bluuebunny/crossref_metadata_2025_split huggingface dataset:
Membrane Packaging System to Permit Safe Hydration of Freeze‐Dried Contents with Impure Water
Authors: SCHIMMEL KEITH A. , WURIE ALIEU , ILIAS SHAMSUDDIN , PEGRAM JAN E. 
Published: August 2006

ABSTRACTWe tested the feasibility of using polymer membranes for a self‐hydrating packaging system to reconstitute freeze‐dried foods using nonpurified water. Several commercial membranes were screened according to (1) hydration rate, (2) water permeability, (3) passage of microorganisms, (4) salt rejection, and (5) strength. The most promising membranes were used for developing and testing prototype packaging systems. A feasible self‐contained rehydration system was a nylon‐6 polyamide membrane that rehydrated the freeze‐dried food within 30 min while passage of microorganisms was prevented. The temperature was 37°C, and the food contained 0.5g/5g of a low molecular weight solute (salt). Such self‐contained membrane rehydration systems must be designed to accommodate expected environmental conditions such as temperature, relative humidity, and nature of the product.
Optimization of Hexametaphosphate‐Assisted Extraction of Flaxseed Proteins Using Response Surface Methodology
Authors: WANASUNDARA P. K. J. P. D. , SHAHIDI F. 
Published: August 2006

ABSTRACTTotal proteins of defatted low‐mucilage flaxseed meals were isolated by extraction with aqueous sodium hexametaphosphate (SHMP). A composite central rotatable design was used to study effects of pH (X1), meal‐to‐solvent ratio (X2) and concentration of SHMP (X3) on nitrogen extractability (Y1) and protein recovery (Y2). Using RSM, quadratic polynomial equations were obtained for Y1and Y2by multiple regression analysis. All three variables significantly affected nitrogen solubility and protein extractability. The pH was the most effective factor and meal‐to‐solvent ratio was least. Verification experiments confirmed validity of predicted models. Stationary points for response surfaces were characterized as maxima and they were Y1=77.6% at X1= 8.90, X2= 1:33.6 and X3=2.75% and Y2=57.5% at X1=9.00, X2=1:33.3 and X3=2.85%, for nitrogen extractability and protein recovery, respectively.
Optimizing Water Washing Process for Sunflower Heads before Pectin Extraction
Authors: SHI X.Q. , CHANG K.C. , SCHWARZ J.G. , WIESENBORN D. , SHIH M.C. 
Published: August 2006

ABSTRACTMost pigment in sunflower heads is water soluble, but is strongly associated with extractable pectin. Washing sunflower heads before pectin extraction is necessary to remove pigment and improve pectin quality. An undesirable side effect is loss of water‐soluble pectin. Response Surface Methodology (RSM) was applied to determine effects of variables and to optimize washing conditions for minimum pectin loss with maximum pigment removal. Benchscale washing experiments were carried out at 70‐80°C for 10‐30 min at water/solid ratios (v/w) of 20:1 to 40: 1, respectively. Both removal of water‐soluble pigments and loss of pectin from sunflower tissue increased with increasing temperature, washing time, and water/solid ratio. Optimum conditions were 74.8°C for 25 min at a 25:1 water/solid ratio. This resulted in removal of 56.47% of the pigment, but loss of 2.90% of the pectin, which is practicable for the sunflower pectin industry.
Mathematical Modeling of Temperature and Gas Composition Effects on Visual Quality Changes of Cut Endive
Authors: VANKERSCHAVER K. , WILLOCX F. , SMOUT C. , HENDRICKX M. , TOBBACK P. 
Published: August 2006

