bluuebunny/crossref_metadata_2025_split huggingface dataset:
CORNMEAL/PEANUT FLOUR BLENDS AND THEIR CHARACTERISTICS
Authors: TER G. N. BOOKWAL , WARNER K. , ANDERSON R. A. , BAGLEY E. B. 
Published: August 2006

ABSTRACTThe effect of fortifying degermed cornmeal with defatted peanut flour (DPF) was evaluated by studying the nutritional quality, color proper: ties, flavor, storage stability and product applications. Protein efficiency ratio (PER) increased from 0.3‐1.4 with 15% DPF. A PER of 2.0 resulted with the addition of 0.18%L‐lysine HCl to the blend. Color changes are minimized by levels of 15% or less DPF. Taste panel results indicated no significant change in preference, acceptability and similarity to cornmeal when as much as 20% peanut flour was contained in the blend. Storage stability was satisfactory as indicated by changes in flavor, peroxides, free fatty acids and available and added lysine after storage for 2, 6 and 12 months at 49, 37 and 25°C, respectively. Leavened and unleavened breads were acceptable when prepared with blends containing up to 20% DPF.
FACTORS ASSOCIATED WITH MICROBIAL GROWTH IN GROUND BEEF EXTENDED WITH VARYING LEVELS OF TEXTURED SOY PROTEIN
Authors: KEETON J. T. , MELTON C. C. 
Published: August 2006

ABSTRACTThree separate batches of ground beef containing 25% fat were extended to 0, 10, 20 and 30% by weight with rehydrated defatted textured soy protein (TSP). Five samples of each soy level were wrapped in a polyethylene oxygen‐permeable film and stored at 5°C for 4 days. Samples were analyzed daily for changes in bacterial numbers (total plate counts and coliforms), pH, titratable acidity, proximate analysis, ninhydrin reactive material, carbohydrate content, and gas liquid chromatographic (GLC) analysis of individual amino acids to assess spoilage in TSP extended ground beef. Total bacterial numbers increased significantly as days of storage progressed and in proportion to added TSP. Coliforms increased during storage, but not proportional to increased levels of soy protein. Spoilage in soy extended samples, as determined by off‐odors and bacterial numbers, was evident by day 4 as total bacterial counts approached 108 bacteria/g. The differences of pH were significant among soy levels, but did not change appreciably during storage. Titratable acidities were not significantly changed with increases in soy protein. As soy level increased, percentages of moisture and ash increased, but percent fat decreased. No differences were noted for percent protein. Total carbohydrate as determined by proximate analysis increased with TSP levels. Concentration values for carbohydrates were proportionately larger with added amounts of TSP, but varied little during 4 days of storage. Ninhydrin reactive material differed significantly among samples, but not proportionate to added TSP, and decreased in the 30% soy level between days 3 and 4. Decreases in individual amino acids could not be shown from the qualitative results obtained by GLC analysis. Further investigation is suggested using more definitive measuring techniques to determine the factor(s) causing accelerated spoilage in soy extended ground beef.
YIELD CHARACTERISTICS, MICROBIAL LOAD AND CHILLING RATES OF SKINNED PORK CARCASSES
Authors: SALM C. P. , RAY F. K. , ABERLE E. D. , OKOS M. R. , JUDGE M. D. 
Published: August 2006

