bluuebunny/crossref_metadata_2025_split huggingface dataset:
LIPID CHARACTERIZATION OF BOVINE BONE MARROW
Authors: MELLO F. C. , FIELD R. A. , FORENZA S. , KUNSMAN J. E. 
Published: August 2006

ABSTRACTBones from six different anatomical locations of two young, two intermediate and two old bovine were used to characterize bone marrow lipids as a function of animal age and bone location with the view of utilizing these lipids for human consumption. Nonpolar lipids from bone marrow increased with increasing animal age. Oleate was the predominant fatty acid in both nonpolar and polar lipid fractions. There was a decrease in the unsaturated fatty acids in nonpolar and polar lipids from young to old bovine. As chronological age advanced the percent of triglycerides in bone increased while the percent of cholesterol esters, cholesterol, free fatty acids and diglycerides decreased. Some changes in lipids as a function of anatomical location were evident.
REDUCTION OF POLYCHLORINATED BIPHENYLS IN SHRIMP BY PHYSICAL AND CHEMICAL METHODS
Authors: KHAN M. A. , NOVAK A. F. , RAO R. M. 
Published: August 2006

ABSTRACTPolychlorinated biphenyls in the environment may constitute a potential health hazard to edible fishery products, which are caught in polluted waters, and/or packaged in materials containing PCBs. Since many state and federal agencies are concerned with the toxicity of PCBs in seafoods, this project was designed to develop physical and chemical methods (ultraviolet radiation and treatment with sodium nitrite) for eliminating these compounds from shrimp. Shrimp were treated with 1% sodium nitrite solution followed by 100 ppm solution of Aroclor 1254 and Aroclor 1260, mixtures of PCB containing 54% and 60% chlorine respectively. A parallel experiment was performed without sodium nitrite pretreatment. All samples were analyzed after sun drying for 12, 24, 36 and 48 hr. PCBs were recovered by extraction, Florisil column cleanup and gas chromatography. Individual chlorinated biphenyls were identified by combined GC and MS. Complete reduction of PCBs was observed for both Aroclor 1254 and 1260 in sodium nitrite treated shrimp after 30 and 48 hr respectively. Untreated samples exhibited complete degradation after a lag of 6 and 12 hr respectively for each of the PCB mixtures. Pretreatment of shrimp with 1 % sodium nitrite considerably accelerated the reduction of PCBs. The rate of reduction was dependent on the percentage chlorine content of the PCB. Sun drying induced a stepwise reductive dechlorination with higher chlorinated biphenyls breaking to lower chlorinated biphenyls. The complete phenomena of degradation was presumed to be either one or a combination of reductive dechlorination, polymerization and isomerization processes. Since sun drying is a common practice in many parts of the world, this process could eliminate or reduce toxic polychlorinated biphenyls from seafoods.
FUNCTIONAL PROPERTIES OF NOVEL PROTEINS: ALFALFA LEAF PROTEIN
Authors: WANG J. C. , KINSELLA J. E. 
Published: August 2006

ABSTRACTFunctional properties of protein concentrates from alfalfa leaves (ALP) prepared by several methods were determined. Minimum solubilities occurred around pH 3.5–4; sodium chloride 0.05–0.2M had little effect on minimum solubility. Extraction of the lipids from ALP with acetone decreased solubility slightly; increased the bulk density (2‐3‐fold); and reduced water and fat absorption capacities by 50% compared to the controls. Both emulsifying activities and emulsion stabilities of ALP samples were generally better than those of soy protein concentrate but poorer than those of soy sodium proteinate i.e., average of 57, 48 and 87 and 60, 50 and 90%, respectively. Emulsifying capacity of ALP samples were reduced following acetone extraction.
DYNAMICS OF FREEZING AND THEIR EFFECTS ON THE WATER‐HOLDING CAPACITY OF A GELATINIZED STARCH GEL
Authors: CHAN W. S. , TOLEDO R. T. 
Published: August 2006