ABSTRACTQuantitative descriptive analysis was used to evaluate the influence of different temperature (1‐16°C) and gas conditions (air, 11% and 19% CO2) on visual quality changes in cut endive. Based on the coefficient of determination (R2), the residuals, the estimated intercept and the variance‐stabilizing characteristics of a logarithmic transformation, a first order model was selected to represent quality deterioration kinetics. The influence of temperature and gas composition on quality deterioration rate was modeled using a combined temperature (Arrhenius)‐gas composition (exponential relation)‐quality deterioration (first order) model. The model was validated under dynamic temperature conditions showing limitations of the Time‐Temperature‐Tolerance‐concept.
Microwave Heating Uniformity of Ready Meals as Affected by Placement, Composition, and Geometry
Authors: RYYNÄNEN S. , OHLSSON T. 
Published: August 2006

ABSTRACTThe importance of chemical and physical modifications in a ready meal on microwave heating uniformity was investigated. Experimental materials were four‐component chilled ready meals which were heated in a domestic microwave oven. The experiment was set up by using 25 factor design and data were evaluated by analysis of variance. Temperatures during and after microwave heating were measured. Heating uniformity could be mainly modified by arrangement and geometry of components and type of tray. In contrast, chemical modifications had no effect or some combined effects with other factors.
Milk Proteins Affect Yield and Sensory Quality of Cooked Sausages
Authors: ELLEKJÆR MARIT RISBERG , NÆS TORMOD , BAARDSETH PERNILLE 
Published: August 2006

ABSTRACTSausages were produced with seven different mixtures with skim milk powder, sodium caseinate and whey protein (1.5, 3, 5%) according to a simplex‐centroid design, where the proportion of each ingredient varied from 0 to 100%. Principal component analysis (PCA) identified that sausages with 1.5% milk protein were most similar in sensory quality to the controls and had minimum cooking loss. PCA was effective to reduce the number of attributes to five to describe the main variation among the 1.5% milk protein sausages. A mixture of 1:1 blend of skim milk powder and whey protein resulted in the product with lowest cooking loss.
Foaming and Emulsifying Properties of Whey Protein Concentrates As Affected by Lipid Composition
Authors: VAGHELA M.N. , KILARA A. 
Published: August 2006

ABSTRACTFreeze‐dried WPC, containing 35 and 75% protein were manufactured by pretreating whey with calcium chloride and heat. These and commercial WPC were subjected to proximate analysis and lipid classes, phospholipid classes, free fatty acids (FFA), and monoacylglycerols (MAG) composition were determined. Solubility, thermal, foaming, and emulsifying properties of the WPC were studied. Pretreatment increased calcium and phosphorus contents and decreased the contents of all other minerals. The pretreatment had no effect on solubility, denaturation enthalpy, and onset temperature of denaturation of WPC. These values were comparable to those of commercial WPC. Foaming capacity and emulsion stability were unaffected, but foam stability increased and emulsifying capacity decreased due to pretreatment. Overall, total lipids and lipid class contents of experimental WPC were too low to affect surface properties of WPC.
Antistaling Additives, Flour Type and Sourdough Process Effects on Functionality of Wheat Doughs
Authors: ARMERO ENRIQUE , COLLAR CONCEPCIÓN 
Published: August 2006

ABSTRACTAntistaling additives—distilled monoglycerides (MGL), diacetyl tartaric ester of monodiglycerides (DATEM), sodium stearoyl lactylate (SSL), carboxymethylcellulose (CMC), hydroxypropylmethylcellulose (HPMC) and fungal α‐amylase—were studied for effects on rheological and fer‐ mentative properties of white/whole wheat bread doughs, made following straight/sour dough processes. A fractionated factorial design (L32) was used to evaluate single additive effects and interactions. Single addition of DATEM, followed by SSL, α‐amylase and hydrocolloids improved oven rise and final volume. In presence of DATEM, synergistic (MGL) and antagonistic (SSL) effects of additional emulsifiers were found on gassing power. SSL was the only effective conditioner for enhancement of mixing properties. Dough plasticity was negatively affected by MGL addition and by CMC/HPMC in white/whole flours respectively. Some combinations resulted in detrimental dough handling properties.
Low O2 Atmospheres Affect Storage Quality of Zucchini Squash Slices Treated with Calcium
Authors: IZUMI HIDEMI , WATADA ALLEY E. , DOUGLAS WILLARD 
Published: August 2006

