bluuebunny/crossref_metadata_2025_split huggingface dataset:
EMULSIFICATION PROPERTIES OF GROUNDNUT PROTEIN
Authors: RAMANATHAM G. , RAN LEE HEA , URS LEELA N. 
Published: August 2006

ABSTRACTThe ability of groundnut protein to emulsify soyabean oil was studied under various experimental conditions. The emulsification capacity (EC) of groundnut protein isolate was highest at 5 mg/ml protein concentration. The EC vs pH profile resembled a typical protein solubility curve and the EC of groundnut protein isolate was greatest at pH 10.0. Sodium chloride at low concentrations (0.05–0.2M) increased the EC of protein dispersed, in the pH range 7–10. Groundnut protein isolate showed poor emulsifying properties in water (pH 6.8) in contrast to casein or soyabean protein. Results with groundnut flour indicated that it was a less effective emulsifier than the protein isolate. EC increased with the fineness of the flour, indicating the influence of particle size. Less amount of oil was emulsified at higher mixing speeds.
CONTROL OF CHALKINESS IN SOYMILK
Authors: KUNTZ D. A. , NELSON A. I. , STEINBERG M. P. , WEI L. S. 
Published: August 2006

ABSTRACTChalkiness is a defect used to describe a food which coats the mouth and throat with fine, grainy particles. This study evaluates the processing and formulation variables which affect chalkiness of Illinois process soymilk produced from dehulled soybeans. Alkalinity of the blanch solution, homogenization conditions, soymilk pH, and solids concentration had the most pronounced effects on chalkiness. Increasing blanch alkalinity decreased chalkiness; beverages adjusted to higher final pH were less chalky. Homogenization at higher temperatures or pressures also significantly reduced chalkiness. Chalkiness increased with soy solids concentration. Beverages produced using conditions to effect optimal quality were compared to low quality products. Centrifugal desludging reduced chalkiness to an imperceptible level. Particles retained by 150 mesh were primarily responsible for chalkiness. The process conditions leading to minimum chalkiness were: direct blanch of cotyledons in 0.25% NaHCO3; homogenization at 180°F and 3500 psi; formulation with 6% soy solids; beverage pH of 7.5.
ULTRASONIC PEPTIZATION OF SOYBEAN PROTEINS FROM AUTOCLAVED FLAKES, ALCOHOL‐WASHED FLAKES AND COMMERCIAL SAMPLES
Authors: WANG L. C. 
Published: August 2006

ABSTRACTAn ultrasonic method to peptize soybean proteins from defatted, autoclaved and alcohol‐washed flakes and commercial concentrates and isolates was studied. Extraction conditions were optimized by examining factors including sonic power, meal‐to‐water ratio, salt concentration, pH and sonic time. The present study reaffirmed the fact that sonication can disperse 80% of total proteins from autocalved flakes with one extraction. Also, this method solublilized over 90% of the proteins from alcohol‐washed flakes. Results from commercial concentrates and isolates varied. The low solubility of autoclaved commcrcial concentrates is likely due to high acidity rather than the inability to disperse proteins in water by ultrasound.
PROXIMATE ANALYSIS, FATTY ACID AND AMINO ACID COMPOSITION OF NIGELLA SATIVA L. SEEDS
Authors: BABAYAN V. K. , KOOTTUNGAL D. , HALABY G. A. 
Published: August 2006

ABSTRACTProximate analysis of Nigella sativa L. seeds showed a composition of 21% protein, 35.5% fat, 5.5% moisture, 3.7% ash and the rest being total carbohydrate. Fatty acid analysis of the extracted oil was determined using gas‐liquid chromatography; it showed 56% linoleic acid, 24.6% oleic acid, 12% palmitic acid, 3% stearic acid, 2.5% eicosadienoic acid, 0.7% linolenic acid and 0.16% myristic acid. Traces of few unidentified fatty acids were also found. Amino acid analysis of the seed protein hydrolysate by gas chromatography of the n‐propyl, N‐acetyl derivatives showed the presence of 15 amino acids including 9 essential amino acids. Given the significant content of fat, protein and minerals in the seeds, it should be investigated as a source of these nutrients and its potential applications in flavoring various types of foods.
STORAGE LIFE OF PRE‐CUT, REFORMED, VACUUM PACKAGED LAMB LOINS
Authors: TATUM J. D. , SMITH G. C. , CARPENTER Z. L. 
Published: August 2006

