bluuebunny/crossref_metadata_2025_split huggingface dataset:
Corn Masa and Tortillas from Extruded Instant Corn Flour Containing Hydrocolloids and Lime
Authors: Arámbula V.G. , Mauricio S.R.A. , Figueroa C.J.D. , González‐Hernández J. , Ordorica F.C.A. 
Published: July 2006

ABSTRACTExtruded instant corn flour (EICF) samples with hydrocolloids (gums), such as gum arabic, carboxymethylcellulose (CMC), guar and xanthan and with different concentrations of lime (0.1, 0.2 and 0.3% w/w) were prepared by extrusion. The gums were added before or after thermal processing. The dehydration process followed through the weight loss (WL) in masa, the physicochemical (water absorption capacity (WAC) and WL during cooking) characteristics of masa were optimized to give longer dehydration times and tortillas with good textural (rollability, tensile strength and cutting force) properties. The lowest effective moisture diffusion coefficient (D*) was found in masa samples containing 0.2% (w/w) of lime and 0.5% (w/w) of the xanthan gum added before extrusion. These masas produce tortillas with optimum textural characteristics and highest yields.
Tofu Production from Soybeans or Full‐Fat Soyflakes Using Direct and Indirect Heating Processes
Authors: Moizuddin S. , Harvey G. , Fenton A.M. , Wilson L.A. 
Published: July 2006

ABSTRACTWe compared processing yield, composition, and quality of tofu from soybeans and from full‐fat soyflakes. Tofu was made using a steam‐jacketed kettle and a commercial steam‐injected cooker. Hydration time was 10 min for flakes and 12h for whole beans. Regardless of cultivar, a higher tofu yield was obtained from the steam‐injected cooker system than from the steam‐jacketed kettle system. Utilization of flakes required 62‐‐65% less water during soymilk production. Independent of cultivar, tofu produced from full‐fat soyflakes was lower in fat (26% d.b.) than whole soybean tofu (40% d.b.).
Two‐stage Nested PCR Effectiveness for Direct Detection of Vibrio vulnificus in Natural Samples
Authors: Lee J. Y. , Bang Y. B. , Rhee J. H. , Choi S. H. 
Published: July 2006

ABSTRCTThe nested primers designed to amplify a 222‐base pair portion of the hemolysin gene, vvhA, were specific for all V. vulnificus strains tested. The nested PCR amplification, coupled with direct extraction of template DNA, revealed improved sensitivity sufficient for detection of 1 to 10 CFU V. vulnificus in 1 mL of seafood homogenates, and eliminated the need for enrichment culturing. Thereby, the nested PCR method achieved a broader applicability, making it effective for extensive use in identification of the pathogen in natural samples such as raw seafoods, seawater and sediments.
Perception of Heat in Cheese Sauces as Affected by Capsaicin Concentration, Fat Level, Fat Mimetic and Time
Authors: Carden L. A. , Penfield M.P. , Saxton A. M. 
Published: July 2006

ABSTRACTPerceived heat intensity in cheese sauces with five capsaicin levels, three fat levels and four fat mimetics was studied with time intensity techniques. Heat intensity was not related to fat mimetic. No differences occurred among fat levels at 0.0 and 0.4 ppm capsaicin. At 0.8 ppm capsaicin, maximum and total heat intensities of reduced‐ and low‐fat sauces were equal; both were lower in full‐fat sauces (P<0.001). Low‐fat sauces exhibited greater maximum heat and total intensity than full‐fat at 1.2 ppm capsaicin. At 1.6 ppm capsaicin, low‐fat sauces had greater total intensity than either reduced‐or full‐fat (P<0.05) sauces. At low‐fat levels, lower capsaicin concentrations provided heat equal to higher concentrations in full‐fat cheese sauces.
Tenderization of Beef with Pineapple Juice Monitored by Fourier Transform Infrared Spectroscopy and Chemometric Analysis
Authors: Iizuka K. , Aishima T. 
Published: July 2006

