bluuebunny/crossref_metadata_2025_split huggingface dataset:
CHEMICAL COMPOSITION OF DRY SEEDS AND FRESH LEAVES OF WINGED BEAN VARIETIES GROWN IN THE U.S. AND PUERTO RICO
Authors: OKEZIE B. ONUMA , MARTIN FRANKLIN W. 
Published: August 2006

ABSTRACTNutrient composition of undehulled, dehulled dry seeds, seed hulls, and fresh leaves of different varieties of winged bean (Psophocarpus tetragonolobus) has been determined. The seeds contain high levels of protein ranging from 31.56–41.35% in the undehulled and 35.66–50.92% in the dehulled. Seed hulls have a range of 8.3813.49% protein. Ether extracts in the seeds range from 16.24–19.71% in the undehulled and 18.12–25.25% in the dehulled seeds. Cell solubles are in the range 89.70–93.64% and lignin content is considerably low. The leaves are high in protein ranging from 27.94–35.07%, ether extract 7.24–9.0%, neutral detergent fiber 37.80–43.72%, acid detergent fiber 19.07–20.82, ash 6.89–8.75%, and lignin 5.47–8.84%. The dry dehulled and undehulled seeds contain high calcium 0.28–0.86%, phosphorous 0.36–0.72%, and iron 58–308 ppm. Most of the iron was concentrated in the seed hulls which showed values as high as 513 ppm. Calcium content in the leaves, 3.21–4.41%, was much higher than in the seeds. The leaves are considerably higher in iron, phosphorous, potassium, and manganese. High lysine, tryptophan, aspartic acid, glutamic acid, and leucine levels were obtained in the seeds, seed hulls, and leaves. The limiting amino acids appear to be the sulfur amino acids. The protein scores for the seeds range from 65.5–86.8%.
ARGININE DECARBOXYLASE IMMOBILIZATION
Authors: VALLE‐VEGA P. , YOUNG CLYDE T. , SWAISGOOD H. E. 
Published: August 2006

ABSTRACTArginine decarboxylase was immobilized by (1) glutaraldehyde crosslinking to form a gel, (2) chemical coupling to a glutaraldehyde derivative of alkylaminopropyl glass, or (3) chemical coupling to succinamidopropyl glass beads. Enzyme activity was tested by either the enzyme electrode system or enzyme reactor system. Covalent coupling to alkylaminopropyl glass appeared to be the best immobilization procedure. The best detection procedure was the enzyme reactor (linear range 3 × 10−4 to 3 × 10−3 M, linear equation mV = 53.43 log[Arg] + 226.38). Equilibrium was attained in 4–6 min with the enzyme reactor.
USE OF SPECTRAL SEARCH FOR IDENTIFICATION OF THE VOLATILES IN A SYNTHETIC MEAT FLAVOR SYSTEM
Authors: HSIEH Y. P. C. , PEARSON A. M. , SWEELEY C. C. , MARTIN F. E. 
Published: August 2006

ABSTRACTVolatiles from a synthetic meat flavor mixture were isolated and concentrated using the Likens‐Nickerson apparatus. After separation by gas chromatography‐mass spectrometry (GC‐MS), the spectra were fed into a forward spectral‐search computer program containing the spectra of over 70,000 catalogued compounds. Tentative identifications were made of the following compounds: 1‐undecene, 2,4‐dimethyl‐undecane, 2,2,4‐trimethyl‐heptane, acetyl pyrrolidine, furna, 2,2,5,5,‐tetramethyl tetrahydrofuran, 2‐methyl‐thiophene, 2,2‐dimethyl‐3,4‐pentadienal, methylethyl ether, 2‐butyl‐1‐octanol, 2,4‐bis‐(methyl‐butyl)‐phenol, and 5‐methyl‐2‐furfural. Four of these compounds have not been identified in meal volatiles. The spectral‐search procedure offers many advantages for identification of flavor volatiles, but could be further refined by using only classes of compounds believed to be involved in meat flavor development.
ANTIOXIDANT EFFECTS OF SOY PROTEIN HYDROLYSATES ON COPPER‐CATALYZED METHYL LINOLEATE OXIDATION
Authors: YEE J. J. , SHIPE W. F. , KINSELLA J. E. 
Published: August 2006

