bluuebunny/crossref_metadata_2025_split huggingface dataset:
Water Activity – Concentration Models for Solutions of Sugars, Salts and Acids
Authors: CHEN C. S. 
Published: August 2006

ABSTRACTA semi‐empirical model of water activity changes due to solute concentrations increase in solutions of electrolytes and nonelectrolytes was developed based on an extension of Raoult's law. Comparisons between predicted and observed aw data for a variety of sugars, salts and acids indicated the proposed model fitted the a” data with accuracy to ±0.001 aw up to 4–14 molalities depending upon the solutes. Percent weight concentrations of some solutes for various a” values at 25°C were presented for practical applications.
Calcium Binding of Two Microalgal Polysaccharides and Selected Industrial Hydrocolloids
Authors: HA Y. W. , THOMAS R. L. , DYCK LA. , KUNKEL M. E. 
Published: August 2006

ABSTRACTBinding of calcium ions to polysaccharides from two freshwater microalgae, Palmella texensis (UTEX 1708) and Cosmarium turpinii (UTEX LB 1042) (PTP and CTP, respectively), and six industrial hydrocolloids was studied. The amount of bound calcium decreased with a decrease in pH below 6. Scatchard analysis showed that PTP, guar and locust bean had low calcium affinity and one type of binding site. Alginate bound calcium with the greatest affinity (k= 1.31 × 106) among the hydrocolloids examined and appeared to have one type of binding site. Gum arabic and CTP appeared to have two types of binding sites. The order of magnitude of uronic acid in each hydrocolloid did not agree with the order of calcium binding affinity as an intrinsic association constant indicating limited importance of the chemical nature of hydrocolloids to the effect of linear charge density.
Conditioning Cucumbers to Increase Heat Resistance in the EFE System
Authors: CHAN HARVEY T. , LINSE EDWARD 
Published: August 2006

ABSTRACTThe ethyiene‐forming enzyme system (EFE) in cucumber fruit (Cucumis sativus L. cv. Burpee Hybrid II) developed an increased tolerance to hot water immersions of 30 to 60 min at 45°C and 30 to 50 min at 46°C when conditioned at 32.5 ± 0.5°C in air for 24 hr. Thermodynamic analysis of the heat inactivation of the ethyiene‐forming enzyme (EFE) system in conditioned and unconditioned cucumbers showed: Increased D‐value in the heat resistant EFE of conditioned cucumbers; larger energies of activations and Q10 for conditioned cucumbers; larger entropy and enthalpy changes in conditioned cucumbers. The EFE system in conditioned cucumbers was in a more ordered state than in control cucumbers which was speculated to be due to the formation of hydrophobic bonds during conditioning thereby increasing the thermostability of the EFE system.
Tyrosinase Activities and Isoenzymes in Three Strains of Mushrooms
Authors: MOORE BOB. M. , FLURKEY WILLIAM H. 
Published: August 2006

ABSTRACTTyrosinase activities and isoenzymes were examined in three strains of mushrooms. Using L‐dopa as a substrate, the M9 strain contained more active and latent enzyme than M2 or M8 strains. Each strain showed a characteristic isoenzyme profile after electrophoresis. The M8 strain contained at least four isoenzyme forms while M2 and M9 strains contained fewer than three forms. In the M8 strain more tyrosinase was found in cap skin and flesh tissue than in stalk or gill tissue. Cap flesh also contained the greatest amount of latent enzyme. Each tissue showed a characteristic isoenzyme profile after electrophoresis. Tyrosine and dopa oxidation were associated with one isoenzyme form while another major form preferred dopa as substrate.
Use of the APIZYM Testing System to Assess the State of Ripeness of Banana Fruit
Authors: DILLON M. , HODGSON F. J. A. , QUANTICK P. C. , TAYLOR D. J. 
Published: August 2006

