bluuebunny/crossref_metadata_2025_split huggingface dataset:
Potato Chips Fried in Canola and/or Cottonseed Oil Maintain High Quality
Authors: MELTON S.L. , TRIGIANO M.K. , PENFIELD M.P. , YANG R. 
Published: August 2006

ABSTRACTPotato chips fried in partially hydrogenated canola oil (CA), cottonseed oil (CS) and CA: CS blends (85:15 and 70:30) and stored (light or dark) for 4 wk were studied. Peroxide value (PV) was not affected by oil type or storage conditions but increased with storage time. Flavor volatiles (26) were identified and quantified. Oil type affected concentrations of chip volatile aldehydes but not heterocyclic cornpounds. No differences among oil types were found in fresh chip flavor or likability scores by a sensory panel.
Optimizing Assay and Extraction of Lipoxygenase in Wheat Germ
Authors: BHIRUD PRAKASH R. , SOSULSKI F.W. , SOSULSKI K. 
Published: August 2006

ABSTRACTUsing three‐level seven‐factor response surface methodology, wheat germ lipoxygenase (LPO) assay conditions were standardized. The important parameters were concentration of the substrate (linoleic acid), and surfactant (Tween 20), pH and temperature. The standardized LPO assay conditions for the 1 mL reaction volume were : 450 μM linoleic acid, 129 μM Tween 20, 175 mM ethanol, 1 mM EDTA, pH 6.2 (phosphate buffer), ionic strength 100 mM and 40°C. LPO extraction conditions were standardized by sequential variation of parameters. Optimum conditions were a single extraction of defatted wheat germ flour at 2–5°C with magnetic stirring of an extractant acetate buffer pH 4.5, ionic strength 100 mM, at buffer‐to‐solid ratio 10:l.
Mobility of Water in a Starch‐Based Fat Replacer by 170 NMR Spectroscopy
Authors: LAI H. M. , SCHMIDT S. J. , CHIOU R. G. , SLOWINSKI L. A. , DAY G. A. 
Published: August 2006

ABSTRACTThe effects of concentration, type and level of ingredients, heat and freeze/thaw treatments on the water mobility of starch‐based fat re‐placers were investigated. Water mobility in the starch‐based fat re‐placer samples containing gums, proteins or emulsifiers was similar to that of samples without additional ingredients. Water mobility was not affected by heat treatment, but was increased by freeze/thaw treatments. Water mobility in the solute containing samples was lower than in samples without additional ingredients and changed only slightly after heat and freeze/thaw treatments.
Firmness of Canned Grapefruit Sections Improved with Calcium Lactate
Authors: BAKER ROBERT A. 
Published: August 2006

ABSTRACTHand cut commercially produced grapefruit sections, packed in either juice or syrup, were treated with 0.‐l‐0.5% calcium lactate throughout the 1988–1989 season and monitored for changes in shear force resistance. Firmness of both juice and syrup control packs declined about 40% during the processing season. Calcium addition did not reverse seasonal softening but incrementally decreased loss of firmness during processing. Improvements in texture were independent of seasonal changes, and remained relatively constant throughout the season. Optimal levels of calcium lactate were 0.3–0.4% for juice packed sections and the highest level used (0.5%) for syrup packed sections. Maximum increases in firming due to calcium in juice and syrup packed sections were 38 and 50%, respectively.
Stress Relaxation of Fruit Gels. Evaluation of Models and Effects of Composition
Authors: GAMERO M. , FISZMAN S.M. , DURÁN L. 
Published: August 2006

ABSTRACTStress relaxation behavior of kappa carrageenan (1%) gels (C) and kappa carrageenan (0.5%) plus locust bean gum (0.5%) gels (G) was studied. Effects of addition of sugar (18.3, 36.6 and 55° Brix) and fruit pulp (15%) on relaxation response were analyzed. Curves were fitted to Maxwell (M), Peleg (P) and simplified Maxwell (SM) equations. All three equations were valid to quantify relaxation behavior of fruit gels and to evaluate the effects of changes in composition, with P and SM equations being simpler. Locust bean gum increased initial stress decay rate and decreased proportion of unrelaxed force. Sucrose produced the opposite effect. Fruit pulp effects were weak and dependent on gelling system.
Measurement of Food Thermal Conductivity Using Differential Scanning Calorimetry
Authors: BUHRI A.B. , SINGH R.P. 
Published: August 2006

