bluuebunny/crossref_metadata_2025_split huggingface dataset:
Influence of Selenium‐Supplemented Torula Yeast Diets on Liver‐Mediated Mutagenicity of Aflatoxin B1
Authors: HUGHES D. A. , BJELDANES L. F. 
Published: August 2006

ABSTRACTTo determine the effect of dietary selenium on the mutagenicity of aflatoxin B1 (AFB1), male Sprague‐Dawley rats were fed rat chow or Torula yeast diets supplemented with 0.0, 0.1, 0.5, 1.0, and 5.0 ppm Se as Na2SeO3, and the 9000 ×g liver supernatants were used in Salmonella/microsome mutagenesis assays. The rats were fed on the diets for 4 wk and, prior to killing, half the rats in each group received 80 mg phenobarbital/kg body weight in their drinking water for four consecutive days. Phenobarbital administration tended to increase the mutagenicity of AFB1 in all dietary treatment groups. This increase was significant only in the chow‐fed groups, however. Addition of selenium to the basal diet produced no significant effect on liver‐mediated mutagenicity. The liver preparation from chow‐fed animals which had received phenobarbital produced the highest mutagenicity of the samples tested.
Survival of Lactobacillus bulgaricus During Freezing and Freeze‐Drying After Growth in the Presence of Calcium
Authors: WRIGHT C. T. , KLAENHAMMER T. R. 
Published: August 2006

ABSTRACTTwo morphologically distinct isolates of L. bulgaricus 1243 (designated F and O), were examined for stability during freezing and freeze‐diying following growth in a nutrient broth medium supplemented with varying concentrations of calcium. While cellular morphology did not influence survival during −20°C frozen storage, calcium prevented freezing death in both isolates. Maximum survival occurred at calcium concentrations ranging between 5.4 × 10−3 and 6.7 × 10−3M. Calcium supplemented L. bulgaricus 1243‐F displayed a five‐fold decline in viable count (3.2 × 108 to 6.1 × 107) due to −20°C freezing, compared with cells propagated in broth without calcium, which declined 200‐fold (1.7 × 108 to 6.3 × 105). Mg++ and Mn++ salts failed to exert protective effects. Calcium was ineffective in preventing freeze‐injury, since cells displayed decreased acid production in milk following −20°C storage.
Effects of Citric Acid and Iron Levels on the Flavor Quality of Oil
Authors: MIN DAVID B. , WEN JYE 
Published: August 2006

ABSTRACTA factorial design of four levels of added iron (0, 0.1,1 and 5 ppm) and five levels of citric acid (CA) (0, 10, 50, 100, 150 ppm) was used to study interaction effects of citric acid and added iron on flavor quality of oils containing 0.1 ppm iron. Flavor qualities were evaluated by measurement of dissolved free oxygen disappearance and flavor compound formation in oils. When oils contained 0 or 0.1 ppm added iron, the five levels of CA did not affect flavor quality. But, when the oils contained 1 ppm of added iron, increasing the content of CA, rate of oxygen disappearance decreased and smaller concentrations of flavor compounds formed. Results also showed that as the iron content was increased, the rate of dissolved oxygen disappearance increased and the larger concentrations of flavor compounds formed in the oil.
Indole in Shrimp: Effect of Fresh Storage Temperature, Freezing and Boiling
Authors: CHANG OLIVIA , CHEUK WAI LUN , NICKELSON RANZELL , MARTIN ROY , FINNE GUNNAR 
Published: August 2006

ABSTRACTThe development of indole, total volatile nitrogen, trimethylamine and total aerobic plate count (APC) in shrimp stored in ice, at 4°C, 12°C and 22° C were investigated. At low temperature storage, final indole levels in severely decomposed shrimp (APC >108/g) were much lower than the 25 μg indole/100g shrimp which has been suggested as the defect action level for shrimp decomposition by the Food & Drug Administration. At higher storage temperatures, (12° and 22°C), indole formation was greatly accelerated resulting in very high indole levels. The net result is that while indole levels indicate decomposition, decomposed shrimp may not necessarily contain indole. Frozen storage and cooking had little effect on indole levels in acceptable quality shrimp. Indole is of value in assessing the history of shrimp if high temperature abuse is suspected.
Effects of Frying Procedures and Compositional Factors on the Temperature Profile of Bacon
Authors: LEE MAN‐LAI , GRAY J. IAN , PEARSON ALBERT M. 
Published: August 2006

