bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of Near‐infrared Radiation and Jet Impingement Heat Transfer on Crust Formation of Bread
Authors: Olsson E.E.M. , Trägårdh A.C. , Ahrné L.M. 
Published: February 2009

ABSTRACTRapid heat transfer methods can be used to speed up the baking process and create new product properties. This study investigates the effect of air jet impingement and infrared radiation (alone or in combination) on crust formation of par‐baked baguettes during post‐baking. The parameters investigated are crust color, crust thickness, total water loss, and heating time. The results show that infrared radiation and jet impingement, as compared with heating in a conventional household oven, increased the rate of color development of the crust and shortened the heating time. The fastest color development was obtained by combining infrared and impingement heating. The water loss rate was increased due to the high heat transfer rate, but the total water loss was reduced because of the shorter heating time. Crust thickness was most dependent on heating time and crust temperature. In general, the crust was thinner for infrared‐heated baguettes.
Production of Cocoa Butter Microcapsules Using an Electrospray Process
Authors: Bocanegra Rodrigo , Gaonkar Anikumar G. , Barrero Antonio , Loscertales Ignacio G. , Pechack David , Marquez Manuel 
Published: February 2009

ABSTRACT:An experimental approach to the production of cocoa butter microcapsules containing an aqueous solution or an oil‐in‐water emulsion via electrified coaxial jets is presented here. Recently, a new method to generate nano‐micrometric coaxial jets has been reported. These coaxial jets are generated by electrohydrodynamic forces with diameters that range from hundreds of nanometers to tens of microns. The controlled break‐up of the jets gives rise to an aerosol of compound droplets in which an outer liquid coats an inner one. This technique has turned out to be an effective method to encapsulate aqueous‐based food ingredients such as flavors, aromas, enzymes, salts, minerals, and vitamins in the micrometric range with relatively high monodispersity and controllable geometrical parameters of the capsules such as thickness of the shell or number of inner cores in the capsules.
Retail Shelf‐Life of Pork Dipped in Organic Acid before Modified Atmosphere or Vacuum Packaging
Authors: Huang Nai‐Yun , Ho Chung‐Ping , McMillin Kenneth W. 
Published: February 2009

ABSTRACTModified atmosphere packaging (MAP) is increasingly popular for meat, but raw, chilled pork in vacuum or anoxic environments has a purple color. The retail shelf‐life of pork chops dipped in 500 ppm ascorbic acid, 250 ppm citric acid, or no acid dip and stored at 1 °C before simulated retail display in MAP with gas exchange or air‐permeable packaging after vacuum pouch storage was determined. The 80% N2:20% CO2 in MAP was exchanged with 80% O2:20% CO2, and chops were removed from vacuum packages and overwrapped with permeable film (VP‐PVC) on the 7th day before simulated retail display at 4 °C. Shelf‐life traits were determined at 1, 7, 8, 10, 12, and 14 d postpackaging. The pH values changed with time, but returned to post‐dipped, prepackaged levels at the end of simulated retail storage. Weight loss of chops increased (P < 0.05) in VP‐PVC compared with MAP. The a* values increased (P < 0.05) and L* and b* values decreased during simulated retail display, with higher L*, a*, and b* color values for chops in MAP than VP‐PVC. Log numbers of psychrotrophic microorganisms were higher (P < 0.05) on VP‐PVC samples than for chops in MAP on days 12 and 14. Psychrotrophic counts on ascorbic acid‐treated samples were decreased compared with citric acid or no dipping on pork during simulated retail display. Pork chops in MAP with gas exchange had lighter and redder color, increased weight retention, decreased psychrotrophic counts, and increased lipid oxidation compared with conventional vacuum and overwrap packaging systems.
Resistance of Lactobacillus casei KCTC 3260 to Reactive Oxygen Species (ROS): Role for a Metal Ion Chelating Effect
Authors: Lee Jeongmin , Hwang Kwon‐Tack , Chung Min‐Young , Cho Dong‐Hyeok , Park Chang‐Soo 
Published: February 2009

