bluuebunny/crossref_metadata_2025_split huggingface dataset:
PREDICTION OF NUTRIENT RETENTION IN THERMALLY PROCESSED HEAT CONDUCTION FOOD PACKAGED IN RETORTABLE POUCHES
Authors: CASTILLO P. F. , BARREIRO J. A. , SALAS G. R. 
Published: August 2006

ABSTRACTA model was developed to predict the retention of nutrients with first order kinetics of thermal degradation in foods packaged in reportable pouches and sterilized by thermal conduction. The validity of the model was verified experimentally on a simulated food. The model was effective in predicting the temperature at the center of the container at the end of the heating period and, to a lesser extent, at the end of the cooling period. The prediction of the fraction of nutrient retained at the end of processing compared favorably to the fraction obtained experimentally, and they were within the 90% confidence intervals of the experimental fractions.
FLUIDIZED BEDS AS TURBULENCE PROMOTERS IN THE CONCENTRATION OF FOOD LIQUIDS BY REVERSE OSMOSIS
Authors: De BOER R. , ZOMERMAN J. J. , HIDDINK J. , AUFDERHEYDE J. , VAN SWAAY W. P. M. , SMOLDERS C. A. 
Published: August 2006

ABSTRACTFluidized beds offer a potential improvement of reverse osmosis processes for food liquids, less fouling of the membrane, and reduced energy consumption. Our experiments were concerned with tubular systems in which fluidized beds of glass, steel, and lead beads were used. Glass beads appeared to be preferable, since they caused little damage to the membrane. Only with the larger glass beads (3 mm) did the membrane skin become corrugated, so that the rejection decreased. The permeate flux for Gouda cheese whey was almost equal to that of an empty tube for which the velocity was about thirty times higher. The erosive action of the glass beads on the fouling layer was partially responsible for this effect. For reverse osmosis of skim milk and potato fruit water the bed did not reduce the fouling layer to a sufficient extent and, therefore, had a lower permeate flux than an empty tube.
EFFECT OF MICRONIZING ON KERNEL CHARACTERISTICS OF SORGHUM VARIETIES WITH DIFFERENT ENDOSPERM TYPE
Authors: RUSNAK B. A. , CHOU CHOA‐LIN , ROONEY L. W. 
Published: August 2006

ABSTRACTMicronizing is accomplished by heating the grain with infra‐red burners and crushing the heated kernels between corrugated steel rollers. A laboratory model Pierce micronizer was used to process five sorghum varieties with differing endosperm characteristics: two waxy, one heterowaxy, and two nonwaxy. The waxy grain had the greatest expansion followed by the heterowaxy and nonwaxy grains. The greatest alteration in endosperm structure occurred in the waxy sorghum varieties. The extent of starch gelatinization, measured by several methods, was in decreasing order: waxy, heterowaxy, and nonwaxy sorghum varieties. Waxy sorghum varieties are more extensively gelatinized than nonwaxy sorghums for a given increment of heat treatment. Thus, waxy sorghums can be processed under lower heat and pressure requirements than presently necessary for nonwaxy sorghums.
EFFECT OF COOKING ON THE CHEMICAL COMPOSITION OF WINGED BEANS (Psophocarpus tetragonolobus)
Authors: EKPENYONG T. E. , BORCHERS R. L. 
Published: August 2006

ABSTRACTThe effect of soaking and cooking methods on the chemical composition, digestibility and antitryptic activity of winged beans was investigated. Water imbibition was rather slow with winged bean seeds. To obtain beans sufficiently tender for human consumption, prolonged soaking prior to cooking for 5 hr was found to be suitable. Short‐cooking time was ineffective as the beans were very hard. Prolonged cooking after a prolonged soaking period improved the flavor, increased tenderness, and increased the weight of cooked beans. Also, increases in percent protein and in vitro digestibility and reduction in the activity of trypsin inhibitor were observed. Cooking influenced the mineral content of the beans leading to significant losses in potassium and magnesium.
QUALITY CHANGES IN BULK STORED CITRUS CONCENTRATE MADE FROM FREEZE‐DAMAGED FRUIT
Authors: HENDRIX D. L. , GHEGAN R. C. 
Published: August 2006