ABSTRACTThree groups of 25 hogs were selected and slaughtered using a vertical drum skinner. Weights were observed on the live animals, skins, feet, warm carcasses, and the trimmed bellies. The extent of belly damage was measured subjectively. Mean values and standard errors for the combined groups were as follows: live wt, 100.91 kg ± 16.82; percent skin (of live wt), 6.91%± 0.24; percent feet (of live wt), 1.59%± 0.01; dressing percentage (warm wt) 69.55%± 0.42; cooler shrinkage (18 hr), 1.16%± 0.64; percent of carcasses with exposed cutaneus trunci muscle, 14.67%± 21.33. Microbial counts on the exterior surface of the hams, bellies and shoulders of 40 skinned and 40 scalded carcasses were determined. Counts were significantly greater over the hams of scalded than skinned carcasses but the shoulders of skinned carcasses had significantly higher counts than those of scalded carcasses. Although the skinning process resulted in significantly less shrinkage than the scalding process, the chilling rates for the deep ham, longissimus muscle and belly were slightly retarded for 17 skinned carcasses (pulled skins) as compared to 17 scalded carcasses. Prediction equations and resultant chilling curves are shown for skinned and scalded carcasses at each of the above three locations.
FATTY ACID COMPOSITIONS OF 15 SPECIES OF FISH FROM TROPICAL WATERS
Authors: NAIR P. G. VISWANATHAN , GOPAKUMAR K. 
Published: August 2006

ABSTRACTFatty acid composition of five species of freshwater fish, three marine fish and seven brackish water fish were determined by GLC. Of the saturated fatty acids C16:0 and C18:0 are found to be the dominant ones with C16:0 accounting for 50‐55% of the total saturated acids. Among the monounsaturated fatty acids C16:1 and C18:1 and polyunsaturated fatty acids C18:2, C18:3, C20:4, C20:5 and C22:6 are found to be the important ones. Stinging cat fish contained the highest amount of C16:1 (16.52%). The level of arachidonic acid was fairly high in most of the fish lipids analyzed. The ratio C18:1/C18:2 is higher for marine fish than for the freshwater fish and is fairly constant for each group. The fatty acid composition of brackish water fish do not show any definite pattern.
BACTERIAL FLORA OF ANTARCTIC KRILL (Euphasia superba) AND SOME OF THEIR ENZYMATIC PROPERTIES
Authors: KELLY M. D. , LUKASCHEWSKY S. , ANDERSON C. G. 
Published: August 2006

ABSTRACTFour fresh and two frozen samples of the krill (Euphasia superba) were examined bacteriologically. Coryneform like organisms were predominent in the bacterial flora of fresh krill along with strains of Pseudomonas, Moraxella‐like taxa, Alcaligenes, and Flavobacterium. Bacterial counts were low and ranged from 650/g‐1,100/g at 25°C. Studies of the spoilage flora developing during cold storage show that, similar to other fishery products, bacteria of the Pseudomonas, Alcaligenes and Moraxella‐like taxa groups predominate. The bacterial count was low, 9,800/g at 25°C, on krill processed and stored at ‐20°C for 45 days. Enzymatic evaluation showed that krill bacteria have strong proteolytic and lipolytic activity.
FLAVOR COMPOUNDS RELATED TO THE WARMED‐OVER FLAVOR OF TURKEY
Authors: RUENGER E. L. , REINECCIUS G. A. , THOMPSON D. R. 
Published: August 2006

ABSTRACTTaste panel results indicated that the warmed‐over flavor of turkey meat was readily detectable and was equally detectable in both white and dark meat. Statistical analysis of gas chromatographic flavor profiles comparing fresh and reheated turkey meat selected three components of the profile as being correlated to the warmed‐over flavor. The three components were found to increase due to reheating. Two of the three were identified as heptanal and n‐nona‐3,6‐dienal. The remaining compound could not be identified. The two known compounds are typical end‐products of lipid oxidation which further supports the hypothesis that warmed‐over flavor is due to lipid oxidation.
CHEMICAL CHARACTERIZATION OF EGG YOLK MYELIN FIGURES AND LOW‐DENSITY LIPOPROTEINS ISOLATED FROM EGG YOLK GRANULES
Authors: GARLAND T. D. , POWRIE W. D. 
Published: August 2006

