bluuebunny/crossref_metadata_2025_split huggingface dataset:
HETEROGENEITY AND TEMPERATURE EFFECTS ON FLAVOR SENSING OF ETHYL CAPRYLATE
Authors: POWERS JOHN J. 
Published: August 2006

ABSTRACTThe flavor thresholds of 25 panelists for ethyl caprylate dissolved in water were determined at 6, 25 and 43°C. Only the panel mean at 43°C was significantly higher. However, when panelists were partitioned into homogeneous sets, a majority of the panelists were shown to have different thresholds at the three temperatures. Magnitude estimation was used to test for sensitivity of 13 panelists in the supra threshold range. Some judges who were most sensitive at threshold levels were less sensitive than other judges at suprathreshold levels. Causes for heterogeneity among judges are discussed. It is proposed, that, for different judges, different processes in sensing are rate limiting. In part, energy of activation calculations support this supposition.
PYRAZINES IN THE REACTION OF L‐DEHYDROASCORBIC ACID WITH AMMONIA AND GLYCINE
Authors: DAVÍDEK J. , VELÍŠEK J. , ZELINKOVÁ Z. , KUBELKA V. 
Published: August 2006

ABSTRACTVolatile reaction products of L‐dehydroascorbic acid with ammonia and glycine were isolated from alkaline solutions, separated by gas‐liquid chromatography and identified by comparison of their gas chromatographic retention and mass spectral data with those of authentic compounds. Five alkylpyrazines were positively identified: methyl‐; 2,5‐dimethyl‐; trimethyl‐; 2,5‐dimethyl‐3‐ethyl‐; and tetramethyl‐pyrazine.
CHARACTERIZATION OF MANGO PEEL PECTIN
Authors: SRIRANGARAJAN A. N. , SHRIKHANDE A. J. 
Published: August 2006

ABSTRACTMango peel which constitutes 20–25% of the mango processing waste was found to be a good source for the extraction of pectin of good quality, suitable for the preparation of fiim and acceptable jelly. This communication discusses the chemical and physical characteristics of mango peel pectin.
AMINES IN DRY FERMENTED SAUSAGE
Authors: VANDEKERCKHOVE P. 
Published: August 2006

ABSTRACTThe concentrations of some important amines were determined in dry fermented sausages. Total amine content ranged from 23.78–195.19 mg per 100g of dry matter. Maximal amounts of 28.59 mg of histamine, 39.57 mg of putrescine and 150.63 mg of tyramine per 100g of dry matter were found. The formation of putrescine from arginine was suggested. A large variation in the amine content and composition was found, possibly related to different methods of fabrication and to the specific flora of the sausages. In view of possible harmful effects of these amines, concentrations reported in this note deserve careful reflection and further investigation.
MICROWAVE AND CONVENTIONAL PRECOOKING OF HOT AND COLD PROCESSED PORK LOINS
Authors: MONTGOMERY T. H. , RAMSEY C. B. , LEE R. W. 
Published: August 2006

ABSTRACT20 barrows were used to study the effects of hot and cold processing of pork loin chops and roasts precooked by conventional or microwave methods. Cooking time, losses, palatability and histological characteristics were determined. Precooking of hot processed chops appeared unfeasible due to decreased tenderness related to muscle contraction. Precooking of hot processed roasts by conventional roasting appeared feasible because of lower cooking losses and acceptable tenderness as compared to that of cold processed roasts. Microwave precooking of chops and roasts was less desirable than conventional precooking because of increased cooking losses and decreased tenderness. Sarcomere length and fiber diameter were related to muscle tenderness.
LONG‐DISTANCE TRANSOCEANIC SHIPMENTS OF FRESH BEEF
Authors: MARRIOTT N. G. , SMITH G. C. , HOKE K. E. , CARPENTER Z. L. , WEST R. L. 
Published: August 2006

