bluuebunny/crossref_metadata_2025_split huggingface dataset:
WATER BINDING OF FOOD CONSTITUENTS AS, DETERMINED BY NMR, FREEZING, SORPTION AND DEHYDRATION
Authors: LEUNG H. K. , STEINBERG M. P. 
Published: August 2006

ABSTRACTThe water binding properties of some common food constituents were determined by water sorption, dehydration, freezing and NMR methods. The sorption isotherms of sodium alginate, pectin, corn starch, casein and cellulose were obtained and the heats of adsorption and monolayer values were calculated. The unfreezable water contents of these five materials were determined and the values corresponded to the equilibrium moisture contents at a water activity of about 0.90. The bound water capacities of 14 food materials were determined using wide‐line NMR. These values correlated closely with the tertiary moisture contents determined by a drying rate study and the equilibrium moisture contents at 100% relative humidity. The different NMR properties of free and bound water were discussed in terms of nuclear relaxation times and molecular mobilities.
POSSIBLE EFFECTS OF SEED COAT POLYPHENOLICS ON THE NUTRITIONAL QUALITY OF BEAN PROTEIN
Authors: ELIAS L. G. , DE FERNANDEZ D. G. , BRESSANI R. 
Published: August 2006

ABSTRACTStudies were carried out to determine the possible relationship between the color of the seed coat of beans and the nutritive value of its protein. Beans with white, red and black seed coats and a black coated bean and its white mutant were chosen for the study. Hemagglutinin activity was located in the cotyledons of all samples with low activity in the seed coat. No activity was found in the cooked beans or in the cooking broth. Trypsin activity was influenced by a heat labile factor (true trypsin inhibitor) and by a heat resistant factor (tannins). The heat labile factor or true trypsin inhibitor was higher in the cotyledons (16‐18 TUI/mg sample) than in the seed coat, while the heat resistant factor was found in highest concentration in the seed coat. Red and black seed coats had a higher concentration (23‐31 TUI/mg sample) of the heat resistant factor than the white seed coat of the normal white bean and of the mutant (7‐9 TUI/mg sample). Cooked beans and their broth showed trypsin inhibitor activity of the heat resistant type. Cooked cotyledons had 5‐9 TUI/mg sample. Tannin concentration was high in colored seed coats (38–43 mg/g) and low in white coated beans (1.3 mg/g) while values ranged from 3.8‐5.9 mg/g in the cotyledons. A highly significant correlation (r = 0.88) was found between tannin concentration in the seed coat and trypsin inhibitor activity. No correlation between these two components was found in the cotyledons. Samples of cooked beans supplemented with methionine without the cooking broth had higher protein quality values (2.9‐3.3) than samples fed with the broth (1.7‐2.1). Protein digestibility was lower for red (70.4%) and black beans (75.0%) fed with the broth than beans fed without the broth (78.7% and 77.9% respectively), but the broth had no effect on the protein digestibility of white coated beans (81.3 and 81.4%). The data suggest that color of the seed coat is related to the protein quality of beans.
VISCOMETRIC CHARACTERISTICS OF WHOLE SOYBEAN MILK
Authors: FORSTER LYNN L. , FERRIER LES K. 
Published: August 2006

ABSTRACTThe rheological behavior of unflavored, whole soybean milk was evaluated. The standard University of Illinois beverage was adequately described by the general power law equation. The soy milk displayed pseudoplastic flow behavior and was mildly thixotropic. The consistency coefficient of the soy beverage decreased with increasing temperature but the flow behavior index was unaltered at higher temperatures. At higher solids levels the apparent viscosity and degree of pseudoplasticity of the beverage increased. Inclusion of soybean hulls in the beverage caused higher apparent viscosity than observed in beverages made from dehulled cotyledons. The doubly homogenized beverage had lower apparent viscosity and greater adherence to Newtonian behavior than the singly homogenized beverage. Beverages prepared from cotyledons blanched in 0.25% NaHCO3 had higher apparent viscosities and were more pseudoplastic than beverages prepared from cotyledons blanched in an acid solution or in tap water.
A SIMPLE METHOD FOR THE DETERMINATION OF CHOLESTEROL AND SOME PLANT STEROLS IN FISHERY‐BASED FOOD PRODUCTS
Authors: KOVACS M. I. P. , ANDERSON W. E. , ACKMAN R. G. 
Published: August 2006

