bluuebunny/crossref_metadata_2025_split huggingface dataset:
Characterization of Zinc Components on in vitro Enzymatic Digestion of Foods
Authors: IKEDA SAYOKO 
Published: August 2006

ABSTRACTBeef and polished rice were subjected to in vitro digestion and the soluble zinc components separated by gel filtration. Approximately 30% of beef zinc was solubilized by digestion; and more than 30% of rice zinc was solubilized. Most of the soluble zinc was found in one or two proteinaceous components with molecular weight of 1,270‐5,130 dalton. Amino acid analyses showed that these proteinaceous components were high in the acidic amino acids and glycine, and low in L‐histidine. These findings suggest that these proteinaceous components, as they combine with zinc, may increase the amount of soluble zinc.
Strawberry Fruit Softening: The Potential Roles of Polyuronides and Hemicelluloses
Authors: HUBER D. J. 
Published: August 2006

ABSTRACTPolyuronides and hemicelluloses derived from ethanol powders or cell walls of strawberry (Fragaria × ananassa, Duch. Dover) receptacle tissue were examined to determine if these wall polymers might be involved in the softening of this fruit. Throughout maturation and ripening, total polyuronides increased on a per fruit basis although as a percentage of ethanol powder they remained constant. Gel‐filtration chromatography confirmed that polyuronide solubility was not correlated with extensive enzymic hydrolysis, an observation consistent with the fact that D‐galacturonanase (polygalacturonase) activity was not detected in strawberry fruit. The sugar composition of alkali‐soluble wall polymers showed little change throughout development. However, changes occurred in the molecular weights of these polymers during ripening.
Stability and Gel Strength of Frankfurter Batters Made with Reduced NaCl
Authors: WHITING R. C. 
Published: August 2006

ABSTRACTA detailed examination of fat emulsification and water‐binding capacities in frankfurter batters and the cooked batters' textural responses to lowered levels of added sodium chloride was conducted. In response surface analyses of water and fat exudations and gel strength with varying compositions of fat, water, meat, and salt, the area of maximum stability decreased and moved toward a higher fat content when the salt was reduced from 2.5 to 1.5%. Gel strength increased with increasing content of lean meat and decreased with lowered salt levels. When salt, pH, chopping temperature, and cooking temperature were varied from the standard conditions, water exudate was generally affected first and most intensely while the gel strength was second. Fat release did not occur until more extreme conditions were encountered.
Addition of Phosphates, Proteins, and Gums to Reduced‐Salt Frankfurter Batters
Authors: WHITING R. C. 
Published: August 2006

ABSTRACTReducing the added salt levels in frankfurter batters from 2.5 to 1.5% decreased water binding aoilities. Gel strength was less affected and fat release least affected. Tripolyphosphate and pyrophosphate were very effective at levels of 0.1% in restoring the water binding and gel strength. The effectiveness of these phosphates was nearly identical although they have opposing effects on batter pH. Soy isolate and rennet‐treated, calcium‐reduced dried skim milk improved the batters when added at 1 and 3%. Additions of alginate or especially xanthan gums (0.1‐0.3%) improved the water binding but were very detrimental to the gel strength.
Emulsion and Storage Stabilities of Emulsions Incorporating Mechanically Deboned Poultry Meat and Various Soy Flours
Authors: THOMPSON L. D. , JANKY D. M. , ARAFA A. S. 
Published: August 2006

ABSTRACTThe stability of emulsions formulated with mechanically deboned poultry in combination with various levels (10%, 15%, 20%, and 25%) of rehydrated vegetable protein flour (VPF), 50% protein; soy concentrate flour (SCF), 70% protein; or soy isolate flour (SIF), 90% protein were determined. VPF emulsions had significantly better emulsion stability than those with SCF or SIF. Flour type had no effect on storage stability (2‐thiobarbituric acid values, tensile strength, dominant wavelength, or sensory evaluation); however, SIF emulsions had significantly higher microbiological counts than emulsions incorporating VPF or SCF. Rehydrated flour level had no effect on stability with the exception of higher tensile strength values at lower rehydrated flour levels.
Composition of Flours from Samoan Breadfruit
Authors: WOOTTON MICHAEL , TUMAALII FAALE 
Published: August 2006

