bluuebunny/crossref_metadata_2025_split huggingface dataset:
Soybean Flour Lipoxygenase lsozyme Mutant Effects on Bread Dough Volatiles
Authors: ADDO K. , BURTON D. , STUART M.R. , BURTON H.R. , HILDEBRAND D.F. 
Published: August 2006

ABSTRACTLipoxygenases are implicated in improvement of bread quality after addition of enzyme active soy flour. However, differences among the three major isozymes in soybeans in terms of impact on bread characteristics are not known. Differences exist among soybean lipoxygenase isozymes in terms of stability and generation of volatile flavor and aroma. Soybean flour with different lipoxygenase isozymes present might affect bread dough volatiles or defatting may affect activity of the isozymes. Full fat or defatted soy flour could be added to bread dough. Defatting selectively reduced lipoxygenase 2 activity with little effect on lipoxygenases 1 and 3. Addition of full fat soy flour from mutant isolines indicated that as with soybean homogenates, lipoxygenase 2 is mostly responsible for undesirable aroma compounds. Much higher levels of volatile alcohols were found in soy flour amended bread dough than in soy flour homogenates alone.
Flavor Modifying Characteristics of the Intense Sweetener Neohesperidin Dihydrochalcone
Authors: LINDLEY M. G. , BEYTS P. K. , CANALES I. , BORREGO F. 
Published: August 2006

ABSTRACTAddition of l–4 ppm neohesperidin dihydrochalcone to sweet and nonsweet food products modified the intensity of some flavor attributes in all products evaluated, as determined by a panel of trained assessors during a series of descriptive attribute analyses. Flavor enhancements were perceived in all products, although no consistent pattern of enhancement was observed across the product range. Fruit flavors were enhanced across all fruity products, as were some odor attributes. Intensity reductions of some sharp or spicy flavor attributes were also recorded. The great majority of flavor modifications induced were considered to bring about improvements in product sensory quality.
4‐Hexylresorcinol, a Potent Inhibitor of Mushroom Tyrosinase
Authors: DAWLEY RUTHELLEN M. , FLURKEY WILLIAM H. 
Published: August 2006

ABSTRACT4‐hexylresorcinol (4HR) was a potent inhibitor of mushroom tyrosinase in crude extracts, causing 90% loss of activity at 100 μM. The concentration of 4HR needed to cause 50% inhibition (I50) was = 5 μM. Partially purified tyrosinase was inhibited by lower concentrations of 4HR and was characterized with an I50 of = 1 μM. Electro‐phoretic analysis, coupled with isoenzyme staining in the presence and absence of 4HR, showed inhibition of tyrosinase isoforms but not of laccase isoforms.
Gluconic Acid Influences Texture and Color of Canned Asparagus
Authors: McGLYNN W.G. , DAVIS DR. , HONARMAND F. 
Published: August 2006

ABSTRACTThe color and texture of canned asparagus spears were measured using a shear‐press and a Gardner color difference meter. Canning spears with 1% gluconic acid reduced pH of asparagus tissue to = 4.1 within 24 hr. After 5 mo storage, the 1% acidified pasteurized spears were lighter, less green, and more yellow than nonacidified retorted spears. Acidification with a milder thermal process almost doubled firmness of the acidified spears.
Packaging Effects on Growth of Listeria innocua in Shredded Cabbage
Authors: OMARY M.B. , TESTIN R.F. , BAREFOOT S.F. , RUSHING J.W. 
Published: August 2006

ABSTRACTFreshly shredded white cabbage was treated with citric acid and sodium erythorbate, inoculated with Listeria innocua (in lieu of Listeria monocytogenes), and packaged in 230g lots in four types of retail bags with oxygen transmission rates (OTRs) of 5.6, 1,500, 4,000, and 6,000 cc O2/m2/24 hr, then stored 21 days at 11°C. After 14 days, L. Innocua decreased in cabbage stored in three films. After 21 days, Listeria population increased in all packages, but the increase was less (p<0.05), for cabbage packaged in film with the highest OTR (commercial film).
Resistant Starch in Foods: Modified Method for Dietary Fiber Residues
Authors: SAURA‐CALIXTO F. , GOÑI I. , BRAVO L. , MAÑAS E. 
Published: August 2006

