bluuebunny/crossref_metadata_2025_split huggingface dataset:
Flavor Protein Interactions: Characteristics of 2‐Nonanone Binding to Isolated Soy Protein Fractions
Authors: O'NEILL TIMOTHY E. , KINSELLA JOHN E. 
Published: August 2006

ABSTRACTTHE ABSORPTION COEFFICIENTS at 280 nm of 1% solutions of pure soy protein, β‐conglycinin, glycinin, the acidic and basic sub‐units of glycinin were 6.04, 4.4, 8.04, 7.18, and 8.8, respectively. Using equilibrium dialysis the binding affinities of these proteins for the model flavor compound 2‐nonanone were determined. On an equivalent weight basis soy protein, β‐conglycinin and glycinin had approximately 5,2 and 3 primary binding sites per 100,000 daltons and affinity constants (K) of 570, 3050 and 540 m‐1, respectively, i.e., β‐conglycinin showed a fivefold greater affinity for nonanone than the other soy protein. The acidic and basic subunits showed binding behavior similar to that of glycinin.
Bioavailability of Iron in Fermented Soybeans
Authors: MOELJOPAWIRO S. , GORDON D. T. , FIELDS M. L. 
Published: August 2006

ABSTRACTHemoglobin depletion‐repletion assay was used for determining iron bioavailability. The relative biological value (RBV) of iron in boiled nonfermented soybeans was the lowest among the products evaluated. The RBV of iron increased from 60.1% in boiled nonfermented soybeans to 86.7% by lactic acid producing microorganisms and to 87.5% by Rhizopus oligosporus fermentation (FeSO4= 100%). Results of this research suggested that fermentation by lactic acid producing organisms and Rhizopus oligosporus increased the RBV of iron.
Quality of Freeze Concentrated Orange Juice
Authors: BRADDOCK R. J. , MARCY J. E. 
Published: August 2006

ABSTRACTPasteurized Valencia and Temple orange juices concentrated to 45°Brix by freeze concentration retained their fresh juice flavor. Direct steam infusion heating to inactivate enzymes allowed more rapid heating than indirect heating and successfully lowered juice peel oil during vacuum cooling. Except for considerable pulp reduction of feedstream juices, there were few differences from normal citrus juice recovery procedures for freeze concentration. Since the product retained most of the aroma constituents of fresh juice, careful handling and high quality feed juice prior to freeze concentration was much more important than for evaporation. Fresh juice freeze concentrated to 45°B, then pasteurized at temperatures of 80°, 97° and 111°C had reduced sucrose (up to 25%) as the temperature increased to 111°C.
Shelf Life Study of Oil/Water Emulsions using Various Commercial Hydrocolloids
Authors: COIA K. A. , STAUFFER K. R. 
Published: August 2006

ABSTRACTThis study compares and evaluates commercial hydrocolloids for shelf life stability in an oil/water emulsion system stored at 25°C. Observations of surface or interfacial changes and rheological parameters took place over 90 days. Parameters; n, pseudoplastic index; K, consistency index; and τ0, yield stress were reported. Apparent viscosities τ20 (quality control index) and τ50 (oral flow index) were monitored throughout the study and correlated well with stability changes. The study produced the following results: propylene glycol alginate promotes creaminess without significant rheological contribution (τa, τ20, τ50 and τ0). Xanthan gum contributes to body; however, oiling off was observed. Gum tragacanth and combination(xanthan, tragacanth and PGA, 1:1:1) act as bifunctional stabilizers, controlling both oiling off and body.
Laboratory Sprout Damage and Effect of Heat Treatment on Milling and Baking Properties of Indian Wheats
Authors: SINGH NARPINDER , SEKHON K. S. , NAGI H. P. S. 
Published: August 2006

