bluuebunny/crossref_metadata_2025_split huggingface dataset:
Ascorbic, Dehydroascorbic and Isoascorbic Acid Simultaneous Determinations by Reverse Phase Ion Interaction HPLC
Authors: ZAPATA SERGIO , DUFOUR JEAN‐PIERRE 
Published: August 2006

ABSTRACTDetection was by UV absorbance (after pre‐column derivatization of dehydroascorbic acid with 1,2‐phenylenediamine). When absent, isoascorbic acid could be used as internal standard. Isocratic separation was accomplished in 11 min using the eluent, methanol‐water (5:95, v/v) containing potassium dihydrogen phosphate (50 mM) and the counterion hexadecyltrimethylammonium bromide (5 mM). Sample preparation steps using Sep‐pak C18 cartridge were minimal. Ten ppm could be detected for each compound with good reproducibility (c.v. <2%). The method was used to determine vitamin C content in selected foods and beverages.
Step Changes in Screw Speed Affect Extrusion Temperature and Pressure and Extrudate Characteristics
Authors: ONWULATA C.I. , MULVANEY S.J. , HSIEH F. , HEYMANN H. 
Published: August 2006

ABSTRACTA first order lag with time delay was used to model dynamic responses of product temperature, torque, and mass pressure to step changes in screw speed. Transportation lag was evident in the mass temperature at the die, while the time constants generally decreased with increased magnitude of the step input. Dynamic responses indicated a more stable response to larger magnitude of step inputs! Product attributes and process variables were shown to be a function of the magnitude of the step input when final screw speed set points were identical.
Identification of Meat from Game and Domestic Species
Authors: McCORMICK R. J. , COLLINS D. A. , FIELD R. A. , MOORE T.D. 
Published: August 2006

ABSTRACTIsoelectric focusing combined with specific enzyme staining for creatine kinase was used to characterize banding patterns in meat from pronghorn, mule deer, white‐tailed deer, sheep, moose, pork, bison, elk, caribou, red deer, beef and goat. Processed and cooked pork was differentiated from all species and beef and elk were separated from pronghorn. It was not possible to differentiate beef from elk, or prong‐horn from sheep. The inability to separate some game from some domestic species and the lability of the staining proteins after heating above 67°C limits the application of this technique.
Cholesterol Lowering Activity of Ropy Fermented Milk
Authors: NAKAJIMA HAJIME , SUZUKI YUTAKA , HIROTA TETSUJI 
Published: August 2006

ABSTRACTThe effect of ropy fermented milk on serum cholesterol in rats was studied. Basic diets containing slime‐forming Lactococcus lactis subsp. cremoris SBT 0495, its non slime‐forming variant SBT 1275, and acidified reconstituted skim milk, with 0.5% cholesterol added, were fed to F‐344 rats for 7 days. Serum cholesterol level of rats fed the ropy fermented milk were the lowest among the three treatments. The serum high‐density lipoprotein (HDL) cholesterol/total cholesterol ratio of rats fed ropy fermented milk was the highest. Slime materials produced by L. lactis subsp. cremoris SBT 0495 had a beneficial effect on rat cholesterol metabolism.
Processing and Frozen Storage Effects on the Iron Content of Cod and Mackerel
Authors: GOMEZ‐BASAURI J. V. , REGENSTEIN J. M. 
Published: August 2006

ABSTRACTProcessing and subsequent frozen storage affected the iron content of cod (Gadus morhua) and mackerel (Scomber scombrus) muscle tissue. Frame mince was obtained from the bone rack, without the head or viscera remaining, after filleting. Frame mince had significantly higher iron levels than intact fillets with or without skin or fillets that were subsequently minced. Skin‐on fillets had more iron than skin‐off fillets. Cod frame mince had about 50% heme iron, while mackerel frame mince ranged from 20‐64%. Nonheme iron increased during frozen storage due to heme breakdown. Storage above −14°C was more deleterious to the heme molecule than lower temperatures (−20°C or −40°C).
Irradiation and Packaging Affect the Nitrate‐Nitrogen Concentrations of Potatoes
Authors: MONDY NELL L. , SEETHARAMAN KOUSHIK , MUNSHI CYRUS B. 
Published: August 2006

