bluuebunny/crossref_metadata_2025_split huggingface dataset:
RICE BY‐PRODUCTS: COMPARATIVE EXTRACTION AND PRECIPITATION OF NITROGEN FROM U.S. AND SPANISH BRAN AND GERM
Authors: BETSCHART A. A. , FONG R. Y. , SAUNDERS R. M. 
Published: August 2006

ABSTRACTThe nitrogen (N/) extractability of several rice (Oryza sativa L.) bran samples was similar with 63, 65 and 67% of the N extracted at pH 9 from Spanish and U.S. bran and U.S. Protex (hexane‐extracted bran), respectively. Moist heat treatment, 95–100°C, of Spanish bran diminished N extractability with 21–22% extracted at pH 9 and 10. Although particle size reduction had little effect upon N extractability of heat treated bran, Wiley‐(20‐mesh) and ball‐milling the Spanish rice germ increased N extraction to 57 and 79%, respectively, at pH 9 compared with 34% for the unmilled germ. With all by‐products studied nearly optimum extraction was attained at pH 9 with little or no increase observed at pH 10. Classical fractionation of the Spanish brans resulted in H2O‐, 5% NaCl‐, 60% EtOH‐, and 0.4% NaOH‐soluble fractions in ratios of 40:21:3:36 and 26:14:5:56 for the untreated and heat treated samples, respectively. Precipitation and recovery of N was optimized when sodium hexametaphosphate (0.1–0.5%) was used in conjunction with HCl. Points of maximum N precipitation were pH 5 for Protex, and pH 4 for U.S. and Spanish brans and germ, in extracts which had been centrifuged at 650 ° G to remove fibrous residue and starch.
PREPARATION OF RAPESEED PROTEIN ISOLATES: A STUDY OF THE DISTRIBUTION OF CARBOHYDRATES IN THE PREPARATION OF RAPESEED PROTEIN ISOLATES
Authors: ÅMAN PER , GILLBERG LARS 
Published: August 2006

ABSTRACTThe distribution of carbohydrates in the preparation of rapeseed protein isolates was studied. The major proportion of the carbohydrates of rapeseed meal was found to accumulate in the meal residue and supernatants. Only a minor amount was found in the isolates. The carbohydrates in the supernatants were mainly oligosaccharides. The acidic carbohydrates as well as the RNA extracted from the rapeseed meal were completely recovered in the protein isolates. When a rapeseed protein isolate was prepared by the addition of CMC and an acid, also all added CMC was recovered in the isolate. It was suggested that protein isolates prepared from other raw materials than rapeseed also contain polyacids (e.g. RNA, phytic acid, acidic polysaccharides and acidic polyphenols) extracted from the raw material.
EXAMINATION OF CIDER VINEGAR FOR PATULIN USING MASS SPECTROMETRY
Authors: RALLS JACK W. , LANE RICHARD M. 
Published: August 2006

ABSTRACTA method for the analysis of patulin in vinegar was developed using gas chromatography‐mass spectrometry of patulin acetate. Using selective m/e scanning, patulin acetate can be measured down to a level of 0.04 ppm with a 100 ml sample of vinegar. Commercial samples of vinegar showed no detectable level of patulin. A series of samples fortified with patulin were extracted after 1, 2, 7 and 11 days of ambient storage. 92% of the patulin was converted to nondetectable products in the first 24 hr of storage.
INFLUENCE OF SODIUM ERYTHORBATE ON COLOR DEVELOPMENT, FLAVOR AND OVERALL ACCEPTABILITY OF FRANKFURTERS CURED WITH REDUCED LEVELS OF SODIUM NITRITE
Authors: SEBRANEK J. G. , SCHRODER B. G. , RUST R. E. , TOPEL D. G. 
Published: August 2006

