bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of Sample Weight and Orientation in the Shear Press Testing of Canadian Style Bacon
Authors: SKINNER G. E. , RAO V. N. M. 
Published: August 2006

ABSTRACTShear press experiments were performed on rectangular slices of Canadian style bacon with sample weights of 5 and 10g. Maximum peak force and area under the curve (then converted to energy) were obtained from the Instron force‐deformation curves. General linear modeling was performed on these results to see if, at these sample weights, the peak force and shear energy were affected by either sample weight or by the manner in which the sample was arranged within the shear test cell. Results showed that for the magnitude of sample weights tested, the peak force and shear energy were affected by sample weight and the sample orientation within the shear cell attachment. Factors tested included the direction in which the meat fibers were aligned (with respect to the blades in the cell), sample thickness and sample weight.
Effect of Phosphate Blends on Stability of Cod Fillets in Frozen Storage
Authors: WOYEWODA A. D. , BLIGH E. G. 
Published: August 2006

ABSTRACTAtlantic cod fillets were dipped in commercial tripoly or metaphosphate solutions, frozen and stored at either –12 ° 0.5°C or –30°C (constant or with daily programmed fluctuations to −26°C) for up to 26 wk. Phosphate treatments at both storage temperatures decreased thaw drip and cooked drip and yielded a product with higher raw and cooked moisture. Protein content of cooked drip from fillets stored at –12°C was reduced by phosphate treatment; no significant difference was found between treated and control samples at –30°C. Although salt extractable protein was lowered, phosphate treatment did not affect dimethylamine/formaldehyde formation. Sensory evaluation of treated fillets stored at –30°C (with daily fluctuation to –26°C) revealed phosphated fillets to be the most tender and, after 26 wk storage, the most highly acceptable. Tripolyphosphate treatment significantly retarded the increase of expressible fluid under abusive conditions of frozen storage.
Quality of Enzymatically Treated 72° Brix Orange Juice Stored at Refrigerated Temperatures
Authors: CRANDALL P. G. , CHEN C. S. , MARCY J. E. , MARTIN F. G. 
Published: August 2006

ABSTRACTFresh Valencia orange juice was treated with 0, 70, and 350 ppm of commercial pectic enzymes, concentrated to 72° Brix and stored at –7°, –1°, 7°, and 13°C for up to 6 months. The 70 ppm enzyme treatment successfully reduced initial apparent viscosity by about 25%. For the 70 ppm enzyme treated samples after 6 months storage at all four temperatures, juice cloud remained acceptable, furfural remained below the significant level, and at −1°C, vitamin C levels were above 32 mg/100 mL. There was no significant difference in taste after 6 months storage at −7°C between control and 70 ppm enzyme treated samples. Product quality of enzymatically treated orange concentrate stored at refrigerated temperatures was of sufficient quality to realize potential savings of 17% in storage and 30% in refrigeration.
Computerized Model for the Prediction of Thermal Responses of Packaged Solid‐Liquid Food Mixture Undergoing Thermal Processes
Authors: LEKWAUWA AJU N. , HAYAKAWA KAN‐ICHI 
Published: August 2006

ABSTRACTA COMPUTERIZED MODEL for the prediction of thermal responses and lethality of packaged particles‐liquid food was developed by assuming a statistical particle volume distribution for spherical, cylindrical, oblate spheroidal‐shaped particles. For the model development, an overall heat balance equation was solved in combination with an equation for transient heat conduction. To solve the latter, Duhamel's theorem and empirical formulae containing f‐ and j‐values were used. The reliability of the model was verified experimentally by processing canned potatoes‐in‐brine in an agitated cooker.
Effect of Cooking Method on the Texture of Epimysial Tissue and Rancidity in Beef Roasts
Authors: WELKE R. A. , WILLIAMS J. C. , MILLER G. J. , FIELD R. A. 
Published: August 2006

