bluuebunny/crossref_metadata_2025_split huggingface dataset:
Retro‐Aldol Related Degradations of 2,4‐Decadienal in the Development of Staling Flavors In Fried Foods
Authors: JOSEPHSON DAVID B. , LINDSAY ROBERT C. 
Published: August 2006

ABSTRACT2,4‐Decadienal was degraded to 2‐octenal and ethanal by a watermediated alpha/beta double bond hydration, retro‐aldol condensation reaction series. Subsequently, similar degradation of 2‐octenal resulted in the formation of hexanal and ethanal. Two other significant compounds were tentatively identified as either 3‐keto‐t 4‐decenal and 3‐keto‐c 4‐decenal or anti and syn 2‐carboxyaldehyde‐5‐pentyl‐2,5‐dihydrofuran. The rate of retro‐aldol related degradations of 2,4‐de‐cadienal in aqueous model systems was independent of oxygen, but was greatly accelerated with heat. Decreases in concentrations of 2,4‐decadienal isomers and some increases in hexanal and 2‐octenal were noted in staling deep‐fat fried chicken and fish during holding for 3 days at 6°C.
A Comparison of Dogfish and Bovine Chymotrypsins in Relation to Protein Hydrolysis
Authors: RAMAKRISHNA MALLUR , HULTIN HERBERT O. , ATALLAH MOKHTAR T. 
Published: August 2006

ABSTRACTAn extracellular protease, chymotrypsin, from a low temperature‐adapted poikilotherm (dogfish) was compared with the bovine enzyme against several protein substrates to determine potential advantages in the use of an enzyme adapted to functioning in a low temperature environment. In general, the dogfish enzyme showed a higher rate of reaction and hydrolyzed more peptide bonds than did the bovine enzyme whether the substrates were soluble or insoluble proteins. Dogfish chymotrypsin was slow to produce clotting of milk, but once formed the clot had good stability. The bovine enzyme was more efficient in incorporating methionine into soy protein in a piasteintype reaction.
Functionality and Microbial Stability of Ultrapasteurized, Aseptically Packaged Refrigerated Whole Egg
Authors: BALL H. R. , HAMID‐SAMIMI M. , FOEGEDING P. M. , SWARTZEL K. R. 
Published: August 2006

ABSTRACTRaw, liquid whole egg was ultrapasteurized and aseptically packaged to extend the refrigerated shelf‐life and maintain functional quality. Nine processes ranged from 63.7–72.2°C for 2.7 to 192.2 sec and resulted in shelf‐lives ranging from 4 to >24 weeks at 4°C. Egg pasteurized by an essentially conventional process (26.2 set, 63.7°C), aseptically packaged and stored at 4°C spoiled in 4–8 weeks. Overall, little or no change was observed in the chemical (protein and solids contents, soluble protein, pH) and functional properties (performance in cakes and custards) of the ultrapasteurized, aseptically packaged, 4°C refrigerated egg compared to raw egg. Egg of acceptable quality may be produced by this process with a 3–6 months shelf‐life at 4°C.
Protein Quality of Cheddar Cheese Compared with Casein and Fabricated Cheese in the Rat
Authors: KOTULA KATHRYN T. , NIKAZY JUDITH N. , McGINNIS NADINE , LOWE CHRISTINE M. , BRIGGS GEORGE M. 
Published: August 2006

ABSTRACTThe protein quality of freeze‐dried cheddar cheese, spray‐dried cheddar cheese, freeze‐dried fabricated cheddar cheese (with casein as the main protein source), and sodium caseinate was evaluated in rats using the protein efficiency ratio (PER) assay (AOAC procedures) in two feeding experiments with casein as the control. Biological evaluation of the products showed that PER values for freeze‐dried cheddar cheese were significantly higher than casein (3.7 vs 2.5). Freeze‐dried cheddar also had a PER value significantly higher than spray‐dried cheddar cheese (3.7 vs 3.0). Freeze‐dried fabricated cheddar cheese and sodium caseinate had PER values not significantly different from the casein control.
Identification of Some Phenolic Compounds in Bilberry Juice Vaccinium myrtillus
Authors: AZAR M. , VERETTE E. , BRUN S. 
Published: August 2006

