bluuebunny/crossref_metadata_2025_split huggingface dataset:
Physicochemical Properties of Dry Red Kidney Bean Proteins and Natural Microflora as Affected by Gamma Irradiation
Authors: Dogbevi M. K. , Vachon C. , Lacroix M. 
Published: July 2006

ABSTRACTGammaγ‐irradiation affected (p≤0.05) the physicochemical properties of dry red kidney beans (Phaseolus vulgaris.) Protein deamidation, solubility and hydrophobicity increased and the number of sulfhydryl groups was reduced after irradiation. Irradiation also affected the outgrowth of natural mold contaminants. A dose of 1.5 kGy reduced the number of molds by 2 log cycles immediately after the treatment. However, incomplete inhibition was observed with the highest irradiation dose (3 kGy). Species of Aspergillus and Penicillium. were completely inhibited at 1.5 and 3 kGy respectively.
Rapid Detection of Pseudomonas in Seafoods Using Protease Indicator
Authors: Jabbar H. , Joishy K. N. 
Published: July 2006

ABSTRACTThe effects of Pseudomonas and the proteases it synthesizes in seafoods rendering them unfit for consumption are not fully recognized. A sandwich enzyme‐linked immunosorbent assay (ELISA) was developed wherein protease produced by Pseudomonas isolated from shrimp was used as antigen, and anti‐protease IgG conjugated with alkaline phosphatase was the second antibody. Purified protease and seafood samples, naturally contaminated or artificially inoculated with Pseudomonas, were positive by ELISA. The conventional culture method took 3 days to complete, but ELISA detected Pseudomonas with in 24h. The rapidity, simplicity and efficacy of this test make it useful for implementation of HACCP systems.
Primers for Amplifying an Alanine Racemase Gene Fragment to Detect E. coli Strains in Foods
Authors: Yokoigawa K. , Inoue K. , Okubo Y. , Kawai H. 
Published: July 2006

ABSTRACTSpecific oligonucleotide primers for detecting Escherichia coli in various foods were designed based upon the conserved sequences of the E. coli air gene from positions 322 to 345 and from 664 to 687. Bacteria and food samples were treated at 100°C for 10 min in 1% Tween 20 containing 5% NaCl and 1 mM EDTA, then used as templates for polymerase chain reaction (PCR). The oligonucleotide primers were specific to E. coli, except for Shigella species, when tested with 67 strains of E. coli, including such serotypes as O157:H7 and O111, and 32 strains of non‐E. coli species. The oligonucleotide primers could prove useful for detecting E. coli in beef, chicken, pork, tomato, soybean, potato, cow's milk, and egg.
Antiplasticization by Water in Reduced‐Moisture Food Systems
Authors: Seow C.C. , Cheah P.B. , Chang Y.P. 
Published: July 2006

ABSTRACTAntiplasticization of synthetic glassy polymers by low‐molecular weight diluents at low concentrations is a well‐known phenomenon which leads to increased rigidity rather than flexibility of the polymer‐diluent blends. Based on the food polymer science approach, we hypothesized that increases (rather than decreases) in modulus and brittleness, commonly observed when certain solid food systems are humidified from the dry state, are synonymous with antiplasticization by water. Sugars and polyols, important components of foods, behave in much the same manner as water in acting as either antiplasticizers or plasticizers of food polymer systems. Several mechanisms may be involved in antiplasticization by low‐molecular mass diluents. Simultaneous changes in various physical properties, resulting from antiplasticization or plasticization by water and other diluents, may profoundly influence the quality and acceptability of food products.
Sugars and Free Amino Acids in Stored Russet Burbank Potatoes Treated with CIPC and Alternative Sprout Inhibitors
Authors: Yang J. , Powers J.R. , Boylston T.D. , Weller K.M. 
Published: July 2006

