bluuebunny/crossref_metadata_2025_split huggingface dataset:
EFFECTS OF LEAN MEAT SOURCE AND LEVELS OF FAT AND SOY PROTEIN ON THE PROPERTIES OF WIENER‐TYPE PRODUCTS
Authors: SOFOS J. N. , ALLEN C. E. 
Published: August 2006

ABSTRACTThe effects of different meat sources (beef, pork, beef hearts) and of varying fat and textured soy protein (TSP) levels on properties of wiener‐type products were studied. Beef was found to give a more stable emulsion than pork and beef hearts in high fat (30%) and TSP (25%) formulations. High levels (45%) of hydrated TSP did not adversely affect emulsion stability of formulations low in fat (10%). Toughness, caused by lowering the fat levels, was improved by inclusion of pork without causing adverse effects on emulsion stability when low levels (5%) of soy protein isolate (SPI) were used. By lowering the fat and increasing the soy level, a high‐protein, low‐fat wiener was produced. Shrink and moisture content of this wiener were also higher. A lean content of 40–45% was adequate for good color formation in soy‐containing wieners.
SHEAR EFFECTS ON CELL VIABILITY DURING EXTRUSION OF SEMI‐MOIST FOODS
Authors: KAUFFMAN K. B. , HATCH R. T. 
Published: August 2006

ABSTRACTThe effect of shear on yeast viability in semi‐moist dogfood was examined using a Brabender extruder. It was found that the viability of yeast cells could be reduced by 20–60% at 40° C by single pass extrusion through 3.18 mm bore tubes of 2.5–30.5 cm lengths. Auger speeds of 20–50 rpm resulted in mass flowrates of 6.7–19.6 g/min. A semi‐empirical rate equation was developed to relate the shear rate, fluid behavior, and residence time to cell viability. Regression analysis showed a linear dependency of log decimal cell viability on the power input per food mass in the shear zone of the extruder die.
FACTOR ANALYSIS APPLIED TO WINE DESCRIPTORS
Authors: WU LOUISE S. , BARGMANN R. E. , POWERS JOHN J. 
Published: August 2006

ABSTRACTEighty‐six descriptors commonly used to characterize wines were evaluated by 86 respondents. The list was reduced to 33 descriptors which had the greatest meaning. Panels of 33 and 18 judges, respectively, evaluated 14 red and 12 white table wines for acceptability. For each descriptor, each wine was compared against a red or white reference wine. The tines had originally been purchased based on price and general repute as to quality. The panels did not rank the most expensive wines as the most acceptable. For the red wines, 27 descriptors were used for factor analysis. Eight factors were extracted and 14 well defined, oblique simple‐structure planes were identified. For the white wines, six factors were extracted and 11 planes identified.
RECYCLING BISULFITE BRINES USED IN SWEET CHERRY PROCESSING
Authors: PANASIUK O. , SAPERS G. M. , ROSS L. R. 
Published: August 2006

ABSTRACTRecycling was evaluated as a means of alleviating pollution from cherry processing brines. Brines were reclaimed by filtration, treatment with activated carbon, and addition of SO2 and lime. Cherries processed with reclaimed brine were similar in composition, color, and firmness to controls. The capacity of the reclamation system was estimated. Reclaimed brine became discolored if iron exceeded 30–40 ppm. SO2 losses were higher in full strength brines than in weaker brines. Brined cherries repacked in water lost more SO2 than did brined controls and became discolored during storage. Maraschino cherries prepared from water‐packed cherries were less firm than controls. Design and engineering studies based on these data are in progress.
ULTRASTRUCTURE OF CARRAGEENAN‐MILK SOLS AND GELS
Authors: HOOD L. F. , ALLEN J. E. 
Published: August 2006

