bluuebunny/crossref_metadata_2025_split huggingface dataset:
Influence of Stems, Petioles and Leaves on the Phenolic Content of Concord and Aurora Blanc Juice and Wine
Authors: HUANG PAO‐JUI DAVID , CASH JERRY N. , SANTERRE CHARLES R. 
Published: August 2006

ABSTRACTStems, petioles and leaves have historically caused operational problems at the processing plant and may alter juice and wine quality. Concord and Aurora Blanc grape samples, taken from the mechanical harvesters, were analyzed for total weight of material other than grape (MOG) and percent MOG. Hand‐picked samples, with and without added stems, leaves, and petioles, were compared for phenolic content. Chemical analysis included total and phenolic fractions. Stems, petioles and leaves (i.e. MOG) have a definite affect on the chemical constituents. The total phenolic, flavonoid, and tannin contents of wine and juice increased as MOG content in the harvested grapes increased.
Comparison of Sensory Properties and Headspace Volatiles of a Peanut Beverage Processed at Different Temperature and Time Conditions
Authors: RUBICO S.M. , RESURRECCION A.V.A. , BEUCHAT L.R. 
Published: August 2006

ABSTRACTDifferences in sensory qualities of a peanut beverage processed at 85°, 100°, and 121°C for 5, 15 and 25 min were determined using analysis of variance (ANOVA) techniques. Temperature significantly affected cooked flavor, raw and cooked odors, viscosity and color. Time had significant effects only on cooked flavor and color. Factor analysis was used to determine relationships among sensory qualities and gas chromatographic peaks of the headspace volatiles. Seven factors accounted for 91% of data variance. Processing at 100°C yielded a peanut beverage with sensory quality better than the product processed at either 121°C or 85°C.
Betalains Assay of Fermented Red Beet Root Extract by High Performance Liquid Chromatography
Authors: POURRAT A. , LEJEUNE B. , GRAND A. , POURRAT H. 
Published: August 2006

ABSTRACTA high performance liquid chromatographic process was developed for betacyanin and betaxanthin pigments in a fermented red beet root extract. The method employs a reverse‐phase microparticular C18 column, ion pairing, and a methanol‐water mobile phase, using a solvent gradient program. Spectrophotometric evidence and an enzymatic method were used to unequivocably identify peaks obtained from LC chromatograms. This accurate method for betalains separation and quantification was rapid and efficient. This method of assay enables the stability of the colorant in drug forms to be monitored routinely.
Effect of Apple Fiber and Cellulose on the Physical Properties of Wheat Flour
Authors: CHEN H. , RUBENTHALER G.L. , SCHANUS E.G. 
Published: August 2006

ABSTRACTVarious amounts of apple fiber and cellulose were added to wheat gluten and water‐holding capacities (WHC) of the different mixtures were determined. A linear relationship between concentrations of two kinds of fiber and WHC was not observed, indicating a possible interaction between fiber and gluten which reduced the WHC of mixtures. Mixograph studies of wheat flour and fiber mixtures demonstrated that the dilution of gluten by fiber could not account for all of the observed changes in mixing properties of the wheat flour/fiber blends. This is further evidence for a possible interaction of fiber and gluten which may explain the poor baking properties of apple fiber bread.
An Improved Enzyme Immunoassay for Limonin
Authors: RAM BHANU P. , JANG LARRY , MARTINS LORELEI , SINGH PRITHIPAL 
Published: August 2006

ABSTRACTPerformance of the previously reported enzyme immunoassay for determination of limonin in citrus juice was improved by stabilization of anti‐limonin‐antibody‐coated microtitration wells with 1% solution of ovalbumin and polyvinyl alcohol. Standard curves of the antibody stabilized wells showed insignificant change upon storage at 4°C for 5 months. Average inter‐ and intra‐assay coefficients of variation were 6.5% and 3.5%, respectively, assuring consistent assay performance.
Preparation of Heat‐induced Transparent Gels from Egg White by the Control of pH and Ionic Strength of the Medium
Authors: KITABATAKE NAOFUMI , SHIMIZU ATSUSHI , DOI ETSUSHIRO 
Published: August 2006

