bluuebunny/crossref_metadata_2025_split huggingface dataset:
Evaluation of Fermentative Bacteria in a Model Low Salt Cucumber Juice Brine
Authors: CHAVASIT V. , HUDSON J.M. , TORRES J.A. , DAESCHEL M.A. 
Published: August 2006

ABSTRACTBifidobacterium bifidum, Lactobacillus casei, Lactobacillus plantarum, Lactococcus diacetylactis, Leuconostoc mesenteroides, Leuconostoc oenos, Pediococcus pentosaceus and a mixed culture of Propionibacterium shermanii and P. pentosaceus were used to ferment a model low salt (2.5% NaCl) cucumber juice brine at 22–26°C for 39 days. Percent sugar fermented ranged from 16.2 to 87.7. Substrates were citric acid, fructose, glucose and malic acid. Fermentation products quantitated were acetic acid, acetoin, ethanol, lactic acid, mannitol, and propionic acid with percent carbon recovery varying from 71.1 to 101.1. Final pH ranged 3.24 to 4.12. Each fermentation differed quantitatively in substrates and products formed suggesting use of these bacteria as cultures to ferment low salt brined cucumbers and generate a variety of unique organoleptic properties.
Orange Finisher Pulp as Substrate for Polygalacturonase Production by Rhizopus oryzae
Authors: HART H.E. , PARISH M.E. , BURNS J.K. , WICKER L 
Published: August 2006

ABSTRACTOrange finisher pulp, a juice processing by‐product, was investigated as a substrate for polygalacturonase (PG) production by Rhizopus oryzae (ATCC 24563) via solid state fermentation. PG activity was indicated by increase in liquefaction and uronic acid solubilization and subsequent decrease in pectin content of the solid fraction over a 5‐day fermentation. Partial characterization of the enzyme extract indicated pH optimum 5.0 for PG. Viscosity and reducing sugar measurements suggested endohydrolytic activity. Little or no pectinesterase, pectin or pectate lyase activities were detected; therefore, potential for direct utilization of the PG exists in the citrus industry. Orange finisher pulp was a suitable substrate for fungal PG production.
Sorption of Volatile Compounds in Aqueous Solution by Ethylene‐Vinyl Alcohol Copolymer Films
Authors: IKEGAMI TOHRU , NAGASHIMA KAZUFUMI , SHIMODA MITSUYA , TANAKA YOSHINARI , OSAJIMA YUTAKA 
Published: August 2006

ABSTRACTSorption of volatile compounds by ethylene‐vinyl alcohol copolymer (EVOH) films from an aqueous solution was investigated to evaluate the merit of their use for food packaging. With regard to EVOH, equilibrium swelling values gave rise to a bimodal solubility parameter distribution with maxima at δ values of 8.5 assigned to ethylene units and 14.5 to vinyl alcohol units. Comparing distribution ratios of EVOH with those of middle‐density polyethylene (MDPE), the ratios were 1:100 for terpene hydrocarbons, 1:10 for esters, 1:2 for alcohols, and almost 1:1 for aldehydes. By biaxial orientation of EVOH film, the sorption could be depressed below 60%. These results suggested EVOH films are more appropriate than MDPE for food container lining.
Methylcellulose Films to Prevent Lipid Migration in Confectionery Products
Authors: NELSON KATHRYN L , FENNEMA OWEN R. 
Published: August 2006

ABSTRACTFilms of methylcellulose ranging in thickness from 0.2 to 1.0 mil (0.0051 to 0.025 mm), and exposed to peanut oil at 30°C and 5 psig pressure differential, allowed less than 1.0 μg linoleic acid equivalents‐mil−1cm−224 hr−1 to permeate, provided films were free from imperfections. Examination by scanning electron microscopy verified that many films were imperfect, especially those thinner than 0.2 mil. When films were embedded in chocolate and evaluated by a sensory panel, the 0.2 mil film was detectable, but only slightly objectionable.
Water Sorption of Gliadin
Authors: IL BARBARA , DAUN HENRYK , GILBERT SEYMOUR G. 
Published: August 2006

