bluuebunny/crossref_metadata_2025_split huggingface dataset:
Study of how phase separation by filtration instead of centrifugation affects protein yield and gel quality during an alkaline solubilisation process – different surimi‐processing methods
Authors: Nolsøe Helgi , Imer Sinan , Hultin Herbert O. 
Published: November 2007

SummaryFiltration and centrifugation for separating functional proteins from an alkaline solubilisation process are investigated. The influence of the method of separation on the yield and the gel quality of surimi produced from the protein isolates was studied. The possibility of replacing centrifugation by filtration is investigated for a first and a second centrifugation step where the first centrifugation separates a dissolved protein phase at high pH from undissolved material and the second centrifugation separates precipitated proteins from the waterphase at neutral pH. The separation method greatly affects the yield and the quality of the processed surimi. Replacing the first centrifugation with sieving improves the yield of protein isolate, but worsens the quality of the produced gel. Replacing the second centrifugation with filtration has no influence on the yield or the quality of the protein isolate.
Microwave drying characteristics and dried quality of pumpkin
Authors: Wang Jun , Wang Jing Shuang , Yu Yong 
Published: November 2007

SummaryLittle detailed information is available on microwave drying characteristics of pumpkin and alternative microwave power drying of food products. This study focuses on describing microwave drying characteristics of pumpkin and discussing the effect of alternative drying input load‐power (power at each unit initial mass), sample thickness and mass on the dried quality. Experiments were conducted to study microwave drying characteristics and dried quality, and a two‐stage microwave drying using the first‐ and second‐stage power. It has two falling rate periods using microwave drying on pumpkin: the first falling rate period at moisture content of pumpkin more than 1.6 dry basic (d.b.), and the second falling rate period at moisture content less than 1.6 d.b. The same water loss will consume more energy at moisture content less than 1.6 d.b. Dehydration rate increased and energy consumption decreased with increase of input power, decrease of mass. The thicker sample dried more rapidly than the thinner one during the first falling rate period, but during the second falling rate period, dehydration rate of the thin sample is slightly higher than that of the thick sample. The quadratic orthogonal regression experiment was conducted, and models for effect of first‐stage drying load‐power, second‐stage drying load‐power, slice thickness and first‐stage drying time (four factors) on sensory quality, rehydration ratio and energy consumption rate (three indices) were established. The effect of four single‐factors on three indices is significant. All the interaction effects of four factors on sensory quality and energy consumption rate are not significant. The quadratic polynomial of first‐stage drying load‐power on three indices is significant. Drying factor optimising combination for three indices was obtained. For three indices, drying factor‐optimising combination is different. First‐stage drying load‐power should be higher for energy consumption rate and lower for rehydration ratio. Second‐stage drying load‐power should be higher for rehydration ratio, and slightly lower for energy consumption rate. Pumpkin slice thickness should be thick for three indices and can also be thin for energy consumption rate. First‐stage drying time should be longer for three indices and can also be shorter for sensory quality. For three indices, the first‐stage power differs from the second‐stage power. This implies that the alternative microwave power drying on pumpkin should be applied.
Effects of interesterified palm and cottonseed oil blends on cake quality
Authors: Dogan Ismail S. , Javidipour Issa , Akan Taşkın 
Published: November 2007

SummaryCake is one of the most loved bakery products. Formula constituents affect cake quality. Especially, fat in the formula alters internal and external attributes, shelf‐life and nutritional value of the cake. The type of fat is important for conscious consumers for health reason. Chemically interesterified palm (in‐es PO) and cottonseed oils (in‐es CO) were used instead of hydrogenated cake shortening (HS) in this study. The layer cakes were prepared according to modified American Association of Cereal Chemists Method. Physical characteristics such as batter density and consistency, cake volume, crust and crumb properties and sensory attributes such as moistness, flavour, mouth‐feel of cake samples prepared with chemically interesterified (in‐es) and non‐interesterified palm and cottonseed oil (non‐in‐es) blends at 0, 25, 50 and 100 (wt%) levels were compared with that of the layer cake prepared with HS. The total trans fatty acid (TFA) content of regular cake shortening was high (14.38%). The experimental shortenings have zero TFA. An increase in the level of CO in the interesterified and non‐interesterified blends lowered the solid fat content, thus increasing batter density and fluidity. Favourable cakes close to the standard cake have been made by using in‐es (PO:CO) at the ratio of 75:25 and 50:50 (wt%) without any significantly adverse change in sensorial properties. The results indicated that interesterification can be successfully applied in cake shortening production, resulting in decrease in the consumption of TFA.
In situ laboratory analysis of sucrose in sugarcane bagasse using attenuated total reflectance spectroscopy and chemometrics
Authors: Tewari Jagdish C. , Malik Kamal 
Published: November 2007

