bluuebunny/crossref_metadata_2025_split huggingface dataset:
HARD CHEESE SUBSTITUTE FROM SOY MILK
Authors: EL‐ELLA W. M. ABOU 
Published: August 2006

ABSTRACTA substitute for “Ras,” a hard cheese, was made successfully from soy milk. The product gained a cheesy flavor during 3‐months of ripening. Body and texture and color of cheese made with soy milk were compared to cheese made with a mixture of soy milk and cow's milk. Results showed that body and texture, as well as color, were relatively lower than cheese made from a mixture of soy milk and cow's milk. The latter possessed more acceptable properties.
Quality Attributes of Whole Egg and Albumen Mixtures Cooked by Different Methods
Authors: CHEN T.C. , HSU S.Y. 
Published: August 2006

ABSTRACTWhole egg and albumer mixtures were prepared and cooked by the following methods: (1) pan scrambled in a double boiler; (2) pan scrambled in a Teflon coated skillet; (3) boil‐in‐bag in boiling water; and (4) cook‐in‐bag in microwave oven. Yields, weeping, and content of volatile flavor components in the cooked products were measured. Cooking yields were higher for those cooked by the boil‐in‐bag and cook‐in‐bag methods than those pan scrambled. Regardless of cooking method, yields of the albumen product were lower than the whole egg product. Products prepared by the cook‐in‐bag method were also lower in weeping percentages. The methods of cooking affected the major volatile contents of the products slightly. Double boiler scrambled whole egg product contained less H2S, NH3 and total carbonyls as compared to those prepared by other methods.
Effects of Electrical Stimulation, Boning Time and Cooking Method on Beef Roasts
Authors: GRIFFIN C. L. , STIFFLER D. M. , RAY E. E. , BERRY B. W. 
Published: August 2006

ABSTRACTSixteen steer carcasses were selected to study effects of electrical stimulation, boning time and cooking methods on palatability traits, cooking loss and chemical composition of beef biceps femoris muscle. Eight carcasses were electrically stimulated and eight carcasses served as controls. The biceps femoris muscle was removed from one side of each carcass within 2 hr of exsanguination and from the remaining side following a 48‐hr chill. Muscles were subdivided and cooked in either a convectional electric or a microwave oven. Electrical stimulation resulted in longer (P < 0.01) sarcomeres for cooked product but did not affect palatability traits, cooking loss or chemical content. Hot boning reduced (P < 0.01) cooking loss and tenderness, resulted in less (P < 0.05) total, soluble and insoluble collagen and increased the juiciness score and moisture percentage when compared with 48‐hr boning. Microwave cooking produced a greater (P < 0.01) cooking loss and a higher shear force value than convectional electric cooking.
Objective and Subjective Texture Evaluation of Irradiation Sterilized Meat Products
Authors: SEGARS R. A. , CARDELLO A. V. , COHEN J. S. 
Published: August 2006

ABSTRACTInstrumental measures of textural properties and texture panel evaluations were obtained on several meat products irradiated using various dose‐temperature conditions. Both the panel results and the instrumental data revealed several irradiation treatments that produced a tougher meat than the nonirradiated controls. Further studies indicated this toughening was due to a freezing‐irradiation interaction.
Effects of Wheat Gluten, Soy Isolate and Flavorings on Properties of Restructured Beef Steaks
Authors: HAND L. W. , CRENWELGE C. H. , TERRELL R. N. 
Published: August 2006

ABSTRACTRestructured beef steaks were made in triplicate to contain the following ingredients; meat only, meat + vital wheat gluten (VWG) and meat + isolated soy protein (ISP). In addition, each treatment was made with and without flavorings (0.44% sodium chloride, 0.25% sodium tripolyphosphate and 0.31% hydrolyzed vegetable protein). Off‐flavor scores were not different (P > 0.05) between meat and meat + VWG steaks made without flavorings; however, steaks made with meat + ISP alone had the highest (P < 0.05) off‐flavor score. AU products made with flavorings were more cohesive, juicier, and required more effort to fragment than those made without flavorings. Instron rheological values increased (not significant among all comparisons) when flavorings were used. Steaks made with VWG or ISP were not different from each other in overall desirability scores but neither of these treatments (with or without flavorings) were as desirable as controls.
Factors Affecting Adhesion of Coating to Poultry Skin: Effects of Various Protein and Gum Sources in the Coating Composition
Authors: SUDERMAN D. R. , WIKER JAN , CUNNINGHAM F. E. 
Published: August 2006

