bluuebunny/crossref_metadata_2025_split huggingface dataset:
Composition and Properties of Seeds of the Tree Legume Tamarindus indica
Authors: MARANGONI A. , And I. ALLI. , KERMASHA S. 
Published: August 2006

ABSTRACTSeeds of the tree legume Tamarindus indica were evaluated as a potential source of food or food ingredients. Crude protein and nitrogen‐free extract comprised 15.5% and 59% of the seed, respectively. Pentose sugars constituted approximately 20% of the soluble sugars. The lipid contained a relatively large proportion of unsaturated fatty acids with linoleic acid as the predominant fatty acid. The macronutrients Ca, Mg, K, and P were low in comparison to cultivated legumes. Alkaline extraction of the seeds showed that about 70% of the proteins were extractible. The protein isolated was relatively high in lysine (406 mg/g N), phenylalanine and tyrosine (520 mg/g N) and leucine (496 mg/g N).
Effects of Gamma Irradiation Combined with Hot Dipping on Quality of “Kensington Pride” Mangoes
Authors: JESSUP ANDREW J. , RIGNEY CHRISTOPHER J. , WILLS PAMELA A. 
Published: August 2006

ABSTRACTMarket mature “Kensington pride” mangoes, dipped in a benomyl solution (500 ppm a.i.) or in hot water at 527deg;C for 5 min, were irradiated in air at intervals of up to 42 hr after dipping at doses up to 1000 Gray (Gy). Irradiation retarded skin coloration, with a proportion of those dosed at 600 Gy and 10000Gy not coloring normally, and some developing undesirable skin bronzing at 1000 Gy. Irradiation did not affect flesh softening. Hot dip treatments accelerated skin coloration and the longer the interval between dipping and irradiation the more this was evident. Irradiation delayed ripe fruit rot in mangoes. A hot benomyl dip in combination with irradiation between 75 Gy and 600 Gy preserved fruit quality with negligible adverse phytotoxic Effects.
Determination of Oxygen Solubility in Liquid Foods Using a Dissolved Oxygen Electrode
Authors: SADLER G. D. , ROBERTS J. , CORNELL J. 
Published: August 2006

ABSTRACTA rapid method for determining oxygen solubility in foods was introduced. Fructose, glucose, sucrose, orange juice, apple juice, grape juice, grapefruit juice, lemonade, and tomato juice had similar oxygen solubilities at comparable °Brix readings. The equation: In [ppm O2] = 2.63 − 0.0179 (°Brix) − 0.0190 (°C) estimated to within 5% the oxygen solubility of sugar solutions and fruit juices at temperatures between 4°C and 40°C. At likely food concentrations, citric acid, ascorbic acid, and NaCl reduced oxygen solubility by less than 10%. Tests for component interactions were also conducted. There was no measurable synergism or antagonism between fructose, glucose, and sucrose with or without organic acids.
Analysis of Ascorbic Acid by Ion Exclusion Chromatography with Electrochemical Detection
Authors: KIM H.‐J. , KIM Y.‐K. 
Published: August 2006

ABSTRACTA highly sensitive and specific high‐performance liquid chromatographic method for the analysis of ascorbic acid in foods and beverages was developed. Ascorbic acid was extracted with 0.lM H2SO4/ 0.01% EDTA solution, separated on an anion exclusion column and detected amperometrically with a platinum electrode operating at +0.6 V vs. Ag/AgCl reference electrode. Excellent correlation was observed among results obtained by ion exclusion chromatography with either electrochemical or UV detection and by the AOAC 2,6‐di‐chloroindophenol titrimetric method. Ion exclusion chromatography with electrochemical detection was more sensitive and specific for ascorbic acid than the other two methods.
Preparation of Rapeseed Protein Isolate by Sodium Hexametaphosphate Extraction, Ultrafiltration, Diafiltration, and Ion‐Exchange
Authors: TZENG YEW‐MIN , DIOSADY LEVENTE L. , RUBIN LEON J. 
Published: August 2006

ABSTRACTA novel processing scheme for the production of rapeseed protein isolate was developed which includes extraction using aqueous sodium hexametaphosphate solution followed by activated‐carbon treatment, ultrafiltration, diafiltration, and purification by ion‐exchange. Aqueous sodium hexametaphosphate is an effective extraction agent for rape‐seed proteins. The activated‐carbon treatment removes glucosinolate hydrolysis products and color compounds. The membrane treatments reduce the concentration of soluble low‐molecular‐weight components to low levels. An anion exchange resin was used in the last step to remove phytate and residual hexametaphosphate. The process resulted in a protein isolate containing about 90% protein. Sixty‐three per cent of the nitrogen in the meal was recovered as an isolate free of glucosinolates, low in phytates and fiber, light in color, and bland in taste.
Empirical Observations and Thermodynamical Considerations on Water‐Binding by Whey Proteins in Food Products
Authors: DE WIT J. N. 
Published: August 2006

