bluuebunny/crossref_metadata_2025_split huggingface dataset:
Composition of Raw and Cooked Potato Peel and Flesh: Amino Acid Content
Authors: TALLEY E. A. , TOMA R. B. , ORR P. H. 
Published: August 2006

ABSTRACTThe nitrogen and total amino acid contents of Katahdin and Pontiac varieties of potatoes are reported for the peel and flesh, before and after cooking. With the exception of glutamic acid and 7‐amino‐butyric acid, all of the contents were higher in the peel. Losses of nitrogen and amino acids were minor in boiling whole potatoes but greater in oven baking in the peel or in boiling the peeled potato. Microwave cooking losses were less than in oven baking.
Carbonyl Levels in Oilseed‐Based Beverage Products During Growth of Streptococcus lactis
Authors: SCHMIDT R. H. , DAVIDSON S. M. 
Published: August 2006

ABSTRACTPlate count, titratable acidity, water soluble carbonyl (WSC) levels and hexane extractable carbonyl (HEC) levels were evaluated during incubation of Streptococcus lactis 60 at 32°C in reconstituted nonfat dry milk (NDM), peanut flour (PF)/NDM or soy protein isolate (SPI)/NDM blends and a in peanut or soybean milks. Increased heat treatment decreased acid production but did not affect growth of S. lactis in NDM, PF/NDM or SPI/NDM. Differing data trends for WSC synthesis were observed in PF/NDM and SPI/NDM when compared to NDM. The rate of growth, rate of acid production and the WSC level were lower in oilseed milks than in NDM. HEC levels in soybean milk decreased slightly with S. lactis incubation while HEC levels in other products were not significantly affected.
A Method for Predicting Gelation of Aseptically Packaged Steam Injected UHT Milk
Authors: SWARTZEL K. R. 
Published: August 2006

ABSTRACTThe gelation of sterile UHT steam injected dairy products was investigated by determining the time of gelation onset and the gelation rate. Fat percentages of the products were 0.5, 3.25, and 10.5. Each product was processed at 411°K for 20.3 sec, 416°K for 6.9 and 20.3 sec and 422°K for 3.4, 6.9, and 20.3 sec. Products were stored at 277 and 297°K. Viscosity measurements were taken with four commercial viscometer assemblies and viscosity data compiled at a shear rate of 1 sec‐1. Velocity rate constants (k) were determined using regression analysis. Prediction equations were formulated for the time of gelation onset and the rate of gelation depending on the severity of the thermal treatment, percent fat and storage temperature.
Effect of Vitamin Supplements on Growth of Leuconostoc oenos 44.40
Authors: KOLE M. , ALTOSAAR I. , DUCK P. 
Published: August 2006

ABSTRACTMedia sterilization procedures were studied during the production of a starter culture, Leuconostoc oenos 40·40, for use in malolactic fermentation of wine. Heat and filter sterilization of yeast extract was compared with respect to the growth of L. oenos. Addition of a mixture of vitamins after heat sterilization of basal medium with yeast extract stimulated the growth of this organism. When used alone, each vitamin except nicotinic acid had a stimulatory effect on growth. During pilot fermentation the production of bacterial cells per hour was doubled when vitamins were supplemented after sterilization of medium. Vitamin supplementation also increased the viability of lyophilized cells.
Effect of Milling Extraction on the Inositol Phosphates of Wheat Flour and Bread
Authors: NAYINI N. R. , MARKAKIS P. 
Published: August 2006

ABSTRACTSRW wheat was experimentally milled to 70%, 80%, 90% and 100% extraction flours, and “standard” bread was prepared from these flours. Six inositol phosphates and inorganic phosphate were found in all flours and breads. Inositol hexaphosphate, inorganic phosphate and total P increased with the degree of extraction. About 2/3 of the inositol hexaphosphate disappeared as a result of bread making, but an overall phosphate balance was possible only after taking into account the intermediate inositol phosphates. Commercial white bread and whole wheat bread were also analyzed for the entire spectrum of phosphates.
Studies on Pasteurized and Commercially Sterilized Poultry Meat Bologna. Effects of Chopping Condition and Type of Meat
Authors: MAWSON RAYMOND F. , MILLER BYRON F. , SCHMIDT GLENN R. 
Published: August 2006

