bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effects of Supplementation of Short Bread Cookies with Roasted Whole Navy Bean Flour and High Protein Flour
Authors: DREHER M. L. , PATEK J. W. 
Published: August 2006

ABSTRACTThe quality, nutritional content and sensory acceptability of cookies supplemented with roasted whole navy bean flour and high protein bean flour were examined. The bean cookies tended to have lower spread factors and breaking strengths than the wheat flour control. The bean‐supplemented cookies had higher protein content and quality than the control cookies. The control and 30% high protein flour‐supplemented cookies had 7.04% and 9.42% protein and chemical scores of 27.11 and 66.41, respectively. The sensory scores were inversely related to the level of bean flour used.
Effect of Rice Hemicelluloses on Pancreatic Lipase Activity In Vitro
Authors: NORMAND FLOYD L. , ORY ROBERT L. 
Published: August 2006

ABSTRACTThe influence of rice bran water‐soluble hemicellulose on hydrolysis of fat by pancreatic lipase with and without bile salts was examined in vitro. Bile salts are required for emulsification of the oil. Three of the major salts found in human bile (sodium cholate, glycocholate, and taurocholate) were tested for emulsifying properties with and without rice hemicellulose. The lipase activity decreased with increased addition of hemicellulose to the bile salt‐enzyme reaction mixture. The results suggest that rice hemicellulose affects lipase activity indirectly by rendering the bile salts less available for emulsification of the oil and subsequent hydrolysis by the lipase.
Relative Viscosity of Proteins Extracted from Frozen, Thawed Turkey Muscle with the Sodium Salts of Nitrite, Chloride, and Tripolyphosphate
Authors: PRUSA KENNETH J. , BOWERS JANE A. , CRAIG JEAN 
Published: August 2006

ABSTRACTTurkey breast muscle batters were prepared with sodium chloride, sodium nitrite, and sodium tripolyphosphate. Batter pH and centrifuged batter sediment weight were measured, extracted protein amounts were measured by the biuret method, and relative viscosity of the extract was determined by capillary tube viscometry. Water and nitrite extracts had similar pH values, protein concentrations and relative viscosities. The batter with sodium chloride had the lowest pH while the batter with sodium tripolyphosphate had the highest pH. The greatest centrifuged batter sediment weight, greatest protein concentration and most viscous extract were from the batter containing sodium chloride and sodium tripolyphosphate.
Ultrastructural Localization of Lysosomes in Coho Salmon and Steelhead Trout Muscle
Authors: STEINER P. H. , BRODERSON S. H. , LISTON J. 
Published: August 2006

ABSTRACTMuscle tissue of coho salmon (Oncorhynchus kisutch) and steelhead trout (Salmo gairdneri) were examined by light and electron microscopy to localize the lysosomes within the muscle tissue. Three distinct populations of lysosomes were identified on the basis of their location within the tissue: (1) in connective tissue cells associated with the connective tissue compartment, (2) within but at the periphery of the muscle cells, and (3) within the muscle cells distributed among the myofibrils.
A Dynamic Test for Kinetic Models of Chemical Changes During Processing: Ascorbic Acid Degradation in Dehydration of Potatoes
Authors: MISHKIN MARTIN , SAGUY ISRAEL , KAREL MARCUS 
Published: August 2006

ABSTRACTA method was developed for kinetic‐model parameter estimation using data obtained from processes with known dynamic stress paths. The utility of the method was demonstrated for the case of modeling of ascorbic acid degradation during air drying of potatoes. Potato discs were dried under a variety of conditions using a laboratory‐scale tray‐dryer with wet‐ and dry‐bulb temperature control. Ascorbic acid concentration was monitored as a function of time along with average moisture content and temperature. These data obtained under dynamic conditions were used to estimate optimal parameters in a kinetic model describing the rate of degradation of ascorbic acid as a function of temperature, moisture content, time, and ascorbic acid concentration.
Enzymatic Modification of Fish Frame Protein Isolate
Authors: MONTECALVO J. , CONSTANTINIDES S. M. , YANG C. S. T. 
Published: August 2006

