bluuebunny/crossref_metadata_2025_split huggingface dataset:
Quantitation and Distribution of Simple and Acylated Anthocyanins and Other Phenolics in Blueberries
Authors: GAO L. , MAZZA G. 
Published: August 2006

ABSTRACTSimple and acylated anthocyanins and other phenolics in ten cultivars and hybrids of lowbush and one cultivar of highbush blueberries were extracted, isolated and quantified by reversed phase HPLC and capillary gas liquid chromatography. All cultivars contained nonacylated glucosides and galactosides of delphinidin, cyanidin, petunidin, peonidin, and malvidin. Each anthocyanin also occurred in the acetylated form in eight of eleven cultivars. Total anthocyanins in blueberries ranged from 110 to 260 mg/100g of fresh berries. ‘Blomidon’ berries contained the lowest and ‘Chignecto’ berries the highest level. Acetylated anthocyanins made up to 35% of the total anthocyanins in ‘Chignecto’. Chlorogenic acid was the major colorless phenolic of lowbush and highbush blueberries, at 50–100 mg/100 g fresh fruit.
Chemometric Classification of L‐Tryptophan Lots from Genetically Modified Bacillus amyloliquefaciens Strains
Authors: TOYODA M. , SAITO Y. , UCHIYAMA M. , GENDEL S. , FRY F. S. , TRUCKSESS M. W. , PAGE S. W. 
Published: August 2006

ABSTRACTFour types of L‐tryptophan lots produced by genetically modified B. myloliquefaciens strains II‐V, which consisted of case‐associated (11) with manifestations of EMS, control (16), and other lots (11), were compared by multivariate computer recognition programs (chemometrics) including HCA, PCA, KNN and SIMCA, as well as PLS. In HCA data analysis lots from strains III and V formed discrete clusters, and in PCA and SIMCA, both lots formed separated groups. Lots from strains II and IV were included in a group of lots from strain III. This indicated strains II and IV too were closely related to strain III. When strain vs case‐associated control or other lots were compared by four methods, SIMCA provided adequate strain separation and strains were well grouped in case‐associated or control lots.
In Situ Preparation of Fatty Acid Methyl Esters for Analysis of Fatty Acid Composition in Foods
Authors: PARK P.W , GOINS R.E. 
Published: August 2006

ABSTRACTLipid extraction preceding fatty acid methyl esters (FAME) preparation for gas chromatography is time‐consuming and cumbersome. We omitted the lipid extraction and performed in situ transesterification (ISTE) by heating lipid‐containing foods at 90°for 10 min after adding 0.5N NaOH in methanol for methanolysis and continued heating another 10 min for further methylation after adding 14% BF3 in methanol. FAME prepared by ISTE showed fatty acid composition virtually identical to FAME prepared after lipid extraction from powder, liquid, phospholipid‐rich, and tissue products. Due to its simplicity, speed, and reduced organic solvent usage, ISTE should be useful to determine overall fatty acid composition of foods.
Aflatoxin M1 in Parmesan Cheese: HPLC Determination
Authors: BARBIERI G. , BERGAMINI C. , ORI E. , RESCA P. 
Published: August 2006

ABSTRACTA method was developed to determine aflatoxin M, in Parmesan cheese produced in the Modena area during 1991. The analytical method was based on extraction of aflatoxin M, from the cheese by chloroform and clean‐up by liquid‐liquid extraction. The determination was made by high‐pressure liquid chromatography. Of 200 fresh Parmesan cheese samples analyzed, 18 showed presence of aflatoxin M, in low concentrations (max. 0.190 μG/kg). Italian food law does not establish any maximum allowed level for this aflatoxin. The maximum limit proposed by the Swiss Federal Bureau of Health was 0.250 μg/kg.
Akara (Fried Cowpea Paste) Quality as Affected by Frying/Reheating Conditions
Authors: TAN P. , HUNG Y.‐C. , McWATTERS K.H. 
Published: August 2006