ABSTRACTFrankfurters were cured with various levels of sodium nitrite and sodium erythorbate and evaluated by a consumer taste panel. Color, flavor and overall acceptability decreased with decreasing nitrite concentrations. Flavor and acceptability of frankfurters were increased by the use of erythorbate but only at low (below 52 ppm) concentrations of sodium nitrite.
SENSORY ATTRIBUTES OF COMMERCIAL EGG SUBSTITUTES
Authors: LEUTZINGER R. L. , BALDWIN R. E. , COTTERILL O. J. 
Published: August 2006

ABSTRACTSensory evaluations were conducted on liquid whole egg and two commercial egg substitutes prepared as scrambled egg and used in a plain cake. Consumers scored whole egg significantly higher in flavor than either substitute but were unable to distinguish between the aromas of one substitute and of whole egg. The texture of this same substitute product was judged similar to whole egg in descriptive scoring tests with experienced panelists. Also, this panel rated whole egg superior to both substitute products in aroma and flavor. No significant differences were apparent in color. The two egg substitutes differed significantly in flavor and aroma according to both the consumer and the laboratory panels. Cake volumes decreased when substitutes were used, and one of the substitutes had a flavor which persisted in the baked products.
CHANGES OF SUGARS AND ACIDS OF OSMOVAC‐DRIED APPLE SLICES
Authors: DIXON G. M. , JEN J. J. 
Published: August 2006

ABSTRACTFreshly sliced apple tissue was subjected to osmotic dehydration and vacuum drying. The tissue was fist immersed in a 70% sucrose syrup at 50°C for 4 hr which resulted in a 30% increase in total solids due to water loss and sugar uptake. Subsequent vacuum drying produced a product with little browning although no browning inhibitor was used. Analyses of sugars by GLC showed that sucrose and D‐glucose levels increased while D‐fructose level remained constant during the process. Total organic acid level decreased slightly, contributing to a threefold increase in the sugar‐to‐acid ratio of the final product compared to the initial apples.
EVALUATING PROTEIN QUALITY BY ESTIMATING WEIGHT GAIN COEFFICIENTS
Authors: CANOLTY NANCY L. , KOONG L. J. 
Published: August 2006

ABSTRACTA different approach was used to evaluate protein quality in this study. Varying amounts of isonitrogenous (1.6%) diets containing lactalbumin, commercially prepared nondefatted corn germ or isolated soybean protein were fed to weanling rats for 3 wk. Body weights were recorded weekly and feed intakes determined daily. Body weight change and feed intake (dry matter) of each rat were expressed as per kg metabolic body size (mean body weight, kg0.75). Weight change was related to feed intake by linear regression with the slope of the regression line being designated as the weight gain coefficient. A weight maintenance coefficient was determined for each diet by calculating from the appropriate regression equation the feed intake that maintained body weight. When the three diets were compared, there were no differences among the weight maintenance coefficients indicating that the three diets were equally effective in maintaining body weight. There were differences among the weight gain coefficients, however, demonstrating that the three diets were not equally effective in promoting growth. Since diets were isonitrogenous, differences among weight gain coefficients were attributed to differences among proteins. We propose that weight gain coefficients are directly related to protein quality when diets differ only with respect to the source of protein and suggest that there are distinct advantages in using this method for evaluating protein quality.
HEAT RESISTANCE OF Yersinia enterocolitica IN SKIM MILK
Authors: HANNA M. O. , STEWART J. C. , CARPENTER Z. L. , VANDERZANT C. 
Published: August 2006

ABSTRACTThis report presents information on the heat resistance in skim milk of Y. enrerocolitica strains isolated from vacuum‐packaged meat and of two ATCC cultures. Data indicate considerable variation existed in the heat resistance of the test cultures, with ATCC cultures 23715 and 9610 being more heat resistant at 50 to 60°C than cultures isolated from vacuum‐packaged beef. Culture 1049 was the least heat resistant. Data suggest that few if any survivors can be expected in foods heated and/or kept above 60°C for several minutes.
WATER‐HOLDING CAPACITY OF VARIOUS SOURCES OF PLANT FIBER
Authors: HELLER S. N. , HACKLER L. R. 
Published: August 2006