ABSTRACTStarch gels undergo retrogradation when cooled to freezing temperatures. The extent of starch retrogradation as measured by the water‐holding capacity (WHC) was found to be primarily dependent upon the time of residence in the region in the freezing temperature curve where water to ice transformation occurred, and the freezing process used. Very little change in the WHC occurred while precooling the material to the freezing point, and reducing product temperature below the freezing temperature resulted in a very small change in the WHC from that at the end of the phase change. An inverse relationship was observed between the WHC of the frozen starch gel and the extent of reconstitution, as measured by the WHC and viscosity of the product reconstituted after freezing, pressing and dehydration. A readily reconstituted dried starch gel with a low bulk density was obtained when the WHC of the wet material prior to drying was at a minimum.
KINETICS OF QUALITY DEGRADATION: ASCORBIC ACID OXIDATION IN INFANT FORMULA DURING STORAGE
Authors: SINGH R. PAUL , HELDMAN D. R. , KIRK J. R. 
Published: August 2006

ABSTRACTThe use of mathematical computer‐aided simulations of liquid food quality degradation during storage requires the prior knowledge of kinetics of the reaction rates. In this paper a procedure to obtain this type of information is discussed. The objectives of this study were (1) to determine the rates of ascorbic acid oxidation and oxygen uptake in infant formula and (2) to determine the influence of light intensity on rates of ascorbic acid oxidation and oxygen uptake during storage. The quality index studied in this research was reduced ascorbic acid. Infant formula was selected as the model system. The overall reaction of ascorbic acid degradation and oxygen uptake was assumed and confirmed to be a second‐order reaction under limited dissolved oxygen presence in the liquid. The second‐order rate constants were calculated for ascorbic acid degradation and dissolved oxygen uptake in infant formula samples exposed to light in 1‐cm deep exposure cells. These storage experiments were conducted at five light intensities (dark, 1071 lux, 2142 lux, 3213 lux and 4284 lux) and three initial dissolved oxygen concentrations (1.0 ppm, 4.86 ppm and 8.71 ppm). The results indicated that in samples exposed to light, an increase in initial dissolved oxygen content increased the second‐order rate constants.
KINETICS OF OXYGEN UPTAKE IN LIQUID FOODS
Authors: MACK T. E. , HELDMAN D. R. , SINGH R. P. 
Published: August 2006

ABSTRACTAn important consideration in the investigation of liquid food quality degradation by oxidative reactions is the kinetics of oxygen uptake. The purpose of this research was to investigate oxygen uptake rates in a liquid food during storage. A commercially prepared infant formula was used as the model system. The influence of three variables (light intensity, storage temperature and initial concentration of dissolved oxygen) on the rate of oxygen uptake was determined. Results of the study indicated that the oxygen uptake in liquid foods follows fist order rate kinetics during the first 24 hr of storage. In the range of 0–4300 lux, it was found that the rate of oxygen uptake increases linearly with increasing light intensity. The rate of oxygen uptake at three different levels of initial dissolved oxygen from 1 mg/liter to nearly saturation showed that the rate of oxygen uptake increases linearly with increasing initial dissolved oxygen concentration. The influence of temperature on rate of oxygen uptake indicated that the Arrhenius equation could be used to describe the relationship.
REDUCTION OF LIQUID WASTE LOADS IN SWEET CORN PROCESSING BY CHANGING SEQUENCE OF UNIT OPERATIONS
Authors: DOUGHERTY RICHARD H. 
Published: August 2006

