bluuebunny/crossref_metadata_2025_split huggingface dataset:
After‐Cooking Discoloration of Potatoes. Iron Content in Relation to Blackening Tendency of Tissuea
Authors: HEISLER E. G. , SICILIANO JAMES , TREADWAY R. H. , WOODWARD C. F. 
Published: August 2006

SUMMARYData are presented on the iron contents of stem and bud end, whole and deproteinized, extracts of 41 samples of potatoes representing various degrees of discoloration. The stem end generally contained more iron than the bud end. Statistical analysis of all samples treated as one group revealed a highly significant correlation (1% level) between increasing iron content and increasing degree of after‐cooking discoloration. Of the two types of iron studied, “free iron” and “protein iron,” the protein iron gave the higher degree of correlation with blackening.The highly significant correlation between iron values and degree of discoloration was lost in about half the cases when subgroups of the samples were formed according to location grown, crop year, and variety.The data revealed that the percentage of total iron associated with the protein is higher in the stem end of the potato. Also, the stem‐end protein contained considerably more iron than the bud‐end protein. The difference in iron content between stem‐end protein and bud‐end protein showed a highly significant correlation (1% level) with tendency to blacken.
Volatiles from Strawberries. I. Mass Spectral Identification of the More Volatile Components
Authors: TERANISHI ROY , CORSE J. W. , McFADDEN W. H. , BLACK D. R. , JR. MORGAN A. I. 
Published: August 2006

SUMMARYAn oil with a characteristic strawberry aroma was obtained from the condensate from the jam‐making process. Programmed‐temperature capillary gasliquid chromatography (PTCGLC) showed the oil to be a very complex material of more than 150 components. A fast‐scan mass spectrometer was used to analyze the material as it was eluted from the PTCGLC equipment, and some of the more volatile compounds identified are reported.
The Lipids of Green Beansa
Authors: WAGENKNECHT A. C. 
Published: August 2006

SUMMARYRaw green snapbeans (Phaseolus vulgaris var. Slendergreen) were cut, frozen, lyopbilized, and extracted with chloroform‐methanol 2:l. The crude extract amounted to 9.9% of the dry weight of the beans. The lipid material in the extract composed 2.6% of the dry weight of the bean. The crude lipids were fractionated with acetone, and the acetone‐soluble portion was subjected to countercurrent distribution between n‐heptane and 95% methanol. The major lipid fractions were treated with glacial acetic acid, followed by partition between benzene and 50% aqueous acetic acid to aid in removal of non‐lipid contaminants. The composition of snapbean lipids was studied by measuring the nitrogen, phosphorus, sugar, and fatty acid content of the various fractions.
Acid‐Soluble Phosphates in Cow Milka
Authors: HOFF JOHAN E. , WICK EMILY L. 
Published: August 2006

SUMMARYThe acid‐soluble organic phosphates of cow milk were obtained by tri‐chloroacetic acid extraction or by dialysis and separated by ion exchange chromatography. Recovery in the eluate was 90–100% of the phosphates adsorbed by the resin. Approximately 90% of the phosphate fraction was sugar monophosphate. Small amounts of possible nucleotide monophosphates and of several more acidic phosphates were detected. N‐Acetylglucosamine‐l‐phosphate, fructose‐6‐phosphate, galactose‐l‐phosphate, and glucose‐6‐phos‐phate were identified and their quantity determined.
Storage of Mandarin Oranges II. Effects of Hormones and Wax Coatings
Authors: LODH S. B. , DE S. , MUKHERJEE S. K. , BOSE A. N. 
Published: August 2006

SUMMARYThe effects of temperature, wax emulsion coating, hormone treatment, and their combination on the storage behavior of Nagpur and Darjeeling mandarins were investigated. Use of 2,4‐D with wax coating was more effective in prolonging the storage life of both varieties at any storage temperature than either wax coating or 2,4‐D used separately. The storage lives of Nagpur and Darjeeling oranges were respectively 50 and 35 days at normal temperature (50–85°F) and 90 and 75 days at 40 ± 1°F when treated with 2,4‐D (1000 ppm for Nagpur and 2000 ppm for Darjeeling varieties) followed by wax coating. Wax‐coated Nagpur and Darjeeling oranges were in a good marketable condition for 30 and 22 days, respectively, at room temperature, whereas the respective controls remained marketable for only 10 and 7 days. At 40 ± 1°F, storage lives were respectively 60 and 52 days for Nagpur and Darjeeling oranges coated with wax, and 40 and 25 days for their respective controls. Hormone‐treated fruits, like the controls, lost their marketable appearance through considerable desiccation, pitting, and shriveling. Loss in weight and spoilage due to fungal attack and rind blemishes were least in fruits treated with 2,4‐D followed by wax coating in both varieties and each storage temperature. Pulp‐to‐peel ratio, reducing sugar, sucrose, total sugar, sugar‐to‐acid ratio, pH value, and specific gravity in juice increased, whereas vitamin C content and titratable acidity decreased, during storage in all treatments. No off flavor was produced in any case.
Changes in Total Carbonyl Content of Orange Juice and Concentrate During Storage
Authors: SENN VINCENT J. 
Published: August 2006

