bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of Processing Variables on Flame Pasteurization of Liquids in Aluminum Cans
Authors: NOH BONG SOO , HEIL JULIANNA R. , PATINO HUGO 
Published: August 2006

ABSTRACTStudies were performed with 203 x 413 aluminum cans using 1% bentonite suspension and 0.4% carbonated water as models, simulating fruit juices and carbonated beverages, respectively. The cans were heated in a pilot flame sterilizer. Of the variables studied at pasteurization temperatures (max. 85°C), the can rotational speed had only a small effect on the heating rate in the range 10‐100 rpm. Gas flow rate, on the other hand, was a very important factor controlling the process. In the range tested, the heat addition rate increased linearly with increasing gas flow rate. The optimum separation distance between the can and the burner was approximately 4 cm for 1 % bentonite and 2 cm for carbonated water. Optimum distances depended on the gas flow rates used.
Extrusion Processing of Wet Corn Gluten Meal
Authors: BHATTACHARYA M. , HANNA M.A. 
Published: August 2006

ABSTRACTWet corn gluten meal (WCGM) is that which has not undergone the typical industrial flash drying process. The pH of WCGM was adjusted to 7.0. The samples were then frozen and the water removed by lyophilization. The moisture content of the freeze‐dried samples was adjusted to 14, 20, and 26% dry basis and extruded at barrel temperatures of 120, 145, and 170°C with screw speeds of 100, 150, and 200 rpm. Changes in digestibility and water‐holding capacity were measured, and the results were compared to similarly processed dry corn gluten meal (DCGM) at pH 7.0.
Iron Content of Infant Formula Produced in the United States
Authors: MARTIN E.R. YOUNG. J. I. , HINES D. M. , HAMILL T. W. , PHIFER E. C. , JOHNSON C. D. , EITENMILLER R. R. , SOLIMAN A. M. 
Published: August 2006

ABSTRACTSeventy‐seven infant formulas were analyzed for iron. Samples were from three formulation classes: milk‐base (17), milk‐base plus Fe (29) and soy‐base (31). Mean iron levels for the milk‐based, milk‐based plus Fe and soy‐based formulas were 0.4, 2.1 and 2.5 mg/100 Kcal, respectively. Iron levels ranged from 0.26‐4.7 mg/100 Kcal. All milk‐based formulas met minimum requirement of 0.15 mg/100 Kcal of the 1980 Infant Formula Act. Fe levels of formulas produced by different firms were significantly different (α= 0.05). Mean Fe levels were 193.5%, 116.1%, and 134.1% of declared for milk‐based, milk‐based plus Fe and soy‐based formulas, respectively.
Effect of Extraction Procedures on Fluorescent Chromophores in Milk
Authors: BOUZAS J. , KAMAREI A.R. , KAREL M. 
Published: August 2006

ABSTRACTThe oxidation of membrane lipids of freeze‐dried Milk Fat Globule Membranes (MFGM) was studied using a fluorescence technique involving two different extraction procedures to obtain lipophilic fluorescent chromophores. MFGM underwent extensive lipid oxidation when stored under air, at controlled temperature and humidity and fluorescent compounds were formed with excitation maxima at 350 nm and emission maxima at 440 nm. Direct extraction of fluorescent compounds with an organic solvent mixture (Cl3CH:CH3OH 2:1 v/v) gave reproducible results reflecting well the progress of oxidation. Solvent extraction after previous reconstitution (to original water content) of the dry samples was less satisfactory.
Isolation and Heat Stability of Trypsin Inhibitors in Amaranth (Amaranthus hypochondriacus)
Authors: KOEPPE SUSAN J. , RUPNOW JOHN H. , WALKER C. E. , DAVIS ART 
Published: August 2006

ABSTRACTTrypsin inhibitors were isolated from seeds of Amaranthus hypochondriacus by extraction at pH 7.5, heat treatment at 70°C for 15 min and affinity chromatography with trypsin‐Sepharose 4B. Inhibitors of trypsin and chymotrypsin were identified in polyacrylamide gels following electrophoresis using a stain procedure that employed the chromogenic substrate acetyl‐D, L‐phenylalanine‐2‐napthyl ester. Three of the thirteen trypsin inhibitors identified in the electrophoresis gels, also had antichymotryptic activity. The inhibitor preparation was very thermostable retaining 20% of its original activity after 7 hr at 100°C.
Surface Activity of Food Proteins: Relationships Between Surface Pressure Development, Viscoelasticity of Interfacial Films and Foam Stability of Bovine Serum Albumin
Authors: KIM S. H. , KINSELLA J. E. 
Published: August 2006

