bluuebunny/crossref_metadata_2025_split huggingface dataset:
NUTRIENT BIOAVAILABILITY IN HUMANS AND EXPERIMENTAL ANIMALS1
Authors: GODBER J. SAMUEL 
Published: May 2007

ABSTRACTNutrient bioavailability is a highly recognized concept to which great importance is attached, yet which lacks clear definition. Ambiguities in terms and methodologies used to determine bioavailability have contributed greatly to the lack of clear definition. An attempt has been made in this article to clarify some of the terminology associated with the concept of bioavailability. Factors that affect bioavailability have been discussed in terms of environmental, organic and physiological occurrences. The effect of these factors is related to nutrient metabolism. Also, the relationship of the multitude of methodologies used to study nutrient bioavailability with the hierarchy of terms used to describe it is established. Finally, the care that is needed in the interpretation of bioavailability research, which is critical to the understanding of implications derived from this concept, is emphasized through specific examples.
SOURCES OF VARIATION IN THE NUTRIENT CONTENT OF AGRICULTURAL COMMODITIES FROM THE FARM TO THE CONSUMER
Authors: SHEWFELT ROBERT L. 
Published: May 2007

ABSTRACTRaw agricultural commodities vary widely in nutrient composition at the point of sale to the consumer. Sources of this variation in fresh and fruits and vegetables include genetics, preharvest conditions of the plant, maturity of the edible product at harvest, postharvest handling and storage conditions, and any minimal processing techniques employed. Similar sources of variation exist for other plant products and for animal products. Current research knowledge is primarily limited to compositional information on ascorbic acid and β‐carotene. A concerted, systematic effort is needed with specific attention focused on the effects of refrigerated storage on composition and bioavailability.
THE ROLE OF THE FOOD INDUSTRY IN HELPING AMERICANS IMPROVE THE NUTRITIONAL QUALITY OF THEIR DIETS
Authors: HOPPER PAUL F. 
Published: May 2007

ABSTRACTFood serves three basic roles, physiological, psychological and cultural. As fuel for our biological furnace, food is the vehicle by which the essential macro‐and micronutrients enter our body to provide energy, growth and repair. To improve the nutritional quality of our diets, it is essential that Americans better understand the three functions of food, and also the three basic principles of good nutrition, balance, variety and moderation. Industry can help by supporting ways to improve the education of both the teacher and the student; by more effective use and better message content of communication tools; and by creating and modifying products that have an enhanced nutrition profile.
AFLATOXIGENIC ASPERGILLI IN FOODS AND FEEDS IN UGANDA
Authors: SEBUNYA TERESA K. , YOURTEE DAVID M. 
Published: May 2007

ABSTRACTStudies conducted during the sixties and the seventies on food crops in Uganda showed that the populace was exposed to consumption of aflatoxin‐contaminated foods. These studies also linked the highest incidence of liver cancer in the world to the presence of high levels of aflatoxins in the food and beverages. After a lapse of a decade, it was of interest to investigate the occurrence of aflatoxins and aflatoxigenic fungi in staple Ugandan food crops and poultry feeds derived from these foodstuffs. A simple, rapid and reproducible procedure was used. The procedure consisted of growing or culturing feed grains on a selective medium, Aspergillus flavus/parasiticus agar (AFPA) followed by screening for aflatoxin producing fungi on a coconut agar medium (CAM) under UV light with a subsequent confirmatory screening method for aflatoxin production by the fungi in pure culture. Fifty‐four samples consisting of corn and peanuts, soybean and poultry feed were analyzed for content of aflatoxigenic. A. flavus/parasiticus and 25 of the samples were also screened for aflatoxins B1 and G1, zearalenone, sterigmatocystin, ochratoxin A, citrinin, vomitoxin, and diacetoxyscirpenol (DAS). Aflatoxigenic A. flavus/parasiticus was detected from the majority of corn (77%), peanuts (36% human food and 83.3% animal feed) and poultry feed (66.6%). but not from soybean samples. Two samples out of 25 contained detectable levels of aJatosin B, (20 ppb). For the jirst time other mycotoxins, zearalenone (3 samples) and vomitoxin (2 samples) were detected in corn from Uganda.
FOOD IRRADIATION: BENEFITS AND CONCERNS
Authors: THAYER D. W. 
Published: May 2007

