bluuebunny/crossref_metadata_2025_split huggingface dataset:
POLYAMINE CONTENT IN FRESH AND PROCESSED PORK
Authors: NAKAMURA MASAMICHI , WADA YUTAKA , SAWAYA HIROSHI , KAWABATA TOSHIHARU 
Published: August 2006

ABSTRACTA survey on the occurrence of four polyamines, spermine, spermidine, putrescine and cadaverine, in fresh and processed pork has been conducted. The effect of deterioration on the concentrations of these polyamines in pork has been examined, and, in addition, determination was made of these four polyamines in various portions of swine rejected on the basis of having tumors. The concentrations of polyamines per 100g of fresh and processed pork purchased in the areas of Tokyo and Kanagawa Prefecture ranged from 2.0‐6.9 mg for spermine, 0.1‐0.9 mg for spermidine, N.D.‐0.1 mg for putrescine, and N.D.‐0.8 mg for cadaverine. When fresh pork samples were stored at 4° or 20° C, no significant increase in poly‐amine content was observed until the samples reached the initial stage of decomposition. Almost no appreciable difference in the polyamine levels could be observed between the muscle of swine having embryonal nephroma or malignant melanoma, and those taken from healthy swine.
STABILITY OF PHYTOLACCANIN, BETANIN AND FD&C RED #2 IN DESSERT GELS
Authors: DRIVER M. G. , FRANCIS F. J. 
Published: August 2006

ABSTRACTColor stability of phytolaccanin (from Phytolucca americana), betanin (from Beta vulgaris) and FD&C Red #2 was studied in pectin and gelatin gels at ‐28, 4.4, 21 and 38°C. Phytolaccanin and beta‐nin, which are identical chemically, were purified by a solvent extraction process. Both are feasible as colorants for soft (pectin) gels and firm (gelatin) gels but are not as stable as Red #2. Both are slightly more stable in gelatin gels containing pectin, or added citric acid, or ascorbic/citric acid mixtures, at temperatures of 21°C or lower. All three pigments in gelatin gels with added ascorbic/citric acid were unstable at 38°C.
IN VITRO DIGESTIBILITY OF SUCCINYLATED PROTEIN BY PEPSIN AND PANCREATIC PROTEASES
Authors: MATOBA TERUYOSHI , DOI ETSUSHIRO 
Published: August 2006

ABSTRACTSuccinylated and untreated casein were hydrolyzed with pepsin and pancreatin. Neither Nɛ‐succinyllysine nor lysine was detected in the hydrolysate of succinylated casein, although the formation of lysine from untreated casein was detected. The composition of other amino acids from the hydrolysate was similar to that found in the untreated casein. The succinylation of casein suppressed tryptic hydrolysis, but had no influence on chymotryptic hydrolysis. Nα‐tosyl‐lysine‐methylester and its Nɛ‐succinylated derivative inhibited the activity of chymotrypsin to the same extent. Neither carboxy‐peptidases A nor B released Nɛ‐succinyl‐lysine from t‐butyloxycarbonyl‐glycyl‐Nɛ‐succinyl‐lysine. These results reveal that the lysyl bonds of succinylated proteins are not hydrolyzed by proteases present in digestive glands.
IRRADIATION TREATMENT OF ONION POWDER: EFFECTS ON CHEMICAL CONSTITUENTS
Authors: GALETTO W. , KAHAN J. , EISS AI. , WELBOURN J. , BEDNARCZYK A. , SILBERSTEIN O. 
Published: August 2006

ABSTRACTDehydrated onion powders, irradiated to reduce the microbiological load, were analyzed to determine the effect of the gamma‐irradiation on the chemical and nutritional constituents. Attributes tested were volatiles, amino acids, hot water insolubles, color and gross nutrients. Some change was found in amino acid quantities. Hot water insolubles were reduced, while the optical index increased. No gross nutritional changes were detected. Overall, onion powder appears to be very resistant to chemical change when treated with gamma‐irradiation.
PHYTATE‐PROTEIN INTERACTIONS IN SOYBEAN EXTRACTS AND LOW‐PHYTATE SOY PROTEIN PRODUCTS
Authors: de RHAM O. , JOST T. 
Published: August 2006

