bluuebunny/crossref_metadata_2025_split huggingface dataset:
COMPUTER OPTIMIZATION OF WEANING FOOD FORMULAS
Authors: EL‐HABASHY M. , PHILLIPS R. D. , EITENMILLER R. R. , MOSTAFA M. M. , RAHMA E. , EL‐BEDAIWY A. 
Published: May 2007

ABSTRACTLow cost protein/energy rich weaning foods suitable as supplements to human milk that satisfy the nutritional requirements for 6–12 month infants were designed for the Egyptian market. Three formulas were optimized with Brill Formulation Software using FAO/WHO weaning food recommendations. Selected least cost formulations included: Formula #1: 38.5% wheat flour, 19.4% cowpea flour, 14.8% sesame flour, 15% NFDM, 7.3% cottonseed oil and 5% sucrose; Formula #2: 23.3% wheat flour, 35.1% cowpea flour, 21.6% sesame seeds, 15% NFDM and 5% sucrose; Formula #3: 29.9% wheat flour, 35% cowpea flour, 16.6% sesame flour, 5.25% NFDM, 7.9% cotton seed oil and 5% sucrose. Each formula contained about 20% protein, 400 Kcal/100 g and sufficient amounts of essential amino acids. The extrusion process did not affect the nutrient composition of the weaning food formulas.
GENERAL MICROBIAL PROFILE OF LOW‐FAT FRANKFURTERS FORMULATED WITH SODIUM LACTATE AND A TEXTURE MODIFIER1
Authors: MURANO ELSA A. , RUST ROBERT E. 
Published: May 2007

ABSTRACTFrankfurters formulated with starch‐isolated soy protein (starch‐ISP) alone, or with starch‐ISP and sodium lactate were compared with controls for purge and microbial quality during storage. No significant difference was detected in purge or in initial moisture content between frankfurters containing the additives. However, there was a significant difference between these samples and controls, with the former retaining more water. Samples containing lactate had significantly lower numbers of lactic acid bacteria than samples containing starch‐ISP or controls. All samples showed an increase during storage followed by a decrease, but frankfurters containing lactate decreased 7 days earlier. There was significant inhibition of psychrotrophs in samples containing the additives, with controls showing 104 cells/g within 14 days compared with no counts in the treated samples. Frankfurters containing starch‐ISP eventually showed growth after 42 days, while samples containing lactate showed no counts at any time during storage.
PERFORMANCE OF AN INSTRUMENT DESIGNED FOR, AND EVALUATION OF METHODS TO ASSESS, PEACH FRUIT IMPACT BRUISE SUSCEPTIBILITY1
Authors: MANESS NIELS O. , BRUSEWITZ GERALD H. , CHRZ DONNA , TAYLOR GLENN G. 
Published: May 2007

ABSTRACTA simple, inexpensive device was fabricated for imposing drop impact loads on fruit and tested using a 0.5 J load on peach [(Prunus persica (L.) Batsch] fruit harvested at two maturity stages. The device consists of an electromagnet to secure a metallic mass above the fruit, a height adjustment for positioning the mass, a foot pedal switch for interrupting current to the electromagnet, allowing the mass to strike the fruit, and a thick aluminum base to prevent fruit movement upon impact. Following impact, fruit were stored at 2C for one week (to simulate impact damage during harvest and packing, prior to short term cold storage). Impact bruise susceptibility was assessed after storage by bruise occurrence (without regard to bruise size), and by bruise severity (measured as bruise depth, bruise width and bruise discoloration). Maturity at harvest had no effect on bruise occurrence, but did significantly effect bruise severity. Bruise depth was more sensitive than bruise width or discoloration to differences between cultivars. Cultivar ranking for bruise susceptibility differed, depending on the parameter used to obtain the ranking.
EFFECT OF CHLORINE TREATMENT ON CUT WATER CRESS AND ONION
Authors: PARK WOO PO , LEE DONG SUN 
Published: May 2007

