bluuebunny/crossref_metadata_2025_split huggingface dataset:
Temperature Effect on Oxygen Permeability of Edible Protein‐based Films
Authors: GENNADIOS A. , WELLER C.L. , TESTIN RF. 
Published: August 2006

ABSTRACTEdible films from corn zein, wheat gluten, and wheat gluten/soy protein isolate (2.1:0.9) were produced and their oxygen permeabilities were determined at 7, 15, 25, and 35°C under 0% relative humidity. Mean oxygen permeability values for the 3 films were in the range of 1.8–11.2, 0.9–6.1, and 0.6–3.8 amol/m.s.Pa, respectively. Data for all 3 films showed very good agreement with the Arrhenius activation energy model. No structural transitions were indicated within these films in this temperature range. Calculated activation energy values for the oxygen permeation process were 11.1, 11.9, and 10.8 kcal/mol, respectively. Comparisons with some non‐protein edible coatings and plastic packaging materials showed dry protein films were very efficient oxygen barriers.
Delamination of Polyethylene and Aluminum Foil Layers of Laminated Packaging Material by Acetic Acid
Authors: OLAFSSON G. , JÄGERSTAD M. , ÖSTE R. , WESSLéN B. 
Published: August 2006

ABSTRACTAcetic acid solutions (0.5, 1.0 and 3.0%) were packed in polyethylene aluminum foil laminated material and adhesion between the layers was measured during 28‐days storage at room temperature (∼23°C).Peel tests showed that in 3% acetic acid adhesion between layers was almost totally lacking after 4 days. After another 3 days the adhesion started to recover, and after 14 days it had returned to 50% of the initial value. Attenuated total reflection (ATR) tests after separation of the layers demonstrated that a salt layer was formed at the PE‐AI interface, Electron scanning for chemical analysis tests showed the presence of a thick oxidized layer on the aluminum foil and a trace of aluminum on the PE film.
Loss of Volatile Lipid Oxidation Products during Thermal Desorption in Dynamic Headspace‐Capillary Gas Chromatography
Authors: PARK PETER S. W. 
Published: August 2006

ABSTRACTUnsaturated aldehydes from lipid oxidation, t‐2‐hexenal, t‐2‐heptenal, t, t‐2,4‐heptadienal and t,t‐2,4‐decadienal were investigated for structural alteration during dynamic headspace (DHS)‐gas chromatographic (GC) analysis. After thermal desorption during which the GC carrier gas, hydrogen, flowed through Tenax TA adsorbent trap, both 2‐alkenals and 2,4‐alkadienals produced partially and fully hydrogenated compounds as artifacts. The loss due to hydrogenation was most severe with 2,4‐decadienal, its recovery being 31.2%. Hydrogenated artifacts were not observed after thermal desorption with helium as the GC carrier gas. It is recommended that helium instead of hydrogen be used as the carrier gas in conducting DHS‐GC analysis of unsaturated lipid oxidation compounds.
Cryoprotectant Effects during Short Time Frozen Storage of Chicken Myofibrillar Protein Isolates
Authors: UIJTTENBOOGAART T.G. , TRZISZKA T.L. , SCHREURS F.J.G. 
Published: August 2006

ABSTRACTThe purpose of our study was to determine whether stabilization of myofibrillar protein isolates (MPI) during frozen storage could be achieved by addition of certain cryoprotectants. For 2–4 wk at ‐ 21°C MPI were exposed to different freezing and thawing treatments to also determine to what extent cryoprotectants may prevent denaturation of MPI. Overall evaluation of color, weight losses of gels during cooking as well as texture proved that 2.8% sorbitol in combination with 4% starch was the best cryoprotectant. A positive effect was also noted for a mixture of 2.8% sorbitol and 4% sucrose. In contrast, the addition of a dextrose polymer mixture to MPI was not effective in maintaining product integrity.
Clarification of Spray‐Dried Egg Yolk Suspensions and Solubilization of Proteins from Lipoproteins
Authors: OHBA RIICHIRO , TERAMOTO YUMI , UEDA SEINOSUKE 
Published: August 2006