ABSTRACTThe benefits and concerns about treating foods with ionizing radiation are reviewed. Radioactivity cannot be induced in foods by treatment with gamma rays from 137Cs or 60Co, X‐ray sources of 5 MeV or lower energy, or electrons of 10 MeV or lower energy. The evidence supports the safety and efficacy of using ionizing radiation for insect disinfestation of grains; dried spices, vegetables and fruits; and fresh fruit. Species and dose dependent phytotoxic and vitamin changes may occur in some fruits at greater doses than currently approved by the U.S. Food and Drug Administration. Irradiation can inactivate protozoan or helminth parasites and significantly decrease the probability of viable food‐borne bacterial pathogens in fish, poultry, and red meats. The titers of amino acids, fatty acids, and vitamins of chicken meat sterilized by thermal, electron‐beam, or gamma radiation are presented. On the whole, the data support the safety and efficacy of the process.
IMPROVING QUALITY ASSURANCE TECHNIQUES FOR PRODUCING AND HANDLING AGRICULTURAL CROPS
Authors: LIDROR AMOS , PRUSSIA STANLEY E. 
Published: May 2007

ABSTRACTThe delivery of high quality agricultural products is more essential than ever before due to increasing consciousness of quality by consumers. The best way for successful marketing is to offer products of superior quality and consistency. Quality is defined as conformance to a customer's price limited anticipated needs. The needs of customers are dynamic, so strategies must involve continuous improvement and decreasing variability. Agricultural production and marketing can be considered an industry, so appropriate industrial engineering (IE) techniques can be practiced for improving quality. It is necessary to control principal stages by following a systematic approach which includes: clearly defining specifications, providing measurement methods, and recording and analyzing data for decreasing variability through Statistical Process Control (SPC) technique.The prime method for controlling the quality of agricultural products as they flow through the marketing system is with statistically valid sampling at changeover points to determine if processes are in control and for identifying corrective actions. Flow chart techniques are very useful for selecting the best sampling points in the flow of fresh fruits and vegetables to market. Use of other SPC techniques may be considered such as: sampling plans, frequency distributions and histograms, graphs, Pareto analysis, cause and effect analysis, scatter diagrams, and charts. Results may be used for improving processes, corrective actions, or pricing decisions according to quality evaluation.
STORAGE‐INDUCED HARDENING IN 20 COMMON BEAN CULTIVARS
Authors: STANLEY D. W. , MICHAELS T. E. , PLHAK L. C. , CALDWELL K. B. 
Published: May 2007

ABSTRACTTwenty cultivars of common bean (Phaseolus vulgaris L.) varying in color and size were grown in three consecutive growing seasons at different locations and then stored for 6 months at 30°C/85% RH to induce hardening. Bean hardness was measured instrumentally following soaking and cooking. All cultivars increased in hardness during storage by a factor ranging from 1.54 to 2.47. Significant sources of variation in hardness included cultivar, environment and, largest, cultivar × environment interaction. Of the various chemical and physical tests conducted on beans before and after storage, those important in determining final hardness included fluorescence intensity (a predictor of a phenol polymerization‐type reaction), phytate level, seed volume (larger cultivars hardened less) and water relationships (storage reduced the amount of bound water). The amount of water absorbed following storage was related to cultivar color, seed volume and hilum area but not seed coat thickness.
GAS CHROMATOGRAPHIC DETECTION OF DIACETYL IN ORANGE JUICE
Authors: PARISH MICKEY E. , BRADDOCK ROBERT J. , WICKER LOUISE 
Published: May 2007

ABSTRACTA GLC method was developed for detection of diacetyl (2,3‐butanedione) and acetoin (3‐hydroxy‐2‐butanone) in orange juice. Retention times for diacetyl and acetoin were 2.8 ± 0.03 and 6.8 ± 0.02 min, respectively. Concentration by distillation was essential to detect small quantities by GLC of diacetyl but was ineffective for acetoin. A linear response of diacetyl concentration to peak area was observed between 0.05 and 0.5 ppm. The peak areas at 0.05 and 0.5 ppm diacetyl were 1242 ± 203 and 20142 ± 1120, respectively. Elevating the column temperature and decreasing the carrier gas flow rate, increased the limit of detection for acetoin from ≥ 100 ppm to ≥ 10 ppm, but diminished the resolution of the diacetyl peak from juice volatiles.
EFFECT OF CURVATURE AND SURFACE AREA ON COLORIMETER READINGS—A MODEL STUDY
Authors: HUNG YEN‐CON 
Published: May 2007

