bluuebunny/crossref_metadata_2025_split huggingface dataset:
Comparison of Erythorbic and Ascorbic Acids as Inhibitors of Enzymatic Browning in Apple
Authors: SAPERS GERALD M. , ZIOLKOWSKI MICHAEL A. 
Published: August 2006

ABSTRACTThe effectiveness of ascorbic acid (AA) and erythorbic acid (EA) in inhibiting enzymatic browning at cut surfaces of apple and in raw apple juice was determined by tristimulus calorimetry. Red Delicious and Winesap plugs, dipped for 90 set in 0.8–1.6% solutions of AA or EA, showed longer lags before the onset of browning with the former compound. AA and EA were similar in effectiveness in apple juice. Because the relative effectiveness of AA and EA depends on the system in which they are compared, they should not be used interchangeably as sulfite alternatives without experimental verification of equivalence.
Effects of Microwave Heating on Lipoxygenase and Trypsin Inhibitor Activities, and Water Absorption of Winged Bean Seeds
Authors: ESAKA MUNEHARU , SUZUKI KANICHI , KUBOTA KIYOSHI 
Published: August 2006

ABSTRACTLipoxygenase and trypsin inhibitors in dry whole winged bean seeds were completely inactivated after microwave heating for 3.0 and 5.0 min, respectively. The soaking of the seeds, prior to microwave heating, considerably decreased the heating times needed to inactivate lipoxygenase and trypsin inhibitor. Furthermore, microwave heating was effective in increasing the rate of water absorption of the seeds.
Binding of Taurocholate by Pectin in the Presence of Calcium Ions
Authors: KOSEKI MASAMICHI , KITABATAKE NAOFUMI , DOI ETSUSHIRO , YASUNO TETSUKO , OGINO SHUZO , KAZAMA MASAYOSHI , DOGUCHI MASAO 
Published: August 2006

ABSTRACTBinding of taurocholate by pectin was examined in vitro, using low‐methoxyl pectin and calcium lactate. Water in calcium pectate gel was partially separated from the gel by filtration through a glass‐filter. Taurocholate bound by pectin was calculated after measurement of taurocholate in the filtrate by the UV absorption method. The amount of taurocholate bound by pectin increased linearly with increase in pectin concentration but independent of time. One gram pectin bound a maximum of 6.0 μmole of taurocholate.
Functionality of Six Nonmeat Proteins in Meat Emulsion Systems
Authors: PARKS L.L. , CARPENTER J.A. 
Published: August 2006

ABSTRACTThe emulsion stabilizing and textural effects of six nonmeat proteins, identified by brand name and manufacturers were investigated. Included were: Soy protein isolate (SPI), soy protein concentrate (SPC), soy flour (SF), milk protein hydrolysate (MPH), autolyzed yeast (AY), and spray dried nonfat dry milk (NFDM). SPI and NFDM were most effective, while SF and AY were least effective in emulsion stabilization. Bind value constants (Saffle system) were developed for each nonmeat protein. Mean compression values for all the nonmeat proteins except SPI decreased with increasing levels of the additives. The functional values derived in this study are specific for these nonmeat proteins and may not be applicable to other nonmeat proteins of a similar nature.
Palatability and Storage Characteristics of Precooked Pork Roasts
Authors: JONES S. L. , CARR T. R. , McKEITH F. K. 
Published: August 2006

ABSTRACTPairs of boneless pork loins (n=10) were pumped to contain 0.5% tripolyphosphate or water and allotted to three treatments: PVC wrapped, convection oven cookery (CO); vacuum packaged, precooked and reheated in a water bath (PC); and vacuum packaged and cooked in a water bath (VP). Paired loins (n = 30) were injected with tripolyphosphate and allotted to the following treatments and storage (0, 14 or 28 days) conditions: Control (−20°C) [CO]; precooked (−20°C) [PCPR]; precooked (4°C) [PCRF]; vacuum packaged (−20°C) [VPFR]. VP and PC phosphate injected roasts were more tender and had lower cooking losses than CO roasts. After 28 days, all PC roasts had lower microbial counts than other treatments, and PC and VP roasts had improved palatability compared with CO roasts.
Flow Properties of Tomato Concentrates: Effect of Serum Viscosity and Pulp Content
Authors: TANGLERTPAIBUL T. , RAO M. A. 
Published: August 2006