ABSTRACTEffect of sprouting and heat treatment of wheat on physicochemical, milling, rheological and baking properties of three high yielding Indian wheat varieties were investigated. Flour recovery, diastatic activity and total sugars increased significantly in sprouted samples whereas damaged starch and gluten decreased with concomitant increase in free amino nitrogen. Poor rheological properties were exhibited by sprouted wheats which considerably improved with heat treatment. The bread baked from sprouted wheat flours had smaller loaf volume with poor crumb characteristics but cookies prepared from the same flour exhibited better spread. Heat treatment brought about considerable improvement in baked volume and crumb characteristics of breads.
A Method for Thermal Process Evaluation of Conduction Heated Foods in Retortable Pouches
Authors: BHOWMIK SANTI R. , TANDON SHWETA 
Published: August 2006

ABSTRACTA mathematical model was developed to evaluate thermal processing of conduction heated foods in retortable pouches. This model uses any given finite value of surface thermal conductance (h) which is encountered in commercial sterilization of retortable pouches using hot water as the heating medium. The model is capable of determining process time, mass average sterilizing value and nutrient retention for a prefixed critical point sterilizing value using any retort temperature profile. Results of thiamin assay in pea puree processed in retortable pouches indicated good agreement between experimental and model predicted values of thiamin retention.
Calculation of Bound Water in Frozen Food
Authors: PHAM Q. T. 
Published: August 2006

ABSTRACTUsing the widely accepted model of Schwartberg in which water is divided into free (freezable) and bound (unfreezable) fractions, a multiple linear regression enabled the bound water fraction to be calculated from enthalpy‐temperature data. For each type of material (meat and fish, egg, bread or Tylose), the ratio of bound water to solids content was found to fall within a relatively narrow range.
Catalase, Lipoxygenase, and Peroxidase Activities in Cucumber Pickles as Affected by Fermentation, Processing, and Calcium Chloride
Authors: BUESCHER R. W. , McGUIRE C. , SKULMAN B. 
Published: August 2006

ABSTRACTCatalase, lipoxygenase, and peroxidase activities were determined in tissues and brines of pickling cucumbers during fermentation, storage, and after processing. Lipoxygenase and catalase were inactivated within three days of exposure to fermentation brines. Peroxidase activity was relatively unaffected by the first three days of brining, but it declined during fermentation, storage, and after processing. CaCl2 reduced the loss of peroxidase activity in tissue and brine during fermentation and storage. Alum in post‐desalting brine reduced peroxidase activity in processed pickles although CaCl2 ameliorated its efficacy. No activity of catalase, lipoxygenase or peroxidase was detected in cucumber juice extracts fermented by four different lactic acid bacteria.
Effect of Various Cellulases and Pectinases on Viscosity Reduction of Mango Pulp
Authors: SREENATH H.K. , NANJUNDASWAMY A.M. , SREEKANTIAH K.R. 
Published: August 2006

ABSTRACTMicrobial cellulases and pectinases from various sources exhibited different degrees of activity when employed to reduce the viscosity of mango pulp. Ultrazym 100 rapidly reduced mango pulp viscosity up to 82% (unfiltered) and yielded pulp juices which could be filtered or centrifuged easily. Enzymatic liquefaction of mango pulp was influenced by temperature, enzyme concentration, and time of reaction.
Chemical Composition of Distillers' Dried Grains with Solubles (DDGS) from Soft White Wheat, Hard Red Wheat and Corn
Authors: RASCO BARBARA A. , DONG FAYE M. , HASHISAKA ANN E. , GAZZAZ SAHL S. , DOWNEY SHARON E. , SAN BUENAVENTURA MARIA L. 
Published: August 2006

ABSTRACTThe chemical composition of distillers' dried grains with solubles (DDGS) produced from two varieties of soft white wheat, a blend of hard red wheats, and corn was determined. On the average, the concentration of protein increased 2.4–3.1 times, crude fiber 2.6–3.8 times, and lipid 1.4–2.4 times. The carbohydrate decreased by 30–50% in DDGS compared to the corresponding starting grain. The ash in DDGS was 3.8–7.8 times that of the original grain. Many of the differences (p < 0.05) in the concentration of lipid, protein, and crude fiber among the starting grains were also present in the DDGS products.
Extended Shelf Life of Frankfurters and Fish Frankfurter‐Analogs with Added Soy Protein Hydrolysates
Authors: VALLEJO‐CORDOBA BELINDA , NAKAI SHURYO , POWRIE WILLIAM D. , BEVERIDGE THOMAS 
Published: August 2006

