bluuebunny/crossref_metadata_2025_split huggingface dataset:
Low Temperature Blanching Affects Firmness and Rehydration of Dried Cauliflower Florets
Authors: GARCIA‐REVERTER J. , BOURNE M.C. , MULET A. 
Published: August 2006

ABSTRACTCauliflower florets were blanched at 55, 60, 65, and 70°C, held without cooling for 15, 30, 45, 60, and 90 min, blanched again at 100°and then dried in a hot air dehydrater. The coefficient for the rate of rehydration (?) was calculated using a diffusion model. Rehydrated samples were divided into two equal parts, one part was boiled in water and the other was uncooked. Firmness of rehydrated samples was measured by back extrusion. Blanching cauliflower between 55°and 70°before dehydration caused a substantial increase in extrusion forces after rehydration. Cooking the rehydrated cauliflower decreased firmness of all samples. However, the degree of softening caused by cooking was proportionally less for the low temperature blanch treatments than for the controls.
Thermal Effects on in vitro Protein Quality of Red Kidney Bean (Phaseolus vulgaris L.)
Authors: WU W. , WILLIAMS W.P. , KUNKEL M.E. , ACTON J.C. , WARDLAW F.B. , HUANG Y. , GRIMES L.W. 
Published: August 2006

ABSTRACTSignificant thermal effects on in vitro protein quality of red kidney beans were observed. Beans autoclaved at 121°for 10 and 20 min, and common home‐cooked beans had improved protein quality. Uncooked beans, and those autoclaved at 128°for 20 min and at 121°for 90 min had reduced protein quality compared to canned beans and those autoclaved at 110°for 20 min and at 121°for 40 and 60 min. Amino acid scores, essential amino acid index and available lysine (%), corrected for in vitro protein digestibility gave comparable results in evaluation of protein quality. Specific lysine, methionine, cysteine and other amino acid ratios overestimated protein quality.
Cell Wall Composition of Olives
Authors: JIMÉNEZ ANA , GUILLÉN RAFAEL , FERNÁNDEZ‐BOLAÑOS JUAN , HEREDIA ANTONIA 
Published: August 2006

ABSTRACTCell walls of olives (Olea europaea L.), Hojiblanca and Manzanilla, were isolated and fractionated into polysaccharides, and compositions compared. Pectic and hemicellulosic fractions were purified by ion exchange and gel filtration chromatography, and neutral sugar and uronic acid composition determined. Differences occurred between cultivars and seasons: Manzanilla had higher pectic polysaccharides and lower xylans. Hojiblanca showed similar but lesser differences. Arabinans were the main neutral pectic polysaccharides with arabinose > 80%. Homogalacturonans and rhamnogalacturonans were > 50% of the acidic pectic fractions. Degree of esterification and molecular weights were related to extracting solvent. Xyloglucans and galactoglucomannans were neutral hemicelluloses with molecular weights ≅ 260 kD. Glucuronoarabinoxylans had higher molecular weights (up to 400 kD). Acidic xylans were important in the pulp.
Sensory Characteristics of Milk Chocolate with Lactose from Spray‐Dried Milk Powder
Authors: AGUILAR CARLOS A. , HOLLENDER RUTH , ZIEGLER GREGORY R. 
Published: August 2006

ABSTRACTDry whole‐milk powders with 0‐70% nominal lactose prepared by spray‐drying alone (containing amorphous lactose) or combined with post‐drying crystallization (containing crystalline lactose) were incorporated into milk chocolate to give 0‐50% substitution of lactose for sucrose. No significant differences occurred in sweet, bitter, and thickness of melt (P > 0.10) based on milk powder preparation method or lactose concentration. As lactose increased, hardness and onset of melt increased regardless of milk powder preparation method; but, chocolates containing crystalline lactose were softer than those containing amorphous lactose. Higher chocolate, milk and caramel flavors were perceived in milk chocolates containing crystalline lactose. Graininess of milk chocolate increased at the highest level of added lactose.
Spray Dried Soymilk Used in Reduced Fat Pork Sausage Patties
Authors: RAHARDJO R. , WILSON LA. , SEBRANEK J.G. 
Published: August 2006

