bluuebunny/crossref_metadata_2025_split huggingface dataset:
Melatonin regulates the respiratory burst of human neutrophils and their depolarization
Authors: Pieri Carlo , Recchioni Rina , Moroni Fausto , Marcheselli Fiorella , Marra Maurizio , Marinoni Silvia , Di Primio Roberto 
Published: February 2007

Pieri C, Recchioni R, Moroni F, Marcheselli F, Marra M, Marinoni Silvia, Di Primio R. Melatonin regulates the respiratory burst of human neutrophils and their depolarization. J. Pineal Res. 1998; 24:43–49. © Munksgaard, CopenhagenAbstractThe effect of different doses of melatonin on the respiratory burst as well as on the membrane potential changes of human neutrophils stimulated with phorbol 12‐myristate 13‐acetate (PMA) was investigated. The intracellular production of reactive oxygen species (ROS) in stimulated neutrophils was quantified in individual cells by flow cytometry, measuring the oxidation of nonfluorescent dihydrorhodamine 123 to the green fluorescent rhodamine 123. The transmembrane potential change was measured using the fluorescent probe oxonol. Preincubating the cells with micromolar concentrations of the indole resulted in an increase of the response to PMA. In two of six subjects investigated, the respiratory burst was also increased by a 10 nM concentration of the indole, but when the melatonin concentration was increased to 2 mM the respiratory burst was inhibited. The change in the transmembrane potential of neutrophils paralleled the respiratory burst. Indeed, the treatment of the cells with doses of melatonin up to 0.5 mM increased the depolarization occurring subsequent to PMA stimulation, whereas 2 mM melatonin concentration decreased the extent of depolarization. To investigate whether melatonin could directly affect the transmembrane potential changes of neutrophils, the extent of depolarization, induced by increasing the extracellular potassium concentration, was measured in cells preincubated with 2 mM melatonin. This treatment resulted in a decrease of the extent of depolarization, which suggests that melatonin can directly alter membrane ion conductance in human neutrophils.
Melatonin increases gene expression for antioxidant enzymes in rat brain cortex
Authors: Kotler Mónica , Rodríguez Carmen , Sáinz Rosa M. , Antolin Isaac , Menéndez‐Peláez Armando 
Published: February 2007

Kotler M, Rodríguez C, Sáinz RM, Antolín I, Menéndez‐Peláez A. Melatonin increases gene expression for antioxidant enzymes in rat brain cortex. J. Pineal Res. 1998; 24:83–89. © Munksgaard, CopenhagenAbstractDuring the last years several reports have demonstrated that melatonin is a efficient free radical scavenger and general antioxidant. In addition, it has been shown that this neurohormone is able to increase the activity of glutathione peroxidase in rat brain cortex as well as the gene expression for some antioxidant enzymes in the Harderian gland of female Syrian hamster. Also, it is well known that brain cells are particularly exposed to free radicals, with antioxidant enzymes as the major defense mechanism that the brain uses to neutralize reactive oxygen species. The aim of the present study was to examine the influence of melatonin on gene expression for antioxidant enzymes in rat brain cortex. Our results clearly demonstrate that exogenously administered melatonin increases the levels of mRNA for glutathione peroxidase, copper‐zinc superoxide dismutase, and manganese superoxide dismutase in this tissue. These stimulatory effects are observed after both acute and chronic treatment with this hormone, producing in the latter case the more marked increase. We therefore conclude that melatonin exerts an important role in providing indirect protection against free radical injury by stimulating gene expression for antioxidant enzymes. Consequently, melatonin could be considered as a potential therapeutic agent in some age‐related neurodegenerative diseases where excessive free radical production has been implicated.
Correlation between a Cutometer® and quantitative evaluation using Moire topography in age‐related skin elasticity
Authors: Ahn Sungyeon , Kim Seunghun , Lee Haekwang , Moon Seongjoon , Chang Ihseop 
Published: February 2007

