bluuebunny/crossref_metadata_2025_split huggingface dataset:
Initial Interfacial Tension and Oil Uptake by Deep‐fat Fried Foods
Authors: PINTHUS ELI J. , SAM SAGUY ISRAEL 
Published: August 2006

ABSTRACTFundamental theory of surface chemistry was utilized to develop an equation for calculating initial interfacial tension between a product and liquid. The relationship provides a practical approach to overcome the complexity of quantitatively determining interfacial tension of foods. The range of interfacial tension between a restructured potato product and the frying medium was 0.01 to 5.23–10−3 N/m. This range was determined using various frying media or additives. A power relationship was found between the initial interfacial tension and uptake of oil or other frying media. A model of capillary rise in porous media was implemented to explain the linear relationship between uptake and contact angle.
Oligosaccharides, Antinutritional Factors, and Protein Digestibility of Dry Beans as Affected by Processing
Authors: BARAMPAMA ZACHARIE , SIMARD RONALD E. 
Published: August 2006

ABSTRACTDry beans (Phaseolus vulgaris) were subjected to soaking, cooking or a combination of both prior to fermentation, and then assessed for oligosaccharides, antinutritional factors and in‐vitro protein digestibility. Results showed an important decrease in raffinose oligosaccharides and antinutritional factors. However, an increase of trypsin inhibitor and tannin contents occurred respectively in cooked or soaked‐cooked fermented beans and in raw or soaked fermented beans. Appreciable improvement in in‐vitro protein digestibility was only observed in cooked or soaked‐cooked beans. After fermentation, the largest decreases were observed in soaked‐cooked beans (92.75%) for raffinose, in cooked beans (31.57%) for phytic acid, in soaked beans (90.86%) for stachyose, and in raw beans for trypsin inhibitor (38.77%). The highest increase due to fermentation was observed in raw beans for in‐vitro protein digestibility (1.73%).
Gamma‐Irradiated Dry Bean (Phaseolus vulgaris) Starch: Physicochemical Properties
Authors: DUARTE P. RAYAS , RUPNOW J. H. 
Published: August 2006

ABSTRACTGreat Northern bean starch, irradiated at doses of 2.5–20 kGy, had increased free and total acidity, concomitant with a pH decrease from 6.9 to 3.9 and a rapid increase of reducing value. The swelling power of the bean starch decreased with irradiation dose. A rapid increase of water and 80% ethanol solubility at 25°C was observed at doses ≥10 kGy. No differences were detected on damaged starch or changes in X‐ray diffraction pattern. ESR spectra of the irradiated bean starch after 9 and 11 mo storage (−40°C) showed the presence of long life radicals, which could be stabilized after adding water.
Nondestructive Methods for Identifying Injury to Vapor Heat‐Treated Papaya
Authors: SUZUKI KAZUO , TAJIMA ATKiSHl , TAKANO SABURO , ASANO TUTOMU , HASEGAWA TADAO 
Published: August 2006

ABSTRACTPolygalacturonase, a softening enzyme, influenced the development of physiologically injured fruit treated with vapor heat. Development of a nondestructive method to identify injured fruit was studied. X‐ray computed tomography (CT), and 1H‐MRI, applied in the medical profession and for food analyses, were investigated for this purpose. Results showed that the X‐ray CT, image analyses of the MRI differentiated between normal and injured fruit. The possibility of developing a nondestructive analysis using this technology is suggested.
Grease Resistance of Corn Zein Coated Paper
Authors: TREZZA T. A. , VERGANO P. J. 
Published: August 2006