ABSTRACTFor nondestructive monitoring of meat tenderizing processes, factor analysis, and evolving factor analysis (EFA) were applied to successively collected attenuated total reflectance‐infrared spectra of beef after treatment with pineapple juice. Absorption around 1600 to 1500 cm−1 and 1400 cm−1 regions increased with time. After subtracting the starting spectrum from each of the succeeding spectra, factor analysis and EFA were applied to the resulting data matrix. Factor scores showed a time dependent change, but a clear difference between treated and reference beef was observed in factor 1. Eigenvalues calculated from EFA showed the existence of two vigorous digestion periods during tenderization, which supported the results from biochemical analysis.
Histological Changes in Collagen Related to Textural Development of Prawn Meat During Heat Processing
Authors: Mizuta S. , Yamada Y. , Miyagi T. , Yoshinaka R. 
Published: July 2006

ABSTRACTHeat processing enhanced firmness and degree of shrinkage deformation of kuruma prawn Penaeus japonicus meat. In histological experiments, most collagen fiber in perimysium, epimysium, and subcuticular connective tissue maintained structures after heat‐processing in hot water at 70°C for 30 min. Crude collagen fiber fractions (residues after alkali extraction, RS‐AL) prepared from the muscle were measured for hot‐water solubility and compared with the RS‐AL from the muscle of carp Cyprinus carpio. Collagen in the RS‐AL of prawn muscle had very low hot‐water solubility (about 23.5% at 70°C) compared with that of carp. These results suggested that collagen had important functions in promoting thermal shrinkage and hardening of prawn meat and in maintaining mechanical strength of heat‐processed meat.
Compressive Properties of Whey Protein Composite Gels Containing Fractionated Milkfat
Authors: Mor Y. , Shoemaker C.F. , Rosenberg M. 
Published: July 2006

ABSTRACTCompressive properties of composite gels consisting of 13% whey protein isolate (WPI) and 10% to 30% selected milkfat fractions were investigated at different temperatures. Compressive properties of gels were significantly affected by melting properties of the filler. Maximum compressive strength of composite gels was proportional to filler load and proportion of solid lipids. Compressive strength of composite gels was higher than that of WPI‐only gels, and the relative increase in hardness ranged from about 5% to 91%. Results indicated that compressive properties of gels were affected by a combined effect of filler load and temperaturedependent influence on compressive properties of matrix, interface, and filler particles.
Enzymatic Hydrolysis of Milk Proteins Under Alkaline and Acidic Conditions
Authors: Dzwolak W. , Ziajka S. 
Published: July 2006

ABSTRACTThe pH‐stat and osmometric methods were adopted for control of hydrolysis of casein and whey proteins by chymotrypsin, trypsin and pepsin. Experiments in alkaline medium showed that the mean pK values determined for amino groups in milk protein hydrolysates at 52°C were 7.11 for casein hydrolysates and 7.18 for whey protein hydrolysates. During hydrolysis in acidic medium the osmotic coefficients determined for casein and whey proteins enabled calculation of the calibration factor for the osmometer (1.05) which could be assumed as constant. Results will enable monitoring of DH during hydrolysis of milk proteins in such systems.
Deamidation Kinetics of Precipitated by Carbon Dioxide Compared with Commercial Caseinates
Authors: SANTOS C. V. , TOMASULA P. M. , KURANTZ M. J. 
Published: July 2006

ABSTRACTCasein precipitated by carbon dioxide (CO2‐casein), and commercial sodium and calcium caseinates (1% w/v in water) were thermally deamidated at pH 8 for up to 96h at 85,100, and 115°C. CO2‐casein displayed the highest overall extent of deamidation at 100 and 115°C after 32 and 24h, respectively, while there was no difference at 85°C. Structural differences between CO2‐casein and the commercial caseinates may account for the difference in deamidation. Deamidation kinetics were apparent first‐order with respect to concentrations of the amides, asparagine and glutamine. Reaction rate constants and Arrhenius parameters were comparable from regression modeling.
Salmon and Trout Analysis by PCR‐RFLP for Identity Authentication
Authors: Carrera E. , Garcia T. , Céspedes A. , González I. , Fernández A. , Hernández P.E. , Martin R. 
Published: July 2006

