bluuebunny/crossref_metadata_2025_split huggingface dataset:
ANTIMYCOTIC PROPERTIES OF HOP EXTRACT IN REDUCED WATER ACTIVITY MEDIA
Authors: ENGELSON MINA , SOLBERG MYRON , KARMAS ENDEL 
Published: August 2006

ABSTRACTThe effect of three levels of hop extract (0.5, 1.5, 2.5%) on the formation of mold colonies in laboratory culture media, adjusted to six levels of water activity between 0.98 and 0.77, was investigated. Nutrient agar plates containing hop extract were inoculated with dilute suspensions of asexual spores of Penicillium and two Aspergilli isolated from intermediate moisture food. The plates were wrapped with a moisture barrier and oxygen permeable film to prevent drying, and incubated at room temperature for 30 days. The data suggest that at levels of 1.5–2.5%, the hop extract inhibited vegetative growth of all three organisms. Reduction in the number of visible colonies was caused independently by both the reduced water activity and the presence of the hop extract. Hop extract inhibited mycelial growth and allowed development of the germ tube. The combined effect of reduced water activity and the addition of hop extract may be usable in imparting biological stability to intermediate moisture foods.
CADMIUM AND LEAD CONTENT OF SOYBEAN PRODUCTS
Authors: BRAUDE G. L. , NASH A. M. , WOLF W. J. , CARR R. L. , CHANEY R. L. 
Published: August 2006

ABSTRACTSoybeans grown on sludge‐amended soil high in cadmium content were analyzed for cadmium and lead, then fractionated to simulate industrial food processing. Of these fractions, oil retained the least cadmium, which accumulated in the protein‐enriched fractions. Protein products prepared in the laboratory by simulated industrial processes showed no practical differences in cadmium levels. Commercial soybean products for human consumption obtained from manufacturers and markets showed no elevated cadmium levels. Lead levels were high in isolated instances, presumably from contamination during processing. Cadmium in high‐cadmium soybeans is retained by protein products consumed by humans; increased cadmium application to soils may be hazardous to humans. However, soybean products presently being marketed do not contain excessive cadmium or lead.
ANTIOXIDANT ACTIVITY OF CYSTEINE AND PROTEIN SULFHYDRYLS IN A LINOLEATE EMULSION OXIDIZED BY HEMOGLOBIN
Authors: TAYLOR M. J. , RICHARDSON T. 
Published: August 2006

ABSTRACTFifteen amino acids were evaluated for antioxidant activity in a linoleate emulsion oxidized by hemoglobin. Cysteine was the only amino acid with significant antioxidant activity, which was as great as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), or e‐tocopherol. Ten proteins containing free or latent sulfhydryl groups were evaluated for antioxidant activity in both native and reduced states. Native proteins, containing few or no measurable sulfhydryl groups, had little or no antioxidant activity. Proteins treated with NaBH4 had greatly increased sulfhydryl groups and antioxidant activity. Treatment of reduced proteins or cysteine with iodoacetic acid (IAA) eliminated both sulfhydryl groups and antioxidant activity. Cysteine and reduced bovine serum albumin had optimum antioxidant activity at pH 8.6.
BUTYLATED HYDROXYANISOLE (BHA) INDUCED CHANGES IN THE SYNTHESIS OF POLAR LIPIDS AND IN THE MOLAR RATIO OF TETRAHYMANOL TO POLAR LIPIDS IN TETRAHYMENA PYRIFORMIS
Authors: SURAK J. G. , SINGH R. G. 
Published: August 2006

