bluuebunny/crossref_metadata_2025_split huggingface dataset:
REGULATION OF FROZEN SNAP BEAN QUALITY BY POSTHARVEST HOLDING IN CARBON‐DIOXIDE ENRICHED ATMOSPHERES
Authors: BUESCHER R. W. , BROWN HELEN 
Published: August 2006

ABSTRACTQuality attributes of freeze‐processed snap beans (Phaseolus vulgaris) were examined after holding the raw product in nonrefrigerated CO2 ‐enriched atmospheres. Exposure to CO2 reduced shear resistance and titratable acidity while –a/b values, pH, and sensory color scores were enhanced. Texture and flavor were not significantly affected in most trials, but in some they were improved by the CO2 treatment. Alterations in color, resistance to shear, pH and acidity induced by CO2 increased in intensity with increasing cone of CO2, appeared within 2 hr of exposure, were rapidly reversible when exposed to air, and occurred regardless of temperature or sieve size. CO2‐induced changes were not apparent in the raw product but were observed after heating. Exposure to CO2 ‐enriched atmospheres resulted in enhanced levels of CO2 and carbonates in extracted juice even after cooking. The results indicate that handling snap beans in CO2 ‐enriched atmospheres would be beneficial to freeze‐processed quality.
PROCESSING FACTORS AFFECTING ACIDIFICATION OF CANNED PIMIENTO PEPPERS
Authors: FLORA L. F. , HEATON E. K. 
Published: August 2006

ABSTRACTLye‐peeled, cored and washed pimiento peppers were separated into three ripeness levels and acidified in a citric acid bath, immersed in three different organic acids, processed at five different temperatures, and evaluated for pH and drained weight at intervals up to 12 months in separate experiments. Pimientos were also acidified at three acid bath concentrations, at three temperatures, for three periods of time and pH was measured at each treatment. Pimientos were also sampled at various points along a commercial processing line and pH and variability were determined at each step. Results showed pimientos at different levels of ripeness exhibited different pH levels after processing when acidified by immersion, whereas pimientos acidified in the jar exhibited no pH differences due to ripeness. Fumaric acid was more effective than citric or malic acids in lowering pH. An equation predicting pimiento pH from acid bath concentration, temperature and duration of dip showed concentration was by far the most important determinant. Processed pimiento pH seemed to decrease slightly as processing time increased. No changes in pH of jar fractions of whole and diced acid bath‐acidified pimientos was seen over a 12‐month storage period. In‐plant studies illustrated higher than normal pH values and high variabilities at intermediate process steps but fairly uniform pH values after processing. A significant negative correlation was observed between pimiento pH and acid bath concentration. Whole pimientos were more sensitive to acid bath variations than diced pimientos.
NATURE OF THE DEPOSIT ON REVERSE OSMOSIS MEMBRANES DURING CONCENTRATION OF PECTIN/CELLULOSE SOLUTIONS
Authors: WATANABE ATSUO , KIMURA SHOJI , OHTA YOSHIO , RANDALL JOHN M. , KIMURA SUSUMU 
Published: August 2006

ABSTRACTModel solutions consisting of varying concentration of the major fouling components of mandarin orange juice, pectin and cellulose, were studied. The deposits were scraped from the membranes and analyzed for weights and concentrations of pectin and cellulose. Suspensions of cellulose with no pectin caused no decrease in permeation flux, but large declines in permeation flux occurred during concentration of solutions of pectin and cellulose. Weights and concentrations of both components in the deposits changed with altering operating conditions and decreased with increasing mean flow velocity. Resistance of the deposit to water permeability (Rg) was related to the concentration of solute at the membrane surface (Cg) by the empirical equation, Rg =α Cg1.7 (α= constant). Accumulation of deposit on the membrane was in two forms: viscous layer and film layer. The former was a common form of deposit accumulated during the concentration of model solution under all conditions, but the latter was formed only under conditions at higher permeation flux with modelately high mean flow velocity. The film layer was insoluble in water but soluble in 0.0N HCl solution.
HYDRATION OF WHOLE SOYBEANS AFFECTS SOLIDS LOSSES AND COOKING QUALITY
Authors: WANG HWA L. , SWAIN E. W. , HESSELTINE C. W. , HEATH H. D. 
Published: August 2006