ABSTRACTFour batches of frozen concentrated orange juice were prepared using commercial equipment. The juice from three batches of the “Hamlin‐Pineapple” cultivar and one batch of a “Valencia” cultivar was mechanically extracted and concentrated on four different occasions. The control was prepared from fruit harvested prior to the January 18–20, 1977 freeze. The remaining three batches were prepared from fruit harvested at 5, 28, and 180 days after the freeze. Samples from each batch were stored at −20.5°C and −7.7°C. Samples were analyzed every 2 wk to compare the changes in the quality of concentrate made from freeze damaged fruit to the control. Three quality characteristics, Brix/acid ratio, bottom pulp, and apparent viscosity, showed distinct differences between the control and freeze‐damaged samples. In the freeze‐damaged samples the Brix/acid ratio were initially found to be higher and continued to increase with storage. Bottom pulp content increased with storage in the freeze‐damaged samples as did apparent viscosity.
LIPIDS IN FAST FOODS
Authors: SLOVER H. T. , LANZA E. , THOMPSON R. H. 
Published: August 2006

ABSTRACTThe lipid composition of food items from three hamburger‐type fast food chains has been determined. Samples obtained over‐the‐counter were extracted with chloroform/methanol and analyzed for total fat, fatty acids, cholesterol, plant sterols, and tocopherols. Fatty acids were determined by an internally standardized gas chromatographic procedure on glass capillary columns coated with SP2340. Cholesterol, tocopherols and plant sterols were also determined by gas chromatography as trimethylsilyl ether derivatives. Condiments were analyzed separately. Limited data on the variability of French fries and plain hamburgers is also given.
EFFECT OF VARIOUS TREATMENTS OF PULSES ON IN VITRO GAS PRODUCTION BY SELECTED INTESTINAL CLOSTRIDIA
Authors: GARG S. K. , BANERJEA A. C. , VERMA J. , ABRAHAM M. J. 
Published: August 2006

ABSTRACTStudies were performed to find out the effect of different treatments of pulses, like cooking, fermentation, incorporation of spices like raw garlic, and ginger powder on in vitro gas production by selected intestinal Clostridia. All treatments had profound influence on gas production; the amount of gas was reduced between 30–60%. Maximum reduction was noticed at 1.0% concentration of spices. Lag phase of growth was prolonged considerably, suggestive of temporary suppression of gas production. C. perfringens produced the highest amount of gas in all control samples and all treatments had maximum inhibitory effects on this organism.
INHIBITION OF TWO PSYCHROTROPHIC Pseudomonas SPECIES BY BUTYLATED HYDROXYANISOLE
Authors: DAVIDSON P. M. , BRANEN A. L. 
Published: August 2006

ABSTRACTThe antimicrobial activity of the phenolic antioxidant, butylated hydroxyanisole (bHA), was evaluated against Pseudomonas fluorescens and Pseudomonas fragi. Pseudomonas fluorescens ATCC 15456 was extremely susceptible to the antimicrobial effects of BHA. In Trypticase Soy Broth (TSB) 100 ppm BHA delayed the growth of P. fluorescens at 22°C and totally inhibited growth at 7°C. In phosphate‐peptone buffer, 100 or 200 ppm BHA was lethal to P. fluorescens. The extent of lethality was dependent upon BHA concentration, temperature and prior exposure to sub‐inhibitory levels of BHA. In contrast to P. fluorescens, growth occurred with P. fragi ATCC 4973 in TSB even at 400 ppm BHA at 7° and 22°C. Pseudomonas fragi was also more resistant to the lethal effects of BHA in phosphate‐peptone buffer.
POLYPHENOL OXIDASE OF MANGO (Mangifera indica var. Haden)
Authors: PARK YONG K. , SATO HÉLIA H. , ALMEIDA TÂNIA D. , MORETTI ROBERTO H. 
Published: August 2006

