bluuebunny/crossref_metadata_2025_split huggingface dataset:
Formulation, Evaluation and Optimization of Tortillas Containing Wheat, Cowpea and Peanut Flours Using Mixture Response Surface Methodology1
Authors: HOLT SHONA D. , RESURRECCION A. V. A. , McWATTERS K. H. 
Published: August 2006

ABSTRACTThe performance characteristics of tortillas, prepared with different composite blends of wheat, cowpea and peanut flours, were evaluated by mixture response surface methodology. Optimum wheat flour substitution levels were determined. Results indicated that wheat flour could be successfully replaced with up to 24% cowpea and 46% defatted peanut flours and result in tortillas with quality characteristics comparable to those from 100% wheat. Sensory evaluation indicated that beany flavor was the most limiting attribute. Sensory attributes correlated significantly with physical and compositional measures of tortillas and physical measures of tortilla dough.
Evaluation of a Water Jet Cutting System for Slicing Potatoes
Authors: BECKER ROBERT , GRAY GREGORY M. 
Published: August 2006

ABSTRACTA water jet cutting machine was used to slice potato tubers, and characteristics of the cut surfaces were studied. Irregularities on the cut face were visualized by staining with a nonspecific protein stain. The amount of protein extractable from the cut face was measured and used to quantitate the cellular damage resulting from different water jet operational conditions. Observations were confirmed with scanning electron microscopy. A wide range of water jet settings could be used to cut potato slices. French fries cut with the water jet set to cause intermediate subsurface damage had increased color irregularities but no extreme taste or textural differences compared to conventionally cut controls.
Firmness Control of Sweetpotato French Fry‐Type Product by Tissue Acidification
Authors: WALTER W. M. , FLEMING H. P. , McFEETERS R. F. 
Published: August 2006

ABSTRACTThe softening of a French fry‐type product prepared from‘Jewel’ sweetpotatoes decreased linearly (P ≤ 0.01) when the tissue pH was incrementally lowered from ca. 6 to 3.8 prior to blanching. Tissue pH was decreased by vacuum infiltration of a series of organic and mineral acids of 0.01 to 0.4M. Firmness retention decreased when the ionic strength of the acidulant was increased by addition of NaCl. The structures of the pectic substances were affected by the tissue pH and starch hydrolysis decreased as tissue pH decreased from its normal value of ca. 6, reflecting partial inactivation of endogenous amylolytic enzymes.
Cyanogenesis in Canned Stone Fruits
Authors: VOLDŘICH MICHAL , KYZLINK VLADIMÍR 
Published: August 2006

ABSTRACTThe amount of cyanogenic glycosides in seeds and pulp of stone fruits, and the HCN content in heat processed unstoned fruit have shown that the decisive factors affecting HCN concentration in canned unstoned fruits are the glycoside content of raw fruits and the conditions of heat processing. Enzymatic hydrolysis of glycosides during canning is the main source of HCN in fruit products. HCN contents found in canned fruits (0‐4 mg‐kg−1) were not acutely toxic, but are not negligible.
Continuous Production of Glucose Syrup in an Ultrafiltration Reactor
Authors: SIMS KEVIN A. , CHERYAN MUNIR 
Published: August 2006

ABSTRACTAn ultrafiltration reactor was developed for the continuous saccharification of liquefied corn starch using glucoamylase. At an enzyme concentration of 1 g/L and a substrate concentration of 300 g/L, maltose and maltotriose were still detected in the reactor permeate after 4 hr of operation. At higher enzyme concentrations (6 and 12 g/L), the reactor achieved steady‐state operation within 1–3 hr at all substrate concentrations studied. At an enzyme concentration of 12 g/L, residence time did not affect the final conversion of liquefied starch to glucose. The ultrafiltration reactor produced glucose syrups at residence times of 2–3 hr and substrate concentrations up to 30% w/v.
Identification of Key Textural Attributes of Viscoelastic Syrups By Regression Analysis
Authors: ELEJALDE CESAR C. , KOKINI JOZEF L. 
Published: August 2006

