bluuebunny/crossref_metadata_2025_split huggingface dataset:
Emulsifying Properties of Food Proteins: Bovine Serum Albumin
Authors: HAQUE Z.AHURUL , KINSELLA J.OHN E. 
Published: August 2006

ABSTRACTEmulsifying activity (EA) of bovine serum albumin (BSA), at concentrations of 0.07 to 0.45 mM, was maximum at oil:water ratios (o:w) <2:8, in the pH range 4 to 8. At pH 8, the EA was greater than that at pH values below, i.e., < pH 7, but the energy required to form emulsions was higher., EA and emulsion stability (ES) were directly related and improved in NaCl; ES was maximum at pH 4. Surface load was directly related to the o:w and the increase in viscosity with protein load apparently reflected protein unfolding that was marked at an energy input of 680 106 J m‐3. Data indicate that some native structure and flexibility of the BSA molecule are required for optimum emulsifying properties.
Effect of Protein Disruption by Denaturation and Hydrolysis on Egg Yolk Lipid Oxidation
Authors: PIKE O.A. , PENG I.C. 
Published: August 2006

ABSTRACTEgg yolk (20%, w/w) was added to 1,3, and 6M guanidinium chloride (Gnd C1) solutions and agitated at 23°C. Thiobarbituric acid reactive substances (TBARS) were measured over a 2 week period. Increasing concentrations of Gnd C1 resulted in more rapid development of TBARS. Disodium ethylenediamine tetraacetate (EDTA; 2.0%) inhibited the formation of TBARS in 6M Gnd CI treated yolk, indicating a metal catalyzed reaction. Protein hydrolysis using 1% papain in the presence of added iron (FeC13) produced a significant increase (P<0.01) in conjugated dienes (233 nm) and trienes (270 nm). Increased lipid oxidation upon denaturation or hydrolysis of the protein moiety suggests that the ordered structure of lipid in the form of lipoprotein may partially account for the inherent oxidative stability of native yolk.
Effect of Soybean Cooking Temperature on the Texture and Protein Digestibility of Miso
Authors: NIKKUNI S.AYUKI , OKADA N.ORIYUKI , ITOH H.IROSHI 
Published: August 2006

ABSTRACTMiso samples were prepared with soybeans cooked for 10 min at different temperatures (up to 100°C). Appreciable changes in the amount of 0.2 M trichloroacetic acid‐soluble nitrogen (TCA‐soluble N) and the pattern of sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS‐PAGE) of fermented miso samples were observed in the temperature range between 90°C and 100°C. No further changes in the TCA‐soluble N and SDS‐PAGE pattern of miso were observed when the cooking time was prolonged up to 3 hr at 100°C. On the other hand, a 2 hr cooking period at 100°C was required to achieve a level of softness for cooked soybeans to give an acceptable texture of miso.
Physicochemical and Functional Properties of Winged Bean Flour and Isolate Compared with Soy Isolate
Authors: OKEZIE B. ONUMA. , BELLO A.B. 
Published: August 2006

ABSTRACTThe proximate composition, amino acid profile and functional properties of isolated winged bean proteins were determined and compared with soy protein isolate. Winged bean protein extracted at pH 10 and pH 12 had protein contents of about 90% and 80%, respectively. Alkali extraction of winged bean proteins at pH 10 and pH 12 did not affect the amino acid distribution of the isolated proteins. Oil and water absorption, emulsion, and foaming properties of winged bean isolated compared favorably with soy isolate. Least gelation concentration for winged bean isolate was 18% compared to 14% for soy isolate. Thus, winged bean protein isolate with its high protein content, high lysine and other essential amino acid content and good functionality has a good potential as an ingredient in food products.
Development and Characterization of A Snack Food Product using Broken Rice Flour
Authors: FONDEVILA M.P. , LIUZZO J.A. , RAO R.M. 
Published: August 2006

