bluuebunny/crossref_metadata_2025_split huggingface dataset:
EFFECT OF STORAGE ON NUTRITIVE VALUE OF FOOD1
Authors: KRAMER AMIHUD 
Published: May 2007

ABSTRACTWith few exceptions, nutrient levels and/or their bioavailability are reduced in foods following harvest, slaughter, or collection. Rate of these losses is usually attenuated by reducing temperature of storage. Initial heat processing to the point of enzyme inactivation, or to the point of microbial sterilization, “stabilizes” the food so that it does not “spoil” but at the same time causes a greater initial reduction in certain nutrients, and a more gradual reduction with extended storage. Initial heat processing and mechanical treatments may also release nutrients so that they become more available, but once released, they are also subject to losses unless stored at low temperatures.Ascorbic acid is undoubtedly the most sensitive to loss and changes to a less active form as the result of time and temperature in storage. In many instances changes in ascorbic acid reflect general changes in quality. Thiamine is the other vitamin which is frequently affected adversely by time and temperature of storage. The A vitamins appear to be lost readily in leafy vegetables, but relatively unchanged in other foods.There is little effect on mineral content of foods, but bioavailability, particularly of iron may be influenced during prolonged storage.Substantial losses in carbohydrates may be encountered as a result of respiratory activity in extended storage at relatively high temperatures. Protein content is rarely affected, but protein availability is readily reduced even in low moisture foods unless they are protected from oxygen and stored at low temperatures.These anticipated changes in nutritive value are of particular significance in nutrient labeling, and must be taken into account when preparing nutrient labels.
PATTERN RECOGNITION: PORTABLE COMPUTER PROGRAMS FOR THE FOOD INDUSTRY
Authors: MacDONALD JOHN C. 
Published: May 2007

ABSTRACTSome of the available libraries of pattern recognition programs are tabulated. These include programs ARTHUR (University of Washington), RECOG (Lawrence Livermore Laboratory), and STAG (Fairfield University) the last of which uses both the APL and FORTRAN IV computer languages. The distinction between supervised and unsupervised methods of pattern recognition is presented and the more useful computer algorithms are described. These include programs and literature references for minimal spanning tree, factor analysis, linear dimension reduction, nonlinear dimension reduction, nearest neighbor, and the linear learning machine. The intent is to make the food process industry more aware of the availability of portable computer programs using that branch of artificial intelligence that has come to be termed pattern recognition.
SWEETNESS AND ACCEPTANCE OPTIMIZATION IN COLA FLAVORED BEVERAGES USING COMBINATIONS OF ARTIFICIAL SWEETENERS — A PSYCHOPHYSICAL APPROACH
Authors: MOSKOWITZ HOWARD R. , WOLFE KATHLEEN , BECK CHARLES 
Published: May 2007

ABSTRACTThis paper develops a quantitative model relating concentration of sweeteners, perceived sweetness, offtaste, and overall acceptability for cola beverages sweetened with artificial sweeteners. The psychological rules of sensory perception that govern reactions to pure aqueous systems of sweeteners are shown to hold for complex beverages that are normally drunk. By means of sensory assessments of products, acceptance and rejection limits can be specified both in terms of consumer reactions, and in terms of ingredients, once a model is developed which interrelates these variables.
AMINO ACID, FATTY ACID, CHOLESTEROL AND OTHER STEROLS ANALYSES OF DIFFERENT PIZZA FORMULATIONS
Authors: KAMEL BASIL , KRAMER A. , SHEPPARD A. J. , NEWKIRK D. R. 
Published: May 2007

