bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effects of Algin/Calcium and Adipic Acid Concentration on Muscle‐Juncture Formation
Authors: JOHNSON R.C. , MULLER T.S. , ROMANS J.R. , COSTELLO W.J. , JONES K.W. 
Published: August 2006

ABSTRACTEfficacy of a binding gel, containing various concentrations of algin/ calcium (ALG/Ca) and adipic acid (AD), between large meat pieces in both raw, refrigerated and cooked forms was examined. Functionality of the binding gel was based upon the ability to uniformly apply the gel solution and the binding capabilities of the gel. Optimum ALG/ Ca concentration for easy application and production of maximum juncture success and binding strength in both the raw and cooked states was determined. Juncture success and binding strength in both states were maximized and surface discoloration minimized with the theoretically ideal AD to Ca ion ratio (0.5:1.0). These results indicated that large muscle pieces might be adhesively bound by ALG/Ca/AD gels to produce structured products.
Gelation of Bovine Serum Albumin by Glutathione
Authors: HIROSE MASAAKI , NISHIZAWA YURIKO , LEE JIN YOUNG 
Published: August 2006

ABSTRACTBovine serum albumin (BSA) formed an opaque gel when incubated at 37°C with reduced glutathione (GSH). Gelation was highly dependent on concentration of GSH and pH, at 70 mM GSH and pH 8.2 BSA showed maximum gel hardness. Sodium dodecyl sulfate polyacrylamide gel electrophoresis and the number of protein sulfhydryls revealed that gelation involves reduction of intramolecular disulfides in BSA and subsequent cross‐links through intermolecular protein disulfides. Gelation was strongly inhibited by high concentrations of salts; inhibitory effects were highly dependent on species of anions, but not cations.
Development of a Test to Predict Gelation Properties of Raw Turkey Muscle Proteins
Authors: FOEGEDING E. ALLEN 
Published: August 2006

ABSTRACTA method for extraction and fractionation of muscle proteins into five fractions based on salt (NaCl) solubility was developed. The influence of protein extractability, solubility, muscle pH and total protein on gelation was investigated. Shear stress (gel strength) and shear strain (gel deformability) at failure of cooked (70°C) comminuted turkey breast gels were correlated with the 10 min protein extract and proteins soluble in 0.30–0.35M NaCl. Shear strain was correlated with muscle pH and shear stress was sensitive to total protein. Meat pH and the extraction/fraction method can be used on raw meat to indicate functional properties related to texture of cooked meat.
Restructuring of Mechanically Deboned Chicken and Nonmeat Binders in a Twin‐screw Extruder
Authors: ALVAREZ V.B. , SMITH D.M. , MORGAN R.G. , BOOREN A.M. 
Published: August 2006

ABSTRACTA twin‐screw cooking extruder was used to restructure mechanically deboned chicken (MDC) in combination with three nonmeat binders, corn starch (CS), soy protein isolate (SPI) and wheat gluten (WG), at concentrations of 10–30%. Extrudates were evaluated by apparent tensile stress (ATS), Warner Bratzler shear stress (WBSS), proximate composition and reheat yield. SPI and WG were less effective than starch for increasing the ATS and WBSS of extruded MDC. The effects of die temperatures between 71–115°C on chemical and textural properties of extrudates containing 10% and 15% starch were investigated. The ATS and WBSS increased as a function of temperature up to 104°C. Fat content and lipid oxidation decreased as extrusion temperatures increased.
Factors Influencing Catalysis of Lipid Oxidation by the Soluble Fraction of Mackerel Muscle
Authors: DECKER ERIC A. , HULTIN HERBERT O. 
Published: August 2006

