bluuebunny/crossref_metadata_2025_split huggingface dataset:
Calcium Fortification of Soy Milk with Calcium‐Lecithin Liposome System
Authors: HIROTSUKA MOTOHIKO , TANIGUCHI HITOSHI , NARITA HIROSHI , KITO MAKOTO 
Published: August 2006

ABSTRACTCalcium ion was enveloped with a membrane system before addition to soy protein to prevent soy protein from being coagulated and precipitated by calcium ion. Soy lecithin was first sonicated in calcium salt solution to envelop the calcium ion with a liposomal structure composed of lecithin. Then, the calcium‐lecithin liposomes were added to soy protein solution. Precipitation and coagulation were not observed in this soy protein‐lecithin liposome system containing 60 mM Ca2+. By this method, it was possible to prepare calcium fortified soy milk containing more calcium (120 mg/100g) than in cow's milk. These results suggest that this calcium‐lecithin liposome system is useful for calcium fortification of soy milk.
A Model for Mechanical Degradation of Wheat Starch in a Single‐Screw Extruder
Authors: DAVIDSON V. J. , PATON D. , DIOSADY L L , RUBIN L. J. 
Published: August 2006

ABSTRACTThe effect of extrusion cooking in a single screw extruder on the molecular weight distribution of wheat starch was correlated to the starch melt rheology. A simple first‐order model has been developed which defines the extent of mechanical degradation of the amylopectin component as a function of nominal shear stress and residence time in the extruder. A limited set of experimental observations were used to test the model. Iso‐shear stress curves were calculated for the experimental range of conditions. The curves can be used, in conjunction with estimates of the residence time, to calculate equivalent processing conditions, and to predict the extent of amylopectin degradation. The model may allow the use of small extruders to determine fundamental process parameters for full scale extrusion.
True and Apparent Retention of Nutrients in Hamburger Patties Made from Beef or Beef Extended with Three Different Soy Proteins
Authors: MILES C. W. , ZIYAD J. , BODWELL C. E. , STEELE P. D. 
Published: August 2006

ABSTRACTHamburger patties containing all beef or beef extended (20% reconstituted soy product, 80% beef) with soy isolate, soy concentrate or textured soy flour, or beef extended with one of the three soy products fortified with iron (60 mg/100g soy protein) and zinc (25 mg/100g soy protein), were analyzed in both the raw and cooked states for moisture, protein, fat, Ca, P, Mg, Na, Fe, Cu, Zn, and Mn. The percent true nutrient retentions (% TR) and percent apparent nutrient retentions (% AR) were calculated. The % TR was not significantly different for any of the patties for protein, fat, total ash, Ca, or Cu. The % TR of moisture decreased as the refinement of the soy added to the patties increased. The % AR was higher than the % TR for all nutrients examined.
Aging of Frozen Parts of Beef
Authors: COHEN TAMAR 
Published: August 2006

ABSTRACTDue to religious regulations, the beef imported into Israel is frozen soon after boning. In a search for a method for optimal aging of the beef after thawing and koshering, 8 different aging experiments were conducted, from 0‐12 days. Cooking loss and myofibril fragmentation index were found to be more affected by the freezing preceding aging. Nonprotein nitrogen components were found to increase during optimum aging and then decrease. Sensory evaluation of tenderness, performed by multiple‐paired comparisons, indicated a significant improvement in meat tenderness after 1 day of aging and further gradual improvement up to 7 days.
Effect of Selected Yogurt Cultures on the Concentration of Orotic Acid, Uric Acid and A Hydroxymethylglutaric‐Like Compound in Milk After Fermentation
Authors: HAGGERTY R. J. , LUEDECKE L. O. , NAGEL C. W. , MASSEY L. K. 
Published: August 2006

ABSTRACTEight yogurts, each fermented by different strains of Lactobacillus bulgaricus and Streptococcus thermophilus, were produced, then analyzed using high‐performance liquid chromatography (HPLC) for the presence of orotic, uric and 3‐hydroxy‐3‐methylglutaric (HMG) acids. In all yogurts orotic acid decreased 15‐53% after fermentation while uric acid levels did not change. A compound was found in all yogurt extracts that co‐chromatographed with HMG on HPLC and had a similar UV spectrum to HMG after both were collected from a reverse phase HPLC column. However, the HMG co‐elutant did not correspond to HMG on thin‐layer or paper chromatography. These results suggest that HMG is not present in milk or yogurt. Fermentation of milk by yogurt strains reduced the concentration of the HMG co‐elutant in six of the yogurts, but increased it in two yogurts.
Amylose Content and Puffed Volume of Gelatinized Rice
Authors: GOODMAN D. E. , RAO R. M. 
Published: August 2006