ABSTRACTThe phenolic compounds of the ethyl acetate extractable fraction of bilberry juice–Vaccinium myrfillus—were separated and collected by semi‐preparative HPLC. Three flavonoids [quercetin‐3‐rhamnoside (quercitrin), quercetin‐3‐galactoside (hypersoide), quercetin‐3‐gluco‐side (isoquercitrin)], six phenolic acids [caffeic, chlorogenic, paracoumaric, ferulic, syringic, hydroxybenzoic derivative] previously reported, and other phenolic acids [gallic, protocatechic, p‐hydroxy‐benzoic, m‐hydroxybenzoic, vanillic, m‐coumaric, o‐coumaric] were detected by analytical RP‐HPLC, TLC procedures, acid and alkaline hydrolyses and spectral characteristics examination. Some of these compounds have not yet been reported for bilbenies. The absence of flavan‐3‐ols and their weakly condensed derivatives, which have already been identified in this fruit, would be attributed to the maturity stages of bilberries and to the strong reactivity of monomeric and dimeric flavan‐3‐ols.
Measurement of Enzymatic Browning at Cut Surfaces and in Juice of Raw Apple and Pear Fruits
Authors: SAPERS GERALD M. , DOUGLAS FREDERIC W. 
Published: August 2006

ABSTRACTReflectance procedures were developed to measure the extent of enzymatic browning at cut surfaces and in the raw juice of apple and pear fruits. Reflectance L and a measurements, made at transversely cut surfaces of plugs bored from fruit halves, were linear or bilinear with log time and related to the extent of browning in six apple cultivars. With apple and pear juices, tristimulus values changed linearly with time in samples undergoing browning. Differences between initial and final tristimulus values were better indices of browning than the slopes of time curves. The suitability of these procedures for evaluating the effectiveness of browning inhibitors was demonstrated with SO2 and ascorbic acid treatments.
Optimization of Apple Juice Production by Single Pass Metallic Membrane Ultrafiltration
Authors: THOMAS R. L. , GADDIS J. L. , WESTFALL P. H. , TITUS T. C. , ELLIS N. D. 
Published: August 2006

ABSTRACTApple puree was treated with various amounts of commercial liquefaction enzyme (0%– 0.066%) for 2 hr at 50°C. To produce clarified juice purees were pumped through a metallic oxide membrane ultrafiltration system, consisting of 3.27 ft2 (0.304 m2) of membrane coated internally onto a l–1/4 inch (i.d.) × 10 ft (3.12 cm × 3.04 m) sintered stainless steel tubing. All enzyme treatments reduced viscosity 70–80% within 1 hr but steady state flux increased with higher concentrations of enzyme. Alcohol insoluble solids (AIS) and total pectins of the apple puree after enzyme treatment decreased as enzyme concentration increased to 0.044%. A large scale system, l–1/4 inch (i.d.) × 120 ft (3.12 cm × 36.48 m), was operated at 86% juice yield with minimal pressure drops as predicted by a mathematical model.
Adjustment of Nonlinear Models for Lignin and Its Degradation Products during the Aging of Armagnac
Authors: PUECH J.‐L. , GOFFINET B. 
Published: August 2006

ABSTRACTChanges in lignin and in its degradation products, namely aromatic acids and aldehydes, were monitored in Armagnac brandies stored in old or new barrels. The concentration of these substances was always higher in the brandies aged in new barrels than in those aged in older barrels. Among the various mathematical models proposed, the parabolic function always showed the least residual error. A parameter n that might characterize the age of a barrel was defined.
Water Stress and Quality Decline during Storage of Tropical Leafy Vegetables
Authors: LAZAN HAMID , ALI ZAINON MOHD. , MOHD AI'ANI , NAHAR FALEHATUN 
Published: August 2006