ABSTRACTIncorporation of a low salt protein hydrolysate into a sausage batter significantly extended the shelf life of the product stored at 25°C. This temperature was chosen for saving the energy costs for refrigeration. The supplemented frankfurters (aw= 0.92) had CFU/g l/5000 and 1/ 1000 of that for the unsupplemented controls (aw= 0.97) after a 10day aerobic and anaerobic storage at 25°C, respectively. However, bacterial counts of fish frankfurter‐analogs treated similarly were reduced only slightly. Differences in flavor and texture between the supplemented and unsupplemented frankfurters were nonsignificant. Supplemented fish frankfurter‐analogs were found to be significantly softer than the unsupplemented controls.
Smokehouse Process Conditions for Meat Emulsion Cooking
Authors: MITTAL G. S. , WANG C. Y. , USBORNE W. R. 
Published: August 2006

ABSTRACTThe effects of various rates of increase of the smokehouse temperature (ST) (0.42 to 0.98°C/min) and relative humidity (SRH) (1.1 to 3.9%/ min) on the meat emulsion product qualities were investigated. The optimum process conditions were calculated based on the water holding capacity (WHC), emulsion stability (ES), shrinkage, textural parameters and sensory attributes. Least shrinkage was obtained when the product was processed under rapid temperature and relative humidity increase. The WHC was higher when the product was processed at a lower ST. The most stable product was obtained at the lowest ST and the highest SRH. Cohesiveness and elasticity were not affected by ST and SRH, brittleness was unaffected by SRH, and hardness was not influenced by ST. The lowest hardness, chewiness and gumminess were obtained at the highest SRH.
Effects of Preblending, Reduced Fat and Salt Levels on Frankfurter Characteristics
Authors: HAND L. W. , HOLLINGSWORTH C. A. , CALKINS C. R. , MANDIGO R. W. 
Published: August 2006

ABSTRACTFrankfurters were manufactured from preblended (PB) or nonpreblended (NPB) meats to contain traditional and reduced levels of salt (1.5, 2.0, or 2.5%) and/or fat (17%= low; 25%= high). Emulsions stability, color, Kramer shear and palatability were evaluated. Salt had a positive effect on emulsion stability (p<0.05). Low‐fat frankfurters were darker, redder, less blue in color, drier and more resistant to shear than high‐fat frankfurters. Low‐fat franks containing 1.5% salt had a softer texture than those containing 2.0 or 2.5% salt. Preblending did not affect textural properties. With modification of the formulations, low fat‐low salt franks can be manufactured.
Identification and Antibiotic Resistance of Staphylococci and Enterobacteriaceae Isolated from Restructured and Conventional Steaks
Authors: NEWSOME R. L. , LANGLOIS B. E. , MOODY W. G. 
Published: August 2006

ABSTRACTThe identification and antibiotic resistance of staphylococci and Enterobacrerinceae isolated from restructured and conventional steaks were determined. Five Sraphylococcus species, and seven species and three CDC Enteric Groups from the Family Enterobacteriaceae were identified. Sixty‐seven percent of the 160 staphylococci were sensitive to the 13 antimicrobial agents tested. Antibiotic resistance was greater for staphylococci from restructured (46%) than from conventional (16%) steaks. Thirty‐eight percent of the restructured and 15% of the conventional steak isolates were resistant to tetracycline. Sixty‐three percent of the 97 Enterobacteriaccae were resistant to cephalothin, 10% were resistant to streptomycin and 11% were resistant to tetracycline. Less than 10% had multiple resistance.
Yields, Color, Moisture and Microbial Contents of Chicken Patties as Affected by Frying and Internal Temperatures
Authors: Yl Y. H. , CHEN T. C. 
Published: August 2006