ABSTRACTChlorine treatment was evaluated for cut vegetables to reduce microbial populations and improve keeping quality. Water cress and onion were selected because they are representative vegetables having high potential for processing into cut prepared products. Cut water cress had a high initial microbial contamintion of 107.5 cfu/g, while cut onion had only 101.7 cfu/g. The cut produce was treated by soaking in chlorine solutions of different concentrations at 25C for 1 min. Treatment with ≤100 ppm chlorine effectively reduced the microbial load of the produce without significant quality losses. High concentrations of chlorine resulted in greater microbial proliferation after 7 days, ascorbic acid destruction and significant color change in stored cut vegetables. The effectiveness of chlorine treatment was limited to short‐term storage of precut vegetables, and did not provide extended shelf‐life.
INFLUENCE OF HIGH TEMPERATURE STRESS ON POSTHARVEST QUALITY OF PROCESSING AND NON‐PROCESSING TOMATO CULTIVARS
Authors: MOHAMMED MAJEED , WILSON L.A. , GOMES P.I. 
Published: May 2007

ABSTRACTTomato fruits from a processing cultivar,‘Dorado’and a non‐processing cultivar, ‘Star Pak’, were subjected to three prestorage heat treatments over a 5‐h period under unshaded (34±2C), shaded (29±2C) and pre‐cooled (20±2C) conditions followed by storage for 18 and 36 days at 20C. Terminal symptoms of heat injury and disease infection were evaluated in relation to changes in physical, physiological and chemical characteristics of the fruits during storage. Unshaded fruits demonstrated effects of heat injury resulting in reduced bioelectrical resistance, increased electrolyte leakage, increased total acidity and decreased total soluble solids during storage at 20C. Pre‐cooling and shading proved to be effective methods to remove or prevent accumulation of field‐heat and minimize heat injury. Pre‐cooling was most effective, accounting for 28 % and 14% less infected fruits for ‘Dorado’and ‘Star Pak’, respectively, compared with unshaded fruits, after 36 days storage at 20C.
QUALITY OF APPLE SLICES PROCESSED BY COMBINED TECHNIQUES
Authors: MASTROCOLA D. , PITTIA P. , LERICI C.R. 
Published: May 2007

ABSTRACTThe effectiveness of single pretreatments and combinations of pretreatments on the prevention of enzymatic browning during freezing and thawing of apple slices was investigated. The combinations of blanching and dipping, either of which alone could not control enzyme activity, were studied. Blanching of apple slices caused a significant decrease of firmness even before the freezing‐thawing phase. The use of a “light” dip after a short blanch allowed the product to be cooled and helped the antioxidant agents (ascorbic and citric acids) to enter apple tissue. The anti‐browning action of sodium chloride, even at very low levels in dipping solutions, was confirmed. Partial drying avoided the loss of firmness but negatively affected the color. “Mild pretreatments”, including partial drying, gave satisfactory results in terms of firmness and color.
STORAGE OF MINIMALLY PROCESSED ROMAINE LETTUCE UNDER CONTROLLED ATMOSPHERE
Authors: HAMZA FATOUMATA , CASTAIGNE FRANÇOIS , WILLEMOT CLAUDE , DOYON GILLES , MAKHLOUF JOSEPH 
Published: May 2007

ABSTRACTThe effects of CO2 and O2 concentration on the preservation of minimally processed Romaine lettuce (Lactuca sativa, L.) under controlled atmosphere were studied. The lettuce was stored at 4C for 16 days under a continuous stream of nitrogen containing 0.5 to 2% O2 and 2 to 15% CO2. Increasing the CO2 content in the atmosphere to 10% or more reduced enzymatic browning due to wounding and improved lettuce visual quality. However, 15% CO2 caused brown lesions (brown stain, BS) after 8 days of storage. Decreasing the O2 content to 1% in the presence of 10% CO2 reduced tissue browning slightly without lowering the content of phenols, but 0.5% O2 increased browning and anaerobiosis. Among the atmospheres tested, 10% CO2 and 1% O2 were beneficial for maintenance of the quality of minimally processed Romaine lettuce.
MEDIUM CHAIN TRIGLYCERIDE EFFECTS ON SENSORY AND PHYSICAL CHARACTERISTICS OF SHORTENED CAKES
Authors: SCHMALL TRACY L. , BREWER M. SUSAN 
Published: May 2007

