bluuebunny/crossref_metadata_2025_split huggingface dataset:
Development of a Method for the Quantitative Estimation of Provitamin A Carotenoids in Some Fruits
Authors: PHILIP THOMAS , CHEN TUNG‐SHAN 
Published: August 2006

ABSTRACTA procedure for the quantitative estimation of provitamin A carotenoids beta‐carotene, cryptoxanthin and cryptoxanthin esters in some fruits using conventional column and high performance liquid chromatography was developed. The provitamin A carotenoids were first separated by column chromatography on alumina prior to furthur separation and quantitation by reversed phase liquid chromatography. The distribution of provitamin A carotenoids in fruits varied. Among the provitamin A rich fruits, apricot, mango, and cantaloupe contained essentially beta‐carotene whereas cryptoxanthin accounted for nearly half the total carotenoids in papaya, persimmon, and tangerine. Peach, red bell papper, oranges and red grapefruits were intermediate in their provitamin A content while tomato, yellow bell pepper, pineapple and watermelon were poor sources. Cryptoxanthin occurred acylated with C8 to C18 saturated fatty acids in the fruits analyzed.
Oxidation of Grape Juice Phenolic Compounds in Model Solutions
Authors: CHEYNIER V. , OWE C. , RIGAUD J. 
Published: August 2006

ABSTRACTOxidation of caftaric acid, catechin, epicatechin, epicatechin gallate, procyanidins B1 to B4 and 2‐S‐glutathionyl caftaric acid (GRP) in grape must‐like model solutions containing grape polyphenoloxidase was monitored by HPLC. Caftaric acid was degraded faster than catechin, epicatechin, and epicatechin gallate. Procyanidins and GRP were oxidized very slowly when incubated alone with the enzyme. Oxidation of two‐component mixtures in the presence of polyphenoloxidase was studied. Caftaric acid induced coupled oxidation of other compounds. The order of redox potentials was determined. Oxidation of catechin‐caftaric acid mixtures was studied, and the oxygen consumption measured. A reaction sequence including enzymatic oxidation, coupled oxidations and the formation of caftaric acid and catechin copolymers was proposed.
A Comparison of CIE (1976) L*a*b* Values Obtained from Two Different Instruments on Several Food Commodities
Authors: BAARDSETH P. , SKREDE G. , NAES T. , THOMASSEN M. S. , IVERSEN A. , KAABER L. 
Published: August 2006

ABSTRACTThe relationships between CIE (1976) L*a*b* color parameters from a Hunter LabScan II Sphere Spectrocolorimeter and two Minolta Chroma Meters were evaluated. Jams, yoghurts with jam, salami‐type dry sausages, raw cauliflowers, mashed and raw potatoes and various color standards were used as samples. The numerical values of the color parameters depended upon the instrument used. The relationships between the color parameters could be described by linear regressions which were specific for each type of food except for mashed potatoes and cauliflower. Best predictions of color parameters from one instrument to another were obtained with the most homogenious types of food.
Evaluation of Several Methods for Estimation of the Total Activity of Potato Polyphenol Oxidase
Authors: HSU A.F. , THOMAS C.E. , BRAUER D. 
Published: August 2006

ABSTRACTSeveral methods of preparing homogenates from potato tuber for estimating the total activity of polyphenol oxidase (PPO) were compared. To remove endogenous phenols that may inhibit PPO, homogenates were either treated with polyvinylpyrrolidone (PVPP) or subjected to extensive dialysis, ammonium sulfate or acetone precipitation or Sephadex G‐25 chromatography. The G‐25 gel filtration method was superior in removing phenolic compounds and in retaining PPO activity. Using this chromatographic method, the tubers of Russet‐Burbank cultivar were found to contain highest PPO activity followed by Russett and then Atlantic cultivars.
Studies on Popping of Popcorn in a Microwave Oven
Authors: LIN Y. E. , ANANTHESWARAN R. C. 
Published: August 2006

ABSTRACTThe popping performances of five different varieties of popcorn with moisture contents ranging from 8–18% w.b. were studied using a Litton microwave oven. Each variety was found to have different optimum moisture contents for maximum expansion volume and for minimum unpopped kernel ratio. In one variety (M‐045) the expansion volume correlated with the size of the kernels. Long term frozen storage increased the popped volume in comparison with storage at room temperature. The effect of salt and oil on the popping performance of popcorn was complex. The presence of any surface damage on the kernels decreased the expansion volume significantly.
Performance of Ingredients in a Soybean Whipped Topping: A Response Surface Analysis
Authors: CHOW EDWARD T. S. , WEI L. S. , DEVOR RICHARD E. , STEINBERG M. P. 
Published: August 2006

