bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effects of Pretreatment on Functional and Nutritional Properties of Cowpea Meal
Authors: PHILLIPS R. D. , CHINNAN M. S. , BRANCH A. L. , MILLER J. , McWATTERS K. H. 
Published: August 2006

ABSTRACTThe efficiency of decorticating cowpeas was improved by hydrating to 25%, then drying to ˜10% moisture. Effects of drying temperature (50°, 70°, 90°, 110°, and 130°C) on functional and nutritional properties of cowpea meal were assessed. Extraction rate (yield) was unaffected by heating. Average particle size and water absorption of meal were greatest for intermediate temperatures. Starch was not gelatinized at any temperature. Reduction in protein solubility, which occurred at temperature 90°C., was associated with changes in gel electrophoresis patterns. Protein solubility was negatively correlated with previously reported values for specific gravity and apparent viscosity of cowpea pastes. Increases in drying temperature reduced thiamin content and increased browning of the meal.
Emulsification Properties of Succinylated Canola Protein Isolate
Authors: PAULSON ALLAN T. , TUNG MARVIN A. 
Published: August 2006

ABSTRACTEmulsification properties of unmodified and succinylated canola (rapeseed) protein isolate (54 and 84% modification of free amino groups) were examined over a wide range of pH values (pH 3.5–11.0) and sodium chloride concentrations (0.0–0.70M). Both emulsification activity and emulsion stability were increased by succinylation, but extensive succinylation was not required to significantly improve these properties. Multiple regression analyses indicated that emulsification activity was related to protein solubility, hydrophobicity, zeta potential and flow behavior of aqueous dispersions of the proteins. Emulsion stability was affected by protein solubility, zeta potential, apparent viscosity of protein dispersions and difference in density between the aqueous and oil phase.
Isolation and Characterization of Hemicellulose and Cellulose from Sugar Beet Pulp
Authors: WEN L.F. , CHANG K.C. , BROWN G. , GALLAHER D.D. 
Published: August 2006

ABSTRACTVarious conditions for the extraction of hemicellulose and cellulose from sugar beet pulp were examined, including pulp particle size, temperature of EDTA extraction, temperature and concentration of alkaline extraction, and delignification time. A procedure using 60 mesh pulp, 85°C EDTA extraction of pectins, 10% NaOH extraction at 25°C followed by one hour delignification gave the highest yields. Molecular weights of hemicellulose ranged from 40,000 to 150,000 daltons for the A form and 10,000 to 150,000 daltons for the B form. The monosaccharide composition of hemicellulose A and B differed significantly. Hemicellulose B had the highest water‐holding capacity followed by hemicellulose A and cellulose. Viscosity of the hemicelluloses was very low.
Optimum Extrusion‐Cooking Conditions for Maximum Expansion of Corn Starch
Authors: CHINNASWAMY R. , HANNA M.A. 
Published: August 2006

ABSTRACTNormal corn starch was extrusion‐cooked in a C. W. Brabender Laboratory model single‐screw extruder at various extruder barrel temperatures, screw speeds, feed rates, and moisture contents. The expansion ratios and shear strengths of the products were highly dependent on extrusion‐cooking conditions. The maximum expansion ratio of 16.1 was obtained when 14% moisture content (d.b.) starch was fed at a rate of 60g min‐1 with a screw speed of 150 rpm, a barrel temperature of 140°C and a die‐nozzle L/D ratio of 3.1. The shear strengths of the extruded starch products were inversely proportional to the expansion ratios.
Microstructural Changes During Steam Peeling of Fruits and Vegetables
Authors: FLOROS JOHN D. , CHINNAN MANJEET S. 
Published: August 2006

