bluuebunny/crossref_metadata_2025_split huggingface dataset:
Response Contour Diagrams to Describe Effects of Moisture, Storage Temperature and Sulfur Dioxide on Color of Dried Apples
Authors: SAYAVEDRA‐SOTO L.A. , MONTGOMERY M.W. 
Published: August 2006

ABSTRACTSamples of diced Golden Delicious apples were dipped in sodium bisulfite solutions containing 2500, 5000, and 7500 ppm sulfur dioxide, dried to moisture levels of 13, 18, 22, 24, and 26% and stored at 1°, 21° and 38°C. Dried apples were analyzed at 0, 40, 101, 188, 269, and 385 days for total sulfur dioxide, moisture content and color. Color was expressed as the product of the Hunter values, L, a and b (color index). Storage temperature was the most important factor in the degradation of color in stored dried apples. Response contour diagrams generated from regression equations obtained from these data were used to describe the influence of storage temperature, total sulfur dioxide and moisture on color index of dried apples during storage.
Isolattion and Identification of Lactic Acid Bacteria from Samples of Citrus Molasses and Unpasteurized Orange Juice
Authors: PARISH M. , HIGGINS D. 
Published: August 2006

ABSTRACTCommercially produced samples of citrus molasses, unpasteurized orange juice and frozen concentrated orange juice were qualitatively assayed for lactic acid bacteria. Two species of Lactobacillus (L. fermentun and L. plantarum) and three species of Leuconostoc (Le. mesenteroides subsp. dextranicum, Le. mesenteroides subsp. mesenteroides and Le. paramesenteroides) were found. L. fermentum and Le. paramesenteroides have not previously been reported in citrus products.
Partial Concentration of Red Wine by Reverse Osmosis
Authors: BUI K. , DICK R. , MOULIN G. , GALZY P. 
Published: August 2006

ABSTRACTA reverse osmosis process using membranes with a specific ethanol exclusion rate of 85% was effective in concerning red wines. In order to increase 1% wine ethanol content, a loss of only 2% total pure ethanol was observed. The permeate flow rate was about 2 L/hr/m2.
Identification and Quantitation of Dimethyl Acetals of Hexadecanal and Octadecanal in Turkey Breast Muscle Phospholipids
Authors: SALIH A.M. , PRICE J.F. , SMITH D.M. , DAWSON L.E. 
Published: August 2006

ABSTRACTDimethyl acetals of hexadecanal and octadecanal in the phospholipid fraction of raw and cooked turkey breast meat were monitored for quantity and identity during 12 months of frozen storage by gas chromatography/mass spectrometry (GC/MS) using two different methods of esterification.
Diacetyl and Acetaldehyde Concentrations During Ripening of Kefalotyri Cheese
Authors: LITOPOULOU‐TZANETAKI E. , VAFOPOULOU‐MASTROJIANNAKI A. 
Published: August 2006

ABSTRACTDiacetyl and acetaldehyde were determined during ripening of Kefalotyri cheese produced using two different lactic cultures (A: Streptococcus thermophilus + Lactobacillus casei, SI cheese, B: Streptococcus thermophilus + Streptococcus diacetylactis + Streptococcus durans, S2 cheese). Diacetyl increased until the 60th day of ripening (2.49 and 1.62 ppm for S1 and S2 cheese, respectively) and until then was found in higher concentration in trials compared with control (0.91 ppm at 60 days). The possible contribution of lactic acid bacteria, pH and acidity of these cheese on diacetyl during ripening was discussed. Acetaldehyde was detected only until the 15th day of ripening (0.17, 0.20 and 0.08 ppm for control, S1 and S2 cheese, respectively).
Quality Characteristics of Frankfurters Containing Corn Germ Protein
Authors: ZAYAS J. F. , LIN C. S. 
Published: August 2006

