bluuebunny/crossref_metadata_2025_split huggingface dataset:
Storage Stability of Grapefruit Syrups
Authors: ONAYEMI O. , BRUEMMER JOSEPH H. 
Published: August 2006

ABSTRACTIon exchange resins and polymeric adsorbents were used to remove bitterness (flavanones), color destabilizing compounds and microbial growth promoting compounds from clarified grapefruit juice. The syrups prepared from the treated grapefruit sera were stable against color and microbial deterioration in storage.
Nonenzymatic Browning in Pear Juice Concentrate at Elevated Temperatures
Authors: BEVERIDGE T. , HARRISON J.E. 
Published: August 2006

ABSTRACTThe effect of temperature and soluble solids (°Brix) on nonenzymatic browning in pear juice concentrate was determined by following absorbance at 420 nm (A420) over the temperature range of 50–80°C. Browning could be modeled as a zero order rate process with rates of 22.2 × 10−4 (45.2 °Brix), 36.9 × 10−4 (55.4 °Brix), 53.5 × 10−4 (65.1 °Brix) and 107 × 10−4 (72.5 °Brix) A420· min−1 at 80°C. Temperature dependence was described by the Arrhenius relationship with an average activation energy of 21.9 kcal · mole−1. Formol titration indicated a 20% loss of amino acids during heating 4.4 hr at 80°C and no loss of carbohydrates was observed after any heating period.
Evaluation of Rapid Fat, Moisture, and Protein Determination in Meats and Meat Products using an Automatic Meat Analyzer
Authors: BOSTIAN M. L , WEBB N. B. , HADDEN J. P. 
Published: August 2006

ABSTRACTThe Hobart FMP‐1 Automatic Meat Analyzer has been developed for rapid (approximately 5 min), simultaneous determination of the fat, moisture and protein content of meat and meat products. Results were compared with those using official AOAC methods for raw beef and pork and cooked sausage samples. Analyses of the data indicated that, except for determination of fat content of raw pork and protein content of raw beef, the Hobart FMP‐1 was not significantly different from the official AOAC methods within the sampling parameters studied. From a practical meat operations standpoint, these differences were not considered to be of major concern as the machine can be calibrated to adjust for bias.
Component Interactions in the Extrusion Cooking Process: Influence of Process Conditions on the Functional Viscosity of the Wheat Flour System
Authors: PATON DAVID , SPRATT WINSTON A. 
Published: August 2006

ABSTRACTWheat starch, vital gluten and wheat flour solubles were processed in combination, in a single screw extruder. The paste viscosity profile and degree of cook of the starch component were used to assess interactive effects. The composite of all 3 components, simulating a wheat flour, was more cooked and gave thicker pastes than wheat flour itself when processed under the same extrusion conditions. The data suggest that the integral structure of wheat flour particles imparts a greater resistance to water penetration and cooking than when the individual components exist at random in a composite formulation.
Effect of Four Drying Methods on the Quality of Intermediate Moisture Lowbush Blueberries
Authors: YANG C. S. T. , ATALLAH W. A. 
Published: August 2006

ABSTRACTLowbush blueberries have been processed by freeze dry, forced air, vacuum oven, and micro‐convection methods to a moisture content of 16‐25%. The drying effect on the product quality was evaluated. There were no significant differences in vitamin A and niacin retention except freeze dried berries had higher vitamin C retention. No significant differences occurred in retention of mineral content except higher sodium and lower magnesium were found in the micro‐convection and freeze dry methods, respectively. Freeze dried and vacuum dried blueberries had higher soluble solids retention and were darker and redder than forced air or micro‐convection dried berries. Freeze dried berries were found to have highest rehydration ratio and lowest bulk density.
Processing Conditions Affecting the Hygroscopic Behavior of Freeze‐Dried Passion Fruit Juice
Authors: CAL‐VIDAL J. , FALCONE M. 
Published: August 2006

ABSTRACTThe effect of freezing rate, freeze drying temperature, added sucrose and anticaking agents, on the water sorption kinetics and hygroscopic equilibrium of freeze‐dried passion fruit juice was investigated. Slow frozen samples (‐45°C) were prepared in a Harris freezer and fast frozen ones were prepared in liquid nitrogen (‐ 195.8°C) and a dropping technique. A freeze‐drier 12F Pilot Stokes was used to freeze‐dry the samples, and the studies of hygroscopicity were conducted in an automatically controlled temperature and relative humidity chamber. The results show the significant influence of the rate of freezing and added sucrose on reducing product hygroscopicity.
Lipid Protein Interactions in Offal Protein Isolates: Effect of Several Solvents on Lipid Extraction
Authors: AREAS JOSE ALFREDO GOMES 
Published: August 2006

