bluuebunny/crossref_metadata_2025_split huggingface dataset:
A review of microwaves for food processing
Authors: SALE A. J. H. 
Published: August 2006

SummaryIdeas for the application of microwave heating to the processing of food are reviewed. A selection has been made of ideas for pasteurizing, sterilizing, defrosting, dehydrating, cooking and other applications that are described in the literature. Several are discussed to illustrate particular aspects and characteristics of microwave processing, and to try and show some reasons for the successes and failures.Microwave heating on its own has led to few commercially successful processes; however, when combined with conventional sources of heat, microwave heating appears to have greater potential, and has led to several successful processes.
The construction of grading schemes based on freshness assessment of fish
Authors: SANDERS H. R. , SMITH G. L. 
Published: August 2006

SummaryStandard acceptance sampling schemes can be modified for use in grading, where grades are defined by one or two boundaries and a percentage permitted to fall below the lower boundary. Schemes are constructed to grade fish by freshness, using sampling by attributes or by variables, where the method of assessment is Raw Odour. When another method of testing, such as the Torry Fish Freshness Meter, is used, it is not sufficient in the attributes scheme to convert to new grade boundaries; the corresponding percentages falling below the grade boundaries for the new test must be determined. The procedures for deriving a scheme are not restricted to grading offish, but may be applied to any similar quality control situation.
The use of bromelain in the hydrolysis of mackerel and the investigation of fermented fish aroma
Authors: BEDDOWS G. G. , ISMAIL M. , STEINKRAUS K. H. 
Published: August 2006

SummaryA fish hydrolysate was produced from homogenized mackerel using bromelain to increase the rate and extent of proteolysis. Measurement of the extent of hydrolysis and conversion of insoluble to soluble nitrogen compounds after 1, 2, 3, 5 and 14 days of incubation at 38°C showed that a hydrolysate having some of the characteristics of an oriental fish sauce could be formed from mackerel within this period with a net protein conversion rate of over 75%, but it was necessary to include a 24 hr incubation period prior to the addition of salt.The technique was used for the investigation of the causative agents of aroma production in the mackerel homogenate. Assuming that the proteolysis was still carried out by the protease, the mackerel homogenate was subjected to heat treatment, or mixed with antibiotics, or TGA prior to addition of bromelain. These treatments caused the loss of some of the constituents (associated with oriental fish sauce aroma) which suggests that with mackerel, micro‐organisms play a significant role in aroma development. The method could be used for the investigation of sauces prepared from oriental fish; as the causative agents of aroma production might well be different. The bacteria, involved with mackerel could easily produce harmful products which were not investigated.
The connective tissues of fish VIII. Comparative studies on hake, cod and catfish collagens
Authors: YAMAGUCHI K. , LAVÉTY J. , LOVE R. M. 
Published: August 2006

SummarySome properties of the collagens of myocommata and skin from three species of fish are described. The musculature of hake separates readily into flakes because of intrinsic weakness in the connective tissue. The corresponding tissue of catfish is unusually strong and holds the musculature together under almost all conditions, while that of cod has properties intermediate between the other two. Skin is stronger than myocommata, thickness for thickness, but the order of strength between species is still hake < cod < catfish.The acid‐soluble collagen of hake in citrate buffer has the highest thermal denaturation temperature of the three species (19.4° compared with 13–4° for catfish) and the highest content of imino acids. It also has the highest proportion of stable mfra‐molecular crosslinks.
Flavonols and flavones in food plants: a review†
Authors: HERRMANN K. 
Published: August 2006

SummaryIn this review the qualitative and quantitative occurrence of flavonols and flavones, particularly in fruit and vegetables, are considered. They occur practically in all plants. Their formation normally depends on light so that they are mainly concentrated in the outer tissues. the concentration of flavonols in free standing leaves exceeds that in other parts of the same plant considerably, except in onions.Flavonols act as antioxidants and protect the ascorbic acid from auto‐oxidation, for example in fruit juices. On the other hand, flavonols can lead to discolourations. Beneficial effects on the human organism have also been described.
Effect of calcium ions and low‐methoxyl pectin on the drained weight of grapefruit segments
Authors: KOPELMAN I. J. , MIZRAHI S. , SCHAB R. 
Published: August 2006

SummaryThe admixture of low‐methoxyl pectin and calcium ions, and its effect on the final drained weight (FDW) in a well‐controlled system of grapefruit segments, were studied.The increased FDW in the presence of the above admixtures is mainly attributable to formation of a gel layer which settles on and between the segments and increase the FDW both directly and through reduction of water outflow.
Microbial succession in experimental soy sauce fermentations
Authors: YONG F. M. , WOOD B. J. B. 
Published: August 2006

