gel phyllosilicate matrices allowed for the reusability of both lipases.
Rehydration Kinetics of High‐Pressure Pretreated and Osmotically Dehydrated Pineapple
Authors: Rastogi N.K. , Angersbach A. , Niranjan K. , Knorr D. 
Published: July 2006

ABSTRACT Rehydration kinetics of high‐pressure pretreated (100, 300, and 500 MPa for 10 min) and osmotically dehydrated pineapple (Ananas comsus) cubes (2 × 2 × 1 cm) were studied at different temperatures (5, 25, and 35°C), and compared with ordinary osmotically dehydrated samples. The effective diffusion coefficients for water and solute were determined, assuming the rehydration process to be governed by Fickian diffusion. Diffusion coefficients for water absorption into the tissue as well as for solute diffusion out of the tissue were found to be lower in the samples subjected to high‐pressure treatment. Further, the diffusion coefficients decreased with increase in treatment pressure. A possible explanation for the observed decrease in diffusion coefficients can be attributed to the permeabilization of cell membranes, the release of cellular components, and structural changes of the cell materials. The diffusion coefficients were correlated with rehydration temperature (T) and treatment pressure (P) by an Eq. of the form D = A exp[–(B.P + C/T)], where A, B, and C are constants.
Prevalence of Salmonellae on Beef Products at Butcheries and their Antibiotic Resistance Profiles
Authors: Gashe B.A. , Mpuchane S. 
Published: July 2006

ABSTRACTWe determined the aerobic plate count at 5 and 25 °C, presence of total coliforms, fecal coliforms, andEscherichia coli, and prevalence ofSalmonellaspecies in 354 meat products collected from butcheries. The aerobic counts varied from 3.5 to 10.7 log10CFU/g. Most of the microorganisms were psychrotrophic. Coliforms were present in all samples except kidneys.Escherichia coliwas present at ≥2 log10CFU/g in ≥50% of the minced meat, liver, and stew.Salmonellaspecies were present in 9.9% of the samples. Minced meat and tripe contained more salmonellae than the other beef. Serogroup E or G (57.1%) was the most predominant serotype. Tetracycline resistance (33.3%) was higher than that of other antibiotics.
Lycopene Stability in Tomato Powders
Authors: Anguelova T. , Warthesen J. 
Published: July 2006

ABSTRACT:The chemical stability of lycopene in 2 commercial tomato powders was evaluated during storage. Liquid chromatography and spectral analysis were used to determine lycopene loss and the formation of cis isomers and degradation products. Tomato powder products were stored at 6 and 45 °C or under fluorescent light for up to 6 wk. Several lycopene degradation products were tentatively identified in the initial and stored powders. After 6 wk at 45 °C, 60% of the lycopene was degraded. At lower storage temperatures the losses were about 30% after 6 wk. Mechanisms of loss appear to be both isomerization and oxidation.
Technical Approach to Simplify the Purification Method and Characterization of Microbial Transglutaminase Produced from Streptoverticillium ladakanum
Authors: Ho M.‐L. , Leu S.‐Z. , Hsieh J.‐F. , Jiang S.‐T. 
Published: July 2006

ABSTRACT:In order to fast and economically purify MTGase from Streptoverticillium ladakanum, a stepwise elution method was developed and compared with linear gradient elution method. MTGase was purified to electrophoretical homogeneity by using CM Sepharose CL‐6B and Blue Sepharose Fast Flow chromatographies by linear gradient or stepwise methods. The recovery of MTGase by linear gradient and stepwise methods were 68.4% and 81.0%, respectively. The optimal temperature and pH were 40 °C and 5.5, respectively. It was stable at pH 5.0 to 7.0 and had a rate constant (KD) of 6.21 °o 10‐5 min‐1 for thermal inactivation at 45 °C. The purified MTGase was activated by K+ Na+, Ca2+, Mn2+, and Mg2+, not affected by Fe3+, EDTA, but inhibited by Cu2+, Zn2+, Hg2+, Ni2+, Co2+, Cd2+, PCMB, NEM, IAA, and PMSF. A simple stepwise method was developed for the purification of MTGase from S. ladakanum.
Textural, Water Holding, and Sensory Properties of Low‐fat Pork Bologna with Normal or Waxy Starch Hull‐less Barley
Authors: Shand P.J. 
Published: July 2006

