bluuebunny/crossref_metadata_2025_split huggingface dataset:
Protein‐Protein Interactions Between Soybean Beta‐conglycinin (B1‐B6) and Myosin
Authors: PENG I. C. , NIELSEN S.S. 
Published: August 2006

ABSTRACTProtein‐protein interactions between soybean beta‐conglycinin (B1‐ B6) and myosin were studied by turbidity, solubility and SDS‐poly‐ acrylamide gel electrophoresis (SDS‐PAGE) analysis. Turbidity and solubility studies showed that, under the experimental conditions used, these proteins interacted at temperatures between 60° and 100°C, while SDS‐PAGE analysis indicated that the interaction also occurred at 50°C. The interasction was such that no detectable complexing between these two proteins was observed. The presence of beta‐conglycinin resulted in diminished aggregations of myosin heavy chains between 50° and 100°C.
A Study of the Desorption Isotherms of Rewetted Pigeon Pea Type‐17
Authors: SHEPHERD H. , BHARDWAJ R.K. 
Published: August 2006

ABSTRACTDesorption equilibrium moisture content of pigeon pea type‐17 was experimentally determined between 10 and 80% RH. The Haynes empirical equation was found to be the best‐fit out of the seven mathematical models evaluated for 293 K, 323 K, 333 K and 353 K sigmoidshaped isotherms. Free energy change and isosteric heat of desorption decrease with increase in moisture content between ‐ 6373 Id/kg‐mol and ‐ 525 kJ/kg‐mol and between 53.429 MJ/kg‐mol and 43.211 MJ/kg‐mol, respectively. Ratio of latent heat of vaporization of water in pigeon pea to latent heat of vaporization of free water decreases continually from 1.168 to 1.042 over the moisture content range 5–18%, and is represented by a third‐order regression equation having a correlation coefficient of 0.993.
Modeling of Sulfur Dioxide Uptake in Pre‐Peeled Potatoes of Different Geometrical Shapes
Authors: RODRÍGUEZ N. , ZARITZKY N.E. 
Published: August 2006

ABSTRACTSulfur dioxide uptake by pre‐peeled potatoes from dipping solutions was mathematically modeled. Diffusive mass transfer equations in porous medium were experimentally verified; residual levels of sulfur dioxide were measured in the range of industrial operating conditions. Effects of sodium bisulfite solution concentration, immersion time, size, shape, dry matter, density and velocity of the product were analyzed. Three geometric approximations to pre‐peeled potato cuts were examined (spheres, cubes and parallelepipeds). The fitting of equations to experimental data determined the effective diffusion coefficient of sulfur dioxide in potato tissue, which was compared to theoretical predictions in terms of molecular diffusivity, total solids content and tortuosity factor.
Effects of Processing and Storage on the Folate Content of Spinach and Broccoli
Authors: DeSOUZA SELWYN C. , EITENMILLER RONALD R. 
Published: August 2006

ABSTRACTFree and total folate activities (FFA and TFA) in spinach and broccoli were determined at various processing stages. In most cases FFA was significantly lower than TFA (P < 0.05). Steam‐blanching resulted in greater TFA retention than water‐blanching. Spinach lost 50% of the TFA during canning and another 10% after storage for 3 months. Storage at ‐ 32.2°C of water blanched spinach resulted in 27% TFA loss after 3 months and 17% TFA loss for water‐blanched broccoli after 8 months. For spinach and broccoli, 40% and 68%, respectively, of the TFA was in the blanch water but only 1% and 4% TFA, respectively, were in the steam‐blanch condensate. When canned, 14% of the TFA in spinach immediately after processing was in the liquid in the can. This amount increased to 18% after 3 months storage.
Functional Properties of Freeze‐Dried Powders of Unfermented and Fermented Aqueous Extracts of Legume Seeds
Authors: SCHAFFNER D. W. , BEUCHAT L. R. 
Published: August 2006

