bluuebunny/crossref_metadata_2025_split huggingface dataset:
INSTRUMENTAL TEXTURE PROFILE ANALYSIS OF PECANS OF VARIOUS OIL AND MOISTURE CONTENTS AFTER FREEZING TREATMENTS
Authors: ANZALDÚA‐MORALES A. , BRUSEWITZ G.H. , JUNUS S. 
Published: May 2007

ABSTRACTFreezing of pecans is done to maintain flavor but has a lesser‐known effect on other quality factors such as texture. Pecans were frozen by various methods, thawed and tested for texture by 50% compression of 3‐mm dia. × 5‐mm long cylinders. The Texture Profile Analysis (TPA) parameters, which were, affected most were fracturability, hardness and Area 1. The most extreme, slowest and fastest, freezing rates produced similar TPA values and were different from intermediate freezing rates that simulate commercial cold storage practices. The effect of the various freezing treatments on texture was similar for full‐oil and reduced‐oil pecans and for those sprayed or not sprayed with water.
TELEME PRODUCTION BY PURIFIED FICIN
Authors: AKAR BIRGÜL , FADILOGLU SIBEL 
Published: May 2007

ABSTRACTFig tree latex (ficin) was stepwise purified by ion exchange chromatography on carboxymethyl (CM)‐cellulose and gel filtration chromatography on Sephadex G‐100, and then utilized in the production of teleme. Following ion exchange chromatography, the milk clotting to proteolytic activity ratio (MCA/PA) increased from 1.97 to 3.1 and following gel filtration, to 7.4. The purified fraction gave better chemical and sensory properties than teleme made by fig tree latex. The protein content of teleme made by fig tree latex and the purified fraction were 3.90 and 6.50%, respectively. Syneresis in teleme decreased from 95% to 85% upon purification of the proteolytic enzymes. Exclusion of proteolytic activity appears to be essential to improve the quality of teleme.
STABILIZATION OF GROUND GARLIC COLOR BY CYSTEINE, ASCORBIC ACID, TRISODIUM PHOSPHATE AND SODIUM METABISULFITE
Authors: KIM W.J. , CHO J.S. , KIM K.H. 
Published: May 2007

ABSTRACTVarious organic and inorganic compounds at different concentrations were added to ground garlic as a means of controlling changes in color. Among the compounds tested, cysteine (C), ascorbic acid (A), sodium metabisulfite (S) and trisodium phosphate (P) were found effective in preventing a change in color towards greening. When these compounds were mixed at 0.1 M level, their binary mixtures (CS, AS, SP, AC) and ternary/quaternary mixtures (CAP, CAS, CSP, CASP) turned out to be even more effective for sustaining the original color values (L = 45, a = ‐2, b = 10) of ground garlic. Although the controlling effect was somewhat decreased with a reduction in mixture concentration from 0.1 to 0.03 M, the majority of mixtures (CS, SP, CAP, CAS, CSP and CASP) still maintained their effectiveness in color control.
POSTHARVEST SENSORY AND PHYSIOCHEMICAL ATTRIBUTES OF PROCESSING AND NONPROCESSING TOMATO CULTIVARS
Authors: MOHAMMED MAJEED , WILSON LAWRENCE A. , GOMES PATRICK I. 
Published: May 2007

ABSTRACTFruits of processing and nonprocessing tomato cultivars harvested at the “breaker” stage of maturity were evaluated for changes in physical, chemical and sensory quality characteristics during storage at 20C and 30C after 7, 14 and 21 days. Percentage marketable fruits after 21 days at 20C and 30C were 61.9% and 56.6% for processing cultivars and 65.9% and 50.9% for nonprocessing cultivars. Fruits of the processing cultivars ripened earlier, remained firmer and were less prone to physical injuries than fruits of nonprocessing cultivars. Nonprocessing fruits had a higher mean fruit weight of 17.0 g, fruit diameter of 1.10 mm and locule number of 13 compared with fruits of the processing cultivars. Nonprocessing fruit cultivars had higher sugar/acid ratios and vitamin C contents as well as lower pH and total titratable acidity than processing fruit cultivars. Accordingly, nonprocessing cultivars on the whole, but specifically Walters, Floradel, Carnival, Calypso, Star Pak, Floradade and Early Set were most suitable as fresh‐market fruits. Excellent processing quality attributes were obtained for Donore, Peto 94C, Rio Grande and Advantage. Among processing cultivars Caraibe, Cascade, Dorado and Neema 1401 gave good dual purpose fruits.
BOOK REVIEWS
Authors: HEAD MARY , FRANCIS F.J. , BOYLSTON TERRI D. 
Published: May 2007