ABSTRACTRusset Burbank and Kennebec potato cultivars were irradiated with dosages of 0.1 and 1.0 KGy and stored in polyethylene or paper bags for 1 or 3 mo at 5°C or 20°C. Tubers receiving irradiation showed a significant (p<0.01) increase in nitrate‐nitrogen concentration as compared to controls. Those receiving the 1.0 KGy dose had the highest nitrate‐nitrogen concentration. Tubers stored in polyethylene bags were significantly (p<0.01) higher in nitrate‐nitrogen concentration than those stored in paper bags. Tubers stored at 20°C were significantly (p<0.01) higher in nitrate‐nitrogen than those stored at 5°C. These trends were consistent for both cultivars. The cortex region was significantly (p<0.01) higher in nitrate‐nitrogen concentration than the pith region. Kennebec tubers were significantly (p<0.01) higher in nitrate‐nitrogen than the Russet Burbank tubers for all irradiation doses and storage temperatures.
Thermal Resistance of Bacillus coagulans in Double Concentrated Tomato Paste
Authors: SANDOVAL A. J. , BARREIRO J. A. , MENDOZA S. 
Published: August 2006

ABSTRACTThermal resistance was determined on a strain of Bacillus coagulans in double concentrated tomato paste (aw= 0.95 at 23°C, pH = 4.0, 30.3°Brix, 70.1% moisture and acidity 1.30 g/100g citric acid. A microsyringe method was used with an inoculum of 1.3 × 104 spores/ mL. Values of D90°c= 3.5 min and z = 9.5C° were obtained.
Nutritional Quality of Hard‐to‐cook and Processed Cowpea
Authors: TUAN Y.‐H. , PHILLIPS R.D. 
Published: August 2006

ABSTRACTHard‐to‐cook (HTC) defect was induced in cowpea seeds by storing at 37°C and 85% relative humidity (RH) for 6 wk. HTC and control (stored at 7°C, 60% RH) seeds were boiled for 45 and 90 min or ground to flour. Flour was cooked as paste or extruded (20% H2O, 150°C). Overall dietary quality was estimated as Feed Efficiency and Relative Response Ratio. Protein quality was determined as Nitrogen Efficiency and Relative Nutritive Value. Overall and protein nutritional quality were generally higher for control than for HTC cowpea diets. Processing affected control and HTC seeds differently. Boiling either control or HTC whole seeds improved both overall and protein quality compared to raw seeds, while extrusion substantially increased the quality of control seeds but reduced the quality of HTC seeds. Cooking as paste improved protein and overall quality of control seeds but not protein quality of HTC seeds.
Physicochemical Properties of Isolated Soy Proteins from Normal, Broken or Damaged Seeds
Authors: GENOVESE M.I. , LAJOLO F.M. 
Published: August 2006

ABSTRACTSoybean quality depends on growing, harvesting and storage conditions. The amount of broken or otherwise damaged seeds tends to increase during storage and may affect the quality of products. Protein isolates from altered seeds have physicochemical properties less useful than those of normal seeds. The effect is substantial on viscosity, gel forming ability and emulsion stability. Isolated proteins from damaged seeds mixed with those of normal seeds altered proportionally their gelation and water retention capacity of the gels. Viscosity or water absorbing capacity of protein isolates may be used as simple indicators to evaluate quality.
Maturity and Storage Affect Freeze Damage in Peanuts
Authors: SINGLETON J. A. , PATTEE H. E. 
Published: August 2006

ABSTRACTMaturity and length of storage times were studied as factors influencing chemical properties of peanuts harvested at six different dates and artificially freeze damaged for 10 hr at −4°C. Conductivity of water extracts from freeze damaged peanuts generally decreased with maturity as did the amount of potassium found in the leachatcs. Two freeze‐damage products, acetaldehyde and ethanol, decreased with maturity, indicating that maturity affected the extent of freeze damage. Acetaldehyde and ethanol concentrations also decreased during storage of freeze‐damaged peanuts.
Carbonation Interactions with Sweetness and Sourness
Authors: YAU N.J.N. , McDANIEL M.R. 
Published: August 2006