ABSTRACTShear rate‐shear stress data were obtained on tomato serum samples at 5.6, 10, 15, and 20° Brix, and on 28 concentrates prepared from the serum samples and containing different amounts of pulp: +30%, +20%, +10%, normal, −10%, −20%, and −30%. Serum samples were Newtonian fluids while concentrates were shear‐thinning non‐Newtonian fluids. Apparent viscosities of concentrates increased linearly with pulp content expressed as weight %, volume %, or the weight ratio of pulp to serum. Apparent viscosity of the concentrates (η100 conc) was related to the viscosity of serum (η serum) and pulp content (P) by the expression: η100 cone =η serum + A * P ** B. The contribution of pulp content to η100 cone was much more than that of serum. η serum was well correlated with pectin content by the expression: η serum = A1+ B1 (Pectin) ** C1.
Effect of Corn Varieties on Ogi Quality
Authors: ADEYEMI I. A. , OSUNSAMI A. T. , FAKOREDE M. A. B. 
Published: August 2006

ABSTRACTSix Nigerian corn varieties were assessed for kernel weight and proximate composition. The quality of ogi processed from the corn varieties was evaluated on a Brabender amylograph and an Adams consistometer. While kernel weight of the corn samples varied between 23.1 and 28.5g, the yield of ogi ranged from 51–60%, with FARZ 27 and TZSR‐W giving the highest yield. TZE‐4 recorded the highest amylograph peak viscosity of 615 B.U. while FARZ 27 was the most stable with a value of 115 B.U. with TZESR‐W recording the highest value of 980 B.U. for its index of gelatinization. The range of 6–14 obtained for Adams consistometer value suggested its possible use in ogi quality evaluation.
In Vitro Digestibility of Phytate‐Reduced and Phenolics‐Reduced Soy Protein Isolates
Authors: RITTER M.A. , MORR C.V. , THOMAS R.L. 
Published: August 2006

ABSTRACTThe effect of removal of phytate and phenolic compounds upon the in vitro digestibility of soy protein isolates by trypsin and pronase enzymes at pH 8.0 and by pepsin at pH 2.0 was studied by pH stat and dialysis equilibrium methods, respectively. Phenolics‐reduced (PRSPI) and phytate and phenolics‐reduced (PPRSPI) soy protein isolates were both slightly more digestible than control (CSPI). 11S soy‐protein with 0.07% phytate was slightly more digestible than 7S soy protein with 1.41% phytate. Kinetic studies indicated that differences in in vitro digestibility of soy protein isolates was probably due to accumulation of end products rather than stearic hindrance at enzyme‐substrate reaction sites.
Air Drying Characteristics of Apricots
Authors: ABDELHAQ EL HALOUAT , LABUZA T. P. 
Published: August 2006

ABSTRACTThe optimization of the drying of apricots was studied using four treatments: (1) blanching and drying; (2) sulfiting‐blanching and drying; (3) blanching‐sulfiting and drying; and (4) sulfiting‐drying to 50% moisture‐blanching and finish drying. Levels of sulfiting were from 0–2000 ppm SO2 and drying was done at 50° to 80°C. The quality of dried apricots was judged by extent of browning development and hardness determination. A surface response statistical design was applied to evaluate the optimum drying conditions. Sulfiting‐drying, using 80–1000 ppm SO2 at any temperature in the range 50–80°C, was found to be the best treatment. Thus, sulfite was the major factor in controlling dry apricot quality and would be hard to reduce. Drying time was reduced by 50% when apricots were dried at 80°C compared to 50°C, and blanching reduced the time by 10 to 20%. Loss of SO2 was greater than 50% for all treatments.
Sensory Techniques for Measuring Differences in California Navel Oranges Treated with Doses of Gamma‐Radiation Below 0.6 Kgray
Authors: O'MAHONY M. , GOLDSTEIN L. R. 
Published: August 2006

ABSTRACTNavel oranges from California were given low postharvest doses of gamma radiation: 0.32–0.37 and 0.52–0.60 KGy (32–37 and 52–60 Krad); they were compared with nonirradiated controls for visual appearance, flavor by mouth, odor, taste and taste after sweetness suppression by gymnema sylvestre. Practiced judges were used as an analytical tool, with minimum cross‐sensory interference, while untrained subjects were used to determine whether changes might be distinguished by ‘nonexperts’. Differences were found in appearance, flavor, taste and odor although they were less extreme at the lower dose. Untrained judges could discriminate the juice at the higher irradiation level only.
The Contributing Effect of Apple Pectin on the Freezing Point Depression of Apple Juice Concentrates
Authors: HOO A.F. , McLELLAN MR. 
Published: August 2006