ABSTRACTAn efficient method has been developed for the microdetermination of cholesterol and some plant sterols such as brassicasterol, campesterol, stigmasterol, and β‐sitosterol. The method is a greatly simplified analytical procedure in which samples are directly saponified, the unsaponifiable substances extracted, and the sterols estimated by gas liquid chromatography without further processing. The sterol contents from the new method are at least as high, alid generally higher, than those from the official method, indicating superior recovery. The analysis has been found to be simple, sensitive, economical of time and particularly of solvents. It is probably adaptable to a wide variety of food ingredients or products.
LOW WATTAGE MICROWAVE COOKING OF TOP ROUND ROASTS: ENERGY CONSUMPTION, THIAMIN CONTENT AND PALATABILITY
Authors: VORIS HELEN H. , VAN DUYNE FRANCES O. 
Published: August 2006

ABSTRACTSix pairs of top round beef roasts were used to compare microwave cooking at low power levels with conventional roasting. Roasts weighing 3.4–4.7 lb were cooked to an internal temperature of 68.3 °C in a microwave oven or in an electric oven at approximately 149° C. Mean total cooking time, 77.6 min, and energy consumption, 0.860 kwh, for microwave cooking were significantly lower (P < 0.01) than the respective means, 134.8 min and 1.403 kwh, for conventional roasting. Total cooking losses, moisture, fat and thiamin contents of cooked meat, and shear and press fluid values for semimembranosus muscles did not differ significantly due to cooking method. Microwave roasts were scored lower than conventional roasts for aroma, flavor and exterior color; however, mean scores for tenderness, juiciness and interior color were similar. Results of this study indicate that preparation of a less tender cut of beef in a microwave oven operating at reduced power levels yields a product which is comparable in several parameters of quality to conventional roasting.
LACTIC FERMENTATION OF PEANUT MILK
Authors: RICHARD BUCKER E. , MITCHELL JACK H. , JOHNSON MICHAEL G. 
Published: August 2006

ABSTRACTThe ability of cultures of 19 lactic acid bacteria to ferment a peanut milk (PM) prepared from blanched, full‐fat Runner Variety peanut kernels was examined. Lactobacillus acidophilus, L. brevis, L. xylosus, L. plantarum, Pediococcus acidifactici and Streptococcus thermophilus after 48 hr produced the highest levels of acid in plain PM, producing respectively 0.25, 0.20, 0.42, 0.42, 0.17 and 0.27% titratable acidity (TA), expressed as lactic acid. Chemical analysis indicated that sucrose at 0.60% (w/v) was the major fermentable carbohydrate present in the PM. Supplementation of the PM with 1% levels of glucose, sucrose, whey, tryptose or yeast extract increased acid production by most cultures. Glucose supplementation of PM enabled L. delbrueckii, L. plantarum, L. helveticus and L. casei to produce 0.69, 0.17, 0.75, and 0.73% TA, respectively. Invertase treatment of the PM led to increases in acid production of 0.23–0.30 TA units by cultures previously unable to ferment the untreated PM.‘In a model system, the addition of 2.3% (w/v) oleic, 1.3% linoleic and 0.4% palmitic acid to a basal Elliker's broth with 1% sucrose (EB‐S) as the sole carbohydrate source, led to 100% inhibition of acid production after 48 hr, compared to controls, for cultures of L. acidophilus, L. cellobiosus and S. thermophilus. For cultures of L. brevis, L. xylosus, L. plantarum and P. acidilactici, the inhibition of acid production by the fatty acids after 48 hr was much less, only about 5%.
RESTRUCTURED FRESH MEAT CUTS FROM CHILLED AND HOT PROCESSED PORK
Authors: HUFFMAN D. L. , CORDRAY J. L. 
Published: August 2006

