bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of Heat Treatment on the Flow Properties of Aqueous Guar Gum and Sodium Carboxymethylcellulose (CMC) Solutions
Authors: RAO M. A. , WALTER R. H. , COOLEY H. J. 
Published: August 2006

ABSTRACTProlonged heat treatment of 1% (w/v) guar gum and sodium carboxymethylcellulose (CMC) solutions resulted in a permanent loss of their apparent viscosity. The consistency index (K) of the power law model: τ= K γn, indicated well the loss of viscosity. The reduction in K due to heat treatment could be characterized by D and z parameters. The D250 and z values for guar gum were 32 min and 62°F, respectively; the magnitudes for CMC were 7.9 min and 48°F, respectively. These values were obtained from experiments in which the solutions were placed in sealed cans (201 × 304) and subjected to temperatures between 210–260°F. Because the solutions were viscous, corrections were made for heating and cooling lags during heat treatment. Dilutee solution viscosity data showed that heat treatment resulted in lower magnitudes of intrinsic viscosities and interaction coefficients. The activation energy of flow of the heat‐treated solutions was not affected significantly due to heat treatment.
Combining Aqueous Extraction and Membrane Isolation Techniques to Recover Protein and Oil from Soybeans
Authors: LAWHON J. T. , MANAK L. J. , RHEE K. C. , RHEE K. S. , LUSAS E. W. 
Published: August 2006

ABSTRACTTwo relatively new protein isolation techniques (the Aqueous Extraction Process and the Membrane Isolation Process) were combined to obtain a single isolation procedure to produce protein and oil food products from undefatted soybeans. Three lots of soybeans were processed using aqueous extraction, centrifugation and industrial ultrafiltration membranes to obtain either a full‐fat, low‐fat or intermediate‐fat product and an oil cream. Proximate and amino acid analyses, nitrogen solubility profiles, and storage tests were made on spray dried products. Mean membrane permeation rates achieved ranged from 20–42.6 gfd. Protein products possessed high nitrogen solubilities below pH 3.5 and above pH 7, and were desirably light in collor.
Succinylation of Cottonseed Flour: Effect on the Functional Properties of Protein Isolates Prepared from Modified Flour
Authors: CHOI Y. R. , LUSAS E. W. , RHEE K. C. 
Published: August 2006

ABSTRACTSuccinylated cottonseed protein isolates (40% and 54% modification of amino groups of control isolate) were prepared under pilot scale processing conditions. Partial succinylation of cottonseed flour increased the yield of protein isolate in isoelectric precipitation (pH 4.5). The succinylated isolates were more water soluble, less heat‐coagulable in water, and lighter in color as compared to conventional isolates. They also showed improved functional properties including higher oil absorption, emulsion capacity, gel strength, water hydration, water retention, and viscosity. Bulk density was decreased and resulted in fluffy isolates.
Relationship of Survival of Kluyveromyces fragilis at‐19°C to Cellular Fatty Acid Composition
Authors: BOSTIAN M. , GILLILAND S. E. 
Published: August 2006

ABSTRACTConcentrated cultures of Kluyveromyces fragilis prepared from cells grown in a pepsinized whey medium were frozen at −19°C for 24 hr. The eight strains of K. fragilis included in this study exhibited wide differences in survival. As the percentage of dodecanoic acid in the cells increased, the percentage of survivors after freezing also increased.
Glutathione Peroxidase in Post‐Rigor Bovine Semitendinosus Muscle
Authors: DeVORE V. R. , GREENE B. E. 
Published: August 2006

ABSTRACTGlutathione peroxidase (GSH‐Px) activity was measured and selenium (Se) values obtained on beef semitendinosus muscles. TBA numbers were determined on stored, ground beef patties prepared from the same samples. Factors affecting the assay and the stability of the enzyme in post‐rigor beef were examined. According to these studies, GSH‐Px activity could be assayed directly from the muscle extract. The enzyme was viable throughout the rigor process and exhibited activity within the expected meat pH range. A statistically significant correlation between GSH‐Px and muscle Se was obtained. The correlation coefficient was only moderately high (0.65). Comparison of the muscle Se values obtained in this study to a suggested minimum for nutritional adequacy in cattle indicated that values for several of the muscles in the present study were similar to or below this minimum value. Studies encompassing the total GSH‐Px system are needed to determine if this system can serve to protect raw beef from oxidative deterioration during storage.
Ice Recrystallization in Frozen Beef
Authors: BEVILACQUA A. E. , ZARITZKY N. E. 
Published: August 2006

