bluuebunny/crossref_metadata_2025_split huggingface dataset:
Particle Size Distribution in Tomato Concentrate and Effects on Rheological Properties
Authors: DEN OUDEN F.W.C. , VAN VLIET T. 
Published: July 2006

ABSTRACTThe particle size distribution of a tomato concentrate was determined by wet sieving. Wet sieve fractions were then investigated by microscopy and a method based on laser diffraction. Both methods showed that the size of many particles was considerably larger (up to two to three times) than the diameter of the pores through which they have passed during wet sieving. This was explained by the deformability of the tomato cell wall. Effects of particle size distribution on rheological properties were studied by standardizing wet sieve fractions (dry matter, pH). Highest values for yield stress and apparent viscosity were found for the 90–125 and 125–180 μm wet sieve fractions.
Simple, Sensitive Assay for Microbial Aminopeptidase
Authors: SANZ YOLANDA , TOLDRÁ FIDEL , VILA RAFAEL 
Published: July 2006

ABSTRACTA fluorimetric assay has been developed using several aminoacyl‐7‐amido‐4‐methyl coumarin (AMC) substrates (L‐leucine‐, L‐alanine‐, L‐arginine‐, L‐tyrosine‐, L‐phenylalanine‐, L‐serine‐ and L‐valine‐AMC) in black multi‐well plates to measure microbial aminopeptidase activity in lactobacilli intact cell suspensions (109–1010 CFU/mL). The fluorescence emission was visually evaluated by panelists and showed that substrate concentrations of 0.01 mM were optimal for visual detection and thus useful for rapid screening of many strains. The different ratios of activities quantitated in a multiscan fluorimeter showed a potential for differentiation among strains.
Solubility and Emulsifying Properties of Soy Protein Isolates Modified by Pancreatin
Authors: QI M. , HETTIARACHCHY N.S. , KALAPATHY U. 
Published: July 2006

ABSTRACTSoy protein isolates (SPI) with varying degrees of hydrolysis (DH of 7, 11, 15, 17%) were produced using pancreatin. The surface hydrophobicity indices of pancreatin hydrolyzed SPI (PSPI) (34.5, 34.9, 39. 1, and 40.7 for 7, 11, 15, 17% DH, respectively) were higher than that of SPI (10.5) and control SPI (CSPI) (12.5, 11.9, 12.9, and 12.6 for 10, 60, 120, and 180 min incubation, respectively). The solubilities of PSPI at pH 4.5 were 2.7, 9.1, 11.9, and 18.7%, for 7, 11, 15, and 17% DH, respectively, while the solubilities of SPI and CSPI at the same pH were about 1. 6%. Solubilities of PSPI at pH 7. 0 were > 90% for all DHs tested, while those of SPI and CSPI were 85%. The emulsifying activity index (EAI) of PSPI increased with increasing DH. PSPI with 15% DH had highest EAI (1. 122) which was higher (P < 0. 05) than those of SPI (0.550) and CSPI after 120 min incubation without enzyme (0.568). These results suggest that PSPI could be used as an ingredient for emulsified products and where high solubility at low pH is required.
Viscoelastic Properties of Xanthan Gels Interacting with Cations
Authors: MA L. , BARBOSA‐CÁNOVAS G.V. 
Published: July 2006

ABSTRACTViscoelastic properties of gels were greatly affected by xanthan gum concentration and types of cations. The storage moduli (G'), measured at 1.0 Hz, were 8.3, 10, and 2700 Pa for xanthan gels at 0.5% polymer concentration and 37, 42, and 13000 Pa for xanthan gels at 1.0% polymer concentration in the presence of Na+, Ca2+, or Fe3+, respectively. The elastic recovery was 27.9, 61.6, and 66.3% for 0.5% xanthan gels, and 38.5, 22.5, and 69.1% for 1.0% xanthan gels, in the presence of Na+, Ca2+, or Fe3+, respectively. The generalized Kelvin model simulated creep compliance and ferric ion was an excellent crosslinker for a rigid, firm gel.
Gas Concentrations in Modified Atmosphere Bulk Vegetable Packages as Affected by Package Orientation and Perforation Location
Authors: NGADI MICHAEL , RULIBIKIYE ANASTASE , EMOND JEAN‐PIERRE , VIGNEAULT CLEMENT 
Published: July 2006