ABSTRACTRegression analysis was used to identify key textural attributes in the sensory evaluation of table syrups with varying viscoelastic properties. The syrups were sensorily evaluated in the mouth, while being poured out of a bottle and while the syrup was spreading on a flat surface. The triplet “Viscous,”“Smooth,” and “Slippery” gave the best average coefficient of determination (R2) in the mouth; the triplet “Watery,”“Even,” and “Drippy” gave the best R2 for pouring; and the triplet “Viscous,”“Even,” and “Smooth” the best R2 for spreading. The results suggested that there were significantly different texture perception cues in the three different evaluation procedures.
Color Stability of Strawberry and Blackcurrant Syrups
Authors: SKREDE G. , WROLSTAD R.E. , LEA P. , ENERSEN G. 
Published: August 2006

ABSTRACTColor stabilities were compared using various color indices‐free an‐thocyanin content, color density, polymeric color, browning and Hunter color values. Comparisons included both strawberry syrup plain and fortified with anthocyanins and/or ascorbic acid levels equivalent to those of blackcurrant syrup. Anthocynin pigments of unfortified strawberry syrup were less stable than those of blackcurrant syrup. Color stability of strawberry syrup fortified with equal anthocyanin concentrations was similar to blackcurrant syrup. Hence, color stability was dependent upon total anthocyanin concentration rather than qualitative pigment composition. Addition of ascorbic acid decreased color stability of strawberry syrup. Strawberry anthocyanin pigment fortification had a protective effect on ascorbic acid.
Reduction of Dissolved Oxygen in Model Salad Dressing by Glucose Oxidase‐Catalase Dependent on pH and Temperature
Authors: MISTRY BEHROZE , MIN DAVID B. 
Published: August 2006

ABSTRACTAs the pH increased from 3, 4, 5, to 6, the amount of dissolved oxygen of the dressing decreased (α= 0.05). When the temperature increased from 10, 20 to 30 °C, the amount of dissolved oxygen decreased (α= 0.05). With the temperature increase from 30 to 40, 50 °C, the amount of dissolved oxygen increased. As the concentration of glucose increased from 0 to 0.5%, the amount of dissolved oxygen decreased (α= 0.05). There was no difference (α= 0.05) in dissolved oxygen reduction among the samples containing 0.5, 1.0, 1.5, or 2.0% glucose.
Rheological Characterization of Low‐calorie Milk‐based Salad Dressings
Authors: CHIRALT A. , FERRAGUT V. , SALAZAR J.A. 
Published: August 2006

ABSTRACTOil‐in‐water emulsions of different quantitative composition, containing milk powder and locust bean gum. as stabilizing agents, showed similar rheological behavior: time‐dependent thixotropic character and yield stress. Thixograms obtained for each sample could be modelled through the Hahn equation for the different shear rates. The analysis of the Hahn parameter variation for each sample as a function of shear rate led to a function σ= f(γ, t). Predicted shear stress values had relative errors lower than 10% in 99.9% of the samples studied. Analysis of composition influence on the rheological parameters showed an interactive role of gum, milk and acetic acid concentrations on emulsion consistency.
Temperature Influence on Acetyllysine Interaction with Glucose in Model Systems due to Maillard Reaction
Authors: NARAYAN K. ANANTH , CROSS MICHAEL E. 
Published: August 2006

