bluuebunny/crossref_metadata_2025_split huggingface dataset:
Characterization of Additional Volatile Flavor Components of Apricot
Authors: CHAIROTE G. , RODRIGUEZ F. , CROUZET J. 
Published: August 2006

ABSTRACTThe volatile components of apricot variety “Rouge du Roussillon” were isolated by vacuum distillation and fractionated on silica gel. Analysis by combined gas chromatography‐mass spectrometry led to identification of several compounds identified for the first time from this product. These compounds included p‐hydroxybenzaldehyde, p‐methoxybenzaldehyde, (3‐phenyl propyl)‐propyl or isopropyl ketone, 3‐nonene‐2‐one, damascenone, β‐ionone, dihydroactinidiolide, 2‐phenylethanol, cis rose oxide and nerol oxide. The formation mechanism of these compounds is envisaged. Fractions isolated by chromatography on silica gel and head space concentration on Chromosorb 105 were sniffed and analyzed by gaz chromatography. The results obtained indicate that aroma of apricot is due to the presence of compounds such as benzaldehyde, linalool, 4‐terpinenol, α‐terpineol and perphaps 2‐phenylethanol which are responsable for the floral and fruity part of the aroma. Lactones previously identified are “background” compounds as in Cling peach.
Characterization of Polyphenoloxidase from Ravat 51 and Niagara Grapes
Authors: WISSEMANN KIMBERLY W. , LEE C. Y. 
Published: August 2006

ABSTRACTPolyphenoloxidase (PPO) was isolated from two varieties of grapes grown in the northeastern United States and its characteristics were studied. The temperature and pH optima for both enzymes were 25°C and 5.5, respectively. The thermal inactivation of PPO followed first‐order kinetics; with the Niagara enzyme being more heat stable than Ravat PPO. The substrate specificity of the grape PPO clearly showed high affinity toward the o‐diphenolic compounds, with a high affinity toward caffeic acid. Inhibition studies indicated that L‐cysteine and sodium diethyldithiocarbamate were the most potent.
Determining the Radial Distribution of Specific Gravity Within Potato Tubers
Authors: QUARMBY A. R. 
Published: August 2006

ABSTRACTA computer program is available which allows the experimentor to examine the radial distribution of specific gravity within individual potato tubers by processing data obtained by peeling tubers concentrically and weighing in air and water between consecutive peelings. The program enables one to calculate optimum estimates of eight parameters of a mathematical model which describes the mean change in specific gravity from the geometric center of a tuber to its periderm. Significant differences in intratuber specific gravity distributions between cultivars and between treatments within the same cultivar have been found. Mathematical modelling may be a method of describing the distribution of other tuber constituents of interest.
Composition of the Breadfruit
Authors: GRAHAM HORACE D. , DE BRAVO EDNA NEGRON 
Published: August 2006

ABSTRACTNutrient content in the skin, stem plus heart and the pulp of very immature, immature, mature, and very mature breadfruits (Artocarpus communis J.R. & G. Forst.) was studied. In most cases they were found to vary widely depending on the part and the maturity of the fruit. The major component and the principal carbohydrate in all three sections and at all stages of maturity was starch (more than 50% of the total carbohydrates). Relatively good levels of the minerals Ca, K, and Fe and the vitamins niacin and riboflavin were found in all parts at all stages of maturity. Protein content varied from 4.6‐5.9% in the skin, 6.0‐7.6% in the stem plus heart, and 3.8‐4.1% in the pulp. Crude fat varied from 2.3‐3.9% in the skin, 1.6‐4.4% in the stem plus heart and 1.1‐2.6% in the pulp. Crude fiber was highest in the skin and stem plus heart and lowest in the pulp.
Safety of Low Gossypol Cottonseed Kernels
Authors: REBER ELWOOD F. 
Published: August 2006

