bluuebunny/crossref_metadata_2025_split huggingface dataset:
Analysis of Phytic Acid in Foods by HPLC
Authors: CAMIRE A. L. , CLYDESDALE F. M. 
Published: August 2006

ABSTRACTA quantitative HPLC method for the analysis of phytic acid in foods was developed based on the precipitation of phytic acid with ferric chloride followed by conversion to sodium phytate before injection onto a C18 reversed‐phase column. Standard food grade wheat bran samples were analyzed by the method of standard addition and recovery of phytic acid ranged from 99 – 103%. 3% H2SO4 was found to be as effective as 3% TCA in the extraction of phytic acid. AAS was shown to be potentially valuable as a metal specific detector for the HPLC of phytate‐metal complexes.
Separation and Purification of Hydroxycinnamic Acid Derivatives in Cranberries
Authors: MARWAN A. G. , NAGEL C. W. 
Published: August 2006

ABSTRACTHydroxycinnamic acid derivatives have been shown to be a complex mixture of closely related compounds. A procedure has been described for their isolation and purification from cranberries. The hydroxycinnamates were extracted from the plant tissue with aqueous alcohol, followed by pre‐separation on a polyamide CC‐6 column. For easier sample concentration, the eluted compounds were extracted in alcohol. Final separations were made on a High Performance Liquid Chromatograph. Recycling was used to purify the individual compounds. A total of 15 compounds was purified. The method can be used for the separation and purification of individual phenollc compounds from mixtures.
Functional Properties of Chitin and Chitosan
Authors: KNORR DIETRICH 
Published: August 2006

ABSTRACTChitin (poly‐β (1⇒4)‐N‐acetyl‐D‐glucosamine), chitosan (deacetylated chitin) and microcrystalline chitin (redispersible chitin powder) were compared with microcrystalline cellulose to examine the use of those cellulose‐like biopolymers as functional additives for potential application in food formulations. Water binding, fat binding and emulsifying properties were studied. Baking tests were performed with 0.5–2.0% (flour basis) of microcrystalline chitin added to wheat flour bread or to potato protein fortified (8% potato protein concentrate) white bread. Water‐binding capacity and fat binding capacity of chitin, chitosan and microcrystalline chitin ranged from 230–440s (w/w) and from 170–315% (w/w). Chitosan and chitin did not produce emulsions but microcrystalline chitin showed good emulsifying properties and was superior to microcrystalline cellulose. Increasing concentration of microcrystalline chitin (0.12–0.8 g/100 ml water) had a positive effect on emulsion stability. Addition of microcrystalline chitin increased specific loaf volume of white bread and protein fortified breads. Water addition of 65% (flour basis) was found to be optimum for “chitin breads.”
Instron Measurements and Sensory Scores for Texture of Poultry Meat and Frankfurters
Authors: PRUSA KENNETH J. , BOWERS JANE A. , CHAMBERS EDGAR 
Published: August 2006

ABSTRACTThe relationship of sensory scores and Instron measurements of poultry meat and frankfurters was studied. Chicken samples were separated by tensile grips; turkey samples were sheared with a Warner‐Bratzler shear attachment and compressed with a simulated‐molar attachment; and poultry frankfurters were tested with the Warner‐Bratzler shear, puncture probe, and simulated‐teeth attachments. Generally, for chicken higher correlation coefficients between sensory scores and Instron measurements resulted when baseline length and area measurements of curves were made than when peak height was measured. For turkey, Instron measurements with either the Warner‐Bratzler shear or the simulated‐molar attachment were not related significantly to sensory scores. For frankfurters, Instron measurements usually were significantly correlated with sensory scores for firmness.
Comparison of Stability of Thiamin Salts at High Temperature and Water Activity
Authors: LABUZA T. P. , KAMMAN J. F. 
Published: August 2006

ABSTRACTCurrent literature indicates conflicting results as to the relative stability of thiamin mononitrate versus thiamin hydrochloride. These salts were tested for stability at 75–95°C and at aw's 0.58 and 0.86. The observed difference in stability of the two salts can be explained by the higher activation energy (26.3 vs 22.4) for the mononitrate which results in a crossover point at about 95°C in an Arrhenius plot. Below 95°C the mononitrate was more stable while above 95°C the hydrochloride is more stable. In addition, stability of both forms was slightly less at the higher aw. The loss of thiamin mononitrate in a fluctuating square wave temperature could be accurately predicted using the results of the Arrhenius plot.
Effect of Baking on Amino Acids in Pizza Crust
Authors: TSEN C. C. , BATES L. S. , WALL L. L. , GEHRKE C. W. 
Published: August 2006