ABSTRACTTo measure thermal conductivity of foods, an attachment to a differential scanning calorimeter was constructed. A needle probe with a 40 gauge type‐T thermocouple was used to measure the temperature of a cylindrical food sample. The DSC heating pan temperature was maintained at 40°C, and then raised to 50°C. The average thermal conductivities of rutabagas, radish, parsnip, turnip, potato, green apple, and carrot were 0.447, 0.499, 0.392, 0.480, 0.552, 0.405, and 0.564 W/m°C, respectively, for a temperature range between 40–50°C. The DSC method was reliable, precise, and a relatively rapid technique for determining thermal conductivity of foods.
Sorption Behavior of Mechanically Mixed and Freeze‐Dried Sucrose/Casein Mixtures
Authors: BAKHIT R. , SCHMIDT S. 
Published: August 2006

ABSTRACTInteractions between sucrose and casein were investigated by adsorption isotherms. Mechanically mixed and freeze‐dried sucrose/casein mixtures at sucrose percentages of 1, 5, 10, 15 and 20% (wet basis) were compared to calculated isotherms using the mass balance equation, over the aw range 0.23–0.93 at 20°C. The mechanical mixtures did not exhibit solute/polymer interactions. The freeze‐dried systems showed positive interaction (i.e., sorbed more water than calculated) for 1 and 5% sucrose at all aw values. For the 10, 15 and 20% sucrose mixtures, positive interaction continued below 0.86 aw; however, above 0.86 aw, no interaction was apparent. That is, experimental sorption values equaled calculated values.
Performance of the Helical Screw Rheometer for Fluid Food Suspensions
Authors: TAMURA MAGDALENA S. , SHOEMAKER CHARLES F. , HENDERSON JERALD M. 
Published: August 2006

ABSTRACTThe Helical Screw Rheometer (HSR) consists of a helical screw enclosed in a tight fitting cylinder. When the screw is rotated with the system closed it generates a linearly increasing pressure differential along the axis of the screw. The pressure is proportional to the viscosity of a Newtonian fluid. Viscosity of standard Newtonian fluids measured using the HSR correlated well with measurements on a rotational rheometer with cone and plate fixtures. HSR data on non‐Newtonian suspensions analyzed with a power law model (σ= mγa) did not agree as well with results from cone and plate fiiures on the rotational rheometer.
Usable Energy Value of Selected Bulking Agents
Authors: RANHOTRA G. S. , GELROTH J. A. , GLASER B. K. 
Published: August 2006

ABSTRACTFour bulking agents—white wheat fiber, polydextrose, isomalt and oligofructose—were evaluated for usable energy values using young rats as the test model. The net increase observed in their carcass energy due to bulking agents fed over a 3‐wk period was evaluated. Wheat fiber contained 0.9, polydextrose 0.8, isomalt 1.6, and oligofructose 1.5 calories/g. As a partial substitute for sugar, fat and/or flour, these bulking agents could effectively reduce the energy content of foods.
Display, Packaging, and Meat Block Location Effects on Color and Lipid Oxidation of Frozen Lean Ground Beef
Authors: BREWER M.S. , WU S.Y. 
Published: August 2006

ABSTRACTGround beef chuck (15% fat) was packaged (500g) in vacuum bags, Saran WrapTM overwrapped with aluminum foil or polyvinyl chloride (PVC), exposed to retail display light (4°C) for 24 hr and then held frozen (−18°C) for 52 wk. Instrumental and visual color of PVC‐packaged beef was affected most by display and by frozen storage. During frozen storage, as oxygen permeability of packaging material increased, TBA, visual brownness, and metmyoglobin increased while visual redness, acceptability, a* value, red color contributed by oxyrnyoglobin, and deoxymyoglobin decreased. Location on the meat block (exterior vs interior) affected (p<0.05) visual red and brown color, lightness, and acceptability, L*, a*, and b*, and TBA values.
Boning Methods and Binders Affect Bind and Sensory Characteristics of Structured Beef
Authors: SCHAAKE S.L. , MEANS W.J. , MOODY W.G. , BOYLE E.A. , AARON D.K. 
Published: August 2006

