bluuebunny/crossref_metadata_2025_split huggingface dataset:
Role of Noncovalent Forces in Micellization Using Legumin from Vicia faba as a Study System
Authors: ISMOND M.A.H. , GEORGIOU C. , ARNTFIELD S.D. , MURRAY E.D. 
Published: August 2006

ABSTRACTThe seed storage protein, legumin, from Vicia faba interacted to form micelles and elaborate protein networks under varying conditions. Several molecular parameters correlated with observed micelle interaction parameters; these included thermal properties as indicators of protein stability and surface hydrophobicity as an assessment for potential hydrophobic interactions. The optimal pH for micelle formation ranged from 5.5 to 6.5, values at which electrostatic repulsions were minimal and surface hydrophobicites were adequate to allow hydrophobic interactions. The micelle response was affected by anions both in terms of concentration and type of anion. Finally, gradual denaturation of legumin with increasing urea concentrations had a negative impact on the micelle response.
Evaluation of Emulsion Stability by Centrifugation with Conductivity Measurements
Authors: LATREILLE B. , PAQUIN P. 
Published: August 2006

ABSTRACTAn industry problem when evaluating stability of emulsions is lack of a method reproducing, in a short time, aging of the emulsion. A method that combines centrifugation and conductivity measurements could be used for this purpose. Centrifugation accelerates destabilization of the product and thus simulates aging. Conductivity measurement of the aqueous phase, a function of the oil concentration, evaluates destabilization. Our method was compared with a creaming‐measurement method based on fat content. The increase in conductivity was representative of the creaming rate, with correlation higher than 0.93. The combined method, applied to different oil‐in‐water (O/W) emulsions, enables following stability during aging and assures the need of industry for a fast, easy method to evaluate emulsion stability.
Radiolytic Degradation of Sorbic Acid in Isolated Systems
Authors: THAKUR B.R. , TREHAN I.R. , ARYA S.S. 
Published: August 2006

ABSTRACTEffect of Co60γ‐irradiation on stability of sorbic acid (SA) in solutions, dough and chapaties has been investigated. SA was highly susceptible to radiolytic degradation in aqueous systems. Rate of degradation decreased with rise in pH. Sugars, hydrocolloids except pectin, citric acid, lactic acid, malic acid, arginine and threonine, catalysed degradation while oxalic acid, maleic acid, Cu2+, nitrite, nitrate and phthalate had protective effects. SA was more stable in alcohols and vegetable oils than in aqueous solutions. In wheat flour radiolytic degradation of SA was less at lower moisture. Relatively SA was more stable in chapaties than in dough. Gelatinization and addition of oil in dough reduced degradation of SA.
Mutagenicity and Identification of the Reaction Products of Aqueous Chlorine or Chlorine Dioxide with L‐Tryptophan
Authors: OWUSU‐YAW J. , TOTH J.P. , WHEELER W.B. , WEI C.I. 
Published: August 2006

ABSTRACTNonvolatile products generated from reactions of graded molar ratios of aqueous chlorine or chlorine dioxide with L‐tryptophan (1:1, 3:1 and 7:1) were shown to be direct‐acting mutagens to Salmonella typhimurium TA100 and TA98. Increasing the ratio of disinfectant relative to amino acid led to increased mutagenic activity, with mutagenicity highest at the 7:1 molar ratio. Several fluorescent bands obtained after thin layer chromatographic fractionation of the reaction mixtures were shown to be more mutagenic than the reaction mixtures. GC/MS analysis of the compounds in a highly mutagenic fraction of the aqueous chlorine reaction products identified 1,1,3‐trichloropro‐panonc, 1,1,3,3‐tetrachloropropanone and dichloroquinoline.
Tetrathionate Protects Proteolytic Activity of Simulated Papaya Latex and Crude Papain
Authors: ARTEAGA G.E. , NAKAI S. 
Published: August 2006

ABSTRACTSodium tetrathionate (TT) was assessed for its possible protection of proteolytic activity (PA) of rehydrated crude papain during drying and storage. The addition of 1% TT significantly decreased the loss of PA of rehydrated crude papain after being oven dried at 55°C. This protection of PA was 15–20% higher than that from metabisulfite. Crude papain with 1% TT lost 20% of PA and with metabisulfite lost 45% of PA in 13 wk at room temperature. Results suggest TT may decrease loss of PA during papaya latex processing and storage of crude papain.
Effect of Irradiation on Total Glycoalkaloids in Kennebec and Russet Burbank Potatoes
Authors: MONDY N. I. , SEETHARAMAN K. 
Published: August 2006