ABSTRACTThe safety of low gossypol raw, cooked, or roasted cottonseed kernels ground into flour was determined. Growing females utilized cooked or roasted cottonseed more efficiently than raw cottonseed or control diet. The percentages of pups alive at birth surviving to 4 days were significantly higher for rats fed raw or cooked cottonseed than roasted cottonseed. There were no significant differences observed in average body weight at parturition, at weaning time of dams or weight of offspring due to diet. No detrimental effects due to feeding cottonsed at 20% of the diet were observed.
Incidence of Yeasts in Fresh Ground Beef and Their Ratios to Bacteria
Authors: JAY JAMES M. , MARGITIC SLAVOLJUB 
Published: August 2006

ABSTRACTYeast counts were determined on 111 samples of fresh ground beef along with aerobic plate counts (APC) and counts of gram negative bacteria (GNB). Yeasts ranged from 20–62 × 103/g with a mean of 8.7 × 103 for the 111 samples. APC ranged from 0.02 × 106 to 87 × 106/g with a mean of 9.5 × 106, while GNB ranged from 0.002 × 106 to 66 × 106/g with a mean of 3.5 × 106. When the 111 samples were divided into six groups based upon APC counts from log < 5.50 to 7.50, the mem yeast counts for each one‐half log range increased along with the means for both APC and GNB. The ratios of bacteria to yeasts were determined after dividing the samples into groups of one‐half log cycles employing APC. The ratios of APC to yeasts increased from low‐APC to high‐APC meats as did ratios of GNB to yeasts. Overall, the findings of this study indicate that the numbers of yeasts in ground beef are highly variable relative to APC or GNB. In genual, higher yeast counts were found in samples with high APC and GNB numbers.
Effect of Caffeine on Aflatoxin Production on Cocoa Beans
Authors: LENOVICH LAWRENCE M. 
Published: August 2006

ABSTRACTThe effects of caffeine on aflatoxin production by Aspergillus parasiticus NRRL 2999 were studied on 13 cocoa bean types. Caffeine levels from bean types ranged from 0.30‐3.6 mg/g and only very low levels of aflatoxin were produced on bean types having > 1.80 mg caffeine/g. These data provide additional evidence that caffeine is an effective inhibitor of aflatoxin production and help explain why aflatoxin does not accumulate in cocoa beans under natural storage conditions.
Glandless Cottonseed, Peanut and Soy Protein Ingredients in Ground Beef Patties: Effect on Rancidity and Othei Quality Factors
Authors: ZIPRIN Y. A. , RHEE K. S. , CARPENTER Z. L. , HOSTETLER R. L. , TERRELL R. N. , RHEE K. C. 
Published: August 2006

ABSTRACTDefatted flours and protein concentrates and isolates produced from glandless cottonseed, peanut, and soybean were used in rehydrated state (1:2 dry material/water) to replace 10% of the meat in ground beef patties. Fat content of both all‐beef and extended patties was adjusted to 20%. Patties were baked on racks to varying final internal temperatures. Extended patties were compared with all‐beef patties for rancidity development, cooking properties, and sensory quality. All the oilseed protein ingredients retarded oxidative rancidity development in cooked refrigerated patties, with the highest antioxidant potential shown by the cottonseed protein ingredients. Extended patties had higher cooked yields than all‐beef patties, contamed less fat, and were not significantly different from all‐beef patties in sensory quality.
Descriptive Analysis of Whiskey Sour Formulations: Magnitude Estimation Versus a 9‐Point Category Scale
Authors: McDANIEL M. R. , SAWYER F. M. 
Published: August 2006

ABSTRACTThe whiskey sour samples utilized in this study were specifically formulated to create differences in sensory characteristics. The effectiveness of both the magnitude estimation and 9‐point category scale methods used by a trained panel were evaluated by how well these “created differences” could be perceived. No differences were found between the methods regarding scaling mix differences. However, large differences were found in other variables tested. The use of magnitude estimation resulted in far more panelist‐mix interaction, while use of the category scale resulted in more variability due to panelist and replication.
CAF Activity, Calcium Concentration, Andy the 30,000‐Dalton Component of Tough and Tender Bovine Longissimus Muscle
Authors: PARRISH F.C. , SELVIG C.J. , CULLER R.D. , ZEECE M.G. 
Published: August 2006

