bluuebunny/crossref_metadata_2025_split huggingface dataset:
Rapid Methods for Lipoxygenase Assay in Sweet Corn
Authors: ROMERO MARISSA VILLAFUERTE , BARRETT DIANE M. 
Published: July 2006

ABSTRACTPotential methods for rapid assay of sweet corn lipoxygenase (LPO) were evaluated and compared by visual inspection. Both model system (partially purified) and vegetable (LPO extract) system studies were carried out. Model system studies indicated that LPO had maximum activity at pH 6.0 and 2.0 mM linoleic acid. Methylene blue bleaching (MBB), carotene bleaching (CB), and potassium iodide‐starch (KI‐S) methods were evaluated both spectrophotometrically and visually. Both MBB and KI‐S methods were effective for the model system. For the vegetable LPO extract systems (sweet corn and green beans), the MBB method indicated positive results for both, the CB method was not effective for either, and the KI‐S method was very effective for green beans but not for sweet corn.
Amylose and Protein Contents of Rice Cultivars as Related to Texture of Rice‐based Fries
Authors: KADAN RANJIT S. , CHAMPAGNE ELAINE T. , ZIEGLER GEORGE M. , RICHARD OLGA A. 
Published: July 2006

ABSTRACTMixtures of short‐, medium‐, and long‐grain rice flours, defatted rice bran, salt, and water were extruded and fried to produce French fry‐like products. Amylose and protein correlated positively with instrumental measures of hardness and gumminess. Water contents of frozen and fried fries correlated negatively with hardness and gumminess. Low protein rice cultivars retained more water than high protein cultivars during extrusion followed by cooling. Amylose content correlated negatively with water content of fried fries. Fries formulated from waxy rice had hardness and gumminess comparable to commercial French‐fried potatoes, but all other fries were too hard and gummy.
Fat Bloom and Chocolate Structure Studied by Mercury Porosimetry
Authors: LOISEL C. , LECQ G. , PONCHEL G. , KELLER G. , OLLIVON M. 
Published: July 2006

ABSTRACTThe structure of dark chocolate samples was analyzed by mercury porosimetry in order to determine whether the formation of fat bloom was related to the presence of pores. The influence of cocoa butter concentration and tempering conditions on porosity were determined by using samples containing 29.5 or 31.9% fat, which were under, well or over‐tempered. All Mercury porosimetry analysis confirmed the presence of a porous structure in all chocolates. Empty spaces represented about 1% of the whole volume of a well‐tempered chocolate containing 31.9% cocoa butter but made up about 4% of the over‐tempered chocolate. A well‐tempered chocolate with only 29.5% cocoa butter showed the presence of about 2% empty spaces. From these observations and gas permeability a possible model for the microscopic structure was developed.
Yield and Textural Properties of Soft Tofu as Affected by Coagulation Method
Authors: HOU H.J. , CHANG K.C. , SHIH M.C. 
Published: July 2006

ABSTRACTSoft tofu was made using two coagulants (calcium sulfate and modified nigari), three stirring speeds (137, 207, and 285 rpm), and six stirring times (5, 10, 15, 20, 25, and 30 sec). The lowest stirring speed, 137 rpm, did not coagulate the soymilk. Tofu made by the highest stirring speed (285 rpm) had a lower yield, but higher brittleness force, hardness and elasticity than tofu made at 207 rpm. Tofu made from modified nigari had lower textural parameter values than those made from calcium sulfate. Yield of tofu made from both coagulants stirred at 207 or 285 rpm decreased as stirring time increased to 30 sec. Textural properties were related to stirring time. Stirring time < 25 sec was appropriate for soft tofu making.
Thermal Inactivation of Escherichia coli O157:H7 in Cooked Turkey Products
Authors: KOTROLA JOHN S. , CONNER DONALD E. , MIKEL W. BENJY 
Published: July 2006

