bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effects of Anions and Cations on Sugar Utilization in Cucumber Juice Fermentation
Authors: Lu Z. , Fleming H.P. , Mc Feeters R.F. , Yoon S.A. 
Published: July 2006

ABSTRACT: :The extent of glucose and fructose utilization during cucumber juice fermentation was affected differentially by the addition of 10 to 360 mM of selected anions (chloride, nitrate, sulfate, phosphate, acetate, lactate, and citrate) and cations (Na+, K+, NH4+, Ca2+, Mg2+, and Mn2+). Inorganic anions generally suppressed utilization of both sugars, particularly at higher concentrations. Acetate and lactate increased utilization of fructose, but not glucose, while citrate increased utilization of both sugars. Of the cations tested, 10‐60 mM Mn+2 significantly (P < 0.05) increased utilization of both sugars, but higher concentrations reduced utilization, as compared with the control. Evidence indicates that brine composition can significantly influence sugar utilization during cucumber fermentation, and may be important in developing controlled fermentation strategies for brined cucumbers.
Whey‐Protein‐Coated Peanuts Assessed by Sensory Evaluation and Static Headspace Gas Chromatography
Authors: Lee S.‐Y. , Trezza T. A. , Guinard J.‐X. , Krochta J. M. 
Published: July 2006

ABSTRACT: :Lipid oxidation is one of the leading causes of deterioration in peanuts. Oxygen concentration plays an important role in oxidation. Oxygen uptake can be impeded by specialized packaging systems or an edible coating, which in turn will decrease the rate of lipid oxidation. Four different formulations of whey‐protein‐based coatings were used to coat the peanuts. The peanut samples were stored in duplicate at 40 °C, 50 °C, and 60 °C, each for storage times of 0, 5,15, and 45 d. Descriptive analysis results revealed that the rancidity was significantly lower for whey‐protein‐coated peanuts than for uncoated peanuts. This finding was also confirmed by static headspace GC analysis.
Spectral Stress Strain Analysis and Partial Least Squares Regression to Predict Sensory Texture of Yogurt Using a Compression/Penetration Instrumental Method
Authors: Carson K. , Meullenet J. F. C. , Reische D.W. 
Published: July 2006

ABSTRACT: :The sensory texture characteristics of 2 yogurt types (light, blended, N = 69) were evaluated using a trained descriptive panel and an instrumental compression/penetration test in combination with a novel data analysis method (that is Spectral Stress Strain Analysis). Partial Least Squares Regression was used to study the relationship between each of the 7 sensory texture attributes and spectral force deformation data measured during instrumental testing. The best predictive models were computed for spoon impression (Validation Correlation (Rval) = 0.93, Root Mean Square Error of Prediction (RMSEP) = 1.33, Discrimination Index (DI) = 2.80), visual thickness (Rval) = 0.89, RMSEP = 0.83, DI = 2.40), and slipperiness (Rval= 0.81, RMSEP = 0.60, DI = 1.76). Oral Thickness (Rval= 0.78), cohesiveness (Rval= 0.73), covering (Rval= 0.61) and stickiness (Rval= 0.57) were less accurately predicted.
The Physicochemical Quality Characteristics of Charcoal Grilled Mackerels
Authors: Kim M‐Y. , Joeng W‐S , Chung S‐K. 
Published: July 2006

ABSTRACT: :The effects of different fuel sources used in grilling on the physicochemical and sensory characteristics of mackerel were investigated. Oak and sawdust charcoals were used as fuel sources. The content of saturated fatty acids was increased during grilling. Histidine was the most predominant amino acid; grilling significantly increased glutamic acid. Mackerel shows a high inosine 5′‐monophosphate content that is increased during grilling. Oak charcoal and sawdust charcoal contained high levels of potassium and sodium, respectively. Potassium content was increased at the surface muscle of oak charcoal grilled mackerel (OM). The flavor preference for OM was significantly (p < 0.05%) higher than for sawdust charcoal grilled mackerel. These results indicate that physicochemical and sensory properties of grilled foods can be affected by the fuel source.
Comparison of the Stability of Pelargonidin‐based Anthocyanins in Strawberry Juice and Concentrate
Authors: Garzón G.A. , Wrolstad R.E. 
Published: July 2006

