bluuebunny/crossref_metadata_2025_split huggingface dataset:
The effect of stellar-mass black holes on the structural evolution of massive star clusters
Authors: Mackey A. D. , Wilkinson M. I. , Davies M. B. , Gilmore G. F. 
Published: May 2007

Abstract
We present the results of realistic N-body modelling of massive star clusters in the Magellanic Clouds, aimed at investigating a dynamical origin for the radius–age trend observed in these systems. We find that stellar-mass black holes, formed in the supernova explosions of the most massive cluster stars, can constitute a dynamically important population. If a significant ensemble is retained (here we assume complete retention), these objects rapidly form a dense core where interactions are common, resulting in the scattering of black holes into the cluster halo, and the ejection of black holes from the cluster. These two processes heat the stellar component, resulting in prolonged core expansion of a magnitude matching the observations. Significant core evolution is also observed in Magellanic Cloud clusters at early times. We find that this does not result from the action of black holes, but can be reproduced by the effects of mass-loss due to rapid stellar evolution in a primordially mass-segregated cluster.
POSSIBLE METHODS FOR THE UTILIZATION OR DISPOSAL OF FISHERY SOLID WASTES1
Authors: GREEN JOHN H. , MATTICK JOSEPH F. 
Published: May 2007

ABSTRACT.The pollution abatement technologies are briefly reviewed with emphasis on those which may be suitable for application to fishery processing operation. Because of the structure of American fisheries (generally small, seasonal operations), most recommended technologies for handling waste which involve large capital investment are economically not feasible. Other attributes of fisheries, mainly their location in coastal resort areas or tidewaterland or rock outcroppings, limit the use of other pollution abatement technologies such as lagooning and landfill methods. The result is that relatively new and inexpensive methods must be sought to alleviate fishery processing wastes from becoming a pollution problem. Some methods are suggested and discussed in this review. These include: production of fish “silage”; blending or composting with other industrial wastes; and the production of high valued by‐products.
RELATIONSHIP BETWEEN STRUCTURE AND TEXTURE OF EXTRUDED SOY AND COTTONSEED FLOUR PRODUCTS
Authors: de BUCKLE T. SALAZAR. , ZAPATA L. E. , de SANOVAL A. MERCEDES. , BEN‐GERA I. , SHOMER I. 
Published: May 2007

ABSTRACT.Textural properties of extruder cooked soybean and cottonseed flours were evaluated by a tasting panel and ultrastructure study. An attempt was made to correlate the findings of the tasting panel with chemical and physical parameters. The role of NSI in the flours and the size of the texturing machinery (X‐5 vs X‐25 or laboratory vs plant size) were evaluated as well. Water absorption and integrity tests values of the cottonseed products were lower than those of soybean. The free gossypol values of the cottonseed extruded products are relatively very low. Significant differences were found between the ultrastructure of the soybean and the cottonseed extrudates. Several stages of induced texturization of cottonseed protein were observed by the electron microscope while soy proteins had only one.
THE ELIMINATION OF ENTERIC BACTERIAL PATHOGENS FROM FOOD AND FEED OF ANIMAL ORIGIN BY GAMMA IRRADIATION WITH PARTICULAR REFERENCE TO SALMONELLA RADICIDATION1
Authors: MOSSEL D. A. A. 
Published: May 2007

ABSTRACTDespite world‐wide severe underreporting of food‐transmitted disease of microbial origin, it is clear that the majority of such diseases is caused by enteropathogenic Enterobacteriaceae. Most of these are spread by foods of animal origin, consumed raw, or recontaminated subsequent to industrial or culinary heat processing. Radicidation with the help of gamma rays of carcasses or consumer size cuts presents a real solution to this problem. An ecologically based procedure for the estimation of the most probable effective dose for the elimination of enteric pathogens of bacterial origin from fresh meats, poultry and seafoods is described, special attention being paid to bacteriological analytical methodology found useful under conditions of practice. An additional advantage of this approach is, that it will allow easy assessment of lower doses, following reductions of initial enterobacterial loads, which should be attempted in parallel. It is demonstrated that most alleged counter‐indications so far hampering the use of ionizing radiation in food processing have now been eliminated, allowing full advantage to be derived from radicidation as an essential contribution to the protection of the consumer against diseases of microbial aetiology spread by foods, similar to the mandatory pasteurization of milk.
EVALUATION OF SPICES AND OLEORESINS VII. GAS CHROMATOGRAPHIC EXAMINATION OF GINGEROL, SHOGAOL AND RELATED COMPOUNDS IN GINGER
Authors: RAGHUVEER K. G. , GOVINDARAJAN V. S. 
Published: May 2007

