bluuebunny/crossref_metadata_2025_split huggingface dataset:
CAROTENE OXIDIZING FACTORS IN RED PEPPER FRUITS (Capsicum annuum L.): OLEORESIN‐CELLULOSE SOLID MODEL
Authors: KANNER JOSEPH , MENDEL HAVA , BUDOWSKI PIERRE 
Published: August 2006

ABSTRACTAn oleoresin‐cellulose model was used for studying the interacting processes which influence carotene bleaching in powdered paprika. Special attention was given to the effects of water activity and the addition of aqueous pepper extracts, copper and ascorbic acid. The stability of carotenoids in the model system increased slightly with increasing water activity, but the effect of moisture become considerable when the system also included ascorbic acid and copper sulfate. When aw in powdered paprika exceeded 0.32, carotenoid bleaching proceeded in three stages. After an initial bleaching, there was a prolonged period of stability, after which oxidation resumed. The intermediate period of stability was absent in the dry product. Results obtained with the oleoresin‐cellulose model showed that the three‐stage carotenoid bleaching at high aw values was characteristic of the combined action of copper and ascorbic acid. It is concluded that these two materials, by becoming soluble at high water activities, play an important part in the stabilization of carotenoids in powdered paprika. Under conditions of high water activity, the prooxidant effect of a water‐soluble protein is overcome by the marked antioxidant action of the ascorbic acid‐copper system. However, in the dry product the decisive factor in carotenoid bleaching is the proteinous fraction which was previously shown to have peroxidase activity.
PURIFICATION AND CHARACTERIZATION OF ENDO‐POLYGALACTURONASE FROM Rhizopus arrhizus
Authors: LIU YUAN K. , LUH BOR S. 
Published: August 2006

ABSTRACTAn endo‐polygalacturonase (RAPG) from Rhizopus arrhizus grown on rotted apricot has been purified and characterized. Through dialysis, ammonium sulfate fractionation, and successive chromatography on DEAE‐cellulose, Sephadex G‐100 and Sephadex G‐75 columns, a 274‐fold purification was achieved. RAPG was stable at pH 3.8–6.5. Its optimum activity was at pH 5.0. The activation energy (Ea) was 11.9 Kcal/mole. The Q1 0 value was 2.01 between 20° and 30°C. RAPG has a Vmax at 1.430 μmoles reducing product/min, and Km at 0.054% pectic acid (DP = 70). Both sodium and potassium ions stimulated RAPG activity in the 0.05–0.10M range. Tannic acid was an effective inhibitor, while chlorogenic, caffeic, p‐coumaric and gallic acids were not. The molecular weight of RAPG was 30,270 by SDS‐gel electro‐phoresis. Both viscosity drop and thin layer chromatography of the end products study proved that RAPG performed a random mechanism in the depolymerization process. RAPG also showed a synergistic effect when tomato pectinesterase was added to the reaction mixture with pectin as the substrate.
FREEZE‐ETCH ULTRASTRUCTURE OF WAXY MAIZE AND ACID HYDROLYZED WAXY MAIZE STARCH GRANULES
Authors: CHABOT JEAN F. , ALLEN JOHN E. , HOOD LAMARTINE F. 
Published: August 2006

ABSTRACTFreeze‐etching was used to study the ultrastructure of waxy maize starch and acid‐treated (0.5M HCl, 25°C, 24 hr) waxy maize starch. The outer surfaces of the untreated granules were smooth with a faint fibrillar pattern. Granule cross‐fractures had a fine particulate appearance with some radially‐oriented ridges. Internal cracks were evident. Starch granules soaked in acid developed surface pits. Areas of hydrolysis had a distinctive structure and occurred in restricted zones. The shape of the acid‐treated starch granules remained unchanged. However, inner regions showed extensive ultrastructural changes and water infiltration. Freeze‐etching revealed bands of alternating high and low water content which formed lamellae in a few granules.
DETECTION OF STAPHYLOCOCCAL ENTEROTOXIN B BY AFFINITY RADIOIMMUNOASSAY
Authors: NIYOMVIT N. , STEVENSON K. E. , McFEETERS R. F. 
Published: August 2006

