bluuebunny/crossref_metadata_2025_split huggingface dataset:
Chlorine Uptake by Chicken Frankfurters Immersed in Chlorinated Water
Authors: TSAI LEE‐SHIN , RANDALL VIRGINIA G. , SCHADE JOHN E. 
Published: August 2006

ABSTRACTChicken frankfurters, with and without the processing casing wrapped on the outside, were immersed in water containing 1.1–11.3 mM hypochlorite for 1, 4 and 24 hr. Casing retarded but did not prevent chlorine uptake which increased with increasing hypochlorite concentration of immersion solution and with increasing immersion time. For frankfurters with casing, the uptake of chlorine by a 45g frankfurter immersed for 1 hr in 2.8 or 11.3 mM hypochlorite solutions was 18 μmoles and 72 μmoles, respectively. Immersed for 24 hr, the uptake was 99 μmoles and 268 μmoles, respectively. The rate of chlorine uptake increased with concentration of chlorine in water but decreased rapidly with time.
Phase Equilibria and Distribution Coefficients of δ‐Lactones in Supercritical Carbon Dioxide
Authors: RIZVI SYED S. H. , YU ZER‐RAN , BHASKAR AJAY , ROSENBERRY LORRAINE 
Published: August 2006

ABSTRACTA static method was used to measure the solubilities and distribution coefficients of δ‐lactones (pure), inherent (natural levels) δ‐lactones of anhydrous milk fat (AMF) and fortified (added) δ‐lactones in AMF in supercritical carbon dioxide (SC‐CO2) at 40°C with pressures of 5–30 MPa. At 40°C distribution coefficients of δ‐lactones increased with pressure and exhibited molecular weight‐dependency. Using experimental data, a mathematical model based on thermodynamic equilibria and material balance was developed and used to predict the distribution of inherent δ‐lactones of AMF in a continuous SC‐CO2 extraction system. At 24.1 MPa/40°C column conditions, AMF was separated into a raffinate and 5 fractions. Predicted δ‐lactones distribution coefficients in the raffinate and extract were in good agreement with experimental data.
Heat Inactivation of Native Plasminogen Activators in Bovine Milk
Authors: LU DONGJIN D. , NIELSEN S. SUZANNE 
Published: August 2006

ABSTRACTInactivation of plasminogen activators appeared to follow first‐order kinetics in the temperature range tested. The Arrhenius plot was linear (correlation coefficient 0.990). The Arrhenius equation for heat inactivation was deduced, from which the rate of inactivation at any temperature in the range 60–140°C could be calculated. The decimal reduction time (D‐value) was 109 min at 70°C and 32 set at 140°C. This indicated that native plasminogen activators in bovine milk are not affected by pasteurization, and to a large extent are not inactivated by UHT dairy processing conditions.
Fractal Analysis to Characterize Ruggedness Changes in Tapped Agglomerated Food Powders
Authors: BARLElTA BLAS J. , BARBOSA‐CÁOVAS GUSTAVO V. 
Published: August 2006

ABSTRACTSamples of commercial instant coffee and instant skim milk were exposed to attrition in a tap density tester. Digital images of the projected outlines of individual particles were obtained and the Fractal dimension of their profiles was computed with three different algorithms. Results show that the mean apparent Fractal value of the agglomerates varied with the number of tappings.
Microcentrifuge‐Based Method for Measuring Water‐Holding of Protein Gels
Authors: KOCHER P.N. , FOEGEDING E.A. 
Published: August 2006

ABSTRACTA method developed to measure water‐holding properties of protein gels provides high precision and expanded analysis. A cylindrical gel sample was placed in an inner cell (which at its base contained a filter membrane) of a commercial microfiltration unit. The unit was then spun in a horizontal rotor microcentrifuge. Rates of water loss and degree of compression were determined. The rate of water loss could be modeled as the summation of two exponential decay functions. Degree of compression correlated with held‐water. Gel rehydration ability and microstructure were used to study effects of centrifugal compression on gel structure.
Modified Atmosphere Packaging Protects Market Quality in Broccoli Spears Under Ambient Temperature Storage
Authors: BARTH M.M. , KERBEL E.L. , BROUSSARD S. , SCHMIDT S.J. 
Published: August 2006

