bluuebunny/crossref_metadata_2025_split huggingface dataset:
LIPID AUTOXIDATION IN RICE
Authors: SOWBHAGYA C. M. , BHATTACHARYA K. R. 
Published: August 2006

ABSTRACTWhen stored at room temperature in the dark, neither peroxide nor total carbonyls rose in raw lightly‐milled rice during 3 yr but parboiled rice became rancid in a few months. The rate of autoxidation was greatly increased when the samples were stored in thin layers in open dishes at a high temperature, but the effect of temperature was greater in raw rice than in parboiled rice. Exposure to light hastened the autoxidation in raw rice at room temperature; it had relatively less effect in parboiled rice or at a high temperature. A high (normal) moisture content delayed the onset of oxidation in lightly‐milled parboiled rice and delayed as well as suppressed it in raw rice, and vice versa. Surprisingly powdered raw rice autoxidized nearly as fast and as much as parboiled whole rice; but in parboiled rice grinding had only a moderate effect. The degree of milling had a dramatic effect on the autoxidation process in raw rice: unmilled rice was very stable, but the rate of oxidation increased sharply with increasing milling. In contrast, the degree of milling had little effect in parboiled rice. The reported presence of antioxidants in raw rice and their destruction in parboiled rice as well as the changed disposition of fat in the latter seem to be implicated with these results.
MYOFIBRIL FRAGMENTATION AND SHEAR RESISTANCE OF THREE BOVINE MUSCLES DURING POSTMORTEM STORAGE
Authors: OLSON DENNIS G. , JR. F. C. PARRISH , STROMER M. H. 
Published: August 2006

ABSTRACTSamples were removed from bovine longissimus (L), semitendinosus (ST) and psoas major (PM) muscles at 1, 2, 3, 6, 7, 10 or 13 days postmortem stored at 2°C or 25°C. Myofibril fragmentation index (MFI) and Warner‐Bratzler (W‐B) shear‐force values were determined on steaks from each muscle. Myofibril fragmentation index (MFI) was determined quantitatively by measuring the absorbance of a myofibril suspension. It was observed that MFI increased during postmortem storage for L and ST, but increased only slightly for PM. These results paralleled those changes in myofibrils observed with phase and polarized light microscopy. Both MFI and W‐B shear‐force values changed greatly from 1 to 3 days postmortem with a lesser change occurring after 3 days in L and ST muscles. In PM muscle, however, only a slight change in MFI and W‐B shear‐force occurred during postmortem storage. Elevated storage temperature (25°C) caused an accelerated change in both MFI and W‐B shear‐force in L and ST muscles; however, storage temperature had little effect on PM muscle. L and ST muscles responded similarly to postmortem storage, but PM muscle was characteristically different from the L and ST muscles. These findings demonstrate the differences and similarities of muscles to postmortem storage and further elucidate the role of myofibrillar proteins in meat tenderness.
THE NUTRITIONAL QUALITY OF PROTEINS IN SORGHUM
Authors: HARDEN M. L. , STANALAND R. , BRILEY M. , YANG S. P. 
Published: August 2006

ABSTRACTPhase one of a twephase project identified lysine and threonine as the first and second limiting amino acids of sorghum in rats. Supplementation of L‐lysine. HCl at the 0.4% level to sorghum diets fed to rats at the 10% protein level (N ± 6.25) resulted in increased weight gain; the addition of threonine caused further gain. No improvement in weight gains of rats was noted when methionine, tryptophan or isoleucine was added. In Phase two, when the proteins in sorghum were compared with those in corn or wheat as the sole source of dietary protein at the 8.0% crude protein level, nutritional values of the proteins were found to be similar. With soybean oil meal supplementation and fed at the 8.0% crude protein level, no significant differences in nutritive value of any of the diets were noted The biological value of the proteins in sorghum can be improved by supplementation with selected amino acids and by combining with other food sources.
COMPARATIVE PROTEIN VALUE OF SEVERAL VEGETABLE PROTEIN PRODUCTS FED AT EQUAL NITROGEN LEVELS TO HUMAN ADULTS
Authors: VEMURY MERL YN K. D. , K/ES CONSTANCE , FOX HAZEL M. 
Published: August 2006

