bluuebunny/crossref_metadata_2025_split huggingface dataset:
Differentiating the Lectin Activity in Twenty‐Four Cultivars of Dry Beans (Phaseolus vulgaris L.)
Authors: KOEHLER H. H. , HERRICK HEDWIG E. , BURKE D. W. 
Published: August 2006

ABSTRACTHemagglutination activity of 24 cultivars of dry beans (Phaseolus vulgaris) was estimated with rabbit, rat, bovine, and human erythrocytes. Net protein utilization (NPU) evaluated the nutritional toxicity to weanling rats of the beans fed at 10% protein. Nonprotein and 10%‐casein control diets were included. SDS‐polyacrylamide gel electrophoresis indicated lectin‐containing beans. Beans evaluated (in or‐der of decreasing lectin activity) were: Aurora, Sanilac, Royal Red, Red Kloud, Roza, Rufus, Harris, Viva, Fiesta, Black Turtle Soup, Chief, Hyden, UI‐59, Sutter; (nontoxic): Blue Mountain, GN‐1140, Holberg, Nodak, Olathe, Pindak, JM‐126, NW‐410, NW‐590, UI‐114. This study shows that combined hemagglutination tests and SDSPAGE enable rapid screening of dry beans for toxic lectins.
A Simplified Myosin Preparation from Marine Fish Species
Authors: MARTONE CELINA B. , BUSCONI LILIANA , FOLCO EDUARDO J. , TRUCCO RAÚL E. , SANCHEZ JORGE J. 
Published: August 2006

ABSTRACTA simple and rapid method for the purification of fish myosin with high yield was developed. The method consisted of washing chopped fish muscle with a 0.1M KCl solution, an extraction of myosin with a 0.45M KCl solution containing ATP, and steps of reprecipitation and redissolution by changes in ionic strength. Actin can easily be obtained as a component of the myosin preparation.
Acceptability of Flavor, Texture, and Appearance in Mutton Processed Meat Products Made by Smoking, Curing, Spicing, Adding Starter Cultures and Modifying Fat Source
Authors: BARTHOLOMEW D. T. , OSUALA C. I. 
Published: August 2006

ABSTRACTMutton meat was tested as the main ingredient, in different processed meat items to obtain prototype products lacking objectionable mutton off‐flavors. Four consumer‐preference sensory panel sessions were conducted to rate these products against beef or pork controls. Sensory panel results indicated that compared to texture and appearance parameters, flavor had more effect on overall acceptability of these products. Objectionable mutton flavor was apparently reduced by: (1) reducing mutton fat to a level of 10% or less, and (2) using spices, smoking, and/or curing.
Use of Sensory Analysis for the Observation of Single Gene Effects on the Quality of Canned Peas (Pisum sativumL.)
Authors: TAURICK G. R. , MCLELLAN M. R. 
Published: August 2006

ABSTRACTSix genetic lines of peas isogenic for the A locus were used in a study of canned pea quality. This gene controls the expression of pigmentation on several parts of the pea plant and seed and is known to influence the quality of fresh and processed peas. Specific sensory attributes investigated were greenness, grayness, liquor clarity, typical pea aroma, grassy (hay‐like) flavor, firmness, mushiness, skin toughness, and acceptability level. Alleles of the A locus were shown to control appearance, flavor and general acceptability of canned peas but were not associated with textural differences. Use of formal methods in sensory analysis to characterize specific genetic effects may be a powerful tool in the identification of genetic control centers for quality characteristics.
Extraction of Milk Clotting Enzyme from Sodom Apple (Calotropis procera)
Authors: AWORH OGUGUA C. , NAKAI S. 
Published: August 2006

