bluuebunny/crossref_metadata_2025_split huggingface dataset:
PROTEASE FROM Saccharomyces carlsbergensis: ACTIVITY ON FOOD PROTEINS
Authors: WOODS FRONDA C. , KINSELLA JOHN E. 
Published: August 2006

ABSTRACTPartially purified protease from S. carlsbergensis was tested for its ability to hydrolyze several food proteins. At pH 6.0 it hydrolyzed casein well and soy proteins and acid‐denatured hemoglobin to a moderate degree. However, it did not hydrolyze bovine serum albumin, egg albumen, nor collagen. Hydrolysis of succinylated casein by yeast protease was almost as rapid as the hydrolysis of casein.
ORANGE PECTINESTERASE: PURIFICATION, PROPERTIES, AND EFFECT ON CLOUD STABILITY
Authors: KÖRNER BELLA , ZIMMERMANN GIDEON , BERK ZEKI 
Published: August 2006

ABSTRACTOrange pectinesterase was isolated by ammonium sulfate fractionation followed by ion exchange on CM‐Sephadex column. Two pectinesterase peaks were observed, The same pH and temperature optima (pH 7.5, temp 60°C), almost equal Michaelis constants (0.029%, 0.031%) and energy of activation values (5,600 cal mol‐1, 5,740 cal mol‐1) were obtained for the two pectinesterase fractions. Both enzyme fractions were inhibited by EDTA and polygalacturonic acid and were found to cause clarification of orange juice in a pattern similar to that obtained with natural juice. It can be assumed that the two pectinesterase chromatographic entities have similar catalytic properties.
INHIBITION OF AFLATOXIN PRODUCTION BY CARROT ROOT EXTRACT
Authors: BATT CARL , SOLBERG MYRON , CEPONIS MICHAEL 
Published: August 2006

ABSTRACTThe worldwide incidence of aflatoxin contamination of carrot roots is rare. This study was conducted to determine the potential of carrot root to support Aspergillus parasiticus growth and aflatoxin production. Raw carrot tissue did not support the germination of A. parasiticus spores. Autoclaved (121°C, 15 min) carrot tissue supported germination, growth, sporulation, and aflatoxin production by A. parasiticus. There was no measureable difference in water activity before or after autoclaving the carrot tissue. There was an increase in water extractable carbohydrate and protein as a result of autoclaving the carrot tissue. Chloroform extracts of carrot tissue contained a compound that inhibited differentiation and aflatoxin production by A. parasiticus in both synthetic and semisynthetic media. The inhibitor was optimally active within a pH range 3.5—4.0. The minimum inhibitory concentration of the extract at pH 4.5 and at 28°C in minimal salts medium containing 6% glucose and 1.7 × 105A. parasiticus spores was 3.84g equivalent weight of tissue/ml assay medium.
ACCURACY AND SPECIFICITY OF THE DINITROBENZENESULFONATE METHODS FOR AVAILABLE LYSINE IN PROTEINS
Authors: HOLGUIN MARILUZ , NAKAI SHURYO 
Published: August 2006

ABSTRACTSpecificity of the dinitrobenzenesulfonate (DNBS) method for the ɛ‐amino group of lysine was investigated using α‐ and ɛ‐formyl lysines, L‐lysine, L‐lysyllysine, L‐lysylalanine, and ribonuclease‐S‐pep‐tide. Some reactivity of DNBS with α‐amino group remained for N‐terminal lysines that decreased as the chain length of peptides increased. It is postulated from this result that reasonable values can be expected for the available lysine in proteins. The availability of lysines in casein, lysozyme, β‐lactoglobulin, acid solubilized gluten and whole egg was determined by the fluorodinitrobenzene (FDNB) method, the trinitrobenzenesulfonate (TNBS) method and the pepsin pancreatin digestion test and compared with the DNBS method. Good agreement was obtained among the values of available lysine when determined by the FDNB, TNBS, and DNBS methods. The results of the DNBS method indicated highly significant correlations with those of the FDNB and TNBS methods and the enzymatic test. However, the TNBS method suffered from significantly poorer repeatability. The DNBS method was the simplest and quickest method with reasonable accuracy.
EMULSIFYING PROPERTIES OF WHEY PROTEIN
Authors: YAMAUCHI KUNIO , SHIMIZU MAKOTO , KAMIYA TAKAMOTO 
Published: August 2006

