bluuebunny/crossref_metadata_2025_split huggingface dataset:
ACCELERATED METHOD FOR DETERMINING THE KINETIC MODEL OF ASCORBIC ACID LOSS DURING DEHYDRATION
Authors: SAGUY I. , MIZRAHI S. , VILLOTA R. , KAREL M. 
Published: August 2006

ABSTRACTAn accelerated method for determining the kinetic model which describes the loss of ascorbic acid during air drying was developed. The method is based on tests conducted under dynamic conditions, i.e. ascorbic acid loss is studied in the course of the dehydration process during which temperature and moisture content are changing continuously. The results are used to determine the form of the kinetic model and the kinetic parameters relating rate of loss to moisture content, temperature, and reactant concentration. The method successfully predicted the kinetic model describing the loss of ascorbic acid in a simulated air drying process. This approach may eliminate the necessity for time‐consuming experiments conducted at each of several combinations of temperature and moisture content and may be applicable to other deteriorative reactions.
FACTORS AFFECTING OXYGEN UPTAKE IN MODEL SYSTEMS USED FOR INVESTIGATING LIPID PEROXIDATION IN MEAT
Authors: RHEE KI SOON 
Published: August 2006

ABSTRACTMeasurements of linoleate oxidation catalyzed by nonheme iron or metmyoglobin (MetMb) have been frequently used as a model systems approach to investigate the mechanism of lipid peroxidation in meat. The objective of this study was to determine systematically the effects of Tween 20 (a nonionic surfactant), phosphate (a buffer component), MetMb (a heme iron catalyst), and Fe2+‐EDTA (a nonenzymic nonheme iron catalyst) on linoleate oxidation. The oxidation was determined by polarographic measurements of oxygen tension. Tween 20 slightly enhanced MetMb catalysis of linoleate oxidation at pH 7.6 and markedly increased Fe2+‐EDTA catalysis at pH 5.6. Phosphate accelerated MetMb catalysis but inhibited Fe2+‐EDTA catalysis. The rate of MetMb catalysis was not proportional to MetMb concentration even within a narrow range whereas the rate of Fe2+‐EDTA catalysis increased linearly with the concentration of Fe2+‐EDTA (1:1) complex. Appropriate model conditions for the two catalytic systems have been proposed for effective utilization of the model systems in future research. The choice of Fe2+‐EDTA as a nonenzymic nonheme iron catalyst has been explained based on its catalytic activity and practical considerations in the use of polarographic measurements of oxygen uptake for linoleate oxidation.
STABILITY OF MYOGLOBIN TO ACETONE TREATMENT CHARACTERIZED BY DIFFERENTIAL SCANNING CALORIMETRY AND RESOLUBILITY IN WATER
Authors: HÄGERDAL BÄRBEL 
Published: August 2006

ABSTRACTThe effect of organic solvents on globular proteins during extraction processes has been studied in a model system of myoglobin and acetone. Acetone was added to water solutions of myoglobin and acetone‐water mixtures were added to solid samples of myoglobin. The acetone concentration range was 10–99% (v/v). The degree of irreversible transition caused by acetone in the myoglobin preparations was characterized both by differential scanning calorimetry and by water solubility. At corresponding acetone concentrations the myoglobin preparations resulting from the two different ways of adding acetone showed no significant difference in degree of irreversible transition. A constant fraction of any myoglobin preparation was resoluble in water. At medium acetone concentrations (50–70%) myoglobin underwent complete irreversible transition, whereas at low (30% and below) and high acetone concentrations (90% and above), only a fraction of the myoglobin sample underwent irreversible transition. In the low concentration range this was ascribed to the decrease in polarity of the acetone‐water medium, and in the high concentration range to the decreased availability of water, expressed as a decrease in water activity. The myoglobin samples treated with high concentrations of acetone could be divided into two groups with different susceptibility to a following heat treatment. A model for predicting the degree of irreversible transition of protein concentrates and isolates that have undergone organic solvent extraction is presented.
EFFECT OF GAMMA‐IRRADIATION OF WHEAT ON VOLATILE FLAVOR COMPONENTS OF BREAD
Authors: RAO V. S. , VAKIL U. K. , BANDYOPADHYAY C. , SREENIVASAN A. 
Published: August 2006

