bluuebunny/crossref_metadata_2025_split huggingface dataset:
COMPARISON OF VOLATILE COMPOUNDS IN TWO SEASONS IN APPLES: GOLDEN DELICIOUS AND GRANNY SMITH
Authors: LÓPEZ M.L. , LAVILLA M.T. , RIBA M. , VENDRELL M. 
Published: May 2007

ABSTRACTFruit of varieties Golden Delicious and Granny Smith, were harvested at commercial maturity in two consecutive years (1993 and 1994). The aroma components obtained were analyzed by the dynamic headspace method and quantified by gas chromatograph‐mass spectrometry. In Golden Delicious the total esters represented more than 80% of the total volatile components in both years, consistent with Drawert's classification (1975). However, Granny Smith did not, since the esters made up 72 and 88% of total volatiles in the years 1993 and 1994, respectively. The aroma components are different in class and quantity and give a characteristic sensorial perception for each type of fruit and variety. In Golden Delicious, ethyl propionate and butyl acetate gave a fruity aroma in 1993 and ethyl acetate, ethyl propionate and propyl acetate were the predominant compounds in 1994. In Granny Smith the aroma composition was slightly different in the two years. In 1993 the aromatic profile did not show the predominance of any compound, while in 1994 it was more fruity due to the higher content of ethyl propionate and propyl acetate.
EFFECT OF RIPENING AND TYPE OF RENNET ON THE MINERAL CONTENT OF LOS PEDROCHES CHEESE
Authors: SANJUÁN E. , SAAVEDRA P. , MILLÁN R. , CASTELO M. , FERNÁNDEZ‐SALGUERO J. 
Published: May 2007

ABSTRACTThe changes in the macro and micromineral contents (Ca, P, Na, K, Mg, Fe, and Zn) of Los Pedroches cheese, manufactured with pure ewe's milk, were investigated during 100 days' ripening. The effect of the rennet type used (animal or vegetable) on these minerals was investigated too. Using these mineral values, expressed as a function of the dry matter, an analysis of covariance was applied. The rennet type had an influence on the P and Zn contents of the cheeses. There was a significant decreasing trend in the levels of P, Zn and Na values during ripening.
THERMO‐RHEOLOGY, QUALITY CHARACTERISTICS, AND MICROSTRUCTURE OF FRANKFURTERS PREPARED WITH SELECTED PLANT AND MILK ADDITIVES1
Authors: ATUGHONU A.G. , ZAYAS J.F. , HERALD T.J. , HARBERS L.H. 
Published: May 2007

ABSTRACTThe purpose of this study was to evaluate substitution of nonmeat proteins for meat protein on the thermo‐rheology, quality characteristics, and microstructure of frankfurters. Batters were formulated to contain either 2% sodium caseinate or soy protein isolate, or 3.5% whey protein concentrate or wheat germ flour. The storage modulus (G') of all treatments initially decreased during temperature ramping from 20–50C, then increased rapidly from 60–80C, with all‐meat batter exhibiting the highest G' at 80C. Substitution with nonmeat proteins decreased G', shear force, compression force, and red color of meat compared with all‐meat frankfurters. Increased protein content, cooking yield, and decreased fat content were obtained with nonmeat protein formulations. Electron micrographs showed that nonmeat proteins were able to bind to the meat protein and fat, forming a protein‐fat matrix with less coalescence of fat droplets. Sodium caseinate, soy protein isolate, whey protein concentrate, and wheat germ flour can be used as protein additives in comminuted meat products without adversely affecting their physical characteristics.
SENSORY CHARACTERISTICS OF CONTROLLED ATMOSPHERE‐ AND AIR‐STORED ‘GALA’ APPLES1
Authors: CLIFF M.A. , LAU O.L. , KING M.C. 
Published: May 2007

