bluuebunny/crossref_metadata_2025_split huggingface dataset:
Two Colorimetric Assays for Iodine in Foods
Authors: GARWIN JEFFREY L. , ROSENHOLTZ NEAL S. , ABDOLLAHI ABBAS 
Published: August 2006

ABSTRACTUsing a standardized sample preparation, comparisons were made of two colorimetric iodine assays that are based on different chemistry. One assay kinetically measured the initial iodine catalysis of the redox reaction between Ce+4 and As+3. The other monitored iodine catalysis of the reaction between thiocyanate and nitrite by measuring light absorbance after 20 min. Both were accurate when tested with reference samples of nonfat milk powder and oyster tissue that had known certified iodine content. The thiocyanate‐nitrite assay consistently showed greater precision and less variability, particularly at lower iodine concentrations in lyophilized egg samples.
Shear Induced Starch Conversion During Extrusion
Authors: ZHENG XIAOGE , WANG SHAW S. 
Published: August 2006

ABSTRACTUsing a capillary rheometer and a singlerscrew extruder, waxy corn starch was extruded at a relatively low temperature range. Notable conversions induced by shear energy were obtained in very short residence times (from several sec to 1 min). Conversions up to > 70% were also achieved. Kinetic studies showed that conversion caused by shear energy was more efficient than that by thermal energy. The shear rate constant, k, was an exponential function of shear stress and a linear function of shear rate. The minimum shear stress required to cause starch conversion was from 104 to 106 N/m2 for 100°C to 21°C. In such “shear” experiments, the maximum temperature rise due to viscous thermal dissipation, measured experimentally and calculated theoretically, was too low to cause any significant thermal cooking of starch. The shear converted starch extrudates were unpuffed and had shapes of traditional pasta.
Beet Pulp and Isolated Pectin Physicochemical Properties as Related to Freezing
Authors: WANG C. C. H. , CHANG K. C. 
Published: August 2006

ABSTRACTAny potential effects of postharvest freezing storage of beets on physicochemical characteristics of isolated pectin and beet pulp were determined. Fresh beets were stored at ‐20°for up to 3 mo. At the end of storage, beets were thawed and shredded, and sucrose was extracted. Pectin was isolated using a combination of enzyme treatment and acid extraction. Yield, galacturonic acid content, methoxyl ester content, and molecular mass distributions of the isolated pectin were determined. Neutral and acidic sugar compositions in the nonstarchy polysaccharides (NSP) of the beet pulp were determined using enzyme hydrolysis and gas chromatography. Results showed that physicochemical characteristics of isolated pectin, and sugar composition of the NSP in the beet pulp were not notably influenced by the freeze/thaw cycle.
Unrefined, Dried Apple Pomace as a Potential Food Ingredient
Authors: CARSON K.J. , COLLINS J.L. , PENFIELD M.P. 
Published: August 2006

ABSTRACTUnrefined pomace of three apple cultivars was dried, powdered, analyzed and evaluated in pie filling and oatmeal cookies. Pomace had 2.2 ‐ 3.3% seed, 0.4 ‐ 0.9% stem, 70.0 ‐ 75.7% apple flesh and 20.1 ‐ 26.4% rice hull as filtering aid (DWB). Average dietary fiber was 36.8% and remaining carbohydrates were 54.4%, totalling 91.2%. Remaining components were protein, fat and ash. Average pH was 4.3; water activity, 0.13; and WHC, 3.7 mL/g. Hunter color was L = 51.8, a = 5.4, and b = 18.2. Two levels of pomace in pie filling or three levels in oatmeal cookies did not affect color, cookie size or sensory scores. Both food products were rated as liked moderately.
Degradation Kinetics of Anthocyanins in Sour Cherry Juice and Concentrate
Authors: CEMEROGLU B. , VELIOGLU S. , ISIK S. 
Published: August 2006

