bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effects of Low‐dose Gamma Irradiation on the Shelf Life and Quality Characteristics of Cut Romaine Lettuce Packaged under Modified Atmosphere
Authors: Prakash A. , Guner A.R. , Caporaso F. , Foley D.M. 
Published: July 2006

ABSTRACT:Cut romaine lettuce, packaged under modified atmosphere, was subjected to 0.15 and 0.35 kGy gamma irradiation. Irradiation at 0.35 kGy decreased aerobic plate counts by 1.5 logs and yeast and mold counts by 1 log; these differences were maintained through the 22‐d storage. Irradiation at 0.15 kGy caused smaller reductions in microbial counts. A decrease in headspace CO2 was observed in the 0.35‐kGy‐treated lettuce, although CO2 concentrations increased in all samples with storage. O2 concentration was not affected by irradiation. Ten percent loss in firmness was observed at 0.35 kGy, while other sensory attributes such as color, generation of off‐flavor, and appearance of visual defects were not affected.
Effects of Fractionation and the Refining Process of Lard on Cholesterol Removal by β‐Cyclodextrin
Authors: Yen G.‐C. , Chen C.‐J. 
Published: July 2006

ABSTRACTLard was fractionated into olein and stearine, and lard olein was further refined. The effects of fractionation and refining of lard on the removal of cholesterol by β‐ cyclodextrin (β‐CD) were investigated. The cholesterol in refined lard was more easily removed by β‐CD; more than 90% of cholesterol in bleached lard was effectively removed by stirring with 4%β‐CD. The oxidative stability of lard was increased after bleaching. Fractionation not only reduced the cholesterol content but also the saturated fatty acids in lard. Considering the cholesterol removal efficacy and lard quality, the optimal step for cholesterol removal in lard by β‐CD is between bleaching and deodorization.
Efficacy of Ozone Against Escherichia coli O157:H7 on Apples
Authors: And M. Achen , Yousef A.E. 
Published: July 2006

ABSTRACT:Apples were inoculated with Escherichia coli O157:H7 and treated with ozone. Sanitization treatments were more effective when ozone was bubbled during apple washing than by dipping apples in pre‐ozonated water. The corresponding decreases in counts of E. coli O157:H7 during 3‐min treatments were 3.7 and 2.6 log10 CFU on apple surface, respectively, compared to < 1 log10 CFU decrease in the stem‐calyx region in both delivery methods. Optimum conditions for decontamination of whole apples with ozone included a pretreatment with a wetting agent, followed by bubbling ozone for 3 min in the wash water, which decreased the count of E. coli O157:H7 by 3.3 log10CFU/g.
Determination and Health Implication of the Erucic Acid Content of Broccoli Florets, Sprouts, and Seeds
Authors: West L. , Tsui I. , Balch B. , Meyer K. , Huth P.J. 
Published: July 2006

ABSTRACT:The erucic acid content of broccoli florets, sprouts, and seeds was found to be about 0.8, 320, and 12100 mg/100 g, respectively. Using the erucic acid limit established for canola oil in the U.S.A. and Canada as a guideline, the estimated dietary intake of erucic acid from florets and sprouts was considered of little consequence, whereas in seeds a relatively small amount (about 35 g/wk) equaled our calculated exposure limit for erucic acid. Additionally, the most complete fatty acid distribution yet published for the various forms of broccoli are presented.
Whey Protein‐Based Gel as a Model Material for Studying Initial Cleaning Mechanisms of Milk Fouling
Authors: Xin H. , Chen X.D. , ÖZkan N. 
Published: July 2006

ABSTRACT:The dissolution kinetics and mechanical properties of whey protein concentrate (WPC) gels were investigated as part of a general study on cleaning mechanisms of milk fouling. The dissolution results showed that the WPC gel is a suitable model material to simulate milk fouling and the dissolution process is a major factor controlling the cleaning process. The hardness, elastic modulus, and fracture load of the WPC gels decreased significantly when they were treated with alkaline solution, indicating that certain physical and chemical changes occurred in these treated gels; as a result, different dissolution rates were observed. The results obtained in this article provide a good foundation for further studies on the cleaning mechanisms of milk fouling using WPC gels.
Air‐cleaning System Effectiveness for Control of Airborne Microbes in a Meat‐processing Plant
Authors: Cundith C. J. , Kerth C. R. , Jones W. R. , Mc Caskey T. A. , Kuhlers D. L. 
Published: July 2006