ABSTRACTProtein isolate was hydrolyzed with pepsin yielding an approximate degree of hydrolysis of 80%. Frame protein hydrolysates were then employed for plastein synthesis. Enzyme induced plastein was optimized at: (1) pH 5 for pepsin and pH 7 for alpha‐chymotrypsin; (2) substrate concentration, 40% w/v; (3) time of incubation, 24 hr; (4) enzyme/substrate ratio, 1:100 w/w. Percent plastein yields of 33.8 and 27.3 were found for pepsin and alpha‐chymotrypsin, respectively, when trichloracetic acid was used as the precipitating agent. However, when plastein was precipitated by ethanol, the percent yield was found to be 46 and 40.5 for pepsin and alpha‐chymotrypsin, respectively.
Effect of Some Potentially Synergistic Treatments in Combination with 100 Krad Irradiation on the Iced Shelf Life of Cod Fillets
Authors: LICCIARDELLO J. J. , RAVESI E. M. , TUHKUNEN B. E. , RACICOT L. D. 
Published: August 2006

ABSTRACTIrradiation of cod fillets with a maximum absorbed dose of 100 Krad extended iced storage life by about 9 days. Further extension of several days resulted when irradiation was combined concurrently with either 60% CO2 packaging atmosphere or sorbate additive. Packaging at low oxygen tension did not provide any additional benefit for irradiated fish. No important difference in storage life of treated fish was observed due to one vs three day postmortem age. The 100 Krad treatment extended grade B quality market life as opposed to grade A (prime quality) market life. Certain physical/chemical tests were evaluated for their efficacy in estimating spoilage. Concentrations of TMA, DMA, hypoxanthine, APC and pH at spoilage were comparable in control and air‐irradiated samples, but were less in sorbate‐irradiated fillets.
Effect of Carbon Dioxide Flushing and Packaging Methods on the Microbiology of Packaged Chicken
Authors: THOMAS Y. O. , KRAFT A. A. , RUST R. E. , HOTCHKISS D. K. 
Published: August 2006

ABSTRACTDry packed broilers were individually packaged by carbon dioxide flushing, vacuum packaging and conventional stretch wrapping in air. The chicken was stored in a display case at about 5°C and examined for various bacteria, odor and slime development at intervals up to 17 days. Carbon dioxide flushing resulted in longest shelf life, with vacuum packaging next, and stretch wrapping in air least desirable. CO2 packaging also produced a unique “snugging” effect resembling vacuum packaging. Location of chicken at the top or bottom of the pack also was observed for differences in microbiological quality, but no significant differences were observed.
Evaluation of Corn Protein Concentrate: Extrusion Study
Authors: JAO Y. C. , CHEN A. H. , GOLDSTEIN W. E. 
Published: August 2006

ABSTRACTFunctional properties of corn protein concentrate were evaluated after extrusion with a laboratory Brabender and a Wenger X‐25 extruder. Bulk density, water content and hardness after rehydration were used as criteria for textural comparison among extrudates. Results indicated that corn protein concentrates resulting from either aqueous (CPC‐A) or ethyl acetate (CPC‐E) extraction were more suitable for extrusion applications than the one resulting from hexane extraction. A blend containing corn protein concentrate and soy flour at the ratio of 15:85 was good for chunks and granules extrusion in the pH range 7.0 ‐ 7.3. In a dry spinning process which requires a dough with high cohesiveness for fiber formation, a blend containing 21% of corn protein concentrate, 20% soy isolate, and 59% soy concentrate at a natural pH was satisfactory.
Fermentation of Soy Sauce with Immobilized Whole Cells
Authors: OSAKI K. , OKAMOTO Y. , AKAO T. , NAGATA S. , TAKAMATSU H. 
Published: August 2006

ABSTRACTSoy sauce was produced continuously for 80 days in 280 liter column‐type reactors containing immobilized whole cells of Pediococcus halophilus, Saccharomyces rouxii, and Torulopsis versatilis entrapped in calcium alginate gels. The divided lactic acid and alcohol fermentation by viable cells of three kinds with feed solution obtained from enzymatic hydrolyzate of koji and defatted soybean meal proceeded in shorter time than a complex fermentation of moromi (soy sauce mash) in the slurry state. The refined products fermented by this process had good taste and flavor, and were close to the conventional soy sauce with respect to organic acid and aroma components.
A Three‐Dimensional Finite Element Model for Thermally Induced Changes in Foods: Application to Degradation of Agaritine in Canned Mushrooms
Authors: SASTRY SUDHIR K. , BEELMAN ROBERT B. , SPERONI JOSEPH J. 
Published: August 2006