ABSTRACTFresh beef cuts and quarters were shipped from Ellensburg, Wash. to Yokohama, Japan in refrigerated vans with either normal (ambient air) or modified (60% CO2, 25% O2, 15% N2) atmospheres. Packaging treatments involved use of polyvinyl chloride film, calcium alginate coating, cotton stockinettes, polyethylene‐lined boxes and vacuum packages for rounds, chucks, ribs, loins and/or quarters. Use of a 0.02% solution of sodium hypochlorite (NaOCl) did not affect the terminal condition of beef cuts or quarters. Use of modified atmosphere was associated with significant improvements in overall appearance and desirability of beef cuts and quarters. The best method for protecting fresh beef cuts during long‐distance shipments was vacuum packaging; vacuum packaged cuts were adequately protected from deterioration and weight loss during the 20–21 day shipment. The best system for protecting fresh beef quarters during long‐distance, transoceanic shipments consisted of wrapping with PVC film and transport in a modified atmosphere van; however, quarters treated in this manner were not adequately protected from deterioration and received relatively low appearance ratings.
QUALITY EVALUATION OF FROZEN STORED CHANNEL CATFISH GROWN BY TANK CULTURE: EFFECTS OF DIETARY FAT, FREEZING METHOD AND STORAGE TEMPERATURE
Authors: GIBSON T. A. , WORTHINGTON R. E. , EATON E. K. H , BELJCHAT L. R. 
Published: August 2006

ABSTRACTChannel cattish (Ictalurus punctatus) were grown in tank culture on diets containing either tallow or menhaden oil as 10% of diet. Processed fish were frozen in air at ‐18°C or in nitrogen spray at ‐77°C, sealed in polyethylene and stored at either ‐18 or ‐35°C. Sensory evaluations of fresh fish revealed no differences in flavor, texture, or aroma. Fish reared on tallow were rated slightly superior for flavor after 94 days storage and for aroma and flavor after 312 days. Fish frozen in air were rated slightly superior for aroma after 94 days and for texture and flavor after 312 days. Fish stored at ‐18°C were rated slightly superior in texture after 312 days. Initial microbial counts were approx 900 per 10 cm2 of flesh surface; these values decreased by 65% after storage for 102 days and by 95% or more after storage for 365 days.
TEMPERATURE DEPENDENCE OF THE COOKING RATE OF DRY LEGUMES
Authors: QUAST D. C. , da SILVA S. D. 
Published: August 2006

ABSTRACTIt is well known that high temperatures reduce the cooking time of dry beans and peas. However, little quantitative information on the temperature dependence of the cooking time can be found in the literature. The temperature dependence of the cooking rate was obtained by cooking samples of dry legumes for various times at 98, 116, and 127°C and measuring the maximum force on a Kramer TP‐1 shear press with a CS‐1 cell containing 100g samples. The time‐temperature combinations which gave the same texture were plotted to obtain z‐values for softening of the beans. The following z‐values for softening due to cooking were found: Black beans: 19°C; brown beans: 18°C; soybeans: 16°C; and Alaska dried peas: 16°C. The results reported can be used for more adequate design of cooking processes of beans with special regards to energy savings since beans are frequently cooked for 5 hr at 100°C.
CITRIC ACID FERMENTATION OF BREWERY WASTE
Authors: HANG Y. D. , SPLITTSTOESSER D. F. , WOODAMS E. E. , SHERMAN R. M. 
Published: August 2006

ABSTRACTSpent grain liquor, a brewery waste, was used as a fermentation medium for the production of citric acid by Aspergillus foetidus (formerly called A. niger NRRL 337.) The yields of citric acid varied from 3.5–12.3g/liter of the waste fermented, depending on the samples. On the basis of the reducing sugar consumed, the yields ranged from 42–58%. The added nitrogen compounds increased mycelial growth and the consumption of sugar, but markedly reduced the amount of citric acid formed. The addition of phosphate (KH2PO4) appeared to have little effect on mycelial growth and citric acid production. Methanol in concentrations of 2–4% markedly increased the formation of citric acid from the waste. There was a reduction in mycelial growth associated with the use of methanol.
DETERMINATION OF VITAMIN A IN FOOD COMPOSITES BY HIGH SPEED LIQUID CHROMATOGRAPHY
Authors: HEAD MARY K. , GIBBS ELEANOR 
Published: August 2006

