bluuebunny/crossref_metadata_2025_split huggingface dataset:
Nutritional Evaluation of Cheese Spread Powder
Authors: DEODHAR A. D. , DUGGAL KIRAN 
Published: August 2006

ABSTRACTA study on the nutritional evaluation of processed cheddar cheese and cheese spread powder made from it, was undertaken. Levels of all constituents, except phosphorus and moisture contents, were significantly higher in cheese spray‐dried powder as compared to processed cheese. Biological evaluation of the products showed that a Modified Protein Efficiency Ratio (PERD), Net Protein Utilization (NPU), and Digestibility Coefficient (DC) and also regeneration of certain organs, in protein depleted albino rats fed diets based on processed cheese and spray‐dired powder made from it, were identical.
Effects of Processing on the Bioavailability and Chemistry of Iron Powders in a Liquid Milk‐Based Product
Authors: CLEMENS R. A. , MERCURIO K. C. 
Published: August 2006

ABSTRACTRelative Biological Value (RBV) was determined by hemoglobin repletion before and after processing of a canned milk‐based product which contained 25% U.S. RDA for iron from either ferric orthophosphate (FOP), electrolytic iron (EI), or carbonyl iron (CI). RBV's for the two elemental iron sources were significantly greater than the RBV for FOP regardless of processing. Processing increased significantly the RBV of EI and CI, whereas, the RBV of FOP remained unchanged. In the processed product containing elemental iron powders, 60% of the iron was in the ferrous state, while <0.1% of the iron from FOP was found as Fe++.
Sweetness of α‐, β‐, and Equilibrium Lactose Relative to Sucrose
Authors: PARRISH F. W. , TALLEY F. B. , PHILLIPS J. G. 
Published: August 2006

ABSTRACTThe sweetness of α‐, β‐, and equilibrium lactose, measured by a trained panel using paired comparison with standard reference solutions of sucrose of concentrations from 0.50–6.50%, ranged from 30–35% that of sucrose. The sweetness of β‐lactose was 105–122% that of α‐lactose. The predicted swweetness of lactose at mutarotation equilibrium, calculated from sweetness values for α‐ and β‐lactose and from the relative amounts present as determined by polarimetry, i.e., 38%α and 62%β, did not differ significantly from the experimentally determined sweetness value, indicating an absence of synergism for sweetness in mixtures of α‐ and β‐lactose. Isosweet sucrose concentrations for three different concentrations of β‐ and equilibrium lactose and two concentrations of α‐lactose are reported.
Vitamin B6 In Ready‐To‐Eat Cereals: Analysis By High Performance Liquid Chromatography
Authors: VANDERSLICE JOSEPH T. , MAIRE CATHERINE E. , YAKUPKOVIC JOSEPH E. 
Published: August 2006

ABSTRACTTwenty‐four ready‐to‐eat cereals obtained locally were analyzed for their vitamin B6 content by a recently developed high performance liquid chromatographic (HPLC) procedure. The method uses sulfo‐salicylic acid as an extraction agent with subsequent qualitative and quantitative analysis by anion exchange chromatography. All six forms of vitamin B6 plus their metabolite, pyridoxic acid, can be identified and quantified. Spot checks of the results obtained with this method and with a radiometric‐microbiological assay give agreement to within 5%. On the other hand, disagreements of up to 38% are found on comparison with the standard AOAC microbiological procedure used by a commercial laboratory. The results indicate no significant variations between boxes within the same lot, but in one‐third of the cereals tested, significant variations were found from lot to lot.
Correlation of Water Activity Data in Whole Tomato Concentrates
Authors: CHIRIFE JORGE , FONTAN CONSTANTINO FERRO , BOQUET REINALDO 
Published: August 2006

ABSTRACTIt is shown that water activity (aw) data in whole tomato concentrates of varying total solids content may be well correlated using a simple equation derived from knowledge of the aw lowering behavior of nonelectrolytes. The proposed equation has practical value because it allows aw, prediction in tomato concentrates (in the aw range of most practical interest) from measurement of the °Brix value.
Effect of Xylitol on Some Food‐Spoilage Microorganisms
Authors: MÄKINEN KAUKO K. , SÖDERLING EVA 
Published: August 2006