ABSTRACTCalcium chloride treated or nontreated zucchini squash slices were stored in air or low O2 (0.25, 0.5 and 1%) at 10°C. Respiration rate, ethylene production, and development of browning/decay were reduced under low O2. Slices stored under 0.25% O2 had less weight loss and browning/decay, and greater shear force and L‐ascorbic acid content than those stored in air. Microbial count, pH, and color at the end of storage were improved by low O2. Calcium treatment had no additive effect on maintaining quality of zucchini squash slices stored in 0.25% O2 atmosphere.
Methods of Antibiotic Applications as Related to Microbial Quality of Lamb by PCA and Bioluminescence
Authors: BAŞOL MUSTAFA SACIT , GÖĞÜŞ UĞUR 
Published: August 2006

ABSTRACTThe effects of different methods of application of chlortetracycline and oxytetracycline on microbial properties of lamb meat were studied. A significant antibacterial effect of antibiotic was found on total mesophilic bacteria count. The mesophilic bacteria level was determined by two methods: the conventional method using Plate Count Agar and bioluminescence. Correlation curves of the CFU and RLU values proved two methods were highly related. Thus for the microbiology quality of meat hygiene the bioluminescence method may be used as a fast and alternative method to PCA. Note that bioluminescence requires a higher degree of skill and attention.
Gelation of Proteins from Washed Muscle of Threadfin Bream (Nemipterus japonicus) under Mild Acidic Conditions
Authors: CHAWLA S.P. , VENUGOPAL V. , NAIR P.M. 
Published: August 2006

ABSTRACTGelation of proteins of washed mince of threadfin bream was induced by the organic acids: acetic, lactic, tartaric, and citric. Washing of mince was essential for gelation. The strength of acetic acid‐induced gel was affected by setting conditions and heat treatment. Gelation was associated with degradation of myosin heavy chain and appearance of a new protein band of about 160 kDa. Solubility studies of the gel in various solvents suggested structural changes. Gelation was also associated with oxidation of sulfhydryl groups. Salts negatively influenced gelation.
Glass Transition Explanation for the Effect of Polyhydroxy Compounds on Protein Denaturation in Dehydrated Solids
Authors: BELL LEONARD N. , HAGEMAN MICHAEL J. 
Published: August 2006

ABSTRACTDehydrated proteins are frequently subjected to thermal stress in the presence of other components. The effect such substances may have upon protein structure, and therefore function, has not been fully investigated. Thus, the effect of added polyhydroxy components on the denaturation of lyophilized β‐lactoglobulin, ovalbumin, and ribonuclease, as determined by differential scanning calorimetry, was evaluated. The denaturation temperature, Tm, of the globular proteins decreased in the dry state after the addition of sucrose, sorbitol, or glycerol. The thermal stability (based on Tm) of the dehydrated proteins appeared to correlate with the glass transition temperature (Tg) of the polyhydroxy component, which was assumed to be related to the Tg of the mixture. The lower the Tg of the component, the greater was the degree of protein destabilization. Thus, glass transition data may be used to predict the effect that a component would have on denaturation of dehydrated proteins at elevated temperatures.
Pulsed Ultra High Pressure Treatments for Pasteurization of Pineapple Juice
Authors: ALEMÁN GIOVANNA D. , WALKER MARCIA , FARKAS DANIEL F. , TORRES J. ANTONIO , TING EDMUND Y. , MORDRE SIGURD C. , HAWES ADRIAN C.O. 
Published: August 2006

