bluuebunny/crossref_metadata_2025_split huggingface dataset:
Kinetic Parameter Estimation for Quality Change during Continuous Thermal Processing of Grapefruit Juice
Authors: COHEN ELI , BIRK YEHUDITH , MANNHEIM CHAIM H. , SAGUY ISRAEL S. 
Published: August 2006

ABSTRACTReaction order, activation energy (Ea) and average rate constant (kav) were evaluated by dynamic modeling for color degradation of grapefruit juice during thermal processing. Simulated aseptic conditions were: 85–135°C, 40–175 set processing time, and average velocities 5–30 cm/set. Quality was assessed by nonenzymatic browning index (NEBI) and S‐hydroxymethyl‐furfural (HMF). Average values for reaction‐order and energy of activation were: 0 and 21.4 kcal/g‐mol (NEBI) and 0.3 and 23.2 kcal/g‐mol (HMF), respectively. These values were compared with those contained in the deformed ellipsoid which define the 90% joint confidence interval of all possible parameter combinations. Based on initial and final concentrations, the method can predict effects of processing on liquid foods.
Na+ Binding as Measured by 23Na Nuclear Magnetic Resonance Spectroscopy Influences the Perception of Saltiness in Gum Solutions
Authors: ROSElT TERRI ROBERTSON , SHIRLEY LENA , SCHMIDT SHELLY J. , KLEIN BARBARA P. 
Published: August 2006

ABSTRACTBinding of Na+ in aqueous gum systems as determined by 23Na nuclear magnetic resonance (NMR) spectroscopy and its relations to perceived saltiness were examined. Two levels of NaCl (0.1% and 0.2%) were added to two concentrations (0.1% and 0.3%) of two ionic (xanthan and kappa carrageenan) and two non‐ionic (locust bean and guar) gum solutions. Saltiness perception was affected by the ionic properties of the gums. NMR transverse relaxation rates (R2, see−l) indicated Na+ was less mobile in ionic than nonionic systems. Ionic gums correspondingly suppressed saltiness perception‐ compared to nonionic gums. As Na+ increased in both ionic and nonionic systems, R2 values converged and perceived saltiness equalized. Food components that bind Na+ may suppress saltiness perception, which may be important in low‐sodium foods.
Influence of Thermal Treatment on Gelation of Actomyosin from Different Myosystems
Authors: JIMÉNEZ‐COLMENERO F. , CARECHE J. , CARBALLO J. , COFRADES S. 
Published: August 2006

ABSTRACTWe analyzed the influence of temperature and heating time on rheological properties, and types of proteins involved in the gelation process of natural actomyosin from pork, chicken, and hake. At low temperatures (40–50°C) hake gels were stiffer than chicken or pork gels (due to setting); at higher temperatures (60°C), actomyosin from all three formed gels with similar rheological characteristics. Types of protein in the different fractions (analyzed by electrophoresis) were consonant with the rheological behavior of the AM gels for each heat treatment and species.
Limonene and Myrcene Sorption into Refillable Polyethylene Terephtalate Bottles, and Washing Effects on Removal of Sorbed Compounds
Authors: NIELSEN TIM J. 
Published: August 2006

ABSTRACTThe sorption of two orange volatile compounds, myrcene and limonene, into refillable polyethylene terephtalate bottles, different types of polyethylene terephtalate strips, and polycarbonate strips, was studied. The bottles were washed with sodium hydroxide solutions and remaining aromas in the plastic were analyzed. Sorption continued during the 12 wks storage, but the major part was sorbed during the first week. Bottles stored at 25°C absorbed considerably more myrcene and limonene than bottles stored at 4°C. A simulated industrial washing procedure removed small amounts of the aromas but 50–80% remained in the packaging material. Polycarbonate absorbed flavors to a much larger extent than did polyethylene terephtalate.
Lactic Acid/Melanosis Inhibitors to Improve Shelf Life of Brown Shrimp (Penaeus aztecus)
Authors: BENNER R.A. , MIGET R. , FINNE G. , ACUFF G.R. 
Published: August 2006