ABSTRACTThe effect of 0.5% xylitol, 0.5% glucose, and their mixture on the growth and the pH of the cultures of six food‐spoilage microorganisms was studied. 0.1% xylitol inhibited most potently the growth of Clostridium butyricum and Lactobacillus bulgaricus, strongly retarding production of acid by these organisms. 0.5% xylitol also inhibited the growth of Saccharomyces cerevisiae, Escherichia coli, and Salmonella typhii, but not that of Aspergillus flavus. Less inhibition was observed with the sugar mixture than with 0.5% xylitol alone. 14C(U)‐xylitol was not taken up by the cells during growth. Combined with the advantageous organoleptic and physiological properties of xylitol, the present results suggest that xylitol may be of value in the preservation of certain foods.
Protein Supplementation of Cowpeas with Sesame and Watermelon Seeds
Authors: AKPAPUNAM MAURICE A. , MARKAKIS PERICLES 
Published: August 2006

ABSTRACTAmino acid analysis of autoclaved cowpeas (Vigna unguiculata), defatted sesame (Sesamum indicum) and defatted watermelon seeds (Citrullus vulgaris) indicated that the proteins of sesame and watermelon seeds have the potential to supplement the proteins of cowpeas nutritionally. Feeding experiments with growing rats demonstrated this supplementation, as shown by the following protein efficiency rat os: cowpeas (C) 1.71; sesame (S) 1.22; watermelon seeds (W) 1.07; 75% C protein and 25% S protein 2.27; 50:50 C and S proteins 2.44; 75% C protein and 25% W protein 2.20; 50:50 C and W proteins 2.28, compared to casein 2.50. The N‐digestibility was high (79 to 81 percent) in all diets. The in vitro lysine availability in treated cowpeas, sesame and watermelon seeds varied from 93% to 95%.
Physicochemical and Nutritional Aspects of Cowpea Flour
Authors: AKPAPUIMAM MAURICE A. , MARKAKIS PERICLES 
Published: August 2006

ABSTRACTCowpea (Vigna ungiiculata) flour was prepared by soaking.the beans in 25°C tap water for 18 hr, drying in an air draft, milling to a coarse powder, removing the seed coat by an air jet, autoclaving the powder at 121°C for 10 min, redrying in an air draft and grinding to a fine flour. Ths flour was creamy‐white, free‐flowing, nonhy‐groscopic and dispersed readily in water. The conversion of cowpeas to flour resulted in 10% loss of thiamin and riboflavin and 30% loss of niacin. Also the flour contained less K, P, and Mg but more Ca and Na than the raw cowpeas.
Effect of Temperature Cycling on the Production of Patulin and Citrinin
Authors: LIN Y. C. , YRES J. C. , KOEHLER P. E. 
Published: August 2006

ABSTRACTTwo strains of Peniciltium urticae (NRRL 2159A and 1952) and one strain of P. cltrinun (NRRL 5927) were used to investigate the effect of temperature Oycling on the production of patulin and citrinin. Temperature cycling (33–25°C, 33–15°C, and 25–15°C) delayed the rate of patulin biogenesis. As a general rule, cultures grown under cycling temmperature conditions produced less patulin than cultures grown a1 constant temperatures. The effect of temperature cycling (30–25°C, 30–15°C, and 25–15°C) on citrinin production was found to vary with the temperature combination.
Ultrastructural Study of Skeletal Fish Muscle After Freezing at Different Rates
Authors: BELLO RAFAEL A. , LUFT JOHN H. , PIGOTT GEORGE M. 
Published: August 2006

