bluuebunny/crossref_metadata_2025_split huggingface dataset:
Antioxidative protection in a high‐melatonin organism: The dinoflagellate Gonyaulax polyedra is rescued from lethal oxidative stress by strongly elevated, but physiologically possible concentrations of melatonin
Authors: Antolín Isaac , Obst Barbara , Burkhardt Susanne , Hardeland Rüdiger 
Published: February 2007

Antolín I, Obst B, Burkhardt S, Hardeland R. Antioxidative protection in a high‐melatonin organism: The dinoflagellate Gonyaulax polyedra is rescued from lethal oxidative stress by strongly elevated, but physiologically possible concentrations of melatonin. J. Pineal Res. 1997; 23:182–190. © Munksgaard, CopenhagenAbstractLethal oxidative stress was investigated in the dinoflagellate Gonyaulax polyedra by measuring the dying‐peak of bioluminescence during circadian phases of low physiological light emission, low bioluminescence capacity, and low sensitivity to stimulatory agents. Measurements were carried out in constant darkness after transfer of cells from light at CT 6 (circadian time, 0600 hr). H2O2(0.08 mM), when administered 1 hr after transfer of cells, led to a multifold, long‐lasting enhancement of light emission, which is typical for lethal cell damage. At the circadian phases of investigation, melatonin did not substantially stimulate bioluminescence up to concentrations of 0.5 mM. At this concentration, addition of melatonin prevented the dying‐peak and reduced bioluminescence to almost basal values. The high concentration of melatonin applied is not unphysiological in Gonyaulax, because the indoleamine can increase to levels of several millimolar, e.g., in response to temperature signals. These protective effects of melatonin seem to be caused mainly by the direct action of melatonin as an antioxidant, because the major enzymes of antioxidative protection were not stimulated by melatonin, although some of them responded to H2O2. The activities of neither superoxide dismutase, hemoperoxidase/catalase, glutathione peroxidase, nor haloperoxidase were enhanced under the influence of melatonin; glutathione 5‐transferase activity increased only slightly.
Melatonin increases nerve growth factor in mouse submandibular gland
Authors: Pongsa‐Asawapaiboon Anchalee , Asavaritikrai Pundit , Withyachumnarnkul Boonsirm , Sumridthong Ayuthaya 
Published: February 2007

Pongsa‐Asawapaiboon A, Asavaritikrai P, Withyachumnarnkul B, Sumridthong A. Melatonin increases nerve growth factor in mouse submandibular gland. J. Pineal Res. 1998; 24:73–77. © Munksgaard, CopenhagenAbstractThe effect of melatonin administration on nerve growth factor (NGF) was studied in the submandibular glands of adult Swiss male mice. Melatonin injection, at 1 μg daily for 30 days, resulted in an increase in the NGF content as detected by immunohistochemistry. The submandibular gland weight and the area of the granular convoluted tubules, which contained NGF, were also increased significantly. These effects were not observed when the dose of melatonin was increased to 10 and 50 μg daily. None of the melatonin treatments used influenced the weights or histology of the testes or seminal vesicles of the mice. The results suggest that melatonin, at physiological concentrations, directly regulates NGF synthesis in the mouse submandibular gland.
Effects of melatonin on proliferation of cancer cell lines
Authors: Papazisis Konstantinos T. , Kouretas Demetrios , Geromichalos George D. , Sivridis Efthimios , Tsekreli Olga K. , Dimitriadis Konstantinos A. , Kortsaris Alexander H. 
Published: February 2007

AbstractPapazisis KT, Kouretas D, Geromichalos GD, Sivridis E, Tsekreli OK, Dimitriadis KA, Kortsaris A.H. Effects of melatonin on proliferation of cancer cell lines. J. Pineal Res. 1998; 25:211–218. © Munksgaard, CopenhagenThe pineal hormone melatonin has been reported to have in vitro antiproliferative effects on estrogen receptor‐positive human breast cancer cell lines at concentrations near to plasma physiological concentrations (1 times 10‐11to 1 times 10‐9M). Its growth inhibitory actions have been thought to be linked to the estrogen‐receptor system. We tested the cytotoxic effects of melatonin on MCF‐7 and T47D human breast cancer cell lines by using the SRB (sulforhodamine‐B), XTT‐tetrazolium, and bromodeoxyuridine (BrdU) assays in 96‐well microtiter plates. After a 3 or 4 day exposure, melatonin did not have any significant effect on breast cancer cell proliferation and survival in doses up to 1 times 10‐4M. Doses higher than 1 mM exhibited a potent cytotoxic effect, which was not mediated by the estrogen‐receptor or by protein tyrosine kinases and was not specific for breast cancer cell lines. Intracellular glutathione levels did not seem to play any role in the sensitivity of breast cancer cells to melatonin, since the addition of L‐buthionine‐[S,R]‐sulfoximine, ethacrynic acid, or exogenous glutathione did not modify our results. We conclude that under our experimental conditions melatonin has no inhibitory effects on human breast cancer cells at low (physiological or supraphysiological) concentrations. The different experimental procedures that were utilized in the present study can partially explain the divergence between our results and the literature.
MOISTURE ADSORPTION INFLUENCES ON RICE
Authors: KUNZE OTTO R. 
Published: February 2007

