bluuebunny/crossref_metadata_2025_split huggingface dataset:
Antibacterial Activity of Heated Cabbage Juice, S‐Methyl‐L‐Cysteine Sulfoxide and Methyl Methanethiosulfonate
Authors: KYUNG KYU HANG , HAN DUCK CHUL , FLEMING HENRY P. 
Published: July 2006

ABSTRACTAutoclaved cabbage juice was inhibitory to growth of Staphylococcus aureus. S‐Methyl‐L‐cysteine sulfoxide (SMCSO), autoclaved either together with or separately from nutrient broth, also inhibited the growth of S. aureus, but inhibition was greater when SMCSO was autoclaved separately. Methyl methanethiosulfonate (MMTSO2), a thermal breakdown product of SMCSO, completely inhibited growth of S. aureus at 10 ppm. MMTSO2 was formed in both autoclaved samples of cabbage juice and aqueous solution of SMCSO. Thus, evidence indicates that the bacterial inhibitory activity in autoclaved cabbage juice was due to heatinduced formation of MMTSO2 from SMCSO.
Shelf Life of Sunflower Kernels
Authors: FRITSCH C. W. , HOFLAND C. N. , VICKERS Z. M. 
Published: July 2006

ABSTRACTOne raw and two oil roasted samples of sunflower kernels packaged in paper bags and in two types of low oxygen atmosphere pouches were stored at 5, 21 and 38°C. Quality of the stored samples was monitored by an expert sensory panel, peroxide, hexanal, free fatty acids and moisture determinations. Liking ratings, obtained with 99 consumers after 24 wk storage, were used to select end points for expert sensory ratings. The shelf life for roasted sunflower kernels was greater than 12 month when stored in nitrogen flushed pouches and as low as 8 wks when exposed to air at 38°C. Hexanal was a better index for shelf life of roasted sunflower kernels than was peroxide. The shelf life of raw sunflower kernels was > 12 month in packages providing some moisture but no oxygen protection.
Fractional Conversion for Determining Texture Degradation Kinetics of Vegetables
Authors: RIZVI A.F. , TONG C.H. 
Published: July 2006

ABSTRACTFractional conversion (f) takes into account the nonzero texture property upon prolonged heating. This was applied as an alternate technique for reanalyzing texture degradation kinetics based on published data which indicated that the softening of vegetables followed a dual mechanism first order kinetic model. The plot of the logarithm of 1‐f vs heating time was linear through log cycles indicating the reaction was first order with a single rate constant and the substrate b was better characterized by the equilibrium (or maximum retainable) texture property. A possible explanation was developed for negative activation energies which had been reported for the second mechanism with some vegetables.
Gelatin from cod skins as affected by chemical treatments
Authors: GUDMUNDSSON MAGNÚS , HAFSTEINSSON HANNES 
Published: July 2006

ABSTRACTConcentrations of sodium hydroxide, sulfuric and citric acids used in processing gelatin from cod skins affected both yield and quality. The highest yield of gelatin was obtained when low concentrations [0.1–0.2% (w/v)] of sulfuric acid and sodium hydroxide were applied to the skins followed by treatment with 0.7% (w/v) citric acid. The effects on bloom value, viscosity, odor, clarity, color and pH of the gelatin varied. However, the use of 0.7% (w/v) citric acid in different combinations with sodium hydroxide and sulfuric acid usually gave best results. Freezedried gelatin had considerably higher bloom value than air‐dried gelatin.
Non‐Starch Polysaccharides and in Vitro Starch Digestibility of Raw and Cooked Chick Peas
Authors: PERIAGO M. J. , ROS G. , CASAS J. L. 
Published: July 2006