ABSTRACTGoldfish skeletal muscle was examined with the electron microscope to investigate the ultrastructural changes produced by freezing. Aquarium fish were used to circumvent the variables associated with catching and killing large food fish. Muscle tissue was frozen slowly in a refrigerator or quickly in liquid nitrogen. The results confirm the conclusions in the literature that fast freezing produces many small ice crystals which cause minimum dislocation of tissue ultrastructural components, whereas slow freezing generates fewer large ice crystals which distort cells and crush myofibrils. These results reveal the ultrastructural counterpart to those alterations which are visible in the light microscope using much simpler equipment and methodology [Bello et al. (1981), J. Food Sci. 46: 733].
Protein Quality of Fish in Modified Atmospheres as Predicted by the C‐PER Assay
Authors: MOREY K. S. , SATTERLEE L. D. , BROWN W. D. 
Published: August 2006

ABSTRACTThe nutritional quality of proteins from fillets of fresh rockfish (Sebastes spp) stored in air or in a modified atmosphere (MA) of 80% CO2 and 20% O2 at 4°C was evaluated by the Computed Protein Efficiency Ratio (C‐PER) method. This procedure involves determination of in vitro digestibility and the amino acid composition of the samples prior to computation of the C‐PER. Casein was used as a standard. Both air‐held and MA‐held fish showed similar amino acid profiles, but the air‐held fish showed lower in vitro digestibility. The C‐PER values of both types of samples were higher than the C‐PER of 2.50 for standard casein. These results suggest that storage of fish in a modified atmosphere of 80% CO2 and 20% O2 does not result in deterioration in the nutritional quality of the fish proteins.
Reaction of Nitrite and Cytochrome c in the Presence or Absence of Ascorbate
Authors: IZUMI K. , CASSENS R. G. , GREASER M. L. 
Published: August 2006

ABSTRACTThe reaction of nitrite with cytochrome c in the presence or absence of sodium ascorbate was studied. The amount of ferrocytochrome c nitrosyl compound I (cytochrome c · Fe2+‐NO+) formed in the absence of ascorbate was dependent on pH both at initial equal concentrations of nitrite or nitrous acid; the amount formed was very small at pH above 5.0. The presence of ascorbate significantly enhanced the extent of the reaction in the pH range 5.0–6.0. The reaction decreased rapidly at pH above 6.0, but application of heat was effective in giving a large formation of the product. Ascorbate reduced compound I to ferrocytochrome c nitrosyl compound II (cytochrome c · Fe2+‐NO). The relative amounts of the two compounds formed was influenced by pH; at pH below 3.6, a mixture of compound I and II was formed, but only compound II was formed above pH 3.6. Compound II easily gave rise to ferrocytochrome c Cytochrome c probably reacts with nitrite in cured meat if ascorbate or erythorbate is used.
Studies on Colloidal Properties of Whole Egg Magma
Authors: TORTEN JUDITH , EISENBERG HENRYK 
Published: August 2006

ABSTRACTAlterations in colloidal properties resulting from heat treatment and/or freezing of whole egg magma were studied. Both heating and freezing led to increases in apparent viscosity and in surface tension. All viscosities are non‐Newtonian. Increasing rates of shear followed immediately by decreasing rates resulted in open hysteresis loops; repeated cycles showed only one decrease in viscosity. Polyacrylamide gel electrophoresis demonstrated changes incurred by heat treatments of 60°C, 3.5 min; 64.4°C, 2.5 min; and 68°C, 1 min. Scanning electron microscopy pointed out morphological modifications caused by heating and/or freezing. Sucrose and D‐glucose preserved lower viscosity during frozen storage. In conclusion, a preliminary postulation of colloidal structure in whole egg is presented.
Heat‐Induced Gelation of Hen's Egg Yolk Low Density Lipoprotein (LDL) Dispersion
Authors: NAKAMURA RYO , FUKANO TETSUYA , TANIGUCHI MASAMI 
Published: August 2006

