bluuebunny/crossref_metadata_2025_split huggingface dataset:
pH Effect on Calcium Inhibition of Softening of Cucumber Mesocarp Tissue
Authors: McFEETERS R. F. , FLEMING H. P. 
Published: August 2006

ABSTRACTThe first‐order rate of softening of cucumber tissue containing 1.5M NaCl with and without 20 mM added calcium ion was determined from pH 2.5 to 8.6 at 74°C. Calcium ion had little inhibitory effect on rate of softening when pH was above 5. Below pH 5 the relative effectiveness of calcium in reducing rate of softening increased as pH decreased. This behavior was opposite to that expected if calcium inhibited softening by cross‐linking negatively charged pectin car‐boxyl groups. This was more evidence against that mechanism as an explanation for inhibition of softening by calcium ion in plant tissues. A very large decrease in rate of tissue softening was observed at alkaline pH whether or not calcium was added.
Vacuum Infusion of Citrus Pectinmethylesterase and Calcium Effects on Firmness of Peaches
Authors: JAVERI H. , TOLEDO R. , WICKER L. 
Published: August 2006

ABSTRACTVacuum infiltration of Majestic peaches (Prunus persica) for 1 hr with a solution of Marsh grapefruit pectinmethylesterase (PME) containing 100 mg/L CaCl2 significantly increased firmness of canned peaches. Mean firmness of peaches infused 2 hr and thermally processed was 13.9 J/Kg as compared to 3.2 J/kg for noninfused, processed controls. The calcium content increased from 278 to 432 mg/kg during 2 hr infusion of blanched peaches. Specific activity of PME in peach halves increased more than 20 fold after infusion.
Model for Evaluating Turbidity in Cloudy Beverages
Authors: HERNANDEZ E. , BAKER R.A. , CRANDALL P.G. 
Published: August 2006

ABSTRACTA model was developed to simulate diluted emulsions of clouding agents in beverages using uniform latex particles (ULP) at different concentrations and particle sizes ranging from 0.10 to 5.85 μm. The model allows determination of optimum concentration and diameter of suspended particles in diluted suspensions. Turbidity measurements showed that, for a given particle concentration, the haze of a diluted suspension reached a maximum when the diameter of the ULP was decreased to 0.2‐0.3 μm. A comparison of typical citrus oil in water beverage emulsions with diluted ULP suspensions showed that, when size of suspended oil globules was varied, a similar optimum particle size was found.
Comparison of Four Models for the Compressibility of Breads and Plastic Foams
Authors: SWYNGEDAU S. , NUSSINOVITCH A. , ROY I. , PELEG M. , HUANG V. 
Published: August 2006

ABSTRACTThe sigmoid compressive stress‐strain relationship of lye bread, pumpernickel bread and two polyurethane foams (0‐75% deformation) were fitted by four empirical models having three or four parameters. No unique model was inherently superior for goodness of fit or for strain definition, that is whether it was presented as an engineering or Hencky's strain. Two models, however, one with three and the other with four parameters, were easier to interpret in terms of stress‐strain relationship shape characteristics and are recommended.
Protein and Fiber Supplementation Effects on Extruded Cornmeal Snack Quality
Authors: CAMIRE MARY ELLEN , KING C. CLAY 
Published: August 2006

ABSTRACTCornmeal snacks containing blends of soy protein isolate (SPI) with cotton linter cellulose (CEL) or soy cotyledon fiber (SF) were produced with a twin screw extruder. SPI increased expansion and reduced collet bulk density. Samples containing soy materials were darker than those containing 10% CEL or only cornmeal. CEL reduced expansion and increased residual moisture. The effects of SF were intermediate between those of SPI and CEL. Samples containing either type fiber had slight increases in nitrogen solubility and higher losses of available lysine after extrusion. A sensory evaluation panel found samples with 15% SPI and 10% either fiber were tan and soft, with a nutty or grain flavor.
α‐Lactose Monohydrate from Ultrafiltered Whey Permeate in One‐step Crystallization Using Ethanol‐Water Mixtures
Authors: SINGH RAKESH K. , SHAH BASANT B. , NIELSEN S. SUZANNE , CHAMBERS JAMES V. 
Published: August 2006