ABSTRACTThirty‐two lamb loins were cut into retail chops, the chops were stacked together to reform the original configuration of the primal cut and the pre‐cut, reformed loins were vacuum packaged. The 32 pre‐cut, reformed, vacuum packaged loins and 32 intact, vacuum packaged loins were transported‐stored at 0–2°C for 7, 14, 21 or 28 days. Following storage, one retail chop from each of the 64 loins was displayed under retail conditions for 4 days. Chops from pre‐cut, reformed loins stored for. 14–28 days sustained greater (P < 0.05) surface discoloration and were less desirable (P < 0.05) in overall appearance than chops from intact loins. Chops from pre‐cut, reformed loins stored for 21 or 28 days had a higher (P < 0.05) incidence of off‐odor than chops from intact loins. If transport‐storage intervals of 14 days or longer are needed to distribute lamb loins, pre‐cutting of chops and distribution as reformed, vacuum packaged loins cannot be recommended.
ODOR THRESHOLD OF 2,3,6‐TRICHLOROANISOLE IN WATER
Authors: GUADAGNI D. G. , BUTTERY R. G. 
Published: August 2006

ABSTRACTThe odor threshold of pure 2,3,6‐trichloroanisole was determined in water solution using trained and untrained panelists. The values obtained with the trained and untrained panel were 7.4 and 24.5 ppt (parts per 101 2 parts of solvent) respectively, Trichloroanisole samples prepared in two different laboratories did not result in significantly different threshold values. These values are about 4 orders of magnitude higher than those found in the literature for this compound.
CHANGES IN THE FREE FATTY ACID AND AMMONIA CONTENT OF BEEF DURING AGING AND PROCESSING
Authors: BROOKS G. M. , AMMERMAN G. R. 
Published: August 2006

ABSTRACTThis study was to evaluate the effect of equal Fo's at 104.4°, 115.6°, and 126.7°C on the free fatty acid and ammonia of aged and nonaged beef. The process of 126.7°C of the 5‐day product resulted in a significantly lower free fatty acid. Processing reduced free fatty acids in the 1‐day product. There was no significant difference in free fatty acid due to age between the 1‐ and 5‐day products except for the 104.4°C process. The ammonia‐in‐water extracts of beef were not significantly different among the control and the processes. The longer process at 104.4°C resulted in significantly higher ammonia in the cooked beef extract.
NUTRITIONAL EVALUATION OF FULL‐FAT SOY FLOUR PRODUCED BY DRY HEAT ROASTING
Authors: JANSEN G. RICHARD , HARPER J. M. , O'DEEN LOUISE A. 
Published: August 2006

ABSTRACTFull fat soy flour was made by roasting whole soybeans in a heated agitated salt bed followed by dehulling and grinding. PER's of 2.11–2.31 compared to 2.50 for reference casein were achieved with roasting bed temperatures of 206–234°C and treatment times of 15–24 sec. The process reduced the level of anti‐trypsin activity 75–90% under these roasting conditions. The results demonstrate the utility of this dry heat process in making full‐fat soy flour with a high protein quality. The potential advantages of the process in developing countries are discussed.
ENZYMATIC ESTIMATION OF AVAILABLE LYSINE
Authors: McBEE L. E. , MARSHALL R. T. 
Published: August 2006

ABSTRACTThe automated lysine decarboxylase method of determining lysine concentrations was integrated with a previously developed method of treating samples with 1‐fluoro‐2,4‐dinitrobenzene to bind free epsilonamino groups of lysine. Together these procedures provide an improved test for available lysine.
EFFECT OF pH ON VOLATILE RETENTION IN FREEZE‐DRIED MODEL SOLUTIONS
Authors: SMYRL T. G. , LeMAGUER MARC 
Published: August 2006