Book Reviewed in this Article:FOOD FUNDAMENTALS, 7th Edition. Margaret McWilliams.SAFETY EVALUATION OF CERTAIN FOOD ADDITIVES AND CONTAMINANTS.TOXICOLOGICAL EVALUATION OF CERTAIN VETERINARY DRUG RESIDUES IN FOOD.FOOD ANALYSIS, 2nd Edition. S. Suzanne Nielsen.
OPTIMIZATION OF THE FERMENTATION PARAMETERS OF HONEYBUSH TEA (CYCLOPIA)
Authors: TOIT J.DU , JOUBERT E. 
Published: May 2007

ABSTRACTThe effects of elevated fermentation temperatures (60, 70, 80 and 90C) on the extract and leaf color, as well as the organoleptic quality of Cyclopia maculata and C. intermedia, and the effect of flowers on the quality of C. intermedia were studied. Color development increased with increasing fermentation temperature while the water soluble solid and pofyphenol contents of the extracts decreased (P < 0.05) over the fermentation period resulting in higher L* values. Fermentation at 70C for 60 h and 90C for 36 h produced the best flavored tea. Fermentation at 90C for 36 h produced optimal development of the desired dark‐brown leaf color and dark red‐brown extract color. Longer fermentation times are necessary for fermentation at 60, 70 and 80C. The color of dried fermented tea containing flowers had higher L*, a* and b* values (P < 0.05) than tea without flowers. Extracts prepared from material containing flowers had higher b* values (P < 0.05) and more soluble solids (P < 0.05), but contained less polyphenols (P < 0.05). Flowers gave the tea a sweeter aroma (P < 0.0001) and flavor (P < 0.0001) and subsequently a better overall quality (P < 0.0013) than when manufactured in midsummer when no flowers were present.
HEADSPACE GAS CHROMATOGRAPHY AND SENSORY ANALYSES OF BUCKWHEAT STORED UNDER CONTROLLED ATMOSPHERE1
Authors: MAZZA G. , COTTRELL T. , MALCOLMSON L. , GIRARD B. , OOMAH B.D. , ESKINS M.A.M. 
Published: May 2007

ABSTRACTThe composition of volatile components in freshly‐milled buckwheat flour produced from seed stored under controlled atmospheres (97% N2 1.5% O2 and 1.5% CO2) for 1 year was studied using capillary gas chromatography, mass spectrometry, sniffing port analysis, and sensory evaluation. Twenty‐five volatiles were identified from over 100 compounds removed from the flour by a novel dynamic headspace technique and separated by capillary gas chromatography. Eighteen odor‐active regions were detected but none were characteristic of the typical buckwheat flour aroma. The concentration of the major buckwheat volatiles decreased with storage of the seed under low O2 and high CO2 levels. The content of two of the odor‐active volatiles, hexyl acetate and 1‐hexanol, however, increased up to 4 fold in samples stored under controlled atmosphere for 60 weeks.
STORAGE OF IMMATURE GREEN MANGO (Mangifera indica, L.) FRUIT FOR PROCESSING
Authors: WICKHAM LYNDA D. , MOHAMMED MAJEED 
Published: May 2007

ABSTRACT A suitable method of storing, for processing immature green mangoes in a fresh state was sought. Fruits were stored at three temperatures (1OC, 20C and 30C) either in sealed low density polyethylene (LDPE) bags or paper bags or they were waxed before storage. Storage above 20C proved unsuitable for fruits held longer than one week. Sixty percent of fruits stored at 10C in LDPE bags showed no evidence of pathological infection. Development of severe chilling injury limited the use of waxed and control fruits beyond 14 days at 10C. There were no visible symptoms of chilling injury in fruits stored at 10C in LDPE bags. The majority of fruits stored in LDPE bags at 10C maintained good quality characteristics with acceptable flavor and minimal changes in chemical composition up to 21 days.
MOISTURE SORPTION CHARACTERISTICS OF TARHANA, A FERMENTED TURKISH CEREAL FOOD
Authors: KAYA SEVIM , IBANOGLU SENOL , KAYA AHMET 
Published: May 2007