ABSTRACTThree factors (initial cooking time, reheating time, and reheating oil temperature) at three levels each were studied to determine effects on consumer acceptance of partially cooked, frozen, reheated akara. Based on consumer panel results, initial cooking time should be more than 50 sec to obtain acceptable akara. With 75 set initial cooking time (ICT), reheating time (RT) should be at least 50 set, while reheating oil temperature (ROT) should range from 152–180°C. RT should be more than 70 set and ROT not exceed 180°C when 100 set ICT is applied. Trained sensory panel testing and instrumentahchemical measurements verified that the quality of akara from recommended processing conditions was close to that of fresh akara.
Texture of Pecans Measured by Sensory and Instrumental Means
Authors: OCÓN A. , ANZALDÚA‐MORALES A. , QUINTERO A. , GASTÉLUM G. 
Published: August 2006

ABSTRACTThe texture of pecans (Carya illinoensis) from four cuhivars (Barton, Mahan, Western and Wichita) was analyzed using sensory and instrumental methods. Sensory hardness, flexibility and crispness were rated by trained panelists. Ranking of hardness and crispness was also carried out. A Texture Analyser TAXT2 was used for 50% compression, texture profile analysis (TPA), puncture and bending. Puncture and 50% compression gave best reproducibility, least variability and agreement with sensory data. The most relevant TPA parameters were cohesiveness, elasticity and fracturabihty. Parameters from the bending test did not indicate texture of the pecans suitably.
Rheological Properties of Renneted Reconstituted Milk Gels by Piezoelectric Viscoprocess: Effects of Temperature and Calcium Phosphate
Authors: LAGOUEYTE N. , LAGAUDE A. , DE LA FUENTE B. TARODO 
Published: August 2006

ABSTRACTScanning electron microscopy (SEM) and rheology and permeability were used to evaluate effects of clotting temperature and calcium phosphate on reneted reconstituted milk gels, especially microstructure and permeability. Dynamic measurements with a piezoelectric Viscoprocess determined rheological properties of curd after various times of renneting. An increase in clotting temperature accelerated specific rennet action and gel formation; maximum stiffness was reached faster but its value was weaker. Addition of calcium phosphate increased rate of gel formation. Maximum stiffness was reached faster but its value was not changed. Gel microstructure was not very different but its permeability coefficient decreased.
Cheddar Cheese Texture Related to Salt Release During Chewing, Measured by Conductivity—Preliminary Study
Authors: JACK FRANCES R. , PIGGOTT JOHN R. , PATERSON ALISTAIR 
Published: August 2006

ABSTRACTSalt is dispersed throughout the matrix of Cheddar cheese. We hypothesized that the manner in which salt is released into the mouth during chewing may be directly related to cheese breakdown, and hence texture. Conductivity (used as the best estimate of salt) in the mouth was continually monitored during consumption of a range of Cheddars. Characteristics of conductivity changes varied between cheeses. Relationships were observed between such changes and instrumental and sensory measures of texture. This preliminary study, based on responses of a single subject, suggests the potential of salt release data to help distinguish texture in cheese.
Fermentation of Lye‐treated Carrots by Lactobacillus plantarum
Authors: DE CASTRO A. , REJANO L. , SÁNCHEZ A.H. , MONTAÑO A. 
Published: August 2006

ABSTRACTSodium hydroxide treatment of peeled and trimmed carrots was investigated to rid them of natural epiphytic microflora that interferes with fermentation. It also formed a buffered brine by subsequent neutralization with acetic acid. Two lye concentrations (1% and 2% NaOH) and three treatment times (1,15 and 30 min) were evaluated. Inoculation of Lactobacillus pluntarum into NaOH‐treated carrot brines resulted in a controlled fermentation yielding lactic acid almost exclusively. Percent carbon recovery varied from 83.7 to 148.3. More than 92% of available glucose and >85% fructose, but <13% sucrose, were utilised after 7 days fermentation. Texture and surface color (L*) of fermented NaOH‐treated carrots were affected (p < 0.05) by NaOH concentration and treatment time. The product flavor was not adversely affected by alkaline treatment.
Color Stability and Microbial Growth Relationships in Beef as Affected by Endogenous α‐Tocopherol
Authors: CHAN W.K.M. , HAKKARAINEN K. , FAUSTMAN C. , SCHAEFER D.M. , SCHELLER K.K. , LIU Q. 
Published: August 2006