ABSTRACTA total of 113 experimental and commercial rough rice consisting of 6 short, 49 medium and 58 long grain types were used to determine the role of amylose and other selected properties on the puffing characteristics of gelatinized rice. Statistical analysis of the data on head rice yield, volume, length‐width ratio, moisture of gelatinized dried rice, amylose and expansion volume showed that (1) head rice negatively correlated to amylose (r = ‐0.48), (2) length‐width ratio positively correlated to grain type (r =+0.95) and expansion (r =+0.62) and, (3) expansion positively correlated with amylose (r = 0.36).
Distribution of Protein, Lycopene and the Elements Ca, Mg, P and N Among Various Fractions of Tomato Juice
Authors: LINDNER P. , SHOMER I. , VASILIVER R. 
Published: August 2006

ABSTRACTSamples of Israeli commercial tomato juice were analyzed for content of insoluble solids, and distribution of lycopene and elements Ca, Mg, P and N among various fractions. 75% of the insoluble solids were cell walls, still enclosing a part of intracellular material, and 25% were extracellular protein rich granules. More than 50% of the lycopene and insoluble N was found in the extracellular fraction of insoluble solids. About half the total amount of Ca was found in insoluble solids. Of the Ca in serum, about 70% precipitated with alcohol‐insoluble solids (AIS) fraction. Almost all Mg in juice was soluble in serum and only 10% precipitated with AIS.
Thermal Diffusivity of Papaya Fruit (Carica papaya L., Var. Solo)
Authors: HAYES CHARLES F. 
Published: August 2006

ABSTRACTThe thermal diffusivity of papaya pulp is measured to be 1.52 × 10‐3 cm2/s and found to be in agreement with the value predicted by the Riedel equation within the uncertainty of the measurement. The thermal diffusivity of papaya seeds is measured to be 1.60 × 10‐3 cm2/s.
Evaluation of a Food Processor for Making Model Meat Emulsions
Authors: WHITING R. C. , MILLER A. J. 
Published: August 2006

ABSTRACTMeat emulsions or batters made with a retail food processor were compared to batters produced by three commercial machines (silent cutter, Schnellkutter, and emulsifier) and two laboratory machines (small size cutter and blender) for suitability in laboratory studies. Batters were evaluated for post‐heating fat losses and smokehouse water losses. Stabilities of the finished frankfurters were evaluated by severe cooking weight changes, penetration forces, fat droplet sizes, and sensory qualities. The food processor was comparable to the other machines for producing high quality batters and had the advantage of being inexpensive, economical with ingredients, and time‐saving.
Hydrophobicity and Solubility of Meat Proteins and Their Relationship to Emulsifying Properties
Authors: LI‐CHAN E. , NAKAI S. , WOOD D.F. 
Published: August 2006

ABSTRACTSurface hydrophobicity (So) of crude salt extracts of meat was determined fluorometrically using cis‐parinaric acid as a probe. Upon heating the extracts to 70°C, So increased two‐ to threefold, whereas protein solubility (s) decreased to 20%. Further heating (to 85°C) resulted in slight decreases in both So and s. Backwards stepwise multiple regression equations for prediction of emulsifying activity index (EAI) and emulsifying capacity (EC) were: EAI = 2.658 + 0.0001308 sSo, and EC =−35.30 + 6.459 s + 0.001317 sSo− 0.05463 s2. So was most important for predicting emulsifying properties of samples with high (>50%) solubility, whereas solubility parameters were more influential for samples with low (<50%) solubility.
A Comparison of Techniques for Recovering Bacillus subtilis Spores from Inoculated Meat Substrates
Authors: KREIGER R.A. , SNYDER O.P. , PFLUG I.J. 
Published: August 2006

ABSTRACTBlender maceration, insonation, rotary shaker washing, and stomacher processing were initially evaluated as mechanical methods for bacterial spore recovery from inoculated beef substrates. Ionic dispersants (Daxads) and wetting agents were also evaluated for augmentation of spore recovery when used as sample diluents and processing vehicles. Spore recovery rates were shown to be affected by, the spore inoculum titer, mechanical processing method, and diluent type (p=0.001). These experimental factors also demonstrated significant interactions affecting spore recovery. The best initial combination tested (blender‐Daxad) only produced a recovery rate of 66%, with large variances in sample means when tested over a wide range of inoculum levels. This result prompted a posteriori test using a tissue homogenizer, which produced higher recovery rates than the blender, with stable variance over a wide range of inoculum levels.
Effects of Various Sucrose Fatty Acid Ester Emulsifiers on High‐Ratio White Layer Cakes
Authors: EBELER S. E. , WALKER C. E. 
Published: August 2006

