bluuebunny/crossref_metadata_2025_split huggingface dataset:
Starch/Sucrose Interactions by Organic Probe Analysis: An Inverse Gas Chromatography Study
Authors: CARRILLO PEDRO J. , GILBERT SEYMOUR G. , DAUN HENRYK 
Published: August 2006

ABSTRACTThe effect of freeze drying of high amylopectin starch was determined with samples of starch dispersed in water with or without solubilized sucrose. The X‐ray diffraction data showed that this treatment disrupted crystalline structures of amylopectin and sucrose exposing additional sites for water sorption. This was shown also by sorption isotherms of the starch alone. The Hylon 7‐sucrose freeze‐dried samples produced a greater effect on sorption than did the corresponding Amioca freeze‐dried mixtures. Organic probe analysis of the starch and starch‐sucrose mixtures indicated that high amylose starches were more reactive with polar organic probes than high amylopectin starches when freeze‐dried. Untreated high amylopectin starches were more reactive with probes in agreement with the water sorption data for a more branched polymer.
Establishing Thermal Processes for Heterogeneous Foods to be Processed Aseptically: A Theoretical Comparison of Process Development Methods
Authors: CHANDARANA D.I. , GAVIN AUSTIN 
Published: August 2006

ABSTRACTA mathematical model for predicting heat transfer into particulate foods processed in a continuous aseptic system was developed. Various approaches were taken to theoretically design thermal processes for a commercially sterile model product. The impact of the thermal treatment on possible nutrient retention and on accumulated microbial effectiveness was assessed. Comparison of the approaches presented indicated that neglecting the thermal contribution of a heat exchanger while scheduling the thermal process for a particle center Fo of 6.0 min could result in an effective Fo of as high as 78 min. In addition, such a conservative approach can result in higher nutrient destruction, 13.6% to 18.6%, instead of 6% to 17% depending on particle size.
Processing and Sensory Properties of Round Pork Bacon
Authors: STITES C. R. , McKEITH F. K. , BECHTEL P. J. , NOVAKOFSKI J. 
Published: August 2006

ABSTRACTPork bellies were cured and assigned to five treatments (n = 10). Round bacon was prepared from tumbled (T), macerated and tumbled (MT), emulsion‐coated and tumbled (ET), or macerated, emulsion‐coated and tumbled (MET) bellies and compared to control slab bacon. Treated bellies were rolled longitudinally and stuffed into fibrous casings. Bacons were smoked and cooked to 55°C. Few differences were observed between treatments for visual characteristics (binding, cured color, fat/lean ratio). Control slab bacon had greater (P <0.05) off‐flavor intensity than all other treatments and MT had the highest (P <0.05) overall acceptability scores. Control slab bacon had lower slicing yield (P <0.05) than all other treatments.
Effect of Storage Temperature on the Stability of Aseptically Packaged Concentrated Orange Juice and Concentrated Orange Drink
Authors: MARCY J. E. , HANSEN A. P. , GRAUMLICH T. R. 
Published: August 2006

ABSTRACTCommercial orange drink concentrate and two orange juice concentrates were aseptically packed in flexible bags and stored at 4°, 15°, 22°, and 30°C for 6 months. Ascorbic acid, nonenzymatic browning and sensory quality were measured monthly. Sensory characteristics for drink concentrate deteriorated after 3 and 4 months at 30°C and 22°C, respectively. Juice concentrates were unacceptable after 2 and 5 months at 30°C and 22°C, respectively. Drink concentrate ascorbic acid loss was greater than juice concentrates at 4°, 15°, and 22°C. Changes in nonenzymatic browning as measured by Hunter color and by absorbance at 420 nm were similar to changes in other containers. The quality of refrigerated aseptic drink (15°C) and juice (4°C) was similar to frozen concentrates (−18°C).
Dynamic Viscoelastic Behavior of F‐actin on Heating
Authors: SANO TAKESHI , NOGUCHI SATOSHI F. , MATSUMOTO JUICHIRO J. , TSUCHIYA TAKAHIDE 
Published: August 2006

