bluuebunny/crossref_metadata_2025_split huggingface dataset:
HPLC Determination of Carotenoids in Fruits and Vegetables in the United States
Authors: BUREAU JANICE L. , BUSHWAY RODNEY J. 
Published: August 2006

ABSTRACTA study was conducted to determine alpha‐ and beta‐carotene and beta‐cryptoxanthin in twenty‐two fruits and vegetables. Foods were obtained from wholesale distributors from five locations throughout the United States (Los Angeles, Dallas, Chicago, Miami, and Boston) three times during a year (November, March, and July). Mean vitamin A activity in retinol equivalents (RE) of each food along with average values for the individual carotenoids (μg/100g) are given. beta‐Carotene was the most prevalent carotenoid. Carrots, beet greens, spinach, swiss chard and sweet potatoes had the most vitamin A activity. Analysis of variance indicated that there were no significant differences among either locations or time of analysis. A comparison was made between the new values and the ones listed in USDA Handbook No. 8 and revised Handbook No. 8–9. There were differences between the old and new values in 14 of the 22 fruits and vegetables analyzed.
Relationship Between Degree of Pectin Methylation and Tissue Firmness of Cucumber Pickles
Authors: HUDSON J. M. , BUESCHER R. W. 
Published: August 2006

ABSTRACTThe relationship between pectin methylation and tissue firmness was examined in cucumber pickles exposed to pre‐brining and brining treatments. Tissue treated with CaCl2 prior to or during brining, blanched before brining or held at 2°C during brine storage resisted softening. Although all treatments reduced the degree of esterification (DE) of pectic substances, less demethylation occurred in treatments that protected against softening. Join point regression analysis of the data indicated that maximum firmness of mesocarp tissue was attained when the DE of pectins was 12.3 ± 1.2 or greater. Firmness declined concomitantly when the DE declined below 12.3 ± 1.2. Methods that protect against excessive demethylation of pectins appear to be important in retarding softening of cucumber pickle tissue during storage in brine.
Effects of Simulated Retail Display and Overnight Storage Treatments on Quality Maintenance in Fresh Broccoli
Authors: PERRIN PETER W. , GAVE M. M. 
Published: August 2006

ABSTRACTThe quality of fresh broccoli during simulated retail display was evaluated using contact (ice) and air cooling separately and in combination. Chlorophyll and ascorbic acid were best maintained with air cooling, while weight was best maintained with ice cooling alone. In air‐cooled display units, ice placed both on top of and beneath broccoli heads resulted in more rapid loss of chlorophyll and ascorbic acid than did bottom‐icing alone. Bottom‐iced broccoli in air‐cooled units kept best overnight if left in place and covered with wet burlap. Removal to a 4°C walk‐in cooler each night resulted in good color retention and marketability but weight loss after 4 days was significantly higher.
Effect of Different Storage and Cooking Methods on Some Biochemical, Nutritional and Sensory Characteristics of Cowpea (Vigna unguiculataL. Walp)
Authors: ONAYEMI O. , OSIBOGUN O. A. , O. OBEMBE 
Published: August 2006

ABSTRACTCowpeas stored in a hermetic container, jute bag and nitrogen atmosphere at ambient (temperature 21–3°C, relative humidity 72–86%) for 6 months were evaluated for changes in proximate composition, nutritional and sensory qualities when cooked by different methods. Nitrogen storage effectively preserved the chemical composition of the cowpeas and maintained grain with better cooking characteristics than cowpeas stored in other systems. Cooking methods and the storage conditions influenced the cooking time and significantly affected the thiamine loss, rate of proteolysis, in‐vitro protein digestibility and sensory qualities of the cowpeas. Cooking the stored unsoaked cowpeas with local rock salt to reduce cooking time had a deleterious effect on both the nutritional and sensory qualities of cowpeas.
Rheology of Apple Sauce: Effect of Apple Cultivar, Firmness, and Processing Parameters
Authors: RAO M. A. , COOLEY H. J. , NOGUEIRA J. N. , McLELLAN M. R. 
Published: August 2006

