bluuebunny/crossref_metadata_2025_split huggingface dataset:
FUNCTIONAL PROPRETIES OF RAPESEED FLOURS, CONCENTRATES AND ISOLATE
Authors: SOSULSKI F. , HUMBERT E. S. , BUI K. , JONES J. D. 
Published: August 2006

ABSTRACTThe functional properties of rapeseed meal, flours, protein concentrates and isolate were evaluated in comparison with those of soybean. Generally, rapeseed products were lower in protein but higher in crude fiber and ash contents than the corresponding soybean flour, concentrate or isolate, Rapeseed flours were comparable to soybean flour in water absorption but showed much higher nitrogen solubility, fat absorption, oil emulsification, whippability and foam stability. The viscoamylograph curves for rapeseed flours were characterized by intermediate peak and high cold viscosities, but their gelation properties were poor. Unfortunately, flour from the low glucosinolate cultivar, Tower, contained 1.2 mg/g of glucosinolates, primarily oxazolidinethione, and only the detoxified concentrates and isolate would be safe for human consumption. Rapeseed concentrates and isolate showed excellent water‐and fat‐holding capacity and the isolate was high in oil emulsification and whipping characteristics. While superior to soybean products in most functional tests, the utilization of rapeseed products may be limited by green or brown colors in the aqueous slurries.
CHANGES IN AMYLOID CARBOHYDRATES DURING PREPARATION OF SWEET POTATO FLAKES
Authors: WALTER WILLIAM M. , PURCELL ALBERT E. , HOOVER MAURICE W. 
Published: August 2006

ABSTRACTPrecooked dehydrated sweet potato flakes were prepared by the enzyme activation technique. After lye peeling and grinding, the puree was held at 75°C for timed intervals, then processed into flakes. Flakes from each time period were analyzed for maltose, dextrin and starch content; for changes in starch and dextrin molecular size; and for changes in rheological properties. It was found that all of these factors changed most rapidly during the first 10 min of conversion and that significant starch hydrolysis occurred during lye peeling. A slow but steady change took place among the macromolecular components for 60 min of conversion time. Our data suggested that the properties of macromolecular components could be used as a guide in the selection of optimum conversion conditions.
CHARACTERIZATION OF CELL BOUND GLUCOSE ISOMERASE OF Streptomyces bikiniensis
Authors: PARK Y. K. , CHISAKI C. , MORETTI R. H. 
Published: August 2006

ABSTRACTNumerous microorganisms were screened for d‐glucose isomerizing activity from soil by this laboratory. It was found that a strain of Streptomyces bikiniensis produced high activity of glucose isomerase in culture medium containing xylose or xylan as inducer. The cell bound glucose isomerase was prepared using cells of S. bikiniensis. The cell bound enzyme also efficiently catalyzes the isomerization of d‐xylose and d‐ribose and to a lesser extent L‐rhamnose and d‐arabinose to their respective ketoses. Isomerization of glucose to fructose by the enzyme was stimulated most effectively by Mg2+ and CO2+ combined or singly, and slightly by Mn2+. Cobalt and Mg2+ also inhibited thermal denaturation of the enzyme. The optimum pH for the enzyme was between 8 and 9, and optimum temperature was found to be 80°C. The enzyme is highly thermostable. The cell bound glucose isomerase was examined for isomerization of glucose to fructose in a batch system by incubating a mixture of the enzyme and various concentrations of glucose in 0.05M phosphate buffer, pH 7.2 containing 5 mM MgSO4 and 0.5 mM CoCl2 at various temperatures. It was found that maximum isomerization of glucose to fructose (50%) was reached when optimum concentration of enzyme and substrate was incubated at 70°C for 70 hr. The cell bound enzyme can be recovered after the operation and used for successive operations.
HEAT INACTIVATION TEMPERATURE‐TIME RELATIONSHIPS FOR PECTINESTERASE INACTIVATION IN CITRUS JUICES
Authors: EAGERMAN B. A. , ROUSE A. H. 
Published: August 2006