ABSTRACTThe APIZYM activity profiles of untreated fruit ripening at 20°C and 85% RH were compared with those from fruits treated with Pro‐long, a fruit coating material, and fruit stored under controlled atmosphere conditions (5% O2, 95% N2) at the same temperature and RH. Banana fruits coated with Pro‐long or stored under CA conditions ripened more slowly than untreated fruits, and this was reflected in lower activity of some enzymes during the storage period in coated and CA‐stored fruit. Reduced activity in these treatments was more noticeable at day 4 of storage than day 7; however, even at day 7, the activity of certain enzymes was still lower than in controls.
Evaluation of Gelation and Solubility of Bovine Plasma Protein Isolates
Authors: KING J. , DE PABLO S. , DE OCA F. MONTES 
Published: August 2006

ABSTRACTGelation and solubility of bovine plasma protein isolates prepared from liquid plasma using different acids (HCl, H3PO4, H2SO4) and bases (NaOH, Na2CO3) were evaluated and compared to commercial plasma. Protein recovery was over 90%. Solubility at 1% (w/v) was low in pH range 4.0 to 5.5 but similar to commerical plasma in pp range 5.5 to 8.0 (p < 0.01). All isolates gelled at a concentration o 6.0%. Only isolate H3PO4‐Na2CO3 and commercial plasma gelled at a minimum concentration of 4.0%. This concentration decreased to 2.4% for the same isolate when 0.025M Ca++ ion was added.
Effect of pH and Total Pigment Concentration on the Internal Color of Cooked Ground Beef Patties
Authors: MENDENHALL V.T. 
Published: August 2006

ABSTRACTpH of ground beef components, from three purveyors, was measured for 150 consecutive days of production. Patties were produced from the components with pH values within the interval 5.6–6.2 and cooked (71°C) on a gas grill (176°C). The internal color of the cooked patties was described by a sensory panel. The internal color varied from grey in patties within the normal pH range (5.3–5.7) of muscle, to slightly red in muscles with a pH of 6.2. Red to pink cooked color was most intense inside those patties with the highest pH and the greatest concentration of total pigments. Bull meat exhibited a much higher pH and a greater level of total pigments than the other components studied. Controlling the pH of bull meat could be important in improving the cooking characteristics and quality of ground patties containing it. Purveyor specifications for bull meat should include pH as a criteria for purchase when cooking time and quality are critical to the customer.
Bilateral Temperature Asymmetry in the Loin of the Bovine Carcass
Authors: RINGKOB T. P. , RUSSELL R. L. , SWARTZ D. R. , PAGEL L. A. , HOENECKE M. E. , MARSH B. B. 
Published: August 2006

ABSTRACTConflicting claims of the effects of early postmortem electrical stimulation on the temperature and cooling rate of beef were investigated, using an improved method of temperature measurement and a precise alternation of sides receiving the treatment. No stimulation effect on temperature was detected, but a consistent laterality effect was observed, the right loin on average being almost 2°C warmer than the left at 3 hr postmortem regardless of prior unilateral or bilateral stimulation. This temperature difference appears to be a localized phenomenon due to the asymmetric distribution and “tightness” of the kidney fat overlying the interior surface of the central loin area.
Microbiological, Chemical, and Physical Changes in Fresh, Vacuum‐Packaged Pork Treated with Organic Acids and Salts
Authors: MENDONCA A. F. , MOLINS R. A. , KRAFT A. A. , WALKER H. W. 
Published: August 2006

ABSTRACTThe effects of selected organic acids and salts on microbial numbers, pH, exudate, and color were studied for vacuum‐packaged, fresh pork chops. Pork chops were dipped for 2 min in (v/v) 1% acetic acid, 1% acetic/1% lactic acid, 1.5% acetic/1.5% sodium acetate, 3% acetic/3% sodium ascorbate, 3% acetic/2% NaCl or sterile, distilled water before being vacuum‐packaged and stored at 2°– 4°C for 6 weeks. Treatments containing 3% acetic acid resulted in lower aerobic microbial numbers (P < 0.05) and effectively inhibited Enterobacteriaceae. Treatments containing 1% acetic acid, with or without 1% lactic acid, were ineffective. All acid treatments increased exudate and were detrimental to meat color (P < 0.05) although sodium ascorbate reduced color damage. Chops treated with 3% acetic acid/3% sodium ascorbate had the highest Hunter a and L color scores.
Phenoloxidase from the Cuticle of Florida Spiny Lobster (Panulirus argus): Mode of Activation and Characterization
Authors: FERRER OBDULIO J. , KOBURGER JOHN A. , OTWELL W. STEVEN , GLEESON RICK A. , SIMPSON BENJAMIN K. , MARSHALL MAURICE R. 
Published: August 2006