ABSTRACTMicrostructural changes of the fruit tissue during a steam‐peeling process were studied and critically evaluated using pimiento pepper (Capsicum annum L. cv.‘Truhart’) as a model commodity. The high temperature of the steam resulted in melting and reorganization (phase transition) of the cuticular waxes on the surface of the fruit. Heat transfer increased the temperature inside the fruit, which in turn caused vaporization of the cell fluids, increased internal pressure, occurrence of various biochemical reactions (hydrolysis of carbohydrates, breakdown of pectins) and finally rupture of cell walls and separation of the skin. A possible mechanism of peeling is discussed and a multistage peeling process is introduced to improve product yields and reduce peeling losses.
Mixed Culture Fermentation of Cucumber Juice with Lactobacillus plantarum and Yeasts
Authors: DAESCHEL M. A. , FLEMING H. P. , McFEETERS R. F. 
Published: August 2006

ABSTRACT Saccharomyces cerevisiae and Saccharomyces rosei were tested for use in mixed culture fermentation of cucumber juice with Lactobacillus plantarum. Extent of sugar utilization and the ratio of products formed (lactic acid:ethanol) were influenced by time of inoculation and cell numbers of each microorganism. Sugar fermentation was complete within 6 days at 28°C when similar numbers of bacteria and yeasts were added simultaneously, or when yeasts were added before the bacteria. Sugar remained when only L. plantarum was added, or when yeasts were added in low numbers. Glycerol was produced when yeasts were present, the concentration being directly related to NaCl concentration. Results suggest advantageous uses of yeasts to complete fermentation and to modify acidity.
Computer Modeling of Gas Composition and Color Development of Tomatoes Stored in Polymeric Film
Authors: YANG C. C. , CHINNAN M. S. 
Published: August 2006

ABSTRACTA computer model was developed to predict changes in the gaseous environment (O2 and CO2 concentration) of ripening tomatoes packaged in polymeric bags for a long period of storage. The gas model was then combined with the color development model derived by the authors in a separate study to yield an integrated model. The integrated model was validated for two different weights of tomatoes at the “turning” color stage and stored in two types of films.
Altered Oxygen Permeation Through Packaging Polymers in Contact with Liquids—a Mathematical Model Confirmed in a Dilute Xanthan Gum Solution
Authors: SADLER G.D. , NELSON P.E. 
Published: August 2006

ABSTRACTThe ability of liquids to reduce oxygen permeation through low density polyethylene (LDPE), oriented polypropylene (OPP), polyethylene terepthalate (PET), and polyvinylidene chloride (PVTDC) films was mathematically modeled using a water/xanthan solution as a model medium. For low barrier films (LDPE and OPP), the medium substantially reduced oxygen permeation. In PET, an intermediate barrier, the medium produced a recognizable, but minor reductions in permeation. For the highest barrier (PVDC), the medium's influence on permeation was almost unidentifiable. The effect of the medium's oxygen solubility constant and diffusion coefficient on permeation was also examined. For all films, reduction in permeation became significant only after solubility and diffusion values fell below 40% of water values.
Detection of Free Radicals in Beer Oxidation
Authors: KANEDA HIROTAKA , KANO YUKINOBU , OSAWA TOSHIHIKO , RAMARATHNAM NARASIMHAN , KAWAKISHI SHUNRO , KAMADA KOZO 
Published: August 2006

ABSTRACTShort‐lived radicals produced during the incubation of beer at 60°C were detected by electron spin resonance (ESR) spectroscopic analysis using N‐tert‐butyl‐α‐phenylnitrone (PBN) as a spin trapping reagent. The hyperfine splitting (hfs) constants were 15.7 ± 0.2 G and 3.2 ± 0.2 G for αN and aβH, respectively. The hfs constants of PBN adducts produced by Co60γ irradiation were 15.6 ± 0.3 G and 3.1 ± 0.2 G for αN and αβH in beer and 15.7 ± 0.3 G and 3.3 ± 0.3 G for αN and αβH in double distilled water. It is proposed, therefore, that short‐lived radicals produced during the incubation of beer at 60°C may be hydroxyl radicals.
Sensory Properties of Naturally Occurring Capsaicinoids
Authors: KRAJEWSKA ANNA M. , POWERS JOHN J. 
Published: August 2006