ABSTRACTA process for incorporating defatted corn germ protein (CGP) in comminuted meat products was developed and tested under commercial conditions. Advantages of using 3% defatted CGP in meat products were established: improvement of the quality characteristics and increase yield of the product. The following differences between experimental and control frankfurters were found: decreased batter viscosity, increased protein, decreased fat and moisture content, lowered firmness and shear force, lighter color, decreased meaty aroma and flavor and increased off‐flavor. Storage for 30 days affected sensory properties of frankfurters.
Potassium Sorbate Effect on Pigment Concentration of Refrigerated Beef
Authors: LANARI M.C. , ZARITZKY N.E. 
Published: August 2006

ABSTRACTThe influence of potassium sorbate (SorK) on the relative concentrations of myo (Mb), oxi (MbO2,) and metamyoglobin (MetMb) of raw beef samples wrapped in plastic films of differcnt gaseous permeability was determined at 0°C and 4°C. Diffuse rcflectance spectrophotometry was applied to determine muscle pigmcnts concentrations. Kinetics constants for Mbo2, and MetMb production during acrobic storage (polyethylene film) were statistically analyzed and compared with constants corresponding to sterilc and untreated meat. Influence of vacuum storage time, temperature and SorK levels on oxygenation capacity of samples packaged in EVA‐SARAN‐EVA was studied considering losses of cnzymatic activity and microbial growth. Shelf life of vacuum‐packaged beef trcatcd with SorK solutions was significantly increased without affecting oxygenation capacity; use of SorK in meat wrapped in high permeability films was not convcnient since MetMb accumulation was faster than in untreated muscle.
Assessment of Methodologies for Calorimetric Cholesterol Assay of Meats
Authors: BOHAC C.E. , RHEE K.S. , CROSS H.R. , ONO K. 
Published: August 2006

ABSTRACTThe objective of this study was to assess the critical factors influencing the values for meat cholesterol determined colorimetrically. Procedure variations tested included: no saponification of total lipid extract before color development; with 15 min saponification at 80°C, with or without antioxidant protection; and with 60 min saponification at 80°C, with or without antioxidant protection. Without the saponification step, meat cholesterol values were overestimated. Samples with a large percentage of unsaturated fatty acids yielded higher cholesterol values when lipid extracts were saponified without antioxidant protection than with. Meat cholesterol values obtained by the procedure involving 15 min saponification with antioxidant protection were similar to those obtained by a commonly used gas chromatographic procedure.
Development of Meat Snack Dips: Chemical, Physical, Microbiological and Sensory Characteristics
Authors: DeFREITAS Z. , MOLINS R. A. 
Published: August 2006

ABSTRACTSnack dips containing 50% ham, 26% bacon or 28% pepperoni in combination with sour cream, unflavored yogurt and tofu were developed. The developmental phases of the study were discussed in relation to ingredient and meat flavor selection, formulation and sensory evaluation. Microbiological, chemical and physical analyses of the new products indicated that the meat‐containing snack dips were stable and safe under storage conditions simulating wholesale (3 wk 2‐4°C), retail (10 days, 5°C, household (10 days, 8‐10°C) and longer‐than‐normal temperature abuse (12 and 24 hr, 24‐25°C).
Changes in the Hydrophobicity and Functionality of Whey during the Processing of Whey Protein Concentrates
Authors: MANGINO M.E. , HUFFMAN L.M. , REGESTER G.O. 
Published: August 2006

ABSTRACTCheddar cheese whey was ultrafiltered to yield whey protein concentrates (80% WPC). The retentates were heated at 64 or 72°C for 1.5 set or received no heat treatment. Changes in composition and hydrophobicity during processing were related to WPC functionality. Heating at 72°C decreased retentate hydrophobic@ and had a detrimental affect of WPC functionality, while heating at 64°C did not. Day to day variation in the milk supply and processing conditions did not affect hydrophobicity; but the unit operations did have an effect. Ultrafiltration increased the alkane binding values of the retentate compared to the whey. Spray drying the retentate increased surface hydrophobicity and decreased alkane binding values of the WPC.
Effects of Chitosan on Yield and Compositional Data of Carrot and Apple Juice
Authors: IMERI ANA G. , KNORR DIETRICH 
Published: August 2006

