bluuebunny/crossref_metadata_2025_split huggingface dataset:
Vegetable proteins in cooked and/or fermented sausages
Authors: Kadane V. V. 
Published: July 2007

AbstractMan is the only animal cooking meat for food. Various arts and degrees of heat treatment were devised by the early egyptians, Greeks and Romans; this was often combined with a surprisingly high degree of sophisticated fermentation. From initial meat searing in the Iron Age to modern barbecue pits, electronic conveyers, rotomats, the introduction of steam and controlled smoking, development of curing salts, and the controlled production of meat itself, man created new meat processing technology designed to improve flavor, texture, shelflife, availability, acceptability and economy, thus satisfying the crucial demands of both the consumer and processor. During this time man also discovered the disadvantage of heat, namely the inevitable loss of volume, changes in texture, color and palatability. At the same time, he started using various tubers, cereals and salts to minimize cooking losses. These functional comminuted meat product ingredients, today known as binders and fillers, have traditionally been locally available. They include potatoes, cereals, milk derivatives, hydrocolloids and vegetable proteins. It is estimated that 17,000 tons of various soy proteins were used in 1977 in Europe alone in heat‐treated and fermented meat products. Since sausages, fermented and hard salamis and similar ready‐to‐eat comminuted meat products are an important segment of European convenience meat consumption, this paper concentrates on the technological, nutritional and economical impacts of soy proteins on these products. While in heat‐treated meats bacteriological growth is not desired, it is a regulation factor in the production of fermented sausages. In both types of products, soy proteins in their present form as isolates, concentrates, textured, various grits and flours, as well as spun or structured, play an important role in providing the consumer with appealing, nutritional products at acceptable prices. Examples of applications of soy proteins are discussed.
Use of spun soy protein in meat systems
Authors: Quass W. 
Published: July 2007

AbstractFabricated products made with spun protein analogues, even at 50% levels, are very similar to their all meat counterparts and have high acceptability. The flavor and texture problems associated with many other meat extenders which restrict their use to 10–30% can be overcome by use of spun protein analogues. These spun protein analogues are very adaptable to applications with sectioned and formed products and in some cases actually improve product quality.
Meat and dairy analogs from vegetable proteins
Authors: Welsh Thomas L. 
Published: July 2007

AbstractThe enormous pressures for protein food products in the coming decades, brought on by world population increases, will be solved through the extension of traditional animal protein foods with vegetable proteins and through the development of food products based on vegetable proteins alone. Analogs of beef, fish, poultry and other traditional animal protein products, which are based solely on vegetable proteins, are an established food category, and are expected to increase market share. Dairy analogs based on vegetable cow's milk and dairy desserts. Vegetable forms of cheese and other milk protein products are also expected to increase. Nutritional equivalence of vegetable protein products is fundamental to product design. Protein and fat content must be standardized. Vegetable proteins are blended to reach desirable protein quality. Analogs currently marketed are primarily blends of soy and wheat proteins containing lesser amounts of yeast and egg albumen. The products are fortified with vitamins and minerals to levels present in animal protein foods. Processed meat manufacturing facilities, which exist in most developed countries, can be readily adapted to produce meat analogs. The technology which has been developed to date is based on soy or soy/wheat combinations. The technology can readily be adapted to other vegetable proteins such as rapeseed, cotton‐seed, sesame or sunflower. These protein sources, while in abundance in many countries, need process research which can refine them for human use. The vegetable proteins offer the world's exploding population a virtually untapped resource for its burgeoning food requirements.
Development of safflower protein
Authors: Betschart A. A. 
Published: July 2007

AbstractDevelopment of safflower protein and safflower protein isolate (SPI) containing as high as 95% protein (N×5.3) is described. SPI exhibits favorable nitrogen solubility, foaming, and bread‐baking properties. Composition of SPI and select functional properties may be altered by the choice of pH used to precipitate the extracted protein (5 or 6). PER of SPI (1.26) was increased to as high as 2.13 by the addition of L‐lysine at levels of 0.75% of the diet. Theoretical estimates of production costs for SPI are similar to estimates for soy protein isolate. SPI has been evaluated experimentally in pastas, baked products, and beverage systems. Nutritional and functional properties indicate that SPI has promising potential as either a protein fortificant and/or a functional ingredient in various foods.
Wheat gluten applications in food products
Authors: Kalin F. 
Published: July 2007