ABSTRACTAnalysis of a soluble fraction (press juice) from mackerel muscle indicated 8% of the iron and 7 to 38% of the copper was associated with fractions with molecular weights of < 10 kilodaltons (KD). Storage of mackerel muscle resulted in an increase in < 10 KD iron but not copper. Storing frozen‐thawed muscle resulted in increases in both the < 10 KD iron and copper. Storing mackerel resulted in decreased ascorbate and increased hemin in the press juice. Separation of the press juice into <5 KD and >5 KD fractions indicated both low and high molecular weight components are required for maximal lipid oxidation in mackerel muscle.
Nutrients and Chemical Residues in One‐ to Two‐Pound Mississippi Farm‐raised Channel Catfish (Ictalurus punctatus)
Authors: NETTLETON JOYCE A. , ALLEN WILLIAM H. , KLATT LORI V. , RATNAYAKE W.M.N. , ACKMAN ROBERT G. 
Published: August 2006

ABSTRACTComposite samples of Mississippi farm‐raised channel catfish (FRCC) fillets were analyzed at four different seasons for the following: proximate composition, cholesterol, fatty acids, eight vitamins, eleven minerals, four heavy metals and eight chemical residues. Nutrients and other compounds did not vary appreciably with season. Mississippi FRCC were higher in fat, calories and thiamin compared with USDA and wild catfish data and had much less cholesterol than previously reported. Monounsaturates comprised over half the fatty acids in FRCC and omega‐3 fatty acid content was low. Chemical residues were not detectable or present in extremely small amounts.
Relationships Between Physicochemical Properties of Nonfish Protein and Textural Properties of Protein‐incorporated Surimi Gel
Authors: CHUNG K. H. , LEE C. M. 
Published: August 2006

ABSTRACTThe physicochemical properties of nonfish proteins were correlated with textural properties of nonfish protein gels and nonfish protein‐incorporated surimi gels. Both cold and thermal hydration ability (by centrifugation) of nonfish proteins strongly correlated with compressive force (cohesiveness) of nonfish protein‐incorporated surimi gel (r = 0.94 for cold; r = 0.95 for thermal). Hydrophobic amino acid groups in nonfish protein inversely correlated with compressive force (r =−0.88) and penetration force (r =−0.78) of nonfish protein‐incorporated surimi gel. Thermal behavior of nonfish protein affected the gel characteristics of nonfish protein and surimi with nonfish protein‐incorporated.
Strength of Gels Prepared from Washed and Unwashed Minces of Hoki (Macruronus novaezelandiae) Stored in Ice
Authors: MACDONALD G. A. , LELIEVRE J. , WILSON N. D. C. 
Published: August 2006

ABSTRACTWashed and unwashed fish minces were prepared from hoki that had been stored in ice. Gels were formed from the minces, cooked at both 60°C and 90°C and assessed by puncture, torsion and a folding test method. The strength of the gels decreased as the fish were stored. However, after 10 days, the strength of gels made from hoki minces still compared favorably with gels made from other commercial fish species without storage. This suggests that manufacture of hoki surimi on‐shore may be practical. Fish freshness as evaluated by sensory methods was closely related to the K value and gel strength. Hence K values might provide the basis of a raw material quality control system for an on‐shore surimi plant.
Simulation of the Vacuum Infusion Process using Idealized Components: Effects of Pore Size and Suspension Concentration
Authors: BARRETT ANN H. , ROSS EDWARD W. , TAUB IRWIN A. 
Published: August 2006

ABSTRACTVacuum infusion of porous food matrices (i.e., extruded starch crackers) with calorically dense suspensions of food powders in fat was investigated in an ideal system. Experiments involved infusion of model matrices with lipid suspensions consisting of milled, size‐characterized sucrose in corn oil. The influences of pore size/particle size ratio and suspension concentration on the penetration of liquid and particles were determined. A mathematical model that allows prediction of future behavior was fitted to the test results. The model indicates that dry‐weight particle penetration is strongly correlated with pore size and independent of initial particle concentration. Infusion of liquid plus particles was increased by raising porosity and lowering particle concentration.
Heating Milk: A Study on Mutagenicity
Authors: BERG H.E. , VAN BOEKEL M.A.J.S. , JONGEN W.M.F. 
Published: August 2006

