bluuebunny/crossref_metadata_2025_split huggingface dataset:
FLOW PROPERTIES OF ORANGE DIETARY FIBER SUSPENSIONS
Authors: GRIGELMO‐MIGUEL NURIA , IBARZ‐RIBAS ALBERT , MARTÍN‐BELLOSO OLGA 
Published: February 2007

ABSTRACTThe flow behavior of 7–20% orange dietary fiber (DF) suspensions at 15–65C was most adequately described by the simple power law model. The effect of the temperature on the apparent coefficient of viscosity (ηapp) followed an Arrhenius‐type relationship. The flow activation energy (Ea) was in the range 3.0–14. 7kJ/mol, depending on the concentration. The ηapp increased exponentially with concentration within the temperature range studied. The combined effect of temperature and concentration on the ηapp could be represented by an exponential equation. In all the cases, the effect of concentration on ηapp was more pronounced than that of the temperature.
SHEAR PROPERTIES AND WARNER‐BRATZLER TENDERNESS MEASUREMENT OF BEEF 1
Authors: LU RENFU , CHEN YUD‐REN 
Published: February 2007

ABSTRACTThe shear properties of raw and cooked beef and their relationship with Warner‐Bratzler (WB) tenderness measurement were evaluated. Shear tests were performed on four muscles, biceps femoris (BF), longissimus dorsi (LD), semimembranosus (SM), and semitendinosus (ST), with three different aging treatments (0, 1, and 2 weeks), using a specially designed device and the WB shear device. Raw beef exhibited a nonlinear behavior characterized by linearity at small deformations, stress yield at intermediate deformations, and work hardening at large deformations. Cooked beef had a different nonlinear behavior with the slope of the force‐displacement curve increasing with displacement before the peak force. Cooking resulted in a large increase (p=0.01) in maximum shear force and strain energy. The effect of muscle type and aging on shear properties was mostly significant (p=0.05). The maximum shear force of cooked beef was correlated with WB measurement with the R2 value ranging from 0.65 to 0.34 for LD, SM, and BF except for ST with a R2 value of 0.10. Correlations of the shear properties of raw meat with WB measurement were low (R2<0.36), indicating the difficulty of predicting WB tenderness from the shear properties of raw meat.
TEXTURE OF FRIED POTATO TISSUE AS AFFECTED BY PRE‐BLANCHING IN SOME SALT SOLUTIONS
Authors: BLAHOVEC J. , VACEK J. , PATOČKA K. 
Published: February 2007

ABSTRACTPlanar potato crisps were prepared from potato tubers of four varieties (Agria, Javor, Nicola and Panda). The effect of slice blanching in water and solutions of Na‐, Ca‐, and Mg‐chlorides prior to frying, as well as the effect of storage time of the tubers prior to test were also studied. The deformation curves from a three point bending test were evaluated and Young's modulus (EM), maximum relative deflection (MRD), maximum tensile stress (MTS) and surface energy (SE) were determined. The MRD and MTS correspond to rupture point values of deflection and stress, respectively. The obtained results show that almost all test parameters (MTS is an exception) depend mainly on the blanching solution and the ratio of monovalent (K and Na) to divalent ions (Ca and Mg) in the crisps. Variety dependence was observed mainly in MRD and EM. An increase in the ratio monovalent over divalent cation concentrations led to lower MRD‐ and SE‐values and at the same conditions to higher Young's moduli. EM‐values of 320–340 MPa were obtained for the two varieties with higher content of starch (Javor and Panda) while for the two varieties with lower starch content (Agria and Nicola) values of 230–250 MPa were observed. The MRD was of 0.057–0.061 for Javor and Panda and 0.075–0.080 for Agria and Nicola. The starch content could not explain the observed variety differences for maximum tensile stress and surface energy.
RHEOLOGICAL MODELS OF CHEDDAR CHEESE TEXTURE AND THEIR APPLICATION TO MATURATION
Authors: HORT JOANNE , LE GRYS GEOFFREY 
Published: February 2007