ABSTRACTThe effects of CO2 level on sweetness and of sweetener level on carbonation perception were measured in two sweetened systems. The effects of CO2 level on sourness and of acid level on carbonation perception were measured in two acidulated systems. The effects were measured at concentrations in ranges of 2‐16% (w/v) sucrose, 0.015‐0.12% (w/v) aspartame, 0.02‐0.29% (w/v) citric acid, and 0.015‐0.06% (v/v) phosphoric acid. Little effect of carbonation on sweetness was found in either sweetened system. Sucrose at 16% (w/v) reduced carbonation perception. Carbonation enhanced sourness ratings at the lower acid levels and had no effect at higher acid levels for either acid. No effect of acid level on carbonation perception was found.
Extraction and Physicochemical Characterization of Pectin from Sunflower Head Residues
Authors: MIYAMOTO A. , CHANG K.C. 
Published: August 2006

ABSTRACTPectin was isolated from sunflower head residues, using 0.75% sodium hexametaphosphate extraction followed by acid precipitation. The yield of pectin was7.3% of the head residues. The isolated pectin contained 89.2% anhydrogalacturonic acid, 2% acetyl ester, and 4.2% neutral sugars, which were mainly rhamnose and glucose. The degree of methylation was 38.5%. The pectin had a high viscosity (527 cp at 1% level) at pH 3 and a high water‐holding capacity (57g water/g organic matter). The peak molecular mass of the sunflower pectin was > 523,000 daltons.
Agar Medium for Enumeration of Fecal Coliforms
Authors: CHEN HSING‐CHEN , WU SHEU‐DER 
Published: August 2006

ABSTRACTSpread‐inoculated plates of fecal‐coliform agar (FCA) were pre‐incubated 2 hr at 35°C, and then transferred to 44.5°C for 22 hr. Fecal coliforms on FCA produce acids and CO2, which react with bromocresol purple and calcium lactate to form yellow to yellow‐green colonies surrounded by a pale yellow zone. Recovery of control or freeze‐stressed Escherichia coli on FCA was about 1 log cycle lower than that with nonselective media. The accuracy for FCA to enumerate fecal coliforms from 138 typical colonies of three food samples was 98.6%; while the false positive was 1.4%. When the method was compared with the standard 3‐tube MPN method for fecal coliforms, counts from two methods were not significantly different (p<0.05).
Low Fat Level Effects on Sensory, Shear, Cooking, and Chemical Properties of Ground Beef Patties
Authors: BERRY B. W. 
Published: August 2006

ABSTRACTTwo experiments were conducted to determine the effects of targeted fat level (0, 4, 8, 12, 16, 20%) on sensory, shear, cooking and chemical properties of ground beef patties. Frozen patties from all fat levels were cooked to achieve similar cooking yields. As fat levels decreased, tenderness, juiciness and flavor ratings decreased and shear force increased, with more pronounced differences at lower fat levels. Patties processed with 0% fat were rated lower in juiciness and flavor compared to all other fat levels. These studies suggested that alterations in processing and cooking would probably be necessary to achieve acceptance of extremely low‐fat beef patties.
Extracellular Polysaccharide from Encapsulated Streptococcus sajivarius subsp. thermophilus OR 901 Isolated from Commercial Yogurt
Authors: ARIGA H.IDEKO , URASHIMA T.ADASU , MICHIHATA E.IJI , ITO M.ANABU , MORIZONO N.OBUHIRO , KIMURA T.SUTOMU , TAKAHASHI S.ETSUKO 
Published: August 2006