ABSTRACTPhenoloxidase (PO) from lobster cuticle existed as a large inert enzyme (IPO1) which became active (15‐fold increase) upon incubation at 4°C and 3 days storage. Electrophorcsis of day 3 extracts showed that the large enzyme disappeared gradually while a new PO (EAPO) developed (Mw of 62.5 kDA). Trypsin treatment yielded a similar enzyme (TAPO2; 64 kDA). Kinetic properties such as Km and Ea indicated that dihydroxyphenylalanine (DOPA) appeared to be a more physiologically important substrate for the trypsin treated PO than EAPO. In addition, temperature and pH properties indicated that different structural and functional properties existed between the three forms (IPO1, EAPO, TAPO2).
Influence of Some Spice Essential Oils on Aspergillus Parasiticus Growth and Production of Aflatoxins in a Synthetic Medium
Authors: FARAG R. S. , DAW Z. Y. , ABO‐RAYA S. H. 
Published: August 2006

ABSTRACTGas‐liquid chromatography was used to determine the essential oil compositions of thyme, cumin, clove, caraway, rosemary, and sage. The basic components of these oils were thymol, cumin aldehyde, eugenol, carvonc, borneol and thujonc, respectively. The antifungal potential of the oils against Aspergillus parasiticus were investigated. The essential oils caused complete inhibition of both mycelial growth and aflatoxin production. The effectiveness followed the sequence: thyme > cumin > clove > caraway > rosemary > sage. The major components of the essential oils produced an inhibitory effect at minimum inhibitory concentrations equal to those obtained with the oils.
Effects of Substrate Densification and CO2 Conditions on Supercritical Extraction of Mushroom Oleoresins
Authors: DEL VALLE JOSE M. , AGUILERA JOSE M. 
Published: August 2006

ABSTRACTThe effects of densification of mushroom powders and of reduced density (pr 1.15–1.45) and temperature (Tr, 1.105 – 1.195) of supercritical CO2 (SCO2) on solubilization of oleoresins were described by response surface methodology. Mushroom powder was compacted to specific volumes (vd) between 0.825 and 1.125 mL/g and batch extracted with SCO2 for 6 hr. The degree of solubilization (g oleoresin/100g solid) increased as pr, Tr, or vd increased. The effect of vd was further studied for pr= 1.45 and Tr= 1.197 using a 3‐parameter diffusion model. It was postulated that a fraction of the oleoresin was easily extracted at a rate controlled by a diffusion coefficient of 1.0–1.5 × 10−4 cm2/sec. The remaining constitutive and entrapped oleoresin was extracted at a rate regulated by a diffusivity 100 to 150 times lower, typical of diffusion through solids.
Bioavailability of Calcium from Sesame Seeds, Almond Powder, Whole Wheat Bread, Spinach and Nonfat Dry Milk in Rats
Authors: PONEROS‐SCHNEIER A. G. , ERDMAN J. W. 
Published: August 2006

ABSTRACTCalcium bioavailability (BV) from sesame seeds, almond powder, whole wheat bread, spinach, and nonfat dry milk (NFDM) was compared to calcium BV from a calcium carbonate (CaCO3)‐supplemented control diet using a rat model. When comparing different calcium sources, the relative BV of the products was CaCO3 (100%), NFDM (100%) whole wheat bread (95%), almond powder (66%), sesame seeds (65%), NFDM and spinach mixture (52%), and spinach (47%). Separate almond, NFDM, and CaCO3 diets were supplemented with 0.4% ascorbic acid; vitamin C addition had no significant effect on calcium BV.
Functional Properties of Linseed Protein Products Containing Different Levels of Mucilage in Selected Food Systems
Authors: DEV D. K. , QUENSEL E. 
Published: August 2006