ABSTRACTA milk clotting enzyme with low proteolytic activity was extracted with ammonium sulfate, at 0.40‐0.65 saturation, from sodom apple leaves. The enzyme with apparently a basic isoelectric point was activated by cysteine and was more active at 65°C than at 35°C. Milk clotting activity increased with pH at 65°C, with the enzyme being almost twice as active at pH 6.4 as at pH 5.4‐5.7. Storage at 4°C for 15 days resulted in a 30‐50% loss in enzyme activity.
Effectiveness of Ethylene Oxide and Gamma Irradiation on the Microbiological Population of Three Types of Paprika
Authors: FRANCO S. LLORENTE , GIMÉNEZ J. L. , SÁNCHEZ F. MARTÍNEZ , ROMOJARO F. 
Published: August 2006

ABSTRACTThe effectiveness of ethylene oxide and the gamma irradiation sterilizing treatments on the microbiological population was studied in three types of Spanish paprika, stored in a cold chamber (4°C) and at room temperature (16–36.8°C) over an experimental period of 285 days. The controlled microorganisms were: mesophilic aerobes, coliforms, sulfite reducing anaerobes, yeasts, molds, and Salmonella. The presence of aflatoxins was also studied. The results showed that both sterilizing treatments reduced the microbiological population to below the permissible levels recommended by the International Commission on Microbiological Specification for Food. Nevertheless, it was interesting that the gamma irradiation treatment was more effective.
Sensory and Chemical/Physical Quality Criteria of Frozen Peas Studied by Multivariate Data Analysis
Authors: MARTENS MAGNI 
Published: August 2006

ABSTRACTNinety‐six batches of peas (Pisum sativum L. var.meduflare Alef.) chosen to represent many different types of quality variations, were analysed for 11 sensory and 11 chemical/physical variables. Mealiness, hardness, fruity and sweet flavor were found to be relevant sensory quality criteria by Principal Component Analysis and Analysis of Variance. These internal quality criteria seemed to describe a type of variation different from external quality variables such as color, appearance and size. About 60% of the total variation in the sensory variables could be predicted by the chemical/physical measurements as modelled by a two‐block Partial Least Squares Regression method. Alcohol insoluble solids contributed the most, especially to describe the “water” variation represented by mealiness and juiciness. The sensory and chemical/physical quality criteria were interpreted in terms of quality variations in the material as mainly due to maturation and growing seasons.
Mushroom Blanch Water Concentration by Membrane Processes
Authors: CHIANG BEEN HUANG , CHU CHUNG LIANG , HWANG LUCY SUN 
Published: August 2006

ABSTRACTMushroom blanch water was concentrated by ultrafiltration (UF) and reverse osmosis (RO). UF prefiltration was essential in preventing severe fouling during the RO process. When the UF blanch water permeate was processed by RO, linear relationships between pressure and flux were observed at all concentrations tested. The blanch water was concentrated by UF/RO from 2% to 13% total solids at 60°C and 120 KPa/5000 KPa operating pressures with flux higher than 15 L/m2 hr. Maximum concentration obtained was approximately 20% total solids with 90% recovery of the nonvolatiles. Recoveries of some major volatiles were above 50%. Panelists could not differentiate the original from the reconstituted blanch waters in sensory evaluations.
Minimum Cooking Time for Potato Strip Frying
Authors: PRAVISANI C. I. , CALVELO A. 
Published: August 2006

ABSTRACTThe maximum force for shearing was used as texture parameter for raw and cooked potato strips. The force was satisfactorily correlated with the cook value C (equivalent cooking time at 100°C) showing complete cooking for C ≥ 300 sec. Thermal histories measured at the center of strips fried under different oil temperatures suggested the heat and mass transfer mechanisms involved in the frying process and allowed the calculation of the minimum frying time to assure cooking at the strip center. This time was independent of the oil temperature and slightly dependent on the strip size.
Effects of Lysine and Methionine Fortification on Dough and Bread Characteristics
Authors: De Tonella Maria Luz Fernandez , Yepiz Maria Susana 
Published: August 2006

