bluuebunny/crossref_metadata_2025_split huggingface dataset:
Protein and Salt Effects on Ca2+‐Induced Cold Gelation of Whey Protein Isolate
Authors: HONGSPRABHAS P. , BARBUT S. 
Published: July 2006

ABSTRACTIncreasing whey protein concentration (from 6 to 10% w/v) decreased gel opacity but increased gel strength and water‐holding capacity (WHC). Increasing CaCl2, concentration (from 5 to 150 mM) increased gel opacity and gel strength at the high protein concentration (i.e., 10%). However, it lowered gel strength at protein concentration > 10%. Young's modulus and distance to fracture values indicated that gels were most rigid at 30 mM CaCl2, at which point the extent of aggregation (measured by turbidity) was the highest. Increasing CaCl2 concentration from 5 to 150 mM slightly affected the WHC of Ca2+‐induced gels. Protein concentration was the major factor in determining fracture properties and WHC.
Fat and Water Composition Affects Residual Catalatic Activity in Chicken Breast Heated to Specific End‐point Temperatures
Authors: LIU F. , ANG C.Y.W. , HUANG Y‐W. , TOLEDO R.T. 
Published: July 2006

ABSTRACTFat and water contents of meat tissues strongly influence their thermo‐physical properties. Seven groups of ground chicken breast meat containing varying amounts of fat and water were prepared for this investigation. Each group was heated to end‐point temperatures (EPTs) of 69.0 to 71.0°C at 0.5°C intervals. Severity of heat treatments was evaluated by the total process lethality calculated using the General Method. The fat and water contents affected the heating time to reach specific EPTs and the residual catalatic activity at EPTs of 69.0, 69.5 and 70.0°C, but did not affect total process lethality. The variation of the catalase method for determining EPT was related to the sample composition.
Ripening Characteristics of Light Irradiated Tomatoes
Authors: LEE GWI‐HYUN , BUNN J.M. , HAN Y.J. , CHRISTENBURY G.D. 
Published: July 2006

ABSTRACTRed color development in breaker stage tomatoes was accelerated by 3 min red (R) irradiation and delayed by 3 min far‐red (FR) irradiation during the first 4 days of ripening. The effects were reversible and color development effective whether the interval between R and FR treatments was 1 day or 2 days. Firmness values of tomatoes irradiated with R were lower than those irradiated with FR, treated with ethylene, or stored in darkness. Light irradiation had the greatest effect on color development in tomatoes irradiated at the breaker and turning stages of maturity compared to those irradiated at the pink and light red stages.
Processing to Improve Quality of Dehydrated Precooked Pinto Beans
Authors: CAI T.D. , CHANG K.C. 
Published: July 2006

ABSTRACTThe firmness of precooked and rehydrated beans after soaking in water at 30°C/2 hr and 82°C/1 hr was lower than that after soaking at 82°C/1 hr or 22°C/12 hr. The 22°C/12 hr soaking yielded the lowest butterflying (8.0%). Steam precooking at 100°C/1 hr produced less splitting, lighter color, and firmer texture than pressure precooking. High initial humidity dehydration reduced splitting. Beans after soaking at 30°C/2 hr and 82°C/1 hr, precooking at 100°C/1 hr, and dehydrating at 65°C/6 hr with initial 95% relative humidity were better regarding firmness, butterflying (11.6%), and moisture content (10.4%).
Biochemical and Physicochemical Properties of Actomyosin from Frozen Pre‐ and Post‐spawned Hake
Authors: MONTECCHIA C.L. , ROURA S.I. , ROLDÁN H. , PÉREZ‐BORLA O. , CRUPKIN M. 
Published: July 2006