ABSTRACTThe effects of domestic and industrial cooking methods on the non‐starch polysaccharides (NSP) content and in vitro starch digestibility of chick pea (variety “blanco lechoso”) have been studied. Total and soluble NSP increased, as did the slowly digestible starch (SDS), whereas the resistant starch (RS) fraction decreased after cooking, showing higher content in domestic than industrially cooked chick peas. The in vitro starch digestible rate index (SDRI) was similar in the cooked chick peas, as was the rapidly available glucose (RAG). Due to the low values of RAG, chick peas would give a slow post‐prandial glycaemic response. Domestic cooked chick peas consumption would increase the intakes of RS in human diet, whereas the industrially cooked chick peas with lower content of RS would result in less flatulence problems.
Phenoloxidases in Portabella Mushrooms
Authors: ZHANG XIAODONG , FLURKEY WILLIAM H. 
Published: July 2006

ABSTRACTTyrosinase, laccase, and peroxidase activities were detected in crude extracts from commercial Portabella mushrooms. Tyrosinase was present in larger amounts than either laccase or peroxidase. Catechol showed the greatest activity as a substrate for tyrosinase while diaminobenzidine was found to be a good substrate for estimating laccase and peroxidase activity. Two tyrosinase and three laccase isoforms were detected after native electrophoresis. At least 10 tyrosinase isoforms were observed after isoelectric focusing. The distribution of these forms varied in different tissues. Browning reactions in Portabella mushrooms are a result of tyrosinase rather than laccase or peroxidase.
Soy Sauce Classification by Geographic Region Based on NIR Spectra and Chemometrics Pattern Recognition
Authors: IIZUKA KEIKO , AISHIMA TETSUO 
Published: July 2006

ABSTRACTStatistical and artificial neural network (ANN) pattern recognition techniques were applied to NIR spectra of 38 soy sauce samples collected from the northern/central, western, and southern regions in Japan and related to differences in food flavorings. Linear discriminant analysis (LDA) and ANN using factor scores calculated from NIR spectra showed more accurate differentiations than those based on the original spectra. In LDA, the correctly assigned ratio was 81.6%. Correct classification ratios shown by Partial least squares (PLS2) were 84.2% and by ANN 76.3% in the cross‐validation test. The differentiations suggested that there are quality differences in soy sauce among the three regions in Japan.
Thermal Stability of Invertase in Reduced‐Moisture Amorphous Matrices in Relation to Glassy State and Trehalose Crystallization
Authors: CARDONA SILVIA , SCHEBOR CAROLINA , BUERA MARÍA P. , KAREL MARCUS , CHIRIFE JORGE 
Published: July 2006

ABSTRACTThe thermal stability of enzyme invertase in reduced‐moisture model systems of maltodextrin (MD), polyvynilpyrrolidone (PVP; MW 40,000) and trehalose heated at 90°C was studied. Significant invertase inactivation was observed in heated glassy PVP and MD systems kept well below their glass transition temperature (Tg), but the enzyme was fairly stable in rubbery trehalose systems. However, at moisture contents which allowed trehalose crystallization rapid thermal inactivation of invertase was observed. Invertase inactivation in heated PVP, MD and trehalose systems of reduced‐moisture could not be predicted on the basis of glass transition and this was particularly true for trehalose. Conditions which would allow collapse of the systems and crystallization of trehalose were fairly well predicted based on the estimated Tg of model systems.
Extraction Conditions and Moisture Content of Canola Flakes as Related to Lipid Composition of Supercritical CO2 Extracts
Authors: DUNFORD NURHAN TURGUT , TEMELLI FERAL 
Published: July 2006

ABSTRACTCanola flakes obtained before and after conventional cooking were extracted with supercritical carbon dioxide (SC‐CO2) at 35–75°C and 20.7–62.0 MPa. Moisture content was adjusted to 12.7–42.5% (w/w, moisture‐and oil‐free basis). Moisture content of residual flakes after extraction was monitored. Amount of extract recovered increased with increasing temperature and pressure, except at 20.7 MPa pressure it decreased with temperature indicating a crossover of the solubility isotherms. Some water was co‐extracted with canola oil. Free fatty acid (FFA) concentration of the extracts increased with decreasing pressure due to a decrease in triglyceride (TG) solubility. Oleic and linolenic acids had highest concentrations in the FFA fractions of all extracts. The lowest TG content of extracts was attained at 20.7 MPa and 75°C. The effect of extraction conditions was more pronounced than seed pre‐treatments on yield and composition of SC‐CO2 extracts.
Survival of Brevibacterium linens (ATCC 9174) after Spray Drying, Freeze Drying, or Freezing
Authors: TO BRIAN C.S. , ETZEL MARK R. 
Published: July 2006

