bluuebunny/crossref_metadata_2025_split huggingface dataset:
SENSORY AND CHEMICALLY MEASURED EFFECTS OF DIFFERENT FREEZE TREATMENTS ON THE QUALITY OF FARMED RAINBOW TROUT
Authors: NILSSON KATARINA , EKSTRAND BO 
Published: May 2007

ABSTRACTSensory and biochemical analyses were done on farmed rainbow trout to estimate quality changes caused by four different freeze handling processes. Trout were frozen as a block (I) and individual (II) drawn fish, and as a block (III) and individual (IV) fillets. Refreezing was done, except for group IV, after filleting group I and II and separating group III into individual filets. A 9‐month storage period followed (‐30C). Enzyme activity of α‐glucosidase (AG) and β‐N‐acetylglucosaminidase (NAG) was measured in centrifuged tissue fluid (CTF). A descriptive sensory test was done after the second thawing and a ranking‐order test after frozen storage. Refreezing resulted in significant increases (p < 0.05) of both enzyme activities in all groups. After storage the activity of NAG was significantly higher (p < 0.05) in all groups and a difference (p < 0.05) between group I and II was also seen. In the descriptive sensory evaluation, only two sensory attributes of group IV were differentiated (p < 0.05, p < 0.01) from the other groups. After storage group II was the preferred group (p < 0.05).
CONSUMER AND RETAILER SATISFACTION WITH THE QUALITY AND SIZE OF CALIFORNIA PEACHES AND NECTARINES
Authors: BRUHN CHRISTINE M. 
Published: May 2007

ABSTRACTOver 200 consumers and produce buyers representing 15 major supermarkets were interviewed in 1992 to determine factors considered in peach and nectarine selection and interest in fruit below marketing order minimum sizes. Fruit firmness, color and aroma are the most important characteristics consumers use to judge quality. More consumers are satisfied with the size of peaches and nectarines available in the market than are satisfied with the quality. Very few prefer smaller sized fruit and those who have purchased small prebagged fruit, believe it is inferior and a poor value. Retailers, including those marketing in lower income areas, do not find current size standards restrictive nor are they interested in purchasing smaller fruit. Retailers believe growers should focus on quality and better tasting varieties. Both consumers and retailers consider mealy peaches a problem. Results indicate that marketing orders should emphasize quality and maturity indicators.
DEVELOPMENT OF SUCROSE INVERSION KINETICS UNDER CONTINUOUS FLOW CONDITIONS
Authors: MILES J. J. 
Published: May 2007

ABSTRACTReaction kinetic data for the acid hydrolysis of sucrose were generated during continuous flow thermal treatment. Predicted levels of hydrolysis were calculated using batch‐generated kinetic parameters and the equivalent point method of thermal evaluation. Actual and simulated levels of hydrolysis were linearly correlated (r > 0.98). Evaluation of hydrolysis data for isothermal and non‐isothermal operations, using the equivalent point method supported first order kinetics, and yielded Arrhenius parameters resembling batch generated values. Experimental activation energy, Ea, values ranged from 100.2 to 119.7 kJ/mole, which is in agreement with literature values which range from 99 to 106 kJ/mole.
QUALITY AND SWEETNESS OF BAKED CUSTARDS MADE WITH LACTOSE‐REDUCED MILKS
Authors: SUTTON TRACY D. , DUNCAN SUSAN E. , BROCHETTI DENISE , OGURA ANN 
Published: May 2007