ABSTRACTSinusoidal and step‐pressure pulses were compared with static pressure treatments for the inactivation of Saccharomyces cerevisiae 2407‐1a in pineapple juice. No inactivation was observed after 40–4,000 fast sinusoidal pulses (10 cycles/s) at 4–400 sec in the 235–270 MPa range. Static 270 MPa treatments at 40 and 400 sec resulted in 0.7 and 5.1 decimal reductions, respectively. Slower 0–270 MPa step pulses at 0.1 (10 pulses), 1 (100 pulses), and 2 (200 pulses) cycles/s with 100 sec total on‐pressure time resulted in 3.3, 3.5, and 3.3 decimal reductions, respectively. A comparable static pressure treatment resulted in 2.5 decimal reductions. Changing the on‐pressure/off‐pressure time ratio (3:1, 3:3 and 1:3) showed that treatments with longer on‐pressure time, e.g., 0.6 sec on‐pressure and 0.2 sec off‐pressure were significantly more effective showing nearly a 4 decimal reduction in 100 sec.
Storage of Spinach Under Low Oxygen Atmosphere Above the Extinction Point
Authors: KO N.P. , WATADA A.E. , SCHLIMME D.V. , BOUWKAMP J.C. 
Published: August 2006

ABSTRACTThe extinction point of spinach was <0.4% but above 0.2% O2 at 0° and 5°C. Respiration rates were ∼2.3 times greater at 5°C than at 0°C and were similar among cultivars. In 0.8% O2 atmosphere, O2 uptake of three cultivars was reduced by an average of 53% and CO2 production was reduced by 35% relative to those stored in air. Deterioration of leaves was reduced by 30 to 54%, while weight loss, color and chlorophyll content were not affected by the 0.8% O2 atmosphere. Thus O2 could be allowed to be depleted to 0.8% in modified atmosphere packaging without quality loss due to anoxia.
Fatty Acid Distribution and Its Effect on Oxygen Permeability in Laminated Edible Films
Authors: PARK J.W. , TESTIN R.F. , VERGANO P.J. , PARK H.J. , WELLER C.L. 
Published: August 2006

ABSTRACTLipid contents, distributed fatty acid concentrations and oxygen permeability of laminated methylcellulose/corn zein‐fatty acid films and methylcellulose films separated from the laminate were investigated. Total lipid contents ranged from 0.056 to 0.157 g/cm3 for the laminated edible film structure, and distributed fatty acid contents ranged from 0.062 to 0.220 g/cm3 in the methylcellulose layer. Fatty acid distribution increased with chain length and fatty acid concentration. Oxygen permeabilities of both laminated methylcellulose/corn zein‐fatty acid films and methylcellulose films separated from the laminate increased as chain length of fatty acid decreased and concentration of fatty acid increased. Scanning electron microscopy and Soxhlet extraction appeared to show distribution of fatty acids from the corn zein layer into and through the methylcellulose layer.
Empirical Model for Water Uptake and Hydration Rate of Food Powders by Sorption and Baumann Methods
Authors: ELIZALDE B.E. , PILOSOF A.M.R. , BARTHOLOMAI G.B. 
Published: August 2006

ABSTRACTThe empirical model q = Q t/B + t, where q is the amount of water taken up at time t was useful to describe water uptake of several food powders determined either by the Baumann or the sorption isotherm method at 75.6 and 100% RH. The equilibrium values (Q) and the specific rate constant (K) derived from this model as (QB)‐1 could be used to characterize food materials for hydration capacity and rate. Large differences were observed in Q values between methods and between food powders. The Baumann Q values and sorption isotherm Q values at 100% RH ranked similarly water takeup of food powders (R = 0.97, p < 0.001). Baumann K values and sorption isotherm K values at 100% RH also correlated highly. However, little differences were observed among the K and Q values of different food powders determined by the sorption isotherm method at 75.6% RH.
Corn Zein Packaging Materials for Cooked Turkey
Authors: HERALD T.J. , HACHMEISTER K.A. , HUANG S. , BOWERS J.R. 
Published: August 2006

