bluuebunny/crossref_metadata_2025_split huggingface dataset:
Whey Peptide Fractions Obtained with a Two‐Step Ultrafiltration Process: Production and Characterization
Authors: TURGEON S. L. , GAUTHIER S. F. 
Published: August 2006

ABSTRACTWhey protein concentrate (WPC) and heat‐treated WPC (90°C., pH 2.5, 10 min) were hydrolyzed with trypsin and chymotrypsin in an ultrafiltration reactor (PM 30). The total hydrolyzates were further fractionated (PM1) resulting in mixtures of polypeptides (M.P.) characterized by a high content of peptides larger than 5000 daltons and fractions made up of amino acids and small peptides (A.A.) rich in small components (<2000 daltons). The heat treatment of WPC modified the molecular weight profile of the fractions (M.P. and A.A.) by increasing their content in larger peptides (> 5000 daltons). Suggestions are given for possible food applications for the fractions produced.
Deamidation During Treatment of Soy Protein with Protease
Authors: SHIH FREDERICK F. 
Published: August 2006

ABSTRACTWhen soy protein was treated with protease in phosphate buffer, ammonia was generated in addition to the occurrence of peptide bond hydrolysis. The source of the ammonia was likely the nonenzymatic deamidation of glutamine in the hydrolysate because free glutamine was found to deamidate in phosphate buffer with or without protease. Both the glutamine deamidation and the deamidation during enzymatic proteolysis of soy protein were catalyzed by certain anions. Of the anions investigated, phosphate and bicarbonate were by far the most effective in that regard, borate only slightly effective, and acetate not effective at all.
Volatile Constituents of Loquat (Eriobotrya japonica Lindl.) Fruit
Authors: FRÖHLICH O. , SCHREIER P. 
Published: August 2006

ABSTRACTConcentrates of fresh, ripe Spanish loquat fruit were analyzed by HRGC, HRGC‐MS and HRGC‐FTIR. In total, 80 aroma substances were identified, of which 72 are reported for the first time as loquat fruit constituents. The major part of volatiles comprised alcohols and carbonyls. Quantitative HRGC revealed hexanal (2.4 mg/kg fruit pulp), (E)‐2‐hexenal (1.8 mg/kg) and benzaldehyde (0.7 mg/kg) as major aroma compounds.
Effects of Naturally Occurring Antioxidants on Peroxidase Activity of Vegetable Extracts
Authors: HEMEDA H.M. , KLEIN B.P. 
Published: August 2006

ABSTRACTThe effectiveness of α‐tocopherol, two flavonoids (quercetin and ru‐tinic acid) and a cinnamic acid (chlorogenic acid) as inhibitors of peroxidase was evaluated. Four concentrations, 125, 250, 500 and 1000 mg%, of each compound were used. Crude extracts of tomatoes, carrots and eggplant were the sources of enzyme activity. Peroxidase activity of carrots and eggplant was inhibited more than that of tomato by all antioxidants. Alpha‐tocopherol was least effective in all systems and at all concentrations. Chlorogenic acid was most effective, followed by quercetin and rutinic acid.
Evaluation of Potent Odorants in Cucumbers (Cucumis sativus) and Muskmelons (Cucumis melo) by Aroma Extract Dilution Analysis
Authors: SCHIEBERLE P. , OFNER S. , GROSCH W. 
Published: August 2006

ABSTRACTThe volatile components of cucumbers and muskmelons were analyzed by a technique which reveals the odorants having the highest odor units (ratio of the concentration to the odor threshold). (E/Z)‐2,6‐Nonadienal, followed by (Z)‐2‐nonenal and (E)‐2‐nonenal were the most significant odorants of cucumbers. The flavor of muskmelons was more complex. Methyl 2‐methylbutanoate, (Z)‐3‐hexenal, (E)‐2‐hexenal, and ethyl 2‐methylpropanoate were identified as the primary odorants.
Simultaneous Determination of Thermal Diffusivity and Heat Transfer Coefficient during Sterilization of Carrot Dices in a Packed Bed
Authors: CHANG S.Y. , TOLEDO R.T. 
Published: August 2006