ABSTRACTThe necessary pasteurization temperature, F and z values for pectinesterase inactivation were developed for three varieties of orange juices and one grapefruit juice. Since common commercial practice involves blending various orange varieties, the recommended conditions are those for the most heat resistant variety. For an FT=1.0 min, the recommended processes are T = 194°F with z = 12.2 for orange juice and T = 186°F with z = 9.3 for grapefruit juice.
STRUCTURAL FUNCTIONS AND TASTE IN THE SUGAR SERIES: THE STRUCTURAL BASIS OF BITTERNESS IN SUGAR ANALOGUES
Authors: BIRCH G. G. , LEE C. K. 
Published: August 2006

ABSTRACTChemical modification of simple sugars and glycosides almost always results in products which are bitter, sweet, or bitter/sweet, although they are occasionally tasteless. Bitterness in all these molecules appears to be the result of polar as well as lipophilic molecular features. Ring size and shape also play a part in the bitter response. Unlike sweetness which seems primarily to be associated with the third and fourth hydroxyls of glucopyranosyl structures, bitterness is chiefly associated with hydroxyl groups on carbon atoms 1, 2 and 6, and with the ring oxygen atom. The configuration of substituents on carbon atoms 1 and 2 may determine bitterness in many molecules and indeed β‐glycosides and β‐linked oligosaccharides are more likely to be bitter than their α‐linked counterparts. Unlike sweetness, which requires precise molecular dimensions in glucopyranosyl structures, no distinct interorbital distances can yet be established for bitterness. However, AH,B systems may suffice to explain bitterness in some types of sugar analogue.
IDENTIFICATION OF PIGMENTS OF THE EGG YOLK FROM PHILIPPINE‐BRED DUCKS
Authors: RODRIGUEZ D. B. , ARROYO P. T. , BUCOY A. S. , CHICHESTER C. O. 
Published: August 2006

ABSTRACTCarotenoid composition of the egg yolk of duck (Anus bochas) raised in the Philippines was investigated in order to characterize the pigments responsible for its desirable orange color. Analyses and identification were by column chromatography, thin‐layer chromatography with authentic samples, visible absorption spectroscopy and chemical reactions. Principal pigments identified were β‐carotene and canthaxanthin. Lower levels of echinenone, cryptoxanthin and zeaxanthin were also detected. The data obtained revealed significant differences in the carotenoid pattern of duck and chicken egg yolks. The ketocarotenoids canthaxanthin and echinenone, which apparently account for the typical orange yolk color of ducks raised under Philippine conditions, are not normally found in chicken yolk. Chicken egg yolk has been reported in the literature to contain primarily the hydroxycarotenoids lutein, zeaxanthin and cryptoxanthin. β‐carotene has also been found in chicken yolk but not as a major pigment.
PRESSURE‐INDUCED SOLUBILIZATION OF MYOFIBRILLAR PROTEINS
Authors: MACFARLANE J. J. , McKENZIE I. J. 
Published: August 2006

ABSTRACTIn an earlier study it was found that the application of high pressure to homogenates of meat in saline solution could increase water‐holding capacity and promote the solubilization of proteins. These studies have now been extended to myofibrils prepared from sheep semimembrano‐sus muscle. The amount of protein solubilized by pressurization was found to be dependent on (1) temperature, generally being greater at 0°C than at 30°C; (2) the nature and the concentration of the salt; and (3) the pH. SDS gel electrophoresis indicated that solubilization of all the major constituent proteins of the myofibril could be promoted. It is suggested that the imidazole group is implicated in the pressure solubilization effect.
COMPARISON OF THE EFFECTS OF PRE‐RIGOR COLD AND PRESSURE TREATMENTS ON SOME PROPERTIES OF BEEF BICEPS FEMORIS MUSCLES
Authors: MACFARLANE J.J. , TURNER R.H. , RATCLIFF D. 
Published: August 2006