ABSTRACTHigh‐mucilage protein concentrates (HMPC) from linseed and linseed expeller cake had a good emulsion stabilizing effect in canned fish sauce and performed relatively better than a low‐mucilage protein isolate (LMPI). Low‐mucilage flour (LMF) and protein concentrate (LMPC) as well as the HMPC samples and LMPI reduced cooking loss of meat emulsion and firmness of the cooked emulsion. Overall, LMF and LMPC performed better than other linseed products in meat emulsion. In ice cream, the HMPC samples and LMPI had a stabilizing effect comparable to that of gelatin.
Effective Thermal Conductivity of Cellular Tissues During Drying: Prediction by a Computer Assisted Model
Authors: MATTEA M. , URBICAIN M.J. , ROTSTEIN E. 
Published: August 2006

ABSTRACTEffective thermal conductivity, k*, of cellular tissues during drying is predicted as a function of moisture content. A computer model based on a planar tessellation is employed to simulate the tissue. The heat conduction equations are written on the tessellation and solved by means of a finite element technique. The whole technique, implemented in a computer package THERCOND, yields upper and lower bounds for k* which are compared to experimental values available for apples and pears.
Determination of Cross‐link Density in Egg White Gels from Stress Relaxation Data
Authors: ZIEGLER G.R. , RIZVI S.S.H. 
Published: August 2006

ABSTRACTThe concentration of permanent cross‐links in egg white gels was determined using stress relaxation experiments and equations derived from the theory of rubber elasticity. Cross‐link densities of 1.2–1.3 covalent cross‐links/molecule were observed. The concentration of covalent cross‐links, most likely disulfide bonds, was only slightly higher for gels formed in water as compared to those formed in 0.6M NaCl‐0.2M phosphate buffer at pH 6.0. These results differ from the 3—4 cross‐links/molecule previously reported for ovalbumin gels in 0.6M urea.
Changes in Microflora and Other Characteristics of Vacuum‐packaged Pork Loins irradiated at 3.0 kGy
Authors: LEBEPE S. , MOLINS R.A. , CHAROEN S.P. , IV H. FARRAR , SKOWRONSKI R.P. 
Published: August 2006

ABSTRACTEffects of 3.0‐kGy irradiation on microflora and other attributes of fresh, vacuum‐packaged pork loins were examined during storage (2–4°C, 98 days) and mishandling (24–25°C, 24 and 48 hr). Shelf life of pork chops from irradiated loins was determined at 5°C. Irradiated loins kept at 2–4°C tested negative for Salmonella spp., Campylobacter spp., Clostridium perfringens and Staphylococcus aureus. Yersinia spp. was detected in pork chops held at 5°C; this organism, C. perfringens and Aeromonas spp. were present in abused samples. In two irradiated samples Listeria monocytogenes was found. Irradiation reduced aerobic, anaerobic and Aeromonas spp. counts; lactobacilli were least affected. Chemical spoilage began after 91 days at 2–4°C. With irradiation, TBA values were unaffected but Hunter a color values increased.
Analysis of Crabmeat Volatile Compounds
Authors: MATIELLA JOSÉ E. , HSIEH THOMAS C.‐Y. 
Published: August 2006

ABSTRACTBoiled and pasteurized blue crab (Callinectes sapidus) meat samples were analyzed for volatile flavor components by dynamic headspace sampling, capillary column gas chromatography and mass spectrometry. Fifty‐three compounds were identified including aldehydes, ketones, alcohols, aromatics, furans, sulfur‐containing compounds, terpenes, alkanes, and miscellaneous compounds. Levels in both samples were compared and boiled crabmeat contained higher levels of most compounds.
Lipid Changes in Sea Urchin Gonads during Storage
Authors: SHIMADA K. , OGURA N. 
Published: August 2006