AbstractVital wheat gluten has traditionally been noted for its functional benefits in various bakery applications. In recent years extensive research and development work has taken place to more clearly identify wheat gluten's unique characteristics and functional properties. As a result, many new and novel applications have been developed. The on‐going potential of this exciting protein ingredient, in its native or modified forms, will only be limited by the imagination of those formulating new products.
Food applications of oat, sorghum, and triticale protein products
Authors: Cluskey J. E. , Wu Y. Victor , Wall J. S. , Inglett G. E. 
Published: July 2007

AbstractOat, sorghum, and triticale protein products offer considerable potential as food supplements. Each has special characteritics applicable to improved food product development. High protein or high lysine lines of these grains have been developed in recent years. Oat, sorghum, and triticale protein fractions have been separated from their grains by wet and dry milling procedures and also by air classification. Recent research is reviewed here concerning production and applications of the protein products.
Effect of water quality on degumming and stability of soybean oil
Authors: Al‐Kahtani H. A. M. , Hanna M. A. , Handel A. P. 
Published: July 2007

AbstractSolvent‐extracted crude soybean oil was degummed with deionized distilled water containing various amounts of CaCO3−MgCO3 FeCl2, and NaCl. The total phosphorus content remaining in the degummed oil was determined and the peroxide value of the degummed oil held at 98–101 C was measured daily for 10 days. The results were compared statistically with those from oil degummed with deionized distilled water as a control. It was found that 250 mg/L of CaCO3−MgCO3 significantly reduced the efficiency of the degumming process. FeCl2 at concentrations of 150 and 250 μg/L and NaCl at 300 mg/L resulted in the removal of more phosphorus than the control at the 5% level of significance. Generally, the stability of the degummed oils decreased as the salt concentrations increased. The rate of oxidation was greater for oils degummed in the presence of FeCl2 than of NaCl and CaCO3−MgCO3 under the same conditions.
Genetic alteration of soybean oil composition by a chemical mutagen
Authors: Wilcox J. R. , Cavins J. F. , Nielsen N. C. 
Published: July 2007

AbstractSoybean (Glycine max [L.] Merr. cv. Century) seeds were treated with ethylmethanesulfonate (EMS) and the M2 progeny were evaluated for fatty acid composition of the oil. Treatment with EMS significantly increased the variability in content of each of the fatty acids in comparison with those of the Century control. There was a strong inverse relationship between oleic and linoleic acids among seeds from M2 plants. This supports the hypothesis of sequential desaturation as the method of formation of unsaturated fatty acids in soybean oil. A genetically stable mutant with 3.4% linolenic acid was identified that was similar to the cultivar Century in days to maturity, plant height and resistance to lodging.
Unit cell dimensions of some long chain fatty acid polymorphs
Authors: Bailey A. V. , Mitcham D. , French A. D. , Sumrell G. 
Published: July 2007

AbstractUnit cell dimensions and space group assignments for several polymorphic fatty acids have been determined by using single‐crystal X‐ray precession photography. This technique is useful to distinguish the closely similar B‐ and E‐forms of stearic acid which have nearly identical crystal long spacings but significantly different unit cell dimensions and monoclinic angles. Other samples studied were the B‐form of arachidic and behenic acids and the unsaturated acids,trans‐9‐octadecenoic andtrans‐5‐eicosenoic.
Factors affecting the pressure extraction of oil from flaxseed
Authors: Dedio W. , Dorrell D. G. 
Published: July 2007

Abstract and summaryThe effects of moisture content, age, growing location, and genotype of flaxseed on the efficiency of pressure extraction of oil, when extracted in a Carver press cylinder, were examined. Decreasing the seed moisture content from 7.8% to 2.3% increased the proportion of oil extracted from 31.4% to 49.6%, respectively. Oil was more difficult to extract as the age of the seed increased. The proportion of the total oil extracted varied from 25.0% to 41.4% depending upon the location where the seed was grown. The effect of genotype was less pronounced, ranging from a mean of 46.9% in Redwing to 54.2% in Redwood 65 for samples analyzed at normal storage moisture. Samples with high oil contents usually yielded the highest proportion of total oil recovered (r=0.893**, 9 df).
Comparative fatty acids of the dolphin and the herring
Authors: Williams G. , Davidson B. C. , Stevens P. , Crawford M. A. 
Published: July 2007