ABSTRACTMedium chain triglyceride (MCT) oil and corn oil were substituted for shortening (33, 50, 67 or 100%) in shortened cakes. Both MCT and corn oil affected batter specific gravity and fluidity (linespread). Baked cake volume decreased slightly at 33, 50 and 67% shortening replacement with both MCT and corn oil, but greatly at the 100% substitution level. Cake peak height decreased with corn oil but not with MCT oil substitution; air cell number decreased when oil was substituted 50%. Both oils decreased sensory graininess and surface oiliness/wetness; sensory lightness decreased at higher substitution levels. MCT or corn oil substitution had no effect on batter or cake color (L*, a* or b* values), oily flavor or sensory cohesiveness.
DEPENDENCE OF BIOTIN CONTENT ON MOLASSES COMPOSITION
Authors: PEJIN D. , DOŠENOVIĆ I. , RAZMOVSKI R. , KARADŽIĆ V. , GRBIĆ J. 
Published: May 2007

ABSTRACTThe effect of sucrose content and nitrogen containing compounds on the biotin content in molasses samples was investigated. To determine the interdependence of these parameters, linear regression was performed. There is a significant dependence of biotin content on the purity and total nitrogen content in molasses and on the ratio of sucrose to dry matter.
IDENTIFICATION OF VOLATILE DATE COMPONENTS AND USE OF MULTIVARIATE ANALYSIS TO DISTINGUISH DATE VARIETIES1
Authors: REYNES MAX , LEBRUN MARC , SHAW PHILIP E. 
Published: May 2007

ABSTRACTPentane extracts which possessed strong date‐like aromas were obtained from three date varieties and analyzed by gas chromatography‐mass spectrometry. Thirty‐six volatile components were identified and only six of these had been found earlier in dates. Many of these components possessed aromas and flavors which could contribute to the sensory characteristics of dates, suggesting that a combination of volatile components is responsible for the desirable flavor of dates. Headspace gas chromatographic analysis of fresh dates from each of the three varieties combined with multivariate analysis involving eleven of the known constituents was used to distinguish differences among the varieties.
BALANCING MACROMINERAL COMPOSITION OF FRESH‐PACK CUCUMBER PICKLES TO IMPROVE NUTRITIONAL QUALITY AND MAINTAIN FLAVOR1
Authors: MCFEETERS R.F. , FLEMING H.P. 
Published: May 2007

ABSTRACTThe macromineral nutritional balance of fresh‐pack dill cucumber pickles was improved without loss of flavor quality. A product with flavor acceptability equal to the original product was obtained if NaCl was reduced by 40%, from 2.0% to 1.2%. To replace the 0.8% reduction in NaCl 0.8% KCl was added. CaCl2 and MgCl2 were added proportionately to match the daily value (DV) of the added KCl. In addition to changes in mineral composition, low levels of both citric acid and hot pepper sauce were added to improve flavor acceptability. The flavor acceptability of dill pickles was rated higher (P <0.05) than the 2.0% NaCl control when the NaCl concentration was reduced 20% from 2.0 to 1.6%, and 0.4% KCl was added to replace the NaCl. Again, CaCl2 and MgCl2 were added at a level which gave the same proportion of the DVs of these minerals as 0.4% KCl. The highest flavor acceptability in the product with 20% less NaCl was obtained when only citric acid was added as a flavor modifier.
FACTORS AFFECTING ASPARAGUS SENSORY EVALUATION1
Authors: CUPPETT SUSAN , DELEON ALMA , PARKHURST ANNE , HODGES LAURIE 
Published: May 2007

ABSTRACTGreen and white asparagus were subjected to descriptive analysis, and resultant descriptors tested for effectiveness in describing and distinguishing between the two asparagus types. The effect (s) of 5 harvest times and 14 days of refrigerated storage on descriptor perception was investigated. Eleven descriptors, that described aroma (sweet potato, grassy and sulfury), flavor (sweet pea, sweet corn, bitter, and spinach) and aftertaste (buttery, brothy, meaty and grassy) of the two asparagus types, were used for the freshly harvested samples. One additional term, toughness, was added for stored product evaluation. Based on principal component analysis, it was found that green asparagus was associated with grassy and sulfury aromas; bitter and spinach flavors; and grassy aftertaste, while white asparagus was distinguished by sweet potato aroma; sweet corn flavor, buttery and brothy aftertaste, and toughness descriptors. Harvest and cold storage effects as determined by repeated measures analysis were generally asparagus type dependent and are discussed.
RECOVERY OF ANTHOCYANINS, PECTIN, AND DIETARY FIBER FROM CULL LOWBUSH BLUEBERRIES
Authors: CHEN HUNG‐CHIEA , CAMIRE MARY ELLEN 
Published: May 2007