ABSTRACTThe solubility of phytate and protein in soy extracts as influenced by pH, NaCl, calcium and EDTA was measured. The behavior of phytate is explained in terms of its binding to calcium‐magnesium and/or to proteins. Three processes for preparing low‐phytate soy protein products were derived from this theory, at both the laboratory and pilot plant scale. The nutritional properties of isolates prepared with these processes were examined.
EFFECT OF MOISTURE CONTENT AND TEMPERATURE ON SOME ASPECTS OF NONENZYMATIC BROWNING IN DEHYDRATED APPLE
Authors: RESNIK SILVIA , CHIRIFE JORGE 
Published: August 2006

ABSTRACTDehydrated apple was heat‐damaged at various constant moisture contents and constant temperatures and the optical density at 282 nm (OD282) of its methanol‐water extracts subsequently determined. Moisture and temperature ranges studied simulate the conditions that usually would prevail during air dehydration of apple. It was found that the rate of increase of OD282 which is associated with the presence of 5‐hydroxy‐methyl‐furfural—followed a zero order reaction kinetics m the range of variables studied. The rates of OD282 increase were determined and correlated with moisture content and temperature. The effect of temperature on the rates is reported as apparent activation energies. It was found that the apparent energy of activation increased with decreasing moisture content.
SENSORY EVALUATIONS OF ROASTS FROM BOARS, BARROWS, GILTS AND OVARIECTOMIZED GILTS
Authors: GARDZE CAROL , BOWERS JANE A. , CRAIG JEAN , ALLEE GARY 
Published: August 2006

ABSTRACTRoasts from littermate boars, barrows, gilts and ovariectomized gilts were evaluated by a rating panel and a flavor profile panel. Generally, roasts from boars and barrows had more animal‐like aroma and flavor and were less juicy, tender, and desirable than roasts from gilts and ovariectomized gilts as scored by the rating panel. The profile panel noted an animal aroma in all samples. None of the samples were scored “undesirable” overall by the rating panel.
3,4‐BENZOPYRENE IN CHARCOAL GRILLED MEATS
Authors: DOREMIRE MELINDA E. , HARMON GEORGINA E. , PRATT DAN E. 
Published: August 2006

ABSTRACT3,4‐benzopyrene, found in smoked products, serves as an indicator of the possible presence of other polycyclic aromatic hydrocarbons (PAH) and has been used repeatedly as a quantitative index of chemical carcinogens in foods. The purpose of this study was to determine the presence of BP in charcoal grilled meats and to observe the influence of fat concentration on the accumulation of BP in charcoal cooked meats. TLC showed a distinct blue fluorescence both for samples with BP additions, and for grilled samples, except for turkey with no added fat; no fluorescent spots were observed for controls. BP standards, regardless of concentration, showed a major peak at a constant retention time. Meat extracts for which BP is reported and samples with added BP also gave characteristic peaks.
COMPARISON OF SENSITIVITY OF MICROWAVE AND CONVENTIONAL METHODS FOR MEAT COOKERY
Authors: BALDWIN R. E. , KORSCUGEN B. M. , KRAUSE G. F. 
Published: August 2006

ABSTRACTComparsion of data for two similarly designed investigations of microwave and conventional cooking of meat indicated that differences among sensory scores and shear values were a function of treatment differences and not cooking method. However, there was a trend toward larger F‐values to be associated with data for microwave cooking.
ANALYSIS OF SUGARS IN MILK AND ICE CREAM BY HIGH PRESSURE LIQUID CHROMATOGRAPHY
Authors: WARTHESEN J. J. , KRAMER P. L. 
Published: August 2006

