bluuebunny/crossref_metadata_2025_split huggingface dataset:
LIPASE‐CATALYZED ACIDOLYSIS OF ALGAL OILS WITH CAPRIC ACID: OPTIMIZATION OF REACTION CONDITIONS USING RESPONSE SURFACE METHODOLGY
Authors: HAMAM FAYEZ , SHAHIDI FEREIDOON 
Published: April 2007

ABSTRACTLipase‐assisted acidolysis of algal oils, arachidoinc acid single cell oil (ARASCO), docosahexaenoic acid single cell oil (DHASCO) and a single cell oil rich in both docosahexaenoic acid (DHA) and docosapentaenoic acid (DPA, n‐6) known as OMEGA‐GOLD, with a medium‐chain fatty acid (capric acid) was studied. Response surface methodology was used to obtain a maximum incorporation of CA into algal oils. The process variables studied were the amount of enzyme (2–6%), reaction temperature (35–55C) and incubation time (12–36 h). The amount of water added and mole ratio of substrate (algal oil to CA) were kept at 2% and 1:3, respectively. All experiments were conducted according to a face‐centered cube design. Under optimum conditions (12.3% of enzyme; 45C; 29.4 h), the incorporation of CA was 20.0% into ARASCO, 22.6% into DHASCO (4.2% enzyme; 43.3C; 27.I h) and 20.7% into the OMEGA‐GOLD oil (2.5% enzyme, 46.6C; 25.2 h).
ANTIOXIDANT ACTIVITY OF PHENOLIC FRACTIONS OF WHITE BEAN (PHASEOLUS VULGARIS)
Authors: KARAMAĆ M. , AMAROWICZ R. , WEIDNER S. , SHAHIDI F. 
Published: April 2007

ABSTRACTAn extract from white bean seeds was prepared using 80% (v/v) acetone. Four fractions (I‐IV) ‐were separated from the crude extract on a Sephadex LH‐20 column using methanol as the mobile phase. The antioxidant activity of fractions was investigated in a β‐carotene‐linoleate model system. For individual fractions, IV spectra were recorded and the content of total phenolics was determined. Fractions were also characterized based on the number of phenolic compounds, and their antioxidant activity determined by TLC analysis. The presence of caffeic, p‐coumaric, ferulic, and sinapic acids in the form of free and estrified compounds was found in fraction IV. One dominant phenolic compound was present in fraction III after acid hydrolysis with a maximum absorption at 278 nm. Results of the β‐carotene‐linoleate model system indicated that antioxidant activity of separated fractions did not correlate exactly with their content of total phenolic compounds and were in the order of IV>III>II>I. Individual fractions contained several phnolic compounds as noted by TLC. Spots on the plates sprayed with a solution of p carotene‐linoleate indicated that these compounds can act as natural antioxidants. Absorption maxima in the W spectra showed that jlavonoids, and not phenolic acids, were the main phenolic compounds present in the separated fractions.
USE OF PEDIOCIN (ALTATM2341) FOR CONTROL OF LISTERIA MONOCYTOGENES ON FRANKFURTERS
Authors: CHEN CHIH‐MING , SEBRANEK JOSEPH G. , DICKSON JAMES S. , MENDONCA AUBREY F. 
Published: April 2007

ABSTRACT Frankfurters were surfaced‐inoculated with a 5‐strain mixture of Listeria monocytogenes (3.40 or 5.20 log CFU/g) and vacuum‐packaged (as one link, 5 links or 10 links per package) after treatments with 3,000 AU or 6,000 AU of pediocin (in ALTATM2341) per link. Treatments were evaluated for L. monocytogenes counts initially and during storage (4C, 10C and 25C)for up to 12 weeks. The populations of L. monocytogenes were reduced by addition of pediocin but were unaffected by the number of frankfurters per package. Treatments stored at 4C with pediocin effectively prolonged the time prior to growth of L. monocytogenes for 7 weeks and reduced the growth of L. monocytogenes for up to 12 weeks.
PARTICLE SIZE AND NONMEAT ADJUNCT EFFECTS ON THE PROTEIN FUNCTIONALITY OF BONELESS CURED PORK FORMULATED WITH PSE AND RFN RAW MATERIAL
Authors: SCHILLING M.W. , ALVARADO C.Z. , MARRIOTT N.G. 
Published: April 2007