ABSTRACTThe antioxidative capacity of 4 Lactobacillus strains, isolated from a milk product, was evaluated by measuring total antioxidative ability (TAA) and resistance to reactive oxygen species (ROS). Both intact cells and intracellular cell‐free extracts of Lactobacillus casei KCTC 3260 demonstrated the highest antioxidative activity and inhibited lipid peroxidation by 46.2% and 72.9%, respectively. To evaluate the resistance of 4 Lactobacillus strains to ROS, we tested the survival under conditions of 1 mM hydrogen peroxide, 0.4 mM hydroxyl radicals, and 10 mM paraquat‐induced superoxide anions. L. casei KCTC 3260 was viable even after 8 h in the presence of 1 mM hydrogen peroxide and after 7 h in 0.4 mM hydroxyl radicals. Moreover, this strain was not influenced by superoxide anions, indicating that it has resistance to superoxide anions. To define the antioxidative mechanism, superoxide dismutase (SOD) and metal ion chelating activity were determined. All tested strains did not possess detectable SOD activity except Lactobacillus rhamnosus GG, but L. casei KCTC 3260 had the higher level of chelating activity for both Fe2+ and Cu2+ ions at 10.6 ppm and 21.8 ppm, respectively. These results suggested that the antioxidative capacity of L. casei KCTC 3260 may be caused by chelating metal ions instead of SOD activation.
Methods for Detecting Botulinum Toxin with Applicability to Screening Foods Against Biological Terrorist Attacks
Authors: Scarlatos Amber , Welt Bruce A. , Cooper Brian Y. , Archer Douglas , DeMarse Thomas , Chau Khe V. 
Published: February 2009

ABSTRACTSeven serologically related, but antigenically different, botulinum toxins (BoNTs) have been identified including types A, B, C, D, E, F, and G. The bacterium Clostridium botulinum along with some strains of Clostridium baratti and Clostridium butyricum are known to produce botulinum toxins responsible for 4 forms of botulism poisoning including food‐borne botulism, inhalation botulism, wound botulism, and infant botulism. Botulism toxins consist of a heavy chain (100 kDa), responsible for binding to target cells, and a light chain (50 kDa) responsible for catalytic protein cleaving activity. Light chain has been identified as a zinc endopeptidase that cleaves proteins forming the synaptic vesicle docking and fusion complex (Simpson 1996; Lacy and Stevens 1997). The standard for detection of BoNT toxins is the mouse bioassay, which is able to detect as little as 0.02 ng of toxin. Strengths of the mouse bioassay include conceptual simplicity and sensitivity. While the non‐selectivity of the mouse bioassay enables it to detect any BoNT serotype, additional neutralization assays are necessary to determine serotype. Other limitations of the mouse bioassay include expense, expertise related to maintaining mouse‐rearing facilities, and time, because as much as 4 d may be required to obtain results (Hallis and others 1996; Witcome and others 1999). Several attempts to replace the mouse bioassay have been made. Methods that have been developed and hold promise for future replacement of the mouse bioassay include mass spectroscopy, immunoassays, polymerase chain reaction (PCR) assays, and assays based upon protease activities of BoNTs. Currently, no single assay appears to be capable of replacing the broadly applicable mouse bioassay.
Silicon Content of Italian Mineral Waters and Its Contribution to Daily Intake
Authors: Giammarioli Stefania , Mosca Maurizio , Sanzini Elisabetta 
Published: February 2009

ABSTRACTDietary intake is the main source of silicon for humans. The essentiality of silicon for man has not been clearly established, and no suitable data are available for the establishment of a tolerable upper intake level. Recently, a few cases of silica stones in subjects not ingesting trisilicate antacid have been reported, as well as 1 case of renal silica calculi in a 10‐mo‐old boy, ascribed to the silicate‐rich mineral water used to dilute milk. The purpose of this study was to collect extensive data on the silicon content of mineral water that could be combined with data on different foods to study the overall intake of silicon in the diet and to evaluate the potential risk associated with a high intake of this element. Results relating to 207 brands of mineral water show a low silicon concentration (<10 mg/L) in 77% of samples, with the highest levels (>25 mg/L) occurring primarily in water from volcanic areas. The contribution of mineral water to the total consumption of silicon was calculated, considering both the average intake of water by the Italian population and the recommended intake. When the estimated daily intake with solid foods and other beverages was added, the intake was in the range of 45 to 69 mg/d for a consumption of 700 mL of water and 48 to 99 mg/d for a consumption of 1500 mL of water. These values are near or above the upper limit of the typical dietary intake of 20 to 50 mg silicon/d, which is regarded as unlikely to cause adverse effects. The assumption of silicon by newborns deserves particular attention, in view of their special sensitivity and of a reported case of urinary silica calculi in an infant. The levels of silicon we found never reached the value found in the case described.
Formula Optimization of a Low‐fat Food System Containing Whey Protein Isolate‐ Xanthan Gum Complexes as Fat Replacer
Authors: Laneuville Sandra I. , Paquin Paul , Turgeon Sylvie L. 
Published: February 2009

