bluuebunny/crossref_metadata_2025_split huggingface dataset:
DEGRADATION OF RAFFINOSE AND STACHYOSE IN SOYBEAN MILK BY α‐GALACTOSIDASE FROM Mortierella vinacea. Entrapment of α‐galactosidase within polyacrylamide gel
Authors: THANANUNKUL DARUNEE , TANAKA MLJNEHIKO , CHICHESTER C. O. , LEE TUNG‐CHING 
Published: August 2006

ABSTRACTThe use of or‐galactosidase from Mortierella vinacea to remove raffinose and stachyose in soybean milk was studied. Disrupted M. vinacea mycelium was further entrapped within 7.5% polyacrylamide gel and its general properties were determined. It was observed that there were only slight changes in optimal pH and temperature after the α‐galactosidase was immobilized, while the recovery of α‐galactosidase activity was approximately 65%. Three different forms (undisrupted, disrupted, and entrapped) of M, vinacea mycelium were used to hydrolyze the oligosaccharides in soybean milk Disrupted mycelium gave the highest hydrolysis ratio in these three different forms; however, it was found that after long‐term usage at 50°C, the thermal stability of the disrupted mycelium was relatively poor. A fluidized reactor was chosen to be used in this study.
ESSENTIAL MINERAL ELEMENTS IN PEANUTS AND PEANUT BUTTER
Authors: GALVAO LEILA C. A. , LOPEZ ANTHONY , WILLIAMS HARRIET L. 
Published: August 2006

ABSTRACTThirteen of the elements considered essential in human nutrition were determined in raw peanuts and peanut butter by atomic absorption spectrophotometry. Raw peanuts and peanut butter samples obtained from a commercial plant were prepared either by dry ashing or wet digestion. Statistical analysis of the data showed a difference at the 1% level of significance for the content of all the elements that were determined in raw peanuts and peanut butter, with the exception of calcium and potassium which showed a difference at the 5% level. The results obtained indicate that both raw peanuts and peanut butter are fairly good sources of four essential elements for which Recommended Dietary Allowances have been established. Seven other essential elements were found present in nutritionally significant quantities.
ANTHOCYANINS AND FLAVONOLS OF MIRACLE FRUIT, Synsepalum dulcificum, Schum
Authors: BUCKMIRE R. E. , FRANCIS F. J. 
Published: August 2006

ABSTRACTThe anthocyanin and flavonol pigments of the miracle fruit (Synsepalum dulcificum, Schum) were isolated and identified by paper chromatography and spectral analysis. The red pigments of miracle fruit (14.3 mg/100g fresh wt) were cyanidin‐3‐monogalactoside, cyanidin‐3‐monoglucoside, cyanidin‐3‐monoarabinoside, delphinidin‐3‐monogalactoside and delphmidin‐3‐monoarabinoside existing in a ratio of 188:62:9:5:2, respectively. The major flavonol pigments were quercetin‐3‐monogalactoside, kaempferol‐3‐monoglucoside, myricetin‐3‐monogatactoside and traces of similar flavonols. The aglycones quercetin, kaempferol and myricetin were also isolated and identified. The flavonols and aglycones were present at 9.0 mg/100g fresh wt.
KINETIC STUDIES ON COOKING OF RICE
Authors: SUZUKI UANICHI , KUBOTA KIYOSHI , OMICHI MANABU , HOSAKA HIDEAKI 
Published: August 2006