ABSTRACTOxidation of methyl linoleate in a model emulsion system containing soy protein and copper was studied. The prooxidative effect of soy protein was inhibited following proteolysis. Both the TBA test and diene conjugation measurements showed similar oxidative patterns. The inhibitory effect of the proteolytic treatment was ascribed to the binding of copper by proteolytic products and these copper complexes appeared to be less catalytic than the intact protein‐copper complex. However, the release of bound antioxidant phenolics or copper chelating agents, e.g. phytic acid following proteolysis, may also be involved.
AMINO ACID COMPOSITION OF THREE COMMERCIAL PEANUT VARIETIES
Authors: YOUNG CLYDE T. 
Published: August 2006

ABSTRACTThree commercial varieties (Comet, Florigiant, and Florunner) of peanuts (Arachis hypogaea L.) were grown in the three production areas in the U.S. for two crop years and kernels were analyzed for amino acid composition. The data were statistically analyzed and tabulated along with variety, location, year, and grand means. The grand means (g/100g of peanuts) were: aspartic acid, 3.46; threonine, 0.71; serine, 1.40; glutamic acid, 6.40; proline, 1.22; glycine, 1.79; alanine, 1.11; cystine, 0.22; valine, 1.15; methionine, 0.23; isoleucine, 1.01; leucine, 1.95; tyrosine, 1.30; phenylalanine, 1.45; histidine, 0.79; lysine, 1.02; ammonia, 0.50; arginine, 3.48; and sum, 29.21. The location effect was significant for all amino acids, accounting for 20–25% of the total variability. The variety effect (except for methionine, lysine, ammonia, and arginine) was also significant and contributed between 15–20% of the total variability measured. The year effect was found to be only a small portion of the total variability.
CONCENTRATIONS OF IMMUNOGLOBULIN G AND AMYLASE IN SALIVA OF MODERATELY PROTEIN UNDERNOURISHED RATS
Authors: DEITCHMAN GEORGE C. , ANTAL MAGDA , WATSON R. R. 
Published: August 2006

ABSTRACTChronic protein insufficiency was achieved in rats with an 8% protein diet initiated at weaning. The amount of total protein/ml of saliva, volume of saliva secreted in 30 min, and total protein in stimulated saliva collected during 30 mm were decreased in the in utero malnourished rats. Malnutrition applied after weaning did not significantly suppress saliva flow. Albumin levels in saliva and the host defense capacity of saliva in the level of IgG were not significantly suppressed by dietary status. However amylase was found at a lower level in saliva.
CHEMICAL AND PHYSICAL CHARACTERISTICS OF FRANKFURTERS PREPARED WITH MECHANICALLY PROCESSED PORK PRODUCT
Authors: McMILLIN K. W. , SEBRANEK J. G. , RUST R. E. , TOPEL D. G. 
Published: August 2006

ABSTRACTFrankfurters were prepared with frozen beef trim, pork fat, and 0, 10, 20, 30, 40, and 50% mechanically processed pork product (MPPP) produced by a hydraulic press deboner. Beef trim, salt, and ice were chopped to 8°C in a laboratory chopper, the appropriate amount of MPPP and pork fat added to maintain 25% fat, and the mixture was chopped to a final temperature of 135°C. Emulsion stability tests indicated that formulations with 30% or less MPPP were similar in smokehouse yield and percentage of water and fat lost during processing. Water‐holding capacity increased with increasing levels of MPPP, but frankfurters containing greater than 30% MPPP were softer in texture as determined by Warner‐Bratzler shear force values.
STABILITY OF LEAN AND FATTY FISH FILLETS IN HYPOBARIC STORAGE
Authors: VARGA S. , KEITH R. A. , MICHALIK P. , SIMS G. G. , REGIER L. W. 
Published: August 2006

ABSTRACTFillets of lean (cod) and fatty fish (herring and mackerel) were stored in a hypobaric chamber at −1.1, −0.55, and 0°C under a pressure of 10 mm Hg. The atmosphere was changed twice hourly, and had a relative humidity greater than 95%. The growth of bacteria in the filets was slowed, and a qualitative shift in the micro‐flora occurred, compared with fillets held at 0°C on ice. The rate of development of rancidity in the fatty fillets was also decreased. Because of these changes, a 10‐15% extension in keeping times of hypobarically stored fillets was observed at 0°C. The storage life of fillets at low pressure was further extended by the decrease of storage temperature and by treating the fillets with Na, H EDTA. EDTA did not increase the storage life of the fatty fillets.
FOOD SOUNDS: HOW MUCH INFORMATION DO THEY CONTAIN?
Authors: VICKERS ZATA M. 
Published: August 2006