ABSTRACTCull lowbush blueberries are a potential industrial source of ingredients for the food and pharmaceutical industries. Pureed berries were extracted with ethanol acidified with 1, 3, or 5% (w/w) citric acid. Anthocyanins in the extract were determined spectrophotometrically; pectin and fiber were measured in the residue. More anthocyanins were extracted with 5% citric acid, with highest yields at 7 months’ postharvest. Total pectin increased from 3 to 7 months, but decreased at 9 months when 5% citric acid was used. Pectin esterification was influenced by acid level and storage time. Residual dietary fiber decreased over the 9 month storage period. These findings suggest that berries should be sorted for defects as soon as possible after freezing, then culls should be extracted within 6–7 months after harvest for optimal yields.
IRON SOLUBILITY FROM SEAFOODS WITH ADDED IRON AND ORGANIC ACIDS UNDER SIMULATED GASTROINTESTINAL CONDITIONS
Authors: YOSHIE YUMIKO , SUZUKI TAKESHI , CLYDESDALE FERGUS M. 
Published: May 2007

ABSTRACT Iron absorption from foods is dependent on the type of food consumed and other factors such as ligands which may have enhancing or inhibiting effects on iron absorption. In this study, iron (Fe2+ or Fe3+) and two organic acids (ascorbate and citrate) were added to three seafood surimis (scallops, prawns, and cod) and then subjected to simulated gastrointestinal conditions (pH 2, 4, and 6) to evaluate iron solubility. Soluble iron decreased with increasing pH in all samples and control. In cod, a combination of ascorbic and citric acid (1:2) was most effective to increase soluble iron; however, in scallops and prawns citric acid alone was best. After sequential pH and enzyme treatments, it was found that the effectiveness of iron solubilization depended primarily upon the type of seafood present and to a lesser extent the oxidation state of the iron salt.
PROTEIN QUALITY ASSESSMENT OF COMPUTER OPTIMIZED WEANING FORMULAS
Authors: EL‐HABASHY M. , PHILLIPS R.D. , EITENMILLER R.R. , MOSTAFA M.M. , RAHMA A. , EL‐BEDAIWY A. 
Published: May 2007

ABSTRACTThree optimized weaning foods containing 23–39% wheat flour, 19–35% cowpea flour, 15–22% sesame flour or sesame seeds, 5–15% nonfat dry milk (NFDM), 0–7.9% cottonseed oil, and 5% sucrose were developed for application in Egypt using Brill Feed Formulation software. Blends of all components except NFDM and sucrose were processed in an InstaPro Model 600 extruder at 140C and residence time of approximately 30 s. Essential amino acid content of all formulas exceeded the specified minimum and the requirements of the 6‐month child. PER values ranged from 2.18 to 2.57, relative NPRs were 87–101% that of casein and true digestibilities were 86–89%. Trypsin inhibitor activity was reduced by 82–100% by extrusion.
STORAGE QUALITY OF MINIMALLY PROCESSED CABBAGE PACKAGED IN PLASTIC FILMS
Authors: PIROVANI MARIA ELIDA , GÜEMES DANIEL RAÚL , PIAGENTINI ANDREA MARCELA , DI PENTIMA JORGE HUGO 
Published: May 2007

ABSTRACTThe effects of packaging and storage at 3C in a refrigerated case on quality changes of minimally processed cabbage were studied. Shredded cabbage samples were packaged in three forms: bags of monooriented polypropylene film (OPP bags) and polyethylene trays overwrapped with a multilayer polyolefin (RD106‐PE tray) or with a plasticized PVC film (PVC‐PE tray). All types of package effectively controlled the weight loss. The modified atmosphere in PVC‐and RD106‐ PE trays did not change more than 3% as compared with normal atmosphere levels. However, in OPP bags, O2 reached 2% and CO2 increased to approximately 13% after 3 days. The microbiological quality during the storage period for all types of packaging was satisfactory. OPP samples were significantly better (p <0.05) in general appearance, wilting and browning but developed an off‐odor. No off‐odor was detected in samples packaged in PVC and RD106‐PE trays. Shelf life for the three packaging forms was estimated.
RETENTION OF VITAMIN C, IRON, AND β‐CAROTENE IN VEGETABLES PREPARED USING DIFFERENT COOKING METHODS1
Authors: MASRIZAL MELLOVA A. , GIRAUD DAVID W. , DRISKELL JUDY A. 
Published: May 2007

