bluuebunny/crossref_metadata_2025_split huggingface dataset:
Microwave Heating Distributions in Slabs, Spheres and Cylinders with Relation to Food Processing
Authors: VAN REMMEN HENK H.J. , PONNE CARINA T. , NIJHUIS HERRY H. , BARTELS PAUL V. , KERKHOF PIET J.A.M. 
Published: August 2006

ABSTRACTRelatively simple mathematical models for microwave energy penetration in food products were applied, based on Lambert's law and taking into account internal reflections. With these models direct insight in microwave heating distributions in products with basic geometries and homogenous composition can be gained. Effects of changes in product composition with relation to dielectric properties and changes in product size can be predicted. The model was not designed to give an exact and detailed prediction of temperature distributions during microwave heating. However, it can simulate microwave heating of various food products and be useful for designing heat treatments.
Solid Phase Microextraction for Cheese Volatile Compound Analysis
Authors: CHIN H.W. , BERNHARD R.A. , ROSENBERG M. 
Published: August 2006

ABSTRACTCheese headspace volatile compounds were extracted with solid‐phase microextraction (SPME) fibers, coated with either polydimethylsiloxane or polyacrylate, and thermally desorbed in the injector port for gas chromatographic (GC) analysis. Results with polyacrylate‐coated fibers were better than those with a polydimethylsiloxane fiber. Major cheese volatile components such as volatile fatty acids and 5‐lactones were readily extracted by both SPME fibers, but minor components such as volatile sulfur compounds were not observed. SPME‐GC patterns were distinctly different among cheese varieties, and characteristic volatile compounds could be identified using multivariate techniques.
Oxidative Stability of Cooked Comminuted Lean Pork as Affected by Alkali and Alkali‐Earth Halides
Authors: WETTASINGHE M. , SHAHIDI F. 
Published: August 2006

ABSTRACTLipid oxidation of comminuted lean pork containing alkali or alkali‐earth metals (at 100 or 200 meq/kg sample) was monitored over a 7‐day storage at 4°C using the 2‐thiobarbituric acid‐reactive substances (TBARS) test. For samples exhibiting an antioxidative effect, further studies were carried out to determine their content of volatiles. Fluorides and iodides of alkali metals inhibited lipid oxidation in meat model systems as reflected in TBARS values and hexanal contents. A high correlation (r = 0.9263) existed between hexanal contents and TBARS values of treated meat. Chloride and bromide salts of alkali and alkali‐earth metals exhibited a slight prooxidative influence on lipid oxidation. Fluorides of alkali‐earth metals did not exhibit antioxidant activity, presumably due to an ion‐pairing mechanism, while their iodide analogues retained antioxidative activity.
Sugar and Cyclitol Determination in Vegetables by HPLC Using Postcolumn Fluorescent Derivatization
Authors: MASUDA RYOICHI , KANEKO KATSUYOSHI , YAMASHITA ICHIJI 
Published: August 2006

ABSTRACTNonreducing sugars such as sucrose, raffinose, myo‐inositol, pinitol and galactinol were separated on a polyamine‐bonded polymer gel (NH2 type) column using acetonitrile‐water as mobile phase. Sugars in the eluate were detected by periodate oxidation and the subsequent derivation of guanidine to fluorescent compounds. Detection limits were: sucrose 2.5, D‐glucose 2.5 and pinitol 4 ng. This highly sensitive method was more accurate and rapid for determining sugar contents in immature soybean seeds, sweet corn kernels and chinese mustard leaves than the conventional method using refractive index detection. Also, this method reduced the injection volumes of extracts to the column and allowed to lengthen the column life.
Crystalline Amylose‐Fatty Acid Complexes: Morphology and Crystal Thickness
Authors: GODET M.C. , BOUCHET B. , COLONNA P. , GALLANT D.J. , BULEON A. 
Published: August 2006