ABSTRACTFunctional properties of freeze‐dried powders made from aqueous extracts of cowpea, peanut and soybean seeds were compared with those of a commercial cultured buttermilk powder product. Powders of seed extracts fermented with Lacrobacillus bulgaricus and Streptococcus thermophilus were also analyzed. The color of legume powders was similar to that of the commercial buttermilk product, and fermentation had a beneficial effect. Emulsion capacities of powders prepared from extracts were superior to the commercial product, as were foam capacity and stability. The nitrogen solubility profiles of powders from unfermented extracts were similar to those of powdered buttermilk; however, solubility of nitrogen in fermented extracts was less than that of unfermented products. The viscosity of rehydrated fermented powders was less than that of the controls but greater than that of the commercial product. The water adsorption capacity of various seed extract powders was similar, regardless of fermentation treatment.
Chemical Composition and Nutritional Quality of Sugar Cookies Containing Full‐Fat Sweet Lupine Flour (L. albus cv Multolupa)
Authors: BALLESTER D. , CARREÑO P. , URRUTIA X. , YANEZ E. 
Published: August 2006

ABSTRACTFull‐fat sweet lupine flour (FFSL) (Lupinus albus cv Multolupa) containing 35.4% protein was used to enrich the cookies given to a group of school children. FFSL replaced 5, 10, 15, 20, and 25% of wheat flour in the formula. Farinological study, physical dough properties, chemical composition, and nutritional quality of cookies were studied. The protein content of the cookies increased by 8.9% up to 55.7% for the 5% and 25% FFSL, respectively. The highest PER (1.92) was found in cookies with 20% FFSL compared with 0.15 for the control. The results show a new area for application of FFSL in human diets.
Sensory and Nutritional Evaluation of Wheat Bread Supplemented with Single Cell Protein from Torula Yeast (Candida utilis)
Authors: LIN John CHING‐MING , CHASTAIN Marian F. , STRENGTH D. R. 
Published: August 2006

ABSTRACTExperimental breads were made with 2, 4, 6, 8, 10, and 12% torula yeast flour (TYF). Taste panels found that bread fortified with 8% TYF was acceptable. Eight percent TYF raised protein content from 12.42% for all wheat flour bread to 14.22% for supplemented bread. Amino acid analyses indicated a marked increase in amino acid content especially lysine. The protein efficiency ratio (PER) for rats on all‐wheat‐flour bread was 1.3 1; replacing 8% of the wheat flour with TYF raised PER of supplemented bread to 2.28. Total carcass nitrogen retained by animals fed a diet containing supplemented bread was higher than that retained by rats whose protein was obtained from unsupplemented bread.
Survival of Campylobacter jejuni in Selected Gaseous Environments
Authors: STERN N. J. , GREENBERG M. D. , KINSMAN D. M. 
Published: August 2006

ABSTRACTVacuum‐packaged and oxygen‐permeable, polyvinyl chloride film wrapped broiler chickens were compared with one another to determine influence on the survival of Campylobacter jejuni. No significant (P<0.01) difference in the survival of C. jejuni was observed, irrespective of the packaging system assessed by either surface rinse or drip sampling. Significantly (P<0.1) greater numbers of the organism were recovered by surface rinse sampling in both packaging systems when compared with the numbers obtained from drip sampling. Recovery of indigenous Campylobacter from red meat carcass samples was greater in the vacuum packaged samples (19/63) than in the oxygen permeable wrapped samples (7/63) after the samples were held at refrigeration temperatures for 1 wk. Significantly (P<0.01) greater survival of C. jejuni in ground beef was demonstrated in a 100% nitrogen atmosphere when compared with a vacuum, a 80% carbon dioxide and 20% nitrogen atmosphere or a 5% oxygen, 10% carbon dioxide and 85% nitrogen atmosphere. These results indicate that the organism survives at variable rates in different atmospheres, but these differences were relatively small and unlikely to impact on the public health.
Optimization of Extracellular Lipase Activity from Pseudomonas fluorescens using a Super‐Simplex Optimization Program
Authors: PAQUETTE G. J. , McKELLAR R. C. 
Published: August 2006