ABSTRACTPizza crusts baked at 316°C for 4.5 min did not change their protein contents. But the high‐temperature and short‐time baking did reduce the lysine and to a lesser extent, tyrosine, cystine, and threonine in pizza crusts. The loss in total lysine content ranged from 7.1% for whole wheat pizza to 19.4% for a commercial pizza crust. The difference between the total and available lysine for each pizza crust was small, indicating that the nutritive loss of pizza crust should be attributed to the destruction of a portion of lysine in pizza crust.
Isolation and Characterization of Invertase from Iraqi Date Fruit
Authors: MAROUF BAHA A. , ZEKI LIHAD 
Published: August 2006

ABSTRACTSoluble invertase was isolated and characterized from the pericarp of Iraqi date fruit, Sayer variety. The optimum pH of the soluble invertase was 4.0–4.7 and the optimum temperature was 50°C. The specific activity of the partially purified soluble invertase was 70.0 units per mg protein. The molecular weight of the soluble invertase was 70.0 units per mg protein. The molecular weight of the soluble invertase was probably more than 300,000 Daltons, and had high affinity for sucrose with a Km value of 3.33 × 10‐3 mM. Sodium dodecyl sulfate (SDS) inhibited the activity of the soluble invertase.
A Method for the Quantitative Evaluation of Emulsion Stability in Coffee Whiteners
Authors: PEARCE R. J. , HARPER W. J. 
Published: August 2006

ABSTRACTA method is described for quantitatively measuring the extent of emulsion destabilization (feathering) when liquid coffee whiteners are added to hot coffee. Coffee whitener is added to standard hot coffee solution (pH 4.9, 90°C) in a 0.5% fat Babcock bottle. Feathering is observed on the surface of the whitened coffee in the wide portion of the bottle. Dense corn syrup solution is layered beneath to raise the level of the surface so that the coagulated material is concentrated into the graduated capillary tube. After standing to allow compaction, the length of the column of coagulated material is measured.
An Improved Method for Preparation of Nitric Oxide Myoglobin
Authors: KAMAREI AHMAD REZA , KAREL MARCUS 
Published: August 2006

ABSTRACTWe developed an improved method for preparation of bovine nitric oxide myoglobin using the following starting materials: 0.1 mM purified metmyoglobin; 0.1 mM (7 ppm) sodium nitrite; and 1.76 mM (350 ppm) sodium ascorbate. The method requires complete deoxygenation of the reacting system. NOMb prepared in this manner is a source of cured meat pigment which contains a minimum of impurities, since the nitrite reacts quantitatively with the myoglobin in this method.
Reduction in Free Fatty Acids Due to Parboiling of Paddy
Authors: RAJ S. ANTHONI , SINGARAVADIVEL K. 
Published: August 2006

ABSTRACTFree fatty acid (FFA) content of bran decreased due to parboiling of paddy. The reduction in the FFA was relatively more marked in paddy with higher FFA level and in fungal infected paddy. Among the various parboiling methods, pressure parboiling reduced the FFA to a larger extent. Steaming operation in the process of parboiling might have reduced the FFA.
Kinetics of Nitrogen Solubility Loss in Heated Flour and Protein Isolates From Bean, Phaseolus vulgaris
Authors: PILOSOF A. M. , BARTHOLOMAI G. B. , CHIRIFE J. 
Published: August 2006

ABSTRACTThe effect of temperature, time and moisture content on the loss of nitrogen solubility of heated bean flour and protein isolates was studied. Solubility loss followed first‐order reaction kinetics in almost all cases studied. The rate of solubility loss was greatly increased with increasing moisture content both for flour and protein isolates; protein isolate was far more sensitive to heat treatment than the flour. Activation energies for the first‐order reaction constants were calculated and ranged between 20–30 kcal/mole.
Functional Properties of the Great Northern Bean (Phaseolus Vulgaris L.) Proteins. Amino Acid Composition, In Vitro Digestibility, and Application to Cookies
Authors: SATHE S. K. , IYER V. , SALUNKHE D. K. 
Published: August 2006

ABSTRACTThe Great Northern bean flour proteins, albumins, and protein isolates were characterized by high acidic ammo acid content while globulins and protein concentrates had high proportion of hydrophobic amino acids. Sulfur containing ammo acids and leucine were first and second limiting ammo acids in these proteins, respectively. The bean proteins were resistant to in vitro enzymatic attack. Heating improved in vitro susceptibility of these bean proteins to enzymatic hydrolysis. Moist heat was more effective than dry heat in improving in vitro digestibility of the bean proteins. Cookie diameter was negatively correlated to alkaline water retention capacity of the blends of wheat flour with bean flour (r =–0.90) and protein concentrates (r =–0.93).
Gelation Mechanism of Soybean 11S Globulin: Formation of Soluble Aggregates as Transient Intermediates
Authors: MORI TOMOHIKO , NAKAMURA TAKASHI , UTSUMI SHIGERU 
Published: August 2006