ABSTRACTBroccoli spears were packaged using a semipermeable polymeric film and stored 96 hr at 20°C. CO2 and O2 concentrations within the packages equilibrated to about 9 and 3%, respectively. Relative to non‐packaged spears, ascorbic acid, chlorophyll and moisture retention were greater; and peroxidase activity was lower in packaged broccoli. No differences were found in total aerobic microbial population growth or Instron shear values between packaged and control spears.
Control of Enzymatic Browning in Pre‐peeled Potatoes by Surface Digestion
Authors: SAPERS G.M. , MILLER R.L. 
Published: August 2006

ABSTRACTFeasibility of lye digestion to remove surface tissues from peeled potatoes prior to treatment with browning inhibitors to extend shelf‐life was investigated. Russet and round‐white potatoes were digested in 14–20% NaOH at 35–55°C for 1–13 min. After removal of digested tissue, tubers were treated with ascorbic acid‐based browning inhibitor. Browning was measured by tristimulus calorimetry. Digestion extended shelf‐life of high pressure steam‐ and abrasion‐peeled potatoes to 13–15 days at 4°C, compared to 3–11 days for undigested controls. Digestion resulted in weight losses of 12–26%, depending on treatment conditions. Lye digestion in conjunction with conventional browning inhibitors represents a viable alternative to sulfiting pre‐peeled potatoes.
Edible Films and Coatings from Soy Protein
Authors: BRANDENBURG A.H. , WELLER C.L. , TESTIN R.F. 
Published: August 2006

ABSTRACTA method was developed by which films could be prepared from commercial isolated soy protein (ISP). ISP was treated with alkali (ATISP) to alter film orooerties. Water vapor oermeability (WVP). oxygen‘permeability (O2P), tensile strength (TS), percent elongatidn (%E), and appearance of ISP and ATISP were compared. Alkali treatment had no effect on WVP. O2P, and TS, gave hieher %E, and improved film appearance. Films properties were also compared at pH 6, 8, 10, and 12. In general, pH 6 gave higher WVP and O2P and lower TS and %E; while higher pH gave lower WVP and O2P and higher TS and %E. ATISP films could not be produced at pH 6. Film appearance generally improved with increased pH.
Production and Food Applications of the Red Pigments of Monascus ruber
Authors: FABRE C. E. , SANTERRE A. L. , LORET M. O. , BABERIAN R. , PAREILLEUX A. , GOMA G. , BLANC P.J. 
Published: August 2006

ABSTRACTFollowing our investigations on food additive production through fermentation, we studied properties of red pigments secreted by Monascus ruber in submerged culture, using ethanol and glutamate as carbon and nitrogen sources. After extraction and purification, these colorants were suspended in water for evaluation. The stability of the extract was tested both in solution and when incorporated into meat products (sausage and pâté). The pigments added to sausage or pate remained stable when stored for 3 mo at 4°C; their stability was between 92 and 98%. Sensory tests revealed that Monascus pigments could replace some traditional food additives such as nitrite salts or cochineal.
Apple Cultivar Variations in Response to Heat Treatment and Minimal Processing
Authors: KIM D. M. , SMITH N. L. , LEE C. Y. 
Published: August 2006

ABSTRACTEleven apple cultivars were subjected to heat treatments at various times and temperatures. Susceptibility to browning during heat treatment and after heat treatment was evaluated. Changes in firmness, respiration rate, soluble solids and acidity of slices prepared with heat treated apples were measured. Incidence of browning was dependent upon cultivar and heating temperature; Liberty, Monroe, RI Greening and Rome were very susceptive, while McIntosh, NY 674 and Empire were less susceptive. Golden Delicious and Delicious showed relative strong tolerance to heat. Apples that received heat treatment at 45°C produced slices with less browning and firmer texture compared to non‐treated apples. The positive effect of heat treatment might help produce high quality minimum processed fruits.
Quality of Minimally Processed Apple Slices from Selected Cultivars
Authors: KIM D.M. , SMITH N.L. , LEE C.Y. 
Published: August 2006