ABSTRACTThe separation of proteins and lipids from spray‐dried egg yolk was attempted using commerical enzymes and mold enzymes. Good solubilization of protein from a spray‐dried egg yolk suspension (clarification of the suspension), could not be obtained with purified commercial enzymes (protease, lipase and phospholipase), but three crude enzymes extracted from molds and one commercial enzyme produced good results. Among them, Newlase F (crude preparation, derived from the genus Rhizopus) successfully clarified the spray‐dried egg yolk suspension (pH 4.7, 40°C, 5–8 hr), thereby solubilizing about 85% of the total protein in the whole spray‐dried egg yolk.
Storage Changes of Fresh and Pasteurized Blue Crab Meat in Different Types of Packaging
Authors: GATES KEITH W. , PARKER AMANDA H. , BAUER DIANA L. , HUANG YAO‐WEN 
Published: August 2006

ABSTRACTWe investigated pasteurization and storage of blue crabmeat in steel cans, aluminum cans, plastic cans, nonbarrier pouches, and barrier pouches. Fresh meat was packed in copolymer polyethylene/polypro‐pylene cups, Saran® over‐wrapped or vacuum skin packaged polystyrene trays, and nonbarrier pouches. Meat pasteurized in plastic and aluminum cans had better sensory and microbiological quality and longer shelf life than meat packed in steel cans. Oxygen‐barrier pouches had the lowest quality and shortest shelf life. Nonbarrier pouches had product with quality similar to meat in steel cans, but with an extended shelf life. No packaging materials improved the microbiological shelf life of freshly cooked meat. Vacuum skin packaging resulted in improved sensory qualities of freshly cooked and picked meat.
Optimal Controlled Atmosphere Conditions for Storage of Broccoli Florets
Authors: BASTRASH SYLVIE , MAKHLOUF JOSEPH , CASTAIGNE FRANCOIS , WILLEMOT CLAUDE 
Published: August 2006

ABSTRACTMinimally processing broccoli heads into florets increased the rate of respiration throughout storage at 4°C in air, in response to wounding stress. Ethylene production was also stimulated after 10 days. At‐mospheres for optimal preservation of the florets were evaluated using continuous streams of the following defined atmospheres (%CO2/%O2): O/20 (air control), 6/1, 6/2, 6/3, and 3/2, 6/2, 9/2. The atmosphere consisting of 6% CO2+ 2% O2 resulted in extended storage of broc‐coli florets from 5 wk in air to 7 wk. This was demonstrated by delayed yellowing, prolonged chlorophyll retention, reduced development of mold and offensive odors (by sensory observation), and better water retention. These beneficial effects were especially noticeable when the florets were returned from CA at 4°C to air at 20°C.
Protein‐Protein Interactions in the Extrusion of Soya at Various Temperatures and Moisture Contents
Authors: PRUDÊNCIO‐FERREIRA SANDRA H. , ARÊAS JOSÉ. G. 
Published: August 2006

ABSTRACTSoya protein isolate extruded at various temperatures and moisture contents was solubilized before and after processing in buffers containing urea, sodium disulphite, 2‐mercaptoethanol, sodium dodecyl sulphate, alone or in combination to elucidate stabilizing mechanisms for their three dimensional structure. The main mechanisms were disulphide linkages, hydrophobic and electrostatic interactions. All extrudates resisted retorting in water at 120°C but complete disruption occurred in media containing reducing agents plus sodium dodecyl sulphate. Little change in amino acid occurred in extrusion except for aspartic and glutamic acids, which decreased in extrusion at 140°C. Infrared spectra showed the presence of β‐sheet anti parallel structures. Peptide bonds were of negligible importance in extrusion texturization of soya protein. If formed they only contributed to an insoluble phase in the melt.
Gamma‐Irradiation Affects Some Physical Properties of Dry Bean (Phaseolus vulgaris) Starch
Authors: RAYAS‐DUARTE P. , RUPNOW J. H. 
Published: August 2006

