bluuebunny/crossref_metadata_2025_split huggingface dataset:
SENSORY QUALITY CRITERIA FOR FIVE FISH SPECIES PREDICTED FROM NEAR‐INFRARED (NIR) REFLECTANCE MEASUREMENT
Authors: WARM KARIN , MARTENS HARALD , NIELSEN JETTE , MARTENS MAGNI 
Published: May 2007

ABSTRACTSensory profiling and Near‐Infrared (NIR) reflectance analysis were carried out on cod (Gadus morhua), saithe (Pollachius virens), rainbow trout (Salmo gardineri), herring (Clupea harengus) and flounder (Platichthys flessus). A nine‐member trained panel performed the profiling on cooked fillet samples and NIR was measured on the same material as whole, raw fish and raw fillet. For each species, samples varied in storage time (1–11 days in ice at OC) and season (spring, autumn and winter). One descriptive vocabulary was developed, containing 46 descriptive words altogether: 7 for appearance, 15, odor, 16, taste and 8 texture words. Multivariate data analysis was used to reduce the 46 words to 18, covering the main systematic variations in appearance, odor, taste and texture in conformance with a previous study. The same 18 sensory attributes were modeled by NIR measurements on whole, new fish and fillet. The predictive results showed explained variances to be higher for appearance and texture rhan for odor, and lowest for taste. The results indicate that NIR spectroscopy of raw fish as a supplement to sensory analysis might be useful as a rapid tool in Quality Monitoring for measuring the sensory parameters of appearance and texture of cooked fish.
EFFECT OF CHEMICAL INHIBITORS AND STORAGE TEMPERATURE ON THE QUALITY OF FRESH‐CUT POTATOES1
Authors: CACACE J.E. , DELAQUIS P.J. , MAZZA G. 
Published: May 2007

AbstractFresh‐cut potato strips were dipped in 1% N‐acetyl‐L‐cysteine (NALC), 1% diethylenetriamine pentaacetic acid (DTPA) and 5% erythorbic acid ‐ 1% citric acid (EACA) prior to storage under modified atmosphere at 1 and 6C. Color changes over a 21 day storage period were assessed by tristimulus colorimetry; microbial changes (total aerobic populations, lactic acid bacteria, yeast and mold) by standard microbiological methods; and color, texture, exudation, off odor and integrated quality assessment by a six‐member sensory panel. All chemical treatments delayed color changes, microbial growth and sensory alterations in the stored potatoes. However, dipping in EACA was the only treatment that yielded product that compared favorably with freshly prepared potatoes after 14 days at 1C or 7 days at 6C. The effectiveness of all the treatments was strongly affected by storage temperature.
PREDICTION OF TEXTURE IN GREEN ASPARAGUS BY NEAR INFRARED SPECTROSCOPY (NIRS)
Authors: PEREZ D. , SANCHEZ M.T. , CANO G. , GARRIDO A. 
Published: May 2007

AbstractNIR spectroscopy was used to estimate three textural parameters of green asparagus: maximum cutting force, energy and toughness. An Instron 1140 Texturometer provided reference data. A total of 199 samples from two asparagus varieties (Taxara and UC‐157) were used to obtain the calibration models between the reference data and the NIR spectral data. Standard errors of cross validation (SECV) and r2 were (5.73, 0.84) for maximum cutting force, (0.58, 0.66) for toughness, and (0.04, 0.85) for cutting energy. The mathematical models developed as calibration models were tested using independent validation samples (n =20); the resulting standard errors of prediction (SEP) and r2 for the same parameters were (6.73, 0.82), (0.61, 0.57) and (0.04, 0.89), respectively. For toughness, substantially improved r2 (0.85) and SEP (0.36) when four samples exhibiting large residual values were removed. The results indicated that NIRS could accurately predict texture parameters of green asparagus.
EFFECT OF BAKING INGREDIENTS AND MIXING DURATION ON DOUGH DEVELOPMENT, GAS RELEASE AND BREAD MAKING PROPERTIES
Authors: SINGH NARPINDER , GUJRAL HARDEEP SINGH , SINGH JASPREET 
Published: May 2007

