bluuebunny/crossref_metadata_2025_split huggingface dataset:
Involvement of Acetaldehyde and Ethanol Accumulation During Induced Deastringency of Persimmon Fruits
Authors: PESIS EDNA , BEN‐ARIE RUTH 
Published: August 2006

ABSTRACTApplication for 48 hr of CO2 or N2, or mixtures of both, to astringent persimmon fruits, was found to be efficient in removal of astringency. Anaerobic conditions induced stimulated production of acetaldehyde and ethanol by the fruits. Ethanol production was unaffected by the different gas compositions. However, the highest level of acetaldehyde was found with the highest CO2 concentration. The lowest acetaldehyde levels were measured in fruits treated with N2 only. The rate of the deastringency process was positively correlated to the endogenous level of acetaldehyde attained in the fruit. However, the high acetaldehyde levels produced during CO2 treatment of 72–96 hours evidently caused injury to the fruit pulp.
Thin‐layer Drying of Parboiled Rice at Elevated Temperatures
Authors: CHANDRA PRABIR K. , SINGH R. PAUL 
Published: August 2006

ABSTRACTExperiments were conducted to dry thin layers of long‐grain parboiled rice at air temperatures ranging from 38–158°C and relative humidities from 0.3–80%. A series solution of the diffusion equation, considering long‐grain rice as infinite cylinder, was used to express the moisture ratio. During thin‐layer drying experiments it was necessary to develop a computational method to determine the relative humidity of air above 100°C without the use of wet bulb temperature measurements. An empirical exponential expression for moisture ratio gave the best fit to the drying data at all conditions. Parboiled rice was found to have higher values of effective diffusivity than raw rice.
Effects of Salts Added After Cooking on the Texture of Canned Snap Beans
Authors: VAN BUREN J. P. 
Published: August 2006

ABSTRACTSoaking bean pods in NaCl solutions caused decreases in firmness and increases in Ca++ solubilization as the NaCl concentration increased. CaCl2 soak solutions increased firmness of pods previously softened by soaking in KCl solutions. Chlorides of Na+, K+, Li+, NH4+, and Mg++, and Na acetate caused softening. LiCl caused the most softening, while MgCl2 caused the greatest solubilization of Ca++. Salt‐induced softening was accompanied by Ca++ displacement. Firmness of salt‐softened pods was further decreased by subsequent removal of the salt, indicating an electrostatic component as a minor factor in pod texture.
Effect of Feed Moisture and Barrel Temperature on Physical Properties of Extruded Cowpea Meal
Authors: PHILLIPS R. D. , CHHINNAN M. S. , KENNEDY M. B. 
Published: August 2006

ABSTRACTWhole cowpeas were decorticated, adjusted to moisture contents of 20, 30 and 40%, chopped into coarse meals and extruded on a Wayne pilot‐scale extrudel (19 mm × 475 mm barrel, 5:1 compression screw, 4.76 mm i.d. die) at barrel temperatures of 150°, 175° and 200°C. Measured product temperatures ranged from 130‐164°C. Product moistures ranged from 10–34% and were affected mainly by initial moisture. Expansion at the die was highest for 20% moisture extrudates (1.7–1.9), and lowest for 40% samples (0.9‐ 1.3). The 20%‐150° extrudate was dense (0.45 g/cm3) and twisted. The 20%‐175° product was highly expanded (0.23 g/cm3). Other products were intermediate in density. Tristimulus color values were determined.
Composition of Red Delicious Apples
Authors: JOHNSON C. D. , EITENMILLER R. R. , JONES J. B. , RAO V. N. M. , GEBHARDT S. E. 
Published: August 2006

ABSTRACTThe proximate composition and the water soluble vitamin and elemental composition of Red Delicious apples purchased from six marketing locations at marketing times near maximum and minimum product availability was determined. Ascorbic acid, niacin, vitamin B6, thiamin, folacin, Ca and Na were significantly (P < 0.01) higher in apples purchased in May (minimum availability) compared to those purchased in November (maximum availability). Values for ascorbic acid, vitamin B6, folacin, Ca and Fe were lower and Mg and Na were higher than tabulated values. The proximate composition and mean values for other micronutrients approximated those in Handbook 8.
Influence of Temperature of Fermentation on the Nutritive Value of Lactic Acid Fermented Cornmeal
Authors: NANSON NANCY J. , FIELDS MARION L. 
Published: August 2006

