bluuebunny/crossref_metadata_2025_split huggingface dataset:
Texture and Chemical Characteristics of Soy Protein Meat Analog Extruded at High Moisture
Authors: Lin S. , Huff H.E. , Hsieh F. 
Published: July 2006

ABSTRACT:The relationships among extruder responses, texture, and protein solubility of soy protein meat analogs were studied. Soy protein isolate and wheat starch at 9:1 ratio were extruded at 60%, 65%, and 70% moisture contents and 137.8, 148.9, and 160°C cooking temperatures. The results showed that moisture content was a more important factor on the overall product texture than cooking temperature. Lower moisture content resulted in higher die pressure, harder texture, and lower total protein solubility. At a fixed moisture content, a higher cooking temperature resulted in a softer and less chewy product but only slightly changed the protein solubility. According to partial least square regression, the data from Texture Profile Analysis, protein solubility, and extruder responses correlated well and could be used to predict each other.
Volatiles and Oxidative Changes in Irradiated Pork Sausage with Different Fatty Acid Composition and Tocopherol Content
Authors: Jo C. , Ahn D.U. 
Published: July 2006

ABSTRACT:Aerobic‐packaged sausage irradiated at 4.5 kGy had higher (P < 0.05) 2‐thiobarbituric acid reactive substances (TBARS) than those irradiated at 0 or 2.5 kGy at 0‐d storage. Generally, TBARS of aerobic‐ or vacuum‐packaged sausage prepared with lard were higher (P < 0.05) than those of sausage prepared with flaxseed oil or corn oil. The amount of 1‐heptene and 1‐nonene increased (P < 0.05) with increased irradiation doses. Aldehydes, ketones, and alcohols were not influenced by irradiation at 0‐d storage. However, irradiation accelerated lipid oxidation and increased the amount of aldehydes, ketones, and alcohols in aerobic‐packaged sausage during storage. The tocopherol content in the sausage influenced (P < 0.05) production of volatiles at different levels of unsaturated fatty acids.
Exogenous Polyamines and Gibberellic Acid Effects on Peach (Prunus persica L.) Storability Improvement
Authors: Martínez‐Romero D. , Valero D. , Serrano M. , Burló F. , Carbonell A. , Burgos L. , Riquelme F. 
Published: July 2006

ABSTRACT:Peaches (Prunus persica L., cv. Babygold 6) harvested at the stage of commercial ripening were pressure‐infiltrated with putrescine (1 mM) or GA3 (100 mg L‐1) and then stored at 2°C for 14 d. Both treatments increased fruit firmness, putrescine‐treated peaches being significantly firmer than control ones. Treatments were also effective in reducing the susceptibility of the fruit to be damaged by mechanically compression with lower volume and surface of the damage zone. Ethylene emission and the respiration rate were reduced in treated fruits, which reflects a delay of the ripening process. The effects of the mechanical stress could be related to increased spermidine levels, rather than ethylene emission and respiration rate during storage.
Comparison Of Air‐blast And Pressure Shift Freezing On Norway Lobster Quality
Authors: Chevalier D. , Sentissi M. , Havet M. , Bail A. Le 
Published: July 2006

ABSTRACT:Pressure shift freezing (PSF, 200 MPa, –18 °C) of whole Norway lobster was compared with air‐blast freezing and with pressurized samples (200 MPa, 5 °C) without freezing for its effect on the quality in texture, structure, water, and salt soluble protein extractabilities. For the pressurized Norway lobster meat either with PSF or without freezing, toughness increased while salt soluble protein extractability decreased. Conversely, air‐blast freezing did not affect the textural quality of the meat. Scanning electron micrographs showed that PSF yielded smaller ice crystals than air‐blast freezing.
Nondestructive Methods to Evaluate Maturity Level of Oranges
Authors: Olmo M. , Nadas A. , García J.M. 
Published: July 2006

ABSTRACT:The maturity on the tree and the ripening during postharvest of 2 orange varieties (Citrus sinensis, cvs. Lanelate and Valencia) were evaluated, using 3 methods: the ratio soluble solids/titratable acidity (Maturity Index); the firmness, by hand densimeter, and the skin color with a portable colorimeter. The values of Color Index (1000a*/L*b*) and firmness complement each other for defining the maturity of tree fruit. Color and Maturity Indices are not correlated with time or weight losses during storage (8 °C) or with shelf life (20 °C). Firmness and weight loss are significantly (P < 0.05) correlated with each other, and both of them independently of each other, with postharvest time.
Enrichment of Genistein in Soy Protein Concentrate with b‐glucosidase
Authors: Pandjaitan N. , Hettiarachchy N. , Ju Z.Y. 
Published: July 2006

