bluuebunny/crossref_metadata_2025_split huggingface dataset:
Extrusion Properties and Cooking Quality of Spaghetti Containing Buckwheat Bran Flour
Authors: Manthey Frank A. , Yalla Saujanya R. , Dick Todd J. , Badaruddin Mohammad 
Published: June 2007

ABSTRACTThe effect of hydration level on processing properties and the effects of hydration level, concentration of buckwheat bran flour and drying temperature on the physical and cooking quality of spaghetti were determined. Specific mechanical energy transferred to the dough during extrusion decreased 69% for semolina and 79% for semolina containing 30%, w/w, buckwheat bran flour, as hydration level increased 29–32% absorption. Little or no postdrier checking occurred in spaghetti made from semolina or spaghetti containing buckwheat bran flour when dried at high (70°C) or ultrahigh temperature (90°C). When dried at low temperature (40°C), tolerance to postdrier checking of spaghetti decreased as buckwheat bran flour increased 0–30% (w/w). Hydration level before extrusion did not affect cooking loss of spaghetti made from semolina. However, cooking loss was greater from spaghetti made with semolinabuckwheat bran flour that was hydrated to 32% compared with 29–31% absorption. Cooked firmness of spaghetti containing buckwheat bran flour decreased from 0.588–0.471 Nm as hydration increased from 29–32% absorption. Cooking loss was lower and cooked firmness was greater when spaghetti containing buckwheat bran flour was dried at ultrahigh than at low temperature.
Sensory Characteristics of Diverse Rice Cultivars as Influenced by Genetic and Environmental Factors
Authors: Champagne E. T. , Bett‐Garber K. L. , McClung A. M. , Bergman C. 
Published: June 2007

ABSTRACTAn understanding of how genetic, preharvest, and postharvest factors affect the sensory characteristics of rice will help producers and processors meet the needs of specific customers and foster the development of a diversified rice market. In this study, differences in the texture and flavor of 17 diverse cultivars related to genetic differences were characterized and the stability of their flavor and texture from one crop year to the next was determined. Sensory attributes of cooked rice were measured by panelists using descriptive sensory analysis methodology. Cooked texture of the cultivars varied widely and correlated well with amylose content with correlation coefficient (r) values in the range 0.76–0.97 for 11 of the 14 attributes. Flavor attribute intensities were low and similar among cultivars, with the exception of grain flavor. Grain flavor ranged in intensity from 2.2 to 4.9 and correlated highly and negatively with amylose content (‐0.88). Roughness and hardness were the only textural attributes which were significantly different (P < 0.05) in the crop year 2 cultivar set compared to the crop year 1 set with the higher values of these two attributes in crop year 2 being explained primarily by protein contents being ≈3% higher. Hay‐like, sweet aromatic, sour, and astringent were the only flavor attributes which were significantly (P < 0.05) different between the crop year sets. Ward's Cluster Analysis grouped the cultivars into five clusters with cultivars belonging to each cluster having common texture and flavor characteristics. Changes in assignment to clusters from one crop year to the next allowed assessment of the stabilities of the sensory impact of the cultivars to environmental factors.
Role of Water in Pretzel Dough Development and Final Product Quality
Authors: Seetharaman K. , Yao N. , Rout M. K. 
Published: June 2007

ABSTRACTThe relationship between flour quality or processing conditions and pretzel quality has not been extensively investigated. The objective of this study was to elucidate the role of water in pretzel dough development and the consequent impact on pretzel integrity. Control pretzel and pretzels made with lower or higher levels of added water in the dough were produced under standard processing conditions at Reading Bakery Systems' pilot plant in Robesonia, PA. Dough samples were evaluated for their appearance, moisture content, and extensibility and were viewed under a microscope to evaluate the gluten network. Pretzels before and after the kiln were evaluated for moisture content, pasting properties, and hardness and were viewed under a microscope to evaluate the extent of starch gelatinization. The structural and functional attributes of dough and pretzels were significantly different for the three treatments. The degrees of gluten development during mixing and starch gelatinization during baking were influenced by the levels of water added and consequently influenced pretzel quality. Pretzels made using low‐water treatment were brittle due to a lack of gluten development in the dough and inadequate starch gelatinization during baking, while pretzels made using high water treatment were unacceptable due to extensive gelatinization and retrogradation of starch. Pretzel quality therefore appeared to be a function of appropriate gluten development and starch gelatinization in the product.
Moisture Distribution and Texture of Various Types of Cooked Spaghetti
Authors: Irie Kentaro , Horigane Akemi K. , Naito Shigehiro , Motoi Hirofumi , Yoshida Mitsuru 
Published: June 2007