ABSTRACTA three‐dimensional finite element model was developed for simultaneous solution of heat and mass transfer equations in domains of irregular shape. The model was tested for thermal destruction of agaritine (a naturally occurring phenylhydrazine derivative) in canned mushrooms. Model predictions and experimental data were in good agreement and indicated that high temperature‐short time (HTST) treatments tended to favor higher agaritine retention within cans than low temperature‐long time treatments. Results also indicate the presence of a post‐processing concentration gradient between solid and liquid phases. The model can be adapted to other situations involving thermally induced changes in irregular‐shaped particulate foods.
Hematological Status of Rats Fed Oxidized Beef Lipids
Authors: YOUNATHAN MARGARET T. , McWILLIAMS DEBORAH G. 
Published: August 2006

ABSTRACTHemoglobin, hematocrit, total iron binding capacity, and erythrocyte thiobarbituric acid (TBA) numbers were measured in blood from rats given a diet containing 52.7% cooked ground beef which was fed as freshly cooked beef (control), or after refrigerated storage (5°C) for 1, 3 or 8 days. Rats were maintained on the experimental diets for 6 wk. As the level of oxidation increased in the meat, erythrocyte TBA numbers also increased and were significantly different among groups. There was a drop in the erythrocyte TBA numbers for rats consuming beef stored for 8 days, suggesting that a level of rancidity was reached that was adequate to induce synthesis of enzymes that metabolize free radicals such as catalase, glutathione peroxidase, and superoxide dismutase.
Free Amino Acids and Related Compounds in Seeds and Sprouts of Winged Bean Psophocarpus tetragonolobus (L.) DC)
Authors: OKA T. OGAWA Y. , SASAOKA K. 
Published: August 2006

ABSTRACTFree amino acids and related compounds in the nonprotein nitrogen (NPN) fraction of winged bean seeds and sprouts were quantitatively determined. The proportion of NPN to total nitrogen was low in the seeds (9%) and in the cotyledons of the sprouts (11%), and relatively high in the epicotyls of the sprouts (54%). About 6% and 40% NPN were attributable to free amino acid nitrogen in the seeds and the sprouts, respectively. The free amino acid profile of seeds was characterized by the presence of sizable amounts of γ‐L‐glutamyl‐L‐tyrosine and γ‐L‐glutamyl‐L‐phenylalanine, indicating similarities to that of soybean seeds. Accumulation of free amino acids, particularly nonprotein amino acids such as α‐aminoadipic acid and γ‐aminobutyric acid, were demonstrated in the sprouts. No canavanine was detected in either seeds or sprouts.
Migration of Absorbed Food Colorants Between Powder Components
Authors: CANOVAS G. V. BARBOSA , PELEG M. 
Published: August 2006

ABSTRACTGranular sucrose, malic acid and cornstarch were colored with FD&C Yellow No. 5 and Blue No. 1. The pure and colored powders, each species having a different particle size, were mixed together in combinations where the colored ingredients in the mixture carried a different colorant and were subsequently sieved to retrieve the original carrier particles. The color of the retrieved powders indicated that the colorant particles were redistributed between the carrier's particles through migration and reabsorbtion.
Comparison of Sensory and Instrumental Texture Profile Techniques for the Evaluation of Beef and Beef‐Soy Loaves
Authors: BRADY P.L. , McKEITH F. K. , HUNECKE M. E. 
Published: August 2006

ABSTRACTRelationships among sensory texture profile parameters, among values for textural parameters obtained through different methods of interpreting instrumental texture profile analysis (TPA) curves obtained with an Instron, and between sensory and instrumental TPA values were examined for beef and beef‐soy loaves. The only singificant relationship among sensory parameters was between cohesiveness and springiness. Although a number of significant relationships existed between the various methods of interpreting instrumental parameters, a number of these were associated with secondary parameters having common primary parameters. A strong relationship was found between sensory springiness and adjusted downstroke cohesiveness. Sensory cohesiveness was related both to this instrumental parameter and to downstroke cohesiveness. Chewiness values calculated for these two methods for obtaining cohesiveness values showed strong negative associations with sensory fracturability scores.
Prediction of Bind Value Constants of Sausage Ingredients from Protein or Moisture Content
Authors: PARKS L. L. , CARPENTER J. A. , RAO V. N. M. , REAGAN J. O. 
Published: August 2006

ABSTRACTIngredients used in comminuted meat products were divided into four classes: Class I–striated, skeletal muscle meats; Class II – striated, nonskeletal muscle meat; Class III – organ and smooth muscle meats; and Class IV – nonmeat proteins. Within this classification scheme, bind value constants developed by different workers were subjected to regression anaylsis using protein or moisture as the independent variable. Linear or multiple regression equations with high correlation coefficients were obtained for Class I and Class III meats indicating reliable predictive value of moisture or protein content. These equations should prove useful for esimating bind value constants for meat ingredients in these classes for which such constants have not been established by experimental procedures.
Effects of Added Egg White or Whey Protein Concentrate on Thermal Transitions in Rigidity of Croaker Surimi
Authors: BURGARELLA J. C. , LANIER T.C. , HAMANN D. D. 
Published: August 2006