ABSTRACTThe performance of Illinois Soybean Beverage in a whipped topping model system was demonstrated by using Response Surface Methodology. The desired foam characteristics were obtained with numerous ingredient combinations. The soybean cell wall materials were functionally similar to CMC‐coated microcrystalline cellulose and significantly improved whipped topping stability. Partial removal of the cell wall particles to 0.3% improved overrun and stiffness, yet maintained satisfactory stability. These particles were compared with Avicel and soy fiber concentrate; the results indicated that the larger the particles, the less their effect on overrun and stiffness.
Effect of Condensed Tannins in the Analysis of Dietary Fiber in Carob Pods
Authors: SAURA‐CALIXTO F. 
Published: August 2006

ABSTRACTInsoluble and soluble dietary fiber (IDF and SDF) determined gravimetrically from ripe carob pods after enzymatic treatments, were 32.6% and 6.8%, on dry matter basis. About 50% of the weight of the DF residues corresponded to tannins and protein, because of protease inhibition, and protein‐tannin complexes prevented the removal of these constituents in carobs. Nonstarch polysaccharides (14.7% dry weight) and composition were determined by GLC analysis in acid hydroly‐sates of samples. The results were discussed showing that the content of DF obtained by enzymatic procedures, including the suggested AOAC method, may be overestimated because of the presence of condensed tannins.
Chemical Composition and Nutritional Quality of Faba Bean (Vicia faba L. Minor) Based Tofu
Authors: ZEE JOHN A. , BOUDREAU ARMAND , BOURGEOIS MARGUERITE , BRETON RENEE 
Published: August 2006

ABSTRACTChemical composition and antinutritional factors in soy and faba beans and tofus produced thereof were evaluated. Both bean curds had higher protein contents (55.7 and 82.0% dry basis for soy and faba bean curds, respectively) than the corresponding raw beans. Tofu made from faba bean (FBT) contained only 1.5% total lipids (dry basis) compared to 34.4% in soybean tofu (SBT). Antinutritional and flatulence factors were much lower in FBT. Favism factors were not examined. In vitro studies showed that SBT and FBT are comparable in terms of digestibility and amino acid availability.
Functional Properties of Raw and Heat Processed Cowpea (Vigna unguiculata, Walp) Flour
Authors: ABBEY B. W. , IBEH G. O. 
Published: August 2006

ABSTRACTThe functional properties, gelation, water and oil absorption, emulsification, foaming and protein solubility of raw and heat processed cowpea flour were determined. The effects of pH and NaCl concentration on some of these functional properties were also investigated. Protein solubility vs pH profile showed minimal solubility at pH 4. Water and oil absorption capacities of raw flour were 2.4 g/g and 2.9 g/g, respectively, while heat processed flour gave 3.6 g/g and 3.2 g/g, respectively. Addition of NaCl up to 0.4% improved the emulsification capacity of raw flour while a decrease was observed in the heat processed flour after 0.2%. Least gelation concentration of raw flour was found to be 16% and heat processed flour, 18%.
Changes in Oligosaccharide Content, Enzyme Activities and Dry Matter during Controlled Germination of Cowpeas (Vigna Unguiculata)
Authors: NNANNA I. A. , PHILLIPS R. D. 
Published: August 2006

ABSTRACTCowpeas were germinated at 25, 30, and 35°C for 12, 24, 48, and 72 hr. Stachyose disappeared after 48 hr germination at 30°C while 85 and 95% reductions occurred at 35°C for 48 and 72 hr. respectively. Total oligosaccharide reduction was significantly greater at 30°C than at 25°C. Protease and amylase activities and rootlet development were minimal after 24 hr germination but increased thereafter. Anerobic incubation was ineffective in furthering reduction of olicosaccharides in seeds germinated at 25 or at 30°C for 12 or 24 hr. Total protein and carbohydrate contents were relatively unaffected.
Twin‐Screw Extrusion as a Continuous Pretreatment Process for the Enzymatic Hydrolysis of Cassava
Authors: DARNOKO  , ARTZ WILLIAM E. 
Published: August 2006

ABSTRACTTwin‐screw extrusion was evaluated as a pretreatment for the enzymatic hydrolysis of cassava starch to glucose. Extrusion temperature and pH affected the key parameters associated with the enzymatic hydrolysis of starch such as the water solubility index, the water absorption index, the apparent viscosity, and the susceptibility of the extruded starch to glucoamylase. The glucose concentration of extruded and enzyme‐hydrolyzed cassava starch was approximately 5% greater than that of acid‐liquefied and enzyme‐hydrolyzed cassava starch.
Characteristics of Starch Networks within Rice Flour Noodles and Mungbean Starch Vermicelli
Authors: MESTRES C. , COLONNA P. , BULEON A. 
Published: August 2006

