bluuebunny/crossref_metadata_2025_split huggingface dataset:
Chemical Composition and Color of Strained Carrots as Affected by Processing
Authors: HOWARD L.R. , BRASWELL D.D. , ASELAGE J. 
Published: August 2006

ABSTRACTThe effects of processing line location, holding temperature prior to retorting (82.7, 87.8, and 93.3°C) and retort temperature (118.3, 121.1, and 123.9°C) on chemical composition and color of strained carrots was evaluated. Hunter L, chroma and hue values, and glucose and fructose levels decreased as strained carrots were transferred from batch to holding tanks. Strained carrots held in batch tanks at 93.3°C had less total soluble phenolics, glucose and fructose than those held at 87.8°C and 82.2°C. Carrots retorted at 123.9°C had lower Hunter L and chroma values, and greater levels of total soluble phenolics than those retorted at 118.3 and 121.1°C.
Autofluorescence Spectra as Related to Tensile Properties for Perimysium from Bovine Masseter
Authors: EGELANDSDAL BJØRG , KVAAL KNUT , ISAKSSON TOMAS 
Published: August 2006

ABSTRACTDissected, raw and heated (70°C) perimysial sheets (74) from bovine masseter were subjected to fluorescence spectroscopy and tensile testing. The sheets were excited at 280 nm and 335 nm. Fluorescence measurements correlated (R = 0.62‐0.93) with various tensile parameters. For raw samples, excitation at 280 nm predicted the breaking force with slightly reduced precision, 0.31N vs 0.29N, compared to excitation at 335 nm. The correlation between tensile parameters and the fluorescence spectrum was diminished after heat treatment (Rmax = 0.71 compared to Rmax = 0.93 for the unheated system). The lower predictability for heated systems was due to nonlinearity as well as lack of precision in the tensile method for weak tissues.
Total and Thermostable Pectinesterases in Citrus Juices
Authors: SNIR R. , KOEHLER P.E. , SIMS K.A. , WICKER L. 
Published: August 2006

ABSTRACTGrapefruits, tangerines and several orange cultivars were evaluated for total and thermostable pectinesterase (TS‐PE) activity. Juices were extracted with a Fresh'n SqueezeTM Multi Fruit Juicer. Variation in total pectinesterase (PE) and TS‐PE was not significantly different between cultivars. No significant contribution by traditional quality control parameters (%pulp, °Brix, % acid, pH), to total PE or TS‐PE was observed. Positive correlations were observed between TS‐PE and total PE, when expressed on a pulp (0.669) or soluble solids (0.624) basis.
Nondestructive Measurement of Peel Gloss and Roughness to Determine Tomato Fruit Ripening and Chilling Injury
Authors: NUSSINOVITCH A. , WARD G. , LURIE S. 
Published: August 2006

ABSTRACTMature‐green tomatoes showed a gradual decrease in peel gloss during ripening at 20°C. Gloss correlated well with parameters such as a* values and °Brix and could possibly serve as criteria for ripeness. When stored at 2°C for 7, 14 or 21 days and then allowed to ripen at 20°C, fluctuations in gloss during ripening were observed. Peel roughness increased as a result of chilling, but did not appear to be related to time elapsed at the chilling temperature and no changes were observed on subsequent ripening. Pink tomatoes showed fluctuations in gloss similar to mature‐green fruit. Chilling had no influence on roughness of pink tomatoes.
Variations in Internal Color of Cooked Beef Patties
Authors: VAN LAACK R.L.J.M. , BERRY B.W. , SOLOMON M.B. 
Published: August 2006

