bluuebunny/crossref_metadata_2025_split huggingface dataset:
Amino Acid Studies on the Effect of Fermentation Time and Heat‐Processing of Tempeh
Authors: STILLINGS B. R. , HACKLER L. R. 
Published: August 2006

SUMMARYIn general, amino acids as analyzed by column chromatography declined slightly in tempeh fermented up to 72 br, and these declines were partially attributable to amino acid deficiencies in the fermentative mold. Tryptophan declined in the dehulled lactic‐acid‐soaked soybeans, increased in 24‐hr‐fermented tempeh, and decreased slightly as the fermentation continued to 72 hr. Free amino acids and ammonia increased during fermentation. Glucosamine was isolated from the mold and subsequently identified. An increase in glucosamine in tempeh during fermentation reflected large amounts in the mold. Deep‐fat frying of tempeh caused some amino acids to decrease after 5 min, while most declined after 7 min. Lysine and cystine were most susceptible to heat destruction. Steaming of tempeh for 2 hr or less had no effect on the amino acids. Changes in amino acid indexes during fermentation and heat‐processing were related and, in some instances, significantly correlated with animal data.
Volatile Components in the Vapors of Natural and Distilled Vinegars
Authors: AURAND L. W. , SINGLETON J. A. , BELL T. A. , ETCHELLS J. L. 
Published: August 2006

SUMMARYVolatile components in the vapors of natural and distilled vinegars were identified by gas chromatography by comparing their retention dumes with compounds of known composition and by functional group analysis. Twenty‐five volatile components were identified from three natural vinegars (cider, 19 components; wine, 17 components; tarragon, 20 components), and 11 volatile components were identified from five samples of distilled vinegar. Four components were present in all vinegars tested: acetaldehyde, aeetone, ethyl acetate, and ethyl alcohol. The natural vinegars had the largest number of volatile components. This was attributed to the nature of the fermentable carbohydrate material used for production of the alcohol subsequently used for vinegar manufacture (e.g. apples and grapes). The importance of the earbonyls, alcohols, and esters to vinegar flavor is discussed.
The Precursors of Chocolate Aroma: Changes in the Free Amino Acids During the Roasting of Cocoa Beans
Authors: ROHAN T. A. , STEWART T. 
Published: August 2006

SUMMARYThe destruction of free amino acids during a factory roast of Accra cocoa beans was studied. Different amino acids were destroyed at different rates, but none were destroyed completely. Of the total free amino acids present in the unroasted beans, some 50% were found in the roasted product.
Observations on the Reactivity of −2‐Thiobarbituric Acid‐Reactive Substances in Dried Whole Egg Powder
Authors: KWON T. W. , NORGAARD MARIDA J. 
Published: August 2006

SUMMARYThe production of 2‐thioharhituric acid‐reactive substances (TBRS) during storage of dried whole egg powders was temperature‐ and time‐dependent. Some of the TBRS occurred as a hound form with egg proteins, the lipo‐protein fraction contained considerably more bound TBRS than did the other water‐soluble proteins. Malonaldehyde (MA), as an example of TBRS, was more reactive than glucose with egg white proteins.
Anthocyanin in Red Tart Cherries as Related to Anaerobiosis and Scald
Authors: DEKAZOS ELIAS D. 
Published: August 2006

SUMMARYA study was made of some causes and anthocyanin changes associated with scald in red tart cherries. Scald is defined as the localized translocation of the red pigment from the skin to the flesh of the cherry. Cherries, bruised and held in 100% nitrogen, showed that migration of pigment from the skin to the flesh left light‐pink scalded areas. When held in 100% oxygen, bruised cherries did not scald, but the skin became dark red, and the flesh, when peeled, revealed oxidative browning. The total amount of anthocyanin pigments in the bruised cherries, scalded and unscalded, was about the same as in fresh unbruised fruit, demonstrating that anthoeyanase does not participate in scald development. Analysis of volatiles emanating from scalded and unscalded cherries showed no differences, except from severely scalded fruit, which produced ethyl alcohol. Distribution of pigment was shown histologically in fresh unbruised cherries and in bruised cherries, scalded and unscalded.
The Groups of Microorganisms Composing the “Total”‐Count Population in Frozen Vegetables
Authors: SPLITTSTOESSER D. F. , GADJO ISABEL 
Published: August 2006