ABSTRACTComparative sensory and objective evaluations of bread prepared from wheat flour, irradiated at different doses, have been carried out. The preference of bread decreases with higher radiation dose (1 Mrad) due to increase in off‐flavor intensity. Total carbonyl contents are increased in irradiated products. A significant inverse correlation between consumer preference and total carbonyls as well as GLC headspace vapor analysis, is established. An attempt has been made to postulate a mechanism for the excessive formation of volatiles, imparting off‐flavor in bread from irradiated wheat. It is suggested that they may arise from the volatile degradation products of amino acids and proteins or by their interaction with reducing sugars, the ultimate radiation‐induced breakdown product of starch.
DEMETHYLATION OF PECTIN USING ACID AND AMMONIA
Authors: KIM W. J. , SMIT C. J. B. , RAO V. N. M. 
Published: August 2006

ABSTRACTThe kinetics of deesterification of high‐ester citrus pectin, using acid, ammonia, or a treatment with acid followed by ammonia in isopropanol was studied with respect to the changes in methyl ester groups, molecular weight, and the formation of acid amide groups. It was found that: (1) Higher concentrations of acid or ammonia at low temperature resulted in less depolymerization for a certain decrease in ester groups; (2) The conversion of methoxyl groups to acid amide groups approached unity as temperature was lowered and ammonia concentration increased. A linear relationship between the increase in amide content and the decrease in esterification was found; (3) In treatments using hydrochloric acid followed by ammonia, a long acid treatment and a short ammonia treatment resulted in a maximum retention of apparent molecular weight. However, this treatment gave a smaller number of acid amide groups in the final product. Depending on the selection of ammonia concentration and temperature, a wide range of acid amide levels was possible. It was also possible to predict the conditions needed for deesterification to give certain apparent molecular weights and ratios of amide levels to ester levels.
MICROSTRUCTURE OF SOYBEAN PROTEIN AGGREGATES AND ITS RELATION TO THE PHYSICAL AND TEXTURAL PROPERTIES OF THE CURD
Authors: LEE CHERL HO , RHA CHOKYUN 
Published: August 2006

ABSTRACTThe microstructure of soybean protein aggregates was examined by the optical microscope and the scanning electron microscope. The effects of heat and coagulating agents on the microstructure of the aggregates and on the physical and textural properties of the protein curd were investigated. Isoelectric point precipitation and calcium coagulation did not change the globular structure of the native soybean protein. However, heating induced the destruction of the native protein body. Heat denaturation of the protein was necessary in forming the network structure of the aggregates. When the protein aggregates were frozen, their structure became better defined and enlarged. The three dimensional network structure of the aggregate derived from heated soybean protein showed a low sedimentation rate, high curd yield, high water‐holding capacity, low value of hardness and high springiness compared to the unheated precipitates of globular structure.
IDENTIFICATION OF STARCH AND PROTEIN COMPONENTS OF GREEN BANANA TISSUE BY SCANNING ELECTRON MICROSCOPY AND USING SELECTIVE STAINS FOR X‐RAY FLUORESCENT MICROANALYSIS
Authors: MEDINA MARJORIE B. , GREENHUT VICTOR A. , LACHANCE PAUL A. 
Published: August 2006

