bluuebunny/crossref_metadata_2025_split huggingface dataset:
Comparison of Oligo‐ and Polysaccharides Formed from Starch During Processing of Sweet Potato Puree by Endogenous and Exogenous Enzyme Treatments
Authors: CHANG‐RUPP P.L. , SCHWARTZ S.J. 
Published: August 2006

ABSTRACTHydrolysis patterns of starch were monitored during production of sweet potato puree (Jewel variety) using high performance size exclusion chromatography. A wide range of polysaccharides from large molecular size to simple sugars was observed. Lye peeling, prior to pureeing, induced partial hydrolysis by native enzymes due to gelatinization of starch from heat and alkali. Native enzymes were inactivated by steam injection (105°C for 5 min) and the puree treated with Bacillus subtilis alpha‐amylase and Tenase, a thermostable alpha‐amylase. Bacillus subtilis alpha‐amylase produced a narrower molecular size range of polysaccharides during hydrolysis relative to Tenase. The average molecular size distribution of amylolysis end products from the native and exogenously treated systems differed. Specific lower molecular weight oligosaccharides formed during the final stages of amylolysis.
Starch/Solute Interaction in Water Sorption as Affected by Pretreatment
Authors: CARRILLO PEDRO J. , GILBERT SEYMOUR G. , DAUN HENRYK 
Published: August 2006

ABSTRACTThe effect of the freeze‐drying process on the structure of starch and starch‐sucrose mixtures was studied. The technique of inverse gas chromatography was used to study the interaction between organic compounds (probes) and starch (hylon 7) as well as starch‐sucrose mixtures. The structural and morphological characteristics of the starch‐solute mixtures from the thermodynamic parameters of these interactions was also examined. The porous freeze‐dried samples interacted more with certain organic probes compared with untreated starch as indicated by higher values of specific retention volumes (Vgo). Untreated starch apparently interacted only on the surface with organic probes. Freeze‐dried starch reacted only with polar organic probes, particularly those with hydrogen bonding propensity. Cluster analysis of the water sorption isotherms correlated with data obtained from the injected probes.
An In Vitro Digestibility Assay for Prediction of the Metabolizable Energy of Low‐Calorie Dextrose Polymeric Bulking Agents
Authors: WHITE JOHN S. , PARSONS CARL M. , BAKER DAVID H. 
Published: August 2006

ABSTRACTA method was developed to predict in vivo digestibility and metabolizable energy of dextrose polymers from in vitro enzyme digestibility measurements. A high correlation (r = 0.98) was established between in vivo true digestibility (TD) and in vitro percent dextrose yield (DY) for polymeric compounds representing a wide range of in vivo digestibility (22–96%). The linear regression equation describing this relationship was TD (%) = 1.11 DY + 10.68. The in vivo nitrogen‐corrected true metabolizable energy (TMEn) of four test compounds was predicted from in vivo digestibility data with good accuracy using the linear regression equation TMEn (kcal/g) = 0.038 DY + 0.637 (r = 0.97). The in vitro method is most useful for predicting in vivo digestibility and metabolizable energy of dextrose polymers with in vitro dextrose yields less than 80% and in vivo metabolizable energy values less than 3.6 kcal/gram.
Effect of Centrifugation on Hemagglutinin Activity Assessment in Common Beans
Authors: PAREDES‐LOPEZ O. , SCHEVENIN M. L. , GUEVARA‐LARA F. 
Published: August 2006

ABSTRACTThe effect of centrifugation in the determination of hemagglutinin (lectin) activity was assessed. Seeds of two bean cultivars (Phaseolus vulgaris) were used for this study. The saline extracts of lectins from soaked and/or cooked samples showed significant decreases in hemagglutinin activity after centrifugation, whereas the activity of the same extracts from raw beans (control) did not change after this separation step. These results suggest that the use of centrifugation affects the hemagglutinin activity assessment.
Anthocyanins in Fruits of Aronia Melanocarpa (Chokeberry)
Authors: OSZMIANSKI JAN , SAPIS JEAN C. 
Published: August 2006