ABSTRACTA one‐step crystallization process was developed for production of edible grade a‐lactose monohydrate from ultrafiltered sweet cheese whey permeate at room temperature. Concentration of permeate to 30% total solids followed by clarification lowered the ash of the permeate. Constant agitation during crystallization with 80% ethanol (v/ v) at pH 2.5 yielded almost 88% lactose in 3 hr. Alcoholic acid addition (1%) at the end of crystallization time and agitation for 10 min was optimum to reduce entrapped impurities in the form of ash and protein. Lactose quality factors were comparable to commercial edible grade lactose. United States Pharmacopeia grade lactose was also produced using the ethanol‐water mixtures.
Temperature Effect on Binding of Volatile Flavor Compounds to Soy Protein in Aqueous Model Systems
Authors: O'KEEFE SEAN F. , RESURRECCION ADORACCION P. , WILSON LESTER A , MURPHY PATRICIA A. 
Published: August 2006

ABSTRACTThe thermodynamics of binding was determined for soybean glycinin and β‐conglycinin and flavor ligands butanal, pentanal, hexanal, octanal, 2‐ and 3‐hexanone, 2‐ and 5‐nonanone, hexanol, and hexane. Hexane had affinity for these proteins only at 5oC. Affinities of binding for all flavor ligands were greater for glycinin than β‐conglycinin. Affinity for aldehydes increased with increasing chain length for glycinin, but remained constant for β‐conglycinin. ΔGo, ΔHo, and ΔSo for binding were determined. ΔGo was negative for all ligands and ranged from −1.74 to −4.16 Kcal/mol. All enthalpies of binding were positive except butanal and hexanol. Change in free energy of binding per CH2 in homologous aldehydes was greater for glycinin than β‐conglycinin.
Noninvasive Measurement of Lipid and Water in Food Using Magnetic Resonance Imaging
Authors: WINKLER MARY , MCCARTHY MICHAEL J. , GERMAN J. BRUCE 
Published: August 2006

ABSTRACTStructural properties and quality of many foods depend on changes in the state and distribution of food components. However, information on distribution of food components and their role in providing structure has been difficult to investigate in foods. Noninvasive, dynamic measurement of foods was investigated with nuclear magnetic resonance imaging to simultaneously investigate lipid and water separately. Different relaxation values exhibited by each component allowed resolution of oil and water through relaxation weighted images. This approach is applicable to study of food structure, dynamics, and component interactions.
Comparison of Temporal Perception of Fruitiness in Model Systems Sweetened with Aspartame, an Aspartame + Acesulfame K Blend, or Sucrose
Authors: MATYSIAK N. L. , NOBLE A. C. 
Published: August 2006

ABSTRACTSweetness and fruitiness of equisweet solutions of aspartame (APM), an aspartame + acesulfame‐K blend (APM/AK) or sucrose were evaluated in binary (BIN) (sweetener and orange flavor) and tertiary (TER) (BIN and citric acid) systems by time‐intensity (TI) methodology. Sweetener solutions adjusted to the viscosity of sucrose (APM* and APM/AK*) showed small inconsistent differences from their unthickened counterparts. In BIN systems, APM and APM* had the longest duration (DUR) of sweetness and fruitiness. In TER systems, APM* increased maximum intensity (MAX) and DUR of fruitness and S decreased sourness MAX and DUR relative to APM and APM/AK blends. Fruitiness MAX was perceived later than sweetness, whereas sweetness DUR persisted longer than fruitiness.
Thermal Sterilization of Conduction‐Heated Foods in Plastic Cylindrical Cans Using Convective Boundary Condition
Authors: BHOWMIK SANTI R. , SHIN SEONGGYUN 
Published: August 2006