ABSTRACTGlucose, fructose, sucrose and free amino acids were measured in stored Russet Burbank potatoes treated with sprout inhibitors isopropyl‐N‐(3‐chlorophenyl) carbamate (CIPC), 1,4‐dimethylnaphthalene (DMN), cineole and salicylaldehyde. Storage effects on sugar and amino acid contents were dependent on the specific sprout inhibitor. Salicylaldehyde treatment (200 ppm) produced a rapid increase of reducing sugar content and a greater amount of free amino acids than other treatments. A smaller amount of tyrosine was found in DMN (40 ppm) treated tubers compared to all other treatments. After 16 wk at 7°C, all potatoes treated with inhibitors had 10.5–11.8 mg/g dry weight reducing sugar content which would be considered acceptable for French fry processing.
Composition and Physicochemical Properties of Chevon Patties Containing Oat Bran
Authors: Dawkins N.L. , Phelps O. , McMillin K.W. , Forrester I.T. 
Published: July 2006

ABSTRACTChevon (goat) meat‐based patties were formulated with oat bran (15–50% w/w) and evaluated for nutrient content and physicochemical properties. Moisture, fat, and protein decreased with increased oat bran. Patties containing oat bran had higher concentrations of unsaturated fatty acids and lower cholesterol. Additions of oat bran also reduced sodium and zinc. Soluble and insoluble fiber content of patties increased, while cooking loss and shear force of patties decreased with increased oat bran. Nutritional value of patties was enhanced with minimal composition and texture changes at 15 or 20% oat bran addition.
Milk Alkaline Phosphatase Purification and Production of Polyclonal Antibodies
Authors: Vega‐Warner A. V. , Wang C.‐H. , Smith D. M. , Ustunol Z. 
Published: July 2006

ABSTRACTPurification was by electroelution from native polyacrylamide gels or by sequential use of three columns. Electroelution was faster and resulted in a higher yield (23.4 vs 1.6%) than column purification. The enzyme had a molecular mass of 187 kDa, and the isoelectric point ranged from 5.4 to 6.0. ALP purified by electroelution was used as the antigen to immunize rabbits for polyclonal antibody (PAb) production. Western blot analysis showed that PAbs cross‐reacted with bovine milk and placenta ALP, but did not cross‐react with ALP from calf or bovine intestinal mucosa, Escherichia coli or with other milk proteins.
Optimizing Cholesterol Removal in Cream Using β‐Cyclodextrin and Response Surface Methodology
Authors: Ahn J. , Kwak H.S. 
Published: July 2006

ABSTRACTAverage cholesterol reduction increased as β‐cyclodextrin concentration increased, regardless of other factors. The process was optimized using RSM. When β‐cyclodextrin addition was 10%, the effect of stirring speed was more noticeable than that of stirring time. When stirring speed was at 1,600 rpm, 94.2% of cholesterol was reduced in 30 min. When stirring time was 20 min, the cholesterol was reduced 97.99% using 15%β‐cyclodextrin. When stirring speed was 1,200 rpm, the effect of β‐cyclodextrin addition was greater than that of stirring time. Although the percentage of cholesterol reduction varied with different factors and conditions, about 94% of cholesterol was removed from cream.
Oxytetracycline Residues in Cultured White Shrimp Tissue by HPLC and a Microbial Receptor Assay
Authors: Bermúdez‐Almada M.C. , Pérez‐Tello M.G. , Valenzuela‐Quintanar A.I. , Vázquez‐Moreno L. 
Published: July 2006

ABSTRACTThe residue depletion of oxytetracycline (OTC) from muscle tissue of cultured shrimp (Penaeus vannamei) was evaluated. OTC was measured using high performance liquid chromatography (HPLC) and a microbial receptor assay. Samples were taken on days 7, 14 and 21 during the treatment and 23, 25 and 28 after the treatment. OTC was detectable in all groups after 7 days depletion time at concentrations of 0.28, 0.19 and 0.05 μg/g for diets containing 500, 250 and 100 mg/kg OTC, respectively. Results by the microbial receptor assay were in good agreement with those by HPLC.
Thermal Pasteurization Effects on Color of Red Grapefruit Juices
Authors: Lee H.S. , Coates G.A. 
Published: July 2006