AbstractThree trials were carried out to determine the effect of wet gluten, acetic acid, fat, sodium chloride and mixing duration on dough development, gas release and bread characteristics using regression analysis. Maximum dough height was significantly affected by acetic acid, wet gluten, mixing duration and sodium chloride whereas maximum gas formation was significantly affected by acetic acid and sodium chloride levels. The addition of fat had significant effects on bread volume. Sodium chloride affected overall acceptability followed by wet gluten, mixing duration and fat levels. Bread volume and overall acceptability decreased with an increase in mixing duration. Increased levels of sodium chloride increased bread volume and overall acceptability and decreased CO2 production. Addition of fat at a level of more than 3% caused a decrease in acceptability. Bread volume and acceptability progressively increased with the increase in wet gluten levels.
MINERAL CONTENT IN GOATS' MILKS
Authors: RODRÍGUEZ E.M. RODRÍGUEZ , ALAEJOS M. SANZ , ROMERO C. DÍAZ 
Published: May 2007

AbstractConcentrations of eight essential minerals were determined in 78 samples of goats'milk from the Canary Islands. The following mean values (ranges) were found: Se (μ/L), 19.98 (9.2‐31.2); Fe (mg/L), 0.52 (0.19‐1.17); Cu (mg/L), 0.17 (0.08‐0.31); Zn (mg/L), 3.31 (1.6‐4.6); Na (mg/L), 514 (289‐906); K (mg/L), 1585 (1212‐2160); Ca (mg/L), 1533 (1118‐1962); and Mg (mg/L), 157 (101‐210). Comparing with data for human milk and cows' milk from the Canary Islands, the mean concentrations of Se, K and Mg arranged in according the following sequence: goats' milk > cows' milk > human milk. Cows' milk had the highest (P<0.05) mean concentration for Ca and Zn, while humans had the highest (P < 0.05) mean concentration for Cu. The milk of goats milked once per day had significantly higher concentrations of Se and lower Mg and Zn than the milk of goats milked twice per day. While the concentrations of Na and Mg increased significantly from March to August, the concentrations of Se, Fe and Cu in goats' milk decreased significantly from March to June.
THE RELIABILITY OF NAÏVE ASSESSORS IN SENSORY EVALUATION VISUALIZED BY PRAGMATICAL MULTIVARIATE ANALYSIS
Authors: O'SULLIVAN M.G. , MARTENS H. , BAECH S. BOBERG , KRISTENSEN L. , MARTENS M. 
Published: May 2007

AbstractThe first part of this paper demonstrates a simple graphical way to visualize estimated variances, in terms of a plot of the total initial variance (“SIGNAL”) versus residual variance (“NOISE”), as a pragmatic alternative to tables of F‐tests. The recently developed Procrustes rotation in the bilinear “jack‐knifing” form is then presented as a method for simplifying the comparison of PLS Regression models from different data sets. These methods are applied to sensory data in order to study if naïve (untrained) sensory panelists can produce reliable descriptions of systematic differences between various test meals. The results confirm that three panels of 15 naïve assessors each could give repeatable intersubjective description of the most dominant sensory variation dimensions.
SENSORY QUALITY AND NUTRIENT COMPOSITION OF THREE HAWAIIAN FRUITS TREATED BY X‐IRRADIATION
Authors: BOYLSTON TERRI D. , REITMEIER CHERYLL A. , MOY JAMES H. , MOSHER GRETCHEN A. , TALADRIZ LOURDES 
Published: May 2007