ABSTRACTSteaks, fabricated with hot‐ (HB) or cold‐boned (CB) beef and structured with salt/phosphate (SP), sodium alginate (ALG), or ALG and albumin, were packaged aerobically and anaerobically and displayed at 2°C for up to 30 days to determine effects of boning methods and binders on structured steak properties. Using SP and CB meat resulted in darker (p< 0.05) non‐bloomed and bloomed steaks. Adding albumin had little effect on changing color of ALG steaks. Steaks with stronger cohesion (p<0.05) were produced when SP was used. Structured steaks fabricated with CB meat were more tender than those made using HB meat. In addition, steaks made with either meat type exhibited similar binding properties (p<0.05).
Gelation of Crude Myofibrillar Protein Isolated From Beef Heart Under Antioxidative Conditions
Authors: XIONG Y.L. , DECKER E.A. , ROBE G.H. , MOODY W.G. 
Published: August 2006

ABSTRACTOxidation inhibition during washing, as it affects gelling properties and binding strength of beef heart myofibrillar protein, was investigated. Crude myofibrils isolated by repeated washing in the presence of propyl gallate, ascorbate and tripolyphosphate had a lower TBA value and formed stronger gels (puncture and compression strengths) in the pH range 5.8–7.0 and in 0.6M NaCl than the control myofibrils. Inhibition of oxidation increased tensile stress of myofibrillar gels and enhanced bind strength in restructured meat. Functionality of myofibrillar protein could be protected by antioxidants used in the washing process.
Potassium Lactate Effects on Low‐Fat Fresh Pork Sausage Chubs During Simulated Retail Distribution
Authors: BRADFORD D.D. , HUFFMAN D.L. , EGBERT W.R. , MIKEL W.B. 
Published: August 2006

ABSTRACTTypical pork sausage (25% fat) and low‐fat (8% fat) sausage with or without 20% added water and 0.4% carrageenan were compared to identical treatments containing 3.0% potassium lactate. Microbial populations of low‐fat treatments did not differ (P>0.05). However, typical sausages with lactate had lower psychrotrophic counts than typical sausage. Lactate delayed (P<0.05) pH decline in typical sausages but had no effect on low‐fat sausages (P>0.05). Addition of water and carrageenan to commercially manufactured and distributed low‐fat sausage had no deleterious effects on microbial, lipid or color stability.
Rennet Coagulability of High‐Heat Treated Milk Influenced By Time of pH Adjustment
Authors: IMAFIDON GILBERT I. , FARKYE NANA Y. 
Published: August 2006

ABSTRACTThe coagulability of high‐heat treated (91°C for 16 or 60 set) milk was measured with a Formagraph. Coagulation (hysteresis) and curd formation by such milk was increased by direct acidification to pH<6.4 before rennet addition. Coagulation properties were increased greatly when such milk was pH‐cycled (i.e., acidified to pH 5.5, held overnight at 4°C, then neutralized to pH 6.2–6.4) before rennet addition.
Sodium Chloride and Magnesium Chloride affected by Ripening of Camembert Cheese
Authors: LESAGE L. , VOILLEY A. , LORIENT D. , BÉZARD J. 
Published: August 2006

ABSTRACTRipening of cheese with three kinds of salt treatment was studied using MgCl2, NaCl or a mixture of the two. Proteolysis was followed by determination of TCA‐soluble nitrogen and quantitative electrophoresis. A rapid one‐step method for free fatty acids was used to determine short and long‐chain fatty acids. In the presence of magnesium, proteolysis increased, even with NaCl, which seemed to delay the magnesium activation. Lipolysis was retarded by NaCl, which decreased the level of free fatty acids. An imbalance between proteolysis and lipolysis could be responsible for the unpleasant flavor of the cheese containing both MgCl2 and NaCl.
Functional Property Changes in Partially Defatted Peanut Flour Caused by Fungal Fermentation and Heat Treatment
Authors: PRINYAWIWATKUL W. , BEUCHAT L.R. , McWATTERS K.H. 
Published: August 2006

