bluuebunny/crossref_metadata_2025_split huggingface dataset:
STATISTICAL PLANNING AND DESIGNING OF EXPERIMENTS TO DETECT DIFFERENCES IN SENSORY EVALUATION OF BEEF LOIN STEAKS
Authors: LOWRY STEPHEN R. 
Published: August 2006

ABSTRACTThe main objective of a sensory experiment is to determine the effect of certain treatments on the response of a group of people. The primary obstacle in accomplishing this objective is that responses of sensory groups are extremely variable making the detection of true differences in response due to treatments difficult. It was the objective of this study to perform sensory experiments so that true differences in the main effects of interest could be detected. Consequently, achieving this objective necessitated the completion of the following three facets of an exemplary sensory study. Initially, the experimenter should carefully plan the experiment so as to control variation by rigorously training the panelists and controlling the objective and subjective error components of experimental error. Secondly, the experimenter should choose a restricted experimental design which stratifies the experimental units into homogeneous subgroups and accounts for all known sources of variation. The known but uncontrollable sources of variation should be nullified through randomization. A sufficient number of replications should be run to attain the desired level of precision. The principles necessary for the efficient planning and designing of experiments are presented. Lastly, the experimenter must collect accurate data and employ theoretically sound procedures to analyze that data. A sensory experiment was conducted invoking the above guidelines which made possible the detecting of true differences in steak palatability due to cooking endpoint temperature and marbling level.
STABILITY OF OZONE AND ITS GERMICIDAL PROPERTIES ON POULTRY MEAT MICROORGANISMS IN LIQUID PHASE
Authors: YANG P. P. W. , CHEN T. C. 
Published: August 2006

ABSTRACTOzone was produced using a Welsbach ozonator and measured by an iodometric titration method. The stability of ozone in water depended on water temperature, initial ozone concentration and length of holding time. In general, ozone was more stable in water at 2°C than in water at 25°C. Percentages of ozone retained after standing were similar for initial concentrations which ranged from 3.15 to 4.65 mg/L. The germicidal effects of ozone were affected by contact time, temperature, pH value and presence of inorganic and organic materials in the solution. Longer contact time, lower pH value and lower temperature resulted in greater bactericidal effect. The bactericidal effects of ozone were reduced in Ringer solution, 5% NaCl solution and in the presence of egg albumin in solution.
CHEMICAL COMPOSITION OF THE ASCOSPORES OF Byssochlamys fulva
Authors: BANNER M. J. , MATTICK L. R. , SPLITTSTOESSER D. F. 
Published: August 2006

ABSTRACTA study was conducted to determine whether the difference in heat resistance of the ascospores produced by two strains of the mold Byssochlamys fulva was related to their chemical composition. Cleaned spore preparations were analyzed for proteins, amino acids, lipids and minerals. The most significant difference was a greater quantity of fatty acids longer than C20, in the more heat resistant spores. Some of the longer chained fatty acids recovered from both strains had not previously been detected in fungal spores and it was concluded that they may be a factor in explaining the high heat resistance of Byssochlamys ascospores.
QUANTITATIVE DETERMINATION OF THE ELEMENTAL, FERROUS, FERRIC, SOLUBLE, AND COMPLEXED IRON IN FOODS
Authors: LEE KENNETH , YDESDALE F. M. CL 
Published: August 2006

ABSTRACTA method for the simultaneous quantification of the various forms of iron added or endogenous to foods has been developed. The total, elemental, and soluble iron are determined with minimal pre‐treatment by atomic absorption spectrophotometry. The iron valences and complexed iron are measured spectrophotometrically using the bathophenanthroline reagent. The method was both reproducible and accurate in measuring iron added to plant material and to a formulated instant beverage. The procedure may be applied to determination of possible changes in the iron‐fortified processed foods.
USE OF PROTEIN‐FORMOL TITRATION RELATIONSHIPS FOR ESTIMATING RATIOS OF SKIMMILK AND WHEY SOLIDS IN FROZEN DAIRY DESSERTS
Authors: PEEPLES M. L. , HEATH G. L. 
Published: August 2006