ABSTRACTA method of determining extracellular lipase activity from Pseudomonas fluorescens based on the hydrolysis of β‐naphthyl caprylate has been developed. Optimum activity was determined as a function of temperature, pH, β‐naphthyl caprylate and sodium taurocholate concentrations using a stepwise super‐simplex optimization procedure. Optimization was performed with a Sharp PC‐1500A computer and appropriate ranges for each experimental factor were determined by prior experimentation. A maximum A540 response of 0.38 units was obtained at 50°C, pH 7.2, 0.1 mM β‐naphthyl caprylate and 17.6 mM sodium taurocholate. This response was 61% better than a previous response obtained by the one‐factor‐at‐a‐time method.
Detection of Enterotoxigenic Escherichia coil in Foods by DNA Colony Hybridization
Authors: FERREIRA JOSEPH L. , HILL WALTER E. , HAMDY MOSTAFA K. , ZAPATKA FRANCIS A. , McCAY STEVEN G. 
Published: August 2006

ABSTRACTA DNA colony hybridization procedure was used to identify and enumerate a heat‐labile toxin‐producing strain of Escherichia coli (H10407) in various types of foods. Foods were seeded with H10407 cells and examined by DNA hybridization on nitrocellulose filters with 32P‐ labeled heat‐labile toxin gene fragments. The number of cells recovered on plate count agar and eosine methylene blue agar was compared. With nitrocellulose filters, recoveries were about 81% on plate count agar and about 76% on eosine methylene blue agar. No significant differences in recovery were observed with ten different food types.
Cellulolytic Enzymes and Antibacterial Activity of Auricularia polytricha
Authors: LU J. V. , TANG A. V. 
Published: August 2006

ABSTRACT Auriculariu polytricha, an edible fungus, was grown in the laboratory and examined for composition and its ability to hydrolyze cellulose and hemicellulose. On a dry weight basis A. polytricha was highest in protein (7.59%), followed by fiber (3.69%) and lowest in fat (1.12%). Appreciable amounts of calcium and zinc were also present in the fruiting body of A. polyrricha. The fungus produced substantial amounts of cellulase and hemicellulase. The optimum conditions were pH 4 and 30°C for cellulase, and pH 6 and 60°C for hemicellulase. A. polyrricha also produced an antibacterial substance and inhibited the Gram positive bacteria, Bacillus subtillus, Bacillus cereus, Micrococcus luteus, and Staphylococcus nureus, but not Gram negative bacteria, Alcaligenes viscolactis, Escherichia coli, and Pseudomonas fluorescens.
1,6‐Anhydro‐3,4‐O‐Fururylidene‐β‐D‐Galactopyranose, A New Furfurylidene Derivative Formed from Lactose During Pyrolysis
Authors: URASHIMA TADASU , SUYAMA KYOZO , ADACHI SUSUMU 
Published: August 2006

ABSTRACTA new fufurylidene derivative which tastes bitter was separated from lactose heated at 200°C for 20 hr by ethyl acetate extraction and preparative thin‐layer chromatography. The compound was identified as the trans isomer of 1,6‐anhydro‐3,4‐O‐furfurylidene‐β‐D‐galactopyranose by ultraviolet, infrared, mass and 1H‐NMR spectroscopy. The compound and its cis isomer were identified in the reaction mixture of furfural and levogalactosan heated at 175°C for 2 hr with nitric acid.
Characterization and Identification of Raw Beef, Pork, Chicken and Turkey Meats by Electrophoretic Patterns of Their Sarcoplasmic Proteins
Authors: KIM H. , SHELEF L.A. 
Published: August 2006

