bluuebunny/crossref_metadata_2025_split huggingface dataset:
PRODUCTION OF GLUCOSE FROM TAPIOCA (CASSAVA STARCH) AND FARINHA DE MANDIOCA (CASSAVA MEAL)
Authors: LAGES ANA C. A. , TANNENBAUM STEVEN R. 
Published: August 2006

ABSTRACTTapioca and farinha de mandioca starches were converted to glucose in a batch laboratory‐scale process by the use of a jacketed, stirred‐tank reactor. Liquefaction or thinning of the starch slurries was carried out with a thermostable, bacterial α‐amylase that is active and stable in starch solutions at temperatures above 100°C. The resulting 2–3% dextrose solutions were cooled to 60°C; the pH was adjusted to 4.8–5.0 and saccharified with low concentrations of a fungal amyloglucosidase. Yields of approximately 100g glucose/100g starting material were obtained after 12–24 hr saccharification for tapioca starch, and after 24–36 hr for farinha de mandioca starch. Rheological problems and potential industrial applications of the processes are discussed.
A STUDY OF “SWEET” FLAVOR IN LAMB PRODUCED BY FEEDING PROTECTED SUNFLOWER SEED
Authors: PARK R.J. , FORD ANNE L. , RATCLIFF O. 
Published: August 2006

ABSTRACTCis γ‐dodec‐6‐enolactone [synonym 4‐hydroxydodec‐cisdenoic acid lactone, indexed in Chem. Abs. as dihydro‐5‐(2‐[Z]‐octenyl)‐2(3H)‐furanone (18679‐18‐0) was found in the subcutaneous fat of lambs fed protected sunflower seedcasein. Larger amounts of this lactone were recovered after heating the fat. By extraction and chromatography of the polar lipids, presumptive evidence was obtained that the lactone was generated from a monohydroxydodecenoic acid triglyceride ester. Reducing the degree of protection of the supplement by including an equal amount of unprotected sunflower seed had no significant effect on the resulting lactone flavor in the cooked meat. The feeding of an undried, protected sunflower seed preparation brought about a highly significant reduction in yield of the lactone and in related flavor properties of the meat, compared to the flash‐dried preparation. This implicates the drying process in the development of the sweet flavor defect.
RETENTION OF SYNTHETIC PHENOLIC ANTIOXIDANTS IN MODEL FREEZE‐ DRIED FOOD SYSTEMS
Authors: KIRLEIS A. W. , STINE C. M. 
Published: August 2006

ABSTRACTThe retention of butylated hydroxyanisole (BHA), butylated hydroxy‐toluene (BHT) and mono‐tertiary butylhydroquinone (TBHQ) was investigated in model freeze‐dried systems designed to simulate a high lipid food. Model systems initially containing 400 μg antioxidant/g soybean oil were slowly frozen (‐22°C) or rapidly frozen (‐196°C) as slabs and freeze‐dried for 12.5 or 26.5 hr. respectively. Under these conditions TBHQ was retained to the greatest extent and BHA to a greater degree than BHT. On the average, slowly frozen samples retained 32, 27 and 16% TBHQ, BHA and BHT, respectively, which was about 1.2 times higher than rapidly frozen samples. It was found that the retention of BHA and BHT was greatly influenced by the final moisture content of the freeze‐dried system in the range between 1‐5% moisture. TBHQ retention, however, was found to be less dependent on the final moisture content of the freeze‐dried system over the same moisture range. The effect of extending the normal freeze‐drying time (12.5 hr) of slowly frozen samples on antioxidant retention was determined. When the normal drying time was doubled BHA and BHT were completely removed and TBHQ content was reduced by an additional 19%. Antioxidant retention was interpreted on the basis of current mechanisms to explain the retention behavior of volatile organic substances during freeze drying.
COTTONSEED PROTEIN MODIFICATION IN AN ULTRAFILTRATION CELL
Authors: CUNNINGHAM S.D. , CATER C.M. , MATTIL K.F. 
Published: August 2006