ABSTRACTPublished values on the water‐holding capacities of various food sources of plant fiber were found to be incorrect. The proper calculation for estimating the water‐holding capacity is shown. Corrected values for the water‐holding capacity of these foods suggest that on a fresh weight basis, or as consumed, wheat bran is far superior to fruits and vegetables in holding water.
EFFECT OF LOW VOLTAGE STIMULATION OF BEEF CARCASSES ON MUSCLE pH
Authors: SHAW F. D. , WALKER D. J. 
Published: August 2006

ABSTRACTThe influence on muscle pH of low voltage (<120v) electrical stimulation applied to beef carcasses shortly after slaughter was studied in two experiments. In the first, sides of beef were stimulated for different times with voltages ranging from 20–110v direct current, whilst in the second stimulation was with 21v direct current for 4 min. The effect of electrical stimulation was to induce a significantly lower muscle pH at 1, 4 and 24 hr when comparisons were made with unstimulated carcasses or sides.
STORAGE STABILITY OF PEANUT‐BASED FOODS: A REVIEW
Authors: SHEWFELT A. L. , YOUNG CL YDE T. 
Published: August 2006

ABSTRACTStorage stability in peanut‐based foods is dependent not only upon the conditions under which such foods are held in the various marketing channels, but also upon the genetic, cultural, handling, processing and compositional variations in the raw peanuts used for preparation of the products. Most edible peanut products are those having an attractive and unique roasted flavor which requires special considerations for development and stability. The relatively high oil content of peanuts is an important factor also in storage stability.
ENZYMATIC REDUCTION OF METMYOGLOBIN IN FISH
Authors: AL‐SHAIBANl KHALID A. , PRICE ROBERT J. , BROWN W. DUANE 
Published: August 2006

ABSTRACTAn enzymatic reducing system for metmyoglobin was studied in two species of fish, bluefin tuna (Thunnus thynnus) and jack mackerel (Trachurus symmetricus). In both species, the enzyme was primarily located in the midsection of the fish muscle; it had an optimum pH of 7 and an optimum temperature of 25°C. The enzymatic reducing activity of both species was enhanced by anaerobic conditions and partially inhibited by the enzyme catalase, while sodium chloride was not an effective inhibitor. Ascorbic acid as an electron donor and menadione as a mediator were found to be much less efficient than nicotinamide adenine dinucleotide and methylene blue, respectively.
ACTION OF CRUDE PAPAIN ON ACTIN AND MYOSIN HEAVY CHAINS ISOLATED FROM CHICKEN BREAST MUSCLE
Authors: RATTRIE N.W. , REGENSTEIN J.M. 
Published: August 2006

ABSTRACTThe individual myofibrillar proteins, myosin and actin, were digested with crude papain (1:125 w/w for 0–3 min). The sodium dodecyl sulfate electrophoretic patterns and the rate of proteolytic hydrolysis were observed. Actomyosin, natural actomyosin and both contracted and uncontracted glycerinated myofibrils were also studied. It was found that the gel pattern of the actin proteolytic digestion suggested that two populations of actin exist; that although actin had the highest rate of hydrolysis in the pH stat, the gels suggested only a very limited proteolysis; that actomyosin is less rapidly digested than myosin; and that the proteins of the myofibrils, especially when contracted, are rapidly cleaved.
A MODEL SYSTEM FOR STUDYING CHICKEN LACTATE DEHYDROGENASE‐5 IN THE PARTICULATE PHASE
Authors: HIRWAY SUMESH C. , HULTIN HERBERT O. 
Published: August 2006

ABSTRACTThe effect of the interaction of chicken lactate dehydrogenase isoenzyme 5 with carboxymethyl cellulose (CMC) on some kinetic properties was studied. The effect of pH and the concentration of salt, reduced nicotinamide adenine dinucleotide (NADH), and glyceraldehyde‐3‐phosphate dehydrogenase on binding of chicken LDH‐5 to CMC was determined and found to be qualitatively similar to that observed earlier for the interaction of LDH with the particulate fraction of muscle but showed quantitative differences. Modifications of the catalytic properties of LDH on binding to CMC and muscle particles may be due to interactions between the enzyme and the insoluble support or to a change in the microenvironment of the enzyme.
RECOVERY OF FORMALDEHYDE FROM MECHANICALLY DEBONED TURKEY
Authors: ANDREWS STANLEY J. , PONCE CAROL YN G. , VON MENDENHALL T. 
Published: August 2006