ABSTRACTAlthough a relatively large amount of actin is contained in myofibril, the role of F‐actin in the thermal gelation of muscle proteins has been little studied. We investigated the dynamic viscoelastic behavior of F‐actin on heating to clarify the role of F‐actin in the thermal gelation. F‐actin did not form an elastic gel on heating but did turn into a curdy matter. In addition, F‐actin showed no development either of the storage modulus or the loss modulus during a rise in temperature. These results suggest that F‐actin negatively affects the gel formation of fish muscle proteins.
Changes in Quality of All‐Beef and Soy‐Extended Patties as Influenced by Freezing Rate, Frozen Storage Temperature, and Storage Time
Authors: BERRY B.W. 
Published: August 2006

ABSTRACTAll‐beef and soy‐extended patties were frozen to ‐ 18°C in either 24, 48, 72 or 96 hr and stored at ‐23, ‐18 or ‐7°C for 0, 6, 9, 12, 18 or 24 months prior to evaluating various quality factors. In evaluations made immediately post‐freezing, freezing to ‐ 18°C in 96 hr reduced beef flavor intensity and juiciness for both types of patties. Except for juiciness, storage at ‐7°C for just 6 months produced sizeable reductions in quality. Longer storage produced gradual, but continual deteriorations in quality, especially color, odor, flavor and TBA values. Inclusion of soy reduced many of the negative effects of storage on quality.
Colonization of Beef Muscle Surfaces by Pseudomonas fluorescens and Pseudomonas fragi
Authors: DELAQUIS PASCAL J. , McCURDY ALAN R. 
Published: August 2006

ABSTRACTAttached and unattached cell densities were determined for Pseudomonas fluorescens and Pseudomonas fragi growing on the surface of beef muscle stored at 4 and 25°C, in presence of NaCl, KCl, and CaCl2. A mechanical rinsing procedure was developed for this purpose. Both species colonized the surface at both temperatures and were enhanced at low (4°C) temperature. Attached cells represented up to 90% of the total until a density of 105‐106 CFU cm−2 was reached. At that point, a proportion of attached cells to unattached cells declined but colonization of the surface continued. In presence of CaCl2, ratios of attached to unattached cells did not decline, suggesting a significant role for the calcium ion in colonization. Ability to colonize meat surfaces may be a significant competitive advantage for meat spoilage bacteria such as Pseudomonas fragi and Pseudomonas fluorescens.
Properties of Trypsin from the Pyloric Ceca of Atlantic Cod (Gadus morhua)
Authors: SIMPSON B.K. , SIMPSON M.V. , Haard N.F. 
Published: August 2006

ABSTRACTTrypsin (EC 3.4.21.4) was isolated from the pyloric ceca of Atlantic cod and purified to homogeneity by affinity chromatography. The enzyme catalyzed the hydrolysis of benzoyl arginine p‐nitroanilide (BAPA, pH 8.2 and 25°C) such that Vmax was 250 BAPA units per micromole trypsin and Km was 1.48 mM. For the hydrolysis of tosyl arginine methyl ester (TAME, pH 8.1 and 25°C), Vmax was 18.2 × 103 TAME units/micromole trypsin, and Km 0.22 mM. The pH and temperature optima with BAPA substrate were 7.5 and 40°C, respectively. Atlantic cod trypsin was most active and stable at alkaline pH. The enzyme was heat labile, losing more than 50% of its activity after incubation at 50°C for 30 min. Amino acid analysis of Atlantic cod trypsin revealed that the enzyme was rich in residues such as serine, glycine, glutamate and aspartate, but poor in basic amino acid residues compared to trypsins from warm blooded animals.
Overall Quality and Sensory Acceptance of a Lysine‐Fortified Fish Sauce
Authors: SANCEDA NORLITA G. , KURATA TADAO , ARAKAWA NOBUHIKO 
Published: August 2006

