bluuebunny/crossref_metadata_2025_split huggingface dataset:
Influence of Drying Methods on Volatile Sulfur Constituents of Caucas (Allium victorialis L.)
Authors: WIJAYA C. HANNY , NISHIMURA HIROYUKI , TANAKA TSUNEO , MIZUTANI JUNYA 
Published: August 2006

ABSTRACTThe effects of freeze‐drying, hot air, and vacuum far infrared‐drying on caucas (Allium victorialis L.) flavor was studied. The GC and GC‐MS characterization of volatiles from dried caucas powders revealed the main flavor components; disulfides and trisulfides, as well as the antithrombotic substances; vinyldithiins, remained in all products. Vi‐nyldithiins were isolated and subsequently confirmed by IR, NMR and Mass Spectrometry. Rehydration of the dried powders increased measurable volatile compounds, which were produced enzymatically. Increased‐storage time decreased measurable volatiles in freeze‐dried and hot air‐dried caucas powders while the volatile profile remained unchanged.
Supercritical CO2 Extraction of Annatto (Bixa orellana) Pigments and Some Characteristics of the Color Extracts
Authors: CHAO ROY R. , MULVANEY STEVEN J. , SANSON DALE R. , HSIEH FU‐HUNG , TEMPESTA MICHAEL S. 
Published: August 2006

ABSTRACTSupercritical CO2 (SC‐CO2) was used to extract natural food colors from Annatto (Bixa orellana) seeds with different pressures and temperatures. Results from the reverse thin‐layer chromatographic separation and GC/MS revealed that SC‐CO2 extracts were composed mainly of bixin, geranylgeraniol and norbixin. Differences in absolute values of solubility parameters (SPD) between these main compounds and SC‐CO2 indicated bixin was more easily extracted than norbixin under conditions used. A higher yield of total pigments was obtained at extraction pressure above 310 bar than at 210 bar and 50°C.
Sodium Dodecyl Sulfate and Sulfite Improve Some Functional Properties of Soy Protein Concentrates
Authors: ARCE C.B. , PILOSOF A.M.R. , BARTHOLOMAI G.B. 
Published: August 2006

ABSTRACTThe effects of sodium dodecyl sulfate (SDS) and sodium sulfite were studied on dispersibility, water and oil absorption of soy protein concentrates from toasted soy flours. Dispersibility was improved from 6.2% to 65% by 0.5% SDS, 0.25% sodium sulfite at pH6, and 60°C. Water absorption was improved from 5.5 to 7 mL water/g concentrate by 0.5% SDS at pH 6 at 20°C. Oil absorption was improved from 4.1 to 5.9 mL oil/g concentrate by 0.5% SDS, 0.25% sodium sulfite at pH 6 and 20°C.
Moisture Sorption Hysteresis in Kudzu Starch and Sweet Potato Starch
Authors: BOKI K. , OHNO S. 
Published: August 2006

ABSTRACTMoisture sorption hysteresis loops of kudzu starch and sweet potato starch were investigated to help understand the nature of the adsorption‐desorption process. The second adsorption isotherms were above the first adsorption isotherms for kudzu starch and sweet potato starch preheated to 110°C. This was explained as an increase in the number of hydrophilic sites due to rupturing of hydrogen bonds. The hysteresis loop for kudzu starch was greater than that for sweet potato starch. This was interpreted as a difference in mesopore volume.
3‐Chloro‐1,2‐Propanediol Derived Amino Alcohol in Protein Hydrolysates
Authors: VELÍ'Scar;EK J. , DAVÍDEK T. , DAVIDEK J. , HAMBURG A. 
Published: August 2006

ABSTRACTIn model aqueous solutions containing 3‐chIoro‐l,2‐propanediol (arising by the interaction of hydrochloric acid with lipids in protein hydrolysate and ammonia, 3‐amino‐1,2‐propanediol was found as the main reaction product together with smaller amounts of glycerol. The reaction mechanism of formation of these two compounds was outlined and discussed as well as the possibilities of formation of some other amino analogues of glycerol chlorohydrins. 3‐Amino‐1,2‐pro‐panediol was also identified in commercially available seasonings (hydrolyzed vegetable protein) being present in concentrations of 30 mg kg‐1.
3‐Chloro‐1,2‐propanediol Derived Amino Acids in Protein Hydrolysates
Authors: VELÍŠEK J. , DAVÍDEK T. , DAVÍDEK J. , KUBELKA V. , VÍDEN I. 
Published: August 2006