ABSTRACTThe retention level of several essential oil components in freeze‐dried solutions of sucrose and gum arabic was found to be dependent on the tial pH of the solution. In such carbohydrate solutions the presence of an acid or a base was found to enhance volatile retention. Retention values were found to be lowest near neutral pH values.
REVISION OF THE FORMULA METHOD TABLES FOR THERMAL PROCESS EVALUATION
Authors: STEELE R. J. , BOARD P. W. , BEST D. J. , WILLCOX M. E. 
Published: August 2006

ABSTRACTInaccuracies in the Formula method for thermal process evaluation–which could lead to overestimates of the lethal value and reduce the margin of safety of processes‐were found. Revised tables for C:g and fh/U:g systems are presented as well as revised coefficients for polynomials fitted to the tables for use in programmable calculators.
PREDICTION OF FREEZING TIMES FOR FOODS IN RECTANGULAR PACKAGES
Authors: CLELAND A. C. , EARLE R. L. 
Published: August 2006

ABSTRACTA previous study of methods for predicting the freezing times of slabs, cylinders and spheres was extended to cover rectangular bricks of food materials. Experimental measurements of the freezing time were made over a wide range of conditions using a food analogue material, and these results compared to times calculated from various available prediction methods. The three‐dimensional version of a three time‐level finite difference scheme was found to be the most accurate numerical solution. Simple formulae are available for predicting the freezing time of rectangular bricks using the geometric factors derived by Plank. These factors are shown to be subject to error, and none of this group of methods gave accurate prediction of freezing time. A previously proposed group of formulae are extended to cover rectangular bricks. These formulae are simple to use and accurate. They are applicable to slabs (±5% with 95% confidence), and to cylinders and spheres (±7% with 95% confidence) as well as to bricks (±10% with 95% confidence). These extend the previously published formulae for slabs, cylinders and spheres without significant loss of accuracy.
IRRADIATION OF ONION POWDER: EFFECTS ON TASTE AND AROMA CHARACTERISTICS
Authors: SILBERSTEIN O. , KAHAN J. , PENNIMAN J. , HENZI W. 
Published: August 2006

ABSTRACTOnion powder in commercial bulk containers was irradiated with a minimum average gamma radiation (60CO) dosage of 900 Krads. Taste and flavor evaluation by a modified profile method failed to show statistically significant differences immediately after treatment or during 12 month storage. A sample irradiated with an excess dosage of 27,000 Krads showed some changes from raw toward cooked onion characteristics but no abnormal characteristics.
IDENTIFICATION AND MEASUREMENT OF THE RESISTANCES TO ABSCISSION OF INTACT OR UNIT KERNELS OF SWEET CORN
Authors: ROBERTSON G. H. , LAZAR M. E. , PAO F. , HUDSON J. 
Published: August 2006

ABSTRACTThe successful detachment of sweet corn kernels as intact kernels promises large yield and effluent advantages over cut kernels during processing but requires a low strength of kernel attachment to the cob. This work describes the development of a test method for measuring the strength of kernel attachment and applies it to the identification of %varietal differences. Two components resisting detachment were identified: a base or abscission component and a side or frictional component. Base components as low as 1.3 Newton (N) (Golden Happiness) and as high as 5.5N (Illini Xtra Sweet) and side components as low as 1.3N (Vanguard) and as high as 4.0N (Golden Happiness) were observed. Abscission strength was found to correlate with prototype machine processing variables such as kernel mass production rates and the completeness of kernel removal from the cob.
COMMERCIAL FEASIBILITY OF AN IN‐LINE STEAM PROCESS FOR CONDITIONING PECANS TO IMPROVE SHELLING EFFICIENCY AND MAINTAIN PRODUCT QUALITY
Authors: FORBUS W. R. , TYSON B. L. , AYRES JAMES L. 
Published: August 2006