ABSTRACTA method was developed for estimating the skimmilk solids: whey solids ratios (NFDMS:WS) in frozen dairy desserts. This was accomplished by comparing protein percentages and formol titration values (ml 0.1N NaOH/50g sample) to regression lines which described relationships of protein percentages (y) and formol titrations (x) for suspensions of various ratios of NFDMS: WS. The equations for the lines are: y = 0.3623x + 0.08, (l00:0); y= 0.3356 ×+ 0.11, (80:20); y = 0.3054 ×+ 0.08, (50:50); y = 0.2630 ×+ 0.09, (20:50: y = 0.2425×+ 0.01, (0:100). The NFDMS:WS ratios of five frozen dessert mixes and two commercial ice cream samples were estimated satisfactorily by the method.
INFLUENCE OF MEDIA AND MEDIA CONSTITUENTS ON RECOVERY OF BACTERIAL SPORES EXPOSED TO HYDROGEN PEROXIDE
Authors: WALLEN STANLEY E. , WALKER HOMER W. 
Published: August 2006

ABSTRACTThe effects of different media, length of time of incubation, media constituents and pH on recovery of spores of Bacillus subtilis var. niger exposed to hydrogen peroxide were examined. As the time of exposure of spores to hydrogen peroxide increased, the incubation time required for colony formation increased. A medium consisting of 7.5 g/L of yeast extract, 2.5g of glucose/L, 6.0g of vitamin‐free casamino acids/L, 15.0g of agar/L, 0.1g of ferrous sulfate/L, and 0.1g of manganous sulfate/L gave the best recovery. The presence of glucose and yeast extract in the medium was important Autoclaving of ferrous sulfate and manganous sulfate apart from the rest of the medium improved recovery and allowed for pH adjustment of the medium before autoclaving. Maximal recovery occurred between pH 6.8 and 7.0. The results of these experiments indicate that the sporicidal action of hydrogen peroxide may not be as great as previously observed and that careful attention should be paid to the procedures used to evaluate the safety of food processes that utilize hydrogen peroxide as a bactericide.
INHIBITION OF Clostridium perfringens BY BUTYLATED HYDROXYANISOLE
Authors: KLINDWORTH K. J. , DAVIDSON P. M. , BREKKE C. J. , BRANEN A. L. 
Published: August 2006

ABSTRACTSeveral concentrations of butylated hyrdoxyanisole (BHA) were tested for effectiveness in inhibiting the growth of C. perfringens. Three strains of C. perfringens were inhibited by 150 ppm BHA in Fluid Thioglycollate Medium. BHA was equally effective as an autoclaved or filter‐sterilized solution. Inhibition with 100 ppm was found to increase at the extremes of the pH range tested (5.5‐8.5). With 100 and 200 ppm, BHA was found to be bactericidal to C perfringens cells in a dilution buffer. BHA was found to have a synergistic inhibitory effect when used in conjunction with nitrite, sorbic acid, or esters of para‐hydroxybenzoic acid (parabens). In the presence of a lipid and surfactant, the antimicrobial activity of BHA against C. perfringens was greatly reduced.
CHARACTERIZATION OF SUNFLOWER PROTEINS
Authors: RAHMA E. H. , RAO M. S. NARASINGA 
Published: August 2006

ABSTRACTThe nitrogen solubility of total proteins of sunflower meal (M), chlorogenic acid‐free meal (CFM) and protein isolate (I) in water was determined in pH range 1–10. Also the nitrogen solubility of the meal (M) in 0.1, 0.5 and 1.0M NaCl and 2.0% sodium hexametaphosphate solutions was determined. The solubility profiles in water and salt solutions were similar with minimum solubility in the range pH 4‐7. The total proteins of M and CFM gave 3 peaks in gel filtration on Sepharose 6B‐100 and also in chromatography on DEAE cellulose. The meal contained three protein fractions of 2S, 7S and 11s and CFM had an additional fraction of 16s.
LIPOXYGENASE DESTRUCTION IN WHOLE SOYBEANS BY COMBINATIONS OF HEATING AND SOAKING IN ETHANOL
Authors: BORHAN M. , SNYDER H. E. 
Published: August 2006