ABSTRACTAnthocyanins from fruits of Aronia melunocap (chokeberry) were extracted with acidified ethanol and methanol and fractionated by high performance liquid chromatography. The pigment composition was very simple as there were only four compounds. Semi‐preparative HPLC, thin‐layer chromatography and spectral techniques indicated cyanidin as a single aglycone and glucose, galactose, arabinose, and xylose as associated sugars. The relative proportions of anthocyanins were determined. The major components were cyanidin 3‐galactoside and cyanidin 3‐arabinoside.
Procedures for the Efficient Washing of Minced Whiting (Merluccius productus) Flesh for Surimi Production
Authors: PACHECO‐AGUILAR R. , CRAWFORD D.L. , LAMPILA L.E. 
Published: August 2006

ABSTRACTLow volume exchanges of water and washing at pH 4,9–6.7 were evaluated as means of reducing the water used for surimi processing. A single washing at a 3:1 water‐flesh ratio and washing under acidic conditions at pH 5.0–5.3 were determined to be the most efficient procedures. Acidic conditions were the most effective in removing lipid and trimethylamine oxide. Water requirements were reduced by 80%, and yield was improved by up to 34% over conventional processing. Texture of gels was poorer when prepared from surimi produced under acidic conditions. Results suggested that reduced amounts of water might be possible in surimi processing and that Pacific whiting was a suitable resource for surimi production.
Gel Electrophoretic Analysis of the Protein Changes in Ground Beef Stored at 2°C
Authors: XIONG Y.L. , ANGLEMIER A.F. 
Published: August 2006

ABSTRACTPurified myofibrils and sarcoplasmic proteins were prepared from ground (GR) and intact (CON) beef semitendinosus muscle samples after 0, 1, 3, 6, and 10 days of storage at 2°C. SDS‐polyacrylamide gel electrophoresis analysis revealed the following major postmortem changes in GR samples: the gradual disappearance of nebulin and desmin, appearance of 110,000‐, 95,000‐ and 30,000‐dalton polypeptides, and an increased content of myosin light chain‐3 and 55,000‐dalton component in myofibrils. Also noted was emergence of 100,000‐ and −500,000‐dalton polypeptides and diminution of 300,000‐dalton protein in the sarcoplasmic fraction. Since GR samples showed proteolytic changes similar to those of CON samples, it was concluded that grinding had little effect on postmortem muscle protein degradation.
Effects of Brine and CO2 Chilling Systems on Hot‐Processed Vacuum‐Packaged Pork
Authors: WILEY E.L. , REAGAN J.O. , CARPENTER J.A. , ANDERSON J.B. , MILLER M.F. 
Published: August 2006

ABSTRACTQuality, packaging and sensory attributes were evaluated for hot‐processed boneless loin segments (blade‐end and sirloin‐end) and Boston shoulders that were brine, CO2 or conventionally chilled. The only pH or temperature differences (P < 0.05) among processing treatments occurred at 3 hr postmortem. Boneless loin segments and Boston shoulders that were hot processed and CO2‐chilled had higher (P < 0.05) purge values than their conventionally processed counterparts. No significant differences were found among treatments for sensory traits or shear values. Overall, boneless loins and Boston shoulders from hot‐processed carcasses that were brine or CO2‐chilled were similar in dimensional measurements and sensory traits.
Protein Enrichment of Sugar‐Snap Cookies with Sunflower Protein Isolate
Authors: CLAUGHTON S.M. , PEARCE R.J. 
Published: August 2006

ABSTRACTSugar‐snap cookies were protein enriched with sunflower protein isolate (SFPI) at levels of up to 20% (flour weight basis). Spread and surface grain were reduced, and color was slightly affected, with increasing levels of SFPI. The addition of soy lecithin (1–2%) improved spread and surface grain characteristics. Sensory evaluation scores for cookies showed acceptable cookie quality at levels of up to 15% SFPI.
Enzymatic Browning in Atlantic Potatoes and Related Cultivars
Authors: SAPERS G.M. , DOUGLAS F.W. , BILYK A. , HSU A.‐F. , DOWER H.W. , GARZARELLA L. , KOZEMPEL M. 
Published: August 2006