ABSTRACTStrawberries were processed into juice (8° Brix) and concentrate (65° Brix) and different lots were fortified with pelargonidin 3‐glucoside, pelargonidin 3‐sophoroside, and acylated pelargonidin 3‐sophoroside 5‐glucoside. Changes in pigment concentration, color (CIE L*a*b*) and ascorbic acid content were monitored during storage at 25 °C. Anthocyanin and ascorbic acid degradations followed 1st order reaction kinetics. Fortification increased the half‐life of the pigments from 3.5 to 5 d in concentrate and from 5 to 12 d in juice. The half‐life of ascorbic acid was 2 d in juice samples and ranged from 3 to 10 d in concentrate samples. Both systems showed changes in chroma and hue angle, but maintained L* values.
Determination of Synthetic Colors in Soft Drinks and Confectioneries by Micellar Electrokinetic Capillary Chromatography
Authors: Chou S.‐S. , Lin Y.‐H. , Cheng C.‐C. , Hwang D.‐F. 
Published: July 2006

ABSTRACTA method of micellar electrokinetic capillary chromatography (MEKC) was developed for simultaneous determination of 14 synthetic colors in soft drinks and confectioneries. The optimal solvent of MEKC method for separating all colors was a mixed solution comprised of 18% acetonitrile and 82% 0.05 M sodium deoxycholate in borate‐phosphate buffer (pH 7.8). These colors were well separated within 20 min using 57 cm × 75 micrometer uncoated fused‐silica capillary column, operating at 25 kV and detected by UV at 214 nm. The average recovery of all colors spiked into soft drinks and confectionery was better than 82%. The addition of illegal colors was not found after testing 30 samples. In retail foods, the colorant found in highest concentration was tartrazine (155 μLgg/g sample).
Crystallization Kinetics of Concentrated α,α‐Trehalose and α,α‐Trehalose/Salt Solutions Studied by Low‐resolution 1H‐Pulsed NMR
Authors: Gallo A. , Buera M. P. , Herrera M. L. 
Published: July 2006

ABSTRACTCrystallization kinetics of concentrated trehalose and trehalose/salt solutions were followed by proton 1H) pulsed nuclear magnetic resonance (1H p‐NMR). Three concentrations (66,70, and 72.5%) of trehalose and with the addition of ZnCl2.2H2O, CaCl2.2H2O, and MgCl2.2H2O were crystallized at 5,10,15,20, and 25 °C. Supercooling and molecular diffusion determined the crystallization rates. The highest rate of crystallization of 66,70, and 72.5% trehalose occurred at 20 °C, whereas the lowest rate occurred at 25 °C. The maximum solid content was higher at lower temperatures, as expected based on the higher supercooling values. Crystallization was delayed by the addition of salts and especially of CaCl2.2H2O.
Water Vapor Uptake by Fat‐Free Apple Chips Decreased by Emulsifiers
Authors: Konopacka D. , Plocharski W. 
Published: July 2006

ABSTRACTThe critical moisture sorption times of fat‐free apple chips varied from 29 min at 82% RH and 30 °C to over 24 h both at 34% RH, 20 °C and at 45% RH and 10 °C. Some emulsifiers added to the solution of carbohydrates used to treat apple slices before drying effectively decreased chip hygroscopicity. It was found that sodium stearoyl‐2‐lactate, sucrose esters, monoglycerides and their citric acid esters did not adversely affect flavor or texture of apple chips. During 3 h of exposure at 20 °C and 54% RH chips treated with these emulsifiers adsorbed from 14 to 25% less moisture than the untreated ones.
Inactivation of Peach Polyphenoloxidase by Exposure to Pulsed Electric Fields
Authors: Giner J. , Ortega M. , Mesegué M. , Gimeno V. , Barbosa‐Cánovas G.V. , Martín O. 
Published: July 2006

