bluuebunny/crossref_metadata_2025_split huggingface dataset:
Cholesteryl Linoleate Oxidation in Freeze‐Dried Model and Beef Systems
Authors: SEO C. W. , KING JAMES T. 
Published: August 2006

ABSTRACTAn attempt was made to determine lipid oxidation by measuring the oxidative loss of cholesteryl linoleate in a freeze‐dried model system and in a meat system. In the model system containing cholesteryl linoleate (lg), cobalt chloride (10 ppm) and cellulose (24g), there was a direct relationship between the loss of Cholesteryl linoleate and pentane production, an index of lipid oxidation during storage. As the pentane production increased rapidly, the cholesteryl linoleate concentration decreased accordingly. However, in the meat system, the loss of cholesteryl linoleate extracted by isopropanol was not evident throughout the storage period while a significant amount of pentane was produced. Therefore, this method was suitable for following the oxidative rancidity for the model system but not for the meat system under the experimental conditions of the present study.
Initial Sensory Evaluation of Bing Cherries Treated with Low Doses of Gamma‐Radiation
Authors: O'Mahony M. , Wong S. Y. , Odbert N. 
Published: August 2006

ABSTRACTBing cherries from California were given low postharvest doses of gamma radiation (60‐80 Krads) and were compared with nonirradiated controls during a period 3‐11 days after harvest. Irradiated cherries showed a greater degree of shrivelling, a trend to be softer on chewing and also exhibited flavor differences. Trends for consistent differences in firmness tested manually, darkness of skin color and degree of brown blemishing were not noted.
Clinically Recorded Masticatory Patterns as Related to the Sensory Evaluation of Meat and Meat Products
Authors: TORNBERG EVA , FJELKNER‐MODIG STINA , RUDERUS HÅKAN , GLANTZ PER‐OLOF , RANDOW KJELL , STAFFORD DEREK 
Published: August 2006

ABSTRACTThe masticatory pattern of meat and meat products, varying from red meat to sausages of frankfurter type, was registered by ten strain gauges attached to a prosthetic appliance. The deformation rates measured could be as high as 200 ‐ 400 cm/min, which should be compared to the deformation rates of 20 cm/min usually used in instrumental analysis of meat texture. Among the instrumental records of the masticatory pattern the number of chewing cycles was the best single indicator of the sensory impression of meat texture. A highly significant correlation with the sensory evaluations was achieved when a toughness index was formed as a product of the loading rate and the number of chewing cycles. The relevance of this is discussed in the light of failure mechanics of food and a hypothetical neuromuscular control of mastication.
Effects of Free and Bound Chlorogenic Acid on the In Vitro Digestibility of Ribulose Bisphosphate Carboxylase from Spinach
Authors: BARBEAU WILLIAM E. , KINSELLA JOHN E. 
Published: August 2006

ABSTRACTThe effect of free and bound chlorogenic acid on the in vitro digestibility of spinach ribulose bisphosphate carboxylase from spinach or fraction 1 (F‐1) protein was investigated using a pH stat method. The pancreatin digestibility of F‐1 protein was less than that of casein and BSA but greater than 11s soy protein. Noncovalently bound chlorogenic acid increased the initial rate of hydrolysis using both pancreatin and trypsin. Viscosity measurements suggested non‐ covalent binding of chlorogenic acid caused partial unfolding of F‐1 protein making it more susceptible to proteolysis. Covalently bound chlorogenic acid decreased the rates of hydrolysis of F‐1 by both trypsin and pancreatin, and this was correlated with changes in available lysine.
Changes in Fatty Acid Composition of Papaya Lipids (Carica papaya) During Ripening
Authors: CHAN HARVEY T. , TANIGUCHI MYLES H. 
Published: August 2006

