bluuebunny/crossref_metadata_2025_split huggingface dataset:
SEPARATION OF ALDOSES AND KETOSES BY ORGANIC RESINS HAVING PRIMARY AMINE MOIETIES
Authors: YAMAGUCHI MASAMI , ASANO TOSHIO , YAMA MINORU MA , IWAMI ISAMU 
Published: August 2006

ABSTRACTThe organic resins having primary amine moieties, such as crosslinked polyvinylamine (PVAM), were found to adsorb aldose selectively. A satisfactory separation of glucose and fructose was achieved on the column of PVAM at a flow rate of SV = 0.5 hr‐1 with amounts of sugars supplied of 0.4 g/g PVAM. These values indicate that the separation of sugars by the resins can be achieved in a shorter time with a larger amount of sugars in comparison with ion exchange resins usually used.
ENRICHMENT OF HOME‐PREPARED TORTIILLAS MADE FROM GERMINATED CORN
Authors: DA VID WANG YUH‐YUN , FIELDS M. L. 
Published: August 2006

ABSTRACTThe RNV as determined with Tetrahymena pyriformis of corn meal made from nongerminated corn increased from 65% to 95% for corn meal made from germinated corn. The lysine and tryptophan contents (measured microbiologically) of corn meal made from nongerminated corn were 23 mg/gN and 3 mg/gN, respectively; but increased to 68 mg/gN and 26 mg/gN after germination. With laboratory panels, there was no difference in mean scores for color, texture and flavor of tortillas made with lime‐treated corn and tortillas made with a 5O:SO mixture of lime‐treated corn and germinated corn. The mean scores for tenderness in the tortillas were significantly lower in tortillas made from the 50:50 mixture when compared to the tortillas made from lime‐treated corn. Results of consumer panels indicated that the tortillas made from lime‐treated corn were preferred over tortillas made from a 50:50 mixture of lime‐treated and germinated corn. The RNV of tortillas made from lime‐treated corn was 69% whereas the tortillas made with a 50:50 mixture was 76%.
SOME COMMENTS ON THE ESTIMATION OF SENSORY THRESHOLD BY KAERBER AND SCOVILLE METHODS
Authors: RHYU HAN Y. 
Published: August 2006

ABSTRACTThough poor precision is inherent in many organoleptic methods, the widely reported discrepancies of the Scoville results encountered in both within‐and between‐laboratories are partly attributable to the “3 out of 5“rule,” which is not consistent with the standard definition of sensory threshold. Greatly improved precision is shown in this paper by the application of the Kaerber mean and standard deviation to the response data, generated by algebraic combinations and obtained experimentally. Further improvement can be made with the increased number of dilutions presented. Since, finally, the response magnitude seems better correlated to the logarithm of concentration, it is suggested that the present dilution schedule of the Scoville method be revised to logarithmic scale.
BEEF QUALITY AND PALATABILITY AS AFFECTED BY ELECTRICAL STIMULATION AND COOLER AGING
Authors: SAVELL J. W. , SMITH G. C. , CARPENTER Z. L. 
Published: August 2006

ABSTRACTFifty light‐weight heifers were slaughtered and selected sides were electrically stimulated with 50 impulses of 1.0 set duration (machine setting = 100 volts, 5 amps, 50–60 cycles per set: producing a 440 volt potential difference between electrodes). Treatment groups consisted of certain combinations of electrical stimulation (ES) and/or paired control (C) sides stored for 7 or 21 days postmortem. In the treatments involving ES vs C, ES had a significant effect on lean maturity and overall maturity (more youthful) and in one group resulted in higher marbling and final USDA quality grade than the C sides. Lean color was significantly improved and incidence of “heat‐ring” was reduced by the ES treatment. Significant decreases in shear force were observed for 21 day ES vs 21 day C; 21 day C vs 7 day C and 7 day ES vs 21 day C. These data suggest that electrical stimulation could be utilized to improve certain quality‐indicating characteristics and allow carcasses to be graded sooner than normally processed carcasses. In addition, the ES treatment could substantially reduce the time of cooler aging needed to assure optimum tenderness.
LIPIDS OF FISH FILLETS: CHANGES FOLLOWING COOKING BY DIFFERENT METHODS
Authors: MAI J. , SHIMP J. , WEIHRAUCH J. , KINSELLA J. E. 
Published: August 2006

