bluuebunny/crossref_metadata_2025_split huggingface dataset:
Color in Concentrated Milk Proteins with High Sucrose as Affected by Glucose Replacement
Authors: Pauletti M.S. , Matta E.J. , Castelao E. , Rozycki D S. 
Published: July 2006

ABSTRACTA model system of sucrose, whole dry milk powder, and distilled water was used to evaluate color development during heating. Sucrose replacement by glucose and moisture were the selected variables in a second‐order central composite design. The main color response was the Kubelka‐Munk index K/S calculated from reflectance colorimetric measurement using the Self‐Backing Reflectance Transformation (SBRT) procedure. Browning reached a zone of maximum K/S when sucrose replacement increased. Additional replacement in the maximum zone did not increase browning, but produced an opposite effect decreasing browning, depending on moisture content. Chromophore group formation was higher between 40 and 75% of sucrose replacement by glucose and at 20‐30% moisture content.
Monitoring Molecular Diffusion of Sucrose in Xanthan Solutions using Ultrasonic Velocity Measurements
Authors: Basaran T. K. , Coupland J. N. , McClements D. J. 
Published: July 2006

ABSTRACTMeasurements of the velocity of ultrasound through a sample as a function of diffusion distance were used to study molecular diffusion of sugars through biopolymer solutions. A1 wt% xanthan solution was prepared which consisted of a lower layer containing no sucrose, and an upper layer containing sucrose (10, 20, 30, or 40 wt%). The velocity of ultrasound through the biopolymer solutions was measured as a function of sample height and time, and then converted into sucrose concentration‐distance profiles using an empirical calibration curve. The translational diffusion coefficient of the sucrose in the upper and lower layers was determined by fitting the experimental data to a Fickian diffusion model. The measured diffusion coefficients were in reasonable agreement with published values for sucrose in aqueous solutions in the absence of xanthan, which suggests the biopolymer had little influence on molecular diffusion.
Physical Characteristics of a Composite Film of Soy Protein Isolate and Propyleneglycol Alginate
Authors: Rhim J. W. , Wu Y. , Weller C. L. , Schnepf M. 
Published: July 2006

ABSTRACTDifferent levels (5, 10, 15, 17.5 or 20% w/w of solid) of propyleneglycol alginate (PGA) were incorporated into soy protein isolate (SPI) films to form biodegradable composite films with modified physical properties. Color of the SPI films was affected (P<0.05) by the incorporation of PGA. Tensile strength increased (P<0.05) with addition of PGA up to 17.5%, while the percentage elongation at break decreased with incorporation of PGA of higher levels. Water vapor permeability and water solubility also decreased by adding PGA up to 10%, but further addition of PGA increased values for these properties. Results suggest that the site of reaction with PGA on the protein chain may become saturated with PGA at the 10% level.
Peanut Protein Film as Affected by Drying Temperature and pH of Film Forming Solution
Authors: Jangchud A. , Chinnan M. S. 
Published: July 2006

ABSTRACTFilms were made from peanut protein concentrate solution of pH 6.0, 7.5 or 9.0, and dried at 70, 80 or 90°C. Both total solubility and protein solubility of film decreased with increasing temperature but increased with increasing pH. Film color was darker and more yellow when pH increased. Tensile strength (TS) and elongation (E) increased but water vapor permeability (WVP) and oxygen permeability (OP) decreased as temperature increased. At pH 9 and 90°C, film had the lowest WVP and OP, and the highest TS.
Consumer‐rated Quality Characteristics as Related to Purchase Intent of Fresh Pork
Authors: Brewer M. S. , McKeith F. K. 
Published: July 2006