SummaryConditions for the small‐scale preparation of soy‐sauce are described. the first stage of the fermentation, growing the mould Aspergillus oryzae on a mixture of soy beans and wheat flour, followed standard procedures. In the second stage, the soy mash or moromi stage, a variety of conditions were tested. Results showed that a two‐step fermentation occurs, first lactic acid bacteria, then yeast growing in the mash. Good yeast growth in the very salty mash depends upon the provision of acidic conditions.
INFLUENCE OF WATER CONTENT ON THE STABILITY OF MYOGLOBIN TO HEAT TREATMENT
Authors: HÄGERDAL BÄRBEL , MARTENS HARALD 
Published: August 2006

ABSTRACTThe effect of heat treatment on a model protein, sperm whale myoglobin, at various water contents has been investigated at neutral pH. Samples ranging from solid preparations of 3% water content to dilute solutions of 99.6% water content have been examined. Differential scanning calorimetry (DSC) has been used for the heat treatments as well as for analyzing the effect of the heat treatments on the protein samples. At water contents below 30% only a certain fraction of the heat‐treated protein sample underwent irreversible transitions. This fraction of the protein sample increased linearly with the amount of water present during the heat treatment. Above 30% water content the entire protein sample underwent irreversible transitions. The heating rate was shown to influence the transition temperature as well as the apparent transition heat. Possible applications in food technology and food processing of the DSC technique used are discussed.
SYNERGISTIC TOXICITY OF FOOD ADDITIVES IN RATS FED A DIET LOW IN DIETARY FIBER
Authors: ERSHOFF BENJAMIN H. 
Published: August 2006

ABSTRACTImmature male rats were fed a purified, low‐fiber diet to which were added supplements of 2% sodium cyclamate, 2% FD&C Red No. 2 and 4% polyoxyethylene (20) sorbitan monostearate individually or in combination. Whereas supplements of any one of the three food additives indicated above had little if any deleterious effect, combined supplements of sodium cyclamate and FDK Red No. 2 resulted in a marked retardation in weight increment, an unthrifty appearance of the fur, alopecia and extensive diarrhea with watery and mushy stools Concurrent administration of all three food additives indicated above resulted in a further retardation in weight increment and death of all test animals within an experimental period of 14 days. The deleterious effects obtained on the latter diet could be largely counteracted by the concurrent administration of various dietary fiber‐containing materials. Blond psyllium seed powder was particularly potent in this regard. The protective factor or factors therein was distinct from any of the known nutrients and from cellulose per se.
The protein of intermediate moisture meat stored at tropical temperature IV. Nutritional quality
Authors: OBANU Z. A. , BIGGIN RUTH J. , NEALE R. J. , LEDWARD D. A. , LAWRIE R. A. 
Published: August 2006

SummaryThe effect of storage at 38°C on the nutritional value of the proteins of intermediate moisture (i.m.) meat was studied by both rat bioassay and chemical methods. Freshly prepared i.m. meat was always of similar nutritional quality to fresh meat but, if complexing reactions occurred that led to insolubilization in 3% sodium dodecyl sulphate/1%β‐mercaptoethanol then a marked decrease in both net protein utilization (NPU) and protein efficiency ratio (PER) was found. As these complexing (crosslinking) reactions normally occur quite readily in i.m. meats stored at tropical temperature it is desirable, if the nutritional value of these meats is to be maintained during storage, that means be found to inhibit them.
PROXIMATE ANALYSIS, PROTEIN QUALITY AND MICROBIAL COUNTS OF QUICK‐SALTED, FRESHLY MADE AND STORED FISH CAKES
Authors: VALLE F. R. DEL , URGES H. BO , HAAS R. , GAONA H. 
Published: August 2006