ABSTRACTPoultry meat bologna has been studied under two systems of heat processing, pasteurizing and commercial sterilizing in cans. Mechanically deboned turkey meat was chopped (1) from the tempered state, (2) after thawing, refreezing and tempering, (3) after thawing. Treatments 1 and 2 resulted in reduction in cooking loss, while treatment 1 gave a firmer textured product, as measured by shear value but not by taste panel. Turkey meat was compared with spent Leghorn laying fowl meat, and mechanically deboned meat with manually deboned meat. Bologna made from mechanically deboned laying fowl had the highest cooking loss. Laying fowl bologna was firmer textured than turkey bologna, and manually deboned meat bologna was firmer than MDM bologna by both shear value and taste panel measuremnts.
Studies on Pasteurized and Commercially Sterilized Poultry Meat Bologna. Effects of Nitrite Addition and Vacuum Cutting
Authors: MAWSON RAYMOND F. , MILLER BYRON F. , SCHMIDT GLENN R. 
Published: August 2006

ABSTRACTTurkey bologna was prepared from mixed light and dark turkey meat and heat processed in cans under simulated commercial pasteurizing and sterilizing conditions. The bologna was prepared with and without added sodium nitrite and chopped in air or under vacuum. Nitrite and vacuum chopping had no effect on shear value, texture evaluation, pH, fat layer, soluble protein, residue or salt soluble protein. Nitrite addition increased cooking loss and protein sol. Vacuum chopping increased cooking loss and decreased the amount of protein sol. The pasteurized bologna had firmer texture and lower cooking losses than bologna processed to commercial sterility.
Effects of Beef Carcass Electrical Stimulation, Hot Boning, and Aging on Unfrozen and Frozen Longissimus dorsi and Semimembranosus Steaks
Authors: AXE J. E. BOWLES , KASTNER C. L. , DIKEMAN M. E. , HUNT M. C. , KROPF D. H. , MILLIKEN G. A. 
Published: August 2006

ABSTRACTNinety‐six sides from 48 beef carcasses were used to study the effects of hot boning (HB), electrical stimulation (ES), a combination of electrical stimulation and hot boning (ESHB), and steak storage treatments on longissimus dorsi and semimembranosus steaks. Steak storage treatments were: unfrozen (aged until 6 days postmortem) or frozen (ES, HB, and ESHB frozen 24 hr and controls 48 hr postmortem). ES did not improve taste panel ratings or consistently lower shear force values when compared with control counterparts. Storing carcasses at 5°C for the first 24 hr postmortem and freezing ES steaks at 24 hr versus 48 hr postmortem for the control possibly diluted the effectiveness of ES. However, ES did eliminate any toughening due to HB.
Canned Shrimp Texture as a Function of Its Heat History
Authors: MA L. Y. , DENG J. C. , AHMED E. M. , ADAMS J. P. 
Published: August 2006

ABSTRACTTexture changes of canned shrimp were determined by sensory and instrumental methods. A direct relationship was found between sensory perception of toughness and instrumental shear forces measurements in canned shrimp packed in 2.6% brine in 307×113 cans, and processed at 124°C. Shrimp muscle toughened during the initial stages of heating and softened during the latter stages of processing. The softening of shrimp texture (shear values) was determined to follow apparent first order behavior. Regression analyses were used to establish apparent reaction rate constants, an apparent activation energy (24 Kcal/mole), textural D values and textural Z values (30°C).
Modified Atmosphere Storage of Dungeness Crab (Cancer magister)
Authors: PARKIN KIRK L. , BROWN W. DUANE 
Published: August 2006

ABSTRACTA modified atmosphere (MA) of 80% CO2 and 20% air coupled with refrigerated storage was effective in extending shelf life of cooked whole Dungeness crab. Aerobic plate counts were lower over the storage period tested (25 days) for samples held in MA compared to controls held in air. Tissue pH decreased in MA samples, but increased in samples held as air controls (AC). There were significant differences in redox potential between groups, but these did not appear large enough to affect bacterial growth. Trimethylamine and ammonia values were similar for 14 days, then became higher in controls. There were no differences between treatment groups in thiobarbituric acid values, in textural properties as determined by Instron or in reflectance measurements. After removal from MA storage, the crab had a microbial shelf life that mimicked that of a fresh product.
Influence of Cultivars, Soak Solution, Blanch Method, and Brine Composition on Canned Dry Pea Quality
Authors: McCURDY S. M. , DRAKE S. R. , SWAIMSON B. G. , LEUNG H. K. , POWERS J. R. 
Published: August 2006

ABSTRACTThe composition of two commercially grown cultivars of dry peas (Pisum sativum L.),‘Alaska’and‘Garfield’, and their physical and sensory qualities after rehydration and thermal processing under various conditions were evaluated. Raw Garfield peas were larger and higher in lipid content (P<0.05) than Alaska peas, but no differences between cultivars were observed for moisture, protein, fiber, insoluble solids, alcohol insoluble solids, or starch contents. Sensory and physical assessment of the pea cultivars when canned revealed differences for a number of variables, but the results were complicated by interaction with the variety of processing conditions employed. The data indicate that appropriate control of processing conditions can minimize the difference in sensory characteristics among peas of different cultivars.
Influence of Calcium Treatment on‘Golden Delicious’Apple Quality
Authors: DRAKE S. R. , SPAYD S. E. 
Published: August 2006

