bluuebunny/crossref_metadata_2025_split huggingface dataset:
Tomato Seed Protein Concentrates: Effects of Methods of Recovery Upon Yield and Compositional Characteristics
Authors: LATLIEF SARA J. , KNORR DIETRICH 
Published: August 2006

ABSTRACTTomato seed protein concentrates (TSPC) were recovered from ground tomato seeds using alkaline extraction and three different protein coagulants (citric acid, citric acid/hydrochloric acid mixture or hydrochloric acid) at three coagulation temperatures (25°C 60°C or 95°C). The effect of this 3 × 3 protein recovery matrix on protein yield and composition of the freeze‐dried TSPC was studied. No significant effect of protein coagulants on protein yield (TCA/heat coaguable protein) was found but it was significantly higher with samples coagulated at 25°C than when heat coagulation was applied. Coagulation procedures at room temperature resulted in lower moisture, crude fat and ash concentration than heat coagulated samples. Lowry protein content of TSPC was not significantly affected by recovery methods but crude protein content after coagulation with citric acid resulted in significantly higher values of the samples coagulated at 25°C than those at 95°C.
Broccoli Storage: Effect of N6‐benzyladenine, Packaging, and Icing on Color of Fresh Broccoli
Authors: FELT R. L SHEW , BATAL K. M. , HEATON E. K. 
Published: August 2006

ABSTRACTBroccoli plants and heads were treated with N6‐benzyladenine (BA) as either a preharvest spray (25 or 50 ppm) or a postharvest dip (25 or 50 ppm) with 0.1% Tween 20. BA‐treated and untreated samples were stored at 0–l°C for 10 wk using one of three storage methods ‐ control, icing, or packaging. Subjective color evaluation was the most sensitive measure of color changes during storage. Chlorophyll concentration was a better objective measurement of color changes than instrumental color values. Acceptable broccoli color was noted in iced and packaged samples at 10 wk of storage. Preharvest treatment with BA (25 ppm) resulted in the best color retention in iced and packed samples. Use of a yellowing‐resistant variety and storage treatments (icing and packaging) were the most important factors in improved shelf‐life.
Physical, Chemical, Nutritional and Sensory Properties of Corn‐Based Fortified Food Products
Authors: TONELLA MARIA LUZ , SANCHEZ MANUEL , SALAZAR MARIA GUADALUPE 
Published: August 2006

ABSTRACTProduct formulations and processing methods were developed using seven corn‐based flours. They were fortified with various levels of sesame, chickpea, soybeans, powdered egg, nonfat dry milk, lysine, and methionine. Products were formulated to provide as closely as possible the FAO requirements for essential amino acids and to have acceptable physical, chemical, nutritional, sensory properties and cost. The overall nutritional value was increased at least by 92% as compared to similar existing products. There were no obvious differences in physical properties of the fortified flours and products as compared to commercial counterparts. The protein cost of the fortified products was less than that of food from animal sources; the PER values being the same or higher.
Water Activity and Freezing Point Depression of Aqueous Solutions and Liquid Foods
Authors: LERICI C. R. , PIVA M. , ROSA M. DALLA 
Published: August 2006

ABSTRACTWater activity (aw) of binary aqueous solutions and liquid foods (skim milk, coffee beverages, peach and tomato juices) at different total solids concentration (by wt).was evaluated, measuring freezing point depression (FPD). The calculated values differed from those obtained by electric hygrometer by less than 0.01 a, units. Water activity was also evaluated in model systems containing ethanol, for which awdetermination by conventional electric hygrometer is not possible.
Development of a Rat Model to Test the Nutritional Equivalency of Traditional vs Fabricated Foods: Cheddar Cheese vs Fabricated Cheddar Cheese
Authors: KOTULA KATHRYN T. , NIKAZY JUDITH N. , MCGINNIS NADINE , BRIGGS GEORGE M. 
Published: August 2006

ABSTRACTBased on the Food & Drug Administration's proposed 1978 standards for “nutritional equivalency,” we have developed a biological assay designed to test the “nutritional equivalency” of traditional vs fabricated foods using cheddar cheese and fabricated cheddar cheese as examples. Diets were formulated that lacked the FDA proposed vitamin and mineral requirements (riboflavin, vitamins B‐12 and A, calcium, phosphorus, zinc) for cheese substitutes. By adding traditional or fabricated cheddar cheese to such diets, we were able to compare the overall presence and bioavailability of the vitamins/minerals required for nutritional equivalency. Throughout the 28 day test, the fabricated cheddar cheese did not support the growth of male Sprague‐Dawley rats as well as cheddar cheese did.
Essential Elements in Oysters (Caassostrea virginica) as Affected By Processing Method
Authors: LOPEZ ANTHONY , WARD D. R. , WILLIAMS H. L. 
Published: August 2006

