bluuebunny/crossref_metadata_2025_split huggingface dataset:
DEGRADATION RATES OF VULGAXANTHINE I
Authors: SINGER J. W. , von ELBE J. H. 
Published: December 2006

ABSTRACTThe yellow pigment, vulgaxanthine 1, was isolated and purified from yellow beets (Beta vulgaris var. lutea) to study its potential as a food colorant. Purification was accomplished by anion exchange chromatography (Sephadex DEAE), followed by adsorption chromatography on polyamide powder. Relative quantification was based on peak areas obtained by high pressure liquid chromatography (HPLC). Vulgaxanthine I was more stable at pH 5.0 than 3.0 or 7.0, and less stable in purified form than in beet juice. Half‐life values of the pigment at pH 5.0 were determined to be 27, 100, and 282 min at temperatures of 65, 55, and 45°C, respectively. The activation energy was calculated to be 25.2 ± 3.9 kcal/mole. These results show that vulgaxanthine I is quite heat labile in an oxygen‐free system and would suggest that its usefulness as a food colorant is limited to foods subjected to low temperature processing or foods subjected to a short shelf life.
Klebsiella AND OTHER BACTERIA ON ALFALFA AND BEAN SPROUTS AT THE RETAIL LEVEL
Authors: PATTERSON J. E. , WOODBURN M. J. 
Published: December 2006

ABSTRACTSprouts from nine producers were sampled from retail outlets and the microbial flora identified. Total aerobic plate counts were 108 cells/g; psychrotrophic counts were 107 cells/g; lactobacilli and fecal streptococci counts were low. Total coliforms and confirmed Klebsiella counts were each 106 cells/g. Fecal coliforms appeared to be part of the normal flora of sprouts (1,100 to 240,000 MPN per 100g). These were primarily K. pneumoniae. Sixty‐four percent of selected K. pneumoniae isolates were fecal coliform positive. The presence of K. pneumoniae in large numbers is a potential public health problem for people with decreased resistance.
EFFECTS OF CHEMICAL TREATMENTS AND CONTROLLED ATMOSPHERES ON POSTHARVEST NITRATE‐NITRITE CONVERSION IN SPINACH
Authors: AWORH OGUGUA C. , HICKS JAMES R. , LEE CHANG Y. , MINOTTI PETER L. 
Published: December 2006

ABSTRACTVarious controlled atmospheres and chemical treatments on post‐harvest nitrate‐nitrite conversion in fresh spinach (Spinaciu oleracea L.) were investigated. Substantial nitrite accumulated in spinach held in low 02 (1%) at 10®C for 10–15 days relative to that held in air. High CO2 (15–18%) at 10®C reduced nitrite accumulation provided the storage period did not exceed 10 days. Nitrate reductase activity was reduced 80% in leaves held for 2 days at 10®C and could not be detected in leaves held for 5 days or longer. Leaves dipped in 1% and 5% DHA‐S and subsequently held for 15 days at 10®C showed signs of physiological injury and accumulated high levels of nitrite, particularly at the 1% concentration, relative to water‐dipped controls where some nitrite accumulated but no leaf injury was seen. Compared to a water dip, nitrite accumulation was somewhat lessened by dipping in a 500 ppm chloramphenicol solution. Little conversion of nitrate to nitrite occurred in fresh spinach held dry. Nitrite‐N levels exceeding 20 ppm were found only in visibly decayed samples.
EFFECT OF PLANT GROWTH REGULATORS ON PLANT NUTRIENTS
Authors: GRAHAM HORACE D. , BALLESTEROS M. 
Published: December 2006