ABSTRACTShear rate‐shear stress data of 54 samples of apple sauce and their serums were determined, and power law parameters were derived for the data. The samples were from two apple cultivars (Rome Beauty and Rhode Island Greening) that were stored to three firmness values and processed utilizing three finisher screen sizes and speeds. Serum samples were mildly non‐Newtonian, while the sauce samples were highly non‐Newtonian fluids. Analysis of variance showed that apple cultivar, apple firmness and finisher screen opening accounted for a large variation in sauce consistency, while regression analysis showed that pulp content was important for the magnitude of the sauce consistency.
Chlorine Dioxide Inactivation of Bacillus and Clostridium Spores
Authors: FOEGEDING P. M. , HEMSTAPAT V. , GIESBRECHT F. G. 
Published: August 2006

ABSTRACT Bacillus cereus T and F4810/72, B. stearothermophilus ATCC 1518, and Clostridium perfringens NCTC 8798 spore inactivation by 20, 50, and 80 mg chlorine dioxide (ClO2)/L at three pH values (4.5, 6.5, 8.5) were evaluated. ClO2 concentration, species and sporulation medium significantly (p < 0.001) affect spore sensitivity. B. cereus T sporulated in Modified G medium and B. stearothermophilus ATCC 1518 are similarly ClO2 sensitive, and each is significantly more sensitive than Fortified Nutrient Agar‐sporulated B. cereus T and F4810/72. The Bacillus spore populations are more ClO2 sensitive than C. perfringens spore populations. Treatment pH affects C. perfringens but not Bacillus inactivation. Spores lacking intact coats are significantly more ClO2 sensitive than the strains with coats intact.
Simultaneous Quantitative Determination of Manganese, Iron, Copper and Zinc by Atomic Absorption Spectroscopy in Tropical Cereals, Fruit and Legume Materials
Authors: BENZO Z. , SCHORIN H. , VELOSA M. 
Published: August 2006

ABSTRACTA method for the simultaneous quantitative determination of manganese, iron, copper and zinc in rice, corn, cassava, black beans, lettuce, mango, papaya, pineapple, medlar, bananas and melon by atomic absorption spectroscopy was developed by using a mixture of concentrated nitric acid‐sulphuric acid (2:1 v/v) and by adding hydrogen peroxide for sample digestion. The precision varied between 1–10%. The accuracy was ascertained by analyzing five biological standard reference materials from the National Bureau of Standards (NBS, Washington, ‐DC. 20234 USA) and no significant difference could be established between the certified values and those present in this study. Additionally, the results obtained by the presented method were compared with those obtained by X‐ray fluorescence spectrometry in a different laboratory.
Effect of Treatment, Ice Storage and Freezing on Residual Sulfite in Shrimp
Authors: FINNE GUNNAR , WAGNER TOM , DeWITT BERNARD , MARTIN ROY 
Published: August 2006

ABSTRACTWhen fresh shell‐on tails of penaeid shrimp were treated with sodium bisulfite according to current good manufacturing practices, residual sulfite (SO2) on the edible portion varied from a high of 92.7 to a low of 60.9 ppm with an average of 80.2 ppm. During freezing and a short period of frozen storage, there was an average loss of 17% in residual sulfite. For shrimp held on ice storage, on the other hand, there was a rapid decrease in residual sulfite to below 10 ppm after six days of storage. The residual levels found on treated shrimp were consistent with action levels set by USFDA for shrimp treated according to good manufacturing practices.
Effects of Experimental Cooking on the Yield and Proximate Composition of Three Selected Legumes
Authors: KHALIL JEHANGIR K. , SAWAYA WAJIH N. , AL‐MOHAMMAD HUSSEIN M. 
Published: August 2006

