bluuebunny/crossref_metadata_2025_split huggingface dataset:
Amaranthus Betacyanin Pigments Applied in Model Food Systems
Authors: Cai Y. , Corke H. 
Published: July 2006

ABSTRACT: Amaranthus betacyanin pigments and commercial colorants were evaluated to determine color characteristics and stability at different temperatures in jelly, ice cream, and a model beverage. The betacyanin exhibited brighter color characteristics than red radish anthocyanin, with similar color stability during 20‐wk storage (≤ 14 °C) or during the initial 4‐wk storage (≤ 25 °C), but was less stable than red radish anthocyanin at 37 °C. The betacyanin was not as stable as synthetic Food, Drug, and Cosmetics Red No. 3 under most storage conditions. Ascorbic acid had a protective effect on Amaranthus pigments. Excessive sucrose (≥ 16%) decreased stability of the pigments. The betacyanin tested may be a feasible natural colorant for jelly, higher pH beverages, and ice cream under selected conditions.
Decreasing Oil Uptake of Doughnuts During Deep‐fat Frying Using Curdlan
Authors: Funami T. , Funami M. , Tawada T. , Nakao Y. 
Published: July 2006

ABSTRACT:The ability of the dry ingredient curdlan (0% to 1% w/w) to lower oil uptake and moisture loss in doughnuts during deep‐fat frying was compared with that of cellulose derivatives. An index expressing the ratio between oil uptake and moisture loss was developed. The addition of curdlan showed a linear effect on reducing each parameter (p < 0.001) within a range of 0% to 0.5%. This effect of curdlan probably is attributed to its thermal gelling property, and the heat‐induced gel during frying probably functioned as an oil and moisture barrier. Cellulose derivatives were less effective than curdlan in this respect.
Structure and Composition of Mushrooms as Affected by Hydrogen Peroxide Wash
Authors: Sapers G.M. , Miller R.L. , Choi S.‐W. , Cooke P.H. 
Published: July 2006

ABSTRACT:An experimental H2O2/browning inhibitor wash treatment and its effect on mushroom structure and composition were studied. Experimentally washed mushrooms (Agaricus bisporus) were compared with conventionally washed mushrooms and untreated controls. Examination by scanning electron microscopy showed damage to hyphae producing a matted appearance at the pileus surface with both experimental and conventional washed samples. Mushrooms after the experimental wash had an elevated sodium content from the sodium erythorbate browning inhibitor but contained no H2O2 residue. In pileus tissue, soluble phenol levels were higher and the content of free amino acids was lower in mushrooms after the experimental wash. No other notable compositional differences or adverse effects of treatment on quality were found.
Isostrength Comparison of Large‐Strain (Fracture) Rheological Properties of Egg White and Whey Protein Gels
Authors: Li H. , Errington A.D. , Foegeding E.A. 
Published: July 2006

ABSTRACT:The effects of protein concentration and heating conditions on the physical properties of whey protein isolate (WPI) (in 50 mM NaCl, pH 7) and egg white (pH 9) gels were examined. Egg white and WPI gels had similar values for shear stress at fracture (i.e., isostrength), while trends for shear strain at fracture were protein‐type specific. The rigidity ratio (R0.3), ratio of the rigidity at fracture (Gf) to the rigidity at 30% of fracture strain, measured departure from the stress‐strain relationship of an ideal Hookean solid. All gels fit master curves of Gf vs R0.3, which were described by a power law model of R0.3=A(Gf)‐°19, where “A” showed protein type‐specific characteristics.
Growth and Production of Enterotoxin A by Staphylococcus aureus on “Home‐style” French Fries
Authors: Doan C.H. , Davidson P.M. 
Published: July 2006