ABSTRACTWe treated whole soybeans with heat and ethanol (in aqueous suspensions) so that lipoxygenase activity was destroyed and nitrogen solubility index (NSI) was maximal. As pH increased from 6.8 to 8, the susceptibility of lipoxygenase to heat is greatly increased, either with or without ethanol exposure, but the pH change had little effect on NSI. Increasing the ionic strength did not enhance lipoxygenase destruction. Useful ranges of the variables are 15‐45% ethanol, 40‐60°C, and 2‐6 hr exposure. The proper combinations of these conditions are sufficient to destroy lipoxygenase and maintain NSI at 50‐60, but only 50% of soybean trypsin inhibitor is destroyed.
BIOCHEMICAL STUDIES ON BLACK GRAM (Phaseolus mungo L.) SEEDS: AMINO ACID COMPOSITION AND SUBUNIT CONSTITUTION OF FRACTIONS OF THE PROTEINS
Authors: PADHYE V.W. , SALUNKHE D.K. 
Published: August 2006

ABSTRACTThe protein fractions, albumins, globulins, prolamins and glutelins, of black gram (Phaseolus mungo L.) seeds were characterized for their amino acid compositions, isoelectric points, and subunit constitutions Globulins which formed 81% of the solubilized proteins were devoid of sulfur containing amino acids. Sulfur containing amino acids and threonine were deficient in total proteins of the seeds with 27.6 and 78.8 as their respective amino acid scores. Chemical scores of albumin, globulin, prolamin, and glutelin fractions were 64, 0, 56 and 70.7 respectively. The predicted biological values in human nutrition varied from 0 for globulins to 110 for glutelins and it was 14.9 for total proteins in the seeds. Dissolution of globulins was minimum in a pH range, 5.3‐5.9. Isoelectric focusing in a dissociating medium indicated that the majority of globulin subunits were acidic. Globulins, however, had two basic subunits with isoelectric points at 8.42 and 8.65. Two dimensional slab gel electrophoresis, with a phenol‐acetic acid‐mercaptoethanol‐urea (PAMU) system in the first dimension and sodium dodecyl sulfate (SDS) system in the second dimension suggested that the mobilities of proteins in PAMU and SDS systems were based on the related parameters.
OLIGOSACCHARIDES OF 13 AMERICAN CULTIVARS OF COWPEAS (Vigna sinensis)
Authors: AKPAPUNAM MAURICE A. , MARKAKIS PERICLES 
Published: August 2006

ABSTRACTMature dry seeds of 13 American cowpea (Vigna sineilsis) cultivars were subjected to proximate analysis with the following results: moisture 9.6%; crude protein 23.9%; crude fat 1.6%; crude fiber 4.1%; ash 3.3%; and nonfiber carbohydrates by difference 57.7%. The sugars of these cultivars were extracted with 70% ethanol and separated by paper chromatography. On the basis of RG and Rf values, and several confirming tests, sucrose, raffinose, stachyose and verbascose were identified in these extracts. On a dry basis the average content of the cowpeas in these sugars was: sucrose 2.2%; raffinose 1.2%; stachyose 3.4%; and verbascose 0.9%.
REMOVAL OF TANNINS AND IMPROVEMENT OF IN VITRO PROTEIN DIGESTIBILITY OF SORGHUM SEEDS BY SOAKING IN ALKALI
Authors: CHAVAN J. K. , KADAM S. S. , GHONSIKAR C. P. , SALUNKHE D. K. 
Published: August 2006