ABSTRACTMuscles were subjected pre‐rigor to chilling, freeze‐thaw (thaw rigor) or pressure treatments, and measurements made of muscle shortening, fluid exudate, expressible juice, cooking loss and Warner‐Bratzler shear values. Shear values were lowest for the pressurized samples, suggesting a greater disruption of myofibrils than occurred in samples that underwent thaw rigor. However the other measurements indicated less damage of muscle membranes by the pressure, than by the thaw rigor inducing treatment. In addition to contraction, an additional factor, for example a weakening of filaments by an F‐G transformation of the actin component, may be involved in the tenderization of meat by pre‐rigor pressurization.
SCANNING ELECTRON MICROSCOPY OF BOVINE MUSCLE: EFFECT OF HEATING ON ULTRASTRUCTURE
Authors: CHENG C. S. , PARRISH F. C. 
Published: August 2006

ABSTRACTSEM was used to determine the effect of postmortem aging (unheated) and cooking (heated to internal temperatures of 60, 70 and 80°C by broiling) on the ultrastructural characteristics of bovine longissimus and psoas major muscles. Micrographs from postmortem aged (unheated) muscle clearly showed the fibrillar and connective tissue structures of muscle. Progressive changes with increased temperature were observed in endomisial sheath swelling, collagen fiber disintegration and myo‐fibril fragmentation, coagulation and shrinkage. Specifically, after heating to 70°C, banding patterns and myofibril fragmentation at Z‐disks were clearly evident. Degradation of collagen fibers in the perimysium was initiated at 70°C and intense disintegration was observed at 80°C. Changes observed in psoas major were different from those in the longissimus in that intact myofibrils and tubules were observed in both the heated and unheated samples. This may be due to the “loose” packing of myofibrils unique to psoas major muscle. Furthermore, less shrinkage and coagulation of myofilaments in the A band region and wider I band regions were noted. These observations of looser packing of myoflbrils, thinner myotibril threads and wider I band regions offer additional evidence as to why steaks from psoas major muscle are more tender than those from longissimus muscle.
THE ROLE OF NITRITE AND NITRATE IN LEBANON BOLOGNA, A FERMENTED SAUSAGE
Authors: ZAIKA LAURA L. , ZELL TATlANA E. , SMITH J. L. , PALUMBO S. A. , KISSINGER J. C. 
Published: August 2006

ABSTRACTProduction of Lebanon bologna by the traditional method using aged salted meat requires nitrate as the curing agent. The elimination of the use of nitrate in meat products is being considered by government agencies. The preparation of Lebanon bologna was investigated by two processes: either NaNO2 (0–1600 ppm) or NaNO3 (0–1850 ppm) was added to (1) aged meat or (2) fresh meat plus starter culture. Nitric oxide pigment content, pH, titratable acidity and nitrite concentration were determined during 4 days of fermentation of the bolognas. Sausages prepared with NaNO2 (78–100 ppm) were comparable to those prepared with NaNO3 (200–1850 ppm) by either process in pH, titratable acidity and cured meat pigment content. With starter culture and fresh meat, the formation of cured color and decrease in pH were more rapid than with aged meat. Low levels of NaNO3 (100 ppm) gave satisfactory color formation with both processes. In some experiments with bolognas prepared with nitrate, considerable amounts of nitrite were found during the early stages of fermentation. However, after 4 days of fermentation the nitrite concentration was less than 10 ppm.
GC‐MS IDENTIFICATION OF THE VOLATILE COMPOUNDS EXTRACTED FROM ROASTED TURKEYS FED A BASAL DIET SUPPLEMENTED WITH TUNA OIL: SOME COMMENTS ON FISHY FLAVOR
Authors: CRAWFORD L. , KRETSCH M. J. 
Published: August 2006

ABSTRACTThis paper reports the GC‐MS identification of many of the compounds found in the volatiles of roasted turkeys that had been fed a basal diet supplemented with beef fat or tuna oil (TO) or with TO plus alpha‐tocopherol acetate and presents a case for which of these 41 compounds are likely to play a role in fishy flavor.
RELATIONSHIPS BETWEEN INDICATOR ORGANISMS AND SPECIFIC PATHOGENS IN POTENTIALLY HAZARDOUS FOODS
Authors: MISKIMIN D. K. , BERKOWITZ K. A. , SOLBERG M. , RIHA W. E. , FRANKE W. C , BUCHANAN R. L. , O'LEARY V. 
Published: August 2006