ABSTRACTThe effect of exponential decay pulsed electric fields on peach (var. Miraflores) polyphenoloxidase (PPO) was evaluated. Electric field intensities ranged from 2.18 to 24.30 kV/cm. Pulses of 0.02 and 0.08 ms width were applied in mono‐ and bipolar mode. A 70% maximum reduction in enzymatic activity was achieved after 5 ms using 0.02 ms width pulses in bipolar mode at 24.30 kV/cm. Peach PPO activity decreased following an exponential decay kinetic model. Rate constants ranged from 9.0 to 138 μS‐1 in monopolar mode, and from 8.7 to 235 μS‐1 in bipolar mode. An exponential decay model may describe the relationship between residual PPO and input electric energy.
Antibacterial Activities of Chitosans and Chitosan Oligomers with Different Molecular Weights on Spoilage Bacteria Isolated from Tofu
Authors: No H.K. , Park N.Y. , Lee S.H. , Hwang H.J. , Meyers S.P. 
Published: July 2006

ABSTRACTSeven bacteria were isolated from spoiled tofu and identified as Bacillus sp. (S08), B. megaterium (S10), B. cereus (S17, S27, S28, S32), and Enterobacter sakazakii (S35). In a paper disc test with 6 chitosans and 6 chitosan oligomers of different molecular weights, chitosans showed higher antimicrobial activity than did chitosan oligomers at a 0.1% concentration. Results of inhibitory effects of 6 chitosans on growth of Bacillus sp. (S08) failed to detect viable cells after incubation for 24 hrs at 37 C, even at 0.02% concentration. With B. megaterium (S10) and B. cereus (S27), a 3 to 4 log cycle reduction was found in the chitosan‐treated group. The growth of Enterobacter sakazakii (S35) was completely suppressed in the presence of 0.04% chitosan except for 1 chitosan product. The minimum inhibitory concentration of chitosan differed with products and isolates, ranging from 0.005% to above 0.1%.
Occurrence of Histamine‐Forming Bacteria in Albacore and Histamine Accumulation in Muscle at Ambient Temperature
Authors: Kim S.H. , Price R.J. , Morrissey M.T. , Field K.G. , Wei C.I. , An H. 
Published: July 2006

ABSTRACTDistribution of histamine‐producing bacteria in fresh albacore and their proliferation in muscle during storage at 25 °C were monitored. Histamine formers constituted a minor portion of the bacterial flora in albacore. Only weak histamine formers were detected in the gill and skin of fresh fish after enrichment. Histamine formers were isolated from the muscles when APC reached >107 CFU/g during storage. Hafnia alvei was most prevalent in both fresh and temperature‐abused fish. The most prolific histamine former, Morganella morganii, was rarely isolated even from spoiled muscles. The prevalence of weak histamine formers resulted in low levels of histamine accumulation in muscle, 67.1 mg/100 g, for 6 d of storage.
Sensory Characteristics of Fresh‐Cut Spinach Preserved by Combined Factors Methodology
Authors: Piagentini A.M. , Güemes D.R. , Pirovani M.E. 
Published: July 2006

ABSTRACTFresh‐cut spinach was treated with citric acid and ascorbic acid solutions and packaged in monooriented polypropylene (OPP) bags or low density polyethylene (LDPE) bags. Sensory attributes, chlorophyll retention, and weight loss were evaluated throughout refrigerated storage. Mathematical models were developed to analyze and predict the effect of the citric acid and ascorbic acid concentrations and storage time on off‐odor development, general appearance, wilting, browning, and color. Sensory attributes of fresh‐cut spinach decreased with storage time. Type of film affected off‐odor development, but did not influence visual sensory attributes. Chemical treatment and type of packaging film did not affect chlorophyll retention. Both types of packaging film controlled weight loss.
Reduction of Protease Activity in Simulated Milk Ultrafiltrate by Continuous Flow High Intensity Pulsed Electric Field Treatments
Authors: Bendicho S. , Barbosa‐Cánovas G.V. , Martín O. 
Published: July 2006

