bluuebunny/crossref_metadata_2025_split huggingface dataset:
Hyperfiltration of Tomato Juice during Long Term High Temperature Testing
Authors: MERLO C. A. , ROSE W. W. , PEDERSEN L. D. , WHITE E. M. 
Published: August 2006

ABSTRACTA tubular hyperfiltration membrane system was studied with tomato juice in a recirculation mode. Two aromatic polyamide thin film composite membranes (ZF 99) (1.3 m2) were examined. After 52 hr of operation with tomato juice one membrane exhibited a flux of 39.7 Lm−2hr−1 (72°C, 55.2 bar). Another membrane, after 717 hr, gave a flux of 41 Lm−2hr−1 (78°C, 41.4 bar) and natural tomato soluble solids (NTSS) rejection of 94 to >98%.
Reduction of Bitterness and Tartness in Grapefruit Juice with Florisil
Authors: BARMORE CHARLES R. , FISHER JAMES F. , FELLERS PAUL J. , ROUSEFF RUSSELL L. 
Published: August 2006

ABSTRACTTreatment of commercial grapefruit juice with Florisil (activated magnesium silicate) simultaneously reduced the content of citric acid and the bitter compounds limonin and naringin. Ascorbic acid concentration and °Brix (total soluble solids) were not altered by the Florisil treatment. Experienced taste panelists were able to differentiate between the nontreated and Florisil‐treated juice on the basis of bitterness and tartness (acidity). The panelists indicated a preference for the Florisil‐treated juice.
Chemical and Microbial Characterization of Citrus Oil‐Mill Effluent
Authors: PARISH M.E. , BRADDOCK R.J. , GRAUMLICH T.R. 
Published: August 2006

ABSTRACTThe aqueous discharge produced by centrifuges in a citrus peel‐oil recovery system was chemically and microbially characterized. The discharge contained 3.82 °Brix, 2.60% sugars, 0.28% recoverable oil, and a BOD of 22,600 mg/L. Minerals in ppm included K(604), Na(248), Fe(185), and Ca(105). Citric and malic were the major acids, 0.78 and 0.31 mg/mL, respectively. Concentration ratios of sugars were 3.6:1.7:1 for sucrose:glucose:fructose. Aerobic plate counts were 7.3 × 107 colony forming units (cfu) per mL while indogenous yeast and mold counts were 1.8 × 105 cfu/mL. Four yeasts isolated from the effluent were presumptively identified as members of the genus Saccharomyces.
Interaction of Solutes with Raw Starch during Desorption as shown by Water Retention
Authors: CHINACHOTI PAVINEE , STEINBERG M. P. 
Published: August 2006

ABSTRACTThe objective was to study interaction of salt and sucrose with raw starch as determined from water retention at a given aw. NaCI‐starch mixtures were 5:95, 10:90, 15:85, and 25:75. Sucrose‐starch mixtures were 1:9, 2:8, 1:1, and 9:1. Equilibration was against salt slushes over the water activity range 0.33 to 0.97. At each aw, as the solute concentration increased above zero, the amount of interacted solute rose to a maximum and then, in contrast to previous findings with protein, declined to zero. For each solute, saturation aw showed the highest amount of interaction at any solute concentration; the interaction decreased with increasing aw. At maximum, 87.2% of total NaCl and 56.3% of the total sucrose interacted with starch. These desorption data showed less interaction than previously found for absorption.
Crystallinity of Sucrose by X‐ray Diffraction as Influenced by Absorption versus Desorption, Waxy Maize Starch Content, and Water Activity
Authors: CHINACHOTI PAVINEE , STEINBERG M. P. 
Published: August 2006

