bluuebunny/crossref_metadata_2025_split huggingface dataset:
Changes in Soybean Lipids During Tempeh Fermentationa,b
Authors: WAGENKNECHT A. C. , MATTICK L. R. , LEWIN L. M. , HAND D. B. , STEINKRAUS K. H. 
Published: August 2006

SUMMARYChanges in the lipids of soybeans brought about by Rhizopus orysae during the production of tempeh were studied. The mold possesses strong lipase activity and caused the hydrolysis of over one‐third of the neutral fat of the soybean during the three‐day fermentation. The fatty acid composition of soybean tempeh was compared with that of cooked soybeans by vapor‐phase chromatography of the methylesters. The neutral fat was composed of palmitic, stearic, oleic, linoleic, and linolenic acids, with linoleic acid predominating. These acids were liberated during fermentation in roughly the same proportions found in soybeans after heating 90 min at 100°C. During the most active mold growth, proportionately higher levels of palmitic acid were found, and the level of linoleic acid was somewhat lower. Except for the depletion of some 40% of the linolenic acid in the later stages of the fermentation, there apparently was no preferential utilization of any fatty acid.
Dependency of Almond Preference on Consumer Category and Type of Experimenta
Authors: BAKER G. A. , AMERINE M. A. , KESTER D. E. 
Published: August 2006

SUMMARYThree almond selections with distinct tastes and other characteristics were compared by male and female tasters in different types of experiments. The tasters differed in preferences and in distributions of recorded degrees of liking. Interactions between sex, almond selection, and type of experiment were present and important.
Anthocyanin Pigment in Passion Fruit Rind
Authors: PRUTHI J. S. , SUSHEELA R. , LAL GIRDHARI 
Published: August 2006

SUMMARYDetailed studies were reported on isolation and identification of the pigments naturally occurring in passion fruit rind (Passiflora edulis Sim.) From color tests, distribution number, paper chromatography, sugar residue, and absorption spectra, pelargonidin 3‐diglucoside reported in passion fruit rind is about 1.4 mg of the pigment per 100 g of the fresh material.
Citrus Flavor. Volatile Constituents of the Essential Oil of the Orange (Citrus sinensis)a,b
Authors: BERNHARD RICHARD A. 
Published: August 2006

SUMMARYAnalysis by gas‐liquid chromatography (GLC) of the essential oil from California Valencia oranges revealed over 50 components. A preliminary separation of the intact oil into two major fractions, the terpenes and terpenoids, was made by liquid‐solid chromatographic techniques. Examination of the terpene fraction by GLC revealed 15 constituents, of which a number were tentatively identified. The terpenoid fraction contained some 37 constituents, many of which were tentatively identified. These techniques increased resolution and permitted tentative identification of some 14 compounds not hitherto reported in Valencia orange oil. These compounds arc: 3‐hepten‐l‐ 01; n‐octyl acetate; n‐undecanal; hornyl acetate; isopulegol; n‐decyl acetate; borneol; citronellol; neral; geranyl acetate; α ‐pinene; α ‐phellandrene; γ‐terpinene; and p‐cymene.The constituents were tentatively identified by calculating relative corrected retention volumes and comparing these with values for known compounds. Two stationary liquid phases used yielded data that lend credence to the tentative assignment of identities of the constituents isolated. In addition, infrared examination of some collected fractions made possible partial identification of the compounds.
Factors Affecting the Water Retention of Beef. V. Variation of the Zinc‐Containing Enzymes
Authors: BERMAN MORRIS D. 
Published: August 2006

SUMMARYA comparative study of the lactic dehydrogenase, glutamic dehydrogenase, carbonic anhydrase, zinc, water‐soluble nitrogen, moisture, and protein content of six different muscles from three bovine animals was conducted in an investigation of factors contributing to differences in the ultimate pH values of the muscles. The results indicate that variation was considerable in content of zinc, lactic dehydrogenase, glutamic. dehydrogenase, and carbonic anhydrase. A highly significant direct correlation was found between pH and zinc content, and a highly significant inverse correlation between lactic dehydrogenase and pH. Lactic dehydrogenase significantly correlated with soluble nitrogen content. No relation was found between glutamic dehydrogenase, carbonic anhydrase, and pH.
Oxidative Damage to Amino acids, peptides, and proteins by Radiationa
Authors: AMBE K. S. , TAPPEL A. L. 
Published: August 2006