ABSTRACTStarch and protein components of green banana tissue (Musa cavendish) were selectively complexed with iodine and copper respectively. The tissue was characterized with a scanning electron microscope by employing X‐ray fluorescent emission (EDS) to locate starch and protein components by their relevant stain and secondary emission. Starch granules in the tissue gave strong iodine signals and revealed a structure similar to isolated granules. Electron‐opaque substances surrounding the starch granules provided a strong copper signal indicating its protein‐aceous nature. Other elements used in tissue preparation revealed no specificity to the tissue components. It is apparent that specific tissue components can be identified by selective labeling with elements for electron‐microbeam X‐ray fluorescent analysis.
MATHEMATICAL APPROACH FOR THE DETERMINATION OF DYES CONCENTRATION IN MIXTURES
Authors: SAGUY I. , MIZRSAHI S. , KOPELMAN I. J. 
Published: August 2006

ABSTRACTA method is proposed whereby pigments content (in a two or more components admixture) can be determined accurately and directly from the spectra, thus dispensing the time consuming initial step of pigments separation. The procedure is based upon a nonlinear curve fitting of the visible spectrum of the pigments with a predicted function of the individual dyes. The logarithmic normal distribution function showed a remarkable fitting with the pigments tested (Amaranth‐Red # 2, Tartrazine‐Yellow # 5 and Yellow 2G) thus, used as the mathematical model for the curve fitting process.
BLOOD LIPID LEVELS OF ADULT MEN ON VITAMIN D‐SUPPLEMENTED AND UNSUPPLEMENTED DIETS
Authors: RETZLAFF K.A.V. , KIES C. , FOX H.M. 
Published: August 2006

ABSTRACTA single blind study 57 days in length was conducted to determine the effect of dietary supplementation of vitamin D upon serum lipid levels of older men. The experimental group each received a capsule dose daily of 2000 IU of activated 7‐dehydrocholesterol. The control group subjects each received a placebo. Fasting blood samples were taken on days 0, 28 and 57. The blood serum was analyzed for cholesterol, triglyceride and phospholipid content. Results supported the theory that low levels of vitamin D supplementation do have a depressing effect on blood serum cholesterol levels but little or no influence on serum triglyceride or phospholipid levels.
LIMITATIONS OF LEAD ACETATE FOR SEPARATION OF METHANETHIOL AND HYDROGEN SULFIDE FROM FOOD SYSTEMS
Authors: FARBOOD M. I. , MacNEIL J. H. 
Published: August 2006

ABSTRACTThe principle involved in the quantification of methanethiol in the presence of hydrogen sulfide is based on the efficient separation of hydrogen sulfide from methanethiol. The removal of hydrogen sulfide from a mixture containing methanethiol is dependent upon the selective reaction of hydrogen sulfide with crystalline lead acetate under dry conditions. It was found that crystalline lead acetate is not as selective as it was previously thought. It was also concluded that methanethiol either reacted or was absorbed by the crystalline lead acetate under dry conditions.
SENSORY PROPERTIES OF THE AROMA OF BEEF COOKED CONVENTIONALLY AND BY MICROWAVE RADIATION
Authors: LEOD GLESNI MAC , COPPOCK BELINDA M. 
Published: August 2006

ABSTRACTSensory properties of the aroma of cooked beef were analyzed using an odor quality assessment technique based on, though not identical with, that of Persson et al. (1973a) (J. Food Sci. 38: 386). Detailed odor descriptions were obtained for beef samples cooked conventionally and by microwave radiation for different periods of time. Several differences in aroma characteristics were observed. In general, odor qualities rated highly for the aroma of microwave cooked beef were shown to be either associated with “meaty boiled” aroma or else to have negative correlation with the quality “meaty roast”.
EFFECTS OF LEVELS OF FAT AND PROTEIN ON THE STABILITY AND VISCOSITY OF EMULSIONS PREPARED FROM MECHANICALLY DEBONED POULTRY MEAT
Authors: MAYFIELD T. L. , HALE K. K. , RAO V. N. M. , ANGULO‐CHACON I. A. 
Published: August 2006