ABSTRACTThe effects of cooking by baking, pan frying and deep fat frying on the lipid content and composition of breaded and nonbreaded fillets of lake trout (Salvelinus namacush), white sucker (Catastomus commersonni) and bluegill (Lepomis macrochirus) were determined. Cooking resulted in moisture loss. Breading absorbed significant amounts of frying oil but reduced moisture loss from fillets. Fillets from trout did not absorb lipid material whereas those from sucker and bluegill absorbed significant amounts of oil. The fatty acid composition of trout changed little whereas those of sucker and bluegill, which absorbed frying oil tended to reflect the fatty acid composition of the oil. Changes in the concentration of phospholipids varied with method of cooking and species of fish. There was a significant decrease in cholesterol content of all species following cooking.
PROPERTIES AND RECOVERY OF WASTE LIQUIDS FROM CITRUS PECTIN POMACE MANUFACTURE
Authors: BRADDOCK R. J. , CRANDALL P. G. 
Published: August 2006

ABSTRACTA complete flow diagram and material balance of a typical citrus pectin pomace manufacturing process is presented. Leach liquids, produced from lemon and lime peel during the process had the following waste treatment properties: COD, 10,000–12,000 ppm: BOD. 6,000–9,000 ppm, settleable matter, 50–250 ppm; turbidity, 215–1200 N.T.U. The presence of water‐soluble pectin (40–100 mg/100g) in the dilute leach liquids contributed to high viscosities and made concentration by evaporation difficult. Commercial leaching processes removed approximately 20% of the total solids in the peel, while a more efficient laboratory leaching was able to recover over 30% of the solids.
PROXIMATE COMPOSITION OF FRESHLY HARVESTED AND STORED POTATOES (Solanum tuberosum L.)
Authors: TOMA R. B. , AUGUSTIN J. , SHAW R. L. , TRUE R. H. , HOGAN J. M. 
Published: August 2006

ABSTRACTSeveral major U.S. potato varieties grown in major potato growing areas were analyzed for dry matter, total ash, protein and crude fiber. The compositional ranges for these compounds were relatively small. No differences in the proximate composition which could be attributed to variety or location of growth were established. Prolonged storage resulted in a slight increase in protein, but had no effect on dry matter, total ash and crude fiber contents. The overall mean values obtained in this study were in very good agreement with those reported in USDA Handbook No. 8.
NUTRITIONAL QUALITY OF FOUR COMMERCIALLY PROCESSED SOYBEAN PRODUCTS
Authors: GILLETTE MARIANNE H. , SCHOENBORNE B. M. , SCHNEEMAN BARBARA O. , KOONG L. J. , CANOLTY NANCY L. 
Published: August 2006

ABSTRACTComparisons were made among isonitrogenous (1.6%) diets containing isolated soybean protein (ISP), soybean flakes, soybean nuts, tofu and bovine nonfat dry milk (NFDM). Each diet was fed for 3 wk at different levels of intake to male weanling rats and change in body weight was related to dry matter intake by linear regression. The slope of the regression line was designated as the weight gain coefficient. For the tofu and soybean flake diets, the weight gain coefficient was 65%, for the ISP diet 76%, and for the soybean nut diet 86% of that obtained for the NFDM diet. Since diets were isonitrogenous, differences among weight gain coefficients were attributed to differences with which the various sources of protein influenced the utilization of diets to promote body weight gain. There was no correlation between weight gain coefficient and trypsin inhibitor activity, supporting the conclusion that variation in the nutritional quality of soybean products is not directly related to trypsin inhibitor activity. Soybean products are becoming increasingly important in human diets, thus further investigation of factors affecting their nutritional quality is warranted.
HOME CANNING OF FOOD: EVALUATION OF CURRENT RECOMMENDED METHODS
Authors: ZOTTOLA EDMUND A. , WOLF ISABEL D. , NORDSIDEN KAREN C. LARSON , THOMPSON DAVID R. 
Published: August 2006