ABSTRACTSoaking of sorghum seeds at 30° C in 0.05M sodium hydroxide and potassium hydroxide removed 75–85% of the tannins in 24 hr. Treatment at 100°C increased the rate of extraction and reduced the time required to leach 75–85% tannins from 24 hr to 20 min. Under similar conditions, 0.05M sodium carbonate removed 77% whereas soaking in distilled water removed only 30%. Dry matter loss due to the treatments with alkaline reagents ranged from 1.2–2.3%. Extraction of tannins in 0.05M alkaline solution at 100° C for 20 min improved in vitro protein digestibility of high tannin seeds 2˜5 fold as compared to untreated seeds.
CHEMICAL AND PHYSICOCHEMICAL CHANGES IN FIELD BEAN AND SOYBEAN PROTEINS TEXTURIZED BY EXTRUSION
Authors: JEUNINK J. , CHEFTEL J. C. 
Published: August 2006

ABSTRACTThe solubility of extruded field bean and soybean protein in a pH = 6.9 buffer was less than 22%. Extensive solubilization could be obtained in buffers containing sodium dodecyl sulfate (SDS) and SDS plus dithiothreitol (DTT). The cysteine + cystine content decreased by 8.5% after extrusion of field bean protein, but remained constant with soybean protein. The content of all other amino acids was not changed; 1.4% (soybean) to 3.2% (field bean) of the lysine residues became chemically unavailable after extrusion. There was no significant formation of lysinoalanine or lanthionine. Electrophoretic patterns of initial and extruded proteins (SDS plus DTT solubilized) were very similar except for the appearance of a low mobility aggregate in extruded field bean protein.
CHROMATOGRAPHY AND ELECTROPHORESIS OF NATIVE AND SPRAY‐DRIED EGG WHITE
Authors: GALYEAN R. D. , COTTERILL O. J. 
Published: August 2006

ABSTRACTEffects of the spray‐drying process on egg white proteins were studied by diethylaminoethyl cellulose ion‐exchange chromatography and polyacrylamide gel electrophoresis. Major chromatographic peaks of native egg white were characterized by electrophoresis. Chromatograms and electrophoretographs of native egg white were compared to those of egg white which was adjusted to various pH levels, then spray‐dried. Changes in spray‐dried egg white protein patterns were minor, even at pH levels where conalbumin is heat sensitive. Egg white globulin proteins appear most sensitive to the spray‐drying process. Large scale denaturation of egg white protein does not occur during spray‐drying, but may initiate changes in the protein which affect the functional properties of rehydrated products. Globulin proteins require further characterization in order to properly describe their electrophoretic and chromatographic behavior.
A DYE DIFFUSION TECHNIQUE TO EVALUATE GEL PROPERTIES
Authors: CURTIS BUSK G. , LABUZA THEODORE P. 
Published: August 2006

ABSTRACTA diffusion method is described which can be used to evaluate the properties of macromolecular gelling agents. A dye solution is layered onto the top of a gel prepared to different concentrations and the solution is allowed to diffuse until a concentration gradient has formed. The concentration gradient as a function of distance and time is then evaluated using a scanning densitometer. From these results the apparent diffusion coefficient of the dye using Fick's second law is calculated. Care must be taken when evaluating gel systems using this method to account for dye:polymer interactions and to minimize polymer gel swelling. From the diffusion coefficient an evaluation of the structure of the gel can be made with respect to its degree of spacing.
COMPARISON OF Tetrahymena pyriformis W, Aspergillus flavus, AND RAT BIOASSAYS FOR EVALUATING PROTEIN QUALITY OF SELECTED COMMERCIALLY PREPARED FOOD PRODUCTS
Authors: WANG Y.‐Y. D. , MILLER J. , BEUCHAT L. R. 
Published: August 2006