ABSTRACTFlours from the pulp of seven varieties of breadfruit (Artocarpus altilis) at various stages of maturity were prepared and analyzed. Crude protein content ranged from 2.90–5.08%, crude fat from 0.80–1.93%, crude fiber from 2.87–6.56%, ash from 1.90–4.08%, total sugars from 10.0–31.8%, and starch from 53.4–75.7% depending on variety and stage of maturity. Fructose was the predominant sugar in less mature fruits, becoming less so in comparison to glucose and sucrose as maturation progressed. The proportion of unsaturated to total fatty acids in the lipid component varied between varieties from 41–64%. Observed levels of iron, sodium, phosphorus, calcium, and potassium may be significant in a nutritional sense.
Identification of 3,5‐Diisobutyl‐1,2,4‐trithiolane and 2‐lsobutyl‐3,5‐diisopropylpyridine in Fried Chicken Flavor
Authors: HARTMAN GUY J. , CARLIN JAMES T. , HWANG SHY‐SHIUAN , BAO YONGDE , TANG JIAN , HO CHI‐TANG 
Published: August 2006

ABSTRACT3,5‐Diisobutyl‐1,2,4‐trithiolane and 2‐isobutyl‐3,5 ‐diisopropylpyridine were identified in the volatiles isolated from fried chicken. The identifications were confirmed by organic synthesis. Mechanisms for the formation of these two compounds in fried chicken flavor are discussed.
Osmotic Dehydration of Fruit: Influence of Osmotic Agents on Drying Behavior and Product Quality
Authors: LERICI C. R. , PINNAVAIA G. , ROSA M. DALLA , BARTOLUCCI L. 
Published: August 2006

ABSTRACTDifferent osmotic solutions, with or without low quantities of added NaCl, were tested to evaluate their effects on the characteristics of the osmosed apples (chosen in our experiences as a fruit “model”). Water loss and water activity of final product were affected not only by the aw of the osmotic agent but also by the gain of solids in the sample. At the same time of treatment, solid gain depended on chemical composition of the syrups and the shape of the samples. Addition of small quantities of NaCl to osmotic solutions increased the driving force of the drying process.
Determination of Chlorophylls in Kiwi Fruit and Their Changes during Ripening
Authors: FUKE YOKO , SASAGO KENJI , MATSUOKA HIROATSU 
Published: August 2006

ABSTRACTChlorophylls were separated into a and b compounds by thin‐layer chromatography and determined using a dual‐wavelength chromato‐scanner. A linear relationship existed in the range 0.1‐1.0 μg for chlorophyll a (chla) and 0.1‐0.7 μg for chlorophyll b (chlb). The recoveries of chia and chlb when added to kiwi fruit were 79.4% and 99.5%, respectively. Total chla+ chlb contents of four cultivars of kiwi fruit (Abbott, Bruno, Hayward and Monty) were 2000‐3000 μg/ 100g at the beginning of growth, but decreased to about 1000 μg after four months. This decrease was mainly due to a decrease in chla. Total chlorophyll content decreased gradually during post‐harvest ripening.
Changes in Mitochondrial Properties During Low Temperature Storage of Apples
Authors: LIN T.‐Y. , SHEWFELT R. L. , WILKINSON R. E. 
Published: August 2006

