bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of K Fertilization and Addition of Salts on the Texture of Canned Snap Bean Pods
Authors: VAN BUREN J. P. , PECK N. H. 
Published: August 2006

ABSTRACTIncreases in pod K, obtained either by fertilization or direct addition to the can, resulted in less firm canned pods. Removal of soluble solids from pods prior to canning resulted in firmer pods. Pod K and texture were highly correlated, with the greatest changes in texture with changing K occurring below 2%K in pods on a dry weight basis. The effects of K and Na appeared due to a combination of Ca displacement and an enhancement of pectin degradation.
Effects of Diet on Urinary 1‐Ascorbic Acid in the Human
Authors: SHIER NATHAN W. , HEINRICHS THOMAS F. , HART WILLIAM 
Published: August 2006

ABSTRACTThe relationship of dietary vitamin C to that in the urine has not been established. Vitamin C intake and 24‐hr urinary 1‐ascorbate excretion were measured in healthy, human, Caucasian, female subjects (ages 22–26 yr). Modifications were made in the measurement of 1‐ascorbic acid in the urine. The correlation of dietary vitamin C to that excreted in the urine was highly significant (P < 0.001; r = 0.952). The regression equation is: y = ‐1.2970 + 0.1863x. The average intake of vitamin C was 146.5 ± 117.6 mg (standard deviation) (range 42–424 and the average amount in a 24‐hr urine sample was 26.0 ± 23.0 mg (range 5–71). The average percentage of dietary intake excreted per day was 17.04 ± 9.43 (range 6.1–29.4). Data presented here should help establish guidelines for interpreting urinary 1‐ascorbic acid concentrations. If dietary data are available, it is suggested that these guidelines be expressed as a percentage of intake. Additional data are needed.
Modification and Evaluation of a Reverse Phase High Performance Liquid Chromatographic Method for Amino Acid Analysis
Authors: KAN T. A. , F. SHIPE W. 
Published: August 2006

ABSTRACTA reverse phase high performance liquid chromatographic method was used to separate the o‐phthaldialdehyde derivatives of of amino acids from food protein hydrolysates. Comparison of hydrolysis with hydrochloric, methanesulfonic and mercaptoethanesulfonic acids revealed that the latter could not be used because it interfered with derivatization. Methanesulfonic acid is preferable to hydrochloric acid since it protects the tryptophan in samples low in carbohydrates. Hydrolysates were prepurified with a Sep Pak C18 cartridge prior to derivatization. A linear gradient was used for combining the binary solvent system composed of acetonitrile and phosphate buffer. The derivatives were measured fluorometrically and histamine was used as an internal standard. Results obtained with this method were similar to those obtained with an ion exchange chromatography except that threonlne and glycine coeluted and cysteine, cystine and proline were not detected.
Properties of Frankfurters Made From Electrically Stimulated Beef
Authors: TERRELL R. N. , JACOBS J. A. , SAVELL J. W. , SMITH G. C. 
Published: August 2006

ABSTRACTFrankfurters (3 replications of 4.54 kg meat batches) were conventionally made. Paired sides from beef were used for control (NES) and electrically stimulated (ES) meats (clods, flanks and plates). All‐beef frankfurters (100% ES beef or 100% NES beef) and beef‐pork frankfurters (80% ES beef‐20% pork or 80% NES beef‐20% pork) were made. The pork was not electrically stimulated. Proximate composition within cut of beef (plate, flank, clod) was not affected (P > 0.05) by ES. However, ES clods had (numerically) greater percentages of expressible juice loss, greater percentages of salt‐soluble protein and lower percentages of juice loss during cooking than did NES clods (not statistically different). Use of ES beef alone or in combination with 20% pork did not affect external visual color, off‐flavor, overall desirability or processing shrinkage of frankfurters. ES may affect certain properties (raw and cooked muscles) as measured in the laboratory, but when these ES muscles are used to make frankfurters, no real advantages or disadvantages were suggested by this study.
Polymerization and Denaturation of Lysozyme Exposed to Peroxidizing Lipids
Authors: LEAKE LUTHER , KAREL MARCUS 
Published: August 2006

ABSTRACTProteins in contact with peroxidizing lipids undergo various degradative reactions, including polymerization. Reaction of lysozyme with peroxidizing methyl linoleate at a water activity of 0.75 causes polymerization and partial denaturation of the protein. Polymerization occurs by addition of monomers, both native and denatured. The partial denaturation is probably due to the opening of a disulfide bond and occurs independently of polymerization. This denatured fraction as well as dimer and trimer fractions was isolated and characterized with respect to enzymatic activity, tryptophan content, molecular weight, hydrodynamic volume, and circular dichroism.
Carbohydrate Interference and Its Correction in Pectin Analysis Using the m‐Hydroxydiphenyl Method
Authors: KINTNER PAUL K. , VAN BUREN JEROME P. 
Published: August 2006

