bluuebunny/crossref_metadata_2025_split huggingface dataset:
Ultrafiltration and Reverse Osmosis of the Waste Water from Sweet Potato Starch Process
Authors: CHIANG BEEN HUANG , PAN WAN DER 
Published: August 2006

ABSTRACTThe primary waste water discharged from pilot plant scale sweet potato starch manufacturing was processed by ultrafiltration (UF). The UF permeate was then concentrated by reverse osmosis (RO). Growth of microorganisms in waste water would reduce the flux of UF. When the feed velocity of UF was higher than 2.5 m/sec, its positive effect on permeation rate was no longer existent. Relationships between transmembrane pressure and permeate flux were linear at all tested concentrations. UF filtered protein and calcium reduced two‐thirds of the biochemical oxygen demand (BOD) and half the chemical oxygen demand (COD) at weight concentration ratio (WCR) of 5. With RO the rest of the components were recovered and BOD and COD were reduced more than 99% and 98%, respectively, at a WCR of 6.
Sweetened Extruded Corn/Soy Product as Intermediate Moisture Food
Authors: GOMEZ M.H. , AGUILERA J.M. 
Published: August 2006

ABSTRACTAn intermediate moisture food analog of sweetened condensed milk was developed based on soy protein, modified degermed corn, vegetable oil and sugar. Water solubility of corn was increased by extrusion‐cooking followed by saccharification with glucoamylase in a 28% total solids (TS) soy protein‐extruded corn suspension. Enzyme‐modified corn/soy concentrates with 40–45% TS had a water solubility index (WSI) of 56–58% and a DE of 38–40. The final products had 73.5–78.4% TS, 71.5–72.7 WSI at pH 4.1–4.2, and a water activity of 0.82–0.83.
Effect of Storage Conditions and Chemical Treatments on Firmness, in Vitro Protein Digestibility, Condensed Tannins, Phytic Acid and Divalent Cations of Cooked Black Beans (Phaseolus vulgaris)
Authors: SIEVWRIGHT C. A. , SHIPE W. F. 
Published: August 2006

ABSTRACTBlack beans stored at 30° or 40°C and 80% relative humidity showed marked increases in firmness and decreases in in vitro digestibility of proteins. Changes in these properties were small when beans were stored at 5°C and 50% relative humidity. The adverse effects of poor storage conditions could be practically eliminated by soaking beans in salt solutions instead of water. The changes in firmness and digestibility were accompanied by changes in the detectable concentrations of tannins and phytates. Protein digestibility appears to be reduced by interactions between protein and tannins, especially high molecular weight tannins. Concentration of these tannins is affected by poly‐phenol oxidase activity. Firmness increased and protein digestibility decreased as the phytic acid content decreased.
Textural Properties of Extruded Plant Protein Blends
Authors: BHATTACHARYA M. , HANNA M.A. , KAUFMAN R.E. 
Published: August 2006

ABSTRACTBlends of corn gluten meal and soy protein concentrate in the ratio of 25:75, 50:50 and 75:25 w/w were made up. The blends at 20, 30 and 40% moisture content (db) were extruded at 145°C through 4.24, 3.0, and 2.12 mm diam dies at screw speeds of 60, 120, and 180 rpm to generate different shear environments. Multiple nonlinear regression analysis was used to develop models of bulk density, puff ratio, water‐holding capacity and shear strength as a function of moisture content and shear rate. Shear rate affected the dependent variables most. Cooked and uncooked viscosity and product color were also measured. Electron micrographs confirmed some of the findings.
Deastringency of Persimmon Fruits by Creating a Modified Atmosphere in Polyethylene Bags
Authors: PESIS EDNA , LEVI AHARON , BEN‐ARIE RUTH 
Published: August 2006