ABSTRACTElectrophoretic patterns of fresh beef, pork, chicken, and turkey sarcoplasmic proteins were studied using thin layer agarose gel electro‐phoresis. Creatine kinase isozyme MM and myoglobin bands were used to identify the species. Binary mixtures (5/95, 25175, 50150, 751 25, 9515, % by weight of each species) were also examined by their electrophoretic and densitometric patterns. Electrophoretic patterns remained stable at elevated pH (7.5), but were affected by low pH (4.7). The relative ratios of the bands which characterized each species changed in proportion to the species content in each binary mixture. These ratios make it possible to predict the approximate fraction of each species present in such mixtures.
Binding of Meat Pieces: Influence of Some Processing Factors on Binding Strength and Cooking Losses
Authors: MACFARLANE J. J. , TURNER R. H. , JONES P. N. 
Published: August 2006

ABSTRACTEvacuation of the chamber of the press used to form flaked beef into a restructured meat product (patty) did not affect the binding strength of the cooked patty but under some conditions decreased the cooking loss. In studies using patty mixes containing 0–1.0% added sodium chloride, meat binding strength increased with decrease in the temperature of the mix when formed into patties over the temperature range ‐ 1° to ‐5°C. The largest effect generally occurred between ‐ 1° and ‐2°C. However, the effect was only noted in patties that were frozen (‐30°C) before being cooked for assessment. With decrease below ‐ 1°C of the temperature of patties when pressed, cooking losses increased for the patties without added salt but decreased for those with added salt (0.5% or 1%). Change in the pressure applied to form the patty (in the range 1.4–13.7 MPa) can affect binding strength.
Effects of Different Chilling Methods on Hot Processed Vacuum Packaged Pork
Authors: WEAKLEY DAVID F. , McKEITH FLOYD K. , BECHTEL PETER J. , MARTIN SCOTT E. , THOMAS DAVID L. 
Published: August 2006

ABSTRACTLongissimus muscle (loin section) was removed from each side of 24 pork carcasses within 20 min postmortem. Each muscle was divided in half (N = 96 sections), vacuum packaged and allotted to one of four treatments: (1) normal chilling, (2) propylene glycol immersion, (3) crust freezing, or (4) high temperature conditioning and four storage intervals (N = 6) or 0, 7, 14 or 28 days. Rapid chilling with propylene glycol increased (P<0.05) purge. Shear force values were increased when loins were rapidly chilled (P<0.05) but few sensory differences were observed. Off‐odor scores increased (P<0.05) with increasing storage time. Normal chilling resulted in lighter muscle color scores than rapidly chilled loin sections. Rapid chilling does not have a beneficial effect on palatability or shelf life of hot‐processed fresh pork.
Influence of Different Chilling Conditions on Hot‐Boned Pork
Authors: HONIKEL K. O. , REAGAN J. O. 
Published: August 2006

ABSTRACTThe objective of this study was to determine whether cold shortening affects porcine muscles with the intention of evaluating optimum chilling conditions for hot‐boned pork. Fast chilling of the porcine M. longissimus below 10°C increased purge with little effect on toughness. The fast fall of pH induced by electrical stimulation at prevailing body temperatures has been associated with PSE characteristics. Rapid chilling may reduce or prevent this effect. Electrical stimulated/cold‐boned loin segments exhibited higher levels of purge than those which were electrical stimulated/hot‐boned and chilled rapidly. Cooking losses were not effected by hot‐boning or electrical stimulation.
Effects of Postmortem pH and Temperature Muscle Structure and Meat Tenderness
Authors: YU L. P. , LEE Y. B. 
Published: August 2006

ABSTRACTBovine longissimus muscles with postmortem pH in the range 5.5 ‐ 7.0 were subjected to different postmortem temperatures of 1°, 4°, 25° and 37°C. Intact beef sides with different postmortem pH were also subjected to two different environmental temperatures of 1° and 25°C. High pH muscles exhibited an extensive degradation of Z‐lines, whereas low pH muscles showed a preferential degradation of M‐lines and myosin heavy chains. Intermediate pH muscles did not show much degradation of muscle proteins, resulting in tougher meat than either low or high pH muscles. High postmortem temperatures enhanced the degradation of muscle proteins in excised and incubated muscle strips, but the delayed chilling of intact beef sides at 25°C for 8‐hr did not affect either the structural changes or meat tenderness.
Comparison of the Sensory Quality and Oxidative Rancidity Status of Frozen‐Cooked Mussels (Mytilus edulis L.)
Authors: ABLETT RICHARD F. , GOULD STEPHEN P. 
Published: August 2006