ABSTRACTCottonseed storage protein was modified by proteolytic enzymes contained within a semipermeable membrane reactor. An ultrafiltration cell was used as the enzyme reactor vessel. The protein was hydrolyzed by the enzyme and the resulting lower molecular weight peptides (modified protein or hydrolysate) were removed from the reactor through the membrane. Only about 2% of the original protein was removed through the membrane when no enzyme was present. When pepsin and molsin were added to the cell, protein hydrolysis occurred very rapidly. Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) was used to monitor hydrolysis. The hydrolysate contained many peptides below 4,000 daltons. Addition of pepsin was shown to precipitate about 4% of the SP and the precipitated protein rapidly clogged the membrane and reduced membrane flux rate. The precipitated protein was insoluble except in strongly alkaline solutions but its formation was shown to be influenced by pH. Use of hollow fibers as the enzyme reactor increased membrane surface area and improved hydrolysate removal from the reactor. Centrifugation of the precipitate was unnecessary with hollow fibers because of the high velocity of retentate through the fibers.
COMPARISONS BETWEEN MODEL PREDICTIONS AND MEASURED VALUES FOR AVAILABLE LYSINE LOSSES IN A MODEL FOOD SYSTEM
Authors: WOLF J.C. , THOMPSON D.R. , REINECCIUS G.A. 
Published: August 2006

ABSTRACTA mathematical model, developed to predict available‐lysine losses in a model food system which had undergone an isothermal‐nonstirred process, was tested under different process conditions. The model predictions were compared to measured available‐lysine losses in both jacketed‐mixer processing and extrusion processing. Statistical analysis using a paired t‐test analysis indicated a significant correlation between predicted and actual results for the jacket‐mixer process. In the extrusion experiment a statistically significant correlation (0.7) occurred when the predicted values were plotted against observed. However, variation due to product backmixing and inaccurate temperature measurement prevented a rigorous test of the model. The reaction order of available lysine loss in casein, single‐cell protein and a soy protein isolate were determined at an elevated temperature. The casein and single‐cell protein followed first‐order reaction kinetics. The soy isolate initially follows first‐order loss but after an approximate loss of 40–50% available lysine, the loss abruptly stops and a no‐loss phase occurs.
CHARACTERISTICS OF SIX PATTY FORMULAS CONTAINING DIFFERENT AMOUNTS OF MECHANICALLY DEBONED BROILER MEAT AND HAND DEBONED FOWL MEAT
Authors: LYON B. G. , LYON C. E. , TOWNSEND W. E. 
Published: August 2006

ABSTRACTSix patty formulas containing mechanically deboned broiler meat (MDBM), hand deboned fowl meat (HDFM) and structured protein fiber (SPF) from soy were evaluated for proximate composition, rancidity, color, force to shear, and sensory profiling by Quantitative Descriptive Analysis (QDA). As level of MDBM decreased, moisture and protein contents, L values (lightness) and shear values increased correspondingly; fat content, aL values (redness) and TBA values decreased; and products were perceived as being lighter, more chewy and elastic, and less juicy. Interchangeable ratios of 40:60/60:40 MDBM and HDFM can be incorporated with SPF to yield products of good quality.
MICROBIAL PROPERTIES OF MECHANICALLY DEBONED FISH FLESH
Authors: RACCACH M. , BAKER R. C. 
Published: August 2006

ABSTRACTMechanically deboning several traditional and underutilized fish species increased the microbial count tenfold. The shelf life of the minced fish at 2° and 12°C was 5 and 3 days respectively with a corresponding total bacterial count of 1.0–5.0 × 108/g. The bacterial and Coliform counts during frozen storage (up to 3 mo, −25°C) showed little or no change. Frozen minced fish samples thawed from ‐25° to 2°C at thawing rates of 1.2, 1.6, 5.0, and 12.5°C/hr all had the same final bacterial count. Psychrotrophic bacteria in a beef‐fish mixture stored at 2°C grew at the same rate as fish or beef alone. At 12°C the bacterial growth in the beef‐fish mixture was slower than in beef or fish alone.
EFFECT OF DRYING ON PECTIN MADE FROM LIME AND LEMON POMACE
Authors: CRANDALL P. G. , BRADDOCK R. J. , ROUSE A. H. 
Published: August 2006

ABSTRACTSamples of approximately 350 kg of commercially leached lime and lemon peel were dried in a pilot plant direct fired rotary dryer with inlet air temperatures of 370, 425 and 535°C, yielding dried pectin pomace with a final moisture content of 15–20, 8–12 and 3–7%, respectively. Pectin was extracted from laboratory leached, undried peel, each of the above dried samples, and commercially leached and dried samples. From fresh peel leached in the laboratory, we found a 65.6 and 55.9% yield of 150 grade pectin on a dry weight basis for lime and lemon, respectively. Drying lemon peel to final moistures of 15–20, 8–12 and 3–7% resulted in yields of 41.1, 41.1 and 25%, respectively. Dehydration of lime peel to 3–7% moisture decreased the yield to 37%. Similar losses were found in commercially dried pectin pomace. A separate experiment was conducted to evaluate the effect of drying on pectin yield from fresh, unleached lemon peel. Unleached peel was successfully dried by mixing 1 part unleached peel with 2.5 parts of dry leached peel. There was a slight loss in the percentage yield of pectin 23.3 and 21.8, but not much change in the jelly grade 230 and 232 between the dry leached and dry unleached peel, respectively.
INFLUENCE OF WATER ACTIVITY ON THE FORMATION OF MONOCARBONYL COMPOUNDS IN OXIDIZING WALNUT OIL
Authors: PRABHAKAR J. V. , AMLA B. L. 
Published: August 2006