ABSTRACTWhen butylated hydroxyanisole (BHA) was added to cultures of Tetrahymena pyriformis at concentrations up to 12.5 μg/ml, an inhibition in the synthesis of polar lipid.s was observed. Increasing concentrations of BHA decreased the percentage of Na‐2‐[14C]‐acetate incorporated into lysophosphatidylcholine, 2‐aminoethyl‐phosphonolipids, and unknown polar lipid 1 while increasing the incorporation of radiolabel into phosphatidylethanolamine and unknown polar lipid II. BHA increased the cellular level of tetrahymanol and increased the molar ratio of tetrahymanol to lipid phosphorus. These data suggest that T. pyriformis alters its cellular lipid composition in response to perturbations caused by BHA.
ESSENTIAL AMINO ACID CONTENT OF SOME SELECTED NIGERIAN MEALS
Authors: UBANI U. G. I. , WILLIAMS C. S. , CHUNG R. A. 
Published: August 2006

ABSTRACTProtein deficiency is a major nutritional problem in Nigeria. Low Per capita income, adverse environment, and livestock diseases make it difficult to obtain sufficient quantities of high quality protein. Several selected food items common to Southern Nigeria were analyzed for essential ammo acids content. When these food items were grouped into a typical meal pattern for 1 wk, methionine was inadequate in breakfast; however, it was found that the average essential ammo acid intakes per day were adequate. With proper meal combinations and supplementations, it would be possible to improve dietary intakes of essential amino acids in Nigeria by utilizing common foods available and acceptable to the population.
RELATION BETWEEN PHENOLIC ACID CONTENT AND STABILITY OF PECANS IN ACCELERATED STORAGE
Authors: SENTER S. D. , HORVAT R. J. , FORBUS W. R. 
Published: August 2006

ABSTRACTEight phenolic acids were isolated from the testa of Stuart pecan kernels and identified by gas‐liquid chromatography‐mass spectrometry (GLC‐MS). Acid quantities decreased significantly during 12 wk of accelerated storage of the kernels at 21°C, 65% RH. High correlations (r = 0.95‐0.97) were obtained between decreases in the dihydroxy and trihydroxy benzoic acids and declines in sensory quality of the kernels, indicating that these compounds are implicated in storage stability. Acids identified by GLC‐MS analyses were gallic, gentisic, vanillic, protocatechuic, p‐hydroxybenzoic, and p‐hydroxyphenylacetic acids. Coumaric and syringic acids were present in trace amounts and were identified primarily by comparison of their retention times with those of authentic compounds on two dissimilar GLC columns. Gallic was the predominant acid and constituted ca 78% of those present.
PRPTEIN ISOLATE FROM ALKALINE EXTRACTION OF AIR‐CLASSIFIED HIGH‐PROTEIN SOFT WHEAT FLOUR
Authors: WU Y. VICTOR , STRINGFELLOW ARTHUR C. 
Published: August 2006

ABSTRACTAn alkaline extraction procedure was used to produce protein and starch fractions from air‐classified high‐protein soft wheat flour. Optimum extraction was at pH 11.1 in 0.03N sodium hydroxide with a solvent‐to‐flour ratio of 6:1. After centrifugation, the alkaline extract was adjusted to pH 6.1 to yield a precipitate and a supernatant. Protein content (nitrogen × 5.7) of the isolates (dried precipitates) varied between 88 and 96%, accounting for 64‐72% of the total protein. The ‘isolates had from. 1.7‐1.8g lysine and 3.6‐4.7g total sulfur amino acids per 16g of nitrogen. The isolates had minimum solubility of around 9% near pH 6; solubility was about’ 90% at pH 2.3 and 62‐93% at pH9.7. All isolates had good emulsifying activity (47‐98%), emulsion stability (46‐97%), and hydration capacity (2.7‐3.0).
TOTAL POROSITY AND OPEN‐PORE POROSITY IN THE DRYING OF FRUITS
Authors: LOZANO J. E. , ROTSTEIN E. , URBICAIN M. J. 
Published: August 2006