ABSTRACT The adsorption and desorption isotherms of three types of commercial tarhana, a popular Turkish cereal food used in soup‐making, were determined as 10, 20 and 30C, and water activities (aa) ranging from 0.08 to 0.92 using the gravimetric static method. The results showed that commercial tarhana has a type HI BET classification. Sieve size affected hygroscopicity. Hysteresis effects were not detected among the three formulations examined, but because of the limited number of formulations, that conclusion is only tentative. Moisture up‐take accelerated around aw 0.6.
DEVELOPMENT OF A VOCABULARY FOR PROFILING APPLE JUICES
Authors: CLIFF MARGARET A. , WALL KATHARINE , EDWARDS BARB J. , KING MARJORIE C. 
Published: May 2007

ABSTRACTA protocol for selecting an apple juice lexicon and for training a company panel was developed, using a series of 21 ‘taste’ sessions. Individual assessment, round‐table discussion and consensus were used to identify reference standards for six aroma and 11 flavor attributes and 13 ‘off ‘notes. Duo‐trio tests were used to test the ability of the panelists to recognize the references and confirm their appropriateness in describing the attribute. When panelists' mean scores for the references were placed as anchors on the line scales, panel performance was improved. The development process not only served to train the panel, but was a ‘team’ building experience which benefited the company at large.
POSTHARVEST CHANGES IN FRESH SWISS CHARD (Beta vulgaris, type cycla) UNDER DIFFERENT STORAGE CONDITIONS
Authors: ROURA SARA INÉS , DAVIDOVICH L.A. , del VALLE C.E. 
Published: May 2007

ABSTRACTThe effects of storage temperature and relative humidity on the quality of Swiss chard (Beta vulgaris, type cycla) were investigated. Quality was assessed through determinations of water content, weight loss, chlorophyll content, pH, titratable acidity, soluble solids content and sensory evaluations. Storage conditions were 4 and 18C and 43, 86 and 98% relative humidities (RH). The quality of chard leaves was unacceptable after three days of storage at 18C, independent of the RH. Chard leaves kept at 4C and 86 and 98% RH remained acceptable for 9 days. The dehydration suffered by samples kept at 4C and 43% RH turned them unacceptable after 4 days of storage.
EFFECT OF VARIOUS ANTIBIOTIC APPLICATIONS ON SOME CHEMICAL, MICROBIAL AND PHYSICAL PROPERTIES OF LAMB
Authors: GÖǦÜŞ U. , BAŞOL M.S. , ŞAHIN E. 
Published: May 2007

ABSTRACTThis study was carried out to investigate the effect of various application methods for a chlortetracycline (CTC) and oxytetracycline (OTC) combination (0.9 mg of each per kg of meat) on the shelf‐life of lamb during storage. Twelve‐fat, tail type Akkaraman male lambs were divided into four groups by a “block assignment method”. The first group was kept as the control (C), while the others were subjected to applications as “injection antemortem (A)”, “immersion (I)” and “spraying (S)”. Meat samples were stored at 4C for 12 days. The specimens from loin and leg were tested for microbial, chemical and physical criteria. The results indicated that a CTC and OTC combination extended the shelf‐life of lamb at 4C in an increasing order from A to S to 1. The last one may be used to extend the shelf‐life of lamb during refrigerated storage.
FOOD SOURCES OF VITAMIN B‐6 OF A GROUP OF INDONESIAN CHILDREN1
Authors: SETIAWAN BUDI , GIRAUD DAVID W. , DRISKELL JUDY A. 
Published: May 2007

