bluuebunny/crossref_metadata_2025_split huggingface dataset:
METHOD FOR DETERMINING THE α‐TOCOPHEROL CONTENT OF CITRUS ESSENTIAL OILS
Authors: WATERS R. D. , KESTERSON J. W. , BRADDOCK R. J. 
Published: August 2006

ABSTRACTA simple and reliable method for determining the amount of naturally occurring α‐tocopherol in citrus essential oils is presented. The unsaponified oil is streaked directly onto a Silica Gel G TLC plate and developed in a benzene‐methanol solution to effect separation of tocopherols. The α‐tocopherol band is scraped from the plate and eluted with small volumes of absolute ethanol so that subsequent concentration of the fraction is not necessary. Ferric chloride‐bipyridyl reagents are added to the eluent and the absorption at 520 nm is determined using a spectrophotometer. A standard curve is prepared using the same procedure so as to eliminate the need for using correction factors.
REFRIGERATED STORAGE OF PREPACKAGED SALAD VEGETABLES
Authors: PRIEPKE P. E. , WEI L. S. , NELSON A. I. 
Published: August 2006

ABSTRACTThis study was done to characterize the changes that occur during refrigerated storage of six salad vegetables individually and in a mixture. Salad‐cut and intact lettuce, carrot, celery, radish, green onion and endive, and a salad mixture were stored at 4.4°C in packages made from a film having low gas permeability. Respiration of individual vegetables during storage showed two patterns: carrot and celery respired throughout the storage time while respirations by the others was halted after a few days. Respiration of cut vegetables exceeded that of intact. Total plate counts (TPC) for intact vegetables in storage increased slower than for cut vegetables; lettuce and endive showed higher TPC than the others. The cut vegetables were invariably poorer in organoleptic quality. Mixed vegetable salads were sealed with either air or an atmosphere containing 10.5% CO2, 2.25% O2. After 2‐wk storage, organoleptic evaluation indicated that the chemical treatments were generally of no value and in some cases were even detrimental but the modified initial headspace was beneficial.
USE OF LINEAR RATING SCALES FOR THE EVALUATION OF BEER FLAVOR BY CONSUMERS
Authors: EINSTEIN MARGERY A. 
Published: August 2006

ABSTRACTIn this study, beer flavor attributes as well as preference were measured using linear rating scales. Each scale was undefined except for a descriptive term which anchored either end (e.g., Bitter….Not Bitter). This technique was used to determine if consumers could discriminate between three beers: two “light” and a third “Not‐So‐Light” beer brewed with more malt and hops and considered to be “more flavorful” than the others. Coded beers were presented to 200 untrained beer drinkers half of whom claimed to prefer “more flavorful” beer. The Not‐So‐Light beer was found to have greater flavor intensity, body, bitterness and aftertaste than the light beers. Those who prior to testing stated they preferred more flavorful beer were capable of detecting the flavor difference and among the three beers, preferred the Not‐So‐Light.
FACTORS INFLUENCING STRESS CRACKS IN FRANKFURTERS DURING COOKING AND IN STORAGE
Authors: RAO V. N. M. , WEBB N. B. 
Published: August 2006

ABSTRACTBiological and food materials can develop stress cracks under the influence of variable temperature and moisture gradients. Frankfurter sausages, from a molecular concept are a heterogenous system, but for engineering purposes the molecular structure may be disregarded and can be treated as a continuum. In the present investigation a continuous Maxwell model was assumed to represent the frankfurters subject to variable temperature and moisture conditions. Utilizing the techniques of linear viscoelasticity, an expression for the mechanical stiesses in a cylinder was obtained. Uniaxial modulus as a function of time and temperature was determined experimentally and the resulting data were analyzed to obtain time‐temperature shift factors, relaxation time and a master curve for the modulus. The temperature as a function of radius and time was determined during cooking, and an algebraic expression for axial, tangential and radial stresses was developed. The maximum shearing stresses exceeded failure stress of the frankfurters, thus explaining the development of cracks.
EXPERIMENTS WITH CONTINUOUS IMMERSION CHILLING OF BROILER CARCASSES ACCORDING TO THE CODE OF PRACTICE
Authors: MULDER R. W. A. W. , DORRESTEIJN L. W. J. , HOFMANS G. J. P. , VEERKAMP C. H. 
Published: August 2006