ABSTRACTStrains of S. thermophilus grown on partially deproteinized whey produced an exocellular polysaccharide which contained L‐rhamnose and D‐galactose in the ratio 1:1.47. Methylation analysis showed the existence of 3 and 6‐substituted D‐galactose, 2‐substituted L‐rhamnose and nonreducing terminal D‐galactose. A polysaccharide was also obtained from the cell surface after sonication. Molecular weights of both polysaccharides were estimated by gel filtration on HPLC at about 9,000,000 and 1,100,000, respectively. These polysaccharides were different from the previously reported products by S. thermophilus strains and their presence may contribute to the ropy property of yogurt.
Muscadine Grape Polyphenoloxidase: Partial Purification by High Pressure Liquid Chromatography and Some Properties
Authors: LAMIKANRA O.LUSOLA , KIRBY S.HARON D. , MUSINGO M.ITWE N. 
Published: August 2006

ABSTRACTA rapid method of isolating grape polyphenoloxidase (PPO) was developed, using two muscadine cultivars, “Noble” and “Welder”. PPO extracts from acetone powders were partially purified followed by filtration through 0.2μ membrane filter by HPLC. Reactivity of the active fraction per unit protein, increased 10‐fold for Noble and 33‐fold for Welder cultivars over values for the corresponding crude extracts. Electrophoretic analysis and activity stain showed that the enzyme displayed a single band in Welder and two bands for Noble. Optimum pH for PPO activity in Welder was pH 4.5 while that for Noble was pH 4.5–5.5. The enzyme in the Noble cultivar was relatively more active at alkaline pH. Activites of the enzymes were stable at temperatures up to 30°C for both cultivars.
Patterns of Peroxidase in Ripening Mango (Mangifera indica, L.) Fruits
Authors: MARIN M. ANTONIA. , CANO M. PILAR. 
Published: August 2006

ABSTRACTChemical and biochemical changes in Lippens and Smith mango cultivars stored at 12°C and 85–90% RH were studied. The observed chemical changes were similar in both varieties. Peroxidase (POD) activity increased in pulp tissues up to the climacteric stage of ripening. In a parallel way, the quantity of extractable proteins decreased from preclimacteric to ripe or senescent fruits. Polyacrylamide gel electrophoresis of the extracts from Smith mangoes revealed three isoenzymes of POD which moved towards the anode at pH 8.3. The isoenzyme pattern of POD of Lippens mango extracts was quite different, showing four faster moving bands in addition to the above mentioned three characteristic bands of Smith mango fruits. Relative activity of the different isoenzymes changed during ripening may provide insight into the ripening process.
TLC Preparative Purification of Picrocrocin, HTCC and Crocin from Saffron
Authors: IBORRA J.OSÉ LUIS , CASTELLAR M. ROSARIO. , CÁNOVAS M.ANUEL , MANJÓN A.RTURO 
Published: August 2006

ABSTRACTA method for the extraction and purification of saffron secondary metabolites was developed. Among the solvents checked water was the most convenient for picrocrocin, 2,6,6‐trimethyl‐4‐hydroxy‐1‐car‐boxaldehyde‐1‐cyclohexene (HTCC) and crocin extraction from saffron stigmas. The compounds were separated by analytical and preparative thin layer chromatography on aluminum oxide, and identified by spectroscopic techniques. Quantitative determination was performed by high performance liquid chromatography methods with reverse phase C‐18. Picrocrocin, HTCC and crocin isolated by preparative TLC showed a chromatographic purity of 98%, 96% and.70%, isolation yields being 88, 98 and 70%, respectively. The isolated compounds may be useful as food colorants.
IgE‐Binding Proteins in Almonds (Prunus amygdalus); Identification by Immunoblotting with Sera from Almond‐Allergic Adults
Authors: BARGMAN T.RACY J. , RUPNOW J.OHN H. , TAYLOR S.TEVE L. 
Published: August 2006

ABSTRACTThe allergenicity of three raw almond varieties (Nonpareil, Mission and Carmel) and three types of processed almonds (blanched, blanched‐roasted, and almond butter) were examined and compared by immunoblotting using sera eight almond‐allergic individuals. Serum from the 8 individuals exhibited unique IgE‐binding patterns with most of the binding activity occurring with proteins of molecular weights between 30,000 and 70,000 daltons. Two major allergens were identified with molecular weights of ca 70,000 and 45,000–50,000 daltons, with each of these proteins binding to sera from 4 of the 8 allergic individuals. The immunoreactivity of the larger one was reduced by heat processing, while the smaller one was not affected.
In Vitro Binding of Vitamin E to Selected Dietary Fiber Sources
Authors: NNANNA I.A. , O'NEILL K.L. 
Published: August 2006