ABSTRACTA simple procedure has been implemented to measure porosity of apples as a function of moisture contents. The method has been applied to apples with change in moisture contents by conventional air drying. It is shown that the pores, which for biological reasons are open, i.e. connected to the outside, at the onset of dehydration, remain so until X = 1.5 g/g. As dehydration proceeds the pores are split into two families of pores: externally connected pores and locked‐in bores. Both total and open pore porosity can be predicted from experimental correlations. Alternatively, the total porosity can be estimated from data on bulk volume shrinkage and the average composition of the tissue by means of equations presented. The interpretation of experimental data using this approach confirms that there is a significant change in the three‐dimensional arrangement of the cellular tissue below X = 1.5 g/g. The two approaches lead to the conclusion that, probably due to cellular collapse, the open structure that characterizes the fresh foodstuff changes into a structure with locked‐in pores. This fact may help to explain the slow and difficult re‐hydration which characterizes air‐dried foodstuffs. This hypothesis will be followed up in future work. The information developed should be of help in qualitative and quantitative modeling of processes involving moisture changes.
A RAPID, AUTOMATED MICROBIOLOGICAL DETERMINATION OF ORANGE JUICE AUTHENTICITY
Authors: VANDERCOOK CARL E. , LEE STEVEN D. , SMOLENSKY DORA C. 
Published: August 2006

ABSTRACTThe microbiological method for detection of adulteration of orange juice was automated to eliminate most of the manual manipulations and reduce the assay time from over 30 hr to less than 2 hr. Commercially available components were assembled into a system that would automatically prepare, inoculate, incubate, and measure samples of orange juice. The assay was based on the rate of pH change due to acid production by a massive inoculation of Lactobacillus plantarum. The rate of pH change was proportional to the orange juice concentration, and the coefficient of multiple correlation was greater than 0.98 for most juices under the conditions of the assay.
ACCEPTABILITY OF MICROWAVE AND CONVENTIONALLY BAKED POTATOES
Authors: BRITTIN H. C. , TREVINO J. E. 
Published: August 2006

ABSTRACTA survey of 200 consumers who purchased fresh potatoes in supermarkets showed that 16% owned microwave ovens and most of these owners usually bake fresh potatoes in microwave ovens. Microwave and conventionally baked Norgold Russet and Viking potatoes grown in West Texas were evaluated by a lo‐member trained sensory panel and by 120 consumers in a supermarket. Microwave baked potatoes had significantly greater percent cooking loss, less cooking time, and lower sensory scores by the trained panel than conventionally baked potatoes. However, the consumers indicated no significant difference in the preference or acceptability of microwave and conventionally baked potatoes. Specific gravity was not significantly related to texture or overall acceptability.
RECOVERY OF VITAMIN A IN PROCESSED FOODS MADE FROM FORTIFIED FLOURS
Authors: PARRISH D. B. , HEROD L. , PONTE J. G. , SEIB P. A. , TSEN C. C. , ADAMS K. A. 
Published: August 2006

ABSTRACTThe recovery of vitamin A in processed foods made from fortified flours and recovery of vitamin A in some of them after shelf storage were studied. Products prepared were white pan bread, corn bread, corn mush, cakes, pancakes, spaghetti, and corn curls. Retention generally was 90% or more (range 79‐105%) in fresh products made from flours stored less than 6 months, with similar retentions (range 72‐108%) when the products were stored at room temperature for 5 or 6 days, except for corn curls where retention in the fresh product was less than 50%.
ABSENCE OF MUTAGENIC RESPONSE FROM EXTRACTS OF MAILLARD BROWNED EGG ALBUMIN
Authors: PINTAURO STEPHEN J. , PAGE GREGORY V. , SOLBERG MYRON , LEE TUNG‐CHING , CHICHESTER C.O. 
Published: August 2006

ABSTRACTThe mutagenicity of a Maillard browned egg albumin/glucose mixture was evaluated using the Salmonella‐mammalian microsome plate assay. Three parts of egg albumin were mixed with two parts glucose and the moisture content adjusted to 15%. The mixture was browned by storage at 37°C and 68% relative humidity for 0, 20, or 40 days. The samples were fractionated into lipid‐soluble and water‐soluble components and each fraction was tested for mutagenicity. No mutagenic response was observed in any of the samples tested.
EFFECTS OF FREEZING AND LABORATORY PROCEDURES ON THE RECOVERY OF BACTERIA FROM GROUND BEEF
Authors: WILLIAMS R. R. , WEHR H. M. , STROUP J. R. , PARK M. , POINDEXTER B. E. 
Published: August 2006

