bluuebunny/crossref_metadata_2025_split huggingface dataset:
STRUCTURE AND CHEMICAL COMPOSITION OF CRANBERRY CELL WALL MATERIAL
Authors: HOLMES A. BRADFORD , RHA CHOKYUN 
Published: August 2006

ABSTRACTThe microscopic examination of cell wall material recovered from pressed cranberries indicated that the tissue particles were composed primarily of parenchyma cell walls that had reassumed a three‐dimensional configuration similar to their structure in cranberry parenchyma tissue. Settling experiments indicated that large volumes of water were associated with cell wall material, correctly predicting when suspension yield stress would increase. The primary plant cell wall polysaccharides, cellulose, pectin and hemicellulose, were found to be the predominant constituents of cell wall material. Protein, fat, starch and ash were present in only minor amounts suggesting that cell wall material food functionality will be primarily dependent on the polysaccharide constituents.
SEDATIVE ACTIVITY OF CELERY OIL CONSTITUENTS
Authors: BJELDANES LEONARD F. , KIM IN‐SUK 
Published: August 2006

ABSTRACTThe central depressant activities of 3, n‐butylphthalide and a new compound, sedanenolide, were studied in mice. While neither compound affects ethanol sedation, they exhibit similar activities in both prolonging pentobarbital narcosis by prior administration of the test compounds and in inducing sleep immediately following recovery from a prior treatment with barbiturate. Weak sedative activity is also shown to reside in both compounds without potentiation.
RELATIONSHIP OF SELECTED BEEF CARCASS TRAITS WITH MEAT PALATABILITY
Authors: CROUSE J. D. , SMITH GERALD M. , MANDIGO R. W. 
Published: August 2006

ABSTRACTRelationships among selected carcass traits and cooked meat palatability were studied on 240 carcasses obtained from steers of different biological types produced under a wide range of feeding regimes. Breed type of steer or feeding regime had little or no effect on correlations among taste panel (TP) scores for tenderness, juiciness, flavor and general acceptability. Treatments also had little effect on nonsignificant (P > 0.05) correlations of conformation, lean color, lean texture and final maturity with TP traits. Late maturing breeds of steers and steers fed on low energy regimes were rated more youthful than early maturing breeds of steers, and steers fed on high energy regimes. Marbling, percentage of longissimus muscle (LM) fat, quality grade and adjusted fat thickness independently accounted for 2–3% of the variation in TP tenderness and 6–8% of the variation in TP acceptability. Regression analyses indicate that an increase of 30 units in marbling (scored: low Choice = 10; average Choice = 11; high Choice = 12; etc.) would have been required to make a one‐unit increase in TP tenderness (scored 1 through 7). No evidence of quadratic effects was observed for TP traits regressed on marbling or percentage LM fat.
PRESS/CLEVE PORTIONING AND MECHANICAL TENDERIZATION OF BEEF TOP LOINS AS AFFECTED BY NUTRITIONAL REGIME AND BIOLOGICAL TYPE
Authors: NEER K. L. , CAMPBELL J. F. , MANDIGO R.W. , CAPORASO F. , SMITH G. M. 
Published: August 2006

ABSTRACTEighty steers, forty each of two biological types (large, late maturing, and small, early maturing) were placed on nutritional regimes containing four levels of roughage. After slaughter, 40 top loins were press/cleave portioned and mechanically tenderized, 40 top loins were press/cleave portioned only, 40 top loins were mechanically tenderized only and 40 top loins remained untreated to serve as controls. Each nutritional regime and biological type was equally represented in each of the processing treatments. Taste panel evaluations indicated a preference for tenderized steaks (P < 0.05) over those not tenderized. Press/cleave portioning had very little effect on the steaks. The combination of press/cleave portioning and mechanical tenderization appeared to be an acceptable industry practice.
YIELD AND COMPARISON OF NUTRITIVE AND ENERGY VALUES; FATTY ACID AND CHOLESTEROL CONTENT OF RAW AND COOKED CHITTERLINGS
Authors: VAUGHN M. W. , WALLACE D. P. , FORSTER B. W. 
Published: August 2006