ABSTRACT: :The effectiveness of duct‐mounted and console wall‐mounted germicidal air cleaning units on the reduction of airborne microbes was determined. Preliminary air samples were collected and airborne bacteria and molds were monitored over time in the retail sales room, processing room, aging cooler and chill cooler of the Auburn Univ. Meat Laboratory. Log10 cfu/m3 bacteria and molds were not reduced by filtration of fresh air in the air duct of the sales room(P > 0.05). After at least 18 h of filtration, 3 or 4 console filtration units operated simultaneously were effective (P ≤ 0.05) at reducing airborne bacteria and molds under controlled conditions in the processing room, aging cooler, and chill cooler. Three console filtration units reduced (P ≤ 0.05) airborne molds under production conditions in the processing room. These data suggest that an electrostatically polarized filter medium combined with scanning UV light is effective in reducing airborne microorganisms in a small processing plant.
Effects of Iron Source on Iron Availability from Casein and Casein Phosphopeptides
Authors: Yeung A. C. , Glahn R. P. , Miller D. D. 
Published: July 2006

ABSTRACT: :Iron availability from FeSO4 in samples containing sodium caseinate (SC), casein phosphopeptides (CPP) or whey protein concentrate (WPC), and from ferric citrate (Fe‐CA) in samples containing SC or CPP was measured using an in vitro digestion/Caco‐2 cell culture model. In FeSO4 spiked samples, relative availability was CPP > SC, CPP = WPC, and CPP = FeSO4 alone. In samples containing Fe‐CA, a soluble iron chelate, relative availability was CPP = SC and CPP < Fe‐CA alone. These results suggest that CPP enhances iron availability from foods with low availability but does not improve and may inhibit availability from soluble iron species.
Pasteurization of Milk Using Pulsed Electrical Field and Antimicrobials
Authors: Smith K. , Mittal G.S. , Griffiths M.W. 
Published: July 2006

ABSTRACTThe inactivation of naturally occurring microorganisms in raw skim milk by pulsed electric field (PEF) treatment alone and combined with the antimicrobial agents nisin and lysozyme, added both singly and together, was investigated. A 7.0‐log reduction of microorganisms found in raw skim milk was achieved through a combination of PEF treatment (80 kV/cm, 50 pulses), mild heat (52 °C), and the addition of both the natural antimicrobials nisin (38 IU/mL) and lysozyme (1638 IU/mL). The combination of PEF, mild heat, and antimicrobials resulted in a much higher microbial inactivation than the sum of the individual reductions achieved from each treatment alone, indicating synergy. Varying the pH from 6.7 to 5.0 had no effect on microbial inactivation.
Effect of High Hydrostatic Pressure on the Secondary Structures of BSA and Apo‐ and Holo‐α‐Lactalbumin Employing Fourier Transform Infrared Spectroscopy
Authors: Hosseini‐nia T. , Ismail A.A. , Kubow S. 
Published: July 2006

ABSTRACTConformational changes in bovine serum albumin (BSA), Ca++‐free α‐lactalbumin(apo‐α‐lac), and Ca++‐saturated α‐lactalbumin(holo‐ct‐lac) were examined via Fourier transform infrared (FTIR) spectroscopy after pressure treatment up to 1270 MPa. BSA showed minimal irreversible secondary structural changes with pressurization, showing a slight loss of β‐sheet structure in favor of α‐helix. Apo‐α‐lac underwent major irreversible changes and exhibited infrared bands characteristic of aggregation upon decompression. Holo‐α‐lac showed extensive resistance to high pressure with no major structural changes. The rich disulfide content in BSA and the presence of Ca++ in holo‐α‐lac may play important roles in stabilizing these proteins against pressure denaturation.
Film‐forming Mechanism and Heat Denaturation Effects on the Physical and Chemical Properties of Pea‐Protein‐Isolate Edible Films
Authors: Choi W.S. , Han J.H. 
Published: July 2006

