bluuebunny/crossref_metadata_2025_split huggingface dataset:
Sanitization of Fresh Rib Eye Steaks with Chlorine Dioxide‐Generating Binary Systems
Authors: UNDA J. R. , MOLINS R. A. , ZAMOJCIN C. A. 
Published: August 2006

ABSTRACTFresh rib eye steaks were immersed in aqueous solutions of three binary systems consisting of oxychloro species and diluted acid activators, which, when mixed, generated a chlorous acid/chlorine dioxide system. Lipid oxidation, color, pH and weight changes as well as microbiological keeping quality of vacuum‐packaged steaks were examined during 8 weeks storage at 2°‐4°C. Two of the three binary systems tested reduced psychrotrophic, anaerobic and facultative anaerobic and lactic acid bacterial growth and strongly inhibited Enterobacteriaceae in the steaks but also had adverse effects on beef color and lipid oxidation.
A Predictive Model for Food Particle interactions with Contact Surfaces
Authors: McGUIRE JOSEPH 
Published: August 2006

ABSTRACTThe protein adsorption rate from whole milk onto various surfaces was modeled as a function of contact surface tension, surface temperature, and time. A new kinetic parameter related to the value of contact surface tension which corresponds to a minimal interaction between food components and the solid surface is introduced. This experimentally measurable parameter quantifies the influence of contact surface tension on the activation energy required for irreversible protein adsorption. In spite of its simplicity, the model adequately predicted initial adsorptive behavior under steady flow conditions for a wide range of surface properties.
Effect of Processing and Storage Conditions on the Fate of Vitamins B1, B2, and C and on the Shelf‐Life of Goat's Milk
Authors: LAVIGNE C. , ZEE J.A. , SIMARD R.E. , Béliveau B. 
Published: August 2006

ABSTRACTGoat's milk was heat‐processed under different time‐temperature conditions of pasteurization and sterilization. Losses of thiamin, riboflavin, and total vitamin C in HTST, Flash, and UHT were less than that by LTLT and Autoclave. Also residual oxygen in the milk affected the loss of total vitamin C during storage. A longer shelf‐life of pasteurized milk was obtained with HTST, HTST overpasteurization, and Flash process; however, there was no significant difference between UHT and Autoclave sterilized products. From the above results, HTST pasteurization was considered the best process to preserve milk quality.
Emulsifying Properties of Food Proteins: Development of a Standardized Emulsification Method
Authors: HAQUE ZAHURUL , KINSELLA JOHN E. 
Published: August 2006

ABSTRACTA recirculating valve‐homogenizer was used to compare the emulsifying properties of bovine serum albumin and milk proteins. The energy input per unit volume was directly obtained from the mean maximum valve head pressure per stroke. The mean maximum velocity of the emulsion in the valve head was 83m sec−1 during a valve opening time of 150 × 10 −3 sec reflecting a large velocity gradient per stroke of 4.2 × 10−6 m3 The method detected changes in the emulsifying activity of proteins resulting from chemical modification, and from process or environmental factors, e.g., ionic strength. The valve‐head pressure profile was used to compare the fluidity of the emulsions at different levels of energy input per unit volume (E) and an apparent viscosity index (AVI) has been proposed.
Proximate Composition and Fatty Acid and Cholesterol Content of Squid, Loligo pealei and Illex illecebrosus
Authors: KRZYNOWEK JUDITH , D'ENTREMONT DANIEL L. , MURPHY JENNY 
Published: August 2006