ABSTRACTThe effects of frying procedures (preheated vs cold skillet) and compositional factors (adipose vs lean) on the final temperatures attained in fried bacon were investigated as a prelude to studying the kinetics of N‐nitrosopyrrolidine formation in bacon. With a preheated skillet set at 171°C, the final temperature reached in whole bacon samples at the end of the 6 min frying time was 164 ± 3°C. Bacon samples, initially placed in a cold skillet preset to heat to 171°C, attained temperatures of 127 ± 5°C and 165 ± 6°C at the end of 6 and 8 min frying periods, respectively. It was observed that the lean bacon strips rarely exceeded 145°C while the adipose approached 165°C when separated adipose and lean components from whole bacon samples were fried for 6 min in a preheated (171°C) skillet.
Effects of Packaging Method, Display Light and Storage Time On The Microbial Growth and Rancidity of Fresh Pork
Authors: IGBINEDION JIM E. , CAHILL VERN R. , OCKERMAN HERBERT W. , PARRETT NED A. , VANSTAVERN BOBBY D. 
Published: August 2006

ABSTRACTEffects of display light, packaging methods and storage time on total aerobic, lipolytic and proteolytic counts and oxidative rancidity of fresh pork stored at 2 ± 1° C were studied at the initial, 7th, 14th and 21st day of storage. Display light significantly increased the total aerobic psychrotroph count. Effects on lipolytic and proteolytic psychiotroph counts were not significant. No anaerobic psychrotrophs were encountered. Total and proteolytic counts of PVC film overwrapped chops and proteolytic and lipolytic psychrotroph counts of chops vacuum packaged accelerated linearly with time. Increases in lipolytic psychrotroph count of PVC packaged and total aerobic psychrotroph count of vacuum packaged chops were quadratic. TBA number and rancid odor scores were not significantly affected by treatments.
Nutrient Retention of Portioned Menu Items after Infrared and Convective Heat Processing
Authors: UNKLESBAY N. , DAVIS M. E. , KRAUSE G. 
Published: August 2006

ABSTRACTPortion‐controlled menu items were heat processed in infrared and convection ovens to compare the effects of the heating methods upon nutrient retention. Product yields for hamburger and potatoes were significantly greater (P < 0.05) after convective heating; for tomatoes, after infrared heating. Nutrients analyzed foi selected menu items included: thiamin, riboflavin, vitamin C, β‐carotene, seven fatty acids, 18 amino acids, ammonia, phosphorus, iron and sodium. Several significant differences between the heat processed samples were revealed. The riboflavin and vitamin A contents in hamburger and tomatoes, respectively, were significantly greater after infrared heating. The total amino acid contents were significantly greater after infrared heating for the hamburger patties and cod fillets.
Effects of Fat and NaCl/Phosphate Levels on the Chemical and Sensory Properties of Pork Patties
Authors: KEETON JIMMY T. 
Published: August 2006

ABSTRACTGround pork shoulders were combined with 50/50 pork trimmings to achieve fat levels of 20.0, 23.3, 26.6, and 30.0%. Salt/phosphate (NaCl/PO4) combinations of 0/0, 1/0, 1/0.25 and 2%/0.5% were blended with each fat level. Each treatment combination was stored at 3°C for 7 days in air‐permeable film (AP), 21 days in vacuum pouches (VP) and at −23°C for 90 days in double‐wrapped (DW) freezer paper. Fat level did not affect pH, expressed moisture (EM), peroxide value (PV), 2‐thiobarbituric acid (TBA) values or cooking losses. Patties with 30.0% fat were jucier and required less energy to compress. A combination of 1%NaCl/0.25%PC4 reduced cooking losses, enhanced sensory properties and moderated the oxidation effects of NaCl up to 60 days of frozen storage. The NaCl treatment accelerated lipid oxidation most during all storage conditions while the control remained the least oxidized.
A Study of Staphylococcus Aureus Growth in Model Systems and Processed Cheese
Authors: MAGRINI R. C. , CHIRIFE J. , PARADA J. L. 
Published: August 2006