ABSTRACTFifty‐five ground beef samples were analyzed to determine the effects of freezing with dry ice (‐70°C) for 2 days (TR2) followed by 4 and 11 days. (TR3, TR4) in a laboratory freezer (‐20°C) on aerobic plate counts (APC, 35°C), coliform, Escherichia coli, coagulase positive Staphylococcus aureus, and Clostridium perfringens recoveries. C. perfringens recovery is significantly reduced at TR2 and successively reduced at TR3 and TR4. Coliform and E. coli recoveries are significantly reduced at TR3 and TR4. S. aureus recovery is significantly reduced at TR4. APC values are not significantly reduced by freezing treatments. Statistical analysis of duplicate sample data (35 samples) gave low experimental error, estimated standard error, and sample error values indicating that enumerative procedures used have acceptable precision.
INFLUENCE OF ACID RELATED MANUFACTURING PRACTICES ON PROPERTIES OF COTTAGE CHEESE CURD
Authors: PERRY CONNIE A. , CARROAD PAUL A. 
Published: August 2006

ABSTRACTThe influences of selected manufacturing practices on textural and physical properties of cottage cheese curd were investigated. The rate of acid development of lactic microorganisms used in making culture set curd and the pH of cutting of the curd were varied using pilot scale cheese making equipment. Culture set curd was compared with curd made by the direct acid set method. The pH of cutting influenced curd properties, although the rate of acid development did not. Textural properties of acid set curd differed significantly from those of culture set curd.
PREDICTION OF WATER ACTIVITY OF AQUEOUS SOLUTIONS IN CONNECTION WITH INTERMEDIATE MOISTURE FOODS: EXPERIMENTAL INVESTIGATION OF THE awLOWERING BEHAVIOR OF SODIUM LACTATE AND SOME RELATED COMPOUNDS
Authors: CHIRIFE JORGE , FONTAN CONSTANTINO FERRO 
Published: August 2006

ABSTRACTThe water activity lowering behavior of sodium lactate, lactic acid, and other related hydroxy acids as well as its sodium salts, has been experimentally determined. The results for the sodium salts were very well fitted to Bromley's (1973) model for awin aqueous solutions of strong electrolytes, while the aw, data for the acids were very well described by Norrish's (1966) equation. It was found that sodium lactate does not present any exceptional negative deviation from Raoult's law as it has been reported in the literature. The B number for sodium lactate (0.050 kg/mol−1) was found to be somewhat lower than that corresponding to sodium chloride. Moreover, lactic acid was found to have a small positive deviation from Raoult's law.
FORMULATION AND SENSORY EVALUATION OF A FRUIT PUNCH CONTAINING WATERMELON JUICE
Authors: HUOR S. S. , AHMED E. M. , RAO P. V. , CORNELL J. A. 
Published: August 2006

ABSTRACTThe objective of this work was to formulate and test the acceptability of a fruit punch containing watermelon juice. Frozen concentrated watermelon, pineapple, and orange juices, sugar and citric acid were used to formulate five categories of fruit punches containing each 100%, 50%, 20%, and 10% juices. The 10% juices had 15:1 and 25:l Brix:acid ratios while the others had 15:l Brix:acid ratio. Optimum proportions of juices were determined, using mixture response surface methodology, laboratory sensory evaluation, and small scale consumer tests. Results indicated a highly acceptable product could be formulated within each category of punch, and in each case, up to 80% watermelon could be used in the formulation.
EFFECT OF BLANCH TREATMENT ON QUALITY ATTRIBUTES OF CANNED DRY PINTO AND SMALL AND LARGE LIMA BEANS
Authors: DAVIS D. R. , TWOGOOD M. L. , BLACK K. R. 
Published: August 2006