ABSTRACTThree brands of frozen raw chitterlings were used to determine yield, total waste and distribution of waste in preparation and cooking based on purchased weights. Raw and cooked tissue were compared for proximate composition, minerals, vitamins, amino acids, estimated protein efficiency ratios (Est. PER), saturated and polyunsaturated fats and cholesterol. The yield was 37.8%, while the total wastage was 62.2%. The moisture content was significantly lower for the cooked tissue. Cooking produced significant losses of protein and fat. The caloric content for the cooked tissue was significantly higher than for the raw tissue. There were some changes in minerals, vitamins, amino acids, saturated fats and cholesterol content due to cooking. The raw and cooked tissue revealed no significant difference for riboflavin and niacin. The estimated PER's Alsmeyer et al. (1974) [Food Technol. 28(7): 34] using Eq 3 indicated lower values than Eq 1 and 2. There was no significant difference in C18:2 in raw and cooked tissue. There was a significant decrease in cholesterol content in the cooked tissue.
EFFECT OF SPICES AND SALT ON FERMENTATION OF LEBANON BOLOGNA‐TYPE SAUSAGE
Authors: ZAIKA LAURA L. , ZELL TATIANA E. , PALUMBO S. A. , SMITH J. L. 
Published: August 2006

ABSTRACTSpices and different concentrations of NaCl added to sausage mixtures are shown to affect the course of fermentation during manufacture of Lebanon bologna. A mixture of nine spices used in Lebanon bologna formulation enhanced fermentation of these sausages. Sterile or non‐sterile spices enhanced fermentation to the same extent. Similar stimulatory effects of spice were observed when sausages were prepared by natural flora fermentation or by addition of starter culture (a mixture of Pediococcus cerevisiae and Lactobacillus plantarum). Increasing concentrations of NaCl from 1 to 7% resulted in an inhibition of fermentation with an attendant decrease in lactic acid production. Use of less than 2% NaCl resulted in poor texture in the sausage. Sausages containing 7% NaCl showed very little fermentation in the absence of spices and showed enhanced fermentation when spices were added. From the standpoint of fermentation, texture, color and palatability, sausages containing 2 and 3% NaCl were the best. Generally, formation of cured meat pigment, using either nitrite or nitrate, and texture of the sausages were related to the degree of fermentation attained during processing.
IMPROVEMENT IN THE OXIDATIVE STABILITY OF PORK BY DIETARY SUPPLEMENTATION OF SWINE RATIONS
Authors: TSAI T. C. , WELLINGTON G. H. , POND W. G. 
Published: August 2006

ABSTRACTThe extent of improvement in the oxidative stability of pork through dietary supplementation was determined by feeding pigs rations containing α‐tocopherol acetate and ascorbic acid. Approximately 7.7, 5 and 4.3 μg of α‐tocopherol per gram of tissue were deposited in the renal fat, the subcutaneous fat and the triceps muscle respectively by 200 ppm α‐tocopherol acetate supplementation of the ration fed between beginning weights of 9–20 kg and a slaughter weight of 91 kg. The oxidative stability of the pork tissues was unaffected by ascorbic acid supplementation. However the stability of the adipose tissues was significantly increased (P < 0.01) by α‐tocopherol acetate supplementation as indicated by the oxygen bomb stability test. There was a linear relationship between the stability of adipose tissues and their α‐tocopherol content. Supplementation of 100 ppm of α‐tocopherol acetate in the ration appeared to be the optimum level for improvement of the oxidative stability of the muscle.
PRODUCTION OF CORN AND LEGUME MALTS FOR USE IN HOME FERMENTATION
Authors: ZAMORA AGNES F. , FIELDS MARION L. 
Published: August 2006

