bluuebunny/crossref_metadata_2025_split huggingface dataset:
LEAD UPTAKE OF GRAPEFRUIT JUICES STORED IN CANS AS DETERMINED BY FLAMELESS ATOMIC ABSORPTION SPECTROSCOPY
Authors: ROUSEFF R. L. , TING S. V. 
Published: August 2006

ABSTRACTThe effects of juice acidity, storage time, and temperature on the lead content of canned grapefruit juice were determined. Freshly processed juice had a lead concentration of 0.06 ppm. Average lead levels increased to 0.19 ppm after 17 wk storage and did not change significantly thereafter. After 52 wk storage, composite juice lead concentrations ranged from 0.13–0.26 ppm. These levels are within the FAO/WHO Food Standard Program limits. Storage temperature had no significant effect on ultimate juice lead concentrations. The major factor in determining ultimate lead levels was the surface area of solder exposed to the juice. Juice pH was also a factor with the more acidic juices having a slightly greater lead content. These findings suggest that measures to reduce interior solder surface area in cans should reduce the lead content.
CELLULOSE‐HEMICELLULOSE FRACTIONS IN THE ALCOHOL‐INSOLUBLE SOLIDS OF VALENCIA ORANGE PEEL
Authors: EAKS IRVING L. , SINCLAIR WALTON B. 
Published: August 2006

ABSTRACTThe hemicellulose fraction of immature and mature Valencia orange peel was fractionally extracted and analyzed after removing the interfering polymeric materials consisting of proteins and large amounts of pectic substances. A procedure for the fractionation of the alcohol‐insoluble solids (AIS) is presented for citrus fruits, which may be used for other plant materials. The monosaccharide constituents of the hemi‐cellulose were determined after hydrolysis and paper chromatography. Comparisons of the pectic substances, protein, hemicellulose, and cellulose components were made between immature and mature Valencia orange peel.
THERMAL DEGRADATION AND LEACHING OF VITAMIN C FROM GREEN PEAS DURING PROCESSING
Authors: LATHROP P. J. , LEUNG H. K. 
Published: August 2006

ABSTRACTPea samples were collected after various unit operations in a commercial cannery and the vitamin C losses at these points were investigated. Blanching and retorting accounted for the major losses. A substantial amount of vitamin C in peas leached into the brine. Approximately two‐thirds of the original vitamin C in fresh peas was lost during processing. Shelled peas were also blanched in steam, water, and in an agitated water system under laboratory conditions. Vitamin C retention in water‐blanched peas appeared to be independent of agitation rate, indicating that diffusion may be the controlling mechanism. The diffusivity of vitamin C in peas at 85°C was estimated to be 1.4 × 10−4 cm2/sec.
EFFECTS OF DIETARY XYLITOL ON DIGESTIVE ADAPTATION AND PLASMA LIPIDS IN MONKEYS
Authors: EMIGH G. M. , BRANEN A. L. 
Published: August 2006

ABSTRACTXylitol was examined for its effects on pig‐tail monkeys in an oral feeding study. Monkeys were fed diets initially containing 5% xylitol or sucrose. The level of sucrose or xylitol was increased to 20% at a rate of 5% per week and maintained at 20% of the diet for 4 wk. The gradual increase allowed adaptation to xylitol and no diarrhea was observed. Both sucrose and xylitol diets caused an initial increase in levels of plasma triglycerides and cholesterol. No other significant affects on plasma lipids or lipoproteins were observed and all plasma lipids and fractions examined were normal at the end of this study.
ARGINASE‐UREASE ELECTRODE FOR DETERMINATION OF ARGININE AND PEANUT MATURITY
Authors: VALLE‐VEGA P. , YOUNG CLYDE T. , SWAISGOOD H. E. 
Published: August 2006

ABSTRACTArginase and urease were simultaneously immobilized on a controlled pore glass bead derivative and assembled into an ammonia sensing electrode. The enzyme electrode response was linear in the range of L‐arginine concentration of 10−4 to 10−2M. The electrode was useful as a new maturity assay based on the free arginine content of peanuts.
COMBINED EFFECT OF NITRITE AND CHLORIDE ON THE ULTRASTRUCTURE OF MEAT AS SHOWN BY SCANNING ELECTRON MICROSCOPY
Authors: FOX JAY B. , RORER F. P. , FIDDLER R. N. , CARROLL R. J. , WASSERMAN A. E. 
Published: August 2006

