bluuebunny/crossref_metadata_2025_split huggingface dataset:
Recovery and Separation of 1‐Octen‐3‐OI from Aqueous Solutions by Pervaporation through Silicon Membrane
Authors: VOILLEY A. , CHARBIT G. , GOBERT F. 
Published: August 2006

ABSTRACTThe membrane selected was made of silicon rubber, a dense material. This should yield good selectivity but rather poor membrane permeability as compared to microporous materials. The experimental results showed good selectivity and rather good permeability. Based on the Yamane theory, developed for microporous membranes, a model was developed, taking into account the specificity of transfer within dense polymers.
Evaluation of Heated Frying Oils Containing Added Fatty Acids
Authors: HANDEL A. PHILIP , GUERRIERI SHIRLEY A. 
Published: August 2006

ABSTRACTFrying oils (corn, lightly and highly hydrogenated soybean and tallow) were heated 24 hr at 200°C and acid value and percentage polar compounds measured. Fatty acids (stearic, oleic and linoleic) were added to the oils at 1 and 5% levels to determine their effect on oil quality. Corn oil formed acidic and polar compounds at faster rates than the other oils. With 5% fatty acids added, acid value decreased because acidic compounds evaporated faster than they were formed. Polar compound formation generally increased with fatty acid addition in corn oil and lightly hydrogenated soybean oil and decreased in highly hydrogenated soybean oil and tallow.
Effect of Biot Number and Freezing Rate on Accuracy of Some Food Freezing Time Prediction Methods
Authors: PHAM Q.T. , WILLIX J. 
Published: August 2006

ABSTRACTExisting food freezing time prediction methods yield widely differing results at high Biot numbers (internal resistance controlling), a situation that could not be previously resolved due to lack of data. Freezing tests were carried out on slabs of Tylose gel in a plate freezer to obtain more data, which alone and in combination with previous data, were used to test the methods of Cleland and Earle, Hung and Thompson, Pham, and finite differences. Good agreement was obtained with Pham's methods and with finite differences. Biot number, freezing rate and supercooling had negligible effect on the accuracy of these methods. The accuracy of the finite difference method has been significantly improved by our new thermal property data for Tylose gel.
Standardized Procedure for Measuring Foaming Properties of Three Proteins, A Collaborative Study
Authors: PHILLIPS L.G. , GERMAN J.B. , O'NEILL T.E. , FOEGEDING E.A. , HARWALKAR V.R. , KILARA A. , LEWIS B.A. , MANGINO M.E. , MORR C.V. , REGENSTEIN J.M. , SMITH D.M. , KINSELLA J.E. 
Published: August 2006

ABSTRACTA collaborative study involving nine laboratories was conducted over four years to evaluate a rapid, simple and reliable whipping method for measuring overrun and foam stability. Effectiveness of the method was assessed by measuring the characteristics of foams formed by three protein solutions (5%): sodium caseinate, milk protein isolate, and egg white protein; identifying and systematically eliminating sources of variability. Major sources of variability were protein dispersing technique, the mixer, and the care exercised by the operator during sampling and weighing. The method detected differences in foam stability between egg white, casein and milk protein isolate (pooled SD = 4.5) using different mixers.
Contribution of Protein Flexibility to the Foaming Properties of Casein
Authors: MESTE M. LE , COLAS B. , SIMATOS D. , CLOSS B. , COURTHAUDON J‐L , LORIENT D. 
Published: August 2006

ABSTRACTThe effect of biopolymer flexibility on the foaming properties of casein was investigated. Flexibility was altered by: (1) chemical modification (covalent binding of a monosaccharide on the lysyl residues) or (2) pH change. Electron Spin Resonance was used to measure the reorientational frequency of casein residues labeled with nitroxide radicals. High levels of glycosylation induced increased protein flexibility and improved the foaming capacity. Good agreement was observed between higher values of flexibility and improved surface properties near the isoelectric point.
Velocity Distributions of Food Particle Suspensions in Holding Tube Flow: Experimental and Modeling Studies on Average Particle Velocities
Authors: DUTTA BHASKAR , SASTRY SUDHIR K. 
Published: August 2006

ABSTRACTAverage particle velocities of model food particles were investigated by videotaping particles suspended in sodium carboxymethylcellulose solutions during passage through a transparent holding tube similar in dimension to that of commercial aseptic processing systems. Results indicated the mean normalized velocity of particles was significantly affected by particle Froude number and a dimensionless viscosity. Within the range of this study, particle concentration effects were significant only with respect to standard deviations of distributions. Generalized Reynolds number poorly correlated with mean normalized particle velocity. A mathematical model for particle action was in qualitative agreement with experimental results.
Effect of Dose on Gamma Irradiation Induced Formation of Free Radicals in Freeze‐Dried Natural Actomyosin
Authors: ZABIELSKI J. , SHIEH J.J. , LAKRITZ L. 
Published: August 2006