ABSTRACTThe effects of temperature and soluble solids on degradation of anthocyanins in sour cherry concentrate were determined over temperature ranges (‐18 to 37)°and 50 to 80°C. Anthocyanin degradation could be modeled as a first‐order rate reaction, with rates of 33.97 × 10minus;3. hrminus;1 (15°CBrix), 59.19 × 10minus;3. hrminus;1 (45°CBrix) and 97.14 × 10minus;3. hrminus;1 (71°CBrix) at 80°C. Temperature dependence of reaction was described by the Arrhenius relationship. Activation energy for a solids content of 15‐71°C Brix ranged from 16.37‐19.14 kcal.moleminus;1 with an average of 17.45 kcal.moleminus;1
Anthocyanin Pigments: Comparison of Extract Stability
Authors: BAUBLIS ALAN , SPOMER ART , BERBER‐JIMÉNEZ M.D. 
Published: August 2006

ABSTRACTStabilities of anthocyanins from Concord grapes, red cabbage, tradescantia and ajuga were studied. RP‐HPLC analysis was used to characterize individual anthocyanins and spectrophotometric analysis for all pigments. Anthocyanins from tradescantia were much more stable than the other extracts. Such increased stability was attributed to its intrinsic nature.
Frozen Dessert Attribute Changes with Increased Amounts of Unsaturated Fatty Acids
Authors: IM J. S , MARSHALL R. T. , HEYMANN H. 
Published: August 2006

ABSTRACTVanilla flavor frozen desserts were made to be similar in composition except for the fat. Canola and soybean oils were combined with milk fat to provide fatty acid ratios of 1:1:1 and 3:2:1 (saturated: monounsaturated:polyunsaturated), whereas the milk fat control had a ratio of 24:8.6: 1. Sensory, physical and chemical tests indicated minimal differences between the control ice cream and the dessert with the 3:2:1 ratio. However, product with the 1:1:1 ratio was described as oily and oxidized in flavor. It melted faster, was softer in the penetration test and coarser in texture than the ice cream control.
Wheat Gluten and Glutenin Thermal Conductivity and Diffusivity at Extruder Temperatures
Authors: STRECKER T. D. , CAVALIERI R. P. , POMERANZ Y. 
Published: August 2006

ABSTRACTThermal properties (thermal conductivity and diffusivity) of gluten and glutenin were measured in the temperature range 60‐175°typically used in extrusion processing. Thermal conductivity and diffusivity of gluten decreased with increasing temperature and increased with increasing moisture content. Thermal conductivity and diffusivity of glutenin increased with temperature and moisture content. Thermal conductivity of gluten was 0.06‐0.35 W/m‐C and glutenin was 0.29‐0.49 W/m‐C for the temperature range 60‐175°and moisture content range of 0‐30%.
Enzymes Increase Loaf Volume of Bread Supplemented with Starch Tailings and Insoluble Pentosans
Authors: KRISHNARAU L. , HOSENEY R.C. 
Published: August 2006

ABSTRACTInsoluble pentosans were isolated from starch tailings to study their effect on bread quality. Their incorporation into bread lowered bread quality. Such adverse effects were partially overcome by an optimum level of a pentosanase or an α‐amylase and more completely overcome with a combination of the enzymes. The pentosanase hydrolyzed about 60% of total insoluble pentosans in a solution in 0.5 hr. The solubilized pentosans slightly increased the relative viscosity of the solution.
Acid‐Hydrolyzed Starch Tailings Effects on Cookie Spread
Authors: KRISHNARAU L. , HOSENEY R.C. 
Published: August 2006

ABSTRACTA starch tailings fraction was isolated from wheat flour and hydrolyzed for various lengths of time with dilute sulfuric acid. Differential scanning calorimetry showed that the hydrolyzed starch tailings were almost as effective as sugars in raising the onset temperature for gelatinization of starch. A sample hydrolyzed 2 hr increased the onset temperature by the same extent as an equal weight of sucrose. When sucrose in cookies was completely replaced by hydrolyzed starch tailing fractions, the spread of the cookies depended on the molecular size of the polysaccharides in the fraction added. Cookies containing a sample hydrolyzed for 0.5 hr had the least spread, whereas those containing starch tailings hydrolyzed for 2 hr spread the most.
Enhanced Inhibition of Listeria monocytogenes by Glycerol Monolaurate with Organic Acids
Authors: OH DEOG‐HWAN , MARSHALL DOUGLAS L. 
Published: August 2006