ABSTRACTSurvival of Escherichia coli O157:H7 when heated in commercial‐type turkey products was determined. Thermal death times (TDT) were determined at 52–60°C in ground turkey with no additives, 3% fat; ground turkey with no additives, 11% fat; turkey ham batter, 11% fat; turkey frank batter, 17% fat; and turkey sausage batter, 31% fat. Mean D52‐values ranged from 44.9 to 116 min; D55‐values from 6.63 to 39.4 min; D57‐values from 2.20 to 11.7 min; D60‐values from 0.68 to 5.86 min. At all temperatures, survival of E. coli O157:H7 was greater in formulated products than in turkey meat with no additives. Greatest survival occurred in the turkey frank batter. Using our z‐value data, times to provide a 5 D kill of E. coli O157:H7 in turkey franks cooked at 60°C, 65.6°C, or 71°C would be 26, 3.1, or 0.37 min, respectively.
Sensory and Chemical Changes in Spice‐salted Herring as Affected by Handling
Authors: GUDMUNDSDÓTTIR GUDNÝ , STEFÁNSSON GUDMUNDUR 
Published: July 2006

ABSTRACTSamples of herring (Clupea harengus) were spice‐salted, using the same recipe, as partially gutted (nobbed), completely gutted or fillets. The salt uptake and the development of ripening characteristics were followed during storage at 5 ± 1°C. In fillets the salt uptake was more rapid than that in nobbed or gutted herring. The fillets lost less water than the herring and increased considerably in weight during the salting period. Fillets did not develop the characteristic ripened taste whereas the other two groups had a high intensity of ripened taste. All trial groups sampled during salting had similar texture characteristics. The general proteolytic enzyme activity at pH 8 was low in all groups, although it appeared to be slightly higher in the samples containing part of the intestines. Results indicate that the rate of salt uptake was an important regulator of ripening during spice‐salting of herring products.
Recrystallization in Model Ice Cream Solutions as Affected by Stabilizer Concentration
Authors: SUTTON ROBIN L. , WILCOX JEAN 
Published: July 2006

ABSTRACTIce recrystallization rates in simple aqueous solutions comprising fructose and a hydrocolloid stabilizer were measured. The stabilizers were an enzyme‐modified guar and a non‐gelling high methoxy pectin. The stabilizer concentration dependence of the recrystallization rates for both materials was similar in that increasing the concentration resulted in decreasing rates until a point is reached where further addition had no additional effect. That recrystallization rates were reduced by both gelling and non‐gelling stabilizers was strongly suggestive that gelation was not a requirement for recrystallization inhibition and another more specific mechanism applies, for example a weak interfacial effect such as adsorption or blocking. This behavior was also seen with locust bean gum and guar and provided further empirical evidence to support the hypothesis that stabilizers adsorb to ice crystal surfaces.
Rigor Tension Development in Excised “Rested”, “Partially Exercised” and “Exhausted” Chinook Salmon White Muscle
Authors: JERRETT A.R. , HOLLAND A.J. 
Published: July 2006

ABSTRACTIsometric rigorometry was used to study rigor tensions in “rested”, “partially exercised” and “exhausted” chinook salmon (Oncorhynchus tshawytscha) white muscle at the pre‐mortem acclimated temperature. Conservative handling and anaesthesia (AQUI‐STM) minimized pre‐mortem exercise and provided “rested” fish. Post‐mortem electrical stimulation produced “partially exercised” (180 contractions) and “exhausted” (360 contractions) muscle. A “relaxation” stress that decreased with increasing exercise was measured. The amplitude of the “relaxation” and contraction stress was the same for each treatment (F2,12= 0.24; p=0.79). Rigor contraction onset coincided with an intra‐muscular pH of 6.6 in each treatment (F2,12=0.28, p=0.76). Contraction stress abatement coincided with an “ultimate” pH of 6.2 in each of the treatments (F1,12=0.05; p=0.83).
Gibberellic Acid and CO2 Additive Effect in Retarding Postharvest Senescence of Parsley
Authors: LERS AMNON , JIANG WEIBO , LOMANIEC ELLA , AHARONI NEHEMIA 
Published: July 2006