ABSTRACTCooked spaghetti of various types (fresh, dried, frozen, luncheon, and long‐life spaghetti) was examined for moisture distribution by magnetic resonance imaging (MRI). Moisture content was calculated from spinspin relaxation time (T2) of water proton, based on the correlation between T2 and moisture content of pulverized durum semolina standard gel samples. Boiled samples of dried and frozen spaghetti had a distinct low moisture region at the center, which was not clearly observed in the other types of boiled spaghetti samples. In particular, the moisture content of boiled long‐life spaghetti was almost homogeneous. Texture of cooked spaghetti samples was evaluated using the force‐distance curve of a mechanical property test. For dried and frozen spaghetti, higher force was observed at the region corresponding to the low moisture core compared with the other types. The luncheon spaghetti and long‐life spaghetti showed a lower breaking force and a larger dip after the peak force representing soft and brittle texture caused by moisture homogeneity. These results indicated that MRI could be used for the quality evaluation of cooked spaghetti through imaging of the moisture distribution, which reflects the mechanical property.
Evaluation of Wheat Polyphenol Oxidase Genes
Authors: Jukanti Aravind K. , Bruckner Phil L. , Fischer Andreas M. 
Published: June 2007

ABSTRACTPolyphenol oxidases (PPOs) present in mature wheat (Triticum aestivum L.) kernels have been implicated in the undesirable darkening of cereal products such as Asian noodles. To accelerate the functional characterization of wheat PPOs and allow the identification of those PPO genes that are primarily involved in food biochemistry, several basic local alignment search tool (BLAST) searches of expressed sequence tag (EST) databases were performed using a known wheat PPO sequence as a search argument; identified ESTs were resequenced and aligned. Results from this study suggest the presence of at least six PPO genes in hexaploid wheat, falling into two clusters with three similar sequences each. Based on the tissues used for cDNA library preparation, three genes (all members of one cluster) are expressed during kernel development and may therefore influence cereal product quality; the remaining three genes (belonging to the second cluster) were isolated from nonkernel cDNA libraries and may not be expressed at high levels during grain development. Discovery of these genes represents an essential first step in the functional characterization of wheat PPOs.
Significance of Amylose Content of Wheat Starch on Processing and Textural Properties of Instant Noodles
Authors: Park Chul Soo , Baik Byung‐Kee 
Published: June 2007

ABSTRACTThe effect of amylose content of starch on processing and textural properties of instant noodles was determined using waxy, partial waxy, and regular wheat flours and reconstituted flours with starches of various amylose content (3.0–26.5). Optimum water absorption of instant noodle dough increased with the decrease of amylose content. Instant noodles prepared from waxy and reconstituted wheat flours with ≤12.4% amylose content exhibited thicker strands and higher free lipids content than wheat flours with ≥17.1% amylose content. Instant noodles of ≤12.4% amylose content of starch exhibited numerous bubbles on the surface and stuck together during frying. Lightness of instant noodles increased from 77.3 to 81.4 with the increase of amylose content of starch in reconstituted flours. Cooking time of instant noodles was 4.0–8.0 min in wheat flours and 6.0–12.0 min in reconstituted flours, and constantly increased with the increase in amylose content of starch. Hardness of cooked instant noodles positively correlated with amylose content of starch. Reconstituted flours with ≤12.4% amylose content of starch were higher in cohesiveness than those of wheat flours of wild‐type and partial waxy starches and reconstituted flours with ≥17.1% amylose content. Instant fried noodles prepared from double null partial waxy wheat flour exhibited shorter cooking time, softer texture, and higher fat absorption (1.2%) but similar color and appearance compared with noodles prepared from wheat flour of wild‐type starch.
Application of a Micro Z‐Arm Mixer to Characterize Mixing Properties and Water Absorption of Wheat Flour
Authors: Haraszi R. , Gras P. W. , Tömösközi S. , Salgó A. , Békés F. 
Published: June 2007