ABSTRACTSeventeen commercially prepared patty formulations were cooked to internal temperature 71°C. Pink cooked color occurred in eight of the products and was due to incomplete denaturation of myoglobin. Although there was some relation between pH and cooked color, other factors seemed to be involved. When products were re‐analyzed after 1 yr storage at ‐27°C, sixteen products were red/pink when cooked to 71°C. This increase in redness after frozen storage could not be explained. Cooking to internal temperatures between 81 and 87°C was necessary for complete disappearance of red/pink color. Premature browning, where a product looks well‐done at temperatures lower than 71°C, occurred in one formulation.
Energy Value of Resistant Starch
Authors: RANHOTRA G.S. , GELROTH J.A. , GLASER B.K. 
Published: August 2006

ABSTRACTResistant starch was evaluated for energy value using fine silica and normal starch as controls and young rats as a test model. The net increase in rats' carcass energy due to the test materials fed over a 3‐wk period formed the basis for assessing energy value. Rats fed normal starch deposited about twice as much fat and significantly more protein in the carcass than those fed either resistant starch or silica. Rats fed resistant starch or silica showed similar growth responses and increases in components of body composition and carcass energy content. This suggested that resistant starch provided, like silica, no energy.
Descriptive Profiles of Selected High Intensity Sweeteners (HIS), HIS Blends, and Sucrose
Authors: HANGER L.Y. , LOTZ A. , LEPENIOTIS S. 
Published: August 2006

ABSTRACTHigh intensity sweeteners (HIS) were evaluated by descriptive analysis singly (acesulfame K, aspartame, sucralose, saccharin, cyclamate) and in selected blends to determine similarity to sucrose at 4%. Results showed that blends of sweeteners were more similar to sucrose than any individual sweetener, and ACK/APM and ACK/APM/SAC/CYC were not different from sucrose for attributes that describe differences among HIS. Most variation among sweeteners and blends was attributed to tastes other than sweetness (off‐flavor, bitter, sweet aftertaste, bitter aftertaste). Combining two or more single sweeteners made a blend more similar to sucrose by decreasing side tastes and/or aftertastes associated with individual sweeteners.
Improvement of Coffee Aroma by Removal of Pungent Volatiles Using A‐Type Zeolite
Authors: SAKANO T. , YAMAMURA K. , TAMON H. , MIYAHARA M. , OKAZAKI M. 
Published: August 2006

ABSTRACTExperimental studies were conducted using molecular sieve zeolites to remove pungent smell components from a coffee aroma‐containing gas evolved from roasted and ground coffee packed in a percolation vessel. The components such as methyl mercaptan or acetaldehyde were selectively adsorbed from coffee volatiles, and a decrease of pungent odor was recognized on sensory evaluation. The adsorption selectivity was based on pore sizes of adsorbents and molecular sizes of adsorbates. Zeolite 5Å was preferable to 4Å for separation efficiency of methyl mercaptan and recovery yield of residual volatile compounds.
Lipid Oxidation Potential of Beef, Chicken, and Pork
Authors: RHEE K.S. , ANDERSON L.M. , SAMS A.R. 
Published: August 2006

ABSTRACTBeef and pork longissimus dorsi and semimembranosus muscles and chicken breast and thigh muscles were excised 24 hr postmortem from carcasses of marketweight grain‐finished feedlot beef cattle, marke‐tweight hogs on a typical finishing diet, and broilers on a commercial grain diet. Muscle samples were immediately ground and formed into patties and stored raw or after cooking, at 4°C (cooked) or −20°C (raw and cooked). TBA values (on sample weight basis) of frozen raw samples were higher for beef and pork than for chicken, as was heme iron content. However, TBA values of cooked samples were highest for chicken thigh muscles, which contained the most polyunsaturated fatty acids, at all storage temperatures.
Biogenic Polyamines Affect Activity of Aminopeptidase B and Alanyl Aminopeptidase from Porcine Skeletal Muscle
Authors: FLORES MÓNICA , ARISTOY M‐CONCEPCIÓN , TOLDRÁ FIDEL 
Published: August 2006

