bluuebunny/crossref_metadata_2025_split huggingface dataset:
Flavor Studies of Nootkatone in Grapefruit Juice
Authors: BERRY ROBERT E. , WAGNER CHARLES J. , MOSHONAS M. G. 
Published: August 2006

SUMMARY—Nootkatone, a sesquiterpene ketone previously reported as a primary flavoring constituent in grapefruit oil, has been tested for flavoring effect in grapefruit juice reconstituted from foam‐mat‐dried crystals. Unexpected difficulties were encountered in achieving uniform dispersion of the nootkatone. After a satisfactory method was developed, flavor thresholds and preferences were established by comparing samples of juice containing nootkatone with controls. Nootkatone was detectable at 1 ppm in water and at 6 ppm in 10.5’Brix reconstituted grapefruit juice. Threshold levels were the same in samples with and without “locked‐in” oil. Flavor effects were evaluated on four samples: 1) nootkatone isolated from grapefruit oil; 2) a sample of nootkatone synthesized from valencene, and purified repeatedly by GLC; 3) a routinely purified sample of synthetic nootkatone purified by GLC; and 4) a sample of crystalline nootkatone. All had the same threshold. To some judges the nootkatone was very bitter at a level above 7 ppm. For most iudges however, at slightly above threshold level (about 6—7 ppm) the flavor and aroma of grapefruit iuice were enhanced by the presence of nootkatone.
Effect of the Drying Method on the Water Sorption of Dehydrated Apple and Potato
Authors: SARAVACOS G. D. 
Published: August 2006

SUMMARY—The method of drying apple and potato affects primarily the rate of sorption of water of the dehydrated product, and to a lesser degree the equilibrium isotherms. The freeze‐dried products adsorbed more water vapor than the puff‐dried and air‐dried materials. The apparent diffusivity of water vapor was considerably higher in the freeze‐dried samples than in the air‐dried materials. In puff‐dried samples, the diffusivity had an intermediate value. The diffusivity in freeze‐dried apple and potato decreased at higher relative humidities, and the effect was opposite in air‐dried samples.
The Ascorbic Acid Content of Nigerian Vegetables
Authors: OKE O. L. 
Published: August 2006

SUMMARY—The ascorbic acid content of the vegetables most commonly consumed in Nigeria ranges from 18 to 98 mg per 100 g of the fresh material. On boiling, 46–68% of the ascorbic acid is lost, while 47–87% is lost on exposure to the sun for 3 hr.
Kinetic Behavior and Mechanism of Inhibition in the Maillard Reaction. III. Kinetic Behavior of the Inhibition in the Reaction Between D‐Glucose and Glycine
Authors: SONG PILL‐SOON , CHICHESTER C. O. 
Published: August 2006

SUMMARY—Sodium bisulfite and various other inhibitors were studied as to efficiency and kinetic behavior in the Maillard reaction. One group of compounds (bisulfites and mercaptans) inhibited the reaction step prior to the steady‐phase browning step, whereas another group (benzoyl peroxide and disulfides) affected the steady‐phase browning step. It is suggested that the inhibitory mechanism is due to attack on intermediates of the Maillard reaction by a reactive form of an inhibitor such as a free radical rather than by the original inhibitor molecule itself. Existing theories on the mechanism of inhibition by sulfites are critically reviewed, and their inadequacy is pointed out.
Kinetic Behavior and Mechanism of Inhibition in the Maillard Reaction. IV. Mechanism of the Inhibition
Authors: SONG PILL‐SOON , CHICHESTER C. O. 
Published: August 2006

SUMMARYA general mechanism of inhibition of the Maillard reaction via free radicals or equally reactive species derived from original inhibitors was proposed for typical inhibition by sodium bisulfite. Some inhibitors, such as mercaptans, sulfur, disulfides, and benzoyl peroxide, provided supporting evidence in favor of the proposed mechanism for the inhibition by sulfites. The mechanism involves attack on the chromophoric intermediates and melanoidin precursors by free radicals of the original sulfite inhibitor.Inhibition by bromine was attributed to an attack on enolic double bonds in the proposed intermediates. No hypotheses previously proposed for the mechanism of inhibition by sulfites were found to account satisfactorily for the inhibition of the Maillard reaction.
The Distribution of Protein, Lysine and Methionine, and Antitryptic Activity in the Cotyledons of Some Leguminous Seeds
Authors: ZIMMERMANN G. , WEISSMANN S. , YANNAI S. 
Published: August 2006