ABSTRACTSensory acceptability and tissue‐specific occurrence of oxidative rancidity was investigated among a commercial sample of frozen‐cooked mussels and Prince Edward Island (P.E.I.) mussel meats held under a range of frozen storage regimes. P.E.I. mussels stored at ‐ 30°C or ‐ 60°C yielded the most acceptable sensory quality. Sensory and oxidative rancidity status of the commercial product most closely reflected P.E.I. samples held under marginal storage temperatures (‐ 12°C). Digestive gland tissue demonstrated pronounced morphometric variability and yielded the highest oxidative rancidity values among both commercial and experimental samples. It was concluded that, in addition to marginal storage conditions, tissue‐specific morphometric variability, probably resulting from differences in cultivation regions, might influence progression of oxidative rancidity and, hence, sensory quality among frozen‐cooked cultivated mussels.
Mass Transfer During Brining of Cuartirolo Argentino Cheese
Authors: LUNA JULIO A. , BRESSAN JUAN A. 
Published: August 2006

ABSTRACTThe mass transfer occurring during brining of the soft cheese “Cuartirolo Argentina,” considered as a finite slab, is mathematically modelled as an effective diffusion process. Two alternative models were developed considering a well stirred brine and a brine at rest. Compared against experimental data they showed similar results. The theoretical and experimental NaCl concentration profiles showed good agreement, thus demonstrating the applicability of the simplest model.
Reduction or Replacement of Sodium Chloride in a Tumbled Ham Product
Authors: FRYE C. B. , HAND L. W. , CALKINS C.R. , MANDIGO R. W. 
Published: August 2006

ABSTRACTPublic concern over excess sodium in the diet has prompted investigation of sodium replacement in tumbled ham. Salt treatments consisted of a control (100% NaCl) and 50% or 100% ionic strength replacement with either KCl or MgCl2. Protein extraction was monitored during the 8 hr, discontinuous tumbling cycle, and reached a peak within 6 hr for all salt treatments. Control hams had the best overall sensory scores, while KCl/NaCl treatment gave the best physical bind and acceptable sensory scores (P<0.05). Treatment with MgCl2 gave the lowest bind and sensory scores (P<0.05). Partial replacement of Nacl ionic strength with 50% or less of KCl in tumbled ham can be accomplished while maintaining acceptable sensory and physical attributes.
Percentage Ether Extractable Fat and Moisture Content of Beef Longissimus Muscle as Related to USDA Marbling Score
Authors: SAVELL J. W. , CROSS H. R. , SMITH G. C. 
Published: August 2006

ABSTRACTPercentage fat and moisture values for beef longissimus steaks (trimmed completely of all subcutaneous fat, epimysium, and peripheral muscles) from 518 steer and heifer carcasses of A and B maturity over a wide range in marbling were as follows: Moderately Abundant = 10.42 and 68.14, Slightly Abundant = 8.56 and 69.56, Moderate = 7.34 and 70.35, Modest = 5.97 and 71.35, Small = 4.99 and 72.36, Slight = 3.43 and 73.61, Traces = 2.48 and 74.29, and Practically Devoid = 1.77 and 75.37.
Retention of Passion Fruit Juice Compounds by Ultrafiltration
Authors: RAN YU ZER , CHIANG BEEN HUANG , HWANG LUCY SUN 
Published: August 2006

ABSTRACTRecovery of passion fruit juice compounds by ultrafiltration was studied using a tubular system equipped with a 25,000 dalton nominal M.W. cut‐off membrane. The retentivities of many important flavor compounds, such as β‐ionone, ethyl hexanoate, hexyl butyrate and hexyl hexanoate, were 80% or higher when operating at 20°C and 12 bar of pressure. Retentivities of sugars and organic acids were between 10 to 40%. The retentivities increased as the concentration ratio increased.
Sugar Content of Baked Sweet Potatoes from Different Cultivars and Lengths of Storage
Authors: PICHA DAVID H. 
Published: August 2006