ABSTRACTThe heat‐induced gelation of hen's egg yolk low density lipoprotein (LDL) dispersion (3.5%) was studied in comparison with ovalbumin (OV) and bovine serum albumin (BSA). Stable gels of both OV and BSA were formed only at the narrow pH regions, but LDL gels obtained at every pH between 4 and 9 were stable. The presence of large amounts of salts decreased the rigidity of both OV and BSA gels, especially on the acid side of the isoelectric point of the proteins, but did not affect that of LDL gels at every pH tested. The results indicated that the heat‐induced LDL gels were more stable than those of OV and BSA under various environmental conditions.
Effects of Yogurt and Freeze‐Dried Yogurt on Growth Stimulation of Rats
Authors: McDONOUGH F. E. , HITCHINS A. D. , WONG N. P. 
Published: August 2006

ABSTRACTGrowth was assessed in rats fed diets of freeze‐dried (FD) and liquid milk and yogurt. Microbial growth in liquid milk under feeding conditions lowered pH to 4.5 and caused coagulation; thus, accuracy of comparing liquid diets is questionable. Freeze‐drying eliminated such problems but did not diminish the superior stimulation of growth in rats by yogurt. Weight gains of rats on yogurt were 24.3% higher then for milk when fed as liquid and 24.6% higher when fed FD. Feed efficiencies for yogurt diets were significantly higher than were efficiencies for milk diets. Lactase activity of FD yogurts declined less than 5% during 24 months storage at 10°C.
Prediction of Sorptional Equilibrium Data for Starch‐Containing Foodstuffs
Authors: CRAPISTE G. H. , ROTSTEIN E. 
Published: August 2006

ABSTRACTWater accounting in a foodstuff can be done using water chemical potential to describe the equilibrium. Inspection of the structure of typical potato tissue leads to recognition of its intervening phases. Considering the chemical potential of water at each phase the corresponding amount of water can be predicted. Using these expressions and typical composition, the equilibrium water content of the foodstuff can be predicted with good agreement with experimental data. A number of correlations have been studied, concluding that the approach presented is the only one providing a good representation in the entire range of moisture contents. The method is extended to beans, white rice, peas and corn.
Effect of Chlorine Treatment on Wheat Flour and Starch: Measurement of Thermal Properties by Differential Scanning Calorimetry
Authors: ALLEN JOHN E. , SHERBON JOHN W. , LEWIS BERTHA A. , HOOD LAMARTINE F. 
Published: August 2006

ABSTRACTDifferential scanning calorimetry (DSC) was used to study the effect of chlorine treatment of wheat flour on the heat of gelatinization of the wheat flour and starch. The DSC thermograms were corrected for heat capacity changes and thermal lag. An endothermic transition occurred in both flours and starches at a temperature commonly associated with starch gelatinization. The enthalpy (ΔH) for the starches was concentration dependent. The chlorine treatment did not affect significantly the transition temperatures nor enthalpies of either the flour or the starch isolated from it. Addition of sucrose delayed the onset of gelatinization and increased the ΔH for both treated and untreated wheat flours and starches.
Functional Properties of Raw and Heat Processed Winged Bean (Psophocarpus tetragonolobus) Flour
Authors: NARAYANA K. , NARASINGA RAO M.S. 
Published: August 2006

ABSTRACTNitrogen solubility, emulsification capacity, foam capacity, fat and water absorption capacity of raw and heat‐processed winged bean flour were compared with those of raw soy flour, both as a function of pH and NaCl concentration. Nitrogen solubility vs pH profile showed only one minimum, at pH 4.5. Heat processing of winged bean flour lowered nitrogen solubility. Water and fat absorption capacity of winged bean flour were 2.1 g/g and 1.4 g/g, respectively; those of raw soy flour were 3.1 g/g and 1.2 g/g. Heat processing increased water and fat absorption capacity of winged bean flour by 38% and 57%, respectively. Emulsification capacity of raw winged bean flour was higher than that of raw soy flour by about 30–60% depending on the pH. Heat processing diminished emulsification and foam capacity of winged bean flour by about 35% and 18%, respectively. Incorporation of NaCl up to 0.4M improved emulsification capacity of winged bean flour and foam capacity up to 0.2 M.
Acceptability of Water, Selected Beverages and Foods as a Function of Serving Temperature
Authors: CARDELLO ARMAND V. , MALLER OWEN 
Published: August 2006

