bluuebunny/crossref_metadata_2025_split huggingface dataset:
EFFICIENCY STUDIES OF A CONTINUOUS DIFFUSION APPARATUS FOR THE RECOVERY OF BETALAINES FROM THE RED TABLE BEET
Authors: WILEY ROBERT C. , LEE YA‐NIEN , SALADINI JOSEPH J. , WYSS ROBERT C. , TOPALIAN HARRY H. 
Published: August 2006

ABSTRACTThe stability of betalaines in beet tissue at 25°C and at simulated diffuser temperatures of 75°, 85° and 90°C under nitrogen and atmospheric conditions in combination with water and various levels of citric acid solutions was investigated. The major objectives of the model system studies were to inactivate endogenous oxidases which are firmly bound to the subcellular structure of the beet tissue and which may catalyze decoloration of the betalaines and to study betalaine stability during these treatments. Operations of the continuous counter‐current diffusion apparatus to recover betalaines from thinly sliced beets showed that an initial fill temperature of 85° C followed by a lower temperature (75° C) and a juice pH of 5.2 were best conditions if extraction of both red and yellow colorants were required. To optimize recovery of betacyanines, a slightly more acid pH of 4.8 was preferred. A 90% recovery of betacyanines under these conditions compared with a 71% recovery of betacyanines in previous work performed at 70–74°C at DH 5.5. Highest betaxanthine recovery of 80% was found at a juice pH of 6.0 and an initial fill temperature of 85° C. Higher initial extraction temperatures and proper acidification by the solvent tended to eliminate the need of N2 for satisfactory recovery of the betalaines.
LIPID CONSTITUENTS OF BLACK WALNUT KERNELS
Authors: SENTER S. D. , HORVAT R. J. 
Published: August 2006

ABSTRACTLipids from the kernels of black walnuts (Juglans nigra L.) were quantitated and identified by thin‐layer chromatography and gas‐liquid chromatography‐mass spectrometry. Four classes of lipids were prominent in the walnut oils and were identified as complex lipids, α, β‐diglycerides, sterols, and triglycerides. Triglycerides were the predominant class and comprised 99.9% of the lipids. Twenty‐one fatty acids were isolated and identified. Among these, unsaturated fatty acids were predominant and comprised ca 92% of the fatty acids. On the basis of total fatty acids, octadecenoic and octadecadienoic acids comprised 86.1%. Twelve acids were present in trace amounts and accounted for ca 0.06% of the total.
BAKING PROPERTIES OF PLASMA PROTEIN ISOLATE
Authors: KHAN MIR N. , ROONEY L. W. , DILL C. W. 
Published: August 2006

ABSTRACT0, 2, 4, 6, 8 and 10% of commercial bread flour (14.3% protein on a d.w.b.) were replaced with bovine plasma protein isolate (96% protein on a d.w.b.) in a short‐time dough bread making system. Loaf volume of the bread made with 2–6% PPI, was significantly higher than the control bread (100% wheat flour). Increasing levels of PPI darkened the crust and crumb colors and made the texture coarse and open. 2% of PPI produced bread with acceptable flavor and could increase the bread protein and lysine by 15% and 75% respectively compared to the control bread. 0, 10, 20 and 30% of commercial egg white solids were replaced with PPI in an angel food cake formula. Increasing levels of PPI lowered the foaming capacity, increased the specific gravity of the foam and decreased the volume of angel food cake. However, 30% PPI (70% egg whites) produced angel food cakes with acceptable flavor which were preferred to cakes containing 100% egg white. The foaming properties of PPI were affected by slight variations in its processing conditions because with certain batches of PPI, substitution levels of more than 30% gave acceptable angel food cakes. The functionality of PPI might be improved by more precise processing conditions.
ADVENTITIOUS MINERAL ELEMENTS IN HOPI INDIAN DIETS
Authors: KUHNLEIN HARRIET V. , CALLOWAY D.H. 
Published: August 2006