ABSTRACTFour tender and four tough bovine longissimus samples from A‐maturity carcasses and four tender and four tough bovine longissimus samples from E‐maturity carcasses postmortem aged 10‐14 days were used to study calcium‐activated factor activity (CAF), calcium concentration, and the 30,000‐dalton component. Significant differences in CAF and free calcium were not found between tender and tough for CAF and free calcium, although the tough samples had more free calcium. Tender bovine longissimus muscle from A‐maturity carcasses had a 30,000‐dalton component and a high ratio of 30,000‐dalton component to actin, whereas tough did not. In E‐maturity, however, both tender and tough longissimus had a 30,000‐dalton component.
Influence of Cooked Wheat Bran on Bowel Function and Fecal Excretion of Nutrients
Authors: YU M. H. M. , MILLER L. T. 
Published: August 2006

ABSTRACTThe effect of cooked wheat bran on fecal wet and dry weight, fecal nutrients and transit time was investigated in 10 men. The study was divided into three 18‐day periods. Five subjects received the experimental diet supplemented with 15g (raw) of AACC wheat bran (B) served in a cooked form during the first period, no bran (NB) in the second, and B in the third. The remaining five subjects received, in order, NB, B, and NB. Fecal wet and dry weight were significantly higher (p < 0.05 and p < 0.01, respectively) when the subjects received B (172 ± 39 and 43 ± 3 g/day) than when they received NB (143 ± 34 and 36 ± 4). Fecal neutral detergent fiber (NDF) was significantly higher (p < 0.05) on B (8.3 ± 2.2 g/day) than on NB (5.1 ± 2.6 g/day). Fecal NDF correlated significantly (P < 0.05) with fecal wet and dry weights, and moisture. Bran induced significantly higher (p < 0.01) fecal losses of energy, nitrogen and ash, but these losses were too small to be important nutritionally.
Effects of Particle Size, Casing Diameter, and Addition of Emulsions and Residual Nitrite on Quality Attributes of Cooked Salami
Authors: URAM G. , CARPENTER J. A. , REAGAN J. O. 
Published: August 2006

ABSTRACTCooked salami was manufactured from raw materials of two particle sizes (6.5 and 13.0 mm) with and without the addition of 25% meat batter, and stuffed into two sizes of casings (64 and 90 mm). A fourth variable, three levels of added nitrite (110, 220, and 440 ppm) was also included in the experimental design. Increasing the particle size and casing diameter resulted in less shrinkage and a firmer product. The use of 25% added meat batter reduced shrinkage but made a softer product upon heat processing than without meat batter added. Neither sensory nor textural properties were significantly influenced (p < 0.05) by the level of nitrite added. Levels of residual nitrite decreased upon storage of the product up to 14 days.
Antioxidant Activity of Tocopherols and Ascorbic Acid
Authors: REINTON RAGNHILD , ROGSTAD ASTRI 
Published: August 2006

ABSTRACTA study was made of the inhibitory effect of the antioxidants α‐tocopherol, γ‐tocopherol and ascorbic acid on the lipoxygenase catalyzed oxygenatior of linoleic acid. Gas chromatography was used to measure unchanged fatty acid after varying incubation periods. The effect of the antioxidants was also determined from the traditional rancidity parameters, peroxide value and thiobarbituric value.
Use of Scanning Electron Microscopy to Demonstrate Microbial Attachment to Beef and Beef Contact Surfaces
Authors: SCHWACH T. S. , ZOTTOLA E. A. 
Published: August 2006