ABSTRACTThe relationships between film formation and viscoelastic properties and foam stability were studied using bovine serum albumin. The rate of surface pressure development showed a two‐phase behavior – a rapid initial increase followed by gradual increase to a value of 20 dyne/cm2 after 24 hr. In the isoelectric pH range surface pressure developed most rapidly. Surface viscosity, surface yield stress and film elasticity showed maxima in the range pH 5‐6. Foam stability, as measured by drainage rates also showed maximum in the same pH range, indicating a relationship between these characteristics.
Denaturation Kinetics of Myofibrillar Proteins in Bovine Muscle
Authors: WAGNER J. R. , AÑON M. C. 
Published: August 2006

ABSTRACTDifferential scanning calorimetry was used to monitor the thermal denaturation kinetics of myofibrillar proteins in bovine muscle at pH 5.6. The activation energy, pre‐exponential factor, rate constant and mean life time for each transition were calculated by means of a dynamic method. The kinetic values and the proposed reaction order (n= 1) were confirmed applying an isothermal method as a test. The position of the endothermal peaks proved to be pH dependent. Evidences suggest that peak III is a result of actin denaturation and possibly other thin filament proteins. Peaks I and II would represent the thermal transition of thick filaments. The number of bonds involved in each transition were estimated.
Color, Pigment and Iron Content of Meat Loaves with Blood, Blood Emulsion, or Mechanically Deboned Meat Added
Authors: OELLINGRATH INGER M. , SLINDE ERIK 
Published: August 2006

ABSTRACTThe hemoglobin, myoglobin, and iron content in slaughter‐house blood, a blood emulsion, mechanically deboned meat (MDM) and meat minces with these raw materials added, were determined. Blood and blood emulsion were added in the range 0‐5%. MDM was added as a substitute for ground beef. The pigment and iron content in the minces were compared with the surface color of heated meat loaves produced. Minces containing blood yielded lighter meat loaves upon heating (i.e. a higher lightness L* was observed) than did minces containing blood emulsion or MDM, even if the amounts of extractable hemoglobin and myoglobin in the minces were equal. At equal concentrations of iron, minces with blood and MDM gave lighter meat loaves than did minces to which blood emulsion had been added.
Rapid Chilling and Mechanical Portioning as a Fresh Pork Processing System
Authors: FRYE C.B. , CALKINS C.R. , MANDIGO R.W. 
Published: August 2006

ABSTRACTSeveral rapid chilling techniques were applied after a variable delay time in an effort to link hot pork processing and mechanical portioning. Boneless pork loins (n = 80) were removed (1, 3 or 5 hr post‐stunning) and assigned to one of three rapid chilling treatments: brine chilling, CO2 gas or CO2 snow. These were compared to the traditional method of chilling the carcasses 24 hr prior to blast freezing of excised loins. Loins were chilled until crust frozen, then tempered and mechanically portioned. Muscle color, pH, and sarcomere lengths were measured. Cooked chops were evaluated by taste panel and Warner‐Bratzer shear force. There were no major differences in these parameters between rapid chilling methods when a delay time of at least 3 hr was used.
Proximate and Amino Acid Composition of the Roe and Muscle of Selected Marine Species
Authors: IWASAKI MARIKO , HARADA ROKURO 
Published: August 2006

ABSTRACTCrude protein, total lipid, water, cholesterol, and amino acid com‐position of the roe of eighteen Pacific marine species were determined and compared with those of muscle from the same marine species. Crude protein and total lipid were higher in roe than in muscle, while water was lower. Cholesterol in roe was generally tenfold higher than that of muscle but only around one‐fourth that of hen egg yolk. Glutamic acid, leucine, and aspartic acid were generally found to be the major components of roe. Leucine and proline content were significantly greater in roe than in muscle. On the whole, roe was well balanced with the essential amino acid and had a good E/NE ratio and may be considered a food source of high‐quality protein.
Effects of Salt and Tripolyphosphate on Some Quality Characteristics of Breaded Patties made from Catfish Trimmings
Authors: BURGIN J.M. , ROGERS R.W. , AMMERMAN G.R. 
Published: August 2006