ABSTRACTIn a modified method for measuring Resistant Starch (RS) in dietary fiber residues all operations for obtaining fiber residues and determination of RS were performed in a 50 mL centrifugation tube. This minimized error sources and simplified previous methodology.
Cholesterol Autoxidation Inhibition Varies Among Several Natural Antioxidants in an Aqueous Model System
Authors: RANKIN S. A. , PIKE O. A. 
Published: August 2006

ABSTRACTInhibition of cholesterol autoxidation by several natural materials was examined in an aqueous meat model system at pH 5.50 and 80°C. Antioxidant effectiveness was measured using the induction period for 7‐ketocholesterol. An industrial rosemary oleoresin, quercetin, myr‐icetin and BHA (included for comparison) had no antioxidant properties for cholesterol. All tocopherol treatments delayed cholesterol oxidation. The γ‐ and δ‐ treatments were most effective and α‐toco‐pherol was least effective. No synergistic effects were observed with tocopherol blends. Antioxidants effective against unsaturated fatty acid autoxidation may not inhibit cholesterol autoxidation.
Tocopherol Micro‐Extraction Method with Application to Quantitative Analysis of Lipophilic Nutrients
Authors: ABDOLLAHI ABBAS , ROSENHOLTZ NEAL S. , GARWIN JEFFREY L. 
Published: August 2006

ABSTRACTA method proposed for determining vitamin E consists of extraction with n‐hexane/2‐propanol and separation by normal‐phase HPLC. It was used to monitor tocopherol content of eggs metabolically enriched with vitamin E. It accurately evaluated nutritional uniformity of many samples in a relatively short time. Chromatographic resolution showed alpha‐tocopherol as the only major peak in the enriched eggs. Quantification with HPLC or GC demonstrated that the extraction technique could also be used to determine cholesterol and fatty acids. Results from eggs containing varied ratios of fatty acids indicate that the method did not differentially extract different types of fatty acids.
Component Analysis of Disaggregation of Pectin During Plate Module Ultrafiltration
Authors: HOAGLAND P.D. , KONJA G. , FISHMAN M.L. 
Published: August 2006

ABSTRACTConcentration of commercial lime and citrus was carried out by plate module ultrafiltration with a 300K cut‐off membrane with small changes in intrinsic viscosity and 48 and 55% recoveries. Subsequent ultrafiltration of permeates with a 100K cut‐off membrane yielded pectins from retentates with lower viscosities and recoveries of 34 and 39%. Component analysis was applied to concentration and viscosity response curves from high performance size exclusion chromatography. Results suggested viscosity loss was due to passage through the membrane of small pectin molecules and/or aggregates released from breakdown of larger pectin aggregates during 300K ultrafiltration. Concentration of pectin with minimum loss of viscosity requires ultrafiltration which insures retention of small pectin aggregates. Improved component analysis was developed for characterizing solution behavior of pectin during processing.
Time‐Intensity Methodology for Beef Tenderness Perception
Authors: DUIZER L.M. , GULLETT E.A. , FINDLAY C.J. 
Published: August 2006

ABSTRACTThe Time‐Intensity technique for measuring tenderness of bovine psoas major, longissimus dorsi, semitendinosus and shank was assessed. From the Time‐Intensity curve, the Duration and area parameters (Increase and Decrease Area and Area Under the Curve) were most useful for sample separation. Using various Time‐Intensity curve parameters, panelists were classified according to their perception of tenderness, with two clusters identified. A comparison of line scale results of force to chew and time to chew to the Time‐Intensity results showed that comparable tenderness measurements were obtained by the two tests.
Procedure for Soluble Collagen in Thermally Processed Meat Products
Authors: EILERT S. J. , MANDIGO R. W. 
Published: August 2006