ABSTRACTTests at a commercial plant showed that a new in‐line steam process was better than the existing process in conditioning inshell pecans for cracking, as determined on the basis of shelling efficiency, or yield of unbroken nutmeat halves. Steam conditioning was more effective than commercial conditioning in reducing total plate count and yeast and mold count on the product. Peroxide and free fatty acid values of oils, Hunter color values of nutmeat halves and sensory taste analyses indicated that the quality of the nutmeats conditioned by the two methods was essentially the same immediately after conditioning. Commercial test results agreed with results of previous pilot‐scale studies.
CONSUMER EVALUATION ok THE INTER‐RELATIONSHIPS BETWEEN THE SENSORY COMPONENTS OF COMMERCIAL ORANGE JUICES AND DRINKS
Authors: ENNIS DANIEL M. , KEEPING L. , CHIN‐TING J. , ROSS N. 
Published: August 2006

ABSTRACTFifteen orange beverages in four classes (dry formulations, frozen, canned, and bottled) were evaluated by 630 consumers for sensory characteristics. Considering preference, dry orange drink formulations compared favorably with frozen juices and sweetened canned juices and rated higher than unsweetened canned juices and one of the bottled juices. Analysis of the sensory components influencing preference revealed that sweetness and appearance had a major influence on preference with dry beverage formulations, but since these two sensory Characteristics were found to be very highly correlated (I = 0.94) only one of them, sweetness, was required to predict preference. In the case of the canned juices, sourness had the greatest influence on preference, while frozen juice preference was influenced by the product of sweetness and sourness.
CHEMICAL AND SENSORY QUALITIES OF FRESH MARKET TOMATOES
Authors: WATADA ALLEY E. , AULENBACH BARBARA B. 
Published: August 2006

ABSTRACTChemical and sensory attributes of table‐ripe tomatoes harvested at different stages of maturity were evaluated. Intensities of nine sensory attributes were similar in table‐ripe tomatoes harvested at the “mature‐green” and “breaker” stages. Intensities of “sweetness,”“saltiness” and “fruity‐floral” flavor were higher in tomatoes harvested at the “table‐ripe” stage than at earlier stages of maturity. Desirability of tomatoes was closely associated with the fruity‐floral attribute. Variations of sensory attributes were due to volatile and nonvolatile components. The amount of the variation explained by the components generally increased when the areas of the volatile peaks were converted to logarithms for the stepwise regression analysis.
PLASMA PROTEIN ISOLATE AND TEXTURED SOY PROTEIN IN GROUND BEEF FORMULATIONS
Authors: SEIDEMAN S. C. , SMITH G. C. , CARPENTER Z. L. , DILL C. W. 
Published: August 2006

ABSTRACTCow meat and U.S. Choice or Good beef plates were used to make 20 ground beef formulations. One batch contained only beef (control), 9 batches contained beef and TSP (one of three brands at one of three substitution levels), 1 batch contained beef and PPI, and 9 batches contained both TSP and PPI. Brand of TSP affected color of the raw patties and appearance and dimensional shrinkage of cooked patties, with direction and extent of effects on raw patty color and cooked patty dimensions being determined by the interaction of TSP brand with level of TSP substitution and/or use of PPI. Addition of 1% PPI improved (P < 0.05) the texture, flavor and palatability of patties and increased (P < 0.05) the cohesiveness of cooked patties (as measured by force and area under the deformation curve), irrespective of brand or substitution level of TSP. The effect of addition of 1% PPI on texture and appearance of raw patties and on weight loss and dimensional shrinkage of cooked patties was a function of the combined effects of brand of TSP, percentage of TSP and use of PPI. In general, however, use of 1% PPI was not able to negate most of the undesirable effects of 20% or 30% TSP addition.
MOISTURE, FAT, PROTEIN AND. MINERAL CONTENT OF MECHANICALLY DEBONED POULTRY MEAT
Authors: ESSARY E. O. 
Published: August 2006