ABSTRACTQuality audit data collected as part of a mass feeding quality assurance program were analyzed to determine the relationships between the indicator tests (total aerobic plate count, coliform count and Escherichiu coli) and the common food‐borne pathogens (Staphylococcus aureus, Clostridium perfringens and Salmonella). 132 raw foods and 593 ready‐to‐eat foods were evaluated. The indicators were grouped into ranges and compared to the pathogens and to each other in terms of detectability. There were correlations between the pathogens and the indicator ranges and between the indicators and the indicator ranges. The value of the indicators in the èvaluation of food safety was tested by setting standards and determining the numbers of correct and incorrect decisions which would be made relative to the pathogens detected in the foods. None of the indicators was suitable as a screening agent for food safety.
SURVIVAL OF Vibrio parahaemolyticus IN KOREAN‐STYLE SALTED OYSTERS
Authors: RO SOOKJA , WOODBURN MARCY 
Published: August 2006

ABSTRACTThe survival of Vibrio parahaemolyticus in salted oysters as prepared in Korea was studied with three levels of salt concentration: 3.0%, 6.8%, and 10.6% of the weight of the raw oysters. The products were held at 18 f 0.5°C. Small increases in numbers of V. parahaemolyricus (Japanese strain T‐3765‐l) occurred in 24 hr in products in which the culture had been injected into the oysters. Viable cells were below detectable limits at 7 days of storage for the samples with the lowest salt concentration and at 11 days for those with highest salt concentration. The lowest pH reached was 4.4 at 9 days. Fermentation was delayed with increasing salt concentration.
LEGUME TOXINS IN RELATION TO PROTEIN DIGESTIBILITY‐A REVIEW
Authors: LIENER IRVIN E. 
Published: August 2006

ABSTRACTProteins capable of inhibiting the proteolytic activity of digestive enzymes are common constituents of legumes. These protease inhibitors are generally believed to be largely responsible for the poor digestibility of the protein of legumes which have been inadequately cooked. This reduction in digestibility is invariably accompanied by an enlargement of the pancreas. Recent studies in the author's laboratory, however, have revealed that only about 40% of the growth‐depressing activity and a similar fraction of the pancreatic hypertrophic effect of unheated soybeans can be attributed to the action of the trypsin inhibors. The poor digestibility and pancreatic hypertrophy that cannot be accounted for by the trypsin inhibitors are most likely the consequence of the refractory nature of the undenatured protein to attack by trypsin. The phytohemagglutinins also play an important role contributing to the poor nutritive value of some legumes, particularly those belonging to the genus Phaseolus. In this case the phytohemagglutinins are believed to exert a nonselective adverse effect on the absorption of nutrients from the intestinal tract rather than a direct effect on the digestive process.
PRESSED TENDERLOIN STEAK QUALITY AS INFLUENCED BY ANATOMICAL LOCATION, STORAGE TIME AND INTERNAL TEMPERATURE PRIOR TO COOKING
Authors: ROBERTS J. E. , FIELD R. A. , REN A. BOO , MEYERS T. G. 
Published: August 2006

ABSTRACTThe effects of steak location, storage time and precooking internal temperature upon steak quality were evaluated. Steaks from the anterior ends of the tenderloins were darker in color and displayed greater surface moisture than steaks from the posterior ends. Fresh‐processed tenderloin steaks displayed more surface moisture than steaks from tenderloins stored 6 or 12 months. Warner‐Bratzler shear values increased with storage. Steaks which were broiled starting at 1°C had less total thaw and cooking loss than steaks broiled frozen (‐10°C) or thawed (24°C), but greater muscle separation occurred in thawed steaks. Palatability was not adversely affected by steak location, storage time or steak temperature prior to cooking.
SHRINKAGE, PALATABILITY AND CHEMICAL CHARACTERISTICS OF DRY‐CURED COUNTRY HAM AS AFFECTED BY SKINNING PROCEDURE
Authors: MONTGOMERY R. E. , KEMP JAMES D. , FOX J. D. 
Published: August 2006