ABSTRACTEffects of chitosans on yield, titratable acidity, pH, soluble solids, and color of carrot and apple juice were evaluated. Carrots (Lange Rote Stumpfe) and apples (Golden Delicious) were treated with chitosan solutions (in 2% ascorbic acid) of two different concentrations and viscosities at 25°C between 0 and 120 min. The juices were obtained with a laboratory cage press following a standard program during 20 min. Treatments with chitosan produced no effect on juice yield but pH values and soluble solids were affected. Also chitosan treatment resulted in significant (P < 0.05) reduction of titratable acidity and color index. Reduction of β‐carotene in carrot juice was also achieved and correlated with color index.
Changes in Peroxidase Activity During the Development and Processing of Phaseolus vulgaris cv, Haricot Seed
Authors: KERMASHA S. , ALLI I. , METCHE M. 
Published: August 2006

ABSTRACTPeroxidase activity was determined in haricot seed prior to germination, 5 days after germination, after 50 days of development and in the mature succulent green bean (80 days after germination). Specific activity of peroxidase, expressed as μ‐mole oxidized o‐dianisidine/mg protein/min, was low (38.2) before germination; it increased substantially after 5 days of germination (90.1) and then increased dramatically with development (50 days, 189.7), followed by a decrease with time to maturity (55.0). Blanching treatment denatured peroxidase and this resulted in the immediate loss of 98% of its activity; 20% of the original enzyme activity was restored when blanched seed was stored for 12 months at −18°C. Peroxidase activity increased slightly in the unblanched seed after 12 months of freeze‐storage at −18°C. Peroxidase activity was also regenerated dramatically when frozen seed was held at room temperature. Freeze‐drying inactivated peroxidase whereas air‐drying showed limited inactivation of this enzyme.
Effects of Microwave Treatment on the Trypsin Inhibitor and Molecular Species of Triglycerides in Soybeans
Authors: YOSHIDA HIROMI , KAJIMOTO GORO 
Published: August 2006

ABSTRACTWhole soybeans at different moistures (8.6, 24.3, and 49.7%) were heated by exposure to microwaves at frequency of 2,450 MHz. The trypsin inhibitor in soybeans at 24.3% moisture, soaked for 1 hr, was completely inactivated after treatment for 4 min, which was shorter than the heating period (6 min) needed for unsoaked soybeans. However, the trypsin inhibitor in soybeans at 49.7% moisture, soaked for 5 hr, was not completely inactivated even after heating for 12 min. The loss of molecular species of soybean triglycerides containing more than four double bonds in a triglyceride was less for soaked soybeans than for soybeans before soaking (8.6% moisture).
Effects of Soy Hull Flour on Soy Proteins Emulsions
Authors: ASHRAF HEA‐RAN LEE , LEE HEA‐RYONG 
Published: August 2006

ABSTRACTSoy hull flour (SHF) was added to a soy protein solution (100 mg/.50 mL D.W.) to determine the effects of the SHF on the characteristics of the soy protein emulsion. A greater amount of oil was emulsified in the presence of SHF at pHs above 4.5. The amount of oil emulsified increased sharply with addition of up to 5g SHF. Emulsion capacity of total protein in the system decreased with addition of SHF. Viscosity increased drastically at alkaline pH at constant level of SHF. Stability increased slowly up to 5g addition then decreased rapidly. Stability was improved with the inclusion of SHF at pHs above 4.5.
Application of Response Surface Methodology to the Development of Rice Flour Yeast Breads: Objective Measurements
Authors: YLIMAKI G. , HAWRYSH Z.J. , HARDIN R.T. , THOMSON A.B.R. 
Published: August 2006

