bluuebunny/crossref_metadata_2025_split huggingface dataset:
Sensory and Nutritional Properties of Cookies Based on Wheat‐Rice‐Soybean Flours Baked in a Microwave Oven
Authors: GONZALEZ‐GALAN A. , WANG S.H. , SGARBIERI V.C. , MORAES M.A.C. 
Published: August 2006

ABSTRACTThree formulas of cookies prepared from 50:45:5 (I), 50:40:10 (II) and 50:35:15% (III) wheat flour, broken rice flour, and defatted soy flour, respectively, baked in a microwave oven (2450 MHz) for 240 sec, were rated as the best of six formulas for flavor and texture by a trained panel. Cookies of formulas I and II were preferred over formula III by a consumer‐type panel. Cookies of all three formulas showed no significant differences in nitrogen balance, apparent biological protein value and apparent net protein utilization. Apparent protein digestibility and protein efficiency ratio were significantly higher in formulas II and III than in formula I.
Starch Gelatinization in Chemically Leavened Bread Baking
Authors: ZANONI B. , SMALDONE D. , SCHIRALDI A. 
Published: August 2006

ABSTRACTDifferential scanning calorimetry was employed to assess the kinetics of the starch gelatinization in bread doughs. The process of gelatinization, which depended on the depth from the surface of the sample, followed the same first order kinetics in the baking treatment and in the calorimetric scan. Its progress was predictable when the local temperature could be suitably recorded. Accordingly, thorough temperature control allowed monitoring starch gelatinization and bread baking.
Monitoring Freeze‐Drying by Low Resolution Pulse NMR: Determination of Sublimation Endpoint
Authors: MARQUES J.P. MONTEIRO , LE LOCH C. , WOLFF E. , RUTLEDGE D.N. 
Published: August 2006

ABSTRACTAn NMR method was developed for detection of the sublimation period endpoint during the freeze‐drying of potato pieces. Longitudinal (T1 and transverse (T2) relaxation times were estimated using rapid NMR methods. Samples were immediately examined to determine presence of a frozen core. The plot of T1 vs T2 showed an abrupt increase at a point corresponding to the complete elimination of the frozen core. Similar Tj vs T2 curves were observed when monitoring freeze‐drying of a single potato piece inside the NMR probe‐head. The detection of an anomalous freeze‐drying is possible by monitoring the T1 the T2 or the free induction decay signal.
Rheology of Sol‐Gel Thermal Transition in Cowpea Flour and Starch Slurry
Authors: OKECHUKWU P.E. , RAO M.A. , NGODDY P.O. , McWATTERS K.H. 
Published: August 2006

ABSTRACTA thermal scanning rigidity monitor was used to follow rheological changes during heating of cowpea flour and starch slurries. The gelantinization temperature of cowpea starch was in the range 67–78°C. For cowpea flour, in addition to starch gelatinization, a shallow plateau was observed. The starch gelatinization onset temperature shifted from 67°C for starch to 72C for 25% cowpea flour that contained 12–15% starch. The modulus (G′) of cowpea gels increased with flour concentration according to a power relationship. Rigidity of the cowpea starch and flour gels decreased at temperatures higher than 78 and 87°C, respectively.
Lactate Dehydrogenase Activity in Bovine Muscle as a Means of Determining Heating Endpoint
Authors: STALDER J.W. , SMITH G.L. , KEETON J.T. , SMITH S.B. 
Published: August 2006

ABSTRACTInfluence of pH, salt, phosphate, cooking temperature, muscle variation, carcass sex and maturity on lactate dehydrogenase (LDH, E.C. 1.1.1.27) activity in bovine tissue slurries was investigated. LDH activity declined sharply as temperature neared 63°C at pH 5.6 and 6.4, but no activity was detected at pH 4.8. As salt and phosphate concentrations increased, LDH activity decreased. LDH activity varied greatly from muscle to muscle. Carcasses did not differ in LDH activity by sex, but showed a decrease in activity as maturity increased. LDH has potential as a determinant of the minimum heating endpoint in precooked beef and a rapid analytical test could be developed.
Flavor and Oxidative Stability of Ground Beef Patties as Affected by Source and Storage
Authors: McMILLIN K.W. , BIDNER T.D. , FELCHLE S.E. , DUGAS S.M. , KOH K.C. 
Published: August 2006