ABSTRACTGlycerol monolaurate (ML) inhibition of Listeria monocytogenes was affected by pH and testing matrix. We investigated antimicrobial effects of ML combined with acetic, benzoic, citric, and lactic acids (AA, BA, CA, and LA) on L. monocytogenes in broth medium and crawfish tail meat. Minimum inhibitory concentrations were lower when ML was combined with each acid in dual combination. ML combined with sublethal amounts of AA, BA, or LA gave greater inhibition than for the most active compound alone. No interaction occurred between ML and CA. ML had no influence on pH of media containing organic acids. ML or LA in crawfish tail meat had reduced activity. ML activity was influenced by type of organic acid used. Combining ML with organic acids may provide similar protection to other precooked ready‐to‐eat foods.
Water Concentration/Activity and Loss of Vitamins B1 and E in Pork Due to Gamma Radiation
Authors: FOX JAY B. , LAKRITZ LEON , KOHOUT KAREN M. , THAYER DONALD W. 
Published: August 2006

ABSTRACTWhen irradiated, increasing the water content of pork by partial rehydration of freeze‐dried L. dorsi muscle resulted in increasing rate of thiamin loss from zero in dry tissue to ca 6%/kGy of irradiation in tissue with 70% water. Conversely, the rate of loss of α‐tocopherol decreased, from 44%/kGy at 0% to 32%/kGy at 70% water. Decreasing water activity in buffers or in ground or freeze‐dried pork by salt or sucrose had no effect on rate of loss of either vitamin following irradiation. Salt decreased the loss of both vitamins in pork due to competition for the hydroxyl radical by chloride ions.
Static, Controlled (CO2) Atmosphere Packaging of Retail Ready Pork
Authors: HOLLEY R. A. , GARIÉPY C. , DELAQUIS P. , DOYON G. , GAGNON J. 
Published: August 2006

ABSTRACTWrapped boneless pork loin roasts and slices were stored at 4°in bulk under constant CO2 concentrations of 50% and 100% for 1 and 2 wks. Samples stored under 50% CO2 for 2 wks could subsequently be displayed (aerobic) for 3 days without becoming unacceptable or for 6 days if previously held under 100% CO2 for 14 days. Aerobic shelf‐life at 4°of the latter samples equalled that of fresh pork chops under simulated retail display. Physicochemical characteristics during storage did not limit acceptability. Reusable master packs have application for distribution of retail ready cuts under controlled atmosphere packaging.
Residence Time Distribution of Multiple Particles in Non‐Newtonian Holding Tube Flow: Statistical Analysis
Authors: SANDEEP K. P. , ZURITZ CARLOS A. 
Published: August 2006

ABSTRACTResidence times of multiple particles in aqueous solutions of carboxy‐methylcellulose (CMC) in a holding tube arrangement were measured at different conditions of fluid viscosity, suspension flow rate, particle sizes and particle concentrations. Nearly neutrally buoyant polystyrene spheres were used to simulate food particles. Residence time distribution functions, E(t), applicable to lethality calculations in aseptic processing were developed along with equations to predict the mean (RTmean), minimum (RTmin) and standard deviation (RT std) of the residence times as a function of process parameters. Results showed that viscosity, flow rate and particle concentrationhad significant (a = 0.05) effects on RTmean) RT min and RT std while particle size affected only RT std. The ratio of mean residence time to minimum residence time was 1.06 to 1.16.
Enzymatic Treatments and Thermal Effects on Edible Soy Protein Films
Authors: STUCHELL YVONNE M. , KROCHTA JOHN M. 
Published: August 2006