ABSTRACTBasic protein knowledge is used to explain protein functionality in food products. Empirical observations on the water‐binding capacity of whey protein concentrate and gelatin during cooling in set yoghurt and during sterilization of meat products are discussed in terms of effects of temperature on the structure and thermodynamic behavior of their main protein isolates: α‐Lactalbumin and tropocollagen, respectively. It appears that the water‐binding of proteins is governed by their thermally induced folding behavior. In particular, the greater tendency of whey proteins to fold at low temperature due to hydrophobic effects, and to remain dispersed at high temperatures as a result of disorder effects, keeps these proteins from water‐retention in a network structure during cooling and sterilization.
Effect of Karnal Bunt Disease on the Milling, Rheological and Nutritional Properties of Wheat: Studies on Some Chemical Constituents and Biological Effects
Authors: GOPAL SHYAMA , SEKHON K.S. , BAJAJ K.L. , SAIGAL R.P. , SINGH HARCHARAN 
Published: August 2006

ABSTRACTThe effect of Karnal bunt disease at 1,3,5, and 10% level of diseased grain infection on trimethylamine content, phenolic acids was found to increase with progressive increase in disease infection. Aflatoxin was absent in both healthy and infected wheats. Rat feeding with different percentages of Karnal bunt‐infected diets showed no adverse effect on the feed acceptability. Rather, animals fed diets having 5 and 10% infected wheat showed higher feed intake. Diets having 10% infected wheat resulted in reduced liver weight, white blood cell, and monocyte counts.
Detection of Nicotine in Foods and Plant Materials
Authors: SHEEN SHUH J. 
Published: August 2006

ABSTRACTNicotine at several ppm was detected in the dehydrated fresh produce of the Solanaceae species including tomato, potato peel, eggplant and green pepper. Its identity was verified by GLC, TLC and CC‐mass spectrometry. The presence of nicotine in all parts of the tomato plant suggested biosynthetic origin. In contrast, the 2 to 23 ppm nicotine found in green tea and instant tea samples might be attributed to insecticide contamination. There was no detectable level of nicotine in non‐Solanaceae fruit and vegetables and other processed foods analyzed
Effect of Fermentation on Soluble Proteins and In Vitro Protein Digestibility of Sorghum, Green Gram and Sorghum‐Green Gram Blends
Authors: CHAVAN U.D. , CHAVAN J.K. , KADAM S.S. 
Published: August 2006

ABSTRACTChanges in pH, titratable acidity and proteins of meals of sorghum, green gram and sorghum‐green gram blend (70:30, w/w) during fermentation at 25°C up to 5 days were monitored. The pH of fermenting meals decreased sharply with concomitant increase in the titratable acidity within 24 hr. The proteins, free amino acids, soluble proteins and in vitro protein digestibility markedly increased within 24 hr fermentation. Supplementation of green gram with sorghum decreased the acidity and improved the contents of crude protein, soluble proteins and free amino acids of fermented sorghum meal.
Heat Penetration in Canned Mussels during Agitated Retorting
Authors: CASALES M.R. , DEL VALLE C.E. , SOULÉ C.L 
Published: August 2006

ABSTRACTHeat penetration to cans of mussels in brine processed in an agitating retort was studied. The heating lag factor, j, and the time for the heating curve to traverse a log cycle, fh, as a function of the rotational speed, the headspace presence, and the come‐up time were determined. Heat penetration rates increased with end‐over‐end rotation at low rotational speeds. The presence of headspace produced significant improvements in heat penetration. Transient temperature profiles for this product were relatively short; therefore, improvements in heat penetration would only be significant when retort come‐up times are short.
Nucleotide Catabolism: Influence on the Storage Life of Tropical Species of Fish from the North West Shelf of Australia
Authors: BREMNER H.A. , OLLEY J. , STATHAM J.A. , VAIL A.M.A. 
Published: August 2006