ABSTRACTThe influence of amylose (DP 30, 40, 80 and 900) and fatty acid (C8, C12 and C16) chain lengths on morphology and crystal thickness of crystalline amylose‐fatty acid complexes was studied by transmission electron microscopy (TEM) and by size exclusion chromatography (SEC) of hydrolysis residues obtained after Bacillus subtilis amylase attack. Lamellar arrangements formed by alternation of crystalline and amorphous areas were observed, with dimensions strongly dependent on amylose DP. Crystal thickness increased essentially with amylose chain length up to DP80, i.e. from 1.6nm for the DP30‐C16 complex to 4.5nm for the DP80‐C16 complex. Assuming six glucosyl residues per helical turn and a step of 0.8 nm for the Vh‐type amylose, the measured sizes corresponded to amylose segments with DPs in the range between 12 and 33. A slight increase of crystal thickness was also observed with increasing fatty acid chain length.
Flow Properties Of Encapsulated Milkfat Powders as Affected by Flow Agent
Authors: ONWULATA C.I. , KONSTANCE R.P. , HOLSINGER V.H. 
Published: August 2006

ABSTRACTFood powders containing softer cores of fatty or flavor components present handling problems, as such powders are generally of very low density and mostly non free‐flowing. Three classes of flow conditioners [silica, silicate and stearate], at three levels of concentration, were evaluated to determine effects on bulk and flow properties of sucrose, lactose and modified corn starch as well as butter oil powders encapsulated with the same materials. Silica and silicate were generally effective in improving bulk properties but only silica was effective in improving flow‐ability of unencapsulated powders as well as lactose‐encapsulated butteroil powder. Washing with isopropanol was effective in improving flow only with the lactose‐encapsulated butteroil powder. Butteroil encapsulated in lactose had flow characteristics similar to lactose.
Ultra High Temperature, Ultra Short Time Surface Pasteurization of Meat
Authors: MORGAN ARTHUR I. , RADEWONUK E. RICHARD , SCULLEN O. JOSEPH 
Published: August 2006

ABSTRACTA novel device killed with steam most surface organisms on fresh meat without cooking the surface. Treatment for 25 milliseconds with 145°C thermally saturated steam in the absence of air, followed by vacuum cooling, produced a 4 log kill of an applied dose of 107L. inocua on raw fresh chicken meat. Similar results were achieved on fresh beef and pork. Total cycle time <1 sec suggested that a single unit could serve a broiler processing line, after the chill tank, and before the clean cut‐up line.
Comparison of Brown Pigments in Foods by Microbial Decolorization
Authors: TERASAWA N. , MURATA M. , HOMMA S. 
Published: August 2006

ABSTRACT Coriolus versicolor IFO 30340, Paecilomycesz canadensis NC‐1, and Streptomyces werraensis TT 14 were cultured at 27°C and 37°C to investigate their decolorization of model pigments and browned foods. The decolorization rates by these microorganisms differed by model brown pigments and foods. P. canadensis NC‐1 mainly decolorized phenol‐type model brown pigments, coffee, and black tea. C. versicolor IFO 30340 mainly decolorized model melanoidins and amino‐carbonyl reaction‐type pigments such as cane molasses, soy sauce, and “miso”. S. werraensis TT 14 decolorized xylose‐glycine and glucose‐lysine model melanoidins, and some caramel‐type pigments. The brown pigments in foods could be categorized by comparing the microbial decolorization pattern of the foods and model brown pigments.
Novel Measurement of Hypoxanthine in Fish Using Direct Measurement Probe and Chemiluminescence Flow Injection Analysis
Authors: HAYASHI KENJI , OKUGAWA TAKUJI , KOZUKA YOSHIAKI , SASAKI SATOSHI , IKEBUKURO KAZUNORI , KARUBE ISAO 
Published: August 2006

