bluuebunny/crossref_metadata_2025_split huggingface dataset:
Isolation and Further Characterization of a Heat Resistant Peroxidase Isoenzyme from Cauliflower
Authors: LEE C. Y. , PENNESI A. P. 
Published: August 2006

ABSTRACTA heat resistant isoenzyme was isolated from the snowball cauliflower and was analyzed for its thermal inactivation characteristics. Although it exhibited less than 5% of the total peroxidase activity, it showed strong heat stability in that it took more than 30 min at 50°C to reduce activity by 50%. The rate of inactivation followed fist order kinetics with an Ea value of 21.3 Kcal/mol. In order to prevent all peroxidase catalyzed reactions in cauliflower during storage, this heat resistant isoenzyme must be completely inactivated.
Incidence of Toxic Alternaria Species in Small Grains from the USA
Authors: BRUCE VERNEAL R. , STACK MICHAEL E. , MISLIVEC PHILIP B. 
Published: August 2006

ABSTRACTA total of 230 small grain samples from me U.S.A. (148 wheat, 57 barley, 2.5 rye) were examined for the presence of species ofAlternariamold after surface disinfection with 5% sodium hypochlorite. One or more of nine differentAlternariaspecies were detected in 184 of the samples. Of the eight species tested, all produced tenuazonic acid and seven produced alternariol and alternariol methyl ether. Production of these toxins by four of the species is reported for the fist time. Although extracts from cultures of the eight species were toxic to brine shrimp, the above three toxins were not involved, suggesting that additional toxic metabolites were present.
Effect of Tumbling and Tumbling Temperature on Surface and Subsurface Contamination of Lactobacillus Plantarum and Residual Nitrite in Cured Pork Shoulder
Authors: OCKERMAN H. W. , KWIATEK K. 
Published: August 2006

ABSTRACTThe effect of intermittent tumbling (up to 18 hr) was compared to a nontumbled treatment at processing temperatures of 3°C and 23°C on tissue surface inoculated with Lactobacillus plantarum. The surface and subsurface number of L. plantarum and the residual nitrite in boneless cured pork shoulder were determined. The L. pluntarum levels were significantly increased (P < 0.05) by tumbling, increased by time (linear, P < 0.01) and by sample location with levels de creasing from nontumbled exudate to surface samples to internal samples. Residual nitrite in cured pork shoulder tumbled intermittently for 18 hr at 23°C was significantly lower (P < 0.01) than in nontumbled tissue. Nitrite level interactions for tumbling time × temperature were highly significant (P < 0.01).
Enzymic Lipid Peroxidation in Microsomal Fractions from Beef Skeletal Muscle
Authors: RHEE K. S. , DUTSON T. R. , SMITH G. C. 
Published: August 2006

ABSTRACTEnzymic lipid peroxidation in microsomes isolated from beef muscle (longissimus dorsi: LD) has been demonstrated. The reaction requirad NADPH or NADH, ADP, and Fe2+ or Fe3+. The optimum pH of the reaction was approximately 6.5. The rate of oxidation was higher with NADPH than with NADH and also higher with Fe2+ than with Fe3+. For microsomes isolated from the LD muscles stored for 3–11 days postmortem at 4°C, the rate of oxidation at pH 6.8 and with 0.1 mM NADPH, 0.1 mM ADP and 0.015 mM Fe3+ ranged from 4.89–16.52 nmoles malonaldehyde per mg protein for 30 min incubation at 36°C. Prolonged storage of the intact muscles at 4°C considerably reduced the oxidative enzymic activity of the isolated microsomes.
Effect of Phosphate Type and Concentration, Salt Level and Method of Preparation on Binding in Restructured Beef Rolls
Authors: TROUT GRAHAM R. , SCHMIDT GLENN R. 
Published: August 2006