ABSTRACTMyelin figures (MF) and low‐density lipoprotein (LDLg) in yolk granules were isolated from the subpellicle fraction formed during the super‐centrifugation of a granule dispersion in 10% NaCl (Garland and Powrie, 1978). The MF and LDLg fraction were analyzed for total nitrogen, total phosphorous, total lipid, cholesterol and phospholipids. MF fraction possessed components which were similar to those for LDLg, but concentrations of the components were different. MF contained about 86% lipid whereas the lipid content of LDLg was around 84%. The amount of total nitrogen in MF and LDLg fractions was dependent on the age of hens from which eggs were obtained. With eggs from 36‐wk‐old hens, the MF and LDLg fractions had % total nitrogen values of 1.29 and 1.82, respectively whereas with hens from 39 wk to 1.5 yr of age, total nitrogen values were between 2.39 and 2.52% for MF and between 2.46 and 2.51% for LDLg. The total phosphorous content of the LDLg fraction was dependent on hen age. As a proportion of the total lipid, MF fractions were found to be rich in cholesterol, about 11.5% whereas LDLg fraction contained about 3.7%. Total phospholipid content of MF and LDLg from eggs of 39‐wk‐old hens was approximately 30 and 26%, respectively. Phosphatidyl choline was the predominant phospholipid in both MF and LDLg, and small amounts of phosphatidyl ethanolamine, lysophosphatidyl ethanolamine and sphingomyelin were present.
AN ELECTROPHORETIC INVESTIGATION OF A PEPTIC HYDROLYSATE OF COTTONSEED STORAGE PROTEIN
Authors: CUNNINGHAM S. D. , CATER C. M. , MATTIL K. F. 
Published: August 2006

ABSTRACTCottonseed storage protein that had been hydrolyzed with pepsin in an ultrafiltration cell and in a batch system was subjected to electrophoresis. Bands of protein occur in the peptic hydrolysates but these bands are not as sharp as known protein standards. The peptides were not present in native (unhydrolyzed) SP and are considered to be peptic resistant peptides. Molecular weights of these peptides are estimated.
TANNIN HAZES IN DEPROTEINIZED APPLE JUICE
Authors: VAN BUREN J.P. , WAY R. O. 
Published: August 2006

ABSTRACTHaze development in deproteinized juices was followed during incubation at 50°C. Haze increased 15 times faster at pH 2.5 and 5 times faster at 3.0 than at pH 3.5. Salts enhanced haze formation, with their molar effectiveness in the order CaCl2 > MgCl2 > KCl > NaCl > Na2 SO4 > NaNO3. The rate of haze production in 0.7M NaCl was 16 times that found with no salt addition. The materials, presumably flavonoids, most readily precipitating with gelatin are the quickest to form hazes in deprotcinized systems, Juices from different cultivars varied in their tendency to form haze. Pectin and gum arabic (0.1%) retarded haze development.
FOLATE LEVELS IN FOOD—A COMPARISON OF MICROBIOLOGICAL ASSAY AND RADIOASSAY METHODS FOR MEASURING FOLATE
Authors: RUDDICK J. E. , VANDERSTOEP J. , RICHARDS J. F. 
Published: August 2006

ABSTRACTConcentrations of N5‐methyltetrahydrofolic acid (N5 MTHFA) were determined by the radioassay and the L. casei microbiological assay methods. The correlation coefficient for samples analyzed by both methods was 0.93. The radioassay method was found to be faster, simpler and more accurate than the microbiological method. The milk folate binder and L. casei were found to react differently to pteroylglutamic acid compared to N5‐MTHFA acid. The two methods are suitable only for measuring the form of folate used to construct the standard curve for the assay. Therefore, neither method can be used to accurately quantitate folate levels in foods.
LIPID AUTOXIDATION AND AMINO ACID CHANGES IN PROTEIN—ENRICHED SWEET POTATO FLAKES
Authors: WALTER W. M. , PURCELL A. E. , HOOVER MW. , WHITE A. G. 
Published: August 2006