ABSTRACTA perforated plexiglass package box was used to study the effects of package orientation and perforation location on gas concentration profiles during modified atmosphere packaging of broccoli (Brassica oleracea) florets. Three package orientations and perforation locations were studied. Two temperature conditions were studied namely: constant temperature at 2°C and variable temperature between 2 and 20°C. Package orientation and perforation location affected gas concentration gradients across the package. Placing the package in a vertical orientation with perforation at the top side, resulted in higher gas concentration gradients in the package. Lower gas concentration gradients were obtained when the package was placed in a vertical orientation with perforation at the lower side. Temperature variation resulted in gas concentration fluctuation in the package.
Method to Measure Microwave‐Induced Toughness of Bread
Authors: MILLER R. A. , HOSENEY R. C. 
Published: July 2006

ABSTRACTBread slices were placed in a custom holding device and cut with a wire cutter attached to a TA.XT2 Texture Analyzer. The peak force required to cut the bread was taken as a measure of toughness. Microwave reheated, conventionally reheated, and unheated bread were compared as were the effects of bread age (firming). Certain emulsifiers were added and microwave toughness of bread compared. Use of certain emulsifiers and increasing the water content of the bread (through use of fiber) decreased toughness of microwave‐reheated bread. The developed method was effective in measuring microwave heating induced toughness.
Sodium Alginate Plus Modified Tapioca Starch Improves Properties of Low‐Fat Beef Patties
Authors: BERRY B.W. 
Published: July 2006

ABSTRACTSodium alginate (A) in combination with modified tapioca starch (T) was evaluated in low‐fat beef patties cooked by broiling or grilling to 68 or 74°C. Added water was used with AT formulations at 7% (AT7) or 14% (AT14) levels. In comparisons with all‐beef patties (8 and 20% fat), AT provided improvements in tenderness, juiciness and cooking yields without increasing fat retention or affecting beef flavor. In sensory comparisons with 14 commercially processed, low‐fat beef patties, AT7 and 14 patties received the highest ratings. Combined use of A and T would provide improved acceptability of low‐fat patties over that from using single fat replacers.
Measuring Texture of Crackers with a Multiple‐point Sheet Sensor
Authors: KOHYAMA KAORU , NISHI MIDORI , SUZUKI TATEO 
Published: July 2006

ABSTRACTA multiple‐point sheet sensor was used to observe the distribution of pressure on the surface during fracture of food. This multiple‐point measurement was compared with a single‐point measurement of uniaxial compression for crackers with different water activities. Textural characteristics were clearly reflected in the pressure distribution data successively detected by the multiple‐point sensor. Little pressure distribution appeared during compression of a homogeneous sample. Crackers with low water activity showed a wide pressure distribution both with time and at different positions. The multiple‐point measurement directly determined textural differences caused by the mechanical and geometrical properties of the crackers.
Composition and Stability of Goat Meat Patties as Affected by Breed Type and Feeding Regimen
Authors: RHEE K.S. , ZIPRIN Y.A. , BISHOP C.E. , WALDRON D.F. 
Published: July 2006

ABSTRACTGround meat patties were made using knife‐separable lean (frozen‐thawed) composites from meat‐type (Spanish, Spanish Boer) goats assigned to two feeding regimens (feedlot or range) and fiber‐type (Angora, Spanish Angora) goats assigned to the feedlot regimen. Weight losses from pan‐frying (mainly moisture loss) were 17.7 to 21.6%. Range meat‐type goat samples had a higher proportion of total saturated fatty acids than the feedlot counterparts. After refrigerated storage, raw or cooked patties (aerobically packaged) from the range goats had lower TBA values than those from the feedlot goats. At – 20°C, all samples, raw or cooked, exhibited low TBA values throughout 120 days of storage.
Physical and Biochemical Effects of Broiler Breast Tenderization by Aging after Pre‐rigor Deboning
Authors: McKEE S.R. , HIRSCHLER E.M. , SAMS A.R. 
Published: July 2006