ABSTRACTFreeze‐dried preparations of actomyosin from chicken breast muscle were irradiated in liquid nitrogen with gamma radiation from a ce‐sium‐137 source at 5, 10, 15, 20, 30, 40, and 50 kGy. The ESR spectra at – 130°C were recorded with an EPR spectrometer. Signal intensities increased linearly with radiation. Analysis of data indicated a ten‐fold rise in dose resulted in an almost seven‐fold increase in number of free radicals generated. Determining the extent of such interaction on a major structural protein can help assess type and extent of reactions which might occur on irradiation of animal products.
Thermal Denaturation and Aggregation of Proteins in Minced Fish as Studied by a Thermomechanical Method
Authors: KOLAKOWSKI EDWARD , WIANECKI MAREK 
Published: August 2006

ABSTRACTA thermomechanical method of heating and mixing, was developed to study directly protein denaturation and aggregation in minced fish. It is based on simultaneous and continuous measurement of torque and temperature in a meat sample mixed while being heated. The torque and temperature were continuously recorded. From curves thus obtained, thermal denaturation temperatures of minced samples from 6 marine fish species were determined. The curves showed 4‐6 peaks at 32‐38°C, 44‐46°C, 52‐56°C, and 62‐75°C, presumably corresponding to denaturation of myosin, actomyosin, sarcoplasmic proteins, and actin, respectively. The temperature range of peak 1 was 4‐5°C higher in fatty fish (herring, mackerel) than in lean fish (cod, blue whiting).
Effect of Frozen Storage and Other Processing Factors on the Quality of Surimi
Authors: HSU S. Y. 
Published: August 2006

ABSTRACTA split plot design was applied to study the effect of frozen storage on the quality attributes of surimi. Gel strength of surimi products was shown to be significantly (P<0.01) affected by storage and its three‐way or lower order interactions with leaching, grinding, setting and heating processes. Whiteness of the fish sausages was significantly (P<0.01) affected by storage and its interactions with leaching, grinding and heating processes. Significant interactions of storage with other process variables implies that the conventional single‐variable‐at‐a‐time strategy is inadequate to optimize the surimi processing system. Storage conditions should be included in optimization.
Changes in Biochemical and Bacteriological Quality of Grass Prawn during Transportation by Icing and Oxygenating
Authors: CHEN HSING‐CHEN , MOODY MICHAEL W. , JIANG SHANN‐TZONG 
Published: August 2006

ABSTRACTLive grass prawns (Penaeus monodon) were iced or oxygenated in cold water and examined for changes in biochemical and bacterial quality during transportation from the farm to the processing plant. The biochemical quality of oxygenated prawns as assessed by volatile base nitrogen (VB‐N), extractable nitrogen (AA‐N), VB‐N/AA‐N ratio, K‐value, water‐holding capacity and sensory results, was superior to that of iced prawn. No distinct differences in inosine 5′‐mono‐phosphate (IMP) ratio, nucleotides profile and bacterial contamination between iced and oxygenated samples were observed.
Chemical Composition and Ice Spoilage of Albacore (Thunnus alalunga)
Authors: PÉREZ‐VILLARREAL B. , POZO R. 
Published: August 2006

ABSTRACTThe protein, lipid, water and ash contents of the liver and different parts of the muscle tissue of albacore, Thunnus alalunga, were measured. Fish were caught at three different seasons and were separated into three size groups for analysis. There were significant differences among the composition of the tissues; size and season also had significant effects. Fish were stored in ice, and scales for the sensory assessment of freshness were developed for raw fish and for cooked meat. Changes in total volatile bases, trimethylamine, and adenine nucleotide decomposition products during storage in ice were measured. Sensory assessments and K index gave the highest correlation with storage time.
Biochemical and Physicochemical Properties of Actomyosin from Pre‐ and Post‐spawned Hake (Merluccius hubbsi) Stored on Ice
Authors: ROURA SARA I. , MONTECCHIA CLAUDIA , GOLDEMBERG A. LíA , TRUCCO RAÚL E. , CRUPKIN MARCOS 
Published: August 2006

