bluuebunny/crossref_metadata_2025_split huggingface dataset:
Bovine Bone Marrow Lipids
Authors: MILLER G. J. , FREY M. R. , KUNSMAN J. E. , FIELD R. A. 
Published: August 2006

ABSTRACTCharacteristics of marrow lipids in bones from three different anatomical locations (cervical, lumbar, femur) in steers and cows on low energy (range) or high energy (feedlot) diets are reported. Cervical marrow contained the least and femur marrow the most total lipid and triglycerides (TG) were the major type of lipid present in all marrows. Phosphatidyl choline was the major PL present in all marrows. The predominant fatty acids were 16:0, 18:0 and cis 18:1. There were no consistent effects due to anatomical location of bone, diet or sex upon any of the acids measured. TG structures were similar in all marrows and the fatty acid composition of TG from steer marrow resembled that of steer intramuscular TG.
Rehydration of Freeze‐Dried Cultures of Lactic Streptococci
Authors: SINHA R. N. , SHUKLA A. K. , LAL MADAN , RANGANATHAN B. 
Published: August 2006

ABSTRACTCell suspensions (0.2 ml each) of three lactic streptococci were freeze‐dried from distilled water. In order to determine the optimum conditions of rehydration the effect of different factors such as composition, temperature, and pH of rehydrating media on viability of the freeze‐dried cells of the lactic streptococci has been studied. Rehydration of freeze‐dried cells with 10% solution of dextrose, sucrose or reconstituted skim milk at pH 6.5 and 22°C can be recommended as optimum conditions for maximum recovery of viable cells.
Evaluation of the Quality of Cookies Supplemented with Distillers' Dried Grain Flours
Authors: TSEN CHO C. , EYESTONE WILLA , WEBER JEANETTE L. 
Published: August 2006

ABSTRACTDistillers' dried gram (DDG) samples collected from various distillers differed in protein, ash, fat, and fiber contents, and colors. When distiller's dried gram flour (DDGF) was mixed with wheat flour at a 15 or 25% (w/w) replacement level for making sugar cookies, the replacement could decrease the width and thickness and darken the color of sugar cookies. DDGF was found suitable as a supplement for preparing dark‐colored cookies to enrich their protein and fiber contents. Sensory evaluations of 15% DDGF supplemented bar, spice and chocolate cookies showed that they were all acceptable.
Effect of Electrical Stimulation and Steak Temperature at the Beginning of Cooking on Meat Tenderness and Cooking Loss
Authors: HOSTETLER R. L. , DUTSON T. R. , SMITH G. C. 
Published: August 2006

ABSTRACTSix steaks from each of 24 loins (from electrically stimulated and control sides of each of 12 steers) were thawed to produce steak temperatures of 2, 7,13,14,18 or 26°C just prior to cooking. After cooking to 70°C steaks with a starting temperature of 26°C were 30% more tender than those with a starting temperature of 2°C. Electrical stimulation increased tenderness of steaks from all treatments (an average of 23%), and no interaction was found between electrical stimulation and starting steak temperature. Tenderness and cooking loss can be optimized by electrically stimulating carcasses and by starting cookery when steaks have high internal temperatures.
Bread Compressibility as Affected by Slice Thickness
Authors: LORENZ K. , DILSAVER W. 
Published: August 2006

ABSTRACTWhite bread (pup loaves and 1‐lb loaves) were wrapped in moisture‐proof bags, which were sealed, and stored at 10°, 25°, and 50°C for 1 and 3 days, respectively. Compressibility measurements were made on 1, 1.5, and 2.5 cm thick slices of these bread with the Baker compressimeter. The temperature of storage and slice thickness affected compressibility values.
Isolation and Identification of Objectionable Volatile Flavor Compounds in Defatted Soybean Flour
Authors: HSIEH OLIVER A.‐L. , HUANG A.‐S. , CHANG STEPHEN S. 
Published: August 2006

ABSTRACTThe volatile flavor constituents of defatted soy flour were isolated by a specially designed apparatus. The isolated volatiles were fractionated by gas chromatography. The fractions with characteristic beany, grassy, and green odors were identified by infrared and mass spectrometry. A total of 25 compounds was identified, including nine alcohols, six aldehydes, nine ketones, and 2‐pentyl furan. Among the identified compounds, 2‐pentyl furan and ethyl vinyl ketone are probably the key compounds for the beany and grassy odors of the soy flour. All the compounds identified in this study can be postulated as autoxidative decomposition products of soy lipids. Therefore, the presence of these compounds in soy flour might be due to the incomplete removal of lipids in soy flour.
Changes of Aldehyde Levels in Defatted Soybean Extract
Authors: SASAKI RYUZO , OKUMURA KATSUZUMI , KITABATAKE NAOFUMI , KITABATAKE NORIKO , CHIBA HIDEO 
Published: August 2006