Background/purpose: As aging occurs, our skin gets more wrinkles, becomes drier and loses its elasticity. Validating the evaluation of skin elasticity is especially important, because it is not as visible as other signs of aging such as wrinkles. So it is needed that the method for measuring skin elasticity is able to reflect perception about the change of the skin state.Methods: Here, the correlation between age and the parameters given by a Cutometer® is identified and the main parameters that reflect the decreases in skin elasticity in terms of ages are presented. Also, Moire's system, an evaluation method to quantify the sensory value of viewing, is developed. A five‐grade standard of Moire topographic photo scale on the face is used to evaluate the state of skin elasticity and lifting 20‐ to 61‐year‐old women. Based on this photo standard, scoring is performed using a five‐grade system by three specialists to obtain the consensus score. The score is compared with the result of a Cutometer®.Results: Significant negative correlations between age and results of a Cutometer® (r=−0.687−0.725), Moire's topography scores (r=−938), were found. Some Cutometer® parameters and the decreases in skin elasticity in terms of ages were highly correlated (r=−0.687−0.725). The results from Moire system and flexibility as sensory evaluation also had a very high correlation with age (r=−0.765−0.932). Finally, we have shown the significance of the correlation between the result of a Cutometer® and the score of Moire topography (r=0.711).Conclusions: It is considered that Cutometer® parameters R7 and R2 are used as main parameters to assess skin elasticity and aging. And our studies using Moire topography on the face have confirmed that instrumental measurements reflect the decrease in skin elasticity, which is perceived visually.
A VISCOSITY MODEL FOR A COOKING DOUGH1
Authors: REMSEN CHARLES H. , CLARK J. PETER 
Published: February 2007

ABSTRACTA five parameter semi‐empirical model is developed describing the apparent viscosity of a cooking dough as a function of applied shear rate, temperature, and time‐temperature history. Such a model will be useful in the mathematical simulation of the extrusion cooking process.Other factors which can affect the apparent viscosity of a cooking dough are also discussed. The viscosity model is verified and the constants evaluated for a typical dough by combining the results of Amylograph and capillary viscometer experiments.
BREAKAGE OF RICE DURING MILLING — EFFECT OF KERNEL DEFECTS AND GRAIN DIMENSION1
Authors: SWAMY Y. M. INDUDHARA , BHATTACHARYA K. R. 
Published: February 2007

ABSTRACTTen lots of paddy having varying dimensions and contents of cracked and immature grains were milled using laboratory McGill equipment. Grain breakage seemed to originate almost entirely from kernel defects, for it rarely exceeded the content of defective grains. In short and round varieties, a good part of the highly defective (HD = multiple‐cracked and immature) grains but few of those with a single transverse crack (STC) broke during shelling, and the remaining HD grains seemed to break during pearling. In medium and slender varieties, most HD and a good part of STC grains broke during shelling any remaining HD (but not STC) grains appeared to break during pearling. Breakage during pearling increased (within the above limits) with increasing degree and pressure of milling. Improved shelling gave substantial advantage for undermilled rice, but only a moderate advantage for highly milled rice.
FACTORS AFFECTING PERFORMANCE OF BRINE DRIVEN EVAPORATORS
Authors: KIM KONG‐HWAN , SCHWARTZBERG HENRY G. , ROSENAU JOHN R. 
Published: February 2007

ABSTRACTConcentrated CaCl2 and LiCl brines were used to evaporatively concentrate liquid foods. The concentration was carried out in double falling film evaporators in which brine flowed down the outside of the tubes and liquid food flowed down the inside. The vapor spaces between the brine and the food were connected and vapor from the food was absorbed in the brine. The heat generated by vapor absorption in the brine provided the heat needed to sustain evaporation, and was transferred to the food because of the boiling point elevation of the brine. Evaporation rates approaching those obtained in commercial evaporators were obtained for skim milk, sugar solutions and orange juice. The evaporation rates were affected by flow rates, temperature, concentration and tube material.
MODELLING DRY MATTER LOSSES FROM CARROTS DURING BLANCHING
Authors: KINCAL N. SUZAN , KAYMAK FIGEN 
Published: February 2007

ABSTRACTThe mechanism of component losses from carrots during blanching was investigated by determination of reducing sugars, sucrose, total soluble solids and total solids in raw and variously blanched samples of Nantes carrots. the samples were 26 mm diameter, 26 or 60 mm long; blanching temperatures ranged 65–100°C and blanching times ranged 300–3600 s. Experiments were conducted using large amounts of well agitated water. Appropriate solutions of the unsteady state diffusion equation for finite cylinder geometry were used. the apparent diffusivities of each component were determined separately at different temperatures and resulting values correlated linearly or exponentially with temperature. the order‐of‐magnitudes of the apparent diffusivities were found to be 10−10‐10−11 m2s−1 and in good agreement with literature values.
FORMULAS FOR ESTIMATING SMITH ET AL. PARAMETERS to DETERMINE the MASS AVERAGE TEMPERATURE of IRREGULARLY SHAPED BODIES
Authors: HAYAKAWA KAN‐ICHI , VILLALOBOS GONZALO 
Published: February 2007