ABSTRACTThe products of thermal degradation of gingerols, the pungent component of the spice ginger under gas chromatographic conditions have been re‐examined. Besides breakdown to zingerone and aldehydes, substantial dehydration of gingerols to shogaols has been established by improved gas chromatographic separation. The identity of the pungent and poorly pungent homologs have been clearly established as (6)‐ and (8)‐, and (10)‐gingerols/shogaols respectively. Programmed temperature gas chromatography combined with thin‐layer chromatographic separation has provided a method for determining the ratio of the homologs and a possible method for estimation of gingerols and shogaols in ginger oleoresin.
STORAGE STABILITY OF DEHYDRATED FOOD EVALUATION OF LITERATURE DATA
Authors: VILLOTA R. , SAGUY I. , KAREL M. 
Published: May 2007

ABSTRACTLiterature data on storage stability of dehydrated foods were compiled and critically evaluated. Stability of nine different groups of dehydrated products is reported in terms of time required to produce earliest quality defects, and in terms of specific quality measurements at time of failure, where these were available. Methods of drying, storage and pretreatment are also reported for each product.The paper also discusses the contribution of various factors to stability of dehydrated foods, as well as research needs in this area.
QUALITY OF CABBAGE PART III: EFFECTS OF BLANCHING ON THE NUTRITIONAL QUALITY OF CABBAGE (BRASSICA OLERACEA L.) PROTEINS1
Authors: SRISANGNAM C. , REDDY N. R. , SALUNKHE D. K. , DULL G. G. 
Published: May 2007

ABSTRACTCabbage was blanched in solution or vacuum impregnated in a solution followed by steam blanching. The crude protein content of untreated dehydrated cabbage was 15,4%. Analysis of fresh as well as blanched cabbage products for amino acids indicated that glutamic acid accounted for about 30% of the recovered amino acids. Steam blanching led to loss of cysteine, the level of which was unaffected by blanching in solution. In vitro availability of amino acids indicated that the predicted biological value and chemical score for the available amino acids were decreased after blanching. Availability of sulfur‐containing amino acids was increased when the cabbage was blanched in solution. The electrophoretic patterns for proteins in cabbage blanched in solution and steam‐blanched cabbage were similar, but were different from the pattern for protein in fresh cabbage.
EGG QUALITY AS AFFECTED BY STORAGE AND HANDLING METHODS
Authors: KAMEL BASIL , BOND C. , DIAB M. 
Published: May 2007

ABSTRACTThe quality and shelf‐life of fresh eggs were studied under simulated climatic conditions as found in Kuwait. Three groups of eggs (unwashed, washed, and washed and oil treated) were used. The treated eggs were stored at 5°, 25°, 37° and 42°C. Internal and external quality and sensory evaluation of the eggs stored up to 75 days were determined. The quality of the unwashed and washed eggs stored at 37°C and 42°C deteriorated rapidly while the wash and oil treatment extended shelf‐life but decreased in quality to C over a period of time. The percent weight loss in the oil treated eggs at all temperatures was about 0.6% while the washed and unwashed lost more depending upon the temperature and storage time. All parameters studied for interior quality showed that oil treated eggs were significantly better than untreated eggs even at 42°C. Sensory evaluation on boiled eggs indicated that changes in flavor and overall quality for untreated eggs stored at high temperatures were obvious while little change in texture was observed. It was concluded that under Kuwaiti conditions eggs should be oil treated directly after collection and stored at or below 25°C so that the quality and shelf‐life can be extended significantly.
STORAGE STUDY OF COMMERCIALLY PASTEURIZED WHOLE MILK1
Authors: WESTHOFF DENNIS 
Published: May 2007

ABSTRACTPasteurized whole milk was obtained from retail outlets and from all the processing plants in Maryland. During storage at 7.0°C the milk was evaluated by a consumer‐type panel and analyzed for microbial quality. Over 90% of the milk obtained from the processing plants was judged acceptable by the panel following seven days of storage at 7.0°C, while 78% of the milk obtained at the retail level was judged as acceptable under the same conditions. Approximately 65% of all the milk surveyed at the retail level was less than two days old. Variations in the quality of milk among dairy processors and among retail outlets were noted. Total microbial numbers did not correlate well with organoleptic data.
STUDIES ON LIBYAN HONEYS
Authors: MOHAMED MOSTAFA A. , AHMED AHMED A. , MAZID MAHMOUD M. 
Published: May 2007

