bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of Natural Fermentation on the Functional Properties of Protein‐Enriched Composite Flour
Authors: AHMED A‐HALIM R. , RAMANATHAM G. 
Published: August 2006

ABSTRACTThe functional properties of a naturally fermented composite flour made up of 30% edible defatted groundnut flour and 70% sorghum meal were compared with conventionally fermented sorghum meal. Fermentation increased the nitrogen solubility of the composite flour in the alkaline pH region. The increased protein of the composite flour (23%) improved the functionality of the meal as reflected in its better water‐absorption capacity, its water‐retention capacity, and its fat‐absorption capacity compared to values obtained with sorghum meal for the three functional properties, respectively. Natural fermentation resulted in the improvement of the water‐absorption capacity of the composite flour but decreased its water‐retention capacity and its fat‐absorption capacity. The fermented composite flour showed better foaming capacity and emulsification capacity than fermented sorghum meal. Fermentation helped to stabilize the foaming properties of the composite flour; however, it did not improve its emulsion stability.
Reaction Kinetics of the Denaturation of Whey Proteins in Milk
Authors: DANNENBERG FRANK , KESSLER HEINZ‐GERHARD 
Published: August 2006

ABSTRACTThe kinetics of the neat‐induced irreversible denaturation of β‐lacto‐globulins (β‐LG) A and B and of α‐lactalbumin (α‐LA) in milk were examined over a wide temperature/time range (70‐150°C, 2‐5400 sec). Denaturation of β‐LG was best described with an apparent reaction order of 1.5 (α‐LA; first order). The abrupt changes in the temperature dependence of the rate constants (β‐LG at 90°C, α‐LA at 80°C) were interpreted in terms of the different activation energies and entropies occurring in the two temperature ranges. By using the kinetic parameters for calculating lines of equal degrees of denaturation in a plot of log‐time versus 1/absolute temperature it was possible to predict the effect of different heat treatments on the denaturation of individual proteins.
HPLC Determination of Sugars, Starch and Oligosaccharides in Infant Formulas using Resin‐Based, Fixed‐Ion Columns
Authors: SCOTT FRASER W. , HATINA GEORGE 
Published: August 2006

ABSTRACTA more detailed pattern of the available carbohydrates in infant formulas, i.e., sugars, starch and total oligosaccharides (measured as oligosaccharide‐derived glucose) was obtained using ion‐moderated partition chromatography with fixed‐ion, resin‐based HPLC columns. Twenty‐five infant formula products were analyzed. Lactose, the main sugar in standard infant formula, was often associated with its non‐absorbed isomer, lactulose. Soy‐based formulas contained sucrose and many had substantial amounts of oligosaccharide‐derived glucose. Formulas for premature infants had less than half the lactose of standard formulas with oligosaccharide‐derived glucose supplying 35 to 57% total carbohydrate. Protein hydrolysate formulas had the highest amounts of starch.
Amino Acid Composition and Its Change in Raw and Granulated Potatoes During Processing
Authors: Gorinstein S. , Yamagata S. , Hadziyev D. 
Published: August 2006

ABSTRACTTotal amino acids and composition of raw and cooked tubers were determined by gas‐liquid and ion‐exchange column chromatography. Peeled raw potato, after reaching the end product state, lost 40% of its free amino acid pool. Processing into dehydrated granules by the freeze‐thaw process caused only small losses in total amino acids and little change in their composition. There was only a 4.5% destruction of essential amino acids and a total loss of 2.1% of non‐essential amino acids, excluding aspartic and glutamic acids which comprised 48% of peeled and sliced potatoes.
Canned Salmon Curd Reduced by Use of Polyphosphates
Authors: WEKELL JOHN C. , TEENY FUAD M. 
Published: August 2006

