bluuebunny/crossref_metadata_2025_split huggingface dataset:
Clarified Natural Apple Juice: Production and Storage Stability of Juice and Concentrate
Authors: BEVERIDGE T. , FRANZ K. , HARRISON J.E. 
Published: August 2006

ABSTRACTThermal treatment (90°C, 20 sec) of Red Delicious apple mashes followed by Pectinase (0.02%;v/w), centrifugation, bentoniting and filtration resulted in a clear natural apple juice. Whole apple mash juice was faintly pink due to extracted skin anthocyanins and the 70° Brix concentrate prepared from the juice was ruby red. Pink juice browned extensively over 648 hr storage at 37°C and browning was associated with development of an absorption maximum at 446 nm. The ruby red concentrate stored at 37°C, turned orange (167 hr) darkening to brown (648 hr) and gave visible spectral scan typical of Maillard browning development.
Quality of Florida‐Packed Retail Grapefruit Juices as Determined by Consumer Sensory Panels and Chemical and Physical Analyses
Authors: FELLERS P. J. , de JAGER G. , POOLE M. J. , HILL E. C. , MITTAL P. 
Published: August 2006

ABSTRACTSix samples of each of 5 types of Florida‐processed grapefruit juice obtained from the U.S. retail market during 1983 were evaluated for overall flavor and other quality attributes by 108‐member consumer sensory panels. Grapefruit juice consumers found overall flavor acceptable and color about right, aroma and sweetness lacking (P < 0.01) and tartness and bitterness excessive (P < 0.01). Juices were measured for content of furfural, naringin, limonin, Brix and acid with Brix:acid ratio being calculated. Most factors varied according to type of product. Many correlation coefficients, although mostly low, were found significant between factors (P < 0.05). Panelists perceived bitterness to a measurable extent as tartness or lack of sweetness and did not clearly differentiate between these two sensory attributes.
Pectolytic Enzyme Studies for Peeling of Grapefruit Segment Membrane
Authors: BEN‐SHALOM N. , LEVI A. , PINTO RIVKA 
Published: August 2006

ABSTRACTIn vitro studies of commercial pectolytic enzymes with grapefruit membranes and citrus pectin were conducted to determine optimum conditions for peeling membranes from grapefruit segments. Alcohol‐insoluble solids residue (AIS) extracted from washed membrane consisted of ca. 46% pectic substances and 25% neutral sugars. The main neutral sugar of AIS was glucose, followed by arabinose and xylose. Optimum conditions for degradation of segment membranes by pectinase “C‐80” were: pH between 4.0 and 5.0 at 55°C. Optimum temperature for degradation of commercial pectin was 50°C; this indicates that optimum conditions for enzymatic activation depend also on the substrate degraded. The enzyme was fully inactivated after 1 min at 80°C. This study provides additional basic information for industrial application of enzymatic peeling of citrus segments.
Effects of Dithiocarbamate Fungicides on Corrosion Mechanisms and Shelf‐Life Behavior of Light Acid Fruits in Plain Tin Containers
Authors: SINSEL J. A. , BARDUN R. L. , PETERSON C. H. 
Published: August 2006

ABSTRACTFrom the results of monitoring commercial test packs, synthetic test packs, and related laboratory experiments, the effects of dithiocarbamate fungicide residues on the shelf‐life of canned acid fruits in plain tin containers have been clearly demonstrated. It has been shown that the sulfur compounds resulting from the decomposition of the fungicides are the “active” species and, depending on the quantity of fungicide initially present, can control corrosive failure through pitting corrosion mechanisms. Steel chemistry has also been shown to be an important factor in these interactions as evidenced by the superior performance of aluminum deoxidized continuous cast containers when compared to containers produced from type L ingot steel.
Comparison of Sterilization Values from Heat Penetration and Spore Count Reduction in Agltating Retorts
Authors: BERRY MAURICE R. , BRADSHAW JOE G. 
Published: August 2006

