bluuebunny/crossref_metadata_2025_split huggingface dataset:
MAINTAINING POSTHARVEST QUALITY OF THE TOMATO FRUIT BY EMPLOYING METHYL JASMONATE AND ETHANOL VAPOR TREATMENT
Authors: TZORTZAKIS NIKOS G. , ECONOMAKIS COSTAS D. 
Published: November 2007

ABSTRACT The postharvest quality of tomato fruit (Lycopersicon esculentum L.) was evaluated after treatment with natural volatile compounds (methyl jasmonate [MJ] or ethanol) and storage at 13C during or following vapor exposure. The fruit treated with natural volatiles did not differ on fruit decay during vapor exposure, but following exposure and transfer to ambient air, the fruit had less decay at storage temperature. Volatile‐treated fruit tended to maintain firmness during exposure, and the effects were significant for ethanol‐treated fruit, following storage to ambient air. Sugar (i.e., fructose and glucose) concentration was stimulated in ethanol‐treated fruit following exposure and transfer to ambient air. Ascorbic acid concentration was stimulated in MJ‐treated fruit during exposure and persisted (including ethanol treatment) following transfer to ambient air. Total phenolics declined during vapor exposure and increased for MJ‐treated fruit after transfer to ambient air. Lycopene concentration did not differ during MJ exposure but increased following volatile exposure. The fruit samples treated with vapors had accelerated percentage weight loss compared with untreated fruit during ripening but without commercial interest, whereas citric acid content did not differ among the treatments. The results suggest that MJ and ethanol vapor may improve fruit quality‐related attributes on top of the well‐documented antimicrobial protection during fresh produce storage and transit.PRACTICAL APPLICATIONSThe data presented in this work suggest that the use of natural volatiles is an innovative and useful tool as an alternative to the use of synthetic fungicides or other sanitation techniques in storage/packaging. Vapor enrichment may reduce disease development with a major contribution to limiting the spread of the pathogen by lowering the spore load (spore production) in the storage/transit atmospheres as well as the use of natural volatiles as an alternative food preservative. In addition to these, the improvement of fruit quality observed in the present work is of great market importance. The effects of natural compounds on individual microorganisms (fungi and bacteria), both responsible for spoilage and foodborne pathogens, as well as the minimum concentration to gain effectiveness without affecting fresh produce quality and storage deserve further research.
CAROTENOID RETENTION AND SENSORY CHARACTERISTICS OF SELECTED VEGETABLES PREPARED BY INDUCTION STIR‐FRYING*
Authors: RAJAGOPAL LAKSHMAN , GIRAUD DAVID W. , HAMOUZ FAYRENE L. , DRISKELL JUDY A. 
Published: November 2007

ABSTRACT The effects of induction stir‐frying on carotenoid retention and sensory characteristics of selected vegetables (carrot, green spring onion, red pepper, snow pea, white spring onion and yellow pepper) were investigated. Cooking times ranged from 4 to 6 min, and cooking yields from 70.9 to 92.0%. The stir‐fried vegetables retained (w/w) more than 85% (mean) of each of their carotenoids (β‐carotene, lutein, zeaxanthin, α‐carotene, β‐cryptoxanthin and lycopene). Over three‐quarters of the 78 consumer panelists reported liking extremely/liking very much or liking moderately/liking slightly the appearance, color, flavor, texture and overall acceptability of carrot, green spring onion, red pepper, snow pea and yellow pepper; whereas, half to three‐quarters reported similarly for white spring onion. Few differences in attribute responses were observed by gender. Induction stir‐fried vegetables had excellent carotenoid retention, and the consumer panelists indicated liking them slightly to extremely. PRACTICAL APPLICATIONSThis study indicates that vegetables that are cooked by induction stir‐frying retained (w/w) over 85% of their carotenoid content and had sensory characteristics that the consumer panelists liked. Perhaps individuals, specifically college students, might be inclined to consume more cooked vegetables if they liked the appearance, color, flavor, texture and overall acceptability of the vegetables. Consuming vegetables containing higher amounts of the carotenoids may also be beneficial.
VARIETAL AROMA COMPOUNDS OF VITIS VINIFERA CV. KHAMRI GROWN IN TUNISIA
Authors: SOUID IMEN , HASSENE ZEMNI , PALOMO EVA SÁNCHEZ , PÉREZ‐COELLO MARIA SOLIDAD , GHORBEL ABDELWAHED 
Published: November 2007