ABSTRACTThe objective of this investigation was to develop a rapid, sensitive method for the detection and quantitation of staphylococcal enterotoxin B (SEB). Antibody to SEB was covalently attached to Sepharose 4B by use of cyanogen bromide activation. The antibody gel was diluted with Sephadex G‐25, and 1–2 ml packed volume of the diluted gel was placed in a small column. Assays were carried out by sequentially pumping sample, 1 2 5I‐labeled SEB, 0.05M Na‐phosphate buffer (pH 7.5) containing 0.15M NaCl, and 0.13M NH4OH (pH 10.5) containing 0.15M NaCl through the column. The amount of 1 2 5I‐labeled SEB removed from the column with the pH 10.5 solution was inversely related to the amount of SEB in the sample. After washing with the pH 7.5 buffer, the column was ready to reuse. Columns were used for over 100 determinations. The minimum SEB concentrations which could be detected were 1.2 ng/ml in buffer, 2.2 ng/ml in nonfat dry milk and 6.3 rig/g in hamburger. This affinity radioimmunoassay (RIA) was also suitable for measuring thermal inactivation of SEB. Results of this investigation show that this affinity RIA technique can be utilized for rapid detection of SEB.
γ‐GLUTAMYL DIPEPTIDE CONTENT IN SOYBEAN PROTEIN PRODUCTS AND OTHER COMMODITIES
Authors: WANG L. C. , CAVINS J. F. , WOLF W. J. 
Published: August 2006

ABSTRACTThe amount of γ‐glutamyl dipeptides (γ‐glutamyl tyrosine and γ‐glutamyl phenylalamine) present in soybeans and other commodities was measured by a method consisting of alcohol extraction, preliminary purification and determination with an automated amino acid analyzer. Defatted soybean flakes of four varieties and one commercial sample contained 1.17–1.60 mg of the dipeptides per g. Most of the dipeptides in soybean concentrates and isolates were lost through processing. Corn, wheat, cottonseed meal, pork, beef, chicken and lamb appeared to contain only traces, but peanut flour has a content of 0.20 mg per g. The method adequately measures 50 μg of the dipeptides and recovers more than 95% of γ‐glutamyl phenylalanine standard added to samples of soybean flour and meat‐soybean flour mixtures.
METHOD FOR THE MEASUREMENT OF PHENOLS ASSOCIATED WITH THE SMOKY/HAMMY FLAVOR DEFECT OF COCOA BEANS AND CHOCOLATE LIQUOR
Authors: LEHRIAN D. W. , KEENEY P. G. , LOPEZ A. S. 
Published: August 2006

ABSTRACTA procedure for extraction of flavor components from cocoa beans and chocolate liquor with acetonitrile is described. After removal of interfering substances, phenolic compounds in the extract are reacted with N,2,6‐trichloro‐p‐benzoquinoneimine to form colored indophenols. A high correlation (0.89) was found between the concentration of phenols and the results of taste panel evaluation for the smoky/hammy defect caused by smoke contamination. The procedure is applicable to quality control evaluation of cocoa beans and chocolate liquor received from producing countries.
EVALUATION OF KINETIC MODEL FOR REACTIONS IN MOISTURE‐SENSITIVE PRODUCTS USING DYNAMIC STORAGE CONDITIONS
Authors: MIZRAHI SHIMON , KAREL MARCUS 
Published: August 2006

ABSTRACTA method using continuously changing moisture content and temperature was developed for evaluating the kinetics of deterioration in moisture‐sensitive products. The method can be applied to cases where the order of the reaction is known and the rate is dependent on water content and temperature. The kinetic parameters are calculated from the extent of deterioration, which is monitored in a product under continuously changing conditions. The accuracy of the method depends on the sensitivity of the analytical techniques used as well as on the proper selection of experimental conditions. The expected accuracy is adequate, but inferior to the traditional constant‐moisture/constant‐temperature kinetic tests.
EFFECT OF METHIONINE AND N—ACETYLMETHIONINE FORTIFICATION ON THE FLAVOR OF SOY BREAD AND SOY MILK
Authors: HIPPE R. L. , WARTHESEN J. J. 
Published: August 2006