ABSTRACTAqueous extracts of amylases from germinated corn, cowpeas, chickpeas and Great Northern beans were made to determine the optimum pH, temperature and time of incubation for their activity. Starch hydrolysis, measured by starch‐iodine reaction, and amount of glucose liberated from soluble starch and from the seed starches were measured. Alpha‐amylase from corn had a lower pH and a higher temperature optima than cowpeas, chickpeas and Great Northern beans. The amylase (total dextrinizing) activities measured at the optimum pH and temperature were 18.4, 14.3 and 2.66 for corn, cowpeas and Great Northern beans respectively. Chickpeas had a very low alpha‐amylase activity. Corn and cowpea malts are more practical to use in home fermentation because they converted the starch to dextrin much faster. More reducing sugars were produced from the bean starches by corn and cowpea malts than by chickpea and Great Northern bean malts.
EFFECTS OF POST‐HARVEST STORAGE ON THE QUALITY OF CANNED SNAP BEANS
Authors: FREEMAN D.W. , SISTRUNK W. A. 
Published: August 2006

ABSTRACTA study was conducted to simulate conditions that exist in loaded trailers and bulk bins during transport and storage of snap beans to study the effects of post‐harvest storage on quality of canned snap beans. Post‐harvest variables were 2 air flow rates, 3 storage times, 4 storage temperatures and 2 methods of blanch. Respiration rates were higher in beans that were held under high temperatures and a fast flow rate. Sensory ratings for color and general appearance were higher on beans stored under a slow flow rate. Beans stored under a fast flow rate were higher in % seed, fiber, hemicellulose and cellulose. Browning was more severe in beans stored at a fast flow rate. As storage times and temperatures were increased, beans decreased in greenness (‘‐a’) and sensory scores. Shear press values, % seed, fiber, total sugar and cellulose increased in the canned beans as storage times and temperatures were increased. The beans that were blanched in rotary steam were lighter in color and less firm than those blanched in water.
SENSORY AND SELECTED TEXTURAL PROPERTIES OF PASTA FORTIFIED WITH PLANT PROTEINS AND WHEY
Authors: HANNA M. A. , SATTERLEE L. D. , THAYER K. W. 
Published: August 2006

ABSTRACTSensory and mechanical properties evaluation were run on pasta products fortified with eight different high protein sources. Some mechanical and compositional properties were analyzed for the expressed purpose of using them as predictors of texture as evaluated by a trained sensory panel. The combination of the rupture force and a creep recovery factor proved to be a relatively good predictor of the textural quality of the cooked products. An analysis of variance indicated that in order to obtain an acceptable protein fortified pasta product, attention should be given to the source of protein. The level of substitution of fortification was found to be of little significance as far as texture is concerned.
DETERMINATION OF FACTORS CONTROLLING ACCURATE MEASUREMENT OF Aw BY THE VAPOR PRESSURE MANOMETRIC TECHNIQUE
Authors: LEWICKI P. P. , BUSK G. C. , PETERSON P. L. , LABUZA T. P. 
Published: August 2006

ABSTRACTThe precision and reproducibility of the VPM method has been improved by the simultaneous measurement of water vapor pressure and temperature of the food sample. It has been shown that evacuation of the system substantially lowers food temperature due to evaporation of water. The drop in sample temperature is dependent on water activity of the material and is large at high water activities. Even at steady readings of the manometer, the temperature of the sample is not equal to room temperature. Therefore, calculation of water activity based on room temperature gives erroneous results which are significantly lower than the results based on the measured sample temperature.
FRUCTOSE‐SACCHARIN AND XYLITOL‐SACCHARIN SYNERGISM
Authors: HYVÖNEN LEA , KURKELA RAKEL , KOIVISTOINEN PEKKA , RATILAINEN ANNI 
Published: August 2006