ABSTRACTChuck muscles and fat from silage plus grain‐ and forage‐fed steers were stored 7 days at 4°C before patty manufacture or processed into patties and stored at 4°C or −32°C. The thiobarbituric acid values were constant from 0 to 4 days for frozen patties but decreased (P<0.05) for refrigerated patties. Evaluated by an 11‐member trained sensory panel, frozen patties had lower (P<0.05) rancid flavor intensity than refrigerated patties; rancid flavor increased from 0 to 2 or 4 days storage in refrigerated patties. Frozen patties from silage plus grain‐fed steers had higher (P<0.05) beefy flavor intensity scores than those from forage beef. However, diet source had no effect (P>0.05) on refrigerated patties.
Storage and Bacterial Contamination Effects on Myofibrillar Proteins and Shear Force of Beef
Authors: CROUSE J.D. , KOOHMARAIE M. , DICKSON J.S. 
Published: August 2006

ABSTRACTThirty‐two steaks from the longissimus muscle, fifth rib to third lumbar vertebra, were obtained from youthful carcass beef. Half were sterilized by ultraviolet light and all vacuum packaged and stored for 1, 14, 28 or 57 days at 2°C. After storage, steaks were examined for microbial populations, myofibril fragmentation index (MFI), cooking characteristics and shear force (SF). Aerobic and anaerobic counts decreased during storage. Psychrotrophic counts were low throughout. Sterilization had no effect on SF or MFI. Cooking loss tended (P < 0.09) to increase with time of storage. SF values decreased and MFI values increased through day 14, but remained relatively constant after that. Results of SDS‐PAGE, SF and MFI indicate major changes in proteolysis of myofibrils and tenderness were completed by day 14.
Starter Culture and Time/Temperature of Storage Influences on Quality of Fermented Mutton Sausage
Authors: WU W.H. , RULE D.C. , BUSBOOM J.R. , FIELD R.A. , RAY B. 
Published: August 2006

ABSTRACTRate of acid production and ability to produce antimicrobial activity were tested on P. acidilactici H and L. plantarum 27 during growth in a sausage formula mixture. Lactacel 75 was used as control. Starter culture did not affect water activity, pH, ash or protein content, fatty acid composition (except for nonadecanoate), cholesterol content or retention of moisture, protein, fat, ash or fatty acids. Sausages made with P. acidilactici H had the lowest (P<0.05) retention (89.6%) of cholesterol during processing and storage. Sensory evaluation of fermented sausage and bologna prepared from the two starter cultures or from Lactacel 75 indicated both products were acceptable after 50–60 days storage at 4°C.
Isolation of Low‐Molecular‐Weight Taste Peptides from Vacherin Mont ?Or Cheese
Authors: MOJARRO‐GUERRA SANDRA H. , AMADÒ RENATO , ARRIGONI EVI , SOLMS JUERG 
Published: August 2006

ABSTRACTVacherin cheese samples weie extracted with water and the extracts fractionated by ultrafiltration excluding compounds with a molecular weight less than 1,000. Extract aliquots were fractionated by ligand exchange chromatography on a Sephadex derivative containing N‐(2‐pyridylmethyl)glycine‐groups in Cu2+ form, permitting a specific group separation of peptides. Five peptide sub‐groups were then chromato‐graphed on Aminex A6 and Durrum DC 4 resin. Nine fractions from these separations were characterized by manual gas‐phase isofhiocy‐anate degradation and HPLC of the amino acid derivatives. Seven peptides could be identified: H‐Leu‐Pro‐OH, H‐Val‐Pro‐OH, H‐Phe‐Pro‐OH, H‐Lys‐Pro‐OH, H‐Gly‐Pro‐Val‐Arg‐OH, H‐Tyr‐Pro‐OH, and H‐Arg‐Pro‐OH. A partial elucidation of the structure was possible for peptides containing Asp/Pro/Val/Leu, Glu/Leu, and Ala/Pro.
Preprocessing Ice Storage Effects on Functional Properties of Fish Mince Protein
Authors: REDDY G. VIDYA SAGAR , SRIKAR L.N. 
Published: August 2006

