bluuebunny/crossref_metadata_2025_split huggingface dataset:
NUTRITIVE QUALITY OF FERMENTED COWPEAS (VIGNA SINENSIS) AND CHICKPEAS (CICER ARIETINUM)
Authors: ZAMORA AGNES F. , FIELDS MARION L. 
Published: August 2006

ABSTRACTCowpeas and chickpeas were allowed to undergo natural fermentation for 4 days at 25° C. The microorganisms isolated from cowpeas and chickpeas were Lactobacillus casei, L. leichmanii, L. plantarum, Pediococcus pentosaceus and P. acidilactici. Lactobacillus helveticus was found in chickpeas only. This makes the fermentation chiefly lactic acid. Pathogenic organisms were not found in the system. Relative nutritive value (RNV) and limiting amino acids increased significantly (P < 0.05) in the fermented beans. Niacin decreased significantly (P < 0.05) in both of the fermented beans. Thiamine decreased in fermented chickpeas while riboflavin increased in fermented cowpeas. Trypsin inhibitor decreased significantly (P < 0.05) in both of the fermented beans. Raffinose was eliminated in cowpeas and decreased significantly (P < 0.05) in fermented chickpeas.
HEATING OF CANNED FOOD IN FLUIDIZED SILICA SAND
Authors: STEFFE J. F. , SINGH R. P. 
Published: August 2006

ABSTRACTThe primary objective of this study was to determine the convective heat transfer coefficient which could be expected in a fluidized bed retort when the heating medium was air fluidized silica sand. An average heat transfer coefficient of approximately 329 W/(m2C) was experimentally determined. Curves for heating conduction and convection type foods in a fluidized bed and a rotary steam retort are compared.
PITTING IN CANNED GREEN BEANS: EFFECT OF CULTURAL PRACTICES, TIN COATING, VACUUM, CORROSION ACCELERATORS AND STORAGE CONDITIONS
Authors: DAVIS D. R. , COCKRELL C. W. , WIESE K. F. 
Published: August 2006

ABSTRACTGreen beans grown under different cultural conditions and packed in #25 and #50/25 R‐enameled cans with variations in vacuum and pH and with added Cu, Fe, NaCl, NO3 and NO3 with PO, were visually examined for pitting after storage at 38°C and room temperature. The #25 cans and those with high levels of Cu, Fe NO3 and with low pH values had the most severe pitting. High can vacuum exhibited a protective effect against pitting during short term storage at room temperature. Pitting severity was not affected by heavy Cu(OH)2 sprays during the growing season, but there was an effect between cultivars.
ACCURACY OF COLLEGE STUDENTS' INTENDED ENTREE SELECTIONS FOR FORECASTING PRODUCTION DEMAND
Authors: JOHNSON KAREN E. , VADEN ALLENE G. 
Published: August 2006

ABSTRACTAccurate forecasting, which is essential to foodservice management, is baaed on reliable predictions of food choices. Objectives of this research were to survey intended entree selections of college students and compare actual choices with data of intended selections. Pairing of entree items was a key determinant in reactions of students to the menu items. Degree of certainty and like and dislike of entree items were used to study differences in intended and actual selections. Survey data of intended choices indicated the general pattern of actual selection behavior; however, the data were not sufficiently accurate for precise forecasting.
INFLUENCE OF pH ON Clostridium botulinum CONTROL BY SODIUM NITRITE AND SORBIC ACID IN CHICKEN EMULSIONS
Authors: SOFOS J. N. , BUSTA F. F. , ALLEN C.E. 
Published: August 2006

ABSTRACTThe influence of hydrogen‐ion concentration on the effectiveness of sodium nitrite and/or sorbic acid to control Clostridium botulinum growth during elevated temperature abuse (27°C) of mechanically deboned chicken meat frankfurter‐type emulsions was examined. Toxin production, spore germination (loss of heat resistance) and outgrowth, residual nitrite levels, and total microbial growth (aerobic CFU) were determined at specified times during the incubation period. The effect of sorbic acid (0.2%), alone or in combination with nitrite (40, 156 μg/g), in significantly (p < 0.05) inhibiting spore germination, growth, and toxin production was pH dependent. This effect was not observed at pH values above 6.20 and it increased with decreasing pH. Inclusion of nitrite in the formulation increased the effective pH for sorbic acid inhibition of toxin production. The rapid rate of germination and outgrowth in both control and nitrite‐containing treatments was not influenced by pH in the range examined (5.93‐6.93). When sorbic acid was included in the formulation, there was a slower nitrite depletion during storage. This effect was also pH dependent and it was not observed at higher pH values (7.15). Total microbial growth was affected by decreasing pH, but not by the inclusion of nitrite and/or sorbic acid in the formulation.
CHICKEN BLOOD PLASMA PROTEINS: PHYSICOCHEMICAL, NUTRITIONAL AND FUNCTIONAL PROPERTIES
Authors: DEL RIO DE REYS M. T. E. , CONSTANTINIDES S. M. , SGARBIERI V. C. , EL‐DASH A. A. 
Published: August 2006