ABSTRACTCrystallinity of sucrose in a mixture with waxy maize starch as affected by absorption and desorption in the range 0.33 to 0.97 aw was studied by X‐ray diffraction. Ratio of sucrose to starch peak areas was linear with weight ratios as expected. Sucrose crystallinity as determined by X‐ray diffraction was found to be in excellent agreement with that calculated from sorption data. Sucrose in a mixture equilibrated by absorption to 0.33 and 0.75 aw was about 80% crystalline. On absorption to 0.84 aw, the mixture showed sucrose crystallinity reduced to 50%. However, on desorption to 0.33–0.84 aw, the sucrose crystallinity was reduced to zero regardless of sucrose content.
Correlation Between Oxidative Deterioration of Unsaturated Lipid and n‐Hexanal during Storage of Brown Rice
Authors: SHIN MYUNG GON , YOON SUK HOO , RHEE JOON SHICK , KWON TAI‐WAN 
Published: August 2006

ABSTRACTn‐Hexanal in the headspace over cooked brown rice stored at 5°C and 35°C for 0, 4, 8 and 12 months was determined by a gas chromatographic method using modified direct vapor injection. The off‐flavors of stored brown rice were evaluated by n‐hexanal and oxidized linoleic acid analysis. The amount of n‐hexanal was found to be linearly proportional to the amount of oxidized linoleic acid (correlation coefficient, 0.99). Therefore, the simple and rapid method of vapor injection gas chromatography can be used for determining n‐hexanal in the headspace vapor over cooked brown rice. Thus, the off‐flavor of the stored brown rice resulting from lipid oxidation can be detected indirectly.
Production and Nutritional Evaluation of High‐Protein Rice Flour
Authors: CHANG K.C. , LEE C.C. , BROWN G. 
Published: August 2006

ABSTRACTOptimal processing conditions for the production of high‐protein rice flour from two rice varieties were determined. Gelatinized rice flour slurry was treated with 0.25 mg α‐amylase per milliliter of slurry at 60°C for 90 min. The hydrolyzed starch was removed by centrifugation. The precipitated paste was then freeze‐dried to yield high‐protein rice flour which had 38% protein. The amino acid composition of the high‐protein rice flour was similar to that of the dehulled rice flour. The protein efficiency ratio of the high‐protein rice flour was 2.17. Supplementation with limiting amino acids, lysine and threonine, or with a laboratory‐prepared freeze‐dried soy isolate increased protein efficiency ratios above that of casein.
Antimicrobial Activity of Sucrose Fatty Acid Ester Emulsifiers
Authors: MARSHALL DOUGLAS L. , BULLERMAN LLOYD B. 
Published: August 2006

ABSTRACTSix sucrose esters substituted to different degrees with a mixture of fatty acids (palmitic and stearic) were examined for antimicrobial properties. Growth and acid production of several lactic acid bacteria and growth of Saccharomyces cerevisiae were not inhibited by 0.2% of the sucrose esters in the test medium. Antimycotic activity was detected against several mold species from Aspergillus, Penicillium, Cladosporium, and Alternaria. The least substituted sucrose ester was the most active in reducing mold growth. Reduction of mold growth ranged from 37 to 91% with this ester at a 1% concentration. Inhibitory activity did not appear to be influenced by changes in pH. Aflatoxin production by Aspergillus parasiticus was not affected by presence of 0.1% sucrose ester.
Detection of Salmonella by the Enzyme Immunoassay (EIA) Technique
Authors: D'AOUST J.‐Y. , SEWELL A.M. 
Published: August 2006

ABSTRACTThe MOPC 467 Bio‐Enzabead™ enzyme immunoassay (EIA) identified 335 (92.8%) of 361 Salmonella strains tested and gave false positive reactions with 5 (6.5%) of 77 strains of nonsalmonellae. Lack of specificity was particularly prominent with S. typhi but not restricted to any one of the 25 somatic groupings represented in this study. Four of the five false‐positive reactions were attributed to Citrobacter freundii. The EIA assay identified 27 (96%) of 28 naturally contaminated foods and produced 16 (25%) false positive reactions which were mainly associated with Citrobacter spp. Attempts at method brevity underlined the importance of M broth post‐enrichment and centrifugation for maximum method sensitivity and the inadequacy of EIA for detection of Salmonella in preenrichment and enrichment cultures.
Dialysis Cell for the In Vitro Measurement of Protein Digestibility
Authors: SAVOIE L. , GAUTHIER S. F. 
Published: August 2006