ABSTRACTSucrose fatty acid esters of various hydrophilic‐lipophilic balance (HLB) values were found to improve cake volume and softness as HLB increased. When present in high concentrations (1.0‐2.0% total flour wt basis), however, the sucrose ester emulsifiers caused drastic changes in surface appearance and in cake symmetry. Visual observations, amylograph data, and microscopic studies indicated that the sucrose esters delayed the pasting and gelatinization of the starch granules. There did not appear to be any synergistic effects of the sucrose esters when blended with a commercial alpha‐mono/diglyceride emulsifier.
Varietal Difference in the Topography of Rice Grain and Its Influence on Milling Quality
Authors: BHASHYAM M. K. , SRINIVAS T. 
Published: August 2006

ABSTRACTIn the transverse sections of rice grain in 21 varieties studied, the depth of the ventrilateral, centrilateral and dorsilateral grooves varied between 1‐18, 2‐28 and 6‐88 μm, respectively. In the grains of any one variety the depth of the centrilateral grooves was equal or larger than the depth of the ventrilateral grooves and always smaller than the depth of the dorsilateral grooves. The photovolt reflectance values as a measure of whiteness indicated that the deeper the grooves the greater the requirement for bran removal during milling to attain a required whiteness. It was shown that milling breakage could be substantially reduced if shallow grooved varieties are used.
Use of Chlorine Dioxide for Controlling Microorganisms During the Handling and Storage of Fresh Cucumbers
Authors: COSTILOW RALPH N. , UEBERSAX MARK A. , WARD PAUL J. 
Published: August 2006

ABSTRACTChlorine dioxide (ClO2) was very effective in killing microorganisms in waters used for handling cucumbers. It was at least 10 times more effective than chlorine or acidified solutions of stabilized chlorine dioxide (Anthium Dioxcide, International Chemicals, Clark, NJ). Model systems indicated that feeding rates of 20‐35 ppm/hr were adequate to maintain effective and detectable residues of ClO2 in both washing and hydrocooler waters. However, holding cucumbers in water with even high concentrations (100 ppm) of ClO2 failed to (a) significantly reduce populations of microbes found in blended samples, (b) influence the initiation of a natural lactic acid fermentation after brining the cucumbers, or (c) delay the development of visible microbial growth during storage of cucumbers.
Preparation and Evaluation of Trialkoxytricarballylate, Trialkoxycitrate, Trialkoxyglycerylether, Jojoba Oil and Sucrose Polyester as Low Calories Replacements of Edible Fats and Oils
Authors: HAMM D. J. 
Published: August 2006

ABSTRACTTrialkoxytricarballylate, trialkoxycitrate, trialkoxyglycerylether, sucrose polyester and refined jojoba oil were prepared and evaluated as low calorie replacements of conventional edible fats and oils. Their viscosities and surface and interfacial tensions were generally typical of edible oils whereas their DSC behavior was highly structure dependent. Incorporation of trialkoxytricarballylate and jojoba oils into margarine and jojoba oil into mayonnaise indicated that functional food models may be prepared from any of the tested oils. Trialkoxytricarballylate, trialkoxycitrate and jojoba oils were resistant to enzyme hydrolysis in vitro, suggesting resistance to digestion in vivo. Preliminary caloric value experiments in rats with trialkoxytricarballylate and jojoba oil supported in vitro findings. However, anal leakage, depression, weakness and deaths were observed among animals at moderate to high dose levels of both oils.
A Manual Method for Predicting Nutrient Retention During Thermal Processing of Conduction‐Heating Foods in Rectangular Containers
Authors: BARREIRO J. A. , GUARIGUATA C. , SALAS G. R. 
Published: August 2006

ABSTRACTThe objective of this research work was to develop and evaluate simple manual procedure for the prediction of the retention of nutrients with first order kinetics of thermal degradation, during thermal processing of conduction‐heating foods packed in rectangular containers. An equation was developed that permits the estimation of the integrated nutrient retention over the volume by means of Stumbo's formula method. The procedure was compared with literature data for thiamin retention in various thermal processes. Results obtained from the application of the method were within the 90% confidence interval of the experimental values.
Use of Defatted Corn Germ Flour in Pasta Products
Authors: LUCISANO M. , CASIRAGHI E. M. , BARBIERI R. 
Published: August 2006

