bluuebunny/crossref_metadata_2025_split huggingface dataset:
Sulphatoxymelatonin excretion in older people: Relationship to plasma melatonin and renal function
Authors: Basket Jonathan J. , Cockrem John F. , Antunovich Tony A. 
Published: February 2007

Baskett JJ, Cockrem JF, Antunovich TA. Sulphatoxymelatonin excretion in older people: Relationship to plasma melatonin and renal function. J. Pineal Res. 1998; 24:58–61. © Munksgaard, CopenhagenAbstractIn order to validate measurement of urinary sulphatoxymelatonin as an accurate method of estimating plasma melatonin secretion in older people, we compared 24 h plasma melatonin secretion and sulphatoxymelatonin excretion with renal function in 20 subjects 62–89 years of age. There was a good correlation between plasma and urinary sulphatoxymelatonin over the same 24 h period (R2= 0.797) and no relationship between creatinine clearance and sulphatoxymelatonin excretion (R2= 0.075). The results suggest that sulphatoxymelatonin excretion estimation is a good surrogate measurement of plasma melatonin secretion in older people, at least across the range of creatinine clearance for the subjects in the study, 0.41–1.81 ml/sec.
Effect of estrogen on melatonin synthesis in female peripubertal rats
Authors: Okatani Yuji , Hayashi Kazutoshi , Watanabe Kazushi , Morioka Nobuyuki , Sagara Yusuke 
Published: February 2007

Okatani Y, Hayashi K, Watanabe K, Morioka N, Sagara Y. Effect of estrogen on melatonin synthesis in female peripubertal rats. J. Pineal Res. 1998; 24:67–72. © Munksgaaard, CopenhagenAbstractOur objective was to evaluate the effect of estrogen on the synthesis of melatonin in female rats during the peripubertal period. The level of melatonin and of N‐acetyl serotonin (NAS) and the activity of N‐acetyltransferase (NAT) and of hydroxy‐indole‐O‐methyltransferase (HIOMT) were determined in homogenates of pineal glands from peripubertal female Sprague‐Dawley rats in the mid‐dark during the daily light/dark cycle between 4 and 10 weeks of age. Ovariectomy was performed and daily administration of estradiol benzoate (E2B) was initiated at 6 weeks of age. A peak in the pineal level of melatonin and NAS and in NAT activity was observed in untreated (control) rats with intact ovaries at 6 weeks. Thereafter, HIOMT activity increased and remained unchanged. Ovariectomy at week 6 led to significant increases in the level of melatonin and of NAS and in NAT activity at week 8. At week 10, NAT activity was similar to that of control animals, but melatonin and NAS levels were slightly elevated. Ovariectomy did not affect HIOMT activity. The subcutaneous injection of a low dose (0.1 μg/day) of E2B suppressed the ovariectomy‐induced elevation of levels of melatonin and NAS and of NAT activity, similar to that seen in rats with intact ovaries. A higher dose of E2B (1.0 (μg/day) reduced the activity of NAT and HIOMT to values significantly below the control values. Results suggest that estrogen modulates the nocturnal synthesis of melatonin by the pineal gland in peripubertal female rats. The decline in melatonin synthesis during puberty may be related to an increase in the estrogen level. The inhibitory effect of estrogen in melatonin synthesis appeared to be mediated by the modulation of NAT activity.
Melatonin interaction with magnesium and zinc in the response of the striatum to sensorimotor cortical stimulation in the rat
Authors: Eseames G. , Acuna‐Castroviejo D. , Lebn J. , Vives F. 
Published: February 2007

