bluuebunny/crossref_metadata_2025_split huggingface dataset:
Yield Stress and Relative Viscosity of Tomato Concentrates: Effect of Total Solids and Finisher Screen Size
Authors: YOO BYOUNGSEUNG , RAO M. A. 
Published: January 2007

ABSTRACTYield stresses of tomato concentrates, prepared using two finisher screens (0.69 mm and 0.84 mm diam) were determined using the vane method, Casson model, and dynamic rheological data. Magnitudes of vane yield stress were higher than those using other methods. They increased with increase in total solids and were about the same in concentrates from both screen sizes. Magnitudes of Casson viscosities of concentrates and serum viscosities from 0.84 mm screen were slightly higher than those from 0.69 mm finisher screen.
Temperature Mapping in Carrot Using T1 Weighted Magnetic Resonance Imaging
Authors: HULBERT GREG J. , LITCHFIELD J. BRUCE , SCHMIDT SHELLY J. 
Published: January 2007

ABSTRACTA two dimensional Fourier transform spin echo imaging sequence was used to obtain MRI T1 weighted images from whole cooked carrots at temperatures between 18.6°C and 83.0°C. Sensitivity of temperature measurements from the images ranged from ±0.4°C to ±4.2°C, depending on the temperature of interest and the amount of signal averaging. Dynamic images were obtained with a 24 set acquisition time. Such temperature images could aid in evaluation of models used for aseptic processing simulation studies. Faster imaging techniques could enable on line temperature maps for flowing particulates in aseptic systems.
Softening Rates of Fermented Cucumber Tissue: Effects of pH, Calcium, and Temperature
Authors: McFEETERS R.F. , BALBUENA M. BRENES , FLEMING H.P. 
Published: January 2007

ABSTRACTFirst‐order softening rates for cucumber mesocarp tissue were determined as a function of pH (2.6–3.8), calcium (0–72 mM), and temperature (25–65°C). Fermented tissue, unlike blanched, nonfermented tissue, often showed two softening rates in first‐order plots. A five–variable, empirical equation was derived (R2= 0.913) which predicted softening rates as a tunction of pH, calcium concentration, and temperature. Comparison of softening rates in tissue fermented with and without 18 mM added calcium indicated the softening rate depended upon the concentration of calcium present during the period of measurement and not upon previous history of calcium exposure.
Calcium Treatment to Maintain Quality of Zucchini Squash Slices
Authors: IZUMI HIDEMI , WATADA ALLEY E. 
Published: January 2007

ABSTRACTZucchini squash slices dipped in solutions of CaCl2 alone or with chlorine were stored at 0°C, 5°C, and 10°C. Slices developed water soaked areas (chilling injury) at 0°C and brown discoloration at 5°C and 10°C, which increased with storage. The amount and severity of chilling injury/browning/decay of water‐dipped controls were least at 5°C. Calcium treatments helped in reducing development of decay, rate of total microbial growth, ascorbic acid loss, and shear force decrease of slices stored at 0°C and 10°C but not at 5°C. Addition of chlorine to CaCl2 seemed to have some benefits at 0°C or 10°C.
Physicochemical and Sensory Properties of Dehydrated Bean Paste Products as Related to Bean Varieties
Authors: SU H.L. , CHANG K.C. 
Published: January 2007

ABSTRACTThe objective was to compare physicochemical properties of bean paste products from six bean varieties to determine whether there were significant differences in the resulting product. Crude protein in the dried bean pastes ranged from 23% to 29% and ash 1.1% to 1.8%. Fiber ranged from 16% to 6.3% soluble. 10.6% to 22.7% insoluble. and 12.3% to 28.3% total dietary fiber. Nonstarch polysaccharide contents varied from 12% to 32%. Only 7.5% to 13.8% of total raflinose and stachyose were retained in the paste products. Trypsin inhibitor activity in the bean pastes was 1% to 2% of that detected in raw beans. Mung bean paste had lowest overall sensory quality. Navy and pinto bean pastes had good smoothness, aroma, and acceptance and could be used as substitutes for preparing traditional bean paste products.
Soy Protein Isolate Solubility and Surface Hydrophobicity as affected by Antioxidants
Authors: BOATRIGHT W.L. , HElTlARACHCHY N.S. 
Published: January 2007