ABSTRACTA method is presented for measurement of Vitamin A in food composites by high speed liquid chromatography. Saponification of the sample is necessary, but no purification or separation is required. Neither phytofluene nor other unsaponifiable material in the sample cause interference. Accurate measurement is possible in samples which contain 0.5–4 μg/ml, and recovery of Vitamin A standard in the presence of high levels of carotenoids is 103.5%.
EFFECT OF EMULSIFIERS ON THE TEXTURE OF COOKIES
Authors: HUTCHINSON P. E. , BAIOCCHI F. , DEL VECCHIO A. J. 
Published: August 2006

ABSTRACTThe function of emulsifiers in cookies is well reported as a characteristic of spread ratio. It is understandable that these ingredients would also affect other characteristics. Texture, as related to hardness or softness of the cookie, is one of the most readily discernible features for the consumer. Using the American Association of Cereal Chemists method for determining cookie spread ratio, various emulsifiers were evaluated for their effect on the texture of cookies. Optimum levels for each emulsifier were determined. An Instron, model 1132 with the Ottawa Texture Cell, was used in establishing the procedure for measuring cookie texture. The procedure was designed in which the tenderness of samples could be determined and presented graphicly.
OPTIMAL CONDITIONS FOR ASSAY OF STAPHYLOCOCCAL NUCLEASE
Authors: KAMMAN J. F. , TATINI S. R. 
Published: August 2006

ABSTRACTConditions optimal for assay of staphylococcal nuclease were established by spectrophotometric measurement of acid soluble oligonucleotides produced from heat denatured calf thymus deoxyribonucleic acid (DNA) by purified micrococcal nuclease (DNase, E.C. No. 3.1.4.7) as well as crude DNase from Staphylococcus aureus. Assay conditions of 50°C. calcium concentration of 0.005M, NaCl concentration of 0.17M and pH of 10.0 were optimal for activity of DNase. There was a sixfold increase in activity of DNase under these conditions over that observed under the most commonly used assay conditions of 37°C and pH 9.0. Use of 50°C and pH 10.0 in a DNA‐agar diffusion system also resulted in a reduction in assay time by twofold with crude DNase from growth of weak or strong DNase producing strains of S. aureus. Similarly, the assay time of DNase extracted from dried malted milk and cheddar cheese (involved in staphylococcal food poisoning) was also reduced by twofold at 50°C and pH 10.0 over that observed at 37°C and pH 9.0.
DIETARY HEMICELLULOSE INTERACTIONS INFLUENCING SERUM LIPID PATTERNS AND PROTEIN NUTRITIONAL STATUS OF ADULT MEN
Authors: KIES C. , FOX H. M. 
Published: August 2006

ABSTRACTThe objective of the present project was to determine the effect of graded levels of hemicellulose added to a constant, plant‐based diet on serum lipid patterns and protein nutritional status of adult men. The 50‐day study was divided into a 2‐day depletion period, a 3‐day pre‐adjustment period, three 14‐day experimental periods (randomly arranged) and a 3‐day post‐adjustment period. During all adjustment and experimental periods, ground peanuts provided 6.0g N/subject/day as the near sole source of dietary protein. In addition to the oil supplied by the ground peanuts, six of the twelve subjects received butter oil while the other six received corn oil on a daily basis. During the three experimental periods, supplements of 4.2, 14.2 and 24.2g of hemicellulose were added daily to the diet. All subjects received all experimental treatments. Graded increases in hemicellulose had no demonstrative effect on nitrogen balances of subjects in strong apparent positive nitrogen balance; however, those individuals in marginal or negative nitrogen balance tended to show poorer nitrogen balances as level of dietary hemicellulose was increased. Mean blood serum cholesterol levels of subjects were slightly lowered as level of dietary hemicellulose was increased regardless of source of dietary fat. While mean serum triglyceride levels of subjects receiving the corn oil and peanut oil combination were quite constant with increases in dietary hemicellulose, the triglyceride levels of all subjects receiving the butter oil and peanut oil combination were increased as levels of dietary hemicellulose were increased.
CALCIUM BINDING AND ITS EFFECT ON THE PROPERTIES OF SEVERAL FOOD PROTEIN SOURCES
Authors: WALLACE G. W. , SATTERLEE L. D. 
Published: August 2006