ABSTRACTThe effect of water stress (excessive water loss) on postharvest quality during storage of tropical leafy vegetables Brussica junceu L. and Amaranthus caudatus L. at ambient (24°/28°C) and low temperature (2°/4°C) regimes has been investigated. Exposed, nonsealed B. juncea and A. caudutus leaves lost water rapidly during storage at either temperature regime resulting in accelerated decrease in leaf turgidity (wilting), chlorophyll, ascorbic acid and soluble protein content, and an increase in amino acids, in the stressed leaves. Alleviation of water stress by sealing the leaves with thin plastic film restricted chlorophyll, soluble protein and ascorbic acid loss, particularly when the leaves were cooled, and maintained their turgidity. Both leafy vegetables appeared tolerant to chilling injury.
Nitrogenous Constituents of Selected Grain Legumes
Authors: De SHPANDE S. S. , NIELSEN S. S. 
Published: August 2006

ABSTRACTNitrogenous constituents of four legume species and their varieties were investigated. The total N of whole seeds ranged from 3.16 4.21%, of which 8.3–14.5% was nonprotein N. Water‐ and salt‐soluble proteins together constituted 72–94% of the total seed protein. The mean protein contents of the water‐ and salt‐soluble fractions were 67% and 87%, respectively, while the carbohydrates associated with them ranged from 17–30% and 4–14%, respectively. The albumin: globulin ratios were characteristic of the variety. The SDS‐PAGE patterns for proteins ofPhaseolusshowed a more complex profile than those of the other legume species investigated.
In Vitro Digestibility of Dry Bean (Phaseolus Vulgaris L.) Proteins: The Role of Heat‐Stable Protease Inhibitors
Authors: De SHPANDE S. S. , NIELSEN S. S. 
Published: August 2006

ABSTRACT In vitro susceptibility to trypsin of whole bean extracts, and waterand salt‐soluble proteins of 11 dry bean (Phaseolus vulgaris L.) varieties were investigated. Whole bean proteins were rapidly digested at a 10:l protein:trypsin ratio. Salt‐soluble proteins of beans were more readily and completely hydrolyzed by trypsin than their watersoluble proteins. Of the 8 fractions obtained by DEAE‐cellulose column chromatography of Great Northern bean albumins, three were identified to contain heat‐stable trypsin and chymotrypsin inhibitory activity. Proteins in these fractions seemed to protect phaseolin from rapid hydrolysis by proteases by virtue of both their inhibitory activity as well as protein:protein interactions.
Nutrient Composition, Protein Quality, and Sensory Properties of Thirty‐Six Cultivars of Dry Beans (Phaseolus vulgaris L.)
Authors: KOEHLER H. H. , CHANG CH'IUNG‐HSIA , SCHEIER GENEVIEVE , BURKE D. W. 
Published: August 2006

ABSTRACTThirty‐six cultivars representing eight types of dry beans (Phaseolus vulgaris L) were analyzed chemically for content of moisture, fat, ash, total nitrogen, iron, zinc, calcium, magnesium, potassium, phosphorus, thiamin, riboflavin, and amino acids. Protein quality was evaluated using Tetrahymena pyriformis W. Cooked beans were subjected to sensory evaluation and shear‐force measurement. Nutrient concentrations were similar to values reported by earlier investigators. Protein quality ranged from 60% (Red Kidneys) to 90% (Pintos) that of casein. Pintos Nodak and Fiesta and Hyden Navy beans were most acceptable in flavor and texture; Bonus Small White was least acceptable. Cooperation between bean breeders and nutritionists will enable early screening of segregating hybrid populations for desirable nutritional and sensory qualities.
Barley Neutral Lipid Changes During the Fuel Ethanol Production Process and Product Acceptability from the Dried Distillers Grains
Authors: DAWSON KARI R. , EIDET IRENE , O'PALKA JACQUELYNN , JACKSON LARRY L. 
Published: August 2006