ABSTRACTAn in vitro method was used to assess interaction between whole fiber (WF) sources and vitamin E under simulated physiological conditions (pH 2, pH 7, pH 2–7; bile salt 5–15 mM; 37°C). Dose‐response and binding characteristics (via Scatchard analysis) were examined. Binding of vitamin E by lupin and gum were higher (p≤0.05) at pH 2 and pH 7 than at the sequential treatment. Oat bran, treated at pH 7 or sequentially, showed increased (p≤0.05) binding of vitamin E as fiber level increased (25 ‐ 100 mg). Scatchard plots revealed two specific noninteracting binding sites for sugarbeet and barley bran. Affinities (Kd) and capacities (n) were compared among fibers. Affinities for vitamin E were: sugarbeet>oat>lupin>barley>gum. Capacities were: barley > gum > lupin > sugarbeet > oat. Vitamin E binding to DF is complex, multifactorial, and not due to a single mechanism.
Nanofiltration Concentration Effect on the Efficacy of Lactose Crystallization
Authors: GUU Y. K. , ZALL R. R. 
Published: August 2006

ABSTRACTApplication of nanofiltration membranes to processing sweet whey and skim milk ultrafiltration permeate increased lactose crystal yield by about 10 and 8 %, respectively, at a concentration factor of 3.0. These increases were attributed to depletion of minerals, especially monovalent cations such as sodium and potassium, by the partial demineralization effect of the nanofiltration membrane. These membranes may be incorporated into current industrial processes for producing lactose from whey and milk permeates.
Crystallization of Amorphous Lactose
Authors: ROOS Y.RJÖ , KAREL M.ARCUS 
Published: August 2006

ABSTRACTCrystallization of amorphous lactose was studied at constant water content and at constant relative humidity above glass transition temperature (Tg). The rate of crystallization was followed using differential scanning calorimetry. Crystallization at constant water content increased the amount of water in the remaining amorphous matrix, which decreased Tg and accelerated crystallization. At constant relative humidity crystallization proceeded at a rate determined by T ‐Tg which increased with crystallinity. Temperature dependence of time to complete crystallization was confirmed to follow Williams‐Landel‐Ferry (WLF) equation. The results can be used to evaluate diffusion and crystallization kinetics of amorphous carbohydrates.
Enhancement of Release of Short‐Chain Fatty Acids from Milk Fat with Immobilized Microbial Lipase
Authors: CHEN J.YH‐PING , YANG B.AOKANG 
Published: August 2006

ABSTRACT Candida cylindracea or Rhizopus arrhizus lipase was entrapped in polymer gels prepared from photo‐cross‐linkable resin prepolymers. The immobilized enzyme was used in milk fat hydrolysis and effective in enhancing the release of short‐chain fatty acids compared with free enzyme. The molar percentage of short‐chain fatty acids (butyric acid to capric acid) released in the reaction increased significantly after enzyme immobilization. The gel composed of hydrophobic long‐chain prepolymer gave the highest increase, with 5.9‐fold and 4.5‐fold increases for C. cylindracea and R. arrhizus lipase, respectively. Difference in substrate diffusion rate between milk fat triglycerides may be responsible for this behavior.
Volatile Compounds on Sterile Pork Loin Tissue Inoculated with Lactobacillus plantarum and Lactobacillus fermentum
Authors: JACKSON T. C. , ACUFF G. R. , SHARP T. R. , SAVELL J. W. 
Published: August 2006