ABSTRACTSpray‐dried soymilks (SDSM) prepared from standard and lipoxygenase‐null soybeans were incorporated into reduced fat pork sausage (PS). Comparisons of fat content, tenderness and consumer acceptance of SDSM PS with cooked regular (∼30% fat), lean (∼13% fat) and car‐rageenan (0.4%) formulations were made. SDSM mixtures had 50‐60% less fat and 41% lower caloric content than regular PS. Protein content and cooking yield were higher in SDSM PS than in regular PS. Texture of lean PS was improved by addition of SDSM, without alteration of flavor. No differences in PS flavor were noted between SDSMs or among formulations.
Modified Atmosphere Packaging to Maintain Direct‐Set Cottage Cheese Quality
Authors: MANIAR AMRUTA B. , MARCY JOSEPH E. , BISHOP J. RUSSELL , DUNCAN SUSAN E. 
Published: August 2006

ABSTRACTDirect‐set cottage cheese packaged in barrier containers was flushed with 100% CO2 75% CO2:25% N2, 100% N2, or air, and stored at 4°C for 28 days. Quality was assessed by sensory, microbiological, and chemical tests. No change was observed in headspace gas composition during storage. Psychrotrophic and lactic acid bacteria counts increased for air‐treated samples, but counts for cottage cheese packaged under modified atmospheres remained unchanged. Product discoloration was not observed. Acidity increased over storage life, but lactic acid did not contribute towards increased acidity. Sensory characteristics of cottage cheese packaged under modified atmospheres remained satisfactory after 28 days, with 100% CO2 best.
Structure and Cohesive Energy Density of Fats and Their Sorption by Polymer Films
Authors: ARORA A. P. , HALEK G. W. 
Published: August 2006

ABSTRACTPolypropylene and polyethylene terephthalate films were immersed in pure triglycerides or fatty acids for a range of times. They were analyzed for the amount sorbed to determine the relative importance of fat chemical configuration and cohesive energy density (CED) on sorption order and amount. Structure affected the order of sorption (palmitic > oleic > linoleic acids or triglycerides) while CED differences and the fatty components determined compatibility. The amount of the CED differences affected the relative solubilities of fatty components in the polymers. The Hildebrand equation for heat of mixing gave values for components in the same order as the experimental results had indicated.
Cholesterol Oxides in Foods of Animal Origin
Authors: PANIANGVAIT P. , KING A.J. , JONES A.D. , GERMAN B.G. 
Published: August 2006

ABSTRACTThe earliest discovery of an oxidation product of cholesterol from a natural source was reported in 1940. Additional discoveries of cholesterol oxidation products (COPS) in edible food products accelerated in the 1980s as gas chromatography and high performance liquid chromatography detection methods were improved. COPS have been found in several foods including liquid eggs and dried egg products, milk and milk products, meat and meat products, marine food products, and other processed foods. Compelling evidence demonstrates that several cholesterol oxides are cytotoxic, atherogenic, mutagenic, and carcinogenic. Therefore, the presence of COPS in foods raises questions about the safety of consumption of some products.
Sensory and Texture Quality of Dry‐Cured Ham as Affected by Endogenous Cathepsin B Activity and Muscle Composition
Authors: VIRGILI R. , PAROLARI G. , SCHIVAZAPPA C. , BORDINI C. SORESI , BORRI M. 
Published: August 2006

ABSTRACTHams were processed with standard cure adjuncts under two drying temperatures and analyzed after aging for 7 mo. Dried hams revealed that flavor and texture traits were affected by moisture and nonprotein nitrogen (NPN) content and that NPN was enhanced by greater cathepsin B activity, lower salt levels and higher temperature. Two major defects of dry‐cured ham, mushy mouthfeel and surface white film, occurred in about 15% of samples. Most of these hams had abnormal NPN values and were shown to originate from meat with high enzyme activity and low protein content. We concluded that this type of meat is prone to uncontrolled proteolysis and related undesired traits, and to be a potential hazard in dry‐cured hams cured with less salt.
Quaternary Ammonium Compounds Inhibit and Reduce the Attachment of Viable Salmonella typhimurium to Poultry Tissues
Authors: BREEN PHILIP J. , COMPADRE CESAR M. , FIFER E. KIM , SALARI HAMID , SERBUS DELLAN C. , LATTIN DANNY L. 
Published: August 2006

