bluuebunny/crossref_metadata_2025_split huggingface dataset:
Distribution and Characteristics of Bacillus cereus Isolated from Rice in Taiwan
Authors: CHUNG KING‐THOM , SUN HONE‐LING 
Published: August 2006

ABSTRACTSixty‐six strains of Bacillus cereus were isolated from 12 kinds of rice samples collected in Taiwan by employing polymyxin pyruvate egg yolk mannitol bromothymol blue agar(PEMBA). It was found that in Taiwan B. cereus could be detected in various rice samples (less than 200 CFU per gram). The isolates generally grew poorly under acidic conditions. Spore suspensions prepared from six isolates of B. cereus were used to detect their ability to resist heat. The D100°C‐ and D92°C‐ values for these six isolates in rice broth ranged from 4.2‐6.5 min and 16–36 min, respectively. Most of the isolates were sensitive to chloramphenicol (30 mcg), erythromycin (15 mcg), gentamicin (10 mcg) and streptomycin (10 mcg).
Quality of French Fried Potatoes as Affected by Surface Freezing and Specific Gravity of Raw Potatoes
Authors: TOMA R.B. , LEUNG H. K. , AUGUSTIN J. , IRITANI W. M. 
Published: August 2006

ABSTRACTRussett Burbank potatoes were stored at 7.2°C for 9 months and processed into French fries. Some of the potato strips were subjected to partial freezing at – 20°C for 25 min before water blanching for surface leaching. The samples treated by partial (surface) freezing generally absorbed more oil during par‐flying but less oil during finish‐frying compared to the untreated samples (control). French fries made from partially frozen potato strips contained less reducing sugar and ascorbic acid and were lighter in color than the control. Darker fries were produced from potatoes of lower specific gravity because of the higher reducing sugar content. The surface freezing treatment was an effective means of decreasing oil absorption and improving color of French fries.
Microstructure and Water Uptake of Phaseolus and Winged Beans
Authors: DESHPANDE S. S. , CHERYAN M. 
Published: August 2006

ABSTRACTThe role of seed microstructure in initial water uptake during the soaking of Phaseolus and winged bean seeds was investigated. Considering their relatively small area, hilum and micropyle seemed to be the most important structural features influencing the initial water uptake. Seed coat played a dominant role only after its initial resistance to water uptake was overcome. Varieties with high initial water uptake also had relatively thin seed coats, a loosely arranged cell structure on the raphe‐side of the hilum, a deeply grooved hilar fissure, and a narrow tracheid bar. Water absorption in legumes appeared to be a complex process with the seed coat, hilum and micropyle together constituting an integrated water absorption system.
Characterization of Seed Lipoxygenase of Phaseolus vulgaris cv, Haricot
Authors: KERMASHA S. , METCHE M. 
Published: August 2006

ABSTRACT Phaseolus vulgaris cv, haricot seed lipoxygenase was extracted and partially purified. The precipitation of an active lipoxygenase fraction with solid ammonium sulfate (at 20–50% of saturation) increased its activity by a factor of 3. The pH for optimum activity was 7.3. The addition of 40 mM potassium cyanide resulted in a doubling of the enzyme activity. Enzyme activity was completely lost on storage at 4°C for 48 hr. The activity of haricot lipoxygenase extract was considerably greater on linoleic acid than on its esters, and decreased in the order: mono‐ > di > trilinolein. The haricot lipoxygenase shares many of the characteristics of the corresponding enzyme found in several seed sources.
Processing Factors Influencing Splitting and Other Quality Characteristics of Canned Kidney Beans
Authors: VAN BUREN J. , BOURNE M. , DOWNING D. , QUEALE D. , CHASE E. , COMSTOCK S. 
Published: August 2006