AbstractPapayas, rambutans, and Kau oranges were irradiated at 0 (control) and 0.75 (irradiated) kGy and stored for 2 and 9 days to determine the effect of X‐irradiation on objective and sensory quality attributes. Irradiation at 0.25 kGy, as a minimum dose, has been approved as a quarantine treatment for the export of tropical fruits grown in Hawaii. The effects of irradiation and storage on specific sensory attributes were dependent on the specific fruit. Aroma and flavor tended to be more intense in the irradiated fruit. Firmness decreased as a result of irradiation and storage, though significant only in rambutans. The color of the rambutans and oranges were significantly affected by irradiation. Irradiation did not contribute to significant changes in the ascorbic acid and carotenoid contents, pH, titratable acidity, and total soluble solids. Adaptation of X‐ray irradiation as a quarantine treatment should enhance the marketability of tropical fruits.
CHANGES IN THE PROFILE OF ORGANIC ACIDS IN PLAIN SET AND STIRRED YOGURTS DURING MANUFACTURE AND REFRIGERATED STORAGE1
Authors: ADHIKARI K. , GRÜN I.U. , MUSTAPHA A. , FERNANDO L.N. 
Published: May 2007

AbstractThe organic acids profile in fermented dairy foods is an indicator of the metabolic activity of added bacterial cultures. These acids act as natural preservatives and contribute to the characteristic sensory properties. This study was done to determine the effect of encapsulation on the metabolic activity of probiotic supplements, i.e. bifidobacteria, in plain yogurts. Metabolically active bifidobacteria may increase the concentration of certain organic acids, mainly acetic and propionic acids, which might lead to decreased acceptability of the product. Changes in the profiles of organic acids were determined in plain set and stirred‐type yogurts containing the starter culture and microencapsulated and nonencapsulated probiotic strains of either Bifidobacterium longumB6 or B. longum ATCC15708. Ion‐exchange high‐performance liquid chromatography was used for the separation and quantification of the organic acids. Concentrations of acetic and lactic acid increased during storage, while those of citric and uric acid remained stable. No particular pattern was observed for propionic or butyric acid, while pyruvic acid initially decreased and then increased during storage.
EFFECT OF DIFFERENT COATING TREATMENTS ON THE QUALITY OF MANGO FRUIT
Authors: HOA THAI THI , DUCAMP MARIE‐NOELLE , LEBRUN MARC , BALDWIN ELIZABETH A. 
Published: May 2007

AbstractEight coating formulations were evaluated for beneficial effects on the shelf‐life of mangoes (cvs. Kent, Tommy Atkins, and Lirfa) harvested at different maturity stages. Four coatings were then selected for further study under various conditions of storage including ambient (19–22C and56–60% RH) and simulated commercial (12C and 80% RH) storage. The four coating formulations contained carnauba wax, shellac, zein, and/or cellulose derivatives. All coatings reduced the respiratory rate, the development of external and internal color, and all but carnauba wax retarded the loss of firmness. Changes in acids were also delayed in all coated mangoes. Based on these parameters, fruit maturation was estimated to have been delayed by a few days compared with uncoated fruit. Shellac and cellulose‐based coatings, however, caused elevated levels of ethanol, although this did not lead to significant flavor differences from the control (uncoated fruit) in sensory tests. Only the carnauba wax coating was an effective water loss barrier under conditions of high RH.
EFFECT OF LIGHT SOURCE ON ACCEPTABILITY OF CITRUS FRUITS
Authors: BARBUT SHAI 
Published: May 2007

ABSTRACTThe effect of three commonly used light sources on the color acceptability of oranges, lemons and limes was investigated. The color of the oranges under incandescent (INC) and metal halide (MH) lights was more preferred (P<0.05), by the panelists than when presented under fluorescent (FL). The main reason was the dull orange color seen under FL light. Relative luminance data, collected via a fiber optic probe connected to a photo diode array, demonstrated the reason to be insufficient red light reflected from oranges presented under FL. The yellow lemons were also preferred more under INC and MH than under FL: the latter resulted in a greenish tinge appearance. The color of the limes was more preferred under INC light than under FL, but preferred equally to the product presented under MH.
A RESEARCH NOTE
Authors: ÖZCAN MUSA , AYAR HMET 
Published: May 2007

