bluuebunny/crossref_metadata_2025_split huggingface dataset:
CHANGES IN ANTINUTRITIONAL FACTORS DURING GERMINATION IN Phaseolus mungoreous, A CROSS BETWEEN Phaseolus mungo (M1–1) AND Phaseolus aureus (T1)
Authors: GUPTA KAUSHALYA , WAGLE D. S. 
Published: December 2006

ABSTRACTTrypsin inhibitor activity (TIU/seed) reduced from an initial level of 111.6 to 63.3 during sprouting in Phaseolus mungo (M1–1) and from 101.6 to 51.6 in Phaseolus mungoreous while in the case of Phaseolus aureus (T1) it decreased from 105.0 to 60.0 over a period of 9 hr of germination. TI activity increased from 90.8 to 291.6 in P. mungo up to 72 hr followed by reduction to 53.3 after 9 days of germination. A similar trend is seen in P. mungoreous and P. aureus. Trypsin inhibitor was destroyed differently by heat in the three pulses germinated for 24 and 36 hr, the maximum loss being about 80%. During the 4 days of germination, soluble sugars varied from 9.00 to 0.39% in these pulses; reducing and nonreducing sugars, however, varied from 2.40 to 0.13 and 7.16 to 0.32%, respectively. While sucrose content rose from 0.55 to 1.66% in the P. mungoreous, 1.06 to 1.38 per cent in P. mungo, and 0.83 to 1.66% in P. aureus during 96 hr of germination, raffinose and stachyose were reduced from 1.02 to 0.10 and 1.10 to 0.08% in the P. mungoreous; 0.87 to 0.06 and 1.16 to 0.08% in P. mungo; 0.72 to 0.05% and 1.16 to 0.07% in P. aureus, respectively. Storage in deep freeze for 1 yr does not affect the T1 activity as well as total sugars, reducing, and nonreducing sugars.
OCCURRENCE AND FORMATION OF DAMASCENONE, TRANS‐2,6,6‐TRIMETHYL‐l‐CROTONYL‐CYCLOHEXA‐1,3‐DIENE, IN ALCOHOLIC BEVERAGES
Authors: MASUDA MASAHIRO , NISHIMURA KI‐I‐CHI 
Published: December 2006

ABSTRACTThe aroma compound, damascenone, was found in many alcoholic beverages such as whiskey, brandy, rum, wine, and beer, and was considered to be significant to flavor. Damascenone in whiskey was formed from its precursor that came from barley during distillation. Beer contained none or very little, but it was formed by heating. In brandy production damascenone was present in grape and wine together with its precursor, and the precursor changed to it during distillation. It was also found in cane molasses.
DETERMINATION OF STAPHYLOCOCCAL ENTEROTOXINS A AND B IN VARIOUS FOOD EXTRACTS, USING STAPHYLOCOCCAL CELLS CONTAINING PROTEIN A
Authors: ARESON P. D. W. , CHARM S. E. , WONG B. L. 
Published: December 2006

ABSTRACTA radioimmunoassay for Staphylococcus enterotoxin using Staphylococcus aureus cells containing protein A has already been developed. This technique has been employed in our laboratory to detect staphylococcal enterotoxins A and B in six different food materials. Food constituents that interfere with solid state radioimmunoassays do not affect this free solution method to the same extent. The protein A procedure may be used to generate a single representative standard curve, from which toxin levels in other foods may be quantitated. The sensitivity of this assay is 0.1 ng/ml for enterotoxin A and 0.5 ng/ml for enterotoxin B.
INHIBITION OF Staphylococcus BY ILACTIC ACID BACTERIA IN COUNTRY‐STYLE HAMS
Authors: BARTHOLOMEW D. T. , BLUMER T. N. 
Published: December 2006

