bluuebunny/crossref_metadata_2025_split huggingface dataset:
Bitter Taste of Virgin Olive Oil: Correlation of Sensory Evaluation and Instrumental HPLC Analysis
Authors: GUTIÉRREZ F. , ALBI M.A. , PALMA R. , RIOS J.J. , OLÍAS J.M. 
Published: August 2006

ABSTRACTA method for the extraction by C18 columns and HPLC analysis of bitter components of virgin olive oils was developed. Factorial design showed the suitability of using two columns and three HPLC analyses per sample. An equation obtained by multiple regression analysis, related bitterness with the area of peaks, which explained 92% or variance.
Nutritional Quality and Sensory Acceptability of Akara Prepared from Germinated Tepary Beans
Authors: IDOURAINE A. , TINSLEY A. M. , WEBER C. W. 
Published: August 2006

ABSTRACTTepary beans, Phaseolus Acutifolius (ungerminatcd and germinated for 48 hr) were used to prepare akara. Cowpcas, ungerminated and germinated teparies, uncooked and cooked akara prepared from teparies and cowpeas were analyzed for proximate composition, amino acid (AA) profile, vitamin A, ascorbic acid and trypsin inhibitor activity (TIA). Proximate composition and AA profiles of ungerminated teparies and cowpeas were similar. Germination increased protein, vitamin A, and ascorbic acid by 12%, 56%, and 23‐fold, respectively. TIA decreased by 2.9% while AA profiles showed slight to no change. Frying lowered protein, vitamin A, ascorbic acid, and TIA by 7%, 35–40%, 75–82%, and 12.6–24.3%, respectively. Taste panels found no significant differences (P≤0.05) in color, texture or flavor among the products.
A Histological Basis for ‘Hard‐To‐Cook’ Phenomenon in Red Gram (Cajanus cajan) Cultivars
Authors: NARASIMHA H. V. , SRINIVAS T. , DESIKACHAR H. S. R. 
Published: August 2006

ABSTRACTSections of cotyledons (dhals) and leached starch granules in red gram (Cajanus cajan), were examined microscopically. The average expansion ratios of good cooking (GCD) and poor cooking (PCD) dhals were 1.8 and 1.4 for cotyledons, 2.4 and 2.0 for cells at 30 min cooking, and 6.5 and 5.5 for starch granules at 6 min cooking, respectively. Cells and starch granules of GCD dispersed freely and quickly into the medium while those of PCD tended to disperse slowly and remain in clusters. The variation in expansion, separation and clustering properties of cells and starch granules during cooking caused cookability differences of red gram cultivars.
Solubility, Emulsifying, and Foaming Properties of Rice Bran Protein Concentrates
Authors: BERA M. B. , MUKHERJEE R. K. 
Published: August 2006

ABSTRACTRice bran protein concentrates were prepared from full‐fat and defatted raw rice bran. Selected functional properties, viz. nitrogen solubility, emulsification properties, and foaming properties were measured over the pH range 2.0 to 10.5 and in three dispersion media including water, 0.1M NaCl (low salt) and 1.0M NaCl (high salt). Below and above the isoelectric pH (4.5) the nitrogen solubility increased. Higher pH enhanced the nitrogen solubility and, thereby, considerably improved the functional properties. In higher salt concentration, nitrogen solubility was reduced which also altered the properties of emulsification and foaming. Multiple regression analysis showed that pH was the primary determinant of nitrogen solubility, emulsification and foaming properties. Multiple regression models including pH, salt concentration and nitrogen solubility as independent variables were found to be more accurate in predicting other functional properties.
Partitioning and Absolute Flavor Threshold Interactions of Aliphatic and Aromatic Food Packaging Solvents in High‐Fat Cookies
Authors: HALEK G.W. , LEVINSON J.J. 
Published: August 2006

