bluuebunny/crossref_metadata_2025_split huggingface dataset:
Edible Antimicrobial Films Based on Chitosan Matrix
Authors: Coma V. , Martial‐Gros A. , Garreau S. , Copinet A. , Salin F. , Deschamps A. 
Published: July 2006

ABSTRACT: :Edible chitosan coatings showed anti‐Listeria monocytogenes effect evaluated by numeration and epifluorescence methods, imparting a strong localized functional effect at the food surface by active packaging. The use of film‐forming solution in culture liquid medium showed a known flocculant phenomenon combined with bactericidal activity, keeping 20% of the initial microbial charge as viable cells in flocculant, which could develop subsequently. However, chitosan film showed 100% of L. monocytogenes inhibition for at least 8 d, completed by bactericidal activity measured by epifluorescence assays. A decrease in antibactericidal effect with time was obtained, most probably due to a decreasing availability of amino‐groups of chitosan. Latter results were validated on Emmental cheese samples using L. innocua as model strain because of its nonpathogenicity.
Studies and Biological Assays in Corn Tortillas Made From Fresh Masa Prepared by Extrusion and Nixtamalization Processes
Authors: Martínez‐Flores H.E. , Martíanez‐Bustos F. , Figueroa J.D.C. , González‐Hernández J. 
Published: July 2006

ABSTRACT: :The nutritional composition and protein efficiency ratio (PER) of raw corn meal and of tortillas prepared by extrusion and nixtamalization processes were determined. Rats were fed with diets containing unprocessed raw corn meal (RCM), tortillas prepared from extruded fresh masa without lime (ET), tortillas made from extruded fresh masa with 0.25% lime content (ETWL), and tortillas made with the traditional nixtamalization method (NT). The ETWL had higher protein (8.50%) and dietary fiber (14.52%) contents than did the NT (8.15% protein and 7.39% dietary fiber). The PER value of the ETWL diet was 14.65% higher (P ≤ 0.05) than that of the RCM diet and equivalent to that of the NT diet.
Effect of Cooking on the Crispness of Cassava Chips
Authors: Grizotto R. , De Menezes H. C. 
Published: July 2006

ABSTRACT: :Technology for the production of edible cassava chips was studied, using pretreatments such as cooking and partial drying to improve chip crispness. Different cassava varieties and types of cooking, such as boiling water and steam, were also investigated. The effects of such treatments were evaluated on chip friability criteria by using the Texture Analyzer TA.XT2, as well as affective tests for sensorial measurement. A significant correlation (‐0.90592; p≤ 0.05) was found between friability and sensory acceptance of chips from the cassava variety “IAC Mantiqueira.” The absence of correlation (‐0.66069; p < 0.05) for the variety “IAC 576.70” was considered highly positive, since the chips were sensorially accepted despite their high friability values.
Sensory Characteristics and Instrumental Texture Attributes of Abalones, Haliotis Fulgens and Cracherodii
Authors: Sanchez‐Brambila G. Y. , Lyon B. G. , Huang Y. W. , Lyon C. E. , Gates K. W. 
Published: July 2006

ABSTRACT: :Tenderization treatments of black abalone (Haliotis cracherodii) were conducted using papain solutions (0.25% or 0.50%) with tumbling (10 or 20 min) prior to canning. The treated adductor and opercular (foot) muscle were evaluated by sensory and instrumental methods and compared to untreated black abalone, to untreated blue abalone (H. fulgens) and to commercially canned blue abalone. Treatment with papain did not significantly alter the texture of the abalone but did increase metallic and bitter character notes, possibly by releasing amino acids on protein degradation. Instrumental texture measurements correlated with sensory texture measurements and may aid in the establishment of quality parameters for canned abalone.
Modeling of Calcium Chloride and Pectin Methylesterase Prefreezing Treatments of Strawberries and Jams
Authors: Suutarinen J. , Honkapää K. , Heiniö R.‐L. , Mustranta A. , Liukkonen‐Lilja H. , Mokkila M. 
Published: July 2006