ABSTRACTA study was conducted to evaluate the ability of four protein sources to bind calcium during an alkaline, calcium saturated incubation. Leaf protein concentrate and gluten bound the most calcium. Soy protein isolate and bovine blood protein isolate (plasma fraction) bound less calcium but both had large (80%) reductions in sodium content. Phytic acid was prevalent in both soy protein isolate and gluten, and was found to be entirely in their residue protein fractions after Ca binding. After incubation, essential amino acid losses were noted for all protein fractions, yet the losses were not significant. Following Ca binding, changes in molecular weights of the soluble proteins were noted as determined by gel filtration chromatography. Isoelectric points were noted to decrease in the soluble protein fractions, following Ca binding.
SOME VISCOELASTIC AND MACRONUTRIENT CHARACTERISTICS OF PEANUTS
Authors: CLARK R. C. , RAO V. N. M. , YOUNG C. T. 
Published: August 2006

ABSTRACTSome of the viscoelastic properties of four peanut varieties were investigated by a series of uniaxial compression tests. The uniaxial tests were performed with a universal testing machine at temperatures of 5, 20 and 30°C, all at 55% relative humidity. Individual amino acid contents of the peanuts were determined by ion exchange chromatography. A proximate analysis was run to determine Kjeldahl nitrogen and oil. The results of the mechanical tests were analyzed to obtain uniaxial modulus of elasticity at various times and a decay constant. A correlation analysis of viscoelastic properties with chemical composition yielded significant correlations between modulus of elasticity and some individual amino acids, protein and oil. The amino aicds and protein were positively correlated while oil exhibited a negative correlation to the viscoelastic properties.
TOXICITY OF Aspergillus amstelodami
Authors: RESURRECCION ANNA A. , KOEHLER P. E. 
Published: August 2006

ABSTRACTISOLATES of Aspergillus amstelodami from country cured hams were tested for toxicity to chick embryos and to mice. Seven of eight culture filtrates from isolates grown 30 days in yeast extract (2%)‐sucrose (20%) media were lethal to chicken embryos. Six of eight culture filtrates were lethal when injected intraperitoneally into mice. Eight of eleven strains grown on sterile corn were toxic when fed to mice. Deaths occurred after only 3 days. A single isolate, toxic to both mice and chick embryos was selected for further study. Culture filtrates of this strain were lethal to male, white, weanling rats. Symptoms and gross lesions were indicative of an effect on the circulatory system. Incorporation of the mycelial mat into the diet of rats resulted in increased liver and kidney weights although deaths were not observed within 30 days. Rats fed corn inoculated with this mold had significantly lower average body weight gains than controls. Because of limited solubility of the toxic substance in most organic solvents, gel permeation chromatography was used to isolate a single toxic fraction. Purification of the compound was aticomplished by ion exchange and paper chromatography. The toxic material (Rf= 0.94) fluoresces blue when viewed under short wave UV light. The melting point of the material was 159–162°C. The UV absorption maximum of the material in 95% ethanol was 211 nm.
THE USE OF A COMMERCIAL Pediococcus cerevisiae STARTER CULTURE IN THE PRODUCTION OF COUNTRY‐STYLE HAMS
Authors: BARTHOLOMEW D. T. , BLUMER T. N. 
Published: August 2006