ABSTRACTThe mechanism of cooking rice was investigated in this study. The rheological method using the parallel plate plastometer was adopted for measurement of the degree of cooking. The range of temperatures measured ran from 75–150°C. Experimental results showed that cooking rate followed the equation of a first order chemical reaction. We designated the proportional constant as the cooking rate constant, but the slope of Arrhenius plots of the cooking rate constants changed around 110°C. The activation energy of cooking at temperatures below 110°C and above 110°C was about 19,000 and 8,800 cal/mol respectively. The influences of water soaking time before cooking were also studied. We concluded that the cooking process comprises two mechanisms; at temperatures below 110°C the cooking rate is limited by the reaction rate of rice components with water; and at temperatures above 110°C it is limited by the rate of diffusion of water through the cooked layer toward the interface of uncooked core where the reaction occurs. The reaction rate constant and the diffusion coefficient of water were calculated by assuming the core model or shell‐type model.
DEVELOPMENT, ACCEPTABILITY, AND PROXIMATE ANALYSES OF HIGH‐PROTEIN, RICE‐BASED SNACKS FOR THAI CHILDREN
Authors: SIEGEL A. , LINEBACK D. R. 
Published: August 2006

ABSTRACTHigh‐protein snack items, primarily deep‐fat fried, were developed for Thai children. Four snack formulations were prepared by adding high‐protein ingredients to a rice base (66‐68% dry basis): 32% full‐fat soy flour; 26% full‐fat soy flour plus 5% ground, whole sesame; 26% full‐fat soy flour plus 5% fish protein concentrate (FPC); or 29% soy protein concentrate. The snack items were produced as dehydrated pieces and deep‐fat fried to produce crispy chips, except for an extrusion‐cooked, puffed curl that contained 29% soy protein concentrate. Acceptability of the samples was tested with 198 first‐grade children at two schools. A five‐point hedonic scale corresponding to facial expressions [very happy (5.0) to very sad (l.0)] was used to rate acceptability. Average scores for the snacks were from 3.6‐4.8. The protein‐enriched rice snacks scored significantly higher (P < 0.01) than one commercially‐available (control) snack, and were comparable to a second commercially‐available snack. Subjective evaluations of snacks stored 3 or 6 months indicated no significant changes in acceptability. Protein contents of the new snacks ranged from 17.2‐24.6% (dry basis). Costs per unit protein were substantially lower than those of the commercially‐available control snacks.
A GAS CHROMATOGRAPHIC PROCEDURE FOR THE DETERMINATION OF ORGANIC ACIDS AND REDUCING SUGARS IN FERMENTING CUCUMBER JUICE
Authors: MARSILI RAYMOND T. 
Published: August 2006

ABSTRACTA simple gas chromatographic technique was developed for the quantitative determination of organic acids and reducing sugars in fermenting cucumber juice. Acids and sugars were simultaneously chromatographed as their trimethylsilyl derivatives with no prior fractionation reqdired. A 3% OV‐17 column provided resolution of acids, sugars and trimethylsilylimidazole, the silylating agent and solvent. Accurate quantitation of fructose and glucose consumption and lactic acid production were qbtained for cucumber juice samples fermented byLactobacihs plantarumculture. The average and range of the average deviations of duplicates for all samples tested were ±0.015% and 0.001–0.045%, respectively. A study on the recovery of added acetic acid, lactic acid, glucose, and fructose was conducted with an average % redovery of 98.4% and a range of 95.2–101.1%.
The Basis of Quality in Muscle Foods THE BAStS OF COLOR IN MUSCLE FOODS
Authors: GIDDINGS G. G. 
Published: August 2006

ABSTRACTThe basis of color in hemè‐pigmented muscle food of mammalian, avian and marine origin resides in the physiocochemical/electromagnetic properties of the oxygen‐carrying heme protein, myoglobin. This paper is a discussion of literature pertaining to the underlying nature and properties of myoglobin and its derivatives that are responsible for the color of fresh, cured and cooked‘red’meat. Factors governing fresh and cured meat color stability and the nature and causes of undesirable changes are also explored. In doing so an attempt is made to interrelate structure, including electronic, with properties.
The Basis of Quality in Muscle Foods RECENT DEVELOPMENTS IN THE FLAVOR OF MEAT
Authors: CHANG STEPHEN S. , PETERSON ROBERT J. 
Published: August 2006

