bluuebunny/crossref_metadata_2025_split huggingface dataset:
Sodium Chloride Treatment or Waterjet Slicing Effects on White Tissue Development of Carrot Sticks
Authors: TATSUMI YASUO , WATADA ALLEY E. , LING PETER P. 
Published: August 2006

ABSTRACTTreatment of carrots with NaCl solution or slicing with a high pressure water jet stream was evaluated for reducing the amount of white tissue development on carrot stick surfaces. A 0.5 or 1.OM solution treatment resulted in less white tissue than treatment with lower concentrations of NaCl. However, the NaCl treatment caused a weight loss of 4–10% (not commercially acceptable). Water jet slicing resulted in striation of surface tissue and left loose layers of cells, as observed with the scanning electron microscope. These cells dehydrated rapidly and formed as much white tissue as on carrots sliced with a culinary knife.
Temperature Affects Astringency Removal and Recurrence in Persimmon
Authors: BEN‐ARIE RUTH , SONEGO LILLIAN 
Published: August 2006

ABSTRACTAstringency was removed from‘Triumph’persimmons by immersion in water at 40°C for 5 hr or 60°C, for 1 hr. Similar treatments at 20° and 80°C, had no effect on astringency reduction. Subsequent application of 80% CO2 for 48 hr was effective for 20°C‐treated fruit but not for 80° C‐treated fruit, which became nonastringent only after exposure to acetaldehyde. Extending the 60°C treatment beyond 2 hr resulted in recurrence of astringency, which was not reduced by subsequent CO2 treatment. Astringency also recurred in CO2‐treated non‐astringent fruit, when exposed to high temperatures. The disappearance and recurrence of astringency correlated with amount of methanol‐soluble tannins.
Enzyme—Pretreatment of Pinto Bean High Protein Fraction and Time of Blending Corn Meal Affects Extrudate Properties
Authors: CZARNECKI ZBIGNIEW , GUJSKA EUBIETA , KHAN KHALIL 
Published: August 2006

ABSTRACTHigh protein fraction of pinto bean, treated with papain and cellulose enzymes (Solvay Enzymes Inc.), was blended with corn meal (30%) and extruded at 120°C. Changes in expansion, texture, color, pH, in vitro protein digestibility, reducing sugars and functional properties of extmdates were recorded. Changes depended on type of enzymes and time of corn incorporation (before or after enzymatic pretreatment). The best texture of the extrudates was obtained using a cellulase enzyme. Papain affected some functional properties such as NSI and WSI. The best improvement in in vitro protein digestibility and reducing sugars was found with a cellulase treatment. Protein and fiber could be modified to improve physicochemical and functional properties of extrudates.
Antioxidant Effects of Some Ginger Constituents
Authors: KIKUZAKI HIROE , NAKATANI NOBUJI 
Published: August 2006

ABSTRACTThe nonvolatile fraction of the dichloromethane extract of ginger rhizomes exhibited a strong antioxidative activity using linoleic acid as the substrate in ethanol‐phosphate buffer solution. The fraction was purified by chromatographic techniques to provide five gingerol related compounds and eight diarylheptanoids. Among them, 12 compounds exhibited higher activity than α‐tocopherol. The activity was probably dependent upon side chain structures and substitution patterns on the benzene ring.
Kinetics of Deterioration of Pineapple Concentrate
Authors: FONTANA A.J. , HOWARD L. , CRIDDLE R.S. , HANSEN L.D. , WILHELMSEN E. 
Published: August 2006

ABSTRACTPineapple juice concentrate undergoes reactions leading to color formation and quality loss. Kinetics were studied calorimetrically, spectrally and by chemical analysis. Two exothermic processes occurred between 40° and 80°C, one independent of, and one dependent on O2 concentration. The rate of the O2 independent reaction decreased exponentially with time, (sucrose hydrolysis). The rate of the O2 dependent process was constant with time, complex, and not defined. Heat producing reaction rates were not altered by concentrations of major sugars/organic acids. Development of color occurred later than heat production. Color development had a complex dependence on solids and 02 concentration, and correlated with initial rate of 5–hydroxymethylfurfural (HMF) formation. COz, decrease in titratable amines and amino acids, and loss of reducing agents accompanied color development. Heat and color production and chemical changes correlated with sensory quality.
Time‐Intensity Parameters of Selected Carbohydrate and High Potency Sweeteners
Authors: KETELSEN S. M. , KEAY C. L. , WIET S. G. 
Published: August 2006