ABSTRACTShear values of breast fillets were greater after 0 hr than after either 23 or 47 hr aging, which were both greater than after 71 hr post harvest aging. However, the 71 hr shear value was still greater than that for breast muscle aged 24 hr on the carcass. The 0 hr fillets had shorter sarcomeres than fillets frozen after 47 or 71 hr aging. Myofibrillar fragmentation increased from 0 to 47 hr and from 47 to 71 hr post‐harvest aging. Decreased residual calpain and calpastatin activities, combined with the appearance and accumulation of the 30 kDa protein is characteristic of calpain activity. This suggested that the myofibrillar fragmentation during post‐harvest aging involved calpain‐mediated proteolysis similar to that occurring during normal meat aging.
Structure‐Mechanical Properties of Heat‐Induced Whey Protein/Cassava Starch Gels
Authors: AGUILERA JOSÉ M. , BAFFICO P. 
Published: July 2006

ABSTRACTStructure‐mechanical properties of heat‐induced whey protein isolate/cassava starch (WPI/CS) gels were studied by hot‐stage video microscopy (HSVM) and axial compression testing (ACT). Elastic moduli (or compression stress) of pure WPI and CS gels followed a power dependence with concentration. ACT confirmed that reinforcement occurred when CS was added at 10–25% of total solids. HSVM revealed that CS granules swelled first, removed water from the system and concentrated the WPI solution that gelled later. Reinforced gels had a continuous WPI phase filled with swollen CS granules. A modified Takayanagi model accounting for water redistribution during gelatinization accurately fitted the mechanical properties of these gels.
Degradation Kinetics of Myosin Heavy Chain of Pacific Whiting Surimi
Authors: YONGSAWATDIGUL JIRAWAT , PARK JAE W. , KOLBE EDWARD 
Published: July 2006

ABSTRACTPacific whiting surimi paste was ohmically heated to investigate degradation of myosin heavy chain (MHC) caused by endogenous proteinase over a range of 40–85°C and 0.5–35 min. Degradation was best described with an apparent reaction order of 1.4. Changes of degradation rate increased with temperature and reached a maximum at 57°C. Then, rate of MHC degradation decreased with higher temperature and reached a minimum at 75°C. Ea values of activation and inactivation zone were 142.3 and 83.1 kJ/mol, respectively. Generally, failure shear stress and shear strain increased linearly with MHC content. Proteolytic degradation of actin exhibited the same trend as that of MHC but at a slower rate. The synergistic effect of actin in the gelation of whiting surimi was predominant at ≥75°C.
Evaluating Previous Thermal Treatment of Chicken Patties by Visible/Near‐Infrared Spectroscopy
Authors: CHEN H. , MARKS B.P. 
Published: July 2006

ABSTRACTCooking history at the center point in chicken patties was quantified in terms of both time‐temperature integrated indices (C and F) and endpoint temperature (Tmax). Intact cooked patties were scanned for reflectance and transmittance spectroscopy. Reflectance resulted in better calibrations for the indices of thermal history than did transmittance. Three reflectance wavelength ranges, visible (400 to 700 nm), near‐infrared (1100 to 2500 nm), and visible/near‐infrared (400 to 2500 nm), were evaluated, and visible/near‐infrared yielded the highest accuracy. The best calibration resulted in a standard error of prediction (SEP) of 0.11 log10(min) for log10C, 0.25 log10(min) for log10F, and 2.54°C for Tmax on an independent validation sample set.
Reduction of Fluid Loss from Grapefruit Segments with Wax Microemulsion Coatings
Authors: BAKER ROBERT A. , HAGENMAIER ROBERT D. 
Published: July 2006