ABSTRACTMechanically deboned poultry meat samples from chicken broiler and turkey parts were analyzed for percentage moisture, fat, protein and mineral content. Moisture for turkey samples averaged 68.5%, fat 15.7% and protein 15.2%. Moisture, fat and protein for broiler samples averaged 72.2%, 14.4% and 13.4%, respectively. The minerals or elements detected in the largest amounts in ppm in decreasing order in turkey meat samples were K, Ca, Na, Cl, Mg, Fe, Cu, Zn, Rb and Al. In broiler meat samples the elements detected in largest amounts in ppm in decreasing order were K, Na, Ca, Cl, Mg, Fe, Zn, Cu, Rb, Al and Br. Other minerals were present in smaller amounts. There was a wide range in levels of the different elements in turkey and broiler meat samples.
COMPARISON OF TWO RADIOASSAY METHODS FOR CYANOCOBALAMIN IN SEAFOODS
Authors: BECK ROBERT A. 
Published: August 2006

ABSTRACTConcentrations of cyanocobalamin (vitamin B12) ranging from 0.64‐186.6 μg/100g (fresh weight‐edible tissue) were determined for seven different varieties of seafoods by two radioisotope dilution (RID) methods. The correlation coefficient for 156 RID seafood assays using both techniques was 0.99 and the mean relative standard deviation for samples was 12.05 ± 5.19%. The reproducibility and comparability of the two RID assays was attributable to the uniform implementation of a rigorous extraction procedure which isolated cyanocobalamin in an aqueous phase prior to radiometric evaluation.
LIPID COMPOSITION OF DARK AND WHITE MUSCLE FROM WHITE SUCKER (Catostomus commersoni)
Authors: MAI J. , KINSELLA J. E. 
Published: August 2006

ABSTRACTThe lipids from dark and white muscle of white sucker (Catostomus commersoni) were fractionated by thin‐layer chromatography and fatty acid composition of each lipid class studied by gas‐liquid chromatography. Dark muscle had a higher content of total lipid than white muscle (6.2% vs 1.4%) which was mostly accounted for by triglycerides. Phospholipid (PL) concentration was 521 ± 47 and 395 ± 34 mg/l00 of dark and white muscle, respectively. Phospha‐tidylcholine was the predominant PL class in both muscles though the concentrations of other PL classes were much higher in the dark muscle. Palmitic acid (16:0), palmitoleic acid (16:1 n7), oleic acid (18:l n9), eicosapentaenoic acid (20:5 n3) and docosahexaenoic acid (22:6 n3) were the major fatty acids present. White muscle contained higher percentages of polyunsaturated fatty acid (PUFA) than the dark muscle. The free fatty acid concentration was about the same (∼7%) in both dark and white muscle.
ACTION OF SPLEEN EXTRACTS ON STORED PRE‐COOKED FREEZE‐DRIED BEEF
Authors: COHEN S. H. , KOSTICK J. A. , ROBBINS F. M. , SEGARS R. A. , WALKER J. E. 
Published: August 2006

ABSTRACTWeight changes in stored freeze‐dried meat samples following rehydration indicated a greater H2O uptake by enzyme‐treated samples. Although sarcomere length measurements and Instron testing demonstrated that enzyme‐treated samples (at all sampling periods) were significantly more tender and more uniform in texture than the control samples, protein extractability was not changed significantly.
MATHEMATICAL MODELING OF THE VISCO‐ELASTIC CHARACTERISTICS OF EGG YOLK
Authors: SHARMA S. C. 
Published: August 2006

ABSTRACTDynamic shear moduli and particle size distribution of egg yolk were studied, as function of pH, NaCl concentration and holding time. Levels of the treatment variables were selected according to a three‐factor central composite design. Mathematical formulations were developed to predict the selected viscoelastic characteristics. Using these equations optimum levels of the treatment variables were predicted. A pH range of 6.15 ± 0.45 and NaCl concentration of 5.00 ± 0.75% were found to be optimum to maintain preprocessing elastic modulus to a minimal level. The equations developed herein can be used for optimization of shelf life and functional characteristics of egg yolk.
NOMOGRAPHS TO DETERMINE ALTERATIONS OF ESSENTIAL COMPONENTS IN LEAFY PRODUCTS DURING THERMAL TREATMENT IN WATER
Authors: PAULUS K. 
Published: August 2006