ABSTRACTThe objectives of this work were to: (1) contrast spray drying, freeze drying and freezing for large‐scale preservation of B. linens, (2) determine the thermal resistance curves, and (3) measure the storage stability. When B. linens was freeze‐dried and frozen in feed suspensions containing 3% (w/v) cell paste and 25% (w/w) total solids, survival was 100%. During spray drying, lethal thermal injury was the main cause of loss of viability. Accordingly, by extrapolation, 100% viability would be possible at an outlet‐air temperature of 57°C. Spray‐dried and freeze‐dried cells were stable during storage at 4°C in the absence of oxygen and moisture.
Fermentation and Properties of Calcium‐fortified Soy Milk Yogurt
Authors: YAZICI F. , ALVAREZ V.B. , HANSEN P.M.T. 
Published: July 2006

ABSTRACTCalcium‐fortified soy milk yogurt containing 190 mg calcium/100g was produced and evaluated for textural and microstructural properties. The soy milk base contained 10% full fat soy flour, 2.25% soy protein isolate, 2.75% high fructose corn syrup, 1.55% calcium lactogluconate, and 1.25% potassium citrate. The mixture was heated 5 min at 80°C, cooled to 42°C, and inoculated with yogurt cultures. Calcium‐fortified soy milk required a higher rate of inoculation (5%) than non‐fortified soy milk (2.5%) and had higher titratable acidity and more syneresis. Calciumfortified soy milk yogurts showed comparable gel strength with that of commercial regular yogurt. Gels from nonfortified soy milk yogurts were hard and brittle. Addition of calcium did not significantly affect microstructure of the yogurts.
Accumulation of Some Flavor Compounds in Full‐ and Reduced‐fat Cheddar Cheese Under Different Ripening Conditions
Authors: CHIN H.W. , ROSENBERG M. 
Published: July 2006

ABSTRACTReduced‐fat cheese showed higher levels of ethanol and lower acetoin than full‐fat samples throughout ripening regardless of conditions. Total headspace volatiles, as well as butanoic and hexanoic acids, increased with ripening time and temperature. Full‐ and reduced‐fat cheeses developed distinctly different headspace volatile profiles throughout ripening. The effects of ripening conditions were more notable in full‐fat samples. Ripening reduced‐fat Cheddar cheese at an elevated temperature for a limited time may enhance development of some desirable volatiles such as butanoic acid.
Functional and Immunological Properties of Casein Hydrolysate Produced from a Two‐Stage Membrane System
Authors: LIN SHIH‐BIN , CHIANG WEN‐DEE , CORDLE CHRISTOPHER T. , THOMAS RONALD L. 
Published: July 2006

ABSTRACTA uniform hydrolysate with a relatively low free amino acid content (<5%) was produced from bovine casein with a commercial protease (Alcalase) in a two‐stage membrane reactor. The trichloroacetic acid‐soluble nitrogen was 98.68% and degree of hydrolysis was 23.2% for the second‐stage hydrolysate. The retained immunologically active casein was 2.32% and whey protein was 1.09% in the hydrolysate as determined by ELISA. The second‐stage protein hydrolysate was completely soluble at 2% (w/v) from pH 3.0 to 9.0. Water sorption increased two to four times at water activities of 0.33 to 0.95 as compared to untreated casein.
Composition, Solubility and Emulsifying Properties of Granules and Plasma of Egg Yolk
Authors: ANTON M. , GANDEMER G. 
Published: July 2006