ABSTRACTWhey protein isolate‐xanthan gum complexes (WPXC) have the potential to significantly reduce fat use in various products. However, their stability and functionality have not been extensively studied, particularly in neutral pH products. The objective of this study was to evaluate WPXC as a fat replacer in cake frostings and sandwich cookie fillings with reduced‐fat content (160 or 80 g/kg fat). Response surface methodology was used to analyze the effect of WPXC on the viscosity and textural response attributes of samples and to optimize the low‐fat formulations. It was found that WPXC had a positive effect (P > 0.001), providing acceptable viscosity and texture attributes to the low‐fat samples. A significant moisture‐WPXC interaction (P > 0.001) revealed that the optimum moisture‐WPXC ratio varied, depending on the targeted texture. This ratio was about 8:1 for cake frostings and about 5:1 for sandwich cookie fillings. Optimal formulations were found, and samples meeting the desirability specifications presented textural and melting profiles similar to those of the control products. However, for the production of sandwich cookie fillings, the use of other ingredients (for example humectants and emulsifiers) must be considered to maintain a low water activity (Aw) and prevent moisture migration to the cookie shell.
Hypocholesterolemic Action of Fermented Brown Rice Supplement in Cholesterol‐Fed Rats: Cholesterol‐lowering Action of Fermented Brown Rice
Authors: Hee Seung , Park Baek Soojin , Lee Hyeon Gyu 
Published: February 2009

ABSTRACT:Fermented rice products have been implicated in vascular injury and atherosclerosis in recent animal and human studies. In the current study, whether consumption of differently processed brown rice diets may change the cholesterol metabolism was evaluated in male Spraque Dawley (SD) rats after 28 d of treatment with diets containing 1% cholesterol. The experimental diets include corn starch alone as control diet (CO) or a diet containing a 50% substitute of CO; uncooked brown rice (UB), cooked brown rice (CB), lactic acid bacteria (LAB), brown rice mixed with LAB (BLAB), and fermented‐brown rice by LAB (FB), respectively. Among them, FB group elicited significantly lower levels of plasma and hepatic triglycerides, plasma total cholesterol, low‐density lipoprotein cholesterol (LDL‐C), and very low‐density lipoprotein cholesterol (VLDL‐C) by 33% to 50%, whereas higher levels of HDL‐C were elicited by 227% compared with the CO group (P < 0.05). These amelioration action on lipid profile in FB group appeared to correspondent to the higher excretions of fecal weight, triglyceride (TG), total cholesterol (TC), and bile acid (P < 0.05). Furthermore, sensory properties such as flavor liking, taste liking, and overall acceptability of the diet were significantly improved by the addition of fermented brown rice. Conclusively, fermented‐brown rice may have a potent cholesterol‐lowering benefits with sensory quality improvement of the diet.
Simultaneous Optimization of a Multi‐response System by Desirability Function Analysis of Boondi‐making: A Case Study
Authors: Ravi Ramasamy , Susheelamma N.S. 
Published: February 2009

ABSTRACTResponse surface methodology (RSM) was used to investigate the influence of 3 important independent processing variables–batter concentration (36% to 44%), frying temperature (160 °C to 200 °C), frying time (180 to 300 s)–on the various quality characteristics of the fried chickpea batter balls calledboondi. Instrumental color parametersL,a b, and tan‐1(b/a), oil content, and sensory attributes like color, oily appearance, uniformity of boondi, crumbliness, and overall quality (OQ) were measured and used as response variables. The effects of the processing variables of frying were studied by adopting a standard Central Composite Rotatable (CCR) experimental design. The response variables were fitted to predictive quadratic polynomial models using multiple regression. Applying the desirability function analysis (DFA), optimal‐quality boondi was obtained with a maximum overall quality score of 12.7 on a 15‐cm quantitative descriptive analysis (QDA) scale, when the batter concentration, frying temperature, and frying time were 40.4%, 182 °C, and 240 s, respectively.
Determination of Sensory Thresholds of Selected Calcium Salts and Formulation of Calcium‐fortified Pocket‐type Flat Bread
Authors: Ziadeh Ghada , Shadarevian Sossy , Malek Amal , Khalil Joanna , Haddad Tharwat , Haddad John , Toufeili Imad 
Published: February 2009

