bluuebunny/crossref_metadata_2025_split huggingface dataset:
OCCURRENCE OF CAMPYLOBACTER SPECIES, SALMONELLA SPECIES AND GENERIC ESCHERICHIA COLI IN MEAT PRODUCTS FROM RETAIL OUTLETS IN THE FARGO METROPOLITAN AREA
Authors: KEGODE REDEMPTA B. , DOETKOTT DAWN K. , KHAITSA MARGARET L. , WESLEY IRENE V. 
Published: February 2008

ABSTRACT Foodborne illnesses are a substantial health burden in the United States, with Campylobacter, pathogenic Escherichia coli and Salmonella reported among the major bacterial foodborne pathogens. These organisms are often present in fresh meat and poultry with regional differences in incidence. The objectives of this study were (1) to determine occurrence of foodborne pathogens Campylobacter and Salmonella as well as generic Escherichia coli in raw meats sold in retail grocery stores in the Fargo metropolitan area of North Dakota in the Midwestern United States; and (2) to correlate observed prevalence with the product type and retail store. A total of 456 fresh raw meats (turkey, chicken, pork, beef) were purchased and tested for microbial contamination. Overall, 341 (75%) of the samples were contaminated with generic E. coli (n = 316, 72%), Campylobacter (n = 12, 2.6%) and Salmonella (n = 13, 2.9%). The meats differed significantly (P < 0.0001) in contamination rate with Campylobacter and Salmonella, but not among the five stores.PRACTICAL APPLICATIONSThe data indicate that meat products, particularly poultry (chicken and turkey), purchased from retail stores in the Fargo metropolitan area may occasionally be contaminated with Campylobacter and Salmonella. This signifies the importance of sustained surveillance of foodborne pathogens in retail meats. In addition, the data suggest that microbial contamination on raw retail meats purchased in the metropolitan area of a rural agricultural state are not higher than those reported for larger urban locales.
PULSED ELECTRIC FIELD PROCESSING OF FORMULATED RICE PUDDING
Authors: RATANATRIWONG P. , EVRENDILEK G. AKDEMIR , ZHANG Q.H. 
Published: February 2008

ABSTRACT The objectives of the study were to formulate a rice pudding to be processed by pulsed electric fields (PEF), define suitable PEF parameters and measure the shelf life of PEF‐treated rice pudding. Rice pudding was processed by a combination of mild heat (55C for 30 s) and PEF. PEF processing parameters were 33 kV/cm electric field strength, 100 L/h flow rate, 1.47 µs pulse duration and 500 pps repetition rate. The samples were then aseptically packed and kept at 4C for 94 days. pH, color, total aerobic plate count (TPC) and total mold and yeast count (TMY) were measured during shelf life study. pH, TPC and TMY counts showed the effectiveness of PEF system in that 55C+PEF‐treated products had significantly longer shelf life than that of control group (P < 0.05). L, a, and b values for color measurement of the control and the 55C+PEF‐treated samples were not significantly different (P > 0.05).PRACTICAL APPLICATIONSThe extension of pulsed electric field (PEF) technology to high‐viscosity low‐acidity particulate food requires better understanding of product characteristics and PEF systems. This study is another approach to present the applicability of PEFs to particulate foods. In order to process rice pudding, a mild heat treatment at 55C for 30 s was combined with PEFs. In this frame, reformulation of rice pudding, determination of PEF processing parameters and shelf life study of PEF‐processed rice pudding was studied. It was demonstrated that 55C+PEF treatment of rice pudding is a viable option for food industry.
COMPARISON OF RESPONSE SURFACE METHODOLOGY AND THE PROPOSED WEIBULL MODEL FOR INACTIVATION OF LISTERIA INNOCUA BY HIGH HYDROSTATIC PRESSURE
Authors: BUZRUL SENCER , ÇEVİK METE , ALPAS HAMİ 
Published: February 2008