ABSTRACTEffect of irradiation and storage conditions following irradiation on total glycoalkaloids (TGA) of Russet Burbank and Kennebec potatoes stored 4 and 12 wk was investigated. TGA increased significantly (p < 0.005) immediately following irradiation in both cultivars, but decreased upon storage. TGA was higher in Kennebec than Russet Burbank often exceeding levels considered safe for human consumption. At 5°C TGA was higher in tubers stored in paper as compared to polyethylene, while at 20°C this was reversed.
Relative Role of Individual Phospholipids on Thiobarbituric Acid Reactive Substances Formation in Chicken Meat, Skin and Swine Aorta
Authors: PIKUL JAN , KUMMEROW FRED A. 
Published: August 2006

ABSTRACTFatty acid profiles and distribution of individual phospholipids (PL) in the total PL were determined in chicken meat and skin and swine aortas, and the contribution of each PL to malondialdehyde (MDA) formation was studied. Results indicate that phosphatidyl choline (PC) and phosphatidyl ethanolamine (PE) produced 70‐77% of the total PL MDA while 16‐25% of the MDA was formed by phosphatidyl inositol (PI) and phosphatidyl serine (PS). Much lower concentrations of MDA (3‐6%) were formed by sphingomyelin (SP), cardiolipin (CL) and lysophosphatidyl choline (LyPC). In all analyzed tissues, both the MDA concentration and the percentage of polyenoic fatty acids, especially arachidonic acid, were highest in PI followed by PE, PS, PC, CL LyPC, and SP.
Enthalpy of Denaturation and Surface Functional Properties of Heated Egg White Proteins in the Dry State
Authors: KATO AKIO , IBRAHIM HISHAM R. , WATANABE HIROYUKI , HONMA KAZUO , KOBAYASHI KUNIHIKO 
Published: August 2006

ABSTRACTThe enthalpy of denaturation (ΔH) and surface properties of proteins were related to elucidate the mechanisms of foaming and emulsifying properties by using various heated egg white proteins in the dry state. Foaming and emulsifying properties of all sample proteins were greatly increased with a decrease in the enthalpy of denaturation as determined by differential scanning calorimetry analysis. In plots, foaming and emulsifying properties correlated linearly with ΔH values for various dry‐heated egg white proteins. Thus, the enthalpy of denaturation of proteins seemed to be a significant structural factor governing surface functional properties.
Effects of Gamma Irradiation at ‐78°C on Microbial Populations in Dairy Products
Authors: HASHISAKA A.E. , MATCHES J.R. , BATTERS Y. , HUNGATE F.P. , DONG F.M. 
Published: August 2006

ABSTRACTThe effect of low temperature (‐78°C) gamma irradiation was investigated on microbial populations in selected dairy products to determine the irradiation dosage needed to produce commercially sterile dairy products for immunosuppressed patients. 40 kGy irradiation was sufficient to sterilize ice cream and frozen yogurt, but not mozzarella or Cheddar cheeses. Up to 8 wk continued incubation of the 40 kGy irradiated products at 7°C or 35°C resulted in no resuscitative growth in ice cream or yogurt, but identifiable growth in the cheeses. The 12D for B. cereus preinoculated into cheese and ice cream was 43‐50 kGy.
Effects of Temperature on Viscoelastic Properties and Activation Energies of Whey Protein Gels
Authors: KATSUTA K. , KINSELLA J.E. 
Published: August 2006

ABSTRACTThe creep behavior of gels prepared with 10‐15% whey protein was measured at 15‐75°C. Gels prepared with 12‐15% protein were thermorheologically simple, although their action was not totally consistent with Williams‐Landel‐Ferry (WLF) criteria. Gels made with less than 11% protein were more sensitive to temperature than those containing more than 11% protein and their thermal viscoelastic action was not consistent with polymer theory. The apparent activation energy (ΔHa) of the gels decreased with increasing temperatures and noncovalent forces were important in maintaining gel structures.
Dynamic Headspace Concentration and Gas Chromatography of Volatile Flavor Components in Peach
Authors: NARAIN NARENDRA , HSIEH THOMAS C.‐Y. , JOHNSON CHARLES E. 
Published: August 2006

ABSTRACTDynamic headspace concentration was used to trap peach flavor volatiles from a promising cultivar under development. Separation and identification of components were by high resolution gas chromatography and mass spectrometry. One hundred ten compounds including alcohols, aldehydes, alkanes, esters, ketones, aromatic hydrocarbons, sulfur‐containing compounds and some miscellaneous compounds were positively or tentatively identified. Forty‐six compounds were positively identified in peach for the first time.
Acid‐Blanching and EDTA Effects on Yield, Quality and Microbiological Stability of Canned Mushrooms
Authors: OKEREKE AMECHI , BEELMAN ROBERT B. 
Published: August 2006