ABSTRACTThe effect of biogenic polyamines (agmatine, cadaverine, putrescine, spermidine, and spermine) on the activity of pork muscle aminopeptidase and alanyl aminopeptidase was investigated. Agmatine (5 mM) showed a powerful inhibitory effect for both enzymes (more than 50% inhibition). Cadaverine and less intensely putrescine showed similar inhibitory effects for both enzymes. All assayed polyamines inhibited activity of both aminopeptidases except spermine and spermidine which did not affect aminopeptidase B. Thus, one of these inhibitors could be used to avoid the interference of alanyl aminopeptidase when assaying aminopeptidase B in muscle extracts.
Hydrolysis of Milk Fat By Lipase in Solvent‐free Phospholipid Reverse Micellar Media
Authors: PATEL MAYANK T. , NAGARAJAN R. , KILARA ARUN 
Published: August 2006

ABSTRACTButterfat was hydrolyzed with lipases contained in lecithin reverse micelles. The influence of pH, temperature, molar ratio of surfactant to water (R) and surfactant concentration on the hydrolytic reaction indicated linear, quadratic, and interactive effects for reaction systems mediated byR. javanicusandC. rugosalipases. The initial reaction rate was dependent on reaction parameters; however, the degree of hydrolysis was independent of pH. Both enzymes exhibited high thermal stability. The content and composition of milk fat hydrolysates prepared byR. javanicuslipase were most influenced by reaction temperature and R. The optimum conditions for production of free fatty acids, monoacyl‐glycerols, diacylglycerols and specific regio‐isomers were defined.
Composition and Microscopy of Reformulated Creams from Reduced‐Cholesterol Butteroil
Authors: ELLING J.L. , DUNCAN S.E. , KEENAN T.W. , EIGEL W.N. , BOLING J. 
Published: August 2006

ABSTRACTA reduced‐cholesterol butteroil was emulsified with different milk‐derived components into three 20% milk fat cream formulations. Electron microscopy showed an oil‐in‐water emulsion typical of milk lipid globules in natural cream. Heat treatment and homogenization had no effect on cream composition (p > 0.05). Homogenization pressure had no effect on amount of protein associated with lipid globules but more phospholipid was associated with the lipid globules at 13.6/3.4 MPa (p ≦ 0.05). Formulation had significant effects on cream composition and amount of protein and phospholipid associated with lipid globules. Cholesterol was reduced 65 to 76% lower than that of natural cream.
Haze Development in Aerobically or Anaerobically Produced Clarified Apple Juices
Authors: WALL KATHARINE M. , TAIT VALERIE M. , EASTWELL KENNETH C. , REID CAROL A. , BEVERIDGE THOMAS H.J. 
Published: August 2006

ABSTRACTHaze production in aerobically or anaerobically produced Red Delicious apple juice was assessed following heating, aeration, and protein addition. Stored aerobic juice produced haze in 6 wk, but anaerobic juice was haze‐free unless oxygen was introduced. Phenolic material was incorporated into haze in both systems. HPLC (detection at 420 nm) of concentrated juice and addition of 100 mg/L BSA suggested the presence in both juices of ‘reactive’ material which could complex and precipitate during storage. Phenolic compounds, heating, and especially oxidation during processing (and storage) appear to be major determinants of ‘haze potential’ in clarified apple juice.
Optimization of Sucrose Polyester Synthesis Using Response Surface Methodology
Authors: SHIEH CHWEN‐JEN , KOEHLER PHILIP E. , AKOH CASIMIR C. 
Published: August 2006

ABSTRACTResponse Surface Methodology (RSM) was used to evaluate the effects of synthetic variables such as reaction time (6–12 hr), temperature (130–150°C), and substrate molar ratio of fatty acid methyl esters (FAME) of peanut oil to sucrose (10:1 to 14:1) on the % molar conversion to sucrose polyester, utilizing 10g of free sucrose as the reactant. Optimization of the synthetic reaction was performed by canonical analysis to derive the stationary point. Based on contour plots and canonical analysis, optimum conditions were: reaction time 11.5 hr, synthetic temperature 144°C, and substrate molar ratio 11.4:1. Predicted molar conversion was 43.39% (10g sucrose synthesized 29.4g sucrose polyester) at the optimum point. Experimental data indicated up to 48.4% yield based on theoretical % molar conversion.
Enzymatic and Autoxidation of Defatted Peanuts
Authors: DIVINO G.L. , KOEHLER P.E. , AKOH C.C. 
Published: August 2006