ABSTRACTThe Smith et al. method has been widely used for estimating the transient state and mass average temperature of an irregularly shaped food. For the computer implementation of their method, regression formulas were obtained to estimate a characteristic root applicable to an irregular body by using their nomograph. the Smith et al. method was improved for direct determination with two heat penetration parameters, f and j, without using temperature response charts as recommended by Smith et al.
ELASTIC MODULUS of ORANGE JUICE ICE
Authors: WATANABE HISAHIKO , HAGURA YOSHIO , ISHIKAWA MASANOBU , MIHORI TOMOO , SAKAI YOSHIO 
Published: February 2007

ABSTRACTThe elastic modulus of orange juice ice as well as pure water ice was measured at temperatures between − 10°C and − 196°C by compression tests. the elastic modulus of pure water ice was almost constant in the whole range of the tested temperatures: 5.6 × 109 N/m2 at − 196°C and 4.0 × 109 N/m2 at − 10°C. In contrast, the elastic modulus of orange juice ice changed greatly with temperature: 11 × 109 N/m2 at − 196°C and 0.2 × 109 N/m2 at − 10°C. Orange juice ice was considered to consist of pure water ice particles which are dispersed in a matrix of concentrated amorphous solution (CAS). the elastic modulus of CAS was calculated using an equation for a disperse system.
INFLUENCE of CONCENTRATION of MILK SOLIDS ON FREEZE‐DRYING RATE of YOGHURT and ITS QUALITY1
Authors: SHARMA N.K. , ARORA C.P. , MITAL B.K. 
Published: February 2007

ABSTRACTAn increase in milk solids in yoghurt from 14.7 to 20.4%, obtained by adding NFDM (2–8% wv) to whole cow milk enhances the yield of freeze‐dried yoghurt from 0.2196 to 0.3067 kg/(m2.h). A reduction of 25.8% in drying time per unit output occurs when the concentration of milk solids in yoghurt increases from 14.7 to 18.8%. A further increase in the solids concentration of yoghurt from 18.8 to 20.4% results in a 5.7% reduction in the drying time. Organoleptic evaluation showed that an increase in the milk solids to 18.8% enhances the acceptability of the product. A further increase in the level of milk solids imparts a chalky taste to the product.
DESCRIPTION of LOG PHASE GROWTH FOR SELECTED MICROORGANISMS DURING MODIFIED ATMOSPHERE STORAGE1
Authors: ZHAO YANYUN , WELLS JOHN HENRY , MARSHALL DOUGLAS L. 
Published: February 2007

ABSTRACTTwo mathematical descriptions based on (1) a modified and additive Arrhenius equation and (2) a modified Arrhenius temperature characteristic equation were developed to describe the combined effects of time, temperature and initial gas composition of modified atmosphere storage on the population growth rate coefficients of Listeria monocytogenes and Pseudomonas fluorescens. Statistical analysis revealed that there was no significant interaction of temperature with [O2]/(1 + [CO2]) ratio, such that a combined temperature and gas composition ratio term was not needed in an additive Arrhenius description. the Arrhenius temperature characteristic term (μ) was found to be related to the [O2]/(1 + [CO2]). Growth rate coefficients of bacterial populations could be estimated by substituting a term functionally relating to [O2]/(1 + [CO2]) ratio for the μ coefficient in the Arrhenius expression. the mathematical descriptions were shown applicable for determining bacterial population growth rate coefficients in modified atmosphere storage for oxygen concentration from 0 to 20.99% and carbon dioxide concentration from 0.03 to 80%.
A METHOD FOR MEASURING THERMAL TIME DISTRIBUTIONS IN CONTINUOUS FLOW HEAT EXCHANGERS
Authors: ELLBORG A. , TRÄGÅRDH Ch. 
Published: February 2007

This study deals with the distribution of heat treatment of liquids which flow through heat exchangers. the distribution is induced by the combined effect of velocity and temperature gradients and is referred to as the thermal time distribution (TTD).A tracer technique based on the acid hydrolysis of dextran was developed for assessing the TTD. the change in the shape of the molecular weight distribution (MWD) of the polymer during the course of the reaction was found to be related to the TTD exposure of the fluid and the shape of the MWD could be described by means of statistical moments.A computer‐based model for simulating the TTD in a tube heat exchanger, in turbulent flow, was developed together with a model for simulating the effect of the TTD on the change in the MWD during dextran hydrolysis. the simulation model gave results that were in qualitative agreement with the experiments.
EVALUATION of DIE SWELL and VOLUMETRIC EXPANSION IN CORN MEAL EXTRUDATES1
Authors: FALLER J.F. , HUFF H.E. , HSIEH F. 
Published: February 2007