ABSTRACTA snack food utilizing broken rice flour as its main ingredient was developed and characterized. One hundred percent rice flour displayed the best charactistics over mixtures with other carbohydrate sources to develop a snack food. Optimum gelatinization time (15 min), moisture content (12–15%) and frying temperature (196°C) were investigated. Physical and sensory analyses during a 4‐week storage period showed the following: no significant (P > 0.05) change in color, flavor, acceptability and brittleness; significant (P < 0.05) changes were noted in toughness/chewiness and crispiness. The product was considered acceptable by a 12‐member trained panel.
Low pH Inactivation of Pectinesterase in Single Strength Orange Juice
Authors: OWUSU‐YAW J. , MARSHALL M.R. , KOBURGER J.A. , WEI C.I. 
Published: August 2006

ABSTRACTFrozen orange juice concentrate (63.8° Brix) was reconstituted with water to single strength juice and supplemented with a commercial citrus pectinesterase (PE) to give an activity of 1.5 PE units/mL juice. Reconstituted juice and freshly squeezed single strength orange juice were treated with a cation exchange resin. Resin treatment decreased the pH of the juice from 3.75 to 2.0 and completely inactivated PE. PE was also inactivated following acidification of the juice to pH 2.0 with concentrated hydrochloric acid. Very little cloud loss occurred in refrigerated (4°C) juice at pH 2.0 for approximately 12 wk; however, a loss (> 95%) of ascorbic acid resulted. Only microorganisms died‐off rapidly (> 99.9%) in juices adjusted to pH 2.0 using ion exchange resin, but not in juices lowered to pH 2.0 with HCl.
Quality and Shelf Life of Individually Shrink‐Wrapped Peaches
Authors: BHOWMIK S.ANTI R. , SEBRIS C.ARL M. 
Published: August 2006

ABSTRACTFresh redglobe peaches were defuzzed, treated with fungicide and shrink wrapped individually in polyolefin film. The wrapped and unwrapped fruits were stored at 1°C and 10°C, respectively, for periods up to 50 days. Samples of peaches were tested every week to examine the changes in quality as determined by visual observation, weight loss, titratable acidity, % soluble solids, texture and sensory profiles. Weight loss of fruits was reduced tremendously by shrink wrapping. The appearance, flavor and overall eating quality of the wrapped peaches were found to be better than the control fruits. The shelf life of wrapped peaches was 5–6 weeks at both 1°C and 10°C as opposed to 3–4 weeks at 1°C for the control peaches.
Improvement of Functional Properties of Wheat Gluten and Blood Globin by Complex‐Formation with Soy Lecithin
Authors: MZUTANI R.EIKO , NAKAMURA R.YO 
Published: August 2006

ABSTRACTTo improve the functional properties of wheat gluten or blood globin, a lecithin‐protein complex was prepared by sonicating each protein solution with soy lecithin suspension at pH 3.0. The complex formation of each protein was demonstrated by gel filtration chromatography. Both solubility and emulsifying activities of each protein in the neutral pH region were much improved by complex‐formation with soy lecithin. Soy lecithin‐protein complexes were stable for 4 days storage at 24°C.
Short‐time Breadmaking Systems. A Continuous Mix System
Authors: MANINGAT J.I. , WU J.Y. , HOSENEY R.C. , PONTE J.G. 
Published: August 2006

ABSTRACTIn a continuous mix system an oxidant system of azodicarbonamide (ADA, 15 ppm) and KBrO3 (60 ppm) gave bread with good volume and excellent grain. However, the bread had a tendency to shrink (keyhole) and had a dull crust appearance. Formulation changes (increased sugar and nonfat dried milk) solved the dull crust problem. A response surface methodology study showed that bread with good volume and grain and a reasonable small amount of keyholing could be produced. The best conditions were 5% yeast and an oxidant system of 30 ppm ADA and 60 ppm of KBrO3.
Quality and Mechanical Stability of Pecan Kernels with Different Packaging Protocols
Authors: DULL G.ERALD G. , KAYS S.TANLEY J. 
Published: August 2006

