bluuebunny/crossref_metadata_2025_split huggingface dataset:
Determination of Pectin in the Presence of Food Polysaccharides
Authors: KOSEKI MASAMICHI , KITABATAKE NAOFUMI , DOI ETSUSHIRO , YASUNO TETSUKO , OGINO SHUZO , ITO AKIKO , ENDO FUSAYOSHI 
Published: August 2006

ABSTRACTA selective and specific method to assay pectin in mixtures of polysaccharides using pectinase was developed. The mixture was extracted with 99.5% (v/v) ethanol to remove gum arabic and any other ethanol‐soluble saccharides and polysaccharides; pectin was then hydrolyzed with pectinase. The hydrolyzed pectin was recovered by solution in 80% (v/v) ethanol and assayed by the m‐hydroxybiphenyl method. The assay was not affected by agar and gums of tragacanth, karaya, guar, and locust bean in the mixture. Alginate and xanthan gum in the mixture repressed the development of color by this method, but this effect could be offset by modification of the pectinase reaction system.
A Rapid Method for the Determination of Soluble and Insoluble Dietary Fiber: Comparison with AOAC Total Dietary Fiber Procedure and Englyst's Method
Authors: MONGEAU ROGER , BRASSARD RENE 
Published: August 2006

ABSTRACTTotal dietary fiber (TDF) was measured in 16 foods by three methods: a rapid enzyme‐NDF (neutral detergent fiber) procedure supplemented with a separate procedure for soluble (SOL) fiber, the AOAC TDF method and the comprehensive Englyst's procedure. The NDF+SOL method needed less operator time than the AOAC method and its TDF values were in agreement with the AOAC method (y = 0.98 ‐0.39; r = 0.997) and with the Englyst's method (y = 1.17 ‐0.19; r = 0.996). The constituent sugars of polysaccharides in NDF+SOL residues were similar to those by the Englyst's method, indicating an adequate estimation of dietary fiber in foods and food products.
Analysis of Free and Total Sulfites in Food by Ion Chromatography with Electrochemical Detection
Authors: KIM H.‐J. , KIM Y.‐K. 
Published: August 2006

ABSTRACTA sensitive and selective analytical technique for the determination of free and total sulfites in food was developed using ion chromatography with electrochemical detection. Free and total sulfites in three dehydrated foods were analyzed by extraction of the sulfites at pH 2.0 and 8.9, respectively, and separation on an anion exclusion column with 5 mM H2SO4, pH 2, solution as eluant. Using an electrochemical detector set at + 0.40 volts vs Ag/AgCl electrode, sulfites equivalent to 0.1 ppm SO2 in the extract could be detected with detector response linear up to 6 ppm SO2.
Gel Electrophoresis: A Qualitative Method for Detection of Duck and Goose Liver in Canned Foie Gras
Authors: BONNEFOI M. , BENARD G. , LABIE C. 
Published: August 2006

ABSTRACTElectrophoresis is commonly used in species determination of proteins in food products; however, its utilization for detection of fraudulent liver mixing in foie gras canned products has not yet been reported. An aqueous extract was first prepared by homogenization in 8M urea and 1 mM dithiothreitol followed by centrifugation. Triton X‐100 urea disc‐electrophoresis in polyacrylamide gel then was carried out in a cationic system by stacking at pH 5.13 and resolution at pH 4.01. Gels were compared after densitometric scanning. Foie gras contain‐ ing varying proportions of liver mixtures were assayed. The technique was shown to be effective in detecting liver species adulteration at concentrations as low as 10%.
Detection of Low Molecular Weight IReduced Zein Polypeptides Separated by Polyacrylamide Gel Electrophoresis
Authors: GORINSTEIN SHELA , QUICKE GEORGE V. , PHILLIPS ANNE M. 
Published: August 2006