ABSTRACTBoth strontium and lead are geologically present in the Hopi area, but only strontium accumulates in culturally important food plants in the agicultural setting. Lead from natural sources is present in traditional ceramics and culinary ash. In native maize corn foods, iron content was elevated several‐fold during home processing. The nutritional environment contains unconventional sources of iron, zinc, manganese and other essential elements.
KINETICS OF AVAILABLE LYSINE LOSSES IN A SOY PROTEIN ISOLATE: CONFIRMATION OF THE ‘TRANSITION PHASE’ BY PROTEIN EFFICIENCY RATIO TESTS
Authors: WOLF J. c. , THOMPSON D. R. , Ahn P. C. , HEGARTY P. V. J. 
Published: August 2006

ABSTRACTAvailable lysine losses in soy protein isolates during thermal processing go through three phases: a fist‐order loss, a transition phase and a no‐loss phase. The transition phase shows a statistically significant (P < 0.02) increase in available lysine when measured by the fluoro‐dinitrobenzene (FDNB) method. Using the protein efficiency ratio method (PER), a statistically significant (P < 0.1) increase in available lysine was demonstrated in samples processed at 80° C for 700 mm. The PER values decreased from 2.65 ± 0.04 to 1.17 ± 0.04 after 600 min of processing. At 700 min the PER value increased to 1.37 ± 0.05. At 80°C the transition phase in systems containing 4% sugar occurs 600 mm after processing is initiated according to previously published equations. The PER and FDNB results exhibited an excellent correlation (r = 0.98). Thus, PER results confirm the increase detected using the FDNB procedure.
INFLUENCE OF PRESSURIZATION ON BINDING STRENGTH OF TURKEY MEAT ROLLS STUFFED IN MEMBRANE CASINGS
Authors: MEYDAV SHAUL , TOLEDO ROMEO T. , CARPENTER JOHN A. 
Published: August 2006

ABSTRACTThe influence of pressurization on binding strength between meat pieces stuffed into membrane casings was evaluated using a pneumatic pressurization device. This device simulated the action of a pneumatic machine that is commercially available and is now used by the industry. The contents of a stuffed casing were pressurized when the open end was twisted and inserted through a 1 cm diameter opening on a fixed aluminum ring and pulled by an air cylinder piston to which the casing was attached. Using theoretical considerations, an equation was derived for determining internal pressure in a stuffed roll based on the principle that the pressure developed is a function of the unit strain on the casing. This principle was verified experimentally by monitoring internal pressures in a casing filled with a viscous fluid and connected to a mercury manometer. The internal pressure was linear in a plot against the reciprocal of the outside diameter of the roll The regression equation was used to calculate internal pressures in a casing stuffed with meat from the measured outside diameter. Interfacial binding evaluated as failure force in uniaxial tension decreased slightly with increasing pressures in the roll in excess of 5.7 psig. The decrease was insignificant in rolls ma from frozen meat but was significant in rolls made from fresh meat. In unpressurized rolls, increased incidence of pockets filled with cookout fluid was observed. Pressurization to 2–5 psig internal pressure appears to be optimal in terms of elimination of pockets filled with cookout fluid and maximum interfacial binding between meat pieces.
USE OF PROTEIN DYE‐BINDING VALUES AS INDICATORS OF THE “CHEMICAL AGE” OF CONVENTIONALLY MADE CHEDDAR CHEESE AND HYDROLYZED‐LACTOSE CHEDDAR CHEESE
Authors: KROGER MANFRED , WEAVER JOHN C. 
Published: August 2006