ABSTRACTGlycerol monochlorohydrin, (3‐chloro‐1,2‐propanediol), which occurs in chemical hydrolysates of proteins, reacted with amino acids in model aqueous solutions to form the corresponding glycerylamino acids, i.e. N‐(2,3‐dihydroxypropyl)‐amino acids. N‐(2,3‐dihydroxy‐propyl)‐derivatives of 15 amino acids were prepared and analyzed by gas chromatography and gas chromatography‐mass spectrometry. No N‐(2,3‐dihydroxypropyl)‐amino acid was detected in a freshly produced commercial soybean hydrolysate. Amounts up to ∼1 mg‐kg‐1 of N‐(2,3‐dihyproxypropyl)‐serine and ‐threonine were found in a stored hydrolysate. Higher amounts of N‐(2,3‐dihydroxypropyl)‐amino acids (up to about 10 mg‐kg‐1) were found in the alkaline treated and with 3‐chloro‐1,2‐propanediol fortified hydrolysate. N‐(2,3‐dihydroxypropyl)‐amino acids represent a new class of amino acids not previously reported in foodstuffs.
Influence of Sodium, Potassium and Magnesium Chloride on Thermal Properties of Beef Muscle
Authors: BARBUT S. , FINDLAY C.J. 
Published: August 2006

ABSTRACTSodium, potassium and magnesium chloride, at 1.25, 2.50 and 5.00%, were studied using differential scanning calorimetry. Increasing NaCl resulted in decrease in myosin transition temperature (T1, first transition) and enthalpy (H1); both showed significant (P<0.05) linear response. The sarcoplasmic proteins and collagen denaturation temperature (T2, second transition) increased significantly over the control when 1.25% NaCl was added, but were the same as control when 2.5% and 5.0% were used. Actin denaturation temperature (T3, third transition) tended to increase when NaCl was added, but enthalpy decreased. Potassium chloride showed similar effects to NaCl on T1, T2, H1 and H3. Increasing magnesium chloride had much more pronounced effect on decreasing second enthalpy compared to the monovalent salts. At 5% MgCl2 T1 increased significantly.
Supercritical CO2 Conditions Affecting Extraction of Lipid and Cholesterol from Ground Beef
Authors: CHAO R.R. , MULVANEY S.J. , BAILEY M.E. , FERNANDO L.N. 
Published: August 2006

ABSTRACTGround beef was extracted by supercritical CO2 (SC‐CO2) with pressure ranging from 103‐310 bar at 30‐50°C. Higher pressure was needed to increase yield of extracted lipid. The profile of cholesterol content for the fractionated lipid extracted at 172 bar or 310 bar was generally lower in the initial stage of extraction and increased with CO2 used. DSC thermograms indicated that, depending upon extraction conditions, the distribution of lipid components of fractionated samples either shifted toward higher melting temperatures or concentrated those lipids melting between 5‐25°C.
Protein Extractability and Thermally Induced Gelation Properties of Myofibrils Isolated from Pre‐ and Postrigor Chicken Muscles
Authors: XIONG Y.L , BREKKE C.J. 
Published: August 2006

ABSTRACTPurified chicken myofibrils were suspended in 0.6M NaCl at various pH values to study gelation properties of the myofibrils. Postrigor breast myofibrils showed a greater protein extractability and gel strength than prerigor breast myofibrils, but the reverse was found for leg myofibrils. Salt‐soluble protein was least extractable at pH 5.50 for both breast and leg myofibrils. The pH for optimum gelation, indicated by increased penetration force, was 6.00 for breast and 5.50 for leg myofibrils. Heating at 1°C/min from 20 to 70°C produced stronger breast but weaker leg myofibril gels than isothermal heating at 70°C for 20 min. Muscle rigor state showed a greater effect on protein extractability and gel strength for breast myofibrils than for leg myofibrils.
Bisulfite Atlernatives in Processing Abrasion‐Peeled Russet Burbank Potatoes
Authors: SANTERRE CHARLES R. , LEACH TODD F. , CASH JERRY N. 
Published: August 2006

