bluuebunny/crossref_metadata_2025_split huggingface dataset:
Comparison of Broiler Tissues for Oxidative Changes After Cooking and Refrigerated Storage
Authors: ANG C.Y.W. 
Published: August 2006

ABSTRACTBroiler parts were cooked in water as: split breast without bone, leg without bone, skin, liver, and depot fat. Cooked tissues from one side of the birds were analyzed for initial thiobarbituric acid (TBA) numbers while tissues from the other side were ground and analyzed after 5 days storage at 4°C. The greatest increases in TBA numbers were found in liver and breast meat followed by leg meat, skin and depot fat. The oxidation rate during storage was positively correlated with protein, water, phospholipids and nonheme iron content and negatively correlated with total lipids or neutral lipids. Major constituents might affect the tissue stability by influencing the physical or environmental conditions for oxidation process.
Effect of Enzymatic Digestion, pH and Molecular Weight on the Iron Solubilizing Properties of Chicken Muscle
Authors: POUTZ M.L. , CLYDESDALE F.M. 
Published: August 2006

ABSTRACTThe effects of a simulated gastrointestinal pH, enzymatic digestion and molecular weight (MW) on the iron solubilizing properties of a heated dilute salt insoluble fraction of chicken muscle were examined. The solubility of 50 ppm added FeCl3 increased linearly from 0–260 min during pepsin digestion. The total soluble iron reached a maximum concentration following a 120 min pepsin‐30 min pancreatin digestion, with pepsin digestion products ranging in MW from 6200–2500. Solubilization capacity, defined as an in vitro measure of total iron bioavailability, did not correlate to binding by free sulfhydryl groups. The soluble low molecular weight iron chelates found may explain, in part, the mechanism by which the “meat factor” enhances iron bioavailability.
Nutritional Quality of Great Northern Bean Proteins Processed at Varying pH
Authors: EICHER N. J. , SAITERLEE L. D. 
Published: August 2006

ABSTRACTHeating whole dry beans at pH well above or below their average protein isoelectric point of 6.3, results in significant increases in protein digestibility, as measured by the rat NPR assay. Yet the nutritional quality of these pH‐adjusted beans was lower than that for conventionally cooked dry beans due to the loss of cysteine/cystine (Cys) from the beans during the long pH adjustment step as well as the increased sensitivity of Cys to heat at alkaline pHs. In contrast pH adjusted bean flour slurries, after rapidly drying (40 set) on a double drum drier, yielded products having a high protein digestibility (>80%), low trypsin inhibitor content (< 10mg TI/g protein) and showing little or no loss of Cys.
Effect of Chilling Exposure of Tomatoes During Subsequent Ripening
Authors: CHENG T.‐S. , SHEWFELT R.L. 
Published: August 2006

ABSTRACTMature green tomatoes were stored at 4°C, ≥ 90% RH, for up to 39 days and transferred to 21°C, ≥ 90% RH, for further ripening. After 15 days of chilling exposure, stimulation of C2H2 production and increased susceptibility to decay were observed when the fruit was ripened at ambient temperatures. As chilling exposure increased, C2H4, production upon removal to 21°C returned to the level of the control. Irreversible inhibition of color development was observed in fruit exposed to 4°C for 34 days and an increase in CO2 production was noted upon warming of tomatoes chilled for 39 days.
Solubilization of Cell Wall Bound, Thermostable Pectinesterase from Valencia Orange
Authors: WICKER L. , VASSALLO M.R. , ECHEVERRIA E.J. 
Published: August 2006

ABSTRACTComplete solubilization of citrus pectinesterase is not effected by alkaline salt buffers but is partially enhanced after degradation of the cell wall by pectinase and cellulase. After heating at 70°C for 2 min, the pectinesterase fractions solubilized after enzymatic cell wall degradation possessed three times the residual activity of the pectinesterase fractions solubilized by alkaline salt buffer. Isoelectric focusing prints of pectinesterase activity and SDS polyacrylamide gel electrophoresis suggest increased solubilization of a heat stable pectinesterase isozyme after cell wall degradation.
Starch Transformation During Banana Ripening: The Amylase and Glucosidase Behavior
Authors: GARCIA ELISABETH , LAJOLO FRANCO M. 
Published: August 2006