ABSTRACTTwelve top round roasts from two Utility‐grade cows were randomized and cooked by microwave, convection or conventional methods after epimysial tissue had been inserted into each roast. The freshly cooked and stored roasts were evaluated for rancidity using three TBA methods, and textural determinations were made on epimysial tissue. TBA numbers increased from day 0 through day 11. Shear values for epimysial tissue from 8‐year old animals cooked by microwave tended to be lower than those for tissues cooked by convection or conventional methods, but no differences in cooking method were observed for tissue from l‐year old animals.
Effect of Calcium Salts on Susceptibility to Browning of Avocado Fruit
Authors: RENSBURG EUGENE VAN , ENGELBRECHT ABRAHAM H.P. 
Published: August 2006

ABSTRACTFuerte avocados were dipped in 0.18M solutions of calcium chloride (CaCl2·6H2O) or calcium phosphate (CaHPO4) or calcium arsenate [Cas(AsO4)2] or calcium nitrate [Ca(NO3)2·4H2O] to determine whether these treatments had any effect on the browning components in avocados. It was found that calcium treatments suppressed both respiration and polyphenol oxidation and also reduced the content of total phenolics, leuco‐anthocyanins, and flavonols. Of those calcium treatments used, calcium arsenate gave the best results.
Effects of pH on Nonenzymic Browning during Storage in Apple Juice Concentrate Prepared from Bramley's Seedling Apples
Authors: O'BEIRNE DAVID 
Published: August 2006

ABSTRACTIn Bramley's Seedling, adjustment of juice pH affected darkening in apple juice concentrate during storage in the order pH 2.0 > pH 3.0 > pH 4.0. Darkening was also greater in model systems corresponding to juice at pH 3.0 compared with pH 4.0. The rapid darkening in concentrate of this cultivar appeared to be due to high rates of Maillard browning reactions rather than to other forms of nonenzymic browning.
HPLC Determination of Furfural and 5‐Hydroxymethylfurfural in Citrus Juices
Authors: LEE HYOUNG S. , ROUSEFF RUSSELL L. , NAGY STEVEN 
Published: August 2006

ABSTRACTA rapid sample clean‐up and chromatographic separation were devel‐ oped to determine both furfural and 5‐hydroxymetbylfurfural (HMF) in citrus juices. Furfural and HMF were isolated by using a C‐18 cartridge, and quantified by isocratic elution with acetonitrile/water (1Y85, v/v) as the mobile phase with a Radial‐PAK C‐18 column (100 × 8 mm i.d.). Detection was at 280 nm and the lower limit of detection for both compounds was 50 ppb. Recoveries between 94.0 and 101.2% were obtained for HMF added to orange juice. Recoveries of fmfural ranged between 96.8 and 103.9%.
Peroxidase Activities in Cucumber Pickle Products
Authors: BUESCHER R. W. , McGUIRE C. 
Published: August 2006

ABSTRACTPeroxidase (POD) activities were determined in brines and tissues of eight retail and four food service pickle products from several commercial sources. Also, activities were examined in different locations within containers of spears. Large variations in POD activities were found between products and between sources of a given product. POD was detected in every product category. All sources of refrigerated dills, fresh pack dills and spears had activity. Activities in product brines paralleled at a lower level the activities in tissue extracts. Gradients of POD activities were observed in jars of fresh pack spears. Spear tissues located in the center and bottom portions of jars had the highest POD activity.
Energy Utilization During Blanching (Water vs Steam) of Sweet Corn and Subsequent Frozen Quality
Authors: DRAKE S. R. , SWANSON B. G. 
Published: August 2006