SummaryThe determination of low‐level sucrose residue in sugarcane bagasse was investigated by attenuated total reflectance (ATR) spectroscopy to increase the level of sugar production in on‐line sugar processing. The efficacy of ATR spectroscopy and chemometrics is described to determine the sucrose level of 0.5 percentage (w/w) or less. The ATR spectra from a range of sugar concentrations obtained by Fourier transform infrared spectrometer in its finger print region (900–1200 cm−1) were incorporated to compute the calibration model using chemometrics approaches such as partial least square and principal component regression. Through the use of this procedure, a calibration model based on absorbance spectra was computed for sucrose residue with standard errors of calibration of 0.662% and standard of prediction of 0.34% over 0.5–5% range. The correlation coefficient (R2) value of 0.998–0.988 suggested the accuracy of the calibration model. An independent set of twenty samples of sucrose solution was used to reconfirm the modal. Ten sugarcane bagasse samples were prepared in vitro and sucrose concentration were predicted using develop calibration model. The mathematically extracted sucrose concentrations were verified for accuracy by high performance liquid chromatography (HPLC). The results presented demonstrate that described technique is effective to determine sucrose level <0.5% (w/w) in sugarcane bagasse during sugar processing. The importance of timeframe for the analysis and the feasibility of using ATR spectroscopy to screen sucrose residue in sugarcane bagasse samples is discussed.
Current and potential uses of composted olive oil waste
Authors: Arvanitoyannis Ioannis S. , Kassaveti Aikaterini 
Published: November 2007

SummaryFood industry will have to focus on waste avoidance as well as utilisation of process waste. Application of clean technologies greatly enhances the safety and quality of the product as well as reducing the energy requirements and environmental impact of the food industry. The main environmental impacts of the food sector are aquatic, atmospheric and solid waste emissions. Nowadays, the main treatment method of solid wastes is composting, while recovery and reuse of by‐products and wastes as raw materials stand for another effective option (). Composted olive oil waste can find applications (1) as amendment in agriculture because of its high nitrogen and phosphorus content, (2) as a biofertiliser, with a mixture of compost withSphagnumpeat or commercial substrate finding use for ornamental plants growth and (3) as a biofilter for toxic metal removal. However, there are a number of disadvantages as well, such as large decline of soil germination capability, necrosis of the leaves and slow emission of secondary stems, and enhanced phytotoxicity, because of pH neutralisation technique, which should be seriously taken into account prior to opting for composting as a promising waste treatment alternative.
Particle size distribution and starch damage in some soft wheat cultivars
Authors: Di Stasio M. , Vacca P. , Piciocchi N. , Meccariello C. , Volpe M. G. 
Published: November 2007

AbstractThe degree of milling of flour of soft wheat is carried out in order to estimate the degree of sifting of the flourmill. Milling technology affects the percentage of damaged starch that it is one of the factors responsible for the rheological‐qualitative behaviour of flour during bread‐making. In this report we have estimated the distribution of particle dimensions by laser scattering characterised by greater accuracy compared with traditional sieve systems and the percentage of damaged starch by X‐ray diffraction techniques. In particular, one variety has been split into fractions by sieves and analysed for further information. The results suggest that there is no clear correlation between the particle size distribution and percentage of damaged starch.
Characterisation of the volatiles of yellowfin tuna (Thunnus albacares) during storage by solid phase microextraction and GC–MS and their relationship to fish quality parameters
Authors: Edirisinghe Ranjith K.B. , Graffham Andrew J. , Taylor Sarah J. 
Published: November 2007