ABSTRACTFresh whole peeled grapefruit or segments produced by vacuum infusion with pectinases are considered minimally processed products. When dry packed, segments from mature late season fruit had fluid losses >15% during 4 wk storage. Edible wax microemulsion coatings reduced leakage of dry‐packed segments by 80% after 2 wk, and 64% after 4 wk storage, and were optimally effective in reducing leakage when diluted to 12% solids. Coatings could be made with polyethylene, candelilla or carnauba wax, and with lauric, stearic, palmitic, oleic or myristic acids. Coatings with carnauba wax were most effective. Whether made with morpholine or ammonia as the base, coatings were not detected by informal taste panels before or after storage.
Histological Changes in High‐Pressure‐Frozen Carrots
Authors: FUCHIGAMI MICHIKO , MIYAZAKI KOICHI , KATO NORIKO , TERAMOTO AI 
Published: July 2006

ABSTRACTHistological changes in carrots frozen using a computer‐programmed high pressure pilot unit for food processing were examined by light microscope. When raw carrots were frozen at 50 MPa, – 15°C; 100 MPa, –15°C; 150 MPa, –25°C; 200 MPa, –28°C, they were extremely damaged due to volume expansion by the formation of ice I. Conversely, carrots pressurized at 100 MPa, – 10°C (between liquid phase and ice I) and 200 MPa at –20°C (liquid phase) were not damaged because they were frozen rapidly during pressure reduction. They were not damaged even after pressurizing‐then‐immersing in LN2. Carrots frozen at 240 MPa, –28°C and at 280 MPa, –25°C, were also not damaged, although ice III formed. The structure of carrots frozen at 400 MPa, –20°C (ice V) was comparatively intact. When carrots were preheated at 60°C for 30 min and frozen at 100 MPa, –15°C or at 400 MPa, –20°C, damage was reduced further.
Rheological Properties Including Tensile Fracture Stress of Semolina Extrudates Influenced by Moisture Content
Authors: LIU H. , QI J. , HAYAKAWA K. 
Published: July 2006

ABSTRACTSemolina extrudates were reshaped, immediately after extrusion to form 0.5 mm thick × 2 mm wide × 130 mm long strips. Moisture content (W) was adjusted to 5 to 39% (dry basis) equilibrating in desiccators containing saturated salt solutions. The following tensile rheological properties of the prepared samples were determined at room temperature (21‐24°C) using a Rheometrics solid analyzer: Young modulus (E), yield stress (σy), fracture stress (σc) and fracture stain (ɛc). Each of E, σy and σc was fitted by a semilogorithmically linear function of W with a negative slope. The property ɛc fitted two semilogarithmically linear functions: for W < 24.2% a line with a positive slope and for W > 24.2% a line with near zero slope. Such data for moisture ranges used in conventional pasta drying can help to optimize conditions for pasta production without stress cracking.
Enzymatic Production of Ribonucleotides from Autolysates of Kluyveromyces marxianus Grown on Whey
Authors: BELEM M.A.F. , GIBBS B.F. , LEE B.H. 
Published: July 2006

ABSTRACTAfter 20h fermentation of medium containing 5% (w/v) dehydrated whey, at 30°C, pH 4.5, yeast cells were harvested, diluted in 0.1M KH2PO4, and autolyzed at different pHs (6.5–7.5) and temperatures (45–55°C). Phosphodiesterase (0.2–1.0% w/v, 65°C, pH 6.5, 6h) and adenyl deaminase (0.5‐1.0% w/v, 60°C, pH 5.5, 4h) were added to the autolysates. After heat treatment (100°C, 15 min), samples were analyzed by RP‐HPLC and LC/MS. Production of 5′‐ribonucleotides was maximized at 50°C, pH 6.5. Yields of 5′‐AMP (800 μg/g of biomass) and 5′‐GMP (2000 μg/g) increased considerably after addition of 1.0% phosphodiesterase. 5′‐IMP increased only after addition of 1.0% adenyl deaminase.
Supercritical Fluid Extraction Compared with Solvent Method for Incurred Sulfamethazine in Chicken Eggs
Authors: PENSABENE J.W. , FIDDLER W. , DONOGHUE D.J. 
Published: July 2006