ABSTRACTA counter‐flow water blancher required 44% less steam to blanch corn than a conventional steam tunnel blancher. On an hourly steam consumption basis, the counter‐flow water blancher was 31% more efficient than the steam blancher. Total product yield was 1.5% greater with the steam blancher than with the counter‐flow water blancher. Drip loss of the corn was greater with the counter‐flow water blancher than with the steam blancher, but moisture content of the corn was also greater. Yellow color was darker for the counter‐flow water blanched corn than the steam blanched. The use of the counter‐flow water blancher to blanch corn resulted in substantial energy savings with little or no difference in quality when compared to the steam blanched product.
Effect of Domestic Processing and Cooking on In Vitro Protein Digestibility of Moth Bean
Authors: KHOKHAR SANTOSH , CHAUHAN B. M. 
Published: August 2006

ABSTRACTProtein digestibility (in vitro) of dry seeds of moth bean cultivars varied significantly from 58.69 to 62.06%. The protein digestibility improved significantly when the seeds were given different domestic processing and cooking treatments including soaking, sprouting, ordinary cooking and pressure cooking. Pressure cooking of the seeds presoaked in plain water or mixed mineral salt solution had the most pronounced effect.
Effect of Thermal Treatment on the Rheological Pattern and Composition of Dry Bean Flour Soluble Extracts
Authors: GERSCHENSON LIA N. , BARTHOLOMAI GUALTERIO B. 
Published: August 2006

ABSTRACTDry bean flour samples with 14% (dry basis) moisture content were exposed to thermal treatment, in sealed cans, at 50°, 70°, 80°, and 90°C, for various periods. The rheological pattern and composition of their soluble extracts, obtained at pH 10, were determined. Soluble extracts decreased in viscosity with time of treatment, up to a time dependent on temperature, where viscosity became constant. Soluble protein decreased with time of treatment. During the first step of dry bean flour heat treatment, soluble solids other than protein, were constant, then began to increase, promoting viscosity constance in spite of soluble protein decrease.
Gas Chromatographic Determination of Hydrolyzed Sugars in Commercial Gums
Authors: AL‐HAZMI M. I , STAUFFER K. R. 
Published: August 2006

ABSTRACTA modified GC method was utilized for the detection and quantitative determination of sugars derived from commercial gum, Agar, Carageenan, Xanthan, Gum Ghatti, Gum Arabic, Emulgum, Gum Tragacanth, and Gum Karaya. The polysaccharides were cleaved by acid hydrolysis, derivatized with “STOX” hydroxylamine to form oxime with “TMSI” or “HMDS+TFAA” for silylation. The separation and quantitation was performed by gas chromatography, using phenyl‐BD‐glucopyranoside as the internal standard for quantitative analysis. Sugar molar ratios (percent) for all commercial gums tested were similar to literature values.
Effect of Adjusting the Water Activity to 0.95 with Different Solutes on the Kinetics of Thiamin Loss in a Model System
Authors: FERNÁNDEZ BEATRIZ , MAURI LILIANA M. , RESNIK SILVIA L. , TOMIO JOSEFINA M. 
Published: August 2006

ABSTRACTThe kinetics of thiamin degradation in a model system of pH 6.0 and water activity (aw) 0.95 controlled with NaCl, KC1, glycerol or Na2SO4, was studied. The type of solute used to adjust aw, had a dramatic influence on the rate of degradation of thiamin. The loss of vitamin increased in the following order: NaCl > KCl > glycerol > Na2SO4. Activation energies, however, were independent of the type of solute and ranged between24–28 kcallmole.
Sensory and Physical Attributes of Frankfurters with Reduced Fat and Elevated Monounsaturated Fats
Authors: JOHN L. C. ST. , BUYCK M. J. , KEETON J. T. , LEU R. , SMITH S. B. 
Published: August 2006

