bluuebunny/crossref_metadata_2025_split huggingface dataset:
Influence of Preheating Skimmilk on Water‐holding Capacity of Sodium Salts of Caseinates and Coprecipitates
Authors: KNEIFEL WOLFGANG , ABERT THOMAS , LUF WOLFGANG 
Published: August 2006

ABSTRACTThe effect of different preheat treatments of milk on the water‐holding capacity of the corresponding sodium caseinates made under laboratory conditions was investigated. Unheated skimmed milk, and milks heated under conditions ranging from 60°C to 120°C for 1 min, respectively, were used for the manufacture of the caseinates. Water‐holding capacity was estimated using a method involving equilibration of the powder with excess water and measurement of the volume of released water. Water‐holding progressively increased with heating, whereby with 120°C/1 min more than two‐thirds of the dispersion volume tested was retained. The whey protein content of the caseinates also varied according to temperature and water‐holding capacity.
Lipid Composition and Hydration Characteristics of Lung Protein Isolates Defatted by Several Solvents
Authors: ALCOCER M.J.C. , ARÊAS J.A.G. 
Published: August 2006

ABSTRACTDifferent portions of a protein isolate from bovine lungs were exhaustively defatted by solvents of varying polarities. Phospholipids, cholesterol and cholesterol esters, free fatty acids, mono‐, di‐ and triacylglycerols were quantitatively determined in the extracts. Their amount was dependant on the polarity of the solvent employed. Neutral lipids were quantitatively removed by all solvents whereas the amount of phospholipids extracted increased with solvent polarity. The water monolayer capacity of the defatted protein (obtained by the BET equation) showed an increase up to the maximum with the increase of the residual lipid content (determined by Folch wash). The results indicated that more protein polar sites were exposed when the lipid fraction (mainly phospholipids) was present.
Effects of Dietary Oils and α‐Tocopherol Supplementation on Membranal Lipid Oxidation in Broiler Meat
Authors: ASGHAR A. , LIN C.F. , GRAY J.I. , BUCKLEY D.J. , BOOREN A.M. , FLEGAL C.J. 
Published: August 2006

ABSTRACTThe effects of different dietary oils and α‐tocopherol on the fatty acid composition of mitochondrial and microsomal lipids of broiler muscle and their lability to NADPH‐induced peroxidation were investigated. Fatty acid composition of both neutral lipids and phospholipids of mitochondria and microsomes was influenced by dietary oil composition. Supplementation of the diet with α‐tocopherol only appeared to increase the α‐tocophcrol concentration in the microsomal membranes in the dark meat. The rate of NADPH‐induced lipid peroxidation in microsomes and mitochondria was dependent primarily on the fatty acid composition of the membrane lipids, and, to a lesser extent, on the α‐tocopherol content.
Sandwich Enzyme Immunoassay of Hen Egg Lysozyme in Foods
Authors: RAUCH PAVEL , HOCHEL IGOR , KÁš JAN 
Published: August 2006

ABSTRACTA sandwich enzyme immunoassay was developed to determine the concentration of hen egg lysozyme added as an antimicrobial agent to preserve food. The method enabled determination of egg lysozyme in beverages, milk and cheeses at a concentration as low as 1 ng/mL with an accuracy of ±12%. The recovery of the method was 85–105%. Human serum albumin (1%) was the most suitable protein for suppressing nonspecific binding.
Bound Water Associated with 7S and 11S Soy Proteins Determined by Vapor Sorption Isotherms and Pulsed NMR
Authors: TANTEERATARM K. , WEI L. S. , STEINBERG M. P. , YAMASHITA N. 
Published: August 2006

ABSTRACTBound water associated with freeze‐dried 7S and 11S proteins was characterized by applying both sorption isotherm and proton pulsed NMR techniques. Over the aw range 0.10 to 0.97, the water binding capacity of the 7S protein was superior to that of the US protein. There was no significant difference in sorption capacity between unhealed and heated proteins. The isotherms showed a biphasic linear relation so that two states of bound water, namely polymer and capillary water, were distinguished. NMR data followed isotherm data. The NMR mobility of the polymer water was less than that of the capillary water, as expected. However, high mobility was not related to high moisture content in the capillary water region.
Comparative Study of Fresh and Fermented Bilberry Juices–State and Modification of the Coloring Pigments
Authors: AZAR M. , VERETTE E. , BRUN S. 
Published: August 2006