ABSTRACTA temperature controlled, capillary extrusion viscometer was used to compare meat batters prepared from mechanically deboned poultry meat (MDPM). Protein levels of 12% produced more viscous batters and less release of gel water and fat during emulsion stability tests than 11% protein. Product formulated with 21% fat gave less stable batters than meat with 16% fat; however, the viscosity of the meat batter increased with increased level of fat. Although meat batters prepared from two different sources of MDPM exhibited similar emulsion stability and extrusion capillary viscometry characteristics, a mixture of the meat from the two sources was lower in all components released during the emulsion stability test.
APPLICATION OF SCANNING ELECTRON MICROSCROPY TO TEXTURE DEFINITION IN NATURAL AND FABRICATED SHRIMP
Authors: SOO HONG‐MING , DA VIS EUGENIA A. , SANDER EUGENE H. 
Published: August 2006

ABSTRACTScanning electron microscopy (SEM) was used to investigate the microstructure of two geographic sources of shrimp, binding matrix agents and their mixtures. Observed SEM microstructural differences were related to the Instron textural characteristics of cooked shrimp patties; microstructure differences were related to more intact and longer myo‐fibrils in the natural shrimp. Slight differences among microstructures were observed in singular matrix agent cooked gels. Observed micro‐structures of shrimp‐matrix agent mixtures showed differences which related to measured textural parameters and matrix agent choice.
NUTRITIONAL AND SENSORY EVALUATION OF MIXTURES OF SOYBEAN (Glycine max L.) AND COMMON BEAN (Phaseolus vulgaris L.), FOR DIRECT USE AS HUMAN FOOD
Authors: SGARBIERI VALDEMIRO C. , GARRUTI RUTH S. , MORAES MARIA A. C. , HARTMAN LEOPOLD 
Published: August 2006

ABSTRACTThe objective of this investigation was to study some acceptability parameters and nutritional improvement of common beans by mixing them with different proportions of soybeans. Difference tests showed that mixtures of 20% soybeans and 80% common beans did not differ from 100% common beans. On the other hand, preference tests (Hedonic scale) indicated practically the same mean value for mixtures with 20, 30, 40 and 50% soybeans. Regarding the improvement of the protein quality (PER), 50% soybeans in the mixture increased the PER value by 65%, while 80% soybeans doubled the PER as compared with the common beans alone.
COLOR CHANGES OF HOT‐HOUSE GROWN TOMATOES DURING STORAGE
Authors: TCHALUKOVA R. , KRIVOSHIEV G. 
Published: August 2006

ABSTRACTColor changes of hot‐house grown tomatoes stored for periods up to 8 days at temperatures from 6–20°C were investigated. Color was measured by light transmission at two wave lengths (575 and 675 nm) and characterized by a definite color index. A dependence between the color index change, the temperature and the storage time was established. On the basis of this index an instruction for sorting hot‐house grown tomatoes was worked out. By means of this instruction the preferred market maturity of tomatoes can be determined and acceptable differences of tomatoes in one package achieved.
ON THE APPLICATION OF FICK'S LAW FOR THE KINETIC ANALYSIS OF AIR DRYING OF FOODS
Authors: VACCAREZZA LUIS M. , CHIRIFE JORGE 
Published: August 2006

ABSTRACTAnalysis of literature data on air drying of foods during the first falling rate period, showed that the thickness dependence of drying rate is somewhat lower than is predicted by Fick's law. An explanation based on heat transfer effects is proposed to explain this “anomaly” and a quantitative model was accordingly developed. The model was tested with experimental data on sugar beet root drying and an excellent agreement was now found between theoretical (Fick's law) and experimental thickness dependence of drying rate.
COMPOSITION OF PAPAYA SEEDS
Authors: CHAN HARVEY T. , HEU RONALD A. , TANG C‐S. , OKAZAKI ERNEST N. , ISHIZAKI STANLEY M. 
Published: August 2006