ABSTRACTSeventeen types of Cheddar cheese were assessed by a trained panel for creaminess, crumbliness (fingers), crumbliness (chewing), firmness, graininess, hardness (first bite), hardness (cutting), and springiness using Quantitative Descriptive Analysis. A maturing block of English Cheddar was also evaluated at various stages during ripening. The rheological properties of the Cheddar samples were determined using compression and cutting tests performed on an Instron Universal Testing Machine and are reported in terms of the true stress and Hencky strain. Multiple Regression techniques enabled accurate and rational rheological models of all the textural attributes except creaminess to be constructed. Models using instrumental variables where the test method had a similar action to that used by the human assessor were more accurate. The suggested models proved successful at predicting the textural characteristics of the Cheddar block at all but the earliest stages during maturation.
RHYTHMIC AND IRREGULAR MOVEMENT OF THE FIRST MOLAR WHILE EATING FOODS WITH DIFFERENT TEXTURES
Authors: TOGASHI MICHIKO , MORITA AKIKO , NAKAZAWA FUMIKO 
Published: February 2007

ABSTRACTThe three‐dimensional movement of a tooth, any tooth, while naturally eating, was measured by an apparatus developed in our laboratory. The movement of the first molar on the usually used side is reported here. The mastication movements are divided into two parts, namely the rhythmical chewing period during which there are mastication pressure loads on the molar and the irregularly pulsated moving period in preparation for the swallowing followed by the rhythmical one during which there is no more pressure on it. The amplitudes of the up and down movements of the molar are 10–22mm for the rhythmical chewing period which are bigger than those for the irregularly moving period. The rhythmical chewing periods are distributed around 10–40 s depending on 14 kinds of food texture, and also on the size of the food, in a fairly similar manner for the participants. The period is longer for tough foods and bigger samples. The irregularly pulsated moving periods are widely distributed, 2–45s, and depend both on the food texture and on the participant. The irregular moving periods are longer for foods which scatter in the mouth or adhere to the teeth when chewing. The ingestion difficulty of the food was divided into two groups. One is where it is difficult to break down the food with the teeth and the other is where it is difficult to prepare for swallowing.
MECHANICAL PROPERTIES OF TWO‐PHASE DISPERSE AGAR/GELATIN MIXED GELS
Authors: FUJII KEIKO , KAJITA RIKA , KUROSAWA MIKI , FUJII TOMOYUKI 
Published: February 2007

ABSTRACTAgar/gelatin mixed gels with the same composition but with a different two‐phase disperse structure were prepared and their mechanical properties compared. The agar/gelatin mixture was first kept at temperature above the gelling temperature of gelatin but below that of agar and stirred for the selected period, before cooling it below the gelling temperature of gelatin. For the low rupture stress system the agar concentration was 0.7% (w/w), while the gelatin concentration was 4.5% (w/w) to achieve the same rupture stress as the agar gel. The mixing temperatures selected were 20 and 37C. For the high rupture stress system, the agar and gelatin concentration was 2.8 and 10.4% (w/w), respectively, to achieve the same rupture stress. The mixing temperatures selected were 37 and 40C. The both mixed gels prepared by this method consisted of a dispersed phase of agar and a continuous phase of gelatin. The rupture stress of the mixed gels decreased as the content of the dispersed phase increased. The rupture stress had a tendency to be lower as the size of the dispersed particles increased. These results suggest that the interface between the dispersed phase and the continuous phase plays an important role as Griffith's crack, with the rupture of mixed gels occurring from that place.
SENSORY CHARACTERIZATION OF TEXTURE AND FLAVOR OF HIGH VISCOSITY GELS MADE WITH DIFFERENT THICKENERS1
Authors: KÄLVIÄINEN NIINA , ROININEN KATARIINA , TUORILA HELY 
Published: February 2007

ABSTRACTFour thickeners (pectin, gelatin, starch and gelatin + starch) and two aroma concentrations (1.4 and 0.7 mL aroma / 1 kg candy base) were used for manufacturing high viscosity gel systems, i.e. strawberry candies. The salient texture and flavor attributes of the samples were identified and evaluated by a trained descriptive panel. The thickeners strongly affected texture and flavor attributes of the samples, while the two aroma concentrations did not differentiate between samples. Each thickener used produced its own characteristic texture. The gels with weak and fragile texture had stronger flavor intensities and tart flavor than the gels with strong and cohesive texture. Because of the strong interaction between texture and flavor, the results have major implications for the production of high viscosity gels such as candies.
BOOK REVIEWS
Authors: Koh C. J. , Bourne Malcolm , Launay Bernard 
Published: February 2007