ABSTRACTScanning electron microscopy of the ultrastructure of cured beef has shown that the combination of sodium chloride and nitrite effects changes in the interfiber spaces not caused by either salt alone. The effect is attributed to catalysis of the nitrosation reaction through the formation of the more powerful nitrosating species, NOCI.
ANALYSIS OF POTATO GLYCOALKALOIDS BY HIGH‐PERFORMANCE LIQUID CHROMATOGRAPHY
Authors: BUSHWAY R. J. , BARDEN E. S. , WILSON A. M. , BUSHWAY A. A. 
Published: August 2006

ABSTRACTA high‐performance liquid chromatographic (HPLC) procedure to quantitatively determine α‐chaconine and α‐solanine in potato tubers was developed. Five varieties of tubers, stored at two different temperatures for 9 months, were analyzed for their α‐chaconine and α‐solanine content. The values for α‐chaconine ranged from 3.89–23.04 mg/100g fresh tuber whereas for α‐solanine the amount varied from 1.69–12.51 mg/100g fresh tuber depending on the variety. The coefficient of variation was rather high between different samples of the same tuber variety, but for the same samples, the coefficient of variation was excellent (1.6–6.3%). The amount of glycoalkaloids determined by HPLC is in good agreement with those values obtained from the widely used titration method.
INACTIVATION OF BARTLETT PEAR POLYPHENOL OXIDASE WITH HEAT IN THE PRESENCE OF ASCORBIC ACID
Authors: MONTOGOMERY M. W. , PETROPAKIS H. J. 
Published: August 2006

ABSTRACTA light colored pear juice was prepared by the use of ascorbic acid to retard browning while the pulp or juice was heated to inactivate the polyphenol oxidase (EC 1.14.18.1, monophenol monooxygenase). Approximately 300 ppm of ascorbic acid was required to prevent browning in pear pulp and juice up to the time of heating and during heating. A temperature of approximately 90°C was required to prevent browning in pear pulp and juice during storage at 38°C for 24 hr. For the production of light‐colored pear juice and concentrate the time between milling the fruit and heating the pulp or juice must be as short as possible. The amount of ascorbic acid required is dependent on the length of this time.
EFFECTS OF FROZEN STORAGE ON FUNCTIONALITY OF MEAT FOR PROCESSING
Authors: MILLER A. J. , ACKERMAN S. A. , PALUMBO S. A. 
Published: August 2006

ABSTRACTFrankfurter quality was monitored to evaluate effects of frozen storage on meat components. After fresh meat controls were tested, beef, pork, and pork fat were frozen and stored at −17.8°C for 1–37 wk. At 6‐wk intervals, functional and quality tests were performed on thawed and control meat samples and on frankfurters made from the samples. Frozen storage significantly affected beef and pork lean (drip loss, % solids and N in drip, extractable protein, water binding, emulsifying capacity) and fat (beef‐thiobarbituric acid and pork‐peroxide values); frankfurters produced from these ingredients were also affected (cooking tests, penetration force, sensory panel scores).
PRODUCT QUALITY AND ENERGY USE IN HIGH TEMPERATURE SMOKING OF FISH
Authors: KOSAK P. , TOLEDO R. 
Published: August 2006

ABSTRACTA process for heating smoked fish was developed such that the lethality of the heating process is equivalent to a 12 decimal reduction of spores of Clostridium botulinum Type E. This lethality is similar to the specifications in the Food & Drug Administration smoked fish Good Manufacturing Practice regulations. The requirements for a fish smoking oven that would be necessary to carry out the process were also determined. The staged temperature process, which started at 160°F (71.1°C) dry bulb and 140°F (60°C) wet bulb, with wet and dry bulb temperatures increases of 10°F (5.6°C) in 10 min increments until the internal temperature of the fish reached 194°F (90°(Z), minimized undesirable defects in the smoked fish product when compared with other smoking (process) schedules. The energy consumption of the recirculating air oven, for the high temperature staged process (186.482 MJ) was found to be twice that for a constant temperature 71.1°C process (92.337 MJ) with most of the energy used attributed to the generation of steam used for humidification, and heat losses through the un insulated ductwork. A heat balance on an oven with steam humidification and a heating element capacity of 35.5 kW showed that only 45.5 kg of product can be processed effectively using the staged temperature process.
OPTIMAL STERILIZATION TEMPERATURES FOR SENSORY QUALITY IN CYLINDRICAL CONTAINERS
Authors: OHLSSON THOMAS 
Published: August 2006