ABSTRACTWe studied the effect of CO2 and gibberellic acid (GA3) on postharvest senescence of parsley (Petroselinum crispum Mill.) and on ethylene induced senescence. GA3 or CO2 treatment retarded, with a similar efficiency, chlorophyll and protein degradation, amino acids accumulation and respiration rate. Treatment with GA3 and CO2 together resulted in an additive senescence retarding effect. The promoting effect of ethylene on senescence could be retarded with either CO2 or GA3. Thus, GA3 and CO2 could provide an effective means for maintaining fresh produce quality in parsley.
Textural Properties of Pressure‐Induced Gels of Food Proteins Obtained under Different Temperatures including Subzero
Authors: DUMOULIN M. , OZAWA S. , HAYASHI R. 
Published: July 2006

ABSTRACTHigh‐pressure‐induced gelation of ovalbumin, egg yolk and soy protein was studied by pressurization up to 500 MPa for 30 min at ‐20 to 50°C; hardness, cohesiveness and gumminess of the gels were compared to those of gels obtained by heating at 100°C for 10 min. In the range ‐5 to 50°C, ovalbumin gelation showed a minimum at 25°C at all pressures applied. Operating at low temperatures allowed a reduction in pressure required to provide rather hard gels. With egg yolk and soy protein, gelation effectiveness progressively and continuously decreased with decreasing temperatures; the decrease was sharper with egg yolk.
High‐Pressure‐Freezing Effects on Textural Quality of Chinese Cabbage
Authors: FUCHIGAMI MICHIKO , KATO NORIKO , AITERAMOTO  
Published: July 2006

ABSTRACTDifferences in texture and histological structure of Chinese cabbage (midribs) pressurized at room temperature or ca. ‐20°C were investigated. Use of rising pressure at room temperature enhanced de‐esterification of pectin in midribs and increased firmness and rupture strain. When samples were frozen at 100 MPa (ice I formed) and at 700 MPa (ice VI), rupture strain increased. However, texture of samples frozen at 200 MPa (liquid), 340 MPa (ice III), 400 MPa (ice V) was comparatively intact. Release of pectin and histological damage in midribs frozen at 200 and 340 MPa were less than midribs frozen at 100 and 700 MPa. High‐pressure‐freezing was more effective in improving both texture and histological structure than freezing (‐30°C) at atmospheric pressure. However, texture of high pressure‐frozen midribs (pliant) was greatly different from raw midribs (crisp).
Determination of Water Separation from Cooked Starch and Flour Pastes after Refrigeration and Freeze‐thaw
Authors: ZHENG G. H. , SOSULSKI F.W. 
Published: July 2006

ABSTRACTA procedure for determination of net syneresis in starch and flour materials was developed based on free water in freshly cooked pastes, syneresis water expelled during cold storage and absorbed water in the contracted gel. Free water values decreased from 50% to <5%, as starch concentrations increased from 4 to 10%, indicating the need for correction of expelled+absorbed water values from free water for calculating net syneresis. Normal cereal, root and dicotyledonous seed starches exhibited a broad range of expelled water values during refrigeration, but gave high absorbed water values during freeze‐thaw cycles. Waxy starches had low net syneresis during refrigeration and, except waxy corn, during freeze‐thaw. For comprehensive evaluation, two refrigeration and two freeze‐thaw cycles are recommended.
Physiological Characterization of Common Fungi Associated with Cheese.
Authors: HAASUM IBEN , NIELSEN PER VÆGGEMOSE 
Published: July 2006

ABSTRACTA multivariate statistical method (PLS) was used for a physiological characterization of fungi associated with the cheese environment. The combined effects of pH, salt content, oxygen and carbon dioxide levels on growth and sporulation were studied. Significant factors affecting growth were salt content, level of carbon dioxide and temperature. Interactions between those factors were illustrated and showed that some fungi were especially sensitive to carbon dioxide levels and salt content, at low temperature. Sensitivity to the factors often was more pronounced in the early growth phase. Results may aid in eliminating unwanted fungal growth during cheese production.
Cohesiveness of Mass Evaluation by Time‐intensity and Single Value Measurements
Authors: DESOBRY‐BANON S. , VICKERS Z. 
Published: July 2006