ABSTRACTSingle factor changes from a standard canning process indicated that significant reductions in splitting resulted from higher soak Ca concentrations, higher soak temperatures, higher brine Ca concentrations, and shorter cooking times. Splitting in canned kidney beans was markedly reduced by soaking beans before cooking at temperatures of 66–71°C in solutions containing 150–350 ppm CaCl2. Treatments giving lower gain in weight during soaking led to less splitting. Lower splitting was associated with lower drained weight and firmer cooked beans.
Evaluation of Whole Amaranth (Amaranthus cruentus) Flour, Its Air‐Classified Fractions, and Blends of These with Wheat and Oats as Possible Components for Infant Formulas
Authors: SANCHEZ‐MARROQUIN A. , VALLE F. R. DEL , ESCOBEDO M. , AVITIA R. , MAYA S. , VEGA M. 
Published: August 2006

ABSTRACTWhole amaranth (Amaranthus cruentus) seed flour, its air‐classified fractions and extruded blends of these with wheat and oats were studied with the purpose of evaluating their potential as components in the development in infant formulas. Proximal chemical analyses, mineral content, fatty acid composition of lipid fractions, amino acid analyses and Protein Efficiency Ratio (PER) and Net Protein Retention (NPR) values were obtained for all raw materials, as well as for 50:50 and 60:40 blends of these with oats and wheat. The 50:50 and 60:40 blends of whole amaranth, as well as of the protein‐rich air‐classified fraction, were found to be highly suitable for utilization in infant formulas.
Predicting Steady and Oscillatory Shear Rheological Properties of CMC and Guar Gum Blends from Concentration and Molecular Weight Data
Authors: PLUTCHOK GARY J. , KOKINI JOZEF L. 
Published: August 2006

ABSTRACTThe steady shear and oscillatory shear Theological properties of aqueous solutions of sodium carboxymethylcellulose (CMC), guar gum and CMC/guar blends of ratios 3:1, 2:1, 1:1, 1:2, and 1:3 by weight were measured in the concentration range of 0.5, 0.75, 1.0, and 1.5% by weight. For the CMC/guar systems, the zero‐shear rate viscosity, η0, time constants λ1 and λ2 and the slopes of the non‐Newtonian region of the log η vs log λ and log η′ vs log ω curves, − Sη and − Sη, can be related to concentration and molecular weight.
Frozen Vegetable Quality as Influenced by High Temperature Short Time (HTST) Steam Blanching
Authors: DRAKE S. R. , CARMICHAEL D. M. 
Published: August 2006

ABSTRACTQuality differences in processed vegetables can be controlled with high pressure steam blanching (HTST). In addition, HTST blanching required significantly less energy to blanch vegetables than water blanching. HTST‐blanched vegetables displayed quality parameters distinctly different than water‐blanched vegetables. Differences in quality parameters were highly dependent upon the vegetable being blanched and the pressure and time of the HTST blanch. The quality of vegetables were similar between water and HTST blanching treatments, but by controlling the pressure and time of the HTST blanch, quality characteristics could be changed to meet individual requirements. High quality frozen vegetables can be produced with HTST steam blanching but quality is dependent upon the particular vegetable and pressure and time of the HTST steam blanch.
Retort Stability of Freeze‐Texturized, Alkali‐Extracted Chicken Protein
Authors: LAWRENCE R. A. , JELEN P. 
Published: August 2006

ABSTRACTChicken protein was extracted by alkali from bone residues of mechanical separation (“deboning”). Acid precipitated‘coagula were freeze‐texturized, heat‐set and tested for structural stability upon retorting in 2% NaCl brine at 121°C for 10–60 min. Although Instron peak force from a Lee‐Kramer shear cell decreased with longer retort times, the textural integrity of the products was not affected. Products frozen at ‐ 10°C showed similar or greater reduction in the peak force than materials texturized at ‐ 25°C. Coagula precipitated from the alkali extracts at pH 5.5 showed higher total solids, higher peak force, and less pronounced effect of freezing rates than those precipitated at either pH 6.5 or pH 4.8.
Feasibility of Using Catalase Activity as an Index of Microbial Loads on Chicken Surfaces
Authors: WANG GEORGE I. J. , FUNG DANIEL Y.C. 
Published: August 2006