ABSTRACTThe effect of water activity on carbonyl composition of walnut oil has been studied at two stages of oxidation. At the lower oxidation level corresponding to a peroxide value of ≤100, the water activity of the system did not make significant difference to the total carbonyl content. However, separation of the carbonyls into classes, viz. dicarbonyls, ketoglycerides, saturated aldehydes and methyl ketones revealed perceptible differences in the proportion of each of the classes. At the higher oxidation level of PV ≥ 100 differences in the total carbonyl content and in quantity and composition of each of the classes became distinct with changes in water activity of the system. The studies indicate that, besides its well known influence on the rate of autoxidation, water activity of the system also influences the secondary reactions of autoxidation. Better storage behavior of some food products at moisture levels higher than the BET monolayer has therefore been attributed to the influence of water on the rate and course of secondary reactions of lipid oxidation, underlining the importance of these reactions in stored foods.
EFFECTS OF ENZYMATIC MODIFICATION ON THE MORPHOLOGY I OF NONEXTRUSION TEXTURED SOY PROTEIN
Authors: KUO C. M. , TARANTO M. V. , RHEE K. C. 
Published: August 2006

ABSTRACTPapain was used to modify soy flour protein to get a raw material whose protein banding pattern on SDS‐polyacrylamide gel electrophoresis is similar to that of glandless cottonseed flour. The morphology of the nonextrusion textured soy, cottonseed and enzyme modified soy products was compared with scanning electron microscopy. Textured modified soy product was similar to textured cottonseed product in air cell surface detail, variation of air cell wall thickness and product surface, but different from textured cottonseed product in air cell size. None of the characteristics of textured modified soy product was similar to that of textured soy product. Particle size and shape of soy and cottonseed flour did not affect the morphology of the textured product. There are significant differences in rheological properties among these three kinds of textured products, with the modified soy product exhibiting the lowest stress, resilience or work, specific work and toughness index values. Transmitted light microscopy demonstrated structural differences among the textured products which could be correlated with the products' rheological properties. Molecular weight distribution of the water extractable flour proteins seems to be one of the possible factors affecting the morphology of textured products. High molecular weight proteins seem to be essential for “good” texturization.
EXTRUSION AND ROLL‐COOKING OF CORN‐SOY‐WHEY MIXTURES
Authors: AGUILERA J. M. , KOSIKOWSKI F. V. 
Published: August 2006

ABSTRACTA partially demineralized, delactosed whey product containing about 36% protein and 56% lactose was used to supplement corn meal together with soy flour and soy isolate. All four mixtures prepared contained 75% corn meal. Mixtures A and B had 5% and 22% lactose‐hydrolyzed whey respectively, mixture D, 5% unhydrolyzed whey and mixture C used skim milk as in CSM. Protein content was standardized to 20% protein. Amino acid analysis revealed an increase in all amino acids except leucine with respect to corn. Processing, either roll‐cooking or extrusion reduced the quantity of essential amino acids. PER values of all mixtures were not significantly different (P > 0.05) from casein. Functionally, the whey product reduces water absorption capacity but increases water and nitrogen solubility. Products from hydrolyzed whey, suitable for snacks or breakfast cereals, showed increased sweetness.
WATER‐SOLUBLE VITAMIN CONTENT OF SOME CALIFORNIA WINES
Authors: VOIGT M. N. , EITENMILLER R. R. , POWERS J. J. , WARE G. O. 
Published: August 2006

ABSTRACTThe thiamine, riboflavin, vitamin B6, vitamin B12, niacin, biotin, fo‐ late, pantothenate and vitamin C levels in several American wines were determined. Five types of white wine and eight types of red wine were examined. The levels of the eight B‐vitamins were higher in the red wines than in the white. Nutritionally significant levels of riboflavin, vitamin B6 and niacin were found in the red wines. Folate levels of the wines were lower than reported in earlier studies. Statistical evaluation of the thiamine data indicated the presence of inhibition in these as‐ says.
SHORT‐CUT METHOD FOR THE CALCULATION OF STERILIZATION CONDITIONS YIELDING OPTIMUM QUALITY RETENTION FOR CONDUCTION‐TYPE HEATING OF PACKAGED FOODS
Authors: THIJSSEN H. A. C. , KERKHOF P. J. A. M. , LIEFKENS A. A. A. 
Published: August 2006

