bluuebunny/crossref_metadata_2025_split huggingface dataset:
Non‐Volatile Components Effects on Quality of “Serrano” Dry‐cured Ham as Related to Processing Time
Authors: FLORES MÓNICA , ARISTOY M‐CONCEPCION , SPANIER ARTHUR M. , TOLDRÁ FIDEL 
Published: July 2006

ABSTRACTFollowing long dry‐curing periods, Spanish “Serrano” ham develops a specific “dry‐cured ham” flavor. To determine the effects of length of curing on flavor generation, replicate hams were processed for 7 or 12 mo prior to amino acid, peptide, and flavor evaluation by reverse phase HPLC, capillary zone electrophoresis, and sensory analysis, respectively. Generation of dry‐cured and pork flavors correlated with the accumulation of amino acids. The relation of these components with sensory descriptors was examined by factor analysis. Results indicated that combinations and proportions of taste‐active components produced the specific dry‐cured flavor characteristic rather than an accumulation of any single flavor component.
Physical Factors Related to C18 Adsorption Columns for Debittering Protein Hydrolysates
Authors: LIN SHIH‐BIN , NELLES LYNN P. , CORDLE CHRISTOPHER T. , THOMAS RONALD L. 
Published: July 2006

ABSTRACTA C18 column for debittering casein hydrolysates was tested for life‐span (70 debittering cycles), diameter‐to‐height ratio (D/H) (1.33‐5.0), linear flow rate (LFR) (200‐400 cm‐hr‐1), and scale‐up ability (13‐fold). The product quality and yield (69–72%) were consistent within these ranges of test conditions. The debittering capacity was about 0.6g loaded sample g‐1 C18. Columns were functional with feed concentrations (FC) as high as 30% (w/v).
Gelation of Egg White Proteins as Affected by Combined Heating and Freezing
Authors: XU JINQUAN , SHIMOYAMADA MAKOTO , WATANABE KENJI 
Published: July 2006

ABSTRACTCombined effects of preheating (60°C, 0 ∼ 30 min) and freezing (– 10 or –20°C, 20 hr) on the gelation of dried egg white induced by reheating (80°C, 30 min) were examined in comparison with those of refrigerating (5°C, 20 hr). Refrigeration consistently induced harder gels, while freezing resulted in either harder or softer gels. Results of soluble protein content, turbidity, SDS‐PAGE and gel filtration indicated that the unfolded and aggregated levels of ovotransferrin, caused by the cooperative effects of preheating and freezing or refrigerating, mainly determined the characteristics of gel properties.
Interaction of Commercial Dairy Proteins and Chicken Breast Myosin in an Emulsion System
Authors: IMM J.Y. , REGENSTEIN J.M. 
Published: July 2006

ABSTRACTThe compatibility of commercial dairy proteins with chicken breast myosin in an emulsion system was examined. SDS‐PAGE of the solution remaining after emulsion formation indicated that myosin incorporation into the cream layer was much more limited with the flexible additives such as sodium‐caseinate and milk protein isolate resulting in decreased emulsion stability. However, myosin incorporation and emulsion stability were maintained with whey protein concentrate or whey protein isolate at all additive levels. No hydrophobicity changes were found in myosin with additive mixtures except for heated myosin and WPC (P=0.04). The stability of an emulsion was primarily determined by the amount of myosin incorporated.
Natural Antioxidants for Preventing Color Loss in Stored Paprika
Authors: OSUNA‐GARCIA JORGE A. , WALL MARISA M. , WADDELL CYNTHIA A. 
Published: July 2006

ABSTRACTOxidative carotenoid degradation causes paprika color loss during storage. Ethoxyquin, a synthetic antioxidant, is used in the spice industry to prevent carotenoid loss during postharvest handling. However, ethoxyquin treated paprika is unacceptable for some markets and consumers. Naturally derived antioxidants, i.e., rosemary extracts, ascorbic acid, δ‐tocopherol, and mixed tocopherols were tested as color protectants in two paprika cultivars. Extractable color, surface color and carotenoid concentrations were determined before storage and then monthly. After 4 mo storage at ambient temperature, the control treatment lost 63% of the initial extractable color, the δ‐tocopherol treated samples lost 32%, and the ethoxyquin lost 6% color.
Anisotropy in Tensile Properties of Mozzarella Cheese
Authors: AK M. MEHMET , GUNASEKARAN SUNDARAM 
Published: July 2006