ABSTRACT Published inactivation data of Listeria innocua by high hydrostatic pressure (HHP) were used to compare the prediction capabilities of response surface methodology (RSM) and the proposed Weibull model. A quadratic function was used for the secondary modeling of the reduced Weibull model's time constant parameter so that this model consisted of pressure, temperature and time just like RSM equation. Application of each model was shown separately. The usability, differences and similarities of these models were also pointed out. In general, the reduced Weibull model gave better predictions than RSM at 207 and 276 MPa for three temperature values (25, 35 and 45C); however, at 345 MPa for 35 and 45C just the opposite was observed.PRACTICAL APPLICATIONSIt becomes increasingly apparent that high hydrostatic pressure treatment of food products is often required for effective microbial inactivation. In consequence the prediction of microbial inactivation is essential. Accurate prediction of high hydrostatic pressure inactivation by means of different modeling approaches would be very beneficial to the food industry in selecting optimum combinations of pressure, temperature and time to obtain desired levels of microbial inactivation while minimizing the production costs and maintaining a maximum degree of sensory and nutrient quality.
RICE‐EATING QUALITY AMONG CONSUMERS IN DIFFERENT RICE GRAIN PREFERENCE COUNTRIES
Authors: SUWANNAPORN PRISANA , LINNEMANN ANITA 
Published: February 2008

ABSTRACT More rice is eaten nowadays in traditionally nonrice‐eating countries. This study investigated consumer eating quality preferences among consumers in target rice export countries to identify opportunities and strategic implications. A quantitative study with 1,128 consumers of target nationalities was conducted in combination with focus group discussions. Discrimination analysis was performed to investigate differences in perception between consumers from countries which had different rice grain preference. Result showed that rice texture was the best discriminator. It could correctly predict consumers from nonspecific grain preference, short grain preference and Basmati preference at 63, 71 and 81%, respectively. Jasmine rice had its unique quality, which was highly differentiated between people who prefer and do not prefer it (α = 0.00). Jasmine rice aroma was not a decisive quality attribute for consumers in general. However, it was a desirable quality trait for those who specifically prefer Jasmine rice. Consumers from the nonrice‐eating countries preferred harder and less sticky rice that was a threat for Jasmine rice in this region. Thai exporters should offer various grain qualities that suit different taste preferences instead of focusing only on Jasmine rice.PRACTICAL APPLICATIONSThis study found that rice aroma was not a decisive quality attribute for some consumer especially for those originating from nonrice‐eating countries and some Asians. So, Jasmine rice was not always preferred. Consumers from the rice‐eating countries tended to prefer their country's traditional rice variety, which was not easy to change. However, differentiation strategy via diffusion process through Thai cuisine or Thai restaurant can make Jasmine rice an indispensable niche. Consumers from the nonrice‐eating countries have started to develop a preference for long grain rice but with no specific preference among grain varieties. They obviously prefer harder and less sticky rice as the influence of the market pioneer, the American rice. Instead of focusing only on Jasmine rice, Thai rice exporters should offer various rice grain qualities that suit different taste preferences.
ODOR IDENTIFICATION ABILITY PREDICTS CHANGES IN SYMPTOMS OF PSYCHOPATHOLOGY FOLLOWING 56 H OF SLEEP DEPRIVATION
Authors: KILLGORE WILLIAM D.S. , KILLGORE DESIREE B. , MCBRIDE SHARON A. , KAMIMORI GARY H. , BALKIN THOMAS J. 
Published: February 2008

ABSTRACTS A person's ability to identify odors provides an index of the functional integrity of the brain's prefrontal cortex. Some evidence suggests that the functional activity of the prefrontal cortex, when well rested, may predict individual differences in the ability to sustain performance when subsequently sleep deprived. It was hypothesized that odor identification accuracy, when rested would predict the vulnerability to sleep deprivation‐mediated elevations of affective symptoms of psychopathology, as measured on the Personality Assessment Inventory (PAI). Twenty‐two healthy volunteers completed the University of Pennsylvania Smell Identification Test (SIT) and the PAI when rested. After 56 h of continuous wakefulness, participants were re‐administered the PAI. Poorer odor identification at baseline correlated with increased symptoms of depression and borderline negative relationships. In contrast, higher SIT scores correlated with increased manic irritability. Results suggest that better olfactory identification in the well‐rested state (a putative index of orbitofrontal cortex integrity) predicts affective stability during subsequent sleep deprivation. PRACTICAL APPLICATIONSThe findings of the study showed that a brief, portable and easily administered test of olfactory perception was effective at identifying individuals that were likely to show degradation of emotional and cognitive performance when sleep deprived. With further validation, odor identification tasks, such as the Smell Identification Test, may provide quick screening tools to aid in identifying and selecting personnel that may operate most effectively under adverse conditions of prolonged wakefulness.
CONSUMER PERCEPTION OF SOY AND DAIRY PRODUCTS: A CROSS‐CULTURAL STUDY
Authors: JONES V.S. , DRAKE M.A. , HARDING R. , KUHN‐SHERLOCK B. 
Published: February 2008

