bluuebunny/crossref_metadata_2025_split huggingface dataset:
Demonstration of the Performance of an Inclined Anaerobic Digester in Wine Stillage and Pea Blancher Wastewater Treatment
Authors: BUHLERT JAMES E. , YORK GEORGE K. , LEWIS MICHAEL J. 
Published: August 2006

ABSTRACTDisposal of high strength wastes has been a problem in the fruit and vegetable processing industries. We have designed and tested an inclined continuous anaerobic digester for the rapid treatment of unmodified wine stillage (21,000–25,000 mg COD per liter) and waste water from a pea blancher (20,000 mg COD per liter). The digester was successfully operated for periods up to 9 months using feed rates as high as 10.7g COD per liter per day (hydraulic detention time of 2.4 days). COD removal efficiency ranged from 95.9% to 99.5%, and effluent suspended solids were less than 800 mg per liter.
Effect of Lipid Type on the Retention of Methyl Ketones During Spray Drying of Milk Systems
Authors: ANDERSON H. C. , REINECCIUS G. A. , FELSKA B. J. 
Published: August 2006

ABSTRACTThe retention of n‐methyl ketones during spray drying of skim milk systems containing different types of fats was examined. Methyl ketones (C4 to C11) were blended into butter, coconut, hydrogenated coconut, soybean, or hydrogenated soybean oil and then homogenized into condensed skim milk yielding a model system 25% fat (dry basis) and 30% total solids. The model systems were spray dried and then analyzed for ketone retention by making 2,4‐dinitrophenylhydrazone derivatives followed by high‐pressure‐liquid chromatography. Ketone retention increased with carbon chain length up to 2‐octanone and then was constant. There were significant differences in ketone retention between fats with coconut providing the best retention and soybean oil the poorest.
Assessment of the Changes in Candida utilis Proteins Produced by Preparative Processes
Authors: SCHACHTEL ANDREW P. 
Published: August 2006

ABSTRACTThe effects on protein of procedures used to produce protein preparations from C. utilis were examined using nitrogen and protein solubility tests, protein viscosity studies, and electron microscopy. Heat processing, and particularly heat shocking at 68°C followed by incubation at 55°C, resulted in severe protein changes, with detrimental effects on functional properties. Protein solubility changes were found to be only one of several factors determining functional performance, even in properties such as water‐binding capacity and whipping and emulsifying properties in which solubility is generally regarded as important. Viscosity studies were useful in demonstrating protein changes not reflected in solubility findings, and electron microscopy was valuable in showing the contribution of solid, cellular particles to functionality.
A Method to Determine Hardness and Work of Grinding Wheat
Authors: MILLER B. S. , HUGHES J. W. , AFEWORK S. , POMERANZ Y. 
Published: August 2006

ABSTRACTThe Brabender Farinograph with a burr mill accessory was modified to measure the work in joules to grind 25–55g of wheat and to provide a digital readout of the data. Temperature (18–20°C), protein content (10.5–15.9%), kernel size, and growth location had little effect on the results, but the work required to grind wheat increased with increasing moisture content (7–13%). The average work was 530 joules (standard deviation 3.3) for 60 samples of a soft white winter wheat and 880 joules (standard deviation 5.3) for 60 samples of a very hard red winter wheat. The method may be suitable for distinguishing between hard and soft wheats.
Comparison of Microwave and Conventional Baking of Potatoes in Relation to Nitrogenous Constituents and Mineral Composition
Authors: KLEIN L. B. , MONDY N. I. 
Published: August 2006

ABSTRACTThe effect of conventional and microwave baking on the contents of total and nonprotein nitrogen, amino acids, and minerals of potato tuber cortex and pith tissues were investigated. Conventional baking reduced the cortical contents of total nitrogen by 4%, the summation of total amino acids by 3%, the summation of free amino acids by 15%, and potassium and iron contents by 15% and 12%. Conventional baking increased the pith contents of total nitrogen by 11%, nonprotein nitrogen by 20%, the summation of total amino acids by 9%, the summation of free amino acids by 8%, and potassium and iron contents by 22% and 23%. Microwave baking increased the cortical contents of total amino acids by 2% and free amino acids by 8%, yet reduced the pith contents of total nitrogen by 16%, nonprotein nitrogen by 18%, total amino acids by 4%, and free amino acids by 17%. Microwave baking had only slight effects on mineral composition. Individual amino acids demonstrated different trends as a result of both cooking methods.
Characterization of Starch and Fiber of Banana Fruit
Authors: KAYISU KALENGA , HOOD LAMARTINE F. , VANSOEST PETER J. 
Published: August 2006

