bluuebunny/crossref_metadata_2025_split huggingface dataset:
Anthocyanins in the Lowbush Blueberry, Vaccinium angustifolium
Authors: FRANCIS F. J. , HARBORNE J. B. , BARKER W. G. 
Published: August 2006

SUMMARYFifteen anthocyanin pigments were isolated from the lowbush blueberry, Vaccinium angustifolium Ait., and identified by chromatographic, spectral, and chemical properties. The 3‐monoglucosides and 3‐monogalactosides of delphinidin, malvidin, petunidin, peonidin, and cyanidin were isolated; also present in small quantities were the 3‐monoarabinosides of the same five anthocyanidins. The glucosides were present in much greater quantity than the galactosides or the arabinosides. Several diglycosides were also present, but in quantities too low for identification.
Lemon Oil Analysis. II. Gas‐Liquid Chromatography on a Temperature‐Programmed, Long, Open Tubular Column
Authors: MacLEOD WM. D. , MCFADDEN W. H. , BUIGUES NELIDA M. 
Published: August 2006

SUMMARYLemon oil was analyzed on a highly efficient modified Apiezon L open tubular column with a single injection. Almost all of the more than forty individual peaks were identified by comparison of mass spectra and retention times with those of known compounds. Lemon oils from throughout the world were found very similar in their gas chromatograms; differences were primarily quantitative rather than qualitative.
Immunofluorescent Detection of Staphylococcal Enterotoxin B II. Detection in Foods
Authors: GENIGEQRGIS C. , SADLER W. W. 
Published: August 2006

SUMMARYSpecific staphylococcal enterotoxin B anti‐serum conjugated with fluorescein isothiocyanate was used successfully for detecting toxin in food smears or food extracts in about 4–5 hr. The fluorescent antibody technique detected minute amounts of enterotoxin—much less than 1 or 0.05 μg/ml, which are the sensitivity limits of single or double gel diffusion tube tests—‐without involving any extraction procedures.
Growth and Sporulation of Smooth and Rough Variants of Bacillus Stearothermophilus in Pea Extract and on Pea Agar
Authors: FIELDS M. L. 
Published: August 2006

SUMMARYThe influence of rough and smooth variants of Bacillus stearothermophilus on growth and sporulation of each was investigated. The smooth variant grew faster from spore inoculum than the rough variant and produced more acid than the rough when grown separately. However, when grown together, the growth was similar to the smooth; and acid production, as measured by pH, was also the same. When the inoculum was vegetative cells, the growth of rough and smooth were similar to the rough both in growth and pH. More spores were produced by the rough variant than by the smooth variant when grown separately on pea agar or in pea extract. When grown together on pea agar or in pea extract, the total number of spores was less than the rough variant but they were of the rough variant type.
All‐Vegetable Protein Mixtures for Human Feeding. The Development of INCAP Vegetable Mixture 14 Based on Soybean Flour
Authors: BRESSANI RICARDO , ELIAS LUIZ G. 
Published: August 2006

SUMMARYStudy of the complementary value of soybean and corn proteins in young growing rats resulted in the formulation of INCAP Vegetable Mixture 14: 58% corn flour, 3870 soybean flour, 3% torula yeast, 1% calcium phosphate, and 4,500 I.U. vitamin A per 100 g. The mixture contains approximately 27% protein. Formula 14, evaluated in young growing dogs, was slightly lower in protein quality than casein. Its main limiting amino acid is methionine, but only when fed at a low level of protein. The addition of lysine and threonine in the presence of methionine caused a highly significant increase in protein efficiency ratio. Only a small response was obtained when milk protein replaced Formula 14 protein in isoproteic diets.
Direct Olfactory Demonstration of Fractions of Chicken Aroma
Authors: KLOSE A. A. , PALMER H. H. , LINEWEAVER HANS , CAMPBELL A. A. 
Published: August 2006