ABSTRACTThe colorimetric assay using m‐hydroxydiphenyl for analysis of uronic acids is used to measure pectins in plant materials because of its relative insensitivity to the presence of nonuronide carbohydrates. Still, large amounts of these carbohydrates are often associated with pectins and it has been found that levels may be present which can interfere with this analysis. Concentrations of 5 nonuronide carbohydrates commonly associated with pectins were used to simulate and study this interference and recommendations are made to increase the accuracy of this method when high levels of these substances are present. The corrections suggested are appropriate for final sample dilutions that contain more than 200 μg/ml of nonuronide carbohydrate material.
Metal Content of California Wines
Authors: OUGH C. S. , CROWELL E. A. , BENZ J. 
Published: August 2006

ABSTRACTEight metal components of 300 commercial California wines were determined by atomic absorption or emission spectroscopy. The results were catagorized by wine type (white table, red table, etc.). The value determined for the Ca, Cu, Fe, K, Mg, Na, Pb and Zn are in acceptable ranges. Comparisons are made to recently reported values from other countries.
Electrical Stimulation of Mature Cow Carcasses and Its Effect on Tenderness, Myofibril Protein Degradation and Fragmentation
Authors: SONAIYA E. B. , STOUFFER J. R. , BEERMAN D. H. 
Published: August 2006

ABSTRACTThe effect of electrical stimulation was studied in the semi‐membranosus, longissimus dorsi and triceps brachii of cow carcasses. Only one side of each carcass was stimulated (300V a.c., 120 sec). In each muscle, temperature, pH and myofibril fragmentation index (MF1) were measured and SDS‐polyacrylamide gel electrophoresis performed at 0, 3, 6, 24, 72, and 168 hr post‐stimulation while steaks for shear test were taken at 24, 72, and 168 hr. Electrical stimulation resulted in higher MF1, lower pH, higher temperature and lower shear force compared to the control but the time of appearance of the 30,000 dalton protein was not affected. Electrical stimulation improves tenderness by myofiber disrupture.
Functional (Breadmaking) and Compositional Characteristics of Iranian Flat Breads
Authors: FARIDI H. A. , FINNEY P. L. , RUBENTHALER G. L. , HUBBARD J. D. 
Published: August 2006

ABSTRACTBread is the main staple for most Iranians. Five main breads and their fermented and unfermented doughs were prepared and analyzed for protein, ash, ether extract, crude fiber (CF), neutral detergent fiber (NDF), acid detergent fiber (ADF) and amino acid profiles. Ether extract decreased and CF, NDF, and ADF increased as a result of all five baking procedures. In addition, baking decreased lysine for the five breads. Chemical scores of amino acid profiles indicated that in the bread made with lower extraction flours (barbari, lavash and taftoon), lysine, isoleucine and threonine were the first, second and third limiting amino acids respectively. With higher extraction flours (sangak and village) isoleucine was as often the first limiting amino acid as lysine.
Comparison of Four Media for the Enumeration of Fungi in Dairy Products — A Collaborative Study
Authors: HENSON O. E. , HALL P. A. , ARENDS R. E. , ARNOLD E. A. , KNECHT R. M. , JOHNSON C. A. , PUSCH D. J. , JOHNSON M. G. 
Published: August 2006

ABSTRACTFour fungal enumeration media, including potato dextrose agar (PDA) with antibiotics (APDA), acidified PDA (PDA‐A), Cooke rose bengal agar (CRBA), and APDA containing the mold colony spreading inhibitor dichloran (APDA‐D‐5), were compared by seven laboratories for recovery of yeasts and molds from inoculated and naturally contaminated dairy products. Although some variability was observed in counts obtained for individual products between laboratories, no significant overall differences were observed among the four media. Mold colony diameters but not numbers were reduced with APDA‐D‐5 and CRBA, thus aiding in the counting of plates heavily contaminated with molds.
Influence of Processing Methodology on Quality of Cucumber Pickles
Authors: SISTRUNK W. A. , KOZUP JOSEPH 
Published: August 2006