ABSTRACTThe Catalasemeter with membrane filter method was tested to quantitate the catalase activity of laboratory cultures as well as swab samples from cold‐stored (7°C) chicken as measurements of microbial activity. Catalasemeter reading (flotation time in sec) is inversely proportional to total number of catalase producing bacteria. Good correlation (r =−0.93) was obtained between Catalasemeter and both viable cell population and psychrotroph population of cold‐stored chicken. For good quality cold‐stored chicken (<103 CFU/cm2), the flotation time was longer than 4,200 sec; and in the case of poor quality cold‐stored chicken (>106 CFU/cm2), the flotaton time was less than 580 sec. This provides a guideline for rapidly estimating microbial loads in cold‐stored chicken.
Heat Inactivation of the Ethylene‐Forming Enzyme System in Cucumbers
Authors: CHAN HARVEY T. 
Published: August 2006

ABSTRACTHeat inactivation of the ethylene‐forming enzyme system (EFE) in cucumbers was biphasic and both phases followed first order kinetics. The activation energies for the thermal inactivation of the heat resistant (HR) and the heat susceptible (HS) EFE's were 77.67 and 68.92 kcal/ mole, respectively. The thermodynamic constants for the heat inactivation of both HS and HR are as follows: enthalauv. 68.27 (HS) and 77.03 (HR) kcal/mole; free energy; 21.2 (HS) and 22.9 (HR) kcal/mole; entropy, 146.1 (HS) and 168.2 (HR) cahdeg‐mole. The heat resistant EFE appears to comprise 2535% of the total EFE activity
Minerals and Protein in Four Hard Red Winter Wheat Varieties and Fractions Derived Therefrom
Authors: ISKANDER F. Y. , MORAD M. M. 
Published: August 2006

ABSTRACTWhole grain wheat from hard red winter wheat cultivars (Scout 66, Vona, TAM101, and TAM105) and six ground fractions separated according to particle size were analyzed for 25 elements by instrumental neutron activation analysis. The apparent concentrations established in the grain for As, Ce, Co, Cr, Cs, Eu, Hf, La, Sb, Sc, Sr, Th and U were below the detection limit. However, for the four varieties, average concentrations in the whole grain (μg/g on a dry weight basis) were as follows: Br 6.55; Ca 609; Cl 651; Fe 43.3; K 4090; Mg 1460; Mn 38.5; Na 17.7; Rb 2.26; Se 0.56; and Zn 20.7. Mercury was also detected in cultivar TAM101 at a concentration of 97 ng/g. The correlation between the elements appeared to depend on the particle size distribution.
Thermal Transitions in Myosin‐ANS Fluorescence and Gel Rigidity
Authors: WICKER L. , LANIER T. C. , HAMANN D. D. , AKAHANE T. 
Published: August 2006

ABSTRACTThermal transitions (Tr) in myosin were monitored during constant rate heating with a thermal scanning rigidity monitor (TSRM) and a fluorescent probe, 1‐anilino‐naphthalene‐8‐sulfonate (ANS). The Tr values from fluorescent probe measurements were 37°C, 44°C, and 44°C for tilapia, rabbit, and chicken myosin‐ANS, respectively. Three Tr values at 43°, 49°C, and 55°C were observed in TSRM measurements of tilapia myosin gelation, whereas a single Tr was observed in rabbit and chicken gelation at 48°C and 49°C, respecitvely. In tilapia myosin, KCl concentration and pH significantly influenced the TSRM but not the fluorescence thermograms. These results indicated that a prerequisite change occurred in the hydrophobic character of myosin just prior to the onset of gelation.
Moisture Sorption Studies on Garlic Powder
Authors: MOHAMMAD NAZAR , ANWAR M. , EHTESHAMUDDIN A.F.M. , JAMIL MOHAMMAD 
Published: August 2006