ABSTRACTLipids from papayas (Carica papaya L.) Solo cultivar at various stages of ripeness were extracted and fractionated into neutral lipids (NL), glycolipids (GL), and phospholipids (FL). The major fatty acids of the three lipid classes at all levels of ripeness were C16:0, C18:1, C18:2, C18:3. NL increased in unsaturation with maturity as indicated in the decrease of the various saturated/unsaturated fatty acid ratios, GL decreased in the ratio of C16:0/C16:1 due to an increase in C16:1 fatty acid with increasing fruit maturity. The remaining fatty acids in GL remained relatively unchanged. The phospholipid fraction increased in unsaturation with maturity due to increases in C16:1 and C18:3 fatty acids.
Compatibility of Gelatin with Broad Bean Globulin in an Aqueous Medium
Authors: ANDERSSON O. , SCHMANDKE H. , POLYAKOV V. I. , GRINBERG V. Ya. , BIKBOV T. M. , DANILENKO A. P. , LEONTJEV A. L. , TOLSTOGUZOV V. B. 
Published: August 2006

ABSTRACTThe phase state of mixture of gelatin and Broad Bean globulins in an aqueous medium has been studied. Phase diagrams were determined which demonstrated the compatibility of gelatin with total globulin and of gelation with 11S globulin of Broad Beans. Results indicate that compatibility of gelatin with total globulin differs only slightly from the compatibility with 11S globulin. The increase in compatibility of gelatin with 11S globulin with increasing ionic strength is particularly interesting. As a consequence it appears possible to extend the region of the one‐phase mixed compositions suitable for the production of mixed gels.
Functional Properties of Dry Milled Fractions From Wild Oats (Avena fatua L.)
Authors: CHANG PETER R. , SOSULSKI FRANK W. 
Published: August 2006

ABSTRACTWhen processed into groats, wild oats provided meal, bran and flour fractions which contained 22, 28 and 18% protein, respectively. While nitrogen solubilities were low due to the steam treatments used to inactivate lipase, water hydration capacities of the wild oat products were high. Oil absorption characteristics of the bran were more than twice those of the flour but oil emulsions formed with wild oat products were poor. Starch contents of the meals and flours were 55 and 70%, respectively, and their Visco/Amylograph curves were characterized by low initial pasting temperatures, high peak viscosities at 95°C and setback values that were intermediate to those of corn flour.
Utilization of Defatted Sesame Flour in Fermented Salami
Authors: CRUZ O. A. , HEDRICK H. B. 
Published: August 2006

ABSTRACTFermented salami was prepared containing 0, 9, 18 and 27% defatted sesame flour (DSF). Chemical and sensory analyses were performed on the products. Results indicated that DSF could be used at either the 9 or 18% level without detrimental effect upon sensory attributes but salami containing 27% DSF will have less desirable flavor.
Effects of Blanching, Soaking, and Cooking on the HCN Yields, Nitrogen, Ash, and Minerals of Lima Beans (Phaseolus lunatus)
Authors: AKPAPUNAM M. A. 
Published: August 2006

ABSTRACTBlanching, soaking, and cooking two cultivars of lima bean reduced the HCN concentrations to a safe level. Beans soaked for 12 hr had lower HCN levels than those soaked for 6 hr. Traditional processing was also effective in reducing the HCN concentration in the beans. The treatment of the beans also resulted in a reduction in ash, and the concentration of some minerals.
Influence of Tannin on Phaseolus vulgaris Protein Digestibility and Quality
Authors: AW T‐L. , SWANSON B. G. 
Published: August 2006

ABSTRACTThe influence of tannin on protein digestibility and quality of black beans was evaluated using an enzyme‐Tetrahymena thermophila bioassay. In vitro digestibility and t‐PER (Tetrahymena‐based PER) were inversely related to tannin content. Bioavailability, expressed by Tetrahymena growth, of black bean globulin G1 in the presence of black bean condensed tannins correlated well (r=0.95) with the in vitro digestibility of the protein. Black bean condensed tannins complexed readily with black bean globulin G1 to form insoluble precipitates from pH 2.0 to pH 8.0. Bean tannin‐G1 precipitates, at tannin‐to G1 ratios of 0.55 or greater, were resistant to pepsin digestion at pH 2.0. Digestion of bean tannin‐G1 precipitates was 69–74% at pH 8.0, using a multienzyme system of trypsin, chymotrypsin and peptidase.
Characterization of Two α‐Amylase Inhibitors from Black Bean (Phaseolus vulgaris)
Authors: FRELS JANE M. , RUPNOW JOHN H. 
Published: August 2006