ABSTRACTThe objective of the current study was to determine the protein nutritional value of several vegetable protein products processed to resemble ground beef. The test products were soy protein products, each made by slightly different extruded methods of industrial processing using basically either the defatted soy flour or the soy concentrate protein and a blended wheat protein product. Ground beef and dried whole egg were used as comparative control proteins. The human metabolic study was 32 days in length. Nine subjects were fed 4.Og N from the test products plus 0.8g N from the basal diet. Caloric intake was adjusted to maintain normal body weight. The test products were assigned at random. The protein nutriture of the subjects was evaluated by the nitrogen balance technique. Fasting venous blood samples were taken at the beginning and end of each experimental period. Results showed that the mean nitrogen balance of subjects fed extruded defatted soy flour protein, extruded soy concentrate protein and blended wheat protein products were—1.16,—1.31 and ‐0.99, respectively, as compared to the standard controls beef and egg, which were—0.42 and ‐0.34, respectively. There was a significant difference in the nitrogen balance of the standard controls and the test products but not among them. Wheat protein product which was supplemented with lysine had significantly better apparent digestibility than the soy protein products. Mean blood constituent data show that a11 values of ail subjects were within the normal range throughout the study with the exception of triglyceride for a few individuals. The egg diet resulted in a significant rise in the blood triglyceride levels over values when other diets were fed. Blood cholesterol values tended to be higher when egg, beef or normal diets were fed than when the vegetable protein diets were consumed.
APPLICATION OF HIGH‐VELOCITY LIQUID JETS TO INJECTION OF CURING FLUIDS
Authors: ROBERTSON G. H. , BEERY K. E. 
Published: August 2006

ABSTRACTThis work treats the use of high velocity liquid jets as a means of adding desired constituents to the interior of food materials. Specifically, curing fluids were injected into pork legs. The technique was successful in penetrating all tissue types encountered when jets were formed at 4200 psi through a 0.254 mm orifice. Duration of each jet pulse was 0.48 sec. Pork legs pumped to 30% by either a jet in contact with the leg or by multineedle injection were visually and organoleptically indistinguishable.
DESIGN AND OPERATING PARAMETERS FOR A CONTINUOUS CENTRIFUGAL FLUIDIZED BED DRIER (CFB)
Authors: HANNI P. F. , FARKAS D. F. 
Published: August 2006

ABSTRACTThe objective of this work was to demonstrate the feasibility of a continuous centrifugal fluidized bed drier constructed from a perforated horizontal cylinder rotating inside a plenum with air blowing across the cylinder perpendicular to its axis of rotation. This paper describes a prototype unit and presents details of solutions to construction and instrumentation, and operating problems encountered in reducing the concept to practice.
SHRINKAGE IN DEHYDRATION OF ROOT VEGETABLES
Authors: SUZUKI KANICHI , KUBOTA KIYOSHI , HASEGAWA TSUTOMU , HOSAKA HIDEAKI 
Published: August 2006

ABSTRACTThe shrinkage in dehydration of root vegetables such as carrots, potatoes, sweet potatoes and radishes was investigated. The samples were dried in flowing hot air. The surface areas were measured by photographing the samples. Three drying models were postulated for the formulation of the relation between the changes of the surface area and the moisture contents. The uniform drying model, which in the case of drying is that the shrinkage in volume equals the volume of water lost by the evaporation, agreed with the measured values during the early stages of the drying. The core drying model by assuming the formation of the dried layer at outer side of material was better in agreement with the experimental results. The semicore drying model, which is the intermediate model between the uniform and the core drying model, and the empirical equations of the shrinkage were also considered.
CLARIFICATION OF CITRUS JUICES WITH POLYGALACTURONIC ACID
Authors: BAKER ROBERTA. 
Published: August 2006