ABSTRACTYolk was fractionated by a low speed centrifugation into granules and plasma. The composition, solubility and emulsifying properties of granules and plasma were compared to those of industrial spray‐dried yolk. Granules contained about half the lipids and cholesterol and about double the proteins of yolk and plasma. Yolk and granules required an ionic strength ≥ 0.3M sodium chloride to become solubilized at pH 7.0, whereas plasma was solubilized at any ionic strength. At about 80% solubility, yolk, granules and plasma had similar emulsifying activities and granules had the best emulsion stabilization. Results suggest that granules could be used as stabilizers in food emulsions.
Production of Restructured Meat using Microbial Transglutaminase without Salt or Cooking
Authors: KURAISHI CHIYA , SAKAMOTO JIRO , YAMAZAKI KATSUTOSHI , SUSA YASUYUKI , KUHARA CHIHO , SOEDA TAKAHIKO 
Published: July 2006

ABSTRACTTo produce restructured meat, microbial transglutaminase (MTGase) was evaluated for its ability to introduce covalent crosslinks between protein molecules. Pork muscle cubes were mixed with MTGase and held at 5°C for 2 hr for the enzyme reaction. Restructured products were analyzed for binding strength without cooking. MTGase treatment resulted in effective binding of meat pieces provided there was addition of salt (NaCl). To ensure proper binding without NaCl, some food proteins with MTGase were also investigated. Meat cubes in combination with MTGase and sodium caseinate showed acceptable bind, and sodium caseinate appeared to be a superior substrate for the crosslinking to meat proteins than soy protein, whey protein, or gelatin. These results suggest a useful method for producing restructured meat which can be distributed in the raw, chilled state.
Hydration Kinetics of Red Kidney Beans (Phaseolus vulgaris L.)
Authors: ABU‐GHANNAM NISSREEN , McKENNA BRIAN 
Published: July 2006

ABSTRACTSoaking of dry red kidney beans was studied at 20, 30 40 and 60°C by the method of weight gain until equilibrium conditions were attained. Water absorbed during soaking was a function of both soaking time and temperature. Soaking at high temperatures increased the hydration rate constant and decreased soaking time to achieve equilibrium. Compared to unblanched beans, the application of a pre‐blanching step considerably reduced hydration times of blanched beans. Due to the plasticity effect acquired upon blanching, blanched beans showed a significantly high hydration rate constant and exhibited a more constant equilibrium moisture content regardless of soaking temperature. Activation energy values (Ea) of the hydration process were 6.48 Kcal/mole for blanched and 14.25 for unblanched beans.
Calcium Bioavailability from High Oxalate Vegetables: Chinese Vegetables, Sweet Potatoes and Rhubarb
Authors: WEAVER C.M. , HEANEY R.P. , NICKEL K.P. , PACKARD P.I. 
Published: July 2006

ABSTRACTAbsorption of calcium from high calcium vegetables endogenously labeled with 45Ca was studied in premenopausal women using a randomized cross over design. Chinese (C.) vegetables are a major source calcium, but the bioavailability is unknown and likely affected by oxalic acid content. Calcium absorption from Chinese vegetables, sweet potatoes, and rhubarb, was compared to milk at the same calcium level for calculation of an absorption index. Calcium absorption generally reflected oxalic acid content. Calcium absorption index (X±SEM) was least for C. spinach (0.257±0.0228) and rhubarb (0.235±0.0233), intermediate for sweet potatoes (0.423±0.0255), and highest for C. mustard greens (1.097±0.0532) and C. cabbage flower leaves (1.097±0.0532).
Fluorometric Assay for Screening Antioxidative Activity of Vegetables
Authors: FURUTA S. , NISHIBA Y. , SUDA I. 
Published: July 2006