ABSTRACTTomato, pea, and New Zealand spinach plants were treated with gibberellic acid, Cycocel, and Phosfon. The tomatoes, green peas, and spinach leaves were analyzed for proteins, soluble carbohydrates, starch, ascorbic acid, niacin, β‐carotene, and titratable acidity. Cycocel and Phosfon increased proteins in all products, starch in green peas and tomatoes, and ascorbic acid in spinach and tomatoes. Cycocel increased β‐carotene in spinach and tomatoes. Phosfon increased β‐carotene in tomatoes and soluble carbohydrates in green peas and tomatoes. Gibberellic acid increased proteins, soluble carbohydrates, and ascorbic acid in all the products and starch and β‐carotene in the tomato. Gibberellic acid caused extended growth, production of smaller tomatoes and beans, and more disease‐susceptible plants. Cycocel‐ and Phosfon‐treated plants were sturdier, greener, water and insect resistant, and produced larger tomatoes or beans or thicker spinach leaves.
ULTRASTRUCTURAL CHANGES IN SOYBEANS DURING PROCESSING TO YIELD DESOLVENTIZED‐TOASTED MEAL
Authors: BAIR C. W. , SNYDER H. f. 
Published: December 2006

ABSTRACTMicroscopic examination of conventionally processed soybeans showed that flaking was sufficient to disrupt almost all of the cotyledon cells but had little effect on protein bodies or lipid bodies. Hexane extraction changed the surface of protein bodies from smooth to granular. Desolventizing‐toasting was disruptive to cell walls and caused protein bodies to agglomerate.
PROTEIN METABOLISM, GROWTH, AND LIVER COMPOSITION OF YOUNG RATS FED COMBINATIONS OF WHEAT, SOY CONCENTRATE, AND PEANUT PROTEIN WITH ADDED N‐ACETYL‐L‐METHIONINE
Authors: OBIZOBA I. C. 
Published: December 2006

ABSTRACTFifty‐six Sprague‐Dawley male rats (55g) were divided into 8 groups of 7 rats each on the basis of body weight and fed 7 isonitrogenous diets in which wheat flour (WF), soy concentrate (SC), peanut flour (P), and N‐acetyl‐L‐methionine (AcMet) in different combinations provided 12.5% protein for 35 days. Combinations of WF (70%) with SC (30%) or P (30%) or a blend of SC (15%) with Acmet (0.28‐0.29%) produced varied effects on body weight, nitrogen digestibility, food intake, nitrogen retention, liver weight, liver nitrogen (N), and liver lipids (P < 0.05). Supplementation of WF diet with SC alone or in combination with AcMet produced N retention comparable to that of animals fed casein as control diet (P > 0.01). Addition of SC alone or SC plus Acmet to WF increased food intake, body weight gain, N retention, N digestion, liver weight, and liver N better than addition of an equal amount of P or P plus AcMet to WF (P < 0.01). These results appear to suggest that wheat protein was improved by the addition of various levels and blends of SC and AcMet; that the pattern of amino acids produced by these mixtures were equally utilized as those furnished by casein; and that SC is superior to 9 as a supplement to WF as judged by weight gain, digestibility, N retention, liver weight, and liver N.
HEAT INACTIVATION OF TRYPSIN INHIBITOR IN FRESH GREEN SOYBEANS AND PHYSIOLOGICAL RESPONSES OF RATS FED THE BEANS
Authors: COLLINS J. L. , BEATY B. F. 
Published: December 2006

ABSTRACTFresh green soybeans were heated in boiling water for up to 9 min to destroy trypsin inhibitor (TI) activity. The beans were tested for TI activity and fed to rats to ascertain physiological responses. TI activity was destroyed rapidly; after 1 min, 62.4% was destroyed and after 3 min, 90%. As expected, raw (unheated) beans had an adverse effect on weight gain; however, rats receiving beans from all heating durations exhibited less gain than rats fed casein. Protein efficiency ratio (PER) was 1.20 when rats were fed raw beans. However, PER increased with time of heating such that at 9 min PER was 1.90. Pancreatic hypertrophy occurred only in rats fed raw beans. The liver weighed less in rats fed raw beans than in rats fed heated beans or casein. Lipid content of liver from rats fed raw beans was greater than that from rats fed heated beans or casein. The protein content of liver from rats fed raw beans was lower than that from rats fed heated beans or casein.
INFLUENCE OF ROASTING TIME ON SENSORY ATTRIBUTES OF FRESH ROASTED PEANUTS
Authors: BUCKHOLZ L L. , DAUN H. , STIER E. , TROUT R. 
Published: December 2006