ABSTRACTMature green and ripe bananas were analyzed for moisture, protein, starch, sugars, ash, and fiber. Ripe banana fruit contained 1.27% dietary fiber, as determined by the detergent method. Hemicellulose content was higher than that of most fruits and vegetables whereas cellulose and lignin contents were lower. The morphological and physicochemical properties of isolated starch were determined. Starch granules were irregularly shaped, with spheroid and elongated forms predominating. Both the Brabender amylograms and the two‐stage swelling patterns of the starch were similar to those reported for mung bean starch.
Changes in Concentration of Certain Elements During Maturation of Muscadine Grapes (Vitis rotundifolia)
Authors: MARCY J. E. , CARROLL D. E. , CUMMINGS G. A. 
Published: August 2006

ABSTRACTChanges in percent ash and certain elements were followed during maturation of berries of two cultivars of muscadine grapes (Vitis rotundifolia). Analyses were done on deseeded berries. Percent ash increased significantly during maturation of Carlos berries, but did not increase significantly during maturation of Noble berries. Potassium was the element in highest concentration in both cultivars during maturation and at harvest. Potassium, calcium, phosphorus, and sodium were the major elements found to be significantly correlated with maturation and were found in concentrations similar to those reported in the literature for V. vinifera grapes. Iron, copper, zinc, and manganese were minor components. Four additional muscadine cultivars, sampled only at full maturity, had similar concentrations of elements to those found in ripe berries of Carlos and Noble. The averaged values of ash (%) and elements (ppm) for all six cultivars when sampled at their normal harvest dates are: ash = 0.57; Na = 58.6 (Carlos and Noble only); P = 99.6; K = 1641.0; Ca = 124.2; Mg = 59.2; Mn = 7.2; Cu = 0.5; Zn = 0.5; Fe = 3.0.
Blood α‐Fetoprotein Changes in Rats Fed Aflatoxin B1 and Various Levels of Cabbage
Authors: BOYD J. N. , STOEWSAND G. S. 
Published: August 2006

ABSTRACTWeanling male Fischer rats were fed semi‐purified diets containing 0, 5, 10, 20, or 30% freeze‐dried ground cabbage for 11 wk. “Control” groups received no aflatoxin B1 (AB1), “Ad lib AB1” groups received 1 ppm AB1 in the diets, and “Meal‐fed AB1” groups received two weekly “meals” of AB1 in 3–5g of purified diet. The amounts of AB1 consumed per week was the same for both AB1 treated groups. Blood levels of α‐fetoprotein (AFP), an onco‐developmental gene product, were in the order: “Meal‐fed AB1” > “Ad‐lio AB1” > “Control.” Inhibition of AFP elevation by cabbage diets in both AB1‐treated groups suggested that this vegetable may produce a hepatocarcinogenic protective effect. This effect has been observed in rats fed cauliflower (Boyd et al., 1979). Inhibition of AFP induction was correlated with increasing levels of dietary cabbage up to 20%. Cabbage diets also resulted in decreased intestinal transit time and increased relative liver weights.
Cellulose, Hemicellulose and Lignin Content of Raw and Cooked Spanish Vegetables
Authors: HERRANZ JOSEFA , VIDAL‐VALVERDE CONCEPCION , ROJAS‐HIDALGO ENRIQUE 
Published: August 2006

ABSTRACTThe content in NDF, ADF, cellulose, hemicellulose, and lignin of 22 raw and 19 cooked vegetables (14 boiled, and 5 fried) widely consumed among the Spanish population was determined according to the method of Van Soest. Cooking generally increases the NDF, ADF and cellulose content on a dry weight basis. Normal size servings of the vegetables were prepared and their NDF, cellulose, hemicellulose and lignin contents calculated. We observed that, with vegetables of common use, a total amount of 15–20 g/day of these fiber components can be obtained; according to current knowledge this implies beneficial physiological effects for a broad human pathology.
A Convenient Surface Plate Method for Bacteriological Examination of Poultry
Authors: THOMAS Y. O. , LULVES W. J. , KRAFT A. A. 
Published: August 2006