ABSTRACTThe wide range of cholesterol values given in the literature for Loligo pealei and Illex illecebrosus is confusing to people who are designing low cholesterol diets for health purposes. These species were analyzed for proximate composition, fatty acid content, and cholesterol content in order to provide information to consumers and health care professionals. A sampling of both species of squid over a 2‐yr period revealed that cholesterol values ranged from about 110 mg up to 450 mg/100g raw tissue with no apparent correlation with season or location of catch. The wide range of values, therefore, seems to reflect natural occurences. Omega‐3 fatty acids make up over 50% of the total fatty acids, but these squid, because they are low in fat (about 1.5%), contribute only about 0.5g of these fatty acids per 100g in the diet.
Characterization and Utilization of Dehydrated Wash Waters from Clam Processing Plants as Flavoring Agents
Authors: REDDY N.R. , FLICK G.J. , DUPUY H.P. , BOARDMAN G.D. 
Published: August 2006

ABSTRACTWash water (WW) samples were collected from three clam plants (A, B, and C) during various processing stages, spray‐ and freeze‐dried, analyzed for proximate composition, mineral and amino acid content and volatile flavor profiles. Selected WW samples were evaluated for possible incorporation into clam dips in place of clam meat and juice. Glucose accounted for more than 75% of total carbohydrate in selected WW samples. Glutamic acid, aspartic acid, glycine and alanine were the major amino acids in some of the selected WW of three clam plants. Selected freeze‐dried WW samples may be added at 1.75% (w/w) to clam dip in place of clam meat and juice without any significant changes in overall acceptability, taste, odor, texture and appearance.
Recovery of Amino Acids from Seafood Processing Wastewater with a Dual Chitosan‐Based Ligand‐Exchange System
Authors: NO HONG K. , MEYERS SAMUEL P. 
Published: August 2006

ABSTRACTCrawfish chitosan, prepared from crawfish shell chitin, was demonstrated to be an effective ligand‐exchange column material for recovery of amino acids from seafood processing wastewater. In comparison with commercial chitosan, crawfish chitosan, loaded with copper or amino copper, showed higher recovery rates of amino acids. Recovery from amino copper‐crawfish chitosan columns was pH dependent, with reduction at higher pH values. Eluatc was completely free of copper ions when treated with a second crawfish chitosan column. The amino acids recovered by this treatment have potential application as seafood flavors in terms of their sensory attributes.
Stability of Purified Melon Seed Oil Obtained by Solvent Extraction
Authors: OGUNSUA A.O. , BADIFU G.I.O. 
Published: August 2006

ABSTRACTThe stability of crude or purified melon oil extracted from unroastcd and roasted seeds of Citrullus vulgaris Schrad under selected storage conditions was investigated. Purification did not affect the fatty acid composition of the oil. There were no differences in the levels of alpha‐tocopherol and beta‐carotene in the crude oil from roasted and unroasted seeds. Purification and bleaching of the oil led to losses in both alpha‐tocopherol and beta‐carotene. Purification lowered the stability of the oil even in the presence of added butylated hydroxyanisole. The stability was lowest in the purified and bleached oil.
Flavor Evaluation and Volatile Flavor Constituents of Stored Aseptically Packaged Orange Juice
Authors: MOSHONAS MANUEL G. , SHAW PHILIP E. 
Published: August 2006

ABSTRACTSamples of commercial orange juice packaged aseptically and stored at 21°C and 26°C were evaluated weekly by a sensory panel using hedonic ratings. Flavor scores were significantly lower than control juice and unacceptable after 1 wk at 26°C and 2 wk at 21°C. The flavor score decreased to 50–60% of the starting value during 6 wk storage. The volatile components, α‐terpineol and ethyl acetate, increased during storage. A component not identified earlier as a volatile citrus component was identified as 2‐(2‐butoxyethoxy)ethanol. This and the observed increase in ethyl acetate during storage might have come from the laminated multilayered package liner. Limonene in juice decreased about 40% during storage. Other major volatile components did not change markedly.
Softening of Canned Apricots: A Chelation Hypothesis
Authors: FRENCH DAVID A. , KADER ADEL A. , LABAVITCH JOHN M. 
Published: August 2006