ABSTRACT Soy and dairy are the two main sources of protein that are used in specialized products such as sports bars and beverages. Historically, New Zealanders have consumed mainly dairy products, whereas American consumers have been exposed to both soy and dairy. The purpose of this research was to collect consumer views and opinions from New Zealand (NZ) and U.S. consumers about the health benefits and product claims associated with soy and dairy products and to determine if there were any cross‐cultural differences. Consumers from the U.S.A. and NZ answered a usage and attitude questionnaire and completed a conjoint analysis survey on their general knowledge and perception of the health benefits of soy and dairy products and the differences between these products. Both groups of consumers associated specific health claims with each protein source. There were minimal differences between U.S. and NZ consumers in their knowledge and perception of soy and dairy products; however, NZ consumers had a greater preference for dairy, whereas U.S. consumers did not differentiate their choice of protein source as clearly. PRACTICAL APPLICATIONSThe insights gained in this study give researchers and marketers information about how soy and dairy products are perceived by consumers. It provides information about the specific health claims that consumers attribute to soy and dairy and what preferences they have for these products. The similarities and differences that are shown between U.S. and New Zealand consumers are beneficial to know when formulating products to sell in today's global food industry.
TABLES FOR PARITY TESTING
Authors: ENNIS DANIEL M. 
Published: February 2008

ABSTRACT There is frequent interest in establishing whether two products or treatments are essentially equivalent or at parity. Two types of parity hypotheses are defined in this article, an unsurpassed hypothesis and an equality hypothesis. Tables for these two types of parity hypotheses are presented for 2‐alternative forced choice and preference data. These two hypotheses are often used in product testing for claims support involving either equality or unsurpassed claims. The basis for the tables is presented along with illustrative examples of their use in product testing. PRACTICAL APPLICATIONSThere are many industrial applications in which it is desirable to know whether one product can act as a substitute for another. Examples include blend and flavor modifications of products that are necessary when ingredients change as a result of natural seasonal variation or of changes in suppliers. Products are often deliberately modified in response to government regulations, availability of raw materials, substitution to more healthful or lower cost components, or are inadvertently modified because a new factory has come online. In addition, some companies develop products that are direct substitutes for their competitors and make advertising claims concerning their equivalency. These applications require a reliable basis for making recommendations concerning product substitutions or parity statements.
EFFECT OF THE GLASS SHAPE ON FLAVOR PERCEPTION OF “TOASTED WINE” FROM RIBEIRO (NW SPAIN)
Authors: VILANOVA MAR , VIDAL PABLO , CORTÉS SANDRA 
Published: February 2008

ABSTRACT The objective of this study was to determine the effect of geometries of nine glass types on the sensory perception of sweet “toasted wine” from the Appellation of Origin Ribeiro wine. Nine wine tasters conducted the sensory evaluation. The subjects compared six Ribeiro wines with nine different glasses. Visual, nose and taste expression of wines were rated repeatedly before and after drinking in each type of glass. Harmony and functionality were rated as well. Ratings of wine and glass descriptors from different glasses were influenced by glass shape. The present study indicates that the shape of glasses has an influence on the perception of the characteristics of “toasted wine.” PRACTICAL APPLICATIONSThe results of our study suggest that the glass shape has an effect on the perception of odor and flavor of “toasted wine.” The results showed that the glass type G was the one recommended by the wine tasters to consume the “toasted wine” from the Appellation of Origin Ribeiro.
COMPARISON OF INSTRUMENTAL METHODS FOR MEASURING SEED HARDNESS OF FOOD‐GRADE SOYBEAN
Authors: ZHANG BO , TAMURA MIOKO , BERGER‐DOYLE JOYCE , CHEN PENGYIN 
Published: February 2008