ABSTRACTMore than 70% of the BOD generated in liquid waste during sweet corn processing reportedly comes from the cutting, washing and blanching operations. The effects of manipulating these operations on BOD and COD were evaluated. Three different sequences were used in combination with both water and steam blanching techniques under pilot plant conditions. Three replications were performed in 1973 and six replications in 1974. The average BOD/COD ratio was 0.56. Steam blanching yielded significantly lower BOD and COD than did water blanching. When corn was first blanched on the cob and then cut and washed, COD was reduced by approximately 50% from the standard cut/wash/blanch sequence. Succulometer values and soluble solids levels in the product were not significantly affected by type of blanch. However, volumes of expressed liquid from succulometer tests were significantly lower for the blanch/cut/wash sequence than for the other two sequences. Blanching on the cob was probably causing gelation of the starches, thus binding water in the kernels.
DMS LEVELS IN THE AROMA OF COOKED FROZEN SWEET CORN AS AFFECTED BY CULTIVAR, MATURITY, BLANCHING AND PACKAGING
Authors: DlGNAN DENNIS M. , WILEY ROBERT C. 
Published: August 2006

ABSTRACTDimethyl sulfide (DMS), measured by gas chromatography, in the aroma of frozen and fresh sweet corn after cooking varied significantly due to cultivars, maturity, blanching techniques and packaging types. DMS was observed to decrease with maturity. Corn blanched on the cob contained more DMS (1.8 μg/ml) compared to corn blanched off the cob (1.3 μg/ml). Corn packaged in paperboard boxes exhibited less DMS (1.0 μg/ml) than corn packaged in either vacuum cans (1.7 μg/ml) or plastic pouches (2.0 μg/ml). Panelists indicated a range of 2.0–4.0 μg/ml DMS in air as being most acceptable in terms of cooked corn aroma.
EXTRACTION OF OLIGOSACCHARIDES DURING COOKING OF WHOLE SOYBEANS
Authors: KU SHUN , WEI L. S. , STEINBERG M. P. , NELSON A. I. , HYMOWITZ T. 
Published: August 2006

ABSTRACTRaffinose and stachyose present in soybeans have been reported to cause flatulence. The objective of this work was to study the aqueous extraction of whole soybeans during water cooking to determine optimum conditions for maximum removal of oligosaccharides with minimum loss of protein. Chief variables were bean to water ratio (1:3, 1:5, 1:7.5 and 1:10) and pH. Residual oligosaccharides in the soybeans were determined by silylation followed by GLC analysis. During 20 min boiling in water, a 1:10 ratio resulted in 33% oligosaccharide extraction (g per 100g original oligosaccharide) with 1% protein loss (g per 100g original protein) while a 1:3 ratio gave only 7.7% oligosaccharide removal with 0.9% protein loss. When the time was extended to 60 min, a 1:10 ratio resulted in 59% extraction with 2.6% protein loss and 12% total solids loss (g per 100g original soybean solids). With the latter treatment, sucrose fell from 6.5 to 3.0% dry basis and fructose fell from 1.6% to 1.0%. Addition of 0.5% NaHCO3 to the tap water (initial pH 8.1) increased ohgosaccharide removal but trebled protein loss to 6.8% while addition of HCI to initial pH 4.3 gave about the same protein loss and oligosaccharide removal as tap water.
EFFECT OF VARYING FINAL INTERNAL TEMPERATURE ON SHEAR VALUES AND SENSORY SCORES OF MUSCLES FROM CARCASSES SUSPENDED BY TWO METHODS
Authors: HOSTETLER R. L. , DUTSON T. R. , CARPENTER Z. L. 
Published: August 2006

ABSTRACTA comparison of changes in tenderness in response to heat was made between meat from three animals that had one side suspended from the achilles tendon and the other side suspended from the obturator foramen. There was a decrease in tenderness due to heating muscles to higher internal temperatures as evidenced by higher shear force values and lower sensory panel scores for all muscles, except for shear of the longissimus, biceps femoris, and psoas major and ease of fragmentation for the longissimus and the gluteus medius. Analysis of the regression lines of shear and fragmentation versus mean temperature at a given cooking time indicated there was more toughening due to higher internal temperatures in a majority of muscles that were allowed to shorten than there was in those that had been prevented from shortening. These data indicate that muscles which are tenderized by prevention of shortening are less susceptible to toughening when cooked to greater degrees of doneness.
PALATABILITY AND OTHER CHARACTERISTICS OF REPEATEDLY REFROZEN CHICKEN BROILERS
Authors: BAKER R.C. , DARFLER J. M. , MULNIX E. J. , NATH K. R. 
Published: August 2006