ABSTRACT60 hams of approximately number 3 quality (Wisconsin Score) were divided into three groups of 20 hams each. Group 1 was unskinned, group 2 was normally skinned and group 3 was fully skinned. All hams were processed by standard dry‐cure procedures and weighed at each processing step. 30 hams, including 10 from each group, were evaluated organoleptically and tested for peroxide values, salt content and moisture content, after 1 months’ aging and the remaining 30 after 3 months’ aging. The skinned hams had significantly higher skinning loss, shrinkage, salt content and shear values than the normally skinned or unskinned hams. The unskinned hams had the highest tenderness scores and lowest shear values and salt content. The normal skinned hams were scored highest for flavor. Overall eating satisfaction and rancidity values appeared to be unaffected by skinning.
CRISPNESS IN FOODS‐A REVIEW
Authors: VICKERS ZATA , BOURNE MALCOLM C. 
Published: August 2006

ABSTRACTFrom a review of the available literature on crispness there appears to be general agreement on the layman's use of the word crisp. However, the term has not been adequately defined. Several instrumental methods for measuring the crispness of a product have been developed. Although these objective methods may serve as indicators in a single commodity, they fail to indicate crispness in a variety of both wet‐crisp and dry‐crisp foods. These instrumental analyses are likely measuring parameters that change under the same conditions that cause changes in the true characteristic of crispness.
A PSYCHOACOUSTICAL THEORY OF CRISPNESS
Authors: VICKERS ZATA , BOURNE MALCOLM C. 
Published: August 2006

ABSTRACTThe theory is proposed that crispness is primarily an acoustical sensation. The frequency spectra and the amplitude‐time characteristics of sounds produced by biting crisp foods were studied. The frequencies present in crisp sounds cover a broad range. Amplitude‐time plots show irregular variations in loudness with time. A model system involving a generalized cellular structure is proposed to explain the generation of a crisp sound. As a crisp cellular material is crushed, a series of sounds is produced. Each sound is the result of the rupture of a single cell or cell wall.
ULTRASTRUCTURAL CHANGES OCCURRING DURING THERMOPLASTIC EXTRUSION OF SOYBEAN GRITS
Authors: AGUILERA J. M. , KOSIKOWSKI F. V. 
Published: August 2006

ABSTRACTChanges occurring in the ultrastructure of soybean grits during thermoplastic or cooking extrusion were studied with the scanning electron microscope. The extruded product was obtained with a Wenger X‐5 laboratory extruder under one set of conditions (feel moisture content: 25%; screw speed: 800 rpm; max barrel temp: 145° C; temp at die: 120°C). At steady state, the extruder barrel was disassembled and samples taken from seven preselected areas along the screw. Comminution and mixing predominate first until cooking temperatures are reached in the last turns of the screw. In this zone, completely disrupted cells are arranged into strands that orient into thin fibrils at the die. Pressure release upon exit of the extrudate from the unit causes radial flow with the formation of new, more extended surfaces. Only the combined effect of shear, heat and pressure release is shown to be responsibte for texturization.
IDENTIFICATION OF FD&C DYES BY RESONANCE RAMAN SPECTROSCOPY
Authors: BROWN CHRIS W. , LYNCH PATRICIA F. 
Published: August 2006

ABSTRACTDyes are ideally suited to analysis by a special type of Raman phenomenon called the resonance Raman effect. Raman spectra of the dyes were obtained using the 4880 A laser line with %300 mw power at the sample, using a single pass of the lasar beam for excitation. Presents results of anlayses on FD&C Red No. 2, 4 and 40. identification of food dye in solution‐as well as in solids and emulsions‐with Raman spectroscopy shows great potential since each dye has a unique Raman ‘fingerprint,’ permitting identification at concentrations as low as 5 pm.
PREDICTION OF DIMETHYL SULFIDE PRODUCTION IN TOMATO SERUM
Authors: WILLIAMS MARION P. , NELSON PHILIP E. 
Published: August 2006

