bluuebunny/crossref_metadata_2025_split huggingface dataset:
THE IMPACTS OF PRODUCT ACCEPTABILITY, BRAND VALUE AND PRICE ON RESPONSES OF FOODSERVICE PROFESSIONALS TO BULK TURKEY
Authors: MOSKOWITZ HOWARD R. , KRIEGER BERT , BARASH JAMES 
Published: May 2007

ABSTRACTThe objective of the research is to assess the contribution of product itself, brand image, and stated price, respectively, as determiners of purchase intent for foodservice managers and food brokers. The paper presents two sets of results. The first set shows that on a blind basis products differ moderately in perceived quality, but perceived quality may change with branding. The effect of branding is idiosyncratic, varying by product, usage behavior of the panelist, and panelist's job. The second set of results shows that price is far more important than product quality as a determiner of purchase intent, but the interplay of quality, price and purchase intent varies by the nature of the respondent.
QUALITY EVALUATION OF WATERMELON VARIETIES (CITRULLUS VULGARIS S.)
Authors: PARDO I.E. , GÓMEZ R. , TARDÁGUILA J. , AMO M. , VARÓN R. 
Published: May 2007

ABSTRACTThe physical‐chemical quality (pulp firmness, soluble solid content, sucrose, D‐glucose and D‐fructose concentrations and color measured by tristimulus colorimetry) and sensory quality (flavor, texture and color) of thirteen varieties of watermelon were studied. Quantitative differences were established between the varieties as was the relation between the instrumental and sensorial determinations. Thetriploid (3n) varieties, Apirena, AR‐3404 and AR‐3406, and the diploid (2n), Sugar Baby, showed the highest soluble solids and total sugar values, although the first group was preferred by consumers as regards the three attributes studied. Instrumental analysis of color made it possible to separate clearly the varieties.
INFLUENCE OF CHEMICAL TREATMENT ON QUALITY OF CUT APPLE (cv. JONAGORED)
Authors: ROCHA A.M.C.N. , BROCHADO C.M. , MORAIS A.M.M.B. 
Published: May 2007

ABSTRACTThe quality of a new variety of apple, ‘Jonagored’, after peeling and cutting was evaluated during ten days of storage in air at 4C. The objective was to evaluate the shelf‐life of apple cubes by detecting the limiting parameter and to test the influence of different chemical dips on the cut apple quality with the aim of extending shelf‐life. Color, i.e. browning at the cut surface, was found to be the critical quality parameter determining the shelf‐life of the cut apple to less than three days. There were no significant differences between the dip treatments in measurements of CIE values. When apple cubes were treated with ascorbic acid, ascorbic acid plus calcium chloride or ascorbic acid plus calcium chloride and citric acid, the 0.75% ascorbic acid dip was found to be the most effective preservation treatment in terms of reducing color change of the cut surface. Both 0.75% ascorbic acid and 0.75% ascorbic acid plus 0.75% calcium chloride inhibited the loss of firmness of apple cubes. When citric acid was added to the dip treatment, there were color changes similar to those of the control.
THE BACTERIAL FLORA IN BOTTLED NATURAL MINERAL WATER SOLD IN ITALY
Authors: MASSA S. , FANELLI M. , BRIENZA M.T. , SINIGAGLIA M. 
Published: May 2007

ABSTRACTThe heterotrophic plate counts of 31 glass and 40 plastic (PVC) bottled mineral waters were examined and found to be generally low. The bacterial flora, isolated from Plate Count Agar plates, incubated at 37C, was composed of gramnegative, nonfermentative rods, gram‐positive, catalase positive cocci and gram‐positive, regular and irregular rods. Indicator pathogenic bacteria were analyzed both with the standard method and after resuscitation. Neither fecal streptococci nor Pseudomonas aeruginosa were isolated from any of the sample examined; coliform were found with either the standard or resuscitation method, while Staphylococcus aureus was detected only with the resuscitation method. The results obtained indicate the need of using, as routine, the resuscitation treatment to recover the injured indicator or pathogenic organisms.
QUALITY CHANGES IN JICAMA ROOTS STORED AT CHILLING AND NONCHILLING TEMPERATURES
Authors: MERCADO‐SILVA EDMUNDO , CANTWELL MARITA 
Published: May 2007