ABSTRACTA dye‐binding method using amido black dye was developed for determining the “chemical age” of Cheddar cheese. Samples of cheese from two manufacturing processes were analyzed during 8 months of ripening: conventional cheese manufacture and a hydro‐lyzed‐lactose process that results in a more rapidly ripening cheese. Free amino acid analyses were also made and those data compared with dye‐binding values (DBVs). The DBVs correlated to the free amino acid values by 0.85 and 0.84 in the conventional and hydro‐lyzed‐lactose processes, respectively. A quadratic model was established between the DBVs and the free amino acid data. In the different cheese samples analyzed this resulted in a multiple correlation coefficient of 0.82 for the following regression equation: μg = 1374–130.4 (DBV) + 2.83 (DBV)2. The standard error of estimate of this method was 2.4 mg/g of cheese.
MORPHOLOGY OF BACON AND ITS POSSIBLE ROLE IN FORMATION OF NITROSAMINES
Authors: CASSENS R. G. , ITO T. , LEE M. 
Published: August 2006

ABSTRACTBacon is composed, morphologically, of regions of either skeletal muscle or lipid filled cells known as adipocytes. Connective tissue is pervasive throughout forming a framework within which the individual cells are held Adipocytes are characterized by having a typical mammalian cell wall which encloses a single large lipid globule; a thin layer of cytoplasmic protein, which contains cell organelles, is interposed between the cell wall and the lipid globule. The possibility that the interface between the lipid globule and the cytoplasmic and connective tissue proteins presents a unique site for reaction with nitrite is discussed.
ULTRASTRUCTURAL POSTMORTEM CHANGES IN ELECTRICALLY STIMULATED BOVINE MUSCLE
Authors: WILL P. A. , OWNBY C. L. , HENRICKSON R. L. 
Published: August 2006

ABSTRACTAlterations in the morphology of beef longissimus dorsi, psoas major, semitendinosus, and supraspinatus muscles induced by electrical stimulation were studied at the light and electron microscopic levels. Samples of control and electrically stimulated muscles were removed from the carcass at 0.5‐, l‐, 6‐, and 24‐hr postmortem, processed, and embedded in plastic. Changes induced by electrical stimulation were compared with those in normal autolysis in control muscle. Light microscopic examination revealed contraction bands and intracellular edema in the stimulated muscle samples while the control showed no sign of morphological change. At the electron microscopic level, electrical stimulation caused specific structural changes in the muscles. Swollen sarcoplasmic reticulum, mitochondria, and T‐tubules were observed in the stimulated muscle samples. In addition, contraction banding, intracellular edema, disintegration of the myofibril, and other morphological deviations were also observed. These data are in agreement with published work that mechanisms other than the prevention of cold shortening bring about tenderization of the resultant meat. This was partially explained by the accelerated autolysis seen in stimulated striated muscles and was an active rather than passive effect as proposed by cold shortening alone.
USE OF CALCIUM SALTS FOR SOYBEAN CURD PREPARATION
Authors: LU J. Y. , CARTER ELOISE , CHUNG R. A. 
Published: August 2006

ABSTRACTOne of the delicate steps in the preparation of soybean curd is the addition of a salt to precipitate soy protein. The commonly employed salt is calcium sulfate. In this study, the use of other calcium salts (calcium chloride, calcium lactate, calcium acetate, calcium carbonate, calcium phosphate, calcium hydroxide, calcium gluconate) and two noncalcium compounds (glucono‐δ‐lactone and acetic acid) was investigated. The result showed that soy protein was precipitated by calcium chloride, calcium lactate, calcium acetate, calcium gluconate, glucono‐δ‐lactone, and acetic acid. The amount of chemical added to precipitate soy protein varied depending upon the type of compound used, but in all cases, soy protein was precipitated when the pH of soy milk was at or near 6.0. Calcium acetate and calcium chloride appeared to be good precipitants for soybean curd preparation. The quality and sensory score of the soybean curd prepared from these salts requires less skill than calcium sulfate because of solubility; besides, the amount of the salt needed to precipitate soy protein was less than one‐half that of calcium sulfate.
CONVERTING AN F‐VALUE DETERMINED ON THE BASIS OF ONE z‐VALUE TO AN F‐VALUE DETERMINED ON THE BASIS OF A SECOND z‐VALUE
Authors: PFLUG IRVING J. , CHRISTENSEN RONALD 
Published: August 2006