ABSTRACTThe interaction between N‐α‐acetyllysine and glucose was investigated in a dry cellulose matrix (1.8% moisture) at 40, 50 and 60°C and aw 0.19‐0.21. The loss in acetyllysine in 6 days at those temperatures was 22, 54, and 79%, respectively. The degradation data more clearly fit a double exponential function (AeBX+ CeDX) than the first order function, AeBX. An estimate of the activation energy of 36 kcal/ mol and a Q10 of 5.5 was computed from second order rate constants for acetyllysine and glucose degradation. The increase in color followed zero order kinetics and indicated an activation energy of 44 kcal/mol for the presumed third phase of the Maillard reaction in the solid state.
Characterization of Polypropylene and Polyester Meltblown Materials used for Food Oil Absorption
Authors: PHIFER DANIEL W. , COSTELLO CAROL A. 
Published: August 2006

ABSTRACTMeltblown polypropylene and polyester and paper towels were examined for food oil absorption capacity by weight difference method. Six food oils (coconut, corn, cottonseed, olive, safflower, and sunflower) were used to include a range of fatty acid compositions. Materials were examined by scanning electron microscopy to note physical characteristics that related to absorption. Polypropylene absorbed 33.4% of the oils compared to 25.1% for polyester and 24.2% for paper towels. This was noted by the large pore size and small diameter fibers forming great numbers of pockets which could include oil. Polypropylene material should be considered in microwavable packaging as means to decrease dietary fat.
Sulfhydryl Groups Changes in Heat‐induced Soluble Egg White Aggregates in Relation to Molecular Size
Authors: MINE YOSHINORI 
Published: August 2006

ABSTRACTThe sulfhydryl content of heat‐induced soluble egg white aggregates gradually decreased in proportion to standing time at room temperature, and the molecular size of the aggregates continued to increase at least 4 days. The progress of soluble egg white aggregates was much inhibited by N‐ethylmaleimide. Soluble egg white aggregates are polymerized through a mechanism involving sulfhydryl‐disulfide interchange and sulfhydryl oxidation during standing.
Nutrients in Wild and Farmed Fish and Shellfish
Authors: NETTLETON JOYCE A. , EXLER JACOB 
Published: August 2006

ABSTRACTWild and cultivated channel catfish, rainbow trout, coho salmon, red swamp crayfish, white river crayfish and Eastern oysters were analyzed raw and cooked for proximate composition and ten vitamins. Cultivated catfish had 5 and salmon 2 1/2 times more fat than their wild counterparts. In all other species wild and cultivated samples had similar nutrient content. Cholesterol was independent of fat content and similar in wild and cultivated samples. Vitamin B12 in 100g met or exceeded the 1989 Recommended Dietary Allowance (RDA) for adults of 2 μg/day in all species. Other B vitamines seldom exceeded 10% of the RDA except for niacin in finfish. Vitamin A, ascorbic acid and folic acid levels were negligible.
Differential Insolubilization of Red Hake Muscle Proteins During Frozen Storage
Authors: OWUSU‐ANSAH YAW J. , HULTIN HERBERT O. 
Published: August 2006

ABSTRACTContractile proteins were more susceptible to insolubilization than sarcoplasmic proteins. Some proteins of both the sarcoplasmic and contractile fractions were more susceptible than others. Proteins of molecular weights 102K‐, 82K‐ and 73K‐daltons in sarcoplasmic fraction were most susceptible while myosin heavy chain, M‐proteins, tropomyosin and troponins I and C were, in descending order, the most susceptible among contractile proteins.
Marinade pH Affects Textural Properties of Beef
Authors: ORESKOVICH D.C. , BECHTEL P.J. , McKEITH F.K. , NOVAKOFSKI J. , BASGALL E.J. 
Published: August 2006

ABSTRACTMarinades of different pH were prepared from 0.1M phosphate buffers ranging in pH from 3.25 to 10.15, 0.1M sodium chloride, 0.4M phosphoric acid or 0.7M acetic acid. Beef cores were marinated and composition, texture, and structural properties were evaluated. Low and high muscle pH after marinating had positive effects on texture and resulted in increased water‐binding capacity, moisture content and decreased cooking losses. Electron microscopy indicated a loss of the M‐line at low pH and a loss of Z‐line material at high pH. Overall, both high and low marinade pH altered the textural properties of meat although, more rapid changes occurred at lower pH.
Composition, Separation and Denaturation of Longissimus Muscle Proteins from Pigs Treated with Porcine Somatotropin (pSt)
Authors: LENTSCH D.M. , PRUSA K.J. , MILLER L.F. 
Published: August 2006

