bluuebunny/crossref_metadata_2025_split huggingface dataset:
Risk calculation for hyperkalemia in heart failure patients
Authors: Vereijken T. L. J. , Bellersen L. , Groenewoud J. M. M. , Kramers C. 
Published: March 2007

Introduction:  Since it was propagated to use aldosterone inhibition (Aldo i) on top of ACE inhibitors (ACEi) for the treatment of heart failure, the incidence of hospitalization and death because of hyperkalemia has risen. We aimed to develop a model to estimate the risk of hyperkalemia in patients treated for heart failure in a tertiary reference hospital and to identify precipitating factors.Methods:  125 CHF patients were studied retrospectively between January 2002 and April 2006. Thirty of these patients developed episodes of hyperkalemia (K ≥ 5.5 mmol/l). Both groups were compared for possible risk factors for hyperkalemia (age, GFR, NYHA class, diabetes mellitus, ejection fraction and medication use (ACEi, angiotensin receptor blockers, Aldo i)). Moreover it was assessed whether a precipitating factor for the hyperkalemic episode could be identified.Results:  On multivariate logistic regression analysis DM (OR 2.9; 95% CI=1.05–8.3 p=0.041), GFR < 45 ml/min (OR 4.1; 95% CI=1.6–10.5 p=0.004) and NYHA class III–IV (OR 2.4; 95% CI=0.9–6.3 p=0.086) were independently associated with hyperkalemia, whereas age, ejection fraction and medication sort and dose, were not. Based on these ORs a model was designed which could predict hyperkalemia with a sensitivity of 90% and a specificity of 47%. 38% of episodes of hyperkalemia were precipitated by periods of dehydration (diarrhoea, fever) or change of medication, whereas in 62% no precipitating factor could be identified. In all but one hyperkalemic episode there was concomitant transient loss of renal function (i.e rise of creatinin of at least 25%).Conclusion:  We identified kidney function, diabetes mellitus and heart failure class as independent risk factors of hyperkalemia. The model based on these risk factors gives only a modest prediction of hyperkalemia. Moreover, the majority of the hyperkalemic episodes develop without precipitating factor, although the concomitant transient loss of renal function suggest there is unnoticed transient dehydration in these subjects. These findings imply that heart failure patients in a third line reference hospital should be very closely monitored to minimize the risk for hyperkalemia.
TEMPERATURE RELATIONSHIPS AND SOME OTHER CHARACTERISTICS OF THE MICROBIAL FLORA DEVELOPING ON REFRIGERATED BEEF a
Authors: AYRES JOHN C. 
Published: March 2007

SUMMARYGrowth curves were obtained for numbers of organisms surviving on beef stored at 0°, 5°, 10°, 15°, 20° and 25° C. These were related to the development of off‐odor and slime. It was shown that the initial load of organisms determined the time required for development of slime. The critical value for slime production was found to be 6 × 107 organisms or a log value of 7.8. There was a change in slope for the effect of temperature at 0° C when compared with that of 20° C.Comparison was made of the swab, rinse and cut‐section methods of sampling; swab samples were selected as being the most reproducible and most convenient to use.The effect of storage time and temperature on percentages of lipolytic, gelatin liquefying, oxidase producing, chromogenic and fluorescent bacteria was studied. Most of the bacteria on stored meats had lipolytic activity; from one‐third to two‐thirds of the organisms liquefied gelatin. Oxidase production could not be determined accurately. From 4‐20% of the initial population were found to be chromogens but colored colonies were rarely found beyond the fourth day of storage; also, plates stored at temperatures less than 15° C did not yield chromogens. Fluorescent bacteria comprised 10‐25% of the flora throughout storage.Microorganisms isolated from refrigerated beef were classified and it was found that at 10° C or lower the bacteria responsible for production of slime were almost without exception pseudomonads. Various species of Pseudomonas were identified. At 15° C or above, there was approximately an equal incidence of organisms of the genus Micrococcus and Pseudomonas. Other bacteria that were recovered from the sliced meat were Achromobacter, Flavobacterium, Microbacterium, Alcaligenes, Aeromonas, Bacillus, Clostridium and Streptococcus. Species of Penicillium were the most commonly encountered molds, more rarely, Cladosporium, Thamnidium, Mucor, Rhizopus, Aspergillus, Alternaria, and Sporotrichum were found.
SYMPOSIUM: Immobilized Enzymes in Food Systems
Authors: HULTIN H. O. 
Published: March 2007

