bluuebunny/crossref_metadata_2025_split huggingface dataset:
Viability and Performance of Pure Yeast Strains in Frozen Wheat Dough
Authors: BÁGUENA R. , SORIANO M.D. , MARTÍNEZ‐ANAYA M.A. , DE BARBER C. BENEDITO 
Published: August 2006

ABSTRACTFreezing and subsequent storage of wheat doughs containing Saccharomyces cerevisiae, S. fructuum or Candida boidinii after undergoing a bulk fermentation step, reduced the viability of yeasts, depending on the species. Freezing and storage of doughs without bulk fermentation had no effect on viability. Gassing power was affected most by frozen storage, depending on storage time and species. Changes in acidification capability were small, and only significant for total titratable acidity. Changes in sugars and leavening were closely related. Results showed that the use of less active yeast species (S. fructuum), with high freezing tolerance in frozen dough processes would be of practical interest.
Simultaneous Heat Processing of High‐ and Low‐Acid Foods in Semirigid Containers—A Theoretical Analysis
Authors: HAYAKAWA KAN‐ICHI , WANG JIANJUN , GILBERT SEYMOUR G. 
Published: August 2006

ABSTRACTA one meal‐set of military ration consists of heat sterilized, high‐ and low‐acid foods in semirigid containers. These foods are processed separately because of large differences in lethality requirements. We examined the feasibility of simultaneously processing a meal‐set consisting of chili con came, white rice, and sliced peach in syrup to minimize costs. Simultaneous processing was not possible by adjusting initial temperaturès according to computer‐simulation using food temperature data collected experimentally. However, it was possible when the container for peaches was insulated properly with expanded polystyrene. Proper insulation thickness was slightly dependent on z value of the target factor.
Membrane Reactor for Enzymic Deamidation of Food Proteins
Authors: HAMADA J.S. 
Published: August 2006

ABSTRACTA soy protein hydrolysate was deamidated with peptidoglutaminase (PGase) retained within a 30kd spiral membrane. Reactor was operated at 30°C and 6.5 L/m2/hr flux in recycle mode to 60% conversion, then in diafiltration mode for 2 hr. Time course, predicted by a Michaelis‐Menten equation integrated for mixed zero‐ and first‐order kinetics with the corrections for the ultrafiltration (UF) interactions, matched that measured experimentally. The equation could be used to predict the potential activity and performance of PGase in UF reactors to achieve control of reactions for the optimal enzymic process. At the end of the run, 96% conversion and 99% of PGase were obtained. This method has the potential of being scaled‐up for the production of enzyme‐free deamidated proteins.
Lactococcus Genus: A selective and Differential Agar Medium
Authors: AL‐ZOREKY N. , SANDINE W.E. 
Published: August 2006

ABSTRACTAn agar medium (Alsan), was selective for Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. lactis biovar. diacetylactis. The former developed white or yellow colonies; the latter gave blue‐green or blue colonies. Eleven strains of L. lactis subsp. cremoris did not grow in this medium. The medium contained phenylethanol agar, lactose, glycine anhydride, lithium chloride and trimethoprim. In comparison with M17 medium, Alsan was not significantly different (P > 0.05) in recovering either bacterium. Furthermore, the medium inhibited the common food genera Pseudomonas, Escherichia, Leuconostoc, Enterococcus and Lactobacillus. Bacteriophage plaque sizes of 0.4–0.5 cm were demonstrated on the medium using a lactococcal bacteriophage.
Ultrafiltration for Recovery and Reuse of Peptidoglutaminase in Protein Deamidation
Authors: HAMADA J.S. 
Published: August 2006