ABSTRACTPartition coefficients and absolute flavor thresholds were determined in high‐fat containing cookies for 11 organic compounds. They consisted of three structural and functional groups: three homologous aliphatic esters, four aromatic hydrocarbons, and four heterogeneous aliphatics. The two groups of structurally and functionally related compounds exhibited similar individual thresholds but the heterogeneous group gave widely different values. Mixtures of these compounds at subthreshold and threshold concentrations gave interactions that could be sorted into additive or independent categories according to group similarities. Application of numerical categorization formulas did not show consistent correspondence with word definitions of additivity or independence.
Structures and Properties of Sago Starches with Low and High Viscosities on Amylography
Authors: TAKEDA Y. , TAKEDA C. , SUZUKI A. , HIZUKURI S. 
Published: August 2006

ABSTRACTBoth amyloses and amylopectins from sago starches with low (280 BU, low‐v) and high (735 BU, high‐v) viscosities on amylography differed in molecular structures. The low‐v amylopectin (average chain length, c.I., 22) was a smaller molecule with a slightly higher amount of long chains than the high‐v amylopectin (c.I., 22). The number‐and weight‐average degrees of polymerization of the low‐v amylose were 2490 and 5090, respectively, which were half those of the high‐v amylose. The low‐v amylose had a lower molar fraction of branched molecules with a shorter inner chain length than the high‐v amylose, but both branched molecules had a similar number (17–19) of chains on the average. Both starch granules had the same crystalline type (Ca) and amylose content (24%).
Production and Size Distribution of Rice Maitodextrins Hydrolyzed from Milled Rice Flour using Heat‐Stable Alpha‐Amylase
Authors: GRIFFIN V.K. , BROOKS J.R. 
Published: August 2006

ABSTRACTMaltodextrins were produced from milled rice flour in a single‐step process using a heat‐stable α‐amylase preparation. The starting solids content was 30% (w/w), and processing temperatures and times were varied between 70–97°C and 15–75 min, respectively. Optimum liquefied starch yields, which accounted for virtually all of the starch present, were obtained at temperatures of 80°C and above, but reducing sugars and DE values were highest at 70°C. Low molecular weight saccharide concentrations (DP 1–10) were greatest at 80°C. Because processing at temperatures of 90–97°C resulted in decreased levels of reducing sugars and DP 1–10 concentrations without providing a substantial increase in solubilized starch yields, it was concluded that rice maltodextrins could be most effectively produced at a processing temperature of 80°C.
Appearance of a Kinetic Compensation Effect in the Acid‐Catalyzed Hydrolysis of Disaccharides
Authors: RHIM J.W. , NUNES R.V. , JONES V.A. , SWARTZEL K.R. 
Published: August 2006

ABSTRACTA kinetic compensation effect was observed for acid‐catalyzed hydrolysis of a series of disaccharides. Twelve data sets for acid hydrolysis of three disaccharides reported in the literature were analyzed and compensation parameters were determined. The results are well described by following empirical compensation expression: In ko= AEa+ B with A = 1.241 and B = ‐2.317. The isokinetic temperature calculated from this compensation relationship was 132.4°C which was located beyond experimental temperature ranges.
Effects of Connective Tissue on Algin Restructured Beef
Authors: ENSOR S.A. , SOFOS J.N. , SCHMIDT G.R. 
Published: August 2006

ABSTRACTDifferent levels of connective tissues were examined in algin/calcium gel restructured beef tenderloin, riblifter and foreshank products. Foreshank meat, which contained a high level of collagen (4.83%), formulated with algin/calcium gel ingredients, exhibited relatively strong bind in the raw and cooked state. Addition of 5–10% undenatured or 5% denatured connective tissue to algin/calcium restructured riblifter meat resulted in products of acceptable bind and sensory quality. However, beef riblifter formulations containing 10% added denatured connective tissue had greater (P<0.05) discoloration and lower (p<0.05) bind than the other added connective tissue plus algin/calcium treatments. Algin/calcium binder improves quality of restructured meat formulated with increased concentrations of connective tissue.
Malondialdehyde‐Nitrite Interactions in Meat and Model Systems
Authors: KOLODZIEJSKA ILONA , SKONIECZNY STANISLAW , RUBIN LEON J. 
Published: August 2006