ABSTRACTA mathematical model was developed to evaluate thermal processing of foods in cylindrical plastic cans. This model included convective heat transfer coefficients for heating and cooling media, thermal diffusivities of plastic can wall and the canned food, and contact conductance between the plastic wall and the canned food. Temperatures estimated by the model at the coldest point in a can agreed closely with those determined experimentally during thermal processing. Thermal diffusivity of can wall and heat transfer coefficients of heating and cooling media considerably influenced the sterilizing values of the processed food.
Internal Pressure Profile in Semi‐Rigid Food Packages During Thermal Processing in Steam/Air
Authors: PATEL P.N. , CHANOARANA D.I. , III A. GAVIN 
Published: August 2006

ABSTRACTThe internal pressure, during thermal processing of water and 3% starch solution in semi‐rigid packages, was determined using steam/ air as heating medium, with different product temperatures (240, 250, and 260°F; 115.5, 121, and 126.7°C); initial temperatures (75, 100, and 130°F; 23.9, 37.8, and 54°C); initial vacuum (0, 3, 5, inch Hg) and headspace volume (15, 20, 25, and 30%). Data for water were fitted to an equation obtained from dimensional analysis. Exponents and coefficients of dimensionless groups were determined. The correlation developed for water also predicted pressure for 3% starch solution in semi‐rigid food containers during different thermal processing conditions.
Aflatoxin and Cyclopiazonic Acid Production by Aspergillus flavus Isolated from Contaminated Maize
Authors: LEE Y. JENNIFER , HAGLER WINSTON M. 
Published: August 2006

ABSTRACTSeven truck‐loads of maize were tested for mycotoxin contamination. Aflatoxin was identified in all 7 at concentrations from 3 ng/g‐501 ng/g (aflatoxin B1+ B2). Cyclopiazonic acid was identified in 4 loads with concentrations from 25‐250 ng/g. Deoxynivalenol was found in 4 of 5 loads tested, over a range of 46‐676 ng/g. Ninteeen isolates of Aspergillus flavus from the samples were tested for ability to accumulate cyclopiazonic acid and aflatoxin in liquid culture. Fourteen produced cyclopiazonic acid (0.5‐135 μg/mL), 12 produced aflatoxin (0.01‐0.70 μg/mL, aflatoxin B1+ B2), and one aflatoxin‐producing isolate did not produce cyclopiazonic acid.
Packaging and Storage Effects on Microbiological Quality of Dried Herbs
Authors: MALMSTEN T. , PÄÄKKÖNEN K. , HYVÖNEN L. 
Published: August 2006

ABSTRACTTwo hundred herb samples were investigated for microbiological quality. Effects of drying method, type package, and storage conditions were determined for dill, basil, marjoram, and wild marjoram. Total aerobic count ranged from 104 to 107/g dried material. Molds and aerobic sporeformers, especially Bacillus cereus, were detected in most samples; fecal indicator organisms were found infrequently. The number of most vegetative microbes was affected by the drying method. Microbes survived air‐drying better than freeze‐drying. Packaging affected microbial content. The lethal effect of storage time was most clearly shown when the herbs were packed in oxygen‐containing packages.
Aspartame Degradation Kinetics as Affected by pH in Intermediate and Low Moisture Food Systems
Authors: BELL LEONARD N. , LABUZA THEODORE P. 
Published: August 2006

ABSTRACTKinetics of aspartame degradation in low to intermediate moisture systems were evaluated by incorporating aspartame into agar/micro‐crystalline cellulose model systems. They were prepared at pH 3, 5, and 7, equilibrated after freeze‐drying to three water activities (0.34, 0.56, and 0.66), and stored at 25 to 45°C. Aspartame in such systems was most stable at pH 5 and became less stable as pH decreased or increased. As the molar buffer salt concentration increased, the rate of aspartame degradation increased. The activation energy ranged from 23 to 36 kcal/mole.
Limonin and Naringin Removal from Grapefruit Juice with Naringinase Entrapped in Cellulose Triacetate Fibers
Authors: TSEN HAU‐YANG , YU GEE‐KAITE 
Published: August 2006

