bluuebunny/crossref_metadata_2025_split huggingface dataset:
Extending the storage life of ‘Khao Kriap Waue’–A traditional Thai glutinous rice‐based snack
Authors: Jomduang Somchai , Mohamed Suhaila , Muhammad Kharidah , Bakar Abdullah Abu 
Published: November 2006

AbstractKhao Kriap Waue (KKW) containing the usual 200 g kg−1 sugar, can be stored for 1 week at ambient temperature (28 ± 2°C) in the unpuffed, intermediate moisture form (170 g kg−1 moisture) before mould growth becomes apparent (104 colonies g−1 moist weight or higher). Reducing its moisture content to <130 g kg−1 made the product brittle, with poor puffing ability. The use of butyl parabenzoate extended the storate life to 2 weeks by delaying but not preventing mould growth. Storage in high barrier vacuum packaging extended the shelf‐life to 12 weeks, compared with 1 week in manually air‐expelled polyprophylene (PP), low‐density polyethylene (LDPE) or high‐density polyethylene packaging. Increasing the sugar content of 350 g kg−1 glutinous‐rice, lowered awto 0.65. made the product pliable and puffable, and increased the storage life of the unpuffed KKW to about 4 weeks. Puffed KKW which usually would not stay crunchy for more than 3 h after puffing, can be stored for less than 2 months in LDPE, but remained crunchy and acceptable for more than 6 months in aluminium/polyethylene laminate or PP. The use of PP, however, is more economical than aluminium/polyethylene laminate.
The potential of NIR spectroscopy for the detection of the adulteration of orange juice
Authors: Twomey Michael , Downey Gerard , McNulty Paul B 
Published: November 2006

AbstractNear‐infrared spectroscopy was used to investigate the adulteration of 65 authentic concentrated orange juice samples obtained from Brazil and Israel. These samples were adulterated with 100 g kg−1 additions (ie 100 g added to 900 g) of (1) orange pulpwash, (2) grapefruit juice, and (3) a synthetic sugar/acid mixture and with 50 g kg−1 additions (ie 50 g added to 950 g) of (4) orange pulpwash, and (5) grapefruit juice. All samples were scanned on the NIR systems 6500 spectrophotometer over the 1100‐2498 nm wavelength range. Principal component analysis was used to reduce each spectrum to 20 principal components. Factorial discriminant analysis was used to distinguish between the different sample groups. Using orange juice and orange juice adulterated at the 100 g kg−1 level, accurate classification rates of 94–95% were obtained. To classify samples adulterated at the 50 g kg−1 level, the calibration development sample set had to be augmented by the inclusion of samples adulterated at this lower level—after this augmentation, an accurate classification rate of 94% was obtained. The results demonstrated that the application of principal component and factorial discriminate analysis to NIR reflectance spectra can detect the adulteration of orange juice with an average accuracy of 90%. Furthermore, not one adulterated sample was predicted as being an authentic orange juice throughout the entire test regime.
Screening legume forages for soluble phenols, polyphenol oxidase and extract browning
Authors: Jones Beth A , Hatfield Ronald D , Muck Richard E 
Published: November 2006

AbstractRed clover (Trifolium pralense) is a legume that will brown quickly upon harvesting. This browning of red clover has been correlated to a reduction in proteolysis and requires the presence of a polyphenol oxidase and soluble phenol substrates. A method was developed to screen forages for soluble phenols, soluble polyphenol oxidase activity and extract browning. Fourteen different legumes and 24 red clovers (22 plant introductions and two cultivars), field grown in replicated plots, were screened. Of the different legumes, only red clover had measurable soluble polyphenol oxidase activity (7.70 abs g−1leaf) and underwent browning (0.245 abs g−1 leaf). This extract browning and polyphenol oxidase activity were present in all red clovers tested and ranged from 0.153 to 0.458 and 6.00 to 9.00 abs g−1 leaf, respectively. All of the legumes, including all red clovers, gave a positive response for soluble phenols.
Sensory evaluation of a hard white compared to a hard red winter wheat
Authors: McGuire Charles F , O'Palka Jacquelynn 
Published: November 2006

