bluuebunny/crossref_metadata_2025_split huggingface dataset:
Skimmilk Solids as Substrate for the Preparation of Casein Enzymatic Hydrolysates
Authors: POULIOT Y. , GAUTHIER S.F. , BARD C. 
Published: August 2006

ABSTRACTThe time‐course hydrolysis curves of low‐heat (LH) and high‐heat (HH) skimmilk powders (SMP) by trypsin or chymotrypsin were compared to that of sodium caseinate (SC). Rates of hydrolysis, shown to be different (P < 0.05), were SC > LH‐SMP > HH‐SMP. A two‐step ultrafiltration process was applied to hydrolyzed LH‐SMP and to hydrolyzed SC, and results were compared. Protein and lactose composition differences between LH‐SMP and SC were accentuated by ultrafiltration. The hydrolysis profile (molecular weight distribution of peptides, amino acid content) of LH‐SMP tryptic hydrolysate showed a greater proportion of short peptides (<2000 Daltons) and a lower content in GLU, PRO, VAL and TYR, compared to that of SC.
Viscosity of Molten Milk Chocolate with Lactose from Spray‐Dried Whole‐Milk Powders
Authors: AGUILAR CARLOS A. , ZIEGLER GREGORY R. 
Published: August 2006

ABSTRACTDry whole‐milk powders containing 0, 30, 50 and 70% nominal lactose prepared by spray‐drying alone, or followed by post‐drying crystallization, were incorporated into milk chocolate to give 0–50% substitution of lactose for sucrose. Increasing the concentration of amorphous lactose from spray‐dried powders in the chocolates decreased viscosity, increased particle size of refined chocolate mass, and lowered the concentration of surface‐active agents at which a minimum in Casson yield value was observed. Increasing the concentration of crystalline lactose from milk powders in the chocolates increased viscosity, decreased particle size, and increased the concentration of surface‐active agents at which a minimum in Casson yield value was observed. Conditions which affect lactose crystallinity in milk powders, such as improper storage and handling prior to use in chocolate production, could be responsible for variations in chocolate viscosity noted sometimes by processors.
Heating Cruciferous Vegetables Increases in Vitro Dialyzability of Intrinsic and Extrinsic Iron
Authors: KAPANIDIS ACHILLEFS N. , LEE TUNG‐CHING 
Published: August 2006

ABSTRACTIron dialyzability (ID) from three Cruciferae (broccoli, kale and cabbage) was determined by an in vitro digestion method. The effect of added Crucifers on the ID of extrinsic nonheme iron as well as effects of heating were studied. Uncooked Crucifers contained iron of moderate ID (7–9%); cooking resulted in substantial ID increase (200%). Cooked Crucifers increased extrinsic ID three‐ to fourfold. Time and temperature relationships for the increase suggested that organic acids released after partial cell wall degradation combined with protein denaturation and iron solubilization from fiber were major reasons for differences between raw and cooked vegetables. Cruciferous vegetables can contribute to improved iron nutrition.
1‐Cyano‐2,3‐Epithiopropane as the Primary Sinigrin Hydrolysis Product of Fresh Cabbage
Authors: KYUNG K.H. , FLEMING H.P. , YOUNG C.T. , HANEY C.A. 
Published: August 2006

ABSTRACTDichloromethane extracts of juices from fresh cabbages, including four known (Brutus, Galaxy, Bentley, Structon) and two unknown cultivars, were analyzed by X‐MS for the presence of sinigrin degradation products. Allyl isothiocyanate (AITC), which has been reported to be the important aroma compound of freshly disrupted cabbage was not detected in any of the dichloromethane extracts of cabbage juice. Instead, 1‐cyano‐2,3‐epithiopropane, which is one of the isomers of AITC, was the primary volatile compound in all cabbage extracts. AITC was detected in relative trace concentration only when cabbage juice was injected into the GC, using a wide bore, packed column. Thus, the relative importance of AITC and 1‐cyano‐2,3‐epithiopropane to the aroma of freshly disrupted cabbage should be considered.
Biologically Active Components Inactivation and Protein Insolubilization during Heat Processing of Soybeans
Authors: SAVAGE W.D. , WEI L.S. , SUTHERLAND J.W. , SCHMIDT S.J. 
Published: August 2006