ABSTRACTThe effect of combinations of phosphate type [tetrasodium pyrophosphate (PP), sodium tripolyphosphate (TPP), sodium tetrapolyphosphate (TTPP), and sodium‐hexametaphosphate(HMP)], phosohate concentration (0.125%‐0.500%). and salt level (0.6%‐2.0%) on the binding in restructured beef rolls was studied. The rolls were prepared either with or without a homogenate that contained all the added salts. Preparation method had little effect on binding. The effectiveness of the phosphates was: PP > TPP > TTPP > HMP. Changes in binding produced by varying phosphate type, phosphate concentration and salt level could be explained in terms of changes in ionic strength and pH. Between 90% and 96% of the variation in binding could be explained in terms of these two variables.
Relative Role of Phospholipids, Triacylglycerols, and Cholesterol Esters on Malonaldehyde Formation in Fat Extracted from Chicken Meat
Authors: PIKUL JAN , LESZCZYNSKI DENNIS E. , KUMMEROW FRED A. 
Published: August 2006

ABSTRACTFresh breast and leg meat was collected from 11‐wk‐old pullets fed a high protein‐low fat starter ration. Lipid oxidation measured in malonaldehyde (MA) equivalents in total fat extracted from meat, and in phospholipids (PL), triacylglycerol (TG), and cholesterol ester (CE) fractions of total fat was determined by an improved TBA assay with antioxidant protection. It was found that breast meat had two‐fold less fat than leg. Breast fat contained 70.1% PL, 22.2% TG, and 1.2% CE; leg fat contained 42.9% PL, 51.4% TG, and 0.8% CE. After separation by thin layer chromatography, the individual lipid classes were tested for TBA reactivity. The PL fraction was found to contribute approximately 90% of the MA measured in total fat from chicken meat.
Diffusion Properties of Salt and Acetic Acid into Herring and Their Subsequent Effect on the Muscle Tissue
Authors: RODGER G. , HASTINGS R. , CRYNE C. , BAILEY J. 
Published: August 2006

ABSTRACTThe diffusion of sodium chloride and acetic acid into herring muscle and their subsequent effects on the myotibrillar proteins were studied at different temperatures and fish:cure ratios. Acid was found to penetrate tissue more quickly than salt. The acid and salt cause an initial “hardening” of the tissue, the extent of which is proportional to the concentration of each, but it is considered that the resultant fall in pH activates muscle cathepsins. SDS PAGE indicated that proteolysis of the myosin heavy chains was concomitant with subsequent tissue softening. Electron microscopy detected little disintegration of myofilaments, but extensive break‐up of Z‐lines.
Chemical Composition and Nutritional Quality of Camel Milk
Authors: SAWAYA W. N. , KHALIL J. K. , AL‐SHALHAT A. , AL‐MOHAMMAD H. 
Published: August 2006

ABSTRACTThe chemical composition and nutritional quality of camel milk was studied. Results showed 11.7% total solids, 3.0% protein, 3.6% fat, 0.8% ash, 4.4% lactose, 0.13% acidity and a pH of 6.5. The levels of Na, K, Zn, Fe, Cu, Mn, niacin and vitamin C were higher and thiamin, riboflavin, folacin, vitamin Bt12, pantothenic acid, vitamin A, lysine and tryptophan were relatively lower than those of cow milk. Gas liquid chromatography analysis of milk fat showed a molar percent of 26.7 for palmitic, 25.5 oleic, 11.4 myristic, and 11.0 palmitoleic. In vitro protein digestibility and calculated protein efficiency ratio values were 81.4% and 2.69, respectively, based on 90.0% and 2.50 for ANRC‐Casein.
Relationships of Objective Measurements to Sensory Components Of Canned Applesauce and Apple Slices
Authors: McLELLAN M. R. , KIME R. W. , LIND L. R. 
Published: August 2006