ABSTRACTMethods to determine the extent of collagen solubilization during thermal processing in a product such as frankfurters may not be accurate. We modified existing procedures to separate soluble collagen from thermally processed meat samples without solubilizing more collagen. Water bath temperatures (36, 40, 44, 48, 52 and 56°C) and times (5, 10 and 15 min) were studied in a complete factorial design. Soluble collagen increased up to 48°C and 10 min, leveling off beyond that. In a 48–52°C water bath 10–15 min was sufficient to separate soluble collagen from thermally processed meat products without solubilizing more.
Microbiological Safety of Cooked Beef Roasts Treated with Lactate, Monolaurin or Gluconate
Authors: STILLMUNKES A.A. , PRABHU G.A. , SEBRANEK J.G. , MOLINS R.A. 
Published: August 2006

ABSTRACTBeef roasts were pumped with sodium lactate, glycerol monolaurin or sodium gluconate and inoculated with Clostridium sporogenes and Listeria monocytogenes either internally or on external (surface) locations. Microbiological evaluations were conducted during simulated wholesale (2°C), retail (7°C) and consumer storage (10°C) and after simulated mishandling (25°C). Sodium lactate resulted in effective inhibition of pathogens at concentrations up to 3.5%. Glycerol monolaurin was less effective than sodium lactate. Sodium gluconate did not provide significant control of these pathogens. No chemical or quality effects of these compounds occurred on the beef roasts except a lower pH and increased purge caused by monolaurin.
HPLC Quantitation of Alginate or Pectin Added to Lean Ground Pork
Authors: ROURKE T. J. , CLARKE A. D. , BAILEY M. E. , HEDRICK H. B. 
Published: August 2006

ABSTRACTA method was developed to isolate and quantify uranic acid(s) of alginate or pectin added at various concentrations to lean (5–7% crude fat) ground pork. The method used an Aminex HPX‐87‐H+ column, isocratic 0.009N H2SO4 eluent and ultraviolet detection. For regression equations derived from mean uranic acid concentrations to predict percentage of alginate or pectin, R2 values were 0.99 for total uranic acids (alginate) and 0.97 for galacturonic acid (pectin). Reproducibility was 84% for alginate and 94% for pectin contents. Recoveries were: alginate 85% and pectin 80%.
Rheological Properties of Mozzarella Cheese Filled with Dairy, Egg, Soy Proteins, and Gelatin
Authors: HSIEH YIN LIANG , YUN J. JOSEPH , RAO M. ANANDHA 
Published: August 2006

ABSTRACTThe Rheological behavior of mozzarella cheese filled with various proteins (whey protein, caseinate, egg white, soy protein isolate, gelatin) incorporated was determined by uniaxial compression at 10°C and the effect of temperature (10°C−60°C) by dynamic measurement. Mozzarella cheese with whey protein, caseinate, egg white, and soy protein isolate showed significant water retention during heating. Among the proteins, soy protein isolate induced the strongest gel network structure with mozzarella cheese. All proteins altered the viscoelastic properties of mozzarella cheese.
Flavor Constituents of Aqueous Fraction Extracted from Comte Cheese by Liquid Carbon Dioxide
Authors: ROUDOT‐ALGARON F. , LE BARS D. , EINHORN J. , ADDA J. , GRIPON J.C. 
Published: August 2006

ABSTRACTIsolation, purification and identification of some low‐molecular‐weight compounds from a water‐soluble extract of Comté cheese was achieved. We used liquid CO2 extraction, subsequent fractionation (by gel permeation and reserve‐phase HPLC) and mass spectometry. Major constituents were N‐acyl amino acids (N‐acetyl methionine, N‐propionyl methionine, N‐propionyl leucine, N‐propionyl phenylalanine), dike‐topiperazines (cyclo(Pro‐Pro), cyclo(Pro‐Val), cyclo(Pro‐Phe), cy clo(Pro‐Leu), cyclo(Pro‐Ala)) and non‐peptide compounds (theo‐bromine, 4‐methyl‐t‐thiazoleethanol, uracil, (5–6)dihydro‐uracil, thymine). These compounds were synthesized and tasted. Most were bitter. N‐propionyl methionine had a cheese flavor but was not detected when added to a simulated cheese at 180 mg/L.
Composition and Gel‐forming Properties of Vacuum‐evaporated Liquid Egg White
Authors: CONRAD K.M. , MAST M.G. , MAC NEIL J.H. , BALL H.R. 
Published: August 2006