ABSTRACTCrude wheat gliadin from acetic acid solution showed lower water sorption by pulse and frontal Inverse Gas Chromatography methods as compared to a static method but the pulse data for a highly purified Ponca wheat gliadin from ethanol agreed with static data for crude gliadin. Use of ethanol for dissolving gliadins for IGC column preparation gave sorption equivalent to the static method whereas acetic acid‐treated gliadin showed lower water uptake. Acetic acid may compete with water for hydrogen bonding sites on the protein or change the secondary structure to make some hydrophilic sites unavailable. The static method resulted in loss by diffusion of the sorbed acetic acid.
Analysis of Shear and Thermal History During Co‐Rotating Twin‐Screw Extrusion
Authors: CHANG KE LIANG BRUCE , HALEK G. W. 
Published: August 2006

ABSTRACTA computation procedure was developed for calculating contributions of frictional and viscous heat generation during co‐rotating twin‐screw extrusion. Application of energy balance to experimental data (mechanical energy input, feed rate, feed moisture, screw speed, die pressure, barrel wall and dough temperature profiles) indicated how conditions affected fill, filled length, shear and thermal energy inputs to the foods. Kneading blocks increased degree of fill in partially filled sections, and dissipated 4–6 times more viscous heat than conveying elements in completely filled sections. Energy input profiles along extruder screw axis clearly demonstrated how heat generation from shear and heat transfer between extruder and foods influenced total energy input.
Storage of Structured Beef Steakettes Produced with Algin/Calcium/Adipic Acid Gel
Authors: MULLER T.S. , JOHNSON R.C. , COSTELLO W.J. , ROMANS J.R. , JONES K.W. 
Published: August 2006

ABSTRACTBinding properties and shelf‐life characteristics of solid‐muscle structured beef produced with algin/calcium/adipic acid binding gel were evaluated. Juncture binding strength and surface discoloration were not affected by refrigerated storage of meat blocks up to 35 days. Fresh steakettes had stronger muscle junctures than frozen steakettes in both raw and cooked forms. Rancidity development was greatest in steakettes stored in oxygen permeable packages. Results indicated structured meat products bound with algin/calcium/adipic acid gel maintained integrity following extended refrigerated and/or frozen storage.
Changes in Titin and Nebulin in Postmortem Bovine Muscle Revealed by Gel Electrophoresis, Western Blotting and Immunofluorescence Microscopy
Authors: FRITZ JEFFERY D. , GREASER MARION L. 
Published: August 2006

ABSTRACTPostmortem storage of bovine psoas major muscle resulted in almost complete degradation of nebulin by 48 hr; however, some intact titin was still observed after 2 wk storage at 4°C. The percentage of myofibrils having four anti‐titin bands per sarcomere (immunofluorescence microscopy) was less than 1% at 45 min but increased to 65% at 48 hr after death and remained stable thereafter. A similar four band pattern was seen in frozen sections of whole muscle at 48 hr or more postmortem. The time course of nebulin degradation appeared to correlate with the titin two to four band transition.
Objective and Subjective Assessment of Australian Sausages
Authors: BEILKEN S.L. , EADIE L.M. , JONES P.N. , HARRIS P.V. 
Published: August 2006

ABSTRACTFrom individual Free Choice Sensory Profiles taste panelists produced a consensus profile which described the texture of Australian sausages in terras of nine attributes. Principal components analysis showed the first three accounted for over 95% of sensory variation. The first component contained primarily mechanical attributes and accounted for 73.8%. The second related mostly to properties of particles and juiciness. Greasiness and skin contribution appeared in the third component. Correlations between mechanical measurements and sensory attributes were not significantly affected by sample testing temperature or sausage skin. A compression method was the best indicator of mechanical breakdown characteristics in the sensory profile.
Simple Method for Separate Determination of Three Flavins in Bovine Milk by High Performance Liquid Chromatography
Authors: KANNO CHOEMON , SHIRAHUJI KAORU , HOSHI TAKAYA 
Published: August 2006