ABSTRACTSImmobilized multienzymic systems are responsible for the high efficiency of many physiological reaction sequences carried out in living cells. Chemical and physical means for artificially immobilizing enzymes presents the opportunity for duplicating this efficiency for use in processing operations. Such artificially immobilized enzymes also serve as useful model systems for studying the properties of physiological multi‐enzymic sequences. Factors characteristic of the immobilized multi‐enzymic state are described. Comparisons are made between immobilized multi‐ and single‐enzyme systems and between immobilized and soluble multi‐enzymic ones.
SYMPOSIUM: Immobilized Enzymes in Food Systems
Authors: STANLEY WILLIAM L. , OLSON ALFRED C. 
Published: March 2007

ABSTRACTSThe advantages and disadvantages of three general systems for immobilizing enzymes (adsorption, entrapment and covalent bonding) are discussed with emphasis on practicality for food processing applications. Only covalent bonding results in complete fixation. For economy and simplicity, adsorption has many advantages but composition of feeds may cause excessive enzyme loss. The combination of adsorption on a phenol‐formaldehyde resin with covalent crosslinking with glutaraldehyde is described for immobilizing lactase and advantages are discussed.
SYMPOSIUM: Immobilized Enzymes in Food Systems
Authors: LEE YOON Y. , TSAO GEORGE T. 
Published: March 2007

ABSTRACTSIntrinsic kinetics of an immobilized enzyme can be different from that of soluble enzyme due to changes of the macromolecule caused by immobilization. Also transport of substrate to enzymic sites on the inert support creates a hindrance to overall reaction. Such diffusional effects on immobilized enzyme reactions were analyzed in terms of effectiveness factor and film factor employing the theories developed earlier in heterogeneous catalysis. The pore diffusion effect in the design of an integral reactor was analytically treated. A brief discussion was given to the diffusional effects in relation to common kinetic studies of immobilized enzymes.
MERCURY CONTENT OF SOME FOODS
Authors: GOMEZ M. I. , MARKAKIS P. 
Published: March 2007

ABSTRACTSA survey was conducted on the total mercury content of approximately 40 foods, including dairy, poultry, meat and fishery products, cereals, fruits and vegetables, bread and sugar, primarily produced in Michigan. Wet acid digestion and atomic absorption photometry were used in the analyses. The mercury content of most products ranged from less than 0.01 to 0.03 ppm. Fish carried generally higher concentrations of mercury, but no sample exceeded the FDA safety guideline of 0.5 ppm.
FRENCH FRIED POTATOES: FACTORS AFFECTING YIELDS MEASURED AS SERVINGS PER 100 LB OF FROZEN PRODUCT
Authors: ZAK JANUSZ M. 
Published: March 2007

ABSTRACTSThe relationship between limpness, sizing and par‐fried solids of French fried potatoes and their effect on the number of servings obtained per 100 lb of frozen product in the volumetric type of operations (fast food chain outlets) was investigated. French fried potatoes, shoe‐string style, which had good sizing and limpness yielded more servings than the ones with poor sizing and limpness. The level of solids in the frozen potatoes had no effect on the number of servings obtained, although it did affect the weight of an individual serving.
MICROBIAL QUALITY OF DEHYDRATED ONIONS
Authors: FIRSTENBERG RUTH , MANNHEIM CHAIM H. , COHEN AYALA 
Published: March 2007