ABSTRACTRice is a hygroscopic grain which adsorbs or desorbs moisture depending on its ambient environment. Moisture desorption is associated with rice drying. Much research has been conducted to determine those drying procedures which produce the highest head rice yield. Moisture adsorption is associated with water reentering the rice grain. This occurs when the vapor pressure within the grain is lower than the vapor pressure in the surrounding air. Rapid moisture readsorption causes the rice grain to fissure. Fissured grains usually break during subsequent hulling and milling operations. This paper reviews the literature related to moisture adsorption and fissuring of the rice grain, and discusses those preharvest and postharvest conditions where rice grains are subjected to moisture‐adsorbing environments which have the potential to fissure the grain and subsequently reduce head rice yield.
PROTEOLYSIS BY IMMOBILIZED TRYPSIN
Authors: GRULKE ERIC A. , OKOS MARTIN R. , SYVERSON ALDRICH 
Published: February 2007

ABSTRACTTrypsin immobilized on a phenol‐formaldehyde resin was used as a model system to hydrolyze bovine serum albumin. An inhibitor was used during coupling to reduce autolysis. An automated GPC column showed that the reaction product distribution of the immobilized trypsin was different from that of the soluble enzyme. Enzyme loading affected the reaction product distribution. A 5% loss in proteolytic activity was found after 31 days of use.
PASTEURIZATION OF CHERRY BRINE IN A HELICALLY COILED HEAT EXCHANGER
Authors: MINTZIAS PETROS Z. , RIPPEN ALVIN L. , LEREW LLOYD E. 
Published: February 2007

ABSTRACTSpent cherry brine was pasteurized in a helically coiled heat exchanger. The brine contained polygalacturonase enzyme at a concentration of 1 mg of enzyme per 1 ml of brine. Two methods were used to predict the amount of polygalacturonase inactivation. Predicted and measured values varied less than 2.34%. A pasteurization process with a constant temperature of 81†C throughout the holding coil of the heat exchanger for 9 sec resulted in 99.8% inactivation.
A COMPUTER‐THERMOCOUPLE INTERFACING SYS FOR TIME‐TEMPERATURE DATA COLLECTION FROM THERMAL FOOD PROCESSES1
Authors: ROOP RICHARD A. , BADENHOP ARTHUR F. 
Published: February 2007

ABSTRACTA data logger that uses two computers simultaneously for collection and immediate observation of thermal food process data is described. Limits of error for a single observation, determined using a standard voltage input, was found to be less than .17° F (.094 °C). Component drift was found to be .04° F (.022° C) per hour. When properly calibrated, the system can be used for accurate data collection in most thermal process evaluations.
RHEOLOGICAL MODEL OF SOY DOUGH IN EXTRUSION
Authors: CHEN A. H. , JAO Y. C. , LARKIN J. W. , GOLDSTEIN W. E. 
Published: February 2007

ABSTRACTA viscosity model of defatted soy dough under various conditions of shear rate, temperature and moisture level in the extrusion process is reported. The model represents the data well within the shear rate range of 50 to 1,000 s−1, the temperature range of 100 °C to 160 °C, and the added moisture range of 22% to 32%. The flow index is determined to be 0.127, and response surfaces of the viscosity are also presented.
COMPUTER SIMULATION OF VITAMIN DEGRADATION IN A DRY MODEL FOOD SYSTEM DURING STORAGE1
Authors: PURWADARIA H. K. , HELDMAN D. R. , KIRK J. R. 
Published: February 2007