ABSTRACTRaw and smoked Atlantic salmon (Salmo salar) and rainbow trout (Oncorhynchus mykiss) were differentiated by PCR amplification of a 950 bp conserved fragment of the mitochondrial 16S rRNA gene followed by restriction site analysis with the endonucleases Hpa I and Bst Ell. Salmon PCR products digested with Hpa I yielded two fragments of 804 bp and 146 bp, while trout PCR products were not cleaved by this enzyme. However, Bst Ell did not cleave salmon PCR products while two bands of 513 bp and 437 bp were produced when trout samples were cleaved with this enzyme. This genetic marker could be very useful for detecting fraudulent substitution of lower valued smoked trout.
Glycoalkaloid Content and Anthocyanin Stability to Alkaline Treatment of Red‐Fleshed Potato Extracts
Authors: Rodriguez‐Saona L. E. , Wrolstad R. E. , Pereira C. 
Published: July 2006

ABSTRACTRed‐fleshed potato (Solanum tuberosum) breeding clones were screened for steroidal glycoalkaloid (SGA) content. SGAs and anthocyanins (ACN) were characterized by HPLC and Mass Spectroscopy (MS). Total SGA ranged from 2.0 to 36.3 mg/100g tuber. Two cultivars with highest anthocyanin content, showed low levels of SGAs. The effect of alkaline treatments on SGA precipitation, anthocyanin content and profile was studied by adjusting the pH of aqueous extracts from 7.6 to 11. Complete removal of SGAs from colored extracts was achieved at pH > 9.2, however it caused substantial anthocyanin loss. Best results were obtained at pH 8.0 with 30% monomeric anthocyanin degradation and 90% SGA precipitation.
Microbiological, Chemical and Sensory Properties of Pre‐cooked Roast Beef Preserved with Horseradish Essential Oil
Authors: Delaquis P. J. , Ward S. M. , Holley R. A. , Cliff M. C. , Mazza G. 
Published: July 2006

ABSTRACTPre‐cooked roast beef slices were stored 28 days at 4±2°C in air or 100% N2 with and without vaporized horseradish essential oil (HEO). Addition of 20 μL HEO/L restricted growth of most spoilage bacteria. Pseudomonas spp. and Enterobacte‐riaceae were strongly inhibited by HEO. Lactic acid bacteria were more resistant to the antimicrobial effect and dominated spoilage flora. Sensory evaluation and headspace analysis by gas chromatography/mass spectrometry revealed that development of off‐flavors and odors derived from fat oxidation products was delayed by HEO. Cooked meat color was also preserved in samples stored under HEO.
Barrier and Tensile Properties of Transglutaminase Cross‐linked Gelatin Films as Affected by Relative Humidity, Temperature, and Glycerol Content
Authors: Lim L.‐T. , Mine Y. , Tung M.A. 
Published: July 2006

ABSTRACTGelatin films were prepared by enzymatic cross‐linking with transglutaminase, and their mechanical and barrier properties were evaluated as functions of relative humidity (RH, 30 to 75%), temperature (15 to 35°C) and glycerol content (15 to 31%). Water and glycerol plasticized the films synergistically, resulting in greater elongation but lower tensile strength values. Films with higher glycerol contents exhibited higher moisture contents, indicating higher hydrophilicity of the films. Permeabilities of oxygen and allyl isothiocyanate (an antimicrobial vapor from Cruciferae plants) were low when the films were dry, but increased considerably when RH>50%. Therefore, RH conditions during end‐use applications must be considered to optimize the performance of these films.
Fat Reduces Volatiles Production in Oil Emulsion System Analyzed by Purge‐and‐Trap Dynamic Headspace/Gas Chromatography
Authors: Jo C. , Ahn D.U. 
Published: July 2006