ABSTRACTRapid and direct methods for the determination of the coloring pigments were applied to fresh and fermented bilberry juices–Vaccinium myrtillius–as well as to their fractionation products isolated by preparative column chromatography. These methods were: bisulfite de‐colorization, chromatic indices and analytical column chromatography for the appreciation of the different pigment states. Results obtained from these experiments gave an estimation and comparison of the states and the forms of the coloring pigments and underlined the effects of the physicochemical treatments such as condensation or degradation of pigments during fermentation, preservation and experimental procedures.
Control of Superficial Scald on ‘?Anjou’ Pears by Ethoxyquin: Effect of Ethoxyquin Concentration, Time and Method of Application, and a Combined Effect with Controlled Atmosphere Storage
Authors: CHEN P. M. , VARGA D. M. , MIELKE E. A. , FACTEAU T. J. , DRAKE S. R. 
Published: August 2006

ABSTRACT‘d'Anjou’ pears (Pyrus communis, L.) without ethoxyquin developed superficial scald upon ripening after 3 months of storage. Ethoxyquin at 1,000 ppm controlled scald for 4 months and did not cause phy‐totoxicity to the fruit. Ethoxyquin at 2,700 ppm controlled scald for 5 months but caused phytotoxicity to the fruit. Fruit drenched with 1,000 ppm ethoxyquin within 2 days after harvest plus an additional line spray of 1,700 ppm ethoxyquin after 1 to 3 months of storage developed minimal scald incidence and did not suffer phytotoxicity after 5 months. Pre‐storage drench of ethoxyquin at 500 ppm to ‘d'Anjou’ fruit was sufficient to control the scald disorder for up to 7 months in a controlled atmosphere (2% O2+ 1% CO2) storage.
Control of Superficial Scald On ‘?Anjou’ Pears by Ethoxyquin: Oxidation of α‐Farnesene and its Inhibition
Authors: CHEN P. M. , VARGA D. M. , MIELKE E. A. , FACTEAU T. J. , DRAKE S. R. 
Published: August 2006

ABSTRACTα‐Farnesene in the skin tissue of ‘?Anjou’ pears (Pyrus communis, L.) increased to a maximum after 3 months of storage in air at ‐ 1°C and then declined. α‐Farnesene was oxidized to conjugated trienes and its oxidation was inhibited by ethoxyquin. The split application by drenching fruit with 1,000 ppm ethoxyquin at harvest and then line‐spraying 1,700 ppm after 1, 2 or 3 months of storage inhibited the oxidative activity of α‐farnesene similar to the single application with 2,700 ppm ethoxyquin by drenching fruit at harvest. Incidence of superficial scald was highly correlated with the level of conjugated trienes. The control of scald by ethoxyquin was due to its antioxidant action and/or its inhibition of conjugated trienes biosynthesis.
Acidification of Brined Cherry Peppers
Authors: DAESCHEL M.A. , FLEMING H.P. , PHARR D.M. 
Published: August 2006

ABSTRACTRates and routes of acetic acid penetration into nonheated cherry peppers (Capsicum annuum) were determined by monitoring pH over time at ten interior areas. The pH was determined for fresh red and green peppers, brined peppers, and brined peppers that had been exposed to oxygen prior to brining. The pH measurements, scanning electron microscopy, and dye penetration observations indicated that the primary avenue for acid penetration was through the stem into the placenta. The last area to become acidified (pH < 4.6) was the interior of the fruit wall. Peppers that had been exposed to oxygen were more rapidly acidified (24 hr) as compared to those not exposed to oxygen (150 hr).
Influence of Brining and Packing Conditions on Product Quality of Capers
Authors: ALVARRUIZ A. , RODRIGO M. , MIQUEL J. , GINER V. , FERIA A. , VILA R. 
Published: August 2006

ABSTRACTThe effects of brine concentration (5.7.10.15 and 20% NaCl) on pre‐treatment of capers to improve preservation and packing conditions (3–10% salt, 0–1.5% acetic acid and pasteurization) on product stability were studied. All brines containing 10% salt and higher proved equally adequate for the preservation of capers at least for 27 months. The finished products manufactured from stock held in such brines had typical texture flavor and color. The use of lower concentration brines led to off‐flavor development and softening of the product. Pasteurization (80°C, 15 min) of the finished product proved efficient for preventing spoilage. Non‐pasteurized samples required high salt (ca 6%) and acid (ca 1%) levels for preservation. Otherwise, a yellow sediment developed as a consequence of microbial growth.
Effects of Drying Conditions on Water Sorption and Phase Transitions of Freeze‐Dried Horseradish Roots
Authors: PÄÄKKÖNEN KIRSTI , ROOS YRJÖ H. 
Published: August 2006

