bluuebunny/crossref_metadata_2025_split huggingface dataset:
Absorbability of Calcium From Common Beans
Authors: WEAVER C.M. , HEANEY R.P. , PROULX W.R. , HINDERS SM. , PACKARD P.T. 
Published: August 2006

ABSTRACTAbsorption of calcium from white, red, and pinto beans, labeled with 45Ca, was measured in 24 women in a three‐way randomized design using a calcium load of 72 mg and milk as the referent. Fractional absorption for the three beans averaged 0.219 ± 0.047 and did not differ by type. Milk calcium absorption at the same load was more than two times higher, 0.451 ± 0.088 (P < 0.001). Oxalate content averaged 0.34%, and phytate averaged 1.7%, a stoichiometric excess relative to calcium. To evaluate the relation of phytate to reduced absorbability, labeled pinto beans were pre‐treated with phytase and fed to 10 subjects. Fractional absorption rose, averaging 0.318 ± 0.071, (P <0.01 vs. untreated beans), but was significantly below that of milk. The difference was partly accounted for by phytate, with the remainder probably due to relatively high oxalate.
Low‐dose Gamma Irradiation and Refrigerated FStorage in vacua Affect Microbial Flora of Fresh Pork
Authors: THAYER D. W. , BOYD G. , JENKINS R. K. 
Published: August 2006

ABSTRACTVacuum‐packaged ground fresh pork samples absorbed gamma radiation doses of 0. 0.57. 1.91. 3.76. 5.52. or 7.25 kGv at 2°C. Samolcs were analyzed after 1, 7, 14, 21, 28,‘or 35 days itorage at 2°C’for presence and number of aerobic and anaerobic mesophiles and endospore formers, and aerobic psychrotrophs. Conventional plate counts did not detect surviving microflora in any sample that received an absorbed dose of 1.91 kGy or higher, even after refrigerated storage for up to 35 days. The microflora in the control were predominantly Gram‐positive for the first 21 days; however, Serratia predominated at 28 and 35 days. Staphylococcus, Micrococcus, and yeast species predominated in samples that received 0.57 kGy.
Porcine Aminopeptidase Activity as Affected by Curing Agents
Authors: TOLDRÁ FIDEL , CERVERÓ M‐CARMEN , PART CAROLINA 
Published: August 2006

ABSTRACTThe effect of common curing agents (salt, nitrate, nitrite, ascorbic acid and glucose) on porcine muscle leucyl, arginyl, alanyl, pyroglu‐tamyl and tyrosyl hydrolyzing activities was studied. Salt, ascorbate and nitrite had inhibitory effects on most enzyme activities. All activities decreased as salt increased (to 1.25 M) and/or water activity decreased (from 1.00 to 0.81). Nitrite inhibited only alanyl, pyroglu‐tamyl and tyrosyl hydrolyzing activities. An in‐vitro study using model conditions of three stages of dry‐curing of ham, revealed that leucyl hydrolyzing activity may be important through the complete process. Other enzymes may also be involved in later stages of curing but are less important.
Edible Meat Casing from Reconstruction of Collagen‐Elastin Matrix
Authors: TAKAHASHI KOJI , HATTORI MAKOTO 
Published: August 2006

ABSTRACTPepsin‐solubilized clastin (PSE) was prepared from insoluble elastin (IE) preparation by digesting it with pepsin [IE:pepsin, 100:1(w/w)] at 25°C for 5–30 hr prior to dialyzing against water and lyophilizing. PSE showed amino acid compositions similar to that of IE and relative molecular weight (Mr) of 6–640 × 103. PSE accelerated the matrix reconstruction of pepsin‐solubilized collagen (PSC) and reduced the rcdissolution of the PSC matrix under several solvent conditions. PSE clcvatcd the matrix thermal dcnaturation temperature from about 50°C to 55°C, leading to decreased breaking strength and reduced elongation of the PSC film, as compared with the control.
Anhydrous Milk Fat Fractionation with Continuous Countercurrent Supercritical Carbon Dioxide
Authors: BHASKAR A.R. , RIZVI S.S.H. , SHERBON J.W. 
Published: August 2006