ABSTRACTSeveral bands including some low molecular weight (MW) peptides [9 and 11 kd (Kilo‐Dalton)] were visualized in reduced zeins after separation by sodium dodecyl sulphate polyacrylamide gel electro‐phoresis (SDS‐PAGE). It was concluded that 40% isopropanol‐10% acetic acid was effective in fixing these fast moving polypeptides. The demonstration of higher MW (40‐45 Kd) polypeptides may have also resulted from this treatment.
Production of α‐Galactosidase from Aspergilus oryzae Grown in Solid State Culture
Authors: ANNUNZIATO M. E. , MAHONEY R. R. , MUDGETT R. E. 
Published: August 2006

ABSTRACT Aspergillus oryzae QM 6737 was grown in solid state culture to produce α‐galactosidase extracellularly. An optimum enzyme yield of ∼ 3 units/g solid was obtained on wheat bran, 35% initial moisture, after 5 days at 32°C, with agitation. Higher initial moisture levels reduced enzyme production. Higher yields were obtained by adding glucose (73% increase), sucrose (39% increase), or melibiose (39% increase) to the bran, but raffinose and stachyose had little or no effect. Enzyme yield increased three times when soy flour or soy beans was used as substrate but no enzyme production was observed using rice. Enzyme production on soy beans decreased with increased initial moisture levels and with decreased particle size.
Quantitative Determination of Sugars in Various Food Products
Authors: SMITH JEFFREY S. , VILLALOBOS MELINA C. , KOTTEMANN CHRISTINE M. 
Published: August 2006

ABSTRACTGlucose, fructose, sucrose, maltose, and lactose were determined in 128 processed food products by high pressure liquid chromatography. Sugars in the foods were separated on a μ‐Bondapticarbohydrate column with acetonitrile‐water (82 + 18) as mobile phase. Eighty‐two baby food products, six types of crackers, four diet or breakfast bars, eleven condiments, twelve cookies and candies, and thirteen miscellaneous food products were analyzed and the sugar contents tabulated.
Fatty Acids in the American Groundnut (Apios americana)
Authors: WILSON P. W. , GORNY J. R. , BLACKMON W. J. , REYNOLDS B. D. 
Published: August 2006

ABSTRACTThe fatty acid profiles of lipids extracted from groundnut (Apios americana Medikus) seeds and tubers were analyzed using gas‐liquid chromatography. Groundnut seeds contained 12.1–18.4% lipids and groundnut tubers 4.1–4.6%, on a dry weight basis. Fatty acid profiles of seed and tuber lipids differred; however, linoleic acid predominated. The fatty acid profiles of seeds and tubers varied between plants collected in two different locations, suggesting genetic variability.
Kinetics of Decomposition of Aspartame Hydrochloride (Usal) in Aqueous Solutions
Authors: PRUDEL M. , DAVÍDKOVÁ E. , DAVÍDEK J. , KMÍNEK M. 
Published: August 2006

ABSTRACTA scheme of aspartame hydrochloride (Usal) decomposition in relation to the pH and temperature which takes into account the possibility of phenylalanyl‐aspartic acid dipeptide formation is suggested and experimentally confirmed. Aspartyl‐phenylalanine and diketopiperazine were found to be the main decomposition products. The concentration of diketopiperazine increases and that of aspartyl‐phenylalanine de‐creases with increasing pH. At pH 2.9 less aspartyl‐phenylalanine and more diketopiperazine is formed with increase in temperature; twice the concentration of phenylalanine methyl ester was found at 80° and 90°C when 50% of the Usal present in the medium was decomposed, as compared to that determined at 25° and 40°C. The distribution of the remaining products remained constant over the entire range measured.
Thermal Activation of Actomyosin Mg2+‐ATPases from Flying Fish and Black Marlin Muscles
Authors: TAGUCHI TAKESHI , TANAKA MUNEHIKO , NAGASHIMA YUJI , AMANO KEISHI 
Published: August 2006

