bluuebunny/crossref_metadata_2025_split huggingface dataset:
Stability of Glutamine and Pyroglutamic Acid under Model System Conditions: Influence of Physical and Technological Factors
Authors: AIRAUDO CHARLES B. , GAYTE‐SORBIER ANDRÉ , ARMAND PAUL 
Published: August 2006

ABSTRACTThe stability of glutamine and pyroglutamic acid as regards pH, temperature and oxygen was studied during storage and two thermal processings, the residual products and those which appeared being determined. Contrary to glutamic acid, the two derivatives are labile below pH 2 and above pH 13 and alteration occurs much faster. Temperature increase promotes this phenomenon. Glutamic and pyroglutamic acids convert reversibly into one another, more or less quickly and completely according to the conditions. Glutamine changes during heating in two steps, first into glutamic acid, then into pyroglutamic acid if the pH values are not extreme. The influence of pH conditions on the direction and the rate of the reaction are indicated.
Stability of Anthocyanins from Sweet Potatoes in a Model Beverage
Authors: BASSA L.A. , FRANCIS F.J. 
Published: August 2006

ABSTRACTModel beverages containing a citrate‐phosphate buffer at pH 2.8, 13% sucrose, and a colorant were stored at room temperature for 1 yr in the dark. The colorants consisted of pigment extracts from red sweet potatoes, the same extract with the acyl groups removed, cyanidin‐3‐glucoside from blackberries, and a commercial sample of enocyanin from grapes. The sweet potato pigments were the most stable, closely followed by those from blackberries. The deacylated samples and those containing enocyanin were much less stable, as judged by color measurements and pigment analyses.
Potassium Sorbate Inhibition of Microorganisms Growing on Refrigerated Packaged Beef
Authors: ZAMORA M. C. , ZARITZKY N. E. 
Published: August 2006

ABSTRACTThe influence of potassium sorbate concentration (27–1325 ppm of sorbic acid) on the growth of natural flora in raw beef samples wrapped in plastic films of different oxygen permeability was studied at 0° and 4°C. Changes in aerobic plate counts, Pseudomonas spp., Brochothrix thermosphacta, Lactobacillus spp., Enterobacteriaceae and yeasts were monitored. Sorbate treatment effect on percentage increment of lag phase and reduction of growth rate during exponential phase for the different microorganisms were analyzed and antimicrobial action was evaluated by the Inhibition Index. A significant increase in the time to reach aerobic counts of 106.5 CFU/cm2 was observed at low storage temperatures and pH values in vacuum packaged treated samples.
Restructured Mutton Roast Quality
Authors: PRASAD V. S. S. , FIELD R. A. , MILLER G. J. , WILLIAMS J. C. , RILEY M. L. 
Published: August 2006

ABSTRACTThe influence of monosodium glutamate (MSG) and lamb on characteristics of restructured mutton roasts was evaluated. The status of pyridinoline (a trivalent collagen cross‐link) in epimysial and muscle tissues of lambs and ewes was also investigated. Addition of MSG (0.2%) did not significantly alter restructured mutton roast flavor. Restructured roasts made with mutton had higher (P<0.05) cook losses and Warner‐Bratzler shear values, and inferior binding characteristics when compared to roasts made with lamb, and roast characteristics improved linearly with increasing levels of lamb. Pyridinoline content was higher in mutton than lamb. The greater amounts of pyridinoline may be partially responsible for the lower quality restructured mutton roasts.
Influence of Marinating on Weight Gain and Coating Characteristics of Broiler Drumsticks
Authors: PROCTOR V. A. , CUNNINGHAM F. E. 
Published: August 2006