ABSTRACTInstrumental and sensory evaluations were conducted on frankfurters manufactured with an increased monounsaturated/saturated (M/S) lipid ratio and 25% less fat than control. The M/S ratio was altered by using lean and fat from pigs fed 0%, 10%, or 20% canola oil (CO) which is high in oleic acid. Incorporation of 10% and 20% CO pork tissue into the product decreased saturated fat by 11.0% and 18.6%, respectively. Instron texture analysis indicated slight increases in cohesiveness with elevated CO, whereas decreasing fat increased gumminess and chewiness. Sensory evaluation demonstrated that the overall palatability ratings of the test frankfurters were similar to the control product. Frankfurters with significantly less total fat and saturated fatty acids without adverse sensory and storage characteristics were produced.
Effects of Nonvacuum, Vacuum and Nitrogen Back‐Flush Tumbling on Various Characteristics of Restructured Cured Beef
Authors: GHAVIMI BAHMAN , ROGERS R. W. , ALTHEN T. G. , AMMERMAN G. R. 
Published: August 2006

ABSTRACTNonvacuum (NV), vacuum (V) or nitrogen back flush (NB) processing conditions during intermittent tumbling (10 min/hr) were compared for effects on the characteristics of restructured cured beef. Meat in a NV atmosphere exhibited higher (P<0.05) cooked yields than either V or NB; also V‐tumbled meat had higher yields than the NB atmosphere (P<0.05). Meat tumbled in a NB atmosphere had higher (P<0.05) protein extraction values than meat treated in either V or NV. In summary, meat tumbled at any of the three atmospheres was satisfactory.
Effect of Roasting on the Chemical Composition and Protein Quality of Lupin Seeds (Lupinus albus cv Multolupa)
Authors: YÁÑEZ ENRIQUE , LOBOS P. , DÍAZ G. , BALLESTER D. 
Published: August 2006

ABSTRACTThe effect of roasting lupin seeds (Lupinus albus cv Multolupa) for 10, 20, 30, and 40 min at 80–90°C was studied. Raw lupin was shown to be markedly deficient in the S‐amino acids. These were not affected by roasting for 10 min, although a mild loss was observed for isoleucine and valine. However, heating for up to 40 min caused important losses in lysine and methionine + cystine. PER for raw lupin was 0.80 (casein 2.93) and that of the 10 min heated sample was 0.92 (NS), while roasting for 20, 30 and 40 min caused a severe reduction in protein quality (PER 0.59, 0.53 and 0.46 respectively). All these values improved significantly (p<0.01) by supplementation with 0.1% DL‐methionine. Heating lupin seeds for 10 min may help to remove the “beany” flavor of this legume.
Anthocyanins and Other Phenolic Compounds of Saskatoon Berries Amelanchier alnifolia Nutt.)
Authors: MAZZA G. 
Published: August 2006

ABSTRACTHigh performance liquid chromatography (HPLC), equipped with photodiode array detector, was applied to separation and concentration of the anthocyanins and related compounds of saskatoon berries. Thirteen discrete peaks were detected and separation of these took less than 40 min. Ten of the 13 HPLC peaks were collected as separate fractions from the column outlet and re‐analyzed by paper chromatography and spectral analysis. The concentration of total anthocyanins was 86‐125 mg/100g of fresh berries. The main anthocyanins were cyanidin 3‐galactoside, which formed 61% and cyanidin 3‐glucoside which accounted for 21% of the total anthocyanins. Also identified were cyanindin 3‐xyloside, chlorogenic acid and rutin.
Yeast Mutants Containing Elevated Methionine
Authors: TARKA E. F. , FIELDS M. L. 
Published: August 2006

ABSTRACTMutants of Candida tropicalis ATCC 1369, Candida tropicalis ATCC 9968 and Candida utilis ATCC 9950 were produced by treatments with ultraviolet light (UV), ethionine, or nitrous acid (NA). The UV and NA derived mutants grew on a methionine‐free medium and exhibited an increased growth response to added sulfate in a sulfate‐free medium. The mutant 1369/0 had an increase of 54.6% methionine as a percentage of protein above that of the parent strain. The increase of the mutant 1369/0 over the parent in % relative nutritive value (% RNV) was 4.35%. Sonication of yeast cells increased the % RNV and average of 8% above that of the intact cell.
Functionality of Sorghum Flour Components in a High Ratio Cake
Authors: GLOVER J. M. , WALKER C. E. , MATTERN P. J. 
Published: August 2006