ABSTRACTThe effects of heat treatment (25°, 30°, 35°, 37°, and 40°C) on acto‐myosin Mg2+‐ATPase activity from flying fish and black marlin were studied with respect to setting of their meat pastes. The setting ability of flying fish had very high values but black marlin was low. Flying fish actomyosin Mg2+ATPase was activated more than three times by heating at 35°C, while the activation of black marlin was about two‐thirds at 37°C. For acto‐HMM ATPase, however, no appreciable difference in activation was observed between flying fish and black marlin. For both fishes, the acto‐S‐1 ATPase activities were not enhanced by the heat treatment. A possible role of myosin fragments in this activation is discussed.
Tenderness and Retail Display Characteristics of Beef Tenderloin Steaks Comparing Kidney Fat Removal Times Under Different Processing and Storage Systems
Authors: JOHNSON D. D. , WEIFFENBACH S. T. , WEST R. L. 
Published: August 2006

ABSTRACTThe effects of electrical stimulation, kidney fat removal time, tenderloin removal time, and storage and packaging treatment on tenderness and retail display characteristics of beef tenderloin steaks were studied. Electrical stimulation increased overall desirability scores on days 2 through 4 of retail display. Steaks from sides that had kidney and pelvic fat removed prior to chilling had higher Warner‐Bratzler shear force values, darker muscle color and higher retail evaluations for overall desirability on days 2 through 4 of display than did steaks from conventionally dressed sides. Tenderloin steaks that were vacuum packaged and stored 14 days had higher bacterial counts, more uniform lean color and less visual purge in the retail package than did steaks retail displayed immediately after tenderloin removal.
Effects of Various Phosphates on the Palatability, Appearance and Storage Traits of Flaked and Formed Restructured Beef Steaks
Authors: MILLER M. F. , DAVIS G. W. , SEIDEMAN S. C. , RAMSEY C. B. , ROLAN T. L. 
Published: August 2006

ABSTRACTSeven blends (9.1 kg raw meat) were formulated with 0.75% NaCl and 0.25% or 0.5% sodium tripolyphosphate (STP), sodium hexa‐metaphosphate (SHMP) or sodium acid pyrophosphate (SAPP). Steaks from all blends were “slightly” to “moderately” desirable in flavor and overall satisfaction scores. Steaks made with STP had higher shear force values and work required to shear values than all other restructured steaks indicating an increase in binding occurred with added STP. Restructured steaks formulated with 0.5% STP or SHMP had more desirable raw color scores than the control or steaks made with SAPP. Storage life of all phosphate added restructured steaks was past 90 days frozen storage, and steaks containing STP had thiobarbituric acid values below 1.0 at 120 days storage.
Changes in Microbiological, Chemical, Rheological and Sensory Characteristics during Ripening of Vacuum Packaged Manchego Cheese
Authors: NUÑEZ M. , GAYA P. , MEDINA M. , RODRÍGUEZ‐MARÍN M. A. , GARCÍA‐ASER C. 
Published: August 2006

ABSTRACTThe effects of cheese age when packaged and of packaging material permeability on Manchego cheese characteristics were studied throughout a 6‐month ripening period. Cheese age when packaged had no significant effect on microbial levels, proteolysis, lipolysis or flavor. However, moisture content and rheological characteristics were significantly different for cheeses packaged 1, 2 or 3 wk after salting. Packaging material had no influence on microbiological, chemical, rheological or sensory characteristics of Manchego cheese. Packaged cheese had a lower flavor intensity than nonpackaged cheese, but no significant differences in flavor quality between packaged and non‐packaged cheese were recorded. Weight losses after 6 months were undetectable in packaged cheese, but they averaged 15.16% in non‐packaged cheese.
Effect of Fluorescent Light on the Isomerization of Retinyl Palmitate in Skim Milk
Authors: GAYLORD A. M. , WARTHESEN J. J. , SMITH D. E. 
Published: August 2006

ABSTRACTSkim milk fortified with retinyl palmitate was exposed to fluorescent light and analyzed for the isomers of retinyl palmitate. High performance liquid chromatography was used to separate and identify the all‐trans and some cis forms. Besides all‐trans retinyl palmitate, small amounts of 13‐cis retinyl palmitate were present in unexposed skim milk. The level of all‐trans decreased over the 48‐hr period of light exposure. The 13‐cis levels also decreased but not as rapidly. The level of the 9‐cis isomer increased over the 48‐hr period of light exposure.
Effect of Sweeteners and Stabilizers on selected Sensory Attributes and Shelf Life of Ice Cream
Authors: WITTINGER S. A. , SMITH D. E. 
Published: August 2006