ABSTRACTThe weight gain of broiler drumsticks at 4°C was compared to those at 23°C after marinating in distilled water with agitation for 30 and 60 min. At 23°C there was significantly greater absorption (P = 0.001), with an average of 3.81%. The effect of different additives were studied in relation to weight gain, coating pickup, cooking loss, crumb loss, and overall yield of coated broiler drumsticks. Skinless drumsticks marinated in 4% Kena solution (90% tripolyphosphate and 10% hexametaphosphate blend) had significantly greater coating pickup, and a cooking loss was significantly reduced by increased marinating time in 4% Kena. The mean overall yield was highest for drumsticks soaked in distilled water (86.67%), and lowest for ‘those treated with 0.5% ascorbic acid (80.01%) and 0.002% papain (78.30%).
Lipid Peroxidation and Phospholipid Hydrolysis in Fish Muscle Microsomes and Frozen Fish
Authors: HAN T.‐J. , LISTON J. 
Published: August 2006

ABSTRACTThe interaction between lipid peroxidation and phospholipase A2 was investigated in fish muscle microsomes and frozen fish muscle. Lysophosphatidylcholine (LPC), a phospholipid hydrolysis product produced by the activity of phospholipase A2, was detected in the lipids extracted from microsomes peroxidized by incubation with NADH and ADP‐Fe3+. No detectable level of LPC was found in the microsomal lipids when NADH was withdrawn from the reaction mixture nor in the untreated microsomal lipids. LPC level in the lipids extracted from unheated microsomes was considerably higher than that from heat‐treated microsomes when both were peroxidized by incubation with ascorbate and Fe3+. Phospholipase A2 was activated by either NADH‐dependent or ascorbate‐induced lipid peroxidation in vitro. The levels of lipid peroxidation in fish muscle were higher when fish were stored at higher frozen storage temperatures and so were the levels of LPC.
Influence of Frozen Storage and Phosphate Predips on Coating Adhesion in Breaded Fish Portions
Authors: COREY M. L. , GERDES D. L. , GRODNER R. M. 
Published: August 2006

ABSTRACTThe influence of freeze thaw‐cycles and the presence of phosphate on the adhesion of two commercially produced batterfry coatings to frozen fish portions were investigated. Prior to coating, one‐half of the samples were treated with a 10% sodium tripolyphosphate predip. After coating, the samples were pre‐fried and frozen. The storage conditions consisted of 1, 2 or 3 freeze‐thaw cycles during a three‐month period and storage at a constant temperature. Freeze‐thaw cycles resulted in moisture loss from the breading, but did not influence coating loss. The presence of phosphates did not influence adhesion of batter fry coating. The type of batter (Tempura and Batter Fry) did not influence coating adhesion.
Effect of HTST Pasteurization of Milk, Cheese Whey and Cheese Whey UF Retentate upon the Composition, Physicochemical and Functional Properties of Whey Protein Concentrates
Authors: MORR C. V. 
Published: August 2006

ABSTRACTThe effect of high temperature‐short time (HTST) pasteurization of milk, Cheddar cheese whey and cheddar cheese whey ultrafiltration (UF) retentate upon the composition, physicochemical and functional properties of whey protein concentrates (WPC) was investigated. HTST pasteurization (72°C‐15 sec) of milk, whey and UF retentate caused no significant differences in chemical composition of resulting WPCs. HTST pasteurization of milk and whey had no significant effect upon WPC solubility, whereas, heating UF retentate caused significant loss of WPC solubility. HTST pasteurization of milk caused a significant lowering (P<0.10) of maximum foam expansion of WPC dispersions, but HTST pasteurization of whey and UF retentate had no significant effect upon this latter parameter.
c4‐Heptenal: An Influential Volatile Compound in Boiled Potato Flavor
Authors: JOSEPHSON DAVID B. , LINDSAY ROBERT C. 
Published: August 2006