ABSTRACTThe purpose of this work was to evaluate the effect of three processing methods currently used in the commercial processing of oysters on the concentration of 15 essential elements in oysters. The processing methods evaluated were: traditional hand shucking, steam tunnel, and retorting. Significant differences were observed in the retention of some of the essential elements as the result of processing.
Effects of Reduced Salt (NaCI) Levels on Sensory and Instrumental Evaluation of Frankfurters
Authors: SOFOS JOHN N. 
Published: August 2006

ABSTRACTFrankfurters were manufactured with beef‐pork mixtures using commercial procedures and varying levels (2.5%, 2.0%, 1.5%, 1.0%) of two types of NaCl (granulated, flake). Parameters investigated were sensory color, texture, flavor and overall acceptability, and instrumental texture and color during storage at 8°C. Sensory scores for color were acceptable and similar among treatments with varying salt levels, except for products with 1.0% salt. As emulsion stability decreased, however, frankfurter skin color became darker. In general, a reduction in salt by more than 20% (<2.0% salt) resulted in frankfurters of softer and less firm texture. Scores for flavor and overall acceptability were lower (P<0.05) for frankfurters with 1.5% or 1.0% vs 2.5% salt and deteriorated with increasing storage for all salt treatments. Flavor deterioration with storage was more pronounced in products with reduced salt levels (1.5% and 1.0%).
Composition of Broiler Meat as Influenced by Cooking Methods and Coating
Authors: PROCTOR V. A. , CUNNINGHAM F. E. 
Published: August 2006

ABSTRACTBroiler meat was cooked, by five different cooking methods and analyzed. Cooking methods affected cooking losses as follows: baked < broiled < microwave heated < panfried < pressurized deepfat fried. A coating greatly reduced moisture loss. Protein was highest in breasts, in coated rather than uncoated meat, and in parts microwave heated, deepfat fried and panfried. Crude fat was higher in uncoated thigh meat, cooked by deepfat frying, but the differences in cooking methods were not significant. Higher concentrations of minerals, where significant differences were found, were in poultry after being microwave heated and in uncoated rather than coated meat. Those minerals that were affected by cooking methods on an‘as is’basis included Fe, Mg, Na, and Zn and Fe on a dry weight basis. Those not affected included Ca, P, K, S, Cu, and Mn.
An Approach to Safe Microwave Cooking of Pork Roasts Containing Trichinella spiralis
Authors: ZIMMERMANN W. J. 
Published: August 2006

ABSTRACTPork roasts, obtained from pigs experimentally infected with Trichinella spiralis, were cooked at 50% power in four microwave ovens. The attainment of consistently well done roasts is the primary requisite for development of safe cooking methods. Recommendations for cooking of trichinous pork roasts, with adequate margins of safety, are made for each oven.
Comparative Studies on the α and α‐Phosvitin from Hen's Egg Yolk
Authors: ITOH TAKATOSHI , ABE YUTAKA , ADACHI SUSUMU 
Published: August 2006

ABSTRACTPhysico‐chemical properties of α and β‐phosvitin were compared. Considerable difference was observed in amino acid composition. Higher concentrations of carbohydrates were found in the β‐component than in α. The α‐phosvitin was more precipitable with lo‐15 mM Ca ion than β. Phosvitin was so heat resistant that no change was observed on electropherogram by heating below 100°C for 10 min, and no coagulation occurred up to 140°C. About 12% of the phosphorus was liberated from whole phosvitin by heating at 140°C for 10 min. All preparations of phosvitin isolated from six individual eggs and mixed yolk of 57 eggs contained the two components.
Nutrient Composition of Fresh Retail Pork
Authors: MOSS M. , HOLDEN J. M. , ONO K. , CROSS R. , SLOVER H. , BERRY B. , LANZA E. , THOMPSON R. , WOLF W. , VANDERSLICE J. , JOHNSON H. , STEWART K. 
Published: August 2006

ABSTRACTThe nutrient composition of fresh pork was studied in samples from 71 carcasses. On separable lean, nutrient composition was determined for 7 raw retail cuts from one side of each of 11 carcasses, and nutrient retention was determined on the 7 matching cuts from the other side that had been cooked by common household methods. Loins from 60 additional carcasses were analyzed to determine whether USDA grades 1, 2, and 3 and region of production affected nutrient composition. The data indicated that variation in nutrient composition of pork is more dependent on the retail cut within the carcass than either the grade or the region of production of the carcass. Cooking method significantly affected retention of most of the nutrients analyzed.
Evaluation of TBA Methods for Determination of Lipid Oxidation in Red Meat from Four Species
Authors: WILLIAMS J. C. , FIELD R. A. , MILLER G. J. , WELKE R. A. 
Published: August 2006