ABSTRACT A randomized complete block design with six replications was utilized to test the treatment effects of adjuncts (no adjuncts (C), 2% soy protein concentrate (SPC), and 2% SPC + 1.5% modified food starch (SPC + MFS)) and raw material size (2.54 ± 2.54 cm (CF) and 10 ± 10 cm (SF)) on the protein functionality in boneless cured pork produced from a combination of 25% PSE and 75% red, firm, and nonexudative (RFN) semimembranosus muscle. Utilization of the smaller raw material size, CF decreased (P < 0.05) expressible moisture, CIE L*, and CIE b*values and also decreased (P < 0.001) protein‐protein bind. SPC and SPC + MFS were effective in decreasing (P < 0.05) cooking loss in the CF product. Formulations utilizing smaller particle size in a chunked and formed product demonstrate the potential to improve the water holding capacity and cooked color in deli ham rolls formulated from a combination of 25% PSE and 75% RFN pork.
GROWTH OF PSEUDOMONAS FLUORESCENS AND ESCHERICHIA COLI IN ASEPTICALLY‐PREPARED FRESH GROUND BEEF1
Authors: SUN YI‐MEI , OCKERMAN H.W. 
Published: April 2007

ABSTRACT The interaction of growth patterns between Pseudomonas and Escherichia coli in aseptically‐prepared ground beef were evaluated. Zero, 2 logs and 4 logs of Pseudomonas were combined with same levels of E. coli and stored at 4C for 14 days or 25C for 30 h for a better understanding of bacterial interaction during storage. The results indicated Pseudomonas was still the dominant strain at both storage temperatures (4C and 25C). E. coli counts decreased until Day 10 and then increased at Day 14 when stored at 4C, but increased until hour 25 then decreased at hour 30 when stored at 25C. Higher Pseudomonas inoculation levels had higher E. coli counts when stored at 25C, but no effect of Pseudomonas on E. coli was observed when stored at 4C during 14 days of storage.
EFFECT OF VITAMIN E SUPPLEMENTATION ON INTRA‐ AND INTERMUSCULAR FATTY ACID COMPOSITION OF AWASSI LAMBS
Authors: AKSU MUHAMMET RFAN , ÜNSAL MAHMUT , KAYA MÜKERREM , MACIT MUHLS 
Published: April 2007

ABSTRACT This research was carried out to determine the effects of vitamin E supplementation on inter‐ and intramuscular fatty acid composition in meat of Awassi lambs. Lambs were divided into two groups, control (CG) and experimental (VG), at the beginning of the fattening period. The CG and VG lambs were fed the same concentrate and hay. The VG also received a supplement of 45 mg vitamin E (DL‐α tocopheryl acetate) per lamb per day for the 75‐day fattening period prior to slaughter. After slaughtering, carcasses were stored at 4
0.5C for 24 h. Then, M. longissimus dorsi (LD) muscles were excised from carcasses, and the intra‐ and intermuscular fats from LD muscles were used as study material. Results showed that vitamin E supplementation had no significant effect on fatty acid composition in intra‐ and intermuscular fats (P < 0.05). Fatty acid content in intramuscular fats were different than those in intermuscular fats (P < 0.01) except for lauric (C12), linoleic (C18:2) and linolenic (C18:3) acids (P < 0.05). Total saturated fatty acids in the intramuscular fats were lower than in intramuscular fats (P < 0.01). In addition, the majority of fatty acids, both intramuscular and intermuscular, in Awassi lambs were oleic (C18:1), palmitic (C16 and stearic (C18) acids.
THE EFFECTS OF FEEDING ELEVATED LEVELS OF VITAMINS D3 AND E ON BEEF QUALITY
Authors: RENTFROW G. , BREWER M.S. , CARR T.R. , BERGER L.A. , McKEITH F.K. 
Published: April 2007

ABSTRACT Yearling (12 Angus, 12 Wagyu≥Angus) and 2‐year old heifers (12 Angus, 12 Wagyu≥Angus) were fed elevated levels of Vitamin D3and/or Vitamin E to evaluate beef quality. Warner‐Bratzler shear force (WBS) and sensory characteristics were determined on steaks from the Longissimus lumborum (LL) aged 21 days and on steaks from the Gluteus medius (GM) and Psoas major (PM) aged 7 days. Steaks were cut from all muscles, displayed for 5 days then L*value and hue angle were determined. Vitamin E supplemented heifers received the highest sensory tenderness and juiciness scores, while no differences were observed among other treatments. D3+E supplemented Angus LL had higher WBS values than other treatments and breeds. Display time affected both color measures for all muscles, but especially hue angles of GM and PM. Vitamin treatment affected LL and GM color measures in yearlings to a greater extent than in 2‐year olds.
PROTEIN‐BASED MICROARRAY FOR THE DETECTION OF PATHOGENIC BACTERIA1
Authors: GEHRING ANDREW G. , ALBIN DAVID M. 
Published: April 2007