ABSTRACTSensory evaluation of isolated natural capsaicinoids showed that there was a significant linear relationship between pungency and concentration. Detection thresholds were evaluated using an ASTM method. Pungency thresholds were calculated using the established relationships between pungency and concentration of individual compounds. Total pungency of a mixture of capsaicinoids was highly correlated with the sum of pungencies of individual capsaicinoids. Determination of the total pungency of Capsicum extracts can be accomplished by adding the pungencies of individual capsaicinoids upon multiplication of their pungency threshold values by their respective concentrations.
Effect of Solute Type on Sorbate Resistance in Zygosaccharomyces rouxii
Authors: LENOVICH L.M. , BUCHANAN R.L. , WORLEY N.J. , RESTAINO L. 
Published: August 2006

ABSTRACTThe effect of sorbate on the growth of Zygosaccharomyces rouxii was evaluated at reduced aw using sucrose, glucose and polyethylene glycol (PEG). Sorbate‐adapted and unadapted cells were grown aerobically at pH 5.0 in media adjusted to 0.92 aw by addition of the solutes. Sorbate resistance by unadapted cells increased in the order of glucose < PEG < sucrose. Solute type had little effect on sorbate resistance by sorbate‐adapted cells in media containing glucose and sucrose. The combination of PEG and 400 μg/mL sorbate was less inhibitory to sorbate‐adapted cells than PEG with 0 μg/mL and 800 μ‐g/mL of sorbate.
Nitrite Mode of Action: Inhibition of Yeast Pyruvate Decarboxylase (E.C. 4.1.1.1) and Clostridial Pyruvate:Ferredoxin Oxidoreductase (E.C. 1.2.7.1) by Nitric Oxide
Authors: McMINDES M.K. , SIEDLER A.J. 
Published: August 2006

ABSTRACTThe effects of nitric oxide (NO) on the nonoxidative decarboxylation of pyruvate were studied using yeast pyruvate decarboxylase (PD) as a model. PD was inhibited by NO (50% inhibition 0.5 mM) under anaerobic but not under aerobic conditions. Prior inhibition by NO was not reversed by aerobic conditions. Sodium nitrite (0.5 mM) was not inhibitory. Inhibition of PD by NO was markedly enhanced in the presence of ascorbate. A preparation of pyruvate:ferredoxin oxidoreductase (PFO) from Clostridium perfringens (3624 A) was inhibited by NO (50% inhibition 0.025 mM) but not by sodium nitrite (1.0 mM). These results suggest that the thiamin dependent decarboxylation of pyruvate may be an additional site for the antimicrobial mode of action of nitrite independent of the iron‐sulfur center of PFO and supports the concept that the active principle is NO.
Mathematical Model of Simultaneous Heat and Mass Transfer in Food with Dimensional Changes and Variable Transport Parameters
Authors: BALABAN M. , PIGOTT G.M. 
Published: August 2006

ABSTRACTThe variable grid central finite difference method was used in the solution of simultaneous heat and moisture transfer (SHMT) equations with variable transport parameters, providing predictions of local moisture content, temperature, and dimensional changes in an infinite slab at any time during processing. The model was applied to the air drying of ocean perch (Sebastes marinus). Good agreement between experimental results and model predications indicated that the method could be successfully applied to SHMT operations in foods involving dimensional changes.
Study of Flavor Compounds of Essential Oil Extracts from Edible Japanese Kelps
Authors: KAJIWARA TADAHIKO , HATANAKA AKIKAZU , KAWAI TETSUO , ISHIHARA MASAKAZU , TSUNEYA TOMOYUKI 
Published: August 2006

ABSTRACTVOLATILE OILS isolated by steam distillation of fresh edible kelps (Laminaria angustata, L. japonica, Kjellmaniella crassifolia, Costaria costata, Ecklonia cava, Alaria crassifolia, Undaria pinnatifida) were analyzed by GC and GC‐MS. The major component characterized in the volatile oils of the kelps was isolated and identified as a sesquiterpene alcohol known as cubenol. Flavor evaluation determined that this alcohol was an important contributor to the kelp flavor. Additional major components included (E, Z)‐2,6‐nonadienal, (E)‐2‐no‐nenal, (Z, Z)‐3,6‐nonadienal, (E, Z)‐2,6‐nonadienol, (E)‐2‐nonenol, myristic acid, and ω‐hexadecenoic acid.
Effect of Washing and Sodium Chloride on Mechanical Properties of Fish Muscle Gels
Authors: HENNIGAR C. J. , BUCK E. M. , HULTIN H. O. , PELEG M. , VARELTZIS K. 
Published: August 2006