ABSTRACTFrozen apple juice concentrate was prepared using conventional procedures. Response surface methodology was used to statistically model the results. A regression equation was derived as a function of Brix and pectin concentration. The results of this investigation indicated that pectin contributed to the freezing point depression of apple juice concentrate, the effect of which was greater with increasing concentration. The untreated apple juice concentrate (with pectin intact) had a lower freezing point compared to the depectinized juice. The freezing point of apple juice concentrate decreased as the apples ripened as would be expected due to an increase in soluble pectin.
Clarification of Apple Juice by Hollow Fiber Ultrafiltration: Fluxes and Retention of Odor‐Active Volatiles
Authors: RAO M. A. , ACREE T. E. , COOLEY H. J. , ENNIS R. W. 
Published: August 2006

ABSTRACTFresh apple juice was clarified in a pilot scale ultrafiltration (UF) unit, with membranes made of polysulfone and polyamide and plate and frame and vacuum drum filters. Flux of apple juice (L/m2 hr) vs UF transmembrane pressure data showed an optimum at a pressure of about 140 kPa. Retention of odor‐active volatiles was highest in plate and frame filtered apple juice and lowest in vacuum drum filtered juice; the retention of odor‐active volatiles in UF juice was intermediate to the two traditional filtration methods. Retention of odor‐active volatiles in the permeate of a polyamide membrane was higher than that of a polysulfone membrane.
Preparation and Storage of 72° Brix Orange Juice Concentrate
Authors: CRANDALL P. G. , CHEN C. S. , DAVIS K. C. 
Published: August 2006

ABSTRACTEach year, thousands of tons of citrus concentrate are stored and transported throughout the world at 62° Brix. Increasing this concentration to 72° Brix can result in substantial savings. Fresh orange juice, treated mechanically or with pectic enzymes to reduce its viscosity, was concentrated to 72° Brix in a commercial processing plant, then samples were stored in barrels in a tank farm at −7 or at 4°C. At monthly intervals, samples were blended to make 41.8° Brix Frozen Concentrated Orange Juice. The enzyme‐treated samples had lower viscosity than those mechanically treated. Vitamin C retention levels were > 94% after 6 months storage at 4°C. Taste evaluations rated the product ‘very good’ and furfural levels were well below that which indicates off flavors. Browning tended to increase with storage time and temperature.
Use of Sulfur Dioxide in Winemaking
Authors: OUGH C. S. , CROWELL E. A. 
Published: August 2006

ABSTRACTTen juices of common wine cultivars were studied to determine if pretreatment of the juice with air, blanketing the juice with nitrogen or pretreatment with sulfur dioxide (SO2) was the most satisfactory method to make the better wine. Further treatment with SO2 was made later at intervals. The pretreatment with aeration lowered the final color in the wine compared to nitrogen blanketing. SO2 pretreatment gave the lowest colored juice for the white wines. All juices treated with SO2 later had much lower color. Wines without SO2 were generally less liked. Pretreatment of juice with SO2 helped preserve good color and sensory attributes of the wines but later treatments with SO2 were more essential in improving and maintaining quality. Oxidation was probably the most important control exercised by SO2 additions.
Functional‐Properties of Raw and Heat Processed Brown Bean (Canavalia rosea DC) Flour
Authors: ABBEY B.W. , IBEH G.O. 
Published: August 2006

ABSTRACTThe proximate composition and the functional properties of the flour of brown bean (Canalia rosea DC) were investigated. Brown bean flour had 27.1 g/100g dry weight (DW) crude protein and 7.6 g/100g DW ether extractives. The brown bean flour had good water and oil absorption but poor gelation properties. Solubility of the brown bean protein was minimal at pH 4.0 but increased at pH 10. Foaming capacity of the flour could be improved by increasing concentration as well as by adding NaCl and was influenced by pH. Emulsion capacity was dependent on pH and salt concentration. Heat processing generally reduced the foamability and emulsification capacity of the brown bean flour.
Purification and Properties of an Antimicrobial Substance Produced by Lacfobacillus bulgaricus
Authors: ABDEL‐BAR NADIA , HARRIS NATHOLYN D. , RILL RANDOLPH L. 
Published: August 2006

ABSTRACTMedia taken from cultures of Lactobacillus bulgaricus were found to contain an antibiotic substance different from lactic acid. This antibiotic substance was active against Pseudomonas frugi and, to a lesser extent, Staphyloccus aureus. The optimum pH for activity was approximately 4.0. At this pH the activity was stable at 6°C for 18 days and for at least 1 hr at 100°C. Active substance was isolated from the growth medium and purified by reverse phase high performance liquid chromatography procedures after removal of proteins by ethanol precipitation. Chromatography was performed first on an uncapped C‐8 column, then on a fully capped C‐18 column. A negative Biuret test indicated that the purified substance was not a polypeptide. UV absorption and mass spectra were consistent with a structure having an aromatic moiety and a molecular weight ≤ 700.
Serological Reactivity and ln Vivo Toxicity of Staphylococcus aureus Enterotoxins A and D in Selected Canned Foods
Authors: BENNETT R.W. , BERRY M.R. 
Published: August 2006