ABSTRACTThe use of high pressure liquid chromatography (HPLC) for the analysis of sugars in ice cream and lactose in whole milk and nonfat dry milk was studied. Sugars were extracted with 80% ethanol‐20% water and analyzed using a μBondapak/carbohydrate column and a refractive index detector. The recovery of lactose was 98% from nonfat dry milk and 97% from whole milk. Fructose, glucose, sucrose, maltose, and lactose were quantified in ice cream. With the exception of maltose, the coefficient of variation for the method was in the range of 0.7‐5.8%. HPLC was shown to be a useful technique for the analysis of sugars in these products.
NITRITE‐LIPID REACTION IN AQUEOUS SYSTEM: INHIBITORY EFFECTS ON N‐NITROSAMINE FORMATION
Authors: KURECHI TSUTAO , KIKUGAWA KIYOMI 
Published: August 2006

ABSTRACTThe chemical interaction of lipids and lipid‐containing foods with nitrite in a mild acidic aqueous system was investigated. Methyl linoleate‐coated silica gel, Intralipid, cow's milk, mayonnaise, yolk and miso reduced a considerable amount of nitrite. Methyl linoleate‐coated silica gel and cow's milk extensively prevented the formation of carcinogenic N‐nitrosamines. It seemed likely that the unsaturated fatty acid residues were responsible for the interaction of lipids with nitrite. Methyl linoleate was changed into two or more unidentified products, neither of which was the hydroperoxides of the ester.
ROLE OF PHOSPHOLIPIDS AND TRIGLYCERIDES IN WARMED‐OVER FLAVOR DEVELOPMENT IN MEAT MODEL SYSTEMS
Authors: IGENE J. O. , PEARSON A. M. 
Published: August 2006

ABSTRACTThe effects of triglycerides and phospholipids on development of warmed‐over flavor (WOF) in cooked meat was studied using model systems from beef and from chicken dark and light meat. Triglycerides, total lipids, total phospholipids, phosphatidyl choline (PC) and phosphatidyl ethanolamine (PE) were added back to the lipid extracted muscle fibers in each system and WOF development was followed by the TBA test and taste panel scores after heating to 70°C and holding at 4°C for 48 hr. Total phospholipids, especially PE, were shown to be the major contributors to development of WOF in cooked meat. The triglycerides enhanced development of WOF only when combined with the phospholipids (as total lipids). Phosphatidyl choline (PC) did not influence WOF in the model system. Changes in the PUFAs of the phospholipids were shown to be related to development of WOF in cooked meat. Addition of 156 ppm of nitrite significantly (P < 0.01) reduced TBA numbers and prevented development of WOF.
PROTEIN EFFICIENCY RATIO AND AMOUNTS OF SELECTED NUTRIENTS IN MECHANICALLY DEBONED TURKEY MEAT
Authors: MacNEIL J. H. , MAST M. G. , LEACH R. M. 
Published: August 2006

ABSTRACTThree types of mechanically deboned turkey meat (MDTM) were obtained from a Pennsylvania poultry processing plant and studied for nutrient composition. Samples of MDTM included meat from turkey breast cages (protein 15.4%, fat 10.2%, moisture 71.3%), turkey racks (protein 13.4%, fat 17.0%, moisture 67.9%), and turkey backs (protein 13.0%, fat 21.7%, moisture 65.9%). Protein efficiency ratios (PER) were determined on each type, and with and without an antioxidant. Material without an antioxidant resulted in gross errors. Adjusted PER values of MDTM treated with an antioxidant were significantly higher than the 2.50 value for the standard casein diet. Amino acids, fatty acids, caloric content and selected minerals were also measured.
NUTRITIONAL EVALUATION OF FOUR VARIETIES OF DRY BEANS (Phaseolus vulgaris, L.)
Authors: SGARBIERI VALDEMIRO C. , ANTUNES PEDRO L. , ALMEIDA LUIZ D. 
Published: August 2006