ABSTRACT:Genistein has been reported to have the most potent anticarcinogenic effect among isoflavones. Conversion of genistin in the glucoside form to genistein in the aglucone form by a b‐glucosidase enzyme hydrolytic activity during soy protein concentrate (SPC) preparation was evaluated. The optimum conditions for the conversion of genistin to genistein were pH 5.0, 50 °C incubation temperature, 2 units of enzyme/g of soy flour, 1 h incubation period, and 1:10 (w/v) defatted soy flour to water ratio. Under these conditions, 1.214 mg/g genistein were obtained in SPC and is significantly (p < 0.05) higher than the genistein content in SPC prepared under similar conditions without enzyme addition (0.845 mg/g).
Pore Structure of Coffee Beans Affected by Roasting Conditions
Authors: Schenker S. , Handschin S. , Frey B. , Perren R. , Escher F. 
Published: July 2006

ABSTRACT:Hot‐air roasting of coffee beans not only forms color and flavor compounds but also leads to a complete alteration of the bean microstructure. The resulting pore structure controls mass transfer phenomena during roasting and storage. The principal objective of the present project was to investigate the influence of different roasting conditions on volume increase and pore‐structure development. Coffee beans were roasted in 2 different, well‐defined roasting processes to equal degree of roast. Volumetry, mercury porosimetry, and electron microscopy were employed to study structural product properties. The roasting conditions were found to have a major impact on microstructure. High‐temperature roasted coffees had greater bean volume, pore volume and larger micropores in the cell walls as compared to low‐temperature roasted beans.
Ultrasonic Spectroscopy Study of Salad Dressings
Authors: Chanamai R. , Alba F. , McClements D.J. 
Published: July 2006

ABSTRACT:Ultrasonic velocity and attenuation spectra (1 to 100 MHz) of salad dressings with different disperse phase volume fractions (φ= 0 to 0.394) and mean droplet radii (0.3 to 0.6 μm) were measured at 25 °C. There were significant differences between the experimental measurements and theoretical predictions due to droplet flocculation. The measured attenuation coefficient was lower than expected at low frequencies because of thermal overlap effects, but it was greater than expected at high frequencies because of scattering. These deviations could be accounted for using an effective medium theory. Results suggest that ultrasonic velocities at 14 MHz were independent of droplet size and could be used to measure droplet concentration of salad dressings.
Keeping Quality of Sea‐Frozen Thawed Cod Fillets on Ice
Authors: And E. Martinsdóttir , Magnússon H. 
Published: July 2006

ABSTRACT:The objective was to evaluate the suitability of sea‐frozen, thawed cod fillets for the “chilled” seafood market. Fillets were kept frozen for 17 mo. After thawing, fillets were kept iced and at 4°C. Microbiological research on fillets showed higher initial numbers in post‐rigor than pre‐rigor fillets. Pre‐rigor fillets were judged fresher after 2 mo of storage compared to post‐rigor. With longer freezer storage, lower initial freshness scores were obtained, and formation of trimethylamine in thawed fillets was slowed. Thawed fillets frozen prior to rigor merited higher scores for freshness than fillets frozen post‐rigor. This difference decreased with prolonged freezer storage. The results strongly indicate that fillets should be frozen pre‐rigor.
Investigation of Cornmeal Components Using Dynamic Vapor Sorption and Differential Scanning Calorimetry
Authors: Teoh H.M. , Schmidt S.J. , Day G.A. , Faller J.F. 
Published: July 2006

ABSTRACTDegermed cornmeal, native starch, and corn gluten meal were individually extruded. DVS technology was used to produce isotherms and to condition extrudates to a constant moisture for Tg analysis. The DVS method results are compared to a PEC method. DSC was used to determine Tg. Isotherm and Tg data for starch and corn gluten meal were used to predict cornmeal snack sorption and Tg behavior.The Tg for extruded cornmeal, dent starch, and corn gluten meal at 18.5%db moisture content were 46.2, 49.4, and 12.7 °C, respectively. This suggests that the polymeric fractions of cornmeal (starch, protein) contribute to the Tg of cornmeal approximately based on the weight fraction of each polymer.
Creaming Stability of Oil‐in‐Water Emulsions Formed with Sodium and Calcium Caseinates
Authors: Srinivasan M. , Singh H. , Munro P.A. 
Published: July 2006