ABSTRACTA new process involving acid‐blanching and addition of ethylenediaminetetra acetic acid (EDTA) to canning bring (ABC process) was compared with the standard commercial method (SCM) for effects on yield, quality and microbiological stability of canned mushrooms. Yields were not significantly affected by the ABC process compared to the SCM, but the ABC process resulted in significant improvement in color and texture of the canned products. Spoilage from natural mcsophilic and thermophilic bacteria of cans receiving less than recommended thermal process was significantly reduced by the ABC compared to the SCM process. Comparison of the ABC process with the SCM (Fo 7.5 vs 15) in a commercial cannery confirmed the feasibility and potential of the ABC process at reduced Fo to improve quality and increase microbial stability of canned mushrooms.
Effects of Low Temperature and Modified Atmosphere on Sugar Accumulation and Chip Color in Potatoes (Solanum tuberosum)
Authors: PARKIN KIRK L. , SCHWOBE MARLENE A. 
Published: August 2006

ABSTRACTStorage of Norgold and Russet Burbank tubers at 3°C in air led to accumulation of sucrose and hexose and a decline in chip color quality to unacceptable levels (Hunter L values less than 40) within 2 wk. Storage in modified atmospheres of 1000 ppm ethylene in air and low oxygen delayed decline in color by 6‐8 wk compared with storage in air. Storage in 1000 ppm ethylene apparently reduced rate of conversion of sucrose to hexose. The low oxygen atmosphere appeared to reduce extent of sucrose accumulation and rate of sucrose conversion to hexose during storage.
Correlation of Extrudate Infusibility with Bulk Properties using Image Analysis
Authors: BARRETT ANN H. , ROSS EDWARD W. 
Published: August 2006

ABSTRACTCorn meal extrudates were produced using process conditions designed to obtain various product structures. Extrudates were infused with a particle‐containing, high melting point lipid suspension, a process used to produce calorically dense components for military rations. Image analysis was used to estimate the degree of particle penetration into the extruded matrices and determine cell size distributions. Infusion uniformity was correlated with structural attributes, such as density, expansion, and average cell size.
Development of a Colorimetric, Second Generation Nucleic Acid Hybridization Method For Detection of Salmonella in Foods and a Comparison With Conventional Culture Procedure
Authors: WILSON S.G. , CHAN S. , DEROO M. , VERA‐GARCIA M. , JOHNSON A. , LANE D. , HALBERT D.N. 
Published: August 2006

ABSTRACTA new, highly specific colorimetric DNA hybridization method (cDNAH) for detection of Salmonella in foods was developed. It detected 355/362 strains representing 206/213 serovars of Salmonella, and showed no cross‐reactivity with 32 different non‐Salmonella species, including a variety of Enterobacter and Citrobacter species. The cDNAH method was compared with the BAM/AOAC culture method in two studies: (1) with 20 different inoculated and uninoculated foods overall agreement between the two methods was 99%. (2) with naturally contaminated foods at two independent sites agreement with culture was 99.8% where 9/404 samples were positive for Salmonella.
Microwave Energy Effects on Quality of Some Seed Oils
Authors: YOSHIDA HIROMI , HIROOKA NOBUHISA , KAJIMOTO GORO 
Published: August 2006

ABSTRACTEffects of microwave heating were investigated on chemical properties of seed oils in relation to tocopherol contents. For assessing quality of oils (linseed, soybean, corn, olive, and palm) during microwave treatments, peroxide, thiobarbituric acid, carbonyl and anisidine values were determined. As the amount of polyunsaturated fatty acids in oils increased the index for the chemical properties increased. After 8‐10 min heating the amount of tocopherols decreased substantially in linseed, olive and palm oils, whereas that in corn and soybean oils was still ca. 90%. Thus, the reduction in tocopherols in oils is not necessarily in agreement with chemical properties of the oils.
Effect on Retortable Pouch Heat Transfer Coefficients of Different Thermal Processing Stages and Pouch Material
Authors: LEBOWITZ SAMUEL F. , BHOWMIK SANTI R. 
Published: August 2006