ABSTRACTTwo varieties of peanuts, Runner #1 and Spanish, were roasted at 163°C for 7, 8, and 9 min to produce light, medium, and dark roast samples. Sensory evaluation was conducted with a trained panel using a 9‐point hedonic scale to rate strength and desirability of odor and flavor. An analysis of variance performed on panel scores produced a standard deviation of 1.81. Statistically significant differences were found among varieties and roasting conditions. Volatile components were collected on Tenax GC followed by characterization and quantitation by gas chromatography (CC). Statistical analysis was used to correlate sensory and instrumental analysis. Stepwise regression showed good correlation between sensory properties and selected GC peaks. The coefficient of determination for the selected peaks averaged 0.9580. Prediction of strength and flavor quality will be possible using the developed equation y = a + b1 (x1+ b2 (x2).
CHARACTERIZATION AND QUANTIFICATION OF STARCH IN COCOA BEANS AND CHOCOLATE PRODUCTS
Authors: SCHMIEDERAND R. L. , KEENEY . G. 
Published: December 2006

ABSTRACTAverage starch content was 5.30%, range 4.50‐7.00%, for 12 lots of cocoa beans representing major geographic regions of production. Starch content of beans increased as the fruit grew and ripened. An increase in starch content was also observed during fermentation, probably due to loss of soluble solids through exudative sweating. Characteristics of isolated starch were identical, irrespective of bean source. Granule size varied from 2 μm to 12.5 μm, with 80% being 2 pm to 6 pm in diameter. Gelatinization started at 61°C and was completed by 68°C. Cocoa starch was 36% amylose and 64% amylopectin. Dutching (alkali treatment) did not affect starch content. Among products analyzed, starch contents were: cocoa, 16%; chocolate liquor, 7%; dark chocolate, 3%; milk chocolate, 1%. Starch measurements for milk chocolate suggest some form of complexing between milk protein and cocoa starch.
PIGMENTS PRODUCED BY Monascus purpureus WITH REGARD TO QUALITY AND QUANTITY
Authors: BRODER C. U. , KOEHLER P. E. 
Published: December 2006

ABSTRACTA simple methanolic extraction was used to evaluate intracellular pigments produced by Monascus purpureus NRRL 2897 utilizing different carbon and nitrogen substrates. The colors of the pigment extracts were specified by C.I.E. dominant wavelength and purity as an indicator of the differences in hue and saturation. Media containing maltose as the sole carbon source yielded pigment extracts with the longest dominant wavelength (most red). Glucose and fructose containing media also yielded red pigments. Yeast extract was a superior nitrogen source for production of red pigments. The color specification of water solubilized pigment complexes depended greatly on the ammo acid or protein to which the pigment was associated. Water solubilized pigment complexes were considerably stable to pH changes but did not withstand high temperatures such as would be required for thermal processing.
SENSORY SCREENING OF SYNTHETIC SWEETENERS USING TIME‐INTENSITY EVALUATIONS
Authors: SWARTZ MARSHA 
Published: December 2006

ABSTRACTTo evaluate aftertaste (AT) in sweeteners, time‐intensity (TI) sensory studies were conducted using individuals who recorded intensity of AT as time passed on a strip chart recorder. The panelists were first trained to consistently evaluate TI properties for common sweeteners such as sucrose and saccharin. The trained panel gave reproducible results on equal solutions, differentiated between various concentrations of the same substance, and generated different TI curves for compounds which are known to vary in their taste onset and lingering AT. A selected panel was employed to evaluate the properties for certain newly synthesized sweeteners.
INHIBITION OF Saccharomyces cerevisiae BY NATURALLY OCCURRING HYDROXYCINNAMATES
Authors: BARANOWSKI J. D. , DAVIDSON P. M. , NAGEL C. W. , BRANEN A. L. 
Published: December 2006