ABSTRACTMature jicama roots (Pachyrhizus erosus (L.) Urban cv. Agua Dulce) were stored at 5, 10, 13 and 20C for 1, 2 or 3 weeks and then transferred to ambient conditions (18–23C) for 1 week. Storage of roots at 5C and 10C for 2 weeks resulted in chill‐induced decay and loss of intact root firmness. Increased rates of water loss after storage was another indicator of chilling injury; poststorage water loss rates after storage at 5C and 10C were double the rates of roots stored at 13C and 20C. With storage for 2 weeks, the pulp of roots stored at 10C showed brown discolored areas and this was best represented by decreasing L* values. The grey, translucent aspect of the pulp of roots stored at 5C resulted in L* values intermediate between those at 10C and 13C. Force to penetrate the pulp with a 5 mm probe decreased at 10C, but increased at 5C. The distance to rupture point increased at 5C and 10C, indicating loss of crispness. Jicama roots stored at 13C and 20C maintained good external visual quality and a white crisp pulp.
TEXTURAL QUALITY OF GREEN AND WHITE ASPARAGUS
Authors: BROVELLI E.A. , CUPPETT S.L. , UHLINGER R.D. , BRECHT J.K. 
Published: May 2007

ABSTRACTA textural comparison between green and white asparagus was conducted on three cultivars (‘Jersey Gem’, ‘Jersey General’, and ‘Jersey Giant’) harvested during spring and summer of 1990. Spears were analyzed for fibrousness and sensory characteristics at three different sections: tip, middle and base. Fibrousness of both green and white asparagus was greater in the spring. On the other hand, white spears were more fibrous than green ones. Sensory assessment of spear hardness revealed that tip and middle sections of white spears were harder than equivalent sections of green spears. Concurrently, sensory fibrousness was greater in white than in green spears and decreased from tip to base. No measurement of texture was affected by cultivar. Light microscopy did not reveal differences between green and white asparagus. However, regardless of type, the number of lignified tracheal elements within vascular bundles increased basipetally along the stem, explaining the difference among sections of spear.
OPTIMIZING THE DEHYDRATION CONDITIONS OF GREEN BELL PEPPERS (CAPSICUM ANNUUM L.): QUALITY CRITERIA
Authors: SIGGE GUNNAR O. , HANSMANN CHRIS F. , JOUBERT ELIZABETH 
Published: May 2007

ABSTRACTGreen bett pepper (Capsicum annuumL.) dices were dehydrated at different dry bulb air temperatures (55, 60, 65, 70 and 75C) and relative humidities (15, 20, 25, 30, 35 and 40%). Color, L‐ascorbic acid and sugar retention were adversely affected by temperature and RH during dehydration. Loss of color and reduction in L‐ascorbic acid and sugar were more prominent at the higher temperatures (70 and 75C) used. Sugar retention was negatively affected by drying, in that levels decreased, but no distinguishable pattern existed between the drying conditions and sugar retention. Optimum quality (maximum retention of color and L‐ascorbic acid) green peppers were attained at drying conditions of 55 and 60C (15–40% RH) as well as at 65 and 70C (15% RH).
QUALITY CHANGES OF FRESH‐CUT HONEYDEW MELONS DURING CONTROLLED ATMOSPHERE STORAGE
Authors: QI LING , WU TIANZIA , WATADA ALLEY E. 
Published: May 2007

