bluuebunny/crossref_metadata_2025_split huggingface dataset:
Retort Temperature Profile for Optimum Quality during Conduction‐Heating of Foods in Retortable Pouches
Authors: TERAJIMA YOSHIMI , NONAKA YASUO 
Published: August 2006

ABSTRACTThe optimal control theory was used to determine the optimum retort temperature profile for quality retention at a given level of sterilizing value in conduction‐heating of foods in retortable pouches. The cook‐value (C‐value) was employed to describe quality changes. Optimization was considered to be a constrained optimal control problem with unspecified terminal time, and it was solved numerically, using the conjugate gradient minimization method. Optimum retort temperature profiles were determined for the volume average and surface C‐values for browning reactions. Final C‐value for volume average decreased by 10% as compared with that for optimum constant retort temperature, and the value for surface decreased by 30%. This method may be applicable to heat sterilization of canned foods as well.
Stability of Trehalose, Sucrose and Glucose to Nonenzymatic Browning in Model Systems
Authors: O'BRIEN J. 
Published: August 2006

ABSTRACTThe rate of nonenzymatic browning was compared in freeze‐dried model systems containing lysine and glucose, sucrose or trehalose at pH 2.5 and a water activity of 0.33. Rate constants for brown color formation (A420) were from 200 to 2000‐fold greater for the sucrose than for the trehalose system. Some rate constants for sucrose browning approached those for glucose, indicating that extensive hydrolysis had occurred. The results indicate that use of trehalose rather than sucrose may be of value in stabilizing some systems vulnerable to nonenzymatic browning.
Flavor and Free Amino Acid Composition of Lavender and Eucalyptus Honeys
Authors: BOUSETA AMINA , SCHEIRMAN VINCENT , COLLIN SONIA 
Published: August 2006

ABSTRACTUnifloral honeys have highly characteristic flavors due to various volatiles probably derived from the original plant sources. The volatile compounds of honeys from two unifloral sources, lavender and eucalyptus, were investigated. Volatile compounds were extracted with dichloromethane, followed by Likens‐Nickerson's simultaneous steam distillation/solvent extraction. The extracts had an intense honey aroma that varied with the type of honey. Compounds (400) were separated by gas chromatography and detected by mass spectrometry. Major flavor compounds were very characteristic of each floral source (linear aldehydes, n‐hexanol, coumarin, and phenylacetaldehyde in lavender honeys; di‐ketones, hydroxyketones, 3‐hexanol, sulfur compounds, and alkanes in eucalyptus samples).
Nondestructive Determination of Soluble Solids in Tomatoes using Near Infrared Spectroscopy
Authors: SLAUGHTER D.C. , BARRETT D. , BOERSIG M. 
Published: August 2006

ABSTRACTA nondestructive optical method for determining the soluble solids content of fresh whole tomatoes was investigated. The method, based upon near infrared spectrophotometric techniques, could predict the soluble solids content of tomatoes (r = 0.92, SEC = 0.27°Brix). Tomatoes from more than 30 popular fresh market cultivars at stages of maturity from mature green to ripe red fruit were studied.
Functional Properties of Veal Bone Hydrolysates
Authors: LINDER MICHEL , FANNI JACQUES , PARMENTIER MICHEL 
Published: August 2006

ABSTRACTMeat hydrolysates were prepared from crushed veal bone residues, using a commercial preparation of Bacillus subtilis (55°C, pH 7.0). Influence of degree of hydrolysis (DH = 4.0; 5.0; 5.6; 6.2, 8.2%) on functional properties of freeze‐dried hydrolysates was studied as compared to sodium caseinate and gelatin, for possible use as natural stock bases for soups, sauces and ready‐cooked dishes. Limited proteolysis was controlled using pH‐stat and the trinitrobenzene sulfonic acid (TNBS)‐methods with strong correlation. Partial hydrolysis improved protein solubility more than 74% over a wide pH range. Emulsifying capacity (EC), activity (EA) and stability (ES) were determined by conductivity measurements. EC and EA increased with protein concentration ranging from 0.025 to 0.25%, while EC decreased with DH. Correlations were high between EA, EC, DH, and adsorption rate.
Kinetics of Ice Recrystallization in Aqueous Fructose Solutions
Authors: SUTTON ROBIN L. , LIPS ALEX , PICCIRILLO GUISEPPE , SZTEHLO ANDY 
Published: August 2006

