bluuebunny/crossref_metadata_2025_split huggingface dataset:
EFFECT OF PROCESSING, DISTRIBUTION AND STORAGE ON Vibro Parahaemolyticus AND BACTERIAL COUNTS OF OYSTERS (Crassostrea virginica)
Authors: THOMPSON C. A. , VANDERZANT C. 
Published: August 2006

ABSTRACTLevels of V. parahaemolyticus did not increase greatly in most samples of shellstock held for 3 days at 25°C while total bacterial counts frequently increased l–2 logs. The data from nine market surveys indicated that V. parahaemolyticus counts of oysters usually decreased during processing and subsequent storage. On the other hand, Standard Plate Counts increased in the majority of samples after storage at refrigeration temperatures. V. parahaemolyticus counts of composite samples (12 oysters) usually were lower than the mean count of the individual oysters.
ACTIVITY AND STABILITY OF α‐ AND β‐AMYLASE AT TEMPERATURES FROM .4° TO ‐23°C
Authors: HIRANPRADIT SUPANIT , LOPEZ ANTHONY 
Published: August 2006

ABSTRACTα‐ and β‐Amylase activity were determined at 4°, ‐13°, ‐18° and ‐23°C in model systems and in a sweet potato puree system for different periods of time. In the model systems, commercially purified swine pancreatic ol‐amylase and sweet potatoβ‐amylase at 0, 0.5, 1.0 and 1.5 μg/0.5 ml concentrations were used to react with 0.5 ml of a 2% soluble potato starch substrate for 112 days. In the sweet potato puree system, samples prepared from cured and noncured roots were frozen and stored for 56 days. As an index of amylase activity, accumulated maltose was determined after different periods of storage. Also, the stability of the enzymes as affected by low temperatures was determined in the sweet potato puree. In the model systems, α‐ and β‐amylase showed constant activity at 4°, ‐13°, ‐18° and ‐23°C for different periods of storage, up to 113 days. Amylase activity did increase with enzyme concentration. Both enzymes were active at ‐23°C. In the noncured sweet potato puree system, (α‐ and β‐amylase were active at 4°C for up to 28 days, but were essentially inactive at ‐13°, ‐18° and ‐23°C. In the cured sweet potato puree system, α‐ and β‐amylase were stable for up to 28 days at 4°C. Enzyme stability in samples from noncured roots was not affected for up to 14 days of storage at 4°C, but decreased considerably thereafter. α‐ and β‐Amylase stability in all sweet potato puree samples stored for 56 days at ‐13°, ‐18° and ‐23°C was not affected.
CARBONYL‐PROPYLENE GLYCOL INTERACTIONS IN FLAVOR SYSTEMS
Authors: HEYDANEK M.G. , MIN D. B. S. 
Published: August 2006

ABSTRACTVariable organoleptic qualities and GC composition of a commercial cherry flavor were traced by GC‐MS to four variable components, benzaldehyde, tolualdehyde and their corresponding propylene glycol acetals. The formation of flavorless acetals was shown to consume 40–70% of the most important cherry flavor components between manufacture and use. The formation of acetals in propylene glycol flavor solvents was investigated with a variety of flavor‐important aldehydes. Acetals are quite stable under neutral and alkaline conditions and are only hydrolyzed by dilute mineral acids or moderate heat treatment. Utilization of flavors containing an unsuspected and unknown amount of acetal in food applications where hydrolysis does not take place can result in variable product flavor quality.
AN AUTOMATED RAPID TEST FOR Escherichia coli IN MILK
Authors: MORAN JAMES W , WITTER LLOYD D. 
Published: August 2006

ABSTRACTA method was developed to rapidly enumerate Escherichia coli in milk, using a Technicon Auto Analyzer II system. The automated system was used to assay for the presence of glutamate decarboxylase (E.C. 4.1.1.15), which is found only in E. coli and a few other bacterial species that are highly unlikely to be found in milk Coliiorms other than E. coli were shown not to have this enzyme. This system was capable of detecting as few as 50,000 E. coli organisms/ml. The most probable number (MPN) technique was combined with the automated system to quantitate E. coli in milk With pure cultures it was possible to determine the positive and negative MPN tubes in 8 hr, but a 10‐hr incubation was required for the analysis of milk samples. Since the enzyme is specific for E. coli, the nonselective medium trypticase soy broth and the mildly selective medium lauryl tryptose broth were used in the MPN tubes. It was shown that these media allowed the growth of heat‐injured organisms and the detection of organisms that could not be detected using violet red bide agar. The three advantages of this test over the current violet red bile plating procedure are (1) it is more rapid, (2) it is specific for E. coli and (3) it enumerates process‐injured organisms.
PEROXIDASE REACTIONS AND ORANGE JUICE QUALITY
Authors: BRUEMMER JOSEPH H. , ROE BONGWOO , BOWEN ELIZABETH R. 
Published: August 2006