ABSTRACT‘Gala’ apples from two Summerland sites were harvested at two harvest dates for two growing seasons (1994, 1995) and stored for 6 months in air and controlled atmosphere (CA). At harvest maturity indices were recorded. After storage, flesh firmness, titratable acidity and soluble solids were determined and sensory attributes were evaluated by a trained sensory panel. In both years, analyses of variance showed apples picked at commercial harvest were significantly more crisp, firm, and sour and less fruity and sweet than apples harvested two weeks later. Apples stored for 6 months in CA were more crisp, firm, juicy and sour, had fewer off‐flavors, and had greater overall acceptability than apples stored in air. Apples held at 1.2% O2for 6 months were more crisp than apples stored at either 2.5% O2 or 5% Q, while apples stored at 5.0% O were significantly less firm, juicy, and sour than apples stored using the other O2 concentrations. Apples stored at either 1.2% and 2.5% O2 had significantly more fruity flavor than apples stored at either 5.0% O2 or in air.
ANTIOXIDANT CONTENT AND MARKET QUALITY OF JALAPENO PEPPER RINGS AS AFFECTED BY MINIMAL PROCESSING AND MODIFIED ATMOSPHERE PACKAGING
Authors: HOWARD L.R. , HERNANDEZ‐BRENES C. 
Published: May 2007

ABSTRACTRetention of β‐carotene in jalapeno pepper rings after 12 days' storage at 4.4C, and an additional 3 days at 13C was 87% in modified atmosphere packages (MAP, 5% O2, 4% CO2) and 68% in air. Retention of α‐carotene was 92% in MAP and 52 % in air after 15 days, while ascorbic acid retention after 15 days was 83% in MAP and 56% in air. MAP retarded the conversion of L‐ascorbic acid to dehydroascorbic that occurred in air stored peppers. Most antioxidant losses occurred within 3 days after minimal processing. MAP treatment resulted in greater preservation of quality attributes (texture, color and moisture content) and antioxidants than air stored peppers.
NUTRITIONAL ESTIMATION OF CHANGES IN MINERAL CONTENT DURING FROZEN STORAGE OF WHITE ASPARAGUS
Authors: AMARO M.A. , MORENO R. , ZURERA G. 
Published: May 2007

ABSTRACTNine essential elements (copper, iron, zinc, manganese, calcium, magnesium, sodium potassium and phosphorous) were determined in white asparagus (Asparagus officinalis, L.) by flame atomic absorption spectrophotometry in order to examine the possible variations in mineral content caused by frozen storage at −18C for 45 and 90 days. Statistically significant differences were determined during frozen storage for all the mineral elements investigated, except for Ca, Mg, Na and P which did not exhibit any significant differences (p>0.05) and, together with Zn, showed no significant modifications under frozen storage. A diminution in Cu, Fe, Mn and K concentrations was observed during the frozen storage time. Statistically significant differences were established between thicknesses of the asparagus spear in the content of Cu, Fe, Zn, Ca, Na and K and it was seen that the thickness of the asparagus did not fit any specific model. Between portions, all the elements studied displayed statistically significant differences in their concentrations, except for Ca and K (p>0.05) and, for all the minerals elements analyzed, the highest levels were found in the apical portion of the asparagus spear, except for Na with a higher content in the basal portion. White asparagus is an adequate food source of mineral elements, except for Na, and frozen storage does not cause any great variations in the percentages of mineral RDAs (Recommended Dietary Allowances) supplied.
IRRADIATION AS AN ALTERNATIVE TO METHYL BROMIDE FOR QUARANTINE TREATMENT OF STONE FRUITS1
Authors: DRAKE S.R. , NEVEN L.G. 
Published: May 2007