Eseames G, Acuña‐Castroviejo D, León J, Vives F. Melatonin interaction with magnesium and zinc in the response of the striatum to sensorimotor cortical stimulation in the rat. J. Pineal Res. 1998; 24:123–129. © Munksgaard, CopenhagenAbstractThe sensorimotor cortex (SMCx) sends numerous projections to the striatum. These projections are excitatory and glutamate mediated. Glutamatergic receptors, specifically those of NMDA type‐receptors, are closely related to excitotoxicity. Thus, in some circumstances, an excess of Ca2+ influx through NMDA channels alters neuronal metabolism and may become lethal for the cell. Two other divalent cations, Mg2+ and Zn2+, have inhibitory effects on NMDA receptors. Magnesium ions exert a voltage‐dependent block of the NMDA calcium channel, whereas zinc ions exert a voltage‐independent NMDA block. In the present work, the effects of iontophoresis of Mg2+ and Zn2+ on the striatal response to SMCx stimulation were studied. Moreover melatonin, an indoleamine with anticonvulsant properties and inhibitory effects on the NMDA receptor, was also iontophorized alone or in combination with Mg2+ and Zn2+. Single pulse electrical stimulation of SMCx produced an excitatory response in the striatum. Iontophoresis of melatonin, Mg2+ and Zn2+ produced a potent attenuation of the excitatory response of the striatum to SMCx stimulation, although the latency of the effect of melatonin was longer than those of Mg2+ and Zn2+. When these cations were simultaneously ejected with melatonin, additive inhibitory effects were recorded. These observations suggest that the inhibitory effects produced by Mg2+ and Zn2+ and melatonin are produced via different processes, and thus the inhibitory role of melatonin on the NMDA receptor activity is exclusive of a direct action on the NMDA calcium channel.
EFFECT OF TEMPERATURE AND WATER CONCENTRATION DURING PROCESSING ON FOOD QUALITY
Authors: THIJSSEN H. A. C. , KERKHOF P. J. A. M. 
Published: February 2007

ABSTRACTWater content and temperature during food processing have a pronounced influence on the rates of those changes in food properties which are the object of the process such as reduction in water content or sterilization. However, they also strongly influence adverse side effects such as browning, loss of nutrients or shrinking. When the effects of temperature and water concentration on the process rates of the desired and adverse processes are known, the processes can be optimized. An example of the optimization procedure is given for the spray drying of heat‐labile aroma containing liquid foods. Both temperature and moisture content of the droplets change with time in spray‐drying. In a second example a new and simple calculation method is introduced for the optimization of quality retention in the sterilization of packed foods.
A REVIEW OF FUNDAMENTAL AND ENGINEERING ASPECTS OF EXTRUSION OF BIOPOLYMERS IN A SINGLE‐SCREW EXTRUDER
Authors: BRUIN S. , VAN ZUILICHEM D. J. , STOLP W. 
Published: February 2007

ABSTRACTA review of fundamental and engineering aspects of extrusion in a single‐screw is given. Attention is focussed on flow patterns, flow rates, residence time distributions and power consumption as a function of extruder design and screw rotation speed. The relationship for these engineering variables in extrusion of a purely Newtonian liquid and a power law liquid are reviewed. Where possible these relationships are compared with experimental results from the literature (corn‐grits) and with our own measurements on biopolymers (corn‐grits, defatted soy flour, modified di‐amylopectin).
DESIGN AND MODELING OF A CAPILLARY FOOD EXTRUDER
Authors: MORGAN RONNIE G. , SUTER DWAYNE A. , SWEAT VINCENT E. 
Published: February 2007

ABSTRACTA simple capillary ram food extruder was designed, constructed and mathematically modeled. The mathematical model was developed from a group of meaningful dimensionless parameters derived from a dimensional analysis of the extruder. This approach to modeling greatly reduced the number of experiments required to determine the model equation constants.Commercial defatted soy flour was used to conduct tests for validating the model. Flour moisture content, die length and die diameter were varied with all other variables remaining constant. Pressure loss through the extruder was the measured variable.The mathematical model fit the observed data accurately. It is proposed that once all experimental constants are determined, the general model may be used to determine rheological and thermodynamic data for doughs during extrusion processes. These data may then be used to develop certain rheological material functions.
RETENTION OF SPARINGLY SOLUBLE VOLATILE COMPOUNDS DURING THE FREEZE DRYING OF MODEL SOLUTIONS
Authors: SMYRL T. G. , LeMAGUER MARC 
Published: February 2007

ABSTRACTThe retentions of terpenic essential oil components (carvone, pulegone and piperitone) and non‐terpenic essential oil components (eugenol and m‐anisaldehyde) were measured during the freeze drying of model aqueous solutions. Model solutions contained sucrose, glucose, sodium chloride or gum arabic which are all common food components. The percent retentions of these slightly soluble flavoring compounds were found to increase with increased initial solids concentration, decreased initial volatile content, increased sample thickness, increased freezing rate and the absence of an additional sparingly soluble volatile.
BREAKAGE OF RICE DURING MILLING — COMPARISON AMONG DIFFERENT SHELLERS1
Authors: SWAMY Y. M. INDUDHARA , BHATTACHARYA K. R. 
Published: February 2007

