bluuebunny/crossref_metadata_2025_split huggingface dataset:
A Computer Aided Method for the Rheological Characterization and Classification of Solid Food Materials
Authors: MILLER B. D. F. , PELEG M. , NORMAND M. D. , GONTER R. H. , KLEIN E. 
Published: August 2006

ABSTRACTSelected solid food materials were characterized by a modified general Maxwell model in which the elements have predetermined and fixed relaxation times but their number continuously changes with the strain. The fit criterion for the model was its consistency with results obtained in independent tests (e.g. relaxation data at different strains). The properties of the model and the computer programs for the determination of its parameters were tested and evaluated by simulated stress‐strain and stress‐relaxation curves and by varying the assigned values of the relaxation times.
Some Chemical Factors Affecting the Quality of Processed Yam
Authors: ONAYEMI O. 
Published: August 2006

ABSTRACTThree species of yams (1) white (2) water, and (3) yellow were studied. Each was divided into three sections: head (stem end), middle and tail‐and examined for quality characteristics which are important in the utilization of yam for convenience foods. The characteristics studied were susceptibility to discoloration and chemical composition including nutrients such as ascorbic acid, nitrogen constituents, total lipid and polyphenols. The polyphenol content was positively correlated with discoloration and was affected by storage time as well as by the section of yam utilized. The concentration of polyphenols was highest in the head region, which exhibited the greatest discoloration. The middle section was most suitable in preparating light‐colored yam products since it was lowest in phenols and exhibited the least discoloration.
Determination and Correlation of the Water Activity of Cheese Whey Solutions
Authors: KANTEREWICZ ROSA J. , CHIRIFE JORGE 
Published: August 2006

ABSTRACTThis work reports on the experimental determination (and correlation) of water activity (aw) in cheese whey solutions of varying total solids content (up to about 50% solids). It was shown that a satisfactory linear correlation between aw and solids (given as g of solids/100g of water) of whey existed. The aw of whey solutions was close to but always below that of lactose, which indicated that other nonlactose constituents also contributed to aw lowering.
Investigation of Cashew Apple Juice as a Substrate for Single Cell Protein Production
Authors: LAYOKUN S.K. , OBAWOLE A.B. , FATILE I.A. , SOLOMON B.O. 
Published: August 2006

ABSTRACTCashew juice was investigated for its ability to support the growth of Saccharomyces cerevisiae. A characteristic of the juice showed that it contained a mixture of fermentable sugars of which glucose, fructose and sucrose have been identified. Also the concentration of reducing sugars was as high as 15% w/v. Growth studies were carried out in a 7‐L batch fermentor at a pH of 5.0 and 30°C with and without nutrient supplementation. The corresponding yields were 0.50 and 0.39 gram cells/gram reducing sugar consumed, respectively. While about 10% of the reducing sugar was consumed in the unsupplemented medium 43% was consumed in the medium with supplementation.
Hot Pork Processing, Brine Chilling and Mechanical Portioning as a Fresh Pork Processing System
Authors: FRYE C. B. , CALKINS C. R. , MANDIGO R. W. 
Published: August 2006

ABSTRACTRapid chilling was investigated as a link between hot pork processing and mechanical portioning. Loins from market weight hogs (n = 40) were removed (pre‐ or post‐rigor) and were assigned to one of two chilling treatments (brine chilling or blast freezing). Loins were chilled until crust frozen, then tempered, pressed and cleaved. Ultimate pH, cooking yields, taste panel ratings and Warner‐Bratzler shear force values (WBS) were obtained. Pre‐rigor chops had significantly higher WBS values and lower (less tender) taste panel ratings than post‐rigor chops. Generally, pre‐rigor chops were juicier but less tender. There were no major differences between rapid chilling treatments nor in ultimate pH or cooking data. Less severe chilling techniques are needed to make this processing system feasible.
Flavor Profiles of Vacuum Packaged and Polyvinyl Chloride Packaged Ground Beef: A Comparison of Cooked Flavor Changes Occurring during Product Display
Authors: LYNCH N. M. , KASTNER C. L. , CAUL J. F. , KROPF D. H. 
Published: August 2006