ABSTRACTA continuous pilot‐scale supercritical carbon dioxide system was designed and built for separation and fractionation up to 400 g/hr of anhydrous milk fat. This fat was separated into five fractions (S1‐S5) in the pressure range 24.1–3.4 MPa at 40–75°C. The solvent/feed ratio was 62 with extraction yield 78 wt%. The short‐chain (C4‐C8) and medium‐chain (C10‐C12) fatty acids increased from S1S5. The long‐chain and unsaturated fatty acids (C14‐C18) decreased gradually from S1‐S5. The triglycerides followed the same trend as fatty acids. Cholestrol content decreased by 51% and β‐carotene concentration increased by 145% in the raffinate (S1).
Soluble and Lipid‐Bound Calcium and Zinc During Processing of Infant Milk Formulas
Authors: MICHEL I. , LAVIGNE C. , DESROSIERS T. 
Published: August 2006

ABSTRACTSamples were withdrawn during the manufacture of infant formulas to determine steps which may affect soluble and lipid‐bound Ca and Zn, which were estimated after centrifugal separation of in vitro digested samples. Pasteurization did not significantly reduce solubility of Ca and Zn. Blends forewarmed at low temperature contained a smaller proportion of soluble Ca than skim milk, but Zn was not affected. Forewarming at high temperature reduced solubility of Ca. The solubility of Ca and Zn was lower in sterilized and spray‐dried formulas than in blends forewarmed at low temperature. Though initial Ca and Zn levels were greater in infant formulas than in human milk, percentages of soluble Ca and Zn were not higher.
Optimizing Processing Conditions for Chemical Peeling of Potatoes using Response Surface Methodology
Authors: GARROTE RAÚL L. , COUTAZ VÍTOR R. , LUNA JULIO A. , SILVA ENRIQUE R. , BERTONE RICARDO A. 
Published: August 2006

ABSTRACTUsing Response Surface Methodology the effects of NaOH concentration (4–20%), process temperature (55–95°C) and time (1–7 min) was determined on the yield, peeling quality, unpeeled skin and total usage of NaOH. Also evaluated were titratable NaOH in the potato tissue, NaOH penetration and “heat ring” depths during one stage chemical peeling of potatoes (Huincul variety). The best peeling quality, maximum yield and minimum total usage of NaOH was obtained for the following ranges: concentration, 11–13%, time 5–5.70 min and temperature, 90–95°C. The maximum temperature for which the “heat ring” and NaOH penetration depths were equal was 72°C where, at 20% NaOH and 7 min, peeling quality was very good and “heat ring” was absent.
Diffusion in Heated Potato Tissues
Authors: GEKAS VASSILIS , ÖSTE RICKARD , LAMBERG INGRID 
Published: August 2006

ABSTRACTData to optimize nutrient retention during processing of potatoes were obtained by measuring loss of solutes (glucose, fructose, citric acid, potassium, calcium and magnesium) by diffusion into blanch water. Apparent diffusivities were calculated based on Fickian diffusion. Magnesium and calcium did not follow the Fickian approach with the same accuracy as the others. A hindrance factor (K), the ratio of apparent diffusivity in potato to a published value was used. The hindrance factor was calculated at reference temperature 25°C to separate preheating effects from the direct effect of temperature on diffusion coefficients. A mathematical model for K(T,t) was fitted to experimental data for each solute. All solutes showed a sharp decrease of hindrance factor in the region 50–60°C. These models showed, however, that heating of potato affected diffusivities of the solutes to different degrees. Ions had a limit solution retention in the tissue higher than glucose, fructose or citric acid.
Oil Absorption and Sensory Properties of a Snack Food from Chickpea Genotypes
Authors: SINGH U. , SEETHA R. 
Published: August 2006