ABSTRACTProximate composition, globulin, albumin, nonprotein nitrogen and amino acid contents were determined in four varieties of dry bean. Protein and nonprotein nitrogen contents were similar in all four varieties. The lysine was higher in the varieties Rico 23 and Rosinha ‐G2. The sulfur‐containing amino acids were higher in Rico 23. PER, apparent biological value, nitrogen retention and methionine availability were highest in Rico 23 and lowest in the variety Carioca. For these two varieties PER values ranged from 1.32–0.75, apparent biological value from 58.9–39.4%, nitrogen retention from 36.1 ‐ 21.0 mg N retained/rat/day and methionine availability from 40.6–29.3%, respectively. Apparent digestibility was lowest for Rico 23 and highest for Piratä‐1. Piratä‐1 ranked second in all biological parameters, except for methionine availability. Cooking the raw bean did not raise digestibility beyond 66%. Availability of iron was in the range 4–5% for all varieties.
CONDENSED TANNINS OF RAPESEED MEAL
Authors: LEUNG J. , FENTON T. W. , MUELLER M. M. , CLANDININ O. R. 
Published: August 2006

ABSTRACTThe study was undertaken to determine the amount and nature of condensed tannins in rapeseed meal. No condensed tannins were found in rapeseed meats (endosperm plus germ). The hulls, however, yielded 0.1% condensed tannins by 70% aqueous acetone extraction, the bulk of the condensed tannins in the hulls being unextractable by the extractants used. The basic unit of the isolated polymeric flavanols appeared to be leucocyanidin.
A SIMPLE AND RAPID METHOD FOR ESTIMATION OF CONCENTRATION OF TEXTURED SOYBEAN PROTEIN IN RAW BEEF‐SOY BLENDS
Authors: CUNNINGHAM S. D. , DENMAN P. J. , SANDERS W. L. 
Published: August 2006

ABSTRACTTwo batches of raw ground beef were prepared to yield four levels of fat (18, 22, 26 and 30%) and levels of hydrated textured soy protein (TSP) within each of the fat levels of 0, 5, 10, 15, 20, 25 and 30%. The 28 different sample combinations were thoroughly blended and then frozen. 25‐g portions of each sample were then blended with water, filtered and analyzed for soluble carbohydrate content with a spectrophotometer to determine the relationship between absorbance at 490 μm and the actual content of hydrated TSP present in the ground beef. The four fat levels were used to test the potential effect of the fat content on the spectrophotometer readings. It was determined that absorbance values were linearly dependent on the amount of hydrated TSP in the beef‐soy blend. Fat level in the ground beef did not significantly affect spectrophotometer readings. Using the 95% confidence limits, it was possible to estimate soy content in raw beef‐soy blends to ± 3.3%.
EFFECT OF SOAKING TEMPERATURE ON COOKING AND NUTRITIONAL QUALITY OF BEANS
Authors: KON SAMUEL 
Published: August 2006

ABSTRACTCalifornia small white beans were soaked at different temperatures, in 10°C increments, from 20° C to 90°C, until maximum imbibition was achieved. Losses of total solids, N compounds, total sugars, oligosaccharides, Ca, Mg, and three water‐soluble vitamins (thiamin, riboflavin and niacin) were measured and found to be very small at soaking temperatures up to 50°C. An increase in those losses of from three‐ to fourfold was found when the soaking temperature was raised to 60° C or above. Cooking rates followed a bell‐shaped pattern with the peak, longest cooking time, being for beans soaked at 70°C and shortest cooking time for beans soaked at 90° C. Cooking rates corresponded closely to the amount of organic phosphate left in the beans after soaking at the different temperatures.
DEGRADATION OF THE O‐GLYCOSIDICALLY LINKED CARBOHYDRATE UNITS OF OVOMUCIN DURING EGG WHITE THINNING
Authors: KATO AKIO , OGINO KIMINORI , KURAMOTO YUKIKO , KOBAYASHI KUNIHIKO 
Published: August 2006