ABSTRACTEffects of sampling direction (parallel or perpendicular to protein fiber orientation), cheese type (low‐moisture, part‐skim, LMPS and reduced fat, RF) and deformation rate (5 and 25 cm/min) on fracture properties of Mozzarella cheese were determined with tensile tests. The fracture toughness, stress, and strain in the parallel direction were, respectively, 2.8, 2.1 and 1.4 times greater than those in the perpendicular direction. This verified that the Mozzarella cheese had anisotropic tensile properties. A composite‐material approach was used to explain the direction‐dependent properties. The toughness, stress, and strain values for RF cheese were, respectively, 5.9, 5.4, and 1.3 times those of LMPS cheese. The tensile properties of Mozzarella were also affected by deformation rate.
Osmotic‐Convective Dehydrofreezing Process for Drying Kiwifruit
Authors: ROBBERS MICHAEL , SINGH R. PAUL , CUNHA LUIS M. 
Published: July 2006

ABSTRACTOsmotic and convective dehydrofreezing were studied to determine sugar concentration, ascorbic acid loss, and texture changes in dried and dehydrofrozen kiwifruit. Two concentrations of sucrose (60° and 72° Brix) were used as osmotic solutions after convective air drying. Time needed to reach desired moisture was reduced with combined drying compared with osmotic drying. Firmness was evaluated by the maximum force from a back extrusion test. A reduction in maximum force was observed after freezing, as compared with fresh and dried fruit. Addition of ascorbic and citric acid as antioxidants in the osmotic solution prevented browning, and significant loss of ascorbic acid during osmotic drying. Air drying at 30°C produced distinguishable color changes.
Cyclodextrin Complexed Flavors Retention in Extruded Starches
Authors: KOLLENGODE ANANTHA N.R. , HANNA MILFORD A. 
Published: July 2006

ABSTRACTCorn starch (25% amylose) was blended with cyclodextrin‐complexed cinnamaldehyde, eugenol, nonanoic acid or 3‐octanone and extruded in a C. W. Brabender twin screw extruder. Radial expansion ratios, specific mechanical energy (SME) and flavor retained compound were influenced by flavor type. Comparisons of blending flavors prior to extrusion and injection of flavors during extrusion were made with cyclodextrin‐complexed flavors. Radial expansion ratio and SME were affected by method of flavor addition. Recoveries of 70 to 100% were obtained in extradates using cyclodextrin‐complexed flavors.
Lipid Fractions of Dry Fermented Sausages Change when Starter Culture and/or Aspergillus Lipase are Added
Authors: ZALACAIN I. , ZAPELENA M.J. , DE PEÑA M.P. , ASTIASARÁN I. , BELLO J. 
Published: July 2006

ABSTRACTSix levels of Aspergillus sp. lipase were evaluated and 0.400u/g was selected. A sausage with a starter culture (Lactobacillus plantarum (10%)+Staphylococcus carnosus (90%)), one with lipase and one with both starter culture and lipase were produced in a pilot plant. A lower amount of Micrococcaceae was found in sausages without starter culture. Total FFA quantity at the 15th day was higher in sausages with lipase. Higher amounts of acetic, propionic and butyric acids were found in sausages with both lipase and starter culture. Odor intensity had slightly higher scores in sausages with added lipase.
Residence Time Distribution of Particles during Two‐Phase Non‐Newtonian Flow in Conventional as compared with Helical Holding Tubes
Authors: SANDEEP K.P. , ZURITZ C.A. , PURI V.M. 
Published: July 2006