ABSTRACTGround, blanched, raw, and roasted peanuts with varying oil contents were analyzed for oxidation products. Peroxide values (PV) of blanched, ground raw (BRAW) peanuts, demonstrating enzymatic oxidation, and heat‐treated rancid roasted peanuts (RRST), demonstrating autoxidation, exhibited decreases (p ≦ 0.05) with decreasing oil content. The Oxidative Stability Index (OSI) time at 110 °C increased (p < 0.05) with decrease in oil content of raw (BRAW) and roasted (BRST) ground peanuts. A higher OSI indicated more oxidative stability, thereby supporting the hypothesis of higher potential for autoxidation at higher oil contents. In addition, BRST exhibited a shorter OSI than BRAW, indicating slower autoxidation in BRAW. Roasted peanutty odor, burnt odor, and roasted peanutty flavor, rancid/oxidized flavor, and burnt flavor scores of rancid roasted peanuts decreased (p ≦ 0.05) with decreasing oil content.
Adsorption‐isotherm and Effect of Gum Blends on Viscosity and Microstructure of Oat Gum (β‐D‐Glucan)
Authors: NNANNA I.A. , DAWKINS N.L. 
Published: August 2006

ABSTRACTInteractions of oat β‐glucan/oat gum (OG) in binary mixtures with other gums [xanthan (XG), locust bean (LBG), and guar (GG)] were studied by viscometry at ratios (50/50, 60/40, and 80/20) and concentrations (0.5 and 0.75%). Physical structure changes due to interactions were examined by scanning electron microscopy (SEM). Equilibrium moisture contents (EMC) were observed at relative humidities (RH), 10.5%, 22%, 33%, 44%, 76% and 93%. Water and oil uptake were determined. Viscosity enhancement occurred in OG/LBG (50/50 and 60/40; 0.5%) and OG/XG (60/40; 0.5%) blends, suggesting synergism. Micrographs depicted microstructural homogeneity (single bulk phase) in OG/LBG and OG/XG blends. EMC of OG and GG were 26.1 and 31.6%, respectively, at 93% RH for 2 wk. LBG showed high mold growth at 93% RH. Uptake of water and oil by OG were 2.6 and 2.0 mL/g, respectively.
Minimal Processing and Modified Atmosphere Packaging Effects on Pigmentation of Pomegranate Seeds
Authors: GIL M.I. , ARTES F. , TOMAS‐BARBERAN F.A. 
Published: August 2006

ABSTRACTThe influence of different washings, temperatures, and packagings on anthocyanins of minimally processed pomegranate seeds was evaluated. No differences were found in anthocyanin composition after washing with different solutions, although a slight decrease in pigments occurred. Storage in perforated polypropylene bags preserved pigments and a slight increase in most anthocyanins occurred. During storage in modified atmospheres, anthocyanins increased at 1°C, but decreased at 8 and 4°C. The delphinidin derivatives were the most sensitive while cyanidin and pelargonidin derivatives were stable and increased slightly. The 3,5‐diglucosides were more stable than 3‐glucosides. Compared with storage at 1°C for 7 days in perforated OPP bags, unperforated OPP bags maintained the pigments better. However, stored an additional 4 days at 4°C to simulate domestic storage, they were better preserved in perforated films.
Edible Coating Effects on Postharvest Quality of Green Bell Peppers
Authors: LERDTHANANGKUL SIRICHIT , KROCHTA JOHN M. 
Published: August 2006