ABSTRACTDry mature seeds of field pea (Pisum arvense), moth bean (Vigna aconitifolia) and pigeon pea (Cajanus cajan) were investigated for their chemical and cooking characteristics. The crude protein (N × 6.25) content was 24.5% for field pea (8.5% moisture basis), 22.7% for moth beans (10% moisture basis) and 21.3% for pigeon pea (10% moisture basis). Ratios of cooked weight/dry weight after cooking the whole and dehulled seeds were 2.14 and 2.18, 2.20 and 2.30, and 2.43 and 2.51 for the field pea, moth bean and pigeon pea, respectively. Dehulling increased the protein, fat and energy contents but decreased the ash and fiber contents as well as cooking times. On cooking, the true retentions of proximate principles were good.
Protein Nutritive Value of Hinoat and Scott Oat Cultivars and Concentrates
Authors: GOULET G. , AMIOT J. , LAVERGNE D. , BURROWS V.D. , BRISSON G.J. 
Published: August 2006

ABSTRACTProtein sources studied were oat groats, oat crude protein extracted at pH 9.5 (PE) and oat protein concentrate obtained by isoelectric precipitation (PC) of the alkaline extract. PER of Scott proteins was higher than that of corresponding Hinoat proteins: 2.31 ± 0.17 vs 2.15 ± 0.12 for groats, 2.08 ± 0.13 vs 1.93 ± 0.11 for PE and 2.11 ± 0.12 vs 1.97 ± 0.06 for PC. However, for both cultivars, PERs of PC and PE were lower than PER for groats. There was no difference between NPR of Scott and Hinoat for the same protein fractions. Apparent digestibility coefficient (ADC) of Scott proteins were lower than the corresponding Hinoat proteins, and for both cultivars protein ADCs were in the following order: PC > PE > groats.
Consumer Acceptance of Vacuum Packaged Ground Beef as Influenced by Product Color and Educational Materials
Authors: LYNCH N. M. , KASTNER C. L. , KROPF D. H. 
Published: August 2006

ABSTRACTQuestionnaires were completed by 1750 grocery store shoppers to determine the effect of product color and educational materials on purchase intent for vacuum packaged (VP) ground beef. Consumers (74%) indicated that color was important in their product purchase intent decision. Half the consumers received product information (informed). Informed consumers were more likely (P<0.0001) to indicate a positive purchase intent for VP ground beef than uninformed consumers. Informed consumers were as likely to purchase the purplered VP product as the bright cherry red product they are accustomed to purchasing. It appears possible to effectively educate the consumer to accept the purple‐red color of VP ground beef.
Effect of Heat Treatment on Meat Enhancement of Dietary Iron Bioavailability of Meat/Ferrous Sulfate and Meat/Hemoglobin Mixtures Fed to Anemic Rats
Authors: JANSUITTIVECHAKUL O. , MAHONEY A. W. , CORNFORTH D. P. , HENDRICKS D. G. , SISSON D. V. 
Published: August 2006

ABSTRACTThe effect of autoclaving on meat enhancement of dietary iron bioavailability was studied. Meat was mixed with FeSO4 or hemoglobin to obtain ratios of iron from meat to iron from FeSO4 or hemoglobin of 100:0, 75:25, 50:50, 25:75, and 0:100. One‐half of each mixture (except meat:FeSO4 mixture 0:100) was autoclaved for 90 min at 15 psi. The meat mixtures were lyophilized and formulated into diets to provide approximately 35 mg Fe/kg. Hemoglobin regeneration efficiency (HRE) was determined as the percent iron gained as hemoglobin relative to the iron consumed. Heat increased the HREs of meat/hemoglobin mixtures and of hemoglobin. Heat did not affect the HRE of meat or meat/ferrous sulfate mixtures. Meat did not significantly enhance the bioavailability of total dietary iron.
Efficacy of Ozone as a Disinfectant for Poultry Carcasses and Chill Water
Authors: SHELDON B. W. , BROWN A. L. 
Published: August 2006