ABSTRACTChanges in lipids were traced from the parent barley through the fuel production process to the finished dried distillers grains (DDG). Free fatty acids (FFA) increased from 6% to 22% while the triacylglycerols (TAG) decreased from 73% to 56% during processing. Minor quantitics of ethyl esters of fatty acids, not found in the parent barley, were formed during fermentation. The fatty acid profile of the monoand diacylglycerol and TAG bands remained constant over processing, indicating that these fractions were attacked by nonspecific hydrolysis. During processing, the FFA composition changed with an increase in saturated fatty acids and a decrease in unsaturated fatty acids. Consumer taste panelists preferred commercial and ground barley supplemented granolas over granolas containing either full fat or defatted barley DDG. Trained taste panel results indicated that defatting the DDG did not result in improved product acceptability.
Modelling of Wheat Drying in Fluidized Beds
Authors: GINER S. A. , CALVELO A. 
Published: August 2006

ABSTRACTExperiments on thin‐layer drying of wheat were interpreted in terms of a kinetic model based on internal control for water transfer and absence of temperature gradients inside the kernel. The drying operation in a batch fluidized bed was modelled by assuming a perfect mixing of solids. The kinetic parameters obtained from the thin‐layer runs introduced into this model allowed to interpret satisfactorily drying experiments performed in a batch fluidized bed. Predictions of the model showed that drying times could be decreased about four fold by raising the air temperature from 40°C to 70°C. It was also calculated that inlet air temperatures much higher than that of wheat damage could be used without deterioration of grains during drying. Predicted thermal efficiencies were low suggesting the recirculation of air as a means of improving them.
Kinetics of Corn Meal Gelatinization at High Temperature and Low Moisture
Authors: BURROS BYRON C. , YOUNG LINDA A. , CARROAD PAUL A. 
Published: August 2006

ABSTRACTThe kinetics of corn meal starch gelatinization and melting was investigated. At 25% moisture, in the temperature range 110–140°C. Arrhenius equation parameters were determined by two calculable procedures which agreed well. Activation energy for gelatinization was calculated to be approximately 86.2 kJ/g‐mole. Further experiments in the moisture range 13.4–34.4% and temperature range 10–165°C. yielded results for endotherm enthalpies and melt temperature which agreed with literature reports.
Effects of Immobilization and Permeabilization Procedures on Growth of Chenopodium rubrum Cells and Amaranthin Concentration
Authors: KNORR DIETRICH , BERLIN JOCHEN 
Published: August 2006

ABSTRACTCultures of Chenopodium rubrum were subjected to permeabilization and immobilization procedures to examine their potential for pigment production. Amaranthin content of culture media was highest for cultures treated with dimethylsulfoxide (DMSO) or dissolved chitosan. Labelling of the cells with L‐(U‐14C) tyrosine revealed that amaranthin was released from the cells but degraded rapidly. Product degradation in chitosan immobilized cells was delayed by 12–24 hr. Sufficient cell growth was observed in cultures treated with 0.77 mg chitosan per gram fresh biomass, with 0.42 ml.g‐1 DMSO, or when immobilized in a complex Ca‐alginate‐chitosan gel system. All other treatments resulted in inhibition of growth.
In Vitro Metabolism of Aflatoxin B1 with Microsomal Enzymes in the Presence of Selected Nutrients
Authors: WHEELER J. L. , HARRISON M.A. , KOEHLER P. E. 
Published: August 2006

ABSTRACTHigh pressure liquid chromatography was used to evaluate the effects of several naturally occurring food components (selenium, vitamins A, E, B6 and C) on the in vitro metabolism of aflatoxin B1 (AFB1). AF1 was incubated with a liver microsomal enzyme metabolizing system with varying concentrations of each nutrient. The following nutrients and levels either inhibited or reduced the metabolism of AFB1: sodium selenite (25 μg/mL), d‐ α‐tocopherol (25, 250 and 2500 μg/mL), pyridoxine hydrochloride (2.5 μg/mL), L‐ascorbic acid (25 and 2500 μg/mL) and mixture containing 500 μg/mL of each chemical. Retinol acetate at levels of 2.5 and 25 μg/mL increased the level of AFB1 metabolized.
Quality of Main‐moins Prepared from Whole or Dehulled Cowpea (Vigna unguiculata) Cultivars
Authors: LASEKAN J. B. , HARDEN M. L. , BRlTTlN H. C. 
Published: August 2006