ABSTRACTRelease of volatiles in oil emulsion systems containing various fat contents was determined using purge‐and‐trap dynamic headspace/gas chromatography. Oil emulsions were prepared using 0, 0.5, 1, 2, 4, or 8% oil, and a standard mixture was prepared using hydrocarbons, aldehydes, ketones, and alcohols. Fat content in oil emulsions reduced the volatility of added volatile standards, and the amount of volatiles released from oil emulsion correlated negatively with fat content (r2= 0.92 in total volatiles). Among these tested, the volatilization of ketones was least influenced by fat content. The release of nonpolar hydrocarbons was not influenced but polar compounds (aldehydes, ketones, and alcohols) were greatly influenced by water.
Gelling Temperatures of Gellan Solutions as Affected by Citrate Buffers
Authors: Mao R. , Tang J. , Swanson B.G. 
Published: July 2006

ABSTRACTEffects of citrate buffers at pH 3.5 and 5.0 on gelling temperatures of gellan solutions with 0.4–1.8% gellan and 1.5–60 mM Ca2+were studied. Partial dissociation of the carboxyl groups in gellan polymer in pH 3.5 solutions resulted in weakened gels. The pH 3.5 buffer exhibited weak chelating ability for Ca2+. The gelling temperature of gellan solutions at pH 3.5 was quantitatively related to polymer and cation concentrations using a similar model to that for gellan water solutions. The pH 5.0 buffer exhibited strong chelating ability. Gelling temperatures at pH 5.0 were generally lower than those at pH 3.5, except at low calcium concentrations.
Water Vapor Permeability of Whey Protein Emulsion Films as Affected by pH
Authors: Pérez‐Gago M.B. , Krochta J.M. 
Published: July 2006

ABSTRACTThe water vapor permeability (WVP) of whey protein isolate‐beeswax emulsion films was investigated as related to pH. Lower WVP was observed for films cast from solutions at pH 7.0. When pH of the film‐forming solution was lowered, resulting film WVP increased. At the isoelectric point, WVP was the highest. As pH of the emulsion approached pI, a sharp change in viscosity occurred due to an increase in protein aggregation. This increase in viscosity probably lowered lipid mobility and reduced interconnectivity among lipid droplets, resulting in the higher WVP. For minimum WVP, such films should be applied at pH different from pI.
Formation of Heterocyclic Amines in a Meat Juice Model System
Authors: Arvidsson P. , van Boekel M.A.J.S. , Skog K. , Solyakov A. , Jägerstad M. 
Published: July 2006

ABSTRACTBovine meat juice was used as a model system to examine the kinetics of the formation of heterocyclic amines. The formation was examined at temperatures between 100 and 225°C for 0.5‐180 min. Heated samples were subjected to solid‐phase extraction and HPLC analysis. IQx, MeIQx, 7,8‐DiMeIQx, 4,8‐DiMeIQx, PhIP, harman and norharman were identified. The formation of the IQx derivatives and PhIP followed a first‐order model Ct=B(1–ek1(t1‐t0), and the temperature dependence followed the Eyring equation k=kbT/heΔS/Re‐ΔH/RT. The parameters in the first‐order model and the Eyring equation could be estimated from our data. The degradation of heterocyclic amines at high temperatures was analyzed and the products were found to be less mutagenic.
Expression of Myosin Heavy Chain Isoforms in Porcine Muscles Determined by Multiplex PCR
Authors: Tanabe R. , Muroya S. , Chikuni K. 
Published: July 2006

ABSTRACTA cDNA sequence of 5′‐terminal region of myosin heavy chain (MHC) isoform 2x was determined. Based on this and published sequences, the procedure of reverse transcription‐polymerase chain reaction (RT‐PCR) employing a multiplex PCR technique was developed to analyze the expression patterns of MHC isoforms in porcine muscles. All four MHC isoforms in postnatal porcine muscles could be analyzed by this method and showed different expression patterns according to the porcine muscle types. The procedure developed in this study would be very useful to elucidate the relationships between meat quality and MHC isoform composition.
Characterization of Branched Oligosaccharides Produced by Bacillus licheniformis Maltogenic Amylase
Authors: Kwon K.S. , Auh J.H. , Choi S.K. , Kang G.J. , Kim J.W. , Park K.H. 
Published: July 2006