ABSTRACTSix cultivars of apples with different processing characteristics were studied in the form of applesauce and apple slices. Newly determined sensory components, developed to account for cultivar to cultivar variations, were used in this study of the relationships between them and various objective measurements. A total of nine models were generated for each of the two products, applesauce and apple slices, based upon stepwise regression analysis.
Nomilin, Taste Threshold and Relative Bitterness
Authors: ROUSEFF R. L. , MATTHEWS R. F. 
Published: August 2006

ABSTRACTAqueous taste thresholds for nomilin, a bitter citrus limonoid, were established by a combination of ascending series and sensory difference (triangle) tests. Results from the 25‐member screened panel indicated a detection or stimulus threshold of 0.8 ppm and a recognition threshold of 2.1 ppm. Panelists described nomilin as either astringent or lingeringly bitter. Triangle taste thresholds determined from statistical and graphical techniques ranged from 3.5 ppm for LOGIT calculations to 1.7 ppm for log probability plots. Paired comparisons of individual nomilin and limonin solutions in equal concentrations of 1, 2, 3 and 4 ppm could not be differentiated with statistical significance (P = 0.05).
Effect of Carbohydrates and Heat on the Amino Acid Composition and Chemically Available Lysine Content of Casein
Authors: SMITH G. A. , FRIEDMAN MENDEL 
Published: August 2006

ABSTRACTCasein, casein‐starch, casein‐sucrose, and casein‐glucose mixtures were heated under conditions modeling storage, autoclaving, baking/broiling and charring (37–300°C). Losses in total and chemically available lysine content were measured by fluorodinitrobenzene (FDNB) and dye‐binding methods. The lysine and arginine content decreased up to 99%. Changes in amino acid profiles were accompanied by the appearance of at least five new ninhydrin‐positive compounds. The relative potencies of the three carbohydrates effecting these changes were different at the four temperatures studied. The available lysine contents of the samples measured by the two independent methods were identical within experimental error. The results show different susceptibilities of casein to heat‐ induced damage in the presence of different carbohydrates.
Power and Cooking Time Relationships for Devitalization of Trichinae in Pork Roasts Cooked in Microwave Ovens
Authors: ZIMMERMANN W. J. 
Published: August 2006

ABSTRACTPower and cooking time combinations necessary to devitalize trichinae in pork roasts were determined using three power levels in each of two microwave ovens. The combinations obtained for an oven listed as producing 700 watts were: 100% power, 19.8 min/kg; 70%, 24.2 min/kg; and 30%. 55.0 min/kg. Those for a listed 625 watt oven were: 100% power, 24.2 min/kg; 70%, 26.4 min/kg; and 30%, 55.0 min/kg. Inadequate doneness in many roasts cooked with the safe combinations would necessitate additional cooking time before procedures could be recommended. Post‐cooking temperatures during a 20‐min standing period may either increase or decrease with no predictability.
Effects of Frozen Storage and Cooking on Lipid Oxidation in Chicken Meat
Authors: PIKUL JAN , LESZCZYNSKI DENNIS E. , BECHTEL PETER J. , KUMMEROW FRED A. 
Published: August 2006

ABSTRACTFresh chicken breast and leg meat samples, which were frozen for 3 months or 6 months at −18°C, were cooked in microwave and convection ovens and then tested for levels of lipid oxidation. After 6 months storage, malonaldehyde in fat from meat samples, as measured by a TBA assay, modified to avoid sample autoxidation, increased 2.5 fold, while the fluorescence excitation (360 nm) and emission (440 nm) spectra increased an average of 34%. Fat from meat cooked in a convection oven averaged 83% higher malonaldehyde concentration and 21% higher fluorescence compared to levels before cooking. Levels of lipid oxidation products in fat from chicken breast and leg meat were not significantly different in microwave compared to convection oven cooking; but certain secondary fluorescent products were higher in meats cooked by convection oven.
Chemical and Functional Properties of Blood Globin Prepared by a New Method
Authors: AUTIO K. , KIESVAARA M. , MÄLKKI Y. , KANKO S. 
Published: August 2006