ABSTRACTRecrystallization rates of ice in fructose solutions were determined over a range of temperatures and ice phase volumes. Accretive and migratory recrystallization both occur, the dominant mechanism being strongly dependent on the mean size of the crystals. Accretion dominated when crystals were small and close together. Recrystallization rates decreased with decreasing ice phase volume and decreasing temperature. The temperature dependence of the rates was consistent with Williams‐Landell‐Ferry kinetics. With a mean field correction for ice phase volume the observed data fit the recrystallization theory of Lifshitz, Slyozov and Wagner reasonably well.
Aqueous Extraction and Membrane Techniques Improve Coconut Protein Concentrate Functionality
Authors: KWON K.S. , BAE D. , PARK K.H. , RHEE K.C. 
Published: August 2006

ABSTRACTFunctional properties of coconut protein concentrates (CPC) from fresh coconut meat and commercial desiccated coconut meat were assessed and compared with other protein sources. Coconut proteins were extracted from undefatted meats at pH 7 in 0.5M NaCl solution. Protein recovery in the ultrafiltration retentates was about 40% (as % nitrogen) in the starting meats. Water absorption capacities of CPC products were lower than those of soy protein concentrates (SPC) and Na‐caseinate, but there was no difference in oil absorption values among CPC, SPC and Na‐caseinate. CPC products were more soluble than SPC, but less soluble than Na‐caseinate at pH 8 and 10. Emulsifying properties of CPC were superior to those of caseinate and SPC. Total essential amino acids contents of CPC products were lower than caseinate, but similar to SPC.
Assuring Microbial and Textural Stability of Fermented Cucumbers by pH Adjustment and Sodium Benzoate Addition
Authors: FLEMING H. P. , THOMPSON R. L. , McFEETERS R. F. 
Published: August 2006

ABSTRACTAcidification of fermented cucumbers with HCl prevented utilization of lactic acid and resultant rise in brine pH (accompanied by formation of butyric, propionic and acetic acids, and n‐propanol by spoilage bacteria) when they were stored at 0 or 4.4% NaCl. Firmness retention of the fermented cucumbers was reduced, however, if the brine pH were less than optimum pH 3.5, which assured microbial stability and acceptable firmness retention with 4.4% NaCl. At 0% salt, pH 3.0 insured microbial stability, but resulted in unacceptable firmness. Addition of 0.1% Na benzoate reduced the need to lower pH to assure microbial stability. Results indicated that pH control could be used to reduce the need for salt to insure stability of fermented cucumbers.
Viscous Sol and Gel Formation from Process Whey Protein Below 25°C
Authors: KITABATAKE NAOFUMI , FUJITA YUKI , KINEKAWA YOH‐ICHI 
Published: August 2006

ABSTRACTThe viscosity of process whey protein (PWP; whey protein preheated under salt‐free conditions) solution increased and led to gel formation with incubation at ambient or lower temperature by NaCl addition. Viscosity of PWP solution (70 mg/mL, 38.3 sec‐1, 40 min incubation) either with NaCl up to 120 mM or without NaCl decreased with increasing temperature, viscosity gave straight lines in an Andrade plot below 25°C, whereas viscosity of PWP solution with NaCl sharply increased with increase in temperature above 25°C. This suggested that association of the aggregates of PWP molecules occurred above 25°C by addition of NaCl, and that network formation by such aggregates might cause gelation.
HPLC Determination of Folate in Liver and Liver Products
Authors: VAHTERISTO LIISA , OLLILAINEN VELIMATTI , VARO PERTTI 
Published: August 2006

