bluuebunny/crossref_metadata_2025_split huggingface dataset:
RADIOMETRIC MEASUREMENT OF FOOD QUALITY‐A REVIEW
Authors: BIRTH GERALD S. 
Published: August 2006

ABSTRACTTechniques used in the analysis of diffuse reflection and transmission in intact foods such as peaches and oranges are summarized. Examples are given to provide a basis for establishing the methods used for reduction of spectrophotometric data. Procedures for data analysis with computers are given along with examples of instrumentation.
ANALYSIS OF SOME SAMPLING DISTRIBUTIONS FOR QUALITY CONTROL OF FOODS
Authors: RAO V. N. M. , KOEHLER P. E. 
Published: August 2006

ABSTRACTThe sampling distributions of aflatoxin in fresh and roasted pecans, visible mycelium in fresh pecans and total plate count in ground beef were examined using the chi‐square and Kolmogorov‐Smirnov tests. The Kolmogorov‐Smirnov test was found to be more conservative than the chi‐square test and a powerful technique for rejection of null hypotheses. The results indicated that many sampling distributions used in quality control of foods deviate significantly from the normal distribution. The sampling distribution for total plate count in ground beef and the distribution of sample means were determined. A critical sample size of at least 5 was found to be necessary to approximate the normal distribution for the sample means. The average and standard deviation control charts utilizing the sample size of 5 were established to illustrate the detection of out‐of‐control samples.
TOTAL AND AVAILABLE LYSINE DETERMINATIONS USING HIGH‐PRESSURE LIQUID CHROMATOGRAPHY
Authors: PETERSON W. R. , WARTHESEN J. J. 
Published: August 2006

ABSTRACTThe use of high pressure liquid chromatography (HPLC) in determining total and available lysine was studied. Protein‐carbohydrate mixtures were analyzed for available lysine by reaction with fluoro‐dinitrobenzene (FDNB) and separation of e‐DNP‐lysine by HPLC. When comparing the HPLC method to an FDNB spectrophotometric method, the latter gave higher results. The difference was attributed to compounds formed during hydrolysis that interfered with the spectrophotometric method. Total lysine was determined in food proteins by reacting hydrolysates with dansyl chloride. HPLC was used to separate and quantify didansyl lysine.
NUTRIENT COMPOSITION OF CANNED BEETS AND TOMATOES GROWN IN A SUBTROPICAL AREA
Authors: SALDANA G. , MEYER R. O. , STEPHENS T. S. , LIME B. J. , DEL VAR PETERSEN H. 
Published: August 2006

ABSTRACTCanned whole tomatoes and beets were collected from three canning plants in the Rio Grande Valley of South Texas, 3 times during the canning period and stored for 1 yr. Nutrient analyses revealed that fat, fiber, protein, iron, riboflavin, niacin, carbohydrate and caloric values of the tomatoes and ash, fat, fiber, calcium, iron, protein, thiamine, riboflavin and niacin of the beets were not changed by canning plant procedures, time of harvest during the canning period, or during 1 yr of storage. Tomatoes canned in plant C were consistently higher in total dry solids than those canned in plants A and B. The total dry solids in beets decreased slightly in the late harvest. Vitamin C decreased in tomatoes from each canning plant during storage. The ash content of tomatoes canned in plant A was lower than ash in tomatoes from plants B and C. Vitamin A in tomatoes increased in late harvest but decreased during storage. Beets canned in plants A and B decreased in carbohydrate and caloric values during the canning period. Canning plant operators in this subtropical area might expect values for fat and Vitamin A in tomatoes and of fat, calcium, iron, thiamine and riboflavin in beets to differ from the corresponding values listed in USDA Handbook No. 8.
ULTRAFILTRATION OF SOYBEAN WATER EXTRACTS: PROCESSING CHARACTERISTICS AND YIELDS
Authors: OMOSAIYE O. , CHERYAN M. 
Published: August 2006