ABSTRACTThe interaction between kappa and lambda carrageenan, and milk was examined utilizing three transmission electron microscopy procedures: thin sectioning, frozen thin sectioning and freeze‐etching. Discrete fibrils were evident in the thin sectioned and freeze‐etched gels whereas nonfibrillar linkages existed among casein micelles in frozen thin sectioned gels. Some micelles appeared to be connected to form small regular clumps in the lambda carrageenan‐milk sols. Micelles in the kappa carrageenan‐milk gels were aggregated into large irregular clumps. The microscopy method influenced the ultrastructural properties of the sols and gels.
IMPROVED CHROMATOGRAPHIC SEPARATION AND FLUOROMETRIC DETERMINATION OF VITAMIN B6 COMPOUNDS IN FOODS
Authors: GREGORY J. F. , KIRK J. R. 
Published: August 2006

ABSTRACTSeveral fluorometric procedures have been previously developed for the determination of vitamin B6 compounds in foods. These have mainly been based on the separation of pyridoxal (PAL), pyridoxine (PIN), and pyridoxamine (PAM) by column chromatography on Dowex AG 50W‐X8, chemical conversion of PIN and PAM to PAL, and formation of the 4‐pyridoxic acid lactone fluorophore by reaction with KCN. These procedures were limited by a cumbersome chromatographic procedure utilizing boiling potassium acetate buffers, and interfering compounds in the PAL fraction often precluded accurate measurement. In this study, Maillard browning pigments resulting from the autoclave extraction procedure were shown to interfere by reacting with KCN to form highly fluorescent products. To alleviate the interference problem, an alternative ion exchange chromatographic method was developed which eliminated the KCN‐reactive browning pigments from the PAL fraction. After the ion exchange clean up steps, PAL was determined directly by reaction with KCN, whereas PIN and PAM were fist converted to PAL by reaction with MnO2 and sodium glyoxylate, respectively. The effectiveness of the procedure was demonstrated on casein in the presence or absence of glucose, and on selected food samples.
PHYTIC ACID AND MINERAL COMPOSITIONS OF TRITICALES
Authors: SINGH B. , REDDY N. R. 
Published: August 2006

ABSTRACTPhytic acid and nine elements (potassium, magnesium, calcium, sodium, iron, zinc, manganese, phosphorus, and copper) were determined in 12 commercially available cultivars of hexaploid triticales, one octaploid triticale, one wheat and one rye. The amount of phytate phosphorus varied from 1.4–5.3 mg/g in the whole grain, from 0.5–1.9 mg/g in flours and from 0.6–2.2 mg/g in bran of triticales. There were significant variations in the amount of calcium, phosphorus, iron and zinc but not in potassium, magnesium, sodium, manganese or copper due to cultivars. The location had more pronounced effect on micro‐elements (manganese, iron, copper and zinc) than on the macro‐elements (potassium, phosphorus, magnesium, calcium and sodium). The predominant minerals of triticales were phosphorus, potassium, magnesium and calcium. Phytic acid does not seem to have an apparent correlation with either iron or phosphorus in triticales.
THE PHYTASE OF NAVY BEANS (Phaseolus vulgaris)
Authors: LOLAS GEORGE M. , MARKAKIS PERICLES 
Published: August 2006

ABSTRACTThe phytase (EC 3.1.3.8.) of Sanilac Navy Beans was extracted with 2% CaCl2 and purified by ammonium sulfate fractionation and DEAE‐cellulose chromatography. The enzyme showed an optimum pH of 5.3 and Km of 0.018 mM with phytic acid as substrate. The optimum temperature was 50° C. The activation energy of the enzymic hydrolysis of phytic acid was 11,500 Cal/mole and the inactivation energy of the enzyme 55,800 Cal/mole. The purified phytase showed broad specificity. This enzyme may be described as a nonspecific phosphomonoesterase with phytase and potent pyrophosphatase activities. It was inhibited by high concentrations of phytic acid. The activity was increased by about 35% in the presence of 1 mM Co++. Soaking of beans in distilled water did not affect their phytic acid content and phytase activity. Germination of the beans resulted in an increase in phytase activity and breakdown of phytic acid.
PHYTATE: REMOVAL FROM WHOLE DRY BEANS BY ENZYMATIC HYDROLYSIS AND DIFFUSION
Authors: CHANG RUTH , SCHWIMMER SIGMUND , BURR HORACE K. 
Published: August 2006