ABSTRACTThis study applied the use of a new small‐scale apparatus, the micro Z‐arm mixer, which has analogous mixing action to that of the traditional valorigraf and farinograph. A novel methodology has been developed for prediction of water absorption replacing the traditional titration method. The basis of this technique is a common characteristic of wheat flour samples: a reasonably constant slope (20–25.7 BU%) of the relationship between dough resistance and the amount of water present during mixing. Using an average slope value, prediction of water absorption was possible from a single measurement using a simple equation and with a standard error of 1.65%. Applications of the new mixer to cereal research are highlighted, including investigation of the effects of flour protein content and protein composition on mixing properties and water absorption. When protein content and protein composition have been systematically altered by the addition of isolated proteins into the flour, both dough development time (DDT) and water absorption increased when protein content was increased by glutenin addition and decreased when protein content was decreased by starch addition. Gliadin addition decreased DDT; gluten addition slightly increased DDT; glutenin addition significantly increased DDT. Water absorption was not affected by altering the glutenin‐to‐gliadin ratio, but it changed in proportion to the amount of protein added. The effect of HMW‐GS composition on the mixing requirement obtained with the micro Z‐arm mixer and with the 2‐g mixograph was also investigated using a set of single‐, double‐, and triple‐null lines for HMW‐GS coding genes. While subunits coded on the GluD1 locus were most important for determining the mixing requirement in both cases, the sample ranking was different in the two mixing actions. A better differentiation ability of the micro Z‐arm mixer was established for triple‐ and double‐null lines.
Fermentation Reduces Free Asparagine in Dough and Acrylamide Content in Bread
Authors: Fredriksson H. , Tallving J. , Rosén J. , Åman P. 
Published: June 2007

ABSTRACTFree asparagine is an important precursor for acrylamide in cereal products. The content of free asparagine was determined in 11 milling fractions from wheat and rye. Whole grain wheat flour contained 0.5 g/kg and whole grain rye flour 1.1 g/kg. The lowest content was found in sifted wheat flour (0.2 g/kg). Wheat germ had the highest content (4.9 g/kg). Fermentation (baker's yeast or baker's yeast and sourdough) of doughs made with the different milling fractions was performed to investigate whether the content of free asparagine was reduced by this process. In general, most of the asparagine was utilized after 2 hr of fermentation with yeast. Sourdough fermentation, on the other hand, did not reduce the content of free asparagineas efficiently but had a strong negative impact on asparagine utilization by yeast. This indicates that this type of fermentation may result in breads with higher acrylamide content than in breads fermented with yeast only. The effect of fermentation time on acrylamide formation inyeast‐leavened bread was studied in a model system. Doughs (sifted wheat flour with whole grain wheat flour or rye bran) were fermented for a short (15+15 min) or a long time (180+180 min). Compared with short fermentation time, longer fermentation reduced acrylamide content in bread made with whole grain wheat 87%. For breads made with rye bran, the corresponding reduction was 77%. Hence, extensive fermentation with yeast may be one possible way to reduce acrylamide content in bread.
Effect of Temperature on Moisture Barrier Efficiency of Monoglyceride Edible Films in Cereal‐Based Composite Foods
Authors: Guillard V. , Broyart B. , Bonazzi C. , Guilbert S. , Gontard N. 
Published: June 2007

ABSTRACTThe effects of temperature on moisture transfer within a composite food consisting of a sponge cake (SC) separated from a high moisture content agar gel (AG) by an acetylated monoglyceride (AMG1 and AMG2) film were investigated through moisture content profile experiments. A diffusion model was successfully used to predict moisture transfer within various composite foods (AG/SC, AG/AMG1/SC, and AG/AMG2/SC). The barrier efficiencies of the two hydrophobic films studied were reduced by temperature increase due to activation of diffusivity and equilibrium water sorption. Despite the low melting point of highly acetylated monoglyceride films, their barrier efficiency appeared to be less sensitive to temperature than monoglyceride films with a lower degree of acetylation. Consequently, in poor storage temperature conditions, these latter monoglyceride films seemed to be more effective in enhancing the shelf‐life of the composite food studied here.
Action plans for the long‐term management of anaphylaxis: systematic review of effectiveness
Authors: Choo K. , Sheikh A. 
Published: June 2007