ABSTRACTDirect measurements of hypoxanthine (Hx) in fish flesh were carried out using a sardine and a grunt twice with the same fish, and the average of 10 successive measurements (from 120 sec to 480 sec after pressing the probe against fish tissue) was taken as the Hx concentration by direct measurement. Results with two nearby tissues of one sample were 42.9 ± 4.9 μM and 42.6 ± 2.6 μM for the sardine, and 639 ± 33 μM and 598 ± 29 μM for the grunt. For sardine, Hx results from this direct method did not agree well with perchloric acid extraction measurements, but they were much better for grunt.
Starch‐stearic Acid Complex Development within Single and Twin Screw Extruders
Authors: BHATNAGAR SANDEEP , HANNA MILFORD A. 
Published: August 2006

ABSTRACTCorn starch was extruded with 4% stearic acid in Brabender single screw and twin screw laboratory extruders. The screws were cooled and removed and samples were collected from locations along the screws. In the single screw extruder, starch gelatinization as determined by DSC and polarized light microscopy started in the compression zone and was completed in the metering zone. Starch‐stearic acid complex formation as determined by iodine binding capacity and X‐ray diffraction started at the same point as gelatinization and increased to a maximum near the tip of the screw. In the twin screw extruder, starch gelatinization and starch‐stearic acid complex formation started at a distance of seven screw diameters and continued from there to the die end.
Selected Properties of Extruded Potato and Chicken Meat
Authors: JEAN ING‐JENQ , WORK RICHARD , CAMIRE MARY ELLEN , BRIGGS JACK , BARRETT ANN H. , BUSHWAY ALFRED A. 
Published: August 2006

ABSTRACTChicken thigh meat (CTM), (0–40%) was mixed with instant mashed potato and twin‐screw extruded. Feed moisture content (FMC), (15 or 20%) and screw speed (SS) (250 or 300 rpm) were varied. CTM affected expansion, bulk density, mean cell size, plateau stress, fracturability and solubility. Protein, fat, free fatty acid and ash increased and carbohydrate decreased as CTM increased. Extrudates produced at low feed moisture (15%) had higher compressive resistance, fracturability and solubility. Extrudates produced at high feed moisture (20%) had higher bulk density and mean cell size. Screw speed had no influence except on expansion degree (p≥0.05). Increased CTM changed microstructure from rough, thread‐like sheets to a flat, agglomerated carbohydrate‐protein laminar phase. Panelists reported no differences in overall acceptability among 0% CTM extruded at 20% FMC, 20% CTM extruded at 15% FMC and 20% CTM extruded at 20% FMC.
Finite Element Modeling of Heat Transfer in Meat Patties During Single‐sided Pan‐frying
Authors: IKEDIALA J.N. , CORREIA L.R. , FENTON G.A. , BEN‐ABDALLAH N. 
Published: August 2006

ABSTRACTOur objectives were to mathematically model heat transfer in meat patties during single‐sided pan‐frying without and with turn‐over, using the finite element method. Moisture loss rate was determined and included in the model to account for evaporation loss. The model was validated by comparing predicted and experimental temperature profiles monitored at three axial positions during pan‐frying (one side and turn‐over) at 140 and 180°C. Moisture loss rate, cooking time, and crust formation were functions of pan temperature and/or turn‐over frequency and time. The least cooked point, predicted at the periphery of the top surface (no turnover) and midplane (one turn‐over), required 20 and 10 min, respectively, to be cooked well‐done at 160°C. Turning‐over more than once slightly decreased frying time, but may not produce crusted surface.
Flavor and Stability of “Horchata De Chufas”
Authors: MOSQUERA L. ALBERTO , SIMS CHARLES A. , BATES ROBERT P. , O'KEEFE SEAN F. 
Published: August 2006

ABSTRACTHorchata is a sweetened water extract of chufa tubers (Cyperus esculentus) which is very popular in Spain, and has potential in the U.S. The objectives of this research were to characterize horchatas from different types of chufa, and to monitor flavor and stability of unheated and pasteurized horchatas during storage (2°C). Trained panelists rated the following attributes: color, chalkiness, sweetness, vanilla‐like, nutty, earthiness, bitterness, and off‐flavor. Horchatas made with chufa grown in Spain and chufa from Spain but grown in Florida showed higher vanilla and nutty levels than horchata from the Florida type. During storage (2°C), vanilla, nutty, and sweetness decreased, and other attributes increased. Heating to 70 and 95°C for 1 min did not alter sensory attributes initially, prevented off‐flavor development, and slowed changes in desirable attributes for 35 days.
Statistical Aspects of Kinetic Modeling for Food Science Problems
Authors: VAN BOEKEL M.A.J.S. 
Published: August 2006