ABSTRACTThe characteristics of mango (Mangifera indica var. Haden) polyphenol oxidase (PPO) extract were investigated in order to use it in mango processing. The optimum pH of the enzyme was 5.6–6.0, which is unusual as compared to other fruits. For heat inactivation, half‐activity of the enzyme was lost after 2.1 and 4.0 mm of treatment at 85 and 80°C, respectively. Regarding the effect of inhibitors on the enzyme, sodium metabisulfite was the most effective, while ascorbic acid was the least. Polyacrylamide gel electrophoresis revealed two isoenzymes which moved toward the anode at pH 8.6 as detected with catechol as substrate; no bands were observed when L‐tyrosine was used as substrate. It was found that electrophoretic patterns of mango PPO were quite different, compared to other plant PPO systems.
HYDROPHOBIC ADSORPTION CHROMATOGRAPHY OF PEACH POLYPHENOL OXIDASE
Authors: FLURKEY WILLIAM H. , JEN JOSEPH J. 
Published: August 2006

ABSTRACTPeach fruit polyphenol oxidase, both crude and pure preparations, were found to adsorb to Phenyl Sepharose, 4‐phenylbutylamine Sepharose, CBZ‐phenylalanine‐TETA‐alkyl Sepharose, octyl‐ and decyl‐agarose columns. The enzyme showed no affinity to amino‐alkyl agaroses, hydrophobic media with terminal phenol, amino, or carboxyl groups on the ligands. The enzyme is weakly hydrophobic and can be purified and characterized with hydrophobic chromatography. Phenyl Sepharose CL‐4B columns gave the best separation of isoenzyme forms of the enzyme probably due to biospecitic effect in addition to the hydrophobic interactions.
AVOCADO CELLULASE EXTRACTION AND PURIFICATION
Authors: AWAD MARCEL , LEWIS LOWELL N. 
Published: August 2006

ABSTRACTOptimum conditions for the extraction and purification of avocado cellulase have been established. The best quantiative recovery of the cellulase from avocado tissue was obtained with a 0.04M acetate buffer, pH 5.0, containing 0.4M NaCl and 0.25% (v/v) Triton X‐100. The isoelectric point of the enzyme was 4.7 and the molecular weight, based on SDS gel electrophoresis, was 49,000. The enzyme was purified on a cellulose column to a single protein band on SDS gel electrophoresis. Rabbit antibody produced to the cellulase gave further proof of the enzyme's purity.
STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY
Authors: BILIADERIS C. G. , MAURICE T. J. , VOSE J. R. 
Published: August 2006

ABSTRACTDifferential Scanning Calorimetry (DSC) was used to study gelatinization phenomena of corn, potato, acid‐modified corn and smooth pea, and various legume starches. Two endothermic transitions were observed for starches heated in the presence of limited amounts of water (starch/water = 46–48% w/w). The effect of starch concentration on the shape of these two endotherms was studied for three legume starches. Considering the starch granule as a spherulite, the experimental data were treated thermodynamically by applying equations describing phase transitions of semi‐crystalline polymers. Experimental evidence suggested that a solvation‐assisted melting of starch crystallites took place during gelatinization and that the process was facilitated by the presence of the amorphous parts of the granule. The enthalpy change, ΔH, associated with the gelatinization varied among these starches within a range of 2.6–4.4 Cal/g. A comparison between DSC transition temperatures and characteristic gelatinization temperatures obtained by other methods was also made.
DIETARY FIBER, LIGNOCELLULOSE AND HEMICELLULOSE CONTENTS OF SELECTED FOODS DETERMINED BY MODIFIED AND UNMODIFIED VAN SOEST PROCEDURES
Authors: MARLETT JUDITH A. , LEE SUNGSOO C. 
Published: August 2006