ABSTRACTMechanically tenderized chunks and thin meat slices were combined to form restructured pork chops. A. comparison was made among five pork products: l–restructured pork chop (RPC), no additives; 2–RPC, salt added; 3–RPC, tripolyphosphate (TPP) added; 4–RPC, salt TPP added; and 5–control – boneless pork loin chops. Evaluation of chilled and hot processed pork included tenderness, juiciness, flavor, connective tissue, color, cooking loss; Instron compression and Instron tension. Restructured pork products using the process described have a more desirable eating quality than pork loin chops whether processed from pre‐rigor or post‐rigor pork. Products containing salt were superior to other restructured products for every variable except color. Color of restructured products was less desirable than loin pork chops. Cooking loss was decreased by the addition of salt alone (for pre‐rigor chops) and salt and TPP in combination for both pre‐and post‐rigor chops.
Clostridium perfringens POPULATION DYNAMICS DURING CONSTANT AND RISING TEMPERATURES IN BEEF
Authors: THOMPSON D. R. , WILLARDSEN R. R. , BUSTA F. F. , ALLEN C. E. 
Published: August 2006

ABSTRACTThe population dynamics of C. perfringens organisms in autoclaved ground beef heated at 16 constant‐ or rising‐temperature conditions has been mathematically modeled. The basic model is a rate equation determined from the 16 experimental conditions. The specific reaction rate is based on an effective temperature rather than the instantaneous environmental temperature. The effective temperature for both growth and death was found to be a time average of the previous environmental temperatures. The concentration term includes both an initial lag and a maximum population concentration for continued growth as reported by Kono (1968). Between these limits and after the effective temperature is above the death initiation temperature, the equation is first‐order in concentration. The model has been verified by experimental data taken both from constant‐temperature growth conditions and from rising‐temperature growth and death conditions.
HEATING CHARACTERISTICS OF CREAM‐STYLE CORN PROCESSED IN A STERITORT: EFFECTS OF HEADSPACE, REEL SPEED AND CONSISTENCY
Authors: BERRY MAURICE R. , SAVAGE ROBERT A. , PFLUG IRVING J. 
Published: August 2006

ABSTRACTThe heat penetration factors (fh and j) and sterilization value (Fo) for cans of cream‐style corn heated in an FMC Steritort were determined from time‐temperature data as a function of container head‐space, reel speed, and product consistency. Four commercial instruments were used to measure product consistency. For commercially prepared cream‐style corn in 303 × 406 cans, headspace (or fill weight) is the most critical of these parameters. Sterilization values that ranged from 39 to 78 min for 1/4 in. gross headspace were reduced to less than 1 min when the headspace bubble was eliminated. Positive headspacing devices or net‐weight sensors are recommended for control of product lines. Other parameters that significantly influence the degree of agitation induced within the can are rotational speed of the cooker and product consistency. At low reel speeds or high product consistencies, sterilization values decrease dramatically.
BAKING CHARACTERISTICS AND PROTEIN QUALITY OF SOY‐WHOLE EGG SOY‐EGG YOLK AND SOY‐EGG WHITE SUPPLEMENTED BREADS
Authors: O'CONNOR M. P. , ERDMAN J. W. , NELSON A. I. 
Published: August 2006

ABSTRACTFull‐fat soy (S), and other full‐fat soy‐whole egg (SE), soy‐egg yolk (SEY) and soy‐egg white (SEW) flours were produced and utilized as 12% supplements for patent wheat flour in breads. Addition of 0.5% sodium stearoyl‐2‐lactylate (SSL) improved loaf volumes of all bread types except SEY. Generally, 30 or 45 ppm bromate supplementation also resulted in increased loaf volumes. Organoleptic evaluations of bread types indicate that 100% wheat flour and SEY supplemented loaves scored well in most quality characteristics. Protein efficiency ratio analyses showed that all S and soy‐egg fortified breads produced better growth than 100% wheat flour bread. The results indicate that supplementation of breads with SEY flour produces breads of good quality without the need for SSL or bromate.
QUALITY OF BONELESS DRY‐CURED HAM PRODUCED WITH OR WITHOUT NITRATE, NETTING OR POTASSIUM SORBATE
Authors: KEMP JAMES D. , LANGLOIS B. E. , SOLOMON M. B. , FOX J. D. 
Published: August 2006