ABSTRACTThe use of a CaCl2 treatment in the storage of apples improved the keeping quality of fresh apples in prolonged cold storage and did not deter from the quality of the processed product. The fresh market apples in controlled atmosphere storage were firmer with more ascorbic acid than CaCl2 treated apples in standard cold storage. However, fresh market CaCl2 treated apples had less green color, were firmer, with a high titratable acidity and ascorbic acid content, than untreated apples in standard cold storage. The processed products made from CaCl2 treated apples had better color and firmness than those made with apples from standard cold storage and better consistency and less weep than those made with apples from controlled atmosphere storage.
Sweetened Mango Purees Preserved by Canning and Freezing
Authors: AVENA R. J. , LUH B. S. 
Published: August 2006

ABSTRACTMango fruit (Mangifera indica L., Kent variety) at canning ripeness was processed as sweetened puree of 42–43° Brix soluble solids by canning and freezing. Sucrose and high fructose corn syrups in various combinations were used as sweeteners. Processed purees, diluted with three parts of water, produced mango nectars of 13% soluble solids for evaluation of chemical and sensory quality. The frozen mango purees contained slightly more ascorbic acid than the canned products. Sucrose and high fructose corn syrups may be used interchangeably as sweeteners. Panel members were not able to distinguish differences in preference for nectars even though some difference in sugar components among them were detected by high performance liquid chromatography.
Kinetics of Malvidin‐3‐Glucoside Condensation in Wine Model Systems
Authors: BARANOWSKI ELIZABETH S. , NAGEL CHARLES W. 
Published: August 2006

ABSTRACTWine model systems containing equimolar quantities of malvidin‐3‐glucoside and d‐catechin, with and without acetaldehyde, were stored anaerobically at 22, 32, 42, and 52°C. Malvidin‐3‐glucoside and d‐catechin disappearance and polymer appearance were monitored by HPLC and colorimetric methods. Reaction rates and activation energies were calculated. The malvidin‐3‐glucoside and d‐catechin condensation reactions showed pseudo first order kinetics both with and without the presence of acetaldehyde. However, activation energies were not significantly different.
Some Characteristics of Whole Corn: Whole Soybean (70:30) and Rice: Whole Soybean (70:30) Mixtures Processed by Simple Extrusion Cooking
Authors: MOLINA MARIO R. , BRAHAM J. EDGAR , BRESSANI RICARDO 
Published: August 2006

ABSTRACTMixtures of corn or rice with dehulled soybeans (70:30) were extruded at three cone openings. Processing temperatures were inversely correlated with cone opening. As cone opening increased fat retention and nitrogen solubility index increased, while dispersibility, protein nutritive value and acceptability (as “atole”) by school children decreased. The PER and NPR of the mixtures were significantly (P < 0.05) correlated with processing temperature (r = 0.90 for both) and sensory score (r = 0.83 and 0.82, respectively). No correlation was observed between protein nutritive value and residual antiphysiological factors of the products. After storage of mixtures for 12 wk at 4° and 25° C, fat acidity values were lower than 2%; those stored at 35°C showed nearly 10%. All samples were equally acceptable.
Application of Enzymes in Soy Milk Production to Improve Yield
Authors: ERIKSEN SVEND 
Published: August 2006

ABSTRACTSoy milk was produced from full fat flour by preparing a slurry in water at a water to flour ratio of 10 to 1. The slurry was heated to 50°C, and different enzymes were evaluated in order to optimize protein and solids yields in the milk. The reaction period was 1 hr and after inactivation of the enzymes by boiling for 15 min the mixtures were centrifuged at 1500 ×g and the protein and dry matter solubility indices (PSI and DSI) were calculated together with protein and dry matter yields in the obtained milk. The best results were obtained with a neutral proteinase, increasing the protein and solids yields from 33% and 42%, respectively, to 73% and 66%, respectively, at 0.5% dosage level compared to the control sample with no enzyme treatment.
Effects of Packaging Method and Grade Size on Storage Quality of Newly Harvested Peanuts
Authors: PEARSON JACK L. , SLAY WHIT O. 
Published: August 2006