ABSTRACTExcellent gels, as measured by fold test, were prepared from three species of fish without washing if NaCl were added. Dependent on species, excellent to adequate gels could be prepared from fish muscle without NaCl, provided that the minced tissue was washed prior to gel formation. Red hake formed an excellent gel, cod formed a good gel, and flounder formed a fair gel in the absence of NaCl, as judged by fold scores of 5, 4, and 3, respectively.
A Device for Measuring Oxygen Solubility in Fluids and Oxygen Permeation through Polymers having Fluid Contact
Authors: SADLER G. D. , NELSON P. , WATABE Y. 
Published: August 2006

ABSTRACTAn apparatus was developed which measured oxygen permeation from a gaseous environment into a liquid medium. Oxygen permeating the package material was detected in the liquid phase by an oxygen electrode. The oxygen permeation of 1 mil oriented polypropylene was 1417 cc/m2 day at 25°C. Slopes of permeation lines were related to the oxygen solubility of various aqueous media. The oxygen solubility of an air‐saturated 1.5% NaCl solution was 7.15 ppm O2. Permeability and solubility values were both within 3% of known standards. The solubility method was used to determine the oxygen concentration of air‐saturated single‐strength tomato juice. At 25°C, the sample contained 7.3 ppm O2.
Thin‐Layer Chromatography of Carotenoids with Tertiary Alcohol‐Petroleum Ether Solutions as Developing Solvents
Authors: FRANCIS GEORGE W. , ISAKSEN MORTEN 
Published: August 2006

ABSTRACTCarotenoid thin‐layer chromatography on silica layers using petroleum ether containing tert‐butanol or tert‐pentanol gave chromatograms with improved separation of oxygenated carotenoids compared with acetone‐petroleum ether systems. The effects on the retention of the individual compounds due to the presence of oxygenated substitutents were different for the tert‐alcohol and acetone systems. The tert‐alcohol systems thus provided separations not available with the acetone system.
Role of Ca++‐Dependent Proteases and Lysosomal Enyzmes in Postmortem Changes in Bovine Skeletal Muscle
Authors: KOOHMARAIE M. , BABIKER A.S. , MERKEL R.A. , DUTSON T.R. 
Published: August 2006

ABSTRACTBovine longissimus muscles excised at slaughter were compared to cross‐sectional slices of contralateral longissimus muscles obtained 12 hr postmortem for calcium‐dependent protease (CDP), cathepsins B, H and L activity, and myofibrillar fragmentation index (MFI). Slices were suspended in either Tris‐acetate buffer, buffer + ethylene diaminotetraacetic acid (EDTA), buffer + ethylene glycol‐bis (β, aminoethyl ether) N, N, N', N'‐tetraacetic acid (EGTA) or buffer + CaCl2 for either 1, 3, or 7 days while the postmortem associated changes were followed. EDTA, EGTA and Ca++ had no effect on cathepsin B, H or L activities. EDTA and EGTA treated slices had 149% whereas Ca++ 48% of control CDP activity. Postmortem changes were completed after 24 hr of Ca++ treatment but did not occur in EDTA‐ and EGTA‐treated slices. Thus, the changes observed during postmortem storage appeared to be associated with CDP activity rather than catheptic enzymes.
Effects of Inorganic Phosphates and Sodium Hydroxide on the Cooked Cured Color, pH and Emulsion Stability of Reduced‐Sodium and Conventional Meat Emulsions
Authors: KNIPE C.L. , OLSON D.G. , RUST R.E. 
Published: August 2006