COMPUTATIONAL RHEOLOGY FOR PIPELINE AND ANNULAR FLOW. Wilson C. ChinCRYSTALLIZATION IN FOODS. R.W. HartelRHEOLOGY OF FLUID AND SEMISOLID FOODS. PRINCIPLES AND APPLICATIONS
USE OF BRABENDER® VISCOGRAPH E TO MEASURE SOME RHEOLOGICAL PROPERTIES OF MINCED FISH MUSCLE
Authors: KRISTBERGSSON KRISTBERG , SIGFUSSON HALLDOR 
Published: February 2007

ABSTRACTA Brabender® Viscograph E rotational viscometer was used to measure some rheological properties of diluted mince samples from cod (Gadus morhua), halibut (Hippoglossus hippoglossus), pollock (Pollachius virens) and ocean perch (Sebastes marinus). The results were compared to measurements on undiluted samples using a Brabender® Farinograph viscometer and an Instron Universal Testing Machine. When samples were adjusted to contain the same moisture content, differences in Brabender viscosity (P ≤ 0.05) were observed both between species and between different muscles of the same species. Thermal denaturation of cod muscle proteins was manifested as an increase in Brabender viscosity at approximately 30C. The addition of 1% (w/w) NaCl resulted in lower (P ± 0.05) mince Brabender viscosity. Initial changes in mince structure caused by freezing were observed as a drop in Brabender viscosity. There was a reasonable agreement between the results obtained using the Viscograph E and those obtained using the Instron (r2= 0.791). The instruments were sensitive to both chemical and structural differences in samples. However, the Farinograph was incapable of distinguishing between muscle types or species. The Viscograph E offers the possibility to monitor Brabender viscosity changes during heating and may be used to observe the effect of additives on Brabender viscosity and muscle protein denaturation.
IN‐HAND SENSORY EVALUATION OF TEXTURAL CHARACTERISTICS IN MODEL PROCESSED CHEESE ANALOGUES
Authors: PEREIRA R. B. , BENNETT R. J. , McMATH K. L. , LUCKMAN M. S. 
Published: February 2007

ABSTRACTSeven textural attributes of a range of model processed cheese analogues manufactured with different moisture contents and under different mixing speeds were investigated using in‐hand sensory evaluation. A trained panel of nine judges and descriptive analysis were used. Significant differences between the cheeses were found for firmness (both in compression and upon cutting), stickiness and curdiness. Cheeses with lower moisture content were, in general, firmer, curdier and less sticky than cheeses with higher moisture content. Products with intermediate moisture content resulted, in general, in intermediate scores for those attributes. Mixing speed has significantly affected the curdiness scores (α= 10%), as shown in the response surface regression analysis, but less in comparison to the moisture effect. At the confidence level of 5%, mixing speed was found not to be significant for any sensory attribute. Principal component analysis showed that firmness in compression, firmness in cutting, stickiness and curdiness were interrelated and together explained more than 50 % of the variance in the experimental data. In spite of the relatively narrow range of textures studied and the unconventional evaluation approach, the trained sensory panel used was able to discriminate between the cheese analogues studied.
EVALUATION OF NUMERICAL ALGORITHMS FOR THE INSTRUMENTAL MEASUREMENT OF BOWL‐LIFE AND CHANGES IN TEXTURE OVER TIME FOR READY‐TO‐EAT BREAKFAST CEREALS
Authors: GREGSON C. M. , LEE T.‐C. 
Published: February 2007

ABSTRACTCornflakes were immersed in milk, rapidly drained and compressed in a TA. XT2i texture analyser (Stable Micro Systems, UK) fitted with an Ottawa Cell. The data were analyzed numerically yielding nine instrumental crispness parameters. Bowl‐life was determined using an untrained sensory panel. Three models (Weibull, exponential and modified exponential) successfully modeled the change in mechanical properties as a function of immersion time. An instrumental method of measuring bowl‐life is described that measures peak force at a range of immersion times and models the data with the Weibull equation. This method may be a valuable asset to the breakfast cereals industry.
A SMALL SCALE LABORATORY NOODLE SHEETING MACHINE1
Authors: KOVACS M. I. P. , FU B. X. , WOODS S. M. , DAHLKE G. , WANG C. , SARKAR A. K. , KHAN K. 
Published: February 2007