SUMMARYThe types of microorganisms contaminating frozen peas, snap beans, and corn were studied quantitatively. An average of 40‐75% of the isolates were species of Leuconostoc and Strep. tococcus. The incidence of some of the less numerous groups is also given. The data suggested that a characteristic microflora, dependent upon vegetable product, developed on the surfaces of processing equipment. Thus, similar distributions of microorganisms were found on vegetables processed at different factories, as well as on vegetables in different stages of processing. The characteristic microbial distributions were observed, however, only in samples collected after the processing seasons had been in effect for a number of days.
Preparations of Carbon‐l4‐Labeled Polyoxyethylene (20) Sorbitan Monolaurate and their Metabolic Fate in Rats
Authors: NELSON M. F. , POULOS T. A. , GONGWER L. E. , KIRSCHMAN J. C. 
Published: August 2006

SUMMARYPreparation is given and metabolic fate is shown in rats for both fatty‐acid‐V‐labeled and polyoxyetbylene‐C14‐labeled polyoxyethylene (20) sorbitan monolaurate. The emulsifier's metabolic pattern, following oral administration, appears to be as follows: The ester bond between the polyoxyethylated polyol and fatty acid moieties undergoes almost complete hydrolysis, with the fatty acid portion being metabolized in a manner similar to that for trilaurin. The ether linkage between the polyoxyethylene chain and the hexitan molecule is not disrupted appreciably, and this polyoxyethylene‐polyol emulsifier moiety is only slightly absorbed. The data also show that none of the polyol moiety is stored in the body of the animal. The fate of each labeled form of the emulsifier following intravenous administration is also shown.
Determination of 2,6‐dichloro‐4‐nitroaniline Residues in Fruits by Electron‐Capture Gas Chromatography
Authors: WA CHENG KIN , KILGORE WENDELL W. 
Published: August 2006

SUMMARYA procedure for the analysis of 2,6‐dichloro‐4‐nitroaniline by electron‐capture gas chromatography is described. In this technique, samples are extracted with benzene and analyzed in a gas chromatograph without involving any additional cleanup procedures. It is applicable to a variety of stone fruits, and as low as 0.01 ppm of residue can be detected.
Measure of Shear and Compression Components of Puncture Tests
Authors: BOURNE M. C. 
Published: August 2006

SUMMARYA study was designed to separate and measure the compression components (proportional to area) and the shear components (proportional to perimeter) of a simple puncture test. Two sets of punches were used (one with a constant area and a variable perimeter, and the other with a constant perimeter and a variable area) to measure the compression and shear components in puncture tests on foam plastic board and representative foods. The puncture force for both can be expressed by the equation F = K,P + K,A + C, where K., K, and C are constants, P is the perimeter of the punch, and A is the area of the punch. K, represents the shear coefficient and Kc the compression coefficient of the food being tested. For a given punch, F depends upon K, and K, which are properties of the material being tested. For a given material, F depends on the perimeter and area of the punch. These results can be used as a basis for design of punch shape and size in a practical puncture test. The shear component of a puncture test can be increased or decreased relative to the compression component by manipulating the perimeter/ area ratio of the punch.
Changes in the Concentration of Lactic Acid and Free Sugars in Post‐Mortem Samples of Beef and Pork Muscle
Authors: GUNTHER H. , SCHWEIGER A. 
Published: August 2006

SUMMARYInvestigations were carried out on changes of lactate concentration and pH values at various post‐mortem times on different samples of beef and pork muscles (Expts. A and B). The differences in lactate concentrations between the method of Barker and Summerson and the enzymatic assay were considerable, fully confirming previous findings. Besides the lactate and pH values, glucose, fructose, maltose, and ribose were determined after feeding sucrose to some of the animals (Expt. C). Sucrose feeding decreased the pH values and increased the values for lactate in investigated muscles of exhausted animals which had been transported over 340 miles in approximately 24 hr. By this procedure some characteristics of the quality of the meat could he improved. Similar effects were not detected in animals transported only 3.1 miles, although glucose and fructose were present in significantly higher amounts in the sucrose‐fed animals than in the control group.
Relation of Pectic and Fatty Acid Changes to Respiration Rate During Ripening of Avocado Fruits
Authors: DOLENDO A. L. , LUH B. S. , PRATT H. K. 
Published: August 2006

SUMMARYThe ripening of a lot of hard mature avocado fruits (Persea americana Miller, CW. MacArthur) was followed at 15°C by measuring respiration rate and softening. The climacteric rise in respiration was accompanied by rapid softening of the flesh, a drop in content of protopectin and in degree of pectin esterification, and a rise in soluble pectin. Eight fatty acids were identified in the oil, but the oil composition did not change significantly, suggesting that the storage oil of the tissue has no major metabolic role in fruit ripening.
Quantitative Aspects of the Interaction of Carrageenan and Other Hydrocolloids with Polyvalent Cobalt Complexes
Authors: GRAHAM HORACE D. , WILLIAMS JOSEPH LEE 
Published: August 2006