ABSTRACTRecommended procedures for the home canning of low‐acid foods were evaluated for safety. Heat penetration rates were determined and Fo, values calculated using a DEC PDP8e computer. This unique system provided almost instant results and enabled the collection of considerable data. All of the processes evaluated resulted in adequate F0 values except the method suggested for strained pumpkin or squash. This procedure did not provide an adequate heat treatment. Process times at 15 psig for several low‐acid foods were developed and evaluated. These results, obtained under home‐processing conditions, indicate that shorter process times are possible with foods that heat by convection. Products that heat by conduction or both mechanisms appear to require the same amount of time at 15 psig as at 10 psig. This system (15 psig) will be further evaluated.
EMULSION CAPACITY AND TIMED EMULSIFICATION OF CHICKEN BREAST MUSCLE MYOSIN
Authors: GALLUZZO S. J. , REGENSTEIN J. M. 
Published: August 2006

ABSTRACTMethods are described for the study of the role of muscle proteins in meat emulsion formation. Chicken myosin was used to optimize emulsifying capacity (E.C.) and timed emulsification conditions for a Sorvall Omni‐mixer equipped with 50 ml polycarbonate tubes. Optimal conditions for E.C. were a 0.9–1.2 ml sample volume, 6,000 rpm mixing rate and 0.25 ml oil/set addition rate. The oil (colored with 0.3g Oil Red 0/liter oil) was kept below 6°C, and the E.C. test was done in an ice bath. Emulsifying capacity was fairly constant over the 0.3–1.0M NaCl range, decreasing when salt concentration fell to 0.10M. Optimal conditions for timed emulsification were 3 ml sample:6 ml oil, and a 6,000 rpm mixing rate for up to 5 min. Creaming of the emulsions was accomplished by centrifugation at 30,000 XG for 15 min. The aqueous phase was then analyzed via the Lowry method and by SDS (sodium dodecyl sulfate) gel electrophoresis. Myosin exhibited four bands, namely the heavy chain and the three light chains, which could be monitored by using both 6% and 12% SDS gels and an actin internal standard. Densitometric areas were converted to mole: mole ratios using a dye‐binding factor of 1.0.
ROLE OF CHICKEN BREAST MUSCLE PROTEINS IN MEAT EMULSION FORMATION: NATURAL ACTOMYOSIN, CONTRACTED AND UNCONTRACTED MYOFIBRILS
Authors: GALLUZZO S. J. , REGENSTEIN J. M. 
Published: August 2006

ABSTRACTNatural actomyosin (NAM) and glycerinated myofibrils (contracted and uncontracted) from chicken breast muscle were taken to 0.6M NaCl, 20 mM citrate‐phosphate buffer (pH 7), and tested for emulsifying capacity (E.C.) and timed emulsification. Myofibrils were extracted for 0, 1, and 24 hr in the buffer prior to testing. The aqueous phase was separated by centrifugation and analyzed quantitatively by SDS gel electrophoresis. The E.C. of NAM was lower than that reported earlier for myosin, but was equal to it with added ATP or pyrophosphate. The E.C. of myofibrils varied considerably depending upon whether the 0.6M NaCl soluble protein or the initial protein concentration was used as the denominator. Timed emulsification studies showed that actomyosin was removed from solution in a manner similar to myosin alone. However, when this complex was dissociated, actin remained in the aqueous phase, while myosin was preferentially used in the emulsion. The same relationship was displayed in myofibrils. The regulatory proteins tropomyosin and troponin exhibited a behavior independent of both actin and myosin. Tropomyosin always increased in the aqueous phase relative to myosin regardless of the presence or absence of ATP, while the troponins were more readily removed from solution in the presence of ATP.
EFFECT OF ENZYME TREATMENT OF APPLE PULP WITH A COMMERCIAL PECTINASE AND CELLULASE ON THE VOLATILES OF THE JUICE
Authors: SCHREIER PETER , DRAWERT FRIEDRICH , STEIGER GEORGIA , MICK WALTER 
Published: August 2006