ABSTRACTThe mutagenicity of heated milk and model systems was investigated by the Ames mutagenicity assay. Heating varied from pasteurization to in‐bottle sterilization to ultra‐high‐temperature (UHT) heat‐treatment. No mutagenic response was found in heated milk or model systems. Early Maillard reaction products formed in heated milk or milk‐resembling model systems apparently did not show mutagenic activity in the Ames‐test. Milk that was burnt to the pan was also investigated. Chloroform and ethanol extracts of this milk showed mutagenic activity. Evidence showed this was due to Maillard reaction products. The antimutagenic activity of casein, reported in earlier studies, was confirmed.
Viability of Lactobacillus plantarum in Orange Juice under Low pH and Temperature Conditions
Authors: PARISH M.E. , SADLER G.D. , WICKER L. 
Published: August 2006

ABSTRACTA strain of Lactobacillus plantarum, isolated from fermenting orange juice (OJ), was inoculated into unpasteurized or reconstituted OJ and held under low pH/low temperature conditions. Viability decreased more rapidly at subfreezing temperatures near – 5°C than at lower or higher temperatures. Viability decreased 0.37 log CFU/mL/hr at ‐ 6.6°C and 0.05 log CFU/mL/hr at ‐ 18°C. Rates of population decrease in frozen samples at ‐ 5°C were about three times greater than in unfrozen samples at the same temperature. An inverse linear relationship existed between rate of population decrease (log CFU/mL/day) at ‐ 7°C and OJ pH, with the rate of decrease at pH 4.1, about 1 log cycle lower than at pH 3.5 (0.024 and 0.60, respectively).
Antimutagenic Effects of Apple Juices: Interference with Heat Load Measurement by Microbiological Methods
Authors: EKASARI INDRIATI , JONGEN W.M.F. , PILNIK W. 
Published: August 2006

ABSTRACTWhole heated clear apple juice subjected to a modified Salmonella mutagenicity assay did not show any mutagenic response. However, when fractionated, one fraction obtained from gel filtration did show a dose‐related mutagenic response. This suggested the presence of antimutagenic factors. The Ames standard mutagenicity test was used to investigate the antimutagenic activity of apple juice samples against the direct acting mutagens nitroquinoline‐N‐oxide (NQO) and N‐methyl‐N′‐nitro‐N‐nitrosoguanidine (MNNG). There was a dose and heat load dependent reduction in the mutagenicity of both mutagens, indicating the presence of antimutagenic factors.
Chemical and Physical Changes in Beet (Beta vulgaris L.) Root Tissue During Simulated Processing–Relevance to the “Black Ring” Defect in Canned Beets
Authors: PARKIN KIRK L. , IM JI‐SOON 
Published: August 2006

ABSTRACTPreheating slices of beet root tissue at 40 to 60°C led to a loss in tissue integrity indicated by higher leakage of electrolytes and endogenous pigments, and increases in water soluble pectin content. When tissue slices were incubated at 25°C for 1 hr after preheating at 50 to 60°C, reducing sugar increased. Incubation after preheating at 40 to 60°C resulted in decreased phenolic acid content. Endogenous poly‐phenoloxidase and peroxidase retained about 50% of their original activity after preheating for 5 min at 70 and 60°C, respectively. These results bear relevance on the occurrence of the “black ring” defect in canned beets.
Application of Browning Inhibitors to Cut Apple and Potato by Vacuum and Pressure Infiltration
Authors: SAPERS G.M. , GARZARELLA L. , PILIZOTA V. 
Published: August 2006