ABSTRACTInactivation of lipoxygenase, trypsin inhibitor, urease and retention of protein solubility during water blanching of dehulled soybeans at 90°, 95° and 100°C were investigated. Lipoxygenase was the most heat labile, followed by urease and then trypsin inhibitor. Processing time based on “acceptable inactivation time” (AI) was proposed. AI value was longest for trypsin inhibitor, followed by urease and then lipoxygenase. The combined effect of heat on protein solubility and biologically active components inactivation was expressed as “PDI at acceptable inactivation time” (PDIAI). PDIAI value for the processing “limiting factor,” trypsin inhibitor inactivation, at the three temperatures were 36.7%, 42.5%, and 34.8%, respectively.
Near Infrared Analysis Potential for Grading Raisin Quality and Moisture
Authors: HUXSOLL C.C. , BOLIN H.R. , MACKEY B.E. 
Published: August 2006

ABSTRACTNear infrared transmittance (NIT) spectroscopy was examined as a means for measuring raisin quality. High positive correlation was found between measured values and those predicted by NIT for bulk density, visual grade, and moisture content. NIT measures properties at the molecular level. Thus, results showed a relationship between raisin quality and some chemical constituents. NIT analysis has the potential for measuring general raisin quality as well as specific constituents.
Limonoid Glucosides in Fruit, Juice and Processing by‐products of Satsuma Mandarin (Chus unshiu Marcov.)
Authors: OZAKI YOSHIHIKO , AYANO SHIGERU , INABA NOBUYA , MIYAKE MASAKI , BERHOW MARK A. , HASEGAWA SHIN 
Published: August 2006

ABSTRACTIn a study on improving utilization of waste from processing of Satsuma mandarin (Citrus unshiu Marcov.) the limonoid glucosides of fruit, juice, and by‐products were measured using HPLC and TLC. All materials had the 17‐β‐D‐glucopyranoside derivatives of limonoids reported in other commercial citrus fruit. Citrus molasses was a good source for industrial scale extraction of limonoid glucosides. An extraction system using polystyrene divinylbenzene resins, was developed which could be expanded to industrial scale.
Lemon Juice Aroma Concentration by Reverse Osmosis
Authors: KANE L. , BRADDOCK R.J. , SIMS C.A. , MATTHEWS R.F. 
Published: August 2006

ABSTRACTEthanol, a major component of lemon juice, was analyzed to indicate degree of lemon juice aroma concentration. Aroma solution was concentrated from 12.2 to 23.4% ethanol at 8.3 MPa and 19°C by reverse osmosis. Ethanol rejected by the membrane decreased from the initial 87.7% to 78% at the final aroma concentration of 23.4% ethanol. Membrane rejection of neral, geranial, and terpinene‐4‐ol was > 96% while rejection of the alcohols, n‐propanol, 2‐methyl‐3‐buten‐2‐ol, and 3‐methyl‐2‐buten‐1‐ol, ranged from 6.9% to 83.5%. Sensory analysis indicated no difference between initial aroma and aroma concentrated by reverse osmosis. Mass balance determined the true recovery of total volatiles was 79.7%. Loss of volatiles was attributed to adsorption in the polymeric matrix of the membrane and some loss was attributed to cleaning.
Flaked Sinew Addition to Low‐fat Cooked Salami
Authors: LETELIER V. , KASTNER C.L. , KENNEY P.B. , KROPF D.H. , HUNT M.C. , ZEPEDA C.M. GARCÍA 
Published: August 2006

