bluuebunny/crossref_metadata_2025_split huggingface dataset:
Mathematical Models of Flavor Release from Liquid Emulsions
Authors: HARRISON MARCUS , HILLS BRIAN P. , BAKKER JOKIE , CLOTHIER TRACEY 
Published: July 2006

ABSTRACTThe penetration theory of interfacial mass transfer was used to model flavor release from liquid emulsions. The model was used to predict the rates of release and partitioning properties of two volatiles, one hydrophilic (diacetyl) and the other hydrophobic (heptan‐2‐one), as a function of the oil volume fraction. In general the initial rates of release were faster for emulsions of lower oil content, whereas the equilibrium concentrations depended on the nature of the flavor compound and the volume fraction of oil in the emulsion. Experimental in vitro results suggested that the rate limiting step for flavor release was the resistance to mass transport across the emulsion‐gas interface.
Free‐Volume Changes in Flexible, Hermetic Packages Containing Respiring Produce
Authors: TALASILA PANCHANADHAM C. , CAMERON ARTHUR C. 
Published: July 2006

ABSTRACTTo investigate free‐volume changes in flexible, sealed packages containing respiring fruits and vegetables, a simple method based on the dilution of an injected gas (ethane) in the package was developed. Free‐volume decreased steadily at ∼3 cm3/day after an initial transient period in low‐density polyethylene packages (29‐μm‐thick film; 600‐cm2 surface area; initial free volume ∼285 cm3) containing 40g of cut broccoli held at 0°C. A general transient model was developed that showed that free‐volume changes in flexible packages were a function of differential film O2, CO2, and N2 permeabilities and differential product O2 uptake and CO2 production rates. The model predicted that flushing packages with low permeative gases would decrease free‐volume depletion rate, whereas flushing with highly permeative gases, such as CO2, would increase the initial rate considerably.
Debittering Casein Hydrolysates with Octadecyl‐Siloxane (C18) Columns
Authors: LIN SHIH‐BIN , NELLES LYNN P. , CORDLE CHRISTOPHER T. , THOMAS RONALD L. 
Published: July 2006

ABSTRACTThree casein hydrolysates (degree of hydrolysis (DH) of 23, 47, and 65.5 (%)) were debittered using three different hydrophobic adsorption columns, C18, C8, and phenolic resin (PR). Higher DH hydrolysates resulted in higher total nitrogen yields through the debittering process. The C18 and PR columns had more effective debittering than the C8 column, which had the highest processing yield. The PR column had much lower processing yield than the C18 column. Q‐value correlated with bitterness in the hydrolysates. Antigenicity of treated hydrolysates was reduced by the debittering process.
Acid Milk Gel Formation as Affected by Total Solids Content
Authors: GASTALDI E. , LAGAUDE A. , MARCHESSEAU S. , DE LA FUENTE B. TARODO 
Published: July 2006

ABSTRACTReconstituted skim milk with varying concentrations of total solids was coagulated using glucono‐δ‐lactone (GDL). Microscopic, turbidimetric and rheological procedures were used to examine mineral solubilization, buffering capacity, casein dissociation and micellar solvation during gelation. Total solids of the milk affected pH of the onset of gelation attributable to differences in colloïdal calcium phosphate in the casein particles during acidification. Firmness and elasticity of the resulting gel increased with total solids from a more direct contribution of dry matter during the last stage of acid milk gel formation.
Gelling Properties of Gellan Solutions Containing Monovalent and Divalent Cations
Authors: TANG J. , TUNG M.A. , ZENG Y. 
Published: July 2006