ABSTRACTIn Experiment 1 the consumer acceptability of water, four fruit‐flavored beverages and tea was examined at five serving temperatures (38°, 52°, 74°, 97° and 120°F). Results showed significant main effects of beverage and temperature on acceptability ratings and a significant beverage × temperature interaction. Pure water, which was moderately acceptable at low serving temperatures, was the most unacceptable of all samples at high temperatures. In Experiment 2 the acceptability of three beverages and ten solid foods was examined at five serving temperatures (40°, 55°, 70°, 100° and 135°F). Results showed that the acceptability of each food item was greatest in the temperature range at which the food is normally served; except for foods normally served at ambient temperatures. The importance of temperature/acceptability functions for food and beverage selection under conditions where heating and/or cooling is not feasible, and the relationship of the present data to data on temperature/intensity functions in taste were discussed.
Discrimination and Cluster Analysis of Soy Sauce GLC Profiles
Authors: AISHIMA TETSUO 
Published: August 2006

ABSTRACTTwo hundred chromatograms of volatiles in eight brands of soy sauce were analyzed by discriminant and cluster analysis in order to investigate the difference in gas chromatographic profiles among brands. The sensory tests clearly showed differences in aroma quality among brands. Most of the gas chromatograms were correctly classified by stepwise discriminant analysis into their original brands with a few percent of misclassification. After 48 samples were selected by a random process, cluster analysis was performed. The gas chromatograms in each brand combined to make six or seven clusters on the basis of the selected ten peaks. The connection order of clusters shifted according to the peaks selected.
Comparison of High Performance Liquid Chromatographic, Radiometric, and Lactobacillus casei Methods for the Determination of Folacin in Selected Foods
Authors: GREGORY J. F. , DAY B. P. F. , RISTOW K. A. 
Published: August 2006

ABSTRACTThe results of reverse phase high performance liquid chromatographic (HPLC), competitive binding radiometric, and Lactobacillus casei methods were compared for the determination of total folacin in raw cabbage, a fortified cereal, and a fortified infant formula. A cation exchange procedure was developed which permitted the analysis of cabbage folacin by reverse phase HPLC after hydrolysis of folacin polyglutamates with endogenous conjugase. Although general agreement was observed between assays for the cereal product, marked variation was found for cabbage and the infant formula. These results suggest that the accuracy of the radiometric and L. casei assays may be influenced by the distribution of folacin derivatives present and other sample components. Reverse phase HPLC provides a direct analysis which is not subject to such variability.
HPLC Analyses of Amino Acids in Plant Materials as DNP‐Derivatives by Use of Methyl Benzoate as the Internal Standard
Authors: KOZUKUE NOBUYUKI , KOZUKUE ETSUKO , TERAI HIROFUMI , MIZUNO SUSUMU 
Published: August 2006

ABSTRACTA liquid chromatographic procedure has been developed for the separation and quantification of amino acids in some vegetables by using methyl benzoate as the internal standard. The DNP‐amino acid derivatives are separated on a reverse phase column (LiChrosorb RP‐18, 5 μm), eluted with a linear gradient of 20–75% v/v acetonitrile in 1% v/v glacial acetic acid in water. The column effluent is monitored at 254 run. A total analysis of DNP‐amino acids was completed in less than 55 min. For 14 amino acids and asparagine plus glutamine, separation and quantification were satisfactory. This technique has been used effectively to analyze amino acids in biological samples by the internal standard method.
Analysis of a Model for Water Sorption Phenomena in Foods
Authors: FONTAN C. FERRO , CHIRIFE J. , SANCHO E. , IGLESIAS H. A. 
Published: August 2006