ABSTRACTTo determine the effect of refreezing on broiler carcasses, three separate lots of commercially processed chickens were packaged in polyethylene bags and frozen at ‐18° or ‐30°C. At 2–4 day intervals they were thawed at room temperature for 7–8 hr (to 4°C internal). Random carcasses were removed for testing and the remainder refrozen, up to five times. Tests included taste paneling and visual observations for sliminess and bone discoloration, total moisture, TBA values, shear values and total viable counts. Total drip and total losses were also calculated. Results showed that taste panel scores for tenderness, juiciness, flavor and overall acceptability of roasted breast meat were not affected by five refreezings. Visual observations showed no appreciable increase in sliminess or bone discoloration due to repeated refreezings. Total drip increased but total loss (which included cooking losses) changed little after the first refreezing. Total moisture in the cooked product and shear values for dark meat showed no change, while shear values for light meat decreased. TBA values did not increase over those for the control until after four refreezings. It appears, from the results of this study, that poultry can be safely refrozen several times, providing the meat is handled properly.
ACCEPTABILITY OF PICKLED QUAIL EGGS
Authors: ANGALET S. A. , WILSON H. R. , FRY JACK L. 
Published: August 2006

ABSTRACTBOBWHITE QUAIL EGGS were pickled in five different egg pickling solutions to test consumer acceptability of pickled quail eggs. A seven‐point hedonic scale for acceptability, excellent (+3) to terrible (–3), was used to evaluate the eggs. Four different groups were used for a total of 129 panelists. Quail eggs from all five recipes were generally well accepted by the taste panelists. 70% or more scored eggs from three recipes as excellent, very good or good: “Kansas Spicy” (74%), “Sweet and Sour” (71%) and “Dill Egg” (71%). The data indicate that pickled quail eggs are an acceptable market product.
SURVIVAL OF Clostridium perfringens IN RUMP ROASTS COOKED IN AN OVEN AT 107° OR 177°C OR IN AN. ELECTRIC CROCKERY POT
Authors: SUNDBERG ALICE DITTMER , CARLIN AGNES FRANCES 
Published: August 2006

ABSTRACTThe objective was to determine the survival of C. perfringens S‐45 in inoculated rump roasts (1.6 kg) cooked in an electric crockery pot set on low or in an electric oven set at 107° or 177°C. Log counts for raw samples from roasts inoculated with C perfringens were 6.30/g for vegetative cells and 3.17/g for spores. Final internal temperatures and cooking times were 81°C and 10 hr for the crockery pot, 85°C and 9 hr for the slow oven, and 77°C and 21/2 hr for the moderate oven. Total cooking losses were 38 and 39% for roasts cooked in the crockery pot or slow oven and were lower, 32%, for roasts cooked in the moderate oven. Each cooking method reduced C perfringens cell counts by at least 3.4 log cycles and spore counts by at least 0.6 log cycle. Analysis of variance indicated that the counts of vegetative cells and spores on the cooked roasts were similar for the three methods of cooking.
CHARACTERISTICS OF FROZEN FRIED CHICKEN PRODUCTS OBTAINED FROM A RETAIL STORE
Authors: L.WANG P. , DAY E. J. , CHEN T. C. 
Published: August 2006

ABSTRACTFrozen fried chicken products were purchased monthly from a grocery store for 9 months. Two national brands were selected and 10 samples of each were studied. There was a significant difference (P < 0.01) between brands in percentages of meat, coating, bone and edible portions. Brand A contained 9.7% higher meat content than brand B but the coating content was 7.0% lower than the brand B. In general, the moisture and fat contents comprised approximately 49.7% and 14.5% of the edible portions, respectively. The ranges for TBA, peroxide and acid values of the edible portions were 2.1–9.2, 7.0–25.5 and 0.99–2.64, respectively.
A NEW METHOD OF ESTIMATING THERMAL PROCESS TIME FOR A GIVEN F VALUE
Authors: SHlGA IWAO 
Published: August 2006