ABSTRACTA medium‐long, semislender variety of paddy was shelled using four types of shellers (rubber roll, centrifugal, disc under‐runner, McGill) followed by pearling with a McGill miller. Grain breakage during shelling was the least in the rubber roll. But the less the breakage during shelling, the more it was during pearling. As a result, the rubber roll gave considerable advantage after low and medium degrees of milling, but only a marginal advantage at high milling. Total rice breakage was equal to or less than the content of defective grains in the original paddy depending on the sheller.
TEMPERATURE DISTRUBITIONS AND LIQUID‐SIDE HEAT TRANSFER COEFFICIENTS IN MODEL LIQUID FOODS IN CANS UNDERGOING FLAME STERILIZATION HEATING
Authors: MERSON R. L. , LEONARD S. J. , MEJIA ERNESTO , HEIL J. 
Published: February 2007

ABSTRACTHeat transfer studies were performed with clay suspensions and sugar solutions in 303 × 406 cans heated singly in a flame process simulator. Experimental results show that the can wall temperature does not reach excessive temperatures and that the temperature distribution throughout the can is uniform. The slowest heating point was on the axis near the end of the can but this temperature lagged the center temperature by less than 3°C even with adverse heating conditions (i.e., no head space).The liquid‐side heat transfer coefficient in 60% sucrose solution at 30 rpm was measured to be 466 ± 34 W/m2K based on the cylindrical area of the can. Rotational speed had only a small effect on heating rate in the range of 10 to 120 rpm.
EFFECT OF DEFORMATION RATE AND MOISTURE CONTENT ON RICE GRAIN STIFFNESS1
Authors: CHATTOPADHYAY P. K. , HAMANN D. D. , HAMMERLE J. R. 
Published: February 2007

ABSTRACT Grains of brown rice, paddy variety IR‐8, were subjected to two types of uniaxial compressive loading, constant displacement rate and sinusoidally varying stress, to determine behavior over a wide range of time scale. Grains from four different moisture level groups were used. With a time decrease from 120 to 1.6 × 10−4s the relaxation modulus increased 15, 25, 16 and 20 fold at respective moisture contents of 12, 17, 22 and 27%. A master relaxation curve for each moisture content is presented. Understanding the viscoelastic behavior of brown rice as a function at time and moisture content is basic to the solution of stress‐strain analysis problems.
THERMAL CONDUCTIVITY AND DIFFUSIVITY OF SHELLED CORN AND GRAIN
Authors: KUSTERMANN MARTIN , SCHERER REINHOLD , KUTZBACH HEINZ DIETER 
Published: February 2007

ABSTRACT Increasing energy costs have stressed the importance of calculation of heat and mass transfer in a grain bulk in order to be able to optimize drying facilities. Therefore values for the thermal conductivity and diffusivity of grain and especially shelled corn were determined. The investigations were carried out for single kernels as well as for grain and corn in bulk. Thermal conductivity and diffusivity were found to be mainly dependent on moisture content. Regression analyses showed a good correlation between moisture content and thermal conductivity or diffusivity, respectively.
THE THERMAL PROPERTIES OF FROZEN INVERT SUGAR SOLUTIONS
Authors: KEPPELER R. A. , ARBOLEDA JOSE R. 
Published: February 2007

ABSTRACTThe thermal conductivity, thermal diffusivity, apparent heat capacity and density of frozen invert sugar solutions were found for 40, 50, 60 and 95% sugar inversion, each in concentrations from 2 to 35%, between ‐40°C and 3.9°C at 2.78°C temperature intervals. The apparatus and instrumentation used was identical with that reported by Keppeler and Boose (1970).
HYDROGEN IONS PROFILES, APPARENT MOBILITY AND DISAPPEARANCE DURING COOKING OF MEAT EMULSION—2. CYLINDRICAL GEOMETRY
Authors: MITTAL GAURI S. , BLAISDELL JOHN L. 
Published: February 2007

ABSTRACTThe modeling techniques developed in the first part of this series were applied to describe the hydrogen ion profiles in meat emulsion in cylindrical shape during thermal processing at temperatures >58°C. The model was verified with experimental data collected at various processing conditions and the compositions of the product. An increase of 0.27 to 0.50 pH units was recorded in the processed product. The values of reaction rate constant varied between 0.88 to 2.90 1/h and the diffusivity of H+ was constant at 0.2E‐5 m2/h.
A NEW EMPIRICAL MODEL TO SIMULATE TRANSIENT SHEAR STRESS GROWTH IN SEMI‐SOLID FOODS1
Authors: MASON PHILLIP L. , BISTANY KAREN L. , PUOTI MARIA G. , KOKINI JOZEF L. 
Published: February 2007