ABSTRACTNaringin and limonin are two bitter components of some citrus products such as grapefruit juice. Naringin could be removed by hydrolysis with immobilized naringinase and limonin might be removed by adsorption with cellulose monoacetate gel beads. Cellulose triacetate fibers show a similar limonin adsorption capacity as cellulose monoacetate gel beads. Thus when naringinase from Penicillium sp. was entrapped in such fibers, an enzyme column was made which could remove both bitter components simultaneously. When grapefruit juice was debittered with this enzyme column, sugar components, total organic acids and turbidity were not affected. The enzyme column could be regenerated by washing with warm water. In addition, operational stability of the enzyme column was satisfactory. Such enzyme column could be considered for industrial use.
Absorption of Citrus Flavor Volatiles by Low Density Polyethylene
Authors: SADLER G. D. , BRADDOCK R. J. 
Published: August 2006

ABSTRACTThe ability of low density polyethylene (LDPE) to absorb citrus flavor compounds was examined. The LDPE sample was mounted on an oxygen electrode. As volatiles were absorbed, oxygen permeation through the polymer increased. Limonene, ethyl butyrate, myrcene, and α‐pinene were readily absorbed by LDPE. Octanal, citral, linalool, and α‐terpineol were absorbed at much lower levels. Time‐course changes in readings were used to calculate diffusion coefficients of volatiles in the polymer. Diffusion coefficients were proportional to the volatile's solubility in the polymer.
Plasticizing Effect of Water on Thermal Behavior and Crystallization of Amorphous Food Models
Authors: ROOS YRJÖ , KAREL MARCUS 
Published: August 2006

ABSTRACTDehydrated sugar solutions were used as models of thermal behavior of amorphous foods, and of the effect of temperature, moisture content and time on physical state of such foods. The transition temperatures determined were glass transition (Tg), crystallization (Tcr) and melting (Tm) which all decreased with increasing moisture. Tg of a sucrose/ fructose model had a slightly lower value than the empirical “sticky point,” at all moisture contents studied. Crystallization of sucrose was delayed by addition of fructose or starch. Crystallization above Tg was time‐dependent, and the relaxation time of this process followed the WLF equation.
Storage Potential of Tomatoes Harvested at the Breaker Stage using Modified Atmosphere Packaging
Authors: NAKHASI S. , SCHLIMME D. , SOLOMOS T. 
Published: August 2006

ABSTRACTBreaker tomatoes sealed in polymeric film (MAP) were stored at 15°C 23 days. A steady state of about 3.5‐4.0 % O2 and CO2 was established. Mean concentrations of the gases within 24 hr of packaging were minimum 2.5 % O2 and maximum 8.0% CO2‐ Thereafter gas concentration moved gradually to a steady state; no evidence of anoxic conditions occurred. After 23 days of MAP storage fruit ripened normally under ambient conditions. Quality evaluations demonstrated that 15°C MAP storage permitted harvesting of breaker stage of ripeness tomatoes without reducing storage life to an unacceptable duration. MAP delayed changes in acidity, soluble solids, texture, color and polygalacturonase activity and resulted in substantial reduction in fruit weight loss and spoilage as compared to breaker fruit without film packaging.
Evaluation of Potent Odorants in Dill Seed and Dill Herb (Anethum graveolens L.) by Aroma Extract Dilution Analysis
Authors: BLANK I. , GROSCH W. 
Published: August 2006

ABSTRACTThe volatile components of dill seed and herb were analyzed by gas chromatography‐olfactometry which revealed the odorants having highest odor‐activity value (ratio of concentration to odor threshold). (+)‐(4S)‐Carvone was the predominent odorant of dill seed. (+)‐(3R,4S,8S)‐3,9‐Epoxy‐1‐p‐menthene, methyl 2‐methylbutanoate, (+)‐(4S)‐α‐phellandrene and myristicin were the most important odorants of dill herb. Calculation of odor‐activity values on the basis of quantitative and odor threshold data confirmed results of the aroma extract dilution analysis.
Inactivation and Regeneration of Peroxidase Activity in Vegetable Extracts Treated with Antioxidants
Authors: HEMEDA H.M. , KLEIN B.P. 
Published: August 2006

