bluuebunny/crossref_metadata_2025_split huggingface dataset:
Degradation of Wheat Starch in a Single Screw Extruder: Characteristics of Extruded Starch Polymers
Authors: DAVIDSON V. J. , PATON D. , DIOSADY L. L. , LAROCQUE G. 
Published: August 2006

ABSTRACTWheat starch was processed in a 19 mm diameter, single screw extruder to study the physical and structural modifications that occur during extrusion cooking. Structural modification of the starch polymers was investigated using gel permeation chromatography (GPC), enzymatic digestions and dilute solution viscometry. Both the GPC and intrinsic viscosity results showed that the average molecular size significantly decreased as a result of extrusion processing. The relative amount of material excluded by Bio‐Gel A150m was considerably lower for extruded samples than for unprocessed wheat starch and this size reduction of the amylopectin fraction was attributed to mechanical rupture of covalent bonds. The characterization of the structural modifications of the starch polymers is reported.
Effect of Hard Red Spring Wheat Bran on the Bioavailability of Lipid‐Soluble Vitamins and Growth of Rats Fed for 56 Days
Authors: OMAYE STANLEY T. , CHOW FAYE I. 
Published: August 2006

ABSTRACTSemipurified diets containing either 0, 5 or 20% wheat bran were fed ad libitum to male Sprague‐Dawley rats. Significant increases in weights (P < 0.05) were found for the stomach, 32.6 ± 8.7%, and for the large intestine, 14.5 ± 4.8%, in rats fed 20% wheat bran compared to the control rats fed 0% wheat bran. Wheat bran consumption had no effect on plasma vitamin E or plasma vitamin A levels after 56 days of feeding; however, plasma vitamin A and vitamin E levels were shown to decline after 6 weeks and 5 weeks respectively, on the wheat bran diets. These studies suggest that some metabolic modifications induced by dietary wheat bran undergo reversible adaptations that are time dependent.
Effects of Dietary Fiber from Shredded and Puffed Wheat Breakfast Cereals on Intestinal Function in Rats
Authors: MONGEAU ROGER , BRASSARD RENÉ 
Published: August 2006

ABSTRACTRats were fed a semi‐purified diet containing 63% puffed wheat (PW) or 63% shredded wheat (SW) breakfast cereals for 6 wk. A 16% unprocessed wheat bran (WB) diet was used as control. The neutral detergent fiber (NDF) content was 3.2%, 1.9%, and 1.9% in diets PW, SW, and WB, respectively. Feces were collected during three 96‐hr periods: fecal weight and volume were lower (P < 0.001), fecal density was higher (P < 0.001), and intestinal transit time was longer (P < 0.01) in group PW than in groups SW and WB. Results indicate that the dietary fiber content of puffed wheat breakfast cereals is lower than that of shredded wheat breakfast cereals.
A World Survey of Water Activity of Selected Saturated Salt Solutions used as Standards at 25°C
Authors: RESNIK SILVIA L. , FAVETTO GUILLERMO , CHIRIFE JORGE , FONTAN CONSTANTINO FERRO 
Published: August 2006

ABSTRACTThis paper presents and discusses the results of a world survey of water activity (aw) of selected saturated salt solutions used as standards by different researchers engaged in awdeterminations for food‐related applications. Salt slurries cover the range of awabout 0.57‐0.97 at 25°C and are NaBr, NaCl (NH4)2SO, KCl, BaC12. 2H2O, KNO3and K2SO4. The results indicate that there is a good agreement on the exact value to be assigned to NaBr, NaCl, KC1 and BaC12.2H2O, and to a lesser extent, to K2SO4. However, a significant discrepancy exists between researchers on the awvalue assigned to (NH4)2SO4and KNO3.
Determination of Reactivity of Aspartame with Flavor Aldehydes by Gas Chromatography, HPLC and GPC
Authors: HUSSEIN M. M. , D'AMELIA R. P. , MANZ A. L. , JACIN H. , CHEN W‐T.C. 
Published: August 2006