ABSTRACTAddition of tert‐butylhydroquinone or a mixture of butylated hydroxyanisole and tert‐butylhydroquinone (200 ppm on a lipid basis) during SPI processing gave increased protein solibility over that of the control (55%. 56% and 34%. respectively). These increased solubilities correspond to 32% and 18% decrease in oxidation of free sulfhydryls and 20% and 12% reduction in protein oxidation, as determined by protein carbonyl content. Increased protein solubilities, due to added antioxidants, were accompanied by higher total protein surface hydrophobicity, as determined by the sodium dodecyl sulfate (SDS) binding method, and soluble protein hydrophobicity, as determined by the fluorescence probe 8‐anilino‐1‐naphthalene sulfonate (ANS).
Microwave Roasting Effects on Acyl Lipids in Soybeans (Glycine max. L.) at Different Moisture Contents
Authors: YOSHlDA HIROMI , MIENO AKI , TAKAGI SACHIKO , YAMAGUCHI MAKI , KAJIMOTO GORO 
Published: January 2007

ABSTRACTThe effects of microwave roasting on acyl‐lipids of soybeans were studied iti relation to moisture. During microwave treatments, triacylglycerols were hydrolyzed randomly, due to differences of moisture contents, but remained > 72% of total lipids after 20 min roasting. Phospholipids containing amino group decreased substantially (P < 0.05) in low moisture soybeans. Formation of browning substances was inhibited by increasing moisture contents. Differences (P < 0.05) in fatty acid distributions occuired (with few exceptions) when soybeans were microwaved for 12 min or more. Microwave treatments for soybeans should depend on moisture contents.
Spray‐Dried Soy Protein Isolate Solubility, Gelling Characteristics, and Extractable Protein as Affected by Antioxidants
Authors: BOATRIGHT W.L. , HETTIARACHCHY N.S. 
Published: January 2007

ABSTRACTWith the addition of antioxidants, spray‐dried soy protein isolates (SPI) exhibited increased solubilities by 8% over the control in 0.1M NaCl. Increased solubilities corresponded to a 15% and 8% reduction in protein oxidation as determined by protein carbonyl contents. The greatest differences in solubility between a spray‐dried SPI with antioxidant (66% protein solubility) and the control (54% protein solubility), as well as the minimum protein solubility, occurred in 0.2M NaCl. Following the initial solubilization step in SPI processing, amount of extracted proteins was increased by 4.5% over the control with addition of antioxidants. Gel fracturability, hardness and adhesiveness for heat set gels of 12% SPI processed with added antioxidants were increased by 26.3%, 23.5% and 24.6%, respectively.
Moisture Sorption Characteristics of Freeze Dried Blueberries
Authors: LIM LOONG TAK , TANG JlUMlNG , HE JIANSHAN 
Published: January 2007

ABSTRACTMoisture sorption isotherms of freeze dried lowbush blueberries at 4, 16, 25, 35, and 45°C were determined using indirect gravimetric method. Moisture sorption kinetics at these temperatures and 75% RH were also investigated. The isotherms followed a type III shape with a temperature inversion effect at 0.9 water activity. They were best described by the GAB equation. Net isosteric heat of moisture sorption in freeze dried blueberries, determined using the Clausius Clapeyron equation, varied from 5.5 to 0.25 kJ/mol as moisture content changed from 8 to 36% (dry basis). Moisture adsorption kinetics in freeze dried blueberries were well described by the first order kinetics equation. The rate constant followed the Arrhenius relationship with an activation energy of 38.6 kJ/mol.
Peroxidase and Polyphenoloxidase Activities in Papaya During Postharvest Ripening and After Freezing/Thawing
Authors: CANO M. PILAR , de ANCOS BEGON̄A , LOBO GLORIA 
Published: January 2007

ABSTRACTChanges in peroxidase (POD) and polyphenoloxidase (PPO) activities of papaya (Caricu papava), cv Sunrise, during ripening, freezing and short frozen storage were studied. Fruits were stored at 14°C and 85 90 % RH until maturity for processing was reached (about 21 days). Fruit were frozen cryogenically and frozen slices were stored at — 18°C. POD activity increased in pulp tissue up to the ripe stage, showing a maximum value after 7 days cold storage. Similarly, PPO activity showed an important increase (4 × initial value) on the same date. The quantity of extractable proteins was at a maximum after 15 days storage at 14°C. Freezing and frozen storage (‐18°C) produced an increase of POD activity while EPO activity was only slightly affected.
Grape Pomace as a Potential Food Fiber
Authors: VALIENTE C. , ARRIGONI E. , ESTEBAN R.M. , AMADO R. 
Published: January 2007