ABSTRACTOn the basis of the straight‐line relationship between the F value and square of process time divided by 100 (th2· 10−2) found in this work, a new simple method was developed applying the principle of linear interpolation to estimate process time for a given F value, For calculating F value, the following equation was proposed: FZ250= 10(Tr — 250)/z(fh · Bh + fc · Bc). Concepts of functions Bh and Bc, and procedures for preparing tables of values of these functions are described briefly.
GLUTARIC ACID: A POTENTIAL FOOD ACIDULANT
Authors: MERTEN H. L. , BACHMAN G. L. 
Published: August 2006

ABSTRACTSome physical and chemical properties of glutaric acid which pertain to its potential use as a food acid were studied. Comparisons were made between it and some approved food acids regarding solubility, hygroscopicity, acidity and rate of sucrose inversion. Results reveal favorable chemical and physical properties, making it an attractive prospect for a new food acidulant.
CHEMICAL COMPOSITION OF BUFFALO GOURD, A POTENTIAL FOOD SOURCE
Authors: BERRY J. W. , WEBER C. W. , DREHER M. L. , BEMIS W. P. 
Published: August 2006

ABSTRACTVarious parts of the perennial Buffalo gourd, Cucurbita foetidissima HBK, have been analyzed for crude protein, crude fat, acid detergent fiber, lignin, ash and gross energy content. The embryo, which contains about 48% oil, has a protein content exceeding 70% after oil has been extracted. The content of linoleic acid in the oil ranges from 45–65%. The roots contain more than 55% starch on a dry‐weight basis. The vine forage and fruit pulp have potential as a roughage source for ruminants. This feral plant is well adapted to arid lands and merits further investigation as a possible source of oil, protein and starch.
APPLICATION OF MICROSCOPIC TECHNIQUES TO THE DESCRIPTION OF STRUCTURE OF DEHYDRATED FOOD SYSTEMS
Authors: GEJL‐HANSEN F. , FLINK J. M. 
Published: August 2006

ABSTRACTA wide variety of optical microscopic techniques are available for elucidation of the structure of materials. Many can be applied by the food scientist for studying the structure of dehydrated food materials and the influence of the structure on physical properties of the food. Also recent developments in scanning electron microscopes and related instruments permit new approaches to the study of food structure. The application of some of these microscopic techniques for studying the structure of dehydrated food materials and of the relationship of the observed structure on some physical properties of the foods will be described by use of a number of selected examples.
EFFECT OF ORDER‐OF‐MIXING ON aw LOWERING ABILITY OF FOOD HUMECTANTS
Authors: SLOAN A. E. , WALETZKO P. T. , LABUZA T. P. 
Published: August 2006

ABSTRACTThe effect of the order‐of‐mixing on four humectants of major concern to the U.S. pet food industry was investigated using a meat‐soy flour model intermediate moisture dog food system. Humectants were added dry or as a solution and the resultant water activities were measured. Both adsorption and desorption curves for pure humectant/water systems were prepared for each humectant. Even though the isotherms of some humectants exhibit a hysteresis effect, there was no significant difference in the final aw achieved as a result of the order‐of‐mixing in the aw range of intermediate moisture food products.
EFFECTS OF THERMAL STRESS AND REDUCED WATER ACTIVITY ON CONIDIA OF Aspergillus parasiticus
Authors: ADAMS GARY H. , ORDAL Z. JOHN 
Published: August 2006

