bluuebunny/crossref_metadata_2025_split huggingface dataset:
Comparison of Transparent Gels with Turbid Gels Prepared from Egg White: Creep Analysis of Gels
Authors: KITABATAKE NAOFUMI , SHIMIZU ATSUSHI , DOI ETSUSHIRO 
Published: August 2006

ABSTRACTEgg white from which the precipitate occurring during dialysis against water had been removed gave a transparent gel on heating at lower salt concentrations and pH 3.54. The addition of NaCl or a shift of pH from 3.54 to 4.50 brought about the turbid gels. Creep analyses of these transparent and turbid gels were done using a four‐element mechanical model. The instantaneous elastic modulus, E0, Newtonian modulus, ηn and retarded viscoelastic moduli, E1 and η1 increased with NaCl up to 125 mM and then decreased with increase in NaCl concentration at pH 3.54. At 125 mM NaCl and pH 3.54, a translucent gel was obtained. E0 and η1 decreased with the temperature of the gel, while E1 and η1did not change depending of temperature.
Comparison of Ferric Glycinate to Ferrous Sulfate in Model Infant Formulas: Kinetics of TBA, Lysine and Methionine Changes
Authors: GALDI M. , CARBONE N. , VALENCIA M.E. 
Published: August 2006

ABSTRACTFerric glycinate prooxidant properties were compared with those of ferrous sulfate in a powdered casein‐based infant formula. About 60 ppm of either source were added to experimental formulas, and supplemented formulas stored at 20, 37 or 45°C for 7–12 months. The samples were assayed periodically during storage for methionine and available lysine losses, and malonaldehyde formation. Deterioration rate constants for the ferric glycinate‐fortified formula dropped to 60–75% of those for the ferrous sulfate‐fortified formula. Activation energy values obtained for the glycinate iron source were 15–20% higher than those for ferrous sulfate. Thus, iron had lower prooxidative properties when added to this infant formula as ferric glycinate than when present as ferrous sulfate:
Fermentative Activity of Baker's Yeast Cultivated on Cheese Whey Permeate
Authors: CHAMPAGNE C .P. , GOULET J. , LACHANCE R. A. 
Published: August 2006

ABSTRACTFermentative characteristics of Baker's yeast (Saccharomyces cerevisiae) produced on two cheese whey ultrafiltrate media (one in which lactose was hydrolyzed and one pre‐fermented by Streptococcus thermophilus) were compared to those of yeast produced on molasses. Fermentative activity of yeast grown on molasses was superior to that of cells produced in whey. Addition of sucrose to pre‐fermented whey ultrafiltrate (FWU) in the final stage of the fermentation increased fermentative activity. Fermentative activity of three strains grown on FWU varied considerably, certain strains being better adapted to the whey media. Breads produced with yeast grown on FWU were identical to those obtained with cells grown on molasses.
Calorimetric Examination of Cut Fresh Pineapple Metabolism
Authors: IVERSEN ERIC , WILHELMSEN ERIC , CRIDDLE R. S. 
Published: August 2006

ABSTRACTIsothermal microcalorimetric analysis of cut fresh pineapple was used to examine metabolic events occurring in the fruit under different storage conditions. The results define conditions most suited for cut pineapple storage. The baseline heat production for pineapple tissue is quite low (0.2 μW per mg wet weight). During storage, heat producing metabolic reactions develop which cause spoilage of the fruit. The time course of heat production during storage is affected by changes in atmosphere and by chemical treatments. Effects of inhibitor and antibiotic additions indicate that most of the heat production associated with spoilage is related to the growth of microbial flora.
Effect of Methyl Ester Content on Heat Degradation of Chelator‐Soluble Carrot Pectin
Authors: SAJJAANANTAKUL T. , VAN BUREN J. P. , DOWNING D. L. 
Published: August 2006