ABSTRACTProtein solubility, reduced and intrinsic viscosity, and enzymatic activities of actomyosin showed that frozen fillets from pre‐spawned hake, stored at — 20°C, deteriorated faster than those from post‐spawned hake. The post‐spawned actomyosin showed an 18% increase in reduced viscosity, a larger hydrophilic surface, and an increase (P<0.001) in Mg2+‐, Mg2+‐EGTA‐ and Ca2+‐ATPase activities. Protein solubilities of 85.5 52.5 ± and 33 ± 2.0% were obtained at the end of storage for post and pre‐spawned fillets, respectively. Enzymatic activities of post‐spawned fillets persisted up to 60 days. No changes were detected in characteristic polypeptide bands of actomyosin or in the myosin/actin ratio related to either gonadal condition during storage.
Thermal and Calcium Pretreatment Affects Texture, Pectinesterase and Pectic Substances of Frozen Sweet Cherries
Authors: ALONSO JESÚS , CANET WENCESLAO , RODRIGUEZ TERESA 
Published: July 2006

ABSTRACTFreezing causes loss of turgidity and firmness in sweet cherries. Thermal pretreatment at 50°C for 10 min followed by immersion in 100 mM CaCl2 and thermal pretreatment at 70°C/2 min with or without immersion in 100 mM CaCl2 prevented freezing‐induced loss of firmness. Thermal pretreatments increased the pectin fraction soluble in EDTA, reduced the degree of pectin esterification, and increased both the concentration of divalent cations in the cell wall and the pectinesterase activity bounded to the cell wall. Immersion in CaCl2 increased the concentration of Ca2+ cations in the cell wall and enhanced the effect of thermal pretreatments on pectinesterase activity.
Corn Alkaline Cooking Properties Related to Grain Characteristics and Viscosity (RVA)
Authors: ALMEIDA‐DOMINGUEZ H.D. , SUHENDRO E.L. , ROONEY L.W. 
Published: July 2006

ABSTRACTThe relationship between kernel properties and alkaline cooking characteristics of 14 corn cultivars with different kernel characteristics was evaluated. Corn hardness was measured by abrasion (TADD), flotation, subjective ratings and a viscometric technique (RVA). Hard corn required longer time for cooking as both cooking and steeping hydration rates were lower compared to soft corn. RVA viscosity measurements were correlated with hardness from TADD, flotation and subjective tests, and alkaline cooking parameters. The rate of water uptake during simmering was correlated with RVA viscosity slope. Hard corn endosperm particles consistently required longer time for hydration and gelatinization of starch to develop viscosity. RVA data complemented flotation hardness data to predict cooking properties. RVA could be used as a model to predict cooking properties of corn.
Formulation and Processing of a Heat Stable Calcium‐fortified Soy Milk
Authors: YAZICI F. , ALVAREZ V.B. , MANGINO M.E. , HANSEN P.M.T. 
Published: July 2006

ABSTRACTCalcium‐fortified soy milk (200 mg/100g) was formulated by adding water (85–90°C) full‐fat soy flour (10%), sucrose (2.75%) and soy protein isolate (2.25%). Following homogenization, the blend was twice clarified and pasteurized at 65°C/30 min before refrigeration. Samples of the soy milk (45°C) were adjusted to pH 8 before adding calcium lactogluconate (1.55%) and varying amounts of sodium hexametaphosphate or potassium citrate. Samples with 1.25% potassium citrate the best heat stability. For successful calcium fortification, it is recommended to maintain a calcium‐to‐protein ratio < 38 mg/g and to use an appropriate sequestering agent at a molar ratio of 0.8/mole calcium.
Carrageenan Effects on Salt‐Soluble Meat Proteins in Model Systems
Authors: DeFREITAS Z. , SEBRANEK J.G. , OLSON D.G. , CARR J.M. 
Published: July 2006

ABSTRACTThe effects of κ‐, ι‐, and λ‐carrageenans (CGNs) on the rheological properties, water loss, and ultrastructure of salt‐soluble meat protein (SSMP) gels were evaluated. κ‐CGN increased gel strength and water retention of SSMP, suggesting that a molecular interaction may have occurred. However, no indications of specific molecular interactions were observed upon addition of stabilizing/destabilizing reagents. Electron microscopy indicated that improvement of water retention and texture of SSMP/κ‐CGN gels may be due to physical rearrangement of the κ‐CGN and SSMP molecules.
Viscoelasticity of Frozen/Thawed Egg Yolk
Authors: TELIS V.R.N. , KIECKBUSCH T.G. 
Published: July 2006