ABSTRACTTechniques involved in the study of volatile flavor compounds of cooked meat, including isolation of the volatile flavor compounds, fractionation of the isolated volatiles by gas chromatography and identification of the pure gas chromatographic fractions by infrared and mass spectrometry are reviewed. The volatile compounds identified to date, as components of cooked meat, such as boiled beef and roast beef, are reported. The importance of heterocyclic compounds containing oxygen, nitrogen and sulfur in the ring and pyrazine compounds to the flavor of meat are discussed with their possible mechanisms of formation. The possible use of high pressure liquid chromatography for the fractionation of the less volatile flavor compounds in cooked meat and the many difficulties of this technique are reviewed. The deterioration of flavor during storage and processing as caused by the qualitative and quantitative changes of flavor compounds are discussed with detailed information on the change of flavor compounds during the retorting of beef stew.
SHORT‐TERM TRANSOCEANIC SHIPMENTS OF FRESH BEEF
Authors: MARRIOTT N. G. , SMITH G. C. , HOKE K. E. , CARPENTER Z. L. 
Published: August 2006

ABSTRACTTwo refrigerated (0 to −1°C) vans containing polyvinyl chloride film (PVC) wrapped OI vacuum packaged (VP) beef cuts were monitored from Richmond, Calif. to Honolulu, Hawaii. One van had a normal (ambient air) atmosphere; the other van had a modified (60% CO2, 25% O2, 15% N2) atmosphere. Neither packaging system nor van atmosphere affected (P < 0.05) appearance of cuts evaluated 5–6 days after packaging. However, VP cuts evaluated 7–9 days after packaging were superior (P > 0.05) in appearance traits to PVC cuts in 6 of 10 comparisons of cuts in normal atmosphere vans and in only 1 of 10 comparisons of cuts in modified atmosphere vans. Use of a modified atmosphere decreased (P > 0.05) microbial growth on cuts shipped and/or stored for 7–9 days. Neither packaging method nor van atmosphere affected (P < 0.05) weight losses during transit and storage. Cuts with high levels of terminal vacuum were superior (p > 0.05) to those wrapped with PVC film in: freedom from surface discoloration (5–9 days), overall appearance (5–9 days), bacterial counts (7–9 days), and trim losses (7–9 days). Vacuum packaged cuts which were leakers (no terminal vacuum) did not differ from those wrapped with PVC film in any appearance trait (5–9 days) but sustained increased (P >0.05) purge loss after 5–6 days of transit‐storage. Short interval (5–6 days) transoceanic beef shipments can be consummated with acceptable product condition in normal atmosphere vans and wrapped in PVC film; if longer transit‐storage periods (7–9 days) prior to cutting are anticipated, cuts should either be vacuum packaged or wrapped with PVC film and shipped in modified atmosphere vans.
EFFECT OF CHEMICAL AND PHYSICAL TREATMENTS ON RANCIDITY DEVELOPMENT OF FROZEN MULLET (Mugil cephalus) FILLETS
Authors: DENG J. C. , MATTHEWS R. F. , WATSON C. M. 
Published: August 2006

ABSTRACTApproximately 30 million pounds of mullet are harvested annually in Florida. However, mullet has only limited economic value compared to other commercially valuable fish species which in part is due to the poor stability of the flesh during storage. The instability of mullet flesh during storage has been attributed mainly to the development of oxidative rancidity. The purpose of this study was to retard rancidity development in the stored mullet fillets by chemical and physical treatments. The mullet fillets were dipped for 1 min in the following antioxidant solution, mono‐tertiarybutylbydroquinone (TBHQ), disodium ethylene‐diaminetetraacetate (Na2EDTA) and ascorbic acid, singularly or in various combinations. Each antioxidant and their combinations retarded rancidity development in the stored mullet fillets. The chemcial tests (peroxide value and TBA number) indicated that ascorbic acid alone or in combination with TBHQ or Na2 EDTA was more effective than other antioxidant treatments. Vacuum packaging in combination with anti‐oxidants improved rancidity control over antioxidant treatments alone. Based on the chemical measurements rancidity development is retarded best by treatment with the antioxidants ascorbic acid and/or TBHQ in combination with vacuum‐packaging.
EFFECT OF FREEZING AND FROZEN STORAGE ON SALT PENETRATION INTO FISH MUSCLE IMMERSED IN BRINE
Authors: DENG J. C. 
Published: August 2006