ABSTRACTConsumers (n=556) rated pink color, wet/dry appearance, overall acceptability and purchase intent of normal, pale, soft and exudative (PSE), and dark, firm and dry (DFD) pork loin slices in PVC packages in five retail supermarkets. DFD samples appeared driest and PSE samples appeared wettest. Samples in the higher ranked two purchase intent categories appeared more wet than those in the lower three categories. The pinker PSE samples and all DFD samples were in the higher ranked purchase intent categories. Purchase intent generally paralleled overall acceptability; however, prediction equations indicated that wet/dry appearance, color and overall acceptability all contributed to purchase intent decision depending on muscle condition.
Simulation and Verification of Two‐Dimensional Ohmic Heating in Static System
Authors: Fu W.‐R. , Hsieh C.‐C. 
Published: July 2006

ABSTRACTTemperature distribution in a two‐dimensional electrical heated system was determined both by computer simulation and experimental measurement. A commercial software program package was used for simulation. The experiment was conducted in a system where the vertical dimension was minimal to minimize natural convection during ohmic heating. In a rectangular static system containing a rectangular particle, computer simulation showed a trend verified by similar experimental results. Heat loss to the environment and physical property values used in simulation were major factors affecting differences between experimental and simulation results. There was no evidence for the presence of any coldest spot other than at the center of particles.
Effects of Onion Quercetin on Oxidative Stability of Cook‐chill Chicken in Vacuum‐sealed Containers
Authors: Karastogiannidou C. 
Published: July 2006

ABSTRACTThe effects of onion quercetin were evaluated in relation to the storage stability of cooked dark chicken meat in retarding post‐cooking oxidative changes. Autooxidation was followed using the 2‐thiobarbituric acid (TBA) test. Dried onion flesh at 1.6% (w/w), typical for common cooking, reduced (P < 0.001) the TBA value in cooked chicken during refrigerated storage, when mixed before processing. The NaCl did not act as a prooxidant. The antioxidant effect (by TBA) of onion mixed with chicken meat prior to processing was equivalent to that of its measured quercetin content, quantified by high‐performance liquid chromatography.
Stability and Antioxidant Activity of Beta Carotene in Conventional and High Oleic Canola Oil
Authors: Goulson M.J. , Warthesen J.J. 
Published: July 2006

ABSTRACTConventional canola oil (CO) and high oleic canola oil (HOCO) were stored under autoxidative and photooxidative conditions, β‐carotene was added at 0 to 120 ppm. The oils were diluted in mobile phase and injected onto an HPLC column to track β‐carotene changes over time. Peroxide values were followed to assess the oxidative stability of the oils. β‐carotene was more stable in HOCO than in CO under autoxidative conditions, but no difference between oils was observed under photooxidative conditions. The HOCO was more stable against autoxidation, and CO was more stable against photo‐oxidation. Antioxidant activity was shown by β‐carotene in both oils, which contained natural tocopherols, during both autoxidative and photooxidative conditions.
Instrumental Crispness and Crunchiness of Roasted Hazelnuts and Correlations with Sensory Assessment
Authors: Saklar S. , Ungan S. , Katnas S. 
Published: July 2006

ABSTRACTCrispness and crunchiness of 15 samples of roasted hazelnuts were investigated. Force deformation curves from compression cell testing were analyzed and mechanical response variables were determined for roasted hazelnuts. Regression equations based on roasting air temperature, air velocity, and roasting time explained (R2_0.9 –0.98, p < 0.001) the mechanical response variables. Samples were also evaluated by a quantitative descriptive panel. Among the mechanical response variables, the first fracture point (F1) observed on the force deformation curve and the slope (S2) for the line between the first and second fracture points strongly correlated (inverse) with sensory crispness (R =–0.96) and crunchiness (R _–0.92), respectively.
Ultrasonic Velocity in Cheddar Cheese as Affected by Temperature
Authors: Mulet A. , Benedito J. , Bon J. , Rossello C. 
Published: July 2006