ABSTRACTGrape pomace, and insoluble and soluble dietary fiber (DF) fractions, obtained by enzymatic‐gravimetric methods, were analyzed for neutral sugars, uranic acids, Klason lignin and amino acids. DF constituted 80% of dry matter, IDF was the major fraction. The main neutral sugar constituent of IDF was glucose. The major part was cellulose and the remainder, along with xylose, was a xyloglucan, which also contained fucose. Uranic acids accounted for 64% of SDF and a high amount of arabinose, galactose and mannose were also included in that fraction. Proteins were not well solubilized by the assay enzymes. During the isolation of DF fractions a considerable solubilization of polyphenols was observed. These compounds were associated with Klason lignin in the starting material. Composition of DF fractions enables grape pomace to be considered a useful fiber‐rich food ingredient.
Partial Purification and Thermal Characterization of Pectinmethylesterase from Red Grapefruit Finisher Pulp
Authors: CAMERON RANDALL G. , GROHMANN KAREL 
Published: January 2007

ABSTRACTFour forms of pectinmethylesterase have been partially purified from red grapefruit finisher pulp by chromatography on Heparin‐Sepharose CL‐6B. Three forms bound to the heparin‐sepharose and could be eluted with a sodium chloride gradient. One form (RGPME3) exhibited high thermal stability retaining 66.7% relative activity after 2 min incubation in an 80°C water bath, and 45.2% of its relative activity after 60 set incubation in a 95°C water bath. RGPME3 had a Km of 0.106 mg * mL−1 citrus pectin and a pH optimum between 6 and 7. The most abundant form (RGPMEZ) had a Km of 0.079 mg * mL−1 citrus pectin. Denaturing electrophoresis and gel filtration chromatography suggested molecular weights between 20 and 40 kDa for the various forms.
Freeze/Thaw Effects on Mass Transfer Rates during Osmotic Dehydration
Authors: LAZARIDES HARRIS N. , MAVROUDIS NIKOLAOS E. 
Published: January 2007

ABSTRACTA model fruit system (apple slices) was studied during osmotic preconcentration in concentrated solutions of corn syrup solids. The effect of freeze/thawing on water removal and solid uptake rates during complimentary osmotic dehydration was examined. Product response to freeze/thawing after partial osmotic dehydration was also explored. Osmotically preconcentrated, frozen/thawed samples did not exhibit a significant change in rate of water loss during complimentary osmotic dehydration. They had sharply higher sugar gain rates compared to controls. The duration of osmotic preconcentration had a significant effect on freeze/thaw induced exudation losses.
Chemical and Microbial Quality of Irradiated Ground Ginger
Authors: ANDREWS L.S. , CADWALLADER K.R. , GRODNER R.M. , CHUNG H.Y. 
Published: January 2007

ABSTRACTFresh ground ginger was irradiated with a 10‐kGy ionizing radiation dose from a Cobalt‐60 source. Gamma radiation decreased most of the extractable volatile flavor components. Those known to contribute to typical ginger flavor, e.g., zingiberene, β‐sesquiphellandrene, β‐bisabol‐ene, famesene isomers, arcurcumene, and α‐cubebene, decreased 27–59% following irradiation. Most odors recognized through gas chromatography/olfactometry produced similar patterns from irradiated and non‐irradiated samples. The radiation treatment reduced the aerobic microbial population from 108 to 101 CFU/g. Sensory qualities of flavor, color and odor of ginger powder were similar for treated and untreated ginger.
Predicting Internal Temperature of Canned Foods During Thermal Processing using a Linear Recursive Model
Authors: LANOISELLE J.‐L. , CANDAU Y. , DEBRAY E. 
Published: January 2007

ABSTRACTA linear recursive model was developed to represent the heat transfer inside a can during sterilization in a retort. The model was analogous to those used in system identification theory, and could also be viewed as a generalization of Ball's classical approach, the basic hypothesis was the linearity of the heat transfer process. A major interest of the model is the possibility to identify heat transfer characteristics of a product on one test experiment, and subsequently use them for prediction; the model also overcomes most difficulties encountered by Ball's method.
Flow and Compaction of Spray‐Dried Powders of Anhydrous Butteroil and High Melting Milkfat Encapsulated In Disaccharides
Authors: ONWULATA C.I. , SMITH P.W. , HOLSINGER V.H. 
Published: January 2007

ABSTRACTAnhydrous butteroil or a high‐melting milkfat fraction prepared from it were encapsulated in lactose, maltose or sucrose matrices by spray drying to compare ctional characteristics. Both types of milkfat were retained efficiently (>90%) within the encapsulants at 40% fat level. Retention declined as fat concentration increased from 40 to 60%, regardless of melting temperature of the milk‐fat. Encapsulant or type of milkfat did not alter bulk properties. Powders withstood compaction pressures < 60% with minimal capsule rupture. Powder functionality may be modified by varying disaccharide choice and milkfat melting properties.
Flow Properties of Spray‐Dried Encapsulated Butteroil
Authors: KONSTANCE R.P. , ONWULATA C.I. , HOLSINGER V.H. 
Published: January 2007