ABSTRACT Breeding specialty soybeans for the soyfood market requires proper methodology in evaluation of seed quality attributes. In this study, efficient methods that could be potentially used for testing soybean seed hardness were developed by examining different instruments and seed parameters. Five food‐grade soybean genotypes with different seed sizes were used to determine seed water‐absorption capacity and hardness. Water absorption capacity was expressed by swell ratios for seed weight, seed dimension, and volume of water changes before and after soaking. Seed hardness test was conducted by a one‐bite method using a food texture analyzer equipped with five different probes. The results showed that hardness testing by a 75 mm cylinder with 10 steamed seeds, single blade with five steamed seeds, and shear cell with 30 g steamed seeds produced dependable and consistent results with low coefficient of variance. However, shear cell may not be practical for early plant selection in a breeding program due to a relatively large sample requirement. Seed size can be used as indirect selection indicators for seed hardness. PRACTICAL APPLICATIONSSeed hardness is an important factor in determining soybean suitability for natto production. This study used two texture analyzers equipped with five different probes to test hardness of five soybean genotypes with different seed size. The methodologies for testing the seed texture of soybean have been established, which can help regulate the seed hardness testing for commercial production and provide consistent hardness references for natto breeding programs and the seed industry.
EFFECT OF COLD STORAGE ON CULTURE VIABILITY AND SOME RHEOLOGICAL PROPERTIES OF FERMENTED MILK PREPARED WITH YOGURT AND PROBIOTIC BACTERIA
Authors: DAMIN MARIA REGINA , MINOWA EIMY , ALCÂNTARA MARIA REGINA , OLIVEIRA MARICÊ NOGUEIRA 
Published: February 2008

ABSTRACT We examined the effect of storage time on culture viability and some rheological properties (yield stress, storage modulus, loss modulus, linear viscoelastic region, structural recuperation and firmness) of fermented milk made with Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus (LA) and Bifidobacterium animalis ssp. lactis in coculture with Streptococcus thermophilus (ST). Acidification profiles and factors that affect viability (postfermentation acidification, acidity and dissolved oxygen) were also studied during 35 days at 4C. Fermented milk prepared with a coculture of ST and Bifidobacterium lactis gave the most constant rheological behavior and the best cell viability during cold storage; it was superior to ST plus LA for probiotic fermented milk production.PRACTICAL APPLICATIONSProbiotic cultures should grow quickly in milk, provide adequate sensory and rheological properties to the product, and remain viable during storage. Commercially, it is very common to use yogurt starter culture (i.e. Streptococcus thermophilus[ST] and Lactobacillus delbrueckii ssp. bulgaricus) in combination with the probiotic bacteria in order to reduce fermentation time. However, LB tends to post acidify fermented milk, which reduces the viability of the probiotic bacteria; thus, it is recommended to use starter cultures devoid of this species. We found that the technological properties and the viability of the probiotic bacterium Bifidobacterium animalis ssp. lactis BL O4 in coculture with ST make it suitable for probiotic fermented milk production; it produces rheological characteristics similar to those of yogurt.
PRODUCTION AND CHARACTERIZATION OF SPONGE‐DOUGH BREAD USING SCALDED RYE
Authors: ESTELLER MAURICIO S. , LANNES SUZANA C.S. 
Published: February 2008

ABSTRACT In this work, flatbed scanning, instrumental texture analysis, spectrophotometric color determination (L*, a*, b*), moisture and specific volume measurements were used to evaluate the effects of the addition of rye flour or rye flakes, yeast and boiling water in different amounts in sponge‐dough rye bread production. The treatments changed significantly (P < 0.05) the crumb cell area (mm2), cell diameter (mm), cell perimeter (mm), texture parameters and light reflectance (L*, a*, b*). Scalding process could be used to produce new textures and color of baked products.PRACTICAL APPLICATIONSFermented foods contribute to about one‐third of the diet worldwide. Fermentation causes changes in texture, flavor, appearance, nutrition and safety of food. Many cereal products start with heat treatment to change protein and starch properties, removal of antinutrients, natural toxicants and mycotoxins, before fermentation. The study of microstructure can be used to increase understanding of the changes that occur during processing of food and the role of different ingredients, allowing a better control of the structure and regulation of texture. Designing texturally appealing foods presents a new challenge to companies.
EFFECT OF COOKING TIME AND STORAGE TEMPERATURE ON THE TEXTURAL PROPERTIES OF CASSAVA DOUGH
Authors: RODRÍGUEZ‐SANDOVAL EDUARDO , FERNÁNDEZ‐QUINTERO ALEJANDRO , SANDOVAL‐ALDANA ANGÉLICA , QUICAZÁN MARTHA CECILIA 
Published: February 2008