ABSTRACTThe protein content of many food products may be enriched by the addition of protein concentrates. Textured vegetable protein (TVP) and single cell protein (SCP) were added in varying amounts to a pizza formulation and stored at ‐20°C until used. The fabricated pizzas were analyzed for amino acids, total fat, fatty acids, sterols, water, protein, ash and cis, cis‐methylene interrupted polyunsaturated fatty acids. The addition of TVP and SCP increased the protein content by an average of 18%. Certain amino acids, such as lysine, arginine, leucine and threonine, were significantly increased with the addition of TVP and SCP. The fat values were generally lower in pizzas with TVP and SCP, and the ash content increased. The moisture content ranged from 46 to 49%, except for the “beef + 5% SCP in crust” which was 41%. The fatty acid and sterol profiles were generally very similar.
A NEW METHOD OF DETERMINATION OF CALCIUM ORTHOPHOSPHATE AND ASSOCIATED IMPURITIES BY THERMOGRAVIMETRY AND DERIVATIVE THERMOGRAVIMETRY
Authors: VENUGOPAL J. S. , HIRANNAIAH B. V. , MAJUMDER S. K. 
Published: May 2007

ABSTRACTCalcium orthophosphte (TCP) is known to be a nutritional additive in processed foods and wheat flour. Only pure salt is highly toxic to stored product insects. However, commercial salts were found to contain other monobasic and dibasic calcium phosphates and carbonates of calcium and magnesium which reduce insecticidal potency and affect food quality. The conventional methods of analysis of these salts are not only cumbersome but are not distinguished from each other clearly. A new method of identification of pure tricalcium phosphate and other associated impurities by thermogravimetry and derivative thermogravimetry has been described and the parameters for the identification of the nutritional protectant salt have been characterized.
CONTROLLING MICROORGANISMS IN CONFECTIONERY PRODUCTS1
Authors: DeFIGUEIREDO MARIO P. 
Published: May 2007

ABSTRACTThe control of raw materials, processing and environment are critical factors in the prevention of microbial contamination in confectionery. Salmonella has been found to be the major hazard in confectionery. Testing for this organism at specific control points provides the best means of quality control. Constant surveillance and good manufacturing practice are the best methods for prevention of contamination.
A SCIENTIFIC BASIS FOR REGULATION OF INDIRECT FOOD ADDITIVES FROM PACKAGING MATERIALS
Authors: GILBERT SEYMOUR G. 
Published: May 2007

ABSTRACTThe existence of nonlinear desorption isotherms of the Freundlich type have been demonstrated for very low concentrations of the monomers acrylonitrile and vinylchloride in their polymers. Furthermore, it is postulated and experimentally shown that for a finite time period, desorption ceases to be measurable since the free energy input requirement becomes too high for formation of a freely diffusable species. Thus, a thermo‐dynamically and kinetically “effective zero” migration state can be reached at finite but very low concentrations. This state results when the enthalpy for desorption is so high that the back reaction rate becomes too slow for measurement in real time.Thus, a definition of essentially zero migration can be made on a theoretical model supported by experimental evidence obtained at very low solute concentrations (below 1 ppm in polymer).
POLYGONAL AND POLYHEDRAL TASTE TESTING1
Authors: BASKER D. 
Published: May 2007

ABSTRACTThe principle of the triangular taste test was extended by increasing the size of the polygon, i.e., the number of samples presented simultaneously. Statistically significant differences between two samples could then be detected by smaller numbers of assessors. Further extension of the principle permits differences to be detected amongst three or four samples. A worked example is given.
AUTOXIDATION OF CAROTENOIDS AND THEIR RELATIVE POLARITY
Authors: RAMAKRISHNAN T. V. , FRANCIS F. J. 
Published: May 2007

ABSTRACTThe possible relation between the structural characteristics and the autoxidatiue susceptibility of seven carotenoids which differ among themselves in the type, number and positions of functional groups has been studied. It was possible to correlate the relative polarity and the autoxidative susceptibility only for five of them: β‐carotene, apo‐8′‐carotenol, cryptoxanthin, canthaxanthin and zeaxanthin. The basic structure in these pigments has one or more β‐ionine rings, and as the relative polarity increased, the oxygen uptake decreased. Capsanthin and capsorubin did not fit into the above category, and this is due to the five membered ring systems in their structures which is quite different from the β‐ionone ring. It was evident that an unsubstituted β‐ionone ring was the most susceptible structure for oxidative changes. Substitution in the 3‐position of the β‐ionone ring offered some stabilizing influence and zeaxanthin, which has hydroxyI groups in 3 and 3’positions, offered the greatest resistance to autoxidation.
CHANGES OF SUGAR PROFILES IN CANNED CLINGSTONE PEACHES
Authors: WONG DOMINIC W. S. , LUH B. S. 
Published: May 2007