ABSTRACTMitochondria were isolated from ‘Cortland’ and ‘Winesap’ apples stored at 90% RH and either 1° or 5°C. Respiratory control ratios of mitochondria isolated from ‘Nured Winesap’ apples stored at 5°C were consistently lower than from those stored at 1°C. Succinoxidase and Ca +2 ATPase activity was higher in mitochondria of ‘Cortland’ apples stored at 1°C. Large increases were observed in mitochondrial Ca +2 uptake after 4 wk storage of ‘Nured Winesap’ apples at 5°C and after 1 wk storage of ‘Cortland’ apples at 1°C. Although no symptoms of chilling injury were observed in the tissue of either cultivar, the mitochondrial response suggested chilling resistance in ‘Nured Winesap’ apples and chilling sensitivity in ‘Cortland’ apples.
Continuous Gel Formation by HTST Extrusion‐Cooking: Soy Proteins
Authors: KITABATAKE N. , MÉGARD D. , CHEFTEL J. C. 
Published: August 2006

ABSTRACTThe continuous production of gels of high moisture content is carried out by extrusion‐cooking, with a residence time of 30‐100 sec, using soy protein isolate as a model ingredient. The hot viscous extrudate can be collected in a mold, and gels upon cooling. The best texture characteristics are obtained with protein and water concentrations of 18 and 80% (wet basis), respectively, and extrusion temperatures of 150‐160°C. The effects of acidification, addition of NaCl, CaCl2 or sucrose on gel texture are investigated. Extrusion‐prepared soy gels melt reversibly upon further heating (120°C) and withstand frozen storage. Their texture and micro‐structure are compared to those of soy gels prepared by conventional batch heating at 100‐120°C.
Studies on the Effect of Ethanol on Thermal Denaturation of Soybean Globulins by Differential Scanning Microcalorimetry
Authors: GROZAV E. K. , DANILENKO A. N. , BIKBOV T. M. , GRINBERG V. Ya. , TOLSTOGUZOV V. B. 
Published: August 2006

ABSTRACTScanning microcalorimetry has been used to study the effect of ethanol on thermal denaturation of soybean globulin fraction (SBGF) at pH 6.7 in the range of protein and ethanol concentrations from 0.4 to 4% and from 0 to 3.2M, respectively. The denaturation temperatures of the SBGF components decreased linearly with the increase of ethanol concentration. The specific denaturation enthalpy of SBGF did not depend upon protein and ethanol concentrations. A direct correlation between the slope of the dependence of denaturation temperature on ethanol concentration and the ratio of the square of denaturation temperature and the specific denaturation enthalpy of these proteins was shown.
Effects of Gamma Irradiation on Proteins and Fatty Acids of Soybean
Authors: HAFEZ YOUSSEF S. , MOHAMED ALI I. , SINGH GURBAX , HEWEDY FAWZY M. 
Published: August 2006

ABSTRACTTwo hundred grams of soybean seeds (moisture contents of 7.4, 15.3, 22.5, and 30.5%) were irradiated at dose levels of 0, 1, 5, 10, 20, 40, 60, 80 and 100 KGy using Cobalt‐60 source. Radiation dose of 100 KGy caused a decrease in the percentage of nitrogen solubility from 80.3 to 67.2, 80.3 to 57.8, and 68.1 to 48.8 when deionized H2O, 0.6M NaCl, and 0.2M Cacl2 were used as solvents, respectively. Inhibition of 71% of lipoxygenase activities, 25.4% trypsin inhibitor activities, and 16.7% chymotrypsin inhibitor activities were found when the soybean seeds were irradiated at 100 KGy.
Dynamic Rheological Properties of Cake Batters Made from Chlorine‐Treated and Untreated Flours
Authors: NGO WENDY , HOSENEY R. C. , MOORE W. R. 
Published: August 2006

ABSTRACTWhen cake batters prepared with chlorine (Cl2)‐treated and untreated flours were heated in the Rheometrics Dynamic Spectrometer (RDS), elasticity G′ increased between 90°C and 100°C for the Cl2‐treated sample and not for the untreated sample. Therefore, at 100°C, the batters prepared with Cl2‐treated flours had a much higher G′ than the batter prepared from untreated flours. Flour‐water systems prepared with Cl2‐treated and untreated flours showed no difference in G′. This inferred that there was an interaction with at least one formula ingredient. Defatting both Cl2‐treated and untreated flours did not alter the RDS results.
Implication of Muscle Alkaline Proteinase in the Textural Degradation of Fish Meat Gel
Authors: MAKINODAN YASUO , TOYOHARA HARUHIKO , NIWA EIJI 
Published: August 2006