ABSTRACTThe extent of enzymatic browning at cut surfaces of Atlantic potato, its siblings and parents, and Russet Burbankwas investigated. Browning, measured by tristimulus colorimety, was compared with cultivar variation in polyphenol oxidase (PPO), PPO substrates, and ascorbic acid. Atlantic potato was much less subject to browning at cut and peeled surfaces than Russet Burbank. Browning in Atlantic potato could be almost eliminated by dipping in water. Belchip and Chipbelle (siblings) and Wauseon and Lenape (parents) were similar to Atlantic potato in browning behavior. The tendency to brown in these cultivars and Russet Burbank was correlated with total phenolic compounds, tyrosine, and to a lesser extent, PPO activity.
Sensitive, Rapid and Precise Determination of L‐Glutamic Acid in Cheese using a Flow‐Injection System with Immobilized Enzyme Column
Authors: PUCHADES R. , LEMIEUX L. , SIMARD R. E. 
Published: August 2006

ABSTRACTGlutamic acid in cheese was determined by its reaction in a packed‐bed enzyme reactor containing immobilized glutamate dehydrogenase (GIDH) in a flow‐injection system, measuring fluorescence of NADH generated. There was a linear relationship (r = 0.999) between log‐peak height and log‐glumatic acid concentration (0.01 to 0.5 mM). The detection limit was 0.005 mM for an injection volume of 88 μX. The sample frequency was 30/h and the precision was better than 1.2% for 10 successive assays. The accuracy of the enzyme reactor‐flow injection system was evaluated by comparison with HPLC results and an excellent correlation was obtained (r = 0.996). No measurable decrease in activity of the GIDH column was observed after a 3‐month period.
Evaluation of the Helical Screw Rheometer as an On‐line Viscometer
Authors: TAMURA M.S. , HENDERSON J.M. , POWELL R.L. , SHOEMAKER C.F. 
Published: August 2006

ABSTRACTMeasurements with a helical screw rheometer (HSR), which consisted of a helical screw enclosed in a tight fitting barrel, were compared with readings from a cone and plate rheometer. Comparable viscosity measurements were obtained with both instruments using carboxymethylcellulose solutions and tomato products. The HSR had the advantages that it could be more easily used for on‐line measurements and was suitable for fluid food suspensions because it prevented settling or separation of particulates during the measurement.
A New Water Sorption Equilibrium Expression for Solid Foods based on Thermodynamic Considerations
Authors: RATTI C. , CRAPISTE G.H. , ROTSTEIN E. 
Published: August 2006

ABSTRACTSolution thermodynamics was used to derive a new semitheoretical expression to represent sorptional equilibrium in food products having both temperature and water content as independent variables. A number of correlations have been studied and compared with the proposed equation using different requirements, necessary for their application in mathematical modeling and engineering calculations. These criteria were their capabilities to fit the experimental data, to evaluate the derivatives and the heat of sorption, and to predict the behavior at high moistures. On this basis, it was concluded that the present expression provided an accurate description of the sorptional behavior for many food systems.
Effects of Drying Method, Packaging, and Storage Temperature and Time on the Quality of Dill (Anethum graveolens L.)
Authors: PÄÄKKÖNEN K. , MALMSTEN T. , HYVÖNEN L. 
Published: August 2006

ABSTRACTSorption isotherms, color and sensory quality of the dill herb (Anethum graveolens L.) were determined over a 2‐yr period in experiments investigating the effects of packaging and storage temperature and time for air‐dried and freeze‐dried dill. The intensity scoring of odor and taste was significantly (p < 0.01) poorer for the dried dills than for frozen dill. Drying with heated air and the subsequent deteriorative processes essentially altered the odor and taste. In the case of freeze‐dried dill the storage conditions were important; when storage was at room temperature (23°C) the intensity of the odor and taste was better preserved in vacuum packages than in glass jars or paper bags.
Effect of Mixing and Moisture Modification on Toughening and Dimethylamine Formation in Alaska Pollock Mince during Frozen Storage at −10°C
Authors: BOER GEORGE , FENNEMA OWEN 
Published: August 2006