ABSTRACTHighly concentrated branched oligosaccharides (HBOS) were prepared from liquefied corn starch by a continuous process using an immobilized Bacillus licheniformis maltogenic amylase (BLMA) and yeast fermentation. Physicochemical properties of HBOS were evaluated and compared with those of sucrose and commercial oligosaccharides. An HBOS solution showed flow behavior nearly Newtonian. At relative humidities of 32% and 90%, HBOS exhibited high moisture retention and absorption properties. HBOS were relatively stable against heating at pH 3. Addition of 10–20% HBOS to starch increased its gelatinization temperature by 5–10°C. The glass transition temperature of freeze‐concentrated HBOS was higher than that of sucrose, suggesting the potential of HBOS for use in the storage of frozen foods.
Color Characteristics of Irradiated Aerobically Packaged Pork, Beef, and Turkey
Authors: Nanke K. E. , Sebranek J. G. , Olson D.G. 
Published: July 2006

ABSTRACTColor changes in irradiated meat were species‐dependent. Irradiated pork and beef became less red as a result of irradiation and display time. The redness values of turkey increased after irradiation but decreased during display time. The yellowness of the irradiated samples, for all species, increased as a result of irradiation and display. Visual evaluation of irradiated pork and beef indicated an increase in brownness, whereas turkey increased in redness as dose increased. The surface color of irradiated pork became less uniform than unirradiated pork. Reflectance spectra indicated that irradiation induced a metmyoglobin‐like pigment in pork and beef, whereas the pigment in turkey was unchanged.
Sanitizing Effects of Fruit Waxes at High pH and Temperature on Orange Surfaces Inoculated with Escherichia coli
Authors: Pao S. , Davis C. L. , Kelsey D. F. , Petracek P. D. 
Published: July 2006

ABSTRACTWe determined the bactericidal activity of surface applied waxes on oranges. Effective bactericidal activity of combined alkali and heat treatments was observed on both glass slides and orange fruit surfaces. A five log reduction of Escherichia coli was attained by dipping inoculated glass slides in heated (≥50°C) alkaline (pH 10) wax solution for 4 min. A pH 11, dipping at ≥50°C for ≥2 min achieved similar bactericidal effects. On the fruit surface, wax treatments were effective at the non‐stem scar area. Thus, applied fruit waxes may be useful on raw agricultural commodities to reduce surface microbial contaminants.
Purification and Characterization of Proteinase from Atlantic Menhaden Muscle
Authors: Choi Y.J. , Cho Y.‐J. , Lanier T.C. 
Published: July 2006

ABSTRACT:Two proteinases (A and B) were isolated from Atlantic menhaden muscle with molecular weights of 112,000 and 90,500 daltons, respectively. Proteinase B had higher activity than A for protein substrates except casein; proteinase B had no caseinolytic activity. Both proteinases hydrolyzed synthetic substrates such as Z‐Phe‐Arg‐NMecand TAME, but not BAEE and BAPNA. Optimum Z‐Phe‐Arg‐NMec hydrolyzing activity was shown at pH 7.4, 40 to 50 °C for both proteinases A and B. Activities of A and B in the presence of 3.0% NaCl were reduced to 71.2% and 62.2%, respectively. Both proteinases were inhibited by 1 mM TLCK, 1 mM benzamidine, 1% egg white, and 1% bovine plasma hydrolysate. Proteinases A and B are most likely tryptic serine type proteinases.
Thermal Aggregation of Whey Proteins in Model Solutions as Affected by Casein/Whey Protein Ratios
Authors: Beaulieu M. , Pouliot Y. , Pouliot M. 
Published: July 2006