ABSTRACTThe effects of ozone on the quality of poultry chiller water and broiler carcasses were evaluated in a pilot plant size water recirculating poultry chiller. The microbial counts of ozone treated carcasses stored at 4.4°C were consistently lower than carcasses chilled under nonozonated conditions. Greater than 99% of all microorganisms washed from the carcasses were destroyed by the residual ozone in addition to significant reductions of one third in the chemical oxygen demand (COD) and a significant increase in light transmission (500 nm) of the treated process water. No significant carcass skin color losses, lipid oxidation, or off flavors resulted from ozone contact.
New Approach to Improve the Quality of Minced Fish Products from Freeze‐Thawed Cod and Mackerel
Authors: JIANG SHANN‐TZONG , LAN C. C. , TSAO CHING‐YU 
Published: August 2006

ABSTRACTTo improve the quality of minced fish products, various reductants, e.g. mercaptoethanol, cysteine, tannic acid, sodium bisulfite, and ascorbic acid were used in surimi process. It was found that 0.08–0.10% mercaptoethanol, cysteine, and sodium bisulfite were the most effective in recovering the reactive ‐SH group, and increasing the actomyosin extractability and quality of kamaboko from frozen cod and mackerel. The addition of reducing agents during surimi processing recovered the reactive SH group and subsequently increased the gelation of freeze‐thawed fish meat. This suggests that the formation of disulfide bond is of importance in gelation of minced fish products. The addition of oxidants during processing into final product from the surimi with reducing agents made the gel‐strength of product higher than that of samples without oxidants. This proves the importance of disulfide bond in gelation of minced fish products.
Texture and Microstructure of Heat‐Formed Egg White Gels
Authors: WOODWARD S. A. , COTTERILL O. J. 
Published: August 2006

ABSTRACTEgg white gels were formed by heating liquid egg white at various pH, protein, and NaCl levels at different temperatures and times of heating. Hardness, cohesiveness, and springiness of gels were measured. Serum was expressed from gels and evaluated by polyacrylamide gel electrophoresis. Selected samples were prepared for scanning electron microscopy. Gel hardness rose with increasing temperature, time, pH, and protein level, and decreased with added salt. Cohesiveness and springiness increased with time and temperature of heating. Expressed serum decreased as pH, time, temperature, and protein level were increased. Gels at pH 5 and 6 had a coarse, aggregated structure. At pH 9 protein strands and globules were arranged in a uniform matrix. Salt prompted aggregation of gels.
Effect of Elevated CO2 Growth Conditions on the Nutritive Composition and Acceptability of Baked Sweet Potatoes
Authors: LU JOHN Y. , BISWAS P. K. , PACE R. D. 
Published: August 2006

ABSTRACT‘Georgia‐Jet’ sweet potatoes were grown at CO2 concentrations of 354, 431, 506, and 659 ppm for 90 days. Elevated CO2 concentrations decreased protein, total carotenoids and insoluble dietary fiber. An increase in dry matter and a reddish‐orange color was observed at 506 and 659 ppm CO2 concentrations. Sensory evaluation scores for flavor and moistness indicated that sweet potatoes grown under high CO2 concentrations were acceptable and not different from the control.
Controlled Alpha Amylase Process for Improved Sweet Potato Puree
Authors: SZYPERSKI R. J. , HAMANN D. D. , WALTER W. M. 
Published: August 2006

ABSTRACTA process using a commercial alpha amylase was developed for producing consistent sweet potato puree independent of age or seasonal variations in the raw roots. The process includes thermal gelatinization of the puree starch, enzyme hydrolysis of a portion of the puree, and subsequent blending of the enzyme‐treated portion with the untreated portion. Alcohol insoluble solids decreased as the percentage of enzyme‐treated puree in the mixture was increased. Chemical and rheological differences comparing purees made from fresh and stored roots became insignificant when the proportion of enzyme‐treated puree was greater than 75%. Sensory texture differences were insignificant if the proportion was greater than 50%.
Equilibration of Solutes in Nonfermenting, Brined Pickling Cucumbers
Authors: POTTS E. A. , FLEMING H. P. , McFEETERS R. F. , GUINNUP D. E. 
Published: August 2006