ABSTRACTTwo lots of three canned dry bean types were treated as follows: no blanch, two water, and two steam blanch methods (cooled or not cooled after blanching) in order to assess treatment effect on quality attributes after 1 day and 1 mo storage. Storage times did not affect drained weights, but the not blanched and not cooled samples were significantly higher in drained weights than the samples cooled after blanching. The blanch method and post‐blanch treatment had significant effects, which varied between bean types, on drained weight, shear values and percent split beans, but not on moisture content. The lot had a significant effect on all quality attributes.
PIROT SCALE PREPARATION OF PROTEIN CONCENTRATES FROM WHEAT MILLRUN AND WHEAT SHORTS USING A WET ALKALINE PROCESS
Authors: EDWARDS R. H. , SAUNDERS R. M. , KOHLER G. O. 
Published: August 2006

ABSTRACTA pilot‐scale process for preparing high‐protein, low fiber (<l%) products from 150‐lb batches of wheat millrun and shorts using a wet alkaline method is described. The protein concentrates contained 60–70% protein when starch was removed prior to protein precipitation and 25–26% protein with the starch present. Yields of the protein concentrates ranged from 4.1 to 33.6% of the raw material starting weight (dry basis), depending on the processing conditions employed. Yield could be increased by re‐extracting the pressed residue. Water requirements for extraction were lowered from 750 to 263 lb by extracting the raw material with the deproteinized mother liquor from the previous lot.
HEATING CHARACTERISTICS OF CONDENSED CREAM OF CELERY SOUP IN A STERITORT: HEAT PENETRATION AND SPORE COUNT REDUCTION
Authors: BERRY MAURICE R. , BRADSHAW JOE G. 
Published: August 2006

ABSTRACTThe sterilization value (Fo) and heat penetration factors (fh and j) were determined from time/temperature data as a function of container headspace, reel speed, and product consistency for cans of condensed cream of celery soup heated in an FMC Steritort. The product was formulated in the laboratory, and water was added to control consistency. Two commercial instruments were used to measure product consistency. Fill weight (headspace) was the most critical processing parameter for the simulated Sterilmatic (individual‐serving‐size cans) and Orbitort (institutional‐size cans) processes. As the headspace bubble was eliminated, the product was heated by conduction in a manner similar to a still process. The degree of agitation of the product was also directly affected by reel speed and consistency. The integrated sterilization value (IS) was determined from the spore count reduction technique of process determination for selected processes and normally exceeded Fo. The difference was as much as 6.9 min in the 603 × 700 can.
FRAGMENTATIÓN PROCEDURE FOR BOVINE LONGISSIMUS MUSCLE AS AN INDEX OF COOKED STEAK TENDERNESS
Authors: DAVIS G. W. , DUTSON T. R. , SMITH G. C. , CARPENTER Z. L. 
Published: August 2006

ABSTRACTA relatively simple fragmentation procedure using raw bovine muscle has been refined for use in predicting tenderness of broiled loin steaks. Fragmentation measures were obtained on muscle tissue by stirring homogenates through nylon cloth screens of specific pore sizes (250 km, 149 pm, and 88 pm). Raw muscle from “tough” steaks produced higher quantities of muscle fragments greater than 250 pm in size than did “tender” steaks. Fragmentation is best expressed by use of a fragmentation index which accounted for approximately 50% of the observed variation in loin steak tenderness for carcasses of A maturity.
ROLE OF NITRITE IN CURED MEAT FLAVOR: SENSORY ANALYSIS
Authors: MAC DONALD B. , GRAY J. I. , STANLEY D. W. , USBORNE W. R. 
Published: August 2006