ABSTRACTA study was conducted on the influence of fruit size, blanch temperature, treatment with calcium, and type of acid in cover brine on quality attributes and carbohydrates in nonfermented and fermented cucumber pickles. Firmness was improved by blanching, especially in CaCl2 solution in both fermented and fresh‐pack pickles. Fermentation and acetic acid brine treatments produced the firmest pickles. Size of fruit and length of storage affected quality attributes. The carbohydrate fractions, water‐soluble pectin and sodium hexametaphosphate‐soluble (SPS) pectin, were correlated with shearpress and sensory firmness. It was concluded that method of processing had a significant effect on quality of pickles.
Interaction of Phytic Acid with the Metal Ions, Copper (II), Cobalt (II), Iron (III), Magnesium (II), and Manganese (II)
Authors: EVANS WILLIAM J. , PIERCE A. G. 
Published: August 2006

ABSTRACTThe combination of phytic acid with the metal ions of cobalt (II), magnesium (II), manganese (II), copper (II), and iron (III) has been investigated. With the experimental conditions used, in all cases, the products isolated were amorphous powders with nonstiochiometric atomic ratios.
Production and Characterization of β‐Galactosidase from Streptococcus thermophilus
Authors: GREENBERG N. A. , MAHONEY R. R. 
Published: August 2006

ABSTRACTCrude β‐galatosidase was produced by lysis of cells of Streptococcus thermophilus grown on deproteinized whey. The enzyme was partially purified by ammonium sulfate precipitation and ion‐exchange chromatography to yield a preparation free of protease activity. Highest activity was observed at pH 7.1, in the presence of potassium and manganese ions. Both monovalent and divalent cations were required for maximum activity but not for stability. The Km for o‐nitrophenyl‐β‐galactopyranoside and lactose was 0.98 mM and 6.9 mM, respectively. Galactose was a competitive inhibitor with Ki of 60 mM. Gel‐filtration indicated a molecular weight of 530,000. The enzyme seems well suited to hydrolysis of lactose in milk.
Effect of Diacetyl on Foodborne Microorganisms
Authors: JAY JAMES M. 
Published: August 2006

ABSTRACTA set of 70 organisms consisting of 9 lactic acid bacteria, 14 non‐lactic gram positives, 16 yeasts, 6 molds, 12 pseudomonads, and 13 nonpseudomonad gram negative bacteria was tested on plate count agar (PCA) at pH 5.0 to 8.0 and in the presence of varying concentrations of diacetyl. All organisms were more sensitive to diacetyl at a pH of 7.0 and below than at pH 8.0 with the greatest sensitivity at pH 5.0. The lactic acid bacteria were the most resistant while the pseudomonads were the most sensitive. Excluding the lactic acid bacteria, 300 ppm completely inhibited 95, 90, 85, and 43% respectively at pH 5.0, 6.0, 7.0, and 8.0. Using PCA at pH 6.0, three Gram negative bacteria were inhibited by 86 ppm in pour plates while 6 of 7 nonlactic cultures were inhibited by 172 ppm. The compound was shown to be effective in fresh ground beef.
Solubility of Polystyrene in Certain Vegetable Oils, Essential Oils and Their Constituents
Authors: MONTE WOODROW C. , LANDAU‐WEST DEBRA 
Published: August 2006

ABSTRACTCertain food items have been shown to be incompatible with the expanded polystyrene used for the manufacture of food containers. Using t14C polystyrene (synthesized in such a way as to approximate the structure of commercial polystyrene), it was determined that this incompatibility was due, in part, to the dissolution of polystyrene by certain essential oils. Citronella, limonene and terpinene (constituents of many flavor oils) were found to be excellent solvents for polystyrene, solubilizing almost half a gram per gram of solvent at room temperature.
Activity of Lactose Fermenting Yeasts in Producing Biomass from Concentrated Whey Permeates
Authors: GIEC A. , KOSIKOWSKI F. V. 
Published: August 2006

ABSTRACTFermentation activity, biomass yield, and productivity in skimmilk and whey permeates by 10 lactose fermenting yeasts as influenced by pH, lactose and ash levels were reported. Aerobic fermentations by the three most active yeasts were conducted in whey permeates at 30° C and pH 5.6 during 120 hr. Low ash levels, approximately 1.5%, in permeates above 15% lactose accelerated complete sugar fermentation and high aeration rates led to significant increases in biomass. Maximum biomass yields at greatest efficiencies were attained with K. fragilis ATCC 8582. It gave 8 and 11g biomass (dry wt)/liter in 5 and 12% lactose permeates. Biomass production decreased markedly when the lactose concentration in permeates rose above 15%.
Peanut Hull Flour as Dietary Fiber in Wheat Bread
Authors: COLLINS J. L. , KALANTARI S. M. , POST A. R. 
Published: August 2006