ABSTRACTNitrite retarded formation of carbonyl compounds in meat when added before cooking, but had no effect after cooking and storage even though the 2‐thiobarbituric acid (TBA) number was very low due to reaction of malondialdehyde with nitrous acid. Although tripolyphosphate/ascorbate reacted similary preventing formation of carbonyl compounds, they had no effect on the TBA number when added after cooking. In a model system, nitrite reacted with malondialdehyde at pH 1.3 at room temperature. The percentage of reacting malondialdehyde decreased with higher pH and increased with nitrite concentration. The reaction of malondialdehyde with nitrite yielded high‐molecular‐weight products. Sulfanilamide prevented the reaction of malondialdehyde with nitrite, but only when added before nitrite.
Quality Attributes of Various Processed Meats from Pigs Treated with Porcine Somatotropin
Authors: PRUSA K.J. , SEBRANEK J.G. , LOVE J.A. , MILLER L.F. 
Published: August 2006

ABSTRACTCanadian‐style bacon, boneless ham and bacon were processed from pigs treated with one of five levels of porcine somatotropin (pSt) (0.00, 1.67, 3.33, 5.00 or 6.67 mg/day). Canadian‐style bacon and boneless ham from treated and untreated pigs did not differ in composition, processing yields, Warner‐Bratzler shear values or color of product stored 16 weeks. Trained sensory judges indicated no differences existed in tenderness, juiciness or cured flavor of boneless ham from the pSt treatment. Canadian‐style bacon from treated pigs was less tender than that from control pigs. Generally, pSt treatment had no detrimental effects on processing characteristics of the muscles studied.
Evaluation of the Physical, Chemical and Sensory Properties of Fermented Summer Sausage Made from High‐Oleate Pork
Authors: SHACKELFORD S. D. , MILLER M. F. , HAYDON K. D. , REAGAN J. O. 
Published: August 2006

ABSTRACTThe processing, visual and sensory characteristics of fermented summer sausage formulated with pork containing varying levels of oleic acid and either 15 or 25% fat was evaluated. Sausage made from the high‐oleic acid tissues received lower sensory panel scores for springiness, cohesiveness, texture and overall palatability (P < 0.05). However, low‐fat (15%) fermented summer sausages produced from the high‐oleate tissues were comparable to the control for sensory and visual characteristics.
Nonenzymic Catalysts of Lipid Oxidation in Mackerel Ordinary Muscle
Authors: DECKER ERIC A. , HULTIN HERBERT O. 
Published: August 2006

ABSTRACTLipid oxidation catalyzed by the &lt;5 kilodalton (KD) fraction of mackerel ordinary muscle was inhibited by ceruloplasmin and EDTA suggesting the involvement of metals. Removal of ascorbate from the soluble fraction of ordinary muscle decreased FeCl3‐stimulated lipid oxidation suggesting that ascorbate was capable of reducing metals in mackerel muscle. Components with spectral characteristics similar to hydrogen peroxide‐activated hemoproteins were detected in aged mackerel muscle. Stimulation of lipid oxidation by ascorbate and a > 150 KD fraction of ordinary muscle was inhibited by ceruloplasmin suggesting that iron was released from ferritin.
Lactose Crystallization in Skim Milk Powder Observed by Hydrodynamic Equilibria, Scanning Electron Microscopy and2H Nuclear Magnetic Resonance
Authors: LAI HSI‐MEI , SCHMIDT SHELLY J. 
Published: August 2006