ABSTRACTVacuum packaged (VP) ground beef was compared to polyvinyl chloride (PVC) packaged product by describing and quantifying via flavor profiling those flavor changes occurring during display. VP samples displayed for 24 days had a more constant profile than did PVC samples displayed for 5 days. The initial beefy, fresh impact of VP samples declined only slightly during display. The beefy note became briefer and was replaced by a lingering sourness. Bloody/serumy notes changed to metallic/sharp notes. After 3‐day display, PVC samples were bland with a threshold amount of stale note. At 5‐day display, beef identity and freshness of the PVC sample were very low. Bloody/serumy was not detected and blandness was replaced by a lingering stale note.
Texturization of Co‐Precipitated Soybean and Peanut Proteins by Twin‐Screw Extrusion
Authors: HAGAN R. C. , DAHL S. R. , VILLOTA R. 
Published: August 2006

ABSTRACTA co‐precipitated concentrate of soybean and peanut proteins, prepared from flours along with two soy concentrates, a peanut concentrate and a soy‐peanut concentrate blend, were texturized by twin‐screw extrusion followed by rheological, functional and ultrastructural analysis of the textured products. Optimal feed moisture varied among the different feed materials and corresponded to final product moisture. Compared to the other textured products, the textured co‐precipitated concentrate exhibited increased rehydration capacity, decreased peak force and work, moderate expansion and a unique ultrastructure. Product ultrastructure was determined to correspond with rheological and functional characteristics of the extrudates. Co‐precipitation of soybean and peanut proteins resulted in a feed material with modified extrusion performance.
Effect of Salt on the Thermal Stability of Storage Proteins from Fababean (Vicia Faba)
Authors: ARNTFIELD S. D. , MURRAY E. D. , ISMOND M. A. H. 
Published: August 2006

ABSTRACTThe influence of various salts on stability of proteins in a fababean protein isolate were examined using differential scanning calorimetry (DSC) to monitor denaturation temperatures (Td). The ability of some salts to increase Td values, or stabilize the protein, was described as a biphasic linear relationship. The two distinct phases were attributed to two established stabilization mechanisms, electrostatic interaction and preferential hydration. Ranking of salts in terms of ability to stabilize or destabilize fababean proteins followed the lyotropic series for both major structural proteins present in the isolate. In most salt environments responses of the two proteins, legumin and vicilin, were slightly different; these differences were attributed to differences in electrostatic profiles and response to water availability for the two proteins.
Peel Removal by High Pressure Steam from Processing Tomatoes with Yellow Shoulder Disorder
Authors: COREY K.A. , SCHLIMME D.V. , FREY B.C. 
Published: August 2006

ABSTRACTFruit of processing tomatoes were peeled using high pressure steam with lab and commercial equipment. Recovery ranged from 64.8% to 77.8% and quantity of adhering peel ranged from 385 to 1866 mg/kg fruit for nine genotypes steam peeled at 4.4 bar. Recovery decreased with increasing steam pressure and dwell time for VF 134 and Castlehy 1509. Quality of peeled Castlehy 1509 was superior to VF 134 fruit due to lack of yellow shoulder disorder (YSD) and consequent low quantities of adhering peel. Equations for prediction of % recovery and quantity of adhering peel as functions of steam pressure, dwell time, and % YSD were developed based on results of the lab scale experiment.
Effect of Preprocessing Treatments on the Firmness and Quality Characteristics of Whole and Sliced Strawberries After Freezing and Thermal Processing
Authors: MAIN G. L. , MORRIS J. R. , WEHUNT E. J. 
Published: August 2006