ABSTRACTQuality, physiology, and microbial population were monitored with honeydew cubes held in air or controlled atmosphere (CA) of 2% 02+ 10% CO2 at 5C and 4%02+ 10% CO2 at 10C. The CA was beneficial in maintaining quality of honeydew cubes. Quality deteriorated rapidly with concomitant increase in respiration rate during the latter half of the 6‐day at 10C or 10‐day at 5C shelf‐life. The shear force of samples was maintained by CA at 10C, but the visual quality was poor when that benefit was still noticeable. At 5C, an effect ofCA was not noted because the low temperature did not allow the shear force to decrease. The bacterial population was less on honeydew cubes held in CA than in air. Modified atmosphere with these gas mixtures would be beneficial in maintaining quality and retarding microbial growth on honeydew cubes, but strict temperature control is essential to avoid anaerobic respiration.
INTERSTATE SHIPMENT AND STORAGE OF FRESH MUSCADINE GRAPES
Authors: JAMES JENNYLYND , LAMIKANRA O. , MORRIS J.R. , MAIN G. , WALKER T. , SILVA J. 
Published: May 2007

ABSTRACTMuscadine grapes (Vitis rotundifolia michx.) are highly perishable, with a short harvest season. The objective of this study was to enhance the commercial viability of muscadine grapes by developing harvesting and handling systems through interstate shipment studies, using sulfur dioxide and/or polyethylene overwrap treatments. Cultivars Fry, Summit and Granny Val from Florida, Arkansas and Mississippi, respectively, were shipped from each region to the other in refrigerated trucks for subsequent storage at OC and evaluation at 0, 2, 4 and 6 weeks. Biochemical properties: pH, titratable acidity and degrees Brix, remained fairly constant with time for all cultivars, under all treatments. The cultivar, Granny Val, which was shipped, wrinkled after 2 weeks' storage, but maintained 6 weeks' shelf‐life in the in‐house study. ‘Summit’ shelf‐life was increased to 4 weeks with SO2 treatment at all test sites while ‘Fry’ became bleached by SO2. The shelf‐life of ‘Fry’ was 6 weeks in the in‐house study using
MULTIVARIATE STATISTICAL ANALYSIS OF VOLATILE COMPOUNDS AS A CRITERION FOR SELECTING TECHNOLOGICAL PARAMETERS IN THE OSMOTIC DEHYDRATION OF PINEAPPLE
Authors: PINO JORGE A. , CASTRO DÉBORAH , FITO PEDRO , BARAT JOSÉ , LÓPEZ FERNANDO 
Published: May 2007

ABSTRACTPrincipal component analysis and cluster analysis of volatile compounds were used for selecting technological parameters in the osmotic dehydration of pineapple. Assessment of volatile losses permitted differentiation between samples obtained by different osmotic treatments. Treatments at 30C for 1 h at atmospheric pressure or under vacuum and at 30C or 40C for 1 to 3 h with pulsed vacuum (1 cycle) produce the lowest losses of volatile compounds. Apparently, pulsed vacuum allows higher aromatic volatiles retention than two other pressure modes. It also allows increases in both process temperature and time without an important increase in losses.
INCIDENCE OF MESOPfflLIC ANAEROBIC BACTERIA AND LACTIC ACID BACTERIA ON SLICED BREAD UNDER MODIFIED ATMOSPHERE PACKAGING DURING STORAGE
Authors: RODRIGUEZ VALLE , MEDINA LUIS M. , JORDANO RAFAEL 
Published: May 2007

ABSTRACTA total of 192 samples of sliced bread of different composition, water content and pH were selected to test the efficiency of modified atmospheres packing (MAP) on total mesophilic anaerobic bacteria and lactic acid bacteria (LAB) counts during MAB storage. The addition of calcium propionate and the storage temperature influenced significantly the counts. During most of the storage period at 15–20C, the concentration of O2 was very low and that of CO2 was constant or increased according to the atmosphere used. LAB counts increased in a significant way in the first week under CO2 atmospheres. For the sliced bread, the highest counts were obtained under CO2 atmospheres. In general, we consider that the presence/absence of calcium propionate added had a greater influence than the MAP conditions.
THE INFLUENCE OF POSTHARVEST STORAGE, TEMPERATURE AND DURATION ON QUALITY OF COOKED BROCCOLI FLORETS
Authors: KIDMOSE ULLA , HANSEN MERETE 
Published: May 2007