ABSTRACTSignificant reduction of curd in canned salmon prepared from frozen fish was achieved. Prior to being placed in the can, salmon steaks or pieces were given dips of a few seconds to 2 min in sodium poly‐phosphate in concentrations from 5% to saturated. Curd was effectively reduced in canned pink and sockeye salmon prepared from fish in frozen storage for up to a year, to a level at least equivalent to canned salmon prepared from fresh fish. Improvements in flavor and texture were noted. A simple scoring system is presented for evaluating canned salmon based upon visual scoring of curd present on the surface of canned product.
Effects of Storage Time and Temperature on the Microflora and Amine‐Development in Spanish Mackerel (Scomberomorus maculatus)
Authors: MIDDLEBROOKS B.L. , TOOM PAUL M. , DOUGLAS WJLLARD L. , HARRISON RICHARD E. , MCDOWELL SANDRA 
Published: August 2006

ABSTRACTMicrobial content was characterized and levels of three amines (histamine, cadaverine, and putrescine) were determined in Spanish mackerel (Scomberomorus maculatus) decomposed at PC, WC, and 30°C for varying lengths of time. Correlations were shown (1) between the levels of the histamine, cadaverine, and putrescine and the time and temperature of decomposition, (2) between the ratios of cadaverine/histamine and putrescine/histamine levels and the temperature of decomposition, and (3) between increasing total microbial counts and rising amine levels. A total of 14 bacterial species with histidine decarboxylase activity were isolated from decomposing fish, including three species (Acinetobacter lwoffi, Pseudomonas putrefaciens, and Aeromonas hydrophila) not previously reported to have the potential to produce histamine.
Oxygen Transmission Rate of Packaging Films and Light Exposure Effects on the Color Stability of Vacuum‐Packaged Dry Salami
Authors: YEN J.R. , BROWN R.B. , DICK R.L. , ACTON J.C. 
Published: August 2006

ABSTRACTColor and nitrosoheme pigment stabilities of dry salami packaged in films differing in oxygen transmission rate (OTR) were studied. Product exposed to light for 8 wk had greater (p < 0.05) retention of redness properties (Judd‐Hunter +a coordinates, a/b ratios, hue angles (Q and saturation (S) index values) and greater (p < 0.05) nitrosoheme pigment stability as the OTR of the packaging film decreased from 90 cc 02/m2/24 hr to ≤11 cc 02/m2/24hr. Redness properties and percent nitrosoheme pigment progressively decreased (P < 0.05) during light exposure. Significant redness fading occurred in light‐exposed product when compared to dark‐stored product. Oxygen transmission to the dry salami surface was a major factor in color loss, primarily if light energy was also present.
TBA Values and 7‐Ketocholesterol in Refrigerated Raw and Cooked Ground Beef
Authors: DE VORE V.R. 
Published: August 2006

ABSTRACTThiobarbituric acid (TBA) values and 7‐ketocholesterol were determined on raw and cooked ground beef patties after 0, 2, and 4 days of storage at 4°C. The mean 7‐ketocholesterol at days 0, 2, and 4 was 9.65, 23.8, and 42.3 μg for 100g raw patties and 6.33, 277.9, and 484.7 kg for 100g cooked patties. The TBA values increased after 2 and 4 days for the raw and cooked patties. TBA values and 7‐ketocholesterol were correlated with each other for raw (r2= 0.82) and cooked (r2= 0.98) patties. The peak suspected to be 7‐ketocholesterol was confirmed by mass spectral analysis. The 7‐ketocholesterol in the cooked patties stored two days represented a 0.3% oxidation of the free cholesterol.
Pear Juice from Bartlett Pear Peels and Cores
Authors: BEVERIDGE T. , HARRISON J.E. , KITSON J.A. 
Published: August 2006