ABSTRACTAldehyde levels in defatted soybean extracts were measured by using aldehyde dehydrogenase. The level increased during incubation of flour‐water suspension and its centrifuged extract at pH 6.5, while it decreased markedly at alkaline pHs. This aldehyde‐eliminating activity was observed in 1:5 flour:water ratio, but was not in 1:20 flour:water ratio. 14C‐labelled acetaldehyde added to 1:5 flour:water extract was converted into acetic acid. Fractionation of the extract indicated that a heat‐labile protein and a heat‐stable compound with low molecular weight were required for the aldehyde‐eliminating activity.
Relationship of Mineral Content and Tenderness of Meat from Cattle Differing in Breed, Sex and Age
Authors: MURRAY A. C. , DOORNENBAL H. , MARTIN A. H. 
Published: August 2006

ABSTRACTThe mineral contents and the shear values of raw and cooked meat, respectively, were determined using longissimus dorsi (LD) and semimembranosus (SM) muscles of 100 cattle, 80 of which were approximately 15 months of age and were classified by breed of sire and by sex and 20 of which were mature Shorthorn cows. Correlations between shear values and concentrations of the minerals Cu, Fe, Ca, Zn, Mg, Na and K, indicated that for the LD muscle no correlations were significant (P > 0.05) and for the SM muscle only correlations involving Ca and Fe were significant (P > 0.05). These correlation coefficients, however, were not of a magnitude to encourage the use of mineral concentrations of raw meat for the prediction of cooked beef shear value.
Studies in Lipid Composition and Physical State of Liver and Heart Mitochondria and Microsomes in Pigs Fed on Diets Containing Dried Biomass of Candida lipolytica (Toprina)
Authors: BORGATTI A.R. , LENAZ G. , SECHI A.M. , TRIGARI G. , PAGLIARANI A. , VENTRELLA V. 
Published: August 2006

ABSTRACTThe lipid composition and certain structural and functional features of liver and heart mitochondria and microsomes have been investigated in pigs fed diets containing 0%, 15%, 30%“Toprina” (dried biomass of Candida lipolytica grown on n‐alkanes). The presence of “Toprina” in the diets and its odd‐chain higher fatty acids (HFA) (especially 17:1 and 17:2) in total lipids, phospholipids, and neutral lipids of pig liver and heart mitochondria and microsomes does not result in any variations of membrane fluidity (evaluated by the unsaturation index, the unsaturation index/% of total saturated HFA, and by fluorescence polarization of perylene), nor does it result in changes of mitochondrial ATPase activity, sensitive to membrane lipid composition.
Chemical and Physical Changes in Red Hake Blocks During Frozen Storage
Authors: KELLEHER STEPHEN D. , BUCK ERNEST M. , HULTIN HERBERT O. , PARKIN KIRK L. , LICCIARDELLO JOSEPH J. , DAMON RICKARD A. 
Published: August 2006

ABSTRACTStorage stability of frozen red hake blocks over a 6‐month period was studied under commercial conditions with processing modifications. The rate of DMA formation was significantly greater in samples dipped in polyphosphate and erythorbate compared to a reference (−90°C) or to a 5‐day aged sample. There were no significant differences in the rate of decrease of extractable protein nitrogen over the 24‐week period. A trained sensory panel found samples from aged fish to be generally more acceptable from a flavor and texture stand‐point than the other treated samples. Mechanical shear forces tended to be higher for samples dipped in polyphosphate‐erythorbate and lowest for 5‐day samples among treated fillets. With proper handling red hake fillets may make a satisfactory commercial frozen block.
Antibacterial Effect of Tertiary Butylhydroquinone Against Two Genera of Gram Positive Cocci
Authors: RACCACH M. , HENNINGSEN E. C. 
Published: August 2006