ABSTRACT: Staphylococcus aureus strains were inoculated onto fresh‐cut oil‐blanched potato strips stored at 21 or 26.7 °C for up to 9 h to determine if the microorganism was capable of growth and staphylococcal enterotoxin (SE) production. Potato strips were assayed for SE using a commercial ELISA kit prior to and following finish frying. S. aureus increased by 2.5 to 2.8 log CFU/g over 9 h at 26.7 °C, and SE was detected after 5 h. SE remained serologically detectable following finish frying of the potato strips. It is recommended that oil‐blanched potato strips stored at 26.7 °C be finish fried and served, or discarded, within 3 to 4 h to prevent possible production of SE.
β‐Carotene and Ascorbic Acid Retention in Fresh and Processed Vegetables
Authors: Howard L.A. , Wong A.D. , Perry A.K. , Klein B.P. 
Published: July 2006

ABSTRACT:Broccoli, carrots, and green beans (grown in 2 consecutive years) were randomly divided into 3 treatments: fresh‐refrigerated (F‐R), frozen (FZ) or canned (C) (carrots only). FZ or C vegetables were processed within 24 h and stored for up to 1 yr. F‐R vegetables were held at 4 °C for 3 wk (broccoli and green beans) or 6 mo (carrots). Trans b‐carotene (Tb‐C) and total ascorbic acid (AA) were determined at specified times, before and after microwave cooking. Vitamin content differed between years due to environmental conditions. Blanching resulted in AA loss, but retention remained stable after freezing broccoli and green beans. F‐R green beans lost >90% AA after 16 d storage. Linear decreases in AAwere found in most F‐R or FZ vegetables. Tb‐C decreased slightly during freezer storage. Reductions in Tb‐C occurred in canned carrots. Microwave cooking had minimal effects on AA or Tb‐C.
Relative Effects of Ingredients on Cake Staling Based on an Accelerated Shelf‐life Test
Authors: Gélinas P. , Roy G. , Guillet M. 
Published: July 2006

ABSTRACT:An accelerated shelf‐life test was developed to estimate the texture of devil's food cake stored 21 d at 21 °C, by studying the effects of packaging film water permeability and storage temperature over time. Best results were obtained after 7 d at 34 °C with low water permeability films. The test was used to determine the effects of 28 ingredient combinations on the incidence of cake staling. Staling was greatly reduced by partly replacing shortening with butter and glucose with sucrose. To a lesser extent, replacement of natural cocoa with dutched cocoa and use of high concentrations of fats, sugars, egg whites, or sodium bicarbonate also slowed staling rate.
Rhubarb Juice as a Natural Antibrowning Agent
Authors: Son S.M. , Moon K.D. , Lee C.Y. 
Published: July 2006

ABSTRACT:To search for natural antibrowning agents, rhubarb juice was tested on fresh‐cut apple slices and found to have a potent effect. Liberty apple slices were treated in various concentrations of rhubarb juice (5%–100%), and the rate of discoloration at room temperature was measured by a Hunter Colorimeter. Apple slices treated in the 5%– 10% solution showed browning activity with dL values of 2.3 – 2.5 at two hours. However, the concentrations of rhubarb juice above 20% inhibited apple browning effectively with no change in the L value for several hours. Analysis of oxalic acid in rhubarb juice showed that the 20% solution contained about 67 mg/100g.
Comparison of Electrochemical and Chemical Acidification of Skim Milk
Authors: Bazinet L. , Lamarche F. , Ippersiel D. , Gendron C. , Mahdavi B. , Amiot J. 
Published: July 2006

ABSTRACT:The purpose of this study was to compare chemical and electrochemical acidification, in order to identify differences between the two acidification procedures. The results reveal differences in the acidification profiles obtained with the two methods. Whereas chemical acidification showed a salting‐in effect from addition of salts, bipolar‐membrane electroacidification (BMEA) removes salts through electrochemical demineralization, favoring protein precipitation. Hence, at pH 4.6, all the caseins were precipitated by BMEA, while some were not yet precipitated by chemical acidification. Nevertheless, the chemical composition and the casein fraction composition of the isolates were the same for both chemical and electrochemical acidification.
Polysaccharide Constituents of Coffee‐Bean Mucilage
Authors: Avallone S. , Guiraud J.‐P. , Guyot B. , Olguin E. , Brillouet J.‐M. 
Published: July 2006