ABSTRACTChicken blood plasma protein was prepared by collecting blood during the slaughter of animals using 0.5% sodium citrate solution as an anticoagulant. The blood cells were separated by centrifugation, and the plasma recovered by freeze drying either before or after dialysis. Disc polyacrylamide gel electrophoresis gave a pattern with nine protein bands, which were reduced to seven bands when the sample and gels were treated with urea. Sodium dodecyl sulfate (SDS) gel electrophoresis furnished nine protein bands with molecular weights ranging from 24,000‐l15,000. Gel electrofocusing revealed three protein bands with isoelectric points of 5.7, 5.3 and 4.8, respectively. Digestibility of the proteins was above 90%, and the protein efficiency ratio (PER) was 2.8 in comparison with 2.5 for casein. Addition of plasma to wheat flour for bread making at 2.5 and 5% levels raised the PER of bread from 0.87 to 1.67 and 2.02, respectively.
PENTANE PRODUCTION AS AN INDEX OF. RANCIDITY IN FREEZE‐DRIED PORK
Authors: SEO C. W. , JOEL D. L. 
Published: August 2006

ABSTRACTLevels of hydrocarbon in the headspace over freeze‐dried pork was measured to evaluate rancidity. At the same time, the pork was given to a sensory panel to describe the degree of rancid odor. When the pentane level in the headspace reached about 0.05 μ1, 100% of the. panel described the pork as rancid. In the early stage of rancidity, the pentane production levels were not correlated with the rancid odor scores. However, overall pattern of the pentane production was significantly correlated with that of the rancid scores. The correlation coefficient (0.88) was significant at the 99% level. Serum rubber caps used for sealing the sample containers to facilitate headspace gas sampling absorbed hydiocarbons significantly. The extent of the hydrocarbon absorption increased with increasing chain length of the hydrocarbons, i.e., hexane > pentane > butane > propane. Teflon tape‐covered silicone rubber septa could alleviate this problem.
EFFECTS OF pH AND SODIUM CHLORIDE ON Yersinia enterocolitica GROWTH AT ROOM AND REFRIGERATION TEMPERATURES
Authors: STERN NORMAN J. , PIERSON M. D. , KOTULA A. W. 
Published: August 2006

ABSTRACTThe effects of pH level and sodium chloride concentration on clinical and environmental strains of Yersinia enterocolitica at 3° and 25°C were determined. Bacteriostatic and bactericidal inhibition was observed at 7% w/v sodium chloride at both 3° and 25° C in Brain Heart Infusion Broth. Growth was observed at pH 4.6‐9.0. Clinical strains showed significantly greater tolerance to pH level and sodium chloride concentration than did the environmental strains of Y. enterocolitica at 25° C. These findings suggest that Y. enterocolitica may be resistant to some common methods of food preservation.
GELATINIZATION OF STARCH IN BAKED PRODUCTS
Authors: LINEBACK D. R. , WONGSRIKASEM E. 
Published: August 2006

ABSTRACTScanning electron photomicrographs of starch isolated from white bread, sugar cookies, pie crust, angel food cake, cake doughnuts and cinnamon rolls revealed that the proportion of folded and deformed granules, an indication of the extent of gelatinization and pasting, varied from relatively few granules in sugar cookies to virtually all granules in angel food cake. Starch isolated from angel food cake had no birefringence and was about 97% gelatinized as measured enzymatically, while that from sugar cookies was approximately 91% birefringent and was 4% gelatinized. Starches from other baked products studied had residual birefringence and percent gelatinization intermediate to the values for angel food cake and sugar cookies. Thus starch in the baked products studied ranged from essentially completely gelatinized to that which had undergone very little change.
EFFECT OF GERMINATION ON NUTRITIVE VALUE AND BAKING PROPERTIES OF DRY PEAS, LENTILS, AND FABA BEANS
Authors: HSU D. , LEUNG H. K. , FINNEY P. L. , MORAD M. M. 
Published: August 2006