ABSTRACTThe surface plate method was compared with the more conventional pour plate method for the enumeration of mesophiles, psychrotrophs, lactobacilli, coliforms, and streptococci on poultry. Surface plates were prepared by drying freshly poured plates at 37°C for 3 days. These plates were stored at 5°C until 4 hr before use when they were re‐dried at 37°C. Pour plates were made using standard methods. The two methods were highly correlated but there was a significant difference between the surface plate and pour plate methods for coliforms and psychrotrophic counts. Higher counts were obtained with the surface plate technique for these organisms.
Effect of Freezing Broiler Drumsticks on Breading Adhesion
Authors: SUDERMAN D. R. , CUNNINGHAM F. E. 
Published: August 2006

ABSTRACTBroiler drumsticks were used to determine whether freezing poultry parts prior to breading application affected coating adhesion. Fifty fresh drumsticks were compared to 50 frozen/thawed drumsticks. Results showed freezing improved coating adhesion, but not significantly.
Further Studies on the Antibotulinal Effectiveness of Nisin in Acidic Media
Authors: SOMERS E. B. , TAYLOR S. L. 
Published: August 2006

ABSTRACTThe antibotulinal effectiveness of nisin in TPYG broth was increased somewhat by lowering the pH to pH 5.5. The ability of nisin to inhibit the outgrowth of strain 56A spores was markedly increase at pH 5.5 by comparison to its effectiveness at higher pHs observed in previous studies. The increased effectiveness of nisin at pH 5.5 was less notable for the strain 69A, 113B, and 213B spores. The nisin sensitivity of the type E spores was essentially unchanged from that observed in earlier studies at higher pHs. At pH 6, nisin levels of 5000 I.U./ml were insufficient to prevent spore outgrowth by C. botulinum in cooked meat medium. Comparatively, much lower levels of nisin were effective in preventing botulinal outgrowth in TPYG broth at pH 6. The decreased effectiveness of nisin in cooked meat medium may be due to the binding of nisin to meat particles, and this binding is apparently not affected by lowering the pH to pH 6.0.
Sensory, Physical, and Cooking Characteristics of Bacon Processed with Varying Levels of Sodium Nitrite and Potassium Sorbate
Authors: BERRY B. W. , BLUMER T. N. 
Published: August 2006

ABSTRACTSensory, physical, and cooking properties were evaluated on bacon processed under commercial operations in four separate plants. Three formulations with various levels of sodium nitrite and potassium sorbate were used: (1) 0 ppm sodium nitrite, (2) 40 ppm sodium nitrite 2600 ppm potassium sorbate, and (3) 120 ppm sodium nitrite. Sliced bacon was evaluated after 10, 30, 50, and 70 days of storage. “Chemical”‐like flavors, prickly mouth sensations, and “sweet aromatic” aromas were found in bacon processed with 40 ppm sodium nitrite and 2600 ppm potassium sorbate. “Microbial” flavors were found in 0 ppm sodium nitrite bacon after 50 and 70 days of storage. Bacon stored for 30 days had less cooking loss and sensory panel scores indicative of more mouth coating with fat than did bacon stored for 10 days. The degree of leanness in bacon strips had more of an influence on textural, physical, and cooking characteristics than did sodium nitrite and potassium sorbate levels.
Mechanically Separated Spleen: Its Composition and Protein Efficiency Ratio
Authors: BITTEL R. J. , GRAHAM PAUL P. , YOUNG R. W. , BOVARD K. P. 
Published: August 2006

ABSTRACTBeef spleens were freed of undesirable capsular and internal connective tissue by passage through a Beehive Model AU 4171 deboner fitted with a desinewing head. The resulting product (called mechanically separated spleen or MSS) was recovered at a 79% yield and contained 17.0% protein, 2.9% fat and 762 ppm iron. The effect of mechanical separation on protein quality was determined by protein efficiency ratio (PER). Rats fed MSS and whole spleen diets exhibited significantly greater weight gains than those fed casein. PER values for whole spleen (2.4) and MSS (2.3) were not significantly different. The PER value for casein (2.5) was significantly higher than that of MSS but not whole spleen.
Effects of Preparative Processes on the Composition and Functional Properties of Protein Preparations from Candida utilis
Authors: SCHACHTEL ANDREW P. 
Published: August 2006

ABSTRACTProtein preparations were made from continuously grown Candida utilis cells using processes which included cell disruption, aqueous protein extraction, nucleic acid reduction, protein precipitation and freeze‐ or spray‐drying. The composition of the preparations was in the range 48–57% crude protein and 2–11% RNA, depending on the procedures used for concentrating protein and reducing nucleic acid. Functional properties examined included water‐binding capacity, emulsifying properties, nitrogen and protein solubility, fat absorption, foaming properties, and bulk density. No single yeast preparation was superior to the others in all properties tested. Although heating processes, and in particular heat shocking of cells at 68°C with subsequent incubation at 50–55°C, were generally detrimental to functional properties, no processing procedure always affected all functional properties in the same way. The functional properties of some of the yeast preparations were found to compare favorably with those of the standard reference proteins, soy protein isolate, and sodium caseinate.
Optimization of Cell Disruption for Alfalfa Leaf Protein Concentration (Pro‐Xan) Production
Authors: CARROAD PAUL A. , ANAYA‐SERRANO HUMBERTO , EDWARDS RICHARD H. , KOHLER GEORGE O. 
Published: August 2006