ABSTRACTTemperature fluctuations produced during storage and transport of frozen food lead to activation of the recrystallization processes, causing enlargement of the ice crystals and diminishing advantages obtained in quick freezing of products. A model for interpreting recrystallization of ice in frozen beef was established considering that in this phenomenon the driving force is the tendency to a decrease in surface energy of the crystalline phase and that rate of movement of the grain boundary is proportional to its curvature. Meat samples were frozen and submitted to higher storage temperatures. Histological analysis of tissues immediately after freezing and of samples stored at different times made it possible to measure evolution of ice crystal size and obtain kinetic constants for proposed recrystallization model. Mechanisms for interpreting the phenomena were discussed, determining that transition of molecules occurs preferently through the liquid phase.
Changes in the Ultrastructure of Egg Yolk by the Growth of Streptococcus faecalis var liquefaciens
Authors: GRAVANI R. B. , VADEHRA D. V. , HOOD L. F. , BAKER R. C. 
Published: August 2006

ABSTRACTThe growth of Streptococcus faecalis var liquefaciens caused the separation of egg yolk into upper and lower layers. Ultrastructure studies using transmission election microscopy showed that the upper layer was mostly low density fraction (LDF) with few electron dense particles. In contrast, the lower layer was mostly high density fraction (HDF). The separation factor caused aggregation of the HDF and openness of the structure of the matrix. The extent of incubation had a pronounced effect on the ultrastructure. Freeze‐thaw treatment produced greater aggregation of HDF and more disruption of the LDF matrix, particularly in the lower layer.
Timed Emulsification Studies with Chicken Breast Muscle: Soluble and Insoluble Myofibrillar Proteins
Authors: GASKA MARILYN T. , REGENSTEIN JOE M. 
Published: August 2006

ABSTRACTEmulsion formation with chicken breast muscle was investigated using timed emulsification. High‐salt soluble proteins (pH 7.0, 0.6M NaCl) extracted from previously washed muscle (pH 7.0, 0.05M NaCl) were removed from the aqueous phase as mixing time increased. Low‐ and high‐salt exhaustively washed muscle, resuspended in either 0.15 or 0.6M NaCl, pH 7.0, still exhibited good emulsion properties. The pellet protein decreased (> 90%) as mixing time increased from 0 to 5 min. Addition of sodium pyrophosphate to 0.6M NaCl suspensions of 0.05M NaCl washed muscle resulted in an increase in solubility of myofibrillar proteins and a general improvement in emulsification properties. High‐salt insoluble proteins may play an important role in emulsion formation.
Composition of Dietary Fiber: Neutral and Acidic Sugar Composition of the Alcohol Insoluble Residue from Human Foods
Authors: BITTNER ALLAN S. , BURRITT ELIZABETH A. , MOSER JANET , STREET JOSEPH C. 
Published: August 2006

ABSTRACTThe alcohol insoluble residue (AIR) isolated from 12 foods was acid hydrolyzed and analyzed for neutral and acidic sugars. Aliquots taken at 1 hr were reduced, acetylated and analyzed for neutral sugar content with GLC. Glucose from cellulose, starch and non‐cellulosic polysaccharides was analyzed with colorimetric methods. The predominant sugars present in the dietary fiber were arabinose, xylose, galactose, glucose and uronic acids. Pectin and hemicellulose together comprised the majority of cell wall polysaccharides. Samples high in starch generally contained the greatest amounts of dietary fiber and the least amount of water on a fresh plant basis.
Isolation and Partial Characterization of Black Gram (Phaseolus mungo L) Starch
Authors: SATHE S. K. , RANGNEKAR P. D. , DESHPANDE S. S. , SALUNKHE D. K. 
Published: August 2006

ABSTRACTBlack gram (Phaseolus mungo L.) starch was isolated. The starch yield was 45% on flour weight basis. Starch granule size ranged from 7.5–28.5 μm (length) to 7.5–27.0 μm (width). Hylum length ranged from 25–100% of the starch granule length. Amylose content of starch was 26.65% (starch basis). Gelatinization temperature range for the starch was 71.5–74.0°C. Unlike several legume starches, black gram starch had a peak viscosity as indicated by Brabender Viscoamylograph. The starch viscosity was dependent on pH and ionic strength. The raw as well as cooked starch was resistant to hog pancreatic α‐amylase hydrolysis in vitro.
Agaritine Content of Fresh and Processed Mushrooms [Agaricus bisporus (Lange) Imbach]
Authors: LIU J.‐W. , BEELMAN R. B. , LINEBACK D. R. , SPERONI J. J. 
Published: August 2006