ABSTRACTCalifornia Small White beans were found to contain about 1% phytate, of which 70% is in water‐soluble form. Incubation of presoaked beans in water at 60°C for 10 hr lowered their phytate content by 90%. Incubation in pH 5.5 buffer at 50°C for 24 hr lowered it by 62%. When leaching was eliminated by incubating in water‐saturated air at 60°C overnight, 33% of the phytate was destroyed by hydrolysis. Similar treatments were effective with mung beans, lima beans, and wheat. The study suggests that destruction of heat‐sensitive celI membranes leads to the potentiation of phytase.
FLAVOR SENSITIVITY FOR CHLOROANISOLES IN COAGULATED EGG YOLK
Authors: FRIJTERS J. E. R. , BEMELMANS J. M. H. 
Published: August 2006

ABSTRACTA number of tri‐ and tetrachloroanisoles as well as pentachloroanisole are known to be associated with mustiness in eggs and broilers. The flavor thresholds in coagulated egg‐yolk were determined for the various isomers of these compounds in order to establish the concentration levels at which the flavor of eggs is affected. For 2,3,6‐ and 2,4,6‐tri‐chloroanisole, 2,3,4,6‐tetrachloroanisole and for pentachloroanisole the thresholds were between 2.4 × 10−3 and 2.8 mg/kg, whereas those for the other isomers were above 10 mg/kg. These flavor thresholds were at least a factor 1000 higher than odor thresholds reported for solutions in water.
COOKED WEIGHT AND SOLIDS LOSS OF AIR‐COOLED AND WATER‐COOLED FROZEN VEGETABLES
Authors: BOMBEN JOHN L. , HUDSON J. S. 
Published: August 2006

ABSTRACTThe final cooked weight and solids content of frozen vegetables were affected by the method used for cooling them after steam blanching. Previous work had established that frozen vegetables prepared by steam blanching and air cooling lost significantly less solids than by water cooling, but they had a lower frozen yield. Present work showed that the frozen vegetables that had been air cooled had a higher yield after cooking than did the water‐cooled ones. Much of the water lost in air cooling was regained by the vegetables when they were cooked, and although the loss of solids in cooking was about the same regardless of method of cooling, the overall loss of solids was greater for the water‐cooled vegetables.
COMPOSITION OF PISTACHIO KERNELS OF VARIOUS IRANIAN ORIGINS
Authors: KAMANGAR T. , FARSAM H. 
Published: August 2006

ABSTRACTIn order to establish the composition of pistachio kernels of various Iranian cultivars, nine samples from different origins were studied. The amounts of the constituents in 100g kernel were within the following ranges: moisture 2.5–4.1%; ash 2.2–2.5%; oil 55.2–60.5%; fiber 1.7–2.0%; protein 15.0–21.2%; carbohydrate 14.9–17.7%; Na 4.0–7.0 mg; K 1048–1142 mg; Ca 120–150 mg; P 494.0–514.5 mg; Fe 5.8–11.4 mg; Cu 1.0–1.4 mg; Mg 157.5–165.0 mg. The differences in values of different samples were not appreciable.
EFFECT OF GLUCOSE ON THE BACTERIAL SPOILAGE OF BEEF
Authors: SHELEF L. A. 
Published: August 2006