ABSTRACTThree sweet potato flake formulations, containing (1) soy flour plus methionine, (2) casein and (3) no supplementary protein, were prepared and stored at room temperature (21–23°C) in air for 16 months. The formulations were analyzed periodically to ascertain changes in carotene content, amino acid levels and water‐binding capacity. On the basis of carotene degradation as a measure of lipid autoxidation, it was found that after an induction period of 19 days required by the flakes supplemented with soy‐methionine, all formulations were oxidized in an identical manner. Among the amino acids, only glutamic acid was lost from all three formulations, and isoleucine levels decreased in the control formulation only. Lysine concentration in the fortified flakes decreased while histidine decreased in the soy‐methionine formulation. Storage had no effect on the water‐binding capacity of any of the three formulations.
GAS‐LIQUID CHROMATOGRAPHIC DETERMINATION OF LENTHIONINE IN Shiitake MUSHROOM (Lentinus edodes) WITH SPECIAL REFERENCE TO THE RELATION BETWEEN CARBON DISULFIDE AND LENTHIONINE
Authors: ITO YOSHIO , TOYODA MASATAKE , SUZUKI HIDEYO , IWAIDA MASAHIRO 
Published: August 2006

ABSTRACTA simple gas chromatographic procedure for the determination of lenthionine, a flavor component in shiitake mushroom, was developed. The method involves the extraction of lenthionine with n‐hexane from the soaked mushrooms and soak solution and subsequent determination by flame photometric detector gas chromatography. Lenthionine was formed by soaking dried mushroom in water and warming at neutral or alkaline pH, but a little amount of lenthionine was produced at acidic pH. The relation coefficient between the formation of lenthionine and the evolution of carbon disulfide in 20 samples was 0.507. It is assumed that lenthionine is formed by immersing the dried mushroom in water and gradually decomposes to carbon disulfide.
BLOOD SERUM LIPID PATTERNS OF ADOLESCENT BOYS FED CORN OIL, PEANUT OIL, OR SAFFLOWER OIL
Authors: KIES C. , LOPEZ‐RICO M. E. , FOX H. M. , STANEK K. M. , CHAN A. 
Published: August 2006

ABSTRACTThe objective of the present study was to compare the effects of feeding low‐fat diets to adolescent boys based on safflower oil, corn oil, or peanut oil on the fatty acid composition of several blood lipid fractions. Boys (aged 13–16 yr) were divided into three groups of 4–5 subjects each and fed weighed controlled diets containing 20% of calories from the test fats for 22 days. Fasting blood samples were drawn the morning of the first day of the study and the morning following the last day of controlled feeding. Blood serum was fractionated by column chromatography into phospholipid, cholesterol ester, triglyceride, and free fatty acid fractions. These were methylated and fatty acid composition determined by gas chromatography. In general in all fractions, feeding of corn oil or safflower oil resulted in increases in linoleic (C2=18) acid content and increases in oleic (C2=18) acid content. Peanut oil feeding resulted in decrease or little change in linoleic acid content and increase in oleic acid content. Results of this study suggest that peanut oil would be better classified with such animal fats as butter oil and beef tallow in human metabolic response than with such vegetable oils as corn oil or safflower oil.
INNOVATIONS IN SAMPLING AND CULTURING METHODS FOR BACTERIOLOGICAL EXAMINATION OF BROILER CARCASSES
Authors: THOMSON J. E. , BAILEY J. S. 
Published: August 2006

ABSTRACTBroiler carcasses were sampled by excision of the neck skin with the aid of a special clamp, and by swabbing of the breast skin. Samples from both methods were compared for bacteriological evaluation of carcasses by standard plate counts and by two commercial miniature systems (Millipore and Easicult‐TTC). In experiment 1, the excised neck skin method showed higher counts than the breast swab method on carcasses stored at 1.5°C for 7–18 days, but not on day of processing; counts did not differ significantly as a function of culturing and counting system (only standard plating and Millipore were compared) on carcasses stored 7–18 days, but were higher by standard plating than by Millipore on day of processing. In experiment 2, counts did not differ significantly as a function of the two sampling methods or three culturing methods, or between counts on 0 and 7 days of storage of carcasses at 1.5°C. The neck skin excise method combined with a miniaturized culturing system was the fastest means to measure the general bacteriological condition of fresh or stored broiler carcasses.
DETERMINING KINETIC PARAMETERS FOR THERMAL INACTIVATION OF HEATRESISTANT AND HEAT‐ LABILE ISOZYMES FROM THERMAL DESTRUCTION CURVES
Authors: LIING A. C. , LUND D. B. 
Published: August 2006