ABSTRACTWheat flour from the Hermosillo Hard Red Spring cultivar in Sonora, Mexico was fortified with various levels of lysine and methionine. The effects of added amino acids on the rheological properties were measured by the Brabender Farinograph and the Chopin Alveograph. Nutritional characteristics were measured by Protein Efficiency Ratio (PER). Dough development and stability times were not significantly different between control and fortified flours. Water absorption and Alveograph results indicated differences between samples. PERs were significantly improved by fortification. Overall bread acceptability was not significantly different from unfortified samples.
Biotransformation of Linalool by Botrytis cinerea
Authors: BOCK G. , BENDA I. , SCHREIER P. 
Published: August 2006

ABSTRACTBiotransformation of linalool was studied using grape must and three strains of Botrytis cinerea (5901/2; 5909/1; 5899/4). Capillary gas chromatography and combined capillary gas chromatography‐mass spectrometry revealed predominant conversion (>90%) of linalool to (E)‐2,6‐dimethyl‐2,7‐octadiene‐1,6‐diol. in minor concentrations (<10%), the corresponding (Z)‐isomer, 2‐vinyl‐2‐methyl‐tetrahydro‐ furan‐5‐one, the four (E)‐and (Z)‐linalool oxides in their furanoid and pyranoid forms, the (E)‐ and (Z)‐acetates of pyranoid linalool oxides as well as 3,9‐epoxy‐p‐menth‐ 1 ‐ene identified.
Effect of Pressure‐Heat Treatments on Cathepsin B1 Activity
Authors: KURTH LYNDON B. 
Published: August 2006

ABSTRACTThe substrate Nα‐benzoyl‐DL‐arginine‐2‐naphthylamide was used to measure the activity of crude cathepsin Bl in reaction mixtures that had been subjected to various combined pressure and heat treatments. Pressures of 100 KPa (atmospheric), 100 MPa and 150 MPa and temperatures in the range 30–30°C were used. High ressure appeared to protect the enzyme against heat inactivation. Maximum activity was observed at 60°C and 150 MPa and was 12 times that observed at 60°C and atmospheric pressure. An increase in activity of cathepsin B1 may account, at least in part, for the tenderization of meat by pressure‐heat treatments.
Stability Comparison of Two Betacyanine Pigments — Amaranthine and Betanine
Authors: HUANG A. S. , VON ELBE J. H. 
Published: August 2006

ABSTRACTThe stability of amaranthine in solution was compared to the stability of betanine in solution. Amaranthine was extracted from fresh leaves (Amaranfhus tricolor). HPLC was used for the quantification of amaranthine, betanine and their degradation products. The degradation reaction of amaranthine, as with betanine, is a partially reversible reaction. The equilibrium constant at 90°C for amaranthine degradation was determined to be 0.125 mM compared to 0.071 mM for betanine. Amaranthine is less stable than betanine in the absence of oxygen, while in the presence of an excess of oxygen, the stability of the two pigments is essentially equal.
Mechanical Attrition Rate Measurements in Agglomerated Instant Coffee
Authors: MALAVE‐LOPEZ J. , PELEG M. 
Published: August 2006

ABSTRACTVarious size fractions of commercial agglomerated instant coffee were subjected to vertical and horizontal vibration at various frequencies. The resulting size reduction and its rate are described mathematically by a three parameter, two term, exponential decay model and a two parameter, nonexponential, model. The constants of these models were used to quantify the effects of particle size, vibration frequency and filling ratio on the agglomerates' attrition rate. The two models, despite their different mathematical structure, yielded a consistent account of the attrition kinetics.
A Comparison of Mechanically Separated and Alkali Extracted Chicken Protein for Functional and Nutritional Properties
Authors: OZIMEK G. , JELEN P. , OZIMEK L. , SAUER W. , McCURDY S. M. 
Published: August 2006

