bluuebunny/crossref_metadata_2025_split huggingface dataset:
Phytate Reduction in Brown Beans (Phaseolus vulgaris L.)
Authors: GUSTAFSSON E‐L. , SANDBERG A‐S. 
Published: August 2006

ABSTRACTBrown beans (Phaseolus vulgaris L.) were subjected to treatments to evaluate effects of pH, temperature, CaCl2, tannase and fermentation on degradation of phytate. Soaking was performed at 21°C, 37°C and 55°C at pH 4.0, 6.0, 6.4, 7.0, and 8.0. Optimal conditions for phytate degradation were pH 7.0 and 55°C. After soaking 4, 8 or 17 hr at these conditions 79%, 87% and 98% of phytate was degraded, respectively. Addition of tannase enhanced reduction of phytate. Fermentation of presoaked whole beans resulted in reduction of 88% of phytate after 48 hr.
Modification of Crude Canola Lecithin for Food Use
Authors: TEMELLI FERAL , DUNFORD NURHAN TURGUT 
Published: August 2006

ABSTRACTCrude canola lecithin was fractionated by removal of neutral lipids with acetone followed by ethanol extraction with or without supercritical carbon dioxide (SC‐CO2). Two extraction steus of 60 min each at 35°C with 500 mL acetone were optimum for maximum yield of acetone solubles and maximum phospholipid (PL) concentration (66.7%) in the acetone insoluble (AI) fraction. AI were separated into 26.5% ethanol soluble and 68.7% ethanol insoluble fractions. PL concentration in the extract increased with increasing amounts of ethanol used. Yields were low for SC‐CO2/ethanol extraction, of which extracts from 55.2 MPa/ 70°C contained 32% PL (83% phosphatidyl choline).
Optimization of Vapor Induced Puffing in Apple Dehydration
Authors: TORREGGIANI DANILA , TOLEDO R.T. , BERTOLO G. 
Published: August 2006

ABSTRACTVapor induced puffing during high temperature fluidized bed (HTFB) dehydration of apple cubes was optimized using response surface methodology (RSM). Osmoblanching in sugar syrup prevented enzymatic browning. Successtil puffing was achieved by creating a surface barrier to vapor by dipping the cubes in starch solution and manipulating the temperature and time of exposure in the HTFB. Optimum conditions for minimum bulk density with acceptable levels of nonenzymatic browning included dipping osmoblanched apple cubes in 1% starch solution, followed by HTFB drying 11 min at 157°C. Product bulk density exhibited a minimum while nonenzymatic browning values did not display an optimum. Minimum value of bulk density predicted by RSM and browning values were very close to those verified experimentally for product processed under the identified optimum conditions.
Biosensors for Analysis of Ethanol in Foods
Authors: BOUJTITA M. , EL MURR N. 
Published: August 2006

ABSTRACTAn amperometric ethanol sensor was constructed by co‐immobilization of alcohol dehydrogenase (ADH) and bovine serum albumin (BSA) in carbon paste containing entrapped NAD+. Conditions for optimum electrode response were determined by manipulation of experimental variables. Incorporation of both ADH and NAD+ in carbon paste resulted in better relationships between the enzymatic reaction and the electrochemical process. The surface of such an electrode could be renewed by polishing and smoothing on a clean paper. The sensor showed rapid response time and high sensitivity.
Aroma Extract Dilution Analysis of Aged Cheddar Cheese
Authors: CHRISTENSEN K.R. , REINECCIUS G.A. 
Published: August 2006

ABSTRACTVolatile compounds were isolated from 3‐yr‐old Cheddar cheese by molecular distillation. They were analyzed by aroma extract dilution analysis, a combination of gas chromatography and olfactometry that reveals the aroma volatiles with the highest odor potency (the highest ratio of concentration to odor threshold). The identified compounds with highest odor potency were listed in order of elution on a DB‐wax capillary column. Their potencies and retention indices (in parentheses) were: ethyl acetate (3, 882), 2‐methylbutanal and 3‐methylbutanal (81, 899), diacetyl (3, 960), α‐pinene (3, 989) ethyl butyrate (243, 1018), ethyl caproate (81, 1218), l‐octen‐3‐one (9, 1284), acetic acid (27, 1418), methional (9, 1428), propionic acid (81,1517), butyric acid (729, 1616), valeric acid (27, 1736), caproic acid (81, 1845) capric acid (9, 2198) and lauric acid (9, 2580).
Radiation Sensitivity of Listeria monocytogenes on Beef as Affected by Temperature
Authors: THAYER D.W. , BOYD G. 
Published: August 2006