ABSTRACTPolygalacturonic acid (PGA), dissolved by neutralization with KOH, rapidly clarified lime, lemon, grapefruit, orange, and apple juices, orange and grapefruit pulp wash liquors, and lemon peel juice. In 1 hr turbidity was reduced to 5% or less of its original value in orange, grapefruit, and lemon juices, 12% in lime juice, 8% in grapefruit pulp wash liquor, and 11% in lemon peel juices. Turbidities of apple juice and orange pulp wash liquor were reduced to 30 and 38%. Optimum PGA concentration ranged from 75‐500 ppm. Clarification was pH dependent, with different commercial preparations differing in pH optima. Optimal pH for clarification varied directly with PGA molecular weight.
DETERMINATION OF A FLAME STERILIZATION PROCESS FOR APRICOT HALVES IN 303 × 406 CANS
Authors: LEONARD SHERMAN , MARSH G. L. , YORK G. K. , HEIL J. R. , WOLCOTT T. , COGGINS S. 
Published: August 2006

ABSTRACTCanned apricots are an acid product and therefore require a thermal treatment sufficient to control only the outgrowth of spoilagecausing microorganisms. Using a flame process simulator, apricot halves in 303 × 406 cans received levels of thermal treatment which reduced the number of microorganisms to below the commercially achieved level without inactivating polyphenoloxidase. When the flame process was modified to inactivate polyphenoxidase also, the level of lethality was significantly higher, and, at the same time, thermal degradation (Co) was less than what is normally achieved in the commercial agitating steam or boiling water processes. In‐can processing temperatures in the commercial flame sterilizer were successfully measured.
PHYSICO‐CHEMICAL CHARACTERIZATION OF PEANUT HULL AS A POTENTIAL FIBER ADDITIVE
Authors: CHILDS E. , ABAJIAN A. 
Published: August 2006

ABSTRACTDried, ground peanut hulls were found to contain 34.56% lignin, 39.42% cellulose, 73.98% acid detergent fiber and 86.16% neutral detergent fiber. The hulls bound 2‐3g HOH/g sample, exchanged 1.55 meq cations/g sample, and bound 2.28 + 0.87 μM sodium taurocholate/ 100 mg sample.
RECOVERY OF ESSENTIAL OIL AND SUSPENDED SOLID MATTER FROM LEMON‐PROCESSING WASTEWATER BY VOLATILE‐SOLVENT EXTRACTION AND EMULSION FLOTATION
Authors: EARHART JONATHAN P. , KING C. JUDSON 
Published: August 2006

ABSTRACTEssential oil and suspended solid matter can be recovered from lemon‐processing wastewater by combined extraction and emulsion flotation with a volatile solvent. This approach provides a potentially valuable product and at the same time renders the wastewater more suitable for biological oxidation.
THE FATE OF AFLATOXINS IN THE PREPARATION OF PROTEIN CONCENTRATES AND ISOLATES FROM CONTAMINATED PEANUT AND COTTONSEED FLOURS
Authors: STOLOFF LEONARD , TRUCKSESS MARY , MARTINEZ WILD A 
Published: August 2006

ABSTRACTWith the assistance of the laboratories of six major soybean protein producers, simulated commercial protein concentrate and isolate processes were applied to aflatoxin‐contaminated peanut and cottonseed flours to determine the fate of the aflatoxins. Processes for producing, concentrate by washing the flour at the protein isoelectric point (pH 4.5) were ineffective in separating the aflatoxin from the products, but a process using an aqueous alcohol wash accomplished a 90% reduction in the aflatoxin level of the concentrate compared to the flour. Processes for producing isolate by protein dissolution in alkali and its recovery by precipitation at the isoelectric point resulted in some aflatoxin loss but an increase in the aflatoxin concentration associated with the protein isolate compared to the original flour. However, a process applying carbon adsorbent to the alkaline solution accomplished a 90% reduction in the aflatoxin level of the isolate.
PROOXIDANT AND ANTIOXIDANT EFFECTS OF ASCORBIC ACID AND METAL SALTS IN A β‐CAROTENE‐LINOLEATE MODEL SYSTEM
Authors: KANNER JOSEPH , MENDEL HAVA , BUDOWSKI PIERRE 
Published: August 2006