ABSTRACTMechanical and barrier properties of corn zein films with butylated hydroxyanisole (BHA), bacterial enzyme, and emulsifier additives were investigated and compared to those of polyvinylidine chloride (PVDC) films. No significant differences (P < 0.05) occurred in elongation, tensile strength, or Young's modulus among corn zein films. PVDC had the lowest apparent water vapor permeability (WVPapp), and no significant differences in WVPapp were found between zein films and PVDC. Cooked turkey breast was packaged, evaluated by a trained sensory panel, and analyzed for hexanal content. Turkey breast wrapped in corn zein film with antioxidant and emulsifier had lower hexanal content than samples packaged in PVDC.
Quality of Broiled Beef Patties Supplemented with Wheat Germ Protein Flour
Authors: ROCHA‐GARZA ANA E. , ZAYAS JOSEPH F. 
Published: August 2006

ABSTRACTQuality characteristics of ground beef patties, supplemented with hydrated wheat germ protein flour (WGPF) at levels 2.0, 3.5, and 5.0% were studied. Water‐holding capacity decreased and pH increased with addition of WGPF. Water activity was not affected. Supplemented beef patties had lower cooking losses and changes in diameter and higher yields than control patties. Supplemented beef patties exhibited lower shear force and compression values than all‐meat patties. No differences were found in wheat‐like aroma and flavor. WGPF has potential for use as an extender in ground meat products.
Process and Characteristics for a Surimi‐like Material Made from Beef or Pork
Authors: PARK S. , BREWER M.S. , NOVAKOFSKI J. , BECHTEL P.J. , McKEITH F.K. 
Published: August 2006

ABSTRACTBeef or pork was chopped, screened, and washed; water was removed by centrifugation to make surimi‐like, water‐washed beef or pork. Processing parameters were evaluated to develop the optimum processing techniques to yield the most functional material. Regardless of fat content in the starting material, water‐washed beef or pork contained <1% fat. Water‐washed muscle was lighter (reduced redness and yellowness) than the original starting material but had more color than fish surimi. Washed beef or pork formed gels with greater hardness than commercial fish surimi above 55°C after heating at 0.5°C/min. Salt soluble protein of water‐washed beef or pork was higher than that of commercial fish surimi.
Attachment of Salmonella typhimurium to Poultry Skin as Related to Cell Viability
Authors: KIM K.Y. , LILLARD H.S. , FRANK J.F. , CRAVEN S.E. 
Published: August 2006

ABSTRACT 3H‐labeled S. typhimurium cells inactivated by gamma‐radiation (60Co) and by formaldehyde (5%) were used to determine if cell viability affected attachment to poultry skin. Both gamma‐irradiated and formal‐dehyde‐treated cells attached like live cells. There was no difference in attachment between cells grown in a chemically defined medium (SCDM) or in brain heart infusion broth (BHI). Live and gamma‐irradiated cells and BHI‐grown and SCDM‐grown cells had similar surface hydrophobicity. Live and gamma‐irradiated cells had similar cell surface charges, whereas BHI and SCDM‐grown cells had different surface charges. Differences in cell surface charge did not affect attachment rate.
Potential Inoculum Sources for Decay of Fresh‐cut Celery
Authors: ROBBS P.G. , BARTZ J.A. , SARGENT S.A. , McFIE G. , HODGE N.C. 
Published: August 2006

ABSTRACTBacteria responsible for decay of precut celery (Apium graveolens) appear to be residents on the plants at harvest. Bacterial genera isolated from equipment in a fresh celery packinghouse were similar to those found on plants sampled at the packinghouse entrance. Population densities and array of genera were highest on unwashed plants, whereas certain genera were no longer detected on the washed plants. Fluorescent Pseudomonas spp. predominated, but strains of Pantoea agglomerans (=Erwinia herbicola), Enterobacter agglomerans, Aeromonas, Arthrobacter, and Aureobacterium were frequently isolated. Members of the coliform group such as Citrobacter, Klebsiella, and Escherichia were rare.
‘Flavor‐fade’ and Off‐Flavors in Ground Roasted Peanuts As Related to Selected Pyrazines and Aldehydes
Authors: WARNER K.J.H. , DIMICK P.S. , ZIEGLER G.R. , MUMMA R.O. , HOLLENDER R. 
Published: August 2006