ABSTRACTFood sources of vitamin B‐6, commonly consumed by 77 children (age =8–9 years) in Bogor, West Java, Indonesia, were analyzed for total vitamin B‐6 content using Saccharomyces uvarum, and compared with the vitamin B‐6 values of the USDA Nutrient Database for Standard Reference. The total vitamin B‐6 analyzed values for these foods (mg/100 g) were significantly lower than the USDA database values. The mean vitamin B‐6 intakes of the subjects calculated using analyzed values (0.57 pm 0.26 mg/day) were significantly lower (p<0.0001) than the mean vitamin B‐6 intakes calculated using USDA database values (0.97 pm 0.31 mg/day). Mean differences between intakes calculated by the two methods were about 70%. The contribution of vitamin B‐6 from plant foods (52%) was similar to that of animal sources (48%). Estimation of vitamin B‐6 intakes using analyzed values of the local foods more accurately represented actual intakes than database values.
PERFORMANCE AND MICROBIOLOGICAL GROWTH IN GROUND MEAT ASSOCIATED WITH THE USE OF THAWING TRAYS
Authors: MEDEIROS LYDIA C. , SANIK MARGARET M. , MILLER ELIZABETH H. , McCOMBS KELLY , MILLER CAROL 
Published: May 2007

ABSTRACTThe study goal was to determine whether trays marketed to hasten thawing of food would perform safely. Three brands of trays (Miracle Thaw, Super Defrost, and Defrost Master 2000) and aluminum skillets were purchased for experiments. Four frozen burgers with thermocouples inserted were placed onto a thawing device to thaw to 2.78C internal temperature. Experiments were replicated. Time and temperature (ambient, surface, internal) were recorded. Prethawing and thawed samples were analyzed for aerobic plate counts. Regression models were developed to identify sources of variation in time to thaw burgers, total bacterial count, and change in count pre/post thawing. All trays and aluminum skillets thawed burgers equally well (P>.05). Meat thawed within two hours (mean 83.6 min, maximum 119 min). Aerobic plate counts did not indicate spoilage of meat (mean 2372 cfu/g, maximum 17600 cfu/g). Emphasis on teaching home food preparers to refrigerate thawed foods within a two‐hour period is an educational priority.
PROTECTION OF CUCUMBER PICKLE QUALITY BY CaNa2EDTA1
Authors: BUESCHER RON , HAMILTON CATHY 
Published: May 2007

ABSTRACT The effects of calcium disodium ethylenediaminetetraacetic acid (CaNa2EDTA) on color, texture and lipid oxidation of fermented and nonfermented cucumber pickles stored in light or dark conditions were investigated. Color (L and hue angle values) of pickles exposed to light was protected against bleaching by CaNa2EDTA. Also, CaNa2EDTA suppressed production of TBA‐reactive substances and ethylene indicating protection against lipid oxidation. Force (N) required to penetrate exocarp (peel) tissues of fermented pickles was reduced by CaNa2EDTA. Measurements of residual CaNa2EDTA indicated that it was stable in fermented and nonfermented pickles. Treatments with at least 100ppm CaNa2EDTA were necessary to achieve maximum protection against loss of color and oxidation.
FRESH LINGONBERRY QUALITY AS AFFECTED BY STORAGE CONDITIONS AND PACKAGING
Authors: SAARIO MEERI 
Published: May 2007

ABSTRACTFreshly harvested lingonberries (Vaccinium vitis‐idaea L.) cvs Sanna and Sussi and a wild lingonberry originating from Kainuu, Finland, were stored in 0.5 L perforated/unperforated LD‐polyethylene bags at temperatures of 1/pm0.5C and 3.5/pm0.5C for 18 weeks and at 1.5/pm0.5C and 5.5/pm0.5C for 8 weeks. The total soluble solids, pH, organic acids (titratable acidity) and total anthocyanin content of the juice were determined. The mean values of soluble solids varied from 12.96 to 14.57 (°Brix), pH from 2.95 to 3.18, organic acids (as citric acid) from 1.13 to 1.73 g 100−1 g and anthocyanins from 49.39 to 68.74 mg 100−1 g. Soluble solids and anthocyanin contents decreased towards the end of storage. The content of organic acids decreased throughout the storage period. The effect of package perforation was not consistent. Cv. Sanna differed most from the other genotypes. The storage time for lingonberries without any noticeable deterioration was 4 weeks at 1.5/pm0.5C and 2 weeks at 5.5/pm0.5C.
CHEMICAL CHARACTERIZATION OF DIFFERENT LINES OF DAUCUS CAROTA L. ROOTS
Authors: HOLLEY S.L. , EDWARDS C.G. , THORNGATE J.H. , FELLMAN J.K. , MATIINSON D.S. , SORENSEN E.J. , DOUGHERTY R.H. 
Published: May 2007