ABSTRACT:All ultra‐low‐fat (< 1%) pork bolognas had similar cook yield and composition. Addition of 4% hull‐less waxy barley flour or meal to formulations provided the greatest purge control; 4% normal starch barley, wheat flour and potato starch were intermediate; 0.25% kappa‐carrageenan or 1% soy protein concentrate had little effect on water holding and texture. Expressible moisture and purge were significantly correlated to moisture content and batter viscosity. Formulations with wheat flour and waxy barley meal were scored the firmest, while bologna with potato starch required the most force to compress. For most sensory properties, barley fractions performed similarly to wheat flour; however, waxy barley provided superior water holding during storage.
pH Induced Aggregation and Weak Gel Formation of Whey Protein Polymers
Authors: Mleko S. , Foegeding E.A. 
Published: July 2006

ABSTRACT:Whey protein polymers were formed by heating (80 °C) a 4% (w/v) whey protein (WP) isolate dispersion at pH 8.0 for 15, 25, 35, 45, or 53 min. Dispersions were adjusted to pH 6.0, 6.5, 7.0, 7.5, or 8.0 after heating and the rheological properties were determined. Viscosity increased with increased heating time and decreased pH. At pH 7.0 and 7.5, high‐viscosity dispersions with pseudoplastic and thixotropic flow behavior were formed, while weak gels were formed at pH 6.0 and 6.5. The storage (elastic) and loss (viscous) moduli of pH‐induced gels increased when temperature was increased from 7 °C to 25 °C, suggesting that hydrophobic forces are responsible for gelation. Key Words: weak‐gels, whey proteins, polymers, gelation, functionality
Viscoelastic Changes of Rice Starch Suspensions During Gelatinization
Authors: Hsu S. , Lu S. , Huang C. 
Published: July 2006

ABSTRACT:Dynamic rheometry was utilized to characterize viscoelastic changes during heat‐induced gelatinization of 2 domestic rice starch suspensions, 1 from waxy and the other from indica rice. Gelatinization included 4 stages: suspension into sol, sol transition to gel, network destruction, and network strengthening. Increase in storage modulus (G′) was observed as early as about 47°C. For indica rice, the maximum value (G′max) was higher, and the decrease afterwards was slower, owing to its higher amylose content. The effects of heating time and temperature were found additive. Sealing samples with oil affected the accuracy of measurement. Finally, the network of starch gels had a larger fractal dimension than that of soy protein isolates previously investigated, suggesting firmer food texture.
Characterization and Functional Properties of Rice Bran Proteins Modified by Commercial Exoproteases and Endoproteases
Authors: Hamada J.S. 
Published: July 2006

ABSTRACT:Large portions of rice bran protein cannot be solubilized by mild solvents, but endoprotease use increases protein recovery. Bran was treated with 2 commercial proteases to achieve 8% to 9% peptide bond hydrolysis. The exo‐ plus endprotease was preferred to just using endopeptidases as it allowed the production of protein hydrolysates with enhanced functional properties. Solubility and emulsification activity and stability of hydrolysates produced with the protease blends were greater than that produced with endoprotease alone. These high value hydrolysates, produced from rice bran, an underutilized rice milling coproduct, are suitable for many processed foods, particularly those requiring potent solubility and emulsification at mildly acidic conditions.
Pastry Lift and Croissant Volume as Affected by Microbial Transglutaminase
Authors: Gerrard J.A. , Newberry M.P. , Ross M. , Wilson A.J. , Fayle S.E. , Kavale S. 
Published: July 2006

ABSTRACT:Microbial transglutaminase forms nondisulfide covalent crosslinks in proteins and is increasingly being used in foods. We have previously demonstrated beneficial effects of microbial transglutaminase during breadmaking, which are comparable to traditional oxidizing improvers, hypothesized to act via formation of disulfide crosslinks. Transglutaminase substantially improved the lift of puff pastry. It also had a dramatic effect on the volume of yeasted croissants made with both white flour and a blend of wholemeal and white flour. Furthermore, these effects were preserved after the pastry and croissant doughs had undergone frozen storage for periods of up to 90 d. Transglutaminase, therefore, offers a potential solution to the problem of pastry and croissant dough deterioration on frozen storage.
Flow Characterization of Peach Products During Extrusion
Authors: Akdogan H. , McHugh T.H. 
Published: July 2006