SUMMARY—Concentration gradients for protein, lysine and methionine, and antitryptic activity were established in the cotyledons of two representative varieties of oil and grain legumes. Antitryptic activity in the separated cotyledons does not invariably follow the protein‐distribution pattern.
Effect of Starches on Protein Utilization and Liver Lipid Composition in Rats
Authors: CHANG YET‐OY , SOONG CHIA CHU , MILLER GLENN J. 
Published: August 2006

SUMMARY—The effect of starches on utilization of protein and lipid composition in the liver of rats was investigated. The carbohydrates tested were rice starch, corn starch, wheat starch, and arrow root starch. Criteria for evaluation of protein utilization were growth response, digestibility of protein, and availability of lysine. Arrow root starch was inferior to corn starch, rice starch, and wheat starch in effect upon protein utilization. Corn starch and wheat starch were similar in effects on protein utilization. Studies of growth and protein efficiency ratios indicated that rice starch is inferior to corn starch and wheat starch. The distribution of fatty acids in the liver lipid was somewhat different in rats fed arrow root starch from that in rats fed the other three starches. Lysine supplementation did not alter the fatty acid pattern in the liver lipid of rats from that in the unsupplemented group.
Factors Affecting Growth and Interaction of Rough and Smooth Variants of Bacillus stearothermophilus. 1. Oxygen Tension and Temperature
Authors: HILL W. M. , FIELDS M. L. 
Published: August 2006

SUMMARY— The influence of oxygen tension and temperature upon the growth and interaction of rough and smooth variants of Bacillus stearothermophilus NCA 1518 in pure and mixed populations was determined. The exclusion of oxygen did not prevent the growth of this organism but did influence the generation time of the two variants. At 55°C the pure rough population had a lower generation time when grown under anaerobic conditions while the generation time of the smooth variant was increased by low oxygen tension. Oxygen tension also affected the amounts of acid produced by the variants.The smooth variant produced more acid than the rough variant but the amount of acid was independent of oxygen availability. The rough variant, however, showed more acid accumulation as the oxygen tension was lowered. Temperature also affected differently the generation time of the variants. The smooth variant was more sensitive to a low temperature (45°C) and its generation time in pure population decreased more than three‐fold when the temperature was raised to 55°C. A further temperature increase to 65°C resulted in less than a two‐fold decrease in the generation time of the smooth variant. The rough variant showed approximately a two‐fold decrease in generation time for each increase of 10°C. The mixed populations became predominately smooth within 6‐8 hr of incubation.
Variations in Recovery of Clostridium perfringens on Commercial Sulfite‐Polymyxin‐Sulfadiazine (SPS) Agar
Authors: HAUSCHILD A. H. W. , ERDMAN I. E. , HILSHEIMER R. , THATCHER F. S. 
Published: August 2006

SUMMARY— Liquid cultures of several strains of Clostridium perfringens type A were diluted with phosphate buffer and enumerated on laboratory‐prepared sulfite‐polymyxin‐sulfa‐diazine (SPS) agar, four lots of commercial SPS agar, and on non‐selective media. Recoveries on laboratory‐prepared SPS agar and on one lot of commercial SPS agar were the same as on non‐selective media. Recoveries on three commercial lots of SPS agar were significantly lower.Replacement of phosphate buffer with 0.1% peptone allowed quantitative recoveries of C. perfringens on three out of four lots of commercial SPS agar, irrespective of whether the cells were grown in liquid cultures or on meat and meat products.
Moving Boundary Electrophoresis of Food Stabilizers
Authors: HIDALGO J. , HANSEN P. M. T. 
Published: August 2006

SUMMARY— The electrophoretic characteristics of locust bean gum, guar gum, arabic gum, carboxymethylcellulose, K‐ and h‐carrageenan, alginate and the non‐dialyzable fraction of corn syrup solids were studied by moving boundary electrophoresis. The physical properties of these colloids require the use of modified techniques in order to eliminate boundary disturbances which otherwise might be interpreted as heterogeneity of composition.A high degree of homogeneity was observed for carboxymethylcellulose, arabic gum, alginate and X‐carrageenan. In contrast, K‐carrageenan was composed of a mixture of migrating components. The colloidal fractions of guar gum, locust bean gum, and corn syrup solids did not migrate in the electrical field.Mixtures of carboxymethylcellulose with guar gum or gum arabic could be separated at pH 7. Mixtures of carboxymethylcellulose with carrageenan could be effectively separated at pH 2. Electrophoretic separation at 23°C of different stabilizer mixtures was unsatisfactory and the patterns showed evidence of interactions.
Dielectric Properties of Commercial Cooking Oils
Authors: PACE WILLIAM E. , WESTPHAL WILLIAM B. , GOLDBLITH SAMUEL A. 
Published: August 2006

