bluuebunny/crossref_metadata_2025_split huggingface dataset:
Human Enteric Viruses as Causes of Foodborne Disease
Authors: Sair A. I. , D'Souza D. H. , Jaykus L. A. 
Published: November 2006

ABSTRACTRecent epidemiological evidence indicates that enteric viruses are the leading cause of foodborne disease in the U.S.A. and, indeed, worldwide. Certainly, advances in epidemiology and molecular biology have improved the ability to study this previously elusive group of foodborne pathogens. The purpose of this article is to review the agents, transmission routes, epidemiology, persistence, diagnosis, and detection of foodborne viruses and their diseases, with specific reference to the role that contemporary technologies have had in improving our understanding of this important group of emerging foodborne pathogens.
Structured Lipids‐Novel Fats with Medical, Nutraceutical, and Food Applications
Authors: Osborn H.T. , Akoh C.C. 
Published: November 2006

ABSTRACTGenerally, structured lipids (SLs) are triacylglycerols (TAGs) that have been modified to change the fatty acid composition and/or their positional distribution in glycerol backbone by chemically and/or enzymatically catalyzed reactions and/or genetic engineering. More specifically, SLs are modified TAGs with improved nutritional or functional properties. SLs provide an effective means for producing tailor‐made lipids with desired physical characteristics, chemical properties, and/or nutritional benefits. The production, commercialization outlook, medical, and food applications of SLs are reviewed here. Physical property measurements for SL in food systems and future research needs for increased industrial acceptance are also included in this review.
Bread Staling: Molecular Basis and Control
Authors: Gray J.A. , Bemiller J.N. 
Published: November 2006

ABSTRACTThe molecular basis of staling is examined by reviewing what is known about the components of wheat flour, factors that affect staling rate, and the various mechanisms that have been proposed. The conclusion reached is that bread staling is a complex phenomenon in which multiple mechanisms operate. Polymer crystallizations with the formation of supermolecular structures are certainly involved. The most plausible hypothesis is that retrogradation of amylopectin occurs, and because water molecules are incorporated into the crystallites, the distribution of water is shifted from gluten to starch/amylopectin, thereby changing the nature of the gluten network. The role of additives may be to change the nature of starch protein molecules, to function as plasticizers, and/or to retard the redistribution of water between components. Nothing more definite can be concluded at this time.
Flavor Lexicons
Authors: Drake M.A. , Civille G.V. 
Published: November 2006

ABSTRACTFlavor lexicons are a widely used tool for documenting and describing sensory perception of a selected food. Development of a representative flavor lexicon requires several steps, including appropriate product frame of reference collection, language generation, and designation of definitions and references before a final descriptor list can be determined. Once developed, flavor lexicons can be used to record and define product flavor, compare products, and determine storage stability, as well as interface with consumer liking and acceptability and chemical flavor data.
Bacteriocins and their Food Applications
Authors: And H. Chen , Hoover D.G. 
Published: November 2006

ABSTRACTOver the last 2 decades, a variety of bacteriocins, produced by bacteria that kill or inhibit the growth of other bacteria, have been identified and characterized biochemically and genetically. This review article focuses on the ecology of bacteriocins, determination of bacteriocin activity, biosynthesis of bacteriocins, and mode of action. Bacteriocin production and modeling are discussed in the article. Nisin is discussed in some detail in this article since it is currently the only purified bacteriocin approved for food use in the U.S. and has been successfully used for several decades as a food preservative in more than 50 countries. For activity spectra and food applications, the review article focuses primarily on class I and class IIa bacteriocins produced by lactic acid bacteria (LAB) given their development as food preservatives.
Plant Cell Walls and Food Quality
Authors: Waldron K.W. , Parker M.L. , Smith A.C. 
Published: November 2006