ABSTRACTFresh broccoli heads (Brassica oleracea L. var, italica) were stored at 1C, 5C or 10C from 0 to 14 days. After this postharvest treatment, heads were cut into florets, which were given a short heat treatment and afterwards stored in plastic bags for a period of 8 days. Storage time and storage temperature before processing affected the texture and color, chlorophyll, vitamin C and β‐carotene of cooked florets. The texture of cooked florets was highly correlated with water loss of the raw heads. Significant correlations were found between yellowness, instrumental color measurements and chlorophyll for cooked broccoli.Vitamin C content was affected significantly by subsequent chill temperature storage of cooked florets, which previously were stored at 5C for a period from 0 to 14 days. After 3 or 8 days of subsequent chill temperature storage of cooked broccoli florets, the vitamin C content seemed to reach almost the same level irrespective of the duration of storage of the raw heads, β‐carotene content of cooked broccoli florets was stable when raw broccoli heads were stored at 1C and 5C, whereas it decreased towards the end of the storage period when the heads were stored at 10C. After cooking, β‐carotene content remained stable during subsequent chill temperature storage.
CHARACTERIZATION OF PAP AD FROM DIFFERENT BLENDS OF CEREALS WITH BLACKGRAM
Authors: BHATTACHARYA SILA , NARASIMHA H.V. 
Published: May 2007

ABSTRACTA traditional oriental snack food, papad, was made from blends of blackgram (Phaseolus mungo) with various cereals (rice, sorghum and wheat flour) at 25 and 40% levels. Papads were made by varying the moisture content of the dough (37.8–41.5%) and the thickness of papad sheet (0.4–0.7 mm). The diametrical expansion, water absorption capacity, oil absorption capacity and overall acceptability score of the papads were determined.Papads made with a blend of rice flour (25%) and blackgram (75%) closely resembled the product made from blackgram alone. The overall acceptability was moderately correlated (r=0.713, p ≤ 0.10) to diametrical expansion and to water absorption capacity (r = 0.874, p ≤ 0.01). A desirable crispy texture in papad can be obtained with a flour having high water absorption values.
PHYSICAL‐CHEMICAL AND SENSORY QUALITY EVALUATION OF POTATO VARIETIES (SOLANUM TUBEROSUM L.)
Authors: PARDO J.E. , ALVARRUIZ A. , PÉREZ J.I. , GÓMEZ R. , VARÓN R. 
Published: May 2007

ABSTRACTSeven table potato varieties were studied for pH, soluble solids content, moisture, firmness, color, external appearance of raw tubers and flavor and texture of the fried and boiled product. Monalisa was the most appreciated variety regarding external appearance, Bartina was preferred for the flavor of the fried product while Victoria and Desiree were the best for flavor and texture of boiled potatoes. The different scores by variety depending on frying or boiling suggest a specific use for each variety. Soluble solids content, pH, and moisture determinations showed minimal differences between varieties. Firmness was highest in the two varieties with the least moisture (Desiree and Victoria) and lowest in varieties with a high degree of moisture (Bartina and Caesar); fresh potato firmness had a positive correlation with these sensorial parameters when the product was boiled. All colorimetric parameters were useful to discriminate red skin from yellow‐white skin varieties.
MULTIVARIATE ANALYSIS FOR CLASSIFICATION OF COMMERCIAL GRAPEFRUIT JUICE PRODUCTS BY VOLATILE CONSTITUTES
Authors: PINO JORGE A. , MARBOT ROLANDO , CHANG LUIS 
Published: May 2007

ABSTRACTIsolation of volatile constituents from fresh and processed grapefruit juice by a simple technique afforded up to 20 components in each juice type. Many of these constituents are known to contribute to grapefruit juice flavor. Multivariate analysis utilizing the concentration data of twelve constituents allowed classification of the juice samples according to processing conditions. The classification corresponded to expected flavor quality.
EFFECT OF FLAXSEED GUM ON QUALITY AND STABILITY OF A MODEL SALAD DRESSING1
Authors: STEWART S. , MAZZA G. 
Published: May 2007