ABSTRACTAmong the commonly consumed grain legumes the score on general acceptability of a snack food (seviya) was the highest for that from chickpea (Cicer arietinum L.) followed by lentil, pigeonpea and green gram, whereas the oil absorption by the product was highest for lentil followed by black gram, chickpea, and green gram. Different methods of dehulling did not cause any notable effects on oil absorption of chickpea seviya. The flour particle size, starch, and protein contents significantly influenced oil absorption of seviya. The oil absorption of the product differed significantly among genotypes, but clear cut differences were not found between desi and kabuli groups of chickpea genotypes.
Substrate Specificity of Mackerel Flesh Lipopolygenase
Authors: HARRIS PETER , TALL JANICE 
Published: August 2006

ABSTRACTA lipoxygenase enzyme was found in mackerel flesh which oxidized linoleic and docosahexaenoic acids more efficiently than eicosapentaenoic or linolenic acids. Activity was inhibited by esculetin and was destroyed by boiling; 40% of activity was lost after incubation at 50°C for 10 min, and 80% after incubation at 60°C. Ultrafiltration of the crude enzyme extract with a molecular weight cut off of 10 KD showed the activity came predominantly from the higher molecular weight fraction. Results support the hypothesis that there are several different lipoxygenases located in different fish tissues.
Copper Chelation Assay For Histamine in Tuna
Authors: BATEMAN R.C. , ELDRIGE D.B. , WADE S. , McCOY‐MESSER J. , JESTER E.L.E. , MOWDY D.E. 
Published: August 2006

ABSTRACTA reported copper chelation method for histamine determination was modified for use in decomposing yellowfin tuna steaks. The assay consisted of histamine extraction with hot methanol, purification by rapid cation exchange chromatography, and addition of copper and a dye to the purified sample to form an easily visualized red complex with the histamine. This method detected histamine in the low mg% range in yellowfin tuna steaks with an accuracy comparable to the standard fluorometric histamine assay. It is an alternative to the standard assay when a visual test is desirable or a fluorometer is not available.
Gelation of Surimi by High Hydrostatic Pressure
Authors: CHUNG Y.C. , GEBREHIWOT A. , FARKAS D.F. , MORRISSEY M.T. 
Published: August 2006

ABSTRACTThe effects of high hydrostatic pressure (HHP) on gel strength of Pacific whiting and Alaska pollock surimi were determined by torsion. Pacific whiting gels were made with and without 1% beef plasma protein (BPP) as protease inhibitor. HHP treated whiting (1% BPP added) and pollock gels showed greatly increased strain values at all pressure/temperature combinations compared with heat‐set controls. Stress values for the same samples were variable depending on treatment and species. A three‐fold increase in strain and stress was found for HHP treated whiting gels made without inhibitor.
Reverse‐Phase HPLC Analysis of Reference Cheddar Cheese Samples for Assessing Accelerated Cheese Ripening
Authors: FURTULA V. , NAKAI S. , AMANTEA G.F. , LALEYE L. 
Published: August 2006

ABSTRACTApplying water extracts from Cheddar cheese to an octadecyl vinyl alcohol copolymer column using a reliable auto‐sampling system provided highly repeatable HPLC patterns. Two batches of standard samples of mild, medium, sharp, and extra‐sharp and one batch of abused samples (rapidly aged under abnormal conditions) were analyzed. Principal component similarity (PCS) analysis indicated similar shifts of plots due to aging of the standard batches, while the plot for the abused batch deviated from the pathway of normal aging. PCS may be useful for analysis of accelerated ripening effects as well as finding unusual samples during quality control.
Proteose Peptones and Physical Factors Affect Foaming Properties of Whey Protein Isolate
Authors: ZHU HAIMING , DAMODARAN SRINIVASAN 
Published: August 2006