SUMMARYOxidative damage to amino acids, peptides and proteins by radiation was measured as total peroxides and thiobarbituric acid reactants. Two types of thiobarbituric acid reactants were formed in low yields.
Cellulose Crystallinity and the Reconstitution of Dehydrated Carrots
Authors: STERLING CLARENCE , SHIMAZU FUMINAGA 
Published: August 2006

SUMMARYBlanched and unblanched dice of carrot phloem were dehydrated at two different rates and stored for periods up to 6 months. The rehydrated volume was always greater for blanched dice than for unblanched. In all samples, the rehydrated volume decreased as a result of storage. No consistent differences among samples could be attributed to differences in rate of dehydration. Cellulose, extracted from the dice, was examined for crystalline content by water‐vapor sorption, X‐ray diffraction, iodine adsorption, enzymatic digestibility, and density methods. All methods agreed in showing a higher crystallinity in unblanched than in blanched samples, a continual increase in crystallinity in all samples as storage time increased, and no notable differences in crystallinity as a result of different dehydration rates.
Nutritive Value of Central American Beans. IV. The Essential Amino Acid Content of Samples of Black Beans, Red Beans, Rice Beans, and Cowpeas of Guatemalaa
Authors: BRESSANI R. , ELIAS L. G. , NAVARRETE D. A. 
Published: August 2006

SUMMARYThe rice bean (Phaseolus calcaratus), cowpea (Vigna sinensis), red bean, and three black bean (Phaseolus vulgaris) samples grown in Guatemala, were found to be fairly similar in chemical composition. Average percentage values were: moisture 14.5, protein 22.3, ether extract 1.3, ash 3.5, crude fiber 6.0, and carbohydrate 52.4. The range in amino acid content, expressed as mg of amino acid per gram of nitrogen, was: arginine 356‐528, histidine 159‐232, isoleucine 143‐339, leucine 189‐260, lysine 322‐544, total sulfur‐containing amino acids 80‐94, phenylalanine plus tyrosine 362‐471, tryptophan 52‐73, threonine 215‐348, and valine 191‐383. The cowpea sample was higher in lysine; the rice bean and red bean samples were higher in tryptophan. The isoleucine and valine contents were lower, and the leucine higher, in the red beans than in the other samples. When compared with the amino acid pattern of the FAO Reference Protein, methionine plus cystine was the most‐limiting amino acid, and leucine and tryptophan respectively the second‐ and third‐most limiting. All the samples contained high amounts of lysine, making beans a good source of this amino acid.
Volatile Flavor of Sauerkraut.a,b Gas Chromatographic Identification of a Volatile Acidic Off‐Odor
Authors: VORBECK MARIE L. , MATTICK LEONARD R. , LEE FRANK A. , PEDERSON CARL S. 
Published: August 2006

SUMMARYA method is presented for gas chromatographic identification of the chain length and structure of methyl esters of lower‐molecular‐weight fatty acids. The chemical identity of the “cheese‐like” off‐odor of sauerkraut was established. Abnormally high concentrations of n‐propionic, n‐butyric, and n‐caproic acids were found in samples of kraut that had been graded low because of this off‐odor defect. A very poor sample that had been discarded, contained isobu‐tyric and isovaleric acids in addition to n‐propionic, n‐butyric, n‐valeric, and n‐caproic acids. In this sample, n‐butyric acid was found in the largest concentration—103 ppm.
An Investigation of Varietal Differences in the Iodine‐Binding Capacities of Crystalline Rice Amylosesa
Authors: PHILLIPS ALLEN T. , WILLIAMS VIRGINIA R. 
Published: August 2006

SUMMARYPurified amyloses have been obtained from four widely different varieties of rice by alcohol fractionation of the corresponding starch. Each variety of amylose was found to bind 18.9 mg of iodine per 100 mg of amylose on the basis of solvent‐free carbohydrate. Viscosity measurements in potassium hydroxide solutions have made possible the calculation of the viscosity‐average molecular weights. These molecular weights were found to be: Century Patna 231, 100,000; Caloro, 140,000; Rexoro, 325,000; and Zenith, 310,000. Beta‐amylase action on Century Patna and Rexoro amyloses indicated that the structures of both were similar.
Volatile Organic Acids in Pre‐ferments for Bread
Authors: HUNTER IRVING R. , NG HAWKINS , PENCE JAMES W. 
Published: August 2006