ABSTRACTA family of models has been developed which has the ability to simulate transient shear stress growth in foods. The models can be written as follows:Three relaxation terms (seven parameters) are necessary to stimulate transient shear stress growth for stick butter, tub margarine and peanut butter at shear rates of 10 s−1 and 100 s−1.At small times the model tends to:which simulates the stress growth part of the curve. At long times the models tend to the power‐law. The series of relaxation terms allows for the introduction of several time scales in the relaxation behavior of each food.
THE EFFECTS of GAS INJECTION ON the EFFICIENCY of THERMAL ENERGY UTILIZATION IN SPRAY DRYING1
Authors: ROMERO‐FERRER D. E. , AMUNDSON C. H. , HILL C. G. 
Published: February 2007

ABSTRACTFactorial experimental designs were used to study the effects of gas injection on the efficiency of thermal energy utilization in evaporation by spray drying. Both the main effect and the interactions of this variable with feed pressure, feed concentration, nozzle size, and drying temperature were investigated. the use of gas injection led to a decrease in the thermal energy required for evaporation. the magnitude of this effect was larger at the lower levels of feed pressure, feed concentration, and drying temperature. However, this does not imply that spray drying is more energy efficient than such alternative modes of water removal as multi‐effect evaporation and reverse osmosis.
CALCULATION of an APPROXIMATE COOLING CURVE FOR COOKED ROAST BEEF1
Authors: NOLAN E. J. 
Published: February 2007

ABSTRACTOn June 1, 1983, the Food Safety and Inspection Service of the U.S. Department of Agriculture issued a final regulation regarding cooking and cooling requirements for roast beef. This regulation includes a specification of the time that the cooked roast may be exposed to temperatures in the range 120°F (332K) and 55°F (285.93K), no more than 6h, and that chilling must continue until the center temperature reaches 40°F (277.6K) before packaging. the purpose of this work was to suggest means by which processors may estimate these temperature limits. Several measured temperature profiles at the center of the roasts were obtained from beef processors, h was found that the measured temperatures obtained during the cooling of cooked roasts by ice water, may be predicted satisfactorily by methods described in this paper. Cooling with cold air introduces a boundary layer resistance to heat transfer and possibly also mass transfer because of potential evaporation of water. However, in this latter case further investigation is needed to determine its effect on the cooling of moist food products; the use of heat transfer considerations alone gave reasonable agreement with measurement in this particular instance. It appears that ice water velocities should be kept in excess of about 0.076 m/s to ensure that minimal surface resistance to heat transfer occurs during cooling; ice water velocities in the order of 0.15 m/s seem to lead to excellent cooling conditions.
CONCENTRATION of ORANGE JUICE BY REVERSE OSMOSIS
Authors: MEDINA BENJAMIN G. , GARCIA ALBERT 
Published: February 2007

ABSTRACTOrange juice was concentrated by RO up to 50% hydraulic recovery with a polyamide membrane. Permeate fluxes and solute recoveries were determined at transmembrane pressures of 6.21 and 4.14 MPa. Pectinase treatment was required to prevent fouling and to allow Cleaning in Place procedures. Enzymatic treatment did not affect permeate flux or solute recoveries. Overall recovery of sugars, organic acids, and flavor‐volatile components was approximately 93%.
A FINITE ELEMENT METHOD to MODEL STEAM INFUSION HEAT TRANSFER to A FREE FALLING FILM
Authors: McCARTHY KATHRYN L. , MERSON RICHARD L. 
Published: February 2007

ABSTRACTThis work is a theoretical and experimental analysis of heat transfer to a free falling film of homogeneous fluid food. Fluid falls vertically in a thin film through a stagnant steam environment. the thermal energy equation governing the steady state heat transfer is solved numerically by a finite element method. the Froude number and the Peclet number characterize the fluid flow and heat transfer. Water was used as the experimental test fluid in the steam infusion unit. Average fluid temperatures measured as a function of position compare well with model predictions. the model was incorporation into a kinetic model to predict the extent of microbial destruction expected with the time/temperature treatment.
A SIMPLIFIED ANALYTICAL MODEL FOR FREEZING TIME CALCULATION IN BRICK‐SHAPED FOODS
Authors: ILICALI COŞKAN 
Published: February 2007