ABSTRACTThe effects of variables on the properties of the emulsion prepared from a whey protein dispersion and coconut oil were studied. Adsorption of the protein on to the fat globule surface was also investigated. A stable emulsion was obtained at the protein concentrations more than 2%. The creaming stability was minimal and the viscosity was maximum at pH 5 over the range of pH 3‐9. Addition of sugar ester, monostearate, and lecithin rather depressed the creaming stability. The emulsion was heat stable in the absence of salt, but became a gel on heating in the presence of CaCl2, The fat globule size and the amount of protein adsorbed on to the fat globule surface were highest at pH 5. SDS‐electrophoresis of the protein recovered from the surface revealed that β‐lactoglobulin, immunoglobulin, and lactoferrin were selectively adsorbed at pH 7. The adsorption of α‐lactalbumin markedly increased and that of β‐lactoglobulin decreased with the decrease in pH to 5 or 3. The importance of electrostatic nature and conformation of the proteins in the adsorption was suggested.
PHYTASE OF MOLDS USED IN ORIENTAL FOOD FERMENTATION
Authors: WANG H. L. , SWAIN E. W. , HESSELTINE C. W. 
Published: August 2006

ABSTRACTMolds commonly used in Oriental food fermentation have been examined for their ability to produce phytase. Except for Mucor dispersus NRRL 3103 and Actinomucor elegans NRRL 3104, all the other molds tested produced both extra‐ and intracellular phytase. The enzyme produced by Aspergillus oryzae NRRL 1988 was purified by acetone fractionation, gel filtration, and diethylaminoethyl‐cellulose chromatography. The phytase was successfully separated from an acid phosphatase, and a 44‐fold increase in specific activity was observed. The pH optimum of 5.3 characterizes the enzyme as an acid phosphohydrolase, and its maximum activity at 50°C suggests a relatively high thermostability. The enzyme is also fairly stable over a pH range 3.5‐7.8 at 25°C. The A. oryzae phytase is active with either phytic acid or glycerophosphate. as substrate, but it hydrolyzes phytic acid twice as fast as it does glycerophosphate. However, the enzyme is partially inhibited by high concentration of phytic acid. The Km value of A. oryzae phytase was estimated as 0.47 mM and Vmax was 11.9 μmoles Pi per mg per mg protein.
CALCULATION OF OPTIMUM STERILIZATION CONDITIONS FOR PACKED CONDUCTION‐TYPE FOODS
Authors: THIJSSEN H.A.C. , KOCHEN L.H.P.J.M. 
Published: August 2006

ABSTRACTThe basis of the method is the short‐cut calculation procedure developed by Thijssen et al. (1978) for sterilization conditions yielding optimum quality retention for conduction heating of packed foods at constant temperatures of the heating and cooling medium. This method is improved and extended to variable temperatures of the heating and cooling medium as occur in continuous sterilizers. This is done by converting the variable temperature into a block temperature‐time relationship. By means of computer simulations of the sterilization process, the variable heating temperature is converted into a constant heating temperature and an increased homogeneous initial product temperature yielding the same lethal effect. The variable cooling temperature is converted into a constant cooling temperature and an additional heating time at constant retort temperature yielding the same lethal effect as is obtained during the actual cooling process. On the block temperature‐time diagram thus obtained the short‐cut calculation method is again applicable. The error introduced by this method in the calculated logarithm of the reduction of microorganisms is less than 20%.
EFFECTS OF VARIOUS CONCENTRATIONS OF SODIUM NITRITE AND POTASSIUM SORBATE ON COLOR AND SENSORY QUALITIES OF COMMERCIALLY PREPARED BACON
Authors: PAQUETTE M. W. , ROBACH M. C. , SOFOS J. N. , BUSTA F. F. 
Published: August 2006

ABSTRACTPork bellies (270) were processed under regular commercial conditions utilizing various concentrations (five treatments) of sodium nitrite and potassium sorbate. Sliced bacon was stored at 4°C under vacuum and nonvacuum packaged conditions and evaluated by consumers for uncooked color at 7, 14, 21, 35, and 49 days after slicing. Fried bacon slices were evaluated for flavor, texture, appearance, and overall desirability by a taste panel on a nine‐point hedonic scale during 63 days storage at 4°C under vacuum‐packaged conditions. Bacon samples formulated with sodium nitrite (40, 80, and 120 ppm) were similar in fresh color desirability during storage and were significantly more desirable than bacon formulated without sodium nitrite. Bacon formulated with 0.26% potassium sorbate in combination with 40 or 80 ppm sodium nitrite was not significantly different (p < 0.05) from bacon formulated with 120 ppm of sodium nitrite and no potassium sorbate for color and sensory qualities.
INFLUENCE OF TUMBLING AND ELECTRICAL STIMULATION ON DISTRIBUTION AND CONTENT OF SODIUM NITRITE AND SODIUM CHLORIDE IN BACON
Authors: OCKERMAN H. W. , DOWIERCIAL R. 
Published: August 2006