ABSTRACTRepresentative samples of fresh orange juice (OJ) with various flavor scores were assayed for peroxidase activity. In thk assays, pphenyl‐enediamiue (PPDA), the hydrogen donor, was oxidized by H2 O2 after a short time lag (about 1 min) caused by interaction of ascorbic acid in the juice with a PPDA‐oxidation intermediate. A search was made for compounds that are native substrates of OJ peroxidase. Thus, the peroxidase activity of a protein fraction precipitated from neutralized OJ with ammonium sulfate and dialyzed free of ascorbic acid was tested with H2O2 and a number of hydrogen donor compounds that are normal juice constituents. Ascorbic acid was very reactive, as were the phenolic acids (caffeic, gentisic and coumaric). The flavonoids, criodic‐tyol, hesperidin and naringin were unreactive. Reduced nicotinamide adenine dinucleotide (NADH) was also reactive in the presence of hydroquinone and other compounds that mediate electron transfer through intermediate states. The dialyzed protein fraction also catalyzed the oxidation of pyridoxal‐PO4, indoleacetic acid. dihvdroxv‐maleic acid, and NADH + p‐cresol by O2 plus Mn++. Although OJ appears to contain many compounds that are reactive with peroxidase, their reactivities in OJ are apparently very slow due to the level of H2 O2. Concentrations of ascorbic and caffeic acids did not change in OJ incubated at 30°C for 4 hr. Processing conditions that increased peroxidase activity and pulp content in OJ decreased quality of the juice.
CASHEW NUT UNSAPONIFIABLE MATTER
Authors: MAIA GERALDOA. , BROWN W. H. , WHITING F. M. , STULL J. W. 
Published: August 2006

ABSTRACTUnsaponifiable matter (UNS) of lipids from cashew nuts either roasted, unroasted or unroasted in shell was fractionated on a Florisil column. Gas‐liquid chromatography (GLC) of the hydrocarbons showed that squalene was the major component of the 21 peaks detected. There were three homologous hydrocarbon series: normal, iso and/or anteiso and branched chain. GLC of the alcohol fraction silyl derivatives indicated the presence of three homologous series: normal, iso and/or anteiso and multiple branched chain alcohols. Beta and/or gamma tocopherol was found to be the major tocopherol. This component decreased during nut shell removal and roasting. Cycloartenol, amyrin (alpha‐beta) and 24‐methylene cycloartanol were the triterpenoids identified. GLC of the sterol fraction silyl derivatives showed beta‐sitosterol to be the major sterol followed by campesterol.
ISOLATION AND CHARACTERIZATION OF THE LIPIDS FROM THE CHICKEN PREEN GLAND
Authors: LILLARD D. A. , TOLEDO R. T. 
Published: August 2006

ABSTRACTAlthough the preen gland of chickens contain 39% fat, it is still discarded or sent to rendering plants along with the other waste from the poultry processing plants. This study was conducted to determine some of the physical properties and to characterize the fatty acids of the oil from the preen gland. A low temperature solvent extraction using an isopropyl alcohol‐hexane system was used to extract the oil from the preen gland. The values obtained for specific gravity (0.9086), melting point (17–28°C), iodine number (66.04), and saponification value (197.4) were within the range of values reported for chicken fat. The fatty acid distribution of the preen gland oil as determined by gas chromatographic analysis was very similar to the distribution of fatty acids that were reported for abdominal adipose lipids. Oxidized flavors could not be detected after holding the oil at 40°C for 8 days. These results indicate that the oil of the preen gland can be efficiently extracted and the quality of the oil is such that it could be used as a commercial chicken fat in the food industry.
PEAK SHEAR‐FORCE VALUES OBTAINED FOR VEAL MUSCLE SAMPLES COOKED AT 50 AND 60°C: INFLUENCE OF AGING
Authors: BOUTON P. E. , HARRIS P. V. , SHORTHOSE W. R. 
Published: August 2006

ABSTRACTWarner‐Bratzler peak shear‐force values have been obtained for fresh and aged veal muscles cooked at 50 and 60°C. The results have shown that the magnitude of the difference between the shear‐force values obtained for veal samples cooked at these temperatures was significantly increased by aging treatment. This suggested that changes in connective tissue alone would not account for the observed effect.
SEROLOGICAL AND HEMOLYTIC CHARACTERISTICS OF Vibrio parahaemolyticus FROM MARINE SOURCES
Authors: THOMPSON C. A. , VANDERZANT C. , RAY S. M. 
Published: August 2006