ABSTRACTSA reliable indicator for microbial quality of dehydrated onions was sought and the effect of brine treatment of onions on final microbial counts was investigated. Enterococci were found to be a better index for microbial contamination in dehydrated onions than coliforms: they multiplied at a slower rate on raw onions and were much more resistant to the process and in storage. In dehydration experiments carried out in the laboratory and in industrial lines it was found that dipping or fluming of onions prior to dehydration in 2–4% salt solutions improved their total counts ca 12‐fold and coliform counts about 32‐fold. The fungi counts of dried onions could be reduced by treating whole onions with saturated steam prior to dehydration.
HEAT TRANSFER FROM CONDENSING STEAM TO VEGETABLE PIECES
Authors: LING C.‐C. A. , BOMBEN J. L. , FARKAS D. F. , KING C. J. 
Published: March 2007

ABSTRACTSVegetable pieces were suspended in a vertical 3 in. glass pipe through which steam passed at known temperature, pressure and velocity, and the center temperature of the piece was measured. Thc values for center temperature vs. time were used to estimate the surface heat transfer coefficient using Gurney‐Lurk charts. The volume of noncondensable gas in the vegetable affected the overall heat transfer coefficient. Reducing the volume of gas in the vegetable by vacuum degassing prior to heating increased the rate of center temperature rise, while increasing the volume of gas prior to heating by exposing the vegetable piece to nitrogen at 1500 psig decreased the rate. Steam velocities in the range of 0.1–2.6 ft/sec did not measurably affect the heating rate. However, when the velocity was increased further by using a nozzle, the rate of center temperature rise was increased.
EXTERNAL COLOR AS A MATURITY INDEX OF PAPAYA FRUITS
Authors: PELEG M. , BRITO L. GÓMEZ 
Published: March 2007

ABSTRACTSFreshly harvested Carica papaya fruits were classified according to the maximum intensity of yellow coloring on the peel with a Hunterlab Color Difference Meter. It was found that the major part of the fruits having b values exceeding 20 units matured normally within 5–7 days of storage, while the major part of the fruits having maximum b values between 18 and 20 Hunter b units matured normally within 8–10 days. The majority of fruits having maximum b values less than 18 units did not ripen normally. No correlation existed between the total soluble solids content, the texture strength, the internal color development and the external yellow coloration of the peel during storage. A method of grading the state of maturity of papaya is suggested based on three parameters: total soluble solids, texture strength and internal color intensity.
LIPID‐PROTEIN INTER ACTION DURING AQUEOUS EXTRACTION OF FISH PROTEIN: MYOSIN‐LIPID INTERACTION
Authors: SHENOUDA SOLIMAN Y. K. , PIGOTT GEORGE M. 
Published: March 2007

ABSTRACTSPresent results of model system experiments to determine whether or not the fish lipid interacts with myosin and which groups of lipids are responsible for this interaction. Studies of the effects of aging, heating and air denaturation (foam formation) on the formation of these lipoprotein complexes are also reported.
CALCULATION OF TEMPERATURE MEASUREMENT ERRORS IN THERMOCOUPLES IN CONVECTION HEATING CANS
Authors: PACKER G. J. K. , GAMLEN J. L. B. 
Published: March 2007

ABSTRACTSHeat conduction along a wire and heat transfer to a wire from liquid in a can during heating and cooling in a retort are considered. Equations are derived for calculation of the temperature error, which is expressed as a fraction of the difference between the liquid and retort temperatures. Dimensionless numbers are defined for heat conduction along the wire and for heat transfer from the liquid to the wire. Graphs of temperature error are presented in terms of these dimensionless numbers which enable the reader to rapidly determine the error for several points along the wire. A method is also given for correction of the “lag factor” (j)in process calculations.
REVERSE OSMOSIS CONCENTRATION OF CARBOHYDRATE SOLUTIONS: PROCESS MODELLING AND COSTING
Authors: PEELER J. P. K. , SITNAI O. 
Published: March 2007