ABSTRACTInfiltration of apricot (Prunus armeniaca L.), Patterson cultivar fruits, which are susceptible to rapid softening, with calcium chloride before processing resulted in definite firming of the canned apricots. Non‐susceptible fruits treated with citrate buffers (pH 3.7) showed dramatic post‐process softening. In individual, untreated, early, green fruit, firmness after processing was directly correlated with the bound calcium:citrate ratio. Based on a chelation hypothesis, it was proposed that softening was accelerated when chelators such as organic acid anions removed structural calcium from the cell wall once cell membranes were lysed by heating.
Directly‐Acidified Carrot Slices for Ingredients in Refrigerated Vegetable Salads
Authors: JULIOT K.N. , LINDSAY R.C. , RIDLEY S.C. 
Published: August 2006

ABSTRACTSeveral food grade acidulants were evaluated for direct‐acidification of blanched carrot slices for use in salads. Fumaric acid, acetic acid, and a citric/acetic acid combination applied by a non‐buffered immersion‐equilibrium system provided excellent microbial control and satisfactory flavor quality for carrots in salads. Acidified blanched carrots prepared with buffered, potassium sorbate supplemented, fumaric acid solutions ranging in pH from 3.5–4.2 also provided acceptable salads. Dry application of a fumaric/citric acid combination containing potassium sorbate resulted in good retention of fresh‐like properties when carrot slices were stored in carbon dioxide atmospheres. Storing acidified carrots in air caused rapid formation of ionone‐like floral aromas from the autoxidation of beta‐carotene.
Changes in Texture of Green Peas during Freezing and Frozen Storage
Authors: HUNG Y.‐C. , THOMPSON D. R. 
Published: August 2006

ABSTRACTThe effects of freezing (still‐air, air‐blast, and Freon immersion freezing) and frozen storage (−5°, −10° and −15°C for 0 to 48 wk) on texture of cooked frozen peas were examined. Peas frozen by a Freon‐12 immersion method with no appreciable damage to cell structure had firmer and more chewy sensory textural quality compared to those peas frozen by a slower freezing method. Sensory tenderness decreased initially and then increased with storage time to the maximum storage times of 6 wk in −5°C storage, 16 wk in −10°C storage, and 48 wk in −15°C storage. Sensory chewiness increased initially, then remained constant with storage time except in −15°C storage. Generally, the lower storage temperature resulted in less sensory chewiness. The correlation coefficients (r) between sensory and objective measurements for tenderness and chewiness were 0.76 and 0.88 (P < 0.05), respectively.
Chemical and Nutritional Characterization of Lupine Tempeh
Authors: AGOSIN EDUARDO , DIAZ DANIEL , ARAVENA RICARDO , YAÑEZ ENRIQUE 
Published: August 2006

ABSTRACTChemical composition and protein value of a tempeh‐related food using lupine as substrate was determined. Bitter lupine grits were slowly degraded as compared to sweet lupine, pointing out the inhibitory action of lupine alkaloids. Any fungal degradation of the latter could be determined. Sweet lupine tempeh was further characterized. Water‐soluble substances increased during the first 17 hr and then only slight changes occurred. The lipid fraction was preferentially metabolized by the fungus, reaching almost 50% loss after 45 hr fermentation. Linolenic and erucic acids were particularly degraded. No significant increase of the NPR values or protein digestibility of fermented lupine were observed. Preliminary results of sensory evaluation of deep‐fat fried lupine tempeh were promising.
Structure‐Digestibility Relationship of Legume 7S Proteins
Authors: DESHPANDE S. S. , DAMODARAN SRINIVASAN 
Published: August 2006

ABSTRACTStructure‐digestibility relationship was investigated in in vitro model systems for phaseolin and vicilin, the major 7S storage proteins of dry bean and green peas, respectively. Native phaseolin was more resistant to trypsinolysis than vicilin, while heating caused a reversal of proteolysis rates. Conformational studies using far‐uv and near‐uv CD spcctroscopy suggested the native conformatin of vicilin to be far more flexible to thermal treatment and SDS‐induced environmental changes; however, neither the thermal treatment nor the anionic detergent caused a complete randomization of structure in either proteins studied. Ironically, the flexible native conformation of vicilin seemed to induce greater undesirable changes upon heating so as to confer resistance to proteolysis. The possible role of secondary and quarternary structures of these two proteins is descussed in relation to their digestibility.
Reduction of Glucose Content in Potatoes with Glucose Oxidase
Authors: LOW N. , JIANG Z. , OORAIKUL B. , DOKHANI S. , PALCIC M. M. 
Published: August 2006

