bluuebunny/crossref_metadata_2025_split huggingface dataset:
CARAMBOLA QUALITY AFTER HEAT TREATMENT, COOLING AND STORAGE1
Authors: MILLER W.R. , MCDONALD R.E. 
Published: May 2007

ABSTRACTVarious cooling methods following heat treatment were investigated to reduce injury to carambola (Averrhoa carambola L.) caused by heat stress. Cooling fruit with ice water (IW) caused more severe degradation to carambola quality compared with ambient air (AA), ambient water (AW) or refrigerated air (RA). Cooling fruit after heat treatment with RA at the targeted storage temperature (10C) resulted in the least damage to carambola. Refrigerated air, AA, and AW caused similar degradation such as peel pitting, bronzing, decay and weight loss, but AA cooled fruit were the least firm, and AW cooled fruit had the least preferred flavor. At the end of 7 days of storage, fruit heated with hot water (HW) were less yellow than vapor heat (VH)‐treated fruit, and fruit cooled by AA were more yellow than those cooled by other methods. There was no difference in peel color, total soluble solids, titratable solids, pH, or mastication texture of pulp among treatment combinations. Carambolas cooled with refrigerated air had the least injury compared with other cooling methods evaluated.
BAKING PERFORMANCE OF 1BL/1RS SOFT RED WINTER WHEATS
Authors: BARBEAU WILLIAM E. , GRIFFEY CARL A. , URIYO MARIA G. , HARRIS CAROLYN H. , JOHNSON JANET M. 
Published: May 2007

ABSTRACTBaking performance of nine 1BL/1RS soft red winter wheat (SRWW) lines and six non‐1BL/1RS lines was assessed during two crop years, 1995–96 and 1996–97, and at two locations, Blacksburg and Warsaw, Virginia. The 1BL/1RS flours produced cookies with significantly smaller diameters than non‐1BL/1RS flours (p ≤ 0.0026) across both growing years and locations. There was a highly significant negative correlation (r =−0.709) between cookie spread and alkaline water retention capacity (AWRC) of SRWW flours. Overall, there was no significant difference (p = 0.2552) in biscuit volume of 1BL/1RS and non‐1BL/1RS flours. There were no significant differences in cake volumes of 1BL/1RS and non‐1BL/1RS flours when data from both years and locations were combined, p = 0.0710; or when Blacksburg and Warsaw locations were considered separately, p = 0.2009 and 0.1882, respectively. Finally, there were no significant differences in the texture of cakes made from 1BL/1RS and non‐1BL/1RS flours regardless of growing year or location. These results suggest that the 1BL/1RS translocation significantly reduces the cookie spread of SRWW flours but has no significant impact on biscuit or cake quality.
FLAVOR OF FRESH‐CUT GALA APPLES IN BARRIER FILM PACKAGING AS AFFECTED BY STORAGE TIME
Authors: BETT K.L , INGRAM D.A. , GRIMM C.C. , LLOYD S.W. , SPANIER A.M. , MILLER J.M. , GROSS K.C. , BALDWIN E.A. , VINYARD B.T. 
Published: May 2007

ABSTRACTOur objective was to determine flavor quality changes, and measure changes in key volatile compounds, sugars and acidity, in fresh‐cut Gala apples packaged in film to control the atmosphere during distribution. Gala apples were washed, cored, sliced, dipped in a browning inhibitor and packaged in a barrier film. After 0, 5, 9, 12 and 14 days at 1C, the apple slices were evaluated for descriptive flavor attributes, gas chromatographic volatiles, sugars, pH and titratable acidity. Flavor attributes, sweet aromatic flavor and sweet taste had a maximum intensity between 5 and 9 days. Sugars remained constant. Results suggest that perceived flavor intensity increased the first few days after preparation and packaging, then dissipated. Compounds that decreased during storage were farnescene, hexyl hexanoate, 2‐methyl‐butyl hexanoate; hexyl 2‐methyl butanoate and hexyl butanoate decreased until 10 days, then started to increase. Hexyl acetate and hexane increased during storage.
INFLUENCE OF TEMPERATURE AND LIGHT EXPOSURE ON SENSORY SHELF‐LIFE OF A COMMERCIAL SUNFLOWER OIL
Authors: RAMÍREZ GUILLERMO , HOUGH GUILLERMO , CONTARINI ADRIANA 
Published: May 2007