ABSTRACTVacuum and pressure infiltration were investigated as means of applying ascorbatc‐ or erythorbate‐based enzymatic browning inhibitors to apple and potato cut surfaces. Apple plugs infiltrated at 34 kPa pressure showed more uniform uptake of treatment solution and less extensive water‐logging than plugs vacuum‐infiltrated at 169–980 mB. Delicious and Winesap plugs and dice gained 3–7 days of storage life at 4°C when treated by pressure infiltration, compared to dipping. However, infiltrated dice required dewatering by centrifugation or partial dehydration to prevent water‐logging. Pressure infiltration at 108 kPa extended the life of potato plugs by 2–4 days, compared to dipping, but was ineffective with potato dice.
Low Temperature Sweetening in Susceptible and Resistant Potatoes: Starch Structure and Composition
Authors: BARICHELLO VALERIE , YADA RICKEY Y. , COFFIN ROBERT H. , STANLEY DAVID W. 
Published: August 2006

ABSTRACTStarch isolated from ND 860–2 potatoes, which were resistant to chillsweetening, had higher amylose and lower amylopectin as well as a higher crystallinity as compared to starch isolated from Norchip potatoes, which were susceptible to low temperature sweetening. ND 860–2 starch exhibited greater resistance to α‐amylase attack and amorphous swelling as well as higher gelatinization temperatures and onset swelling temperatures than starch isolated from Norchip. Examination of starch granule structure using bright field light microscopy indicated crystalline concentric rings in ND 860–2 not seen in Norchip. Scanning electron microscopy of granules incubated with a‐amylase indicated more intact ND 860–2 starch granules compared to Norchip. These data strongly suggest that starch granule composition is a factor differentiating the low‐temperature sweetening sensitive cultivar from the resistant potato seedling.
Calcium Oxalate Crystals: The Irritant Factor in Kiwifruit
Authors: PERERA CONRAD O. , HALLETT IAN C. , NGUYEN TUAN T. , CHARLES JUDITH C. 
Published: August 2006

ABSTRACTThe cause of irritation in the mouth, when kiwifruit nectars and dried kiwifruit products are ingested, was investigated. Idioblast cells that contain raphide crystals of calcium oxalate were isolated from inner pericarp tissue of the fruit and studied by light and electron microscopy. An experienced panel of 9 judges detected an irritation from sweetened apple puree when isolated raphide crystals were incorporated at the rate of 30 mg oxalate/100g of puree. Sensory and microscopic studies showed evidence that the irritation was caused by sharp calcium oxalate crystals exposed during processing.
Spray Drying of Roselle (Hibiscus sabdariffa L.) Extract
Authors: AL‐KAHTANI HASSAN A. , HASSAN BAKRI H. 
Published: August 2006

ABSTRACT Hibiscus sabdariffa (Roselle) powder was produced by pilot scale spray drying using single strength and vacuum concentrated water extract of its calyces. Powders were analyzed for moisture, protein, vitamin C, total soluble solids (TSS), pH, particle size, bulk density, solubility, dispersibility, hygroscopicity, and microbiological status. The lowest inlet air temperature (198.5°C) resulted in the product with best protein content (12.43%), retention of vitamin C (82.76 mg/ 100g), and solubility (dissolving in 97 sec); as well as the highest moisture content (3.78%) in the product. The powder showed a noticeable tendency to stick to internal surfaces of the drying chamber particularly with concentrated solutions at higher temperatures.
Thermal Destruction of Cysteine and Cystine Residues of Soy Protein under Conditions of Gelation
Authors: WANG C.H. , DAMODARAN SRINIVASAN 
Published: August 2006

ABSTRACTThermal destruction of cysteine and cystine residues of soy proteins was investigated under gelation conditions. Significant cysteine and cystine were lost as a function of heating time. The rate and extent of loss was affected by heating temperature, pH, salt concentration and viscosity of the protein solution. Greatest effects were from heating temperature, pH and viscosity. A significant amount was lost even at pH 7.0 at 100°C. Amino acid analysis revealed that thermal destruction of cysteine and cystine at high protein concentration and near neutral pH did not result in formation of lysinoalanine. The results can be useful to preserve nutritional quality in thermal processing of soy proteins.
Development of Wash and Cook‐proof Methods for Vitamin Enrichment of Rice Grains
Authors: JOSEPH E.W. , LIUZZO J.A. , RAO R.M. 
Published: August 2006