A method to determine die swell in the presence of volumetric expansion due to moisture vaporization in extruded food products is proposed. the method is applied to twin screw extrusion of corn meal in a study to investigate the effects of extruder die parameter (exit capillary length and entrance cone angle), screw speed, and specific feeding load on die swell and volumetric expansion. the die swell results are compared with known effects for nonexpanded polymers.Die swell tended to decrease with increasing exit length, but had only a weak response to entrance angle. Increasing specific feeding load (SFL) increased die swell, where as increasing screw speed produced increases or decreases in die swell, depending on the SFL. Die swells ranged from approximately 1.2 to 1.7, accounted for approximately 10 to 22% of the total radial expansion, and for approximately 18 to 38% of the extrudate cross sectional area.Volumetric expansion increased with increasing die exit length, but was insensitive to entrance angle with a slight concave upward response. Increasing screw speed produced large increases in volumetric expansion, while increasing SFL produced only slight increases.Observations about die swell compare favorably with previous studies of nonexpanded polymers, suggesting that the proposed analysis method may be useful for food viscoelasticity evaluation studies.
A NONINVASIVE STUDY OF MILK CLEANING PROCESSES: CALCIUM PHOSPHATE REMOVAL
Authors: GRANT CHRISTINE S. , WEBB GREGORY E. , JEON YOUNG W. 
Published: February 2007

ABSTRACTHigh temperature, high pH milk processing results in the formation of mineral rich deposits that are > 70% mineral and < 30% protein by weight. This research investigates the removal of P32 labeled mixtures of calcium phosphate dihydrate (brushite, CaHPO4–2H2O) and hydroxyapatite (Ca5(PO4)3OH) from stainless steel tubes using a solid scintillation technique. Experiments were performed at pH values ranging from 2.86–7.82 and flow rates from 3.8–11.4 L/min. Previous cleaning models are reviewed and a mass transfer model is proposed which, when compared to the experimental results suggests that film removal is due to both dissolution and mechanical effects due to shear stress. A modified first order model is presented which incorporates the effects of the solvent flow rate and pH on decontamination rates. This first order model is in agreement with the experimental results over the range of pH and flow rates investigated.
PUNCTURE AND STRESS RELAXATION BEHAVIOR OF BLACKGRAM (PHASEOLUS MUNGO) FLOUR‐BASED PAPAD DOUGH
Authors: BHATTACHARYA SILA , NARASIMHA H.V. 
Published: February 2007

ABSTRACTPapad is a popular traditional food adjunct in South East Asian countries. The rheology of papad dough is important for the purpose of sheeting and/or rolling. In the present study, two methods for testing the behavior of papad dough (prepared from blackgram flour) have been presented and correlated with the instrumental stickiness values. These consist of an empirical method (puncture testing) and a fundamental procedure (stress relaxation characteristics). In the former method maximum stress during compression was used as an index. In the later method, the parameters determined included the stress decaying constants k1 and k2, the percent relaxation and the initial compressive stress. These tests were conducted on the papad dough with varying moisture content (32–40%) and at different dough holding (resting) times (0–120 min). Stickiness values in the range of 141 and 148° were suitable for machining of the dough to make flat circular papad sheets. The corresponding moisture content was between 35 and 36% when the holding time was in the range of 0‐30 min.
INACTIVATION KINETICS OFSALMONELLA DUBLINBY PULSED ELECTRIC FIELD
Authors: SENSOY ILKAY , ZHANG Q. HOWARD , SASTRY SUDHIR K. 
Published: February 2007

ABSTRACTMicrobial inactivation kinetic models are needed to predict treatment dosage in food pasteurization processes. In this study, we determined inactivation kinetic models ofSalmonella dublinin skim milk with a co‐field flow high voltage pulsed electric field (PEF) treatment system. Electric field strength of 15–40 kV/cm, treatment time of 12–127 μs, medium temperatures of 10–50C were tested. A new inactivation kinetic model that combines the effect of treatment time to electric field strength or medium temperature was developed.
CHANGES IN ELECTRICAL CONDUCTIVITY OF SELECTED VEGETABLES DURING MULTIPLE THERMAL TREATMENTS1
Authors: WANG WEI‐CHI , SASTRY SUDHIR K. 
Published: February 2007