ABSTRACTThe validity of the physical model on which the Hailwood and Horrobin (Trans. Far. Soc. 42B: 84; 1946) isotherm equation was developed was investigated. The results indicate that although the equation may fit sorption data for almost any type of food, it satisfies thermodynamic requirements (i.e. prediction of the temperature dependence) only for proteins and starchy foods. The results also show that plotting enthalpic changes against entropic changes for water sorption satisfies the enthalpy/entropy compensation phenomenon.
Toxicity of Selenium in Brazil Nuts to Rats
Authors: PALMER IVAN S. , HERR AILENE , NELSON TERRI 
Published: August 2006

ABSTRACTNuts from Bertholletia excelsa, commonly known as Brazil nuts, were analyzed for selenium. Of 529 nuts from one commercial source, 6% were found to contain 100 ppm selenium or more. The mean value for all nuts was 29.6 ppm and the median value was 13.4 ppm. Hexane extracted high‐selenium Brazil nut meal in a corn‐based diet fed to rats produced toxicity similar to that obtained from seleniferous corn, selenomethionine or sodium selenite as assessed by weight gain, visually scored liver damage, and liver, kidney, and spleen weights. Selenium contents of liver, kidney, spleen, and blood were also determined. It is suggested that the selenium in Brazil nuts is as biologically potent as that from other sources.
Inhibition of Salmonella by Sodium Nitrite and Potassium Sorbate in Frankfurters
Authors: RICE KATHLEEN M. , PIERSON MERLE D. 
Published: August 2006

ABSTRACTAll beef frankfurters and beef‐pork frankfurters containing various levels of sodium nitrite (0, 50, or 156 ppm) or potassium sorbate (0, 0.26, or 0.39%) alone or in combination (50 ppm nitrite + 0.26% sorbate) were prepared. Frankfurters were inoculated with nalidixic acid resistant Salmonella and incubated at 15°C and 27°C for up to 21 days. Frankfurters formulated with 50 or 156 ppm nitrite and incubated at 27°C, or 50 ppm nitrite and incubated at 15°C failed to inhibit the growth of Salmonella. Sorbate alone and sorbate in combination with 50 ppm nitrite were equally effective in inhibiting Salmonella at either temperature and were equivalent to 156 ppm nitrite in inhibiting Salmonella at 15°C.
Utilization of Cheese Whey Permeate in Canned Beans and Plums
Authors: CHANDAN R. C. , UEBERSAX M. A. , SAYLOCK M. J. 
Published: August 2006

ABSTRACTNavy and kidney beans (Phaseolus vulgaris) were hydrated in water, then canned in brines designated as control, whey permeate (WP), and hydrolyzed lactose whey permeate (HP). Hunter Lab Color Difference and Kramer Shear texture analyses indicated general darkening and increased firmness in permeate treated beans. Total solids and ash increased significantly in the treated samples. There was a significantly lower preference for beans treated with permeate fractions than for control beans. Plums were canned in a control sucrose syrup (20° Brix) and in syrups with 5, 10, 15, 20, and 25% replacement of sucrose with HP, or crystalline glucose‐galactose (GG) mixture. HP plums were generally darker in color and similar in texture to the control samples. Sensory tests showed that general acceptability of HP plums was similar to control samples.
Changes in Free Amino Acids and Creatine Contents in Yellowtail (Seriola quinqueradiata) Muscle during Ice Storage
Authors: SAKAGUCHI M. , MURATA M. , KAWAI A. 
Published: August 2006

ABSTRACTFree amino acids (FAA) and creatine contents of white and dark muscles of yellowtail (Seriola quinqueradiata) were measured and compared during ice storage. White muscle contained a large quantity of free histidine (1,160 mg/100g), while an equally large amount of taurine (1,150 mg/100g) was present in the dark muscle. Little change in the levels of most FAA occurred in the white muscle during ice storage for over 40 days but in the dark muscle the levels of almost all FAA except taurine increased significantly over a period of 33 days. Creatine was present in higher concentration in the white than in the dark muscle (510 vs 170 mg/100g), while its level did not change in either muscle during the entire storage period.