ABSTRACTThe water sorption isotherms for freeze‐dried horseradish roots (Armoracia rusticana) were determined using the interval sorption technique, and the thermal behavior of dried and rehumidified products was analyzed using differential scanning calorimetry. The hygroscopicity of the dried material increased when the surface temperature during freeze‐drying was increased from 20°C to 60°C. Both sorption and thermal data showed that drying at high surface temperatures affected the physical structure of the material, resulting in increased water adsorption, decreased glass transition temperature, and increased unfreezeable water content. Water sorption isotherms and thermal data can be used to determine the proper drying and storage conditions for horseradish roots.
Effect of pH on Formation, Proximate Composition and Rehydration Capacity of Winged Bean and Soybean Protein‐Lipid Film
Authors: SIAN NG KOK , ISHAK SOLEHA 
Published: August 2006

ABSTRACTThe effect of various pHs on winged bean and soybean protein‐lipid films formation, proximate composition and rehydration capacity were studied. Film can only form within a specific range of pH. Films prepared at high pHs (7.5, 9.0, 10.0 and 11.0) contained higher proportions of proteins, ash and carbohydrate but lower proportion of fat than those at pH 6.7, 2.5 and 2.0. Winged bean and soybean films were found to have different pattern of rehydration, however both tended to absorb more water at high pH. With regard to film formation efficiency, nutritional value (higher protein content) and rehydration capacity, soybean film is better than winged bean film.
Isotherm Equations for Starch, Sucrose and Salt for Calculation of High System Water Activities
Authors: CHINACHOTI P. 
Published: August 2006

ABSTRACTThe mass balance equations previously developed for formulated foods were extended to the starch‐sucrose‐salt system at high aw. For starch, the Smith isotherm was extrapolated; sucrose and salt data were divided into two aw regions below and above 0.925 with the second region extrapolated on the Smith isotherm to 0.9998 aw. Isotherm parameters and aw calculated for representative mixtures were determined. Comparison of the calculated values with those measured by the isopiestic method showed a correlation coefficient of 0.968.
Factors Affecting Emulsion Capacity as a Measure of Protein Functionality for Nonmeat Proteins
Authors: AMUNDSON C.M. , SEBRANEK J.G. 
Published: August 2006

ABSTRACTThe emulsion capacity (EC) of two commonly used nonmeat proteins, isolated soy protein (ISP) and sodium caseinate (SC), was measured by using a variety of conditions. The EC end point for the different proteins was significantly influenced in different ways by environmental conditions. The end point of the ISP was decreased significantly if sodium chloride was present, if the ISP were added first to water as opposed to oil or if the temperature were increased. The end point of the SC was significantly increased by low sodium chloride levels, unaffected by order of addition to water or oil and was decreased by increasing temperature. Light microscopy demonstrated the structural changes occurring at the EC end points.
Effect of Vacuum Concentration on Survival and Behavior of S. aureus 234
Authors: BATISH V.K. , NATARAJ B. , GROVER SUNITA 
Published: August 2006

ABSTRACT Staphylococcus aureus 234 population was reduced from 18 × 105 cfu/mL to 31 × 104 cfu/mL after 1:3 vacuum concentration of cow's milk. However, the corresponding figures during concentration of buffalo milk were 20 × 105 cfu/mL and 109 × 104 cfu/mL. The ability to produce enterotoxin B was completely lost in all the five variants (survivors) examined. However, coagulase and Thermonuclease (TNase) activities were only slightly decreased as compared to those of the parent strain. The egg yolk clearing by some variants on Baird Parker agar was delayed by 24 hrs and the colonies were of diffused type. The other activities like phosphatase, gelatin liquefaction, aerobic and anaerobic glucose and mannitol utilization, and hemolysis were not affected in the survivors.
Contribution of Sucrose to Nonenzymatic Browning in Potato Chips
Authors: LESZKOWIAT M.J. , BARICHELLO V. , YADA R.Y. , COFFIN R.H. , LOUGHEED E.C. , STANLEY D.W. 
Published: August 2006