ABSTRACTA survey of aw and pH in commercial samples of processed cheese produced in Argentina, indicated the aw varied between 0.950–0.978 and pH ranged from 5.2–6.1 Staphylococcus aureus growth studies in model systems (laboratory media with added NaCl) with aw and pH adjusted to resemble that of commercial samples of processed cheese showed that S. aureus grows very well at a temperature of 30°C, but complete growth inhibition occurs at refrigerator temperature. The results obtained with model systems were confirmed by S. aureus growth experiments in inoculated cheese.
Production of Nonbitter, Desalted Milk Hydrolysate for Fortification of Soft Drinks and Fruit Juices
Authors: MA C.‐Y. , AMANTEA G. F. , NAKAI S. 
Published: August 2006

ABSTRACTA simpler and less expensive process than the process of Helbig et al. (1980) for preparation of a nonbitter, desalted milk hydrolysate is presented. Skim milk was hydrolyzed with Alcalase (subtilisin Carlsberg) at 50°C in 3 hr. The resin in OH form was added to milk batchwise to simultaneously raise the pH to 8.5 for optimum proteolysis and exchange the anions in milk which contributed to saltiness. These modifications resulted in a shorter hydrolysis time and a more economical resin regeneration than those of the Helbig process. The dried milk hydrolysate was added to soft drinks and fruit juices at solids concentrations up to 10% (3% protein) without adverse effects on their taste, color, viscosity and clarity.
A Hybrid Solar‐Biogas System for Food Drying: Biogas Generation From Processed Papaya Wastes
Authors: YANG P. Y. , MOY J. H. , WEITZENHOFF M. H. 
Published: August 2006

ABSTRACTA solar‐biogas system was designed to dry food more efficiently than with solar energy alone. Processed papaya waste was anaerobically fermented to produce methane to augment solar energy for food drying. A gas with a minimum of 50% methane was produced at a rate of 0.38 liter methane per liter of digester volume per day with an organic loading rate of 1.60g of total volatile solids in the waste per liter of digester liquid volume per day in a once‐through system. Results indicate technical feasibility.
Freezing Time Predictions for Brick and Cylindrical‐Shaped Foods
Authors: DE MICHELIS A. , CALVELO A. 
Published: August 2006

ABSTRACTA simplified model previously developed for freezing time calculations in plate freezers is extended to systems with two or three dimensional heat flow. The model combines Plank's equation with the unsteady heat transfer solutions for bodies with constant properties, through the addition of pre‐cooling, change of phase and tempering times. Average thermal properties, different for each period are used in order to take into account their change with the ice content along the freezing process. Freezing time predictions show a maximum difference of 10% with respect to freezing experiments performed with meat blocks shaped as cylinders or rectangular bricks. Processing times from 0.7–5 hr were compared with satisfactory agreement.
An Investigation of Some Important Storage Parameters in Acidified Bulk Storage of Tomatoes
Authors: BASEL RICHARD M. , GOULD WILBUR A. 
Published: August 2006