ABSTRACTApparent heat transfer coefficients (h) were determined for the come‐up, heating, and cooling cycles of thermal processing for retortable pouches heated by circulating hot water under overriding air pressure. Values for h were converged on by a computer‐based optimization method that incorporated process data, a finite difference model, and optimization criteria. For retortable pouches thermally processed in circulating water under overriding air pressure, h values for the come‐up, heating, and cooling cycles were found not significantly different (95% confidence). This indicates that in mathematical models a constant h value may be assumed for the three thermal processing stages. Also, there was no significant difference between h values for aluminum foil/plastic laminate pouches and all‐plastic pouches during the combined come‐up and heating stages. Thus, the same h value for a given process is applicable to either pouch type.
Effect of Processing on the Soluble Sugars of Brassica Seeds
Authors: SHAHIDI F. , NACZK M. , MYHARA R.M. 
Published: August 2006

ABSTRACTThe effect was studied of solvent extraction with absolute or 95% methanol with or without 10% ammonia and hexane, of low‐molecular weight carbohydrates from rapeseed, canola and mustard seed. Rape‐seed of Midas and Hu You 9 (Chinese) varieties, cariola (low glucosinolate, low erucic acid rapeseed) of Triton cultivar and Domo mustard seed were studied. Soluble sugar of hexane‐extracted meals was 6.17 to 7.56%. Sucrose and stachyose were major sugars, and raffinose was in smaller amounts. Extraction of rapeseed and mustard seed with ammonia (10% w/w) with absolute or 95% (v/v) methanol reduced soluble sugars by up to 82%; sucrose and raffinose were extracted more efficiently than stachyose. The total soluble flatulence‐causing sugars was lowered by up to 69%.
Correlation Between Two Variables Each Containing Random Error: Application to Data on Texture and Muscle pH
Authors: CHUNG SIEW LIAN , TAN HOCK SENG 
Published: August 2006

ABSTRACTA new method is applied in the determination of correlation coefficient between two variables each containing random error. Using data on properties of scallop meat, the correlation coefficients estimated using the new method differed as much as 11% from those estimated using the conventional method. The conventional method is correct only when the number of replicates on all samples for all variables is equal.
Sensory and Chemical Characteristics of Precooked Mircrowave‐Reheatable Pork Roasts
Authors: BOLES J.A. , JR. F.C. PARRISH 
Published: August 2006

ABSTRACTBoneless pork shoulder pieces were pumped to 10% of original weight with brine to give 1% salt and one of the following at 0.3% in the final product: phosphate, ascorbic acid or sodium ascorbate. Sensory evaluation and TBA assay were done on precooked microwave reheated roasts that had been stored for 7, 14, and 28 days at 4°C. Phosphate‐treated roasts were scored significantly more tender, juicy, flavorful and palatable than the other treatments and control. TBA numbers were lower for ascorbic acid‐treated and sodium ascorbate‐treated roasts than for phosphate‐treated and control roasts. An acceptably palatable, value‐added, precooked, boneless pork shoulder roast designed for microwave cookery was produced.
Physical and Sensory Characteristics of Low‐Fat Fresh Pork Sausage Processed with Various Levels of Added Water
Authors: AHMED P. O. , MILLER M. F. , LYON C. E. , VAUGHTERS H. M. , REAGAN J. O. 
Published: August 2006

ABSTRACTThe acceptability of low‐fat pork sausage, formulated by replacing fat with added water, was studied. Six sausage blends, consisting of three fat levels (15, 25 and 35%) and two levels of added water (3 and 13%) were stratified across two packaging treatments, chubpacks or mechanically formed patties. Increased amounts of added water in low‐fat sausage resulted in cooking losses, color and textural characteristics similar to control sausage. Sensory panel ratings did not differ between sausage formulated to contain 35% fat (3% added water) and those containing 15% fat. Acceptable lower fat pork sausage may be produced with 15% fat if water is used for the replacement of fat.
Comparison of Homogenization by Blending or Stomaching on the Recovery of Listeria monocytogenes from Beef Tissues
Authors: DICKSON JAMES S. 
Published: August 2006

ABSTRACTHomogenization by blending or stomaching was compared for the recovery of Listeria monocytogenes from inoculated intact beef tissue. There were no differences in numbers of recovered bacteria (P>0.10) attributable to either homogenization time or method. Fewer viable bacteria (P<0.05) were recovered in phosphate buffer than either buffered peptone water or 2% trisodium citrate buffer. Tween 80 increased the numbers of bacteria recovered from fat tissue (P<0.05). Stomaching is an acceptable method for homogenizing samples for Listeria analysis.
Effect of Sulphur Dioxide and Storage Temperature on the Sensory Properties of Clarified Apple Juice
Authors: McDANIEL M.R. , LEDERER C.L. , FLORES J.H. , HEATHERBELL D.A. 
Published: August 2006