ABSTRACTBreaded patties formed from mechanically deboned and dewatered catfish mince were treated with 1% NaCl and 0.3% TPP (tripolyphosphate) alone and in combination. NaCl‐TPP treated patties were firmer (P <; 0.05) than the untreated controls and patties treated with NaCl or TPP alone as determined by Kramer shear press and trained panelists. Untrained panelists scored NaCl‐TPP patties higher (P < 0.05) than NaCl‐only and TPP‐only patties for flavor and acceptance. Although the moisture/fat ratio was affected by treatment, cook yields of frozen patties were not. Treatment did, however, affect cook yields of fresh patties. Untreated mince averaged 75.2% moisture, 20.6% protein, 3.5% fat, 0.04% calcium, 0.08% phosphorus, 0.76% ash, 705,000/g total plate count and 2.82 mg/kg 2‐thiobarbituric acid value.
Energy Use for Continuous Thermal Processing of Milk
Authors: BIZIAK R.B. , SWARTZEL K.R. , JONES V.A. 
Published: August 2006

ABSTRACTEnergy use in a direct heat/vacuum cooling system was evaluated and compared to an indirect unit during start‐up, sterilization, and milk processing. Product flow rates were 606‐1325 L/hr. Process temperatures were 138 and 149°C. Energy for start‐up was 1.7 to 2.9 x 105 kJ for the direct; 0.9 to 1.4 x 105 kJ, indirect. Energy for 30 min sterilization was 4.0 to 5.6 x 105 kJ for direct; 2.3 to 3.7 x 105 kJ, indirect. Product processing energy was 357.9‐436.8 kJ/kg for indirect; 547.8‐697.6 kJ/kg direct. Greater heat recovery potential and fewer pumps made the indirect system less energy intensive. Methods of energy conservation are suggested.
A Rheological Model for Milk Products
Authors: & NAND KISHORE AWADHWAL , SINGH C.P. 
Published: August 2006

ABSTRACTA rheological model consisting of Maxwell units with yield elements is introduced. Mathematial analysis of the model for the case of loading at constant rate of deformation before and after yield and stress relaxation has been done. The model constants are determined by data superposition technique and an analytical method. The model can easily be adopted to suit the behavior of milk products which may or may not have yield value and may have any number of relaxation times. Results of tests on sweetened condensed milk, butter and Paneer are used to illustrate the model.
Thermodynamics of Water‐Egg Powders Interaction
Authors: LAI CHRISTOPHER C. , GILBERT SEYMOUR G. , MANNHEIM CHAIM H. 
Published: August 2006

ABSTRACTWater sorption properties and differential thermodynamic parameters of two classes of egg powder were studied. Considerably higher water uptake was observed for whole egg with corn syrup and salt (CEP) than whole egg powder (WEP). Onset of water clustering began at a lower water activity for the WEP‐water system than for the CEP‐water system. The thermodynamic qualities were less negative for WEP than CEP. The presence of more sorptive sites with higher binding energies was suggested for CEP and WEP.
Physical State of the Dispersed Phases of Emulsions Prepared with Egg Yolk Low Density Lipoprotein and Bovine Serum Albumin
Authors: MIZUTANI REIKO , NAKAMURA RYO 
Published: August 2006

ABSTRACTPhysical state of the dispersed phases of the emulsion prepared with egg yolk low density lipoprotein (LDL‐emulsion) was compared with that of bovine serum albumin (BSA‐emulsion). Results clearly showed that the mean globule size of LDL‐emulsion was much smaller than that of BSA‐emulsion and that stability of the LDL‐emulsion during storage was much larger than the BSA‐emulsion. These properties of LDL‐emulsion appeared to be dependent on the high lipid‐binding ability of LDL.
Persimmon Pectinmethylesterase: Extraction and Variation during Ripening
Authors: AWAD MARCEL 
Published: August 2006

ABSTRACTThe optimum conditions for the extraction of pectinmethylesterase (PME) from persimmon fruit (Diospyros kaki cv. Taubaté) were found to be: 1.6M NaCl + 1% (v/v) Triton X‐100 + 5% (w/v) bovine serum albumin (BSA) for astringent fruit and 0.2M NaCl for nonastringent fruit. During ripening with ethephon, PME showed a close variation with respiration up to the climacteric peak when fruits became soft and nonastringent. Untreated astringent fruits showed little variation in either respiration or PME activity.
Headspace Sulfur Dioxide and the Storage of Dried Apples
Authors: BOLIN H. R. , STEELE R. J. , DAVIS E. G. 
Published: August 2006

ABSTRACTA gas chromatographic technique was used to determine sulfur dioxide and carbon dioxide in the headspace of packaged apples during storage. The headspace sulfur dioxide so determined decreased more rapidly and correlated better with nonenzymatic browning of the apples than free or total sulfur dioxide. The decrease in headspace sulfur dioxide, which was not accompanied by a comparable decrease in free sulfur dioxide, was attributed to the binding of sulfite to organic components of the apple. Free sulfur dioxide was found to measure not just the inorganic sulfite, which is commonly assumed, but also bound sulfite which was rapidly released under the acid conditions. Neither free nor total sulfur dioxide in a product could be quantitatively determined from headspace gas chromatographic techniques.
Treatment of Potato Processing Wastewater with Coagulating and Polymeric Flocculating Agents
Authors: KARIM M. I. A. , SISTRUNK W. A. 
Published: August 2006