ABSTRACTIrradiation can be used with cherries, apricots, or peaches as a quarantine treatment at 300gy's or less with little quality loss. Either irradiation or methyl bromide (MeBr) can be used as a quarantine treatment for ‘Bing’‘and ‘Rainier’ sweet cherries with acceptable results and similar fruit quality. Difference in stem condition and bruising were more evident for irradiated ‘Rainier’ cherries than for MeBr treated ‘Rainier’ cherries, but these differences were small. Use of irradiation results in some firmness loss, for ‘Bing’ cherries when compared with MeBr, but irradiation treatment of cherries does not result in a loss of fruit and stem color, where the use of MeBr doses result in both fruit and stem color loss. Apricots (‘Perfection’ and ‘Rival’) and peaches (‘Regina’) are tolerant to irradiation at 300 gy with little quality loss. Loss of firmness, color changes and increased internal breakdown are evident in both apricots and peaches at irradiation dose above 600 gy. If irradiation dose above 600 gy is required to meet quarantine requirements unacceptable qualidy loss will occur in cherries, apricots and peaches.
EFFECTS OF HARVEST MATURITY ON BANANA QUALITY
Authors: LAYLIEAM SOMCHAI , KOSITTRAKUN MANIT 
Published: May 2007

ABSTRACTBananas (cv. Hochuchu) were harvested at 80, 90 and 100 days after inflorescence emergence for quality evaluation. At harvest, the 80‐day sample had the highest flesh firmness and starch content, followed in order by the 90‐day and the 100‐day samples. The opposite was found for total sugars content. Titratable acidity in the 100‐day fruit was significantly greater than those in the 80‐day and 90‐day fruits. No significant differences in flesh firmness, starch content, total sugars content and titratable acidity were noted among fruits of different maturity stages when ripe. Their eating quality was acceptable with the scores corresponding to like moderately to like very much.
QUALITY OF FILLETED SALMON IN VARIOUS RETAIL PACKAGES
Authors: RANDELL KATI , HATTULA TAPANI , SKYTTÄ EIJA , SIVERTSVIK MORTEN , BERGSLIEN HELGE , AHVENAINEN RAIJA 
Published: May 2007

ABSTRACTThe quality attributes of salmon filleted and retail packed directly after slaughtering or after transport in various bulk packages were observed during storage at +2C. The retail packages used were overwrap, vacuum and gas packages (40% CO2+ 60% N2 or 60% CO2+ 40% N2). Microbial growth was clearly greater in overwrapped and slightly greater in vacuum packed samples than in gas packed samples. The differences were more evident when the fillets were directly retail packed without preceding bulk transport. The sensory quality of retail gas packed samples was evaluated as only slightly better than that of retail overwrapped and vacuum‐packed samples after bulk transport. The sensory quality of direct, retail gas packed samples was evaluated as clearly better than that of overwrapped and vacuum packed samples. K‐values determined with both HPLC and paper strip methods increased steadily during storage, although the values determined with the HPLC method were always much higher than those determined with the rapid paper strip method.
EFFECT OF PHOSPHATE AND PECTIN ON QUALITY AND SHELF‐LIFE OF MARINATED CHICKEN BREAST
Authors: ZHENG M. , TOLEDO R. , WICKER L. 
Published: May 2007

ABSTRACTFresh split chicken breasts were injected with 5% sodium acid pyrophosphate (SAPP), 5% sodium tripolyphosphate (STPP), 2.5% Genu pectin (GENU), or the combination of 5% SAPP with 2.5% GENU and 5% STPP with 2.5% GENU. Calcium lactate (0.1 M) solution was sprayed on the surface of chicken marinated in pectin. Marinated samples were stored at 4C for 7 days to evaluate changes in the psychrotrophic bacterial count and quality. STPP injected chicken breast had highest (α=0.05) marinade pickup, net weight increase, cook yield and moisture content. SAPP injected chicken had intermediate marinade pickup, but lowest retention in the muscle among all treatments. Marinades with pectin or pectin combined with phosphate had lower pickup but higher marinade retention compared with SAPP injected breasts. The water holding capacity (WHC) of STPP and GENU injected cooked chicken breast was higher than SAPP injected samples or control. All marinated chicken breasts had significantly lower shear force than noninjected control. Neither phosphate nor pectin had a significant influence on microbial activity of marinated chicken.
PHYSICOCHEMICAL FACTORS AFFECTING FIRMNESS OF PASTEURIZED JALAPENO PEPPER RINGS
Authors: GU Y.S. , HOWARD L.R. , WAGNER A.B. 
Published: May 2007