ABSTRACTPecans kernels [Carya illinoensis (Koch.) Wang] packaged in polyvinylidenechloride coated cellophane packaging films with low oxygen transmission rates were of acceptable quality after 6 months storage at 24°C and 60% RH. Vacuum packaging maintained color and greatly reduced mechanical damage, but contributed to lower flavor scores. Kernels packaged in films with oxygen transmission rates of 0.02 cc 100 cm‐2 24 hr‐1 or less and 0.16 or greater were not acceptable. Packaging material with a high water vapor transmission rate resulted in a product with significantly reduced moisture content after 6 months storage.
Partition Coefficients of Food Package Printing ink Solvents in Soybean Oil, Chocolate Liquor, and a High Fat Baked Product
Authors: HALEK G.EORGE W. , HATZIDIMITRIU E.FSTRATIOS 
Published: August 2006

ABSTRACTPartitioning of six printing ink solvents in high fat cookies and in the major fatty components, soybean oil and chocolate liquor, was studied by headspace analyses by gas chromatography. Solvents were ethyl acetate, hexane, isopropanol, methyl cellosolve, methyl ethyl ketone and toluene. The order of solvent partition coefficient magnitude between the target materials and air was soybean oil > chocolate liquor > cookies. Partition coefficients over the range from 1 to 200 ppm solvent in the target materials were constant, although some evidence of deviation at the lowest concentrations was found.
Kinetics of Protein Quality Change in an Extruded Cowpea‐Corn Flour Blend under Varied Steady‐State Storage Conditions
Authors: RINGE M.L. , LOVE M.H. 
Published: August 2006

ABSTRACTThe effect of varied steady‐state storage conditions on the in vitro protein quality of a 70:30 (w/w %) cowpea and corn flour blend was examined. Losses of FDNB‐reactive lysine due to Maillard browning reactions were best described by a first‐order model with rate constants ranging from 8.9 × 10‐3 wk‐1 for storage at 25°C and aw of 0.55 to 25.9 × 10‐3 wk‐1 for storage at 55°C and aw of 0.65. Browning pigment production was best described by a zero‐order model. A linear effect of temperature increase on the rates of lysine loss was observed in the statistical model. Implications for storage of products with similar compositions are discussed.
Seven Factor Response Surface Optimization of a Double‐Stage Lye (NaOH) Peeling Process for Pimiento Peppers
Authors: FLOROS J.OHN D. , CHINNAN M.ANJEET S. 
Published: August 2006

ABSTRACTA double‐stage lye (NaOH) peeling process involving pretreatment (concentration, c1temperature, T1time, t1), holding time (th), and post‐treatment (C2, T2, t2) was introduced for pimiento peppers (Capsicum annumL. cv. ‘Truhart’). The effect of the seven factors on four responses (unpeeled skin, peeling loss, product yield, and texture) were studied using Response Surface Methodology. Processing times (t1and t2) and lye concentrations (c1and c2) were the most important factors, while processing temperatures (T1and T2) and holding time (th) had no significant effect on the peeling operation. A mild pretreatment of c1≅ 3.2% NaOH for t1= 130 sec combined with a relatively strong post‐treatment of c2≅ 8% NaOH for t2= 60 sec at T1= T2= 84°C and th= 45 sec was found to result in an optimum process. The double‐stage process was more effective than the conventional single‐stage operation.
Ogi Quality of Sorghum Flour Dry‐Milled from Fermented Sorghum Grains
Authors: ADEYEMI I. A. 
Published: August 2006

ABSTRACTSorghum flour, dry‐milled from fermented sorghum grains, and ogi samples were evaluated for starch and damaged starch contents, titratable acidity and amylograph pasting viscosity. Reduction in starch content due to fermentation resulted in a corresponding increase in titratable acidity. Fermented sorghum flour, dry‐milled from grains steeped in souring water, had a titratable acidity of 0.77% and an index of gelatinization value of 285 B.U. while wet‐milled ogi had corresponding values of 0.88% and 210 B.U., respectively. Quality parameters in the dry‐milling of fermented grains for ogi manufacture re high‐lighted.
Assessment of Previous Heat Treatment Given to Semi‐Commercially and Commercially Prepared Meat and Poultry Products Using the “APIZYM” System
Authors: TOWNSEND W.E. , BLANKENSHIP L.C. 
Published: August 2006