ABSTRACTThe residence times of multiple particles during the flow of a non‐Newtonian suspension through a conventional holding tube assembly were compared with that in a helical holding tube assembly of identical length and tube diameter. The residence times were measured for different combinations of process parameters (viscosity, flow rate of fluid, size and concentration of particles). The effects of these parameters on Residence Time Distribution (RTD) of particles was determined and dimensionless equations were developed to predict the mean, minimum and standard deviation of residence times. The RTDs in the helical holding tube were found to be narrower than in the conventional holding tube. The RTD of particles at all combinations of process parameters were normally distributed. The ratio of mean to minimum residence time was within 1.05 to 1.11 in the helical holding tube and 1.06 to 1.16 in the conventional holding tube for the range of parameters studied.
Kinetic Properties of (+)‐Catechin Oxidation by a Basic Peroxidase Isoenzyme from Strawberries
Authors: LÓPEZ‐SERRANO M. , BARCELÓ A. ROS 
Published: July 2006

ABSTRACTThe ability of a partially‐heat stable strawberry (Fragaria × ananassa) peroxidase to oxidize (+)‐catechin was studied and its oxidation followed the accepted model for peroxidase oxidations. Compound I (CoI) and compound II (CoII) were the main intermediates in the catalytic cycle. The reactivity of strawberry peroxidase with H2O2 [K1= 2.63 μM‐1 s‐1] and with (+)‐catechin [k3= 0.57 μM‐1 s‐1] suggested that (+)‐catechin is an excellent o‐diphenol for CoII reduction. The strong cooperativity of this peroxidase isoenzyme indicates its great efficacy in oxidation of (+)‐catechin at low H2O2 concentrations.
Pecan Oil Recovery and Composition as Affected by Temperature, Pressure, and Supercritical CO2 Flow Rate
Authors: ALEXANDER W.S. , BRUSEWITZ G.H. , MANESS N.O. 
Published: July 2006

ABSTRACTEffects of supercritical CO2 flow rate, extraction temperature, and pressure were studied on oil recovery, fatty acid composition, and factors that control solute extraction from intact pecan halves. After an initial solubility dominant period, extraction was influenced by diffusion of oil from within the pecan. The effective diffusion coefficient was 9.76 × 10‐12 m2/s. In the first 105 min, more oil was extracted as CO2 flow increased from 1.0 to 7.5 standard L/min (slpm). Beyond 120 min, increasing CO2 flow from 4 to 7.5 slpm produced negligible differences in amounts of extracted oil. At 2.5 slpm CO2 flow and 45–75°C, the oil extracted increased by 60% when pressure increased from 41.3 to 55.1 MPa and yielded slightly more at 66.8 MPa. Temperature, pressure, micrometering valve temperature, cultivar (but not extraction time) affected fatty acid (palmitic, stearic, oleic, linoleic, and linolenic) composition of pecan oil.
Process Optimization for Soft Tofu
Authors: SHIH M.C. , HOU H.J. , CHANG K.C. 
Published: July 2006

ABSTRACTResponse surface methodology (RSM) was used to determine the optimum combinations of four factors, solids content of soy milk (10–14 °Brix), concentration of coagulant (0.25–0.41%, W/V), mixing temperature (75–91°C) and stirring time (5–25 sec) for producing soft tofu on a small pilot scale. Neither brittleness nor elasticity of the top part of tofu were influenced significantly by any factors. Yield was affected (p < 0.05) by soymilk solids content and coagulant concentration. Solids and protein content of tofu were affected (p < 0.05) by 3 factors except mixing temperature. Solids content of soy milk was the most important factor affecting texture. Optimum combinations were soymilk solids 11.8 to 12.3 °Brix, coagulant 0.27 to 0.32%, mixing temperatures 85 to 91°C, and stirring times 5 to 11.3 sec.
Optimization of Yogurt Production Using Demineralized Whey
Authors: PENNA ANA LUCIA B. , BARUFFALDI RENATO , OLIVEIRA MARICÊ N. 
Published: July 2006