ABSTRACTThe effect of solvents of increasing polarity on lipid extraction of bovine lung and rumen proteins, isolated by two different procedures, namely, alkaline solubilization of the protein followed by its isoelectric precipitation, and sodium dodecyl sulfate solubilization of the protein and its subsequent precipitation by ferric chloride was studied. A hyperbolic relationship was observed between the amount of lipid extracted and the dielectric constant of the solvent used. This relationship was described by an equation which allowed the calculation of the total amount of lipids present in the isolates and the average intensity of the interaction between lipids and proteins in each system. Relative composition of fatty acids in lung isolates showed marked dependence on the polarity of the solvent employed.
Determination of Antigenicity by Radioimmunoassay and of Trypsin Inhibitory Activities in Heat or Enzyme Denatured Ovomucoid
Authors: KONISHI YOSHIKO , KURISAKI JUN‐ICHI , KAMINOGAWA SHUICHI , YAMAUCHI KUNIO 
Published: August 2006

ABSTRACTThe effects of heat treatment and enzymic digestion on the antigenic reactivity of ovomucoid were studied. This reactivity was mainly examined by a solid phase competitive radioimmunoassay. The trypsin inhibitory activity was also measured to elucidate its relationship to the antigenic reactivity. The antigenic reactivity and trypsin inhibitory activity diminished in parallel with increase of heating time. However, enzymic digestion caused a more rapid decrease in antigenic reactivity than in trypsin inhibitory activity. From these results, it is suggested that the structure of the antigenic determinants is destroyed in a similar manner to that of the trypsin inhibitory active site when ovomucoid is heated, while the former structure is destroyed more easily than the latter by enzymic digestion.
Quantitative Performance of a Simple Tenax‐GC Adsorption Method For Use in the Analysis of Aroma Volatiles
Authors: OLAFSDOTTIR G. , STEINKE J. A. , LINDSAY R. C. 
Published: August 2006

ABSTRACTA simple method for obtaining ether extracts of aroma volatiles from foods for gas chromatographic analysis using single‐use Tenax‐GC collection tubes is described. The method was characterized quantitatively for the collection of a variety of compounds from model systems by both dynamic‐purging (10 ppb level) and equilibrium displacement techniques (15 ppm level), and for collection of fractions (250 μg level) from packed gas chromatographic columns. A range of variation in reproducibility of 5‐22% was found for recovery of compounds by the dynamic purging system, and less than 10% variation was encountered for ethyl esters using the equilibrium displacement system. Collection efficiencies for selected ethyl esters from packed gas chromatography column collections were about 80% of theoretical with a variation of less than 10%.
HPLC Determination of C‐7 Oxidized Cholesterol Derivatives in Foods
Authors: PARK S. WON , ADDIS P. B. 
Published: August 2006

ABSTRACTA method was developed for the rapid, accurate analysis of C‐7 oxdized cholesterol derivatives (C‐7 OCDs) in muscle and other foods. The method avoids saponification. Total lipid extracts were fractionated on silica gel columns to concentrate trace sterol oxides from triglycerides, cholesterol, and phospholipids. Sterol oxides in eluates were quantified by normal‐phase high performance liquid chromatography. Recoveries of C‐7 OCDs added to beef approached 100%. Pancake mix, French fries, and organ product “concentrates” sold in health food stores contained from 1 to 70 ppm of C‐7 OCDs (7‐keto, 7α‐hydroxy and 7β‐hydroxycholesterol), but none could be detected in raw beef, fried chicken, cooked hamburger, beef jerky or liver sausage.
On a Rank Sum Test Due to Kramer
Authors: JOANES D. N. 
Published: August 2006

ABSTRACTKramer proposed two tests based on the ranked preferences of panelists. The first examines whether a predetermined treatment is superior to some other treatments. Since this test does not take into account the rank sums of the other treatments, the test is not appropriate for making this comparison. The second test examines whether there is any significant difference among the treatments. Since this test does not use the required two‐tailed probabilities, it is also not appropriate for making its intended comparison. In addition, even the one‐tailed probabilities are incorrect as given in the published tables.
A Corrected Ross Equation
Authors: CAURIE M. 
Published: August 2006

