bluuebunny/crossref_metadata_2025_split huggingface dataset:
Development of a Descriptive Language for Cheddar Cheese
Authors: Drake M.A. , Mcingvale S.C. , Gerard P.D. , Cadwallader K.R. , Civille G.V. 
Published: July 2006

ABSTRACT:A standardized descriptive language for Cheddar cheese flavor was developed and validated. Representative Cheddar cheeses (240) were collected. Fifteen individuals from industry, academia, and government participated in a 3‐d roundtable discussion to generate descriptive flavor terms. A highly trained descriptive panel (n = 11) refined the terms and identified references. Cheddar cheeses (24) were presented to the panel for validation with the identified lexicon. The panel differentiated the 24 Cheddar cheeses as determined by univariate and multivariate analysis of variance (P < 0.05). Twenty‐seven terms were identified to describe Cheddar flavor. Seventeen descriptive terms were present in most Cheddar cheeses. A standard sensory language for Cheddar cheese will facilitate training and communication between different research groups.
Hydrolysis of N‐Acetyl‐L‐Glutamine by Acylase I
Authors: Baxter J. , Kim Y. , Snowden M. 
Published: July 2006

ABSTRACT:Parenteral administration of N‐acetyl‐L‐glutamine (NAQ) produces substantial urinary losses. To evaluate enteral utility, we examined NAQ hydrolysis by acylase I, a critical first step in biological utilization. NAQ was quantitatively hydrolyzed to glutamine in vitro. Enzyme kinetic parameters were compared for NAQ (Km = 11.4 mM, Vmax = 5.54 nmole glutamine/min/μg enzyme) and an approved food additive, N‐acetyl‐L‐methionine (NAM) (Km = 1.36 mM, Vmax = 7.48 nmole methionine/min/μg enzyme). These data indicated preference for NAM in substrate recognition (Km), but similar relative catalytic ability (Vmax). While NAQ is possibly a suitable enteral glutamine source, utility will depend on intestinal acylase I levels and intestinal residence times not yet determined. Keywords: nutrition, N‐acetyl‐L‐glutamine, glutamine, acylase, bioavailability
Oxymyoglobin Oxidation and Lipid Oxidation in Bovine Muscle—Mechanistic Studies
Authors: O'Grady M.N. , Monahan F.J , Brunton N.P. 
Published: July 2006

ABSTRACTThe relationship between oxymyoglobin oxidation and lipid oxidation in a bovine muscle homogenate containing FeCl3/ascorbate was examined. Increases (P ≤ 0.05) in lipid oxidation preceded increases in oxymyoglobin oxidation. Lipid oxidation products extracted from an oxidized homogenate had no significant effect on oxymyoglobin oxidation. Increasing lipid oxidation and oxymyoglobin oxidation was associated with a decrease (P ≤ 0.05) in dissolved oxygen. Inclusion of α‐tocopherol or Trolox C led to reductions (P ≤ 0.05) in lipid oxidation and oxymyoglobin oxidation, but Trolox C exhibited greater antioxidant potency than α‐tocopherol. Hydrogen peroxide had a greater prooxidant effect on oxymyoglobin than the combination of H2O2 and FeCl2. Trolox C inhibited H2O2‐induced oxidation of oxymyoglobin. Results support the contention that lipid oxidation is likely to be an important contributor to oxymyoglobin oxidation and meat discoloration.
Nitrogen‐to‐Protein Conversion Factors for Common Vegetables in Japan
Authors: Fujihara S. , Kasuga A. , Aoyagi Y. 
Published: July 2006

abstractTwenty (JAPANESE) vegetables in Japan were analyzed for total nitrogen, amino acid nitrogen, amide nitrogen, and nonprotein nitrogen and then calculated nitrogen‐to‐protein conversion factors were calculated. The average conversion factor based on quantitative amino acid composition data was 6.00. However, the use of this factor for estimating protein content led to a considerable difference from estimates based on amino acid residue concentrations, due to the presence of high levels of nonprotein nitrogen. The distribution of protein nitrogen to total nitrogen averaged 73%. Adjusted conversion factors, defined as the proportion of amino acid nitrogen to total nitrogen, averaged 4.39. Protein contents estimated with this factor agreed well with contents determined by amino acid residues.
Effect of Phosphatidic Acid and Phosphatidylserine on Lipid Oxidation in Beef Homogenate During Storage and in Emulsified Sardine Oil
Authors: Dacaranhe C.D. , Terao J. 
Published: July 2006