ABSTRACTFlaked sinew (FS) was added at three levels (7.5, 15, and 22.5%) to low‐fat, 20% added water (AW) salamis. A 1.27 cm Comitrol machine head was used to produce large (flaked once) and small (flaked twice) particle sizes. Treatments were preblended (P) and non‐preblended (N). P and N controls contained 10% and 20% fat, respectively. Addition of FS decreased (P < 0.05) moisture compared to controls. Yields decreased (P < 0.05) as FS increased regardless of particle size; however, FS addition minimized purge. Lightness increased (P < 0.05) as FS increased in N treatments compared to the low‐fat control. Break force/cm2 increased (P < 0.05) in P controls compared to N controls. Large FS particle size N treatments had higher (P < 0.05) peak force values than those with small particle size. FS treatments were comparable to high‐fat controls in palatability traits.
Dietary Supplementation of Vitamin E to Feedlot Cattle Affects Beef Retail Display Properties
Authors: SHERBECK J.A. , WULF D.M. , MORGAN J.B. , TATUM J.D. , SMITH G.C. , WILLIAMS S.N. 
Published: August 2006

ABSTRACTBeef products from carcasses (n = 20) of cattle fed supplemental vitamin E and beef products from commodity carcasses (n = 20), used as controls, were compared to determine effects of increased vitamin E tissue levels on display appearance of fresh beef held in supermarket and simulated retail conditions. Meat from cattle fed supplemental vitamin E contained higher levels of α‐tocopherol (P < 0.05) and, over time, exhibited less lipid oxidation, brighter lean color and lower discoloration. Monitoring supermarkets for discounted retail meats showed increased levels of α‐tocopherol in beef extended caselife and decreased the incidence of discounted beef products.
Storage Quality of Fresh and Frozen‐thawed Fish in Ice
Authors: MAGNÚSSON HANNES , MARTlNSDÓTTlR EMlLÍA 
Published: August 2006

ABSTRACTThe objective was to determine whether traditional quality indexes of fresh (unfrozen) fish like sensory analysis, bacterial counts and trimethylamine content could be applied to thawed whole cod, cod fillets and ocean perch fillets kept in ice. Freezing and short‐term freezer storage (≤5 wk at −25°C) had very little effect on bacterial counts. During long‐term freezer storage (≥14 wk at −25°C) total counts were reduced as well as counts of trimethylamine oxide‐reducing bacteria in cod fillets but not in ocean perch fillets. When the thawed fish was unacceptable the trimethylamine was <1 mgN/100g. Trimethylamine as a spoilage indicator was of no value when evaluating spoilage of thawed whole cod, cod fillets and ocean perch fillets kept in ice.
Frozen Storage Quality of Rainbow Trout (Oncorhynchus mykiss) as Affected by Oxygen, Illumination, and Fillet Pigment
Authors: BJERKENG B. , JOHNSEN G. 
Published: August 2006

ABSTRACTWe investigated the influence of packaging materials with high, medium and low oxygen transmission rates (OTR) on the development of 2‐thiobarbituric acid‐reactive substances (TBARS) and astaxanthin retention in rainbow trout fillets. Three different levels of astaxanthin, during dark or illuminated frozen storage were studied. Samples were analyzed after 17, 29 and 36 wk frozen storage. Rancidity developed more rapidly in packages with high OTR. This effect was more pronounced in illuminated samples, also verified by sensory evaluation. Fillets with highest astaxanthin content reached maximum TBARS after 29 wk. The two less pigmented sample groups reached maximum after 17 wk frozen storage, indicating antioxidative effects of astaxanthin.
Fermentation of Cucumbers Without Sodium Chloride
Authors: FLEMING H.P. , MCDONALD L.C. , MCFEETERS R.F. , THOMPSON R.L. , HUMPHRIES E.G. 
Published: August 2006

ABSTRACTCucumbers were successfully fermented and stored in the absence of sodium chloride (salt) under laboratory conditions, provided the fruit were blanched (3 min, 77°C) before brining in a calcium acetate buffer and the brine inoculated with Lactobacillus planturum. Bloater formation was prevented by blanching even when brines were not purged of CO2. Firmness of cucumbers was similar in salt‐free brines or those containing salt after 1 mo, but firmness of salt‐free cucumbers was lower after storage for 12 mos. Under pilot‐scale, commercial conditions, however, the cucumbers were severely bloated, and the firmness was unacceptable after storage for 7 mo, due apparently to Microbial recontamination after blanching.
Mechanism of Surface White Discoloration of Peeled (Minimally Processed) Carrots During Storage
Authors: CISNEROS‐ZEVALLOS LUIS , SALTVEIT MIKAL E. , KROCHTA JOHN M. 
Published: August 2006