ABSTRACTChanges in color due to thermal pasteurization of two cultivars of red grapefruit juice were studied. Juices were pasteurized at 91°C using a plate heat exchanger. Apparently, thermal pasteurization changed all three color parameters (CIE L*, a*, b*) in the juice, causing a slight color shift towards lighter and brighter. Thermal pasteurization especially affected CIE b* value and chroma in juice. The reflectance spectrum in the visible region (400 nm to 700 nm) clearly showed changes in spectral distribution of light reflected from juice after pasteurization. There were no changes (P>0.05) in major carotenoid pigments (β‐carotene and lycopene) in the juices after pasteurization.
Pasta‐Like Product from Pea Flour by Twin‐Screw Extrusion
Authors: Wang N. , Bhirud P.R. , Sosulski F.W. , Tyler R.T. 
Published: July 2006

ABSTRACTThe effects of extrusion parameters on the characteristics of a pasta‐like product were investigated. Increasing moisture content of the dough decreased brightness, bulk density, cooking loss and stickiness, but increased cooking time and firmness. Raising the barrel temperature increased cooking time, firmness and stickiness, but brightness, bulk density and cooking loss decreased. Increasing the screw speed increased cooking time, cooking loss, firmness and stickiness, but decreased brightness and bulk density. The product exhibited superior integrity, flavor, and texture after cooking, and less change after overcooking, compared to pasta‐like products prepared from pea flour using a conventional pasta extruder.
Thermal Aggregation and Dynamic Rheological Properties of Pacific Whiting and Cod Myosins as Affected by Heating Rate
Authors: Yongsawatdigul J. , Park J. W. 
Published: July 2006

ABSTRACTThermal aggregation of cod myosin and Pacific whiting myosin were compared at different heating rates. Turbidity of Pacific whiting started to increase at 30°C and decreased at >50°C, and fluorescence intensity of ANS‐myosin of both species was greater at slower heating rates at 20–80°C. Storage modulus (G′) of cod myosin gradually increased as temperature increased resulting in more elastic gel at slower heating rates. G′ of whiting myosin rapidly increased at 30°C, maximized at 45–48°C and decreased afterward. The onset temperature of a decreased G′ shifted from 45°C to 49°C as heating rate increased from 0.5 to 2°C/min. Whiting myosin heated at 2°C/min retained more myosin heavy chain.
Cloud Stabilization of Orange Juice by High Pressure Processing
Authors: Goodner J.K. , Braddock R.J. , Parish M.E. , Sims C.A. 
Published: July 2006

ABSTRACTHigh pressure processing (HPP) was investigated as a means to preserve cloud in freshly squeezed orange juice. Cloud loss is a major quality defect in orange juice, and methods of preserving cloud without the extreme temperatures used in commercial pasteurization are desirable. Pressures from 500 to 900 MPa were investigated at dwell times of 1 sec, 1 min and 10 min. Higher pressures and longer processing times were more effective at preserving cloud, while all treatments yielded a microbially stable product. A 90‐day shelf life under refrigeration conditions could be achieved using pressures of 700 MPa and higher combined with treatment times of 1 min.
Bifidobacterium longum Survival During Frozen and Refrigerated Storage as Related to pH during Growth
Authors: Reilly S.S. , Gilliland S.E. 
Published: July 2006

ABSTRACTFour strains of Bifidobacterium longum were grown at pH 5.5, 6.0, 6.5 and 7.0 and evaluated for survival and bile tolerance during frozen and subsequent refrigerated storage in milk. There were no reductions in cell numbers following initial freezing. There were effects for strain, pH and storage for three of the four strains of B. longum du ring storage at 5°C in milk. Bifidobacterium longum S9 was more stable than other strains in that no losses occurred, regardless of pH during growth. Results were variable for strains II, III, and ATCC 15707 grown at the various pH levels. Bifidobacterium longum S9 did not lose bile resistance during refrigerated storage as the other three strains did.
Reduction of Microbial Counts at a Commercial Beef Koshering Facility
Authors: Hajmeer M. N. , Marsden J. L. , Crozier‐Dodson B. A. , Basheer I. A. , Higgins J. J. 
Published: July 2006