SUMMARYA method is described for the recovery of volatile organic components of citrus juices by a continuous, reverse‐phase, liquid‐liquid extraction of the juice and distillation of the extract. The distillate may be used directly for gas chromatography. Six aldehydes have been identified. Recovery of added aldebyde exceeded 90%. Assay was by a eolorimetric 2,4‐dinitropbenylhydrazone method. Total carbonyl content of concentrated orange juice rose sharply shortly after processing, followed by a slower decline. The changes were qualitatively similar whether a pure aldehyde or cold‐pressed orange oil was added prior to frozen storage. Carbonyls in chilled orange juice followed a roughly similar pattern, with a final rise as microbial spoilage became apparent.
Co‐oxidation of the Sulfur‐Containing Amino Acids in an Autoxidizing Lipid System
Authors: WEDEMEYER GARY A. , DOLLAR ALEXANDER M. 
Published: August 2006

SUMMARYMOxidation of the sulfur amino acids by autoxidizing lipids was studied in a model system consisting of an amino acid dispersed in cold‐pressed, molecularly distilled menhaden oil (20–80% w/w). Under all conditions investigated, cysteine was oxidized completely to cystine. Preliminary results suggest that at 110°C the oxidation follows first‐order kinetics for at least the first 8 hr. A specific reaction rate constant of 0.25 per hour was calculated. When fatty acids were added to the system, cystine was oxidized to its thiosulfinate ester. When the fatty acid‐cystine ratio was 1:2, oxidation of cystine was a maximum. No oxidation of cystine occurred unless either a fatty acid, volatile organic acid, or ethanol was added. Under the conditions investigated, methionine was not oxidized to either its sulfoxide or its sulfone.
Volatiles from Oranges. 1. Hydrocarbons. Identified by Infrared, Nuclear Magnetic Resonance, and Mass Spectra
Authors: TERANISHI ROY , SCHULTZ THOMAS H. , McFADDEN W. H. , LUNDIN R. E. , BLACK D. R. 
Published: August 2006

SUMMARYInvestigation of the lower‐boiling fraction of orange volatiles showed the following hydrocarbons: limonene, myrcene, alpha‐pinene, alpha‐thujene, camphene, alpha‐ and gamma‐terpinene, alpha‐phellandrene, p‐cymene, and p‐isopropenyltoluene. Four sesquiterpenes were isolated from the higher‐boiling fraction. The major sesquiterpene found has not been related to any known compound. Of those present in less amounts, one has been identified as farnesene, and another as ylangene.
Optimum Conditions for the Interaction of Food Gums with the Anthrone Reagent
Authors: GRAHAM HORACE D. , MITCHELL GERALDINE 
Published: August 2006

SUMMARYOptimum conditions for the reaction of food gums with the anthrone reagent vary from one gum to another. The sulfated, carboxylic acid type and mixed polysaccharides produced colors with absorption maxima at 620 mμ. The uranic acid type of polysaccharides, pectin and sodium alginate (Kelco Gel HV), produced colors exhibiting absorption maxima at 520 mμ. In all cases, color intensity increased with increasing temperature. The heating time necessary for maximum color development at 99°C varied from 4 to 10‐min, depending on the hydrocolloid in question. With pectin and sodium alginate, although color intensity increased with heating time at 99°C, no definite heating time for maximum color development was observed up to 60 min. In most cases, aging led to a rapid decrease in color intensity, except for pectin and sodium alginate, in which cases color intensity increased.
Volatile Carbonyl Constituents of Dairy Butter
Authors: WINTER M. , STOLL M. , WARNHOFF E. W. , GREUTER F. , BÜCHI G. 
Published: August 2006