ABSTRACTLactic acid bacteria were tested for inhibition of staphylococci prevalent in country‐style ham. Tests were conducted in broth and agar media and in a model meat system. Lactobacillus plantarum and Pediococcus cerevisiae were selected as antagonists against a strain of Staphylococcus epidermidis isolated from country‐style ham. Culture introduction into muscle tissue was more effective by syringe injection than surface or puncture application. The model meat system was applied by using 27 hams in a 3 × 3 × 3 cubed factorial design experiment. The three factors were as follows: Sucrose at 20, 40, 60% of curing mixtures; salt equalization time at 0, 1, or 2 wk; and inoculation with either L. plantarum at 2.2 × 108, P. cerevisiae at 1.6 × 108, or S. epidermidis at 3.4 × 105 cells/g of ham. Seventeen hams had at least some putrefactive spoilage due to Clostridium sporogenes or Proteus vulgaris. Spoilage was greatest at 0 time in equalization and for lowest sucrose levels. Ham pH was successfully monitored during processing by placing a pH probe in desired muscle areas, but this appeared to contribute to spoilage. L. plantarum inhibited S. epidermidis when the 60% sucrose treatment was used and acid production appeared necessary for staphylococcal inhibition to occur.
FACTORS AFFECTING ADHESION OF COATING TO POULTRY SKIN. EFFECT OF AGE, METHOD OF CHILLING, AND SCALD TEMPERATURE ON POULTRY SKIN ULTRASTRUCTURE
Authors: SUDERMAN D. R. , CUNNINGHAM F. E. 
Published: December 2006

ABSTRACTThe scanning electron microscope was used to study the effect of age, method of chilling, and scald temperature on poultry skin ultra‐structure. This knowledge was deemed important in understanding how the condition of poultry skin affects the adhesion of batters and breadings. Evidence obtained from scanning electron micrographs indicated that adhesion of batters and breadings to poultry skin could be affected by the ultrastructure of poultry skin. It is theorized that improved adhesion would result if batters and breadings were applied to poultry skin without the cuticle. Increased scald temperatures, which remove the cuticle, should improve batter and breading adhesion. Age (3, 5, 7, or 9 wk), ice‐slush chilling, and nonchilling of broiler carcasses did not cause visible changes in broiler skin ultrastructure and therefore should not affect batter and breading adhesion.
VARIATION OF SUGARS AND ACIDS DURING RIPENING OF PEARS AND IN THE PRODUCTION AND STORAGE OF PEAR CONCENTRATE
Authors: AKHAVAN I. , WROLSTAD R. E. 
Published: December 2006

ABSTRACTMajor sugars (fructose, sorbitol, glucose, and sucrose) and acids (malic, citric, phosphoric, and quinic) of pears were isolated by ion exchange and quantitated by gas chromatography (Cc) of their trimethylsilyl derivatives (TMS) during ripening and in the production and storage of pear concentrate. Ripening pears attained maximum sugar content (13.5%) and acidity (6 meq) at a flesh firmness of 6 lb. Apart from a small loss of sucrose at depectinization and concentration stages little change occurred during pear concentrate production. Accelerated storage (16 wk, 36°C) of the concentrate resulted in brown color development and 6% sugar loss. Sucrose hydrolysis and Maillard browning of reducing sugar account for this sugar loss.
MOISTURE EQUILIBRATION AND MEASUREMENT IN DRY PINTO BEANS (Phaseolus vulgaris)
Authors: McCURDY ALAN R. , LEUNG HENRY K. , SWANSON BARRY G. 
Published: December 2006

ABSTRACTInvestigations of post‐harvest spoilage of dry beans have been inconclusive about the moisture level at which loss of quality will occur. This study evaluated and compared different moisture equilibration and moisture determination methods used with dry beans in previous investigations. Our results indicated that significant variation among individual dry beans existed for all methods of moisture equilibration especially with direct addition of water. No significant differences were found among methods of moisture analysis. Storage of pinto beans with a moisture content of 14.1% (aw= 0.755) or less is recommended for microbial stability. Because of bean to bean variation, a mean and coefficient of variation for moisture content of a representative sample of beans described the condition of the beans better than a mean alone.
DETECTION AND INCIDENCE OF Geotrichum candidum IN FROZEN BLANCHED VEGETABLES
Authors: SPLITTSTOESSER D. F. , BOWERS J. , KERSCHNER L. , WILKISON M. 
Published: December 2006