ABSTRACTThe storage life of four species of fish from the North West Shelf was examined by means of nucleotide catabolism and sensory evaluation. It was found that the shelf life was related to the rate of inosine monophosphate (IMP) breakdown rather than to bacterial spoilage, because the endemic mesophilic bacteria were unable to adapt to ice storage conditions. The results indicated that the IMP level was fundamentally related to both flavor intensity, and acceptability, and was not merely circumstantially related to time of storage.
Effect of Acid and Neutral Pyrophosphates on the Natural Bacterial Flora of a Cooked Meat System
Authors: MARCY J.A. , KRAFT A.A. , HOTCHKISS D.K. , MOLINS R.A. , OLSON D.G. , WALKER H.W. , WHITE P.J. 
Published: August 2006

ABSTRACTThe microbiological effects of selected pyrophosphates were studied in cooked, vacuum‐packaged pork sausage stored at 7°C for 21 days, or at 20–22°C for 24 and 48 hr. Neutral trisodium pyrophosphate (PYRO‐3) and sodium acid pyrophosphate (SAPP) were tested at 0 and 0.4% meat weight, separately or in combinations. Both phosphates had an effect after 21 days refrigerated storage (7°C), with lower mesophilic counts than controls with no phosphate. Both phosphates also resulted in significantly lower counts of mesophilic and facultative anaerobic microorganisms in sausage after 48 hr elevated temperature (20–22°C) holding. The organisms affected were mainly streptococci.
Effect of Altitude and Management System on the Iron Content of Beef
Authors: MEDEIROS LC. , FIELD R.A. , MEDEIROS D.M. , RUSSELL W.C. 
Published: August 2006

ABSTRACTIron content of bovine longissimus (LD) and semimembranosus muscle (SM) from steers raised at two altitudes was compared. Total iron content of fresh muscle was not different in concentrate‐fed steers reared at 2145 m (HIFD) when compared to that of steers reared at 549 m (LOFD). Iron content of muscle from steers reared at 2145 m and pasture‐grazed (HIGR) was lower than that from older HIFD and LOFD steers. Steaks from the HIFD and HIGR groups contained more heme iron (P<0.05) than those from LOFD steers. The nutritional significance of the differences in heme iron must be further investigated.
Controlled Reduction of Water Activity in Celery: Effect on Membrane Integrity and Biophysical Properties
Authors: WILLIS C.A. , TEIXEIRA A.A. 
Published: August 2006

ABSTRACTExperiments were designed and executed to identify the mechanism responsible for irreversible texture changes in dehydrated and rehydrated celery tissue. Results showed that these changes remained reversible as long as dehydration did not reduce water activity (aw) below 0.987. Water removal below this level resulted in a partial irreversible loss of rigidity as measured by modulus of elasticity. Correlation of chemical and physical data with electron‐micrographs of tissue ultrastructure suggested that expansion‐ induced lysis of the plasma and tonoplast membranes during rehydration was the responsible mechanism when tissue samples were dehydrated to aw between 0.920 and 0.987. At very low aw (0.25), samples showed a total loss of rigidity that correlated with observed damage to cell walls.
Bingrsquo; Sweet Cherry (Prunus avium L) Quality as Influenced by Wax Coatings and Storage Temperature
Authors: DRAKE S.R. , KUPFERMAN E.M. , FELLMAN J.K. 
Published: August 2006

ABSTRACTThe use of wax coatings on cherry fruit reduced moisture loss during ambient storage, enhanced cuticular diffusive resistance and retarded v the incidence of decay. After ambient storage, cherry fruit treated s with wax coatings were firmer than the other treatments, but the use of wax did not reduce the incidence of surface pitting, stem discoloration or stem moisture loss. Fruit packed in a poly liner were similar in quality to fruit with wax coatings, but stems on fruit in poly liners had better color and moisture. Storage temperature control was the best method to maintain high quality fruit. Cherry fruit and stems c stored at 0°C were superior to fruit and stems stored at 4.5°C or 10°C in most quality attributes.
Volatile Flavor Components in the Headspace of the Babaco Fruit (Carica Pentagonia)
Authors: BARTLEY J.P. 
Published: August 2006

ABSTRACTThe volatile constituents of the “Babaco” (Carica pentagonia) have been isolated by concentration of the headspace vapors on Tenax‐GC. Of the 37 compounds identified aliphatic esters account for 84% of the total area, the major components being ethyl butanoate and ethyl hexanoate. These findings conflict with a previous report in which alcohols were claimed to be the main constituent when this fruit is grown in New Zealand.
Volatile Compounds Produced in L‐Cysteine/D‐Glucose Model System by Sunlight Irradiation
Authors: SHELDON S. A. , SHIBAMOTO T. 
Published: August 2006