ABSTRACTBanana starch disappearance during ripening originated at the central portion of the fruit radiating, afterwards, to the surface; the amylose/amylopectin ratio remained constant during the process. The amyloplast was investigated by light and scanning electron microscopy. The surface of starch granules was smooth, and the unique modification obsenred during ripening was the reduction of the granule dimensions; at advanced ripening stages, some striations were detected on the surface of both small and large granules. Several amylolytic enzymes were followed during banana ripening. Seven amylases were detected at all stages, presumably three a‐ and four p‐amylases and, like glucosidases, their activity increased at the climacteric phase; only p‐amylase activity increased before the onset of the respiratory peak. For the first time α‐l, 6‐glucosidase activity was detected in banana.
Effect of Blanching and Drying on Pectin Constitutents and Related Characteristics of Dehydrated Peaches
Authors: LEVI AHARON , BEN‐SHALOM NOACH , PLAT DAVID , REID DAVID S. 
Published: August 2006

ABSTRACTThe effects of sulfuring, blanching, dehydration, and storage (of dehydrated fruits), on the pectic constitutents and other characteristics of peaches are reported. Adequate blanching stabilized pectins of the dehydrated peaches so higher rehydration capacity and lower rehydration losses were observed after 5 min blanching. Increase in degradation was observed in nonblanched or 1.5 min heat‐treated fruits, which resulted in lower rehydration capacity. A significant correlation was found between the contents of total pectin and protopectin fractions and the firmness or rehydration ratio of the peaches. Thus, pectin, one of the major cell‐wall and intercellular tissue components, plays a significant role in determining the textural‐structural characteristics of dehydrated fruits.
Cherimoya (Annona cherimola Mill) Polyphenoloxidase: Monophenolase and Dihydroxyphenolase Activities
Authors: MARTINEZ‐CAYUELA MARINA , DE MEDINA LUIS SANCHEZ , FAUS MARIA JOSE , GIL ANGEL 
Published: August 2006

ABSTRACTPolyphenoloxidase (PPO) from cherimoya epicarp catalyzed the hydroxylation of monphenols like L(−)tyrosine, tyramine, and p‐cresol (monophenolase activity), and oxidation of o‐dihydroxyphenols like catechol and L‐DOPA (dihydroxyphenolase activity). The hydroxylation of monophenols occurred after a lag period which was shortened by diphenols. The Km values indicated a low affinity of PPO to the substrates. Aliphatic mono‐ and dicarboxylic acids and sugars did not show any inhibitory effect on PPO cherimoya epicarp. Cysteine and mercaptoethanol, but not ascorbic acid, appeared to be protective agents of PPO cherimoya epicarp.
Effects of Phage Concentration, Bacterial Density, and Temperature on Phage Control of Beef Spoilage
Authors: GREER G. GORDON 
Published: August 2006

ABSTRACTRetail beef steaks, inoculated with graded amounts of a Pseudomonas spp. and homologous phage, were subjected to a range of retail case temperatures to assess the significance of any interactive effects upon retail case life. The potential of phage to increase the case life of beef was unaffected by temperature within the range 1–10°C but was significantly influenced by the interactive effects of initial bacterial density and phage concentration. A maximum increase in the retail case life of beef, from 3.4 to 6.4 days, required initial bacterial densities of 4.6 × 103 CFU/cm2 and phage concentration of 9.7 × 107 PFU/ cm2.
Identification of Geosmin as the Major Muddy Off‐flavor of Louisiana Brackish Water Clam (Rangia cuneata)
Authors: HSIEH T. C.‐Y. , TANCHOTIKUL U. , MATIELLA J.E. 
Published: August 2006