ABSTRACTThe effect of varying levels of nitrite on the development of cured meat flavor in hams was investigated. Sensory evaluation studies demonstrated that concentrations of sodium nitrite as low as 50 mg/kg developed a significant (p < 0.05) cured meat flavor. In addition, this level of nitrite was as equally effective as 500 mg/kg of nitrite in retarding the development of off‐odors and flavors during aerobic storage of hams for 7 days at 4°C. Reduced off‐flavor formation was also observed in meat samples. treated with 0.02% butylated hydroxytoluene or 1000 mg/kg of citric acid although these compounds were not as effective as 50 mg/kg of nitrite in producing a typical ham aroma or flavor. The intensity of cured meat aroma/flavor as well as overall palatability was found to be directly related to a decrease in off‐odors/flavors present in the product.
ROLE OF NITRITE IN CURED MEAT FLAVOR: CHEMICAL ANALYSIS
Authors: MAC DONALD B. , GRAY J. I. , KAKUDA Y. , LEE M. L. 
Published: August 2006

ABSTRACTHams treated with 2.5% salt and varying concentrations of sodium nitrite, butylated hydroxytoluene (BHT), and citric acid were evaluated by means of thiobarbituric acid (TBA) values, formation of fluorescent products, hexanal and 2,4‐decadienal, and sensory analyses. Results demonstrate that nitrite significantly reduces (p < 0.05) lipid oxidation in pork stored aerobically at 4°C. Meat treated with 0.02% BHT or 1000 mg/kg of citric acid also reduced TBA values, although these compounds were not as effective as 50 mg/kg of sodium nitrite. A significant relationship (p < 0.05) was established between off‐odor/flavor formation and both TBA values and the production of fluorescent products during the first 7 days of storage. However, the relationship between fluorescent products and off‐odors/flavors was not significant at 14 days. Significantly lower (p < 0.05) levels of hexanal and 2,4‐decadienal were found in meat treated with nitrite, BHT or citric acid compared to samples containing only salt.
QUANTITATIVE DETERMINATION OF LOW‐SALT SOLUBLE PROTEIN PATTERNS OF BOVINE MUSCLES COOKED AT DIFFERENT TEMPERATURES, BY SODIUM DODECYL SULFATE‐POLYACRYLAMIDE GEL ELECTROPHORESIS
Authors: CALDIRONI HUGO A. , BAZÁN NICOLÁS G. 
Published: August 2006

ABSTRACTMuscle samples from bovine animals were cooked for 10 min from 60–90°C with intervals of about 2°C. Samples were homogenized and centrifuged and the low‐salt soluble proteins were obtained thereafter. Photodensitometry was used for the quantitation of proteins on SDS polyacrylamide gels with the enzyme enolase as an internal standard. It was found that a linear relationship existed between peak areas and the enolase concentration up to 60 μg. Enolase was found to be a useful internal standard yielding narrower bands in the middle of the gel than other tested proteins. When muscles were cooked at temperatures between 60–80°C, low‐salt soluble proteins gradually disappeared and could not be detected above 80°C. From 68°C towards higher temperatures, protein bands of the following molecular weights were observed: 130,000; 85,000; 72,000; 55,000; 40,000, and 18,000. A quantitative relationship was established between the bands of 55,000 and 40,000. The ratio between these two bands went from a value higher than one to a value lower than one, at 68–72°C. Since the foot‐and‐mouth disease virus is inactivated at about 70°C, the present method could be applied in studies on the effectiveness of heat processing in destroying the infective virus.
EXPANDED CEREAL FORTIFICATION: BIOAVAILABILITY AND FUNCTIONALITY (FLAVOR) OF MAGNESIUM IN BREAD
Authors: RANHOTRA G. S. , LEE C. , GELROTH J. A. 
Published: August 2006

ABSTRACTThe bioavailability of magnesium in bread fortified according to the expanded (NAS/NRC, 1974) fortification program was determined in young male rats. Of the various parameters tested to assess bioavailability, the concentration of magnesium in femur appeared to be the parameter of choice; femur magnesium levels responded linearly to the dietary magnesium levels (r = 0.95). Results indicated that the added magnesium (as MgO) in bread was quite well available. The simultaneous addition of six recommended vitamins, and Mg, Fe, Zn, and Ca (adjusted or not for amounts contributed by the flour) had no adverse effect on the bioavailability of Mg. No off flavor due to magnesium was detected in test breads.