ABSTRACTEffects of peptides and nonprotein components of whey on whey protein isolate (WPI) were studied using a differential pressure method. Decay of WPI foam followed biphasic first‐order kinetics, but was affected by solution conditions. WPI foam stability exhibited two pH optima (5.0 and 8.5). Addition of 0.02–0.15M NaCl progressively decreased foaming capacity and foam stability. Addition of 0.01–0.2% proteose‐peptones caused a sharp decrease in foam stability, but did not affect WPI foaming capacity. Foam stability was increased by addition of up to 20% lactose. Removal of proteose‐peptones should greatly improve foaming properties of whey proteins.
Edible Coating Effects on Storage Life and Quality of Tomatoes
Authors: PARK HYUN J. , CHINNAN MANJEET S. , SHEWFELT ROBERT L. 
Published: August 2006

ABSTRACTTomatoes at breaker and pink stage maturities were coated with comzein film. Color, weight and firmness changes and sensory quality were compared with noncoated tomatoes during storage at 21°C. Corn‐zein fdm delayed color change and loss of firmness and weight during storage. Shelf life was extended by 6 days with film coatings as determined by sensory evaluation.
Production of Anthocyanin from Strawberry Cell Suspension Cultures; Effects of Sugar and Nitrogen
Authors: MORI TSUKASA , SAKURAI MlEl 
Published: August 2006

ABSTRACTProduction of anthocyanins was investigated, controlling sugar concentration and ratio of ammonium: nitrate in culture medium of strawberry, Fragaria ananassa cv Shikinari. Anthocyanins were produced under 8000 lux for 2 wk using calli derived from suspension cultures of leaf tissues. Yield was greatest in modified LS medium containing 5% sucrose (W/V), a ratio of NH+3 (2 mM):NO−3 (28mM), 2,4‐dichlorophenoxyacetic acid and benzyladenine. Total anthocyanin was about 15 mg/100 mL of culture medium, almost six times greater than that in MS medium. Effects of sugars were also studied using eight sugars. Cell growth and anthocyanin accumulation were enhanced by glucose, sucrose, and fructose, but anthocyanin compositions were not affected. Major anthocyanins were peonindin‐3‐glucoside and cyanidin‐3‐glucoside. Peonidin‐3‐glucoside increased with an increase in the NH+4 NO−3 ratio at nitrogen concentration 30 mM, while that of cyanidin‐3‐glucoside changed vice versa.
Kinetics of Acid Hydrolysis of Defatted Peanut Flour
Authors: WAlTANAPAT RUDEEPAN , NAKAYAMA TOMMY , BEUCHAT LARRY R. , PHILLIPS R. DIXON 
Published: August 2006

ABSTRACTThe kinetics of hydrolysis of defatted peanut flour as affected by treatment at 100, 110 and 120°C in 3N and 5N HCl were determined. Rates of hydrolysis of protein and destruction of reducing sugars were rapid at 120°C and in 5N HCl. About 90% of total amino acids were released after 4 hr. The overall rate of reaction followed second‐order kinetics as monitored by the generation of free amino acids over time. This relationship was reliable for all acid and temperature treatment conditions when the extent of hydrolysis was less than 80%. The rate of hydrolysis of peanut protein was about 2.2 times faster for every 10°C increase. Hydrolysis in 3N HCl was about 2.3 times faster than in 3N HCl at the same temperature. The activation energy was =24 kcal mol−1. The rate of liberation of individual amino acids with respect to temperature and HCl concentration, however, varied.
Mathematical Model for Formation Rate and Collapse of Foams from Enzyme Modified Wheat Flours
Authors: BOMBARA N. , PILOSOF A.M.R. , AÑÓN M.C. 
Published: August 2006

ABSTRACTA zero‐order equation described the expansion rate of foams. Lower viscosity and yield values of doughs allowed an increase in rate of expansion of foams as the degree of hydrolysis increased. Foam volume was increased by enzyme hydrolysis of wheat proteins from 63 mL for untreated wheat flour to 93 mL for 36.7% DH flour. Time course of collapse was fitted by a second‐order equation suggesting that its rate was determined by coalescence between gas bubbles. The rate of collapse was enhanced by protein hydrolysis. This indicates that a high degree of gluten structure was required for maximum stability.
Volume Expansion during Hot Air Puffing of a Fat‐free Starch‐Based Snack
Authors: GURAYA H.S. , TOLEDO R.T. 
Published: August 2006

