bluuebunny/crossref_metadata_2025_split huggingface dataset:
QUALITY CHANGES IN PEACH PUREE BY BROWN ROT (MONILINIA FRUCTICOLA) AND BIOCONTROL AGENTS1
Authors: BOSCH J. R. , GONZALEZ A. R. , MITCHELL J. K. , ASELAGE J. M. 
Published: May 2007

Abstract Tissue loss of peach fruit and quality changes of peach puree caused by Monilinia fructicola were assessed along with use of Bacillus subtilis, Pseudomonas cepacia, and Pseudomonas corrugata as biocontrol agents. Fruits were inoculated with a conidial suspension (106/mL) of M. fructicola and held at room temperature (25 ± 1C) for four days. On day 4, a 3. 7 cm diameter lesion corresponded to 8.8% pulp loss. Peach puree was prepared with noninoculated peaches (control) and with inoculated peaches containing 0 (control), 1, 3 and 5% diseased tissue. As percentage of diseased tissue increased, puree color became darker and less yellow; pH, soluble solids/acidity ratio increased; while acidity, soluble solids, and viscosity decreased. Fruits were treated with suspensions (108–109 colony forming units/mL) of either B. subtilis, P. cepacia or P. corrugata and then challenged with the pathogen M. fructicola. B. subtilis provided the best inhibitory effect with 98% control followed by P. corrugata and P. cepacia with 60 and 23% control, respectively. Following removal of diseased tissue and processing, the
QUALITY OF POWDERED BLACK PEPPER (PIPER NIGRUM L.) DURING STORAGE. II. PRINCIPAL COMPONENTS ANALYSES OF GC AND SENSORY PROFILES
Authors: NARASIMHAN SHANTHI , RAJALAKSHMI D. , CHAND NAGIN 
Published: May 2007

AbstractGas chromatographic fingerprinting of stored black pepper powder after extraction, volatiles from the Likens‐Nickerson extraction and aroma impact fractions were carried out using packed column, routinely used in the spice growing countries. Sensory quality, volatile oil and moisture content were also analyzed to trace the changes occurring during storage. The data generated were subjected to principal components analyses to reduce dimensionality and arrive at impact attributes. The oxygenated compounds fraction resolved into 25 to 30 peaks from which a group of 6, including small yet important peaks, was selected. These peaks reflected quality as monitored by sensory response, accounting for 93.4% of information, and are more meaningful than terpene hydrocarbon peaks of high resolution. The probable compounds constituting these principal components are discussed.
PEACH VIBRATION BRUISING: THE EFFECT OF PAPER AND PLASTIC FILMS BETWEEN PEACHES1
Authors: VERGANO P. J. , TESTIN R. F. , CHOUDHARI A. C. , NEWALL W. C. 
Published: May 2007

AbstractLaboratory vibration bruising trials were conducted to determine the effectiveness of polypropylene film and paper between peaches in reducing the vibration bruising of peaches. Kinetic coefficient of friction (KCOF) values for peaches in contact with peaches and in contact with a variety of paper and plastic materials were also determined using a modification of ASTM D 1894. The data produced were combined to test the hypothesis that the amount of vibration bruising is proportional to the KCOF of peaches in contact with packaging materials. It was determined that lower KCOF values did correspond to less bruising. This result suggests that the use of paper or film to minimize vibration bruising should be investigated further. Important KCOF values determined were approximately 0.7 for peach‐to‐peach, 0.4 for peach‐to‐paper, and 0.2 for peach‐to‐polypropylene contact. The KCOF value for peach‐to‐polypropylene contact is a function of the anti‐block additives in the particular film utilized. KCOF values were found to be independent of cultivar and maturity. Although KCOF values are a factor in vibration bruising of peaches, other important factors and their effects remain to be identified.
COMPARATIVE STUDY OF SHELF‐LIFE OF FRANKFURTERS CONTAINING PLANT PROTEIN ADDITIVES1
Authors: WANG C. R. , ZAYAS J. F. 
Published: May 2007

AbstractSoy flour (SF), soy concentrate (SC), soy isolate (SI) and corn germ protein flour (CGPF) were incorporated in frankfurters. The sensory analysis, chemical, and microbiological tests were conducted to investigate the effect of plant proteins on stability during vacuum‐packaged storage. No significant difference in meaty aroma was found between all samples after 45 days storage. Atypical flavor and aroma of all samples, including the all‐meat control increased (P < 0.05) after 45 days storage. A tendency was found of increase in atypical aroma and flavor with increase in total volatile nitrogen values and total psychrophiles during storage. Salty flavor increased with storage time in experimental samples, but juiciness decreased. Samples containing SF and SC had higher total volatile nitrogen than SI and CGPF containing samples at 2, 30 and 45 days of storage. No significant differences were found in TBA values between tested samples, except higher TBA values for SI containing samples. There was no significant difference among samples in total psychrophilic counts.
RELATIONSHIP BETWEEN OIL ABSORPTION AND MICROSTRUCTURE OF CALENDERED AND NONCALENDERED POLYESTER AND POLYPROPYLENE MELTBLOWN MATERIAL
Authors: PHIFER D.W. , COSTELLO C.A. 
Published: May 2007