ABSTRACTLiquid egg‐white was evaporated under vacuum (4.7 kPa) in a water‐jacketed vessel to produce a concentrated, liquid egg white product. Three water‐jacket temperatures (40, 50 and 60°C) and four processing times (0, 30, 45 and 60 min) were used. For the 60°C, 60‐min treatment, solids content increased (p≤0.05) from 11.5% to 21.8%. Concentration did not affect (≥0.05) true gel strain but gel shear stress increased (p≤0.05) with increased solids concentration.
Denaturation of Lactate Dehydrogenase During Spray‐Drying of Bovine Plasma
Authors: MATZINOS PANAGIOTIS D. , HALL GEORGE M. 
Published: August 2006

ABSTRACTDenaturation kinetics of lactate dehydrogenase (LDH) during spray‐drying and heating of bovine plasma showed the free energy of denaturation was constant about 100 kJ/mol. Protein denaturation was investigated by polyacrylamide gel electrophoresis and solubility. At low outlet drying temperatures LDH denaturation was low and powders were completely soluble. At high outlet temperatures LDH denaturation was high and associated with powder insolubility. Electrophoretic patterns of dried samples showed differences from raw plasma at high outlet temperatures, perhaps due to production of soluble aggregates. However, LDH was not a general index of heat denaturation in spray‐drying.
Disulfide Bond Formation Affects Stability of Whey Protein Isolate Emulsions
Authors: McCLEMENTS D.J. , MONAHAN F.J. , KINSELLA J.E. 
Published: August 2006

ABSTRACTThe viscosity and degree of flocculation of 20 wt% n‐hexadecane oil‐in‐water emulsions stabilized by whey protein isolate (1 wt% WPI in 0.05M phosphate buffer, pH 7.0) increased as the emulsions aged. These effects were reduced when N‐ethylmaleimide, a sulfhydryl blocking agent, was added to the emulsions immediately after homogenization, but were not completely eliminated. Gel electrophoresis (SDS‐PAGE) showed an increase in the extent of intermolecular disulfide bond formation between proteins absorbed at the droplet interface with time. Floes were probably formed initially by noncovalent bonding or bridging flocculation, and then stabilized by disulfide bonds between proteins absorbed to different droplets.
Thermal Inactivation Kinetics of Wheat Germ Lipoxygenase
Authors: BHIRUD PRAKASH R. , SOSULSKI F.W. 
Published: August 2006

ABSTRACTThermal inactivation curves for wheat germ lipoxygenase (LPO) in partially purified and crude extracts were determined in capillary tubes at 60–68°C. The biphasic curves fitted a two‐fraction first order model suggesting the presence of 2 groups of isozymes. At 60°C, the inactivation rate constants were 9.112 × 10−‐5 set−1 and 9.174 × 10−‐6 set−1 respectively, for thermolabile phase I and thermostable phase II in the partially purified extract, a difference of one order of magnitude. For the temperature change from 60 to 68°C, the rate constants increased by three orders of magnitude, implying a very high sensitivity (for LPO inactivation in partially purified extract ΔH‡= 646261 J.mole−1, ΔS‡= 1619 J.mole−1.K−1 for phase I, ΔH‡= 546099 J.mole‐l, ΔS‡= 1298 J.mole−1.K‐1′ for phase II) to heat by both phases, although phase I was clearly the least stable.
Anthocyanin Composition of Red Raspberry Juice: Influences of Cultivar, Processing, and Environmental Factors
Authors: BOYLES MATTHEW J. , WROLSTAD RONALD E. 
Published: August 2006