ABSTRACTThe effect of heat and enzymatic treatments on physical and moisture barrier properties of soy protein isolate (SPI) edible films were evaluated at three plasticizer levels. Heat treatment produced a film which was smoother and more transparent than unheated SPI films. Heated films had decreased water vapor permeability (WVP) and increased % elongation at break (%E) and % soluble protein when compared to unheated films. Treatment with horseradish peroxidase provided no further improvement in WVP, but increased tensile strength and % protein solubility and decreased %E. Enzymatic treatment caused protein degradation in addition to crosslinking.
Formation and Stability of Citric Acid‐Sodium Citrate Solid Solutions
Authors: PORZIO MICHAEL 
Published: August 2006

ABSTRACTSpecific molar ratio mixtures of crystalline trisodium citrate dihydrate and citric acid were milled. The resulting materials exhibited amorphous character as determined by differential scanning calorimetry DSC). Reversion of the amorphous solid solutions to stable crystalline states occurred over a time period of weeks to months and was related to molar ratios and component forms.
Texture Evaluation of Ultrafiltered Teleme Cheese
Authors: RAPHAELIDES S. , ANTONIOU K.D. , PETRIDIS D. 
Published: August 2006

ABSTRACTThe texture of traditional and ultrafiltered (UF) teleme cheeses was evaluated using instrumental and sensory texture profile analysis. The UF teleme was made from unheated or heat treated (75°C for 5 minutes) UF milk concentrate. Samples were tested after 2 and 4 mo ripening. Instron variables did not discriminate between the three teleme types but sensory attributes, assessed by a panel discriminated the samples. Weak correlations were obtained between sensory and mechanical variables. Redundancy ordination analysis indicated that textural behavior of each type teleme cheese was characterized by different attributes. Sensory springiness or brittleness, lumpiness and fat content characterized the majority of traditional teleme samples whereas adhesiveness, pH, water soluble and noncasein nitrogen characterized the heat‐treated UF samples.
Thermal Stability and Gel‐Forming Ability of Shark Muscle as Related to Ionic Strength
Authors: CHEN HUI‐HUANG 
Published: August 2006

ABSTRACTThermal stability and gel‐forming ability of silvertip, hammer‐head and thresher shark as affected by ionic strength were investigated. Low temperature endothermic peaks (LTEP, between 30 and 44°C) were observed in differential scanning calorimetric (DSC) thermograms of the shark muscles and surimi samples. Increases in ionic strength reduced the thermal stability of surimi as shown by depression of transition temperature, denaturation enthalpies and LTEP. Although gel strength of heat‐treated surimi increased with increasing NaCl concentration, the three species had different sensitivities to ionic strength. The highest NaCl‐induced gel‐forming ability of surimi was achieved at 0.5M salt concentration for silvertip and thresher; at 1.0M for hammer‐head shark.
Functional Properties and Shelf Life of Fresh Surimi from Pacific Whiting
Authors: PIPATSATTAYANUWONG SIRIPORN , PARK JAE W. , MORRISSEY MICHAEL T. 
Published: August 2006

ABSTRACTTotal aerobic plate count (APC), shear stress, shear strain, and color of fresh Pacific whiting surimi stored at 5°C were determined at day 0, 1, 3, 5, and 7. Frozen surimi was prepared with four levels of cryoprotectams (0, 3, 6, and 9%) and was compared with fresh surimi for gelforming ability. Fresh Pacific whiting surimi had a shelf life of 5 days. The gel functionality remained unchanged throughout the storage time. Strain values of fresh surimi were not different from those of frozen surimi with 9% cryoprotectants, but stress values of fresh surimi were almost three times higher than those of frozen surimi.
Biochemical Changes and Sensory Quality of Shredded and MA‐Packaged Iceberg Lettuce
Authors: HEIMDAL HANNE , KÜHN BIRKA FALK , POLL LEIF , LARSEN LONE MELCHIOR 
Published: August 2006