ABSTRACTNeutral detergent residues (NDR) of 6 vegetables, 3 fruits, and 3 grain products were determined by the unmodified Van Soest ND procedure and by modifications which incorporated starch‐or protein‐hydrolyzing enzymes. Modification of the procedure significantly lowered NDR weights of several foods, with the greatest effect on grain products and high starch vegetables. Incubation with B. subtilis amylase and pancreatin (1 hr) yielded NDR which generally were not different from those incubated with hog amylase (18 hr). Modification of the procedure had little effect on lignocellulose values, determined by treating NDR with acid detergent solution, and more effect on hemicellulose values. Results suggest that amylase treatment, but not a long incubation, may be necessary for some foods.
LIPASE PRODUCTION, LIPOLYSIS, AND FORMATION OFVOLATILE COMPOUNDS BY Pseudomonas fluorescens IN FAT CONTAINING MEDIA
Authors: ANDERSSON R. E. 
Published: August 2006

ABSTRACTThe lipolytic bacterium Pseudomonas fluorescens was cultivated in nutrient broth supplemented either with olive oil, sunflower oil or soybean oil. Presence of oil delayed bacterial growth and lipase production, but the finally obtained cell density and amount of lipase was approximately the same as in unsupplemented nutrient broth. The lipase hydrolyzed soybean oil to a greater extent than olive oil and sunflower oil, respectively. Fatty acids were deteriorated into volatile compounds which were detected in the head‐space gas over the fat containing media. The volatile fraction was found to contain alcohols, aldehydes, ketones, esters, furans, sulphur compounds, and hydrocarbons.
THERMAL DIFFUSIVITY OF MODEL MEAT ANALOG SYSTEMS
Authors: RIZVI S. S. H. , BLAISDELL J. L. , HARPER W. J. 
Published: August 2006

ABSTRACTModel meat analogs composed of soy spun fiber, egg albumen, and wheat gluten were thermally processed at five different temperatures under transient heat transfer conditions. Thermal diffusivity values were obtained during this period using Dickerson's method. The subject samples were held at the final temperature for 1 hr and thermal diffusivity values were obtained using the method of Pflug et al. (1965); values obtained by the two methods matched favorably within the experimental variations. The thermal diffusivities of the system varied with water content in the temperature range 71.1–93.3°C. Above this range, water alone could not reliably predict the thermal diffusivity values. increase in processing temperature lowered the thermal diffusivity values.
A COMPARISON OF Microbacterium thermosphactum AND LACTOBACILLI AS SPOILAGE ORGANISMS OF VACUUM‐PACKAGED SLICED LUNCHEON MEATS
Authors: EGAN A. F. , FORD A. L. , SHAY B. J. 
Published: August 2006

ABSTRACTThe spoilage of vacuum‐packaged sliced luncheon meats at 5°C by Microbacterium thermosphactum and lactobacilli was studied using analytical taste panels. M. thermosphactum caused rapid spoilage. “Off” aroma was significant at about the time the bacterial population reached 108/g and “off” flavor 2–3 days later. In contrast homofermentative lactobacilli caused spoilage much more slowly. No “off” aroma was detected with products which had carried a population of 108/e. for 21 days the time at which “off” flavor first became significant. Heterofermentative lactobacilli were intermediate in their effect. Thus shelf life is dependent upon the types of bacteria present. Under such circumstances a “total count” microbiological standard is of little value.
EFFECT OF BONING, ELECTRICAL STIMULATION AND MEDICATED DIET ON THE MICROBIOLOGICAL QUALITY OF LAMB CUTS
Authors: STERN NORMAN J. 
Published: August 2006