ABSTRACTAgaritine concentrations were determined in both fresh and processed mushrooms using HPLC. Agaritine concentrations (% of fresh weight) of fresh mushrooms varied considerably among 14 lots from 10 different sources; the range was 0.033% to 0.173% and the average was 0.088%. Postharvest storage for 5 days at both 2°C and 12°C reduced original agaritine content by as much as 68%. Freezing, storage for 30 days at −25°C and subsequent thawing reduced agaritine by about 74%. Bisulfite treatment prior to freezing and freezing rate was found to have no significant effect on agaritine content. Canning operations reduced agaritine levels by as much as 87%; approximately 66% was removed during blanching and the remainder by thermal processing and storage.
Variation of Vitamin Concentration and Retention in Canned Snap Beans from Three Processing Plants During Two Years
Authors: VAN BUREN J. P. , LEE C. Y. , MASSEY L. M. 
Published: August 2006

ABSTRACTA statistical evaluation of vitamin status during canning was obtained from samplings of raw, blanched and canned snap beans. With the exception of folic acid retention, it was not possible to distinguish the separate plants. This leads to the expectation that the season averages of vitamins from processing plants obtaining material from the same area would be similar. Retention percentages were lower for thiamin, folic acid and B6 than for ascorbic, which was lower than for carotene. Raw material was a source of variation. Average concentrations in drained canned beans, dry weight basis were: ascorbic acid, 116 mg/100g; carotene, 22 μg/g; thiamin, 3.4 μg; B6, 5.3 μg/g; and folic acid, 7.3 μg/g.
Relationships Between Food Preferences and Food Acceptance Ratings
Authors: CARDELLO ARMAND V. , MALLER OWEN 
Published: August 2006

ABSTRACTA study was conducted to assess relationships between food preference ratings and food acceptability ratings. Acceptability ratings for each of two discriminably different samples of nine food items were obtained using the 9‐point hedonic scale. Regression analysis indicated that no linear relationship existed between these ratings and either hedonic or frequency preference ratings of the foods. In addition, the range of acceptability ratings was smaller than the range of corresponding’preference ratings. Panelists’expressed preferences had no effect on their assignment of differential acceptance ratings to different samples of the items. Correlations between preference ratings of laboratory panelists and military field panelists were good, in spite of higher absolute preference ratings assigned by the laboratory panel.
Effect of the Parabens With and Without Nitrite on Clostridium botulinum and Toxin Production in Canned Pork Slurry
Authors: DRAUGHON F. A. , SUNG S. C. , MOUNT J. R. , DAVIDSON P. M. 
Published: August 2006

ABSTRACTAntimiciobials were evaluated in thioglycollate broth at pH 6.5 for the ability to inhibit growth and toxin production by C. botulinum 12885A and ATCC 7949 (Type B). Methyl, ethyl, propyl, and butyl parabens (0.1%) and sorbic acid (0.2%) were effective in inhibiting growth of C. botulinum 12885A and ATCC 7949 in broth. Ethyl, propyl, and butyl parabens (0.1%) and sorbic acid (0.2%) inhibited toxin production by both strains in culture medium. Ethyl, propyl, butyl parabens (0.1%) and sorbic acid (0.2%) were individually added to a comminuted pork slurry having salt and sugar, with or without 40 ppm sodium nitrite. Cans were inoculated with a mixture of C. botulinum 12885A and ATCC 7949 spores. The canned product was abused by holding at 27°C and was observed over a 3‐month period for swollen cans. Swollen cans were examined for botulinal toxin by the mouse bioassay. Propyl and butyl paraben did not inhibit or delay toxin production. Ethyl paraben with or without nitrite delayed toxin production for 4 wk. Sorbic acid inhibited toxin for 3 wk; when 40 ppm nitrite was added to the sorbic acid treatment, toxin production was delayed for 4 wk.
Partial Demineralization of Cottage Cheese Whey Using a Heat Treatment Process
Authors: SUMMERS KRISTIN A. , OKOS MARTIN R. 
Published: August 2006

ABSTRACTHeat treatment of concentrated cottage cheese whey ultrafiltrate resulted in loss of calcium and phosphorus. Heat treatment at 100°C for 120 min resulted in a decrease of 21% of the calcium, 14% of the phosphorus, and 7% of the magnesium. Minimal browning of the concentrate occurs after 120 min. At 120°C, minimal browning had occurred after 60 min. Levels of calcium, phosphorus and magnesium had dropped by 41%, 36%, and 20%, respectively. Forty‐eight percent of the calcium, 40% of the phosphorus and 26% of the magnesium were removed by heat treatment at 140°C for 24 min. At that point, browning was minimal. Losses of sodium and potassium were negligible for all cases. A first order rate expression was found to represent the precipitation process.
Chilled (5°C) and Frozen (−18°C) Storage Stability of the Purple‐Hinge Rock Scallop, Hinnites multirugosus Gale
Authors: MAXWELL‐MILLER GARNELLE , JOSEPHSON RONALD V. , SPINDLER AUDREY A. , HOLLOWAY‐THOMAS DONA , AVERY MARGO W. , PHLEGER CHARLES F. 
Published: August 2006