ABSTRACTProcedures designed to improve fruit firmness of overripe strawberry fruit originally designated for the fresh market were investigated. The firmness of ‘Cardinal’ strawberries was increased by soaking or vacuum infiltrating in 1 or 2% Ca lactate solutions. Calcium lactate was more effective in firming sliced than whole fruit. Thermally processed fruit benefited more from calcium absorption than did the frozen, thawed fruit. Whole fruit firmness was increased by the vacuum infiltration of Ca lactate. There was little increase in firmness of the sliced fruit when the calcium was vacuum infiltrated as compared to a soak treatment with no vacuum. There were slight but significant differences among treatments on all quality attributes tested. However, these quality differences would have no commercial importance.
Comparison of the Half‐Lives of the Anthocyanins in the Juice of Crowberry, Empetrum nigrum
Authors: KALLIO H. , PALLASAHO S. , KÄRPPÄ J. , LINKO R. R. 
Published: August 2006

ABSTRACTThe contents of the 12 anthocyanins in crowberry juice were followed during storage at room temperature by varying the content of oxygen, ascorbic acid, Al3+ and Fe3+ ions. The half‐lives of the individual anthocyanins were 4–6 wk in untreated juice. When 90% of the oxygen had been removed, the stability improved by a factor 3–4. The glucosides and galactosides had longer half‐lives than the arabinosides, confidence of the differences varying from 90 to 99,9%. The most stable were the galactosides and glucosides of delphinidin and petunidin (confidence 95–99.9%), peonidin and cyanidin arabinosides being the least stable. Fe3+ and Al3+ supplementations improved the stability of all the anthocyanins. The Fe3+ supplementation increased the stability of peonidin and malvidin galactosides and arabinosides most effectively.
Heat Gelation of Oil‐in‐Water Emulsions Stabilized by Whey Protein
Authors: JOST ROLF , BAECHLER ROBERT , MASSON GÉRARD 
Published: August 2006

ABSTRACTThe conditions under which a high volume fraction of oil can be trapped in whey protein gels were studied. Oil‐in‐water emulsions of whey protein and vegetable oil were subjected to heat treatment. Such emulsions, depending on their protein and oil content, on their pH and on the emulsification technique used, gelled or remained liquid. Homogenization was the major factor to achieve gelation and the firmness of heat‐induced gels increased with increasing emulsion fineness and homogeneity. Emulsions with a high gelation capacity were characterized by a single droplet family of relatively narrow size distribution and a mean droplet diameter ranging from roughly 300–700 nanometers. The pH range suitable for gelation extended from 3.5–8.0.
Gelatinization Properties of Chinese Water Chestnut Starch and Lotus Root Starch
Authors: XU SHI‐YING , SHOEMAKER CHARLES F. 
Published: August 2006

ABSTRACTA microscope heating‐stage and differential scanning calorimetry were used to characterize the gelatinization of lotus root starch and water chestnut starch. The effect of varying concentrations of different sugars on gelatinization temperature was also studied.
Effect of Further Processing and Storage of Mechanically Deboned Chicken on Proximate Composition, Thiamin, Riboflavin and TBA Values
Authors: Ang C. Y. W. 
Published: August 2006

ABSTRACTMechanically deboned chicken (MDC), and its further processed products, frankfurters (FK) and bolognas (BG), were evaluated for proximate composition, thiamin, riboflavin and TBA values following processing and storage. Vitamin concentrations were found stable in MDC stored at 2°C for 2 days or at – 18°C for 180 days. The processing of FK and BG reduced the vitamin levels by0–12% on a dry weight basis. Storage of FK and BG for 42 days at 2°C or 180 days at – 18°C had no measurable effect on vitamin content. TBA values were generally low except their increases were significant in the salted MDC held at – 18°C. Proximate composition varied among products but was not affected by storage time and temperature.
Extraction of Pigments from Mechanically Deboned Turkey Meat
Authors: HERNANDEZ A. , BAKER R. C. , HOTCHKISS J. H. 
Published: August 2006