ABSTRACTMechanically deboned meat from the frames of mature turkeys was stored, at ‐20°C and 4°C. The effect of storage on the recovery of formaldehyde from the meat was determined by trapping the aliphatic aldehyde in an aqueous solution of 3‐methyl‐2‐benzothiazolinone hydrazone hydrochloride: Although formaldehyde has not been recovered from turkey meat immediately postmortem, its rate of accumulation correlated well with length of storage when other factors were held constant.
MICROSTRUCTURE OF EGG YOLK
Authors: CHANG C. M. , POWRIE W. D. , FENNEMA O. 
Published: August 2006

ABSTRACTThe particulate matter of fresh, infertile egg yolk was studied using transmission electron microscopy. Granules in electron micrographs appeared to be composed of electron‐dense subunits. Treatment of granules with 0.34M NaCl removed a considerable amount of matrix particles, and, as a result, subunits each consisting of a large globule overlaid with protein strands having attached electron‐dense micro‐particles, were observed. The structure of the granules was disrupted completely by 1.71M NaCl treatment. Upon ultracentrifugation of granules in 1.71M NaCl, five fractions (two floating and three sedimenting) were formed. The uppermost floating fraction, a semisolid pellicle, was made up of small and large globules with diameters ranging between 30–100 nm. The subpellicle floating fraction consisted of only small globules with diameters about 27 nm and numerous myelin figures. The three sedimenting fractions appeared to be made up of protein strands with attached micro‐particles (presumably lipovitellins). The plasma was made up predominantly of small globules (LDL micelles) which had mottled surfaces but some myelin figures were also present. The diameters of the globules ranged between about 13–50 nm and the median diameter was about 23 nm. Small electron‐dense particles, designated as ultraparticles, were noted on the surfaces of LDL micelles of plasma, These ultraparticles were released from the LDL surfaces when plasma was treated with pepsin. ultraparticles were also noted on surfaces of globules in granules.
LIGHT AND SCANNING ELECTRON MICROSCOPE STUDIES ON DRY BEANS: INTRACELLULAR GELATINIZATION OF STARCH IN COTYLEDONS OF LARGE LIMA BEANS (PHASEOLUS LUNATUS)
Authors: HAHN D. M. , JONES F. T. , VAN AKHA I. , ROCKLAND L. B. 
Published: August 2006

ABSTRACTLight and scanning electron microscopy were employed to characterize intracellular configurational changes of starch granules during gelatinization as well as to estimate any apparent differences in gelatinization temperatures in standard and quick‐cooking Lima bean cotyledons. Because of restrictions imposed by intact cell walls at gelatinization temperatures, dilation and protrusion of starch granules were impeded. Intracellular gelatinization of starch was initiated at about 76°C for water‐soaked and at 85°C for salt‐soaked (quick‐cooking) beans and progressed successively through characteristic configurational changes until maximum expansion occurred at the boiling point (100°C). The stage of expansion was dependent only upon the temperature of the medium and independent of the time during which cells were held at any given temperature. Viewed under the microscope, each stage of gelatinization was populated by a distribution of granule configurations. At each temperature, water‐soaked beans had consistently larger proportions of advanced stages of granule expansion. Even at the boiling point the state of expansion of starch granules appeared greater for the water‐soaked than the salt‐soaked beans. Nominal but finite birefringence remained in the starch granules of salt‐soaked beans after cotyledons were held in boiling water for up to 90 min. In water soaked beans, birefringence of the starch granules was completely eliminated under the same conditions.
PRODUCTION AND STABILITY OF AFLATOXINS, PENICILLIC ACID AND PATULIN lN SEVERAL SUBSTRATES
Authors: LIEU F. Y. , BULLERMAN L. B. 
Published: August 2006