ABSTRACTCarrot dices were heated under ultra‐high temperature sterilization conditions in a packed bed to quantify the effect of superficial fluid velocities on heat transfer coefficient (h) and obtain a value for thermal diffusivity (α). h and α were determined simultaneously under non‐constant heating fluid temperatures using a finite difference technique. Temperature profiles calculated using assumed h and α were matched with measured temperature at two points in a cube. Using best fit value for α of 1.94 × 10−7 m2/sec, mean h ranged from 600 to 1533 and 359 to 735 W/m2K for 0 and 1.58 cm/sec fluid velocity and 1 and 2 cm cubes, respectively. At 15.2 cm/sec, when a controlled heat transfer, calculated α was 1.86 ± 0.044 × 10−7 m2/sec.
Property Characterization of Peanut Kernels Subjected to Gamma Irradiation and Its Effect on the Outgrowth and Aflatoxin Production by Aspergillus parasiticus
Authors: CHIOU R. Y.‐Y , LIN C. M. , SHYU S.‐L. 
Published: August 2006

ABSTRACTPeanut kernels inoculated with Aspergillus parasiticus conidia and uninoculated kernels were gamma irradiated with 0 to 15 kGy using 60Co. Levels of 2.5 and 5.0 KGy were effective in retarding the outgrowth of A. parasiticus and reducing the population of natural mold contaminants. However, elimination of these molds was not achieved. When irradiated with doses higher than 10 KGy, seed germinations were inhibited, changes in proteins were observed and oil stabilities decreased. After 4 wk incubation of the inoculated kernels in a humidified condition, aflatoxins produced by surviving A. parasiticus ranged from 69.12 to 13.48 μg/g depending upon the original irradiation dose.
Ultrafiltration of Green Table Olive Brines: Influence of some Operating Parameters and Effect on Polyphenol Composition
Authors: BRENES M. , MONTAÑO A. , GARRIDO A. 
Published: August 2006

ABSTRACTInfluence of several variables on ultrafiltration (UF) of green table olive brines was studied. Flux improved when temperature increased, although an interval of 30–40°C was recommended, especially when bentonite was used. To prevent darkening of regenerated brines for preservation for several days, sodium bisulfite had the best effect, although ascorbic acid was suggested. HPLC polyphenol analyses in the original brine, permeate and concentrate confirmed that UF removed a great amount of the polymerized polyphenols from the premeate. Simple phenols were not removed effectively, except for vanillin, caffeic acid and 4‐hydroxybenzoic acid which were substantially eliminated.
Analysis and Stability of the Sweetener Sucralose in Beverages
Authors: QUINLAN M. E. , JENNER M. Ft. 
Published: August 2006

ABSTRACTThe stability of the sweetener sucralose in a range of prototype beverages was confirmed. Storage conditions were chosen to encompass the typical shelf life of the products under investigation plus some extreme conditions. The methods developed for the analysis of the beverages used high performance liquid chromatography with refractive index detection. The reproducibility of each method was determined by means of recovery experiments. Stored samples were also subjected to sensory evaluation. Sucralose was stable under all the conditions tested thus demonstrating the potential suitability of this sweetener in soft drinks.
Adenosine Triphosphate Catabolites as Flavor Compounds and Freshness Indicators in Pacific Cod (Gadus macrocephalus) and Pollock (Theragra chalcogramma)
Authors: GREENE D.H. , BERNATT‐BYRNE E.I. 
Published: August 2006

ABSTRACTPostmortem formation of 5′‐inosine monophosphate, inosine and hypoxanthine in Pacific cod and pollock fillets during chilled storage was monitored over a two week period. Accumulation of hypoxanthine in Pacific cod (Gadus macrocephalus) fillets proceeded more slowly than has been reported for Atlantic cod (Gadus morhua) but similar to North Sea cod (Gadus callarias L.). For both both cod and pollock, hypoxanthine was negatively correlated with flavor and desirability (p < 0.01), while both inosine and 5′‐inosine monophosphate were positively correlated with overall desirability (p < 0.01).
Proteolytic Degradation of Threadfin‐Bream Meat Gel
Authors: TOYOHARA HARUHIKO , KINOSHITA MASATO , SHIMIZU YUTAKA 
Published: August 2006