ABSTRACTLongissimus muscles from 36 pigs fed two different diets (16% or 19% protein) and injected daily with one of three levels (0, 4, or 8 mg/day) of recombinant porcine somatotropin (pSt) were evaluated for composition, myofibrillar protein characteristics and protein denaturation temperatures. Crude fat contents of the raw longissimus were 2.9, 2.5 and 1.8% for the pSt treatments, respectively. No differences in number of extracted proteins, calculated molecular weights or endothermic denaturation temperatures were attributed to pSt treatment. Cholesterol and iron contents of the cooked tissue were not affected by pSt treatment; thiamin content, however, decreased in response to pSt administration.
Composition, Functionality, and Sensory Evaluation of Eggs from Hens Fed Dietary Menhaden Oil
Authors: VAN ELSWYK M.E. , SAMS A.R. , HARGIS P.S. 
Published: August 2006

ABSTRACTEnrichment of omega‐3 fatty acid content of egg yolk may increase consumer acceptance of egg products if eggs maintain characteristic functionality, exhibit compositional stability, and are sensorially acceptable. The diet of laying hens was enriched with 3% menhaden oil. Arachidonic acid (20:4n‐6) was decreased 70.2%, and linolenic (18:3n‐3) and docosahexaenoic acid (22:6n‐3) were increased 78.5% and 356%, respectively, in egg yolk. Eicosapentaenoic acid (20:5n‐3) was also incorporated into test egg yolk as compared to nondetectable levels in control eggs. Cooking did not alter the fatty acid composition of eggs nor were functional properties of test eggs affected. Panelists differentiated n‐3 enriched eggs from controls (P ≤ 0.01) when scrambled but not when hard cooked.
Accelerated Maturation of Cheddar Cheese: Microbiology of Cheeses Supplemented with Lactobacillus casei subsp. casei L2A
Authors: TRÉPANIER G. , EL ABBOUDI M. , LEE B.H. , SIMARD R.E. 
Published: August 2006

ABSTRACTGrowth of lactic acid bacteria (LAB) and lactobacilli was studied in Cheddar cheeses supplemented with live and heat‐shocked Lactobacillus casei subsp. casei L2A and with Neutrase® to accelerate maturation. Bacterial counts of treated cheeses rapidly reached maximal values within 1 wk, whereas the control cheese reached comparable values only after 2 mo. Addition of 1.0% heat‐shocked lactobacilli led to an excellent quality Cheddar cheese with a 50% increase in flavor development, as determined by sensory evaluation, compared to control cheese. Addition of Neutrase (1 × 10‐5 AU/g cheese) permitted a gain of an additional 10% while addition of higher concentrations (2 and 4 × 10‐5 AU/g cheese) resulted in undesirable bitterness.
Pectin and Raspberry Concentrate Effects on the Rheology of Stirred Commercial Yogurt
Authors: RAMASWAMY H.S. , BASAK S. 
Published: August 2006

ABSTRACTThe influence of pectin (0.0–0.5%) and raspberry concentrate (64°B; 0–10%) on the rheological characteristics of commercial stirred yogurt was evaluated using a computer‐controlled rotational viscometer. All upward flow curves (shear rate vs shear stress) followed the Herschel‐Bulkley model while downward curves showed a linear relationship. The consistency coefficient (upward flow) and apparent viscosity (downward flow) showed a continuously increasing trend with increasing pectin and raspberry concentrate. The rheology of flavored yogurt could be fabricated by post‐incubation mixing of stirred yogurt with pectin and raspberry concentrate.
Protein Solubility, Water Retention, and Fat Binding of Corn Germ Protein Flour Compared with Milk Proteins
Authors: HUNG S.C. , ZAYAS J.F. 
Published: August 2006