ABSTRACT:Pita bread loaves were prepared from flours fortified with calcium carbonate, calcium sulfate, and tricalcium dicitrate at 8 ascending levels to provide ranges of 800 to 2500, 700 to 1500, and 400 to 2000 mg of added Ca/100 g flour, respectively. The detection thresholds of calcium salts in pita bread were determined by the 3‐alter‐native forced choice (3‐AFC) test and construction of dose‐response curves. Detection thresholds determined by calculating geometric mean of individual best estimate thresholds, using criterion of 50%‐above‐chance and probit analysis of 3‐AFC data, were in the middle region of calcium concentrations. Analysis of dose‐response curves yielded values for thresholds outside the range of surveyed calcium concentrations. The detection threshold of CaSO4(2724 mg/100 g) in pita bread was significantly higher (P < 0.01) than those of calcium carbonate (1984 mg/100 g) and tricalcium dicitrate (2132 mg/100 g). Calcium‐fortified pita bread was similar (P<0.01) to its regular counterpart when formulated to contain 1254.6, 1772.5, or 1155 mg/100 g of CaCO3, CaSO4, or tricalcium dicitrate, respectively. At the indicated levels of fortification, calcium‐fortified pita bread is expected to provide between 61% and 126.5% of the recommended daily intake for calcium for Middle Eastern populations.
Labeling of Vanilla Type Affects Consumer Perception of Vanilla Ice Cream
Authors: Parker April R. , Penfield Marjorie P. 
Published: February 2009

ABSTRACT:The effects of labeling vanilla type on consumer liking of vanilla ice cream were evaluated. Three experiments with 144 to 150 panelists using 4 commercial ice creams were done where the samples were initially not labeled with the type of vanilla flavoring, then labeled, and finally labeled either correctly or incorrectly. Three experiments (116 to 150 panelists) then were conducted similarly for 3 laboratory‐made ice creams. When the 4 commercial samples were not labeled, a natural vanilla‐flavored sample was liked less (P < 0.05) than mixed‐flavored samples overall; when labeled, the naturally flavored and 1 of the mixed‐flavor ice creams were liked equally overall (P > 0.05). Products labeled “natural” (correctly or incorrectly) were liked more (P < 0.05) overall than products with other labels. When laboratory‐made ice creams (natural, artificial, mixed flavored) were evaluated, the labeled, naturally flavored sample was liked more than the unlabeled sample overall; when labeled, the artificially flavored ice cream was liked less than the unlabeled sample. Labeling was shown to affect consumer liking.
Production of an Isoflavone Concentrate from Red Clover Flowers
Authors: Xu Lei , Kumar Ashwani , Lamb Karen , Layton Linda 
Published: February 2009

ABSTRACTRed clover flowers are a rich source of isoflavones in the forms of biochanin A, formononetin, genistein, and genistin. A simple process was developed to recover isoflavones from red clover flowers as a nutraceutical product. Isoflavones were 1st extracted in alkaline water and insoluble polyvinylpolypyrrolidone (PVP) was then added to the extract for adsorbing isoflavones. The adsorbed isoflavones were subsequently eluted with ethanol and dried. The main steps of this process were optimized for the product yield and quality. The final product was an isoflavone concentrate, containing more than 20 wt% isoflavones, which represented a recovery of greater than 50% of the total isoflavone amount in red clover flowers.
Behavioural phenotype in Börjeson‐Forssman‐Lehmann syndrome
Authors: De Winter C. F. , Van Dijk F. , Stolker J. J. , Hennekam R. C. M. 
Published: February 2009

AbstractBackground  Börjeson‐Forssman‐Lehmann syndrome (BFLs) is an X‐linked inherited disorder characterised by unusual facial features, abnormal fat distribution and intellectual disability. As many genetically determined disorders are characterised not only by physical features but also by specific behaviour, we studied whether a specific behavioural phenotype exists in BFLs.Methods  We studied in detail the behaviour of four molecularly proven BFLs patients, and reviewed available literature on BFLs specifically for behavioural characteristics.Results  Behaviour in persons with BFLs is in general friendly, but can be challenging with externalising and thrill‐seeking features. Social skills are good. However, variation among patients is wide. Three patients from a single family showed expressed hypersexual behaviour. This was not present in other patients.Conclusion  In BFLs a specific behavioural phenotype exists and in behaviour general is challenging besides a friendly habit. Within single families more problematic behaviour may occur. Further behavioural and molecular analysis of a larger group of patients is warranted to determine whether a genotype‐behavioural phenotype correlation exists.
Differential expression of a virulence factor in pathogenic and non‐pathogenic mycobacteria
Authors: Houben Edith N. G. , Walburger Anne , Ferrari Giorgio , Nguyen Liem , Thompson Charles J. , Miess Christian , Vogel Guido , Mueller Bernd , Pieters Jean 
Published: February 2009