ABSTRACTIn lipids of salted sea urchin gonads, the changes in contents of neutral lipids (NL), glycolipids (GL) and phospholipids (PL), in peroxide and carbonyl values, in lipid class compositions of NL and PL, and in fatty acid composition were investigated as a function of storage time. NL increased while GL and PL decreased by autolysis during 180 days storage. The increase of NL resulted from free fatty acids (FFA) [plus fatty acid ethyl esters (FAEE)] generated enzymatically by hydrolysis of PL and GL. Triglycerides were stable throughout a period of storage. In heat‐treated and salted gonads, NL, GL and PL remained nearly unchanged during storage, and FFA and FAEE could not be detected. The oxidation of lipids was not detected during 180 days storage, although salted gonads had high content of polyunsaturated fatty acids.
Textural Degradation of Cooked Fish Meat Gel (Kamaboko) by the Addition of an Edible Mushroom, Judas' Ear (Auricularia auriculajudae (Fr.) Quel)
Authors: MAKINODAN YASUO , HUJITA MASAO 
Published: August 2006

ABSTRACTCommercial makers of kamaboko, a traditional Japanese preparation of gelled cooked fish meat, have observed that when slivers of the edible Judas' ear mushroom (Auricularia auricula‐judue (Fr.) Quel) are incorporated into the gel without being cooked first, the gel tends to have an unsatisfactory texture. Experiments with casein as substrate have already shown that this mushroom has a proteinase. We showed that the proteinase acted on fish myofibrillar proteins, including myosin, actin, and tropomyosin. In kamaboko containing Judas' ear mushroom uncooked, fish proteins were hydrolyzed and gel strength decreased. The results showed that the decrease in gel strength was caused by the hydrolysis of fish proteins by the proteinase.
Survival of Lactic Acid Bacteria during Spray Drying of Plain Yogurt
Authors: KIM SUK SHIN , BHOWMIK SANTI R. 
Published: August 2006

ABSTRACTSurvival of Streptococcus salivarius subsp. thermophilus and Lactobacillus debrueckii subsp. bulgaricus was determined under various processing conditions for spray drying. Numbers of both microorganisms decreased with increased outlet or inlet air temperature, and atomizing air pressure. Outlet air temperature was a major parameter affecting number of survivors. Suitable conditions were inlet air 160°C, outlet air 60°C, atomizing air pressure 98 kPa, hot air flow 0.28 m3/ min, and feed temperature 30°C. Spray‐dried yogurt powder showed lower survival for S. thermophilus and similar survival for L. bulgaricus as compared to freeze‐dried powder.
Investigation of Faba Bean Protein Recovery and Application to Pilot Scale Processing
Authors: McCURDY SANDRA M. , KNIPFEL J.E. 
Published: August 2006

ABSTRACTExtraction and precipitation conditions were assessed for recovery of protein from dehulled faba bean flour on a laboratory scale. 10°C versus 20°C extraction did not affect solubility of nitrogenous components. However, more were extracted at pH 9 or 10 than at pH 7. Tap water extracted slightly more nitrogenous materials than 0.3M sodium chloride. Study of pH 4.0 to 5.3 for protein precipitation showed a higher yield of protein was obtained at lower pH. However, apparently simultaneous precipitation of nonproteinaceous material caused overall lower protein composition of the isolates from lower pH. Pilot scale processing of dehulled faba bean flour produced an isolate which was 92.5% protein, and represented a yield of 48% of the original protein.
Sensory Quality and Energy Use for Baking of Molasses Cookies Prepared with Bleached and Unbleached Flour and Baked in Infrared, Forced Air Convection, and Conventional Deck Ovens
Authors: HEIST J. , CREMER M.L. 
Published: August 2006