ABSTRACTLongissimus dorsi from beef was inoculated with Listeria monocytogenes and the effect of gamma irradiation on the survival of this pathogen at −60 to +15°C was determined. Radiation D‐values were determined for inactivation of L. monocytogenes at 5°C intervals from −20 to 5°C. These data were used to develop an equation to predict the response to gamma radiation within that range. An abrupt increase in resistance occurred at −5°C. The radiation D‐value was 0.45 kGy at 0°C, 0.77 kGy at −5°C and 1.21 kGy at −20°C. A straight line was obtained when the log10 of the D‐values from −5 to −20°C was plotted vs the reciprocal of the absolute temperature. This led us to calculate a value analogous to the Arrhenius activation energy for inactivation of L. monocytogenes by gamma radiation.
Biochemical and Functional Properties of Myofibrils from Preand Post‐Spawned Hake (Merluccius hubbsi Marini) Stored on Ice
Authors: ROURA S.I. , CRUPKIN M. 
Published: August 2006

ABSTRACTEnzymatic activities assayed at beginning of storage in myofibrils from post‐spawned hake were 3 X those in myofibrils from pre‐spawned hake. Ca2+ sensitivity of myofibrils from pre‐spawned hake was 40% less than that of myofibrils from post‐spawned hake. The profiles of SDS‐PAGE gels of pre‐spawned myofibrils at beginning of storage showed a partially denatured myosin heavy chain, and polypeptide bands under myosin heavy chain. They probably represent proteolytic fragments produced by degradation of MHC in vivo. No proteolysis was detected in myofibrils during storage. These results help predict functional properties of fish proteins and changes during storage.
Identification of Red Snapper (Lutjanus campechanus) using Electrophoretic Techniques
Authors: HUANG TUNG‐SHI , MARSHALL MARTY R. , WEI CHENG‐I 
Published: August 2006

ABSTRACTIsoelectric focusing (IEF), sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE), and two‐dimensional (2‐D) gel electrophoresis were employed to produce protein profiles for species identification of red snapper and 11 other fish species. Comparing the distinctive patterns of water‐soluble sarcoplasmic proteins for each species on IEF and SDS gels, red snapper could be identified. IEF gels of ampholyte mixture of 20% pH 3–10 and 80% pH 4–6.5 resolved better than gels with ampholyte ranging from pH 3–10, 4–6.5, 6–8, or 5–6 for species identification. The 10 and 12.5% SDS‐PAGE gels produced more distinctive protein profiles for identification than 7.5 and 15% gels. Thus, these techniques could be applied to identify fish species.
Cooked Blue Crab Claw Meat Aroma Compared with Lump Meat
Authors: CHUNG H.Y. , CHEN F. , CADWALLADER K.R. 
Published: August 2006

ABSTRACTSensory evaluation of claw and lump crabmeats by sniffing indicated no aroma difference (p > 0.05); however, differences (p < 0.05) were found between the taste and aromatics of aqueous extracts of both meats. Eleven aroma notes (combined total) were found in the meats by aroma extract dilution analysis (AEDA). Flavor dilution factors for compounds common to both meats were not statistically different (p > 0.05). Aroma notes found to have highest intensity in both meats were: meaty/salty/soy sauce [3‐(methylthio)‐propanal], sweet/fruity, metallic/rubber/gasoline, nutty/popcorn [2‐acetyl‐l‐pyrroline], nutty/popcorn, pine/sweet/hay/dry seaweed, and mushroom/solvent.
Ultrasonication, Lyophilization, Freezing and Storage Effects on Fat Loss during Mechanical Infusion of Expressed Human Milk
Authors: DHAR J. , DAVIDSON A.G.F. , MARTINEZ F.E. , BARR S. , DESAI I.D. , NAKAI S. 
Published: August 2006