ABSTRACT:Model solutions (32.5 g protein/L) prepared from milk, ultrafiltration permeate, and whey protein isolate were adjusted at pH 6.7 to casein:whey protein (C:W) ratios of 80:20, 60:40, 40:60,20:80, and 0:100. Heating was performed in test tubes at 95 °C for 5 min. Observations of the heated suspensions revealed the occurrence of heterogeneous particulates from the existing casein micelles complexed with denatured whey proteins and from aggregates essentially consisting of denatured whey proteins. The proportion of whey protein aggregates increased as C:W was changed from 80:20 to 20:80. The results from this study confirmed that heat‐induced aggregates were formed not only from casein micelles but also from heat‐denatured whey proteins.
Glass Transition Temperature of Casein as Affected by Transglutaminase
Authors: Mizuno A. , Mitsuiki M. , Motoki M. 
Published: July 2006

ABSTRACT:The objective of this study was to determine glass transition temperature (Tg) of a‐casein with differential scanning calorimetry (DSC) and to study the effect of microbial transglutaminase (MTG) treatment on Tg of a‐casein. MTG‐treated a‐casein was fractionated following the MTG treatment. After adjusting water content, T measurements were made by DSC and the dependencies of Tg on the water content determined. Oscillation DSC (ODSC) was also used. The determination of Tg of MTG‐treated samples by conventional DSC was unreliable. However, by comparing with ODSC data, their T could be detected. The MTG treatment elevated the Tg of a‐casein, which maybe the reason for improved stability of dry daily products during storage.
Bovine Plasma Protein Functions in Surimi Gelation Compared with Cysteine Protease Inhibitors
Authors: Kang I.S. , Lanier T.C. 
Published: July 2006

ABSTRACT:The protease inhibitory activity of bovine plasma protein (BPP) and its gel strengthening effect on Pacific whiting surimi were compared with E‐64 [L‐trans‐epoxysuccinylleucylamido (4‐guanidio) butane], iodoacetic acid (IAA), and a recombinant soybean cystatin (RSC). In terms of inhibitory activity, as low as 1.2 mM E‐64,37.7 mM IAA, or 17.9 mg RSC were equivalent to 1% BPP. To produce the same gel strength as the 1% BPP‐treated surimi, 10 times that level of E‐64 and RSC were required, while 100 times that level of IAA did not increase the gel stress as effectively. Thus, plasma contributed to enhanced gelation of Pacific whiting surimi by inhibition of fish protease and also by other gel‐enhancing factors in the plasma.
Variations in Rate of Water Loss as Related to Different Types of Post‐rigor Porcine Musculature During Storage
Authors: Joo S.T. , Kauffman R.G. , van Laack R.L.J.M. , Lee S. , Kim B.C. 
Published: July 2006

ABSTRACT:The changes in percent drip loss (PDL), total water content, and shrinkage at different postmortem (PM) stages were examined in four pork quality classes: pale, soft, exudative (PSE); reddish‐pink, soft, exudative (RSE); reddish‐pink, firm, non‐exudative (RFN); and dark, firm, dry (DFD). The PDL of PSE and RSE samples rapidly decreased with time, whereas those of RFN and DFD did not. Although the PDL of RSE showed a decrease (p < 0.05) with time, the percentage of total water did not change. Large pieces of loin exhibited less shrink than smaller pieces. These results indicated that water‐holding capacity, as expressed by shrinkage, improved at extended PM times.
Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems
Authors: MCCLEMENTS D.J. , DECKER E.A. 
Published: July 2006

ABSTRACT:The susceptibility of lipids to oxidation is a major cause of quality deterioration in food emulsions. The reaction mechanism and factors that influence oxidation are appreciably different for emulsified lipids than for bulk lipids. This article reviews the current understanding of the lipid oxidation mechanism in oil‐in‐water emulsions. It also discusses the major factors that influence the rate of lipid oxidation in emulsions, such as antioxidants, chelating agents, ingredient purity, ingredient partitioning, interfacial characteristics, droplet characteristics, and ingredient interactions. This knowledge is then used to define effective strategies for controlling lipid oxidation in food emulsions.