SUMMARYA general method of dividing and subjectively evaluating the fractions of cooked chicken aroma was developed. The fractions were separated by passing nitrogen gas laden with the freshly formed aroma through solid absorbents or solutions of metal salts. The unabsorbed effluents were then characterized or identified in terms of the dominant odor by a trained panel. Absorbents were selected for their ability to permit passage of easily identified aroma fractions and for their general inability to form, react with, or concentrate on a volume basis the unabsorbed fractions of interest. The role of hydrogen sulfide was established in two ways: 1) when essentially all aroma constituents except hydrogen sulfide were removed from the nitrogen stream by anhydrous calcium sulfate (or calcium chloride or calcium carbonate), the residual aroma was easily recognized as hydrogen sulfide; and 2) when hydrogen sulfide was removed by any of a variety of heavy metal salts, a completely foreign disagreeable aroma remained that indicated the blending or masking effect of the hydrogen sulfide. When hydrogen sulfide and other components were removed by magnesium oxide, an ammoniacal odor characteristic of ammonia or aliphatic amines was exposed. Many absorbents or combinations of absorbents were found that trapped all fractions of the cooked chicken aroma.
Lipid Oxidation in Frozen Vegetables in Relation to Flavor Change
Authors: RHEE KI SOON , WATTS BETTY M. 
Published: August 2006

SUMMARYThe TBA test, adapted for vegetable material, was useful in following lipid oxidation in frozen peas. Gas‐liquid chromatographic analysis for the loss of unsaturated fatty acids was not feasible for determining lipid oxidation in un‐blanched vegetables. This work has established that rancidity is not a main cause of flavor deterioration in frozen Blackeye peas (Vigna sinensis) and possibly in other frozen vegetables. The amount of lipid oxidation occurring in frozen raw peas was too small to produce rancid odors. Lipoxidase was rapidly inactivated by a short blanching time, and no regeneration of the enzyme occurred during frozen storage of garden peas (Pisum sativum).
Changes in the Content of Free Amino Acids During Roasting of Cocoa Beans
Authors: PINTO A. , CHICHESTER C. O. 
Published: August 2006

SUMMARYThe major changes noted in the roasting of cocoa beans are the destruction of amino acids and reducing sugars, followed by the production of volatile earbonyl compounds. The relation between these reactions was demonstrated by means of amino acid analysis, titrimetric determination of the reducing sugars, and gas chromatography. It is postulated that the majority of the earbonyl compounds produced during the course of the roasting process are the result of the oxidative deamination of free amino acids.
Some Catechins and Proanthocyanidins in the Cores of Bartlett Pears
Authors: NORTJE B. K. 
Published: August 2006

SUMMARYTwo catechins and two proanthocyanidins were isolated from the cores of Bartlett pears. The cateehins, (+)‐catechin, and (‐)‐epicateehin were obtained in crystalline form. Proanthocyanidin P‐l was found to he identical with the major proanthocyanidin of cacao beans. Proanthocyanidin P‐2 was found to consist of at least three flavan units. Treatment of proanthoeyanidin P‐2 with sulfurous acid yielded proanthocyanidin P‐l.
Studies on Free Amino Acids in Sponges, Doughs, and Baked Soda Crackers and Bread
Authors: MORIMOTO TERUHIKO 
Published: August 2006

SUMMARYFree amino acids decreased markedly during an 1%hr cracker sponge fermentation or during a 6‐hr straight dough bread fermentation. No commercial proteases were used. However, the free amino acids increased after 48 and 72 hr of cracker sponge fermentation, respectively. This suggested that the amino acids were metabolized by microorganisms during active growth at a faster rate than they were being formed from the protein by native proteases. Later, the amino acids accumulated as the rate of active fermentation and growth subsided, Pro. teolytic activities did not change with fermentation time, suggesting that microorganisms did not release additional proteases. The amino acid content of soda crackers made with a long sponge fermentation decreased during baking. Likewise, the free amino acid content of bread crust decreased during baking, while the free amino acid content of the crumb remained essentially constant.When a commercial protease was added to a soda cracker sponge and the sponge fermented for 18 hr, the free amino acids in the baked products increased to a level equivalent to that of the soda crackers made with a 72‐hr sponge fermentation without the use of commercial protease.
Protein Changes Related to Ham Processing Temperatures I. Effect of Time‐Temperature on Amount and Composition of Soluble Proteins
Authors: COHEN EDWARD H. 
Published: August 2006

SUMMARYKnowledge of protein changes produced by heat is basic to the development of a needed analytical method for determining whether canned meats have been pasteurized at high enough temperatures. Ground cured uncooked ham was heated, with different programming, to temperatures up to 165°F; and the influence of the treatments on the amount and composition of proteins soluble in 0.9% NaCl solution was determined. Rate of heating as well as the temperature reduced the amount of ex‐tractable protein. Fractionation of soluble proteins by disc electrophoresis showed five components to be relatively resistant to heat coagulation. One of these components was identified as an acid phosphatase.
Enrichment of Volatile Samples by Syringe Collection
Authors: HOFFMANN R. L. , LIST G. R. , EVANS C. D. 
Published: August 2006