ABSTRACTThe feasibility of making fish sauce with added lysine was studied. A difference was found in quality of the volatile compounds detected from the control and from the lysine‐added samples. High concentration of lysine did not significantly affect acceptance due to aroma but reduced acceptance of flavor and color. Addition of lysine could feasibly increase protein level of fish sauce. Sensory evaluation in terms of overall quality showed that addition of up to 2.0% lysine was quite acceptable.
Red Raspberry Juice and Wine: Effect of Processing and Storage on Anthocyanin Pigment Composition, Color and Appearance
Authors: ROMMEL A. , HEATHERBELL D.A. , WROLSTAD R.E. 
Published: August 2006

ABSTRACTRed raspberry wine was made from thawed fruit by fermentation of pulp, depectínized juice, and pasteurized depectinized juice. The influences of fining and storage were also investigated. The anthocyanin pigment profiles of the samples were determined by high performance liquid chromatography (HPLC), and additional color indices by spectrophotometry and Hunter colorimetry. Anthocyanin pigments degraded mainly during fermentation, with total losses after storage of at least 50%. Cyanidin‐3‐glucoside was the most unstable anthocyanin, disappearing completely during fermentation; cyanidin‐3‐sopho‐roside (the major anthocyanin) was the most stable pigment. Pasteurized, depectinized wine that had undergone fining, had the most stable color and best appearance after storage.
Respiratory Enzyme Activity in Low Temperature Sweetening of Susceptible and Resistant Potatoes
Authors: BARICHELLO VALERIE , YADA RICKEY Y. , COFFIN ROBERT H. , STANLEY DAVID W. 
Published: August 2006

ABSTRACTDuring storage at 4°C and 12°C, a potato cultivar susceptible to chill‐sweetening (Norchip) accumulated significantly (P≤0.05) higher levels of sucrose, fructose and glucose than a potato selection resistant to chill‐sweetening (ND 860‐2). ND 860‐2 tubers exhibited a significantly (P≤0.05) higher respiration rate throughout storage, reflected in higher activities of phosphofructokinase (PFK), glucose‐6‐phos‐phate dehydrogenase (G6PDH) and 6‐phosphogluconate dehydrogenase (6PGDH). Storage significantly (P≤0.05) reduced respiration rate for both cultivars. G6PDH showed no significant (P>0.05) difference in specific activity or Vmax between 4°C and 12°C for either cultivar. However, Km decreased at 4°C for both cultivars, possibly due to build up of substrate.
Yield and Quality of Tofu as Affected by Soybean and Soymilk Characteristics. Calcium Sulfate Coagulant
Authors: LIM B.T. , DeMAN J.M. , DeMAN L. , BUZZELL R.I. 
Published: August 2006

ABSTRACTNine light hilum soybean (Glycine max (L.) Merr.) varieties were used to study the characteristics of soybeans and soymilk that affect the yield and quality of tofu coagulated with calcium sulfate. The yield of tofu was not affected by the size of soybeans. Soybean varieties high in protein, fat and phosphorus contents produce tofu with higher protein, fat and phosphorus contents. Two models for predicting the yield of tofu were proposed. According to model one, soymilk with higher pH and total solids gives a higher yield of tofu. According to model two, soybeans high in protein and ash and low in phosphorus give a higher yield of tofu.
Temperature and Light Effects on Ethyl Carbamate Formation in Wine During Storage
Authors: TEGMO‐LARSSON INGA‐MAI , SPITTLER TERRY D. 
Published: August 2006

ABSTRACTThe formation and/or increase of ethyl carbamate during storage of wine was monitored at 43°C, 32°C and 22°C in the dark, at 22°C under fluorescent light and in a greenhouse with naturally fluctuating temperature and light conditions simulating commercial display of wines. The ethyl carbamate concentration of fifteen selected red and white table and dessert wines was determined initially, and after 3, 6, and 12 months storage. In most wines ethyl carbamate increased as a function of time and temperature. After 12 months in the dark at 43°C, the ethyl carbamate in two red wines increased 20 to 30 times. It increased three to nine‐fold in nine of the wines, but remained unchanged in four. Light did not significantly influence ethyl carbamate formation, whether in clear or green bottles.
Determining Viscosity of Fluid Foods by Continuous Lift
Authors: RUNYON C.H. , MCCARTHY K.L. 
Published: August 2006