ABSTRACTLactose crystallization in medium heat nonfat dry milk as a function of water activity (0.01 to 0.94 aw) and time (2 wk) at constant temperature (20°C) was investigated by changes in moisture during the equilibration period and scanning electron microscopy. Discontinuous sorption behavior observed at aw0.54 and above was ascribed to lactose undergoing a transition from the amorphous to the crystalline state. Scanning electron micrographs taken throughout the equilibration period revealed increasing lactose crystallization with time at and above aw0.54. Deuterium(2H) Nuclear Magnetic Resonance (NMR) spectroscopy was used to monitor the water mobility during the amorphous to crystalline state transition. Changes in water mobility were found to be directly related to the observed moisture changes and the transition of lactose from the amorphous to crystalline state.
Application of an Acid Urease to Wine: Determination of Trace Urea in Wine
Authors: FUJINAWA S. , TODOROKI H. , OHASHI N. , TODA J. , TERASAKI M. 
Published: August 2006

ABSTRACTAn improved method of urea detection having a sensitivity to 0.05 ppm, applicable to white wines, was developed by modifying Jansen's procedure. The urea concentration in many commercial bottled wines was found to be around 2 ppm. The method was utilized to the urea degradation by an acid urease which degraded naturally occurring urea of 0.5–2 ppm at the same reaction rate as that for the spiked urea of 30 ppm in the same white wine. Wine treatment with the acid urease also reduced ethyl carbamate formed by heating.
Determination of Hot‐Fill‐Hold‐Cool Process Specifications for Crushed Tomatoes
Authors: RODRIGO M. , MARTINEZ A. , SANCHIS J. , TRAMA J. , GINER V. 
Published: August 2006

ABSTRACTTo establish continuous process specifications for hot‐fill‐hold‐cool of crushed tomatoes, heat resistance parameters (D and Z) were determined for Bacillus coagulans (ATCC 8038) for a temperature range from 85°C to 108°C at two pH levels: 4.3 and 4.5. A required Integrated Sterilizing Value “IS110” of 1.56 min was calculated, given a value for D110 of 0.46 min for a product with a pH of 4.5. By a study of the inoculation of cans and of the distribution of residence times, 2.56 min was derived as the treatment holding period necessary to achieve the required IS110 value.
Modified Atmosphere Packaging of Fresh, “Ready‐to‐use” Grated Carrots in Polymeric Films
Authors: CARLIN F. , NGUYEN‐THE C. , HILBERT G. , CHAMBROY Y. 
Published: August 2006

ABSTRACT“Ready‐to‐use” grated carrots were packaged in different films (oxygen permeability from 950 to 22,000 cc/m2/day/atm at 25°C) and stored at 2, 6 or 10°C for 10 days. Gaseous atmosphere in packs and the following were monitored: lactic acid bacteria, yeast counts, exudate and potassium ion released, sugars, carotene, ethanol and lactic acid. The respiration rate of the packaged carrots was measured. Films with very low oxygen permeability resulted in anaerobic respiration, high leakage of potassium, and high lactic acid bacteria. With high‐permeability films (between 10,000 and 20,000 cc/m2/day/atm at 25°C), grated carrots showed aerobic respiration and retained good quality. At 10°C, in carrots packed in the most permeable film, sucrose decreased markedly during storage. The gas permeabilities required for packaging grated carrots were evaluated in relation to storage temperature.
Endogenous Polyphenoloxidase Activity Associated with the “Black Ring” Defect in Canned Beet (Beta vulgaris L.) Root Slices
Authors: IM JI‐SOON , PARKIN KIRK L. , VON ELBE JOACHIM H. 
Published: August 2006

ABSTRACTDiscoloration of canned beet root slices resulted after 5–10 min exposure of beet roots to live steam, and subsequent incubation of slices in air at least 20 min. The “black ring” of discoloration moved radially toward the center of the slice as time of steam‐peeling was increased. Dipping slices (prepared after steam‐peeling) in solutions of inhibitors of PPO before incubation in air inhibited or prevented discoloration. Based on these data, thermal stability of PPO and POX, heat penetration profiles, and location of the discoloration zone, a model to explain discoloration was developed.
Influence of Sugar on Anthocyanin Pigment Stability in Frozen Strawberries
Authors: WROLSTAD RONALD E. , SKREDE GRETE , LEA PER , ENERSEN GRETHE 
Published: August 2006