ABSTRACTA micromethod enzyme system (APIZYM) designed for the detection of 19 individual enzymes was used to assess the previous heat treatment given to a variety of meat and poultry products. Filtrates were obtained from 0.9% saline extracts of heat‐ processed product. Results indicated the possibility of using the APIZYM system as a screening procedure for monitoring the adequacy of heat‐treatment of semi‐commercially and commercially prepared products, with the exception of deli‐type roast beef and products where several processing time/ temperature combinations were involved. In these tests, leucine aminopeptidase appeared to be a more sensitive indicator enzyme than the currently used acid phosphatase procedure.
Degradation of Cholesterol in Egg Yolk by Rhodococcus equi No. 23
Authors: AIHARA H. , WATANABE K. , NAKAMURA R. 
Published: August 2006

ABSTRACTThe degradation of egg yolk cholesterol was investigated with Rhodococcus equi No. 23, a strain previously isolated from butter. R. equi No. 23 was inoculated into culture media (10 mL) containing egg yolk at various levels (0.2 to 1.4g) and grown with continuous shaking at 37°C for varying time periods. Egg yolk cholesterol was degraded via 4‐cholesten‐3‐one into nonsteroid compounds with almost no accumulation of steroid intermediates, as detected by thin‐layer chromatography.
Deamidation of Soy Peptides and Proteins by Bacillus circulans Peptidoglutaminase
Authors: HAMADA J.AMEL S. , SHIH F.REDERICK F. , FRANK A.RLEN W. , MARSHALL W.AYNE E. 
Published: August 2006

ABSTRACTThe ability of Bacillus circulans peptidoglutaminase to deamidate soy proteins was investigated. Peptidoglutaminase readily hydrolyzed the γ‐amide of glutamine residues in soy peptides, but its activity toward soy proteins was low (0.4–1.3% deamidation). Molecular size and conformation of soy protein may be critical to enzymatic deamidation. Gel adsorption was used to partially purify the enzyme. Gel eluates exhibited higher acitivty than the cell extract toward soy peptides and all soy proteins but US globulin. The specific activity of the gel eluate toward 7S globulin and a water extract of soy flakes was doubled over the original cell extract.
Photosensitized Lipid Peroxidation in Ground Pork and Turkey
Authors: WHANG K. , PENG I.C. 
Published: August 2006

ABSTRACTThe initiative role of singlet oxygen (1O2) in hydroperoxide production in ground pork and turkey was studied. Ground meats treated with or without various antioxidants and illumination (350 ft‐c, 4°C) were monitored for lipid peroxidation by peroxide value (POV). Ground turkey breast meat developed higher (P < 0.01) POV during illumination than did thigh meat. In both pork and turkey, light exposure resulted in higher (P < 0.01) POV than samples kept in the dark. The prooxidant effect of light was reduced (P < 0.01) by a 1O2 quencher (2,2,6,6‐tetramethy1‐4‐piperidone) in turkey meat, and by another 1O2 quencher (N,N,N′,N′‐tetramethylethylene diamine, TMEDA), a free radical scavenger (butylated hydroxyanisole, BHA) and TMEDA + BHA in pork.
Effect of Sodium Salts and Added Water on Physical, Chemical and Sensory Properties of Dark Turkey Meat Subjected to Long‐term Frozen Storage
Authors: PATEL S.B. , KING A.J. , LEE Y.B. 
Published: August 2006