ABSTRACTCultivars of shredded iceberg lettuce (Lactuca sativu L.) ‘Saladin’, ‘Santis’, ‘Telda’ and ‘Roxette’ responded in a parallel way to four modified atmosphere (MA) packaging treatments. Moderate vacuum packaging (mvp) in 80 μm polyethylene (PE) inhibited enzymatic browning over 10‐day storage at 5°C. When lettuce was packaged in 80% O2, 20% CO2 (80/20), more browning occured in SL3‐bags (59 μm multilayer coextruded film) than in PE‐bags. Polyphenol oxidase activity declined during storage in all 4 atmospheres, with lowest activity in PE‐80/20. Endogenous ascorbic acid (AA) did not act as an efficient antioxidant in delaying browning. Total carbohydrate content (TC) declined slightly during storage. Tristimulus color measurements correlated highly with visual ratings.
Chilling‐Associated Softening of Tomato Fruit is Related to Increased Pectinmethylesterase Activity
Authors: MARANGONI ALEJANDRO G. , JACKMAN ROBERT L. , STANLEY DAVID W. 
Published: August 2006

ABSTRACTMature‐green tomatoes chilled 15 days (5°C; RH >85%) were softer than nonchilled during subsequent ripening (22°C) by both whole fruit and pericarp tissue puncture (p<0.05), but not by flat‐plate compression. No differences in total polygalactnronase (PG) or PG isozyme activity were evident although total activity was greater in nonchilled after 10 days ripening. Softening of nonchilled fruit correlated (p<0.05) with extracted PGI activity, while chilling‐associated softening correlated (p<0.05) with higher initial extracted pectinmethylesterase (PME) activity. Extracted peroxidase remained constant throughout ripening but was greater (p<0.05) in pre‐chilled fruit consistent with chill‐induced membrane dysfunction. Transmission electron microscopy showed the middle lamella from pre‐chilled tomatoes was swollen and less defined. Loss of turgor from translocation of water to the PME‐modified cell wall was suggested to be responsible for softening as a consequence of chilling.
Ascorbic Acid Stability in Ground Asparagus Samples and in Oxalic Acid Extracts
Authors: ESTEVE MARÍA J. , FARRÉ ROSAURA , FRÍGOLA ANA 
Published: August 2006

ABSTRACTTo establish the storage conditions for asparagus preparation before ascorbic acid determination, samples were ground, the mass was divided into three aliquots that were, respectively, stored at 4°C, – 18°C, or extracted with 1% oxalic acid. The extract was further split into aliquots and stored at 25°, 4°, –18° and ‐75°C. Ascorbic acid content was measured at different times of storage by a polarographic method. The rate of degradation increased with storage temperature; the degradation rate was higher in ground samples than in extracts; no significant changes in ascorbic acid content were observed in extracts stored for 7 days at ‐18° or for 90 days at ‐75°C.
Ozone Storage Effects on Anthocyanin Content and Fungal Growth in Blackberries
Authors: BARTH M. MARGARET , ZHOU CEN , MERCIER JULIEN , PAYNE FREDERICK A. 
Published: August 2006

ABSTRACTOzone exposure was assessed for storage of thornless blackberries which are prone to fungal decay. Blackberries were harvested and stored for 12 days at 2°C in 0.0, 0.1, and 0.3 ppm ozone. Berries were evaluated for fungal decay, anthocyanins, color and peroxidase (POD) activity. Ozone storage suppressed fungal development for 12 days, while 20% of control fruits showed decay. The main mold was Botrytis cinerea. Ozone storage did not cause observable injury or defects. By 12 days, anthocyanin content of juice was similar to initial levels for all treatments. Surface color was better retained in 0.1 and 0.3 ppm‐stored berries by 5 days and in 0.3 ppm berries by 12 days, by hue angle values. POD was greater in controls and 0.1 ppm samples, and was lowest in 0.3 ppm fruits by 12 days. Ozone storage resulted in market quality extension.
Prediction of 5–MF Formation in an Industrial Apple‐Juice Evaporator
Authors: TONELLI STELLA M. , ERRAZU ALBERTO F. , PORRAS JOSÉ A. , LOZANO JORGE E. 
Published: August 2006