ABSTRACTThe effect of post‐canning storage on sugar profiles in canned clingstone peaches (Primus persica var. ‘Halford’) sweetened with various combinations of sucrose, 62 D. E. corn syrup and 42% high fructose corn syrup was investigated. The sugars in the peach syrups were monitored at 1, 20 and 30° C after storage for 0, 6, 9 and 12 months. The individual sugars in the peach syrups were separated and analyzed by high pressure liquid chromatography (HPLC). Storage of the canned peaches at 30° C resulted in a rapid decrease in sucrose and a simultaneous increase in fructose and glucose. The hydrolysis of sucrose was successively slower at 20 and 1°C. It was observed that the sugar profiles were also dependent on the initial concentration of the sugar components, time of storage and acidity of the canned peaches. The concentration of maltose showed great fluctuation during storage. The rapid loss in quality acceptance of canned clingstone peaches at high storage temperature was explained by the changes in sugar profiles and the accompanying undesirable chemical and physical changes.
DISTINGUISHING ACTIONABLE VERSUS INACTIONABLE ATTRIBUTES
Authors: MOSKOWITZ HOWARD R. , JACOBS BARRY , FITCH DONALD 
Published: May 2007

ABSTRACTThis paper distinguishes between two classes of product attributes, actionable attributes and inactionable ones. Actionable attributes are those which (a) can be optimized by varying the types and levels of ingredients in a product and (b) probably reflect true sensory orperceptual responses to products. Examples are sweetness, fragrance, softness, and the like. Inactionable attributes are those which cannot be optimized in this way, no matter what type or level of ingredient is varied. These inactionable attributes may reflect alternate ways of saying “degree of liking”. Actionable attributes can be distinguished from inactionable ones by contrasting the attribute profile of existingproducts versus ideal products, or versus concepts when products, concepts and ideals are profiled on the same attributes and scales. This must be done in the same study, however.
QUALITY OF CABBAGE PART I: EFFECTS OF BLANCHING, FREEZING, AND FREEZE‐DEHYDRATION ON THE ACCEPTABILITY AND NUTRIENT RETENTION OF CABBAGE (BRASSICA OLERACEA L.)1
Authors: SRISANGNAM C. , SALUNKHE D. K. , REDDY . R. , DULL G. G. 
Published: May 2007

ABSTRACTCabbage was blanched with steam, and chemical solutions. Blanching in solution involved boiling of cabbage with a chemical solution (or water) for 3 mm at 96°C. In steam blanching, cabbage was vacuum impregnated in a chemical solution for 5 mm under a 25 in. vacuum and then exposed to steam for 3 mm. Blanching (without chemical treatment) was achieved within 3 mm as judged by the inactivation of peroxidase. Among solution‐ and steam‐blanched (without chemical treatment) products, the former had better organoleptic qualities, whereas the latter had higher ascorbic acid retention. Cabbage blanched in the presence of 0.5% malic acid, 0.05% NaHCO3, and 1.2% NaCl was preferred for texture, color, and overall quality, respectively. The results from chemical (vitamin C and chlorophyll contents), physical (firmness), and sensory evaluations of processed and stored (at ‐19°C up to 24 months) cabbage indicate blanching in the presence of 1.2% NaCl solution to be the most generally preferred treatment.
THE EFFECTS OF STORAGE AND HEATING ON LYSINE AVAILABILITY OF FOOD‐GRADE PROTEINS FROM PASTURE HERBAGE AS MEASURED BY CHEMICAL, BIOLOGICAL AND MICROBIOLOGICAL ASSAYS
Authors: OSTROWSKI‐MEISSNER HENRY T. 
Published: May 2007