AbstractTraditionally bread wheats grown in the USA have been hard red genotypes. Introduction of hard white genotypes provides an opportunity for the comparison of the products and evaluation of consumer acceptance. MT 7811, a hard white wheat, and ‘Norwin’, a hard red winter wheat, were grown in adjacent plots in each of two years. Grain from each was divided, with half milled into whole wheat flour (wholemeal) and the other half milled into white flour (milled flour). Breads made from wholemeal and milled flour from each wheat genotype were tested by panelists for differences. Color differences were easily detected. The Wilcoxon‐Mann Whitney rank sums test was used to evaluate signal detection data. Both crust and crumb differences between the two wheats could be detected by some panelists. Differences could be detected between the two wheat types in either wholemeal or milled flour bread. Crust differences were often greater than crumb differences. Trained panelists commented on some bitterness in red wheat products and a sweetness in white wheat products.
Modified atmosphere packaging technology: A review
Authors: Church Ivor J , Parsons Anthony L 
Published: November 2006

AbstractModified atmosphere packaging is becoming increasingly common. It has been claimed that the technique enables significant shelf‐life extension but in so doing presents an increased public health risk. This paper reviews the literature relating to the scientific basis of these claims. It demonstrates that shelf‐life, sensory quality and safety of packaged products may be optimised only by harmonising a complex relationship between product and process.
Chemical characterisation of Tylosema fassoglensis (Kotschy) Torre & Hillc oilseed
Authors: Dubois M , Lognay G , Baudart E , Marlier M , Severin M , Dardenne G , Malaisse F 
Published: November 2006

AbstractTylosema fassoglensis seeds contain high levels of lipids (240–300 g kg−1) and proteins (446 g kg−1 dry weight). Major fatty acids contained in the oil are linoleic (36–42% of the total fatty acids) oleic (32–35%) and palmitic (11.5–15.7%) acids. The proteins are characteristic with their high levels of lysine, proline and tyrosine. Due to their very low content, both methionine and cystine appear to be the limiting amino acids. Tylosema fassoglensis defatted meal contains substantial amounts of trypsin inhibitors and phytates 295 TUI mg−1 and 35 g kg−1 dry weight, respectively.
The composition of Indian foods—mineral composition and intakes of Indian vegetarian populations
Authors: Pushpanjali  , Khokhar Santosh 
Published: November 2006

AbstractThe trace element (Fe, Mn, Zn and Cu) and Ca and P contents of cereals, legume grains, vegetables, milk products and oilseeds commonly consumed by Indian vegetarians were determined. Green leafy vegetables contained the highest amounts of Fe, Mn and Cu (15–171, 90–133 and 4–21 mg kg−1, respectively); buffalo milk, buttermilk and curd contained most zinc (53–63 mg kg−J). Legumes contained the highest levels of P, whilst buffalo milk and curd, and leafy vegetables possessed most Ca. The levels of these elements in prepared foods and diets were entirely consistent with the above findings. In general, the mineral intakes of the populations of children (4–9 years), adolescents (10–19), adults (20–45) and older adults (45–60) examined in this study were lower for Zn and Ca, similar for Fe and Ca, and higher for Mn and P than the recently prescribed Indian Recommended Dietary Allowances (RDAs). It is likely that other constituents of cereals and pulses, such as fibre and phytate, will greatly reduce the bioavailability of trace minerals and Ca in Indian vegetarian diets. In contrast to earlier studies, no significant overall differences were observed between populations from farming and non‐farming backgrounds.
Investigation on the role played by fermentation esters in the aroma of young Spanish wines by multivariate analysis
Authors: Ferreira Vicente , Fernández Purificación , Peña Cristina , Escudero Ana , Cacho Juan F 
Published: November 2006

AbstractThe role played by ethyl esters of fatty acids and by acetates of higher alcohols on the aroma of young wines from neutral grape varieties has been investigated. The statistical methods used have been stepwise linear regression and principal components analysis. Very significant conclusions have been reached. The role played by these compounds depends on the type of wine. In white wines their main role is in the perception of tree fruit and tropical fruit notes. It has been demonstrated that the former notes are linked to ethyl esters, while the latter are linked mainly to acetates of higher alcohols. In rose wines the intensity of tree fruit aroma was correlated with ester content, however no clear conclusion was reached about the role of various compounds on the perception of quality. Finally, in red wines these compounds do not determine the intensity of fruit aromas, and they only play a modulating role on aroma quality. This indicates that red grape varieties must have other aroma compounds which are responsible for the fruity characteristics of wines.
An analytical study of gums from Leucaena glabrata and Spondia purpurea
Authors: Perez G R M , Sanchez A J , Perez G S , Vargas S R 
Published: November 2006