ABSTRACTThe objectives of the present work were to: (1) correlate consumer acceptability measured with a consumer panel versus oxidized flavor measured with a trained sensory panel to thus define the sensory failure of a commercial sunflower oil; and (2) study the effect of storage temperature and light exposure on the sensory shelf‐life of sunflower oil bottled in polyethylene tetraphtalate (PET) with nitrogen in the headspace. Of the consumers, 15% unexpectedly preferred the more oxidized oil samples than the fresh ones. Their data were not considered in sensory failure calculations. By correlating the consumer data with the trained sensory panel data, a sensory failure point of 3.6 on a 0 to 10 oxidation flavor scale was obtained. Both storage temperature and exposure to light had a significant effect on shelf‐life. Estimated shelf‐lives at an ambient temperature of 20C were 281 days for light exposed oil, and greater than 2 years for oil kept in the dark.
MODIFIED WHEAT STARCHES USED AS STABILIZERS IN SET‐STYLE YOGURT
Authors: SCHMIDT K.A. , HERALD T.J. , KHATIB K.A. 
Published: May 2007

ABSTRACTYogurt was formulated with gelatin; native wheat starch (NWS); and modified wheat starches (MWS) (acetylated cross‐linked, hydroxypropylated, or hydroxypropylated cross‐linked). Yogurt samples were evaluated for chemical (fat, total solids, pH, titratable acidity); microbiological (yeasts/molds and lactic acid bacteria); and physical (rheological, textural, color, syneresis) properties during 60 days of refrigerated storage. Yogurt formulated with NWS exhibited a significantly greater storage modulus (G′) and firmness compared with yogurts prepared with MWS. Minimal syneresis was measured in all yogurt samples. The titratable acidity of yogurt samples increased and pH decreased during storage. Yeasts/molds were not detected while lactic acid bacteria counts decreased ∼ 1 log CFU/g by day 60 in all yogurt samples. This study showed that the characteristics of yogurt formulated with NWS and gelatin were similar, so NWS may be used as an alternative stabilizer. The MWS stabilized yogurts were stable but had different consistencies than gelatin‐ and NWS‐stabilized yogurts.
INFLUENCE OF RAW MATERIAL QUALITY ON QUALITY OF ICED AND FROZEN WHITE FISH PRODUCTS
Authors: GIANNINI D. , PARIN M.A. , GADALETA L. , CARRIZO G. , ZUGARRAMURDI A. 
Published: May 2007

ABSTRACTThe effect of raw material quality on final product quality was assessed. Initial physical, biological, chemical and sensory quality characteristics (total volatile bases, raw organoleptic assessment, freshness flavor, pH, viscosity, solubility, enzymatic activity, Ca2+sensitivity) were analyzed from actual experience in fish processing plants as well as from data obtained in the literature. These characteristics were studied together on a dimensionless scale, when white fish species, such as hake (Merluccius hubbsi) and cod (Gadus morhua), are processed to obtain iced and frozen products.A linear correlation between raw material and product quality was found. This correlation can be used by the industry in production planning and quality management. It is useful to settle the quality of the raw material to be purchased in order to achieve a certain product quality. Additionally, it can be used to test and check the overall process efficiency.
APPLICATION OF MULTIVARIATE STATISTICAL METHODS TO THE ANALYSIS OF THE COST, NUTRITIONAL AND SENSORIAL QUALITY FOR SOME PROTEINS USED IN FOOD FORMULATIONS
Authors: CASTRO L.A. , TIRAPEGUI J. , SILVA R.S.S.F. 
Published: May 2007