SUMMARY— The finished drying of potato chips represents the first large‐scale use of microwaves in the food industry on a continuous basis. Hence it was deemed desirable to study the dielectric properties of various types of commercial cooking oils.The dielectric constant (ɛ), and loss tangent (tans) of 11 commercial fats and oils have been determined at three different temperatures and at three different frequencies in the microwave range. The differences in dielectric properties among these fats and oils appear to be attributable to the phase (solid vs. liquid) of the material and generally correspond to the degree of unsaturation as evidenced by iodine values. The differences in loss factors among these fats and oils at any given temperature and frequency (within the range at which the measurements were made) are too small to be of any practical importance in selecting any one of them for use in heating processes using microwaves or in choosing an optimal frequency (300, 1000 or 3000 megahertz, MHz).Data for one of the oils (number 9) were obtained over a wider range of frequencies and indicate that the loss factor peak(s) is/are found in the frequency range of 100 to 1000 MHz. Furthermore, from the data obtained for the other oils, it should be safe to assume that this oil is representative of dielectric properties of the entire group. The dielectric properties of bacon fat rendered by microwaves are almost identical to those of bacon fat rendered by conventional means.
Physical and Biochemical Properties of Porcine Muscle as Affected by Exogenous Epinephrine and Prednisolone
Authors: ABERLE E. D. , MERKEL R. A. 
Published: August 2006

SUMMARY— The effects of intramuscular ante‐mortem epinephrine of prednisolone plus epinephrine injection upon some physical and biochemical properties of porcine longissimus dorsi muscles were studied. Rate of post‐mortem muscle pH decline, ultimate muscle pH, Munsell value and transmission value were not significantly (P > .05) altered by epinephrine or prednisolone plus epinephrine injection. Significantly (P < .05) higher total phosphorylase activity and slightly greater phosphorylase a and % phosphorylase u (% of total phosphorylase activity) were observed in the muscles of epinephrine injected pigs.Neither total phosphorylase nor phosphorylase a was related to rate of pH decline or incidence of pale, soft, exudative muscle development. Muscle concentrations of AMP and IMP were not significantly (P > .05) different between treatments. IMP concentration was highly related to rate of pH fall. Correlation coefficients between longissimus dorsi muscle pH and IMP levels were −.93 and −.94 at 1.5 and 45 min post‐mortem, respectively. Prednisolone treatment resulted in higher initial and ultimate muscle glycogen levels than those from the control or epinephrine injected pigs.
Catheptic Enzymes and Meat Tenderization.
Authors: MARTINS CARLOS BRUNET , WHITAKER JOHN R. 
Published: August 2006

SUMMARY— A cathepsin has been purified from chicken leg muscle by ammonium sulfate fractionation and by chromatography on carboxy methyl‐ and diethylaminoethylcellulose. With respect to the specific activity of the initial 2% potassium chloride extract the cathepsin was purified 580. fold. The purified cathepsin hydrolyzed urea‐denatured hemoglobin readily at pH 4.40, but it had no activity on a‐N‐benzyloxy‐carbonyl‐L‐glutamyl‐L‐tyrosine, a‐N‐benzoyl‐L‐argininamide and a‐N‐acetyl‐L‐tyrosinamide.The data indicate the preparation was cathepsin D and that it did not contain cathepsins A, B, and C. The cathepsin preparation had no activity on actomyosin at pH 4.95 and 5.90 as measured by viscosity and gel‐filtration methods. On the other hand trypsin, with 0.014 the potential activity of the cathepsin used and at pH 7.9, hydrolyzed actomyosin readily. While the cathepsin prepared here, probably cathepsin D, did not hydrolyze actomyosin, the data do not exclude the possibility of hydrolysis of actomyosin by other cathepsins or by cathepsin D in combination with other cathepsins.
Alterations of Bovine Sarcoplasmic Proteins as Influenced by High Temperature Aging
Authors: THOMPSON G. B. , DAVIDSON W. D. , MONTGOMERY M. W. , ANGLEMIER A. F. 
Published: August 2006