ABSTRACTOur objective was to produce reliable data on the contents of folate vitamers in pig, beef and chicken liver, beef kidney and some liver products. Folate contents were determined in monoglutamate form, using reversed‐phase HPLC. Pig and beef livers contained 730‐1470 mg folates in 100g, tetrahydrofolate being the most abundant form detected. Frozen chicken liver also contained about 1000 μg folates in 100g. Processed foods containing liver, except canned baby foods, were also good folate sources. In processed foods, 5‐methyltetrahydrofolate was the predominant folate form. The detected folate contents were high, compared with published data.
Protein Solubility in Pacific Whiting Affected by Proteolysis During Storage
Authors: LIN TEIN M. , PARK JAE W. 
Published: August 2006

ABSTRACTThe effects of post‐harvest storage temperatures and times on proteolysis of Pacific whiting (Merluccius productus) and relationship to changes in protein solubility were evaluated. Myosin heavy chain (MHC) degraded rapidly during post‐harvest storage at low temperatures (0‐5°C). Greater degradation of MHC occurred at elevated temperatures. Actin degradation was similar to that of MHC but to a lesser degree. Both log‐percent MHC and actin degradation were highly correlated (R2 5 0.88 and 0.74) to protein solubility. Degraded proteins were not completely removed by washing, resulting in a lower MHC content in washed mince.
Grape Pectic Enzyme Treatment Effect on White Musts & Wines Composition
Authors: LAO C. , LOPEZ‐TAMAMES E. , BUXADERAS S. , DE LA TORRE‐BORONAT M.C. 
Published: August 2006

ABSTRACTWhite grapes of three different cultivars (‘Macabeo’, ‘Xarel.lo’ and ‘Parellada’) were treated with the same commercial pectic enzyme preparation on an industrial scale. The effect of this treatment on must and wine composition was studied in three consecutive years (1991, 1992 and 1993). Twenty‐one parameters were determined to evaluate effects of the pecticenzyme treatment. Turbidity, galacturonic acid, total and acid polysaccharides, total and nonflavonoid phenols, proteins and meth‐anol were affected by the treatments, although this effect usually depended on the cultivar and/or year. Moreover, the effects of treatment were more marked in must than in wines. However, a considerable loss of glucosidic colloids was found on musts and wines from treated grapes. The loss of must polysaccharides depended on their initial content and were mainly due to the pectin losses. Pectin lysis was responsible for increases in galacturonic acid levels which could be used as an index in wines (within a cultivar and year) to indicate pectic enzyme treatment.
Functional Properties of Myofibrillar Protein‐based Biopackaging as Affected by Film Thickness
Authors: CUQ BERNARD , GONTARD NATHALIE , CUQ JEAN‐LOUIS , GUILBERT STÉPHANE 
Published: August 2006

ABSTRACTFish myofibrillar protein‐based biopackagings were developed from a film‐forming solution cast on plates. Film thickness was modulated by variations in “apparent thickness” of the cast solution to evaluate effects on the main functional properties. The thickness variations seemed to have no influence on optical properties (apparent opacity) or on percent solubility in water. Study of mechanical properties revealed that elongation at break and relaxation coefficient were not dependent on film thickness, while force at break was directly proportional to film thickness. This could be interpreted by variations in the number of potential intermolecular interactions in the films. Analysis of water vapor transport showed that the biopackaging did not behave as an ideal material according to Fick's and Henry's laws.
Reverse Screw Element(s) and Feed Composition Effects during Twin‐Screw Extrusion of Rice Flour and Fish Muscle Blends
Authors: GOGOI BINOY K. , OSWALT AARON J. , CHOUDHURY GOUR S. 
Published: August 2006