ABSTRACTGreen bell pepper fruits (Capsicum annuum L., cv. “Jupiter”) were coated with a mineral‐oil‐based coating or a cellulose‐based coating. Three different milk‐protein‐based edible coatings (whey protein isolate, sodium caseinate, and sodium caseinate beeswax emulsion) plasticized with glycerol were also tested. The effects of these coatings were followed by measurement of changes in respiration, internal gases, color, firmness, and water loss during storage at 10°C, 80–85% RH for 20 days. None reduced respiration or affected color. Only the mineral‐oil‐based coating significantly reduced moisture loss, thus maintaining fruit firmness and thereby prolonging fruit freshness.
Lactose Solubility and Crystal Growth as Affected by Mineral Impurities
Authors: BHARGAVA ARUN , JELEN PAVEL 
Published: August 2006

ABSTRACTSingle crystal growth method was applied to determine lactose solubility, growth rate and morphology of lactose crystals grown in model lactose solutions containing various salts and in whey ultrafiltration (UF) permeate solutions. Salts either increased or decreased the lactose crystal growth rate, due to effects on lactose solubility. Addition of LiCl led to a maximum increase in growth rate and a maximum decrease in lactose solubility, while K2HPO4 had opposite effects. Growth rates of individual lactose crystals in whey UF permeate solutions were lower and lactose solubility higher than those in pure lactose solutions.
Partitioning of Printing Ink Solvents Between Cookie Ingredients and Air Before and After Baking
Authors: AN DUEK‐JUN , HALEK G.W. 
Published: August 2006

ABSTRACTPartitioning (Kp) of printing ink solvents was studied in individual ingredients of cookies with different fat and water content. Structure and moisture changes in ingredients during baking at 260°C for 10 min caused some changes of migration behavior. Kp of toluene and hexane in high fat samples generally remained unchanged but Kp of polar solvents ethyl acetate, isopropanol, and methyl ethyl ketone decreased with decreases in water. Increases in crystallinity diminished Kp values. The order of affinity could be predicted by Hildebrand solubility parameter (δ) value differences between ingredients and non‐polar solvents, but predictions for polar solvents were influenced by changes in water content.
Acid Removal from Sunflower Pectin Gel through Ethanol Washing
Authors: Shi X.Q. , CHANG K.C. , SCHWARZ J.G. , WIESENBORN D. 
Published: August 2006

ABSTRACTSunflower heads remaining after seed removal is a potential source of low‐methoxyl pectin. After extraction and acid precipitation of pectin gel, aqueous ethanol solution was used to purify the pectin. Ethanol washing of nitric acid‐precipitated gel in a countercurrent process at 207°C removed acid. Concentration of nitric acid in the ethanol solvent varied depending on washing time, acid concentration in the gel, ethanol in washing solution, and ratio of gel to washing solution. Gel/solvent ratios of 1:2, 1:1.8, and 1:1.5 increased gel pH at the rate of 0.024, 0.022, and 0.018 pH units per min, respectively. Diffusion rate constants of nitric acid from the gel to washing solution were 5.281 × 10−2, 4.855 × 10−2, and 4.282 3 10−2 min−1, respectively. A cubic regression equation was developed to express the relationship between nitric acid concentrations and pH.
Calcium Fortification of Rice: Distribution and Retention
Authors: HETTIARACHCHY N.S. , GNANASAMBANDAM R. , LEE M.H. 
Published: August 2006

ABSTRACTA method of calcium fortification of milled rice was developed and tests conducted to investigate calcium distribution and retention. Milled rice (Karen variety) was soaked in 3.0% calcium lactate solution (CLS)(rice: CLS, 1.0:0.75 w/v) for 3 hr at room temperature followed by steaming 10 min at 0.68 atm, and drying to 10–11% moisture. Washing fortified rice resulted in calcium losses of ∼5%. Calcium fortified rice flour samples after dialysis, retained ∼60% of original calcium. Fortification process met U.S. standards for calcium‐fortified rice (110–220 mg/100g rice) and resulted in minimal washing losses.
Moisture Sorption Isotherms of Canola Meals, and Applications to Packaging
Authors: DIOSADY L.L. , RIZVI S.S.H. , CAI W. , JAGDEO D.J. 
Published: August 2006