ABSTRACTHigh ratio cakes baked from composite flours of hard red winter wheat and grain sorghum were inferior to those baked from wheat flour alone. The lipid, water‐soluble and starch fractions of grain sorghum were interchanged with those of wheat to identify the responsible component(s). Sorghum lipids did not display functionality, perhaps due to their low concentration of glycolipids. The effect of exchanging water‐solubles on cake quality was negligible. Both volume and texture were inferior when sorghum starch replaced wheat starch. Replacement of sucrose with dextrose greatly improved cake volume and texture, apparently by lowering the high gelatinization temperature of the sorghum starch.
Centroid Mapping Optimization: A New Efficient Optimization for Food Research and Processing
Authors: AISHIMA T. , NAKAI S. 
Published: August 2006

ABSTRACTExperimenting at the centroid during simplex optimization was efficient in search for the optimum. A centroid search process, which replaced the worst vertex within the simplex with the centroid vertex one after another, was introduced. In the new method, the optimum can be found by combination of initial simplex, centroid search, mapping and simultaneous factor shift. An algorithm to define the new range for the subsequent simplex was also applied when the centroid search did not work effectively. This new method enabled efficient research by conducting a set of experiments simultaneously. By changing the range in sequential simplex/centroid search, the optimum could be more efficiently found than by previous simplex methods when compared with mathematical models.
Microencapsulation by a Dehydrating Liquid: A Microstructural Study by Scanning Electron Microscopy
Authors: ZILBERBOIM R. , KOPELMAN I.J. , TALMON Y. 
Published: August 2006

ABSTRACTMicrocapsules of gum arabic with ethyl caprylate as a model core‐material were prepared by a cold dehydration process. Emulsion of the core‐material in gum solutions was injected into ethanol, and the slurry of the microcapsules was then dried in a vacuum oven. Scanning electron microscopy was used to determine the effects of process parameters on the microstructure of the product. The results, which agreed well with chemical analysis of the core‐material retention in the microcapsule, helped in understanding microencapsulation in general and the cold dehydration process in particular and should be useful for efficient design of successful microencapsulation processes.
A Response Surface Method for the Estimation of Convective and Radiative Heat Transfer Coefficients during Freezing and Thawing of Foods
Authors: SUCCAR JORGE , HAYAKAWA KAN‐ICHI 
Published: August 2006

ABSTRACTA procedure was developed to determine simultaneously convective and radiative heat transfer coefficients applicable to the nonsymmetric freezing or thawing of planar food. The transient state temperature distribution and transient state locations of thermal centers in a sample were used for this development together with computer programs for simulating heat transfer in the food. The coefficients were determined by minimizing squared residuals related to the temperature distributions and thermal centers. The developed method was used to determine the boundary coefficients of slabs made from a crystallized methyl cellulose gel subjected to freezing and thawing. The influence of thermophysical characteristics of the sample material on the determined coefficients was examined qualitatively.
Degradation and Binding to Food Proteins of Vitamin B‐6 Compounds During Thermal Processing
Authors: III J.F. GREGORY , INK S.L. , SARTAIN D.B. 
Published: August 2006

ABSTRACTThermal degradation and interconversion of B‐6 vitamers and extent of their covalent binding to food proteins during processing at 121°C was evaluated. In solutions of potassium caseinate, radiolabelled forms of pyridoxal (PL) and pyridoxal phosphate (PLP) underwent partial conversion to pyridoxamine (PM) and pyridoxamine phosphate (PMP), respectively. Labelled pyridoxine (PN) underwent only slight oxidation to PL. Processing of evaporated milk, chicken liver and muscle containing tritiated B‐6 vitamers yielded similar results. The extent of covalent binding to protein and net retention of vitamin B‐6 varied among the food systems examined. Pyridoxyllysine and several unidentified bound forms of the vitamin formed during thermal processing were found in hydrolysates of casein, liver and muscle proteins. Bis‐4‐pyridoxyl disulfide was not detected.
Bitterness and Immature Flavor in Grapefruit:Analyses and Improvement of Quality
Authors: BERRY R. E. , TATUM J. H. 
Published: August 2006