ABSTRACTLeaf protein concentrate (Pro‐Xan) production requires cell maceration for protein release. Alfalfa cell rupture was studied with a commercial scale vertical hammer mill with respect to feed rate, hammer‐wall clearance, type and number of hammers, agitation rate, energy input, and juice recycle. Degree of cell rupture was measured by comparing the amount of true protein nitrogen liberated by cell maceration to that present in the raw material. Degree of cell rupture, degree of cell rupture per unit of energy input, and mass of protein released were optimized independently with respect to operating parameters by the linear programming technique known as the Simplex method.
Production of Oil and Protein Food Products from Raw Peanuts by Aqueous Extraction and Ultrafiltration
Authors: LAWHON J. T. , MANAK L. J. , RHEE K. C. , LUSAS E. W. 
Published: August 2006

ABSTRACTTwo significant protein isolation techniques (the Aqueous Extraction Process and the Membrane Isolation Process) were combined to obtain a new processing strategy for producing oil and protein food products from raw peanuts. Three varieties of peanuts were processed to obtain either a low‐fat isolate or a full‐fat product and an oil cream using aqueous extraction, centrifugation and industrial ultrafiltration membranes. Proximate and amino acid analyses and nitrogen solubility profiles were made on spray‐dried products. Mean membrane permeation rates achieved exceeded 70 gallons per sq ft per day (gfd). Protein products possessed high nitrogen solubility, a bland taste, and were desirably light in color.
Sensory Textural Properties of Stabilized Ice Cream
Authors: MOORE LISA J. , SHOEMAKER CHARLES F. 
Published: August 2006

ABSTRACTVanilla ice cream samples containing five different levels of sodium carboxymethylcellulose (CMC) were evaluated for textural differences using time‐intensity and graphic rating (line‐marking) methods. The time‐intensity method showed significant correlations between CMC concentration and the sensory textural properties of iciness, viscosity, and melting time. The graphic rating tests showed significant correlations between CMC concentration and the sensory textural properties of coldness, iciness, viscosity, and firmness. Comparison of time‐intensity and graphic rating tests for the same textural properties showed significant correlations for iciness and viscosity. This investigation showed time intensity and graphic rating to be complementary methods for the sensory evaluation of the textural properties of a stabilized vanilla ice cream.
Effects of Microwave, Steam and Water Blanching on Freeze‐Dried Spinach
Authors: QUENZER N. M. , BURNS E. E. 
Published: August 2006

ABSTRACTMicrowave energy was demonstrated to be a convenient and effective method of blanching. Compared to steam or water, microwave blanching was superior in retention of ascorbic acid. The texture of rehydrated, microwave blanched spinach was firm, chewy and highly acceptable. Water blanching ruptured the cells and destroyed fine cellular structure as compared to steam blanching which caused less cellular disruption and greater retention of tissue structure. Microwave blanching resulted in coagulated protoplasmic material surrounding the cell walls. Cell and tissue structure remained intact which resulted in h gh rehydration ratios and acceptable textural characteristics. Microwave blanching yielded a superior freezedried product as compared to water and steam blanching.
Essential Elements in Fresh and Canned Tomatoes
Authors: LOPEZ ANTHONY , WILLIAMS H. L. 
Published: August 2006

ABSTRACTThe content of 16 essential elements was determined in fresh and canned tomatoes by atomic absorption spectrophotometry. The elemental content of fresh tomatoes was compared with that of canned tomatoes. All data were analyzed statistically. There were significantly higher amounts of calcium, chloride, cobalt, copper, nickel, sodium, tin, and zinc in canned tomatoes than in fresh tomatoes. There were significantly lower amounts of magnesium, manganese, phosphorus, potassium, and silicon in canned tomatoes than in fresh tomatoes. No significant difference in iron was found between fresh and canned samples. Percentages of the established and estimated RDA's show that fresh and canned tomatoes are relatively good sources of potassium and relatively fair sources of iron. Canned tomatoes are a relatively good source of sodium. Element retention in the canned tomatoes was 77–7,651%.
Fractionated Edible Beef Tallow as a Deep‐Fat Frying Medium for French Fries
Authors: DeFOUW CYNTHIA L. , ZABIK MARY E. , GRAY J. IAN 
Published: August 2006