ABSTRACTUltrasonic homogenization was extended to situations where expressed human milk needs to be stored before being administered. We investigated whether the effect of ultrasonication would persist during storage in the frozen or lyophilized form. Recovery of fat was higher in ultrasonicated and frozen milk (stored for both 1 and 4 mo), than in milk stored following ultrasonication and lyophilization. The low fat recovery from stored lyophilized milk was increased by ultrasonicating the milk after storage and reconstitution (instead of prior to storage). Protein recovery was virtually complete with both methods.
UHT‐Sterilized Peanut Beverages: Changes in Physicochemical Properties during Storage
Authors: RUSTOM ISMAIL Y.S. , LÓPEZ‐LEIVA M.H. , NAIR BABOO M. 
Published: August 2006

ABSTRACTStrawberry‐flavored and chocolate‐flavored peanut beverages were produced in a pilot plant, UHT sterilized at 137°C for 4 sec and 20 sec, aseptically filled and stored at 5, 20 or 35°C. Microbiological and physicochemical properties of the beverages were periodically assessed for up to 6 mos. No Microbial growth was observed. The pH decreased while homogenization and sedimentation indices increased with time in all beverages at all temperatures. Color lightness decreased during the first 6 wk and remained constant afterwards. Viscosity of strawberry‐flavored beverage was constant whereas chocolate‐flavored beverages gelled after 19 wk at all temperatures. Proteolysis was <6% in gelled beverages.
Starch Related Changes in Stored Soft Sorghum Porridge
Authors: MOKHORO C.T. , JACKSON D.S. 
Published: August 2006

ABSTRACTSoft sorghum (Sorghum bicolor (L.) Moench) unfermented porridge was prepared by cooking pearled sorghum flour (6% solids in water) in a microwave oven. Fermented porridge was prepared by mixing with Lactobacillus delbruekii for 12 hr at 48°C. followed by cookine. Porridge was aged (0–12 hr) at 25°C or 7.5%. Starch polymer solibility was determined by high performance size exclusion chromatography (HPSEC) and rheology followed with a rotational viscometer. During aging, solubilized and gelled amylose and amylopectin retrogradation rates were higher in porridge stored at 7.5 than at 25°C. Amylose polymer solubility decreased with storage, while solubilized amylopectin remained in solution. Fermented porridges were lighter in color and their initial consistency indexes increased faster. HPSEC of soluble polymers was more sensitive than enzymatic starch digestion.
Calcium‐Induced Destabilization of Oil‐in‐Water Emulsions Stabilized by Caseinate or by β‐Lactoglobulin
Authors: AGBOOLA SAMSON O. , DALGLEISH DOUGLAS G. 
Published: August 2006

ABSTRACTThe stability to aggregation of 20% soya oil‐in‐water emulsions stabilized by 0.3 to 2% sodium caseinate or β‐lactoglobulin in the presence of calcium chloride solutions was studied using light scattering and electron microscopy. Stability increased with the amount of protein in the emulsion, and decreased with the concentration of added calcium. Growth of particle size with concentration of Ca2+ was more in emulsions containing lower concentrations of protein. Sodium chloride at 50 and 100 mM stabilized both systems to the presence of calcium ions. Microstructure and light scattering showed caseinate emulsions formed clusters even at low concentrations of Ca2+ while β‐lactoglobulin emulsions formed extensive strands.
Heat Denaturation and Emulsifying Properties of Egg Yolk Phosvitin
Authors: CHUNG SIEW LIAN , FERRIER LES K. 
Published: August 2006