ABSTRACTSterilization values from heat penetration (Fo) and spore count reduction (IS) were simultaneously measured in 7% food starch heated in 300 × 404 cans in an agitating retort. Thermal inactivation of the spores of Bacillus stearothermophilus was characterized by a 4 min lag period, a D121.1 of 2.5 min, and a z of 8.2C°. Differences between IS and Fo were influenced by retort temperature, lag in inactivation, and z‐value, for Fo values from 5 to 15. IS was generally higher than Fo for retort temperatures above 121.1°C. F values using the z of 8.2°C compared favorably to IS (corrected for the inactivation lag period) for retort temperatures between 115.0° and 126.1°C.
Evaluation of Sucrose Esters in Ice Cream
Authors: BUCK J.S. , WALKER C.E. , PIERCE M.M. 
Published: August 2006

ABSTRACTSucrose esters of varying hydrophilic‐lipophilic balance (HLB) values were added to standard ice cream mixes at 0.15 or 0.25%, and compared with ice creams containing either a commercially available or no emulsifier. Resulting viscosities and overrun patterns were similar, but surface tensions decreased with increasing HLB and concentration. The addition of sucrose esters at 0.25% tended to prevent clumping out of fat particles. Sucrose ester‐containing samples melted in a normal manner, and only texture differences were detectable among samples, with the ester‐containing samples rated higher than the control or reference samples initially and similar to the reference after storage.
Effect of Freezing and Microwave Heating on Proteins from Codfish Fillets: Analysis by SDS Polyacrylamide Gel Electrophoresis
Authors: YOWELL KIMBERLY , FLURKEY WILLIAM H. 
Published: August 2006

ABSTRACTWater soluble and insoluble proteins were extracted from codfish samples subjected to a rapid freeze (– 196°C), a slow freeze (– 15°C), 1 min microwave heating, and from fresh extracts. The water soluble protein content decreased significantly in both frozen samples and in the microwave heated samples when compared to fresh extracts. Analysis by SDS PAGE showed a significant loss in water soluble proteins after microwave treatment concomittant with the appearance of two high molecular weight species. No differences were apparent in the nonsoluble protein SDS PAGE profiles.
Changes of Tyramine during Storage and Spoilage of Anchovies
Authors: SANTOS‐BUELGA C. , MARINE‐FONT A. , RIVAS‐GONZALO J.C. 
Published: August 2006

ABSTRACTA study was carried out on the evolution of tyramine throughout storage and spoilage at two different temperatures of canned anchovy semi‐preserves and anchovy homogenates. During storage an increase occurred in tyramine until a maximum concentration was reached, after which it began to decrease. The storage temperature did not significantly influence the maximum tyramine content reached, though refrigeration temperatures delayed the start of the increase. Determination of tyramine was not a good parameter for establishing the conservation or spoilage status of anchovies.
Lactic Acid Fermentation Using High Levels of Culture and the Fate of Staphylococcus aureus in Meat
Authors: RACCACH M. 
Published: August 2006

ABSTRACTThe fermentation period of beaker sausage was reduced by 39% when the inoculation level of pediococci was increased from log 7.5 to 8.8 CFU/g. Inoculation levels of log ≥ 8.0 CFU/g reduced threefold the lag period of measurable change in the pH value of meat. S. aureus FRI 100 in beaker sausage decreased in population at all levels of pediococci. Pediococci (log 8.8 CFU/g) in regular sausage controlled the aerobic and anaerobic growth of S. aureus Z‐88. Nitrite‐free regular sausage supported the largest increase in the aerobic population of this strain. S. aureus FRI 100 and 722 decreased in population in both the aerobic and anaerobic portions of regular sausage.
Protein Extraction from Conophor (Tetracarpidium conophorum) Seed
Authors: EKPENYONG T. E. 
Published: August 2006