ABSTRACTThermal association‐dissociation behavior of soybean 11S globulin was investigated by sucrose density gradient centrifugation and polyacrylamide gel electrophoresis. Soluble aggregates with a molecular weight of 8 × 106 were formed when 0.5% and 5% protein solutions were heated for 1 min at 100°C. At the lower protein concentration, subsequent heating caused disappearance of the soluble aggregate followed by complete dissociation into acidic and basic subunits. At the higher concentration, however, subsequent heating caused formation of highly polymerized aggregates, and gel was formed after 5 min of heating. The soluble aggregates appear to be transient intermediates in the course of gel formation of 11S globulin.
Fatty Acid Composition and Triglyceride Structure of Corn Oil, Hydrogenated Corn Oil, and Corn Oil Margarine
Authors: STROCCHI ANTONINO 
Published: August 2006

ABSTRACTCorn oil, hydrogenated corn oil and corn oil margarine were compared on the basis of fatty acid composition and triglyceride structure, including configurational isomerism of unsaturated fatty acids. Hydrogenated corn oil contained trans unsaturation and positional isomers not naturally found in corn oil. The β‐position of triglycerides of hydrogenated corn oil was 85% occupied by trans octadecenoic acids (trans‐18:1); that of corn oil was 70% occupied by linoleic acid. The proportion of cis octadecenoic acids (cis‐18:1) in the β‐position of the triglycerides was distinctly less in the hydrogenated corn oil than in corn oil, indicating a hydrogenation and/or a geometrical isomerization of cis‐18:1 to trans‐18:1 preferentially in the β‐position, as compared with the α‐positions. Chemical composition of corn oil margarine was intermediate between that of corn oil and that of hydrogenated corn oil.
Modeling of Isothermal Diffusion of Whey Components from Small Curd Cottage Cheese During Washing
Authors: BRESSAN JUAN A. , CARROAD PAUL A. , MERSON R. LARRY , DUNKLEY WALTER L. 
Published: August 2006

ABSTRACTThe batchwise washing of whey components from small curd cottage cheese is modeled as an isothermal diffusion process in a porous medium with several refinements to account for the whey on curd surfaces that is carried into the washing system. Three geometric approximations are considered. Apparent diffusion coefficients for total solids and lactose at 25°C are determined. Results show that diffusion from a spherical particle with consideration of whey entrained in curd interstices by capillary forces is an acceptable basis for a mass transfer model.
Changes in Volatile Sulfur Compounds of Whisky During Aging
Authors: MASUDA MASAHIRO , NISHIMURA KI‐I‐CHI 
Published: August 2006

ABSTRACTVolatile sulfur compounds of malt whiskies were analyzed using a gas chromatograph equipped with a flame photometric detector by direct injection and solvent extraction methods. Sulfur compounds identified by coupled gas chromatography‐mass spectrometry and by matching GC retention times were dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide, 3‐(methylthio)propanal, 3‐(methylthio)propanol, 3‐(methylthio)propyl acetate, ethyl 3‐(methylthio)‐propanoate, dihydro‐2‐methyl‐3(2H)‐thiophenone, 2‐thiophene‐carboxyaldehyde, 5‐methyl‐2‐thiophenecarboxaldehyde, benzothiophene and benzothiazole. Quantitative changes in these volatile sulfur compounds were studied by analyzing 48 aged and unaged malt whiskies by these methods. Dimethyl sulfide, 3‐(methylthio)propyl acetate, dihydro‐2‐methyl‐3(2H)‐thiophenone and ethyl 3‐(methylthio)propanoate decreased rapidly during aging and disappeared within three years. Dimethyl disulfide decreased gradually during aging. Dimethyl disulfide proved to be formed during distillation by the action of copper.
Betalains in Beet Root Tissue Culture
Authors: WELLER T. A. , LASURE L. L. 
Published: August 2006

ABSTRACTThe goals of this study were to culture red beet cells via plant tissue culture techniques and to compare the pigment levels produced in callus culture with pigment levels of natural beet root. A modified Murashige and Skoog medium was used to maintain red, yellow and nonpigmented cell lines. It was found that the red pigment, betanin, content of the red cell line has to be increased 2–6 times to match levels found in natural beet root.
Betacyanine and Betaxanthine Decolorizing Enzymes in the Beet (Beta vulgaris L.) Root
Authors: SHIH C. C. , WILEY R. C. 
Published: August 2006