ABSTRACTNewly harvested and cured cv. Florunner jumbo (>8.33 mm dia), split (>6.75 mm dia) and no. 1 (<7.14, >6.35 mm dia) peanuts were packaged as shelled seed in plastic bags, CO2 atmosphere; in burlap bags, and as farmers stock, bulk. After 1, 3 and 6 mo ambient storage, they were tested for moisture, color of raw seed‐coat and color and flavor of peanut butter. Packaging showed no effect on flavor, but seed size did. No. 1's showed a linear loss of flavor with time and generally had the highest moisture level and produced the darkest butter. After 6 mo, burlap‐bag storage yielded the darkest raw seed coats, while plastic bag‐CO2 generally maintained the highest moisture level and produced the darkest butter.
Kinetics of Protein Quality Loss in Enriched Pasta Stored in a Sine Wave Temperature Condition
Authors: CHEN J. Y. , BOHNSACK K. , LABUZA T. P. 
Published: August 2006

ABSTRACTThe rate of loss of protein quality in enriched pasta was studied at constant temperature (30, 37 and 45°C) and under a continuous sine wave temperature fluctuation (25/45°C with a 24‐hr period). Both loss of lysine by the fluoro‐dinitro benzene (FDNB) method and a bioassay (Tetrahymena thermophila growth) for protein quality were employed. Significant loss of protein quality occurs in about 1 yr at temperatures above 30°C. The bioassay method showed that nutrient losses other than lysine could be occurring. Data from the constant temperature studies were used to predict the losses that occurred for the sine wave condition using the Hicks‐Schwimmer model as modified with an Arrhenius approach. The prediction model gave about 15% error in comparison to actual losses. In addition, the rate of loss for the sine wave (25/45°C) was greater as predicted than the rate of loss at a constant mean temperature of 35°C.
Effect of Culture pH on D Value, Cell Growth and Sporulation Rates of P.A. 3679 Spores Produced in an Anaerobic Fermentor
Authors: PANG KIMBERLY A. , CARROAD PAUL A. , WILSON ALFRED W. 
Published: August 2006

ABSTRACTThe submerged culture of P.A. 3679 spores was studied in an anaerobic fermentor with pH control. The control of pH was necessary for sporulation in trypticase soy broth medium supplemented with 5.0 g/L or more glucose. D values, growth rates, and sporulation rates showed variation with pH in the range 6.0–8.0. z value appeared to be less sensitive to culture pH.
Electrophoresis and Chromatography of Heat‐Treated Plain, Sugared and Salted Whole Egg
Authors: WOODWARD S. A. , COTTERILL O. J. 
Published: August 2006

ABSTRACTThe effects of heat treatments on the proteins in plain, 10% sugared and 10% salted whole egg were studied by polyacrylamide disc gel electrophoresis and diethylaminoethyl‐Sephacel ion exchange chromatography. Electrophoretograms of products heated from 57–87°C for 3.5 min showed a wide range of protein stability. Livetins and some globulins were most heat sensitive, while conalbumin and ovalbumin were most stable. Sugar and salt increased heat stability of proteins by 1.6 and 7.9°C, respectively. Heat sensitive proteins were most stabilized by sugar and salt. Heating whole egg and sugared whole egg changed the chromatograms substantially, while heating salted whole egg caused fewer changes.
Characterization of Polymer and Solute Bound Water by Pulsed NMR
Authors: LANG K. W. , STEINBERG M. P. 
Published: August 2006

ABSTRACTPulsed NMR signals from water in combination with two polymers and two solutes, individually and in mixtures, was measured over aw range 0.75–0.95. Both spin‐lattice (T1) and spin‐spin (T2) relaxation curves showed negligible slopes for water with starch and casein (polymer water) and large for water with sucrose and salt (solute water). Mixtures of polymer and solute waters showed intermediate slopes. Dilution of a sucrose solution gave T1 and T2 responses approaching that of pure water. T2 from NaCl indicated less and from sucrose more water structure than pure water. NMR data coincided with sorption isotherms. It was concluded that polymer and solute waters show different NMR responses and can coexist in a food.
A New Calculation Method for Distinguishing Endo‐ from Exo‐Polygalacturonases
Authors: TAM STEVEN Y. T. 
Published: August 2006

ABSTRACTA method which uses a comparison ratio (CR) of fluidity (1/n)sp)/μmoles reducing groups is proposed for comparing and distinguishing endo‐ and exo‐polygalacturonases (PGases). This method is faster, easier and as accurate a method as the percent hydrolysis method. The CR method can also be used as a measure of the purity of endo‐ PGase with respect to exo‐PGase.
Kinetics of the Maillard Reaction Between Aspartame and Glucose in Solution at High Temperatures
Authors: STAMP J. A. , LABUZA T. P. 
Published: August 2006