ABSTRACTThe major compound responsible for the objectionable muddy or musty/earthy off‐flavor in Louisiana brackish water clams (Rangia cuneata)was positively identified as geosmin (trans‐1,10‐dimethyl‐trans‐g‐de‐calol), based on gas chromatographic retention times, electron ionization mass spectra, and odor characteristics. Confirmation was based on analysis of authentic geosmin under experimental conditions comparable to those of the clam samples.
Utilization of Endo‐Polygalacturonase from Kluyveromyces fragilis in the Clarification of Apple Juice
Authors: GOMEZ‐RUIZ L. , GARCIA‐GARIBAY M. , BARZANA E. 
Published: August 2006

ABSTRACTEndo‐polygalacturonase (endo‐PG) from Khyveromyces fragilis produced on whey was used for the clarification of apple juice and its efficacy was compared with that of a commercial pectinase. Endo‐PG was recovered from the fermentation broth with a yield of 60.7% and a purification factor of 3.85. Clarification experiments were conducted at 30°C and 50°C for different times. No significant statistical differences in the final turbidity were observed at the 1% level for samples treated with either enzyme. It was concluded that endo‐PG could be successfully used in the process of clarification of apple juice.
Quantitative Analysis of γ‐Nonalactone in Wines and Its Threshold Determination
Authors: NAKAMURA S. , CROWELL E.A. , OUGH C.S. , TOTSUKA A. 
Published: August 2006

ABSTRACTThirty‐eight California and French wines were analyzed for γ‐nonalactone by Freon extraction and gas chromatography. The California white wines had from 0 to 16 pg/L (average for 6 samples was 7 μg/L and the red wines from 12 to 43 μg/L (average for 20 samples was 24 μgL). French red wines obtained similar amounts, 14 to 41 μgL (average for 12 samples was 21 μgL). The sensory threshold for γ‐nonalaconte was determined to be 30 μg/L.
Species Identification of Raw and Boiled Shrimp by a Urea Gel Isoelectric Focusing Technique
Authors: AN H. , MARSHALL M.R. , OTWELL W.S. , WEI C.I. 
Published: August 2006

ABSTRACTIsoelectric focusing (IEF) using 9.2M urea and 6.2% (v/v) ampholytes in a polyacrylamide gel was used to separate protein banding patterns for species identification of pink, white and rock shrimp. A 17‐hr focusing time was used. IEF of water extracts of raw shrimp showed excellent banding patterns useful for distinguishing each shrimp species. For cooked shrimp, water and sodium dodecyl sulfate (SDS) were better protein extractants. Detection of shrimp species in a mixture was difficult due to similar banding patterns between closely related species.
Processing, Sensory and Chemical Properties of Wieners prepared from CO2, Brine and Conventionally Chilled Beef Raw Materials
Authors: ABU‐BAKAR A. , REAGAN J.O. , VAUGHTERS H.M. , TOWNSEND W.E. , CARPENTER J.A. , MILLER M.F. 
Published: August 2006

ABSTRACTWieners were prepared from CO2‐chilled hot‐boned beef, brine‐chilled hot‐boned beef, and conventionally chilled beef raw materials after 0, 7, 14, and 21 days of storage (2°C) in chub packages. Chilling method had little influence on the extractability and emulsifying capacity of salt‐soluble proteins. Processing yields and sensory ratings for the wieners prepared from hot‐boned beef were either equal to or superior to those prepared from cold‐boned beef. Sensory panel ratings indicated that weiners may be processed from pre‐rigor beef without a loss in palatability. Results from this study indicate that chilling hot‐boned beef with CO2 or with brine does not significantly alter its functional properties as a sausage raw material.
Effects of Calcium, Sucrose, and Aging on the Texture of Canned Great Northern Beans (Phaseolus vulgaris, L.)
Authors: HE FENJIN , PURCELL ALBERT E. , HUBER CLAYTON S. , HESS WILFORD M. 
Published: August 2006