ABSTRACTThe effect of methionine fortification on the flavor of soy‐containing foods was investigated. A sensory panel was used to establish the detection threshold levels of methionine, recrystallized methionine and N—acetylmethionine in both the crust and the interior crumb of a fortified soy bread. Methionine was detectable at 0.10% addition in the bread crust and 0.20% in the interior crumb. Recrystallization of the methionine was not effective in reducing the flavors due to methionine addition. The N‐acetylmethionine detection threshold levels were 3–7 times higher than methionine, and neutralization of the N‐acetylmethionine allowed even higher levels of incorporation. Soy milk was used to evaluate the influence of methionine level and heat treatment on flavor development. Increasing the heating temperature or fortification level decreased the time required to produce detectable flavor differences. Gas chromatography and mass spectrometry were used to identify methional in a heated fortified soy milk.
BACTERIAL GROWTH IN WHOLE EGG AND EGG SUBSTITUTES INCLUDING INOCULATION WITH
Authors: PAUL MARIANNE E. , POTTER NORMAN N. 
Published: August 2006

ABSTRACTBacterial growth patterns in liquid egg and two commercially produced egg substitutes were similar. Total aerobic, anaerobic, proteolytic and lipolytic populations of the products’ normal flora along with pH, titratable acidity and free fatty acid levels were determined at 2°C and 12°C over periods up to 28 days at the lower temperature. Bacterial populations increased substantially in all products except fresh and pasteurized egg at 2°C. Decreases in pH and increases in titratable acidity and free fatty acid levels generally paralleled bacterial growth. S. aureus and C. perfringens inoculated into the egg products in small numbers were outgrown by the natural flora present. S. aureus populations increased slightly over a period of about 4 days at 12°C and then tended to decline. C. perfringens declined rapidly or did not grow in any of the products at 12°, 20° and 37°C although total anaerobic counts increased considerably.
EFFECTS OF POST–COOKING SAMPLE TEMPERATURE ON SENSORY AND SHEAR ANALYSIS OF BEEF STEAKS
Authors: CAPORASO F. , CORTAVARRIA A. L. , MANDIGO R. W. 
Published: August 2006

ABSTRACTThe effect of post‐cooking beef sample temperatures of 22°C (room temperature) and 50°C on sensory and shear analyses was determined. Oven roasted beef bottom round steak sample cores (1.88 cm) were halved, with one‐half being maintained at room temperature and the other at 50°C. A calibrated double boiler‐hot plate system was used to accurately control sample temperature. Six trained sensory panelists rated all samples on 7‐point rating scales for flavor, initial juiciness, sustained juiciness, initial tenderness and overall tenderness. Warner‐Bratzler shear determinations were also obtained. Samples held at 50°C had significantly higher flavor (P < 0.01), initial tenderness (P < 0.01) and overall tenderness (P < 0.02) values. Initial juiciness was significantly lower (P < 0.01) for the 50°C samples, while no significant differences in sustained juiciness were detected. Shear values were significantly lower (P < 0.01) for samples held at 50°C. Differences in sensory ratings due to post‐cooking sample temperature variation are greatest for initially perceived characteristics such as flavor, initial juiciness and initial tenderness.
INFLUENCE OF TUMBLING, TUMBLING TIME, TRIM AND SODIUM TRIPOLYPHOSPHATE ON QUALITY AND YIELD OF CURED HAMS
Authors: KRAUSE R. J. , OCKERMAN H. W. , KROL B. , MOERMAN P. C. , PLIMPTON R. F. 
Published: August 2006