ABSTRACTMicroorganisms present on fresh beef for stew were enumerated by Aerobic Plate Count (APC) using both rinse and maceration methods. Results showed a greater recovery of microorganisms with maceration than with rinse procedures. Scanning Electron Microscopy (SEM) techniques were used to examine the surface of the beef for stew to demonstrate the presence of microorganisms before and after rinsing. Sterile stainless steel chips (6 mm × 6 mm) were placed on both the unrinsed and rinsed beef surfaces. Contact was maintained at 4°C for 4 and 24 hr. The contacting surfaces of the stainless steel chips were examined by SEM. Transfer of microorganisms from the beef surface was seen in all cases with the organisms demonstrating clearly defined attachment fibrils. A reference experiment, using the same beef for stew and a culture of Pseudomonas fragi (ATCC 4793) was also carried out. Similar attachment fibrils were observed with the pseudomonad.
Nonvolatile Acids in the Juice of Crowberry, Empetrum nigrum coll.
Authors: KALLIO H. , MARKELA E. 
Published: August 2006

ABSTRACTThe main nonvolatile acids in the press juice of the northern crowberry, Empetrum nigrum ssp. hermaphroditum (Hagerup) Böcker were isolated with ion‐exchange resins and analyzed as TMS‐derivatives with glass capillary GLC and MS systems. The titrimetric acidity of the juice was only 43 mekv · 1−1 (titrated from pH 3.7–8.1) and the total content of the analyzed acids was 8.1 g · 1−1. The proportions of the acids were: Quinic acid 60%, malic acid 31%, citric acid 7%, and phosphoric acid 1%. Traces of glyoxylic, benzoic, and shikimic acids were found. Over 99% of the detected acids were identified.
High Performance Liquid Chromatographic Determination of Agaritine in Cultivated Mushrooms
Authors: SPERONI J. J. , BEELMAN R. B. 
Published: August 2006

ABSTRACTA sensitive, high performance liquid chromatographic method is described for quantification of agartine, a naturally occurring phenylhydrazine derivative isolated from Agaricus bisporus. Freeze‐dried mushrooms were extracted with methanol, evaporated to dryness, and the residue resuspended in 0.005N NaH2PO4, pH 4.25 and subsequently passed through a C18 reverse‐phase SepPak. A mobile phase of 0.005N NaH2PO4, pH 4.25, was pumped through a Partisil SCX (25 cm × 4.6 mm i.d.) cation‐exchange column at 0.6 ml/min. Agaritine was monitored at 237 nm and linear standard curves were observed over the range 0–2 μg. Recoveries of agaritine standards averaged greater than 90% while the lower limit of detectability was 0.006 μg. Co‐chromatography and UV scans indicated that agaritine from mushroom extracts is the major component absorbing at 237 nm at the retention volume of authentic agaritine.
Inhibition of N‐Nitrosopyrrolidine in Dry Cured Bacon by α‐Tocopherol‐Coated Salt Systems
Authors: REDDY S. K. , GRAY J. I. , PRICE J. F. , WILKENS W. F. 
Published: August 2006

ABSTRACTDry cured bacon was made under carefully controlled processing conditions in a pilot plant study using α‐tocopherol‐coated salt as part of the dry cure. Approximately, a 96% reduction in N‐nitrosopyrrolidine (NPYR) levels in the fried bacon was achieved with an ingoing α‐tocopherol level of 500 mg/kg. NPYR levels in the cookout fat were reduced approximately 92% using the same level of α‐tocopherol. Bacon, prepared by a small scale commercial operation, also contained reduced levels of NPYR when processed with α‐tocopherol‐coated salt, despite high levels (>100 mg/kg) of residual sodium nitrite in the finished bacon. Results comparing effectiveness of α‐tocopherol and mixed tocopherols as nitrosamine blocking agents were inconclusive. Although, α‐tocopherol appeared to be more effective as a blocking agent (91% versus 73% inhibition of NPYR), the difference in percent inhibition achieved could possibly be attributed to apparently lower levels of residual mixed tocopherols in the finished bacon.
Differences Between Conventionally Cooked Top Round Roasts and Semimembranosus Muscle Strips Cooked in a Model System
Authors: McDOWELL MICHELE D. , HARRISON DOROTHY L. , PACEY CAROL , STONE MARTHA B. 
Published: August 2006

