bluuebunny/crossref_metadata_2025_split huggingface dataset:
Physicochemical Changes in Potato Granules During Storage
Authors: OORAIKUL B. , MOLEDINA K.H. 
Published: August 2006

ABSTRACTPhysicochemical properties of freeze‐thaw (F‐T) and add‐back (A‐B) potato granules, such as swelling power (SP), water‐holding capacity (WHC), degree of starch retrogradation, moisture change, and rate of rehydration were monitored over about 100 wk of storage. SP of both types of granules decreased to minima after 40 wk then increased on further storage, while WHC showed an opposite trend, reaching maxima after 52 wk. Degree of starch retrogradation in the granules increased to maxima after 40 wk then declined. Moisture content of the granules also increased slightly during the first 33 wk then decreased on further storage. These changes caused the reduction in the rehydration rate of the granules from 8.3 × 10−2 see−1 to 5.5 × 10−2 set−1 (F‐T) and 5.2 × 10−2 sec−1 (A‐B) after 36 wk of storage, after which the rate again increased. Addition of Ca++ to the granules during precooking and cooling steps of the process appeared to cause similar changes.
Properties of Free Radicals in Protein and Amino Acid Pyrolysates
Authors: UCHIYAMA SADAO , UCHIYAMA MITSURU 
Published: August 2006

ABSTRACTThe ESR intensities (g=2.0042 ∼ 2.0053) of free radicals in L‐lysine and casein pyrolysates increased with increase of the heating time. In L‐lysine pyrolysate (200°C, 20 min), the fraction insoluble in organic solvents and water accounted for 48.1% of the ESR intensity of the whole pyrolysate; the component responsible appeared to be a product of condensation polymerization, but the elemental analysis data indicated a smaller value for nitrogen than that expected for polylysine. The pyrolysis of casein brought about denatured products insoluble in water. The free radicals formed were stable for a week in distilled water and were unaffected by digestion with pepsin or pancreatin (37°C for 3 hr).
Relationship between In Vitro Digestibility of Casein and its Content of Lysinoalanine and D‐Amino Acids
Authors: FRIEDMAN MENDEL , ZAHNLEY JAMES C. , MASTERS PATRICIA M. 
Published: August 2006

ABSTRACTAlkali and heat induce changes in proteins. These include racemization of L‐ to D‐amino acids and crosslinking via lysinoalanine. Since high‐quality proteins are presumably well‐digested, possible effects of D‐amino acid and lysinoalanine contents on food casein digestibility was examined. The following variables, which were expected to influence all three parameters, were evaluated: (a) pH (8‐14); (b) temperature (25‐75°C); and (c) time of treatment (10 min to 24 hr). An approximately inverse relationship was observed between D‐ammo acid and lysinoalanine content and the extent of proteolysis. Such changes may lower the quality and safety of foods.
Characterization of a Heat‐Resistant Strain of Bacillus coagulans Isolated from Cream Style Canned Corn
Authors: FEIG S. , STERSKY A. K. 
Published: August 2006

ABSTRACTA highly heat resistant strain of Bacillus coagulans was isolated from canned cream style corn. Spores of this organism grown at 45deg;C on Mn++ supplemented nutrient agar had the following heat resistance characteristics: in phosphate buffer, D100= 86.00, D105= 27.5, D110= 6.1 min and z = 8.6C; in cream style corn extract, D110= 9 min. For spores grown at 50 and 55°C, the D110 values in buffer were 2.5 and 1.8 min, respectively. The B. coagulans isolate matched the description in Bergey's Manual of Determinative Bacteriology, except for its higher heat resistance. Two additional Bacillus strains were intermediate between B. coagulans and B. stearothermophilus.
Comparison of Growth Response by Chemostat Cultured and Batch Cultured Clostridium perfringens Cells in Various Food Substrates
Authors: GOLDNER STEVEN B. , SOLBERG MYRON 
Published: August 2006