ABSTRACTGround beef with less than 2% added glucose showed typical spoilage characteristics by gram‐negative psychrophiles during refrigerated storage. In samples containing 2–10% glucose, acids produced at the expense of the carbohydrate lowered the meat pH from 5.8 to 5.0–5.2. This low pH persisted in the meat until all glucose was depleted. During this period growth of the predominant nonpigmented Pseudomonas organisms was hindered, and no spoilage characteristics such as slime and off‐odors were observed. When the glucose disappeared the meat pH started to rise. Incipient spoilage (off‐odors and tackiness) became apparent when a pH value of 6.0 was exceeded. Lactobacilli counts were slightly higher in glucose‐treated meat than in the control, but no bacterial shift was observed. Instead, the added glucose caused a shift in nutrient utilization by the spoilage microflora. Normally these bacteria attack the nitrogenous compounds in meat, resulting in production of alkaline by‐products and elevated meat pH. In the presence of glucose, the same microorganisms utilized the carbohydrate preferential to other compounds in the meat. The oxidatively formed acids lowered the meat pH, affected the growth rate of the spoilage bacteria and hence retarded spoilage. The addition of 2% glucose to ground beef prolonged its average shelf life at refrigerated temperatures from 5 days to 8–10 days.
ULTRASTRUCTURAL CHANGES DURING AUTOLYSIS OF RED AND WHITE PORCINE MUSCLE
Authors: ABBOTT M. T. , PEARSON A. M. , PRICE J. F. , HOOPER G. R. 
Published: August 2006

ABSTRACTThis investigation was undertaken to determine the ultrastructural changes in porcine muscle due to autolysis and their relationship to muscle fiber type. The red and white portions of aseptic porcine semitendinosus muscle were sliced, placed in sterile petri dishes, and stored at 10°C. Samples were taken periodically for pH measurements, bacterial counts and electron microscopic examination. No bacterial growth or significant pH changes were observed in the experimental tissues. White fibers appeared to be slightly more labile to autolysis than red fibers. However, the ultrastructural changes occurred in the same sequence for both fiber types. Mitochondria underwent cristae aggregation with a subsequent loss of cristae material. Nuceli were found to progressively shrink in size during storage with a concomitant concentration of the chromatin material. The I‐band was the area of the myofibril most susceptible to autolytic breakdown and vesicular structures were observed in all areas of myofibrillar degradation.
DIFFERENTIAL SCANNING CALORIMETRY (DSC) STUDIES ON THE STRUCTURES OF WATER‐ETHANOL MIXTURES AND AGED WHISKEY
Authors: KOGA KUNIMASA , YOSHIZUMI HAJIME 
Published: August 2006

ABSTRACTDSC measurements of water‐ethanol mixture in various ethanol concentrations were made in the temperature range from ‐160°C to +10°C. In the entire concentration range, eight peaks (peaks 1–8) were observed. The heat of every peak (J/g) remarkably changed at 40(V/V)% and 60% ethanol concentrations. At 40% ethanol concentration, the heat of peak 3 (endotherm at ‐58°C) was at its maximum, while the heat of peak 6 (exotherm at ‐100°C) was at its minimum. The melting point of ethanol in the mixture was ‐74°C when the concentration was below 40%, and ‐62°C when the concentration was above 40%. At 60%, the heats of peak 2 (exotherm at ‐52°C) and peak 6 were at their maxima. It is, therefore, considered that structural alterations of the mixture occur at 40% and 60%. Peak 3 was ascribed to the melting of strongly‐interacted water and ethanol. Similar thermogram patterns were obtamed by the DSC measurements of barley malt whiskey aged for 7 yr in a new oak barrel which was burnt brown and had previously been treated with sherry. However, by comparing the heat of peak 3 of whiskey with that of the mixture, it was known that the interaction between water and ethanol in the aged whiskey was more stronger than that in the water‐ethanol mixture.
EFFECT OF WATER ACTIVITY ON DISAPPEARANCE OF PATULIN AND CITRININ FROM GRAINS
Authors: HARWIG J. , BLANCHFIELD B. J. , JARVlS G. 
Published: August 2006

ABSTRACTSterile, ground barley, corn and wheat were adjusted to different water activities (aw) and intentionally contaminated with patulin and citrinin. Samples were incubated at 25°C at a relative humidity in equilibrium with their aw. Toxin levels were determined by thin‐layer chromatography (TLC) after different periods of incubation. Disappearance rates were greater in substrates with a higher aw. At aw= 0.70, estimates of half‐lives for patulin in barley, corn, and wheat were 12.7, 4.4 and 4.4 days, respectively; at an aw of 0.90, they were 6.8, 2.4 and 1.9 days. For citrinin, these values were 7.8, 15.5 and 11.9 days at aw= 0.70, and 1.8, 10.4 and 3.0 days at aw= 0.90. Because of these short half‐lives, grains that were responsible for a mycotoxicosis may, at the time of analysis, contain only low levels of these toxins.
TOXICOLOGICAL STUDY OF PATULIN IN MONKEYS
Authors: GARZA H. C. , SWANSON B. G. , BRANEN A. L. 
Published: August 2006