AbstractStatistical techniques to estimate kinetic parameters (rate constants, activation energy, pre‐exponential factor) have been reviewed. Differences between non‐linear and linear regression were indicated. Extended least‐squares was shown to be useful to obtain information about experimental uncertainties of data. Measurement of reactants and products simultaneously (multiresponse) provides the possibility to estimate parameters more accurately than with uniresponse modeling (in which only one reactant or only one product is analyzed). Four examples were used to illustrate: (1) possible bias introduced by linearizing a first‐order equation; (2) use of extended least‐squares; β) advantages of multiresponse modeling; and (4) statistical problems associated with the Arrhenius equation.
SDS‐PAGE of Proteins in Goat Milk Cheeses Ripened under Different Conditions
Authors: JIN YONG K. , PARK YOUNG W. 
Published: August 2006

ABSTRACTProteolytic characteristics of five varieties of commercial goat milk cheeses and a cow milk Cheddar aged under different conditions were evaluated by SDS‐PAGE and an advanced densitometry system. All fresh goat cheeses had distinctively lower intensities of αS1‐casein (CN) bands than those of cow milk Cheddar, whereas intensities of β‐CN were much greater in the goat cheeses. The PAGE patterns clearly displayed αS2‐CN in all goat cheese, but it was negligible in cow milk Cheddar. The greater protein degradation in hard goat cheeses than cow milk Cheddar at 4°C and 22°C strongly correlated with water‐soluble nitrogen compound concentrations and densitometric values of corresponding cheeses.
Preliminary Studies on SDS‐PAGE and Isoelectric Focusing Identification of Sturgeon Sources of Caviar
Authors: CHEN I.‐C. , CHAPMAN F.A. , WEI C.I. , O'KEEFE S.F. 
Published: August 2006

ABSTRACTSodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) and isoelectric focusing (IEF) analyses of caviar were used to identify species of American, European and Asian sturgeon. Caviar samples of American and Gulf of Mexico sturgeon showed distinctive protein banding patterns on SDS‐PAGE. IEF gels containing 20% pH 3‐10 and 80% pH 4‐6.5 ampholyte enabled differentiation of sturgeon species. IEF was more reliable than SDS‐PAGE for identification of sturgeon species.
Flavor Losses in Orange Juice during Ultrafiltration and Subsequent Evaporation
Authors: JOHNSON J.R. , BRADDOCK R.J. , CHEN C.S. 
Published: August 2006

ABSTRACTLosses of volatile compounds in orange juice during ultrafiltration and subsequent evaporation were studied. Alcohols and esters predominated in the permeate, while terpenes (d‐limonene and valencene) and nonpolar aldehydes (octanal and decanal) were distributed in the retentate from the ultrafiltration (UF) system. Fractions of some flavor compounds were lost during ultrafiltration process. An aqueous phase essence was recovered from the permeate during evaporative concentration. No oil phase was observed. When whole juice was concentrated, both oil and aqueous phases were recovered. Essence recovery efficiency of individual compounds was 3 to 13% when concentrating permeate and <5% when concentrating whole juice.
Glycosylated Flavor Precursor Extraction by Microwaves from Grape Juice and Grapes
Authors: BUREAU S. , RAZUNGLES A. , BAUMES R. , BAYONOVE C. 
Published: August 2006