ABSTRACTGelling temperatures of gellan solutions with the addition of Na+ and K+ ranging from 15 to 450 mM or Ca++ and Mg++ from 2 to 40 mM were determined by dynamic rheological testing at four polymer concentrations between 0.4 and 2.0% (w/w). Gelling temperatures were much higher for gellan solutions containing divalent cations than for those containing the same amount of monovalent cations. Solutions containing K+ gelled at higher temperatures than those containing Na+. Effects of Ca++ and Mg++ on gelling temperatures were not significantly different. A general model was developed to predict the gelling temperature of gellan solutions as functions of cation and polymer concentrations.
Residual Moisture Content as Related to Collapse of Freeze‐dried Sugar Matrices
Authors: BONELLI PABLO , SCHEBOR CAROLINA , CUKIERMAN ANA L. , BUERA MARÍA P. , CHIRIFE JORGE 
Published: July 2006

ABSTRACTAmorphous sugars were prepared by freeze‐drying 20% (w/w) aqueous solutions of lactose, sucrose, trehalose and maltose. The dried samples were further dehydrated over P2O5 for 1 wk at 25, 35 or 45°C, and the residual moisture content was determined using oven drying or a thermogravimetric balance. Results indicated a small amount of residual moisture (usually 1–2%) which was not removed by the desiccation treatment for 1 wk at 25°C over P2O5. The dried samples, heated at a temperature near the published “anhydrous” glass transition temperatures (Tg) exhibited different behavior depending on whether they were heated in open or sealed vials. Structural collapse, a sharply visible shrinkage of the matrix, was found in all samples in sealed vials, while those samples in open vials did not collapse. Thus, removal of the last amount of residual moisture by heating in uncovered vials increased Tg, preventing or delaying collapse.
Hydrolytic Stability and Changes in E Vitamers and Oryzanol of Extruded Rice Bran During Storage
Authors: SHIN TAI‐SUN , GODBER J. SAMUEL , MARTIN DANIEL E. , WELLS JOHN H. 
Published: July 2006

ABSTRACTRice bran was extruded at 110, 120, 130, and 140°C with post extrusion holding times of 0, 3, and 6 min and stored at ambient temperatures for 1 yr. Holding time had no effect (p>0.05) on hydrolytic stability whereas 110°C was slightly less effective in maintaining hydrolytic stability. Increased holding times reduced (p<0.05) total vitamin E content. Oryzanol concentration was lower (p<0.05) only after 6 min holding time. Oryzanol was relatively more stable to extrusion temperatures than vitamin E. The highest retentions of total vitamin E and oryzanol were found in raw rice bran during storage. Increased extrusion temperatures reduced the retention of vitamin E and oryzanol during storage.
Structural Changes in Cod Myosin after Modification with Formaldehyde or Frozen Storage
Authors: CARECHE M. , LI‐CHAN E.C.Y. 
Published: July 2006

ABSTRACTStructural changes in cod myosin after formaldehyde (FA) addition with and without subsequent freezing at – 18°C were examined by Raman spectroscopy, ANS hydrophobicity, solubility and SDS‐PAGE profiles. Protein solubility decreased by >90%, whereas ANS fluorescence showed little change, possibly due to a balance between soluble and insoluble fractions differing in exposed hydrophobicity. SDS‐PAGE showed irreversible insolubilization at increasing FA concentration, especially after frozen storage. Raman spectral analysis indicated a change in secondary structure of aquacide concentrated myosin preparations, from 95%α‐helix in the control (no FA) to 60% after 12 mM FA treatment. Changes in vibrational modes assigned to aliphatic residues suggested involvement of hydrophobic interactions after FA addition or frozen storage.
Physicochemical Changes in Pacific Whiting Muscle Proteins during Iced Storage
Authors: BENJAKUL SOOTTAWAT , SEYMOUR THOMAS A. , MORRISSEY MICHAEL T. , AN HAEJUNG 
Published: July 2006