ABSTRACTSeveral extraction procedures were tested to lighten the color and improve textural characteristics of mechanically deboned turkey meat. An extensive extraction of heme pigments was achieved when 0.04M phosphate buffer with a pH of 8.0 was used. Lightness of MDTM increased by 51. I%, redness decreased by 64.0%, and yellowness increased by 26.0% over untreated raw MDTM when measured objectively. Sensory analyses of cooked patties made from extracted MDTM from necks and ground turkey breast indicated that breast meat products could be formulated with 5–20% washed MDTM without significantly affecting overall sensory quality.
Sensory Aroma Scores and TBA Values as Indices of Warmed‐Over Flavor in Pork
Authors: POSTE L. M. , WILLEMOT C. , BUTLER G. , PATTERSON C. 
Published: August 2006

ABSTRACTGround lean pork was stored for up to 16 days at 4°C after cooking to an internal temperature of 75°C. The samples, stored for 0, 2, 4, 8, and 16 days, were evaluated for warmed‐over (off) aroma by nine experienced panelists using a descriptive analysis line scale. The warmed‐over aroma mean scores from 0 to 8 days of storage correlated well with the TBA (thiobarbituric acid) means. Although not significant (p>0.05), overall sensory scores appeared to decrease on day 16 while TBA values remained high. Further investigation of a significant judge by time interaction (p = 0.04) led to the clustering of judges by their responses into two homogeneous groups. Although both groups indicated a significant storage effect, group 1 perceived a levelling off in off aroma after day 8 whereas group 2 perceived a significant decrease (p<0.05) from day 8 to 16. Progressive masking of warmed‐over aroma by a rancid aroma and a large variation in the panelists' sensitivity to rancid aroma may explain the discrepancy.
Ion Chromatography for Determining Residual Sulfite on Shrimp
Authors: COOPER P. L. , MARSHALL M. R. , GREGORY J. F. , OTWELL W. S. 
Published: August 2006

ABSTRACTAn acid distillation (AD) method, followed by ion chromatography (IC) resulted in incomplete extraction (50‐65% recovery) of sulfite from shrimp samples fortified with various levels of sodium metabisulfite (Na2S2O5). AD‐IC accounted for approximately 30% of the sulfite as determined by the AOAC Monier‐Williams method (M‐W), when shrimp were treated with a standard sulfite dip. An IC method involving extraction of shrimp samples with an alkaline‐formaldehyde solution (AFE‐IC) or water (WE‐IC) gave residual sulfite levels which averaged 97% of those obtained by the M‐W method. Fresh shrimp treated with 0.5% and 1.25% Na2S2O5 dips were found by the M‐W and WE‐IC methods to have mean residuals of 31 and 83 ppm as SO2, respectively, which were below FDA's legal limit of 100 ppm as SO2.
Contribution of Paramyosin to Marine Meat Gel Characteristics
Authors: SANO TAKESHI , FNOGUCHI SATOSHI , TSUCHIYA TAKAHIDE , MATSUMOTO JUICHIRO J. 
Published: August 2006

ABSTRACTThe properties of the paramyosin‐natural actomyosin system gels were considerably improved by paramyosin, and a strong and firm gel was formed. This effect of paramyosin on gel properties was large at relatively low paramyosin contents. Paramyosin considerably altered the characteristic texture of the marine meat gel products made from invertebrate meats. Two‐step heating, including the low temperature setting, was effective in increasing the gel strength for the paramyosinnatural actomyosin system gels. The strengthening effect of setting on the gel strength became larger on increasing the paramyosin content.
Effect of Microwave Blanching on the Yield and Quality of Canned Mushrooms
Authors: Baldwin D. R. , Anantheswaran R. C. , Sastry S. K. , Beelman R. B. 
Published: August 2006