ABSTRACTβ‐Elimination reaction of the O‐glycosidically linked carbohydrate units of ovomucin was followed by determining the increase of unsaturated amino acid and chromogen of glycopeptide I in alkaline solution. The Arrhenius plot for β‐elimination reaction gave an activation energy of 23 kcal/mol. During egg white thinning the O‐glycosidically linked carbohydrate units were gradually liberated from serine or threonine residues in ovomucin. It was proposed that the liberation of O‐glycosidically linked carbohydrate units might cause the deterioration of ovomucin gel structure during storage of egg.
DETECTION AND QUANTIFICATION OF WHEY INGREDIENTS IN MILK CHOCOLATE USING SDS‐GEL ELECTROPHORESIS AND HIGH‐PERFORMANCE LIQUID CHROMATOGRAPHY
Authors: HEMMATI P. F. , KEENEY P. G. 
Published: August 2006

ABSTRACTSodium dodecylsulfate (SDS)‐polyacrylamide disc gel electrophoresis and high performance liquid chromatography (HPLC) were utilized for identification and quantitative determination of whey powder replaced for whole milk powder in chocolate. SDS‐phosphate buffer allowed complete solubilization of casein and whey proteins in chocolate. Therefore, isolation and fractionation of protein components of chocolate prior to electrophoresis were not required. Localization of protein bands was made possible by staining with Coomassie Brilliant Blue R‐250 after separation. In all chocolate products containing whey powder as a partial replacement for whole milk powder, casein and β‐lactoglobulin (β‐Lg) were completely resolved and yielded sizable peak areas upon densitometric measurement. Therefore, casein as the major milk protein and β‐Lg as the principal protein in the whey protein fraction were chosen for quantitative purposes. Peak area ratios (casein/β‐Lg) for these proteins decreased as the percentage of whole milk powder replaced by whey powder increased, and the relationship was essentially linear. The ratio (casein/β‐Lg) was similar to that of the whole milk powder ingredient only in milk chocolate which did not contain any whey. Lactose, determined by HPLC, increased linearly in chocolate products with increasing percentage of whole milk powder replacement by whey powder.Using casein as a measure of whole milk solids content, the amount of β‐Lg and lactose not belonging to whole milk solids can be used to estimate the type and amount of whey ingredient present in milk chocolate of unknown composition.
AN ANALYSIS OF THE WATER BINDING IN GELS
Authors: LABUZA THEODORE P. , BUSK G. CURTIS 
Published: August 2006

ABSTRACTThe water‐binding properties of four gelling macromolecules (carrageenan, agar, potato starch and gelatin) were studied through measurement of the vapor pressure of water in the gels, suction pressure and Flory‐Huggins x‐value developed by the gel, and reduced mobility of water protons as measured by the spin lattice relaxation time from NMR. The difference in water binding between gels could be explained based on hydrogen bonding of water to specific sites and between water molecules; induced water‐water interactions due to hydrophobic regions on the macromolecule; and dipole interactions of water with the ionic sites on the macromolecule. The suction pressure method shows carrageenan and agar to be the best water binders at low concentrations which is illustrated by a decreased x‐value with increased concentration. Gelatin and starch show opposite behavior. The NMR results indicate a different order of water binding due to the difference in cooperative bonding. In this case agar was the best water binder at low aw and gelatin the poorest. This study shows the difficulty that could arise in using only one index of water binding.
STUDIES ON THE GELATINIZATION RATE OF RICE AND POTATO STARCHES
Authors: KUBOTA KIYOSHI , HOSOKAWA YOSHIHIKO , SUZUKI KANICHI , HOSAKA HIDEAKI 
Published: August 2006

ABSTRACTThe gelatinization rate of rice and potato starches were investigated. The rheological method, using a capillary tube viscometer, was applied for the measurement of the gelatinization degree. The gelatinization rates were measured for the rice and potato starches at temperature ranges of 70˜85 and 60˜63 °C respectively. The rate parameter in the rate equation was given as the Arrhenius equation. The equivalent values of the activation energy for the rice and potato starches were about 14 and 230 kcal/g‐mol respectively. We concluded that the gelatinization rate of starches is limited by the chemical reaction rate and/or the physical transforming rate of starch components with water.
PULSED NUCLEAR MAGNETIC RESONANCE STUDY OF WATER MOBILITY IN FLOUR DOUGHS
Authors: LEUNG H. K. , MAGNUSON J. A. , BRUINSMA B. L. 
Published: August 2006