ABSTRACTRigidities of surimi [refined minced fish (MF)] sols, alone and in combination with egg white (EW) and whey protein concentrate (WPC) were measured during constant‐rate heating by a nondestructive technique. Each of the protein types tested showed measureable changes due to variation of the heating rate or NaCl concentration of the sol. Rigidity and differential scanning calorimetric (DSC) thermograms for mixtures resembled composites of the individual protein source profiles, indicating that no major changes occurred in thermal gelling properties of the component proteins due to mixing. Maximum rigidity values indicated more favorable gelation of MF/WPC than MF/EW combinations.
Gel Strength Development During Heating of Surimi in Combination with Egg White or Whey Protein Concentrate
Authors: BURGARELLA J. C. , LANIER T. C. , HAMANN D. D. , WU M. C. 
Published: August 2006

ABSTRACTGel strengths (work of penetration) of surimi (refined minced fish, MF) alone and in combination with egg white or whey protein concentrate were periodically measured by an annular pump during constant rate heating. Combination gels containing low percentages of MF were of a lesser strength than an additive relationship would have predicted. However, the strength of gels containing greater percentages of MF did relate to the gel strengths of the uncombined proteins.
Nutritional Evaluation of Accelerated Ripened Cheddar Processed Cheese
Authors: TOMAR VEENA , DEODHAR A.O. 
Published: August 2006

ABSTRACTAccelerated ripened Cheddar cheese was prepared by blending two parts of shredded curd made from standardized cow's milk with one part of 5.2% NaCl solution and ripening at 30°C for 8 days. On a dry matter basis, protein and fat of accelerated ripened cheese were similar to that of conventionally ripened Cheddar cheese, while lactose and total ash were greater. Similar observation was made for processed cheese samples. No change in vitamin A or in riboflavin but a fourfold increase in folic acid was observed during accelerated ripening. Protein efficiency ratio, net protein utilization and digestibility coefficient by rat tests were slightly but significantly higher for conventionally ripened processed cheese. However, no difference in biological value was observed.
Comparison of Media for Enumeration of Clostridium perfringens in Foods
Authors: ABEYTA C. , WEKELL JR., M. M. , PEELER J.T. 
Published: August 2006

ABSTRACTIron Milk Medium (IMM), Tryptose Sulfite Cycloserine (TSC) and Shadihi‐Ferguson‐perfringens (SFP) agar were compared for enumeration of Clostridium perfringens in four typical foods. The overall recovery in 160 samples tested at two inoculum range levels (102–103 and 104−105 per mL of sample homogenate) indicated that any of the three media could be used for most routine analyses. There were no significant differences in recovery abilities of the three media used for clams, oysters and turkey meats. In 15 naturally contaminated samples, recoveries of C. perfringens were not different in IMM compared to TSC. Therefore, the iron milk medium which is inexpensive, rapid and simple to prepare can be used as an alternative method for routine analyses for C. perfringens in foods such as shellfish and lean meats.
Ca, Fe and Zn Content of‘Jewel’Sweet Potato Greens as Affected by Harvesting Practices
Authors: PACE R. D. , SIBIYA T. E. , PHILLS B. R. , DULL G. G. 
Published: August 2006

ABSTRACTA total of 64 “Jewel” sweet potato green samples collected at the end of the growing season, were analyzed to determine and compare the effects of multiple topping on dry matter, calcium, iron and zinc contents of “younger” 4‐inch leaf and stem‐petiole tips with “older” 4‐inch portions of the same material. Older material contained the highest concentration of the minerals, and the concentration in both “young” and “old” plant material wasunaffected by yearly planting. When the mineral content was compared to the Recommended Daily Dietary Allowance for adults it was relatively good.
Cocoa Seeds: Changes in Protein and Polysomal RNA During Development
Authors: FRITZ PAUL J. , FRITZ KERI A. , KAUFFMAN JOHN M. , PATTERSON GORDON R. , ROBERTSON CHARLES A. , STOESZ DEAN A. , WILSON MELINDA R. 
Published: August 2006