ABSTRACTUltrafiltration (UF) of B. circulans cell extract using a 100kd hollow‐fiber membrane had no effect on peptidoglutaminase (PGase) activity and allowed 34 and 26% of PGases I and II to permeate. UF, with 30kd spiral membrane, slightly increased PGase activity in retentate but no activity was detected in permeate. Retentate was used to sequentially deamidate four batches of a soy protein hydrolysate at 30°C for 2 hr, then PGase was recovered by UF. The 100kd membrane resulted in substantial PGase loss in sequential tests due to permeation and inactivation. A 100% conversion and 97% of PGase were obtained after tests with the 30 kd membrane. Multiple recovery and use of PGase by a suitable membrane is possible.
Production of Extracellular β‐Glucosidase and α‐Galactosidase during Fungal Growth on Polygalacturonate
Authors: McKAY A.M. 
Published: August 2006

ABSTRACTFilamentous fungi (Aspergillus oryzae, Scopulariopsis sp., and Penicillium brevicompactum) and yeast‐like fungi (Aureobasidium pullulans) were induced to produce extracellular β‐D‐glucosidase (β‐D‐glucosidase glucohydrolase, EC 3.2.1.21) and α‐D‐galactosidase (α‐D‐galactoside galactohydrolase, EC 3.2.1.22) by polygalacturonate in the growth medium. These extracellular enzymes were not produced during growth of the microorganisms on cellobiose or melibiose.
2‐(Hydroxymethyl)‐N‐nitrosothiazolidine‐4‐carboxylic Acid in Smoked Meats and Bacon and Conversion to 2‐(Hydroxymethyl)‐N‐Nitrosothiazolidine During High‐Heat Cooking
Authors: SEN NRISINHA P. , BADDOO PHILANDER A. , SEAMAN STEPHEN W. , WEBER DORCAS 
Published: August 2006

ABSTRACTConcentrations of 2‐(hydroxymethyl)‐N‐nitrosothiazolidine‐4‐carbox‐ylic acid (HMNTCA) in a variety of smoked meats and bacon were determined by a newly developed method based on derivatization of HMNTCA with diazomethane and analysis by high performance liquid chromatography‐thermal energy analyzer. Of samples analyzed, 4/8 raw bacon, 6/8 fried bacon, and 7/14 miscellaneous cured meat products contained 10–540 ppb of HMNTCA. Evidence suggested 2‐(hydroxyrnethyl)‐N‐nitrosofhiazolidine in fried bacon likely originated by heat‐induced decarboxylation of HMNTCA. Identity of HMNTCA in selected samples was confirmed by mass spectrometry.
Emulsified Milkfat Effects on Rheology of Acid‐Induced Milk Gels
Authors: XIONG YOULING L. , AGUILERA JOSE M. , KINSELLA JOHN E. 
Published: August 2006

ABSTRACTReconstituted skim milk formed by a gel by acidification to < pH 5.2 and heating to 60°C. The gel compressive stress (σc) was influenced by the heating process, increased with milk‐nonfat‐solids (MNFS) and reached a maximum at pH 4.0. The addition of emulsified fat facilitated gelation, increase gel σc and shear modulus, and decreased gel deformability. At an equal fat concentration, emulsions containing small‐sized fat globules (i.e., more globules) reinforced the gels more markedly than emulsions comprised of large globules reflecting the importance of number of globules in the gels. Electron micrographs revealed crosslinkages between fat globules and casein particles in the gel network, which may have caused reinforcement of milk gels by milkfat.
Heating Characteristics of Milk Constituents in a Microwave Pasteurization System
Authors: KUDRA T. , Van, de VOORT F.R. , RAGHAVAN G.S.V. , RAMASWAMY H.S. 
Published: August 2006

ABSTRACTA continuous pasteurization system was designed using a domestic microwave oven and heating characteristics were studied on water, cream, and milk constituents. Parameters were determined as functions of flow rate and power using water ≧ 75g/min (minimum flow at full power without boiling). Operation at less than 100% caused unacceptable temperature oscillations. Cream, milks and solutions of the individual milk constituents (fat, protein and lactose), were also assessed in attempts to determine relative contributions of each. Milk heated more rapidly than water and protein was the major contributor to heating, with fat and lactose‐effects being negligible. The microwave system could heat solutions to temperatures needed for HTST pasteurization and was controlled by adjusting flow rate.
Heat‐Shocked Lactobacilli for Acceleration of Cheddar Cheese Ripening
Authors: EL ABBOUDI M. , PANDIAN S. , TREPANIER G. , SIMARD R.E. , LEE B. H. 
Published: August 2006