ABSTRACTStarchy networks within mungbean starch vermicelli and rice flour noodles are characterized by differential scanning calorimetry, X‐ray diffraction, mild acid hydrolysis, and gel permeation studies. In these products, native starch structures disappeared but new crystalline organizations were found. An amylopectin‐based crystallinity was evident from its B‐type diffraction pattern, melting endotherm at 50°C and high susceptibility towards mild acid hydrolysis. In addition, amylose‐based structures were present either in the complexed form (V‐type) in rice flour noodles, or in the retrograded form (B‐type) in both pasta‐like products. These latter crystallites were highly resistant towards mild acid hydrolysis and melted at high temperatures. Both glutenfree pasta‐like products exhibited good cooking behavior which can be attributed to these amylose networks.
Thin Layer Drying of Pigeon Pea
Authors: SHEPHERD H. , BHARDWAJ R.K. 
Published: August 2006

ABSTRACTSemi‐theoretical and empirical models were examined to test their applicability to describe the thin‐layer drying characteristics of whole pigeon pea. The Page and single‐term diffusion equations were found simple and adequate for describing the drying behavior of the grain. The diffusion model with several terms matched the observed data closely over the entire drying period. The drying parameters of pigeon pea were a function of temperature and might be related by an Arrhenius‐type equation. The drying behavior of pigeon pea consisted of two periods and the drying rate plot was similar to that of other food grains.
Effect of Ether Extracts from Condensed Wood Smokes on the Growth of Aeromonas hydrophila and Staphylococcus aureus
Authors: SOFOS J.N. , MAGA J.A. , BOYLE D.L. 
Published: August 2006

ABSTRACTEther extracts of smoke condensates (“liquid smokes”) from 20 different woods were screened for antimicrobial activity. Testing was done in trypticase soy broth of pH values in the range of 5.78–6.81 against three strains each of Aeromonas hydrophila (ATCC 7965, K1414, BW37) and Staphylococcus aureus (ATCC 12600, LP, S6) incubated at 35°C. There was variation in inhibition of growth among types of liquid smoke, species, and strains of microorganisms tested. Staphylococcus aureus was generally more sensitive to inhibition than A. hydrophila strains. The most inhibitory liquid smoke was derived from the sapwood of douglas fir. Other inhibitory liquid smokes were from birch, southern yellow pine, and aspen. The least inhibitory liquid smokes were derived from lodge pole pine and mesquite woods.
Stability of Iron (III) Chelates of Nutritional Interest
Authors: GALDI M. , VALENCIA M.E. 
Published: August 2006

ABSTRACTStability parameters and stoichiometry of some Iron (III) chelates of nutritional interest were assessed in model systems at various pH values (2–7). Logarithms of stability constant value (log K), calculated for casein, egg yolk, soy isolate protein and phosphoserine ranged from 3.5 to 6.0. Values obtained for bovine serum albumin, and ascorbic, citric, and lactobionic acid chelates were 3.1 to 4.8, while log K values were 5.6 to 10.0 for glycine and 5.8 to 24.0 for EDTA. Bimolecular complexes were contributory at neutral pH values for glycine, citric, and lactobionic acids.
Prooxidant Effects of Monoglycerides and Diglycerides in Soybean Oil
Authors: MISTRY BEHROZE S. , MIN DAVID B. 
Published: August 2006

ABSTRACTEffects of 0, 0.25 and 0.5% monostearin, distearin, monolinolein or dilinolein on the oxidative stability of soybean oil were studied by measuring oxygen in the headspace of oil bottles by gas chromatography. As the levels of the monoglycerides and diglycerides increased from 0, 0.25 to 0.5%, headspace oxygen during storage decreased. The control sample (0%) was significantly different from the samples containing monostearin, distearin, monolinolein or dilinolein at α=0.05. All these mono‐ and di‐glycerides acted as prooxidants in soybean oil.
Enrichment of Aldehydes and Ketones in Sherry
Authors: CABEZUDO M.D. , ALMY J. 
Published: August 2006

ABSTRACTAn enrichment technique for aldehydes and ketones using Girard's reagent T was used on Oloroso sherry. The gas chromatogram for the enriched extract was relatively simple and showed peaks that were obscured in the chromatogram of the unenriched extract. As a result, 2‐acetofuran, 5 methylfurfural, acetophenone, 2‐thiophenecarboxal‐dehyde, α‐methylcinnamaldehyde, and cinnamaldehyde were identified in sherry for the first time. The enrichment process was carried out at temperatures lower than 35°C.
Quantification of Some Volatile Aromatic Compounds of Apricot by Adding Standards
Authors: GUICHARD ELISABETH 
Published: August 2006