ABSTRACTThe extraction procedure and the effect of dispersing agents, pH and molar concentrations on the proteins of conophor seeds which are rich in proteins (21‐23%) and edible oil (56%) were evaluated. The extraction was found to be pH dependent. Excellent extraction of proteins was found to occur at acid pH (2.0) and alkaline pH (12.0). The minimum point of nitrogen dispersion occurred at pH 4. The type and concentration of the dispersing agent affected the amount of protein extracted.
Sensory Quality of Turkey Rolls Roasted and Held in an Institutional Convection Oven With and Without Chilled Storage
Authors: CREMER MARION L. 
Published: August 2006

ABSTRACTSensory quality of turkey rolls was determined related to: roasting to 77°C in a convection oven at 105°C, 136°C and 165°C; 0, 60, and 120 min holding in a convection oven; and 0 and 24 hr chilled storage. Turkey aroma and flavor were significantly greater after 120 than 0 min holding time. Juiciness was significantly greater for turkey roasted at 105° than at 136° or 165°C, at 0 than after 60 or 120 min holding, and was influenced by the interaction of roasting temperature with cold storage and holding time; and cold storage with time for holding hot turkey. Cold storage alone had no effect on juiciness, and neither texture nor off‐flavor were affected by any of the factors in the study.
Development and Evaluation of Whole‐Cell Yeast Lactase for Use in Dairy Processing
Authors: BRODSKY J.A. , GROOTWASSINK J.W.D. 
Published: August 2006

ABSTRACTA low‐cost industrial grade lactase was developed for one‐time use in dairy products. The preparation contained the entire biomass of a selected hyperproducing strain of the yeast Kluyveromyces fragilis. Intracellular lactase was made freely accessible to its substrate by permeabilization of the cell membrane with food compatible reagents. In 0.1M phosphate plus 0.4% methyl paraben, permeabilization was complete in 0.5–1 hr at 50°C, with 90% activity recovery from 180 g/L of cells. Whole‐cell lactase contained no viable cells and was free of proteolytic activity. Its pH optimum of 5.6–6.0 proved suitable for lactose hydrolysis concurrent with cottage cheese fermentation. Hydrolyzed whey was used in ice cream and bakers' yeast production.
Photooxidation of Cholesterol in Butter
Authors: LUBY J.M. , GRAY J.I. , HARTE B.R. , RYAN T.C. 
Published: August 2006

ABSTRACTThe effect of exposure to fluorescent light on the oxidative stability of cholesterol in unpackaged butter was investigated. Oxidation of cholesterol in butter occurred, although the oxidation products were detectable only after prolonged exposure to light. Cholesterol oxides were more concentrated at the surface than throughout the entire butter block and were detectable after 8 days of exposure to light. 5‐Cholesten‐313, 7α‐diol and its 7β‐epimer, products of free radical attack on cholesterol, were detected among the oxidation products, along with a compound suspected to be 6‐cholesten‐3β, 5α‐diol. This latter compound is only known to form following singlet oxygen attack on cholesterol.
Effects of Packaging and Light Source on the Oxidative Stability of Cholesterol in Sutter
Authors: Luby J.M. , Gray J.I. , Harte B.R. 
Published: August 2006

ABSTRACTThe effect of package material light transmission on the oxidative stability of cholesterol in butter exposed to fluorescent light was investigated. Only aluminum foil prevented cholesterol oxidation after 15 days of exposure. Margarine wrap, opaque parchment, wet strength dry wax paper, and polyethylene film were not effective. These results indicate that cholesterol oxidation occurred via singlet oxygen attack as well as free radical mechanisms. Daylight elicited oxidation in butter at 22°C at a greater rate than did fluorescent roomlight. Cholesterol oxidation products were detectable in some samples after 2 wk, but concentrations were very low and restricted positive identification by the analytical procedure employed in the study.
Lipoxygenase‐Catalyzed Oxidation of N‐6 and N‐3 Polyunsaturated Fatty Acids: Relevance to and Activity in Fish Tissue
Authors: HSIEH R. J. , KINSELLA J. E. 
Published: August 2006