ABSTRACTPurple‐hinge rock scallops (Hinnites multirugosus), native to northeast Pacific Coast waters and under evaluation for commercial aquaculture, were harvested wild and analyzed for storage stability. Over 2 wk of chilled storage at 5°C or 5 months of frozen storage at −18°C, scallops showed no appreciable lipid oxidation, proteolytic change, and ammonia development. Hypoxanthine fluctuated throughout fresh storage. Bacterial numbers were unchanged at −18°C but sharply increased during the second week at 5°C. Odor of raw scallops deteriorated somewhat at week 2 of chilled storage and month 4 of frozen storage. However, when cooked, scallops showed no significant differences for most sensory characteristics or for acceptability. Cooking losses were variable. Textural shear parameters changed with weight and frozen storage.
Effects of N6‐Benzyladenine and Storage Temperature on Shelf‐Life and Quality of Raw and Cooked Broccoli (Brassica oleracea L. var. italica)
Authors: BATAL K. M. , HEATON E. K. , GRANBERRY D. M. , BEUCHAT L. R. 
Published: August 2006

ABSTRACTFresh broccoli heads were dipped in solutions containing 20 ppm N6‐benzyladenine (BA) with 0.1% Tween‐20 or water with 0.1% Tween‐20 for 30 sec then stored for 5 wk at 2° and 5°C. Broccoli heads receiving BA treatments maintained higher subjective quality ratings for color, turgidity, aroma, flavor, and texture throughout the 5‐wk period. Gardner color measurements and total chlorophyll were significantly higher for samples treated with BA and stored at 2°C than for controls. Samples stored at 2°C had lower shear resistance than those kept at 5°C. The content of hot water insoluble materials (fiber) was much less in broccoli heads treated with BA than in untreated heads. Maintenance of good quality by BA treatment and 2°C storage was reflected in all parameters of sensory evaluations for cooked broccoli. Loss of color and reduction of quality were observed in raw and cooked broccoli during 4 wk of storage. Evaluations of quality parameters and color measurements were greatly influenced by the turgidity factor.
Relationship Between Cookability and Some Chemical and Physical Properties of Faba Beans (Vicia faba L.)
Authors: YOUSSEF M. M. , BUSHUK W. , MURRAY E. D. , ZILLMAN R. , SHEHATA A. M. EL‐TABEY 
Published: August 2006

ABSTRACTCookability index (determined by penetrometer) and some physical properties were determined for 20 samples of faba beans (Vicia faba L.) grown in Canada and Egypt. Proximate composition was determined for eight samples. Starch of four bean samples, representing extremes in cookability, was examined by differential scanning calorimetry (DSC) and amylography. Statistical analyses showed highly significant correlations between cookability index and hydration coefficient and percentage seed coat for the Egyptian samples (high seed coat content). For the Canadian samples (low seed coat content), highly significant correlations were obtained between cookability index and thousand seed weight, peak amylograph viscosity and falling number values of cotyledon flour. Differences between soft and hard cooking samples were observed by DSC and amylography of the starch. The study showed that the hard to cook phenomenon in faba beans is controlled by characteristics of both seed coat and cotyledons and is not a “hard shell” problem only.
Effects of Acylation of Defatted Cottonseed Flour with Various Acid Anhydrides on Protein Extractability and Functional Properties of Resulting Protein Isolates
Authors: CHOI Y. R. , LUSAS E. W. , RHEE K. C. 
Published: August 2006

ABSTRACTMaleylation, succinylation, dimethylglutarylation, and sodium sulfite treatment of cottonseed flour increased protein extraction from the flour in suspension, and precipitated more protein in the extract at pH 4.0, compared to unmodified flour processed through conventional methods. However, acetylation decreased protein extraction and precipitation at this pH. Protein isolates from succinylated, maleylated and dimethylglutarylated flours were highly water‐soluble, and did not coagulate by heating. Acetylation decreased heat coagulability of the resulting protein isolate, but did not affect water solubility of the isolate. Treatment of the flour with sodium sulfite markedly increased heat coagulability of the isolate, and decreased its solubility. Oil absorption capacity of the isolate was increased slightly by dimethylglutarylation, but other treatments did not affect the capacity significantly. Sensitivity of proteins in isolates to calcium ions was not affected by acylation or sodium sulfite treatment of the flour.
Chemical Composition of Saskatoon Berries (Amelanchier alnifolia Nutt.)
Authors: MAZZA G. 
Published: August 2006