ABSTRACTChelator‐soluble pectin was isolated from carrot under mild conditions and used as a model compound for an investigation of the heat degradation mechanism of pectin in an aqueous environment. Methyl ester content was modified with minimal changes in the polymer size. At pH 6.1 the heated pectin preparation degraded primarily through β‐eliminative cleavage of the chain. The higher the methyl ester content the greater the degradation. Evidences also indicated a‐small amount of hydrolytic cleavage of glycosidic bonds which was not affected by the presence of the methyl ester content. De‐esterification of methyl ester groups proceeded at a faster rate than the eliminative cleavage of the chain; however, under the test conditions, it did not terminate the β‐elimination.
Functional Properties of Whey‐Pea Protein Composite Blends in a Model System
Authors: JACKMAN ROBERT L. , YADA RICKEY Y. 
Published: August 2006

ABSTRACTProtein from pea (Pisum sativum) and acid whey were combined in various proportions and several functional properties of resulting composites determined at pH 4 to 8. Solubility, heat stability, emulsion properties and foaming capacity were significantly (p < 0.05) reduced with decreasing pH (especially at pH 5) and increasing pea protein. Maximum thermocoagulation of composites increased threefold in magnitude and shifted from pH 4–5 to 5–6 as pea protein increased. A significant (p < 0.001) correlation between protein solubility and other functional properties was shown to be a direct consequence of the proportion of pea protein combined with whey protein, pH and their interaction.
Puffing of Rice Cakes as Influenced by Tempering and Heating Conditions
Authors: HSIEH F. , HUFF H. E. , PENG I. C. , MAREK S. W. 
Published: August 2006

ABSTRACTPuffed rice cakes were produced from long grain brown rice by a pressure‐drop puffing method. Effects of raw rice tempering conditions (time and moisture level) and heating conditions (temperature and time) immediately before puffing on rice cake volume were investigated. In general, a lower moisture level (14% vs 16–20%) in raw rice and longer tempering time (5 hr vs 1–3 hr) resulted in higher specific volumes in rice cakes. Higher heating temperature (230°C vs 200–220°C) and 8 sec heating produced rice cakes with higher specific volumes. Darker cakes were obtained with the high temperature and long time combinations.
Relative Emulsifying Activity of Bovine Serum Albumin and Casein as Assessed by Three Different Methods
Authors: HAQUE ZAHURUL , KINSELLA JOHN E. 
Published: August 2006

ABSTRACTThe relative emulsifying activities of bovine serum albumin (BSA) and casein as determined by computerized optical microscopy, electron microscopy and spectroturbidimetry at a protein concentration of 0.135 mM (pH 7) and an oil:water (o:w) ratio of 4:6, was compared. Repeated homogenization led to a more homogeneous distribution of dispersed phase globules. BSA stabilized globules became smaller, e.g. the mean globule diameter determined by the different methods decreased from 3.1 μ at an energy input of 7.6 × 107 J m−3 to 2.2μ, at 182 × 107 J m−3. Casein stabilized globules became larger with energy input, e.g. mean dvs increased from 5.0μ at 7.6 × 107 J m−3 to 5.8μ. at 182 × 107 J m−3 indicating structure dependent differences in the emulsifying activity of protein.
Deamidation and Functional Properties of Food Proteins by the Treatment with Immobilized Chymotrypsin at Alkaline pH
Authors: KATO AKIO , LEE YOSHINORI , KOBAYASHI KUNIHIKO 
Published: August 2006

ABSTRACTOvalbumin, lysozyme, 7S globulin, 11S globulin, and gluten were treated with immobilized chymotrypsin on controlled‐pore glass at pH 10 at 20°C to improve their functional properties. Optimum pH of deamidation of ovalbumin by immobilized chymotrypsin was 10, where proteolysis was very limited. Deamidation percentages of ovalbumin, lysozyme, 7S globulin, 11S globulin, and gluten were 10.0, 8.4, 6.0, 5.0, and 8.0, respectively. SDS polyacrylamide gel electrophoretic patterns of ovalbumin and lysozyme showed no difference between untreated and treated proteins, while those of soy proteins and gluten showd that larger molecular weight fractions were dissociated into smaller molecular size fractions. Solubility of gluten was greatly improved at all pHs, 2‐12. Both emulsifying and foaming properties of proteins were improved by treatment with immobilized chymotrypsin.
Effect of Whey Pretreatment on Composition and Functional Properties of Whey Protein Concentrate
Authors: KIM S‐H. , MORR C.V. , SEO A. , SURAK J.G. 
Published: August 2006