ABSTRACTCornmeal was fermented 4 days at 25°C 35°C 45°C, and 55°C. Relative nutritive value (RNV) and concentrations of available (free) lysine, methionine, and tryptophan were determined for cornmeal fermented at each temperature and for nonfermented corn. Corn fermented at 45°C had the highest % RNV and amino acid levels of any of the groups tested.
Effect of Phosfon D on the Amino Acid Content and Protein Quality of Two Snap Bean Cultivars
Authors: MEREDITH F. I. , SMITTLE D. A. 
Published: August 2006

ABSTRACTTwo cultivars of snap beans, Phaseolus vulgaris L. were treated with soil applications of Phosfon D, a growth retardant, at 10−3M and 10−3M concentrations. Total nitrogen and ammo acids were determined on the bean pods of the two cultivars and in the treated pods. Cultivar and treatment differences in amino acid content were found. Phosfon D stimulated the synthesis of nonprotein nitrogen compounds in the cultivar Eagle and increased the synthesis of amino acids in the cultivar Nemasnap. Differences in the amino acids were not sufficiently large to change the protein quality in the snap beans. The limiting amino acid in the snap beans was methionine.
Internal End Temperature and Survival of Bacteria on Meats With and Without a Polyvinylidene Chloride Wrap During Microwave Cooking
Authors: SAWYER C. A. , BIGLARI S. D. , THOMPSON S. S. 
Published: August 2006

ABSTRACTThe effect of a polyvinylidene chloride wrap on range of internal end temperature and on survival of bacteria in foods microwave processed (2450 MHz; 630 ± 50W) was investigated. Microbiological counts of wrapped‐vented and unwrapped foods were made before and after microwave processing for: Staphylococcus aureus surface inoculated onto chicken drumsticks and ham slices, Salmonella senftenberg surface inoculated onto ham and pork slices and aerobic bacteria of experimental products, Although wrapping did not have a statistically significant effect on internal end temperature or on counts of bacteria per gram of products tested, wrapping products generally provided a slight improvement in microbial quality when mean counts were considered.
Cholesterol Oxides in Commercial Dry Egg Products: Isolation and Identification
Authors: TSAI LEE‐SHIN , HUDSON CAROL A. 
Published: August 2006

ABSTRACT5α‐Cholestan‐5,6α epoxy‐3β‐ol (cholesterol α‐oxide) and 5β‐cholestan‐5,6β‐epoxy‐3β‐ol (cholesterol β‐oxide) were isolated from freshly dehydrated commercial whole egg and yolk powders. The isolates were shown to have identical HPLC retention volumes to those of synthesized cholesterol α‐ and β‐oxides, respectively. Their mass (MS), nuclear magnetic resonance (NMR) and infrared (IR) spectra were also proven to be identical. Cholesterol oxides found in dehydrated egg products may have been formed during the commercial drying process since no oxides were found in fresh shell eggs nor in the egg samples lyophilized in the laboratory.
Effect of Pre‐Processing Storage Conditions on the Composition, Microstructure, and Acceptance of Sweet Potato Patties
Authors: WALTER W. M. , HOOVER M. W. 
Published: August 2006

ABSTRACT‘Jewel’ and ‘Centennial’ sweet potatoes were processed into frozen patties at harvest, after curing I wk, and after curing and storing up to 26 wk. Sugar, starch, and pectin contents were determined on raw roots, cooked slices, and finished patties. The starch content after cooking was correlated with consumer acceptance and is the most important factor in the preparation of a patty of consistent quality from both fresh and stored roots. Scanning electron microscopy showed that in the cooked, pureed sweet potatoes most of the cells had been ruptured and that the patty was held together by an amorphous matrix consisting of added ingredients and spilled cellular contents.
Effect of Xanthan Gum Upon the Rheology and Stability of Oil‐Water Emulsions
Authors: HENNOCK M. , RAHALKAR R. R. , RICHMOND P. 
Published: August 2006

ABSTRACTSoyabean oil‐water emulsions were studied. In oil‐water emulsions (up to 60% oil) xanthan is essential to prevent creaming. A yield stress arises primarily from the polysaccharide liquid crystalline structure. In concentrated systems where the oil droplets interact strongly there is a significant contribution to the yield stress arising from the need to modify individual droplet shapes when shear is applied to the system. Studies of droplet sizes suggest that the xanthan gum can also modify the equilibrium droplet size by lowering the oil‐water interfacial tension.
Utilization of Distillers' Spent Grain in Extrusion Processed Doughs
Authors: WAMPLER DANIEL J. , GOULD WILBUR A. 
Published: August 2006

