bluuebunny/crossref_metadata_2025_split huggingface dataset:
HPLC Determination of Sugars in Raw and Baked Sweet Potatoes
Authors: PICHA DAVID H. 
Published: August 2006

ABSTRACTIsocratic HPLC techniques were developed for the quantitative analysis of sugars in raw and baked sweet potato roots. The major sugars in raw roots: sucrose, glucose, and fructose, were quantitated with a cation exchange resin column (Aminex HPX‐87C) heated to 75°C using HPLC‐grade H2O as the mobile phase and refractive index detection. The major sugars in baked roots (convection oven or microwaved) were maltose, sucrose, glucose, and fructose. They were quantitated with an aminopropyl bonded phase column (Bio‐Sil Amino 5S) at 21°C using a 70% CH3CN:30% H2O mobile phase and refractive index detection. Over 95% recoveries of all sugars added to sweet potato roots were obtained.
Stability of 3,6‐Dimethyl‐2,3,3a,4,5,7a‐hexahydrobenzofuran in Aqueous Buffer Solutions
Authors: HUOPALAHTI R. , HÄNNINEN E. 
Published: August 2006

ABSTRACT3,6‐Dimethyl‐2,3,3a,4,5,7a‐hexahydrobenzofuran, one of the major aroma compounds in the dill herb, was isolated from the flowering dill and its stability in aqueous buffer solutions in the pH range 2 ‐ 8 at different temperatures between 5 and 100°C was tested. The decomposition followed first‐order kinetics and was dependent on the pH of the solution. The studied compound had maximal stability at pH 4. The half‐life of the benzofuranoid at 20°C and pH 4 was 122 days.
Interfacial Tensions of Commercial Vegetable Oils with Water
Authors: FISHER L.R. , MITCHELL E.E. , PARKER N.S. 
Published: August 2006

ABSTRACTThe pendant drop method, the current method of choice for interfacial tension measurement, was used to obtain the interfacial tensions of a number of vegetable oils with water. Contrary to the reports of earlier workers, all triglycerides examined had similar interfacial tensions with water, all values being in the range 23‐26 mNm−1. Long chain fatty acids, principal contaminants of commercial oils, had little effect on the interfacial tension. When the oils were exposed to alkaline conditions, the mono‐ and diglycerides formed by hydrolysis caused the interfacial tension to drop rapidly, in agreement with previously reported results for the effect of mono‐ and diglycerides on interfacial tensions.
Comparison of Media and Influence of Petri Plate Position (Inverted or Upright) for Determining Fungal Populations in Bulk‐Stored, Dry, Seed‐Based Foods
Authors: BEUCHAT L. R. , CHIOU R. Y.‐Y. 
Published: August 2006

ABSTRACTTotal populations of fungi and the presence of aflatoxigenic aspergilli were determined in 109 bulk‐stored foods predominantly from seed origin offered for sale by retail grocers. Six media were evaluated for their suitability to support development of fungal colonies. The influence of the position of the Petri dish (inverted or upright) on colony formation during incubation was determined. Overall, dichloran‐rose bengal‐chloramphenicol agar, oxytetracycline‐glucose‐yeast extract agar, antibiotic‐supplemented plate count agar and rose bengal‐chlortetracycline agar were superior to acidified potato dextrose agar for recovering yeasts and molds. Considering any given medium, the position of the plate did not significantly (P ≤ 0.05) influence colony development. Aflatoxigenic strains of Aspergillus flavus or A. parasiticus were detected in 3.7% of the samples.
Effect of Handling and Packaging on the Quality of Frozen Whitefish
Authors: JOSEPHSON DAVID B. , LINDSAY ROBERT C. , STUIBER DAVID A. 
Published: August 2006