ABSTRACTGuar and locust bean gums were combined with sucrose, 36 DE corn syrup and/or 42 high fructose corn syrup (HFCS) in a minimum fat (10%) ice cream formulation. A total of 27 combinations were evaluated for sweetness, iciness, chewiness and vanilla intensity. Replacing 50% of the sucrose with 42 HFCS did not significantly affect sweetness or vanilla intensity. Chewiness was enhanced when high corn syrup levels were combined with a high guar to locust bean gum ratio. Storage study data showed that ice creams containing high levels of HFCS became objectionably icy earlier than ice creams containing low levels or no HFCS. With a high guar to locust bean gum ratio ice creams became both detectably and objectionably icy sooner than if a low ratio of these gums was used.
Development of an Acceptable “Ice Cream” Possessing a Reduced Sodium Content
Authors: ADDESSO KEVIN M. , KLEYN DICK H. 
Published: August 2006

ABSTRACTAcceptable “ice cream” products possessing reduced sodium content were developed. Demineralized whey and demineralized whey protein concentrate were used individually and in various combinations to replace 15, 25, 50, 75, and 100% of the serum solids contributed by nonfat dry milk. Maximum reduction (63%) in sodium was achieved in one product containing 30.5 mg sodium/100g based upon comparison to a control containing 81.5 mg/100g. A descriptive product rating test was used to evaluate experimental products for appearance, flavor, body, texture, and acceptability. A student panel found all whey‐containing experimental products to be acceptable when compared to the control sample, a high quality vanilla ice cream containing nonfat dry milk solids as the only source of serum solids.
Disulfide Reduction and Molecular Dissociation Improves the Proteolysis of Soy Glycinin by Pancreatin in vitro
Authors: ROTHENBUHLER E. , KINSELLA J. E. 
Published: August 2006

ABSTRACTTHE EFFECTS of structural modification by urea and dithiothreitol on the in vitro pancreatin proteolysis of soy glycinin was studied. Urea, up to 4.5M, which causes dissociation of glycinin into subunits and some unfolding of the polypeptides progressively increased proteolysis by pancreatin as measured by the pH‐stat method. Reduction of the intermolecular disulfide bonds with dithiothreitol doubled the rate of proteolysis and when additional intramolecular disulfide bonds of glycinin were cleaved, the rate of digestibility increased approximately threefold becoming equivalent to casein in its susceptibility to proteolysis by pancreatin.
Kinetic Studies on the Alkaline Treatment of Corn (Zea mays) for Tortilla Preparation
Authors: HERRERA MARINA , ZYMAN JAYA , PENUA JORGE GARCiA , SEGURAJAÚREGUl JOSË SIMÖN , VERNON JAIME 
Published: August 2006

ABSTRACTWater diffusion and starch gelatinization kinetics during corn nixtamalization were analyzed using the shell and core model. Good correlations were found between grain equivalent spherical radius and the phenomena involved: mass transfer (r= 0.97, P=0.001) and reaction rate (r=0.97, P=0.001). A variable surface concentration model was used to explain calcium diffusion during processing. The parameters estimated allowed the simulation of the process at different cooking media temperatures and calcium hydroxide concentrations. The kinetic models developed in this work could be used to design, optimize and control the alkaline treatment of corn in preparing tortilla dough.
Concentration of Perilla Anthocyanins by Ultrafiltration
Authors: CHUNG MEI YUH , HWANG LUCY SUN , CHIANG BEEN HUANG 
Published: August 2006

ABSTRACTAnthocyanins were extracted from perilla leaves using 10% citric acid solution. The pigment in the extract could be concentrated by ultrafiltration (UF) with a membrane of M. W. cutoff 6,000, possibly due to the formation of copigmented complexes. In UF operations, fouling was not severe. Increasing either transmembrane pressure or feed concentration resulted in increased solute retention. Recovery of anthocyanin was over 60% by UF at volume concentration ratio of 4.
Rectified Concentrated Grape Must: HPLC Analysis of Phenolic Substances and Hydroxymethylfurfural
Authors: POMPEI C. , ROSSI M. , BAROZZI E. 
Published: August 2006