ABSTRACTThe grease resistance of corn zein coated paper was measured as related to coating level, plasticizer addition and time. Overall grease resistance ws normalized by time and expressed as percent area stained/hr (%AS. hr‐1). For a 2.2 kg coating ream‐1 of paper, %AS hr‐1 was greater than both unplasticized and plasticized 4.4 and 6.6 kg ream‐1 coating levels (p < 0.001). There was no difference in %AS hr‐1 among 4.4 and 6.6 kg ream‐1 zein coated and commercial polyethylene laminated paper (p:ME0.098). Plasticizer increased (p < 0.001) and creasing had no effect (p=0.71) on %AS hr‐1. Electron microscopy showed discontinuities in zein coating at the 2.2 kg ream‐1 level. The 4.4 and 6.6 kg‐1 ream‐1 levels showed uniform coatings.
Fatty Acid Concentration Effect on Tensile Strength, Elongation, and Water Vapor Permeability of Laminated Edible Films
Authors: PARK J. W. , TESTIN R. F. , PARK H. J. , VERGANO P. J. , WELLER C. L. 
Published: August 2006

ABSTRACTWater vapor permeability (WVP), tensile strength (TS), and elongation (E) were investigated in laminated methyl cellulose/corn zein‐fatty acid films. They were prepared by casting corn zein‐fatty acid solutions onto methyl cellulose films. WVP decreased as chain length and concentration of fatty acids increased. The TS of laminated edible film containing palmitic acid decreased as palmitic acid increased. The TS of films containing stearic‐palmitic acid blends showed similar trends but there were no significant differences among blends. The TS of the film containing lauric acid was maximum at 30% lauric acid concentration. The E values for films containing fatty acids varied inversely with TS.
Carrageenans in Beaker Sausage as Affected by pH and Sodium Tripolyphosphate
Authors: TRIUS A. , SEBRANEK J.G. , RUST R.E. , CARR J.M. 
Published: August 2006

ABSTRACTWe investigated effects of meat pH or sodium tripolyphosphate (STPP) on performance of carageenans (kappa, iota or lambda) in low‐fat beaker sausage model systems. Adding STPP or using high‐pH meat affected performance of the meat batter in similar ways. High‐pH meat batters or those containing STPP had lower force values when extruded, lower cooking losses, and were firmer when cooked. The addition of lambda‐carrageenan produced the softest texture. Kappa‐ and iota‐carrrageenan improved water retention of low‐pH meat batters. After staining, light microscopy revealed different structural effects of the carrageenans.
Breaking Stress and Syneresis of Rennin Curds from Reconstituted Skim Milk Frozen Concentrate
Authors: LIN CHIN‐WEN , HSIEH CHIA‐HUEY , SU HOU‐PIN 
Published: August 2006

ABSTRACTSkim milk was concentrated to 17–18% solid non‐fat (SNF) by reverse osmosis and then stored at −20 ± 2°C. Samples were thawed, reconstituted, and manufactured into rennin curds. Breaking stress and syneresis of curds increased with calcium or magnesium, and decreased as pH values increased. Breaking stress and syneresis of curds prepared from skim milk reconstituted from a frozen concentrate (SMRFC) were lower than of curds from raw or heated skim milk. The formation of curds results from a three‐dimensional network of protein chain and clusters, and the addition of calcium chloride resulted in partial disintegration of the micelle, producing larger particles. Curds from raw milk showed more protein aggregatiom curds from SMRFC, and also had a more open matrix.
Inactivation Kinetics of Listeria innocua in Skim Milk in a Continuous Flow Processing System
Authors: FAIRCHILD T.M. , SWARTZEL K.R. , FOEGEDING P.M. 
Published: August 2006

ABSTRACTThermal inactivation of Listeria innocua in raw skim milk determined under continuous flow conditions was compared to results from the capillary tube method at 65, 68, and 70°C. A laboratory scale pasteurizer (LSP) was used to generate kinetic data under isothermal, continuous‐flow conditions. Inactivation was monitored by sampling at various locations along the hold tubes. D(657°C)‐, D(65°C)‐ and D(70°C)‐ values for L. innocua M1 were 11.5, 3.5, and 1.6 sec, respectively, when determined by the LSP system and 16.5, 3.9,1.5 sec, respectively, when determined by the capillary tube method. Decimal reduction times for the two methods were predicted to be coincident at 69°C. ZD‐values for the capillary tube and LSP systems were significantly different. The data suggest that the mechanism of thermal destruction may be different between batch and continuous flow processes.
Magnetic Treatment of Milk and Surface Treatment of Plate Heat Exchangers: Effects on Milk Fouling
Authors: YOON JUNGRO , LUND DARYL B. 
Published: August 2006