ABSTRACTThe minimum inhibitory concentration (MIC) of tertiary butylhydroquinone (TBHQ) against Pediococcus pentosaceus in a bacteriological medium was 15 μg/ml for 103 to 105 cells/ml and 20 μg/ml for 106 cells/ml. Heat stress and sodium chloride were each synergistic to the inhibitory effect of TBHQ. Production of both L and D lactic acid was inhibited by TBHQ. Fermentation of sucrose was totally inhibited by 5 μg/ml TBHQ as compared to 10 μg/ml TBHQ for L‐arabinose, D‐galactose and maltose and to 15 μg/ml TBHQ for glucose. TBHQ (50 μg/ml) did not inhibit growth of 1.2 × 103 cells of S. aureus z‐88, but 30 μg/ml totally inhibited growth of 3.0 × 103 cells of S. aureus 100 for 36 hr. TBHQ (100 μg/ml) was bactericidal against the latter strain. TBHQ (10–50 μg/ml) slightly inhibited production of nonheat treated nuclease but had little or no effect on heat treated nuclease of S. aureus z‐88.
Mass Balance Model for Enthalpy of Water Binding by a Mixture
Authors: LANG K. W. , WHITNEY R. McL. , STEINBERG M. P. 
Published: August 2006

ABSTRACTA thermodynamic approach was based on sorption data over a wide range of water activity (aw) at each of three temperatures. The hypothesis tested was the total partial enthalpy change for the water of a mixture is equal to the sum of the partial enthalpy changes for the water of the individual ingredients at the same aw. This was tested with sorption data for starch, casein, sucrose, starch:casein (1:l) and starch:sucrose (9:l) at 7.2, 20 and 30°C. Experimental values for the starch:casein mixture were in agreement (±5%) with those calculated from data on the individual ingredients, validating the hypothesis for a mixture of polymers. The starch:sucrose indicated a greater variation as the sucrose concentration increased to saturation.
Comparison of Optimization Techniques for Application to Food Product and Process Development
Authors: NAKAI S. 
Published: August 2006

ABSTRACTThe super‐simplex optimization was modified by incorporating a quadratic regression subroutine. The new algorithm was found to be more efficient in converging at the optimum than the following algorithms: fractional factorial designs, sequential single‐factor search, pattern‐search method, Morgan‐Deming simplex and super‐simplex. The efficiency of the modified super‐simplex optimization was dependent on the‘fitness of the regression equation to the model equation. Response surface analysis was accurate only when the model equation was quadratic factorial and the boundary covered the optimum. When a constraint was imposed to restrict the search within the boundary, unlike other simplex algorithms including the weighted centroid method, the modified super‐simplex algorithm circumvented a problem of the search stalling at the boundary. Since it is not unusual for optimization to be restricted within boundaries, the modified super‐simplex algorithm could be useful in optimizing food processing and analysis. When the modified super‐simplex technique is applied to ‐food research, even higher optimization efficiency could be expected by incorporating backward stepwise multiple regression analysis instead of the quadratic regression subroutine with regression equations of set formulae. To obtain a regression equation fit better to the true response surface, all information, including graphics, should be utilized.
Changes in Soluble and Bound Peroxidase—IAA Oxidase During Tomato Fruit Development
Authors: THOMAS RONNIE L. , JEN JOSEPH J. , MORR CHARLES V. 
Published: August 2006

ABSTRACTSoluble peroxidase activity increased dramatically during the early stages of tomato fruit development, reaching a maximum at the mature‐green stage. Ionically and covalently bound peroxidases were also observed, and the activities of these fractions increased steadily throughout fruit development. IAA (indoleacetic acid) oxidase activity was observed in both soluble and bound fractions and paralleled the peroxidase activity. Tissue homogenates from juvenile fruit caused an extended induction period in IAA oxidation reactions catalyzed by the purified tomato fruit peroxidase, suggesting the occurence of a high concentration of phenolic‐type auxin protectors in this tissue. As the fruit developed, tissue homogenates showed a reduction in the amount of auxin protectors as the IAA oxidizing capacity of the fruit increased.
Thermal Process Calculations for Different z and jc Values Using a Hand‐Held Calculator
Authors: KAO J. , NAVEH D. , KOPELMAN I.J. , PFLUG I.J. 
Published: August 2006

ABSTRACTEquations facilitating the calculation of F, or process time used in the design and evaluation of thermal processes for low‐acid foods packaged in hermetically sealed containers for j, values of 0.4–2.3 and a z value of 10–26°F are presented. The relationships are based on the data presented by Hicks (1958) and Hayakawa (1970). The equations, although complex, can be efficiently used to calculate sterilization values and processing times using presently available programmable calculators. The equations were developed and tested so the maximum error in a calculated result will not be more than 5%.
Effects of Storage on the Bioavailability and Chemistry of Iron Powders in a Heat‐Processed Liquid Milk‐Based Product
Authors: CLEMENS R. A. 
Published: August 2006