ABSTRACTThe true retention of vitamin C, iron, and β‐carotene in five vegetables cooked by household microwave‐steaming, stir‐frying with oil, stir‐frying with water, and boiling to equal degrees of overall acceptability were compared. Vegetables prepared by microwave‐steaming and stir‐frying with oil had significantly higher (means of 1.31 – to 1.83 fold) vitamin C retention values than those which were boiled. Iron retention was significantly higher (means of 1.17‐to 1.34‐fold) in four of five vegetables cooked by microwave‐steaming rather than by boiling. β‐carotene retention in four of five vegetables cooked by the different methods was similar. Overall, higher retention values were observed in vegetables cooked by microwave‐steaming and stir‐frying with oil.
EFFECT OF pH AND SOLUBLE SOLIDS ON THE SERUM VISCOSITY AND SERUM COLOR OF TOMATO JUICE AT ELEVATED TEMPERATURES1
Authors: THAKUR B.R. , SINGH R.K. , NELSON P.E. 
Published: May 2007

ABSTRACTEffects of heating time and temperature, pH, and soluble solid levels on serum viscosity and serum color of tomato juice were studied. The samples were canned in 18 mL TDT cans and exposed to processing temperatures of 88C, 102C, and 112C for 30, 60, and 120 min. Depending upon the time and temperature of heating, and initial viscosity of the serum, the losses in viscosity ranged from 3.0–55.6% being higher in serum with higher initial viscosity. Percent losses in serum viscosity during heating of juice increased (6–60%) with increase in pH (3.8–4.9) and soluble solids (6°–24°) in the juice. An increase in pH and soluble solids also enhanced heat induced browning in the serum with values varying from 0.1–2.69.
ALPHA‐TOCOPHEROL EFFECTS ON COLOR AND SENSORY CHARACTERISTICS OF GROUND PORK DURING RETAIL DISPLAY
Authors: SPROULS GUY K. , BREWER M. SUSAN 
Published: May 2007

ABSTRACTTo assess the effects of a‐tocopherol addition on lipid and pigment oxidation of ground pork, 10, 100 or 1000 ppm was added directly to ground pork in a food grade carrier (2% Medium Chain Triglyceride Oil) then pork was overwrapped with polyvinyl‐chloride film and displayed at 4C for three days. Addition of α‐tocopherol to ground pork had limited effects on color and sensory characteristics. Display time and light present during display had detrimental effects on a* value, total color, red color contributed by oxymyoglobin, percent of myoglobin, metmyoglobin and oxymyoglobin, visual red and grey colors.
PROCESSING PARAMETER EFFECTS ON TEXTURAL CHARACTERISTICS OF REDUCED‐FAT PORK SAUSAGE
Authors: ROTH DOUG M. , MCKEITH FLOYD K. , BREWER M. SUSAN 
Published: May 2007

ABSTRACTThe objective of this study was to evaluate the effects of fat (10, 20, and 30%, postrigor; 10 and 30% pre‐rigor), rigor state, plate size (3 and 5 mm), and mixing time (2 and 5 min) on cooking loss and instrumental texture characteristics of reduced‐fat pork sausage. High‐fat products exhibited greater cook loss and lower breaking force than low‐fat products. Rigor state of raw materials had no effect on the characteristics evaluated. Increasing plate size and mixing time increased initial force required to compress a 2.5 cm core to 20% of its original height but had no effect on other characteristics. Reduction of fat content can be accomplished without addition of nonmeat ingredients by limiting plate size to 3 mm and mixing time to 2 min.
CONSUMER ACCEPTANCE AND QUALITY OF MICROWAVE‐COOKED SHRIMP
Authors: GUNDAVARAPU S. , HUNG Y.‐C. , REYNOLDS A.E. 
Published: May 2007