ABSTRACTThe reactivity of Aspartame with several aldehydes in ethanol was determined by gas chromatographic analysis of the reacted aldehyde. The model aldehydes were benzaldehyde, cinnamaldehyde, citral, n‐decanal, and vanillin. The data showed that Aspartame is quite reactive with the aldehydes, although the reactivity differed with each. Detection of and analysis for the reaction products were done by HPLC and GPC. Molecular weights of cinnamaldehyde‐Aspartame and benzaldehyde‐Aspartame reaction products were determined by GPC. The reactivity is dependent on the relative concentrations of the reactants. It is also influenced by the reaction medium.
Air Classification and Extrusion of Navy Bean Fractions
Authors: AGUILERA J. M. , CRISAFULLI E. B. , LUSAS E. W. , UEBERSAX M. A. , ZABIK M. E. 
Published: August 2006

ABSTRACTPilot plant air classification or raw beans (Phaseolus vulgaris) produced high‐protein fractions (HPF) containing 51.4% protein and high‐starch fractions (HSF) having about 50% starch. Particle size distribution analyses and scanning electron micrographs confinned the fractionation of starchy and proteinaceous materials. Extruded corn/HSF blends had lower water absorption and water solubility indices, higher protein content, and a better balanced amino acid pattern than pure corn extrudates. Extrusion‐texturized vegetable proteins obtained by substituting HPF for defatted soy flour at levels of 10, 20 and 30% had similar functional properties as the 100% texturized soy. Air classification followed by extrusion‐cooking is a feasible alternative for dry‐processing of beans into products for human consumption.
Some Factors Influencing the Nonheme Iron Content of Meat and Its Implications in Oxidation
Authors: CHEN C.C. , PEARSON A. M. , GRAY J. I. , FOOLADI M. H. , KU P. K. 
Published: August 2006

ABSTRACTThree different methods for determining nonheme iron content of meat extracts which differed in final pH and either in heating or not heating of the samples, were compared. The final pH of meat extracts had little effect on the level of nonheme iron but heating gave higher values. Both final temperature and rate of heating influenced release of nonheme iron from meat pigment extracts, with the optimum temperature being 63‐70°C. Slow heating resulted in release of more noneheme iron than fast heating. Nitrite was shown to prevent release of heme iron, apparently through stabilizing the porphyrin ring. Sources of nonheme iron and their relationship to oxidation in cooked meat are discussed.
Effect of Water Activity on the Major Volatileś Produced in a Model System Approximating Cooked Meat
Authors: HARTMAN GUY J. , SCHEIDE JÜRGEN D. , HO CHI‐TANG 
Published: August 2006

ABSTRACTThe effects of water activity (aw) on the major volatiles produced from a meat flavor model system containing monosodium‐l‐glutamate, L‐ascorbic acid, thiamin HCl and cystine was investigated Quantitative and qualitative differences in volatiles produced between high and low aw systems (heated at 135°C) were found. Qualitative changes were observed to occur at about aw 0.4. Compounds identified in high and low aw systems fell into classes which are associated with boiling and roasting cooking techniques (respectively) of known naturahy occurring compounds.
Chemical Composition and Nutritional Quality of Date Seeds
Authors: SAWAYA W. N. , KHALIL J. K. , SAFI W. J. 
Published: August 2006

ABSTRACTABSTRACT The seeds of Ruzeiz and Sifri date cultivars, on the average, contained 6.5% protein, 10.4% fat, 22.0% fiber, 1.1% ash, and 60.0% carbohydrates on a dry weight basis. Mineral analysis showed higher concentration of K followed by P, Mg, Ca and Na. Among the microelements, Fe was in higher concentration (7.4 mg/100g dry weight) followed by Mn, Zn and Cu. Oleic (44.25%), lauric (17.35%), myristic (11.45%), palmitic (10.30%) and linoleic (8.45%) were the major fatty acids in date seed oil. Tryptophan (chemical score = 77) was the first limiting amino acid in date seed proteins (FAO/WHO, 1973). The average in vitro protein digestibility and calculated protein efficiency ratio values were 63.5% and 1.65, respectively, compared to 90% and 2.50 for ANRC‐Casein.
Effects of Germination and Dietary Calcium on Zinc Bioavailability from Peas
Authors: BEAL L. , FINNEY P. L. , MEHTA T. 
Published: August 2006