ABSTRACTHolding in ice before mincing and freezing pink perch, Nemipterus japonicus, resulted in significant differences in protein solubility (PS), emulsifying capacity (EC), water binding capacity (WBC), cook loss, thaw drip and texture scores. Functional properties correlated with protein solubility. Significant variations in PS, EC, WBC, texture scores, and thaw drip values during frozen storage suggested these properties may be valuable indicators for determining alterations in functional characteristics of fish proteins.
Texture of Raw and Canned Jicama (Pachyrrhizus tuberosus) and Chinese Water Chestnut (Eleocharis dulcis)
Authors: MUDAHAR GURMAIL S. , JEN JOSEPH J. 
Published: August 2006

ABSTRACTAnalyses showed raw jicama had a texture profile between white potato and Chinese water chestnut. Histological examination showed Chinese water chestnut had uniform cell sizes and intercellular spaces with relatively thick cell walls. Jicama had varied cell sizes, irregular intercellular spaces and thin cell walls. Canning reduced crispness of jicama by 65% and that of water chestnut by 20% of that of raw produce. Jicama had endogenous pectin methyl esterase activity. A thermal processing method was developed to produce canned jicama with 70% of the crispness of raw jicama.
Improving Acid Production in Soy‐Based Yogurt by Adding Cheese Whey Proteins and Mineral Salts
Authors: KARLESKIND D. , LAYE I. , HALPIN E. , MORR C.V. 
Published: August 2006

ABSTRACTStudies were conducted to further elucidate factors responsible for inability of S. thermophilus and L. bulgaricus yogurt culture to produce lactic acid and flavor in soy‐based yogurt made with isolated soy protein and soymilk. Partial replacement of ISP with fresh cheese whey or whey protein isolate, or addition of phosphate and citrate ions resulted in physical stability defects in soy‐based yogurt. They also failed to improve acid and flavor development or provide a 1:1 number concentration ratio of the two culture bacteria types. SM‐based yogurt had lower acid development than ISP‐based yogurt. Addition of commercial sodium caseinate stimulated acid development in SM‐based yogurt.
Gel‐Forming Characteristics and Rheological Properties of Kefiran
Authors: MUKAI TAKAO , WATANABE NAOFUMI , TOBA TAKAHIRO , ITOH TAKATOSHI , ADACHI SUSUMU 
Published: August 2006

ABSTRACTA water soluble polysaccharide “kefiran” produced by Lactobacillus kefiranofaciens was examined for its gel‐forming and rheological properties. Kefiran (3%) formed gel in the presence of ethanol (4–10%). The gel strength in 8% ethanol was comparable to that of 3% gelatin gel in water. Addition of casein (3%) increased gel strength 1.5–2.0 fold. The unique properties of kefiran may make it a useful food additive.
Maltotetraose Production Using Pseudomonas stutzeri Exo‐α‐Amylase in a Membrane Recycle Bioreactor
Authors: WOO GUN‐JO , McCORD J. D. 
Published: August 2006

ABSTRACTFor a continuous process using maltotetraose (G4)‐forming amylase in a membrane recycle bioreactor (MRB), the enzyme was partially purified to specific activity 21.5 IU/mg protein. The enzyme was stable enough to convert starch into G4 in batch and MRB systems. Optimum conditions in the MRB using hollow fiber with 1,000 molecular weight cut‐off were: substrate concentration 1.0% (w/v), enzyme concentration 70 IU/L reactant, and residence time 83 min. Productivity at steady state under optimized conditions was 0.99 g/L/hr. Excessive residence time decreased product purity by further conversion of G4 to lower molecular weight compounds due to endo‐acting activity of the enzyme.
Turbidity of Beverages with Citrus Oil Clouding Agent
Authors: HERNANDEZ E. , BAKER R.A. 
Published: August 2006