ABSTRACTThe potential of utilizing distillers' spent grain (DSG) as a component of a dough system for the manufacture of puff‐extruded type products was studied. The DSG was incorporated at various concentrations with four flours, functioning as the supporting matrix, and subjected to extrusion processing. Evaluation of the extrudates indicated the DSG had a large effect on the quality of the final product in terms of structure and flavor. Both subjective and objective evaluations of the DSG‐flour extrudates indicate the DSG can be incorporated into the extrusion doughs up to a concentration of 20% with highly acceptable products being manufactured, but levels above this resulted in inferior quality products.
Effect of Postharvest Storage and Ripening of Apples on the Sensory Quality of Processed Applesauce
Authors: McLELLAN M. R. , MASSEY L. M. 
Published: August 2006

ABSTRACTPre‐processing low temperature storage of apples tended to increase the perceived sweetness and decrease sourness (tartness) of finished applesauce. Storage had no significant effect on the sheen and fruitiness of sauce and no effect on the overall acceptability ratings of flavor and texture. Grain size decreased on storage. Depending upon cultivar, color was adversely affected by storage. High temperature ripening tended to darken sauce but did not adversely affect the overall acceptability ratings of color and flavor. Ripening increased the fruitiness and decreased the grain size with some interactions between ripening and storage on grain size. Sweetness and sourness were not significantly affected by ripening treatments. The overall rating of texture was decreased with ripening.
Oxidation of a Lipid Emulsion by a Peroxidizing Microsomal Fraction from Herring Muscle
Authors: SLABYJ BOHDAN M. , HULTIN HERBERT O. 
Published: August 2006

ABSTRACTA microsomal fraction isolated from herring (Clupea harengus) muscle was shown to oxidize the lipids in an emulsion prepared from extracted lipids of herring muscle. The oxidation of the lipids of the emulsion was dependent on enzymic oxidation of the microsomal lipids. In the absence of either the microsomes or NADH (previously shown to be required for enzymic lipid peroxidation), no measurable oxidation occurred in either the lipid fraction of the microsomes or the lipids of the emulsion. Disappearance of eicosapentaenoic and docesahexaenoic acids from peroxidizing assay systems in presence and absence of lipid emulsion corresponded to the increase in TBA reactive substances.
Relationships Between Sensory Attributes and Objective Measurements of Postharvest Quality of Tomatoes
Authors: RESURRECCION A. V. A. , SHEWFELT R. L. 
Published: August 2006

ABSTRACTSensory and objective measures of postharvest quality of fresh market tomatoes were obtained before retail to the consumer. Effects of storage at 10°C and 21°C and differences in sensory quality of “ethylene‐treated” versus “vine‐ripened” tomatoes were determined. Principal component analyses of 19 variables reduced these to a maximum of six factors which explain 71% of the variance which could allow a reduction in the number of analytical tests. No objective measures other than firmness and color correlated with sensory measures. Except for color, sensory scores of Winter and Spring tomatoes were below the halfway point on the rating scale. Scores improved after storage at 21°C for 7 days. The only difference found in “ethylene‐treated” and “vine‐ripened” tomatoes was firmness “to the touch.”
Effect of Sprout Inhibitors and Nitrogen Fertilization on Nitrate‐N Content of Potato Tubers
Authors: PONNAMPALAM RATHY , MONDY NELL I. 
Published: August 2006

ABSTRACTThe effect of sprout inhibitors, maleic hydrazide (MH), and isopropyl‐N‐(3‐chlorophenyl)‐carbamate (CIPC), on nitiate‐N (NO3‐N) content of tubers was investigated. The effect of rate of application of nitrogen fertilizer and variety on NO3‐N content of tubers was also examined. Foliar application of MH significantly (p < 0.01) increased NO3‐N content of the tubers. NO3‐N content increased significantly (p < 0.01) with increasing amounts of MH application. No significant differences in NO3‐N content of tubers were observed with CIPC treatment. NO3‐N content increased significantly (p < 0.05) in tubers with increasing nitrogen fertilization rates. Varieties differed in their NO3‐N content. The NO3‐N content of the cortex was significantly (p < 0.05) higher than the corresponding pith tissue regardless of treatment.
Forces Involved in Soy Protein Gelation: Effects of Various Reagents on the Formation, Hardness and Solubility of Heat‐Induced Gels Made from 7S, 11S, and Soy Isolate
Authors: UTSUMI SHIGERU , KINSELLA JOHN E. 
Published: August 2006