SUMMARYVolatile samples for gas chromatographic analysis can he collected and enriched by slow passage through a gas‐syringe barrel packed with solvent‐dampened cotton. Then the condensate can be injected into a gas chromatograph directly from the same syringe.
Effect of Soaking and Germinating on the Nutritive Value of Navy Beans
Authors: KAKADE M. L. , EVANS ROBERT JOHN 
Published: August 2006

SUMMARYThe effect of soaking or germination on the protein content, trypsin inhibitor activity, and hemagglutinin activity of navy beans was studied. Soaking navy beans for 1–4 days decreased the trypsin inhibitor activity, and especially the hemagglutinin activity. The decrease in protein content due to soaking did not account for all of the decrease in anti‐trypsin and hemagglutinin activity. No significant changes were observed in hemagglutinin activity due to germination, although some decrease in the trypsin inhibitor activities of germinated beans was noticed. Protein content increased progressively in beans germinated l‐4 days, and decreased in beans soaked 1–4 days. Rats fed raw, soaked, and germinated navy beans as a source of dietary protein lost weight and died 8–16 days after the beginning of the experiment. It is concluded that soaking prior to heating is not necessary to eliminate the toxicity of navy beans.
Effect of Sulfite and Ascorbic Acid on Mushroom Phenol Oxidase
Authors: MARKAKIS P. , EMBS R. J. 
Published: August 2006

SUMMARYIn model systems containing mushroom phenol oxidase and o‐diphenolic or monophenolic substrates in phosphate buffer, pH 6.5, sulfite initially did not protect the ascorbic acid from oxidation by the quinones formed enzymatically. The sulfite, however, gradually decreased both the diphenolase and monophenolase activity of the enzyme and thereby diminished the overall destruction of ascorbic acid. Under certain conditions, ascorbic acid counteracted the sulfite inhibition of the monophenolase activity of the enzyme.
Interaction of Low‐Density Lipoprotein (LDL) from Yolk Plasma with Methyl Orange
Authors: NOWAK C. M. , POWRIE W. D. , FENNEMA O. 
Published: August 2006

SUMMARYThe surface characteristics of plasma low‐density lipoprotein (LDL) in various buffers were investigated by determining the binding of an anionic dye, methyl orange, during equilibrium dialysis at 10°. As the buffer pH increased from 4.5 to 8.6, the binding capacity of native LDL diminished. Additional experiments were carried out at pH 6.5, the normal value for egg yolk and plasma. A plot of dye concentration vs. dye binding by native LDL produced a curve with a shape similar to that for ‐β lipoprotein from blood. Native LDL, with only about 15% protein, bound as much dye as a pure protein, β‐lactoglobulin. The LDL from pasteurized yolk (63 and 64.8°C) bound as much dye as LDL from native yolk. Sodium chloride and sucrose did not restrict the dye adsorption to native LDL. When yolk plasma was treated with bromelain, the dye‐binding capacity of isolated LDL was somewhat reduced.
Kinetic Behavior and Mechanism of Inhibition in the Maillard Reaction. II. Mechanistic Considerations in the Reaction Between D‐Glucose and Glycine
Authors: SONG PILL‐SOON , CHICHESTER C. O. 
Published: August 2006

SUMMARYThe mechanism of the initial Maillard reaction was investigated in kinetic, autoradiographic, spectroscopic, and model studies. Results indicate that the initial reaction involves the formation of glucosylglycine from aldehydic glucose and the free amino group of glycine, followed by base‐catalyzed conversion of glucosylglycine into a, βunsaturated aldimine, with the steady‐state concentration of the latter accumulated during the induction period and undergoing subsequent reactions to yield melanoidins. Evidence to support this mechanism is presented and discussed. Also proposed is a possible mechanism for the melanoidin formation in the reaction. Side reactions giving rise to products of “browning reaction”, such as from hydroxymethyl furfural, were not considered.
The Anthocyanin Pigments of Black Raspberries
Authors: DARAVINGAS GEORGE , CAIN R. F. 
Published: August 2006

SUMMARYThe chemical structure of the major red pigments of the black raspberries, Monger variety, was elucidated. These components were cyanidin‐3‐glucoside, cyanidin‐3,5‐diglu‐coside, cyanidin‐3‐diglucoside, and cyanidin‐3‐rhamnoglucoside‐5‐glucoside. The pigments were isolated, purified, concentrated, and then separated into individual anthocyanins by column and paper chromatography. The separated anthocyanins were identified by paper chromatographic and spectrophotometric analysis of the individual pigments and their products after specific chemical degradations.
An Apparatus for the Isolation of Volatile Compounds from Foods
Authors: HERZ KARL O. , CHANG STEPHEN S. 
Published: August 2006