ABSTRACTPea‐protein isolate solutions were heat‐denatured and dried to form stand‐alone edible films. Heat treatment at 90 °C over 5 min increased tensile strength and elongation‐at‐break, and decreased the elastic modulus. No significant differences were found in the initial contact angle of water and surface energies of heat‐denatured films from those of nonheated films except for the 20 min heat‐treated film. Additionally, heat denaturation reduced the water absorption rate of the films to 19 to 40% of the nonheated film. FTIR spectroscopy showed that more water existed in the nonheated films as compared to the heat‐denatured films. Electrophoresis studies suggested that intermolecular disulfide bonds were created during heat denaturation, which resulted in increased film integrity.
Characterization of Soy Protein Concentrate Produced by Membrane Ultrafiltration
Authors: Rao A. , Shallo H.E. , Ericson A.P. , Thomas R.L. 
Published: July 2006

ABSTRACTThe functionality of membrane processed soy concentrate was very similar to soy flour in terms of solubility and water hydration capacity. The high emulsifying activity index of soy flour is believed to be reflective of its higher solubility, while surface hydrophobicity is believed to be responsible for an equally high emulsifying activity index in acid precipitated soy isolate. The proteins of soy flour and membrane soy concentrate seem to have most of their hydrophobic residues buried in the interior, while they are exposed in acid precipitated soy isolate. Heating resulted in a decrease in solubility but improved the hydration capacity and emulsifying activity of both soy flour and membrane soy concentrate. The essential amino acid profile of concentrate was comparable to current commercial isolates manufactured by acid precipitation. The majority of the polypeptides present in soy flour were observed to be present in the concentrate. The membrane soy concentrate was determined to have the least soybean aroma when compared to both soy flour and acid precipitated soy isolate.
Moisture Sorption of Amorphous Sugar Products
Authors: Nowakowski C.M. , Hartel R.W. 
Published: July 2006

ABSTRACTMoisture sorption into sugar glasses led to significant changes in the physico‐chemical properties. Increased moisture content reduced the glass transition temperature, Tg, although the effect was dependent on type of corn syrup. In general, higher corn syrup content and addition of a high‐maltose corn syrup resulted in slightly higher Tg for a given moisture content. Higher corn syrup concentration increased hardness, but also resulted in increased stickiness. Stickiness increased as a function of moisture until a maximum was reached, whereupon further moisture sorption reduced stickiness. A maximum in stickiness occurred when Tg values were still above room temperature, indicating that surface moisture was considerably higher than bulk moisture content.
Pasteurization of Fresh Orange Juice Using Gamma Irradiation: Microbiological, Flavor, and Sensory Analyses
Authors: Foley D.M. , Pickett K. , Varon J. , Lee J. , Mln D.B. , Caporaso R. , Prakash A. 
Published: July 2006

ABSTRACTRecent concern about the presence of disease‐causing bacteria in unpasteurized juice has highlighted the need to develop alternative means of pathogen control that preserve sensory properties and nutrient content. The objectives of this study were to determine the effects of different doses of gamma irradiation on reducing the microbial pathogens L. monocytogenes and Salmonella enterica in fresh orange juice, and to determine whether significant reduction could be achieved without compromising sensory qualities. While irradiation was effective in destroying pathogens, the development of off flavors precludes its use as an alternative processing technology.
Sensory and Texture Quality of Canned Whelk (Astraea undosa) Subjected to Tenderizing Treatments
Authors: Sanchez‐Brambila G.Y. , Lyon B.G. , Huang Y.W. , Santiago J.R. Franco , Lyon C.E. , Gates. K.W. 
Published: July 2006

ABSTRACTWhelk (Astraea undosa), treated with 0.25% papain solution infused by tumbling for 5, 10, or 20 min before canning, was compared to commercial abalone (standard) and untreated canned whelk (control) for sensory and texture characteristics. Treated whelk samples showed changes in sweetness and bitterness. Opercular muscle treated with papain for 10 or 20 min had lower sensory hardness, springiness and chewiness than untreated canned whelk. Instrumental texture analysis (TPA) indicated opercular muscle with 20 min papain treatment had lower hardness and chewiness compared to untreated whelk. Thus, papain treatment demonstrated the feasibility of improvement of canned whelk eating quality by reducing hardness and chewiness.
Fortification Spirit, a Contributor to the Aroma Complexity of Port
Authors: Rogerson F.S.S. , De Freitas V.A.P. 
Published: July 2006