ABSTRACTAmounts of soluble protein increased three‐ to four‐fold while microsomal protein and polysomal RNA levels decreased by similar factors in cocoa seed extracts at different times during the developmental period of rapid cotyledon growth to fruit ripening. During early development, up to 90% of translatable mRNA was poly A(−). In mature seeds this decreased to about 75%. The radioactive polypeptides synthesized by a. wheat germ in vitro translation system were the same whether the system was programmed with poly A(−) or poly (A+) RNA. Polypeptides synthesized in the in vitro translation system were electrophoretically similar to those extracted from intact seeds, testimony to the integrity of isolated messenger RNA.
Effect of Cleaning and Sanitizing on the Attachment of Pseudomonas fragi to Stainless Steel
Authors: STONE LINDA S. , ZOTTOLA EDMUND A. 
Published: August 2006

ABSTRACTThe effects of two clean‐in‐place (CIP) procedures on attachment of Pseudomonas fragi ATCC 4913 to a stainless steel surface were studied using scanning electron microscopy (SEM). Under normal CIP conditions those cells that remained in the system did not exhibit attachment fibrils. Under conditions of lowered detergent water temperature and detergent and sanitizer concentrations, those cells that were present after CIP showed attachment fibrils. Organisms remaining after normal CIP were not viable, whereas those present after suboptimum cleaning were. These viable cells produced attachment fibrils within 24 hr at 21°C and 96 hr at 4°C when grown in milk.
Phenolic Spice Components Sporostatic to Bacillus subtilis
Authors: AL‐KHAYAT M. A. , BLANK G. 
Published: August 2006

ABSTRACTSpores of Bacillus subtilis stored under different concentrations of clove infusion were microscopically observed to undergo germination. These spores, however, did not outgrow when subcultured on nutrient agar. Spores which remained refractile during storage in clove infusion at 37°C outgrew when transferred to nutrient agar. Clove ash was determined to contain substances which allowed complete germination or darkening of spores in distilled water. Eugenol, an essential oil found in cloves was determined to be sporostatic at concentrations of 0.05 ‐ 0.06% (v/v). Several closely related compounds; isoeugenol, gingerol and zingerone also showed sporostatsis at levels of 0.05 ‐ 0.6, 0.90 ‐ 1.00, and 0.80 ‐ 0.90% (v/v) respectively.
Purification and Properties of β‐Glucuronidase from the Muscle of Bombay Duck (Harpodon Nehereus)
Authors: WARRIER S. B. , NINJOOR V. , NADKARNI G. B. 
Published: August 2006

ABSTRACTBombay duck muscle β‐glucuronidase purified 4200‐fold had molecular weight of 160,000 as estimated by gel filtration on Sephadex G‐200. The glycoprotein enzyme exhibited dimeric structure on SDS‐PAGE and had a pI of 5.0. The enzyme was optimally active at pH 5.2 when phenolphthalein β‐D‐glucuronide was used as the substrate while with p‐nitrophenyl glucuronide the pH optimum was 4.6. Saccharo‐1,4‐lactone was a potent competitive inhibitor of the enzyme. Heavy metalic ions such as Hg2+, Cd2+ and Ag+ also proved to be inhibitory to the enzyme. Radiation inactivation of the enzyme could be protected in the presence of mercaptoethanol. Sodium chloride activated the enzyme while sodium tripolyphosphate inhibited it.
Flavor and Nutrient Composition of a Sausage Ball Snack‐type Food Made From Pork or Catfish
Authors: MEDEIROS L. C. , DUDLEY C. D. 
Published: August 2006

ABSTRACTGround catfish flavored with pork sausage seasoning was used in a sausage ball snack‐type food and the product was compared to pork sausage balls for sensory and nutrient differences. Triangle tests were not significant (P > 0.05). Protein (p ≦ 0.01), fat (p ≦ 0.01), and nitrogen free extract (p ≦ 0.05) were significantly different between the two products. Moisture, crude fiber, ash, sodium, and potassium content were not significantly different (P > 0.05). In the proportions used in this study, catfish sausage is useful as a substitute for pork sausage.
Measurements of Monochromatic Visible Light Changes within Food Products using Laser and Fiber Optics
Authors: FYHN P. ‐G. , SLINDE E. 
Published: August 2006

ABSTRACTLight irradiance within dry sausages was studied. Monochromatic light provided by lasers was transmitted into and out of the sample through optical fibers. The light irradiance was detected as a function of the distance between the excitation point at the end of the source fiber and the end of the detector fiber. The mean penetration depths within dry sausages decreased at 457 nm from 1.7 to 0.6 mm, and at 625 nm from 2.8 to 2.1 mm from production day to finished product (28 days later). Use of fiber optics in combination with lasers represents a possible method for continuous spectral measurements within food products.