bluuebunny/crossref_metadata_2025_split huggingface dataset:
Viscoelastic Behavior of Whey Protein Isolates at the Sol‐Gel Transition Point
Authors: LABROPOULOS A.E. , HSU SHAN‐HUI 
Published: August 2006

ABSTRACTThe flow behavior of whey protein isolates (WPI) was studied in systems processed under different conditions. Experiments were undertaken to study effects of heating conditions (temperature/time), pH, solid content, calcium chloride, and guanidinium hydrochloride addition on the gelation of whey protein isolate solutions. The rheological data demonstrated a power‐law frequency dependence of the viscoelastic functions G″ (ω) and G″ (ω) and a frequency‐independent tan δ determined from a multi‐frequency scan of tan δ vs gelling time at the gel point. The power‐law exponents (n) obtained from these dynamic measurements for determining the sol‐gel transition point were between 0.62 and 0.69. Those values suggest a percolation mechanism for the gelation process.
Permeability Properties of Fruit Puree Edible Films
Authors: McHUGH T.H. , HUXSOLL C.C. , KROCHTA J.M. 
Published: August 2006

ABSTRACTThe potential of fruit purees as edible mass transfer barriers was studied. Water vapor and oxygen permeabilities (WVP and O2P) of peach puree films were evaluated at different relative humidities (RH) and temperatures (T). Peach puree was not a good water barrier. Peach and apricot films exhibited lower WVPs than pear and apple films. Calcium addition, RH increases and T decreases resulted in increased WVP values for peach puree edible films. WVPs of peach films were compared with other edible and synthetic films. Peach puree films were good oxygen barriers. RH increases resulted in exponential increases in O2P. Most edible and many synthetic polymers showed higher O2Ps at equivalent conditions.
Occurrence and Flavor Properties of Sinigrin Hydrolysis Products in Fresh Cabbage
Authors: CHIN H.‐W. , ZENG QIAOLING , LINDSAY R.C. 
Published: August 2006

ABSTRACTContrary to a published report, allyl isothiocyanate was confirmed as a major volatile sulfur compound along with 1‐cyano‐2,3‐epithiopropane in dichloromethane extracts of freshly disrupted cabbage tissues resulting from thioglucosidase hydrolysis of allyl glucosinolate (sinigrin). Compared to authentic allyl isothiocyanate which had characteristic sharp, black mustard‐like aroma notes, authentic 1‐cyano‐2,3‐epithiopropane had weak, musty, sulfurous, and mustard‐like aromas. Based on calculations of odor units (Uo) using data from the analysis of disrupted cabbage tissues, allyl isothiocyanate would contribute appreciably (to 245 Uo) while 1‐cyano‐2,3‐epithiopropane would not likely contribute notably (<0.8 Uo) to fresh cabbage flavors.
Determination of Sorbic Acid Diffusivity in Edible Wheat Gluten and Lipid Based Films
Authors: REDL A. , GONTARD N. , GUILBERT S. 
Published: August 2006

ABSTRACTEdible films using wheat gluten as the structural matrix with or without different lipid components and pure lipid films were tested for sorbic acid retention properties. A diffusion mechanism following Fick's first law was identified. An experimental procedure was developed for determining the diffusivity coefficient of sorbic acid in edible films immersed in an aqueous medium. The effect of film composition and temperature was investigated. The diffusion coefficient of sorbic acid in a gluten based film was 7.6 × 10−12 m2/sec. The addition of a lipid component such as acetylated monoglyceride led to a 50% reduction in diffusivity. In a pure lipid film such as beeswax the diffusion coefficient of sorbic acid was 2.7 × 10 −16m 2/sec. The effect of temperature could be described by an Arrhenius type model, with activation energy ranging from 30.0 to 39.8 kJ/mole.
Immersion Chilling and Freezing: Phase Change and Mass Transfer in Model Food
Authors: LUCAS T. , RAOULT‐WACK A.‐L. 
Published: August 2006