ABSTRACTDry yellow peas, lentils, and faba beans were germinated under laboratory conditions. Periodic rinsing with water at 2‐hr intervals was effective in controlling microbial growth. Marked increase in ascorbic acid of the legumes was observed during germination. Amino acid contents did not change appreciably after 4day germination. Wheat flour blends containing ungerminated and germinated legume flours at 5, 10, and 15% levels were used in baking studies. Addition of 15% legume flours to bread resulted in only small deleterious effects on loaf volume, crumb grain, and flavor. Germination adversely affected the baking properties of peas and lentils, but not faba beans. Blanching of the germinated peas further impaired its baking properties.
PROCESSING OF CURED MULLET ROE
Authors: HSU W. H. , DENG J. C. 
Published: August 2006

ABSTRACTIn processing of cured mullet roe, the desalting step was required to prepare an acceptable product. When mullet were salted with various levels of solid salt, the data of salt diffusion followed first order kinetics. With a 10% curing salt, the time constant (hr) increased from 42.25 and 45.27 for whole roe and central region, respectively, to 44.39 and 50.07 for those cured with a 20% salt. Cured roe (15% salt for 28 hr and desalted for 6 hr) open sun‐dried (T ≅ 30°C) for 7 days contained 5.1% salt, 26.5% moisture and 0.832 a.
EFFECTS OF MODIFIED PROCESSING PROCEDUFiES ON QUALITY OF SOUTHERN CROWDER PEAS
Authors: FLORA L. F. 
Published: August 2006

ABSTRACTTwo lots of freshly harvested Crowder‐type southern peas were subdivided and processed to study the effects of soaking, exhausting, EDTA, and acidification on percent drained weights, color, texture, and ascorbic acid of canned and frozen peas. Canned peas acidified with citric acid were lighter in color and firmer in texture than nonacidified canned peas. Though peas picked up moisture during soaking, the percent drained weight of canned soaked peas was not significantly different from unsoaked peas. Neither was there any difference in drained weights between blanched and unblanched, exhausted canned peas. Peas exhausted rather than blanched prior to closing were slightly lighter in color and had higher levels of ascorbic acid. Canned peas with EDTA in the brine were lighter in color than peas canned in plain brine. Processing variables affected quality of canned peas more than that of frozen peas.
BOD AND COD DETERMINATIONS ON CITRUS WASTE STREAMS AND COMPONENT PARTS
Authors: CRANDALL P. G. , KESTERSON J. W. 
Published: August 2006

ABSTRACTTriplicate grapefruit and orange samples of about 500 kg each were processed under controlled pilot plant conditions. Composite samples of the wash water and the products of each unit operation were analyzed for oxygen demand by the long chemical oxygen demand (LCOD), short‐chemical oxygen demand (S‐COD) and biochemical oxygen demand (BOD). Additionally, samples of grapefruit and orange were washed by hand with 0.4L of H2O/kg fruit before dividing the fruit into six component parts: flavedo, albedo, membrane, juice sacs, seeds, and juice. Samples of fruit were also prepared by grinding the whole fruit in a comminuting machine. The L‐COD values for the pilot plant runs ranged from 68 ppm on the water used to rinse grapefruit before it was washed, to more than 1,180,000 ppm for the dried orange peel. The weight of rinse water was 40% of the fruit weight and dry peel weights were 8% of the fruit weight. For the component parts, the L‐COD ranged from 416 ppm for the rinse water to more than 1.5 million ppm for the grapefruit seeds. Covariance analysis comparing differences in oxygen demand measurements within a cultivar in addition to the differences in percentage of total solids and °Brix is discussed.
LOW VOLTAGE ELECTRICAL STIMULATION OF BEEF CARCASSES
Authors: TAYLOR D. G. , MARSHALL A. R. 
Published: August 2006

ABSTRACTStudies were carried out on the effect of low voltage stimulation of beef carcasses on the onset of rigor mortis and meat tenderness. One side of each of 14 beef carcasses was electrically stimulated using a step‐wise increase in voltage to a peak of 32V direct current; the other side being used as the unstimulated control. Application of this low voltage treatment produced marked muscle contraction and carcass distortion. The rate of fall of muscle pH (indicating the onset of rigor mortis) was appreciably more rapid in the stimulated than the control sides. Meat samples from stimulated sides assessed by the use of objective and subjective methods were found to be significantly (P < 0.01) more tender than samples from unstimulated sides. The data suggest that low voltage stimulation (32V) of beef carcasses was associated with hastening of rigor mortis and improvement in tenderness comparable to that reported for carcasses subjected to voltages between 11OV and 3600V.
SOME FLAVOR AND COLOR CHANGES DURING LOW TEMPERATURE DEHYDRATION OF GRAPES
Authors: GEE M. 
Published: August 2006