ABSTRACTTwo commercial glucose oxidase preparations, DeeO 1500 and Fermcozyme CBB‐750, were investigated for their activities and use in decreasing glucose levels in Norland and Shepody potatoes. When DeeO was added at 0.01% by weight of peeled potatoes, glucose of potato extracts of both cultivars was decreased by about 22% when the extracts were first blanched, and about 15% if not blanched, indicating the presence of some inhibitors in raw potatoes. When applied to steam‐blanched potato strips, 0.10% (v/v) solution of Fermcozymc reduced glucose by 25–35%. These experiments showed a potential use of glucose oxidase as a processing aid to reduce nonenzymatic browning in potato products.
Tyrosinase Activity and Isoenzymes in Developing Mushrooms
Authors: INGEBRIGTSEN JANIS , KANG BYOUNG , FLURKEY WILLIAM H. 
Published: August 2006

ABSTRACTTyrosinase activities and isoenzymes were monitored in developing mushrooms from small pins to the mature stage. Catechol oxidase activity varied but dihydroxy‐o‐phenylalanine (dopa) oxidase and tyrosinase activities decreased during development. Latent dopa oxidase activity, detected by including sodium dodecyl sulfate in the assay, increased with development of the mushrooms. The electrophoretic profile of dopa oxidase isoenzymes indicated that three forms were present in each developmental stage and that the amount of these three forms decreased with maturation of the fruiting body. The use of phenolic adsorbents to prevent discoloration of crude extracts resulted in decreased enzyme activities and the loss of specific isoenzyme forms.
Effect of Heat Processing of Dried Egg White on In Vitro Iron Bioavailability
Authors: LEAHEY J. M. , THOMPSON D. B. 
Published: August 2006

ABSTRACTEgg white (EW) was desugared, adjusted to either pH 7 or pH 9, and freeze‐dried. Portions were held at 25°, 50°, 60°, 70° or 80°C for 1 wk. In vitro iron bioavailability (IVIB) was estimated by the method of Kane and Miller (1984) and no differences in IVIB were observed due to EW pH. IVIB of EW held at 50°, 60°, or 70°C was not different (P>0.05) than that of EW held at 25°C [9.87% dialyzable iron (DI)]; only the 80°C treatment led to IVIB lower (6.76% DI, P<0.05) than the 25°C control. Differential scanning calorimetry and nondissociating electrophoresis showed that native protein structure, including that of the iron‐binding protein ovotransferrin, was maintained after the 70°C treatment but not after the 80°C treatment.
Effects of Inositol Tri‐, Tetra‐, Penta‐, and Hexaphosphates on In Vitro Estimation of Iron Availability
Authors: SANDBERG A.‐S. , CARLSSON N.‐G. , SVANBERG U. 
Published: August 2006

ABSTRACTThe effects of inositol tri‐, tetra‐, penta‐, and hexaphosphates on iron solubility were studied in vitro. Pure inositol phosphates (0.125–10 μmol) were added to 1g of freeze‐dried wheat roll and digestion was performed simulating physiological conditions. Soluble iron was used as an index of iron bioavailability. The pure inositol phosphate fractions were prepared by hydrolysis of sodium phytate and separation on anion exchange resin. The inositol phosphates were identified and quantified by HPLC. Addition of 10 μmol inositol hexa‐ and pentaphpsphate reduced iron solubility from 39% (reference) to 0.2% and 6%, respectively, while the same amount of inositol tetra‐ and tri‐phosphate slightly increased the iron solubility. Thus, degradation of inositol hexa‐ and pentaphosphates seemed to significantly reduce the inhibiting effect on iron availability.
An Improvement of the Cell Diffusion Method for the Rapid Determination of Diffusion Constants in Gels or Foods
Authors: DJELVEH G. , GROS J. B. , BORIES B. 
Published: August 2006