ABSTRACTThe textural degradation of threadfin‐bream meat gel accompanying the breakdown of the myosin heavy chain was caused not by a heat‐stable alkaline proteinase (HAP) but by a newly found gel degradation‐inducing factor (GIF). GIF as well as HAP was recovered in the sarcoplasmic fraction, but GIF was separated from HAP by gel filtration on Ultrogel AcA 34. This factor showed strong proteolytic activity against the myosin heavy chain at pH 7.0 in the presence of 2.5% NaCl.
Changes in California Naval Orange Juice during Commercial Debittering
Authors: KIMBALL DAN A. , NORMAN SETH I. 
Published: August 2006

ABSTRACTThe nutritional and compositional changes (via adulteration screenings) in California navel orange juice during commercial debittering using a hydrophilic absorbent were studied. Both reconstituted and freshly extracted juices were analyzed. There were significant reductions in limonin, citrus oils and pulp. Citrus oils and pulp can be replenished without violation of federal standards of identity. Increases in mineral content resulted from the use of mineral‐laden water for reconstituting concentrates before treatment and not from the use of the absorbent.
Aflatoxin‐producing Ability of Spores of Aspergillus parasiticus Exposed to Gamma Radiation
Authors: SHARWIA ARUN , PADWAL‐DESAI S.R. , NAIR P.M. 
Published: August 2006

ABSTRACTWhen compared with the unirradiated spores, gamma irradiated spores of aflatoxin‐producing fungi did not produce more aflatoxin after inoculation on autoclaved rice. The greatest amount of aflatoxin was produced by the inoculum of the colonies obtained from unirradiated spore suspension, whereas, the inoculum of colonies from irradiated spore suspension produced comparatively lower amounts of the toxin in synthetic glucose‐salt medium. The studies indicated that radiation did not increase the aflatoxin‐producing potential of the fungus.
Flavor Characteristics of Forage‐ and Grain‐Fed Beef as Influenced by Phospholipid and Fatty Acid Compositional Differences
Authors: LARICK D. K. , TURNER B. E. 
Published: August 2006

ABSTRACTNeutral lipid (NL) and phospholipid (PL) fractions and their corresponding fatty acid (FA) profiles from the L. dorsi of Angus‐Hereford heifers (n=27) were compared as a function of forage grazing (FG) and time in the feedlot after grazing (DIF) on pasture. There were no differences in total PL content or FA composition of the individual PL as influenced by initial FG. As DIF increased, there was an increase in PL concentration and significant changes in the FA composition of the total PL and several of the individual PL fractions, separated by high performance liquid chromatography. Total PL content and FA content of the individual PL were significantly correlated with differences in the flavor characteristics of ground beef which were determined by a descriptive panel.
Thermal Destruction of Listeria monocytogenes in a Meat Slurry and in Ground Beef
Authors: BOYLE D. L , SOFOS J. N. , SCHMIDT G. R. 
Published: August 2006

ABSTRACTThermal destruction of Listeria monocytogenes cells was determined in phosphate buffer, a meat slurry (20% ground beef/80% water) and in ground beef. D‐values at 60°C, 65°C and 70°C in phosphate buffer, and in the meat slurry were 0.63, 0.29 and 0.15, and 2.54, 0.75 and 0.23 min, respectively. Heating of ground beef (80% lean) in a 75°C water bath to 50°C, 60°C or 65°C required 6.2, 8.4 and 10.6 min, respectively, and resulted in 0.2‐0.9, 1.6‐3.4 and 4.4‐6.1 log reductions in L. monocytogenes cells, from the initial inoculation level of 8.08 log CFU/g. Viable cells were also detected after cold (21 days) or selective enrichment (24 hr) in eight out of nine samples of ground beef inoculated with 7.84‐8.08 log CFU/g and cooked to 70°C.
Textural and Chemical Characteristics of Recombined Precooked Beef Chuck Roasts as Influenced by Boning Time and Salt Level
Authors: MANN T.F. , REAGAN J.O. , JOHNSON LP. , LYON C.E. , MABRY J.W. , MILLER M.F. 
Published: August 2006