ABSTRACTPatulin 4‐hydroxy‐4H‐furo [3,2‐c] ‐pyran‐2(6H)‐one, a mycotoxin produced by certain Aspergillus and Penicillium species, has been found as a contaminant of apple products. Patulin has resulted in toxicological effects in mice and rats; however, little information is available on the oral toxicity of patulin to primates. In this study, pig‐tail monkeys (Macaca nemestrina) were given daily oral doses of patulin for a period of 4 wk. Four groups of two monkeys each were used. One group served as a control and the other groups were given daily dosages of either 5, 50 or 500 μg of patulin per kg of body weight. After 4 wk, the monkeys on 500 μg/kg were given daily dosages of 5 mg/kg for an additional two weeks. To administer appropriate dosages, patulin was dissolved in citric acid buffer and applied to sliced freeze‐dried bananas. Blood samples were taken weekly and hematology, serum protein elec‐trophoresis and levels of serum glutamate‐oxalacetate transaminase, alkaline phosphatase, blood urea nitrogen, cholesterol, protein, glucose, sodium and potassium were determined. No statistically significant changes were observed in these physiological parameters, with the exception of AP, which decreased as patulin dosages increased.
A MICROSCOPIC VIEW OF THERMAL‐PROCESSED WHEAT FLOUR
Authors: HANSEN L. P. , JONES F. T. 
Published: August 2006

ABSTRACTProtein fibril‐formation was lost as a result of heat treatments (108°, 150°, 174°C). Loss of starch granule‐btiefringence was more rapid in high moisture (33%) than in the low moisture (13%) flours at 108° and 150°C. Alpha‐amylase digestion rates of starch increased with processing temperatures, in general, and were related to heat‐produced physical changes. Basic information on starch granule structure of wheat as revealed by heat and enzyme treatments using the light microscope and scanning electron microscope is presented. The possible applications of the heated starches in food systems is discussed.
EFFECTS OF FOOD ANTIOXIDANTS ON PROSTAGLANDIN BIOSYNTHESIS
Authors: BOEHME M. A. , BRANEN A. L. 
Published: August 2006

ABSTRACTThis study was designed to determine the influence of t‐butylhydroquinone (TBHQ), butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and ascorbic acid on the biosynthesis of prostaglandins. Prostaglandin biosynthesis was monitored by determining the conversion of 14C‐dihomo‐gamma‐linolenic acid and 3 H‐arachidonic acid to prostaglandin E1 (PGE1), and prostaglandin E2 (PGE2), respectively, by the microsomal fraction of bovine seminal vesicles incubated under optimal conditions. The microsomal fraction converted in high yield, all‐cis 8,11,14 eicosatrienoic acid (dihomogamma linolenic acid) to PGE1 and all‐cis 5,8,11,14‐eicosatetraenoic acid (arachidonic acid) to PGE2 and in low yield, to prostaglandin F1α and F1α (PGF1α and PGF2β), respectively. Concentrations of 6.70 μM of BHA, 5.49 μM of TBHQ, and 100.6 μM of BHT resulted in a 50% inhibition of PGE1 biosynthesis, while concentrations of 3.08 μM of BHA, 6.07 μM of TBHO. and 93.0 μM of BHT resulted in a 50% inhibition of PGE2 biosynthesis in the’ systems used. 434.0 μM of ascorbic acid resulted in a 23% inhibition of PGE1 and a 43% inhibition of PGE2 biosynthesis. These results confirm that extremely low concentrations of food anti‐oxidants can interfere with prostaglandin biosynthesis.
EVALUATION OF THE PROTEIN QUALITY OF SINGLE‐CELL PROTEIN PRODUCED FROM MESQUITE
Authors: YANG H. H. , YANG S. P. , THAYER D. W. 
Published: August 2006