ABSTRACTPhosvitin in water at pH 7 had a denaturation temperature (Td) of 79.7 ± 1.4°C when heated at 10°C/min. When dissolved in 0.1M and 1.0M NaCl, the Td decreased to 77.7 ± 1.2°C and 77.2 ± 1.3°C, resoectivelv. and in 10 and 20% sucrose there was no change in Td. Heat treatment of phosvitin solutions at ≥65°C led to decreased emulsifying activity (EA). The emulsion stability (ES) decreased when phosvitim solutioni were heated at 70, 80 or 96°C for up to 60 min. The ES was not affected (p < 0.05) for phosvitin solutions after heating at ≤67.5°C for up to 60 min.
Cholesterol Oxidation in Baked Foods Containing Fresh and Powdered Eggs
Authors: ZUNIN PAOLA , EVANGELISTI FILIPPO , CABONI MARIA FIORENZA , PENAZZI GIULIA , LERCKER GIOVANNI , TISCORNIA ENRICO 
Published: August 2006

ABSTRACTThe degree of cholesterol oxidation in commercial sweet baked foods (biscuits and snacks) and in laboratory baked biscuits, all containing fresh or powdered eggs, was determined. 7‐Ketocholesterol was used as index of cholesterol oxidation and detected by two analytical methods. The analysis of the biscuits showed higher levels of 7‐ketocholesterol and a more marked oxidative instability of cholesterol when prepared with powdered eggs. The significant amounts of 7‐ketocholesterol found in some samples of commercial biscuits were attributed to the use of powdered eggs. These data are of importance to industries using eggs in sweet baked products which are mainly consumed by children.
Gel Forming Characteristics of Frozen Surimi from Chum Salmon in the Presence of Protease Inhibitors
Authors: SAEKI HIROKI , ISEYA ZENSUKE , SUGIURA SATOSHI , SEKI NOBUO 
Published: August 2006

ABSTRACTWhen salted surimi paste of chum salmon was incubated at 20–60°C, a marked loss of the breaking strength of heat‐induced gel occurred simultaneously with breakdown of myosin heavy chain, but this was effectively suppressed by addition of cysteine protease inhibitors or bovine plasma powder. In the presence of protease inhibitor, the surimi gels were formed at relatively low temperatures showing highest gel strength at incubations of 50 and 60°C. Chum salmon surimi showed no evidence of suwari and no myosin heavy chain cross‐linking.
Thermal Gelation of Myofibrils from Pork, Beef, Fish, Chicken and Turkey
Authors: LAN Y.H. , NOVAKOFSKI J. , McCUSKER R.H. , BREWER M.S. , CARR T.R. , McKEITH F.K. 
Published: August 2006

ABSTRACTMyofibril gels with 5, 7, or 10% protein and 2% NaCl were prepared from pork, beef, fish, chicken and turkey muscles using a heating rate of 0.7°C/min and pH 6.0 to compare the thermal gelation properties of myofibrillar protein from different species. The force required to rupture gel (Pf), force required to move plunger through gel (Fp), viscosity index (Ni), and elasticity (Ea) increased and cooking loss decreased with increasing protein contents. Myofibrils of chicken breast and thigh had lower and fish and turkey thigh had higher cooking loss at protein contents of 7% or 10%.
Fatty Acid Content of Supercritical Carbon Dioxide Extracted Fractions of Beef Fat
Authors: MERKLE J. A. , LARICK D. K. 
Published: August 2006

ABSTRACTUtilization of beef fat might be improved via production of fractions with specific functional properties. Beef fat was fractionated using supercritical carbon dioxide at 40°C and pressures from 10.3–27.6 MPa. Extractions followed by one or two stage separation were collected into glass vials at atmospheric pressure and temperature. Resultant extracts were analyzed for fatty acid content by gas chromatography (GC). A significant difference in concentration due to extraction pressure for 16 straight chain fatty acids, 6 branched chain fatty acids, and 7 unknowns was found. Total fatty acids (mg/g extract) increased as pressure increased. Monounsaturated and polyunsaturated fatty acids increased with increasing pressure and solvent density as shown by the saturate/ unsaturate, saturate/monounsaturate, and saturate/polyunsaturate ratios.
Supercritical Carbon Dioxide Extraction of Androstenone and Skatole from Pork Fat
Authors: ZABOLOTSKY D.A. , CHEN L.F. , PATTERSON J.A. , FORREST J.C. , LIN H.M. , GRANT A.L. 
Published: August 2006