ABSTRACT Microarrays have been used for gene expression and protein interaction studies, but recently, multianalyte diagnostic assays have employed the microarray platform. We developed a microarray immunoassay for bacteria, with biotinylated capture antibodies on streptavidin slides. To complete the fluorescent sandwich immunoassay following capture of bacteria (Escherichia coli O157:H7), a fluorescein‐labeled antibody was used to label antibody‐bound bacteria. The assay time was less than 4 h. As this method was developed, it became apparent that several methodological factors markedly affected the results. Therefore, a series of experiments was conducted to investigate methodological factors that affected the assay, including analysis of variation in normal printing, use of a coverslip to contain sample exposure to the microarrayed antibodies, surface chemistries of capture antibody immobilization/attachment and assay reaction time. The use of a coverslip during immunological reactions reduced the fluorescent signal by approximately 50% compared with the use of an uncovered, hydrophobic barrier that was also used to contain sample solution during exposure to the microarray. Also, when protein G was used for capture antibody attachment, a lower signal was generated than when biotinylated capture antibody was used. At high bacterial concentrations (108 or 109 cells/mL), the assay could be shortened to less than 20 min. Antibody microarrays were effectively used to detect bacteria, but assay parameters markedly affected the results and required careful design.
DEVELOPING A FLUORESCENT LATEX MICROPARTICLE IMMUNOASSAY USING ALEXA FLUOR 568 FOR DETECTION OF STAPHYLOCOCCAL ENTEROTOXIN A1
Authors: MEDINA MARJORIE B. 
Published: April 2007

ABSTRACTStaphylococcus aureus produces heat‐stable toxins that cause major foodborne gastroenteritis. Staphylococcal enterotoxin A (SEA) is the most recovered toxin in staphylococcal food poisoning outbreaks. A sensitive method for the detection of SEA is needed for food safety and food defense monitoring. The objectives of this study were to develop a fluorescent immunoassay for the detection of SEA below the toxic level of 1 ng/mL and to minimize sample preparation. An affinity‐purified anti‐SEA was covalently linked to polystyrene microparticles. The SEA toxin was labeled with Alexa Fluor 568 (A568). The concentrations of these reagents were optimized for the detection of SEA in buffer and spiked hotdogs. SEA in samples was captured by the anti‐SEA linked to the latex, followed by the binding of the SEA–A568 tracer. The latex–anti‐SEA complex, bound with SEA and SEA–A568, was separated by centrifugation, and the fluorescent density of the supernatant was measured. SEA was detected at 0.25–10 ng/mL in buffer and in spiked hotdogs (ng/g). This fluorescent latex particle immunoassay can be utilized for the detection of SEA in a multitoxin detection system.
A LISTERIA MONOCYTOGENES‐SPECIFIC PHAGE‐DISPLAYED ANTIBODY FRAGMENT RECOGNIZES A CELL SURFACE PROTEIN WHOSE EXPRESSION IS REGULATED BY PHYSIOLOGICAL CONDITIONS1
Authors: PAOLI GEORGE C. , BREWSTER JEFFREY D. 
Published: April 2007

ABSTRACT We recently selected a phage‐displayed single‐chain antibody that detects several strains of Listeria monocytogenes and does not cross‐react with any of the other five species of Listeria. The efficacy of a phage‐displayed anti‐L. monocytogenes single‐chain antibody as a detection reagent was examined by enzyme‐linked immunosorbent assay using L. monocytogenes grown at different temperatures and in a variety of media commonly used for the isolation of L. monocytogenes from food. The best results were observed when cells were grown in supplemented Fraser enrichment broth. The antigen detected by the phage‐displayed antibody was present on the surface of the cells grown between 20 and 42C, but was not present on the cell surface when cells were grown at or below 15C. As determined by Western blot analysis, the antibody bound to a protein with apparent molecular mass of approximately 90 kD. Identification of the protein antigen would allow a more rational approach to the development of an antibody‐based method for the specific detection of L. monocytogenes.
EVALUATION OF ENRICHMENT MEDIA FOR DETECTION OF ESCHERICHIA COLI O157:H7 IN GROUND BEEF USING IMMUNOMAGNETIC‐ELECTROCHEMILUMINESCENCE1
Authors: FEDER INGRID , WIJEY CHANDI , PAOLI GEORGE C. , TU SHU‐I 
Published: April 2007