ABSTRACTRoasts cooked at 177°C by dry (OR) or moist (OFB) heat to 60°C were compared with muscle strips cooked in a model system to 60°C at a rate similar to oven raosting 1.4‐kg roasts at 177°C. OFB roasts were less tender, less juicy, had less rare beef flavor, less red and yellow color, more total cooking loss, and shorter cooking time than did OR roasts. Strips had lower values for Instron measurements of hardness, chewiness, shear cohesiveness, and firmness than did OR or OFB roasts. Although strips were cooked in a moist atmosphere, they were more like OR roasts than like OFB roasts. Variance for a given measurement was similar between roasts and strips.
Teflon and non‐Teflon Lined Dies: Effect on Spaghetti Quality
Authors: DONNELLY B.J. 
Published: August 2006

ABSTRACTSix samples of semolina, milled from durum wheats of varying quality, were extruded through Teflon and non‐Teflon lined dies. Extruded spaghetti was evaluated for color and cooking quality. The effect of cooking time on cooking quality was also evaluated. Teflon extruded spaghetti had better appearance and cooking quality than its non‐Teflon extruded counterpart. Strong gluten, whether in the Teflon or non‐Teflon extruded products, improved cooking quality and tolerance to over‐cooking. Scanning electron microscopy of the outer surface of dry and cooked spaghetti elucidated, in part, the differences in appearance and cooking quality of the products extruded through both die forms.
Improved Aseptically Filled Sweet Potato Purees
Authors: SMITH D. A. , McCASKEY T. A. , HARRIS H. , RYMAL K. S. 
Published: August 2006

ABSTRACTA high quality sweet potato puree with better color stability than frozen purees was produced by flash sterilization followed by aseptic packaging. Starch conversion time was shortened by slicing the sweet potatoes and accurately controlling the temperature during conversion. Processing of inoculated purees for 13 sec at 138°C followed by aseptic filling was adequate for commercial stability. The effect of several processing variables on puree and sweet potato souffle quality was examined. Improved quality and storage stability of sweet potato purees were accomplished by flash sterilization at very high temperatures followed by aseptic packaging.
An Examination of the Minimal Water Activity for Staphylococcus aureus ATCC 6538 P Growth in Laboratory Media Adjusted with Less Conventional Solutes
Authors: VAAMONDE GRACIELA , CHIRIFE JORGE , SCORZA OSVALDO C. 
Published: August 2006

ABSTRACTPresent work investigated whether or not Staphylococcus aureus ATCC 6538 P growth may occur below aw 0.86 in laboratory media adjusted by addition of less conventional aw controlling solutes. Solutes examined included, 1‐proline, 1‐lysine, β‐alanine, sorbitol, KC1, sodium lactate and polyethylene glycols. No growth was observed in any case at or slightly below aw 0.86; thus Scott's (1953) general conclusion on the lowest limit for S. aureus growth remains unchallenged. Results obtained also showed that polyethylene glycols (M.W. 200 and 400) have a significant inhibitory effect on S. aureus ATCC 6538 P growth independent of aw lowering.
Adsorption of Bile Acids by Components of Alfalfa and Wheat Bran in Vitro
Authors: STORY JON A. , WHITE ALAN , WEST LESLIE G. 
Published: August 2006

ABSTRACTAdsorption of 2.5 mM and 5.0 mM cholic acid and deoxycholic acid by plant materials high in dietary fiber (alfalfa and wheat bran) and fractions derived from sequential extraction of plant material to remove various components was measured. Results tend to support the hydrophobic nature of adsorption and indicate a lack of macromolecular interactions between dietary fiber and bile acid micelles. Lignin appears to be an extremely important component in the interaction of dietary fiber with bile acids, but holocellulose also plays a significant role. Fractionation of dietary fiber sources may provide a method for study of the effects of specific components of dietary fiber which avoids some of the harsh isolaprocedures.
Flatulence Activity of the Smooth‐Seeded Field Pea as Indicated by Hydrogen Production in the Rat
Authors: FLEMING S. E. 
Published: August 2006