ABSTRACT: :Different calcium chloride (CaCl2) and pectin methylesterase (PME) prefreezing treatments in a vacuum were used to clarify the most effective prefreezing factors for strawberries and traditional jams. Fractional factorial design and modeling were used. CaCl2 had the greatest effect on the majority of the 15 studied responses (p < 0.001). The pretreatment time should be short (about 5 to 10 min), the temperature low (less than 20 °C), the vacuum level high (pressure less than 10 kPa), the CaCl2 concentration moderate (about 1%) and the dosage of PME comparatively low (about 50 to 100 nkat/g) in order to yield high quality frozen strawberries for jam making.
Effects of Processing on Dextrin, Total Starch, Dietary Fiber and Starch Digestibility in Infant Cereals
Authors: Bernal M. J. , Periago M. J. , Ros G. 
Published: July 2006

ABSTRACT: :This study was conducted to determinate the effect of industrial processing on the carbohydrates composition and in vitro starch digestibility in 4 varieties of infant cereals, 2 gluten‐free (Growth, and Rice and carrots) and 2 with gluten (Mixed cereals, and Wheat). Samples were obtained at 4 processing stages (raw, roasted, film and commercial product) and total starch (TS), free glucose (FG), dextrin, amylose, and total dietary fiber (TDF) contents were evaluated. Industrial processing caused a significant decreased in TS and amylose and a significant increase in dextrin. Infant cereals showed a higher in vitro starch digestibility index than white bread (used as a reference), being fully hydrolyzed in‐between 60 to 90 min of assay. It can be concluded that regarding the source of cereal used for the manufacture, the enzymatic processing ensure a complete digestion of starch and so the glucose availability for infant nutrition, while TDF may influence colonic events without affecting glucose absorption.
Trypsin Inhibitor Activity In Vitro Digestibility and Sensory Quality of Meat‐Like Yuba Products as Affected by Processing
Authors: Su G. , Chang K. C. 
Published: July 2006

ABSTRACT: :Soybeans (Glycine max) were soaked and ground to obtain soymilk. The soymilk was cooked in an open tank and held at 85 to 90 deg;C. Yuba films were picked up in 20 min intervals and dried for 20 min. Yuba films were soaked in chicken‐flavor solutions (25% and 35%), and baking soda (BS) solutions (0%, 1%, 2%, and 3% BS), and cooked at 100 °C for 30 min, 60 min, and 90 min. TIA decreased (p < 0.05) with the increase of heating time and BS concentration. In vitro protein digestibility (IVPD) decreased with heating time and BS concentration (p < 0.05). Sensory characteristics were affected by flavor concentration. By using 0% BS, 25% of the chicken flavor concentration, and a short heating time method, meat‐like products with low TIA, high IVPD, and good sensory characteristics were obtained.
Instrumental and Consumer Evaluation of Beef Patties Extended with Extrusion‐Textured Whey Proteins
Authors: Hale A. B. , Carpenter C. E. , Walsh M. K. 
Published: July 2006

ABSTRACT: :We extruded a dry mix of 2 parts whey protein concentrate (80% protein) and 1 part cornstarch using water, 0.1 N HCl, or 0.2 M NaOH as the liquid, or adding calcium (1.69% w/w) to the dry mix with water as the liquid. The functionality and acceptability of textured whey protein (TWP) extrudates was determined. Ground beef patties containing up to 40% (w/w) of hydrated TWP extrudates made with base (TWPbase) were as acceptable to a consumer panel as all beef patties. Additionally, patties containing 40% (w/w) TWPbase incurred less cook loss and less diameter reduction after cooking, but were less cohesive than all beef patties.
Inhibition of Three Pathogens on Bologna and Summer Sausage Using Antimicrobial Edible Films
Authors: Cagri A. , Ustunol Z. , Ryser E.T. 
Published: July 2006