ABSTRACTSCosts have been determined, by means of a mathematical model, for batchwise dewatering of dilute carbohydrate solutions using reverse osmosis. The concept of plant design was based on multiple parallel units comprising a number of tubular modules connected in series. Major operating parameters examined were the initial feed concentration, final concentration, operating pressure and the number of modules in series. Costs, in terms of per m3 of water removal, are presented for a basic feed capacity of 140m3 per day.
MICROORGANISMS FROM OIL PALM TREE (Elaeis guineensis) TAP HOLES
Authors: FAPARUSI S. I. 
Published: March 2007

ABSTRACTSIn the study of microorganisms from oil palm tree (Elaeis guineensis) tap holes, 12 yeasts, 18 bacteria and 6 mould species were isolated. On the average half of these microfloral species were also cultured from the palm sap obtained from the tap holes. Observations of microfloral population changes during the period of tapping indicate that sap yield began to fall as soon as bacteria and yeast populations each reached 108 per gram of tissue.
ACCEPTABILITY OF SALTINE CRACKERS CONTAINING COTTONSEED PROTEIN PRODUCTS
Authors: STAATS LORRAINE G. , TOLMAN NANCY M. 
Published: March 2007

ABSTRACTSSaltine‐type crackers containing cottonseed products had two to three times as much protein as unfortified crackers and received acceptable ratings from a six‐member taste panel both when fresh and after up to 21 days of storage. Deglanded concentrate, glandless concentrate and storage isolate were substituted for 25, 30 and 35% of the weight of the flour in the recipe. Moisture changes, breaking strength, count‐per‐pound and height of samples were determined. The two concentrates were found to be more acceptable to the taste panelists than the isolate, and could be used to fortify snack crackers.
PENTANE FORMATION AND RANCIDITY IN VEGETABLE OILS AND IN POTATO CHIPS
Authors: WARNER K. , EVANS C. D. , LIST G. R. , BOUNDY B. K. , KWOLEK W. F. 
Published: March 2007

ABSTRACTSPentane formation during initial stages of autoxidation is indicative of rancidity in aged vegetable oils and potato chips. Pentane in the headspace gas of oils and chips was measured by gas chromatography. An 18‐member taste panel evaluated the samples for development of rancid odors and flavors. Significant linear correlations were obtained between the amount of pentane developed and the number of rancid descriptions. Samples needed only 0.08 ppm pentane in the headspace to be described as rancid by 90% of the panel. Both oils and chips were more stable to the development of pentane as the linoleate content and the iodine value decreased.
CONDITIONS FOR THE AUTOLYSIS OF ALPHA‐GALACTOSIDES AND PHYTIC ACID IN CALIFORNIA SMALL WHITE BEANS
Authors: BECKER ROBERT , OLSON ALFRED C. , FREDERICK DORIS P. , KON SAMUEL , GUMBMANN MICHAEL R. , WAGNER JOSEPH R. 
Published: March 2007

ABSTRACTSThe conditions for the autolysis of stachyose, raffinose and phytic acid in California small white beans were determined. It was found that initially the beans contain about 3.7% stachyose, 0.4% raffinose and no detectable verbascose. Optimum conditions for autolysis of these sugars are pH 5 and 45–65°C. Approximately 30% of the sugars are hydrolyzed in 9 hr, 50% in 24 hr and 70% in 48 hr. Disappearance of the oligosaccharides is accompanied by corresponding increases in galactose and sucrose. Other changes occur during incubation, including the hydrolysis of phytic acid with the production of inorganic phosphate and inositol. Optimum conditions for the production of inorganic phosphate and inositol are pH 5 and 35–45°C. When fed to rats incubated preparations of beans produced less hydrogen than nonincubated preparations.
FOOD USE OF SOYBEAN 7S AND 11S PROTEINS High Temperature Expansion Characteristics of Gels
Authors: SAIO KYOKO , SATO IWAO , WATANABE TOKUJI 
Published: March 2007