ABSTRACTGlobin prepared from pig blood cell concentrate by a new method based on heme precipitation with dilute carboxymethylcellulose (CMC)‐solution at acid pH showed very good water‐binding capacity compared with soy protein, lactalbumin and glutein. Water‐holding ability of globin decreased with increasing pH, drastically at pH‐value over 6.0, and with increasing ionic strength. Preheating at different temperatures decreased water‐binding capacity only slightly. A great increase in viscosity of 5% globin solution occurred between pH 5.2 and 5.8 at 95°C and a firm gel formed. Freeze‐dried gels had excellent water‐binding capacities compared with unheated samples or samples heated at other pH values. Isoelectric focusing studies showed three or four bands below Ip 7.4 for globins prepared by CMC‐precipitation method or cold acetone method and one intensive band near 7.8 for heat‐denatured globins.
Flow Properties of Low‐Pulp Concentrated Orange Juice: Serum Viscosity and Effect of Pulp Content
Authors: VITALI A. A. , RAO M. A. 
Published: August 2006

ABSTRACT65° Brix serum samples from four concentrated orange juice (COJ) samples, between ‐19 and 30°C, were mildy shear‐thinning fluids with negligible yield stress. The power law model described well the flow data. For one sample, the Powell‐Eyring model also described the data. The activation energy of flow (Ea) for the samples was between 11.2–13.6 kcal/gmole. The power law parameters were determined for a 65°Brix sample as a function of pulp content (0–11%) between −19 and 30°C. At a fixed temperature, the apparent viscosity and the consistency index increased exponentially with pulp content. Ea decreased with increase in pulp content and reached a constant value of about 10.2 kcal/gmole. Data on a high‐pulp (21.2%), 65° Brix, sample indicated the presence of yield stress, particularly at low temperatures. The Mizrahi‐Berk model predicted reliable values of the yield stress.
Nonenzymatic Browning in Apple Juice Concentrate during Storage
Authors: TORIBIO J. L. , LOZANO J. E. 
Published: August 2006

ABSTRACTRate of browning in Red Delicious and Granny Smith apple juice concentrates during storage was investigated. Color development at 65°, 70° and 75°Brix and storage temperatures of 5°, 20° and 37°C were compared over 120 days. Color deterioration occured at a faster rate in Red Delicious. Reaction at different concentration and storage conditions was exponential, following an Arrhenius‐type dependence with temperature. Activation energy for a solids content of 65 ‐ 75°Brix ranged from 16.4 ‐ 19.3 Kcal/mole. Influence of juice variety on activation energy was negligible. Water activity results are in general agreement with those reported by other investigators. A satisfactory correlation to predict commercial concentrate browning has been obtained. All other things being equal, thermal history is a critical factor to obtain a lighter color concentrate.
Impact Milling Quality of Grain Legumes
Authors: TYLER ROBERT T. 
Published: August 2006

ABSTRACTPhysical and chemical characteristics of seeds from eight legumes were evaluated for factors that determine the impact milling quality of grain legumes. The index of milling efficiency adopted was protein separation efficiency, defined as the proportion of the total flour protein shifted into the fine fraction during air classification of impact‐milled flours. The legumes contained similar levels of chloroplast‐derived, adherent protein. Consequently, the maximum protein separation efficiency attainable was similar for the different legumes. Significant correlations were detected between milling efficiency and (1) the crude fiber content of the seed, (2) the water‐insoluble cell wall content of the seed, and (3) seed hardness (flour particle size index).
Inhibition of Bacterial Growth by Two Chlorine Sources in a Model System
Authors: EMSWILER‐ROSE BONNIE , KOTULA ANTHONY W. 
Published: August 2006