ABSTRACTThe effect of pretreatment upon the composition and physicochemical and functional properties of whey, ultrafiltration (UF) retentate and freeze‐dried and spray‐dried whey protein concentrates (WPC) was investigated. Pretreatment was by cooling cheese whey to 0‐5°C, adding calcium chloride, adjusting to pH 7.3, warming to 50°C, and removing the insoluble precipitate that formed by centrifugation or decantation. UF permeation flux rate of pretreated whey was about double that for control whey. Pretreated whey was essentially turbidity free, contained 85% less milkfat, 37% more calcium and 40% less phosphorus than whey. Pretreated whey WPC proteins were slightly more soluble at pH 3, but less functional for emulsification than whey WPC proteins. Neither whey WPC proteins nor pretreated whey WPC proteins was functional for foaming at 6% protein concentration.
Rheological Properties of Pasteurized Liquid Whole Egg During Frozen Storage
Authors: HERALD T. J. , OSORIO F. A. , SMITH D. M. 
Published: August 2006

ABSTRACTEffects of pasteurization and frozen storage on the rheological behavior of liquid whole egg (LWE) were studied using a cone and plate viscometer. Homogenized LWE control and LWE heated at 60°C, 64°C or 68°C for 3.5 min were evaluated during 80 days storage at −24°C. Thixotropic behavior was observed in all frozen samples. Apparent viscosity increased with pasteurization and frozen storage. Unpasteurized LWE exhibited Newtonian behavior throughout storage. Pasteurized LWE flow properties changed from Newtonian to Bingham Plastic during storage. Identification of rheological parameters will help understand the molecular changes that occur during the processing and storage of LWE and help processors monitor LWE quality.
Binding of Vanillin by Fababean Proteins
Authors: NG P.K.W. , HOEHN E. , BUSHUK W. 
Published: August 2006

ABSTRACTBinding of vanillin by fababean protein micellar mass (PMM) in water suspensions was investigated. Free vanillin was determined by HPLC and data were evaluated by the Klotz equation. Increasing vanillin and PMM concentrations increased the percentage of total vanillin bound to protein. Binding capacities of heat‐treated (denatured) PMM were higher than that of untreated (native) PMM. Binding forces between vanillin and PMM were weak, and the number of binding sites increased when PMM was denatured.
Location of the Slowest Heating Zone for Natural‐Convection‐Heating Fluids in Metal Containers
Authors: ZECHMAN L G. , PFLUG I. J. 
Published: August 2006

ABSTRACTStudies were conducted to locate the slowest heating zone (SHZ) along the vertical axis of vertically positioned containers for 16 liquids of different physical properties in 211 × 400 metal containers and for water in 13 sizes of metal container, and to assess significance of the findings for the design of thermal processes. For conditions tested, SHZ was found near the container bottom. The SHZ for natural‐convection‐heating products is usually located no higher than 25% of the container height above the container bottom. The SHZ's location is most critical in thermal process design for liquids of high initial viscosity in small containers where there is a large difference in temperature between heating medium and SHZ at the end of heating.
Physical and Functional Properties of 10% Salted Egg Yolk in Mayonnaise
Authors: YANG SHENG‐SHIN , COTTERILL OWEN J. 
Published: August 2006

ABSTRACTStability of mayonnaise prepared from 10% salted egg yolk was decreased by freezing, spray‐drying or freeze‐drying of the yolk. Storage of salted yolk for 90 days further decreased stability of mayonnaise made from freeze‐dried yolk but not that made from frozen spraydried yolk. Stiffness of mayonnaise was increased by pasteurization but stability was increased only at the lesser of two heat treatments. Size of fat globules in the mayonnaise was inversely related to mayonnaise stability.
Corn Germ Protein Flour as an Extender in Broiled Beef Patties
Authors: BROWN L.M. , ZAYAS J.F. 
Published: August 2006