ABSTRACTReduction of peroxidase activity was determined in tomato, carrot or eggplant extracts using antioxidants (quercetin, rutinic acid, chlorogenic acid, and α‐tocopherol) alone or with heat treatment. Regeneration of peroxidase at room temperature and after frozen storage (–18°C for 4 wk) was measured. Combining antioxidant (125 mg%, w/v) and heat (2 min at 75°C) resulted in almost complete inhibition of vegetable peroxidases. Regeneration of peroxidase in extracts both heated and treated with antioxidants was less than in those only heated or antioxidant‐treated. After frozen storage, peroxidase regeneration was reduced to zero in heated + antioxidant treated extracts.
Microstructure of Peanut (Arachis hypogaea L. cv. Florigiant) Cotyledons after Oil Cooking
Authors: YOUNG CLYDE T. , SCHADEL WILLIAM E. 
Published: August 2006

ABSTRACTThe microstructure of peanut (Arachis hypogaea L. cv. Florigiant) cotyledon before and after oil cooking at 160°C (10 min) was investigated with light microscopy (LM), scanning electron microscopy (SEM), and transmission electron microscopy (TEM). Principal observations included thermal modification of the cytoplasmic network, lipid bodies, protein bodies, starch, and cell‐to‐cell junctions during oil cooking.
Adsorption of Methyl Orange on Starches
Authors: BOKI K. , IMAI T. , OHNO S. 
Published: August 2006

ABSTRACTAdsorption characteristics of methyl orange were investigated on kudzu, sweet potato, corn, rice, wheat, potato and snake gourd starches. No adsorption of methyl orange, an anionic dye, was observed on potato starch and snake gourd starch because of the presence of phosphate esters. Adsorption isotherms were found to fit both the Langmuir equation and Freundlich equation in all others. The degree of adsorption by kudzu, sweet potato, corn and wheat starches was related to the number of hydroxyl groups. We suggested methyl orange was confined to a monolayer on surface hydroxyl groups of the starches.
Characteristics of Wheat‐Flour Dough Using Enterobacter cloacae GAO With and Without Yeast
Authors: NAGANO HIROKO , OMORI MASASHI , SHOJI ZENYA 
Published: August 2006

ABSTRACTThe Leavening bacterium Enterobacter cloacae GAO made dough rise, without shrinkage or flattening due to refrigeration. The GAO plus yeast mixture was allowed to ferment from 20 to 25% of the time for the GAO alone. The ratio of 0.5% yeast volume to wheat flour was acceptable. The yeast was used in the dough to make mantou (a type of bun). Both mantou volume and pH declined after 3 days refrigeration. The GAO and yeast mixture could withstand 5‐7 days refrigeration before falling.
Prediction of Emulsion Instability from Emulsion Composition and Physicochemical Properties of Proteins
Authors: ELIZALDE B.E. , PILOSOF A.M.R. , BARTHOLOMAI G.B. 
Published: August 2006

ABSTRACTEmulsion instability at 37, 45 and 60°C of soy protein‐stabilized emulsions of variable protein‐oil concentration were systematically investigated. A regression model for prediction of emulsion instability was derived. The variables were functions of the relationship between the water and oil absorbed by the protein and total water and oil in the emulsion. The regression model derived for soy protein stabilized emulsions was suitable for predicting emulsion instability of many other protein stabilized emulsions. Knowledge of water‐and‐oil‐absorption capacity of the protein and composition of the emulsion would allow a rapid prediction of emulsion instability.
New Method for Analysis of Trimethylamine Oxide Using Ferrous Sulfate and EDTA
Authors: WEKELL JOHN C. , BARNETT HAROLD 
Published: August 2006