ABSTRACT The characteristics of the texture of cassava dough were evaluated using the stress–relaxation test and texture profile analysis. Cassava parenchyma processed under different cooking times, 15 or 18 min, and stored at either −5 or −20C for 24 h was used to produce the dough. Two stress–relaxation models, Maxwell and Peleg, were fitted to the experimental data. Both models were validated for quantifying the relaxation behavior; but the Maxwell model best fitted the experimental data. Dough samples from the parenchyma cooked for 18 min and stored at −20C showed the lowest elastic moduli, viscosities, initial compressive relaxation modulus and hardness values. It was concluded that higher cooking times and lower temperatures during the storage period increased the degree of retrogradation of starch granules, affecting the textural properties of cassava dough.PRACTICAL APPLICATIONSThere are new and growing industries in cassava‐producing countries that use fresh cassava roots in order to produce high added‐value products like croquettes, fried chips or snacks. Cassava dough is an intermediate product for making cassava croquettes, which is a stick‐fried food well positioned in the Colombian market. The study of the rheologic and textural behavior of cassava dough is important for processing improvements in the cassava croquette industry. The results of this investigation showed that stress–relaxation test and texture profile analysis were sensitive to identify changes related to different processing conditions; in addition, the higher cooking times and lower temperatures during the storage period decreased the stiffness of cassava dough, affecting its handling in a following process.
ORAL PHYSIOLOGY AND TEXTURE PERCEPTION OF SEMISOLIDS
Authors: ENGELEN LINA , VAN DER BILT ANDRIES 
Published: February 2008

ABSTRACT In the oral cavity, the food is subjected to several mechanical and chemical processes. It is fractured by the teeth, diluted and broken down by saliva, heated or cooled by the ambient temperature of the mouth, formed into a bolus and finally swallowed. Numerous receptors in the oral cavity and nose respond to the initially ingested food and monitor the changes during processing. This leads to central perceptions of taste, odor, irritation and texture of the food. Most sensations associated with food texture occur only when the food is manipulated, deformed or moved across the oral receptors. In addition, people assessing the same stimulus differ in their ratings of that stimulus and their oral physiological parameters also exhibit inter‐individual variations. This paper is based on the PhD thesis of one of the authors. It gives an overview of this study and includes related work of other authors. The aim of our research was to improve the understanding of oral texture perception, in particular to examine the role of oral physiological processes in oral texture perception of semisolids and to investigate whether individual differences in perception could be attributed to differences in oral physiology among subjects. The results of our study demonstrate that oral physiological parameters such as oral sensitivity, tongue movements, temperature and saliva composition are of importance for texture perception of semisolids. Many parameters of oral physiology correlate with various perceived texture attributes. This implies that intra‐individual differences in texture perception could be attributed to variations in oral physiology. Oral physiology thus plays a role in texture perception of semisolids and should be taken into account in future texture research. PRACTICAL APPLICATIONSBy understanding the processes in the mouth while eating, a better understanding of the sensations and the perceptions of the food can be gained. Taking for each food the relevant physiological parameter into consideration when performing and designing rheological/instrumental measurements grants more natural conditions and better predictions of sensory perception. This could save time and money on time‐consuming and expensive sensory panels in the earlier steps of product development and renovation. Knowing how physiological processes highlight specific flavor/texture sensations may be useful for product development or quality control where one typically wants to focus on certain sensations and ignores others. In addition, a future application could be to tailor products for personalized nutrition, individual choices or clinical nutrition based on physiological groups.