ABSTRACTBeef patties were extended at levels of 10, 20, and 30% of the uncooked weight with hydrated defatted corn germ protein flour (CGPF). Extended patties had lower cooking losses and higher cooked yields than control patties. Adding CGPF did not affect moisture or fat contents in broiled patties, but lowered protein content. The amino acid composition of experimental patties was comparable to that of the control. The water‐holding capacity and pH of raw patties increased with increasing levels of added CGPF. Incorporation of CGPF affected sensory characteristics of the product; meaty aroma and flavor of all‐meat patties was significantly higher than experimental samples and decreased with an increase in added CGPF. CGPF has potential use as an extender in coarsely ground meats.
Dialyzable Calcium from Milk Processed with Soluble Fiber‐Containing Gums, Thickeners, and Cocoa
Authors: KELLY BRENDA J. , POTTER NORMAN N. 
Published: August 2006

ABSTRACTDialyzable calcium form 10% nonfat dry milk (NFDM) processed with gums, thickeners, and cocoa was determined following in vitro peptic‐pancreatic digestion. Acidification to pH 4.2, heat pasteurization, or boiling for 30 min did not affect the % dialyzable calcium from 10% NFDM alone or in the presence of any of the additives tested. At a level of 1%, carrageenan, gum arabic, gum karaya, and low‐methoxyl pectin significantly decreased (p < 0.05) and agar increased (p < 0.01) % dialyzable calcium. Other gums and thickeners were without effect and viscosity of the food system did not correlate with % dialyzable calcium. Five percent Dutch or natural process cocoa caused a one‐third reduction in dialyzable calcium and 1% Dutch cocoa also produced a significant decrease.
Harvest Date and CA Storage Management Effects on Quality of Processed Apple Slices
Authors: McLELLAN M.R. , BLANPIED G.D. , MASSEY L.M. 
Published: August 2006

ABSTRACTThe effect of harvest date and various controlled atmosphere [CA] delays was studied on an apple slice production line. Harvest date interacted with delay in placing apples under CA conditions, causing dramatic softening of the blanched apple slices. The effect on the blanched slices was much greater than that on raw slices. Numerous process parameters including waste amounts and yields were notably affected by various treatment combinations.
Freezing of Banana Slices. Influence of Maturity Level and Thermal Treatment Prior to Freezing
Authors: CANO PILAR , MARIN M. ANTONIA , FUSTER CARMEN 
Published: August 2006

ABSTRACTFreezing preservation of banana (Musa cavendishii, var. enana) was investigated. Microwave treatment of banana slices at 650 watts for 2 min or immersion of whole peeled fruits in boiling water for 11 min followed by freezing at ‐24°C inhibited color deterioration in the frozen product. Treatments showed different effectiveness depending on the enzymatic system studied [polyphenoloxidase (PPO) or peroxidase (POD)] and banana maturity level at the processing date. Blanching in boiling water yielded a good frozen product in which no darkening was observed. The proper stage of ripeness for processing of this banana cultivar was characterized by a firmness of 1.24 kg, a pulp/skin ratio of 1.30 and a green (70%)‐yellow (30%) peel color.
Instrumental and Sensory Evaluation of Textural Properties of Extrudates from Blends of High Starch/High Protein Fractions of Dry Beans
Authors: SKIERKOWSKI KRZYSCTOF , GUJSKA ELZBIETA , KHAN KHALIL 
Published: August 2006