ABSTRACTBoar taint, an unpleasant odor observed in pork from some mature intact male pigs, is attributed primarily to the presence of two compounds in boar fat, androstenone (Sα‐androst‐16‐ene‐3‐one) and skatole (3‐methyl indole). A rapid extraction method for the preparation of fat samples for androstenone/skatole screening assays would lead to more efficient use of boar carcasses for pork production. Supercritical carbon dioxide removed 97 ± 2% of the androstenone (extraction at 40°C; 5 min) and 65 ± 3% of the skatole (extraction at 40°C; 20 min) from 0.5 g of boar backfat. Supercritical CO2 provides the basis for a fairly rapid extraction method to remove compounds associated with boar taint.
Sweet Corn Germ Enzymes Affect Odor Formation
Authors: THEERAKLJLKAIT CHOCKCHAI , BARRETT DIANE M. , MCDANIEL MINA R. 
Published: August 2006

ABSTRACTDescriptive sensory analysis of a homogenate of frozen stored unblan‐ched sweet corn indicated that mean overall intensity and most descriptors describing undesirable characteristics were higher than those from blanched corn. To investigate the involvement of corn germ enzymes in off‐odor formation, crude enzyme and purified lipoxygenase (LPO) and peroxidase (POD) extracts were prepared and added to homogenates of blanched corn. Addition of the LPO extract increased “painty” and “stale/oxidized” off‐odor descriptors and lowered “sweet” and “corn” descriptors. Evidence suggested that sweet corn germ peroxidase is not important in off‐odor formation, in which case lipoxygenase may be more appropriate as a blanching indicator.
Stability of Spray‐Dried Encapsulated Carrot Carotenes
Authors: WAGNER LORI A. , WARTHESEN JOSEPH J. 
Published: August 2006

ABSTRACTEncapsulation with various dextrose equivalent (DE) hydrolyzed starches affected stability of α‐ and β‐carotene in spray‐dried carrot powders. Degradation of α‐ and β‐carotene during storage of the powders at temperatures ranging from 37 to 65°C followed first‐order kinetics and both degraded at the same rate. Hydrolyzed starch of 36.5DE was superior to 4, 15, and 25DE in improving retention of the carotenes. Carotenes encapsulated with 36.5DE hydrolyzed starch had a predicted half‐life of 450 days at 21°C compared to 2 days for carrot juice spray dried alone. Increasing the proportion of carrier decreased the carotene degradation rate and similarly decreased surface carotene. Air was critical in carotene stability, but exposure of encapsulated carrot powders to light did not accelerate degradation.
Texturization of Sweetpotato Puree with Alginate: Effects of Tetrasodium Pyrophosphate and Calcium Sulfate
Authors: TRUONG V.D. , WALTER W.M. , GIESBRECHT F.G. 
Published: August 2006

ABSTRACTThe effects and optimum levels of tetrasodium pyrophosphate (TSPP), alginate and calcium sulfate (CaSO4) on physical and sensory characteristics of texturized sweetpotato puree were studied using response surface methodology. Samples were subjected to instrumental texture profile analysis (TPA) and sensory evaluation. Prediction models to describe the effects of ingredients on TPA parameters were used to generate contour plots for optimization using TPA values of baked roots as the limits. The optimum formulations having textural characteristics of the baked roots were within the following identified regions: (a) at 0.12% TSPP, alginate, 0.20–0.25%, and CaSO4, 0.4–0.70%; (b) at 0.18% TSPP, alginate, 0.2–0.55%, and CaSO4, 0.22–0.42%. A taste panel scored representative formulations of the optimum regions similar to the baked roots for color, flavor, texture, and overall acceptability.
Antioxidant Activity of Fungus Suihs bovinus (L: Fr.) O. Kuntze
Authors: KASUGA ATSUKO , AOYAGI YASUO , SUGAHARA TATSUYUKI 
Published: August 2006