AbstractAnalytical data are presented for the polysaccharide and proteinaceous components of the gum from the seed of Leucaena glabrata, and gum exudate from Spondia purpurea. The yield on hydrolysis of the polysaccharide was β‐galactose, 25% and 61%, L‐arabinose, 60% and 17%, and D‐galacturonic acid, 12 and 22%, respectively. The methoxy and nitrogen values for S purpurea are in the intermediate range, and for L glabrata they are in the low range. Both gums contain a low proportion of hydroxyproline. Aspartic acid and valine are the major aminoacid constituents present in S purpurea and glycine and aspartic acid for L glabrata. The gums have good solubility in water.
A model of temperature effects on microbial populations from growth to lethality
Authors: Peleg Micha 
Published: November 2006

AbstractThe propagation/destruction rate constant of microbial populations over the entire temperature range from growth (k(T) > 0) to lethality (k(T) < 0) can be described by a single mathematical model in the from:

where b is a dimensionless constant related to the height of the growth peak, Tm and Tc temperatures characteristic of the growth and lethal regimes and a1 and a2 constants (temperature units) indicating the span of the growth region and the steepness of k(T) in the lethal temperature region respectively. The fit of the model is demonstrated with published data on the effect of heat on two bacteria. Since bacterial spores, unless germinated, do not multiply, a reduced version of the model is sufficient to describe their destruction rate at moderate (almost no effect) and high (lethal) temperatures ie

. The fit of this equation is demonstrated with published data on the heat destruction kinetics of two bacilli spores. If the relationship between the model's constants and environmental conditions such as pH, aw, salts concentration, etc can be expressed algebraically the model can be used to describe the combined effect of the various factors within the frame work of a single mathematical equation. Although the model's applicability is only demonstrated with a limited number of microorganisms the concept that a single model can describe both the propagation and lethal regimes can be useful in other types of biological populations, eg insects.
Photo‐induced changes in the total chlorogenic acid content of potato (Solanum tuberosum) Tubers
Authors: Griffiths D Wynne , Bain H , Dale M F B 
Published: November 2006

AbstractThe exposure of potato tubers to light resulted in a significant cultivar‐dependent increase in chlorogenic acid content. The magnitude of the observed increase resulting from 48 h light exposure was significantly correlated with the initial chlorogenic acid content of the tubers and also with the previously reported photo‐induced increases in total glycoalkaloids. Time‐course studies indicated that the greatest rate of increase occurred between 8 and 16 h continual exposure. Prolonged storage under light revealed that chlorogenic acid values in some cultivars reached a maximum value after 48 h, whilst in others these continued to increase almost linearly until the end of the experiment 5 days later.
Influence of solvent extraction on the dietary fibre fractions of alfalfa protein concentrates
Authors: Hernández Teresa , Martínez Carmen , Hernández Amelia 
Published: November 2006

Abstract“Freezing curd” was prepared from alfalfa juice and extracted with 2‐propanol, either untreated or after washing with water. The soluble and insoluble dietary fibre fractions of the two extracted concentrates and the unextracted freezing concentrate were analysed to assess the effect of extraction on fibre content. Compared with unextracted “freezing curd”, direct extraction with 2‐propanol without washing increased the insoluble and soluble dietary fibre fractions by approximately 55% and 52% respectively, while washing with water followed by extraction with organic solvent led to an increase of about 79% and 28%, respectively. Thus, the washing with water lowered the soluble fibre by around 16%. Analysis of the ash and proteins in the crude fibre residues showed that while the ash content was similar in the residues for both the soluble and insoluble fibre, the protein content was much higher in the insoluble fibre residue.
High levels of glycoalkaloids in the established swedish potato variety magnum bonum
Authors: Hellenäs Karl‐Erik , Branzell Carina , Johnsson Håkan , Slanina Premysl 
Published: November 2006