ABSTRACTAlaska pollock minces having reduced, normal and elevated levels of moisture were stored at ‐ 10°C for 2 and 4 wk to determine how toughening was influenced by different amounts of ice in the frozen tissue. Minces containing reduced or elevated amounts of ice exhibited greater toughening than that observed in control minces. Also, some minces received an extra mixing step prior to freezing and this resulted in less toughening during storage, perhaps due to oxygen incorporated and partial inhibition of the enzyme system that converts trimethylamine oxide to dimethylamine and formaldehyde. However, among moisture‐modified minces that received the same mixing treatment, development of toughening did not relate in any consistent manner with the development of dimethylamine.
Physicochemical Properties of Ovalbumin and Lysozyme Treated with Oleic Acid
Authors: KING A.J. , BALL H.R. , CATIGNANI G.L. , SWAISGOOD H.E. 
Published: August 2006

ABSTRACTResults from polyacrylamide gel electrophoresis confirmed that proteins were more negatively charged in the presence of oleic acid. The electrophoretic mobility of unmodified and modified lysozyme was of opposite but similar magnitude. Critical micelle concentration (50.0 μ M) of oleic acid suggested that association between the fatty acid and proteins was mostly hydrophobic. Muramidase activity of modified lysozyme and difference spectra of modified ovalbumin suggested that oleic acid was partially or totally surrounding the proteins. Improved freeze‐thaw characteristics of treated egg white were attributed to greater negative charge and instability of proteins produced by oleic acid.
Recovery of Protein and Microorganisms From Shrimp Peeler Effluent
Authors: DEPAOLA A. , PERKINS B.E. , HARPER K.P. , MCPHEARSON R.M. 
Published: August 2006

ABSTRACTA study was conducted to determine the quantity and quality of proteinaceous solids recoverable from mechanical shrimp peeler effluent. Solids were recovered by HCl precipitation and centrifugation. Recovery of solids from untreated effluent was 1%‐2% by weight (ca. 10% protein) and was predictable by turbidity. The precipitation/centrifugation process reduced supernatant total organic nitrogen and biochemical oxygen demand approximately 50% and turbidity by over 90% compared with untreated effluent. Total aerobic plate counts (APC) of bacteria recovered from unprocessed shrimp and precipitated solids were 105‐106 CFU/g, approximately 1.5 log units greater than from peeled shrimp or untreated shrimp effluent. Total APC of bacteria recovered from clarified effluent was 3.2 × 101 CFU/mL.
Evaluation of Venison Color by an Objective Method using CIELAB Values
Authors: STEVENSON J.M. , SEMAN D.L. , WEATHERALL I.L. , LITTLEJOHN R.P. 
Published: August 2006

ABSTRACTA trained color panel was used to score both venison color and color acceptability for comparison with instrumental color measurements. Panel color scores were highly correlated with acceptability (r = 0.97) and could be predicted from CIE L*, a* and b* values by regression (R2 (adj) = 0.84). The use of a* alone explained the greatest amount of variation R2 (adj) = 0.78), and the inclusion of both L* and b* significantly improved the model. The use of hue angle and chroma either individually or in combination with L* did not provide better relationships. The use of L*, a* and b* is recommended for satisfactory prediction of panel color scores of venison with no less than three observations per sample.
Fate of Clostridium sporogenes PA 3679 in Fish Sausage Formulations with Adjusted aw using Food Binders
Authors: NIETO M. B. , TOLEDO R. T. 
Published: August 2006