ABSTRACTA constant source of exponential phase cells of Clostridium perfringens ATCC 3624 could reduce the time required to carry out the protein quality evaluation test of Solberg et al. (1979) to 4 hr. Clostridium perfringens ATCC 3624 was grown in an anaerobic chemostat using the chemically defined medium, R&S, with glucose as the growth limiting nutrient. The dilution rate was set at 0.06 hr−1, the pH at 7.2, and the temperature at 43°C. In the transition from a batch culture to a continuous culture an initial oscillatory cell density response was observed. In the steady state, which was continued for as long as 50 days, the cells were typical Gram positive rods, occurring singly or in chains as long as 15 rods, which were occasionally without septa. The fermentative and biochemical responses of the cells did not change. No sporulation occurred when the cells were growing in the chemostat, but spores were observed in the glucose free culture effluent after incubation at 37°C for 24 hr. When cells produced in the chemostat, were cultured in complex media they demonstrated a growth response similar to cells which had been grown in a batch culture. In defined medium the generation time for the chemostat cultured cells was decreased approximately 17%. The chemostat cultured cells can be used as inoculum for the C. perfringens protein quality assay.
Evaluation of the Effects of Liquid Bridges on the Bulk Properties of Model Powders
Authors: SCOVILLE E. , PELEG M. 
Published: August 2006

ABSTRACTMeasured amounts of water were admixed with uniform size glass beads (107‐475 micron) to form model powders with controlled interparticle liquid films. The viscosity of the films was modified by dissolving carrageenan and its surface tension by a detergent. These model powders were tested for loose bulk density, compressibility, irrecoverable work in compaction, cohesion and residual modulus after relaxation. The effect of the films on these bulk characteristics was considerable in the fine model powders but diminished with the increase of particle size. In comparison to particle size, the film viscosity (l‐2000 cp) and surface tension (72 and 35 dyne cm−1) had little or insignificant effect on the bulk properties. The results are explained in terms of the internal structure of the bed and their possible implications in real powders are evaluated.
Papaya Polygalacturonase and its Role in Thermally Injured Ripening Fruit
Authors: CHAN HARVEY T. , TAM STEVEN Y.T. , SEO STANLEY T. 
Published: August 2006

ABSTRACTThe polygalacturonase (E.C. 3.2.1.15) (PGase) activity in papayas increased with fruit ripeness. PGase activity was highest in the placenta with the activity decreasing outwardly from the placenta to the exocarp. Extended hot water treatments (46°C for 65 and 90 min) caused delayed softening of the fruit tissue which was correlated to a decrease in PGase activity. The decrease in PGase activity after the heat treatments was more severe in the riper fruits (quarter and half ripe) than the less ripe fruits (colorbreak stage).
Development, Evaluation and Industrial Production of a Powdered Soy‐Oats Infant Formula Using a Low‐Cost Extruder
Authors: DEL VALLE F. R. , VILLANUEVA H. , REYES‐GOVEA J. , ESCOBEDO M. , BOURGES H. , PONCE J. , MUNOZ M. J. 
Published: August 2006

ABSTRACTA low cost powdered infant formula made from soybeans, oats and sucrose, fortified with methionine, vitamins and minerals, has been developed. A dry process for making the formula, which employs a low‐cost Brady extruder, has also been developed. The resulting product is of good microbiological quality and disperses readily in water to give a milk‐like suspension of satisfactory stability to settling. The essential amino acid pattern of the formula, its PER and NPU values, nitrogen balance data with infants, proximal chemical analysis, calorie distribution and low level of trypsin inhibitor indicate it to be adequate for feeding infants 3 months or older. Clinical trials with infants also showed that the formula was well accepted and tolerated, and produced adequate weight gain. Retail prices of the product, packed in cans and polyethylene bags, are appreciably lower than those of comparable cow's milk and other soya‐based infant formulas available in the market. The product is currently being manufactured and sold in several parts of Mexico.
Nutritional and Sensory Properties of Canned and Stored Moin‐Moin
Authors: ADENIJI AYODEJI O. , POTTER NORMAN N. 
Published: August 2006

ABSTRACTCanned moin‐moin was studied for nutritional and sensory properties after processing and following storage at 22.2°C and 29.4°C for periods up to 6 months. Comparisons were made with freshly prepared, traditional steamed moin‐moin. The canned product remained a very good source of thiamin after thermal processing and storage losses. Chemical assays of lysine, available lysine, methionine, and tryptophan showed no losses of these amino acids from processing or storage, but PER values indicated that thermal processing significantly decreased protein quality of products in rat feeding studies. PER values of canned product then remained stable in storage. After 6 months at both storage temperatures, a Nigerian taste panel ranked overall acceptability of the canned product at 6.5 on a 9 point nedonic scale, compared to 7.5 for the freshly prepared traditiona moin‐moin.
Some Rheological Characteistics of Soy Extrudates in Tension
Authors: FINKOWSKI J. W. , PELEG M. 
Published: August 2006