ABSTRACTBioavailability of zinc was determined by rat weight gain and tibia Zn response from whole pea sprouts (WPS), heat treated peas (HTP) and purified diets (PD1 and 2) supplemented with Zn and phytate for similar phytate/Zn molar ratios (phy/Zn). With diets adequate Ca (0.75%), weight gains from WPS (phy/Zn = 24) and HTP (phy/Zn = 39) were equivalent or better to a nonphytate control (NPC). Tibia Zn decreased in order from: NPC, WPS, PD1, HTP and PD2. At the 1.5% Ca level reduced growth responses from WPS and HTP indicated interaction between Ca and phytate. Zn availability from peas may be superior to that from grains and other legumes previously reported. The decreased phytate and increased phytase resulting from germination may explain the enhanced responses from pea sprouts.
Proximate Components in Selected Variety Breads Commercially Produced in Major U.S. Cities
Authors: RANHOTRA GUR , GELROTH JANETTE , NOVAK FRANCES , BOHANNON FAUSTINA , MATTHEWS RUTH 
Published: August 2006

ABSTRACTTen types of popular variety breads, up to four brands of each, were obtained from four major U.S. cities. All brands of each product from Chicago were analyzed separately; those from each of the other cities were composited. Unlike other products, tortillas contained moisture well in excess of 40%. Insoluble dietary fiber (DF) in 100% wholewheat averaged 5.68%. Protein in tortillas averaged only about 50% of the amount in other products. Fat in oatmeal, raisin, and wholewheat breads averaged above 4%. In contrast to DF and fat values, intra‐ and inter‐city differences in moisture, ash, and, to a lesser extent, protein values were minimal. Energy values averaged between 213 (tortillas) and 272 Kcal/100g (raisin bread).
Effects of Harvesting, Transportation, and Cryogenic Processing on the Microflora of Southern Peas
Authors: SENTER S. D. , COX N. A. , BAILEY J. S. , MEREDITH F. I. 
Published: August 2006

ABSTRACTSamples of southern peas [Vigna unguiculata (L.) Walp., cv. Purple Hull Pinkeye] were obtained at critical stages in a normal harvesting, transportation, and cryogenic processing operation and microbiologically analyzed for total plate count (TPC), Enterobacteriaceae count (ENT), and yeast and mold counts. Molds were identified to genera while ENT were identified to species. Operations involving extended holding times tended to increase all counts significantly, although subsequent processing reduced these counts to an acceptable level. Predominant genera of ENT and molds appeared to be soil borne organisms such as Enterobacter agglomerans, Enterobacter cloacae, Klebsella pneumoniae, and Serratia liquefaciens, and Fusarium, Cladisporium, Alternaria, Phoma, and Aspergillus, respectively.
Evaluation of Lye and Steam Peeling Using Four Processing Tomato Cultivars
Authors: SCHLIMME D. V. , COREY K. A. , FREY B.C. 
Published: August 2006

ABSTRACTFruit of four eastern tomato cultivars (cvs) were peeled using either high pressure steam or a lye bath under commercial conditions. Percent yield of whole fruit and finished product quality were determined. Yield of 5 sec steam‐peeled fruit was 4.1% greater than lye‐peeled fruit; no cvs differences were detected. Quantity of blossom‐end peel was not affected by peel treatment, but differences among cvs were shown. Steam‐peeled tomatoes averaged 6.2 cm2 and lye‐peeled < 1 cm2 total peel/can. There were no differences among treatments or cvs in sensory color scores. Differences in surface bL/a values among cvs at the equator region of fruit were found. Although recovery was greater for steam‐peeled than for lye‐peeled fruit, canned product quality was better for lye‐peeled fruit.
A Comparison of Nonmeat Proteins, Sodium Tripolyphosphate and Processing Temperature Effects on Physical and Sensory Properties of Frankfurters
Authors: KEETON J. T. , FOEGEDING E. A. , PATANA‐ANAKE C. 
Published: August 2006