ABSTRACTThe antioxidant effects of extracts of propolis were tested in butter stored at 5 and 25 C. Propolis samples were collected from bee hives. While oxidation rancidity of butter was evaluated by determining peroxide and thiobarbutiric acid (TBA) values hydrolytic rancidity was determined by measuring free fatty acids (FFA) values. Both concentrations (0.02% and 0.05%) of propolis extracts tested exhibited antioxidant effect compared with controls during experiment at 5 and 25C. Butylated hydroxyanisole (BHA) showed similar effects. Both concentrations of propolis extract at 5C were effective in retarding oxidation when compared with the control. A level of 0.05% of propolis extract allowed the TBA values during experiment to increase (P<0.01). The TBA values of 0.05% propolis added‐butters were similar with that of 0.02% BHA added‐butter. Propolis extracts at 25 C significantly inhibited hydrolytic rancidity. While propolis extracts had effects on peroxide and FFA value of butter, propolis may be considered as a new source of natural antioxidants of moderate efficiency.
USE OF SEMITRAINED PANEL MEMBERS IN THE SENSORY EVALUATION OF HAKE (MERLUCCIUS MERLUCCIUS, L) ANALYZED STATISTICALLY
Authors: RUIZ‐CAPILLAS CLAUDIA , MORAL ANTONIO , VILLAGACÍA TERESA 
Published: May 2007

Abstract The main objective of this study was to evaluate the responses of semitrained sensory assessors to parameters traditionally used in the sensory analysis of hake and to compare their performance with that of trained inspectors. Appropriate statistical methods were used to validate this objective.The study was carried out with whole gutted hake stored for 7 and 12 days in a controlled atmosphere consisting of 60%/15%/25% (CO2/O2/N2), followed by conventional storage in ice. The hake stored under the CA conditions were preserved better than the control hake at 7 days and at 12 days the difference was even more in favor of the CA storage. Ten parameters evaluated in the sensory tests could be reduced to five with no loss in essential information. The evaluations of the semitrained assessors largely correlated with those of trained inspectors. A model using five parameters and semitrained assessors could be routinely used to evaluate the quality of cooked hake previously stored in ice.
PREDICTION OF APPLE FIRMNESS FROM MASS LOSS AND SHRINKAGE
Authors: LINK S.O. , DRAKE S.R. , THIEDE M.E. 
Published: May 2007

ABSTRACTPrediction of firmness from mass loss and shrinkage was investigated in apples (Malus x domestica Borkh.) under regular atmosphere (RA) storage conditions. Apples (‘Delicious’ and ‘Fuji’) were repeatedly weighed to determine mass loss. Shrinkage was measured with a strain gauge sensor. ‘Delicious’ apples lost firmness (73 to 58 N) while ‘Fuji’ apples maintained firmness at 69 N over 57 days in storage. Apples lost mass at a constant rate with ‘Delicious’ losing mass slower (0.6 % per month) than ‘Fuji’ (1.1% per month). ‘Delicious’ apple shrank less (0.28 mm) than the ‘Fuji’ (0.70 mm) over 57 days. The relationship between firmness and mass loss, or shrinkage was dependent on apple cultivar. Firmness was significantly and linearly related to mass loss and to shrinkage in ‘Delicious’ apples. It is possible to predict firmness of ‘Delicious’ apples under RA storage conditions by tracking mass loss or shrinkage.
Accuracy of prediction of canine litter size and gestational age with ultrasound
Authors: Lenard ZM , Hopper BJ , Lester NV , Richardson JL , Robertson ID 
Published: May 2007