ABSTRACTMilk, dialyzed milk and milk fat globule membrane (MFGM) (1.0g each) were boiled 3 min to inactivate pyrophosphatase. Release of flavins bound to milk proteins and deproteinization were performed simultaneously by Pronase digestion for 1 hr at 45°C. After centrifugation, the extracted flavins were analyzed by HPLC, using a C18 column at 40°C connected to a spectrofluorometer. Recovery of FAD, FMN and riboflavin was 97–99% from whole milk, 95–100% from dialyzed milk, and 99‐100% from MFGM. The method is simple, rapid, sensitive and reproducible. Bovine milk contained 202 μg of total flavins per 100g milk, of which FAD was 13.8, FMN 4.3, and RF 81.9mol%(n=6).
Volatile Constituents and Sugars of Three Diverse Cultivars of Sweet Potatoes [Ipomoea batatas (L.) Lam.]
Authors: HORVAT R.J. , ARRENDALE R.F. , DULL G.G. , CHAPMAN G.W. , KAYS S.J. 
Published: August 2006

ABSTRACTGas‐liquid chromatography‐mass spectrometric analyses of steam distillates from Jewel, Tainung 57 and a breeding line (No. 99) showed qualitative and quantitative differences in constituents. Twenty‐one compounds consisting of aldehydes, ketones, furans, pyridine, alcohols, terpenes and palmitic acid were identified. Maltose, sucrose, glucose and fructose were isolated and identified by gas‐liquid chromatography. There were no qualitative differences in sugars between the three selections, however, quantitative differences were found in concentration of total sugars. Maltose, the principal sugar formed during cooking, ranged from 0.07% in the breeding line No. 99 to 5.3% in Tainung 57.
Verification of USDA Home‐Canning Recommendations for Tomatoes Processed at High Altitudes
Authors: HOLMES B.J. , MEDEIROS L.C. , RUSSELL W.C. , MAKI L.R. 
Published: August 2006

ABSTRACTSurvivability of spoilage bacteria in tomatoes home‐preserved at high altitude was studied. Thermal‐processing followed USDA guidelines for two elevations (1540m and 2150m) and two process methods (boiling water‐bath and pressure). Three treatments of Bacillus coagulans spores (no added spores, 104 and 105 spores/jar) were used. Processing method, elevation or inoculum level had no effect on post‐processing count (P> 0.05), but over all treatment groups, surviving bacteria were found in 19.4% of the jars. Even though tomatoes processed up to 2150 m elevation were verified as safe, detectable surviving bacteria in some jars indicated processing guidelines were minimal.
Thermal Conductivity of Gelatinized Starches
Authors: MAROULIS Z.B. , SHAH K.K. , SARAVACOS G.D. 
Published: August 2006

ABSTRACTThe thermal conductivity (k) of gelatinized high‐amylose and high‐amylopectin starches was determined, using the heated probe method. The granular starches, mixed with distilled water at 1 to 4 kg water/ kg dry solids, were gelatinized at 120°C. Similar k values which varied from 0.434 to 0.548 W/mK in the temperature range 30 to 70°C were obtained for both starch gels. Experimental data were fitted to six structural models, representing various geometries for mixtures of water and dry starch. The perpendicular model, based on heat conduction in series through layers of dry starch and water, yielded best correlations. The predicted thermal conductivity of dry gelatinized starch (ks) increased linearly with temperature T (K) according to the equation:
Fast Determination of Spatially Localized Volume Fractions in Emulsions
Authors: KAUTEN R.J. , MANEVAL J.E. , McCARTHY M.J. 
Published: August 2006