ABSTRACTEgg white was dialyzed against distilled water or diluted with water, and the precipitates formed were removed by centrifugation. The supernatant gave a transparent gel after being heated at an acidic pH (2–4). At other regions of pH, except for the highly alkaline region, the gel or suspension was turbid upon heating. Insufficient centrifugation of the dialyzed egg white or the addition of NaCl to the supernatant after centrifugation resulted in a turbid gel on heating at even acidic pH. The removal of the slight precipitate formed at low ionic strength and the maintenance of low ionic strength during heating were both necessary for production of a transparent gel.
Simultaneous Isolation of Avidin and Lysozyme from Egg Albumen
Authors: DURANCE T.D. , NAKAI S. 
Published: August 2006

ABSTRACTA single column cation exchange method was developed which allowed simultaneous recovery of lysozyme and avidin from undiluted egg white. A unique application‐elution sequence was developed, involving accumulation of avidin on the column through several cycles of egg white application and lysozyme elution. Lysozyme was recovered with higher yields than reported for the isoelectric precipitation methods often used in the industry (86% vs 60–80%). Lysozyme peaks appeared homogeneous on SDS‐PAGE. Avidin recovery was also as good or better than that of previously reported ion exchange methods (74%–80%). The purity of the avidin fraction (up to 40.9%) was superior to that of other reported primary avidin fractions.
Psychophysical Relationships Between Perceived Sweetness and Color in Lemon‐ and Lime‐Flavored Drinks
Authors: ROTH H.A. , RADLE L.J. , GIFFORD S.R. , CLYDESDALE F.M. 
Published: August 2006

ABSTRACTThe effect of color, as measured on the Gardner XL‐23 calorimeter, on the sweetness perception of a series of lime‐ and lemon‐colored and flavored beverages was quantified by taste panelists using magnitude estimation. The regression lines for each colored series in the lemon drinks were found to differ significantly (p < 0.05) indicating that color had a significant effect on sweetness and the inequality of the slopes of the lines obtained when sweetness was plotted versus log color further confirmed this effect. A sucrose level of 4.4% maximized the effect of color on sweetness perception in both the lime (p < 0.01) and lemon (p < 0.05) drinks.
Nutrient and Sensory Properties of Dry Beans (Phaseolus vulgaris L.) Grown Under Various Cultural Conditions
Authors: KOEHLER H. H. , BURKE D. W. 
Published: August 2006

ABSTRACTDry beans UI‐114 (Pinto) and Rufus (Red Mexican) were field‐grown under presence or absence of Fusarium root rot, drought or optimum water, low or high nitrogen fertilization. Raw bean powder was analyzed chemically for proximate composition, minerals, vitamins and amino acids, and by Tetrahymena pyriformis W for protein quality. Cooked beans underwent sensory evaluation. Protein content of raw beans generally varied inversely with irrigation. Rufus beans contained significantly more thiamin than comparable UI‐114 beans. High‐N non‐diseased soils produced beans with methionine concentrations greater than those from low‐N Fusarium‐infected soils. Pinto UI‐114 beans were rated significantly more acceptable than Rufus beans (P < 0.001).
Moisture Sorption Characteristics of Several Food Fibers
Authors: CADDEN ANN‐MARIE 
Published: August 2006

ABSTRACTAdsorption behavior of microcrystalline cellulose, guar gum, wheat bran and oat bran were compared at 4, 25, and 37°C. Guar gum adsorbed the most water and microcrystalline cellulose adsorbed the least. Adsorption abilities of oat bran and wheat bran were similar at low and intermediate water activity levels. However, wheat bran was able to adsorb more moisture in the high water activity regions of the isotherm. Of the four fibers studied, particle size reduction had the greatest effect on sorption properties of wheat bran, in part, due to the reduction of surface area available for binding at the monolayer.
Role of Pulp Content and Particle Size in Yield Stress of Apple Sauce
Authors: QIU C‐G. , RAO M.A. 
Published: August 2006