ABSTRACTStrawberries were individually quick‐frozen (IQF) and packed with 10, 20 and 40% by weight added sucrose. Samples were stored at ‐ 15°C for 3 yr and analyzed for: total monomeric anthocyanin pigment, polymeric color, browning and color density. To test the influence of thawing, half the samples were thawed and refrozen prior to analysis. One‐ and two‐way analysis of variance (ANOVA) revealed that sucrose addition had a significant protective effect on anthocyanin pigment content and also retarded browning and polymeric color formation. Thawing accelerated these color degradative reactions.
Modelling Water Absorption in Soybean, Cowpea and Peanuts at Three Temperatures Using Peleg's Equation
Authors: SOPADE P.A. , OBEKPA J.A. 
Published: August 2006

ABSTRACTPeleg's equation was used to model moisture sorption in soybean, cowpea and peanuts at 2°C, 25°C and 40°C. Peleg K1 varied with temperature while Peleg K2 was not relatively affected. Peleg K2 could be used as a water absorption parameter. The lower the K2 value, the more water was absorbed. Values of K1 and K2 were predicted for each of the cultivars of the legumes studied. There was no significant (P > 0.05) difference in either K1 or K2 value for both the dehulled and undehulled peanuts. Peleg equation with the predicted constants gave fairly good fit for water absorption in the legumes.
Influence of Fluid Rheological Properties and Particle Location on Ultrasound‐assisted Heat Transfer between Liquid and Particles
Authors: LIMA MARYBETH , SASTRY SUDHIR K. 
Published: August 2006

ABSTRACTConvective heat transfer between fluids and a particle was investigated as a function of fluid rheological properties and position in the ultrasonic field, expressed as dimensionless parameters. The convective heat transfer coefficient was determined for an irregularly shaped particle immersed in sodium carboxymethylcellulose solutions of various concentrations. The extent of sonic enhancement was strongly dependent on fluid rheological properties. At low viscosity, the distance of the particle to the nearest corner of the tank was found to be significantly correlated with heat transfer coefficient; this effect decreased as viscosity increased. Dimensionless correlations were developed.
Oxidation of Tryptophan by H2O2 in Model Systems
Authors: KELL GISELA , STEINHART HANS 
Published: August 2006

ABSTRACTDegradation reactions of tryptophan (trp) and the dipeptides alanyltryptophan (ala‐trp) and phenylalanyltryptophan (phe‐trp), induced by H2O2, were investigated under different conditions in aqueous systems. Decreases in the content of trp as well as the formation of soluble degradation products were determined. Highest losses of trp were obtained after H2O2 treatment at 100°C for 2 hr at pH 8.5. Lowest losses occurred at pH 4.0, 25°C, for 30 min. The destruction of trp in ala‐trp was similar, while losses of trp in phe‐trp under the same reaction conditions were lower. This was indicative of a negative induction effect of the phenyl ring. The quantity of degradation products showed extensive variations, dependent upon the radical mechanism of the oxidation reaction.
Elucidation of the Mechanism of the Acid‐blanch and EDTA Process Inhibition of Clostridium sporogenes PA 3679 Spores
Authors: OKEREKE A. , BEELMAN R. B. , DOORES S. , WALSH R. 
Published: August 2006

ABSTRACTAcid‐blanching followed by addition of ethylenediamine tetraacetic acid to the can brine had been shown to control germination of mesophilic spores following sub‐lethal thermal processes. The mechanism of this control was investigated using C. sporogenes PA 3679 spores in buffered solutions. Spore suspensions in buffered 0.05M citric acid solutions, pH 3.5 and 5.8, and Sorensons phosphate buffer, pH 7.0, were heat‐activated at 80 °C and then heated for 5 min at 121 °C. The mechanism of inhibition appeared to involve destruction of the spore germination system by heat at reduced pH as a result of collapse of the cortex peptidoglycan layers, possible hydration of the core and concommitant increase in the core volume.
Production of Canola Protein Materials by Alkaline Extraction, Precipitation, and Membrane Processing
Authors: TZENG YEW‐MIN , DIOSADY LEVENTE L. , RUBIN LEON J. 
Published: August 2006