ABSTRACTFive 1999 varietal Douro table wines (Touriga Nacional, Touriga Francesa, Tinta Roriz, Tinto Cão, Tinta Amarela/Tinta Barroca mixed), one aguardente and five model Ports (aguardente fortified table wines) were quantified for 15 compounds by GC‐MS using selected characteristic ions. Although aguardente constitutes around one fifth of the volume of Port, it was found to be the major contributor of numerous compounds including: ethyl hexanoate (81 to 90%); ethyl octanoate (94 to 98%); ethyl decanoate (98 to 99%); benzaldehyde (87 to 94%); a‐terpineol (76 to 91%); linalool (58 to 91%); ethyl hydrocinnamate (100%). Aguardente volatiles make an essential contribution to young Port aroma, adding fruity, balsamic and spicy aroma complexity.
Relating Glucosinolate Content and Flavor of Broccoli Cultivars
Authors: Baik H.‐Y. , Juvik J.A. , Jeffery E.H. , Wallig M.A. , Kushad M. , Klein B.P. 
Published: July 2006

ABSTRACT:Flavor and glucosinolate contents of multiple broccoli cultivars (Brassica oleracea var. italica) were compared to determine whether a relationship existed between sensory and chemical attributes. Glucosinolates have been associated with the anticarcinogenic activity and flavor of cruciferous vegetables. A trained sensory descriptive panel developed 19 descriptive terms for aroma and flavor attributes and evaluated 19 broccoli cultivars. All 19 genotypes were assayed for individual and total glucosinolate content by HPLC (high performance liquid chromatography). Broccoli varieties differed significantly in their sensory and glucosinolate profiles. Using correlation and principal component analysis, we found little evidence that the glucosinolates were responsible for the distinctive flavor notes of broccoli.
Sensory Descriptive Analysis of Wheat, Corn, and Various Cereal “Gofios” from the Canary Islands
Authors: Caballero J.M. , Afonso V.L. Gutiérrez , Rubio C. , Hardisson A. 
Published: July 2006

ABSTRACT:The gofio is a grain derivate of powdery aspect elaborated using stone milling. For many centuries, this product has served as the main food in the Canary Islands. Thirty‐four commercial gofios from the Canary Islands were evaluated by descriptive analysis in order to gain a better sensory knowledge of this product. The sensory profile of gofios seems to be influenced by the type of cereal used. Corn gofios were more influenced by thermal treatment before the milling/grinding. Wheat and mixed‐cereal gofios presented a higher homogeneity in their sensory profile with no significant differences. Mixed‐cereal gofios were characterized by higher intensities in the vegetative and musty attributes.
Removing Astringency by Carbon Dioxide and Nitrogen‐Enriched Atmospheres in Persimmon Fruit cv. “Rojo brillante”
Authors: Arnal L. , Del Río M.A. 
Published: July 2006

ABSTRACT:Persimmon fruit cv. “Rojo brillante” were harvested at commercial maturity and kept in atmospheres with CO2 or N2 at 25°C for 18 or 27 h and evaluated after a simulated retail stage of 3 d at 15 °C, 80% RH. Soluble solids and polyphenol oxidase activity were not affected by CO2‐ or N2‐enriched atmospheres or length of treatment. Exposure time affected fruit firmness and color. Carbon dioxide treatment resulted in fruits that were lower in astringency. The greatest levels of ethanol and acetaldehyde were found in the fruits treated with CO2 for 27 h.
Starch Granule Size Strongly Determines Starch Noodle Processing and Noodle Quality
Authors: Chen Z. , Schols H.A. , Voragen A.G.J. 
Published: July 2006

ABSTRACTChemical compositions, physical properties, and suitability for starch noodle making of different granule size fractions from potato and sweet potato starches were studied. The ash content, amylose content, phosphorus content, gel firmness, and freeze‐thaw stability of small‐size granule fractions(< 20 μm) were significantly different from those of the large‐size granule fractions. The processibility and the qualities evaluated by objective and subjective methods of both dried and cooked starch noodles made from small‐size granule fractions were significantly better than those made from their initial starch preparations and much better than those made from the large‐size granule fractions.
Application of Antifreeze Protein for Food Preservation: Effect of Type III Antifreeze Protein for Preservation of Gel‐forming of Frozen and Chilled Actomyosin
Authors: Boonsupthip Waraporn , Lee Tung‐Ching 
Published: July 2006