ABSTRACTThe ultrasonic velocity in Cheddar cheese is temperature dependent. This relationship can be used to make corrections when determining ultrasonic texture or to determine mean temperatures in cooling/heating processes. At 0 < T < 35 °C ultrasonic velocity was 1590 to 1696 m/s, at 0 and 35 °C, respectively. Differential Scanning Calorimetry thermograms linked the temperature dependence of ultrasonic velocity to fat melting. Three parts are distinguished in the curve as a consequence of the fat melting and the appearance of free oil. The most reliable temperature interval to carry out ultrasonic measurements in Cheddar cheese is identified as 0 to 17 °C.
Principal Factor Analysis of Extruded Sorghum and Peanut Bar Changes During Accelerated Shelf‐life Studies
Authors: Anderson J.C. , Jones B.D. 
Published: July 2006

ABSTRACTA prototype meal bar of extruded sorghum‐peanut wafer with filling and enrobing was subjected to accelerated shelf‐life testing at 60°C for 4 wks Samples were withdrawn each week for analyses including slurry pH, Kramer shear texture measures, CIE L*a*b* color, water activity, peroxide values, malonaldehyde content, available lysine, and proximate composition. Principal factor analysis with varimax rotation was used to assess associations of related factors. Six factors accounted for 77.5% of variance. Significant changes occurred with respect to the control over 4 wk storage, particularly in a sharp reduction of pH, and increased pigmentation. Other measures were minimally changed.
Polyvinyl Acetate as a High‐gloss Edible Coating
Authors: Hagenmaier R.D. , Grohmann K. 
Published: July 2006

ABSTRACTEdible coating formulations were made with food‐grade polyvinyl acetate (PVA) dissolved in alcohol‐water mixtures. PVA coatings had high gloss and relatively high permeance to O2 and water vapor, and they formed glossy surfaces on chocolate candy, citrus fruit, and apples. Addition of propylene glycol helped to retain coating gloss when the alcohol content of the solvent was reduced to less than 70%. Fresh apples or citrus fruit with PVA coatings had higher internal O2 than fruit with shellac and resin coatings and, consequently, less tendency to ferment and produce alcohol during storage. Fruit with PVA coatings did not whiten or ‘blush’ after contact with water.
Photochemical Treatment to Improve Storability of Fresh Strawberries
Authors: Baka M. , Mercier J. , Corcuff R. , Castaigne F. , Arul J. 
Published: July 2006

ABSTRACTWe investigated the effect of pre‐storage exposure to shortwave ultra‐violet (UV‐C) light on the decay and quality of fresh strawberries. Fresh strawberries (cv. Kent, 25% to 50% red) were exposed to UV‐C at doses of 0.25 and 1.0 kJ/m2 and stored at 4 °C or 13 °C. UV treatment controlled the decay caused by Botrytis cinerea at both temperatures and extended the shelf‐life of the fruits by 4 to 5 d. UV‐treated fruits had a lower respiration rate, higher titratable acidity and anthocyanin content, and were firmer than the untreated fruits. The percentage of free sugars increased faster in UV‐treated fruits at the beginning of the storage period. A lower electrical conductivity in fruits treated with 0.25 kJ/m2 suggests a slower rate of senescence compared to the control. A higher electrical conductivity observed with 1.0 kJ/m2suggests damage to the fruits. Overall, UV treatment at 0.25 kJ/m2 appears to slow down the ripening and senescence of strawberry fruits stored at 4 °C.
Pecan Kernel Breakage and Oil Extracted by Supercritical CO2 as Affected by Moisture Content
Authors: Li M. , Bellmer D. D. , Brusewitz G. H. 
Published: July 2006

ABSTRACTDuring supercritical CO2 extraction of oil from pecans, kernel breakage frequently occurs when the depressurization time is short. The purpose of this study was to investigate the effects of initial moisture content of pecan kernels and moisture equilibration time on pecan breakage and oil recovery when extracting with supercritical CO2. Initial pecan moisture content, adjusted to 3.5% to 11.0%, had a significant effect on breakage when using a short depressurization time. With higher pecan moisture, less kernel breakage occurred. Increasing moisture equilibration time from 1 to 48 h reduced kernel breakage and produced an average of 30% more oil during extraction. Moisture content did not significantly affect the amount of oil extracted.
Quantification of Connective Tissue (Hydroxyproline) in Ground Beef by Autofluorescence Spectroscopy
Authors: Wold J. P. , Lundby F. , Egelandsdal B. 
Published: July 2006