ABSTRACTTen honey samples representing various floral types were obtained from different areas in Libya. Two other samples were obtained from hives, where bees were fed on sugar syrup and date syrup, respectively. The chemical composition and some characteristics of these samples were studied. The data obtained generally showed that the specifications of honeys produced in Libya conformed with those required for table honey. The application of thin‐layer chromatography on cellulose‐coated plates for the analysis of honey sugars yielded clear resolution and discrete spots. Some measures — such as high level of calcium, low level of potassium and UV‐absorption spectra of honeys were suggested to be used for identifying the sugar‐honeys and for ensuring the quality of blossom honeys. An attempt has been made to predict the granulation behavior of honeys and a derived regression formula was suggested.
SENSORY INTENSITY VERSUS HEDONIC FUNCTIONS: CLASSICAL PSYCHOPHYSICAL APPROACHES
Authors: MOSKOWITZ HOWARD R. 
Published: May 2007

ABSTRACTStudies of sensory intensity and hedonics (pleasantness and unpleasantness) of simple and complex stimuli show two quite different appearing functions. Type I functions show parallel increases of unpleasantness (or rarely pleasantness) with sensory intensity. Continua exhibiting Type I functions are often aversive such as sourness, noise annoyance, etc. Type II functions show maximum pleasantness value (optimum points) at an intermediate sensory level. Continua exhibiting Type II functions include acceptability of sugar and salt.
THE INFLUENCE OF SALT AND HYDROLYZED VEGETABLE PROTEIN ON THE SENSORY ATTRIBUTES OF GROUND COW BEEF PATTIES
Authors: WING K. M. , SEIDEMAN S. C. , QUENZER N. M. , DURLAND P. R. 
Published: May 2007

ABSTRACTGround cow beef was formulated to contain NaCl (0%, 1% or 2%) and hydrolyzed vegetable protein (0%, 0.25%, 0.50% or 0.75%) and was made into patties. Cow beef and steer beef patties without salt or HVP were utilized as controls. Patties were evaluated for fat and moisture content and sensory attributes. Meat source had no significant effect on fat and moisture content or on sensory attributes. The addition of NaCl resulted in patties that were more juicy, more tender and more desirable in flavor and texture than the control patties. Sensory ratings increased as the level of added salt increased. Patties containing 0.25% hydrolyzed vegetable protein were more tender, more juicy and received higher texture and flavor desirability ratings than patties containing 0%, 0.50% or 0.75% hydrolyzed vegetable protein.
TIME‐ TEMPERATURE TOLERANCE AND PHYSICAL‐CHEMICAL QUALITY TESTS FOR FROZEN RED HAKE
Authors: LICCIARDELLO J. J. , RAVESI E. M. , LUNDSTROM R. C. , WILHELM K. A. , CORREIA F. F. , ALLSUP M. G. 
Published: May 2007

ABSTRACTFrozen storage life of red hake fillet blocks was estimated by sensory evaluation to be 150 weeks at —20°F, 71 weeks at —5°F, 25 weeks at +5° F, 7.5 weeks at +10°F and 2.7 weeks at +20°F. Shelf life was limited by the development of a tough, fibrous texture and the reaction proceeded at a faster rate at temperatures above +5°F. Dimethylamine content, formaldehyde content and shear force measurement correlated very well with sensory texture score and thus, these objective tests could be useful for predicting textural quality. For product stored at temperatures above —5° F there was good correlation between extractable protein nitrogen and sensory texture score, but this correlation decreased with lower storage tempratures. Trimethylamine oxide content and pH diminished during the early phase of storage and then progressively increased during continued storage. Centrifuged drip as an objective quality test did not appear to be sufficiently sensitive or reliable for assessing textural quality.
AMINO ACID COMPOSITION AND NUTRITIONAL IMPLICATIONS OF MILK FERMENTED BY VARIOUS LACTIC CULTURES
Authors: RAO D. R. , PULUSANI S. R. , RAO T. K. 
Published: May 2007