ABSTRACTShrinkage of mushrooms during blanching and retorting processes was studied using microwave and boiling water blanching treatments. A microwave blanching treatment of 4 min 40 sec at the high setting in a microwave oven was compared to a 7 min, boiling water, conventional blanching treatment. Data showed that the microwave blanching process was superior with respect to yield, allowing for a significant (p < 0.01) increase in net yield (3.41%) for three trials. Color and sensory analyses of the canned mushrooms showed that the two treatments were not significantly different (p<0.05) with respect to flavor, texture, color and overall acceptability.
Comparison of Methods to Remove Endogenous Iron from Soy Protein Isolates
Authors: MORR C. V. , SEO A. 
Published: August 2006

ABSTRACTThe relative effectiveness of ion exchange, dialysis, heating and partial enzyme digestion treatments and the use of EDTA, oxalate, and ascorbic acid was evaluated for removing endogenous Fe from soy protein isolate. The pH 2 ascorbic acid dialysis treatment removed about 60% of the endogenous Fe from soy isolate, but the neutral to mildly alkaline treatments generally failed to remove > 30% of the endogenous Fe. The results of this study were interpreted to indicate that factors other than the proposed phytate‐Fe‐protein complex were responsible in large measure for the incomplete removal of endogenous Fe from soy protein isolate.
Molecular Encapsulation of Natural and Synthetic Coffee Flavor with β‐Cyclodextrin
Authors: SZENTE L. , SZEJTLI J. 
Published: August 2006

ABSTRACTNatural and synthetic coffee flavors were stabilized with β‐cyclodextrin. Upon contact with water the complex bound flavor substances were released immediately. The transformation of greasy, oily or liquid, coffee aroma concentrates into a microcrystalline stable inclusion complex may have practical importance as an additive to enhance the sensory properties and quality of instant coffee products.
Effect of Packaging Materials on Temperature Fluctuations in Frozen Foods: Mathematical Model and Experimental Studies
Authors: ZURITZ CARLOS A. , SASTRY SUDHIR K. 
Published: August 2006

ABSTRACTAn analytical solution of the conduction heat transfer equation was developed for prediction of temperature in frozen foods exposed to periodic environmental temperature fluctuations. The prediction model includes the effect of surface heat transfer resistances. Theoretical predictions were compared with experimental values recorded from frozen ice cream at different storage regimes. Slab‐shaped metal containers were used in the experiment. Surface heat transfer resistances were simulated with single layers of commercial packaging cardboard sheets and restricted air movement over the containers. A satisfactory agreement was obtained between predicted values and experimental data. Packaging materials coupled with a layer of stagnant air are effective barriers against thermal fluctuations.
Water Binding Ability of Meat Products: Effect of Fat Level, Effective Salt Concentration and Cooking Temperature
Authors: TROUT GRAHAM R. , SCHMIDT GLENN R. 
Published: August 2006

ABSTRACTThis study investigated the effect of fat level (5 and 30%), effective salt (NaCl) concentration (1.33–3.73%) and cooking temperature (56–80°C) on water binding ability (WBA) of a finely comminuted meat product. When compared at the same effective salt concentration, fat level had little effect on WBA. The effective salt concentration determined the maximum temperature product could be heated to before WBA started to decrease: these temperature ranged from 57°C at the lowest salt concentration to 68°C at the highest. Salt level also determined rate at which WBA decreased with increasing temperature: rates ranged from – 1.3% per °C at the lowest salt concentration to – 0.3% per °C at the highest. Increasing effective salt concentration above 2.93% had no beneficial effect on WBA.
Effects of Growth Regulators on Quality of Ripe Peach Fruit: Discoloration of Canned Peaches
Authors: RYMAL K. S. , DOZIER W. A. , SATJAWATCHARAPHONG C. , KNOWLES J. W. , SMITH D. A. 
Published: August 2006