ABSTRACTGamma‐irradiated great northern (GN) bean starch (2.5–20 kGy) showed apparent increased susceptibility to central fissures. Bean damage during scanning electron microscopy was observed using ≥400OX magnification on GN bean starch samples. Approximate molecular weights estimated by gel filtration chromatography Sepharose Cl‐2B of control GN bean starch were: amylopectin >2×106 and amylose 2×105. Amylose‐like fraction of irradiated bean starch (20 kGy) revealed two peaks ∼6.9×104 and 1.5×105 daltons. Differential scanning calorimetry showed an increase in gelatinization enthalpy and a small increase in gelatinization peak temperature at 20 kGy suggesting a reorganization of the crystalline and amorphous phases of the starch granule.
Extrusion of Pinto Bean High Protein Fraction Pretreated with Papain and Cellulase Enzymes
Authors: CZARNECKI ZBIGNIEW , GUJSKA ELZBIETA , KHAN KHALIL 
Published: August 2006

ABSTRACTHigh protein fraction of pinto bean was pretreated with papain and cellulase enzymes and extruded at a temperature of 120°C. The effect of enzyme type and concentration, moisture and duration of incubation on expansion, texture, color, water absorption and solubility, pH, sugars, nitrogen solubility index and in vitro protein digestibility of the extrudate were investigated. Enzymatic modification had differential effects on nitrogen and carbohydrate components and on some physical and functional preperties of extrudates, depending on type of enzyme and incubation conditions. Results indicated the possibility of controlling protein and fiber hydrolysis at low moisture to obtain a desirable degree of modification to improve extruded products. This method may be used in food applications to obtain new snack type products from beans or their fractions.
Measurement of Water Activity Above 100°C
Authors: BASSAL A. , VASSEUR J. , LEBERT A. 
Published: August 2006

ABSTRACTThe method is based on equilibration of the sample with an atmosphere of pure water vapor at constant pressure. Water activity is calculated from the sample temperature at equilibrium. A curve describing ×= f(aw) at constant water vapor pressure (isobar) was established for microcrystalline cellulose and potato starch, within the range 100–150°C. The precision of the method was evaluated and an empirical model, based on the GAB equation, was developed to fit experimental data. Determination were specifically with isobars at 1 bar, but isobars at other pressures could be determined by modifying the system.
Lactobacillus spp. from Washington State Wines: Isolation and Characterization
Authors: EDWARDS C.G. , POWERS J.R. , JENSEN K.A. , WELLER K.M. , PETERSON J.C. 
Published: August 2006

ABSTRACTSpecies of Lactobacillus were isolated and identified from commercial Washington state grapes and wines including L. brevis (4 strains), L. hilgardii (4), L. plantarum (3), and L. fructivorans (1). Unlike other strains, L. brevis and L. pluntarum grew in media at relatively low pH (pH 3.16 and 3.34). Sulfur dioxide inhibited all strains as growth was delayed in 33 mg/L total SO2 (pH 3.5). None of the strains grew in 12% or 14% ethanol. Alcoholic fermentations of two grape musts were not slowed in the presence of strains of L. brevis, L. hilgardii, or L. plantarum.
Pre‐Emulsified Corn Oil, Pork Fat, or Added Moisture Affect Quality of Reduced Fat Bologna Quality
Authors: BISHOP D. J. , OLSON D. G. , KNIPE C. L. 
Published: August 2006

ABSTRACTReplacing fat with additional water prevented the increase in firmness normally associated with low‐fat meat products. Pre‐emulsifying the fat or oil also decreased the firmness of reduced‐fat bologna. The color of reduced fat bologna was darker for all except the pre‐emul‐sified corn oil treatments. Redness values for the intact (reduced) fat were the highest of all treatments. Pre‐emulsifying fats caused a reduction in redness values for bologna. Flavor and overall acceptability scores from a consumer sensory panel did not differ among bologna samples, but juiciness scores were higher in bologna containing additional water. Accumulated purge in vacuum packages increased with water content in the products and with addition of pre‐emulsified oil.
Salt, Phosphate and Oil Temperature Effects on Emulsion Capacity of Fresh or Frozen Meat and Sheep Tail Fat
Authors: ZORBA O. , GOKALP H.Y. , YETIM H. , OCKERMAN H.W. 
Published: August 2006