ABSTRACTThe phenolic compounds extracted with ethyl acetate from 8 grape musts (5 Italian, 2 Greek, and 1 French) and from the rectified concentrated musts (RCMs) obtained from these, were analyzed. No quantifiable amount of phenolics were found by HPLC analyses of the RCMs. However, the chromatograms showed a peak that corresponded to hydroxymethylfurfural (HMF). By direct analysis of the RCMs, under the same analytical conditions used for phenolic compounds the HMF content of the RCMs was determined to range from 26 to 99 mg per kg of product.
Extraordinary Heat Resistance of Talaromyces flavus and Neosartorya fischeri Ascospores in Fruit Products
Authors: BEUCHAT L. R. 
Published: August 2006

ABSTRACTAscospores of three strains each of Talaromyces flavus, Neosartorya fischeri and Byssochlamys fulva/nivea were analyzed for resistance to thermal inactivation in five fruit‐based (blueberry, cherry, peach, raspberry and strawberry) products. D91°C values for two strains of T. flavus ranged from 2.9–5.4 min; D88°C values ranged from 7.1–22.3 min. Ascospores of N. fischeri were somewhat less heat resistant; D91°C values were < 2.0 min and D88°C were 4.2–16.2 min. Ascospores of Byssochlamys spp. were considerably less heat resistant. The type of fruit product did not appear to substantially influence rates of thermal inactivation. No heat‐resistant ascospores of T. flavus or N. fischeri, i.e., ascospores capable of surviving 15 min at 75°C, were formed on fruit products stored at 10°C for 137 days. However, T. flavus and N. fischeri formed ascospores on cherry substrate stored at 25°C within 65 and 137 days, respectively, that survived 15 min at 88°C.
Enthalpy‐Entropy Compensation in Sorption Phenomena: Application to the Prediction of the Effect of Temperature on Food Isotherms
Authors: AGUERRE R. J. , SUÁREZ C. , VIOLLAZ P. E. 
Published: August 2006

ABSTRACTThe isosteric heat and entropy of water sorption of food products were calculated from sorption isotherms previously reported by other researchers. The plot of the isosteric heat against entropy satisifed the enthalpy‐entropy compensation. This relationship was used to derive a two‐parameter sorption equation which took into account the effect of temperature on water sorption isotherms of food products.
Effectiveness of Sensory Difference Tests: Sequential Sensitivity Analysis for Liquid Food Stimuli
Authors: O'MAHONY M. , GOLDSTEIN L. R. 
Published: August 2006

ABSTRACTVersions of the triangle test in which either one or the other stimulus was maintained as the odd one, were found to differ in their effectiveness for a flavored sparkling water system but not for a wine system. The same was found for different orders of presentation of the R‐index sensory difference test. These differences were predicted successfully from the signal detectabilities of the various stimuli using a predictive system called Sequential Sensitivity Analysis (SSA). This extended SSA beyond model systems to food systems. Use was made of a technique of rapid alternate tasting of different stimuli, called ‘warm‐up', to improve judges’ performance.
High Performance Liquid Chromatographic Determination of Vitamin C in Fresh Tomatoes
Authors: RUSSELL L F. 
Published: August 2006

ABSTRACTA reverse phase ion‐pairing HPLC method for determining vitamin C in fresh tomatoes was developed. An internal standard was used for calibration and quantitation. Recoveries of vitamin C from fresh tomato samples that had been spiked with known amounts of the acid ranged from 96 to 105%. Determination of the vitamin C in fresh tomatoes by this method compared favorably with similar analyses using the standard indophenol titration method.
A Quality Comparison of Devil's Food and Yellow Cakes Baked in a Microwave/Convection Versus a Conventional Oven
Authors: STINSON C. T. 
Published: August 2006