ABSTRACTTwo inhibitors of α‐amylase, I‐1 and I‐2, were purified from the black bean (Phaseolus vulgaris). The rate of complexation with porcine pancreatic α‐amylase was very slow. I‐l required 12 hr and I‐2 6 hr for maximum inhibition at 30°C. The stoichiometry of complexation of α‐amylase with I‐1 was 2:1 and 1:1 with I‐2. Optimum pH for complexation with I‐1 ranged from 4.5 to 5.0 and 5.0 to 5.5 for I‐2 and both were most stable at pH 3.0 to 4.0. An increase in ionic strength of the preincubation buffer from 0.106 to 0.906 enhanced the rate of inhibition 3 fold for both inhibitors. Maltose, a competitive inhibitor of α‐amylase, added to the preincubation solution prevented complex formation for both inhibitors; however, it did not reverse the inhibition of the preformed complex. The dissociation constant for I‐1 was 2.2 × 10−9M and 3.8 × 10−9M for I‐2 at 30°C and pH 6.9. Both inhibitors functioned via a noncompetitive mechanism. I‐2 was also stable at pH 2.0. I‐2 was more stable to proteolytic digestion by trypsin than I‐1 and was also stable to pepsin digestion.
Effect of Foliar Applied Simazine and Ammonium Nitrate on the Elemental Content of Cowpea Seeds
Authors: MEREDITH F. I. , LANGDALE G. W. , SEARCY G. K. , HOLLANDER S. A. 
Published: August 2006

ABSTRACTThe elemental concentration of K, Na, P, Ca, Fe, Mg, Cu, Zn, and Mn was determined in seeds of three cultivars of cowpeas [Vigna unguiculata (L.) Walp.] treated with 0, 2000, and 4000 ppm simazine as a foliar spray and side dressed with 0, 30, and 60 kg/ha ammonium nitrate fertilizer. The element Ca was increased by the simazine treatment in‘Pinkeye Purple Hull’and Mn was increased by the ammonium nitrate fertilizer treatment in‘Mississippi Silver’. Significant fertilizer by simazine interactions were found with the remaining elements. Similar treatment responses in the elemental concentration were found among the three cultivars. The percentage recommended dietary allowances based on the individual elemental concentrations that a 100s raw edible portion of cowpeas would supply were not significantly affected by the treatments.
Nomilin Acetyl‐Lyase, a Bacterial Enzyme for Nomilin Debittering of Citrus Juices
Authors: HERMAN ZAREB , HASEGAWA SHIN , OU PETER 
Published: August 2006

ABSTRACTNomilin acetyl‐lyase, an enzyme responsible for the conversion of bitter nomilin to nonbitter obacunone was purified from cell‐free extracts of Corynebacterium fuscians by (NH4)2SO4 precipitation, followed by HPLC gel filtration and ion exchange chromatography. The electrophoretically pure preparation represented a 1050‐fold increase in specific activity with a recovery of 38%. The enzyme, (MW 90,000) required sulfhydryl groups for its catalysis, had a pH optimum of 8.5, a Km of 38.1 PM, and a Vmax of 4.83 μmoles/min. Obacunone A‐ring lactone hydrolase, which catalyzes the conversion of obacunone to obacunoate, was also purified from the extract by HPLC gel filtration.
Determination of Musty Odor Compounds Produced by Streptomyces griseus and Streptomyces odorifer
Authors: GNAH Y. S. ABO , HARRIS N. D. 
Published: August 2006

ABSTRACTWhite potatoes and corn meal bread were treated with Streptomyces griseus and Streptomyces odorifer and stored 3 or 5 days at 30 ± 3°C with the objective of studying the growth of the two actinomycetes cultures and the distribution and nature of musty odor compounds that they may produce. Actinomycetes represented 11 ‐ 14% of the total plate count after storage. Although judges rated treated samples as significantly (p < 0.05) more musty, gas chromatography and mass spectrometry analyses revealed that the actinomycetes cultures studied did not produce geosmin or 2‐ methyl‐isoborneol, two important musty odor compounds.
Pectinesterase Activity, Pectin Methylation, and Texture Changes During Storage of Blanched Cucumber Slices
Authors: McFEETERS R. F. , FLEMING H. P. , THOMPSON R. L 
Published: August 2006