ABSTRACTCombination of high temperature‐short time thermal treatment, enzymatic digestion, and decanter centrifugation allowed recovery of dilute juice in yields of 74.6–79.6% from Bartlett pear culls and peel and core material. Thermal treatment and/or enzymatic digestion of pear material resulted in increased concentrations of Fe, Ca, Mg, Na, epicatechin, chlorogenic acid, total acid and galacturonic acid in the clarified juices. Lack of heat and enzyme treatment resulted in dark brown off‐flavored juice with an increase in pH, suspended solids, and amino nitrogen. No flavor differences were found between, juices produced from 50% culls and peels and cores and 25% culls and 75% peels and cores. Both had a distinct pear flavor and were sweeter and more full‐bodied than that produced from 100% peels and cores.
Effect of Carbon Dioxide on the Thermodynamic State of Water in Collagen
Authors: SPECCHIO J.J. , KARMAS E. , DAUN H. , PAIK S. , GILBERT S.G. 
Published: August 2006

ABSTRACTThermodynamic activities of polar sites of collagen in the presence of CO2 were observed by inverse gas chromatographic techniques using water as a probe. The interactions between collagen and the water probe were evaluated by determining the specific retention volume (Vg°) and partition coefficient (Kp) at 25°C, 3°C, and 35°C. Thermodynamic parameters were determined from these data. CO2 exhibited a significant effect on the water binding of collagen as shown by increased Vg° and Kp values as compared to N2‐ and He‐treated collagen. The thermodynamic parameters of partial molar Gibb's free energy (ΔT°), partial molar enthalpy (ΔT°) and partial molar entropy (ΔT°) indicated CO2 significantly increased the average energy of water binding by collagen.
Haemagglutinating and Trypsin Inhibitor Activities of Lupin Seed (Lupinus angustifolius)
Authors: KIM CHAN SHICK , MADHUSUDHAN K.T. 
Published: August 2006

ABSTRACTThe phosphate buffer saline (PBS) extracts of defatted lupin seed flour showed haemagglutin activity only with trypsinized rabbit erythrocytes. The lectin tested in crude extracts showed specificity towards galactose and lactose. Heat stability studies of PBS extracts on incubation for 10 min showed no reduction of haemagglutinin activity in the temperature range 40°C to 80°C while no haemagglutination was observed when incubated at 90°C for 8 min. The trypsin inhibitor activity of flour extracts was 14.4 TUI/mg protein.
Electrophoretic Identification of Fish Species Used in Surimi Products
Authors: AN H. , WEI C. I. , ZHAO J. , MARSHALL M.R. , LEE C.M. 
Published: August 2006

ABSTRACTBoth sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) and urea gel isoelectric focusing (IEF) were used to identify species‐specific protein bands of raw and cooked fish and surimi samples from Alaska pollock (Theragra chalcogramma) and red hake (Urophycis chuss). In raw samples, species‐specific bands were found in the water extracts, while in cooked samples 1% SDS and 8M urea extracts were more effective for species identification in both fish and surimi.
Contribution of Tropomyosin to Fish Muscle Gel Characteristics
Authors: SANO TAKESHI , NOGUCHI SATOSHI F. , TSUCHIYA TAKAHIDE , MATSUMOTO JUICHIRO J. 
Published: August 2006

ABSTRACTTo determine the contribution of tropomyosin to fish muscle gel characteristics, the gel properties of the tropomyosin‐desensitized actomyosin system and of the tropomyosin‐myosin system were investigated. For both systems, the indices of gel properties decreased considerably on increasing the tropomyosin content. Even when the two‐step heating was carried out, the indices of gel properties decreased considerably on increasing the tropomyosin content. Tropomyosin negatively affected the gel formation of fish muscle and reduced the gel strength and elasticity of the fish muscle gels.
Effect of Gas Atmosphere Packaging on Psychrotrophic Growth and Succession on Steak Surfaces
Authors: AHMAD HAMDI A. , MARCHELLO JOHN A. 
Published: August 2006