ABSTRACTProtein solubility (PS), water retention (WR), and fat binding (FB) of corn germ protein flour (CGPF), nonfat dry milk (NFDM), whey protein concentrate (WPC), and sodium caseinate (SC) were comparatively studied using response surface methodology. PS and WR of all samples were affected by pH except for WR of CGPF. PS and WR of all samples were not affected by incubation temperature except of WR of CGPF. Incubation temperature influenced FB of CGPF and WPC but not of NFDM and SC. Sample concentration significantly affected FB of all samples. CGPF was an effective protein source in terms of WR and FB. For FB, SC > CGPF = NFDM > WPC and for PS, WPC=NFDM=SC > CGPF.
D‐Amino Acids in Milk as Related to Heat Treatments and Bacterial Activity
Authors: GANDOLFI I. , PALLA G. , DELPRATO L. , DE NISCO F. , MARCHELLI R. , SALVADORI C. 
Published: August 2006

ABSTRACTThe occurrence in milk of free and bound D‐amino acids was investigated by chiral phase GC and related to heat treatments and bacterial activity. Significant amounts of free D‐alanine (D‐Ala), D‐aspartic acid (D‐Asp), and D‐glutamic acid (D‐Glu) have been found in raw cow milk but not in human milk. The amount did not increase by pasteurization, UHT treatment, and sterilization. In contrast, the content of D‐Ala in raw milk samples increased during cold storage at 4°C, and it was suggested that D‐Ala may be considered as an indicator of bacterial milk contamination. The presence of D‐Ala, D‐Asp and D‐Glu detected in milk protein hydrolysates was due to hydrolysis conditions.
Lactic Acid Bacteria in Spanish Red Rose and White Musts and Wines under Cellar Conditions
Authors: PARDO I. , ZUNIGA M. 
Published: August 2006

ABSTRACTThe dynamics of the lactic acid bacterial (LAB) population in different cellars, fermentation conditions and musts were analyzed. The number of LAB in fresh musts diminished quickly in the first few days, but an increase of these bacteria occurred during the later stages of the alcoholic fermentation. The species found in fresh musts were Lactobacillus plantarum, L. hilgardii, L. brevis, L. confusus, and Leuc. onostoc paramesenteroides. At the end of fermentation only L. hilgardii, Leuc. oenos and L. fructivorans were isolated. The API 50 CHL system was not useful to identify strains of Leuc. oenos species. All the isolated strains degraded malic acid in synthetic medium but only two strains belonging to Leuconostoc oenos species did it in wine.
Fouling Colloids During Microporous Alumina Membrane Filtration of Wine
Authors: BELLEVILLE M.‐P. , BRILLOUET J.‐M. , DE LA FUENTE B. TARODO , MOUTOUNET M. 
Published: August 2006

ABSTRACTThree different wines, from the same cultivar, were microfiltered using a device operating under static conditions and equipped with a section of monochanelled tubular alumina membrane, pore size 0.2 μm. Filtration flux curves resembled permeation profiles observed in dynamic cross‐flow conditions using a similar membrane. Minute amounts of colloidal material deposited on the surface and inside the membrane were isolated for the first time and characterized as mixtures of high molecular weight moderately acidic grape proteoglycans (surface deposit) and low molecular weight acidic moieties (inner deposit). These fouling colloids were likely deposited by trace amounts not detectable in crude starting wines.
Micronization Effects on Composition and Properties of Tofu
Authors: METUSSIN R. , ALLI I. , KERMASHA S. 
Published: August 2006