ABSTRACTWhey protein isolate (WPI) films (pH 5.2) containing 0.5 to 1.0% p‐aminobenzoic acid (PABA) and/or sorbic acid (SA) were assessed for antimicrobial and mechanical properties while in contact with sliced bologna and summer sausage that were inoculated withListeria monocytogenes, Escherichia coliO157:H7, andSalmonella entericasubsp.entericaserovar Typhimurium DT104. WPI films containing SA or PABA decreasedL. monocytogenes, E. coli, andS.Typhimurium populations by 3.4 to 4.1,3.1 to 3.6, and 3.1 to 4.1 logs, respectively, on both products after 21 d at 4 °C. Background flora was inhibited compared with controls. Film tensile strength decreased while % elongation remained unchanged following 72 h of product contact.
Conformational Role of Xanthan Gum in its Interaction with Guar Gum
Authors: Wang F. , Wang Y.J. , Sun Z. 
Published: July 2006

ABSTRACT: :Ubbelohde viscometry, texture analysis, and centrifugation were used to investigate the effects of chain conformational changes of xanthan or deacetylated xanthan gum on its interaction with guar gum. Guar gum was not effective in denaturing xanthan gum when the xanthan helical structure was stabilized by salt. The intrinsic viscosities of deacetylated xanthan and guar blends were higher than those calculated from the weight averages of the 2. Conformational change was not observed for deacetylated xanthan, presuming deacetylated xanthan was in the exact conformation for guar to bind so that the most stable heterotypic structure between deacetylated xanthan and guar was formed directly, thus the strongest interaction was observed between deacetylated xanthan and guar.
Estimating the Frequency of Future High Microbial Counts in Records with an Actual or Potential Trend or Periodicity
Authors: Corradini M.G. , Engel R. , Normand M.D. , Peleg M. 
Published: July 2006

ABSTRACTMicrobial counts records from 2 food plants, showing irregular fluctuating patterns and an apparent trend or periodicity were converted into a series of ratios, Yn= Nn/Nn‐1 where Nn is the ntk count and Nn‐1 its predecessor. The distribution of these ratios was described by the logLaplace and lognormal distribution functions, calculated by the method of moments and maximum likelihood estimation. These distributions were used to estimate the probability that a count will exceed its predecessor by given ratios. The estimates obtained with both distribution functions were in reasonable agreement with the actual values observed in fresh data, indicating that the probability of future events can be estimated from records with or without a trend or periodicity.
Collagen as the Major Edible Component of Sea Cucumber (Stichopus japonicus)
Authors: Saito M. , Kunisaki N. , Urano N. , Kimura S. 
Published: July 2006

ABSTRACT:The body wall collagen of an edible sea cucumber, Stichopus japonicus, was studied with respect to its chemical composition and subunit structure. About 70% of the total body wall protein was accounted for by highly insoluble collagen fibers. The disaggregation with β‐mercaptoethanol, 0.1 M NaOH treatment, and limited pepsin digestion of these collagen fibers resulted in complete solubilization. The solubilized collagen was isolated and characterized; it had 2 distinct subunits, αl and α2, which formed (α1)2α2 heterotrimers and was rich in glutamic acid when compared with other fibrillar collagens. The unique textural properties of cooked sea cucumber seem to be due to thermal denaturation of the insoluble collagen fibers.
Isolation of Anticomplementary Substances from Cucurbita Moschata Duch
Authors: Yang J.O. , Oh S.R. , Lee H.K. , Kim C.J. , Song K.B. 
Published: July 2006