ABSTRACTFish sausage from minced Spanish mackerel was formulated to aw of 097–0.92 using egg white solids alone and in combination with nonfat dry milk, alginate and soy protein isolate, without and with nitrite added at 150 ppm. The batter was inoculated with PA 3679 spores at ca. 105/g, chopped, stuffed in casing, cooked to a core temperature of 85°C, vacuum‐packaged and stored at 25°C for 60 days. The test organism did not reproduce in formulations having aw < 0.95. Total counts decreased rapidly and spore counts were nil at the end of storage. Spores of PA 3679 germinated at aw as low as 0.924 but the cells failed to grow. Products with aw > 0.95 spoiled. Product stability was influenced by aw regardless of binder type and presence of nitrite.
Shelf‐life of Algin/Calcium Restructured Turkey Products Held under Aerobic and Anaerobic Conditions
Authors: ERNST E.A. , ENSOR S.A. , SOFOS J.N. , SCHMIDT G.R. 
Published: August 2006

ABSTRACTThe shelf‐life of restructured products made with ground turkey or turkey breast pieces and formulated with combinations of 0.5–1.0% sodium alginate, 0.1–0.2% calcium carbonate and 0.15–0.30% lactate (ACL) was compared to product containing a combination of 1.4% NaCl and 0.32% sodium tripolyphosphate and to no‐additive controls stored at 4°C under aerobic and anaerobic conditions. No significant (p > 0.05) differences were observed between ACL and salt/phosphate restructured turkey products in the rate and extent of growth of psychrotrophs or lactic acid bacteria. The salt/phosphate combination, however, repressed (p<0.05) the growth of pseudomonads. Overall, inclusion of ACL did not influence spoilage of restructured turkey meat products held under aerobic or anaerobic conditions.
Kinetics of Phase Transition of Waxy Corn Starch at Extrusion Temperatures and Moisture Contents
Authors: WANG SHAW S. , CHIANG WIN‐CHIN , YEH AN‐I , ZHAO BOLONG , KIM IK‐HWAN 
Published: August 2006

ABSTRACTThermal energy effect on the phase transition of a waxy corn starch, Amioca, with different amount of water was evaluated by using differential scanning calorimetry. For water content less than 40% (w/ w), the kinetics of the conversion of starch followed the pseudo‐zeroth order. An activation energy of 33.78 kcal/mol for 80% Amioca and that of 44.25 kcal/mol for 75% Amioca in the Amioca‐water system were obtained from the Arrhenius relation. A useful correlation between the rate constant of conversion and a nondimensional temperature parameter, T/Tp, was found from various sources and with various moisture contents.
Effect of Methanol‐Ammonia‐Water Treatment on the Concentration of Individual Glucosinolates of Canola
Authors: SHAHIDI FEREIDOON , GABON JACQUELINE‐ELIZABETH 
Published: August 2006

ABSTRACTThe effect of methanol‐ammonia‐water/hexane extraction of canola seed on the content of individual glucosinolates of their resulting meals was investigated. The level of original glucosinolates retained in the treated meals varied between 6% to 15% as determined by gas chromatography and high performance liquid chromatography. These correspond to values of about 4% to 10% for the aliphatic glucosinolates found in seeds routinely analyzed for canola designation. The concentration of these aliphatic, nonindole, glucosinolates in the treated meals was less than 1.8 μmol per gram while their total concentration did not exceed 4.3 μmol per gram of meal.
Sterilization of Conduction‐Heated Foods in Oval‐Shaped Containers
Authors: SIMPSON RICARDO , ARIS IVAN , TORRES J. ANTONIO 
Published: August 2006

ABSTRACTA finite difference approximation of the differential equation for transient heat conduction in three dimensions was used to evaluate thermal processes for foods in oval‐shaped containers. A sensitivity analysis on the basis of thiamin retention was used to select the time increment and the size of the volume elements required by the numerical method. Estimations of the temperature for the center of the oval container were in close agreement with an analytical solution valid for sufficiently long times, constant boundary conditions, and uniform initial temperature. To validate the model, published experimental data for the retention of thiamin, chlorophyll and betanin were compared with values predicted by the numerical method.
Stability of Cream Liqueurs Containing Low‐Molecular‐Weight Surfactants
Authors: DICKINSON ERIC , NARHAN SUNIT K. , STAINSBY GEORGE 
Published: August 2006