SUMMARYVolatile constituents of fresh butter were separated from fat and other components of high molecular weight by vacuum steam distillation. The carbonyl compounds in the aqueous distillate were converted to their 2, 4‐dinitro‐phenylhydrazones. Separation of these by column and paper chromatography gave the derivatives of formaldehyde, acetaldehyde, isobutyraldehyde, isovaler‐aldehyde, n‐hexanal, n‐nonanal, phenylacetaldehyde, acetone, 2‐heptanone, 2‐nonanone, diacetyl and (‐)‐acetoin, all identified by comparison with authentic samples. Possible biosyntheses of these flavor constituents are discussed.
The Recovery of Enterococci from Food Using KF Streptococcus Media
Authors: HALL HERBERT E. , BROWN DAVID F. , ANGELOTTI ROBERT 
Published: August 2006

SUMMARYKF Streptococcus media were examined as to suitability for isolation and enumeration of enterocoeei from foods. Recovery of Streptococcus faecalis, Streptococcus faecalis var. zymogenes, Streptococcus faecalis var. liquefaciens, and Streptococcus durans was excellent with either a pour‐plate technique or the liquid medium in an MPN technique. Streptococcus bovis, Streptococcus equinus, and Streptococcus mitis can be isolated with these media, but low recovery levels are obtained in the broth. Food constituents in concentrations as high as one part in five do not appear to affect the specificity of these media. The development of red colonies in the agar medium is indicative of the presence of S. faecalis or one of its varieties. The development of pink colonies in the medium or turbidity in the broth requires isolation and further study to determine the presence of enterocoeci.The commercially available dehydrated media appear to give excellent results, comparable to those obtained with batches compounded in the laboratory; however, there is some indication that extended storage of the dehydrated form may lead to deterioration.
Detection of Staphylococcus Enterotoxin I. Flotation Antigen‐Antibody System
Authors: HOPPER SAMUEL H. 
Published: August 2006

SUMMARYStaphylococcus enterotoxin B has been concentrated and removed from aqueous solution by froth flotation. An anionic wetting agent and an enterotoxin B antiserum labeled with Rhodamine are added to the toxin solution. Compressed air is blown through the mixture and a foam is produced. The dye‐toxin complex, located in the top layer of the foam, separates from the remainder to give a distinctly red‐colored fraction. With a slight increase in air pressure, the red fraction is removed. The toxin is identified by taking' one drop of the foam fraction, one drop of buffer at pH 4.5, and one drop of latex polystyrene suspension. Within 1 min a heavy agglutination occurs.
A Method for Determining Press Fluid in Cooked Beef
Authors: SANDERSON MABEL , VAIL GLADYS E. 
Published: August 2006

SUMMARYMethods are presented for cooking a small sample of meat in a Pyrex tube, termed tube‐cooking, and for determining press fluid in a small sample (1/2 g) of cooked beef, referred to as the 1‐minute method.The 1‐minute method was compared with the 15‐minute method since both of these methods use the Carver Press. When the results were averaged and compared, the correlation was close. Besides being faster than the 15‐minute method, the 1‐minute method has the advantages that a small sample of meat is used, no grinding of the meat is necessary, and a greater percent of press fluid is obtained.
Nutrient Composition of Cuban Foodsa,b III. Foods of Vegetable Origin
Authors: LOPEZ HADY , NAVIA JUAN M. , CLEMENT DUNCAN , HARRIS ROBERT S. 
Published: August 2006

SUMMARYOne hundred and six samples representing 57 species and varieties of edible plants were collected (Mar. 4‐Oct. 27, 1955) in Cuba. Eighty of the collections were made in the field, 19 in market places, and 7 in factories. In most instances, the food samples were trimmed to remove the portions not commonly eaten by the Cuban people. The edible portions were analyzed for content of moisture, lipid (ether extract), crude fiber, nitrogen, ash, calcium, phosphorus, iron, carotene, ascorbic acid, thiamine, riboflavin, niacin, tryptophan, lysine, and methionine. Results are expressed on the basis of grams or milligrams per 100 grams of edible portion, and are compared with data obtained from samples of similar food collected previously in Cuba.
Anthocyanins. IV. Anthocyanin Pigments of Cabernet Sauvignon Grapesa,b
Authors: SOMAATMADJA DARDJO , POWERS JOHN J. 
Published: August 2006