ABSTRACTFour methods of TBA analysis were used to study lipid oxidation in cooked longissimus and biceps femoris muscle from 10 antelope, deer, elk and beef animals. Pigment characteristics and total lipid were also evaluated to determine their effect on lipid oxidation. Differences (P < 0.05) existed among species for all TBA methods studied. Differences in pigmentation, percent lipid and phospholipids existed (P < 0.05) among methods of TBA analysis and among species. No one factor was consistently correlated with degree of lipid oxidation for any of the methods or species studied. Beef tended to be higher in percent fat and lower in total pigment and percent hemoglobin than tissue from the other species. Beef also tended to produce TBA numbers which were higher than those from antelope, deer or elk.
Thermal Conductivity of Frozen Beef Liver
Authors: BARRERA M. , ZARITZKY N. E. 
Published: August 2006

ABSTRACTThe thermal conductivity of frozen beef liver has been determined, using a transient method. Since phase change in liver takes place within a wide temperature range, there are limitations in the application of the probe method which has been developed for a system without phase change. For that reason, the experiments have been performed setting limited values for the operational parameters (maximum heating power and measurement time range) in order to minimize errors of measurements. Thermal conductivity data were expressed as a function of temperature and a mathematical model based on Maxwell Eucken's equation has been included for the interpretation of the results.
Interrelationship Between Water Activity, Temperature and 5.5 Percent Oxygen on Growth and Enterotoxin A Secretion by Staphylococcus aureus in Precooked Bacon
Authors: SILVERMAN G. J. , MUNSEY D. T. , LEE C. , EBERT E. 
Published: August 2006

ABSTRACTThe limiting water activity (aw) for the growth of S. aureus A‐100 sealed in cans at an oxygen concentration of 5.5% was 0.87 at 37°C and 0.91% at 20°C, values intermediate to those obtained previously for aerobic and anaerobic storage. Maximum populations attained at 37°C and 20°C were equal and once achieved population levels declined more slowly at 20°C than at 37°C. Enterotoxin A production was detected for population levels exceeding 106 CFU/g bacon and were 100 ng/g bacon at 37°C and 16 ng/g bacon at 20°C. It is suggested that while temperature and oxygen are important considerations, aw, being the main parameter in controlling microbial growth, should be measured directly rather than depending on indirect measurements such as the moisture‐salt ratio.
Effects of Gamma‐Irradiation on Flatulence‐Causing Oligosaccharides in Green Gram (Phaseolus Areus)
Authors: RAO V. S. , VAKIL U. K. 
Published: August 2006

ABSTRACTEffects of gamma‐irradiation (l–10 kGy) on flatulence‐causing oligosaccharides of green gram were investigated. Irradiation at 2.5 kGy of hydrated seeds caused nearly 20% loss in their total content; but, 50% each of stachyose and raffinose, the two most gas‐forming sugars, was reduced. However, oligosaccharides disappeared completely from germinated (48 hr) seeds, irradiated at 2.5–10 kGy; though α‐galactosidase activity was not changed. When irradiated green gram flour was subjected to enzymic hydrolysis, significantly more reducing sugars were liberated. Quantitative analysis of the breakdown products of raffinose also suggested that radiation treatment stimulated the glycosidic cleavage of higher sugar molecules to simpler, easily digestible sugars. Thus radiation treatment of green gram is effective for elimination of oligosaccharides during germination.
Effects of Germination on Proteins, Raffinose Oligosaccharides, and Antinutritional Factors in the Great Northern Beans (Phaseolus vulgaris L.)
Authors: SATHE S. K. , DESHPANDE S. S. , REDDY N. R. , GOLL D. E. , SALUNKHE D. K. 
Published: August 2006