ABSTRACTIn the analysis of trimethylamine oxide (TMAO) in fish tissues, an equimolar mixture of ferrous sulfate (FeSO4) and disodium ethylenediaminetetraacetic acid (EDTA) (0.1 M) in acetate buffer (0.8 M, pH 4.5) was found to be a satisfactory replacement for titanium chloride (TiCl3). The TiCl3 method for TMAO was usually conducted at 80°C; the FeSO4‐EDTA reaction at 50°C appeared complete in 5 min and yielded comparable results. The use of an acetate buffer alleviated any interference from the trichloroacetic acid used for extraction of TMAO and trimethylamine (TMA) from fish tissue.
Effect of Fe2+, Salt, Cooking and Shredded CoffiRon Thiobarbituric Acid (TBA) Numbers in Ground Beef
Authors: FAROUK M. M. , PRICE J. F. , SALIH A. M. 
Published: August 2006

ABSTRACTPresence of ferrous iron (Fe2+) and/or salt (NaCl) in ground beef followed by cooking and storage resulted in marked increases in lipid oxidation as measured by TBA values. Addition of an edible collagen film (CoffiR) to minced fresh beef did not influence TBA values. Cooking fresh ground beef resulted in lowering of TBA values (when compared to raw beef), but TBA values increased more rapidly and to a greater extent in cooked beef than in raw samples during 7 days refrigerated storage.
Differential Scanning Calorimetric Studies of Meat Protein‐Alginate Mixtures
Authors: ENSOR STUART A. , SOFOS JOHN N. , SCHMIDT GLENN R. 
Published: August 2006

ABSTRACTDifferential scanning calorimetry thermal curves of beef semimembranosus muscle showed peaks at 58, 67 and 78°C. Addition of algin/calcium binder or 5‐10% connective tissue increased magnitude of the 58°C peak. For crude myofibrillar, sarcoplasmic and connective tissue proteins thermal destabilization was lowered by 7.5, 23.6 and 8.6°C, respectively, with addition of algin/calcium binder. Destabilization of tendon by the binder from about 67°C to 58°C was similar in magnitude to the shift of the 67‐68 and 58°C thermal transitions reported in semimembranosus and probably indicated collagen destabilization. Thermal destabilization by algin/calcium may indicate change in physical state of proteins which could influence texture of algin/calcium restructured meat products.
Composition, Cooking Loss, Color and Compression of Ground Pork with Dry‐ and Wet‐Milled Corn Germ Meals
Authors: REITMEIER C.A. , PRUSA K.J. 
Published: August 2006

ABSTRACTDry‐ and wet‐milled corn germ flour at levels of 0, 2.5 and 5% were added to ground pork of three fat percentages. Raw patties were analyzed for fat, moisture and protein contents and for color. Selected patties, broiled to 77°C, were evaluated for proximate composition, total cooking loss, color and Instron compression. Dry‐ and wet‐milled germ flour addition at the 5% level decreased cooking losses 9 and 7.5%, respectively, when compared with control patties. Instron compression values decreased as the amount of dry‐milled germ flour increased. The yellow color (b‐value) increased and lightness (L‐value) decreased with addition of wet‐milled corn germ flour.
Structure of Native and Heat‐denatured Ovalbumin as Revealed by Monoclonal Antibodies: Epitopic Changes during Heat Treatment
Authors: VARSHNEY GRISH C. , MAHANA W. , FILLOUX A.M. , VENIEN A. , PARAF A. 
Published: August 2006

ABSTRACTTwenty‐one monoclonal antibodies (MAbs) of IgG1 or IgM isotype were developed against either native or heat denatured ovalbumin. Most of the anti‐native ovalbumin MAbs were of the IgG1 isotype and had high affinity for native ovalbumin in a sandwich ELISA test (antigen bound by immunocapture with polyclonal antibodies). Anti‐native MAbs did not recognize plastic bound ovalbumin in an indirect ELISA. Most anti‐heat denatured ovalbumin MAbs were of the IgM isotype and reacted with ovalbumin on plastic but not with ovalbumin in the sandwich ELISA test. An immunocapture test using these MAbs was developed which enabled determination of temperatures to which ovalbumin had previously been heated.