ABSTRACTExperiments were carried out with an immersion chiller operated according to the Code of Practice for immersion chilling of broiler carcasses proposed by AVEC, the European Association of Poultry Producers. Chilling, water uptake and microbiological quality of the broiler carcasses were investigated. Total water consumption in two different weeks of experiments was 21/2 and 31/2 liters of water per carcass. The spray washer used 1 liter water per carcass during both weeks. In these experiments the average temperature of the carcasses after the chilling operation was well below 10°C (7.7°C and 7.2°C). The small differences in the average end temperatures make the use of 31/2 liter water per carcass unacceptable from an economic point of view. The water uptake was in agreement with the Code (below 8%). Microbiological quality of the immersion chilled broiler carcasses was slightly lowered by the process as case cleaning and disinfection of the equipment was inadequate. With proper equipment sanitation, microbiological condition of the carcasses was improved by spray cleaning and immersion chilling with a total water consumption of 21/2 liters of water per carcass.
A SCANNING ELECTRON MICROSCOPY STUDY OF EFFECTS OF PROCESSING ON CRUSTACEAN MUSCLE
Authors: GlDDlNGS G. G. , HILL L. H. 
Published: August 2006

ABSTRACTScanning electron microscopy (SEM) was employed to evaluate structural damage to blue crab (Callinectes saupidus) muscle resulting from thermal processing combined with freezing preservation in the course of developing the methodology for applying SEM to the study of processinglpreservation effects on muscle tissue. Specimens dissected from thermally processed, fast and slow frozen, conventionally frozen stored crabmeat were glutaraldehyde‐fixed, solvent exchanged, freeze fractured, critical point dried, gold coated and examined and photographed with an Etec “Autoscan” microscope. Gross structural damage to the thermally processed tissue due to ice crystal formation and growth was clearly observable in low magnification (ca. 150×) micrographs of freeze‐fractured transverse surfaces. Ice crystal formation and growth followed the well documented patterns associated with fast and slow frozen native (i.e., raw) muscle tissue studied in thin section by means of transmission microscopic techniques following conventional freezer storage. It was determined that the low magnification images best depicted gross structural damage to intact fibers or fiber bundles while high magnifications (ca. ≥1000×) depicted ultrastructural organization and damage quite satisfactorily. An accelerating voltage of 10 Kev was adequate for the former whereas 20 Kev proved superior in the latter case, although the risk of‘charging’ was increased at the higher voltage. An osmium post‐fix was found to be unnecessary, gluteraldehyde being adequate. Freeze fracturing was essential for revealing‘intracellular’ damage especially, and critical point drying appeared to be superior to freeze drying prior to gold coating. Crustacean muscle is especially well suited to SEM study.
EFFECT OF PURIFIED AND NONPURIFIED PLANT FIBERS ON FECAL OUTPUT AND COMPOSITION
Authors: SPILLER GENE A. , AMEN RONALD J. 
Published: August 2006

ABSTRACTIn recent years, much interest has been focused on the effects of dietary plant fibers on human nutrition. However, improper definition of the plant fiber under investigation and insufficient consideration of the interactions of plant fibers with other dietary components has resulted in some contradictory results. The pig‐tailed monkey (Macaca nemestrina) is physiologically similar to humans and has been used in this study to Investigate the effect of a purified plant fiber (PPF) and a nonpurified plant fiber (NPPF) on fecal output and composition. Fiberfree diets were used as a control. The experimental diets contained corn oil, coconut oil plus 0.1% cholesterol, or coconut oil plus 0.5% cholesterol, in addition to the plant fibers. The effect of the NPPF and PPF on fecal output and composition varied with the parameter studied, and additionally there appear to be interactions between the plant fibers and dietary lipids. This study points to the need for a more careful definition of plant fibers with regard to its purified or nonpurified state, and a recognition of the interactions between plant fibers and other macronutrients in the diet.
HYDROCARBON PRODUCTION FROM FREEZE‐DRIED MEATS
Authors: SEO C. W. 
Published: August 2006