ABSTRACT The aroma composition of the grape juice of Khamri, a native variety of Vitis vinifera grown in Tunisia, was investigated for the first time. A total of 27 free and 20 glycosidically bound compounds were identified by gas chromatography‐mass spectrometry. According to the obtained results, the aroma compounds were C6 alcohols, benzene compounds, terpenes, acids and norisoprenoids. On the basis of gas chromatography‐olfactometry, these compounds were grouped, according to volatiles exhibiting the identical odor quality, into 10 groups of the same character (aromatic series) as a way of establishing an aroma profile for the studied variety. The high glycosidically bound norisoprenoid concentrations and the absence of the bound form of the acids were a positive factor for the Khamri variety potential aroma.PRACTICAL APPLICATIONSThis article aimed on the identification of the unknown Tunisian grapevine varieties that are very well adapted to the arid conditions and that could have a good quality. The discovery of unknown autochthonous grapevine varieties with good aroma and pomological characteristics could be of great importance for the agriculture sector all over the world especially the arid regions.
PREVALENCE OF ANTIMICROBIAL RESIDUES IN MILK AND DAIRY PRODUCTS IN THE STATE OF KUWAIT
Authors: ALOMIRAH HUSAM , AL‐MAZEEDI HANI , AL‐ZENKI SAMEER , AL‐AATI TAREQ , Al‐OTAIBI JAMLA , AL‐BATEL MAHA , SIDHU JIWAN 
Published: November 2007

ABSTRACT Approximately, 1,000 locally produced and imported milk and dairy product samples were collected at different seasonal periods from different farms and retail outlets in Kuwait, and screened for the presence of four antimicrobial residues (beta‐lactams, tetracyclines sulfonamides and chloramphenicol) using Charm II system. Results indicated that 29.1% of the analyzed local fresh milk samples were above the maximum residue level (MRL) for tested residues with tetracycline as predominant residue. The prevalence of antimicrobial residues in imported pasteurized milk samples (5.4%) was higher than that of local pasteurized milk samples (3.4%). No residues were detected in powdered and condensed milk samples imported from the European Union (EU) countries with the exception of tetracyclines. Results also showed that 9.4% of the analyzed imported cheese samples were above the MRL for tested residues, while tested ice cream samples were negative for antimicrobial residues. The significant presence of antimicrobial residues, particularly chloramphenicol, in raw and pasteurized milk, clearly implies the misuse of antimicrobial drugs in animal farms in Kuwait and neighboring countries, and implies the need for stricter regulations on antimicrobial drug usage in the dairy industry. PRACTICAL APPLICATIONSThis article addresses the generation of a baseline data on the current presence of four antimicrobial residues in locally produced and imported milk and dairy products in the state of Kuwait. The outcome of this study will provide valuable baseline information for local governmental authorities for effective monitoring for the use and misuse of agricultural antimicrobial drugs. Such data will also be important for other Gulf Cooperation Council countries, because such countries share similar farming practices and import comparable foodstuffs.
MANUFACTURING FUNCTIONALITY OF CHILLED VENISON AND BEEF
Authors: FAROUK M.M. , BEGGAN M. , HAFEJEE I.I. , FREKE C. , BEKHIT A.E.D. 
Published: November 2007

ABSTRACT The functional properties of venison and beef semimembranosus muscle stored at −1.5C for 4 weeks were compared. Sarcoplasmic protein solubility (SPS), malondialdehyde (MDA) and reactive sulfhydryl (SH) contents were higher in venison compared with beef (P < 0.001). Cooked batter torsion stress, tensile strength, rigidity and yield were higher in beef compared with venison (P < 0.01). Venison and beef did not differ in total protein solubility (TPS), emulsion activity index (EAI) and emulsion stability (ES) (P > 0.05). TPS, EAI, ES, MDA, torsion stress and strain, tensile strength and extensibility in meats from both species increased, and SPS and SH decreased with chilled storage time (P < 0.01). Within the parameters of this study, chilled beef had a better manufacturing functionality compared with venison. Manufacturing functionality in meats from both species improved with chill storage time, but the improvement was more marked in beef compared with venison.PRACTICAL APPLICATIONSThe following are some of the practical applications of this research: (1) processing parameters used to optimize the manufacturing functionality of beef are not suitable for venison because the latter tenderize much faster than beef with negative implications to manufacturing functionality; (2) the current practice of not vacuum packaging frozen manufacturing meat will have a more deleterious effect on the functionality of venison compared with beef because of the higher rate of lipid oxidation in venison; and (3) the best time to use chilled venison and beef for maximum functionality is at 2 or 3 weeks of storage at –1.5C.
PHYSICAL PROPERTIES OF FISH PROTEINS COOKED WITH STARCHES OR PROTEIN ADDITIVES UNDER OHMIC HEATING
Authors: CHAI PANIDA PONGVIRAT , PARK JAE W. 
Published: November 2007