ABSTRACTA study on the effect of exogenously added 2 anionic phospholipids, phosphatidylserine (PS), and phosphatidic acid (PA), against lipid oxidation in food systems was carried out using cooked beef homogenate and emulsified sardine oil. Measurements of thiobarbituric reactive‐substances (TBARS) showed a pronounced inhibitory effect of egg yolk PA and dipalmitoyl PA on the oxidation of beef homogenate during storage at 4 EC for 6 d. The addition of dipalmitoyl PA to emulsions of fish oil effectively suppressed the hemoprotein‐induced lipid oxidation. Meanwhile, the addition of dipalmitoyl PA and bovine brain PS to emulsions of fish oil suppressed the nonheme iron ion‐induced lipid oxidation. Therefore, the unique protective effect of PA against the oxidation of beef homogenate could be partly explained by the suppression of the catalytic activity of nonheme iron and hemoprotein. Abbreviations Used: BBPS, bovine brain phosphatidylserine; DPPS, dipalmitoyl phosphatidylserine; DPPA, dipalmitoyl phosphatidic acid; EYPA, egg yolk phosphatidic acid; EYPC, egg yolk phosphatidylcholine; PE, phosphatidylethanolamine; TBARS, thiobarbituric acid‐reactive substances; Hepes, 2‐[4‐(2‐hydroxyethyl)‐1‐piperazinyl] ethanesulfonic acid; LPC, lysophosphatidylcholine; LPE, lysophosphatidylethanolamine; TLC, thin‐layer chromatography.
Oscillatory High Pressure Processing Applied to Mechanically Recovered Poultry Meat for Bacterial Inactivation
Authors: Yuste J. , Pla R. , Capellas M. , Sendra E. , Beltran E. , Mor‐Mur M. 
Published: July 2006

ABSTRACTThe effect of oscillatory high pressure processing on mesophile and psychrotroph populations of mechanically recovered poultry meat (MRPM) was evaluated. Vacuum‐packaged samples were subjected to cycles by alternating moderate pressure (60 MPa) and high pressure (450 MPa) at 20 °C, once or several times so that the total time under high pressure was 15 min. A continuous treatment at 450 MPa for 15 min at 20 °C was also performed. Oscillatory treatments did not generate significantly higher decreases in counts of both populations than continuous pressurization. Reductions from 3.2 to 3.8 log CFU g–1 were found for mesophiles. Psychrotrophs proved more sensitive: one of the cyclic treatments induced a lethality of 5.2 log CFU g –1. Pressurization improves the microbiological quality of MRPM.
Reduction in Lentil Cooking Time Using Micronization: Comparison of 2 Micronization Temperatures
Authors: Arntfield S.D. , Scanlon M.G. , Malcolmson L.J. , Watts B.M. , Cenkowski S. , Ryland D. , Savoie V. 
Published: July 2006

ABSTRACTLaird No. 1 lentils micronized (high‐intensity infrared heat) to give internal temperatures of 138 and 170 °C were compared to unprocessed lentils stored at room temperature. Micronized lentils, which had been tempered to 33% moisture for 16 h, required less force to compress after cooking and contained increased levels of gelatinized starch and pectic substances but decreased levels of soluble protein, phytic acid, and neutral detergent fiber compared to the unprocessed lentils. Cell walls in the micronized lentil were less susceptible to fracture, and the microstructure was more open. Properties of the micronized lentils were better when the internal temperature reached 138 °C. When micronized to an internal temperature of 170 °C, cooked lentils were harder, possibly due to greater moisture losses and a change in the neutral detergent fiber. Micronization resulted in a slight darkening of the lentils, and this was accentuated at 170 °C.
Three‐Dimensional Lipid Distribution of a Brown Rice Kernel
Authors: Ogawa Y. , Kuensting H. , Nakao H. , Sugiyama J. 
Published: July 2006