ABSTRACTSterile pork loin tissue was inoculated with Lactobacillus plantarum 1 and Lactobacillus fermentum, placed in sterile sample bottles, purged with CO2, and stored for up to 24 days at 3°C. L. plantarum grew more rapidly than L. fermentum under these conditions. Among the 15 compounds identified in the headspace of sterile and inoculated pork loin tissue were acetone, sulfur dioxide, dichloroethane, trichloromethane, benzene and toluene. Profiles of volatile compounds were similar for inoculated and sterile pork loin tissue.
Contribution of Lactobacillus plantarum and Leuconostoc mesenteroides subsp. mesenteroides to Atypical Odors of Beef Strip Loins
Authors: JACKSON T. C. , ACUFF G. R. , SHARP T. R. , SAVELL J. W. 
Published: August 2006

ABSTRACTSterile beef strip loin tissue was inoculated with Lactobacillus plantarum or Leuconostoc mesenteroides subsp. mesenteroides, placed in sterile sample bottles which were purged with CO2, and stored up to 28 days at 3°C. Volatile compounds detected in the headspace of these samples included acetone, toluene, acetic acid, ethyl acetate, a C7 hydrocarbon, and trichloromethane. The profile of volatiles in packaged sterile loin tissue stored for up to 28 days was similar. However, the inoculated samples spoiled (soured) at a faster rate.
Meat Palatability of Duroc and Chinese First‐Cross Barrows
Authors: WHEELER T. L. , YOUNG L. D. 
Published: August 2006

ABSTRACTDuroc, Meishan, Fengjing and Minzhu boars were mated to White composite gilts. Trained sensory panel evaluation and Warner‐Bratzler shear force determinations were made on chops that had been aged 4 days postmortem. No differences (P > 0.05) were found in juiciness, connective tissue amount, flavor intensity, tenderness or shear force values among sire breeds. No differences (P > 0.05) were detected in cooking losses, although meat from the Duroc‐sired pigs cooked at a faster (P < 0.05) rate, but required longer cooking (P < 0.05) times than that from the other sire breeds. These data indicate the introduction of currently available Chinese genetics into the U.S. swine population would have little effect on the palatability of pork loin chops.
Physical and Sensory Characteristics and Microbiological Quality of Beef from a Partial Hot Fabrication Procedure
Authors: MEADE M.K. , JOHNSON D.D. , WEST R.L. 
Published: August 2006

ABSTRACTVacuum storage, retail display, microbial content, and palatability were evaluated for beef which had excess fat and muscles from the thin cuts and chuck removed after longissimus pH reached 5.8. Some hot processed cuts were darker in lean color. Deep pectorals and ribeye rolls had minor shape distortions but the physical appearance of these and other cuts was little affected. The partial hot fabrication procedure did not adversely affect sensory attributes including tenderness of the final product.
Inhibition of Red Discoloration in Cooked, Vacuum Packaged Bratwurst
Authors: GHORPADE V.M. , CORNFORTH D.P. , SISSON D.V. 
Published: August 2006

ABSTRACTA red discoloration sometimes occurs in vacuum‐packaged bratwurst during storage. We attempted to characterize the red pigment and determine the effect of pH, cooking temperature, and sodium lactate on its incidence. Myoglobin was the red pigment in discolored samples. Myoglobin levels were lower in samples at pH (5.5) or cooked to 74°C. Discoloration was associated with microbial growth. Frozen samples had no red discoloration after 4 wks. Discoloration was not observed in bratwurst containing 2% sodium lactate and cooked to 74°C. In preventing red discoloration cooking to 74°C without lactate was as effective as cooking to 68°C with lactate.
Injecting Fats into Breast Meat of Turkey Carcasses Differing in Finish and Retention After Cooking
Authors: MORAN EDWIN T. 
Published: August 2006

ABSTRACTRetention of butter and coconut oil injected into the major breast muscles of uncooked turkey was examined. Fats were injected to 3% of thawed weight using carcasses differing in skin depots covering the breast of each sex. Cooking time was not influenced by fat injection nor was the yield of breast meat. Injecting fats led to a reduction in muscle moisture while petroleum ether extract increased. Fatty acid analysis of the extract indicated that the lipid increases were representative of the fat injected, and the extent of retention was equivalent with each fat source. Skin depots over the breast and sex of the turkey had little effect on muscle lipid and fat retention.