ABSTRACTEffectiveness of a water soaking, salting, and water rinsing (koshering) process in reducing microbial counts was examined. Beef briskets (30) were sampled at four stages in the plant, viz. prewashing, postwashing, after 24 h chilling, and after koshering. Quantitative aerobic plate, coliforms, and Escherichia colicounts, and qualitative analysis for Salmonella were determined. PROC MIXED and GLM procedures were applied to determine statistical differences among least square means (LSM) at p.0.05. Microbial counts did not always decrease from prewashing to postwashing, after 24 h chilling, or after koshering but koshering reduced APC, coliforms, and E. coli from initial counts. Salmonella were also reduced.
Effectiveness of Sanitizing Agents in Inactivating Escherichia coli in Golden Delicious Apples
Authors: Sapers G.M. , Miller R.L. , Mattrazzo A.M. 
Published: July 2006

ABSTRACTResearch was undertaken to develop improved methods of sanitizing apples contaminated with Escherichia coli. Unwaxed Golden Delicious apples, inoculated with non pathogenic E. coli, were washed with 200 ppm Cl2, commercial washing formulations, 5% H2O2, or combinations of H2O2 with commercial formulations at ca. 20°C or 50°C. Heated commercial formulations achieved a 2.5 log reduction in E. coli load, compared to a 2 log reduction for 200 ppm Cl2. However, heated combinations of H2O2 with acidic surfactants achieved a 3–4 log reduction. Residual H2O2 in treated apples dissipated within several hours. These results demonstrate the efficacy of H2O2 in decontaminating apples containing E. coli.
Modeling the Thermal Properties of a Cup Cake During Baking
Authors: Baik O. D. , Sablani S. S. , Marcotte M. , Castaigne F. 
Published: July 2006

ABSTRACTThermal properties of a cup cake were estimated under conditions simulating industrial baking. Densities (p: 803‐236 kg/ m3), specific heats (Cp: 2516‐2658 J/kgK) and thermal conductivities (k: 0.1064‐0.2064 W/mK) were estimated using a pycnometric/geometric cutting method, a modulated differential scanning calorimeter and a line heat source probe. Cp and k were based on internal temperatures after specific baking times. Thermal diffusivities (a: 1.02×10−7‐1.698×10−7m/s2) were obtained by dividing the thermal conductivities by the product of specific heats and densities. Based on thermal property data, simple empirical models were developed for further prediction.
Tapioca‐Fish and Tapioca‐Peanut Snacks by Twin‐Screw Extrusion and Deep‐Fat Frying
Authors: Suknark K. , Phillip R. D. , Huang Y.‐W. 
Published: July 2006

ABSTRACTTwo half‐products were prepared from tapioca starch/catfish fillet‐belly flap mince (60:40) and tapioca starch/partially defatted peanut flour (PDPF) (60:40) by twin‐screw extrusion. The process variables were temperature in the last two zones of the extruder (90,95,100°C) and screw speeds (100, 250, 400 rpm). Moisture content (40%, wet basis) and feed rate (27 g/min) were held constant. Simultaneously increasing temperature and screw speed resulted in increased expansion, and decreased bulk density and shear strength. Degree of starch gelatinization in half‐products ranged from 87 to 95%. Optimum conditions predicted by response surface methodology were: for fish half‐products 94–100°C and 220–400 rpm and for peanut half‐products, 95–100°C and 230–400 rpm.
Low‐fat Fried Foods with Edible Coatings: Modeling and Simulation
Authors: Williams R. , Mittal G.S. 
Published: July 2006