ABSTRACTThe anthocyanin and anthocyanidin pigment profiles of 46 authentic red raspberry juice samples were determined by HPLC. Total anthocyanin pigment content and percent polymeric color were also determined. This generated a database incorporating influences of cultivar, geographic origin, maturity, processing, and mold contamination. Cultivars exhibited characteristic patterns distinguished by quantitative rather than qualitative differences. Total pigment ranged from 4 to 1,102 mg/L. Commercial red raspberry juice concentrates (14) were also analyzed. Two were shown to be adulterated because of the presence of delphinidin glycosides. Three samples contained high amounts of polymerized pigments, indicating a history of processing or storage abuse.
Predicting Protein Functionality with Artificial Neural Networks: Foaming and Emulsifying Properties
Authors: ARTEAGA G.E. , NAKAI S. 
Published: August 2006

ABSTRACTUsing physicochemical properties of 11 food‐related proteins, artificial neural networks (ANN) were developed for predicting foam capacity and stability and the emulsion activity index. The prediction accuracy of ANN was compared to that of principal component regression (PCR) models. ANN had better prediction ability than PCR, especially after cross‐validation. For foam stability, PCR did not generate a significant model. ANN and PCR models indicated that fluorescence probe hydrophobicity (measured using cispsrinaric acid) and other properties, such as viscosity, surface tension and net charge were important in predicting foam capacity and stability.
ELISA Determination of Turkey Roll Endpoint Temperature: Effects of Formulation, Storage, and Processing
Authors: WANG C.H. , BOOREN A.M. , ABOUZIED M.M. , PESTKA J.J. , SMITH D.M. 
Published: August 2006

ABSTRACTEffects of refrigerated and frozen storage, salt concentration, cooking schedule and product diameter were compared on determination of minimum endpoint cooking temperature of turkey breast rolls by measuring extractable protein (EP), lactate dehydrogenase (LDH) activity and LDH concentration by sandwich enzyme‐linked immunosorbent assay. LDH concentration differed in rolls processed to 70.0°C and 71.1°C, whereas EP and LDH activity did not differ at these temperatures. Salt concentration, cooking schedule and product casing diameter did not markedly influence LDH concentration. LDH content of uncooked rolls decreased during frozen storage. A maximum concentration of 0.31 μg LDH/g meat indicated proper processing.
1H‐NMR Study of Cholesterol Autooxidation in Egg Powder and Cookies Exposed to Adverse Storage
Authors: FONTANA A. , ANTONIAZZI F. , CIAVAlTA M.L. , TRIVELLONE E. , CIMINO G. 
Published: August 2006

ABSTRACTThe level of cholesterol oxides depends on the production and storage conditions for food. We studied the effect of prolonged storage, heat, and diffuse daylight on spray‐dried egg powder and cookies containing large amounts of cholesterol. The cholesterol oxides were isolated by chromatographic procedures, and were identified by recording 1H‐NMR spectra of selected HPLC fractions. Autooxidation was quite slow when the sample was stored in a freezer at — 20°C. Diffuse daylight increased the amounts of β‐epoxide of cholesterol, whereas heating caused a sharp increase in C‐7 oxidized cholesterol derivatives. Extent of cholesterol oxidation depended on storage conditions.
Relation Between In Vitro Availability of Minerals and Food Composition: A Mathematical Model
Authors: WOLTERS M. G. E. , DIEPENMAAT H. B. , HERMUS R. J. J. , VORAGEN A. G. J. 
Published: August 2006