ABSTRACTFrankfurters, with and without 0.5% sodium tripolyphosphate (STPP), containing 3.5% vital wheat gluten (VWC), calcium reduced nonfat dry milk (RNFDM) and soy protein concentrate (SPC) were processed to an internal temperature of 72° or 82°C and compared to an all‐meat control. Processing yields, textural profile analysis (TPA) and sensory textural attributes were not different among protein treatments, but SPCand VWG contributed slight‐to‐moderate off‐flavor. VWG and SPC franks were acceptable, but slightly less desirable than the control and RNFDM treatments. Franks processed to 82°C were more desirable, but at the expense of reduced yields. STPP did not affect yields, but increased sensory firmness and TPA fracturability and hardness. VWG, RNFDM and SPC were comparable to the control for most traits studied, but alterations in spice formulation are needed to improve VWG and SPC flavor.
Processed Protein Foods Characterized by In Vitro Digestion Rates
Authors: HUNG N. D. , CSEKE E. , VAS M. , SZABOLCSI G. 
Published: August 2006

ABSTRACTIn vitro tryptic digestion assays and determination of relative digestion rates of food proteins described previously were used to evaluate changes in the rate of digestion following processing technologies. If pH drop measurements are used, a simple mode for the determination of relative digestion rates is suggested based on the comparison with a single reference of the same protein source. The effect of processing technologies could be tested in vitro. Significant increase in the velocity of digestion was found on microwave treatment of lentil and raw soy bean as well as on acid treatment of commercial defatted soy meals. Increase in the in vitro digestion rates was reflected in decreased feed consumption per weight gain in pig feeding experiments.
Methionine Sulfoxide Determination After Alkaline Hydrolysis of Amino Acid Mixtures, Model Protein Systems, Soy Products and Infant Formulas
Authors: TODD J. M. , MARABLE N. L. , KEHRBERG N. L. 
Published: August 2006

ABSTRACTTwo previously reported methods (2M NaOH, 18 hr, 100°C; 3M NaOH, 16 hr, 110°C) for alkaline hydrolysis of proteins containing methionine sulfoxide (MetSO) were compared in free amino acid and model protein systems. Recoveries of MetSO from amino acid mixtures after 2M NaOH hydrolysis and ion‐exchange chromatography were higher than after 3M NaOH hydrolysis. Recoveries of methionine (Met), MetSO and methionine sulfone (MetSO2) from model proteins after 2M NaOH hydrolysis suggested destruction of Met, no production of MetSO2 and, in the presence of glucose, possible production of small amounts of MetSO. Except for one soy isolate, measured MetSO was ≦ 7% of total methionine (oxidized plus unoxidized) in soy products. In milk‐ and soy‐based infant formulas, measured MetSO ranged from 7 ‐ 32% of totalmethionine.
Volatile Components of an Unflavored Textured Soy Protein
Authors: AMES JENNIFER M. , MACLEOD GLESNI 
Published: August 2006

ABSTRACTAroma volatiles of textured soy protein (TSP) were extracted and concentrated to a valid isolate using established techniques. By GC‐MS mainly, 146 positive identifications and 26 partial characterizations were made. The majority have not been published previously as volatiles of TSP or relevant raw materials (raw soybeans, flakes, flours, concentrates, isolates). Some are probably natural soybean metabolites ‐ β‐damascenone and bovolide being reported here for the first time in soy. Many result from lipid oxidation/degradation and from heating sugars and/or amino acids. However, carotenoid degradation and aromatic ring fusion are also indicated, and could play a hitherto undetermined role in soy processing technology.
Characterization of Thixotropic Behavior of Soft Cheeses
Authors: MASSAGUER‐ROIG S. , RIZVI S. S. H. , KOSIKOWSKI F. V. 
Published: August 2006