ABSTRACTThe contribution of sucrose, a nonreducing sugar, to nonenzymatic browning in potato chips was investigated using a model system of buffered sugars and glycine applied to filter paper discs that were then heated in oil. It was found by fiber optic colorimetry that sucrose and the amino acid produced darkening comparable to that of reducing sugars. It is postulated that sucrose enters the reaction by thermal hydrolysis to yield glucose and fructose. Addition of glucose and glycine to potato slices by vacuum infiltration resulted in increased darkening after frying but the sugar proved to be the limiting factor in nonenzymatic browning of potato chips, emphasizing the importance of sucrose in this reaction.
Detection of Pork in Processed Meat by an Enzyme‐linked Immunosorbent Assay Using Antiswine Antisera
Authors: SAWAYA W. N. , MAMEESH M. S. , EL‐RAYES E. , HUSAIN A. , DASHTI B. 
Published: August 2006

ABSTRACTAn antiserum to autoclaved porcine muscle extract was raised in sheep and tested for the detection of pork in mixtures of pork in mutton (P/ S) or beef (P/B) heated at 70, 100, and 120°C for 30 min using a competitive enzyme‐linked immunosorbent assay (ELISA) method. The results indicated that the antiserum detected low percentages of pork (1%) mixed in beef and in mutton (0.5%) even when the meat mixtures were heated at 70, 100 or 120°C for 30 min, which correspond to heat treatments of commercially processed meat products. Regression analysis showed a high positive correlation (r > 0.99) between absorbance (OD) values and different percentages of experimental or commercially processed P/B meat mixtures. It was concluded that the combination of anti‐porcine sera raised in sheep and the ELISA method can be used for the detection of low percentages of pork in processed meats.
Low‐fat, High‐added Water Bologna: Effects of Massaging, Preblending, and Time of Addition of Water and Fat on Physical and Sensory Characteristics
Authors: CLAUS J.R. , HUNT M.C. , KASTNER C.L. , KROPF D.H. 
Published: August 2006

ABSTRACTThe low‐fat, high‐added water bologna (10% fat‐30% added water) had lower values for Instron TPA and tensile strength and higher values for cohesiveness, springiness, and cooking and purge losses than the control (30% fat‐10% added water). Massaging of low‐fat formulations tended to increase Instron TPA values compared with preblended or nonpreblended low‐fat bologna. Low‐fat products produced by massaging with all of the added water but none of the added fat had less purge during storage than low‐fat treatments that were not massaged. However, none of the low‐fat processing regimens produced bologna with sufficient water‐binding capacity necessary to maintain cooking losses of less than 6% and purge accumulation less than 2%.
Effects of Mechanically Separated Beef with Various Chloride Salts in Restructured Beef Steaks
Authors: WHEELER T.L. , SEIDEMAN S.C. , ROLAN T.L. , DAVIS G.W. 
Published: August 2006

ABSTRACTThe effects of various chloride salts (NaCl, MgCl2, KCl or 65% NaCl + 35% KCl) in combination with mechanically separated beef (MSB at 0, 10 or 20%) on the quality of restructured steaks formulated from bullock chucks were determined. As level of MSB increased, objectionable connective tissue, flavor desirability and overall palatability decreased and off‐flavors increased. The development of oxidative rancidity during frozen storage was not affected by MSB level and MSB had little effect on textural traits. NaCl and NaCl + KCl treated steaks received superior flavor and overall palatability ratings over steaks containing MgCl2 or KCl. Oxidative rancidity developed faster in steaks containing NaCl than the other salt types. Partial replacement (35%) of NaCl with KCl resulted in restructured steaks with sensory properties equal to and storage life superior to steaks with NaCl alone.
Chemical Indicators of Decomposition for Raw Surimi and Flaked Artificial Crab
Authors: HOLLINGWORTH THOMAS A. , WEKELL MARLEEN M. , SULLIVAN JOHN J. , TORKELSON JAMES D. , THROM HAROLD R. 
Published: August 2006

ABSTRACTRaw surimi and a surimi‐derived flaked artificial crab were stored at 4°C, 10°C and 22°C until advanced decomposition occurred. The raw surimi and the flaked artificial crab remained at an acceptable level of quality based on sensory analysis for approximately 2–4 days and 6–8 days, respectively, when stored at 10°C. Both products were of acceptable quality for at least 13 days when stored at 4°C. The potentials of total volatile acids (TVA) and total volatile bases (TVB) determined by flow injection analysis, ethanol determined by head‐space gas chromatography and the amines, cadaverine, putrescine, and histamine all determined by high performance liquid chromatography, were evaluated as chemical indicators of decomposition for those products. TVA and TVB appeared to have the most potential as indicators of decomposition.
Effect of Chemical Glycosylation on the Surface Properties of the Soluble Fraction of Casein
Authors: CLOSS B. , COURTHAUDON J‐L. , LORIENT D. 
Published: August 2006