ABSTRACTPectin methylation in blanched cucumber slices after 6 months’storage in acid brine (pH 3.7) ranged from 9% (no blanch) to 48% (99°C, 3 min blanch). An 81°C blanch caused complete pectinesterase inactivation, but 15 ‐ 20% reactivation occurred during storage. After a 99°C blanch, only slight reactivation was observed. Pectinesterase was not inactivated at 66°C or less, but up to 85% of the activity was lost during storage. Firmness changes were complex. A clear relationship between pectin methylation and firmness changes was not observed. A 66 or 81°C blanch resulted in best firmness retention. Calcium ion was very effective in prevention of firmness loss regardless of the extent of pectin methylation.
Apple Juice Clarification With the Use of Honey and Pectinase
Authors: McLELLAN M. R. , KIME R. W. , LIND L. R. 
Published: August 2006

ABSTRACTThe clarification of apple juice with the use of honey and enzyme separately and in combinations was studied. The results indicated the existence of a synergistic effect upon the time of initial flocculation when honey was combined with pectinase enzymes. Changes in the rate of flocculation appeared to be an additive effect of enzyme concentration and/or honey concentration. The combined treatment of honey and enzyme was found to induce flocculation very fast as compared to enzyme alone at cold as well as warm temperatures. When used alone, the honey treatment produced a clarified juice with a viscosity similar to cider.
Heating Characteristics of Homogeneous Milk‐Based Formulas in Cans Processed in an Agitating Retort
Authors: BERRY MAURICE R. , KOHNHORST ANDREW L. 
Published: August 2006

ABSTRACTMilk‐based formulas with proximate analyses similar to infant formulas were heated to determine influence of headspace, reel speed, solids content, and consistency on Fo. Concentrations with 12.5, 25, and 30% solids were heated in three can sizes. Increasing Steritort rpm from 3.4 to 10.9 for 307 × 710 cans (12.5% solids) had greatest effect; the Fo increased from 9.8 to 12.3. The same increase in rpm for a continuous retort would reduce Fo from 9.8 to 2.0 because of reduced processing time. Solids content and consistency influenced heating, but variations in consistency of a given concentration had no measurable effect on Fo. Headspace influenced heating for each concentration, but was not as critical as for more viscous products.
Effect of Total Solids Level on Heat Inactivation of Pectinesterase in Orange Juice
Authors: MARSHALL M. R. , MARCY J. E. , BRADDOCK R. J. 
Published: August 2006

ABSTRACTPectinesterase (PE) heat inactivation at various Brix did not obey first order reaction kinetics. Inactivation of PE at 10 ‐ 35° Brix did follow straight line semilogarithm plots of enzyme activity versus time. However, at 40° Brix and above the semi‐log graph between PE activity versus time was unclear. At high Brix levels a protective effect seemed to occur because the rate of enzyme inactivation declined. Increasing enzyme concentration in the 40° Brix sample showed that the curve was S‐shaped or sigmoidal. Increasing pH from 4 to 7 decreased the “Thermal Death Time” from 18 set to 4 sec.
A Transducer for the Direct Measurement of Rates of Lethality during Thermal Processing of Foods
Authors: DAVID JAIRUS R. D. , SHOEMAKER C. F. 
Published: August 2006

ABSTRACTA transducer to directly measure lethality rates during thermal processing was designed and tested. The transducer consisted of a double‐legged thermocouple, thermocouple conditioner, and an antilog amplifier. Lethality rates measured real‐time during thermal process experiments compared well with those calculated after‐wards. A microcomputer data acquisition system was designed to evaluate this transducer. This data system was a general purpose system and can be easily modified to meet the data recording needs of similar experiments and routine processing operations.
Fermentation of Sugarcane Bagasse Hemicellulose Hydrolysate to Xylitol by a Hydrolysate‐Acclimatized Yeast
Authors: CHEN LI‐FU , GONG CHENG‐SHUNG 
Published: August 2006