ABSTRACTTwo trials were conducted. In trial I, boneless hams were cured with salt, sugar, potassium nitrate and sodium nitrite or salt, sugar and nitrite only. Half of the hams in each group was tied with heavy twine and half was enclosed in elastic netting. There were no differences in any variable due to the oresence or absence of nitrate. Hams that were netted had higher yields after curing and aging than tied hams. They also had a more desirable general appearance. There were no differences in composition, palatability scores or tenderness. In trial II one group of boneless hams was dipped in 2.5% potassium sorbate solution, placed in elastic netting, cured and aged while a similar group was not dipped. Treated hams were slightly more desirable in general appearance, slightly higher in moisture and lower in nitrite. Flavor (P < 0.05) and overall satisfaction scores (P < 0.01) favored the treated group. Saltiness scores also were lower (P < 0.05) in the treated group. Yeast and mold counts were lower (P < 0.05) for the treated groups after curing, after salt equalization and after aging 1 month, indicating that potassium sorbate could be used successfully as a yeast‐and‐mold‐retardant in cured hams.
DIFFERENTIATION OF THE AROMA QUALITY OF SOY SAUCE BY STATISTICAL EVALUATION OF GAS CHROMATOGRAPHIC PROFILES
Authors: AISHIMA TETSUO , NAGASAWA MICHITARO , FUKUSHIMA DANJI 
Published: August 2006

ABSTRACTStepwise discriminant analysis (SDA) and principal component analysis (PCA) were applied to quantitative gas chromatographic (CC) profiles of soy sauce volatiles in order to compare soy sauce quality evaluated by sensory evaluation with GC data. Although the brands of soy sauce were roughly separated into four groups on the basis of canonical score with the same tendency of the sensory rank, SDA correctly classified each sample into the proper group of the 8 groups. The six PCs among 8 factors extracted from the selected 39 peaks by the PCA showed significant relationships with the sensory evaluation in multiple regression analysis. The first PC showed a 55% of contributing proportion. The importance of harmonious balance of each aroma compound for the aroma quality was evident from a comparison of the six PCs.
INTRACELLULAR CONCENTRATIONS OF CAMP AND cGMP IN AN AFLATOXIGENIC STRAIN OF Aspergillus parasiticus
Authors: APPLEBAUM R. S. , BUCHANAN R. L. 
Published: August 2006

ABSTRACTThe present study was undertaken to initiate the characterization of the possible regulatory roles of cyclic nucleotides in an aflatoxigenic strain of A. parasiticus. Intracellular levels of CAMP and cGMP were determined using nonagitated cultures of A. parasiticus NRRL 2999 grown in basal medium containing 10, 60 and 100g glucose/L. All cultures displayed the Yin‐Yang behavior associated with cyclic nucleotides, however, a reversal in their characteristic roles was demonstrated, with elevated CAMP levels occurring during exponential growth and cGMP levels increasing in association with phase transition and the early stationary phase. The cultures were also monitored for aflatoxin accumulation and glucose utilization. Initiation of aflatoxin accumulation occurred during phase transition, and coincided with an acceleration in the rate of glucose utilization.
A COMPARISON OF ROASTING VERSUS BROILING ON THE SENSORY CHARACTERISTICS OF BEEF LONGISSIMUS STEAKS
Authors: CROSS H.R. , STANFIELD M.S. , ELDER R.S. , SMITH G.C. 
Published: August 2006