ABSTRACTA procedure is presented for converting a heat sterilization process F‐value determined on the basis of one z‐value (Z1,) to an F‐value determined on the basis of a second z‐value (Z2). The basis of the conversion is explained. Equations and tabular data for determining the several conversion factors are presented. Examples of the calculation of a new F‐value when there is a change in z‐value are presented.
RADIOMETRIC DETERMINATION AND CHICK BIOASSAY OF FOLACIN IN FORTIFIED AND UNFORTIFIED FROZEN FOODS
Authors: GRAHAM DONALD C. , ROE DAPHNE A. , OSTERTAG SUSAN G. 
Published: August 2006

ABSTRACTA radiometric assay for food folacin based on the competitive protein binding procedure was developed. The method is rapid, reliable and comparable to the microbiological assay. Cooking and storage did not significantly affect the folacin content of frozen fortified or unfortified frozen dinners and pies. Food folacin availability was measured by chick bioassay. The procedure involves feeding semi‐purified diets containing various levels of folic acid and/or cooked or uncooked frozen convenience foods and measuring plasma and RBC folacin. Levels were directly related to folic acid intake from semipurified diets. Availability of folacin acid added to TV dinners and pies was demonstrated by elevation of plasma and RBC folacin, but fortification of vegetables did not cause consistent elevation.
NITROGEN ASSIMILATION BY Salmonella typhimurium IN A CHEMICALLY DEFINED MINIMAL MEDIUM CONTAINING NITRATE, NITRITE, OR AMMONIA
Authors: PAGE GREGORY V. , SOLBERG MYRON 
Published: August 2006

ABSTRACTA study was conducted to determine whether Salmonella typhimurium could assimilate nitrogen from various inorganic nitrogen compounds in a chemically defined minimal medium. The organism was capable of utilizing nitrate, nitrite, and ammonia as sole nitrogen sources, but was unable to utilize hydroxylamine. The generation times calculated for S. typhimurium during anaerobic growth with either nitrite or ammonia as the nitrogen source were not statistically different indicating that these two nitrogen compounds were assimilated at comparable rates. Faster generation times were observed when nitrate was provided as the sole nitrogen source while the fastest generation times were observed in anaerobic cultures containing both nitrate and ammonia. S. typhimurium utilized NaNO2, as the sole nitrogen source at concentrations as highas400 μg/ml (5.6 mM) but NaNO2, concentrations of 500 μg/ml (7.0 mM) and above resulted in complete inhibition.
EXAMINATION OF THE CRYSTALLINITY OF FOOD GELS BY X‐RAY DIFFRACTION
Authors: JOHNSON JOYCE LYNN , BUSK G. CURTIS , LABUZA THEODORE P. 
Published: August 2006

ABSTRACTVarious concentrations of agar, carrageenan, and gelatin gels made by adsorption and desorption processes were examined for evidence of crystallinity by x‐ray diffraction methods in an attempt to correlate this with a measure of water binding. As an approach to quantify the degree of crystallinity, the diffraction photographs were also measured for the amount of adsorbed light using a general purpose densitometer, and for the amount of reflected light using a computerized digitizer and false coloring program. Only an amorphous phase was found in the unstressed desorption gels, indicating that the hypothesis of a high degree of oriented crystalline regions forming a capillary‐like matrix is not representative of the true nature of a dilute gel and thus water binding can be based on water‐water and water‐solute interactions alone. Adsorption gels of carrageenan did show a higher degree of crystallinity in the intermediate water activity range. It is suggested that the thermal and mechanical stress during preparation forced the helices to orient into a capillary network. Densitometer scans were unsuccessful in measuring the degree of order in the gel systems as compared to visual observation of the film.
FRAGMENTATION INDEX OF RAW MUSCLE AS A TENDERNESS PREDICTOR OF STEAKS FROM USDA COMMERCIAL AND UTILITY CARCASSES
Authors: CALKINS C. R. , DAVIS G. W. , SANDERS W. L. 
Published: August 2006