ABSTRACT Various enrichment media were evaluated in developing a process for the rapid detection of Escherichia coli O157:H7 in ground beef samples using an immunomagnetic separation (IM)/electrochemiluminescent (ECL) procedure. Ground beef was inoculated with different levels of E. coli O157:H7 and enriched in either brilliant green bile (BGB) 2% broth, modified E. coli broth with novobiocin (mEC), mEC without novobiocin (mEC w/o N) or Gram‐negative (GN) broth, Hajna containing vancomycin, cefixime and cefsuludin at 37C for 6 h. Following enrichment, boiled samples were filtered, concentrated by IM and assayed using ECL. Using this process, the presence of E. coli O157:H7 in ground beef spiked at a level of 1 cfu/10 g could be detected by IM‐ECL in samples that had been enriched in BGB, mEC or mEC w/o N. IM‐ECL assays that were performed on samples enriched in GN broth were inconsistent, even with inocula as high as 100 cfu of E. coli O157:H7. The boiled samples prepared after enrichment with mEC or mEC w/o N required considerable filtration time to remove particulate material; however, the boiled samples prepared after enrichment in BGB could be filtered rapidly. Thus, BGB enrichment coupled with an IM‐ECL procedure allowed a more facile, and potentially more rapid, method for the detection of low numbers of E. coli O157:H7 in ground beef samples.
WHAT FEATURES DRIVE RATED BURGER CRAVEABILITY AT THE CONCEPT LEVEL?
Authors: BECKLEY JACQUELINE , ASHMAN HOLLIS , MAIER ANDREA , MOSKOWITZ HOWARD 
Published: April 2007

ABSTRACTThis paper deals with the analysis of drivers for self‐defined craveability assessed in an Internet‐based, conjoint analysis task. The stimuli comprised 36 descriptions of restaurant hamburgers, including product features, benefits, restaurant names, and emotional reactions that might ensue after eating the hamburger. Elements were combined into concepts by experimental design, and the resulting concepts evaluated by 145 respondents, on the attribute of craveability. Models relating the presence/absence of concept elements to ratings revealed that statements about the hamburger itself were the most powerful, but that no single element was highest across all the respondents. Segmentation of the 145 individuals by the pattern of their individual utilities revealed four key segments. These are Elaborates who may be sensory‐oriented and respond strongly to product descriptions; Classics who like the notion of a grilled hamburger; Imaginers who respond to restaurant name and advertising copy; and Emotionals who respond to statements about food to descriptions how the eater feels after consumption.
MIND‐SETS OF THE WINE CONSUMER
Authors: HUGHSON ANGUS , ASHMAN HOLLIS , DE LA HUERGA VICTORIA , MOSKOWITZ HOWARD 
Published: April 2007

ABSTRACTThis paper presents the results from a study of consumer reactions to different attributes of red and white wine, with stimuli presented in the form of small, experimentally designed, test concepts (conjoint measurement). The results show that possibly four consumer mind‐sets exist, with each mind‐set comprising a different set of communication drivers for concept acceptance. Most subjects fit into one of three key categories; “Classics” (who want their wines to be traditional), “Imaginers” (who want to get into the drinking experience through knowing details about their wines) or “Elaborates” (who want their wines to produce many sensations and flavors). A fourth group (No Frills), were interested in simple and safe wines without any detail of flavor or origin. This segment was found in the red wine study, but not in the white wine study.
COMPARISON OF NEW AND EXISTING METHODS FOR THE CLASSIFICATION OF INDIVIDUALS ACCORDING TO 6‐N PROPYLTHIOURACIL (PROP) TASTER STATUS
Authors: DITSCHUN TANYA L. , GUINARD JEAN‐XAVIER 
Published: April 2007