ABSTRACTWater extracts of whole soybeans were obtained as described previously (JFS 43: 354) and processed in a hollow fiber ultrafiltration unit equipped with the XM‐50 membrane. Protein and fat concentration increased linearly with volume concentration ratio (VCR) as expected for rejected components, although some losses were evident probably due to membrane adsorption. Amount of ash in retentate was reduced by 55%, indicating some binding with proteins. Protein coefficients of 0.9 or better could be easily obtained. Trypsin inhibitor activity of final product was reduced by 79%, mostly due to heat treatments during extraction. Final product assayed typically 60% protein, 34% fat, 2.8% ash (dry basis) and was very low in oligosaccharides and phytic acid.
PLASMA PROTEIN ISOLATE EFFECTS ON PHYSICAL CHARACTERISTICS OF ALL‐MEAT AND EXTENDED FRANKFURTERS
Authors: TERRELL R. N. , WEINBLATT P. J. , SMITH G. C. , CARPENTER Z. L. , DILL C.W. , MORGAN R. G. 
Published: August 2006

ABSTRACTFrankfurters were manufactured to contain all‐meat, meat plus 1% or 5% plasma protein isolate (PPI), meat plus 30% liquid cyclone processed cottonseed flour (CF) and meat plus 30% CF plus 1% or 5% PPI. Data suggest that use of plasma protein isolate at the 1% level will increase (P < 0.05) the strength of the outer skin of otherwise all‐meat frankfurters and will decrease their fineness, mushiness, and tendency to crumble. Use of plasma protein isolate, at the 5% rather than at the 1% level, will increase (P < 0.05) the elasticity of the outer skin and will increase (P < 0.05) the strength and body (frankfurter work) of otherwise all‐meat frankfurters; however, the frankfurters become more tough, rubbery and crumbly as a consequence of use of the higher level of PPI substitution for meat. Use of 1% or 5% PPI in frankfurters comprised of meat plus 30% CF did not affect (P gt; 0.05) strength, elasticity or body (frankfurter work) of frankfurters and could not offset the mushiness characteristic of product with high substitution levels of vegetable protein.
SENSORY, TEXTURAL AND YIELD PROPERTIES OF A COMBINATION HAM EXTENDED WITH ISOLATED SOY PROTEIN
Authors: SIEGEL D. G. , TULEY W. B. , NORTON H. W. , SCHMIDT G. R. 
Published: August 2006

ABSTRACTCombination hams were prepared by injecting deboned ham muscles with brines containing solubilized isolated soy protein. The muscles were injected to levels of 30%, 45% or 60%, and then subjected to either 0 hr or 18 hr of intermittent massaging. The effects of massaging, isolated soy protein, and the level of injection on binding strengths, cooking yields and taste‐panel scores were examined. Massaging and isolated soy protein improved both binding strength and cooking yield. increasing levels of injection decreased binding strength and cooking yield. Massaging improved uniformity, textural appeal, and overall acceptability, but decreased tenderness and did not affect juiciness and flavor.
USE OF A SPECIFIC‐ION ELECTRODE (AMMONIA) IN DETERMINING THE QUALITY OF SHRIMP
Authors: WARD DONN R. , FINNE GUNNAR , NICKELSON RANZELL 
Published: August 2006

ABSTRACTAmmonia and other volatile nitrogen compounds are major components of the off‐flavors and odors associated with spoiled shrimp. Increases in the level of total volatile nitrogen (TVN) have been used as an objective index of shrimp quality. In order to find a simple method for determining shrimp quality the use of an ammonia specific‐ion electrode was investigated. Ammonia produced from both iced and noniced refrigerated shrimp together with direct microscopic bacterial counts, TVN and sensory evaluation were measured as a function of storage time. The results indicated a close correlation between ammonia, as measured by the specific‐ion electrode, and the more traditional spoilage parameters. Frozen shrimp with various pre‐frozen spoilage characteristics were also evaluated using the ammonia specific electrode. Although a correlation was observed between the pre‐frozen spoilage characteristics and ammonia measured in the frozen shrimp, the data fluctuations using the ammonia specific electrode appeared too dramatic to infer spoilage characteristics prior to freezing. The use of the ammonia specific‐ion electrode is a rapid and simple method for determining shrimp quality, especially in iced raw shrimp, and possibly of significant value in the shrimp industry's quality control efforts.
NEUTRAL PROTEINASE OF CARP MUSCLE
Authors: MAKINODAN YASUO , HIROTSUKA MOTOHIKO , IKEDA SHIZUNORI 
Published: August 2006