ABSTRACTUnlike the actomyosin paste, white croaker meat paste showed poor elastic gel when heated around 60°C. The hydrolysis of muscle protein by muscle proteinase was observed in the poor gel. There are at least four kinds of proteinases in white croaker muscle: cathepsin D, neutral proteinase, calpain and alkaline proteinase. Among them only alkaline proteinase could act at pH of meat paste and around 60°C. Above facts confirmed the previous work that the heat‐stable alkaline proteinase is probably implicated in the textural degradation of fish meat gel around 60°C.
Continuous Restructuring of Mechanically Deboned Chicken Meat by HTST Extrusion‐Cooking
Authors: MÉGARD D. , KITABATAKE N. , CHEFTEL J. C. 
Published: August 2006

ABSTRACTThe continuous restructuring of mechanically deboned chicken meat (MDM) was attempted using twin‐screw extrusion‐cooking at high moisture contents (50‐80%), high temperatures (ca 150°C), short residence times (30‐240 sec) and low pressures (below 6 bars). The hardness, cohesiveness and water‐holding capacity of the nonexpanded moist extruded samples are optimal and resemble those of meat‐loaf when 10‐20% wheat flour or pregelatinized corn starch are added to MDM. Incorporation of 25% soy protein isolate gives a solid gel matrix containing dispersed meat particles. Scaling up this process could lead to the continuous production of simulated meat chunks or slices for use in canned or frozen dishes.
Macro and Micro Minerals from Selected Muscles of Pork
Authors: MARCHELLO M. J. , SLANGER W. D. , MILNE D. B. 
Published: August 2006

ABSTRACTTen individual muscles (Semimembranosus, Semitendinosus, Biceps femorus, Gluteus medius, Longissimusu muscle, Psoas major, Serratus ventralis, Supraspinatus, Infraspinatus, and Triceps brachii) from 10 pork carcasses were removed and analyzed for selected minerals. Individual muscles contained relatively large quantities (mg/100g) of K, Na, P and Mg with smaller amounts of Ca, Cu, Fe, Mn, and Zn but varied between muscles with differences of one‐ to twofold. Semimembranosus had lesser amounts of Ca, Cu, Fe, and Mn than any other muscle studied. In general, the mineral content of leg, loin, and shoulder were different. The shoulder muscles had a greater quantity of Fe and Zn present in their muscles than leg or loin.
Effect of Salt, Sugar and Storage Time on Microbiological, Chemical and Sensory Properties of Chinese Style Dried Pork
Authors: KUO J.C. , OCKERMAN H.W. 
Published: August 2006

ABSTRACTA Chinese dried pork product was manufactured with combinations of 15, 22.5, and 30% sugar and 0.5, 1.5, and 2.5% salt and evaluated for microbiological, chemical and sensory properties at 0, 7, 14, and 21 days of storage. Aerobic and anaerobic plate counts and TBA values increased during storage with the high sugar and salt combination resulting in the least microbial growth. No major rancidity problems developed. A 30% sugar and 2.5% salted product resulted in the highest panel flavor scores when evaluated by a group of panelists from the Orient.
Composition, Physicochemical and Functional Properties of Reference Whey Protein Concentrates
Authors: MORR C. V. 
Published: August 2006

ABSTRACTFour reference whey protein concentrates (WPCs) were prepared from pasteurized and nonpasteurized acid casein whey and Cheddar cheese whey using ultrafiltration/diafiltration and spray drying processes. The WPCs exhibited comparable composition, protein solubility and PAGE and reverse phase HPLC properties. Major differences were observed in the viscosity and foaming properties of the reference WPCs as a function of pH. The WPCs generally produced higher foam expansion but lower viscosity and stability values than for liquid egg white protein. The findings were discussed in terms of the need for additional, fundamental knowledge of the physicochemical structure and reactivity of whey proteins to understand the reasons for their poor functional performance.
Influence of Temperature, NaCI, and pH on the Growth of Aeromonas Hydrophila
Authors: PALUMBO SAMUEL A. , MORGAN DONNA R. , BUCHANAN ROBERT L. 
Published: August 2006