SUMMARYCarrageenan, other sulfated polysaccharides, and carboxylic acid polysaccharides react with hexol nitrate, hexamine cobaltic chloride, and tris‐(ethylenediamine) ‐cobalt III chloride in aqueous solution to give precipitates which exhibit differential solubilities in solutions of simple salts. The turbidity (optical density) produced when the hydrocolloids are mixed with these cobalt complexes is proportional to the amount of hydrocolloid present. Salts inhibit the reaction, and, generally, the order of inhibition is: monovalent cations < divalent cations < trivalent cations.The temperature and pH of the reaction medium greatly influence the final turbidity developed. Generally, the complexes formed through the reaction of the sulfated polysaccharides and the cobalt complexes are less readily dissolved by solutions of simple salts than those formed by the carboxylic polysaccharides and the cobalt complexes. Neutral polysaccharides are not precipitated by the cobalt complexes, hence three component systems containing a sulfated, a carboxylic, and a neutral polysaccharide can be resolved and the individual components determined quantitatively. Good resolution was obtained with a mixture such as carrageenan (sulfated) plus algin (carboxylic) plus locust bean gum (neutral).Quantitative assay of those polysaccharides which form precipitates (turbidity) with the complexes can be done either by measuring the turbidity developed or by determining spectrophotometrically the amount of cobalt complex cation bound. These colored complexes have sharp absorption maxima: hexol nitrate, max = 490 mμ; hexaminecobalt chloride, max = 475 mμ; and tris‐(ethylenediamine)‐cobalt III chloride, max = 470 mμ.
Stress‐Strain and Creep Relationships of Pectin Gels
Authors: WATSON E. L. 
Published: August 2006

SUMMARYThe rheological properties of sugar‐acid‐pectin gels were studied by measuring the stress‐strain relationships under three types of loading (impact, compression, and static). These gels are viscoelastic. When the applied stress was less than 25 lb per sq in., a permanent deformation (“plastic flow”) was observed, while with larger stress, the gel responded elastically and failure was “brittle.” Roth these responses were highly time‐dependent. The data obtained indicate that the impact and compression method of testing cannot clearly identify small differences in chemical composition. Creep tests indicate, however, that disaccharide gels supported larger stresses for longer times than did gels containing monosaccharides.
Reactivities of Lipid Solvents with Thiobarbituric Acid
Authors: HO SU YONG , BROWN W. DUANE 
Published: August 2006

SUMMARYMethyl alcohol, ethyl alcohol, chloroform, diethyl ether, petroleum ether, cyclohexane, and carbon tetrachloride were tested for reactivity with thiobarbituric acid. Pigments with absorption maxima at 450 and 532 mμ were readily formed from petroleum ether and diethyl ether; methyl alcohol, ethyl alcohol, chloroform, and hexane reacted, but to a lesser extent; carbon tetrachloride was unreactive. The production of these malonaldehyde‐like compounds, presumably from contaminants in the solvents, was increased by heating.
Techniques for Collecting Volatile Components from Haddock Flesh for Gas Chromatographic Analysis
Authors: MENDELSOHN JOSEPH M. , STEINBERG MAYNARD A. , MERRITT CHARLES 
Published: August 2006

SUMMARYThe volatile compounds isolated from haddock (Melanogrammus aeglefinus) flesh were analyzed by cryogenic gas chromatography. Four methods of collecting the volatile compounds were studied and evaluated. Chromatograms showed that the best samples were obtained from the equilibrium vapor above the total condensate removed from the haddock flesh by vacuum distillation. Chromatograms illustrate the changes in the relative amounts of volatile compounds collected from samples of both raw and cooked fish after storage at 2°C for 1, 5, and 10 days. The amount and number of volatile compounds increased during storage, and cooking released additional compounds, some in large amount.
The Relation of Structure to Antioxidant Activity of Quercetin and Some of Its Derivatives II. Secondary (Metal‐Complexing) Activity
Authors: LETAN A. 
Published: August 2006