ABSTRACTSeedless grapes were dried at 45‐50°C at air flow rates of 750 fpm to yield a raisin product that differs from sun‐dried grapes in having a lighter color, sweeter flavor, and better sanitation. Development of color in the raisin product is strongly affected by the water activity of the grape tissue during drying. Raisin color can be controlled by adjusting drying time and water activity in and near the skin to affect the enzymatic browning rate. Carbohydrates are converted to free sugars during the drying process and storage. As raisin production is being shifted from solar to mechanical drying, these mechanisms become important.
CONTROL OF pH IN GENERATING CHLORINE DIOXIDE FOR BACTERICIDAL USE IN POULTRY PROCESSING WATER
Authors: LILLARD H. S. 
Published: August 2006

ABSTRACTThis study showed that there is no significant difference in total aerobic counts, fecal coliform levels, and salmonellae incidence of chiller water or broiler carcasses when pH of the chlorine dioxide generating system is controlled with either hydrochloric acid or chlorine gas. Also, there is no difference in mean number of days of shelf‐life of carcasses processed in water treated by either method.
S‐NITROSOCYSTEINE AS AN ANTIOXIDANT, COLOR‐DEVELOPING, AND ANTICLOSTRIDIAL AGENT IN COMMINUTED TURKEY MEAT
Authors: KANNER J. , JUVEN B. J. 
Published: August 2006

ABSTRACTThe effects of S‐nitrosocysteine (RSNO) as an inhibitor of lipid oxidation and as a color‐developing and anticlostridial agent in a comminuted turkey meat product are reported. These effects were compared with those of nitrite on a molecular weight basis. Similar effects were obtained by 25 ppm of nitrite or the corresponding molar concentration of RSNO in color development and inhibition of lipid oxidation in cooked cured meat stored under anaerobic conditions. Transnitrosation between RSNO and hemeproteins occurred in the meat product. Results indicate that as far as the chances for nitrosamines formation are concerned, RSNO cannot be recommended as a substitute for nitrite. In a microbiological medium and in a meat product, RSNO had less anticlostridial activity than nitrite.
DEVELOPMENT OF A SYNTHETIC MEAT FLAVOR MIXTURE BY USING SURFACE RESPONSE METHODOLOGY
Authors: HSIEH Y. P. C. , PEARSON A. M. , MAGEE W. T. 
Published: August 2006

ABSTRACTA synthetic model meat flavor system was developed by panel testing of various meat flavor precursors at different levels by predicting optimum concentrations using surface response methodology. The final flavor system consisted of an autoclaved mixture of simple sugars, amino acids, 5‐nucleotides, glycoprotein, monosodium glutamate, and salt with fat as an optional component. Results demonstrated that the sulfur‐containing ammo acids and simple sugars played an important role in flavor development, whereas, the other components either masked the harsh sulfury taste or enhanced the meaty flavor. The surface response method was shown to be a good technique for predicting the optimal level of components in the formulation, although panelists were not able to differentiate between small differences in the levels of components in the mixture. Subjection of the final formulation to the panel in comparison to five commercial meat flavor extracts and an authentic beef extract showed it to be equal or superior to all of the commercial samples and nearly equal to authentic beef extract.
EFFECT OF POSTMORTEM ELECTRICAL STIMULATION ON BOVINE MYOGLOBIN AND ITS DERIVATIVES
Authors: TANG B. H. , HENRICKSON R. L. 
Published: August 2006

ABSTRACTZone electrophoresis using cellulose acetate membrane as the supporting medium was developed as a method to measure the amount and quantitate myoglobin and its derivatives. Total pigment and total myoglobin concentrations were not affected by electrical stimulation, but different animals and different muscles did influence the total pigment and total myoglobin content. Muscle which had been electrically stimulated showed an increase in oxymyoglobin content. This result was supported by a visual appraisal. Results from visual appraisal also supported the finding that metmyoglobin was lower in both the control and stimulated samples. The electrically stimulated steaks were bright red in color while the control samples were dark purplish red.
NUTRITIONAL EVALUATION OF PROTEIN IN DRY SAUSAGES DURING THE FERMENTATION PROCESS WITH SPECIAL EMPHASIS ON AMINO ACID DIGESTIBILITY
Authors: ESKELAND BJODNE , NORDAL JOHN 
Published: August 2006