ABSTRACTl‐Lactic acid, sodium bisulfite, and 4‐hexylresorcinol were evaluated, alone and in combination, as melanosis and microbial spoilage inhibitors on brown shrimp (Penaeus aztecus). No effect on the microbiological shelf life of treated shrimp was observed. 4‐Hexylresorcinol functioned exceptionally well as a melanosis inhibitor, alone and in combination with. l‐lactic acid. However, extensive bacterial growth was demonstrated in the 4‐hexylresorcinol dip solution during normal storage on deck, creating the potential for a heavy bacterial inoculation of shrimp during a typical dipping process. Addition of l‐lactic acid to the 4‐hexylresorcinol dip solution prevented bacterial growth in the dip solution and did not diminish melanosis inhibition.
Stability of Mackerel Surimi Prepared under Lipid‐Stabilizing Processing Conditions
Authors: KELLEHER STEPHEN D. , HULTIN HERBERT O. , WILHELM KURT A. 
Published: August 2006

ABSTRACTSurimi from mackerel whole and light muscle was prepared under conditions designed to minimize oxidation and development of rancidity. The lipid‐stabilizing procedure included early addition of both lipid‐and water‐soluble antioxidants, avoidance of added sodium chloride, and exclusion of oxygen. Surimi prepared from light muscle was stable to rancid odor development in both the raw and cooked form; gel strength was reasonably stable during frozen storage, although the color was somewhat dark. Surimi prepared from mackerel whole muscle was darker, its odor quality lower and less consistent, and its gel strength lessened more rapidly during frozen storage than surimi prepared from light muscle.
Dietary α‐Tocopheryl Acetate Contributes to Lipid Stability in Cooked Beef
Authors: LIU Q. , SCHELLER K.K. , SCHAEFER D.M. , ARP S.C. , WILLIAMS S.N. 
Published: August 2006

ABSTRACTLipid oxidation was investigated in cooked gluteus medius from Holstein steers fed diets including four levels of α‐tocopheryl acetate (0, 250, 500 and 2,000 mg/steer daily) for 42 or 126 days. Alpha‐tocopherol (vitamin E) concentrations increased in fresh and cooked muscle due to level and duration of supplementation (P<0.01). Cooking did not affect α‐tocopherol concentration in the muscle. Dietary α‐tocopheryl acetate delayed (P<0.01) accumulation of lipid oxidation products in cooked muscle during 6 days of display at 4°. Daily supplementation of 500 mg α‐tocopheryl acetate for 126 days resulted in 3.4 μg α‐tocopherol/g cooked gluteus medius.
Meat Quality Kinetics during Beef Carcass Chilling
Authors: MALLIKARJUNAN P. , MITTAL G.S. 
Published: August 2006

ABSTRACTKinetic models for changes in muscle pH and beef quality, based on press juice and puncture strength, were determined during beef carcass chilling. Changes in quality of Longissimus dorsi muscle during chilling were determined and modeled using reaction kinetics and Eyring's absolute reaction rate theory. The pH and press juice followed first order reaction kinetics while puncture strength did not follow any specific reaction order. Enthalpy and entropy of activation for changes in the quality indices were calculated.
Quality Maintenance of “Ready‐to‐eat” Shredded Carrots by Gamma Irradiation
Authors: CHERVIN CHRISTIAN , BOISSEAU PATRICK 
Published: August 2006

ABSTRACTShredded carrots were either chlorinated, rinsed, and spin‐dried as in industrial processes, or irradiated (2 kGy), replacing the three steps. Several factors defining the quality of minimally processed vegetables were monitored during storage at 10°. Atmospheres inside micro‐porous plastic bags stabilized at 7–15% O2 and 10–15% CO2. Sugar levels in tissues were twice as high in irradiated samples as in chlorinated ones. Irradiation also prevented losses of orange color and carotenes. Growth of aerobic mesophilic and lactic microflora was strongly inhibited by irradiation. Sensory analysis demonstrated preferences for irradiated vegetables. Irradiation, avoiding three potential denaturing steps preserved “ready‐to‐eat” shredded carrots with better quality than those prepared by conventional industrial processes.
Bioavailability of Vitamin A in a Synthetic Rice Premix
Authors: FLORES HERNANDO , GUERRA NONETE B. , CAVALCANTI ANA CLÁJDIA A. , CAMPOS FLORISBELA A.C.S. , AZEVEDO MARIA CHRISTINA N.A. , SILVA MARÍLIA B.M. 
Published: August 2006