ABSTRACTThe influence of gas atmosphere packaging (1) 15% CO2, 40% 02, 45% N2; (2) 60% CO2 40% 02 (3) 10% CO2, 5% 02, 85% N2; (4) film overwrap (control) on the microbial growth and succession on steaks was studied during storage. Treatment 3 was most effective in reducing psychrotrophic growth on steaks. Pseudomonas species dominated the microflora for all packaging treatments during early storage. In all gas atmospheres. Serratia liquefaciens increased with storage time and the 10% CO2 atmosphere showed the greatest increase. Enterobacter aerogenes appeared late in the storage period in all atmospheres and Yersinia enterocolitica was isolated after 12 days of storage from steaks in atmosphere 1.
Effects of Freezing Rate, Frozen Storage Temperature and Storage Time on Tenderness Values of Beef Patties
Authors: BERRY B. W. , LEDDY K. F. 
Published: August 2006

ABSTRACTAll‐beef and soy‐extended patties were frozen to −18°C in either 24, 48, 72 or 96 hr and stored at −23°, −18° or −7°C for 6, 9, 12, 18 or 24 months. Freezing produced considerable reductions in both sensory and instrumental measures of tenderness with the effects being greater for the slower freezing rates. Thus, just after freezing, and prior to storage, tenderness was found to be higher in patties subjected to faster freezing compared to slower rates of freezing. Storage at −7°C reduced sensory scores for tenderness and increased stress in relation to strain during shearing. Extending patties with soy reduced the effects of freezing rate, storage temperature and storage time on tenderness.
Sodium Retention in Prerigor and Postrigor Ground Pork
Authors: PENG I.C. , YASOSKY J.J. , JUDGE M.D. 
Published: August 2006

ABSTRACTSodium retention in pre‐ and postrigor ground pork was studied. Pork of different ionic strengths was prepared by mixing meat with various amounts of water and NaCl, and was separated into two fractions: supernatants and pellets. Na+ retention in supernatants increased with increasing percent NaCl (0–5%). Supernatants of prerigor ground pork contained less Na+ than those of postrigor ground meat. Na+ retention in pellets also increased with increasing percent NaCl (0–5%). Na+ retention was higher in pellets of prerigor ground pork than in those of postrigor ground meat. Muscle proteins were not able to bind added Na+, as demonstrated by a dialysis method, regardless of rigor state and fraction.
Sensory Evaluation of Baked Foods Incorporating Different Levels of Distillers’ Dried Grains with Solubles from Soft White Winter Wheat
Authors: RASCO BARBARA A. , HASHISAKA ANN E. , DONG FAYE M. , EINSTEIN MARGERY A. 
Published: August 2006

ABSTRACTBaguettes, cinnamon rolls, and chocolate chip cookies containing 0, 12.5% or 25% distillers’ dried grains with solubles (DDGS) from soft white winter wheat substituted for flour (w/w) were evaluated by an experienced panel to determine how much DDGS could successfully be incorporated into baked products. Panelists were unable to differentiate control cookies from those containing 12.5% DDGS. Attribute analyses of seven flavor and four texture traits were conducted, and overall acceptability was determined for products found to be different in their sensory properties. Both the control and experimental cinnamon rolls and chocolate chip cookies were rated as highly acceptable. The baguettes containing DDGS were found to be less acceptable than the control because of a stronger flavor and/or off‐flavor.
Preparation and Properties of Acid‐Modified Sunflower Protein Isolate
Authors: CLAUGHTON S. M. , PEARCE R. J. 
Published: August 2006

ABSTRACTSunflower protein isolate (SFPI), 1–10% w/v dispersion, was heated in HC1 (0.025–0.1M) at 90°C. Extents of deamidation and peptide bond hydrolysis were a function of both acid and protein concentration. SDS gel electrophoresis indicated that acid modification of SFPI induced cleavage of a major protein component of molecular weight about 66,000 daltons into two smaller components. Acid modification decreased the isoelectric point of the protein and resulted in a marked increase in solubility at near neutral pH values. Acid‐modified SFPI, soluble at pH 7, was successfully incorporated into a model infant formula. Acid modification also improved foam expansion and foam stability properties of SFPI.
Quality Changes in Tomatoes and Resistance to Alternaria Infection as Influenced by Varying Storage Temperature
Authors: EFIUVWEVWERE B.J.O. , HOBSON G.E. 
Published: August 2006