ABSTRACTActual concentrations of dimethyl sulfide in tomato serum were compared to levels that were predicted from using previously determined kinetic data. Levels of dimethyl sulfide produced during thermal processing of tomato serum were predicted with a high degree of accuracy. A relationship of time, temperature and percent dimethyl sulfide production from kinetic data was shown.
NEUTRALIZED JUICE OF ACID‐TREATED CARROTS
Authors: STEPHENS THOMAS S. , SALDANA GUADALUPE , LIME BRUCE J. 
Published: August 2006

ABSTRACTThe purpose of this investigation was to determine if the pH of juice from acid‐treated carrots could be adjusted with NaOH to that of juice from water‐treated carrots without the formation of a coagulum and without damage to juice flavor. Juice was extracted from carrots which had been heated 5 min in water or in 0.05N acetic acid. The pH of juice from the acid‐treated carrots was adjusted with NaOH to that of juice from the hot water‐treated cairots. A coagulum did not form in the pH adjusted juice upon processing. As compared with juice from the water‐treated carrots, pH adjusted juice had better flavor and was only slightly more yellow.
A Research Note KINETIC STUDY OF RETROGRADATION OF CASSAVA STARCH GELS
Authors: KIM S. K. , CIACCO C. F. , D'APPOLONIA B. L 
Published: August 2006

ABSTRACTThe kinetics of crystallization of cassava starch during aging were studied at different temperatures using the expression θ= exp(‐ktn), where θ is the fraction of uncrystallized material remaining after time t. The values for the rate constant (k) indicated that the firming process for the cassava starch gels was characterized by a negative temperature coefficient. The Avrami exponent (n) was found to be unity over the range of temperatures studied (2‐30° C), suggesting that the mechanism of starch crystallizatión is instantaneous nucleation followed by rod‐like growth of ciystals.
Yersinia enterocolitica‐LIKE ORGANISMS FROM VACUUM‐PACKAGED BEEF AND LAMB
Authors: HANNA M. O. , ZINK D. L. , CARPENTER Z. L. , VANDERZANT C. 
Published: August 2006

ABSTRACTCharacteristics are presented for Yersiniu enterocoliticu‐like organisms isolated from vacuum‐packaged beef and lamb stored for 21‐35 days at l‐3°C. Isolation of this organism was more frequent after 28 days of storage under vacuum conditions than under nonvacuum conditions (leaker packages). A higher incidence of isolates was obtained from cuts packaged under high vacuum conditions.
DETERMINATION OF ACETALDEHYDE IN APPLE TISSUE BY 2,4‐DINITROPHENYLHYDRAZONE FORMATION
Authors: SMAGULA JOHNM. , BRAMLAGE WILLIAM J. 
Published: August 2006

ABSTRACTSampling involved maceration of apple tissue in acidified 2,4‐dinitrophenylhydrazine, followed by extraction of the carboxyl‐2,4‐DNP‐hydrazones with benzene. Acetaldehyde‐2,4‐DNP‐hydrazone was separated and purified by TLC and quantitatively determined by UV spectroscopy at 354 nm. The identity of acetaldehyde‐2,4‐DNP‐hydrazone was confirmed by mass spectroscopy and gas‐liquid chromatography.
ULTRASTRUCTURE OF BREAD DOUGH WITH YEAST SINGLE CELL PROTEIN AND/OR EMULSIFIER
Authors: EVANS LEAHG. , VOLPE' THERESA , ZABIK MARY E. 
Published: August 2006

ABSTRACTScanning electron microscopy (SEM) was used to determine the influence of sodium stearoyl‐2‐lactylate (SSL) and/or 6% Single Cell Protein (SCP) supplement on dough structure. Dough samples were mixed to optimum development according to farinograph peak times and absorptions before examination by SEM. Supplementation with SCP thickened gluten sheets; contours of starch granules were masked and rupture of gluten increased. Addition of SSL to dough improved gluten sheeting and adding SSL to the SCP dough at least partially counteracted the adverse effects of SCP on the gluten layer.