ABSTRACTOf 703 suspect V. parahaemolyticus isolates from TCBS plates, representing oyster, water, and sediment samples, 319 (45%) were confirmed as V. parahaemolyticus. The most common reason for suspect colonies to fail confirmation was their ability to grow in trypticase peptone broth with 10% NaCL When 922 confirmed isolates were tested serologically 72 (7.8%) were typable. The most predominant serotype was 05:K17. Of 2218 confirmed isolates from marine sources only 0.18% were Kanagawa positive.
TEXTURAL QUALITY PREDICTION OF REHEATED FROZEN FRENCH FRIED POTATOES BY OBJECTIVE TESTING OF RAW STOCK
Authors: ROSS L. R. , PORTER W. L. 
Published: August 2006

ABSTRACTResearch is described which evaluates and relates a simple Durometer test of raw potato lots with instrumental texture measurements and sensory panel evaluation of oven‐reheated frozen French fried potatoes. Statistical evaluation of the mean data shows no difference between the Idaho and Maine Russet Burbank samples for any of the measurements. Durometer means were significantly correlated with shear press measurements and all shear press values were significantly intercorrelated. The large correlation coefficients between Durometer readings and other measurements indicate that Durometer evaluations can be used to predict from the raw tubers the shear press measurements and overall moistness, crust crispness and internal mealiness of oven‐reheated frozen French fried potatoes. Further work is necessary with other source and variety combinations before a general prediction statement can be made.
APPARENT SOLUBILITY AND ALKALI DEGRADATION PATTERNS OF RICE VARIETIES
Authors: PRIESTLEY R. J. 
Published: August 2006

ABSTRACTA simple procedure for evaluating cooking quality of rice is desirable because of the vast number of varieties grown and Jack of instruments and trained personnel in rice‐growing areas. A method measuring the apparent solubility of cooked and parboiled rice indicated solubility may play an important role in determining texture as the least soluble types tend to be less cohesive. The purpose of this work was to investigate the relationship between apparent solubility of 21 rice varieties and their response to the alkali test (alkali score). Results show no significant relationship. However, there was an interesting relationship between apparent solubility and alkali reaction type, falling into groups according to their alkali reaction pattern: generally varieties exhibiting a C‐type pattern had an apparent solubility > 40%; A‐type between 28–40%; and B‐type < 28%.
NUTRITIONAL QUALITIES OF SOME AFRICAN EDIBLE LEAFY VEGETABLES.
Authors: FAFUNSO M. , BASSIR O. 
Published: August 2006

ABSTRACTThis study was carried out to investigate the effect of the local method of cooking Nigerian edible leaves on the essential ammo acid composition of their proteins. Six common edible leaves were boiled in water in covered earthenware pot as a housewife would normally do. Protein concentrates were extracted from both raw and cooked samples, hydrolyzed with 6N HCI and then analyzed for all their ammo acids in the Beckmann automatic analyzer. Values for the essential amino acid were calculated. Boiling in water for 20 mm at about 150°C increased the valine content of all the samples while their levels of leucine, threonine and tryptophan were unaffected. Isoleucine was decreased by about 10% in one sample and the level of phenylalanine + tyrosine was slightly lowered generally. Lysine and the sulphur‐containing amino acids were most adversely affected and decreased by 12–22%, and 6–ll%, respectively. This resulted in the general lowering of their total essential ammo acids, leading to a decrease of their chemical score by 9–19%. Comparison with the latest provisional ammo acid pattern of the FAO showed that the proteins of these edible leaves were of high quality with adequate levels of tryptophan and phenylalanine + tyrosine and that lysine and the sulphur‐containing amino acids were their first limiting ammo acids.
EFFECT OF HIGH TEMPERATURE CONDITIONING ON SUBCELLULAR DISTRIBUTION AND LEVELS OF LYSOSOMAL ENZYMES
Authors: MOELLER P.W. , FIELDS P. A. , DUTSON T. R. , LANDMANN W. A. , CARPENTER Z. L. 
Published: August 2006