ABSTRACTAir‐dried soybeans absorb water rapidly for the first 2 hr followed by a slower rate of uptake. The beans take up an equal weight of water (100% hydration) after approximately 2.5 hr at 37°C to 5.5 hr at 20°C and reach complete hydration (140% hydration) after 6 hr at 37°C and 16 hr at 20°C. Soluble solids are leached out of the beans at a fairly steady rate throughout the hydration, and the amount is greater with higher temperatures. Temperature is the most important factor in determining the rate of water absorption and of solids losses. Of the total solids lost, 7–16% is protein. The proportion of protein loss increases as the soaking time and temperature increase. About 30–50% of soluble sugars, including fructose, sucrose, raffinose and stachyose, are removed from the beans after overnight soaking at 25°C. On the other hand, the amounts of trypsin inhibitor and hemagglutinin found in the soybean soak are relatively small as compared to that present in the air‐dried beans. Hydrating soybeans to 100% prior to cooking reduces the cooking time, increases the tenderness and weight of the cooked beans, and improves their appearance. Complete hydration results in no further improvement in cooking rate or cooking quality of the beans.
AIR CLASSIFICATION OF DEFATTED, GLANDED COTTONSEED FLOURS TO PRODUCE EDIBLE PROTEIN PRODUCT
Authors: KADAN R. S. , FREEMAN D. W. , ZIEGLER G. M. , SPADARO J. J. 
Published: August 2006

ABSTRACTA modified air‐classification technique for producing a low‐gossypol, edible cottonseed product from defatted glanded cottonseed flour was investigated. Several milling methods, including fixed hammer disintegating, pin milling, and air‐gun pulverizing, were used to prepare flour from defatted flakes. The milled flours were evaluated for particle size distribution prior to air classification. The yields and the proximate composition of the final fractions indicated that both are affected by the method of milling. With a fixed‐hammer disintegrator, a low gossypol edible product was produced. The other milling methods ruptured excessive amounts of pigment glands or did not sufficiently comminute the defatted material. The edible fraction yield can be increased if heat is used to lower the free gossypol content of the final product. Heat converted free gossypol into bound gossypol, therefore total gossypol was unchanged.
SEPARATION OF FLAVOR COMPOUNDS FROM LIPIDS IN A MODEL SYSTEM BY MEANS OF MEMBRANE DIALYSIS
Authors: BENKLER K. F. , REINECCIUS G. A. 
Published: August 2006

ABSTRACTThe separation of flavor compounds from lipids by membrane dialysis was studied using a model system consisting of 11 flavor compounds and corn oil dissolved in solvent. Several solvent systems and three perfluorosulfonic acid membranes were studied. The most effective solvent system was a mixture of 70% acetone and 30% pentane while the more effective membranes were ones with equivalent weights of 1200 and 1100g and thicknesses of 5 and 10 mils, respectively. Diffusion of the corn oil was less than 0.12% of the oil added. Calculation of permeances showed that diffusion decreased with increased molecular size. The diffusion of 2‐methoxypyrazine was hindered by either adsorption on to or reaction with the dialysis membrane. Reaction of the membrane with acetone (solvent) resulted in the formation of two artifacts.
DESIGN OF A GENERATOR FOR STUDYING ISOTHERMALLY GENERATED WOOD SMOKE
Authors: UGSTAD ERIK , OLSTAD SVERRE , VOLD ELLEF , HILDRUM KJELL IVAR , FRETHEIM KRISTEN , HØYEM TORE 
Published: August 2006

