bluuebunny/crossref_metadata_2025_split huggingface dataset:
Prevention of Mold‐Induced Softening in Air‐Purged, Brined Cucumbers by Acidification
Authors: POTTS E. A. , FLEMING H. P. 
Published: August 2006

ABSTRACTMold‐induced cucumber softening was prevented in air‐purged fermentations by 0.16% acetic acid (equilibrated). Cucumber softening and pectate depolymerase activity increased in air‐purged fermentations when the level of acid was decreased to 0.12% and below. Mold‐induced softening was prevented in natural (not acidified) fermentations by delaying purging until indigenous microflora had reduced the brine pH to 4.0. Direct contact of air bubbles and cucumbers was not a requirement for subsurface mold growth. In air‐purged commercial brines softening was evidenced by soft spots and skin blisters on cucumbers acidified with 0.05 and 0.0%, but not with 0.16%, acetic acid. In broth culture, growth of four mold isolates from soft cucumbers was inhibited by 0.3% acetic (pH 4.0) but not by up to 0.9% lactic acid (pH 3.0) at 5.3% NaCl.
Protein Losses in Traditional Agidi Paste Production
Authors: AKOBUNDU E. N. T. , HOSKINS F. H. 
Published: August 2006

ABSTRACTProtein losses from normal corn traditionally processed into agidi paste were evaluated. Results showed that overall protein losses were as high as 52% in a 12‐hr soaking and 44% in an 18‐hr soaking schedule. Soluble protein losses were higher with prolonged soaking in corn. Amino acid composition of the waste‐liquor (WL) from 12‐hr soaking was significantly (p < 0.05) different from other processing fractions. The results indicated that minimal use of water in wet‐sieving and utilization of waste‐liquor in agidi preparation improved the nutritive value of agidi.
Quality of Five Rice Varieties Grown in Egypt
Authors: EWEIDA MOHAMED T. , NOFAL ZAKARIA A. , RIZK MOHAMED A. , NOFAL MOSTAFA A. 
Published: August 2006

ABSTRACTThe quality of two new drought‐resistant varieties of rice (IR441 and IR3304) grown in Egypt, were compared with three commercial varieties (Selection 180, Reiho and Giza 172). Based on milling yield, IR441 and IR3304 showed lowest rice quality. Gelatinization temperature was highest in IR441 and lowest in IR3304 and Giza 172. During cooking, water uptake ratio and elongation ratio were higher in IR441 and Selection 180. Protein content was in the range 4–6% for all varieties. Amino acid analysis indicated nutritional superiority of Selection 180 over the other varieties. With the exception of lysine and threonine, the amount of each of the other essential acids in IR441 and Reiho matched or exceeded the FAO/ WHO pattern. IR3304 is deficient in the most number of essential acids (lysine, threonine, and isoleucine).
Techniques for Canning Instant Parboiled Rice
Authors: GERDES D. L. , BURNS E. E. 
Published: August 2006

ABSTRACTThe technology to produce an acceptable canned rice was investigated. Conventional raw and parboiled rice exhibit excessive starch leaching, loss of structural integrity, discoloration, unpalatable odors, and poor cooking qualities when canned. Instant parboiled rice which has been hydrated in boiling water before canning yields a superior product Objective color values are improved by flushing the hydrated rice with tap water before canning. Canned grains are free flowing and yield a product similar to freshly cooked rice. Without hydration, the product tends to be a solid mass of chalky and crumbly grains. A direct relation exists between subjective values for appearance and texture of canned rice.
Composition and Food Potential of African Oil Bean (Pentaclethra macrophylla) and Velvet Bean (Mucuna uriens)
Authors: ACHINEWHU S. C. 
Published: August 2006

ABSTRACTFatty acids, protein and amino acids of African oil bean seed (Pentaclethra macrophylla) and velvet beans (Mucuna uriens) were studied. Crude protein of the defatted seeds were 341g and 196g per kilogram dry matter and the ether extract was 46 and 8%, respectively, for oil bean seed and mucuna. Essential amino acids composition compared fairly with that of isolated soybean protein. Lysine was high at 66.5 and 66.4g/kg crude protein (nitrogen × 6.25) for oil bean seed and mucuna, respectively. Methionine was low but cystine was high. The fat had a high content of saturated fatty acids. It is suggested that the seeds may be a potential source of protein and oil.
Physical and Sensory Characteristics of Vacuum Packaged Beef Round Steaks as Influenced by Postmortem Age and Storage Temperature
Authors: GRIFFIN D. B. , SAVELL J. W. , SMITH G. C. , LIND K. D. , GALLOWAY D. E. 
Published: August 2006