ABSTRACTEvaluation of the nutritional quality of the protein has been performed during the fermentation procedure of dry sausage. The criteria used are net protein utilization (NPU), true digestibility of protein, and true digestibility of the single amino acids. The digestibility of the protein increased from 92.0 to 94.1% and NPU from 73.8 to 78.7% during the fermentation process. During the fermentation process of 22 days, the level of amino acids increased and so did the true digestibilities of the individual amino acid components. The largest increase in digestibility by fermentation was observed for threonine (4.2% units) followed by methionine, while of the nonessential, alanine had the greatest increase, followed by glycine, proline, serine, and aspartic acid.
THEORETICAL ANALYSIS OF THE RELATIONSHIP BETWEEN MECHANICAL HARDNESS AND ITS SENSORY ASSESSMENT
Authors: PELEG M. 
Published: August 2006

ABSTRACT“Hardness” is mainly perceived through the forces that the fingers, jaws or tongue exert. Since the mechanical resistance of the tissues involved is often comparable in magnitude to that of the, tested object, the mechanical sensitivity must decline at a level determined by the resistance of both tissue and object. Sensory response to mechanical stimulus starts at zero, ends up in saturation or pain and ought to have certain mathematical properties. Superposition of the response intensity and the mechanical sensitivity reveals a theoretical relationship between mechanical hardness and its sensory assessment. This relationship implies that scatter in hardness sensory scores is theoretically inevitable and that there must be a certain hardness range for which each organ has maximum sensitivity.
FLATULENCE IN RATS FOLLOWING INGESTION OF COOKED AND GERMINATED BLACK GRAM AND A FERMENTED PRODUCT OF BLACK GRAM AND RICE BLEND
Authors: REDDY N. R. , SALUNKHE D. K. , SHARMA R. P. 
Published: August 2006

ABSTRACTThe extent of hydrogen production by cooked black gram (Phaseolus mungo L.) seeds and cotyledons, germinated black gram seeds (24 hr), and a black gram and rice (Oryza sativa L.) fermented steamed product (Idli) was investigated with rat bioassay method. Whole black gram seeds had 3.4% verbascose, 0.9% stachyose, traces of raffinose, and 1.5% sucrose, while black gram cotyledons contained 4.0% verbascose, 0.7% stachyose, traces of raftinose, and 1.5% sucrose on dry weight basis. Maximum hydrogen production was obtained with 60% cooked black gram cotyledons in the diet. Germinated black gram seeds and fermented steamed product significantly produced lower flatus than the cooked black gram products. A positive significant correlation (r = 0.90) was found between oligosaccharides of the raffinose family of sugars of black gram and hydrogen production by rats.
WATER‐SOLUBLE PROTEINS OF SELECTED PEARL MILLET GENOTYPES
Authors: GALYEAN R. D. , LANEY J. A. , HARDEN M. , KRIEG D. 
Published: August 2006

ABSTRACTSelected properties of water‐soluble proteins from different pearl millet genotypes were determined. Proteins from pearl millet genotypes containing high, average, and low total protein were compared using gel permeation chromatography (GPC), polyacrylamide gel electrophoresis (PAGE) and selected enzymatic analyses. Genotypes with higher total protein content contained greater proportions of low molecular weight protein. PAGE of GPC fractions yielded at least 20 bands with widely varying mobilities. Lipoxidase and proteolytic enzyme activity was greatest in millet with high protein content. Further research is suggested to determine effects of grain maturity on protein characteristics.
LIPID EXTRACTION CONDITIONS TO DIFFERENTIATE AMONG HARD RED WINTER WHEATS THAT VARY IN BREADMAKING
Authors: CHUNG O. K. , POMERANZ Y. , JACOBS R. M. , HOWARD B. G. 
Published: August 2006

ABSTRACTExtractability of total, nonpolar, or polar lipids from five hard red winter (HRW) wheat flours increased linearly with extraction temperature. Any increases in amounts of total extracted lipids, by varying solvent or extraction temperature, were mainly due to increases in the extracted polar lipids. Proper selection of solvent and/or extraction temperature was of major importance for polar lipid extractability. Extractability of lipid‐phosphorus increased with temperature more rapidly than extractability of lipid‐galactose, and the effect of temperature on the extractability of lipid‐galactose was more pronounced with Skellysolve B or benzene than with acetone or 2‐propanol. The amounts of polar lipids extracted with 2‐propanol by a shaker at 75°C or by a Soxhlet were the most effective in differentiating the HRW flours according to their mixing times. The ratio of nonpolar to polar lipids extracted with petroleum ether or Skellysolve B, which extract free lipids, or the galactose content of free lipids best differentiated the HRW flours according to loaf volume potential.