ABSTRACTIndividually frozen, scaled whitefish (Coregonus clupeaformis) rapidly developed oxidative off‐flavors when stored without packaging at −12°C, but both vacuum‐packaging in barrier films and ice‐glazing significantly suppressed the development of oxidized flavors through 24 wk of storage. Removal of scales prior to freezing significantly enhanced the development of oxidized flavors over unscaled whitefish when both were held unprotected at −12°C. Loose‐packaging of individual, well‐washed whitefish in closed polyethylene pouches significantly improved oxidative stability compared to those stored unprotected. However, vacuum, barrier‐film packaging gave significantly better protection than polyethylene at both −12°C and −25°C through 24 wk and 72 wk, respectively.
Volatile Compounds Characterizing the Aroma of Fresh Atlantic and Pacific Oysters
Authors: JOSEPHSON DAVID B. , LINDSAY ROBERT C. , STUIBER DAVID A. 
Published: August 2006

ABSTRACTVolatile compounds which contribute to the distinct melon‐like aroma of fresh Pacific oysters (Crassostrea gigas) were identified as (E,Z)‐2,6‐nonadienal and 3,6‐nonadien‐1‐ol, but these compounds were not found in the less intensely flavored Atlantic oysters (Crassostrea virginica). 1‐Octen‐3‐one, 1‐octen‐3‐ol, 1,5‐octadien‐3‐one, 1,5‐octadien‐3‐ol, and 2,5‐octadien‐1‐ol were found in both species of oysters, and contributed a characteristic heavy, planty aroma to each. Sensory panel scores for intensity of fresh melon‐like flavors were significantly higher for both raw and steamed Pacific oysters than for comparable Atlantic oysters. Enzymic generation of alcohols and carbonyls that comprise the characterizing aroma compounds from polyunsaturated fatty acids was demonstrated by preventing their formation with specific inhibitors for cyclooxygenase (acetylsalicylic acid) and lipoxygenase [tin (II) chloride].
Rigidity and Viscosity Changes of Croaker Actomyosin During Thermal Gelation
Authors: WU M. C. , LANIER T. C. , HAMANN D. D. 
Published: August 2006

ABSTRACTTwo types of thermal scanning rigidity monitors (TSRM) were developed which are nondestructive and capable of monitoring rigidity or viscosity changes during heating of proteins over a wide range of concentrations. Thermal transitions which occur during gelation of croaker actomyosin were studied by these TSRM devices and the Brookfield viscometer during constant rate heating (1°C/min). Gelation of actomyosin occurred only at protein concentrations above 5.5% under these conditions. In plots of rigidity versus temperature, three transitions were observed during gelation, occurring near 38°C 46°C and 60°C. At lower concentrations, only one peak was observed, occurring near 36°C. A relationship between the 36–38°C transition in rheological properties and the high temperature “setting” phenomenon of fish proteins is postulated.
Application of HPLC for the Determination of PSP Toxins in Shellfish
Authors: SULLIVAN JOHN J. , WEKELL MARLEEN M. , KENTALA LAURA L. 
Published: August 2006

ABSTRACTA high performance liquid chromatographic (HPLC) procedure for determination of the toxins associated with paralytic shellfish poisoning (PSP) is compared to the standard AOAC mouse bioassay method on 100 shellfish samples representing a variety of species. For those samples with toxin content below the detection limit of the bioassay (35 μg saxitoxin (STX)/100g) HPLC analysis indicated a similar low level with a range of <10 to 56 μg STX/100g (n = 60). A correlation coefficient of 0.92 was determined for the 40 samples exhibiting toxicity in the bioassay (i.e., >35 μg STX/100g). Among the advantages of the HPLC method over the bioassay are significantly better sensitivity, greater sample through‐put, and ability to determine the levels of each individual PSP toxin.
Structural Changes in Beef Longissimus dorsi Induced by Postmortem Low Voltage Electrical Stimulation
Authors: FABIANSSON S. , LIBELIUS R. 
Published: August 2006