ABSTRACTFrozen, raw, battered and breaded chicken patties were tempered to an internal temperature of 1.1 ± 0. 1°C. The patties were fried to three different internal temperatures (48.9°, 60.0° and 71.1°C) in each of three shortenings preheated to 168.3°, 179.4°, and 190.6°C. Yields and selected quality characteristics of the patties were measured. At the same internal cooking temperature, frying yield and moisture content of the patties were not different (P > 0.05). Higher frying temperature and longer frying time yielded lower Hunter “L” values and a tendency to produce higher Hunter “a” values. An interaction between frying temperature and internal temperature was significant for microbial counts. No difference (P > 0.05) in microbial count was observed when patties were fried to an internal temperature of 60.0° or 71.1°C.
Polyunsaturated Fatty Acids and Fat in Fish Flesh for Selecting Species for Health Benefits
Authors: HEARN THOMAS L. , SGOUTAS SANDRA A. , HEARN JAMES A. , SGOUTAS DEMETRIOS S. 
Published: August 2006

ABSTRACTAn awareness of the protective roll of n‐3 polyunsaturated fatty acids against development of cardiovascular disease has prompted the promotion of fish consumption. It is assumed that those fish rich in polyunsaturated fat and particularly those having high ratios of n‐3 to n‐6 polyunsaturated fatty acids would confer the most benefit. The total fat and fatty acid compositional data are reported herein for 41 different species of fish that are mostly found in the coastal waters of the Eastern United States.
Reduction of BetaLactoglobulin Content of Cheese Whey by Polyphosphate Precipitation
Authors: AL‐MASHIKH S.A. , NAKAI S. 
Published: August 2006

ABSTRACTWhen cheddar cheese whey was treated under the optimized conditions, i.e., 1.33 mg/mL sodium hexametaphosphate (SHMP) at pH 4.07 and 22°C for 1 hr, more than 80% of β‐lactoglobulin was removed by precipitation. In the supernatant, almost all of the immunoglobulins and the major portion of α‐lactalbumin were retained, as indicated by SDS gel electrophoresis. Immunochemical assays showed that approximately 90% of immunoglobulin G activity was found in the supernatant. By dialysis against water for 48 hr, 72.2% and 45.3% phosphorous was removed from the supernatant and precipitate, respectively.
Calcium Chelation and Other Pretreatments for Flux Improvement in Ultrafiltration of Cottage Cheese Whey
Authors: PATOCKA J. , JELEN P. 
Published: August 2006

ABSTRACTCottage cheese whey was treated to minimize effects of calcium on membrane fouling during ultrafiltration in a stirred Amicon cell. The treatments used were stepwise pH adjustment from 4.5 to 1.5; chelation of calcium with EDTA or citric acid; calcium chelation followed by pH adjustment to 2.5; and calcium replacement with sodium by ion exchange. All treatments resulting in elimination of free calcium improved the flux. Highest flux increase (53%) in the 8hr processing runs was for citric acid (I.25 meq/one meq Ca) after pH adjustment to 2.5. Addition of CaC12 decreased the flux. Confirmatory experiments with DDS‐Lab 20 equipment showed 25% flux increase after treatment with either EDTA (one meq/one meq Ca) or citric acid (I.25 meq/one meq Ca) with pH adjusted to 2.5.
Postharvest Use of Sucrose Polyesters for Extending the Shelf‐life of Stored ‘Golden Delicious’ Apples
Authors: DRAKE S. R. , FELLMAN J. K. , NELSON J. W. 
Published: August 2006