ABSTRACTChanges in functional properties of flour made from partially defatted peanut fermented with Rhizopus microsponrus var. oligospoms and treated with steam were investigated. An ester‐like aroma was detected in fresh fermented peanut and soy sauce or meat‐like flavors were detected in dried fermented peanut. Nitrogen solubility (pH 4.0–6.0), emulsion capacity and viscosity. water adsorption, and water and oil retention of flours were slightly increased as a result of fermentation. Steam treatment of nonfermented and fermented peanut flours for up to 45 min enhanced some functional properties.
Gelation of Turkey Breast and Thigh Myofibrils: Effects of pH, Salt and Temperature
Authors: LAVELLE C.L. , FOEGEDING E.A. 
Published: August 2006

ABSTRACTSalt concentration >0.1M and pH were important to the development of gel fracture properties. Howcvcr, meat type and salt concentration (0.5–1.0M) did not influence gel shear stress or shear strain. Isothermal heating temperature (55°C or 70°C) affected only gel shear strain. Rheological properties at fracture and nonfracture did not respond alike to changes in gclation conditions. General similarities between breast and thigh myofibril gels implied that protein isoforms were not the main factor influencing gel structure formation.
Sialyloligosaccharides of Delipidated Egg Yolk Fraction
Authors: KOKETSU MAMORU , JUNEJA LEKH RAJ , KIM MUJO , OHTA MASAYA , MATSUURA FUMITO , YAMAMOTO TAKEHIKO 
Published: August 2006

ABSTRACTDelipidated egg yolk (DEY) was homogenized and centrifuged. The supernatant was dialyzed by ultrafiltration using a molecular weight cut‐off of 1,000. The asparagine‐linked oligosaccharides in the concentrate were liberated from protein by hydrazinolysis and labeled with UV‐absorbingp‐amionbenzoic ethyl ester (ABEE). The ABEE‐derivatized oligosaccharides were fractionated by anion exchange and reverse‐phase HPLC. The total sialyloligosaccharides from the water‐soluble DEY fraction, were about 47.7% monosialyl and 50.6% di‐sialyloligosaccharides. The structures of 3 predominant sialyloligosaccharides were determined by NMR. They were of the biantennary complex‐type, accounting for about 33.6% of the total sialyloligosaccharides of the DEY water‐soluble fraction.
Rheological Behavior of Frozen and Thawed Low‐Moisture, Part‐Skim Mozzarella Cheese
Authors: DIEFES H. A. , RIZVI S. S. H. , BARTSCH J. A. 
Published: August 2006

ABSTRACTStress relaxation and dynamic profiles of low‐moisture, part‐skim (LMPS) Mozzarella cheese cylinders refrigerated 14 days (control), frozen and thawed, and stored frozen and refrigerated up to 90 days were compared. Samples were frozen at −30°C and stored at −20°C. Thawing and refrigerated storage were at 5°C. Stress relaxation tests were conducted at 20°C and dynamic spectrometry at 20°C and 60°C. The frozen and thawed Mozzarella cheese tested at 20°C became harder and more elastic with storage time, while refrigerated stored samples became softer and more elasticoviscous with time. Upon melting, both go‐day‐frozen and go‐day‐refrigerated cheeses were less elastic and less viscous than 14‐day‐refrigerated samples.
Flesh Quality in Snapper, Pagrcrs auratus, Affected by Capture Stress
Authors: LOWE T.E. , RYDER J.M. , CARRAGHER J.F. , WELLS R.M.G. 
Published: August 2006