ABSTRACTStaphylococcal enterotoxins A (SEA) and D (SED) were added to infant formula and to cream of celery soup to determine the persistence of their serological and biological activities during simulated commercial canning. When both food products were retorted at 123.9°C with Fo values of approximately 3 and 8, the enterotoxins were reduced or inactivated serologically; however, they were found to be biologically active when injected into kittens. It was concluded that SEA and SED remain active under some canning conditions and are potential hazards to health.
Water Activity Calculation by Direct Measurement of Vapor Pressure
Authors: BENADO A. L. , RIZVI S. S. H. 
Published: August 2006

ABSTRACTAn improved method for calculation of water activity from vapor pressure manometric data, which takes into account the volume expansion of nonadsorbing gases, the initial pressure in the desiccant flask and the pressure exerted by the desiccant, was developed. The water activity of pure water was measured over a range of nonadsorbing gas pressures and initial pressures in the desiccant flask. Standard deviations in aw of pure water calculated using no corrections, corrections for volume expansion only, and full corrections were 0.221, 0.011, and 0.005, respectively. Correction only for volume expansion may under some conditions result in larger errors than when no corrections are made at all. Based on the improved equation, an experimental modification which reduces loss of water from samples during measurement was proposed.
Examining Methods to Test Factor Patterns for Concordance
Authors: FISCHMAN ELIZABETH I. , SHINHOLSER KATHLEEN J. , POWERS JOHN J. 
Published: August 2006

ABSTRACTTo test whether the individual factor patterns of panelists and the panel factor pattern agreed, five grades of tea of the same type, ranging from low to high quality were studied. When a likelihood‐ratio (LR) test and cluster analysis (CA) were applied to the 55‐term correlation matrices of the seven individual panelists, according to the LR test only two of the matrices were homogeneous, but the CA test grouped all the matrices into the same cluster. The study demonstrated that the correlation matrices of the individual panelists or factor patterns themselves should be examined for agreement among panelists when factor analysis is used.
Development and Characteristics of Modified Agar Gels
Authors: PAPPAS G. , RAO V.N.M. , SMIT C.J.B. 
Published: August 2006

ABSTRACTIcing formulations that are being used in bakery and confectionary industries have a lot of post storage problems. The use of stabilizers like agar involves a high cost due to the dissolving process. This study involved the development of freeze‐dried and drum‐dried agars which are soluble in warm water (55°C). The two modified products were compared with the unmodified one to determine differences in gel formation, gel strength, viscosity and micro structure. The agar modified by drum drying dissolved at 55°C and its gel had characteristics similar to the gel made with unmodified agar heated to 100°C.
A New Method for Aflatoxin‐Free Storage of Agricultural Commodities
Authors: SHARMA ARUN , PADWAL‐DESAI S. R. , NADKARNI G. B. 
Published: August 2006

ABSTRACTAflatoxin production was observed in the 2 kg lots of peanuts and corn that were stored for 90 days at ambient temperature (28–30°C) and a relative humidity of 100% after infecting with the spores of aflatoxin producing strain Aspergillus parasiticus NRRL 3145. Treatment of the samples with an aqueous solution of 2‐chloroethylphosphonic acid prevented aflatoxin formation in both the commodities, whereas, the untreated lots supported aflatoxin formation.
Extraction of Carotenoprotein from Shrimp Process Wastes with the Aid of Trypsin from Atlantic Cod
Authors: CANO‐LOPEZ A. , SIMPSON B.K. , HAARD N.F. 
Published: August 2006

ABSTRACTAtlantic cod trypsin or bovine trypsin were used to aid the extraction of carotenoprotein from shrimp wastes at 4°C. When 25 mg% cod trypsin was added to extraction medium containing 0.5N ethylene diaminetetraacetic acid (EDTA) 64% of the astaxanthin and 81% of the protein of shrimp waste was recovered as carotenoprotein in 24 hr. With 25 mg% bovine trypsin, under otherwise identical conditions, the carotenoprotein recovered represented 49% of the astaxanthin and 65% of the protein of the waste. Semi‐purified cod trypsin was not as effective as pure trypsin in facilitating recovery of carotenoprotein from shrimp waste. The recovery of carotenoprotein from shrimp waste, during extraction at 4°C with or without trypsin, was facilitated by EDTA.
Observations on the Functional Properties of U.S. Land‐Processed Surimi
Authors: REPPOND KERMIT D. , EDSON SCOTT A. , BABBITT JERRY K. , HARDY ANDREW 
Published: August 2006