ABSTRACTBreading losses from poor adhesion of coating to food products is a major concern in the battered and breaded foods industry. The primary aim of this study was to determine effects of protein and gum sources and amounts on the adhesion of a commercial breading mix to poultry skin. Protein sources used were whey, soy, nonfat dry milk, egg albumen, and gelatin. Gum sources were sodium carboxymethyl cellulose (CMC), guar, tragacanth, and xanthan. Among the proteins, gelatin and egg albumen most effectively improved adhesion. For all gums studied, only CMC was significantly better at improving adhesion. Increased levels of gums and proteins in breading did not affect adhesion significantly.
Two Simple Methods for Predicting Food Freezing Times with Time‐Variable Boundary Conditions
Authors: LOEFFEN M. P. F. , EARLE R. L. , CLELAND A. C. 
Published: August 2006

ABSTRACTTwo simple methods for predicting the freezing times of rectangular bricks, slabs, cylinders, and spheres in situations where boundary conditions change with time are proposed. These methods are based on numerical integration of a simple differential equation derived from a previously proposed modification to Plank's equation. The methods were tested against a three time‐level finite difference scheme for varying cooling medium temperatures and surface heat transfer coefficients. Agreement was generally good (difference < 10%) between the two methods and the corresponding finite difference solution.
Application of Large Bore Coated (LBC) Columns to Flavor Analysis of Beverages and Confections
Authors: HUSSEIN M. M. , MACKAY D. A. M. 
Published: August 2006

ABSTRACTA large bore coated (LBC) column consisting of 25 ft ×¼ in. o.d. aluminum tubing internally coated with silicone rubber can extract flavors from beverages and dissolved confections. The beverage or solution is simply poured through the column. The column is washed with water, dried with nitrogen, and the trapped organics transferred with heat and nitrogen to a porous polymer pre‐column sized to fit the tube oven attached to the injector of the gas chromatograph. A model system of peppermint oil at 2.5 ppm in water showed that quantitative recovery of components in the ppb range was possible. Recovery factors were investigated, revealing interference from colloidal systems as in milk and beer. The LBC column method for flavors in carbonated beverages was compared with solvent extraction and nitrogen sparging methods. Results were comparable.
Water Sorption Isotherms of Sucrose and Glucose by Inverse Gas Chromatography
Authors: SMITH D. S. , MANNHEIM C. H. , GILBERT S. G. 
Published: August 2006

ABSTRACTA novel gas chromatographic procedure was used to obtain the water sorption isotherms of sucrose and glucose. The method allows calculation of partial pressure of water and water uptake directly from a chromatogram. The isotherms developed are in a water activity range well below that of conventionally developed isotherms.
Extraction with Ethanol as an Energy‐Saving Alternative to Conventional Drying of Corn Starch
Authors: KROCHTA J. M. , LOOK K. T. , HUDSON J. S. , PAVLATH A. E. 
Published: August 2006

ABSTRACTDrying of starch derived from corn wet‐milling is an energy intensive operation in an energy intensive industry. An alternative to conventional drying involves extraction of water from the starch with an ethanol solution and reconcentration of the ethanol by distillation. Equilibrium data for starch with various concentrations of ethanol in water were obtained. These data were used to calculate the effect of multistage countercurrent extraction of mechanically dewatered starch using a mathematical model of the process. The energy required for drying the extracted starch and recovering the alcohol is predicted to be considerably less than that required for conventional drying. Energy savings up to 40% and more are possible.
Effect of Thermal Processing on Endogenous and Added Iron in Canned Spinach
Authors: LEE KEN , CLYDESDALE FERGUS M. 
Published: August 2006

ABSTRACTThe effect of thermal processing on endogenous and added iron in canned spinach puree was investigated. Eight different sources of iron were evaluated for their distribution of iron forms, or “iron profile” after four treatments. The treatments included: control, unprocessed, processed, and processed with ascorbate. Iron endogenous to raw spinach was 93% in the insoluble form whereas iron added to spinach varied widely in degree of insolubility. For certain iron sources, processing increased the proportion of insoluble as well as ferrous iron over what was present in unprocessed spinach. Processing with ascorbate also increased ferrous iron in some cases. One iron source, ferric EDTA, was exceptional as it was affected minimally in all four treatments. The effects of foods and processes on iron chemistry may help explain the large variations in iron absorption observed from various foods and diets.
Nutritive Value of Germinated Corn and Corn Fermented After Germination
Authors: LAY MAGGIE MAY‐GI , FIELDS M. L. 
Published: August 2006