ABSTRACTBiochemical and physicochemical properties of natural actomyosin (NAM) from pre‐ and post‐spawned hake stored on ice were studied. At the beginning of storage both reduced viscosity and ATPases activities of NAM from post‐spawned hake were about 3 times higher than those of the pre‐spawned ones, except for the Mg2+‐(Ca2+)‐ATPase. Higher loss of functional components during pre‐spawned hake NAM purification was found compared to NAM from post‐spawned fish. Reduced viscosity and Mg2+‐(EGTA)‐ATPase activity of NAM from both pre‐ and post‐spawned hake decreased following ice storage. SDS‐PAGE patterns of NAM from pre‐spawned hake showed an absence of the myosin heavy chain and the presence of a 160 kDa component at zero time of storage. No proteolysis occurred in ice‐stored fish caught in both gonadal stages.
Differences Between Bamboo Shoots and Vegetables in Thermal Disintegration of Tissues and Polysaccharides Fractionated by Successive Extraction
Authors: FUCHIGAMI MICHIKO 
Published: August 2006

ABSTRACTBamboo shoots were more difficult to disintegrate during cooking than other vegetables (potato, Japanese radish, carrot, burdock, and East Indian lotus). The pectic substances of bamboo shoots were fractionated with three reagents. The uronic acid composition of HCl‐soluble pectin (PA), acetate buffer‐soluble pectin (PB) and sodium hexame‐taphosphate‐soluble pectin (PC) were about 8‐10%, 2‐4%, and 88%, respectively. Conversely, the other vegetables contained only a small amount of PC and completely disintegrated after the extraction of PA and PB; bamboo shoots retained considerable firmness under the same conditions. Acidic polysaccharides in bamboo shoots separated by DEAE‐cellulose column chromatography contained large amounts of neutral sugars. This suggested that the glucose and xylose rich PC (low methoxyl pectin) affected the solubilization of pectic polysaccharides and thermal disintegration of bamboo shoots.
Twin‐Screw Extrusion Modification of a Corn Fiber and Corn Starch Extruded Blend
Authors: ARTZ W.E. , WARREN C. , VILLOTA R. 
Published: August 2006

ABSTRACTSurface response modeling was used to characterize the effect of extrusion processing on the functional properties of corn fiber/corn starch formulations. Process parameters evaluated included screw speed (200‐500 rpm), temperature (90‐150°C) and pH (3‐11). Generally, the water holding capacity of starch increased with increasing extrusion temperature while the water holding capacity of the fiber decreased with increasing extrusion temperature. The foam stability decreased, while the residual moisture increased, with an increase in fiber concentration. X‐ray diffraction profiles indicated that extrusion did not affect fiber crystallinity. No significant changes in the ratio of soluble to insoluble fiber were found as a result of extrusion.
Some Mineral Concentration Modifications during Pea Canning
Authors: RINCÓN F. , ZURERA G. , MORENO R. , ROS G. 
Published: August 2006

ABSTRACTChanges in the mineral content of peas (Pisum sativum, L.) as a function of size during commerical processing were studied. Peas were divided into four levels of maturity, and samples were taken on different sizes of peas at various stages of the canning process. Mineral content was determined by atomic absorption spectrophotometry. significant changes were found in the content of copper, iron, magnesium and zinc during commercial canning, but these were dependent on pea size only in the case of copper, iron and zinc. Highest total losses for copper and zinc were obtained in immature stages while iron losses were highest at mature stages.
Empirical Models for Moisture Sorption Isotherms at Very High Water Activities
Authors: SCHUCHMANN H. , ROY I. , PELEG M. 
Published: August 2006

ABSTRACTPublished moisture sorption data of selected gums, fibers and starch determined at water activities of up to 0.98‐0.99 were fitted by an empirical three parameter model. It had the general mathematical structure of the GAB model but its abscissa's range was expanded from zero to one, to zero to infinity. This was done by substituting In [1/(1 ‐aw)] or aw/(1‐aw) for aw, terms that could be derived from Henderson's and Oswin's models. This hybrid model with either substitution had a particularly good fit to the isotherms part that accounted for moisture sorption at high water activities. The model with the logarithmic transformation, however, appeared to be more practical and to better account for the intermediate part of the moisture sorption isotherm.
Fractionation of Extracts and Crystalline and Non‐Crystalline Proteins from White Kidney Beans (Phaseolus vulgaris) by Ion‐Exchange High‐Performance Liquid Chromatography
Authors: ALLI I. , KERMASHA S. , MEHRAN M. 
Published: August 2006