ABSTRACTPuffed volume and puffing uniformity of a fat‐free snack were investigated. Strips of drum‐dried sweet potato‐tapioca pastes were puffed 15 set at 200°C in a fluidized bed. Puffed product specific volume (SV) was related to starch gelatinization, soluble solids content, initial moisture and method of half‐product preparation. SV was maximum (490% increase) and most uniform (3.94% coef. of variation) when 70% moisture paste was drum‐dried at 100°C and 1 rpm to produce the half‐product. Starch was 93% gelatinized in this process. Soluble solids reduced nuffine by reducine starch gelatinization. Half‐product produced by sheeting dough coitaining‐ pregelatinized starch had puffed volumes which significantly correlated with starch gelatinization.
Sucrose Polyester Content in Foods by a Calorimetric Method
Authors: DRAKE M.A. , NAGEL C.W. , SWANSON B.G. 
Published: August 2006

ABSTRACTLipids were extracted from the food sample with petroleum ether and sucrose polyesters (SPE) and triglycerides in the extract were hydrolyzed with 1N methanolic KOH for 8 min. Free sucrose was extracted with water, and quantified calorimetrically using a phenol‐sulfuric acid test. Results were compared to a standard curve from known quantities of hydrolyzed SPE. Standard curves were linear and reproducible through 90% SPE (r = 0.999).
Freeze‐cracking in Foods as Affected by Physical Properties
Authors: KIM N.‐K. , HUNG Y.‐C. 
Published: August 2006

ABSTRACTSevere mechanical damage such as cracks can occur in foods during cryogenic freezing. Ten physical properties of 22 different materials were correlated with freeze‐cracking incidence. Statistical analyses revealed that several properties correlated significantly with freeze‐cracking. This implies that freeze‐cracking depends not only on moisture content but on combinations of several properties. A set of equations based on densities and porosities was developed to predict freeze‐cracking incidence with an accuracy of 98% in noncracking products and 70% in cracking products during cryogenic freezing. In addition, susceptibility of various food commodities to freeze‐cracking was determined.
Convective Heat Transfer at Particle‐Liquid Interface in Continuous Tube Flow at Elevated Fluid Temperatures
Authors: BALASUBRAMANIAM V.M. , SASTRY S.K. 
Published: August 2006

ABSTRACTLiquid‐to‐particle convective heat transfer coefficients are useful in developing aseptic food processing systems. They were determined for continuous flow through a holding tube at 115.5°C using liquid crystal and relative velocity methods with sodium carboxymethylcellulose solution to simulate non‐Newtonian fluid characteristics. An on‐line tube viscometer was used for in situ estimation of rheological characteristics. Minimum and maximum values of hfp determined from the liquid crystal method ranged from 986 W/m20K to 2270 W/m20K, (Nusselt numbers from 26.4 to 54.6). Values from the relative velocity method ranged from 1143 to 2270 W/m20K (Nusselt numbers from 33.2 to 63.1) when using the Ranz and Marshall relation, and from 598 to 1456 W/m20C (Nusselt numbers from 13.6 to 24.1) with a flat‐plate correlation. Heat transfer coefficients increased significantly with decreasing carrier medium viscosity and decreasing particle‐to‐tube diameter ratio and increased with flow rate.
Rancidity in Selected Sites of Frozen Catfish Fillets
Authors: FREEMAN D.W. , HEARNSBERGER J.O. 
Published: August 2006