ABSTRACTSalting is a processing treatment used either to provide a salty flavor or to impart storage stability by decreasing water activity. Optimum salt content can enhance overall flavor acceptability and is a major factor in safe preservation of smoked fish. In this study, rate of salt penetration into fresh or frozen and then thawed fish muscle was studied by dipping mullet fillets in brine. Salt penetration curves resemble a first order change [X = C(l ‐ e−kt)]. Initial salt penetration rate (g salt/g sample/ min) and rate constant (min−1) increased respectively from 0.006 and 0.018 for fresh fish to 0.014 and 0.029 after freezing (frozen for 1 wk), then decreased to 0.011 and 0.025 after 3 wk of frozen storage, and leveled off at 0.009 and 0.018 from 5–9 wk of storage. The change in salt penetration rates closely followed changes in extractable actomyosin in muscle, indicating a dependence of the change on the degree of denaturation of fish muscle proteins. The effects of brine concentration and frozen storage on water transfer were also studied. Water migrated from the brine into the flesh if fresh mullet fillets were dipped in brine at concentrations up to 15%. When the brine concentration was 20% or higher, the water migated from fish muscle to the brine. However, after 2 months frozen storage, fish muscle gained water if dipped in brine of 20% or below and lost water when the brine was 25% or higher.
SAFETY EVALUATION OF AN ENZYMATIC FISH PROTEIN HYDROLYSATE: 10‐MONTH FEEDING STUDY AND REPRODUCTION PERFORMANCE IN RATS
Authors: BALLESTER D. , YÁÑEZ E. , BRUNSER O. , STEKEL A. , CHADUD P. , CASTAÑO G. , MONCKEBERG F. 
Published: August 2006

ABSTRACTWeanling rats were fed an enzymatic fish protein hydrolysate (EFPH) at 10, 20 and 30% protein levels for 40 wk. Control animals were fed casein at 10% protein level. At 12, 24 and 40 wk, animals of each group were killed to determine hemoglobin cone, hematocrit, total red blood cells count and total and differential white cells count and for histological study. Experimental animals showed higher growth rate when compared to the controls. Hematological and histological studies showed no abnormalities. Fertility was studied in another group of animals and was found comparable to that of the controls. Litter sizes were similar and birth weights were normal in all groups except in the 10% EFPH, in which it was lower. Growth curves in this second generation were significantly higher in animals on 20 and 30% EFPH protein: at 15 days of age they reached the same weight as controls and 10% EFPH groups at 20 days. Results confirm the high quality and safety of this fish protein hydrolysate and open the possibility of using it to supplement the protein intake in developing countries.
QUANTITATIVE EVALUATION OF Rubus FRUIT ANTHOCYANIN PIGMENTS
Authors: TORRE LOUIS C. , BARRITT BRUCE H. 
Published: August 2006

ABSTRACTThe distribution of individual anthocyanin pigments in the fruits of 43 Rubus clones was determined by TLC and densitometry. Quantitative estimates of anthocyanin pigments were based on absorbance at 533 nm. The fruit of all red and black raspberries and blackberries contained cyanidin 3‐glucoside. Some blackberries also contained cyanidin 3‐rutinoside. Cyanidin 3‐rutinoside and cyanidin 3‐glucosylrutinoside were also present in most red raspberries. Cyanidin 3‐sophoroside was present only in red raspberry and red raspberry hybrids while cyandin 3‐sambubioside and cyanidin 3‐xylosylrutinoside were found only in black raspberries. R. crataegifolius, R. morifolius, R. illecebrosus and R. parviflorus each contained pelargonidin glycosides as major pigments. Black raspberry had the highest anthocyanin content, over 200 mg/100g of fruit, and red raspberry had the lowest, less than 60 mg/100g. Blackberry was generally intermediate in anthocyanin content between red and black raspberries.
SURVIVAL OF Clostridium perfringens IN REFRIGERATED AND FROZEN MEAT AND POULTRY ITEMS
Authors: TRAKULCHANG S. P. , KRAFT A. A. 
Published: August 2006