ABSTRACTSamples of the browning model system consisting of L‐cysteine and D‐glucose were exposed to sunlight or held in the dark for 1 to 28 days to determine the effect of sunlight on the volatile compounds formed. Nitrogen‐ and sulfur‐containing compounds predominated. 2‐Acetylthiazole was one of the major compounds of the sample exposed to sunlight but was not found in the samples kept in darkness. Other compounds including thiazoles and thiophenes were produced in greater quantities in the samples exposed to light.
Immunochemical Identification and Quantification of Ovalbumin Additive in Canned Mushrooms
Authors: BRETON C. , THANH L. PHAN , PARAF A. 
Published: August 2006

ABSTRACTA method to identify and quantify additives in canned food was developed. Ninety to ninety five percent of proteins from canned mushrooms were solubilized by treatment with 0.1N NaOH for 3 days. The extracted, solubilized proteins were then detected by direct ELISA test. An ELISA test which allowed quantification of ovalbumin in canned mushrooms was developed. Immunoblotting also showed the same sensitivity and accuracy with ELISA.
Gelation of β‐Lactoglobulin: Effects of Sodium Chloride and Calcium Chloride on the Rheological and Structural Properties of Gels
Authors: MULVIHILL D.M. , KINSELLA J.E. 
Published: August 2006

ABSTRACTHeating β‐lactoglobulin solutions at pH 8 causes an increase in viscosity, but self‐supporting gels were not formed unless salts, such as sodium chloride or calcium chloride, were added. The rheological and textural properties and gel strength were markedly affected by salt concentration. Thus, gels of maximum compressive strength were obtained with sodium chloride and calcium chloride at concentrations of 200 and 10mM, respectively. Increasing the concentration of sodium chloride resulted in the formation of soft gels which released water easily. Calcium chloride strengthened β‐lactoglobulin gels by forming crossbridges. However, above 10 mM it tended to enhance coagulation rather than gelation. This was confirmed by election microscopy of the gel matrix.
Moisture, Fat and Cholesterol Content of Some Raw; Barbecued and Cooked Organ Meats of Beef and Mutton
Authors: MUSTAFA FAISAL A. 
Published: August 2006

ABSTRACTThe effect of barbecueing and conventional cooking methods on moisture, fat and cholesterol content in brain, heart, kidney, liver, and tongue of local Iraqi; beef and mutton were studied. Moisture, fat and cholesterol content differed significantly (P ≤ 0.05) between raw and barbecued samples and between raw and cooked samples of both beef and mutton organ meats, except for those mentioned. The lower moisture in barbecued and cooked samples probably caused a relative increase in fat and cholesterol content. Minor differences were observed in raw, barbecued and cooked organ meats between beef and mutton in terms of moisture, fat and cholesterol content at similar animal ages.
Properties of Dark and Light Tissue from Horse Mackerel (Trachurus murphyi)
Authors: RUTMAN M. , AGUILERA J. M. , BISSO G. 
Published: August 2006

ABSTRACTMechanical and physical properties of light and dark tissues from horse mackerel (Trachurus murphyi) were determined for tissue separation. Raw dark tissue was 1.8 times harder than raw white (1.4 and 0.79 kg‐f/g, respectively). Hardness after heating to 20°C decreased slightly but it increased sharply to a value of about 2.4 kg‐f/ g at 40°C. Tensile strength of the skin was highest at 30°C and a large reduction in the shearing force of the interfibrillar matrix (connective tissue) was also attained at that temperature. Pieces of light muscle were denser (d =1.082) than those of dark tissue (d = 1.059) and relative separation was attained based on terminal velocities. Heating at 30°C appeared adequate to implement future mechanical disruption processes.
Protein Components Precipitated from Egg White by Removal of Salt
Authors: KITABATAKE NAOFUMI , SHIMIZU ATSUSHI , DOI ETSUSHIRO 
Published: August 2006

ABSTRACTA precipitate that formed in egg white at low ionic strength affected the transparency of heat‐induced gels prepared at pH 2‐4 and low ionic strength. The precipitate solubilized with SDS solution containing 2‐mercaptoethanol and urea included major proteins of the egg white, as shown by SDS‐polyacrylamide gel electrophoresis. The bands of ovalbumin, conalbumin and other protein were smaller when the precipitate was washed with water, but lysozyme and ovomacroglobulin probably remained in the precipitate fraction. It seemed that ovalbumin, conalbumin, and other proteins co‐precipitated with these two kinds of proteins. Lysozyme added to the supernatant of egg white after dialysis, did not appear to produce turbidity upon heating at pH 2.5, but whole egg white was converted to a turbid gel upon being heated at this pH.
Effect of Germination on Trypsin Inhibitor and Hemagglutinating Activities in Phaseolus vulgaris
Authors: NIELSEN S. S. , LIENER I. E. 
Published: August 2006