ABSTRACTThe effects of K2HP04, NaCl and oil temperature on emulsion capacity (EC) and microstructure of fresh and frozen Turkish beef was studied by utilizing a model system. EC of frozen meat was 6.4% higher than fresh meat. EC also increased with increasing phosphate levels increasing 8.5 and 10.4% over the control with 0.50 and 0.75% phosphate respectively. EC increased 1.6% for 3.0% salt over 2.5% salt. Microstructure photographs of the phosphate containing emulsions indicated the protein aggregates diminished and the emulsion was more homogeneous.
Surimi‐Like Products From Mutton
Authors: McCORMICK R.J. , BUGREN S. , FIELD R.A. , RULE D.C. , BUSBOOM J.R. 
Published: August 2006

ABSTRACTSurimi‐like mutton products were produced using hand boned meat (HBM) and mechanically separated meat (MSM). Washing increased moisture and decreased fat and protein in surimi‐like products. Collagen solubility and water holding capacity were higher for surimi‐like products from MSM when compared to those from HBM. Washing reduced bone content of MSM. Percentage of 14:0, 16:0, 18:0 and 18:1 fatty acids tended to decrease and percentage of polyunsat‐urated fatty acids tended to increase with washing. Acceptable restructured beef steaks with reduced salt content were produced when washed HBM or washed MSM were included.
Volatile Flavor Components in Snow Crab Cooker Effluent and Effluent Concentrate
Authors: CHA Y.J. , CADWALLADER K.R. , BAEK H.H. 
Published: August 2006

ABSTRACTVolatile compounds in snow crab cooker effluent (SCCE) and effluent concentrate (EC) were compared by simultaneous steam distillation‐solvent extraction/gas chromatography/mass specirometry (SDE/GC/ MS). Volatile compounds (122) were detected in both samples. Of these, 97 were positively identified, composed mainly of nitrogen‐and sulfur‐containing compounds, aromatic hydrocarbons, aldehydes, ketones, furans, and alcohols. A total of 101 compounds were detected in the cooker effluent, and 90 were detected in the concentrate. Amounts of sulfur‐ and nitrogen‐containing compounds were 44 and 7.3 times higher, respectively, in EC.
Vitamin D Stability in Milk
Authors: RENKEN SHELLY A. , WARTHESEN JOSEPH J. 
Published: August 2006

ABSTRACTA method was developed to determine vitamin D3 in milk. It includes saponification, solid phase extraction and HPLC. Recovery of added vitamin D3 was 93%. Vitamin D3 concentrations in commercial milks were variable. Stability studies showed that on exposure to light, there was a slight loss of vitamin D3 from fortified milk. Air exposure did not affect stability in milk. Upon standing there was some stratification of the vitamin in milk containers with slightly more vitamin D3 in the top layer of milk than at the bottom.
Microentrapment of Lactobacilli in Calcium Alginate Gels
Authors: SHEU T. Y. , MARSHALL R. T. 
Published: August 2006

ABSTRACTA procedure was developed to entrap culture bacteria using a two‐phase (water/oil) system. It consisted of 3% sodium alginate mixed with microbial cells and suspended in an oil bath containing 0.2% Tween 80. While stirring at 200 rpm, calcium chloride (O.OSM) solution was added to break the water/oil emulsion and form calcium alginate gel. The calcium alginate beads containing microbial cells had mean diameters of 25–35 μm (range S‐100 μm). The entrapped microbial cells were released completely from the drop shaped beads by gentle shaking in 0.lM phosphate solution (pH 7.5) for 10 min. About 40% more lactobacilli survived freezing of ice milk when they were entrapped in calcium alginate than when they were not entrapped.
Extraction of Cookie Aroma Compounds from Aqueous and Dough Model System
Authors: PROST C. , LEE C.Y. , GIAMPAOLI P. , RICHARD H. 
Published: August 2006