ABSTRACTSprouts of germinated corn were significantly (P < 0.01) higher in ascorbic acid, riboflavin, and niacin than nongerminated corn. Corn fermented after gemination was significantly (P < 0.01) higher in riboflavin and niacin than nongerminated corn but not germinated corn. Corn fermented after germination was significantly (P < 0.01) higher in percent relative nutritive value (%RNV) than both the germinated and nongerminated corn. Corn chips prepared with germinated and germinated‐fermented corn meal were significantly (P < 0.05) higher in riboflavin, niacin and %RNV, and were acceptable to a taste panel. Fresh corn sprouts, when compared to mung bean sprouts by a taste panel, were significantly (P < 0.01) sweeter and more bitter.
Relative Importance of Food Composition in Free Lysine and Methionine Losses During Elevated Temperature Processing
Authors: WOLF J. C. , THOMPSON D. R. , WARTHESEN J. J. , REINECCIUS G. A. 
Published: August 2006

ABSTRACTFree lysine and methionine loss were monitored as a function of food composition (independent variables) utilizing fortified model food systems. The food systems were composed of varying quantities of protein, sugar, oil, salt, cellulose, and water, and were isothermally processed for varying time intervals at 65 or 115°C. The arnino acid losses were best modeled by first order reaction kinetics. Protein, sugar, and water activity (aw) had the predominant influence on the loss rate. The rate coefficient increased when protein or sugar levels were increased, but decreased when water activity was increased. Salt and oil had only a minor influence on the rate coefficient when compared with other variables. Interactions among food components also influenced the loss rate coefficient.
Bacterial Flora of Ground Beef and Soy Extended Ground Beef During Storage
Authors: HARRISON M. A. , MELTON C. C. , DRAUGHON F. A. 
Published: August 2006

ABSTRACTGround beef and ground beef extended with 20% textured soy protein (TSP) were examined to determine the predominant bacterial flora present during storage at 4°C for 6 days. Bacterial numbers in the extended ground beef increased with time and at a faster rate than the nonextended product. Spoilage odors were also detected earlier in the TSP containing ground beef. For both extended and nonextended ground beef, Pseudomonas species were the predominant bacteria of fresh and stored samples. By the sixth day of storage at 4°C, the only psychrotrophs recovered were species of Pseudomonas. Considering these similarities, it appears that differences in the spoilage rate of extended and nonextended ground beef cannot be attributed to differences in the composition of their respective bacterial flora.
Effects of Frozen Storage on the Ultrastructure of Bovine Muscle
Authors: CARROLL R. J. , CAVANAUGH J. R. , RORER F. P. 
Published: August 2006

ABSTRACTScanning electron microscopy (SEM) studies were carried out on bovine semitendinosus samples that were subjected both to long‐term frozen storage and to repeated freeze‐thaw cycles. Samples frozen at –18°C and stored up to 26 wk showed essentially no change in muscle ultrastructure. Samples frozen at liquid nitrogen temperature and stored at 2–3°C did show ice crystal damage within the muscle fiber. Repeated freeze‐thaw produced essentially no change in muscle ultrastructure.
A Chemical and Biological Study of Acylated Egg White
Authors: KING A. J. , BALL H. R. , GARLICH J. D. 
Published: August 2006

ABSTRACTEgg white treated with acetic and succinic anhydride was evaluated chemically and biologically. Lyophilized albumen contained 4.9% moisture and 82.0–85.8% protein. Acetylation blocked 64 and 68% total and epsilon amino groups while sucdnylatkm blocked 52% total and 55% epsilon amino groups, respectively. The in vitro multi‐enzyme technique for evaluating protein digestibility indicated that untreated and treated egg white both were about 80% digestible. Weight gain of chicks fed acylated egg white as the sole source of dietary protein was significantly less than that of chicks fed the control. Chick mortaility observed during the bioassays was attributed to a sodium and chloride imbalance in the diets.
Actin Determination as a Means of Calculating the Meat Content of Meat Products
Authors: ANDERSON PETER J. 
Published: August 2006

ABSTRACTDouble radioisotope labelling and peptide isolation can be used to determine the amount of actin in protein mixtures. Muscle samples from a variety of animals have similar actin contents as measured by this method and two common meat extenders, soy and milk protein, contain no material measured as actin. The potential usefulness of actin determination as a measure of the meat protein content of meat products was examined. Curing processes lead to a reduced apparent actin content in meats as determined by double labelling. However, it was found that there was a significant correlation between the ground beef derived protein content of extended ground beef samples and the actin content per unit protein when double labelling was used to determine the actin content of ground beef preparations containing various amounts of soy protein.
Essential Elements in Raw, Boiled, Steamed and Pasteurized Crabmeat
Authors: LOPEZ ANTHONY , WILLIAMS H. L. , WARD D. R. 
Published: August 2006