ABSTRACTAfter milk property effect was eliminated, relative fouling rates of electropolished stainless steel, 304 stainless steel, titanium, polysiloxane and Teflon were 0.99,1.00,1.01,1.14, and 1.20, respectively. No significant reduction of cleaning time was found on the Teflon‐coated plate although Teflon had significantly larger contact angles in both surface‐water‐air and surface‐water‐octane than did stainless steel. Magnetic field treatment of milk and calcium phosphatase solution did not significantly affect fouling rates or type of calcium phosphate crystals in deposits.
Concept Matching Technique for Assessing importance of Volatile Compounds for Cheddar Cheese Aroma
Authors: DACREMONT C. , VICKERS Z. 
Published: August 2006

ABSTRACTMany volatile compounds have been identified in Cheddar cheese, but the importance of each compound for the characteristic Cheddar aroma is unknown. We screened 15 compounds for importance for Cheddar cheese aroma using a factorial design. The resulting mixtures were judged by a concept matching technique. The most important compounds for Cheddar cheese aroma were butyric acid, diacetyl and methional. A three‐way factorial experiment was used to find their optimum concentrations. The optimum mixtures were compared to several Cheddar and non‐Cheddar cheeses. Partial agreement was found between the mixtures and the Cheddar cheese concept. They were as Cheddar‐like as some true Cheddar cheeses.
Camembert Cheese Water Loss through Absorbent Packaging
Authors: DESOBRY S. , HARDY J. 
Published: August 2006

ABSTRACTMoisture transport through packaging material developed for “Camembert” cheese was studied. The three‐layer film contained a water absorber/desorber layer. A simulated cheese surface made the packaging material swell on water sorption. After a period of initial swelling, thickness became constant and the Total Water Desorption Rate (TWDR) from food to the atmosphere was measured. Water concentration and apparent water diffusivity in the packaging material and in the “Camembert” cheese were determined. A published algorithm for predicting TWDR was adapted to this system and validated experimentaly.
Histamine, Cadaverine and Putrescine Forming Bacteria from Ripened Spanish Semipreserved Anchovies
Authors: RODRIGUEZ‐JEREZ J. J. , LOPEZ‐SABATER E. I. , ROIG‐SAGUES A. X. , MORA‐VENTURA M. T. 
Published: August 2006

ABSTRACTHistidine decarboxylase activity and production of putrescine and cadaverine were assessed in 200 bacterial isolates from ripened semipreserved Spanish anchovies. Highest levels of histidine decarboxylase activity were observed in Morganella morganii, with 2336.74 ± 356.32 ppm of histamine, produced in laboratory media, after 24 hr incubation at 37°C. Microorganisms producing histamine also produced detectable putrescine and cadaverine. The Niven medium was used to evaluate the 200 isolates for histidine decarboxylase activity, after incubation 24 hr at 37°C. An enzymic technique was used to distinguish false positives and to quantify bacterial histamine levels. The number of microorganisms was the most important factor in the accumulation of histamine.
Acclimation Temperature affects Activities of 5′‐Nucleotidase and Acid Phosphatase and Lipid and Fatty Acid Composition in Carp Muscle Microsomes
Authors: YANG S.A. , ENDO K. 
Published: August 2006

ABSTRACTThe Km values of 5′‐nucleotidase against IMP markedly increased below 6°C in the case of 32°C‐acclimated carp muscle microsomes. This caused a break point at 6°C in the Arrhenius plot of 5′‐nucleotidase activity against IMP at a low concentration. The discontinuity of temperature dependency was not found when a surfactant had been introduced. Muscle microsomes of carp acclimated at 32°C contained much more cholesterol and saturated fatty acid than those of 10°C‐acclimated carp. Therefore, the difference of lipid composition seemed to be closely related to the change in kinetics of microsomal 5′‐nucleotidase.
Cathepsin Degradation of Pacific Whiting Surimi Proteins
Authors: AN HAEJUNG , WEERASINGHE VASANA , SEYMOUR THOMAS A. , MORRISSEY MICHAEL T. 
Published: August 2006