ABSTRACTPhysical and chemical properties that influence textural properties of pasteurized pepper rings of four jalapeno pepper cultivars were determined. Hardness, cohesiveness, gumminess and chewiness were positively correlated with moisture and wall thickness, and negatively associated with water soluble pectin and alcohol insoluble solid (AIS) contents. After 90 days' storage, Veracruz peppers were firmer than the other cultivars due to their greater levels of chelator soluble pectin and bound calcium, and lower levels of water soluble pectin. Texture measurement of fresh peppers was not a reliable predictor of firmness for pasteurized peppers.
METHYL JASMONATE IMPROVES QUALITY OF STORED ZUCCHINI SQUASH
Authors: WANG CHIEN Y. , BUTA J. GEORGE 
Published: May 2007

ABSTRACTFreshly harvested zucchini squash (Cucurbita pepo L., cv. Elite) were pressure infiltrated (82. 7 kPa for 3 min) with an aqueous suspension solution of 0.1 mM methyl jasmonate, while control fruit were similarly infiltrated with distilled water. All fruit were then stored at a chilling temperature of 5C. Chilling injury symptoms developed in the control fruit after 4 days of storage. However, the onset of chilling injury was significantly delayed by methyl jasmonate treatment. The methyl jasmonate treatment not only retarded the development of chilling symptoms in zucchini squash, but also maintained higher levels of carbohydrates and organic acids during storage compared with the controls. Fructose and glucose were major carbohydrates, and malic acid was the predominant organic acid in zucchini squash. Methyl jasmonate reduced the losses of these sugars and organic acids, and thus helped maintain better internal quality of zucchini squash during cold storage.
ANALYZING AND CORRELATING INSTRUMENTAL AND SENSORY DATA: A MULTWARIATE STUDY OF PHYSICAL PROPERTIES OF COOKED WHEAT NOODLES1
Authors: TANG C. , HSIEH F. , HEYMANN H. , HUFF H.E. 
Published: May 2007

ABSTRACTThe physical characteristics and sensory properties of eight wheat noodles formulated with wheat gluten (0, 3 and 6%) and glyceryl monostearate (0, 1.4 and 2.8%) were investigated. Color parameters and texture attributes were instrumentally characterized. Four visually observed appearance attributes and four manually or orally assessed textural attributes, were sensorially profiled quantitatively. Glyceryl monostearate, at 1.4% and 2.8% fortification levels, had more profound influences than wheat gluten, at 3% and 6% fortification levels, and exhibited different behaviors in most of the physical and sensory properties of cooked noodles. These two additives well separated the eight noodle products along two independent dimensions. As to instrumental‐sensory relations, principal component analysis (PCA), partial least squares regression (PLS) and Procrustes analysis (PA) confirmed that the instrumental and sensory analysis procedures reached a true consensus.
ADAPTION OF A SPECTROPHOTOMETRIC ASSAY FOR PUNGENCY IN ONION TO A MICROPLATE READER
Authors: BOYHAN G.E. , SCHMIDT N.E. , WOODS P.M. , HIMELRICK D.G. , RANDLE W. M. 
Published: May 2007

ABSTRACTA spectrophotometric assay for pyruvic acid in onion has been adapted to a microplate reader. Correlations between the spectrophotometer and microplate reader ranged from 0.991–0.997 for sodium pyruvate standards and 0.899–0.934 for onion samples. Onion pungency values were slightly higher with the microplate reader for both sample and background compared with the spectrophotometer when both are used in the single wavelength mode. Comparing the spectrophotometer in the single wavelength mode to the microplate reader in the dual wavelength mode resulted in no statistically significant difference between them. Standards for both the microplate reader and spectrophotometer followed a quadratic function.
GRAPE JUICE AS AN EXTENDER AND SWEETENER FOR BLUEBERRY DRINKS1
Authors: TIPTON S. , MORRIS J. , MAIN G. , SHARP C. , McNEW R. 
Published: May 2007