ABSTRACTThe Relative Dose Response Test (RDR) was used to assess the bioavailability of vitamin A in a stabilized form in artificially produced rice kernels. The vitamin A proved stable to storage and cooking, and the enriched rice was nontoxic, and had the same sensory characteristics of ordinary rice. The nutrified rice, cooked with sugar and milk, was offered to 83 deprived children as the challenge dose for an RDR test. The children showed positive and negative tests in agreement with their serum retinol levels. The regression of RDR on serum retinol levels was the same as that observed when the conventional RDR test was applied.
Restructured Reindeer Steak Quality as Affected by Antioxidants and Frozen Storage
Authors: SWANSON R.B. , PENFIELD M.P. , DORKO C.L. , BARON R.F. 
Published: August 2006

ABSTRACTRestructured steaks were fabricated from forequarter muscles from field‐slaughtered Alaskan reindeer. Steaks were formulated with an antioxidant (1:1 mixture of BHA and TBHQ with a propylene glycol carrier) at 0.00, 0.01 and 0.02% of the fat and 0.5% salt. Steaks were flash‐frozen, vacuum‐packaged and stored at −18°C. Instrumental and sensory testing was conducted after storage (2, 6, 10, 14, 18, 22 wk). Minimal effects occurred on moistness, greasiness, softness and chewiness. Gamy flavor intensity decreased and off‐flavor intensity fluctuated with storage and antioxidant. Effects of antioxidants on color were not notable. Use of the antioxidant system is not justified by any oxidative or color effects. Frozen storage was not detrimental to restructured steak quality.
Tyrosinase, Laccase, and Peroxidase in Mushrooms (Agaricus, Crimini, Oyster, and Shiitake)
Authors: FLURKEY WILLIAM H. , KUGLIN JILL , DAWLEY RUTHELLEN 
Published: August 2006

ABSTRACTEnzyme assays and electrophoresis were used to monitor the activity of tyrosinase, laccase, and peroxidase in Agaricus bisporus (common cultivated button mushrooms and Crimini mushrooms), Oyster, and Shiitake mushrooms. The three enzymes could be differentiated using specific substrates and inhibitors. Tyrosinase seemed to be the major phenol oxidase in the Agaricus strains, while Oyster and Shiitake mushrooms had much lower levels. Peroxidase activity was low or undetectable in all types examined. Control of enzymatic browning in different mushroom types may depend upon the distribution of different oxidases within any given type.
Kiwifruit Juice Clarification using a Fungal Proteolytic Enzyme
Authors: DAWES H. , STRUEBI P. , KEENE J. 
Published: August 2006

ABSTRACTA commercial fungal proteolytic enzyme from Aspergillus niger was used in kiwifruit juice as a replacement for conventional fining agents to produce a stable clarified juice. Reductions in detectable protein levels of 73% and 82% were achieved using 500 mg/kg of enzyme and incubating at 60°C for 20 and 60 min respectively. Concentrates prepared from proteolytic enzyme‐treated juice had reduced browning and haze formation compared to a control, without affecting ascorbic acid level. When stored at 20°C, proteolytic enzyme treated concentrates (60 min) remained clear up to 90 days and had minimal haze (A650 nm= 0.047) and browning (A420 nm= 0.93) after 6 mo storage. The molecular size of the protein as well as protein concentration are important factors in haze formation.
Pigments of Monascus
Authors: BLANC P.J. , LORET M.O. , SANTERRE A.L. , PAREILLEUX A. , PROME D. , PROME J.C. , LAUSSAC J.P. , GOMA G. 
Published: August 2006