ABSTRACTCarrot lines grown under commercial conditions in central Washington State in 1995 and in 1996 were analyzed for quality parameters. Significant differences (p<0.05) of refractive index, color, and volatile terpenes between carrot lines were observed. High correlations between a*/b* (r2= 0.79) or hue angle (r2= ‐0.78) and the sum of concentrations of α‐ and β‐carotenes in carrot juice were observed. The concentrations of α‐ and β‐pinene, myrcene, α‐ and γ‐terpinene, limonene, p‐cymene, terpinolene, caryophyllene, bornyl acetate, and 2‐nonenal varied depending on the carrot line. Lines with the highest oBrix to terpinolene ratios indicating a higher degrees of sweetness (and lower bitterness) were Coral II, HMX 8287, and (2566 × 6274) × 9304. Identification of the differences that exist among carrot lines would allow for selection of carrot lines that possess desirable quality attributes.
SENSORY QUALITY OF READY‐TO‐EAT LETTUCE WASHED IN WARM, CHLORINATED WATER1
Authors: DELAQUIS P.J. , STEWART S. , CLIFF M. , TOIVONEN P.M. , MOYLS A.L. 
Published: May 2007

ABSTRACTThree prepackaging treatments were evaluated for ready‐to‐eat (RTE) lettuce. Fresh iceberg lettuce pieces were dipped for 3 min in cold water (4C) with 100 ppm total chlorine, warm (47C) water with 100 ppm chlorine and tap water at room temperature. The lettuce was dewatered by centrifugation, packed in breathable film bags (OTR: 1600‐2000 cc/m2/24 h) and stored for 11 days at 1C. Sensory evaluation revealed that the texture and visual appearance of stored RTE lettuce were improved by the warm water treatment. However, heat processing induced changes in the flavor of the lettuce, and a chlorinaceous off‐odor was detected by some panelists.
SENSORY QUALITY CRITERIA FOR FIVE FISH SPECIES
Authors: WARM KARIN , NELSEN JETTE , HYLDIG GRETHE , MARTENS MAGNI 
Published: May 2007

ABSTRACTSensory profiling has been used to develop one sensory vocabulary for five fish species: cod (Gadus morhua), saithe (Pollachius virens), rainbow trout (Salmo gardineri), herring (Clupea harengus) and flounder (Platichthys flessus). A nine‐member trained panel assessed 18 samples with variation in species and storage time (1‐9 days) in ice at OC. An initial list containing 46 descriptive words derived from panel, panel leaders and literature was reduced in two steps to 15 words. The vocabulary development was split up in five “qualitative” and seven “quantitative” sessions with relevant references for odor and taste during the qualitative part. The descriptive words should fulfil these criteria: be relevant to the product, discriminate clearly between samples, be nonredundant and have cognitive clarity to the assessors. Criteria fulfilment was reached by evaluating samples spanning a representative variation and by presenting references, panel discussions and interpreting plots from multivariate data analysis. The developed profile can be used as a sensory wheel for these species, and with minor changes it may be adapted to similar species.
OXIDATIVE STABILITY AND VITAMIN ELEVELS INCREASED IN RESTRUCTURED BEEF ROASTS WITH ADDED RICE BRAN OIL1
Authors: KIM JOO‐SHIN , GODBER J.S. 
Published: May 2007

ABSTRACTCrude rice bran oil 0, 1%, and 2% (w/w), was added to restructured beef roasts that were stored at 4C and analyzed at 0, 7, and 14 days to determine nutritional properties and oxidative stability. The saturated fatty acid to unsaturatedfatty acid (SFA/UFA) ratio and the content of 7‐ketocholesterol decreased (p < 0.05) whereas vitamin E vitamers increased (p < 0.05) in the product with 2% rice bran oil. TBARs numbers were lower (p < 0.05) in roasts with rice bran oil after 7 days of storage. The addition of 2% rice bran oil (w/w) was effective in improving both oxidative stability and vitamin E levels.
QUALITY AND STABILITY OF BLUEBERRY JUICE BLENDED WITH APPLE, GRAPE AND CRANBERRY JUICE1
Authors: MAIN GARY , FAUPEL MIKE , MORRIS JUSTIN , MCNEW RONALD 
Published: May 2007