SUMMARYThe secondary (metal‐complexing) activity of quercetin and some of its derivatives was studied with the conventional Warburg technique in an ascorbic acid system catalyzed with cupric ions.The 3‐hydroxy‐4‐keto group was the most powerful metalcomplexing group in the quercetin molecule; the 5‐hydroxy‐4‐keto group had some activity, but was considerably weaker. The 3′,4′‐o‐diphenolic group, important for the primary antioxidant activity, possessed virtually no metal‐deactivating properties.Methylation of the 4′‐ or 7‐hydroxyl (or, to a lesser degree, of the 3′‐hydroxyl) increased the complexing capacity of the 0‐methylated derivative of quercetin, while hydrogenation of the 2,3 double bond yielded an almost completely inactive compound (dihydroquercetin).
Causes of Can Swelling and Blackening of Canned Baby Clams I. Chemical Factors Involved in Blackening
Authors: TANIKAWA EHCHI , MOTOHIRO TERUSHIGE , AKIBA MINORU 
Published: August 2006

SUMMARYHydrogen sulfide is formed from the meat of baby clams during canning. The amounts of hydrogen sulfide are usually below 50 mg%, which may be the minimum amount necessary to cause blackening. When hydrogen sulfide is produced in amounts more than 50 mg% (e.g. when the raw material is not fresh), blackening may be accelerated, or the canned baby clams may decompose and hydrogen sulfide concentration increase slightly during storage. The blackening is caused by the formation of copper sulfide and iron sulfide. Iron transferred to the intestine from the mud where the clams live, is involved in blackening. Also implicated is copper freed from hemocyanin in baby clam by boiling. Some phosphate compounds (0.270) are effective in decreasing the blackening.
Effect of Temperature and pH on the Soluble Proteins of Ham
Authors: TRAUTMAN J. C. 
Published: August 2006

SUMMARYA sensitive heat gelling test based upon the least protein concentration as the endpoint (LCE) was developed for salt‐soluble protein evaluation in extracted muscle. Although this is not readily applicable to quality‐control procedures, it appears to be an excellent research tool to study subtle protein changes occurring in muscle proteins during the post‐mortem transformation of muscle into meat. Using the LCE to study the effect of simulated physiological temperature and pH on muscle protein extracts it was found that pH has a profound and partially, but not complete, reversible effect on these proteins. A definite relation was found between post‐rigor muscle pH and the LCE of the extracted salt‐soluble proteins, which suggests that the rigor mortis transformation of muscle to meat determines the subsequent characteristics of these proteins. The most desirable post‐rigor muscle pH was 5.8‐6.1. No mechanism is proposed to explain the effect of pH on the salt‐soluble protein LCE. The effect of decreasing pH was linear on the solubility of both water‐ and salt‐soluble proteins, and on the increase of free heme with concomitant decrease in oxymyoglobin visual color. Mixing salt‐soluble proteins from extreme‐pH post‐rigor muscle resulted in an improved LCE while averaging the solution pH and ATP(ase) activity. This mixing effect may account for the lack of relation between sausage batter variation and product quality.
Immunofluorescent Detection of Staphylococcal Enterotoxin B I. Detection in Culture Media
Authors: GENIGEORGIS C. , SADLER W. W. 
Published: August 2006

SUMMARYApplication of the fluorescent antibody technique (FAT) to detection of staphylococcal enterotoxin B and of the cells that produce it in culture media was investigated. Enterotoxin B was detected by FAT in culture media both in the presence and in the absence of bacterial cells. Two methods of detection were developed. The first involved staining of fixed smears with fluorescein‐isothiocyanate‐conjugated anti‐enterotoxin B serum. The second technique involved the precipitation of enterotoxin by mixing one drop of fluid containing either living cells and toxin or only toxin with two drops of serially diluted conjugate. After incubation, the formed precipitates were caught on Millipore filter membranes and washed, and impression smears were made on slides. Enterotoxin B was demonstrated with the first technique only when there was a minimum of 15 fig/ml. The second technique detected as little as 1 fig toxin/m1.
Lipid Hydrolysis in Unblanched Frozen Peas (Pisum sativum)
Authors: BENGTSSON B. , BOSUND I. 
Published: August 2006

SUMMARYData on hydrolytic changes in the lipids of unblanched (enzymatically active) peas in the range –5 to –20°C are presented. The Q10 value for the formation of free fatty acids between these temperatures is about 2.5. The corresponding value for development of off‐flavor is about 3.0. Both values are considerably lower than those typical for deteriorative non‐enzymatic reactions in blanched vegetables.Gas chromatographic analysis of the free fatty acid fraction demonstrates further that there is an apparent preference for hydrolysis of polyunsaturated acids. This tendency is especially evident in the lower part of the temperature range studied. A corresponding increase of the proportion of saturated acids in the unhydrolyzed fat can be shown. No net change of any single acid in the combined lipid fractions is observed, except for linoleic and linolenic acids, which decrease somewhat after long storage at the higher temperatures. This indicates a substantial breakdown into smaller molecules.
Acrylamide Gel Disc Electrophoretic Patterns and Extractability of Chicken Breast Muscle Proteins During Post‐Mortem Aging
Authors: MAIER GILBERT E. , FISCHER ROBERT L. 
Published: August 2006