ABSTRACTThe objectives were (1) to determine and compare the content of 16 essential elements in fresh, boiled, steamed, and pasteurized crabmeat, and (2) to determine the effect of boiling, steaming, and pasteurizing on the retention of those elements. Atomic absorption spectrophotometry was used. The element content of each crabmeat product was compared statistically. Percentages of RDA's for the elements determined show that raw, boiled, steamed, and pasteurized crabmeat are excellent sources of Cu, P, Na, and Zn, and good sources of Ca, Fe, Mg, and K. Retention of elements in the processed samples ranged from 69–201%.
Increased Aflatoxin Production by Aspergillus parasiticus Under Conditions of Cycling Temperatures
Authors: PARK K. Y. , BULLERMAN L. B. 
Published: August 2006

ABSTRACTThe effects of cycling temperatures (5°C for 12 hr and 25°C for 12 hr) on aflatoxin production by Aspergillus parasiticus NRRL 2999 in yeast extract sucrose (YES) medium were studied. Cycling temperatures, after preincubation at 25°C for various times, resulted in more aflatoxin B1, G1, and total aflatoxin production than did constant incubation at either 25°C, which is generally considered to be the optimum for aflatoxin production, or 15°C, which is the same total thermal input as the 5‐25°C temperature cycling. With increased preincubation time at 25°C, toxin production increased and the lag phase of growth was shortened or not evident. Cultures that were preincubated at 25°C for 1, 2, and 3 days prior to onset of temperature cycling showed the greatest increase in maximum aflatoxin production over the 25°C and 15°C constant temperatures. Cultures that were not preincubated at 25°C but subjected to constantly fluctuating temperatures produced maximum amounts of aflatoxin equivalent to cultures incubated at a constant 25°C. The maximum aflatoxin production at all temperatures studied occurred during the late log phase of growth and at pH minimums. Aflatoxins were found in higher concentrations in the broth than the mycelia under temperature cycling conditions, at 15°C, and at 25°C during the first 21 days of incubation, whereas greater amounts of toxin were retained in mycelium at 25°C in the later incubation period (28‐42 days).
Libyan Date Syrup (Rub Al‐Tamr)
Authors: MOHAMED MOSTAFA A. , AHMED AHMED ASHOUR 
Published: August 2006

ABSTRACTRepresentative samples of date syrup were obtained from the local market and analysed. The chemical composition and some characteristics of these samples were investigated. The reducing sugars of the syrup comprised about 95% of its total sugars content. The major sugars present were glucose—48.70%, fructose‐45.21%, and sucrose—6.09%. Furthermore, the coloring matters of date syrup were isolated, separated and further investigated. It was concluded that the color groups, degradation products of reducing sugars, melanoidines, and iron‐polyphenolic complexes, contributed to the color of date syrup. The melanoidine‐type compounds, which comprised the major part of syrup colorants, showed a low selective adsorption tendency on both charcoal and anion resins. An efficient clarification of date syrup has been achieved by the use of calcium phosphate precipitation. The results obtained may be of help in devising industrial processes for the utilization of dates, abundantly grown in Libya, in the production of “Total invert liquid sugar” with multiple commercial uses of its own.
Morphological Studies on Amaranthus cruentus
Authors: IRVING D. WOOD , BETSCHART A. A. , SAUNDERS R. M. 
Published: August 2006

ABSTRACTThe morphology of Amaranthus cruentus was studied using scanning election and light microscopy. The A. cruentus seed consists of a single layer of cells which is intimately associated with the perispeim. In the region of the embryo, the seed coat is attached to the endosperm remaining in the mature seed. The major portion of endosperm caps the root. Large, thick‐walled endosperm cells contain spherical bodies embedded in a spongy matrix. The cells of the campylotropous embryo contain material which has properties typical of lipid and lipid complexes as demonstrated by hexane extraction and by staining with osmium tetroxide. Spherical cell bodies, embedded in the lipid‐containing matrix are partially digested by trypsin, thus suggesting they are proteinaceous in nature. Perisperm in the center of the seed contains starch granules in the form of amylopectin, demonstrated by iodine‐potassium iodide stain and α‐amylase digestion.
Amaranthus Cruentus: Milling Characteristics, Distribution of Nutrients within Seed Components, and the Effects of Temperature on Nutritional Quality
Authors: BETSCHART ANTOINETTE A. , IRVING DELILAH WOOD , SHEPHERD ALLAN D. , SAUNDERS R. M. 
Published: August 2006