SummaryBackground
Anaphylaxis is a severe, potentially life‐threatening allergic reaction. Most reactions occur in the absence of a healthcare professional and there is a considerable risk of recurrence in those with a past history of anaphylaxis. The concept of action plans has been developed to facilitate long‐term self‐management of chronic disorders with a view to promoting patient empowerment and improving health outcomes. Although increasingly advocated for use in anaphylaxis, the effectiveness of this approach in this context is unknown.Objectives
To assess the effectiveness of action plans as part of the long‐term self‐management of anaphylaxis in improving health outcomes.Methods
Standard systematic review techniques were used. We searched CENTRAL, Cochrane, Medline and Embase databases, contacted an international panel of anaphylaxis experts and relevant pharmaceutical companies and searched key web‐based databases of trials (http://www.clinicaltrials.gov, http://www.controlledtrials.com and http://www.nrr.nhs.uk) for published, unpublished and on‐going randomized or quasi‐randomized controlled trials of action plans in anaphylaxis management. There was no restriction used with respect to the language of publication. Searches were completed in summer 2006.Results
None of the 1026 potentially relevant studies identified fulfilled the inclusion criteria for this review.Conclusions
Although there are potential major benefits of routinely issuing anaphylaxis action plans, there is currently no robust evidence to guide clinical practice. Pragmatic randomized‐controlled trials of anaphylaxis action plans are urgently needed; in the meantime, national and international guidelines should make clear this major gap in the evidence base.
Cortisol–cortisone ratios in small for gestational age (SGA) children without postnatal catch‐up growth
Authors: Plank Christian , Meißner Udo , Rauh Manfred , Wollmann Hartmut , Dörr Helmuth‐Günther , Rascher Wolfgang , Dötsch Jörg 
Published: June 2007

SummaryObjective  Low birthweight is a risk factor for metabolic and cardiovascular disorders in later adult life. Changes in the activity of 11β‐hydroxysteroid dehydrogenase type 2 (11β‐HSD2) and the consequent disequilibrium between cortisol (F) and cortisone (E) are thought to be a key mechanism for these effects. We investigated whether prenatal programming leads to alterations in F/E ratios on a systemic level.Design, patients and methods  In a cross‐sectional, retrospective study we analysed sera of 132 children born small for gestational age (SGA) (aged 2–13 years) with persistent short stature [< –2 standard deviation score (SDS)] and of 25 children born appropriate for gestational age (AGA) (aged 4–11 years) with normal body height. Thirty‐one per cent of the SGA and 44% of the AGA children were born preterm. Serum E and F concentrations were measured using tandem mass spectrometry. To exclude species‐specific effects, we studied the 11β‐HSD system by measuring the ratio of corticosterone (B) to dehydrocorticosterone (11OH‐B) in rats that were born SGA after protein restriction of the female dams during pregnancy.Results  F, E and the F/E ratio in serum did not differ in these children when comparing SGA to children who were born AGA and had normal height. The concentrations were independent of weight and length SDS at birth as well as gestational age. In rats born SGA, the B/11OH‐B ratio was not different to that in normal control animals at 6, 11 and 15 weeks of life.Conclusion  We found no alterations in systemic cortisol–cortisone conversion either in short children born SGA or in SGA rats. However, local modifications of the 11β‐HSD system may be possible.
DNA ploidy and vimentin expression in primary breast cancer
Authors: IOAKIM‐LIOSSI A. , KARAKITSOS P. , MARKOPOULOS Ch. , ARONI K. , GOGAS J. , KYRKOU K. 
Published: June 2007