ABSTRACTWe studied the use of edible films to reduce fat absorption in fried foods. A mathematical model was developed incorporating heat, moisture and fat transfer in the food and the film. Moisture diffusivities of the food and the film were 0.33×10−7 m2/s and 0.25×10−7m2/s, respectively. Fat diffusivities were 0.103×10−8m2/s for the food and 0.604×10−9m2/s for the film. Thermal diffusivities were 0.102×10−6m2/s for the food and 0.156×10−6m2/s for the film. Film diffusivities were determined for gellan gum films at a thickness of 2.0 mm during frying.
Pecan Texture as Affected by Freezing Rates, Storage Temperature, and Thawing Rates
Authors: Anzaldúa‐Morales A. , Brusewitz G.H. , Anderson J.A. 
Published: July 2006

ABSTRACTPecan texture was measured by texture profile analysis (TPA) at 80% compression before and after being frozen at 6 controlled rates, to 3 minimum temperatures and thawed at 2 rates. Freezing and thawing rates had more influence than storage temperature on pecan texture. Certain TPA parameters (i.e., hardness, area 1, fracturability and slope of linear segment of force vs. deformation curve) were more affected than others by freezing and thawing rates. Freezing and thawing at high rates had the least effect on pecan texture.
Microbial and Sensory Quality of Fresh Camel Meat Treated with Organic Acid Salts and/or Bifidobacteria
Authors: Al‐Sheddy I. , Al‐Dagal M. , Bazaraa W. A. 
Published: July 2006

ABSTRACTFresh camel meat samples were treated by dipping in solutions of sodium acetate (10% w/w), potassium sorbate (1.5% w/w), sodium lactate (5% v/v of 60% solution), or trisodium citrate (1.5%w/w) alone or combined with Bifidobacterium breve cell suspension (5%) and stored at 4°C. The pH, psychrotrophs, and sensory attributes were evaluated. Sodium acetate alone or combined with bifidobacteria maintained pH level, extended microbial shelf life (>12 days) and minimized surface discoloration. Bifidobacteria cell suspension when applied alone had negligible effects on microbial and sensory attributes. However, when combined with sodium acetate or potassium sorbate, bifidobacteria exhibited an additive effect on suppressing spoilage microorganisms.
Total Volatile Basic Nitrogen and other Physico‐chemical and Microbiological Characteristics as Related to Ripening of Salted Anchovies
Authors: Hernández‐Herrero M. M. , Roig‐Sagués A. X. , López‐Sabater; E. I. , Rodríguez‐Jerez J. J. , Mora‐Ventura M. T. 
Published: July 2006

ABSTRACTIn canned anchovies the moisture content after salting decreased from 75.5% to 54%.The loss was accompanied by an increase in salt and ash contents. Free fatty acid (FFA) contents increased gradually throughout ripening. The FFA content variability was too wide to consider it as an index to monitor ripening. Although peroxide and TBA values provide an indication of onset of lipid oxidation, alternative methods are recommended based on tertiary compounds of lipid oxidation. Total volatile basic nitrogen (TVB‐N) increased linearly in fish muscle and brine during ripening. TVB‐N determination in the brine could be a feasible monitoring method for degree of ripening.
Modification of Proteins from Soymilk Residue (Okara) by Trypsin
Authors: Chan W.‐M. , Ma C.‐Y. 
Published: July 2006

ABSTRACT:Okara protein isolates were hydrolyzed by trypsin to about 5% to 14%. Solubility was increased more than twofold by the modification, and water hydration capacity and emulsification activity index were also improved. The okara protein products had good essential amino acid profiles and the trypsin‐hydrolysates also had increased in vitro digestibility and available lysine content. The low solubility of okara protein makes it difficult to incorporate it into many food systems. Okara protein hydrolysates, with improved solubility and other functional properties, could be used as a low‐cost protein ingredient in processed foods.
Volatiles from Unpasteurized and Excessively Heated Orange Juice Analyzed with Solid Phase Microextraction and GC‐Olfactometry
Authors: Bazemore R. , Goodner K. , Rouseff R. 
Published: July 2006