ABSTRACTThe effect of adding low‐molecular‐weight surfactants, commercial glycerol monostearate (GMS) or sodium stearyl lactylate (SSL), on the stability of simulated cream liqueurs (dairy based oil‐in‐water emulsions containing alcohol) was investigated. The presence of 0.4–0.5 wt % GMS or SSL led to a substantial reduction in creaming at ambient temperature as well as a longer shelf‐life at 45°C. A protein analysis of the aqueous phase after emulsion centrifugation showed that added GMS or SSL displaced a significant proportion of caseinate from the surface of the emulsion droplets. Improved stability with respect to creaming appeared to be associated with a change in bulk rheological properties of the emulsion, probably arising from complex formation between low‐molecular‐weight emulsifier and caseinate, both in bulk aqueous solution and at the surface of the fat droplets.
Effect of Controlled Atmospheres (Low Oxygen, High Carbon Dioxide) on Storage of Cauliflower (Brassica oleracea L., Botrytis Group)
Authors: ROMO‐PARADA L , WILLEMOT C. , CASTAIGNE F. , GOSSELIN C. , ARUL J. 
Published: August 2006

ABSTRACTCauliflowers were stored for 9 wk in air or in N2 containing 3% O2 and 0, 2.5, 5 or 10% CO2 at 1°C and 100% relative humidity, with or without pretreatment with 15% CO2 Consumer visual acceptability and several maturity indicators (weight loss, rate of respiration, leakage of free α‐amino compounds, levels of free sugars and organic acids) were determined. The samples exposed to 5% or less CO2 were still acceptable after 7 wk of storage, while 10% CO2 and pretreatment with 15% CO2 caused softening, yellowing and increased leakage. Respiration was decreased by low O2. Increasing CO2 up to 5% brought additional benefit. Succinic acid increased with increasing CO2.
Effects of Storage Temperature, Humidity and Duration on Ostrich Fern (Matteuccia Struthiopteris(L.) Todaro) Quality
Authors: LIDSTER P.D. , PRANGE R.K. , VON ADERKAS P. , JACKSON E.D. , McDONALD J.E. , McLACHLAN J. 
Published: August 2006

ABSTRACTStorage of Ostrich ferns (fiddleheads) at temperatures above or below 0°C decreased storage life and marketable quality. Percent weight loss, ascorbic acid, bacterial load, yeast and mold loads generally increased and relative water content decreased with increased storage temperature above 0°C and duration. Fiddlehead absolute moisture and ascorbic acid decreased with extended storage at lower storage humidities. Marketable yields decreased with higher storage temperatures, lower storage humidity and extended storage durations. Optimum storage conditions of 0°C and 100% RH provided marketable yields of 95% and 76% after 16 and 32 days, respectively, while fiddlehead storage in water at 0°C for 15 days provided marketable yields of 97%.
Effect of Oxygen on Thermal Degradation of 5‐Methyl‐5,6,7,8‐Tetrahydrofolic Acid
Authors: BARRETT D.M. , LUND D.B. 
Published: August 2006

ABSTRACTPrevious studies of thermal degradation of folic acid have not given consistent rate expressions or activation energies. The present study employed a model system which eliminated oxygen mass transfer limitations to examine degradation as a result of heating. A pseudo first‐order reaction rate constant (k365.K) and an activation energy (Ea) for thermal degradation due to an oxidative mechanism were estimated to be 0.154 ± 0.044 min−1 and 16.3 kcal/mol, respectively. In the presence of N2, these parameters were estimated to be 0.094 ± 0.009 min−1 and 23.3 kcal/mol, respectively. While elimination of oxygen will not ensure folic acid retention, the overall degradation rate will be reduced significantly.