ABSTRACTA simple method is proposed to analyze the kinetics of thermal inactivation of enzyme systems which consist of two groups differing in their thermal stability. Using this approach kinetic parameters for thermal destruction for each fraction (the heat labile and heat resistant fraction) can be estimated directly from thermal treatment data. However, to determine the relative concentration of the fractions within the enzyme system, additional information concerning the enzyme assay used to determine enzyme activity is required. Commercially available horseradish peroxidase was used to test the applicability of the method. Analysis of data generated from thermal treatments of the peroxidase using the proposed method were found to be satisfactory. Ea values of 21 kcal/mole and 34 kcal/mole were obtained for the heat resistant and heat labile horseradish peroxidase isozymes, respectively. D82c values were 42 min and 1.2 min, respectively.
CHANGES IN KUNITZ TRYPSIN INHIBITOR DURING GERMINATION OF SOYBEANS: AN IMMUNOELECTROPHORESIS ASSAY SYSTEM
Authors: FREED ROBERT C. , RYAN DALES. 
Published: August 2006

ABSTRACTA rocket immunoelectrophoresis system was developed for assay of the major trypsin inhibitor of soybean seeds, the Kunitz soybean trypsin inhibitor (STI). Antibodies specific for purified Kunitz inhibitor were produced by subcutaneous injection of the purified inhibitor in rabbits. Electrophoresis of samples containing STI into agarose gels containing antisera to STI resulted in the formation of precipitin bands (rockets) whose height was linearly related to the amount of STI in the sample in the range of 35–175 nanograms. The smallest amount of STI which can be detected is approximately 5–10 nanograms. For many purposes, this assay system represents a substantial improvement over enzyme assays because only a single protein is recognized rather than all proteins with trypsin inhibitory activity. Trypsin‐STI complexes are also recognized in the immunoelectrophoresis assay, suggesting that at least two of the antigenic determinants of STI are accessible to antibodies when the inhibitor is complexed with enzyme. The Kunitz trypsin inhibitor concentration of soybeans (Glycine max L. var. Steele) decreased by 13% on a dry weight basis during the first 9 days of germination. Enzymatic assay of total trypsin inhibitor activity showed similar decreases during germination. Since rapid decreases in Kunitz inhibitor content do not take place during germination it seems improbable that the Kunitz inhibitor functions as a storage protein in the seed.
CLASSIFICATION OF WINES BY APPLYING PATTERN RECOGNITION TO CHEMICAL COMPOSITION DATA
Authors: KWAN W. O. , KOWALSKI B. R. 
Published: August 2006

ABSTRACTPattern recognition techniques are applied to the classification of wines by their chemical compositions. A study has been completed on 49 samples of 1970 and 1971 vintage Rhine and Moselle German white wines. The previously published data include atomic absorption analysis for elemental compositions, gas chromatographic analysis for alcohols, and the determination of total acids, solids and ash. Visual examination of the data showed no apparent separation. Several classification procedures were used and Least Squares Multilinear Classifier (LEAST) proved to be the best method for this study. Separations by vintage years and wine regions are made possible by these methods. The best chemical features used for each separation are different, which reflects the wide variations between regions and between years within the same region. Ratios of chemical features are found to be more useful for classification than values of individual measurements.
CHANGES IN CYTOKININ ACTIVITY IN THE RIPENING TOMATO FRUIT
Authors: DESAI N. , CHISM G. W. 
Published: August 2006