Different sonographic criteria have been developed to estimate canine fetal age, including fetal mensuration and assessment of fetal organ development. This retrospective study assessed the accuracy of gestational age and litter size predictions in 76 bitches using one of two techniques. The first method used the differential features of fetal organ development that occur in early and mid pregnancy, based on published tables for beagles. The second method used biparietal head and trunk diameters to predict gestational age based on tables published for late gestational Labrador Retrievers. The accuracy of the two methods was compared and the effect of maternal body weight and litter size evaluated. Litter size and maternal body weight did not affect the accuracy of gestational age prediction. Using a combination of both methods, the overall accuracy of predicting parturition date within 65 ± 1 day and ± 2 days was 70.8% and 86.1%, respectively. The correct litter size was predicted in 65% of cases, and in 89.5% of cases for ± 1 pup. Pearson's correlation between actual litter size and predicted litter size was high (R = 0.957, P < 0.001). The organ development method of predicting gestational age was more accurate than late gestational fetal mensuration (P = 0.019). The optimum time for sonographic estimation of fetal age and litter size is early and mid pregnancy.
Echantillons de Référence pour l'Analyse Végétale
Authors: PINTA M. 
Published: May 2007

Le Comité Inter‐Instituts présente quelques résultats nouveaux, obtenus sur la série d'étalons végétaux qu'il a constitué (12 éahantillons). Le sodium est déterminé par spectrométrie d'émission de flamme, le chlore par titrimétrie potentiométrique, le soufre pap turbidimétrie, le bore par colorimétrie à l'azométhine H.Les résultats donnés sont les moyennes de 8 à 15 laboratoires selon les éléments. L'éaart‐type et le coefficient de variation sont donnés pour chaque résultat. Les résultats de Na, Cl, B sont considérés comme valeurs de référence.Quelques résultats d‘éléments trace par spectrographie d'émission, Al, Co, Cr, Li, Mo, Ni, Pb, Sn, Sr, Ti, V sont présentés comme valeurs d'orientation.
A Story of Two Rocks
Authors: AHRENS L.H. 
Published: May 2007

An attempt is made to assess the impact that the investigation on reference (standard) rocks G‐1 and W‐1 has had on the geological fraternity. It is pointed out that prior to 1950, most geologists, petrologists, geochemists and the analysts themselves had a false impression of the quality of the data as obtained by classical methods of chemical analysis.As a result of the G‐1 W‐1 investigation, numerous other rock standards have been prepared, yet, despite the G‐1, W‐1 experience and the availability of several other reference rocks, progress on the improvement on data quality is often disappointingly slow.The G‐1, W‐1 investigation has had significant consequences for the development of geochemistry and the extra‐terrestrial chemistry; one example is given.
Analyse de 47 Echantillons Géochimiques de Référence par Fluorescence‐X (Cu, Ga, Ni, Zn) Et par Absorption Atomique (Cu, Ni, Zn)
Authors: QUINTIN M. , MARTIN A. , de KERSABIEC A. M. 
Published: May 2007

47 étalons géochimiques internationaux dont les huit nouveaux étalons de l'USGS ont été analysés par fluorescence‐X et absorption atomique pour Ni, Cu, Zn et par fluorescence‐X pour Ga. Les auteurs développment ici pour la fluores‐cence‐X les problèmes concernant le choix des fonds, le calcul du fond véritable sous‐jacent au pic mesuré, les impuretés des tubes et de l'appareillage. Une méthode directe sur échantillon pulvérulent, non destructive, sans aucune préparation est utilisée. Trois systèmes de fluorescence‐X utilisant deux appareillages (Philips PW 1540 et Siemens SSRS 1) et deux tubes molybdène et or sont confrontés et les moyennes comparée à celles d'une méthode d'absorption atomique par mise en solution de l'échantillon (IL 353). Les résultats obtenus sont comparés soit aux valeurs recommandées, soit aux moyennes calculées à partir de la littérature. On discute tant les accords que les divergences.
Candoluminescence Emission Analysis of Cerium in Thirty‐Six International Geochemical Reference Samples
Authors: MAZZUCOTELLI A. , VANNUCCI R. 
Published: May 2007