ABSTRACTLipid peroxidation is an important process responsible for the flavor deterioration of many plant and animal foods. In order to understand possible mechanisms of initiation, a soybean lipoxygenase‐polyunsaturated fatty acid model system was studied. The rate of enzyme‐initiated oxidation was monitored by both oxygen consumption and diene conjugation. The hydroperoxides from an n‐6 fatty acid, i.e. arachidonic, and n‐3 fatty acids, i.e. linolenic, eicosapentaenoic, and docosahexaenoic acids were reduced and analyzed by reverse‐phase high pressure liquid chromatography and gas chromatography/mass spectrometry. The lipoxygenase specifically catalyzed oxygenation at the n‐6 carbon of both n‐3 and n‐6 fatty acids. Lipoxygenase activity was demonstrated in skin homogenate from rainbow trout and its role in off‐flavor development is discussed.
Effects of Freeze‐Thaw Abuse on the Viscosity and Gel‐Forming Properties of Surimi from Two Species
Authors: KIM B. Y. , HAMANN D. D. , LANIER T. C. , WU M. C. 
Published: August 2006

ABSTRACTThe effects of cyclic freezing and thawing upon the quality of frozen surimi of two species were studied with respect to sol viscosity, sol rigidity changes during thermal processing and structural failure properties of the cooked gel. A torsion test, used to determine the strength of gels subjected to different thermal histories, revealed that increasing the number of freeze‐thaw cycles reduced the strength and deformability of both sand trout and Alaska pollack surimis. Continuous monitoring of sol rigidity during thermal processing showed little changes in thermal transition temperatures caused by freeze‐thaw abuse for either surimi but shifts occurred in overall rigidity levels. Particularly dramatic changes were induced in the Alaska pollack rigidity thermogram. The rigidity thermograms of sand trout and Alaska pollack were significantly different, as were their responses to freeze‐thaw abuse and low temperature (4°C and 40°C) pretreatments.
Ascorbic Acid and Dehydroascorbic Acid Content of Tropical Root Crops from the South Pacific
Authors: BRADBURY J. H. , SINGH U. 
Published: August 2006

ABSTRACTThe total vitamin C content (ascorbic acid (AA) plus dehydroascorbic acid (DAA) was estimated by HPLC for sweet potato (Ipomoea batatas), taro (Colocasia esculenta), giant taro (Alocasia macrorrhiza), giant swamp taro (Cyrtosperma chamissonis), taro (Xanthosoma spp.), yam (Dioscorea alata), yam (D. esculenta), cassava (Manihot esculenta) and mean values were 23.6, 15.1, 16.9, 15.7, 13.6, 27.5, 20.3, and 14.9 mg/100g fresh weight, respectively. Standard titrimetric and colorimetric methods gave results only for AA which were generally comparable with HPLC. Drying at 40°C caused loss of AA which was not quantitatively converted into DAA. Storage of sweet potato at 25°C and 15°C for 28 days reduced the total vitamin C content by 17% and 15%, respectively; there was no significant decrease at 0°C. Cooking reduced the levels of AA and DAA by up to 70%.
Crystallinity of Waxy Maize Starch as Influenced by Ambient Temperature Absorption and Desorption, Sucrose Content and Water Activity
Authors: CHINACHOTI PAVINEE , STEINBERG M. P. 
Published: August 2006

ABSTRACTCrystallinity of waxy maize starch was determined by X‐ray diffraction. Absorption and desorption over the range 0.33‐0.84 aw, were applied to raw, partially gelatinized, and completely gelatinized starches mixed with0–50% sucrose. Increasing aw and moisture content in‐creased crystallinity in case of all three starch treatments. A critical moisture content was required for recrystallization of starch. Gelatinized starch showed the greatest crystallinity hysteresis which was much greater than water sorption hysteresis. Sucrose had no effect on starch crystallinity with absorption. With desorption of completely gelatinized starch‐sucrose mixtures, the sucrose caused a sharp decrease in crystallinity at0–10% sucrose while, at higher sucrose content, the crystallinity increased.
Lipid‐Soluble Vitamins in Blood and Liver of Rats Fed a Diet Containing Hard Red Spring Wheat Bran
Authors: OMAYE STANLEY T. , CHOW FAYE I. 
Published: August 2006