SUMMARYSix anthocyanins were isolated from Cabernet Sauvignon grapes. Four major and one minor pigment were identified by paper chromatography, color reactions, and spectroscopy. The four major anthocyanins were identified as delphinidin‐3‐monoglucoside, petunidin‐3‐monoglucoside, malvidin‐3‐monoglncoside, and malvidin‐3‐monoglueoside acetylated with chlorogenic acid. Malvidin‐3‐monoglucoside was the most abundant pigment of the grapes. One of the minor pigments was identified as petunidin.
The Carotenoids of Italian Prunes
Authors: CURL A. LAURENCE 
Published: August 2006

SUMMARYThe major constituents of the carotenoid mixture of Italian prunes were found to be violaxanthin (35%), beta‐carotene (197&b), and. lutein (16%). Less abundant constituents included cryptoxanthin, cryptoxanthiu‐5,6‐epoxide, cryptoxanthin 5,6,5′,6′‐diepoxide, persicaxanthin, luteoxanthins, anthera‐xanthin, phytoene, and phytofluene. About 20 other carotenoids were' found as very minor constituents. The earotenoid mixture in Italian prunes was notable for its low content of 5,8‐epoxides.
Non‐Enzymic Browning. Development of Chromophores in the Glucose‐Glycine and Sucrose‐Glycine Systems
Authors: BURTON H. S. , McWEENY D. J. , BILTCLIFFE D. O. 
Published: August 2006

SUMMARYThe development of chromophores in the glucose‐glycine and sucrose‐glycine systems was examined. During the reaction a number of conjugated unsaturated carbonyl compounds develop, the quality present at any one time being greater as the reaction proceeds, until browning is well advanced. During this period, which follows the period of rapid pH fall and α‐amino N utilization, the fluorescence of the system increases, and the quantity of water‐soluble, non‐volatile compounds extraetable into various organic solvents increases. The pattern of extraction indicates the gradual formation of intermediates of greater dehydration and greater light‐absorbing properties from smaller molecules. The presence of sulfites slowed the rate of development of conjugated unsaturated carbonylic and fluorescent compounds, and of subsequent early browning, whereas in the presence of sodium pyrophosphate, their rates of production are increased. Chromophores appear to develop at a faster rate in the presence of iron than in its absence, but apparently by a mechanism different from that occurring with phosphates.It is suggested that the production of larger carbonylic N‐containing polymers from smaller carbonyl compounds, occurs in the sugar‐amino compound systems.
Histological Analysis of Wound Healing in Potatoes Treated to Inhibit Sprouting
Authors: REEVE R. M. , FORRESTER L. JANET , HENDEL C. E. 
Published: August 2006

SUMMARYIsopropyl‐N‐3‐chlorophcnyl carbamate (CIPC) applied as emulsion dips of 0.5, 1.0, and 2.0% concentration totally inhibited wound periderm formation by potato tubers. At these concentrations, CIPC prevented growth of Fusarium sambucinum inoculates except in a few special cases. Some fungal growth occurred in puncture wounds in which trapped air at the time of dip blocked CIPC penetration prior to inoculation.Penetration of CIPC at 1.0 and 2.0% concentrations into coarse puncture wounds killed the tissues, and a rapidly spreading breakdown resembling bacterial soft rot then occurred. Smear preparations of the spoilage material revealed no microscopic evidence of microorganisms.Catechol applied by dipping in solutions of 0.1 and 0.5% had no obvious effect either on wound periderm or fungal growth. Catechol toughened exposed wound surfaces but did not appear to increase suberization deep within puncture wounds.Selected examples of within‐tuber variations in wound healing and a brief survey of the histology of wound healing are also presented.
Effect of Pre‐Slaughter Treatments on the Chemical Composition of Various Beef Tissuesa
Authors: LEWIS P. K. , BROWN C. J. , HECK M. C. 
Published: August 2006

SUMMARYTwenty‐four Hereford steers were used to determine the effect of periodic electrical stimulation and limited feeding prior to slaughter on the chemical composition of the liver and certain muscles, which included the longissimus dorsi, psoas major and quadriceps femoris. Periodic electrical stimulation and limited feeding significantly increased the glycogen concentration of the liver. Periodic electrical stimulation significantly decreased the glycogen concentration in all three muscles studied. Limited feeding significantly decreased the glycogen concentration in the longissimus dorsi and quadriceps femoris muscles. Periodic electrical stimulation and limited feeding significantly decreased the lactic acid concentration in the psoas major and quadriceps femoris muscles. These treatments also produced small changes in all chemical components except sodium, in either the liver or the various muscles studied.
Electron Microscopy of Post‐Mortem Changes in Porcine Muscle
Authors: CASSENS R. G. , BRISKEY E. J. , HOEKSTRA W. G. 
Published: August 2006