ABSTRACTChloroform and ethyl acetate extracts of the edible part of Cucurbita moschata Duch, which is commonly used as an oriental medicine as well as a popular food source, showed significant anticomplementary activities on the classical pathway of the complement system. Bioassay‐guided chromatographic separation using silica gel, Sephadex LH‐20, octadecyl silica gel, thin layer chromatography, and high performance liquid chromatography was performed to isolate the anticomplementary substances. Among the isolated substances, apigenin, phytosterols, and mixture of fatty acids, which were identified by nuclear magnetic resonance and gas chromatography‐mass spectrometry, presented the strongest activities. Especially, phytosterols and mixture of saturated fatty acids isolated from the ethyl acetate extracts had 0.74 and 0.67 mg/ml as IC50, respectively, indicating that the ethyl acetate extraction is the best way to isolate the anticomplementary substances from Cucurbita moschata Duch.
Effects of Variety and Crop Year on Tocopherols in Pecans
Authors: Chun J. , Lee J. , Ye L. , Eitenmiller R.R. 
Published: July 2006

ABSTRACTAlpha‐, beta‐, gamma‐, and delta‐tocopherols (α‐, β‐, γ‐ and δ‐T) were quantified in pecans (seedlings, Desirable, Stuart and Schley) of 2 crop year by using a direct extraction method coupled with normal‐phase HPLC. % recoveries of the assay were about 98, 92, 97, and 97 for α‐, β‐, γ‐ and δ‐T, respectively. Accuracy was excellent with low % CVs for all tocopherols. Overall precision was good except for δ‐T, which was not resolved from an unidentified interference. There were significant differences in tocopherol contents among cultivars (p < 0.05). No significant difference was observed in α‐TE (tocopherol equivalent) between 1998 and 1999 crop year for Stuart and Schley (p > 0.05), but α‐TE content of Desirable and seedling did vary (p < 0.05). γ‐T was the predominant tocopherol for all pecan samples ranging from 20.1 to 29.3 mg/100 g. α‐, β‐, and δ‐T occurred in low levels. Tocotrienols were not present. α‐TE ranged from 3.3 to 4.2 in the different cultivars.
Reduction of Carcinogenic N‐Nitrosamines and Residual Nitrite in Model System Sausage by Irradiation
Authors: Ahn H. J. , Kim J. H. , Jo C. , Lee C. H. , Byun M. W. 
Published: July 2006

ABSTRACTGamma irradiation was used to reduce the N‐nitrosamines and residual nitrite in model system sausage during storage. Aerobic or vacuum packaged sausage was irradiated at 0, 5,10, 20, and 30 kGy. The residual nitrite levels were significantly reduced by gamma irradiation, and, in vacuum packaging, the reduction was dose dependent. The N‐nitrosodimethylamine of the sausage irradiated at 10 kGy or above reduced in aerobic packaging, while a dose of 20 kGy was needed in vacuum packaging. The N‐nitrosopyrrolidine reduction was found at 20 and 30 kGy‐irradiation. Results indicated that high dose irradiation (> 10 kGy) was needed to reduce the carcinogenic N‐nitrosamine and nitrite levels in pork sausage during storage.
Sealing and Storage Position Effects on Wine Evolution
Authors: Mas A. , Puig J. , Lladoa N. , Zamora F. 
Published: July 2006

ABSTRACTSealing system and bottle storage position effects on the evolution of white and red wines were analyzed. The sealing systems were natural‐cork stopper, colmated‐cork stopper, agglomerated‐cork stopper, polyurethane‐powdered‐cork (PPC) stopper, plastic stopper, and metal screw‐top. Chemical analysis and sensory analysis showed that wine is better preserved when the bottles are kept horizontally. The sealing systems that allowed the most suitable evolution were the natural‐cork stopper, the colmated‐cork stopper, and the PPC stopper. The agglomerated cork produced faster wine oxidation when the bottles were kept vertically. The plastic cork and the screw‐top allowed oxidation in the wine more quickly than the other systems.
Viscoelastic Behavior of Commercially Processed Soy Isolate Pastes During Heating and Cooling
Authors: Luck P.J. , Lanier T.C. , Daubert C.R. , Kwanyuen P. 
Published: July 2006