ABSTRACTAnalysis of headspace volatile concentrates from freshly boiled Russet Burbank potatoes revealed a variety of lipid oxidation products including t2,c6‐nonadienal which is further degraded to c4‐heptenal through a water‐mediated retro‐aldol condensation reaction. Dilute aqueous solutions of c4‐heptenal exhibited boiled potato‐like aromas, and at relatively high concentrations (greater than 0.7 ppb) added c4‐heptenal contributed distinct staling‐type flavor defects to both fresh, mashed potatoes and reconstituted dehydrated potatoes. When added at levels between 0.1–0.4 ppb, c4‐heptenal enhanced overall earthy, potato‐like flavors in freshly boiled mashed potatoes, but these levels caused stale flavors in reconstituted dehydrated potatoes.
Determination of Phenolic Compounds of Dry Beans Using Vanillin, Redox and Precipitation Assays
Authors: DESHPANDE S.S. , CHERYAN M. 
Published: August 2006

ABSTRACTPhenolic compounds of ten genotypes of dry beans (Phaseolus vulgaris L.) were investigated using four different methods. Assayable tannins using the 0.5% vanillin assay ranged from 49–306 mg catechin equivalents/100 g beans. Significant differences were observed for tannins measured by the vanillin and the protein precipitable phenol tests. Of the two redox assays, the Prussian blue assay gave significantly higher total phenol values than the Folin‐Ciocalteu assay. Both these reagents were more sensitive to tannic acid than to catechin. Although tannin values varied 2–3 fold for a given variety, excellent correlation was observed between the different assays employed for bean tannin analysis.
Effect of pH, Certain Chemicals and Holding Time‐Temperature on the Color of Lowbush Blueberry Puree
Authors: YANG C.S.T. , YANG P.P.A. 
Published: August 2006

ABSTRACTMain effects of pH, several chemicals, and holding time at 50°C and −20°C on the color of lowbush blueberry puree were evaluated. As pH shifted from low to high, the puree became darker and more bluish‐purple. Chemicals such as EDTA and AlCl3 tended to produce a redder and yellower puree whereas SnCl2 and SnCl4 would make the color bluish‐purple. The combining effect of pH and chemicals showed a stabilizing effect on puree color which was independent of holding time of 24 hr at 50°C or 4 wk at −20°C. Hue values were recommended to be used rather than absorbance ratios A510A410 to judge color of blueberry puree.
Quality of Fresh‐Market Peaches Within the Postharvest Handling System
Authors: SHEWFELT R. L. , MEYERS S. C. , PRUSSIA S. E. , JORDAN J. L. 
Published: August 2006

ABSTRACTPeaches (cv ‘Redglobe’) were sampled at six points in the postharvest handling system to determine the effects of physiological maturity at harvest and identify the step(s) where alternate handling techniques would lead to improved quality at point of purchase. Samples were evaluated for maturity, color, firmness, soluble solids, and total acidity. Harvest maturity and temperature management were identified as the most critical factors in the postharvest system. Firmness was the most limiting quality attribute. Improvement of peach quality can be achieved within the existing handling system by strict control of harvest maturity and allowing peaches to ripen at ambient temperatures (18–24°C) at the retail outlet or in the home just prior to consumption.
Effect of Assay Temperature on Activity of Citrus Pectinesterase In Fresh Orange Juice
Authors: WICKER L. , BRADDOCK R.J. , VASSALLO M. 
Published: August 2006

ABSTRACTThe effect of temperature on pectinesterase activity in crude enzyme extract from Valencia pulp was determined. The effect is best described by the regression equation: LN PEU = 14.3446 −3415 (1/T) with a correlation coefficient of 0.991. The activation energy was determined to be 28,392 joules/mol. This regression equation was used to predict the enzyme activities of different juice samples and verified by assay of Valencia juice at various temperatures. Duncan analysis indicated no significant differences in the predicted pectinesterase activities of the concentration‐corrected crude extract and collective means of the Valencia juices at the respective temperature.
Study of Thermal Properties of Oat Globulin by Differential Scanning Calorimetry
Authors: HARWALKAR V. R. , MA C.‐Y. 
Published: August 2006