ABSTRACTA quality comparison was made of devil's food and yellow cakes baked in microwave/convection (MW/C) and conventional (CON) ovens as either single or double layers. Single MW/C layers were rated slightly lower than CON layers for crust color, moistness and total sensory score. However, double layers were rated equal or near‐equal to CON layers. Although slight differences were found, all MW/C cakes were acceptable. These results indicated that high quality cakes can be baked 15–25% faster in a MW/C than in a CON oven.
Characterization and Distribution of Aerobic, Spore‐Forming Bacteria from Cacao Fermentations in Bahia
Authors: SCHWAN ROSANE FREITAS , VANETTI MARIA CRISTINA D. , SILVA DAISON OLZANY , LOPEZ ALEX , DE MORAES CÉLIA A. 
Published: August 2006

ABSTRACTAerobic spore forming bacteria isolated from traditional cacao fermentations in Bahia were identified in the genus Bacillus: B. subtilis, B. licheniformis, B. firmus, B. coagulans, B. pumilus, B. macerans, B. polymyxa, B. laterosporus, B. stearothermophilus, B. circulans, B. pasteurii, B. megaterium, B. brevis, and B. cereus. In the first 8 hr of the fermentations, similar percentages of ten species were found in the distribution. During the fermentation process the amount of spore‐forming bacteria increased and B. subtilis, B. circulans, and B. licheniformis appeared more frequently.
Determination of Food Preservatives in Orange Juice by Reversed‐Phase Liquid Chromatography
Authors: LEE HYOUNG S. , ROUSEFF RUSSELL L. , FISHER JAMES F. 
Published: August 2006

ABSTRACTAn isocratic high‐performance liquid chromatographic (HPLC) method has been developed to determine benzoic acid, sorbic acid, and methyl and propyl esters of p‐hydroxygenzoic acid (parabens) in orange juice. The HPLC system consists of a reversed‐phase column (150 × 6.0 mm i.d.) packed with a rigid polystyrene‐divinylbenzene gel, a solvent system of acetonitrile‐0.05M KH2P04 (40:60) with flow rate of 1.0 mL/min and 230 nm detection. Including sample preparation, a complete determination can be accomplished in 30 min. The method recovered 93% or more of all preservatives with the exception of high concentrations (500 ppm) of parabens.
Seasonal and Storage Effects on Color of Red‐Fleshed Grapefruit Juice
Authors: STEIN EDUARDO R. , BROWN HAROLD E. , CRUSE ROBERT R. 
Published: August 2006

ABSTRACTSeasonal and storage characteristics of the juice from four red‐fleshed grapefruit (citrus paradisi macf.) cultivars; Ruby Red, Henderson, Ray, and Star Ruby were determined and compared in a search for cultivars having juice with less tendency to fade as the fruit matures and on juice storage. Analyses of the single strength processed juice showed the cultivars to be similar except for lycopene and carotene values. Lycopene, the major pigment in pink and red grapefruit, declined 0.75–0.68 mg/100g, 0.36–0.25 mg/100g, 0.36–0.30 mg/100g and 0.14–0.08 mg/100g for Star Ruby, Henderson, Ray, and Ruby Red, respectively, as the season progressed. Storage of processed juice for 12 months revealed no major decrease in lycopene.
Effects of Heat Treatments on the Ethylene Forming Enzyme System in Papayas
Authors: CHAN HARVEY T. 
Published: August 2006

ABSTRACTHeat inactivation studies were conducted on the ethylene‐forming enzyme system (EFE) in papayas. Heat inactivation of the papaya EFE was biphasic and both phases followed first order kinetics. The activation energies E, for the thermal inactivation of the heat resistant (HR) and the heat susceptible (HS) EFEs were 68.3 and 51.2 Kcal/ mole, respectively. The thermodynamic constants for the heat inactivation of both EFEs were; enthalapy, 5 1.2 kcal/mole for HS and 66.7 kcal/mole for HR; free energy, 22.5 kcal/mole for HS and 23.3 kcal/mole for HR; entropy, 87.2 cal/deg‐mole for HS and 137.8 call degmole for HR. The heat resistant EFE appeared to compromise about 25% of the total EFE activity. Commercial heat treatments used for quarantine treatments affected mainly the heat susceptible portion which comprised the remaining 75% of the total EFE activity.