ABSTRACTOptimization calculations are presented for sterilization of foods in cylindrical cans. The C‐value is used to describe the sensory quality changes during processing. The optimal temperatures for sensory quality were the same as for maximal thiamin retention. They were 116–119°C for conduction heated foods of commonly used can sizes. The calculations showed that variations in the retort temperature program or starting temperature have minor effects on the optimal temperatures. The results are generalized using the f‐slope‐value of heat penetration measurements. It is proposed that optimal sterilization temperatures may be determined for any product or can size using presented diagrams. Its practical application is examplified.
EFFECT OF MICROWAVE BLANCHING ON THE COLOR AND COMPOSITION OF STRAWBERRY CONCENTRATE
Authors: WROLSTAD R. E. , LEE D. D. , POEI M. S. 
Published: August 2006

ABSTRACTThe influence of native enzymes on the color and composition of strawberry juice and concentrate was investigated through analyses of juice and concentrate which had been made from microwave‐blanched and from unheated fruit. Changes in anthocyanin (ACN) pigment, leucoanthocyanins, flavanols, total phenolics, ascorbic acid, and dehydroascorbic acid were monitored during 8 wk storage at 20°C; Hunter color parameters, polymeric color, and browning were also measured. Blanching results in improved color stability and has a protective effect on ACN pigments, reactive phenolics, and ascorbic acid. Blanched strawberry concentrate browns slower than the control. Monomeric ACN pigment undergoes rapid degradation to form polymeric pigments which are resistant to bisulfite bleaching.
BRINING PROPERTIES OF CUCUMBERS EXPOSED TO PURE OXYGEN BEFORE BRINING
Authors: FLEMING H. P. , PHARR D. M. , THOMPSON R. L. 
Published: August 2006

ABSTRACTReplacement of the internal gas atmosphere of pickling cucumbers with O2 (O2‐exchanged) greatly altered their brining properties. Oxygen‐exchanged cucumbers absorbed brine rapidly, apparently as a result of reduced pressure inside the cucumbers due to respiratory conversion of O2 to CO2. The brine uptake reached a maximum and approximated the gas volume reported for fresh cucumbers (4‐5%) within 24 hr. Upon brining, the O2 ‐exchanged cucumbers acquired a translucent internal appearance of fully‐cured, brine‐stock cucumbers within a few days, as compared to several months for untreated brine stock. The O2 ‐exchanged cucumbers were less susceptible to bloater damage than control cucumbers during brine fermentation. The density of O2 ‐exchanged cucumbers was significantly greater than that of control cucumbers within a day after brining, due to the greater brine absorption. No important effects of O2 treatment were noted regarding rate and extent of fermentation.
ANTIMICROBIAL MECHANISMS OF BUTYLATED HYDROXYANISOLE AGAINST TWO Pseudomonas SPECIES
Authors: DAVIDSON P. M. , BRANEN A. L. 
Published: August 2006

ABSTRACTExposure of Pseudomonas fluorescens and Pseudomonas fragi cells to butylated hydroxyanisole (BHA) resulted in a rapid loss of UV absorbing material and previously incorporated 14C‐labeled compounds from the cells. Pseudomonas fluorescens lost a maximum of 15.3% of the incorporated 14C‐label when incubated with 200 ppm BHA and 8.0% when incubated with 100 ppm BHA. Pseudomonas fragi was more resistant to BHA losing only 6.4% of the label at 200 ppm and 2.1% at 100 ppm. It was determined that lethality was at least partially due to leakage. The relative percentages of phospho‐lipids in P. fragi and major fatty acids in both P. fragi and P. fluorescens were altered by growth in the presence of various concentrations of BHA.
INFLUENCE OF VARIOUS PURIFIED AND ISOLATED CELL WALL FIBERS ON THE UTILIZATION OF CERTAIN NUTRIENTS BY SWINE AND HAMSTERS
Authors: FAHEY G. C. , FRANK G. R. , JENSEN A. H. , MASTERS S. S. 
Published: August 2006

ABSTRACTFour metabolism trials were conducted using swine and hamsters to evaluate the effects of isolated and purified dietary fibers on the utilization of fiber, nitrogen, and minerals. Swine fed a 16% crude protein diet and various types of purified celluloses absorbed less nitrogen than did pigs fed a control diet containing silica flour. No differences in nitrogen metabolism were noted when the crude protein concentration was reduced to 9% although fiber digestion was decreased at the lower protein level. Animal performance, nutrient digestibilities, nitrogen balance, and mineral balance were markedly affected when hamsters were fed silica flour, cellulose, and up to 30% lignin or lignin‐hemicellulose.
PHENOLIC COMPONENTS OF RAPESEED MEAL
Authors: FENTON T. W. , LEUNG J. , CLANDININ D. R. 
Published: August 2006