ABSTRACTPatties from a Control (100% meat), Treatment I (meat, 1.1% water, 1.0% NaCl and 0.5% STP) and Treatment II (meat, 11.1% water, 1.0% NaCl and 0.5% STP) were frozen for 0 to 52 wk, broiled, and analyzed. Yield, moisture, expressible moisture, tenderness, and juiciness of both Treatments were improved compared to the Control. TBA values of Treatment II were greater than that of the Control. The force needed to penetrate top surface of patties (FI) from Control and Treatment I was similar and greater than that of patties from Treatment II. The force needed to penetrate bottom surfaces of patties (F2) differed across formulation. Storage adversely affected moisture content of Control along with F2 and TBA values of all formulations. Juiciness was negatively correlated with moisture.
Ice Crystal Size Modifications during Frozen Beef Storage
Authors: MARTINO M.N. , ZARITZKY N.E. 
Published: August 2006

ABSTRACTStudies of ice recrystallization in frozen stored bovine meat were performed at −5°, −10°, −15°, and −20°C over a 5‐month period. A histological technique of isothermal freeze‐substitution was used. Experimental results showed the existence of a limit crystal diameter independent of temperature and initial diameter. A kinetic model for ice recrystallization based on the difference between the mean and the limit curvature of the system satisfactorily fitted the obtained data. An equation to predict theoretically the limit diameter—also applicable to other food systems—was proposed. Significant effects of thermal oscillation on ice crystal sizes were observed. Activation energy of recrystallization was related to protein denaturation and exudate production.
A Diagnostic Test Strip for the Semiquantitative Determination of Trimethylamine in Fish
Authors: WONG K. , BARTLETT F. , GILL T. A. 
Published: August 2006

ABSTRACTA diagnostic test strip assay for trimethylamine (TMA) was developed for the rapid evaluation of microbiological quality of seafood. The method is based on trimethylamine dehydrogcnase and is specific for TMA. Compounds such as trimethylamine oxide, dimethylamine, monomethylamine, and ammonia did not interfere with the measurement of TMA. The entire procedure required less than 5 min at room temperature. Visual comparison of unknown samples to a set of trimethylamine standards enabled the semiquantitative analysis in the range of 0.2 to 5 μg trimethylamine nitrogen. The method enabled the rapid evaluation of seafood quality and correlated well with the traditional spectrophotometric procedure for the determination of TMA.
Extraction of Lipid and Cholesterol from Fish Muscle with Supercritical Fluids
Authors: HARDARDOTTIR INGIBJORG , KINSELLA JOHN E. 
Published: August 2006

ABSTRACTSupercritical fluid extraction (SFE) was explored as a method for removing lipids and cholesterol from fish muscle. Selected conditions of extraction pressure, time, temperature and sample size were evaluated for effective removal of lipid and cholesterol. Increasing carbon dioxide (CO2) pressure from 2000 to 5000 psig and the temperature from 40° to 50°C had little effect on the extent of lipid removal. Increasing the extraction time from 3 hr to 9 hr increased lipid removal. Ethanol as an entrainer significantly enhanced lipid extraction at all pressures used. Supercritical carbon dioxide (SCO2) and SCO2 plus ethanol removed 78% and 97% of the lipids and 97% and 99% bf the cholesterol, respectively, from trout muscle. The solubility of the muscle proteins decreased following extraction.
Changes in ω‐3 Polyunsaturated Fatty Acids in the Chum Salmon Muscle During Spawning Migration and Extrusion Cooking
Authors: SUZUKI H. , CHUNG B.S. , ISOBE S. , HAYAKAWA S. , WADA S. 
Published: August 2006

ABSTRACTThe effects of spawning migration and extrusion cooking on o‐3 polyunsaturated fatty acids (PUFAs) in chum salmon muscle were studied. Total lipid content in the muscle of the fish during spawning migration was lower than that during feeding migration. However, the content increased to double those in the raw materials by pretreatment of extrusion cooking. Lipids of muscle and outer layer during spawning migration contained higher percentages of docosahexaenoic acid (22:6) than those during feeding migration. Moreover, PUFAs were not lost by extrusion cooking and its pretreatment. These results suggest that production of foods containing a rich amount of W‐3 PUFAs is possible by extrusion cooking of the muscle of chum salmon during spawning migration.
Volatile Flavor Components from Boiled Crayfish (Procambarus clarkii) Tail Meat
Authors: VEJAPHAN WARINDA , HSIEH THOMAS C.‐Y. , WILLIAMS STEPHEN S. 
Published: August 2006