ABSTRACTA chemically defined medium with glutamic acid as nitrogen source was devised for the culture of two species of Monascus (M. ruber and M. purpureus), resulting in optimum production of their pigments and their chemical structures (both free and complexed) were compared. Structural data on two major complex pigments in aqueous solution were obtained by IR, UV, NMR and MS. They were free pigments linked to glutamic acid by amino groups, where nitrogen replaced the pyronoid oxygen.
Barrel‐Valve Assembly Affects Twin‐Screw Extrusion Cooking of Corn Meal
Authors: LIANG M. , HSIEH F. , HUFF H.E , HU L. 
Published: August 2006

ABSTRACTThe effects of a barrel‐valve assembly on extrusion system dynamics and product properties with various screw speeds and specific feeding loads (SFL) were studied using an APV Baker twin‐screw extruder. Turning the barrel‐valve from the open to closed position resulted in a convex response of die pressure due to the axial offset of paired orifice plugs, with concomitant changes in system responses and extrudate properties. Variations in SFL by changing feed rate or screw speed caused more pronounced effects on product properties compared with barrel‐valve control.
Microwave Bumping: Quantifying Explosions in Foods During Microwave Heating
Authors: FU Y.C. , TONG C.H. , LUND D.B. 
Published: August 2006

ABSTRACTAn apparatus was developed to quantify the degree of bumping due to the explosion of food particulates during microwave heating. The apparatus consisted of a sound recording device, a digital storage oscilloscope, and an electric filter. Degree of bumping for a product was defined by integration of the magnitude of an explosion over time of bumping. The sound spectrum of explosion was analyzed by Fast Fourier Transform (FFT) analysis. Frequency of bumping was usually in the range 1.6 kHz to 8 kHz. The character of microwave bumping varied according to localized microwave superheating effects, product formulations, and prior heat treatment of the food.
Water Activity, Glass Transition and Microbial Stability in Concentrated/Semimoist Food Systems
Authors: CHIRIFE JORGE , MARÍA DEL BUERA PILAR 
Published: August 2006

ABSTRACTThis review examines recent published suggestions that “water dynamics” may be applied instead of water activity (aw) determination to predict microbial stability of concentrated and intermediate moisture food systems. Factors such as the relative effectiveness of additives for antimicrobial stabilization through aw‐lowering (i.e. glucose vs fructose, glycerol vs propylene glycol) and the importance of glass transition temperature as an indicator of microbial stability were examined, based on available experimental data. Determination of the glass‐rubber transition characteristics and/or the use of the “water‐dynamics” map does not enable prediction of the microbial stability of foods (i.e. inhibition of growth) with confidence. These were no more effective alternatives than the concept of water activity as a basis for predicting microbial growth in foods.
Temperature Affects Microstructure of Renneted Milk Gel
Authors: LAGOUEYTE N. , LABLEE J. , LAGAUDE A. , DE LA FUENTE B. TARODO 
Published: August 2006

ABSTRACTScanning electron microscopy (SEM) and permeability measurements were used to evaluate the effect of coagulation temperature on renneted reconstituted milk gel characteristics (gelation and coagulation), especially with regard to gel microstructure and permability. SEM of milk gel showed casein micelle strands and clusters linked to form a very porous framework with gaps delimited by discontinuous walls. Casein micelles fused together more tightly and strands and clusters became denser and thicker as coagulation temperature increased, resulting in a more open structure with increased permeability.
Arnott Test Correlates with Dynamic Rheological Properties for Determining Cheddar Cheese Meltability
Authors: USTUNOL Z. , KAWACHI K. , STEFFE J. 
Published: August 2006