ABSTRACT:A protease from Bacillus subtilis suspended in simulated milk ultrafiltrate (SMUF) was subjected to high intensity pulsed electric field (HIPEF) treatments of up to 6787 kJ/l, applying field strengths ranging from 19.7 to 35.5kV/cm up to 896 μs to evaluate the feasibility of this treatment on inactivating the enzyme. In addition, the influence of the pulse repetition rate (67, 89, and 111 Hz) and pulse width (4 and 7 μs) on the effectiveness of HIPEF treatments was tested. Protease activity was considerably reduced; a maximum inactivation of 62.7% was achieved after an 896‐μS treatment at 35.5 kV/cm and 111 Hz. Protease activity decreased exponentially with increase of input energy density, treatment time, field strength, and pulse repetition rate when exposed to HIPEF processing.
Inactivation Kinetics of Food Poisoning Microorganisms by Carbon Dioxide and High Hydrostatic Pressure
Authors: Park S‐J. , Park H‐W. , Park J. 
Published: July 2006

ABSTRACT:The inactivation kinetics of food poisoning microorganisms using a combined treatment of carbon dioxide (CO2) with high hydrostatic pressure (HHP) was investigated. Staphylococcus aureus, Fusarium oxysporum, and Fusarium sporotrichioides were totally inactivated by a combined treatment of carbonation and HHP at 500 MPa. Bacillus subtilis, a spore forming bacteria, were not completely inactivated after the combined treatment. The microorganisms treated by carbonation and HHP were exponentially reduced in a pressure range and the Dp ‐value, the Zp‐value, and the activation volume were determined. UV absorbing materials leaked from injured cells. Morphological changes of the cells were observed by scanning and transmission electron microscopy.
Effect of Water Activity on the Growth Kinetics of Staphylococcus aureus in Ground Bread Crumb
Authors: Feeherry F.E. , Doona C.J. , Taub I.A. 
Published: July 2006

ABSTRACT:The kinetics of Staphylococcus aureus (strains A, B, D) growth in bread crumb were determined as a function of water activity (Aw) from 0.836 to 0.909 at pH 5.2 to 5.5 and at 35°c. Adding glycerol to the dough or equilibrating the bread over saturated salt solutions adjusted the Aw of the bread. Growth kinetics data, plotted as enumerated colony counts versus incubation time, were fitted using the logistic function to determine maximum growth rates. Similar maximum growth rates resulted, irrespective of the method used to adjust Aw. Extrapolation of growth rate‐Aw results predicts the Aw corresponding to a zero growth rate.
Efficacy of Cetylpyridinium Chlorine on Salmonella Typhimurium and Escherichia coli O157:H7 in Immersion Spray Treatment of Fresh‐Cut Lettuce
Authors: Yang H. , Cheng Y. , Swem B.L. , Li Y. 
Published: July 2006

ABSTRACT:Fresh‐cut lettuce inoculated with Salmonella enterica serovar Typhimurium and Escherichia coli O157:H7 was treated using cetylpyridinium chlorine (CPC) solution in a laboratory‐scale immersion spray system. With 0.7 kg/cm2 spray pressure and 1.5‐min spray time (ST), both bacteria were significantly reduced (P < 0.05) in 0.1% to 0.3% CPC spray treatments, compared with water spray controls. At the same ST, increasing spray pressure from 0.7 to 2.1 kg/cm2 further reduced bacteria by 0.5 to 1.5 log colony‐forming units (CFU)/g. The 0.2% and 0.3% CPC treatments resulted in the greatest reduction of S. serovar Typhimurium and E. coli O157:H7, respectively. Similar bacterial reduction could be achieved using shorter ST with extended post‐spray exposure time. No color change on the lettuce was observed after CPC treatment.
Sodium Chloride (0.8 M) as a Better Protein Extractant for Fish Meat Quality Assessments
Authors: Munasinghe D.M.S. , Sakai T. 
Published: July 2006

ABSTRACT:The extractability of proteins by NaCl, KCl, and LiCl as affected by different ionic strengths and pH was compared to determine the best protein extractant. The individual proteins in the extracts were identified by electro‐phoresis. The optimum ionic strength (IS) at pH 7.0 for the protein extractability (PE) of NaCl, KCl, and LiCl were 0.8, 0.9, and 1.0, respectively. The PE of NaCl and KCl declined as pH changed from 6.0 to 8.0, whereas an opposite effect was observed for the LiCl. The NaCl had the highest PE, followed by LiCl and KCl. The maximum number of proteins (15 bands) was found at the optimum IS of each salt. However, the resolution and clarity of the protein bands were better in the NaCl extracts.
Microbiological Validation of Microwave‐Circulated Water Combination Heating Technology by Inoculated Pack Studies
Authors: Guan D. , Gray P. , Kang D.‐H. , Tang J. , Shafer B. , Ito K. , Younce F. , Yang T.C.S. 
Published: July 2006