ABSTRACTThe interdependence of physical properties of spray‐dried butteroil encapsulated in sucrose, lactose or all‐purpose flour were evaluated and compared to those of common powders such as spray‐dried nonfat dry milk, whole milk powder, and sodium chloride. Powders were evaluated in terms of flow (mass flow rate and angle of repose), bulk (density) and mechanical properties (compressibility and stress relaxation). The powders were classified into three groups by mechanical sieving based on size as: “small particles” (>210 μm), “particles” (+210–420 μm) and “encapsulated particles” (+210–500 μm). The flow and mechanical behavior of encapsulated powders were different (P < 0.05) from the other powders. Encapsulated powders were less flowable (P < 0.05) but the addition of 2% anti‐caking/flow agent enhanced flow characteristics.
Wheat Germ Protein Flour Solubility and Water Retention
Authors: VANI BOLNEDI , ZAYAS J.F. 
Published: January 2007

ABSTRACTThe effects of pH and temperature on water retention (WR), protein solubility (PS), and total solubility (TS) of defatted wheat germ protein flour (WGPF) were studied in a model system. PS of WGPF was compared with those of corn germ protein flour (CGPF), soy flour (SF), nonfat dried milk (NFDM), and egg white powder (EWP) at 1–8%. WR increased with increase in pH from 4 to 8. Maximum WR occurred at 70°C, and slight variations were observed between 5 and 30°C. PS and TS increased with increases in pH and temperature. PS of proteins was in the order of NFDM > EWP > SF > CGPF=WGPF. The results showed the potential for usage of WGPF in comminuted meats, beef patties, breads, cakes, and cookies.
KCI, CaCI2, Na+ Binding, and Salt Taste of Gum Systems
Authors: ROSElT TERRI ROBERTSON , WU ZHAOHUI , SCHMIDT SHELLY J. , ENNIS DANIEL M. , KLEIN BARBARA P. 
Published: January 2007

ABSTRACTAqueous nonionic (0.3% w/v) and ionic (0.1% and 0.3% w/v) gum systems containing NaCl, or equal weights of NaCl plus KCl, or NaCl plus CaCl, were examined. At equivalent molar concentrations of added ions, 23Na NMR transverse relaxation rates (R2, set−1) showed an increase in average Na+ mobility with the addition of K+ or Ca2+ to ionic gum systems. Correspondingly, salt taste increased with addition of KCl as determined by Decision Boundary modeling of subject identification data. Viscosity did not affect saltiness. Na+ was free to induce salt taste when K+ was bound to the gum. Enhancement of salt taste by KCl is due, in part, to competitive binding of Na+ and K+ in a system.
True N Conversion Factor for Diet and Excreta in Evaluating Protein Quality
Authors: WU W. , WILLIAMS W.P. , KUNKEL M.E. , ACTON J.C. , HUANG Y. , WARDLAW F.B. , GRIMES L.W. 
Published: January 2007

ABSTRACTTrue N conversion factor (Ft of thermally processed red kidney beans, rat feces and rooster excreta were determined based on Kjeldahl nitrogen and amino acid composition. Ft of processed beans ranged from 5.63 to 5.67, Ft of feces from rats fed the beans ranged 5.43 to 5.62, and Ft of excreta from roosters fed the beans ranged 3.06 to 4.18. The conventional N conversion factor (Fc of 6.25 overestimated the protein intake and output, and underestimated the protein quality of the beans. The difference of NPR (also AAS, EAAI, ALV, C‐PER, PER, P‐PER, and RNPR) values calculated by Fc and by Ft depends on the ratio Fc/Ft of the beans. The difference of TDP (also TDAA, BV and NPU) values calculated by Fc and by Ft is mainly dependent on the mtio Ft of diet/Ft of feces (excreta). Fc and Ft have a mixed effect on AASTDP and AASTDDA.
Natural Red Colorant Effectiveness as Influenced by Absorptive Supports
Authors: BERSET CLAUDElTE , CLERMONT HELENE , CHEVAL SOPHIE 
Published: January 2007