ABSTRACTTwelve cultivars were prepared as slices and stored 12 days at 2°C. Changes in respiration and quality factors were compared. Initial respiration rates among cultivars varied from 3.5 mL CO2/kg/hr in Delicious to 7.6 mL CO2/kg/hr in Monroe and decreased rapidly during the first 3 days. Idared, McIntosh, Delicious, and Rome showed relatively low respiration throughout storage. Firmness of slices during storage decreased gradually for 7 days and more rapidly thereafter. Empire, Golden Delicious, and Idared apples showed minimum changes in firmness. Change in color of slices was rapid during the first 3 days. Cortland. Emuire. Golden Delicious. New York 674. and Delicious showed least browning. Titratable acidity, pH, soluble solids, and weight changes during storage were small and varied by cultivar. NY674, Cortland, Golden Delicious, Empire, and Delicious showed more desirable attributes for minimal processing.
Optimization of Carrot Juice Color and Cloud Stability
Authors: SIMS C.A. , BALABAN M.O. , MAlTHEWS R.F. 
Published: August 2006

ABSTRACTInvestigations were conducted on the effects of heating, acidification, and enzyme treatment on carrot juice color and cloud stability. Heating whole carrots to 93°C prior to milling and pressing improved juice color, but reduced juice yield compared to heating milled carrots to 93°C. Juice color was improved by acidification of milled carrots to pH 5 or 4 with citric acid prior to pressing. Juice from carrots heated before milling clarified quickly if not acidified before pressing. Acidification after juice extraction did not stabilize cloud. A commercial pectinase/hemicellulase preparation improved juice color, but not juice yield. Only 20% of potential β‐carotene was extracted from carrots during pressing, and β‐carotene was extracted to a greater extent than α‐carotene.
Droplet Size and Emulsifier Type Affect Crystallization and Melting of Hydrocarbon‐in‐Water Emulsions
Authors: McCLEMENTS D.J. , DUNGAN S.R. , GERMAN J.B. , SIMONEAU C. , KINSELLA J.E. 
Published: August 2006

ABSTRACTDifferential scanning calorimetry was used to monitor crystallization and melting of 20 wt% n‐hexadecane oil‐in‐water emulsions. The temperature at which droplet crystallization occurred depended on type of emulsifier used to stabilize the droplets: sodium caseinate, whey protein isolate, Tween 20. 40. 60 and 80 or sodium dodecyl sulfate. Emulsifiers with hydrocarbon; ails close in structure to n‐hexadecane promdted crystallization at higher temperatures, which suggested that emulsifier molecules at the interface acted as nucleation sites for oil. Smaller droplets crystallized at a slower rate than larger droplets. Droplet size and emulsifier type had no appreciable effect on melting behavior of the droplets.
Volatile Retention in Microwave Freeze‐Dried Model Foods
Authors: CHEN S.‐D. , OFOLI R.Y. , SCOTT E.P. , ASMUSSEN J. 
Published: August 2006

ABSTRACTPregelatinized corn starch solutions (8% solids) were mixed with 500 ppm each of 1‐hexanol, 1‐decanol and D‐limonene, and subjected to three treatments: control or null treatment, addition of 4%β‐cyclodextrin, and addition of 4% sucrose. Samples were frozen at −15°C, −60°C or −198°C, and freeze‐dried at a microwave power of 10W and a cavity pressure of 1 or 2 torr. Results showed that sample composition was significant in both drying rate and volatile retention. Samples containing β‐cyclodextrin had higher levels of volatile retention than other treatments, probably due to inclusion complex formation and shorter drying times. In general, samples frozen at −15°C had higher levels of volatile retention. Freeze‐drying of samples at 1 torr resulted in higher final moisture contents than at 2 torr, but no appreciable differences in volatiles.
Volatile Components in Blue Crab (Callinectes sapidus) Meat and Processing By‐Product
Authors: CHUNG H.Y. , CADWALLADER K.R. 
Published: August 2006