SUMMARY— Effects of high temperature aging upon certain characteristics of bovine I. dorsi muscle were studied. Paired wholesale ribs of carcasses were obtained subsequent to slaughter. The left rib of each pair was held at 30°C for 24 hr, then stored at 3°C. Analogous right ribs were immediately stored at 3°C. A sampling schedule of 0, 1, 2, 3, 4, 7 and 10 days was followed.There were minor variations in moisture, pH, tyrosine‐tryptophan indices of non‐protein nitrogenous compounds and expressible moisture ratios between treatments and with time. These differences were not statistically significant.Up to three days storage, extractability of water soluble protein was greatest from muscles held at the elevated temperature. After the third day, however, extractability was greater for muscles held at 3°C.Color differences between muscles treated via the two storage temperatures were marked. Absorbance ratios (422.280 mp) of extracts showed that muscles held at the high temperature had higher extractable levels of oxymyoglobin than ribs held at 3°C. This difference remained apparent throughout the aging period.Results of DEAE‐cellulose ion exchange chromatography of the sarcoplasmic proteins showed only minor variations in profiles between the two aging treatments. Alterations did appear with time. Profile alterations did not appear related to anticipated increases in tenderness.
Ionizing Radiation Effects on Starch as Shown by Staudinger Index and Differential Thermal Analysis
Authors: SAINI VEENA 
Published: August 2006

SUMMARY— Corn starch in the form of raw granules at commercial moisture was irradiated at two levels: 3 × 105 and 6 × 106 rad from a Co60 source. The irradiated samples were completely dissolved in alkali, indicating there was no cross linking induced in the starch molecules by irradiation. Viscosity determinations of starch solution diluted with distilled water exhibited the ion charge effect generally observed in other macromolecules.The Staudinger indices of unirradiated, irradiated at 3 × 106 rad and 6 × 106 rad were 42, 22 and 16 respectively, which were an indication of depolymerization of starch macromolecules with increasing irradiation. The differential thermal analysis of the three samples also showed the depolymerization of the polymer with irradiation.It is suggested that these two simple techniques–the Staudinger index and D.T.A.–could be usefully employed to characterize small differences in starches.
Browning and Associated Properties of Porcine Muscle
Authors: BOWERS JANE A. , HARRISON DOROTHY L. , KROPF DONALD H. 
Published: August 2006

SUMMARY— A split‐plot design was used to study browning and associated properties of LD muscles from 12 Duroc and 12 Poland China barrows. Pigs were: (1) untreated, (2) sugar‐fed 1 week before slaughter, and (3) fasted 48 hr, then exercised to exhaustion before slaughter. One half of each carcass was cooled at 30°F and the other at 42°F. Loins and hams were evaluated for “quality” using the Wisconsin 5‐point scale.Muscles from Durocs had more marbling and ether extract than muscles from Poland Chinas; total moisture and Gardner reflectance values (browning) were lower in muscles from Durocs than in those from Poland Chinas. Color and firmness scores for hams were not affected by breed, but firmness scores of loins were higher (P < 0.05) for Durocs than for Poland Chinas. Glycogen, pH and reducing sugar values were similar for both breeds.Antemortem treatment had no significant effect on marbling. Usually muscles of sugar‐fed pigs had the lowest; untreated pigs, intermediate; and exercised pigs the highest color and firmness scores. Glycogen was higher (P < 0.05) in muscles from sugar‐fed animals than in muscles from untreated or exercised animals. Muscles of sugar‐fed pigs had the highest reducing sugar and lowest pH and reflectance values; those of exercised pigs had the lowest reducing sugar and the highest pH and reflectance values. Untreated pigs had intermediate values for those factors.Muscles chilled at 42°F had lower firmness, color, and marbling scores and higher reducing sugar values than those chilled at 30°F. Simple correlation coefficients indicated relationships between reflectance values and total moisture, pH, ether extract, and reducing sugar; whereas, partial correlation coefficients indicated relationships between reflectance and ether extract and reducing sugar. As reducing sugar and/or ether extract increased, the degree of browning increased. Also, regression analyses indicated that ether extract and reducing sugar were the important factors affecting browning.
Fatty Acid Composition of the Inner and Outer Layers of Porcine Backfat as Affected by Energy Level, Sex and Sire
Authors: KOCH D. E. , PARR A. F. , MERKEL R. A. 
Published: August 2006

SUMMARY— The effects of energy level, sex and sire upon the fatty acid composition of porcine fackfat were studied in two separate experiments. In both experiments, the inner layer of backfat consistently contained more total saturated fatty acids, primarily accounted for by stearic acid, and contained less palmitoleic, oleic, and linoleic acids than the outer layer. None of the variables in either experiment significantly (P >.0.5) affected the differences between layers.In Experiment 1, energy levels below 80% of full feed significantly (P < .01) decreased stearic acid content and increased linoleic acid content. In Experiment 2 the fatty acid composition of backfat from pigs fed 80% of full feed did not differ significantly (P > .05) from full‐fed pigs.Backfat from spayed gilts had significantly (P < .01) less linoleic acid than that from boars or barrows, while boars had a significantly (P < .01) higher content of linoleic acid than the other sexes. In Experiment 1, the backfat from barrows contained significantly (P < .01) more stearic acid than that from gilts.The data from both experiments indicated that sire significantly (P < .01) affected the linoleic acid content of the backfat, while the results of Experiment 2 also showed significant (P < .01) sire effects upon the palmitic, palmitoleic, and stearic acid contents.
The Free Amino Acids of Israel Orange Juice
Authors: COUSSIN B. R. , SAMISH ZDENKA 
Published: August 2006