Abstract and SummaryThe tissue samples from two bottlenosed dolphins (Tursiops truncatus) became available, and it was dedided to examine the fatty acid compositions of the phospholipid fracations. The food chain of the dolphin provides a vast preponderance of ω3 series fatty acids compared to ω6, while the land food chain provides a more even balance between the two series. The ancestors of the dolphin had evolved on the land with the terrestrial ω3:ω6 balance, but the dolphin now lives in an ω3‐rich environment. The investigations were carried out to discover whether the dolphin reflected its marine environment or alternatively its evolutionary history. The results showed that the fatty acids of the dolphin bear a much closer resemblance to those of land mammals than to those of other marine vertebrates.
Microwave treatment of dehulled rapeseed to inactivate myrosinase and its effect on oil and meal quality
Authors: Maheshwari P. N. , Stanley D. W. , Voort F. R. Van De 
Published: July 2007

AbstractRapeseed was dehulled using a Palyi pneumatic attrition system which produced 62–66% clean dehulled seed. Dehulled rapeseed was preconditioned to 7, 10 and 13% moisture levels, exposed to micro‐wave irradiation for periods of up to 2.5 min and analyzed for residual thioglucoside glucohydrolase (myrosinase) activity. The 7% moisture samples heated slowly and required at least a 2.5 min treatment whereas 10 and 13% moisture samples heated more rapidly and required microwave exposures of 1.5 min or less for complete inactivation of the enzyme. The sulfur content of oils obtained from adequately microwave‐treated samples (1.5 min for 10 and 13% and 2.5 min for 7% moisture samples) was equal to or lower than commercially processed crude rapeseed oils. The shorter microwave treatment of dehulled rapeseed produced considerably lighter oils and did not adversely affect the color of the meal. It also destroyed some of the rapeseed glucosinolates and improved the meal palatability. However, goitrogenic properties of microwave‐treated rapeseed meal evaluated by mice feeding experiments did not appear different from untreated rapeseed meal.
Dimer acid structures. the thermal dimer of methyl 10‐trans, 12‐trans, linoleate
Authors: Paschke R. F. , Peterson L. E. , Wheeler D. H. 
Published: July 2007

AbstractThermal dimerization of the conjugated 10‐trans, 12‐trans linoleate (250C, 5 hr) produced a dimer whose structure is shown to be that of the Diels‐Alder reaction between two molecules of monomer, with one molecule acting as diene, and either one of the two double bonds of the second molecule acting as dieneophile. This produces four skeletal isomers of a tetrasubstituted (1,2,3,4) cyclohexene structure with ॅ‐ॆ unsaturation on one chain. The isomers formed depend on whether the 10 or the 12 double bond acts as dieneophile, and whether the monomers add 舠head to head舡 or 舠head to tail.舡 Evidences for the structures include chemical analyses, ozonolysis, nuclear magnetic resonance, IR and UV spectrometry and particularly mass spectrometry of the distilled dimer, of the completely hydrogenated dimer, and of the aromatized dimer formed by catalytic dehydrogenation. The hydrogenated dimer can be separated into two components by TLC. These are probably related to 舠head to head舡 vs. 舠head to tail舡 addition.
Fish bioassays of linear alkylate sulfonates (LAS) and intermediate biodegradation products
Authors: Swisher R. D. , O舗rourke J. T. , Tomllnson H. D. 
Published: July 2007

AbstractLinear alkylate sulfonates (LAS) are relatively toxic to fish when tested under static conditions by standard bioassay techniques, the median tolerance limit (TLm) being around 3 mg/liter and 0.6 mg/liter for the C12 and C14 homologs, respectively. However, these materials are so readily degraded by bacterial attack that bluegill fingerlings live with no trouble in effluents from laboratory continuous flow activated sludge units being fed 100 mg/liter or more of either product. No effects on the fish were noticeable in exposures of 96 hr or more, except for slight alterations in the microscopic appearance of the gill tissue. Thus, the removal of the LAS by biodegradation is paralleled by the removal of toxicity and there is no indication that toxic intermediates accumulate during the biodegradation process. This conclusion is substantiated by the observation of a much lower degree of toxicity (TLm 75 mg/liter) for sulfophenylundecanoic acid disodium salt (mixed isomers), synthesized as a model of an intermediate degradation product. Characterization, gas chromatography and methylene blue analysis of this product are also discussed.
Development of fish oil industry in the United States
Authors: Stansby Maurice E. 
Published: July 2007