ABSTRACTThe purpose of this study was to evaluate the effect of electrical stimulation and tumbling on distribution and levels of sodium nitrite and sodium chloride in bacon. Both factors resulted in a more even distribution of nitrite and chloride, but had no effect on their levels in bacon. The content of sodium nitrite and sodium chloride was highly related to the anatomical location and consequently the moisture content of the sample in the slab of bacon and to storage time. In slices taken from areas with higher lean content, higher amounts of nitrite and chloride were found. After separation of slices into lean and adipose tissues, analyses indicated approximately one‐third as much nitrite and chloride in the fat portion as in the lean. There was a reduction in nitrite during smoking. Concentrations of both nitrite and chloride increased in nonpackaged, hanging bacon as a result of evaporation of moisture.
A MODEL TO EXPLAIN OBSERVED BEHAVIOR ON FISH SALTING
Authors: ZUGARRAMURDI AURORA , LUPÍN HÉCTOR MATEO 
Published: August 2006

ABSTRACTA model for the prediction of the fish salting process is developed; the same includes: (1) NaCl/water equilibrium in muscle for the processing of fish, with and without cuts, and (2) kinetics of salt penetration and water output and the relationship between the specific rate constants. This model allows for the explanation of the empirical correlations found in the literature such as those of Crean (relationship between water and NaCl percentages) and those of Levanidov (relationship of the weight variations). The model has been empirically checked with anchovy (Engraulis anchoifa), Fueguine sardine (Clupea fueguensis), patagonian haddock (Egleginops maclovinus) and with published data on herring (Clupea harengus), cod (Gadus morhua), swordfish (Xhipias gladius), hake (Merluccius huhbsi), and Black sea anchovy (Engraulis encrasicholus ponticus).
MINCED FISH FLESH FROM NONTRADITIONAL GULF OF MEXICO FINFISH SPECIES: YIELD AND COMPOSITION
Authors: FINNE GUNNAR , NICKELSON RANZELL , QUIMBY ANNETTE , CONNALLY NINA 
Published: August 2006

ABSTRACTYield of production, composition, and quality of minced (deboned) flesh from nontraditional finfish species from the Gulf of Mexico were investigated. The fish, which were processed both as fresh and prefrozen, included: sheepshead, sandtrout, black drum, croaker, and mullet together with fresh‐water tilapia. The yield of deboned flesh varied from a high of 31.3% for fresh croaker to a low of 20.0% for prefrozen round mullet. The proximate composition of deboned flesh from different species showed that the moisture content varied from 75.22% (black drum) to 81.96% (mullet); protein from 14.19% (mullet) to 18.69% (sandtrout); and fat from 1.33% (mullet) to 5.83% (croaker). No substantial difference was observed between fresh and prefrozen fish regarding proximate composition. The fatty acid profile of the five marine species showed that croaker contained the highest degree of saturated fatty acids while sheepshead was the highest with respect to unsaturated acids. Thiobarbituric acid (TBA) analysis showed the deboned flesh to be of good quality with regard to oxidation. However, in every case there was a marked increase in TBA number during 4 wk of frozen storage of the round fish. Total volatile nitrogen (TVN) analysis showed that nontraditional species available on a wholesale basis were of variable quality ranging from good to poor.
QUALITY‐INDICATING CHARACTERISTICS OF BEEF AS AFFECTED BY ELECTRICAL STIMULATION AND POSTMORTEM CHILLING TIME
Authors: CALKINS C. R. , SAVELL J. W. , SMITH G. C. , MURPHEY C. E. 
Published: August 2006

ABSTRACTEffects of electrical stimulation on quality‐indicating characteristics of beef were evaluated in two studies involving a total of 402 carcasses. Electrical stimulation (550 volts, 5 amps, 60 cycles per set) was administered shortly after the carcasses were split and consisted of 17 impulses of 1.8 set each with a 1.8 set interval between impulses. In Study 1, one side of each carcass (n=222) was electrically stimulated (ES) and the opposite side served as an untreated control (C). Both sides of each carcass were ribbed and evaluated at 24 hr postmortem. Study 2 included carcasses (n=180) in which (a) neither side was stimulated, (b) both sides were stimulated, or (c) one side was stimulated and the opposite side was not stimulated. Postmortem chilling time prior to ribbing also was varied to permit evaluations to be made of the effects of electrical stimulation on carcasses chilled for 24, 48, or 72 hr. In Study 1, ES sides were more desirable (P < 0.0001) than C sides in all quality‐indicating characteristics (marbling, USDA quality grade, lean maturity, lean color, lean firmness, and incidence of “heat‐ring”). In Study 2, optimum chilling time for maximizing marbling score and USDA quality grade was 48 hr for both ES and C sides. ES sides usually were more youthful (lean maturity) than C sides, especially at 24 hr postmortem. Control sides chilled for 48 hr had more marbling and higher USDA quality grades than did ES sides chilled for 24 hr. Nothing in the present study indicates that electrical stimulation results in a higher‐than‐justified quality grade.
TECHNOLOGICAL APPROACHES FOR INFANT FOOD MANUFACTURE FROM MODIFIED BUFFALO MILK
Authors: KUCHROO C. N. , GANGULI N. C. 
Published: August 2006