ABSTRACTTo obtain eggs containing “normally incurred” sulfamethazine (SMZ), 10 hens were fed a single dose of 75 mg/kg SMZ by capsule. The amount of SMZ in some of the eggs (n = 21) was determined by two extraction methods, supercritical fluid extraction (SFE) and solvent extraction. The mean SMZ values ranged from 0.10 to 0.78 ppm, with an overall mean of 0.32 ppm and no difference (p>0.05) was found between the methods. However, SFE provided a distinct advantage over other methods since the amount of sample manipulation and solvent use and disposal was minimal. Determination of SMZ in the normally incurred eggs over an 8‐day period by SFE showed that levels reached a maximum after the first day, then declined slowly. However, SMZ exceeding 0.10 ppm still occurred 5 days after dosing.
Properties of Single‐ and Double‐Encapsulated Butteroil Powders
Authors: ONWULATA C.I. , KONSTANCE R.P. , HOLSINGER V.H. 
Published: July 2006

ABSTRACTSpray‐dried powders with 50% butteroil encapsulated in sucrose were double‐encapsulated by dispersion in a molten matrix of vegetable waxes (high‐pressure‐treated by a patented process) followed by pressure treating at 414 KPa and sieving. A 20–40% increase in particle size resulted from double encapsulation and powders were less flowable (P < 0.01). Scanning Electron Microscopy of double‐encapsulated powders showed one or more sucrose‐encapsulated particles embedded in a matrix of solid vegetable wax. Double coating reduced moisture uptake by 20%, possibly ameliorating the need for special packaging during storage. The flow and mechanical behavior of the encapsulated powders were different (P < 0.05) from the other powders studied.
Lipid Classes, Fatty Acids, Flavor and Storage Stability of Washed Sheep Meat
Authors: RHEE K.S. , CHO S.H. , KIM J.O. , KIM M.N. 
Published: July 2006

ABSTRACTLamb was used for all experiments, except flavor evaluations for which mutton was used. Washing ground lamb 4 times with high‐pH (8.2) tap water, at a meat‐to‐water ratio of 1:4 and with a 15 min extraction/washing cycle, sharply lowered total fat content (primarily by removing neutral lipids), lipid oxidation potential, and the volatile branched‐chain fatty acids which reportedly contribute to undesirable species‐related flavor of sheep meat. A trained sensory panel determined that washed‐cooked mutton had “very weak” species‐related flavor (<2 on a 9‐point scale).
Mechanism of inactivation of heat‐tolerant spores of Bacillus stearothermophilus IFO 12550 by Rapid Decompression
Authors: HAYAKAWA ISAO , FURUKAWA SOICHI , MIDZUNAGA AKIHIRO , HORIUCHI HIROSHI , NAKASHIMA TAICHI , FUJIO YSUAKU , YANO YUKIO , ISHIKURA TSUYOSHI , SASAKI KADZUO 
Published: July 2006

ABSTRACTThe effect of three rapid decompression methods to clear the mechanism of inactivation of heat tolerant spores of Bacillus stearothermophilus IFO 12550 was investigated. Pressurization of the spores at 200 MPa and 75°C for 60 min caused a kill of 104 CFU/mL by the link‐motion system but the nonrotational rod valve and E.G. seal methods gave a kill of about 103 CFU/mL. Sterilization was due to the physical breakdown of spore coat, and was induced by its physical permeability of water at high pressure and temperature. Rapid decompression by the link‐motion system at 200 MPa decreased the D‐value of the spores from 3000 min (100°C, one atmosphere) to 6 min, 11 min, and 17 min at 95, 85, and 75°C, respectively.
Rapid Method for Quantification of Cholesterol in Turkey Meat and Products
Authors: KING A.J. , PANIANGVAIT P. , JONES A.D. , GERMAN J.B. 
Published: July 2006