ABSTRACTA diffusion cell was designed to study the apparent diffusion coefficient of solutes through foodstuffs. The mathematical model corresponding to the experimental setup did not assume quasi‐steady state diffusion within the slice of food. It was used to obtain the effective diffusion coefficient of NaCl through 3% Agar gels. The results were compared to those obtained by using two agar gel cylinders at different concentrations. The diffusion coefficient of Cl− in gel at 25°C was obtained with at least the same precision (D = 1.30 × 10−9 m2/sec, SD= 0.03 × 10−9 m2/sec) within less than 110 min compared to a few hours with the two cylinder technique. With the mathematical model used to determine diffusion coefficients, the equilibrium ratio between solute concentration in solution and at the interface of foodstuff can be determined.
A Comparison of Creep Phenomena in Food Protein Gels
Authors: KAMATA Y. , KINSELLA J.E. 
Published: August 2006

ABSTRACTRheological properties of gels made by heating (90°C for 20 min) and subsequent cooling (5°C) dispersions of gelatin, soy protein isolate, and a mixture of whey protein and casein were determined by creep measurements at various temperatures. The elastic component of soy protein isolate gels became soft with increasing temperature but did not fully melt even at 90°C. Whey protein concentrate gels deformed continuously upon compression above 70°C, reflecting viscous flow. The gel obtained from a mixture of casein and whey protein concentrate following acidification with glucono‐δ‐lactone and heating revealed significant plastic deformation, indicating the network was formed by packing of small size particles.
Production of Peanut Flour from Microwave Vacuum‐Dried Peanuts
Authors: POMINSKI J. , VINNETT CAROLYN H. 
Published: August 2006

ABSTRACTDefatted peanut flours with significantly reduced raw peanut taste and nitrogen solubility of 85+% were produced from field Runner peanuts that had been microwave‐vacuum‐dried to maximum temperatures of 80°C and 96°C. The flours were prepared from 4.54 kg of peanuts, dried from 25.5% to less than 10% moisture, at 375 Torr absolute pressure and at 1400 and 813 watts microwave power (2450 MHZ). Peanut temperature at end of drying significantly affected the intensity of the raw peanut flavor. Storage at 23.9°C for 14 months had no significant effects on intensity of the raw peanut flavor. Hexane extraction of blanched peanut kernels showed that mass velocity percolation rates increased with increase in final drying temperature of peanuts.
Processing Yields and Proximate Composition of Cultured White Sturgeon (Acipenser transmontanus)
Authors: PRICE R. J. , HUNG S. S. O. , CONTE F. S. , STRANGE E. M. 
Published: August 2006

ABSTRACTCultured white sturgeon, 10–43 months old, were processed into dressed fish, fillets, and steaks. Edible portions from four age classes were analyzed for proximate composition. Round weight yields were: eviscerated, 85–96%; dressed, 53–65%; steaked, 61–74%; skin‐on fillets, 54–61%; and skinless fillets, 32–50%. The proximate composition of the sturgeon averaged 77.3% moisture, 18.2% protein, 3.4% lipid, and 1.2% ash. Protein levels in 10–13‐month‐old fish were significantly lower than in 32–34‐ and 43‐month‐old sturgeon. Lipid levels in 10–13‐month‐old fish, and ash levels in 32–34‐month‐old sturgeon, were significantly higher than in other age classes.
Ascorbic Acid and Protein Content of Potatoes in Relation to Tuber Anatomy
Authors: MUNSHI CYRUS B. , MONDY NELL I. 
Published: August 2006