ABSTRACTMeasurements of trypsin inhibitor and hemagglutinating activities were made daily during a 10‐day period of the germination of Phaseolus vulgaris. When these results were expressed on the basis of dry weight or protein, trypsin inhibitor activity did not begin to decrease until the ninth day. Hemagglutinating activity decreased gradually and by the tenth day had reached less than 10% of the original activity. Expression of the data on a per cotyledon basis revealed a much earlier and greater reduction in both of these activities. The in vitro digestibility of the protein did not undergo any significant change through the 10 days of germination.
Selenium Content of Processed Soybeans
Authors: WEAVER C. M. , DAVIS J. , MARKS H. S. , SENSMEIER R. K. 
Published: August 2006

ABSTRACTSoybeans were grown hydroponically and labeled with 75Se‐selenite or 75Se‐selenate. The seeds were then processed into a full fat soy flour, a defatted soy flour, and an acid‐precipitated high‐protein concentrate. Analysis for 75Se and total selenium showed that selenium concentration was dependent on the protein levels of the processed fractions indicating that the major portion of 75Se in soybeans is incorporated in proteins.
Evaluation of the Moisture Permeability Characteristics of Chocolate Films as an Edible Moisture Barrier
Authors: BIQUET B. , LABUZA T.P. 
Published: August 2006

ABSTRACTThe moisture barrier properties of a semisweet dark chocolate film, including effective diffusion coefficient and effective permeability constants, were determined at variable film thickness, temperature and relative humidity in the intermediate moisture range. In addition, both adsorption and desorption isotherms were determined. It was found that this chocolate film 0.6 mm (24 mil) thick was a better moisture barrier than a 1 mil thick low density polyethylene film. The mathematical packaging model for nonedible packaging materials worked well for a typical outer barrier coated model system while a new mathematical model predicted well the moisture transfer within a bi‐component system of different initial aw with the barrier between them.
Effect of Cryoprotectants on Frozen Burbot Fillets and a Comparison with Whitefish Fillets
Authors: KRIVCHENIA MARK , FENNEMA OWEN 
Published: August 2006

ABSTRACTBurbot fillets (Lota lota) were injected with sodium tripolyphosphate (STP), sodium glutamate (MSG), a high pH buffer or an antioxidant mixture (BHA, propyl gallate and citric acid) under high pressure, then frozen and stored at −12°C. Control samples included untreated fillets stored at −12°C and −60°C, and STP dipped fillets. Samples treated with STP or the high‐pH buffer had better textural properties than untreated control samples. Samples injected with STP exhibited no improvement as compared to the dipped STP samples and in some respects were worse. Burbot and whitefish have very different textural properties; however, the patterns of change during frozen storage are quite similar.
Shelf‐life of Sterile Yellow‐eyed Mullet (Aldrichetta forsteri) at 4°C
Authors: FLETCHER GRAHAM C. , STATHAM JO A. 
Published: August 2006

ABSTRACTThe relative effects of microbial and nonmicrobial spoilage on the shelf‐life of yellow‐eyed mullet were studied. Results of sensory and chemical analyses of sterile flesh stored at 4°C were compared with fillets which had either spoiled naturally while held at 4°C or frozen fillets held at −18°C. Inosine was produced rapidly in both treatments at 4°C, followed in sterile flesh by a slower breakdown to hypoxan‐thine. Hypoxanthine production from inosine was rapid in the presence of bacteria. Within 6 days sensory changes were observed in the frozen flesh and after 69 days, it was considered unacceptable. The development of off‐odors and off‐flavors in the absence of bacteria was not sufficiently slow to result in a significant extension in shelf‐life for this species.
Oxidative Stability of Batter‐Breaded Restructured Nuggets Processed from Prerigor Pork
Authors: RHEE K.S. , KEETON J.T. , ZIPRIN Y.A. , LEU R. , BOHAC J.J. 
Published: August 2006

ABSTRACTRestructured pork slices made with either prerigor or postrigor meat, with or without 1.5% of defatted glandless cottonseed flour (GCF). were batter‐breaded with or without GCF in predust and batter‐mix: Prerigor products had less cooking losses than postrigor products; GCF in the meat or coating reduced cooking losses. Prefried prerigor products were more susceptible to lipid oxidation and warmed‐over flavor development than prefried postrigor products. GCF in the meat or coating markedly reduced the oxidative deterioration in nuggets stored at 4°C or −20°C regardless of the rigor state of meat used for restructuring. Little lipid oxidation occurred in vacuum‐packaged raw nuggets stored at −20°C.