ABSTRACTDynamic rheological measurements indicate that the gel formed during freezing is based on physical aggregation rather than chemical binding, with a nonhomogeneous structure. The gelation was highly dependent on frozen storage temperature in the range ‐10 to 14°C, but there was no appreciable difference in the range ‐14 to 24°C. When yolk was maintained motionless and supercooled at ‐10°C and ‐12°C for 23 hr, no change in the complex modulus, G*, was observed, but there was a considerable increase when yolk was disturbed and became frozen at the same temperatures for the same time.
Surimi‐Starch Interactions Based on Mixture Design and Regression Models
Authors: YOON WON B. , PARK JAE W. , KIM BYUNG Y. 
Published: July 2006

ABSTRACTInteraction effects of starch mixtures within surimi gels were investigated by modified distance‐based design and analyzed by linear and nonlinear backward regression models. Nonlinear regression model showed highly significant interaction terms of starch‐surimi, starch‐water, and starchstarch. The response trace plot revealed that shear stress and shear strain were quite sensitive to changes in amounts of starch components. Optimum solution with combinations of various starches, surimi, and water was provided using linear and nonlinear programming.
Color of Minimally Processed Potatoes as Affected by Modified Atmosphere Packaging and Antibrowning Agents
Authors: GUNES GURBUZ , LEE CHANG Y. 
Published: July 2006

ABSTRACTMinimal processing of potatoes was studied by using different treatments of cut potatoes in combination with modified atmosphere packaging. Different packaging materials and peeling methods were evaluated. An L‐cysteine (0.5%) and citric acid (2%) mixture prevented browning of potatoes effectively. Active modification of the atmosphere inside the package was necessary to achieve extended shelf‐life. Nitrogen flushing was more effective than other gas treatments with a highly permeable multilayered polyolefin packaging material. Hand peeling and lye peeling resulted in better quality, but abrasion peeling was undesirable for fresh potatoes. The shelf‐life of the minimally processed products could be extended to nearly 3 wk under refrigerated storage.
Spray Drying, Freeze Drying, or Freezing of Three Different Lactic Acid Bacteria Species
Authors: TO BRIAN C. S. , ETZEL MARK R. 
Published: July 2006

ABSTRACT Lactococcus lactis ssp. cremoris D11, Lactobacillus casei ssp. pseudo‐plantarum UL137, and Streptococcus thermophilus CH3TH, were separately frozen, freeze dried or spray dried, and tested for survival and lactic acid production before and after processing. Virtually all cells survived freezing. Of the survivors, 60 to 70% survived the dehydration step of freeze drying. In contrast to freezing and freeze drying, spray drying caused considerable delay in lactic acid production and reduction in survival. After spray drying, survival was greatest for S. thermophilus and lowest for Lc. cremoris.
Exopolysaccharide Production from Lactic Acid Bacteria Isolated from Fermented Foods
Authors: LUDBROOK K.A. , RUSSELL C.M. , GREIG R.I. 
Published: July 2006

ABSTRACTIsolates of lactic acid bacteria were obtained from non‐dairy fermented foods (Mettwurst salami, Prosciutto ham and black olives). Their species were identified and they were investigated for their ability to produce exopolysaccharides. A reference yoghurt culture (Streptococcus thermophilus) and an exopolysaccharide producing isolate (Leuconostoc mesenteroides ‐ Isolate 3) were grown in mESM broth under aerobic conditions at 25°C. They produced up to 600 mg/L and 530 mg/L of exopolysaccharide, respectively. Viscosities of the final fermentation broths were much higher in comparison to the isolated exopolysaccharide solutions. The addition of whey protein concentrate (0.2% w/v) to the extracted exopolysaccharides slightly increased the viscosity of the solutions.
Survival and Growth of Salmonella hadar on Minimally Processed Cabbage as Influenced by Storage Abuse Conditions
Authors: PIAGENTINI ANDREA M. , PIROVANI MARiA E. , GÜEMES DANIEL R. , DI PENTIMA JORGE H. , TESSI MARiA A. 
Published: July 2006