ABSTRACTA rapid, noninvasive method for determining spatially resolved magnetic resonance (MR) spin‐lattice relaxation rates (1/T1) was developed to study the dynamics of emulsions. The technique acquires data simultaneously along the entire emulsion profile. The observed relaxation rates (1/T1(obs)) for oil/water emulsions followed the equation: where Volume fractions along the profile of a 40% (v/v) oil/water emulsion were calculated for several times during creaming to establish dynamics of the process. Separation velocities calculated from such profiles may be used to test (or correct) predictions of models for creaming emulsions.
Use of Multiple Standards to Define Sensory Characteristics for Descriptive Analysis: Aspects of Concept Formation
Authors: ISHII R. , O'MAHONY M. 
Published: August 2006

ABSTRACTAs a standardization procedure for judges, prior to descriptive analysis, a set of standards gave superior concept alignment to a single standard in the definition of a given beverage descriptor. Some of the standards defined stimuli which were to be included in the concept of the beverage flavor while others defined stimuli which were sufficiently different not to be included. Multiple rather than single standards might be suitable reference samples to define sensory characteristics for descriptive analysis.
Growth Rate Dispersion Effects on Lactose Crystal Size Distributions from a Continuous Cooling Crystallizer
Authors: LIANG B. , SHI Y. , HARTEL R.W. 
Published: August 2006

ABSTRACTThe continuous crystallization kinetics for lactose have been determined. Specifically, a model incorporating the effects of growth rate dispersion (GRD) on particle dynamics has been employed to determine continuous crystallization kinetics from experimentally determined size distributions. The existence of GRD was verified by the excessive number of fines (< 50 μm) observed. Crystal size distributions were successfully modeled using a two component rate distribution indicating the existence of two distinct types of nuclei. These could be classed as fast‐growers (product crystals) and slow‐growers (fines). Nucleation and growth kinetics of these populations were determined and compared to other methods of determining kinetics.
Ascorbic Acid Retention in Orange Juice Stored under Simulated Consumer Home Conditions
Authors: SHAW PHILIP E. , MOSHONAS MANUEL G. 
Published: August 2006

ABSTRACTAscorbic acid levels in 13 types of commercially packaged orange juices and a juice drink were monitored over 5–7 days at 4.5°C as stored in the original container. Comparable samples stored in an open plastic container were monitored for comparison. In both cases the average ascorbic acid loss was about 1.5–2% per day. These simulated consumer home conditions showed that juice retained an average of 88% of the original ascorbic acid after 1 wk, and 67% after 2 wk in opened containers stored at typical home refrigerator temperatures.
Alternative Hedonic Measures
Authors: VIE A. , GULLI D. , O'MAHONY M. 
Published: August 2006

ABSTRACTSimple ranking and rating procedures for hedonic testing were developed from which signal detection analysis gave simple probability values indicating preference. Data were pooled over judges to give preference scores for specific groups of consumers. Rating was preferable when forced choice was to be avoided; ranking was preferable when response bias was a consideration. The rating procedure was less prone to instructional bias than the 9‐point hedonic scale. Ranking methods were extended to measure‘likelihood to buy', when price was included in the decision, as well as degree of preference.
Kinetics of Liquid Drainage from Protein‐Stabilized Foams
Authors: ELIZALDE B. E. , GIACCAGLIA D. , PILOSOF A. M. R. , BARTHOLOMAI G. B. 
Published: August 2006

ABSTRACTDrainage of 14 protein‐stabilized foams was determined as a function of time. Drainage conformed to the empirical equation v = Vt/(B + t), where v is the volume of drained liquid at time t, V is the maximum drained volume, and B is the time needed to drain V/2. Rate constants and initial rates of drainage could be calculated from parameters V and B. However, B would be the preferred index of foam stability as it was not influenced by the initial volume of liquid in the foam.
Effects of Irradiation and Storage on the Flavor of Garlic Bulbs cv “Red”
Authors: CECI LILIANA N. , CURZIO OSVALDO A. , POMILIO ALICIA B. 
Published: August 2006