ABSTRACTThe bactericidal effectiveness of two sources of aqueous chlorine, hypochlorous acid and chlorine dioxide, against 18 pure and two mixed cultures of spoilage and potentially pathogenic bacteria normally associated with meat and poultry products was evaluated. Hypochlorous acid was significantly more effective than chlorine dioxide against Gram‐negative bacteria. Chlorine dioxide was more effective against Gram‐positive than Gram‐negative bacteria. The type and concentration of chlorine compound used and the type of microorganisms present determine the effectiveness of aqueous chlorine treatments.
Triglyceride Distribution in a Low Moisture Food Model System
Authors: NAESENS W. , TOBBACK P. 
Published: August 2006

ABSTRACTA coherent view on the distribution of triglycerides in a multicomponent multiphase food model system is set forward. Upon freeze‐drying only a minor part of triolein and nearly no tripalmitin is encapsulated within the matrix. The level of encapsulated triolein decreases when the system is stored at higher aw's. There is an absolute increase but a relative decrease in the level of encapsulated triolein with increasing initial triolein concentration. Free triglycerides are present as small, thin aggregates on the surface of the freeze‐dried matrix or floating on the water film of the hydrated matrix. It is shown that by simple hexane extraction it is possible to distinguish between free and encapsulated lipid. Only free lipid diffuses. Lipid encapsulation and volatiles retention are compared.
Surface Heat Transfer Coefficients for Steam/Air Mixtures in Two Pilot Scale Retorts
Authors: TUNG M. A. , RAMASWAMY H. S. , SMITH T. , STARK R. 
Published: August 2006

ABSTRACTSurface heat transfer coefficients (h) for steam/air mixtures were studied in a vertical, positive flow retort and a horizontal, forced circulation Lagarde retort, using rectangular metal bricks. Influences of test brick orientation and fractional steam content (S), temperature, flow rate and direction of the heating medium on h values were studied. In both retorts, steam content was found to be the major factor (p < 0.05) influencing h, while temperature had no effect (p > 0.05). Flow direction and flow rate in the positive flow retort, and brick orientation in the Lagarde retort also influenced h. Exponential equations, h = a exp (bS), described relationships between h and S, with a and b dependent upon retort type, flow rate, flow direction and test brick orientation.
Effect of Partial Proteolysis on the Functional Properties of Winged Bean (Psophocarpus tetragonolobus) Flour
Authors: NARAYANA K. , RAO M. S. NARASINGA 
Published: August 2006

ABSTRACTThe effect of partial proteolysis of winged bean flour with a protease from A. oryzae on its functional properties has been determined. At 45% hydrolysis, nitrogen solubility in water increased twofold and in 1M NaCl solution by 63%. Bulk density increased from 0.387 to 0.597 g/mL. Foam volume showed a maximum increase of 50% at 18% hydrolysis and then decreased. Emulsifying capacity did not show any change. Water absorption capacity decreased from 245g/100g to 135g/100g at 45% hydrolysis and oil absorption capacity from 190g/100g to 120g/100g.
Lipid and Fatty Acid Composition of Selected Fungi Grown on Whey Medium
Authors: ABRAHAM M. J. , SRINIVASAN R. A. 
Published: August 2006

ABSTRACTThe molds Aspergillus nidulans, Penicillium frequentans, and Fusarium lycopersicum were tested for lipid production when grown on a deproteinized whey medium. F. lycopersicum produced highest total lipid (38.56%) followed by A. nidulans LC‐1 (16.90%) and P. frequentans (10.53%). Triglycerides and phospholipids were the predominant components in the neutral lipid fraction followed by partial glycerides, free fatty acids and nonsaponifiable matter. Phospholipid content was highest in P. frequentans. Palmitic, stearic, oleic and linoleic acids were the major fatty acids and their relative concentrations varied among the three fungi. Lower chain fatty acids were absent.
A Process to Produce Light Colored Protein Isolate from Defatted Glandless Cottonseed Flour
Authors: CHOI Y. R. , LAWHON J. T. , LUSAS E. W. 
Published: August 2006