ABSTRACTWe developed an alternative method for the determination of 6‐n propylthiouracil (PROP) taster status that is based on the comparison of intensity ratings of PROP solutions with intensity ratings of visual, tactile, and kinesthetic (physical) stimuli. We then compared the classification obtained with this method to those derived from traditional approaches. One hundred and forty‐two subjects rated the perceived intensity of 0.000032, 0.00018, 0.00032, 0.0018, and 0.0032 M PROP, and 0.01, 0.032, 0.1, 0.32, and 1.0 M NaCl, as well as five levels each of perceived roughness of sandpaper, grayness of shades, and thickness of honey and water mixtures on the Labeled Magnitude Scale (LMS). Ratings for 0.00032 M PROP and 0.1 M NaCl were also compared in a one solution test. Subjects were classified as PROP nontasters, tasters or supertasters by all three procedures. Seventy‐six percent of panelists were classified in a similar way by the physical stimuli and NaCl procedures, while 70% percent of panelists were classified similarly by the physical stimuli procedure and the one solution test, as well as by the NaCl procedure and the one solution test. Only 65% of panelists were classified similarly by all three procedures. Further, in replicate ratings of PROP solutions, supertasters’ evaluations of PROP at all concentration levels decreased significantly (P < 0.01) from the first to the second rating. It is evident from these findings that the method used to determine PROP taster status can greatly influence the outcome of any investigation of PROP taster status on other phenotypes.
EFFECTS OF SAMPLING CONDITIONS ON TEMPORAL PERCEPTION OF BITTERNESS IN YERBA MATE (ILEX PARAGUARIENSIS) INFUSIONS
Authors: CALVIÑO AMALIA , FRAGA SOL GONZÁLEZ , GARRIDO DELIA 
Published: April 2007

ABSTRACTTime‐intensity (TI) methodology and a trained panel were used to characterize the perceived bitterness of Yerba mate (YM) Ilex paraguariensis infusions. Two sampling procedures (sip and spit; sip and swallow) and two conditions for residence time in mouth (free or fixed duration of 5 s until spit or swallow) were evaluated.At a fixed duration the maximum bitterness as well as the time to reach it showed a significant YM concentration dependence. No change on bitterness was observed by swallowing or spitting YM infusions except a larger rate of decay of the response (vr) at spit condition. Dynamic bitterness at free sampling time showed that the decision period to spit or swallow the YM infusion approximately duplicated the fixed one of 5 s.
INDUCTION OF SCALING ERRORS
Authors: PARK JAE‐YEON , JEON SEON‐YOUNG , O'MAHONY MICHAEL , KIM KWANG‐OK 
Published: April 2007

ABSTRACTJudges were required to rate the total intensity of NaCl solutions using a variety of unstructured category and line scales under a ‘rank‐rating’ protocol and a traditional protocol that did not allow retasting or the reviewing of scores. The various scales and protocols induced two types of scaling errors. The first type was named a different‐stimulus error. This involved a judge rating a stronger stimulus as equal to or less than a weaker stimulus. The second type was named a same‐stimulus error. This involved a judge giving different ratings to two stimuli of equal concentration. For all scales, judges made a higher proportion of same‐stimulus errors than different‐stimulus errors. ‘Rank‐rating’ only reduced the proportion of different‐stimulus errors. It was hypothesized that a category scale with fewer categories would induce a higher level of different‐stimulus errors but lower level of same‐stimulus errors. These trends were noted but not always significantly. For line scales, the equivalent hypotheses regarding line length were either weak or not supported. It would appear that increasing the length of a line scale is not always equivalent to increasing the number of categories in a category scale.
PANEL PERFORMANCE AND NUMBER OF EVALUATIONS IN A DESCRIPTIVE SENSORY STUDY
Authors: PAGÈS JÉRÔME , PÉRINEL EMMANUEL 
Published: April 2007

ABSTRACTThe assessor performance is a key point in a sensory evaluation. In particular, at the end of a session, a decrease of the performance can be feared. We propose to analyze this performance with various criteria: usual ones as the main product effect or the error variance; a new one measuring the perceived products variability. The performance can then be studied all along the session from two points of view: in taking into account the only products tested at a given instant (named instantaneous); in taking into account all the products tested up to a given instant (named cumulative). In the presented example, in spite of the large number of products successively tested by each assessor, the instantaneous performance of the panel shows no significant deterioration. Furthermore, when the number of products tested by each assessor increases, more significant product effects can be obtained thanks to the accumulation of the amount of data. This shows that the number of products that can be reasonably studied by one assessor during one session is generally underestimated.
Searching for the ‘Popular’ and the ‘Art’ of Popular Art
Authors: Gracyk Theodore 
Published: April 2007

AbstractPhilosophy of art presupposes differences between art and other cultural activity. Philosophers have recently paid more attention to this excluded activity, particularly to the range of cultural production known as popular art. Three issues have dominated these discussions. First, there is debate about the basis of the distinction. Some philosophers contend that fine art is essentially different from popular art, but others hold that the distinction is entirely social in origin. Second, philosophers disagree on the degree of continuity or discontinuity that holds between fine and popular art. Third, there is controversy about the relative value of the two, and about the basis for the supposed superiority of fine art.