ABSTRACTRice grains were simultaneously enriched with vitamin (niacin, thiamin, riboflavin, and pyridoxine) mixes and cross‐linked under acidic and alkaline conditions using acetaldehyde and epichlorohydrin, respectively. Results indicated that acidic cross‐linked grains absorbed more vitamins than corresponding alkaline cross‐linked rice (P<0.05). The acidic‐linked rice retained the vitamins even after severe washing. Cooking and canning reduced vitamin levels in the unenriched rice below those in the unprocessed (raw) samples (P<0.05); conversely, enriched samples retained significantly (P<0.05) higher levels than the untreated control. Data from the cooking/canning processes suggested that the acidic cross‐linking/enrichment treatments allowed the vitamins to penetrate the surface of the rice grains.
Extraction and High Performance Liquid Chromatographic Enrichment of Polyphenol Oxidase from Theobroma cacao Seeds
Authors: WONG MICHAEL K. , DIMICK PAUL S. , HAMMERSTEDT ROY H. 
Published: August 2006

ABSTRACTPolyphenol oxidase (PPO) was extracted from cocoa beans and subsequently purified using ammonium sulfate precipitation followed by high performance liquid chromatography (HPLC) for enrichment. HPLC analysis was performed using hydrophobic interaction chromatography which resulted in a 6.5‐fold enrichment and a 24.6% recovery of the enzyme. Enrichment was confirmed using polyacrylamide gel electrophoresis under nondenaturing conditions. Comparison of enzyme‐ and protein‐stained electrophoretic gels revealed the presence of possible multiple molecular forms of PPO and the absence of non‐enzymic contaminating protein, indicating a rapid procedure of enzyme extraction and enrichment.
Pyrylium Betaines as Reactive Intermediates in Maillard Reaction
Authors: YAYLAYAN V.A. , LACHAMBRE S. 
Published: August 2006

ABSTRACTEvidence that pyrylium betaines (1,3‐dipoles) were one of the precursors of early Maillard polymers was obtained by following the formation of brown polymers at 450 nm in the presence and absence of norbornene (a dipolarophile) in a model system consisting of glucose and glycine; the results indicated that trapping the pyrylium betaines with norbornene by a 1,3‐cycloaddition reaction, supressed the absorption at 450 nm. In addition, other model systems were studied consisting of glucose and each of arabinose, acetaldehyde and glyceraldehyde in the presence of maleic anhydride (also in the presence of norbornene) to distinguish between 1,3‐dipolar cycloaddition reactions and Diels‐Alder type cyclizations. All the results indicated the possibility of pyrylium betaine formation in Maillard model systems.
Effect of Antioxidant and Conditions on Solubility of Irradiated Food Proteins in Aqueous Solutions
Authors: KRUMHAR K.C. , BERRY J.W. 
Published: August 2006

ABSTRACTFood proteins were examined after irradiation. Effects of exposure, headspace gas, buffer, pH, antioxidant, total protein and type, and storage were tested. Decreases in solubility of native protein and formation of high MW polymers were observed. Destruction was greatest at low protein concentrations, high radiation dose (10 kGy) and pH 7. High protein concentration (5‐10%), glucose, pH 5–6 and propyl gallate were protective. Ascorbic acid effects were concentration dependent. Nitrogen headspace effect was influenced by antioxidant and was smaller than expected. Propyl gallate plus glucose or SDS helped maintain protein solubility and size at high radiation rates. Marked declines in isoelectric pH consistent with lysine destruction were revealed.
Production of Ascorbate Free Radicals in Infant Formulas and Other Media
Authors: CHAMPAGNE E.T. , HINOJOSA O. , CLEMETSON C.A.B. 
Published: August 2006