ABSTRACTThe yeast strain, Candida sp B‐22, which has an increased tolerance to untreated neutralized sugarcane bagasse hemicellulose hydrolysate has been isolated by a continuous adaptation‐selection technique which allows yeasts to overcome the inhibitory effect of extraneous chemicals in hydrolysate. With this yeast, xylitol is produced from untreated full‐strength hydrolysate in a yield of over 85% of the theoretical value. A final xylitol concentration of 94.74 g/L was obtained from 105.35 g/L D‐xylose in hemicellulose hydrolysate after 96 hr of incubation.
Dry Pea (Pisum Sativum L.) Canning Quality as Influenced by Soak Time, Soak Solution, and Cultivar
Authors: DRAKE S. R. , MUEHLBAUER F. J. 
Published: August 2006

ABSTRACTHydration ratio of dry peas increased as soak time increased. Drained weights for the cv. Alaska decreased as soak time was increased, but drained weight for the cv. Garfield remained constant. Shear values increased for‘Alaska’, but decreased for‘Garfield’as soak time was extended. Moisture content decreased for‘Alaska’, but increased for‘Garfield’as soak time was extended. Objective color remained constant regardless of soak time. Sensory integrity (wholeness) was improved as soak time was extended for‘Alaska’peas. The addition of 0.5% CaCl2 solution to canned peas reduced hydration ratios, drained weights, and color, and increased shear values and sensory integrity and appearance.
Effect of Dyes on the Growth of Food Yeasts
Authors: LIN C. C. SHEREE , FUNG DANIEL Y. C. 
Published: August 2006

ABSTRACTOrganic dyes were incorporated in YM medium individually at various concentrations (1:1,000 to 1:1,000,000 dilutions) to test their effects on growth of 33 food‐related yeasts (e.g. Saccharomyces spp. and Candida spp.). Of 101 dyes tested, many (e.g. Bismarck brown Y, Brilliant cresyl blue, Congo red, Crystal violet, Diphenyl red 4BS supra, Erionyl Red B, Jannus green B, Malachite green, Methyl green, Methyl red, Methyl violet 2B, Nylomine red C‐G, Phenosafranin, Safranin Y, Telon yellow GRL) showed potential application for selective isolation and differentiation of specific food yeast species. Candida lipolytica can be effectively selected from other yeasts on a Crystal violet medium (1: 1,000) and Malachite green medium (1:250,000) by providing distinctive white coarsely folded colonies. Trypan blue, Atlantic sky blue FF, Erie brilliant violet B, Eriosin blue B, and Jenner's stain contributed their characteristic violet or blue to the colonies, which may help counting or differentiation on primary plating agar.
Low Moisture Extrusion: Effects of Cooking Moisture on Product Characteristics
Authors: MILLER ROBERT C. 
Published: August 2006

ABSTRACTA commercial Creusot‐Loire BC‐105 twin‐screw expanded dry pet food extruder was operated to provide extruded moistures between 7.9% and 12.4% at constant product density. Low moisture extrusion decreased product uniformity 45% and product shape roundness by 70%. It increased air ceil size 41% and internal fissuring by 25%. After drying all samples to low moisture, the samples extruded at a low initial moisture were more fragile with 15% lower ultimate strength as measured by crushing with an Instron testing machine.
Direct Gas Chromatographic Analysis of Fusel Alcohols, Fatty Acids and Esters of Distilled Alcoholic Beverages
Authors: MASUDA MASAHIRO , YAMAMOTO MASASHI , ASAKURA YASUO 
Published: August 2006