ABSTRACTSugar concentrations in baked roots of six different sweet potato (Ipomoea batatas (L.) Lam.) cultivars were determined at harvest, after curing (32°C, 90% RH for 10 days), and during 46 wk of storage at 15.6°C. Maltose was the major sugar and sucrose the secondary sugar in all cultivars at harvest. Maltose decreased during curing and over long term storage. Sucrose, glucose, and fructose concentrations increased during curing and through at least 4 wk of storage in the orange‐flesh cultivars. Sucrose concentration was always greater than either monosaccharide. Cultivars differed in sugar concentration and pattern of sugar change during storage.
Water‐Soluble Components in Coffee Beans: Photoacoustic Assessment
Authors: REIS F. DE A.M. , LIMA C.A.S , PESSOA O.F. , VARGAS H. , CORTEZ J.G. , AZEVEDO A.M.G. 
Published: August 2006

ABSTRACTPhotoacoustic spectroscopy offers a possible nondestructive altenative for in situ assessment of water‐soluble compounds in green or roasted coffee beans. Its relevance to fast, routine evaluation of coffee beans is discussed.
Water Uptake and Flour Gelatinization of Three Dry Bean Cultivars (Phaseohs vulgaris L.)
Authors: AGBO G. N. , UEBERSAX M. A. , HOSFIELD G. L. , MARKAKIS P. 
Published: August 2006

ABSTRACTThe water uptake and starch pasting of three dry bean (P. vulgaris L.) cultivars, Sanilac, San Fernando and Nep‐2, were examined in an effort to understand certain palatability differences among them. Sanilac displayed the highest water uptake, followed by Nep‐2 and that by San Fernando. Brabender amylograms on whole bean and decorticated bean flours did not show sharp pasting peaks, but paste viscosity of all cultivars increased on cooling, indicating retrogradation occurred. The San Fernando flour pastes were the least viscous among the three cultivars; the pastes of the other two cultivars differed slightly in viscosity. Water absorption and pasting viscosity do not fully explain differences in palatability among these cultivars.
Changes in Cucumber Volatile Compounds on Chilling Temperature and Calcium Chloride Treatment
Authors: GEDUSPAN H. S. , PENG A. C. 
Published: August 2006

ABSTRACTThe effects of chilling and CaCl2 treatment on volatile compounds of European cucumber fruit were studied. European cucumbers were treated with/without CaCl2, stored at 4.4°C and held at 20°C. Their volatile compounds were isolated and analyzed. Lauric, stearic and oleic acids decreased, whereas linoleic and linolenic acids increased by chilling and CaCl2 treatment. Major volatile compounds were identified, trans‐2‐cis‐6‐nonadienal and trans‐2‐nonenal decreased, while hexanal, trans‐2‐hexenal and 2‐pentylfuran increased on chilling and CaCl2 treatment. The 6‐nonenal and tetradecanal showed no clear trend.
High Performance Liquid Chromatographic Analysis of Riboflavin (Vitamin B2) with Visible Absorbance Detection in Italian Cheeses
Authors: STANCHER B. , ZONTA F. 
Published: August 2006

ABSTRACTA high‐performance liquid chromatographic method for riboflavin determination in cheese samples was developed. Reverse phase conditions were used, i.e., a C‐18 column isocratically eluted with an acetonitrile water mixture (20:80). A shift of the detection wavelength from 267 to 446 nm was proposed as a simple and very effective means for circumventing the problem of incomplete resolution of riboflavin from interfacing peaks. The detection limit of riboflavin was 2.5 ng, a value well above the level required for determining the riboflavin content in cheese samples. From both high‐ and low‐fat cheese, the riboflavin recovery was the same (90.2%). The riboflavin content of several different Italian cheeses was determined.