SummaryInvestigations were carried out to extract the volatile compounds of fish using solid phase microextraction (SPME) in order to develop a new rapid indicator for determining the quality of fish. Changes in the aroma composition of yellowfin tuna (Thunnus albacares) was studied at 30 °C and in ice, using SPME GC–MS, and their relationship with the fish quality parameters – total volatile basic nitrogen and sensory analysis – was determined using principal component analysis (PCA) and stepwise multiple regression analysis. Hexanal (30.9%) and 2‐nonanone (28.4%) were recorded in relatively high amounts in fresh fish, whereas 3‐methyl‐1‐butanol and 3‐hydroxy‐2‐butanone increased with storage time. PCA clearly differentiated the volatile profile of each sampling stage (P < 0.05) throughout storage treatments. Regression analysis showed a significant relationship between the fish quality and the levels of 3‐methyl‐1‐butanol and pentadecane. The findings highlight the possibility of developing a rapid quality evaluation method for fish using SPME GC–MS.
Differentiation of young red wines obtained in a warm climate region
Authors: Viviani Ana , Moreno Juan , Peinado Rafael A. 
Published: November 2007

SummaryFive red wines obtained from the grape varieties: Tempranillo, Syrah, Merlot, Graciano and Pinot Noir‐Cabernet Franc cultivated in the Montilla‐Moriles region have been subjected to analysis of major volatile compounds, polyols and enological variables. Among the colours parameters highlight the total polyphenol contents and the absorbance at 520 nm of the Syrah and Graciano wine samples, whereas the higher alcohols concentrations show values below 400 mg L−1. The propanol, isobutanol, 2‐methyl‐1‐butanol, 3‐methyl‐1‐butanol and 2‐phenylethanol have been used to distinguish by means of principal component analysis the five red wines. Only two components explained the 92.4% of the total variance.
Improvement of home‐made maize tortilla with soybean
Authors: Obatolu Veronica A. , Augustine Okoruwa , Iken J.E. 
Published: November 2007

SummaryChemical changes of some nutritional components (proximate, mineral and amino acids) and acceptability of traditional process tortillas made from whole maize grain fortified with 30% soybean were evaluated. Inclusion of soybean in tortilla processing improved tortilla quality by modifying protein content and quality. Total ash content was significantly (P < 0.05) increased with processing into tortilla. Soybean has a significantly (P < 0.05) higher phosphorous, potassium, calcium, magnesium and iron than maize and the process tortillas. The calcium content in the samples was 0.33 g kg−1, 3.12 g kg−1, 1.36 g kg−1, 2.60 g kg−1, 1.57 and 2.84 g kg−1 for maize, soybean, baked maize tortilla, baked soy‐fortified tortilla, fried maize tortilla and fried soy‐fortified tortilla, respectively. The sensory evaluation showed that the consumers prefer baked tortilla to be salted and fried tortilla to be sugar sweetened.
Effect of lactic acid fermentation of onions (Allium cepa) on the composition of flavonol glucosides
Authors: Bisakowski Barbara , Atwal Avtar S. , Gardner Nancy , Champagne Claude P. 
Published: November 2007

SummaryFermentation of red onions inoculated with Lactobacillus plantarum S1 (starter treatment) resulted in acid production to pH 4.5, after 48 h of incubation at 19 °C, which has proven to be adequate for proper preservation. In the presence of erythromycin (starter + antibiotic), acidification to pH 5.2 resulted, which was similar to that of the uninoculated control. The bacterial population was about 108 CFU mL−1 of brine after 3 days for the three treatments, suggesting that in the starter + antibiotic treatment, the antibiotic effectively suppressed the activity of the starter but not the native flora. Before lactic fermentation, the red onions contained 297.4 mg of total quercetin (Q) per kg wet weight, which consisted of 58.3%, 41.6% and 0.1% in quercetin diglucoside (Qdg), quercetin monoglucoside (Qmg) and free Q, respectively. For the starter treatment, Qdg decreased to 41.8% and 18.3% at 48 and 72 h, respectively, and a substantial amount of free Q had accumulated. The fermentation substantially increased the proportion of Qmg, which may have a positive effect as fractions containing higher ratios of Qmg to Qdg have been reported to have higher antioxidant activity.
Comparisons of different single‐strain starter cultures for their effects on ripening and grading of Beyaz cheese
Authors: Hayaloglu A. A. 
Published: November 2007