ABSTRACTComparison was made of the extent of browning during accelerated storage tests of glucose/aspartame and glucose/glycine model systems under steady state conditions of 70, 80, 90, and 100°C and an aw of 0.80. Browning of aspartame followed zero order kinetics with a time to 0.1 absorbance units at 420 nm of 11.40, 5.3, 2.15 and 1.0 hr for each respective temperature. The activation energy (EA) was 22.0 Kcal/mole for the glucose/aspartame system and 15.5 Kcal/mole for the glucose/glycine system. The temperature sensitivities (Q10) for the model systems were 2.4 and 1.9, respectively. The predicted shelf life to reach 0.1 absorbance units in an aqueous system at 45°C is 62 days compared to the actual value of 60 days.
Freezing Time Prediction for Slab Shape Foodstuffs by an Improved Analytical Method
Authors: HUNG Y. C. , THOMPSON D. R. 
Published: August 2006

ABSTRACTAn improved analytical method for predicting the freezing time with one dimensional heat transfer for slabs was developed. Tylose‐ MH‐1000 was used as a model test material. The new model is similar to Plank's equation, but has a more theoretical basis. Total enthalpy difference instead of latent heat and weighted average temperature difference instead of the temperature difference between initial freezing point and freezer temperature were used in the improved prediction method. Linear regression was used to estimate shape parameters. Four different foods were used to test the model. Predicted times for foods were within 6% of the measured times.
Effect of BHA, BHT, TBHQ and PG on Growth and Toxigenesis of Selected Aspergilli
Authors: LIN C. C. S. , FUNG D. Y. C. 
Published: August 2006

ABSTRACTThe antifungal effect of butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tertiary butylhydroquinone (TBHQ) and propyl gallate (PC) alone or in combination on three toxigenic strains of aspergilli (NRRL 2999, NRRL 4123, NRRL 5835) and three nontoxigenic strains of aspergilli (NRRL 5521, NRRL 5917, NRRL 5918) was examined in a solid medium and in salami. BHT and PG (0.001,0.005,0.01,0.02g per plate) did not inhibit growth, sporulation, and toxigenesis of all six cultures. Aflatoxin production by toxigenic aspergilli (B1, B2, G1 and G2) in the presence of BHA, TBHQ, and a combination of BHA and TBHQ was reduced significantly (P < 0.05). In salami BHA, TBHQ alone or in combination at 100 ppm significantly (P < 0.05) decreased the aflatoxin production by aspergilli when compared to control samples. A combination of BHA and TBHQ showed synergistic inhibition in both studies (solid medium and salami studies).
Relationships Between Hydrophobicity and Foaming Characteristics of Food Proteins
Authors: TOWNSEND ALTHEA‐ANN , NAKAI SHURYO 
Published: August 2006

ABSTRACTHydrophobocity measured fluorometrically for food proteins and pure proteins using cis‐parinaric acid as a hydrophobic probe had significant correlations to foaming capacity when the proteins in solution were unfolded by heating in boiling water in the presence of 1.5% dodecyl sulphate prior to fluorometric measurement. Hydrophobicity measured without unfolding, which had previously shown a significant correlation to emulsification, was not significantly correlated with foaming capacity. Two highly significant regression equations were generated: one included hydrophobicity and dispersibility and the other, hydrophobicity and viscosity as the independent variables. High hydrophobicity and viscosity and moderate dispersibility were associated with optimum foaming capacity. There was a significant negative relationship between foam stability and charge density. Hydrophobicity and viscosity were also important in foam stability.
Characteristics of California Navel Orange Juice and Pulpwasn
Authors: PARK GARY L. , BYERS JUDITH L. , PRITZ CATHERINE M. , NELSON DENNY B. , NAVARRO JOSE L. , SMOLENSKY DORA C. , VANDERCOOK CARL E. 
Published: August 2006

ABSTRACTCalifornia navel orange juice, two‐stage pulpwash and concentrated orange juice obtained from a commercial processing plant during the 1979–80 processing season were analyzed by chemical, physical and microbiological methods. Statistically significant differences (P < 0.01) were found between single‐strength orange juice and pulpwash in the concentration of nitrate, sulfate, phenolics, carbohydrates, protein, pectin, UV/VIS absorption characteristics, minerals and carotenes. Seasonal variations were found in carbohydrates, organic acids, minerals, microbiological data, UV/VIS absorption characteristics, carotenoids, protein and phenolics. This report outlines methods of analysis, summarizes analytical results and discusses application of these findings to the detection of pulpwash adulteration of orange juice.