ABSTRACTLocalization of the nutrients ascorbic acid and protein in the tuber was investigated. Katahdin, Norking Russet, and Shepody potato cultivars were used in this study. Cortex and pith areas were compared for ascorbic acid and protein content. Ascorbic acid of all the three cultivars was significantly higher (p<0.01) in the pith than in the outer cortex region and the protein content was significantly higher (p<0.01) in the cortex than the pith area. The pith region was significantly (p<0.05) higher in nonprotein nitrogen than the cortex area. Since only 2% of the protein content of the entire tuber was located in the peel, peeling the tuber did not cause a significant loss of protein.
On Surface Characterization of Materials Targeted for Food Contact
Authors: McGUIRE JOSEPH , KIRTLEY SIDNEY A. 
Published: August 2006

ABSTRACTA measurable parameter related to solid surface energy has recently been suggested to provide an index of contact material interactability with components of fluid food. Employing contact angle methods, two series of aqueous solutions were used to evaluate this parameter for a variety of food contact surfaces. Results were independent of which series of diagnostic liquid was used. This supports the identity of the parameter as a true surface property, unique for a given material, and related to the polar character of its surface. Direction is provided toward a means for contact surface characterization which may aid the development and use of models describing food particle behavior at interfaces.
Effect of Ultrasonic Vibration on Fluid‐to‐Particle Convective Heat Transfer Coefficients
Authors: Sastry S. K. , Shen G. Q. , Blaisdell J. L. 
Published: August 2006

ABSTRACTStudies were conducted to determine the potential of ultrasonic energy as a heat transfer enhancing agent in sterilization applications. Metal transducer particles were immersed in warm liquids with and without sonic agitation, and temperature histories were recorded. Convective heat transfer coefficients were calculated from the solution to the lumped convective heat transfer equation. Results indicate that fluid‐to‐particle heat transfer was significantly enhanced by the use of sonic energy, and that within the range of variables investigated, the amount of enhancement was dependent more on natural convection and standing wave patterns than particle size and energy input per unit mass.
Protein Quality of Selected Muscle Foods as Affected by the Exchange of Dietary Wheat Bran for Cellulose
Authors: MIGUEL R.I. SAN , KUNKEL M.E. , BRIDGES W.C. , DICK R.L. , ACTON J.C. 
Published: August 2006

ABSTRACTThe exchange of 8.4% neutral detergent fiber (NDF) of wheat bran for 8.3% NDF of cellulose in diets containing either beef, chicken, fish or casein as protein sources did not (P>0.05) alter feed consumption, weight gain or energy intake in the protein efficiency ratio (PER) bioassay with weanling rats. Higher (P<0.05) fecal nitrogen (N) excretions and lower (P<0.05) N digestibilities occurred for each protein source when wheat bran was exchanged for cellulose. The exchange also had no effect (P>0.05) on PER or net protein ratio (NPR) of casein or fish protein or on NPR of chicken protein. However, PER and NPR of beef and PER for chicken were reduced (P<0.05) when the dietary fiber was exchanged.
Reducing Microbial Populations on Beef Tissues: Concentration and Temperature of an Acid Mixture
Authors: ANDERSON M. E. , MARSHALL R. T. 
Published: August 2006

ABSTRACTA mixture of 2% acetic, 1% lactic, 0.25% citric and 0.1% ascorbic acid was applied to beef core samples of muscle inoculated with bacteria. Experimental variables were concentration and temperature of mixed acids and type of microorganism. Overall, an increase in either mixed acids concentration (0 to 3%) or temperature (20 to 70°C) resulted in reductions in counts of about one logi0 for aerobic bacteria and S. ryphimurium, less than one log10 for Enterobacteriaceae, and about one‐half log10 for E. coli. Initial meat surface pH dropped to 4.3 after treatment with 3% mixed acids solution but rose to 5.2 after 24 hr. Overall, this mixture of acids performed about the same as acetic acid or lactic acid under the same conditions.