ABSTRACTThe influence of immersion chilling and freezing process variables (temperature, concentration, agitation) on phase change and salt gain, was studied on a gelatin gel dipped into a NaCl solution, with particular emphasis on unsteady state (first hour). Under freezing conditions, water loss was <2 g/100g initial gel and salt gain remained low (<1 g/100g initial gel). Salt penetration was hindered by formation of an ice barrier, which was favored by high concentration and low temperature. Under chilling conditions, salt gain was higher (up to 2 g/100g initial gel), and was enhanced when temperature or concentration increased.
Accelerated Postmortem Aging of Beef Utilizing Electronbeam Irradiation and Modified Atmosphere Packaging
Authors: LEE MOOHA , SEBRANEK J. , PARRISH F.C. 
Published: August 2006

ABSTRACTThe combined effects of electron‐beam irradiation and modified atmosphere packaging (MAP) with 25% CO2 and 75% N2 were examined. Steaks from prerigor beef longissimus (lumborum and thoracis) were prepared, placed in MAP, irradiated with 2 kGy, and stored at 15°C or 30°C. Postrigor longissimus steaks from the other half of each carcass were vacuum‐packaged and stored at 2°C. Analysis for tenderness, lipid oxidation, color, and microbial growth were conducted over 2 wk. Aging irradiated prerigor beef at 30°C for 2 days with MAP resulted in similar Warner‐Bratzler shear values as conventional wet aging at 2°C for 7 or 14 days, and steaks did not show discoloration, lipid oxidation, or microbial spoilage.
Beef Marbling and Color Score Determination by Image Processing
Authors: GERRARD D.E. , GAO X. , TAN J. 
Published: August 2006

ABSTRACTSixty steaks with various degrees of marbling and color were subjected to sensory evaluation and image processing. Marbling and color scores were assigned to each steak with USDA marbling score cards and a lean color guide. Images were recorded for each steak under the same conditions as used for sensory analysis. Steak images were processed for color and marbling characteristics. Image processing effectively predicted the lean color (R2= 0.86) and marbling scores (R2= 0.84). Image processing was an effective tool for determining USDA quality attributes of fresh meat.
UHT‐Sterilized Peanut Beverages: Kinetics of Physicochemical Changes during Storage and Shelf‐Life Prediction Modeling
Authors: RUSTOM ISMAIL Y.S. , LÓPEZ‐LEIVA M.M. , NAIR BABOO M. 
Published: August 2006

ABSTRACTStrawberry‐flavored (S04) and chocolate‐flavored (C04 and C20) peanut beverages UHT‐sterilized (137 °C, 4 sec or 20 sec) and aseptically filled in Tetra Briks were stored for 6 mo at 5, 20 and 35 °C. Sensory characteristics and kinetics of physicochemical changes were studied. The changes were of zero (pH of S04, and sedimentation and homogenization indices of all beverages) and first (pH of C04 and C20, viscosity and color lightness of all beverages) order. Reaction rate constant and Gibb's free energy increased with temperature. Activation energy followed Arrhenius equation. Deterioration in beverage sensory qualities highly correlated with increase in sedimentation index and decrease in pH and emulsion stability. Shelf‐life prediction models were constructed based on sensory and kinetics data. The shelf‐life was estimated to be 4–7 mo for beverages stored at 30–35 °C.
Control of Bacillus cereus Spores and Spoilage Microflora in Sous Vide Chicken Breast
Authors: TURNER B.E. , FOEGEDING P.M. , LARICK D.K. , MURPHY A.H. 
Published: August 2006