ABSTRACTRelative Biological Value (RBV) was determined by hemoglobin repletion after 6 and 12 mo storage of a canned milk‐based product which contained 25% U.S. RDA for iron from either ferric orthophosphate (FOP), electrolytic iron (EI), or carbonyl iron (CI). RBV's for the two elemental iron sources were comparable to the RBV of ferrous sulfate and were significantly greater (P <0.01) than the RBV for FOP after each storage period. Significant differences in RBV's for a given iron source were not observed between the two storage periods. A markedly greater percentage of iron from CI and EI than from FOP was solubilized and found in the ferrous form.
Physical and Chemical Characteristics of Extruded Rice Flour and Rice Flour fortified with Soybean Protein Isolate
Authors: NOGUCHI A. , KUGIMIYA W. , HAQUE Z. , SAIO K. 
Published: August 2006

ABSTRACTTexturized products were produced from rice flour and rice flour fortified with Soy Protein Isolate (SPI) by extrusion cooking. Water absorption capacity (WA) of the extrudates was slightly depressed in the presence of SPI. Scanning electron microscopy revealed that the file structure of the textured products differed subtly from each other and that SPI formed fine strings in the starch matrix. Solubility tests indicated that thermoplastic extrusion processing increased noncovalent interaction and disulfide bonding resulting in decreased protein solubility. 7S subunit of the soy protein seemed more affected than the 11s component. Insolubilization was significantly less when rice flour and SPI were processed simultaneously indicating a sparing effect in their mutual presence.
Influence of Tertiary Butylhydroquinone and Certain Other Surface Coatings on the Formation of Carbonyl Compounds in Granulated Roasted Peanuts
Authors: HOOVER M. W. , NATHAN P. J. 
Published: August 2006

ABSTRACTA 15‐month shelf life study was conducted with granulated roasted peanuts (Arachis hypogaeu L.). The nuts were coated with combinations of 0.01, 0.02, and 0.03% tertiary butylhydroquinone (TBHQ) antioxidant, two fats and an acetylated monoglyceride. Total carbonyls were measured monthly and served as an index of oxidative rancidity. TBHQ combined with citric acid was an effective anitoxidant in inhibiting carbonyl production, while the fats and monoglyceride coatings alone had no significant effect on carbonyl production. Samples without TBHQ exhibited a fivefold increase in total carbonyl content compared with samples treated with TBHQ. Total carbonyl levels of granulated peanuts treated with 0.02% TBHQ, the level presently allowed by the FDA, increased 20% during the 15‐month storage period compared with an increase of 110% for those without TBHQ.
Influence of Dryer Infeed Matrices on the Retention of Volatile Flavor Compounds During Spray Drying
Authors: BANGS WILLIAM E. , REINECCIUS G. A. 
Published: August 2006

ABSTRACTThe retention of volatile flavor compounds (octane, 2‐octanone, octanal, methyl‐2‐octenoate, oct‐1‐en‐3‐ol, octanol, thiophene, 2‐ethylthiophene, thiazole, 2,5dimethylpyrazine, benzaldehyde, 5‐methylfurfural) in model food systems during spray drying was studied. The flavor compounds were added to different model food systems (including malto dextrins DE 10 to 36.5, soy, casein and whey protein based systems and protein/fat systems) at 1 ppm and then spray dried using a Niro Utility Dryer employing centrifugal atomization. Flavor retention was found to be inversely related to DE of the maltrin carrier. Inclusion of protein in the infeed material resulted in better flavor retention than pure maltrin infeeds. Soy protein based model systems were most effective in retaining flavors followed by casein and whey protein based systems. Relative volatility of flavor compounds in different model systems was found to be an important factor pertaining to flavor retention during drying in different infeed materials.
Vitamin Retention During Preparation and Holding of Mashed Potatoes Made from Commercially Dehydrated Flakes and Granules
Authors: AUGUSTIN JORG , MAROUSEK G. A. , ARTZ W. E. , SWANSON B. G. 
Published: August 2006

ABSTRACTThe retention of ascorbic acid, riboflavin, niacin, Vitamin B6 and folic acid in dehydrated potato granules and flakes during home preparation and subsequent extended periods of holding at elevated temperatures on a steam table was investigated. Losses were insignificant with all vitamins during the preparation of the mashed potatoes except for riboflavin in the case of granules and folic acid in the case of flakes. Holding the mashed products on a steam table for up to 1 hr reduced the retentions of ascorbic acid and folic acid to 63% and 56% respectively in mashed potatoes made from flakes. Retention values for ascorbic acid in granules amounted to 66–67% and for folic acid they ranged from 78–86%. The holding period exerted little or no effect on retention of riboflavin, niacin, and vitamin B6.
Oxygen Scavenging from Air in Package Headspaces by Singlet Oxygen Reactions in Polymer Media
Authors: ROONEY MICHAEL L. 
Published: August 2006