ABSTRACTThe interacting effects of ascorbic acid and metal ions on carotene oxidation were studied in an aqueous carotene‐linoleate solution at pH 7. Ascorbic acid at concentrations up to 10—3 M was a prooxidant. Fe3+ and, to a lesser extent Co2+, acted synergistically with ascorbic acid, the prooxidant effect increasing with metal concentration. Cu2+ formed a prooxidant system with ascorbic acid only at low metal concentration, but as the copper concentration was raised, inversion of activity occurred and the copper‐ascorbic acid system exerted a stabilizing action on carotene. Prooxidant effects were enhanced and antioxidant effects weakened in the presence of added lmoleate hydroperoxides. The latter were unstable in the presence of ascorbic acid and especially ascorbic acid + Cu2+. Ascorbic acid itself became unstable in the presence of Cu2+. Oxygen depletion, brought about by the rapid oxidation of ascorbic acid, may be partly responsible for the carotene‐stabilizing effect of the Cu*+‐ascorbic acid couple. It is postulated that additional stabilization results from the radical‐scavenging properties of copper or of a copper chelate formed by ascorbic and/or dehydro‐ascorbic acid.
EFFECT OF WHEAT FLOUR AND ITS STARCH AND GLUTEN COMPONENTS ON LIPID METABOLISM IN CHOLESTEROL‐FED RATS
Authors: RANHOTRA G. S. , LOEWE R. J. , PUYAT L. V. 
Published: August 2006

ABSTRACTIn short‐term studies, substitution of dietary sucrose (50%) with wheat flour or its starch component caused, in hypercholesteremic young male rats, an appreciable decrease in fasting serum cholesterol levels; patent flour showed a more pronounced such effect than high‐extraction flour. Liver cholesterol levels were also greatly reduced in flour‐fed rats. Substitution of dietary sucrose with wheat gluten substantially reduced the liver accumulation of cholesterol, triglycerides and phospholipids but lowering effect on serum lipids was mostly observed under the condition of partial, rather than complete, substitution of sucrose with gluten.
CHARACTERIZATION OF THE CHLOROGENIC ACID BINDING FRACTION IN LEAF PROTEIN CONCENTRATION
Authors: LAHIRY N. L. , SATTERLEE L. D. , HSU H. W. , WALLACE G. W. 
Published: August 2006

ABSTRACTLeaf protein concentrate (LPC) haa been shown to have the phenolic acid, chlorogenic acid, bound to its protein molecules. Bound chlorogenie acid creates off color problems in foods containing LPC as an ingredient and also possibly lowers the digestibility of LPC by inhibiting the rate of trypsin attack on the protein. A buffer, containing 2.5% NaCl‐1 mM mercaptoethanol‐40 mM phosphate, effectively removed 69% of the chiorogenic acid from LPC. LPC, with the majority of its chlorogenic acid removed, had an enhanced in vitro protein digestibility and an amino acid pattern very similar to that of the original LPC. A series of small molecular weight proteins were found to be the chlorogenie acid binding fraction in LPC.
EFFECT OF POSTMORTEM STORAGE AND CALCIUM ACTIVATED FACTOR ON THE MYOFIBRILLAR PROTEINS OF BOVINE SKELETAL MUSCLE
Authors: OLSON DENNIS G. , PARRISH F. C. , DAYTON W. R. , GOLL D. E. 
Published: August 2006