ABSTRACTThe effect of three independent fermentation variables: demineralized whey powder (0.0; 1.5 and 3.0%), lactic culture concentration (1.0; 2.0 and 3.0%) and mix treatment temperature (85; 90 and 95°C) was studied. Fermentation time to reach pH 4.3, instrumental consistency and appearance, visual consistency and taste of the product were evaluated. Product consistency increased as mix treatment temperature increased and demineralized whey powder decreased. The powder had a stronger influence on instrumental consistency than did temperature. Appearance was better when whey powder was used at 1.4 to 1.6%. Visual consistency decreased as whey powder increased but addition of demineralized whey powder did not negatively affect yogurt flavor.
Low‐energy Electron Effects on the Sterility and Viscosity of Grains
Authors: HAYASHI TORU , TAKAHASHI YOKO , TODORIKI SETSUKO 
Published: July 2006

ABSTRACTMicrobial load and viscosity of brown rice, rough rice, wheat and buckwheat exposed to electrons at different acceleration voltages were examined and compared with those irradiated with gamma‐rays. Electrons at acceleration voltages of 180–225 kV reduced microbial loads of grains to <100 CFU/g. The viscosities of aqueous suspensions of grains treated with such low‐energy electrons were almost the same or higher than those irradiated with gamma‐rays at 0.1 kGy, much lower than necessary to disinfect grains. Results suggest that low‐energy electrons can decontaminate grains with little starch degradation compared to gamma‐rays.
Modeling Combined Effects of Temperature and pH on Heat Resistance of Spores by a Linear‐Bigelow Equation
Authors: MAFART P. , LEGUERINEL I. 
Published: July 2006

ABSTRACTA generalized linear‐Bigelow model was proposed to describe the effects of both temperature and pH on spore heat resistance. The model required only 3 parameters, each having a physicochemical significance. In addition to the conventional z value, the effect of pH on thermal resistance of spores was characterized by a zpH value. Although the model neglected interactions between temperature and pH, its goodness of fit and its robustness enable it to be applied for optimization of heat treatments. Further experiments need to be undertaken to validate the model under industrial conditions.
Rigor Contractions in “Rested” and “Partially Exercised” Chinook Salmon White Muscle as Affected by Temperature
Authors: JERRETT A.R , HOLLAND A.J. , CLEAVER S.E. 
Published: July 2006

ABSTRACTTime lapse video was used to determine the effects of temperature and fatigue on the development of rigor contractions in chinooksalmon (Oncorhynchus tshawytscha) white muscle. Minimal handling and chemical anaesthesia (AQUI‐STM) produced rested fish. After removal of one fillet from the rested fish, post‐mortem electrical stimulation of the carcass was used to partially exercise the remaining muscle. Specific strips of rested and partially exercised muscle were held in physiological saline at 0,4,6,8 and 12°C. Contraction onset and end were delayed by decreasing temperature in the rested treatment, but were unaffected in the partially exercised treatment. The final contracted length was affected by fatigue state and temperature.
Apparent Specific Heat of Chicken Breast Patties and their Constituent Proteins by Differential Scanning Calorimetry
Authors: MURPHY R.Y. , MARKS B.P. , MARCY J.A. 
Published: July 2006

ABSTRACTChicken breast meat yielded three endothermic transitions, with peak transition temperatures of 53,70, and 79°C. Comparison with the purified protein fractions indicated that these transitions corresponded to denaturation of myofibrillar (53°C) and sarcoplasmic (70 and 79°C) proteins. The apparent specific heat profile of chicken breast meat was successfully modeled as a weighted average of the apparent specific heat of the constituent proteins. The specific heats of sarcoplasmic protein, myofibrillar protein, and chicken breast meat were strongly influenced by temperature; however, the specific heat of stromal protein was nearly constant across the temperature range considered (i.e., 10 to 100°C).
Sampling Technique for Cheese Analysis by FTIR Spectroscopy
Authors: CHEN MANXIANG , IRUDAYARAJ JOSEPH 
Published: July 2006