ABSTRACTThe cohesiveness of mass of three commercial food products and three model systems was determined by Time‐Intensity (TI) and single‐value measurements. Two kinds of TI profiles were identified. The first corresponded to products that initially have a cohesive mass which is broken down during chewing. The second profile was characterized by the development and subsequent breakdown of cohesiveness of mass with oral manipulation. Maximum Intensity (Imax), total duration (DUR), area under the curve (AUC) and time to maximum intensity (Tmax) most significantly differentiated the products. Imax was the TI parameter most closely related to single‐value measures of cohesiveness of mass.
Stability and Photochemistry of Vitamin D2 in Model System
Authors: LI TSUNG‐LIN , MIN DAVID B. 
Published: July 2006

ABSTRACTOxidation of vitamin D2 in a model system of 12% water and 88% acetone in the presence of 15 ppm riboflavin under light and dark was studied by measuring the depleted headspace oxygen. Riboflavin accelerated the oxidation of vitamin D2 by singlet oxygen under light, but did not affect the vitamin D2 oxidation under dark. The effect of 0 and 15 ppm riboflavin on the stability of vitamin D2 during storage at 25 and 60°C was studied by measuring the contents of vitamin D2 during 48h. Results indicated that photosensitized singlet oxygen oxidation of vitamin D2 under light was temperature‐independent, and triplet oxygen oxidation of vitamin D2 both under light and in the dark was temperature‐dependent.
Separation of Immunoglobulin G from Cheddar Cheese Whey by Avidin‐Biotinylated IgY Chromatography
Authors: KIM H. , LI‐CHAN E. C. Y. 
Published: July 2006

ABSTRACTHigh‐purity immunoglobulins (Ig), which may be useful for immunologic supplementation of food products, were isolated from Cheddar cheese whey in a one‐step process using avidin‐biotinylated yolk immunoglobulin (IgY) column chromatography. Yolk antibodies specific to bovine IgG (IgYIgG) were biotinylated with biotinyl amido‐hexanoic acid‐N‐hydroxy‐sulfo‐succinimide ester without any notable effect on antigen‐binding activity, and coupled to immobilized avidin columns. The resulting avidin‐biotinylated IgYIgGcolumns, with binding capacity of 50–55% (w/w percent ratio of IgG to immobilized IgYIgG), were used for specific binding of IgG from cheese whey. Elution with a commercially available eluent (Actisep) or 0.1 M glycine‐HCl buffer at pH 2.8 yielded IgG with purity of 99% by radial immunodiffusion.
Bioconversion of Citrus Aroma Compounds by Pichia pastoris
Authors: GOODRICH R.M. , BRADDOCK R.J. , PARISH M.E. , SIMS C.A. 
Published: July 2006

ABSTRACTAfter induction of alcohol oxidase, active Pichia pastoris cells were grown in model alcohol solutions and orange aroma, a by‐product rich in potential alcohol substrates for bio‐oxidation to aldehydes. Acetaldehyde production efficiency was 60% at 0.1% ethanol, decreasing with increasing ethanol. Acetaldehyde, propanal, and octanal were generated using the Pichia system with orange aroma as substrate. Acetaldehyde concentration doubled during a 24h reaction time at 30°C. In contrast to use of isolated alcohol oxidase, the whole cell system had the advantage of cofactor regeneration and associated enzyme systems, including formaldehyde dehydrogenase. Sensory differences were found in the full strength biomodified aroma. Presented in a paired comparison aroma test, to a trained panel it rated higher for the attributes orange character, freshness, and fruitiness than the unmodified control.
Mechanical and Structural Changes in Apple (Var. Granny Smith) Due to Vacuum Impregnation with Cryoprotectants
Authors: MARTÍNEZ‐MONZÓ J. , MARTÍNEZ‐NAVARRETE N. , CHIRALT A. , FITO P. 
Published: July 2006