ABSTRACTBasic principles of light scattering were used to predict turbidity in cloudy beverages for monodisperse and polydisperse systems of suspended citrus oil globules. Predicted values for specific turbidity agreed well with experimental values for diluted citrus oil‐in‐water beverage cloud emulsions. Citrus oil‐in‐water cloud emulsions were prepared with a pressure homogenizer at different pressures (4.1–27.56 kPa). Size distributions obtained for the emulsions fit the long‐normal distribution and the distribution curves became more narrow as pressure of homogenization increased.
Fate of Listeria monocytogenes During Freezing and Frozen Storage
Authors: EL‐KEST SOUZAN E. , YOUSEF AHMED E. , MARTH ELMER H. 
Published: August 2006

ABSTRACTA cell suspension of Listeria monocytogenes was frozen 30 min at −18°C, or 10 min in liquid nitrogen (LN) at −198°C. Solidification required 15 min at −18°C and ca. 1 min at −198°C. Freezing and storage 1 month in phosphate buffer (PB) at −18°C caused 87% death and 79% injury. These were 54 and 45%, respectively, for cells in Tryptose Broth (TB) at −18°C. Freezing and storage 1 month in LN caused no death or injury of cells suspended in PB, whereas some injury and death occurred in TB. Freezing at −198°C followed by storage 1 month at −18°C resulted in 60% death and 36% injury in PB, and 61 and 44.2%, in TB. Repeated freezing and thawing caused more death/injury than did a single freeze‐thaw cycle.
Total Sulfite in Cellulosics by Ion Exclusion Chromatography with Electrochemical Detection
Authors: REIM ROBERT E. 
Published: August 2006

ABSTRACTTotal sulfite at concentrations ≦ 50 ppm was determined in commercially available thixotropic materials based on methylcellulose (MC) and hydroxypropylmethylcellulose (HPMC) by extraction into an alkaline solution of 5% (w/v) Na2SO4 and subsequent separation by anion exclusion chromatography and electrochemical detection. Results were compared to those obtained by Monier‐Williams distillation which was shown to suffer from low recovery, poor reproducibility and false positive response. Mean sulfite recovery, added at concentrations of 10–50 ppm SO2 was 91 ± 11% based on 12 determinations. Analysis time for the chromatographic method was < 25 min/determination. Aldehydes did not interfere at concentrations < 100‐fold excess.
Chemiluminescent Assay for Glycerol in Wine Using Flow‐Injection
Authors: PUCHADES R. , LEMIEUX L. , SIMARD R.E. 
Published: August 2006

ABSTRACTA flow‐injection method was developed for the enzymatic determination of glycerol in wines using a reactor containing immobilized glycerokinase and glycerol‐3′‐phosphate oxidase. Hydrogen peroxide from the reaction was monitored by chemiluminescence after reaction with an alkaline reagent containing luminol and hexacyanoferrate (III). Calibration curves were linear between 25 mg/L and 250 mg/L of glycerol for injected volume 29 μL. The method gave satisfactory results compared with a gas‐chromatographic method. No sample pre‐treatment was necessary and a sampling frequency of 30/hr could be achieved.
Nutritional Evaluation of Lipids in Fish from Temperate Australian Waters
Authors: ARMSTRONG SHARYN G. , LEACH DAVID N. , WYLLIE S. GRANT 
Published: August 2006

ABSTRACTFatty acid compositions and lipid levels of five common table varieties of marine fish from temperate Australian waters were determined. Nutritionally important values were calculated and compared with those of species from similar waters in the northern hemisphere. P/S and n‐3/n‐6 ratios, and the levels of arachidonic (AA) and docosahexaenoic (DHA) acids in the lipids were comparable for the two, but the Australian species had lower eicosapentaenoic acid (EPA) levels. Oils from Australian fish were shown to have nutritional properties as beneficial as their northern hemisphere counterparts.
Rheological Properties and Adhesion Characteristics of Flour‐Based Batters for Chicken Nuggets as affected by Three Hydrocolloids
Authors: HSIA H. Y. , SMITH D. M. , STEFFE J. F. 
Published: August 2006