ABSTRACTCells of Pseudomonas JM127 were grown in a medium containing mesquite wood as the sole source of carbon. The nutritional value of the microbial protein thus produced was determined. The protein contained more lysine and methionine than the FAO/WHO amino acid pattern and the requirement of infant, child or adult. The net protein utilization measurements indicated that the biological value of protein in the intact single cells was inferior to that of casein. The net protein utilization and nitrogen digestability were significantly improved when the cells were mechanically homogenized.
TESTING TWO MODELS FOR THE TEMPERATURE DEPENDENCE OF THE HEAT INACTIVATION RATE OF Bacillus stearothermophilus SPORES
Authors: JONSSON U. , SNYGG B. G. , HäNULV B. G. , ZACHRISSON T. 
Published: August 2006

ABSTRACTSpores of B. stearothermophilus were heated in a neutral phosphate buffer at temperatures between 111°C and 125°C. A statistical analysis was made to find out how well the temperature dependence of the inactivation rate constants could be described by the Arrhenius equation and the commonly used z‐value. The results showed that both models are very good linear regression models, but have a significant lack of fit. Far reaching extrapolations of data by using these models, for example, to very high temperatures should therefore be avoided.
QUEST FOR VIRUSES ASSOCIATED WITH OUR FOOD SUPPLY
Authors: KOSTENBADER KENNETH D. , CLIVER DEAN O. 
Published: August 2006

ABSTRACTWe looked for viruses associated with foods during processing and retailing. Novel test methods included inoculating up to 1.4 ml of sample extract per square centimeter of tissue culture monolayer and transferring inoculum from one type of culture to another. Some viruses, apparently of animal origin and noninfectious for man, were found in two of five plants processing animal products. Samples representing processing of vegetable products (two plants), intestinal infections in processing personnel (13 plants), and retail foods (a total of 60 samples purchased from five stores) gave negative results. The level of human viruses associated with the U.S. food supply is apparently below what such a survey can detect.
INFLUENCE OF HEAT TREATMENT ON THE QUALITY OF VEGETABLES: ORGANOLEPTIC QUALITY
Authors: HAYAKAWA KAN‐ICHI , TIMBERS GORDON E. , STIER ELIZABETH F. 
Published: August 2006

ABSTRACTGreen beans, corn, peas and asparagus, which were filled in 211 × 011 cans, were subjected to various heat treatments in order to determine the values or reaction kinetic parameters for the thermal destruction of organoleptic quality. Shortly after these treatments, samples were subjected to flavor panel evaluation. Frozen vegetables were used as control samples for the evaluation. Since there were significant heating and cooling lags, each thermal process was mathematically converted to an idealized process with no lag's in the temperature response of sample food. This conversion is based on the use of a mass average sterilizing value estimated from a temperature history curve determined at the center of a can of sample food. Organoleptic quality destruction curves were obtained by plotting the common logarithm of isothermal heating time at which the quality of treated samples became objectionably poor against temperature. From the slope of these curves, the z values were obtained. These values are 52°F for green beans, 57 for corn, and 51 for peas. The z value was not determinable for the thermal destruction of quality in asparagus because of its special response to heat treatments.
LOW TEMPERATURE AIR DRYING OF CARROT CUBES
Authors: SCHMIDT F. W. , CHEN Y. S. , KIRBY‐SMITH M. , MacNElL J. H. 
Published: August 2006

ABSTRACTIndividual frozen carrot cubes were suspended on wires and dried in a stream of low temperature dry air. One of the cubes was suspended on a thermocouple. During drying the weight and temperature of the product and the specific humidity, velocity and temperature of the air were recorded. An analytical model, utilizing the concept of external and internal resistances to the transfer of heat and mass, was developed for the prediction of the drying rate. The experimental data were used to determine a functional relationship between the internal resistances and the fraction of the original moisture remaining in the product. The drying rates predicted were in good agreement with experimental results.