ABSTRACTFactors affecting hardness of canned Great Northern beans (Phaseolus vulgaris, L.) were investigated. Addition of calcium significantly increased the hardness of processed beans; however, the calcium content usually found in hard culinary water supplies did not cause good quality beans to be unacceptably hard when processed. Firmer processed beans had a higher calcium uptake and lower water absorption. Sucrose increased the hardness of processed beans. Sucrose and calcium were synergistic in their firming action. Beans stored at high temperature and humidity for a prolonged period of time became firmer when processed and more sensitive to calcium hardening and to the synergistic effects of calcium and sucrose.
Comparison of Methods Used to Characterize Water Imbibition in Hard‐To‐Cook Beans
Authors: PLHAK L.C. , CALDWELL K.B. , STANLEY D.W. 
Published: August 2006

ABSTRACTThe traditional gravimetric and volumetric methods of measuring water imbibition were compared to a new method, water‐holding capacity, to study water uptake in black bean cotyledons with and without the hard‐to‐cook defect. Water‐holding capacity was found to be more reliable in measuring water taken up by the cotyledon since the former methods measure gross water uptake, including a layer of bulk water existing between the seedcoat and cotyledons of hard‐to‐cook beans. Total water uptake, as measured by the water absorption method, was greatest for hard‐to‐cook beans. Using the water‐holding capacity method, however, hard‐to‐cook beans were found to bind approximately 25% less water during soaking than control beans.
Functional Properties of Defatted and Detoxified Madhuca (Madhuca butyraceae) Seed Flour
Authors: SHANMUGASUNDARAM T. , VENKATARAMAN L.V. 
Published: August 2006

ABSTRACTFunctional properties of defatted and detoxified Madhuca (Madhuca butyraceae) seed flours were determined and compared with those of soybean flour. Soybean and detoxified Madhuca flours had higher water absorption capacities than defatted Madhuca flour. Due to the presence of saponins, the defatted Madhuca flour showed higher foaming capacity than the soybean and detoxified Madhuca flours.
Softening Effects of Monovalent Cations in Acidified Cucumber Mesocarp Tissue
Authors: McFEETERS R. F. , SENTER M. M. , FLEMING H. P. 
Published: August 2006

ABSTRACTDue to the importance of salt as an ingredient in cucumber pickle products, the effect of salt concentration on first‐order softening rates during acid storage was determined. Softening rates of unfermented tissue increased as the NaCl increased from 0 to 1.5M, whether or not the tissue was blanched. For unheated, fermented tissue, softening rates increased between 0 and 0.2M NaCl but did not increase above 0.2M NaCl. Changes in the degree of pectin methylation were not highly correlated with changes in softening rates. The ions Li+, K+, Rb+, and Cs+ had softening effects similar to Na+. An enthalpy of activation of 145 kJ/mole was determined for softening of blanched tissue stored in 1.5M NaCl. This is the first demonstration of a softening effect by monovalent cations in cucumber tissue.
Partial Purification and Characterization of Asparagus Lipoxygenase
Authors: GANTHAVORN C. , POWERS J. R. 
Published: August 2006

ABSTRACTLipoxygenase (LOX) from fresh asparagus was partially purified by extraction of acetone‐washed asparagus powder with pH 4.5 potassium phosphate, ammonium sulfate fractionation and carboxymethyl‐cellulose (CMC) chromatography. Asparagus LOX purified by ammonium sulfate fractionation had a pH activity optimum of 5.5–6.0 and was stable at pH 4.5–8.0 when stored at 2°C. Asparagus LOX was active on monolinolein as well as linoleic acid, but activity was very low on di‐ or tri‐linolein. The CMC fractions with greatest LOX activity were nearly free of peroxidase activity while the protein fractions which did not bind with CMC at pH 5 were peroxidase active. The LOX activity in the purified asparagus extract was 90% inhibited by 1 mM cyanide when preincubated for 30 min at 25°C.
Rapid Enzymatic Method for Vitamin C Assay in Fruits and Vegetables Using Peroxidase
Authors: CASELLA L. , GULLOTTI M. , MARCHESINI A. , PETRARULO M. 
Published: August 2006