ABSTRACTThe effects of various reagents on the formation, hardness and solubility of heat‐induced gels of soybean 7S, 11S globulins and isolate were studied. Gels were formed in 30 mM Tris HCl buffer (pH 8.0) with or without reagents by heating at 80°C for 30 min. The results indicated that electrostatic interactions and disulfide bonds are involved in the formation of 11S globulin gels; mostly hydrogen bonding in 7S globulin gels and hydrogen bonding and hydrophobic interactions in soy isolate gels. Analyses of the proteins solubilized from the gels indicated that the basic subunits of 11S globulin interact with 7S globulin in soy isolate gels. The contribution of certain acidic subunits to network formation in US soy isolate gels is limited
Nutritive Value of Protein Extracted from Honey Bees
Authors: OZIMEK L. , SAUER W. C. , KOZIKOWSKI V. , RYAN J. K. , JØRGENSEN H. , JELEN P. 
Published: August 2006

ABSTRACTStudies were carried out to determine the protein quality of whole dried honey bees (56.8% crude protein, 11.1% chitin) and honey bee protein concentrate (64.2% crude protein, 0% chitin). The levels of most of the indispensable amino acids were higher in honey bee protein concentrate than in whole dried bees. The true protein digestibility was higher (P < 0.05) in the concentrate (94.3%) than in whole dried honey bees (71.5%), as were the amino acid availabilities. PER and NPU were 2.47 and 62, respectively, in the concentrate and 1.50 and 42.5, respectively, in whole dried honey bees. The removal of chitin following alkali extraction of whole dried honey bees is primarily responsible for the improvement in protein quality.
Concentration of Birch Sap by Reverse Osmosis
Authors: KALLIO H. , KARPPINEN T. , HOLMBOM B. 
Published: August 2006

ABSTRACTBirch sap (Betula pendulaRoth, andB. pubescensEhrh.) was concentrated by reverse osmosis in a pilot scale recirculating system using ZF‐99 tubular membranes. Sap feed temperatures varying from 30‐70°C and pressures from 4‐5 MPa were used when concentrating the sap from about 0.7oBrix to 13oBrix. Optimal conditions considering both processing capacity and product quality were 50°C and 5 MPa. Retentions of glucose, fructose, sucrose, and malic acid were practically 100% when using the ZF‐99 membrane, whereas with the cellulose acetate membrane the retentions fell to between 92 and 99% at 30°C and 4 MPa. The pH of the original sap varied between 6.0 and 6.6 and dropped during the run by 0.2‐0.3 pH units.
Smoked Dogfish Processing and Its Refrigerated Storage Stability
Authors: SHIAU C. Y. , CHAI T. 
Published: August 2006

ABSTRACTThe back meat fillets of spiny dogfish were brined and smoked by gradually increasing the temperature for 160 min until the internal flesh temperature reached 82.2°C (180°F) and then smoked continuously for an additional 30 min at constant temperature. The smoked dogfish prepared under these conditions were of good quality, with 28% of yield from the whole fish. The results of sensory evaluation indicated that a water‐phase salt concentration between 3.04% and 4.50% was preferred by a taste panel. Under refrigeration storage, the smoked products had a shelf life of over 1.5 months.
Fatty Acid Salts and Analogs Reduce Thermal Stability and Improve Gel Formability of Myosin
Authors: EGELANDSDAL B. , FRETHEIM K. , HARBITZ O. 
Published: August 2006

ABSTRACTThe effect of potassium octanoate (KC8), decanoate (KC10), dodecanoate (KC12) and sodium dodecyl sulfate on the thermal stability and gel formability of bovine myosin was investigated. The sulfate and the carboxylates destabilized myosin, as judged from differential scanning calorimetric measurements. Increasing aliphatic chain length decreased thermal stability. All detergents (especially KC10 and KC12) examined were enhancers of gel strength. However, in the case of potassium dodecanoate and sodium dodecyl sulfate the enhancement could only be detected after a prolonged (>2 hr) interaction time with myosin. It is suggested that binding of these amphiphiles leads to an increased repulsion between protein chains and thus to a more ordered aggregation (gelation) upon heat treatment.
Prediction of the Strength of Whey Protein Gels Based on Composition
Authors: KOHNHORST A.L. , MANGINO M.E. 
Published: August 2006

ABSTRACTThe composition and several of the physical properties of membrane‐processed whey protein concentrates (WPCs) were used to develop a model which predicted the strength of the heat‐induced gels formed by the WPCs. The compositional factors and physical properties determined were: gel strength; processing pH; ash; total and free sulfhydryls; protein distribution; fat; calcium; phosphorus; protein hydrophobicity; and soluble protein. The best model (R2= 0.93) was one which included protein hydrophobicity as measured by heptane binding and the calcium content with both variables being equally important. Sulfhydryls did not vary enough to be good gel strength predictors.
Predicting Product Lethality in Hydrostatic Retorts
Authors: YOUNG KATHLEEN E. , STEFFE JAMES F. 
Published: August 2006