ABSTRACTOxygen‐sensitive foods are frequently packaged under vacuum or with inert‐gas flushing. This paper describes a method for oxygen removal from air headspaces in transparent packs by a singlet oxygen reaction in a polymer film. Illumination of a package enclosing a coiled film containing a photosensitising dye and a singlet oxygen acceptor resulted in rapid scavenging of oxygen from the headspace. The results show that the oxygen content of plastic pouches containing air (30 ml) was reduced from 21% to 1% by 6 min illumination. The scavenging rate depended on the light intensity, and the rate of oxygen diffusion into the polymer.
Processing Retort Pouches in Conventional Sterilizers
Authors: ROOP R. A. , NELSON P. E. 
Published: August 2006

ABSTRACTA cylindrical rack was designed to hold four 130 mm × 178 mm retortable pouches. The outer dimensions of the cylinder were 157 mm × 178 mm, identical to a No. 10 can. These dimensions permitted pouch processing in traditional sterilizers that accept cans of this size. Dimensional considerations, pouch orientation, and heat distribution were tested in 100% steam. This racking method was found to provide equal heat treatments to all pouches regardless of horizontal, vertical or rolling orientations. These results suggest the use of various conventional sterilizers for pouch processing with little or no modification.
A Direct Hexane Extraction Process for Glanded Cottonseed
Authors: ZIEGLER G. M. , KADAN R. S. , FREEMAN D. W. , SPADARO J. J. 
Published: August 2006

ABSTRACTA modified filter funnel apparatus was used to determine mass flow velocities for extraction of uncooked glanded cottonseed flakes, and the results were compared with a continuous pilot‐plant‐scale extractor. A mass velocity of 2,000 lb/hr/ft2 or higher (considered adequate for oilseed extraction) was obtained in all cases. Both the initial meat moisture before flaking and the flake moisture during extraction were found to affect the mass velocity. A meat moisture before flaking of less than 9% decreased the mass velocity, probably as a result of increased fines and thus smaller flake size. A high flake moisture (about 9%) during heated‐hexane extraction caused a decrease in mass velocity compared to that of lower‐moisture flakes. The correlation of filter‐funnel mass velocity data to a continuous pilot‐plant extractor confirmed that uncooked flakes can be satisfactorily extracted to yield low residual lipids by using a low solvent‐to‐flake ratio and ambient‐temperature hexane solvent.
Lead Content in Canned Foods Containing Vinegar
Authors: MORAN J. J. 
Published: August 2006

ABSTRACTThe lead contents of various foodstuffs pickled and canned in vinegar were measured using ion selective analysis and microprocessor unit on pre‐nitric acid digested samples. These included cucumber, sauerkraut, mixed pickles, leeks, and mustard greens. Where possible these values were compared with those of the fresh produce or the product pickled and stored in jars. In all cases studied, the fresh or bottled products showed levels well below the legal limit of 2 ppm (Food & Drug Act, Ottawa, 1975). In the case of the canned products all the lead levels were grossly in excess of the legal limit, varying from 5–10 ppm.
Examination of Chili Pepper and Nutmeg Oleoresins Using the Salmonella/Mammalian Microsome Mutagenicity Assay
Authors: BUCHANAN R. L. , GOLDSTEIN S. , BUDROE J.D. 
Published: August 2006

ABSTRACTPast investigations have suggested that various arylalkene spice compounds warrant further study as possible naturally occurring mutagens and/or carcinogens. The present study carried out a detailed examination of nutmeg oleoresin, myristicin, chili pepper oleoresin, capsaicin, and vanillylamine for in vitro mutagenicity using the Salmonella/mammalian microsome mutagenicity assay. None of the materials tested displayed significant mutagenicity over a wide range of concentrations.
Sensory Evaluation of Forage‐ and Grain‐Fed Beef
Authors: CHASTAIN M. F. , HUFFMAN D. L. , BERTRAM S. 
Published: August 2006

ABSTRACTRib roasts, rib steaks, and shoulder roasts from forage and grain‐fed cattle were compared. By means of triangle testing, panelists were able to detect differences between beef from the two feeding regimes. However, no significant preferences were shown for flavor of lean, flavor of fat, tenderness, or juiciness nor were there significant differences in cooking losses. The differences shown did not affect acceptability of forage‐fed beef.