ABSTRACTThe post‐storage uses of a sucrose‐fatty acid polyester (SPE) formulation, commercial fruit wax and a combination of both were investigated on ‘Golden Delicious’ apples after fruit were removed from both controlled atmosphere (CA) and refrigerated storage. Quality parameters measured included color (skin and internal), firmness, soluble solids and titratable acidity. Physiological parameters measured were carbon dioxide and ethylene concentrations both evolved and internal. Refrigerated stored apples, treated with SPE, displayed retarded color development, higher acid and greater firmness values compared to controls. CA stored, treated apples possessed similar attributes but no firmness retention. Ethylene evolution was reduced in SPE‐coated apples. In comparison to control apples, an internal accumulation of carbon dioxide and a reduction in ethylene was observed.
Double Direct Shear Test for Potato Texture
Authors: McCOMBER DIANE R. , LOHNES ROBERT A. , OSMAN ELIZABETH M. 
Published: August 2006

ABSTRACTA double direct shear device was developed to examine shear strength parameters of mealy and waxy potatoes. Cohesion and coefficients of friction were measured at peak and ultimate shear with two machine speeds. Coefficients of friction of potato types did not differ. However, mealy potatoes displayed greater cohesion than waxy potatoes and a greater difference between peak and ultimate cohesion values. Stem ends of mealy potatoes were the most firm. Shear strength was related to strain rate.
Functionality of Defatted Corn Germ Proteins in a Model System: Fat Binding Capacity and Water Retention
Authors: LIN C. S. , ZAYAS J. F. 
Published: August 2006

ABSTRACTFunctional properties of two corn germ protein (CGP) preparations, supercritical CO2(SC—CO2) and hexane defatted, were studied in model systems using response surface methodology. The protein preparations had different fat and moisture content. The SC—CO2CGP was whiter (1), less red (a) and less yellow (b) in color measurement than hexane CGP. Temperature of incubation influenced the functionality of the SC—CO2and hexane‐defatted CGP in model system. SC‐CO2CGP had higher fat binding and water retention than hexane CGP. Fat binding decreased during the heat treatment for SC‐CO2CGP. Water retention in both preparations increased as temperature increased to 70°C. The different functional properties of hexane CGP may be due to the extent of protein denaturation.
Chemical (NaOH) Peeling as Viewed by Scanning Electron Microscopy: Pimiento Peppers as a Case Study
Authors: FLOROS JOHN D. , WETZSTEIN HAZEL Y. , CHINNAN MANJEET S. 
Published: August 2006

ABSTRACTScanning electron microscopy (SEM) was used to examine microstructural changes of pimiento peppers (Capsicum annum L. cv. ‘Truhart’) treated with different NaOH (lye) solutions (1,4, and 9%), maintained at 80°C, for various times (1, 2, and 3 min). Photomicrographs indicated that NaOH removes the epicuticular and cuticular waxes, diffuses uniformly into the fruit where it breaks down epidermal and hypodermal cell walls, and solubilizes the middle lamella causing separation of the skin. In severe treatments the lye also dissolves the parenchyma cells of the mesocarp resulting in considerable loss during processing.
Surface Active Properties of Proteins: Effects of Progressive Succinylation on Film Properties and Foam Stability of Glycinin
Authors: KIM S.H. , KINSELLA J.E. 
Published: August 2006

ABSTRACTSuccinylation of glycinin at 25, 50, 70, and 98% of available amino groups progressively increased hydrophobicity, viscosity and exposure of aromatic amino acids. Maxima in surface pressure (at pH 4–8), film‐yield stress, and film elasticity were observed at 25% succinylation where the maximum in foam stability was also observed. Excessive succinylation (>50%) reduced these parameters because the high net negative charges may have impaired protein:protein interactions in films.
Inactivation of Soybean Lipoxygenase by Microwave Heating: Effect of Moisture Content and Exposure Time
Authors: WANG S.H. , TOLEDO M.C.F. 
Published: August 2006