ABSTRACTAcidified bulk storage of tomatoes at a pH of approximately 1.3 was used to store whole tomatoes without spoilage for up to 4 months. Storage treatments of time and temperature lead to concurrent off flavor and brown color development which was presumed to be at least partially due to container oxygen permeability problems. Best quality in this study was found after storage at lowered temperatures. When unpeeled tomatoes were stored, they softened during storage and did not remain whole upon subsequent peeling. Heat peeled whole tomatoes stored in tomato juice gave the best storage quality of any treatment combinations used. The major problem experienced with this storage method was non‐microbial chemical deterioration of product quality after storage.
Organic Acid, Sugar and Amino Acid Composition of Bamboo Shoots
Authors: KOZUKUE ETSUKO , KOZUKUE NOBUYAUKI , KUROSAKI TOSHIHARU 
Published: August 2006

ABSTRACTThe major organic acid in bamboo shoots (Phyllostachys pubescens) was oxalic, ranging from 462 (top) to 157 mg (base) per 100g fresh weight. Citric was rich in the upper half, while malic was rich in the lower 3/4 ths. Fructose, glucose and sucrose were contained with approximately equal amounts in the top quarter section, the former two sugars were also abundant in the lower half. Tyrosine was the most abundant component in the free amino acid. GC‐MS determination revealed that tyrosine was the major component of white clumpy substances produced after blanching, and its content comprised 89% of the total material. In addition the material contained 5.5% starch, 4.9% moisture, and 0.6% minerals.
Storage Stability of Intermediate Moisture Apples: Kinetics of Quality Change
Authors: SINGH R. K. , LUND D. B. , BUELOW F. H. 
Published: August 2006

ABSTRACTStorage stability of intermediate moisture apples was studied as a function of storage temperature and water activity. The criteria for storage stability was based on three quality factors, namely, nonenzymatic browning reactions, vitamin C degradation and microbial growth. Analysis of kinetic data suggested a zero order reaction for nonenzymatic browning, and a first order reaction for vitamin C degradation. The effect of temperature on the rate constant followed the Arrhenius relationship. Based on this study, it was not possible to generate a kinetic model for microbial growth. However, growth/no growth regions based on temperature and water activity were identified.
Effect of Gamma‐Radiation on Gossypol in Cottonseed Meal
Authors: JADDOU HAYTHAM , AL‐HAKIM M. , AL‐ADAMY L.Z. , MHAISEN M.T. 
Published: August 2006

ABSTRACTThe effect of gamma–radiation, in the range 5–30 KGy on free, total and pure gossypol was investigated in an attempt to reduce or eliminate gossypol from cottonseed meal using different solvent systems. Maximum reduction in gossypol concentration was attained at a dose of 25 KGy of gamma‐radiation with chloroform as a solvent, a spectrometric method was used for analysis. The reductions attained for pure, free and total gossypol were found to be 96%, 60% and 80%, respectively.
Variability of Amino Acids, Protein, Vicine and Convicine in Vicia faba (L) Cultivars
Authors: LATTANZIO VINCENZO , BIANCO VITO V. , CRIVELLI GIUSEPPIE , MICCOLIS VITO 
Published: August 2006

ABSTRACTSamples of 10 varieties of broad bean were analyzed for dry matter, crude protein, amino acids and alkaloid glucosides. The varieties “Korunde” and “Supersimonia” showed the highest protein content; the amino acid composition was similar in all varieties. Sulfur‐amino acids were limiting in all tested varieties. The varieties “Gemini” and “Locale di Putignano” showed the highest content of total alkaloid glucosides. It was noticed that variety “Supersimonia”, able to produce 1870 kg/ha, shows also a high protein content and a low antinutritional factor content. The results of this work supply information to the breeder about varieties with low content of antinutritional factors.
Antioxidative Arginine‐Xylose Maillard Reaction Products: Conditions for Synthesis
Authors: BECKEL R. W. , WALLER G. R. 
Published: August 2006

ABSTRACTAntioxidative Maillard reaction products can be formed from arginine and xylose. The effects of time, initial pH and molar ratio of arginine to xylose on the yield of antioxidative activity were investigated. The best results were obtained by refluxing 1M arginine HCl with 1M xylose in water at 100°C for 10–20 hr at an initial pH of 5. The use of 1:1 pyridine/water reaction medium produced a twofold increase in activity suggesting the role of a base catalyst for the production of maximum yields.
Tannin in Common Beans: Methods of Analysis and Effects on Protein Quality
Authors: BRESSANI R. , ELIAS L. G. , WOLZAK A. , HAGERMAN ANN E. , BUTLER L G. 
Published: August 2006