ABSTRACTThe control (C) side of 23 animals was placed in a 2°C chill room at 1 hr postmortem, while the other side was high temperature cdnditioned (HT) at approximately 22°C for 4 hr postmortem, at 12°C for an additional 8 hr and was then placed in the 2°C chill room. The activity of cathepsin C and β‐glucuronidase was measured on the nuclear, micro somal, and unsedimentable fractions at 12, 18 and 24 hr postmortem in order to determine the amount of sedimentable and free enzyme activity at these postmortem times. High temperature conditioning enhances the disruption of the lysosomal membrane as evidenced by a significant increase in percent of free enzyme activity at 12 hr postmortem for both cathepsin C and β‐glucuronidase. There was also a significant decrease in total activity for both enzymes of the HT group at 12 hr postmortem due to autolysis of the free enzyme. These differences were not present at 18 and 24 hr postmortem (except for decreased total activity of cathepsin C at 18 hr), indicating that differences caused by high temperature conditioning take place very early postmortem and that the differences in enzyme activities are not detectable at later postmortem times. These results indicate that some of the differences in tenderness produced by HT treatments are possibly associated with the increased level of free lysosomal enzymes during the first 12 hr postmortem.
ADAPTING AN EXPERIMENTAL BEAN COOKER FOR AUTOMATIC RECORDING
Authors: BURR HORACE K. 
Published: August 2006

ABSTRACTThe experimental bean cooker devised by Mattson and modified by Morris has been modified'electrically so that the operator need not be present during a cooking run. This not only saves time but, with samples that cook relatively rapidly, increases accuracy. When the percentage of beans cooked “done” is plotted against time on log‐probability paper, the points fall closely about a straight line. It is believed that the “median cooking time” derived from such a plot represents the cookability of an entire sample somewhat better than does that from the S‐shaped curve which results when the data are plotted on rectilinear graph paper.
DEVICES FOR IMPROVING COLOR DEVELOPMENT IN GLYCOALKALOID DETERMINATION
Authors: WU M. T. , SALUNKHE D. K. 
Published: August 2006

ABSTRACTAn automatic shaking device was made for improving color development in glycoalkaloid determination. The device comprises two basic parts. The stationary part includes two kinds of special constant volume burettes which were calibrated to deliver 5 ml of concentrated sulfuric acid in exactly 3 min and 2.5 ml of, 1% formaldehyde in exactly 2 min. The moving part consists of 12 reaction tubes mounted on a rocker plate which was coupled to a shaker with a connecting rod. Optimum speed of shaking was 4/set. The device worked six times faster than that by conventional manual operation.
PROPERTIES OF BEEF COOKED BEFORE RIGOR ONSET
Authors: CIA G. , MARSH B. B. 
Published: August 2006

ABSTRACTBovine sternomandibularis muscles were cooked rapidly at various stages of rigor development. The pre‐rigor tissue shortened considerably more than that in which rigor was established, but its cooking loss was less; it was also significantly more tender, particularly if cooked within about 3 hr of slaughter. Changes in pH during cooking were small. At all stages of rigor onset, the samples cooked in a microwave oven were more tender than those cooked by boiling, and in the pre‐rigor material weight losses were smaller when microwave heating was used. The results suggest the possible use of pre‐rigor meat in the preparation of pre‐cooked, ready‐to‐eat, meat‐based foods.
ENRICHMENT OF PASTA WITH COTTAGE CHEESE WHEY PROTEINS
Authors: SCHOPPET E. F. , SINNAMON H. I. , TALLEY F. B. , PANZER C. C. , ACETO N. C. 
Published: August 2006

ABSTRACTAddition of high protein fractions derived from whey to pasta to bring the protein content to 20% increases the PER of the pasta (macaroni) to that of casein. The flavor or texture quality of cooked enriched pasta is acceptable, and cheese or tomato sauce flavored enriched pastas are indistinguishable from controls. To avoid problems that would force major modifications in pasta processing and control equipment, it is recommended that the high protein fraction be insolubilized (denatured). The amino acids from these proteins are not changed by heat coagulation, pasta production, or cooking to a palatable table dish.
EFFECT OF BREAK TEMPERATURE ON QUALITY OF TOMATO JUICE RECONSTITUTED FROM FROZEN TOMATO CONCENTRATES
Authors: FONSECA H. , LUH B. S. 
Published: August 2006

ABSTRACTThe effect of break temperatures at 220, 200, 180 and 160°F on chemical, physical and sensory properties of frozen concentrate made from M‐32 tomatoes was investigated. Titratable acidity increased while pH and total pectin decreased with decreasing break temperatures. Ascorbic acid retention was higher at lower break temperatures. Agtron E‐5 readings showed that color was somewhat affected by the heat treatments, being better at lower break temperatures. Serum separation on centrifugation was minimum at 220 and 200°F (0.0 and 1.1% respectively), and it was much greater (36 and 38%) for the samples with low break temperature treatments. Sensory evaluation of the reconstituted juice showed that break temperature has no significant effect on color, although those preheated at lower temperatures were slightly better in color retention. Aroma and flavor were rated better in samples preheated at higher temperatures.
ESTIMATION OF THE SURFACE HEAT TRANSFER COEFFICIENT WITH THE PRESENCE OF NONCONDENSABLE GASES
Authors: LING A. C. , LUND D. B. , LIGHTFOOT E. N. 
Published: August 2006