ABSTRACTThe viscoelastic properties of soy isolate dispersions of Prolina and Brim cultivars, commercially processed, were compared during heating and cooling utilizing small deformation rheology. All isolates formed gels upon hydration. Heating to 90 °C yielded less rigid gels, as evidenced by a decreasing G'. Holding at 90 °C induced an increase in G' for Brim isolate, possibly as a result of increased hydrophobic and/or covalent bonding. Cooling to 25 °C generated a G' increase above initial levels for both cultivars, likely due to enhanced intermolecular hydrogen bonding. Mechanical spectra at 25 °C before and after heating, and at 90 °C before and after holding, confirmed these observations. A lower G' was consistently exhibited by Prolina gels throughout testing.
Effects of Granule Size and Size Distribution on Rheological Behavior of Chemically Modified Potato Starch
Authors: Morikawa K. , Nishinari K. 
Published: July 2006

ABSTRACTThe effects of granule size and size distribution on rheological behavior of hydroxypropylated and phosphate cross‐linked potato starch (HPS) were studied by steady and dynamic viscoelasticity measurements. The rheological behavior of starch dispersions was strongly influenced by granule size and granule‐to‐granule interaction. Average granule size of HPS dispersion at high concentration was smaller than that at low concentration. Time dependence of viscosity was quite different depending on shear rate; thixotropy at low shear rates and antithixotropy at high shear rates. At higher concentrations, HPS dispersion showed a non‐Newtonian behavior, and it tended to a Newtonian behavior when concentration was lowered. Yield stress and creep recovery of HPS dispersion at higher concentrations was more pronounced than those at lower concentrations.
Thermal Stability and Kinetic Study on Thermal Decomposition of Commercial Edible Oils by Thermogravimetry
Authors: Santos J.C.O. , Dos Santos I.M.G. , De Souza A.G. , Prasad S. , dos Santos A.V. 
Published: July 2006

ABSTRACTThermal stability and kinetic parameters of commercial edible oils were investigated by non‐isothermal thermogravimetry/derivative thermogravimetry (TG/DTG). Kinetic parameters were calculated by integral and approximation methods. Results obtained indicated that these parameters were dependent on composition of fatty acids, being influenced by the presence of natural and artificial antioxidants. According to the thermogravimetric curves, the following thermal stability sequence was suggested: corn > sunflower > soybean > rice > soybean + olive > sunflower + olive > canola > olive; while the activation energy indicated the following stability order: sunflower > corn > soybean > rice > soybean + olive > canola > sunflower + olive > olive.
Growth Inhibitory Effect of Chicken Egg Yolk Antibody (IgY) onEscherichia coliO157:H7
Authors: Sunwoo H.H. , Lee E.N. , Menninen K. , Suresh M.R. , Sim J.S. 
Published: July 2006

ABSTRACTEscherichia coliO157:H7‐specific antibodies (immunoglobulin Y [IgY]) were isolated by the water‐dilution method from the egg yolk of chickens that were immunized withE. coliO157:H7 whole cells. The specific‐binding activity of IgY againstE. coliO157:H7 as determined by the enzyme immuno assay showed high levels of activity against bacterial whole cells. IgY binding activity was further demonstrated to have an inhibitory effect onE. coliO157:H7 growth in a liquid medium. The antibacterial function of IgY appeared to result from the interaction of IgY with surface components ofE. coliO157:H7, as proven from observation of immunofluorescence and immunoelectron microscopy.
Linoleic acid Isomerase Activity in Enzyme Extracts from Lactobacillus Acidophilus and Propionibacterium Freudenreichii ssp. Shermanii
Authors: Lin T.Y. , Lin C.W. , Wang Y.J. 
Published: July 2006