ABSTRACTTo optimize the use of caseins as surfactants, the surface tension, foaming capacity and stability of the soluble fraction of casein as a function of different factors: pH, protein concentration, polarity (modified by covalent binding of carbohydrates) were studied. Below but near the pHi, the surface properties of the casein (foaming capacity and stability, decrease in surface tension) were improved. The glycosylated caseins which were more flexible and more unfolded diffused and adsorbed more rapidly at the interface and also had increased foaming capacity and stability.
Effect of Calcium Ions on the Thermodynamics of Cucumber Tissue Softening
Authors: McFEETERS R.F. , FLEMING H.P. 
Published: August 2006

ABSTRACTCalcium ion was found to cause inhibition of softening in blanched cucumber tissue under acidic conditions due to a dominant effect of the calcium upon the entropy of activation for the softening reaction. This resulted in slower rates of softening despite a decline in the enthalpy of activation. Enthalpy/entropy compensation was found to occur. The isokinetic temperature for softening was 260 ± 9 K. An assumption was made that the hyperbolic inhibition of softening by calcium was due to saturation of a binding site by calcium. The dissociation constant for calcium from the proposed site was determined to be 1.5 mM at 30°C. This was considerably stronger binding than should occur if calcium was binding to pectin carboxyl groups under similar conditions. The apparent enthalpy and entropy for calcium binding were determined.
Time‐Intensity Evaluation of Sweetness and Fruitiness and Their Interaction in a Model Solution
Authors: CLIFF MARGARET , NOBLE A.C. 
Published: August 2006

ABSTRACTSweetness and fruitness were evaluated by time‐intensity (TI) procedures in solutions varying in concentrations of glucose and peach essence at two temperatures. Of the eleven TI parameters quatified to characterize the TI curves, ten parameters varied significantly across samples for sweetness, whereas only seven varied significantly for fruitiness. Maximum sweetness intensity increased as glucose or peach essence concentration or solution temperature was raised. In contrast, maximum fruitiness intensity increased only with an increase in peach flavor concentration. Although the total persistence of aftertaste did not differ significantly between the two attributes, the mean time to maximum intensity for sweetness (6.6 sec) was 3.8 sec shorter than that found for fruitiness.
Water Sorption of Coffee Solubles by Frontal Inverse Gas Chromatography: Thermodynamic Considerations
Authors: APOSTOLOPOULOS DIMITRIOS , GILBERT SEYMOUR G. 
Published: August 2006

ABSTRACTInformation on the sorption mechanism was obtained by investigating the thermodynamic relationships of moisture in freeze‐dried coffee by frontal inverse gas chromatography. The thermodynamic parameters ΔGS, ΔHS and ΔSS were calculated. The negative ΔGS values obtained for water sorption of coffee under all conditions indicated the existence of strong hydrophilic sites in the coffee matrix. Also, the enthalpic and entropic changes showed a distinctive moisture content dependence which reflected a shift from surface sorption at restricted heterogeneous active sites to sorption at more homogeneous binding sites in the bulk phase and structural changes induced by swelling from multimolecular water that occupied the hydrophilic sites.
A Finite‐Difference Model for Heat and Mass Transfer in Products with Internal Heat Generation and Transpiration
Authors: CHAU K.V. , GAFFNEY J.J. 
Published: August 2006

ABSTRACTA finite‐difference numerical model for heat and mass transfer in products with respiration and transpiration is presented. Besides conduction and convection, the model also accounts for evaporative cooling due to transpiration and radiation heat transfer. The model is more accurate than currently used finite‐difference models and requires larger time steps.
Styrene monomer migration as monitored by purge and trap gas chromatography and sensory analysis for polystyrene containers
Authors: DURST GREGORY L. , LAPERLE EDWARD A. 
Published: August 2006

ABSTRACTA plastic‐like off‐flavor in food packaged in multilayered polystyrene containers was determined to be predominately caused by residual styrene monomer, in conjunction with ethylbenzene, that had diffused into the food product. Purge and trap gas chromatography was used to measure μg/L (ppb) concentrations of styrene monomer that migrated from containers over time. The flavor panel used in this study was able to detect the presence of styrene in apple juice at a concentration of 50 μg/L. A mixture of styrene and ethylbenzene was found to lower the concentration at which an off‐flavor could be detected to 25 μg/L. Deionized water stored in containers at various temperatures was analyzed for styrene and ethylbenzene by purge and trap gas chromatography, and the initial data fitted a simple diffusion model showing that styrene pickup was proportional to the square root of time.