ABSTRACTA microwave oven (2450 MHz) was used as heating source to inactivate soybean lipoxygenase. Variables studied were initial moisture level of the soybean and time of heating. After exposure to microwave, the temperature, the moisture loss, the residual lipoxygcnase activity and the nitrogen solubility index (NSI) of the soybeans were determined. No linear relationship was observed between lipoxygenase activity and NSI. Complete inactivation of lipoxygenase in soybeans with moisture content between 26.9 and 56.8% was reached after 210 sec of microwave heating, corresponding to NSI between 49.4 and 39.2%, respectively. The beans with their innate moisture (8.7%) had approximately 98% inactivation of lipoxygenase and 56.1% of NSI after 240 sec of exposure.
Effect of Form of Enrichment and Iron on Thiamin, Riboflavin and Niacinamide, and Cooking Parameters of Enriched Spaghetti
Authors: BERGLUND P. T. , DICK J. W. , DREHER M. L. 
Published: August 2006

ABSTRACTThe effect of encapsulation, iron and low (LT) or high (HT) temperature drying on thiamin, riboflavin and niacinamide concentrations and on cooked spaghetti parameters of enriched spaghetti were studied. Thiamin, riboflavin and niacinamide were greater in the encapsulated enriched spaghetti. Cooked spaghetti had lower cooked weight but greater firmness when enriched with encapsulated vitamins. Thiamin, niacinamide and cooked weight were greater in cooked spaghetti when iron was added, but spaghetti was less firm. High temperature drying resulted in lower riboflavin and niacinamide in dried spaghetti but did not affect vitamin concentrations in cooked spaghetti. High temperature drying caused less cooking loss and greater firmness in cooked spaghetti.
Effects of Storage Time, Sodium Chloride and Sodium Tripolyphosphate on Yield and Microstructure of Comminuted Beef
Authors: CLARKE ANDREW D. , MEANS WARRIE J. , SCHMIDT GLENN R. 
Published: August 2006

ABSTRACTCook loss, pH and microstructure of comminuted beef made with four NaCl (1.3, 2.0, 2.6, 3.3%) and two sodium tripolyphosphate levels (0, 0.4%) were evaluated. The addition of phosphate reduced cook loss and raised the pH of the raw product to 6.0. Scanning electron micrographs showed that samples with low cook loss had a fine protein matrix. Phosphate addition helped to reduce cook loss and overcome decreased functionality when using aged meat.
Solubilization of Collagen in Restructured Beef with Collagenases and α‐Amylase
Authors: CRONLUND ANNE L. , WOYCHIK JOHN H. 
Published: August 2006

ABSTRACTThree microbial collagenases were evaluated for their ability to degrade collagen structure in a restructured beef product. Collagenase preparations with and without α‐amylase were added to flaked meat, and their effect on collagen solubility was determined by quantitating the percent soluble hydroxyproline following cooking of product slices. Results demonstrated statistically significant increases in collagen solubility above that of a control product (no added enzymes) for purified Clostridium histolyticum and partially purified Vibrio B‐30 collagenases alone and for purified Achromobacter iophagus and partially purified Clostridium histolyticum collagenases with the addition of α‐amylase. Thus, the use of collagenase may prove valuable in the production of quality‐enhanced meat products.
Influence of Hot and Cold Boning on the Palatability, Textural and Economic Traits of Restructured Beef Steaks
Authors: SEMAN D. L. , MOODY W. G. , FOX J. D. , GAY N. 
Published: August 2006

ABSTRACTSteaks containing 0.01% BHA, 0.75% NaCl and 10% fat were fabricated from hot‐ and cold‐boned sides of four U.S. Standard, seven U.S. Good and one U.S. Choice steer carcasses. Carcasses were electrically stimulated (550 volts, 2.2 amps) ca 37 min postmortem. One side from each carcass was boned 4 hr postmortem (HB) while the other was placed in a 5°C cooler and boned 96 hr postmortem (CB). Hot boned sides required 29% less time to bone and yielded more (P<0.01) restructurable meat, less (P<0.05) lean trim and a heavier boneless loin. Cold‐boned steaks had higher (P<0.05) bonding strength than hot boned steaks. No differences were found in juiciness, tenderness, flavor desirability, amount of connective tissue or cooking loss due to boning time. Restructured steaks produced from HB sides had a lower breakeven cost than steaks from the CB side. This was attributed to the higher yield of restructurable meat and more expedient boning.