ABSTRACTA proposed mechanism of white discoloration development on peeled carrots included both physical and physiological responses to wounding. The physical response is a color change due to reversible surface dehydration. This study was performed at 2.5 and 10°C using a mode1 system controlling relative humidity, at 33, 75 or 98%, and a commercial system with low‐density polyethylene (LDPE) plastic film bags. The rate of surface discoloration increased with decreasing RH. When excess surface moisture was left on peeled carrots, rates of white development decreased sharply at all RH compared with a dewetted control. The same effects were observed on peeled carrots stored in LDPE bags. Carrots partially regained their original color when water‐dipped, due to reversal of the physical response component.
Sulfite and Starch Affect Color and Carotenoids of Dehydrated Carrots (Daucus carota) during Storage
Authors: ZHAO Y.P. , CHANG K.C. 
Published: August 2006

ABSTRACTSulfite and starch treatments influenced the quality of dehydrated carrots. Initially, redness of dehydrated carrots was high in sulfite‐treated samples. Redness and total α‐ and β‐carotenes decreased as storage time increased in all treatments. Starch‐treated samples had a slower rate of carotene loss, and retained more (P < 0.05) red color than did control and sulfite‐treated samples. When residual sulfite in dehydrated carrots decreased to ∼≤200 ppm, its effectiveness in protecting carotene was not notable.
Microwave Pre‐treatment for Sun‐Dried Raisins
Authors: KOSTAROPOULOS A. E. , SARAVACOS G. D. 
Published: August 2006

ABSTRACTCommercial sun‐drying of raisins requires a long time, and chemical pretreatments are used to increase the drying rate. The feasibility of improving the sun‐drying process of grapes by microwaves was investigated. Sultana seedless grapes, dipped in alkali solution, were pre‐treated in a domestic microwave oven and dried by direct solar radiation. Microwave pre treatment reduced the moisture content by 10–20%. The microwave‐treated grapes dried nearly two times faster than the controls. Blanching in boiling water had the same effect on the drying rate as microwaves. Color and appearance of treated grapes were comparable to commercial products.
Combined Stress Effects on Growth of Zygosaccharomyces rouxii from an Intermediate Moisture Papaya Product
Authors: TAPIA DE DAZA M.S. , AGUILAR C.E. , ROA V. , DÍAZ DE TABLANTE R.V. 
Published: August 2006

ABSTRACTStress factors studied included 0.95 aw adjusted with sucrose and glycerol, pH (4.0, 3.5, and 3.0), potassium sorbate (0, 500, 1000, and 1500 ppm) and sodium bisulfite (0, 100, and 150 ppm). These were tested on a strain of Zygosaccharomyces rouxii isolated from an intermediate moisture (IM) papaya product. Z rouxii was very sensitive to SO2. A combination of 100 ppm SO2, 500 ppm sorbate and pH 4.0 is recommended to prevent spoilage of IM fruits by Z. rouxii. The minimum aw for growth in sucrose‐glycerol broth was between 0.62 and 0.64 in the absence of antimicrobials and in the range of optimal pH for this yeast.
Riboflavin‐Sensitized Photodynamic UV Spectrophotometry for Ascorbic Acid Assay in Beverages
Authors: JUNG M.Y. , KIM SK. , KIM S.Y. 
Published: August 2006