ABSTRACTHams were inoculated with Pediococcus cerevisiue cells to determine effects of a lactic acid starter culture on country‐style ham quality. Treatments consisted of two different cure mix levels, three aging times and five inoculum levels. Hams were subjected to taste panel, physical, chemical, and microbial analyses. Acidity and white film formation on cut surfaces were higher for inoculated hams although taste panel analyses indicated little difference from control hams. Increased aged flavor and nuttiness flavor were noted at the higher NaCl level. Inoculated hams decreased in pH during the initial days of aging but increased later in the aging period. Increases in pH and the concomitant development of aged flavor confirmed previous work done on flavor at this station that at least 80 days processing time must elapse when using our processing conditions before aged flavor becomes acceptable. The total time required to produce aged hams may be shortened by inoculating hams with P. cerevisiae.
PROFILE OF FIBER TYPES AND RELATED PROPERTIES OF FIVE BOVINE MUSCLES
Authors: HUNT M. C. , HEDRICK H. B. 
Published: August 2006

ABSTRACTHistochemical, histological and physico‐chemical parameters of the longissimus, psoas major, gluteus medius, semitendinosus and semimembranosus beef muscles were investigated. Significant differences (P < 0.05) were observed among muscles for fiber type, cross‐sectional fiber area, sarcomere length, visual color, percent reflectance, myoglobin content, hemoglobin content, water‐holding capacity, transmission value, pH, moisture content, ether extractable constituents and protein content. Inner and outer areas of the semitendinosus and semimem‐branosus muscles differ histochemically in fiber type and color.
PHYSICAL AND CHEMICAL INFLUENCES ON MEAT EMULSION STABILITY IN A MODEL EMULSITATOR
Authors: JOHNSON H. R. , ABERLE E. D. , FORREST J. C. , HAUGH C. G. , JUDGE M. D. 
Published: August 2006

ABSTRACTA new method of preparing laboratory meat emulsions utilizing the concept of continuous‐flow emulsification was developed to simulate industrial conditions. High speed centrifugation was used to separate phases of preblends and emulsions for the investigation of protein solubility Studies of the effect of water:meat ratio on the protein solubility or preblended and emulsified meat indicated that increasing water: meat ratios resulted in preblends and emulsions with larger soluble phases and lower soluble protein concentrations in the soluble phase. The effects of preblending method, temperature of meat prior to preblending, level of added water and temperature of the added water on the temperature of preblends and emulsions, protein solubility, NaCl concentration, cooked emulsion stability and firmness of the cooked emulsions were established. Temperature of the meat (‐30, ‐10 or 0°C) accounted for the largest proportion of the variation in temperature of preblends and emulsions, protein solubility and cooked emulsion stability. Lower temperatures in preblends and emulsions were associated with the colder meat temperatures. The data indicated that emulsions prepared with ‐10°C meat had the poorest cooked emulsion stability as compared to those prepared with ‐30 and 0°C meat. Level of added water (10, 20, 30 or 40%) significantly affected the temperature of preblends, protein solubility, cooked emulsion stability and firmness of the cooked emulsions. The 10% level of added water resulted in firmer emulsions with greater cooked stability. Temperature of the added water (0, 30, 60, or 90°C) had a significant effect on the temperature of preblends and emulsions, cooked emulsion stability and firmness of the cooked emulsions. Adding 90°C water resulted in emulsions with the poorest cooked stability while adding 0°C water resulted in firmer cooked emulsions.
PRODUCTION OF BEER FROM CASSAVA
Authors: RAJAGOPAL M. V. 
Published: August 2006

ABSTRACTAt present malt for beer production in Nigeria is imported. Substitution of malt with cassava, an indigenous crop, would conserve foreign exchange and also create employment opportunities for many workers in cassava plantations. Preliminary results show a satisfactory product can be made with cassava, comparing favorably with beer manufactured from conventional malt. Among the cultivars used, Nwugo gave the best results.
ANALYSIS OF GERMAN WINES BY GAS CHROMATOGRAPHY AND ATOMIC ABSORPTION
Authors: DYER RANDOLPH H. , ANSHER ALAN F. 
Published: August 2006