ABSTRACT:Lipid distribution was successfully observed in a brown rice kernel (Oryza sativa L.) 3‐dimension‐ally (3D) by means of a virtual 3D visualizing model. Sections of an untreated rice kernel were collected on an adhesive tape with preservation of its shape. The actual distribution of lipid was visualized by staining. A virtual 3D visualizing model of the lipid distribution was produced from the stained sequential sections of the rice kernel. Lipid is not only located at the outer layer of the rice kernel but also in lower tissues beneath the seed coat and around the embryo. Lipid distribution at dorsal and ventral sides could also be visualized.
Treatment of Catfish Fillets with Citric Acid Causes Reduction of 2‐Methylisoborneol, but not Musty Flavor
Authors: Forrester P.N. , Prinyawiwatkul W. , Godber J.S. , Plhak L.C. 
Published: July 2006

ABSTRACT:Catfish fillets containing 2‐methylisoborneol were vacuum‐tumbled in 0%, 0.5%, and 2% citric acid solutions, or left untreated to evaluate acid treatment for reducing musty flavor. Color, texture, composition, and expressible moisture were determined using raw fish. Untreated and 2% acid‐treated cooked fish were evaluated by sensory evaluation. MIB, determined by GC‐MS, significantly decreased from 4.43 to 2.80 μg/kg as a result of vacuum‐tumbling with 2% citric acid. The moisture content, expressible moisture loss and lightness of the samples increased as a result of acid treatment. Panelists preferred untreated samples compared to the 2% acid‐treated samples, but were unable to differentiate between them in terms of musty flavor.
Transmembrane Mass Transfer in Carrot Protoplasts during Osmotic Treatment
Authors: Ferrando M. , Spiess W.E.L. 
Published: July 2006

ABSTRACT:Minimized experiments with Confocal Scanning Laser Microscopy were used to describe mass transfer of isolated carrot protoplasts from at the usual conditions of the Osmotic Treatments (OT). Carrot protoplasts during OT with 30, 40 and 50% sucrose solutions were monitored. The ratio of cellular volume before and after OT with 30, 40 and 50% sucrose solutions was 0.86 ± 0.12, 0.41 ± 0.04 and 0.17 ± 0.02, respectively. Trans‐membrane water flux was determined from cellular shrinkage, and the coefficient for water membrane permeability was (5.2 ± 0.9) 10‐6 mol2/Jm2s. To describe water transport in protoplasts at transient conditions, the diffusional approach was used. The effective water diffusivity during OT with 50% sucrose solutions was in the (0.8‐1.8) 10‐12 m2/s range.
Measurement and Characterization of Bubble Nucleation in Beer
Authors: Lynch D.M. , Bamforth C.W. 
Published: July 2006

ABSTRACT:A new method has been developed for characterizing the rate of bubble formation in beer. The method consists of forming bubbles in beer in a standardized glass using a controlled source of nucleation, then photographing the glass. The extent of bubbling is compared with that displayed in a set of reference standards to give a measure of the rate of nucleation. Comparisons were made among commercial beers to determine which physicochemical factors influence nucleation, and to what extent. Surface tension, density, and carbon dioxide content all influence the appearance of bubbles in the glass.
Sensory Threshold of Light‐Oxidized Flavor Defects in Milk
Authors: Chapman K.W. , Whited L.J. , Boor K.J. 
Published: July 2006

ABSTRACT:Reduced fat (2%) milk in high‐density polyethylene (HDPE) containers was exposed to fluorescent light in a 6 °C walk‐in cooler. Samples were evaluated by 10 trained panelists and by 94 consumers to assess the presence and intensity of sensory differences from unexposed control samples using the semi‐ascending paired difference method. Trained panelists detected flavor defects following 15 to 30 min of light exposure; consumers detected defects between 54 min and 2 h. As approximately 50% of plastic containers remain in dairy cases for at least 8 h, these results suggest that the majority of milk on the market in light‐transmissible containers is vulnerable to development of detectable light‐oxidized flavor defects.
Phase Behavior of a Meat‐Starch Extrudate Illustrated on a State Diagram
Authors: Moraru C.I. , Lee T.‐C. , Karwe M. V. , Kokini J.L. 
Published: July 2006