ABSTRACT:Suitability of Bingham, Herschel‐Bulkley, Casson, and Mizrahi‐Berk models, to characterize the flow behavior of peach products during extrusion was investigated. The Casson equation sufficiently described the flow of peach extrudates within the 49 to 125 s‐1 shear rate range. As concentration increased, yield stress and consistency coefficients increased. A rheological model was proposed to describe the viscosity of peach extrudates. The model incorporates the effect of shear rate by the Casson equation and the effect of concentration by a linear expression. The model provided good fit to the experimental data for peach extrudates reconstituted from drum‐dried peach purees.
Incorporation of Histidine and β‐Alanine into the Macromolecular Fraction of Beef Soup Stock During Heating
Authors: Kuroda Motonaka , Harada Tsutomu 
Published: July 2006

ABSTRACTBeef soup stock solution was heated at 95 °C, and the macromolecular fractions were obtained by dialysis. Amino‐acid analysis indicated that histidine and β‐alanine increased. The existence of β‐alanine suggests incorporation of carnosine into the macromolecular fraction during beef extract production. To confirm the incorporation of carnosine, the macromolecular fraction was digested and the β‐alanine‐containing fraction was purified. This resulted in a tripeptide that consisted of glutamic acid, histidine, and β‐alanine which was isolated. It was resistant to an aminopeptidase and a carboxypeptidase and released glutamic acid and carnosine when treated with γ‐glutamyltranspeptidase. These results suggest that a portion of carnisone was incorporated into the macromolecular fraction and formed γ‐glutamyl‐β‐alanyl‐histidine.
Effectiveness of Dipping with Phosphate, Lactate and Acetic Acid Solutions on the Quality and Shelf‐life of Pork Loin Chop
Authors: Lin K.W. , Chuang C.H. 
Published: July 2006

ABSTRACTExtending the shelf‐life of pork loin chops by dipping in 2% acetic acid (AA), 10% sodium lactate (SL), or 10% trisodium phosphate (TSP), compared to the undipped control (CONT), was demonstrated. TSP had the highest pH and water‐holding capacity. However, TSP had a dry and dark visual appearance on the loin chop surface, while AA was similar to pale, soft, and exudative (PSE) pork. CONT and SL had obvious putrid odor with TPC exceeding 107 CFU/g at d 6 and d 9, respectively. Pork loin chops dipped in 10% sodium lactate solution resulted in better visual appearance and lower microbial counts, suggesting a possible extension of the shelf‐life to 6 d under refrigeration.
Wettability of Chitosan Coating Solution on‘Fuji’ Apple Skin
Authors: Choi W.Y. , Park H.J. , Ahn D.J. , Lee J. , Lee C.Y. 
Published: July 2006

ABSTRACT:Wettability of chitosan coating solutions on‘Fuji’ apple skin in different surfactant concentration (Tween 80: 0, 10, 100, 1000 ppm) was investigated using the Du Nouy ring method and the sessile‐drop method. The surface property of‘Fuji’ apple skin as a coated solid surface was characterized by the Zisman plot. The critical surface tension of‘Fuji’ apple skin was 18.7 dyne/cm. The surface tension of the chitosan coating solution was too high (61.5 dyne/cm) to wet the apple skin. Tween 80 as surfactant in water‐borne coatings reduced the surface tension of the coating solution and enhanced its wettability. Surface morphology of the coated film was observed by scanning electron microscope. Surfactant driven autophilicity improved the adhesive force between coating solution and associative apple skin, and decreased the contact angle of coating solution.
Influence of a Mixed Culture with Debaryomyces vanriji and Saccharomyces cerevisiae on the Volatiles of a Muscat Wine
Authors: Garcia A. , Carcel C. , Dulau L. , Samson A. , Aguera E. , Agosin E. , Günata Z. 
Published: July 2006