ABSTRACTLactose concentrations of lactose‐reduced and hydrolyzed lactose‐reduced milk (12.1, 4.9 g/L milk, respectively) were significantly lower (p < .05) than the lactose concentration in the control (1% milkfat) milk (38.4 g/L milk). Lactose concentrations in custard mixes made from lactose‐reduced and hydrolyzed lactose‐reduced milks (6.8, 3.2 g/L mix, respectively) were significantly lower (p < .05) than the lactose concentration in the control custard mix made from 1% milk (29.9 g/L mix). Consumers ranked the lactose‐reduced milk and the hydrolyzed lactose‐reduced milk significantly higher in sweetness than the control milk. No differences in sweetness between the control, lactose‐reduced, and hydrolyzed lactose‐reduced baked custards were perceived. Firmness, color, syneresis, and water activity did not differ (p > .05) among the control, lactose‐reduced, and hydrolyzed lactose‐reduced baked custards.
LIPID OXIDATION AND SENSORY CHARACTERISTICS OF FRESH AND CURED SAUSAGES FROM α‐LINOLENIC ACID ENRICHED PORK
Authors: AHN D. U. , LUTZ S. , CHERIAN G. , WOLFE F. H. , SIM J. S. 
Published: May 2007

ABSTRACTForty‐eight female piglets were raised with four levels of α‐linolenic acid (0, 1.5, 2.5, 3.5%) to determine the effect of dietary fat on the fatty acid composition, sensory and storage stability of pork products. The degree of polyunsaturation in neutral lipids and phospholipids were increased significantly by the dietary LNA. The thiobarbituric acid reactive substances (TBARS) vaues of freshly prepared breakfast sausages with vacuum packaging remained low, but those of the loosely packaged, i. e., nonvacuumized, sausages increased more than 3 times during the 48 h storage period. The TBARS values of breakfast sausages frozen‐stored for 3 months showed extensive lipid oxidation. The dietary LNA treatments and packaging had significant effects on the susceptibility of breakfast sausages to lipid oxidation. However, the oxidative stability of cured products was not affected by the dietary treatments. The results indicated that the pork enriched with polyunsaturated fatty acids could be used in cured products or uncured meat products protected by ‘hot vacuum packaging’without any sensory or quality deterioration due to lipid oxidation.
CHEMICAL AND SENSORY CHARACTERIZATION OF COMMERCIAL SAUERKRAUT1
Authors: TRAIL A.C. , FLEMING H.P. , YOUNG C.T. , MCFEETERS R.F. 
Published: May 2007

ABSTRACTCanned sauerkraut from eight U.S. companies was analyzed for salt, titra‐table acidity (TA), fermentation substrates and end products, volatile sulfur compounds and sensory characteristics. The TA ranged from 0.9–1.5%, while salt content ranged from 1.4–2.0%, which was lower than in previous surveys. High performance liquid chromatography (HPLC) was used to monitor lactic, acetic, malic, succinic, propionic and butyric acids; mannitol, ethanol, propanol, glycerol, glucose, fructose and sucrose. Low concentrations of propionic acid, propanol and glycerol were found. These three compounds are not characteristic of lactic acid fermentations. No butyric acid was detected. GC analysis revealed seven main sulfur compounds (hydrogen sulfide, methanethiol, dimethyl sulfide, carbon disulfide, dimethyl disulfide, allyl isothiocyanate (AITC) and dimethyl trisulfide) and six other organic compounds (methanol, ethanol, n‐propanol, 2propanol, acetaldehyde and ethyl acetate) in the headspace of sauerkraut juice. A profile panel characterized aroma, flavor and after‐taste of sauerkraut with ten distinct notes. The sour, sulfur and salt notes had the greatest impact on sauerkraut flavor.
DEVELOPMENT OF A PHOTOGRAPHIC SCALE FOR THE VISUAL EVALUATION OF APPLE STRIPE DENSITY1
Authors: CLIFF M.A. , DEVER M.C. , MACDONALD R.A. , FLEMING W.W. 
Published: May 2007

ABSTRACTThis research developed a photographic scale for the evaluation of stripe density for 5 apple cultivars (Carousel, 8M‐15‐10, Fuji, Gala, and Jonagold) using a series of two experiments. In Experiment 1, subjects were able to significantly discriminate and reproducibly score the stripe density of apples using unstructured graphic line scales. Photographs of selected apples were then labelled with the corresponding mean scores and used as visual references for Experiment 2. In Experiment 2, subjects reproducibly evaluated the stripe density of apples using structured line scales (anchored with 3 or 5 photographic references), with similar mean scores from the 3‐ or 5‐point scales. Subject differed very little in their variances reflecting the potential usefulness of these line scales for commercial evaluation of apple stripe density in whole apples.
COOKING WATER UPTAKE AND STARCH DIGESTIBLE VALUE OF SELECTED SPANISH RICES
Authors: ORTUÑO JOSEFINA , ROS GASPAR , PERIAGO MARÍA JESÚS , MARTÍNEZ CARMEN , LÓPEZ GINÉS 
Published: May 2007