ABSTRACTTime‐intensity (TI) sweetness curves were generated and ten TI parameters were determined for selected carbohydrate and high potency sweeteners. Samples were evalutated by trained panelists at 5% sucrose equivalency (SEV) in water for sucralose, sucrose, fructose, aspartame, cyclamate, acesulfame‐K and saccharin and at 9% SEV in water and a buffered model beverage system for sucralose, sucrose, fructose, aspartame and cyclamate. When compared within each system, differences in temporal properties appeared to be concentration and media dependent. No differences in onset characteristics were observed among equisweet groups. Aftertaste characteristics differed among sweeteners only .at 9% SEV in water where high potency sweeteners tended to have somewhat longer aftertaste than nutritive sweeteners.
Microwave Heating of Agar Gels Containing Sucrose
Authors: PADUA GRACIEIA W. 
Published: August 2006

ABSTRACTA mathematical model was developed for predicting the temperature profiles of cylindrical samples of sucrose containing agar gels heated by microwaves. Temperature was modeled in terms of dielectric properties of gels and the power absorbed by the sample. Experimental corroboration of the predicted temperatures was obtained by microwave heating cylindrical gels of 2% agar containing 0, 40, and 60% sucrose. The levels of sucrose in the gels notably affected the temperature profiles in the cylinders. Samples with no sucrose showed a pronounced central heating effect, 40% sucrose samples showed a early uniform heating profile and 60% sucrose samples showed surface heating.
Substituting Olive Oil for Pork Backfat Affects Quality of Low‐Fat Frankfurters
Authors: BLOUKAS J.G. , PANERAS E.D. 
Published: August 2006

ABSTRACTLow‐fat frankfurters (10% fat), formulated for 10%, 12% and 14% protein, were made with olive oil. Compared to control (27.6% all animal fat, 10.9% protein) they had similar flavor, lower (P<0.05) TBA values and reduced (44.7–47.6%) caloric content, but had lower (P<0.05) processing yield (5.5–6.5%) and overall palatability. Among low‐fat treatments, samples with 12% protein had better quality characteristics. The 12% protein frankfurters compared to the control (exccpl for palatability), had similar (P>0.05) sensory attributes and higher (P<0.05) skin strength and improved texture. The treatment with 10% protein had undesirable color and was very soft. That with 14% protein had the same (P>0.05) red color as the control but higher (P<0.05) firmness, skin strength and textural traits and lower (P<0.05) juiciness.
Bovine longissimus muscle tenderness as affected by postmortem aging time, animal age and sex
Authors: HUFF E.J. , PARRISH F.C. 
Published: August 2006

ABSTRACTStrip loins were removed from 10 bulls and 10 steers ∼14 mo old and from 10 cows ≥ 44 mo. Samples were removed at 3, 7, 14, and 28 days postmortem. Shear‐force values were measured. Sensory evaluation was done by a 15‐member trained panel. Animal age and postmortem aging time had more influence on tenderness attributes than did sex of the animal. Increased postmortem aging time improved tenderness attributes regardless of sex or age.
Selenium Content of Bison, Elk and Mule Deer
Authors: MEDEIROS L.C. , BELDEN R.P. , WILLIAMS E.S. 
Published: August 2006

ABSTRACTSelenium (Se) content of elk, mule deer, bison and beef skeletal muscle was measured and compared. Selenium content was determined by graphite furnace after wet nitric acid digestion. Game samples did not differ in Se content but contained more Se than beef (wet weight) (P<0.05). On dry weight basis, deer contained more Se than elk, bison or beef (P<0.05). Within samples from male elk and deer, and elk and bison of both genders, there were interactions between species and muscles (P<0.05). Type of muscle and gender did not influence Se content (P<0.05). Selenium toxicity from consuming game that foraged in high selenium environments is remote.
IgG Antibody from Hen Egg Yolks: Purification by Ethanol Fractionation
Authors: HORIKOSHI TOSHIO , HIRAOKA JUNICHIRO , SAITO MARIKO , HAMADA SHIGEYUKI 
Published: August 2006