ABSTRACTTwo extraction methods, simultaneous distillation‐extraction and direct extraction by solvents, were compared to analyze aroma compounds added to cookies using a model system. The optimum extraction was obtained after 1 hr of simultaneous distillation‐extraction, but some compounds such as vanillin, γ‐butyrolactone, maltol, and 4‐(4‐hydroxyphenyl)‐2‐butanone were not easily distilled. However, these compounds were extracted well by direct extraction using polar or apolar solvents. These two methods are complementary and can be well adapted to cookie aroma analysis.
Sweetness Adaptation of Some Carbohydrate and High Potency Sweeteners
Authors: BORNSTEIN B.L. , WIET S.G. , POMBO M. 
Published: August 2006

ABSTRACTA sip‐and‐swallow procedure designed to provide stimulation resembling normal drinking was employed to investigate adaptation to sweetness and sourness over time in a model beverage system. Intensity judgements were made using magnitude estimation. Adaptation to sweeteners (sucrose, HFCS, sucralose and aspartame) alone and in blends was evaluated. Different degrees of sweetness adaptation were observed. Sucrose and HFCS displayed less adaptation than the high potency sweeteners, sucralose and aspartame. Blends containing two high potency sweeteners adapted to a greater degree than the individual components. Blends containing a carbohydrate and a high potency sweetener showed less adaptation than those containing two high intensity sweeteners. Sourness adaptation was not demonstrated.
Fat Concentration Affects Sweetness and Sensory Profiles of Sucrose, Sucralose, and Aspartame
Authors: WIET STEPHAN G. , KETELSEN SANDRA M. , DAVIS THOMAS R. , BEYTS PAMELA K. 
Published: August 2006

ABSTRACTThe sensory characteristics of sucralose, aspartame, and sucrose were studied in an unflavored lipid model system varying in fat levels. One study investigated the effects of fat on the potencies (vs. sucrose) of sucralose and aspartame. We also examined absolute changes in all three sweeteners in taste, temporal, and mouthfeel properties at fiied concentrations across a wide fat range. Results indicated a modest decrease in the potencies of sucralose and aspartame across fat concentrations, especially at lower sweetness levels. All sweeteners responded similarly to changes in fat concentration. Independent of fat level, sucralose was perceived more similar to aspartame in onset, bitterness, and aftertaste, than to sucrose.
Proton NMR and Dielectric Measurements on Sucrose Filled Agar Gels and Starch Pastes
Authors: PADUA GRACIELA W. 
Published: August 2006

ABSTRACTLow‐field proton NMR and high‐frequency dielectric measurements were performed on sucrose‐filled agar gels of 0 to 1.2g sucrose/g water and starch pastes of concentrations between 0.2 and lg starch/ g water. The dielectric constant decreased linearly with increasing concentration for both. The dielectric loss of sucrose‐filled agar gels showed two regions, first increasing and then decreasing with concentration. The dielectric loss data for starch pastes showed a constant value close to that of pure water throughout the concentration range. Dielectric data were related to hydration models derived from proton NMR measurements.
Rapid Enzymatic Assay for Ascorbic Acid in Various Foods Using Peroxidase
Authors: TSUMURA F. , OHSAKO Y. , HARAGUCHI Y. , KUMAGAI H. , SAKURAI H. , ISHII K. 
Published: August 2006

ABSTRACTBased on direct spectrophotometry and the oxidation of ascorbic acid by guaiacol peroxidase, this method was simple, rapid and highly specific for ascorbic acid. No interference was seen for any food sample tested, including vegetables, fruits, potatoes, beans, chicken liver, processed food, tea and seaweed. This method was applicable to colored and/or sugar‐rich samples, and more precise than officially adopted chemical methods.
Organic Acid Changes During Ripening of Processing Peaches
Authors: WANG T. , GONZALEZ A.R. , GBUR E.E. , ASELAGE J.M. 
Published: August 2006