ABSTRACTSynergism in fructose‐saccharin and xylitol‐saccharin mixtures whose sweetness in solution corresponded to that of a 5% sucrose solution was measured at three temperatures (5°C, 23°C and 50°C). In the sensory evaluations a procedure consisting of a magnitude estimation, a paired comparison and a triangle test was applied. Synergism between fructose and saccharin and xylitol and saccharin was found to be greatest when the sweeteners were almost equal in the mixture in relation to their sweetness at the prevailing temperature. Mixtures of saccharin and fructose or xylitol without the aftertaste typical of saccharin were prepared. The sweetness of fructose‐saccharin and xylitol‐saccharin mixtures in coffee was enhanced compared with that in the corresponding water solutions. It is concluded that coffee, tea and juices can be prepared to conventional taste and sweetness standards using these mixtures, but with 40–70% less energy than when sucrose is used as the sweetener.
USE OF A MACERATING PECTIC ENZYME IN APPLE NECTAR PROCESSING
Authors: STRUEBI P. , ESCHER F. E. , NEUKOM H. 
Published: August 2006

ABSTRACTThe use of a commercial enzyme in the production of apple pulp for nectar beverages was investigated. During enzymatic treatment, apple pulp Theologically behaved initially as a pseudoplastic body with a yield value and later gradually shifted towards a pseudoplastic fluid. The pulp was separated by centrifugation into serum and insoluble residue fractions. Pectin analyses of the serum and residue showed that pectic substances were solubilized from the cell wall matrix essentially as highly esterified pectins. Viscosity measurements of the serum indicated some decrease in pectin chain length. The presence of water‐soluble, highly esterified pectins is believed to be responsible for the desired cloud stability of apple nectar.
SENSORY EVALUATIONS ON TANGERINE‐GRAPEFRUIT JUICE BLENDS
Authors: WAGNER CHARLES J. , SHAW PHILIP E. 
Published: August 2006

ABSTRACTTests were conducted on blends of tangerine and grapefruit juices reconstituted from concentrates. Flavor thresholds, preferences and influences of ∘Brix and ∘Brix/acid ratio on tangerine‐grapefruit juice blends were established from evaluations by panelists who were familiar with citrus juices. Flavor thresholds of tangerine in grapefruit juice were 14–15%. Blends at concentrations of 15–35% differed significantly from and were preferred over unblended grapefruit juice. Increasing ∘Brix of the blends caused a significant difference among blends, but the influence of ∘Brix/acid ratio was negligible.
EFFECTS OF PROCESSING TREATMENTS ON CHEMICAL AND ORGANOLEPTIC PROPERTIES OF CORNED BEEF
Authors: REAGAN J. O. , CARPENTER J. A. , BLANCHARD C. P. 
Published: August 2006

ABSTRACTEighteen beef briskets obtained from USDA Choice carcasses were boned and randomly assigned to either a 4°C or ‐10°C storage treatment for 72 hr. The frozen briskets were then placed in a 4°C cooler and held until attaining an internal temperature of 3–4°C. After thawing, all briskets were pumped to 0, 10 or 20% of their green weight (3 briskets/group/pumping treatment) and held for 2 days in a cover pickle of the same salinity. Weight losses were determined after a 2‐day immersion period and chemical and organoleptic samples were obtained 2, 7 and 14 days after pumping. These data indicate that processing yields were not significantly affected by degree of pump, storage at ‐ 10°C prior to processing or specific gravity values. Residual nitrite values were not significantly affected by freezing treatments prior to processing or specific gravity values. Nitrite levels were similar at 2 and 14 days after pumping at all pumping levels. After 7 days of storage, residual nitrite levels were less than 50 ppm in all briskets. Sensory ratings for tenderness and juiciness were observed to increase as time after pumping increased.
FLUORINE CONTENT OF TEAS CONSUMED IN IRAN
Authors: FARSAM H. , AHMADI N. 
Published: August 2006