ABSTRACTTime‐dependent structural decay (γ) of four different spreadable cheeses was established using a Wells‐Brookfield cone and plate viscometer. The γ values were determined at constant values of shear rate, (10 set−1 to 200 sec−1). The products studied were two samples of commercial Neufchatel cheese (one plain and one chocolate flavored) and two different saqples of cheese prepared using the Maubois, Mocquot and Vassal (MMV) method, which utilizes milk concentrated by ultrafiltration. All samples presented a structural decay characterizable by two different rate constants. Yield stress for Neufchatel cheese was observed to be one‐third of the values obtained for MMV cheeses.
Comparison of HPLC and GC Methods for Measuring Lactic Acid in Ground Beef
Authors: NASSOS PATRICIA S. , SCHADE JOHN E. , KING A. DOUGLAS , STAFFORD ALLAN E. 
Published: August 2006

ABSTRACTA rapid method for measurement of lactic acid in refrigerated ground beef was developed using high performance liquid chromatography (HPLC) with an Aminex HPX‐87H ion exclusion column. The method was compared with an existing gas chromatography procedure. Nine samples of ground beef, consisting of three grades based on fat content, were tested over six days of aerobic and two weeks of anaerobic storage. No significant difference was found in reproducibility between the two methods as measured by their variance. There also was no significant difference between the variances for grade of beef or for duration of aerobic or anaerobic storage. The following equation was developed to relate the two methods: GC =−138.43 + 1.1254 (HPLC).
Effect of Prerigor Pressurization on the Activity of Calcium‐Activated Factor
Authors: KOOHMARAIE M. , KENNICK W. H. , ELGASIM E. A. , ANGLEMIER A. F. 
Published: August 2006

ABSTRACTCrude calcium‐activated factor (CAF) was prepared from pre‐rigor pressurized (PRP) and corresponding control (CON) bovine muscles at 0, 1, and 3 days of postmortem times. Throughout these periods, PRP samples had consistently lower total CAF activity than CON. Yet, it seems probable that PRP caused a transient increase in Ca++ sufficient to activate CAF for a brief period of time because (1) early postmortem, PRP muscle had quantities of a 95,000‐dalton component presumably produced by CAF; (2) Z‐lines from at‐death PRP muscles were highly degraded; (3) very early postmortem storage, the SDS‐electrophoretic patterns of PRP myofibrils resembled that of CAF‐treated myotibrils. CAF autolysis may account for the low CAF activity observed in PRP muscles at later postmortem storage times.
Precipitation Behavior of Extracted Nitrogen, Phytic Acid and Minerals in Rapeseed Flour Modified by Acylating Agents
Authors: CHO YOUNG SOOK , THOMPSON LILIAN U. 
Published: August 2006

ABSTRACTThe first and second aqueous extracts of unmodified and highly succinylated (63%) or acetylated (87%), dehulled, defatted rapeseed flour (RF) were prepared. Lowering of their pH from 8.5 to the isoelectric pH increased the nitrogen and phytic acid precipitation yields while decreasing the percent bound calcium suggesting that phytic acid coprecipitated with the protein with little or no mediation by calcium. Acylation lowered the isoelectric pH of the protein, increased the total nitrogen precipitation yield and reduced the phytic acid yield from RF. Isoelectric precipitation or dialysis gave 43–67% yield of low phytate protein from the first extract and 8–11% yield of high phytate protein from the second extract.
Taste Panel Preference Correlated with Lipid Composition of Barley Dried Distillers' Grains
Authors: DAWSON KARI R. , O'PALKA JACQUELYNN , HETHER NICHOLAS W. , JACKSON LARRY , GRAS PETER W. 
Published: August 2006