ABSTRACTA paddle mixer in conjunction with a rotational viscometer was used to determine the yield stress and the shear rate‐shear stress data of apple sauce. Magnitudes of yield stress obtained by extrapolation of the shear rate‐shear stress data according to Casson, Herschel‐Bulkley, and Mizrahi‐Berk models were considerably lower than the experimental values. The experimental values were closer to the Bingham yield values obtained by extrapolation of the straight line portion of the shear rate‐shear stress data. Pulp content and average particle size of the solids affected the magnitudes of the yield stress.
Immunogenicity and Allergenicity of Whey Protein Hydrolysates
Authors: ASSELIN J. , AMIOT J. , GAUTHIER S.F. , MOURAD W. , HEBERT J. 
Published: August 2006

ABSTRACTAllergic reactions to cow's milk are common in children. The sera of allergic subjects have been found to contain specific IgE antibodies against several whey proteins such as α‐lactalbumin (α‐la) and β‐lactoglobulin (β‐lg). This work aims to study the effect of hydrolysis on the immunogenicity and the allergenicity of α‐la and β‐lg. Whey proteins were submitted to hydrolysis with immobilized α‐chymotrypsin. High performance liquid chromatography analysis showed a decrease of native whey proteins and the appearance of low molecular weight peptides. The immunogenicity of these hydrolysates was not modified, but their allergenicity, as assessed by RAST inhibition, was decreased. The results may have important clinical implications.
An Empirical Model for the Description of Moisture Sorption Curves
Authors: PELEG M. 
Published: August 2006

ABSTRACTPublished sorption curves in the form of moisture vs time relationships of milk powder and rice, exposed to moist atmosphere or soaked In water, were fitted by a two parameter, nonexponential empirical model. The model enabled prediction of moisture contents after long exposure from experimental data obtained in relatively short time, i.e., well before the moisture level appeared to reach a plateau. The model implied that the moisture equilibrium was somewhat higher than that determined on the assumption that the sample reached a constant weight, but there was no conclusive evidence that this was really the case.
Moisture Sorption Method for Hygroscopic Samples Using a Modified Proximity Equilibration Cell
Authors: KANADE P. B. , PAI J. S. 
Published: August 2006

ABSTRACTThe study was undertaken to develop a suitable design to accommodate liquefying hygroscopic samples in the Proximity Equilibrium Cell (PEC) for equilibration to desired water activity. The system suggested has overcome the limitation of the earlier reported methods using PEC and is found to be rapid compared to other gravimetric methods used for hygroscopic materials.
Effect of Lipids on the Properties of Extruded Products
Authors: BHATTACHARYA M. , HANNA M.A. 
Published: August 2006

ABSTRACTCorn gluten having 3.9, 1.8 and 0.2%, lipid (dry basis, db) was blended with defatted soy protein concentrate in the ratio of 25:75 w/ w. The blends were made up of 20, 30, and 40% moisture (db) and then extruded through 4.24, 3.0, and 2.12 mm diameter dies at screw speeds of 60, 120, and 180 rpm. The dependent variables measured were puff ratio, bulk density, shear strength, and water‐holding capacity. Shear strength increased when lipids decreased from 3.9% to 1.8% but then decreased when lipids were reduced to 0.2%. Water‐holding capacity and puff ratio increased with decreasing lipids. Bulk density was unaffected by lipid concentration.
Incidence of Listeria monocytogenes in Market Samples of Fresh and Frozen Vegetables
Authors: PETRAN R. L. , ZOTTOU E. A. , GRAVANI R. B. 
Published: August 2006