ABSTRACTCoumarin concentration was very high in early grapefruit juice had an undesirable “immature” or “greenish” flavor. Thirteen Coumarins and psoralens were isolated and identified from such juices. Specific compounds added to mature Duncan juice increases in astringency, sourness and bitterness. About 35% of naringenin‐7‐beta‐rutinoside and 80% of the hesperidin were along with most suspended pulp when such juices were centrifuged. TLC analysis of insoluble solids indicated over 50% of five coumarins and about 25% of five other compounds were removed. Overall quality of grapefruit juice was improved following centrifugation.
Influence of pH on Available Amino Acid Concentrations in Fermented Cornheal
Authors: NANSON N. J. , FIELDS M. L. 
Published: August 2006

ABSTRACTCornmeal was fermented at 45°C for 1, 2, 3, and 4 days. Meal was also allowed to ferment without a pH adjustment at 45°C for 1, 2, 3, and 4 days. The fermentation without a pH adjustment produced the largest concentrations of lysine, methionine, and tryptophan. Of the pH ranges tested, lysine was best produced at pH 5.0‐5.5, methionine at 4.0‐4.5, and tryptophan at 4.0‐4.5. All samples fermented at pH 4.M.5 or at pH 5.0‐5.5 for 1 and 2 days were significantly (P<0.05) higher in lysine, methionine, and tryptophan than nonfermented corn. Fermentations of 1 and 2 days produced the highest concentrations of available amino acids, which then decreased by days 3 and 4.Authors Nanson and Fields are with the Dept. of Food Science & Nutrition, College of Agriculture, Univ. of Missouri‐Columbia, Columbia, MO 652 11.
Chemical and Physical Changes in Red Hake Fillets During Frozen Storage
Authors: OWUSU‐ANSAH YAW J. , HULTIN HERBERT O. 
Published: August 2006

ABSTRACTChanges in chemical and physical properties of frozen red hake fillets were determined as a function of time. The decrease in protein extractability could be partly reversed by mercaptoethanol. Sodium dodecylsulfate greatly reduced the loss in extractability. Polypeptides that would not enter 10% polyacrylamide gels after treatment with SDS and mercaptoethanol were formed during frozen storage. The rate of decrease of the myosin heavy chain followed first order kinetics with a rate constant of –0.054 per week at –7°C and closely paralleled the appearance of the “cross‐linked” peptides. Uniaxial compression moduli correlated well with the dimethylamine produced and the loss of the myosin heavy chain after SDS‐PAGE.
Influence of Heat Treatment of Milk on the Flow Properties of Yoghurt
Authors: PARNELL‐CLUNIES ESTELLE M. , KAKUDA Y. , DEMAN J.M. 
Published: August 2006

ABSTRACTMilk was processed by vat heating (VAT, 85°C for 10 to 40 min), high temperature‐short time heating (HTST, 98°C for 0.5 to 1.87 min) and ultra‐high‐temperature heating (UHT, 140°C for 2 to 8 sec) and made into yoghurt. Apparent viscosity (shear rate 57.755‐1) ranged from 550–568 mPa.sec for VAT treatments, 260–462 mPa.sec for HTST treatments and 170–333 mPa.s for UHT treatments. Flow behavior indices for all treatments were between 0.55 to 0.65 while consistency index values ranged from 0.3 to 1. Milk processed by HTST systems appeared to be viable alternatives to vat processing. UHT processed milk, however, yielded yoghurts of low viscosity.