ABSTRACT The texture, color and microstructure of surimi seafood gels were investigated to determine the interaction effects of fish proteins with starches or protein additives under ohmic heating, and to compare ohmically cooked gels with conventional water‐bath‐cooked gels. Gel properties were affected by the type of additive, concentration and cooking method. The effect of starch on gel texture was more pronounced at low concentrations. Compared to wheat starch, potato starch seemed to slightly improve gel strength; however, it decreased the gel whiteness. All nonfish protein additives resulted in better or equal textural properties of gels, whereas there was a slightly negative effect for gel color. Fast ohmic‐cooked gels mostly exhibited higher gel strength than conventionally cooked gels. PRACTICAL APPLICATIONSThere is a discrepancy between current gel preparation (slow heating by water bath) and current practice of crabstick manufacturing (fast heating). The use of data generated from slow cooking gel preparation for the manufacture of fast cooking crabstick does not make sense. This study demonstrates how starch and protein additives behave at ohmic heating which mimics the fast cooking crabstick manufacture.
CHARACTERIZATION OF CLOUD COMPONENTS FROM SELECTED TROPICAL FRUITS
Authors: KOFFI ERNEST , PHILLIPS ROBERT , WICKER LOUISE 
Published: November 2007

ABSTRACT The composition and characteristics of insoluble fruit matter (IFM) and alcohol insoluble solids (AIS) from banana, mango and orange were evaluated. The galacturonic acid content was significantly higher for mango and orange pectin (6.0%) compared to banana (5%). The degrees of esterification of pectin in AIS were 78 ± 5, 85 ± 6 and 85 ± 2 for mango, orange and banana, respectively. Proteins in the fruit pulps were of low molecular weight (<100,000 Da). The relative proportions of the amino acids in the AIS and IFM were similar, with predominant aspartic acid and low methionine and tyrosine contents. Phenolic compounds were highest in banana pulp (138 ± 2 mg gallic acid equivalent/L = mg GA/L) compared to 102 ± 8 mg GA/L for orange. Phenolic compounds were about 10‐fold less (15 ± 2 mg GA/L) in mango.PRACTICAL APPLICATIONSThis work has applications to the development of natural clouding agents for juices, juice‐added beverages and protein‐fortified beverages. The chemical analysis provides fundamental information on the potential for stable protein interactions from banana and mango, tropical fruits that are desirable in beverages. Further, the research enhances the potential for value‐added processing of these fruits.
THE EFFECT OF PROCESSING METHOD ON THE CHARACTERISTICS OF CARROT JUICE
Authors: DEMİR NİLAY , BAHÇECİ K. SAVAŞ , ACAR JALE 
Published: November 2007

ABSTRACT The production of carrot juice using different technologies is the main subject of this investigation. Although the production and preservation of the carrot juice technology have not been improved and are not prevalent, an intensive study has been carried out on this subject recently. In this study, the effects on the yield and quality of carrot juice produced with and without total enzymatic liquefaction (Pectinex Ultra SP‐L, Novo Nordisk Ferment, Dittingen, Switzerland) as well as lactofermentation or citric acid addition have been investigated. Generally, enzymatic liquefaction of mash increased the juice yield (89.32 ± 1.17 and 90.43 ± 0.47% for lactofermented and citric‐acid‐added samples, respectively), while the control sample juice yield was found to be 59.90 ± 0.81%. Lactofermented and acid‐added samples demonstrated lower pH value. In enzyme‐treated samples, the total acidity increments were also determined. Accordingly, galacturonic acid formed after enzymatic breakdown of pectin in the raw material increased the total acidity of the samples. Magnesium contents of lactofermented juices were found to be low because lactic acid bacteria require magnesium for their growth. β‐Carotene contents have been found to be higher in both lactofermented and in nonenzyme‐treated samples.PRACTICAL APPLICATIONSThis article describes the effects of different processing methods on the characteristics of carrot juice. It is difficult to preserve vegetable juices such as carrot juice because of their low acidity. The acidity of carrot juice (pH ∼6.2) can be adjusted by the addition of citric acid or the lactofermentation method to pH 4.5. With these processes carrot juice can be preserved by pasteurization as occurs for low pH fruit juices, increasing shelf life. According to the results of this study, increasing the acidity of mash with lactofermentation or citric acid addition also increases the juice yield.
EFFICACY OF ECOQUEST RADIANT CATALYTIC IONIZATION CELL AND BREEZE AT OZONE GENERATOR AT REDUCING MICROBIAL POPULATIONS ON STAINLESS STEEL SURFACES
Authors: ORTEGA M.T. , FRANKEN L.J. , HATESOHL P.R. , MARSDEN J.L. 
Published: November 2007