ABSTRACTVolatile components in fresh‐picked blue crabmeat and processing byproduct were compared by simultaneous steam distillation‐solvent extraction/gas chromatography/mass spectrometry (SDE/GC/MS). Compounds were identified in crabmeat (771 and by‐product (80) of which 58 were common to both. Some compounds 154) were identified for the first time in crab. Trimethylamine, four alkanes (C15–C17, C19), and indole were highest (> 50 ng/g)) in crabmeat, while trimethylamine, carbon disulfide, dimethyltrisulfide, two alkanes (C15 and C17), geranylacetone, and 1–dodecanol were highest in by‐product. Of compounds from both samples, 23 were higher in by‐product and 7 were higher in the meat. Crab processing by‐product may be a good source for volatile flavor recovery.
Mutagen Formation in Beefburgers Processed by Frying or Microwave with use of Flavoring and Browning Agents
Authors: DAVIES J. E. , CHIPMAN J. K. , COOKE M.A. 
Published: August 2006

ABSTRACTTraditional frying produced mutagens in a dose‐dependent manner (0.5–4.0g equivalents of beefburger extract) as detected by Salmonella typhimutium strains TA97 and TA98 (sensitive to frame‐shift mutagens). Mutagenicity was associated with beefburger crusts. In beef burgers cooked by microwave, in presence or absence of browning agent and flavoring, bacterial mutagens were not detected at equivalent dose concentrations. In addition to reduction of mutagen formation, microwave cooking produced an equally acceptable product as judged by limited flavor testing.
Triglyceride Content of Supercritical Carbon Dioxide Extracted Fractions of Beef Fat
Authors: MERKLE J.A. , LARICK D.K. 
Published: August 2006

ABSTRACTBeef fat was fractionated using supercritical carbon dioxide at 40°C and pressures from 10.3–27.6 MPa. Extractions followed by one or two stage separation were collected at atmospheric pressure and ambient temperature. Triglyceride analysis of extracts using HPLC and evaporative light scattering detection resolved 15 major peaks. Triglyceride content (mg/g extract) was influenced by extraction conditions. Extraction at 27.6 MPa and separation at 20.7 MPa resulted in highest triglyceride concentration, while 13.8 MPa resulted in the lowest. Saturated and monounsaturated triglycerides were selectively extracted based on solvent density and molecular weight. Little selectivity of polyunsaturated triglycerides was observed for fractionating beef fat.
Acceptability and Shelf‐life of Marinated Fresh and Precooked Pork
Authors: CANNON J. E. , McKEITH F. K. , MARTIN S. E. , NOVAKOFSKI J. , CARR T. R. 
Published: August 2006

ABSTRACTFresh (FL) and precooked (PL) longissimus chops and fresh semi‐membranosus/adductor (SM) roasts were evaluated to determine acceptability of marinated pork. Citric acid and sodium acid pyrophosphate lowered pH (CAP), sodium acid pyrophosphate attained intermediate pH (SAP), and sodium tripolyphosphate increased pH (TPP). In FL and SM cuts, TPP improved sensory characteristics, water‐holding capacity (WHC) and processing yields. CAP reduced microbial growth in FL chops and improved tenderness in SM roasts. In PL cuts, TPP improved juiciness and reheating yields. Marinating at low pH reduced microbial growth; marinating at high pH improved sensory properties, WHC, fresh pork processing yields and precooked pork juiciness and reheating yields.
Acid Base Status of Stress Susceptible Pigs Affects Sensory Quality of Loin Roasts
Authors: BOLES J.A. , SHAND P.J. , PATIENCE J.F. , McCURDY AR. , SCHAEFER A.L. 
Published: August 2006