ABSTRACTHeadspace volatiles from ground roasted Florunner medium peanuts, stored at 65°C for 1–68 days, were separated and identifled by GC/MS. Selected pyrazines, resulting from Maillard browning and selected aldehydes from autoxidation were evaluated to determine their mechanistic contributions to peanut ‘flavor‐fade.’ The 2,6‐dimethylpyrazine, 2‐methylpyrazine, 2‐ethyl‐5‐methyl or 6‐methylpyrazine, 2,3,5‐trimethylpyrazine, and pentanal remained constant during storage (p < 0.05). Flavor scores for ‘roasted peanut’ decreased slightly, then leveled off and hex‐anal, heptanal, octanal and nonanal increased during storage (p < 0.05). Oxidative ‘rancid’ flavor scores and thiobarbituric acid values also increased during storage (p < 0.05). Based on results, the ‘flavor‐fade’ of stored roasted peanuts is due to masking of pyrazines and other ‘roasted peanut’ flavor compounds by large quantities of low‐molecular weight aldehydes from lipid autoxidation, and not due to polymerization and/or degradation of the pyrazines.
Emulsifying Properties of Low‐fat, Low‐cholesterol Egg Yolk Prepared by Supercritical CO2 Extraction
Authors: BRINGE NEAL A. , HOWARD DAVID B. , CLARK DEANE R. 
Published: August 2006

ABSTRACTComparisons were made with native egg yolk, dried egg yolk and a commercial yolk substitute (soy lecithin). Aqueous emulsions were prepared by sonicating water containing 0–5% NaCl, 20% peanut oil, HC1 or NaOH as needed for pH adjustment, and 1–3% emulsifier expressed as the total of phospholipids, glycolipids and proteins contributed by yolk ingredients or soy lecithin. The median diameters of fat particles in the emulsions with and without dispersing fat droplet floes using Triton X‐100, were evaluated by laser light diffraction. The emulsifying properties of low‐fat, low‐cholesterol egg yolk were similar to or better than those of native yolk and dried egg yolk. Soy lecithin had less effective emulsifying properties than yolk ingredients with respect to coalescence of fat droplets during storage and separation during 70°C treatment.
Composition and Structure of Fat Globule Surface Layers in Recombined Milk
Authors: SHARMA RANJAN , SINGH HARJINDER , TAYLOR MICHAEL W. 
Published: August 2006

ABSTRACTProtein coverage, composition and structure of surface layers of fat globules in recombined milk were determined. Average protein load was ∼6 mg/m2 fat surface. Both casein and whey proteins were present in the fat globule surface layer, with casein adsorbed in preference to whey proteins and αs (αsl+αs2)‐casein adsorbed in preference to β‐casein. Transmission electron microscopy showed that the surface layer of fat globule was made up of casein micelles, fragments of casein micelles and a thin layer of protein, possibly whey proteins. Experiments with surface layers that had been dispersed in EDTA showed that the extent of dissociation of caseins followed the order: β‐casein > αs‐casein ≦ K‐casein, suggesting that most of the K‐casein was probably associated directly with the fat surface.
Oxidative Stability of Anhydrous Milkfat Microencapsulated in Whey Proteins
Authors: MOREAU D.L. , ROSENBERG M. 
Published: August 2006

ABSTRACTThe chemical stability was studied on anhydrous milkfat (AMF) encapsulated in whey protein isolate (WPI) and WPI combined with lactose (1:1 w/w WPI/L). AMF‐containing microcapsules, as well as bulk milkfat, were stored at 20°C with light, 40°C without light, and 50°C with and without light for up to 12 mo. Milkfat oxidation was monitored by oxygen uptake in headspace and hexanal accumulation. In all cases, AMF oxidation was significantly limited by microencapsulation in WPI or WPI/L. Whey proteins are effective microencapsulating agents.