SUMMARYAn ionization‐detector gas chromatographic unit was used to analyze the acids extracted from a pre‐ferment typical of those used in commercial bread‐making. At least 45 acids were separated as esters on a column containing an adipate polyester of diethylene glycol. Seventeen of the monocarboxylic acids were identified by relative retention times in free acid form. Their identities were confirmed by preparing and separating their esters directly by flash exchange gas chromatography. The acids thus identified are: formic, acetic, propionic, isobutyric, butyric, isovaleric, valeric, crotonic, isocaproic, caproic, heptylic, caprylic, pelargonic, capric, lauric, myristic, and palmitic.
Effect of Temperature and Holding Period on Some Physical and Chemical Characteristics of Lemon Fruitsa
Authors: EAKS IRVING L. 
Published: August 2006

SUMMARYChanges were followed in fresh weight, juice content, soluble solids, total acidity, and ascorbic acid of lemon fruits during 4, 8, and 12 weeks at 4, 13, and 24°C and after 3 and 14 days at 24°C following 4, 8, and 12 weeks at 4 and 13°C. Juice content, soluble solids, and total acidity increased during storage. The increase was greatest for fruit held at 24°C and least for fruit held at 4°C. Upon transfer to 24°C from 4 and 13°C, all three constituents increased. Changes in ascorbic acid in the lemon fruit do not appear related to the mechanism of chilling injury, but the losses observed in chilled fruit when transferred to 24°C were secondary, probably associated with symptom development.
Inhibition of the Denaturation by Salt of Myosin in Baltic Herring
Authors: LINKO R. R. , NIKKILÄ O. E. 
Published: August 2006

SUMMARYSolubility measurements have shown that the “myosin” of Baltic herring is denatured rapidly in situ even in a 2% sodium chloride solution at 0°C. This denaturation is inhibited by various alkali phosphates and citrate. A higher concentration of sodium chloride requires a higher concentration of phosphate to prevent denaturation by the former. This action of alkali phosphates varies with the pH of the solution, probably as a consequence of changes in the net charge of the proteins and in the dissociation of the phosphates. Possible mechanisms of the inhibiting effect of the phosphates and citrates on the denaturation by sodium chloride are discussed.
Evidence for Heat Injury in Enteroccoccia
Authors: GREENBERG RICHARD A. , SILLIKER JOHN H. 
Published: August 2006

SUMMARYThe death rates of stationary‐phase brain heart infusion‐broth cultures of S. faecium and S. faecalis were independent of nitrite at 148.5±1.5°F, but were accelerated at 155±1.5°F and 158.5±1.5°F. Ascorbic acid added to the culture at the time of heating reversed the nitrite effect. Evidence was obtained for thermal injury of enterococci surviving thermal processing in a cured‐meat product. One half of the pack received a slightly longer process at 159°F than did the other. The enterococci surviving the lesser schedule eventually multiplied in the product, whereas those still viable after the lengthier process died out during storage at 50°F.
An All‐glass Laboratory Apparatus for Concentrating Volatile Compounds from Dilute Aqueous Solutions
Authors: WEURMAN C. 
Published: August 2006

SUMMARYAn all‐glass apparatus for the concentration of volatile compounds from dilute aqueous solutions on a laboratory scale is described. 3–6 L of solutions are stripped in 1 hr under reduced pressure at temperatures at or below 37°C, and concentration increases of over 10 times are obtained in a single pass. A scale drawing of the apparatus and some examples of its operation are given.
Ascorbic Acid Oxidation and Lipid Peroxidation in Milk
Authors: SMITH GRAFTON J. , DUNKLEY W. L. 
Published: August 2006

SUMMARYAscorbic acid oxidation was studied in relation to the natural copper level and to lipid peroxidation in milks produced by cows receiving alfalfa bay or pasture. Correlations were highly significant (r = 0.79**) between ascorbic acid oxidation rate and natural copper for both alfalfa and pasture milks. The correlation between lipid peroxidation (by the TBA test) and ascorbic acid oxidation rate was very highly significant (r = 0.87***) in alfalfa milks but nonsignificant in pasture milks.Some postulated mechanisms for the action of copper and ascorbic acid in producing oxidized flavor were studied. The results do not support the theories of the role of the ascorbic acid radical, or of hydrogen peroxide, in the initiation of oxidized flavor.The kinetics of ascorbic acid oxidation by light, hydrogen peroxide, and ascorbic acid oxidase were examined. Zero‐order kinetics was found for light, and first‐order for the other agents.
Some Properties of the Fibrillar Proteins of Normal and Watery Pork Muscle
Authors: BENDALL J. R. , WISMER‐PEDERSEN J. 
Published: August 2006