ABSTRACTSafety of sous vide chicken breast with respect to Bacillus cereus and effect of processing parameters on natural microflora were evaluated. B. cereus, a facultatively anaerobic sporeformer, may cause foodborne illness and has been isolated from poultry. Product was inoculated and processed to 77°C or 94°C. Populations were reduced by 0.5‐ to 1.0‐log and by 3‐log in products heated to 77°C and 94°C, respectively. Spores germinated within 1 day at 10°C yet detectable changes in populations were not evident through 28 days storage. Lactate did not influence B. cereus populations or spore germination. Natural microflora was reduced by processing and remained low through 28 days storage at 4°C and 10°C.
Accelerated Fermentation Process for the Manufacture of Fish Sauce Using Histidine
Authors: SANCEDA NORLITA G. , KURATA TADAO , ARAKAWA NOBUHIKO 
Published: August 2006

ABSTRACTAddition of histidine accelerated hydrolysis of fish protein during fermentation in the manufacture of fish sauce and after 4 mo fermentation yielded a product typical of traditional fish sauce. The liquefaction rate of the histidine‐treated sauce was faster than that of the control. The degree of hydrolysis was much greater in the histidine‐added sauces than in the control. Most amino acids were higher in the histidine sauces compared to commercial patis sauce (as reference). Addition of histidine to the fish mixture during fermentation did not increase the histamine content of the sauces.
Continuous Fermentation of Worcestershire Sauce by Trickle Bed Bioreactor Using Comb‐Shaped Ceramic Carriers
Authors: FUKAYA T. , FURUTA Y. , ISHIGURO Y. , HORITSU H. , TAKAMIZAWA K. 
Published: August 2006

ABSTRACTA two‐step fermentation process using Saccharomyces cerevisiae OC‐2 (wine yeast) was studied. The first step, to multiply and immobilize yeast cells, was carried out by batch method (7 days) in a trickle bed bioreac‐tor. In a second step, the substrate was continuously fermented by immobilized and free yeast cells in the same bioreactor. Continuous fermentation resulted in retention of 3% (W/V) of ethanol, 50 mg/L of isoamyl alcohol and 6 mg/L of β‐phenethyl alcohol (the major aromatic components of fermented Worcestershire sauce). Maximum ethanol productivity was retained at 4.1–4.2 g/L/hr under continuous operation with immobilized yeasts, 3.2‐fold higher than with the batch system.
Qualitative and Quantitative Textural Assessment of Cooked Ground Beef Patties
Authors: SPADARO VICTORIA , KEETON JIMMY T. 
Published: August 2006

ABSTRACTCohesiveness of extruded, sliced hamburger patties from two manufacturers was studied in relation to cooking performance. Tensile determinations of ultimate strength and toughness were related to cohesiveness as measured with an Instron Universal Testing Machine. Light and environmental scanning electron microscopy was used to relate physical and macroscopic observations. Very cohesive samples had values of ultimate strength 7>1.45N and toughness >3.70 × 10−4J, and noncohesive samples had values of ultimate strength <0.90N and toughness <1.50 × 10−4J. Tensile results allowed discrimination between levels of cohesiveness among ground beef patties and could serve as a monitoring device to ensure consistency and indicate failure of the product at the serving outlet.
Xanthan, Hydroxypropyl Methyl Cellulose and High Fructose Corn Syrup Sensory Effects in a Reduced Calorie Syrup Model
Authors: FRYER LEANN C. , ARAMOUNI FADI M. , IV EDGAR CHAMBERS 
Published: August 2006

ABSTRACTReduced calorie fruit syrup model systems were prepared using xanthan (0.01–0.49%), hydroxypropyl methyl cellulose (HPMC) (0.2–0.8%), and high fructose corn syrup (HFCS) (33–43% soluble solids). A central composite design was used to formulate 15 different products for study using response surface methodology (RSM). The model syrups were tested for viscosity; pH; percent solids; and the following sensory attributes: pourability, thickness, slipperiness, absorption into pancakes, sweetness and off‐flavors. Viscosity, pourability, slipperiness, and absorption into pancakes highly correlated with each other. Higher gum levels increased viscosity and slipperiness but decreased pourability and absorption into pancakes. Increased solid levels were associated with decreased viscosity and slipperiness. Sweetness perception was not affected.
Starch Noodle Quality as Related to Potato Genotypes
Authors: KIM YOUNG S. , WIESENBORN DENNIS P. 
Published: August 2006