ABSTRACTHalothane positive pigs (24) were placed on water treatments containing sodium bicarbonate (BC, 12.6 g/L), ammonium chloride (AC, 8 g/L) or no additive for 4 days and slaughtered. Halothane negative pigs (8) also were slaughtered. Loin roasts were aged for periods of 1 or 7 days. Loin roasts from animals treated with AC were scored (P<0.05) less firm, juicy, more tender and mealy than roasts from other halothane positive and halothane negative animals. No difference in sensory properties occurred with aging. Juiciness and off‐flavor intensity were positively related to blood bicarbonate and base excess.
Protein Concentration, pH and Ionic Strength Affect Apparent Viscosity of Actomyosin
Authors: COFRADES S. , CARECHE M. , CARBALLO J. , COLMENERO F. JIMÉNEZ 
Published: August 2006

ABSTRACTResponse surface methodology was used to compare effects of NaCl protein concentration, and pH on apparent viscosity (ζapp) of natural actomyosin from hake, pork and chicken muscle. Models for the three species had R2 of 0.921, 0.915 and 0.814 (P<0.01) for chicken, pork and hake, respectively. Protein concentration and pH increased qapp, whereas higher ionic strength decreased it and had less influence. Interactions occurred between protein concentration and pH. Models did not reveal inter‐species differences (P<0.05). However, analysis of variance of regression coefficients for each variable showed some differences due to pH.
α‐Tocopherol and Ascorbate Delay Oxymyoglobin and Phospholipid Oxidation In Vitro
Authors: YIN M.C. , FAUSTMAN C. , RIESEN J.W. , WILLIAMS S.N. 
Published: August 2006

ABSTRACTAn oxymyoglobin liposome model was used to study the effects of α‐tocopherol and/or ascorbate upon oxymyoglobin and lipid oxidation. Both oxidations were delayed (P<0.05) by increased concentrations of α‐tocopherol alone and α‐tocopherol/ascorbate relative to controls. The 14 μ Mα‐tocopherol/140 μM ascorbate treatment resulted in greatest delay in both oxymyoglobin and lipid oxidation. Ascorbate alone delayed oxymyoglobin oxidation; effectiveness diminished as ascorbate increased. Ascorbate showed a prooxidant effect toward lipid oxidation which was unchanged in the presence of EDTA. Results support the hypothesis that α‐tocopherol retards lipid oxidation directly and OxyMb oxidation indirectly.
Cholesterol Content and Functionality of Plasma and Granules Fractionated from Egg Yolk
Authors: DYER‐HURDON J. N. , NNANNA I. A. 
Published: August 2006

ABSTRACTIn low‐salt aqueous solution, nonspray‐dried (NS) and spray‐dried (SD) egg yolk were fractionated into granule and plasma fractions using ccntrifugation. The following determinations were made on each fraction: total cholesterol, lipid, protein, emulsifying activity (EA) and stability, foam capacity and stability, and protein solubility index. Fractionation of NS to granules resulted in ‐30% reduction (p ≤ 0.01) in cholesterol, a 46% reduction in lipid, and a twofold increase in protein. In decreasing order (p ≤ 0.01), EA of NS products in distilled water was: plasma > NS > granules. Emulsion and foam stability values exhibited by granules of NS suggest they could be used as a stabilizer of dispersion system.
Purification of Antibodies from Industrially Separated Egg Yolk
Authors: FICHTALI J. , CHARTER E.A. , LO K.V. , NAKAI S. 
Published: August 2006

ABSTRACTIndustrially separated egg yolk was diluted and water soluble proteins separated by sedimentation. The supematant was filtered and applied to a column packed with cation exchanger within an automated liquid chromatography system. This was scaled‐up from a 50 mL to a 1500 mL column. Two cation exchangers were investigated and immunoglobulin recoveries of 60–65% were obtained with 60–69% purities. Batch separation resulted in lower recovery (55%) and purity (57%). Further purification was investigated using anion exchange chromatography and salt precipitation. Results were improved with one step salt precipitation where purity was increased. The process is simple, economical and should prove useful for large production of IgY.
Lysozymes in Eggs and Plasma from Chicken, Duck and Goose: Choice and Use of mAbs to Detect Adulterants in “Foie Gras”
Authors: HEMMEN FABIENNE , PARAF ALAIN , SMITH‐GILL SANDRA 
Published: August 2006