ABSTRACTQuaternary ammonium compounds (QAC) were studied to characterize their inhibition and reversal of S. typhimurium's strong attachment to chicken skin. An initial screening human buccal epithelial cell model and a novel, highly quantitative model using pieces of chicken skin in culture plates were used. Some QAC, particularly cetylpyridinium chlo ride (CPC), were extremely effective at both inhibiting and reversing attachment of viable S. typhinlurium to chicken skin. Pretreatment of chicken skin (room temperature, 10 min) with 0.1% CPC completely inhibited the attachment of S. typhimurium. CPC may be very beneficial in reducing S. typhimurium contamination of poultry carcasses during processing and especially in preventing cross‐contamination.
Volatile Content and Sensory Attributes of Supercritical Carbon Dioxide Extracts of Cooked Chicken Fat
Authors: TAYLOR DARRELL L. , LARICK DUANE K. 
Published: August 2006

ABSTRACTVolatile and sensory profiles were generated for extracts of cooked chicken fat obtained with supercritical carbon dioxide at 10.3 MPa, 20.7 MPa, and 31.O MPa at 40°C. Volatiles (318 total) were quantitated and 77 were identified. Concentrations of total volatiles, 7 compound classes, and 63 individual compounds were affected by treatments, generally increasing with decreasing extraction pressure. All extracts had higher concentrations than unextracted control. Total volatiles were concentrated 12‐fold. Six sensory notes differed by treatment. Chicken fat aroma and flavor intensities were greater for all extracts than control and increased as pressure decreased. Total volatiles, 5 classes, and 42 individual compounds correlated with chicken fat aroma and/or flavor.
Texture of Cheddar Cheese as Influenced by Fat Reduction
Authors: BRYANT A. , USTUNOL Z. , STEFFE J. 
Published: August 2006

ABSTRACTCheddar cheeses with five different fat levels (34, 32, 27, 21, and 13 %) were manufactured in a randomized block design experiment and replicated four times. Cheeses were ripened for 4 months at 7°C. Microstructure was studied using Scanning Electron Microscopy (SEM). Texture characteristics (adhesiveness, cohesiveness, hardness, and springiness) were determined by Texture Profile Analysis (TPA) using the Instron Universal Testing Machine and a trained sensory panel. Scanning electron micrographs showed that the open‐intricate microstructure of the cheeses was lost with a decrease in fat content. Hardness and springiness increased while adhesiveness and cohesiveness of the cheeses decreased with decreasing fat content. Texture attributes were influenced by the nature of the protein matrix that resulted due to fat removal.
Oxytetracycline, Sulfadimethoxine, and Ormetoprim Residues in Channel Catfish by HPLC
Authors: DU W.X. , MARSHALL M.R. , WHEELER W.B. , MATHEWS M. , GATLIN D. , RAWLES S.D. , XU D.‐H. , RODGERS W.A. , WEI C.I. 
Published: August 2006

ABSTRACTHPLC methods and modified extraction procedures were used to analyze residues of oxytetracycline (Terramycin, OTC) or sulfadimethoxine (SDM) and ormetoprim (OMP) in channel catfish fed OTC or Romet‐30 under controlled conditions. Mean recovery rates in fish muscle were 92.5% for OTC over concentrations of 0.05–1.0 ppm and 86.3% for OMP and 87.9% for SDM over 0.05–5.0 ppm. SDM and OMP were rapidly depleted from large catfish (about 345g) after 5 days feeding with Romet‐30 at 50–100 mg/kg body weight. By day 2 post‐treatment, no residue was detected. Residues of OTC, SDM and OMP were also detected in fingerling channel catfish (about 20.3g) after 4 and 8 wk of feeding with Romet‐30 or OTC at 12.5, 25, or 50 mg/kg body weight, but not after a 3‐wk‐withdrawal period.
Chinese Cabbage Midribs and Leaves Physical Changes as Related to Freeze‐processing
Authors: FUCHIGAMI MICHIKO , MIYAZAKI KOICHI , HYAKUMOTO NORIKO , NOMURA TAKAKO , SASAKI JUNZO 
Published: August 2006