ABSTRACTA microtome sampling technique was used prior to cheese analysis with FTIR spectroscopy. Well separated fat‐ and protein‐related bands were obtained in the spectra of Cheddar and Mozzarella cheese samples. The absorbancy intensity of fat‐ and protein‐related bands increased with an increase in fat and protein contents. This technique could be used to study the chemical groups and to rapidly determine fat and protein in cheese samples.
Tortillas from Extruded Masa as Related to Corn Genotype and Milling Process
Authors: MARTÍNEZ‐FLORES H.E. , MARTÍNEZ‐BUSTOS F. , FIGUEROA C.J.D. , GONZÁLEZ‐HERNÁNDEZ J. 
Published: July 2006

ABSTRACTThe effect of mill type (Knife and Hammer mill) and screen size (500 and 800μ) on properties of masa and tortillas from two types of corn (dent and floury endosperm) were evaluated. The traditional process was a control. Particle size and starch damage were highest for knife mill with screen opening 500μ. Tortillas from dent corn had better quality than those from floury corn. Cutting force, tensile strength, and rollability of tortillas from extruded masa from dent corn hammer milled with 800μ screen, and those made with floury corn knife milled with 500μ screen, compared favorably with traditional tortillas. Overall quality score correlated with starch damage, adhesiveness and peak viscosity.
Mechanical Characterization of Individual Instant Coffee Agglomerates
Authors: GERHARDS CH. , ULBRICHT D.M. , PELEG M. 
Published: July 2006

ABSTRACTAgglomerated instant coffee particles were compressed individually with a TA‐XT2 Texture analyzer. Up to about 57% equilibrium relative humidity (ERH), the force‐displacement curves were very jagged. The slopes of plots of highest local force peaks vs deformation were used as a measure of agglomerate stiffness. The degree of jaggedness of the original force‐displacement curves, a brittleness measure, was quantified in terms of an apparent fractal dimension using two algorithms. Stiffness and brittleness were little affected by moisture at ERH levels in the range 11 to 52%. At ERH 57% both decreased sharply, indicating plasticization of the soluble material.
Microbial Population of Shredded Carrot in Modified Atmosphere Packaging as Related to Irradiation Treatment
Authors: HAGENMAIER ROBERT D. , BAKER ROBERT A. 
Published: July 2006

ABSTRACTShredded carrots in modified atmosphere packaging were treated with low‐dose irradiation of 0.5 kGy in order to determine whether additional reduction of microbial population would be achieved for carrots previously treated with chlorine. Commercially prepared shredded carrots treated with irradiation had a mean microbial population of 1300 CFU/g at the expiration date (9 days after irradiation) compared with 87,000 CFU/g for nonirradiated, chlorinated controls. Oxygen content of the headspace gas and ethanol content of the carrots were not significantly affected. Irradiation appears to be a suitable technology for shredded carrots.
Metmyoglobin Reducing Capacity of Fresh Normal, PSE, and DFD Pork During Retail Display
Authors: ZHU L.G. , BREWER M.S. 
Published: July 2006

ABSTRACTFresh pale, soft, exudative (PSE), dark, firm, dry (DFD), and normal pork were stored under light or dark conditions at 4°C for 7 days. Sample pH, metmyoglobin reductase activity, oxygen consumption rate, and relative surface metmyoglobin and oxymyoglobin contents were determined. DFD pork had the highest metmyoglobin reductase activity and oxygen consumption rate. Enzyme activity of PSE was lower than that of normal pork, but no difference existed in oxygen consumption rate between PSE and normal samples. Metmyoglobin reductase activity dropped slowly during meat storage; oxygen consumption rate sharply decreased during the first day of storage. Both metmyoglobin reductase activity and oxygen consumption rate declined more rapidly in the light. Results can help develop guidelines for display and packaging of pork.
Anthocyanin Pigment Composition of Red‐fleshed Potatoes
Authors: RODRIGUEZ‐SAONA LUIS E. , GIUSTI M. MÓNICA , WROLSTAD RONALD E. 
Published: July 2006