ABSTRACTSemipurified diets containing either 0 or 20% wheat bran were fed ad libitum to male Sprague‐Dawley rats for 9 wk. Wheat bran consumption had no effect on vitamin A or E levels in plasma, leukocytes, or liver, nor on vitamin E levels in erythrocytes of these rats after 9 wk of feeding. However, during the study period, values showed transient declines. Both vitamins showed similar declines in leukocytes and livers of the bran‐fed rats. Erythrocyte vitamin E levels also were influenced by the wheat bran diet but no erythrocyte vitamin A could be detected. Thus, rats adapt to diets containing high levels of wheat brans, perhaps by metabolic or gastrointestinal modifications.
Physical and Chemical Characteristics of Pearl Millet Grains and Their Relationship to Roti Quality
Authors: SUBRAMANIAN V. , JAMBUNATHAN R. , RAMAIAH C. D. 
Published: August 2006

ABSTRACTPhysical characteristics such as swelling capacity of grain and flour and water‐soluble flour fraction, and chemical characteristics such as protein, starch, amylose, soluble sugars and fat content in pearl millet (Pennisetum americanum (L.) Leeke) grains from 20 cultivars comprising local types, popular hybrids and prerelease lines were determined. Rotis were made from the grains of the 20 cultivars and evaluated for color, texture, odor, taste, and acceptability by a trained taste panel. The correlations between physicochemical characters and roti quality of 20 cultivars were worked out. The swelling capacity, water‐soluble flour fraction, water‐soluble protein, and amylose content of flour influenced the roti quality.
Microbial Inhibitors of Cranberries
Authors: MARWAN AREF G. , NAGEL CHARLES W. 
Published: August 2006

ABSTRACTAn ethanolic extract of Cranberry exerted a significant antimicrobial effect on Saccharomyces bayanus and Pseudomonas fluorescens. The antimicrobial properties of cranberries were due to a number of factors. First, the low pH (2.6) inhibited many microorganisms per se, and its effect on the dissociation of benzoic acid made the inhibition more drastic. Secondly, after raising the pH to 5.2, cranberry juice still did not support the growth of S. bayanus. Growth did occur at pH 5.2 after 0.3% yeast nitrogen base was added. Thirdly, proanthocyanidins and flavonols were found to be the major microbial inhibitors other than benzoic acid. The results showed that proanthocyanidins provided 21.3% of the inhibition, the flavonols 18.5% and benzoic acid 15.6%.
Theoretical Prediction of the Water Activity of Standard Saturated Salt Solutions at Various Temperatures
Authors: KITIC DORA , JARDIM DENISE C. PEREIRA , FAVETTO GUILLERMO J. , RESNIK SILVIA L. , CHIRIFE JORGE 
Published: August 2006

ABSTRACTA theoretical approach was used to predict the water activity (aw) at 15°C and 35°C of selected saturated salt solutions used as standards in the range of microbial growth (∼0.57–0.97). For this purpose a rigorous thermodynamic model to predict osmotic coefficient was used. The results agreed very well with experimental measurements at 15°C and 35°C for most salts studied, which included NaBr, NaCl, (NH4)2SO4, KCl, BaCl2, and K2SO4. For KNO3the agreement at the higher temperature was somewhat less satisfactory and the reasons for this behavior are discussed.
Characterization of Cranberry Benzoates and Their Antimicrobial Properties
Authors: MARWAN AREF G. , NAGEL CHARLES W. 
Published: August 2006

ABSTRACTVacciniin (6‐benzoyl‐D‐glucose) and benzoic acid were the only benzoates detected in extracts of the Stevens cultivar of cranberry. Vacciniin represents 75% of the total and was not inhibitory to the yeasts, Gram positive, or Gram negative bacteria tested.
Essential Elements in Tomatoes and Fresh and Canned Tomato Juice
Authors: LOPEZ ANTHONY , WILLIAMS H. L. , COOLER F. W. 
Published: August 2006