ABSTRACTCookies were prepared with bleached and unbleached flour, two formulas, and baked in institutional deck, infrared and convection ovens to determine the effects on sensory qualities and energy for baking. Sensory qualities were evaluated by a trained panel and energy use with meters. Flour significantly (p<0.05) affected all characteristics except width of cracks; oven, all characteristics except top‐grain score and number of cracks; and formula, all textural and most appearance but no flavor characteristics. Values were generally highest with bleached flour and the convection oven. Energy use in baking was greatest in the convection oven (p<0.05).
Quality Improvement and Evaluation of Hypoallergenic Rice Grains
Authors: WATANABE MICHIKO , YOSHIZAWA TAKASHI , MIYAKAWA JUNKO , IKEZAWA ZENRO , ABE KIYOKO , YANAGISAWA TETSUYA , ARAI SOICHI 
Published: August 2006

ABSTRACTThe color of hypoallergenic rice grains, produced by an enzymatic process was improved by treatment with diluted hydrochloric acid and washing with water. The acid‐treated grains were steamed at the surface layer to prevent breakage. Textural evaluation showed the cooked hypoallergenic rice grains had a favorable stickiness/hardness ratio.
pH and Heat Treatment Effects on Foaming of Whey Protein isolate
Authors: PHILLIPS L.G. , SCHULMAN W. , KINSELLA J.E. 
Published: August 2006

ABSTRACTThe overrun obtained by whipping whey protein isolate (WPI) was significantly (p<0.05) affected by changing pH. Heating WPI at pH 4.0 reduced rate and amount of overrun. The highest overrun values for unheated WPI were observed at pH 5.0 and 7.0 after heating at 55°C for 10 min. The maximum foam stability for unheated WPI was obtained at pH 5.0. Heat treatment had little effect on stability at pH 4.0 or 7.0 but at pH 5.0, 80°C for 10 min improved stability by 65%. Based on surface pressure data, the rate of adsorption of β‐lactoglobulin interfacial films and the work of compression correlated with overrun, maximum overrun, overrun development and foam stability.
Irradiation Effect on Onion Keeping‐Quality After Sea‐Shipment from Argentina to the Netherlands
Authors: WOLTERS T.C. , LANGERAK D.I. , CURZIO O.A. , CROCI C.A. 
Published: August 2006

ABSTRACTOnion losses occur due to sprouting and rot. Onion cultivar Valenciana was irradiated with 60 Gy, shipped from Argentina to the Netherlands, and stored 6 months at 4°C. The rot in unirradiated samples increased after 4 months while rot in irradiated samples remained almost constant. Irradiation almost completely prevented sprouting. Storage losses were 50% for unirradiated and 20% for irradiated samples. Irradiated samples showed an improvement in general appearance. Irradiation reduced weight loss and damaged bulbs were more susceptible to storage rot.
Effect of Packaging Material on Nitrate Nitrogen Content of Irradiated Potatoes
Authors: MONDY N.I. , KOUSHIK S.R. 
Published: August 2006

ABSTRACTThe effect of packaging materials on nitrate nitrogen content of irradiated potatoes was investigated. Tubers were irradiated at 10, 30 and 100 Krads and stored for 12 wk at 5°C in paper or plastic bags. Nitrate nitrogen content was significantly (p < 0.01) higher in tubers packaged in plastic as compared to those in paper bags. Irradiation significantly (p < 0.01) increased nitrate nitrogen content between the lowest and highest levels of treatment in tubers stored in both paper and plastic bags.
Chemical and Sensory Studies of Antioxidant‐Treated Beef
Authors: ANGELO A. J. ST. , CRIPPEN K. L. , DUPUY H. P. , JAMES C. 
Published: August 2006

ABSTRACTGround beef patties treated with metal chelators, free radical scavengers, rosemary and sodium alginate were examined by chemical (TBARS and gas chromatography) and sensory means in regard to warmed‐over flavor (WOF). A highly trained analytical sensory panel evaluated the patties for desirable descriptors, such as cooked beef brothy (CBB) and for WOF descriptors, painty and cardboardy. Results showed many of the compounds retarded lipid oxidation when judged by chemical means, but not all affected development of WOF when judged by sensory means since CBB values decreased and WOF descriptors increased. The free radical scavengers appeared overall the most effective inhibitors of WOF.