ABSTRACTThe aim of this study was to establish adequate conditions for heat‐shocking cells of lactobacilli, to sufficiently suppress lactic acid production without damaging the proteolytic enzyme system important for cheese maturation. Three temperatures, 65, 67 and 70°C were tested, for 22 sec. The best combination for maximum retardation of lactic acid production and minimum damage to the proteolytic system was obtained by treating cells at 67°C for 22 sec. Following such treatment, lactic acid production was retarded by 24 hr, while the proteolytic enzyme system remained scarcely unchanged.
Estimation of Bacterial Quality of Cod Fillets with the Disc Flotation Method
Authors: BOISMENU D. , LEPINE F. , THIBAULT C. , GAGNON M. , CHARBONNEAU R. , DUGAS H. 
Published: August 2006

ABSTRACTSpoilage bacteria of cod fillets were desorbed off the fillet surface by ultrasonication. Catalase activity of these bacteria was determined using the disc flotation method after selective heat inactivation of the endogenous cod catalase and then correlated with the colony forming units. The method was applied to cod fillets from ten retail sources with satisfactory results.
Acid Requirement for pH Modification of Processed Foods
Authors: MCCARTHY M.J. , HEIL J.R. , KRUEGERMANN CARL , DESVIGNES DENIS 
Published: August 2006

ABSTRACTA bench‐top procedure was developed and tested for estimating the acid requirement for modifying the pH of low acid foods. Acid amounts needed to achieve desired equilibrium pH in finished products depended on total solids, protein and ash contents of foods, and on buffering capacities of acidulants and foods. Acid requirements to modify pH were calculated from titration curves. Specified equilibrium pH values were achieved within 0.08 pH unit. Effective gluconic acid diffusion (Deff) into a buffered model food was 8.3 × 10−10±1.5 × 10−10 m2sec‐1.
Nondestructive Evaluation of Japanese Persimmon Maturity by Delayed Light Emission
Authors: FORBUS W.R. , PAYNE J.A. , SENTER S.D. 
Published: August 2006

ABSTRACTJapanese persimmon cultivars (3 nonastringent, Fuyu, Jiro and Ichi Kijiro and 2 astringent, Aizumi Shiraza and Giambo) were evaluated during maturation for changes in delayed light emission (DLE) and physical and chemical properties relating to maturity. Firmness, chlorophyll and DLE decreased during ripening and Hunter a values, soluble solids and β‐carotene increased. For all cultivars the relationship between DLE and maturity, indicated by calculated maturity index, was linear and negative. High correlations between DLE and maturity indicated that DLE has high potential for use as a rapid, nondestructive technique for estimating persimmon maturity.
Sugar and Nonvolatile Acid Composition of Persimmons During Maturation
Authors: SENTER S.D. , CHAPMAN G.W. , FORBUS W.R. , PAYNE J.A. 
Published: August 2006

ABSTRACTSugars and nonvolatile acids of Japanese persimmons were identified and quantitated by GLC as oxime‐TMS derivatives. Sugars quantitated were arabinose, galactose, glucose, fructose and sucrose. Fructose, glucose and sucrose were predominant and present in all cultivars from mature green to fully ripe. Quantities of all sugars varied significantly by cultivar and maturity. Nonvolatile acids quantitated were succinic, malic, citric, and quinic. Malic was the predominant acid in all cultivars followed by citric. Quantities of malic increased with maturity; citric decreased. Sorbitol and inositol were present in minor quantities and varied significantly by cultivar and maturity stage.
Ripeness and Tissue Depth Effects on Heat Inactivation of Papaya Ethylene‐Forming Enzyme
Authors: CHAN HARVEY T. 
Published: August 2006