ABSTRACTThe viscosity of Newtonian and non‐Newtonian fluid foods was determined by analyzing flow characteristics of corn syrup, tomato sauce and pear puree using a continuous lift apparatus. Assuming steady state and film thickness constant with time, the experimental sample viscosities were found by recording film thickness, belt speed and fluid density and applying the power law model. Film thicknesses increased with belt speed. Consistency coefficients from 38 to 134 were obtained. The experimental power law values were reproducible and agreed with those obtained by conventional viscometer.
Water Activity of Galactose Solutions
Authors: LEIRAS MARÍA C. , ALZAMORA STELLA M. , CHIRIFE JORGE 
Published: August 2006

ABSTRACTThe water activities (aw) of galactose and mannose solutions were determined using an electric hygrometer. The results followed the general behavior reported for most types of nonelectrolytes and very well fit the Norrish equation. The aw lowering effects of galactose were almost identical to those of mannose, glucose, and fructose.
Effect of Gamma Irradiation on the Carotene Content of Mangos and Red Capsicums
Authors: MITCHELL GREGORY E. , McLAUCHLAN RICHARD L , BEATTIE TIM R. , BANOS CONNIE , GILLEN ASHLEY A. 
Published: August 2006

ABSTRACTGamma irradiation of red capsicums (cv. Five Star) at 75 and 300 Gy had no significant effects on the carotene level of unstored red capsicums or red capsicums stored at 5°C for 3 wk. Gamma irradiation of mangos (cv. Kensington Pride) at 75, 300 and 600 Gy had no significant effects on the carotene content. Altering the conditions of irradiation (lower temperature, nitrogen atmosphere, lower dose rate) resulted in slightly higher carotene levels than those associated with irradiation under normal ambient conditions.
Lactic Fermentation Effects on Preservative Qualities of Dendeng Giling
Authors: DARMADJI PURNAMA , IZUMIMOTO MASATOSHI , MIYAMOTO TAKU , KATOAKA KEI 
Published: August 2006

ABSTRACTModel “Dendeng giling”, Indonesian non fermented dried beef, was prepared after fermentation with Lactobacillus plantarum as starter and compared with control without starter culture. Inoculated sample was fermented at 30°C 16 hr, Lactobacillus grew from 106 to 108, pH went from 5.71 to 5.2. Micrococcus, Gram‐negative bacteria, Pseudomonas, Staphylococcus, and Escherichia coli were inhibited by 98.3%, 77%, 93%, 96% and 77% after fermentation 16 hr. Inoculated samples were tested for inhibiting VBN and TBA value, dissipating residual nitrite and development of redness. Lower pH caused faster drying at 50°C and reduced water activity. The combination of low pH and water activity made possible improvement of preservative quality.
Physicochemical and Gelation Properties of Pre‐ and Postrigor Chicken Salt‐soluble Proteins
Authors: XIONG Y.L. , BREKKE C.J. 
Published: August 2006

ABSTRACTThe physicochemical and gelation properties of salt‐soluble proteins (SSP) extracted from chicken muscles were studied at 0.6M NaCl, pH 6.00. Thermally induced protein unfolding and protein‐protein interaction were determined by 8‐anilino‐1‐naphthalene sulfonate (ANS) fluorescence and turbidity. Breast and leg SSP showed similar changes in protein unfolding, but differed in protein‐protein interactions. Post‐rigor breast SSP formed stronger and more elastic gels than prerigor breast and pre and postrigor leg SSP. Leg SSP gelation was less affected by muscle rigor state than breast SSP. Protein conformational changes were concluded to precede SSP association, which was a prerequisite for gel formation.
Biochemical Properties of Actomyosin of Cold Stored Striated Adductor Muscles of Aulacomya ater ater (Molina)
Authors: PAREDI MARÍA ELIDA , DE MATTIO NORMA DE VIDO , CRUPKIN MARCOS 
Published: August 2006