ABSTRACTThe antifungal activities of caffeic, p‐coumaric, ferulic, and chloro‐genie acids against Saccharomyces cerevisiae were investigated. Caffeic acid was found to exhibit little inhibition of growth, although the lag period was extended in the presence of 1000 ppm. Chloro‐genie acid had no effect on the organism. In contrast, p‐coumaric acid at 100 ppm increased the lag phase of S. cerevisiae, and above 250 ppm, inhibition after 72 hr growth was proportional to the concentration present. Ferulic acid caused an increase in lag phase at 50 ppm, while as little as 250 ppm resulted in complete inhibition. These results suggest that naturally occurring hydroxycinnamates may interfere with the fermentation of fruits by this yeast.
QUANTITATIVE ASPECTS OF PECTIC ACID HYDROLYSIS BY ENDO‐POLYGALACTURONASE FROM Rhizopus Arrhizus
Authors: LIU YUAN K. , LUH BOR S. 
Published: December 2006

ABSTRACTThe mechanism of hydrolysis of various pectic substrates by highly purified endo‐polygalacturonase from Rhizopus arrhizus (RAPG) was investigated. RAPG hydrolyzed pectic acids through a random attack mechanism. Under controlled conditions, after hydrolysis of the pectic acid (DP = 134) by RAPG for 48 hr at 30°C, the major end products were monogalacturonic acid (6.5%), dimer (18.0%), trimer (55.0%), tetramer (6.6%), pentamer (5.1%), hexamer (3.0%), and small amounts of other oligomers. RAPG reacted more quickly on pectic acids of intermediate molecular weight (DP = 24), and favored pectic acid rather than pectinic acid and pectins.
COOK/CHILL FOODSERVICE SYSTEM WITH A MICROWAVE OVEN: THIAMIN CONTENT IN PORTIONS OF BEEF LOAF AFTER MICROWAVE‐HEATING
Authors: DAHL C. A. , MATTHEWS M. E. 
Published: December 2006

ABSTRACTTwo heat processes were used to simulate preparation of beef loaf as would occur in hospital cook/chill foodservice systems. Thiamin content of beef loaf was evaluated before initial cooking; after initial cooking to 63‐66°C and 24 hr chilled storage at 6°C; and after 0, 20, 50, 80 or 110 set of microwave‐heating (2450 MHz; 1408W output). Values for thiamin, determined using a fluorometric method, were adjusted to account for weight losses after two heat processes and storage of the beef loaf. A decrease in thiamin content (mean 0.9 μg thiamin/g of beef loaf uncooked) was not related to time or end‐temperature of microwave‐heating. Microwave‐heating accounted for l/3 of the 30% total thiamin loss.
OPTIMUM COOKING TIMES FOR FLAVOR DEVELOPMENT AND EVALUATION OF FLAVOR QUALITY OF BEEF COOKED BY MICROWAVES AND CONVENTIONAL METHODS
Authors: BODRERO KEITH O. , PEARSON A. M. , MAGEE W. T. 
Published: December 2006

ABSTRACTBeef longissimus dorsi roasts weighing 200g, and cooked by microwaves or conventional methods for various times were evaluated for flavor and overall acceptability by an untrained panel. Analysis of the data by surface response methodology was utilized to ascertain optimum cooking times for flavor development. The optimum cooking time for conventionally roasted (electric oven at 177°C) meat was predicted to be 88 min as compared to 2.80 min for samples cooked by microwaves (2450 MHz). Samples cooked by conventional roasting generally received higher scores for acceptability and flavor than those cooked by microwaves. Flavor dilution profiles for aqueous extracts of the samples revealed that the conventionally cooked samples were rated slightly stronger in flavor, more pleasant and more meaty than samples cooked by microwaves.
UTILIZATION OF SLAUGHTER PLANT WASTE PROTEINS: AN INVESTIGATION ON THE NATURE AND SOME FUNCTIONAL PROPERTIES OF BOVINE RUMEN TISSUE PROTEINS
Authors: PERERA CONRAD O. , ANGLEMIER ALLEN F. 
Published: December 2006