ABSTRACTThe quantification of twelve volatile aromatic compounds of apricot was realized by adding known amounts of pure compounds directly in the slurry before analysis by vacuum distillation and gas chromatography. This method was compared with the classical technique using an internal standard and was applied to two different apricot cultivars. Large differences were observed between the amounts of volatiles calculated by the two methods. They are due to the differences between the extraction coefficients of the quantified compounds and to the retentions of volatiles on nonvolatile compounds, which may vary according to the polarity.
Effect of Sodium Salts and Added Water on Color of Dark Meat Turkey Patties Subjected to Long‐term Storage
Authors: KING A. J. , PATEL S. B. 
Published: August 2006

ABSTRACTPatties from a Control (all meat), Treatment I (meat, 1.1% water, 1.0% NaCl and 0.5% STP) and Treatment II (meat, 11.1% water, 1.0% NaCl and 0.5% STP) were frozen for 0 to 24 wk, broiled, and analyzed for color attributes. Treated patties had lighter exterior surfaces with reduced redness and increased yellowness. The opposite effects were observed for the interior of patties. Treatment II had elevated values for internal yellowness as compared to Treatment I. Storage caused an increase in both external and internal color values. Sensory scores indicated that internal redness of treated patties was greater than that of the Control but gradually decreased during storage.
Effect of Potassium Sorbate and Sodium Bisulfite on Thermal Inactivation of Saccharomyces cerevisiae in Media of Lowered Water Activity
Authors: CERRUITI PATRICIA , AIXAMORA STELLA M. , CHIRIFE J. 
Published: August 2006

ABSTRACTThe presence of 100 ppm of potassium sorbate caused significant increases in the rate of inactivation of S. cerevisiae suspended in distilled water at pH adjusted to 3.0 and heated at SOX or 55°C. The addition of sugars (glucose or sucrose) to water activity 0.95 decreased the lethal effects of sorbate mainly when glucose was the sugar added to the heating medium. It was found, however, that a mixture of 50 ppm of sorbate and 50 ppm of sulfur dioxide acted synergistically with heat to rapidly inactivate the yeast during heating even in the presence of glucose.
Correlation Between Lipid Peroxidation and Phospholipid Hydrolysis in Frozen Fish Muscle
Authors: HAN T.J. , LISTON J. 
Published: August 2006

ABSTRACTThe effect of EDTA and KCN on the course of phospholipid hydrolysis and peroxidation in minced trout muscle was tested during storage at −10°C. EDTA had no significant effect on either process but KCN caused a significant reduction in phospholipid hydrolysis as measured by lysophosphatidylcholine. The addition of ferric ion increased both lipid peroxidation and lipid hydrolysis, providing support for the hypothesis that these processes were linked in fish muscle.
Melting Behavior of Gels Prepared from Isolated Subunits of Collagen
Authors: TAKAHASHI KOJI , SHIRAI KUNIO , WADA KEIZO 
Published: August 2006

ABSTRACTAcid‐soluble collagen (ASC) was prepared from fresh pigskin corium, and denatured under mild conditions to obtain a mixture of parent gelatins. The mixture was precipitated with ammonium sulfate and preliminarily fractionated into four fractions by step‐wise redissolution in ammonium sulfate solutions of decreasing concentration. From these fractions, substantially pure α1, α2, β11, and β12 peptide chains could be obtained by CM‐cellulose ion‐exchange chromatography. Differential scanning calorimetry (DSC) of the melting process of these peptide gels demonstrated that the thermal stability of α2‐gel was very much lower than that of α1‐gel.
An Integrated Quantitative Correlation of Textural Profiles of Fish
Authors: HATAE KEIKO , YOSHIMATSU FUJIKO , MATSUMOTO JUICHIRO J. 
Published: August 2006

ABSTRACTThe textural properties of cooked muscle of five fish species, skipjack, flying fish, common horse mackerel, plaice and channel rock fish, were evaluated by a consumer panel. The data thus obtained were analyzed by a Multivariate Analysis Method, using quantitative categories, which normally would be considered qualitative. Although an analysis of the data of the five species as singular components of the total proved unsuccessful, satisfactory discrimination was attained by comparing correlation ratios of the data of each pairing of the fish species, each species paired against the other. Based on these ratios, an integrated correlation indicating the textural profile differences between the totality of five fish species by means of a multidimensional diagram was determined.
Rheological Properties of Fresh and Frozen Chum Salmon Eggs With and Without Treatment by Cryoprotectants
Authors: CRAIG C.L. , POWRIE W.D. 
Published: August 2006