ABSTRACTThe influence of thermal treatments on several essential components in spinach was investigated. The product was treated in water at temperatures between 70 and 130°C for varying periods of time. The study included the influence on: drained weight, dry substance, peroxidase, vitamin C, vitamin B1, various N fractions, oxalic acid, and minerals. In the present paper changes of vitamin C, vitamin B1, peroxidase, nitrate and oxalic acid are described in mathematical terms. z‐values for peroxidase, vitamin C and vitamin B1, and nomographs were established to determine the alterations of vitamin C, vitamin B1, nitrate and oxalic acid as a function of time and temperature.
VOLATILE FLAVOR COMPONENTS OF FRESH AND PRESERVED BRUSSELS SPROUTS GROWN AT DIFFERENT CROP SPACINGS
Authors: MAC LEOD ALEXANDER J. , PIKK HARRIS E. 
Published: August 2006

ABSTRACTThe effect of freezing (both with and without prior blanching) was investigated on the nature of the volatile flavor components of six cultivars of Brussels sprouts each grown at three different crop spacings. Appreciable variations in the chemical composition of the flavor extracts were observed, and it is possible to suggest likely reasons why some frozen Brussels sprouts develop unusual and unacceptably strong flavor. Lack of proper blanching would be a significant cause, but the nature of the cultivar and its growth at too close a crop spacing can also be very important.
SENSORY PROPERTIES, PROXIMATE ANALYSIS AND COOKING LOSSES OF MEAT LOAVES EXTENDED WITH CHICKPEA MEAL OR TEXTURED SOY PROTEIN
Authors: SHANER KIMBERLY M. , BALDWIN RUTH E. 
Published: August 2006

ABSTRACTSubstitution of meat with 30% textured soy protein (TSP) or chickpea meal decreased intensity of beef aroma and flavor of beef loaves, with chickpea substitution giving the most intense bean flavor. Control loaves were the most juicy, and chickpea‐substituted loaves were the least. Legume substitution resulted in significant decreases in total cooking losses and losses due to drip, with chickpea meal having a greater effect. There were no differences in mean sensory scores for loaves baked in a loaf pan or on a rack, but cooking losses tended to be greater for loaves baked on a rack. Protein content was reduced significantly by substitution with chickpea meal.
DIFFERENTIATION OF FOOD SPOILAGE BACTERIA ON THE BASIS OF THEIR ABILITY TO UTILIZE DIFFERENT PROTEINS
Authors: SIKES A. , MAXCY R. B. 
Published: August 2006

ABSTRACTMethods designed to evaluate qualitatively the proteolytic potential of spoilage bacteria must be sufficiently sensitive to differentiate among the broad spectrum of bacterial proteases. By using four unfractionated proteins (egg albumen, gelatin, casein, and water soluble proteins of beef muscle) and three casein fractions (αs‐, β‐, and κ‐), the proteolytic activity of 122 bacterial isolates from chicken were studied. Three distinctive groups of proteolytic bacteria were found. One group completely hydrolyzed all of the test proteins (elaborated proteases with low substrate specificity). Another group, which elaborated proteases with high substrate specificity, selectively hydrolyzed one or more, but not all of the test proteins and fractions of casein and/or the water soluble sarcoplasmic proteins. The third group demonstrated an inability to hydrolyze test proteins to obtain nutrients for growth. However, the latter group did grow when cultured in the presence of an added protease. Further, it was observed that a significant number of isolates unable to hydrolyze one protein, hydrolyzed other test proteins, thus, indicating the need in an assay method of being able to detect these differences. Comparisons between undenatured and denatured proteins, as test substrates, revealed no significant difference between protease preference by spoilage isolates for either type of protein. However, the use of undenatured protein substrates seemed to be a more logical approach to simulate actual conditions in the food industry. The use of a single protein substrate to evaluate proteolytic activity, as current methods employ, increases the possibility of making an incorrect appraisal of the true proteolytic capacity of a microorganism.