ABSTRACT: :A non‐Saccharomyces yeast strain, Debaryomyces vanriji, isolated from grape berry flora was found to influence wine volatiles of the cv. Muscat of Frontignan when co‐cultured with native or inoculated with a selected strain of Saccharomyces cerevisiae during fermentation. The concentrations of several volatiles were significantly different (p < 0.05) between the control and the 2 wines inoculated with D. vanriji. The latter were richer in fatty acids, esters, and terpenols. The increase in geraniol concentration in D. vanriji wines could be attributed to the hydrolysis of the corresponding glucosidic precursor by D. vanrijiβ‐glucosidase. D. vanriji inoculated musts showed higher levels of β‐glucosidase activity through fermentation compared to the control sample.
Application of Conductimetry for Evaluation of Lactic Starter Cultures in Soymilk
Authors: Garro M. S. , De Valdez G. F. , De Giori G. S. 
Published: July 2006

ABSTRACT: :Soymilk (SM), a potential culture medium for applying conductimetric techniques to evaluate the behavior of probiotic lactobacilli and bifidobacteria was examined. Media LAPTg, LM, and SM was standardized for the growth of Lactobacillus fermentum and Bifidobacterium longum. A dilution of 1/100 for L. fermentum and 1/1 for B. longum were considered optimal to obtain a detection time (DT) between 5 and 10 min. The relationship between the initial number of cells and the DT was linear throughout the incubation period considered (40 h). The effect of temperature (30, 37, and 42 °C) on the metabolic activity of the cells was also determined after 40 h of fermentation. The higher metabolic changes were observed at 42 °C with conductance values from 600 to 800 μS and DT of 5‐7 min. Results obtained were confirmed by viable counts.
Isolation and Characteristics of Bacillus subtilis CN2 and its Collagenase Production
Authors: Tran L. H. , Nagano H. 
Published: July 2006

ABSTRACT: :An isolated bacterium strain named CN2 found in Vietnamese fish sauce has been identified as Bacillus subtilis. In an enzyme‐producing medium with 0% and 8% NaCl concentration, the CN2 strain produced the maximum collagenase activity, 3.07 U/ml and 2.60 U/ml. The strain also produced gelatinase, but the maximum activity was only 1.03 U/ml at 8 h of incubation time and prolonged more than 22 h. Bacillus subtilis CN2, grown slowly in a medium containing 12% NaCl, showed a decreased rate of collagenase activity with a maximum activity of 1.60 U/ml at 18 h of incubation time. The culture supernatant of CN2 strain digested a purified native collagen from rat tail tendon as well as αs‐casein at Met123‐Lys124 position. Therefore The culture supernatant of CN2 can be used to produce healthy foods.
Inhibition of Oxidative Flavor Changes in Meat by α‐Tocopherol in Combination with Sodium Tripolyphosphate
Authors: Vara‐ubol S. , Bowers J.A. 
Published: July 2006

ABSTRACTThe effects of α‐tocopherol at 0.03%, sodium tripolyphosphate (STP) at 0.3%, alone and in combination, and STP alone at 0.5% on hexanal and sensory attributes of refrigerated cooked ground turkey or pork, with and without salt (1% NaCl), were studied. For turkey, a combination of α‐tocopherol with 0.3% STP was nearly as effective as 0.5% STP. Turkey and meaty flavor of samples from these 2 treatments did not decline; hexanal content and staleness scores remained low throughout storage. Slick mouthfeel and metallic aftertaste were less for turkey with the antioxidant combination than with 0.5% STP. In pork, STP alone at 0.3% adequately prevented oxidative flavor changes. α‐Tocopherol, when used with STP, provided no additional effect.
Hydrocolloid‐Lipid Coating Affect on Weight Loss, Pectin Content, and Textural Quality of Green Bell Peppers
Authors: Conforti F.D. , Zinck J.B. 
Published: July 2006

ABSTRACTThree coatings containing a hydrocolloid‐lipid blend combination were developed and applied to green bell peppers. Peppers were refrigerated and monitored over a 5‐week period to determine pectin content and textural quality. Pectin content decrease was significantly (p < 0.05) greater in the uncoated peppers during the storage period. Weight loss also occurred in the uncoated peppers at a significantly greater rate, while respiration rates and puncture score differences were insignificant among all groups. The results indicate that the coatings were effective in maintaining quality during storage. A better procedure is recommended for puncture analysis.
Antioxidant Properties of Natural Plant Extracts Containing Polyphenolic Compounds in Cooked Ground Beef
Authors: Ahn J. , Grün I.U. , Fernando L.N. 
Published: July 2006