ABSTRACTRemoval of astringency from persimmons (Diospyros kaki L.) was achieved by enclosing the fruits in air‐evacuated polyethylene bags. Reducing the initial in‐package air volume created anaerobic conditions by decreasing the O2 level. Induced anaerobic respiration in‐creased the levels of CO2. acetaldehyde and ethanol, in the atmosphere surrounding the fruit and thereby triggered the deastringency process. Deastringency in air‐evacuated polyethylene bags was attained within3–4 days at 20°C. Following the deastringency, the fruits in the bags maintained a high quality and firmness during cold storage and shelf life. Good flavor was maintained for about 10 days at 20°C, but thereafter off‐flavor developed due to accumulation of volatiles.
Effect of Oxygen on Taste, Ascorbic Acid Loss and Browning for HTST‐Pasteurized, Single‐Strength Orange Juice
Authors: TRAMMELL D. J. , DALSIS D. E. , MALONE C. T. 
Published: August 2006

ABSTRACTSingle‐strength orange juice with dissolved oxygen levels of 0.6, 1.8, 6.5, and 10.1 ppm was pasteurized at 85°C for 7 sec using a pilot‐scale, high temperature‐short time, tubular, heat exchanger. The product was aseptically bottled under nitrogen and stored for 5 months at 22°C. Browning and loss of ascorbic acid were linearly related to the initial oxygen concentration. Based on the results of sensory evaluation, reducing the initial dissolved oxygen concentration by 94% did not extend the shelf‐life of single‐strength orange juice. Therefore, based on taste, deaeration will not extend the shelf‐life of this product.
Lysozyme Separation from Egg White by Cation Exchange Column Chromatography
Authors: LI‐CHAN E. , NAKAI S. , SIM J. , BRAGG D.B. , LO K.V. 
Published: August 2006

ABSTRACTCation exchange column chromatography was investigated for simple and efficient separation of lysozyme from homogenized egg white. A macroporus weak acid type resin, Duolite C‐464, was selected based on high lysozyme recovery in the90–95% range, retention of whipping and gelling properties in the lysozyme‐separated egg white, and ease of column operation. Polyacrylamide gel electrophoresis in the presence of sodium dodecyl sulfate indicated high purity of the recovered lysozyme and simultaneous recovery of avidin under the eluting conditions used. The process for lysozyme separation from egg white using Duolite C‐464 is suitable for operation in an automated, continuous mode.
Effect of Marinading with Wine, Sodium Bicarbonate or Soysauce on the Thiamin Content of Beef
Authors: SKURRAY GEOFFREY R. , PERKES JUDITH M. , DUFF JANETTE 
Published: August 2006

ABSTRACTThe thiamin content of marinated bovine longissimus dorsi muscle was determined after cooking. The marinades were three white wines, two red wines, sodium bicarbonate solution, or soysauce. Distilled water was used as a control. The destruction of tbiamin was proportional to the sulfur dioxide content of the wine. The greatest loss of thiamin (75%) occurred with a white wine containing 450 ppm sulfur dioxide. The red wines contained no sulfur dioxide and there was no loss of thiamin after marinating and cooking despite the high tannin content. Marinating with sodium bicarbonate resulted in a significant loss of thiamin from 103 to 46 μ/100g meat, while meat marinated and cooked with soysauce contained 56 μg thiamin/100g meat.
Changes in Texture and Flavor of Red Hake Sticks As Affected by Frozen Storage Form
Authors: BUCK ERNEST M. , BORHAN MANOUCHEHR , HULTIN HERBERT O. , DAMON RICHARD A. 
Published: August 2006

ABSTRACTRed hake (Urophycis chuss) was processed into frozen blocks from which sticks were made at various times so that the samples tested had been stored at – 18°C either as sticks or blocks or a combination of the two over a 9‐month period. Sensory panelists found highly significant differences (p<0.001) among storage periods (3, 6, 9, months) for both flavor and texture. Storage form (stick or block), however, had little apparent effect on changes in flavor and texture. Cooking method had a significant effect on flavor (p<0.05) and on texture (p<0.001). Warner‐Bratzler shear measurements were shown.
Degree of Esterification of Pectins Determined by Photoacoustic Near Infrared Spectroscopy
Authors: HAAS ULRICH , JÄGER MARTIN 
Published: August 2006