ABSTRACTBased on analytical equations for the temperature distribution history in a container, the relation between the reductions of the concentrations of heat labile food components, including microorganisms. nutrients and sensory factors, and the kinetic parameters of the reactions causing these reductions, has been calculated numerically. For a constant temperature of the heating medium with time it is concluded that the loss of quality is almost minimal at one Fourier value of the heating time. This optimal Fourier value is a function of only the Biot number and the relationship between initial product temperature, cooling water temperature and retort temperature. At an infinite value of Biot and a cooling water temperature equal to the initial product temperature the optimum Fourier value amounts to 0.5. On the basis of this conclusion a short‐cut calculation method is developed. The method is valid for Biot numbers larger than 10, initial homogeneous product temperatures equal to or larger than the temperature of the cooling medium and for the main container geometries including spheres, cylinders and rectangular bodies. The method does not require tedious interpolations of tables. The calculation of the optimum process conditions to obtain the desired sterility and the calculation of the retention of the quality factor of interest require only a few minutes on a pocket calculator. For routine calculations the procedure can conveniently be programmed.
GERMINATION OF CORN AND SORGHUM IN THE HOME TO IMPROVE NUTRITIVE VALUE
Authors: WANG YUH‐YUN DAVID , FIELDS M. L. 
Published: August 2006

ABSTRACTCorn and sorghum seeds were germinated at 25°, 30° and 35°C. Germinated seeds of both cereals had increased relative nutritive values (RNV) and increased levels of lysine, methionine, and tryptophan when compared to nongerminated seeds. The RNV's of the nongerminated corn and sorghum meals were 66.8 and 55.5% respectively while the RNV's of the germinated corn and sorghum were 99.5 and 62.9% respectively. The highest RNV for corn occurred after 4 days at 25°C, 2 days at 30°C and 3 days at 35°C. For sorghum, highest RNV was attained when the seeds were germinated for 5 days at 25°C, 6 days at 30°C and 3 days at 35°C. The highest RNV value achieved by germinating corn was 99.5%, whereas the highest for sorghum was 78.3%.
SYNTHESIS OF SOME UNSATURATED LACTONES AND THEIR RELATIONSHIP TO DEEP‐FAT FRIED FLAVOR
Authors: MAY W. A. , PETERSON R. J. , CHANG STEPHEN S. 
Published: August 2006

ABSTRACTSeven unsaturated lactones, viz., the lactones of 4‐hydroxy‐nonenoic acid, with the double bond at the 2 and 3 position, respectively, 4‐hydroxy‐octenoic acid with the double bond at the 2 and 3 position, respectively, 5‐hydroxy‐4‐nonenoic acid, 5‐hydroxy‐2‐octenoic acid, and 5‐hydroxy‐2‐undecenoic acid, were synthesized. Their chemical structures were confirmed by their infrared and mass spectra. Organoleptic evaluation indicated that γ‐lactones with unsaturation at the 2 or 3 positions imparted a characteristic deep‐fat fried flavor to cottonseed oil when added at 2.5 ppm. Furthermore, γ‐lactones with unsaturation at the 3 position could improve the flavor of margarine and snack foods.
A COMPARISON OF METHODS FOR PREDICTING THE FREEZING TIMES OF CYLINDRICAL AND SPHERICAL FOODSTUFFS
Authors: CLELAND A. C. , EARLE R. L. 
Published: August 2006

ABSTRACTA series of experiments was carried out to determine the freezing time of cylindrical and spherical blocks of a widely used food analogue material. These results were used to assess the accuracy of calculation methods in the literature, including both numerical (computer) and modified analytical methods. A three‐level implicit finite difference scheme was developed which gave good accuracy, but no better than an extension of an analytical method which is therefore advocated on the grounds of ease of use. It covers the range, of conditions most likely to be encountered in practical food freezing situations.
YIELDS OF DEEP‐FAT FRIED CHICKEN PARTS AS AFFECTED BY PREPARATION, FRYING CONDITIONS AND SHORTENING
Authors: YANG C. S. , CHEN T. C. 
Published: August 2006