ABSTRACTThe phenolic components of several rapeseed meals were studied in base hydrolyzed extracts as free acids and in 70% aqueous acetone extracts as intact compounds. Thin‐layer chromatography, gas chromatography, and mass spectroscopy were used for compound purification and identification. The free acids in the hydrolyzed extracts in order of concentration were: sinapic >> protocatechuic > ferulic > p‐hydroxybenzoic > vanillic > syringic. Sinapic acid was the only free phenolic acid detected in the 70% aqueous acetone extracts although there was at least seven other compounds that upon hydrolysis yielded Sinapic acid. Neither chlorogenic acid or caffeic acid were detected in any of the meals although they had previously been reported.
EFFECT OF PRERIGOR PROCESSING ON THE OXIDATIVE RANCIDITY OF GROUND LIGHT AND DARK PORCINE MUSCLES
Authors: JUDGE M. D. , ABERLE E. D. 
Published: August 2006

ABSTRACTThe extent of oxidative rancidity developed during storage of ground samples of light and dark porcine semitendinosus muscles has been estimated with the thiobarbituric acid (TBA) test. The prooxidant effect of NaCl was observed in both pre‐ and postrigor ground and salted samples but the prerigor samples were much less susceptible to lipid oxidation over a 10‐day storage period. Unsalted samples ground in the prerigor state were also less susceptible to autoxidation than similarly ground postrigor muscles. When prerigor ground and salted samples were stored in bags purged with nitrogen, the rate of rancidity development was greater than when such samples were stored in atmospheric oxygen. Prerigor oxygenated light muscle samples were more susceptible to oxidation than the dark muscles and vice versa for postrigor oxygenated samples. No differences due to muscle type were observed in samples stored in nitrogen. The partial inhibition of the prooxidant effect of NaCl observed with prerigor grinding and salting is suggested to be the result of an induced high ultimate pH. The improved stability of unsalted ground prerigor muscle as compared to similarly treated postrigor muscle may also reflect a limited pH decline.
EFFECTS OF MICROWAVE COOKING ON FOOD FATTY ACIDS: NO EVIDENCE OF CHEMICAL ALTERATION OR ISOMERIZATION
Authors: MAI J. , TSAI C. H. , ARMBRUSTER G. , CHU P. , KINSELLA J. E. 
Published: August 2006

ABSTRACTBecause of the current interest in the potential physiological effects of trans fatty acids and a brief report that microwave cooking causes isomerization of unsaturated fatty acids, we examined the effects of microwave treatments on the fatty acid composition of several food lipids, i.e., chicken fat, beef tallow, bacon fat, rainbow trout, peanut oil, and potato lipids. The data indicate that microwave cooking per se does not change the fatty acid pattern of these lipids nor cause isomerization of the unsaturated fatty acids.
STUDIES ON RELEASE OF COMPONENTS FROM FROZEN‐THAWED LOW‐DENSITY LIPOPROTEIN (LDL) OF EGG YOLK
Authors: WAKAMATU T. , SATO Y. 
Published: August 2006

ABSTRACTThis experiment was carried out to confirm that the components of low‐density lipoprotein (LDL) are not released from LDL during freezing and thawing. With the aid of ultrafiltration and gel filtration with Sephadex G 25, it was found that low molecular weight material was not liberated from frozen‐thawed LDL. However, in centrifugation, a small amount of precipitate was found in unfrozen LDL and frozen‐thawed LDL, and this amount was greater in the frozen‐thawed LDL than in the unfrozen LDL. Specific gravities ranged from 1.02‐1.04, and the phospholipid and protein contents of frozen‐thawed and unfrozen LDL were higher than in the parent LDL. However, the SDS polyacrylamide gel electrophoretic patterns of the precipitates were the same as that of apo‐LDL.
DETECTION OF GRAPE JUICE IN APPLE JUICE
Authors: SMOLENSKY DORA C. , VANDERCOOK CARL E. 
Published: August 2006

ABSTRACTA microbiological assay used by Vandercook and Smolensky (1976) to measure the content of orange juice in orange drinks was modified for the detection of the adulteration of apple juice by grape juice or water. An assay of 24 samples of retail apple juice, diluted 1:10 revealed little or no growth of Lactobacillus plantarum after 48 hr incubation, whereas solutions containing 8% of the same apple juice and 2% of a retail grape juice had a growth value in absorbance of 0.176 ± 0.039. When samples were supplemented with vitamin‐free casein ammo acids (AHC), bacterial growth increased dramatically in 21 of the juices. Assays run on juice prepared in the laboratory from fresh apples gave the same results, eliminating the possibility that the assay was dependent on the extraction procedure. Solutions of two retail samples of apple juice showed no growth with addition of ammo acids which might indicate that the products were processed differently, were less than single strength, or were “synthetic” juices. One drink mix labelled “artificially flavored” apple cider did not support any growth either. Thus, the adulteration of apple juice with grape juice, overdilution, or use of synthetic products may be detected with the aid of a microbiological assay.
CAULIFLOWER LYSOZYME
Authors: EREIFEJ K. I. , MARKAKIS P. 
Published: August 2006