ABSTRACTStudies were carried out to determine functionality and nutritive value of alkali extracted, acid precipitated protein (EP) from bone residues of mechanically separated poultry. The evaluations were in comparison to mechanically separated chicken protein paste (PP), both fresh and after freezing and thawing. Measurements of the functional properties included the nitrogen solubility index (NSI), water absorption capacity (WAC), emulsifying capacity (EC), emulsion stability (ES) and heat gel strength (HGS). The NSI, EC and HGS values for the fresh and frozen PP paste were significantly higher (P < 0.05) than those for the respective samples of EP. Either fresh or frozen EP stabilized a test emulsion better than the PP. These differences might have been caused by the uneven moisture and fat contents of the two test materials. Nutritional quality of both products determined by the body weight gain, net protein utilization, protein efficiency ratio, and true digestibility tests was high and equal to or better than casein.
N‐Nitrosamine Ingestion from Consumer‐Cooked Bacon
Authors: VECCHIO ALEX J. , HOTCHKISS JOSEPH H. , BISOGNI CAROLE A. 
Published: August 2006

ABSTRACTThirty‐nine fried bacon samples and corresponding fried‐out fats were collected from randomly selected consumers' homes. Bacons were purchased and cooked in the course of preparing meals containing bacon. The average volatile N‐nitrosamine content μg/kg) of the rasher and fried‐out fat, respectively, were: N‐nitrosodimethylamine, 4.0 and 5.3; N‐nitrosopiperidine, 0.7 and 1.5; N‐nitrosopyrrolidine, 17 and 32; N‐nitrosothiazolidine, 8.9 and 3.4. The average daily ingestion of N‐nitrosopyrrolidine from bacon for our survey respondents was estimated to be 76 ng/person/day. A majority of respondents indicated that they used the fried‐out fat as a cooking oil.
Ultrastructure of Pork Liver after Freeze‐Thaw Cycling and Refrigerated Storage
Authors: JONES SUSAN B. , STRANGE ELIZABETH D. , MALEEFF BEVERLY E. 
Published: August 2006

ABSTRACTPork liver was subjected to repeated freezing (‐20°C) and thawing (+ 5°C) to simulate conditions of temperature abuse of frozen liver during commercial transport. Ultrastructure was compared to that of refrigerated pork liver. Liver cells deteriorated more with freezing and thawing (F‐T) than with refrigerated storage (R‐S). After one cycle F‐T, hepatocyte organelles were damaged and cytoplasmic components appeared in the sinusoids. After four cycles F‐T, membranes were extensively damaged and sinusoids contained organelles. The tissue organization was stable during six days of refrigerated storage, although cell structure deteriorated. Evidence from ultrastructure indicated that drip from F‐T liver and R‐S liver arose from different kinds of tissue damage.
Effect of Cathepsin D on Bovine Myofibrils under Different Conditions of pH and Temperature
Authors: ZEECE MICHAEL G. , KATOH KEISUKE , ROBSON RICHARD M. , PARRISH FREDERICK C. 
Published: August 2006

ABSTRACTPurified cathepsin D was incubated with bovine skeletal muscle myofibrils under in virro conditions resembling those found in postmortem muscle. SDS‐PAGE analysis of myofibrils treated at pH 5.5 and 37°C and the sedimented, showed degradation of myosin heavy chains and titin. A small amount of actin, tropomyosin, troponins T and I, and myosin light chains also were degraded. The cathepsin D treated myofibrils were not fragmented to any greater extend than untreated myofibrils. Raising the pH and/or lowering the temperature greatly reduced the effectiveness of cathepsin D suggesting that the enzyme does not play a principal role in the tenderization process occurring in muscle postmortem.
Effect of Fat Source and Color of Lean on Acceptability of Beef/Pork Patties
Authors: MILLER M. F. , DAVIS G. W. , WILLIAMS A. C. , RAMSEY C. B. , GALYEAN R. D. 
Published: August 2006