ABSTRACTTransverse relaxation time (T2) of water protons in wheat flour doughs, an indication of molecular mobility of water, was determined by pulsed nuclear magnetic resonance. The relaxation curves consist of two components with a long and a short T2, corresponding to a more mobile and a less mobile fraction, respectively. The less mobile fraction has a T2 of about 20 msec and accounts for about 0.62g water per g dry solid. These values seem to be independent of flour strength and mixing time. The more mobile fraction increased with moisture content and showed T, value of about 60 msec for most samples. Mixing and addition of salt to the dough resulted in reduced T2.
REFRIGERATED SEAWATER SPRAY SYSTEM MODEL FOR SHRIMP VESSELS
Authors: KOLBE EDWARD 
Published: August 2006

ABSTRACTA mathematical simulation of refrigerated seawater spray cooling of shrimp onboard a vessel is described. The simulation describes compressor and chiller performance and heat transfer between shrimp and recirculating spray water. It also accounts for conduction through the hull and for pump energy. A series of temperature measurements onboard vessels verified the model which can be used to evaluate the sensitivity of cooling rates to changes in equipment or operating procedures.
EFFECT OF SODIUM NITRITE CONCENTRATION AND PACKAGING CONDITIONS ON COLOR STABILITY AND RANCIDITY DEVELOPMENT IN SLICED BOLOGNA
Authors: LIN HWEI‐SHEN , SEBRANEK JOSEPH G. 
Published: August 2006

ABSTRACTColor stability and shelf life of sliced bologna made with various nitrite levels and packaged with different films and vacuum levels have been studied. A maximum (686–737 mm Hg) initial vacuum levels combined with fiims of low oxygen permeability (7.0 ml/m2/24 hr or less) had higher color scores, greater cured pigment conversion and lower TBA numbers. A lower nitrite concentration (50 ppm) was possible while maintaining product characteristics if good barrier films (less than 7.0 ml oxygen/m2/24 hr) and high initial vacuum levels (686–737 mm Hg) were used.
A METHOD FOR THE CONCENTRATION OF PROTEINACEOUS SOLUTIONS BY SUBMERGED COMBUSTION
Authors: LUEDICKE A. H. , HENDRICKSON BRUCE , PIGOTT G. M. 
Published: August 2006

ABSTRACTProteinaceous solutions are difficult to concentrate in conventional facilities, due to denaturation, followed by “bake‐on” of insoluble material on heat exchange surfaces. Vessels used are expensive and difficult to clean and are generally heated by steam from high first‐cost boilers at low fuel utilization percentages, due to, inefficiencies inherent in such units. A technique of concentrating fish hydrolysate (6–8% solids w/w) prepared by enzyme digestion was developed, using submerged combustion. In this method, combustion products of commonly available gaseous fuels are exhausted beneath the liquid surface. Heat transfer is extremely rapid and, since it occurs across bubble film surfaces, there is no bake‐on. Use of secondary air cools the burner surfaces and allows regulation of bulk liquid temperature. Spray‐dried material prepared from the concentrate is a fully functional protein; PER tests show high indices; fish protein averages 100% of the PER for casein. Fuel utilization is excellent; approximately 86% thermal energy input is used for evaporation. Bulk liquid temperatures were controlled from 158–169 °F in concentrating hydrolysate with initial solids contents of 6–8%. Solutions of acidities ranging from pH 2.7–5.9 were concentrated to 30% solids, using commercial propane and compressed air. The cost was approximately $0.02/lb of 30% solids solution. Air‐cooled submerged combustion appears to offer a very efficient method of heating and concentrating heat‐sensitive solutions without incurring the penalties of “bake‐on” and difficult clean‐up. Low first‐cost equipment may be used; the possiblity exists of using disposable tank liners.