ABSTRACTThe thermal behavior of oat globulin was studied by differential scanning calorimetry (DSC). The effects of pH, salts, and of various structure perturbants upon thermal characteristics were determined. Raising or lowering pH from near neutrality reduced denaturation temperature. (Td), enthalpy (ΔH) and cooperativity indicated by increase in width at half height (ΔT1/2). The effect of salts on thermal stability was related to their position in the lyotrophic series and suggests involvement of hydrophobic interaction in the thermal stability of oat globulin. Increasing concentrations of urea progressively lowered Td and ΔH and increased ΔT1/2; sodium dodecyl sulfate (SDS) lowered ΔH without affecting Td; ethylene glycol (EC) lowered Td without changing ΔH. Dithiothreitol did not affect DSC characteristics suggesting that disulfide bonds do not contribute to the thermal response of oat globulin.
Experimental Errors Associated with the Estimation of Thermal Diffusivity from Thermal Process Data
Authors: LARKIN JOHN W. , STEFFE JAMES F. 
Published: August 2006

ABSTRACTAn increase in the accuracy and precision of thermal diffusivity (α) was observed when estimated from thermal process data using the analytical heat conduction equation as compared to using the process fh value. Differences in α for the two methods ranged from 2.4 to 3.5%. Correcting for the presence of the thermocouple probe became more important with smaller can sizes. The analytical solution to the heat conduction equation proved to be a very sensitive model with regard to prolonged retort come‐up time and heat conduction along the thermocouple probe.
Relationship Between Water Activity and Freezing Point Depression of Food Systems
Authors: CHEN C. S. 
Published: August 2006

ABSTRACTA simplified freezing point depression (FPD) equation was derived for calculating water activity (aw) of food systems. The aw values as calculated by FPD data agreed with literature data for a variety of foods to within ± 0.01 aw units. The FPD equation was found particularly useful for calculating aw values of frozen foods at temperatures between 273.1.5–233.15 °K (0 to −40°C).
A Graphical Interpretation of Time‐Temperature Related Quality Changes in Frozen Food
Authors: WELLS JOHN HENRY , SINGH R. PAUL , NOBLE ANN C. 
Published: August 2006

ABSTRACTFrozen food quality change was presented graphically as a response parameter to the storage variables time and temperature. Computer graphics were used to portray sensory changes in frozen hamburger during storage. The resulting three‐dimensional surface (a “quality‐response surface”) was simplified by contour plotting and the responses of both full‐ and partial‐history time‐temperature indicators were superimposed. Examples of the resulting indicator action diagram were developed for frozen hamburger, and possible applications to frozen inventory management were discussed.
Phytate × Calcium/Zinc Molar Ratios: Are They Predictive of Zinc Bioavailability?
Authors: FORDYCE ELIZABETH J. , FORBES RICHARD M. , ROBBINS KELLY R. , ERDMAN JOHN W. 
Published: August 2006

ABSTRACTThe utility of the phytate/zinc and phytate × calcium/zinc molar ratios for predicting zinc bioavailability from processed soybean foods was investigated. Weight gain and bone zinc accumulation in rats fed various soy protein products were plotted against the calculated molar ratios. The phytate × calcium/zinc ratio was a better predictor of zinc bioavailability in similarly processed products than was the phytate/ zinc ratio. However, in some cases the phytate × calcium/zinc ratio was not effective since some processing procedures apparently altered binding of phytic acid to minerals and other food components.
Sensory Quality of Selected Sweeteners: Aqueous and Lipid Model Systems
Authors: REDLINGER PATRICIA A. , SETSER CAROLE S. 
Published: August 2006

ABSTRACTThe sweetness characteristics of sucrose, fructose, aspartame, acesulfame K, sodium saccharin and calcium cyclamate were studied in aqueous and lipid model food systems with and without lemon or vanilla flavoring. Anchored linear scales were used to evaluate sweetened model systems for initial, maximum and residual sweetness intensity and nonsweet aftertaste. Data were analyzed by analyses of variance. Flavor did not influence sweetness, except where residual sweetness was more intense in lemon and vanilla solutions than in plain solutions. No sweetener was perceived exactly like sucrose. Intensity and sweetness profiles varied between systems and among sweeteners. Character of the food system influenced perceptions of sweetness and aftertaste.
Modification of Physical Properties of Gelatin by Use of An Immobilized Protease in Combination with Molecular Sieves
Authors: NISHIO TOSHIKAZU , HAYASHI RIKIMARU 
Published: August 2006