ABSTRACTShredded, washed and centrifuged cabbage was packaged in monooriented polypropylene (OPP) bags, inoculated with Salmonella hadar and stored 10 days at 4°C, 12°C and 20°C. Microbiological, appearance, odor and headspace gas analysis were evaluated throughout storage. S. hadar and mesophilic aerobic and psychrotrophic microorganism growth was affected by storage time and temperature. S. hadar counts were lower (p<0.05) at 4°C than at 12°C and 20°C. The score ratings for general appearance, wilting, browning and off‐odor showed that all samples were commercially acceptable. Results indicated that S. hadar could survive and proliferate on minimally processed cabbage, thereby posing a potential hazard to consumers.
Oxymyoglobin and Lipid Oxidation in Phosphatidylcholine Liposomes Retarded by α‐tocopherol and β‐carotene
Authors: YIN MEI‐CHIN , CHENG WEN‐SHEN 
Published: July 2006

ABSTRACTAn n‐3 fatty acid‐constructed oxymyoglobin liposome model was used to study the effects of 10 μM α‐tocopherol and/or various concentrations of β‐carotene on oxymyoglobin and lipid oxidation. Oxidation was delayed by α‐tocopherol or β‐carotene treatments alone (p < 0.05). β‐Carotene at 1.5 μM and 2μM caused greater delay in oxymyoglobin oxidation than α‐tocopherol (p < 0.05). For lipid oxidation inhibition, 2 μM β‐carotene was similar in effect to α‐tocopherol. With α‐tocopherol plus 1.5 or 2 μM β‐carotene, greater oxidation delaying effect resulted for both oxymyoglobin and lipid oxidations than with 1.5 or 2 μM β‐carotene treatment alone (p < 0.05).
Xanthan Gum Effects on Solubility and Emulsification Properties of Soy Protein Isolate
Authors: XIE Y.R. , HETTIARACHCHY N.S. 
Published: July 2006

ABSTRACTThe effect of xanthan gum (XG) on solubility and emulsifying properties of soy protein isolate (SPI) was evaluated. The solubility of SPI was increased by addition of XG (p < 0.05). The emulsifying activity of SPI‐XG was 4 times higher than that of SPI or XG alone (p < 0.05) and similar to that of bovine serum albumin (BSA) (P > 0.05). The emulsifying stability of SPI‐XG dispersions was respectively 3 and 2 times higher than that of SPI and BSA (p < 0.05). The solubility and emulsifying properties of SPI‐XG dispersions were stable over a wide range of pH (3.0 to 9.0), ionic strength (0.1 to 1.0M NaCl), and heat (85°C, 1 hr).
Rheological Method for Kinetics of Drainage and Disproportionation of Soy Proteins Foams
Authors: CARP D.J. , WAGNER J. , BARTHOLOMAI G.B. , PILOSOF A.M.R. 
Published: July 2006

ABSTRACTThe effect of soy protein (SP) concentration and denaturation on foaming properties was investigated. To measure drainage and disproportionation rates, a special method was based on measurements of time dependency of foam viscosity. Foam expansion reached a maximum at 3% protein concentration for denatured and 5% for native SP. Rates of drainage and disproportionation were greatly decreased by increasing protein concentration due to increased liquid viscosity (drainage) and to lowering of surface tension (disproportionation). Denaturation of SP increased foam expansion and decreased rate of drainage over the concentration range but lowered rate of disproportionation at > 4% protein.
Thermal Gelation in Relation to Binding of Bovine Serum Albumin‐Polysaccharide Systems
Authors: CAI R. , ARNTFIELD S.D. 
Published: July 2006

ABSTRACTThermal gelation of bovine serum albumin (BSA)‐sodium alginate, BSA‐pectin and BSA‐methyl cellulose systems in relation to binding was studied using rheological testing, turbidimetric analysis and gel filtration. Two electrostatic binding mechanisms, distinguished by particle and chain segment binding models were found in BSA‐anionic polysaccharide systems. Particle binding resulted in poor gelation properties. Positive effects on gelation were found when conditions favored the chain segment binding model. Mechanisms for gelation‐binding relationships were hypothesized. No evidence of binding was found in the BSA‐methyl cellulose system, which generally exhibited the combined gelation properties of the individual components.
Low Frequency Ultrasonics for Texture Measurements in Cooked Carrots (Daucus carota L.)
Authors: NIELSEN M. , MARTENS H.J. 
Published: July 2006