ABSTRACT: The phase behavior of a meat‐starch extruded system was illustrated on a state diagram. A mixture of meat and potato granules (1.48:1) was extruded with a twin‐screw extruder. The extrudates were equilibrated at relative humidities between 0 to 88% and their glass transitions were determined.Starch and proteins were phase separated at macromolecular level and retained their own phase transitions. The state diagram of the system showed that proteins dictated the texture of the mixed system, with starch contributing to the high value of the mechanical properties. Water had a plasticizing effect on both biopolymers. At room temperature, the extrudates with aw < 0.32 were glassy, while those with aw > 0.57 were rubbery.
Optimizing Processing Conditions for Milk Coagulation Using the Hot Wire Method and Response Surface Methodology
Authors: Sbodio O.A. , Tercero E.J. , Coutaz R. , Martinez E. 
Published: July 2006

ABSTRACT: :To evaluate the relationship between the factors affecting coagulation, the hot wire method was used for direct measurements of the renneting milk process as well as a central composite design with 3 factors: rennet concentration (x1), renneting pH (x2), and temperature (x3). Second‐order models for maximum voltage (Y1), time at maximum voltage (Y2), and coagulation time (Y3) were employed to generate response surface contours. Optimum conditions for cutting time were found with x1= 0.0278 R.U./mL milk, x2= 6.60, and x3= 35 °C, for which the responses were Y1= 2854 ± 171 μV, Y2, = 14.08 ± 3.04 min, and Y3= 7.16 ± 1.12 min. No significant differences (p > 0.01) were found between the 3 responses obtained in the experiment and the ones predicted by the models. The use of the objective and non‐destructive monitoring of curd formation and the response surface methodology can be recommended to optimize milk coagulation.
Pressure Inactivation Kinetics of Microbial Transglutaminase from Streptoverticillium mobaraense
Authors: Lee E.Y. , Park J. 
Published: July 2006

ABSTRACT:Microbial transglutaminase (MTGase) forms nondisulfide covalent crosslinks in proteins. Changes in activity of MTGase from Streptoverticillium mobaraense after exposure to pressure (100 to 600 MPa for 10 to 60 min, respectively) were analyzed. MTGase activity increased linearly with enzyme concentration, regardless of pressures in the range examined. The Vmax value was changed by pressure while the Km value was independent of pressure. Sodium chloride (0 to 0.86 N) apparently caused MTGase destabilization under pressure. Oscillatory pressurization (400 to 600 MPa, 25°C, 10 min/cycle, 0 to 5 cycles) resulted in a higher degree of inactivation when pressures were greater than 500 MPa. MTGase maintained 60% of its initial activity even after pressurization at 600 MPa for 60 min, indicating that MTGase was pressure‐resistant as compared to other enzymes.
Microstructure and Stability of Non‐Protein Stabilized Oil‐in‐Water Food Emulsions Measured by Optical Methods
Authors: Quintana J.M. , Califano A. , Zaritzky N. 
Published: July 2006

ABSTRACT: :The microstructure and stability of oil‐in‐water emulsions, stabilized with non‐protein emulsifiers (sor‐bitan esters), were analyzed as a function of emulsification time, rotor speed, hydrophilic‐lipophilic balance (HLB), and ionic strength. Sauter average dia (D[3,2]) were determined from micrographs. Back‐scattered light data were analyzed and a method to determine creaming rates of the systems was proposed. Creaming rates showed that the relationship between emulsion stability and HLB was non‐linear. Addition of NaCl raised creaming rates, resulting in decreased stability, while micrographs showed the presence of flocs. Results were discussed taking account of interactions present in the system.
Photooxidative Stability of Ice Cream Prepared from Milk Fat
Authors: Shiota M. , Ikeda N. , Konishi H. , Yoshioka T. 
Published: July 2006