ABSTRACTSubjects listened to tape recorded sounds made by crushing each of 18 different foods. After listening to each sound, they selected from a list of the 18 foods the four foods most likely to have produced that sound. Many of the subjects were able to use the information present in the sound to identify the food; however, their performance was far from perfect. The foods differ in the recognizability of their crushing sounds. The recognizability of a food's sound does not appear to depend on the familiarity or the class (e.g., vegetable, cracker) of food.
THIAMIN AND RIBOFLAVIN ANALYSIS BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY
Authors: KAMMAN J. F. , LABUZA T. P. , WARTHESEN J. J. 
Published: August 2006

ABSTRACTA technique utilizing high‐performance liquid chromatography (HPLC) was developed for the analysis of thiamin and riboflavin in enriched and fortified foods. The vitamins were extracted from cereals and processed cereal products and simultaneously assayed by reverse‐phase HPLC. The vitamins eluted as separate peaks within 8 min and were detected by absorbance at 254 nm. The developed technique was compared to the semi‐automatic modification of the AOAC method for seven cereal products. There was no statistical difference found in the values obtained from the two procedures.
EFFECT OF BAKING ON THE FORMS OF IRON IN IRON‐ENRICHED FLOUR
Authors: LEE KEN , CLYDESDALE F. M. 
Published: August 2006

ABSTRACTThe effects of baking processes on the chemical forms of iron were investigated. Various iron enrichment sources were shown to exist initially in distinct chemical forms. These sources were then added to flour and baked as biscuits, and the resulting distribution of iron forms, or “iron profile,” measured. The baking generated large amounts of insoluble iron, independent of the identity of the iron source added. Thus the large differences found between iron sources prior to baking had vanished in the final product. Similar iron profiles were shown to exist in commercial samples of flour and bread.
SOUR CASSAVA STARCH PRODUCTION: A PRELIMINARY STUDY
Authors: CÁRDENAS O. S. , de BUCKLE T. S. 
Published: August 2006

ABSTRACTSour cassava starch is produced in Colombian rural areas by traditional small‐scale technology, which includes a 20–30 days fermentation stage. A study was carried out with the purpose of analyzing the fermentation mechanisms, in an attempt to shorten the above mentioned step. Samples taken from five plants and produced by acid treatment in the laboratory, were evaluated. Results showed that lactic acid bacteria and yeast are involved. Sweet, sour, and acid‐treated starches showed differences in molecular weights and in the surface appearance, under SEM. Although acid‐treated and sour starches showed similar amylogram curves, only the latter produces good specific volume and crumb structure in a baked product called “pan de yuca.”
SCANNING ELECTRON MICROSCOPY OF THE Theobroma cacao SEED
Authors: HOSKIN J. M. , DIMICK P. S. , DANIELS R. R. 
Published: August 2006

ABSTRACTScanning electron microscopy (SEM) of raw, roasted, unfermented and fermented cocoa beans (Theobroma cacao L.) revealed differences in morphology as a result of treatment. A 6‐day microbial fermentation caused the testa to change from a leathery and continuous, closely adhering skin to a friable, more easily removable shell. Changes in the cotyledons were less obvious. When beans were roasted at 150°C for 20 min, the testa and endosperm became porous and brittle, and cellular contents of the germ and cotyledon became thermally coagulated. Also noted in the roasted shell were dissolution of the cutin layer accompanied by hairline fissures in the surface. Both these developments, as well as the increase in porosity, undoubtedly contribute to shell brittleness, and facilitate shell removal. Observations by SEM of the cocoa bean during various treatments may be considered useful in future quality control evaluations.
OBSERVATIONS OF CHOCOLATE DURING CONCHING BY SCANNING ELECTRON MICROSCOPY AND VISCOMETRY
Authors: HOSKIN J.M. , DIMICK P.S. 
Published: August 2006