SummaryThe performance and relative contribution of four single strains of lactococci (UC317, NCDO763, HP or SK11) as starters for cheese‐making and ripening properties of Beyaz cheeses were compared. Gross composition, secondary proteolysis (water‐soluble, 12% trichloroacetic acid‐soluble, 5% phosphotungstic acid‐soluble nitrogen fractions and total free amino acid contents), lipolysis (acid degree values, ADV) and cheese grading were monitored during 90 days of ripening. Chemical composition of whey samples obtained during cheese‐making were found to be quite similar; however, whey samples obtained from NCDO763 or HP cheeses had the highest and the lowest pH values, respectively (P < 0.05). Acidity and pH developments were low levels in the cheeses made with NCDO763 than those of other cheeses during ripening (P < 0.05), however gross composition of all experimental cheeses were similar during ripening. Water‐soluble, 12% trichloroacetic acid‐soluble, 5% phosphotungstic acid‐soluble nitrogen fractions and total free amino acid contents were significantly influenced by use of different strains of lactococci and cheese age (P < 0.05). However, ADV of the cheeses were not significantly influenced (P > 0.05). The highest concentrations of soluble nitrogen and total free amino acid contents were observed in the cheeses made with NCDO763. The cheeses made with different strains of lactococci showed marked differences in cheese proteolysis during ripening.
Mixed tropical fruit nectars with added energy components
Authors: De Sousa Paulo H. M. , Maia Geraldo A. , De Azeredo Henriette M. C. , De Souza Filho Men de Sá M. , Garruti Deborah dos S. , De Freitas Claisa A. S. 
Published: November 2007

SummaryThe purpose of this work was to develop energy drinks from mixed tropical fruit nectars with added caffeine or guarana. The nectars were formulated from puree blends, consisting of cashew apple, acerola, papaya, passion fruit and guava. Firstly, a mixture design was carried out by varying the puree proportions, in order to establish the most accepted formulation of the mixed nectar. Higher proportions of guava and papaya purees resulted in better acceptance scores, while passion fruit puree impaired the product acceptance. The most accepted formulation was that with the following puree contents: passion fruit, 3.9%; papaya, 5.7%; guava, 5.7%; and acerola, 5.7%. This formulation was defined as the control for the difference‐from‐control sensory tests, conducted to compare the control added with energy components (guarana or caffeine) with the control itself. Although both energy drinks were significantly different from the control, they were well accepted, indicating their potential for being commercialised.
Spinning of protein fibres from blue squat lobster (Cervimunida jhoni) industry by‐products
Authors: Pérez‐Won Mario , Madrid Daniela , Briones Vilbet , Cortés Cecilia , Oliva Mónica , Cortés Pablo , Cifuentes Antonio 
Published: November 2007

SummaryThe fresh whole crustaceans by‐products from blue squat lobster (Cervimunida jhoni) were minced and the protein was solubilised with 0.1 m of NaOH. Then the solution was centrifuged and the supernatant was precipitated using 0.1 m of HCl. The dope was prepared with 4% of protein, solid NaOH and coadjutant (sodium alginate or carragenan). The dope was extruded through the trial‐spinning machine and the fibre was formed. The results showed that the best condition of protein extraction was 90 min and pH 12.5 when 58.4% of protein from whole crustacean by‐products could be extracted. The protein isolate was obtained at pH 4.0. The best fibres were obtained when the ratios protein/NaOH, and protein/coadjutant were 10:1 and 1:1 respectively. Rheological measurements of all dopes exhibited non‐Newtonian behaviour and the experimental data were described by the power law model. The consistency index (k) of the dopes containing carragenan seem to be a parameter to evaluate dope spinnability.
The effect of pH, ethanol volume and acid washing time on the yield of pectin extraction from peach pomace
Authors: Faravash Ram Sanati , Ashtiani Farzin Zokaee 
Published: November 2007