ABSTRACTAdvanced myofibrillar degeneration with changes of I‐bands and Z‐discs was noted in electrically stimulated samples as early as the day of slaughter. Occurrence of the proteolytic changes observed paralleled rate of depletion of muscle energy stores during electrical stimulation and subsequent improvements in tenderness. Localized supercontractions have been implicated as one cause of improved tenderness of electrically stimulated bovine carcasses, as has enhancement of autolytic proteolysis. Contracture bands occurred in both nonstimulated and electrically stimulated samples in the early postmortem period. Contracture bands are a common artefact in improperly prepared tissue preparations, therefore they are not a specific effect of electrical stimulation. Improved tenderness of ES samples could more easily be explained by an accelerated autolytic proteolysis.
Shelf‐Life Extension of Pedha by Packaging
Authors: BIRADAR U.S. , DEV D. K. , INGLE U. M. 
Published: August 2006

ABSTRACTAdsorption‐desorption isotherm of pedha, a popular Indian milk sweet, was a smooth sigmoid curve. The equilibrium relative humidity (ERH) of the product was 76% and BET monolayer moisture content 8.73% on dry basis. A negative linear relationship was observed between the logarithm of mold‐free shelf‐life and ERH at 27 ± 1°C in the studied ERH range of 75–92%. Packaging in 100 and 300 gauge low density polyethylene (LDPE‐100 and −300) pouches reduced weight loss, browning and free fatty acid (FFA) development, and retarded deterioration of flavor, odor and acceptability of pedha during storage. Peroxide value was not influenced by LDPE‐packaging. LDPE‐300 was more effective in controlling weight loss, browning and FFA formation than LDPE‐100. Film thickness, however, did not influence the organoleptic attributes significantly.
Studies on Egg Albumin Gelation Using Nuclear Magnetic Resonance
Authors: GOLDSMITH SETH M. , TOLEDO ROMEO T. 
Published: August 2006

ABSTRACTPulsed nuclear magnetic resonance was used to monitor the thermophysical transition of aqueous egg albumin dispersion. Gelling, which was manifested by an increase in force required to penetrate the surface of the dispersion, was accompanied by a decrease in T1, the spin‐lattice relaxation time of water protons in the dispersion. There was a high, negative correlation coefficient between gel strength and T1. Apparent rate kinetics of the transition was fist order for changes in T1 and zero order for changes in gel strength, with activation energies for the rate constants of 42.62 and 43.68 kcal/mole, respectively.
Functional Properties of Lupin Protein Isolates (Lupinus albus cv Multolupa)
Authors: KING J. , AGUIRRE C. , De PABLO S. 
Published: August 2006

ABSTRACTLupin protein isolates were prepared by alkaline extraction and precipitation at pH 5.1, 4.2 and 4.9 and their functional properties investigated. Solubility, emulsification capacity, swelling and gelation properties were determined under different conditions of pH, ionic strength and heat treatment. Lupin protein isolates showed better solubility than soybean isolate and a similar emulsification capacity. Swelling and gelation were found to be inferior, but when modifications in the methods of isolate preparation were introduced these properties were significantly improved. Consequently, it is possible to consider lupin proteins as a potential substitute for soybean proteins in food applications.
Purification and Properties of Lipoxygenase in Germinating Sunflower Seeds
Authors: LEONI ONOFRIO , IORI RENATO , PALMIERI SANDRO 
Published: August 2006

ABSTRACTAn outline for isolating sunflower lipoxygenase (SLO) from germinating seeds is described. With linoleic acid as substrate, SLO optimum pH was 6.2, the temperature of maximum activity was 35°C and the activation energy was 3.4 Kcal/mole. Nordihydroguaiaretic acid was the most effective inhibitor of SLO, while α‐tocopherol and diethyldithiocarbamic acid were less effective. Km values for linoleic acid, linolenic acid and methyl linoleate were 6.7, 5.0, and 40.0 μM, respectively. The activity of SLO was lost rapidly at temperatures higher than 50°C. The enzyme was stable when stored at −20°C or freeze‐dried, but not at 4°C in dilute solution. Experiments in micellar solution showed that SLO catalytic power was also maintained in hydrocarbon media with a Km for linoleic acid of 9 mM and a maximum velocity of 36.6 U/mg.
Oxygen Involvement in Betanine Degradation: Effect of Antioxidants
Authors: ATTOE E. L. , VON ELBE J. H. 
Published: August 2006