ABSTRACTBeef longissimus steaks (n = 72) ranging in marbling from “traces” through “slightly abundant” and in maturity from “A” through “E” were roasted (oven temperature = 175°C and internal temperature = 70°C) or broiled (electric grill temperature = about 2750C and internal temperature = 70°C). A trained 12‐member descriptive panel rated the cooked meat for tenderness, juiciness, amount of detectable connective tissue, and flavor intensity. Degree of maturity and USDA marbling score significantly affected all palatability traits, whereas cooking method (roasting vs broiling) significantly affected only juiciness ratings. Roasted steaks were rated higher in juiciness, had lower cooking losses, and required longer cooking times to achieve the desired temperature endpoint than broiled steaks. Roasted and broiled steaks did not differ in tenderness, flavor intensity, or amount of detectable connective tissue.
TOMATO PEROXIDASE: PURIFICATION VIA HYDROPHOBIC CHROMATOGRAPHY
Authors: JEN JOSEPH J. , SEO AIKO , FLURKEY WILLIAM H. 
Published: August 2006

ABSTRACTWith a large number of isoenzyme species and substrates, peroxidases have been difficult to purify to homogeneity. By including hydrophobic chromatography in the purification scheme, a homogeneous tomato fruit peroxidase isoenzyme was obtained. The isoenzyme had a clean spectrum in the visible region and a Rz (403 nm/280 nm) value of 2.36. It showed up as a single band in disc gel electrophoresis in basic and acidic buffers, in acetate strip electrophoresis, and in both tube and slab gel SDS electrophoresis. Molecular weight estimation of this tomato peroxidase was 43,000 ± 2,000 daltons. The pH optima were at 5.5 and 7.5 with guaiacol and pyrogallol as substrate, respectively. Kinetic studies showed that pyrogallol and hydrogen peroxide could provide substrate inhibition at 5 mM concentration. Hydrophobic chromatography may be useful for purification of other food enzymes similar to tomato peroxidase.
KINETICS OF WATER DIFFUSION AND STARCH GELATINIZATION DURING RICE PARBOILING
Authors: BAKSHI AMARJIT S. , SINGH R. PAUL 
Published: August 2006

ABSTRACTA mathematical model describing simultaneous water diffusion and gelatinization of starch during rice parboiling is proposed. Soaking experiments were conducted on a short‐grain rice variety. A computer‐aided nonlinear optimization technique is used to find diffusion coefficients and reaction rate constants in the temperature range 50‐120°C. It is concluded that the parboiling process is limited by the reaction of starch with water below 85° C and by diffusion of water above 85° C. The activation energy was found to be about half in case of diffusion limited process than that of reaction limited process. The study showed that it is possible to reduce energy input if rice is dehusked before parboiling. The mathematical model shows good correlation between observed and predicted value of water uptake.
ACCEPTABILITY OF FROZEN DESSERTS MADE WITH NEUTRALIZED, HYDROLYZED, FLUID COTTAGE CHEESE WHEY
Authors: YOUNG CHERYL K. , STULL J. WARREN , TAYLOR RALPH R. , ANGUS ROBERT C. , DANIEL TERRY C. 
Published: August 2006

ABSTRACTNeutralized, lactose‐hydrolyzed, fluid cottage cheese whey was used to supply 53% of the total ingredient arrays in ice cream‐type frozen dairy desserts. Eight mix formulations from a 23 factorial experimental design evaluated the effect of neutralizer type [KOH or Ca(OH)2], extent of whey acid neutralization (pH 6.5 or pH 6.8) and extent of whey lactose hydrolysis (50% or 75%). A ninth or control conventional ice cream containing fluid whole milk instead of whey was used as the standard for comparison. Based on chemical, physical and sensory analyses the study demonstrated that neutralized, hydrolyzed, fluid cottage cheese whey can be successfully utilized as the major bulk‐supplying ingredient in ice cream‐type frozen dairy desserts. Composition parameters were within existing or proposed standards of identity for such foods. Analysis of sensory panel test data by theory of signal detection (TSD) indicated that whey acidity neutralization to pH 6.8 with KOH together with 50% lactose hydrolysis gave a dessert equally as acceptable as a conventional ice cream.
TEMPERATURE DEPENDENCE OF SENSORY QUALITY CHANGES DURING THERMAL PROCESSING
Authors: OHLSSON THOMAS 
Published: August 2006