ABSTRACT The improvement of disinfection technology for contact surfaces in health care, food processing, schools and residential environments is critical for the control and prevention of disease‐causing microorganisms. Historically, both ozone‐ and peroxide‐based technologies have been used as disinfectants in numerous applications. This study determined the potential use of oxidative gases, including ozone and peroxide, generated by the EcoQuest Radiant Catalytic Ionization (RCI) cell for the inactivation of Escherichia coli, Listeria monocytogenes, Streptococcus pneumoniae, Pseudomonas aeruginosa, Bacillus globigii, Staphylococcus aureus, Candida albicans and Stachybotrys chartarum on stainless steel surfaces. In addition, the EcoQuest Breeze AT ozone generator was evaluated for the inactivation of C. albicans and S. chartarum on stainless steel surfaces at diverse contact times in a controlled airflow cabinet. Results showed that oxidative gases produced by the RCI cell reduced all microorganisms tested by at least 90% after a 24 h exposure on stainless steel surfaces. The RCI cell was more effective at reducing microbial counts for shorter exposure times than was the Breeze AT ozone generator.PRACTICAL APPLICATIONSThe purpose of this study was to give an accurate evaluation of the Radiant Catalytic Ionization technology for disinfection of environmental contact surfaces. When used properly and safely, this technology can provide a cost‐effective means for eliminating environmental microorganisms such as Bacillus globigii, Staphylococcus aureus, Candida albicans, Stachybotrys chartarum, Pseudomonas aeruginosa, Escherichia coli, Streptococcus pneumoniae and Listeria monocytogenes in industries such as food processing and health care.
PHYSICAL, SENSORY AND CHEMICAL EVALUATION OF COOKED SPAGHETTI
Authors: MARTINEZ CRISTINA S. , RIBOTTA PABLO D. , LEÓN ALBERTO E. , AÑÓN M. CRISTINA 
Published: November 2007

ABSTRACT The objectives of this research were to estimate the ability of chemical analysis, cooking properties, sensory evaluation and instrumental texture assays as descriptive quality parameters, and to evaluate the association between sensory and instrumental measurements on commercial pasta samples. Five commercial samples, Com1 to Com5, were analyzed. Moisture, protein and ash contents were determined from raw materials, while cooking loss, water absorption and leached amylose were measured in cooked samples. Color parameters (L*, a* and b*) were determined spectrophotometrically and color scores were calculated from raw and cooked samples. Three instrumental texture assays by a texture analyzer (TA‐xT2i) and seven sensory parameters were evaluated. Chemical analysis, cooking properties, sensory evaluation and texture measurement were found to be sensitive quality parameters. From the analysis of the results, Com1 showed the best quality. A significant relationship between the sensory and instrumental measurements according to Pearson correlation and the principal component analysis was also observed.PRACTICAL APPLICATIONSIn this work, the quality of different commercial pastas was assessed by means of chemical analysis, cooking properties, sensory evaluation and instrumental texture. The goal of this study was to identify the most important determinations related to pasta quality, and it allowed the establishment of the relationship between the sensory properties and texture measurements.
AN IMPROVED INSTRUMENTAL CHARACTERIZATION OF MECHANICAL AND ACOUSTIC PROPERTIES OF CRISPY CELLULAR SOLID FOOD
Authors: CASTRO‐PRADA EVA M. , LUYTEN HANNEMIEKE , LICHTENDONK WIM , HAMER ROB J. , VAN VLIET TON 
Published: November 2007