ABSTRACTOrganic acids and their changes during peach (Prunus persica L. Batsch) fruit ripening were quantified by HPLC for clingstone culti‐vars,‘Babygold 5’and‘Babygold 7′, and a freestone cultivar,‘Cresthaven’. At full maturity,‘Babygold 5’and‘Babygold 7’had about 60% malic, 20% citric and 19% quinic acid; whereas‘Cresthaven’had similar amounts of all three organic acids (37, 3.5 and 28%, respectively). During fruit ripening,‘Babygold 5’and‘Babygold 7’increased in malic acid and decreased in citric and quinic acids, whereas,‘Cresthaven’showed little change in these organic acids.
Composition and Sensory Characterization of Red Raspberry Juice Concentrated by Direct‐Osmosis or Evaporation
Authors: WROLSTAD RONALD E. , MCDANIEL MINA R. , DURST ROBERT W. , MICHEALS NANCY , LAMPI KEITH A. , BEAUDRY EDWARD G. 
Published: August 2006

ABSTRACTRaspberries were processed into juice and concentrated to 45° Brix by two processes: Osmotek's cold, direct‐osmotic concentration process and conventional evaporative technology. Compositional analyses included pH, titratable acidity, formal value, total anthocyanin pigment, polymeric color, and nonvolatile acid, sugar and anthocyanin pigment profiles. Concentration by either process resulted in small anthocyanin pigment losses and formation of fumaric acid and small increases of polymerized pigment. The aroma and flavor of the experimental samples and nine commercial concentrates were evaluated in a raspberry drink formulation by a trained descriptive flavor panel. Principal component analysis revealed no significant flavor differences between the single‐strength juice, the concentrates and three of the commercial samples.
Cross‐flow Microfiltration with Gas Backwash of Apple Juice
Authors: SU S.K. , LIU J.C. , WILEY R.C. 
Published: August 2006

ABSTRACTCross‐flow microfiltration (MF) was applied for clarification of commercially pressed depectinized apple juices and pectin containing artificial apple juice suspensions under continuous low pressure inlet conditions (35 kPa ‐ 209 kPa). Periodic gas backwash (air or N2) removed solids from exteriors of 0.2 μm cut‐off hollow fiber polypropylene membranes. Flux and nephelos turbidity units (NTU) of filtrates for both commercial juices and artificial juices were evaluated. Commercial juices after vacuum filtration and MF had 100–110 L/m2/hr flux during 2 hr operation. Low pectin (1%) artificial juices had ∼70 L/m2/hr flux during 1.5 hr. NTUs of filtrates from all treatments were <0.69. All filtrates were commercially sterile.
Ingredient Interaction Effects on Protein Functionality: Mixture Design Approach
Authors: ARTEAGA G. E. , LI‐CHAN E. , NAKAI S. , COFRADES S. , JIMENEZ‐COLMENERO F. 
Published: August 2006

ABSTRACTA ten‐point augmented simplex‐centroid design was used to study the effects of ingredient interactions on properties of food protein mixtures. Hydrophobicity, solubility and functional properties (emulsifi‐cation and color) of three ingredients (bovine casein and salt‐extractable proteins from chicken breast muscle and beef heart) as well as mixtures of the ingredients were tested. Significant deviations were observed between experimentally measured properties of mixtures and values calculated assuming linear addition of individual ingredient properties. Regression models including significant interaction terms were calculated for ingredient‐hydrophobicity and ingredient‐functionality relationships, and used in computerized optimization of two hypothetical formulations.
Browning Potential of Liquid Smoke Solutions: Comparison of Two Methods
Authors: RIHA W.E. , WENDORFF W.L. 
Published: August 2006

ABSTRACTThe color‐forming potential of carbonyl compounds from liquid smoke solutions with selected amino acids was determined with a colori‐metric procedure used in industry and compared with a color analysis on filter oaoer discs. The two methods provided different evaluations of formed colors. Of the carbonyls tested, glycolaldehyde, methyl‐glyoxal and glyoxal showed significant browning potential, while formaldehyde and hydroxyacetone showed very little color formation. Measurement of browning potential of amino acids varied between the procedures. The disc assay procedure enabled better characterization of smoke colors produced.