SUMMARYVolatile compounds that may contribute flavor to a wide variety of foods can be isolated in an apparatus which is described. It utilizes the principle of flash evaporation and vaporization from a continuous thin heated film. Liquid foods, such as fruit juices or beer, need no preparation, but foods such as meat and potato chips are first made into a fine water slurry. Vaporized food constituents and water are recovered by condensation in a series of specially designed cold traps. Features and performance of the apparatus are discussed.
Proanthocyanidins in the Apple
Authors: VAN BUREN J. P. , SENN G. , NEUKOM H. 
Published: August 2006

SUMMARYA study was conducted on the acetone‐ and ethyl‐acetate‐extractable flavan polyphenols of Waldhöfler apples, an astringent‐tasting juice variety. The extracts were examined by cellulose thin‐layer chromatography with 5% n‐butanol and n‐butanol—acetic acid—water (BAW) as the developing solvents. (—) Epicatechin was the major monomeric flavan found; (+) catechin was present in smaller amounts. A large number of unknown flavans were also detected; most of these are thought to be dimerie or oligomeric in composition, since their RI values did not correspond to those of any known flavans. The predominating unknown substance, R1 0.58 in 5% n‐butanol and 0.46 in BAW, was purified from ethyl acetate extracts by polyamide chromatography followed by solvent fractionation. The pure compound had a marked astringent taste. The IR and UV spectra were typical of flavans. On hydrolysis, cyanidin and epicatechin were produced. Methylation with diazomethane yielded a compound with the empirical formula C3sH42O12H2O with a methoxyl content of 33.7%. NMR spectra indicated that condensations involved the A ring. Hydrolysis of the methylated derivative yielded tetramethyl epicatechin and a substance corresponding to tetramethyl flavan‐3,4‐diol and other unidentified intermediate products. It is thought that the purified proanthocyanidin is a dimer, or possibly an oligomer, containing (‐) epicatechin and 5,7,3′,4′‐flavan‐3,4‐diol as constituents.The other unknown flavans, not isolated in pure form, yielded cyanidin, (—) epicatechin, and a small amount of pelargonidin on hydrolysis.
Composition of Raw and Roasted Lamb and Mutton II. Amino Acids
Authors: BLUM AMOS E. , LICHTENSTEIN HAROLD , MURPHY ELIZABETH W. 
Published: August 2006

SUMMARYMicrobiological assay values are reported for content of 18 amino acids in separable lean of raw and roasted rib‐loin and leg cuts of lamb and mutton. These values agreed well with values obtained in other laboratories. The amino acid content of lamb protein tended to be constant and was not affected by cut or by roasting. Retentions of amino acids in lamb lean after roasting were essentially complete.
A Classification of Objective Methods for Measuring Texture and Consistency of Foods
Authors: BOURNE M. C. 
Published: August 2006

SUMMARYThe numerous methods for objectively measuring the textural properties of foods are classified on the basis of the variable or variables that are the basis of measurement. Physical methods of measurement are classified under the headings force‐measuring, distance‐measuring, time‐measuring, energy‐measuring, ratio‐measuring, multiple‐measuring, and multiple‐variable instruments. There are also some chemical methods for measuring texture objectively. Methods that do not fit into any of the above categories make a special, miscellaneous group. Examples are given of the kinds of instruments found in each category.
Post‐Mortem Changes in Muscle II. Chemical and Physical Changes in Pork
Authors: BODWELL C. E. , PEARSON A. M. , WISMER‐PEDERSEN J. , BRATZLER L. J. 
Published: August 2006