ABSTRACTDifferences were investigated in texture, drip and pectic composition of raw or blanched Chinese cabbage midribs and leaves after conventional (F) or program freezing (PF). Softening of tissues and amount of drip were least to greatest: PF‐5°C/min < PF‐2°C/min < F‐35°C < F‐20°C, respectively. Freezing‐thawing accelerated release of pectin but the freezing rate did not affect pectin release much. Total pectin in raw midribs was less than in raw leaves. The leaves contained more low methoxyl pectin than midribs, but the high methoxyl pectin was almost the same. Cell damage in frozen‐thawed midribs and leaves by light‐and electron‐microscopy appeared extensive.
Physicochemical Properties of Rice Steeped in Hot or Warm Water
Authors: YAMAMOTO AIJIRO 
Published: August 2006

ABSTRACTProlonged steeping of rice grains in hot or warm water was examined to study the gelatinization process of rice starch. Rice treated at 75°C for 8–18 hr showed the same type “V” X‐ray diffraction pattern as that of cooked rice. Rice treated at 50–60°C for 24–72 hr showed a strengthened type “A” pattern. The gelatinization degree of the 75°C treated rice determined by the β‐amylase‐pullulanase method and Brabender amylography was as high as that of cooked rice. The value of the 50–60°C treated rice was lower than that of raw rice. The gelatinization temperature of rice varied with the two types of treatment.
Textural Characteristics of Wholewheat Pasta and Pasta Containing Non‐Starch Polysaccharides
Authors: EDWARDS N.M. , BILIADERIS C.G. , DEXTER J.E. 
Published: August 2006

ABSTRACTPasta enriched with nonstarch polysaccharides, and wholewheat pasta were assessed for cooking quality. Xanthan gum improved pasta firmness when added at 1 and 2%, without affecting moisture uptake or degree of swelling when cooked for a constant time. Dynamic rheological testing indicated development of a network structure with addition of gums which contributed to overall pasta tirmness. Food grade pea fiber, at 5 and 10%, caused moderate reduction in firmness. Wholewheat pasta was similar in firmness to pasta with 10% pea fiber, as measured by Instron. Dynamic rheometry measurements indicated a weak network in wholewheat pasta. Small strain dynamic tests were more sensitive to subtle changes in network structure than were large deformation compression tests.
Antibacterial Activity of Carvacrol, Citral, and Geraniol against Salmonella typhimurium in Culture Medium and on Fish Cubes
Authors: KIM J.M. , MARSHALL MR. , CORNELL J.A. , III J.F. PRESTON , WEI C.I. 
Published: August 2006

ABSTRACTCarvacrol, citral and geraniol showed potent antibacterial activity against Salmonella typhimurium and its rifampicin‐resistant (RifR) strain as determined in txyptic soy broth and by zone of inhibition on agar‐based medium. Carvacrol had the most potent bactericidal activity, with minimum inhibitory and bactericidal concentrations (MIC and MBC) of 250 μg/mL for both tester strains. When tested at 0.5, 1.5 and 3.0% in 1% Tween 20 for bactericidal activity against RifR‐S. typhimurium inoculated on fish cubes, carvacrol at 3.0% completely killed the inoculated bacteria, while geraniol killed most of the bacteria, and citral killed the least. Carvacrol and geranial showed potent antibacterial activity at 1.5%. Bactericidal activity became more evident as storage of fish cubes at 4°C lengthened. The comparable inhibition of these strains of Salmonella and species of Gram‐negative bacteria by carvacrol and geraniol support their application as potential antibacterial agents in food systems.
Edible Packaging Films Based on Fish Myofibrillar Proteins: Formulation and Functional Properties
Authors: CUQ BERNARD , AYMARD CHRISTIAN , CUQ JEAN‐LOUIS , GUILBERT STÉPHANE 
Published: August 2006