ABSTRACTTrials in which frozen vegetables had been inoculated with known concentrations of Geotrichum filaments showed that two steeping and washing procedures permitted recoveries of over 70%. Application of one method to frozen blanched vegetables processed in 24 factories revealed 16% of the packages to contain Georrichum with an average count of 170 filaments per 500g in the Geotrichum‐positive samples. There was little correlation between aerobic plate counts and the incidence of the mold. In‐plant studies revealed that most of the Geotrichum filaments on pre‐blanch samples of green beans were removed by blanching and hydro‐cooling.
EMULSIFYING PROPERTIES OF SOY PROTEIN: CHARACTERISTICS OF 7s AND IIS PROTEINS
Authors: AOKI H. , TANEYAMA O. , INAMI M. 
Published: December 2006

ABSTRACTThe emulsifying properties of the 7s protein rich fraction (7s PRF) and the 1 IS protein rich fraction (11s PRF) were investigated using refined soybean oil. The emulsifying capacity and emulsion stability of the 7s PRF generally showed higher values than those of the 11s PRF in the pH range 2–10. The same phenomenon was observed with the 7s PRF and 11s PRF partially hydrolyzed by dilute HCl. The emulsifying properties of the acid‐precipitated protein (APP) and the 7s PRF showed the lowest value at around pH 4.5, and were closely related to the behavior of protein solubility. The emulsion stability of the 11s PRF, however, showed its lowest value at around pH 7 and did not necessarily correlate with its solubility. The breaking stress of the emulsions introduced from both the 7s PRF and the 1 1s PRF increased in accordance with oil phase volume. While the breaking stress of the 7s PRF‐introduced emulsions were little affected by heat treatment of the protein solution, considerable effect was observed with the 1 1s PRF‐introduced emulsions. The breaking stress of the 1 1s PRF‐introduced emulsions increased markedly as the protein concentration increased. The heat treatment of the protein solution at 95° C for 5 min prior to emulsification increased the breaking stress to two to four times higher than that of emulsions without the heat treatment.
CHARACTERIZATION OF A MORPHOLOGICAL MUTANT OF Saccharomyces cerevisiae FOR SINGLE‐CELL PROTEIN PRODUCTION
Authors: MIYASAKA YUICHIRO , SINSKEY ANTHONY J. , DEANGELO JOSEPH , RHA CHOKYUN 
Published: December 2006

ABSTRACTA new morphological mutant, Saccharomyces cerevisiae JD7, was isolated. This mutant had a mycelial‐like form on a complex medium and a yeast‐like form on a nutritionally simple medium or on a complex medium with 20% sorbitol. JD7 appeared to be a cell division cycle mutant blocked after nuclear migration and before nuclear division. No significant differences in RNA or protein contents were observed between JD7 and control strain A364A. JD7 cells settled much faster than control cells, and the viscosity vs cell concentration relationships were dependent upon the morphological conditions of the yeast. Yield stress of strain JD7 was barely observable, and the flow behavior index of the strain was similar to that of the control strain in its yeast‐like form. The flow behavior index of the mycelial‐like form was lower than that of the yeast‐like state.
EFFECT OF AMMONIATION ON THE PHYSICOCHEMICAL PROPERTIES OF PEANUT AND COTTONSEED MEALS
Authors: CONKERTON E. J. , CHAPITAL D. C. , LEE L. S. , ORY R. L. 
Published: December 2006