SUMMARYIt is shown that the washed muscle fibrils obtained from watery pork have a lower water retention at low ionic strength, and much lower extract‐ability at high ionic strength, than the fibrils from normal pork. These changes are accompanied by a gain of protein by the washed watery fibrils, and this protein originates from the soluble sarcoplasmic proteins. All the changes, including the characteristic gain of protein, can be artificially induced in normal meat by allowing it to pass into rigor at 37° C. The isoelectric region, or region of minimum swelling of watery fibrils, whether washed or unwashed, is similar to or slightly lower than that of normal fibrils. There is a broad isoelectric zone in both cases, extending from ∼pH 5 to ∼5.70. On the other hand, the IP of fully coagulated fibrils lies between 5.6 and 6.1. Washed and unwashed fibrils of watery meat show about the same degree of swelling at all pH values. Normal fibrils, however, show a higher water retention in the unwashed state than the washed. This effect is not due to the Mg or Ca ions included in the unwashed samples, but may result from interaction between the sarcoplasmic and fibrillar proteins. In the unwashed state, the swelling of normal fibrils is nearly double that of the watery fibrils at all pH values.It is shown that the rise of pH in intact carcasses of watery meat as they cooled from 37 to 10° C was probably due to the effect of temperature on the pK of ionizable groups of the proteins and buffering substances. It can be reproduced artificially and reversibly in native and coagulated minced meat, merely by raising or lowering the temperature. The titration curves of watery fibrils show similar titration constants (pK') to those of normal fibrils, but a loss of ratable groups. Heat coagulation, on the other hand, results not only in a bigger loss of titratable groups but in a much larger shift in the titration constants. These results can be interpreted to show that the fibrillar proteins of the watery fibrils are not denatured or aggregated in the usual sense, but are probably covered by a layer of denatured sarcoplasmic protein that is firmly‐bound to the surface of the myofilaments.
Studies on the Volatile Components of Different Varieties of Cocoa Beans
Authors: BAILEY S. D. , MITCHELL D. G. , BAZINET M. L. , WEURMAN C. 
Published: August 2006

SUMMARYVolatile compounds in the aroma of five varieties of roasted and unroasted (raw) cocoa beans have been identified by mass spectral analysis and gas chromatography. The five common varieties selected for this study all contain the following compounds usually in this order of abundance: isovaleraldehyde, isobutyraldehyde, propionaldehyde, methyl alcohol, acetaldehyde, methyl acetate, n‐butyraldehyde, and diacetyl. An additional eight compounds appear in smaller amounts. As evidenced by gas chromatographic analysis, the raw bean aroma contains the same components but in lower concentrations. The principal differences between varieties are shown to be due to the ratios of these compounds rather than new compounds. The effect of roasting period on the concentration of four aldehydes in the aroma of the ground bean is shown.
Determination of Odor Difference Thresholds
Authors: STONE H. , OUGH C. S. , PANGBORN R. M. 
Published: August 2006

SUMMARYAn olfactometer described previously was modified and used to determine odor‐difference thresholds for 48 subjects at 4 levels of 2‐heptanone. The apparatus was found to give rapid and reproducible threshold measurements. Difference thresholds were found to follow the Weber law. A Weber fraction of 0.23 mg/min/deviate was determined for 2‐heptanone. The absolute threshold was found to be 8.97 × 10−4 mg of 2‐heptanone/L air.
All‐Vegetable Protein Mixtures for Human Feeding. VIII. Biological Testing of INCAP Vegetable Mixture Nine in Ratsa,b
Authors: BRESSANI R. , ELÍAS L. G. , SCRIMSHAW N. S. 
Published: August 2006

SUMMARYThe nutritive value of INCAP Vegetable Mixture 9 in young and protein‐depleted adult rats was studied. This mixture contains 28% lime‐treated corn, 28% sorghum grain, 38% cottonseed flour, 3% kikuyu leaf meal, and 3% torula yeast. When Mixture 9, skim milk, casein, or meat flour was fed combined with different amounts of starch to give a range of dietary protein levels, the nutritive value of the vegetable mixture for rats compared favorably with that of animal proteins at the higher levels of protein intake. Both young growing rats and protein‐depleted rats were used. The growth response was generally less to the vegetable mixture at low protein levels than when animal proteins were fed at the same dietary level, presumably because of a lysine deficiency also observed in previous chick trials.When the corn and sorghum combination was replaced in the mixture by processed corn, sorghum, rice, whole wheat, or oats, no significant changes were noted in the nutritive value. Furthermore, roasting, boiling, and lime‐treating corn and sorghum did not affect the nutritive value of the mixture.
Effect of Processing Temperature on Pigments and Color of Spinacha
Authors: TAN C. T. , FRANCIS F. J. 
Published: August 2006