ABSTRACT:Alcohol‐insoluble residues (AIRs) were isolated from hand‐dissected and commercial mucilages of depulped coffee beans. Both AIRs had similar polysaccharide composition: pectic substances (about 30%), cellulose (about 8%), and neutral noncellulosic polysaccharides (about 18%). Crude pectins were extracted from AIRs (dry‐matter yield: about 23% to 35%) with dilute nitric acid (pH 1.5, 90 °C). Both pectins contained about 60% uronic acids with high degree of methyl esterification (about 62%) and moderate degree of acetylation (about 5%). Their molecular weights were low (about12 to 29 kDa). They did not gel in the presence of sucrose at acidic pH.
MRI Observation and Mathematical Model Simulation of Water Migration in Wheat Flour Dough During Boiling
Authors: Fukuoka M. , Mihori T. , Watanabe H. 
Published: July 2006

ABSTRACT:Existing cooking rate equations fail to describe the change of moisture content profile in starchy foods during cooking. There is a need for a new model. In this paper, an experiment on water migration during boiling was performed using a slab of wheat flour dough. The moisture content profile was measured by an MRI method. The result was compared with predictions made using mathematical models. The existing mathematical model was found to predict a much more rapid change than that measured by experiment. The accuracy of the prediction was considerably improved when a new model was applied: a mathematical model based on a new concept that water migration is driven by water demand.
Stability and Activity of β‐Galactosidase in Sonicated Cultures of Lactobacillus delbrueckii ssp. bulgaricus 11842 as Affected by Temperature and Ionic Environments
Authors: Kreft M.E. , Jelen P. 
Published: July 2006

ABSTRACT:Stability of β‐galactosidase and related lactose hydrolyzing activity in sonicated cultures of Lactobacillus bulgaricus 11842 was investigated in the presence of Na+ or K+ ions. After sonication in Na+ or K+ buffers at various pH levels, cultures were held at various temperatures, before adding test lactose solutions. Hydrolysis was monitored by cryoscopy. Cultures sonicated in K+ buffer had higher activity and stability than those in Na+ buffer; both were highest at pH 6 and 7. Stability was unaffected at pH 6 and 7 below 56 °C. Holding at 61 °C for 60 min caused 70% activity loss with K+ ions at pH 6 and 7, while with Na+, activity loss was almost complete.
Postmortem Changes in Black Skipjack Muscle During Storage in Ice
Authors: Mazorra‐Manzano M.A. , Pacheco‐Aguilar R. , Díaz‐Rojas E.I. , Lugo‐Sánchez M.E. 
Published: July 2006

ABSTRACT Quality characteristics of black‐skipjack (Euthynnus lineatus) muscle kept in ice were evaluated by monitoring changes in chemical, microbiological, and sensory parameters over a 24‐d storage period. The K value increased linearly (r2= 0.966) from < 20% before d 3 to 75% at d 18. Muscle pH fluctuated between 5.7 to 6.0. Histamine did not exceed 50 ppm, while putrescine and cadaverine were < 40 ppm. Lipid deterioration was rather low with TBA values of 5 mg/100g at d 18. Descriptive sensorial evaluation indicated excellent‐to‐good attributes at d 6 and good‐to‐acceptable at d 18. Sensory assessment and K value gave the highest correlation with storage time, indicating a shelf life of 18 d.
A New Approach for the Determination of Fish Freshness by Electrochemical Impedance Spectroscopy
Authors: Niu J. , Lee J.Y. 
Published: July 2006