ABSTRACTEnzyme extracts from Lactobacillus acidophilus (CCRC14079) and Propionibacterium freudenreichii ssp. shermanii (CCRC11076) were reacted with linoleic acid at 50 °C for 10 min at pH 5, 6, 7, and 8, and the levels of conjugated linoleic acid (CLA) formation were determined by high performance liquid chromatography. CLA formations were observed in all the reactions catalyzed by the retentates using ultrafiltration membranes with 100 kDa nominal molecular weight cutoff, indicating the presence of the activity of linoleic acid isomerase with nominal molecular weight higher than 100 kDa in the retentates from two cultures. More CLA was formed at pH 5 of L. acidophilus treatment and t10c12, c11t13, and c9t11 CLA were 3 major CLA isomers produced. Results demonstrate a potential for CLA production through linoleic acid isomerase.
Predicting Consumer Acceptance Ratings of Cracker‐coated and Roasted Peanuts from Descriptive Analysis and Hexanal Measurements
Authors: Grosso N.R. , Resurreccion A.V.A. 
Published: July 2006

ABSTRACTA consumer test, descriptive analysis, and hexanal measurements were performed in cracker‐coated peanuts (CCP) and roasted peanuts (RP) to determine the cut‐off point for acceptability of stored CCP and RP. Regression analysis showed that roasted peanutty, oxidized and painty flavors and hexanal content were good predictors (R2≥ 0.70) of overall acceptance and flavor ratings. A hexanal content higher than 5.39 μg/g in CCP and 7.40 μg/g in RP, and/or an oxidized flavor intensity higher than 27.4 in CCP and 36.2 in RP is expected to have a product unacceptable to consumers (overall acceptance of 5 or lower). These values can likewise be used to determine the endpoint of shelf life of the products.
Modified Atmosphere Packaging of Fennel
Authors: Artés F. , Escalona V.H. , Artés‐Hdez F. 
Published: July 2006

ABSTRACTFennel was washed on the butt‐end cut with ascorbic (1%) and citric (5%) acids and packed in polypropylene (PP) baskets sealed with PP film to generate a modified atmosphere. As a control, perforated PP was used. Storage conditions were 14 d at 0 °C followed by 4 d in air at 15 °C. Chemical and sensory quality attributes were monitored. No browning of external leaves developed. Modified atmosphere of 16 to 17% O2 and 3 to 4% CO2 was able to inhibit browning of the butt‐end cut, the main factor for keeping quality of fennel, but treatments with antioxidants did not. In all treatments, green color and firmness decreased, although under modified atmosphere the best results for keeping fennel quality were found.
Development and Sensory Analysis of a Textured Whey Protein Meatless Patty
Authors: Taylor B.J. , Walsh M.K. 
Published: July 2006

ABSTRACTWhey protein concentrate (WPC, 80% protein) was textured using thermoplastic extrusion to produce textured whey protein (TWP). Binding agents were investigated for their usefulness in the formation of a TWP meatless patty. Sensory analysis of 2 TWP patty formulations and a commercially available textured vegetable protein (TVP) patty was performed. Patties were evaluated on appearance, texture, flavor, aftertaste and overall acceptance. There were no significant differences among the appearance and texture of the 3 patties, whereas the flavor, aftertaste and overall acceptance were significantly different. Sensory analysis demonstrated that TWP patties were as acceptable as the commercial TVP patty.
Modified Spore Inoculation Method for Thermal‐Process Verification of Pinto Beans and Green Beans Canned in Two Large Reusable Containers
Authors: McGlynn W.G. , Davis D.R. , Johnson M.G. , Crandall P.G. 
Published: July 2006

ABSTRACT:As an alternative to standard metal cans, 2 large, reusable containers with volumetric capacities 3.6 to 3.8 times larger than a standard #10 can were constructed of nickel‐plated steel. Process times and cold point determinations were previously determined using mathematical approximations of heat‐penetration data. It was necessary to verify the adequacy of these process times using inoculated containers. Because it was impractical to use traditional inoculated can procedures, a modification was developed using spores of Clostridium sporogenes PA3679 immobilized in alginate beads contained in brass tubes. Adequacy of the calculated thermal processes was demonstrated; no viable anaerobic spores survived in the inoculated packs.