ABSTRACTMom‐moins, steamed cowpea (Vigna unguiculata) products, made from Texas Cream and Chinese Red peas were evaluated and compared to those from California Blackeye peas (control). Sensory evaluation by 11 West African panelists showed that good quality moin‐moins could be prepared from the investigated cowpea cultivars if dehulled. Only Texas Cream pea cultivar produced good quality moin‐moin from the whole peas, thus making the strenuous dehulling process unnecessary. Moin‐moins made from Texas Cream peas also had higher protein and ash contents. Agtron values were positively correlated (p < 0.01) to the sensory color scores.
Monitoring Food Product Temperatures during Convective Heating: Implications for Research Procedures
Authors: UNKLESBAY N.F. , BROWN N.E. , MATTHEWS M.E. 
Published: August 2006

ABSTRACTTurkey rolls were heat processed (105°, 135°, and 165°C) in an electric convection oven with loads of 2, 4, and 6 rolls. Data were analyzed when 50, 66, 83, and 100% of thermocouples (three/roll) reached 77°C. Processing time for 2 rolls, (min/load) and (min/kg), was significantly greater (p<0.05) only at 105°C, when 100% versus 50% of thermocouples were monitored. Energy consumed was not different for 2 or 4 rolls. Processing time differed (min/load) but not min/kg, when 4 and 6 rolls were heat processed at 135°C, depending on the percentage monitored. The percentage monitored significantly changed WH/load but not WH/kg, only when a load of 6 rolls was processed. Determining temperatures on the basis of readings from 50 to 100% of thermocouples did not affect energy data.
Sensory Quality of Turkey Breasts and Energy Consumption for Roasting in A Convection Oven and Reheating in Infrared, Microwave, and Convection Ovens
Authors: CREMER MARION L. , RICHMAN DANETTE K. 
Published: August 2006

ABSTRACTDeterminations were made of the sensory quality of turkey breasts and energy consumption in roasting in a convection oven at 163°C and 105°C and reheating in microwave, infrared, and convection ovens. Significantly less energy was used for roasting at 105°C and in reheating in the microwave oven. Freshly roasted turkey was scored significantly higher for overall quality, lack of stale flavor, moistness of appearance, and lack of surface browning than any reheated sample, and turkey roasted at 105°C was significantly less brown and softer after reheating. Roasted aroma was less after reheating in the microwave, and fresh aroma greatest after reheating in the convection oven, but no other significant differences were related to oven.
Microbiology of a Ham‐Type Product Made from Soy‐Extended Cured Beef and Inoculated with Clostridium sporogenes PA3679
Authors: MOLINS R.A. , SANDOVAL A.E. , OLSON D.G. , RUST R.E. , KNIPE C.L. 
Published: August 2006

ABSTRACTThe microbiological stability of a new ham‐type product made from soy‐extended cured beef was examined under wholesale (2–4°C) and retail (5°C) refrigerated storage conditions, and during abuse‐temperature holding for 24 and 48 hr at 24‐25°C after inoculation with Closrridium sporogenes PA3679. No microbiological effects (P >0.05) could be attributed to the level of soy protein isolate in the injection brine (0, 5, 7.5 or 9%) on the basis of mesophilic, psychrotrophic, anaerobic and lactic bacterial counts. Samples held at 2‐4°C did not exceed 104 CFU/g after 4 wk for any bacterial type examined. Product shelf‐life was > 3 wk at 5°C and 2 wk at 8–10°C. Inoculated PA3679 did not grow in the product during 24 or 48 hr simulated mishandling (24‐2°C).
Effect of Excitation Wavelength on the Separation of Types I and III Collagen by Fiber Optic Fluorimetry
Authors: SWATLAND H.J. 
Published: August 2006