ABSTRACTA Wenger X5 single‐screw extruder was used to produce bean extrudates from formulations modified by addition of high protein bean fraction or hull. The effect of process temperature was investigated. The higher the process temperature, the lower was the sample stress and the higher the sensory score for crispness. Product processed below 121°C was unacceptable. Crispness was good for samples containing 13–16% protein or 17–21% fiber; outside these ranges the extrudates were too hard. Shear stress increased uniformly with increasing protein or fiber content. A satisfactory correlation was observed between sensory and instrumental test results for texture: the higher the shearing stress, the lower was the sensory score for crispness.
Purification of Milk Catalase by Immunoaffinity Chromatography
Authors: ITO O. , KAMATA S. , KAKI‐ICHI N. , SUZUKI Y. , HAYASHI M. , UCHIDA K. 
Published: August 2006

ABSTRACTAntiserum against commercially available bovine liver catalase was prepared in rabbits. Anti‐catalase antibody in serum was prepared following 30% ammonium sulfate treatment and Sephacryl S‐300 column chromatography. The anti‐catalase antibody was coupled to cyanogen bromide‐activated Sepharose 4B, and using this immunoadsorbent crude milk catalase was purified. About 7.0 mg pure catalase was produced from 10 kg milk. Activity of the purified products was about 2.58 × 104 times as pure as cows' milk. The purified catalase was electrophoretically homogeneous, appearing as a single band.
Sogurt, a Yogurt‐like Soybean Product: Development and Properties
Authors: CHENG Y.J. , THOMPSON L.D. , BRITTIN H.C. 
Published: August 2006

ABSTRACTTwo sogurt products were prepared by fermenting a formulation containing soymilk, 0.15% calcium acetate, 0.5% gelatin, and lactose (0 or 2%) with Lactobacillus casei and Streptococcus thermophilus. Commercial plain yogurt was used as a control. Sogurts were evaluated for aroma, taste, texture, titratable acidity, pH, and color. Sogurts had beany and raisin aromas, more bitter and astringent tastes than yogurt, and slightly sandy mouth‐ feel. Sogurts and yogurt did not differ (P < 0.05) in intensity of butter aroma. Sogurt with lactose did not differ (P < 0.05) from yogurt in acidity. Sogurts were yellower and firmer than yogurt.
Study of the White Film Developed on the Cut Surface of Vacuum‐packed Dry‐cured Ham Slices
Authors: TOLDRÁ FIDEL , FLORES JOSÉ , VOYLE CHARLES A. 
Published: August 2006

ABSTRACTScanning electron microscopy of the white film developed on the cut surface of some vacuum‐packed dry‐cured ham slices showed a fibrous structure composed of protein materials. Gradient SDS‐PAGE revealed the main components in the film were proteins with molecular weight in the range 26000–87000, but especially 37000, 41000, 56000, and 65000. Free amino acids were also in the film in low proportions (250 μg total free amino acids per mg of protein). The main amino acids were proline methionine, isoleucine, leucine, phenylalanine, histidine and tyrosine. 11.7% of the total free amino acids was tyrosine, thus indicating its minor role in formation of white film.
Cholesterol Content of Restructured Pork/Soy Hull Mixture
Authors: IBRAHIM N. , UNKLESBAY N. , KAPILA S. , PURI R.K. 
Published: August 2006

ABSTRACTThe effect of convective heat processing was studied on cholesterol and its oxides in a restructured pork/soy hull model system. Products were analyzed from 30 different time‐temperature conditions of processing. Following lipid extraction, GC‐MS was used for analysis of cholesterol and its oxides. No cholesterol oxides were found at 2 ppm in the product with any of the 30 time‐temperature profiles, ranging from 19 ‐89.6 min of heat processing, and 9–97°C final product temperatures. Cholesterol in heat‐processed samples ranged from 45.43–66.47 mg/l00g. Positive correlations were found between final temperatures and fat and cholesterol content.
Effect of an Edible Collagen Film Overwrap on Exudation and Lipid Oxidation in Beef Round Steak
Authors: FAROUK M.M. , PRICE J.F. , SALIH A.M. 
Published: August 2006