ABSTRACTThe cooking water uptake and the starch digestible values (rapidly digestible, slowly digestible and resistant starch and starch digestible index) of eight selected Spanish rice were measured after cooking for 15, 20 and 25 min in limited boiling water. White short grain rices varieties, Bomba and Balilla x Sollana, showed the highest water uptake at all times studied. The relation between water uptake and amylose content was dependent on cooking time and type of rice and was negative for white rices (r= ‐0.83, P<0.05) at 15 min. Water uptake showed a positive correlation with rapidly digestible starch and negative with resistant starch. Brown short grain and parboiled long grain rices had the highest content of slowly digestible and resistant starch, predicting a low starch digestible index, adequate for nutritional disorders with high postprandial glucose.
WATER ACTIVITY AND MOISTURE SORPTION ISOTHERMS OF GAZİANTEP CHEESE
Authors: KAYA SEVİM , ÖNER MEHMET D. 
Published: May 2007

ABSTRACTWater activity of Gaziantep cheese prepared in the laboratory was determined as 0.95 by using the Proximity Equilibration Cell method. Adsorption and desorption isotherms were obtained at 12, 20 and 30C and 5, 20 and 27C, respectively. Halsey, Chung‐Pfost, Guggenheim‐Anderson‐deBoer, and cubic and quadratic polynomial equations were used to evaluate the adsorption and desorption data. Parameter estimation was carried out. GAB and quadratic polynomial equations were the best equations for defining the adsorption and desorption data, respectively.
EFFECT OF SODIUM CHLORIDE CONCENTRATION ON CALCIUM UPTAKE INTO BRINED CUCUMBERS1
Authors: WALTER W.M. , FLEMING H.P. , THOMPSON R.L. , FINE T.I. 
Published: May 2007

ABSTRACTCalcium from a CaCl2 brine approximately iso‐osmotic with cucumber cell sap penetrated cucumber fruit much more slowly than did calcium ions from a NaCl + CaCl2 brine supra‐osmotic with cucumber cell sap. After 96 h calcium that penetrated from the iso‐osmotic brine was localized mostly in the exocarp and relatively little in the interior tissues, while calcium that penetrated from the supra‐osmotic brine reached higher concentrations and was more evenly distributed among the exocarp, mesocarp, and endocarp sections.
WILD RICE AS AN ANTIOXIDANT FOR FRESH‐FROZEN AND PRECOOKED BEEF PATTIES
Authors: JOHNSON MARK H. , ADDIS PAUL B. , EPLEY RICHARD J. 
Published: May 2007

ABSTRACTAntioxidant effects, as measured by thiobarbituric acid reactive substances (TBARS), of ground cooked Minnesota wild rice (WR) added at 0, 15 and 25% (weight‐weight) to fresh‐frozen and precooked extra lean ground beef patties were investigated. WR generally resulted in more desirable sensory panel ratings and lower TBARS values for the fresh‐frozen product at 8 weeks frozen storage but not at 0 week or 16 weeks. WR, especially at the 25% level, generally resulted in more desirable sensory panel ratings and lower TBARS in the precooked product at 4 and 8 weeks frozen storage. Ground WR can be an effective antioxidant in fresh‐frozen and precooked ground beef patties stored at −23C.
A SURVEY OF BHA AND BHT LEVELS IN THREE TYPES OF FOODS COMMONLY AVAILABILE IN TURKISH MARKETS
Authors: YENTÜR G. , ÖZÜDOĜRU N. , BAYHAN A. 
Published: May 2007