ABSTRACTTomato fruits were stored at 27°C continuously or at temperatures of 35°, 18°, and 27°C for 3, 2, and 4 days, respectively, before inoculation with Alternaria solani. Following inoculation, fruits were ripened at 27°C for 6 days and evaluated for quality changes and response to infection. Decreased resistance occurred in fruits stored at varying temperature, resulting in significantly larger lesions. Surface color was not significantly affected by storage and inoculation. Firmness was only significantly affected in noninoculated fruits. The pH and titratable acidity improved significantly in control fruits. Total soluble solids was only different in noninoculated fruits. Reducing sugars were lower in inoculated fruits.
A Half‐Embryo Test for Identification of Gamma‐Irradiated Grapefruit
Authors: KAWAMURA YOKO , UCHIYAMA SADAO , SAITO YUKIO 
Published: August 2006

ABSTRACTWhole grapefruit were exposed to 5, 15, 30, 50, and 100 krad doses of gamma‐radiation. Seeds were removed and half‐embryos, consisting of one cotyledon and embryo axis, dissected from the surrounding tissue. Nonirradiated half‐embryos germinated faster than intact or partially dissected (outer seed coat removed) seeds. Shoot elongation was also quicker, occurring within 6 days. Irradiated half‐embryos over 15 krad doses showed markedly reduced root growth and shoot elongation was almost totally retarded. Differences between irradiated and nonirradiated half‐embryo were not affected when variety, harvest date, and fruit storage conditions were varied. This test could thus discriminate between irradiated and non irradiated grapefruit.
Pectin Transitions During Blueberry Fruit Development and Ripening
Authors: PROCTOR A. , PENG L. C. 
Published: August 2006

ABSTRACTQuantitative and qualitative changes in the pectin composition of “Bluetta” blueberries were determined during fruit development between 30 and 57 days after full bloom. The contribution of alcohol insoluble solids (AIS) to the total fruit mass decreased threefold with maturation, while the pectin contribution decreased twofold in the fruits. Within the AIS fractions during ripening there was a reduction in dilute alkali soluble pectin (DASP) from about 65% to 20% of the AIS. A corresponding increase was observed in water soluble pectin (WSP), from about 20% to 60%, while chelator soluble pectin (CSP) increased slightly.
Low Temperature Drying of Agar Gel Sphere in Desiccated Cold Air Flow
Authors: SUZUKI KANICHI , ONISHI HIROSHI , ESAKA MUNEHARU , KUBOTA KIYOSHI , HOSAKA HIDEAKI 
Published: August 2006

ABSTRACTAgar gel spheres (diameter = 4.0, 7.2 and 12.5 cm) were dried in desiccated air flow at low temperatures near freezing point (from − 9.3 to 10.7°C) at atmospheric pressure. Air velocities ranged from 0.05 to 0.32 m/sec. The drying rates during the constant drying rate period were directly proportional to the moisture vapor pressure at the sample surface. A linear relationship between the drying rate and the square root of the air velocity was obtained at each air temperature. Further, the film coefficients of heat transfer were evaluated and arranged as a semi‐empirical dimensionless equation.
Effect of Two‐Step Heating on Gel Properties of a Paramyosin‐Myosin System
Authors: SANO TAKESHI , NOGUCHI SATOSHI F. , TSUCHIYA TAKAHIDE , MATSUMOTO JUICHIRO J. 
Published: August 2006

ABSTRACTThe effect of two‐step Heating, including low temperature setting, on the gel properties of the paramyosin‐myosin system was investigated. At relatively low paramyosin contents, little effect of the two‐step heating on gel properties was observed. When the paramyosin became 25 % or more, the indices of gel properties became significantly larger than those for the gels prepared by one‐step heating. Paramyosin was more susceptible to the effect of two‐step heating than myosin. It was thus concluded that paramyosin was mainly responsible for the effect of setting in invertebrate muscle gels.
Aqueous Extraction of Oil from Palm Kernel
Authors: KIM SEUNG HO 
Published: August 2006