ABSTRACTPhosphates that increased meat emulsion stability the most also caused the highest decrease in cured color development. The addition of 0.125% sodium hydroxide also reduced cured color development. Holding uncooked emulsions, containing either sodium tripolyphosphate or tetrasodium pyrophosphate, up to 60 min after emulsion preparation plus adding tetrasodium pyrophosphate later in the emulsification procedure improved cured color development upon cooking. In both cases, cooked pH increased as cured color improved, and emulsion stability declined. This suggested that phosphate effects other than, or in addition to, pH were involved in cured color development and emulsion stability.
Inability to Transfer Antibiotic Resistance in Escherichia coli on Meat Surfaces
Authors: MATTILA T. , O'BOYLE D. , FROST A.J. 
Published: August 2006

ABSTRACTThe surfaces of beef and chicken samples were inoculated with a mixture of a donor (resistant to tetracycline, streptomycin, chloramphenicol, ampicillin, neomycin and sulphonamide), and a recipient strain of Eschetichia coli. Meats were maintained at 20°C and 4°C and sampled daily. Transfer of antibiotic resistance could not be demonstrated at either temperature. The recipient strain survived without significant growth at 4°C, but failure to transfer antibiotic resistance at 20°C was considered to be due to the sessile growth of the organisms enclosed in a dense glycocalyx, precluding close contact between the organisms.
Determination of Moisture, Fat and Protein in Spray‐Dried Whole Egg by Near Infrared Reflectance Spectroscopy
Authors: WEHLING R. L. , PIERCE M. M. , FRONING G. W. 
Published: August 2006

ABSTRACTNear infrared reflectance (NIR) spectroscopy was used to measure moisture, protein, and fat in spray‐dried whole egg. Calibrations were developed for a commercial, filter monochromator NIR instrument and tested against standard methods. A standard error of performance (SEP) of 0.15% was obtained for moisture using a calibration based on three wavelengths. Protein and fat determinations by NIR were susceptible to variability due to sample particle size differences. Calibrations employing three wavelengths were used to measure protein and fat in samples of uniform particle size (SEP = 0.20% and 0.28%, respectively), but it was necessary to utilize additional wavelengths to adequately measure these constituents in samples having particle size variability (SEP = 0.38% for both protein and fat).
Anti‐E. coli lmmunoglobulin Y Isolated from Egg Yolk of Immunized Chickens as a Potential Food Ingredient
Authors: SHIMIZU MAKOTO , FITZSIMMONS ROBERT C. , NAKAI SHURYO 
Published: August 2006

ABSTRACTActive immunoglobulin (IgY) was isolated from egg yolk of chickens immunized with formalin‐treated E. coli. The antibody activity was measured by enzyme‐linked immunosorbent assay using E. coli lipopolysaccharide as an antigen. The anti‐E. coli IgY aggregated the bacterial cells and inhibited their growth in vitro. IgY was relatively heat‐stable without loss in antibody activity by pasteurization. IgY was stable at pH above 4, but was more susceptible to pepsin than bovine IgG, while appreciable activity was retained by IgY after trypsin‐ and chymotrypsin‐digestion. It appears possible, therefore, to use IgY for the fortification of food products, especially infant formulae.
Removal of Aflatoxin B1 from Peanut Milk Inoculated with Flavobacterium aurantiacum
Authors: HAO Y. ‐Y. , BRACKETT R. E. 
Published: August 2006

ABSTRACTThe ability of F. aurantiacum to reduce the aflatoxin B1 (AFB1) concentration was determined by inoculating about 109 stationary phase cells in AFB1‐contaminated phosphate buffer (PB). non‐defatted peanut milk (NDPM) and partially defatted peanut milk (PDPM). The AFB1 concentration and cell populations were determined periodically throughout the incubation (30°C). After 24 hr, the concentration of AFB1 decreased about 40% in PB, 23% in NDPM and 74% in PDPM. Viable cell population decreased less than one log10 CFU/mL in all liquids but increased about 0.8 log10 unit in control PDPM. AFB1 recovery increased about 30% in proteolysed PDPM but proteolysis had no effect on recovery from NDPM.
Technology of Weaning Food Formulations Prepared from Germinated Cereals and Legumes
Authors: MARERO L.M. , PAYUMO E.M. , LIBRANDO E.C. , LAINEZ W.N. , GOPEZ M.D. , HOMMA S. 
Published: August 2006