ABSTRACTAflatoxins B1 and G1, penicillic acid and patulin were each added to Swiss cheese, bologna and cooked cornmeal. The samples were stored at 5°C for 15 min and 3, 12, 24, 48, 120 and 168 hr before extraction and recovery of the added toxins. Aflatoxins B1 and G1 were stable in the foods during the entire storage period. Patulin and penicillic acid, on the other hand, were undetectable in bologna after 12 and 48 hr storage, respectively. In Swiss cheese, after 168 hr of storage at 5°C, 8% of the original penicillic acid remained. With cooked cornmeal, about 80% of the patulin and peniciuic acid were detected after 168 hr of storage at 5°C. Growth and experimental toxin production on Swiss cheese, Mozzarella cheese, bologna, bacon, cooked cornmeal, and English muffins were studied by using known toxinogenic strains of Aspergillus flavis, Penicillium patulum and a Penicillium sp. incubated at 5, 12 and 25°C for 6, 4 and 2 wk respectively. No growth of A. flaws or aflatoxin production was observed at 5 and 12°C on any substrate, but at 25°C, growth and aflatoxin production occurred on Swiss cheese, bologna, cooked cornmeal, Mozzarella cheese and bacon. Patulin and penicillic acid were produced in cooked cornmeal at all three temperatures. No patulin or penicillic acid was found in the other food substrates, except for a small amount of penicillic acid in one of the English muffin samples at 5°C, even though the molds grew extensively on all substrates at all three temperatures.
BACTERIOLOGICAL QUALITY OF CANNERY COOLING WATER
Authors: GRAVES R. R. , LESNIEWSKI R. S. , LAKE D. E. 
Published: August 2006

ABSTRACTFifty‐nine samples of can‐cooling water from 30 midwestern canneries were examined for aerobic plate count, salmonellae, coagulase‐positive staphylococci, coliforms, enterococci, and mesophilic aerobic and anaerobic (putrefactive) spores including spores of Clostridium botulinum. No Salmonella or C. botulinum were detected. Indicator bacteria counts were low with nearly 75% of the samples showing MPN levels of >0.03/ml. One sample contained a low level (0.1/ml) of enterotoxigenie Staphylococcus aureus. This particular sample had no detectable germicide residual. Spore counts were low. Aerobic plate counts ranged from >1 to 210,000/ml.
UNIT OPERATIONS FOR GENERATION OF INTACT OR UNIT KERNELS OF SWEET CORN
Authors: ROBERTSON G. H. , LAZAR M. E. , GALINAT W. C. , FARKAS D.F. , KROCHTA J. M. 
Published: August 2006

ABSTRACTThe mechanical removal of sweet‐corn kernels from the cob by cutting or scraping leads to waste, loss of nutritional value, and loss of yield. Solutions to this problem are being developed by food engineers and plant breeders by modifying the mechanical separation method and by modifying the raw product processing characteristics. The goal of this work is to achieve the removal of intact kernels (“unit” kernels) from the cob. Preliminary tests comparing processing of conventional cut corn with unit kernel corn indicate the latter can result in a reduction in the effluent during washing (up to 80% reduction based on total carbon analysis) and water blanching (50% reduction), in increased yields which approach the total available edible portion (20% greater yield than cut corn on a per kernel basis), and in increased opportunity for in‐field processing. Two mechanical techniques are under investigation. One of these employs a cutter which breaks away the kernel pedicel from presorted ears. A second removes kernels by applying a rubbing action to rows of kernels on ears which have been split lengthwise. Inherited modifications of the cob such as development of vestigial glume varieties with kernels that are easily detached from the cob may complement the improved technology for processing intact or unit kernel sweet corn.
EVALUATION OF A THERMAL PROCESS FOR ACIDIFIED CANNED MUSKMELON (Cucumis melo L.)
Authors: NATH NIRANKAR , RANGANNA S. 
Published: August 2006