AbstractIn 1986, potentially toxic levels of the glycoalkaloids α‐solanine and α‐chaconine were unexpectedly found in tubers of the established Swedish consumer potato variety Magnum Bonum, leading to the imposition of a conditional sales ban on such potatoes. The combined amounts of α‐solanine and α‐chaconine in more than 300 commercial lots of Magnum Bonum potatoes analysed as a consequence of the ban ranged from 61 to 665 mg kg−1 fresh weight with an average of 254 mg kg−1. Sixty‐six percent of the samples exceeded a temporary maximum residue limit of 200 mg kg−1, 8% were above 400 mg kg−1. Peeling did not significantly remove the glycoalkaloids in tubers with a high content. The occasional glycoalkaloid elevation was initially attributed to the unusually cold and rainy conditions during the late part of the season in 1986, but subsequent investigations have failed to confirm this hypothesis. Varietal characteristics are likely to have been involved since most other common Swedish varieties seemed to have had normal glycoalkaloid levels in 1986. There were no indications of serious or widespread adverse health effects in consumers due to the high glycoalkaloid levels, although there was circumstantial evidence that a few cases of temporary gastrointestinal disturbances were caused by consumption of Magnum Bonum potatoes with glycoalkaloid concentrations in the range 310–1000 mg kg−1.
The effect of pH on the formation of maillard‐derived aroma volatiles using a cooked meat system
Authors: Madruga Marta S , Mottram Donald S 
Published: November 2006

AbstractThe effect of pH on the formation of volatile compounds was investigated using minced beef in which the pH was adjusted within the range 4.0–5.6, by the addition of hydrochloric acid before cooking. The strong buffering capacity of the meat ensured that the pH did not vary during heating. Volatiles were analysed using headspace concentration and gas chromatography‐mass spectrometry. The total quantity of volatile compounds increased as the pH decreased. A number of furanthiols and their oxidation products were preferentially formed at acid pH; some of these compounds had strong meaty aromas. The formation of other heterocyclic compounds such as thiazoles and pyrazines were favoured by higher pH.
Gradient density isolation and fractionation of haze‐causing solids of canola oil
Authors: Gao Zhihong , Ackman Robert G 
Published: November 2006

AbstractAn occasional problem in retail canola (Brassica sp) oil is a precipitate or haze. By combining centrifugation at 2°C and an aqueous‐methanol flotation medium of an appropriate density the bulk of the triacylglyceride oil could be cleanly removed from the haze solids. The residue of solids could then be divided, also at 2°C, into a hexane‐insoluble fraction (HIP) of C42‐C63 normal and branched‐chain wax esters, and a hexane‐soluble fraction (HSP) including steryl esters and sometimes shorter chain (C42‐C63) wax esters. However, the HSP was primarily composed of triacylglycerides with an unremarkable fatty acid composition similar to that of the original oil. The application of infrared and nuclear magnetic resonance spectroscopy. of gas chromatography, and of Chromarod‐latroscan thin‐layer chromatography with flame‐ionisation detection to the HIP and HSP identifications is described. Phospholipids were found only in crude oils and do not appear to contribute to the haze in refined retail oils.
Neutral and acidic ascorbate oxidases from satsuma mandarin (Citrus unshiu Marc): Isolation and properties
Authors: Saari Nazamid Bin , Fujita Shuji , Haraguchi Kazuyuki , Miyazoe Ryuichi , Tono Tetsuzo 
Published: November 2006

AbstractThe neutral and acidic forms of ascorbate oxidase (AAO) were isolated and purified from young fruits of satsuma mandarin by a combination of (NH4)2SO4 fractionation, ion‐exchange and hydrophobic chromatography, and gel filtration. The neutral and acidic AAO were both diamers of two subunits with native molecular weights of 133 and 136 kDa, respectively. Neutral AAO was stable in the range of pH 5 and 8 and exhibited optimal activity at pH 5.5 and 45°C. In contrast, acidic AAO was stable between pH 5 and 10 and exhibited optimal activity at pH 5.5 and 50°C. When L‐ascorbate and D‐isoascorbate were used as substrates, Km values of neutral AAO were 2.98 × 10−4 M and 3.36 × 10−4 M and those of acidic AAO were 1.99 × 10−4 M and 1.86 × 10−3 M, respectively. The activities of the two forms of AAO were totally inhibited by metabisulphite and cyanide, substantially suppressed by higher concentrations of diethyldithiocarbamate and fluoride, and not inhibited at all by monovalent and divalent metal ions tested.
Absence of a hypocholesterolaemic action of chitosan in high‐serum‐cholesterol rabbits
Authors: Hirano Shigehiro , Akiyama Yasutoshi 
Published: November 2006