ABSTRACTDuring storage of dry foods, oxidative mechanisms can result in nutrient degradation. Accurate prediction of the vitamin content for dry foods during storage is essential to provide the processor with the assurance of meeting label claims. Since appropriate shelf‐life tests for measurement of vitamin degradation represents an alternative worth considering.A mathematical model of the relationship between the rate constant of ascorbic acid oxidation and water activity was established. Computer simulation to predict product moisture content and ascorbic acid degradation in a dry model food product was developed by considering the simultaneous influence of water activity and temperature on rate constants which change with storage time due to varying storage environments.The computer simulation predicts product moisture content and vitamin degradation in good agreement with the experimental data. The simulation will account for the influence of storage temperature and relative humidity as well as characteristics of the food product and package material.
RESPONSE SURFACE ANALYSIS OF EGG WHITE GELLING PROPERTIES IN A MEAT LOAF ANALOG
Authors: JAO Y. C. , LARKIN J. W. , CHEN A. H. , GOLDSTEIN W. E. 
Published: February 2007

ABSTRACTThe effects of pH (5.0 to 7.0), salt content (0 to 3%), cooking time (15 to 75 min at 100°C), soy isolate and egg white level (both from 1 to 5%) on the gel strength of a model meat loaf analog system are investigated. An Instron Universal tester is used for evaluating the analog's strength of various compositions. The study indicates an insignificant influence of pH and soy isolate content on the analog's strength. Effects of egg white content, salt content, and cooking time are expressed in terms of a second order polynomial, where linear effects and interactions are shown to be significant. Egg white content and cooking time are exponentially related to the hardness, whereas, salt content is linearly proportional to the logarithm of hardness. Response surface analysis reveals that egg white usage can be greatly reduced if salt content and cooking time are manipulated. This study provides a model that can be used to optimize a process for producing meat loaf analogs.
ENERGY COMSUMPTION IN STEAM BLANCHERS1
Authors: SCOTT ELAINE P. , CARROAD PAUL A. , RUMSEY THOMAS R. , HORN JEFFREY , BUHLERT JAMES , ROSE WALTER W. 
Published: February 2007

ABSTRACTThe energy consumption of several steam blanchers was monitored to identify design characteristics which are most energy conserving. Hydrostatically sealing the units to prevent escape of steam was shown to be significant in reducing energy usage. Results are compared with estimates of energy efficiency found in the literature and are shown to be in agreement.
AN OPTICAL METHOD TO STUDY THE KINETICS OF CLEANING MILK DEPOSITS BY SODIUM HYDROXIDE
Authors: GALLOT‐LAVALLEE THIERRY , LALANDE MARC , CORRIEU GEORGES 
Published: February 2007

ABSTRACTAn optical sensor was devised to observe cleaning kinetics of heat exchange surfaces fouled by milk and to study the influence of some parameters on them.The sensor works by sensing the attenuation of incident light by the suspension of deposits which are removed by the cleaning solution.The cleaning is carried out without recycling the cleaning solution. The on‐line collected numerical data are converted into concentration values by the use of an empirical correlation based on samples of freeze dried deposits diluted with soda solutions. The cleaning kinetics and the weight of removed fouled material are computed for each experiment by integrating the concentration versus time curve.Over 20 experiments, carried out on a plate milk pasteurizer have established the validity of the method. The kinetics are interpreted as initially zero order, but first order at the end of the process.
EFFECT OF TIME AND FISH TEMPERATURE ON THE BLUNTING RATE OF FILLETING KNIVES1
Authors: MATUSZEK TADEUSZ 
Published: February 2007

ABSTRACTThe blunting rate of the disc knives in the filleting process is influenced by the anatomical location of the cut, cutting time and temperature of the fish body. The head cutting, abdominal‐bone cutting and spinal bone separating knives blunt faster due to the structural differentiation in the fish body. The longer cut at the spinal bone separation also increases the blunting rate. Lowering the fish temperature from 285°K to 258°K (+12 to ‐15° C) accelerated the blunting rate of the knives about 2.4 times.
GENERAL AND KINETIC ASPECTS OF PRE‐RINSE AND CLEANING OF A MILK STORAGE TANK
Authors: TISSIER JEAN‐PIERRE , CORRIEU GEORGE , LALANDE MARC 
Published: February 2007