ABSTRACTThe pH of muskmelon varies from 5.3–6.1 and is required to be lowered to ensure an organoleptically acceptable and microbiologically safe canned product. Thermal process has been evolved on the basis of inactivation of peroxidase and pectinmethylesterase (PME), the heat resistant enzymes, naturally present. The thermal inactivation temperatures equivalent to the time of 1 min at pH 3.8, 4.0 and 4.2 in syrup homogenate of melon pulp adjusted to 20° Brix were 187, 192 and 194.5°F respectively, with z values of 16.7,17.9 and 17.2 respectively. The thermal inactivation time (TIT) of PME at pH 4.2 was 1 min at 191°F with a z value of 21. Hence, processing time required was evolved on the basis of thermal inactivation of peroxidase. The F values of peroxidase found were equivalent to 2SD, 2.9D and 2.8D at pH 3.8, 4.0 and 4.2, respectively. Initial temperature being 170°F, a 4D process at 207°F corresponding to 6.3, 7.6 and 9.3 min respectively for A 2% (401 × 411) cans at pH 3.8, 4.0 and 4.2 respectively ensured inactivation of the enzymes. No microbiological spoilage was observed and the canned product had good color, texture and full flavor.
MINERAL AND WATER‐SOLUBLE VITAMIN CONTENT OF RABBITEYE BLUEBERRIES
Authors: EITENMILLER R. R. , KUHL RUTH F. , SMIT C. J. B. 
Published: August 2006

ABSTRACTConcentrations of 10 minerals (K, Ca, Mg, Mn, Na, Fe, Zn, Co, Ni and Cu) and 8 vitamins (ascorbic acid, folacin, biotin, riboflavin, thamine, niacin, pantothenic acid and B6) were determined in varieties of Rab‐biteye blueberries (Vaccinium aslzei). The Rabbiteye varieties included Bluebelle, Briteblue, Climax, Delite, Southland, Tifblue and Woodland. Potassium was present in greatest concentration, averaging 974 ppm on a wet weight basis. Calcium and magnesium averaged 59.7 ppm and 55.7 ppm, respectively. Average Zn content was 1.1 ppm and Cu content averaged 0.66 ppm. Co and Ni were not present at detectable levels. Ascorbic acid content averaged 12.6 mg/100g for the 7 varieties. Of the B‐vitamins, niacin was present in greatest quantity, averaging 0.36 mg/100g. Compared to other fruits and vegetables, blueberries cannot be considered an outstanding source of any micronutrient. Studies on the stability of water‐soluble vitamins during UHT pasteurization and subsequent storage of blueberry juice indicated niacin, riboflavin, pantothenic acid, and biotin to be most stable to the pasteurization treatment (200°F for 3 sec). During storage at room temperature and 4°C, niacin, riboflavin and ascorbic acid showed good stability. B6 and free folacin contents and their retention were affected by pasteurization and storage. Retention of B6 and folacin after pasteurization was 66.9% and 36.5%, respectively. After 6‐months storage at ambient temperature, retention of B6 had decreased to 29.3% and free folacin had decreased to 15.9% retention.
EFFECT OF BRINING AND COOKING PROCEDURE ON TENDERNESS OF SPENT HENS
Authors: OBLINGER J. L. , JANKY D. M. , KOBLJRGER J. A. 
Published: August 2006

ABSTRACTThree experiments were conducted to determine the effects of brining and cooking procedures on the tenderness of spent hens. These experiments included tests on the effect of brining and cooking procedure on 84‐wk‐old hens; effect of brining on the tenderness of 39, 84 and 108‐wk‐old hens; and the effect of force molt or low salt diet as well as brining on the tenderness of meat from 108‐wk‐old hens. Shear values were significantly lower for both light and dark meat from brined hens. Light meat from both brined and unbrined birds was significantly more tender than dark meat. Cooking procedures did not appear to affect tenderness of light meat, but smoked dark meat was significantly more tender than oven‐roasted dark meat. Feeding a low salt diet or force molting did not significantly affect the tenderness of meat from 108‐wk‐old hens.