ABSTRACTForty‐four boneless, cured hams were assigned to treatment groups to study the effect of tumbling, tumbling time (18 hr intermittent, 9.5 hr intermittent, 3 hr continuous), tumbling temperature (5°C and 15°C), sodium tripolyphosphate (TPP) pickle level (0 and 3.3%), and trim (lean, regular, and fat) on the quality and yield of canned hams. Tumbling significantly improved ham external appearance, color, slicability, taste and aroma, and yield. Three‐hour continuous tumbling resulted in less improvement in product quality and yield than did the 18‐hr intermittent tumbling. Significant improvements in external appearance, color, sliceability, taste and aroma, and yield resulted from TPP treatments. Hams trimmed to 3 mm fat cover or less before tumbling had significantly better sliceability and yield.
EFFECTS OF ULTRASONIC TREATMENT ON BINDING STRENGTH IN CURED HAM ROLLS
Authors: REYNOLDS J. B. , ANDERSON D. B. , SCHMIDT G. R. , THENO D. M. , SIEGEL D. G. 
Published: August 2006

ABSTRACTThe purpose of the study was to determine the effects of ultrasonic treatment on muscle microstructure, breaking strength, cook yield, and protein extractability of ground cured ham rolls. A miniaturized system was designed which subjected ground ham to slow mixing and ultrasonic treatment. The samples were mixed for various times up to 2 hr, then stuffed into stoppered glass tubes for cooking in 80°C water bath. Controls were treated similarly, but without ultrasonic treatment. Results showed that ultrasound caused changes in muscle microstructure, increased breaking strength as measured in g/cm2 on an Instron Universal Testing Machine, decreased cooking loss and increased the extractability of salt‐soluble protein. Ultrasound had no effect on the extractability of water‐soluble protein.
INFLUENCE OF SHORT TERM TUMBLING, SALT AND PHOSPHATE ON CURED CANNED PORK
Authors: OCKERMAN H. W. , PLIMPTON R. F. , CAHILL V. R. , PARRETT N. A. 
Published: August 2006

ABSTRACTTumbling for 30 min produced pork tissue which was soft and pliable with a creamy, tacky, exudate on the surface. After canning and cooking the tumbled cured product was more cohesive, slightly lighter in color and yielded a slightly reduced shear score. An increase in cohesiveness values was found for products treated with salt and tripolyphosphate and a significant interaction was also observed. Tumbling for 30 min was not sufficiently long to increase yield, texture or sensory characteristics.
ESSENTIAL ELEMENTS IN FRESH AND IN FROZEN SPINACH AND COLLARDS
Authors: FUNG A. C. , LOPEZ ANTHONY , COOLER F. W. 
Published: August 2006

ABSTRACTThe content of 14 essential elements was determined in raw and frozen spinach, and in raw and frozen collards. Atomic absorption spectroscopy (AAS) was used for all the elements except Cl. The effect of commercial freezing on the contents of these mineral elements was also studied. All the elements tested were detected in raw and frozen samples of both vegetables, with the exception of chromium, cobalt and molybdenum which were at levels below the sensitivity limits of the AAS instrument. Statistical analysis of the data showed that commercial freezing caused significant losses of eight elements in spinach and of ten elements in collards at either the 1% or the 5% level of significance. The retention of chloride, copper, magnesium, manganese, nickel, phosphorus and zinc in frozen spinach and frozen collards ranged from 82–97%. The retention of iron, potassium and sodium in frözen spinach was 73%, 74% and 71% respectively. In frozen collards, the retention was 74%, 86% and 73% respectively. Calcium content was higher in the frozen than in the raw samples of both vegetables. The increase was probably caused by absorption of calcium by the raw vegetables from the blanching and cooling waters.
INFLUENCE OF CELLULAR MEMBRANE PERMEABILITY ON DRYING BEHAVIOR
Authors: ROTSTEIN E. , CORNISH A. R. H. 
Published: August 2006