ABSTRACTHarvester and Alred Elberta peach trees (Prunus persica (L) Batsch) were sprayed with either daminozide [butanedioic acid mono (2,2‐dimethylhydrazide)], ethephon [(2‐chloroethyl)phosphonic acid] or GA4+7 (gibberellin GA4+7). Following harvest, treatments were sorted subjectively on the basis of ground color and surface firmness. Firm ripe fruit were placed in 4°C storage, green fruit were held at 23–27°C until ripe (usually 2–3 days). Ripeness was therefore removed as a factor of chemical composition. No differences in skin color were found by instrumental measurements, confirming uniformity of that parameter of ripeness. There were no significant differences among fresh fruit treatments in soluble solids, ascorbic acid content, flesh color, or rate of browning. However, canned product from the ethephon treatment lot was markedly discolored.
Composition of Disfichlis palmeri grain, a saltgrass
Authors: YENSEN S. B. , WEBER C. W. 
Published: August 2006

ABSTRACTSeeds from the halophyte plant Distichlis palmeri were collected, ground, and chemically analyzed for nutrient composition. The seed's protein, fat, carbohydrate, and ash content were within ranges found in tables for barley, corn, sorghum, and wheat. Minerals were either the same, slightly lower or higher than table values given for other cereal grains. The sodium content of the seed was fourfold higher than other cereal grains.
Quantitative Analysis of Lutein Esters in Marigold Flowers (Tagetes erecta) by High Performance Liquid Chromatography
Authors: GREGORY GAYLE K. , CHEN TUNG‐SHAN , PHILIP THOMAS 
Published: August 2006

ABSTRACTA novel quantitative procedure for the analysis of lutein esters in Marigold flowers (Tageres erecta) using high performance liquid chromatography is described. A new solvent system consisting of methanol and ethyl acetate suitable for the separation of carotenoid hydrocarbons and esters on reversed phase adsorbent was developed for the analysis. Lutein ester concentrations in fresh Marigold flowers varied from 4 pg/g in greenish yellow flowers to 800 pg/g in orange brown flowers. The method is suitable as a general procedure for carotenoid analysis in fruits and flowers where the hydroxylated carotenoids are acylated.
Changes in heated and stored milk with an interpretation by reaction kinetics
Authors: KESSLER HEINZ‐GERHARD , FINK REINHOLD 
Published: August 2006

ABSTRACTThe effects of heating and storage conditions on the chemical changes in milk which are unaffected by the oxygen content, such as the loss of thiamin and lysine and the formation of hydroxymenthyifurfural, were investigated and the kinetics of the reactions worked out. All changes could be described by one equation which was valid over a surprisingly wide range of times and temperatures (from 1 set up to 1 yr, from 4°C up to 160°C) and which gave straight lines in the Arrhenius plot log time = f (1/absolute temperature). Because of this it is possible to optimize product quality, heating processes, and storage conditions.
Effects of Varying Levels of Chloride Salts on Clostridium Botulinum Toxin Production in Turkey Frankfurters
Authors: BARBUT SHAI , TANAKA NOBUMASA , MAURER ARTHUR J. 
Published: August 2006

ABSTRACTInhibitory effects of sodium chloride (NaCl), potassium chloride (KCl), and magnesium chloride (MgCl2) on C. botulinum inoculated turkey frankfurter emulsions were determined. Ionic strengths (I.S.) of 0.42, 0.55, and 0.68 were compared (equivalent to 2.5%, 3.25%, and 4.0% NaCl). Sodium nitrite levels were constant at 150 ppm. Inoculated emulsions (103 spores/g) were incubated and maintained at 27°C. In‐creasing NaCl from I.S. 0.42 to 0.68 delayed toxin production from 4 days to at least 40 days. KCl was almost as effective as NaCl at I.S. 0.42, but inferior at higher levels. MgCl2 did not demonstrate any inhibitory effect. Fifty percent substitution of 2.5% NaCl with KCl or MgCl2 generally reduced time for toxin production to occur.