ABSTRACTPapaya seeds, which constitute 22% of the waste product from the papaya puree industry in Hawaii, were characterized in a preliminary study to evaluate their possible utilization. Oil was extracted from the seeds, and its fatty acid composition determined. Crude protein and crude fiber contents of the defatted meal were especially high, 40.0% and 48.9%. Benzylisothiocyanate content in the seed oil was 0.56% (w/w), and the benzylglucosinolate content in the seed meal was 1.0 (w/w).
EVALUATION OF PRODUCTS MADE FROM CITRUS PROCESSING PLANT GRADING LINE REJECTS
Authors: BRADDOCK R. J. , KESTERSON J. W. 
Published: August 2006

ABSTRACTProducts were manufactured from cull oranges rejected from processing plant grading lines. Cull fruit juice yields were 20% less than from sound fruit. Frozen concentrate had a detectable stale fruit off‐flavor. Total reducing sugars were 10% higher and vitamin C was 8% lower in the juice from the cull fruit, while color, cloud and viscosity were about the same as in juice from sound fruit. The aldehyde content of cold pressed oil from cull oranges was too low to meet U.S.P. specifications. Dried pulp cattle feed and molasses yields from culls were greater than from sound fruit. Crude protein content of the cull dried pulp was 6.6% and total sugars (reducing and sucrose) of cull fruit molasses was 58%; while the cull orange molasses had a viscosity of over 20,000 c.p.
STUDY ON CASEIN DEGRADATION BY A GAMMA‐RADIATION INDUCED MUTANT OF LACTOBACILLUS BULGARICUS
Authors: SINGH JASJIT , KUILA R. K. , RANGANATHAN B. 
Published: August 2006

ABSTRACTResults of starch gel electrophoresis of degraded whole casein by a gamma‐radiation induced mutant of L. bulgaricus showed that the mutant degraded whole casein much faster than the parent culture.
PROTEOLYTIC ENZYMES AND THE FUNCTIONALITY OF CHICKEN EGG ALBUMEN
Authors: REGENSTEIN J. M. , GRUNDEN L. P. , BAKER R. C. 
Published: August 2006

ABSTRACTEgg white was subjected to proteolysis by ficin, bromelin, papain, trypsin and protease; changes in functional properties were monitored. Many of the changes observed were due to the addition of enzyme rather than actual proteolysis (e.g., foam volume increase, foam stability decrease, and angel cake volume increase). The angel cake volume showed a further increase with proteolysis; however, off‐flavors were also noted. In experiments with ficin and bromelin, proteolysis by both enzymes decreased the coagulum strength while only ficin decreased the amount of noncoagulable protein.
RECOVERY OF BETALAINES FROM RED BEETS BY A DIFFUSION‐EXTRACTION PROCEDURE
Authors: WILEY ROBERT C. , LEE YA‐NIEN 
Published: August 2006

ABSTRACTA continuous counter‐current diffusion apparatus was used for the extraction of betalaines from red beets. The apparatus was used with an incline of 4.0° and 4.5° and was operated at temperatures from 70‐74°C. The efficiency of water and of citric acid solutions (0.050‐0.125%) to extract betalaines was investigated. The solvent to sliced beet ratios were approximately 1.5/1. Best recoveries of about 71% betanine were found in the more acid systems at 4.5° incline angle. The betacyanine/betaxanthine ratio could be varied and was influenced by temperature and pH of the various processing operations used to produce beet juice powders i.e. diffusion‐extraction, concentration and spray drying.
SOME MATHEMATICAL ASPECTS OF MASTICATION AND ITS SIMULATION BY MACHINES
Authors: PELEG M. 
Published: August 2006