ABSTRACTThe volatile flavor components of boiled red swamp crayfish (Procambarus clarkii) tail meat were characterized by a combination of dynamic headspace concentration on a porous polymer trap, high resolution gas chromatography, mass spectrometry and chromatography‐coupled aroma sniffing evaluation. A total of 70 volatile compounds in many different chemical classes were identified and reported for the first time in crayfish tail meat. Various components gave green grassy, woody, buttery, metallic, or sulfur‐like aroma characteristics. Most of the sensory characteristics of the individual components in the aromagram agreed well with the identification of the chemical structures eluted within the corresponding chromatographic period. However, several pleasant nutty, meaty and salty‐meaty areas in the gas chromatographic aromagram remained unidentified.
Liposomes as Proteinase Carriers for the Accelerated Ripening of Saint‐Paulin Type Cheese
Authors: ALKHALAF WALID , PIARD JEAN‐CHRISTOPHE , EL SODA MORSI , GRIPON JEAN‐CLAUDE , DESMAZEAUD MICHEL , VASSAL LOUIS 
Published: August 2006

ABSTRACTThe possibility of accelerated cheese ripening through addition of liposome entrapped proteinase to milk was investigated. Both enzyme encapsulation rate in liposomes and their retention in cheese were evaluated with multilamellar vesicles (MLV) and reverse‐phase evaporation vesicles (REV). Using REV in Saint‐Paulin type curd, no nitrogen loss was observed to the whey due to the added enzymes in liposomes. In cheese, REV produced a more progressive proteolysis during ripening than MLV did. REV addition did not lead to texture defects. Bitterness development, a critical defect in enzyme added cheese, could be delayed and minimized using REV.
Evaluation of Alternative Methods to Increase Calcium Retention in Cottage Cheese Curd
Authors: CRADDOCK M.A. , MORR C.V. 
Published: August 2006

ABSTRACTThe effect of several alternative methods including addition of rennet, addition of carrageenan and use of 2:1 (v/v) preconcentrated skim milk by ultrafiltration (UF) upon calcium retention, yield, composition and sensory properties of dry curd cottage cheese was investigated. Although each of the processing methods resulted in the manufacture of dry curd cottage cheese with different compositions and properties, none of them was satisfactory for increasing calcium retention. Added carrageenan bound additional whey proteins, added rennet interfered with curd syneresis and whey expulsion during cooking and use of UF preconcentrated skim milk resulted in an increase in yield, total solids and protein of the curd.
N‐Nitrosamine Analysis in Beer Using Thermal Desorption Injection Coupled with GC‐TEA
Authors: BILLEDEAU STANLEY M. , MILLER BARBARA J. , THOMPSON HAROLD C. 
Published: August 2006

ABSTRACTA fast and sensitive method is described for determining a mixture of volatile N‐nitrosamines in beer and other malt products. It consists of direct extraction of the sample with dichloromethane, volume reduction, cleanup by trapping volatiles onto Tenax‐TA, and thermal desorption injection into a capillary gas chromatograph‐thermal energy analyzer. Average recovery of N‐nitrosodimethylamine added to beer ranged from 70 to 81%. N‐Nitrosodimethylamine and N‐nitrosopyrrolidine were detected in 10 samples of various domestic and imported beers analyzed. Total volatile N‐nitrosamine concentrations ranged from 0.03 to 1.10 ppb in beer. Minimum detection limit of the method was 0.01 ppb for N‐nitrosodimethylamine, a 10‐fold increase in sensitivity compared to other similar methods.