ABSTRACTPlant cell walls constitute the key structural components of plants and many plant‐based foods. They are well known for contributing to a range of “quality” characteristics, from organoleptic texture to the properties of dietary fiber. Much of the research on cell walls has focused on the physiological aspects of plant growth and development with the belief that this route holds the key to controlling quality characteristics. In addition, consideration of quality has often been determined by what is easily measurable. This review assesses critically the role of plant cell walls in relation to the ultimate determinant of quality – the consumer, but within a whole food‐chain context. We conclude that effective exploitation of cell‐wall research in relation to optimizing quality requires an integrated approach taking into account the multi‐functional roles of plant cell walls, and the diversity of consumer‐related quality dimensions.
Flavor of Cheddar Cheese: A Chemical and Sensory Perspective
Authors: Singh T.K. , Drake M.A. , Cadwallader K.R. 
Published: November 2006

ABSTRACTConsiderable knowledge has been accumulated on the biochemical processes occurring during ripening of Cheddar cheese, which in turn has major consequences on flavor and texture development. The present review outlines major metabolic pathways and agents involved in the modification of milk constituents in Cheddar cheese ripening. Mechanisms of volatile flavor and off‐flavor production and recent developments in the analysis, both sensory and instrumental, of Cheddar flavor and flavor compounds are also detailed here.
The Use of Indicators and Surrogate Microorganisms for the Evaluation of Pathogens in Fresh and Fresh‐Cut Produce
Authors: Busta F.F. , Suslow T.V. , Parish M.E. , Beuchat L.R. , Farber J.N. , Garrett E.H. , Harris L.J. 
Published: November 2006

4. SummaryIndicators and surrogate microorganisms may be used for evaluating safety of fresh or fresh‐cut fruit and vegetable products by assessing or validating the effectiveness of microbial control measures. Although frequently used on an informal basis within a specific company, use of indicators is highly dependent upon microbiological criteria that are in place for the specific produce item or category. All the considerations that must be addressed in establishing microbiological criteria must also be in place if indicators are to be utilized in process verification. Sampling design, stringency, and statistical significance are critical to the evaluation of indicators or surrogates in the assurance of food safety. General ideal qualities of indicators and surrogates are valuable starting points when developing a safety program. The importance of selecting the significant target pathogen for the specific product, its source, handling practices, and distribution practices cannot be overemphasized. The same is true for selection of the indicator or surrogate to represent those pathogens. The extensive lists of considerations and procedures should be helpful when using indicators and surrogates with fresh and fresh‐cut produce. The use and limitations of indicators and surrogates to determine or validate treatment effectiveness have been delineated. Challenges are identified for selection of an indicator or surrogate for the specific situation and conditions of an individual produce item, including growing, harvesting, processing, handling, storage, and packaging.
A Review of Oxygen Toxicity in Probiotic Yogurts: Influence on the Survival of Probiotic Bacteria and Protective Techniques
Authors: Talwalkar A. , Kailasapathy K. 
Published: November 2006

ABSTRACTOxygen toxicity is considered a significant factor influencing the viability of probiotic bacteria such as Lactobacillus and Bifidobacterium spp. in yogurts. This review assesses the involvement of oxygen during the manufacture of yogurt and its diffusion into the final product. The oxygen sensitivity of Lactobacillus acidophilus and Bifidobacterium spp. is discussed. The impact of dissolved oxygen of the product on the survival of these probiotic bacteria is highlighted. Additionally, microbiological, chemical, and packaging techniques recommended to protect probiotic bacteria from oxygen toxicity in dairy products are reviewed.
Influence of Cosolvent Systems on the Gelation Mechanism of Globular Protein: Thermodynamic, Kinetic, and Structural Aspects of Globular Protein Gelation
Authors: Baier Stefan K. , McClements D. Julian 
Published: November 2006