SummaryAn experimental study has been conducted to determine the effects of extraction time and pH variation on the yield of pectin isolation from pomace of peento peaches. Ethanol volume (EV) and pectin solution (extract) evaporation were defined to investigate their influence on the precipitation pH and the yield of pectic substances extraction. The yield rose as a result of the increase in initial pH, time of extraction and EV at pH less than 3.5. In contrast, further increase in pH resulted in a drop in the yield. The maximum yield of pectin extraction, 7.03% ± 0.2%, was obtained at initial pH 2.5, EV of 1.5 and acid washing time of 120 min. In addition, the effect of EV on the degree of esterification (DE) and ash content of extracted pectic substances was determined by FTIR and ashing methods, respectively. Results indicated that EV can affect DE strongly.
Influence of gender and spawning on thermal stability and proteolytic degradation of proteins in Australian red claw crayfish (Cherax quadricarinatus) muscle stored at 2 °C
Authors: Kong Baohua , Xiong Youling L. , Chen Gong , Webster Carl D. 
Published: November 2007

SummaryThermal stability and proteolytic degradation of male (M), nonspawning female (F) and spawning female (SF) red claw crayfish (Cherax quadricarinatus) muscle proteins during refrigerated storage (2 °C) were investigated. The thermal transition temperatures (Tmax) of myosin and actin remained relatively constant during storage, but their enthalpies of denaturation (ΔH) increased, especially in SF samples. SF muscle proteins were more heat‐stable (greater Tmax and ΔH values, P < 0.05) than M and F muscle proteins. Protein degradation occurred in all muscle groups, more rapidly in M and F muscles than in SF muscle. The diminishments of a 69‐kDa component and troponin‐I and the appearance of a 55‐kDa polypeptide represented the most salient proteolytic changes. The results suggested that the spawning status was a more significant factor than gender in affecting the quality of red claw muscle proteins and their changes during refrigerated storage.
Exposure assessment to Sudan dyes through consumption of artificially coloured chilli powders in India
Authors: Mishra Krishn K. , Dixit Sumita , Purshottam Shakendra K. , Pandey Ram C. , Das Mukul , Khanna Subhash K. 
Published: November 2007

SummaryIn view of detection of Sudan dyes in chillies, the Spices Board of India formulated a mandatory testing programme in all chilli consignments exported from India. However, no surveillance data on use and levels of Sudan dyes in domestic chilli products are available in India. Hence chilli powders were monitored to check the magnitude of artificial coloration and the likely exposure assessment of Sudan dyes. Among 800 non‐branded, loose chilli powder samples, over 66% were found to employ artificial colouration while only 33% were free from Sudan dyes. None of the branded chilli powder samples was found to contain Sudan dyes. The maximum content of Sudan I noted was as high as 11.8 mg g−1, which at the rough per capita consumption estimates of 0.5–1.0 g chilli powder per day amounts to an intake of 5.8–11.8 mg of Sudan I. This may lead to unwarranted health consequences, hence regular monitoring of the chilli powder samples is advisable to safeguard the health of unsuspecting consumers.
Anti‐Fenton reaction activity of three taxa of water yam (Dioscorea alata L.)
Authors: Wang Tsu‐Shing , Lii Chong‐Kuei , Chang Jen‐Yun , Kuo Chung‐Ing , Chen Hsin‐Pin 
Published: November 2007

SummaryIn the present study, we compared the anti‐Fenton reaction activity of three taxa of water yam (Dioscorea alata L.): DS2, TN2 and PSY [D. alata L. var. purpurea (Roxb.) M. Pouch]. Anti‐Fenton reaction activity was evaluated by measuring the damage inflicted on calf thymus DNA by copper ions combined with hydrogen peroxide with the use of an ethidium bromide binding assay and agarose gel electrophoresis. We found that extracts of tuber pulp from all three taxa of yam had significant anti‐Fenton reaction activity. The protection pattern of the three tuber pulp extracts was similar to that of EDTA, a typical divalent metal ion chelator, which displayed a significant protection lag‐phase. With the use of thin‐layer chromatography, we found that a common, major ansialdehyde‐sulphuric acid stained spot (possibly a polysaccharide mucilage) with an Rf of 0.09 may be the most likely contributor to the anti‐Fenton reaction activities of the yam tuber extracts investigated. The present study identifies the mechanism of the health benefit of the Dioscorea family. The copper‐chelating and absorbing capability of yam tuber pulp extracts may be useful in functional screening.