ABSTRACTPhotoacoustic near infrared absorption of powdery pectins was used to determine the degree of esterification by measuring the wavelength shift of an absorption peak of pectins relative to polygalacturonic acid. The 2σ standard deviation of the degree of esterification by this method was 1.7%.
Phase Transitions of Wheat Starch‐Water Systems Containing Polydextrose
Authors: KIM KWANG‐OK , HANSEN LAURA , SETSER CAROLE 
Published: August 2006

ABSTRACTEquivalent concentrations of polydextrose and sucrose had similar effects on phase transitions of wheat starch‐water systems. Onset and peak gelatinization temperatures were increased similarly with the two solutes. This was true with varied water:starch ratios, varied concentrations of solute, and for batters prepared with the two solutes. Acesulfame K, cyclamate, and saccharin at low levels, as might be used in food products, had little effect on phase transitions of starch‐water‐solute systems.
Odor Threshold of Some Pyrazines
Authors: SHIBAMOTO TAKAYUKI 
Published: August 2006

ABSTRACTOdor thresholds of 46 pyrazines in water were investigated. Pyrazines examined were 15 alkylpyrazines, 1 phenylpyrazine, 10 alkoxypyrazines, 6 phenoxypyrazines, 3 phenylthiopyrazines, and 11 alkylthiopyrazines. Alkoxypyrazine exhibited the lowest odor threshold among the pyrazine derivatives tested. Odor thresholds of the pyrazines varied from 0.00001 ppm [2‐methoxy‐3‐methyl‐5‐(2‐methylbutyl)pyrazine] to 6.00 ppm (5‐isopentyl‐2,3‐dimethyl‐pyrazine).
Evaluation of Gingerbread Cookies Supplemented with Sunflower Protein Concentrate
Authors: ASHRAF HEA‐RAN LEE , SIANDWAZI CATHERINE 
Published: August 2006

ABSTRACTThe protein content, baking characteristics, physical characteristics, and sensory characteristics of gingerbread cookies supplemented with sunflower protein concentrate were examined. Protein content increased from 7.2% to 15.9% as the substitution level increased from 0% to 30%. Supplementation resulted in higher moisture loss during baking and more compact inner structure of the cookies. Although the texture of supplemented cookies was slightly crispier and harder, evaluation showed that sensory characteristics were not significantly affected by the addition of sunflower protein concentrate.
Combined Effect of pH and Sodium Chloride on the Heat‐induced Aggregation of Whole Egg Proteins
Authors: WATANABE K. , HAYAKAWA S. , MATSUDA T. , NAKAMURA R. 
Published: August 2006

ABSTRACTHeat‐induced aggregation of whole egg proteins through various treatment combinations ranging from 70–85°C, pH 2.0–9.0, and NaCl concentrations of 0–3%, was investigated using multiple regression analysis and vertical flat‐sheet polyacrylamide gel electrophoresis. The importance of single variable was in the order of temperature, pH and NaCl concentration, and the combined variable of pH and NaCl had a highly significant (p<0.001) effect on soluble protein content. From the fractional and step‐wise aggregation appearances of whole egg proteins in the electrophoretic patterns, the heat stability of main proteins was considered to increase as pH (pH>5) and NaCl concentration increased.
Burnt Tuna: An Ultrastructural Study of Postmortem Changes in Muscle of Yellowfin Tuna (Thunnus albacares) Caught on Rod and Reel and Southern Bluefin Tuna (Thunnus maccoyii) Caught on Handline or Longline
Authors: DAVIE PETER S. , SPARKSMAN R. I. 
Published: August 2006