ABSTRACTSeventy‐three lambs were divided into four treatment groups and fed for 3 months either (1) control diet, (2) control plus 25 ppm of a tertiary amine (N,N‐dimethyldodecanamine), (3) control plus 50 ppm of the amine, or (4) control plus 25 ppm chlortetracycline (CTC). The lambs were slaughtered at the end of the feeding trial. Half of the 146 sides were electrically stimulated (ES). Subsequently, half of the ES and half the nonstimulated sides were hot‐boned and the other halves were cold‐boned at 6 days postmortem. At 6 days postmortem, all racks were vacuum packaged and held at 3°C until 35 days postmortem. Cold‐ and hot‐boned carcasses were processed into lamb chops and packaged in oxygen‐permeable wrap and kept under retail market conditions (5°C and 12 hr of lighting/day). Surface swabs were taken from lamb chops initially and after 3 days of retail storage and from lamb racks at 35 days postmortem. The following statistically significant (P < 0.05) results were obtained. Standard plate counts (SPCs) and psychrotrophic plate counts (PPCs) were consistently higher for hot‐boned lamb chops initially and after 3 days of storage compared with the cold‐boned lamb chops initially and after 3 days of storage. The situation was reversed for the lamb racks after 35 days of storage: hot‐boned racks had lower counts than the cold‐boned racks. PPCs from lamb chops from lambs fed CTC‐supplemented diets were lower than PPCs from lamb chops from lambs fed unsupplemented (control) diets after 3 days of storage. Electrical stimulation exerted no significant effect on surface bacterial numbers.
AN INDEX OF PEELABILITY FOR SHRIMP
Authors: KOLBE EDWARD , LEE JONG S. , BABBITT JERRY K. 
Published: August 2006

ABSTRACTA quantitative measure of force to pull shell from meat was developed as an index of peelability for Pacific shrimp (Pandalus jordani). An average, normalized tensile strength measured with a spring force gage, correlated positively (r = 0.98) with weight of unremoved shell found with a prototype mechanical peeler. In an example application, the force index shows shell removal to be influenced by holding shrimp in different refrigerating media for varying lengths of time.
Cassava (Manihot esculenta Crantz) Flour Fortification with Soy Flour
Authors: COLLINS J. L. , TEMALILWA C. R. 
Published: August 2006

ABSTRACTA flour was prepared from “sweet”cassava tubers. Cyanogenic acid content was 24.4 mg/kg of flour. Proximate analysis was made; crude protein content was 2.1%. Soy flour with 53.8% protein was used to fortify cassava flour at 5, 10, 15, and 20%. Quality of the cassava flour protein was very low; addition of soy raised the quality. Protein efficiency ratio of 80% cassava‐20% soy composite flour was 1.55 when fed to rats. Rats receiving diets with 100% cassava, and 95% cassava‐5% soy lost body weight. Diets with 90% cassava‐10% soy caused no change in body weight. Soy softened the dough made from cassava‐soy flours. Therefore, the smaller amounts of water needed to maintain a uniform dough consistency with increased levels of soy were determined. Dough became darker, more red and more yellow with increased amounts of soy. Panel scores for dough were increased with increased levels of soy up to 15%. Scores for appearance and eating quality for dough with 20% soy were lower than scores for dough containing no soy.
Influence of Tomato Seed Addition on the Quality of Wheat Flour Breads
Authors: CARLSON BETH L. , KNORR DIETRICH , WATKINS TOM R. 
Published: August 2006

ABSTRACTTomato seed, an abundant tomato processing waste product, contains high amounts of crude fat and protein. The protein is especially high in lysine, the limiting amino acid of cereal products. Dried, ground tomato seeds were added at 5, 10, 15, and 20% wheat flour replacement levels. The influence of tomato seed addition on amino acid content, loaf volume, and staling rate were studied. A sensory evaluation based on odor only was conducted to identify consumer attitudes towards “tomato seed bread.” The addition of tomato seed at a replacement level of 20% to a bread formula with shortening resulted in no significant change (P < 0.05) in staling rate, but showed an increase in specific loaf volume of 20.4%. No significant differences in specific loaf volume were found between bread with 3% shortening and the 10% tomato seed supplemental bread without shortening. Addition of fat extracted tomato seeds at the 20% level decreased specific loaf volume by 72%. The supplementation of wheat flour bread at the 10% and 20% replacement levels increased lysine by 40.2% and 69.0% respectively.
Chemical Composition of White Bean (Phaseolus vulgaris L.) and Functional Characteristics of Its Air‐Classified Protein and Starch Fractions
Authors: SAHASRABUDHE M. R. , QUINN J. R. , PATON D. , YOUNGS C. G. , SKURA B. J. 
Published: August 2006