ABSTRACTA laboratory size smoke generator, working under controlled conditions, has been constructed. The generator is basically a closed system to allow control over the supply of air, and it can produce smoke at a specific, desired temperature (within ± 10°C) in the region 300–550°C. This makes possible meaningful and systematic studies of important properties of smoke generated at various temperatures, such as its antimicrobial, antioxidative, flavor‐ and color producing effects, and content of polycyclic aromatic hydrocarbons.
COEFFICIENT OF SLIDING FRICTION FOR NONUNIFORM SURFACE PROPERTIES
Authors: HENDERSON JERALD M. 
Published: August 2006

ABSTRACTThe determination of the sliding coefficients of friction of the two major parts of squid moving on a metalic surface required using the whole squid. The investigation of the relationship between the coefficients of friction of the individual parts and the average coefficient for the whole lead to the derivation of a general relationship analogous to the relationship for the center of mass of a body. Specific results from the squid investigation are included to illustrate the application of the general friction relationship.
DETERMINATION OF HEXOSAMINES IN CHITIN BY ION‐EXCHANGE CHROMATOGRAPHY
Authors: HUBBARD J. O. , SEITZ L. M. , MOHR H. E. 
Published: August 2006

ABSTRACTAn ion‐exchange chromatography method is described for the determination of glucosamine and galactosamine hydrolyzed from fungal chitin. The method was designed to handle relatively large samples and to minimize the volume of hydrolyzate needed to be evaporated. Final extracts were analyzed on an automatic amino acid analyzer programmed to inject samples alternately onto two columns. Analysis time on the analyzer was 30 mm per sample. As little as 30 μg of glucosamine per gram of sample was detected.
LOW OXYGEN RECYCLED VAPOR (LORV) FOR FOOD DRYING
Authors: MORGAN J. P. , DURKEE E. L. , WAGNER J. R. 
Published: August 2006

ABSTRACTAn exploratory study has been made where drying was done by reheating the vapors of evaporation which were then recycled with the combustion gasses through a partially closed system containing a low oxygen atmosphere. Fresh carrots dried in this manner were simultaneously dried and blanched and appeared to have more flavor and color and a more natural texture compared to conventionally air‐dried carrots when reconstituted. Drying temperatures greater than 143°C throughout drying caused heat damage to the drying product, but higher temperatures may be possible in the initial drying stages by replacing the batch system used in this investigation with a two‐stage continuous system.
EFFECT OF AMMONIATED GLYCYRRHIZIN ON THE MINERAL UTILIZATION OF RATS
Authors: WEST LESLIE G. , NONNAMAKER BECKY J. , GREGER JANET L. 
Published: August 2006

ABSTRACTAdministration of ammoniated glycyrrhizin for 14 days in the diets of rats at a 2% level caused a significant increase in iron excretion and a significant depletion in liver iron stores as compared to pair‐fed control rats. Zinc and magnesium fecal and tissue levels were not significantly influenced by this dietary saponin. Body and fecal weights were also significantly increased in animals consuming the saponin‐containing diet.
EFFECTS OF ELECTRICAL STIMULATION AND SHROUDING METHOD ON QUALITY AND PALATABILITY OF BEEF CARCASSES
Authors: CROSS H. R. , SMITH G. C. , KOTULA A. W. , MUSE D. A. 
Published: August 2006