ABSTRACTA dialysis cell was devised to study in vitro digestion of proteins. The inner reaction vessel (surrounded by a tubular membrane with molecular weight cutoff of 1000) was fixed into a cylindrical outer compartment where buffer circulation was provided. The dimensions of compartments, membranes and buffer flow rate were determined with labelled amino acids in order to ensure the most efficient diffusion pattern. For the digestion assay, casein was first hydrolyzed with pepsin (pH 1.9) for 30 min. The mixture was then made alkaline (pH 7.5) and poured into the dialysis tube with pancreatin. Nitrogenous material collected with the sodium phosphate buffer was analyzed without further fractionation for the direct measurement of hydrolysis kinetic or of protein digestibility.
HPLC Analysis of Capsaicins and Simultaneous Determination of Capsaicins and Piperine by HPLC‐ECD and UV
Authors: CHIANG GRACE H. 
Published: August 2006

ABSTRACTA highly sensitive liquid chromatographic procedure with electrochemical detection (ECD) was developed to separate and quantitate major capsaicins, the pungent principles of red and green pepper. Although complete chromatographic separation of capsaicins from piperines was not achieved, electrochemical (EC) monitoring at 0.4V applied potential detected only the electroactive capsaicins. Ultraviolet (UV) monitoring at 340 nm detected only the strongly absorbing piperine. Thus, simultaneous determination of capsaicins and piperine were achieved by the applications of both EC and UV detections.
Shrinkage in Fish Muscle During Drying
Authors: BALABAN M. , PIGOTT G.M. 
Published: August 2006

ABSTRACTShrinkage of rectangular slabs of ocean perch (Sebastes marinus) in all three dimensions during air drying at 24.5°C, relative humidity 35% and velocity 35.6 m/min was determined. Percent change in dimensions with volume fraction of water was measured. It was observed that the dimension along the major axis of muscle fibers (length in this case) shrinks far less than the other two dimensions. Maximum shrinkage in length was 20%, while for width it was 50.5% and for thickness, 50.6%. At 95% confidence level, there was no significant difference between thickness and width shrinkage.
Role of Lean Tissue on the Formation of N‐Nitrosothiazolidine in Raw Bacon
Authors: FIDDLER WALTER , PENSABENE JOHN W. , GATES ROBERT A. 
Published: August 2006

ABSTRACTLean tissue, separated from whole bacon, was found to contain the precursors for N‐nitrosothiazolidine (NTHZ), a nitrosamine formed when cured meats are smoked during processing. Of the various treatments investigated, cure incorporation of sodium ascorbate and liquid smoke yielded the lowest NTHZ values.
Pressure‐Accelerated Changes in the Proteins of Muscle and Their Influence on Warner‐Bratzler Shear Values
Authors: MACFARLANE J. J. , MC KENZIE I. J. 
Published: August 2006

ABSTRACTThe effect on cold‐shortened post‐rigor beef semitendinosus muscle of pressure treatment at 150 MPa for 6 or 16 hr at 30°C or for 1 hr at 60°C, on the presumed proteolytic breakdown of myofibrillar proteins (as revealed using sodium dodecyl sulfate (SDS) gel electrophoresis) and on Warner‐Bratzler shear values, was studied. Production of a 145,000 dalton molecular weight component was much greater in the 30°C (for 6 hr or 16 hr) pressure treatments than in that at 60°C (for 1 hr). The pressure treatments at 30°C significantly decreased Warner‐Bratzler shear values but to a lesser extent than did pressure treatment at 60°C. Therefore, although the mechanism by which the 145,000 dalton molecular weight component is produced may be associated with a degree of tenderization of cold‐shortened muscle, it appears that another mechanism is primarily responsible for the tenderization achieved by pressure treatment at 60°C.
Changes in Tyramine during Chorizo‐Sausage Ripening
Authors: SANTOS‐BUELGA C. , PEÑA‐EGIDO M. J. , RIVAS‐GONZALO J. C. 
Published: August 2006