ABSTRACTTwo major antioxidative compounds were isolated from wild mushrooms, Suillus bovinus (L: Fr.) O. Kuntze, and studied for antioxidative activity by comparison with other antioxidants, BHA and tocopherol. One compound was an orange pigment identified as variegatic acid (3,3′,4,4′‐tetrahydroxy puluvinic acid) and the other was an orange‐red pigment, possibly diboviquinone‐4,4. The variegatic acid had strong antioxidative activity in an emulsion system as shown by peroxide value (POV) of linoleic acid and in an oil system as shown by the POV of methyl linoleate and weight gain of soybean oil. The second compound was active only in the emulsion system.
Power Absorption During Microwave Heating of Emulsions and Layered Systems
Authors: BARRINGER SHERYL A. , AYAPPA K. GANAPATHY , DAVIS EUGENIA A. , DAVIS H. TED , GORDON JOAN 
Published: August 2006

ABSTRACTMicrowave oven heating rates of various oil‐in‐water emulsions, water‐in‐oil emulsions, and layered systems were compared. Emulsions heated faster than corresponding layered systems, which heated faster than a calculated weighted average of individual components. Differences were attributed to increased power absorption caused by the large number of interfaces occurring in emulsions, or by a single interface in the layered system, and by resonant absorption of microwave radiation, which is determined by dielectric properties. The types and proportions of emulsions determined the number of interfaces. The dielectric properties and sample size determined in which samples resonant absorption occurred.
Wheat Flour Compound that Produces Sticky Dough: Isolation and Identification
Authors: CHEN W.Z. , HOSENEY R.C. 
Published: August 2006

ABSTRACTSome wheats have a 1B/1R translocation and may produce flours that give sticky doughs, even with optimum mixing time and water absorption. Studies showed that the water‐soluble fraction caused sticky dough. Dialysis experiments indicated that the responsible substance had low molecular weight. Ionic exchange showed it to be either neutral or negatively charged. Gel filtration chromatography indicated it was both carbohydrate and UV‐absorbing. Saponification caused it to lose ability to cause sticky dough. The UV‐absorbing material and the carbohydrate had to be linked for the compound to be active. HPLC mass spectrometry indicated the UV‐absorbing fraction was ferulic acid and the carbohydrate was a hexose.
Characteristics of Acid Hydrolysate from Defatted Peanut Flour
Authors: WAlTANAPAT RUDEEPAN , NAKAYAMA TOMMY , BEUCHAT LARRY R. 
Published: August 2006

ABSTRACTWe hypothesized that aflatoxin‐contaminated defatted peanut flour could be acid hydrolyzed to produce an aflatoxin‐free seasoning sauce. Physical and chemical properties and amino acid composition of the flour hydrolyzed at 120°C for 4 hr with 5N HCI and destruction of aflatoxin B, during hydrolysis were investigated. The pH (5.72), specific gravity (1.20), total solids (402 mg mL‐1), and reducing sugar (2.9 mg mL‐1) and total nitrogen (17.5 mg mL‐1) contents of the peanut hydrolysate were similar to those of commercial soy sauces or seasoning sauces made by chemical processes. Glutamic acid, aspartic acid, arginine and glycine were the major amino acids in the hydrolysate and should contribute substantially to enhancing flavor. Aflatoxin B, was totally destroyed during acid hydrolysis at 100 or 120°C.
Bacillus cereus and Bacillus stearothermophilus Spore Inactivation in Batch and Continuous Flow Systems
Authors: WESCOlT G.G. , FAIRCHILD T.M. , FOEGEDING P.M. 
Published: August 2006

ABSTRACTThermal inactivation kinetics were evaluated in batch and continuous flow systems using phosphate buffer between 99 and 107°C for Bacillus cereus T and 128.5 and 139°C for Bacillus stearothermoohilus ATCC 12980 spores. zD‐Values for B. cereus spores in batch aid continuous flow systems were not significantly different; the continuous flow system was more lethal than the batch system. zD‐Values obtained using B. stearothermophilus spores in batch and continuous flow systems were different; the batch system was more lethal than the continuous flow system. Thus, use of batch generated data to predict or design continuous flow processes may not be accurate.