ABSTRACTTime‐dependency, apparent viscosity, shear‐thinning behavior, recovery and adhesion characteristics were determined on 30% solids flour‐based batters containing hydrocolloids (guar, xanthan and carboxymethylcellulose, CMC) at 0.25, 0.5, and 1.0%. Most batters were thixotropic. Batters containing xanthan gum had the greatest apparent viscosity followed in decreasing order by guar gum, CMC and control batters. Apparent viscosity correlated highly positively with batter adhesion characteristics measured on chicken nuggets as coating pickup, overall yield, and cooked yield. Mixer viscometry techniques were useful to follow changes in rheological properties caused by mixing speed and time.
Vitamin A, Electrical Stimulation, and Chilling Rate Effects on Lysosomal Enzyme Activity in Aging Bovine Muscle
Authors: POMMIER S. A. 
Published: August 2006

ABSTRACTMeans of enhancing the rate of aging of bovine meat were investigated to provide some understanding of the tenderization process. Vitamin A was administered to finishing steers, carcasses were electrically stimulated, and longissimus dorsi muscle samples chilled at 2 different rates. Liver cathepsin D, beta‐glucuronidase and hexosaminidase were increased (P < 0.05) with vitamin A supplementation but muscle enzymes were not affected. Chilling rate, electrical stimulation and time significantly (P < 0.05) affected cathepsin D distribution patterns, meat color, Warner‐Bratzler, myofibrillar fragmentation index and collagen data. Troponin‐T degradation was enhanced by aging. Thus, vitamin A can modify liver catheptic enzyme activity but does not affect muscle enzymes at these levels.
Microporous Ultrafiltration of Skim Milk
Authors: WOYCHIK J.H. , COOKE P. , LU D. 
Published: August 2006

ABSTRACTMembranes with porosities of 100 and 200 nm were used to obtain a 4:1 milk volume reduction. Average micelle diameters determined from electron micrographs were 46 nm (permeate) and 52 nm (permeate) for the 100‐nm‐pore fractions and 46 and 55 nm for the 200‐nm‐pore fractions. The calculated average micellar volumes of the retentate fractions were about twice those of the corresponding permeate fractions. Casein‐whey ratios were 0.7‐0.9 in the permeates and 5.0‐7.7 in the retentates. Higher αs2‐ and lower β‐casein contents were found in the permeate micelles than in the retentates.
Factors Affecting Fat, Cholesterol, and Omega‐3 Fatty Acids in Maine Sardines
Authors: KRZYNOWEK JUDITH , ULJUA DANIEL S. , PANUNZIO LAURIE J. , MANEY RICHARD S. 
Published: August 2006

ABSTRACTMaine sardines harvested June, July, October, and November were analyzed for moisture, ash, fat, cholesterol, and fatty acids either as whole fish, raw dressed, steam precooked, and after canning in soy oil, menhaden oil, or in the liquid exuded after steam precooking (cookout liquid). Fat content ranged from 5% for juvenile herring sampled June and October to 11% in maturing herring harvested prior to the spawning season in July. All canning liquids contributed to elevated fat content in the finished product. Herring packed in soy oil or cookout liquid had about 90 mg cholesterol/lOOg samples. Herring packed in menhaden oil had 100–115 mg cholesterol/100g. Herring packed in either of the two fish oil solutions contained significantly more ω3 fatty acids and had a greater ratio of ω3:ω6 than those packed in soy oil.
ATPase and Lactate Dehydrogenase Activities in Frozen Stored Fish Muscle as Indices of Cold Storage Deterioration
Authors: NAMBUDIRI D. DAMODARAN , GOPAKUMAR K. 
Published: August 2006