ABSTRACTWith the purpose of evaluating quick‐salted fish cakes as a food, proximate chemical analyses, protein quality (Protein Efficiency Ratio and Net Protein Utilization) and bacterial counts of cakes, freshly made and stored for 18 months at an ambient tropical temperature, were de termmed. The cakes were found to contain an average of 30% protein, 60% salt and 10% moisture. Freshly made cakes were found to be superior, and 18‐month‐old cakes slightly inferior to casein, in both PER and NPU values Finally, total plate and halophilic counts of freshly made cakes, already low (9,000 and 12,000/g, respectively), were found to decrease to ahnost zero after 18 months. Considering present U.S. Recommended Daily Allowances for high quality protein foods, it was calculated that each 450‐g cake, costing $0.44, would be sufficient to cover the daily protein needs of three adults or possibly two adults and two young children. The average daily protein cost for each adult would be $0.15.
WATER BINDING OF COOKED FISH IN COMBINATION WITH VARIOUS PROTEINS
Authors: KARMAS ENDEL , TURK KATHERINE 
Published: August 2006

ABSTRACTWater binding of cooked fish was determined in combination with (a) sodium, calcium, potassium and isoelectric form of soy protein isolate; (b) sodium and calcium whey protein concentrate; and (c) sodium caseinate. The sodium proteins were added at 0%, 2%, and 5% level, the other proteins at 0% and 2% level. Water binding was determined with a gravimetric adaptation of the filter paper press method. All proteins increased the water binding of cooked fish. The fresh and 2‐yr old samples of sodium soy proteinate were significantly better water binders than the same proteinate aged for 8 yr. The ions associated with the soy and whey proteins did not affect the water binding significantly. Sodium soy proteinate and sodium caseinate were both better water binders than the sodium whey proteinate.
MICROBIOLOGY AND TECHNOLOGY OF THE PEPPERONI PROCESS
Authors: PALUMBO S. A. , ZAIKA L. L. , KISSINGER J. C. , USDA J. L. SMITH 
Published: August 2006

ABSTRACTA pilot plant process was developed for the production of pepperoni as a fully dry, fermented sausage. The process included: (a) aging in which salted (3% NaCl) meat was held for 10 days at 5°C to encourage the growth of micrococci and lactobacilli; (b) fermentation at 35°C and 85% relative humidity (RH) during which the lactobacilli fermented the sugar and lowered the pH, and the micrococci reduced nitrate to nitrite; and (c) drying at 12°C and 65% RH to about 50% of starting weight. Chemical analyses of the commercial pepperoni yielded the following data: (1) pH ranged from 6.1–4.7: (2) moisture. from 17.0–30.9%: (3) fat, from 38.1–5–2.5%; (4) water activities ranged from 0.87–0.80; and (5) all had moisture/protein (M/P) ratios < 1.6/1.0, the maximum recommended for pepperoni. The microflora of commercial samples varied, both in bacterial count and type. Pilot plant products had lower moisture and fat contents than commercial products, pH values of 4.7–4.9, and viable microflora almost exclusively lactobacilli. The M/P ratios of the pilot plant products were also < 1.6/1.0.
CRYSTALLIZATION KINETICS OF ALPHA LACTOSE
Authors: THURLBY J. A. 
Published: August 2006

ABSTRACTRates of lactose crystallization from solutions of constant alpha lactose concentration were determined at temperatures of 15–50°C. Commercially produced crystalline lactose was used as the seed material. Surface integration rather than diffusion of alpha lactose to the crystal surface was the rate controlling step under the experimental conditions. Correlations suitable for exploratory design of commercial crystallizers are given.
DOUGH CONDITIONERS FOR 12% SOY‐FORTIFIED BREAD MIXES
Authors: BOOKWALTER G. N. , MEHLTRETTER C. L. 
Published: August 2006

ABSTRACTDough conditioners in waxy solid and fluid forms were prepared by (1) reactions of starch or lactose with glycerol or propylene glycol; (2) alkoxylation of polyol glycosides with ethylene oxide or its mixture with propylene oxide; and (3) transesterification with methyl esters of oleic, stearic or palmitic acid or triglyceride mixtures. Dry mixes of these experimental dough conditioners were prepared by chilling and grinding the waxy conditioners to powder form and blending with defatted soy flour. Grinding of the waxy products was facilitated by incorporation of up to 10% fully hydrogenated soybean oil flakes (HSF). Fluid conditioners were added directly and blended with soy flour. When tested at the 0.5% level in 12% soy‐fortified wheat bread, functional properties were the same whether the experimental dough conditioners were added to the bread formula either by dissolving in water or as a dry mix with the soy flour and wheat flour. Baking results were not affected by the incorporation of up to 10% HSF with the waxy products. The 12% soy‐fortified bread containing waxy or fluid dough conditioner had substantially improved loaf volume, grain and crumb color when compared to control bread with no conditioner. FDA approval of these new dough conditioners for food use has not yet been obtained.
A SIMULATED FRUIT GEL SUITABLE FOR FREEZE DEHYDRATION
Authors: LUH NANCY , KAREL MARCUS , FLINK JAMES M. 
Published: August 2006