ABSTRACTEffects of a wide variety of antioxidants and related compounds on the stability of betanine were measured in air‐saturated solutions at 40°C pH 5.0. No phenolic or sulfur‐containing antioxidant was effective in stabilizing the pigment. Ascorbic and isoascorbic acids had similar effects in improving betanine stability in a citrate buffer. When citric acid was combined with ascorbic acid, the antioxidant effect was no greater than when ascorbic acid was used alone.
Volatile Components of a Yeast Extract Composition
Authors: AMES JENNIFER M. , LEOD GLESNI MAC 
Published: August 2006

ABSTRACTAroma volatiles of a yeast extract composition (YEC) were extracted and concentrated to a valid isolate using established techniques. By GC‐MS mainly, 100 positive identifications and 25 partial characterizations were made. The majority have not been published previously as volatiles of a yeast extract. Some are biosynthesis products of the yeast; others are thermal lipid degradation/oxidation products, but the main impact comes from the action of heat on amino acids and/or sugars, and also from thermally degraded thiamin. Additionally, the reaction of 4‐hydroxy‐5‐methyl‐3(2H) furanone and hydrogen sulfide is suggested. Results show that YEC is a natural source of some sulfur‐containing furans which have been reported to possess meaty odor properties, and which have not been identified in natural cooked beef aroma. Such compounds are potent odor chemicals, and it is possible that additional representatives are present in trace quantities together with analogous thiophens.
Convective Heat Transfer to Canned Liquid Foods in a Steritort
Authors: RAO M. A. , COOLEY H. J. , ANANTHESWARAN R. C. , ENNIS R. W. 
Published: August 2006

ABSTRACTHeat transfer coefficients to canned Newtonian and non‐Newtonian liquids were determined in a Steritort. Dimensionless correlations of the form, NUD= A1 (Gr PI)A2+ A3 (ReD Pr L/D)A4 correlated well the data. The diameter of the can was the characteristic dimension and the properties of each fluid were evaluated at the average of its initial and final temperatures. The contribution of free convection was significant (44 ‐ 97%). The data with non‐Newtonian fluids were correlated using the generalized Reynolds number (ReD́), and the Prandtl and the Grashof numbers based on the apparent viscosity in ReD́. It appears that the mechanism of heat transfer was also changed by conduction in the case of a 0.75% sugar gum solution whose consistency index of the power law model was about 0.9N sn/m2 at 6°C.
Rheological and Stability Transitions in Meat Batters Containing Soy Protein Concentrate and Vital Wheat Gluten
Authors: PATANA‐ANAKE C. , FOEGEDING E. A. 
Published: August 2006

ABSTRACTPhysical/rheological properties of meat batters during heat‐processing were studied. Vital wheat gluten (VWG) and soy protein concentrate (SPC) were incorporated into meat batters which were heated to 40, 50, 60 and 70°C and held for 0, 30 and 60 min. Amounts of fat and aqueous fluid released during heating were determined. A two‐cycle compression test and shear modulus determination were used to evaluate rheological changes. VWG and SPC did not have any significant effect on either stability or textural changes. There was a significant interaction between temperature and time for stability and textural characteristics. Significant changes in rheological and stability properties of meat batters occurred in the 50–70°C region. Shear modulus showed a major increase at 54–57°C.
Measuring Meat Homogenate Consistency with the GOSUC Consistometer
Authors: CRESPO F. LEON , OCKERMAN H. W. , DE HEREDIA F. BELTRAN , PADRON J C. PENEDO 
Published: August 2006