ABSTRACTNo changes in actomyosin Ca2+‐, Mg2+‐, or Mg2+‐Ca2+‐ATPase activities were observed during iced storage of Pacific whiting fillets, but Mg2+‐EGTA‐ATPase increased with a loss of Ca2+‐sensitivity. Surface hydrophobicity of actomyosin increased substantially within 2 days, but not total sulfhydryl (SH) content. During longer storage, the SH content decreased gradually, but surface hydrophobicity remained constant. Autolytic degradation products increased in fish muscle with storage time. Myosin heavy chain (MHC) was degraded by 45% within 8 days, but no noticeable difference was observed in actin. Results indicated that autolysis may be the main cause of physicochemical changes in Pacific whiting muscle proteins during iced storage.
Trypsin Treatment to Improve Freeze Texturization of Minced Bream
Authors: KOLAKOWSKI EDWARD , WIANECKI MAREK , BORTNOWSKA GRAZNA , JAROSZ RENATA 
Published: July 2006

ABSTRACTMild trypsin proteolysis (enzyme concentration 0.05% at 15°C, pH 7.4; mixing 30 min at 20 rpm) of bream mince improved mince susceptibility to freeze texturization. Formation of porous‐fibrous texture of heat‐set, freeze‐texturized minces was associated with strong fragmentation of myosin heavy chain (MHC), decrease in extractability of myofibrillar protein and increased insoluble protein and thermal drip. Some deamidation of protein was also observed. We concluded that limited trypsin proteolysis accelerated transglutaminase mediated cross‐linking of protein by acyl transfer reactions. Protein polymerization through plastein reactions and intermolecular hydrophobic interaction probably also occurred.
Microstructure of Yolk from Fresh Eggs by Improved Method
Authors: MINEKI MACHIKO , KOBAYASHI MASAHIKO 
Published: July 2006

ABSTRACTMethods were examined to fix hen's egg yolk while retaining its original sol structure and to elucidate the fine structure of fresh yolk by using the freeze‐cutting fixation method with liquid nitrogen. In fresh native yolk, histological differences were observed in the yolk spheres in each layer and latebra part. These spheres were closely packed in the vitelline membrane, with various sizes and shapes. Protein granules with high electron density were noted in the yolk sphere and their distribution and shape differed between the outer and inner layers.
Thin Film Rheology and Tribology of Chocolate
Authors: LUENGO GUSTAVO , TSUCHIYA MASARU , HEUBERGER MANFRED , ISRAELACHVILI JACOB 
Published: July 2006

ABSTRACTWe investigated relations between food texture and thin film properties rather than bulk properties. Such thin film rheological or‘tribological’effects may characterize physical behavior and physical perceptions of food products. Experiments were done on three chocolate samples. The Surface Forces Apparatus (SFA) proved to be effective for studying the very complex chocolate system. Very complex thin film behavior was found to be quite different for the three samples. Fat constitution and average particle size were important in determining the type of friction forces generated between shearing/sliding surfaces separated by thin films of chocolate. Such studies can help characterize specific physical qualities of chocolate.
Color and Firmness Classification of Fresh Market Tomatoes
Authors: EDAN YAEL , PASTERNAK H. , SHMULEVICH I. , RACHMANI D. , GUEDALIA D. , GRINBERG S. , FALLIK E. 
Published: July 2006

ABSTRACTA total of 370 tomatoes from two seasons were analyzed using a vision system and three mechanical properties sensors which measured firmness parameters. Multiple linear regression indicated classification based on color and firmness could be applied in practical sorting and improves overall classification. Hue values provided adequate information for classification. The best model (R2= 0.96) based on 13 specific colors yielded severe misclassification of 2.2% for classification into 12 maturity classes and 79% correct classification with all samples classified ± one maturity stage according to USDA standards. A weighted color parameter provided a stable model invariant to changes in lighting conditions and yielded excellent results (R2= 0.89). Quality classification was successfully achieved using a vision and drop impact sensor.
High‐Pressure‐Freezing Effects on Textural Quality of Carrots
Authors: FUCHIGAMI MICHIKO , KATO NORIKO , TERAMOTO AI 
Published: July 2006