ABSTRACTFlaxseed gum was evaluated for its application as a stabilizer for salad dressing. It was found that for stabilization to occur the concentration of gum had to be higher than 0.45% (w/w). Solvent quality affected the stability of model oil‐in‐water emulsions. Flaxseed gum stabilized emulsions were stable at pHs greater than 2.8. Lower values caused the polysaccharide to have a compact configuration or caused cleavage of the polymer creating instability. Larger mean droplet size and creaming were observed when the pH was too low or the gum concentration was not sufficient for coverage. Salt addition greatly affected the rheological properties of the polysaccharide; however, the electrolyte improved the emulsifying capabilities of the egg yolk protein. Aging weakened the polymer network structure as shown by a decrease in Newtonian viscosity with a corresponding increase in phase angle confirming the transformation to a more fluid system.
EFFECT OF HYDROGEN PEROXIDE ON SOUR CHERRY ANTHOCYANINS
Authors: ÓZKAN MEHMET , YEMENICIOǦLU AHMET , ÇITAK BAHAR , CEMEROǦLU BEKIR 
Published: May 2007

ABSTRACTDegradation of sour cherry anthocyanins was studied at different H2O2 concentrations (0.233‐11.63 mmol.L−1) over the temperature range of 20‐55C. Degradation reaction fitted to a first order kinetic model progressed very rapidly even at low H2O2 concentrations. Thus, the t1/2 values at 20C varied between 111‐20 h in the concentration range of 0.233‐2.327 mmol.L−1 H2O2. The degradation of anthocyanins occurred at a faster rate with increasing temperature at 5.82 and 11.63 mmol.L−1 H2O2 concentrations. Between 25‐55C, activation energies (Ea) were 9.53 and 10.60 kcal.mol−1 for 5.82 and 11.63 mmol.L−1 H2O2 concentrations, respectively. Higher Ea value at 11.63 mmol.L−1 H2O2 concentration indicated that the effect of temperature increased at higher H2O2 concentrations. A quadratic relationship (y = ‐0.0031x2+ 0.0218x + 0.0008, R2= 0.996) was found between the degradation rates at 20C and H2O2 concentrations of 0.233‐2.327 mmol.L−1. According to this equation, k of 1.12 × 10−3 h−1 and t1/2 of 26 days at 20C may be expected at 0.5 ppm (0.0147 mmol.L−1) H2O2 concentration, i.e., the max. allowable H2O2 level by FDA in the finished food packages.
A RESEARCH NOTE: THE ROLE OF PARTICLES IN THE PERCEPTION OF FLAVORS1
Authors: LIU LEI , HAMMOND EARL G. 
Published: May 2007

ABSTRACTOral particles are produced when the tongue is pulled away from the palate and when the lips are parted (Kao et al. 1998). To explore the role of oral particles on flavor perception, experiments were designed to compare the perception of some food flavors under conditions that produce and do not produce oral particles. The minimum perceptible concentrations of 2‐pentanone, 2‐heptanone, and 2‐nonanone were determined when observers held their mouthparts still and when they were allowed to move their lips and tongues. The minimum perceptible concentration with mouthparts still was significantly higher than that with mouthparts moving. Flavor descriptors applied to mixtures of amino acids, salts and flavor potentiators, which were designed to simulate crab flavor, also shifted substantially when tasted with still versus moving mouthparts. The differences observed with still and moving mouthparts support the hypothesis that oral particles strongly influence flavor perception.
CHEMICAL, NUTRITIVE AND SENSORY CHARACTERISTICS OF TOMATOES BEFORE AND AFTER CONVENTIONAL AND MICROWAVE BLANCHING AND DURING FROZEN STORAGE
Authors: BEGUM S. , BREWER M.S. 
Published: May 2007