ABSTRACTCheddar cheese with six different fat levels (34.3, 31.5, 26.8, 20.5, 12.6 and <1%) were manufactured and allowed to ripen 4 mo at 7°C. Melting characteristics of the cheeses were studied by the Arnott test and dynamic rheological testing. Meltability of Cheddar cheese was significantly influenced by its fat content as determined by the Arnott test. A significant correlation (r =–0.80) occurred between the minimum complex modulus G′ and meltability of Cheddar cheese. Minimum complex modulus G′ may be a useful predictor of cheese meltability.
Fynbo Cheese NaCl and KCl Changes during Ripening
Authors: ZORRILLA SUSANA E. , RUBIOLO AMELIA C. 
Published: August 2006

ABSTRACTIn a model study we assumed that the cheese is a homogeneous solid with nonuniform initial concentration distributions, cheese surfaces are rendered impermeable after brining, and the generalized Fick's law form is valid for expressing the diffusive fluxes of solutes. NaCl and KCl concentrations at selected positions during distribution in Fynbo cheese kept at 12°C, after salting 10 hr in a brine of 100 g NaCl/L and 100 g KCl/L at the same temperature, were determined experimentally and compared with predicted values with the model at different storage times up to 30 days. Homogeneous distribution of solutes was reached at 20 days ripening, as predicted by the model and verified experimentally.
Activation Mechanisms of Pro‐Phenoloxidase on Melanosis Development in Florida Spiny Lobster (Panulirus argus) Cuticle
Authors: ALI M.T. , GLEESON R.A. , WEI C.I. , MARSHALL M.R. 
Published: August 2006

ABSTRACTPhenoloxidase (PO), pro‐PO [1] and pro‐PO [2], isolated from cuticular extracts of early premolt spiny lobster, resolved into doublets of molecular weights 156, 151, and 96.0, 93 kD, respectively. Trypsin‐activated forms of pro‐PO [1] and pro‐PO [2] were 123 and 83.6 kD, respectively. Apparently melanosis of shell and hyperdermal tissue in lobsters was related to stage of molt. The pro‐PO forms were activated in vitro by extracts of molting fluid which is secreted into the cuticle just before molt, and the activated PO co‐migrated in SDS‐PAGE with the endogenously activated PO. The molting fluid was hypothesized to be the source of the natural activator(s) of pro‐PO.
Leavened Dough pH Determination by an Improved Method
Authors: MILLER R. A. , GRAF E. , HOSENEY R. C. 
Published: August 2006

ABSTRACTpH measured on a 10% slurry may overestimate values on canned biscuit doughs because of carbon dioxide evolution during slurry preparation. Therefore, a pH method using a surface pH electrode was developed and used to measure pH of biscuits in sealed cans and after opening. pH increased upon opening and continued to increase gradually for 5 min. The slurry method overestimated true dough pH and did not show pH change with time. pH of yeast‐leavened bread dough measured by the slurry method was also higher than that by the surface method. The surface pH electrode is a reliable, accurate method of pH determination in leavened doughs.
Candida and Pseudomonas Lipase‐Catalyzed Hydrolysis of Butteroil in the Absence of Organic Solvents
Authors: MARANGONI ALEJANDRO G. 
Published: August 2006

ABSTRACT Candida rugosa lipase (CRL) and Pseudomonas fluorescein lipase (PFL) were used to hydrolyze a low‐melting point butteroil fraction in the absence of orgaic solvents. CRL and PFL displayed pH activity optima of 6.7 and 7.8, and temperature‐activity optima of 40–50°C and 35°C, respectively. Maximum activity for PFL was observed at 5% (v/v) water content. CRL showed higher specificity towards butyric acid relative to PFL after 3 hours of hydrolysis at 40°C (22.3 mol% vs 7.8 mol%, respectively). Both enzymes displayed, however, high specificities towards palmitic and oleic acids. CRL's inherent specificity towards butyric acid makes it an ideal choice for a biological catalyst to generate useful dairy flavor profiles.
Crosslinking Kinetics of Thermally Preset Alginate Gels
Authors: CHAVEZ MÓNICA S. , LUNA JULIO A. , GARROTE RAUL L. 
Published: August 2006