ABSTRACTA simple method for integrating and extending the binary form of the Gibbs‐Duhem equation for routine application in food technology is given. The integrated equation was used to show that considerable solute‐solute interaction occurs in mixed solutions which, when corrected for in the Ross equation, results in a revised equation whose predictions of the aw of mixed solutions more closely agree with measured values. The revised equation indicates that one can obtain accurate estimates of the aw of a mixed solution by combining estimated water activities with estimated interactions based on the number and concentrations of the solution components.
Thermal Conductivity of Liquid Foods by the Thermal Comparator Method
Authors: ZIEGLER G. R. , RIZVI S. S. H. 
Published: August 2006

ABSTRACTThe thermal comparator is shown to be a rapid, accurate method for determining the thermal conductivity of liquid foods. Increasing solids content decreased thermal conductivity for apple juice concentrate, orange juice concentrate, and milk samples. Equations for predicting the thermal conductivity of apple juice, orange juice, and milk are shown to be specific for each commodity. A comparison of apple juice and orange juice suggests that qualitative attributes of the solids fraction as well as the quantity present are important in determining thermal conductivity.
Effect of Varying Numbers of Isolates from Countable Agar Plates on the Calculated Distribution of Microbial Types in Meats
Authors: VANDERZANT C. , HANNA M. O. , SAVELL J. W. 
Published: August 2006

ABSTRACTPercentage distribution of microbial types in the aerobic microflora of ten meat samples was calculated based on identification of different numbers of isolates (colonies) from countable plates. Numbers of isolates per countable plate used in calculations were (1) all isolates (n), (2) randomly selected isolates (√n, 20, 30, 40 and 50), and (3) one of each of the colony types. With increasing number of randomly selected isolates, differences in distribution of microbial types calculated with a limited number and with all of the isolates became smaller. Microbial distributions calculated on the basis of identification of colony types compared favorably with those calculated on the basis of 30 randomly selected isolates.
Effects of Vacuum Hydration on the Incidence of Splits in Canned Kidney Beans (Phaseolus vulgaris)
Authors: SASTRY S. K. , McCAFFERTY F. D. , MURAKAMI E. G. , KUHN G. D. 
Published: August 2006

ABSTRACTDry red kidney beans were canned using two different pretreatments: soaking for 12 hr at 20°C, and vacuum hydration for 5 min followed by soaking for 2 hr at temperatures from 45‐59.1°C. Samples were then packed, processed to commercial sterility, and tested for percentage of split beans after processing. Vacuum hydration pretreatments greatly decreased the incidence and severity of splitting in the canned product and accelerated water uptake while retaining the same moisture content after soaking as the conventional soak treatment. Vacuum‐hydrated beans gained less moisture during retorting than conventionally treated samples.
Has Aspartame an Aftertaste?
Authors: SÅMŪNDSEN J. A. 
Published: August 2006

ABSTRACTConsumer evaluation of the sweetness of aspartame and sucrose solutions at 4°C was undertaken using the “just right” scale. In addition, consumers were asked to comment on the presence or absence of any aftertaste. No significant differences in sweetness ratings were found between the aspartame and sucrose solutions. Both aspartame and sucrose were found to have an aftertaste (perceived by 30% and 60% women and 50% men tested) but the quality of the aftertaste appeared to differ.
Selective Concentration of Bovine Immunoglobulins and α‐Lactalbumin from Acid Whey using FeCl3
Authors: KANEKO T. , WU B. T. , NAKAI S. 
Published: August 2006

ABSTRACTImmunoglobulins and α‐lactalbumin of acid whey were concentrated in supernatant and precipitate when FeCl3 was added at pH 4.2 and 2.8, respectively. Optimized conditions of pH 4.2 were preferable because of higher retention of immunochemical activity of immunoglobulins. In acid whey treated with 7.5 mM FeCl3 at pH 4.2 and 4°C, 90% of β‐lactoglobulin coprecipitated with serum albumin while 70% of immunoglobulins (92% immunochemically active IgG) and 95% of α‐lactalbumin were retained in the supernatant. More than 98% of added iron was subsequently eliminated as precipitate by holding the treated whey at pH 8‐9 and 4°C, without losing immunochemical activity of immunoglobulin G, in addition to retained activity of immunoglobulins A and M.
Heat Gelation Properties and Protein Extractability of Beef Myofibrils
Authors: SAMEJIMA K. , EGELANDSDAL B. , FRETHEIM K. 
Published: August 2006