ABSTRACTThe basic transport equations and alternative cellular membrane permeability definitions are reviewed. An analysis of data on osmotic and diffusional permeability and a discussion of boundary layer resistances allows a representative water permeability value to be chosen. The rate of drying for a cellular membrane water permeability controlled drying experiment is then predicted for two extreme cases of convective contribution to the diffusional rate. Experimental results indicate that in the case of apples the drying phenomenon is not controlled by the cellular permeability.
EXPANDED STATISTICAL TABLES FOR ESTIMATING SIGNIFICANCE IN PAIRED—PREFERENCE, PAIRED–DIFFERENCE, DUO–TRIO AND TRIANGLE TESTS
Authors: ROESSLER E. B. , PANGBORN R. M. , SIDEL J. L. , STONE H. 
Published: August 2006

ABSTRACTTwo sets of expanded tables have been compiled for use in determining significance in paired‐difference and triangle tests (one‐tailed) and in paired‐preference tests (two‐tailed). One set of tables lists the number of correct responses (or agreeing judgments) for trials ranging from 7–100, at p < 0.05, 0.04, 0.03, 0.02, 0.01, 0.005 and 0.001. These tables are convenient for a quick estimate of significance of laboratory sensory data as well as consumer responses. The second set of tables gives the probabilities of obtaining a given number of correct (or agreeing) judgments in trials ranging from 5–50. These probability tables provide a more precise estimate of significance, which may be needed in more critical research or in making decisions of considerable importance. Some examples are given, with guidelines for the proper use of these tables and the interpretation of significance based upon them.
SAFFLOWER PROTEIN ISOLATES: INFLUENCE OF RECOVERY CONDITIONS UPON COMPOSITION, YIELD AND PROTEIN QUALITY
Authors: BETSCHART A. A. , SAUNDERS R. M. 
Published: August 2006

ABSTRACTSafflower protein isolates (SPI) containing from 86.7–95.6% protein (N × 5.3) were prepared by extracting safflower meal at pH 8, 9 or 10 with NaOH and precipitating the protein with HCl at pH 5 (the iso‐electric point) or 6. Within the various conditions used, N extraction was 64–77% with N recovered in the SPI ranging between 53 and 64%. Yield, as % weight or % N, increased with more alkaline extraction, whereas SPI with higher protein values resulted from lower extraction pH and precipitation at pH 6. Within any extraction pH, % N recovered was not significantly influenced by precipitation pH. Lysine was the first limiting amino acid in both safflower meal and SPI. True N digestibility of SPI was 96–97%, with that of the meal ranging from 78–85%. PER of safflower meal was not adversely affected by processing temperatures of up to 110°C, and, when combined with soy flour (1:1, w/w), PER was equivalent to that of soy protein alone. PER of SPI (1.05–1.28) was increased to 2.1–2.2 by supplementation with L‐lysine or when combined with a digestible protein with a complementary amino acid composition, such as rice bran protein concentrate.
ISOLATION AND CHARACTERIZATION OF CATALASE FROM PAPAYA
Authors: CHAN HARVEY T. , TAM STEVEN Y. T. , KOIDE ROBIN T. 
Published: August 2006

ABSTRACTA catalase (I.U.B.1.11.1.6) in papaya was extracted, purified and characterized. The enzyme had a pH optimum of 6.1 and was stable when refrigerated or frozen. The enzyme was inactivated by acidification to pH 3.5. Heat inactivation of papaya catalase was biphasic at 55°C and 60°C, and monophasic at 65°C. Kinetics of both phases were first order. The activation energies for the thermal inactivation of the two phases were 85.9 Kcal/mole and 97.0 Kcal/mole. The apparent molecular weight of the enzyme as determined by gel filtration was 160,000. The unsuitability of papaya catalase as a biochemical indicator for heat inactivation is discussed.
THIAMINE CONTENT AND PALATABILITY OF QUICK BREADS MADE WITH SOY‐EGG FLOURS
Authors: HOWARTER KAY B. , KLEIN BARBARA P. 
Published: August 2006