ABSTRACTA gas chromatographic method is proposed for the quantitative determination of the main volatile components of distilled alcoholic beverages such as whisky, brandy and rum. This gas chromatographic method enables direct analysis of 23 volatile components, 5 alcohols, 4 acids, 11 esters and 3 aldehydes by simply mixing a beverage sample with internal standards. A fused silica crosslinked 5% phenymethyl silicone capillary column (50 m × 0.31 mm i.d.) is used. The accuracy of the analysis is satisfactory, with the within‐day and day‐to‐day coefficients of variation for most compounds being less than 10%, and the entire procedure can be completed in 40 min.
Effect of Albumen on TBA Values of Comminuted Poultry Meat
Authors: NEGBENEBOR C. A , CHEN T. C. 
Published: August 2006

ABSTRACTFresh ground broiler meat was prepared and thoroughly mixed with 0, 5 and 10% raw or cooked albumen. The changes in TBA values for these ground meat‐albumen mixtures were determined following storage at 2–4°C. Albumen reduced (P < 0.05) the TBA values of raw ground poultry meat but did not prevent carbonyl formation during storage. Raw albumen was more effective than cooked albumen. Adding albumen to ground poultry meat before oxidative cooking also decreased (P < 0.05) the amount of carbonyl volatiles produced.
Preparation of the Cooked Cured‐Meat Pigment, Dinitrosyl Ferrohemochrome, from Hemin and Nitric Oxide
Authors: SHAHIDI F. , RUBIN L.J. , DIOSADY L.L. , WOOD D.F. 
Published: August 2006

ABSTRACTThe cooked cured‐meat pigment dinitrosyl ferrohemochrome was synthesized from hemin, an iron (III) porphyrin, and gaseous nitric oxide in buffered solutions. Reductants used were ascorbic acid, isoascorbic acid, sodium ascorbate, and sodium dithionite. The purity of the pigment so obtained was better than 97%. Sodium ascorbate was the most effective reducing agent. Application of this pigment to meats reproduced the characteristic color of nitritecured products on thermal processing.
7α and 7β‐Hydroxycholesterols Formed in a Dry Egg Nog Mix Exposed to Fluorescent Light
Authors: HERIAN A. M. , LEE KEN 
Published: August 2006

ABSTRACTLight‐induced generation of two cholesterol oxidation products, 7α‐ and 7β‐hydroxycholesterol, was measured in an egg nog mix using an improved isolation procedure and high performance liquid chromatography (HPLC). Dry egg nog mix was exposed continuously to fluorescent light at room temperature for 90 days. The 7α‐hydroxycholesterol was formed in consistently greater amounts than the 7β‐form. Amounts of both forms increased for up to 80 days (23 ± 2°C), then declined. Mix stored in the dark did not contain detectable amounts of 7α‐ or 7β‐hydroxycholesterol. Purification techniques enabled HPLC quantification of cholesterol oxidation products in a food.
Kinetics of Water Uptake by Food Powders
Authors: PILOSOF A. M. R. , BOQUET R. , BARTHOLOMAI G. B. 
Published: August 2006

ABSTRACTThe water uptake by several food materials that included animal and vegetable proteins and starch materials was studied. The amount q of water taken up by a sample powder during time t was described by the equation q = Qt/(B + t), where Q is the total water uptake of equilibrium and B is the time required to sorb Q/2. The rate of water uptake was proportional to the square of the amount of water that must still be absorbed to reach equilibrium. A specific rate constant for the process was calculated as (BQ)−1.
A Comparison of Growth of Individual Meat Bacteria on the Lean and Fatty Tissue of Beef, Pork and Lamb
Authors: VANDERZANT C. , SAVELL J. W. , HANNA M. O. , POTLURI V. 
Published: August 2006

ABSTRACTGrowth of Hafnia alvei, Serratia liquefaciens, Lactobacillus plantarum, Lactobacillus curvatus and Leuconostoc mesenteroides on inoculated lean and fat tissue of beef, pork and lamb was investigated. Increases in H. alvei, S. liquefaciens and L. plantarum counts on refrigerated beef and pork fat usually were greater (P<0.05) than on comparable lean samples. On dark‐firm‐dry (DFD) beef, these differences in counts between lean and fat samples were smaller or disappeared. Increases in L. mesenteroides and L. curvatus counts on fat were either smaller than or did not differ from those on lean samples. Sour, buttermilk‐like off‐odors were the most common defect on stored samples.