ABSTRACTStarch noodles were prepared using potato starch from 8 genotypes, mung bean starch, mung bean‐potato starch blends, and sweet potato starch. The cooking quality of noodles from selected potato starches compared well with commercial starch noodles. Of the unblended potato starches, Mainechip exhibited cooking quality similar to commercial starch noodles with respect to cooking loss, cooked weight, and ?rmness. Appearance and texture of starch noodles from three genotypes (E55‐35, Mainechip, and Shasta) were evaluated by a trained sensory panel. Noodles made from unblended potato starches had higher glossiness and transparency than those from other starches. Noodles from both un‐blended and blended Mainechip starch had the highest press and elasticity.
Posterior capsular opacification in diabetic and nondiabetic canine patients following cataract surgery
Authors: Bras I. Dineli , Colitz Carmen M. H. , Saville William J. A. , Gemensky‐Metzler Anne J. , Wilkie David A. 
Published: August 2006

AbstractPosterior capsular opacification (PCO) is the most common postoperative complication of contemporary cataract surgery. Limited information is available regarding PCO formation and factors that influence PCO development in the dog. Two hundred sixty‐five eyes (144 from diabetic dogs and 121 from dogs with breed‐related cataracts) were prospectively evaluated for PCO formation for up to 12 months postoperatively. The mean age of all dogs in the study was 7.77 years and diabetic dogs were significantly older than dogs with breed‐related cataracts. There were 73 males (61 neutered, 12 intact) and 74 females (70 neutered, 4 intact) in the study. Statistical analysis was performed based on age, breed/size, gender, stage of cataract at the time of surgery, PCO score at each time point, breed‐related vs. diabetic cataract, right eyes compared to left eyes, and presence/absence of uveitis. Age and gender did not significantly influence PCO formation. Small and medium‐sized breeds developed significantly more PCO in comparison to the large/giant breeds at 2 weeks and 2–4 months postoperatively, but the differences were not significant at later time points. There was an overall significant increase in PCO formation in eyes with early immature cataracts when compared to other stages of cataract up to 4 months postoperatively but not at later time points. There were no statistical differences in PCO score at 6 months or at 1 year postoperatively in eyes with breed‐related and diabetic cataracts. Right eyes did not differ from left eyes in PCO score. PCO score significantly increased over time in breed‐related and diabetic groups and in the overall population. No difference was found in the degree of PCO formation in eyes with inflammation prior to or after surgery compared with those without inflammation. In summary, age, gender, presence of inflammation, and cause of cataract (breed‐related vs. diabetes mellitus) do not influence the development of PCO in canine cataract dogs. Small and medium‐sized breeds develop significant PCO earlier than larger breeds. It is important to note that all eyes from all dogs in this study developed PCO in a time dependent manner.
The effect of elective phacofragmentation on central corneal thickness in the dog
Authors: Lynch Gwendolyn L. , Brinkis Julius L. 
Published: August 2006