ABSTRACTLight colored protein isolates could be produced from aqueous protein extract (at pH 9.0) of defatted cottonseed flour by filtering through an ultrafiltration membrane with 100,000 MWCO (molecular weight cut off) pore size and then spray‐drying the retentate. The yield of this protein fraction was approximately 68% of the extracted solid. About 15% of the extracted solid was recovered with the low molecular fraction (50,000 daltons) when the permeate of 100,000 MWCO was applied to 50,000 MWCO membrane. Most of the color‐causing pigments were associated with the low molecular fraction.
Modification of Egg White Proteins with Oleic Acid
Authors: KING A. J. , BALL H. R. , CATIGNANI G. L. , SWAISGOOD H. E. 
Published: August 2006

ABSTRACTStudies on the chemical modification of egg white with oleic acid (5‐50 moles/50,000g of egg white protein) revealed that the reagent partitioned equally between supernatant and precipitate. The mole ratio of oleic acid to protein in solution at the 20 mole level of treatment was 14.6:1. Oleic acid did not selectively precipitate ovalbumin, conalbumin, or lysozyme. An increase in negative charge of proteins was observed in the chromatograms of treated egg white. No difference in molecular weights of treated egg white proteins was observed. The viscosity varied with the concentration of the reagent. In cooked, frozen, and thawed egg white water retaining index was 1.5‐10X greater for treated than untreated material.
Thermally Induced Gelation of Native and Modified Egg White‐Rheological Changes During Processing; Final Strengths and Microstructures
Authors: MONTEJANO J. G. , HAMANN D. D. , BALL H. R. , LANIER T. C. 
Published: August 2006

ABSTRACTThe heat‐induced gelation of native egg white (EW) and egg white modified with succinic anhydride (SEW) or oleic acid (OEW), by addition of 15 moles of reagent/50000g protein, was evaluated. Rigidity modulus (G) and mechanical energy damping were continuously monitored during heating of the samples from 5 ‐ 95°C in a nondestructive temperature‐controlled thermal scanning rigidity monitor (TSRM). A measurable increase in G and decrease in energy damping were observed at lower temperatures for OEW than for EW. In SEW the measurable rheological transitions occurred at the highest temperature ranges. Failure strength of the cooked products (gels) evaluated using torsion and uniaxial compression tests revealed large differences due to treatments. Micrographs of gels showed apparent structural differences among treatments.
Optimization of Nutrient Retention During Processing: Ascorbic Acid in Potato Dehydration
Authors: MISHKIN MARTIN , SAGUY ISRAEL , KAREL MARCUS 
Published: August 2006

ABSTRACTA kinetic model representing ascorbic acid degradation in potatoes as a function of moisture content and temperature was used to find optimal dryer‐temperature control paths for minimizing ascorbic acid loss during air drying of potato disks. Optimal dryer‐temperature control was also determined for minimizing drying time given a specified minimum retention of ascorbic acid. Constraints were placed on the final moisture content and the air temperature. Optimization was achieved using a simulation‐optimization approach based on the complex method.
Effects of Heat and Ionic Strength Upon Dissociation‐Association of Soybean Protein Fractions
Authors: IWABUCHI SETSUKO , YAMAUCHI FUMIO 
Published: August 2006

ABSTRACTThe effects of heat and ionic strength upon dissociation or association of soybean proteins were characterized by an immunoelectrophoresis. Among thermal products of both glycinin and β‐conglycinin, the dissociated subunits of β‐conglycinin retained their antigenic reactivities, while the thermal products of glycinin lost their antigenic reactivities. Appearance of immunoprecipitin arcs was dependent on the ionic strength of the solutions. This is based on the conformational changes at the ionic strengths below 0.1 where the thermal denaturation of β‐conglycinin transforms from association to dissociation. The immunoelectrophoretic results can be used to determine the ionic strength of the solution in complex systems including whole soybean extracts and soybean milk. Relationship between the differences in textural properties of tofu and conformational changes of soybean protein is discussed.