AbstractThe American Fish Oil Industry began in 1811 in Rhode Island using extremely crude manufacturing procedures. By 1855 many of the current‐day processing methods were being used, and by 1911 most of such procedures had been adopted. In the intervening years since 1911, most progress has been toward improving quality of the oil and in increasing mechanization. Menhaden oil makes up almost 90% of current American production. Much American fish oil is exported for hydrogenation for use abroad in margarine and shortening. Modern refining techniques have led to improved characteristics and uniformity of specifications permitting many industrial uses without most of the former problems associated with fish oil applications. Protective coatings and fatty acid and fatty acid derivatives are among the most important industrial uses. Some potential uses in the pharmaceutical field may widen demands for fish oil in the future. One such promising possibility, although requiring additional supportive research, is the use by the medical profession of fish oil or fish oil fatty acid fractions in capsule form for prolonging the life of heart patients.
Production of α‐galactosidase fromAspergillus awamori: Properties and action on para‐nitrophenyl α‐D‐galactopyranoside and galacto‐Oligosaccharides of soy milk
Authors: McGhee John E. , Silmaim Robert , Bagley E. B. 
Published: July 2007

AbstractSoybean products including soy milk can provide needed protein for human consumption. Soybean flour contains raffinose and stachyose considered responsible for flatulence often associated with soy products. A partially purified preparation of α‐galactosidase and invertase, prepared fromAspergillus awamori NRRL 4869 cultured on wheat bran, hydrolyzes the oligosaccharides of soy milk. The α‐galactosidase exhibited its maximum activity at pH 5.0 and was stable in that pH range. The optimum temperature was 50 C; however, 8% of α‐galactosidase activity was lost after 15 min at 55 C., and complete inactivation was observed after 14 min at 70 C. Parachloromercuribenzoate, AgNO3, HgCl2, and iodine exhibited strong inhibitory effects on the enzymes. Km values of the α‐galactosidase with melibiose and raffinose as substrates were 3.0 and 3.6 × 10−2 M, respectively, and the molecular weights of both enzymes were estimated to be about 130,000 on the basis of Sephadex and sodium dodecyl sulfate (SDS)‐polyacrylamide gel electrophoresis.
Flavor score correlation with pentanal and hexanal contents of vegetable oil
Authors: Warner K. , Evans C. D. , List G. R. , Dupuy H. P. , Wadsworth J. I. , Goheen G. E. 
Published: July 2007

AbstractSamples of commercially processed soybean, cottonseed, and peanut oils were stored under controlled conditions then evaluated for flavor by a 20‐member trained, experienced oil panel and for pentanal and hexanal contents by direct gas chromatography. The oils, which contained citric acid and/or antioxidants, were either aged from 0 to 16 days at 60 C or exposed to fluorescent light for 0 to 16 hr. The simple linear regressions of flavor score with the logarithm of pentanal or hexanal content in aged soybean oil gave correlation coefficients of −0.96 and −0.90, respectively; for cottonseed oil, −0.60 and −0.85; and for peanut oil −0.74 and −0.75. Addition of peroxide values to the linear regressions increased the correlation coefficients. Flavor scores of cottonseed and peanut oil can be predicted from pentanal and hexanal contents, but the technique is slightly more reliable for soybean oil based on the treatments used for these oils.
Effects of drying on sunflower seed oil quality and germination
Authors: Morrison W. Herbert , Robertson J. A. 
Published: July 2007

AbstractSunflower seed (SunGro 380) were harvested 101 to 121 days after planting, and their moisture levels were between 43 and 15%. The seed were dried at 35, 53, 72, and 88 C to a final moisture level of 10% or below. Drying air flow was 2000 m3/hr./m3 seed. Temperature had no effect on peroxide values, total oil, or fatty acid composition. Free fatty acids increased as initial moisture decreased. For a given drying temperature, germination increased with decreasing initial moisture, and for a given initial moisture, germination increased with decreasing drying temperature. This study indicates that a drying temperature greater than 53 C should not be used if seed viability is to be maintained.
Interaction of lipids with proteins and carbohydrates in breadmaking
Authors: Pomeranz Y. , Chung O. K. 
Published: July 2007