ABSTRACTFor the heat inactivation of microorganisms the temperature dependence is markedly higher than for the changes of sensory or nutritional quality during thermal processing. With the aid of the cook‐value concept, the temperature dependence of the changes of various sensory attributes has been determined. Fish, meat, and vegetable products were processed in thin cans to different quality levels at different temperatures. Values from sensory analysis and color measurements were used to determine the rates of quality changes, and their temperature dependence, which ranged from 13–34°C (average 23°C) for a tenfold shift in the rate of quality changes. The results are compared with literature values. Applications of the results are discussed.
EVALUATION OF HEATED SOY FLOURS BY MEASUREMENT OF TRYPTIC HYDROLYSIS USING A pH STAT
Authors: STINSON CAROL T. , SNYDER HARRY E. 
Published: August 2006

ABSTRACTThis is an exploratory account of the feasibility of using a pH stat to measure tryptic hydrolysis of soy flours that had been heated to different extents. Initial rates of hydrolysis could be determined in 1 to 2 min, and by measuring proteolysis rates at several trypsin amounts, useful information about residual trypsin inhibitor and about heat denaturation of the soy protein could be obtained. There were variations in rates due to substrate concentrations and due to instrumental parameters that need to be understood to take full advantage of this method.
ISOLATION AND CHEMICAL EVALUATION OF PROTEIN FROM CLAM WASH WATER
Authors: HANG Y. D. , WOODAMS E. E. , PARSONS G. F. 
Published: August 2006

ABSTRACTAn appreciable amount of clam waste protein concentrate was obtained from the clam wash water by treatment with 10N H2SO4, at pH 4.0. Protein yields were about 41% by this process. Proximate analyses of the freeze‐dried clam waste protein concentrate were: moisture, 2.21%; protein, 67.9%; fat, 11.22%; fiber, 0.32%; ash, 4.92% and N‐free extract, 13.43%. Amino acid scores of the clam waste protein concentrate were considerably lower than those of the FAO reference pattern of amino acids. The clam waste protein concentrate was first limiting in leucine and valine, followed by the sulfur‐containing amino acids (cystine and methionine) and isoleucine.
MECHANISM FOR BLOATER FORMATION IN BRINED CUCUMBERS
Authors: FLEMING H. P. , PHARR D. M. 
Published: August 2006

ABSTRACTThe susceptibility of pickling cucumbers to bloater damage during storage in CO2‐charged brine depended upon the internal gas composition of the cucumbers before brining. Gas extracted from fresh cucumbers consisted of about 75% N2, 20% O2, and 6.0% CO2. Replacement of that gas with CO2 or O2, reduced the susceptibility of the fruit to bloater damage upon subsequent storage in carbonated brine. Bloater damage was related directly to % N2 and inversely to % CO2 in the internal gas of the cucumbers when they were brined. These and other findings are the basis of the following mechanism we propose to explain bloater formation of cucumbers in brine containing CO2. When cucumbers are brined, liquid clogs the intercellular gas spaces of the tissues that normally permit rapid diffusion of gases in fresh cucumbers. The liquid‐clogged layer encloses the internal gases within the fruit and functions as a differentially permeable barrier to N2 and CO2. Since N2 is the predominant gas within the fresh fruit, and since CO2 concentration in the brine is high, a diffusion gradient for CO2 exists toward the fruit interior. CO2, which is much more water soluble than N2, diffuses from the brine into the fruit faster than N2 can diffuse from the fruit. Ultimately, the transfer of CO2 to the fruit interior results in sufficient internal gas pressure due to CO2 plus N2 to rupture the flesh, causing a gas pocket (bloater formation).