ABSTRACTHitherto infant foods were developed by the modification of cow's milk. Because of the significant production of buffalo milk in this country, attempts have been made to evolve a method for the manufacture of infant food from modified buffalo milk simulating human milk. Buffalo milk being richer in calcium, protein, fat, and higher in curd tension than human milk, myriad technological approaches have been made to modify it. Modifications in the manufacture of this new product to simulate human milk were: (a) calcium in the skim milk was reduced by 50% by electrodialysis which decreased curd tension and improved heat stability; (b) milk proteins particularly αscasein was degraded by regulated proteolysis of milk with trypsin; (c) vegetable oil and milk fat in distinct proportions were incorporated resulting in improved polyunsaturated fatty acid profiles; and (d) fortification with lactose and vitamin mixture. The spray‐dried powder obtained from the modified buffalo milk was analyzed for compositional assessment simultaneously in the authors' laboratory, by Morinaga Milk Industries Ltd. (Japan) and by Nestlé Technical Assistance (Switzerland). The product has 3.lg protein, 3.5g fat, and 628 mg of linoleic acid per 100 calories with a Ca/P ratio of 2.2. These data satisfy the standards for infant food formula according to FAO/WHO (1955, 1966).
SENSORY PROFILING OF CANNED BONED CHICKEN: SENSORY EVALUATION PROCEDURES AND DATA ANALYSIS
Authors: LYON B.G. 
Published: August 2006

ABSTRACTQuantitative Descriptive Analysis (QDA) techniques were explored to develop procedures to identify primary defects in product quality of canned boned chicken from spent fowl. An extensively trained panel identified 12 sensory attributes important to the discrimination of differences among various sources of canned chicken. Through factor analysis the 12 sensory attributes were distributed into four general categories: texture, juiciness, off‐flavor, and appearance. Elimination from factor analysis of those attributes which showed little or no contribution to product differentiation increased the cumulative variance accounted for in the data from 68.8% (with all attributes) to 77.4% (with 3 attributes omitted) and factors which represented texture, juiciness, and off‐flavor showed increases in the portion of variance explained. The appearance factor showed a slight decrease. Texture attributes made the greatest contribution to product differentiation by the trained panel as determined by factor analysis. Further work with large consumer panels would be needed to estimate the contribution that individual attributes make to the perceived desirability of the products.
CONVECTION OVEN FRYING: HEAT AND MASS TRANSFER BETWEEN AIR AND PRODUCT
Authors: SKJÖLDEBRAND C. 
Published: August 2006

ABSTRACTHeat and mass transfer between air and product, fried in a specially designed forced convection oven were analyzed. Minced meat loaves of an industrial recipe were fried for 1 hr at different temperatures, humidities, and velocities of the air. It was shown that the moisture loss rate was larger in the beginning of the frying than at the end. The heat transfer coefficients varied between 20 and 90 W/m2°C. These values are low compared with other frying methods. The mass transfer coefficients varied between 0.04 and 0.115 m/s. The coefficients decreased markedly in going from the constant rate period to the falling rate period.
FLOW PROPERTIES OF POWDERED SHORTENINGS
Authors: BAKER G. W. , JOHNSON L. A. , LUSAS E. W. , SWEAT V. E. 
Published: August 2006

ABSTRACTMass flow rate, angle of repose, and angle of slide were used to survey flow Properties of powdered shortenings. Samples containing 75% fat were encapsulated using sodium caseinate or various vegetable protein isolates at levels of 2, 4, and 8% protein. Powdered shortenings prepared with soy, peanut, and cottonseed proteins were more flowable through an orifice. Powdered shortenings prepared with sodium caseinate were slightly more flowable down inclines. Proteins with greater solubility produced powdered shortenings with better flow properties through an orifice. Protein level had little effect on flow properties but capsule formation did not occur in the absence of protein. Scanning electron microscopy indicated powdered shortenings with smoother surface topographies had better flow down an incline but poorer flow through an orifice.
CORRELATION OF OBJECTIVE AND SUBJECTIVE MEASUREMENTS OF PECAN KERNEL QUALITY
Authors: FORBUS W. R. , SENTER S. D. , LYON B. G. , DUPUY H. P. 
Published: August 2006