ABSTRACTAcceptance of new food resources may be achieved by simulation of traditional foods. Sodium alginate gels may be used to produce a desirable fruit‐like texture useful as a base for fabricated nutrient‐controlled foods. A two‐step gelation process has been used to produce fruit‐like textured products. These products can be flavored as desired and utilized without further processing to simulate fresh fruit pieces, or they may be either frozen and thawed, or freeze dried and rehydrated without loss of desirable texture. The freeze‐dried materials rehydrate rap idly and when incorporated into food products such as yogurt, the rehydrated material compares favorably with rehydrated freeze‐dried fruits or currently available commercial fruit yogurts.
THERMAL INJURY AND RECOVERY OF Saccharomyces cerevisiae
Authors: STEVENSON K. E. , RlCHARDS L. J. 
Published: August 2006

ABSTRACTThis investigation was undertaken to determine the effect of mild heat treatments on the survival, injury and recovery of Succharomyces cerevisiae. Cells of S. cerevisiae strain Y‐25 were grown in yeast extract‐malt extract, harvested, by centrifugation, washed 2X, and suspended in 0.1M phosphate buffer at pH 7.0. Cell suspensions were heated in a water bath at various temperatures and survivors were determined by plating on Plate Count Agar (PCA) and Potato Dextrose Agar (PDA) with or without acidification. The heated suspensions were stored at room temperature (20–22°C) and sampled at various periods to monitor the recovery of injured cells. Using the system described above, heat‐injured cells of S. cerevisiue were not recovered when plated on PCA or PDA immediately after heating. Heat‐injured cells were recovered on the plating media after storage in buffer at room temperature, but 5–7 days were required for maximum recovery. Initially, the rate of recovery on PCA was greater than on PDA; this was not attributable to the differences in pH of the media, but apparently was due to nutritional factor(s). Resting cells of S. cerevisiae did not undergo a comparable recovery when heated and stored in either water or buffer.
EFFECTIVE HEAT CAPACITIES FOR THE FREEZING AND THAWING OF FOOD
Authors: SCHWARTZBERG HENRY G. 
Published: August 2006

ABSTRACTBased on a modified form of the freezing point depression equation we have derived a set of rigorous, broadly applicable equations for effective heat capacity during the freezing and thawing of foods and biological materials. The equations have been integrated with respect to temperature, thereby providing a set of useful equations for enthalpy during freezing and thawing. The validity and utility of the equations are demonstrated using data from the literature. Methods for adjusting the equations to account for changes in water content and fat content are presented. The enthalpy equations are useful for calculating heat‐transfer loads during freezing and thawing, and the heat capacity equations can be advantageously used in differential equations for calculating freezing and thawing heat‐transfer rates.
A PROCESS FOR THE PURIFICATION OF LUTEIN‐FATTY ACID ESTERS FROM MARIGOLD PETALS
Authors: PHILIP THOMAS , BERRY JAMES W. 
Published: August 2006

ABSTRACTA process for the purification of lutein‐fatty acid esters from marigold petals based on isopropanol precipitation is described. This procedure removed over 65% of the lipids from marigold extracts. The precipitated fraction contained 51.3% lutein esters, and a second precipitation from isopropanol‐petroleum ether (80 + 20) gave a product over 65% pure. The precipitated lutein esters were soluble in vegetable oil to the extent of 20% (w/w) at 60°C and were miscible with vegetable oil above 80°C. Lutein esters produced yellow to orange color in foods (Model system), and hue range can be extended to red by the addition of synthetic FDA‐approved carotenoids.
CHANGES IN TRYPSIN INHIBITORY ACTIVITY IN SOME SOYBEAN VARIETIES DURING MATURATION AND GERMINATION
Authors: COLLINS J. L. , SANDERS G. G. 
Published: August 2006