ABSTRACTThe effect of sample curvature and surface area on colorimeter color readings was determined using samples with different radii of curvature (23.5, 28.5, 36.0, and 48.5 mm) on one side and flat on other side. No curvature effect was observed with an instrument having a small aperture (8 mm, Minolta chroma meter). An effect of surface area and curvature was observed for total color difference (ΔE), lightness (L) and chroma (C) but not hue angle with an instrument having a larger aperture (91 mm, Gardner XL‐845). L and C increased with increasing surface area and radius of curvature while ΔE decreased with increasing surface area and radius of curvature. The data from this experimental work indicate that reducing the area ratio (ratio between curved and flat surface area of the text sample) to less than 1.023 by using a smaller aperture will eliminate significant effects of sample curvature on colorimeter color readings. Hue angle results were unaffected by the curvature and can be reported if the area ratio criterion cannot be met.
STORAGE QUALITY OF WAXED AND NONWAXED ‘DELICIOUS’ AND ‘GOLDEN DELICIOUS’ APPLES
Authors: DRAKE S. R. , NELSON J. W. 
Published: May 2007

ABSTRACTWax coatings on ‘Delicious’ apples reduced weight loss and improved the firmness, color and appearance. Waxed ‘Golden Delicious’ apples displayed improved color and reduced weight loss, but firmness was not influenced by waxing. Internal carbon dioxide and ethylene content were higher in waxed fruit regardless of wax type or cultivar. A 60° wax‐drying temperature on ‘Golden Delicious’ apples resulted in increased firmness and more uniform color but increased weight loss. Wax‐drying temperature did not affect quality of ‘Delicious’ apples. No quality differences were evident among the apples waxed with shellac, carnauba or resin‐based waxes.
EFFECT OF SOLUBLE SOLIDS AND TEMPERATURE ON ASCORBIC ACID DEGRADATION IN LEMON JUICE STORED IN GLASS BOTTLES
Authors: ROBERTSON GORDON L. , SAMANIEGO‐ESGUERRA CHRISTINE M. 
Published: May 2007

ABSTRACTLemon juice at concentrations of 9°, 20°, 30°, 40° and 50°Brix was stored at 10°, 20° and 36°C for 16 weeks and sampled regularly for total soluble solids (TSS), pH, titratable acidity and ascorbic acid. No significant differences were found in the first two of these factors as a function of storage time. There was a small but significant decrease in citric acid concentration over 16 weeks. Ascorbic acid loss was greater at higher temperatures; at a constant temperature, the loss was smaller as TSS increased. Ascorbic acid degradation data fitted zero‐, first‐ and second‐order models equally well at all five TSS. Rate constants in 9°Brix juice were significantly higher than those for the other four concentrations at all three temperatures. Ea values of 47.8 and 24.1 kJ mol−1 were calculated for ascorbic acid degradation in 9° and 20°Brix juices. The effect of temperature far outweighed the effect of TSS on ascorbic acid degradation. Over the 16‐week storage period, maximum retention of ascorbic acid (95.7%) was obtained in the 50°Brix lemon juice concentrate stored at 10°C.
EFFECTS OF DRYING METHOD, PACKAGING, STORAGE TEMPERATURE AND TIME ON THE QUALITY OF SUMMER SAVORY (SATURAJA HORTENSIS L.)
Authors: PÄÄKKÖNEN KIRSTI , MALMSTEN TAINA , HYVÖNEN LEA 
Published: May 2007

ABSTRACTSensory quality was determined over a one‐year period in experiments investigating the effects of packaging, and storage temperature and time on air‐dried and freeze‐dried samples of summer savory (Saturaja hortensis L.). After‐processing flavor intensity was significantly (P < 0.01) higher for both air‐dried and freeze‐dried summer savory than for frozen summer savory. Storage temperature and packaging had no significant effect on the odor and flavor intensities of air‐dried summer savory, but freeze‐dried herb samples were particularly sensitive to oxygen atmosphere.
DETERMINING CORRELATIONS BETWEEN PRICE AND QUALITY CHARACTERS OF PERISHABLE COMMODITIES IN BOLIVIA
Authors: THOMPSON P. , WAINWRIGHT H. 
Published: May 2007