ABSTRACTThe possibility of utilizing hydrocarbon measurement to follow lipid oxidation in freezedried foods was explored. In freeze‐dried meats, TBA reactive substances (a common indicator of lipid oxidation) and hydrocarbons were analyzed during storage of control and phosphate treated meats. TBA numbers were initially much higher in control than in phosphate‐treated meats, but decreased steadily during storage, presumably from reactions with other food components. Malonaldehyde added directly to meat also decreased. Unexpectedly, methane was the major hydrocarbon from both the control and the phosphate treated meats with significant amounts of ethane and propane and traces of butane and pentane. Further evidence is needed on the origin of methane and any relationship between its production and the overall quality of freezedried meats.
SKIM MILK FORTIFICATION USING BLENDS OF SKIM MILK ULTRAFILTRATE AND COTTAGE CHEESE WHEY
Authors: MATTEWS M. E. , AMUNDSON C. H. , HILL C. G. 
Published: August 2006

ABSTRACTPermeate (pH 6.71) from ultrafiltration of skim milk was blended 1:1 and 2:1 (w/w) with whey (pH 4.68) resulting from production of cottage cheese from skim milk retentate. Blends were condensed to 50% solids and used to increase. solids concentration of skim milk by up to 2%. With increasing solids addition, skim milk pH declined and ash, lactose, and protein concentrates (wet weight basis) increased. The ratio of undenatured whey protein nitrogen:casein nitrogen increased by 50% in milk fortified with 2% added solids provided by condensed 2:1 permeate:whey blend. Bacteriological quality of fortified samples was satisfactory. Sensory evaluations indicated that skim milk fortification limits using 1:1 and 2:1 permeate:whey blends were 0.5 and 1.0% added solids, respectively.
SOYBEAN EXTRUDED PRODUCT: A RESPONSE SURFACE ANALYSIS
Authors: AGUILERA J. M. , KOSIKOWSKI F. V. 
Published: August 2006

ABSTRACTResponse Surface Analysis (RSA) was used to study the effect of three variables, process temperature (120, 145 and 170°C), feed moisture content (20, 30 and 40%) and screw speed (800, 900 and 1000 rpm) on extrudate characteristics. Unheated soybean flakes extruded under different conditions were subjected to Warner‐Bratzler shear (WBS), water absorption (WA) measurements and residual trypsin inhibitor activity (TIA) assays. Low feed moisture contents induced higher internal heat production causing residual TIA in the product to be lower than expected, WA to increase and WBS to be independent of process temperature (at constant screw speed of 900 rpm). Variation of screw speed permitted the attainment of desired values of product characteristics when moisture and temperature had to be fixed.
ENZYMATIC AND ULTRASONIC TECHNIQUES FOR SOLUBILIZATION OF PROTEIN FROM HEAT‐TREATED COTTONSEED PRODUCTS
Authors: CHILDS E A. , FORTÉ J. F. 
Published: August 2006

ABSTRACTExtraction of protein from cottonseed meal was fourfold more efficient when the meal was treated with trypsin than when treated with ultrasonic energy. Combination of the two techniques caused efficient protein extraction with low expenditures of time, enzyme and energy. The extracted proteins bound > 3.5 ml oil/g concentrate and > 2.4g water/g concentrate and emulsified > 325 ml oil/g concentrate.
PROTEIN FORTIFICATION OF CORN TORTILLAS WITH OILSEED FLOURS
Authors: GREEN J. R. , LAWHON J. T. , CATER C. M. , MATTIL K. F. 
Published: August 2006

ABSTRACTIn work performed at the Food Protein R&D Center, three oilseed flours‐deglanded liquid cyclone process (LCP) cottonseed flour, glandless cottonseed flour, and a high nitrogen solubility soy flour were used to fortify corn tortillas. Tortillas containing each of these flours blended with a corn tortilla flour to give 11%, 13%, and 15% protein in the blends were statistically compared in sensory tests for flavor, texture, and overall acceptability. An analysis of variance performed on panel scores indicated that the panel had no preference among the corn control tortillas and tortillas fortified with LCP and glandless cottonseed flours. The panel did, however, show a significant preference for each of these tortillas over soy‐fortified tortillas. In color comparisons made with a Hunter Color‐Difference meter, tortillas fortified with deglanded LCP cottonseed flour were increased in color over that of tortillas fortified with the other flours at the 11% protein level. As the amount of oilseed flours increased above the 11% blend level, the color of tortillas fortified with glandless and LCP increased noticeably. However, the color of soy‐fortified tortillas essentially remained the same. Fortification of tortillas at the 11%, 13% and 15% blend levels increased the total protein by 18%, 40% and 61%, respectively. These tests indicated that protein‐enriched tortillas can be prepared using oilseed flours.
Inhibition of Clostridium botulinum by curing salts in pasteurized pork slurry
Authors: ROBERTS T. A. , JARVIS B. , RHODES ANNETTE C. 
Published: August 2006