ABSTRACT Tetrahymena pyriformis W and Aspergillus flavus were used as test microorganisms for evaluating the quality of proteins in commercially prepared foods. The results were compared with those obtained from rat bioassays. There was no significant correlation between the microbiological and rat bioassay values for protein quality obtained for selected food samples under the bioassay conditions in this study. These results are contrary to reports indicating that A. flavus can be used to determine the quality of proteins in various cultivars of grains. Microbiological bioassays were conducted using defatted food products and partially purified proteins from these products. There was no apparent improvement in correlation between data obtained using microbiological assays and rat assays when purified proteins were used in place of unfractionated foods in microbiological assays. Variations among replicate analyses were greater when T. pyriformis W was used as the test organism than when A. flavus was used. Coefficients of correlation between microbiological data and rat% PER data were higher for single‐point (S‐P) analyses in growth media containing 0.3 mg N/ml than for the four‐point slope‐ratio (S‐R) technique; and higher for the dye‐reduction (TPTZ) technique than for direct microscopic count (DMC) for evaluating protein quality.
FOAMING PROPERTIES OF PROTEINS: EVALUATION OF A COLUMN AERATION APPARATUS USING OVALBUMIN
Authors: WANISKA R. D. , KINSELLA J. E. 
Published: August 2006

ABSTRACTA specially designed small‐scale foaming apparatus was used to determine dynamic and static foaming properties of proteins. Foam was produced by sparging nitrogen at a known rate through a dilute protein solution. The temperature of the protein solution and protein foam was maintained by a water‐jacketed column. Ovalbumin was used as the reference protein. Foaming properties (foaming capacity, foam strength, and stability) were improved when the protein concentration was increased (0.01–0.1%); when sodium chloride was added to the protein solution and when the temperature was decreased from 40 to 2°C. Foaming properties were optimum at pH 3.8–4.0, slightly below the isolelectric point of ovalbumin, and at a gas flow of 20 ml/min. The apparatus permits many of the variables affecting foaming properties of proteins, i.e. pH, temperature, ions, carbohydrates and surfactants to be controlled while quantitatively determining foaming properties of small quantities of protein.
CALCIUM AND MAGNESIUM NUTRITIONAL STATUS OF ADOLESCENT HUMANS FED CELLULOSE OR HEMICELLULOSE SUPPLEMENTS
Authors: McHALE M. , KIES C. , FOX H. M. 
Published: August 2006

ABSTRACTThe object of the study was to determine the effect of graded levels of two types of dietary. fiber on calcium and magnesium utilization by adolescent boys and girls. The 21‐day study was divided into a l‐day introductory nitrogen depletion period, a 2‐day adjustment period and three 6‐day randomly arranged experimental periods. During the three experimental periods, the eleven adolescent boys and girls and one young adult woman received a basal diet plus 10g or 20g of cellulose or 10 or 20g of hemicellulose supplements. The subjects were divided into two groups of six subjects each. Calcium and magnesium contents of food, feces, urine and blood serum were measured by atomic absorption spectrophotometry. Statistically significant changes in urinary mineral loss and increases in serum values were demonstrated. While receiving the basal diet alone or plus log cellulose, 20g cellulose, or no fiber, log hemicellulose or 20g hemicellulose, mean urinary calcium excretions (mg/subject/day) were 75.14, 83.14, 76.33, 70.48, 66.64 and 87.58, respectively. During the pre‐study and while receiving the basal diet alone, 10g cellulose, 20g cellulose or during the pre‐study, no fiber, 10g hemicellulose and 20g hemicellulose supplement, mean magnesium serum values (mcg/subject/dl) were 2.045, 1.938, 1.906, 1.940, 1.995, 1.976, 1.879 and 1.922, respectively.
DETERMINATION OF OPTIMUM PARAMETERS FOR PROTEIN ISOLATION FROM KRILL (Euphasia superba) WASTE PRODUCTS
Authors: ROMO CLAUD IO R. , ANDERSON CHRISTOPHER G. 
Published: August 2006