ABSTRACTDuring 5 day germination, the major reserve proteins of the Great Northern bean (Phaseolus vulgaris L.) were substantially hydrolyzed. In vitro trypsin digestion of the extracted proteins up to 4 hr at 37°C indicated that the major storage proteins in germinated and the ungerminated seeds, although substantially hydrolyzed, could not be completely degraded. In vitro susceptibility of the extracted proteins was improved on moist heat treatment (97°C, 30 min). A substantial increase in soluble essential amino acids occurred during germination. Highest decrease in stachyose + raffimose (76.40%) was observed at the end of the third day of germination. Trypsin, chymotrypsin, and α‐amylase inhibitory activities and phytic acid were reduced respectively by 62.9, 73.4, 67.1, and 57.8% after 5 days of germination.
Study on the Complementation of Two Proteins of Low Quality: Black Bean (Phaseolus vulgaris) and Sesame (Sesamun incdicum L.).
Authors: NIELSEN BEATRIZ , HEVIA PATRICIO , BRITO ODOARDO 
Published: August 2006

ABSTRACTIn order to determine the complementary potential of black bean and sesame proteins, female rats were fed diets with 10% protein from black bean, sesame or combinations of these. Data showed that diets with these proteins combined had better quality than either protein alone. Maximum protein quality was observed when the two protein sources were mixed in a 1:l (w/w) ratio. This mixturn had PER and NPR values 2 and 5 times higher, respectively, than those of the black bean protein alone and 61 and 71% of the values of PER and NPR, respectively, obtained with a casein diet. Also, there was no alteration of serum or liver lipids.
Biological and Biochemical Variables Affecting the Relative Values for Growth and Feed Efficiency of Rats Fed Yogurt or Milk
Authors: HITCHINS A. D. , DONOUGH F. E. MC , WONG N. P. , HARGROVE R. E. 
Published: August 2006

ABSTRACTStimulation of weanling rat growth by yogurt and related fermented milks was associated with increased feed efficiency (FE) and increased consumption (C). During the 4‐wk bioassay the importance of FE in growth stimulation decreased relative to C. The degree of stimulation depended inversely on the growth performance of the control rats. Stimulation was unrelated to the final pH, lactose content, or bacterial lactase content, but was related to the bacterial content. Lactobaciks buIgaricus could be omitted from the yogurt fermentation or replaced by other bacteria without reducing stimulation. Lactase pretreatment of the control milk improved growth performance.
Two Dimensional Heat Conduction in Food Undergoing Freezing: Development of Computerized Model
Authors: HAYAKAWA KAN‐ICHI , NONINO CARLO , SUCCAR JORGE , COMINI GIANNI , GIUDICE S. DEL 
Published: August 2006

ABSTRACTA model was developed to simulate two dimensional heat conduction in anisotropic food which was undergoing a freezing process. This model utilized a well verified transient state heat conduction equation. We assumed convective and radiative heat exchanges as well as moisture loss on the boundary surface of food to develop our model. Empirical formulae, whose applicability was verified, were used to estimate the temperature dependent thermophysical property values of food in the model. Since the model is nonlinear, a computer program package was prepared to solve it numerically by applying a finite element method. Sample application of computerized procedure was presented for simulating rectangular or finitely cylindrical food.
Relationship Between Color Evaluation and Chlorophyllian Pigment Content in Dried Parsley Leaves
Authors: BERSET C. , CANIAUX P. 
Published: August 2006

ABSTRACTTristimulus calorimetry was used as an analytical method for evaluating the color of different dehydrated parsley samples. The trichromatic data were expressed in the two CIE systems: X, Y, Z, and L* a* b*. The hue function tan−1 b*/a* was highly correlated with visual ranking (r =+0.979) and residual chlorophyll content (r =+0.973). Relating X, Y, and 2 to visual score and pigment determination through simple and multiple regressions also demonstrated good correlations, X and Y being preponderant variables. These correlations provide a fast method to measure the degree of chlorophyll degradation and color quality of parsley leaves during drying and storage. Simple linear regression equations were used to estimate the color of 13 samples of fresh parsley, previously dehydrated in a pilot warm air dryer under different conditions.
Physicochemical Characteristics of Dry‐Roasted Navy Bean Flour Fractions
Authors: LEE J. P. , UEBERSAX M. A. , ZABIK M. E. , HOSFIELD G. L. , LUSAS E. W. 
Published: August 2006

ABSTRACTNavy beans (Phaseolus vulgaris) were dry roasted in a particle‐to‐particle heat exchanger, dehulled by air aspiration, pin‐milled and air‐classified to yield whole, hull, high protein, and high starch flour fractions. Proximate analysis, color, ENDF, starch, nitrogen solubility indices, and oligosaccharide contents of these flour fractions were determined. Compositional differences were demonstrated among all flour fractions. Stachyose was the major oligosaccharide in all fractions and was highest in the protein fraction. Substituting 10% bean flours for wheat changed water absorption and dough stability for all fractions. Dry roasted navy bean flour fractions appeared to be suitable ingredients for use in appropriate food systems.
Effect of Temperature and Moisture Content on the Kinetics of Trypsin Inhibitor Activity, Protein in vitro Digestibility and Nitrogen Solubility of Cowpea Flour
Authors: PHILLIPS R. D. , CHHINNAN M. S. , MENDOZA L. G. 
Published: August 2006