ABSTRACTA procedure was developed for large‐scale preparation of IgG antibodies from egg yolks. The supernatant from egg yolks was obtained after an initial 9–fold dilution with water. The lipids in the supernatant were then almost completely eliminated from the water‐soluble protein fraction containing the antibody, by precipitation with 60% ethanol and filtration. Yolk antibody was purified from the lipid‐free water‐soluble protein fraction by ethanol fractionation at final concentration 30% (pH unadjusted), and again at 25% (pH 7.4). The purified fraction was composed of >99% pure IgG. Recovery of antibody was calculated as 40%.
Milk Fat Globule Membrane Substances Inhibit Mouse Intestinal β‐Glucuronidase
Authors: ITO O. , KAMATA S. , HAYASHI M. , USHIYAMA K. 
Published: August 2006

ABSTRACTThe β‐glucuronidase inhibitory action of milk fat globule membrane (MFGM) was studied. By increasing the MFGM concentration to 0.2%, nearly 90% of the β‐glucuronidase activity was inhibited. The trypsin‐derived digests of MFGM inhibited β‐glucuronidase activity by ∼ 42%. The inhibitory effect of MFGM on intestinal β‐glucuronidase of mouse was studied. We administered MFGM (groups I: 5%; group II: 10%; group III: 20%) to mice and investigated the time course of changes in fecal β‐glucuronidase activity. In group I and II, enzyme activity had decreased 15–20% on the 5th day of treatment, but in group III, a decrease in enzyme activity was seen with an inhibition rate of 50%, showing a marked intracolonic efficacy of MFGM. Thus MFGM may have potential in explaining, treating or preventing intestinal cancers.
Trypsin‐like Enzyme from Sand Crab (Portunus pelagicus): Purification and characterization
Authors: DIONYSIUS DAVID A. , HOEK KEITH S. , MILNE JOANNE M. , SLAlTERY STEVEN L. 
Published: August 2006

ABSTRACTStudies with synthetic substrates and specific inhibitors indicated that a protcinase from the hepatopancreas of the sand crab (Portunus pelngicus) was a trypsin‐like serine proteinase. The molecular weight of the enzyme estimated by gel filtration and mass spectrometry was ∼ 25,000, whereas SDS‐PAGE indicated a molecular weight of 34,800. The optimum temperature for hydrolysis of azocasein was 60°C, while inactivation of 50% enzymic activity occurred at 68°C. The enzyme, optimally active at pH 8.0 towards p‐tosyl‐L‐arginine methyl ester and unstable at acid pH, was high in acidic amino acid residues. Under some conditions ihe knzyme readily autodigested. Our results can help understand and avoid problems of meat softening during storage of seafood products.
Control of Browning During Storage of Apple Slices Preserved by Combined Methods. 4‐Hexylresorcinol as Anti‐Browning Agent
Authors: MONSALVE‐GONZALEZ ADELMO , BARBOSA‐CÁNOVAS GUSTAVO V. , CAVALIERI RALPH P. , McEVILY ARTHUR J. , IYENGAR RHADA 
Published: August 2006

ABSTRACTEffectiveness of 4‐hexylresorcinol to inhibit enzymatic and nonen‐zymatic browning in apple slices preserved by combined methods was assessed during storage at four temperatures. Sodium sulfite and ascorbic acid‐2‐phosphate were used for comparison. Browning as measured by reflectance spectroscopy and based on visible light absorption was partially inhibited by 4‐hexylresorcinol comparable to that of a fivefold sulfite concentration at 25°C. At temperature above 35°C, the inhibiting effect of 4‐hexylresorcinol was minimal. Energy of activation of the browning reaction was 5–20 kcal/mol and was not affected by anti‐browning treatment. Only induction time was delayed by the 4‐hexylresorcinol and sulfite treatments.
Storage Conditions Affect Quality of Raisins
Authors: CAÑELLAS J. , ROSSELLO C. , SIMAL S. , SOLER L. , MULET A. 
Published: August 2006