ABSTRACTThe effects of hot‐boning (HB) and salt level (SL) (0, 0.5, 1.0%) on recombined precooked roasts from three beef chuck recombined whole muscles were investigated using a system that employed electrical stimulation, blade tenderization, vacuum massage and the addition of phosphate. SL and muscle type (MT) significantly affected proximate composition (protein, fat and moisture). Maximum yields were obtained with hot‐boned treatments at the highest salt level. Instron measurements were affected by MT, HB and SL. Results of this study indicate that binding of large meat pieces together to form low calorie recombined, precooked roasts can be achieved.
Effect of Heating Rate on Meat Batter Stability, Texture and Gelation
Authors: BARBUT S. , MITTAL G.S. 
Published: August 2006

ABSTRACTThe effects of four heating rates (0.31, 0.51, 1.22, and 1.62°C/min) on the gelation, stability and texture of meat batters containing 2.5 and 1.25% salt were studied. In general, slower heating rates resulted in higher modulus of rigidity (G) values, and salt reduction resulted in lower G values. All the low salt treatments, except the 1.62°C/min treatment, showed a structural breakdown (above 67°C) when the scanning rigidity monitor was used. However, in the texture profile analysis (samples cooked to 50, 60 and 70°C) no structural breakdown was observed. Therefore, special care should be given to interpreting gelation profile results.
An Evaluation of Simple Methods for Following Rigor Development in Fish
Authors: KORHONEN REINO W. , LANIER TYRE C. , GIESBRECHT FRANCIS 
Published: August 2006

ABSTRACTMeasurements obtained with a simple rigorometer (muscle tension measuring device) were found to correlate well with measurements of the relative ATP/IMP content ratio (258/250 nm absorbance ratio of perchloric extracts), muscle pH, and visual measurements of stiffness in whole fish (tilapia, Areochromis aureus) during rigor development. These simple tests yielded measurements which clearly differentiated the effects of ante‐mortem stress on the rate of onset of rigor mortis and associated biochemical changes in the fish muscle.
Degradation of Oval‐Filefish Meat Gel Caused by Myofibrillar Proteinase(s)
Authors: TOYOHARA HARUHIKO , SAKATA TETSUO , YAMASHITA KAZUYUKI , KINOSHITA MASATO , SHIMIZU YUTAKA 
Published: August 2006

ABSTRACTThe textural degradation of oval‐filefish meat gel accompanying the increase of peptides and the breakdown of myosin heavy chain was caused by proteinase(s) tightly associated with myofibrils. Leupeptin and n‐butanol inhibited the proteolytic activity to some degree. The existence of an endogenous inhibitor for the proteolytic activity in the sarcoplasm was also demonstrated.
Amino Acid Hydrolysate from Crab Processing Waste
Authors: JASWAL AMRIK S. 
Published: August 2006

ABSTRACTVariables affecting acid hydrolyses were investigated for their efficacy in producing high quality amino acid hydrolysates from crab waste protein for its potential use in specialized animal feed and other food products. In a preliminary trial, 5N HCl was found to be a suitable hydrolyzing agent based on the presence of nihydrin‐positive substances. Amino acid yields from a 12 hr hydrolysis time varied from about 28–31%, increased marginally to 29–32% with 24 hr of hydrolysis, but decreased with hydrolysis time in excess of 24 hr. Depending upon hydrolysis time, approximately 42–44% of the total amino acids were essential amino acids: principally leucine, arginine, valine, and threonine. The remaining nonessential amino acid fraction was composed mainly of glutamic acid, aspartic acid and glycine.
Comparison of Vapor and Liquid Isotherms for Casein and Casein‐Sucrose Mixture
Authors: MISTRY ATUL , STEINBERG M.P. , SCHMIDT S.J. RICHARDSON 
Published: August 2006