ABSTRACTSHigh temperature expansion characteristics of soybean gels coagulated with calcium salt or HCI were studied. Results show: (1) that the high ionic strength and slight alkaline or acidic range of buffer in which the gels were immersed, promoted expansion characteristics of gels; (2) the higher ratio of 11S to 7S protein in the gels resulted in higher expansion; and (3) presence of sodium sulfite prevented gels from expansion. The binding forces attributed to construct gels before and after expansion are discussed based on studies of expansion characteristics of gels in different conditions and on solubility of gels with 2‐mercaptoethanol and sodium dodecyl sulfate.
CELLULASE ACTIVITY IN PEACHES DURING RIPENING
Authors: HINTON D. M. , PRESSEY R. 
Published: March 2007

ABSTRACTSCellulase activity and fruit firmness were studied during ripening of freestone peaches. There was very little cellulase activity in mature green peaches, but it increased during tree and postharvest ripening. The greatest increase in the enzyme activity occurred before the fruit began to soften. The data suggest that cellulase working in conjunction with other hydrolytic enzymes could play a vital role in the softening of peaches during ripening.
NONVOLATILE ACIDS IN LYCHEE
Authors: CHAN HARVEY T. , KWOK SIMON C. M. 
Published: March 2007

ABSTRACTSThe nonvolatile acids were extracted from lychee, separated by TLC and identified as levulinic, malic and citric. GLC of the methyl esters of the acids confirmed the presence of levulinic, malic and citric acids and revealed traces of lactic, malonic, fumaric and succinic acids. GLC of the TMS derivatives of the acids confirmed the presence of succinic, malic, levulinic and citric acids and revealed the presence of phosphoric and glutaric. Quantitative analysis by GLC showed that malic was the most abundant acid in lychee; other acids occurred in much lower quantities.
NUTRITIONAL AND COMPOSITIONAL CHANGES IN DEHYDRO‐IRRADIATED SHRIMP
Authors: SRINIVAS H. , VAKIL U. K. , SREENIVASAN A. 
Published: March 2007

ABSTRACTSNutritional and compositional changes in dehydro‐irradiated shrimp have been studied and compared with those in samples processed by conventional procedures. No changes in proximate constituents are observed due to radiation treatment, though blanching causes some loss in total proteins. Losses in B vitamins due to radiation are much less than those due to blanching and partial drying. Radiation‐induced losses can be minimized by packing the samples in vacuum or nitrogen atmosphere prior to irradiation. A progressive loss up to 22% of B vitamins is observed in processed shrimp during 3 months storage at ambient temperature. No losses in total amino acids or in available lysine are observed in irradiated samples, while thermal treatment results in some losses. In vitro enzymic digestibility of shrimp protein is increased by radiation treatment.
PROTEOLYTIC ACTIVITY OF Pseudomonas perolens AND EFFECTS ON PORCINE MUSCLE
Authors: BUCKLEY D. J. , GANN G. L. , PRICE J. F. , SPINK G. C. 
Published: March 2007

ABSTRACTSChanges in the solubility of the primary muscle proteins attributable to the presence and growth of Pseudomonas perolens were increases in the extractability of myofibrillar and nonprotein nitrogen components at the expense of the sarcoplasmic and stroma proteins. Initiation of the production of high levels of proteolytic enzyme by Pseudomonas perolens in inoculated pork occurred concurrently with a rapid rise in pH and the peak of the bacterial growth curve. Incubation of porcine muscle at 3°C with or without bacterial cells resulted in minor ultrastructural changes. The purified proteolytic enzyme extract produced by Pseudomonas perolens appeared to cause the removal of the Z line and M line after as little as 4 days incubation. Fragmentation of the myofibrils and disintegration of actin filaments was evident after 8 days. Those samplcs containing bacterial cells exhibited varying degrees of ultrastructural damage after 8 days incubation. Localized disruption of myofibrils was observed and may have been due to localized growth or enzyme claboration of bacterial cells.
ADENOSINE 3′,5′‐CYCLIC MONOPHOSPHATE IN NORMAL PORCINE MUSCLES
Authors: ONO K. , WOODS O. R. 
Published: March 2007