ABSTRACTA mathematical model was developed to describe the relative influence of phytic acid, dietary fiber components, oxalic acid, citric acid and ascorbic acid on in vitro availability of Ca, Mg, Fe, Cu and Zn. The model was based on a combination of interdependent Langmuir isotherms. Throughout a diverse set of food products (cereal products, fruits, vegetables and nuts), the mathematical model described and predicted in vitro availability of Ca, Mg, Fe and Zn well (r = 0.89, 0.87, 0.90 and 0.92 respectively). The model proved valuable in studying simultaneous effects of food components on in vitm availability of minerals and trace elements in foods. Therefore, the mathematical model should help relate in vitro simulations to in vivo experiments.
Compressive Stress‐Strain Relationships of Two Puffed Cereals in Bulk
Authors: NUEBEL CHRISTOPH , PELEG MICHA 
Published: August 2006

ABSTRACTThe compressive stress‐strain relationships of two puffed cereals, rice and corn based, in bulk were determined using a Universal Testing Machine. The general sigmoid shape of the relationship could be described by a four parameter empirical model originally developed for cellular solids. Jaggedness could be expressed in terms of an apparent fractal dimension and/or the mean magnitude of the power spectrum determined using the Fast Fourier Transform. Both measures as well as a particular parameter of the empirical model were sensitive indicators of the changes in the stress‐strain relationships resulting from exposure to different relative humidities. Although the stress strain relationship, especially of dry samples, had an irregular, irreprodu‐cible shape, the magnitude of the two roughness measures was highly reproducible.
Permeability and Mechanical Properties of Cellulose‐Based Edible Films
Authors: PARK H.J. , WELLER C.L. , VERGANO P.J. , TESTIN R.F. 
Published: August 2006

ABSTRACTFactors affecting barrier properties [oxygen permeability (OP) and water vapor permeability (WVP)] and mechanical properties [tensile strength (TS) and elongation (E)] were investigated for methyl cellulose (MC) and hydroxypropyl cellulose (HPC) films. OP, WVP and TS of MC and HPC films increased as the molecular weight (MW) of the cellulose increased. E of MC films increased as MW increased, but E of HPC films was highest for the intermediate MW of 370,000. OP, WVP and TS of MC films were not a function of thickness, but E slowly increased as film thickness increased. OP and WVP of HPC films were not relatable to film thickness, but TS and E of HPC films slowly increased as film thickness increased. TS decreased and E increased for both film types as concentration of plasticizers was increased. Plasticizers enhanced or retarded OP and WVP of cellulose‐based films, depending on their concentrations.
Suitability of Plastic Films for Modified Atmosphere Packaging of Fruits and Vegetables
Authors: EXAMA A. , ARUL J. , LENCKI R.W. , LEE L.Z. , TOUPIN C. 
Published: August 2006

ABSTRACTSuitability of plastic films in standard configurations to maintain modified atmospheres was evaluated for common fruits and vegetables. Most films did not result in optimal O2 and CO2 atmospheres, especially when produce had high respiration. Produce with low and medium respiration could be matched with films considering O2 permeability requirements alone. MA packaging systems designed to produce optimal oxygen at suitable temperatures could have complications from transient temperature increases during storage and/or transportation. Respiration rates of fruits and vegetables increase more with temperature than do gas permeabilities of films. Higher than optimum temperatures could cause anoxia and seriously damage produce. More permeable gas pathways and temperature compensation to equalize Q10 values are needed for MA packaging systems to timction effectively.
Multiresponse Optimization Minimizes Salt in Natural Cucumber Fermentation and Storage
Authors: GUILLOU ANNE A. , FLOROS JOHN D. 
Published: August 2006

ABSTRACTResponse surface methodology was used during natural cucumber fermentation and storage to quantitatively determine effects of NaCl (0–10%), CaCl2 (0–0.4%) and potassium sorbate (0–0.4%) on brine pH, cucumber texture and microbial (yeast/mold) contamination. Multiresponse optimization methods (conventional and improved graphical methods, extended response surface procedure and desirability function approach) were employed to minimize use of NaCl. Cucumbers fermented and stored in brines containing ∼3% NaCl, 0.28% CaCl, and 0.3% potassium sorbate were predicted to exhibit vigorous fermentation, be free of yeast/mold contamination, and maintain good firmness after 6 mo storage. Predicted results were experimentally confirmed.