ABSTRACTThe influence of a commercial pectolytic and cellulolytic enzyme preparation on the neutral volatile constituents of apple juice was investigated by gas chromatography and coupled gas chromatography‐mass spectrometry. It could be demonstrated by quantitative determinations of aroma substances of apples (Fünfjahresplan, Jonathan) and apple juices that the enzyme treatment of apple pulp especially influenced the formation and distribution of C6 ‐aroma compounds in the juices. The enzyme treatment with a pectolytic preparation led to the preservation of C6 ‐aldehydes, whereas after application of a cellulolytic enzyme strong reduction of C6 ‐aldehydes to the corresponding alcohols was observed. Using reaction times of 90 min for the enzymic treatment, decreases in the amounts of genuine fruit esters could not be detected. Only after pulp treatment with a combined pectolytic and cellulolytic preparation for 26 hr or longer, considerable hydrolysis of fruit esters was noticed.
INFLUENCE OF HEAT, CULTIVAR AND MATURITY ON THE ANTHOCYANIDIN—3,5—DIGLUCOSIDES OF MUSCADINE GRAPES
Authors: FLORA L. F. 
Published: August 2006

ABSTRACTIn order to assess the effects of heat, cultivar and maturity upon muscadine grape anthocyanins (Acys), the Acys were extracted from heated muscadine juices, from 11 cultivars of muscadines, and from muscadines separated into levels of maturity. Individual Acys were separated by thin‐layer chromatography (TLC) and quantitated by densitometry. Heating resulted in relative increases in the 3,5‐diglucosides of cyanidin (Cy), malvidin (Mv) and peonidin (Pn) at the sacrifice of delphinidin (Dp) and petunidin (Pt)‐3,5‐diglucosides. Except for an initial sharp loss of Mv, Dp degraded most rapidly with heating followed by Pt, Cy, Mv, and Pn. Total Acys in the 11 cultivars ranged from 40 to 403 mg/lOOg fruit with wide variations in the relative contents of individual Acys. Dp was usually the most prevalent Acy in the pigment complex followed by Cy or Pt, Pn and Mv. Cultivars with relatively high Mv and total Acys contents yielded juices and jellies with the highest quality and most stable colors. Harvest date influenced relative percentages of Pn, Mv, and Dp. Maturity level influenced the relative percentage of Mv and concentrations of all Acys.
PRODUCTION OF FRUCTOSE FROM JERUSALEM ARTICHOKE BY ENZYMATIC HYDROLYSIS
Authors: BYUN SI MYUNG , NAHM BAEK HIE 
Published: August 2006

ABSTRACTUsing an extracellular β‐fructosidase, inulase, which hydrolyzes β‐2: 1′‐linked fructose polymers, 90% of the total sugar in the extract of Jerusalem artichoke tubers were hydrolyzed to free sugars which consisted of 77% fructose and 23% glucose. Fructose in the hydrolyzate was separated by Dowex 1‐X8 ion exchange chromatography and was obtained with overall recovery 61%.
EFFECTS OF METHIONINE FORTIFICATION ON SOY PROTEIN AND BEEF–SOY PROTEIN MIXTURES
Authors: ANDERSON R. H. , SAARI A. L. , MULLEY E. A. 
Published: August 2006