ABSTRACTTrypsin inhibitory activity (TIA) of 4 varieties (var) of soybeans was measured. Values (mg/g soybean) represent TIA extracted under conditions employed and are equivalent to a weighed amount of crystallized soybean trypsin inhibitors (TI). As the beans matured, the amount of TIA in the extract increased Dare variety had the sharpest increase, 13.4‐27.5 mg/g. Mean mdg of TI for Kanrich was 22.5; Verde, 21.7; Soylima, 17.5; and Dare, 21.8. Dehulled beans held 2.5 min in boiling water had 97–98% of the extractable TIA destroyed. Rinsing beans in water removed up to 10.2% TIA. Removing the testa from unrinsed beans reduced TIA up to 4.3%. Decorticated, rinsed cotyledons remined 50.9% (Soylima) to 80.6% (Verde) of the extractable TIA. Beans which were soaked, germinated 3 days and rinsed twice daily lost up to 13.2% TIA.
CAROTENE OXIDIZING FACTORS IN RED PEPPER FRUITS (Capsicum annuum L.). Ascqrbic Acid
Authors: R JOSEPH KANNE , MENDEL HAVA 
Published: August 2006

ABSTRACTTwo active carotene‐bleaching fractions were separated from aqueous pepper extract, one a protein and the other a low‐molecular weight compound. The low‐molecular weight compound was identified as ascorbic acid, accompanied by dehydroascorbic acid according to the rate of migration upon TLC and specific chemical reactions. The behavior of this low‐molecular fraction also fitted ascorbic acid and dehydroascorbic acid with regard to the effect on carotene oxidation and the changes in bleaching activity brought about by the addition of EDTA, changes in pH and in the concentration of the fraction.
SENSORY EVALUATION AND PROTEIN VALUE OF BEEF AND BEEF‐COTTONSEED BLENDS
Authors: MOLONON BETH R. , BOWERS JANE A. 
Published: August 2006

ABSTRACTTextured cottonseed flour (TCF) was added to ground beef at levels of 15 and 30%. Effects on chemical and sensory properties were determined by compositional analysis and sensory evaluation of cooked beef patties. Protein quality was evaluated by rat feeding studies. Although ooking losses and cooking time, moisture and protein contents were inaffected by TCF, fat content was greater for 100% beef patties, and Gardner redness values decreased while yellowness increased with increased TCF. Increasing TCF decreased beef flavor and aroma and increased cereal flavor and aroma. Texture, similar for 100 or 85% beef patties, was mealier for patties containing 70% beef, and 100% beef patties were juicier. Growth (measured by protein efficiency ratios) was supported at a higher rate by beef blends than by casein, and net protein ratios, similar for 100 or 85% beef blends, were lower for the 70% blend. Digestibility of all treatments was excellent.
HOSPITAL CHILL FOODSERVICE SYSTEMS: ACCEPTABILITY AND MICROBIOLOGICAL CHARACTERISTICS OF BEEF‐SOY LOAVES WHEN PROCESSED ACCORDING TO SYSTEM PROCEDURES
Authors: BUNCH W. L. , MATTHEWS M. E. , MARTH E. H. 
Published: August 2006

ABSTRACTPreparation and service of food as practiced in hospital chill food‐service systems were simulated. Beef‐soy loaves, containing 25% rehydrated textured soy crumbles and 75% ground beef, were baked to 60°C in a convection oven operating at 121 ± 8°C; stored chilled at 5 ± 3°C for 24, 48 or 72 hr; portioned; held chilled at 5 ± 1°C for 2 hr, and then heated in a microwave oven for 55 set to achieve an internal temperature of 80°C just before the products were evaluated by a consumer panel. Overall acceptability scores for the final product were almost identical, regardless of the length of chilled storage at 5 ± 3°C. Viable bacteria remained in the center of product after the loaves were heated to 60°C, stored at 5 ± 3°C for 24–72 hr, portioned, held chilled at 5 ± 1°C for 2 hr, and portions heated to 80°C.
TIME‐TEMPERATURE INFLUENCE ON MUSCADINE GRAPE JUICE QUALITY
Authors: FLORA L. F. 
Published: August 2006

ABSTRACTMuscadine grape juice was heated in water baths or an autoclave at temperatures of 21, 46, 71, 96 and 121°C for times varying from 0–360 min. The ratio of spectrophotometric absorbances at 520 and 420 nm and tristimulus “a” correlated highly with panel scores (r = 0.982 and 0.953, respectively). Anthocyanin content, A520/A420 ratio, and tristimulus “a” value of juices decreased while lightness (“L”) and tristimulus “b” value increased with prolonged heating. Juice color became unacceptable as A520/A420 dropped below 3.4 or tristimulus “a” dropped below −22. Color damage from heating progressed in a roughly logarithmic fashion from 46°C to 121°C with a Q10 rate change factor of approximately 1.4. Temperature rather than total heat Input had the greater effect on color changes. Aroma changes preceded unacceptable color changes In the heated juices.