ABSTRACTA neutral proteinase has been extracted from carp muscle and partially purified. The enzyme is a typical neutral proteinase maximally active at pH 7.2 and at 40°C: it hydrolyzed hemoglobin but neither casein nor albumin. The activity was inhibited by both EDTA and o‐phenanthroline, but not by diisopropylphosphorofluoridate. SH‐compounds such as sodium thioglycollate and dithiothreitol, and Ca++ did not increase the activity. The proteinase liberated tri‐ or tetra‐peptides from hemoglobin and acted well on the hydrolysates of hemoglobin produced by the carp muscle cathepsin D. The enzyme is a new neutral endopeptidase (tentatively called subendopeptidase) not previously reported in fish muscle.
WATER‐SOLUBLE ANTIOXIDANT ACTIVITY OF OILSEED PROTEIN DERIVATIVES IN MODEL LIPID PEROXIDATION SYSTEMS OF MEAT
Authors: RHEE KI SOON , ZIPRIN YOLANDA A. , RHEE KHEE CHOON 
Published: August 2006

ABSTRACTWater‐soluble antioxidant activities of defatted flours, protein concentrates, and protein isolates derived from soybeans, cottonseeds and peanuts were determined. The activity of aqueous extract (0.25%, w/v) of each product was measured by its inhibitory effect on the linoleate peroxidation catalyzed by Met Mb, Fe++‐EDTA (1:1) or beef homogenates. The antioxidative effect varied depending on the kind of oilseeds used, the type of protein derivatives, and the catalytic system employed. Antioxidant activities of the three oilseed flours were significantly different when tested in Fe++‐EDTA and beef homogenate systems, soy flours showing higher activity than either cottonseed or peanut flours. The differences among flours were not significant in Met Mb system where ah the flours were highly antioxidative. Cottonseed concentrate exhibited higher activity than the corresponding soy or peanut products regard less of the catalytic system used. Of the isolates included, those of soybeans and cottonseeds, the former had higher activity than the latter in each system. In general, flour extracts were the most effective of the three types of derivatives. All the aqueous extracts included in the study were more effective for inhibiting Met Mb catalysis of linoleate peroxidation, less effective for Fe++‐EDTA catalysis and least effective for beef homogenate catalysis.
EFFECTS OF AUTOLYSIS ON THE NUTRITIONAL QUALITIES OF BEANS (Phaseolus vulgaris)
Authors: CHANG RUTH , KENNEDY BARBARA M. , SCHWIMMER SIGMUND 
Published: August 2006

ABSTRACTEffects of 60° C incubation on the nutritional qualities of beans were evaluated by biological assays with rats. The high availability of phosphorus from beans (over 90%) was not affected appreciably by the treatment although 50% of the bean phytate had been hydrolyzed. Neither protein efficiency ratio nor apparent nitrogen digestibility of beans was altered by the incubation. The percentages of iron and manganese retained by the rats increased slightly as determined by metabolic balance studies.
APPLICATION OF INVERSE PHASE GAS CHROMATOGRAPHY FOR DETERMINATION OF BOUND WATER IN COLLAGEN
Authors: COELHO U. , MILTZ J. , GILBERT S. G. 
Published: August 2006