ABSTRACTFull fat soy (S), 85% full fat soy and 15% egg (85S) and 75% full fat soy and 25% egg (75S) flours were prepared and substituted for 10,20 and 30% of the wheat flour in a chemically leavened quick bread. Thiamine content of the breads was significantly different from the control and was affected by the level of substitution. Sensory evaluation of the quick breads indicated that acceptable products could be made with up to 30% substitution of S, 85S and 75S flours although scores decreased with increasing levels of the soy flours.
EVALUATION OF THE EFFECTS OF CELLULOSE ON FECAL AND INTESTINAL CHARACTERISTICS OF MICE
Authors: ARAUJO PAUL E. 
Published: August 2006

ABSTRACTCurrently food products are being developed to which purified plant fiber is added. Few investigations have attempted to correlate the effects of added fiber with changes in other dietary components. Purified cellulose powder (10%) was added to the artificial diets based upon corn starch or sucrose (60%). Daily fecal output showed the expected increase with a fibrous diet. Transit times decreased in the fiber‐fed mice with the sucrose based diet having the most rapid rate of traverse. Measurement of the moisture content of the feces revealed no correlation with diet. Greater force was required to deform fibrous fecal pellets. The intestines of mice fed fiber or sucrose containing diets tended to have a lower force for a given level of strain.
LIPID OXIDATION IN MECHANICALLY DEBONED RED MEAT
Authors: KUNSMAN J. E. , FIELD R. A. , KAZANTZIS D. 
Published: August 2006

ABSTRACTMechanically deboned meat (MDM) from flat bones and neck bones of cattle was tested against ground beef for differences in rate of lipid oxidation. To measure the oxidative changes in MDM and ground beef, the fatty acid disappearance from the polar and nonpolar lipids and the production of monocarbonyls during storage were monitored. The meat was tested under two separate temperatures; 2‐3°C and analyzed at intervals on days 0, 2, 4, 6, 9 and 13; ‐35°C and analyzed at intervals on days 0, 30 and 90. Two additional flat bone samples were stored (aged) for 5‐6 days and then deboned and analyzed. Differences in the slopes of regression lines for oxidation of each polyunsaturated fatty acid showed no major differences between the disappearance of the fatty acids in MDM when compared to ground beef. Little change occurred in the polar and nonpolar fatty acids during storage at 2‐3°C or at ‐35°C. Monocarbonyls were a better indicator of oxidation rate. than total carbonyls. Increases in monocarbonyls during storage reached a peak on the sixth day of storage at 2‐ 3° C and then declined. No significant differences were found in monocarbonyl content of MDM when compared to monocarbonyl content of ground beef. Polyunsaturated fatty acid/hemoprotein molar ratios of all samples analyzed were in the area where hemoproteins act as antioxidants. Overall, lipids in MDM from beef bones (aged or fresh) oxidized at about the same rate as lipids in ground beef.
LIPID‐SOLUBLE CARBONYL COMPONENTS OF OVINE ADIPOSE TISSUE
Authors: CAPORASO F. , SINK J. D. 
Published: August 2006

ABSTRACTThree Suffolk (Ovis aries) castrate male animals (wethers) were used in this study. Following exsanguination, chilling and primal/subprimal processing, samples were taken from the subcutaneous adipose tissue (Punniculus adiposus) covering the thoraco‐lumbar area, and randomly allotted to three low temperature (‐29°C) storage treatments (0, 5 and 10 months). During the analyses, each sample was further separated and subjected to three heat/preparation treatments: cooked (163°C) tissue (CT), cooked (163°C) fat (CF), melted (50°C) fat (MF). Carbonyl analyses of each sample were conducted on hexane extracts passed over Celite impregnated with 2,4‐DNPH to convert the carbonyls to their 2,4‐DNPH derivatives. The monocarbonyl derivatives were eluted from the total carbonyls and were further fractionated into classes. The results indicated that after 5 months of storage the amount of total carbonyls was reduced by 52%, and after 10 months the amount present was only 21%. However, most of the monocarbonyls were present in greater amounts at 5 months than initially or after storage for 10 months. Generally, cooking was observed to increase the amount of all carbonyls present. In fact, alk‐2,4‐dienals were only detected in the cooked samples. Of the monocarbonyls usually detected in the various samples, the alk‐2‐ones and alkanals were the predominant classes.