ABSTRACTThe effects of 50 Gy gamma irradiation 30 days after harvest on the flavor of garlic bulbs cv “Red” during storage at room temperature for 300 days were evaluated. The contents of sulfur compounds and enzymatic pyruvate (EP) were determined by GLC and spectrophotometry as a measure of flavor intensity. Upon comparison of irradiated and nonirradiated bulbs no differences were observed in the contents of EP, cyclic disulfide compounds 144‐1 + 144‐11 (GLC‐induced rearrangment products of allicin, the chief flavor component), and diallyl disulfide (DADS). At the end of the storage both samples showed a significant reduction in 144‐1 + 144‐11 and EP. On the contrary, DADS underwent an increase in both treatments.
Identification of Tyrosinase in Mushrooms by Isoelectric Focusing
Authors: FLURKEY WILLIAM H. 
Published: August 2006

ABSTRACTIsoenzymes of tyrosinase were identified in mushrooms using vertical polyacrylamide gel isoelectric focusing in conjunction with a pH 4‐7 gradient. The M2, M8, and M9 strains of Agaricus could be distinguished by differences in lower pI isoenzyme forms around pH 4. In the M8 strain, the epidermis, cap flesh, gill, and stalk tissue showed similar isoenzyme after isoelectric focusing, but the distribution of staining intensity appeared different for each type tissue. Younger developmental stages of M8 mushrooms showed a different isoenzyme profile than older ones. Mature mushrooms cut at the stipe showed a different distribution of isoenzyme staining than those not cut at the stipe, indicating possible activation of latent enzyme or new synthesis of specific tyrosinase isoenzymes.
Experimental Analysis and Computer Simulation of Starch‐Water Interactions during Phase Transition
Authors: WANG SHAW S. , CHIANG W. C. , ZHAO B. , ZHENG X. G. , KIM I. H. 
Published: August 2006

ABSTRACTThe phase transition of a waxy corn starch, Amioca, with a limited amount of water available, upon heating, was investigated by using experimentation and computer simulation. A model based upon the stoichiometric ratio of water to anhydro‐glucose unit was developed to simulate conversion of starch (gelatinization and/or melting) with different water contents. Simulation results showed a minimum ratio of 14 water molecules to one anhydrous glucose unit was required for complete gelatinization. A phase diagram based on this was constructed to relate water contents to gelatinization and melting of starch.
Determination of Iron‐Binding Phenolic Groups in Foods
Authors: BRUNE MATS , HALLBERG LEIF , SKÅNBERG ANN‐BRITT 
Published: August 2006

ABSTRACTA spectrophotometric assay was developed with the specific aim of determining the content in foods of iron‐binding phenolic compounds. Foods were extracted with dimethylformamide (50%) and an ironcontaining reagent was added. The resulting color was due to formation of Fe‐galloyl and Fe‐catechol complexes. These complexes had different absorbance maxima and could thus be separately determined by readings at two wavelengths. The method was simple and had good precision, accuracy and analytical recovery. The new method was compared with two commonly used methods for determination of phenolic content in cereals, fruits, vegetables, spices and beverages.
Isolation and Partial Characterization of a Natural Antioxidant from Shrimp (Pandalus jordani)
Authors: DE ROSENZWEIG PASQUEL LORENZO JOSE , BABBITT JERRY K. 
Published: August 2006

ABSTRACTThe nature of a natural antioxidant present in shrimp was investigated. From several solvents used in the extraction process, ethanol proved most effective. A diethyl ether extract exhibited no antioxidant activity. The compound responsible for the antioxidant effect was present in very low concentrations in its natural source. The chemical characteristics and chromatographic properties suggested that it was a polyhydroxylated derivative of an aromatic amino acid.
Comparison of Phenoloxidase Activity from Florida Spiny Lobster and Western Australian Lobster
Authors: CHEN J. S. , ROLLE R. S. , MARSHALL M. R. , WEI C. I. 
Published: August 2006