ABSTRACTThe fluorescence of bovine tendon and adipose tissue and purified Types I and III collagen was measured with fiber optics. Fluorescence of Type I collagen was stronger than for Type III collagen over a range from 410 to 470 nm. Around 510 and 520 nm, however, both Type I and Type III collagen exhibited a similar degree of weak fluorescence. Fluorescence of intact tendons and adipose tissue resembled that of Type I and Type III collagen, respectively. The 510/440 nm ratio of fluorescence was used to identify Types I and III collagen. The optimum excitation wavelength for identification was 370 nm. Type IV (basement membrane) collagen had a similar fluorescence to Type III collagen so that fluorescence from these two sources would be combined in measurements made on intact samples of meat.
Functional and Sensory Properties of Meat Emulsions Produced by using Enzymatically Modified Gelatin
Authors: SASE H. , WATANABE M. , ARAI S. , OGAWA Y. 
Published: August 2006

ABSTRACTMettwurst and Bologna sausage were produced from pork using enzymatically modified gelatin (EMG‐8), which had been produced with covalent attachment of L‐leucine n‐octyl ester. EMG‐8 improved spreadability, smoothness and softness of the Mettwurst. With the addition of EMG‐8, the texture of the Bologna sausage was kept soft over a 1 to 7 day period of storage at 4°C or 2 to 4 weeks of storage at ‐20°C. Microscopic observation showed that fat globules in the Bologna sausage produced with EMG‐8 were more homogeneously distributed than those in a control Bologna sausage.
Texture and Sensory Evaluations of Frankfurters Made with Different Formulations and Processes
Authors: LEE C.M. , WHITING R.C. , JENKINS R.K. 
Published: August 2006

ABSTRACTObjective tests for frankfurter textural properties were investigated by varying formulations and processing parameters and then correlating nine sensory textural attributes with eleven instrumental methods. The most discriminative instrumental parameters were compressive force at failure, compressive force at 50% deformation without failure, and maximum shear force. High correlations (r > 0.80) were found between compressive forces or shear force and sensory elasticity, firmness, and chewiness; stress relaxation and elasticity; total expressible fluid and juiciness; and expressible moisture and wateriness. Elastic recovery did not correlate with any sensory characteristic.
Cholesterol Content and Sensory Analysis of Ground Pork as Influenced by Fat Level and Heating
Authors: REITMEIER C. A. , PRUSA K. J. 
Published: August 2006

ABSTRACTEight treatment combinations for the formulation and heating of fresh ground pork were investigated: four raw fat levels (4, 9, 18, 23%) and two internal end point temperatures (71°C and 77°C). In the raw state, ground pork containing 4 or 9% fat contained less cholesterol, more moisture and was judged to be more red than samples containing 18 or 23% fat. Tenderness, juiciness and amount of mouthcoating increased as fat level in the cooked patties increased. Internal end point temperature (71°C or 77°C) did not affect sensory scores of cooked pork patties. Cooked patty cholesterol content (wet weight) did not differ among the four fat levels. High‐fat ground pork retained less cholesterol than low‐fat ground pork.
Agmatine as a Potential Index for Freshness of Common Squid (Todarodes pacificus)
Authors: YAMANAKA H. , SHIOMI K. , KIKUCHI T. 
Published: August 2006

ABSTRACTChanges in amines (tyramine, putrescine, cadaverine, agmatine, and tryptamine) were examined in the muscle of common squid during storage at 0°C, 3.5°C, and 15°C. Agmatine appeared to be most useful as a potential index for freshness of common squid. Agmatine was detected in small amounts even in the fresh muscle and the concentration increased with storage time, exceeding 30 mg/100g at the stage of initial decomposition and reached the level of 40 mg/100g at the stage of advanced decomposition. Putrescine was detected in small amounts (less than 1 mg/100g) at the stage of initial decomposition and increased rapidly at the stage of advanced decomposition. This amine might be involved in the putrid smell. The pH values became higher at the stage of initial decomposition.