ABSTRACTDistribution of nutrients within Amaranthus cruentus seed components and the effects of dry heat on nutritional quality were investigated. Histological, chemical, and nutritional methods were used to characterize the effects of successive milling of the seed by a modified barley pearler. In general, nutrients were more highly concentrated in the seed coat‐embryo fraction. This fraction contained 2.3–2.6 times as much nitrogen, fat, fiber and ash; 2.4–3 times the quantity of thiamin, riboflavin and niacin; and 1.4–2.5 times the concentration of several mineral elements as did the original, intact seed. Hot‐air popping resulted in a PER of 1.7 and an apparent nitrogen digestibility of 77% which were not significantly different from those of the control seed.
Influence of Ethanolic Soaking of Soybeans on Flavor and Lipoxygenase Activity of Soymilk
Authors: ASHRAF HEA‐RAN LEE , SNYDER H. E. 
Published: August 2006

ABSTRACTSoymilks were prepared from soybeans soaked in 15% ethanol and in 15% ethanol plus 0.1M NaOH, 0.1M Na2CO3 or 0.1M NaHCO3 for various times at 60°C. The ethanol was removed before processing the soybeans into soymilks, and the soymilks were analyzed for composition, lipoxygenase activity, TBA number, and flavor (paintiness, grassiness, nuttiness, cereal, and astringency). The change in paintiness with time of soaking did not depend only on lipoxygenase activity or on TBA number, but was related to the soaking conditions. Soaking in 0.1M NaOH gave soymilks with more paintiness than soaking in either 0.1M Na2CO3 or NaHCO3.
Color Degradation in an Ascorbic Acid‐Anthocyanin‐Flavanol Model System
Authors: POEI‐LANGSTON M. S. , WROLSTAD R. E. 
Published: August 2006

ABSTRACTInteractions between ascorbic acid, pelargonidin‐3‐glucoside, and catechin were studied in pH 3.4 citrate‐phosphate buffer at 20°C under anaerobic and oxygenated conditions. Changes in anthocyanin pigment, ascorbic acid, dehydroascorbic acid, and catechin were quantitatively measured during 130 days storage along with Hunter color parameters, browning, and polymeric color. Ascorbic acid had a statistically significant effect on all parameters, including anthocyanin loss under both oxygen and nitrogen environments, catechin loss, increase in browning and polymeric color, decrease in Hunter “a” value and increase in Hunter L value. Ascorbic acid bleached anthocyanin pigment and also induced browning. There is evidence that anthocyanin pigment and ascorbic acid degrade through a direct condensation mechanism.
Apparent Activation Energy of Viscous Flow in Pectin Jellies
Authors: WALTER REGINALD H. , SHERMAN RUTH M. 
Published: August 2006

ABSTRACTA change of state in a cooling jelly sol is preceded by a narrow temperature interval of viscous flow that may be measured, in order to compute the activation energy of such flow. The contribution of decreasing temperatures to the viscosity‐increase was 106 times greater than that of time. The apparent activation energy of viscous flow in citrus and apple jelly was found to be of the same order of magnitude, 104 cal/mole. Of the pectins studied, those that were commercially designated as slow‐setting tended to have a higher activation energy than those that were rapid‐setting. The flow pattern of some jellies, notably from pure citrus and rapid‐set pectins, was characterized by a different activation energy at high and low temperatures.
Response Surface Methodology for Analysis of Protein Interactions in Angel Food Cakes
Authors: JOHNSON TEIKO M. , ZABIK MARY E. 
Published: August 2006

ABSTRACTThe effects of variation in levels of various albumen proteins on foaming properties of protein solutions and angel food cake parameters were analyzed by response surface methodology (RSM). A mixture experimental design was used to determine the protein treatment level combinations. Foaming index was positively affected by ovomucin, and interaction of ovomucin with globulins. Interactions of ovomucin with ovalbumin, lysozyme, ovomucoid, and conalbumin had a negative effect on foaminess. Positive effects on cake volume were observed fur ovomucin, lysozyme, and ovalbumin. Interactions of ovomucin with ovalbumin, globulins, and ovomucoid, as well as lysozyme with globulins, ovomucoid, conalbumin, and ovalbumin reduced cake volume. An angel food cake optimized for foaming and volume can be prepared with ovomucin, lysozyme, and globulin levels ranging from 0.2–1.0%, 0.0–1.8%, and 12.2–14.8%, respectively.