ABSTRACTA process designed for the characteristics of rapeseed and canola proteins was developed, consisting of extraction of oil‐free meal at pH 10.5–12.5, isoelectric precipitation to recover proteins and ultrafiltration followed by diafiltration to concentrate and purify the remaining acid‐soluble proteins. These steps complement one another to yield three products with excellent protein recovery. Isoelectric and soluble protein isolates containing 87–104% protein (N × 6.25) and a meal residue were obtained from canola meal. All five types of fractions were free of glucosinolates. The two isolates were low in phytate, light in color, and bland in taste. The isolate yield depended on the starting meal. The process is simple and has good potential for commercial application.
Gas Chromatographic Determination of Water Content in Commercial Cheese
Authors: YEO H.C.H. , SHIBAMOTO T. 
Published: August 2006

ABSTRACTThe water content of commercial cheese was determined by a gas chromatograph equipped with a DBWAX fused‐silica megabore column and a thermal conductivity detector. Cheese samples were homogenized with acetone and centrifuged. The supernatants were directly analyzed for water by gas chromatography. Water content of commercial cheese varied from 23.4% in Cheddar to 81.2% in Cottage.
Effects of Germination and Pure Culture Fermentation by Yeasts and Lactobacilli on Phytic Acid and Polyphenol Content of Pearl Millet
Authors: KHETARPAUL NEELAM , CHAUHAN B.M. 
Published: August 2006

ABSTRACTGermination of pearl millet at 30°C for 24 hr reduced phytic acid significantly (P<0.05) which, on fermentation with mixed pure cultures ofSaccharomyces diastaticus, Saccharomyces cerevisiae, Lactobacillus brevis, andLactobacillus fermentumat 30°C for 72 hr, was eliminated or reduced to negligible levels in fermented sprouts. Concentration of polyphenols did not change on germination. The fermentation of sprouts by combinations ofS. cerevisiaewithL. brevisandS. cerevisiaeandL. fermentumdid not change polyphenol whereasS. diastaticuswithL. brevis(SdLb) increased andS. diastaticuswithL. fermentumcombinations decreased the polyphenol in the sprouts.
Histamine and Tyramine during Storage and Spoilage of Anchovie, Engraulis encrasicholus: Relationships with Other Fish Spoilage Indicators
Authors: VECIANA‐NOGUÉS M.T. , VIDAL‐CAROU M.C. , MARINÉ‐FONT A. 
Published: August 2006

ABSTRACTThe formation of biogenic amines (histamine and tyramine) during Engraulis encrasicholus storage and spoilage was studied and compared with changes of other fish spoilage indicators: trimethylamine nitrogen, volatile basic nitrogen, hypoxanthine and pH. Good correlations were observed between biogenic amines and the other indicators, at both refrigeration (4–6°C) and room temperature (18–22°C).Two trials were carried out at each temperature. Differences were observed in levels of biogenic amines as well as other indicators in experiments carried out under similar conditions.
Cold Stage Scanning Electron Microscopy Study of Meat Batters
Authors: GORDON A. , BARBUT S. 
Published: August 2006

ABSTRACTCryo scanning electron microscopy (Cryo SEM) was used to study the microstructure of raw and cooked meat batters and compared with conventional SEM and transmission electron microscopy (TEM). Cryo SEM revealed that raw batters consisted of an organized, highly interconnected protein matrix in which fat globules were dispersed. Cryo SEM resulted in much better preservation of protein gel structure compared to conventional SEM which caused shrinkage of the specimen, resulting in a closed gel matrix structure. TEM confirmed the differences between the matrices of raw and cooked batters shown by cryo SEM. Methods for preparation of specimen for cryo SEM were developed.