ABSTRACTMacaroni was produced from commercial durum semolina blended with 10, 20, and 30% defatted corn germ meal. The effect of germ supplementation on chemical composition, physical properties of dough, cooking characteristics, mechanical properties, and panel acceptability of macaroni were studied. Addition of corn germ meal resulted in longer mixing time of the dough, higher farinograph water absorption, higher protein content of the products and improvement of amino acids pattern. Optimum cooking time and percent increase in weight of cooked macaroni decreased with increasing levels of wheat substitution. Enrichment with germ flour had no effect on flavor and texture of conventional macaroni evaluated by taste panels; it greatly affected physical measurements of cooked product texture causing an increase of firmness.
Studies on Turpentine‐Like Off‐Odor in Cola
Authors: WILEY ROBERT C. , LOUIE MING K. , SHEU MING‐JEN 
Published: August 2006

ABSTRACTA turpentine‐like off‐odor and unusual taste development can occur in some colas held to the end of their normal shelf‐life and stored at temperatures of 20°C and warmer. Extended storages (up to 8 wk) at 20° or 40°C under fluorescent or ultraviolet light have been conducted on colas bottled with closures containing different liner materials. Results suggest off‐odor development is due to excess p‐cymene in the cola. The p‐cymene appeared to be a product of the dehydrogenation of γ‐terpinene and limonene with titanium dioxide (TiO2) in the ethylene vinyl acetate (EVA) white liner acting as a catalyst. Butylated hydroxytoluene (BHT) at levels of about 750 ppm greatly reduced this reaction.
Effect of Buffering Capacity on a Commonly Used Assay of Protein Digestibility
Authors: O'HARE W. T. , CURRY M. C. , ALLEN J. C. 
Published: August 2006

ABSTRACTA commonly used in vitro assay of protein digestibility depends upon the measurement of pH change as the protein is digested by a multi‐enzyme preparation. This report presents evidence demonstrating that the buffering capacity of the protein under assay can have a major effect on the digestibility value assigned using this method. A modification of the assay using an automatic titrator has overcome this problem.
Effects of Phytic Acid, Divalent Cations, and Their Interactions on α‐Amylase Activity
Authors: DESHPANDE S. S. , CHERYAN MUNIR 
Published: August 2006

ABSTRACTThe effects of phytic acid and its interactions with divalent cations (Ca++ and Mg++) on α‐amylase activity were investigated in model systems. Amylase activity was influenced by both preincubation time with phytate as well as phytate concentration. At 6‐30 mM concentrations, Ca++ and Mg++ ions lowered the enzyme activity by 9‐34% and 24‐49%, respectively. When divalent cations were added simultaneously with phytate, a slight increase in enzyme activity with Ca++ and lowered enzyme activity with Mg++ were observed, as compared to when added independently. The enzyme activity was only moderately lowered when phytate was first preincubated with the divalent cations. Amylase inhibition by phytate was found to be of noncompetative type with an apparent inhibitor constant of 1.75 mM under the assay conditions.
Effects of Water Activity, Light Intensity and Physical Structure of Food on the Kinetics of Riboflavin Photodegradation
Authors: FURUYA E. M. , WARTHESEN J. J. , LABUZA T. P. 
Published: August 2006

ABSTRACTThe kinetics of light‐induced riboflavin degradation were evaluated in elbow macaroni, particulate macaroni, nonfat dried milk, skim milk and a buffered solution of riboflavin. A first order degradative mechanism was observed in liquid systems, while a two‐phased mechanism was observed in dry food systems. Light intensities of 25, 50 or 100 ft‐c showed no significant differences in effect on the rate of riboflavin loss in elbow macaroni; however, a very dim light showed only a single‐phased first order rate of loss. In elbow macaroni exposed to a broad range of water activities the degradation of riboflavin increased at elevated relative humidities. Lumichrome was determined to have limited use as a quantitative indicator of riboflavin loss, but could be used as a qualitative indicator of riboflavin degradation.
Allergic Skin Reactivity and Chemical Properties of Allergens in Two Grades of Lactose
Authors: KAMINOGAWA SHUICHI , KUMAGAI YOSHIHIRO , YAMAUCHI KUNIO , IWASAKI EISAKU , MUKOYAMA TOKUKO , BABA MINORU 
Published: August 2006