ABSTRACTThe Sharp‐Interface model was used to describe the crosslinking kinetics of thermally preset calcium alginate gel at constant temperature. The model assumes diffusion of calcium ions through a preformed gel of sodium alginate and a selected carrier, and an instantaneous reaction between the calcium and sodium alginate. The proposed model was experimentally verified using two different carriers at the following concentrations: agar 0.6(g/100 mL)‐0.8(g/100 mL), and gelatine 4(g/100 mL); sodium alginate concentrations were 1(g/100 mL) and 1.5(g/100 mL), while a 2(g/100 mL) calcium lactate solution was used as calcium ion source. The diffusion coefficient of calcium ion was determined using a cell diffusion model. The model can be used to predict processing effects on food gels.
β‐Lactoglobulin Separation from Whey Protein Isolate on a Large Scale
Authors: MATÉ JUAN I. , KROCHTA JOHN M. 
Published: August 2006

ABSTRACTA method for obtaining large quantities of β‐lactoglobulin (β‐Lg) from commercial whey protein isolate (WPI) was developed. β‐Lg was separated from the rest of the whey proteins in a solution of 15% (W:W) WPI in distilled water adjusted to pH 2 and 7% NaCl. β‐Lg was then separated from NaCl using diafiltration. The results indicate that more than 65% of the β‐Lg originally in the WPI solution was recovered. The purity of the β‐Lg was greater than 95%.
Deposited Whey Protein Layers influence Solute Rejection in Reverse Osmosis
Authors: SCHWAB C. , KESSLER H. G. 
Published: August 2006

ABSTRACTA membrane process is often accompanied by build‐up of deposited layers on the membrane surface. Such layers change the performance of the system (e.g. the flux and rejection of solutes). Whey proteins were deposited on a reverse osmosis membrane to increase solute rejection. A gel‐like deposited layer increased the rejection level of the system, while a porous deposited layer did not affect it. Further, in‐situ denaturation of whey proteins helped to form the effective gel‐like secondary membrane.
Packaging Influenced Total Chlorophyll, Soluble Protein, Fatty Acid Composition and Lipoxygenase Activity in Broccoli Florets
Authors: ZHUANG H. , BARTH M.M. , HILDEBRAND D.F. 
Published: August 2006

ABSTRACTPolyunsaturated fatty acid (PUFA) degradation by lipoxygenase (LOX) may contribute to postharvest deterioration of vegetables and fruits. In broccoli, modified atmosphere packaging (MAP), automatic misting (AM) and vent packaging (VP) may reduce postharvest deterioration. MAP storage resulted in increased chlorophyll and C‐18 polyunsaturated fatty acids (PUFA) in broccoli florets by 96 hr. Reduced chlorophyll, PUFA and soluble protein were observed in nonpackaged (NP) samples. Chlorophyll remained near initial levels in vent packaged (VP) products. AM resulted in increased relative PUFA and reduced losses of soluble protein. VP reduced PUFA and soluble protein. Optimal pH of broccoli floret LOX was 5.5‐6.0. Water‐soluble LOX activity in MAP and NP samples followed a trend similar to PUFA changes in both samples. No differences were found among treatments when enzyme activity was expressed on soluble protein basis.
Lactobacillus plantarum survival in aerobic., directly brined olives
Authors: DURAN M.C. , GARCIA P. , BRENES M. , GARRIDO A. 
Published: August 2006

ABSTRACTStorage at 20°improved Lactobacillus plantarum survival in directly brined olives. The best inoculation dates were on the first and fifth days after brining for Cacereña and Hojiblanca cultivars respectively. Lb. plantarum was present throughout the storage period only in Hojiblanca olives covered with initial free‐salt solution and inoculated on the fifth day. In the presence of that bacterium, titratable acidity (0.5‐1%) and pH (<4.0) reached proper values for olive preservation. Yeast populations, consisting of Pichia membranaefaciens and Pichia fermentans, in Hojiblanca, and Pichia minuta, Pichia fermentans, Pichia membranaefaciens, and Rodotorula spp, in Cacereña, were found in all treatments.