ABSTRACT: :The photooxidation of ice cream containing 14.25% milk fat prepared from 7 fat materials with different compositions was investigated by conducting sensory evaluations for oxidized off‐flavor and by monitoring hydroperoxide formation. They showed a wide range of oxidative stability against light, and the flavor score was related to peroxide value (correlation coefficient, 0.795). The photooxidative stability of ice cream was influenced mainly by the riboflavin content and by the oil's susceptibility to photooxidation. These contributing proportions were 53.7 and 17.6%, respectively, with a multiple regression model. The photooxidative stability of the oil fraction increased with the increasing tocopherol homologues ratio, γ‐tocopherol/α‐tocopherol (correlation coefficient, 0.846). Furthermore, the photooxidative stability of ice cream was influenced by the amount of free‐fat content.
Characterization of Flavonoids in Different Cultivars of Onion (Allium cepa L.)
Authors: Marotti M. , Piccaglia R. 
Published: July 2006

ABSTRACT: :Twelve cultivars of different colored onions (white, golden, and red) were evaluated for fresh bulb yields and for flavonoid contents. The fresh bulb yields ranged from 3.1 to 6.7 kg m−2 as found in golden cultivars “Santana” and “Castillo” respectively. The flavonoids, extracted with methanol/water/acetic acid (50:42:8, v:v:v) from fresh bulbs and characterized by HPLC with a DAD detector, were mainly made up of quercetin and isorhamnetin in the form of aglycones and glycosides. The highest amount of free quercetin was detected in the fresh bulbs of “Tropea rossa tonda” (557.8 mgkg−1) whereas that of total flavonoids was found in “Dorata Density” (979.1 mgkg−1). The golden cultivar “Castillo” resulted in the highest bulb and flavonoid yields (6.7 kg m−2 and 5.2 g m−2 respectively)
Pectinesterase Inhibitor in Rubbery Banana (Musa sapientum L.)
Authors: Wu M.C. , Tseng K.C. , Huang T.H. , Chang H.M. 
Published: July 2006

AbstractPectinesterase (PE) (7 U/mL), extracted from ripe and soft banana flesh (RSBF), was prepared with a ratio of 4 parts (1:4) 2% NaCl. PE activity in the 2% NaCl extracted from homogenized RSBF and rubbery banana flesh (RBF) were 7 and 2 U/mL, respectively, during the 16 h PE extraction, suggesting the existence of the PE inhibitor (PEI) in RBF. Crude PEI extracts from RBF and RSBF exhibited about 80% and 17% inhibitory ratios, respectively, on banana PE activity. Crude PEI from RBF, boiled for 30 to 180 min, showed a 79 to 82% inhibitory ratio of banana PE activity.
Enantiomer Separation of D‐L Branched Amino Acids by Capillary Electrophoresis in Sport Nutritional Supplements
Authors: Boniglia C. , Carratù B. , Sanzini E. 
Published: July 2006

ABSTRACTA capillary electrophoresis method was developed for the chiral separation of D‐L valine, isoleucine, and leucine. The separation of derivatized amino acids with 9‐fluorenylmethyl‐chloroformate was performed by micellar electrokinetic capillary chromatography. We optimized the method by varying β‐cyclodextrin and sodium dodecyl sulphate concentrations in the presence of 2‐propanol. The proposed method was applied to the determination of D‐forms of valine, Isoleucine, and leucine in the presence of an excess of relative L forms, in commercial supplements for sport nutrition. Results demonstrated that the separation of enantiomers was possible up to an enantiomeric ratio of 1:100. The analysis of selected products confirmed the enantiomeric purity of utilized amino acids.
Determining Washing Conditions During the Preparation of Frozen Surimi from Surubí (Pseudoplatystome Coruscans) Using Response Surface Methodology
Authors: Medina J.R. , Garrote R.L. 
Published: July 2006