ABSTRACTBecause of their importance in grapes, an original method of extraction of glycosides from grape juice and grapes by microwaves was studied. Samples, immersed in a solvent, were subjected to microwaves in a microwave oven. The glycoside composition of the extracts was analysed by GC‐MS. This method was compared to the method using a column of Amberlite XAD‐2 resin, chosen as a reference method. Although a further purification of extracts was required, this method provided the advantages of rapidity, ease of extraction, and possibility to extract berries without deseeding and crushing. The reliability of the method was 97 to 85% for a large number of compounds and yields of extraction were nearly equal to those involving more complex extractions.
Pasteurization Efficiency of a HTST System for Human Milk
Authors: DHAR J. , FICHTALI J. , SKURA B.J. , NAKAI S. , DAVIDSON A.G.F. 
Published: August 2006

ABSTRACTAn economical, small scale heat processing device was studied for rapid and efficient pasteurization of human milk while preserving immunoglobulins A,G and M. Using a continuous flow HTST milk pasteurizer, human milk inoculated with E. coli (106 CFU/mL) or S. aureus (107 CFU/mL) was heated at 71°C at flow rates of 5.9, 12.3 and 18.9 mL/ min. All conditions completely inactivated both microorganisms and resulted in negative alkaline phosphatase activity indicating complete pasteurization. Heat processing of bovine milk at 71°C, at 5.9 mL/min resulted in retention of 30% of the γ‐glutamyl transpeptidase (GGTP) activity. Lower residual activity could therefore indicate overpasteurization. Pasteurization at 71°C for 9.0 sec (12.3 mL/min) resulted in retention of 74% of IgA, 75% IgG, and 68% IgM.
Flow Characteristics of Viscous, Non‐Newtonian Fluids in Holding Tubes of HTST Pasteurizers
Authors: DAVIDSON V.J. , GOFF H.D. , FLORES A. 
Published: August 2006

ABSTRACTThe type of flow and ratio of maximum to average velocity in the holding tube was studied for viscous, non‐Newtonian fluids. Appropriateness of the salt test in water for holding time determinations was also studied. Sucrose and guar solutions were used to model rheological characteristics typical of ice cream mixes. Flow was observed using a dye stream and video photography. In straight‐line flow, maximum velocity was 1.6 to 2 times faster than bulk‐flow velocity for typical industrial settings (Reg from 70 to 1900). When elbows were added, the dye stream was displaced from its centerline position and the ratio of dye stream to bulk‐flow velocity decreased. No extrapolation could be made from salt tests in water to minimum holding time for viscous, non‐Newtonian fluids.
Mechanical and Barrier Properties of Egg Albumen Films
Authors: GENNADIOS A. , WELLER C.L. , HANNA M.A. , FRONING G.W. 
Published: August 2006

ABSTRACTFilms were cast and dried from heated, alkaline aqueous egg albumen solutions containing glycerin (GLY) at 30, 40, or 50% w/w of protein, polyethylene glycol (PEG) at 50 or 60%, or sorbitol (S) at 50 or 60% as plasticizers. PEG‐plasticized (60%) films also were prepared by substituting 10, 30, 50, or 70% of albumen with yolk solids. Film tensile strength (TS), elongation at break (E), water vapor permeability (WVP), and Hunter color values were measured. At a plasticizer content of 50%, films with S had the lowest WVP while films with PEG had the greatest E. S‐ and PEG‐plasticized films had greater TS than GLY‐plasticized films. Yolk solids decreased film TS, E, and WVP while increasing film yellowness.
Extraction of Anthocyanin Pigments from Purple Sunflower Hulls
Authors: GAO L. , MAZZA G. 
Published: August 2006

ABSTRACTThe anthocyanin pigments in hulls of purple sunflower seeds were extracted using three solvent systems, 50:1:49 ethanol‐acetic acid‐water (EAW), 0.01M acetic acid (AAc), or water containing SO2. Solvent, extraction time, size of ground hulls, pH of extracting solvent, hulls/solvent ratio, and concentration of SO2 in water, were investigated. All were significant factors affecting yield of extracted anthocyanins. EAW and SO2 were more effective extractants than AAc. Optimum conditions from response surface optimization for the extraction with sulphurous water were: SO2 at 200 mg/L, hull size 20 mesh, extraction time 5 min at 22°C, and solvent/hulls ratio = 20.
Dual‐attribute Time‐intensity Measurement of Sweetness and Peppermint Perception of Chewing Gum
Authors: DUIZER L.M. , BLOOM K. , FINDLAY C.J. 
Published: August 2006