ABSTRACTReduction of wastewater strength in abrasive‐peeled, lye‐peeled, and steam‐peeled potato processing wastewater using 4 inorganic salts and 11 polymers was investigated. Treatment of wastewater with 150 mg/ L FeCl3 6H2O + 20 mg/L Purifloc Anionic Polymer #23 aided in coagulation and flocculation of suspended solids of effluent from abrasive‐peeled potatoes including greater than 90% reduction in chemical oxygen demand (COD), total suspended solids (TSS) and turbidity. Treatment with 300 mg/L CaCl2+ 25 mg/L Purifloc #23 reduced COD and TSS levels in wastewater from lye‐peeled potato by 69% and 76%, respectively. In steam‐peeled effluent, 350 mg/L CaCl2+ 25 mg/L Nalco 7122 reduced TSS by 90% and COD by 60%. Waste strength of effluent from processing potatoes can be substantially reduced by treating with coagulating and flocculating agents before discharging into municipal or other treatment systems.
Functional Properties of Canola Meals Produced by a Two‐phase Solvent Extraction System
Authors: NACZK M. , DIOSADY L. L. , RUBIN L. J. 
Published: August 2006

ABSTRACTThe functional properties of glucosinolate‐free canola meals were studied and compared with those of hexane‐extracted canola and soybean meals. The glucosinolate‐free meals were obtained by a two‐phase solvent extraction of canola seed using 10% NH3 in methanol or in methanol containing 5% water, and hexane as the second phase. The glucosinolate content decreased to trace levels. The crude protein content in the meal was comparable to that of soybean meal. The two‐phase solvent extraction process gave canola meals with lower solubility properties but with very high fat absorption compared to both the corresponding laboratory‐prepared, hexane‐extracted meals and commercially produced soybean meal.
Degradation of Wheat Starch in a Single‐Screw Extruder: Mechano‐Kinetic Breakdown of Cooked Starch
Authors: DIOSADY L. L. , PATON D. , ROSEN N. , RUBIN L. J. , ATHANASSOULIAS C. 
Published: August 2006

ABSTRACTWheat starch was processed in a 19 mm diameter split‐barrel laboratory extruder under varying conditions of barrel temperature (79–121oC), screw speed (50, 100 rpm) and moisture content (25, 30%). Final product and samples removed from along the barrel length were examined for changes in molecular size by dilute solution viscometry. Final products were also examined for paste viscosity and estimated degree of cook. A mathematical model was developed which relates the residence time of the starch in the barrel, the nominal shear stress acting on the starch and the degree of cook of the product to the extent of molecular degradation of the starch. Solution viscometry was found to be more rapid than gel permeation methods previously used to determine the extent of molecular changes.
Effect of the Extraction of a Hemagglutinin on the Nutritive Value of Amaranthus leucocarpus Seeds
Authors: CALDERÓN de la BARCA A.M. , OCHOA J.L. , VALENCIA M.E. 
Published: August 2006

ABSTRACTHemagglutinins present in Amaranthus leucocarpus seed meal were extracted with saline buffer and nutritive value was estimated by PER, NPR as well as Digestible Energy Consumption Evaluations. Protein digestibility was determined both in vitro and in vivo. Trypsin inhibitor activity was also determined. Saline‐extracted Amaranth meal had significantly higher PER and NPR values than whole meal (p<0.05). There were no significant differences in digestible energy (Kcal/day/ animal) and protein consumption (g/day/animal) between diets (p<0.05). A. leucocarpus improves in nutritive value after the saline extraction procedures and has a good potential as a complementary food due to its lysine content. In addition purified agglutinin may be a useful biochemical.
Role of Consumer Expectancies in the Acceptance of Novel Foods
Authors: CARDELLO ARMAND V. , MALLER OWEN , MASOR HELENE BLOOM , DUBOSE CINDY , EDELMAN BARBARA 
Published: August 2006

ABSTRACTSix experiments were conducted to examine factors affecting the consumer acceptance of novel foods. Variables included for analyses of their effects were: (1) preparation variables; (2) product name and type of serving vessel; (3) brand labels and packaging; (4) availability of product information; (5) nature and quantity of product information; and (6) degree of familiarity of the user with the product. Results of these experiments were interpreted within a theoretical framework that postulates that the hedonic response to food is a function of the degree to which expectancies about the food are matched by subsequent experiences with it. Based on the theory of cognitive dissonance, this theoretical framework is proposed as a useful analytic tool for predicting consumer responses to novel foods.
Rapid Field Screening Method for Flat Sour Spoilage
Authors: DAMARÉ J. M. , KRUMM G. W. , JOHNSTON R. W. 
Published: August 2006