ABSTRACTSaskatoon berries, Amelanchier alnifolia, have been analyzed for moisture, soluble solids, protein, fat, fiber, Ca, P, S, K, Mg, Na, Fe, Mn, Cu, Zn, Ba, Mo, Al, and carotene content. The composition of saskatoon berries was compared to that of blueberries (Vaccinium sp.). There were significantly higher amounts of protein, fat, fiber, calcium, magnesium, manganese, barium, and aluminum, and lower contents of phosphorus and sulfur in Saskatoon berries than in blueberries. No significant difference in iron, zinc, sodium and carotene content was found between saskatoons and the other fruit. On a dry weight basis, saskatoons contained less sugars than blueberries. Although bioavailability of the minerals was not determined, saskatoons appear to be an excellent source of manganese, magnesium and iron and a relatively good source of calcium, potassium, copper, and carotene.
Antioxidant Properties of Lignin
Authors: CATIGNANI GEORGE L. , CARTER M. ELAINE 
Published: August 2006

ABSTRACTSince certain dietary antioxidants are generally thought to protect retinol from oxidation during digestion, lignin was tested for its antioxidant properties. Inclusion of 1–10% lignin in the rat diet resulted in an increased (50–100%) deposition of retinol as compared to cellulose‐fed controls. Data indicate that lignin exhibits antioxidant properties in the presence of oil and probably in the presence of other fat‐soluble substances (e.g. vitamins A and E). Animal experiments substantiate this hypothesis. Results suggest both the biochemical and chemical nature as well as the nutritional ramifications of these observations deserve further investigation.
Centralized Packaging of Beef Loin Steaks with Different Oxygen‐Barrier Films: Physical and Sensory Characteristics
Authors: GRIFFIN D. B. , SAVELL J. W. , SMITH G. C. , VANDERZANT C. , TERRELL R. N. , LIND K. D. , GALLOWAY D. E. 
Published: August 2006

ABSTRACTVacuum packaged beef strip loins (n = 72) were stored (2 ° 1°C) for either 0, 12 or 24 days before fabrication; steaks were packaged and displayed (2°C or 7°C) up to 6 days in oxygen‐permeable film or up to 30 days in vacuum packages (medium or high oxygen‐barrier film). Steaks displayed at 2°C, rather than 7°C, tended to have higher overall appearance scores especially when steaks were from 12 or 24 day subprimals. Overall palatability of vacuum packaged steaks was unacceptable after 10–15 days of display. Vacuum packaged steaks can be displayed for 10 days if: (1) steaks are from relatively fresh subprimals, (2) steaks are vacuum packaged with high oxygen‐barrier film, and (3) steaks are displayed at 2°C. Although visual scores for vacuum packaged steaks were acceptable for 20–30 days, off‐odors and off‐flavors were limiting factors in determining shelf‐life.
Sectioned and Formed Product Made from Emulsion‐Coated Pork Tissue
Authors: TSAI T. C. , OCKERMAN H. W. 
Published: August 2006

ABSTRACTSectioned and formed cured pork tissue was prepared by emulsion coating instead of tumbling. The characteristics and shelf life of emulsion‐coated tissue were measured and compared with those of tumbled pork tissue. Both emulsion coated and tumbled pork tissue possessed similar yields (90%), maintained good sliceability and had a high overall sensory acceptance. Emulsion‐coated samples were superior in flavor and textural‐appeal but tumbled samples had a slightly better cohesiveness score. Like tumbled samples, emulsion‐coated samples were quite stable (TBA and bacterial number) in a shrunken, vacuum packaged Cryovac bag during holding in a 3°C cooler through 8 wk of storage.
Cook/Chill Foodservice Systems with Conduction, Convection and Microwave Reheat Subsystems. Nutrient Retention in Beef Loaf, Potatoes and Peas
Authors: DAHL‐SAWYER C. A. , JEN J. J. , HUANG P. D. 
Published: August 2006

ABSTRACTPercent thiamin in beef loaf and peas and percent ascorbic acid in potatoes were determined at all process stages in a simulated hospital cook/chill foodservice system. Retention of nutrients in experimental products after reheating by conduction, convection and microwave radiation was compared. Points in food product flow causing largest nutrient losses were: beef loaf, precooking; peas, reheating; and potatoes, 24‐hr chilled storage. Statistical analyses indicated no significant difference in nutrient retention of experimental products due to method of reheating.