ABSTRACTBovine rumen and skeletal muscle proteins were studied and compared. Solubility studies indicated that about 90% of the rumen proteins could be extracted at pH 3 or 10, when the tissue was well homogenized. They were least soluble in the pH range 5‐6 (11 – 14%). Two protein isolates of distinct compositional differences were obtained from the pH 10 aqueous extract by successive lowering of pH to 7.0 and 5.4. The isolate at pH 7.0 contained predominantly actin and myosin, but no troponin and tropomyosin. Actin, myosin, troponin, and tropomyosin were completely precipitated at pH 5.4. The emulsifying capacity of the rumen proteins were about 30% lower than those of the skeletal muscle proteins; however, they had excellent solubility and consistency. Their whippability and foam stability were also superior to those of purified egg albumin.
EFFECTS OF SERVING TEMPERATURE ON SENSORY EVALUATION OF BEEF STEAKS FROM DIFFERENT MUSCLES AND CARCASS MATURITIES
Authors: OLSON D. G. , CAPORASO F. , MANDIGO R. W. 
Published: December 2006

ABSTRACTThe effects of post‐cooking beef sample temperatures of 22°C (room temp) and 50°C on sensory measures were determined. Steaks from psoas, longissimus, and semitendinosus muscles from carcasses of A−, A+, and C+ USDA maturity groups were used. Steaks were oven roasted to 70°C internal temperature and cores (1.88 cm) were removed and halved, with one‐half being maintained at 22°C and the other half at 50°C. A calibrated double boiler system was used to accurately control sample temperature. Eight trained sensory panelists rated all samples on a 7‐point rating scale for flavor, juiciness, initial tenderness, and overall tenderness, and on a 5‐point rating scale for connective tissue residue. Significantly higher values for flavor (P > 0.01) and juiciness (P > 0.01) were found for 50°C samples, Tenderness measures were not affected by serving temperature. Correlation coefficients between juiciness and the various tenderness measures were higher for the 22°C samples but lower for flavor and the other sensory measures at 22°C.
EFFECT OF SORBATES ON MICROBIOLOGICAL GROWTH IN COOKED TURKEY PRODUCTS
Authors: ROBACH M. C. , TO E. C. , MEYDAV S. , COOK C. F. 
Published: December 2006

ABSTRACTVacuum‐packaged oven‐roasted whole turkey breasts and sliced turkey breast luncheon meat are processed with and without potassium sorbate or sorbic acid. Through 12 days of accelerated storage at 10°C, the use of 0.26% sorbate reduced the psychrotrophic plate count in both products. In the main study conducted under commercial storage conditions of 4°C, the addition of 0.12% sorbic acid to the sliced product extended the time to reach 107 cells/g from 15 days in the controls to 42 days in the treated product. In oven roasted whole breasts, psychrotrophic counts in the controls were above 108 cells/cm2 after 14 days at 4°C while the sorbate pumped and dipped breasts were below that level through the 56‐day storage period at 4°C. Organoleptic evaluations indicated no significant differences between control and sorbate‐treated products.
DEVELOPMENT OF EXTRUDED TAR0 PRODUCTS
Authors: MOY J. H. , NIP W. K. , LAI A. O. , TSAI W. Y. J. , NAKAYAMA T. O. M. 
Published: December 2006

ABSTRACTA study was made of the effect of protein supplementation on the extrudability of tare flour. The tare flour was prepared from Bun‐long taro corms by washing, peeling, slicing, air drying, and grinding prior to extrusion into rice, noodle, and macaroni. To improve the extrudability and nutritional qualities of these tare products, mung bean flour or soy protein were added to the dough before extrusion. Prepared with dough moisture content of 30% and 40% w/w, and dough temperatures of 21° and 82°C, extruded taro products were measured for their organoleptic (color, surface smoothness, and eating qualities) and objective (color, texture, protein level, and energy value) qualities. Results showed that the addition of 15% mung bean flour to taro flour improved the firmness, of the rice and noodle. Soy protein also improved the texture of taro rice with 30% and 40% dough moisture and macaroni with 30% dough moisture. The addition of either mung bean flour or soy protein improved the smoothness of taro rice only very little. Product color intensity (measured with extracts as the absorbance ratio of 520 nm/422 nm) decreased considerably in taro rice after the addition of soy protein or mung bean flour, but only slightly in taro noodle and macaroni. Hunter color measurements indicated we similar color in all the cooked, extruded taro samples. Protein supplement can be incorporated into the extruded taro samples to make them comparable in protein and energy level to conventional wheat products and rice. It was concluded that taro flour can be extruded successfully into rice, noodle or macaroni by proper adjustment of initial dough temperature and moisture content. Protein enrichment improved to a limited extent the overall quality of extruded tare samples.
QUALITY PARAMETERS OF TORTILLAS FORTIFIED WITH SOY AND CHEESE
Authors: COLLINS J. L. , SANCHEZ J. F. 
Published: December 2006