ABSTRACTInverse phase gas chromatography was applied to the study of water sorption by proteins and was shown to be suitable for the investigation of sorption processes at moisture contents as low as 0.1% (wt/wt)‐a region of the isotherm, unexplored thus far. The sorption isotherm of calf‐hide collagen was determined at 55°C. The present publication provides details of this new procedure. A subsequent paper will deal with the thermodynamics of the system.
SOME CHARACTERISTICS OF AN ENDO‐PECTATE LYASE PRODUCED BY A THERMOPHILIC BACILLUS ISOLATED FROM OLIVES
Authors: KARBASSI A. , LUH B. S. 
Published: August 2006

ABSTRACTAn endo pectate lyase (PAL), or endo‐pectic acid transeliminase secreted by a thermophilic Bacillus sp., responsible for softening in pickled olives, was purified 30‐fold by ammonium sulfate precipitation and successive chromatography on Bio‐gel P‐100, DEAE‐cellulose, and CM‐cellulose columns. It degraded both pectic acid and pectin N.F. in a random manner, but did not attack fully esterified Link pectin. The end products of its action on polygalacturonic acid were largely unsaturated di‐ and tri‐galacturonic acids, with smaller amounts of saturated di‐ and tri‐galacturonic acids. Both saturated and unsaturated pentra‐ and tetra‐galacturonic acids were cleaved by the enzyme. Addition of either the culture or the isolated enzyme to the pickled olives caused softening of the tissue within a week at 37°C when a Chatillon spring punch (0.064 in.) was applied. The activation energy of this heat‐stable pectate lyase enzyme on 0.5% pectic acid was 17.1 kcal/mole, and the Q10 value was 2.35 between 60 and 70°C. The enzyme had a Vmax at 0.56 μmoles reducing groups/min and Km at 0.34% polygalacturonic acid.
COVALENT BINDING OF METHIONINE AND TRYPTOPHAN TO SOY PROTEIN
Authors: VOUTSINAS L. P. , NAKAI S. 
Published: August 2006

ABSTRACTThe carbodiimide condensation reaction was used for covalently binding methionine and tryptophan to soybean protein thereby improving its nutritive value. Various conditions of the carbodiimide reaction were analyzed by a fractional factorial design in an attempt to determine the factors affecting the amino acid binding to soy protein hydrolysate (SPH). Of the factors investigated, pH, SPH concentration, carbodiimide concentration, activation time and reaction time were found to significantly affect the methionine binding efficiency, whereas pH, SPH concentration, carbodiimide concentration, amino acid concentration and reaction temperature were found to significantly influence the tryptophan binding efficiency to SPH. Under the best condition found, the methionine and tryptophan contents of methionine‐ and tryptophan‐bound SPH were increased 7.7‐fold and 18.0‐fold, respectively. An in vitro pepsin‐pancreatin digestion test demonstrated that the bound amino acids were readily released. To improve the protein recovery that was only 16–30% when SPH was used, soy protein isolate without pepsin hydrolysis, instead, was used as the starting material. A product with 95–99% protein recovery was obtained and its methionine or tryptophan content was increased 6.3‐fold or 11.3‐fold, respectively. High digestibility was still maintained for these products. Gel filtration chromatography demonstrated that the carbodiimide reaction caused an increase in the molecular weights of soy protein fractions; no selective amino acid binding among the different soy protein fractions during the carbodiimide reaction was observed.
PHYSICO‐CHEMICAL AND FUNCTIONAL PROPERTIES OF COWPEA POWDERS PROCESSED TO REDUCE BEANY FLAVOR
Authors: OKAKA JAMES C. , POTTER NORMAN N. 
Published: August 2006

ABSTRACTCowpea powder with decreased beany flavor was produced by soaking cowpeas in acidified water, dehulling, blanching in 100°C steam, grinding and. drum drying. Soaking water pH of 2 and 6 followed by blanching was more effective than pH 4 followed by blanching, or than acidification without blanching, in decreasing beany flavor. Total solids recovery of powders was of the order of 70–73%, with about 22% of the solids, 20% of the protein and 27% of the thiamine content of raw cowpea being recoverable in the hull fraction. Nitrogen solubility of Lowpea protein was markedly reduced by drum drying. Other properties of cowpea powders described include ease of dispersion in cool water, water and oil binding, oil emulsification, foaming, swelling and viscosity changes.
BULK COMPRESSION BEHAVIOR OF RICE GRAINS
Authors: CHATTOPADHYAY P. K. , HAMMERLE J.R. , HAMANN D. D. 
Published: August 2006