SUMMARYA method was developed for estimation of chlorophylls a and h, pheophytins a and h, lutein, and carotene in processed spinach. The method, developed primarily for calorimetric studies, involves extraction of the spinach with acetone and chromatographic separation on a sugar‐starch (70:30) column. Equations were developed for spectrophotometric estimation of the amount of each pigment in the eluate from the column. The method gave recovery values of 95–98% for a wide range of pigment mixtures, and a coefficient of variation of approximately 1.5% for reproducibility on the same extract.Fresh spinach was blanched, pureed, packed in glass thermal‐death‐time tubes and processed in an oil bath at 240, 250, 260, 270, and 280°F for a process value equal to Fo 4.9. Color measurements indicated a difference of 4.1 units between the controls and the samples processed at 280°F, and 11.6 units between the controls and the samples processed at 240°F. The pigment changes indicated a progressively smaller change in chlorophylls a and h to pheophytins a and h as the processing temperature was raised. Chlorophyll a was degraded more rapidly than chlorophyll b, and the ratio of the two changed from 1.55 for the samples processed at 280°F, to 0.92 for the samples at 240°F. Some degradation of lutein was observed, particularly at the lower processing temperatures, whereas carotene was unchanged. The pigment‐free tissues also showed more change in color at the lower temperatures, but the contribution of the pigment‐free tissues and the degradation of lutein to the over‐all color change was very small. The major reasons for the change in color of the spinach puree upon processing were, first, the degradation of chlorophyll a to pheophytin a, and second, the degradation of chlorophyll b to pheophytin b.
Enzymatic Degradation of Collagena
Authors: HINRICHS J. R. , WHITAKER J. R. 
Published: August 2006

SUMMARYFiein cannot hydrolyze native collagen. Collagen can he degraded by this enzyme only after it has been denatured by heat, low pH, or high salt concentrations. This appears to he true also for the action of bromelain, papain, and trypsin on collagen.
Studies on the Kinetics of Lipoxidase Inactivation Using Thermal and Ionizing Energya
Authors: FARKAS DANIEL F. , GOLDBLITH S. A. 
Published: August 2006

SUMMARYLipoxidase demonstrated a typical protein inactivation response to heat as a function of pH when heated at 65°C and 0.1 molar buffer. The enzyme was found to be very sensitive to ionizing energy when irradiated in pH 7 buffer. This sensitivity was shown by a relatively low D, value (9 × 104 rad) and a rapid loss of enzyme activity during post‐irradiation storage. The results of combined treatment of the enzyme, in buffer, by heat and radiation showed that treatment order was important. Heating prior to irradiation produced inactivation proportional to the sum of the separate treatments, whereas the reverse order produced inactivation greater than that calculated from the effect of each treatment. This is in agreement with the above, where post‐irradiation storage at 0°C may be likened to a mild heat treatment. Addition of 20% pea solids to a. buffered solution of the enzyme afforded a six to ten fold protection with respect to inactivation by heat, and a seventy fold protection against inactivation by ionizing radiation. Combined heat and irradiation treatment of soybean lipoxidase, in the presence of 20% pea solids, showed that, in contrast to the results obtained in buffer, heat prior to irradiation produced greater enzyme inactivation than the reverse order of application of the two types of energy.
Stability of Spinach Catalase.
Authors: SAPERS G. M. , NICKERSON J. T. R. 
Published: August 2006

SUMMARYSome of the variables influencing the stability of purified and unpurified spinach catalase during storage were evaluated in model systems. A purified preparation of spinach catalase was obtained from spinach leaves by comminution and extraction with phosphate buffer and extraction with n‐butanol, NH4)2SO4 precipitation, (NH4)2SO4 fractionation, dialysis, and lyophilization. The preparation had a Kat.‐f. of 3300 at pH 7.0. The stability of the enzyme in storage was influenced primarily by storage temperature, the pH of catalase solutions, and the activity of microorganisms. The enzyme concentration had a relatively minor effect on catalase stability. The stability of spinach catalase during storage was not influenced by the presence of NaCl, sucrose, starch, and denatured catalase in catalase solutions; the atmospheric pressure under which solutions were stored: or differences in freezing rates.