ABSTRACTA total of nine milk products were analyzed for total and free amino acids and total and nonprotein nitrogen. The products were: (1) whole milk (WM), (2) skim milk (SM), (3) WM fermented by Streptococcus thermophilus, (4) SM fermented by S. thermophilus, (5) WM fermented by Lactobacillus bulgaricus, (6) SM fermented by L. bulgaricus, (7) WM fermented by L. acidophilus, (8) SM fermented by L. acidophilus and (9) commercially prepared buttermilk. Essential amino acid content of the fermented milk was lower than that of the whole or skim milk. Fermentation of milk by lactic cultures decreased the total lysine (except butter milk) and methionine contents of all the samples. Since these two amino acids are limiting amino acids in protein malnourished areas, lactic fermentation of milk may be undesirable based on the chemical scores of the protein. However, the free amino acid content, including that of lysine and methionine, increases significantly upon lactic fermentation of milk. This predigestion of protein might result in an increased availability of the amino acids to offset the reduction in amino acids during fermentation and may even result in a better quality protein. Biological evaluation of the fermented milk proteins is necessary to evaluate their nutritional quality. L. bulgaricus was the most proteolytic of all the organisms used.
VACUUM PACKAGING OF FRESH BEEF: A REVIEW
Authors: SEIDEMAN S. C. , DURLAND P. R. 
Published: May 2007

ABSTRACTVacuum packaging is a method of distributing beef primal cuts in oxygen impermeable bags under vacuum. Increased technology in the application of vacuum packaging has verified that it provides a means of prolonging the shelf‐life and palatability of beef during extended periods of shipment and storage. Additional advantages of vacuumized storage include reduction in weight loss from evaporation and trimming, preservation of color, increased hygienic control and enhanced palatability due to controlled aging. Such benefits have been achieved by intensified research efforts directed towards improving packaging systems. The objective of this review is to discuss these research efforts and identify those factors associated with the quality of vacuum packaged beef.
UTILIZATION OF MINCED SUCKER FLESH
Authors: DAWOOD A. A. , PRICE J. F. , REYNOLDS A. E. 
Published: May 2007

ABSTRACTFreshwater suckers (Catostamidae family) were obtained from Lake Huron to study the possibility of developing new products utilizing its flesh and the influences of additives on the functionality of sucker muscle proteins. Results showed that sodium chloride increased protein solubility, but also decreased swelling, gel forming and pH. In comparison, sodium tripolyphosphate increased protein solubility, pH, swelling and gel formation. Fish sausages and canned products showed low binding characteristics. However, adding corn meal and soy protein in combination with sodium chloride and sodium tripolyphosphate improved their water holding capacity, texture and cook yield. It was concluded that sodium tripolyphosphate, corn meal and fat should be used in manufacturing minced sucker products.
EFFECT OF ELECTRICAL STIMULATION ON CARCASSES FROM STRESSED AND UNSTRESSED STEERS
Authors: CROSS H. R. , SORINMADE S. O. , ONO K. 
Published: May 2007

ABSTRACTTwelve steers of known breeding and management history were assigned to two antemortem treatment groups (stress or no stress). After evisceration and splitting, sides in each group were randomly assigned to two electrical stimulation treatments (no stimulation or stimulated intermittently with one amp current for 2 min). ES did not affect any of the carcass characteristics in the stressed group except lean and overall maturity. Although ES did not affect lean color in stressed carcasses, they were darker in color than unstressed carcasses. The unstressed stimulated carcasses were more tender and contained less panel detectable connective tissue than the unstressed‐unstimulated carcasses. ES did not improve tenderness of stressed carcasses. Thus, it appears that ES will be effective only on carcasses that have not severely depleted their stores of muscle glycogen.
THE PAIRED‐COMPARISON METHOD AS A SIMPLE DIFFERENCE TEST
Authors: McBRIDE R. L. , WATSON A. J. , COX B. M. 
Published: May 2007

ABSTRACTThe paired‐comparison method is rarely used as a simple difference test in sensory analysis because it lacks a predictable null hypothesis. However, two separate experiments with a total of 810 assessors both provided empirical support for a probability under the null hypothesis of p = 1/2, but showed also that this probability can be influenced by the way in which the difference question is asked.
FACTORS INFLUENCING THE QUALITY OF MAYONNAISE: A REVIEW
Authors: HARRISON L. J. , CUNNINGHAM F. E. 
Published: May 2007

ABSTRACT Food emulsions are an important part of the food industry. Use of one such emulsion, mayonnaise, has grown enormously since it first was produced commercially in the early 1900's. A number of factors influence the mayonnaise emulsion. These factors that have been discussed are: the egg yolk, the relative volume of the phases, the emulsifying effect of mustard, the method of mixing, water hardness, and viscosity. Numerous research efforts have shown these factors to be of great significance in the formation and stability of a high quality mayonnaise.
ASCORBIC ACID RETENTION OF SELECTEDVEGETABLESBLANCHEDBY MICROWAVE AND CONVENTIONAL METHODS
Authors: LANE R. H. , BOSCHUNG  , ABDEL‐GHANY M. 
Published: May 2007