ABSTRACTThe spore inactivation potential associated with diminishing cooling water temperature and gradient pressure conditions characteristic of the exit water legs of commercial hydrostatic retorts was investigated. Ball's formula for relating process temperatures to lethality failed to exploit this component of the hydrostatic regimen. Hayakawa's computer method, employing theoretical jc/fcparameters (i.e., jc= 2.04 and fc= fh,), more nearly approximated the total hydrostatic process sterilization value. A numerical heat transfer model, based on retort thermocouple data and documented factory sterilizer temperature profiles, accurately predicted the complementary lethality attending the changing environmental temperature events of the hydrostatic cooling process. The ordered pressure decline imposed by the exit leg delayed but did not eliminate product convection currents. Our conduction model did not account for this phenomenon and thus occasionally overstated total lethality by 7.5 to 8.6%.
Comparison of the Compaction Characterisitics of Selected Food Powders by Vibration, Tapping and Mechanical Compression
Authors: MALAVE J. , BARBOSA‐CANOVAS G. V. , PELEG M. 
Published: August 2006

ABSTRACTThe compaction characteristics of selected powders in tapping could be described by either Sone's model or by a single term exponential equation. The Hausner ratio, i.e., the ratio between tapped and loose density, calculated by using these models was found to be a sensitive and useful indictor of the compaction mechanism in different types of tapping tests. The latter, especially where particle attrition was evident, could produce distinctly different compaction patterns. No correlation was found between these powders, Hausner's ratio, and their compressibility in mechanical compaction.
Adaptation of a Method for the Determination of Soluble Orthophosphates in Cooked and Uncooked Pork Containing Acid‐Labile Poly‐ and Pyrophosphates
Authors: MOLINS R. A. , KRAFT A. A. , OLSON D. G. 
Published: August 2006

ABSTRACTA colorimetric method developed for determining μg levels of soluble orthophosphates in soils was successfully used in cooked and uncooked pork to monitor hydrolysis and residual levels of added sodium acid pyrophosphate (SAPP). The method is based on the formation of blue color by reacting existing orthophosphate with molybdate ions in an acid medium and preventing further reaction by rapidly sequestering excess, unreacted molybdenum ions with a citrate‐arsenite reagent. The usefulness of the method to monitor poly‐ and pyrophosphate hydrolysis in meat is discussed.
Effect of Processing Method and Storage Time on the Nutrient Composition of Fiddlehead Greens
Authors: BUSHWAY A. A. , SERREZE D. V. , McGANN D. F. , TRUE R. H. , WORK T. M. , BUSHWAY R. J. 
Published: August 2006

ABSTRACTThe effect of processing method (freezing vs canning) and storage time (day 1 or 10 months) on the proximate composition and the vitamin and mineral content of fiddlehead greens was examined. Comparisons were made between the nutrient composition of raw and processed fiddlehead greens. The protein, ash and water soluble vitamin (niacin, thiamin, riboflavin, vitamin C) content of the fiddle‐heads decreased with processing. These losses were most likely the result of leaching and heat processing. Losses of water soluble vitamins, particularly niacin, was the greatest in canned fiddlehead greens. The mineral content (K, Mg, P) was substantially reduced by processing. Storage for up to 10 months resulted in a significant decrease in the moisture, crude fiber, and α‐carotene content of frozen and canned fiddlehead greens.
Tomato Products: A New Serum Separation Measurement
Authors: CARADEC P. L. , NELSON P. E. , TAKADA N. 
Published: August 2006

ABSTRACTPreviously developed methods to measure serum holding capacity of tomato products had either poor accuracy or were not adapted to the needs of industry. A new quick, reliable test that utilized an inexpensive apparatus was developed. This new test was highly correlated to serum viscosity and precipitate weight ratio. Strong correlation to these two consistency measurements indicated that both the viscosity of the soluble fraction as well as the quality and quantity of the insoluble material were involved in the serum holding capacity of the product.
Extraction and Charcterization of Pectins from Sugar Beet Pulp
Authors: MICHEL FLORENCE , THIBAULT JEAN‐FRANCOIS , MERCIER CHRISTIANE , HEITZ FLORENT , POUILLAUDE FRANCOIS 
Published: August 2006

ABSTRACTConditions (pH, temperature, time) for the extraction of sugar beet pulp pectins were studied on a laboratory scale and transposed into a pilot plant. Good yields (∼ 14%) of pectins are obtained if the pulp is treated at pH 1.0, 85°C for 1 hr. The characteristics of the pilot extracted pectins are very close to those of the laboratory ones, except for a lower molecular weight (∼30,000 daltons). Their physicochemical properties confirm their poor gelling ability.