ABSTRACTWith the aim of studying pre‐rinsing and cleaning of a milk storage tank, different representative samples are collected during the process and their components (protein, sugar and lipid) analysed. The main conclusions of this study may be summarized as follows: (1) The mean thickness of milk remaining in the tank ranges around 20 μm. It depends on the dropping time and on the possible presence of milk foam. (2) The different main milk components do not exhibit the same removal rate and sugar seems to be completely removable by rinsing only. (3) Prerinsing may be characterized by four periods of which one depends on a diffusion mechanism. (4) Pre‐rinse is a very rapid process which mainly depends on the pre‐rinse solution volume used per unit of soiled surface. (5) Hard water, osmosed water alone or admixed with a surface active agent or caustic soda (1%) lead to the same results.
CONVECTIVE AND CONDUCTIVE EFFECTS OF HEAT TRANSFER IN POROUS MEDIA
Authors: CRUZ JOSELITO V. DELA , AKINS RICHARD G. 
Published: February 2007

ABSTRACTAn experimental study was made of heat transfer by natural convection inside packed vertical cylinders whose wall temperatures varied sinusoidally with time. The packings were small glass or plastic spheres with water as the interstitial fluid. The purpose of this research was to stimulate, in a controlled laboratory model, the heat transfer to grain stored in bins.Temperature distributions throughout the bed were determined for various sizes of packing, several height‐to‐diameter ratios, and for a number of frequencies of sinusoidal forcings. The results are presented graphically in terms of the amplitude ratios of the interior temperatures to the wall temperature and the phase lag between the interior and wall temperatures. The operating conditions ranged from essentially pure conduction to moderately strong natural convection.The temperature distributions near the wall of the cylindrical container were found to be predicted by a simple one‐dimensional model. Temperature distributions throughout an entire packed bed were quite complex when there was significant natural convection and, although general overall predictions were possible, accurate calculation of the temperature at a specific location and time was impossible.
AN APPROXIMATE METHOD FOR DETERMINING THE WASHING TIME AND WATER VOLUME DURING THE BATCH WASHING OF COTTAGE CHEESE CURD
Authors: BRESSAN JUAN A. , LUNA JULIO A. , CARROAD PAUL A. , WILSON ALFRED W. 
Published: February 2007

ABSTRACTA calculation method for batch washing of cottage cheese curd which yields combinations of washing time and ratio of water volume to curd volume is presented. The method is based on a theoretical model of the washing process which showed mass transfer of whey solids, rather than heat transfer, to be the rate limiting step. Input values include initial and final values of total solids concentration in the whey entrapped in the curd, and curd and water temperatures. Selection of optimum time and water volume depends on subsequent economic analysis.
CLEANING KINETICS MODELING OF HOLDING TUBES FOULED DURING MILK PASTEURIZATION1
Authors: GALLOT‐LAVALLEE THIERRY , LALANDE MARC , CORRIEU GEORGES 
Published: February 2007

ABSTRACTIn the present study, 25 cm tubes fouled during pilot plant scale pasteurization of raw whole milk were cleaned with sodium hydroxide. The pasteurization conditions resembled those of the dairy industry. An optical sensor sensitive to the turbidity of suspended deposits removed by the cleaning solution was placed successively at the outlet of each fouled tube. Use of this sensor combined with a nonrecycled cleaning solution process enabled us to measure the cleaning rate on line. In these conditions it was observed that, at zero time, the cleaning rate was null. Based on the above observations a kinetic model of cleaning was established. It consists of two steps in series. The adhesive deposit passes through an intermediate state before being washed away by the cleaning solution. Each step is a first order reaction related to the mass of the adhesive deposit and the mass of the intermediate compound, respectively.Among the many physico‐chemical parameters affecting the cleaning process, three major ones were studied; temperature, concentration and circulation rate of the soda solution. An empirical model of the rate constant was set up which takes into account those three parameters and the initial weight of deposit to be cleaned. A 1% increase in the amount of NaOH caused the same increase in the constant rate as 8°C or 0.5 m/s.
COMPARISON of FRICTION FACTOR EQUATIONS FOR NON‐NEWTONIAN FLUIDS IN PIPE FLOW1
Authors: GARCIA EDGARDO J. , STEFFE JAMES F. 
Published: February 2007