ABSTRACTBiopackaging materials based on fish myofibrillar proteins have been developed. The effects of protein concentration, pH, temperature and storage time before casting on the apparent viscosity of the film forming solution (FFS) were evaluated using experimental design methodology. The first objective was to determine a feasible experimental range for film‐forming. The pH and protein concentration had strong interactive effects on FFS viscosity. During FFS storage before casting, partial degradation of high molecular weight protein components led to decreased viscosity, allowing thin layer casting. In the experimental range for film‐forming, none of the conditions affected film functional properties. Standard conditions were determined at: pH 3.0, 2.0g protein/100g FFS, 25°C and 6 hr storage. The functional properties of the standard biopackaging were slightly better than those that determined for known protein‐based films, with tensile strength close to those of low density polyethylene films.
Surimi Gel Colors as Affected by Moisture Content and Physical Conditions
Authors: PARK JAE W. 
Published: August 2006

ABSTRACTColors (CIE L*, a*, and b*) of Alaska pollock (7′heragra chalcogramma) and Pacific whiting (Mecs productus) surimi gels were evaluated and related to compositional and physical conditions during preparation and measurements. Ten samples were used in each treatment. Water addition, sample size, species, cooking and test temperatures, and freeze/thaw affected lightness (L*) and yellowness (b*) values, while outside light conditions at measurement did not affect colors. Greenness (‐a*) values were less affected by all conditions.
Sodium Acetate and Bifidobacteria Increase Shelf‐Life of Refrigerated Catfish Fillets
Authors: KIM CHANG R. , HEARNSBERGER JAMES O. , VICKERY AMY P. , WHITE CHARLES H. , MARSHALL DOUGLAS L. 
Published: August 2006

ABSTRACTMicrobiological and sensory evaluations of catfish fillets treated with sodium acetate (SA) and bifidobacteria were studied at 4°C. Cultures of Bifidobacterium adolescentis, B. infantis, or B. longum (2.5% V/W) extended lag phase, but not generation time of aerobic bacteria. One‐half percent (W/W) SA increased lag phase and generation time. SA and bifidobacteria reduced counts more than either alone, extending shelf‐life by 3 days. Amount of culture (1.5–4.5%) or culture age (24–72 hr) had no effect on inhibition. Treated fillets odor and appearance resembled fresh fillets for up to 6 days, while untreated fillets were unacceptable aher 3 days. SA, either alone or combined with bifidobacteria, extended refrigerated shelf‐life of catfish fillets.
Microencapsulation of Squid Oil with Hydrophilic Macromolecules for Oxidative and Thermal Stabilization
Authors: LIN CHIH‐CHENG , LIN SHAN‐YANG , HWANG LUCY SUN 
Published: August 2006

ABSTRACTThe oxidative and thermal stabilities of unencapsulated and encapsulated squid oils were compared by polyene ratio, DSC‐FTIR and pressure DSC. Wall material containing gelatin, caseinate and maltodextrin provided optima1 protection against oxidation. Stability was improved when lecithin and Avicel were part of the wall material. The synergistic effects of lecithin with naturally occurring α‐tocopherol and the compact structures of microcapsules enhanced stability. Stability of squid oil microcapsules decreased when α‐tocopherdl was removed by alumina chromatography. Both DSC‐FTIR and pressure DSC were suitable for evaluating oxidative and thermal stability of encapsulated oil products.
Improved Calpain Assay Using Fluorescein Isothiocyanate‐Labeled Casein
Authors: LONERGAN S.M. , JOHNSON M.H. , CALKINS C.R. 
Published: August 2006

ABSTRACTA sensitive assay has been developed using a fluorescein isothiocyanate (FITC)‐labeled casein substrate. Fluorescence of TCA‐soluble FITC‐labeled peptides was measured with an excitation wavelength of 490 nm and an emission wavelength of 513 nm. Fluorometric results in a time course assay correlated highly (r=0.985) with standard calpain assay (absorbance of TCA‐soluble peptides at 278 nm) results. Fluorescence assay results correlated highly with calpain activity (r=0.997) in an activity titration assay and were substantially more sensitive than the standard method. Using FITC‐labeled casein provides a simple, sensitive assay for μ‐ and m‐calpain.
Tetrathiafulvalene‐mediated Biosensor for L‐lactate in Dairy Products
Authors: MULCHANDANI ASHOK , BASSI AMARJEET S. , NGUYEN ANDREW 
Published: August 2006