ABSTRACTRed Delicious apple juice was processed by ultrafiltration (UF) with SO2 (minimum oxidation) and without SO2 (maximum oxidation) and stored for 12 months at 2°C or 20°C. After storage, a trained panel evaluated the juices using descriptive analysis. The treatments (±SO2 2°C and 20°C) were analyzed for pH, total acidity, soluble solids, free SO2, and total phenols. A sharp decline in total phenols in the treatments without SO2 indicated that oxidation had occurred. Apple juice with minimum oxidation (+ SO2) was scored significantly higher in fresh apple aroma than the oxidized juice (‐SO2). Juice stored at 20°C was significantly less estery and stronger in chemical off‐odor than juice stored at 2°C.
Production of Hypoallergenic Rice by Enzymatic Decomposition of Constituent Proteins
Authors: WATANABE MICHIKO , MIYAKAWA JUNKO , IKEZAWA ZENRO , SUZUKI YASUHIRO , HIRAO TETSUJI , YOSHIZAWA TAKASHI , ARAI SOICHI 
Published: August 2006

ABSTRACTA method is proposed to produce hypoallergenic rice usable for patients with rice allergy. Newly harvested rice grains were dipped in carbonate (pH 9) containing glycerin monooleate and Actinase and then the mixture was exposed to a reduced pressure for degassing. The degassed mixture was incubated at 37°C for 24 hr to hydrolyze proteins. The process produced rice grains from which the major allergenic globulin was decomposed. The product was evaluated by the radioallergosorbent test (RAST), with the result that its RAST value suggested negative allergenicity in most cases. The product was clinically administered to 7 patients with atopic dermatitis and no allergic reaction was observed in 6 of the 7.
Effect of Heat‐Treatment of Wheat Flour on Pancake Springiness
Authors: SEGUCHI MASAHARU 
Published: August 2006

ABSTRACTPancakes baked with heat‐treated wheat flour increased in springiness (recovery from compression) and decreased in gumminess. Brabender Amylograph tests of heat‐treated wheat flours (at 120°C for 0, 1.0, 2.0, 3.0, and 5.0 hr) also showed the first viscosity‐increase of the flour‐water slurries started at lower temperatures when duration of the heat‐treatment was increased. The property changes brought about by heat‐treatment are consistent with properties of chlorinated wheat flour.
Browning and Amino Acid Loss in Model Total Parenteral Nutrition Solutions
Authors: LABUZA T. P. , MASSARO SARAH A. 
Published: August 2006

ABSTRACTThe kinetics of browning and amino acid loss due to the Maillard reaction was studied in model total parenteral nutrition (TPN) systems containing glucose and either lysine, tryptophan, and cysteine alone or in combination. Cysteine systems showed the highest molar rate of browning while lysine showed the slowest rate. The molar rate of browning with all amino acids combined was significantly less than that of the sum of the individual rates, indicating interactions or inhibition. TPN electrolytes had no significant effect on the browning rate. The amino acids showed an initial rapid pseudo‐first‐order decrease in concentration followed by an apparent recovery and stabilization at an equilibrium concentration of about 60‐80% of the original level.
Oxygen Absorption Properties of Powdered Iron
Authors: KLEIN TORSTEN , KNORR DIETRICH 
Published: August 2006

ABSTRACTPowdered iron with a particle size < 10 μm was used as the basic oxygen scavenging system in air‐filled glass containers. The scavenger was tested unpackaged or sealed in polyethylene pouches. Scavenger concentration and packaging system affected rates of oxygen removal. Relative humidity markedly influenced the effectiveness of the oxygen scavenger system. At 98% RH, oxygen concentration in air‐filled containers reached 1.6% after 21 hr, while one‐half of the oxygen remained at 65% RH. Overall, the data suggest =1 to 1.5% oxygen removed per hour at 22 ± 2°C depending on the RH values of the system.
Low‐fat Frankfurters with Elevated Levels of Water and Oleic Acid
Authors: PARK J. , RHEE K. S. , ZIPRIN Y. A. 
Published: August 2006

ABSTRACTThe effects of simultaneous incorporation of maximum allowable levels of water and high‐oleic sunflower oil (HOSO) on frankfurter properties were investigated. The formulation changes generally had little effect on processing yield. Frankfurters formulated with HOSO were 180‐241% higher in the ratio of total monounsaturated fatty acids to total saturated fatty acids when compared to control products with similar total fat levels. Consumer‐panel sensory data and instrumental texture profile data indicated that low‐fat (14‐16%), high‐water, HOSO frankfurters‐ were as acceptable as control frankfurters with 28% fat (all‐animal fat) and did not have the texture problems observed previously with low‐fat, HOSO frankfurters without extra added water.