ABSTRACTFor evaluation of the effects of film overwrap and electrical shock postmortem on carcass quality traits and palatability of meat, 24 sides of beef were assigned to one of four treatments: (1) control–no electrical shock and cloth shroud only; (2) electrical shock and cloth shroud only; (3) no electrical shock and cloth shroud plus PVC film overwrap; and (4) electrical shock and cloth shroud plus PVC film overwrap. Metal pins were placed in the muscle of the round near the achilles tendon and in the muscles between the scapula and the thoracic vertebrae. Carcasses were shocked within 1 hr postmortem and before chilling. Sides were chilled 18 hr at 2–3°C prior to ribbing. Following ribbing and a 15 min bloom time, each side was evaluated for quality grade and yield grade characteristics and scored for heat‐ring, color, texture and firmness. Electrical stimulation significantly decreased heat‐ring and improved lean color, texture and tenderness. PVC film overwrap contributed little above the effects of electrical stimulation. These data suggested that electrical stimulation significantly decreased the incidence of heatring.
ROLE OF SOME FATTY ACIDS ON THE GROWTH AND LIPASE PRODUCTION BY Streptococcus faecalis
Authors: CHANDER HARISH , RANGANATHAN B. , JASJITSINGH  
Published: August 2006

ABSTRACTIncorporation of short chain fatty acids into the growth medium of Streptococcus faecalis was found to be stimulatory for lipase production. The long chain fatty acids were inhibitory to growth and lipase production.
PREPARATION OF YEAST PROTEIN ISOLATE WITH LOW NUCLEIC ACID BY SUCCINYLATION
Authors: SHETTY K. J. , KINSELLA J. E. 
Published: August 2006

ABSTRACTSuccinylation after cell disruption facilitates the isolation of yeast protein in high yields with less than 2% nucleic acid. The method involves the addition of excess succinic anhydride at pH 8 immediately after cell disruption followed by isoelectric precipitation of the modified protein at pH 4.2. Most of the nucleic acid remains in the protein free supernatant. Succinylation increased extractability of the protein, decreased proteolysis and improved thermal stability. The precipitated protein contained 15.61, 1.8 and 7.0% nitrogen, nucleic acid and carbohydrate, respectively.
ION‐EXCHANGE CHROMATOGRAPHY AND ELECTROPHORESIS OF EGG YOLK PROTEINS
Authors: MC BEE L. E. , COTTERILL O. J. 
Published: August 2006

ABSTRACTPure egg yolk was fractionated using DEAE ion‐exchange cellulose. Eluted components were simultaneously, detected by fluorescence and ultra‐violet absorption. Selected chromatographic fractions were subjected to disc gel electrophoresis and assayed for total lipids, amino acids and phosphorus. Native egg yolk was separated into 18 peaks chromatographically and 23 bands electrophoretically. Multi‐component chromatographic peaks were demonstrated by electrophoresis. Chromatographic peaks and corresponding electrophoretic bands, were identified by literature reference for lipovitellin, livetins, phosvitin and a low density fraction. A direct relationship existed between chromatographic position and electrophoretic mohility. Lipid and phosphorus concentrations were high in the same fractions.
SODIUM NITRITE AND SORBIC ACID EFFECTS ON Clostridium botulinum TOXIN FORMATION IN CHICKEN FRANKFURTER‐TYPE EMULSIONS
Authors: SOFOS J. N. , BUSTA F. F. , BHOTHIPAKSA K. , ALLEN C. E. 
Published: August 2006

ABSTRACT C. botulinum growth and toxin production and residual nitrite depletion were studied in a mechanically deboned chicken meat (MDCM) frankfurter‐type product, during 27°C temperature abuse. A series of three trials were conducted in order to determine the effects of sodium nitrite and sorbic acid on the above parameters. Low nitrite concentrations (20 and 40 μg/g), did not influence C botulinum growth and toxin production. The addition of sorbic acid (0.2%) to these nitrite levels resulted in a significant extention of the time necessary for toxin to develop. The 0.1% sorbic acid level was ineffective. Nitrite concentrations of 156 μg/g doubled the time necessary, for botulinal toxin production, as did 0.2% sorbic acid alone. The magnitude of toxin production delay was increased five fold when 156 μg/g nitrite and 0.2% sorbic acid were combined. Nitrite depletion, was rapid during processing and 27°C incubation. Low residual nitrite concentrations were present for a longer time in nitrite‐sorbic acid combination treatments, indicating that the presence of sorbic acid may delay depletion of residual nitrite. Gas production and spoilage of the product followed the same rate of development as toxin.
PROTEIN QUALITY OF MECHANICALLY PROCESSED (SPECIES) PRODUCT AND BONE RESIDUE
Authors: FIELD R. A. , CHANG YET‐OY , KRUGGEL W. G. 
Published: August 2006