ABSTRACTThe effect of infra‐red heating (micronization) was investigated on the composition and textural, biochemical and nutritional properties of soymilk and tofu. The yield, protein content and textural properties of tofu made from micronized beans using the common procedures (70°C as coagulating temperature and CaSO42H 2O as coagulating agent) were lower than those of tofu from unprocessed beans; tofu prepared from micronized beans and coagulated at 90°C using a mixture of citric acid (0.01M) and calcium sulfate (0.03M) showed improved characteristics. The microstructure of tofu prepared from micronized beans lacked the regularity of the honeycomb‐like structure shown by tofu from unprocessed beans. The heat treatment by micronization had little effect on the protein components of soymilk and tofu as determined by polyacrylamide disc gel electrophoresis.
Gelation of Commercial Whey Protein Concentrates: Effect of Removal of Low‐Molecular‐Weight Components
Authors: BRANDENBERG A.H. , MORR C.V. , WELLER C.L. 
Published: August 2006

ABSTRACTLow‐molecular‐weight solutes were removed from reconstituted, commercial whey protein concentrate (WPC) and isolate (WPI) by centrifugal gel filtration. Effects on gelation properties were investigated as a function of pH, protein concentration, and mineral ion addition by least concentration endpoint (LCE) and uniaxial compression testing. Partial removal of low‐molecular‐weight solutes had little effect on WPC and WPI gelation. Lowest LCE values were obtained at pH 6, 0.2M ion addition, and with KC1 and CaCl2 addition. Highest gel firmness (shear stress and strain) values were at pH 6 and 7.5, and at 0.1M ion addition. WPI functioned better than WPC by both test procedures.
Component Flows and Interactions in Agar Gels Predicted by Linear Irreversible Thermodynamics
Authors: DJELVEH G. , MALGORN Y. , GROS J.B. 
Published: August 2006

ABSTRACTEquations derived from the linear irreversible thermodynamics showed direct relationships between flow, pressure and chemical potential gradients. To predict flows, three coefficients (hydraulic permeability, solute permeability, and reflection coefficient) were introduced into the equations and measured experimentally for counter‐current transfer of water and salt in agar gels. The reflection coefficient was less than 0.0003 indicating that the gel behaved as a non‐selective membrane. To analyse the interactions, three interaction coefficients, for solute and water, solute and polymer network and water and polymer network were used, and expressed as a function of the former coefficients. Results showed that only salt and water interactions controlled the rate of transfer.
Ripening and Cold Storage Changes in the Quality Characteristics of Nonmelting Clingstone Peaches (FLA 9‐20C)
Authors: ROBERTSON J. A. , MEREDITH F. I. , LYON B. G. , CHAPMAN G. W. , SHERMAN W. B. 
Published: August 2006

ABSTRACTMinolta “a” values, SS/TA ratio, sucrose, total sugar contents, and sweet sensory scores increased significantly with increased degree of maturity of unripened peaches. Firmness, Minolta “L” values, hue angle, TA, sorbitol, green and sour flavor attributes, and peach complex and fruity/ester aromas decreased significantly with maturity. Maturity 1 and 2 peaches stored for 8 wk at 0° C and subsequently ripened showed no significant change in physical characteristics except for firmness which increased at 8 wk storage. Maturity 1 and 2 peaches could be ripened at 20° C for up to 15 days and stored at 0° C for 8 wk without notable change in quality.
Particle Residence Time Distributions in Two‐phase Flow in Straight Round Conduit
Authors: YANG B. BARRY , SWARTZEL KENNETH R. 
Published: August 2006

ABSTRACTResidence times were studied for single particles (polystyrene spheres 19.1 mm diam) in the straight portion of the holding section of a continuous flow system. Particle residence times were all less than the mean residence time of fluid; their ranges were within particle‐to‐fluid residence time ratios of 0.8 to 1.0. The velocities of the fastest moving particles were all about 1.25 times the mean fluid velocity in the turbulent flow regime. Particle density was important in the flow patterns of two‐phase flow. The effect of particle‐to‐fluid density ratios on the particle residence time followed a quadratic function where particles with density ratio of 1.01 had the least residence time.