AbstractAfter reviewing the evidence for interaction in breadmaking of lipids with proteins and carbohydrates, theories on the shortening response are discussed. Recent studies show that the response cannot be explained entirely on the basis of physical phenomena. Both overall breadmaking quality (presumably related to gluten and its components) and the presence of wheat flour lipids are important in the shortening response.
Flavor and oxidative stability of hydrogenated and unhydrogenated soybean oils. Efficacy of plastic packaging
Authors: Warner K. , Mounts T. L. 
Published: July 2007

AbstractSoybean oils were packaged in polyvinylchloride, acrylonitrile, clear glass and amber glass bottles and their flavor stabilities were evaluated by a trained sensory panel. Hydrogenated and unhyrdogenated oils showed similar patterns of flavor deterioration regardless of container or type of aging. In accelerated light‐exposure tests with air in the headspace, oils in plastic bottles showed flavor and oxidative stability equivalent to the same oils in clear glass bottles. Packaging in the amber glass bottle provided, as expected, significantly improved oil stability during light‐exposure tests. In accelerated storage tests at 60 C with air in the headspace, sensory evaluation and peroxide determination showed no significant differences in oils packaged in clear glass and PVC, but sometimes oils received lower scores in glass compared with those in acrylonitrile bottles. During long‐term storage, oils in plastic bottles with nitrogen in the headspace had flavor and oxidative stabilities equal to oils in glass bottles with nitrogen. These investigations indicate that packaging soybean oils in polyvinylchloride or acrylonitrile bottles is a viable alternative to packaging in clear glass bottles.
The interpretation of GLC triglyceride data for the determination of cocoa butter equivalents in chocolate: A new approach
Authors: Young C. C. 
Published: July 2007

AbstractA new approach to interpret triglyceride data obtained by gas liquid chromatography (GLC) in order to determine cocoa butter equivalents (CBE) in chocolate is described. The approach is based on the known straight line relationship which exists between the C50 and C54 triglycerides of cocoa butter of different origins and the realization that, for currently available CBE conforming to CAOBISCO's criteria, a similar band relationship exists. The technique described enables the quantity of unspecified CBE in a chocolate containing an unknown cocoa butter to be determined to an accuracy of ±1.5% when present in chocolate at the 5% level. Nut oils (almond, walnut or hazelnut) are sometimes present in mainland European chocolates and, should CBE also be present, it is possible to calculate the combined percentages of nut oil and CBE in the chocolate. The method of interpretation described is not dependent on a particular GLC technique for determining triglycerides. Interpretation of other laboratories’ results obtained using different GLC instruments and procedures has shown that the method enables any CBE present in the fat under examination to be determined accurately. The method compensates for variations in the composition of CBE and for the differences between cocoa butters of different origin. A detailed knowledge of CBE compositions is not required and only a few cocoa butter/CBE standards are necessary. The method described is graphical, enabling small laboratories not equipped with microcomputers to utilize the method. The calculation can, however, be programmed for a computer.
Oxyethylated sulfonamides as nonionic soil wetting agents
Authors: Micich Thomas J. , Linfield Warner M. 
Published: July 2007

AbstractVarious N‐alkylbenzenesulfonamides of the type RφSO2NHR′, where R is t‐butyl, or hydrogen and R′ is decyl, octyl, t‐octyl, 2‐ethylhexyl, hexyl, and butyl, were treated with ethylene oxide (EO) to yield polydisperse adducts RφSO2 N(R′)(EO)xH where x is any integer from 2 to 20. Each series of adducts exhibited a range of properties and water solubility. Wetting ability, surface tension, cloud point, and hydrophilic‐lipophilic balance (HLB) were related to structure and EO content to determine the most efficient wetting agent for peat moss and cotton skeins. Optimum wetting properties were found for adducts containing 5–10 EO units and in particular with t‐C4 H9φSO2N(t‐C8H17)(EO)xH. This EO chain‐length region corresponded to cloud points of 25°, minimal surface tensions, and HLB values 10–12.