ABSTRACTThe moisture sorption isotherms of two samples of garlic powder, one containing corn starch (CS) and the other without starch, were deter‐mined using saturated salt solutions. Monolayer values were calculated from the isotherms using the Brunauer, Emmett and Teller (BET) equation. The addition of CS at 5% slightly increased the monolayer value of the garlic powder, but it had little effect on the caking behavior of the powder. Equilibrium relative humidity (ERH) of garlic powder corresponding to the monolayer value was found to be 14%.
Aerobic Incubation of Clostridium perfringens in the Presence of an Oxygen‐Reducing Membrane Fraction
Authors: HOSKINS C. B. , RICO‐MUNOZ E. , DAVIDSON P. M. 
Published: August 2006

ABSTRACTThe recovery and growth rates of C. perfringens were evaluated in media to which an oxygen‐reducing membrane fraction from E. coli was added. Each of three C. perfringens strains was incubated in Tryptose Sulfite Cycloserine agar, with and without the membrane fraction. Recoveries were greater on media incubated aerobically with the membrane fraction than on the other formulations incubated an‐aerobically or aerobically. C. perfringens ATCC 12917 reached stationary phase more rapidly in fluid thioglycollate medium (FTM) plus the membrane fraction than in FTM alone. Results showed that the membrane fraction allowed aerobic incubation for the recovery of C. perfringens.
Steady Shear Rheology and Fluid Mechanics of Four Semi‐Solid Foods
Authors: DERVISOGLU MURAT , KOKINI JOZEF L. 
Published: August 2006

ABSTRACTThe steady shear rheology of four semi‐solid food materials (ketchup, mustard, apple sauce and tomato paste) was studied by generating and comparing flow data using cone and plate, parallel plate and capillary measurements over the shear rate range of 0.05–1600 see−1. Super‐position of flow data was demonstrated and correlations obtained; using the power law, Bingham Plastic, Herschel‐Bulkley and Casson models were compared. In the low shear rate range (y = 0.05 – 1.0 set−1), the Bingham Plastic model and in the high shear rate range (y = 1.0 – 1600 sec−1), the Herschel‐Bulkley model were shown to be most successful. Comparison of average velocity data with mathematical predictions using the power law, Herschel‐Bulkley and Cas‐son models showed that the equation using the Herschel‐Bulkley model was best and should be used in the design of flow processes for the foods studied.
Production of Apple Juice by Single Pass Metallic Membrane Ultrafiltration
Authors: THOMAS R. L. , WESTFALL P. H. , LOUVIERI Z. A. , ELLIS N. D. 
Published: August 2006

ABSTRACTA new process utilizing single pass metallic membrane ultrafiltration (UF) was developed to produce apple juice. Pureed whole apples were treated with cellulase and pectinase at 50°C for 2 hr, resulting in a 60% decrease in viscosity. To obtain clarified juice, enzyme treated puree was pumped through a single‐pass, tubular membrane system consisting of a metallic oxide membrane formed‐in‐place on the porous structure of sintered stainless steel tubes. Juice yields of 80–85% were obtained with a single pass, and gas chromatographic profiles of ultrafiltered juice were nearly identical to that of the original apple puree. Permeabilities and sugar rejection characteristics of the UF system were dependent on tube diameter.
Essential Elements and Cadmium and Lead in Fresh and Canned Peas (Pisum sativum L.)
Authors: LOPEZ ANTHONY , WILLIAMS H. L. , COOLER F. W. 
Published: August 2006

ABSTRACTSixteen essential elements along with cadmium and lead were determined in fresh and canned peas (Pisum sarivum L.). Samples were taken during the canning process to determine where changes in element content occurred. The concentration of each sample was compared statistically to other samples taken at different stages of the process. Canned peas contained significantly lower concentrations of calcium, copper, iron, magnesium, manganese, phosphorus, potassium, silicon, and zinc than fresh peas. As sodium chloride was added during the canning process, higher concentrations of chloride and sodium were found in the canned product. A 100g serving of drained canned peas supplied less than 11% of the RDAs or of the estimated safe and adequate daily dietary intakes except for chloride and sodium. Retention of all elements, except chloride and sodium, ranged from 24–86%.
Near Infrared Spectrophotometric Determination of Individual Sugars in Aqueous Mixtures
Authors: GIANGIACOMO ROBERTO , DULL GERALD G. 
Published: August 2006