ABSTRACTRheological properties of cooked noodles made on a small‐scale laboratory sheeting machine developed at the Cereal Research Centre were strongly correlated with the same properties of noodles made on a pilot noodle sheeting machine. Values obtained from both machines were evaluated against 22 laboratory tests used in our breeding program. For example, cooked noodle viscoelasticity (r=0.89, P < 0.01) and cooked noodle cutting force (r = 0.79, P < 0.01) were similar. Cooked noodle viscoelasticity of fresh noodles made on the laboratory machine correlated significantly (P < 0.05) with 17 of the tests and cooked noodle cutting force correlated significantly with 18 tests. Cooked noodle viscoelasticity of dried noodles made with the pilot plant noodle machine had significant correlations (P < 0.05) with only 14 of the tests and cooked noodle cutting force had significant correlations with 15 tests. The pilot plant machine requires a minimum of 500 g for one sample, while the small‐scale sheeting machine requires only 5‐10 g of flour.
LUBRICITY INDEX OF MAYONNAISE
Authors: STEFFE JAMES F. , AGRAWAL EVA , DOLAN KIRK D. 
Published: February 2007

ABSTRACTThe Lubricity Index (LI) is defined as a new parameter to quantitatively evaluate mouthfeel. Rheological data were collected using a helical ribbon mixer viscometer with commercial mayonnaise products. The LI is calculated from changes in apparent viscosity due to temperature and moisture variations that mirror those found in the mouth during mastication. The rate of change in apparent viscosity with moisture and temperature was much lower with a fat free product than regular products resulting in a low LI value. The LI provides a basis for future efforts to understand, and mathematically model, the complicated process of fluid food mastication.
STRESS RELAXATION BEHAVIOUR OF FROZEN SUCROSE SOLUTIONS
Authors: XU X. , JERONIMIDIS G. , ATKINS A.G. , TRUSTY P.A. 
Published: February 2007

ABSTRACT The stress relaxation behaviour of two frozen sucrose solutions (7% and 19%) during indentation in the temperature range of ‐20C to ‐40C were investigated. The stress relaxation is similar to that of pure polycrystalline ice, which is controlled by steady‐state creep. The steady state creep rate exponent, m, of 7% and 19% sucrose solutions lies between 2.3 and 3.6. The steady state creep rate constant, B, of 19% sucrose solution is greater than that of 7% sucrose solution. It is suggested that the steady‐state creep rate exponent m depends on contributions from the proportions of favourably oriented grains, unfavourably oriented grains and grain boundaries to creep and that these components depend on the value of internal stress which is related to the hardness of samples at the different testing temperatures. The steady‐state creep rate constant B depends on the mobility of dislocations in sucrose solutions which, in turn, depends on the temperature and the concentration of sucrose.
Sociodemographic Factors and Self‐Management Practices Related to Type 2 Diabetes Among Hispanics and Non‐Hispanic Whites in a Rural Setting
Authors: Coronado Gloria D. , Thompson Beti , Tejeda Silvia , Godina Ruby , Chen Lu 
Published: February 2007

ABSTRACT:
Context: Hispanics in the United States have a higher prevalence of non‐insulin‐dependent diabetes mellitus (type 2 diabetes) and experience more complications for the disease than non‐Hispanic whites. Differences in medical management or self‐management practices may, in part, explain the relative high risk for diabetes complications among Hispanics. Purpose: Using data from a community‐randomized intervention study on cancer prevention, we examined the medical management and self‐management practices of Hispanics and non‐Hispanic whites who have diabetes. Methods: Locally hired bilingual personnel conducted in‐person interviews of a random selection of 1,863 adults in 20 communities in the Yakima Valley of eastern Washington State. Findings: A total of 70 Hispanics (11% age‐adjusted prevalence) and 87 non‐Hispanic whites (7.3% age‐adjusted prevalence) reported having type 2 diabetes. Hispanics with a high level of acculturation were slightly more likely to have diabetes, compared to those with a low level of acculturation, though the association was nonsignificant. Hispanics were significantly less likely than non‐Hispanic whites to treat their diabetes with diet and exercise (36% vs 61.3%; P ≤ .001). Annual eye examinations were less commonly reported among Hispanics (48.9%) than among non‐Hispanic whites (72.7%). Conclusions: Our data indicate that Hispanics engage less frequently in self‐management practices to control diabetes than non‐Hispanic whites.
THE ECONOMIC IMPACT OF HIV/AIDS ON SMALL, MEDIUM AND LARGE ENTERPRISES1
Authors: Ellis L.l. 
Published: February 2007