ABSTRACTThe objective of this study was to evaluate the distribution of flatulence‐causing components within the seeds of smooth‐seeded field peas. Fractionation studies showed that separated components could be re‐combined without significantly changing the quantity of hydrogen produced by the laboratory rat. Hydrogen production was closely associated with the quantity of oligosaccharides remaining in the seed meal. However, the flatulence activity of the whole seed appears to be equally due to the indigestible oligosaccharides, and components of the cell‐wall fiber.
Chemical Composition and Shelf Life Study of Grayfish (Squalus acanthias)
Authors: JHAVERI SUDIP N. , CONSTANTINIDES SPIROS M. 
Published: August 2006

ABSTRACTSeasonal proximate composition of grayfish (squalus acanthias) yielded 14.5% lipid, 1.3% urea, 12.6% protein, and 1% nonprotein nitrogen, which was higher than that observed in the teleosts. Mineral analysis showed that mercury was present below 1.0 ppm FDA limit. Total saturated fatty acids in the male grayfish amounted to 45.3% as opposed to 26.6% in the female fish. The total monoenes were 40% higher in the female than in the male fish. The cholesterol levels averaged 68 mg/100g tissue in both the sexes. The keeping quality of grayfish was indicative of rapid deterioration. Storage life of dressed grayfish in ice was observed to be between 6 and 8 days. The frozen storage stability of fillets pretreated with sodium tripolyphosphate and ascorbate solutions was measured by determining the TBA value, thaw drip and sensory analysis.
Heat Resistance of Proteolytic Clostridium botulinurn Type F in Phosphate Buffer and Crabmeat
Authors: LYNT R. K. , KAUTTER D. A. , SOLOMON H. M. 
Published: August 2006

ABSTRACTThe heat resistance of proteolytic C. botulinum type F strains Langeland, PC and 4YRC was studied by the thermal death time tube method in phosphate buffer; 4Y,RC was also studied in crabmeat. Correction of exposure time for thermal lag and lethality during lag was made by the graphic method. Decimal reduction times in minutes (D) were calculated by Schmidt's probability method, using the Karber LD50. For these 3 strains, D curves in phosphate buffer traversed one log cycle in 18.1–25.3°F (z); extrapolated they gave 0.14–0.23 for D250. The z of the 4YRC crabmeat D curve was 23, extrapolating to 0.17–0.18 for D250. Proteolytic type F, therefore, resembles other proteolytic C. botulinurn types.
Production of Ethanol from Cellulose Using Clostridum thermocellum
Authors: ZERTUCHE LETICIA , ZALL ROBERT R. 
Published: August 2006

ABSTRACT Clostridium thermocellum was used to produce ethanol from cellulose in a continuous system. Batch fermentations were first performed to observe the effects of buffers and agitation on generation time and ethanol production. Continuous fermentations were carried out at 60°C and pH 7 using pure cellulose as the limiting substrate. The maximum ethanol concentrations produced with 1.5 and 3% cellulose fermenting liquid were 0.3 and 0.9% respectively. The yield of ethanol was about 0.3 grams per gram of cellulose consumed. While the continuous fermentation of cellulose with Clostridium thermocellum appears to be feasible, it may not be economically promising due to the slow growth of the organism.
Comparison of Sample Storage Methods for Vitamin B6, Assay in Broiler Meats
Authors: ANG CATHARINA Y.W. 
Published: August 2006

ABSTRACTFive methods were compared for storage stability of vitamin B6 in broiler meat samples. Maximum retention of vitamin B6 was observed in the N2‐packed freeze‐dried samples at ‐34°C (101–103% up to 20 mo). Good retentions occurred in the intact tissues of half birds at ‐34°C (90% in 16 mo) and in ground meat samples (200g portions) at ‐34°C (91% up to 12 mo). Significantly lower retentions were found in freeze‐dried samples stored at room temperature (85–77% in 1–5 mo, respectively) and for ground meat small portion samples (5g) at ‐34°C (84–72% in 3–5 mo, respectively).