ABSTRACTA fluorometric assay for evaluating antioxidative activities was principally based on inhibition of lipid peroxidation accompanied by the autoxidation of linoleic acid. It could estimate the antioxidative activities of vegetable extracts as well as known antioxidants in a linear response. All analytical procedures could be performed within a few hours using one test tube. The assay enabled testing a large number of samples treated at one time and application to vegetables containing pigments.
Pre‐Chill Spray of Chicken Carcasses to Reduce Salmonella typhimurium
Authors: LJ YANBIN , SLAVIK MICHAEL F. , WALKER JOEL T. , XIONG HUA 
Published: July 2006

ABSTRACTA test chamber was designed and constructed and prechill chicken carcasses inoculated with Salmonella typhimurium were treated in it. They were sprayed with tap water, 0.85% sodium chloride (NaCl), 5% or 10% trisodium phosphate (TSP), 5% or 10% sodium bisulfate (SBS), 0.1% cetylpyridinium chloride (CPC), or 1% lactic acids (LAC) at 207, 345 or 827 kPa pressure for either 30 or 90 sec exposure time. Samples were taken from carcass wash water to determine the most probable number of Salmonella. Compared to tap water spraying, 0.85% NaCl spraying did not significantly reduce Salmonella. The greatest reductions of S. typhimurium, by 10% TSP, 10% SBS, 0.1% CPC or 1% LAC spraying, were 3.7, 2.4, 1.6 or 1.6 log in 90 sec treatments, respectively.
Disinfection of Rice Seeds Prior to Sprouting
Authors: PIERNAS V. , GUIRAUD J.P. 
Published: July 2006

ABSTRACTDifferent methods of rice seeds disinfection were investigated in order to limit the development of micro‐organisms during sprouting. At room temperature, sodium hypochlorite at 1000 ppm or hydrogen peroxide resulted in a 2 to 3 log decrease in aerobic plate counts. Ethanol was found to inhibit germination, thus prohibiting its use. The limited effectiveness of decontaminating solutions could be because they did not access the bacteria, which was supported by the results of washing with benzalkonium chloride. Greater reduction (up to 5 log) was obtained by soaking seeds for 5 min in a sodium hypochlorite solution at 60°C.
Sensory and Chemical Characteristics of Selected Gulf of Mexico Coastal Herring Species
Authors: JAHNCKE MICHAEL L. , GOOCH JANET A. 
Published: July 2006

ABSTRACTGulf of Mexico coastal herrings may become an important alternative fisheries resource for U.S. commercial fisherman. Effects of on board handling on sensory characteristics of chub mackerel (Scomber japonicus) and rough scad (Trachurus lathami) were investigated. Proximate and fatty acid composition of chub mackerel, rough scad, round scad (Decapturus punctatus), round herring (Etrumeus teres), and silver rag (Ariomma bondi) were determined to provide nutritional and product formulation data. Chub mackerel and rough scad had similar sensory characteristics found in other commercial species, which, with proper on board handling, could be maintained during frozen storage. Proximate and fatty acid compositions of the fish varied by species, season, and year.
Retention of Phytochemicals in Fresh and Processed Broccoli
Authors: HOWARD LENORA A. , JEFFERY ELIZABETH H. , WALLIG MATTHEW A. , KLEIN BARBARA P. 
Published: July 2006

ABSTRACTOur objective was to determine whether steam blanching, storage and preparation affected concentrations of sulforaphane (SF), sulforaphane nitrile (SFN), cyanohydroxybutene (CHB), iberin (I) or iberin nitrile (IN) in fresh and frozen broccoli. Broccoli (var. “Arcadia”) was grown in St. Charles, IL over three seasons. Samples were steam blanched (2 min at 93 ± 5°C) within 24h of harvest, frozen and stored at −20°C up to 90 days, and fresh broccoli was stored at 4°C up to 21 days. Samples were analyzed uncooked or microwave cooked. SF, SFN, I, IN and CHB were determined by GC in dichloromethane extracts from lyophilized samples. Rates of loss for CHB and SF were similar during storage of fresh broccoli. Blanching, storage, and microwave cooking decreased (p < 0.01) concentrations of each compound in fresh and frozen broccoli.
Pectic Enzyme Treatment Effects on Quality of White Grape Musts and Wines
Authors: LAO CONXITA , LÓPEZ‐TAMAMES ELVIRA , LAMUELA‐RAVENTÓS ROSA M. , BUXADERAS SUSANA , DE LA TORRE‐BORONAT M. DEL CARMEN 
Published: July 2006