ABSTRACTThe effect of process temperature (2 to 18 °C), time (1 to 7 min/ cycle), and water‐mince ratio (2:1 to 8:1) on the quality attributes of surubí (Pseudoplatystoma coruscans) surimi was studied using Response Surface Methodology (RSM). Conditions were identified that allowed to achieve 25% of extracted proteins and a moisture content of 79%, compatible with an acceptable quality of surimi gel. The verification of the prediction models was acceptable. Two cryoprotectant mixtures (sucrose‐sorbitol and maltodextrin‐sorbitol) were also evaluated, with regard to the freezing and frozen storage and the functional quality of the gels. Freezing proved to be an aggressive method, and the 2 mixtures tested showed to be efficient for 6 months of frozen storage.
The Effect of Stunning Methods on Rigor Mortis and Texture Properties of Atlantic Salmon (Salmo Salar)
Authors: Roth B. , Moeller D. , Veland J.O. , Imsland A. , Slinde E. 
Published: July 2006

ABSTRACTShear force and rigor mortis were used to evaluate the post‐mortem changes of muscle texture in Atlantic salmon (Salmo salar). The fish were either stunned with carbon dioxide (CO2), electricity, or percussion prior to slaughter. The pre‐mortem stress during CO2 stunning resulted in an earlier onset and resolution of rigor mortis, and accelerated post‐mortem softening of the muscle tissue as compared to the other stunning methods. No significant differences, either in development of rigor mortis or shear force, were seen between fish that were stunned with electricity or by percussion. Consequently electricity can be used for stunning fish prior to slaughter.
Effect of High‐Pressure Processing on Vibrio parahaemolyticus Strains in Pure Culture and Pacific Oysters
Authors: Calik H. , Morrissey M.T. , Reno P.W. , An H. 
Published: July 2006

ABSTRACTDifferent strains of Vibrio parahaemolyticus (Vp) in broth cultures and Vp‐inoculated live Pacific oysters (Crassostrea gigas) were subjected to high‐pressure processing (HPP) at 241, 276, 310, and 345 MPa. Results showed Vp numbers were reduced by HPP in both pure culture and whole oysters. Vp inactivation was dependent on time and pressure. Optimum conditions for reducing Vp in pure culture and oysters to nondetectable levels were achieved at 345 MPa for 30 and 90 s, respectively. Resistance variations were detected between Vp in pure culture and in oysters. HPP proved to be an efficient means of reducing Vp in oysters.
Nonenzymatic Browning and Chemical Changes During Grape Juice Storage
Authors: Buglione M. , Lozano J. 
Published: July 2006

ABSTRACTThe effect of storage on juice concentrate from 2 red grape (Merlot and Criolla) and 1 white grape (Yellow Muscat) varieties on color and chemical composition, at temperatures ranging from 10 to 30 °C, was investigated. Color deterioration as A420 occurred at a faster rate in juice made with Merlot variety. The same was true when the pigment destruction as A520/420 was studied. Total reducing sugar, fructose‐to‐glucose ratio, and proline (the only significant amino acid present in grape juice) remained practically constant during storage. The hydroxymethyl‐furfural (HMF) buildup reaction proceeded faster in Criolla grape juice. Independent of variety, a detectable amount of HMF was produced only after 12 wk of storage at any temperature.
Application of Quality Index Method (QIM) Scheme in Shelf‐life Study of Farmed Atlantic Salmon (Salmo salar)
Authors: Sveinsdottir K. , Martinsdottir E. , Hyldig G. , Jørgensen B. , Kristbergsson K. 
Published: July 2006

ABSTRACTSalmon (Salmo salar) was stored in ice up to 24 d, and changes during storage were observed with sensory evaluation using the Quality Index Method (QIM), and Quantitative Descriptive Analysis (QDA), total viable counts (TVC), hydrogen sulfide (H2S)‐producing bacteria, and instrumental texture measurements (compression test). Maximum storage time in ice was determined with QDA and fat content by Soxhlet extraction. A high correlation between QIM and storage time in ice was found. Storage time could be predicted with ± 2 d. TVC increased exponentially with storage and was dominated by H2S‐producing bacteria after 20 d in ice, which was the maximum storage time. Texture measurements indicated softening of salmon flesh with storage.