ABSTRACTAt a heating rate of 1oC/min suspensions (pH 6.0) of isolated beef myofibrils were found to start forming gels at 43‐56oC, as detected by dynamic rheological measurements. The increase in gel storage modulus levelled off at temperatures > 65oC. At medium to high (0.3‐0.6M) concentrations of sodium chloride, addition of pyrophosphate (plus magnesium chloride) had the following effects: (1) both the protein extractability of non‐heated myofibrils and the storage moduli of heat‐induced gels were markedly increased; (2) the apparent activation energy for gel formation was decreased. Increasing concentrations of sodium chloride, up to 0.5‐0.6M, increased the protein concentration of the liquid phase of the gels.
Formation of Oligosaccharides During Hydrolysis of Lactose in Milk Using β‐Galactosidase from Bacillus circulans
Authors: MOZAFFAR Z. , NAKANISHI K. , MATSUNO R. 
Published: August 2006

ABSTRACTThe characteristics of β‐galactosidase from Bacillus circulans, and its suitability for hydrolysis of milk lactose were compared with those of Escherichia coli and Kluyveromyces lactis enzymes. Enzyme activity of β‐galactosidase from B. circulans was not affected by major cations and proteins present in skim milk, whereas milk proteins and sodium and calcium ions decreased the activity of the enzymes from E. coli and K. lactis. The enzyme from B. circulans produced less oligosaccharides than E. coli and K. lactis during hydrolysis of lactose in skim milk at different lactose concentrations. Oligosaccharides produced by the enzyme from B. circulans disappeared almost completely at the latter stage of hydrolysis, while a large amount of oligosaccharides were still detected even at 98% conversion of lactose with enzymes from E. coli and K. lactis.
Freeze Concentration of Pineapple Juice
Authors: BRADDOCK R.J. , MARCY J.E. 
Published: August 2006

ABSTRACTJuice, extracted from fresh Costa Rican pineapples using a commercial extractor, was adjusted by finishing and centrifugation to two pulp levels, 12% and 2% by volume. Physical, chemical and sensory differences were measured in heat stabilized single strength juices, evaporator concentrated, and freeze‐concentrated juices. Results indicated no significant differences between samples for Brix, % acid, total hexose, vitamin C, browning index, color, viscosity. Pulp content was lower in both freeze‐ and evaporator‐concentrated samples. Significant (P < 0.01) flavor differences were detected between freeze‐and evaporator‐concentrated juices. Juices were ranked according to highest degree of fresh fruit taste as follows: (1) high pulp single strength, (2) freeze concentrate high pulp, and (3) evaporator concentrate high pulp. Flavor of reconstituted freeze‐concentrated juice was comparable to single strength juice and preferable to evaporator concentrate.
Detection of Enocyanin in Cranberry Juice Cocktail by Color and Pigment Profile
Authors: FRANCIS F. J. 
Published: August 2006

ABSTRACTAddition of enocyanin to cranberry juice cocktail can be determined by a four‐step color and pigment profile. Enocyanin colorant is slightly more blue, therefore, a simple measurement of color will detect samples with 12% or less cranberry juice. Cranberry juice cocktail normally contains 25% cranberry juice. Anthocyanins and flavonoids, recoverable by a CG‐50 ion exchange column, are lower in samples with 12% or less cranberry juice. Anthocyanin aglycones, found in grapes and not in cranberries, can be detected by paper chromatography in Formic reagent. Replacement of 50% of cranberry juice by a solution of enocyanin and citric acid, can be detected by paper chromatography of anthocyanins in 1% HCl in water.
Compositional Changes in Mango Fruit During Ripening at Different Storage Temperatures
Authors: VAZQUEZ‐SALINAS C. , LAKSHMINARAYANA S. 
Published: August 2006

ABSTRACTChemical changes in Haden, Irwin, Kent, and Keitt mangos stored at 16‐28°C and 85‐90% RH were followed to determine the optimum storage and ripening conditions. Weight loss was slightly higher at 25° and 28°C than at 16‐22°C. Breakdown in acidity during ripening was slower at 16°C. Vitamin C showed two basic trends; a general decrease as in Haden, Irwin, and Keitt or a steady increase as in Kent. Total and β‐carotenoids were significantly higher at 22‐28°C than at 16‐20°C. No significant differences were observed with respect to carbohydrate and soluble solids content. However, sucrose increased spectacularly at all temperatures contributing most to the increase in sweetness. The pattern of chemical changes were strikingly similar in all the varieties. Temperatures of 20‐22°C and 85‐90% RH are recommended for storage and ripening of mangos to obtain sufficiently acceptable quality attributes.
Natural Occurrence of Undecaenes in Some Fruits and Vegetables
Authors: BERGER RALF G. , DRAWERT FRIEDRICH , KOLLMANNSBERGER HUBERT , NITZ SIEGFRIED 
Published: August 2006