ABSTRACTRaisins had a moisture content of ca 14% and were stored over an 11 mo period. The initial SO2 content was ca 640 ppm. Moisture content, water activity, color, browning, texture, SO2 content, soluble sugars, acidity and pH were periodically determined. A substantial decrease in SO2 content was observed, especially in samples stored at room temperature (20–25°C) which had higher browning indexes. No substantial changes were detected in water activity, acidity and pH. No sugaring was observed. Refrigerated samples (stored at 4 and 11°C) were of higher quality in comparison with nonrefrigerated samples. Both were suitable for consumption after storage.
Accumulation of Chlorogenic Acid in Shredded Carrots During Storage in an Oriented Polypropylene Film
Authors: BABIC I. , AMIOT M. J. , NGUYEN‐THE C. , AUBERT S. 
Published: August 2006

ABSTRACTChlorogenic acid content of four samples of shredded carrots was measured and related to their flavor stability during storage wrapped in oriented polypropylene film (OPP). Chlorogenic acid was quantified by HPLC/UV: Shredded carrots accumulated chlorogenic acid faster in OPP film. This appeared related to higher sensory quality retention during storage.
Controlled Fermentation of Spanish‐type Green Olives
Authors: MONTAÑO A. , SÁNCHEZ A.H. , DE CASTRO A. 
Published: August 2006

ABSTRACTPure culture fermentation of Spanish‐type green olives was developed. The method used no heat treatment, included chlorination of both fermentor and olives, used sterile lye, water and brine, and acidification with lactic acid before inoculation. Lactobacillus pluntarum was used as test species. After 34 days fermentation, citric acid, mannitol and malic acid were completely degraded and ∼ 90% of available glucose and fructose, but <30% sucrose, were utilized. Fermentation products were D‐ and L‐lactic acid, ethanol, succinic, and acetic acid with a calculated carbon recovety of 107.5%. D‐lactic predominaied over L‐lactic acid. No differences were found between flavor of pure culture and naturally fermented olives, but there was a tendency towards preference of the latter.
Water Absorption in Chickpea (C. arietinum) and Field Pea (P. sativum) Cultivars using the Peleg Model
Authors: HUNG T.V. , LIU L.H. , BLACK R.G. , TREWHELLA M.A. 
Published: August 2006

ABSTRACTMoisture absorption in seven chickpea cultivars and three field pea cultivars was investigated at 5, 15, 25 and/or 42°C using the Peleg model (M (t) = Mo + t/[K1+ K2t]). The Peleg constant K1 varied with temperature. At a given temperature, the lower the K1, the more water was absorbed. The Peleg constant K2 was almost unaffected by temperature and could be used to predict the equilibrium water absorption. A constant K3 expressing the temperature effect on water absorption (K1= K3T + K4) was developed to distinguish two types of chickpea — Desi and Kabuli. All chickpeas had similar composition and initial moisture. The difference in water absorption rate was probably due to thickness and structure of the seed coat. The Peleg model could be used to predict water absorption in chickpea and field pea.
Heat Inactivation of Trypsin Inhibitors in Soymilk at Ultra‐High Temperatures
Authors: KWOK K.C. , QIN W.H. , TSANG J.C. 
Published: August 2006

ABSTRACTSoymilk samples at pH 7.5, 6.5 and 2 were subjected to heat treatment at 93°C and indirect ultra‐high temperature. When heated at 93°C, 121°C and 132°C, trypsin inhibitor activity (TIA) in soymilk was more heat‐labile at high pH than at lower pH. However, the effect of pH on rate of thermal inactivation was less pronounced when the holding temperature was increased to 143°C and 154°C. The point on a curve relating holding temperature and holding time, indicating inactivation of 90% of the TIA in soymilk at pH 6.5 in the range 93–154°C, coincided with the thermal‐death‐time curve of the organism putrefactive anacrobe 3679 at about 125°C.
Model for Gelatinization of Wheat Starch in a Twin‐Screw Extruder
Authors: CAI W. , DIOSADY L.L. 
Published: August 2006