ABSTRACTA direct saponification method was developed to determine cholesterol quantitatively in turkey meat and its processed products at a detection limit of 10 ppm. Five solvents and two derivatizing agents were evaluated. The method involved direct saponification with ethanolic KOH, homogeneous‐phase toluene extraction of unsaponifiables, derivatization of cholesterol to a trimethylsilyl ether and quantitation by gas chromatography with flame ionization detection using 5α‐cholestane as internal standard. Compounds were confirmed by gas chromatography‐mass spectrometry.
Potassium Sorbate Diffusivity in American Processed and Mozzarella Cheeses
Authors: HAN JUNG HOON , FLOROS JOHN D. 
Published: July 2006

ABSTRACTThe diffusivity of potassium sorbate in cheeses was determined by using diffusion models and computer programming for examining the residual surface concentration and the penetration of surface‐applied potassium sorbate into cheese. To determine diffusivity, the concentration of potassium sorbate in sliced cheese was measured by penetration time and distance from surface. The diffusivity was calculated by nonlinear regression with experimental data based on Fick's law. The diffusivity of potassium sorbate through American processed cheese was 1.31∞10‐6 cm2/sec and for Mozzarella cheese 6.74∞10‐7 cm2/sec. This indicated that Mozzarella cheese would maintain surface concentration of potassium sorbate above the critical fungistatic level two times longer than American processed cheese.
Enhanced Mass Transfer During Osmotic Dehydration of High Pressure Treated Pineapple
Authors: RASTOGI N.K. , NIRANJAN K. 
Published: July 2006

ABSTRACTHigh pressure pretreatment (100–700 MPa) was applied to enhance mass transfer rates during osmotic dehydration of pineapples and accelerate the process. Experimentally determined diffusivity values, based on a Fickian model, increased fourfold for water and twofold for sugar. Diffusivity values were correlated with pretreatment pressure by an equation of the form D=A exp(–B/P), which suggests that diffusivity would level after an initial increase in pressure. The increase was attributed to breaking‐up of cells walls which facilitated the transport of water. Evidence for the extent of cell wall break‐up with applied pressure was based on differential interference contrast microscopic examination of tissue. Preliminary experiments on rehydration characteristics showed high pressure pretreated samples did not absorb as much water as controls.
Optimization of Low Temperature Blanching of Frozen Jalapeño Pepper (Capsicum annuum) using Response Surface Methodology
Authors: QUINTERO‐RAMOS A. , BOURNE M.C. , BARNARD J. , ANZALDÚA‐MORALES A. 
Published: July 2006

ABSTRACTThe effects of low‐temperature long‐time blanching of diced jalapeño pepper prior to freezing on extrusion force, color and pH of the product were evaluated and optimized by response surface methodology. The blanch temperature was the most important factor, while hold time had no significant effect on product quality. Maximum extrusion force and color parameter a*(green‐red) correlated with temperature. The pH and the color parameters L*(brightness) and b*(blue‐yellow) showed no significant variation with the experimental variables. The recommended blanch temperature of 55°C produced a firmness value of 779N and a color value of –10.55 of parameter a* in frozen jalapeño peppers.
On‐line Measurement of Residence Time Distribution in a Food Extruder
Authors: CHOUDHURY GOUR S. , GAUTAM AKHILESH 
Published: July 2006

ABSTRACTA technique was based on electrical conductivity of material in a die, and used a series circuit consisting of a 5 mm dia die, a 10 ohm resistor, and a 15V dc power supply. Material conductivity was altered with addition of an electrolyte tracer at the feed inlet. Change in current flow was measured as a proportional voltage response across the resistor. Using a twin‐screw extruder, with L/D 32:1, the RTD of rice flour at 15% moisture was determined using sodium nitrate as tracer. Under steady state, the voltage across the resistor was measured. The on‐line results correlated well with the established erythrosine dye method. The effects of screw configuration, feed flow rate, and screw speed were precisely determined by the on‐line method.