ABSTRACTType III antifreeze protein (AFP) remarkably preserved Ca2+ ATPase activity of actomyosin during frozen and chilled storage. Under frozen conditions, AFP helped to retain the Ca2+ ATPase activity of actomyosin much higher than that of conventional cryoprotectants (sucrose‐sorbitol mixture). The Ca2+ ATPase activity increased with increasing AFP concentration and reached a maximum at 50g/L AFP. After 3‐d chilled storage, the Ca2+ ATPase activity of control and sucrose‐sorbitol samples had lost 80% and 50%, respectively, while the AFP samples remained unchanged. A Type III AFP mechanism based on freezing temperature depression (more unfrozen water) and inhibition of ice recrystallization that protects against the freezing of muscle proteins in chilled or frozen conditions is proposed.
Quality of Commercial Apple Juices Evaluated on the Basis of the Polyphenol Content and the TEAC Antioxidant Activity
Authors: Gliszczynska‐Swiglo A. , Tyrakowska B. 
Published: July 2006

ABSTRACTThe quality of 7 commercial apple juices, after 11 ‐mo storage, was assessed on the basis of polyphenol and vitamin C contents, and also on the Trolox® equivalent antioxidant capacity (TEAC) value. Phenolic acids, flavonoids, and vitamin C were quantified using high‐performance liquid chromatography. It was shown that the content of phenolic acids in juices varied up to 2‐fold and flavonoids up to 4.5‐fold. Moreover, storage of juices resulted in a decrease of phenolic acids (5% to 21%), flavonoids (8% to 19%), and also of TEAC values (6% to 14%). Significant correlations between polyphenol content and TEAC values for fresh, stored, and all juices (fresh plus stored) and no correlation for vitamin C indicate that the TEAC value of apple juices depends mainly on their polyphenol content. Based on these results, it is concluded that the TEAC value, directly reflecting polyphenol content, may serve as a useful parameter to assess the quality of apple juice at any stage of its shelf life.
Continuous Flow Radio Frequency Heating of Water and Carboxymethylcellulose Solutions
Authors: Zhong Q. , Sandeep K.P. , Swartzel K.R. 
Published: July 2006

ABSTRACTTap water and 1% CMC solutions were heated in a 40.68 MHz, 30 kW continuous flow radio frequency unit. Temperatures at different vertical and radial locations were monitored by fiber optic probes during batch heating of tap water and 1% CMC solution. Temperatures at different locations were similar during batch heating of tap water, while a significant temperature difference was observed for 1% CMC solutions, with the temperature close to the wall being higher than that at the center. Similar trends were observed during continuous heating of tap water and 1% CMC solutions, with Twall > TR/2 > Tcenter for the latter. The observations were a result of different dielectric properties of these 2 fluids, as well as the fluid flow characteristics during continuous heating.
The experience of fatigue for adults living with HIV
Authors: Jenkin Peter , Koch Tina , Kralik Debbie 
Published: July 2006

Aims.  The aim of this study was to go beyond objective clinical assessment and explore the experience of fatigue and self‐care strategies with adults who live with HIV.Rationale.  This study responded to a perceived lack of available evidence to inform the practice of service providers about ways fatigue impacts on the lives of people with HIV. Prior understandings of fatigue are derived from survey or instrument‐based tools or studies that do not consider the complexities of the personal experience that in‐depth interviews can elicit. The focus remains generally on description, measurement or management from a biomedical perspective.Methods.  A qualitative study using participatory action research methods was conducted during 2003 with 15 adults diagnosed with HIV who perceived fatigue was a problem in their lives. Data were collected by individual interviews, researcher's notes and two participatory action research groups.Results.  Thematic analysis of data demonstrated that fatigue remains silent and invisible to participant's families, friends and employers. Fatigue experienced by people living with HIV generally also met with a lack of acknowledgement and understanding from health professionals. People developed self‐care strategies over many years of trial and error.Relevance to clinical practice.  People living with a HIV seek to be acknowledged that fatigue is a legitimate concern, not only by health care professionals, but also people with whom they live. It is imperative that nurses who work with people living with HIV‐related fatigue consider the wider social aspects of the person's life as well as physical symptoms. Most importantly, there then needs to be a process of engagement and active listening to the individual's account of their experience of fatigue. Advocating that fatigue is a legitimate complaint to the person living with HIV as well as the wider public and professional community is imperative.