ABSTRACTAn analytical profile of a total of 49 samples of 1970 and 1971 vintage Rhine and Moselle German white wine is presented. The data include atomic absorption analysis for the elements K, Na, Mg, Ca, Fe, Cu, and Zn; gas‐liquid chromatographic analysis for methanol, ethyl acetate, n‐propyl alcohol, iso‐butyl alcohol, and iso‐amyl alcohol; the traditional specific gravity determination for ethanol; and the determinations for total acids, solids, and ash. For each of the parameters determined the range, mean and standard deviation is given. A comparison of the data for the 1970 and 1971 vintage years and the Rhine and Moselle wine regions is included. The conclusion is drawn that the data are insufficient to determine distinguishing and identifying characteristics of either vintage year or wine region.
LETHAL EFFECT OF FOOD TEMPERATURE ON LINEAR PORTION OF A HEATING OR COOLING CURVE
Authors: FLAMBERT C. M. F. , DELTOUR J. , DICKERSON R. W. , HAYAKAWA K. 
Published: August 2006

ABSTRACTThe purpose of this note is to clarify the ambiguity in the presentation in a heat processing text re using an exponential integral function to estimate analytically a sterilizing value of a linear portion of a heating or cooling curve.
STORAGE STABILITY OF RAISINS DRIED BY DIFFERENT PROCEDURES
Authors: STAFFORD A. E. , GUADAGNI D. G. 
Published: August 2006

ABSTRACTThe storage stability of on‐the‐vine dried and tunnel dehydrated raisins treated with a spray or dip of a water emulsion of fatty acid esters prior to drying were compared to the traditional sun‐dried raisin at 70 and 90° F. The flavor and color stability of samples held at 90° F was relatively short, varying from 8.8–14 wk. At 70°F, storage stability varied from 31‐43 wk. This study showed that the color and flavor stability of on‐the‐vine dried and tunnel dehydrated raisins should be equal or superior to that of the traditional sun‐dried raisins. It was also shown that 90° F storage causes rapid flavor and color loss regardless of drying method.
NITRITES IN INOCULATED CARROT JUICE AS A FUNCTION OF NITRATE CONTENT AND TEMPERATURE
Authors: HALL C. B. , HICKS J. R. , STALL R. E. 
Published: August 2006

ABSTRACTHigh levels of nitrite accumulated in fresh carrot juice inoculated with a nitrite‐producing bacterium isolated from carrots when the nitrate levels were over 500 ppm. The rate of accumulation increased with temperature (20‐35°C) over a 6‐hr period. Nitrite continued to increase in carrot juice at 4.5°C following incubation for 1–4 hr at 30°C.
PROTEIN QUALITY EVALUATION OF AN INSTANT BEAN POWDER PRODUCED BY DRY HEAT PROCESSING
Authors: CARVALHO C. C. C. , JANSEN G. R. , HARPER J.M. 
Published: August 2006

ABSTRACTInstant bean powders were prepared by roasting navy beans in a bed of salt at 190°C for 20 set or 220°C for 10 set follpwed by grinding in a Wiley Mill. The powders were evaluated for antitrypsin activity and for relative protein value (RPV). The RPV's of methionine‐supplemente.d and unsupplemented samples were superior to casein and equal to 110% and 60% of the RPV of casein, respectively. The heat treatment destroyed 70‐80% of the antitrypsin activity originally present. Potential applications of the dry heat process are discussed.
Bdellovibrio IN FOODS
Authors: NEAL JEFFREY J. , BANART G. J. 
Published: August 2006

ABSTRACT Bdellovibrio bacteriovorus is a unique parasitic microorganism that is capable of inhabiting and growing in the intraperiplasmic space of other bacteria. The ecological role of this organism has been reported in soil, sewage and polluted rivers. The analysis of various foods revealed parasitic organisms, but no Bdellovibrio. The inoculation of Bdellovibrio into foods resulted in a slight increase or decrease of the parasite and no apparent effect on the host cell population.