ABSTRACTAutofluorescence spectra (excitation wavelengths 300, 332, 365, 380 and 400 nm) were obtained by an optical system to determine collagenous connective tissue (hydroxyproline) and fat content in ground beef. Chemically determined contents ranged from 0.72–7.12% connective tissue and 1.5–17.7% fat. Partial least squares regression (66 samples) resulted in the lowest root mean square error of 0.37% connective tissue (R=0.97) and 1.89% fat (R=0.84) for excitation wavelengths 380 and 332 nm, respectively. The wavelength 332 nm may be feasible for simultaneous determination of fat and connective tissue. Autofluorescence spectroscopy might be well suited for rapid on‐line determination of collagen in ground beef.
Volatilities of Short‐Chain Fatty Acids in a Fermented Milk Model System as Affected by Stabilizers
Authors: Chen L. , Boyle‐Roden E. , Rankin S.A. 
Published: July 2006

ABSTRACTA fermented milk model system was employed to investigate the volatilities of butyric, caprylic, and caproic acids as affected by low, intermediate, and high levels of carrageenan, guar and xanthan gums. Carrageenan exhibited no effect on fatty acid volatility. Intermediate levels of guargum increased the volatility of caprylic acid. Low and high levels of guar gum had no effect on free fatty acid volatility. At low and high levels, xanthan gum had no effect on volatilities of fatty acids. The intermediate level of xanthan gum increased volatilities of caproic and caprylic acids. The effects of viscosity were potentiated with increased fatty acid chain length.
Postharvest CO2 and Ethylene Production and Quality Maintenance of Fresh‐Cut Kiwifruit Slices
Authors: Agar I. T. , Massantini R. , Hess‐Pierce B. , Kader A. A. 
Published: July 2006

ABSTRACTThe quality attributes and gas production of fresh‐cut kiwifruit slices (Actinidia deliciosa cv. Hayward) were studied to identify the optimum ranges of storage temperature, relative humidity, and atmospheric composition. Also the effects of wounding, C2H4 addition or removal, and chemical treatments (calcium, ascorbic acid, citric acid) on deterioration rate were investigated. Flesh softening was the major quality loss of stored fresh‐cut kiwifruit slices. Fresh‐cut kiwifruit slices had a shelf‐life of 9–12 days if treated with 1% CaCl2 or 2% Ca lactate, and stored atO‐2°C and >90% relative humidity in an C2H4‐free atmosphere of 2 to 4 kPa O2 and/or 5to10kPaCO2.
Contribution of Free and Glycosidically Bound Volatile Compounds to the Aroma of Muscadine Grape Juice
Authors: Baek H.H. , Cadwallader K.R. 
Published: July 2006

ABSTRACTFree and glycosidically bound volatile compounds were isolated and identified from muscadine grape juice. Most abundant in free and bound form was the muscadine character‐impact aroma compound 2,5‐dimethyl‐4‐hydroxy‐3(2H)‐furanone (Furaneol). Other aroma compounds, such as o‐aminoacetophenone and 2‐phenylethanol were found in free and bound forms. A high level of 2‐phenylethanol was intheglycosideformand many bound monoterpenes were identified. p‐Vinylguaiacol, a potential off‐flavor in muscadine juice was found at a low level in bound form. Enzymatic hydrolysis of glycoside precursors could lead to release of volatile compounds with both potentially positive and deleterious effects on the overall aroma.
Color and Pigment Stability of Red Radish and Red‐Fleshed Potato Anthocyanins in Juice Model Systems
Authors: Rodriguez‐Saona L. E. , Giusti M. M. , Wrolstad R. E. 
Published: July 2006