ABSTRACTRaw or 3 min blanched carrots were pressurized for 45 min at −18°C ∼–20°C and then thawed at 20°C. When carrots were frozen at 100Mpa (ice I), firmness decreased and strain increased. Textural values of carrots pressurized at 200MPa (liquid), 340MPa (ice III), 400MPa (ice V) at ca. –20°C were acceptable. When pressure was increased above 500MPa, the strain increased. Release of pectin and histological damage in carrots pressurized at 200, 340 and 400MPa were less than carrots frozen at 100 and 700MPa (ice VI). After pressurization at 200 and 340MPa at —20°C, carrots were stored in a freezer (–30°C). Firmness decreased and strain increased, but textural values were higher and histological structure were more intact than those frozen at –30°C (0.1MPa) then stored. Thus, high‐pressure‐freezing at 200, 340 and 400MPa appeared to be effective in improving both the texture and histological structure of frozen carrots.
Extrudates of Starch‐Xanthan Gum Mixtures as Affected by Chemical Agents and Irradiation
Authors: HANNA MILFORD A. , CHINNASWAMY RANGAN , GRAY DARREN R. , MILADINOV VESSELIN D. 
Published: July 2006

ABSTRACTMixtures of starch, xanthan gum and either polyvinyl alcohol, epichlorohydrin, valeric acid or adipoyl chloride were extruded. Properties of extrudates including apparent viscosity, water solubility, water absorption indices and exrudate expansion were measured for different proportions of xanthan gum, 70% amylose starch (with or without irradiation) and chemical agents. Extrusion with chemical agents and irradiation changed physical properties of both starch and xanthan gum. Expansions of extrudates were higher than that of starch. Viscosity of extrudates increased with xanthan gum concentration. The addition of 1% (w/w) polyvinyl alcohol had the greatest effect of the chemical agents. Irradiation increased the apparent viscosity of starchxanthan gum mixtures.
Modified Soy Proteins with Improved Foaming and Water Hydration Properties
Authors: WERE L. , HETTIARACHCHY N.S. , KALAPATHY U. 
Published: July 2006

ABSTRACTSoy proteins were modified by alkali treatment at pH 10.0, followed by papain hydrolysis. Solubility, water hydration capacity (WHC), surface hydrophobicity, foaming and emulsifying properties of unmodified, alkali‐treated, and papain‐modified soy protein (PMSP) were compared. PMSP exhibited higher solubility (100% at pH > 7.0), WHC (3.13) and hydrophobicity (40.8) than unmodified soy protein which had solubility 68.5%, WHC 0.21, and hydrophobicity 8.1. The PMSP had foaming capacity (22.0 mL) similar to egg white (21.2 mL) at pH 7.0; and enhanced foam stability (36.4) compared to the unmodified control (32.9). In general, alkali‐treated soy had lower functional properties. Emulsifying properties of PMSP and alkali treated soy were unchanged by the modification. PMSP could be used as an egg white substitute in foaming applications at neutral pH.
Structural and Textural Changes in Kinu‐Tofu Due to High‐Pressure‐Freezing
Authors: FUCHIGAMI MICHIKO , TERAMOTO AI 
Published: July 2006

ABSTRACTTo determine the effect of high‐pressure‐freezing on quality, kinu‐tofu (soybean curd) was frozen at 100 MPa (ice I), 200 MPa (liquid phase), 340 MPa (ice III), 400, 500, 600 MPa (ice V) or 700 MPa (ice VI) at ca. –20°C for 90 min. After reduction to atmospheric pressure, tofu was stored 2 days at –30°C then thawed at 20°C. Texture and structure were compared with kinu‐tofu frozen (–20°C, –30°C or –80°C) at atmospheric pressure (0.1 MPa). The rupture stress and strain of tofu frozen at 0.1 MPa and 100 MPa increased, but that of tofu frozen at 200 MPa and 340 MPa was similar to untreated tofu. As pressure rose above 500 MPa, rupture stress increased. The ice crystals in tofu frozen at 200 MPa ∼400 MPa were smaller than in tofu frozen at 100 MPa or 700 MPa. Thus, high‐pressure‐freezing at 200 MPa ∼400 MPa was effective in improving the texture of frozen tofu.
High Pressure Treatment of Milk and Effects on Microbiological and Sensory Quality of Cheddar Cheese
Authors: DRAKE M.A. , HARRISON S.L. , ASPLUND M. , BARBOSA‐CANOVAS G. , SWANSON B.G. 
Published: July 2006