ABSTRACTThe influence of location and spacing of reverse screw element(s) on specific mechanical energy input and product attributes during twin‐screw extrusion of rice flour and pink salmon blends was investigated. Incorporation of reverse screw element(s) increased specific mechanical energy, expansion ratio and water solubility index; but decreased bulk density and Warner‐Bratzler shear stress. Opposite trend was observed with increasing fish content except for shear stress, which was little affected either for rice flour or its blends with 30% fish solids in the expansion ratio range 5 to 10. Linear relationships were found between shear stress and bulk density and between solubility index and specific mechanical energy.
Physical and Molecular Properties of Re‐extruded Starches as Affected by Extruder Screw Configuration
Authors: KOLLENGODE ANANTHA N. , SOKHEY AVTAR S. , HANNA MILFORD A. 
Published: August 2006

ABSTRACTAmylomaize V, amylomaize VII, wheat and rice starches were extrusion cooked in a single‐screw extruder at 140°C barrel temperature and 140 rpm screw speed. Extrudates were ground and re‐extruded through a 3 mm cylindrical die nozzle using screws with no mixing (NM), 1 mixing (1M) or two mixing (2M) elements. Overall expansions were the highest and bulk densities were lowest with 1M. Radial expansions for amylomaize V, amylomaize VII, and wheat starches were the highest with 1M and lowest with 2M. Amylopectin contents of starches decreased with corresponding increases of gel permeation chromatograph peak II fractions when number of mixing elements was increased. λmax values of peak I and peak II decreased upon re‐extrusion of starches with increasing number of mixing elements.
Toxin Development by Clostridium botulinum in Modified Atmosphere‐Packaged Fresh Tilapia Fillets During Storage
Authors: REDDY N.R. , PARADIS A. , ROMAN M.G. , SOLOMON H.M. , RHODEHAMEL E.J. 
Published: August 2006

ABSTRACTPotential for toxin development by Clostridium botulinum type E was investigated in retail‐type packages of fresh tilapia fillets packaged in high barrier film under selected atmospheres [100% air, a modified atmosphere (MA) containing 75%CO2:25%N2, and vacuum] and stored under refrigeration (4°C) and abuse temperatures (8 and 16°C). Toxin development coincided with sensory spoilage at 16°C storage for fillets packaged in either MA, or vacuum. At 8°C, toxin development in fillets packaged in either of the atmospheres occurred 7‐23 days after sensory spoilage. At 4°C, none of MA‐packaged fillets became toxic until 10 days after onset of sensory spoilage. Toxin development did not precede sensory spoilage in any treatments or temperatures studied.
Lecithin Improves Texture of Reduced Fat Cheeses
Authors: DRAKE M.A. , HERRETT W. , BOYLSTON T.D. , SWANSON B.G. 
Published: August 2006

ABSTRACTCheddar‐type cheeses with 33% fat reduction were made with 0.2 or 0.5% (w/w) lecithin. Reduced fat cheeses with no lecithin and full fat cheeses were prepared as controls. Cheeses were aged 3 mo prior to instrumental and sensory evaluation. Reduced fat cheese with lecithin received higher overall texture scores from dairy judges than reduced fat control cheeses (P ≤ 0.05). Texture scores from dairy judges for cheeses with lecithin were not different from full fat cheeses. Reduced fat cheeses with lecithin were softer than reduced fat control cheeses as measured instrumentally and according to specific attribute panelists (P ≤ 0.05). Cheese wet weight yields were greater with addition of lecithin (P ≤ 0.05) which resulted in a softer more desirable texture in reduced fat cheeses.
Pressure Induced Inactivation of Selected Food Enzymes
Authors: SEYDERHELM ISABEL , BOGUSLAWSKI STEFAN , MICHAELIS GÜNTHER , KNORR DIETRICH 
Published: August 2006