ABSTRACTCathepsin B was the most active cysteine protease in Pacific whiting fish fillets; cathepsin L was predominant in surimi. Cathepsin L showed highest activity at 55°C in both fish fillets and surimi, indicating its function in myosin degradation during conventional heating of fillets and surimi, gels. Washing during surimi processing removed cathepsin B and H but not cathepsin L. Myosin heavy chain was the primary substrate during autolysis of surimi paste and actin and myosin light chain showed limited hydrolysis during 2 hr incubation. Purified Pacific whiting cathepsin L hydrolyzed myofibrils, myosin and native and heat‐denatured collagen. The degradation pattern of myofibrils by the protease was the same as the autolytic pattern of surimi.
Potato Peel Waste: Stability and Antioxidant Activity of a Freeze‐Dried Extract
Authors: DE SOTILLO D. RODRIGUEZ , HADLEY M. , HOLM E. T. 
Published: August 2006

ABSTRACTAqueous extracts of potato peel waste were freeze‐dried. High performance liquid chromatography (HPLC) of the freeze‐dried extracts revealed that chlorogenic (50.31%), gallic (41.67%), protocatechuic (7.81%), and caffeic (0.21%) acids were the major phenolics. During 15 days storage of the freeze‐dried extract, no degradation of phenolics occurred. After 4 days storage at 63°C, 5.00g of sunflower oil containing either the freeze‐dried extract (200 ppm) or butylated hydroxyanisole (BHA) (200 ppm) reached peroxide values (PV) of 37.38 and 37.47 meq kg‐1 respectively. L‐ascorbic acid‐6‐palmitate was the best antioxidant (PV= 10.65 meq kg‐1) but the freeze‐dried extract was as good as BHA.
Enzymatic Browning Control in Minimally Processed Mushrooms
Authors: SAPERS GERALD M. , MILLER ROBERT L. , MILLER FREDERICK C. , COOKE PETER H. , CHOI SANG‐WON 
Published: August 2006

ABSTRACTTreatments to control discoloration of minimally processed mushrooms were investigated. Whole or sliced mushrooms were immersed in browning inhibitor solutions and evaluated for color change during storage. Browning was more intense in first break mushrooms than in second, and in unwashed mushrooms compared to washed. However, washing sometimes induced purple discolorations, associated with bacterial lesions. Other discolorations were induced by hypochlorite, 4‐hexylresor‐cinol, and acidic dips. The most effective treatment was a combination of sodium erythorbate, cysteine, and EDTA at pH 5.5. Addition of preservatives to browning inhibitor dips did not improve storage life. However, dipping in 5% hydrogen peroxide prior to application of browning inhibitors significantly increased shelf‐life.
Polyphenoloxidase Activity, Polyphenols Concentration and Browning Intensity during Soursop (Annona muricata, L.) Maturation
Authors: LIMA DE OLIVIERA SUZANA , GUERRA NONETE BARBOSA , SUCUPIRA MACIEL MARIA INÊS , SOUZA LIVERA ALDA VERÔNICA 
Published: August 2006

ABSTRACTValues for polyphenoloxidase (PPO), total phenols and ascorbic acid, browning intensity and pH in soursops (Annona muricata, L.) decreased during maturation. Optimum pH was 7.5 (fully developed immature, mature unripe and ripe fruits) or 7.0 (fully ripe fruits). High correlation was found between PPO activity and phenolic compounds. The enzymic browning of soursops occurred during maturation. The least browning intensity was in fully ripe fruits.
Thermoluminescence Spectra of Inorganic Dust from Irradiated Herbs and Spices
Authors: CALDERÓN T. , RENDELL H.M. , BENEITEZ P. , TOWNSEND P.D. , MILLAN A. , WOOD R. 
Published: August 2006