ABSTRACTA gluten‐free wheat bread replacement was developed from rice flour (80%) and potato starch (20%). Using objective measurements as responses, response surface methodology was utilized to find carboxymethylcellulose (CMC)‐hydroxypropylmethylcellulose (HPMC)‐water combinations which could successfully replace gluten in the rice flour yeast breads from each of three rice flours. CMC and water had the greatest effect on the responses measured; HPMC had the least. Rice bread formulations were found that resulted in breads which met wheat (white) bread reference standards for specific volume, crumb and crust color, Instron firmness and % moisture.
Extrusion‐Cooking of Sorghum Containing Different Amounts of Amylose
Authors: GOMEZ M. H. , WANISKA R. D. , ROONEY L. W. , LUSAS E. W. 
Published: August 2006

ABSTRACTThree sorghums containing different amounts of amylose (12.2, 21.5, and 26.7%) were decorticated, ground and extruded at three extrusion moisture levels (17, 32, and 45%). Highly expanded and brittle sorghum extrudates with high degrees of starch cooking were produced at 17% extrusion moisture content. All sorghum extrudates exhibited a V‐amylose x‐ray diffraction pattern. Functional characteristics, such as expansion, enzyme‐susceptible starch ratio, and water solubility, indicated that low amylose extrudates were more cooked than other varieties. Thin porridges prepared from extruded sorghums had an intermediate consistency, smooth texture, roasted flavor and white color. Thin porridges (atoles) from extrudates containing 21.5% amylose, were preferred by a sensory panel over those from extrudates containing 12.2 and 26.7% amylose.
Detection of Molds in Nuts and Spices: The Mold Colony Count versus the Enzyme Linked Immunosorbent Assay (ELISA)
Authors: NOTERMANS S. , DUFRENNE J. , SOENTORO P. S. 
Published: August 2006

ABSTRACTThe mold colony count method was compared with the mold‐ELISA for enumeration of molds in nuts and spices. Mold counts were determined using three different enumeration media (dichloran‐rose bengal medium, dichloran‐glycerol medium and malt extract medium). The mold‐ELISA was carried out with antibodies raised against the heat stable, water‐soluble polysacharide antigens produced by molds. It was demonstrated that the reliability of the mold‐ELISA could be enhanced by specific inhibition. For this inhibition specific sugar derivates, which neutralized the antibody activity, were added to presumptive positive test samples resulting in a negative ELISA reaction. It became clear that the mold colony count is a poor reflection of the real state of mold presence in nuts and spices.
Enhancement of Shortening Stability by Incorporation of Butteroil
Authors: WILHELM C.L. , HEYDON J. , WHITEMAN R. , AMER M.A. , NAWAR W.W. 
Published: August 2006

ABSTRACTButteroil, sunflower oil, olive oil, and a blend containing equal portions of the three oils were used for potato frying and examined periodically for oxidative stability. Analysis included measurements of polymers, cyclic monomers, the change in dielectric constant and volatile compounds. The blend exhibited greater stability than expected on the basis of the data obtained from the individual oils. In one frying experiment, for example, the polymers and cyclic monomers formed in the blended oil after 37 hr were 0.6% and 0.2%, respectively, as compared to calculated values of 1.8% and OS%, respectively. The higher stability of the blended shortening against oxidation appeared to reflect the presence in butteroil of a protective agent or agents sufficient to protect other less stable oils.
The Warm‐up Effect as a Means of Increasing the Discriminability of Sensory Difference Tests
Authors: O'MAHONY M. , THIEME U. , GOLDSTEIN L. R. 
Published: August 2006

ABSTRACTA procedure involving rapid tasting of alternate samples, known as ‘warm‐up,’ was used prior to difference testing and was found to improve performance on triangle tests, both for a model and a food system. Requiring judges to describe the difference during the warm‐up improved performance marginally.
Degradation Products of Trans‐β‐Carotene Produced during Extrusion Cooking
Authors: MARTY C. , BERSET C. 
Published: August 2006