SummaryThe pathogenicity of mycobacterial infections depends on virulence factors that mediate survival inside host macrophages. These virulence factors are generally believed to be specific for pathogenic species and absent or mutated in non‐pathogenic strains. The serine/threonine protein kinase G (PknG) mediates survival of mycobacteria within macrophages by blocking lysosomal delivery. Here we describe a gene of the non‐pathogenic species Mycobacterium smegmatis that is 78% identical with pknG of Mycobacterium tuberculosis and M. bovis bacillus Calmette–Guérin (BCG). When cloned into expression vectors, the M. smegmatis pknG orthologue produced an active kinase and performed the same function as its M. bovis BCG counterpart in intracellular survival. In addition, similar levels of pknG transcripts were found in M. bovis BCG and M. smegmatis. However, virtually no translation product of chromosomal pknG could be detected in M. smegmatis both after in vitro growth and after macrophage infection. This lack of efficient translation was shown to be caused by regulatory elements in the upstream region of the M. smegmatis gene. The data reveal dramatically increased translational efficiency of a virulence gene in a pathogenic mycobacterium compared with a non‐pathogenic mycobacterium suggesting that changes in expression levels may underlie evolution of pknG and other pathogenicity genes in mycobacterium.
A novel mechanism for translation initiation operates in haloarchaea
Authors: Hering Oliver , Brenneis Mariam , Beer Jürgen , Suess Beatrix , Soppa Jörg 
Published: February 2009

SummaryFour different mechanisms for translation initiation are known, i.e. one prokaryotic mechanism involving a Shine–Dalgarno sequence, two eukaryotic mechanisms relying on ribosomal scanning or internal ribosomal entry sites, and one mechanism acting on leaderless transcripts. Recently it was reported that the majority of haloarchaeal transcripts is leaderless and that most leadered transcripts are devoid of a Shine–Dalgarno sequence, excluding the operation of a ‘bacterial‐like’ initiation mechanism. Therefore, the current study concentrated on elucidating whether a ‘eukaryotic‐like’ scanning mechanism might operate instead. GUG and UUG were efficiently used as start codons on leadered transcripts in vivo, in contrast to initiation on leaderless transcripts (and leadered eukaryotic transcripts). Deleted versions of the 5′‐UTR initiated translation very inefficiently. Introduction of additional upstream AUGs did not influence the initiation efficiency at internal start codons. An additional in‐frame AUG at the 5′‐end led to the simultaneous usage of two start sites on the same message. A stable stem‐loop structure at the 5′‐end inhibited only initiation at the first AUG, but did not influence usage of the internal AUG. Taken together, operation of a scanning mechanism was excluded and the results indicate that a novel mechanism for translation initiation operates at least in haloarchaea.
Structural basis for autoinhibition and activation of Auto, a virulence‐associated peptidoglycan hydrolase of Listeria monocytogenes
Authors: Bublitz Maike , Polle Lilia , Holland Christin , Heinz Dirk W. , Nimtz Manfred , Schubert Wolf‐Dieter 
Published: February 2009

SummaryDuring a bacterial infection, each successive step is orchestrated by a dedicated set of virulence factors. In Gram‐positive bacteria, the presentation or release of such factors is crucially dependent on the continual remodelling of the cell wall. We have investigated the autolysin or peptidoglycan hydrolase Auto (Lmo1076) from the human pathogen Listeria monocytogenes to structurally and biochemically underpin its role in host cell invasion. We demonstrate that Auto is an N‐acetylglucosaminidase, that it is autoinhibited when newly secreted but activated by proteolytic cleavage, that it has an acidic pH optimum and that it preferentially cleaves acetylated over de‐acetylated peptidoglycan. The crystal structure of Auto, the first for glycoside hydrolase family 73, and the first for a listerial autolysin, indicates that autoinhibition is due to an N‐terminal α‐helix unique to Auto that physically blocks the substrate‐binding cleft. We identify Glu122 and Glu156 as the two catalytically essential carboxylate groups. The physical properties of Auto as well as its localization to lipoteichoic acid by its four C‐terminal GW modules imply cell wall degradation by Auto to be highly co‐ordinated. Its spatio‐temporally controlled activation and localized activity in an acidified environment indicate that it facilitates remodelling of the cell wall and may be involved in co‐ordinating the release of virulence factors at specific stages of an infection.