ABSTRACTThe changes in tyramine and several parameters (nitrite and nitrate content, pH value, dry matter, total nitrogen and fatty material) was followed during chorizo‐sausage ripening. Tyramine concentrations increased significantly during the fermentation stage and underwent small variations during the drying phase. A relationship between the contents of this amine and the pH of the sausage was observed.
Structural Characteristics of Protein Gels as Determined by an Ultrasound Imaging Technique
Authors: ACTON J.C. , CLAY D.L. , ROBINSON K.E. , DICK R.L. , ACTON W.C. 
Published: August 2006

ABSTRACTStructural density features of gels formed with gelatin, egg albumen, and poultry thigh natural actomyosin were determined with an ultrasound system equipped with a real time monitor, imager and photographic unit. Echo recordings of the acoustic impedance showed that all protein gels were similar in respect to structural density differential patterns. Increases in protein concentration increased the net area occupied by protein junctions and interlinks. The ultrasound imaging technique confirmed the aggregated junction, interlink and interstitial regions that are common features of protein gels.
Presumptive Identification of Stock Cultures and Food Isolates As Salmonella, Shigella, or Yersinia with the Enteric Pathogen Screen
Authors: BAILEY J. S. , COX N. A. 
Published: August 2006

ABSTRACTThe enteric pathogen screen (EPS) card designed for use with the Vitek Auto Microbic System (AMS) was evaluated with stock cultures and fresh isolates from ground beef, pork sausage, chicken and turkey to determine its effectiveness as a screen for Salmonella, Yersinia enterocolitica and Shigella. Each isolate was concurrently tested with the Micro‐ID test strip and the AMS Gram negative identification card to confirm its identification. The EPS accurately classified 115 of 125 (92%) of the stock cultures and 207 of 212 (97%) of the fresh food isolates. The EPS gives a rapid presumptive screen at a relatively low cost and as such is a viable alternative to conventional procedures.
Measurement of Provitamin A Carotenoids in Fresh and Canned Carrots and Green Peas
Authors: EDWARDS C. G. , LEE C. Y. 
Published: August 2006

ABSTRACTThe influence of thermal processing (canning) on the carotenoid content of carrots (Daucus carota) and green peas (Pisum sativum) was investigated. Carotenoids extracted from fresh and canned vegetables were separated by column chromatography and quantified using spectrophotometric analysis. Canned canots and green peas had a higher carotenoid content than fresh samples. The apparent increase in canned carrots was mainly due to the loss of soluble solids into the brine during processing. However, the increase of carotenoids in canned green peas was due to the loss of carotenoids by enzymatic activity in fresh green peas during extraction procedures.
Effect of Salt and Phosphate on the Texture and Color Stability of Restructured Beef Steaks
Authors: LAMKEY J. W. , MANDIGO R. W. , CALKINS C. R. 
Published: August 2006

ABSTRACTThe effect of salt and phosphate on the textural and color properties of restructured beef steaks was investigated. Restructured steaks were manufactured from U.S. Choice beef chucks to contain one of four salt‐phosphate levels: 0.0%–0.0% (control); 0.5%–0.0%; 0.0%–0.5%; and 0.2%–0.2%, respectively. Salt and phosphate (0.2% each) decreased cooking loss and increased bind equal to phosphate (0.5%) alone. Phosphate reduced the amount of oxidation. All steaks decreased in redness over the period of frozen storage. The addition of phosphate to restructured beef steaks containing salt enhanced texture with no deterimental effects on color.
A Sensory Panel and Chemical Analysis of Certain Beef Chuck Muscles
Authors: PATERSON B. C. , PARRISH F. C. 
Published: August 2006