ABSTRACTHow thermostability and gelation of globular protein are affected by cosolvent systems present in food systems is critical to understanding their functionality. The expression of these functional attributes depends on the molecular structure and thermal‐mechanical history of the protein, as well as its chemical environment. To improve the design of processing protein‐containing food systems, one must fully understand the thermodynamic, kinetic, and structural impact of cosolvent on globular protein gelation. This review focuses on the impact of weakly interacting neutral cosolvent systems (for example, sugars and polyols) on the gelation of globular proteins. The physicochemical mechanisms by which these cosolvent systems can modulate protein gelation are highlighted from a thermodynamic, kinetic, and structural point of view.
Resistant Starch–A Review
Authors: Sajilata M.G. , Singhal Rekha S. , Kulkarni Pushpa R. 
Published: November 2006

ABSTRACTThe concept of resistant starch (RS) has evoked new interest in the bioavailability of starch and in its use as a source of dietary fiber, particularly in adults. RS is now considered to provide functional properties and find applications in a variety of foods. Types of RS, factors influencing their formation, consequence of such formation, their methods of preparation, their methods of estimation, and health benefits have been briefly discussed in this review.
Use of Volatiles as Indicators of Lipid Oxidation in Muscle Foods
Authors: Ross Carolyn F. , Smith Denise M. 
Published: November 2006

ABSTRACTLipid oxidation has long been recognized as a leading cause of quality deterioration in muscle foods and is often the decisive factor in determining food product storage life. Lipid oxidation generates a number of products, including volatile compounds, which are the major contributors to the development of rancid off‐flavors and odors. Over the years, methodologies have been developed to quantify lipid oxidation products in muscle foods. This article reviews the analytical methods that have been used to quantify volatile compounds as indicators of lipid oxidation in muscle foods. The sampling methodologies of distillation/solvent extraction and headspace analysis, and isolation methods associated with gas chromatographic (GC) and high‐performance liquid chromatography (HPLC) analyses are discussed. Within gas chromatographic methodologies, headspace (HS) sampling (static HS, dynamic purge‐and‐trap HS techniques, and solid‐phase microextraction [SPME]) are addressed.
A Critical Review of Milk Fouling in Heat Exchangers
Authors: Bansal Bipan , Chen Xiao Dong 
Published: November 2006

ABSTRACTFouling of heat exchangers is a problem in the dairy industry and costs billions of dollars every year. It has been studied extensively by researchers around the world, and a large number of studies are reported in the literature. This review focuses on the mechanisms of milk fouling, investigating the role of protein denaturation and aggregation as well as mass transfer. We also endeavor to review the effect of a number of factors which have been classified into 5 categories: (1) milk quality, (2) operating conditions, (3) type and characteristics of heat exchangers, (4) presence of microorganisms, and (5) transfer of location where fouling takes place. Different aspects have been discussed with the view of possible industrial applications and future direction for research. It may not be possible to alter the properties of milk since they are dependent on the source, collection schedule, season, and many other factors. Lowering the surface temperature and increasing the flow velocity tend to reduce fouling. Reducing the heat transfer surface roughness and wettability is likely to lower the tendency of the proteins to adsorb onto the surface. The use of newer technologies like microwave heating and ohmic heating is gaining momentum because these result in lower fouling; however, further research is required to realize their full potential. The presence of microorganisms creates problem. The situation gets worse when the microorganisms get released into the process stream. The location where fouling takes place is of paramount importance because controlling fouling within the heat exchanger may yield little benefit in case fouling starts taking place elsewhere in the plant.
Sensitivity of the Atlantic Thermohaline Circulation and Its Stability to Basin-Scale Variations in Vertical Mixing
Authors: Sijp Willem P. , England Matthew H. 
Published: November 2006