ABSTRACTFour varieties of Canadian white bean and their air‐classified fractions were analysed for amino acid and proximate composition. The protein enriched fraction (31–35% by wt) prepared by air‐classification of finely ground dehulled flour contained 50.3–57.5% protein. Solubility of protein measured as percent of total nitrogen soluble at pH 7.5 was 81.1–83.0%. Water Hydration Capacity and heat thickening property of the protein fraction were similar to other vegetable proteins indicating its potential usefulness as a protein ingredient in processed foods. The amino acid composition was characteristic of leguminous seed proteins with a high lysine content and a low sulfur amino acid content. The lipids and the oligosaccharides were concentrated in the protein enriched fraction. The starch fraction (53% by wt) contained on the average 30% amylose and gave a torque‐temperature curve typical of legume starches with slow swelling, no breakdown at constant temperature and shear, and a high set back.
Amino Acid Composition of Breast and Thigh Meat from Broilers Produced in Four Locations of the United States
Authors: HAMM D. 
Published: August 2006

ABSTRACTBroiler breast and thigh meat samples from birds grown and processed in four locations of the United States were analyzed for amino acid composition. On a percent protein basis amounts of valine, leucine, isoleucine, and histidine were significantly greater (p < 0.01) in breast meat and glycine, hydroxyproline, hydroxylysine, threonine, and serine were greater in thigh meat. Area of production and/or related management practices appeared to influence the concentrations of about half the amino acids. Meat from male broilers had more hydroxyproline than did meat from females.
Inosine Monophosphate and Hypoxanthine as Indices of Quality of Shrimp (Penaeus Merguensis)
Authors: FATIMA RIAZ , FAROOQUI BILQUIS , QADRI R. B. 
Published: August 2006

ABSTRACTChanges in inosine‐monophosphate (IMP) and hypoxanthine (Hx) concentrations in shrimp muscle stored in ice for up to 20 days were correlated with taste panel evaluations of the sensory quality. A good correlation exists between IMP concentrations and flavor as well as total sensory scores. Absence of IMP in shrimp muscle and values of 2 micromole Hx, and over, per gram of shrimp muscle indicate doubtful quality. Measurement of Hx shows potential value as an index in assessing quality of ice‐stored shrimp.
Influence of Castration and Diethylstilbestrol Implantation of Boars on Carcass Characteristics, Sensory Panel Evaluation, and 5 α‐Androst‐16‐en‐3‐one Levels
Authors: OCKERMAN H.W. , PLIMPTON R.F. , PATTERSON R. L. S. 
Published: August 2006

ABSTRACTCastration or implantation of boars with DES resulted in carcasses from heavy weight male pigs that were not significantly different in ham weight, shoulder weight, loin weight, M. longissimus area, marbling, color, firmness, tenderness, and juiciness. The carcasses differed significantly in percent lean cuts, panel odor and flavor measurements, hot iron measurements, and 5α‐androstenone concentration; treatment means were arranged in order of intact boar, DES implanted boar, and barrow. Flavor and odor scores were significantly correlated with concentration of 5α‐androstenone.
Inhibitory and Stimulatory Effects of Oregano on Lactobacillus Plantarum and Pediococcus Cerevisiae
Authors: ZAIKA LAURA L. , KISSINGER JOHN C. 
Published: August 2006

ABSTRACTIncreasing concentrations of oregano from 0.5 to 8 g/L in a liquid medium resulted in stimulation, delay, or inhibition of acid production and viability of Lactobacillus plantarum and Pediococcus cerevisiae. The inhibitory factor could be removed from oregano by solvent extraction or autoclaving; residues from these treatments stimulated acid production by the organisms. Organisms growing in media containing sublethal oregano concentrations that had delayed growth and acid production developed resistance to the deleterious effects of the spice. L. plantarum was more resistant than P. cerevisiae to the inhibitory effects of oregano.