ABSTRACTThermoluminescence (TL) is used to determine whether certain foodstuffs have been irradiated. A high sensitivity TL spectrometer was used to analyze irradiated and unirradiated inorganic dusts from herbs and spices. Unlike earlier TL work using emissions in the UV‐green spectral range, the spectrometer monitored transient TL emissions across the spectral range from UV to infra‐red as samples were heated to 400°C. A strong high temperature red emission peak was detected in all irradiated samples. This signal was much higher than the background level, insensitive to post‐irradiation light exposure, and has potential for irradiation exposure determination.
Phospholipid Hydrolysate and Antistaling Amylase Effects on Retrogradation of Starch in Bread
Authors: KWEON M.R. , PARK C.S. , AUH J.H. , CHO B.M. , YANG N.S. , PARK K.H. 
Published: August 2006

ABSTRACTEffects of phospholipid hydrolysate and antistaling amylase on starch retrogradation in bread and wheat flour were investigated by differential scanning calorimetry (DSC). Phospholipid hydrolysate containing more than 90% lysophospholipid was obtained using phospholipase A2 and was effective in forming amylose‐lipid complexes. Both wheat flour and bread containing phospholipid hydrolysate were retrograded to a lesser degree when stored at room temperature. The retrogradation rate for bread with antistaling amylase was low. We postulated that antistaling amylase broke links in amylose and amylopectin, thereby promoting the formation of amylopectin‐lipid complexes. The combined effect of phospholipid hydrolysate and antistaling amylase was greater than their individual effects.
Rheological Studies of Water‐Soluble (1–3),(1–4)‐β‐D‐Glucans from Milling Fractions of Oat
Authors: WIKSTRÖM KATARINA , LINDAHL LENNART , ANDERSSON ROGER , WESTERLUND ERIC 
Published: August 2006

ABSTRACTWe studied the rheological properties of water‐soluble, mixed‐linkage β‐glucans of high purity (88–99.5%) isolated from oats. Comparing the β‐glucan fractions at the same concentration (1.3 mg/g) the mean value of the bran fraction viscosities was larger (by 5X) than the mean viscosity of endosperm fractions. Both mean values had a relative standard deviation of ∼20%. Heat treatment of oats did not alter the viscous properties of the extracted β‐glucans. Activation energies for the bran fraction at two shear rates were Er=5.81= 42 kJ/mole and Er=581= 17 kJ/mole. The variation in G′and G′ with frequency for the β‐glucan from bran fractions could be qualitatively described by a superposition of two single Maxwell models with widely different relaxation time. These data can help predict potential processing effects on such fractions incorporated as food components.
High‐Protein Oat Flour Functionality Assessment in Bread and Sausage
Authors: LAPVETELÄINEN A. , PUOLANNE E. , SALOVAARA H. 
Published: August 2006

ABSTRACTThe effectiveness of high‐protein oat flour, a by‐product of an oat starch process, was studied in bread baking and sausage processing. Its impact on sensory properties of products was assessed. High‐protein oat flour enhanced water absorption and mixing stability of the dough. Some weakening of dough was found as indicated by a decrease in extensibility and resistance. Addition of oat flour increased loaf volume, enlarged grain size and darkened crumb color. It also caused some off‐odors assessed as a decrease in “cleanness” of aroma. Sausages containing high‐protein oat flour formed an external gel‐like layer under the casing during processing, probably caused by the low pH of the flour. In sensory analyses the sausages were judged less firm and juicy than the control. The “cleanness” of odor and flavor of the sausages was distinctively diminished. Cereal products should be considered the primary products for utilization of high‐protein oat flour.
Proton Low‐Field NMR Measurements on Crackers
Authors: DESBOIS PASCAL , LE BOTLAN DENIS 
Published: August 2006