ABSTRACTDark semi‐sweet chocolate samples, obtained at various times during conching, were cooled and prepared for examination by scanning electron microscopy (SEM) in an attempt to observe structural changes during conching. In addition, ingredient mixtures containing known amounts of cocoa solids, microcrystalline cellulose, starch, sucrose and lecithin were studied to correctly identify the components of chocolate. Pulverized sucrose particles were easily characterized by their smooth surfaces and heterogeneous shapes. Defatted chocolate liquor was rougher in appearance and smaller in size than sucrose. Cellular detail of the cocoa bean was evident in liquor even after the disruptive effect of refining. Lecithin, when added to liquor‐sugar and cocoa butter‐sugar mixtures, had a remarkable and rapid effect in reducing three‐dimensional structure. When processed chocolates from four different conches were examined by SEM, little or no differences were observed in the size or shape of the sugar or liquor particles as conching proceeded. Surface smoothening, however, was noted and attributed to the homogenization or spreading of cocoa butter during conching. When lecithin was added to chocolate during conching the surfaces were reduced and appeared to flatten. The effect of lecithin in reducing surface tension was also supported by viscometry. Viscometric measurements taken at this time showed that the increase in fluidity was accompanied by a sharp and rapid decrease in plastic viscosity.
AN IMPROVED PROCESS FOR CANNED SLICED TOMATOES
Authors: RYMAL K. S. , McCASKEY T. A. , SMITH D. A. 
Published: August 2006

ABSTRACTA process utilizing the synergistic effects of minimal thermal processing in glass containers, acidification, calcium firming, and refrigerated storage to produce a superior quality canned sliced tomato has been developed. After 6 months of refrigerated storage these canned slices were judged to be equal in quality to peeled and sliced fresh winter‐grown tomatoes when used in sandwiches and salads. Microbiological tests proved the efficacy of the process for all storage temperatures, and separately showed the additive preservative effect of each of the process variables.
EFFECT OF ACID DIP ON THE SHELF LIFE OF COLESLAW
Authors: CHEN L. M. , PENG A. C. 
Published: August 2006

ABSTRACTThe effect of acid treatments on coleslaw in relation to its shelf life was studied. The results indicated that citric acid, ascorbic acid, malic acid, and their combinations with 200 ppm potassium metabisulfite could slightly improve the keeping quality (mainly color) and concomitantly decrease polyphenol oxidase activity of coleslaw. There were no changes in pH and total acidity.
ENERGY USE, COST, AND PRODUCT QUALITY IN PRESERVING VEGETABLES AT HOME BY CANNING, FREEZING, AND DEHYDRATION
Authors: DREW FLOWAYNE , RHEE KI SOON 
Published: August 2006

ABSTRACTCarrots, zucchini, and summer squash were processed by canning, freezing, and dehydration according to procedures used in the home. Energy used was measured and the cost of preservation was calculated with the packaging and amortized equipment cost included. Reduced ascorbic acid and carotene contents were determined within a week after processing and after 6 months of storage. Sensory quality of the processed vegetables was evaluated in less than a month after processing. The vegetables were cooked with salt added for sensory evaluation. Freezing required the shortest processing time and resulted in products with the highest sensory quality, with ratings well above minimum acceptability, and the most ascorbic acid (assuming the canned liquor is not used) and carotene. More energy (electricity) was required to process and store vegetables by freezing than by canning or dehydrating with a commercially available electric dehydrator; however, the overall cost for freezing preservation was estimated to be as low as or lower than the cost for the other two preservation methods if the freezer could be kept full. With the freezer only half‐full freezing would cost more than canning or dehydration for a long term (> 6 months) storage. Canning used much less electric energy and was slightly cheaper in overall preservation cost than dehydrating with the electric dehydrator, and the canned products retained much more ascorbic acid and carotene than the dehydrated products. Nearly all ascorbic acid was lost during dehydration. The canned and dehydrated products were rated low in sensory quality, with ratings mostly below minimum acceptability.
PROTEIN DISPLACEMENT DURING CLASSIFICATION OF GLANDED COTTONSEED
Authors: KADAN R. S. , FREEMAN D. W. , ZIEGLER G. M. , SPADARO J. J. 
Published: August 2006

ABSTRACTThe effects of classification of glanded cottonseed flour on protein displacement were studied. Media were liquid (nonpolar solvent) and air. The fines and coarse fractions had different ratios of water‐soluble functional and storage proteins than the starting material. The difference in protein distribution was reflected in the contents of essential amino acids of each fraction. Fines or “overs” fractions had lower amounts of some limiting essential amino acids such as lysine, threonine and leucine as compared with the coarse fraction. Degossypolised cottonseed flour therefore had lower protein quality than the starting material. Although the fines fractions have lower amounts of essential amino acids as compared with the coarse fractions, they did not differ in the type of proteins as shown by gel electrophoresis.
FLEXIBLE POUCH PROCESS DEVELOPMENT AND EVALUATION OF PASTEURIZED‐REFRIGERATED MANGO SLICES
Authors: GOMEZ J. B. , BATES R. P. , AHMED E. M. 
Published: August 2006