ABSTRACTWaste material obtained from the mechanical peeling of Antarctic Krill (Euphasia superba) was studied in order to evaluate its potential use as a raw material for the preparation of protein isolates. A dye‐binding method for determination of soluble protein was applied to krill protein and found to correlate well with protein values determined by standard Kjeldahl analysis. The effect of the following parameters on the solubility of protein was studied: pH, ionic strength, solid‐to‐solvent extraction ratio and time of extraction. Recovery of protein was studied in terms of influence of pH, simultaneous effect of pH and heat, and influence of coagulation time. Optimum conditions for extraction and precipitation of protein were therefore established.
EFFECT OF CARCASS WEIGHT AND FAT THICKNESS OF LAMB CARCASSES ON SURFACE BACTERIA COUNTS
Authors: SAUTER E. A. , JACOBS J. A. , PARKINSON J. F. , ERCANBRACH S. K. 
Published: August 2006

ABSTRACTMicrobial studies were conducted to determine the rate of build‐up of surface bacteria during chilling and holding on carcasses of 141 lambs. Samples were obtained using the swab technique. Initial bacterial load was determined on hot carcasses. Chilled carcasses were sampled at 24 hr and after 4 and 7 days post slaughter. Bacterial counts indicated substantial reduction in numbers during chilling, at ‐2.2 °C for 24 hr from 6.4 × 103 to 5.1 × 102/cm2 for the total aerobic count on light lamb carcasses. Reduction in numbers of total aerobes during 24‐hr chilling was not as great for heavy lamb carcasses, from 5.1 × 103 to 1.7 × 103/cm2 Numbers of phychrotrophic organisms after 4 and 7 days appear to be related to the thickness of fat cover. Carcasses having 0.36 cm or less of fat cover had significantly (P < 0.05) higher psychrophilic counts. No Salmonella were isolated and numbers of Clostridium perfringens in both groups of lamb carcasses were low.
COMPARISON OF FARMERS' MARKET, AND SUPERMARKET PRODUCE: TOMATOES AND BELL PEPPERS
Authors: SOMMER R. , KNIGHT H. , SOMMER B. A. 
Published: August 2006

ABSTRACTUndergraduate students made flavor and appearance ratings of tomatoes and bell peppers purchased from certified farmers' market suppliers and from supermarkets in the same cities. Tomatoes from the farmers' markets were less expensive, those from the supermarkets were more attractive, and there was no difference in flavor preference in double‐blind taste trials. Bell peppers from a certified farmers' market were preferred in double‐blind flavor trials over bell peppers from supermarkets.
EFFECT OF SHORT‐TERM HIGH CO2 TREATMENT ON THE MARKET QUALITY OF STORED BROCCOLI
Authors: WANG C. Y. 
Published: August 2006

ABSTRACTBroccoli was treated at 5°C with 20, 30 and 40% CO2 for 3 and 6 days soon after harvest, and then transferred to storage in air at 5°C. CO2 injury was severe in samples treated with 40% CO2 for 6 days. Offensive odor and flavor also developed by the end of 6 days' treatment with 30% CO2 but dissipated when the broccoli was transferred to air. CO2 delayed yellowing and loss of both chlorophyll and ascorbic acid, and retarded ethylene production. Except at the level that was injurious to the tissue, CO2 retarded mold growth and had no appreciable effect on compactness, turgor, and opening of the florets.
OPTIMAL RETORT TEMPERATURE PROFILE IN OPTIMIZING THIAMIN RETENTION IN CONDUCTION‐TYPE HEATING OF CANNED FOODS
Authors: SAGUY I. , KAREL M. 
Published: August 2006

ABSTRACTThe maximum principle theory (Pontryagin et al., 1962) was used to optimize thiamin retention during sterilization of a conduction‐heating canned food. The optimal retort temperature Profile determined by this procedure improved thiamin retention by more than 2%, as Compared with other methods, and showed that a single solution for the temperature profile exists. This optimization method may be applicable to other processes in which retention of nutrients or other characteristics is to be improved.