ABSTRACTHydration by vapor sorption and liquid water addition for the effect on sorption isotherms of casein and a casein‐sucrose mixture was compared. Both isotherm data and NMR relaxation rates were obtained from the same samples. Data showed biphasic linear plots with breaks at the same water activity (aw). At a given moisture content, liquid hydration of casein showed a lower aw and a lower NMR mobility than the vapor sorbed samples. The casein‐sucrose mixture showed the opposite. As aw was increased above 0.90, casein alone showed decreasing difference between vapor and liquid hydration while the mixture showed rapidly diverging lines. These isotherm differences between vapor and liquid hydration were corroborated by NMR.
Unique Hydration Behavior of Potato Starch as Determined by Deuterium Nuclear Magnetic Resonance
Authors: YAKUBU PHILLIP I. , BAIANU ION C. , ORR PAUL H. 
Published: August 2006

ABSTRACTDeuterium Nuclear Magentic Resonance (NMR) measurements at 4.7 Tesla revealed a unique hydration behavior of potato starch that involved the presence of a tightly bound water population with anisotropic motions within the potato starch granule, even in the presence of excess, bulk water in potato starch slurries. Well‐defined powder patterns with residual deuterium quadrupole splittings of about 1 kHz were also observed at 20°C for raw potato tubers. Three other water populations, a weakly bound, a surface‐trapped, and a bulk water population, were also present up to 60% starch and were in fast exchange with each other at room temperature, resulting in a broadened, single Lorentzian 2H NMR peak. These three water populations were absent below 35% moisture content in potato starch, but not in corn starch. The unique hydration properties of potato starch might be important for novel processing methodology.
Effect of Cooking on Firmness, Trypsin Inhibitors, Lectins and Cystine/Cysteine content of Navy and Red Kidney Beans (Phaseolus vulgaris)
Authors: DHURANDHAR N.V. , CHANG K.C. 
Published: August 2006

ABSTRACTThe effect of cooking on firmness, trypsin inhibitor (TI) and lectin activities, and cystine/cysteine (Cys) of navy and red kidney beans was investigated. Beans were soaked and cooked in an open‐kettle at various temperatures and periods. Navy beans canned by two methods were used for comparisons with the open‐kettle cooked beans. The TI activity, lectin activity and Cys content decreased with increasing temperature and/or period. Under some of the cooking conditions, less than 5.5% and 0.1% of TI and lectin activities, respectively, were retained, though the firmness of beans was palatable. Canned navy beans did not have lectin activity but had less than 5% residual TI activity.
A Model for Quantitating Energy and Degree of Starch Gelatinization Based on Water, Sugar and Salt Contents
Authors: CHINACHOTI P. , STEINBERG M.P. , VILLOTA R. 
Published: August 2006

ABSTRACTA mathematical model defining the relation of moisture, sucrose and salt on the degree of starch gelatinization obtained from DSC, was developed. As moisture increased to 1.0g water, gelatinization rose to 85% and was complete at 1.5g water. Addition of 5% to 15% sucrose had no effect between 0.5 and about 0.8g water, but at higher moistures degree of gelatinization decreased with increasing sucrose. Salt showed a similar effect. The model covered 30% to 80% water, 0% to 15% sucrose, and 0% to 7.5% salt (R2=0.94). A test application of the model extended to rice and wheat starch, showed some correlation, but not conclusively.
Dietary Fiber Ingredients Obtained by Processing Brewer's Dried Grain
Authors: CHAUDHARY VINOD K. , WEBER FRANK E. 
Published: August 2006

ABSTRACTBrewer's dried grain (BDG) was ground and separated into a coarse and fine flour suitable for increasing total dietary fiber and protein content of formulated foods. Process conditions were established to obtain yields of 40% fine (protein rich) flour and 60% coarse (fiber rich) flour. These had protein contents of 39.0% and 21.5% and total dietary fiber of 35.5% and 70.0%, respectively. Both flours were free of starch and sugar and contained less than 0.1% phytic acid as a result of the brewing process.
Determination of Rheological Behavior of Tomato Concentrates Using Back Extrusion
Authors: ALVIAR MARIA SALOME B. , REID DAVID S. 
Published: August 2006