ABSTRACTSensory panel and Warner‐Bratzler Shear (WBS) values of nine muscles (biceps brachii, complexus, deep pectoral, infraspinatus, longissimus, rhomboideus, serratus ventralis, supraspinatus and triceps brachii) from the beef chuck. The deep pectoral, infraspinatus and rhomboideus were used to determine myofibril fragmentation index (MFI), and the infraspinatus and rhomboideus were used to study myofibrillar protein degradation. The infraspinatus was scored the most tender and palatable, and the rhomboideus was scored least tender and palatable. Greater protein degradation differences were observed in myofibrils isolated from the infraspinatus muscle than in those from the rhomboideus for the proteins titin, nebulin and troponin‐T.
Effect of Lipid‐Protein Interactions on Hydration Characteristics of Defatted Offal Protein Isolates
Authors: ARÊAS JOSÉ ALFREDO GOMES 
Published: August 2006

ABSTRACTWater‐protein interactions of rumen and lung protein isolates defatted by different solvents were studied by means of water sorption isotherms. Two isolation procedures were employed to obtain the isolates: (1) alkaline solubilization and isoelectric precipitation of proteins; and (2) SDS solubilization and FeCl3 precipitation of proteins. Water monolayer values of the protein fraction showed a marked dependence on the dielectric constant of the solvent used for lipid extraction. In lung isolates they increased up to a peak when solvents of intermediate polarity were employed whereas in rumen isolates they were initially constant, decreasing with increase of polarity of solvent. Affinity of water to protein support, showed a more complex pattern and was dramatically affected by the isolation procedure used.
Effects of Electrical Stimulation on Carcass Quality and Meat Palatability Traits of Charolais Crossbred Bulls and Steers
Authors: STIFFLER D. M. , GRIFFIN C. L. , SMITH G. C. , LUNT D. K. , SAVELL J. W. 
Published: August 2006

ABSTRACTForty‐four Charolais crossbred bulls and steers from a similar background and fed commercially were slaughtered and the right side of each carcass was electrically stimulated. Electrical stimulation reduced lean maturity scores (bulls and steers) and, for steers, lowered lean firmness scores (softer lean) and improved “heat‐ring” scores. Electrical stimulation significantly improved most tenderness measurements on steaks from young bulls, but was only effective in decreasing shear force values of steaks from steers. Electrical stimulation was more effective in improving the tenderness of steaks from bulls than those from steers.
Culture Effect on Ripening Characteristics and Rheological Behavior of Cheddar Cheese
Authors: AMANTEA G. F. , SKURA B. J. , NAKAI S. 
Published: August 2006

ABSTRACTSix defined strains of bacteriophage‐insensitive Streptococcus cremoris, grown in whey‐based starter media, were used over a period of 10 months to produce more than 2 million kg of Cheddar cheese on continuous cheesemaking equipment. Flavor development in this cheese was less than that in cheese made with conventional bulk starter. Proteolysis in the trichloracetic acid (TCA) soluble cheese fraction was less in cheese manufactured using S. cremoris compared to conventional bulk starter. Rheological properties were studied and the force‐compression curves related to the age, composition and pH of the cheese. Pattern recognition techniques were used to analyze the multivariate data. The texture was affected by the mechanical process, moisture content and yield point of the cheese. Casein proteolysis, age, culture type and firmness were the most discriminating variables affecting maturity.
Composition and Properties of Spherosil‐QMA Whey Protein Concentrate
Authors: BARKER C. M. , MORR C. V. 
Published: August 2006

ABSTRACTThe Spherosil‐QMA ion exchange process was used to prepare whey protein concentrate (WPC) from cheese whey. The process recovered about 64% of the proteins from whey as a 63% protein WPC. The WPC contained about 20.8% lactose, glucose, and galactose. The WPC proteins ranged in solubility from about 32–42% as a function of pH 3–7 and appeared to have undergone substantial denaturation by HPLC but not by palyacrylamide gel electrophoresis. The gelation properties of WPC were compared with those of commercial and ultrafiltration WPCs as a function of pH 3–7.5 and 0.0–0.15M NaCl and CaCl2. The WPC did not function well as egg replacer in model cake and custard formulations.
Effects of Carbonic Acid Dips and Packaging Films on the Shelflife of Fresh Fish Fillets
Authors: DANIELS J. A. , KRISHNAMURTHI R. , RIZVI S. S. H. 
Published: August 2006