ABSTRACTUltrastructure of muscle from yellowfm tuna (Thunnus elbacares) caught by rod and reel, and southern bluefin tuna (Thunnus maccoyii) caught by longline or handline was examined at various postmortem times. The pattern of degeneration after death was similar to that of other vertebrates. Burnt tuna meat, which is pale or brown in color, and soft, occurred in carcasses showing a greatly accelerated rate of postmortem degeneration. Burnt tuna had no ultrastructural features which made it different from normal degenerated meat. Ultrastructural quality of muscle was best in samples from longline tuna, and poorest in samples from handline tuna. Longer capture times (hooking to boating) are correlated with better ultrastructural quality of tuna meat, and less burning.
Role of Reduced Hemochromes in Pink Color Defect of Cooked Turkey Rolls
Authors: CORNFORTH D. P. , VAHABZADEH F. , CARPENTER C. E. , BARTHOLOMEW D. T. 
Published: August 2006

ABSTRACTReflectance and absorbance spectrophotometric studies on commercial and laboratory samples showed that the pigments responsible for a pink color defect sometimes observed in freshly cut surfaces of cooked turkey rolls were reduced hemochromes, possibly nicotinamide‐denatured globin hemochromes, rather than nitrosyl pigments. Oxidation‐reduction potential measurements of meat systems showed that hemochrome formation was promoted by reducing conditions and prevented by oxidizing conditions. All constituents necessary for the production of pink color defect were present in turkey meat. The variable most affecting its appearance was the redox potential of the meat.
Cholesterol and Selected Attributes of Pork Tenderloin Steaks Heated by Conventional, Convection, and Microwave Ovens to Two Internal Endpoint Temperatures
Authors: PRUSA KENNETH J. , HUGHES KARLA V. 
Published: August 2006

ABSTRACTSix treatment combinations for determination of cholesterol and selected quality attributes of pork tenderloin steaks were studied with three oven types (conventional, convection and microwave) and two internal endpoint temperatures (71°C and 77°C). In general, pork tenderloin steaks heated in the microwave oven had lower evaporative loss and higher drip loss. Cholesterol (wet weight basis) of the pork steaks was not affected by oven type; however, heating to the higher internal endpoint temperature (77°C) increased (concentrated) the cholesterol. On a dry weight basis, microwave‐heated steaks contained more cholesterol when compared to conventional and convection‐heated samples.
Interaction of Reduced NaCl, Sodium Acid Pyrophosphate and pH on the Antimicrobial Activity of Comminuted Meat Products
Authors: MADRIL M. T. , SOFOS J. N. 
Published: August 2006

ABSTRACTMeat (beef‐pork) batters were formulated with NaCl (2.3% and 4.1% brine) and with 0.5% sodium acid pyrophosphate (SAPP) in combination with 2.3% brine. The adjusted pH of raw batters resulted in cooked meat pH values of 5.7, 6.0, and 6.3. Inoculated (Clostridium sporogenes spores) and uninoculated batters in cans were cooked to 70°C and stored for abuse at 27°C. Microbial growth was delayed and the short shelf‐life of low brine (2.3%) products was extended with SAPP in the formulation. The antimicrobial properties of treatments with SAPP were due to both declining pH and presence of phosphate in the formulation. Potential mechanisms of microbial inhibition by SAPP are discussed.
Extending Beef Bullock Restructured Steaks with Soy Protein, Wheat Gluten or Mechanically Separated Beef
Authors: MILLER M.F. , DAVIS G.W. , SEIDEMAN S.C. , WHEELER T.L. , RAMSEY C.B. 
Published: August 2006

ABSTRACTNine blends were formulated from young bullocks to contain 0, 10 or 20% mechanically separated beef (MSB), textured soy protein (TSP) or vital wheat gluten (VWG), (Control = no extender). All blends were analyzed for chemical, sensory and visual properties. Control and extended, restructured steaks were not different in juiciness, tenderness or cohesiveness scores or for calcium content. Blends extended with TSP or VWG had a high incidence of off‐flavor and all extended, restructured steaks had less desirable visual properties than control blends. Storage life was not affected by type or level of extender. Restructured steaks extended with MSB were not equal to the control, but were superior to TSP or VWG extended steaks.
Effects of Blade Tenderization and Trimming of Connective Tissue on Hot‐Boned, Restructured, Pre‐Cooked Roasts from Cows
Authors: FLORES H. A. , KASTNER C. L. , KROPF D. H. , HUNT M. C. 
Published: August 2006