ABSTRACTPectinesterase, lipase, polyphenol oxidase, lipoxygenase, peroxidase, lactoperoxidase, phosphatase and catalase have been examined at distinct conditions within a pressure range of 0.1 to 900 MPa, temperatures from 25°C to 60°C, pH 3 to 7, and time of treatment of 2 min to 45 min. Results in model buffers made it possible to rank the enzymes according to their pressure induced inactivation in the following order: lipoxygenase, lactoperoxidase, pectinesterase, lipase, phosphatase, catalase, polyphenol oxidase, peroxidase. A combination of pressure with moderate temperature increased the degree of enzyme inactivation. Pressure treatment of real food systems showed a protective effect of food ingredients on the pressure inactivation of most enzymes evaluated. For example sucrose protected pectinesterase from inactivation by pressure while lactoperoxidase and lipoxigenase were as stable in milk as in buffer.
Pectolytic Enzyme Activity During Intermittent Warming Storage of Peaches
Authors: ARTÉS F. , CANO A. , FERNÁNDEZ‐TRUJILLO J.P. 
Published: August 2006

ABSTRACTPectin enzyme evolution in peaches intermittently warmed at 15°C (15°C‐IW) and at 20°C (20°C‐IW) for 24 hr every 8 days of storage at 0°C, was followed. Cold storage increased PME activity until a constant level was reached, whereas PG decreased after 2 wk. 15°C‐IW had a similar effect to conventional cold storage. 20°C‐IW induced a different behavior, PG activity increasing and PME activity decreasing after 2 wk of storage. This different behavior seemed to be related to the development of chilling injury, since 15°C‐IW did not alleviate chilling injury but 20°C‐IW did. Chilling injury development during storage was associated with continuous PME activity and inhibition of endo‐PG activity after the second week of storage, regardless of exo‐PG activity.
Improved Acid, Flavor and Volatile Compound Production in a High Protein and Fiber Soymilk Yogurt‐like Product
Authors: GRANATA L. ANKENMAN , MORR C.V. 
Published: August 2006

ABSTRACTThe effects of added caseinate (CAS), casein hydrolyzate (CASHY) and whey protein hydrolyzate (WPHY) on acid, flavor and volatile compound production in a high protein and fiber soymilk yogurt‐like product were studied. High protein and fiber soymilk, produced by blending soaked, boiled and dehulled soybeans with Swiss cheese whey ultrafiltration permeate, was fermented with a mixed S. thermophilus and L. bulgaricus yogurt culture. The concentrations of lactic acid, key volatile compounds, i.e., acetaldehyde, acetone, and diacetyl, and the flavor and texture of the resulting soymilk based yogurt formulated with added CAS or CASHY were comparable to those in a milk yogurt control.
Modified Atmosphere and Modified Humidity Packaging of Fresh Mushrooms
Authors: ANANTHESWARAN R. C. , BEELMAN R. B. , ROY S. 
Published: August 2006

ABSTRACTSorbitol and sodium chloride were used to modify the in‐package relative humidity (IPRH) of fresh mushrooms (water irrigated and CaCl2 irrigated) stored in a modified atmosphere package (MAP) at 12°C. No differences were observed for maturity index and microbial population between mushrooms stored in modified atmosphere package (MAP) with or without moisture absorbers. Lower IPRH was observed in packages containing water irrigated (normally grown) mushrooms with sodium chloride, but resulted in over‐drying of mushrooms and did not improve color. Normally grown mushrooms with 10 and 15g sorbitol had the best color. IPRH of 87–90%, within 9 days storage was considered optimum. No improvements in quality were found with moisture absorbers with normally grown mushrooms. However, a small amount of sorbitol helped to avoid condensation with CaCl2 irrigated mushrooms.
Surimi from Fillet Frames of Channel Catfish
Authors: KIM J. M. , LIU C. H. , EUN J. B. , PARK J. W. , OSHIMI R. , HAYASHI K. , OTT B. , ARAMAKI T. , SEKINE M. , HORIKITA Y. , FUJIMOTO K. , AIKAWA T. , WELCH L. , LONG R. 
Published: August 2006