ABSTRACTFood‐grade protein concentrates isolated from pasture herbage stored and/or heated either alone or with glucose to cause various types of damage to lysine were analyzed for available lysine using chemical procedures and bioassays with chickens, mice, rats and protozoon Tetrahy‐mena pyriformis.There were substantial differences in the results obtained with the various chemical methods which showed their different sensitivities to a particular type of lysine damage which had occurred during storage and heat processing. Overall, chemical procedures gave lower values for available lysine than the biological ones, and thus may underestimate availability.The responses of mice and Tetrahymena pyriformis to various types of lysine damage were similar to those observed with chicks, while rats appeared to be less sensitive test animals in detecting the changes in lysine availability in stored or heat processed foods.The necessity to adapt a rapid system for lysine availability determination in foodstuffs and cereal‐based diets is discussed with reference to the proper quality control of food‐grade proteins, isolated from pasture herbage and subjected to storage or heat processing, before being used in feeding schemes with school children in developing countries. The use of Tetrahymena pyriformis or a simple chemical procedure may provide a built‐in safety margin to insure proper quality control of food‐grade proteins.
COMPARATIVE SENSORY ANALYSIS OF AQUACULTURED AND WILD YELLOW PERCH (PERCA FLAVESCENS) FILLETS
Authors: LINDSAY ROBERT C. 
Published: May 2007

ABSTRACTTank‐reared yellow perch in the round were bluish‐green, and were coated with more slime than typical yellowish‐green wild perch. Cooked fillets from aquacultured perch were whiter than those from wild fish, but were equal to wild fish in firmness and overall preference. Off‐flavors were absent in aquacultured perch except in an instance when influenced by earthy flavors from microorganisms contaminating the recirculating water system.
APPLE QUALITY: DEVELOPMENT OF DESCRIPTIVE QUALITY PROFILE FOR OBJECTIVE SENSORY EVALUATION1
Authors: DHANARAJ S. , ANANTHAKRISHNA S. M. , GOVINDARAJAN V. S. 
Published: May 2007

ABSTRACTAn objective procedure for a descriptive quality profile for the evaluation of sensory qualities of apples is described. Sensorily identifiable attributes of texture, juiciness, aroma and taste and descriptive words for identifiable stages for each attribute are chosen through panel participation. This gave adequate training to the panel for uniform understanding of the quality stages and the descriptors. A scale which emphasizes the optimum stage of quality is proposed in the place of usual unipolar scale. The profile procedure has been used to evaluate quality of cold stored apples in a study of the effect of maturity and transport.Instrumental measurements of texture, juice‐volume by a modification of the texture profile method, brix and acidity have also been determined. The sensory and instrumental data have been found to show good agreement.
THE NUMBER OF ASSESSORS REQUIRED FOR NONPARAMETRIC TASTE DIFFERENCE TESTS1
Authors: BASKER D. 
Published: May 2007

ABSTRACTThe number of assessors required for nonparametric taste difference tests is a function of the degree of that difference which is considered to be of significance. This parameter is estimated nonparametrically as the plurality, i.e., the surplus proportion of assessors able to make the differentiation over the proportion attainable by chance. Tests of greater sensitivity require fewer assessors.
THE EFFECTS OF MEAT TYPE AND FORMULATION ON THE PHYSICAL PROPERTIES AND SENSORY CHARACTERISTICS OF NONSPECIFIC MEAT LOAVES
Authors: VAN J. A. , REAGAN J. O. , CARPENTER J. A. , CAMPION D. R. 
Published: May 2007