ABSTRACTNear infrared region (NIR) spectrophotometry was used to determine concentrations of glucose, fructose and sucrose in aqueous mixtures at 10, 25, and 40% total sugars. Calibration equations and predicted individual concentrations in each total sugar level are reported. The standard errors of prediction varied between 0.35 and 0.69 and confidence limits ranged from ± 0.7 to ± 1.1%. In developing a single equation for predicting individual sugars in solutions, suitable for use over a range of total sugar concentrations, spectral data needed correction for sample density differences. However, at total sugar concentrations above 25%, accompanying wavelength shifts were of sufficient magnitude that a satisfactory single equation could not be developed. Equations for predicting individual sugars in solutions ranging from 10–25% total sugar concentrations were developed. For higher values of total sugars, appropriate calibrations were necessary.
N‐Nitrosothiazolidine and N‐Nitrosothiazolidine‐4‐Carboxylic Acid in Smoked Meats and Fish
Authors: SEN N. P. , BADDOO P. A. , SEAMAN S. W. 
Published: August 2006

ABSTRACTVarious smoked meats including raw and fried bacon and both unsmoked and smoked (uncured) fish were analyzed for NThZ and NTCA. Most meat samples, bacons, and a few smoked fish contained traces of NThZ and considerably high (up to 13,700 ppb) levels of NTCA. Preliminary results indicated that raw bacons processed by old‐fashioned direct smoking methods contained the highest (> 1,000 ppb) level of NTCA. Formation of NThZ from the NTCA present in smoked bacon increased with an increase in frying temperature as well as with frying time. NTCA level in the raw bacon and the cooking conditions seemed to be the most important factors involved in the formation of NThZ in the fried bacon. The reason for finding only insignificant levels of NThZ in smoked fish could not be established conclusively.
Color Changes and Available Lysine during Storage of Shelf‐Stable Concentrated Cheese Whey
Authors: DE KANTEREWICZ ROSA J. , CHIRIFE JORGE 
Published: August 2006

ABSTRACTConcentrated whey (about 50% solids) was stabilized against microbial deterioration by a combination of a slight reduction of water activity (aw) (0.94 or 0.92), lowered pH (5.2 or 5.4) and addition of 0.2% potassium sorbate. Color changes and available lysine loss in the above shelf stable whey, stored at different temperatures, were studied. A zero order reaction kinetics was observed for color changes during browning of the concentrated whey; activation energy was found to be 26 Kcal/mole. The loss of available lysine amounted to 20–30% of the initial value after three months of storage at 30°C.
Antimicrobial Activity of Undissociated Sorbic Acid in Vacuum Packaged Beef
Authors: ZAMORA M.C. , ZARITZKY N.E. 
Published: August 2006

ABSTRACTInhibitory effectiveness of sorbic acid was analyzed in vacuum packaged refrigerated beef by studying the modifications of bacterial growth parameters. Total counts, Lactobacillus sp., Pseudomonas sp., Enrerobacreriaceae, Brochorhrix thermosphacta and yeasts in samples of different pH values (5.70–6.20) which had been treated with potassium sorbate (27–3125 ppm) showed variations in the lag phase, growth rate, stationary phase and inhibition index. For refrigerated beef the contribution of sorbic acid dissociated fraction to the inhibitory effect was negligible, Considering growth parameters’dependence on undissociated sorbic acid concentration a mathematical model of microbial growth in treated beef was derived, which could be used to predict product shelf‐life.
Effect of Heating Temperature and Muscle Type on Porcine Muscle Extracts as Determined by Reverse Phase High Performance Liquid Chromatography
Authors: McCORMICK R.J. , KROPF D.H. , REECK G.R. , HUNT M.C. , KASTNER C.L. 
Published: August 2006