SummaryThe interaction of sodium chloride (salt), sodium nitrite and storage temperature on toxin production and spoilage by Clostridium botulinum was studied in meat slurry at pH 6.0. Over six months storage greatest inhibition at 1.8% or 3.5% salt (on water phase) was observed at 15°C with less at 17.5°C. Little inhibition occurred at these salt concentrations even in the presence of 300 mg kg−1 sodium nitrite at 20, 22.5 and 25°C. A pronounced salt‐nitrite‐time interaction was observed at the lower incubation temperatures. the level of the spore inoculum (101, 103 or 105) only affected the extent of spoilage or toxicity at 15°C Toxin formation without overt spoilage was obtained occasionally, especially at 15°C.
Thermodynamics of water vapour sorption by sugar beet root
Authors: IGLESIAS HÉCTOR A. , CHIRIFE JORGE , VIOLLAZ PASCUAL 
Published: August 2006

SummaryPreviously obtained water sorption isotherms were used for the calculation of thermodynamic functions of water vapour sorption in sugar beet root and its main components, namely the water insoluble fraction and sucrose. Integral molar enthalpy, entropy and free energy were calculated as a function of moisture content and several hypotheses were advanced in order to explain the values observed. These hypotheses were mainly concerned with configurational modifications of the adsorbents during the course of sorption.
Micro‐organisms in dried foods: their significance, limitation and enumeration*
Authors: MOSSEL D. A. A. , SHENNAN JEAN L. 
Published: August 2006

SummaryGood manufacturing practice (GMP) should form the basis of microbiological quality control in the processing of foods, especially dried products with their extremely heterogeneous microflofa. Dried foods can be separated into different classes each carrying specific microbiological risks. the significance of a microbiological criterion for a particular product must be deduced by studying the intrinsic properties, mode of processing and anticipated fate of the food before reconstitution and its usual culinary preparation and use. Standards should therefore be limited to those species, genera or groups of organisms that are relevant for a given category of dried food.Reliable and reproducible methods and the correct interpretation of results are essential elements in microbiological monitoring. There is an urgent need for proper evaluation and standardization of methodology, paying particular attention to the resuscitation of sublethally impaired cells of various microorganisms occurring in dried foods. Once criteria and methods have been chosen, acceptable levels (specifications) can be determined for all pertinent groups or species. These levels should be derived from surveys of similar commercially available products whose manufacture by GMP has been previously verified.
Recovery of anthocyanins from wine distillation wastes
Authors: PERI G. , BONINI V. 
Published: August 2006

SummaryAdsorption of anthocyanins from red wine distillation wastes was carried out using an insoluble polyvinylpyrrolidone resin (Polyclar AT) and a nylon formulation. Comparison of adsorption data which were plotted according to the Freundlich isotherm show that Polyclar is a stronger adsorbent than nylon and that adsorption capacity is higher at lower temperature and concentration. Study of the kinetics shows that adsorption on Polyclar is almost immediate, while adsorption on nylon requires more than 24 hr to reach completion. This is probably due to the slow penetration of the solution into the finely porous structure of nylon. Different operating modes for desorption show that higher yields were obtained with multiple extraction from Polyclar and with batch countercurrent extraction from nylon. In any case desorption from nylon gives higher yields than from Polyclar. Qualitative and quantitative analyses show that both extracts contain, together with monomeric anthocyanins, considerable amounts of simple phenolics and, in the case of nylon, tannins and anthocyanin‐tannin copolymers.
The control of enzymic browning in fruit juices by cinnamic acids
Authors: WALKER JOHN R. L. 
Published: August 2006

SummaryThe use of cinnamic, p‐coumaric and ferulic acids to control the browning of apple juice has been investigated. Concentrations of cinnamic acid greater than 0.5 mM effectively prevented browning for over 7 hr. A simple method for estimating the minimum concentration of inhibitor required for a particular variety or blend of juice is outlined.
The effect of lupin protein isolation procedures on the emulsifying and water binding capacity of a meat‐protein system
Authors: MANRIQUE J. , THOMAS M. A. 
Published: August 2006