ABSTRACTThe effect of prolonged cold storage on muscle adenosine triphosphatase (ATPase) and lactate dehydrogenase (LDH) activities was studied in a variety of fresh water and brackish water fish. Decrease in enzyme activity was observed in all samples stored frozen (‐ 20°C) over a period of 180 days. Highly significant negative correlation was observed between enzyme activity and frozen storage period with mullet, pearlspot, milk fish and tilapia. Significant linear correlations were observed between decrease in enzyme activities and other biochemical indices and sensory scores. The results indicated that loss of activities of ATPase and LDH in fish muscle was significantly related to early changes in quality of frozen stored fish.
Formation of Transparent Gels of Sesame 13S Globulin: Effects of Fatty Acid Salts
Authors: YUNO‐OHTA NAOKO , MAEDA HIDEO , OKADA MITSUKO , HASEGAWA KIYOZO 
Published: August 2006

ABSTRACTThe physicochemical properties of sesame 13S globulin gels containing fatty acid salts (FAS) were investigated. The softness, water‐holding ability and transparency of the gels markedly increased in the presence of sodium oleate (NaCl18:1) or sodium linoleate (NaC18:2) at a 75 molar ratio to a molecule of the 13S globulin. The effect was not observed by the addition of sodium caprylate (NaC8:0). Scanning electron microscopy showed that a very fine network structure was formed in the gel with 75 molar ratio of NaC18:2. The addition of a suitable amount of FAS having a moderate length and an unsaturated carbon chain could improve the water‐holding ability and transparency of the 13S globulin gel.
Hydrocolloid/Milk Gel Formation and Properties
Authors: XU S.Y. , STANLEY D.W. , GOFF H.D. , DAVIDSON V.J. , LE MAGUER M. 
Published: August 2006

ABSTRACTThree rheological measurements, as well as cryo‐scanning electron microscopy, were used to study the mechanism of gel formation and structure of a hydrocolloid‐based milk gel. Processing conditions included combinations of pH level and total solids concentration as well as fat content. The first two variables and their interaction influenced gel point, gel strength, viscoelasticity and syneresis; while fat served primarily as a filler of the gel matrix, it also influenced those properties. In model studies of carrageenan and kappa‐casein, calcium ions promoted gelation. Gel microstructure was dictated by processing variables and governed physical properties. The cold‐setting mechanism occurred in three stages, hypothesized to include increased viscosity and molecular alignment, molecular interaction, and aggregation.
Cellulose Derivatives Effects on Gelatinization and Retrogradation of Sweet Potato Starch
Authors: KOHYAMA KAORU , NISHINARI KATSUYOSHI 
Published: August 2006

ABSTRACTEffects of physically or chemically modified celluloses on gelatinization and retrogradation of sweet potato starch were examined by Theological measurements and differential scanning calorimetry. The mixture of sweet potato starch and four modified celluloses (powdered microcrystalline cellulose, alkaline soluble fibrous cellulose, carboxymethylcellulose and methylcellulose) in the ratio of 9 to 1 was used as a model, because that ratio of starch to cellulose is about the same for sweet potato root. Cellulose derivatives generally did not show important effects on gelatinization temperature and enthalpy of gelatinization. Cellulose derivatives which are not water‐soluble increased starch retrogradation, while water‐soluble methylcellulose unexpectedly prevented retrogradation.
Physicochemical Characteristics of Brown Rice as Influenced by Gamma Irradiation
Authors: SABULARSE V.C. , LIUZZO J.A. , RAO R.M. , GRODNER R.M. 
Published: August 2006

ABSTRACTBrown rice samples prepared from medium grain (Mars) and long grain (Lemont and Tebonnet) varieties were irradiated at 0, 1.0, 2.0 and 3.0 kGy and analyzed. The amount of solids leached upon cooking increased with increased dose levels indicating the degradation of the rice grain structure. Damaged starch for Mars decreased to the 1.0 kGy level and increased thereafter. Moisture content remained constant between 13% and 14%. Amylose content was not greatly affected by irradiation. Peak viscosity, setback values, final viscosity, viscosity at 50°C, and consistency all decreased with increasing levels of irradiation. As radiation increased, an increase in the yellow color of the rice samples was noted.