ABSTRACTGrowth of clinical isolates of Aeromonas hydrophila at various temperatures, pH values, and salt levels was studied in BHI broth. A majority of the isolates grew at 4‐5°C and 42°C, and all grew equally well over the range 20‐35°C. At 28°C, most isolates could tolerate 4% NaCl, while at 4°C only a limited number grew in 3% NaCl. Similarly, isolates could better tolerate acidic conditions when cultured at 28°C as compared to 4°C. These data suggest that it is likely that A. hydrophila strains associated with human gastroenteritis are capable of growing in foods at refrigeration temperatures currently considered adequate for preventing the growth of foodborne pathogens.
In Situ Determination of Apparent Thermophysical Properties of a Composite Slab Undergoing Transient State Heat Transfer
Authors: BHOWMIK SANTI R. , HAYAKAWA KAN‐ICHI 
Published: August 2006

ABSTRACTA method was developed to determine the thermophysical properties of a two layered composite slab whose one exposed surface was subjected to a known temperature history and whose other surface to convective and radiative heat exchange. The physical properties to be determined were the thermal conductivity and diffusivity of one of the two layers and the contact conductance between the two layers, the coefficient of convective surface heat transfer, and the absorbtivity of thermal radiation energy applicable to one exposed surface of the slab. The developed method was used to determine property values of the insulated wall of a still retort.
Thermal Analysis of the Freezing of Ice Cream Brickettes by the Finite Element Method
Authors: CINDIO B. DE , IORIO G. , ROMANO V. 
Published: August 2006

ABSTRACTAn unsteady‐state theoretical analysis of the cooling of a large cross‐section ice cream brickette is presented, to model the hardening process required for handling and storage purposes. The material physical properties, i.e. heat conductivity and thermal capacity, are considered temperature dependent, according to available experimental data on a vanilla ice cream. The material is assumed to be macroscopically homogeneous, in the sense that the phase change is simulated by adoption of effective physical properties. The bidimensional differential equations governing the process have been solved numerically using the finite element method, which is extremely powerful for defining optimal design criteria and process control strategies. Results are presented and discussed for different external heat transfer conditions.
Creep/Recovery Behavior of Oil‐Water Emulsions: Influence of Disperse Phase Concentration
Authors: GLADWELL N. , RAHALKAR R.R. , RICHMOND P. 
Published: August 2006

ABSTRACTThe rheological (creep/compliance) behavior has been studied for a series of soya oil (soybean oil)‐water emulsions with the disperse phase (oil) concentration ranging from 20% to 70%. The compliance response was due to three mechanisms: instantaneous elastic, retarded elastic and viscous flow. It was necessary to postulate the presence of two retardation processes to account for the Theological behavior. As the oil concentration was increased, the emulsions became more elastic, with the instantaneous elastic mechanism becoming more dominant. In the non‐linear region, the viscous flow was more dominant, with the emulsions becoming less elastic with increasing shear stress. The results are rationalized in terms of the breaking and reforming of bonds in the network like coagulation structure.
Changes in Connective Tissue Histology in Freeze‐Thaw Cycled and Refrigerated Pork Liver
Authors: STRANGE ELIZABETH D. , DAHMS MATTHEW P. , BENEDICT ROBERT C. , WOYCHIK JOHN H. 
Published: August 2006