ABSTRACTThe pressure drop, due to friction, in pipe flow of non‐Newtonian fluids can be estimated if the friction factor is known. For laminar flow, the friction factor for power law, Bingham plastic and Herschel‐Bulkely fluids can be obtained from a single theoretical relationship. However, a number of different relationships have been developed for turbulent flow. This paper presents a summary and comparison of these relationships. Friction factor predictions were found to differ significantly depending on the flow behavior index, Reynolds number and Hedstrom number. Generally, the spread of predictions increased as the fluid deviated from Newtonian behavior. Significant errors can be made when using relationships based on fluids without a yield stress to predict friction factors for fluids having a yield stress.
RESIDENCE TIME DISTRIBUTION IN HORIZONTAL THIN FILM SCRAPED SURFACE HEAT EXCHANGER (SSHE)
Authors: ABICHANDANI H. , SARMA S. C. 
Published: February 2007

ABSTRACTThe residence time distribution (RTD) studies were conducted to predict the flow characteristics in thin film SSHE. the experiments were conducted at zero heat flux using water as working fluid. A pulse input in form of saturated sodium chloride solution was used as the disturbance at inlet and the response in form of electrical conductivity was measured at outlet. Thirty‐two trials were conducted at different flow rates, number of blades and rotor speeds. the E‐curves were plotted. It was inferred that the flow in thin film SSHE approximates to plug flow. Also, as the mass flow rate increased, RTD improved. the increasing number of blades resulted in appreciable improvement in RTD. the rotor speed had similar effect as that of number of blades on RTD. However, the number of blades had more profound effect as compared to rotor speed. If the rotor design is modified then RTD can be improved and simultaneously the power consumption can be kept at minimum.
INCORPORATION of MILK PROTEINS HARVESTED BY DIRECT ACIDIFICATION INTO PROCESS CHEESE PRODUCTS
Authors: POPPLEWELL L. M. , ROSENAU J. R. 
Published: February 2007

ABSTRACTCasein curd, a 5:1 combination of casein curd and lactalbumin, traditional coprecipitate curd, and Hiddink's coprecipitate curd were each used to replace varying amounts of natural cheese protein in a process cheese product.Traditional coprecipitate was used successfully to replace up to 40%, and Hiddink's coprecipitate up to 50%, of natural cheese protein in an experimental product. At higher levels of replacement, the product mixtures would not become homogeneous. Casein, and the combination of casein and lactalbumin, were used to replace up to 80% of natural cheese protein in an experimental product.Experimental products were compared rheologically to a group of similar use commercial products. Stress‐strain, stress relaxation, and creep behavior indicated that the experimental products were generally more rigid than the commercial products. the meltability of all the experimental products was similar to that of the commercial products.
A PRELIMINARY STUDY of HEATING CHARACTERISTICS and QUALITY ATTRIBUTES of PRODUCT PACKAGED IN the RETORT POUCH COMPARED WITH the CONVENTIONAL CAN
Authors: SNYDER CYNTHIA J. , HENDERSON JERALD M. 
Published: February 2007

ABSTRACTThe advantages of using a retort pouch to replace the conventional metal can were investigated. Required processing times for equivalent volume packages subjected to either a still or agitated cook were compared for three products, and the resulting product quality was determined by evaluating Vitamin C content, color, and drained weight. Pureed pumpkin represented conduction heating products; peas in brine and pineapple in juice represented products using conduction/convection heating. It was found that pouches yield greatly reduced process times for conduction heating products. For particulates in a liquid medium, the agitated cooking of cans require less processing time than the thinner still‐cooked pouches.
SENSITIVITY ANALYSIS of ASEPTIC PROCESS SIMULATIONS FOR FOODS CONTAINING PARTICULATES1
Authors: LEE JUN H. , SINGH RAKESH K. , CHANDARANA DILIP I. 
Published: February 2007

ABSTRACTA sensitivity analysis of a computer model, simulating heat transfer into particulate foods processed in a continuous aseptic system was conducted to determine how the model reacts to the variations in selected product and process input parameters depending on simulation types, namely, “Total”, “F0 Hold” and “Hold Only”. Three major output variables, namely, holding tube required to destroy 6 D of Clostridium sporogenes (PA3679), destruction of thiamine and inactivation of peroxidase were selected for the sensitivity analysis. Theoretical results indicated that basically no difference between the “Total” system approach and the “F0 Hold” approach was found on the model prediction. Particle size, particle thermal properties such as density and specific heat were the most sensitive parameters (within the range investigated) among product parameters which influence holding tube length required, thiamine and peroxidase retention while fluid properties such as fluid thermal conductivity and viscosity were less susceptible to affect the model prediction regardless of simulation types. Among process parameters, product flow rate and product initial temperature seemed to be the most critical parameters within the range covered in this study while rotor speed seemed to be one of the least critical parameters to influence the model prediction regardless of simulation types.