ABSTRACTThe effect of cycled high pressure treatment of milk on the yield, sensory, and microbiological quality of Cheddar cheese was investigated. Cheddar cheeses were made from pasteurized, raw, or pressure treated milk according to traditional methods. Flavor scores from trained dairy judges were not different for pasteurized and pressurized milk cheeses (P≤0.05). Percent moisture and wet weight yields of pressure treated milk cheeses were higher than pasteurized or raw milk cheeses (P≤0.05). Microbiological quality of pressurized milk cheeses was comparable to pasteurized milk cheeses. Texture defects were present in pressurized milk cheeses and were attributed to excess moisture. High pressure treatment of milk shows promise as an alternative to heat pasteurization prior to cheesemaking.
Growth of Staphylococcus aureus as Related to 17O NMR Water Mobility and Water Activity
Authors: LAVOIE J.P. , LABBE R.G. , CHINACHOTI P. 
Published: July 2006

ABSTRACT 17O NMR data were determined for three solute‐BHI (Brain Heart Infusion) mixtures. For each solute, NaCl, raffinose and glycerol, NMR data (linewidths and signal intensity) were determined as well as water activity (aw), moisture contents, and effects on growth of Staphylococcus aureus in media of various moisture contents. Liquid (highly mobile) water content in all media tested was determined by NMR. This mobile water was important and had a stronger correlation with S. aureus growth rate than did aw or moisture content, although solute effects limited empirical prediction. NMR linewidth also correlated with lag phase.
Polyamines Affect Activity of Aminopeptidases from Lactobacillus sake
Authors: SANZ YOLANDA , TOLDRÁ FIDEL 
Published: July 2006

ABSTRACTThe effects of polyamines (agmatine, cadaverine, putrescine, spermidine and spermine) on the activity of the main aminopeptidases (AP I and AP II) from Lactobacillus sake were determined. Concentrations in the range of 1 mM caused 6–25% inhibition of AP I except for spermine (45% inhibition). Higher polyamine levels (5–10 mM), except for putrescine, exerted a stronger inhibition (20–60%) on AP I. Agmatine and putrescine also reduced AP II activity (6–25%) at concentrations of 0.1–10 mM while cadaverine did not have a notable effect. Spermidine and spermine stimulated (15–70%) the activity of AP II at concentrations >1 mM. Thus, control of polyamine levels is important because they are a potential hazard for human health and also because of their effects on aminopeptidase activity.
Sensory Descriptive Profile Relationships to Shear Values of Deboned Poultry
Authors: LYON B.G. , LYON C.E. 
Published: July 2006

ABSTRACTPoultry breasts were deboned at 2, 6, and 24h post‐mortem to provide ranges of characteristics to test instrumental and sensory tenderness relationships. Sensory descriptive texture attributes were separated by Variable Cluster Analysis into five groups representing mechanical, moisture, and chewdown characteristics. Warner‐Bratzler and Allo‐Kramer shear values indicated differences due to deboning time and correlated highly (r≥0.90) with mechanical and chewdown sensory characteristics. However, texture profiles of samples in shear value ranges corresponding to consumer‘tender‐tough’categories showed that texture remained differentiated by deboning times. Particle size, bolus and wetness characteristics interacted with minor attributes of saliva, ease of swallow, and mouthcoating to contribute to sensory perceptions and differentiations of texture.
Handling Stress and Storage Temperature Affect Meat Quality of Farmed‐raised Atlantic Salmon (Salmo Salar)
Authors: SIGHOLT T. , ERIKSON U. , RUSTAD T. , JOHANSEN S. , NORDTVEDT T.S. , SELAND A. 
Published: July 2006