ABSTRACTThe objective of this investigation was to find out the fluorine content of teas consumed in Iran and to evaluate the potentiality of tea as a contributor of fluorine. The fluorine content of eight samples of tea were determined by two methods in dry and infused forms. The results obtained showed a low variation. The variation of fluorine in dry tea was 10.25–15.25 mg/100g. The fluorine content of the infusions showed a range of 0.89–1.15 ppm. The amounts of fluorine extracted into infusions varied from 68.85–86.83%. The daily ration of 3.8 g/day contributes from 0.34–0.44 mg fluorine. No specific relation was found between the fluorine content of tea and percent of its extraction. Drinking tea and feeding infants with diluted infused tea in between breast feedings in Iran may account for some dental benefit in this country.
ACIDULATION OF HOME CANNED TOMATOES
Authors: SAPERS G. M. , PHILLIPS J. G. , TALLEY F. B. , PANASIUK O. , CARRE J. 
Published: August 2006

ABSTRACTThe feasibility of acidifying home canned tomatoes was determined. Citric acid, lemon juice, or vinegar were added at three concentrations to tomatoes which were canned by the raw pack method. The pH of low acid products was lowered effectively by acidulation with lg citric acid monohydrate or 1 tbsp lemon juice per pint. Vinegar was less effective than the other acidulants and also contributed an off‐flavor at all levels. Acidulants equilibrated more rapidly when added to filled jars rather than to empty jars before filling. Alternative acidulation recommendations were compared by use of data derived from canning studies and from measurements of the response of high pH raw tomatoes to acidulation.
SOME FACTORS AFFECTING PINTO BEAN QUALITY
Authors: QUENZER N. M. , HUFFMAN V. L. , BURNS E. E. 
Published: August 2006

ABSTRACTThis study was designed to objectively describe the chemical and physical attributes of three pinto cultivars grown at Thrall and El Paso, TX, and Twin Falls, ID. The relationships of these attributes were established through analysis of variance and correlation coefficients. Shear values were found to be the more reliable quality attribute. The expected relationship between rehydration and shear was not found. Maximum imbibition did not yield the most tender product. The amount of water imbibed varied by location. Beans from El Paso that suffered a late frost failed to imbibe water until heat treatment was applied. Firmness was found to be related to calcium and magnesium contents. Sensory preference scores rated the Texas‐grown cultivars over the Idaho‐grown cultivars. Whole, reddish‐brown beans of a mild distinguishable flavor were preferred.
QUALITY CONTROL STANDARDS FOR COOKED FROZEN GREEN BEANS HELD ON A STEAM TABLE FOR VARYING HOLDING TIMES
Authors: BRENNER ANNA M. , HITCHCOCK MARY J. , LANE R. H. , GOERTZ GRAYCE E. , CAMPBELL M. , COLLINS J. L. 
Published: August 2006

ABSTRACTTwo varieties of whole green beans, prepared by steaming, were held on a steam table (>60°C) with portions removed at 10‐min intervals up to 60 min. Dominant wavelengths and Instron measurements for force, shear peak area and work were determined for the seven holding periods. Varieties were inherently different in color (P < 0.01). Holding time affected dominant wavelength (P < 0.01), Munsell color (P < 0.01), force (P < 0.05) and work (P < 0.05). Texture, color and overall acceptability were evaluated by a trained sensory panel. A consumer panel also evaluated overall acceptability. Orthogonal comparisons of sensory and objective evaluations for dominant wavelengths, force and work were linear. Acceptability scores were highest at 30‐min heated holding time. Statistical analysis indicated that objective quality control standards could be defined by a range of Munsell colors or dominant wavelengths and/or force and work measurements obtained at optimum holding periods.
INFLUENCE OF ORANGE JUICE COMPOSITION ON THE THERMAL RESISTANCE OF SPOILAGE YEASTS
Authors: JUVEN B. J. , KANNER J. , WEISSLOWICZ H. 
Published: August 2006