ABSTRACTMuscle metabolites in resting, tank acclimated snapper, Pagrus auratus, were monitored for 72 hr postmortem and compared with values from exercised or commercially caught fish. The physiological status of the live animal was quantified by plasma cortisol and blood chemistry. Cortisol levels were lowest in unstressed controls (6.8 ± 2.1 ng mL−1) while exercised laboratory fish had highest levels (67.7 ± 11.2 ng mL−1). Control fish maintained a constant K‐value for 72 hr in chilled storage; all other groups had significant increases. Onset of rigor development and muscle ATP depletion was delayed in unstressed fish and was more rapid in line‐captured than exercised fish. Commercial users minimizing stress would maintain high flesh quality.
Color Influences Flavor Identification in Fruit‐flavored Beverages
Authors: STILLMAN JENNIFER A 
Published: August 2006

ABSTRACTThe influence of color on flavor was investigated using 310 untrained volunteers who each judged the flavor of 1 of 8 beverages. Artificially flavored raspberry and orange beverages were either left uncolored, or colored red, orange, or green. Color had a significant influence on the identification of both flavors, although every combination of color and flavor was identified correctly beyond the level expected by chance. Performance was degraded equally when beverages were uncolored, and facilitated equally when beverages were appropriately colored. Unusual color‐flavor combinations reduced the identification of raspberry flavor more than that of orange flavor. The influence of color was particularly salient because tasters were aware that the color of the beverage might be inappropriate to its flavor.
Base‐Mediated Firmness Retention of Sweetpotato Products
Authors: WALTER W.M. , FLEMING H.P. , McFEETERS R.F. 
Published: August 2006

ABSTRACTSweetpotato strips vacuum‐infiltrated with 0.01–0.15M solutions of Na3PO4, Na2CO3, NH4OH, or NaOH prior to heat processing were firmer than untreated, heat‐processed strips. Among the bases Na3PO4 and Na2CO3 were most effective. When base‐treated, cooked tissue was adjusted to its normal pH range (5.9–6.2) and reheated, the retention of firmness did not decrease. Using calcium chloride solution in conjunction with base treatment further increased firmness retention. This process was applied on strips but could readily be adapted to other types of sweetpotato products ranging from dice to chunks.
Supercritical CO2 Extraction of β‐Carotene from Sweet Potatoes
Authors: SPANOS GEORGE A. , CHEN HAO , SCHWARTZ STEVEN J. 
Published: August 2006

ABSTRACTUsing supercritical CO2 to extract β‐carotene there was approximately a five‐fold or a three‐fold increase in amount of carotenoids extracted from freeze‐dried tissue relative to the amount extracted from oven‐dried or fresh tissue, respectively. The most efficient conditions were at 48°C and 41.4 MPa. Of the total carotenoid content ∼20% was inaccessible to supercritical CO2. The HPLC carotenoid profile of sweet potatoes showed that the unextracted tissue contained 90%β‐carotene, primarily as all‐trans (ca. 99%). Supercritical CO2 extracts contained up to 94%β‐carotene. The isomer composition of β‐carotene of supercritical extracts showed ∼ 14% 13‐cis and 11% 9‐cis.
Volatile Sulfur Compounds Formed in Disrupted Tissues of Different Cabbage Cultivars
Authors: CHIN H.‐W. , LINDSAY R.C. 
Published: August 2006

ABSTRACTThirty‐eight cultivars of cabbage (Brassica oleracea var capitata) were analyzed for production of volatile sulfur compounds after samples were homogenized and held at 30 °C from 10 to 100 min. Allyl iso‐thiocyanate was detected in most cultivars, and it was formed rapidly compared to methanethiol‐related compounds. Patterns of methane‐thiol production varied among cultivars. Hydrogen sulfide formed rapidly compared to methanethiol‐related compounds, but it was completely depleted after 40 min. Dimethyl disulfide and dimethyl trisulfide concentrations initally low (< 0.78 ppm), increased linearly through 100 min (to 3.3 ppm). Wide variations in abilities to produce volatile sulfur compounds were observed for the different cultivars.
D‐Erythroascorbic Acid in Bakers’Yeast and Effects on Wheat Dough
Authors: KIM H.S. , SEIB P.A. , CHUNG O.K. 
Published: August 2006