ABSTRACTExperimental soy flour extrudates, prepared under different processing conditions were tested in tension by an Instron Universal Testing Machine. All the extrudates exhibited a nonlinear stress‐strain relationship that is indicative of progressive development of structural failure. Complementary relaxation curves at three prefailure deformation levels were linearized and used for calculation of asymptotic relaxed moduli (also called equilibrium moduli). The relationship between the module and the strain or the initial stress indicated that both the break elongation and the ultimate strength could independently be estimated from the relaxation data. A mathematical and computer procedure for such predictions is described and its applicability demonstrated with experimental results.
Effect of Tumbling and Tumbling Temperature on Total Aerobic Plate Counts (Incubated at 25°C) and Quality of Boneless, Cured Hams
Authors: KNIPE CURTIS LYNN , PLIMPTON R. F. , OCKERMAN H. W. 
Published: August 2006

ABSTRACTThe effects of intermittent tumbling (up to 18 hr) and processing temperature (25°C or 3°C) on internal temperature and exudate total aerobic plate counts incubated at 25°C (ATPC) in boneless, cured hams were determined. The design used 80 hams in five replicates involving four treatment groups (tumbled at 25°C tumbled at 0°C, control held at 25°C and control held at 0°C). The significant (P < 0.01) tumbling effect on the rise in internal ham temperature occurred after 3 hr, but only accounted for a difference of 1.26°C‐1.32°C, independent of processing temperature. While tumbling significantly improved the cooked yield by 3.45%, processing at 25°C rather than at 0°C resulted in a significant (P<0.05) yield reduction of 2.15% after 9 hr of processing. The exudate ATPC was significantly (P<0.01) reduced after 18 hr of tumbling.
Effect of Heat Processing in Cans and Retort Pouches on Sensory Properties of Fowl Meat
Authors: LYON B. G. , KLOSE A. A. 
Published: August 2006

ABSTRACTFowl meat processed in cans and flexible retortable pouches was evaluated for heat effects on sensory properties. A trained panel evaluated texture and off‐flavor of canned boned chicken, uncooked fowl meat retorted in flexible pouches, cooked meat retorted in flexible pouches, and simmered fowl meat (control). Results indicated that the retort pouch process may offer a method for improving the texture of processed fowl meat from spent hens by adequately cooking to tenderize the meat but not overcooking it to the extent that meat chunks are reduced to fibrous, shredded, or stringy components. Off‐flavor development was related to pre‐cooking before retorting.
Rheology of Enzyme Modified Cheese
Authors: JAO Y. C. , CHEN A. H. , CHAUDHARI R. V. , GOLDSTEIN W. E. 
Published: August 2006

ABSTRACTThe rheological properties of commercial enzyme modified cheese products (Dariteen®, Miles Laboratories, Inc.) are investigated with a micro‐rheolog type of viscometer with cone‐and‐plate geometry. These products exhibit thixotropic shear‐thinning behavior, where viscosity changes with the duration and the rate of the applied shear. A viscosity model invoking gradually increasing and decreasing shear rate is investigated. The model involves expression of viscosity as a function of shear rate in the range 1.92‐384 sec−1 for the case of Increasing shear rate and 384‐1.92 sec−1 for the case of decreasing shear rate. In these investigations, temperature and moisture content range from 24‐72°C and 42.3‐59.3%, respectively. Hysteresis curves representative of the phenomena are also illustrated.
A Study of Solvent Extraction of Lipids from Whole Peanut Kernels Using All‐Purpose Automatic Solvent Extractor
Authors: BHUCHAR V. M. , AGRAWAL A. K. , SHARMA S. K. 
Published: August 2006

ABSTRACTExtraction of lipids from whole peanut kernels can be accomplished much faster in an automatic solvent extractor with a lower solvent: seed ratio than by immersion or in a Soxhlet extractor. A possible explanation of the function of moisture in the extraction of lipids from the whole peanut kernels has been put forward. This mode of extraction is expected to produce economically fat‐lean kernels, while oil is obtained as a co‐product.
Sweet Potato Quality After Baking
Authors: LOSH JUNE M. , PHILLIPS JEAN A. , AXELSON JULEIN M. , SCHULMAN ROBERT S. 
Published: August 2006

ABSTRACTPainter and Jewel sweet potatoes baked at oven temperatures of 150, 180, 200, and 230°C were judged for sensory qualities and were evaluated for resistance to pressure (softness) and content of sugars. Roots baked at 200 and 230°C were scored significantly higher for sweetness, mouthfeel, moistness, overall flavor, and over all quality; contained a greater percentage of reducing sugars; and were measured as softer than roots baked at 150 and 180°C. Painter roots were scored significantly higher for sweetness, mouthfeel, moistness, overall flavor, and overall quality than the Jewel variety. Positive correlations were observed between the concentration of reducing sugars, the resistance to pressure, and the sensory evaluation; and negative correlations were noted between the moisture content and the subjective measurements.
Effect of Electrical Stimulation and Postmortem Boning Time on Sensory and Cookery Properties of Ground Beef
Authors: CROSS H. R. , TENNET IVONNE 
Published: August 2006