ABSTRACTThe relationship between duration and maximum intensity of sweetness and peppermint flavor of chewing gum was explored using dual‐attribute time‐intensity sensory evaluation. Four chewing gum samples, varying in rate of release of sweetness and peppermint flavor were evaluated by 10 trained time‐intensity panelists. Chewing gum with a fast release of sweetness and peppermint flavor provided the highest maximum intensity and longest duration of sweetness and peppermint perception. The rate of release of sweetness was more important than rate of release of peppermint flavor in affecting duration of attributes.
Quality of Atlantic Mackerel (Scomber scombrus L.) Fillets during Modified Atmosphere Storage
Authors: HONG L.C. , LEBLANC E.L. , HAWRYSH Z.J. , HARDIN R.T. 
Published: August 2006

ABSTRACTSensory, physical, biochemical and microbial quality were investigated in mackerel fillets stored under CO2 modified atmosphere packaging (MAP) at ‐2°C for 21 days. Packaging gas composition remained constant during storage. An experienced sensory panel found seaweedy and cucumber‐like odors (raw) decreased whereas sourness corresponded with lactic acid bacteria increase. Both sensory (raw) fillet ‘yellowness’ and Hunter ‘b’ values increased. Visual (cooked) moistness and expressible fluid decreased but no difference was found in cooking losses. Small increases in total volatile base‐nitrogen and trimethylamine‐nitrogen paralleled aerobic plate counts; ethanol increased linearly. Coliforms, yeasts and molds were detected at < 10 CFU/g. CO2 MAP storage at – 2°C can maintain Grade 1 shelf‐life extension for ≥ 21 days
Morphology and Texture of Bologna Sausage as Related to Content of Fat, Starch and Egg White
Authors: CARBALLO J. , FERNANDEZ P. , BARRETO G. , SOLAS M.T. , COLMENERO F. JIMENEZ 
Published: August 2006

ABSTRACTThe effects of fat (7.0, 14.0 and 20.0%), starch (0, 5 and 10%) and egg white (0, 1.5 and 3%) on the microstructure and texture of bologna sausages were examined. As levels of fat and starch increased, the microstructure exhibited increasing numbers of holes (P<0.05), smaller in size (P<0.05) and similar (P>0.05) in shape. No clear relationship was found between addition of egg white and these morphological variations. Low‐fat sausage (7.0%) was less hard and chewy (P<0.05) than high‐fat (20.0%) sausage; likewise, a direct relationship was found between starch and egg white content and hardness and chewiness of the bologna.
Functional Properties of Hydrolysates from Proteolysis of Heat‐denatured Whey Protein Isolate
Authors: MUTILANGI W.A.M. , PANYAM D. , KILARA A. 
Published: August 2006

ABSTRACTHeat‐denatured whey protein isolate was hydrolyzed with trypsin, α‐chymotrypsin, Alcalase or Neutrase to 2.8, 4.3, 6.0 or 8.0% degree of hydrolysis. Hydrolysates were fractionated by ultrafiltration and freeze‐dried. Protein content of retentates showed little variation but permeates differed with enzyme. Surface hydrophobicity increased with hydrolysis but was not linear except for α‐chymotrypsin. Ultrafiltration increased solubility and the permeates and retentates had better solubility than hydrolysates. Retentates had higher emulsifying activity index than hydrolysates while permeates did not form stable emulsions. Permeates formed stable foams but hydrolysates and retentates showed poor foaming characteristics. Specificity of the enzyme, and degree of hydrolysis influenced the functional properties of the peptides. Fractions generated by trypsin, at all levels of hydrolysis generally had higher solubility, emulsifying properties and foaming properties. Permeates from Alcalase hydrolysis had the best foam capacity but low foam stability.