ABSTRACTSalmon slaughtered by standard routines (control) or stressed by confinement for 10 min before stunning and then stored at 0.4 or 3.3°C for 9 days were compared. Handling stress led to lower muscle phosphocreatine (p<0.001), adenosine‐5′‐triphosphate (p<0.05) and shorter pre‐rigor period. Storage temperature affected external quality index, white muscle pH and K‐value (degradation products of ATP). Stress produced a softer fillet (p<0.001). A lower breaking strength (p<0.01) was found in fish stored at 0.4°C. Sensory tests distinguished the control/stress groups within the 0.4°C chilling regime and the 0.4°C/3.3°C chilling groups within the control regime. Stress caused a lower score for texture (p<0.05) both at 0.4 and 3.3°C and for odor at 3.3°C in a descriptive sensory test. No detectable effects of stress or storage temperature were found on flavor or color.
Training and Sensory Judgment Effects on Mastication as Studied by Electromyography
Authors: MIOCHE LAURENCE , MARTIN JEAN‐FRANÇOIS 
Published: July 2006

ABSTRACTElectromyography recordings (EMG) were performed on 10 naive and 10 trained subjects during mastication of different samples of beef. For each group of subjects, ordinary mastication was compared to mastication accompanied by tenderness assessment of the chewed sample. Trained subjects showed a larger variation in muscle work than a naive group when chewing. Sensory assessment modified more the mastication profiles of trained subjects than those of naive ones and these variations occurred at the beginning of the masticatory sequence. EMG was useful for comparing mastication of different groups of panelists and appeared to be an interesting alternative for information about texture perception of naive subjects.
Viscoelasticity of Frozen/Thawed Egg Yolk as Affected by Salts, Sucrose and Glycerol
Authors: TELIS V.R.N. , KIECKBUSCH T.G. 
Published: July 2006

ABSTRACTBased on dynamic rheological measurements, sucrose, glycerol and magnesium chloride (MgCl2) prevented egg yolk gelation at concentrations of 2% and higher. These additives showed improved cryoprotectant effects as their concentrations were increased. Sodium chloride (NaCl) at higher than 2% also prevented gelation but at 10%, it caused a considerable increase in viscosity of unfrozen yolk. Calcium chloride (CaCl2) showed an opposite effect, promoting protein coagulation before freezing. Samples with 2% CaCl2 gelled completely after 36h at ‐24°C. Before freezing, potassium chloride (KCl) in the range 2–10% had an effect similar to that of NaCl. However, after freezing its effect changed. Yolk with 2% KCl, frozen 36h at ‐24°C, showed very elastic behavior.
Emulsion Stability as Affected by Competitive Adsorption Between an Oil‐Soluble Emulsifier and Milk Proteins at the Interface
Authors: CORNEC MICHEL , WILDE PETER J. , GUNNING PAUL A. , MACKIE ALAN R. , HUSBAND FIONA A. , PARKER MARY L. , CLARK DAVID C. 
Published: July 2006

ABSTRACTThe effect of an oil‐soluble emulsifier upon adsorption properties of β‐casein and β‐lactoglobulin at the oil‐water interface was studied. Addition of emulsifier improved the emulsification properties, but lowered emulsion stability. Higher concentrations decreased emulsification capacity, due to an increase in oil phase viscosity, and interfered with several protein assays, except the o‐phthaldialdehyde (OPA) assay. Depletion measurements revealed that the emulsifier displaced β‐casein more readily than β‐lactoglobulin from the surface of droplets, which correlated with emulsification and stability measurements. Displacement of proteins was not complete due to emulsifier‐induced formation of a multiple w‐o‐w emulsion, which accounted for the missing protein in the continuous phase.