ABSTRACTSeveral methods were used to evaluate the quality of ship‐processed and U.S. land‐processed surimi. The fold test is useful to distinguish between high and low quality surimi but lacks the sensitivity to discriminate between surimi samples having similar yet different functional properties as measured by the punch test and torsional shear test. Moisture content of U.S. land‐processed surimi was linearly correlated with several functional properties. Much work is still required to determine the relationship of the results of the various tests to the quality and sensory properties of finished products.
Storage Stability of Nonpackaged Irradiated Indian Mackerel (Rastrelliger kanagurfa) in Ice
Authors: VENUGOPAL V. , ALUR M. D. , NERKAR D. P. 
Published: August 2006

ABSTRACTThe storage stability of eviscerated Indian mackerel (Rastrelliger kanagurta) irradiated at a dose of 1.5 kGy and held under melting ice was examined. Packaging in polyethylene pouches prior to irradiation gave a shelf‐life of 25 days, while, nonpackaged, irradiated fish remained in acceptable condition up to 20 days. The nonpackaged irradiated fish has less irradiation odor and better appearance as compared with packaged irradiated fish during the course of ice storage. Uni‐radiated and nonpackaged mackerel kept in ice were acceptable only for 14 days. The results suggest that pre‐irradiation packaging was not essential for commercially adequate extension in shelf‐life of the iced fish.
National Consumer Retail Beef Study: Palatability Evaluations of Beef Loin Steaks that Differed in Marbling
Authors: SAVELL J.W. , BRANSON R.E. , CROSS H.R. , STIFFLER D.M. , WISE J.W. , GRIFFIN D.B. , SMITH G.C. 
Published: August 2006

ABSTRACTTop loin steaks from strip loins selected from 700 beef carcasses representing seven degrees of marbling (Slightly Abundant through Traces) were randomly assigned to untrained consumers (n = 180 per city) in San Francisco, Philadelphia and Kansas City. Statistical analyses revealed a significant marbling level x city interaction. As marbling level decreased from Slightly Abundant to Traces, consumers in San Francisco and Kansas City gave consistently high ratings that were only slightly reduced as marbling was decreased. Consumers in Philadelphia rated steaks with high marbling the same as those from the other cities, but ratings were sharply reduced as marbling decreased. Separate markets might need to be identified to more effectively reflect differences in consumers’ tastes among and within geographic areas of the United States.
Lipid Characteristics in Fresh and Broiled Loin and Round Steaks from Concentrate Fed and Pasture Grazed Steers
Authors: MILLER G.J. , FIELD R.A. , MEDIEROS L. , NELMS G.E. 
Published: August 2006

ABSTRACTBroiling of loin and round steaks from concentrate‐fed and pasture‐grazed steers had no significant effects upon levels of intramuscular triglycerides or cholesterol when expressed on a freeze‐dry basis. Broiling did cause increases in phospholipids and free fatty acids. Broiling did not influence fatty acid compositions of triglycerides, polar lipids and free fatty acids. Loin steaks contained more triglycerides and free fatty acids and less phospholipids and cholesterol than round steaks. Increases in intramuscular triglycerides were not accompanied by increases in cholesterol or phospholipids. Polyunsaturated/ saturated acid ratios and levels of linolenic acid, an n‐3 acid, were highest in steaks from steers that had grazed pastures.
Flavor, Color, and Other Characteristics of Beef Longissimus Muscle Heated to Seven Internal Temperatures Between 55° and 85° C
Authors: BOWERS JANE A. , CRAIG JEAN A. , KROPF D.H. , TUCKER TAMMY J. 
Published: August 2006

ABSTRACTBeef longissimus muscle steaks were broiled or roasted to 7 internal temperatures. Mouth‐filling‐blend and browned flavor increased, whereas bloody‐serumy, metallic, and sour flavors and juiciness decreased with increased internal temperature. Roasted muscles had flavor characteristics more like muscle cooked to lower internal temperatures than broiled. Protein denaturation, as indicated by differential scanning calorimetry, appeared to be mostly complete after muscle samples were heated to 80 ° C. Visual color change occurred between 55° and 65° C, between 65° and 75° C, and between 75° and 80° C. HunterLab a values decreased and reflectance readings at 547 nm increased significantly between 75° and 80° C. Instron shear and compression and pH values did not vary significantly.