ABSTRACTRefrigerated and frozen meats and poultry products from a retail source were examined for incidence of Clostridium perfringens vegetative cells and spores. Foods included raw ground beef, beef and pork liver, and precooked frozen beef and poultry items. Inoculated samples were also frozen and stored for various periods up to 42 days at ‐29°C. Survival of C. perfringens spores in frozen food samples and in a bacteriological medium was high, but vegetative cells were virtually eliminated. Thawing at low temperature for 2 days caused further reduction of vegetative cells, but not of spores. Approximately 50% of 32 retail frozen precooked food samples were positive for vegetative cells, and about 15% demonstrated spores of C. perfringens.
CHANGES IN NONVAOLATILE ACIDS OF CONCORD GRAPES DURING MATURATION
Authors: CASH J. N. , SISTRUNK W. A. , STUTTE C. A. 
Published: August 2006

ABSTRACTSeparation by GLC indicated the major nonvolatile acids in Concord grapes to be tartaric and malic with lesser quantities of succinic, citric, quinic and ascorbic acids present. In the less mature fruit, malic acid was present in greater quantities than tartaric acid; however, as the grape berries ripened malic acid was apparently metabolized more rapidly than was tartaric acid so that tartaric became the dominant acid present in the fully ripe fruit.
MIGRATION OF PLASTICIZERS FROM POLYVINYLCHLORIDE PACKAGING FILMS TO MEAT
Authors: DAUN HENRYK , GILBERT SEYMOUR G. 
Published: August 2006

ABSTRACTThe migration of plasticizers used in polyvinylchloride films was investigated. Meat and meat/fat mixtures were covered with film placed between glass plates and stored at 4 ± 0.5°C. At predetermined storage times, samples were extracted, extracts saponified, and alcoholic constituent of plasticizer determined by gas chromatography. In, the case of di (2‐ethvlhexyl) adipate. UP to 23.5 mg/dm2 migrated to the high fat meat. The migration to iower fat contents meat Gas proportionally lower.
THE ROLE OF THE SPECIMEN DIMENSIONS IN UNIAXIAL COMPRESSION OF FOOD MATERIALS
Authors: PELEG M. 
Published: August 2006

ABSTRACTThe role of the specimen dimensions in uniaxial compression tests was evaluated by simplified rheological models. These indicated that if the rheological behavior can be represented by a model that contains fracture elements the shape of the stress‐strain would depend on the specimen length. The analysis also indicates that mechanical measurements of foods may not be theoretically comparable if the tests are performed at distinctly different conditions with regard to the specimen dimensions, the level of the deformation and its application rate.
EFFECT OF METHOD OF COMMlNUTlON (FLAKE‐CUTTING AND GRINDING) ON THE ACCEPTABILITY AND QUALITY OF HAMBURGER PATTIES
Authors: RANDALL C. J. , LARMOND ELIZABETH 
Published: August 2006

ABSTRACTGrinding and flake‐cutting were compared as methods of comminuting meat for hamburger patties. Drip after thawing, cooking losses and bacterial counts of the patties were similar. Trained sensory panels found that the ground patties had a finer grind, were more tender, less rubbery, and were more juicy and greasy than the flake‐cut product. No differences were found in appearance, flavor and “doneness.” A consumer panel found the patties made by both methods acceptable with a significantly higher score being given to the ground patty. The results indicate that some of the desirable characteristics, primarily those related to textural properties, which flake‐cutting contributes to a steak‐like product are not required in a beef patty or hamburger‐type product.
EVALUATION OF BROWNING POTENTIAL IN AVOCADO MESOCARP
Authors: GOLAN A. , SADOVSKI A. Y. , KAHN VARDA 
Published: August 2006