ABSTRACTA continuous pasteurized‐refrigerated process was developed for mango slices in aluminum laminate and transparent boil in bag pouches (17 × 15 × 2.5 cm) and compared to slices in 1/2 pint jars. The effect of pack composition, geometry, and process time at 98°C upon enzyme and microbial activity was determined. A 24‐wk storage study monitored by periodic instrumental and sensory evaluations indicated better quality retention at 2 and 10°C than at 20°C. Product packed in aluminum laminate pouches or glass jars stored better than slices in transparent pouches. The retortable pouch served well even at abuse temperature, whereas the boil‐in‐bag has only short term (< 5 months) refrigerated storage capability.
SOME FACTORS CONTROLLING THE KINETICS OF MOISTURE MOVEMENT DURING AVOCADO DEHYDRATION
Authors: ALZAMORA STELLA M. , CHIRIFE JORGE 
Published: August 2006

ABSTRACTThe effect of some factors such as initial oil content, blanching, and freezing before drying, on the rate of moisture movement during avocado dehydration was studied. It was found that the diffusion coefficients of water in avocado were strongly affected by its oil content.
CHANGES IN MICROSTRUCTURE, STARCH GRANULES AND SUGARS OF GERMINATING BROAD BEANS
Authors: EL‐SHIMI NAHED M. , LUH B. S. , SHEHATA AHMED EL‐TABEY 
Published: August 2006

ABSTRACTScanning electron microscopy was used to study changes in micro‐structure of broad beans during the germination process. Photomicrographs showed only slight differences in the appearance of cotyledon cell structure between the dry and soaked broad beans, but the size of the starch granules increased after soaking. Also scanning electron micrographs of the cotyledons and the starch and protein fractions of broad beans revealed changes in the surface of the cells during germination of the seed. The starch granules appeared to be very fragile and proteins began to break into small fragments after 8 days of germination. There was a decrease in amylose, amylopectin, and raffinose during germination. Sucrose and fructose increased during the 4‐day germination period, but decreased thereafter. Raffinose decreased gradually during the 0‐6 day germination period, and was not detectable after 8 days.
MALONALDEHYDE CONCENTRATIONS IN FOOD ARE AFFECTED BY COOKING CONDITIONS
Authors: NEWBURG D. S. , CONCON J. M. 
Published: August 2006

ABSTRACTWe studied the relationship between cooking methods and the production of malonaldehyde (MA), a putative carcinogen in mice. In hamburgers pan‐fried at moderate temperatures, the MA content increased 41‐55%; frying at higher temperatures (shorter cooking times) produced smaller increases. Microwave cooking increased MA concentrations by only 15%. In contrast, cooking chicken by microwave, conventional oven, deep‐fat‐frying, and boiling increased MA concentrations by 60‐, 55‐, 17‐19‐, and 22‐fold, respectively; the broth contained half of the MA produced in boiled chicken. On an equal portion basis, fried chicken contained less MA than hamburger. Appreciable amounts of MA were also found in smoked trout (2.2‐3.8 μg/g), canned chicken broth (2.3 μg/g), bouillon cubes (5.3 μg/g) and cheese (0.44‐0.74 μg/g) depending on cooking conditions.
WATER ACTIVITY OF AQUEOUS LACTULOSE SOLUTIONS
Authors: CHIRIFE JORGE , FONTAN CONSTANTINO FERRO 
Published: August 2006

ABSTRACTThis work investigated theoretically and experimentally the water activity lowering behavior of lactulose in the intermediate moisture range (about 0.95–0.80 aw). Lactulose was found to have a negative deviation from Raoult's law slightly larger than that showed by sucrose. These results indicate that lactulose does not have the exceptionally good ability for depressing water activity recently suggested in the literature.
A STUDY OF THE WATER ACTIVITY LOWERING BEHAVIOR OF POLYETHYLENE GLYCOLS IN THE INTERMEDIATE MOISTURE RANGE
Authors: CHIRIFE JORGE , FONTAN CONSTANTINO FERRO 
Published: August 2006

ABSTRACTThis work reports on the experimental determination of water activity (aw) in aqueous solutions of polyethylene glycol 200, 400, and 600, respectively. The measurements were made in the aw range of most interest to intermediate moisture foods formulation (about 0.80–0.95). The observed behavior was very well fitted by Norrish's (1966) equation and a simple relationship was found between Norrish's correlating constant and molecular weight of polyethylene glycols. It was found that this relationship may be explained through a theoretical analysis of the thermodynamic behavior of macromolecules in solution.