ABSTRACTHeat inactivation studies were conducted on the ethylene‐forming enzyme system (EFE) in papayas of different maturities, and at three tissue depths. D‐values showed EFE in the mesocarp and endocarp were more heat sensitive than EFE in the exocarp. Within the mesocarp and endocarp, EFE in ¼ and ½ ripe papayas were more heat labile than in mature green and color break fruits. Ion leakage increased concomitantly with increased mesocarp and endocarp ripeness confirming that papayas ripen differentially from the innermost tissues outwards. Membrane integrity as determined by ion leakage may explain the increase in heat sensitivity of EFE in riper tissues.
High Temperature Extrusion Effects on Protein Solubility and Distribution in Navy and Pinto Beans
Authors: GUJSKA ELZBIETA , KHAN KHALIL 
Published: August 2006

ABSTRACTOsborne protein solubility fractionation and polyacrylamide gel electrophoresis (PAGE) showed changes in protein distribution during high temperature extrusion of pinto and navy bean high starch fraction (HSF). A high degree of protein insolubility was found after extrusion, which resulted in a decrease in solubility of albumin and globulin fractions and an increase in the residue. An extrusion temperature of 110°C had a greater effect on solubility of albumin and globulin fractions of pinto than navy bean. Sodium dodecyl sulfate (SDS)‐PAGE showed more changes in subunit patterns of albumin and globulin for pinto than for navy beans at 110°C. Higher temperatures of 135 and 150°C caused greater changes in gel electrophoretic patterns of albumin and globulin fractions of navy beans.
Microwave Heating Effects on Relative Stabilities of Tocopherols in Oils
Authors: YOSHIDA HIROMI , HIROOKA NOBUHISA , KAJIMOTO GORO 
Published: August 2006

ABSTRACTThe relative stabilities of individual tocopherols during microwave heating were investigated in fatty acid esters and tocopherol‐stripped vegetable oils. The rate of tocopherol loss during heating was less from the highly unsaturated ethyl esters or vegetable oils than from ethyl laurate or olive oil. However, changes in chemical properties of the substrates depended on degree of unsaturation of esters and oils. The stability of tocopherols during microwave heating was δ > β > γ > α, and the order did not change with differences in the type of ethyl esters of fatty acids or oils.
Growth Temperature and Action of Lysozyme on Listeria monocytogenes
Authors: SMITH J.L. , McCOLGAN C. , MARMER B.S. 
Published: August 2006

ABSTRACT Listeria monocytogenes Scott A grown at 37°C were 1.8–2.5 fold more resistant to lytic action of lysozyme than cells grown at 19, 12, or 5°C. Results suggest that lysozyme may be an effective preservative for controlling L. monocytogenes in refrigerated foods.
Influence of Feeding Regimen on the Sensory Qualities and Fatty Acid Contents of Beef Steaks
Authors: MITCHELL GREGORY E. , REED ALAN W. , ROGERS SHERYLE A. 
Published: August 2006

ABSTRACTLongissimus dorsi (loin) and gluteus medius (rump) muscles were obtained from twenty carcasses (ten grain‐fed and ten forage‐fed). A trained sensory panel rated longissimus dorsi steaks from grain‐fed animals significantly (p < 0.05) more tender and more flavorsome than those from forage‐fed animals. Fatty acid profiles indicated some significant differences due to feeding regimen. Forage‐fed beef had a higher proportion of omega‐3 polyunsaturated fatty acids than grain‐fed beef.
Electron Spin Resonance for Monitoring Radiation‐Processed Meats Containing Bone
Authors: DESROSIERS M.F. 
Published: August 2006

ABSTRACTElectron spin resonance (ESR) spectroscopy assessed the dose absorbed by radiation‐processed meats (containing bone). Additive re‐irradiation of the bone generated a dose response curve which could then be used to assess the initial dose from irradiation. An exponential fit to the ESR response to absorbed dose provided a good estimate of initial dose and was a reasonable physical description of the response from absorption of ionizing radiation by bone. These data have implications for regulation of the industry.
Extraction and Quantitation of Tocopherol in Raw and Cooked Channel Catfish
Authors: ERICKSON M.C. 
Published: August 2006