AbstractIn rabbits fed a 0.9% cholesterol‐enriched (to 9 g kg−1) and 20 g kg−1 chitosan‐supplemented diet, total faecal bile acid and sterol levels increased 1.2‐1.4 times (cholic acid 5.0 times, and cholesterol 1.5 times) those in rabbits fed a cholesterol‐enriched (to 9g kg−1) diet. The serum cholesterol and triacylgiycerol levels of high‐serum‐cholesterol rabbits were affected neither by feeding with a 20 g kg−1 chitosan‐supplemented diet nor by intravenous injection with chitosan of low molecular weight (c3000) or chitosan oligosaccharides (300‐1162) daily. These data indicate that chitosan plays a hypocholesterolaemic action only in the intestine.
Degradation characteristics of isolated and in situ cell wall lucerne pectic polysaccharides by mixed ruminal microbes
Authors: Hatfield R D , Weimer P J 
Published: November 2006

AbstractTwo pectic polysaccharide fractions were isolated form lucerne (Medicago sativa L) leaves and used in fermentation experiments with mixed ruminal microbes. Both fractions were similar in chemical composition, containing galacturonic acid (52‐58 mol%) and the neutral sugars arabinose (14‐18 mol%), galactose (6‐8 mol%) and rhamnose (8‐12 mol%). Fermentation of both fractions was rapid and complete with a half‐life of approximately 4 h. Production of total volatile fatty acids matched the degradation profile reaching a maximum level shortly after the rate of degradation began to decrease. The fermentation characteristics of citrus pectin and polygalacturonic acid were similar to those of the lucerne pectic fractions but galacturonic acid was much slower in its rate of degradation while soluble arabinogalactan from larchwood was virtually undegraded. Leaves of early bud stage lucerne and lower nodes and internodes of stems from full bloom lucerne were also fermented by mixed ruminal microbes. Pectic polysaccharides were rapidly and extensively degraded from both tissues. Initial rates were faster for leaves than for stems and the extent of pectic degradation was greater in leaves (8% residual) than in stems (17% residual). Selection of forage lines with increased pectic polysaccharides would provide greater amounts of rapidly available energy that could result in more efficient utilisation of the rapidly degraded protein in lucerne.
Sweet taste and solution properties of α,α‐trehalose
Authors: Portmann Marie‐Odile , Birch Gordon 
Published: November 2006

Abstractα,α‐Trehalose, a naturally occurring non‐reducing disaccharide (α, D‐glucopyranosyl 1–1 α‐D‐glucopyranoside) is investigated by solution parameters and sensorial effects. Interactions between α, α‐trehalose and water give rise to hydration effects which are measurable by intrinsic viscosity [n], apparent specific volume V°2, and NMR relaxation times. Water‐solute interactions are prime determinants of taste qualities. An interpretation of sweetness intensity and persistence of α,α‐trehalose is therefore offered, based on its solution properties and its effect on water structure. From the results, it appears that α,α‐trehalose undergoes a better packing among water molecules than other sugars. α,α‐Trehalose is found to be less sweet but more persistent than sucrose, fructose, glucose or maltose.
Analysis of variation and multivariate relationships among analytical and sensory characteristics in whole apple evaluation
Authors: Dever Marjorie C , Cliff Margaret A , Hall John W 
Published: November 2006

AbstractSources of variation affecting assessment of whole apple fruit quality were identified and multivariate relationships between analytical and sensory characteristics examined. Fourteen analytical measurements (pH, soluble solids (SS), titratable acidity (TA), flesh L, flesh b, flesh a, flesh hue angle, weight, internal ethylene, skin L, skin a, skin b, starch skin hue‐angle) and six sensory characteristics (jiciness, crispness, firmness, fruit flavour, sweetness and sourness) were evaluated on samples from the same apple quarters. Variation in fruit quality among apples of three red categories (15–25%, 50–60%, 85–95%) and within apples due to side‐to‐side (blush versus non‐blush) and top‐to‐bottom were documented. Highly coloured ‘McIntosh’ apples (85–95% red) were significantly heavier, sweeter, and had a higher pH than those with less colour development. The non‐blush sides of the apples were significantly more crisp and less sweet than the blush sides. Highly coloured ‘Jonagold’ apples (85–95%) were significantly sweeter and fruitier. The bottom sections of both the ‘McIntosh’ and ‘Jonagold’ apples had significantly lower pH than the top. The bottom sections of ‘McIntosh’ apples were sweeter; whereas the bottom sections of ‘Jonagold’ were less crisp and more fruity. For ‘McIntosh’ and ‘Jonagold’ cultivars, canonical correlation analyses elucidated three and two underlying dimensions, respectively, that characterised the relationships among the analytical and sensory variables. For both cultivars, discriminant analysis was successful in differentiating the red classifications using the analytical and sensory variables.