SUMMARY— Twenty‐two Israel orange juice samples were analyzed chromatographically, and 16 free amino acids were identified with seven different solvent systems. Aspartic acid, glutamic acid, lysine, alanine, and proline were identified with all 7 solvent systems; asparagine with 6; serine with 5; arginine, valine and leucine with 4; γ‐amino‐butyric acid with 3; glycine, methionine and phenylalanine with 2; and threo‐nine and tyrosine with 1. The presence of isoleucine in Israel orange juice appears doubtful.A quantitative estimation of the free amino acids indicates that amounts of aspartic acid, serine, and alanine are high compared with California orange juice, but glutamic acid and lysine are low.
Ester Content and Jelly pH Influences on the Grade of Pectins
Authors: SMIT CHRISTIAN J. B. , BRYANT EDWIN F. 
Published: August 2006

SUMMARY— A series of samples with percent esterification ranging from 73.7 to 28.6 was prepared under acid conditions at room temperature from lemon peel pectin that had been precipitated with aluminum. Molecular weight, as determined by viscosity in 1% Calgon, and galacturonic acid content remained unaltered during demethylation while equivalent weight decreased. Setting time increased until an ester content of around 50% was reached. At lower ester values setting time decreased again.Maximum jelly grades were obtained at an ester content of ca. 45%. However, at this ester level the pH at which a high jelly grade was obtained was very low and the grade decreased very rapidly as the jelly pH was increased to values above pH 2.2. The maximum grade obtained with a particular sample decreased and the pH at which this maximum grade could still be obtained increased as the ester content was increased above ca. 45%. Below this ester level, the maximum grade as well as the maximum pH at which this grade could be obtained decreased with ester content.
Volatile Flavor Components from Green Peas (Pisum Sativum).
Authors: MURRAY K. E. , SHIPTON J. , WHITFIELD F. B. , KENNETT B. H. , STANLEY G. 
Published: August 2006

SUMMARY— The volatile alcohols of unblanched frozen green peas were separated from the total volatiles by chromatography on silica gel at 0°C and examined by combined gas chromatography‐mass spectrometry and where possible by infrared spectroscopy. Thirteen saturated and nine unsaturated alcohols were positively identified: methanol, ethanol, propan‐l‐01, butan‐1‐01, butan‐2‐01, 2‐methylpropan‐l‐01, pen‐tan‐l‐01, pentan‐3‐01, P‐methylbutan‐1‐01, 3‐methylbutan‐l‐01, hexan‐l‐01, heptan‐l‐01, octan‐l‐01, pent‐l‐en‐3‐01, cis and trens pent‐2‐en‐l‐01, cis and trans hex‐3‐en‐l‐01, trans hept‐2‐en‐l‐01, trans act‐2‐en‐l‐01, act‐1‐en‐3‐01 and cis non‐3‐en‐l‐01. Several other alcohols were also present and, of these, trans hex‐2‐en‐l‐01, cis and trans hept‐3‐en‐l‐01 and nonan‐l‐01 were tentatively identified.The interconnecting system between gas chromatograph and mass spectrometer permitted the collection, for IR analysis, of material from the identical gas chromatographic peak on which the mass spectrum was obtained.
Frozen Geese Quality as Affected by Sex and Breed
Authors: LARMOND ELIZABETH , PETRASOVITS A. , MERRITT E. S. , TAPE N. W. 
Published: August 2006

SUMMARY– The eating quality of meat from Pilgrim, Hungarian and Chinese geese and their crosses was examined in 88 geese, equal numbers of males and females, in two experimental plans. Flavor and tenderness were ranked by an experienced taste panel. A modified Warner‐Bratzler shearing device was used for tenderness determinations. Data were obtained for cooking rates, yield, color and moisture content. Variance components were estimated for tenderness measurements on the Warner‐Bratzler Shear.A difference among the genotypes was observed only for percent fat. Small, but statistically significant, differences between sexes were observed for cooking rate, percent meat, moisture of breast meat and color of breast and thigh meat.