ABSTRACTThe use of germinated cereals and legumes in reducing bulk of weaning foods was investigated. The blends were formulated and studied for their viscosity, acceptability, and quality. Germinated rice‐mung‐bean, germinated rice‐cowpea, germinated corn‐mungbean and germinated corn‐cowpea (germination period was 72 hr for rice/corn and 48 hr for mungbean/cowpea) indicated viscosity reduction from about 20,000 cps to about 3,000 cps at the 70:30 ratio with concomitant good scores in general acceptability. About 400 mL gruel prepared from the formulations met l/3 RDA for protein and energy requirements of infants. The products were found stable for 6 months, mi‐crobially safe, and well‐tolerated by the infants.
Nutritional Characteristics of Weaning Foods Prepared from Germinated Cereals and Legumes
Authors: MARERO L.M. , PAYUMO E.M. , AGUINALDO A.R. , HOMMA S. 
Published: August 2006

ABSTRACTAcceptable and microbiologically safe weaning food formulations prepared from 70:30 combination of germinated rice:mungbean, germinated rice:cowpea, germinated corn:mungbean, and germinated corn:cowpea were nutritionally evaluated. Germination reduced the dietary bulk of the formulations due to decrease in viscosity of gruels, hence increasing their nutrient density. All blends had amino acid values that approximated the FAO reference pattern, except for the S‐containing amino acids. The rice‐based formulations were found superior to the corn‐based ones based on the chemical score for cys‐tine/methionine, net dietary protein energy and protein efficiency ratio. Germination increased the micronutrient contents of the formulations except for calcium.
Kinetics of Shrinkage of Mushrooms during Blanching
Authors: KONANAYAKAM M. , SASTRY S.K. 
Published: August 2006

ABSTRACTKinetics of shrinkage of mushroom tissue and whole mushrooms was investigated. Shrinkage of tissue was found to be described by three apparent first order reactions, consisting of an initial slow phase, a second rapid phase, and a third slow phase. The duration of each phase depended on temperature. The major part of the shrinkage took place during the rapid shrinkage period. Activation energies during this phase were 18.25 Kcal mole−1 and 16.80 Kcal mole−1 for mass and volume shrinkage, respectively. Results for whole mushrooms were consistent with those for tissue.
Modeling of Sequential Batch Ultrafiltration of Red Beet Extract
Authors: BAYINDIRLI A. , YILDIZ F. , ÖZILGEN M. 
Published: August 2006

ABSTRACTSequential batch ultrafiltration of red beet extract was studied by employing membranes of decreasing molecular weight cut‐off in sequence. A mathematical model was developed after considering the series of resistances of the polarized layer and the membrane, but not polymer solution interaction. Experimental data indicated that Sperry's type of expression which has been used to describe wine filtration was also valid for ultrafiltration. The data also revealed that in a special case of operation, when polarized layer resistance is considerably smaller than that of the membrane, the model reduces to a Darcy's law type of expression which is widely used in ultrafiltration.
Contribution of Lipids to Volatiles Generation in Extruded Corn‐Based Model Systems
Authors: BRUECHERT LINDA J. , ZHANG YUANGANG , HUANG TZOU‐CHI , HARTMAN THOMAS G. , ROSEN ROBERT T. , HO CHI‐TANG 
Published: August 2006

ABSTRACTVolatile compounds generated by model systems of zein, corn amylopectin and corn oil extruded at barrel temperatures of 120°C and 165°C were analyzed by GC and GU/MS. The largest quantities of lipid oxidation products were detected in systems containing all three components. In each system, the quantity of 2,4‐decadienal was low relative to the quantities of hexanal, heptanal, and benzaldehyde. Identification of the Maillard reaction products, 2‐methyl‐3(or 6)‐pen‐tylpyrazine, 2‐methyl‐3(or 6)‐hexylpyrazine, and 2,5‐dimethyl‐3‐pen‐tylpyrazine, suggested that lipid‐derived aldehydes might be involved in the formation of substituted pyrazines.