ABSTRACTFifteen colored compounds, arising from the degradation of all‐trans‐β‐carotene in extrusion cooking, were isolated by preparative column chromatography and high performance liquid chromatography (HPCL) and identified using chemical and spectrometric methods: six stereo‐isomers of β‐carotene, one diepoxide derivative, five apo‐carotenals, a polyene ketone, one dihydroxide derivative, and one monohydroxide diepoxide derivative. The HPLC fractionation might be useful in food quality control for varied applications.
Quenching Mechanism of β‐Carotene on the Chlorophyll Sensitized Photooxidation of Soybean Oil
Authors: LEE E.C. , MIN DAVID B. 
Published: August 2006

ABSTRACTThe effects of 0, 5, 10, and 20 ppm β‐carotene on the oxidation of 0.033, 0.066, 0.165, 0.330, or 0.660M soybean oil in methylene chloride containing 4 ppm chlorophyll have been studied by measuring headspace oxygen depletion in gas‐tight sample bottles during 24 hr of light storage. The oxygen depletion was measured by a thermal conductivity gas chromatograph. The rate of singlet oxygen formation in soybean oil by 4 ppm chlorophyll was 0.17 μmoles O2/mL head‐space during first 24 hr of storage. The quenching mechanism study of g‐carotene on the chlorophyll sensitized photooxidation of soybean oil showed that g‐carotene minimized the oxidation of soybean oil by quenching singlet oxygen. p‐carotene did not quench chlorophy11.
Effect of Molybdenum Fertilization on the Nitrogenous Constituents of Potatoes
Authors: MONDY NELL I. , MUNSHI CYRUS B. 
Published: August 2006

ABSTRACTThe effect of molybdenum fertilizer on the nitrogenous constituents of Katahdin potatoes was investigated. The chemical constituents studied were total nitrogen, nonprotein nitrogen, and protein. Sodium molybdate was applied to the soil at rates of 0.0, 2.8, 6.7 and 10.1 kg/ha during the first year and 0.0, 5.6, 16.8 and 22.4 kg/ha during the second year of the study. The compound was applied to the soil one day prior to planting of the seed potatoes. During both years of the study, tubers from plants receiving molybdenum fertilization were significantly higher (p < 0.01) than the controls in total nitrogen and protein and significantly lower (p < 0.01) in nonprotein nitrogen at all levels of molybdenum application. Greatest increases in total nitrogen and protein were observed in tubers from plants receiving 22.4 kg/ha of sodium molybdate.
Effect of Frozen Storage Conditions on Yields, Shear Strength and Color of Ground Beef Patties
Authors: BHATTACHARYA M. , HANNA M.A. , MANDIGO R.W. 
Published: August 2006

ABSTRACTOne‐quarter pound (113g) ground beef patties containing 15 or 30% fat were packaged in either polyethylene bags or vacuum‐packaged and stored at ‐12.2°, ‐23.3°, or ‐34.4°C for 20 weeks. At 4‐wk intervals, samples were thawed and analyzed. The results were compared with fresh samples. Drip loss, cooking loss and shear strength increased with increasing time in frozen storage. Package type affected drip loss and cooking loss but not shear strength. Products with higher f at contents had higher drip loss, cooking loss, shear strength, and color (L, a, and b) values.
Effect of Algin/Calcium Binder Levels on Various Characteristics of Structured Beef
Authors: CLARKE A.D. , SOFOS J.N. , SCHMIDT G.R. 
Published: August 2006