ABSTRACTThe back extrusion testing technique can be a very useful tool in assessing the rheological behavior of non‐Newtonian fluids (e.g. tomato concentrates). In this procedure, an Instron Model 1122 Universal Testing Machine (with stainless steel, solid rod attachment) was used to measure the forces developed as diluted tomato paste was back extruded in a simple piston/annular cylinder geometry. Assuming power law behavior, the force‐distance data for extrusions at different piston velocities were analyzed to yield the dimensionless flow behavior index (n) and the consistency coefficient (k) for each sample. Back extrusion measurements were performed on hot break and cold break tomato concentrates with different % total solids. For comparison, rheological measurements were also done on a set of samples with a Carri‐Med Controlled Stress Rheometer.
Glucosinolates in Rutabaga Grown in Soil Capped over Coal Fly Ash
Authors: ANDERSON J. L. , LISK D. J. , STOEWSAND G. S. 
Published: August 2006

ABSTRACTNine glucosinolates were measured by HPLC analysis in rutabaga grown on soil capped over a coal fly ash landfill or on normal clay and silt loam soil. Progoitrin (2‐hydroxybut‐3‐enyl glucosinolate) and neoglucobrassicin (1‐methoxy‐3‐indolylmethyl glucosinolate) were the most abundant glucosinolates found. Progoitrin and three other minor glucosinolates were present in the natural soil‐grown rutabaga in greater amounts than in that grown in fly‐ash soil. However, fly ash grown rutabaga contained comparatively greater levels of glucobrassicin (3‐indolylmethyl glucosinolate) and neoglucobrassicin, the major glucosinolate present.
Effect of Holding Time on the Functionality of Cowpea Paste and Quality of Akara
Authors: HUNG Y.‐C. , McWATTERS K.H. 
Published: August 2006

ABSTRACTWhipped cowpea pastes were held at room temperature (20°C) for 0, 30, 60, 120, and 240 min before preparation of akara (fried cowpea paste). Apparent viscosity of whipped paste was measured at different shear rates (0.17, 0.34, 0.85, 1.70, 3.40, 6.80, and 17.00 sec−1). At any given shear rate, paste became more viscous with increasing holding time. Akara became darker and less yellow in color as paste holding time increased. Akara made from paste held 120 min or longer had an unacceptably dense, firm texture.
Incidence of Listeria ssp. in Retail Meat Roasts
Authors: JOHNSON J. L. , DOYLE M. P. , CASSENS R. G. 
Published: August 2006

ABSTRACTInterior muscle cores from 50 beef, 50 pork, and 10 lamb roasts, purchased at retail, were assayed for Listeria ssp., which was isolated from three beef roasts and three pork roasts, but not from lamb roasts. Five isolates of serotype la Listeria monocytogenes were obtained from the roasts, together with one strain each of Listeria innocua and Listeria welshimeri. Twice, L. monocytogenes was present at 10 CFU/ g; all other isolations of Listeria spp. required enrichment (<10 CFU/ g). The presence of listeriae in cores of whole‐muscle meat roasts is probably not a result of environmental contamination, and may be due to antemortem exposure of the animal to Listeria.
Effect of Freezing of Beef on Subsequent Postmortem Aging and Shear Force
Authors: CROUSE J. D. , KOOHMARAIE M. 
Published: August 2006

ABSTRACTSeventy‐two steaks were used to determine effects of freezing postrigor muscle on aging of meat and shear force. Steaks were removed from each carcass 24 hr postmortem and aged at 2°C for 2 or 6 days; or frozen at − 30°C for 27 days, thawed 24 hr and aged 2 or 6 days at 2°C. After aging, steaks were cooked and shear force determinations made. Aging of meat reduced shear force values; however, meat aged after freezing had lower (P < 0.03) shear force values than meat aged before freezing. Meat cooked after freezing had greater (P < 0.05) cooking losses. Freezing enhances the aging process and improves shear values of meat.