ABSTRACTStuart pecan kernels were stored at 21°C 65% RH, and subjective evaluation and objective measurements of selected quality parameters were made at 3‐wk intervals for 12 wk. The subjective evaluations for aroma and flavor were made by a trained taste panel. Objectively determined data included peroxide values, free fatty acid values, carbonyl factors, Hunter color values, and results of direct GLC analyses of volatile compounds. GLC analyses were made for total volatiles and for hexanal, dodecane, tridecane, and tetradecane. Correlations between sensory scores and the objective measurements for all quality parameters that varied significantly with storage time were determined. Of the parameters evaluated in this study, content of volatiles determined by direct GLC appeared to best indicate pecan kernel quality. The simple linear regressions of flavor score with the logarithm of total volatiles and tridecane content gave correlation coefficients of ‐0.95 and ‐0.93, respectively.
BULK DENSITIES OF COOKIES UNDERGOING COMMERCIAL BAKING PROCESSES
Authors: HWANG MICHAEL P. , YAKAWA KAN‐ICHI HA 
Published: August 2006

ABSTRACTThe densities of food products undergoing baking processes in commercial multi‐zone band ovens of a local plant were measured with a volume replacement method along with a photographic procedure. Three kinds of cookies were selected as the sample products. It was found that the densities are closely related to the temperature and moisture content of cookies during the baking processes. This relationship is statistically represented by polynomial regression equations. The correlation coefficients were better than 0.970. According to the examination of changes in volume of cookies undergoing baking processes, expansion ratios were found to be 2.0‐2.5.
CAN PITTING IN GREEN BEANS: RELATION TO VACUUM, pH, NITRATE, PHOSPHATE, COPPER, AND IRON CONTENT
Authors: DAVIS D. R. , COCKRELL C. W. , WIESE K. F. 
Published: August 2006

ABSTRACTEarly Gallatin green beans were packed in .25 and 50/.25 tinplate R‐enameled cans with variations in vacuum and pH and with added levels of NO3‐ and PO4 and were analyzed for brine and slurry pH, NO3‐, PO4 CU, and Fe. The cans were then visually examined for pitting after storage at 30°C and room temperature. The pH, NO‐3, PO4 and Cu decreased significantly during storage and Fe showed a significant increase. The decrease in slurry pH and Cu was correlated with pitting severity. The increase in Fe content during storage correlated with pitting severity and possibly could be used as an indicator of pitting during prolonged storage.
COLOR AND FLAVOR QUALITIES OF WHITE GRAPEFRUIT: WATERMELON JUICE MIXTURES
Authors: HUOR S. S. , AHMED E. M. , CARTER R. D. , HUGGART R. L. 
Published: August 2006

ABSTRACTThe objective of this study was to evaluate color and flavor qualities of white grapefruit (G):watermelon juice (W) mixtures and determine their color stability under various processing and storage conditions. Addition of small amounts of 60° Brix W concentration to reconstituted G juice significantly improved its flavor and color. No significant color change was observed in the G:W reconstituted juice mixtures stored in a home refrigerator for 15 days or in pasteurized reconstituted mixtures stored in tin or enamel cans at 0° and 27°C for 6 wk or in frozen concentrate mixture stored at or below 2°C.
OXYGEN MASS TRANSFER EFFECTS ON THE DEGRADATION OF VITAMIN C IN FOODS
Authors: MOHR DONALD H. 
Published: August 2006

ABSTRACTIn the aerobic oxidation of nutrients such as vitamin C, the rate of oxygen mass transfer and the chemical reaction rate interact to determine the actual degradation rate. A mass transfer analysis has been employed to provide an explanation for a set of apparently anomalous experimental measurements of vitamin C degradation in an intermediate moisture food. This analysis also illustrates the importance of mass transfer effects in the measurement or prediction of aerobic degradation rates.
SORBIC ACID LOSS FROM HIGH MOISTURE PRUNES
Authors: BOLIN H. R. , KING A. D. , STAFFORD A. E. 
Published: August 2006

ABSTRACTSorbic acid is lost from treated prunes rapidly during the first 2 days after treatment with a gradual loss occurring during storage, with the rate dependent on storage time, storage temperature, prune moisture level, and sorbic acid content. The loss mechanism appears to be mainly chemical and not microbial and is not first‐order. A sorbic acid gradient existed in treated prunes, with the skin always containing a larger amount.