ABSTRACTPeanut hull flour (PHF) at 0, 4, and 8% was added to wheat bread (WB) to increase the dietary fiber content. The bread was tested for textural properties, proximate composition, dietary fiber content, specific volume, color, and some sensory attributes. While addition of PHF caused some changes in the bread, all samples were evaluated by a panel as being acceptable. From the standpoint of bread quality, PHF is an acceptable material which can be added to WB to increase the level of dietary fiber.
Fractionation and Characterization of Hen's Egg Yolk Phosvitin
Authors: ABE YUTAKA , ITOH TAKATOSHI , ADACHI SUSUMU 
Published: August 2006

ABSTRACTTWO methods for phosvitin preparation were evaluated, based on purity of the products. Phosvitin was found to be heterogeneous in the polyacrylamide‐gel electropherogram in which it migrated into two components designated α and β‐phosvitin. They were partially fractionated using gel filtration. The β‐phosvitin contained 9.20% phosphorus, while α had 2.97%. Phosvitin was dissociated into several bands ranging in molecular weights from 18,500—60,000 daltons, in the SDS polyacrylamide‐gel electropherogram. Results indicate that phosvitin is composed of several subcomponents or polypeptides which interact or polymerize in aqueous solution to form larger molecular weight aggregates.
Effects of Chopping Temperature on the Microstructure of Meat Emulsions
Authors: JONES K. W. , MANDIGO R. W. 
Published: August 2006

ABSTRACTA standard frankfurter formulation (25% fat) was used to evaluate the effects of four endpoint chopping temperatures (10, 16, 22 and 28°C) on the ultrastructure of meat emulsions with a grind‐mix‐emulsify production system. Scanning electron microscopy (SEM) was used to evaluate the changes that occur in the ultrastructure of a meat emulsion. Thermally processed frankfurters from each of the four endpoint chopping temperature treatments were fractured, fixed, dehydrated, critical point dried, and coated with Au/Pd before SEM micrographs were taken. Micrographs suggest that maximal emulsion stability is attained as a tradeoff between two different functions. The first function is related to the interfacial protein film thickness and the second function is related to the integrity and density of the surrounding emulsion matrix, and its ability to retain that integrity during thermal processing. These two functions appear to be directly related to the fat‐holding and water‐binding abilities of the meat emulsion or batter.
Histological Characteristics of Beef and Pork Cooked by Dry or Moist Heat in a Conventional or Microwave Oven
Authors: IV EDGAR CHAMBERS , COWAN ORA A. , HARRISON DOROTHY L. 
Published: August 2006

ABSTRACTSamples of raw or heat treated (moist or dry heat; conventional or microwave oven) bovine or porcine muscle were examined to determine effects of those treatments on histological characteristics of the muscle. Relationships between histological characteristics and sensory properties of the muscle were studied. Generally, effects of the four heat treatment combinations on histological characteristics of bovine or porcine muscle did not differ significantly. Histological characteristics of muscle should not be used exclusively to study relationships between muscle structural components and sensory tenderness of the muscle.
Crystalline Forms of Lactose Produced in Acidic Alcoholic Media
Authors: SIMPSON THOMAS D. , PARRISH FREDERICK W. , NELSON MARY L. 
Published: August 2006

ABSTRACTCrystalline forms of lactose containing both anomers in the ratios α:β= 4:1 or α:β= 5:3, prepared previously by treatment of α‐lactose monohydrate at 27°C with hydrogen chloride in methanol or 99 wt% aqueous methanol, respectively, are also formed when the reactions, are performed at reflux. The products from α‐lactose monohydrate in acidic ethanol or 99 wt% aqueous ethanol at 27°C are lactose with α:β= 5:3 or anhydrous α‐lactose, respectively. In acidic, absolute or 99 wt% aqueous ethanolic or methanolic media at ‐20°C, the product is anhydrous a‐lactose. The reactions are considered to be solid‐solid transformations, and the products from a‐lactose monohydrate depend on the extent of anomerization during loss of water of crystallization. X‐Ray powder diffraction measurements are of most value in the identification of the various crystalline forms of lactose.
Use of the pH Stat to Evaluate Trypsin Inhibitor and Tryptic Proteolysis of Soy Flours
Authors: HILL BRYAN S. , SNYDER HARRY E. , WIESE KURT L. 
Published: August 2006

ABSTRACTHeated soy flours have been analyzed by the pH stat successfully for tryptic proteolysis and for residual trypsin inhibitor in previous studies. Unheated soy flours give a sudden release of hydrogen ion followed by a constantly decreasing proteolysis rate and consequently are difficult to analyze. We have found that by adjusting the pH of the trypsin preparation to 9 (the pH of the analysis) the pH stat method measured proteolysis and trypsin inhibitor in unheated soy flours. The unheated soy protein was hydrolyzed at 40% of the rate of heated soy protein and contained 68 mg/g of Kunitz trypsin inhibitor equivalents.
Thermal Destruction of Pteroylglutamic Acid in Buffer and Model Food Systems
Authors: MNKENI A. P. , BEVERIDGE T. 
Published: August 2006