ABSTRACT Changes in several dielectric parameters of carp, herring and sea bass during their storage after death at 4 °C, 15 °C and 25 °C were examined by electrochemical impedance spectroscopy (EIS) in the frequency range of 0.1 Hz to 100 kHz. This method offers a simple, rapid and in situ measurement of the onset of spoilage. The phase angle and admittance changes are the best freshness indicators, from which four classifications of freshness may be defined for all of the tested fish species. Warburg‐type impedance and CE (chemical reaction preceding an electrochemical reaction) processes were observed in the relaxation process during storage and a proposed equivalent circuit satisfactorily described the overall electrochemical behavior.
Influence of NaCl and CaCl2 on Cold‐Set Gelation of Heat‐denatured Whey Protein
Authors: Bryant C.M. , McClements D.J. 
Published: July 2006

ABSTRACT Heat‐denatured whey‐protein isolate (HD‐WPI) solutions were prepared by heating a 10 wt% WPI solution (pH 7) to 80 °C for 10 min and then cooling it back to 30 °C. Cold‐set gelation was initiated by adding either NaCl (0 to 400 mM) or CaCl2 (0 to 15 mM). Both salts increased the turbidity and rigidity of the HD‐WPI solutions. Gelation rate and final gel strength increased with salt concentration and were greater for CaCl2 than NaCl at the same concentration because the former is more effective at screening electrostatic interactions and can form salt bridges.
Sensory, Shear, and Cooking Properties of Lower‐Fat Beef Patties Made with Inner Pea Fiber
Authors: Anderson E.T. , Berry B.W. 
Published: July 2006

ABSTRACT Lower fat (10% and 14%) ground beef patties containing inner pea fiber as dry powder or as part of a high fat mixture were compared to all‐beef patties (10%, 14%, and 18% fat). Patties processed with pea fiber had improved tenderness and cooking yields and showed less change in thickness during cooking, but required longer cooking times to reach 71 °C compared to all‐beef controls. Beef flavor intensity of pea fiber patties did not differ from 10% and 14% fat all‐beef patties. Different forms of pea fiber usage produced similar patty properties. Use of inner pea fiber in lower fat beef patties improved tenderness and cooking yield, without negative effects on juiciness and flavor.
Chlorine Generation and Disinfection by Electroflotation
Authors: Hernlem B.J. , Tsai L.‐S. 
Published: July 2006

ABSTRACT Electroflotation is a promising technology for simultaneous disinfection and removal of floatable constituents of food process water or fluid products. A bench‐scale electroflotation apparatus was constructed. The device demonstrated that disinfection was affected by the presence of chloride and the applied current. It was effective in disinfecting Escherichia coli when chloride was present at levels at least 5.6 mg L1 at 0.8 A but not at 0.1 A even with 260 mg L−1 chloride. Experiments on salt solutions showed that chlorine generation efficiency increased with chloride up to 260 mg L−1 and also with current, reaching a constant value above 0.4 A. Gas generation efficiency was relatively constant. Appropriate selection of operating conditions may allow optimization of disinfection and separation in electroflotation.
Mathematical Model for Prediction of Glass Transition Temperature of Fruit Powders
Authors: Khalloufi S. , El‐Maslouhi Y. , Ratti C. 
Published: July 2006

ABSTRACT Glass transition temperature (Tg) has been identified as a critical factor to predict quality of foodstuffs during processing or storage. Differential Scanning Calorimetry (DSC) was used to determine the Tg of 4 types of berry powders as a function of water content, and equilibrium moisture content was measured over different saturated solutions uusing the gravimetric method. The Guggenheim‐Anderson‐deBoer model was used to predict water activity (aw). Four models were tested for their ability to predict Tg as a function of the solid fraction. The combined effects of Tg and aw were incorporated into a new mathematical expression. The expression requires the determination of Tg (dry solids) of the product and data on equilibrium moisture sorption. The mean percent error of the model predictions is less than 3.6% when compared to experimental data.
Destruction of Yersinia enterocolitica by Lactobacillus sake and Pediococcus acidilactici During Low‐temperature Fermentation of Turkish Dry Sausage (sucuk)
Authors: Ceylan E. , Fung D.Y.C. 
Published: July 2006