ABSTRACTSodium hydroxide solution (0.02%) and citric acid solutions (0.08N, pH 5.5, CA1; 0.60N, pH 3.5, CA2) were used to extract proteins from white kidney beans (Phaseolus vulgaris). The extracts were subjected to ion‐exchange high performance liquid chromatography (IE‐HPLC) using a phosphate elution buffer (20 mM, pH 7.0). The charge properties of the protein fractions present in the NaOH extract and the CA1 and CA2 extracts were similar although the relative proportion of total peak area represented by each fraction was different in the different extracts. IE‐HPLC of the isoelectric precipitate (amorphous microstructure) isolated from the CA1 (bipyramidal crystalline microstructure) and the CA2 (spheroidal microstructure) extracts indicated striking differences in the charge properties of the proteins which constituted the isolates. IE‐HPLC also demonstrated that the precipitation processes did not affect the charge properties of the proteins which remained after the proteins were recovered from the different extracts.
Evaluation of Heat‐Damage to Protein by Coomassie Blue G Dye‐binding
Authors: KRATZER F. H. , BERSCH SALLY , VOHRA PRAN 
Published: August 2006

ABSTRACTA rapid, simple method is described which may be useful for determination of heat‐damage to proteins in processed foods. It uses the Coomassie Blue dye‐binding (DB) capacity of food proteins extract‐able in 0.2% KOH, with lysozyme as reference standard. The presence of glucose or lactose was essential to reduce DB capacity of casein on autoclaving. The DB capacity, on dried basis, of fat‐free milk, whole egg, egg white, or blood was reduced rapidly with autoclaving, but not that of gelatin and gluten. The DB capacity of extracted soybean flakes, mung beans and black‐eyed pea beans was reduced gradually as the time of autoclaving was increased.
Combined Effects of Salts and Temperature on the Thermal Destruction of Staphylococcus aureus MF‐31
Authors: TUNCAN ERDAL U. , MARTIN SCOTT E. 
Published: August 2006

ABSTRACTThe combined effects of salts (NaCl and KCl) and heat treatment temperature on the thermal destruction of Staphylococcus aureus MF‐31 was studied by determining the relationships between the decimal reduction time (D value), temperature and each of three parameters (water activity, osmotic pressure and water binding energy) of the heating menstruum. The results demonstrated that the resistance of S. aureus MF‐31 to heat destruction increased as the degree of salt‐water association increased. Salts and heat treatment temperature had an interactive effect on heat resistance; however, increasing the heat treatment temperature made the difference caused by salt concentrations become insignificant.
Degradation Products of 2‐tert‐Butylhydroquinone at Frying Temperature
Authors: KIM C. M. , PRATT D. E. 
Published: August 2006

ABSTRACTDecomposed products of 2‐tert‐butylhydroquinone (TBHQ) at frying temperature in model system were identified and characterized. An attempt was made to determine the functions of the decomposed compounds in foods using model system. Tert‐butylbenzoquinone (TBBQ) was identified as the primary and major oxidation product of TBHQ. Interconversion between TBHQ and TBBQ was the most important role in antioxidant effectiveness and carry‐through effect of TBHQ. Several types of dimers by ether linkage resulting from thermolysis at frying temperature were identified. In addition, significant reactivity of a phenolic antioxidant with the functional carboxyl group of a fatty acid, which might lower antioxidant effectiveness, was determined using a simple model system.
Effect of Post‐Cooking Storage Conditions on Shear‐Force Values of Beef Steaks
Authors: CROUSE J.D. , KOOHMARAIE M. 
Published: August 2006

ABSTRACTOne hundred twenty beef rib steaks were used to determine the effects of post‐cooking storage for 2 or 4 hr at room temperature (22°C) or 4 or 24 hr at refrigerated temperature (2°C) on shear‐force values of 1.3‐cm cores. Steaks were cooked on an electric broiler to 40°C, turned over, cooked to 70°C and subjected to treatments. Neither time of storage nor temperature of storage affected appreciably shear‐force values or variation of shear‐force values within treatments. Valid shear‐force values were obtained regardless of post‐cooking storage conditions.
Emulsifying Effects of Food Macromolecules In Presence of Ethanol
Authors: BURGAUD ISABELLE , DICKINSON ERIC 
Published: August 2006