ABSTRACTThe equilibration of solutes between whole cucumbers and the brine in which they were held was found to be consistent with a diffusion‐controlled first‐order rate process. First‐order rate coefficients for attainment of equilibrium (KD) for sugar and malic acid (initially in cucumbers) and NaCl and lactic, tartaric, acetic and formic acids (initially in brine) varied up to threefold among four cucumber lots. However, the ratios of KD values among solutes were not significantly different (P>0.05). KD values increased as cucumber size decreased. Peeling increased KD values 3.7‐ to 11.1‐fold. Temperature dependency was greater for solute movement out of [apparent activation energies (Ea) of 6.5 and 6.3 kcal/mole for malic acid and sugar] than into (apparent Ea of 4.5 and 4.2 kcal/mole for NaCl and lactic acid) cucumbers. The equilibration‐prediction model used may be helpful in studying rate limiting factors in the fermentation of brined vegetables and in other food preservation processes where solute movement is important.
Heat‐Sensitization of Salmonella by Polyphosphates
Authors: SEWARD R. A. , LIN C. F. , MELACHOURIS N. 
Published: August 2006

ABSTRACTHeat‐induced injury of salmonellae in peptone diluent or complex laboratory media was enhanced by polyphosphates, particularly sodium tripolyphosphate. Heat‐sensitization was more pronounced with increasing heating time, temperature, or pH, and decreasing inoculum concentration. The heat sensitizing effects of polyphosphates were dependent upon the composition of the heating medium and the species of Salmonella.
ATP Screening Method for Presumptive Detection of Microbiologically Contaminated Carbonated Beverages
Authors: LITTEL K. J. , ROCCO K. A. LA 
Published: August 2006

ABSTRACTA rapid adenosine triphosphate (ATP) screening method utilizing a vacuum‐filtration procedure was developed for the presumptive detection of yeast and mold contamination in carbonated beverages. First, a baseline of ATP content was established by examining 240 retail cola samples that did not contain detectable microorganisms. Then an additional 182 retail samples were assayed for ATP and Colony Forming Units (CFU). Of these, less than 3% were presumptive‐positive by the ATP method. All 182 samples were microbiologically negative for yeast. When 140 cola samples were spiked with various yeast types, more than 89% of samples were correctly identified as presumptive‐positive at an arbitrary product specification level of 5 CFU/mL.
Computer‐Based Retort Control Logic for On‐Line Correction of Process Deviations
Authors: DATTA A. K. , TEIXEIRA A. A. , MANSON J. E. 
Published: August 2006

ABSTRACTA control logic algorithm is described for use with computer‐based control systems on batch retort operations in the thermal processing of canned foods. The system is capable of automatically adjusting process time during the cook cycle to compensate precisely for any unexpected deviation in retort temperature. It takes into account the cooling lethality contributed with conduction‐heating foods, and does not rely on any test cans for monitoring product center temperature. Performance is demonstrated by computer‐generated plots showing actual retort temperature history along with calculated center temperature and accumulated process lethality; and results are compared with other methods.
Comparison of Some One‐, Two‐ And Three‐Component Systems for Similarity To Meat Flavor Using Surface Response Methodology
Authors: FOOLADI M. H. , PEARSON A. M. , MAGEE W. T. , GRAY J. I. 
Published: August 2006

ABSTRACTThe contribution of some compounds previously identified in the flavor volatiles from cooked beef was estimated by surface response methodology. In most cases, predicted maximum scores for mixtures were higher than scores predicted for single compounds tested alone. Synergistic and/or synosmic effects were often indicated since mixtures frequently gave much higher scores. Predicted scores for four out of eight compounds tested were not significantly different from actual mean scores. This indicated the usefulness of the method for predicting optimal combinations of meat flavor components. The best three‐component mixture consisted of 2,5‐dimethylpyrazine, furfural, and 1‐butanol, which gave a score of 7.54, moderately resembling meat aroma.
Elemental Analysis of Fruit and Vegetables from Tonga
Authors: MONRO J. A. , HOLLOWAY W. D. , LEE J. 
Published: August 2006