ABSTRACT Electrical conductivity (σ) is the most important parameter in ohmic heating. Although data exist on its changes during ohmic heating, limited information is available about preheated foods. In this study, the conductivity changes of raw vegetable samples (potato, carrot, and yam) in cyclic ohmic heating and samples preheated by conventional heating prior to ohmic heating were investigated. In cyclic ohmic heating, cylindrical vegetable samples were subjected to three repeated cycles of ohmic heating (40 V/cm, 60Hz) to 80C, and cooling to 25C. Fresh samples were also preheated by conventional heating to 80C, then subjected to ohmic heating for comparison. Specific heats changed by cycles, although moisture content remained constant in all cases. The results show that in cyclic ohmic heating, the heating rate increased by cycles. Samples preheated by either conventional or ohmic heating showed a higher heating rate than raw materials. Electrical conductivity data during ohmic heating showed that preheated vegetables have higher conductivities than fresh ones, and a tendency of increase by cycles was found.
REDUCTION OF BACTERIAL LEVELS IN FLOUR BY PULSED ELECTRIC FIELDS
Authors: KEITH WILLIAM D. , HARRIS LINDA J. , GRIFFITHS MANSEL W. 
Published: February 2007

ABSTRACT Pulsed electric fields (PEF) were tested for efficacy in bacterial reduction in dark rye flour. Field strengths greater than 20kV/cm resulted in approximately 0.6‐log reduction of aerobic plate counts. Bactericidal effect was related to field strength, pulse polarity, pulse width, and pulse number. Changing pulse period and altering gas atmosphere did not improve bactericidal effect. Reversing polarity pulses were more effective than synchronized bipolar pulses.
MILK PROTEIN/STAINLESS STEEL INTERACTION RELEVANT TO THE INITIAL STAGE OF FOULING IN THERMAL PROCESSING
Authors: KIM J.C. , LUND D.B. 
Published: February 2007

ABSTRACT Effect of temperature and surface preconditioning on β‐lactoglobulin (β‐lg) adsorption onto stainless steel have been studied using column adsorption chromatography. As temperature increased from 25 to 85C, amount of adsorbed β‐lg increased gradually and eventually reached a plateau value. Above 85C, slope of the adsorption boundary curve was significantly less than that at lower temperatures suggesting that the association constant for Langmuir adsorption isotherm increased. Conformation change caused by heat treatment also resulted in higher amount of adsorption at equilibrium (1.65 mgm−2) than native β‐lg (0.7 mgm−2) at 25C. Adsorption behavior of k‐casein was different from that of β‐lg as reflected in the shape of the adsorption curve as well as the amount of adsorption at equilibrium. A significant amount of k‐casein was adsorbed onto a β‐lg saturated surface, whereas no additional adsorption of β‐lg occurred onto a k‐casein saturated surface. These observations were in agreement with previous work. Favorable adsorption of β‐lg onto calcium phosphate‐deposited stainless steel suggests the formation of calcium phosphate/β‐lg matrix in multilayer deposit during the thermal processing of milk.
EFFECT OF PROTEIN CONTENT OF MILK ON THE STORAGE AND LOSS MODULI IN RENNETING MILK GELS
Authors: O'CALLAGHAN D.J. , O'DONNELL C.P. , PAYNE F.A. 
Published: February 2007

ABSTRACTA series of skim milks was made up with protein levels in the range 3 to 5 g/100g using ultrafiltration. The rheometric behavior during renneting was measured using low‐amplitude oscillatory shear. Gel times were determined in terms of storage modulus G′, loss modulus G″ and tan δ (=G”/G′), respectively and were modelled in terms of protein level and enzyme level. Coagulum cutting time was defined in terms of G′. A prediction equation was developed for coagulum firming time in terms of gel time and protein level. The consistency of ultimate tan δ, over the range of protein and milks, showed that G″ at coagulum cutting was related to G′ and hence an on‐line system could monitor coagulum firming rate by sensing either G′ or G′, or any related parameter, such as viscosity or complex modulus.
USING CAPACITIVE (RADIO FREQUENCY) DIELECTRIC HEATING IN FOOD PROCESSING AND PRESERVATION – A REVIEW
Authors: ZHAO YANYUN , FLUGSTAD BEN , KOLBE EDWARD , PARK JAE W. , WELLS JOHN HENRY 
Published: February 2007

ABSTRACTCapacitive (Radio Frequency) dielectric heating has great potential for achieving rapid and uniform heating patterns in foods, providing safe, high quality food products. This review describes and discusses the major technology behind capacitive (RF) dielectric heating in food processing and preservation, the current applications of the technology in the industry, the potential use of mathematical modeling for heating system design, and the major challenges facing the use of this technology in food processing. A vast amount of work is still necessary to further understand the dielectric properties of both food and packaging materials in order to refine system design and maximize performance of this technology in the field of packaged food products. Various economic studies will also play an important role in understanding the overall cost and viability of commercial application of this technology in food processing.