Abstract
This study shows that a reduction in vertical mixing applied inside the Atlantic basin can drastically increase North Atlantic Deep Water (NADW) stability with respect to freshwater perturbations applied to the North Atlantic. This is contrary to the notion that the stability of the ocean’s thermohaline circulation simply scales with vertical mixing rates. An Antarctic Intermediate Water (AAIW) reverse cell, reliant upon upwelling of cold AAIW into the Atlantic thermocline, is found to be associated with stable states where NADW is collapsed. Transitions between NADW “on” and “off” states are characterized by interhemispheric competition between this AAIW cell and the NADW cell. In contrast to the AAIW reverse cell, NADW eventually upwells outside the Atlantic basin and is thus not as sensitive to changes in vertical mixing within the Atlantic. A reduction in vertical mixing in the Atlantic weakens the AAIW reverse cell, resulting in an enhanced stability of NADW formation. The results also suggest that the AAIW reverse cell is responsible for the stability of NADW collapsed states, and thereby plays a key role in maintaining multiple equilibria in the climate system. A global increase of vertical mixing in the model results in significantly enhanced NADW stability, as found in previous studies. However, an enhancement of vertical mixing applied only inside the Atlantic Ocean results in a reduction of NADW stability. It is concluded that the stability of NADW formation to freshwater perturbations depends critically on the basin-scale distribution of vertical mixing in the world’s oceans.
Physical Processes Associated with the Tropical Atlantic SST Meridional Gradient
Authors: Hu Zeng-Zhen , Huang Bohua 
Published: November 2006

Abstract
The major modes of seasonal sea surface temperature (SST) meridional gradient and their connection with some regional mean SST indices in the Atlantic Ocean are examined using reanalysis data. The focus of the work is on the evolution of the dominant mode of the meridional SST gradient in boreal spring and the associated physical processes. The spatial distribution of the dominant mode in boreal spring is a seesaw pattern, reflecting the opposite variation of the meridional SST gradient between the subtropical and tropical North Atlantic, which resulted from a coherent warming or cooling with maxima along 10°–15°N. It is confirmed that this mode is dominated by the wind–evaporation–SST feedback. The feedback persists a longer time in the western Atlantic than in the eastern. The contribution to the SST variation is mainly from latent heat flux. The surface longwave and shortwave cloud radiative forcings are mainly determined by low cloud cover variations. The authors also found that the thermodynamic mode that peaked in boreal spring becomes weak in the following boreal summer. A similar thermodynamic mode appears in a northward position in boreal autumn, and its life cycle is shorter than the one in boreal spring.
In contrast to the leading mode in boreal spring, it is shown that the leading mode in boreal summer is a dynamical air–sea feedback mode, reflecting a coherent warming or cooling pattern extending from the Angolan coast toward the equator in the Gulf of Guinea. The thermodynamic processes act as a negative feedback. The net surface latent heat flux anomalies are the leading damping factor, while the sensible heat flux plays the same role on a smaller scale.
Interannual Variation of the Tropical Cyclone Activity over the Western North Pacific
Authors: Chen Tsing-Chang , Wang Shih-Yu , Yen Ming-Cheng 
Published: November 2006

Abstract
An effort was made to search for relationships between interannual variations of population, lifetime, genesis locations, and intensity of named typhoons and numbered tropical depressions in the western North Pacific during the 1979–2002 period. To support this research task, climatological relationships of tropical cyclone characteristics were also investigated for these cyclones. Major findings of this study are summarized as follows:Climatology: Measured by the intensity scale of the Japan Meteorological Agency, three groups of tropical cyclones were identified in terms of population versus intensity: Group 1 [tropical depression (TD) + typhoon (TY)], Group 2 (strong + very strong TY), and Group 3 (catastrophic TY). This group division coincides with that formed in terms of lifetime of tropical cyclones versus intensity. Weak cyclones (Group 1) have a larger population than strong cyclones (Group 3), while the former group has shorter lifetime than the latter group. For genesis locations, the monsoon trough is established as a favorable region of tropical cyclone genesis because it provides an environment of large vorticity. Therefore, the northward latitudinal displacement of the maximum genesis frequency in the three groups of tropical cyclones follows that of the monsoon trough.Interannual variation: Any mechanism that can modulate the location and intensity of the monsoon trough affects the genesis location and frequency of tropical cyclones. In response to tropical Pacific sea surface temperature anomalies, a short wave train consisting of east–west oriented cells emanates from the Tropics and progresses along the western North Pacific rim. Population of the Group-1 tropical cyclones varies interannually in phase with the oscillation of the anomalous circulation cell northeast of Taiwan and south of Japan in this short wave train, while that of Group 3 fluctuates coherently with the tropical cell of this short wave train. Because these two anomalous circulation cells exhibit opposite polarity, the out-of-phase interannual oscillation between these two cells results in the opposite interannual variation of genesis frequency between tropical cyclones of Groups 1 and 3.
Dry Bias in Satellite-Derived Clear-Sky Water Vapor and Its Contribution to Longwave Cloud Radiative Forcing
Authors: Sohn Byung-Ju , Schmetz Johannes , Stuhlmann Rolf , Lee Joo-Young 
Published: November 2006