ABSTRACTUsing either saponification or sodium dodecylsulfate/ethanol/hexane extraction (SDS) extraction, similar recoveries of alpha‐tocopherol added to either raw or cooked tissue were obtained. Significantly lower levels of alpha‐ and gamma‐tocopherol (μg/g tissue) from both raw and cooked tissue were indicated using the SDS extraction method than with saponification. In particular, SDS extraction was ineffective in extracting tocopherols from tissue structurally modified by heat. Based on saponification data, cooking did not result in destruction of either alpha‐ or gamma‐tocopherol in tissue samples.
Modified Gerber Test for Free Oil in Melted Mozzarella Cheese
Authors: KINDSTEDT P.S. , FOX P.F. 
Published: August 2006

ABSTRACTA method that uses Gerber fat testing equipment to measure free oil in melted Mozzarella cheese was developed and evaluated. Recovery of butteroil added to Mozzarella cheese samples was virtually complete. Coefficients of variation (six replicates) for three cheese samples were 3.26, 3.56, and 3.89%. The test was used to measure free oil formation in Mozzarella cheese during 3 wk refrigerated storage.
Puffing Effects on Functional Properties of Amaranthus paniculatas (Rajgeera) Seed Flour
Authors: SINGHAL REKHA S. , KULKARNI PUSHPA R. 
Published: August 2006

ABSTRACTAmong functional properties studied, water‐ anf fat‐holding capacities were higher for puffed grain flour. Gelation was not affected, while foaming was adversely affected by puffing. A decrease in viscosity of flour pastes also resulted due to puffing.
Composition and Palatability of Country Cured Hams Comparing Hot Boning, Cold Boning and Intact Hams
Authors: MOORE T.M. , SKELLEY G.C. , PILKINGTON D.W. , HALPIN E. , ACTON J.C. , GRIMES L.W. 
Published: August 2006

ABSTRACTEighty‐four hot and cold deboned and bone‐in hams were dry cured and aged as country‐style hams. The boneless hams had high visual mold scores due to increased exposed muscle tissue. Hot deboned hams had the highest total aerobic plate count indicating that 6% of fresh weight as cure mix may not be high enough to hinder microbial growth. The same hams were less desirable in initial and secondary flavor and in salt intensity and desirability than those from other treatments. Warner Bratzler and Instron shear values were generally lower in hot processed, boneless hams. An acceptable hot processed, boneless country‐cured ham can be produced with one cure application and with a casing.
Combined Treatments of Heat, Irradiation, and pH Effects on Infectivity of Foot‐and‐Mouth Disease Virus in Bovine Tissues
Authors: LASTA J. , BLACKWELL J.H. , SADIR A. , GALLINGER M. , MARCOVECCIO F. , ZAMORANO M. , LUDDENAND B. , RODRIGUEZ R. 
Published: August 2006

ABSTRACTVarious traditional methods for processing meat products were examined for their virucidal effects on the A, O, and C serotypes of food‐and‐mouth disease virus. Aging, curing, heating at 78°C for 20 min or irradiation (1.5 Mrad, 2.5 Mrad) that did not alter the sensory characteristics of the product were used singly or in combination. The only processing treatment that was virucidal was the combination of heat and gamma irradiation.
Quantification of Cholesterol Oxidation Products In Egg Yolk Powder Spray‐dried with Direct Heating
Authors: MORGAN J.N. , ARMSTRONG D.J. 
Published: August 2006

ABSTRACTA direct‐heated spray dryer with an evaporative capacity of up to 7 kg H2O/hr was used to identify processing conditions responsible for formation of cholesterol oxidation products (COPS) in spray‐dried egg yolk. Outlet air temperature and nitrogen oxides (NOx) in the combustion gases were the only conditions that affected COPS levels. At outlet temperature 150°C, total COPS concentrations in the spray‐dried product were 75 ppm at 5 ppm NOx and 213 ppm at 300 ppm NOx. In products dried at 75°C outlet temperature, total COPS concentrations were 21 ppm at 5 ppm NOx and 58 ppm at 300 ppm NOx. In general, individual COPS responded to outlet temperature and NOx in the same manner as total COPS.
Bacteriological Profile and Shelflife of White Amur (Ctenopharyngodon idella)
Authors: WEMPE J.W. , DAVIDSON P.M. 
Published: August 2006