ABSTRACTSamples of the outer portions of fresh beets, broccoli, cabbage, carrots, cauliflower, corn, head lettuce, leaf lettuce, mushrooms, and potatoes, as well as frozen green beans, green peas, pea pods, and spinach were examined for the presence of Listeria monocytogenes using a 7‐day enrichment procedure at 30°C. Samples were streaked on modified McBrides agar, and isolates were tested for characterization reactions. Fresh carrots, lettuce, and mushrooms, and frozen spinach were also examined using a cold enrichment procedure at 4°C. Samples were taken weekly, streaked onto modified McBrides agar, and were characterized. It was determined that no L. monocytogenes was detectable in any of these samples.
Influence of pH on Egg Yolk Lipid Oxidation
Authors: PIKE O. A. , PENG I. C. 
Published: August 2006

ABSTRACTThe influence of pH on lipid oxidation of liquid egg yolk was studied. Liquid yolk samples were prepared to contain 60% yolk, 40% distilled water, 0.012% sodium azide, and pH was adjusted from the normal pH of 6.0 to 2.0, 3.0, 4.0, and 5.0 with 1N HCl. Samples were agitated at room temperature (ca 23°C) for 20 days and lipid oxidation measured using the distillation thiobarbituric acid test. No increase in thiobarbituric acid reactive substances occurred in the control (pH 6) or pH 5 yolk samples. The degree of oxidation significantly increased (P<0.01) in the more acidic samples in the following order: pH 3 > pH 2 > pH 4. Addition of 1.2% EDTA significantly lowered (P<0.01) the degree of oxidation but did not inhibit oxidation completely.
Tainting and Depuration of Taint by Lobsters (Homarus americanus) Exposed to water Contaminated with a No. 2 Fuel Oil: Relationship with Aromatic Hydrocarbon Content in Tissue
Authors: WILLIAMS U. P. , KICENIUK J. W. , FANCEY L. L. , BOTTA J. R. 
Published: August 2006

ABSTRACTLobsters (Homarus americanus) were exposed to a pulse of diesel oil and held for 21 days to depurate. Taste panels revealed a highly significant difference between samples, as well as a preference for, the untreated samples at days 10 and 11. The odor of the raw treated samples differed significantly from that of the control at each of the sampling times. Cooking appeared to remove the oily odor from the raw lobster. Significantly elevated concentrations of total aromatics were found in the hepatopancreas of both sexes at days 3–4 and 10–11 and in the tail muscle of male and female lobsters 10–11 days after initial exposure and decreased thereafter. Tainting of lobsters can occur within 10 days of exposure to diesel, and this effect can be reversed within 20 days after initial exposure.
Effects of Gas Atmosphere, Storage Temperature and Storage Time on the Shelflife and Sensory Attributes of Vacuum Packaged Ground Beef Patties
Authors: BENTLEY D.S. , REAGAN J.O. , MILLER M.F. 
Published: August 2006

ABSTRACTThe effects of modified atmosphere packaging systems on the shelflife and palatability attributes of ground beef patties were determined. Packaging systems evaluated were 100% nitrogen backflush, 100% carbon dioxide backflush and no gas backflush (no oxygen). Vacuum‐packaged samples were stored at 0, 4 and 8°C for 7, 14, and 21 days. Percent purge increased as storage temperature increased and as time in storage increased (up to 14 days of storage). Nitrogen backflush produced the lowest purge values; vacuum packaged controls had the highest levels. Kramer shear values and microbial counts increased with time in storage. Sensory traits indicated that the carbon dioxide treatment yielded higher taste panel scores. Sensory panel values decreased with time in storage.
Effects of Potassium Sorbate, Sodium Acetate, Phosphates and Sodium Chloride Alone or in Combination on Shelf Life of Vacuum‐Packaged Pork Chops
Authors: MENDONCA A. F. , MOLINS R. A. , KRAFT A. A. , WALKER H. W. 
Published: August 2006