ABSTRACTAscorbic acid content was determined and compared for the vegetables: green beans, purple hull peas, yellow squash, and mustard greens, blanched by microwave and conventional methods. Generally, no difference existed among methods o f blanching except for steam blanched purple hull peas which were higher in ascorbic acid content (P≤ 0.05) than those blanched by the other methods. Excessive loss of ascorbic acid seemed to be related to high surface to mass ratio as evidenced by low retention values for sliced yellow squash and mustard greens.
THE EFFECTS OF SOLUBLE AND INSOLUBLE COMPONENTS OF BEEF SKELETAL MUSCLE ON THE STABILITY OF MEAT BATTERS
Authors: MONAGLE C. W. , CARPENTER J. A. , REAGAN J. O. 
Published: May 2007

ABSTRACT The effects of soluble and insoluble components of beef skeletal muscle were examined by incorporating these fractions into batters made from beef heart and beef skeletal muscle and measuring the stability of these batters. In both types of batters, the homogenate residues promoted stability. Removal of salt from these residues decreased or removed their ability to stabilize the meat batters.
RELATIONSHIP BETWEEN PROPERTIES OF DRY AND KCOOKED FABA BEANS (VICIA FABA L.)
Authors: SHEHATA A. M. EL‐TABEY , El‐RUBY M. M. , MESSALLAM A. S. 
Published: May 2007

ABSTRACTA total of 155 samples of faba beans were collected immediately after harvest during 3 successive years. Eight properties of the dry deeds and six properties of the cooked beans were evaluated for all samples.Relative density, the percentages of seed coat and hydration coefficient of dry seeds were highly significantly coorelated with texture and hydration coefficient of cooked faba beans.Path coefficient analysis showed that the percentage of seed coat and hydration coefficient of dry seeds were the principal properties that affected the texture and the hydration coefficient of cooked faba beans.The cooking quality of cooked faba beans may be predicted to a certain extent by determining kpercentage of seed coats or/and hydration coeffcient of dry seeds.
COLLAGEN AS A HAMBURGER EXTENDER
Authors: CHAVEZ J. , HENRICKSON R. L. , RAO B. R. 
Published: May 2007

ABSTRACTBovine hide collagen was added to ground beef at 0, 10 or 20% level replacing lean meat and stored at −15°C up to 2 weeks to evaluate the effect of collagen level and storage time on the quality. Beef patties with collagen were found to be superior (P<0.05) in juiciness by the taste panel while the flavor, texture and overall acceptability decreased as the collagen level increased. However, no significant differences were observed for these attributes due to storage time. Collagen was found to bind moisture as indicated by no significant cooking loss due to replacement levels or storage. Chemical rancidity decreased significantly as the collagen level increased but was not influenced by length of storage. The addition of collagen to ground beef resulted in a lighter colored patty which was influenced by collagen level and storage time. The patties tended to become less cohesive as collagen level increased but the texture improved upon storage.
THE INFLUENCE OF HOT‐BONING AND DELAY CHILLING ON TENDERNESS OF MATURE COW CARCASSES HUNG BY THE OBTURATOR FORAMEN
Authors: PHOYA R. K. D. , WILL P. A. 
Published: May 2007

ABSTRACTCarcasses of six mature cows (4 years plus) were investigated to evaluate the effect of hot boning with delay chilling on various muscles. Both sides of the carcasses were suspended by the obturator foramen before the muscle systems were fabricated. One side of each carcass was assigned at random to be delay chilled with hot‐boning (experimental treatment). This experimental side was held for 4 hours postmortem at 16°C before various muscle systems were excised and stored at 1 °C for an additional 44 h. The conventionally processed side was held at 1 °C for 48 h before fabrication into muscle systems. Meat tenderness was objectively estimated by the use of the Warner‐Bratzler Shear (WB). Subjective evaluation of meat tenderness was by a trained panel. The muscles studied were the longissimus (LD), quadriceps femoris (QF), and psoas major (PM). Shear force values were statistically different (P < 0.01) for the LD and QF and (P < 0.001) for the PM muscles. The taste panel detected variations in tenderness between the two treatments and found steaks from conventional chill muscles to be significantly (P < 0.001) preferred over the delay chilled steaks. Preference and hedonic scale scores all supported findings indicated by WB that delay chill processing for 4 h postmortem with hot‐boning did not provide beef of greater tenderness than conventional chill when both sides were suspended through the obturator foramen.