ABSTRACTTwo steaks were removed from the semitendinosus, semimembranosus and biceps femoris muscles at 3, 6 or 9 days postmortem and vacuum packaged. Steaks were stored for 48 hr at 2°C or 7°C before retail display. Steaks cut at 3 days had less (P < 0.05) surface discoloration than those removed at 6 or 9 days. In most comparisons, steaks removed at 3 days were more desirable (P < 0.05) in overall appearance than steaks removed at either 6 or 9 days and stored at either temperature. Storage temperature did not accelerate lean color development for vacuum packaged beef round steaks. With increasing time postmortem before fabrication into steaks, longer storage periods may be needed before display to allow devet opment of proper lean color.
Effect of Selected Plasticization Treatments and Storage on Freeze‐Dried and Compressed Carrot Bars
Authors: GREAVES D. W. , RAHMAN A. R. , BURNS E. E. 
Published: August 2006

ABSTRACTUsing selected plasticization, freeze‐dried canot cubes were compressed into bars, stored for 6 months, and examined. Microwave plasticization produced better rehydration values, lower shear values, lower CO2, and higher O2 headspace levels than the conventional oven moisture equilibration method. Carrots equilibrated by microwave energy and stored at 3°C scored highest subjectively and objectively.
Recalculated Nitrogen Conversion Factors for Several Soybean Protein Products
Authors: MORR C. V. 
Published: August 2006

ABSTRACTAmino acid composition and micro‐Kjeldahl N contents of various soybean protein products are used for calculating N conversion factors by the Factor Method and Kjeldahl Method. Efforts were made to refine these methods and to minimize the magnitude of the discrepancies within these N conversion factors. Recalculated N conversion factors by the Factor Method ranged from 5.66–5.80, and by the Kjeldahl Method from 5.66–5.79. It is recommended that these conversion factors be used (rather than the common 6.25 factor) for converting N values to protein content in soy protein‐containing products.
Effect of Temperature, Solute and pH on the Tolerance of Clostridium perfringens to Reduced Water Activities
Authors: BARTSCH A. G. , WALKER H. W. 
Published: August 2006

ABSTRACTTwo strains of C. perfringens type A (FDI and S45) were grown in Thioglycolate medium adjusted to aws of 0.995, 0.975, or 0.965 by the addition of NaCl, KCL or LiCl. Combinations of controlled and uncontrolled pHs (7.0, 6.5 and 6.0) and incubation temperatures of 45°C, 37°C, or 30°C were observed at each aw. Maximal numbers of cells and shortest lag times occurred at aw of 0.995, 45°C and pH 7.0. No growth occurred at aw of 0.965. At 0.985, growth did not occur when KCl was used as the solute and the temperature and pH were 30°C and 6.0, respectively. NaCl was less inhibiting than KCl. LiCl inhibited growth completely.
Effects of Temperature on the Decomposition of Pacific Coast Shrimp (Pandalus jordani)
Authors: MATCHES JACK R. 
Published: August 2006

ABSTRACTShrimp (Pandalus jordani) were allowed to decompose at five temperatures (0, 5.6, 11.1, 16.7 and 22.2°C). Mean aerobic plate counts on the shrimp as received at the laboratory were 1.6 × 106/g. The most rapid growth was obtained at the higher temperatures but the highest maximum population was obtained at 0°C. A total of 638 bacteria were isolated and tested for identification. The heterogenous population at day 0 was composed of 38% Gram positives. The population changed becoming predominantly Gram negative by day 13. At the higher temperatures the indole producing Proteus emerged by day 7 and became an important component of the flora. Volatile base (N) and indole increased both with increasing time and temperature during storage.
Significance of Lactobacilli and Film Permeability in the Spoilage of Vacuum‐Packaged Beef
Authors: EGAN A. F. , SHAY B. J. 
Published: August 2006

ABSTRACTThe spoilage of vacuum‐packaged fresh beef during storage at 5°C was studied using analytical taste panels. In the absence of contaminating micro‐organisms, meat spoiled due to the development of an “off” flavor described as “liver‐like.” This occurred even when the meat was packaged in bags made of film of very low oxygen permeability, but the rate of spoilage increased as the film permeability increased. Thus, vacuum‐packaged beef has a limited shelf life even in the absence of a significant population of contaminating microorganisms. Pure cultures of lactic acid bacteria increased the rate of spoilage, which was then due largely to the development of flavor defects described as sour, acid and bitter. Depending upon the strain of bacteria chosen, off flavor became significant 13—28 days after the population reached 108/cm2.
Sweet Potato as an Ingredient of Yeast‐Raised Doughnuts
Authors: COLLINS J. L. , AZIZ N. A. ABDUL 
Published: August 2006