ABSTRACTProcessing and sensory characteristics of meat loaves prepared from CB, CBS, HB and HBS meats and formulated with varying levels of fat (30 and 40%) and added water (120 and 130%) were evaluated. Muscle pH values were observed to be the highest for HB raw materials and lowest for CBS materials. Loaves prepared from HB and HBS meats exhibited less cook loss. Higher levels of added water resulted in a greater amount of fat and moisture loss during cooking. Loaves formulated at the 30% fat level exhibited a more desirable color and were superior in sensory characteristics when compared with loaves formulated to the 40% fat level.
INFLUENCE OF ANTIMICROBIAL COMPOUND(S) EXTRACTED FROM MILK FERMENTED BY STREPTOCOCCUS THERMOPHILUS ON KEEPING QUALITY OF MEAT AND MILK
Authors: RAO D. R. , REDDY B. M. , SUNKI G. R. , PULUSANI S. R. 
Published: May 2007

ABSTRACTThe potential of a methanol‐acetone (M‐A) extract prepared from milk fermented by Streptococcus thermophilus in extending the shelf‐life of meat and milk was investigated. In experiment I, increasing amounts (0, 0.1, 0.2 and 0.3 ml) of M‐A extract with or without ascorbic acid were added to 20 g aliquots of ground beef subsequently stored at 5–7° C for 0, 3 and 6 days. Total and gramnegative bacterial counts and pH in ground beef treated with M‐A extract were significantly (P<0.01) less than the corresponding values in control beef on days 3 and 6 for all dose levels tested with significant (P<0.01). In experiment II, rib‐eye steaks were sprayed with H2O or 0.1, 0.2 and 0.3 ml of M‐A extract and stored at 5–7° C for 0, 3 and 6 days. The total and gram‐negative bacterial counts on the surface of steaks sprayed with M‐A extract were significantly (P<0.01) lower than the counts in control steaks. Also, in experiment III, inhibition of bacterial growth by M‐A extract was significant (P<0.01 or 0.05) both in milk stored at either room temperature or 5–7° C. M‐A extract inhibited the growth of Pseudomonas fluorescens inoculated into milk.
pH AND QUALITY OF HOME‐CANNED TOMATO‐VEGETABLE MIXTURES1
Authors: DRAKE S. R. , PRICE L. G. 
Published: May 2007

ABSTRACTOf 162 samples of home canned tomato‐vegetable mixture collected from Washington and Idaho, 3% showed visible mold growth, 6% had a pH greater than 4.5, and 2.6% exceeded a pH of 4.7. Tomato‐vegetable mixtures with a pH greater than 4.7 contained pasta products which was probably the reason for the high pH. It was determined that home canners of tomato‐vegetable mixtures do not follow any recommended canning procedures, do not acidify tomato‐vegetable mixtures and process by a boiling water bath. In a separate laboratory experiment, it was found that low acid vegetables could be added to low acid tomatoes (1 to 2 parts by wt) and the pH remain below 4.6. The cultivar of low acid tomato used in tomato‐vegetable mixtures does influence pH and quality, but not to an extent to have practical value.
THE ECONOMICS AND PALATABILITY ATTRIBUTES OF HOT‐BONED BEEF: A REVIEW
Authors: SEIDEMAN S. C. , CROSS H. R. 
Published: May 2007

ABSTRACTSpiraling energy and labor costs have resulted in an increased interest in boning the unchilled carcass or more commonly called, hot‐boning. Economic advantages overwhelmingly favor hot‐boning, however, the inability to quality grade the carcass; lack of postmortem chilling systems; and other disadvantages have prevented the adoption of hot‐boning by industry. The objective of this review is to present the advantages and disadvantages of hot‐boning and to report on the research that has been recently conducted.
THE RELATIONSHIP OF FATTY ACID COMPOSITION AND CARCASS CHARACTERISTICS TO MEAT FLAVOR IN LAMB1
Authors: CROUSE J. D. , FERRELL C. L. , FIELD R. A. , BUSBOOM J. R. , MILLER G. J. 
Published: May 2007