ABSTRACTThe viscosity of gel‐strength of industrial gelatin were modified by the use of immobilized subtilisin which was covalently bound by the glutaraldehyde method on glass bead supports with mean pore‐sizes of 170, 350, and 500 A. Depending on the exclusion limit of these molecular sieves and the incubation time, the products of digestion of gelatin by immobilized protease fixed in the matrix had different properties. Thus, gelatins with low viscosity were prepared with minimal changes of gel‐strength, and vice versa.
Autoxidizing Process Interaction of Linoleic Acid with Casein
Authors: KANAZAWA KAZUKI , ASHIDA HITOSHI , NATAKE MASATO 
Published: August 2006

ABSTRACTAutoxidized linoleic acid was classified to linoleic acid (LA), its hydroperoxide (LAHPO) and secondary autoxidation products (SP), and interactions of these products with casein were investigated. Casein was antioxidative to the autoxidation of LA. The products were readily bound to casein at 37°C within 1 hr in order of SP > LAHPO > LA. SP and LAHPO facilitated the access of fluorescent probes to casein and made casein insoluble. Casein was subsequently became undigestible during 1 day incubation with SP or after 2 days with LAHPO. Incubation with SP for 4 days or more caused casein to lose its amino acids and to polymerize.
Presence and Stability of Patulin in Pasteurized Apple Cider
Authors: WHEELER J. L. , HARRISON M. A. , KOEHLER P. E. 
Published: August 2006

ABSTRACTPasteurized apple cider produced in Georgia was surveyed for patulin. Levels from 244‐3993 μg patulin/L cider were found. Eight high temperature‐short time (HTST) treatments (60°, 70°. 80°, and 90°C for 10 set; 90°C for 20, 40, 80, and 160 set) and one batch treatment (90°C for 10 min) were used to determine the stability of patulin in pasteurized cider. The 60°, 80°, and 90°C HTST treatments and the batch pasteurization significantly reduced the patulin level, but did not completely destroy the toxin. Storage of the cider had no effect on the patulin level.
The Proteins of Muscadine Grapes
Authors: LAMIKANRA OLUSOLA 
Published: August 2006

ABSTRACTThe concentrations, molecular weights and isoelectric points of proteins present in muscadine grape cultivars were determined. The total protein contents of these grapes, are consistent with values reported in literature for V. vinifera grape proteins. Molecular weights of most of the protein fractions were, however, relatively high when compared with those of other grape cultivars. Isoelectric’ points of muscadine proteins ranged between pH 5.6 and pH 7.6.
Fermentation Characteristics of Lactobacilli in Okra (Hibiscus esculentus) Juice
Authors: KOTZEKIDOU P. , ROUKAS T. 
Published: August 2006

ABSTRACTOkra juice was fermented with nine strains of homofermentative and ten strains of heterofermentative lactobacilli as well as one commercial culture to study the metabolic activities of these cultures in an effort to select organisms for use in okra fermentation. During a 24 hr fermentation one Lactobacillus cellobiosus strain converted 29.7% of the mucilage, utilized 85.7% of the reducing sugars and 90.3% of the sucrose decreasing the pH value to 3.65. During the same period seven other strains converted from 20.2–26.8% of the mucilage, 78–98% of the reducing sugars and 75–80% of the sucrose giving a pH value between 3.45 and 4.23. All strains showed considerable variation in the ability to produce lactic acid, acetic acid and ethanol, and they all possessed low levels of lactate dehydrogenase activity.
Effect of Temperature and Period of Fermentation on Protein and Starch Digestibility (In vitro) of Rabadi—A Pearl Millet Fermented Food
Authors: DHANKHER NEERJA , CHAUHAN B.M. 
Published: August 2006