ABSTRACTCondensed tannins and related phenols in 13 samples of red Guatamalan common beans (Phaseolus vulgaris) were determined by four chemical assays. The results were highly correlated although the degree of variation among the samples differed greatly according to the assay. In rat feeding trials, tannin content was negatively correlated with net protein ratio, a measure of protein quality, and positively correlated with protein digestibility. Neither correlation was statistically significant due primarily to the low tannin content of the diet. Methionine supplementation not only improves the protein quality but may also play a role in metabolic detoxification of tannin.
Characteristics of Israeli Citrus Peel and Citrus Juice
Authors: COHEN E. , SHARON R. , VOLMAN L , HOENIG R. , SAGUY I. 
Published: August 2006

ABSTRACTData on the composition of Israeli orange juice, grapefruit juice, orange peel and grapefruit peel were analyzed. Significant differences were found mainly between the juice and peel in the content of isocitric acid, ash, minerals, total pectin, total flavonoids, chlorides, phosphates, chloramine‐T number and arginine. The significance of these findings in detecting juice adulteration with peel extract solids is discussed. The chemical and amino acids characteristics of the citrus products analyzed may be used to establish guidelines required for detecting citrus juice adulteration.
Sensory Considerations in the Replacement in Dark Chocolate of Sucrose by Other Carbohydrate Sweeteners
Authors: OGUNMOYELA OLUGBENGA A. , BIRCH GORDON G. 
Published: August 2006

ABSTRACTTexture, taste, aroma and flavor‐related profile descriptors in dark chocolate samples sweetened with different carbohydrates (sucrose, maltose hydrate, B‐d‐fructose, l‐sorbose and sorbitol) were evaluated using a sensory profiling technique. Differences in mouthfeel characteristics of the chocolates were found to reflect the importance of the hedonic component and the relationship between sapid stimulus and physiological response. Most of the sensory differences were found to occur in the profiles of the texture and flavor‐related descriptors reflecting the importance of flavor‐taste interactions. The results are discussed in terms of the roles of the sweeteners in the acceptance of chocolate sensory qualities.
Assessment of Freezing Time Prediction Methods
Authors: CLELAND A. C. , EARLE R. L. 
Published: August 2006

ABSTRACTA systematic procedure for testing the accuracy of freezing time prediction methods is discussed. It involves carrying out freezing time predictions by an accurate numerical method as well as the method under test, and careful cross‐checking of prediction errors for correlation with a number of physical parameters. Criteria are given for selection of an appropriate numerical method. The need for systematic cross‐checking is illustrated by comparisons between four recent prediction methods. The comparisons show the strengths and weaknesses of the four methods. They also indicate general shortcomings in available methods and data, and so highlight those areas in which future research might be most profitable.
Thermocouple Grounding in Retort Pouches
Authors: PETERSON WAYNE R. , ADAMS J. P. 
Published: August 2006

ABSTRACTFour different types of thermocouples and three different grounding methods were evaluated to determine the most consistent and accurate temperature response in heat penetration tests of pouches in pressurized water and steam‐air retorts. Criteria for evaluating the response were the residual sum of squares from nonlinear regression analysis and Fh and Fc values derived from the heat penetration data. Temperature measurement errors were found using both types of heating media for certain thermocouple types and grounding methods, while cooling data was found to be acceptable for most combinations. The best response was found with a thermocouple shielded with a stainless steel tube in which the measuring junction was electrically isolated from the sheath.
Hydrophobic Interaction in the Gelation of High Methoxyl Pectins
Authors: OAKENFULL DAVID , SCOTT ALAN 
Published: August 2006