ABSTRACTThe relationship of 20 fatty acids and carcass quality characteristics to meat flavor in lamb was studied. Subcutaneous fat samples obtained from 64 lamb carcasses were analyzed for fatty acid composition. A taste panel evaluated flavor of a ground lean‐fat mixture of meat. Flavor was most highly correlated with amounts of fatty acids 18:1 and 18:3 (r =—0.33 and r = 0.33, respectively). The remaining fatty acids were not associated with flavor. Quality grade, carcass weight, fat softness, maturity and fat color were not associated with lamb flavor. Carcass softness was not associated with quality grades. Greater quantities of 17:0, 18:1, and 18:2 were associated with increased carcass fatness.
THE EFFECTS OF FROZEN STORAGE AND PROTECTIVE STORAGE WRAP ON THE RETAIL CASE‐LIFE OF PORK LOIN CHOPS
Authors: JEREMIAH L. E. 
Published: May 2007

ABSTRACTLoin chops from 60 pork carcass sides were utilized to evaluate the influences of frozen storage and protective storage wrap upon factors contributing to the retail case‐life of thawed chops. The composite results of this study indicated that pork loin chops could be frozen and stored for 168 days or less at −30° C and have a retail case‐life of at least 6 days, under the conditions employed in the present study. The possible exception is an amount of drip in the packages of chops stored in certain protective wraps which may be unacceptable when displayed for prolonged periods.
DIFFERENTIAL SCANNING CALORIMETRY OF STARCH12
Authors: HOSENEY R. C. 
Published: May 2007

ABSTRACT At high water‐to‐starch (2:1) ratios a single endotherm was obtained for starch gelatinization. As the water‐to‐starch ratio was decreased the endotherm area decreased and the peak developed a trailing shoulder. At high water‐to‐starch ratios birefringence is lost over a temperature range of about 7°C. That narrow range increases to about 30°C at a low water‐to‐starch ratio. Starch and flour gave essentially the same endotherm initiation temperatures. In low‐water systems the second DSC peak is much smaller with starch than with flour. It appears that in a starch system, water migrates during gelatinization. In dough, gluten limits that migration. As the level of sucrose was increased in a dough, the transition temperature increased and the gelatinization temperature range decreased. At the levels found in bread doughs both sugar and salt increase starch gelatinization temperatures.
RESEARCH NOTE : THE USE OF DECOLORIZED BLOOD PROTEIN IN A CHEESE SPREAD
Authors: VARELTZIS K. P. , BUCK E. M. 
Published: May 2007

ABSTRACT Protein isolates prepared from cattle blood collected at time of slaughter represent a potential source of large quantities of high quality protein. New protein preparations are valued not only for their nutritional benefits but also for their effects on the functional or mechanical properties of foods. A process for decolorizing blood proteins and including them in the manufacture of a white cheese with the body and texture of a cream cheese is described. The experimental cheese appeared to have most of the characteristics of a similar commercial product yet it contained 23.6% more protein.
RESEARCH NOTE PROPERTIES OF RESTRUCTURED‐PRECOOKED BEEF ROASTS
Authors: TERRELL R. N. , RHEE K. S. , DUTSON T. R. , SMITH J. C. , SHULTS G. W. 
Published: May 2007

ABSTRACT Three types of restructured roasts were made from beef rounds, with or without antioxidants: (1) roasts made with top and bottom round pieces weighing 0.343‐0.680 kg; (2) roasts made with top and bottom round pieces weighing 0.113‐0.343 kg; and (3) roasts made with knuckles and gracilis muscles of rounds that were ground through a 3‐hole kidney‐shaped plate. All roasts were precooked, stored at ‐17°C for 10‐14 days, and then reheated. Total weight loss (precooking loss + reheating loss), proximate composition and thiobarbituric acid values for lipid oxidation were not different (P>0.05) among the three types of roasts. Juiciness and overall palatability scores were higher (P<0.05) for roasts made with ground knuckles and gracilis muscles of the round than for the other two types of roasts. Within each roast type, use of antioxidants did not affect (P<0.05) any of the properties determined.