ABSTRACTThe effects of the addition of d,l‐methionine on the biological value of textured soy protein (TSP) and mixtures of TSP and beef were studied. The biological value of soy protein, as measured by the PER method, is increased by the addition of d,l‐methionine to TSP. The optimum level of addition of d,l‐methionine is approximately 1.0% based on the protein content of the soy product. This level of addition causes a minor problem in flavor of ensuing products and a noticeable disagreeable odor during the cooking of some products. Mixtures of beef (two parts) extended with one part by weight of hydrated TSP (two parts water, one part dehydrated TSP by weight) had PER Values as high as similar mixtures containing added d,l‐methionine. Variations in the PER between laboratories on identical samples made quantitative comparison difficult. As in a previous investigation of parameters influencing the PER of proteins, inconsistency in results between different laboratories on identical samples was encountered.
DEVELOPMENT AND STORAGE STABILITY OF INTERMEDIATE MOISTURE CARROT
Authors: JAYARAMAN K. S. , GUPTA D. K. DAS 
Published: August 2006

ABSTRACTIntermediate moisture carrot slices were prepared by soaking the blanched slices for 12–16 hr in 6% brine followed by partial hot air dehydration to 50% moisture. Sucrose and glycerol at 10% and 5% levels respectively in the soak solution improved their texture on rehydration significantly. The concentrations of additives used were sufficient to ensure microbiological stability at the IM level but reached tolerable levels to taste on rehydration. Coating of the slices with BHA combined with mild compression yielded a shelf life of more than 6 months at room temperature and 37°C as judged by carotene loss and off‐flavor development.
CHEMICAL AND SENSORY CHANGES IN FREEZE‐DRIED CHICKEN AND PORK DURING HIGH TEMPERATURE, OXYGEN‐FREE STORAGE
Authors: TOWNSEND W. E. , KLOSE A. A. , LYON B.G. 
Published: August 2006

ABSTRACTChemical and sensory changes were determined in cooked diced chicken, and raw and cooked sliced pork that were freeze dried to residual moisture levels of less than 2% and stored in sealed tin cans under nitrogen at –40, 28, 38 and 48°C for 1,3 and 6 months. Orsat analysis of headspace gas confirmed the absence of oxygen and no carbon dioxide developed during storage. Level of glucose in general decreased with increasing temperature and time of storage. Lactic acid content was 50 to 100‐fold that of glucose on a molal basis and exhibited no detectable change over 6 months at temperatures up to 48°C. No appreciable change in the level of e‐amino nitrogen was apparent. Reducing substances, expressed as ascorbic acid, increased with temperature and time of storage. There were no marked changes in percent rehydration due to storage temperature and time for cooked diced chicken, and raw and cooked sliced pork. Sensory evaluation, by triangle tests, of the differences between control samples at ‐40°C and samples at 28, 38 and 48°C detected deterioration in cooked chicken at 48°C for 1 month and thereafter; and at 38°C for 3 months and thereafter. For raw pork, significant deterioration was detected at 38 and 48°C at 3 months and thereafter. For cooked pork significant deterioration was detected at all storage times and temperatures, compared to the control.
ACCELERATION OF LIPID OXIDATION IN FROZEN MACKEREL FILLET BY PRETREATMENT WITH MICROWAVE HEATING
Authors: KE P. J. , LINKE B. A. , ACKMAN R. G. 
Published: August 2006

ABSTRACTFresh mackerel fillets with skin on were pretreated, before frozen storage at –15°C by microwave heating at 2450 MHz for 5, 10 and 20 sec. During 6 months, the lipids of the skin and meat of the fillets were separately examined for quality variations by chemical methods such as TBA, POV and FFA. Pro‐oxidant effects on lipids in mackerel fillets pretreated for 20 sec were shown by an increase of TBA molar value of 200% and 100% in the skin and meats, respectively, after 6 wk of frozen storage at –15°C. In fillets stored for 6 months, the rate of increase in POV in the pretreated sample was twice that in the control. According to the RIM quality evaluation system, the life in frozen storage of mackerel fillets pretreated with microwave heating decreased proportionately with the time of pretreatment. The loss of storage life was as much as 60% (from 16 to 7 wk) compared with the control samples. It is suggested that the promotion of lipid oxidation in the fish pretreated with microwave energy should be considered as a particularly important factor affecting the quality during frozen preservation.
PAIRED COMPARISON AND TIME‐INTENSITY MEASUREMENTS OF THE SENSORY PROPERTIES OF BEVERAGES AND GELATINS CONTAINING SUCROSE OR SYNTHETIC SWEETENERS
Authors: LARSON‐POWERS NANCY , PANGBORN ROSE MARIE 
Published: August 2006