ABSTRACTA tetrathiafulvalene (TTF)‐mediated, amperometric biosensor was developed for the specific determination of L‐lactate. L‐lactate oxidase was immobilized by adsorption and retained on the surface of a carbon‐paste electrode using an electro‐polymerized film of 1,3‐phenylenediamine‐resorcinol. The response of the biosensor was maximum at pH 7.0 and 30°C. Response was linear up to 0.6 mM lactate and had a minimum detection limit of 56 PM. Response time was less than 90 sec. When stored at 4°C response was stable for > 36 days and subsequently decreased. The sensor was unresponsive after 96 days, This enzyme‐based biosensor was suitable for determining lactate concentrations in milk and yogurt.
Whey Protein Antigenicity Reduction by Fungal Proteinases and a Pepsin/Pancreatin Combination
Authors: ENA J. M. , VAN BERESTEIJN E. C. H. , ROBBEN A. J. P. M. , SCHMIDT D. G. 
Published: August 2006

ABSTRACTWhey protein components were hydrolyzed with Corolase 7092™ (peptidases from Aspergillus strains), pepsin and Corolase PP™ (a mixture of pancreatic enzymes), either individually or in combination, in trials to eliminate protein allergenicity. The hydrolysates were characterized by physico‐chemical and by immunological techniques using sera from patients allergic to milk proteins. Enzyme specificity rather than degree of hydrolysis or molecular mass distribution of hydrolysates determined the residual antigenicity of the whey proteins. Ultrafiltration was a prerequisite for obtaining hypoallergenic whey protein hydrolysates.
Stability of β‐Galactosidase from Aspergillus oryzae and Khyveromyces lactis in Dry Milk Powders
Authors: PALUMBO M.S. , SMITH P.W. , STRANGE E.D. , VAN HEKKEN D.L. , TUNICK M.H. , HOLSINGER V.H. 
Published: August 2006

ABSTRACTA milk‐based beverage powder with 2% vegetable fat and reduced levels of lactose is needed by some segments of the consumer market as well as military units. To provide such, two commercial β‐galactosidases were dry‐blended into milk powders made with coconut, cottonseed, canola or sunflower oils and stored at −20, 4, 25, and 45°C. Enzyme activity was measured monthly by reconstituting the powders and measuring freezing point depression after incubation at 32°C (optimum for P‐galactosidase from Kluyveromyces luctis) and incubation at 50°C with pH adjusted to 5.0 (for activity of Aspergillus oryzae enzyme). Both enzymes retained >95% of original activity at −20 and 4°C. Activity of K. Zuctis enzyme declined moderately at room temperature (∼23°C) and rapidly at 45°C. The A. oryrae enzyme retained 93.4% of original activity after 6 mo at 45°C.
Sensory, Microbiological and Chemical Quality of Mini‐Peeled Carrots as Affected by Edible Coating Treatment
Authors: HOWARD L.R. , DEWI T. 
Published: August 2006

ABSTRACTThe effect of three application rates of an edible cellulose‐based coating on sensory, microbiological and chemical quality of mini‐peeled carrots was studied during storage at 2°C. Carrots treated with edible coating had reduced levels of white surface discoloration, and higher sensory scores for orange color intensity, fresh carrot aroma, fresh carrot flavor, and overall acceptability than non‐coated carrots. Edible coating treatment did not affect levels of total aerobic microorganisms, yeast, mold or lactobacilli. Oxygen, carbon dioxide and ethanol levels in packages, and sugar and soluble phenolic content of mini‐peeled carrots were not affected by coating treatment. An edible coating application rate of 0.23–0.49 L/min protected against surface discoloration and retained quality during storage at 2°C.