DNA ploidy and vimentin expression in primary breast cancerThe DNA content of 50 breast cancers of varying tumour type, grade and stage was measured using static image cytometry, and correlated with vimentin expression in the tumour cells. A tendency to increased vimentin expression and aneuploidy was observed in high grade and late stage tumours1. A statistically significant difference was observed in DNA index and ploidy balance between grade 1 and grades 2 and 3 carcinomas (P<0.05) and between stage I and stage II carcinomas (P<0.05). There was a significant difference in the expression of vimentin between grades 1, 2, 3 (P<0,001), and stages I, II and III ductal carcinomas (P<0.05). No significant difference was observed in the proliferation index and the degree of hyperploidy (P>0.05). Clonal heterogeneity was observed in 25% of breast carcinomas, and was associated with increased vimentin expression. These changes may be indicative of genomic alteration and tumour aggressiveness.
Telepathology: a tool to aid in diagnosis and quality assurance in cervicovaginal cytology
Authors: MARSAN C. , VACHER‐LAVENU M. C. 
Published: June 2007

Telepathology: a tool to aid in diagnosis and quality assurance in cenicovaginal cytologyThe purpose of this study is to evaluate the use of a Teletransmission System with regard to quality of diagnosis and screening so as to establish its potential role in gynaecological cytology. Three aspects of its use in cytopathology have been considered: diagnosis, training, and quality control. The circumstances in which the system may be used for diagnosis, together with its advantages and disadvantages, are examined and discussed. In general, the costbenefit in diagnostic use related to the experience of both the expert and the peripheral pathologist. The system may also contribute to training and quality assessment, particularly if combined with other automated services, such as an image data bank.
Liquid‐based endometrial cytology: cyto‐histological correlation in a population of 917 women
Authors: Buccoliero A. M. , Gheri C. F. , Castiglione F. , Garbini F. , Barbetti A. , Fambrini M. , Bargelli G. , Pappalardo S. , Taddei A. , Boddi V. , Scarselli G. F. , Marchionni M. , Taddei G. L. 
Published: June 2007

Objective:  Liquid‐based cytology, because of its capacity to reduce the obscuring factors and to provide thin‐layer specimens, represents an opportunity to reevaluate endometrial cytology. In order to assess the utility of the liquid‐based method in endometrial diagnosis, we evaluated its accuracy in comparison with histology.Methods:  Nine hundred and seventeen women scheduled for hysteroscopy were enrolled in the study. After providing informed consent, all the women proceeded sequentially to hysteroscopy, endometrial cytology and then biopsy endometrial sampling.Results:  Cyto‐histological correlations were possible in 519 cases (57%): in 361 (39%) cases the biopsy was inadequate, in 15 (2%) the cytology was inadequate, and in 22 (2%) both were inadequate. At biopsy 25 (3%) women had adenocarcinoma, 5 (1%) had adenomatous atypical hyperplasia and 21 (2%) had simple non atypical hyperplasia. At cytology two adenocarcinomas and one adenomatous atypical hyperplasia were underrated as atypical hyperplasias and as non‐atypical hyperplasia; two simple non‐atypical hyperplasias were reported as negative; and eight cases were false positive (non‐atypical hyperplasia at cytology, negative at biopsy). In our population, the cytology provided sufficient material more often than biopsy (P < 0.04). Sensitivity was estimated at 96%, specificity at 98%, positive predictive value at 86% and negative predictive value at 99%.Conclusions:  We concluded that endometrial cytology may be an efficient diagnostic method. It could be applied to selected patients solely or in association with ultrasonography. The combination of these two noninvasive procedures may improve their diagnostic accuracy and reduce unnecessary hysteroscopies, thereby producing benefits for women and society.
Oral temperatures in young and old people
Authors: MAEDA T. , STOLTZE K. , USER A. , KROONE H. , BRILL N. , Tryde G. 
Published: June 2007

SummaryOral temperatures were measured in ten young females and ten young males, and compared to oral temperatures measured in ten elderly females and ten elderly males. Each subject had a complete natural dentition. When analysed by sex, it was found that the temperatures in elderly males were lower than in young males (P < 0.001), while temperatures in young and elderly females did not differ. Concerning sublingual temperatures, a difference of approximately one‐third of a degree centigrade was demonstrated between the two age groups (P < 0.005).