ABSTRACTGround beef was prepared from electrically stimulated and nonstimulated sides of 24 U.S. Utility grade carcasses that were boned 1, 3 or 24 hr postmortem. Postmortem electrical stimulation had no negative effects or, the physical, sensory or cooking properties of ground beef patties. Time of boning had significant effects on percent height change during cooking, total cooking loss, tenderness, and juiciness. As cooning time increased, the effects on the traits were negative.
Measuring Skeletal Muscle Fiber Width or Diameter: Variance Within and Among Methods
Authors: KHAN HANIF A. , HARRISON DOROTHY L. , DAYTON ARTHUR D. 
Published: August 2006

ABSTRACTA bovine longissimu; dorsi muscle was divided into anterior and posterior pieces, half of each piece was roasted at 140°C to 70°C. “Widths” or “diameters” of fibers from each position (anterior, posterior) and treatment (raw, cooked) were measured by three methods: A, width of separated fibers on a longitudinal plane; B, width of fibers in ongitudinal sections; and C, fiber diameter calculated from the area of fibers in cross sections. Bartlett's test for homogeneity of variance indicated greater (P<0.05) variance among observations by method A than by methods B or C; position‐treatment variances were larger (P<0.05) for method A than for B or C.
Thin‐Layer Chromatographic Separation of Beet Pigments
Authors: BILYK ALEXANDER 
Published: August 2006

ABSTRACTA new simple method for the thin‐layer chromatographic (TLC) separation of betalaines has been developed and is described in this paper, The individual components were separated by preparative TLC on cellulose‐coated plates and analyzed by a multiple development TLC technique with solvent mixtures consisting of ethanol, isoppropanol, water, and acetic acid. Separated components of various hues were clearly visible after development without application of an indicator. Spectral analyses of fractions also were conducted. By this TLC procedure, analytical data were obtained more rapidly and conveniently than could be obtained by other methods such as electrophoresis.
Effect of Japanese Green Tea oh Nitrosamine Formation in Vitro
Authors: NAKAMURA MASAMICHI , KAWABATA TOSHIHARU 
Published: August 2006

ABSTRACTThe effect of Japanese green tea extract and various phenolic components of green tea on nitrosamine formation in vitro were investigated. We found that green tea extract seems to enhance the nitrosation of four secondary amines under acidic conditions; however, there exists an optimum concentration for the catalytic effect on nitrosamine forma ion. Among various polyphenols in Japanese green tea, only catechins catalyze nitrosamine formation, while pyrocatechol, pyrogallol, and gallic acid inhibit the reaction. No significant effect on the nitrosation reaction could be observed in the presence of either flavonols or flavones.
Factors Influencing the Activity of a Heat‐Resistant Lipase of Pseudomonas
Authors: ADAMS D. M. , BRAWLEY T. G. 
Published: August 2006

ABSTRACTThe heat resistant lipase of Pseudomonas spp. MC50 hydrolyzed coconut oil, corn oil, butter oil and olive oil. Lipase activity was maximum at 1% corn oil. The effects of pH and temperature on lipase activity varied with the substrate. The pH optima were in the range pH 8–9; the temperature optima were in the range 35–40°C. Of several emulsifiers tested, four supported significant lipase actiivity, and three supported no lipase activity and may have inhibited the lipase. Emulsifier concentration influenced lipase activity. All stabilizers tested supported lipase activity; above 0.36% stabilizer concentration had no effect.
Thermal Inactivation of Clostridium botulinum Toxin Types F and G in Buffer and in Beef and Mushroom Patties
Authors: BRADSHAW J. G. , PEELER J. T. , TWEDT R. M. 
Published: August 2006

ABSTRACTThe time‐temperature relationships for the inactivation of crude toxins prepared from Clostridium botulinum type F strain Wall 8 and type G strain G89 were determined in three different heating menstrua. Toxins dilated to 7,700–32,000 mouse LD50 units/0.5 ml in beef and mushroom patties (pH 6.05), in 0.1M phosphate buffer (pH 6.05), and in 00.1M acetate buffer (pH 5.0) were heated at temperatures from 65.6–76.7°C. In the beef patties, inactivation times ranged from an average of 108.1–1.6 min for type F toxin, and from an average of 158.8–1.8 min for type G toxin. Less time was required in phosphate buffer.
Partial Purification and Characterization of a Neutral Protease from Bovine Skeletal Muscle
Authors: KANG C. K. , DONNELLY T. H. , JODLOWSKI R. F. , WARNER W. D. 
Published: August 2006