ABSTRACTA new enzymatic method is reported for the assay of vitamin C in fruits and vegetables using peroxidase in the presence of hydrogen peroxide. The method is based on the colorimetric detection of the highly colored products of oxidation of 1,4‐diaminobenzene, added as synthetic substrate, that can be taken as the end‐point for the oxidation of vitamin C. No interference by other biological compounds contained in the fruits and vegetables was found. The method is as accurate and rapid as the traditional method employing ascorbate oxidase but has the additional advantages of requiring a much cheaper enzyme and no expensive instrumentation.
Development of A Tissue Culture System from Immature Strawberry Fruits
Authors: HONG Y.C. , READ P.E. , HARLANDER S.K. , LABUZA T.P. 
Published: August 2006

ABSTRACTThe potential for production of strawberry flavor from cells grown in plant tissue culture was investigated. Immature strawberry fruits from strawberry cultivars (Fragaria x ananassa Brighton, Earliglow, and Aptos) were cultured on modified Murashige and Skoog (MS) basal medium supplemented with kinetin and 2,4‐dichlorophenoxyacetic acid. Parameters that influence callus formation and growth rate including medium composition, phytohormone concentration and photoperiod were studied. Cultivars varied in their ability to initiate callus formation and of the three types identified, only the friable type II callus was capable of growth in liquid suspension culture. Medium composition, types and levels of phytohormones, and inoculum size influenced cell growth in liquid suspension culture.
Some Physiochemical and Sensory Characteristics of Peach Nectar Stored in Various Packaging Materials Under Ambient Conditions
Authors: WAFA F. Y. , RAO V. N. M. 
Published: August 2006

ABSTRACTThe effectiveness of pouches, including plastic and aluminum foil laminations, in preserving the physiochemical and sensory characteristics of peach nectar compared to the more traditional packages (can and glass jar) was determined. Three sucrose syrup to peach puree ratios (50:100, 60:100, 70:100) were tested and based on the results obtained from a sensory panel, the final study was performed using a ratio of 60:100. The sensory, color, viscosity, and chemical data showed that pouches made from aluminum foil laminations were as good in retaining the quality of the peach nectar as the jar and the can. Significant correlations were found between several instrumental and sensory parameters used in determining the quality of peach nectar.
Determination of Lactose and Lactose Hydrolysis in Milk Using Cerium(IV)
Authors: GRIFFITH LEE , SIGVALDSON ERIC , SPORNS PETER 
Published: August 2006

ABSTRACTLactose and lactose hydrolysis in milk were determined using a novel method involving a measurement of the time for 0.39M Cerium(IV) [Ce(IV)] in 0.5M nitric acid to be reduced to Cerium(III) [Ce(III)] after an initial precipitation of milk protein and fat. The time for the absotbance at 445 nm to decrease to 0.4 could be directly correlated with standard curves to determine either the amount of lactose or the degree of lactose hydrolysis. This Ce(IV) oxidation method was rapid (15 min) and exhibited good agreement with infrared methods of determining lactose and enzymatic methods of determining percentage lactose hydrolysis. Recoveries of lactose found using the Ce(IV) oxidation method from a number of milk samples containing different amounts of fat were comparable to recoveries using the infrared method of lactose determination.
Wide‐Bore Capillary Gas Chromatographic Method for Quantification of Cholesterol Oxidation Products in Egg Yolk Powder
Authors: MORGAN JEFFREY N. , ARMSTRONG DAVID J. 
Published: August 2006