ABSTRACTTwelve foods from islands in the South Pacific Kingdom of Tonga were analyzed for eleven elements by plasma emission spectrometry. The foods were green banana, ripe banana, breadfruit, cassava, coconut, mango, pawpaw, plantain, sweet potato, the taros Talo Fatuna and Talo Tonga, and Pacific yam. The elements determined were Ca, K, Mg, P, S, B, Cu, Fe, Mn, Na and Zn. There were large differences between foods in their content of Ca, Cu, Fe, Mn and Na.
Volumetric Variations in Sucrose Solutions and Equations That Can Be Used to Replace Specific Gravity Tables
Authors: KIMBALL D. A. 
Published: August 2006

ABSTRACTVolumetric variations of sucrose molecules in aqueous solutions (relative to its crystaline) form were calculated from recently corrected sucrose specific gravity tables. This revealed an initial expansion when going from the crystaline to the solution state up to approximately 22°Brix, where expansion began to decrease, until 66°Brix, beyond which the molecular volumes in the crystaline form exceeded those in the solution phase. From the new tables, regression equations were derived using a multicurve fitting program for the density, weight/gallon, and pounds sucrose/gallon. These equations, which were shown to be capable of replacing the tables, would be of value in computer programming for industrial applications.
Effect of Temperature on Firmness of Thermally Processed Fruits and Vegetables
Authors: BOURNE M. C. , COMSTOCK S. H. 
Published: August 2006

ABSTRACTThe firmness of many commercially canned fruits and vegetables was measured by puncture, extrusion and Texture Press over the temperature range3–48°C. The firmness almost always decreased with increasing temperature and the firmness‐temperature plots were rectilinear. The firmness‐temperature coefficient (FT) is defined as the percent change in firmness per degree temperature increase. It ranged from close to zero to about ‐1.0% for most of the samples tested. The temperature should be kept within narrow limits when making firmness measurements on thermally processed fruits and vegetables, otherwise significant errors can be introduced.
High Fructose Corn Syrup Replacement for Sucrose in Shortened Cakes
Authors: McCULLOUGH M. A. P. , JOHNSON J. M. , PHILLIPS J. A. 
Published: August 2006

ABSTRACTCakes were prepared with high fructose corn syrup (HFCS) at 0, 50, and 75% replacement for sucrose to study the quality of cakes prepared with HFCS. Objective measurements showed that cakes prepared with HFCS were lower in volume, darker in crust and crumb color and no different in moisture content when compared with sucrose cakes. The taste panel found the sensory evaluation of the HFCS more moist and no different in crumb color. The 75% HFCS cakes were rated sweeter than the sucrose or the 50% HFCS. The sucrose cake was rated highest for overall acceptability but the sensory differences were slight.
Influence of Electrical Stimulation, Cooling Rates and Aging on the Shear Force Values of Chilled Lamb
Authors: SHORTHOSE W. R. , POWELL V. H. , HARRIS P. V. 
Published: August 2006

ABSTRACTAn investigation using high voltage (800 VRMS, 1140 V peak at 14.3 Hz) electrical stimulation (ES) showed that lambs should be stimulated within 30 min of slaughter for 60–120 sec for maximum effect on Warner‐Bratzler shear force values. Shear force values of lamb muscles chilled at different rates were significantly (P<0.001) reduced by ES, compared with nonstimulated controls. However, aging at temperatures between 0° and 9°C, for only 2–3 days, educed shear force values of nonstimulated lamb subjected to moderate chilling rates to those of ES samples at 1 day postmortem. Increasing aging temperature significantly (P<0.001) increased aging rate but duration of aging had the greater effect.