ABSTRACTAqueous extraction of oil from palm kernel was investigated on a laboratory scale, varying several processing parameters, with main emphasis on their effects upon oil yield. Oil was obtained as a clear, yellowish, separate phase. Maximum oil yield was obtained at 20 min of grinding with a Waring Blendor, extraction temperature 45°C, grinding temperature 60°C, and pH 7.0. Increasing the grinding time and extraction temperature did not improve the oil yield. On either side of pH 7.0 not only was the oil yield decreased but an emulsion tended to form. The dilution ratio had no effect on the oil yield. Oil yield was increased further by re‐extraction.
Effect of Delayed Cooling on the Poststorage Flesh Firmness of Apples
Authors: D'SOUZA MERVYN C. , INGLE MORRIS 
Published: August 2006

ABSTRACTDecreasing the delay in proper cooling of apples before storage can decrease the softening of fruit in storage. Three apple cultivars were studied and storage delays were simulated for two growing seasons. Each cultivar showed a different softening rate in storage as a result of delays in cooling. Apple cultivars should be cooled rapidly especially those susceptible to firmness loss as a result of delays in cooling.
Uracil as a Potentially Useful Indicator of Spoilage in Egg Products
Authors: MORRIS CLETUS E. , HOERNING EDWARD F. , ANGELO ALLEN J. ST. 
Published: August 2006

ABSTRACTThe relationship between sensory acceptability of egg products and their uracil content was investigated. Pasteurized liquid whole egg, albumen, and yolk were allowed to deteriorate for 5‐8 days at temperatures not exceeding 22°C. Periodically a panel of USDA inspectors evaluated the products'odors and samples were frozen for analysis. Uracil and uridine were determined by high performance liquid chromatography. Uridine contents decreased and uracil contents increased as the products deteriorated. Spoilage odors were detected only in products containing ≥1.7 μ, g/g uracil. Analysis for uracil is potentially useful for objectively detecting egg decomposition.
Effects of Heat Transfer by Radiation and Convection on Browning of Cookies at Baking
Authors: SHIBUKAWA SHOKO , SUGIYAMA KUNIKO , YANO TOSHIMASA 
Published: August 2006

ABSTRACTThe effects of modes of heat transfer (radiation or convection) on the baking color development of food were studied. An experimental baking oven that could be altered to two heat transfer modes was designed; the ratio of heat by radiative transfer to total heat transferred was about 30% or 70%. The glucose‐glutamate solutions were heated at different air temperatures to measure the browning rates to calculate the activation energies. Cookies were baked at 200°C to measure the lightness of color on the surface and the surface temperature. It was clarified that the development of color depended on the temperature only.
Sensory Studies of High Potency Multiple Sweetener Systems for Shortbread Cookies with and without Polydextrose
Authors: LIM HYESOOK , SETSER CAROLE S. , KIM SANG SOOK 
Published: August 2006

ABSTRACTTime‐intensity (TI) sweetness and bitterness curves determined for six potent sweetener combinations with and without polydextrose were compared to sucrose in shortbread cookies. Hardness, fracturability and cohesiveness of shortbreads were determined. Sweetener combinations of aspartame/cyclamate, aspartame/cyclamate/saccharin, acesulfame K/saccharin, aspartame/saccharin/acesulfame K, acesulfame K/aspartame and aspartame/saccharin gave sweetener TI profiles similar to that of sucrose. Bitterness TI profiles were similar for all potent sweetener combinations but higher than for sucrose. Polydextrose increased hardness and fracturability and decreased cohesiveness of cookies compared to those made with high potency sweeteners without polydextrose. Textural characteristics of polydextrose cookies approached those of sucrose shortbreads.