ABSTRACTThe grading and selection of perishable commodities for improved quality in developing countries have often been recommended but with little economic justification for the increased return this might bring to the producer. This paper reports the analysis of wholesale market price and quality characters of tomatoes, potatoes and bananas/plantains in Bolivia. The analysis indicates that, in order of importance, size, quality and ripeness contribute to the determination of prices of tomatoes though the model only explains 52% of the variation in price indicating that other unidentified factors influence the price. With potatoes and bananas/plantains only size of tubers and bunches were shown to relate significantly to price. This study, though limited in the number of commodities, does provide an indication of where important relationships exist, especially in tomatoes. The methodology, used here could be usefully applied in other developing country situations where there is a need for rapid assessment of the economic importance of different aspects of the produce quality.
SENSORY AND CHEMICAL EFFECTS OFTOMATO JUICE ACIDIFIED WITH MALIC AND CITRIC ACIDS
Authors: DALMASSO JOSEPH P. , WIESE KURT L. 
Published: May 2007

ABSTRACTSalted and unsalted tomato juice acidified with malic and citric acids were examined by sensory panel. For salted juice, panelists differentiated nonacidified from citrate acidified juice during the entire storage period. After 180 days of storage, panelists could not distinguish between nonacidified and malate acidified, salted juices. For unsalted juice, panel members could not distinguish between nonacidified juice and malate or citrate acidified juice. Malic acid increased the perception of saltiness in tomato juice. The pH of all juices decreased initially. After storage, the pH of nonacidified juice returned to initial raw juice levels, but the pH of the acidified juices maintained lower values.
CONSUMER PERCEPTIONS OF QUALITY: APRICOTS, CANTALOUPES, PEACHES, PEARS, STRAWBERRIES, AND TOMATOES
Authors: BRUHN CHRISTINE M. , FELDMAN NANCY , GARLITZ CAROL , HARWOOD JANICE , IVANS ERNESTINE , MARSHALL MARY , RILEY AUDREY , THURBER DOROTHY , WILLIAMSON EUNICE 
Published: May 2007

ABSTRACTConsumers are increasing their produce consumption; however, complaints of inconsistent produce quality and improper consumer handling practices could reduce consumer satisfaction with and demand for specific produce items. Seventy to eighty percent of consumers buy cantaloupes, peaches, pears, strawberries and tomatoes at the supermarket; only about half buy apricots at the supermarket. Apricots are not purchased at any location by almost 30% of consumers. Satisfaction with quality is highest for cantaloupes, lowest for tomatoes and apricots. Consumer complaints center around flavor and textural changes which develop in ripening. Both consumer handling practices and fresh product quality contribute to dissatisfaction.
MAINTAINING THE STORAGE QUALITY OF TROPICAL DRIED FRUIT MIX WITH GLYCEROL
Authors: SOLEHA ISHAK , NG KOK SIAN , MAMAT SHAFIE EMBONG 
Published: May 2007

ABSTRACTTropical dried fruit‐mix was prepared from pineapple, papaya and banana. Pineapple and papaya cubes were prepared by soaking in a 60% sugar solution containing 0.4% sodium metabisulfite and glycerol at 0, 15 and 20%. Banana cubes were treated with 0.4% potassium sorbate solution containing 0, 15 and 20% glycerol without sugar. The fruit cubes were oven‐dried at 65–75°C for 5–10 h and the dried fruits were mixed at a ratio of 1:1:1 (pineapple: papaya: banana). A 300 g sample of the mixture was packed in polypropylene bags (0. 04 mm) and stored at room temperature in cardboard boxes for a year. The glycerol‐treated fruit‐mix had higher moisture content but lower water activity than the control. Glycerol treatment improved the color of tropical dried fruit‐mix. During storage, the color of glycerol‐treated banana darkened whereas glycerol‐treated papaya became lighter and more red than the control. The glycerol‐treated fruit‐mix, which retained more sulfur dioxide during storage, contained lower mold and bacterial counts. Use of 15 or 20% glycerol resulted in better color, texture, flavor and appearance of fruit mixture than the control samples.
COLOR CHANGES IN WAXED TURNIPS DURING STORAGE1
Authors: PERKINS‐VEAZIE P. M. , COLLINS J. K. 
Published: May 2007

ABSTRACTTurnip (Brassica campestris, L. var. rapifera) roots were stored unwaxed and waxed with a water‐miscible, carnauba‐based wax in vented plastic bags or in cardboard produce boxes for 6 weeks. Packaging turnips in plastic bags reduced weight loss during storage more effectively than waxing or storing in boxes. The purple color of the turnips faded regardless of package used; waxing temporarily darkened and intensified the purple color. The white or cream portion of the roots was not affected by waxing but became light tan when roots were stored in boxes. The chroma of the white portion increased during storage regardless of package or wax treatment. These results indicate that the external purple color of the turnip root was unstable during storage and this color loss was independent of weight loss.
YEAST BREAD CONTAINING DISTILLERS’ DRIED GRAIN: DOUGH DEVELOPMENT AND BREAD QUALITY
Authors: BROCHETTI DENISE , PENFIELD MARJORIE P. , HEIM‐EDELMAN MARCELA F. 
Published: May 2007