ABSTRACTThis study was carried out to determine the concentrations of BHA and BHT in dried soups, broth tablets, snacks and chips sold in the Ankara Local Markets. The results are compared with levels permitted by the Turkish Food Additives Regulation. BHA and BHT were determined by a GLC‐FID method. The average level of BHA in dried soup was 1.295 ± 0.238 ppm. One sample contained 1.984 ppm of BHT. In dried broth tablets, the average level of BHA was 17.414 ± 1.997 ppm. Broth tablets did not have any BHT content. The average level of BHA was 2.922 ± 0.750 ppm in snacks and chips. One sample contained 3.380 ppm of BHT. Another sample contained BHT, but its level was barely detectable. The values observed did not exceed the maximum permitted levels specified by the Turkish Food Additives Regulation.
PRECONDITION OF 'D' ANJOU' PEARS FOR EARLY MARKETING BY ETHYLENE TREATMENT
Authors: CHEN P. M. , DRAKE S. R. , VARGA D. M. , PUIG L. 
Published: May 2007

ABSTRACT'D' Anjou' pears (Pyrus communis, L.) harvested at an optimum maturity with the flesh firmness (FF) of 66.7N required 8 weeks of chilling at‐ 1C in order to initiate normal ripening in an ethylene‐free environment at room temperature. If harvested fruit were not exposed to chilling or chilled at‐ 1C for less than 8 weeks, they could be preconditioned with 100 ppm ethylene for 3 days at 20C to initiate normal ripening. Fruit preconditioned with ethylene were capable of softening normally, reducing extractable juice, decreasing titratable acidity, and showing the climacteric rise of ethylene production during ripening at 20C when treated fruit had been further held at ‐1C in air for 14 days. The properly ripened fruit developed an acceptable dessert quality. When ‘d'Anjou’fruits had been stored at ‐1C in air for 8 weeks or longer, they could also be preconditioned without ethylene for 3 days at 20C to enhance ripening capacity. The nonethylene preconditioned fruit were capable of ripening normally following 14 days in simulated transit at ‐1C and upon arrival in retail markets at room temperature.
SENSORY EVALUATION OF JAMS MADE FROM THREE EASTERN THORNLESS AND MARION BLACKBERRIES1
Authors: HALAT MARY S. , REITMEIER CHERYLL A. , TAKEDA FUMIOMI , PETERSON DONALD L. 
Published: May 2007

ABSTRACTJams were produced from fruit of eastern thornless blackberries (Black Satin, Chester, Hull Thornless, and Thornfree cultivars) harvested by hand or machine, of a blend of imported fruit from Yugoslavia and Mexico, and of Marion blackberries from Oregon. Jams were evaluated by 12 trained panelists for color, spreadability, consistency, sweetness, blackberry flavor, off‐flavor, and seediness. Jams made from hand‐harvested Marion, and Black Satin were the most red‐purple in color. Machine‐harvested Chester fruit yielded the firmest jam and was among the jams rated with the thickest mouthfeel. Jams of hand‐harvested Thornfree and Black Satin fruit were rated sweetest. No differences were noted among cultivars in seediness or blackberry flavor. Jam of Marion, Black Satin, and Chester fruit had less off‐flavor than the imported fruit blend and Thornfree; however, the intensity of off‐flavor was scored low in all jams. Jams made from hand‐harvested blackberries were less seedy and had more intense blackberry flavor than machine‐harvested fruit.
RELATIONSHIPS OF SELECTED WHEAT PARAMETERS TO BURGHUL‐MAKING QUALITY
Authors: TOUFEILI IMAD , OLABI AMMAR , SHADAREVIAN SOSSY , ANTOUN MICHEL ABI , ZURAYK RAMY , BAALBAKI IMAD 
Published: May 2007