SummaryA study on the emulsifying capacity and water binding capacity of lupin protein (isolates and concentrates) using various isolation procedures was carried out. These procedures included protein extraction in single or double step in alkaline or acid conditions by the use of a wet or dry milling technique. Different ion conditions were also used. For comparison, soya bean and lupin protein were extracted through a co‐precipitation procedure.Protein extraction by wet milling and then precipitation and drying at isoelectric pH promoted water binding capacity, while dry milling and alkaline extraction enhanced the emulsifying capacity.Protein co‐precipitation and ion environmental conditions are other factors influencing the emulsifying capacity and water binding capacity. The proper choice of these parameters will determine the optimum conditions for emulsifying and water binding capacity of a protein isolate or concentrate.
The use of a rotational fitting technique in the interpretation of sensory scores for different characteristics
Authors: HARRIES J. M. , MacFIE H. J. H. 
Published: August 2006

SummaryA rotational fitting technique, previously described, has been applied to two sets of data from experiments involving sensory perception, to examine mutual relationships between the characteristics scored. In both cases, considerable insight has been gained into the way in which assessors scored the characteristics, which can be used as the basis for economy in designing future experiments of the same type.
Nutritive value of proteins in a canned meat product
Authors: BENDER A. E. , HUSAINI A. E. 
Published: August 2006

SummaryNine samples of canned meat‐with‐onions‐and‐gravy were assayed biologically for net protein utilization and analysed for hydroxyproline as a measure of the collagen content.NPUs ranged from 40 to 59, compared with 78 for moderate quality meat; two samples contained 20% collagen compared with 14% for the moderate quality meat.The NPU of meat autoclaved in the laboratory in the presence of wheat flour and glucose was 70 compared with a value of 78 for the same meat autoclaved alone.It is concluded that the low NPU value of the canned meat products is due both to the high content of connective tissue and to the loss of available methionine on canning in the presence of the other foodstuffs.
The ultrastructure of unmodified and chemically‐modified tapioca starch granules as revealed by the freeze‐etching technique
Authors: ALLEN J. E. , HOOD L. F. , PARTHASARATHY M. V. 
Published: August 2006

SummaryThe ultrastructure of tapioca starch granules was studied using the freezeetching technique in an attempt to overcome the problems associated with the other methods of preparation for electron microscopy. A chemically‐modified tapioca starch was also studied to ascertain whether chemical modification affected granule structure. Variations in fracture faces were observed in both modified and unmodified granules suggesting that organization within the granules was not homogenous. Particles were present on granule fracture faces. the size range of the particles was 4 to 10 nm in the unmodified and 6 to 15 nm in the modified granules. These observations were similar to those found by others in freeze‐etched starch granules and must be considered to be of some structural significance. In contrast to the fracture face, the outer surface of the granules was smooth and particles were not evident.
MIGRATION OF MINOR CONSTITUENTS FROM FOOD PACKAGING MATERIALS
Authors: GILBERT SEYMOUR G. 
Published: August 2006

ABSTRACTTechniques for the evaluation of potential migration of minor food packaging materials constituents are discussed with emphasis on vinyl chloride monomer (VCM) migration including recently developed methods of analysis. These methods combined with sorption isotherm theory enable calculation of the maximum allowable concentration of a potential migrant (e.g., VCM) in a packaging material corresponding to an “effective zero” migration to the contacting phase.
A computer method for the analysis of dilatometric measurements on fats
Authors: MURPHY M. F. , BRADY J. P. 
Published: August 2006

SummaryComputer programs were developed for the detailed analysis of raw dilatometric data on fats. the method calculates and plots the best fit polynomial curves of temperature versus the following:(a) percentage solid fat;(b) percentage solid change per °C and(c) specific volume.The best fit equation of different fats can be used to determine theoretically the melting behaviours of fat mixtures and the ideal proportions of different fats to be blended together to approximate a desired fat in melting characteristics between any prescribed temperature limits.Curves as high as sixth order can be fitted to utilize shoulder and toe portions of the analytical curves without distorting straight line segments.
Diffusion phenomena during the decaffeination of coffee beans*
Authors: BICHSEL BERNARD , GÁL STEFAN , SIGNER RUDOLF 
Published: August 2006

SummaryThe diffusion of caffeine in green coffee beans was investigated at atmospheric pressure using dichlormethane as a solvent.The diffusion coefficient of caffeine was determined as a function of temperature and water content of the beans. the mathematical treatment was based on Fick's second law of diffusion applied to a spherical model.The apparent diffusion coefficients are in the range of 0.2‐1.1. 10−6 cm2 sec−1.