ABSTRACTOil absorption capacity of meltblown polyester and polypropylene materials were determined with both coconut and safflower oils before and after material calendering. Fiber diameters, fiber surface characteristics, and percentage of total area heat pressed by calendering were determined by scanning electron microscopy. Noncalendered polypropylene (NC‐PP) and noncalendered polyester consistently absorbed more oil than the calendered materials; NC‐PP absorbed 635% of the material's weight in oil compared to 366% for the calendered polypropylene. Smaller average fiber diameters and greater material thickness provided a significantly larger surface area for the NC‐PP material. This, combined with larger interfiber spacing, was responsible for the increased oil absorption by the NC‐PP material.
CONSUMER ATTITUDES TOWARD THE USE OF GEOGRAPHICAL PRODUCT DESCRIPTORS AS A MARKETING TECHNIQUE FOR LOCALLY GROWN OR MANUFACTURED FOODS
Authors: HODGSON AURORA S. , BRUHN CHRISTINE M. 
Published: May 2007

ABSTRACTFive focus group discussions were conducted in the four counties of Hawaii to investigate consumer attitudes toward product descriptors for: Kona Coffee, Kona Coffee Blend, Hawaii Coffee and Island Fresh. Results indicate that Kona Coffee was considered by consumers as an appropriate product descriptor for coffee products consisting only of 100% Kona coffee. Consumers also described the use of the following product descriptors as appropriate: Kona Coffee Blend, for coffee products containing at least 50% Kona coffee; Hawaii Coffee, for coffee grown only in Hawaii; and Island Fresh only for traditional, perishable foods that were grown, harvested, and/or slaughtered on the Islands (except milk, dairy products, and roasted whole coffee beans, which may also use the product descriptor). Consumer standards for a Kona Coffee Blend differ from those adopted by the industry in 1992. Because consumers at all five locations expressed similar views, results indicate that these findings could be representative of those of Hawaii residents. Results also indicate that Hawaii consumers are consistent with the rest of the nation and the Food and Drug Administration in their requirements for truthfulness in labeling. Consumers want to know label information is correct and accurate in order to assess quality in relation to price and make informed decisions.
HEATING BEHAVIOR AND QUALITY FACTOR RETENTION IN A CANNED MODEL FOOD AS INFLUENCED BY THERMAL PROCESSING IN A ROTARY RETORT
Authors: ABBATEMARCO C. , RAMASWAMY H.S. 
Published: May 2007

ABSTRACTHeat penetration data were obtained for a canned model food (gelatinized starch) during processing in a rotary retort under various conditions (retort temperature, 110–130C; rotation speed, 10–20 rpm, can headspace 6.4–12.8 mm and starch concentration, 3–4%) to establish thermal processes with an equivalent lethality (F0 value) of 10 min. Apparent viscosity and Hunter L, a and b values were experimentally evaluated both before and after each run. The percentage of selected quality factors (nutrients, color) retained at each processing condition was estimated using the heat penetration data and documented kinetic parameters for each quality factor. The study indicated that the heating behavior was influenced (p < 0.05) by all factors except can headspace. Higher temperatures and higher rotation speeds favored better retention of quality factors and reduction in process times.
EFFECT OF OCHRATOXIN PRODUCING FUNGI ON THE CHEMICAL COMPOSITION OF WHEAT AND BARLEY
Authors: MADHYASTHA SRINIVASA , MARQUARDT RONALD R. , ABRAMSON DAVID 
Published: May 2007