ABSTRACTSurimi was prepared with channel catfish mince recovered from fillet frames. The deboned meat was washed once, twice, or three times with water for surimi processing. Unwashed mince was also blended with cryoprotectants for surimi processing. Heat‐induced gels were prepared using washed or unwashed catfish surimi with or without starch. Results indicated no differences (P>0.05) in textural properties and Hunter color values due to number of washes in those gels prepared with washed surimi. Differences (P<0.05) in proximate composition, textural properties and Hunter color values were found between gels prepared with washed and unwashed surimi.
Extraction of Proteins from Pacific Whiting Mince at Various Washing Conditions
Authors: LIN TEIN M. , PARK JAE W. 
Published: August 2006

ABSTRACTEffects of salt concentrations and washing cycles on the extraction of proteins were evaluated. Sarcoplasmic proteins were readily soluble in water (0% NaCl) and removed in the initial washing steps. Myofibrillar proteins became relatively soluble and were lost during extensive washing. Control of water/meat ratio, washing time, and washing cycles was critical in reducing the loss of myofibrillar proteins. Washing with 0.25%, 0.5%, and 1.0% NaCl solutions reduced the loss of myofibrillar proteins. However, these solutions were not very effective in removing sarcoplasmic proteins even with increased washing cycles. High salt (2.0% NaCl) washing resulted in low removal of sarcoplasmic proteins and severe loss of myofibrillar proteins.
Proteins as Potential Endpoint Temperature Indicators for Ground Beef Patties
Authors: WANG S.F. , ABOUZIED M.M. , SMITH D.M. 
Published: August 2006

ABSTRACTGround beef patties were cooked to 63, 66, 68 and 71°C and 25g meat from the center of each patty was extracted. Changes in protein composition of extracts were monitored by sodium dodecyl sulfate‐polya‐crylamide gel electrophoresis, Western blotting and enzyme activity. Acid phosphatase, bovine serum albumin, glyceraldehyde‐3‐phosphate dehydrogenase, lactate dehydrogenase, phosphoglycerate mutase, and tri‐ose phosphate isomerase concentration or activity decreased (P < 0.05) as endpoint temperatures increased. None of the enzymes was completely inactivated or insolubilized at 71°C. These proteins might be useful in assays to verify processing temperatures of ground beef patties.
Mono‐ and Diglycerides Prepared by Chemical Glycerolysis from a Butterfat Fraction
Authors: CAMPBELL‐TIMPERMAN K. , CHOI J.H. , JIMÉNEZ‐FLORES R. 
Published: August 2006

ABSTRACTA solid butterfat fraction was prepared by controlled crystallization of the melt. Products of glycerolysis and rate of reaction were analyzed by size exclusion chromatography and gas‐liquid chromatography and compared to those of a tricaprilin model system. Physical and functional properties of the resulting mixture of mono‐ and diglycerides were compared to commercial monoglyceride‐based emulsifiers. The emulsifier from the butterfat fraction consisted of ∼60% mono‐ and 40% diglycerides and presented a very different FA profile from the commercial emulsifiers. The butterfat‐derived emulsifiers had a lower melting range and imparted a significantly lower surface tension at oil/water and oil/ skim milk interfaces.
Atlantic Salmon Average Fat Content Estimated by Near‐Infrared Transmittance Spectroscopy
Authors: WOLD JENS PETTER , JAKOBSEN TONE , KRANE LEIF 
Published: August 2006

ABSTRACTNear‐infrared transmittance spectroscopy was used to determine the average fat content in farmed Atlantic salmon fillets with skin and scales. The fat content was 5.7–17.6% and weight range 1.0–5.4 kg. A partial least square regression including 43 salmon resulted in a multivariate prediction correlation of 0.97 and a root mean square error of cross validation of 0.75%. Regression models using 6 to 9 wavelengths in the 850–1048 nm range gave somewhat lower prediction errors than a model using 100 wavelengths. Results showed that NIR transmittance was suited to determine fat content nondestructively in whole salmon fillets with skin and scales.