ABSTRACTMyofibrils isolated from bovine longissimus (L), semitendinosus (ST) and psoas major (PM) muscles at‐death and at 1, 2, 3, 6 and 10 days postmortem storage (2 and 25°C) were analyzed with sodium dodecyl sulfate (SDS) polyacrylamide gel electrophoresis. One of the subunits of troponin, troponin T, disappeared from L and ST muscle during postmortem storage at 25°C, and concurrently a 30,000 dalton component appeared. Storage of muscles at 25°C accelerated these changes in myofibrils from L and ST muscles, but SDS polyacrylamide gels of PM muscle changed little during storage at either 2 or 25°C. Crude preparations of a Ca2+‐activated factor (CAF) were isolated from bovine L, ST and PM muscles. Total CAF activity was high and similar in L and ST muscles, but PM muscle contained less than half the total CAF activity of L and ST muscles. Incubation of purified CAF with myofibrils isolated from at‐death muscle caused Z‐disk degradation and disappearance of troponin T and the simulataneous appearance of a 30,000 dalton component. That incubation of purified CAF with purified troponin caused degradation of troponin‐T to a 30,000‐dalton component indicates that the 30,000‐dalton component in whole myotibrils originates from troponin‐T. The effects of CAF on Z‐disk and troponin‐T degradation and the relative total activity of CAF in L, ST and PM muscles are similar to the effects of postmortem storage in myofibril fragmentation, myotibrillar protein degradation and WB shear force values. These parallel effects indicate that the limited and. specific proteolysis of myofibrillar proteins is caused by a Ca2+‐activated factor endogenous to the muscle cell.
MICROBIOLOGICAL GROWTH AND pH EFFECTS ON BOVINE TISSUE INOCULATED WITH Pseudomonas putrefaciens, Bacillus subtilis, OR Leuconostoc mesenteroides
Authors: OCKERMAN HERBERT W. , CAHILL VERN R. 
Published: August 2006

ABSTRACTSterile bovine muscle tissue was inoculated with microorganisms which were selected to change the tissue pH. Alterations of muscle characteristics could then be tentatively assigned to microbiological growth or to the pH variations produced by these organisms. Water binding, tenderness and juiciness were influenced by the pH alteration associated with these organisms while color, flavor, off‐flavor and general acceptability were influenced by both total number of the specific organisms and pH alterations caused by these organisms.
PREPARATION AND EVALUATION OF MUNG BEAN PROTEIN ISOLATES
Authors: THOMPSON LILIAN U. 
Published: August 2006

ABSTRACTThe suitable conditions established for the preparation of mung bean protein isolate (MI‐I) were extraction at pH 9 and 25°C for 20 min using a 1:15 mung bean flour to solvent ratio, followed by precipitation at pH 4. MI‐I had aboCt 92% protein (dry basis) and a high amount of lysine but was limiting in methionine and cystine. It had a cream color and very high solubility at pH above and below the isoelectric point. When added as a protein supplement to wheat flour, MI‐I resulted in decreased dough and bread quality which can partly be offset by addition of sodium stearoyl‐2‐lactylate. Breads with MI‐I at 10% level were acceptable and had 41% higher protein content and 73% higher PER than the unsupplemented bread. MI‐l is comparable to a commercially available soy protein isolate and shows promise as a nutritional and functional ingredient in many food products.
UTILIZATION OF TOMATO PROCESSING WASTES
Authors: KRAMER AMIHUD , KWEE W. H. 
Published: August 2006

ABSTRACTTomato cannery wastes, although high in moisture, contain a good proportion of protein (20–22%). An alkaloid, tomatine, was found in quantities up to 0.5% in leaves to practically nothing in the fully ripe tomatoes. The vines and stems had a protein content of 14–21% dry weight basis. A process for totally utilizing tomato cannery waste was developed where the waste was chopped, wet‐milled, alkalized and the presscake containing two‐thirds of the solids, 10% protein, could be used as cattle feed and one‐third of the solids, ≤60% protein, was precipitated by acidification as a tomato protein concentrate (TPC). The bulk of the protein (78%) is precipitated at pH 4.8,14% at pH 4.0, and 8% at 3.5 pH. The concentrate can be extracted with acetone to form ≤85% protein isolate plus a tomato flavor and pigment residue.
ENZYME INACTIVATION BY AN IMMOBILIZED PROTEASE IN A PLUG FLOW REACTOR
Authors: BLISS FRANK M. , HULTIN H. O. 
Published: August 2006