ABSTRACTThe role of hydrophobic interaction between the ester methyl groups in the gelation of high methoxyl pectins was investigated by using temperature and different cosolutes to modify hydrophobic interaction in a controlled manner. Both rupture strength and gel threshold were found to be partly proportional to the free energy of hydrophobic interaction between CH3‐groups in model systems. The size of junction zones and the standard free energy of gelation were proportional to the square of the degree of methoxylation, i.e. to the probability of ester methyl groups being opposed in contiguous lengths of polymer. The contribution from hydrophobic interaction to the free energy of gelation was about half that from hydrogen bonds.
Phytic Acid Content of Crude, Degummed and Retail Soybean Oils and Its Effect on Stability
Authors: WINTERS D. D. , HANDEL A. P. , LOHRBERG J. D. 
Published: August 2006

ABSTRACTAn anion exchange method was employed to determine phytate content of industrial crude and degummed soybean oil and soybean oil purchased at retail. The phytate content of crude oil ranged from 48.9–339.4 ppm and degummed oil ranged from 3.9–50.9 ppm phytate. Degumming removed from 16.1–97.1% of the phytate. Retail oil did not contain detectable amounts of phytate. Peroxide values were measured to test the effect of added phytate on the stability of oil exposed to heat, light and copper. In these tests phytate did not affect oil stability.
Use of Fluorogenic Assays for the Enumeration of Escherichia coli from Selected Seafoods
Authors: ALVAREZ RICARDO J. 
Published: August 2006

ABSTRACT Escherichia coli was enumerated and immediately confirmed by incorporating 4‐methylumbelliferone glucuronide (MUG) into Lactose Broth (LB), Violet Red Bile Agar (VRB) and M‐Endo Broth (M‐Endo) in selected seafoods. E. coli in the seafood samples ranged from 1.0 × 101– 1.0 × 103 Most Probable Number (MPN)/g, 1.0 × 101– 3.5 × 102 cfu/g and 0.9 × 101– 2.8 × 102 cfu/g in LB‐MUG, VRB‐MUG, and M‐Endo‐MUG, respectively. Although not statistically significant (α= 0.05), LB‐MUG resulted in higher counts in fresh finfish, frozen fish and breaded seafoods. Specificity for E. coli in LB‐MUG, VRB‐MUG and M‐Endo MUG was 96.5%, 92.0%, and 90.0%, respectively. All three fluorogenic assays enabled a rapid and sensitive enumeration of E. coli from seafood products.
Use of Candida tropicalis ATCC 9968 to Adjust the pH of a Natural Lactic Acid Fermentation of Cornmeal
Authors: BASELER M. E. , FIELDS M. L. 
Published: August 2006

ABSTRACTAfter 3 days of a natural lactic acid fermentation of whole kernel cornmeal, the pH was 3.78 with a titratable acidity of 0.91% at 32°C (1:4 w/v solids to water). These solids were diluted (1:12 w/v), autocalved at 121°C for 15 min and fermented with C. tropicalis for 7 days at 32°C, bringing the pH to 6.5 and 0.03% acidity. After both fermentations, the % relative nutritive value increased significantly (from 74.09% to 81.22%) and so did riboflavin (from 0.22 to 0.56 mg/100g). Both thiamin and niacin decreased significantly (0.42 to 0.20 mg/100g and 2.13 to 1.94 mg/100g, respectively).
A Rapid Method for Determination of Limonin in Citrus Juices by High Performance Liquid Chromatography
Authors: SHAW P. E. , WILSON C. W. 
Published: August 2006

ABSTRACTThe bitter component, limonin, was quantified in orange and grapefruit juices after preliminary separation on a C‐18 cartridge, or by direct injection of the juice onto a C‐18 or C‐8 high performance liquid chromatographic (HPLC) column. The lower limit of detection for limonin was about 1 ppm on a 2.1 mm i.d. microbore column and 2 ppm on a 4.6 mm i.d. analytical column. In a few orange juice samples, the preliminary separation step was necessary to eliminate interfering substances prior to HPLC separation.