ABSTRACTThiobarbituric acid‐reactive substances (TBARS) values, hexanal content, and sensory analysis were used to evaluate the effectiveness of selected natural antioxidants to reduce warmed‐over flavor (WOF) development in cooked ground beef. The control without added antioxidant showed the highest TBARS value, hexanal content, and WOF scores. Grape seed extract (ActiVinTM) and pine bark extract (Pycnogenol®) significantly improved the oxidative stability of cooked beef. Compared to the control, ActiVinTM, Pycnogenol®, and oleoresin rosemary reduced the hexanal content by 97%, 94% and 73% after 3 d of refrigerated storage, respectively. WOF scores showed a similar pattern as TBARS values and hexanal contents. TBARS values, WOF scores, and hexanal contents were all well correlated.
Composition of Atriplex hortensis, Sweet and Bitter Chenopodium quinoa Seeds
Authors: Wright K. H. , Pike O. A. , Fairbanks D. J. , Huber C. S. 
Published: July 2006

ABSTRACTComposition and amino acid profiles of seeds from garden orach (A triplex hortensis) and sweet quinoa (Chenopodium quinoa Willd. ‘Surumi’) were compared with bitter quinoa (Chenopodium quinoa Willd.). Protein content was 14.8 and 15.7% for sweet and bitter quinoa, respectively. Garden orach seeds had a protein content of 25.7%, similar to that found in legumes. Fat and ash contents were similar for all three samples (5.3 to 6.2% fat; 2.6 to 3.2% ash). Amino acid profiles showed a balanced content of essential amino acids for all three samples when compared with reference patterns from the World Health Organization. Garden orach and quinoa seed proteins contained higher lysine contents compared with cereals.
Characteristics of Tortillas Prepared from Dry Extruded Masa Flour Added with Maize Pericarp
Authors: Arámbula V.G. , González‐Hernández J. , Moreno M.E. , Ordorica F.C.A. 
Published: July 2006

ABSTRACTCorn flour produced by extrusion was used to evaluate the effect of added maize pericarp (0 to 6%, w/w) on the following parameters: water absorption capacity of dry extruded masa flour (DEMF); weight loss during cooking and dehydration rate (DR) in fresh masa (FM), as well as rollability (R), puffing degree (PD), and cutting force (CF) of tortillas. CF was evaluated after 1 and 24 h of preparation. The viscoamylogram profiles, x‐ray diffraction, and crystallinity of DEMF and powdered tortillas were also obtained. The DEMF with 3% (w/w) of pericarp produced the highest tortilla yield, improved the PD, DR, R, and CF characteristics of FM and tortillas, and developed the highest viscosity and a structure with adequate crystallinity to make tortillas with commercial quality.
Combined CFD and Experimental Approach for Determination of the Surface Heat Transfer Coefficient During Thermal Processing of Eggs
Authors: Denys S. , Pieters J.G. , Dewettinck K. 
Published: July 2006

ABSTRACT:A combined Computational Fluid Dynamics (CFD) and experimentally based approach is presented for determining the surface heat transfer coefficient acting at the shell when processing intact eggs. The methodology comprises (1) determining the contour of eggs from digital photographs, (2) generating a computational geometry, and (3) predicting the transient temperature profiles in eggs filled with a conductive heating medium. CFD profiles were compared with experimentally observed data, and the surface heat transfer coefficient was obtained through an optimization procedure. Agar gel was used as a model system, having properties very similar to those of water. The approach eliminates unknown factors such as natural convection, which is expected to occur in real eggs.
Foreign Object and Internal Disorder Detection in Food Materials Using Noncontact Ultrasound Imaging
Authors: Cho B.‐K. , Irudayaraj J.M.K. 
Published: July 2006

ABSTRACT:A new noncontact air instability compensation ultrasound imaging technique was used for foreign object and defect detection in cheese and poultry. Air instability compensation transducers were used to obtain noncontact ultrasound images of boneless chicken breast with metal and glass fragments and cheese with holes, cracks, and foreign objects. The size of the glass and metal fragments used varied from 2 × 2 to 7 × 7 mm2. Results demonstrated that the noncontact ultrasound imaging technique has a good potential for nondestructive and rapid detection of foreign objects and defects in food materials and could provide yet another alternative to conventional x‐ray methods.