AbstractIncomplete proteins, of lower nutritional value, are usually more available and less expensive than complete high quality proteins. In the development or reformulation offood products, sensory,“nutritional‐quantitative” and economic aspects may be superimposed on the “nutritional‐qualitative” aspects, to the detriment of consumers. In the present study, three protein ingredients were mixed at different proportions and their nutritional and sensory properties were evaluated by a multivariate approach, using principal component analysis (PCA) in order to identify the type of association between these properties and cost. A strong positive correlation was observed between nutritional quality and cost of the mixtures, with a correlation coefficient of the order of 0.82, while the vector concerning the sensory quality was practically orthogonal to the nutritional vector, suggesting a low correlation between these two features. Thus, we recommend that the protein quality be evaluated, classified and, if possible, expressed on the label especially in foods destined to institutional programs of children's foods, hospital diets and foods used as meal substitutes.
SENSORY ANALYSIS AND STORAGE STABILITY OF FLAVORED SOYBEAN SPREADS PRODUCED FROM HOT‐GROUND SOYMILK1
Authors: KHATIB K.A. , ARAMOUNI F.M. , HERALD T.J. , SETSER C.S. , BOYER J.E. 
Published: May 2007

AbstractFlavored and unflavored soybean spreads were produced from a soybean variety low in beany off‐flavors. The stability of the spreads was evaluated by chemical, physical, and microbiological tests over 35 days at 4C and 50% RH. Descriptive, focus group and consumer acceptance analyses were also conducted. Spreads were rated for degrees of beany flavor, aroma, and aftertaste. Total plate and psychrotrophic counts increased during storage, but no syneresis nor coliforms were detected over the storage period for either flavored or unflavored spreads. No significant treatment by day interactions were noted among pH, moisture content, water activity, lightness, and saturation index of spreads. Flavored spreads scored 6.2 on a 9‐point hedonic scale and were more accepted by consumers than unflavored spreads. Shelf‐life of flavored and unflavored soybean spreads was estimated to be 28 days at 4C.
ACCEPTABILITY OF LETTUCE TREATED WITH A LACTIC ACID AND HYDROGEN PEROXIDE ANTIBACTERIAL SOLUTION
Authors: McWATTERS K.H. , HASHIM I.B. , WALKER S.L. , DOYLE M.P. , RIMAL A.P. 
Published: May 2007

AbstractWhole iceberg lettuce heads were treated with 1.5% lactic acid plus 2.0% hydrogen peroxide solution (antibacterial solution) at 22C for 5 min. They were then either rinsed by immersing in running tap water for 5 min or neutralized with 2.5% sodium bicarbonate solution at 22C for 5 min followed by rinsing (immersion in running tap water) for 10 min, draining, and storing in sealed plastic containers at 5C for 0, 6, and 10 days along with untreated controls. The antibacterial treatment resulted in marginally acceptable lettuce at day 0; neutralization resulted in acceptable lettuce at day 0 but unacceptable after 6 and 10 days. Consumers indicated willingness to purchase an antibacterial solution to treat lettuce at home as well as lettuce pretreated at the packinghouse/processing plant; they were willing to pay at least 3 to 5 cents more per head for pretreated lettuce. Antibacterial treatment plus neutralization provided acceptable lettuce if used in less than 6 days.
PHYSICOCHEMICAL CHARACTERISTICS OF SOFT TOFU FORMULATED FROM SELECTED SOYBEAN VARIETIES1
Authors: KHATIB K.A. , ARAMOUNI F.M. , HERALD T.J. , BOYER J.E. 
Published: May 2007