ABSTRACTThe GOSUC consistometer has been tested as a method to follow changes in consistency of meat homogenates. These homogenates did not change consistency during 30 hr storage, increased in consistency when the protein content of the homogenates increased, decreased in consistency when temperature increased and increased in consistency when pH increased over normal pH values of meat. These results show that the GOSUC consistometer could be a useful piece of equipment to detect changes in meat produced by technological processes. When this equipment was used to evaluate the effect of pyrophosphate in meat, it proved that consistency increased when pyrophosphate increased in meat from 0.2 to 0.8%. By using this technique, it has also been shown that freezing increases meat homogenates consistency.
Turbot Fillet Sections Cooked by Microwave and Conventional Heating Methods: Objective and Sensory Evaluation
Authors: MADEIRA KAREN , PENFIELD MARJORIE P. 
Published: August 2006

ABSTRACTGreenland turbot fillet sections were baked in conventional and microwave ovens. The microwave oven cooked the fish faster, required less energy, and demonstrated greater relative efficiency than did the conventional oven. Solid‐drip and total cooking losses were greater and Kramer shear values and evaporative loss were lower for microwave‐heated fish. No differences in sensory flakiness and moisture were found between oven treatments, but microwave‐heated samples were rated softer and less chewy by a trained panel. Several significant correlations were found among sensory attributes and objective measures of quality. A 39‐member consumer panel indicated no differences in acceptability of turbot heated by the two cooking methods.
Acceptance of a Military Ration After 24‐Month Storage
Authors: ROSS EDWARD W. , KLICKA MARY V. , KALICK JOAN , BRANAGAN MARGARET E. 
Published: August 2006

ABSTRACTA study of a new military ration, the Meal, Ready‐to‐Eat, Individual (MRE) after 2 yr of storage at four different temperatures was conducted. The main emphasis is on the statistical analysis of data on consumer‐acceptance, in particular the estimation of shelf‐life. The principal finding is that the ration as a whole can be stored for at least 2 yr at temperatures up to 38°C without serious loss of acceptance, although a few individual items may be affected.
Storage Stability of Dehydrated and Soy‐Fortified Fermented Maize Meal
Authors: PLAHAR W. A. , LEUNG H. K. 
Published: August 2006

ABSTRACTDehydrated fermented maize meal samples fortified with soy flour at 0, 10, and 20% replacement concentrations were stored at 25, 35, 45 and 60°C. Selected samples were analyzed for nonenzymatic browning, lipid oxidation, available lysine loss, and change in pasting properties during storage. Production of browning pigments followed zero order kinetics with activation energies of 125‐150 KJ/mole. Multi‐phase loss of available lysine was observed in soy fortified maize meal but not in unfortified samples. Total carbonyl content of the samples increased during storage. Considerable changes in pasting properties of the samples occurred during the first 2 months of storage at 25 and 35°C. Nineteen weeks of storage at 35°C caused adverse changes in sensory quality of the 10% soy fortified sample, but not in the unfortified sample.
Growth of the Acid‐Tolerant Fungus Scytalidium acidophilum as a Potential Source of Single‐Cell Protein
Authors: MARTIN A. M. , WHITE M. D. 
Published: August 2006

ABSTRACTAn acid‐tolerant fungus, Scytalidium acidophilum, was cultivated in peat extract for potential use as a single‐cell protein (SCP) source. In shake flask fermentations with a 0.3% yeast extract diluted peat extract medium, it was found that the best conditions for growth occurred at pH 2.0 and 25°C. The maximum biomass concentration was produced after 10 days, with no significant differences for agitation rates between 100 and 200 rpm. Microbial contamination was not observed in nonaseptic operations. The protein content and amino acid composition of the mycelium produced compares with those reported for S. acidophilum grown in other fermentation media. The advantages of growing S. acidophilum in acid peat extract are presented.
Tricalcium Phosphate‐Soybean Oil in Fortified Processed Cereals to Suppress Insects, Dusting, and Separation
Authors: BOOKWALTER G. N. , HIGHLAND H. A. , WARNER K. 
Published: August 2006