ABSTRACTFreezing ensures the longterm preservation of fruits, but usually destroys cell compartmentation of fruit tissues, thereby increasing the probability of undesirable reactions. The use of cryoprotectants/cryostabilizers may reduce ice crystal damage by modifying the glass transition of frozen fruit or reducing freezable water content. The use of vacuum impregnation to introduce cryopreservatives into the fruits was tested. Apple samples were vacuum impregnated with concentrated grape musts and pectin solutions, by applying vacuum (50 mbars) for 5 min and afterwards restoring atmospheric pressure while fruit remained immersed. Most compositional, mechanical and structural properties improved as a result of vacuum impregnation.
Improved Ultrafiltration for Color Reduction and Stabilization of Apple Juice
Authors: GÖKMEN VURAL , BORNEMAN ZANDRIE , NIJHUIS HERRY H. 
Published: July 2006

ABSTRACTPolyphenols that are responsible for haze‐formation and browning during storage of clear apple juice and concentrates could be selectively removed by an ultrafiltration process using membranes of polyether sulfone and polyvinylpyrrolidone. Results were compared with those from commercial UF membranes made out of regenerated cellulose acetate. The effects of laccase treatment on removal of polyphenols and color in apple juice were also investigated. Custom membranes were effective to reduce the amount of polyphenols. A remarkable desired color removal of apple juice could also be achieved using these membranes. Resulting products were stable in color and clarity at 50°C up to 6 wk. Laccase treatment increased the percentage removal of polyphenols from apple juices. However, laccase treated samples were more susceptible to coloration and haze‐formation during storage.
Pulse NMR Study of Glass Transition in Maltodextrin
Authors: Ruan R. , Long Z. , Chen P. , Huang V. , Almaer S. , Taub I. 
Published: July 2006

ABSTRACTA pulse nuclear magnetic resonance (NMR) technique was used to study the glass transition in maltodextrins. The spin‐lattice relaxation time (T1 and spin‐spin relaxation time (T2) of different molecular weight maltodextrins at different moisture contents and temperatures were measured using the pulse NMR tech nique. T1, and T2 were plotted against temperatures. From the resultant curves, the state transitions were observed and the corresponding state transition temperatures were determined. The state transition temperatures were very close to the glass transition temperatures (Tgs) determined with differential scanning calorimetry, suggesting a strong relationship between glass transition and proton relaxation behavior. Results indicate pulse NMR‐based instrumentation could be very effective for the study of glass transition in food polymers.
Proteolysis of Fynbo Cheese Salted with NaCl/KCl and Ripened at Two Temperatures
Authors: Laborda M. A. , Rubiolo A. C. 
Published: July 2006

ABSTRACTCheeses salted in solutions of 100g NaCl/L and 100g KCl/L and ripened for 90 days at 12°C and 16°C were compared with cheeses salted in brine of 190g NaCl/L and ripened at the same temperatures. Peptides of the water‐soluble nitrogen (WSN) fraction were quantified by the Kjeldahl method and analyzed by reverse‐phase HPLC. There were no differences (P>0.05) attributable to salt treatments; and the cheeses stored at 16°C showed higher levels of WSN/Total Nitrogen (TN) than cheeses ripened at 12°C. HPLC profiles of WSN extracts showed differences in the hydrophilic zone for cheeses ripened at different temperatures, but profiles were similar for cheeses salted with NaCl and with NaCl/KCl.
Respiration Rate of a Dry Coleslaw Mix Affected by Storage Temperature and Respiratory Gas Concentrations
Authors: McLaughlin C. P. , O'Beirne D. 
Published: July 2006