Cerium has been determined in thirty‐six international geochemical reference samples using candoluminescence emission analysis. Samples are fused with sodium peroxide in nickel crucibles and interfering elements are removed by an ion exchange technique.Cerium values obtained in the present work generally lie within ranges reported in the literature or close to the upper or lower ends of these ranges. Candoluminescence values for cerium compare favourably with previously reported INAA values for most of the geochemical reference samples analysed in the present study.
Sequential Inductively Coupled Plasma Determination Of Some Rare‐Earth Elements in Five French Geostandards
Authors: ROELANDTS Iwan , MICHEL Gilbert 
Published: May 2007

Experimental data for eleven rare‐earth elements (REE) obtained by inductively coupled plasma spectrometry (ICP) in five French geochemical reference standards (BE‐N, BR, DR‐N, GS‐N and FK‐N)are presented. The method is based on acid digestion of the sample and cation‐exchange separation from matrix elements.Together with these new determinations an updated compilation of these reference materials are presented. Good agreement between the present results and previously preferred and published values obtained by various analytical techniques is observed. The values obtained in the present work corroborate the validity of the outlined method.
AWI‐1 SBO‐1, PRI‐1, AND DWA‐1, Belgian Sedimentary Rock Reference Materials
Authors: ROELANDTS I. , DUCHESNE J.C. 
Published: May 2007

A series of five Belgian sedimentary rock reference samples (shale AWI‐1, schist SBO‐1, psammite PRI‐1, limestone CCH‐1 and dolomite DWA‐1) have been prepared for collaborative studies on their chemical composition. Tables of results compiled from 18 laboratories are presented for about 60 major, minor and trace elements. These data are summarized into means, associated standard deviations, medians and ranges. The values received from the participating laboratories are also listed.Cinq échantillons de roches sédimentaires belges (argilite AWI‐1, schiste SBO‐1, psammite PRI‐1, calcaire CCH‐1 et dolomie DWA‐1) ont été préparés comme étalons géochimiques. Des valeurs provisoires sont proposés pour 60 éléments majeurs, mineurs et en traces basées sur les données analytiques de 18 laboratoires ayant participé’ cette étude coopérative. Les résultats communiqués sont intégralement présentés. Les laboratoires intéressés sont invités à contribuer aux données analytiques sur ces étalons.
Determination of Gold in Sixty Geochemical Reference Samples by Flameless Atomic Absorption Spectrometry
Authors: TERASHIMA Shigeru 
Published: May 2007

The gold content of sixty geochemical reference samples has been determined by atomic absorption spectrometry using a graphite furnace atomizer after digestion of sample with aqua regia and extraction of gold as chloride by methylisobutylketone. A comparison with published data shows clearly the need for much more data on most samples before consensus values could be assigned.La teneur en or dans soixante échantillons géochimiques de référence a été déterminée par le spectromètre d'absorption atomique équipé d'un four à graphite. L'échantillon a été mis en solution avec de l'eau régale et l'or extrait avec du methylisobutylketone. Un examen des données publiées sur l'or montre qu'il faut davantage de résultats pour fixer des valeurs de consensus dans la plupart des échantillons.
1987 Compilation of Elemental Concentration Data for USGS BIR‐1, DNC‐1 and W‐2
Authors: GLADNEY Ernest S. , ROELANDTS Iwan 
Published: May 2007

Elemental concentration data on up to 73 individual constituents in BIR‐1, DNC‐1, and W‐2 have been collected from 94 journal articles and technical reports. These data are summarized in consensus (mean) values with uncertainties expressed as one standard deviation. Mean values are also calculated as a function of analytical procedure and all raw data are given in the tables.Ce rapport rassemble des données analytiques sur 73 éléments dans trois échantillons, BIR‐1, DNC‐1 et W‐2, publiées dans 94 articles scientifiques ou rapports techniques. Quand cela a été possible, les valeurs de consensus (moyenne) sont présentées pour chaque élément avec l'incertitude exprimée un écart‐type. Des valeurs moyennes en fonction des procédures analytiques sont également présentées.