ABSTRACTIf the deformation process of a specimen satisfies the condition: H(t) = g(Ho) ·f(t) (Eq. l), where H(t) is the deformed specimen length at time (t), g(Ho) is a function of the initial length (Ho) only and f(t) a function of time only, then the true strain e(t) and the strain rate e(t) are: e(t) = In f(t) (Eq. 2), and e(t) = [d In f(t)] /dt (Eq. 3). These imply that the stress‐strain (or force‐time) relationship of a homogeneous material is independent of the specimen length and is only determined by the rheological properties of the material and the selected function f(t). If the deformation histories produced in mastication satisfy the condition set by Eq (1) it would provide a partial mathematical explanation to why sensory textural‐rheological properties are not affected by the specimen dimensions in contrast to instrumental parameters obtained by existing testing machines. The construction of machines that provide such straining histories is physically possible (they would not, however, be operated at a constant deformation rate), and there‐ fore it is theoretically possible to obtain instrumental parameters that are dimension independent. The concept is demonstrated with some simplified rheological models and its possible application to food testing evaluated.
PRODUCTION OF AFLATOXINS DURING STORAGE OF GAMMA—IRRADIATED WHEAT
Authors: BEHERE A. G. , SHARMA ARUN , PADWALDESAI S.R. , NADKARNI G. B. 
Published: August 2006

ABSTRACTA correlation between relative humidity (RH) during storage and moisture content was obtained in wheat subjected to gamma irradiation at 20 krad. The samples were assessed for storage up to 6 months with and without artificial loading of grains with conidia of Aspergillus flavus. The mycotoxin production seemed to be determined by a critical level of moisture in the grain (13%) at RH over 80% at 28°± 2°C. The total aflatoxin produced in the irradiated grains was observed to be lower than in the unirradiated controls. The amount of toxin contained in grains, artificially infected with A. flavus before or after irradiation, did not show appreciable differences. The results, while defining the storage conditions with reference to humidity, did not indicate any alterations in wheat relating to aflatoxin producing potential.
AVAILABLE LYSINE IN HEATED FORTIFIED RICE MEAL
Authors: TSAO TER‐FUNG , FREY ANTHONY L. , HARPER JUDSON M. 
Published: August 2006

ABSTRACTThe objective of the study was to evaluate the effect of thermal processing on available lysine retention in fortified rice meal. Ranges of temperature (115–185°C), moisture (15–20%) and lysine fortification level (2–4%) were used in the investigation. The kinetic constants of degradation were determined, postulating a fist order model. Results indicate that available lysine degradation can be described by the mono‐molecular reaction and the effect of temperature on the reaction rate constant is described by the Arrhenius equation. Results also indicate that moisture level does not have significant effect on the rate constants in the degradation reaction.
TENSILE STRENGTH OF PROCESSED MEATS DETERMINED BY AN OBJECTIVE INSTRON TECHNIQUE
Authors: GILLETT T. A. , BROWN C. L. , LEUTZINGER R. L. , CASSIDY R. D. , SIMON S. 
Published: August 2006

ABSTRACTUnion Carbide has designed an accessory for securing meat slices while tensile strength determinations are being made using an Instron Universal Testing Machine. When compared to pneumatic jaws, the sliceholding accessory (SHA) gave smaller standard deviations, handled larger sample sizes, weakened the sample less and could be used to evaluate a wider range of products. The SHA was successfully used to demonstrate the positive effects of salt, phosphate, and dry skim milk on the binding characteristics of processed meats. In addition, it illustrated the effect of sample storage temperature and slice thickness on tensile strength (g/cm2) of selected meat items. Recommendations are discussed for determining, reporting, and comparing tensile strength values on processed meats.
SOME EFFECTS OF SELECTED PLASTICIZING AGENTS ON THE REVERSIBLE COMPRESSION OF FREEZE‐DRIED COOKED BEEF CUBES
Authors: MORGAN J. P. , FARKAS D. F. 
Published: August 2006

ABSTRACTEthanol (95%) and glycerin were found to plasticize freeze‐dried cubes of beef for reversible compression. Both are easily applied and plasticization appears to be rapid and effective. Appearance and texture of the reconstituted, compressed product compared favorably with that of noncompressed product and product plasticized by partial rehydration to 10% moisture; however, the glycerin and ethanol treatments gave a slight off‐flavor. Vegetable oil and trichlorofluoromethane did not provide adequate plasticization. Polar liquids appear to be required for plasticization of dried beef for compression.