ABSTRACTPeanut and cottonseed meals prepared from seed inoculated with A. parasiticus were treated in a laboratory ammoniator under three sets of heat and pressure. Detoxification of the meal was similar for all treatments. Nitrogen solubility, methionine, lysine, available lysine, sugars, immunochemical and gel‐electrophoretic protein patterns were measured on all samples. Differences between the unammoniated meals and those treated under the mildest conditions of heat and pressure were negligible. Meals ammoniated under the harsher conditions showed reductions in methionine, lysine, and available lysine contents and in free sugars as well as changes in nitrogen solubility and gel‐electrophoretic patterns.
HEAT‐INDUCED GELLING IN SOLUTIONS OF OVALBUMIN
Authors: EGELANDSDAL BJØRG 
Published: December 2006

ABSTRACTThe heat‐induced gelling of ovalbumin solutions (8.2%) has been studied as a function of pH and ionic strength. At low ionic strengths, plots of gel rigidity against pH passed through a maximum on each side of the isoelectric point (PI). The maximum on the acid side had a higher absolute value and occurred at a higher net charge on the protein than the one on the alkaline side. Increasing the ionic strength shifted the two maxima away from the PI. The results suggest that ovalbumin gelling is governed primarily by electrostatic forces.
EFFECT OF STORAGE CONDITIONS ON THE RESISTANCE OF Bacillus subtilis VAR. Niger SPORES TO HYDROGEN PEROXIDE
Authors: WALLEN STANLEY E. , WALKER HOMER W. 
Published: December 2006

ABSTRACTThe effects of storage time (0, 15, 35, and 56 days), storage temperature (−29°C and 5°C), and storage solution (distilled water, Butterfield's buffer and 0.85% saline) on the resistance of Bacillus subtilis var. niger spores to 5% hydrogen peroxide heated at 50°C were evaluated. None of the storage conditions had a significant effect on the resistance of spores exposed to hydrogen peroxide for 5 min or less. When 8 min of exposure to H2O2 was used, storage temperature and storage solution had significant effects on spore resistance. Storage time had a significant quadratic effect on resistance; spores stored at –29°C were more resistant than spores stored at 4°C; and spores stored in 0.85% sodium chloride were more resistant than spores stored in distilled water and Butterfield's buffer. There was a significant storage temperature by storage solution interaction after a 10‐min exposure. Variability in spore resistance during storage was less for spores stored at 4°C than for spores stored at −29°C.
ESTIMATING COOKING TIMES AND MEAT YIELDS FROM ROASTED TURKEYS
Authors: BERRY J. G. , STADELMAN W. J. , PRATT D. E. , SWEAT V. E. 
Published: December 2006

ABSTRACTA total of 160 turkeys equally divided among weights ranging from 3.5‐11.0 kg were cooked with or without stuffing in covered Pans or under aluminum foil caps. End‐point temperatures were determined in the breast, thigh, body cavity, and just under the skin. Cooking in a 163°C oven was continued until thigh temperature was 82°C. Meat, bone, and skin weights were determined on cooked birds. Either thigh or the breast can be used to determine end‐point temperatures. In terms of servings of white meat, no particular advantage was found for any of the sizes studied. Recommended cooking times (min/kilo) for turkeys are:
QUALITY AND SENSORY CHARACTERISTICS OF MECHANICALLY DEBONED SPENT LAYER MEAT CHILLED WITH LIQUID NITROGEN AND CARBON DIOXIDF “SNOW”
Authors: MacNElL J. H. , MAST M. G. 
Published: December 2006