ABSTRACT1‐(E,Z)‐3,5‐undecatriene and 1‐(E,Z,Z)‐3,5,8‐undecatetraene were isolated under enzyme inhibition from edible parts of peach, passion fruit, and kiwi; the triene only was found in celery, parsley, mandarine, apple and pear. Capillary gas chromatography, sniffing‐capillary gas chromatography, and combined “live”‐capillary gas chromatography‐mass spectrometry of the concentrated liquid‐liquid extracts were used to establish their identity. Owing to their ultra‐low odor detection thresholds and the proposed biogenesis, these trace compounds may be “character impacts” in a wide variety of food flavors of plant origin.
Improved Nutritional Value in Wheat Bread by Fortification with Full‐Fat Winged Bean Flour (Psophocarpus tetragonolobus L.DC)
Authors: KAILASAPATHY K. , PERERA P.A.J. , MACNEIL J.H. 
Published: August 2006

ABSTRACTThe nutrient composition of winged bean (Psophocarpus tetragonolobus L.DC) full‐fat flour (WBFF), wheat flour (WF) and WBFF‐fortified breads was studied. When WBFF fortification was increased from 0 to 20%, there was an increase of 63% in protein, 153% in fat, 130% in calcium, 97% in phosphorus, and 105% in iron contents. WBFF contained greater amounts (g/16g N) of histidine and lysine compared to WF. Except methionine which decreased, all other essential amino acids increased when WBFF was substituted for WF from 0 to 15%. The protein efficiency ratio for 10%‐WBFF bread (1.62) was found to be significantly greater (P<0.05) than that of 5%‐WBFF bread (1.40) and wheat bread (1.11).
Formation of Pyrazines by Chitin Pyrolysis
Authors: KNORR DIETRICH , WAMPLER THOMAS P. , TEUTONICO RITA A. 
Published: August 2006

ABSTRACTChitin, poly‐β‐(1–4)‐N‐acetyl‐D‐glucosamine, was heated at 300‐500°C for 5‐60 min to examine the potential of pyrazine formation from chitin pyrolysis. 2‐Methyl‐, 2,3‐dimethyl‐ and 2,3,5‐trimethyl‐pyrazine were formed at 300°C and additionally, 2,5‐dimethylpyrazine was found with increasing pyrolysis temperature up to 500°C. During 60 min of pyrolysis more than twice as much 2,3,5‐trimethylpyrazine as 2,5‐dimethylpyrazine was developed. Thus, altering time and temperature of chitin pyrolysis could be useful for the development of certain pyrazines that have food flavor applications.
Effect of Coconut Cream Addition to Soymilk on the Composition, Texture, and Sensory Properties of Tofu
Authors: ESCUETA ELIAS E. , BOURNE MALCOLM C. , HOOD LAMARTINE F. 
Published: August 2006

ABSTRACTCoconut cream was added to soymilk at 0, 4.7, 9.0, 16.6, 33.3, and 50% levels prior to coagulation with calcium sulfate. The protein and moisture content of the tofu decreased while fat increased with increasing levels of added coconut cream. The percent yield of tofu did not increase up to 4.7% added coconut cream but increased significantly when 9.0% or more coconut cream was added to soymilk. Hardness, springiness, cohesiveness and gumminess were increased by low levels of added coconut cream and decreased with high levels of coconut cream. This simple technology of coconut cream enrichment increased the caloric density of the tofu without affecting its acceptability.
Stabilization of Anthocyanins of Blood Orange Fruit Juice
Authors: MACCARONE EMANUELE , MACCARRONE ANGELO , RAPISARDA PAOLO 
Published: August 2006

ABSTRACTThe stability of the red color of pigmented orange fruit juice was somewhat improved by pasteurization with microwaves and addition of tartaric acid and gluthathione as mildly acidic and antioxidant agents, respectively. Highest stability was obtained through the formation of complexes between anthocyanins and phenolic compounds, such as rutin and caffeic acid.
Evaluation of Vanillin Assay for Tannin Analysis of Dry Beans
Authors: DESHPANDE S. S. , CHERYAN M. 
Published: August 2006

ABSTRACTSeveral parameters that might influence the vanillin assay for tannin analysis of dry bean (Phaseolus vulgatis L.) varieties were investigated. The assayable tannin content decreased with decreasing particle size of the bean flours. Time elapsed after grinding as well as storage under high humidity conditions markedly influenced tannin assays. The solubihty of tannins was dependent on the type of solvent used, with methanolic extraction requiring shorter periods as compared to extraction with acidified methanol. Color differences within the bean samples appeared to be the prime cause of variation in tannin analysis of beans. Extractions on seed coats alone increased the assayable tannin by 1.1‐2.5 times compared to extractions of bean flours.