ABSTRACTBlueberry juice has a strong flavor and low sugar content, but does not make an affordable, palatable drink unless mixed with water or another juice. This study investigated characteristics of blueberry juice blended with Concord, Reliance, Sunbelt, and Venus grape juices, and Thompson Seedless concentrate (TSC), The blends were evaluated by a trained sensory panel for the attributes of blueberry flavor, color, and aroma, and for astringency, body, and sweetness. Intensity of blueberry‐related sensory attributes increased with increased concentration of blueberry juice for all two‐way juice beverage blends. Blends sweetened with high fructose corn syrup (HFCS) as opposed to TSC were perceived as significantly different in triangle testing. In three‐way blends of blueberry, Concord, and water, replacing HFCS with TSC as a sweetener, and increasing the percentage of blueberry and Concord juice increased intensity ratings for blueberry aroma, and the effects were additive. For the attributes of body, color, flavor, and sweetness, changing sweeteners had no effect, but increasing the percentage of blueberry and Concord grape juice increased the intensity ratings for these characteristics.
EFFECT OF ACETIC ACID AND CMC ON RHEOLOGICAL AND BAKING PROPERTIES OF FLOUR
Authors: KAUR KULWINDER , SINGH NARPINDER 
Published: May 2007

ABSTRACTThe effects of addition of acetic acid (0.05, 0.1, 0.2 and 0.4%) and carboxymethyl cellulose (0.25, 0.5, 1.0, 2.0%) on rheological, gas release and bread making properties of flour were examined. Water absorption, dough stability, dough development time, loaf volume and overall acceptability scores decreased, while degree of softening and bread firmness increased with an increase in acetic acid concentration. Addition of CMC showed similar effects on dough stability, dough development time and degree of softening. Maximum dough height (Hm), maximum height of CO2 production (H,m), gas formation and retention decreased with the increase in acetic acid and CMC levels. Addition of 0.05% of acetic acid in combination with 0.25% CMC was most effective in improving dough characteristics, and overall acceptability scores.
SULFUR DIOXTOE IN TRADITIONALLY‐MADE RED WINE OF THE TACORONTE‐ACENTEJO D.O.C. REGION, CANARY ISLANDS
Authors: GONZÁLEZ G. , HARDISSON DE LA TORRE A. , LEÓN J.J. ARIAS 
Published: May 2007

ABSTRACT The addition of sulfur dioxide to wines has been an usual practice in the winemaking industry for a long time. It is important to analyze for it because it is toxic to humans and it also strongly influences the formation of histamine durirg the fermentation. Red wines, the production of which is entirely carried out using traditional (artisanal) procedures, from the Tacoronte‐Acentejo region were analyzed for total and free SO2. Statistical results show a mean content of 115 mg/L total SO2 and 22.0 mg/L free SO2. There is a significant statistic correlation between the free SO2 content in musts and the alcoholic degree reached in the wines, as well as with the permanganate index. There is also a significant correlation between total SO2 and sulfate contents in wines.
PACKAGING PRESERVATION OF β‐CAROTENE IN SWEET POTATO FLAKES USING FLEXIBLE FILM AND AN OXYGEN ABSORBER
Authors: EMENHISER CURT , WATKINS RUTH H. , SIMUNOVIC NADA , SOLOMONS NOEL , BULUX JESUS , BARROWS JOHN , SCHWARTZ STEVEN J. 
Published: May 2007