ABSTRACTA method has been developed for the partial purification of a calcium activated neutral protease from bovine muscle, since application of methods previously used for rabbit or porcine muscle gave little or no yield. The new method involves extraction with phosphate‐buffered KCl, saling out with (NH4)2SO4, affinity chromatography on mercurial agarose followed by gel filtration. The bovine protease required calcium ion and reducing agent for activity with a pH optimum at 7.5 and hydrolyzed myofibrillar proteins.
Reproducibility of Microbiological Counts on Frozen Cod: A Collaborative Study
Authors: SLABYJ BOHDAN M. , MARTIN ROY E. , RAMSDELL GORDON E. 
Published: August 2006

ABSTRACTReproducibility of aerobic plate count (APC), coliform and fecal coliform counts in frozen cod was examined by 14 laboratories (3 government, 4 university and 7 industry) using primarily FDA recommended procedures. In order to assure homogeneity of samples, the fish was comminuted and thoroughly mixed. The 35°C and the “room temperature” (26°C) APC on Sample A (a good quality product) were 1.3 × 105/g and 2.6 × 105/g, respectively, and for Sample B (a questionable quality product) the counts were 2.9 × 105/g and 6.4 × 105/g, respectively. Standard deviations among counts (log10 values) were 0.26 and 0.32 for the 35°C counts and 0.24 and 0.40 for the 26°C counts of Sample A and B, respectively. The std. dev. were reduced to 0.19, 0.22, 0.17 and 0.25, respectively, when counts that did not show significant overlap (based on Dur can's New Multiple Range Test) were excluded from the calculations. Coliform counts on Sample A (not inoculated) ranged from <30 to 4.6 × 105/100g. Coliform and fecal coliform counts for Sample B (inoculated at estimated level of 1 × 104/100g) were 5.8 × 103/100g and 5.5 × 103/100g, with a std. dev. of 0.43 and (.37, respectively. The std. dev. for the coliform counts was reduced to 0.30 when counts from one laboratory were excluded, based on Duncan's New Multiple Range Test.
Chlorogenic Acid and Other Phenolic Compounds in Fourteen Sweet Potato Cultivars
Authors: THOMPSON D. P. 
Published: August 2006

ABSTRACTFourteen cultivars of sweet potatoes were analyzed qualitatively for their phenolic content at harvest and after storage. The phenolic content of the sweet potato cultivars, Centennial, Jasper, Jewel, LO‐323, L3‐243, L3‐151, L4‐62, L4‐112, L4‐131, NC‐702, NC‐718, NC‐719, NC‐345, and V2‐237, was assayed. The qualitative examination of the sweet potato phenolics resulted in the separation and identification of four isomers of caffeolyquinic acid. A fifth compound, which exhibited phenolic acid characteristics, was separated but could not be identified.
Storage Stability of α‐Tocopherol in a Dehydrated Model Food System Containing Methyl Linoleate
Authors: WIDICUS W. A. , KIRK J. R. 
Published: August 2006

ABSTRACTThe storage stability of α‐tocopherol in a dehydrated model food system containing methyl linoleate was evaluated. The degradation rate of α‐tocopherol was best described by zero order kinetics with rates significantly greater than 0 (p≤0.002), correlation coefficients (|R|)≤0.88 and standard deviations from 4–13% of the reported rate constants. The zero order rate constants were dependent on the initial α‐tocopherol concentrationn, indicating that the concentration of α‐tocopherol and unknown reactant(s) does affect the storage stability of α‐tocopherol. The storage parameters of water activity, storage container oxygen content, and storage temperature affected the rate of α‐tocopherol loss indicating that these parameters must be controlled to maximize α‐tocopherol storage stability.
Changes in Water Structure in Postmortem Muscle, as Determined by NMR T1 Values
Authors: CURRIE R. W. , JORDAN R. , WOLFE F. H. 
Published: August 2006

ABSTRACTLongitudinal relaxation times (T1) have been used to assess changes in muscle water as rig or developed in both rat and beef muscle. A significant correlation between the initial rise in T1 and the slope calculated from T1 values measured post rigor was observed. Changes in T1 and thus water structure seem to be very sensitive to pre‐rigor events such as pH fall.