ABSTRACTThe effect of different microwave treatments (240, 400, 560, 800 W for 140, 70, 52, 40 s; respectively) on consumer acceptance and correlation of sensory and instrumental quality measurements of microwave‐cooked shrimp was investigated. All the microwave cooking treatments were acceptable (like moderately to like very much) by the consumers for all the attributes evaluated (color, flavor, texture, juiciness, and overall acceptability). However, shrimp cooked at 240 W for 140 s and with a 120 s holding before serving had better overall acceptability, flavor, and juiciness than shrimp cooked at high power (800 W). Nearly 80% of the consumers were willing to buy microwave cooked shrimp. Intensity ratings for hardness and juiciness obtained by descriptive analyses correlated well with the instrumental measurements. Hardness correlated with shear force (R2= 0.92) measured with a Warner‐Bratzler blade and juiciness with a modified filter paper press method (R2= 0.95)
BOOK REVIEWS
Authors: ROBINSON WILLIAM L. , HEAD MARY K. , POWERS JOHN J. , LEITING VICTORIA , FRANCIS FREDERICK J. 
Published: May 2007

Book Reviewed in this Article:WHEAT FLOUR MILLING. Elieser S. Posner and Arthur N. Hibbs.QUALITY IN FROZEN FOOD. Marilyn C. Erikson and Yen‐Con Hung, editors.SENSORY EVALUATION OF FOOD: PRINCIPLES AND PRACTICES. Harry T. Lawless and Hildegarde Heymann.TECHNIQUES FOR ANALYZING FOOD AROMA. Ray Marsili, editor.PESTICIDE RESIDUES IN FOOD – 1995, PART II‐TOXICOLOGICAL AND ENVIRONMENTAL.PESTICIDE RESIDUES IN FOOD‐1996, EVALUATIONS 1996, PART II TOXICOLOGICAL.
EFFECT OF COMMERCIAL ENZYMES ON THE BAKING AND KEEPING QUALITY OF A FAT REDUCED MUFFIN
Authors: CONFORTI FRANK D. , CANTERELLA ROBIN L. 
Published: May 2007

ABSTRACTUtilization of a protein‐based fat substitute (100% replacement) in a muffin with and without added fungal protease, fungal amylase and/or bacterial amylase was compared with a full fat counterpart. The enzymes were evaluated independently and in combination with each other. Physical tests indicated no significant differences (P>0.05) among any of the variations in volume, crumb L and crust L and b values. The full fat muffin was significantly (P<0.05) more tender, lower in moisture, and more yellow of crumb when compared with the other variations. The 100% fat substituted muffin with enzymes, generally, had a lower moisture content, lower volume, decreased staling rate, and decreased crumb firmness when compared with the 100% fat substituted muffin without enzymes.
GRAIN SORGHUM WAX AS AN EDIBLE COATING FOR GELATIN‐BASED CANDIES1
Authors: WELLER CURTIS L. , GENNADIOS ARISTIPPOS , SARAIVA RAQUEL A. , CUPPETT SUSAN L. 
Published: May 2007

ABSTRACTGelatin‐based candies were coated with medium chain triglyceride (MCT) oil or MCT oil combined with grain sorghum or carnauba wax (8.7% w/w of oil). Compared with uncoated samples, oil/sorghum wax and oil/carnauba wax coatings were equally effective in reducing protein solubility of candies in water (25C) and differences between initial and final diameters of candies subjected to melting. At 0, 5, and 10 days of storage (over calcium sulfate), the candies were evaluated by sensory panelists for surface reflection, pink color, clarity, chalkiness, firmness, adhesiveness, chewiness, cohesiveness, sweetness, sourness, fruit flavor, off‐flavor, and aftertaste. Firmness, adhesiveness, chewiness, cohesiveness, and sourness scores increased (P<0.05) linearly with storage time. Samples treated with sorghum or carnauba wax were less shiny, more opaque, chalkier, and had more intense off‐flavor and aftertaste than uncoated samples. Samples treated with the laboratory‐extracted sorghum wax rated lower than carnauba wax‐treated samples for surface reflection, clarity, chalkiness, off‐flavor, and aftertaste.