ABSTRACTLoin steaks were removed from USDA Commercial (n=38) and Utility (n=42) beef carcasses to facilitate study of Fragmentation Index (PI). Tenderness was assessed by the Warner‐Bratzler shear (WBS) and a trained, 8‐member sensory panel. To determine the minimum time required to obtain the FI for fresh and frozen raw longissimus muscle, three drying times were studied (10 min, 40 min, and 22 hr). Simple correlation coefficients relating FI to WBS force value and sensory tenderness rating were: fresh muscle FI (10 min), 0.60 and ‐0.60; frozen muscle FI (40 min), 0.73 and ‐0.69, respectively. USDA grade factors and simultaneous consideration of all all measures of fragmentation accounted for 14.1 and 61.1%, respectively, of the observed variation in WBS force values. PI determined from frozen longissimus muscle accounted for 18.6‐23.8s more of the observed variation in cooked meat tenderness than FT of fresh muscle. The best two‐variable regression model accounted for 56.6% of the observed variation in WBS force value.
EFFECT OF SODIUM ERYTHORBATE AND PACKAGING CONDITIONS ON COLOR STABILITY OF SLICED BOLOGNA
Authors: LIN HWEI‐SHEN , SEBRANEK JOSEPH G. , GALLOWAY DEANE E. , LIND KEITH D. 
Published: August 2006

ABSTRACTRetention of cured color and shelf life of sliced bologna manufactured with various erythorbate levels and packaged with different films and vacuum levels were studied. Good barrier films (7.0 ml/m2/24 hr or less oxygen permeability), film rigidity, and high vacuum levels (686‐737 mm) are most critical for less faded color, higher cured pigment conversion, and lower TBA numbers. Erythorbate aided curing developments but could not compensate for low barrier films or low vacuum levels during storage.
MODELING AND SIMULATING A DISTRIBUTED PARAMETER TUNNEL‐DRIER
Authors: BERTIN R. , PIERRONNE F. , COMBARNOUS M. 
Published: August 2006

ABSTRACTIn this paper a distributed parameter model is proposed for the discontinuous drying operation of a tunnel‐drier. This model is more complete than the previous ones in which continuous loading is currently assumed. The model is used for spherical fruits placed in a California tunnel of the parallel flow type. Numerical results are in good agreement with experimental information. The model can be used for optimum designing and automatic control.
PARTIAL REPLACEMENT OF NONFAT MILK SOLIDS AND CANE SUGAR IN ICE CREAM WITH LACTOSE HYDROLYZED SWEET WHEY SOLIDS
Authors: GUY E. J. 
Published: August 2006

ABSTRACTEvaluation of vanilla‐flavored ice creams that contained either 67 or 79% lactose hydrolyzed sweet whey solids (LHW) as a replacement for both milk solids nonfat (MSNF) and cane sugar showed that replacement of 2.75% of combined MSNF and cane sugar solids (13.6% of the total MSNF and 8.3% of the total cane sugar solids) with LHW can be made with no loss of ice cream quality. Increasing levels of LHW above 2.75% progressively lowered the quality of ice creams stored at ‐20°C. Replacement with 5.5% of 67% LHW produced significant losses of flavor quality but did not change hedonic texture. Replacement with 5.5% of 79% LHW did not change either hedonic flavor or texture. Replacement with 8.25 and 11% LHW significantly decreased mix viscosities and freezing points, ice cream flavor scores (increased saltiness and caramel‐like flavors) and consistencies although hedonic texture ratings were not always significantly lowered. Except for the 11% substitution of LHW for MSNF, ice creams had satisfactory heat shock stabilities.
ELECTRICAL STIMULATION OF CALF CARCASSES: RESPONSE OF VARIOUS MUSCLES TO DIFFERENT WAVEFORMS
Authors: BOUTON P. E. , WESTE R. R. , SHAW F. D. 
Published: August 2006