ABSTRACTThe browning potential of avocado fruits of the Fuerte and Lerman cultivars was determined in fruits which were cut and exposed to air at 20°C. Analyses of the changes in tristimulus color parameters showed that the total change in color as defined by δE depends mostly on the change in lightness (δL) which has a linear relationship to exposure time of 210 min. The browning potential of Fuerte was much greater than the browning potential of Lerman and in both cultivars it was greater at the distal (blossom) ends compared with the proximal (stem) ends of the fruits. It was also found that the browning potential is dependent on the length of the storage period after harvest and an increase which roughly corresponded to the climacteric was observed.
PRESSURE‐HEAT TREATMENT OF POST‐RIGOR MUSCLE: OBJECTIVE‐SUBJECTIVE MEASUREMENTS
Authors: RATCLIFF D. , BOUTON P. E. , FORD ANNE L. , HARRIS P. V. , MACFARLANE J. J. , O'SHEA J. M. 
Published: August 2006

ABSTRACTInstron compression, Warner‐Bratzler peak shear force and adhesion measurements, together with subjective assessments, have been used to determine the effectiveness of a pressure‐heat treatment in improving the tenderness of post‐rigor muscles widely varying in connective tissue content. Both shear force and compression values were decreased by the treatment, the effect being greater on peak shear force values. It had little or no effect on adhesion values, which reflect connective tissue strength. The juiciness of the pressure‐heat treated samples was significantly less than that of the controls. It was shown that although peak shear force values were considerably reduced, the tenderness of the treated samples was limited by connective tissue toughness.
EFFECTS OF SOY PROTEINS AND THEIR LEVELS OF INCORPORATION ON THE PROPERTIES OF WIENER‐TYPE PRODUCTS
Authors: SOFOS J. N. , NODA IZUMI , ALLEN C. E. 
Published: August 2006

ABSTRACTThe effects of different soy proteins and levels of these were studied in finely comminuted wiener‐type products. Lean, skeletal beef muscle, pork backfat, textured soy protein (TSP) and soy protein isolate (SPI) were the main raw ingredients. TSP, when substituted for lean meat at levels greater than 25–30%, on a hydrated (1:2) basis, resulted in emulsion instability and texture softening of product formulated at 30% fat. SPI improved emulsion stability of mixtures high in TSP and fat, but had only a slight positive effect on texture. No differences in composition, cooking losses, peelability and skin formation were found in different soy‐lean combinations containing 30% fat. Flavor or treatments with high levels (more than 25%) of soy was improved by using different seasoning mixes, Forty to forty‐five percent lean beef, with 30% fat, was found adequate for acceptable color intensity of the cooked product. After processing, products with increasing levels of soy in the formulation had higher residual nitrite levels.
ALTERATION IN THE RATIO OF α‐ TO β‐LACTOSE CO‐CRYSTALLIZED FROM ORGANIC SOLVENTS
Authors: OLANO AGUSTIN , BERNHARD RICHARD A. , NICKERSON THOMAS A. 
Published: August 2006

ABSTRACTCrystallization of lactose from alcohols and mixtures with dimethyl sulfoxide (DMSO) was studied. The effect of solvents, moisture, pH and temperature on the mutarotation equilibrium of lactose also was investigated. Equilibrium was attained in supersaturated alcoholic solutions in a reasonable period of time when solutions were prepared at refluxing temperatures or where acid or basic medium was present. Quantitative measurement of the anomers produced by these treatments was by GLC. The α/β ratio in the crystals obtained from the solutions in most cases approximated 3α‐lactose/2βlactose which was shown by infrared spectra to be equivalent to a simple mixture of the two anomers.