ABSTRACTSamples from porcine longissimus muscles were heated to temperatures ranging from 40–80°C to reach endpoint temperatures (0 min) or held at endpoint temperature for 30 min. Proteins in water‐soluble extracts of these samples were separated and quantified by reverse phase high performance liquid chromatography (RP‐HPLC). After heating to 60°C for 0 min or to 55°C and holding for 30 min, lactate dehydrogenase (LDH), pyruvate kinase (PK) and myoglobin appeared to comprise the bulk of the remaining soluble protein. RP‐HPLC analysis of water soluble extracts from longissimus dorsi, serratus ventralis and psoas major muscles from barrows and sows indicated differences in proportions of LDH and myoglobin.
Consumer Acceptability and Color of Deep‐Fried Fish Coated with Wheat or Corn Distillers’Dried Grains with Solubles (DDGS)
Authors: RASCO BARBARA A. , DOWNEY SHARON E. , DONG FAYE M. , OSTRANDER JOYCE 
Published: August 2006

ABSTRACTDistillers’dried grains with solubles (DDGS) from hard red wheat, soft white wheat and corn were used at a substitution level of 25% by weight for all‐purpose flour in a conventional batter mix for fried fish. Fried fish nuggets (Alaskan pollock) prepared with a 25% DDGS batter either with or without a Japanese‐style Panko breading were evaluated by a consumer panel (N = 2,546) for acceptability. All experimental products were rated as acceptable. There were no significant differences among the ratings of the products coated with batter only. However, products coated with batter and then with Panko breading were rated differently: the corn DDGS coated sample was rated higher than the control, while the white and red wheat DDGS coated samples received the lowest ratings. International color measurements of the dry batter mixes and the fried fish nuggets containing DDGS were darker than the controls.
Effects of Processing on Curd Yield and Nutrient Composition of Rapid Hydration Hydrothermal Cooking and Traditionally Processed Soymilk and Soybean Curd
Authors: MISKOVSKY ANNA , STONE MARTHA B. 
Published: August 2006

ABSTRACTSoymilk processed by the Rapid Hydration Hydrothermal Cooking (RHHTC) method had higher thiamin and protein when compared to traditionally extracted soymilk (P<0.0001). Traditionally processed soybean curd had higher protein (P < 0.0001) and fat (P < 0.001) while carbohydrate and ash were lower (P<0.0001) when compared to RHHTC produced soybean curd. Variation in amino acid compositions occurred in soymilks and soybean curds. RHHTC‐produced soybean curd had greater curd yields than traditionally produced soybean curd.
Compositional Analysis of Oil Samples Implicated in the Spanish Toxic Oil Syndrome
Authors: BERNERT JOHN T. , KILBOURNE EDWIN M. , AKINS JAMES R. , DE LA PAZ MANUEL POSADA , MEREDITH NANCY K. , BORDA IGNACIO ABAITUA , WAGES SHERRY 
Published: August 2006

ABSTRACTA selected group of 195 oils from the Spanish “Toxic Oil” Syndrome (TOS) epidemic including 29 high‐probability “case” and 64 “control” oils were examined to investigate the relationship between oil composition and the risk of TOS. As indicated by fatty acid and sterol patterns, the presence of rapeseed oil was significantly more prevalent in the case than in the control oils, but fatty acid anilides were the most useful markers of case‐related samples. Anilides were detected in 62% of case oils and at lower concentrations in 23% of the control samples. The ratios of individual anilides were quite constant in these oils and most consistent with their formation in the original (undiluted) rapeseed oil.
Interfacial Composition of Sodium Caseinate Emulsions
Authors: ROBSON ELIZABETH W. , DALGLEISH DOUGLAS G. 
Published: August 2006

ABSTRACTOil‐in‐water emulsions stabilized by sodium caseinate were prepared and diluted with water or solutions of αsl‐ or β‐casein. The emulsions were aged for 24 hr and the composition of the aqueous phase (and hence of the surface) was determined using Fast Protein Liquid Chromatography. There was no distinct preference for either αsl‐ or β‐casein at the surface during homogenization, but on aging, β‐casein replaced some, but not all, of the surface αsl‐casein. The exchange was stoichiometric, unless the initial surface concentration was low, in which case extra adsorption occurred to achieve a protein load of ‐ 1.2 mg m‐2. Build up of multilayers was not observed.