ABSTRACT Effects of starter cultures, Lactobacillus sake and Pediococcus acidilactici, on the survival of Yersinia enterocolitica were studied in Turkish dry sausage (sucuk). Inoculated Y. enterocolitica (approximately 5.0 log CFU/g) was eliminated completely in sausages by L. sake (about 7.0 log CFU/g) and P. acidilactici (about 7.0 log CFU/g) by the 3rd d of fermentation but was not totally eliminated in natural fermentation without starter(s) after completion of 4 d of fermentation and 12 d drying (p < 0.05). pH decreased from 6.3 to about 4.7 in starter culture treatments and from 6.3 to 5.6 in natural fermentation after completion fermentation and drying (p < 0.05).
Stability of Retinyl Palmitate During Cooking and Storage in Rice Fortified with Ultra RiceTM Fortification Technology
Authors: LEE J. , HAMER M.L. , EITENMILLER R.R. 
Published: July 2006

ABSTRACTRice fortified with Ultra RiceTM (UR) containing retinyl palmitate (RP) was tested as a potential vehicle for vitamin A delivery. After UR was mixed with a long grain rice at the ratio of 1 to 99 (w/w), the stability of RP in the rice mixture was studied during cooking and storage for 6 mo. After cooking, the percent retention range of RP was 75 to 87, depending upon the cooking methods. The stability of RP in the rice stored at 2 different temperatures and relative humidities (RH) appeared to be more affected by temperature than RH. Therefore, under tropical conditions, rice fortified with RP might require special handling to avoid significant RP losses.
Postmortem Biochemical and Functional Characteristic of Monterey Sardine Muscle Stored at 0 °C
Authors: Pacheco‐Aguilar R. , Lugo‐Sánchez M.E. , Robles‐Burgueño M.R. 
Published: July 2006

ABSTRACT:Postmortem changes of sardine muscle during 15 d storage at 0 °C were studied to evaluate its quality and functionality. No microbial deterioration was detected since trimethylamine and histamine concentration remained low with final values of ≤ 1.62 mg/100g and 0.00018 ppm, respectively. A final proteolytic activity ≤ 20 μg Tyrosine/min/g protein was detected. Lipid oxidation from moderate to advanced was detected after day 5 with values of 31.8 to 33.9 meq/kg and 26 mg/kg for peroxide value and thiobarbituric acid value respectively. Muscle protein showed no gel‐forming ability. Extraction of myofibrillar protein decreased 45% and 81% at day 5 and 15 respectively. Overall results indicated that good quality was maintained during the storage period with a final K value of 50.7% when proper handling practices were implemented.
Influences of Gums, Soy Protein Isolate, and Heating Temperatures on Reduced‐Fat Meat Batters in a Model System
Authors: Lin K.‐W. , Mei M.‐Y. 
Published: July 2006

ABSTRACT:Effects of incorporation of iota‐carrageenan, sodium alginate (AL), and soy protein isolate (SPI) in comparison with control (CONT) on the textural and physicochemical properties of reduced‐fat (15%) meat emulsions heated to various internal temperatures were investigated. Lower percent fat and water losses for treatments containing gums or soy protein isolate than those of CONT indicated that addition of gums and soy protein isolate could improve emulsion stability. AL had the greatest water‐holding capacity at the higher endpoint temperatures (76.7 °C and 82.2 °C), which was possibly due to the formation of a heat‐stable alginate gel. The SPI had the highest concentration of salt‐soluble protein in either raw or cooked meat batter.
Measurement of the Yield Stress of Protein Foams by Vane Rheometry
Authors: Pernell C.W. , Foegeding E.A. , Daubert C.R. 
Published: July 2006