ABSTRACTExtraction of hydrated and freeze‐dried bakers’yeast yielded ∼ 50 μg erythroascorbic acid (EAA) and 5 μg ascorbic acid (AA)/g dry yeast as determined by HPLC with electrochemical detection. D‐EAA (82 ppm based on flour) slightly increased the flow of dough as rest time increased. Gluten isolated from a flour‐water dough containing 82 ppm D‐EAA or 100 ppm Lcysteine stretched at a faster rate than control gluten. EAA like AA did not change dough development time. Unlike AA, EAA showed neither oxidizing effect on dough and gluten nor improving effects on bread.
Lactobacillus salivarius for Conversion of Soy Molasses into Lactic Acid
Authors: MONTELONGO JOSÉ‐LUIS , CHASSY BRUCE M. , McCORD JEFFREY D. 
Published: August 2006

ABSTRACTThe feasibility of conversion of soy molasses, a low value by‐product of soy protein production, to lactic acid by fermentation with Lactobacillus salivarius was investigated. The basic environmental parameters affecting growth and lactic acid production were determined. Lactic acid production in soy molasses was optimal at pH 5.6 and 42°C. Addition of 0.5% yeast extract to soy molasses reduced fermentation time from 36 to 10 hr and increased lactic acid production by 30%.
Endpoint Temperature, Internal Cooked Color, and Expressible Juice Color Relationships in Ground Beef Patties
Authors: HAGUE M.A. , WARREN K.E. , HUNT M.C. , KROPF D.H. , KASTNER C.L. , STRODA S.L. , JOHNSON D.E. 
Published: August 2006

ABSTRACTGround beef patties from A‐ and E‐maturity carcasses and imported trimmings were cooked to 55 to 77°C. Internal patty color became less red as endpoint temperature increased. However, some patties cooked to lower temperatures turned brown prematurely. Visual evaluation of internal patty color was not an accurate indicator of patty doneness. Raw material source had little effect on internal patty color. Expressible juices from imported trimmings were less red than those from A‐and E‐maturity carcasses. Expressible juice became less red and more yellow with increasing endpoint temperature; however, expressible juice never “ran clear.” A more appropriate guideline would be “cook until juices lack redness.”
Restructuring Veal Steaks with Salt/Phosphate and Sodium Alginate/Calcium Lactate
Authors: RAHARJO S. , DEXTER D.R. , WORFEL R.C. , SOFOS J.N. , SOLOMON M.B. , SHULTS G.W. , SCHMIDT G.R. 
Published: August 2006

ABSTRACTQuality characteristics of restructured steaks formulated with veal trimmings or veal leg meat and Na‐alginate/Ca‐lactate or salt (NaCl)/phosphate were evaluated. Trimmings restructured with salt/phosphate had higher (P<0.05) bind scores (measured instrumentally and by sensory) than veal trimmings restructured with Na‐alginate/Ca‐lactate. Salt/phosphate (0.3–0.5%) reduced (P<0.05) purge and increased binding force and sensory score of bind in restructured veal trimmings and leg meat compared to control and Na‐ alginate/Ca‐lactate treatments. The use of Na‐alginate/Ca‐lactate as a binder for veal leg meat increased (P<0.05) binding force and sensory score of bind and decreased cook loss when used at 0.4%.
Sensitive Catalase Test for End‐point Temperature of Heated Chicken Meat
Authors: ANG C.Y.W. , LIU F. , TOWNSEND W.E. , FUNG D.Y.C. 
Published: August 2006

ABSTRACTOur improved method enables detection of catalase‐related activities as a biochemical marker for estimating cooking end‐point temperature (EPT). The broad range of inactivation temperature in chicken tissues was first determined to be > 68°C and <C 72°C. Then samples were heated to EPTs from 69 to 71.5°C at 0.5°C intervals. The catalase activity at 23 and 37°C was followed up to 120 min. The probability of obtaining a positive result with an EPT of 69°C was 0.99 after 45 min when incubated at 23°C. This probability decreased to 0.03 as EPT increased to 71°C. Higher incubation temperatures (37°C) increased the probability of positive results.