ABSTRACTA 915‐MHz Microwave‐Circulated Water Combination (MCWC) heating technology was validated for a macaroni and cheese product using inoculated pack studies. Before the tests, heat resistances of a Clostridium sporogenes (PA 3679) spore crop were determined in neutral phosphate buffer and macaroni and cheese product. Trays of macaroni and cheese products were subjected to 3 processing levels: target process (F0= 2.4), under target process (F0= 1.2), and over target process (F0= 4.8). The inoculated packs were evaluated by count‐reduction method and end‐point method. The microbial results showed that microbial destruction resulting from MCWC heating technology matched the calculated degree of sterilization (F0 value). This study suggests that the MCWC heating technology has potential in sterilizing packaged foods.
D and z Values of Salmonella, Listeria innocua, and Listeria monocytogenes in Fully Cooked Poultry Products
Authors: Murphy R.Y. , Duncan L.K. , Beard B.L. , Driscoll K.H. 
Published: July 2006

ABSTRACT: The D and z values of Salmonella, Listeria innocua, and Listeria monocytogenes were obtained for different ready‐to‐eat poultry products, including chicken, turkey, and duck. The D values of Salmonella, L. innocua, and L. monocytogenes were 151.5 to 0.1 min at 55 to 70°C, and the z values of Salmonella, L. innocua, and L. monocytogenes were 4.9 to 7.0 °C. Significant differences were found for the heat resistance of Salmonella, L. innocua, and L. monocytogenes among turkey, duck, and chicken products, indicating that the kinetic values of a certain pathogen in a specific product should be used for determining process lethality in fully cooked and vacuum‐packaged poultry products during post‐cook heat treatments.
Inactivation of Escherichia coli O157:H7 on Inoculated Alfalfa Seeds with Pulsed Ultraviolet Light and Response Surface Modeling
Authors: Sharma R.R. , Demirci A. 
Published: July 2006

ABSTRACT: Escherichia coli O157:H7‐inoculated alfalfa seeds with seed layer thicknesses of 1.02 to 6.25 mm were subjected to pulsed UV light for up to 90 s at a 8‐cm distance from the UV strobe. Population reductions higher than 4 log10 colony‐forming units (CFU)/g were achieved. For effect of distance from the UV strobe, seeds with 6.25‐mm layer thickness were treated 3 to 13 cm from the strobe. Reductions at shorter distances, such as 60 s at 5 cm (1.93 log10 CFU/g) and 60 to 90 s at 8 cm (4.89 log10 CFU/g), were significantly higher (P≤ 0.05). Data from the treatments were used to develop empirical models as a function of distance or layer thickness and treatment time for predicting the population of E. coli O157:H7 during pulsed UV‐light treatment. This study demonstrates that pulsed UV light holds promise for eliminating pathogens from alfalfa seeds, and the models developed can be useful predictive tools.
Isolation of Peptides with Angiotensin I‐converting Enzyme Inhibitory Effect Derived from Hydrolysate of Upstream Chum Salmon Muscle
Authors: Ono S. , Hosokawa M. , Miyashita K. , Takahashi K. 
Published: July 2006

ABSTRACTIn order to utilize upstream chum salmon as a component of nutraceutical food, their defatted muscle proteins were hydrolyzed with 5% thermolysin. The resulting hydrolysate showed high inhibitory activity against angiotensin I‐converting enzyme (inhibitory concentration50= 27.9 protein μg/mL) in vitro. A significant reduction of systolic blood pressure was observed when 500 and 2000 mg/kg of body weight were orally administered into spontaneously hypertensive rats. Angiotensin I‐converting enzyme inhibitory peptides contained in the hydrolysate were isolated with various chromatographs. These 6 active peptides were Trp residue‐containing dipeptides: Trp‐Ala, Val‐Trp, Trp‐Met, Met‐Trp, Ile‐Trp, and Leu‐Trp. The inhibitory concentration50 values of these dipeptides ranged from 2.5 μM to 277.3 μM.
Effect of Antioxidants on the Production of Off‐Odor Volatiles and Lipid Oxidation in Irradiated Turkey Breast Meat and Meat Homogenates
Authors: Lee E.J. , Ahn D.U. 
Published: July 2006