ABSTRACTIt has previously been shown that the surface heat transfer resistance from condensing steam to plant tissue containing noncondensable gases is not negligible. This paper presents the analysis of the heat transfer situation and gives a method for estimating the surface heat transfer coefficient. The method was applied to a hypothetical situation and the calculated surface heat transfer coefficient agreed well with previously experimentally determined values. The surface heat transfer coefficient in the presence of noncondensable gases for the situation analyzed varied from approximately 150 to 300 Btu/hr‐ftZ−°F.
PHYSICO‐CHEMICAL PROPERTIES OF LIPID‐FREE CEREAL STARCHES
Authors: LORENZ KLAUS 
Published: August 2006

ABSTRACTThe water‐binding capacity, swelling power, solubility, gelatinization temperature range, and Amylograph viscosity of defatted and non‐defatted hard red spring wheat, durum wheat, rye, triticale, barley and rice starches were compared. Except for the durum and rice starches, defatting increased water‐binding capacities and swelling powers determined at 90°C. Defatting reduced solubilities of the cereal starches and increased birefringence endpoint temperatures of the wheat and rice starches. Amylography peak viscosities (92°C) showed no differences between defatted and nondefatted starches with the exception of rye and triticale starches. Considerably higher Amylography viscosities, however, were observed for suspensions of all defatted starches compared with nondefatted starches when held at 92°C for 30 min, after cooling to 35°C and after 60 min at 35°C.
ENZYMATIC HYDROLYSIS AND VOLE BIOASSAY FOR ESTIMATION OF THE NUTRITIVE QUALITY OF MAIZE
Authors: SPLITTER JANET L. , SHIPE W. F. 
Published: August 2006

ABSTRACTOpaque‐2 maize and its normal counterpart were subjected to acid, papain and pepsin‐pancreatin hydrolysis and in vivo evaluation by meadow vole (Microtus pennsylvanicus) to determine the availability of the amino acids. The acids hydrolysis showed a twofold increase of total lysine in opaque‐2 maize over its normal counterpart. The increases and decreases of the other amino acids from the maize used in this study were in agreement with previous reports. The amount of tryptophan and lysine released by papain hydrolysis was similar to that released by acid hydrolysis. Pepsin‐pancreatin hydrolysis released three times as much of the lysine from opaque‐2 maize as from its normal counterpart. Smaller increased percentages of release were also observed for arginine, glutamic acid, proline, histidine, alanine, valine and tyrosine from opaque‐2 compared to normal maize. In vivo results obtained with voles were similar to published values based on rat evaluations. The vole provided a more rapid evaluation and consumed a smaller sample than the rat. Available lysine released by enzymatic digestion was more closely correlated with the vole PER values than was the total lysine content.
CELL WALL DEGRADING ENZYMES AND THE SOFTENING OF SENESCENT STRAWBERRY FRUIT
Authors: BARNES MAURICE F. , PATCHETT BRIAN J. 
Published: August 2006

ABSTRACTThe changes in enzyme activity occurring during the ripening of strawberry fruit on the plant and the development of senescence after picking have been studied. Pectinesterase is found to increase from the green to early ripe stages but to decrease during the senescent “overripe” stage. Polygalacturonase and polymethylgalacturonase activity were not found. A Cx‐type cellulolytic activity was observed in ripe fruit and increases in the “over‐ripe” fruit. These observations tie used to provide a possible explanation for the loss of firmness after strawberry fruit has been picked and becomes senescent.
THE PRESENCE AND SOME PROPERTIES OF XANTHINE OXIDASE IN HUMAN MILK AND COLOSTRUM
Authors: ZIKAKIS J. P. , DOUGHERTY T. M. , BIASOTTO N. O. 
Published: August 2006

ABSTRACTHuman milk and colostrum samples were assayed for xanthine oxidase (XO) activity polarographically and by a radiochemical assay. Activity was found in all 59 samples assayed, it varied widely among individuals, and colostrum showed the highest activity. Enzyme activity decreased in all individuals with advance in the stage of lactation. The pH optimum of XO was 7.2 and nearly all of the enzyme was contained in the cream fraction. In stability experiments, milk samples stored at ‐20°C for up to 3 months showed no loss in activity. The pH optimum of the enzyme and its stability at ‐20°C demonstrate that it differs from bovine milk XO and it is not of bacterial origin.