ABSTRACT Rabadi was prepared by allowing pearl millet flour‐country buttermilk mixture to ferment for three different periods (3, 6 and 9 hr) at four different temperatures (35°, 40°, 45°, and 50°C). As fermentation time increased, protein as well as starch digestibility (in vitro) of rabadi increased significantly at all the temperatures. Maximum increase in the digestibility of both protein (51%) and starch (58%) occurred after 9 hr fermentation at 45°C.
Effect of Polyelectrolyte Treatments on Waste Strength of Snap and Dry Bean Wastewaters
Authors: MOORE K. J. , JOHNSON M. G. , SISTRUNK W. A. 
Published: August 2006

ABSTRACTProcessing waters from snap beans (SBW) and dry beans (DBW) were treated with 16 different cationic and anionic polyelectrolytes, singly and in combinations. None of the anionic and only two of the cationic polymers tested worked well for turbidity reduction. Treatments of SBW with Floculite 250 at 10–30 mg/L and of DBW with chitosan at 60–80 mg/L reduced turbidity (NTU) by 81 and 90%, chemical oxygen demand (COD) by 21 and 23%, total solids (TS) by 25 and 8%, suspended solids (SS) by 54 and 44%, dissolved solids (DS) by 22 and 0%, nitrate‐nitrogen by 0 and 39%, and total phosphorus by 74 and 18%, respectively. Total aerobic bacteria, coliform bacteria, and mesophilic bacterial spores were reduced by 68 and 20%, 81 and 90%, and 94 and 96% for SBW and DBW treatments, respectively.
Vitamin B12 Activity in Miso and Tempeh
Authors: TRUESDELL DELORES D. , GREEN NANCY R. , ACOSTA PHYLLIS B. 
Published: August 2006

ABSTRACTThe USP microbiological assay with L. leichmannii, ATCC 7830, was used to determine vitamin B12 activity in light rice miso, dark rice miso, barley miso, tempeh and tempeh burger. Unpasteurized misos were found to have the highest B12 content, averaging 0.21 μg/ 100g. Vitamin B12 activity in miso ranged from a high of 0.25 μg/ 100g in barley miso to a low of 0.15 μg/100g in light rice miso. Pasteurized tempeh contained 0.12 μg vitamin B12 per 100g food. Tempeh burger contained 0.06 to 0.11 μg vitamin B12 per 100g food. The variation in vitamin B12 activity found in these products may be due to different conditions used or produced during fermentation. Collaborative studies are needed and assessment of vitamin B12 pseudoform activity before these foods can be considered a source of vitamin B12.
A Rapid Method for the Determination of Thiobarbituric Acid Reactive Substances
Authors: RAMIREZ MAURICE A. , SPILLMAN DIANA M. 
Published: August 2006

ABSTRACTA method which significantly reduced the time required for thiobarbituric acid reactive substances determination by using an autoclave for a short period of time instead of using the conventional heating methods was developed. This procedure allowed small samples to be analyzed in a very short length of time. Ground beef and standards were compared using the conventional and new methods with no statistical differences.
Extension of the Shelf‐Life of Fresh Ground Pork with Polyphosphates
Authors: MOLINS R.A. , KRAFT A.A. , MARCY J.A. 
Published: August 2006

ABSTRACTThe antimicrobial effects of 1.0% sodium acid pyrophosphate (SAPP) and sodium orthophosphate monobasic (ORTHO), alone or combined, were studied in fresh ground pork held at 2–4°C for 6 days. Addition of 1.0% SAPP to the meat inhibited psychrotrophic bacterial growth (P<0.01) and resulted in 50% longer meat shelf‐life (equivalent to 2 days) in relation to control samples or to meat treated with 0.5% or 1.0% ORTHO. Addition of a 0.5% SAPP/0.5% ORTHO combination was less inhibitory to meat bacteria than 0.5% SAPP alone. Bacterial inhibition did not correlate with soluble orthophosphate content in ground pork.