AbstractBased on the Bureau of Economic Research (BER's) 2005 HIV/AIDS survey, this paper provides a snapshot view of the nature and the extent of the impact of HIV/AIDS on companies of different sizes in South Africa, as well as their response to the epidemic. Whereas the focus of most of the previous workplace surveys has been on “evaluating workplace responses”, the present study also considers the economic impact of HIV/AIDS. This study provides evidence of the impact of HIV/AIDS on the largest sample of small, medium and large companies in South Africa to date. The survey results suggest that employer responses are strongly linked to company size, with the majority of medium and large companies indicating that they have an HIV/AIDS policy in place and small companies having done little in the way of action against the epidemic.
DETERMINANTS OF JOB SEARCH STRATEGIES: EVIDENCE FROM THE KHAYELITSHA/MITCHELL'S PLAIN SURVEY
Authors: Schöer Volker , Leibbrandt Murray 
Published: February 2007

AbstractThe search behaviour of the unemployed is an under‐explored but important aspect of the unemployment puzzle in South Africa. The conventional conceptualisation of search rests on a simple dichotomy between active searching versus non‐searching. This is a particularly blunt lens for investigating and understanding searchers who use social networks as the basis for their search strategy as such search does not qualify as active searching. Using data from metropolitan Cape Town this paper shows that such a search strategy is an important component of overall job‐seeking behaviour for large percentages of searchers. A simple search model is presented to clarify the benefits and costs associated with different strategies and descriptive and multivariate analyses of the data are undertaken in order to highlight key factors influencing the choice of strategies. Findings illustrate the usefulness of the simple model by showing that the chosen search strategy is a compromise between the most effective way of finding a job and what is actually feasible for an individual. Being a female lowers the probability of active search compared to network search. A number of household characteristics are also important. Domestic duties hinder more active search while local embeddeness is key to the effectiveness of and the use of social network search.
Comparison of Virulence Plasmids among
Clostridium perfringens
Type E Isolates
Authors: Li Jihong , Miyamoto Kazuaki , McClane Bruce A. 
Published: February 2007

ABSTRACT

Clostridium perfringens
type E isolates produce iota-toxin, which is encoded by
iap
and
ibp
genes. Using Southern blot analyses, the current study identified
iap/ibp
plasmids of ∼97 or ∼135 kb among eight type E isolates. For most of these isolates, their
iap/ibp
plasmid also encoded urease and lambda-toxin. However, the beta2-toxin gene, if present, was on a different plasmid from the
iap/ibp
plasmid. For all isolates, the
iap/ibp
plasmid carried a
tcp
locus, strongly suggesting that these plasmids are conjugative. Overlapping PCR analyses demonstrated some similarity between the
iap/ibp
plasmids and enterotoxin-encoding plasmids of type A isolates. Additional PCR analyses demonstrated that the
iap/ibp
locus is located near
dcm
sequences, an apparent plasmid hot spot for toxin gene insertion, and that two IS
1151
-related sequences are present in the
iap/ibp
locus. To begin testing whether those IS
1151
-like sequences can mobilize
iap/ibp
genes, a PCR assay was performed that amplifies a product only from circular DNA forms that could represent transposition intermediates. This PCR assay detected circular forms containing
iap/ibp
genes and silent enterotoxin gene sequences, with or without an IS
1151
-like sequence. Collectively, these results suggest that a mobile genetic element carrying
iap/ibp
has inserted onto a
tcp
-carrying enterotoxin plasmid in a type A isolate, creating a progenitor
iap/ibp
plasmid. That plasmid then spread via conjugation to other isolates, converting them to type E. Further
iap/ibp
plasmid diversity occurred when either the
iap/ibp
genes later remobilized and inserted onto other conjugative plasmids or some
iap/ibp
plasmids acquired additional DNA sequences.