ABSTRACTCreaming stability of emulsions formed with calcium caseinate, determined after storage of emulsions at 20 °C for 24 h, increased gradually with an increase in protein concentration from 0.5% to 2.0%; further increases in caseinate concentration had much less effect. In contrast, the creaming stability of sodium caseinate emulsions showed a decreased with an increase in protein concentration from 0.5% to 3.0%. Confocal laser micrographs of emulsions formed with >2% sodium caseinate showed extensive flocculation of oil droplets with the appearance of a network structure. However, emulsions formed with calcium caseinate or emulsions formed with low concentrations of sodium caseinate (0.5% and 1.0%) were homogenous with no sign of flocculation.
Antioxidant and Antimutagenic Activity of Dietary Chlorophyll Derivatives Determined by Radical Scavenging and Bacterial Reverse Mutagenesis Assays
Authors: Ferruzzi M.G. , Böhm V. , Courtney P.D. , Schwartz S.J. 
Published: July 2006

ABSTRACT: In vitro antioxidant and antimutagenic activity of dietary chlorophyll derivatives was assessed. Antioxidant activity was determined by the ability of each compound to scavenge the long‐lived free radicals 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) and 2,2′‐azinobis‐(3‐ethylbenzothiazoline‐6‐sulfonate) (ABTS+). Antimutagenic activity was assayed with a modified microscreen bacterial reverse mutagenicity assay using Salmonella typhimurium TA100 and benzo[a]pyrene as the tester strain and mutagen respectively. Derivatives of chlorophyll a were found to be more effective radical quenchers than those of chlorophyll b. Furthermore, metal‐free derivatives such as chlorins, pheophytins, and pyropheophytins exhibited significantly lower antiradical capacity than metallo‐derivatives such as Mg‐chlorophylls, Zn‐pheophytins, Zn‐pyropheophytins, Cu‐pheophytina, andCu‐chlorophyllins. Both metal‐free and metallo‐chlorophyll derivatives demonstrated similar dose‐dependent inhibitory activity against B[a]P induced mutagenesis. These results demonstrate that dietary chlorophyll derivatives prevalent in both fresh and processed foods and dietary supplements have antioxidant and antimutagenic activities.
Influence of Raw Fish Quality on Some Physicochemical and Microbial Characteristics as Related to Ripening of Salted Anchovies (Engraulis encrasicholus L)
Authors: Hernandez‐Herrero M.M. , Roig‐Sagues A.X. , Lopez‐Sabater E.I. , Rodriguez‐Jerez J.J. , Mora‐Ventura M.T. 
Published: July 2006

ABSTRACT:Influence of raw fish quality on the sensorial, physicochemical, and microbiological characteristics as related to ripening of salted anchovies has been studied. Raw fish remained iced for 4 d and samples were periodically taken for processing following traditional methods on d 0 (Extra: high quality fish), 2 (A: medium quality fish) and 4 (B: inedible as human food). The enzymatic activity is not suppressed when the ripening period is completed and alkaline proteinase activity dominates. No statistical differences were observed in the sensory assessment and in the majority of physicochemical and microbiological data obtained during the ripening process. However, differences are observed when raw material is of grade C (low quality fish), especially in the proteinase activity at pH 9.
Effects of Transglutaminase on SDS‐PAGE Patterns of Wheat, Soy, and Barley Proteins and their Blends
Authors: Basman A. , Köksel H. , Ng P.K.W. 
Published: July 2006

ABSTRACT:Transglutaminase (TG) catalyzes the formation of nondisulfide covalent crosslinks between pep‐tide‐bound glutaminyl residues and ε‐amino groups of lysine residues in proteins. TG can be used for polymerizing proteins from 1 or more sources through formation of intermolecular crosslinks. This study investigated, by sodium dodecyl sulfate‐polyacrylamide gel electrophoresis, polymers created by the action of TG on proteins of wheat, soy, barley, wheat‐soy, and wheat‐barley blends. Electrophoretic results showed that with increasing incubation time, the crosslinking reaction is substantially increased, with progressive decrease or disappearance of some protein monomers. Densitometric results showed that soy proteins were the best substrates of TG while barley and wheat proteins were similar in reactivity.
Production of Off‐Odor Volatiles from Liposome‐Containing Amino Acid Homopolymers by Irradiation
Authors: Ahn D.U. , Lee E.J. 
Published: July 2006