ABSTRACTBy paired comparison methods, concentrations of 0.75% and 0.86% calcium cyclamate and of 0.17% and 0.19% aspartame were equivalent in sweetness to 10% sucrose in distilled water at 3° and 22°C, respectively. Inherent bitterness of the compounds prevented precise assessment of relative sweetness for sodium saccharin in distilled water, and for the saccharin and cyclamate in flavored drinks. By application of linear regression to the paired comparison data, 0.07% aspartame was calculated as equal in sweetness to 10% sucrose in lemon, strawberry and orange drinks. Because the underlying bitterness of saccharin interfered with assessment of its sweetness, a time‐intensity technique was applied. Using a chart recorder to monitor time, time‐intensity (T‐I) measurements were made of the intensity and the duration of sweetness, bitterness, sourness and flavor in distilled water, and the same characteristics, plus flavor in three flavored drinks, and two flavored gelatins, sweetened with sucrose, cyclamate, or saccharin. T‐I curves for the sensory properties of aspartame closely resembled those for sucrose in all media. Cyclamate and saccharin imparted a marked, persistent bitterness to all carriers. In gelatin, samples containing 18% sucrose were firmer initially and took longer to manipulate to a liquid in the mouth than did gelatins containing 0.105% aspartame, 0.55% cyclamate, or 0.05% saccharin.
STUDIES ON WHEAT STARCH AND WHEAT FLOUR MODEL PASTE SYSTEMS
Authors: OLKKU JUHANI , FLETCHER STEVEN W. , RHA CHOKYUN 
Published: August 2006

ABSTRACTA Brabender Visco/amylo/Graph model VA‐V modified to accommodate higher torque was used to study gelatinization of wheat flour and wheat flour components in limited water concentration (solid concentration between 50.2 and 59.7%). Other solid ingredients in the mixture were sugar and molasses. Effect of ingredient variables (starch content of flour components, fraction of flour components or flour in the flour‐sugar mixture, and moisture contents of the mixture) and cooking variables (rpm of the cooker, temperature above the pasting temperature, and duration of cooking after reaching the pasting temperature) on maximum consistency and consistency of the paste at the end of cooking and moisture loss during cooking were investigated. Second order polynomial equations expressing relationships between ingredient and processing parameters are developed from the experimental results. Water content, flour content of solids, and starch content of flour all affect the consistency of the flour‐sugar‐water paste. The pasting temperature of starch or flour in sugar solution is a function of sugar concentration.
HOT‐PASTE VISCOSITY AND ALPHA‐AMYLASE SUSCEPTIBILITY OF HARD RED WINTER WHEAT FLOUR
Authors: MATHEWSON PAUL R. , POMERANZ Y. 
Published: August 2006

ABSTRACTAlpha‐amylase is recognized as a major contributor to the results of viscometric tests on wheat flour. The use of a simple, rapid colorimetric α‐amylase assay to routinely predict amylograph viscosity was studied. Particle size and overall composition of malt fractions did not affect the colorimetric test; and protein content of wheat flours did not consistently affect amylograph viscosity. Equivalent levels of α‐amylase from different malts had similar effects on amylograph viscosity of a single flour; however, a single malt produced various peak viscosities in different flours. The data suggests that the viscosity may be influenced by environmental conditions which alter the starch properties and thereby effect viscosity. Consequently, the colorimetric α‐amylase assay did not reliably predict amylograph viscosity of flours from various locations and environments.