ABSTRACTA commercially available distillers' dried grain (DDG) was chemically and physically characterized and used in yeast bread. Total dietary fiber (51.1%) and protein (25.8%) were the principal constituents of the DDG. Compared with bread flour and whole‐wheat flour, the DDG was more acidic and absorbed more water and oil. The effect of substituting 0, 5, 10, 15, and 20% DDG for bread flour on dough development was examined. As the DDG level increased, mixogram peak heights and development angles decreased, and peak times increased. Quality of breads containing 5, 10, and 15% DDG was compared with that of a control bread containing 50% whole‐wheat flour. As the DDG level increased, loaf volume decreased. Experienced sensory panelists found that the intensity of the characteristics of breads containing DDG deviated more from those of the “ideal” multigrain bread than from those of the control.
INFLUENCE OF PARBOILING AND FREEZING CONDITIONS ON TEXTURAL PROPERTIES OF CALIFORNIA COOKED RICE
Authors: LEE JUN H. , SINGH R. PAUL 
Published: May 2007

ABSTRACTThe textural properties of thawed samples of cooked parboiled, long (Cal Belle) and short (S201) grain rice varieties were evaluated using an Instron Universal Testing Instrument (Model 1122). In general, the parboiling treatments resulted in a significant increase of hardness but a significant decrease in stickiness of both long and short grain cooked rice when freezing conditions were pooled. Freezing increased hardness and decreased stickiness of long grain cooked parboiled rice significantly regardless of parboiling conditions, however, it did not decrease the stickiness of short grain cooked parboiled rice significantly. The long grain rice was harder and less sticky than the short grain rice when cooked regardless of treatments used. Hardness was negatively correlated with stickiness indexes (r =−0.819, P < 0.001).
ASSESSMENT METHODOLOGY TO PREDICT QUALITY OF COCOA BEANS FOR EXPORT
Authors: ILANGANTILEKE S.G. , WAHYUDI TEGUH , BAILON MA. GRACIA 
Published: May 2007

ABSTRACTThe existing quality assessment methods for cocoa such as the cut‐test and sensory test were evaluated. The results were compared with the fermentation index and color measurement as indirect quality assessment methods. Results of the cut‐test score and sensory evaluation methods indicated variability in results and therefore were not adequate to assess bean quality. The fermentation index method was useful to distinguish different bean samples from 5 color categories. The fermentation index related well with other quality parameters, such as pH, reducing sugars, free amino acids, and cocoa color pigments. Direct color measurement had a good relationship with fermentation index, pH, reducing sugars, and free amino acids, as evidenced by high correlation values. Color measurement was appropriate to estimate cocoa bean quality.
FLAVOR QUALITY OF CONCENTRATED STRAWBERRY PULP WITH AROMA RECOVERY
Authors: LEE YOUNG C. , LEE SANG H. 
Published: May 2007

Abstract Strawberry pulp was separated into insoluble pulp and serum by centrifugation at 9,000 g for 5 min. The serum portion was concentrated five‐fold at 55–58C and 30–40 mmHg with aroma recovery. The concentrated serum, aroma fraction and insoluble pulp were mixed to make two‐fold concentrated strawberry pulp. Results of gas chromatograms, GC/MS analysis for volatile compounds and sensory evaluation of concentrated strawberry pulp indicated that flavor quality was significantly improved by addition of aroma fractions. A 10% aroma recovery appeared to be suitable for the efficient concentration of strawberry pulp.
EXTRUSION PROCESSING OF RICE OR CORN FLOUR WITH MECHANICALLY DEBONED TURKEY1
Authors: FLORES NANCY C. , CLARKE ANDREW D. , HSIEH FU‐HUNG 
Published: May 2007

Abstract Rice flour and yellow or white corn flour were combined at 50, 60 and 70% levels with mechanically deboned turkey and extrusion processed at 104C and 121C. The texture of the extrudates was evaluated by Warner‐Bratzler shear (WBS), and flour concentration had more effect on the WBS values than flour type; treatments with 70% flour had significantly greater WBS values. Corn flour treatments and low temperature extrusion resulted in greater TBA values. Proximate composition of extrudates confirmed moisture losses during extrusion and that high temperature processing had mixed results on ether‐extractable compounds.