ABSTRACT Sweet potato flakes are potentially an affordable, shelf‐stable source of provitamin A β‐carotene. Because β‐carotene is susceptible to oxidative degradation, particularly in dehydrated food materials exposed to atmospheric oxygen, several packaging conditions were evaluated for enhancement of β‐carotene retention in sweet potato flakes during storage. The flakes were packaged in either a polypropylene film (high oxygen permeability) with air headspace or a nylon laminate film (low oxygen permeability) with air headspace, under vacuum, or with an Ageless oxygen absorber sachet enclosed. Packaged flakes were stored in the dark at ambient laboratory temperature (∼23C), and β‐carotene content was determined at intervals from 0 to 210 day storage using reversed‐phase liquid chromatography. Among the packaging conditions tested, β‐carotene retention was enhanced incrementally as the apparent availability of oxygen was reduced (nylon > polypropylene; oxygen absorber > vacuum > air headspace). The combined use of oxygen absorbers and flexible oxygen barrier film gave excellent retention of β‐carotene during the 210 day trial.
YIELD AND SENSORY EVALUATION OF POULTRY MARINATED PRE AND POSTRIGOR
Authors: ZHENG M. , TOLEDO R.T. , CARPENTER J.A. , WICKER L. 
Published: May 2007

ABSTRACT The effect of time of cut‐up and needle injection of phosphate marinades into poultry was evaluated. Poultry were collected after the chiller, cut and needle injected immediately with phosphate containing marinade, or needle injected after 5 h. Whole birds were aged 5 h before cut‐up and needle injection as a control. The percentage weight gain and the percentage net weight increase was less for poultry which was cut or needle injected without aging, but varied depending on marinade composition. Cook yield was not affected by time of cut‐up or needle injection of marinade. No differences in tenderness and juiciness between treatments were detected by untrained or trained panelists (p<0.05).
EVALUATION OF CALCIUM CHLORIDE AND SPICE MARINATION ON THE SENSORY AND TEXTURAL CHARACTERISTICS OF PRECOOKED SEMITENDINOSUS ROASTS
Authors: DEYONGE‐FREEMAN K.G. , PRINGLE T.D. , REYNOLDS A.E. , WILLIAMS S.E. 
Published: May 2007

ABSTRACTRoasts from mature cows were used to evaluate the effects of calcium chloride (Cacl2) injection on sensory and textural characteristics and of spice marination to overcome potential off‐flavors associated with CaCl2 treatment. The roasts appeared lighter(P<0.05), less red(P<0.05), and less yellow(P<0.05) with increases in CaCl2, the inclusion of spice, and the progression of storage time. Roasts with spice had less (P<0.05) cooking and total loss than nonspice and noninjected roasts. The CaCl2 treatment did not significantly effect either shear force values or sensory tenderness. Roasts with spice were more (P<0.05) tender and juicier than nonspiced and noninjected roasts. Roasts with spice had fewer (P<0.05) off‐flavors than nonspiced roasts. The injection of spice can overcome off‐flavors; however, CaCl2 injection is not efficacious as a tenderizing agent in the semitendinosus muscle of mature cows.
THE EFFECT OF EXTRUDED FLOUR AND FERMENTATION TIME ON SOME QUALITY PARAMETERS OF IDLI
Authors: KAUR KULWINDER , SINGH NARPINDER , SINGH HARDEEP 
Published: May 2007

ABSTRACTThe effects on idli characteristics of fermentation time and substituting rice with differing proportions of rice flour extrusion‐cooked under different conditions were studied. The specific gravity, pH and viscosity of batter and idli characteristics such as expansion, compression force and sensory attributes were measured and described using regression to fit a response surface analysis. Fermentation time showed the most pronounced effect on specific gravity, pH and aqueous dispersion viscosity of batter and taste scores of idli. Substituting rice flour with extruded rice flour at different levels were observed to have significant effect on expansion and appearance scores of idlis. The textural scores and compression force was significantly affected by extrusion temperature. The formulation containing rice substituted by 30% extruded rice flour extruded at 175C and fermented for 24 h produced idlis with highest expansion and overall acceptability.