SUMMARYThe chemical changes occurring from 0 to 24 and/or 48 hr post‐mortem were followed in longissimus dorsi muscle from 18 pork carcasses. In an attempt to induce soft, watery pork, one side from each of 13 carcasses was placed at 37°C immediately after slaughter, and the other side of each carcass was subjected to ‐29°C. Values for pH, glycogen, total reducing sugars, and lactic acid differed markedly at 0 time. Carcasses from Poland China pigs showed a stoichiometric relationship between the post‐mortem decrease in glycogen and the corresponding accumulation of lactic acid and total reducing sugars. This relationship was less apparent in Hampshire pigs. The 37°C treatment did not consistently result in soft, watery and pale muscle, as was expected from other reports. This suggests that exposure of muscle to a low pH at a high temperature per se does not necessarily cause the soft, watery, and pale appearance. A loss in fibrillar water‐binding capacity as a result of low pH values and high muscle temperatures confirmed earlier investigations. However, the decrease in fibrillar water‐binding capacity as a result of the low pH at high muscle temperatures did not usually make the muscle appear soft and watery. Results indicate that even though a loss in fibrillar water‐binding capacity occurs as a consequence of a low pH and high temperature, and is a characteristic frequently encountered in soft, watery muscle, low fibrillar water‐binding capacity by itself is not the primary causal factor in making pork muscle appear soft and watery. Post‐mortem levels of ATP, creatine phosphate, lactic acid, total reducing sugars and glycogen are reported and compared with literature values.
Development of a Radiation Process for Some Indian Fruits: Mangoes and Sapodillas
Authors: DHARKAR S. D. , SAVAGAON K. A. , KUMTA U. S. , SREENIVASAN A. 
Published: August 2006

SUMMARYA combination heat‐radiation process has been evolved for sterilizing mango and sapodilla slices in cans. The fruit, after peeling and slicing, is packed in sanitary cans with sucrose syrup, and the respiratory enzymes are inactivated by heating for 10 min at 70°C. The cans are next evacuated for 6 min at a vacuum of 28 inches Hg, vacuum doubled‐seamed, and irradiated with a total dose of 4 × 105 rads at room temperature.Organoleptic evaluation, vitamin retention, and sterility tests show that these processing conditions are optimum and give an acceptable product. Canned mangoes showed progressively lower acceptability with radiation doses above 4 × 105 rads, compared with the thermally processed product. Sapodillas, on the other hand, did not show appreeiable deterioration up to 1.2 × 106 rads.
Effect of Storage Temperature on the Cytochrome Oxidase and Polyphenol Oxidase Activities and Phenolic Content of Potatoes
Authors: MQNDY N. I. , GEDDEDAHL S. BOND , MOBLEY E. OWENS 
Published: August 2006

SUMMARYOntario and Pontiac potatoes, respectively representing varieties susceptible and resistant to precooking blackening, were examined for phenolic content and for cytochrome oxidase and polyphenol oxidase activities following storage at 4‐O and 50°F. The study was conducted for two consecutive years. In each of the two years the phenolic content of both varieties was significantly higher in potatoes stored at 40°F than in potatoes stored at 50°F. Both varieties had higher cytochrome oxidase and polyphenol oxidase activities when stored at 50°F than when stored at 40°F. The lower enzyme activities at 40°F may be responsible, in part, for the accumulation at that temperature of phenolic substances which serve as substrates for the enzymes. The higher phenolic content at lower temperatures may account for the greater discoloration of the potatoes.
The Fatty Acid Composition of Commercially Hydrogenated Fish Oils
Authors: LAMBERTSEN G. , MYKLESTAD H. , BRAEKKAN O. R. 
Published: August 2006

SUMMARYFive samples of industrially hydrogenated fats of marine origin were analyzed for fatty acid composition by the combined methods of group‐separation by thin‐layer partition chromatography followed by gas‐liquid chromatography of each group.The general fatty acid composition was 30–45% saturated acids, 45–55% monoenoic acids, and lo‐20% polyenoic acids. A substantial part of the polyenoic acids were trienoic acids, the rest dienoic. The presence of tetraenoic acids could be ascertained in the low‐melting samples (mp 30–32°C).
Microbiology and Chemistry of Fermented Fish
Authors: SAISITHI PRASERT , KASEMSARN RUNG‐ORN , LISTON J. , DOLLAR ALEXANDER M. 
Published: August 2006

SUMMARYThe microbiology and chemistry of Thai fish sauce was investigated in relation to the development of flavor and aroma. Total viable count decreased steadily as fermentation time advanced. The counts were higher when media containing 10% NaCl were used than when media containing 0.5% NaCl were used. Approximately 70% of the bacterial isolates from a nine‐month‐old fish sauce were halophiles of Bacillus types. These bacteria produced volatile acids from cultures in a medium prepared by hydrolyzing rockfish (Sebastodes sp.) with a mineral acid. A diethyl‐ether‐ethanol‐soluble fraction contained the typical aroma of fish sauce. This extract could be separated further by column chroma tography (AGl‐X8, formate form) into a fraction containing amino compounds and a second fraction containing weakly acidic compounds. The amino acids, principally glutamic acid, histidine, proline, etc., and other amines were identified by thin‐layer chromatography. The identification of acidic compounds has not been completed.