ABSTRACT Streptomyces griseus protease was immobilized to porous glass and characterized kinetically. The immobilized protease was then used in a plug flow reactor to inactivate enzymes in solution at low concentrations. The glass‐bound protease was effective against fungal glucose oxidase and partially effective against soluble S. griseus protease. Some enzymes were more efficiently inactivated by plain or silanized glass without enzyme, presumably due to adsorption. Less tomato pectin methylesterase was inactivated by glass‐bound protease than by plain glass. This is most likely due to masking of adsorption sites by the immobilized protease.
FUNCTIONAL PROPERTIES OF A SOY CONCENTRATE AND A SOY ISOLATE IN SIMPLE SYSTEMS.
Authors: HUTTON C. W. , CAMPBELL A. M. 
Published: August 2006

ABSTRACTNitrogen solubility index and percent water absorption of a soy protein concentrate and isolate were evaluated as a function of pH and temperature. Although solubility and water absorption tended to increase as pH of the dispersion increased from 5.0 to 7.0 and as temperature increased from ambient to 90°C, pH and temperature effects were interdependent. The concentrate was less soluble and less responsive to changes in pH and temperature than was the isolate. Response surfaces for the concentrate and isolate, particularly those for water absorption, differed in shape.
FUNCTIONAL CHARACTERIZATION OF PROTEIN STABILIZED EMULSIONS: EFFECT OF PROCESSING
Authors: TORNBERG E. , HERMANSSON A. ‐M. 
Published: August 2006

ABSTRACTIn order to evaluate the emulsifying characteristics of a protein the effect of processing of a protein stabilized soybean oil‐in‐water emulsion on the creaming stability of the emulsion was investigated. Three protein systems were used, namely soybean protein isolate, sodium caseinate and whey protein concentrate (WPC). The effects of four different types of emulsifying equipment, an ultra‐turrax, a Sorvall omnimixer, a valve homogenizer and an ultrasonic apparatus were studied. It was found that the type of emulsifying apparatus, the emulsifying time and intensity had a marked influence on the properties of the protein stabilized emulsions. It was demonstrated for all the types of apparatus and proteins used, that by increasing emulsifying intensity and time better emulsions, when characterized by the creaming method, are obtained up to a certain limit whereupon there is nothing to be gained by an additional increase of these factors. The necessary emulsifying intensity and time to obtain a certain stability range differed considerably according to the various proteins investigated as well as environmental conditions. This intensity‐time dependence may be considered as an emulsifying characteristic of the protein.
SORGHUM TORTILLAS: PROCESS AND PRODUCT ATTRIBUTES
Authors: RIZLEY N. F. , SUTER D. A. 
Published: August 2006

ABSTRACTTortillas were made from different sorghum types, employing the basic process for making corn tortillas. A textural comparison study between corn and intermediate endosperm sorghum tortillas was conducted employing tensile testing methods using an Instron Universal Testing Machine. Corneous and intermediate endosperm sorghum grains were found to produce tortillas similar to those made from corn, although processing conditions of time, temperature, and lime dose required to give acceptable tortillas were varied. The corneous textured endosperm produced sorghum tortillas having grainy characteristics not exhibited by the intermediate endosperm product. Sorghum tortillas became darker when higher doses of lime were added, and dilute citric acid was used to achieve pH change during grain neutralization. Greater tensile strength and stretchability were observed in the intermediate endosperm sorghum tortillas than in the corn product, indicating greater flexibility and possible reliability. No significant difference was found between the acceptability of intermediate endosperm sorghum and corn tortillas. Sorghum tortillas had greater protein content than corn tortillas.