ABSTRACTA wide‐bore capillary gas chromatographic (GC) method was developed for quantification of cholesterol oxidation products in egg yolk powder. Baseline separations were achieved between 7α‐ and 7β‐hydroxycholesterol, cholesterol, cholesterol‐5α,6α‐epoxide, cholesterol‐5β,6β‐epoxide and 7‐ketocholesterol chromatographed as the trimethylsilylated sterols. Excellent response linearity was obtained for each cholesterol oxidation product, permitting reliable quantification. Recoveries from freeze‐dried egg yolk spiked with various levels of cholesterol oxidation products ranged from 78.2 to 95.1%. The coefficients of variation compared favorably to those for packed column GC methods.
Predicting the Dynamic Elastic Modulus of Mixed Gelatin‐Egg White Gels
Authors: ZIEGLER G.R. , RIZVI S.S.H. 
Published: August 2006

ABSTRACTThe storage shear modulus (G′) of mixed gelatin‐egg white protein gels was modeled using a modified Takayanagi approach. Ternary phase diagrams for two gelatin‐egg white protein‐aqueous solvent systems are presented. The composite modulus, G′c, of mixed gels was found to be determined by the elastic properties of the individual gellants, their thermodynamic compatibility in a common solvent and their mutual reactivity. Rheological data suggested the occurrence of an interpenetrating network morphology, in single phase gels. Gelatin and egg white proteins were more compatible in water than in 0.6M NaCl‐0.2 M NaH2PO4 buffer (pH 6.0).
Thermal Death Determination: Design and Evaluation of a Thermoresistometer
Authors: CONDON S. , LOPEZ P. , ORIA R. , SALA F. J. 
Published: August 2006

ABSTRACTThe design and performance of a thermoresistometer (TR‐SC) are described. This instrument has a high heating (5.7°C/sec) and cooling rate and can be used to determine spore survival curves at temperatures up to UHT range. Spores can be heated in homogenized foods under constant monitoring of pH ± 0.001 u. pH) and stable temperatures (± 0.1°C). D, values can be determined to 0.008 min. This method takes less time and effort than by capillaries. The fit of Dt values to thermal death time curves (TDT) curves is better by the TR‐SC than by the capillary method. Survival and TDT curves for Bacillus licheniformis Bacillus coagulans and Bacillus subtilis were determined in homogenized foods and in McIlvaine buffer at tempertures up to the UHT range.
Effect of Maturity on Roast Color and Descriptive Flavor of Peanuts
Authors: SANDERS TIMOTHY H. , VERCELLOTTI JOHN R. , CRIPPEN KAREN L. , CIVILLE GAIL V. 
Published: August 2006

ABSTRACTFlorunner peanuts from five, pod‐color based, maturity classes from 1985 and 1986 crop years were screened to obtain uniform sized kernels for roast color and descriptive flavor analyses. Maturity classes were roasted to the same Hunter L value (50 ± 1) using variable roast times or roasted for the same time wherein Hunter L values increased as maturity increased. Sensory evaluation of both roast methods suggested a trend for increased intensity of “on” flavor descriptors such as roasted peanutty and sweet aromatic as peanuts mature. Intensities of “off” flavor descriptors such as painty and fruity fermented were higher in immature peanuts. Intensities of several descriptors were affected by moderate handling differences between the two crop years.
Determination of Sweet Potato Starch Mixed in Kudzu Starch by Moisture Sorption Method
Authors: BOKI K. , OHNO S. , SHINODA S. 
Published: August 2006

ABSTRACTMoisture sorption isotherms of kudzu starch, sweet potato starch, and their mixtures were measured at 20°C by a gravimetric method with a vacuum apparatus. Correlation was found between the mixture ratio of sweet potato starch to kudzu starch and moisture content of the mixed starches at a water activity of 0.750; the correlation coefficient was 0.9955. The moisture sorption method could be used to determine the amount of sweet potato starch mixed in commercial kudzu starch.