ABSTRACTEdible beef tallow fractionated by detergent (SDS) at controlled temperatures, unfractionated tallow, blends of tallow with corn and soybean oil, and a commercial frying oil were compared as deep‐fat frying media. French fries were fried in the oil for 20 consecutive fryings. Oils were tested physically and chemically and French fries were evaluated both objectively and by a taste panel. Results showed that color of the oils became darker and viscosity, peroxide value, and refractive indices increased progressively. Sensory scores showed no significant differences (p < 0.05) in general acceptability in fries prepared with any of the oils, indicating that fractionated tallow does have potential for use as a deep‐fat frying medium.
Factors Affecting the Acceptability of Low‐Nitrite Smoked, Cured Ham
Authors: DuBOSE CYNTHIA N. , CARDELLO ARMAND V. , MALLER OWEN 
Published: August 2006

ABSTRACTTwo experiments were conducted to evaluate the consumer acceptance of samples of cooked, smoked ham which varied in sodium nitrite concentration and to evaluate the importance of two factors hypothesized to affect their acceptability. The first experiment assessed the importance of color to the overall acceptability of smoked ham. Results indicated that satisfactory color in this product can significantly increase its acceptability, even when other attributes (e.g. flavor) of the product are inferior. The second experiment assessed the effect of a warning of the possible dangers of sodium nitrite on the acceptability of the products. Results showed that the warning had no effect on the consumers' acceptance of the product.
Effect of pH and Heat Treatment on the Binding of Calcium, Magnesium, Zinc, and Iron to Wheat Bran and Fractions of Dietary Fiber
Authors: CAMIRE A. L. , CLYDESDALE F. M. 
Published: August 2006

ABSTRACTThe effect of pH and heat treatment on the binding of added food grade sources of calcium, magnesium, zinc, and iron to a standard wheat bran, cellulose, and lignin was investigated. 1% solutions of pectin and guar gum were examined for their ability to bind these metals in aqueous solution. Lignin and pectin was found to have high metal binding capacities. Metal binding to fiber was found to be pH dependent. Toasting had no effect on metal binding by cellulose, but had a significant effect on the binding of metals by lignin and wheat bran. Boiling had a significant effect on the binding of metals by cellulose, lignin, and wheat bran.
Inhibition of Broad Bean Lipoxygenase
Authors: AL‐OBAIDY H. M. , SIDDIQI A. M. 
Published: August 2006

ABSTRACTThe enzyme lipoxygenase (E.C.1.13.1.13) was extracted from broad bean (Vicia faba) and purified 50‐fold. The enzyme reaction was inhibited by phenolic antioxidants, the broad bean coat itself, sulfhydryl compounds, sulfhydryl reagents, and by metal binding agents. The inhibition by metal binding agents could be reversed by the addition of Ca++ and Mn++. Dialysis against 1 × 10−3M cyanide for 24 hr resulted in a complete loss of activity which could be regained by the addition of calcium. The enzyme was completely denaturated by heating at 75°C for 10 sec. A 2‐min blanch of the fresh broad beans in boiling water or steam completely inactivated the enzyme.
Studies on Trypsin and Chymotrypsin Inhibitory Activities, Hemagglutinating Activity, and Sugars in the Great Northern Beans (Phaseolus vulgaris L)
Authors: SATHE S. K. , SALUNKHE D. K. 
Published: August 2006

ABSTRACTTrypsin and chymotrypsin inhibitory activities, hemagglutinating activity, oligosaccharides, total and reducing sugars were determined in Great Northern beans (Phaseolus vulgaris L.) flour, albumins, globulins, protein concentrates, and protein isolates. The bean flour and the protein concentrates were further evaluated for hydrogen gas prod action following ingestion in rats. The trypsin and chymotrypsin inhibitory activities were reduced in protein concentrates (75.32 and 84.78% reduction, respectively), and protein isolates (97.98 and 85.39% reduction, respectively), Albumins, globulins, protein concentrates, and protein isolates did not contain raffinose and vertascose while stachyose was present (14.69 mg/g) only in the albumins. Protein concentrates were essentially void of flatulence activity. Hemagglutinating activity was absent in albumins, globulins, protein concentrates, and protein isolates, but was present in the beaii flour.