ABSTRACTThe endogenous cytokinin activity of tomato fruits (Lycopersicon esculentum var. Heinz 1439) as measured by the Amaranthus bioassay decreases from 10.35 μg benzylaminopurine equivalents/1000g mature green fruit to 0.15 μg benzylaminopurine equivalents/1000g for the fully ripe fruits. Chromatography of the various tomato fruit extracts indicates changes in cytokinins during the ripening process. Liquid chromatography and gas chromatography of the tomato extracts indicate the presence of zeatin, zeatin riboside and isopentenyl adenine riboside like compounds in the extracts. The presence of zeatin riboside was confirmed by mass spectroscopy.
EFFECT OF VARIOUS SELECTIVE AGARS ON THE GROWTH OF RARE AND COMMON SALMONELLAE
Authors: KRONINGER DAVID L. , BANWART GEORGE J. 
Published: August 2006

ABSTRACTThe growth of four serotypes of salmonellae was determined on various selective and differential agars. Statistical analysis was used to compare the data. Generally, there was significantly less growth on the selective agars as compared to plate count agar. Two of the four serotypes revealed significantly less growth on Salmonella‐Shigella (SS) agar than on any of the other agars tested. On some selective media, one or two of the rare serotypes were inhibited as compared to S. typhimurium. However, on three of the selective agars tested, S. typhimurium was inhibited to a greater extent than at least one of the rare serotypes. It does not seem that selective agars are involved in the lack of isolation of rare salmonella serotypes.
BREAD MAKING PROPERTIES OF PEANUT FLOUR PRODUCED BY DIRECT SOLVENT EXTRACTION PROCEDURE
Authors: KHAN M. N. , MULSOW D. , RHEE K. C. , ROONEY L. W. 
Published: August 2006

ABSTRACTBread making properties of four experimental peanut flours (PNF‐1, PNF‐2, PNF‐3 and PNF‐4) processed with direct solvent extraction technique were evaluated and compared with commercial defatted peanut and defatted soy flours. PNF‐1, PNF‐2 and PNF‐3 (1.0, 6.0 and 19.2% fat, respectively) received no heat treatment; while PNF‐4 (1.0% fat) received a mild heat treatment during processing. Commercial wheat flour (15% protein d.w.b.) was replaced with 10, 15 and 20% of each of the oilseed flour. There were no significant differences in bread making properties of PNF‐1, PNF‐2, PNF‐3 and the commercial peanut flour. Bread with 15–20% level of PNF‐4 had better baking properties than the ones containing the other peanut flours. Bread made with the commercial soy flour had highly acceptable baking properties, however it had unacceptable flavor, which was also noticed in fresh bread containing PNF‐1, PNF‐2 or PNF‐3. Bread with PNF‐4 had acceptable taste and aroma. Fat content of the experimental peanut flours did not affect their baking performance and a mild heat treatment was essential during the processing of the experimental peanut flour to produce a high protein and a better flavor bread.
SHEAR CREEP TESTING OF DEMETHYLATED PECTIN GEL
Authors: RAO V. N. M. , GROSS M. O. , SMIT C. J. B. 
Published: August 2006

ABSTRACTAn apparatus to measure the shear modulus (rigidity) of low‐methoxyl pectin gels was constructed and successfully tested. The shear modulus of the gels were found to be dependent upon the methoxyl content of the pectin sample and the normal load during shear testing. The results also indicate that shear modulus provides a measure of differences in the gel characteristics.
IN VITRO STUDIES ON SAPONIN—VITAMIN COMPLEXATION
Authors: WEST L. G. , GREGER J. L. 
Published: August 2006

ABSTRACTThe possibility that certain saponins produce growth depression by complexing fat soluble vitamins with a mechanism similar to saponin‐cholesterol complexation was studied. An in vitro procedure was developed to quantitate the formation of addition complexes in aqueous solutions. Saponins studied included digitonin, ammoniated glycyrrhizin, quillaja bark saponin, and saponin‐containing extracts from alfalfa leaves and roots and soybeans. Vitamins tested included provitamin D3 and vitamins E, A and D3. The study demonstrated that the saponins did not complex fat soluble vitamins in a manner similar to the complexation of cholesterol.