ABSTRACTMoisture sorption isotherms were determined for defatted canola meal at 16, 22, and 34°C. The isotherms were fitted to the Guggenheim‐Anderson‐deBoer (GAB) sorption equation. This equation was then used to develop a packaging model that predicted the changes of moisture con‐tent of canola meal under stated environmental and packaging conditions. The model was tested using Melinex 813 (12 μm) and Propafilm C (28 μm) packaging films at 86% relative humidity and 23°C. The GAB equation provided a good fit to experimental data (<3% RMS). The monolayer moisture content of the meal was 9.5%. The enthalpy of sorption of the monolayer at 22°C was 84.61 KJ/mol. The model predicted the time required by packaged canola to attain a selected moisture content ± 0.5 days.
Cooking Temperature of Turkey Ham Affects Lactate Dehydrogenase, Serum Albumin and Immunoglobulin G as Determined by ELISA
Authors: SMITH D.M. , DESROCHER L.D. , BOOREN A.M. , WANG C.H. , ABOUZIED M.M. , PESTKA J.J. , VEERAMUTHU G.J. 
Published: August 2006

ABSTRACTProtein indicators were identified and enzyme‐linked immunosorbent assays (ELISA) were developed for verifying endpoint processing temperatures (EPT) of turkey ham. Lactate dehydrogenase (LDH), immunoglobulin G (IgG), and turkey serum albumin (TSA) were identified by electrophoresis, Western blotting or enzyme assays as potential markers in turkey ham processed between 66.9 and 73.9°C. TSA and IgG were quantified using indirect competitive ELISAs, and LDH was quantified by a sandwich ELISA. The concentration of all indicators decreased as processing temperatures were increased. At 73.8°C, 9.3 μg TSA and, 0.5 μg LDH or TSA were detected/g meat. At the USDA required EPT of 68.3°C, residual concentrations of 1221 ng IgG/g meat, 330 ng LDH/g meat and 51,852 ng TSA/g meat were detected.
Total Process Lethality as Related to Residual Catalase Activity in Cooked Chicken Breast
Authors: LIU F. , ANG C.Y.W. , TOLEDO R.T. , HUANG Y.W. 
Published: August 2006

ABSTRACTWe investigated the effects of total process lethality on the decomposition of hydrogen peroxide, presumably due to catalase activity. Ground chicken breast meat was heated to various end‐point temperatures (EPTs) in 10 heating treatments varying heating time and rate. Within each treatment, residual catalase activity was affected by the product EPT. However, samples heated to the same EPT under different treatments retained less enzymatic activity as heating time increased. Total process lethality was calculated to assess the severity of heating at each EPT under each heating condition. Residual enzymatic activity was directly related to the total lethality.
Isolation and Characterization of Bacteria Resistant to the Antimicrobial Activity of Garlic
Authors: KYUNG KYU HANG , PARK KYUNG SUK , KIM YOUN SOON 
Published: August 2006

ABSTRACTTwenty‐six bacteria were isolated from garlic (Allium sativum) and characterized. They all were identified as Leuconostoc mesenteroides subsp. mesenteroides. All the isolates were resistant to antimicrobial activity of garlic and grew or survived in TSB with 10% garlic extract while other bacteria and yeasts from our laboratory collection were killed when 1–2% garlic extract was in the culture media. Garlic isolates were also more tolerant than common laboratory strains to the toxic effect of methyl methanethiosulfonate, a thiol inhibitor similar to allicin. This is the first report of the isolation of naturally occurring bacteria resistant to antimicrobial activity of garlic.