ABSTRACTSensory quality and storage stability of blueberry juice blends were investigated with the goal of maintaining dominant blueberry flavor, aroma and color. Apple juice, Concord and Venus grape juices and cranberry juice cocktail were blended at 75, 50 and 25% with blueberry juice. As the percent of blueberry juice decreased, the intensity of blueberry‐related sensory attributes decreased. The 25% Concord and Venus blends were the only blends that resulted in blueberry flavor similar to the reference. Apple and cranberry juice cocktail blended with blueberry juice produced several blends with good flavor and aroma, but they were not readily characterized as blueberry juice. All blends at the 25% level produced blueberry color equal to or greater than the reference. The juice samples were evaluated initially and after three months of storage at 37C. After storage, all blends had decreased red color.
EFFECT OF STORAGE CONDITIONS, PACKAGING MATERIAL AND METABISULPHITE TREATMENT ON THE COLOR OF DEHYDRATED GREEN BELL PEPPERS (CAPSICUM ANNUUML.)
Authors: SIGGE G.O. , HANSMANN C.F. , JOUBERT E. 
Published: May 2007

ABSTRACTGreen bell pepper dices were dipped in two metabisulphite solutions, 2400 and 3600 mg. kg‐1, respectively, and dehydrated. The dehydrated peppers were sealed in laminated pouches of different oxygen and moisture transmission rates, and stored in the dark at 0, 10 and 20C for 12 weeks. Color was evaluated by objective color measurement and a sensory panel during storage. The different packaging materials did not significantly influence color retention, while the SO2treatments showed only limited differences in their effect, but storage temperatures significantly affected visual and objective color. The best correlation between visual color evaluation and the objective color measurements, was obtained for the a* (greenness) measurements. Panelists could discriminate between samples stored at 0 and 10C in contrast to a* measurements which did not differ significantly. Calculated hue angles exhibited the highest discriminatory ability of any of the objective color parameters.
IDENTIFICATION OF NONMEAT INGREDIENTS FOR INCREASING FAT HOLDING CAPACITY DURING HEATING OF GROUND BEEF
Authors: ANDERSON E.T. , BERRY B.W. 
Published: May 2007

ABSTRACTEleven starch‐, fiber‐, and protein‐based ingredients were evaluated for their fat holding capacity (FHC) in ground beef during heating. A test for FHC was developed where 20 g samples of 20% fat ground beef containing a 10% (wt/wt) addition of the selected ingredient were heated using low power microwave energy until internal temperatures were ∼90C. Volumes of cooked‐out water and fat were measured. FHC was determined based on the amount of fat released during cooking. High fiber ingredients retained more water and also had the highest FHC. Ground beef mixed with inner pea fiber retained the most fat, while the all‐beef controls retained the least fat. Inner pea fiber appears to be a useful ingredient in the development of food products required to retain maximum amounts of fat during heating.
SENSORY DESCRIPTIVE ANALYSIS AND CORRESPONDENCE ANALYSIS AIDS IN THE CHOOSING OF APPLE GENOTYPES FOR PROCESSED PRODUCTS1
Authors: SANFORD K.A. , MCRAE K.B. , DESLAURIERS M.L.C. , SARSFIELD P. 
Published: May 2007

ABSTRACTA trained sensory panel developed a descriptive vocabulary and procedures to evaluate the fruit of 30 apple genotypes processed as apple pies. The sensory attributes included seven terms to quantify color and appearance, seven for flavor, and eight for texture. A generalized lattice design was used to select subsets of the genotypes for evaluation in the panel sessions. Genotype means were estimated for each descriptive term using Residual Maximum Likelihood (REML), from which sensory profiles were generated. Correspondence analysis was used to define distinct components of the sensory profiles, and then to select genotypes that were similar in sensory properties to the standard industry genotype for pie processing, Northern Spy. Correspondence analysis portrayed the principal associations among the 22 sensory terms and 30 apple genotypes in four dimensions. The combined sensory and statistical techniques revealed that one‐fifth of the apple selections have potential for processed products.