ABSTRACTAlterations in the connective tissue of pork liver during storage were examined histologically. The connective tissue outlining the lobule of pork liver was apparently unaltered during refrigerated storage (R‐S), but showed extensive crimping or waviness during freeze‐thaw (F‐T) cycling. Intralobular connective tissue (reticulin) disappeared during R‐S but was still visible after six F‐T cycles. The existence of a proteolytic enzyme active against Type III collagen at refrigerator temperatures but irreversibly inactivated by freezing was postulated.
Measurement of Veal Color by Fiber Optic Spectrophotometry
Authors: SWATLAND H. J. 
Published: August 2006

ABSTRACTFiber optic spectrophotometry was used to measure the color of pectoralis profundus, diaphragm, transversus abdominis and adductor muscles in the carcasses of nine veal calves raised commercially for the production of white veal. Blood hemoglobin levels measured before slaughter were correlated with absorbance in the transversus at 1 hr postmortem (r = 0.72, P < 0.05 at 540 nm), but this relationship was obscured by 24 hr postmortem. Pectoralis, diaphragm and adductor increased in paleness between 1 hr and 24 hr postmortem (P < 0.01) as muscle pH declined. In the adductor at 24 hr, pH was correlated (P < 0.01) with absorbance at 10 nm intervals ranging from r = 0.75 at 580 nm to r = 0.91 at 700 nm. The effects of postmortem changes in pH should be taken into account when measuring the paleness of veal.
Particle Size of Water Insoluble Tomato Solids Measured by Laser Instrumentation
Authors: GETCHELL R. N. , SCHLIMME D. V. 
Published: August 2006

ABSTRACTParticle size distributions of tomato paste and catsup water insoluble solids (WIS) were measured using an instrument based on laser light‐scattering principles. Materials and procedures employed are described and examples of WIS size distributions and surface areas are shown.
Effect of Temperature on the Serum Viscosity of Tomato Juice
Authors: CARADEC P.L. , NELSON P.E. 
Published: August 2006

ABSTRACTTomato juice was canned and exposed to processing temperatures of 82°C., 102°C and 112°C. Serum viscosity was measured after 30, 60, and 120 min at each temperature. Heat treatment affected serum viscosity. A temperature of 82°C applied for 2 hr resulted in a 17‐30% loss of serum viscosity depending on the cultivar. Treatment at 112°C applied for 2 hr caused 67‐82% loss, again depending on the cultivar.
Changes in Grape Seed Phenols as Affected By Enzymic and Chemical Oxidation in vitro
Authors: OSZMIANSKI JAN , SAPIS JEAN‐C , MACHEIX JEAN‐J 
Published: August 2006

ABSTRACTAn in vitro oxidation system containing all the phenolic compounds of an extract of grape seeds and phenol oxidases (catechol oxidase from grapes and laccase from grey mold of grape Botrytis cinerea) was used to determine the effects of enzymic oxidation on seven phenolic compounds: gallic acid, (+)‐catechin; (‐)‐epicatechin and four procyanidins, dimers of (+)‐catechin and (‐)‐epicatechin units. HPLC determinations showed that there was considerable depletion of phenolic compounds in the extract by both enzymes since the quantities of all the compounds fell during enzymic oxidation. When a pure chemical oxidation was compared, the decrease was very much slower.
Factors Affecting Enterotoxin Production by Thermonuclease Positive Streptococcus faecium IF‐100 Isolated from an Infant Food
Authors: BATISH V. K. , CHANDER HARISH , RANGANATHAN B. 
Published: August 2006

ABSTRACTAmong the different media tested for optimal production of enterotoxin by Streptococcus faecium IF‐100, trypticase soy broth was the best for maximal enterotixin production by Streptococcus faecium IF‐100 at 37°C after 8 hr incubation in agitated cultures. The pH optimum was 8.0. Although addition of 1% casamino acid enhanced enterotoxin production, yeast extract did not affect enterotoxin production appreciably. Dextrose, at 0.5%, was inhibitory towards enterotoxin production. Production of enterotoxin was also inhibited by addition of acridine orange, suggesting possible involvement of some extra chromsomal factor in the production of this metabolite in S. faecium IF‐100. A supplemented medium for maximum enterotoxin production is described.