ABSTRACTSamples of finely ground cowpea flour containing 7.5%, 19.4% and 25.5% moisture were heated in sealed tubes at 100° 125° and 150°C for periods of 0.5 to 120 min. First order rate constants for losses of trypsin inhibitor activity and nitrogen solubility ranged from 1 × 10−2to 18 min−1and from 4 × 10−2to 8 min−1respectively. In vitro protein digestibility (IVD) increased, then decreased with heating as described by sequential first order kinetics. Rate constants for increase of IVD varied from 0.13 to 12 min−1, while for decrease in IVD the range was 5 × 10−5to 3 × 10−2min−1. Activation energies and relationships between In k and water activity were computed.
N‐Nitrosothiazolidine in Cured Meat Products
Authors: PENSABENE JOHN W. , FIDDLER WALTER 
Published: August 2006

ABSTRACTSince N‐nitrosothiazolidine (NTHZ) formation in cure‐pumped bacon has recently been linked to the heating‐smoking step in bacon processing, a survey of other smoked cured meat products was conducted, Nitrosothiazolidine was detected in 23 of 70 products, other than cure‐pumped bacon, in concentrations ranging from 1.7 ‐19.0 ppb. No correlation of NTHZ values with either residual sodium nitrite or with product type was found.
Kinetic Models for Moisture Dependence of Ascorbic Acid and β‐Carotene Degradation in Dehydrated Sweet Potato
Authors: HARALAMPU STEPHEN G. , KAREL MARCUS 
Published: August 2006

ABSTRACTMathematical models which describe the effect of water activity on the rate of loss of ascorbic acid and β‐carotene in a dehydrated sweet potato system were developed under isothermal storage conditions at 40°C. The p‐carotene model was verified in several batches of sweet potato. It was found that, although the absolute magnitudes of the rates showed differences between batches, the model form remains appropriate for describing the effects of moisture. There fore, the models seem to be general, but model parameters must be identified for each specific system.
Avocado Mesocarp; Browning Potential, Carotenoid Content, Polyphetiol Oxidase, Catalase and Peroxidase Activities: Comparison Between Six Avocado Cultivars
Authors: SHARON‐RABER OSNAT , KAHN VARDA 
Published: August 2006

ABSTRACTEnzymatic activites (polyphenoloxidase, catalase and peroxidase) and carotenoid content were estimated in the yellow portion of the mesocarp of six avocado cultivars differing in their browning potential. The results do not support our assumption of the existence of an inverse relationship between browning potential and carotenoid content in the tissue.
Analysis for Flavor Residuals in the Mouth by Gas Chromatography
Authors: HUSSEIN M. M. , KACHIKIAN R. , PIDEL A. R. 
Published: August 2006

ABSTRACTAnalyses for trace flavorants in the mouth were performed by extraction of aqueous mouth rinses with methylene chloride, concentration of the extract, and gas chromatographic analysis of the concentrate. Trace flavorants were determined after chewing peppermint‐flavored gum and after rinsing with mouthwashes. The durability of several flavorants in the mouth was compared. The data obtained show that flavorants differ in their retainability in the mouth, as judged from the amount of their residuals. Menthol and anethole are retained longer than most common flavorants. Flavor esters are partially hydrolyzed in the mouth to give the corresponding alcohols. Aldehydes are also affected and produce their corresponding alcohols.
Chemical, Physical and Sensory Attributes of Pre‐ and Post‐Chill Processed Hams and Bellies
Authors: ABU‐BAKAR A. , REAGAN J. O. , WYNNE R. L. , DAVIS C. E. , TOWNSEND W. E. , CARPENTER J. A. , CAMPION D. R. 
Published: August 2006

ABSTRACTHams and bellies from 4 control carcasses and 12 conditioned carcasses were evaluated to determine the physical, chemical and sensory characteristics of pre‐ and post‐chill processed hams and bellies. Processing yields, chemical analyses and sensory characteristics of the hams were not significantly affected by processing treatment. Final yields for the control, post‐chill bellies were higher (P < 0.05) than those for pre‐chill bellies. Except for differences in crispness, no differences in sensory attributes were noted for cooked bacon strips. Overall, hams and bellies from conditioned carcasses were comparable to cold processed hams and bellies in each variable evaluated in the study.