ABSTRACTSelected muscles from one side of each of four USDA Utility grade cow carcasses were hot boned, blade tenderized, chunked, and divided into two batches. One batch was trimmed of large areas of connective tissue and the other was not trimmed before restructuring and precooking. The muscles from the other side were not blade tenderized, but were hot boned, chunked, and divided into two batches. One batch was trimmed of connective tissue, and the companion batch was not trimmed before restructuring and precooking. Even though blade tenderization did not prove to be as totally effective as trimming in reducing the undesirable effects of connective tissue, it may be a viable alternative to trimming.
Quality of Retail Florida‐Packed Frozen Concentrated Orange Juice as Determined by Consumers and Physical and Chemical Analyses
Authors: FELLERS P. J. , de JAGER G. , POOLE M. J. 
Published: August 2006

ABSTRACTSix commercial Florida‐packed frozen concentrated orange juice samples drawn from the U.S. retail market on a monthly basis for 1 yr were evaluated for sensory attributes, color (by colorimeter), Brix, acid, and bottom pulp. Consumers rated flavor “like moderately” on a 9‐point hedonic scale for every sample. The degree of sweetness and tartness of samples was “just right;” bitterness was somewhat excessive and color was somewhat too light (P < 0.05). Generally, as the °Brix to % acid ratio increased, the flavor improved, and the closer to “just right” was the degree of sweetness, tartness, and bitterness. A significant amount of bitterness was perceived as tartness or lack of sweetness (P < 0.01). Plant‐to‐plant variation was found in ratings of flavor and colorimeter color and °Brix to % acid ratios.
Effects of Pretreatment and Dehydration Temperature on Color, Nutrient Retention and Sensory Characteristics of Okra
Authors: STONE MARTHA B. , TOURE DIENEBOU , GREIG JAMES K. , NAEWBANIJ JOCELYN O. 
Published: August 2006

ABSTRACTMoisture content, water activity, color, and concentrations of ascorbic acid and thiamin of blanched (boiling water with or without 0.1% SO2) and unblanched okra, dried for 10 hr at 63°C or 14 hr at 52°C, were determined before and after 6 wk storage at ambient temperature. Sensory characteristics were evaluated after storage and rehydration of okra slices. Blanching in boiling water with or without 0.1% SO2 resulted in protection of the characteristic flavor of okra. Blanching in SO2 solution before dehydration produced greater ascorbic acid retention (p < 0.05) but a substantial loss of thiamine (p ≤ 0.05).
Preparation of a Mesquite (Prosopis spp.) Pod Enhanced Protein Reduced Fiber Fraction
Authors: VALLE F. R. DEL , MARCO E. , BECKER R. , SAUNDERS R. M. 
Published: August 2006

ABSTRACTRaw, extruded (alone and a 50/50 blend with soybeans) or toasted mesquite (Prosopis spp.) pods were passed 1 and 4 times through an Alpine pin mill, and the resulting ground products separated into different sieve fractions. Protein concentration and recovery were maximum, and fiber content minimum, in the fines. Maximum protein concentration and recovery were obtained in both extrusion runs; of the remaining two runs, toasted pods gave higher protein recovery, but lower protein concentration in the fines, than raw pods.
Nutritional Improvement of Soy Flour Through Inactivation of Trypsin Inhibitors by Sodium Sulfite
Authors: FRIEDMAN MENDEL , GUMBMANN MICHAEL R. 
Published: August 2006