AbstractObjective To characterize the short‐ and intermediate‐term effects of elective phacofragmentation on central corneal thickness (CCT) in the dog.Methods Forty‐three dogs (66 eyes) undergoing elective phacofragmentation cataract surgery over an 8‐month period at a single private ophthalmology referral clinic were enrolled in the study. Central corneal thickness was measured by ultrasonic pachymetry just prior to surgery, 1 day following surgery, 1 week postoperatively, 1 month postoperatively, and more than 2 months postoperatively. Statistical comparisons were made using descriptive and inferential statistical methods with a level of significance set atP < 0.05.Results The initial mean CCT of 611 µm increased dramatically to 741 µm 1 day postphacofragmentation. Mean CCT remained slightly elevated (666 µm) at 1 week postoperatively, but became indistinguishable from preoperative measurements by 1 month postsurgery (626 µm) and remained so at the > 2‐month time period (618 µm). The change over time and trends remained statistically significant and remarkably similar, even when adjusted separately for age, gender, surgeon status, diabetic status, cataract type, and total surgery time (allP < 0.0001). Corneas of diabetic dogs were thicker than those of nondiabetic dogs at all time periods, and the overall effect of diabetic status was significant (P = 0.016). There was a sharper increase from the preoperative to 1‐day postoperative CCT in the diabetic group compared to the nondiabetic group. The mean CCT of the pseudophakic group took longer to return to baseline than the aphakic group. The mean CCT of the foldable intraocular lens (IOL) group took longer to return to baseline than both the rigid IOL and aphakic groups. Dogs with documented in‐hospital postoperative intraocular pressure spikes (> 25 mmHg) developed a greater 1‐day postsurgical increase in CCT. It appears that there was a sharper decrease in mean CCT from 1 month to more than 2 months postoperatively in the postoperative hypertension group.Conclusions Elective phacofragmentation cataract surgery results in an increase in CCT in dogs, but this increase is transient. Particular care may be indicated to protect the endothelium of diabetic patients undergoing phacofragmentation. These data do not clearly support an advantage of the small‐incision cataract surgery made possible by the use of foldable IOLs.
The effect of a topical antioxidant formulation including N‐acetyl carnosine on canine cataract: a preliminary study
Authors: Williams David L. , Munday Patricia 
Published: August 2006

AbstractObjective  To determine the efficacy of a topical antioxidant formulation including N‐acetyl carnosine in the treatment of canine cataract in a preliminary nonplacebo, controlled, unmasked study.Animals studied  Thirty dogs of varying breeds and ages with a spectrum of lens opacities ranging from nuclear sclerosis to total mature cataract.Methods  Dogs were treated three times daily with topical 2% N‐acetyl carnosine in a buffered vehicle containing the antioxidants glutathione, cysteine ascorbate, l‐taurine and riboflavin (Ocluvet™, Practivet, Phoenix, AZ, USA). Dogs were examined prior to treatment and at 2, 4 and 8 weeks during treatment, by direct and indirect ophthalmoscopy and slit‐lamp biomicroscopy after pharmacologic pupil dilation. Photographic documentation of lens opacity was achieved by retroillumination photography, with three photographs taken at each examination time‐point. A lens opacification index (LOI), determined by integration of the grayscale level of each pixel across the image, was evaluated by computerized image analysis of digitized images. Alteration in mean LOI was determined for each animal, having normalized the initial LOI.Results  Fifty‐eight eyes of 30 dogs were evaluated, 22 with mature cataract, 13 with immature cataract, 9 with cataract associated with other intraocular disease such as uveitis and 14 with nuclear sclerosis alone. One dog was unilaterally anophthalmic after previous enucleation and one had a phthytic eye after previous uveitis‐induced glaucoma. Image analysis showed a reduction in mean LOI in all cataract groups (mean resolution in opacity of 2.3 ± 0.33% for all cataracts), although this was only statistically significant in those eyes with immature cataract (mean resolution of opacity 4.5 ± 0.33%) or nuclear sclerosis (mean decrease in opacity 5 ± 0.37%). Reduction in lens opacity was seen in eyes with mature cataract (0.5 ± 0.4%) and in miscellaneous cataract associated with intraocular inflammation (1.3 ± 0.4%), but these changes were not statistically significant. Owner evaluation of visual capability, however, suggested improvement in vision in 80% of cases by the end of the study.Conclusion  This study demonstrates some marginal reduction in lens opacification in a substantial number of cases of canine cataract with the use of a topical nutritional antioxidant formulation including N‐acetyl carnosine. Lens opacification was improved with treatment in eyes with immature cataract or nuclear sclerosis while in eyes with mature cataract or cataract with associated intraocular inflammatory pathology less reduction was seen.
Keratometry, biometry and prediction of intraocular lens power in the equine eye
Authors: McMullen Richard J. , Gilger Brian C. 
Published: August 2006