ABSTRACTThe effect of 2% tricalcium phosphate (TCP) in Soy‐Fortified Bulgur (SFB), Soy‐Fortified Cornmeal (SFCM), and Soy‐Fortified Sorghum Grits (SFSG) was investigated. Excessive dusting was reduced and separation eliminated when 1% soybean oil was included with TCP. Oil addition also allowed vitamin enrichment of coarse, granular cereal and soy products without separation. TCP‐oil treatment suppressed Tribolium castaneum, Rhyzopertha domestica, Lasioderma serricorne, and Ephestia cautella, although less effectively than TCP alone. After storage for 6 months at 37°C or 12 months at 25°C, the TCP‐oil treatment decreased peroxide values in SFB and increased fat acidity values in SFSG, but effected no substantial changes in vitamin A retention or flavor scores.
Sulfite Residues in Maraschino Cherries
Authors: NORDLEE JULIE A. , MARTIN LAURA B. , TAYLOR STEVE L. 
Published: August 2006

ABSTRACTA survey of 53 samples of maraschino cherries from 14 different processors revealed that total sulfite residues averaged 52.3 ± 44.7 ppm. However, 58.5% of the samples had less than 40 ppm total SO2, while only 7.6% had greater than 120 ppm total SO2 indicating that the distribution was skewed in the direction of lower residue levels. Free sulfite residues in the 53 samples were considerably lower averaging 14.2 ± 7.1 ppm. With free SO2 levels, 35.8% of the samples had less than 10 ppm free SO2, while only 5.7% had greater than 30 ppm free SO2. With an average serving size of one cherry (3 ‐ 7g), maraschino cherries would contribute only 0.16 – 0.37 mg per serving of total sulfites as SO2.
Effect of Sprout Inhibitor Isopropyl‐N(3=Chlorophenyl)‐Carbamate on Total Glycoalkaloid Content of Potatoes
Authors: MONDY NELL I. , PONNAMPALAM RATHY 
Published: August 2006

ABSTRACTThe effect of the sprout inhibitor, isopropyl‐N‐(3‐chlorophenyl)‐carbamate (CIPC) on total glycoalkaloid (TGA) content of potatoes was investigated. Katahdin and Chipbelle potatoes grown at Cornell Research Farms, Freeville, NY and Riverhead, NY, were used. Potatoes treated with CIPC were significantly (p < 0.05) lower in TGA content than the controls. Potatoes stored at 25°C were significantly (p < 0.05) higher in TGA content than those stored at 5°C and TGA content increased significantly (p < 0.05) with increasing storage time.
Reduction in Phytic Acid Levels in Soybeans During Tempeh Production, Storage and Frying
Authors: SUTARDI  , BUCKLE K. A. 
Published: August 2006

ABSTRACTTempeh was prepared from Delmar variety soybeans inoculated with the traditional Indonesian inoculum (usar) and two pure culture strains of the mould Rhizopus oligosporus (BTU3K1 and CT11K2). The preparatory treatments during tempeh production decreased the phytic acid content (% dry weight) of soybeans, except for the fist soaking which significantly increased the phytic acid content. The phytic acid content of soaked soybeans was halved during tempeh fermentation and was further reduced when tempeh was stored for 72 hr at 5° and at 30°C. Deep fat frying of tempeh in peanut oil further halved the phytic acid content. Less than 10% of the phytic acid remained after tempeh fermentation, storage and frying.
Activated Carbon and Ion Exchange Treatments for Removing Phenolics and Phytate from Peanut Protein Products
Authors: SEO A. , MORR C. V. 
Published: August 2006

ABSTRACTCommercial defatted peanut flour and laboratory defatted peanut meal contained 1.5 and 1.7% phytate, 1756 and 2033 μg g−1 total phenolic acids and 50 and 120 μg g−1 neutral phenolics, respectively. Laboratory peanut protein isolate contained undetectable amounts of neutral phenolics, 810 μg g−1 total phenolic acids and about 1% phytate. The ion exchange treatment removed ≥85% of the phytate and the ion exchange and activated carbon treatments removed 92 and 82%, respectively, of the total phenolic acids from peanut protein isolate. p‐Coumaric acid was the major phenolic acid, accounting for 40–68% of the total phenolic acids in all peanut protein products.