ABSTRACT:Irradiation not only generated many new volatiles but also destroyed some volatiles already present in nonirradiated amino acid homopolymer‐in‐liposome systems. The amounts of some volatiles greatly increased, but others significantly decreased after irradiation. The majority of newly generated and increased volatiles by irradiation were sulfur compounds, indicating that sulfur amino acids are the most susceptible to changes by irradiation. More than one site in amino acid side chains was labile to free radical attack, and many volatiles were produced by the secondary chemical reactions after the primary radiolytic degradation of side chains. Although nonirradiated samples also produced some sulfury notes, irradiated samples produced much a stronger and astringent sulfury odor than nonirradiated samples.
Modeling of Hexanal Sorption Kinetic in an Aldehydes Scavenger Film Intended for Food Packaging Applications
Authors: DelNobile M.A. , Buonocore G.G. , Fava P. , Piergiovanni L. 
Published: July 2006

ABSTRACT:A mathematical model aimed to predict the hexanal sorption kinetic into an aldehyde scavenger film is presented. The proposed model is based on the assumption that the sorbed hexanal molecules are in part randomly dispersed into the polymeric matrix and in part chemically bonded to the polymeric matrix. To validate the model hexanal sorption kinetics were determined at 25°C and at 3 different hexanal activity. The proposed model satisfactorily fits the experimental data suggesting that hexanal absorption by the active film is a complex phenomenon involving both chemical reaction and physical reversible absorption.
Tomographic Techniques for Measuring Fluid Flow Properties
Authors: Choi Y.J. , Mccarthy K.L. , Mccarthy M.J. 
Published: July 2006

ABSTRACT:Experimental fluid velocity profiles can be readily obtained by using tomographic techniques. Combining measurements of a fluid velocity profile with a simultaneous pressure drop permits the evaluation of rheological properties. In order to control a process and to assure product quality, it is useful to monitor the rheological properties in‐line or on‐line. Two tomographic techniques, magnetic resonance imaging (MRI) and ultrasonic Doppler velocimetry (UDV), were used to obtain velocity profiles for a 65.7 °Brix corn syrup solution and a 4.3 °Brix tomato juice. The UDV technique provided velocity profiles that compared well with the MRI method. For the corn syrup, the shear viscosity of 1.37 Pa‐s (UDV) and 1.51 Pa‐s (MRI) agreed well with the offline measurement of 1.57 Pa‐s. The tomato juice was best characterized as a Bingham plastic fluid. The yield stress ranged from 4.44 Pa to 4.70 Pa, which matched well with the off‐line value of 4.50 Pa. The strengths and limitations of both techniques are presented.
Rheological Characteristics of Pimento Purée: Theoretical Interpretation
Authors: Cepedaand E. , Gómez R. 
Published: July 2006

ABSTRACT:Rheological characteristics of pimento purée were investigated at different temperatures (5 to 40 °C). The purée serum was a cloudy liquid (0to40 μm particles) with Newtonian behavior, and flow activation energy of 25.9 kJ/ mol. The power law model was applied to fit the pseudoplastic behavior of pimento purée. The activation energy for flow, evaluated with the Arrhenius‐Guzman equation, was low and depended on the variety. A modified Krieger‐Dougherty model with 2 parameters was proposed to describe the effect of wet pulp fraction on the relative viscosity. In the semi‐empirical model, the colloidal contribution to the viscosity at low shear rate and the parameter variations with the shear rate were considered.
Growth, Viability and Activity of Bifidobacterium spp. in Skim Milk Containing Prebiotics
Authors: Bruno F.A. , Lankaputhra W.E.V. , Shah N.P. 
Published: July 2006

ABSTRACT:Growth, activity and mean doubling time (Td) of five Bifidobacterium species in the presence of four types of prebiotics, and concentrations of acetic and lactic acids were determinted during fermentation and after 4 weeks of refrigerated storage. The Td was lowest for B. animalis with raftilose and inulin. Retention of viability of bifidobacteria was greatest with hi‐amylose corn starch (hi‐maize). The average pH of skim milk at the end of 4 wks storage averaged 4.34 (for B. animalis with raftilose) to 4.07 (for B. longum with inulin). The highest levels of acetic acid and lactic acid were produced by B. pseudolongum with lactulose and B. infantis with lactulose, respectively.
At What Temperatures Do Consumers Like to Drink Coffee?: Mixing Methods
Authors: Lee H.S. , O'Mahony M. 
Published: July 2006