ABSTRACTJewel sweet potatoes (SP) were prepared as flour and puree of baked and steam‐cooked roots. SP replaced 0, 7, 14, and 21% of the wheat flour in a recipe for yeast‐raised doughnuts. Composition of doughnuts was apparently affected by type and amount of SP. Caloric content ranged from 6.32–7.03 Kcal/g dry material. Texture and specific volume of doughnuts were affected by SP. Crumb color of doughnuts with SP was yellow‐orange. Six quality attributes tested by a panel were affected by SP, but for the most part, overall quality of the doughnuts was not lowered.
Aseptically Packaged Papaya and Guava Puree: Changes in Chemical and Sensory Quality During Processing and Storage
Authors: CHAN HARVEY T. , CAVALETTO CATHERINE G. 
Published: August 2006

ABSTRACTEffects of storage temperature and time on the quality of aseptically processed, “bag‐in‐box” packaged guava and papaya puree were investigated. During aseptic processing of guava puree there was virtually no loss of ascorbic acid (AA) and flavor but significant losses in color. After 6 months ambient storage the AA loss was about 30% and further color changes and flavor losses occurred. Samples stored at 38°C for 3 months showed an AA loss of about 47% and losses in color and flavor. For papaya puree AA losses of about 6% and 56% occurred during aseptic processing and after 6 months ambient storage, respectively. Color changes during aseptic processing and the first month of storage was characterized by a hypsochromic shift of the carotenoids' absorption spectra. After the first month of storage further color changes were attributed to the products of nonenzymatic browning. Papaya flavor was stable during both aseptic processing and 6 months ambient storage. Flavor of papaya puree stored at 38°C for 3 months changed significantly and AA retention was 39%.SUMMARYASEPTIC PROCESSING of guava puree had no effect on its AA content and flavor but did cause a significant loss of color. After 6 months ambient storage, AA loss was small, 30%, and slight additional color and flavor changes occurred.Papaya flavor was stable during both aseptic processing and 6 months ambient storage. However, small losses of AA occurred during processing and larger losses, 56%, after 6 months ambient storage. Initial color changes in papaya puree during aseptic processing and the first month of storage were attributed to changes in carotenoids. Further color changes were attributed to the product of nonenzymatic browning.
Sulfur Amino Acid Stability. Hydrogen Peroxide Treatment of Casein, Egg White, and Soy Isolate
Authors: CHANG K. C. , MARSHALL H. F. , SATTERLEE L. D. 
Published: August 2006

ABSTRACTEgg white solids (EWS), soy protein isolate (SPI), and casein were treated with differing levels of H2O2 at both 40 and 90°C. Total and reactive cysteine/cystine (Cys), total methionine, methionine sulfoxide and sulfone contents were determined for all samples. At 40°C methionine in all samples was readily converted to its sulfoxide, with little sulfone or cysteic acid being formed. At 90°C Cys was rapidly converted to the stable cysteic acid and methionine to its stable sulfone form. The production of the less stable methionine sulfoxide at 90°C was minimal. Of the three proteins studied, the methionine and Cys residues in EWS were least stable under oxidizing conditions, whereas those present in SPI and casein were more stable.
A Simplified Model for Freezing Time Calculations in Foods
Authors: MASCHERONI R. H. , CALVELO A. 
Published: August 2006

ABSTRACTA model is proposed for freezing time calculations which combines Plank's equation with the unsteady heat transfer solutions for the cooling of a slab of constant properties through the addition of pre‐cooling, change of phase and tempering periods. The change of thermal properties with the ice content is taken into account by proposing average values for the different periods. No adjustable parameters are used in developing the model. Results are compared for the case of beef freezing with those obtained numerically by using a heat transfer model with simultaneous change of phase and with experimental measurements showing good agreement.
Sorption/Desorption of VCM in PVC Selected Food Simulants Systems
Authors: KONTOMINAS M. , MILTZ J. , GILBERT S. G. 
Published: August 2006

ABSTRACTSorption/desorption studies of VCM in the systems PVC/VCM/water, PVC/VCM/corn oil an PVC/VCM/heptane were carried out. At low VCM concentrations, classical curves are obtained, where the sorption isotherms are located below their desorption counterparts. Above a certain VCM concentration a crossover exists and an inversion of the curves occurs. It was suggested that the intersection between the curves represents the point where all the active sites in the polymeric matrix are occupied by monomer molecules. The negative values of the total Gibb's free energy and the energy of mixing in the polymer were found to increase with the decrease in monomer concentration pointing out to the possibility that at low enough monomer concentrations no migration of VCM into the contained food from a PVC package may occur.
Relationship Between Static Electrical Conductivity and Unfrozen Water Content in Food Products
Authors: HORI T. , KAKO M. , HAYASHI H. 
Published: August 2006