ABSTRACTTwelve beef/pork meat blends were made from lean of mature beef and dark or mature pork carcasses. Meat blends containing about 20% beef fat were rated higher for appearance scores by a consumer panel than blends made with 20% pork fat. Visual acceptance of beef/pork patties was accomplished via use of all‐beef fat and additionally by extending mature beef (MB) with mature pork (MP) or dark pork lean (DP). Agtron calorimetry scores indicate a minimum of 20% MB lean extended with 60% MP was needed to create the appropriate red color attractive to consumers. Use of 60% MP lean with about 20% beef fat resulted in patties acceptable to consumers for visual appearance and eating satisfaction.
Changes in the Melting Characteristics of Bovine Tendon Collagen Induced by a Bacterial Collagenase
Authors: BERNAL V.M. , STANLEY D.W. 
Published: August 2006

ABSTRACTDifferential scanning calorimetry was used to study the changes produced by a commercial Clostridium histolyticum collagenase preparation on the melting behavior of bovine Achilles tendon collagen. The samples were heated at 5°C/min from 25 to 100°C. As a result of proteolysis, the collagenase‐treated samples were partially gelatinized at 25°C and, during the calorimetric experiments, exhibited significant decreases in their melting transition parameters when compared to intact collagen. The denaturation temperatures and enthalpies obtained were 61.6°C and 44.4 J/g sample for intact collagen and 43.6°C and 26.1 J/g sample for collagenase‐treated collagen. These differences may be accounted for by changes produced in the structural organization of the collagen fibrils by the collagenase treatment.
Electromyography as a Novel Method for Examining Food Texture
Authors: BOYAR M.M. , KILCAST D. 
Published: August 2006

ABSTRACTIntegrated electromyographic (EMG) data from the masseter muscle were found to be related to the oral force exerted by the muscle during activity. The height of integrated EMG waves recorded on chewing gelatin and carrageenan gels revealed distinct differences throughout the chewing process, which assisted in the interpretation of previously reported subjective variations between these two gel systems.
A Comparison of Isometric Tension and Differential Scanning Calorimetry Measurements on Meat
Authors: BEILKEN S. L. , HARRIS P. V. 
Published: August 2006

ABSTRACTThe isometric tension developed in strips of stretched and cold‐shortened muscle samples while heated up to 85°C showed six transitions. Preheating at 50°C or 60°C eliminated most transitions in samples from very young animals except for those near 80°C. Differential scanning calorimetry results obtained for samples from young and old animals were similar, but the peak assigned to connective tissue changed from 61°C to 65°C with age. The age effect indicated some of these differences were due to collagenous connective tissue. The transitions near 80°C were effectively eliminated by a pressure treatment known to denature actin—an indication that actin might still be structurally viable at temperatures under or close to 80°C.
Effect of Blanch Time on the Development of Mushiness in Ice‐Stored Crawfish Meat Packed with Adhering Hepatopancreas
Authors: MARSHALL G.A. , MOODY M.W. , HACKNEY C.R. , GODBER J.S. 
Published: August 2006

ABSTRACTLoss of a desirable firm texture in fresh crawfish meat packed with adhering hepatopancreas was influenced by blanch time. Analysis of texture by Instron Kramer shear force and sensory panel showed that after 20 hr of iced storage, crawfish meat cooked <7 min was significantly (p <0.01) softer than crawfish meat cooked 7 to 13 min. Hepatopancreas tissue obtained from crawfish cooked less than 7 min prevented firm gelation of a 12% aqueous gelatin solution. Results indicated that heat labile proteolytic enzymes were involved in the development of mushiness in fresh crawfish meat.
Studies on the Characterization of Ovomucin and Chalaza of the Hen's Egg
Authors: ITOH TAKATOSHI , MIYAZAKI JUNKO , SUGAWARA HIROSHI , ADACHI SUSUMU 
Published: August 2006