ABSTRACTWhole, abrasion‐pecled Russet Burbank potatoes were dipped in a solution containing 3% D‐araboascorbic acid (erythorbic acid), 0.25% sodium acid pyrophosphate and 2% sodium chloride or water. They were drained and packed in 0.2% citric acid, 0.2% sorbic acid and 0.25% calcium chloride or water, sealed in plastic bags and stored at 3.8°C. Potatoes packed in the citric acid mixtures maintained a lower microbial load after 6 days storage when compared to bisulfite‐treated or water‐dipped potatoes. All potatoes maintained acceptable color through 18 days storage. Treatments did not alter shear force measurements of raw, peeled potatoes or perceived flavor and texture of cooked, mashed potatoes.
Volatile Compounds from the Mesocarp of Persimmons
Authors: HORVAT R. J. , SENTER S. D. , CHAPMAN G. W. , PAYNE J. A. 
Published: August 2006

ABSTRACTSteam volatile fractions from astringent and nonastringent persimmons (Diospyros kaki L.) and the native American persimmon (D. virginiana L.) were analyzed by GC and GC/MS. Bomyl acetate and (E)‐2‐hexenal were major components from all cultivars. Minor constituents included (E)‐2‐hexenol, phenylacetaldehyde, phenylethyl acetate, borneol, benzothiazole, neryl acetate, palmitic acid and two saturated normal hydrocarbons (C23H48 and C25H52). From threshold values and concentrations, (E)‐2‐hexenal and bornyl acetate probably are major contributors of persimmon aroma.
Clostridium botulinum Growth and Toxigenesis in Shelf‐Stable Noodles
Authors: IKAWA J.Y. 
Published: August 2006

ABSTRACTUnacidified and acidified noodles were inoculated with a composite of C. botulinum types A and B spores. Noodles were cooked, packaged in oxygen‐permeable polypropylene bags, steamed, cooled, then stored aerobically at 7 or 23°C, or anaerobically at 30°C. Toxin did not develop in any aerobically stored samples at pH ±4.5. Toxin developed in samples with pH >5.0, stored aerobically and anaerobically. In addition, toxin was detected in one anaerobically incubated acidified unit where pH had been increased by microbial growth. Proper acidification of product prevented toxic growth of C. botulinum.
Simultaneous Determination of Sugars and Organic Acids in Cheddar Cheese by High‐Performance Liquid Chromatography
Authors: BOUZAS JORGE , KANTT CARLOS A. , BODYFELT FLOYD , TORRES J. ANTONIO 
Published: August 2006

ABSTRACTIn a simple, rapid isocratic HPLC method sugars and organic acids were separated on an Aminex HPX‐87 column in the H+ form and detected using ultraviolet and refractive index detectors in series. Sugars (lactose, glucose and galactose) and acids (orotic, citric, pyruvic, lactic, uric, formic, acetic, propionic, butyric and hippuric) were identified by retention times. This method affords a simple technique for monitoring starter culture activity and following quality changes during cheese maturation.
Assessment of the Sensory Characteristics of Meat Patties
Authors: BEILKEN S.L. , EADIE L.M. , GRIFFITHS I. , JONES P.N. , HARRIS P.V. 
Published: August 2006

ABSTRACTThe use of two different methods for determining sensory profiles for texture of meat patties was investigated and compared with consumer ratings. The individual sensory profiles developed in free‐choice profiling were analyzed using generalized Procrustes and principal components analysis techniques and converted by discussion to a single consensus profile. Using three components of the principal components analysis the free‐choice profile accounted for 88.2% of the total variance in texture and the consensus profile for more than 90%. The first components related mostly to mechanical strength attributes and the second to greasiness and juiciness. Both sensory profiles were shown, using preference mapping techniques, to be good indicators of consumer acceptability.
Mitochondrial Activity and Beef Muscle Color Stability
Authors: LANARI M.C. , CASSENS R.G. 
Published: August 2006