ABSTRACTPolyphenoloxidase (PPO) isolated from cuticle of Western Australian lobster (Panulirus cygnus) and Florida spiny lobster (Panulirus argus) catalyzed oxidation of catechol and DL‐β‐3,4‐dihydroxyphenyla!anine (DL‐DOPA). The PPO from Florida lobster showed a higher substrate affinity than that from Australian lobster. They both showed higher affinity for catechol than for DL‐DOPA, and optimal pH stability at 7.0. The enzymes differed with respect to activation energy and thermal stability. Electrophoretic patterns using SDS‐PAGE indicated PPO from Western Australian lobster had two isoforms while Florida spiny PPO had three isoforms. These results suggest variations in enzyme activity may contribute to differences in susceptibility to melanosis between the two species.
Chemical and Microbiological Analysis of Vacuum‐packed, Pasteurized Flaked Imitation Crabmeat
Authors: HOLLINGWORTH THOMAS A. , KAYSNER CHARLES A. , COLBURN KAREN G. , SULLIVAN JOHN J. , ABEYTA CARLOS , WALKER KEVIN D. , TORKELSON JAMES D. , THROM HAROLD R. , WEKELL MARLEEN M. 
Published: August 2006

ABSTRACTVarious procedures were used to attempt to correlate spoilage of imitation crabmeat with sensory analysis after storage at 4°C, 10°C and 22°C. Total volatile acids, total volatile bases, cadaverine, putrescine, histamine, aerobic plate count, and proteolytic count correlated well with product spoilage at 22°C. Even though 22°C is considered abusive, the only pathogenic organism isolated was Bacillus cereus. In contrast, at 4°C and 10°C, neither the chemical nor microbial indicators were adequate to assess quality of the product. Thus sensory analysis, despite its limitations, remained the only method currently available to assess product acceptability after prolonged storage at reduced temperatures.
Effect of Ionizing Radiation on Sterility and Functional Qualities of Dehydrated Blood Plasma
Authors: HAYASHI TORU , BIAGIO ROSA , SAITO MASAYOSHI , TODORIKI SETSUKO , TAJIMA MAKOTO 
Published: August 2006

ABSTRACTEffects of irradiation with gamma‐rays and electron beams on dehydrated blood plasma as well as heat treatment and fumigation were examined in terms of the sterility and functional properties to compare pasteurization techniques. Fumigation and irradiation reduced microorganisms in dehydrated plasma to less than 10/g, whereas heat treatment (63°C, 30 min) did not reduce microbe count below 1 × 103/g. Fumigation lowered solubility of plasma proteins and heat treatment decreased emulsifying capacity considerably while gamma‐irradiation and electron‐irradiation did not significantly affect functional properties. Results indicated irradiation with gamma‐rays or electron beams was an efficacious blood plasma pasteurization method.
Impact of Soy Protein Isolates and Specific Fractions on Rancidity Development in a Cooked, Refrigerated Beef System
Authors: ROMIJN A. , CUPPETT S. L. , ZEECE M. G. , PARKHURST A. M. , LEE M. L. 
Published: August 2006

ABSTRACTAdding 0, 8, 16 and 24% soy isolate to a cooked, refrigerated beef system decreased TBA values proportionately. The impact of specific crude soy protein fractions on development of rancidity (TBA values) was investigated. The 7S, 9S and 11S protein fractions, a whole protein isolate produced from the same flakes, and the same commercial soy isolate as used previously were incorporated at the 24% or equivalent level. All additions had significant (P<0.05) antioxidant effect. The commercial isolate and the laboratory‐produced whole isolate exhibited the most antioxidant activity. The 7S and the 9S fractions contributed significant (P<0.05) antioxidant activity.