ABSTRACTTen Triticum aestivum and eleven Triticum turgidum var. durum varieties were screened for their one thousand kernel weight (1000 KW), particle size index (PSI), sodium‐dodecyl‐sulfate (SDS) sedimentation volume, flour swelling power, protein content, amylose content and swelling power of starch. The varieties were processed to Burghul (parboiled wheat) and utilized in the preparation of Burghul Mufalfal and Kibbeh. The products were rated sensorially for particle separation and hardness (Burghul Mufalfal) and denseness (Kibbeh). Marked differences were noted between the aestivums and durums as to their 1000 KW, PSI and SDS‐sedimentation volumes. Significant correlations were observed between the sensory ratings of the two Burghul‐based products and the 1000 KW, PSI and SDS‐sedimentation volumes. Cluster analysis, using the chemical/physicochemical parameters as variables, identified two clusters; a “durum” cluster (11 durums, 2 aestivums) and an “aestivum” cluster (8 aestivums). The varieties of the “durum” cluster yielded quality Burghul Mufalfal and Kibbeh; the varieties of the “aestivum” cluster yielded inferior Burghul Mufalfal and less compact Kibbeh. Quality Burghul is best‐processed from large size and hard‐grained varieties of low SDS‐sedimentation volumes (mostly durums) having 1000 KW > 34.5 g, 31.9 < PSI < 45.6 and 13.8 mL < SDS‐sedimentation volumes < 30.1 mL.
THE RIPENING PROCESS OF KIWIFRUITS (ACTINIDIA DELICIOSA) GROWN IN CATALONIA, SPAIN
Authors: BONVEHI J. SERRA , JORDA R. ESCOLA , JAEN J. ADILLON 
Published: May 2007

ABSTRACTThe ripening process of kiwifruits (Actinidia deliciosa), was studied to determine the best harvesting time and storage potential for commercial shipping. The samples were taken from two representative interior and coastal areas of “Maresme” (Catalonia) with known and controlled agroclimatic features. Relative humidity and temperature conditions were controlled for cold storage. The samples for analyses were taken during the maturation phase of the plant (52 days) as well as in cold storage (182 days). Soluble solids (SS) concentration, flesh firmness, sugar composition, total acidity and vitamin C content were measured, the first three parameters were indicative of the degree of ripeness. At the moment of reaching the peak concentration of sugar and SS (optimal eating time) the protein, lipid, content of mineral elements (K, Fe, Mg and Ca) and the parameters specified above were determined.
DRY TOFU CHARACTERISTICS AFFECTED BY SOYMILK SOLID CONTENT AND COAGULATION TIME1
Authors: CAI T.D. , CHANG K.C. 
Published: May 2007

ABSTRACTThe effects of soymilk solid content (°Brix) and coagulation time on the yield, proximate composition, and textural characteristics of dry tofu were investigated. Soymilk °Brix significantly (p < 0.05) influenced tofu yield, fracturability, hardness, springiness, cohesiveness, and chewiness. Among soymilk °Brix of 7.1, 7.8, 8.4, and 9.2 tested, °Brix 9.2 (9:1 water/bean ratio) produced the lowest yield (201g/100g bean), but the highest fracturability, hardness, cohesiveness, springiness, and chewiness. Coagulation time for 5 min resulted in a significantly lower tofu yield but higher cohesiveness than coagulation for 15 min. The fracturability and hardness of tofu from 9.2 °Brix soymilk coagulated for 5 min were greatest (18.0 and 19.6 kg, respectively). Lower soymilk °Brix and longer coagulation time produced tofu with a significantly higher moisture content. Dry tofu contained approximately 75–78% moisture (wet basis), 55–58% protein (dry basis), and 20–23% fat (dry basis).
VOLATILES OF PALM WINE USING SOLVENT EXTRACTS
Authors: UZOCHUKWU S.V.A. , BALOGH E. , TUCKNOTT O. , LEWIS M.J. , NGODDY P.O. 
Published: May 2007