ABSTRACTExpressible juice showed highest increase within the second day of storage. Actomyosin was partially purified from stored muscles. Both reduced viscosity and Mg2+‐ATPase activity of actomyosin decreased about 44% in the first day. These changes were due neither to actomyosin dissociation nor fragmentation of major proteins of the complex. Relative percentage of myosin decreased, and actin increased in actomyosin after the second day. These changes are related to a decrease in the myosin heavy chain and could explain the slow decrease in reduced viscosity and Mg2+‐ATPase of this protein after the second day.
Significance of Copper in Alcohol Production with Fermentation of Raisin Extracts by the Cell Recycle Process
Authors: AKRIDA‐DEMERTZI K. , DRAINAS C. , KOUTINAS A.A. 
Published: August 2006

ABSTRACTThe ethanol fermentation rate, cell growth and yield were reduced from one batch to the next in presence of 50 ppm copper as compared to 5 ppm. The decreases of these parameters are attributed to the increased uptake of copper causing lessening of the glucose uptake by yeast cells. These changes were studied through the uptake of 14C‐glucose in fermentations of synthetic media containing 14C‐glucose, in presence of various copper concentrations.
Effect of Total Soymilk Solids on Acid Production by Selected Lactobacilli
Authors: CHANG CHUN‐YEN , STONE MARTHA B. 
Published: August 2006

ABSTRACTSoymilk was prepared from soybeans using extraction ratios of 1:6, 1:7, 1:8, 1:9, and 1:10 (dry beans:water). Total solids, protein, and carbohydrate increased when extraction ratios of soybeans to water were increased. Soymilk was fermented by Lactobacillus fermentum NRRL B‐585 or Lactobacillus acidophilus NRRL B‐1910 or B‐2092 and evaluated as a substrate for acid production. Mean values of acid production were: NRRL B‐585 7.00 to 16.15, B‐1910 32.30 to 39.10, and B‐2092 27.20 to 34.85 (μmole lactic acid/gram soymilk). B‐1910 and B‐2092 grew better than B‐585, in soymilk without fortification. Effects of protein and carbohydrate contents of soymilk on acid production were different among strains of lactobacilli.
Influence of Milling Method and Peanut Extract on in vitro Iron Availability from Maize and Sorghum Flour Gruels
Authors: MBOFUNG CARL M.F. , NDJOUENKEU ROBERT 
Published: August 2006

ABSTRACTMaize and sorghum flours were milled by four different methods (a traditional, semi‐traditional, mechanical and industrial method). Iron availability was estimated by an in vitro technique. The total, soluble and ionizable (available) iron as well as the phytate and neutral detergent fiber content of the gruels varied with type of flour and also with amount of peanut used in the preparation. The ionizability of iron decreased with increases in phytate and neutral detergent fiber. Iron in the gruels from flours milled by the traditional method was more available than that in other gruels.
Interaction of β‐cyclodextrin with Enantiomers of Limonene and Carvone
Authors: CHANG YUEH‐ING , REINECCIUS GARY A. 
Published: August 2006

ABSTRACTThe inclusion complexes of β‐cyclodextrin with two pairs of chiral flavor compounds, limonene and carvone, were used to evaluate the chiral interaction. Thermal transition was examined by DSC and crystalline properties by x‐ray diffractometry. The overall DSC thermograms and X‐ray diffraction patterns were very similar between the chiral isomers. A difference of about 3 joules/g complex was observed between the chiral isomers of both limonene and carvone. The only apparent difference in X‐ray diffraction patterns between chiral complexes occurred at a θ of 11.8°.
Electrolytic Reduction of Heme Proteins: Attempt to Prepare Stable Natural Colorant for Sausage
Authors: ITO TATSUMI , YOSHIDA SAIKA , KAMISOYAMA HIROSHI , TANAKA HISASHI 
Published: August 2006