ABSTRACTTortillas were prepared according to methods used by Bolivians, but full‐fat soy meal was substituted for 10, 20, and 30% cornmeal. Tortillas were prepared without and with 10% cheese. Firmness of tortillas decreased with increased amounts of soy and with cheese. Soy and cheese caused small differences in color of tortillas. In general, flavor scores decreased slightly with increased levels of soy, but tortillas with cheese were preferred over those without cheese. Addition of soy and cheese improved the essential amino acid composition of the protein mixtures over that of corn alone. For the mixtures in general, the first limiting amino acids were sulfur amino. acids and lysine; the second limiting amino acids were threonine and valine. Diets of corn‐soy having 30% soy, and diets of corn‐soy‐cheese having 20–30% soy were first limiting in sulfur amino acids and second limiting in valine. However. the PER's of these diets were similar to the PIER of the casein diet.
ENERGY CONSUMPTION AND THE POTENTIAL FOR CONSERVATION IN A SPRAY‐DRIED COFFEE PLANT
Authors: OKADA M. , RAO M. A. , LIMA J. E. , TORLONI M. 
Published: December 2006

ABSTRACTConsumption of direct energy sources in a plant producing spray‐dried coffee amounted to 12,930 kcal/kg of instant coffee (kg IC). Thermal energy sources accounted for 95% of the energy and electricity for the rest. Spray‐drying was the most energy intensive operation, requiring 5,040 k/kg IC. Thermal energy consumption (kcal/kg IC) for roasting, extraction, and concentration was 890, 2,030, and 1,780, respectively. Thermal energy losses in the unit operations amounted to 55% of that consumed. Heat recovery and insulation techniques can be used to conserve about 70% of the losses.
CHEMICAL CHANGES OF IRON IN FOOD AND DRYING PROCESSES
Authors: LEE KEN , CLYDESDALE F. M. 
Published: December 2006

ABSTRACTVarious iron sources used in food fortification are analysed for their distribution of iron forms, or “iron prof”le,” using previously described methodology. The effect of reaction with a beverage containing ascorbate, concomitant with freeze and spray drying processes, are investigated. The iron profile of certain sources are shown to change as a result of reaction with the beverage matrix during 3 days storage. These changes may be accelerated by spray‐drying but not by freeze‐drying. Thus the iron used in foods may not be in the original form after storage or processing as is often concluded when fortifying foods.
EFFECT OF POST‐HARVEST TREATMENT ON THE SHELF LIFE OF SUMMER CROP POTATOES
Authors: MILLER MAX 
Published: December 2006

ABSTRACTDuring the first week after harvest, potatoes from the field were divided into four lots and held at 7°C and 66% relative humidity (RH), 15°C and 47% RH, 24°C and 22% RH, and 24°C and 81% RH, respectively. Subsequently, all four lots were held at 15°C and 47% RH for the second week and 24° C and 22% RH for the third and fourth weeks. Those potatoes held at 24° C and 81% RH for the initial week after harvest had a longer shelf life with fewer potatoes showing rot and excessive shriveling than those held at the other temperatures and lower relative humidifies. These were followed respectively by potatoes stored at 15, 24, and 7°C giving progressively shorter shelf life and greater amounts of rot and shriveling.