ABSTRACTConidia of Aspergillus parasiticus (an aflatoxin producer) were harvested from an agar medium, centrifuged, and resuspended in 0.05% Tween‐80. The suspension was subjected to a thermal stress of 51°C for up to 4 hr. Viability and thermal injury were evaluatd by the use of two plating media, yeast extract agar and yeast extract agar + 10% NaCl. Evidence of injury was demonstrated by the difference in colony counts on the two media. The number of injured cells increased as the heating time continued Colonies from injured conidia developed more slowly than colonies from unheated conidia. The effect of a reduced water activity (aw) was evaluated by comparing the ability of unheated and heated conidia to grow in media of differing water activities. A most probable number technique was used to measure growth. Media of reduced aw limited the ability of injured conidia to outgrow as compared to unheated conidia. Continued storage of injured conidia in media of reduced aw eventually resulted in a loss of colony‐forming ability. Solutes used to lower aw were sodium chloride, glycerol, and sucrose.
DEVELOPMENT OF VOLATILE AROMA COMPOUNDS IN ARCTIC BRAMBLE, Rubus arcticus L.
Authors: KALLIO HEIKKI 
Published: August 2006

ABSTRACTThe formation of volatile aroma compounds of a wild strain cultivated arctic bramble, Rubus arcticus L. was studied during the ripening of the berries in the field. The amount of 2,5‐dimethyl‐4‐methoxy‐2,3‐dihydro‐3‐furanone, which is the most important aroma compound for the berry, increased from 0.2 up to over 20% of the volatiles. The total content of the most appreciable groups, alcohols, acids and esters, varied between 35–66%. The amount of the acids studied, acetic, 3‐methyl‐2‐butenoic, 2‐methylpropanoic, 3‐methylbutanoic and 3‐methyl‐3‐butenoic, increased up to ca 5% during the ripening. The relative amounts of 2‐heptanol, benzylalcohol, cis‐3‐hexen‐1‐ol, 2‐phenyl‐ethanol, 1‐butanol and 1‐hexanol decreased from unripe to over‐ripe samples, whereas tram‐3‐penten‐1‐ol, 3‐methyl‐2‐buten‐1‐ol, linalool, ethanol, α‐terpineol and geraniol increased up to the ripe stage and began to decrease after that. The esters, ethyl acetate, methyl pyruvate, 2‐methyl‐2‐butenyl acetate, benzyl acetate and cis‐3‐hexenyl acetate followed mainly the same pattern as the alcohols mentioned last. The three carbonyl compounds measured were acetone, 2‐heptanone and 2‐methyl‐2‐butenal, of which the last mentioned showed extremely rapid increase until the berries were ripe. The content of acetoin increased drastically during the ripening of the fruit.
A TEST OF THE MUTAGENIC EFFECTS OF SORBITOL ON Drosophila melanogaster
Authors: ABBOTT DAVID M. , BOWMAN JAMES T. 
Published: August 2006

ABSTRACTThis investigation critically examines the genetic effects of sorbitol in Drosophila melanogaster. Tests for the induction of somatic mutations, sex‐linked recessive lethals, and chromosome loss paralleled by appropriate positive and negative controls were performed. In all experiments, sorbitol proved to be nonmutagenic. In fact, the frequencies of exceptions in sorbitol‐treated flies proved to be less than that in untreated controls.
CHANGES IN PHOSPHOLIPIDS IN CHICKEN TISSUES DURING COOKING IN FRESH AND REUSED COOKING OIL, AND DURING FROZEN STORAGE
Authors: LEE W. T. , DAWSON L. E. 
Published: August 2006

ABSTRACTChicken pieces were cooked in fresh corn oil and in corn oil previously heated up to 42 hr. Both raw and cooked chicken pieces were also frozen and stored for periods up to 6 months prior to analyses. Phospholipids were separated from muscle and skin, and identified primarily as phosphatidylethanolamine, phosphatidylserine, phosphatidylcholine, sphingomyelin and lysophosphatidylcholine. Total phosphorus content of phospholipids decreased during cooking in fresh corn oil by chemical reactions and/or by rendering fats from muscle. Phosphatidylcholine decreased the most. Use of reheated corn oil accentuated the changes in phospholipids. During frozen storage, phosphorus content of muscle decreased by an amount similar to that which occurred during cooking. Chicken skin contained less total phosphorus than muscle, and increased slightly during the cooking process.