ABSTRACTFirst order rate constants (k) and activation energies (Ea) of pteroylglutamic acid (PteGlu) were determined between 100 and 140°C in citrate buffer (pH 3–6) and model food systems. The rate constants (hr‐1) in citrate buffer ranged from 0.145–2.36 at pH 3; 0.074–0.840 at pH 4.0; 0.021–0.207 at pH 5.0, and 0.015–0.133 at pH 6.0. Corresponding Ea values were 22.6, 19.5, 17.8, and 16.8 kcal/mole at pH 3, 4,5, and 6, respectively. In an apple juice model (pH 3.4), the rate constants ranged from 0.063–0.822 and in tomato juice model (pH 4.3), from 0.056–0.723. Ea values in apple juice an tomato juice were 20.0 and 19.7 kcal/mole, respectively.
Changes in Chemical Composition of Winged Bean (Psophocarpus tetragonolobus L.) during Seed Development
Authors: KADAM S. S. , KUTE L. S. , LAWANDE K.M. , SALUNKHE D. K. 
Published: August 2006

ABSTRACTThree cultivars of winged bean were analyzed for total dry matter, crude fat, nitrogenous constituents, phosphorus, calcium, magnesium, zinc, iron, copper and cooking behavior at different stages of seed maturity. Accumulation of dry matter, crude fat and nitrogen occurred during seed development whereas nonprotein nitrogen and tryptophan contents decreased significantly. Reduction in poly‐phenol content was observed at all the stages of seed development. There was a significant decrease in total phosphorus content with concomitant increase in the proportion of phytate phosphorus throughout the seed development. In matured seeds, phytate phosphorus accounted for 66—73% of total phosphorus. A reduction in zinc content was noticed in all the cultivars studied. In contrast, calcium, magnesium, iron and copper contents of seeds of different stages of maturity did not exhibit marked differences.
Serum Cholesterol Levels in Rats Fed Skim Milk Fermented by Lactobacillus Acidophilus
Authors: GRUNEWALD K. K. 
Published: August 2006

ABSTRACTThe effects of reconstituted skim milk, and the same fermented by Lactobacillus acidophilus, were tested in rats. Rats were fed a stock diet and drinking water containing one of three milk treatments: (1) no supplementary milk; (2) 10% milk; or (3) 10% milk fermented by L. acidophilus. After 4 wk, rats receiving the fermented milk had lower (P < 0.05) serum cholesterol levels (65 mg/dl) than did the water‐fed (78 mg/dl) or milk‐fed (79 mg/dl) rats. Weight gain, feed intake, liver lipid contents and fecal lactobacilli counts were not different among treatment groups. Data indicate that factors influencing serum cholesterol levels were produced during fermentation of the milk.
Interactions of Tannic Acid and Catechin with Legume Starches
Authors: DESHPANDE S. S. , SALUNKHE D. K. 
Published: August 2006

ABSTRACTModel system interactions between five different legume starches (azuki red bean, split yellow pea, small red bean, bush bean, and California kidney bean), potato starch, amylose, and amylopectin and two phenolic compounds ‐ tannic acid and catechin ‐ were investigated. The amounts of tannic acid and catechin associated with different starches and starch fractions at room temperature (21°C) ranged, respectively, from 261‐652 and 123‐586 Mg catechin equivalents/100 mg starch. Heating the systems at 95°C for 30 min decreased the quantities of tannic acid and catechin associated with different starches (151‐417 and 147‐378 μg catechin equivalents/100 mg starch of tannic acid and catechin, respectively). Bound tannic acid and catechin decreased the in vitro digestibility of the starches.
Pectin‐Protein Interaction in Tomato Products
Authors: TAKADA NORIHISA , NELSON PHILIP E. 
Published: August 2006

ABSTRACTThe pH influenced the viscosity of a model system of tomato product which consisted of citrus pectin and bovine serum albumin. The viscosity change was completely reversible depending on the pH. The same pH effect was observed in tomato products. Since the amino acid compositions of proteins suggest that the electrostatic property of water‐soluble protein fraction from tomato juice can be similar to that of bovine serum albumin, the comparison of pH effects indicates that pectin‐protein interaction may be involved in consistency of tomato products. Denaturation of protein may result in a decrease in the serum viscosity during processing.