ABSTRACTThe use of low frequency ultrasound for texture evaluation of carrots cooked at 100°C for 0 to 15 min was examined. Uniaxial compression, microscopy and analyses of density and dry matter were used to provide comparative results for evaluating relationships between texture and ultrasonic parameters. During the first minutes of cooking the sound velocity (v) decreased and a positive correlation was found between compressive Young's modulus (Ecy) and sound velocity (v). During extended heating, sound velocity (v) increased and attenuation (α) decreased as a result of changes in mechanical properties and air and water content of the tissue.
Color and Cloud Stabilization in Cloudy Apple Juice by Steam Heating During Crushing
Authors: GENOVESE D. B. , ELUSTONDO M. P. , LOZANO J. E. 
Published: July 2006

ABSTRACTSteam heating of crushed apples in the range 65–70°C for 15 to 20 sec controlled enzymatic browning and effectively stabilized cloudiness. Particles in fresh pressed cloudy apple juice were 3 mm but after 15 min of centrifugation at 4200 × g almost all particles had a diameter of 1 mm, and cloud could be considered stable. Median and modal diameters were virtually coincident, suggesting a symmetrical distribution. The specific surface area of the cloudy juice particles was 50 mm2/g and no agglomeration occurred.
Extraction and Functional Properties of Barley β‐Glucan as Affected by Temperature and pH
Authors: TEMELLI FERAL 
Published: July 2006

ABSTRACTBarley is high in β‐glucan, a soluble fiber component. Effects of extraction temperature (40 55 C) and pH (7.0 10.0) on recovery, purity and functional properties of β‐glucan were investigated on whole Condor barley flour. At pH 7.0, 8.0 and 55°C, 86.5% of the β‐glucan in the feed flour was recovered in the gum product with 89.1% (d.w.b.) purity. β‐Glucan content increased (p < 0.05) with temperature but not with pH. Apparent viscosity of 1% (w/v) dispersions of β‐glucan gum from pH 7.0 increased (p < 0.05) with extraction temperature at constant shear rate and viscosity decreased slightly with increasing shear rate. Whippability and foam stability of gums from pH 8.0 and 45°C were maximum. Emulsions prepared with β‐glucan gum from pH 7.0 and 55@c were 63% stable after centrifugation. Barley β‐glucan shows great potential as a thickener or stabilizer.
Prediction Equations for Gases in Flexible Modified‐Atmosphere Packages of Respiring Produce are Different Than Those for Rigid Packages
Authors: TALASILA P. CHOWDARY , CAMERON ARTHUR C. 
Published: July 2006

ABSTRACTTotal pressure generally decreases in a sealed rigid package containing respiring produce, whereas total pressure is essentially constant and free volume decreases in a flexible package. We found that predicted O2, CO2, and N2 partial pressures were different for similarly designed (same surface area, thickness, film permeabilities and produce mass) flexible and rigid packages at “quasi steady state” and steady state, respectively. Predicted O2 and CO2 partial pressures were slightly higher in a flexible package than in a rigid package and were a function of the film permeability ratio of N2 to O2 and of CO2 to O2. They also related to the ratio of product CO2 production rate to O2 uptake rate, target steady‐state O2 partial pressure, and respiration characteristics. Differences were slight for films such as low‐density polyethylene.
Fractionation of Lactoperoxidase and Lactoferrin from Bovine Whey Using a Cation Exchange Membrane
Authors: CHIU CLOVIS K. , ETZEL MARK R. 
Published: July 2006