ABSTRACTConcentration, oxygen consumption rate (OCR), oxygen consumption rate/g meat (OCRM) and metmyoglobin reducing activity (MRA) of muscle mitochondria were determined for beef longissimus dorsi and gluteus medius muscles of Holstein and crossbred steers which differed in color stability. OCR and OCRM decreased but no significant changes were observed in MRA during postmortem storage time. Significant effects of muscle and breed type on OCR, OCRM, and MRA were observed. Muscles and breeds of lower color stability had the highest levels of OCR, OCRM, and MRA. Differences in OCR of muscle mitochondria may be a contributing factor in the effects of muscle and breed on the rate of discoloration.
Isolation of Yersinia enterocolitica and Related Species from Red Meat and Milk
Authors: IBRAHIM A. , RAE I.C. MAC 
Published: August 2006

ABSTRACTA total of 150 samples, 50 each of beef, lamb and pork from 10 local retail stores in the Brisbane metropolitan area and 50 pasteurized and 150 raw bovine bulk milk tank samples obtained from Queensland United Foods (QUF), were examined for the presence of Yersinia spp. over 1 yr. Two isolation protocols were used to recover the organism with subsequent biochemical and serological identification. A total of 114 isolates, consisting of Y. enterocolitica (23,12,15,40), Y. intermedia (0,3,5,1), Y. frederiksenii (4,1,0,10) were obtained from beef, lamb, pork, and milk, respectively. No pasteurized milk samples were positive for the organism. None of the isolated strains was found to harbor the virulence plasmid as indicated by the crystal violet‐binding assay.
Water Associated with Whey Protein Investigated by Pulsed NMR
Authors: PADUA GRACIELA W. , RICHARDSON SHELLY J. , STEINBERG MARVIN P. 
Published: August 2006

ABSTRACTProton longitudinal relaxation rates were determined for whey protein powders and suspensions of solids concentration between 0.01 and 2.0 g solids/g water. Data showed three hydration regions. The relationship between relaxation rate and solids content was investigated for each region. The two‐state model with fast exchange was applied to the dilute suspensions and the high‐solids regions. This allowed identification of polymer water and free water states in dilute suspensions and also identification of polymer water and capillary water in high‐solids preparations. For intermediate‐solids mixtures the two‐state model was extended to three water states: polymer, capillary and free. These models enabled calculation of the amount of each water state associated with whey protein at a given moisture content.
Thermal Degradation of Paralytic Shellfish Poison
Authors: NAGASHIMA YUJI , NOGUCHI TAMAO , TANAKA MUNEHIKO , HASHIMOTO KANEHISA 
Published: August 2006

ABSTRACTComponents of paralytic shellfish poison (PSP) were heated under various conditions, and examined for changes in toxicity and in HPLC and TLC behaviors. The thermal degradation of PSP components progressed as a first order reaction, at different rates depending upon component and temperature. A mixture of gonyautoxin 2 and gonyautoxin 3 when dissolved in water and heated at 100°, 110°, and 120°C (180 min) retained 39, 17, and less than 3%, respectively, of initial toxicity. A mixture of gonyautoxin 1 and gonyautoxin 4 was more therrnolabile; i.e. it retained little toxicity when heated at 120°C for 60 min. HPLC and TLC analyses demonstrated that heating under those conditions converted PSP components into other substances.
Ethylene Absorbent to Maintain Quality of Lightly Processed Fruits and Vegetables
Authors: ABE KAZUHIRO , WATADA ALLEY E. 
Published: August 2006

ABSTRACTEthylene had an undesirable effect on the quality of kiwifruits, bananas, broccoli, and spinach leaves that were prepared and stored as lightly processed products. A 2.or 20 ppm ethylene treatment hastened the softening of the pulp of kiwifruits and bananas held at 20°C. Use of charcoal with palladium chloride, as ethylene absorbent, prevented the accumulation of the ethylene and was effective in reducing the rate of softening in kiwifruits and bananas and of chlorophyll loss in spinach leaves, but not in broccoli.
Equilibrium Water Content and the State of Water in Dehydrated White Cabbage
Authors: PÄÄKKÖNEN KIRSTI , PLIT LIISA 
Published: August 2006