ABSTRACTThe addition of gallate, sesamol, trolox, and tocopherol was effective, but sesamol, sesamol + tocopherol, and gallate + tocopherol were among the most effective antioxidants in reducing thiobarbituric acid reactive substances, volatile production, and off‐odor intensity in turkey breast homogenates. Also, these 3 antioxidant treatments were effective in controlling lipid oxidation and off‐odor intensity in both vacuum and aerobically packaged patties. However, aerobic packaging was better than antioxidant treatments in reducing off‐odor intensity of irradiated turkey patties. Antioxidants had no effect on redness, but increased lightness and yellowness of irradiated turkey breast. It was concluded that a combination of antioxidant and aerobic packaging was more useful than antioxidant and vacuum packaging in controlling off‐odor problems in irradiated raw turkey meat.
Characterization of Lipase‐Catalyzed Structured Lipids from Selected Vegetable Oils with Conjugated Linoleic Acid: Their Oxidative Stability with Rosemary Extracts
Authors: Lee J.‐H. , Kim M.R. , Kim H.‐R. , Kim I.‐H. , Lee K.‐T. 
Published: July 2006

ABSTRACTResponse surface methodology was used to optimize the lipase‐catalyzed transesterification reaction between conjugated linoleic acid (CLA) and soybean oil. On the basis of the model, structured lipids (SLs) were synthesized from CLA and soybean oil or sunflower oil. CLA was incorporated in SL‐soybean (24.4 mol%) and SL‐sunflower (23.1 mol%), respectively. Isomerization to trans, trans CLA was observed during the reaction. Throughout the oxidation study, all SLs showed higher peroxide values (POVs), p‐anisidine values, and 2‐thiobarbituric acid‐reactive substance values than their counterparts. Rosemary extracts with a different amount (100 to 300 ppm) could effectively reduce oxidation in soybean oil, sunflower oil, and their SLs.
Effects of Ascorbic Acid and Antioxidants on the Lipid Oxidation and Volatiles of Irradiated Ground Beef
Authors: Nam K.C. , Min B.R. , Park K.S. , Lee S.C. , Ahn D.U. 
Published: July 2006

ABSTRACTBeef loins, aged for different lengths of time post slaughter, were treated with ionizing radiation. Irradiated ground beef produced volatile sulfur compounds (S‐volatiles) responsible for the unique irradiation odor and accelerated lipid oxidation. The quality changes by irradiation became greater as aging and storage time increased. During aerobic storage, the S‐volatiles disappeared whereas volatile aldehydes drastically increased in irradiated beef. Addition of ascorbic acid at 0.1% (wt/wt) or sesamol +α‐tocopherol at each 0.01% level to ground beef before irradiation effectively reduced lipid oxidation and S‐volatiles. As storage time increased, however, the antioxidant effect of sesamol + tocopherol in irradiated ground beef was superior to that of ascorbic acid.
Hydrolyzed Fish Muscle as a Modifier of Rice Flour Extrudate Characteristics
Authors: CHOUDHURY G.S. , GAUTAM A. 
Published: July 2006

ABSTRACTThe effects of fish protein hydrolysis time and fish solids level on macroscopic properties of extrudates were investigated. Arrowtooth flounder muscle was autolyzed for varying times; hydrolyzed muscle was recovered, dried, blended with rice flour at varying levels, and extruded using a twin‐screw extruder. Hydrolysis beyond 5 min had little effect on extrudate properties. Addition of hydrolyzed fish solids strikingly decreased the apparent density and breaking strength but increased extrudate porosity and expansion ratios. In general, the effect was greater when the level of fish solids was higher. Opposite and expected trends were observed for blends with unhydrolyzed fish solids. Fish solids level played a dominant role in increasing true density.