ABSTRACTThe static electrical conductivity measurements on frozen foods such as citrus juice and varieties of cheese showed that both conductivity and unfrozen water content in food products varied directly with temperature. In describing the log σ vs 1/T curve, where σ is the conductivity and T is the absolute temperature, it was found that the linear portion of the curves at low temperature was related to bound water content which was independent of temperature, whereas the non‐linear portion in the temperature range between the freezing point and 10 or 35 degrees below the freezing point was related to the unfrozen free water content which was dependent on temperature.
Germination and Heat Resistance of Bacillus cereus Spores from Strains Associated with Diarrheal and Emetic Food‐Borne Illnesses
Authors: JOHNSON K. M. , NELSON C. L. , BUSTA F. F. 
Published: August 2006

ABSTRACT Bacillus cereus has been implicated as the cause of both diarrheal and emetic forms of food‐borne illness. Spores of eight strains of B. cereus, representing diairheal, emetic and atoxigenic origins, were examined for heat resistance and germination responses. No correlation was observed between heat resistance at 85° or 90°C and origin of the strain. Germination of spores in Trypticase soy broth at 30°C, measured by loss of heat resistance, was more extensive for diarrheal strains than for emetic strains. These data should be useful in evaluating potential hazards from B. cereus in foods.
Accumulation of Selected Trace Elements in Hydroponically Grown Soybeans and Distribution of the Elements in Processed Soybean Fractions
Authors: LEVINE S. E. , WEAVER C. M. , KIRLEIS A. W. 
Published: August 2006

ABSTRACTSoybeans grown hydroponically labeled with 59Fe or two levels of a 51Cr‐65Zn mixture were analyzed for the distribution of these radionuclides in mature edible and nonedible parts. The concentration of 59Fe was significantly higher in the hulls than in other plant parts unlike for 51Cr and 65Zn. The seeds produced were then processed into a defatted soybean meal in order to investigate the effects of processing on the content of iron, zinc, and chromium. No detectable change in total Zn content and no significant change in 51Cr content were evident during processing. However, an overall 9% gain of total Fe content was observed as a result of processing probably due to Fe contamination by processing equipment.
Effect of Heat Treatment on Sorption Isotherms and Solubility of Flour and Protein Isolates from Bean Phaseolus vulgaris
Authors: PILOSOF A. M. R. , BARTHOLOMAI G. B. , CHIRIFE J. , BOQUET R. 
Published: August 2006

ABSTRACTThe effect of heating at 50, 70 or 90°C and low moisture contents on water sorption behavior (above about 0.65 water activity) and nitrogen solubility of bean flour and protein isolates, was investigated. The results suggested that relative water sorption changes, in the range studied, may not be the most adequate indicators of nitrogen solubility changes in “dry”/“moist” heated protein products. This is so because heated samples may undergo very important changes in nitrogen solubility while having experienced relatively little modifications in water sorption capacity.
Enzymatic Dimethylamine and Formaldehyde Production in Minced American Plaice and Blackback Flounder Mixed with a Red Hake TMAO‐ase Active Fraction
Authors: LUNDSTROM RONALD C. , CORREIA FREDERICK F. , WILHELM KURT A. 
Published: August 2006

ABSTRACTA dialyzed high molecular weight (> 100,000) TMAO‐ase active fraction from red hake muscle produced dimethylamine (DMA) in‐vitro, activated by cysteine and Fe++ or by methylene blue and ascorbic acid. Minced blackback flounder and American plaice were induced to produce DMA and formaldehyde (FA) when mixed with the high molecular weight fraction from red hake. A low molecular weight (<100,000) fraction did not produce DMA either in‐vitro or in‐vivo. Heating the high molecular weight fraction 10 min at 100°C destroyed all TMAO‐ase activity. The reported results lend support to the theory that DMA and FA production in red hake is caused by an endogenous enzyme, associated with the particulate fraction in muscle tissue.
Bacterial Histamine Production as a Function of Temperature and Time of Incubation
Authors: BEHLING ALISON R. , TAYLOR STEVE L. 
Published: August 2006