ABSTRACTA detailed study was performed to simultaneously measure the mechanical and acoustic properties of crispy cellular solid foods. Different critical aspects are discussed in order to assess optimal test conditions. These are primarily data sampling rate, microphone positioning, frequency spectrum of interest, sound/noise ratio and selection of measuring probe. A data sampling rate of more than 50 kHz was shown to be sufficient to register fracture event and acoustic event, and the frequencies audible by human ear (at least 40 kHz needed). The optimum positioning of the microphone with respect to the test piece should be a compromise between a distance that the microphone registers a good sound over the whole human audible frequency spectrum and a good sound/noise ratio. It is shown that test method selection has to depend on whether the goal is determining material fracture behavior or correlation of data to consumer perception. The best method from a fracture mechanics point of view does not have to be the best choice for a combined fracture and acoustic measurement.PRACTICAL APPLICATIONSThe method described will especially be useful for the study of materials that fracture in a brittle way whereby during the fracture process, an audible sound is emitted (as is the case for crispy and crunchy food products). Although the data reported are for dry products, the method will be relevant for the study of all kinds of crispy/crunchy products. This work also shows that for a study directed on elucidating the mechanisms determining crispy/crunchy behavior of foods, a much higher data sampling rate is required than used in most studies published in literature. Moreover, guidelines are given for the positioning of the microphone and the selection of the measuring probe for measuring simultaneously the mechanical and acoustic fracture properties of crispy/crunchy cellular solid foods.
A RESEARCH NOTE ON RHEOLOGICAL BEHAVIOR OF SOME PROCESSED PRODUCTS FROM CACTUS PEAR (OPUNTIA FICUS‐INDICA [L.] MILL.)
Authors: CEREZAL P. , CASTRO E. , DUARTE G. 
Published: November 2007

ABSTRACT A study of some textural and rheological properties of cactus pear products was carried out in this research. The parameters of brittleness and hardness in peeled cactus pears in syrup (PCPS), and the compression stress in the sweetened pulp from cactus pears with partial addition of their skins (SPCPS) and in the marmalade from cactus pear skins (MCPS) were evaluated. Flow behavior was only evaluated in SPCPS and MCPS. A significant variation of the maximum force between different samples of PCPS in the range of 544.3–975.3 N was determined, while the deformation was 17.1–21.2 mm. In the SPCPS and MCPS products, the maximum stresses were low, 0.254 and 0.366 N/mm2, although the deformation was of 28.8 and 29.07 mm, respectively. SPCPS was a pseudoplastic fluid, with a better fit to the general model of Herschel–Buckley. Meanwhile, MCPS was represented by a polynomial model of third order. PRACTICAL APPLICATIONSThe results of this study indicate that there is a relatively wide interval in the degree of ripeness of the fruits, detected by instrumental evaluation, which can be used for the development of the peeled cactus pears in syrup product despite the previous selection of the fruits carried out in the elaboration process and are accepted by trained testers without being a sensorial defect. On the other hand, the partial or total incorporation of the skins in sweetened pulp from cactus pears with partial addition of their skins and in marmalade from cactus pear skins semisolid products, respectively, allows a greater use of the fruit, while the mixture of pectin and mucilage in the skins contributes to increasing the consistency without making necessary the addition as external additives.
PCE, TCE, and TCA Vapors in Subslab Soil Gas and Indoor Air: A Case Study in Upstate New York
Authors: McDonald Gerald J. , Wertz William E. 
Published: November 2007

AbstractA comprehensive investigation of subsurface vapor intrusion into buildings in the Village of Endicott in upstate New York provided an unusually rich data set for studying the relationship between subslab soil gas and indoor air concentrations. The study concludes that vapor intrusion into buildings with basement foundations and concrete floors generally results in ratios of subslab soil gas to indoor air concentrations greater than 100:1 at this site. The data set also shows that ambient background‐ and indoor‐contaminant vapor sources can result in measured indoor air concentrations that could be mistakenly ascribed to subsurface‐contaminant vapor sources and erroneous conclusions regarding the relationship between subslab soil gas and indoor air concentrations. By separating the measured subslab soil gas concentrations of tetrachloroethene, trichloroethene, and 1,1,1‐trichloroethane into low‐ and high‐range data subsets, the influence of background and indoor sources of these compounds was more easily discerned.