ABSTRACTWheat starch was processed in a co‐rotating twin‐screw extruder, at moisture contents 25% and 30%, screw speeds 200 and 300 rpm, feed rate 30 kg/hr, and barrel temperature settings 100, 120, 140, and 160°C. Degree of starch gelatinization at each point along the extruder channel was determined by sampling and analyzing material inside the extruder. Kinetics of the gelatinization during extrusion was investigated. A first‐order rate equation was developed to predict degree of starch gelatinization during extrusion. The rate constant was a function of both temperature and shear stress.
Determining Gelatinized Starch in a Dry Starchy Product
Authors: GURAYA H.S. , TOLEDO R.T. 
Published: August 2006

ABSTRACTDegree of gelatinization (DG) of starch in dry products was measured from the amount which dissolved in 0.2N KOH. The dissolved starch was complexed with O.1N iodine and quantitated from absorption at 600 nm. When pregelatinized starch in KOH was the basis for the standard curve only 94% of added gelatinized starch mixed with raw starch was recovered. Recovery was 100% and coefficient of variation was <2% when absorbance of a blank was used to correct sample absorbance. The blank was prepared from the same mixture with only raw starch. The procedure adequately differentiated DG in several dry sweet potato‐tapioca samples.
Extraction and Analysis of Metabolic Phosphates in Plants
Authors: SAYLER DIANA F. , GEIGER PAUL J. 
Published: August 2006

ABSTRACTWe have developed a method for extraction and simultaneous detection and quantification of nucleotides and other phosphate compounds in various tissues. Analyses were based on modification of a method previously applied to animal tissue using an automated chromato‐graphic analyser developed in our laboratory. Utilizing perchloric acid extracts of peas (fresh and frozen), tomatoes, and other plant tissues, we detected 19 organic phosphate compounds with the automated phosphate analyzer. The method is generally applicable to plant tissue.
Carbonated Water Lexicon: Temperature and CO2 Level Influence on Descriptive Ratings
Authors: HARPER STEVEN J. , McDANIEL MINA R. 
Published: August 2006

ABSTRACTA lexicon for describing the sensory perception of carbonated water was developed by a trained panel. It included: salty, sour, bitter, cooling, astringency, bubbly, bubble size, bubble sound, gas expansion feeling, bite, bum, and numbing. Four CO2 levels (noncarbonated, and 1.69, 2.75, and 4.63 volumes) and two temperatures (3 and 10°C) were tested. Ratings of all descriptors, except cooling, increased significantly as CO2 level increased. Bubble size and bubble sound were rated higher for 10°C samples while cooling, bite, burn, and numbing were rated higher for 3°C samples. The descriptors were classified into four groups (cooling, taste, trigeminal, and mechano‐reception descriptors) based on principal component analysis.
Water Vapor Permeability of Caseinate‐Based Edible Films as Affected by pH, Calcium Crosslinking and Lipid Content
Authors: AVENA‐BUSTILLOS R.J. , KROCHTA J.M. 
Published: August 2006

ABSTRACTEdible films were cast from solutions of sodium or calcium caseinate and from emulsions of these proteins with acetylated monoglyceride, beeswax, and stearic acid. The water vapor permeabilities of the films were evaluated at 25°C using the ASTM E96–80 method, modified to calculate the % relative humidity at the film underside. Adjustment to pH 4.6 (isoelectric point), calcium ion crosslinking and combined effects of calcium ascorbate buffer (pH 4.6) reduced water vapor permeability of sodium caseinate films by 36%, 42%, and 43%, respectively. Calcium caseinate‐beeswax emulsion films had water vapor permeabilities up to 90% lower than pure sodium caseinate films. Water vapor permeability varied by a factor of two depending on emulsion film orientation, indicating nonisotropic structure.
Malondialdehyde Oxidation by Hydrogen Peroxide and by Light‐Excited Riboflavin in Model Systems
Authors: DU ZHANYUAN , BRAMLAGE WILLIAM J. 
Published: August 2006