ABSTRACTSkin tests of the nondialyzable fraction of lactose were performed on patients with a clinical diagnosis of cow's milk allergy. The yields of brownish‐colored residue, allergens (ALG), were 0.006% from reagent grade lactose (ALG 1) and 0.011% from lactose used in a commercial infant food formula (ALG 2). The ALG was separated into four fractions by chromatography on Sephadex G‐75. The highest incidences of positive skin reaction among the four ALG 1 and ALG 2 fractions were 8/9 and 8/12 respectively. The ALG fractions were identified as a sugar protein complex and the protein moiety of ALG contained high amounts of glutamic acid (or glutamine), threonin, asparagic acid (or asparagine) and proline.
Ultrasonic Extraction of a Heat‐Labile 7S Protein Fraction from Autoclaved, Defatted Soybean Flakes
Authors: WANG LI CHUAN 
Published: August 2006

ABSTRACTConventional stirring extraction of soybean proteins from autoclaved or heat‐treated defatted flakes seldom reaches 30% of the total proteins. Using ultrasonic energy to disperse proteins in water from such treated flakes, one extraction can solubilize 80%. Gel electrophoresis of water extractable proteins in extracts prepared by the two methods of extraction reveals that extraction by stirring failed to extract a specific heat‐labile protein fraction in 7S proteins that is extractable by sonication. Ultracentrifugation and gel filtration analyses show that sonication induced formation of aggregates, and the size of aggregates, rate of formation, and water solubility are different than those formed by heat treatment. The effects of heat and sonication treatments on isolated 7S proteins were also investigated.
Selected Properties of the Lipid and Protein Fractions from Chia Seed
Authors: BUSHWAY A. A. , WILSON A. M. , HOUSTON L. , BUSHWAY R. J. 
Published: August 2006

ABSTRACTThe lipid and protein fractions from chia seeds, Saliva hispanica L. were characterized. Neutral lipids comprised 97.1% of the total lipid fraction while glycolipids and phospholipids accounted for 2.0 and 0.9%, respectively. Linolenic acid was the predominate fatty acid present in the neutral lipid fraction. The glycolipid and phospholipid fractions were highest in palmitic and linoleic acid. Protein extraction was influenced by the NaCl concentration and by the pH of the extraction medium. Maximum protein extraction occurred at a NaOH concentration of 2.0N when the nH was 12.0. At acidic pHs protein extraction was greatly reduced. Maximum extraction occurred after 60 min at 25°C. Characterization of the protein fractions by SDS‐PAGE demonstrated the presence of ten major protein bands with molecular weights from 12,400‐44,500 daltons.
Effects of Heat and Natural Fermentation on Amino Acids, Flatus Producing Compounds, Lipid Oxidation and Trypsin Inhibitor in Blends of Soybean and Cornmeal
Authors: CHOMPREEDA PENKWAN TONGNUAL , FIELDS M. L. 
Published: August 2006

ABSTRACTThe soybean meal made from autoclaved soybeans was blended to improve nutritive value of cornmeal at 10, 15 and 20% levels of soybean meal. Both raffinose and stachyose were reduced due to autoclaving of soybean meal and to fermentation of the blends of corn and soybean meals. Fermentation increased lysine, methionine, and tryptophan in the blends. These increases in the limiting amino acids resulted in increase in % RNV.
Mineral and Phytic Acid Partitioning Among Air‐Classified Bean Flour Fractions
Authors: TECKLENBURG E. , ZABIK M. E. , UEBERSAX M. A. , DIETZ J. C. , LUSAS E. W. 
Published: August 2006

ABSTRACTHull flours and air‐classified intermediate starch, high starch, and high protein navy, pinto, and black bean flours were analyzed for mineral content and phytic acid. Phytic acid content ranged from 4.29‐8.72 mg/g in the high starch flours to 23.74‐30.22 mg/g in the protein flours. Total phosphorus content proved to be a good indicator of phytic acid content. Zinc, iron, potassium, and magnesium partitioned into the protein flours of each bean type. Strong and significant correlation coefficients obtained between phytic acid content and the content of these minerals, and between the content of these minerals and protein content suggest that metallic phytate complexes were present.
Iron Availability from Soy, Meat and Soy/Meat Samples in Anemic Rats With and Without Prevention of Coprophagy
Authors: RANGER CAROLINE R. , NEALE ROGER J. 
Published: August 2006

ABSTRACTThe biological availability of iron from samples of soy proteins (nontextured, extruded and spun), meat (chicken and beef) and spun soy/meat combination products was compared to ferrous sulfate using a hemoglobin regeneration bioassay. Compared to ferrous sulfate (55%) iron availability from the various soy proteins ranged from 29‐57%, for the meat samples 32‐39% and for soy/meat combination products 61‐92%. There was no significant improvement in iron availability by fortification with ferrous sulfate or ascorbic acid. Prevention of coprophagy in the anemic rats during the bioassay using aluminum anal cups produced varying degrees of reduction in iron availability for various samples and this effect clearly needs further investigation.