ABSTRACTA method is described for measuring the bulk compression modulus of brown rice grains and its variation with time of loading. Rice grains of variety IR‐8 at four various moisture levels from 12–29% (db) were subjected to a maximum pressure of 1.38 × 107 N/m2. Values of bulk creep modulus and its inverse, bulk creep compliance, at various levels were determined. The rheological model proposed for the bulk creep behavior of rice grains was a three element truncated Burger's model.
PHYSICAL CHANGES DURING RIPENING OF SILVER BANANAS
Authors: FERNANDES K. M. , DE CARVALHO V. D. , CAL‐VIDAL J. 
Published: August 2006

ABSTRACTSome physical measurements were applied to silver bananas (Musa paradisiaca) during natural ripening, at room temperature. Changes in fruit weight, fruit diameter and skin thickness were determined, using gravimetric methods and a pachymeter. Both fruit pulp and skin experienced substantial weight loss during ripening. The average of skin thickness was reduced from almost 4.0 mm to 1.5 mm. The results were correlated to the most important chemical changes in the fruit, such as total acidity. starch, reducing and nonreducing sugars and soluble solids.
RETARDING EFFECT OF ACETIC ACID ON GROWTH OF CONTAMINATED BACTERIA DURING SHOYU‐KOJI MAKING PROCESS
Authors: HAYASHI K. , TERADA M. , MIZUNUMA T. , YOKOTSUKA T. 
Published: August 2006

ABSTRACTThe retarding effect of acetic acid on the growth of various microorganisms was studied in a shoyu (Japanese fermented soy‐sauce)‐koji‐substrate composed of precooked whole or defatted soybeans and roasted cracked wheat during the cultivation of a koji‐mold, Aspergillus sojae or Aspergillus oryzae. During the initial acetic acid concentration over the range of 0.4 to 0.8% based on the water content of the koji‐substrate, the growth of a strain of Micrococcus sp., which had been isolated from shoyu‐koji, was effectively suppressed, but the growth of various strains of koji‐molds was not inhibited. Acetic acid showed a pronounced retarding effect on the growth of some tested strains of contaminated bacteria belonging to Micrococcus and Bacillus species. The acid also effectively retarded the growth of some strains of bacteria belonging to Staphylococcus species, Gram‐negative aerobes and Enterobacteriaceae which were artifically added to the koji‐substrate. It was shown that the effect of acetic acid is not merely due to action to lower pH of the koji‐substrate. However, the growth of lactic acid bacteria tested were not retarded or retarded slightly.
SENSORY CHARACTERISTICS OF OYSTERS, CLAMS, AND CULTURED AND WILD SHRIMP
Authors: EDMUNDS WILLIAM J. , LILLARD D. A. 
Published: August 2006

ABSTRACTAn 18 member panel was used to identify descriptive terms that could be used for the sensory evaluation of oysters, clams and shrimp. Twenty‐two descriptive terms were developed for the sensory evaluation of clams and shrimp, and 29 were developed for oysters. The descriptive vocabulary that was developed for shrimp was used to determine sensory differences between wild and cultured shrimp and the effect of size on the sensory properties of shrimp. The cultured shrimp were judged as good or better than wild shrimp. Large shrimp (11–15g) were scored as having a better texture than small shrimp (3–5g).
CORN (Zea mays) KERNEL HARDNESS AS AN INDEX OF THE ALKALINE COOKING TIME FOR TORTILLA PREPARATION
Authors: MARTINEZ‐HERRERA MARIA L. , LACHANCE PAUL A. 
Published: August 2006