ABSTRACTThe increased heat resistance of yeasts in orange concentrates as compared with single‐strength juices cannot be accounted for on the basis of sugar contents only. Citric acid is demonstrated to play a role in the heat resistance of spoilage yeasts in concentrated orange juices. Other major chemical constituents of citrus juices, namely, ascorbic acid and pectin, did not exhibit any significant effect. A model system, based on sucrose, glucose, fructose, citric acid and tripotassium citrate, is pro‐posed for the evaluation of the thermal resistance of yeasts in citrus concentrates.
FUNCTIONAL PROPERTIES OF HYDROLYZED LACTOSE: SOLUBILITY, VISCOSITY AND HUMECTANT PROPERTIES
Authors: SHAH N. O. , NICKERSON T. A. 
Published: August 2006

ABSTRACTThree sugar syrups were studied that were equivalent to 70, 90 and 100% hydrolysis of lactose. The viscosity and solubility of the sugars, both individually and as mixtures, were determined within the range 10–60°C. At every temperature, lactose was least soluble, galactose next, and glucose most soluble. Added sugars of the types present in hydrolyzed lactose syrups lowered the solubility (40°C) of the individual sugars. Even so, the maximum soluble sugar solids (TS) content was about the same in solutions representing partially (62.96% TS from 3 sugars) and completely (61.95% TS from 2 sugars) hydrolyzed lactose. Hydrolysis of lactose permits the production of stable syrups with higher TS. The viscosity of hydrolyzed lactose syrup was very similar to that of its individual constituent sugars and to sucrose when the percent TS was 50% or less; at higher percent TS the viscosity tended to be less than that of sucrose. Humectant properties were studied at 20°C. They showed that the water‐retention capacity of hydrolyzed mixtures at 20°C and 15–93% relative humidity was very similar to that of sucrose syrups of comparable TS.
FUNCTIONAL PROPERTIES OF HYDROLYZED LACTOSE: CRYSTALLIZATION
Authors: SHAH N. O. , NICKERSON T. A. 
Published: August 2006

ABSTRACTThe crystallization habit of simulated hydrolyzed lactosc syrups containing 40–80% total solids was studied at 25°C and 40°C. At 25°C, crystallization did not become a problem until total solids were 70% or above, thereby greatly exceeding the solubility of the constituent sugars. Hydrolyzed products reduced crystal growth as did elevation of temperature. In syrups hydrolyzed 100%, galactosc was the predominant crystalline sugar, whereas lactose predominated in the crystals recovered from syrups hydrolyzed 70% and 90%. Syrups were still stable after storage for 6 months.
MECHANICAL INTERPRETATION OF COMPRESSIVE STRESS‐STRAIN RELATIONSHIPS OF SOLID FOODS
Authors: CALZADA J. F. , PELEG M. 
Published: August 2006

ABSTRACTTrue compressive stress‐strain relationships of various solid foods have been demonstrated in a three‐dimensional display that has included the tests true strain histories. The shapes of the stress‐strain curves and complementary relaxation and compressiblity data indicated the existence of two antagonistic mechanisms which regulated the stress levels. These were internal fractures which tended to decrease the mechanical strength of the deformed specimens and structural compaction that had the tendency to increase it. It has also been demonstrated that the true stresses could be influenced by the specimen dimensions as well as by the strain rate.
FEASIBILITY OF HOME FERMENTATION TO IMPROVE THE AMINO ACID BALANCE OF CORN MEAL
Authors: WANG YUH‐YUN DAVID , FIELDS M. L. 
Published: August 2006

ABSTRACTThe relative nutritiive value (RNV) of corn meal, as determined by Tetrahymena pyiformis W method, was improved by fermenting corn meal with Saccharomyces cerevisiae and Candida tropicalis ATCC 1369. Fermentation of corn meal with Candida tropicalis ATCC 1369 without prior enzyme hydrolysis of the starch with corn malt and adjusting the pH one time appeared the most feasible method. Evaluation of the nutritive value of corn malt indicated that it had the same RNV as casein.