ABSTRACTThe effects of pH on ascorbate free radical production in ascorbic acid‐supplemented cow's milk, soy‐ and milk‐based infant formulas and in aqueous ascorbic acid solutions were examined. Formula and milk components decreased ascorbate free radical concentrations. Ascorbate free radical levels in pepsin‐hydrolyzed soy and milk formulas were no different from those of unhydrolyzed formulas. At the phytate: iron molar ratio in the formulas, phytate decreased ascorbate free radical levels in pH 2.0 and 7.0 ascorbic acid solutions containing iron by about 35% and 50%, respectively. This antioxidant effect of phytate was not observed in soy‐based and phytate‐spiked milk‐based formulas.
Lack of Vitamin B6 Activity of 6‐Hydroxypyridoxine
Authors: III J.F. GREGORY , LEATHAM K. 
Published: August 2006

ABSTRACTHydroxylation of the C‐6 position of pyridoxine has been described recently as a mechanism for the degradation of vitamin B6 in foods. The nutritional properties of the resulting 6‐hydroxypyridoxine in mammals have not been previously evaluated. 6‐Hydroxypyridoxine was synthesized and its structure confirmed by UV and NMR spectroscopy. A rat bioassay with multiple dose levels was conducted to compare the vitamin B6 activity of pyridoxine and 6‐hydroxypyridoxine with respect to a variety of indices of vitamin B6 metabolism. By all criteria employed, 6‐hydroxypyridoxine exhibited neither vitamin B6 nor antivitamin B6 activity and, thus, is nutritionally inert.
Use of a Flow Cell Apparatus to Determine the Emulsifying Properties of Casein
Authors: BRITTEN MICHEL , GIROUX HÉLÈNE J. 
Published: August 2006

ABSTRACTA newly designed flow cell apparatus was used to investigate the effect of protein concentration and oil fraction on casein stabilized emulsions. Emulsifying capacity showed an exponential decrease with increasing casein concentration. The microstructure of the emulsion suggested that insufficient surface coverage and mechanical stress on oil droplets' membranes were factors responsible for its collapse. Protein load and membrane thickness calculations, showed that the minimal surface coverage, or the minimal membrane thickness required to prevent emulsion collapse, increased with the oil fraction. This last relationship is suggested as a membrane resistance indicator for film forming proteins.
Enzymatic Production of High‐Protein Amaranth Flour and Carbohydrate Rich Fraction
Authors: PAREDES‐LÓPEZ O. , BARBA DE LA ROSA A.P. , CÁRABEZ‐TREJO A. 
Published: August 2006

ABSTRACTThe basic conditions of an enzymatic process to produce high‐protein amaranth flour (HPAF) and carbohydrate rich fraction (CRF) from raw flour were determined. Commercial preparations of α‐amylase and glucoamylase were used. Conditions for both enzymes were: 20% (w/v) slurries of gelatinized whole flour and 0.10% (v/w) enzyme; for amylase, pH 6.5, 70°C and 30 min liquefaction time; for glucoamylase, pH 4.5, 60°C and 60 min. The yield of HPAF was 38–39%. HPAF from both enzymes had 26–28% protein, 10–16% fat and 40–52% starch. Protein digestibility (76%) and reactive lysine (6.6–7.1 g/100g protein) of HPAF were comparable to raw flour. CRF had a 17–21 dextrose equivalent.
Microfiltration and Ultrafiltration Comparison for Apple Juice Clarification
Authors: WU M. L. , ZALL R. R. , TZENG W. C. 
Published: August 2006

ABSTRACTUnpasteurized raw apple juice processed by microfiltration (MF) or ultrafiltration (UF) was evaluated for quality and the methods compared for process efficiency. Juice permeate was analyzed for total solids, soluble solids, color, turbidity, pH and acidity. Apple juice processed by MF was significantly (p < 0.05) darker, more turbid, contained higher total and soluble solids than juice processed with UF, and was preferred by a taste panel. MF processed more permeate per unit time than UF under similar operating conditions with no noticeable difference in power consumption (watt‐hr/L).