ABSTRACTMicrobiological and some physical and chemical effects of treating pork chop surfaces with sodium acid pyrophosphate, a commercial phosphate blend, potassium sorbate and phosphate/sorbate/sodium acetate solutions, with or without sodium chloride, before packaging were studied in pork chops vacuum‐packaged and stored at 2–4°C for 10 weeks. All treatments containing potassium sorbate reduced (P<0.05) counts of mesophiles, psychrotrophs, EnterobacteriaCeae, facultative anaerobes, and lactobacilli. Treatment of chops with 10% phosphates/ 10% potassium sorbate solutions improved pork color and decreased purge. Potassium sorbate alone reduced microbial counts more than it did when combined with phosphates, but chops were darker and had more exudate (P<0.05). Combined use of 10% phosphates/10% potassium sorbate extended shelf life in vacuum‐packaged fresh pork chops to 10 weeks at 2–4°C compared with 4 weeks for untreated pork and protected meat color.
Storage Induced Changes of Phenolic Acids and the Development of Hard‐To‐Cook in Dry Beans (Phaseolus vulgaris var. Seafarer)
Authors: SRISUMA N. , HAMMERSCHMIDT R. , UEBERSAX M. A. , RUENGSAKULRACH S. , BENNINK M. R. , HOSFIELD G. L. 
Published: August 2006

ABSTRACTNavy beans were stored for 9 months under three conditions (5°C/ 40% RH, 20°C/73% RH, and 35°C/80% RH) to produce different degrees of hard‐to‐cook (HTC) defect. Changes in free hydroxycinnamic acids, hexane soluble and methanol soluble hydroxycinnamic acids, cell wall bound hydroxycinnamic acids, and lignin content were determined. Storage induced HTC beans contained higher levels of hydroxycinnamic acids (especially ferulic acid) than the control beans in all fractions prepared from seed coats and cotyledons except for the methanol soluble and cell wall bound phenolic acid fractions from cotyledons. No significant changes in lignin content were detected among the treatments. Large increases in free hydroxycinnamic acid content associated with increased hardening, suggest a relationship between these two factors.
Changes in Corn and Sorghum During Nixtamalization and Tortilla Baking
Authors: GOMEZ M. H. , McDONOUGH C. M. , ROONEY L. W. , WANISKA R. D. 
Published: August 2006

ABSTRACTStructural changes occurred in corn and sorghum during the alkaline‐cooking process as it progressed from the raw kernel to the tortilla. The alkali weakened the cell walls, facilitating the removal of the pericarp, solubilized cell walls in the peripheral endosperm, caused swelling and partial destruction of starch granules, and modified the physical appearance of the protein bodies. Masa (ground nixtamal) consisted of small pieces of germ, pericarp, aleurone and endosperm, and free starch granules, cell fragments, and dissolved or dispersed solids and lipids in water. During tortilla baking, an additional degradation of cell walls, further loss of starch crystallinity, and partial destruction of protein bodies occurred.
Sensory and Chemical Examination of Aromatic and Nonaromatic Rices
Authors: PAULE C. M. , POWERS J. J. 
Published: August 2006

ABSTRACTTwo different panels were trained to evaluate the character of four aromatic and two nonaromatic rices. The judges used terms with which they were familiar to describe the odor of aromatic rice: pandan for the orientals and popcorn for the nonorientals. The rice volatiles were separated by a gas chromatograph equipped with a packed column and a sniffing port. The peaks possessing the aromatic principle were identified by GC‐MS and correlated with the desirable aroma terms. 2‐Acetyl‐l‐pyrroline showed highly significant positive correlations with the descriptive terms; hexanol showed negative correlations.
In Vitro Fermentabilities of Purified Fiber Supplements
Authors: McBURNEY MICHAEL I. , THOMPSON LILIAN U. 
Published: August 2006