ABSTRACTSix levels of algin/calcium binder (0, 0.28, 0.57, 0.85, 1.13, 1.42%) were evaluated in raw and cooked structured beef. Binder levels of 0.57% gave higher cook yield and greater cooked product bind scores than products without binder. Sensory evaluation scores for product bind and hardness increased (P< 0.05) with higher binder level for raw samples, but hardness showed no differences for cooked samples. Force required to penetrate raw samples increased up to the 0.85% binder level, but snowed no difference (P>0.05) among cooked samples. Raw product bind scores increased with higher levels of binder, while cooked product bind scores were similar with binder levels above 0.57%.
Further Studies on the Formation of Nitrosamines in Cured Pork Products Packaged in Elastic Rubber Nettings
Authors: SEN NRISINHA P. , SEAMAN STEPHEN W. , BADDOO PHILANDER A. , WEBER D. 
Published: August 2006

ABSTRACTTraces of N‐nitrosodi‐n‐butylamine (NDBA) and N‐nitrosodiethylamine (NDEA) can form in cured pork products packaged in elastic rubber nettings due to the interaction of nitrite in meat and amines in the rubber. Studies were carried out to determine whether taking nettings off immediately after processing or placing a layer of collagen as a barrier between nettings and meat could prevent or minimize formation of the above nitrosamines. None was effective. However, cured pork products packaged in a reformulated rubber netting, made with different amine additives, contained either none or only negligible levels of NDBA or NDEA, but, instead, contained 8–104 ppb levels of a new nitrosamine, N‐nitrosodibenzylamine which is reported to be noncarcinogenic.
Effect of Peeling on Total Phenols, Total Glycoalkaloids, Discoloration and Flavor of Cooked Potatoes
Authors: MONDY NELL I. , GOSSELIN BARRY 
Published: August 2006

ABSTRACTThe effect of peeling on the total phenols, total glycoalkaloids (TGA), discoloration, and flavor of 50–80g sized cooked potatoes was studied. Three methods of cooking were studied; (1) boiling in distilled water; (2) boiling in 16% NaCl solution; and (3) steaming. In all three methods, potatoes cooked without the peel were lower in phenolic and TGA content, discolored less, and were less bitter than potatoes cooked with the peel. During cooking phenols migrated from the peel into both the cortex and internal tissues of the potato. Glycoalkaloids were less mobile than phenols and migrated only into the cortex. The movement of phenols and TGA into the cortex increased both discoloration and bitterness in potatoes cooked with the peel.
Canning Quality Evaluation of Pinto and Navy Beans
Authors: WANG C.R. , CHANG K.C. , GRAFTON K. 
Published: August 2006

ABSTRACTThermal processing of pinto and navy beans at 121.1°C for 16 or 14 min in a still retort gave similar sterilization value (Fo= 10) as the processing at 115.6°C for 45 min. The 121.1°C/16 or 14 min process produced beans with greater firmness than the 115.6°C/45 min process. The addition of CaCl2 and EDTA improved firmness and color of canned beans. Calcium chloride also reduced clumping and splitting of the canned beans. Sensory evaluation showed that the acceptability of canned beans was reduced when CaCl2 was increased up to 10 mM. High correlation between firmness and soluble pectin in various bean cultivars implied that soluble pectin content could be used as a parameter for screening bean cultivars with desirable firmness.
Effects of pH, CaCl2 and Soy Protein on [Ca2+] in Reconstituted Nonfat Dry Milk and on Rennet‐Induced Coagulum Properties
Authors: MOHAMED M. O. , MAY A. T. , MORRIS H. A. 
Published: August 2006

ABSTRACTIncreasing CaCl2 and lowering pH caused a significant increase in [Ca2+] in reconstituted nonfat dry milk (RNDM), while the addition of soy protein caused a significant reduction in [Ca2+]. Lowering pH greatly increased rennet‐induced coagulum firmness in RNDM and slightly increased it in RNDM‐soy protein mixtures. Added CaCl2 increased coagulum textural parameters and syneresis in both systems. The extent to which these properties were increased was higher in RNDM than in the coagulum containing soy protein depending on the time after rennet addition and the amount of CaCl2 added. The first increment of CaCl2 added had the highest effect in improving textural properties and increasing syneresis.