ABSTRACTMilled barley dried distillers' grains (DDG), bleached DDG, defatted DDG and bleached, defatted DDG were added to oatmeal cookies at 15% flour replacement levels. Sensory evaluation indicated that defatting significantly improved the acceptability of both DDG and bleached DDG. A consumer panel found oatmeal cookies and cookies containing defatted DDG to be equally accpetable followed, in decreasing order of preference, by cookies containing DDG, blanched, defatted DDG and bleached DDG. Thin‐layer chromatography and gas liquid chromatography indicated that, compared to literature values for barley, DDG and bleached DDG contained increased quantities of free fatty acids (FFA) and reduced amounts of unsaturated fatty acids in both the FFA and triacylglycerol fractions.
An Improved Enzyme Immunoassay for the Detection of Salmonella
Authors: MATTINGLY JEROME A. , GEHLE WARREN D. 
Published: August 2006

ABSTRACTAn enzyme immunoassay (EIA) was developed for the detection of salmonellae in foods or other samples. This assay detected Salmonella contamination within two working days after initiation, and the EIA required <2 hr to perform. The test was sensitive and specific, showing virtually no cross reactivity to other organisms. No selective enrichment was found to be necessary, as the presence of other organisms, even in much greater numbers, had no effect on the reaction. The sensitivity is such that <106Salmonella/mL were detected, and the food samples studied showed no effect on the background values and did not cause false readings.
Physical Characteristics of Pectoralis superficialis from Broiler Carcasses Chilled in Either Water or Sodium Chloride Solutions Under Commercial Conditions
Authors: DUKES M. G. , JANKY D. M. 
Published: August 2006

ABSTRACTBroiler carcasses were chilled in water only (control) or brine (NaCl) solutions for 45 min using a three step temperature reduction [21°C (prechill), 13°C, and 1°C] in all possible combinations of 2.5, 5.0, and 7.5% NaCl. Water or brine retention following chilling between any brine treatment and the control did not differ significantly (P < 0.05); however, control carcasses had greater driploss. Cooked meat from controls had higher shear force values, lower percent moisture, and lower NaCl concentration than meat from brine treatments. This indicated that all brine treatments tenderized broiler meat. As chill solution temperature was decreased, a more tender product resulted from increased NaCl concentration in the chill solution.
Effects of Electrical Stimulation and Hot Boning on Functional Characteristics of Preblended Beef Muscle in Model Systems
Authors: CHOI Y. I. , KASTNER C. L. , DIKEMAN M. E. , HUNT M. C. , KROPF D. H. 
Published: August 2006

ABSTRACTThirty beef carcasses were used to determine the effects of electrical stimulation (ES) and hot boning on the emulsifying capacity (EC) and thermal emulsion stability (TES) of preblended Triceps brachii (TB) muscle (long head) from sides assigned to one of four treatments: (1) conventionally boned after chilling at 2–8°C until 48 hr postmortem (CB); (2) hot boned at 1 hr postmortem (HB); (3) ES during bleeding and conventionally boned at 48 hr postmortem (ESCB); and (4) ES during bleeding and hot boned at 1 hr postmortem (ESHB). HB preblended samples had greater EC and TES values than CB preblended samples in both nonstimulated (P < 0.05) and stimulated carcasses. When compared to nonstimulated sides, ES decreased (P < 0.05) these values in both ESHB and ESCB sides.
Effects of Dielectric and Steam Heating Treatments on the Storage Stability of Pecan Kernels
Authors: SENTER S. D. , FORBUS W. R. , NELSON S. O. , WILSON R. L. , HORVAT R. J. 
Published: August 2006

ABSTRACTPecan kernels, exposed to dielectric heating treatments for 1, 2, and 2.5 min at 43 MHz, and kernels from in‐shell pecans subjected to atmospheric steam for 4 min were evaluated over 16 wk of accelerated storage for flavor quality, formation of hydroperoxides, and moisture equilibrium. All heat treatments were effective in stabilizing flavor quality during storage. Initial peroxide values were greater for higher intensity heat treatments; however, at the end of storage values for these treatments were lower. Moisture equilibrium of the kernels was affected by high heat treatments, which exhibited an initial drying effect and retardation of equilibration during storage. Lipoxygenase was identified in extracts from pecan kernels; however, substances extracted during isolation of the enzyme interfered with reliable replication of results and prevented quantitative analyses in relation to inactivation by heat treatment.