SUMMARYElectron microscopy was used to follow changes in porcine muscle during the 24‐hr post‐mortem chilling period. Ante‐mortem subjection to elevated temperatures or to elevated temperatures and then chilling was used to produce different rates and magnitudes of change in post‐mortem muscle color, texture, and water binding. Normal muscle exhibited a gradual disruption of sarcoplasmic components, with little if any change in the myofibrils. Muscle that went into rigor rapidly at a low pH and high temperature ultimately appeared soft, pale, and watery, and electron micrographs revealed a rapid disruption of sarcoplasmic components and some disorganization of the myo‐filaments. Muscle that went into rigor rapidly at a high pH and a reduced temperature ultimately appeared dark, firm, and dry, and electron micrographs revealed a high degree of organization and preservation of myofibrillar structure.
Modification of Radiolethality by Vitamin K5 and Certain Analogs in Model Systems and in Foodsa
Authors: SILVERMAN G. J. , DAVIS N. S. , GOLDBLITH S. A. 
Published: August 2006

SUMMARYSpores of Bacillus subtilis var. niger and B. stearothermophilus irradiated in nitrogen were killed in greater numbers in the presence of vitamin KC, 4.amino‐1‐naphthol, or 2‐amino‐1‐naphthol than when irradiated without chemical. When irradiation was performed in air, the chemicals were without effect, or even protective. Spores of both organisms were particularly sensitive when irradiated in nitrogen with 4‐amino‐1‐naphthol.Irradiation of Micrococcus radiodurans in anoxia with these naphthol derivatives gave losses in cell recovery that resulted in much lower populations than could he attributed to chemical toxicity per se. These chemicals were found to be toxic to a yeast that had been isolated from frozen orange juice when the preparations were in buffer of pH 7.0 and 4.0. When the yeast was suspended in orange juice, on the other hand, the chemicals were neither toxic nor radiosensitizers. Milk was also found to interfere with the bactericidal and radiolethal activities of these chemicals. Sulfhydryl compounds were shown to decrease radiolethal action.
The Effect of Heating Time and Temperature on the Shear of Beef Semitendinosus Muscle a
Authors: MACHLIK S. M. , DRAUDT H. N. 
Published: August 2006

SUMMARYThe effect of time and temperature on the shear patterns of small cylinders from individual choice‐grade beef semitendinosus muscles, heated for several hours at 1°C intervals between 50 and 90°C is described. Beef semitendinosus muscle undergoes a marked decrease in shear, approximately one‐half completed in 11 min at 58°C. This change in shear is a time‐temperature rate process having a very high temperature dependence. Minimum shear values were obtained in the range of 60–64°C after heating for 30–60 min. In this time‐temperature range the collagen shrinkage reaction is completed quickly while the hardening associated with higher heating temperatures is avoided. Relatively large differences, attributed to undefined biological differences, were noted in the shear versus heating time patterns for semitendinosus muscle cylinders from different animals.
Techniques for Odor Measurement: Olfactometric vs. Sniffing
Authors: STONE HERBERT 
Published: August 2006

SUMMARYTwo techniques of odor testing, olfactometrie vs. sniffing, were compared with propionic acid used for the test odor. The olfactometer was more rapid and reliable as a technique for odor testing. Subjects appeared more sensitive by the sniff‐method, hut there were discrepancies in the data. The vapor phase above solutions of propionic acid in mineral oil was studied with propionic acid‐l‐C14. Evidence is presented for the existence of non ideal solutions. The significance of these data is discussed in terms of present techniques for odor testing, and their implications for future olfactory investigation.
The Mechanism of Formation of p,α‐Dimethylstyrene in the Essential Oil of Distilled Lime (Citrus Aurantifolia)
Authors: LOORI J. J. , COVER A. R. 
Published: August 2006

SUMMARYThe terpene p,α‐dimethylstyrene was isolated and identified in the essential oil of distilled Mexican lime (Citrus aurantifolia, Swingle) but could not be demonstrated in oil expressed from Citrus aurantifolia. Experimental evidence is presented supporting a nonbiogenetic mechanism of formation of p,α‐dimethylstyrene in distilled lime oil from the acid‐catalyzed cyclization of citral. The mechanism involves novel reactions of citral and its reaction products that are not consistent with the classically accepted acid‐catalyzed reactions of citral and seem to provide an explanation for the appearance of p,α‐dimethylstyrene in other citral‐containing essential oils of the Rutaceae citrus plants.