ABSTRACTThe influence on droplet size of ethanol present during homogenization was investigated for emulsions stabilized by macromolecular emulsifiers: sodium caseinate, whey protein isolate, gelatin and gum arabic. Emulsions produced with polysaccharide gum arabic had increasing droplet size as ethanol concentration increased, in contrast to the protein‐stabilized emulsions which had decreasing droplet size (up to 20 % ethanol for gelatin and 30 % ethanol for the milk proteins), followed by increasing droplet size with increasing ethanol concentration. Interfacial tension measurements indicated that the emulsifying property of the macromolecules depended on adsorption at the oil‐water/alcohol interface during emulsification.
Effect of High Pressure during heat Treatment on the Wamer‐Bratzler Shear Force Values of Selected Beef Muscles
Authors: BEILKEN S.L. , MACFARLANE J.J. , JONES P.N. 
Published: August 2006

ABSTRACTThe effect on the Warner‐Bratzler shear values of post‐rigor beef muscles of heat treatments ranging from 40 to 80°C with or without concurrent pressure treatment at 150 MPa have been investigated. For muscles in a stretched condition, a decrease in shear values attributed to changes in the connective tissue was found to occur at a higher temperature in the pressure treated samples than in those not pressure treated. For muscles in a contracted condition, a steep increase in shear values with increase in cooking temperature (attributed to myofibrillar toughening) was prevented by pressure treatment. Instead, a decrease in shear values attributed to changes in connective tissue as found in stretched muscle, was then evident.
Some Physical Parameters Involved in the Addition of Inorganic Phosphates to Reduced‐Sodium Meat Emulsions
Authors: KNIPE C. L. , RUST R. E. , OLSON D. G. 
Published: August 2006

ABSTRACTThe effects of preblending, order of addition and the physical state of alkaline phosphates on the stability of reduced sodium chloride (0.75%) meat emulsions were determined. Preblending meat batches with reduced sodium chloride for 16 hr resulted in no significant effect upon the stability of meat emulsions, with or without the presence of alkaline phosphates. However, the addition of sodium tripolyphosphate (STPP) and tetrasodium pyrophosphate (TSPP) significantly improved emulsion stability. Neither the order of TSPP addition in relation to that of sodium chloride nor the physical state of its addition (dry or in solution) affected emulsion stability or the soluble protein level.
Flavor, Texture, Color, and Hexanal and TBA Values of Frozen Cooked Beef Packaged in Modified Atmosphere
Authors: HWANG SYOU‐YU , BOWERS JANE A. , KROPF D.H. 
Published: August 2006

ABSTRACTCooked beef loin slices were packaged with (1) vacuum, (2) 80% N2 and 20% CO2 gas mixture, or (3) air and stored at ‐20°C for 11 wk. Modified packaging of cooked beef improved flavor and odor. After storage and reheating, flavor and aroma of samples in vacuum and N2/CO2 packages were more meaty, less warmed‐over, less cardboardy, and less oxidized and had lower TBA, less hexanal, and less pentanal than those in air‐containing packages. Textural properties of beef were unaffected by packaging treatments. Vacuum‐packaged beef slices had higher HunterLab a values than those in N2/CO2 and air packages.
Subcellular Distribution and Composition of Lipids in Muscle and Adipose Tissues
Authors: SWEETEN M. KINNEY , CROSS H.R. , SMITH G.C. , SMITH S.B. 
Published: August 2006

ABSTRACTSubcellular distribution of fatty acids in the membranes and cytoplasm of muscle and adipose tissues from USDA Select beef carcasses was determined. Cholesterol in subcellular fractions of intramuscular adipose tissue also was quantified. There was a greater percentage of saturated fatty acids in cytoplasmic, than in membrane, fractions of muscle. With the exception of intramuscular adipose tissue, monounsaturated fatty acids constituted a greater percentage of the total lipid in the cytoplasm than in membranes. There was a greater percentage of polyunsaturated fatty acids in the membrane, than in the cytoplasmic, fraction. Cholesterol averaged 118 mg per 100 g intramuscular adipose tissue with 54% in the cytoplasm and 46% in the membranes.
Thermal Gelation Characteristics of Myosin Subfragments
Authors: SANO TAKESHI , NOGUCHI SATOSHI F. , MATSUMOTO JUICHIRO J. , TSUCHIYA TAKAHIDE 
Published: August 2006

ABSTRACTTo elucidate the roles of the head and the tail portions of the molecule in the thermal gelation of myosin, the gelation characteristics of heavy meromyosin (HMM) and of light meromyosin (LMM) were investigated. The aggregation process of HMM corresponded to that of myosin alone in the temperature range above 50°C. Both the dynamic viscoelastic behavior and the aggregation process of LMM agreed fairly well with those of myosin alone in the temperature range up to 45 °C. Therefore, the first development of gel elasticity of myosin was attributable mainly to the tail portion of the molecule and the second was to its head portion.