ABSTRACTOptimal temperature, lower temperature limit, extent, and rate of histamine production in a tuna fish infusion broth (TFIB) varied for the strains of Proteus morganii, Klebsiella pneumoniae, Hafnia alvei, Citrobacter freundii, and Escherichia coli studied. P. morganii and K. pneumoniae produced large quantities of histamine in a relatively short incubation period (<24 hr) at 15°C, 30°C, and 37°C; production was fastest at 37°C. H. alvei, C. freundii, and E. coli produced toxicologically significant levels of histamine (>2500 nmoles/ml) only at 30°C and 37°C on prolonged incubation (≥48 hr). At 72 hr of incubation, optimal temperature for histamine production was 37°C for E. coli and C freundii; 30°C for P. morganii strain 110SC2, K. pneumoniae, and H. alvei; and 15°C for P. morganii strain JM. The lower temperature limits for production of toxicologically significant levels of histamine in TFIB were 7°C for K. pneumoniae; 15°C for both P. morganii strains; and 30°C for H. alvei, C. freundii, and E. coli.
Functional Properties of Guar Seed (Cyamopsis tetragonoloba) Meal Detoxified by Different Methods
Authors: TASNEEM RAZIA , RAMAMANI S. , SUBRAMANIAN N. 
Published: August 2006

ABSTRACTFunctional properties of guar meal detoxified by autoclaving, extraction with aqueous ethanol, methanol, isopropanol or dilute hydrochloric acid were compared with those of defatted soy meal. Acid washed and the autoclaved meals gave low nitrogen solubility (NS) at pH 7.0. Detoxified guar meals had greater water absorption capacity (WAC) than the raw meal, while defatted soy meal was far superior to defatted guar meal. Fat emulsification capacity (EC) showed a similar trend as NS and fat absorption capacity (FAC) inversely correlated with the bulk density of samples. Autoclaved guar meal had higher EC and FAC than the alcohol or acid extracted meals. The foam capacity (FC) and foam stability (FS) of the 80% isopropanol extracted guar meal were the highest among the samples.
Composition of Serum from Cooked‐Frozen‐Thawed‐Reheated Scrambled Eggs at Various pH Levels
Authors: FEISER G. E. , COTTERILL O. J. 
Published: August 2006

ABSTRACTThe volume of serum pressed from the Cooked‐Frozen‐Thawed‐Reheated (CFTR) scrambled egg decreased as pH was increased from 6.0 to 7.0. Solids, protein and lipid levels were maximal at pH 7.0. Ash and phosphorus contents decreased with increased pH. Sodium and potassium remained constant. Chloride concentration increased from pH 6.2 to 6.8. Iron had maximal levels at pH 6.2 and to 6.8 to 7.2. The lipid and phosphorus levels in the serum were very low when compared to those in the original liquid whole egg. Ovomacroglobulin, lipovitellin and some of the globulins and livetins were absent in the electrophoretograms of the serum. Also, a band appeared in the ovomucoid area which was not normally present in uncooked egg.
Effect of Hydrogenation on the Chemical Composition of Canola Oil
Authors: BANSAL J. D. , DeMAN J. M. 
Published: August 2006

ABSTRACTCanola oil was hydrogenated under selective and nonselective conditions with commercial nickel catalysts. The composition of the hydrogenated oils was characterized by iodine value, fatty acid composition, trans‐isomer content and cis, cis‐methylene interrupted (CCMI) polyunsaturated fatty acids. Selectivity ratios and hydrogenation rates were calculated. Selective conditions resulted in high levels of trans‐isomers. Loss of CCMI fatty acids occurred in the early stages of the hydrogenation process. Hydrogenation rates were higher under selective than under nonselective conditions.
Inactivation and Injury of a Hemolytic Radiation‐Resistant Micrococcus Isolated From Chicken Meat
Authors: TAN SHIEH‐TE , MAXCY R. B. 
Published: August 2006

ABSTRACTThe effects of environmental factors on a highly radiation‐resistant hemolytic micrococcus isolated from chicken meat were studied. NaCl tolerance and gamma radiation resistance of the cells were growth phase related. The cells were resistant to injury from drying or freezing/thawing. Under certain conditions, cells in the frozen state required approximately 5 Mrad to inactivate 90% of the population; 0.2 Mrad injured an equivalent proportion. Survival curve of the cells heated at 60°C showed a unique pattern which was in three distinct phases. Heat‐stressed cells were much more sensitive to radiation inactivation than unheated cells. When suspended in fresh m‐Plate Count Broth (PCB), the injured cells repaired without multiplication during incubation at 32°C. The repair process in this bacterium, however, was slower compared to thermally injured organisms studied by other workers.