ABSTRACTSAs part of a study to define the etiology of pale, soft and exudative pork and porcine stress syndrome, some properties of cyclic AMP, a compound which mediates the action of epinephrine, were studied. Results show that cyclic AMP is uniformly distributed in hog skeletal muscles both within and between muscles and is unstable at 2° but stable at ‐ 20°C and below. Under the conditions of the experiments, no simple relationship is obvious between rate of glycogen breakdown and concentration of cyclic AMP.
THE EFFECT OF BACTERIAL FERMENTATION ON PROTEIN SOLUBILITY IN A SAUSAGE MODEL SYSTEM
Authors: KLEMENT J. T. , CASSENS R. G. , FENNEMA O. R. 
Published: March 2007

ABSTRACTSThe solubilities of myofibrillar and sarcoplasmic proteins were studied in response to bacterial fermentation in a simplified system. As pH decreased from 7.4 to 4.6, the solubility of the myofibrillar fraction decreased 60% and that of sarcoplasmic proteins decreased 40%; solubility of sarcoplasmic proteins previously adjusted to 0.67M NaCl decreased 50%. Sarcoplasmic proteins with and without added NaCl were more susceptible to insolubilization from heat than were the myofibrillar proteins. The myofibrillar preparation showed a marked increase in nonprotein nitrogen during fermentation whereas the sarcoplasmic fraction exhibited only a small incrcase in nonprotein nitrogen.
PROPERTIES OF A FERMENTED, SEMIDRY TURKEY SAUSAGE DURING PRODUCTION WITH LYOPHILIZED AND FROZEN CONCENTRATES OF Pediococcus cerevisiae
Authors: KELLER J. E. , ACTON J. C. 
Published: March 2007

ABSTRACTSTurkey sausage mixes utilizing breast, thigh and skin tissues were inoculated with either lyophilized or frozen concentrate starter cultures of Pediococcus cerevisiae. Main phases of production were examined to determine where and at what rate compositional, microbial and physical changes occur. Fermentation of the sausages was more rapid with the frozen concentrate (6–8 hr lag phase) than with the lyophilized culture (12–14 hr lag phase), as determined by the rates of pH reduction and lactic acid production. The sausage meat waterholding capacity during fermentation using either culture form showed a minimum at pH 5.0, the approximate isoelectric point of major muscle proteins. During heat processing to 71°C internally, counts of total viable bacteria and lactic acid bacteria were reduced by 5 log cycles. Changes in concentrations of chemical components (protein, fat, moisture, salt) and shear force values during the drying phase were highly correlated with the amount of shrinkage and moisture removed. A semidry product was attained in 10–12 days.
ENUMERATION OF THERMALLY STRESSED Staphylococcus aureus MF 31
Authors: GRAY RODNEY J. H. , GASKE MARGARET A. , ORDAL Z. JOHN 
Published: March 2007

ABSTRACTSProcedures used to enumerate microorganisms in food should detect all viable organisms present, regardless of their physiological state. Several currently recognized procedures were unable to satisfactorily enumerate thermally stressed cells of Staphylococcus aureus. After heating cells at 52°C in 100 mM potassium phosphate buffer pH 7.2, the cells were enumerated by comparative platings on both selective and nonselective media and by a most probable number technique (MPN). All media produced similar counts of unheated cells. When heated cells were enumerated by plating on selective media, productivity varied with the degree of stress imposed and the particular medium used. Baird‐Parker's medium enumerated normal and stressed cells equally well. When stressed cells were inoculated into trypticase soy broth + 10% NaCl the plate count on the nonselective medium decreased and approached that of the selective medium. After an extended lag the counts then increased in a parallel manner.