ABSTRACTGas chromatographic volatiles and TBA values for three external fillet sites (lateral line, visceral‐side and skin‐side) and the fillet interior were compared with sensory evaluations of baked fillets to determine rancidity development. A sampling technique was developed that allowed procurement of the various fillet site tissues from whole fillets after storage at ‐20°C for up to 6 mo. The lateral line had the most rancidity while internal tissues had the least. Instrumental examination of the lateral line proved effective for predicting sensory detection of rancidity. Correlation coefficients for lateral line total volatiles and TBA values with flavor were 0.98 and 0.95, respectively.
Carcass Characteristics of Channel and Hybrid Catfish, and Quality Changes during Refrigerated Storage
Authors: HUANG Y.W. , LOVELL R.T. , DUNHAM R.A. 
Published: August 2006

ABSTRACTChannel (Ictalurus punctatus) and hybrid (channel, I. punctutus, female × blue, I. fircatus, male) catfish were harvested from the same pond. Fillets were overwrapped or vacuum‐skin packaged and stored 13 days at 4°C. Carcass characteristics, chemical, microbiological and sensory qualities were compared. No significant differences in body weight and proximate composition between the two genotypes were found. However, the visceral fat of the hybrids was significantly higher than that of channel catfish. Vacuum‐skin packaged fillets had significantly lower free fatty acid levels and psychrotrophic populations than did overwrapped fillets on the 13th day of refrigerated storage.
Stabilization of Lipids in Minced Fish by Freeze Texturization
Authors: KOLAKOWSKA ANNA , SZCZYGIELSKI MAREK 
Published: August 2006

ABSTRACTMinced meats of Baltic cod (Gadus morhua) with added krill (Euphausia superba D.), krill precipitate, or bream (Abramis brama) were freeze‐textured or frozen conventionally. Lipid composition and oxidation were analyzed after 6–8 mo storage at –20°C. Analyses included peroxide value, fluorescence, lipid classes (thin‐layer chromatography), and fatty acid composition (gas chromatography). Peroxide value was 4–9 times lower in freeze‐textured meat minces than in conventionally frozen samples. Docosahexaenoic acid (DHA) was higher, by 22% in bream minces to 80% in cod minces without additives, in all freeze‐textured minces than in conventionally frozen samples. Texturization could reduce lipid oxidation in minced fish during frozen storage.
Crayfish Hepatopancreatic Extract Improves Flavor Extractability from a Crab Processing By‐product
Authors: KIM H.R. , BAEK H.H. , MEYERS S.P. , CADWALLADER K.R. , GODBER J.S. 
Published: August 2006

ABSTRACTIncorporation of crayfish hepatopancreatic extract (CHE) improved the extraction of volatile flavor compounds and increased the extract‐ability of nonvolatile nitrogen compounds from crab hard tissue (CHT) obtained by mechanical separation of composite processing by‐product. Optimum reaction conditions for hydrolysis of CHT protein were 2 hr reaction with 1 mL CHE per 10g CHT at 45°C. Concentration of volatile flavor compounds increased significantly in CHE‐treated CHT compared with those from untreated substrate; however, dienals and aromatic hydrocarbons decreased. Pyrazines, especially 2‐ethyl‐6‐methylpyrazine and 2,3‐dimethylpyrazine, were in markedly higher concentrations due to CHE treatment.
Citric Acid and Antimicrobials Affect Microbiological Stability and Quality of Tomato Juice
Authors: BIZRI JAMAL N. , WAHEM IBRAHIM A. 
Published: August 2006

ABSTRACTAcidification, addition of dimethyl dicarbonate and a mixture of potassium sorbate and sodium benzoate and storage temperature were related to microbiological stability and quality of tomato juice. Whether iuices were acidified CDH 4.0 to 3.7) or nonacidified. dimethyl dicarbonate and sorbate/benzoate were highly effective in diminishcng mold and yeast count at 5°C and 20°C. Dimethyl dicarbonate in juices acidified to pH 3.7 and stored at 5°C was most effective in controlling plate counts, followed by sorbate/benzoate in juices acidified to pH 3.7 and stored at 5°C and 20°C. Tomato juice treated with dimethyl dicarbonate had lower amounts of ascorbic acid, total amino acids, fructose, glucose, lycopene and β‐carotene.