ABSTRACTSolvent extracts of palm wine early in fermentation (12% sugar, pH 7), during active or mid fermentation (6% sugar, pH 3.6) and towards the end of fermentation (2% sugar, pH 3.6) were obtained using dichloromethane and diethyl ether. The extracts were analyzed by gas chromatography and gas chromatography‐mass spectrometry. Altogether, 73 compounds were identified, 45 of which had not been previously reported in palm wine. The qualitative and quantitative differences between the chromatograms of extracts of palm wine early in fermentation and at mid fermentation suggest that the flavor volatiles of palm wine derive mainly from fermentation. The occurrence of acetic acid early in the fermentation suggests that it is the first volatile acid and in fact one of the first volatiles produced in palm wine fermentation, contrary to previous assumptions. The lactic fermentation, reported to initiate palm wine fermentation, is thought to be responsible for this. That fermentation must therefore be prevented in palm exudates destined to be used for any product where acetic acid is undesirable.
DEVELOPMENT OF A PROTEIN FORTIFIED FRUIT BEVERAGE AND ITS QUALITY WHEN PROCESSED WITH PULSED ELECTRIC FIELD TREATMENT
Authors: SHARMA S.K. , ZHANG Q.H. , CHISM G.W. 
Published: May 2007

ABSTRACTPulsed electric field treatment (PEF), was explored to process a beverage at 30C. A protein fortified fruit based beverage was developed using proteins, orange juice, guar gum, sucrose, calcium lactate, citric acid, natural flavor and color. It was processed at low pH (3.75) using both a heat pasteurization and a PEF treatment. PEF treated beverage had less protein denaturation and lower loss of vitamin C compared with that of the heat treated beverage. The heat treated beverage had a slightly higher apparent viscosity than the PEF treated beverage and developed sedimentation in the container during storage. The PEF processed beverage maintained its natural orange juice like color better than the heat treated beverage, which developed a slightly whitish color. However, the PEF treated product was less microbiologically stable (5 months) at refrigeration temperature compared with the heat treated product which was stable for more than 12 months. It was concluded that more technological improvements are needed to process food safely by PEF technology.
NITROGEN AND SULFUR EFFECTS ON LEAF LETTUCE QUALITY1
Authors: CUPPETT S.L. , MCCLUSKEY M. McVEY , PAPAROZZI E.T. , PARKHURST A. 
Published: May 2007

ABSTRACTNitrogen* sulfur fertilizer combinations and growing season effects on sensory quality/acceptability and color of hydroponically grown greenhouse lettuce cultivar, “Grand Rapids”, were studied. Lettuce samples were evaluated using an attribute rating scale for appearance, color, texture, flavor, bitterness and overall acceptability; actual leaf color was measured with a chromameter. Initially, 20 N*S treatment combinations were tested. Then based on specific sensory responses, eight N*S treatment combinations were selected forjurther study in the Winter and in the Spring. Univariate ANOVA showed that in both studies significant (P<0.05) color and texture differences were found. Generally, plants receiving the highest treatment level (240 mg/L) of nitrogen were greener (sensory) and darker and duller (chromameter) than the other samples. Spring samples receiving 30 and 60 mg/L N were perceived as having firmer texture. Between seasons, it was found that lettuce grown in the Spring was perceived as being greener and having a softer texture than lettuce grown in the Winter. Principal component (factor) analysis revealed three factors accounting for between 79 to 81% of the variance in the data. Factor loadings varied depending on the season grown.
QUALITY OF ‘BOSC’ PEARS AS INFLUENCED BY ELEVATED CARBON DIOXIDE STORAGE
Authors: DRAKE S.R. 
Published: May 2007

ABSTRACT‘Bosc’pears (Pyrus communis L.) were placed in a purge‐type controlled–atmosphere (CA) storage immediately after harvest (>24 h) and held for 180 days at 1C. Oxygen in all atmospheres was 1.5% and CO2 was 1%, 3% or 5%. Pears were evaluated immediately after removal from CA storage and after ripening for an additional 7 days at 21 C. Pears stored in 3% CO2 were firmer, had a superior finish, with significantly reduced decay and internal breakdown than pears stored in 1% CO2. In 3% CO2, pears retained the ability to ripen after long‐term storage. A 10 day delay in atmosphere establishment had little or no influence on the long‐term keeping quality or ripening ability of ‘Bosc’pears. Firmness, soluble solids content and starch either alone or together were good indices of maturity for ‘Bosc’ pears.