ABSTRACTSix samples of mechanically processed (species) product (MPP) from a Beehive deboner equipped with 0.46 mm holes in the cylinder, one sample of beef semimembranosus muscle and three samples of bone residue were analyzed. Protein efficiency ratios (PER) for MPP ranged from 1.44–2.90 compared to 2.91 for beef semimembranosus muscle. None of the bone residue samples supported rat growth giving a PER of ≤O. Regression equations to predict the PER of MPP were developed using the data obtained on the six MPP samples and the three bone residue samples described in this paper plus PER and amino acid data obtained on nine other samples of MPP. The regression equations were then tested using 24 different lots of MPP. Multiple regression equations using leucine and proline or hydroxyproline and isoleucine as independent variables were suitable for use in categorizing MPP on the basis of protein value. An alternative method of controlling protein quality in MPP by limiting the hydroxyproline content was suggested.
INHIBITION OF Staphylococcus aureus GROWTH BY COMBINATIONS OF BUTYLATED HYDROXYANISOLE, SODIUM CHLORIDE, AND pH
Authors: STERN N. J. , SMOOT L. A. , PIERSON M. D. 
Published: August 2006

ABSTRACTTrypticase Soy Broth containing butylated hydroxyanisole (BHA; 0, 50 or 100 ppm) and sodium chloride (NaCl: 3, 5, or 7%) at pH 5.0. 6.0, or 7.0 was inoculated with Staphylococcus aureus S‐6 to evaluate the antimicrobial effectiveness of these chemicals in concert. BHA at the levels tested became more effective in preventing growth as the pH of the medium was decreased and the NaCl concentration was increased. The combination of 100 ppm BHA with 5 or 7% NaCl at all three pH levels tested had the strongest bactericidal effect.
VITAMIN ANALYSIS BY MICROBIAL AND PROTOZOAN ORGANISMS: RESPONSE TO FOOD PRESERVATIVES AND NEUTRALIZATION SALTS
Authors: VOIGT M. N. , EITENMILLER R. R. , WARE G. O. 
Published: August 2006

ABSTRACTVitamin analyses using protozoa (Tetrahymena pyriformis, Ochromonas danica and Ochromonas malhamensis) as test organisms were found to he affected by lower concentrations of neutralization salts than were the vitamin analyses which used bacteria and yeast as test organisms. Neutralization salts are formed during vitamin extraction procedures. Growth of protozoa and yeast was affected by the food preservatives‐sodium sorbate, sodium propionate and sodium benzoate. Except for sodium benzoate inhibition of Lactobacillus leichmannii, the growth of bacterial test cultures was not affected by these chemicals. Levels of the neutralization salts and food preservatives in vitamin assays that are required to affect the growth of the test organisms were calculated. These levels were compared to the concentrations of salts formed by accepted vitamin extraction procedures to determine the dilutions of sample extracts necessary to avoid interference. Similar calculations were completed to determine minimal dilutions of foods necessary to avoid the effects of food preservatives on the test organisms. Acids and bases that neutralized to form salts that had the least effect on the growth of the test cultures were determined.
COMPARISON OF PROTOZOAN AND CONVENTIONAL METHODS OF VITAMIN ANALYSIS
Authors: VOIGT M. N. , EITENMILLER R. R. , WARE G. O. 
Published: August 2006