ABSTRACTBeef round steak when wrapped with an edible collagen film (Coffi®) exhibited much less fluid exudate (P&lt;0.05) than unwrapped controls. This was true in refrigerated and frozen/thawed samples with standard retail (permeable film overwrap) or vacuum (pouch) packaging. Vacuum packaging produced more exudate and a less bright red color than retail packaging. Coffi® had no significant effect on color or lipid oxidation by TBA. Objective measures of color and exudate quantity highly correlated with panel scores for the same parameters (r values of 0.91 and 0.95). TBA values were lower (P&lt;0.05) in refrigerated vacuum‐packaged than in retail‐wrapped samples. The impact of vacuum on TBA was less apparent in frozen samples.
Free Amino Acids in Cheddar Cheese: Comparison of Quantitation Methods
Authors: LEMIEUX L. , PUCHADES R. , SIMARD R.E. 
Published: August 2006

ABSTRACTTwo reported methods were compared with a more rapid and accurate flow injection analysis (FIA) technique. A trinitrobenzenesulfonic acid (TNBS) method provided absolute values, was tedious, and the reagent was light‐sensitive and required heating. An o‐phthaldialdehyde (OPA) method was faster and less variable than the TNBS, but reaction time had to be carefully controlled. The results with the OPA correlated well with the TNBS but were overestimated due to reading small peptides and ammonium ions. The FIA method was simple and reliable, yielded values which correlated closely with amino acids and gave information about degree of proteolysis.
Determination of Free Amino Acids in Cheese by Flow Injection Analysis with an Enzymic Reactor and Chemiluminescence Detector
Authors: PUCHADES R. , LEMIEUX L. , SIMARD R.E. 
Published: August 2006

ABSTRACTThe substrate is degraded enzymatically by L‐amino acid oxidase immobilized on controlled porosity glass. The hydrogen peroxide generated by the reaction is determined by chemiluminescence with an alkaline reagent containing luminol and hexacyanoferrate (III). The log‐log calibration graphs for L‐leucine were rectilinear from 0.025 mM to 1.0 mM (R = 0.9998). The coefficients of variation (rds) for n = 10 were 1.4% and 0.3% for 0.1 mM and 0.8 mM of L‐leucine, respectively. The sample throughout was 40 h‐1. The concentration of free amino acids in cheese samples was 14 to 50 mg L‐leu/g product. The enzyme reactor showed good stability over 4‐months.
Recovery of Proteins from Raw Sweet Whey Using a Solid State Sulfitolysis
Authors: GONZALEZ JUAN M. , DAMODARAN SRINIVASAN 
Published: August 2006

ABSTRACTA simple, efficient method to recover functional proteins from cheese whey was developed. It involves partial sulfitolysis of disulfide bonds in whey proteins using sodium sulfite and solid state copper carbonate catalyst. About 25 to 40% of the initial disulfide bonds were modified within 15 to 30 min at pH 7.0. When treated whey was adjusted to acidic pH, about 70 to 80% of the whey proteins precipitated below pH 5.0. The protein precipitate contained some copper as protein‐copper complex. However, extraction of the precipitate with EDTA at pH 4.5 completely removed the copper. The uncomplexed protein showed a U‐shaped pH‐solubility profile with 100% solubility below pH 3.0 and above 6.0. About 90% of the proteins precipitated in the pH range 4.0 to 5.0. The method could be used on an industrial scale to recover highly functional and nutritional whey protein for use in a variety of products.
Use of Bicarbonates for Microbial Control and Improved Water‐Binding Capacity in Cod Fillets
Authors: CURRAN DONNA M. , TEPPER BEVERLY J. , MONTVILLE THOMAS J. 
Published: August 2006

ABSTRACTDipping cod fillets in ammonium or sodium bicarbonate solutions markedly reduced microbial growth compared to untreated samples after 8 days at 4°C. Total plate counts, proteolytic bacteria and H2S‐producing bacteria were inhibited. Mixing ammonium‐ and sodium bicarbonates at selected ratios maintained the preservative effect while reducing the ammonia odor. The treated fish had improved texture and moisture retention by both objective and subjective testing but had significantly lower aroma and overall acceptability scores from sensory evaluation.