ABSTRACTOur objective was to compile a bacteriological profile and determine the effect of several storage conditions on the shelflife of white amur (Ctenopharyngodon idella). The profile showed the presence of Acinetobacter, Citrobacter, Enterobacter, Escherichia, Micrococcus, Moraxella, Pseudomonas, Staphylococcus, and Streptococcus. Storage studies on white amur flesh indicated 4°C and 200 μg/mL sodium hypochlorite dip were most effective against coliforms. Packaging in 100% CO2 significantly reduced aerobic bacterial growth (APC) compared to air. Freezing the flesh for 8 wk at ‐ 18°C reduced viable APC, psychrotrophs, and coliforms. Shelflife of white amur should be increased using storage conditions evaluated.
Hypoxanthine Ratio Determination in Fish Extract Using Capillary Electrophoresis and Immobilized Enzymes
Authors: LUONG J.H.T. , MALE K.B. , MASSON C. , NGUYEN A.L. 
Published: August 2006

ABSTRACTFish freshness was assessed using capillary electrophoresis and an immobilized enzyme procedure to monitor degradation of inosine‐5′‐monophosphate (IMP), inosine (HxR) and hypoxanthine (Hx). The enzymatic method used an amperometric probe at + 0.7 V (platinum vs silver/silver chloride) with immobilized xanthine oxidase, catalase, nucleoside phosphorylase, and nucleotidase for converting Hx, HxR or IMP to uric acid. Capillary electrophoresis resolved IMP, inosine and Hx by migration rates resulting from an applied electric field (416 V/cm, 50 μA). Components were detected at 250 nm. The H ratio of Hx/[IMP + HxR + Hx] and simplified K value of [HxR + Hx]/ [IMP + HxR + Hx] were determined in cod, salmon and trout stored on ice (0‐4°C) and at 20°C. The two procedures agreed and for all species H ratio and K values increased with storage time.
Package, Temperature and TBHQ Effects on Oxidative Deterioration of Corn‐based Snacks
Authors: ALMEIDA‐DOMINGUEZ N. G. , HIGUERA‐CIAPARA I. , GOYCOOLEA F. M. , VALENCIA M. E. 
Published: August 2006

ABSTRACTA highly nutritive composite corn‐based snack was packaged in both low and high density polyethylene bags, and a commercial corn snack was packaged in low density polyethylene bags. Frying oil for the composite product contained 0.01% TBHQ antioxidant. Accelerated Shelf Life Test (ASLT) methodology was employed to study products stored at 50% RH and at 40 and 50°C, until they became unacceptable by sensory tests. Autooxidation was the main deteriorative mode and led to rancidity following half‐order kinetics in the composite snack, and zero‐order kinetics in the all‐corn product. Use of TBHQ and HDPE resulted in the highest ratio of shelf life to total cost in the composite snacks.
Calcium Additives and Sprouted Wheat Effects on Phytate Hydrolysis in Whole Wheat Bread
Authors: SNIDER MARYALICE , LIEBMAN MICHAEL 
Published: August 2006

ABSTRACTWhole wheat bread loaves were subjected to treatments of different fermentation periods, different sources and levels of calcium, and the addition of sprouted wheat. Phytate losses increased with increased fermentation time. Increasing the calcium level inhibited phytate hydrolysis when the calcium was provided by nonfat dry milk, CaCl2, or nonfat yogurt, whereas phytate hydrolysis in loaves supplemented with CaCO3 remained nearly constant. Milk‐derived calcium exerted the greatest inhibition of phytate hydrolysis. The addition of sprouted wheat decreased absolute phytate losses. A comparison of phytate losses in yeasted vs nonyeasted loaves suggested that endogenous wheat phytase was quantitatively more important than yeast phytase during breadmaking.