ABSTRACTRiboflavin‐sensitized photodynamic ultraviolet spectrophotometric assay of various commercial beverages was carried out. The maximum concentration of ascorbic acid for obtaining a background correction (15 min illumination and pH 7.5) was 21 μg/mL ascorbic acid in the testing solution. The upper limit of the measurement range for a straight line in the calibration graph of standard ascorbic acid was 10 μg/mL, (working range 0–10 μg/mL). The results in repeatability of the method for ascorbic acid contents in commercial fruit juices and soft‐drinks showed a maximum of 4% relative standard deviation. Recovery tests with known amounts of added ascorbic acid in different fruit juices and sports drink showed the recovery of added ascorbic acid was 97.5–102.3%. Indophenol, iodine and/or HPLC methods were used in parallel to ascertain the reliability of the proposed method. This type assay could be successfully applied to many commercial beverages for determination of ascorbic acid with good accuracy, precision and reliability.
Consumer Age Affects Response to Sensory Characteristics of a Cherry Flavored Beverage
Authors: PHILIPSEN D.H. , CLYDESDALE F.M. , GRIFFIN R.W. , STERN P. 
Published: August 2006

ABSTRACTThe sensory responses of a young adult population were compared to one over age 60. Using a central composite design, sweetness and flavor intensity, flavor quality, overall acceptability, perceived thirst quenching and flavor identification were evaluated using an artificially flavored cherry beverage varying in sucrose, flavor, and color. The mean data were modeled to a response surface as a function of sucrose, color, and flavor. In both populations the measures were responsive to factors manipulated in the design. Color had specific unique effects on overall acceptance, flavor quality, and intensity in each of the populations. The older population was more sensitive to visual cues and less sensitive to changes in flavor concentration.
Anthocyanin Pigments of Royal Okanogan Huckleberry Juice
Authors: PRICE CORNELIA L. , WROLSTAD RONALD E. 
Published: August 2006

ABSTRACTJuice processed from Royal Okanogan Huckleberries had an intense purple color, (CIE L*a*b*= L*, 22.66, a*, −0.06, b*, −0.46) and high anthocyanin pigment content, (>5 g/L). The anthocyanins were separated by HPLC and characterized from retention times and UV‐visible spectra of purified pigments and their hydrolysis products. The major pigment (>70%) was petunidin 3‐(p‐coumaroyl‐rutinoside)‐5‐glucoside. Eleven additional anthocyanins were identified as petunidin, delphinidin, and malvidin with the same glycosidic substitution pattern as the major pigment, and varying degrees of acylation with p‐coumaric, ferulic, and caffeic acids. It was concluded from comparative pigment analyses and berry morphology that Royal Okanogan Huckleberries had identical characteristics to the Garden Huckleberry, Solanaceae melanocerasum (renamed S. scabrum).
Flavor Characteristics of Lactic, Malic, Citric, and Acetic Acids at Various pH Levels
Authors: HARTWIG PAM , McDANIEL MINA R. 
Published: August 2006

ABSTRACTThe objective of this study was, through the use of free‐choice profiling, to determine flavor characteristics of four acids (citric, malic, lactic, acetic) and two acid blends (lactic/acetic 1:1 and 2:1) at three different pH levels (3.5, 4.5, 6.5) and at 0.2% (w/v). Research was conducted to explores flavor differences and similarities among common food acidulants. Generalized Procrustes Analysis was performed on free‐choice profiling data, which resulted in three significant principal axes. The first principal axis was characterized by overall intensity and sourness, the second by vinegar and saltiness, and the third by astringency.
Free Amino Acid Stability in Reducing Sugar Systems
Authors: BAXTER JEFFREY H. 
Published: August 2006

ABSTRACTSolutions of free amino acids were sterilized in different carbohydrate mixtures, at different pH values, and both browning and free amino acid content monitored at different storage temperatures. Results showed the expected behavior of a Maillard process, (e.g., increasing reaction rate with increases in pH, temperature and reducing sugar content). However, only three (tryptophan, histidine and lysine) of the amino acids tested (nine essential + taurine) were notably affected, even under stringent conditions (50°C storage, glucose containing solution at pH 7.5). Thus many free amino acids could probably be added to most food matrices without Maillard reactions affecting overall protein quality.
Continuous Supercritical Fluid Processing of Anhydrous Milk Fat in a Packed Column
Authors: LIM S. , RIZVI S. S. H. 
Published: August 2006