ABSTRACTData obtained from commonly used methods of assaying for riboflavin, vitamin B6, niacin, pantothenic acid, thiamine, biotin and vitamm B1 2 were compared to data obtained from vitamin analysis procedures employing protozoa as the test organisms. The protozoa were of the genera Tetrahymena and Ochromonas. Generally, the procedures employing Tetrahymena indicated higher levels of the vitamins in the foods analyzed, while the procedures employing Ochromonas indicated lower vitamin levels than the corresponding commonly used methods of vitamin analysis. Both protozoan and the commonly used methods for analysis of vitamins indicated higher levels of vitamins in food samples when the sample extracts received enzymatic as well as acid hydrolysis treatments. Neutralization salts formed during vitamin extraction procedures were found to interfere with both the conventional and the protozoan methods. High‐acid foods (e.g., orange and tomato juices) were found to inhibit the growth of Tetrahymena. Further studies are required to develop optimal methods of vitamin extraction and analysis in order to quantify the biologically available vitamin contents of foods.
ZINC INTERFERENCE WITH COPPER, IRON AND MANGANESE IN YOUNG JAPANESE QUAIL
Authors: HAMILTON R. P. , FOX M. R. S. , FRY B. E. , JONES A. O. L. , JACOBS R. M. 
Published: August 2006

ABSTRACTTO identify the most sensitive adverse effects of high dietary zinc, day‐old Japanese quail (Coturnix coturnix juponica) were fed diets marginally deficient, adequate or slightly elevated in copper with supplements of 15.6–2000 ppm zinc. By 14 days of age, sensitive zinc antagonisms of copper, iron and manganese were evident. The supplemental zinc caused depressed growth, decreased feather pigmentation, mild perosis and anemia; the first three generally being more severe when dietary copper was marginally deficient. The duodenum and liver accumulated zinc in relation to the dietary zinc level. Supplemental zinc caused decreased levels of iron, manganese and copper in the liver. The adequacy of copper intake is important when zinc intake is increased by use of dietary supplements or fortification of foods.
EFFECT OF GLUCOSE AND FRUCTOSE ON INCUBATION GLYCOGENIC CAPACITY IN TISSUE FROM MICE PREVIOUSLY CONSUMING VARIOUS CARBOHYDRATES
Authors: ARAUJO PAUL E. 
Published: August 2006

ABSTRACTThe effect of various carbohydrates upon liver glycogen production was investigated. Fructose enhanced in vitro glycogen production when having been given previously as a pretreatment in the drinking water of the mice. This enhancement was not increased when fructose was the in vitro substrate for liver slices. Response to a sucrose solution varied but generally was similar to that for fructose. Dietary studies were also carried out to eliminate uncertainty caused by the carbohydrate content of the laboratory chow fed while the mice were drinking the sweetened solutions. In these studies, the livers from mice consuming the sucrose‐based diet did not differ greatly from those of mice consuming the starch‐based diet. Addition of cellulose to these diets heightened the glycogen levels found in vitro, however.
SPORULATION OF Clostridium perfringens IN MEATS SUPPLEMENTED WITH SOY MATERIALS
Authors: CRAVEN S. E. , MERCURI A. J. 
Published: August 2006

ABSTRACTCooked meat samples and meat supplemented with 30% hydrated isolated soy protein (ISP), soy protein concentrate (SPC), or textured soy protein (TSP) were inoculated with vegetative cells of Clostridium perfringens and incubated anaerobically at 3 7°C for 24 hr. Of six C. perfringens strains, six sporulated in chicken thigh meat, two in beef, and none in pork sausage. Sporulation was significantly less (P < 0.01) in chicken thigh meat or beef supplemented with SPC or TSP than in chicken or beef controls. Sporulation was significantly higher (P < 0.01) in beef supplemented with ISP than in beef. Of the three pork sausage‐soy protein combinations, sporulation was infrequently detected in pork sausage‐ISP samples. The changes in sporulation in chicken or beef by addition of ISP, SPC and TSP were apparently due to a pH effect. With the pH adjusted to 7.5, sporulation of C. perfringens in Duncan‐Strong (D‐S) sporulation medium with added ISP, SPC, or TSP was similar to or greater than that in D‐S medium.