ABSTRACTAutoclaved barley and wheat samples were separately inoculated with Aspergillus alutaceus (formerly called A. ochraceus Wilhelm NRRL‐3174) and Penicillium verrucosum Dierckx and incubated at 28C for 7, 15 and 30 days. Ochratoxin A (OA), fungal growth (glucosamine concentration), changes in the content of starch, lipids and protein, and the amino acid profile were estimated. OA production of P. verrucosum on both barley and wheat increased significantly over time (P < 0.05 and P < 0.01) with the values being 56 μg/g and 109 μg/g, respectively (after 30 days of incubation). OA production was significantly higher (P < 0.01) for A. alutaceus on wheat (79μg/g) compared with that on barley (38 μg/g). Furthermore, wheat supported growth of both fungi better than barley (P < 0.01). The principal changes in cereal constituents induced by the ochratoxigenic fungi were a marked decrease in the lipids (a minor component) in wheat and barley (P < 0.05), a modest decrease in their content of starch (P < 0.05), an enhanced concentration of protein in wheat (P < 0.06 and 0.01 with the two fungal species), and a change in the relative concentrations of some of the amino acids in wheat (P < 0.05). These results demonstrate that under certain conditions relatively large amounts of OA can be produced in grains with correspondingly small effects on the content of the starch and protein.
EFFECT OF COOKING OIL TYPE ON FINAL CHOLESTEROL CONTENT AND FATTY ACID COMPOSITION OF GROUND BEEF
Authors: BONSELL TIFFANY D. , ANDERSEN MARK K. , RULE DANIEL C. 
Published: May 2007

ABSTRACTThe purpose of this study was to compare three oils for extraction of cholesterol when used to cook ground beef and to determine the effect of oil type on fatty acid composition of the ground beef. Ground beef (30 % fat) was cooked in 1 L of corn, canola or palm oil at 100–110C and then rinsed with 500 ml of boiling water, which significantly decreased ether‐extractable fat. Control hamburger was skillet‐fried without any added oil. Total lipids were extracted and analyzed for fatty acid composition and cholesterol content. Changes in fatty acid composition of residual fat on the meat after cooking reflected those of the oils used for cooking. Cholesterol was significantly lower in all oil‐cooked hamburger than in the control. In conclusion, cooking ground beef in any of the three vegetable oils will extract cholesterol, and the lipid remaining after a boiling water rinse will contain fatty acids characteristic of the cooking oil.
The COLOR OF WINE: A HISTORICAL PERSPECTIVE. I. SPECTRAL EVALUATIONS.
Authors: HEREDIA F.J. , GUZMAN‐CHOZAS M. 
Published: May 2007

ABSTRACTIn the 1930s trade transactions required that the color of wine be more rigidly specified. The wine‐colorimeter was useful with this purpose. Intensity of color was the first property to be considered. From the beginning of this century visual comparisons of wines with standard mixtures of dyes or colored substances (potassium permanganate and dichromate) were made. Later photometric studies (absorption curves) were developed. Maxima and minima in the absorption curve were defined, as well as their relationships. Recently, it has been shown that absorbance values at given wavelengths and luminosity are well correlated.
EFFECTS OF CHEMICAL PRETREATMENT AND DRYING TEMPERATURES ON THE COMMERCIAL QUALITY OF CARDAMOM (Elettaria cardamomum)
Authors: ILANGANTILEKE SARATH G. , KARUNARATNE CHINTHAKA , SENANAYAKE MALINE 
Published: May 2007

ABSTRACTThe effects of processing conditions on quality of cardamom (Elettaria cardamomum), were tested using a predrying treatment of 2% sodium carbonate and drying temperatures of 35C, 45C and 55C, when drying was done continuously or in stages. Percent chlorophyll removal, total oil and essential oil content, % splits and % out‐turn were determined in chemically pre‐treated and non‐treated cardamom. The chlorophyll content was best retained in the chemically treated cardamom at 45C drying temperature. The loss in total oil content was minimum for the chemically pre‐treated cardamom at a drying temperature of 45C, while maximum terpenoids were retained at 45C in the untreated cardamom. The % splits was lowest for the untreated product continuously dried at 45C and the % out‐turn was highest for the chemically treated cardamom at 45C drying temperature. The recommended treatment conditions to meet trade quality standards were found to be a 45C drying temperature and chemically pretreated, continuously dried cardamom.
CONSUMER ATTITUDES, PREFERENCES AND SHOPPING BEHAVIOR TOWARD HOT PEPPERS IMPORTED FROM TRINIDAD AND TOBAGO
Authors: MOHAMMED MAJEED , WILSON L.A. , GOMES P.I. 
Published: May 2007