ABSTRACTThe rate of formation of 5‐hydroxymethylfurfural (5‐HMF) in apple juice with soluble solids ranging from 15 to 69°Brix at 100, 104, 108 or 112°C was experimentally determined. Different mechanisms of reaction were proposed and corresponding kinetic models were derived. The model that provided the best fit to experimental data corresponded to a first‐order initiation step, followed by an autocatalytic period limited by consumption of reactants. The resulting kinetic equations were incorporated into the mathematical model of a triple‐effect apple‐juice evaporator. The simulation values obtained for the content of 5‐HMF in the concentrated apple juice were in good agreement with observed industrial levels. From simulation runs 5‐HMF generation was strongly related to the temperature level at the first evaporation effect.
Inhibition of Horse Bean and Germinated Barley Lipoxygenases by Some Phenolic Compounds
Authors: RICHARD‐FORGET FLORENCE , GAUILLARD FRÉDÉRIC , HUGUES MIREILLE , JEAN‐MARC THIRY , BOIVIN PATRICK , NICOLAS JACQUES 
Published: August 2006

ABSTRACTPhenolic compounds have been repeatedly implicated as potent antioxidants. Efficiency has been frequently estimated by radical scavenging activity and few reports have considered lipoxygenase (LOX) inhibition. Horse bean LOX was inhibited by a range of phenolic acids, gallates and flavonoids. All compounds tested were uncompetitive inhibitors with the exception of flavonol aglycons which were non competitive type. In each class of compounds, inhibition constants were strongly affected by structures. Inhibition patterns of (‐)‐epicatechin on germinated barley LOXs were detailed: (‐)‐epicatechin acted as an uncompetitive inhibitor while (‐)‐epicatechin reduced hydroperoxide formation by its radical scavenging activity and thus limited enzyme activation.
High Pressure Effects on Emulsifying Behavior of Whey Protein Concentrate
Authors: GALAZKA VANDA B. , LEDWARD DAVE A. , DICKINSON ERIC , LANGLEY KEITH R. 
Published: August 2006

ABSTRACTOil‐in‐water emulsions (0.4 wt% protein, 20 vol%n‐tetradecane, pH 7) prepared with solutions of pressure‐treated (up to 800 MPa) whey protein concentrate (WPC) as emulsifier give a broader droplet‐size distribution than emulsions made with native untreated protein. There was a decrease in emulsifying efficiency with increasing applied pressure and treatment time. In contrast, pressure treatment of corresponding WPC emulsions made with the native protein had little effect on emulsion stability. In the pressure‐treated emulsion the protein is probably already conformationally modified so that pressure has little additional effect. However, in solution the native structure of the whey protein is modified by pressure resulting in loss of emulsifying efficiency.
Corn Syrup Oligosaccharide Effects on Sucrose Crystallization
Authors: TJURADI P. , HARTEL R.W. 
Published: August 2006

ABSTRACTThe components of corn syrup (oligosaccharides with different degrees of polymerization) have long been hypothesized to have different effects on sucrose crystallization. Corn syrups were fractionated to produce four fractions, each containing a different range of oligosaccharides. Each fraction decreased the solubility concentration of sucrose to the same extent as the original corn syrup, except for the lowest DP fraction which caused a lower sucrose solubility in water. Each fraction also reduced the growth rate of sucrose crystals compared to the pure system. How ever, at equivalent molar levels, all corn syrup fractions had the same effects on reducing crystal growth.
Recovered Protein and Reconditioned Water from Surimi Processing Waste
Authors: LIN TEIN M. , PARK JAE W. , MORRISSEY MICHAEL T. 
Published: August 2006

ABSTRACTMicro‐ and ultrafiltration were utilized for recovery of proteins and for water recycling from commercial surimi processing waste water. The proteins recovered by microfiltration showed highly functional properties and composition comparable with proteins in regular surimi. Surimi with a substitution (10%) of recovered proteins did not diminish in gel hardness, elasticity, color, or water retention. Aerobic plate count, chemical oxygen demand, protease activity, and turbidity in the surimi waste waters were reduced by ultrafiltration. Results indicated a potential for recovering proteins to extend yield and recycling water.