ABSTRACTThe coloring strength of six natural red colorants was studied on various powdered supports. Solutions of two commercial beet red samples, two sandalwood red samples, one Cochineal carmine powder and one Manuscus extract were used to impregnate corn starch, microgranular cellulose and wheat flour. Color intensity of each powder was measured by reflection spectrophotometry and compared to the retention level of the colorants. No simple correlation was found between the two parameters. The effectiveness of each colorant depended on the chemical or physical structure of the support. Results were confirmed by coloration of native or modified starches. Adsorption of the colorants on cellulose did not protect the most labile samples against thermal or photoreactive degradations.
Anthocyanin Analysis as a Measure of Glycosidase Activity in Enzymes for Juice Processing
Authors: WIGHTMAN JOLYNNE D. , WROLSTAD RONALD E. 
Published: January 2007

ABSTRACTA screening procedure combining HPLC and spectrophotometric analyses was developed to measure glycosidase activity of enzyme preparations used for juice processing. Enzyme preparations (27) were evaluated; several contained β‐galactosidase activity which can decompose cranberry juice pigments. β‐galactosidase and α‐arabinosidase activities were also determined using standard procedures (nitrophenol glycosides as substrates). Comparative results showed inconsistencies between the two procedures. Cranberry juice processing demonstrated that some enzyme preparations could decompose anthocyanin pigments under processing conditions. Pigment loss was much higher when enzymes were used with juice than with crushed fruit.
Antibacterial Effect of Glucose Oxidase on Growth of Pseudomonas fragi as Related to pH
Authors: YOO W. , RAND A.G. 
Published: January 2007

ABSTRACTThe effect of glucose oxidase (GOX) catalyzed reaction with glucose on Pseudomonas fragi was analyzed in nutrient broth and fish extract media. Growth of P. fiugi in nutrient broth was clearly suppressed by 1.0, 2.0 and 4.0 mg/mL glucose when combined with 0.5–2.0 U/mL GOX. The same GOX/glucose combinations inhibited P. frasi growth in fish extract media. Viable cell numbers in fish media showed clear growth inhibition with combinations of l.0–2.0 U/mL GOX and 8.0–16.0 mg/mL glucose. Higher GOX and glucose rapidly produced 2.0–2.5 unit decreases in pH, but produced enough gluconic acid to precipitate fish proteins. Use of 0.5 U/mL GOX in fish extract media resulted in slow, sustained activity with potential for inhibition of microbial growth in foods without excessive acidity.
Variation in Enzyme‐linked lmmunosorbent Assay (ELISA) Components to Lower Sulfathiazole Detection Limits
Authors: THOMSON CARRIE A. , SPORNS PETER 
Published: January 2007

ABSTRACTSome basic components of an indirect competitive enzyme‐linked immunosorbent assay (ELISA) were manipulated to reduce sulfathiazole (ST) detection limits. 3.3′.5.5′‐Tetramethvlbenzidine (TMB) was more kffeitive than several aliemative chromogens tested for the hetection of horseradish peroxidase activity. Color development was maximized at pH 4.0. Using TMB and a 2M sulfuric acid stopping reagent, an assay was develoued using highly diluted (1:500,000) rabbit serum and low levels (0.0313 μg/mY.), of coating conjugate, with a C value (inflection point of sigmoid standard curve) of 4.4 ppb ST. Urease was unsuitable as a marker for indirect competitive ELISAs.
Habitat associations of two entomopathogenic nematodes: a quantitative study using real‐time quantitative polymerase chain reactions
Authors: TORR PETER , SPIRIDONOV SERGEI E. , HERITAGE STUART , WILSON MICHAEL J. 
Published: January 2007

Summary

Despite nematodes being the most abundant animals on earth, very few animal ecologists study them, probably because of the difficulties of identifying them to species by morphological methods.
A group of nematodes that are important both ecologically and economically is the entomopathogenic nematodes, which play a key role in regulating soil food webs and are sold throughout the world as biological insecticides, yet for which very little is known of their population ecology.
A novel detection and quantification method was developed for soil nematodes using real‐time polymerase chain reaction (PCR), and the technique was used to estimate numbers of two closely related species of entomopathogenic nematodes, Steinernema kraussei and S. affine in 50 soil samples from 10 sites in Scotland representing two distinct habitats (woodland and grassland).
There was a high degree of correlation between our molecular and traditional morphological estimates of population size and our data clearly showed that Steinernema affine occurred only in grassland areas, whereas S. kraussei was found in grassland and woodland samples to a similar degree.
Real‐time PCR offers a rapid and accurate method of detecting individual nematode species from soil samples without the need for a specialist taxonomist, and has much potential for use in studies of nematode population ecology.