ABSTRACTGrapes of three white cultivars were treated with a commercial pectic enzyme preparation on an industrial scale. The effect of enzyme treatment on the following juice and wine volatiles was considered: fruity esters, terpenes, alcohols, volatile phenols (4‐vinylphenol and 4‐vinylguaiacol), hydroxycinnamate derivative esters (caftaric, coutaric, and fertaric esters), and free hydroxy cinnamic acids (caffeic, coumaric and ferulic acids). Pectic enzyme treatment increased the higher alcohols, free hydroxycinnamic acids and volatile phenols, whereas amounts of most esters, herbaceous alcohols and hydroxycinnamate derivative esters were reduced. Terpenes, 2‐phenylethanol and benzyl alcohol levels were not affected by pectic enzyme treatment. When tasted by an expert panel, differences were found in sensory characteristics, with wines from untreated judged higher quality than those from treated grapes.
Comparison of Spray‐drying, Drum‐drying and Freeze‐drying for β‐Carotene Encapsulation and Preservation
Authors: DESOBRY STEPHANE A. , NETTO FLAVIA M. , LABUZA THEODORE P. 
Published: July 2006

ABSTRACTPure β‐carotene was encapsulated in 25 Dextrose Equivalent maltodextrin by three drying processes (spray, freeze and drum). Stability was studied at 11% and 32% RH and 25°C, 35°C and 45°C. No significant influence of %RH was observed on the retention of β‐carotene. Oxidation followed first order kinetics with an initial fast first order reaction followed by a second much slower first order reaction period. Although drum‐drying caused more initial loss in drying, the lower surface carotenoids and larger particle size resulted in greater stability as compared to the other methods. The chromametric measurements of “L” and “a” corresponded to the other kinetics and indicated that the first period rapid loss corresponded to the oxidation of surface carotenoids.
Standardized Failure Compression Test of Protein Gels from a Collaborative Study
Authors: LEE C.M. , FILIPI I. , XIONG Y. , SMITH D. , REGENSTEIN J. , DAMODARAN S. , MA C‐Y. , HAQUE Z.U. 
Published: July 2006

ABSTRACTA failure compression test with a standardized procedure for protein gelation was developed. Using whey protein concentrate, egg white protein and soy protein isolate as representative proteins, a highly reproducible procedure for sample preparation and gel testing was developed after refinements. Gels of varying protein concentrations were prepared with 0.1 M NaCl at pH 7. Force (N) and strain (Δh/h) at failure were the main parameters measured. Variability of results was found due to uncontrolled conditions for protein hydration and pH adjustment and air incorporation during hydration. After corrective steps to avoid potential errors, the procedure was recommended for a routine analysis of failure properties of protein gels.
High‐Pressure‐Induced Gel of Sardine (Sardina pilchardus) Washed Mince as Affected by Pressure‐Time‐Temperature
Authors: PÉREZ‐MATEOS M. , MONTERO P. 
Published: July 2006

ABSTRACTResponse surface methodology was used to determine how interactions of pressure (150–500 MPa), time (10–30 min) and temperature (0–75°C) affected gelling of sardine washed mince (2.5% NaCl) as compared with conventional heat processing at atmospheric pressure. The best conditions for optimum rheological parameters were pressure around 300 MPa, chilled temperature (< 10°C) and short processing times (10 min). Pressurizing considerably improved the rheological values of a mince which exhibited low gel‐forming ability under conventional heat treatment.