SUMMARYAcrylamide gel disc electrophoretic patterns of water‐soluble extracts consistently showed the presence of 2–4 fast‐moving, faint components which increased in relative intensity with post‐mortem aging. The electrophoretic patterns of salt‐soluble and urea‐soluble extracts showed no corresponding pattern changes. The extractability of unbuffered water‐soluble proteins was less at 24 hr postmortem than at 30 min post‐mortem in breast muscle obtained from seven 7–10‐week‐old chickens. The percentage of dialyzable pep‐tides in the water‐soluble extracts and the percentages of salt‐soluble and urea‐soluble proteins in those extracts remained fairly constant during a 24hr post‐mortem aging period.
Changes in Color and other Characteristics of Green Beans Stored in Controlled Refrigerated Atmospheres
Authors: GROESCHEL E. C. , NELSON A. I. , STEINBERG M. P. 
Published: August 2006

SUMMARYThe value of controlled atmosphere for holding of green beans prior to marketing or processing was studied. Respiration rates and color changes were studied in bottles under atmospheres ranging from 0 to 10% CO2 and 2 to 20% O2. The bottles were flushed periodically. Other studies involved storing green beans at 45°F up to 15 days in a 10% CO2 and 3% O2 atmosphere continuously produced by a generator and in air. The tests used to evaluate product included visual color and chlorophyll determinations; organoleptic evaluation; plate counts; pH measurements and nitrogen analyses.Oxygen concentration had to he reduced to 2% to decrease respiration to 60% of that in air, while carbon dioxide had little or no effect on respiration. The greatest advantage of con‐trolled‐atmosphere storage for beans lies in improving the color of stored product by retarding chlorophyll breakdown.Flavor and texture scores and microbiological studies showed no differences between con‐trolled‐atmosphere and air storage.
Anthocyanins of the Garden Huckleberry, Solanum guineese
Authors: FRANCIS F. J. , HARBORNE J. B. 
Published: August 2006

SUMMARYThe anthocyanin pigments of the garden huckleberry (Solanum guineese) were isolated and identified from their chromatographic, spectral and chemical properties. The major pigment was petanin (petnnidin‐3 (p‐coumaroyl rutinoside)‐5‐glucoside) (93%). The minor pigments were petunidin‐3‐rutinoside‐5‐glucoside (3.5ys), negretein (malvidin‐3 (p‐coumaroyl rutinoside)‐5‐glucoside (2.0%), and a new compound, guineesin, petunidin‐3‐rutinoside‐5‐glucoside acylated with two molecules of p‐coumaric acid (1.5%).
Pressure Losses and Rheological Properties of Flowing Butter
Authors: HANCK R. C. , HALL C. W. , HEDRICK T. I. 
Published: August 2006

SUMMARYThe pressure losses and rheological properties of butter flowing through stainless‐steel tubing were investigated. Since viscosity is a measure of internal resistance to flow, an extrusion riscometer was constructed to measure apparent viscosity. The apparent viscosity was calculated from the extrusion viscometer data using the Hagen‐Poiseuille equation for flow through tubing. Flow profiles were obtained by alternately forcing butter of different colors through the various lengths of tubing at different temperatures. The velocity gradient was small within the butter except near the wall. A linear relationship was found between the logarithm of apparent viscosity and the logarithm of bulk velocity for a range of 0.001 to 1 ft/sec. The average slope of the regression line was –0.846. As the length of the tubing increased, the average apparent viscosities decreased, though at a decreasing rate. Very small differences were found between the apparent viscosities obtained with 10.5.in. and 14.0.in. lengths of tubing. The influence of temperature on the logarithm of the apparent viscosity was found to be linear, having a slope of ‐0.059 for the range of 55–75°F. A general empirical equation was determined relating the influence of bulk velocity (v, ft/sec) and temperature (T, °F) to the decrease in apparent viscosity (η, lb/ft see):log η= 4.762 – 0.846 log v– 0.59 T which is considered valid for temperatures between 55 and 75°F.