ABSTRACT:Three hundred consumers were required to mix a hot and a cooler coffee together until it was at a desired temperature for drinking. They added creamer and sweetener to taste. In a 2nd experiment, 108 consumers performed the same experiment with black coffee only, but repeated it using different coffee strengths. In all experiments, the chosen mean preferred temperature for drinking was around 60 °C (140 °F). Black coffee drinkers chose a slightly higher mean temperature than drinkers with added creamer, and they also chose a slightly lower mean temperature when the flavor was stronger. In all cases, consumers tended to choose, on average, temperatures for drinking coffee that were above the oral pain threshold and the burn damage threshold.
Essential Oils of New Pigmented Citrus Hybrids: Citrus sinensis L. Osbeck x C clementina Hort. ex Tanaka
Authors: Ruberto G. , Rapisarda P. 
Published: July 2006

ABSTRACT:The chemical composition of the essential oils of 2 new pigmented Citrus hybrids (Omo‐6 and Omo‐12) was studied by gas chromatography‐mass spectrometry (GC‐MS). The hybrids were obtained by crossbreeding the orange Citrus sinensis (L.) Osbeck cultivar‘Moro’ and clementine Citrus clementina Hort. ex Tanaka cultivar‘Oroval’. Seventy‐eight components were fully characterized and grouped in five classes (monoterpene hydrocarbons, oxygenated monoterpenes, sesquiterpenes, aliphatic alcohols and ethers, and aliphatic aldehydes) for an easier comparison of the oils with parents and those of 2 previously analyzed hybrids (Omo‐15 and Omo‐31) from the same crossbreeding procedure.
Cold Meat Cuts: Effect of Retail Light on Preference
Authors: Barbut S. 
Published: July 2006

ABSTRACT:The effects of 3 commercial light sources on the appearance of roast beef, ham, and cooked chicken breast were investigated. The color of all meats was most preferred (P ≤ 0.05) when presented under incandescent (INC) light, as compared to fluorescent (FL) and to metal halide (MH); all evaluated at a level of 760 lux. There was no significant difference in color preference among products presented under FL and MH. The color used, by the panelists, to describe the roast beef presented under INC light was mostly brownish‐red, but brown under FL and MH. Relative luminance data, collected with a fiber optic probe connected to a photo diode array, demonstrated the reason to be a lack of redness when a product such as roast beef was presented under the FL and MH light sources.
Yogurt Thickness: Effects on Flavor Perception and Liking
Authors: Brennan E.M. , Setser C. , Schmidt K.A. 
Published: July 2006

ABSTRACT:Nine flavored stirred‐style yogurts (thick and thin textured, colored and uncolored, flavored as either cotton candy, lemon‐lime, or strawberry) were evaluated by 120 panelists aged 11 to 14 y to analyze the interactive effects of flavor, thickness, and color on thickness intensity, flavor intensity, and degree‐of‐liking. Yogurt flavor did not affect thickness intensity nor liking ratings. Yogurt thickness did not affect flavor intensity, but flavor liking was affected by both flavor and thickness. Strawberry yogurt was liked equally in both texture systems, but cotton candy and lemon‐lime yogurts were liked more in a thick textured yogurt than a thin yogurt. Colored yogurts were thicker and more flavorful than uncolored yogurts.
The Dielectric Property of Soybean Oil in Deep‐Fat Frying and the Effect of Frequency
Authors: Inoue C. , Hagura Y. , Ishikawa M. , Suzuki K. 
Published: July 2006

ABSTRACT: :Suitability of the dielectric constant for real time and continuous evaluation of frying oil was investigated. Measurements of the dielectric capacitance, in the frequency range 1 kHz to 100 kHz, were made on soybean oil heated at several temperatures (180, 200, 220, and 240 °C) for a few d. Frequency dependence was also measured between 50 Hz and 30 MHz. The dielectric constant of the soybean oil increased with increase in the heating time, and was well correlated with acid value, density, and relative viscosity. Our equipment for measuring capacitance would be available for real time and continuous evaluation of frying oil quality in the food industry.
Monoclonal Antibody‐based ELISA for Assessment of Endpoint Heating Temperature of Ground Pork and Beef
Authors: Hsieh Y‐H.P. , Zhang S. , Chen F‐C. , Sheu S.C. 
Published: July 2006

ABSTRACT: :An indirect enzyme‐linked immunosorbent assay (ELISA) using monoclonal antibody (MAb) 2F8 specific to a mammalian muscle protein was developed to evaluate the endpoint heating temperature (EPT) in ground pork and beef. The ELISA response of MAb 2F8 with meat extracts increased rapidly as the EPT increased from 60 to 80 °C and leveled off above 80 °C. Results of immunoblot revealed that the 12 kD antigenic thermo‐stable muscle protein, which is common in both pork and beef, can be used as an EPT indicator for heat‐processed pork and beef based on changes in the ratio of this protein to total soluble proteins in the meat extract which occurs at the EPT.