ABSTRACT:Commercial orange juice was divided into unpasteurized (no heat treatment) and excessively heated (240 s at 96 °C) samples. Juice headspace volatiles were collected using a carboxen‐polydimethylsiloxane (PDMS) fiber and thermally desorbed into a gas chromatograph. Aroma active components were evaluated by three trained panelists using the Osme system. Some aroma active peaks (18) were common to both heat treated and untreated juice headspace extracts. Other peaks (6) were observed only in unheated extracts or were unique (5) to heated juice headspace extracts. The carboxen fiber was more selective for terpenes than early eluting alcohols and aldehydes compared to pentane‐ether liquid‐liquid extraction.
Baking Performance, Rheology, and Chemical Composition of Wheat Dough and Gluten Affected by Xylanase and Oxidative Enzymes
Authors: Hilhorst R. , Dunnewind B. , Orsel R. , Stegeman P. , van Vliet T. , Gruppen H. , Schols H.A. 
Published: July 2006

ABSTRACT:Baking trials were performed with six wheat doughs prepared with xylanase, peroxidase, or glucose oxidase (GOX), and their combinations. Judging dough properties, baking performance, bread volume, and crumb structure, the dough containing xylanase plus peroxidase performed best. Flow relaxation measurements with doughs indicated that peroxidases introduced new transient linkages, whereas glucose oxidase also introduced cross‐links permanent on long time scales. Rheological tests and chemical analysis revealed small differences between control and xylanase and/ or peroxidase containing gluten and more pronounced differences for GOX containing gluten. No evidence was found that xylanase specifically removed arabinoxylans from gluten or that peroxidase catalyzed the formation of covalent bonds between arabinoxylans and gluten proteins.
Kinetic Study of Antibrowning Agents and Pressure Inactivation of Avocado Polyphenoloxidase
Authors: Weemaes C. , Ludikhuyze L. , Van den Broeck I. , Hendrickx M. 
Published: July 2006

ABSTRACT:Pressure inactivation at room temperature (25 °C) of avocado polyphenoloxidase (pH 5.0) in absence or presence of 10 mM ethylene diaminetetraacetic acid (EDTA), NaCl, or benzoic acid or 0.05 mM 4‐hexylresorcinol or glutathione could be described by a fractional conversion model. There appeared to be a resistant enzyme fraction (∼10% to 20%), necessitating about 825 MPa for inactivation in absence of antibrowning agents. EDTA addition resulted in sensitization of the pressure‐sensitive enzyme fraction, which was attributed to the acid effect. Benzoic acid or NaCl addition resulted in a marked stabilization, whereas addition of glutathione resulted only in a minor stabilization of the pressure‐sensitive enzyme fraction. 4‐Hexylresorcinol displayed a sensitizing effect below and a stabilizing effect above 700 MPa. The pressure dependency of the inactivation rate constant was altered (p < 0.05) by addition of 4‐hexylresorcinol or benzoic acid.
Ripening Profiles of Goat Cheese Produced from Milk Treated with High Pressure
Authors: Trujillo A.J. , Royo C. , Ferragut V. , Guamis B. 
Published: July 2006

ABSTRACT:Goat cheeses were made from pasteurized (72 °C, 15 s) and high‐pressure (HP)‐treated milk (500 MPa, 15 min, 20 °C). At 45 days of ripening, cheeses made from both types of milk were similar in moisture, quality, electrophoretic profiles, water‐soluble nitrogen, and total free fatty acid contents. Cheeses made from HP‐treated milk had higher pH and salt, matured more quickly, as determined by formation of total free amino acids, and developed strong flavors. Reverse‐phase high‐performance liquid chromatography showed differences between the peptide profiles of the cheeses. Differences in small peptides and free amino acids indicated a higher extent of proteolysis in cheeses made from HP‐treated milk.