ABSTRACTA functional relationship has been established between the hardness (peak bioyield point) of raw corn kernels and the time needed for the cooking process. The alkaline cooking index (sensation of softness of kernels, cooked appearance of kernel endosperm, and huh disintegration) was found to have an equivalent kernel hardness. The hardness of raw kernels and the cooking time for four different corn varieties were significantly different (P < 0.0001). Within a corn variety, higher calcium hydroxide concentration slightly decreased the cooking time. The linear relationship between variety initial hardness and time at the terminal point of processing makes possible the prediction of the cooking time of a corn variety when its initial hardness is known.
A COMPARISON OF SINGLE USE AND RECYCLED WATER LEAFY VEGETABLE WASHING SYSTEMS
Authors: WRIGHT M. E. , HOEHN R. C. , COLEMAN J. R. , BRZOZOWSKI J. K. 
Published: August 2006

ABSTRACTAn experimental prototype leafy‐vegetable washing system using water recirculation and several novel mechanical features was tested in a commercial processing plant during the fall and spring, 1975‐76. Sixty‐seven metric tons of collards, spinach, and turnip greens were processed through the prototype in 52 hr of operating time. Conventional washers were monitored for 27 hr (38 tons). Insect and bacteria counts, COD, TSS, VSS, and several other water and product parameters were measured at predetermined times and locations. Data were obtained to predict expected waste loads from the products. The system produced slightly cleaner product than the conventional washers, using l/5 the amount of water.
EVALUATION OF EVACUATED PACKAGES AS AN ALTERNATIVE TO BLANCHING FOR FROZEN SPINACH
Authors: BIRNBAUM N. R. , HICKS J. R. , TABACCHI M. H. , BRECHT P. E. 
Published: August 2006

ABSTRACTUnblanched spinach (Spinacia oleracea), held in evacuated and non‐evacuated packages, was compared with blanched controls after 1,5,12, and 26 weeks to evaluate storage stability at ‐18°C. Blanched samples were rated higher than unblanched samples for visual quality, aroma, flavor, and overall acceptability, regardless of packaging treatment. Titratable acidity of unblanched samples was considerably higher than that of blanched samples and was found to increase during the latter stages of storage. Total ascorbic acid and dehydroascorbic acid contents were higher in unblanched samples. Vacuum packaging inhibited conversion to dehydroascorbic acid in unblanched samples.
EFFECT OF HARVEST MATURITY ON FREE AMINO ACIDS, PECTINS, ASCORBIC ACID, TOTAL NITROGEN AND MINERALS IN TOMATO PASTES
Authors: LIU YUAN K. , LUH BOR S. 
Published: August 2006

ABSTRACTTomato pastes of 26.5% total solids were made from VF‐1457879, 68B‐Mars and VF‐10 tomatoes at pink (M1), medium red (M2) and full red (M2) maturities. There were 27 ninhydrin‐positive compounds found in tomato pastes. The pastes made from riper tomatoes contained more free amino acids, water soluble pectins and total nitrogen, but less ascorbic acid and protopectin. Total pectin content was found to be positively correlated with the consistency of the pastes. Calcium, magnesium, potassium and sodium in pastes were found to have no significant correlation with changes in harvest maturity of the tomato fruits.
STUDIES ON THE PREPARATION AND NUTRIENT COMPOSITION OF BULGUR FROM TRITICALE
Authors: SINGH B. , DODDA L. M. 
Published: August 2006

ABSTRACTBulgur of acceptable quality was prepared from two commercially available cultivars of triticale by boiling 10 min and cooking for 3 min or 10 min at 15 psi and 120°C. Moisture contents of 32‐41% were needed to achieve a desirable level of gelatinization of starch. Compared to triticale whole meal, bulgur had almost similar amounts of protein, amino acids and gross energy but lower amounts of crude fat, thiamine, riboflavin, folic acid, vitamin E, calcium, iron, copper, phosphorus, manganese, zinc, potassium, sodium and magnesium.