ABSTRACTMetmyoglobin and methemoglobin were subjected to electrolysis in presence or absence of sodium ascorbate and/or sodium nitrite. Products obtained by electrolysis were dependent on conditions. In absence of sodium ascorbate and sodium nitrite, metmyoglobin and methemoglobin were apparently transformed to red colored hydroxymetderivatives by limited electrolysis (50 mA, 5 min) because of increased pH of electrolytes. They were reduced to oxy‐derivatives by prolonged electrolysis (100 mA, ˜4 hr) at neutral pH, 7.0–7.5. In presence of sodium ascorbate, met‐derivatives were reduced to deoxy‐derivatives by limited electrolysis (50 mA, 5 min). In presence of both sodium ascorbate and sodium nitrite, stable nitrosyl derivatives were obtained by limited electrolysis, and by prolonged electrolysis (100 mA, ˜4 hr) at neutral pH values especially in presence of 1M sucrose. The electrolytically reduced products appreciably increased redness of sausages.
Calcium Bioavailability from Ripening Cheddar Cheese
Authors: BUCHOWSKI MACIEJ S. , MILLER DENNIS D. 
Published: August 2006

ABSTRACTCalcium bioavailability to rats was compared from CaCl2 (28 mM), CaCO3, fresh milk, milk adjusted to pH 5.35, and Cheddar cheese. The cheese was manufactured from pasteurized bovine milk and all doses were labeled extrinsically with 45Ca and 47Ca and administered orally to rats. One label (45Ca) was added to milk before cheese manufacture and the other (47Ca) was added to the cheese 24 h prior to dosing. Calcium bioavailability was determined by: 1) absorption measured by whole body counting, and 2) availability for bone metabolism assessed by bone radioactivity measurements. Calcium absorption averaged 76.8% and was not affected by length of ripening (p>0.05). Absorption from CaCl2, CaCO3, fresh milk, milk at pH 5.35, and the cheeses was similar. The two methods gave similar estimates of relative bioavailability. The ratio of 47Ca absorption to 45Ca absorption for any cheese sample was significantly greater than 1, indicating extrinsic labels added after processing may overestimate Ca absorption from cheese.
Evaluation of Beer Deterioration by Chemiluminescence
Authors: KANEDA HIROTAKA , KANO YUKINOBU , KAMIMURA MINORU , OSAWA TOSHIHIKO , KAWAKISHI SHUNRO 
Published: August 2006

ABSTRACTThe application of chemiluminescence (CL) analysis for the evaluation of staling beer was studied. Commercial Japanese lager beer was stored at 30°C, 37°C, and 60°C and its CL generation was analyzed at 60°C. The CL production was accelerated to a greater degree and its intensity reached maximum level more rapidly with increase in incubation temperature and/or time. The sum of the CL intensity for the first 1 hr showed a good relationship with staling degree in mean flavor panel scores. Therefore, CL determination may be useful for evaluating oxidation deterioration of beer.
Effect of Ingredients on Physical/Structural Properties of Extrudates
Authors: MOORE D. , SANEI A. , VAN HECKE E. , BOUVIER J.M. 
Published: August 2006

ABSTRACTThe influence of three ingredients (bran, sucrose, magnesium carbonate) commonly used in extrusion‐cooking of wheat flour‐type formulations was studied. Extrusion‐cooking was carried out in a twin‐screw corotating extruder. The effects of the ingredients were analyzed by determining extrusion parameters, physical properties (apparent density, modulus of deformability and breaking stress) and structural properties (computerized image analysis of the transverse cut of extrudate). An increase in apparent density occurred when concentration of any ingredient increased. Cell number per pixel area increased greatly while average cell size decreased as bran concentration increased from 0 to 16%. Average cell size increased as magnesium carbonate increased from 0 to 0.4%, but cell size decreased above 0.4%.