ABSTRACTA simplified analytical model for the freezing time prediction of brick‐shaped foodstuffs was developed. It was assumed in the model that the solution to the unsteady, one‐dimensional heat conduction equation with constant thermophysical properties was valid during cooling and freezing for each of the three directions of the brick‐shaped food. Cooling and freezing times were calculated by superposition of the solutions of the unsteady, one‐dimensional heat conduction equation with constant thermophysical properties for each direction. the latent heat effects were incorporated into an effective thermal diffusivity term. the predictions of the model were compared to the available experimental data on freezing of two‐ and three‐dimensional bricks and to the experimental data obtained in this research for the freezing of ground beef and mashed potato bricks. Mean errors varying between ‐6.3% and 2.3%, and standard deviations from the mean being between 6.6% and 14.0% were obtained for the data sets considered.
APPARENT CONCENTRATION: A METHOD to PREDICT the FLOW PROPERTIES of VISCOUS FOODS FOR PROCESS APPLICATIONS
Authors: HÄRRÖD MAGNUS 
Published: February 2007

ABSTRACTCompared with traditional methods, the prediction of flow properties of starch pastes is greatly improved with the new apparent concentration method proposed in this study. the new method considers the effects on the flow properties of minor variations in the preparation procedure and the composition of the product. the deviations with the new method range from ± 10% for high‐viscosity pastes down to ‐30% for low‐viscosity pastes. the deviations are mainly due to the time dependency of the shear stress, as these effects are considerable for starch pastes, but have not been considered in the modelling in this work. Successful use of the apparent concentration method requires a reference model with known parameter values, a simple rheological measurement on the actual product, and appropriate calculations. the simple measurement can be performed on‐line or in the laboratory. A special residual analysis was developed to make it possible to split up the differences between observed and predicted values and attribute the parts to the following factors: measuring instrument, changes in the sample during the measuring process, model, parameter values, and the concentration used in the prediction. This residual analysis made it possible to identify the weakest link in the predictions.
CENTERPOINT NUTRIENT DEGRADATION IN HEAT PROCESSED CONDUCTION HEATING FOOD MODEL
Authors: RAMASWAMY H. S. , GHAZALA S. 
Published: February 2007

ABSTRACTA methodology was developed for the evaluation of centerpoint nutrient degradation in conduction heating canned food subjected to thermal processing. the methodology involved sealing of 75μL aliquote of test solution in a leakproof pressure‐stable stainless steel capsule, placing the capsule at the geometric center of a can filled with a conduction heating simulated food prior to the closure, and recovering the capsule and analyzing the contents following a given thermal treatment. Experiments carried out using aqueous solutions of ascorbic acid and thiamine indicated good reproducibility of the results. Employing kinetic data for thermal destruction of the nutrients and center temperature‐time history of the food simulant obtained from several simultaneously processed cans, the centerpoint nutrient retention predicted by several models agreed favorably with the experimental results.
SIMULATION of CANOLA and BARLEY DRYING IN A DEEP BED
Authors: CENKOWSKI STEFAN , MUIR WILLIAM E. , JAYAS DIOVIR S. 
Published: February 2007

ABSTRACTA mathematical model for a radial, continuous‐crossflow dryer was modified and used to simulate the drying process in a fixed bed dryer. the predictions of the adapted model were compared with experimental test results for canola drying at the following drying conditions: airflow rates of 0.4 and 0.6 kg/(m2s), inlet air humidity 0.098 and 0.0114 kg/kg of dry air, initial grain moisture content 0.221 and 0.251 kg/kg dry basis. In both tests the inlet drying air temperature was kept at an average of 67.5°C. At the end of canola drying, the mean drying air temperature predicted by our model was within 1°C of the measured temperature and the mean predicted moisture content was within 0.5% of the measured moisture content, dry basis. Also, our model was verified against experimental results for barley published by other authors and against predictions from a published model for barley. the predictions from our model were in good agreement with the published experimental and predicted data. Simulations results for canola and barley drying in the same thickness of a deep bed were compared. Simulations were conducted to investigate the effects of canola properties such as bulk density and dryinig conditions of air such as airflow rate and air humidity on drying in deep beds of canola.