ABSTRACTChum salmon eggs from six batches of ovaries were subjected to flat plate compression loading to determine the membrane strength. The intact eggs withstood compression forces of between 0.47 to 1.22 newtons. The membrane rupture energy ranged from 2.36 to 7.99 (x 10‐4) joules. After freezing fresh eggs at ‐10°C for 7 days, the average membrane rupture energy upon thawing was 46% less than that for fresh eggs. The apparent viscosities of fresh and frozen‐thawed yolk of chum eggs were similar, and it may be concluded that yolk proteins were not cryodamaged. Sodium chloride was found to be the most effective cryoprotective agent for the prevention of membrane cryodamage.
Growth of Pathogenic Bacteria on Imitation Crab
Authors: YOON IN HEE , MATCHES JACK R. 
Published: August 2006

ABSTRACTFood poisoning bacteria, Staphylococcus aureus, Salmonella, Yersinia enterocolitica and Aeromonas hydrophila, were inoculated onto imitation crablegs and flaked crab. Inoculated samples were incubated at 0°C, 5°C, 10°C, and 15°C. Staphylococcus, Salmonella, and Aeromonas increased at 15°C and 10°C. but not at the two lower temperatures. Yersinia grew at the four temperatures tested. The rapid growth at these temperatures clearly indicated that the pathogens could be potential hazards if the products were contaminated and subjected to temperature abuse after leaving the processing plants.
Evaluation of Fresh Vacuum‐Packaged Beef Steaks Coated with an Acetylated Monoglyceride
Authors: KEETON J.T. , LEU R. , VANDERZANT C. , BOHAC J.J. , GRIFFIN D.B. , SAVELL J.W. , CROSS H.R. 
Published: August 2006

ABSTRACTFresh beef loin steaks were coated with 3% (w/w) acetylated monoglyceride (DFG), vacuum‐packaged and held at 2 ± 2°C for weekly evaluation during a 49‐day storage period. When compared to control steaks, DFG had little effect on lean color, surface discoloration, overall appearance, moisture, pH, and sensory characteristics. DFG maintained an acceptable fat color longer and tended to reduce purge and microbial counts (aerobic, APT, and coliform) during storage. After 49 days, Lactobacillus cellobiosis was the dominant microorganism on treated and control steaks. The uncharacteristic aroma, oily coating and cost of application might outweigh the benefits derived from the use of DFG as an edible coating on steaks.
Lipid Oxidation in Ground Beef Patties as Affected by Time‐Temperature and Product Packaging Parameters
Authors: BHATTACHARYA M. , HANNA M.A. , MANDIGO R.W. 
Published: August 2006

ABSTRACTOxidative rancidity in fresh and stored ground beef samples was measured using a thiobarbituric acid (TBA) assay with antioxidant protection. The independent variables were fat concentration (15 or 30%), package type (polyethylene or vacuum‐packaged), freezer storage temperature (‐12.2°, ‐23.3° or ‐34.4°C) and storage time (4, 8, 12, 16, or 20 weeks). At the end of each storage time samples were thawed and TBA values were determined on the samples before and after cooking. TBA values increased during the first 12 to 16 weeks after which time it decreased for both the cooked and uncooked samples. The higher fat samples, packaged in polyethylene, had higher TBA values for both cooked and uncooked patties. Uncooked patties stored at ‐ 12.2°C had higher TBA values than those stored at ‐23.3°C or ‐34.4°C but cooked sample TBA values showed no dependence on storage temperature.
Subcellular Distribution of Cholesterol within Muscle and Adipose Tissues of Beef Loin Steaks
Authors: HOELSCHER LISA M. , SAVELL J.W. , SMITH S.B. , CROSS H.R. 
Published: August 2006

ABSTRACTSubcellular distribution of cholesterol (membrane versus storage components) within muscle and adipose tissue of raw and cooked beef longissimus steaks from three quality grades and three subcutaneous fat trim levels was determined. In muscle tissue, 60–80% of total cholesterol was located in the membrane component while the storage component contained 20–40%. In adipose tissue, the membrane fraction contained 8–12% of total cholesterol while the storage fraction contained 88–92%. Cooking caused a significant change in cholesterol distribution between membrane and storage sites of adipose tissue. Quality grade affected (P < 0.05) subcellular distribution of cholesterol within muscle tissue, while subcutaneous fat trim level affected (P < 0.05) cholesterol distribution within adipose tissue.