ABSTRACTA study was made on the electrophoretic analysis, fractionation and characterization of chalaza, and ovomucin from thick and thin albumen of the hen's egg. The chalaza and ovomucins were confirmed to be composed of three components which the molecular weights were estimated to be 150,000, 220,000 and 400,000 daltons, and named α1, α2 and β, respectively. They were fractionated into carbohydrate poor (α1 and α2 mixture) and rich (β) components by gel filtration in the presence of SDS and 2‐mercaptoethanol. In the amino acid and carbohydrate compositions, differences were observed only in the carbohydrate compositions of β‐components. Sonication facilitated solubilization of the ovomucin, but some signs of degradation of subunit components were observed.
Availability of Soybean Hull Iron Fed to Humans in a Mixed, Western Meal
Authors: LYKKEN G.I. , HUNT J.R. , NIELSEN E.J. , DlNlZlS F.R. 
Published: August 2006

ABSTRACTCentury soybeans were grown in a greenhouse and labeled by stem injection of iron‐59. The intrinsically labled soybean hulls were incorporated into bread rolls and fed in mixed meals containing beef to six free‐living female volunteers. Iron‐59 retention, measured by whole body counting of these volunteers, was compared with retention from similar meals containing extrinsically labeled soybean hulls or bakery grade ferrous sulfate. Iron‐59 retention averaged 23% from meals containing the intrinsically labeled soybean hulls, 18% from meals containing extrinsically labeled soybean hulls, and 22% from meals containing bakery grade ferrous sulfate. There were no statistically significant differences in retention among the various iron sources, indicating that soybean hulls were an excellent source of iron for bread enrichment.
Functional Properties of Deamidated Oat Protein Isolates
Authors: MA CHING‐YUNG , KHANZADA GHANIKHAN 
Published: August 2006

ABSTRACTOat protein isolates were deamidated by mild acid hydrolysis. Amino acid analysis and gel filtraiton chromatography showed no significant cleavage of peptide linkages although the aggregated and oligomeric oat proteins were extensively dissociated. Deamidation led to marked improvement in solubility, emulsifying properties and water and fat binding capacities. The pH for heat‐induced gelation was lowered by deamidation, and a firm, elastic gel was produced by mixing egg white with deamidated oat isolates.
Nitrate and Nitrite Methods of Analysis and Levels in Raw Carrots, Processed Carrots and in Selected Vegetables and Grain Products
Authors: SCHUSTER BARBARA E. , LEE KEN 
Published: August 2006

ABSTRACTMethods for quantitative estimation of nitrate and nitrite were compared. Levels of these ions were measured in vegetables and grain products and effects of processing on nitrate and nitrite levels in carrots were measured. These data allow more accurate estimation of ingestion levels and suggest means to reduce exposure to these ions. High performance liquid chromatography (HPLC) had better precision and recoveries than either a classical Cd‐Griess method nitrate or a Griess method for nitrite. Nitrate concentration by HPLC varied greatly within and between vegetables, ranging from 1 μmol/100g in mushrooms to 5000 μmol/100g in celery and averaging 9.7 ± 4.4 μmol/100g in grains. Nitrate levels in vegetables sold as “organic” were not different (p<0.05) from conventional vegetables. No nitrite was detected in either vegetables or grains. Nitrate was unevenly distributed in carrots with the core having the most. Storage of carrots at ‐18°C for 10 wk did not alter nitrate levels and no nitrite developed. Fifty‐seven percent of nitrate was leached into cooking liquid when frozen carrots were boiled. Thirty‐two percent of nitrate was lost during canning and 47% of the remainder was in the liquid. No nitrite developed during 10 wk of canned storage.
Characterization of Starch Isolated from Avocado Seeds
Authors: KAHN VARDA 
Published: August 2006

ABSTRACTStarch granules of avocado seeds were oval shaped with a relatively smooth surface and an average diameter of 5–35μ. The starch was nonionic and not waxy. The gelatinization temperature range of the starch was 62–75°C. Brabender viscosity curves showed that the starch had restricted swelling with no pronounced pasting peak but with good pasting stability and average set back on cooling. Avocado seed starch exhibited type B x‐ray diffraction pattern.