AbstractCurrently, hundreds of soybean varieties with a wide range of quality attributes are available. The majority of these soybean varieties have not been evaluated for their quality in soymilk and tofu. In this research, tofu was prepared using the hot ground method by coagulating soymilk from four soybean varieties (Macon, Saturn, OHIOFG1 and OHIOFG2) with calcium sulfate dihydrate. Soybean variety significantly affected yield, held water, color parameters, viscosity, storage modulus, and textural properties of tofu cakes. Soymilk with higher pH, viscosity, and protein produced tofu with higher protein, water held, and yield. Varietal differences should be considered in selecting soybeans for tofu production. Macon soybeans produced the best tofu with regards to quality attributes.
FORMATIONS OF BIOGENIC AMINES IN TURKISH STYLE SAUSAGE DURING RIPENING AND STORAGE PERIODS
Authors: BOZKURT HÜSEYÝYN , ERKMEN OSMAN 
Published: May 2007

AbstractChanges of biogenic amine (histamine, β‐phenylethylamine, serotonin, spermine, spermidine, cadaverine, putresine, 1,7‐diamino heptane, tryptamine and tyramine) concentrations and pH values of Turkish style sausages were investigated during ripening and storage. Cadaverine and β‐phenylethylamine were not detected during the ripening and storage periods for all sausage types. Storage time had a significant (P<0.05) effect on the formation of all biogenic amines. Starter culture usage decreased (P<0.05) biogenic amine formation. Histamine levels were higher in sausages prepared without additives and lower in the sausages made with starter culture than the sausages made without starter culture. There was no effect of starter culture and additives on formation of tryptamine, 1,7‐diamino heptane, serotonin or spermidine. Starter culture and additives affected (P<0.05) the formation histamine, putrescine and spermine. pH values of sausages sharply decreased (P< 0.05) from 5.98 to about 4.53 during 3 days of ripening. After that, pH values increased slowly and were nearly constant during the storage period.
CONSUMER ACCEPTABILITY OF COLOR IN PROCESSED TOMATO PRODUCTS BY AFRICAN‐AMERICAN, LATINO AND PROTOTYPICAL CONSUMERS
Authors: CLAYBON KENEKO T. , BARRINGER SHERYL A. 
Published: May 2007

AbstractAfrican‐American, Latino, and Prototypical consumers rated the color of ketchup, salsa, tomato sauce, pizza sauce, spaghetti sauce, and barbecue sauce. For most products, ethnicity had little influence on acceptance. Prototypical consumers rated products the highest and had the widest preference range. All but one commercially available product was in the acceptable range, but they were not always in the most preferred range. Ketchup was the only product with no commercially available products in the color most preferred by Prototypical and African‐American consumers. The leading brand was within the most preferred range for all products and ethnic groups except African‐Americans and Prototypical consumers for ketchup and salsa. A peak color acceptance existed for all products: too red or too brown was undesirable. Understanding the optimum color range can help tomato processors increase the quality of their product for all consumers.
CHARACTERIZATION OF THE TEXTURE AND FLAVOR PROFILES OF HAZELNUT PUREE
Authors: OZCELIK B. , KARAALI A. 
Published: May 2007

AbstractFlavor and textural characteristics of three commercially produced hazelnut purees, roasted at 120, 140 and 150C, respectively and ground to different particle sizes were determined using flavor and texture profiling. Instrumental color and texture values and particle sizes were also determined.The texture profile was evaluated by using 14 texture attributes: heaviness, wetness, slipperiness, oiliness, melting, viscosity, spreadability, cohesiveness, adhesiveness, smoothness, grainy, gumminess, mouth coating ability and overall acceptability. The flavor profile was evaluated using 10 flavor attributes: roasted, burnt, rancid, raw hazelnut flavors, sweetness, aroma, strength of taste, tongue sting, aftertaste and overall acceptability.The scores indicate that hazelnut puree is a viscous and heavy product with high adhesiveness and mouth‐coating ability but is not significantly cohesive. Its taste and aroma were characterized by roasted and raw hazelnut flavors, significant tongue sting and an aftertaste.
RELATIONSHIP BETWEEN PHYSICOCHEMICAL PROPERTIES OF STARCHES AND EXPANSION OF FISH CRACKER ‘KEROPOK’
Authors: CHEOW C.S. , KYAW Z.Y. , HOWELL N.K. , DZULKIFLY M.H. 
Published: May 2007