ABSTRACTBoth enzymatic betacyanine and betaxanthine decolorizing activity were found in subcellular tissue extracted from the beet root. The optimum pH for betaxanthine degradation was pH 3.4, similar to that for betacyanine. Enzyme preparations from different cultivars, i.e., red or yellow, vary in their activities toward betacyanine and betaxanthine. A major portion of the decolorizing activity was found in tissue separated from the epidermal portion of the beet root where most pigments were accumulated. Sodium chloride, cellulase, and pectinase were selected as agents to solubilize the tissue bound enzyme. Although there was little success in bringing the bound enzyme into a soluble form, it was found that NaCl showed inhibitory effect on the beet betacyanine decolorizing enzyme. Commercial enzyme preparations also contained betacyanine decolorizing activity.SUMMARYTHE CRUDE ENZYME extracts from the beet root showed decolorizing activity to both betaxanthines and betacyanines. The attempt to clarify whether these two reactions were initiated by the same enzyme or by different enzymes was not achieved due to the difficulty of solubilizing the tightly bound macromolecules. In addition to the decolorizing enzyme found in the beet root, a betacyanine decolorizing enzyme was also found in several commercial enzyme preparations. The mechanism of enzymatic degradation of the betalaines, the existence and the nature of the responsible enzymes and factors that affect their activity, are open for further study. Such understanding will be utilized to improve betalaine recovery from the beet root during industrial operations and to increase their stability in food products during processing or storage. Perhaps, the elucidation of enzymatic destruction of betalaines will provide information for determining the environmental or chemical degradation mechanism of the pigments themselves.
Modified Atmosphere Storage of Rockfish Flllets
Authors: PARKIN KIRK L. , WELLS MARY JO , BROWN W. DUANE 
Published: August 2006

ABSTRACTA modified atmosphere (MA) of 80% CO2 and 20% air was effective in extending shelf life of fresh rockfish fillets. Aerobic plate counts and trimethylamine levels were significantly lower (P < 0.1%) for the fillets held in MA compared to those held in air. A decline in surface pH was observed on fillets stored in MA, presumably due to the absorption of CO2 and its hydration to carbonic acid. Oxidation‐reduction potentials suggested a more aerobic environment on fillets stored in MA. There were no significant differences in weight loss between control and MA samples. Sensory evaluations indicated that fillets held under MA were of good quality for at least 13 days of storage.
Agents of Proteolysis and Its Inhibition in Patis (Fish Sauce) Fermentation
Authors: OREJANA FLORIAN M. , LISTON JOHN 
Published: August 2006

ABSTRACTUse of specific proteinase, inhibitors established a trypsin‐like enzyme as the principal agent of proteolysis in Patis fermentation and this was confirmed by temperature, pH and rate studies. The trypsin‐like activity developed a few days after fermentation was initiated, was maximal during the first month of fermentation and then declined rapidly and remained low throughout the remaining fermentation period. The decline is due mainly to inhibition by end product (amino acids and small peptides) accumulation. Initial inhibition of trypsin‐like activity may be due to inhibitors in fish blood or substances produced by bacteria introduced with the fish. Bacteria are not responsible for proteolysis.
Effect of Belly Composition on Sorbate‐Cured Bacon
Authors: AMUNDSON C. M. , SEBRANEK J. G. , RUST R. E. , KRAFT A. A. , WAGNER M. K. , ROBACH M. C. 
Published: August 2006

ABSTRACTA comparison was made between fat‐type and lean‐type bellies cured with either 40 ppm sodium nitrite/0.26% potassium sorbate or 120 ppm sodium nitrite. Residual nitrite levels were higher in fat bacon regardless of cure. Sorbate‐cured bacon resulted in signiticantly higher TBA numbers than did regular‐cure bacon. Nitrosopigment to total pigment ratio did not vary with cure, but did remain significantly higher in fat bacon and roughly paralleled residual nitrite levels. Analysis for nitrosamines indicated greater concentrations in fat bellies compared to lean. Nitrosamines were suppressed though not eliminated, by the sorbate cure in both fat and lean bellies.
Effect of Belly Handling (Chilled, Frozen, Prerigor) and Smoking Delay on Regular and Sorbate‐Cured Bacon
Authors: AMUNDSON C.M. , SEBRANEK J.G. , KRAFT A.A. , RUST R.E. , WAGNER M.K. , ROBACH M.C. 
Published: August 2006