ABSTRACTThe water sorption isotherms for freeze‐dried cabbage were determined at 15°C and 23°C, and the state of the water was studied using differential scanning calorimetry (DSC). The water sorption capacity of the freeze‐dried cabbage depended on the temperature. The effects of free sugars were clear in both adsorption and desorption. The thermal behavior of freeze‐dried cabbage was highly moisture dependent. In the capillary condensation range (>0.9 aw) solution of low molecular components of the freeze‐dried cabbage affected its freezing behavior.
Calcium Sulfate Concentration Influence on Yield and Quality of Tofu From Five Soybean Varieties
Authors: SUN NONG , BREENE WILLIAM M. 
Published: August 2006

ABSTRACTA mini‐process is described for making tofu from 50‐g quantities of soybeans. It was used to compare yield and quality among 5 Minnesota grown varieties (Vinton, Corsoy, Hardin, Stine 2510, Stine 2810) and to determine optimum concentration of the coagulant, CaSO4. Product yield (wet basis), solids recovery, protein recovery and textural quality (Texture Profile Analysis hardness and fracturability) were optimal at 0.02 N CaSO4 for all 5 varieties. Negative correlations were found between CaSO4 concentration and both yield (r =− 0.90 to 1.00) and protein recovery (r =− 0.96 to 1.00) for all varieties.
Aciduric, pH‐Elevating Bacillus which Cause Noneffervescent Spoilage of Underprocessed Tomatoes
Authors: AL DUJAILI JAMEEL , ANDERSON ROBERT E. 
Published: August 2006

ABSTRACTIn the preliminary phase of this study, a selective isolation medium was developed. Using the new medium, 24 strains of Bacillus Spp. that elevate tomato juice pH were isolated from garden soil or natural vegetative materials. Two jars of home‐canned, water‐bathed tomatoes contained sporeformers which produced noneffervescent spoilage. All strains were morphologically and physiologically different from 2 flat‐sour strains of B. coagulans and B. licheniformis strains, but similar to a previous isolate from home‐canned, spoiled green beans that elevated pH. The new medium may have future applications in isolation and enumeration of other acidurics including yeast‐like microorganisms.
Low Dose Irradiation Influence on Yield and Quality of Fruit Juice
Authors: MITCHELL GREGORY E. , ISAACS A. ROBERT , WILLIAMS DAVID J. , McLAUCHLAN RICHARD L. , NOTTINGHAM STEPHEN M. , HAMMERTON KERRIE 
Published: August 2006

ABSTRACTGranny Smith apples, Valencia oranges, and Pearlette grapes grown in Queensland, Australia were irradiated at 0, 75, 300 and 600 Gy. Following irradiation, juice was extracted and analysed for quality and compositional changes. Irradiation treatment significantly (p<0.05) decreased yield of apple juice (by 6.3% w/w at 600 Gy) and grape juice (by 4.8% w/w at 600 Gy) but did not significantly (p>0.05) affect yield of orange juice (OJ). Acceptability significantly (p<0.05) decreased in OJ after 600 Gy treatment. Other changes in quality and composition were minimal. Juice from irradiated apples and oranges stored at 5°C for 8 wk showed similar results.
Filter, Fourier Transform Infrared, and Areometry, for Following Alcoholic Fermentation in Wines
Authors: DAVENEL A. , GRENIER P. , FOCH B. , BOUVIER J.C. , VERLAQUE P. , POURCIN J. 
Published: August 2006

ABSTRACTAreometry, filter near infrared spectrometry (FIR), and Fourier transform near infrared spectrometry (FTIR), have been compared for following total sugar and ethanol during fermentations. Standard errors of calibration (SEC) and prediction (SEP) have been estimated, respectively, with 4 and 2 fermentations, using as reference sugar and ethanol enzymatic analysis. With the first 4 fermentations, the least rectangles method was applied for a more thorough comparison between FIR, FTIR, and areometry. FIR was more complex and more accurate than density measurement, and less complex, but as accurate as FTIR spectrometry. Small SEP can be achieved with FIR spectrometry: 2.5 g/L for total sugars and 0.15% (v/v) for ethanol.
Degradation Kinetics of Chlorophylls and Chlorophyllides
Authors: CANJURA FATIMA L. , SCHWARTZ STEVEN J. , NUNES RAUL V. 
Published: August 2006