ABSTRACTColor and pigment stability of model juices (pH 3.5) were evaluated during 65 wk of storage at 2°C and 25°C in the dark. Two acylated pelargonidin‐based anthocyanins, red‐fleshed potatoes (Solanum tuberosum) and red radishes (Raphanus sativus), and 2 extraction methods, C‐18 resin and juice processing, were used and compared to FD&C Red #40. Color (CIELch) and pigment degradation depended on storage temperature, anthocyanin structure and extraction method, with chemically extracted radish anthocyanins showing the best overall stability. At room temperature (25°C), higher stability was obtained with C‐18 purified radish anthocyanins (22 wk half‐life) and lowest with potatojuice concentrate (10 wk half‐life). Refrigeration increased the half‐life of pigments to over a year.
Hydroxyl Scavenging Activity of Glucose, Fructose, and Ribose‐Lysine Model Maillard Products
Authors: Wijewickreme A. N. , Krejpcio Z. , Kitts D. D. 
Published: July 2006

ABSTRACTNondialyzable model Maillard reaction products (MRPs) were synthesized by reacting L‐lysine with D‐glucose, D‐fructose, and D‐ribose under different conditions of reaction time, temperature, pH, and water activity (aw). Five experiments common to all three models yielding greater than 0.5g of MRPs were assessed for antioxidant activity. All MRPs exhibited detectable, but variable, non site‐specific hydroxyl radical (·OH) scavenging activity (30–90%) in the deoxyribose assay. MRPs derived from a ribose‐lysine study showed the highest ·OH scavenging activity (80–90%) in both deoxyribose and DNA nicking assays. All MRPs at higher concentrations (0.2 mg/mL) decreased lipid peroxidation in linoleic acid emulsions. Relative effectiveness of different MRPs to scavenge free radicals can vary with reaction conditions and substrates.
Boning and Storage Temperature Effects on the Attributes of Soft Jerky and Frozen Cooked Free‐flow Mince
Authors: Farouk M. M. , Swan J. E. 
Published: July 2006

ABSTRACTHot or cold boning and frozen or chilled storage of beef for 1 mo had no effect on sensory panel acceptability of soft beef jerky (easier to chew than traditional jerky) processed using a two step drying method and a frozen cooked free‐flow mince (ground beef) made from the beef. For jerky, panel scores for texture and overall acceptability decreased with increased peak force and softness scores increased with increased final yield. Sensory panelists disliked the greyish‐brown color of the cooked free‐flow mince. The most acceptable free‐flow mince was produced by cooking Alogs@ to 73°C, then mincing at –6°C. The degree of freeflowness and the amount of fines tended to increase with decreasing mincing temperature.
Screw Configuration Effects on Macroscopic Characteristics of Extradates Produced by Twin‐screw Extrusion of Rice Flour
Authors: Choudhury G. S. , Gautam A. 
Published: July 2006

ABSTRACTThe effects of 29 screw configurations on rice flour extrudates were investigated. The moisture content, screw speed and feed flow rate during all extrusion experiments were 15%, 400 rpm, and 12kg/h, respectively. Temperature profile in the 8 barrel sections from feed to die end were set at 0, 30, 30, 30, 70, 100, 150, and 150°C. Incorporation of kneading block (KB) and reverse screw element (RSE) in screw profiles significantly influenced apparent density, product expansion (radial, axial and overall), and breaking strength. Apparent density and overall expansion were functions of die temperature. KB was the best element for maximizing radial expansion. Product hardness (breaking strength) decreased with increasing radial expansion.
Firmness and Cell Wall Characteristics of Pasteurized Jalapeño Pepper Rings as Affected by Calcium Chloride and Rotary Processing
Authors: Gu Y.S. , Howard L. R. , Wagner A. B. 
Published: July 2006