ABSTRACTThe respiration rate of dry coleslaw mix at different concentrations of O2 and CO2 was determined in an open flow‐through respirometer at 5°C. Product O2 consumption rate fitted an enzyme kinetics model. Vm and Km values of 22.72 mlkg‐1h‐1 and 1.083 %O2, respectively were calculated. CO2 had an inhibitory effect on respiration rate. The effect of CO2 on respiration gave a good fit with an uncompetitive inhibition enzyme kinetics model (E = 5.11%). Product respiration rate increased with temperature by an Arrhenius type relationship. Activation energies for O2 consumption and CO2 evolution were 74.8 kJ/kg and 84.2 kJ/kg respectively. These results provide information essential for the design and optimization of modified atmosphere packs for this product.
Cooking Temperature, Bird Type, and Muscle Origin Effects on Sensory Properties of Broiled Emu Steaks
Authors: Fitzgerald D. R. , Thompson L. D. , Miller M. F. , Hoover L. C. 
Published: July 2006

ABSTRACTTrained sensory panel scores and Warner‐Bratzler shear values (WBS) of emu meat cooked to three end‐point temperatures (60, 66, and 75°C), obtained from two bird types (breeder quality, BQ; and nonbreeder quality, NBQ), and from five carcass locations were determined and compared in three studies. NBQ birds had obvious conformational defects. Full rumps and inside drums broiled to 60°C were more tender and juicy than those broiled to 66 or 75°C (P<0.05). Cooking temperature did not affect meat‐flavor intensity (p>0.05). BQ vs NBQ sources had no effect on tenderness or juiciness (p>0.05). Differences in tenderness, juiciness, meat‐flavor intensity and WBS were found among the five meat cuts (P<0.05).
Acceptability of Extruded Corn Snacks as Affected by Inclusion of Soy Protein
Authors: Faller J.Y. , Klein B.P. , Faller J.F. 
Published: July 2006

ABSTRACTOur objectives were to develop acceptable extruded snack products containing soy protein, and to evaluate the influence of soy protein type, soy level, and moisture content. Addition of soy protein increased die temperature and pressure while decreasing motor torque. Results of two consumer tests for 12 prototype products and the most acceptable three samples indicated positive responses. Acceptance correlated highly with consumer attitudes toward soy foods and prior information about health effects of soy protein. Differences between protein types suggested that formulation optimization could develop highly acceptable soy/corn extruded snacks.
Canthaxanthin as an Antioxidant in a Liposome Model System and in Minced Patties from Rainbow Trout
Authors: Clark T.H. , Faustman C. , Chan W.K.M. , Furr H.C. , Riesen J.W. 
Published: July 2006

ABSTRACTCanthaxanthin (CX) delayed formation of thiobarbituric acid reactive substances (TBARS) in a concentration‐dependent manner in a ferrous chloride (FeCl2)‐initiated liposome system at 37 °C (p < 0.05). CX delayed TBARS formation in minced flesh from rainbow trout (Oncorhynchus mykiss) at 6 d of 4 °C storage in trial 1, and at 0, 2, 4 and 6 d in trial 2 when compared with controls at 4 °C (p < 0.05). Day 0 TBARS values in trial 2 were equivalent to d 6 of trial 1. CX concentration and a* value decreased in minced trout flesh during 6 days of 4 °C storage (p < 0.05). Overall, CX demonstrated antioxidant activity in vitro and in the minced tissue of CX‐supplemented rainbow trout.
Rapid Food Particle Temperature Mapping During Ohmic Heating Using FLASH MRI
Authors: Ruan R. , Chen P. , Chang K. , Kim H.‐J. , Taub I.A. 
Published: July 2006

ABSTRACTA fast low angle shoot (FLASH) pulse sequence in combination with a multi‐inversion procedure was used to rapidly acquire spin‐lattice relaxation data for food particles undergoing ohmic heating. The relaxation data acquired by magnetic resonance imaging (MRI) were analyzed using a two‐component exponential model to extract both short and long spin‐lattice relaxation time, T1. The longer T1 showed a better linear relationship with temperature than the shorter T1 and, therefore, was used to produce more reliable temperature maps. The MRI temperature maps constructed for ohmically heated food particulates showed an entirely different heating pattern than would be found for similar but conventionally heated particulates and indicated that the temperature inside the particulate could be higher than near the surface of the particulate.