ABSTRACTWe have shown that the signal obtained for crackers (3.5% water content) by low resolution NMR method using the CPMG sequence, described the relaxation of the protons of fat. For water content up to 7.1% the water signal is not seen by a CPMG sequence, the water has therefore a very short spin‐spin relaxation time (T2 < 0.5 ms). However, that water modifies the mobility of protons of fat at solid‐liquid interfaces. Protons exchangeable by deuterium affect neither the relaxation time of the short component (about 1 ms), nor its intensity. Between 7.1% and 14.8%, the water had a spin‐spin relaxation time of about 1 msec and its signal was added to the short component of the fat. Thus, low resolution NMR could be used to follow the crystallization of fat in such samples after cooking.
Flow Properties of Canola Seed Pastes
Authors: WANG FANGZHI , MEISEN AXEL 
Published: August 2006

ABSTRACTFlow properties of Canola seed pastes, prepared by crushing seeds to <0.125 mm dia. and adding Canola oil, were measured under the following conditions: shear rate 0.1 to 225 s−1, concentration 35.3 to 95.7% (g solid/g liquid), temperature 288.15 to 328.15 K. The pastes were shear thinning and their rheological behavior was described by a Herschel‐Bulkley model. For solid concentrations ≥ 40%, a turning temperature (T′) was noted. Below T, the shear stress fell with increasing temperature but above T shear stress increased with increasing temperature.
Malt Concentrates and their Mixtures with Sweetened Condensed Milk: Moisture Sorption Isotherms
Authors: SINGH T. 
Published: August 2006

ABSTRACTMoisture sorption isotherms of malt extract concentrates with and without sweetened condensed milk were determined using a gravimetric procedure. Isotherms were type I, typical of high sugar foods. Desorption curves above the absorption showed hysteresis. Monolayer moisture contents of samples varied from 0.0558 to 0.0878 g water/g solid and multilayer moisture 0.660 to 1.093 g water/g solid. Smith plots for concentrates with and without sweetened condensed milk showed biphasic behavior with breaks at water activities in the range 0.500–0.660. Malt concentrates and sweetened condensed milk sorbed independently below 0.55 aw and interacted above 0.66 aw.
Biogenic Amines Formation during Malting and Brewing
Authors: IZQUIERDO‐PULIDO M. , MARINÉ‐FONT A. , VIDAL‐CAROU M.C. 
Published: August 2006

ABSTRACTBiogenic amines (histamine, tyramine, β‐phenylethylamine, serotonin, tryptamine, putrescine, cadaverine, agmatine, spermine and spermidine) in raw materials, worts and beers, and their evolution during brewing were studied using HPLC. Hop and especially malt contributed to amine contents in wort and beer. Amines were not detected in rice, used as adjunct cereal. High amine production was found during malting. Spermine and spermidine levels decreased sharply during mashing, while the other amines increased, except for putrescine that did not vary. No significant changes in formation of amines occurred during fermentation, except for tryptamine and tyramine. Tyramine formed ranged from 9.70 to 27.30 mg/L.
Soy Protein Hydrolysate Debittering by Lysine‐Acetylation
Authors: WON YEOM HAE , KIM KANG SUNG , RHEE JOON SHICK 
Published: August 2006

ABSTRACTTo reduce bitterness of soy protein hydrolyates, chemical modification of lysine was investigated. Isolated soy protein (ISP) was treated with N‐acetylimidazole for acetylation of lysine and tyrosine. 0‐acetyI tyrosine was deacetylated at pH 11. The lysine‐acetylated soy protein and control protein were hydrolyzed by bromelain to the same degree of hydrolysis (10%), and then bitterness of each protein hydrolysate was evaluated. Sensory analyses indicated that bitterness of hydrolysates of lysine‐acetylated ISP decreased in comparison with hydrolysates of control ISP (p<0.005). Surface hydrophobicity of hydrolysates of lysine‐acetylated ISP slightly increased, and they had fewer lysine residues at the C‐terminal region than hydrolysates of control ISP.