ABSTRACTThe influence of physicochemical properties of starches on expansion of‘keropok’was studied. Swelling power, solubility, and amylose leaching of a starch were dependent on the lipid and protein contents of the starch. The morphology of different starch granules used in‘keropok’gel was observed using scanning electron microscopy. The sizes of swollen starch granules in the gel were quantitatively measured by image analysis. The average length and width of swollen gelatinized sago and tapioca starch granules were significantly higher than that of wheat starch, and consequently, the linear expansion of‘keropok’with wheat starch was lower than those of‘keropok’made with tapioca or sago starches. Linear expansion was positively correlated to swelling power and solubility of the starch. Textural properties of‘keropok’gels with different starches were also measured and found to have correlation with linear expansion of the final products.
EFFECT OF PROCESSING CONDITIONS ON THE QUALITY OF SOUTH INDIAN PAROTTA— AN INDIAN TRADITIONAL FOOD
Authors: INDRANI DASAPPA , RAO GANDHAM VENKATESWARA 
Published: May 2007

ABSTRACT Parotta is a wheat flour based, circular and creamish white colored south Indian traditional product. It possesses light brown spots on the surface, a soft pliable hand‐feel, soft and slightly chewy texture, with distinct layers, optimum oiliness, easy breakdown in the mouth, and with typical pleasant taste and aroma. A sensory score card, based on the above parameters, was prepared to assess the quality of parotta. The survey of the quality characteristics of parotta from different commercial sources showed variation in the overall quality score from 40‐75 for the maximum score of 100 indicating a lack of consistency in the quality of parotta. Parotta dough water absorption was standardized using a farinograph. The effect of mixing period (1, 4 and 8 min), rest period (0, 30 and 60 min), sheeting thickness (2.5, 5.0 and 7.5 mm), baking time (1, 2 and 3 min) and baking temperature (175, 205 and 230C) on the quality of parotta was studied. The optimum processing conditions arrived at for the preparation of parotta are mixing time, 4.0 min; rest period, 30 min; sheeting thickness, 5 mm; baking time, 2.0 min, and baking temperature, 230C. The overall quality score of parotta prepared from the flours varying in protein quantity, quality, dough mixing time and stability was highest at 4.0 min mixing time.
QUALITY OF FRESH‐CUT TOMATOES
Authors: HAKIM ABDUL , AUSTIN MAX E. , BATAL DEAN , GULLO SAFAWO , KHATOON MOHFEZA 
Published: May 2007

ABSTRACTTomato fruit at pink or light‐red stages of ripening were cut into slices, rinsed with water containing 50 μL.L−1 sodium hypochlorite and drained. They were stored in perforated polyethylene package at 1C in air or controlled atmosphere for five and ten days. Weight loss, chlorophyll and lycopene contents, seed discoloration, fungal infection, total soluble solids content, titratable acidity, sugar/acid ratio, pH, flavor and taste, firmness, ascorbic acid content, rate of respiration and ethylene production, and electrolyte leakage were evaluated after each storage period. The overall quality of controlled atmosphere‐stored slices was better than that of air stored slices. Slices from light‐red fruit had lower weight loss, minimum seed discoloration, lower
CHANGES IN BIOGENIC AMINE CONTENTS AND SENSORY QUALITY OF SARDINE (SARDINA PILCHARDUS) STORED AT 4C AND 20C
Authors: GÖKOǦLU NALAN , YERLIKAYA PINAR , CENGIZ EMEL 
Published: May 2007