ABSTRACTThe effectiveness of electrical stimulation of calf carcasses by two different waveforms, one with a pulse frequency of 14.3 pulse sec−1, the other with a pulse frequency of 40 pulse sec−1, was compared by measuring muscle pH and Warner Bratzler (WB) shear values. Different muscles, in particular the semimem branosus (SM) and the longissimus (LD), responded differently to the two waveforms. For the LD, the 14.3 pulse sec−1 waveform was superior in that muscles from calf sides stimulated with this waveform had lower pH values and lower WB shear values than muscles from sides stimulated with the 40 pulse sec−1 waveform while for the SM the latter waveform was superior. These differences were confirmed by taste panel tests. The findings indicate that, when assessing the effectiveness of a particular stimulation system, it would be unwise to study only one muscle.
CORRELATION OF NONDESTRUCTIVE MEASUREMENTS AND SOLUBLE SOLIDS FOR ROME BEAUTY AND YORK IMPERIAL APPLES
Authors: SAPERS G. M. , PHILLIPS J. G. , PANASIUK O. 
Published: August 2006

ABSTRACTRelationships between nondestructive measurements and other indices of fruit composition or condition in Rome Beauty, York Imperial, Red Spur Delicious, and Golden Delicious apples were studied. Fruits were subjected to different storage and ripening treatments before being analyzed individually by various nondestructive and destructive procedures. Of the procedures tested, potentially useful correlations were obtained between nondestructive spectrophotometric measurements and juice soluble solids with Rome Beauty and York Imperial apples.
TWO SELECTIVE ENRICHMENT MEDIA FOR THE ISOLATION OF SALMONELLA FROM MECHANICALLY DEBONED POULTRY MEAT
Authors: GREENWOOD D. E. , SWAMINATHAN B. , MORSE E. V. 
Published: August 2006

ABSTRACTTwo selective enrichment media were developed for the isolation of salmonellae from foods. The first, experimental broth 1, contained magnesium chloride and sodium cholate as the selective ingredients. The second, experimental broth 2, contained 8 mg/1 sodium sulfadiazine in addition to magnesium chloride and sodium cholate. The two broths were evaluated against conventional selective enrichment media in the isolation of salmonellae from naturally contaminated mechanically deboned poultry meat. Of 100 such samples, 22 were positive for Salmonella after enrichment in selenite cystine broth, 12 were positive after enrichment in tetrathionate broth, 50 were positive after enrichment in experimental broth 1, and 60 samples were positive after enrichment in experimental broth 2. The inhibition of interfering Gram negative organisms was significantly greater in the two experimental broths than in the conventional selective enrichment broths.
EVALUATION OF THE FLOWABILITY OF MELTED MOZZARELLA CHEESE BY CAPILLARY RHEOMETRY
Authors: SMITH C. E. , ROSENAU J. R. , PELEG M. 
Published: August 2006

ABSTRACTFlow curves of mozzarella cheese at 30, 40, 55, and 70°C were determined by a capillary piston‐driven rheometer. The shear stresses and rates were calculated using the Bagley and Rabinowitch correction formulae. The standard test and correction procedure was applicable to melted mozzarella cheese, but not to other types of cheese (notably cheddar) in which slippage and other effects played a dominant role.
THYROID ACTIVE FACTOR IN HEATED SOYBEAN FRACTIONS
Authors: FILISETTI T. M. C. C. , LAJOLO F. M. 
Published: August 2006

ABSTRACTExtracts obtained from defatted soybean flour by water extraction and acetone fractionation caused a decrease in radioiodine uptake by rat thyroid “in viva” up to 24 hr after administration of the extract by stomach tubing. The inhibitory effect was evident at 24 hr only when either the extract or the flour had been previously autoclaved. Similar results were recorded when extracts from commercial products such as soybean milk, protein concentrate, and toasted flour were used. However, using extracts from unheated raw soy flour, the inhibitory effect was only present 6 hr after ingestion and it subsequently disappeared. The active factor is not precipitated by 90% ethanol. Isolated soybean isoflavones either autoclaved or nonautoclaved did not show any inhibitory activity.