ABSTRACTThermal degradation of chlorophylls and chlorophyllides in spinach puree was studied from 100 to 145°C (2–25 min) for chlorophylls and from 80 to 115°C (2.5–39 min) for chlorophyllides. The derivatives formed were: pheophorbides, pyropheophorbides, pheophytins and pyropheophytins. Degradation kinetics of chlorophylls and chlorophyllides followed a first‐order kinetic model. Reaction rate data showed that the a form of both chlorophylls and chlorophyllides degraded more rapidly than the b form. Chlorophyllides were less stable than chlorophylls. Activation energies ranged from 15.0 to 22.8 Kcal/mol. A kinetic compensation effect was observed for both chlorophylls and chlorophyllides with an isokinetic temperature of 160.8°C. The relative stability of these compounds suggests that methods to maximize chlorophyllides would not be effective for improving green color stability.
Ascorbyl Palmitate Efficacy in Enhancing the Accelerated Storage Stability of Canola Oil
Authors: MCMULLEN L.M , HAWRYSH Z.J. , LIN C. , TOKARSKA B. 
Published: August 2006

ABSTRACTThe effect of various levels of ascorbyl palmitate (AP) and of butylated hydroxyanisole/toluene (BHA/BHT) on the accelerated storage stability of canola oils was determined by sensory, gas liquid chromatographic (GLC) and chemical evaluations. In Schaal oven tests (65°C, 0–16 days), chemical, GLC and trained sensory panel data indicated that 200 ppm AP retarded autoxidation in stored canola oils. Monoglyceride citrate (MGC) addition to oils containing 200 ppm AP did not enhance oil stability. Fluorescent light tests (7500 lux, 24°C, 0–24 hr) showed that 200 ppm AP, with or without MGC, had a limited effect in protecting canola oil from photooxidation. BHA/ BHT, at 100 ppm each, with MGC, did not improve canola oil stability.
Extraction of Annatto Seed Pigment by Supercritical Carbon Dioxide
Authors: DEGNAN A.J. , VON ELBE J.H. , HARTEL R.W. 
Published: August 2006

ABSTRACTOperating pressures ranged 3000–7000 psi and temperatures 40–55°C. Maximum solubility of pure bixin was 0.003 and of annatto seed pigment 0.26 mg/g CO2. Analyses of annatto seed pigment from supercritical carbon dioxide extractions showed only α‐and β‐bixin present. Only bixin was extracted from mixed samples consisting of bixin and norbixin. No thermal degradation product was detected in samples extracted within the temperature range we used. Increased temperature resulted in increased pigment/g CO2 at all pressures. Isothermal increases in pressure did not increase pigment/g CO2. Efficiency of annatto pigment extraction was increased in the presence of an oil.
Water Retention Capacity and Viscosity Effect of Powdered Cellulose
Authors: ANG JIT F. 
Published: August 2006

ABSTRACTPowdered cellulose is a natural beta‐l,4‐glucan polymer. It is 99% total dietary fiber (dwb) and has many uses as a low‐calorie food ingredient. Depending on its fiber length, cellulose can retain 3.5 to 10 times its weight in water. Temperature and pH exerted small effects on water rentention capacity. A powdered cellulose with a 110‐micron fiber length significantly increased viscosity. Its ability to increase viscosity was further, magnified in solutions containing low amounts of stabilizers. This fiber may act synergistically with other stabilizers to increase viscosity.
Rheological Changes in Oatmeal Suspensions During Heat Treatment
Authors: JANSSON KATARINA WIKSTRÖM , LINDAHL LENNART 
Published: August 2006

ABSTRACTTwo amylases from fungal and bacterial source were added to oatmeal suspensions in concentrations varying from 0.0125 to 0.64%. Changes in viscosity, phase angle and elastic modulus during heating were followed together with sedimentation and flow properties. The complete pasting behavior could be followed without sedimentation problems. The hydrocolloidal properties of β‐glucans appeared to be important. The bacteria/enzyme reduced peak viscosity much more rapidly than the Fungamyl enzyme at low concentrations. The flow properties of a Fungamyl treated oat meal suspension with the peak viscosity reduced > 90% were pseudoplastic.