ABSTRACTA survey consisting of 108 completed interviews was conducted in two locations in Toronto, Canada, to identify and describe Canadian consumer views at different retail outlets concerning quality, services offered, buying habits and preferences of hot peppers imported from Trinidad and Tobago. At both locations, more consumers preferred to buy hot peppers at supermarkets compared with roadside or farmers’ markets, respectively. Convenience, freshness and sorted and graded produce combined with lower postharvest losses experienced were major factors influencing the decision to shop at supermarket outlets. However, consumers at all retail outlets ranked pungency as the most important quality factor followed by flavor, shelf‐life and color. Awareness among growers and exporters at the supply end and brokers and retailers at the receiving end of the export marketing system of this commodity could influence consumer demand for these quality characteristics to result in mutual economic benefits.
POSTHARVEST CHANGES IN STRAWBERRY FRUIT STORED UNDER SIMULATED RETAIL DISPLAY CONDITIONS1
Authors: COLLINS J.K. , PERKINS‐VEAZIE P. 
Published: May 2007

ABSTRACT‘Cardinal’ strawberry fruit were placed in plastic boxes with plastic dome lids (PDL) or with polyethylene wrap (PE), warmed to 25C for 8 h and stored at 1C or 5C to simulate retail storage temperature conditions. For all treatments, fruit held at 5C decayed and deteriorated more than fruit held at 1C. During storage at 1C or 5C, fruit in boxes with PE accumulated CO2 (0.75–2 % CO2/mg), had less weight loss and better color retention than fruit in boxes with PDL. After 3 days of storage, precooled strawberries exposed to 8 h of warming had more weight loss and worse appearance than fruit held continuously at 1C; these differences were not apparent after 7 days.
SENSORY QUALITY OF BROILER CHICKENS FED A RAPID GROWING COMMERCIAL DIET AS COMPARED WITH GRAIN FED BROILER CHICKENS
Authors: DAGNOKO S. , FORTIN J. , PARÉ J.‐P. , GRÉGOIRE R. J. , DURAND N. , RODRIGUE N. 
Published: May 2007

ABSTRACTA descriptive panel was used to profile separately the meat of female and male chickens to quantify the impact of three diets on flavor and texture attributes. A trained panel evaluated broilers fed grain diets, low (GL) and high energy (GH) and a commercial type of diet (CH). The two‐out‐of five test showed significant differences (P ≤ 0.05) between the three treatments in dark meat, white meat and broth. The trained panel also found significant differences (P ≤ 0.05) in foreign, fishy and chickeny flavors and firmness. Thigh meat from female and male chickens fed with the GH diet showed higher foreign flavor. A chickeny flavor scored significantly lower for female breast meat fed with GH diet. Male chicken breast meat from GH diet scored higher for fishy flavor. Firmness was significantly improved (P ≤ 0.05) when female chicken received GH diet.
SENSORY ATTRIBUTES AND NUTRIENT RETENTION IN SELECTED VEGETABLES PREPARED BY CONVENTIONAL AND MICROWAVE METHODS
Authors: SCHNEPF MARILYNN , DRISKELL JUDY 
Published: May 2007

ABSTRACTSensory characteristics and retention of vitamin C, vitamin B6, calcium, and magnesium were determined in vegetables cooked by conventional and microwave methods. Fresh broccoli, cauliflower, and potatoes and frozen corn and peas were cooked by boiling, steaming, microwave boiling and microwave steaming to equivalent tenderness as measured by a shear press. The sensory analysis of the vegetables cooked by the four methods indicated that some differences existed in color, flavor, texture, and moistness of the vegetables. No one method resulted in vegetables with optimum sensory characteristics. The nutrient retention was highest in foods cooked by microwave steaming, followed by microwave boiling, followed by steaming, and then by boiling. Generally vegetables cooked by microwave techniques retained higher percentages of the U. S. Recommended Daily Allowances for the nutrients than those cooked by conventional methods.
EFFECT, DEVELOPMENT AND OPTIMIZATION OF MIXING TEMPERATURE, TIME AND PARTICLE REDUCTION IN THE MANUFACTURE OF RESTRUCTURED BEEF STEAK
Authors: THOMAS J. H. , MEULLENET J.‐F. C. , CARPENTER J. A. , RESURRECCION A. V. A. 
Published: May 2007

ABSTRACTRestructured beef steaks were processed from USDA Select chuck muscles without the use of additives, and three processing variables were utilized at three different levels: ‐2, 0, +2C for mixing temperature, 12, 18, 24 min for mixing time and 1, 2, 3 passes through a kidney plate for particle size reduction. A sensory panel composed of 149 untrained consumer panelists evaluated the 27 treatment combinations for five sensory attributes. Instrumental determinations were also made. Increasing mixing temperature and decreasing particle size significantly decreased sensory tenderness, flavor and overall acceptance and increased instrumental hardness and springiness of the restructured beef steaks. Increasing mixing time had a significant effect on sensory appearance and on instrumental cohesiveness and gumminess. The means for sensory scores were used for a response surface analysis (RSM) to optimize the three processing variables. Significant models were found for tenderness (P<0.05), overall acceptance (P<0.05) and flavor (P<0.15). Using a sensory score of 6.00 (like slightly) as an acceptable score, optima for the processing variables were determined. To obtain an acceptable product, the meat should be ground by two passes through the kidney plate then mixed at a maximum temperature of 0.67C for 12 min.
EFFECT OF HEATING TEMPERATURE AND MICROWAVE PRETREATMENT ON THE FORMATION OF SUGARS AND VOLATILES IN JEWEL SWEETPOTATO
Authors: SUN JYH‐BIN , SEVERSON RAY F. , KAYS STANLEY J. 
Published: May 2007