ABSTRACTA microporous membrane containing immobilized sulfonic acid moieties was used for the rapid fractionation of the cations lactoperoxidase (LP) and lactoferrin (LF) from whey. The breakthrough curves of LP and LF, the LP activity and LF concentration in the elution peaks for different whey loading volumes, and the stability of membrane performance over repeated cycles of loading and elution were measured. Recovery was unaffected by an 8‐fold scale‐up exercise and repeated cycling, and was 73–6% for LP and 50–5% for LF. The membrane system was more rapid, smaller in size, and used a higher flow rate than traditional bead‐based systems.
Thiamin, Riboflavin and α‐Tocopherol Retention in Processed and Stored Irradiated Pork
Authors: FOX JAY B. , LAKRITZ LEON , THAYER DONALD W. 
Published: July 2006

ABSTRACTCombination treatments for preservation of irradiated pork were investigated with respect to vitamin loss. Ground pork was prepared under nitrogen and packaged in anaerobic foil. The samples were enzyme denatured by heating before and after irradiation, then cooked and stored. Irradiation resulted in thiamin loss, but neither riboflavin nor α‐tocopherol was affected. Neither thiamin nor riboflavin was affected by heat denaturation, cooking or storage, but heating and cooking increased the measured α‐tocopherol. The lack of loss of the vitamins was attributed to the exclusion of oxygen.
Micro‐scale Method for Determining Foaming Properties of Protein
Authors: HUANG XIAOLIN L. , CATIGNANI GEORGE L. , SWAISGOOD HAROLD E. 
Published: July 2006

ABSTRACTA 5% protein suspension (4 mL) was whipped in a modified 50‐mL centrifuge tube using a tissumizer equipped with a flat‐bottom generator. Drainage time at 50% liquid weight and the weight of the foam formed/unit volume were used for calculating foam stability and foam overrun, respectively. The foaming properties of a variety of milk proteins were determined using this method. This method distinguished differences in foaming properties among the proteins. Values for overrun confirmed published results. Compared with standard methods, this method required much less sample (about 1/20) and less measuring time (about 1/5 to 1/10).
Kinetic and Thermodynamic Parameters for Heat Denaturation of Bovine Milk IgG, IgA and IgM
Authors: MAINER G. , SÁNCHEZ L. , ENA J.M. , CALVO M. 
Published: July 2006

ABSTRACTFor heat denaturation of bovine milk immunoglobulins (IgG, IgA and IgM) in the temperature range 62 to 81°C, the D values were IgG > IgA > IgM at any temperature. The Z values were 6.29, 4.00 and 5.17°C for IgG, IgA and IgM, respectively. Heat denaturation of bovine milk immunoglobulins followed a reaction kinetics in the order of n= 1.5. The highest value for apparent energy of activation was observed for IgA, and the lowest for IgG. Bovine milk immunoglobulins could resist the HTST pasteurization treatment at 72°C for 15 sec without affecting their structure.
Aroma Composition of a White Wine of Vitis vinifera L. cv. Emir as Affected by Skin Contact
Authors: CABAROGLU T. , CANBAS A. , BAUMES R. , BAYONOVE C. , LEPOUTRE J.P. , GÜNATA Z. 
Published: July 2006

ABSTRACTFree and glycosidically bound flavor compounds of a white wine from cv. Emir were analyzed by GC‐MS, and 75 compounds were identified. The wine was high in volatile phenols. Skin‐contact with the juice before fermentation increased amounts of free and glycosidically bound flavor compounds. Quantities of certain compounds were significantly different between control and skin‐contact wines.
HPLC Analysis of Cabernet Sauvignon and Noble Wine Pigment Fractions
Authors: JOHNSTON TONY V. , MORRIS JUSTIN R. 
Published: July 2006

ABSTRACT Vitis vinifera cv. Cabernet Sauvignon and Vitis rotundifolia cv. Noble wines were made with different skin contact times to investigate the anthocyanin content of fractions isolated from the wines by low pressure column chromatography. The effect of acetaldehyde addition to wine was also investigated. The fractions were analyzed by a modified HPLC procedure using a 3‐solvent gradient and a C‐18 reverse phase column. Cabernet Sauvignon fractions contained different combinations of anthocyanins; Noble wine fractions contained different ratios of five anthocyanins present in the wines. These differences are hypothesized to influence the long‐term stability of the wines.