ABSTRACTAn enzyme capable of lysing the cell walls of Micrococcus lysodeicticus was isolated from cauliflower. In SDS polyacrylamide gel electrophoresis at pH 7.2, this enzyme behaved like a basic polypeptide with 21,700 MW. The pH optimum for activity was 6.0, the Km was 0.33 mg dry cell walls per ml, and the Vmax was 0.2 A5 4 0 units per min.
Electrophoretic and Chromatographic Changes in Egg Yolk Proteins Due to Heat
Authors: DIXON D. K. , COTTERILL O. J. 
Published: August 2006

ABSTRACTPolyacrylamide gel electrophoresis and diethylaminoethyl‐cellulose ion‐exchange chromatography were used to observe changes in egg yolk products which were heat treated at 3°C intervals from 54 to 84°C for 3.5 min. The USDA pasteurization temperatures of 61.0, 63.3°C for plain, 10% sugared, and 10% salted egg yolk, respectively, had little effect on their electrophoretograms. Only the γ‐livetins in plain yolk were slightly affected. Higher temperatures progressively altered these proteins until they disappeared from the electrophoretograms from plain yolk ca 73°, sugared yolk ca 76°, and salted yolk ca 79°C. The lipovitellin fraction and phosvitins were similarly affected by increasing temperatures. Sugar and salt at 10% levels had a protective effect against heat, allowing respectively ca 3° and 6°C higher temperatures before heat damage occurred. The chromatograms from plain and sugared yolk were little affected by pasteurization. However, major changes were noted between unheated and pasteurized (63.3°C) salted yolk. Patterns for salted yolk, pasteurized at 63.3 and 68.0°C were similar, which further indicated that this product can be pasteurized at 68.0°C without significant damage.
Effects of Vacuum Packaging and Potassium Sorbate on Yield, Yeast and Mold Growth, and Quality of Dry‐Cured Hams
Authors: KEMP J. D. , LANGLOIS B. E. , FOX J. D. 
Published: August 2006

ABSTRACTTwo trials were conducted. In the first trial hams were cured by a standard process and aged 1 month at 24°C. Group I hams were not packaged or treated. Group II hams were vacuum packaged and Group III hams were dipped in a 2.5% potassium sorbate solution and also vacuum packaged. All hams were examined after 1 month and the treated group was dipped in a 5% sorbate solution, vacuum packaged and aged an additional 2 months. Vacuum packaging practically eliminated further weight loss while potassium sorbate reduced but did not eliminate mold growth. In the second trial hams were again cured by a standard process and aged at 24°C until they were officially country hams (18% weight loss). Group I hams were not treated whereas group II hams were dipped in a 10% potassium sorbate solution. All were vacuum packaged. After aging one month they were unpacked, weighed, and examined for molds. No significant weight loss had occurred but mold counts were lower in the dipped group. The dipping procedure was reversed so that group I hams were treated and group II hams were not treated. All hams were again vacuum packaged and held a second month. No additional weight loss was noted. Mold growth, though not eliminated, was minimal, and visual and aroma scores for the cut hams were similar and highly acceptable. Tenderness, flavor, saltiness, and overall satisfaction scores for cooked slices were similar and highly acceptable. In general, mold growth can be greatly reduced by the use of potassium sorbate and weight loss can be controlled by vacuum packaging.
Effect of Cooking Temperature and Time on the Shear Properties of Meat
Authors: BOUTON P. E. , HARRIS P. V. , RATCLIFF D. 
Published: August 2006

ABSTRACTThe effect of cooking temperature in the range 40–95°C on Warner‐Bratzler shear force‐deformation curves, obtained for stretched and cold‐shortened meat samples from young and old bovine animals, has been investigated. The results were interpreted as indicating that the relative contributions of the connective tissue and myofibrillar structures to the peak shear force values were markedly altered as cooking temperature was increased. The changes of the myofibrillar structure were reflected by the changes in initial yield force values. In general, the initial yield force increased about three‐ to fourfold between 40°C and 60°C for both stretched and cold‐shortened meat but between 60°C and 80°C the increase was about twice for the former and about fivefold for the latter. The connective tissue contribution decreased as cooking temperature was raised above 50°C for meat for young animals and above 60°C for very old animals–the contribution at temperatures above 70°C being very small for the former but still relatively large for the latter.