AbstractObjectiveTo determine ocular dimensions (A‐ and B‐scan ultrasound) and corneal curvature (radius of corneal diameter determined in B‐scan ultrasound) in the equine eye and to calculate the appropriate dioptric power for a posterior chamber intraocular lens (IOL) necessary to achieve emmetropia in the eyes of horses undergoing lens extraction.Animals Fourteen clinically normal adult horses of various breeds. Additionally, for comparison, one American Miniature colt foal, and one 2.5‐year‐old Shire gelding were examined.Procedure B‐scan ultrasound was performed on one eye from each horse. One eye from both the Shire and the American Miniature were examined for comparison. Data from ultrasound (globe measurements and corneal curvature), and the estimated postoperative IOL positions were entered into theoretical IOL formulas (Binkhorst and Retzlaff theoretical formulas) in order to calculate the predicted IOL strength required to achieve emmetropia after lens extraction in horses.Results Mean axial length of globes was 39.23 mm ± 1.26 mm, mean preoperative anterior chamber depth (ACD) was 5.63 ± 0.86 mm, and mean lens thickness was 11.75 ± 0.80 mm. Predicted postoperative ACD (PACD) was calculated as the ACD plus 50% of the lens thickness. Additionally, PACD 2 mm anterior and 2 mm posterior to the center of the lens were calculated in order to evaluate the effect of IOL position on its required refractive power. Required IOL strength calculated, using the three values for the predicted postoperative ACD, was 29.91 D ± 2.50, 29 D ± 2.52 (center of lens); 27.13 D ± 2.27, 26.33 D ± 2.20 (2 mm anterior to center of lens); and 33.18 D ± 2.78, 32.24 D ± 2.68 (2 mm posterior to center of lens) with the Binkhorst and Retzlaff theoretical formulas, respectively.Conclusions An IOL of substantially lower diopter strength than that needed in either dogs or cats is required to achieve emmetropia after lens extraction in adult horses. IOL strength of approximately 30 D, depending on where the IOL ultimately comes to rest, will probably be required.
Clinical features and outcomes of phacoemulsification in 39 horses: a retrospective study (1993–2003)
Authors: Fife Tina M. , Gemensky‐Metzler Anne J. , Wilkie David A. , Colitz Carmen M. H. , Bras I. Dineli , Klages Deborah C. 
Published: August 2006

AbstractObjective To identify visual outcome and postoperative complications following phacoemulsification of equine cataracts.Animals Records of 39 horses (55 eyes) with cataracts were reviewed.Methods Eyes with cataracts removed by phacoemulsification were included in the study. Data collected included age, breed, sex, stage and etiology of cataract, unilateral vs. bilateral involvement, and ultrasound findings. Horses were grouped by etiology of the cataract. Visual outcome and complications were evaluated for each group and the overall population.Results Immediately postoperatively 46 out of 47 eyes (98%) were sighted. Four weeks postoperatively 23 of 29 operated eyes (79%) were sighted [13/18 (72%) eyes with congenital/juvenile onset, 6/6 (100%) eyes with traumatic and 4/5 (90%) eyes with uveitis‐induced cataracts], with 18 eyes lost to follow‐up. The most common postoperative complications included corneal edema (19 eyes/40%), fibrin in the anterior chamber (11 eyes/23%), postoperative ocular hypertension (9 eyes/19%), synechia/dyscoria (9 eyes/19%), and hyphema (7 eyes/15%).Conclusions Prognosis for vision is favorable for horses following phacoemulsification and planned posterior continuous tear circular capsulorrhexis. Success rates depend on age of patient, cause of cataract and pre‐existing intraocular disease. The highest success rate occurred in eyes with traumatic cataracts.