ABSTRACTExperiments investigating changes in the concentration of individual sugars in sweetpotato storage roots with cooking and their relationship to the formation of volatile compounds were conducted. During heat treatment maltose concentration increased from 0.03% fresh weight at 25C to 4.33% at 80C, at which temperature maximum synthesis occurred. Microwave pretreatment (2 or 4 min) resulted in a significant decrease in amounts of maltose and volatiles formed. At 80C, approximately 80% of maltose synthesis was inhibited when pretreated With microwaves. Adding maltose into microwave pretreated samples and then cooking in a convection oven restored most of the volatile profile with the exception of phenylacetadelhyde. It was concluded that maltose represents a primary precursor for many of the volatile compounds emanating from baked ‘Jewel’ sweetpotatoes and the formation of these volatiles appears to involve both enzymatic and thermal reactions.
EFFECT OF STORAGE CONDITIONS ON THE CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF STANLEY PLUM PASTES
Authors: WANG WEN‐MIN , SIDDIQ MUHAMMAD , SINHA NIRMAL K. , CASH JERRY N. 
Published: May 2007

ABSTRACTStanley plums were processed into purees and then pastes by heat concentration to 25 and 300 Brix. The Brix of these two pastes was increased to 40 and 450, respectively, by sugar addition. Pastes were stored at 4 and 22 ± 2C in the dark for up to 24 weeks. Physical‐chemical characteristics and microbiological quality were determined at 4 week intervals. Sensory evaluation was conducted at 0 and 24 weeks. Total solids, water activity, rheological properties and microbiological quality were stable during storage. Total acid, total anthocyanins, total pectin and Hunter ‘L’ and ‘a’ values decreased significantly during storage (P < 0.01). The degradation rate of total anthocyanins was much higher for pastes stored at 22C than those at 4C. Hue angle and Hunter ‘b’ values increased during storage. Sensory evaluation indicated that pastes were still acceptable after 24 weeks of storage.
EFFECTS OF PROCESSING ON PIGMENTS OF CERTAIN SELECTED VEGETABLES
Authors: ARCHANA G. N. , PRAKASH JAMUNA , ASHA M. R. , CHAND NAGIN 
Published: May 2007

ABSTRACTThe effects of thermal processing and the pH of the cooking media were investigated on pigments of beet roots, carrots, fenugreek and tomatoes. The pH had a substantial effect on betanins and chlorophyll and marginal effects on beta carotene and lycopene. Heat treatments affected some of the pigments, but between methods of heat treatment, i. e., pressure cooking or steam cooking, variations were not generally encountered. Batch‐to‐batch variations were observed in certain pigments, which may be due to the level of maturity of the vegetable varieties and production variables. Sensory analysis of samples revealed a large variation in responses of panelists. There was a close correlation between instrumentally measured and visually analyzed color parameters; the largest effect was due to the cooking media treatment.
TANDOORI CHICKEN: PROCESSING OPTIMIZED BY RESPONSE SURFACE METHODOLOGY
Authors: NAIR K. K. S. , RAO D. N. , CHAND NAGIN , NAIR R. B. , PUTTARAJAPPA P. , AMLA B. L. 
Published: May 2007

ABSTRACTProcessing of Tandoori Chicken, a marinated and oven baked traditional product, was optimized using response surface methodology. The central composite rotatable design used involved three factors: marination duration, oven temperature, and baking time, each factor had five levels that encompassed a sufficiently wide range across the samples. Quadractic models were fitted to the measured responses of Warner‐Bratzler shear, internal temperature, sensory properties, and microbiological parameters. Values for the three factors were optimized by minimizing W. B. Shear and maximizing sensory quality by using the flexible polyhedron search method. The optimal process was to bake chicken for 20 min at 280C after marinating for 120 min. The fitted models for each of the responses were calculated and graphed. Microbiological data provided extra strength in supporting the optimum conditions and in allaying apprehension about the safety of marinated products under ambient conditions.