ABSTRACT:The yield stresses of protein foams made from varying protein types (spray dried egg white and whey protein isolate), protein concentrations, whip times, and mixer models were evaluated using vane rheometry. Two methods of analysis (point and slope methods) were investigated. Yield stress values determined by slope and point methods were similar for egg white protein foams but did not agree in the analysis of whey protein foams. Point method values were very reproducible in all foams tested. Egg white protein solutions formed stiffer foams more rapidly and at lower protein concentrations than foams made from whey protein isolate. Vane rheometry was shown to be a reliable method of determining yield stress in protein foams.
Electrical Conductance Study of Fluid Motion and Heat Transport During Starch Gelatinization
Authors: Karapantsios T.D. , Sakonidou E.P. , Raphaelides S.N. 
Published: July 2006

ABSTRACT:An electrical conductance technique was employed with remarkable success in investigating the water dispersion during the gelatinization of starch suspensions. Water dispersion was realized by instantaneous conductance time records of the electrically accessible water in the samples. Different pasting procedures were examined and it was shown that problems with fluid motion and heat transport could strongly influence the water dispersion upon gelatinization. Furthermore, it was found that, under well mixed conditions at low shear, the water distribution at the end of gelatinization did not depend either on the employed heating rates or temperatures, thus implying that conductance measurements may have the potential to accurately quantify the extent of gelatinization.
Combined Pressure—temperature Inactivation of Alkaline Phosphatase in Bovine Milk: A Kinetic Study
Authors: Ludikhuyze L. , Claeys W. , Hendrickx M. 
Published: July 2006

ABSTRACT:A detailed kinetic study on pressure‐temperature inactivation of alkaline phosphatase has been performed in the pressure range 0.1 to 725 MPa at temperatures between 25 and 63 °C. Inactivation could be accurately described by a first order kinetic model, allowing D‐values to be calculated. According to the thermal death time terminology, zr‐ and zp‐values were calculated, expressing temperature and pressure dependence respectively. However, at high temperature, pressure dependence could not be calculated unambiguously. D‐values firstly increased with increasing pressure up to 300 MPa and then decreased with further pressure increase, showing thermal inactivation to be counteracted by low pressure. Finally, a global model describing the D‐value as a function of pressure and temperature has been formulated.
Texture Assessment of French Cheeses
Authors: Antoniou K.D. , Petridis D. , Raphaelides S. , Omar Z. Ben , Kesteloot R. 
Published: July 2006

ABSTRACT:The texture of a variety of French cheeses was studied by examining their compositional and mechanical parameters. The data obtained were correlated to those derived from a panel assessment of the sensory textural attributes of the samples. Statistical treatment of the results employing cluster analysis, analysis of variance, and redundancy analysis revealed that the most influential objective variables to characterize the cheese texture are the dry matter content and the resistance to force compression at 10% deformation of the initial sample height. These variables were highly correlated with sensory attributes such as hardness, brittleness, cohesiveness, and adhesiveness.
Combination Effects of Microbial Transglutaminase, Reducing Agent, and Protease Inhibitor on the Quality of Hairtail Surimi
Authors: Jiang S.‐T. , Hsieh J.‐F. , Ho M.‐L. , Chung Y.‐C. 
Published: July 2006

ABSTRACT:A combination of microbial transglutaminase (MTGase), reducing agent and protease inhibitor was employed to improve the quality of underutilized fish surimi. SDS‐PAGE indicated that cross‐linking of myosin heavy chain (MHC) occurred in MTGase‐contained samples, while MHC of samples without MTGase disappeared after 120 min incubation at 45°C. Although the gel‐forming ability increased with MTGase added up to 0.6 unit/g, it was still too low to be commercially acceptable. However, the combined use of 0.1% NaHSO3, 0.01 mM transepoxysuccinyl‐L‐leucylamido‐(4‐guanidino)butane (E‐64) and 0.35 units MTGase/g substantially improved the quality of hairtail surimi. Based on this result, the combined use of E‐64, MTGase and NaHSO3 seemed to be a better way to improve gel‐forming ability of hairtail surimi.