ABSTRACTEight‐piece‐cut broiler parts from 2–2.5 lb carcasses were obtained from a processing plant. Parts were either battered and breaded or flour predusted, battered and floured again before being fried in a deep‐fat fryer. At the doneness point, the cooking yields of fried chicken decreased with an increase in frying temperature. Overcooking, reduced the yields. Wing parts had higher cooking yields than thigh, breast, and drumsticks. Fried chicken prepared with the flour predust‐batter flour method had higher yields than that prepared with the batter‐breading method. A slightly higher yield was observed for parts fried in solid shortening than for those fried in liquid shortening. Under the same holding temperature, the weight loss of fried chicken parts, held under heat lamps, was greater than those held in an electric oven.
EFFECT OF THERMAL PROCESSING ON MINCED FISH GEL TEXTURE
Authors: CHENG C. S. , HAMANN D. D. , WEBB N. B. 
Published: August 2006

ABSTRACTEffects of rate of heating and final internal temperatures on the texture of fish gels were studied using mechanically deboned fish tissues of 2 species and 2 harvest locations. Generally, rapid heating to 85°C internal temperature (using 100°C steam) produced a firmer, more springy texture in fish gels in comparison with those heated slowly to 70°C internal temperature. However, these thermal effects on gel textures were species and harvest location dependent. Degradations of tropomyosin and myosin observed in cooked fish gels were highly related to gel textural properties. Results further suggested that changes in muscle proteins during heating were caused by proteolytic factor(s) in the sarcoplasmic fraction. The proteolytic crude fraction was isolated and partially characterized. Optimal temperature for proteolytic activity was 60°C; optimal pH was between pH 8.0 and pH 8.5; calcium ion activated the proteolytic activity and the optimal calcium ion concentration for activation was 1 mM; metal chelators, EDTA and EGTA, inhibited the proteolytic activity. A thorough understanding of these proteolytic factors and their subsequent control is important for the utilization of mechanically deboned fish tissues.
EFFECTS OF SPECIES AND STORAGE TIME ON MINCED FISH GEL TEXTURE
Authors: CHENG C. S. , HAMANN O. O. , WEBB N. B. , SIDWELL V. 
Published: August 2006

ABSTRACTProtein functionalities were studied in comminuted fish gels from mechanically deboned fish tissues of four species after storage at −29° C up to 12 months. Differences in gel textures, which were evaluated instrumentally and by a texture profile sensory panel, were evident among fish species and time in frozen storage. Fish gel texture was not significantly related to, protein solubility of raw tissues, but was closely related to water‐holding capacity and protein solubility of cooked gels. Degradation of tropomyosin and myosin probably occurred in some of the fish gels during thermal processing.
ISOASCORBATE LEVEL AND BOTULINAL INHIBITION IN PERISHABLE CANNED CURED MEAT
Authors: TOMPKIN R. B. , CHRISTIANSEN L. N. , SHAPARIS A. B. 
Published: August 2006

ABSTRACTIsoascorbate can either enhance or decrease botulinal inhibition in inoculated perishable canned cured meat abused at 27°C. It enhances inhibition when the product is abused at the time of manufacture. It decreases inhibition if it is used in excessive levels or when the product is refrigerated before abuse. The first effect is due to the sequestering property of isoascorbate. The second is because isoascorbate hastens the depletion rate of residual nitrite. The relative levels of residual nitrite and viable botulinal cells at time of abuse determine the degree of botulinal inhibition. Excessive levels of isoascorbate over those normally used (e.g., 200 fig/g) should be avoided in this class of product.
PROTEIN ANQ AMINO ACID COMPOSITION OF COTTONSEED FLOUR FERMENTED WITH SELECTED FILAMENTOUS FUNGI
Authors: PLATING S. J. , CHERRY J. P. 
Published: August 2006

ABSTRACTProteins and amino acids were examined in cottonseed flour that had been fermented for 4 and 7 days with six selected filamentous fungi used in food processing. The fungi included Aspergillus sojae, Rhizopus oligosporus, Monascus purpureus, Actinomucor elegans, and two strains of A. oryzae. Quantities of proteins and amino acids in nonstorage, storage, and residue extracts varied among fermentations, depending on fungal species and inoculation time. Gel electrophoretic patterns of nonstorage and storage protein fractions were similar for autoclaved, but not for fermented flour; proteins in fractions from flour that was not autoclaved were distinguishable by this procedure. Protein gel patterns of fractions from the different fermentations studied showed increased numbers of small polypeptide components; quantity of protein bands in gel patterns also varied among fermentations. Isoleucine and leucine were limiting amino acids in controls and in most fermented preparations; certain protein fractions in the residue had methionine + cystine as limiting amino acids. Among fermentations, nutritional quality of storage and residual protein fractions from 4‐day treatments of the two A. oryzae strains showed the greatest improvement.