ABSTRACTMechanically deboned spent layer meat (MDSLM) was chilled with liquid nitrogen (LN), or CO2 snow and frozen in an air blast freezer. Samples of this material were held at either 2°C for 8 days of storage or −18°C for up to 6 months of frozen storage. CO2‐treated samples held for 8 days at 2°C had higher TBA values and higher expansion values than LN2‐treated samples. No differences in TBA value or can pressure were noted for samples stored at −18°C. LN2 and CO2‐treated samples were less pink than control samples after 6 months storage at −18°C. Chilling with LN, and CO2 and holding at 2°C resulted in increased shelf life as evaluated by a sensory panel; the opposite effect was noted for storage at −18°C. Samples stored at 2°C showed comparable numbers of microorganisms but resulted in different sensory properties.
USE OF SODIUM CHLORIDE SOLUTION AND CARBON DIOXIDE FOR EXTENDING SHELF‐LIFE OF FISH FILLETS
Authors: MITSUDA HISATERU , NAKAJIMA KENJI , MIZUNO HIROSHI , KAWAI FUMIO 
Published: December 2006

ABSTRACTThe effects of various compounds and gases on the fillets of Seriola aurevittatu during storage at 3°C for a specified period under a closed system in a nylon‐polyethylene flexible bag were studied. Texture and color measurements, and sensory observations indicated that a preservation procedure consisting of dipping fish muscle discs (diam 2.5 cm, thickness 0.8 cm) in a 5% sodium chloride solution for 1 min then storing them in a sealed bag in which the air had been replaced by carbon dioxide greatly extends the shelf‐life of fish fillets.
TORTILLA‐MAKING CHARACTERISTICS OF MICRONIZED SORGHUM AND CORN FLOURS
Authors: JOHNSON B. A. , ROONEY L. W. , KHAN M. N. 
Published: December 2006

ABSTRACTMicronizing is a dry heat process using gas fired infra‐red burners to heat. grain almost to the point of eversion followed by rolling through corrugated steel rollers. Various levels of micronized pearled sorghum (MPS) were substituted for commercial corn tortilla flour. 20% of MPS produced tortillas with acceptable color, flavor, and texture. Pliability of the dough was enhanced due to greater water absorption of MPS. Micronized corn tortillas, texture and rollability compared well to tortillas from a commercial corn tortilla flour and from white corn. Alkali added to the micronized corn increased yellowness, pH, and flavor with a simultaneous darkening. In a 5‐day storage study, commercial corn flour tortillas deteriorated in quality rapidly. Storage at 37° C kept the micronized corn and traditional tortillas more flexible than storage at room temperature.
KALE GREENS QUALITY, VITAMIN RETENTION AND NITRATE CONTENT AS AFFECTED BY PREPARATION, PROCESSING, AND STORAGE
Authors: SISTRUNK W. A. 
Published: December 2006

ABSTRACTThe influence of blanching method, detergent, wash water volumes, hydrocooling and storage of the canned product on quality and retention of nutrients and nitrates in kale greens was evaluated. The greens blanched in steam retained more ascorbic acid, riboflavin and nitrates, and darker liquor in the canned product. Dipping the raw product in detergent before washing resulted in lower nitrates and higher riboflavin. Low volume sprays resulted in less physical breakage and better retention of carotene, nitrates, color, and texture. Hydrocooling after blanching leached out more ascorbic acid, riboflavin, nitrates, and color. The changes in quality and nutrients during processing and storage were affected by processing variables and significant interactions between variables.
EFFECT OF CULTIVAR, SIZE, STORAGE, AND COOKING METHOD ON CARBOHYDRATES AND SOME NUTRIENTS OF SWEET POTATOES
Authors: REDDY N. N. , SISTRUNK W. A. 
Published: December 2006