ABSTRACTA continuous supercritical carbon dioxide processing system was designed, built and operated to investigate its performance for fractionation of anhydrous milk fat (AMF). Packed columns showed mass transfer efficiencies five times greater than a spray column, Short‐ and medium‐chain fatty acids were concentrated in the extract fractions and their amounts decreased as separation pressure increased. The ratio of unsaturated to saturated fatty acids in the raffinate fraction was 0.68 compared to 0.52 in the original AMF. The proportions of low‐melting triglycerides in the range —42 to 15°C were greater in the extract fractions (44–72%) compared to the original AMF (29%).
Enzymatic Hydrolysis of Crayfish Processing By‐products
Authors: BAEK H.H. , CADWALLADER K.R. 
Published: August 2006

ABSTRACTTen commercial proteases (neutral and alkaline) were evaluated for hydrolysis of crayfish processing by‐products (CPBs). Hydrolysis conditions were optimized for the alkaline protease OptimaseTM APL‐440 by response surface methodology (RSM). Two model equations were proposed with regard to effects of pH, temperature (T), time (t), enzyme/ substrate (E/S) ratio, and substrate concentration (S) on the amount of 0.3M TCA soluble peptides (TSP) and degree of hydrolysis (DH). Interaction effects between pH and T were observed (P<0.001). Based on TSP, optimum hydrolysis conditions were determined to be pH 8–9, 65°C, 2.5 hr reaction time, 75%(w/v) substrate concentration, and 0.3% (v/w) enzyme.
Nitrite Effects on Formation of Volatile Oxidation Products from Triolein
Authors: ERDURAN SIBEL , HOTCHKISS JOSEPH H. 
Published: August 2006

ABSTRACTOxidation of triolein resulted in the formation of 5 major aldehydes (heptanal, octanal, nonanal, 2‐decenal and 2‐undecenal). Pre‐treatment of the triolein with a twofold molar excess of N2O3 did not qualitatively affect the compounds formed but reduced the amount formed by 63 to 74%. Treatment with tenfold excess of N2O3 resulted in formation of several unknown compounds. However, the ratio of N2O3 to olefinic groups in lipids in cured meats was less than 1:750. These data indicate that nitrite reduced the formation of aldehydes from lipid oxidation and contributed to anti‐oxidant activity. However, the amount of nitrite added to meats is probably insufficient for this to be a major anti‐oxidant mechanism.
Survival of Listeria monocytogenes, Yersinia enterocolitica and Escherichia coli O157:H7 and Quality Changes After Irradiation of Beef Steaks and Ground Beef
Authors: FU AN‐HUNG , SEBRANEK J. G. , MURANO E. A. 
Published: August 2006

ABSTRACTBeef steaks and ground beef were inoculated with Listeria monocytogenes, Yersinia enterocolitica, or Escherichia coli O157:H7. Samples were packaged in air or under vacuum and irradiated at low (0.60 to 0.80 kGy) or medium (1.5 to 2.0 kGy) doses, with each dose delivered at either a low (2.8 M/min conveyor speed) or high (6.9 M/min) dose rate. Medium‐dose irradiation accompanied by 7°C storage resulted in no Y. enterocolitica or E. coli O157:H7 survivors being detected. There was no effect on survival of the pathogens by dose rate or storage atmosphere. No difference (P>0.05) was observed in meat pH or color, but TBA values increased after 7 days storage.
Protein Concentrates from Unstabilized and Stabilized Rice Bran: Preparation and Properties
Authors: GNANASAMBANDAM RAVIN , HElTIARACHCHY N.S. 
Published: August 2006

ABSTRACTProtein concentrates were prepared from commercially available unstabilized and heat stabilized rice bran by alkaline extraction and isoelectric precipitation. Stabilized rice bran had lower protein extractability at all particle sizes (75μ to 150μ). Both unstabilized rice bran protein concentrate (URBPC) and stabilized rice bran protein concentrate (SRBPC) showed maximum nitrogen solubility at pH 8.0. URBPC (71.5% protein) and SRBPC (50.9% protein) showed differences in amino acid contents. SDS‐PAGE of protein concentrates revealed several common components and absence of certain components from SRBPC. Protein denaturation due to commercial heat stabilization impaired extractability of proteins and influenced its quality.