ABSTRACTTreatment of raw soy flour at 75°C with 0.03M sodium sulfite for 1 hr completely inactivated trypsin inhibitors leaving no sulfite residues in the soy proteins. Rat feeding studies showed that the protein efficiency ratio (PER) increased from 1.55 for raw flour to 2.11 for heated flour and 2.49 for flour heated in the presence of sulfite. This nutritional improvement was accompanied by enhancement in in vivo nitrogen digestibilities. Pancreas weights were elevated in rats fed raw soy flour, but not in those consuming heated soy flour, with or without sodium sulfite. Knowledge of the factors that decrease the stability of potentially toxic trypsin inhibitors may be useful for improving the quality of certain foods.
A Simple Fluorometric Method for Fat‐Binding Capacity as an Index of Hydrophobicity of Proteins
Authors: TSUTSUI T. , LI‐CHAN E. , NAKAI S. 
Published: August 2006

ABSTRACTA new procedure was established for determining fat‐binding capacity of proteins, using a nonpolar fluorescent probe diphenylhexatiene dissolved in corn oil. The amount of bound oil was measured from the fluorescence intensity (FI) of the bottom layer after centrifuging the blended protein‐oil‐probe mixture. This method classified proteins into two groups, i.e., group 1 which had FI increasing linearly with protein concentration and group 2 which had FI increasing then decreasing. The linearly fitted slope of the FI‐protein plot revealed better correlation with anilinonaphthalenesulfonate hydrophobicity than with cis‐parinarate hydrophobicity. It also showed a significant correlation with emulsifying activity index.
Role of Alpha‐Tocopherol, Ascorbic Acid, Citric Acidand EDTA as Oxidants in Model Systems
Authors: MAHONEY JOHN R. , GRAF ERNST 
Published: August 2006

ABSTRACTThe effects of four widely employed “antioxidants” on iron‐mediated hydroxyl radical formation and lipid peroxidation were studied in aqueous model systems. Iron and copper served as catalysts for the reactions which oxidized ascorbic acid and alpha‐tocopherol and reduced oxygen. Ferrous ion spontaneously reduced oxygen to O−2 (su‐peroxide anion radical) which led to OH (hydroxyl radical) and H2O2 generation and lipid peroxidation. Precipitation or sequestration of iron greatly depressed these oxidative events. Complexation by EDTA and citric acid, however, formed catalytically active iron chelates. The concomitant increase in iron solubility explained the substantial enhancement of iron‐driven redox reactions by EDTA and citric acid.
Microencapsulation by a Dehydrating Liquid:Retention of Paprika Oleoresin and Aromatic Esters
Authors: ZILBERBOIM R. , KOPELMAN I. J. , TALMON Y. 
Published: August 2006

ABSTRACTMicroencapsulation at room temperature (∼25°C) or below was performed by injecting an emulsion of “core‐material” in a solution of “wall‐material” into a dehydrating liquid such as ethanol. The microcapsule slurry was filtered and then dried in a low temperature (50°C) vacuum oven. The effects of the various process parameters on retention of the core material during microencapsulation were investigated. To achieve high retention values it was necessary to use low core‐to‐shell material ratio, high solid concentration and high viscosity of the emulsion continuous phase, absolute ethanol as desiccant, short contact times between capsules and desiccant, and low air pressure in the formation of the microcapsules. The effect of retention decrease during storage due to humidity was also investigated. Results suggested that the process might be made much more efficient if continuous coextrusion of the emulsion and desiccant were used.
Mathematical Evaluation of Process Schedules for Aseptic Processing of Low‐Acid Foods Containing Discrete Particulates
Authors: SASTRY SUDHIR K. 
Published: August 2006

ABSTRACTA quantitative methodology was developed for evaluating thermal process schedules for low‐acid foods containing particulates of any shape. The methodology uses finite element analysis to determine temperature distributions within particulate foods subjected to timevarying boundary conditions. Simulations were conducted to study the effects of particle size, residence time distributions within heat exchanger and holding tube, and convective heat transfer coefficients. Results indicate that all these factors have significant effects on the thermal process schedule required to achieve commercial sterility. For large particles, simulations indicate that little credit can be given for lethality within the heating section.