ABSTRACTThe objective of this study was to evaluate the effects of microwave blanching on chemical, physical and sensory characteristics of tomatoes prior to and after frozen storage. Tomatoes were blanched (4 min) using four treatments: conventional boiling water (BW), steam (ST), microwaved in a glass container (MW), and microwaved in boilable bags (MWB). The lowest moisture content occurred in MW‐blanched tomatoes before (92%) and after (86%) frozen storage. These tomatoes had the highest reduced ascorbic acid (RAA) content and the highest RAA retention (> 23 mg/100 g, >91%) after blanching and after frozen storage. After blanching, MWB‐blanched tomatoes were the lightest, while after frozen storage, ST‐blanched tomatoes were the lightest. BW‐blanched tomatoes had generally higher flavor, texture and appearance scores. This study demonstrated that though visual color and sensory attributes were highest for BW‐blanched tomatoes, MW‐blanched tomatoes retained more nutritive value in the finished product.
PREVENTION OF BROWNING OF POTATO SLICES USING POLYPHENOLOXIDASE INHIBITORS AND ORGANIC ACIDS
Authors: BUTA J.G. , MOLINE H.E. 
Published: May 2007

ABSTRACTBrowning of minimally processed potato slices stored at low temperatures without active modification of the atmosphere in the storage container was inhibited by use of combinations of polyphenoloxidase inhibitors with organic acids. Slices of two cultivars‘Atlantic’and‘Russet Burbank’were dipped in solutions of various combinations of 4‐hexyl resorcinol, N‐acetyl‐cysteine and citric acid. Treated potato slices were kept in storage at 5C without browning or decrease in firmness for up to 21 days. The limiting factor in storage became visible microbial decay. Browning of slices from potatoes stored 1 month longer at 10C was also inhibited, but storage was limited to 14 days because of increased susceptibility to decay and decreased firmness with most treatments. However, no differences were found in inhibition of browning or retention of firmness of slices of the two cultivars after treatment with the combination of 0.25 M citric acid, 0.25 M N‐acetylcysteine and 0.01 M 4‐hexylresorcinol.
SENSORY EVALUATION OF BROILED AND GRILLED BISON PATTIES BY TRAINED PANELISTS1
Authors: McCLENAHAN JAYNE M. , HAMOUZ FAYRENE L. , SETIAWAN BUDI , MARCHELLO MARTIN J. , DRISKELL JUDY A. 
Published: May 2007

ABSTRACTSensory characteristics of broiled and grilled patties from grain‐fed bison were evaluated by a 13‐member trained sensory panel. Ground patties (approximately 113 g, 12.2 cm diameter, 0.9 cm thick) from 6 grinding dates were broiled (260C) or grilled (163C) to 71C internal temperature. Cooking time was significantly shorter (p < 0.0001) for grilled than broiled patties, while cooking yields were similar. Broiled patties were judged to have a more gray than brown surface color, a more red than gray interior color, to be more juicy, and to be more tender than grilled, while their aromatic and flavor intensities were similar.
EFFECTS OF GAMMA IRRADIATION ON ASPECTS OF MILLED RICE (ORYZA SATIVA) END‐USE QUALITY1
Authors: BAO JINSONG , SHU QINGYAO , XIA YINGWU , BERGMAN CHRISTINE , McCLUNG ANNA 
Published: May 2007

ABSTRACTIn China, breeding efforts to create Indica‐type rice cultivars with textural and functional properties similar to Japonica‐type rice have not been successful. An alternative strategy is to develop a processing method to modify the end‐use quality of Indica‐type rice. Milled rice samples with low, intermediate and high apparent amylose content (AAC) were treated with 60Co gamma rays. AAC was impacted only by high doses of gamma rays while gel consistency was significantly increased. Increasing levels of gamma irradiation (GIR) reduced rice flour viscosity and increased the temperature of gelatinization onset. Exposure to gamma rays caused the RVA setback (rice pasting properties) but not the instrumental texture properties of an Indica‐type cultivar to become more like that of the Japonica‐type rice. GIR of milled rice for human consumption would be limited to between 2 and 4 kGy because of its negative effects at higher doses on rice color and aroma. However, that level will destroy insects and some microorganism and change rice of unacceptable quality for some consumers closer to being acceptable and may also broaden the functionality of rice for industrial uses.