ABSTRACTSix commonly used dietary fiber supplements (pectin, tragacanth gum, psyllium gum, guar gum, soy fiber and cellulose) were fermented in vitro with human fecal microbiota for 4, 8,12, and 24 hr. Short chain fatty acids (SCFA), hydrogen and methane productions, and neutral‐detergent fiber digestibility differed significantly with fiber source. The most rapid fermentation rate was with pectin followed by psyllium gum, tragacanth gum, guar gum, soy fiber, and finally cellulose. Such differences in fermentability should be considered when food products are formulated. Dietary fiber source and intake may also affect breath hydrogen measurements and estimates of available carbohydrate malabsorption.
Anthocyanins in Fruits of Vaccinium oxycoccus L. (Small Cranberry)
Authors: ANDERSEN ØYVIND M. 
Published: August 2006

ABSTRACTPeonidin‐3‐glucoside (41.9%) and cyanidin‐3‐glucoside (38.3%) were the main anthocyanins isolated from fruits of Vaccinium oxycoccus L. (Small cranberry). Smaller amounts of the 3‐monogalactosides and 3‐monoarabinosides of peonidin and cyanidin were found in addition to the 3‐monoglucosides of delphinidin, petunidin and malvidin. The total anthocyanin content in the fruit averaged 78 mg/100g fresh fruit. This anthocyanin pattern is different from that of the American cranberry (Vaccinium macrocarpon L.).
Effect of Tomato Paste on Rheological Properties and Particle Size Distribution of Model Oil‐in‐Water Emulsions
Authors: KOKINI JOZEF L. , CARRILLO ANA RISI 
Published: August 2006

ABSTRACTThe role of tomato paste in stabilizing model o/w salad dressing formulations pre‐stabilized with xanthan and propylene glycol alginate was studied at levels of tomato paste ranging from 3 to 12% using creep measurements, steady shear measurements and particle size measurements. The addition of tomato paste shifted the particle size distribution to lower values; this distribution was a function of aging time. Creep and steady shear measurements showed an increase in rheological parameters and an increase in viscosity, respectively, suggesting that at higher or equal levels of 6% tomato paste the stability of the o/w emulsion was enhanced significantly.
Determination of Kinetic Parameters using Linearly Increasing Temperature
Authors: RHIM J. W. , NUNES R. V. , JONES V. A. , SWARTZEL K. R. 
Published: August 2006

ABSTRACTFor a linearly increasing temperature, a differential kinetic model is presented for the determination of kinetic parameters, i.e. activation energy, frequency factor, and reaction order. The performance of this method is illustrated by using two well known chemical reactions: acid‐catalyzed sucrose hydrolysis and hydrolysis of N‐acetyl‐p‐aminophenol in aqueous solution. Both computer generated and experimentally determined data sets were used for sucrose hydrolysis and published data were employed in the N‐acetyl‐p‐aminophenol hydrolysis. The results obtained by this method agree well with isothermal kinetic data, for the first reaction, and nonisothermal data, for the second reaction. This method is faster, and more accurate than previously reported methods.
A Study of Factors Affecting Growth and Recovery of Listeria monocytogenes Scott A
Authors: PETRAN R. L. , ZOTTOLA E. A. 
Published: August 2006

ABSTRACTThe growth parameters for Listeria monocytogenes Scott A at various temperatures, pH values, water activity values, and in different carbohydrates were assessed. Growth was seen from 4°C through 45°C and at pH values from 4.7 through 9.2. Generation times were calculated for each parameter at which growth was observed. Optimum growth was defined as shortest generation time. L. monocytogenes grew optimally over the temperature range 30–37°C. The optimum pH was 7.0. Growth was demonstrated in solutions of up to 39.4% sucrose (aw of 0.92). Carbohydrate fermentation was variable. Further studies involved examination of growth at optimal water activities (0.97) with suboptimal temperatures and pH values, and at 7.0, with suboptimal temperatures and water activities. Growth was seen when these parameters were combined.