ABSTRACTCarbonic acid and semi‐permeable packaging materials were investigated for their effect on shelflife of fresh fish. Cod fillets (Gadus morhua) were dipped in carbonic acid and then stored packaged and unpackaged at 2°C. Samples were evaluated for weight loss, surface pH, texture changes, surface microbial growth, headspace gas composition, and sensory characteristics of cooked flavor, odor, and appearance. Carbonic acid was capable of extending shelflife between 7 and 21 days; however, only at a quality level judged as fair to marginal by sensory evaluations. Low permeability packaging slowed bacterial growth and extended shelflife, but retained off‐odors and established low oxygen conditions which may present a risk from the growth of pathogenic organisms.
Using A New Measure To Define Shelf Life Of Fresh Whitefish
Authors: SHARP W. F. , NORBACK J. P. , STUIBER D. A. 
Published: August 2006

ABSTRACTAn acceptor set size measure was successfully employed to examine shelf life trade‐offs when fresh lake whitefish fillets (Coregonus clupeaformis) were dipped in 0.0, 2.5 or 5.0% (w/v) potassium sorbate, packaged in low, intermediate, or higher barrier bags, placed in 100% CO2 modified atmosphere packaging system and held under refrigeration at less than 3°C. When sorbate was varied, shifts in acceptor size indicated that fillets dipped in 5.0% sorbate had the longest shelf life, exceeding 14 days. No significant difference was found when film permeability was varied. For all barrier films, shelf life exceeded 15 days although the low barrier bag had smaller acceptor sizes.
In Vitro Estimation of the Potential Bioavailability of Calcium From Sea Mustard (Undaria pinnatifida), Milk, and Spinach Under Simulated Normal and Reduced Gastric Acid Conditions
Authors: KIM HYESOOK , ZEMEL MICHAEL B. 
Published: August 2006

ABSTRACTCalcium solubility from sea mustard was compared to that of spinach and milk in an in vitro digestive system with normal and reduced gastric acid concentrations. Aliquots of each were subjected to peptic and pancreatic digestions, and ionic and total soluble calcium levels were measured as indices of potential availability. Solubility of calcium from sea mustard was comparable to cow's milk and substantially higher than from spinach. A fifty percent reduction of HC1 in the gastric phase lowered calcium solubility by 90% for spinach, 20% for sea mustard, and by less than 7% for milk.
Enzymatic Conditions of an In Vitro Method to Study Protein Digestion
Authors: GAUTHIER S. F. , VACHON C. , SAVOIE L. 
Published: August 2006

ABSTRACTAn in vitro digestion method was proposed for studying protein digestion. Protein (casein) was submitted to peptic proteolysis in a closed system followed by hydrolysis with pancreatic enzymes in a “digestion cell” with continuous elimination of digested products by dialysis. The peptic digestion was performed with a pepsin source of high specific activity (3152 units/mg protein) with an enzyme:substrate (E:S) ratio of 1: 250. The second‐step of proteolysis was carried out with pancreatin for 6 hr at an E:S ratio of 1:25. A 10 mM sodium phosphate buffer, pH 7.5, was used as the circulating dialysis buffer.
Preparation, Evaluation and Analysis of a French‐Fry‐Type Product from Sweet Potatoes
Authors: WALTER W. M. , HOOVER M. W. 
Published: August 2006

ABSTRACTA French‐fry‐type product was prepared from ‘Jewel’ and ‘Centennial’ sweet potatoes. Samples were prepared from freshly harvested, cured, and stored, cured roots. The roots were peeled, sliced into strips and blanched in hot water. The blanched strips were partially dehydrated by one of five treatments and then frozen at −30°C. Frozen strips were fried in hot peanut oil and evaluated by a sensory panel. Strips prepared by dehydration in a hot air tunnel at 120°C for 5 min were favored by the sensory panel. Blanching removed significant amounts of dry matter and resulted in partial hydrolysis of the starch by endogenous enzymes. Sensory color scores were not affected by reducing sugar content. Sensory flavor scores were related to total sugar content.