ABSTRACTA study was conducted to determine the effects of cultivar, root size, cooking method and storage on carbohydrates and quality attributes of sweet potatoes. Roots were analyzed after curing and after 7 months storage for sugars, starch, pectins, hemicellulose, cellulose, ascorbic acid, and carotenoids. Sensory evaluations were also conducted. ‘Centennial’ and ‘Jasper’ contained the highest percentages of total sugars, starch, water‐soluble pectin, hemicellulose and carotenoids, while ‘Georgia Jet’ was lowest in all carbohydrates except reducing sugars and water‐soluble pectin. Baked and microwave cooked roots were highest in most of the carbohydrates; however, canned roots were higher in starch because of the rapid inactivation of amylase during cooking. Boiled roots were lower in carotenoids while canned roots were lowest in ascorbic acid. There was a decrease in reducing sugars, starch, pectins, hemicellulose, and cellulose during 7 months storage. Sensory ratings for color intensity and attractiveness corresponded to carotenoid content, CDM ‘L’ value, and hue angle (orangeness). Roots of different cultivars, size and storage period responded differently to cooking methods, thus producing significant interactions. Baking produced the highest quality cooked product as compared to other cooking methods.
A METHOD FOR ESTIMATING THERMAL DIFFUSIVITY OF HEAT CONDUCTION FOOD IN A CYLINDRICAL CAN
Authors: UNO JUN‐ICHI , HAYAKAWA KAN‐ICHI 
Published: December 2006

ABSTRACTA series of theoretical formulae were derived to simulate heat conduction in a finite cylinder whose surface heat transfer conductances on top, bottom, and side surfaces were neither infinite nor identical to each other. These formulae were utilized to determine thermal diffusivity of heat conduction food tilled in a cylindrical can and surface conductances on its surfaces. Error analysis shows 1 mm deviations in locations, where the temperatures are monitored, as well as similar deviations in the height and radius of a cylinder given significant variations in the thermophysical property values. It is also shown that these variations may be significantly reduced if one uses a cylinder whose height and radius are 100 mm or greater. Commercially processed apple sauce and 8% bentonite suspension were filled info cylindrical cans of two different sizes. These cans were then subjected to heat treatments in a still retort. Temperature data collected during these treatments were then utilized to estimate the thermophysical properties of sample materials. There was fair agreement between those estimated and respective literature values.
HIGH VACUUM FLAME STERILIZATION: PROCESS CONCEPT AND ENERGY USE ANALYSIS
Authors: CARROAD PAUL A. , LEONARD SHERMAN J. , HEIL JULIANA R. , WOLCOTT TERESA K. , MERSON R. LARRY 
Published: December 2006

ABSTRACTA flame sterilization procedure which has the advantages of high vacuum, high temperature, and short time processing for commercially sterilizing canned foods is described. By virtually eliminating the covering liquid needed in commercial packs, the high vacuum flame sterilization process yields a high quality product without diluting natural flavor attributes, without needing to add sugars or salts. Examining the energy efficiency of the process, on a pilot scale, high vacuum flame sterilization is seen to be 30% less consumptive of thermal energy on an energy per mass of fruit processed basis than conventional retorting.
DYNAMICS OF ENHANCED PROTEIN ULTRAFILTRATION USING AN IMMOBILIZED PROTEASE
Authors: WANG SHAW S. , DAVIDSON BURTON , GILLESPIE CARRIE , HARRIS L.R. , LENT DANIEL S. 
Published: December 2006

ABSTRACTAn industrial grade protease was immobilized on a prototype, non‐cellulosic tubular ultrafiltration membrane using a purely physical technique based on vacuum adsorption and pH adjustment. A supermarket grade of nonfat dry milk was used to prepare a 0.001 g/ml feed solution which was pumped steadily through the tubular membrane module at 114 L/min. The temperature of the retentate stream in the module was maintained at 50®C and 276 kPag (40 psig) respectively. The prototype system was operated continuously for 240 hr under total recycle conditions and the control (i.e., system without the enzyme) was similarly operated for 50 hr. The degree of flux enhancement of the prototype system relative to the control was impressive. It was estimated that over a period of 240 hr, 93% more permeate was collected for the prototype than for the control. A gradient, lumped parameter mass balance model was formulated for the dynamics of the protein gel layer. The model was simulated on a digital computer, and the various mass transfer and enzyme kinetic parameters were estimated using a Marquardt, nonlinear least squares routine. The resulting curve‐fit was satisfactory, considering the complexities of the process and the simplifying assumptions used in the model development.