ABSTRACTBiogenic amines (tyramine, putrescine, cadaverine, histamine, spermidine and spermine) in sardine during the storage at two temperatures (4C and 20C) were investigated. Changes in sensory scores were also recorded. Significant differences between storage times were found. The levels of tyramine, putrescine, cadaverine and histamine increased as decomposition of sardine progressed at both 4C and 20C. Spermidine and spermine did not change throughout storage. Putrescine was the main biogenic amine formed, followed by tyramine, cadaverine and histamine. Histamine remained lower than the toxic level of 100 mg/kg in the samples stored at 4C whereas it exceeded the toxic level after 16 h at 20C. The increase in histamine concentration was lower than tyramine and putrescine at both temperatures. Sensory scores gradually decreased during the storage.
Determinants of passive hip range of motion in adult Greyhounds
Authors: Nicholson HL , Osmotherly PG , Smith BA , McGowan CM 
Published: May 2007

Objective To determine the ranges of normal pelvic limb range of motion in adult Greyhound dogs, and to explore which factors influence hip range of motion in a population bred to meet the specific demands of racing.Design A cross‐sectional study design.Method Thirty‐two dogs (17 male and 15 female) 13 to 81 months old were randomly selected from a local pool of 160 Greyhounds. Goniometric measurements of hip, stifle and hock range of motion were recorded in triplicate. Signalment information collected included sex, weight and age of each Greyhound. The outcome factors for the study were range of hip flexion and hip extension. The theorised exposures, age, sex, weight, racing history and hock and stifle range of motion, were modelled against the outcome variables by linear regression analysis.Results Male dogs were significantly heavier (P < 0.001) and older (P < 0.002) than female dogs. Mean hip flexion was 71.75° and mean hip extension 128.10°. The determinants of hip flexion were sex (P = 0.008) and range of stifle flexion (P = 0.002). Race training did not influence the range of hip flexion in the sample. Determinants of hip extension included range of stifle extension (P = 0.015), history of race training (P = 0.004) and hock flexion. The mean hip extension of raced Greyhounds was 134.95° compared with 121.25° for unraced Greyhounds (mean difference −13.70, 95% confidence interval −18.12, −9.29; P < 0.001).Conclusions This study has reported isolated pelvic limb joint range of motion in the racing Greyhound. Hip range of motion was affected by stifle range of motion, sex and race training. Dogs that had received race training had greater flexibility, possibly due to training having an active stretching role on muscles, tendons and other structures limiting the hip range of motion.
Estimation of the Mode by the Dominant Cluster Method
Authors: ELLIS P.J. , COPELOWITZ I. , STEELE T.W. 
Published: May 2007

A method is presented fop estimation of the mode of analytical data reported by cooperating analysts in the preparation of reference materials. The method is referred to as the dominant cluster method, and the nodal value obtained is the value that shows most agreement between analysts. Several examples demonstrate that this mode (for which approximate confidence intervals have been estimated), is not inconsistent with the recommended values that have been assigned to well‐known geochemical reference samples. Features in its favour are that the calculation is simple, it is independent of the type of distribution, and outliers are automatically excluded.
Euro‐Standards of Steel Furnace Dusts
Authors: JECKO G. , RIDSDALE P. D. 
Published: May 2007

For pollution control in the Iron and Steel industry, two steel furnace dusts have been standardized in the framework of the European Coal and Steel Community (ECSC). The origin of these dust samples are: 876‐1: Electric furnace 877‐1: Converter LD
Dosage des Eléments en Traces dans les Roches: Estimation de I'Erreur Due a leur Répartition Statistique dans les Poudres d'Echantillon
Authors: JAFFREZIC H. , VILLEMANT B. , JORON J. L. 
Published: May 2007

La présente étude porte essentiellement sur les propriétés statistique des poudres de roches. Nous montrons que les méthodes d'analyse employant des prises d'essai trop faibles peuvent faire entrer une incertitude notable dans les résultats finaux. Afin d'estimer ce genre d'erreur dans quelques roches communes, nous avons appliqué une methode simple d'expérimentation basée sur I‘analyse par activation neutronique.