ABSTRACTOxidation of malondialdchyde (MDA) by H2O2 was affected by concentrations of MDA or H2O2, pH and solvent. The reaction displayed an approximate 1:1 ratio of H2O2/MDA consumption and probably produced malonaldehyde as the oxidation product in moderate conditions. Oxidation of MDA by light‐excited riboflavin produced superoxide anion, and the amount of superoxide anion generated was MDA concentration‐dependent.
Characteristics of 95% Lean Beef German Sausages Varying in Phosphate and Added Water
Authors: FREDERICK T.L. , MILLER M.F. , TINNEY K.S. , BYE L.R. , RAMSEY C.B. 
Published: August 2006

ABSTRACTBeef German sausages (95% lean) with added water levels (0, 10, 20, 35%) and phosphate levels (0.5 and 1.0%), were compared to a control (20% fat). Controls and sausages with 35% added water tended to be scored higher in juiciness and tenderness than other sausages. Aerobic plate counts increased to 2 wk storage and then were almost constant to 6 wk when 0.5% phosphate had been added, but counts increased up to 6 wk storage when 1% phosphate had been added. Most characteristics were similar to control sausages when the formula had 35% added water and either 0.5 or 1% phosphate.
Microstructure of Frankfurters Extended with Wheat Germ Proteins
Authors: GNANASAMBANDAM RAVIN , ZAYAS J.F. 
Published: August 2006

ABSTRACTTransmission electron microscopy was utilized to study the microsctructure of frankfurters extended with wheat germ protein flour (WGPF) at 3.5, 5.0, and 7.0%. Samples with 3.5% WGPF showed a denser matrix than the control. They also had a uniform interfacial protein film (IPF) with a slight increase in average thickness. At WGPF >3.5%, no further effects on IPF were observed. At 7.0% WGPF, an increase in added water, and the resultant dilution of meat and fat components, resulted in fewer fat globules, some with incomplete IPFs. Proteins in the WGPF contributed to IPF formation up to a specific level. Nonprotein components also were important in batter stability by absorbing water.
Conditions for Extraction and Concentration of Beef Fat Volatiles with Supercritical Carbon Dioxide
Authors: MERKLE J.A. , LARICK D.K. 
Published: August 2006

ABSTRACTBeef fat was fractionated using supercritical carbon dioxide at 40°C and pressures from 10.3–27.6 MPa. Fractions were analyzed for volatile content using purge and trap gas chromatography. One hundred six volatiles were identified. The concentrations of straight or branched‐chain hydrocarbons, aldehydes, ketones, olefins, enals, lactones, and total volatiles were significantly influenced by extraction conditons. The control contained the least volatiles in each class analyzed. Total volatiles were concentrated over controls by 10–100 fold depending on treatment, with lowest pressure extraction conditions yielding highest concentrations of volatiles.
Grade Classification of Canned Pink Salmon with Static Headspace Volatile Patterns
Authors: GIRARD BENOIT , NAKAI SHURYO 
Published: August 2006

ABSTRACTPacific pink salmon (Oncorhynchus gorbuscha) were subjected to refrigerated decomposition prior to canning. Data on 44 volatile compounds obtained by static headspace gas chromatography were analyzed using multivariate statistical methods. Principal component analysis and common factor analysis showed two dimensions were particularly important to delineate variation between quality grades A, B, and reject. Three types of discriminant analysis (DA) were carried out on PCA scores as well as three selected volatiles (ethanol, 3‐methyl‐1‐butanol, and 2‐methyl‐l‐propanal). Although all DA procduced misclassification rates below 7%, the nonparametric Epanechnikov kemal DA was more reliable followed by quadratic and linear DA. Use of 3‐methyl‐1‐butanol and 2‐methyl‐1‐propanal in addition to ethanol improved the detection of initial decomposition stages.