Abstract
In this paper, the amount of satellite-derived longwave cloud radiative forcing (CRF) that is due to an increase in upper-tropospheric water vapor associated with the evolution from clear-sky to the observed all-sky conditions is assessed. This is important because the satellite-derived clear-sky outgoing radiative fluxes needed for the CRF determination are from cloud-free areas away from the cloudy regions in order to avoid cloud contamination of the clear-sky fluxes. However, avoidance of cloud contamination implies a sampling problem as the clear-sky fluxes represent an area drier than the hypothetical clear-sky humidity in cloudy regions. While this issue has been recognized in earlier works this study makes an attempt to quantitatively estimate the bias in the clear-sky longwave CRF. Water vapor amounts in the 200–500-mb layer corresponding to all-sky condition are derived from microwave measurements with the Special Sensor Microwave Temperature-2 Profiler and are used in combination with cloud data for determining the clear-sky water vapor distribution of that layer. The obtained water vapor information is then used to constrain the humidity profiles for calculating clear-sky longwave fluxes at the top of the atmosphere. It is shown that the clear-sky moisture bias in the upper troposphere can be up to 40%–50% drier over convectively active regions. Results indicate that up to 12 W m−2 corresponding to about 15% of the satellite-derived longwave CRF in tropical regions can be attributed to the water vapor changes associated with cloud development.
Robust Responses of the Hydrological Cycle to Global Warming
Authors: Held Isaac M. , Soden Brian J. 
Published: November 2006

Abstract
Using the climate change experiments generated for the Fourth Assessment of the Intergovernmental Panel on Climate Change, this study examines some aspects of the changes in the hydrological cycle that are robust across the models. These responses include the decrease in convective mass fluxes, the increase in horizontal moisture transport, the associated enhancement of the pattern of evaporation minus precipitation and its temporal variance, and the decrease in the horizontal sensible heat transport in the extratropics. A surprising finding is that a robust decrease in extratropical sensible heat transport is found only in the equilibrium climate response, as estimated in slab ocean responses to the doubling of CO2, and not in transient climate change scenarios. All of these robust responses are consequences of the increase in lower-tropospheric water vapor.
Effect of saturating cation on tactoid size distribution in bentonite suspensions
Authors: Whalley W. R. , Mullins C. E. 
Published: November 2006

AbstractCentrifugal photosedimentation was used to determine the size distribution of dilute bentonite suspensions as a function of saturating cation. This method is shown to give a better estimate of the effect of saturating cation on tactoid size than the techniques that are currently used. The results indicate that tactoids may occur in preferred size ranges.
Acrylonitrile-smectite complexes
Authors: Bergaya F. , Kooli F. 
Published: November 2006

AbstractThe adsorption of acrylonitrile (AN) monomer vapour in the interlamellar space of smectites exchanged with different cations (Na or Y or hexylammonium) was monitored and used to yield macromolecular layers. Polymerization in the presence or absence of a free-radical initiator was obtained by heating at 100°C for 72 h. Cyclization can already be obtained at this stage, and is completed by heating the polyacrylonitrile (PAN)-complexes at 220°C for 48 h.