ABSTRACTBellies from three handling methods; fresh, frozen, or prerigor were cured with either 40 ppm sodium nitrite/0.26% potassium sorbate or 120 ppm sodium nitrite. After pumping, one group of bellies was processed (cooked and smoked) immediately, and the remaining group was held 72 hr before processing. Residual nitrite was significnatly higher in regular cure bacon and in bellies processed immediately. By 28 days after packaging, little difference was seen in residual nitrite as a result of any treatment. Regular bacon and immediate processing resulted in greater nitrosopigment conversion. Prerigor bacon had greater pigment conversion and greater residual NaCl concentrations while fresh and frozen bellies were similar. Nitrosamine levels were not influenced by belly handling variables.
Thermal Conductivity of White Bread During Convective Heat Processing
Authors: UNKLESBAY N. , UNKLESBAY K. , NAHAISI M. , KRAUSE G. 
Published: August 2006

ABSTRACTThermal conductivity values of white bread were determined during heat processing to provide information for analytical modeling required during convective heat and mass transfer of the baking process. Selected physical properties of bread were determined: moisture, volume, bulk density and porosity. White bread was baked in a forced‐air convection oven for 8, 16, 24 and 32 min. Thermal conductivity values ranged from 0.00072–0.00064 watts/cm‐°C. Although a downward trend was observed and explained, no significant differences were revealed among thermal conductivity values. Thermal conductivity values were indirectly linearly dependent (p>0.05) on volume and porosity; directly, to bulk density and moisture loss.
Effect of Steam Temperature, Speed of Cooling and Cutin Disruption in Steam and Lye Peeling of Apples
Authors: SMITH D. A. , DOZIER W. A. , GRIFFEY W. A. , RYMAL K. S. 
Published: August 2006

ABSTRACTA laboratory model steam peeler was adapted to accept superheated steam and direct injection of cold water in order to study the effect of rapid heating with superheated steam and rapid cooling under partial vacuum on the peeling efficiency of‘Red Delicious’apples. A test was also designed to determine the effect of physical disruption of the cutin layer on the efficiency of caustic peeling. Steam peeling resulted in higher peeled yields and brighter product color than caustic peeling. The peeled yields were 97.5% for superheated steam‐peeled apples with flash cooling, 91.7% for caustic peeled fruit which had a prepeel treatment to physically disrupt the cutin layer, 85.8% for conventionally caustic‐peeled fruit, and 82.7% for the mechanically peeled control.
Effect of Sucrose Addition on the Sugar and Sorbitol Composition of Frozen Sweet Cherries and Their Derived Concentrates
Authors: CORNWELL CHRISTOPHER J. , WROLSTAD RONALD E. , REYES FELIX G. R. 
Published: August 2006

ABSTRACTGlucose, fructose, sucrose, and sorbitol contents of Van and Black Republican varieties of sweet cherries were determined by high performance liquid chromatography (HPLC) and enzymic analytical procedures. Samples analyzed included frozen fruit, fruit packed as 3.6 parts fruit plus 1 part added sucrose, and cherry juice concentrates derived from the sugar‐packed fruit. Cherry fruit showed invert patterns of glucose and fructose and contained trace amounts of sucrose, and 2.6—3.9g sorbitol/100g. Sucrose was either not detected or found in trace amounts in samples to which sucrose had been added. There is evidence that sucrose hydrolysis was caused by presence of invertase. The percent sorbitol content could be used to detect addition of sucrose. Results for sugar and sorbitol content as determined by HPLC or enzymic methods were very similar.
Economic Comparison of Canning and Retort Pouch Systems
Authors: WILLIAMS J. R. , STEFFE J. F. , BLACK J. R. 
Published: August 2006

ABSTRACTThe economic feasibility of using the retort pouch for processing, packaging and distributing processed fruit and vegetable products during a period of rising energy prices was examined. A retort pouch packaging system was found to be the overall minimum cost packaging system among three packaging systems considered—an existing canning line, a new canning line, and a retort pouch line. Although the costs associated with acquiring and maintaining the durable machinery for retort pouch processing are significantly higher than for a new canning system or an existing canning system, other operating expenditures considered in the packaging systems are considerably lower. Lower freight costs, attributed to the lighter weight and smaller volume of pouches and the comparatively lower purchase price of retort pouches than cans, are the major contributors to the cost effectiveness of the retort pouch packaging system. Energy savings in processing the pouch versus the can are of little significance, but the comparatively lower amount of energy used in transportation and container manufacture has an important role in the cost effectiveness of the retort pouch packaging system.