ABSTRACTLysozymes from either egg‐white or plasma were found to be different by monoclonal antibodies (mAbs). For improving texture of “foie gras” or for economical reasons, adulterants such as fresh livers from chicken or turkey or hen egg‐white have been used. Duck or goose “foie gras” were not detected by anti‐duck lysozyme mAbs, while positive reactions were obtained with anti‐hen‐egg‐white lysozyme (HEWL). Similarly, anti‐HEWL mAbs detected chicken or turkey fresh liver in duck or goose “foie gras” even after heating at 80°C. In 110°C heated “foie gras” only mAbs HyHEL (hybridoma antihen‐egg‐white lysozyme) 5 and HyHEL 10 were effective to detect fresh hen livers.
Relationships between Electromyography, Sensory and Instrumental Measures of Cheddar Cheese Texture
Authors: JACK FRANCES R. , PIGGOTT JOHN R. , PATERSON ALISTAIR 
Published: August 2006

ABSTRACTCheddar cheeses with a wide range of textural characteristics were differentiated using electromyography (EMG), quantitative descriptive profiling and Instron deformation measurements. Two principal components, accounting for 54% and 24% of the variance in sensory scores respectively, were identified: (1) soft/smooth and hard/coarse, and (2) sticky/mouthcoating and rubbery/chewy. All measured Instron variables discriminated among cheeses and were good predictors of sensory scores. EMG traces of masticatory muscle activity were unique for each subject for different samples, so prediction of sensory perceptions from these data were subject dependent. Correlations between EMG and Instron measurements were observed, but were not consistent from one subject to another.
Amino Acid Profiles of Fermenting Wheat Sour Doughs
Authors: COLLAR CONCEPCION , MARTINEZ CLAUDIA S. 
Published: August 2006

ABSTRACTThe free amino acid patterns of unfermented and fermented wheat sour doughs started with Lactobacillus plantarum were related by factor analysis to dough yield, ash content of flour, fermentation temperature and presence/absence of yeast, from data corresponding to a central composite design of samples. Individual levels of hydrophobic, acid and basic amino acids as well as total amino acid content positively correlated with extraction rate of flours. The presence of yeast promoted metabolism of histidine, aspartic acid and asparagine, particularly in samples made with whole and wholemeal flours. Proliferation of predominant amino acids by enzymatic release was more notable at higher fermentation temperatures and wholemeal samples. Sour doughs with maximum levels of hydrophobic and basic amino acids were started with no yeast bacterial cultures, made with whole and wholemeal flours and fermented at 35°C.
Permeability Measurements of Porous Food Materials
Authors: GOEDEKEN D.L. , TONG C.H. 
Published: August 2006

ABSTRACTPermeability of air through porous pre‐gelatinized flour dough was measured as a function of porosity (0.10–0.60), moisture content (15–50%, wet basis), and fat content (0–6%). At free stream velocities <2 cm/sec, flow rate and pressure drop followed Darcy's law for flow through porous media. Permeability values ranged from 0.02 darcies at 0.10 porosity to about 23 darcies at 0.60 porosity. Permeability of dough does not follow the Kozeny model for granular materials, possibly due to differences in tortuosity between dough and granular materials. Moisture content <50% and fat content to 6% did not directly affect permeability.
Medium Hydration Effects on the Growth of Trichoderma Viride
Authors: GERVAIS P. , MARECHAL P.A. , VOIRIN T. 
Published: August 2006

ABSTRACTThe hydration of gelled substrates was examined in relation to growth of the filamentous fungus Trichoderma viride. An experimental plan was designed to discriminate between the effects of thermodynamic (aw) and kinetic parameters (water content) on fungal growth. At a set thermodynamic level of water (aw), the decrease in water content caused by adding silica gel to the medium proved limiting to fungal growth. This limitation was attributed to diffusion as shown by experimental determination of rotational and translational diffusivities of glucose in such media.