ABSTRACTA rapid field test based on bacterial catalase was developed to detect flat sour spoilage of shelf stable canned meats. Containers of canned corned beef were spoiled by inoculating with spores of Bacillus stearothermophilus and/or B. coagulans and incubating at 55°C. Spore outgrowth was evident and vegetative cells were usually recovered at levels of at least one order of magnitude above the original spore load. Although neither abnormal odors nor significant pH shifts were detected, catalase was consistently demonstrated in all spoiled samples.
Rinsing Behavior of Deposited Layers Formed on Membranes in Ultrafiltration
Authors: NAKANISHI KAZUHIRO , KESSLER HEINZ‐GERHARD 
Published: August 2006

ABSTRACTSkim milk and aqueous milk protein suspensions were ultrafiltered in a tubular module under controlled conditions (temperature, pressure, flow rate) and were subsequently rinsed with water also under controlled conditions. The effect of rinsing on the deposited layer was followed by observing the flux with time. Ultrafiltration and rinsing should be carried out at high flow rates and at low pressures. Increasing the pressure led to an undesirable increase in the compactness of the deposit. Theoretical considerations of the mechanism of transport in and at the deposited layer made it possible to obtain data on the thickness of the deposits, on mass transfer coefficients and velocity profiles within deposits. The experimental rinsing curves could be well explained by the calculated results. The results should help to optimize the performance and cleaning of UF modules.
Simplified Direct Plating Method for Enhanced Recovery of Escherichia coli in Food
Authors: DAMARÉ J. M. , CAMPBELL D. F. , JOHNSTON R. W. 
Published: August 2006

ABSTRACTA refined plating medium designed to enumerate E. coli in food within 24 hr was developed. The medium combined tergitol 7 with the fluorogenic substrate, 4‐methylumbelliferyl β‐D‐glucuronide. E. coli colonies were detected by fluorescence under long‐wave UV light. The new agar allowed superior recovery of heat and freeze‐stressed cells and produced E. coli counts from meat and poultry samples at levels generally equivalent to or better than those of the standard 5 tube Most Probable Number method. This method provides a simple and rapid alternative to traditional techniques.
Cross‐Linking of αs‐1 Casein by Sodium Hypochlorite
Authors: MATOBA TERUYOSHI , SHIONO TAIICHI , KITO MAKOTO 
Published: August 2006

ABSTRACTαs‐1Casein was polymerized in the presence of sodium hypochlorite (NaOCl). The polymerization was suppressed by succinylation of the protein. Dityrosine and α‐aminoadipic acid were detected in the hydrolysate of the reacted proteins. A carbonyl group was detected in the reaction product of acetyl lysine methylester and NaOCl. The Schiff base formation between lysine and a‐aminoadipic δ‐semialdehyde residues, and dityrosine formation may clarify the mechanism of polymerization. The chemical modification of proteins by NaOCl is expected to be useful for improving the functional properties of food proteins, since polymerization by NaOCl could occur under mild conditions (NaOCl cone, <0.05%; time, <5 min; at 37°C and pH 7‐9).
Enzymatic Proteolysis of Milk Proteins, in a Salt Environment, with a Bacillus subtilis Neutral Protease Preparation
Authors: MAYDA E. EL , PAQUET D. , RAMET J.P. 
Published: August 2006

ABSTRACTAn industrial preparation of Bacillus subtilis neutral protease offers interesting halophylic properties. The proteolysis of the different caseins in 10% sodium chloride was inhibited by no more than 20% while whey proteins proteolysis was inhibited by 50%. This behavior of the protease allows considering its further utilization for food protein hydrolysates in salt media.
Screening of Eurotium Species for Synergists of Tocopherol
Authors: ISHIKAWA YUKIHIRO , MORIMOTO KYOZO , HAMASAKI TAKASHI 
Published: August 2006

ABSTRACTScreening of Aspergillus glaucus group (genus of Eurotium) for the isolation of synergists for tocopherol (Toe) was carried out by growing molds in malt medium with sodium chloride. The respective acetone and ethyl acetate extracts from mycelial mats and culture broth of Eurotium species were used to estimate their synergism with Toe in lard. Especially, the extracts of E. chevalieri IFO 5233, IFO 6272 and E. repens IFO 4885 contributed to inhibiting the autoxidation of lard.