ABSTRACTRed potatoes (Solanum tuberosum and S. stenotomum) were evaluated as potential sources for natural red colorants. Qualitative anthocyanin composition, pigment content and phenolic composition were screened on 33 cultivars. Monomeric anthocyanin content, determined by pH differential, ranged from 2 to 40 mg/100g tuber fresh weight. Two breeding clones, NDOP5847–1 and NDC4069–4, showed anthocyanin content >35 mg/100g. Anthocyanin composition was characterized by HPLC, spectral analyses and mass spectroscopy (MS). All red potato samples showed similar pigment profiles, with pelargonidin‐3‐rutinoside‐5‐glucoside acylated with p‐coumaric acid being the major anthocyanin (ca 70%). Anthocyanin content and profiles of epidermal tissue and flesh were compared for NDC4069–4. The presence of glycoalkaloids in color extracts was detected by MS. Some red‐fleshed potatoes may be good potential sources of food colorants.
Oxidative Reactions of Model Maillard Reaction Products and α‐Tocopherol in a Flour‐Lipid Mixture
Authors: WIJEWICKREME A.N. , KITTS D.D. 
Published: July 2006

ABSTRACTNondialyzable model Maillard reaction products (MRPs) were prepared by heating 0.8M D‐glucose or D‐fructose with 0.8M L‐lysine under different reaction conditions and times. The usefulness of derived MRPs, with highest melanoidin yields, in stabilizing oxidative deterioration in food was evaluated in a flour‐lipid dough mixture with or without cupric ions. Glucose‐lysine MRPs effectively reduced lipid oxidation both with and without cupric ions. In contrast, fructose‐lysine MRPs lowered lipid oxidation only without cupric ions, and accelerated lipid oxidation with cupric ions. Application of MRPs in combination with α‐tocopherol showed no synergistic or antagonistic effect. Conditions and type of reducing sugar in synthesis of MRPs can influence their anti‐ or pro‐oxidant activity.
Simple Separation of Immunoglobulin from Egg Yolk by Ultrafiltration
Authors: KIM H. , NAKAI S. 
Published: July 2006

ABSTRACTA water‐soluble fraction (WSF) was prepared by filtering 10 times diluted yolk (pH 5.0) stored at 4–6°C through Whatman No. 52 or No.1 filter paper for delipidation. However, solid‐phase delipidation using an octadecyl column after filtration through a cellulose powder column was more practical for industrial application. After ultrafiltration (UF) of the WSF (pH 9.0,1.5M NaCl), results showed: Amicon 80–85% recovery, 74–99% purity; Harp 72–74% recovery, 81–84% purity; A/G 75% recovery, 89% purity; Koch 88% purity.
Delayed Luminescence as an Indicator of Tomato Fruit Quality
Authors: TRIGLIA A. , LA MALFA G. , MUSUMECI F. , LEONARDI C. , SCORDINO A. 
Published: July 2006

ABSTRACTTo develop nondestructructive, objective, quality indicators for tomatoes we measured delayed luminescence, firmness, soluble solids, dry matter, color and respiration during ripening in cherry tomatoes (Lycopersicon esculentum var. cerasiforme). They were harvested at various maturity stages and ripened in the dark at 20°C and 80% relative humidity. Ten days after harvest we observed on fruit showing similar color, significant differences in the delayed luminescence, soluble solids and dry matter, directly related to harvest maturity. We suggest that delayed luminescence can be used as a nondestructive indicator of important indicators of tomato fruit quality.
Added Phenolic Compounds Enhance Lipid Stability in Extruded Corn
Authors: CAMIRE MARY ELLEN , DOUGHERTY MICHAEL P. 
Published: July 2006

ABSTRACTBHT, cinnamic acid or vanillin were blended with degermed cornmeal prior to extrusion in a single screw extruder to improve oxidative stability. Ether extracts were analyzed immediately after frying and following storage. Phenolic compounds did not change color. By 12 wk all samples, except for 200 ppm BHT, had lower peroxide values and conjugated dienes. Iron did not increase due to extrusion, and iron sequestration did not appear to contribute to the antioxidant effects of phenolics. Natural phenolic compounds may have potential as antioxidants when added to extruded foods.