ABSTRACTSixteen essential elements along with cadmium and lead were determined in tomatoes (Lycopersicon esculentum L.) and fresh and canned tomato juice by atomic absorption spectrophotometry. Samples were taken during the canning process to determine where changes in element content occurred. The concentration of each sample was compared statistically to other samples taken at different stages of the process. RDAs and estimated safe and adequate daily dietary intake values as well as percent retention values were calculated. Retention of all elements, except chloride and sodium, ranged from 91–160%.
Sorbate Tolerance by Lactic Acid Bacteria Associated with Grapes and Wine
Authors: EDINGER WILLIAM D. , SPLITTSTOESSER DON F. 
Published: August 2006

ABSTRACTTen strains of lactic acid bacteria capable of growth under pH and ethanol conditions similar to those of table wine were studied for tolerance to potassium sorbate in laboratory media. For all strains there was little inhibition at sorbate levels up to 300 ppm. Between 300 ppm and 1000 ppm, inhibition of Leuconosroc oenos was variable among strains, and the Lactobacillus strains studied showed virtually no inhibition by sorbate levels up to 1000 ppm. Thus, there were significant inhibitory effects on growth of some strains in laboratory media at higher sorbate concentrations, but not at the commercially applied concentrations of200–300 ppm and less.
Retail Display Lighting Type and Fresh Pork Color
Authors: CALKINS C. R. , GOLL S. J. , MANDIGO R. W. 
Published: August 2006

ABSTRACTThe effects of lighting type on fresh pork color were studied by displaying chops under delux cool white (DCW), cool white, Surlyn® coated (CWSC), or warm white (WW) fluorescent or cool flood (CF) incandescent lights. Initial color desirability was assessed. Hunter colorimeter values and percentage myoglobin (Mb), oxymyoglobin (OMb) aand metmyoglobin (MMb) were determined over 5 days of display. Light types CF and DCW provided the most desirable color rendition. Chops displayed under CF lights became darker, had less percentage OMb and greater Mb, and likely had greater microbial growth than other chops due to an increase in chop temperature. It appears that CF and DCW lights provide the most desirable color and that precautions against temperature elevation are needed.
Effect of Degree of Connective Tissue Removal on Raw Material Yield, Chemical and Sensory Characteristics of Restructured Beef Steaks
Authors: RECIO H. A. , SAVELL J. W. , LEU R. , CROSS H. R. , SMITH G. C. 
Published: August 2006

ABSTRACTBeef shoulder clods were subjected to various degrees of connective tissue removal—no trim (NT), intermediate trim (IT) and extensive trim (ET)—before being manufactured into restructured steaks. Trimming yields for the NT, IT and ET treatments were 100.0%, 92.5% and 87.3%, respectively. Palatability evaluations revealed significant differences between steaks from the NT treatment compared with either the IT and ET treatments. Based on economic projections and palatability evaluations, no real advantage could be found for the production of steaks from ET clods, but advantages were found for steaks from IT clods compared to NT clods.
Alcohol Deterpenation of Orange Oil
Authors: OWUSU‐YAW J. , MATTHEWS R. F. , WEST P. F. 
Published: August 2006

ABSTRACTSesquiterpeneless essential oils were prepared by extracting commercial cold‐pressed Valencia orange oils with aqueous ethyl alcohol. Two levels of alcohol, 60 and 70%, were used to extract the oils in three different oil‐solvent ratios. Quantitative and qualitative composition of the individual components of the extracts was established by gas chromatography and mass spectrometry and confirmed using standard compounds. The ratio 1:3 oil:solvent resulted in Sesquiterpeneless oils with the lowest terpene content. However, this ratio also gave the lowest oil recoveries. The highest oil recoveries were obtained with the ratio 1:15, but d‐limonene was present in high concentration. The process produced a terpeneless and Sesquiterpeneless orange oil which should have unique flavor applications.