ABSTRACTRotary processing resulted in more uniform heat penetration and texture retention throughout the container than resulted after nonagitated processing. Localized softening in nonagitated peppers was due to prolonged heating at the top of the container, which hydrolyzed large molecular weight pectic substances (chelator and nonextractable) to more soluble forms. Calcium improved the texture by maintaining greater levels of insoluble pectic substances (chelator, dilute alkali and nonextractable) and reducing pectin solubilization. The combination of rotary processing and calcium chloride treatment resulted in a product with fresh‐like, uniform texture throughout the container.
Ascorbic Acid Retention in Shredded Iceberg Lettuce as Affected by Minimal Processing
Authors: Barry‐Ryan C. , O'Beirne D. 
Published: July 2006

ABSTRACTThe effects of slicing method, packaging atmosphere and storage temperature were determined on total ascorbic acid (TAA) content of modified atmosphere packaged shredded lettuce. TAA was extracted from the lettuce samples and levels were monitored using either titration with 2,6‐dichlorophenolindophenol solution or an assay kit. Slicing affected (p<0.05) ascorbic acid retention in the order manual tearing > manual slicing > machine slicing. Flushing with 100% nitrogen increased retention (∼5%, p<0.05) over packages with product modified atmospheres. Storage at 3°C increased retention (∼20%, p<0.05) compared with storage at 8°C. Scores for product appearance generally followed losses of TAA in the lettuce (p<0.05).
Chlorophyll Fluorescence as an Indicator of Physiological Changes in Cold‐Stored Broccoli After Transfer to Room Temperature
Authors: De Ell J. R. , Toivonen P.M.A. 
Published: July 2006

ABSTRACTOur objective was to determine if chlorophyll fluorescence could be used as an indicator of physiological changes in cold‐stored broccoli after transfer to room temperature. Mass loss, respiration, and ammonia content increased when the broccoli were held at 18°C for 72h, whereas the chlorophyll fluorescence measurements (Fv/Fm, T½ and Fmd) decreased. Broccoli color began to change after 24h, as hue decreased rapidly and chroma increased. Fv/Fm decreased markedly only after the first 24h when the color changes began, whereas T½ and Fmd decreased continuously as the broccoli aged. Both T½ and Fmd correlated negatively with mass loss and respiration.
Pressure‐Temperature Degradation of Green Color in Broccoli Juice
Authors: Weemaes C. , Ooms V. , Indrawati  , Ludikhuyze L. , Van den Broeck I. , Van Loey A. , Hendrickx M. 
Published: July 2006

ABSTRACTBroccoli juice greenness was marginally affected by pressure at low temperatures (30‐40°C). At 800 MPa and slightly higher temperatures (50‐60°C), first‐order degradation of green color was observed. The greenness loss was suggested to be due to chlorophyll‐pheophytin conversion with no further pheophytin degradation. Pheophytin degraded further when higher temperatures (≥70°C) were combined with elevated (or atmospheric) pressures (0.1–850 MPa). At these conditions greenness loss could be modeled by two consecutive first‐order degradation steps. Temperature dependency of the rate constants for both degradation steps could be described by the Arrhenius equation with activation energies increasing with pressure. However, their pressure dependency could not satisfactorily be described by the Eyring equation.
Modeling Milk Clotting Activity in the Continuous Production of Microbial Rennet from Mucor miehei
Authors: Seker S. , Beyenal H. , Tanyolaç A. 
Published: July 2006

ABSTRACTProduction of microbial rennet, a milk clotting enzyme, from a commercial strain of Mucor miehei (NRRL 3420) was investigated in a continuously fed fermenter system for prolonged periods. The spherical film‐wise growth of the culture has been accomplished and the effects of medium pH, mixing and dilution rates, and feed of D‐glucose concentration on milk clotting activity was investigated. In model simulation studies, maximum milk clotting activity was generated from a multiple linear function. This was expressed in terms of fermentation medium pH, D‐glucose, dissolved oxygen concentrations and dilution rate at the time of maximum milk clotting activity.