ABSTRACTLongissimus muscle from Holstein steers supplemented with vitamin E at 500 or 2000 mg/head/day showed less surface metmyoglobin accumulation than controls during 12 days storage at 4°C. Temperature abuse at 25°C for 24 hr increased metmyoglobin formation; vitamin E supplementation diminished the adverse effect of temperature abuse. No differences (P > 0.05) in bacterial load were observed among the 3 vitamin E treatments during storage. Sensory panelists preferred vitamin E‐supplemented beef steaks in visual acceptance. Panelist assessment of discoloration correlated highly with a value and hue angle. In general, elevated α‐tocopherol concentrations in beef steaks did not affect panelist assessment of meat spoilage.
Beef Shank Fat Solubility in Supercritical Carbon Dioxide‐Propane Mixtures and in Liquid Propane
Authors: ACOSTA G.M. , SMITH R.L. , WALSH J.E. , BONI K.A. 
Published: August 2006

ABSTRACTFor propane, conditions were 298K and 308K at the liquid vapor pressure. For supercritical mixtures, conditions were 308K at pressures from 8.9 to 15.7 MPa. The solubility of fat in CO2‐propane increased with increasing pressure, up to 0.66wt% at 15.7 MPa. The average solubility of the fat in propane at 298K was 16.7wt% and at 308K it was 21.4wt%. The extracted fat was solid with a melting range of 295–314K. There was no apparent degradation of collagen during extractions. Beef shank fat extraction with propane is feasible and advantageous over use of supercritical CO2‐propane.
Reversible pH Effect on Pork Paleness in a Model System
Authors: SWATLAND H. J. 
Published: August 2006

ABSTRACTPork was cut into small disks, perfused with phosphate buffer, and fiberoptic reflectance was measured as pH was changed under computer control. After myoglobin removal, the effect of pH on paleness was reversible. From pH 7 to pH 5, reflectance increased as pH decreased, and decreased as pH increased (P < 0.005). A notable degree (∼40% total reflectance) of light scattering from normal pork may originate from a reversible effect of pH on myofibrils. However, this makes only a minor contribution (∼5% total reflectance) to the very high reflectance of severely pale, soft, exudative pork.
Protein Isolation from Tomato Seed Meal, Extraction Optimization
Authors: LIADAKIS GEORGE N. , TZIA CONSTANTINA , OREOPOULOU VASSILIKI , THOMOPOULOS CHRISTOS D. 
Published: August 2006

ABSTRACTWater extraction of tomato seed meal proteins was studied to find optimal conditions for protein extraction and isolation. A central composite design including temperature, pH, time and water/solids was used and second order models were employed. Optimum conditions were: 50°C, pH 11.5, 20 min and water/solids = 30/1 (v/w). Experimental values were: extraction yield (extracted protein to that in raw material) 66.1%, protein content of product 72.0%, and total protein yield (protein in isolated product to that in raw material) 43.6%. Estimated values were in good agreement with experimental values. Optimum conditions were confirmed by a larger scale experiment.
Sardine Surimi Gels as Affected by Salt Concentration, Blending, Heat Treatment and Moisture
Authors: ALVAREZ C. , COUSO I. , TEJADA M. 
Published: August 2006

ABSTRACTThe effects of simultaneous modification of salt concentration, blending time, moisture content and heat treatment at different setting and cooking temperatures and time on characteristics of sardine (Surdina pilchardus) surimi gels was examined using a randomized incomplete block design. Maximum gel strength (GS) was obtained at highest salt concentrations and 78% moisture. Pre‐setting was required to achieve acceptable gel quality. Highest GS values were found in gels set for 30–60 min at 35°C prior to heating at 90°C for 40 min. However, GS decreased after prolonged heating at 90°C. Gels set at 25, 35 and 40°C for 90 min had lower GS values when heated at 90°C for 40 min but were stable during further heating.
Reduction of Aflatoxin M1 from Artificially Contaminated Milk Using Ultrafiltration and Diafiltration
Authors: HIGUERA‐CIAPARA I. , ESQUEDA‐VALLE M. , NIEBLAS J. 
Published: August 2006

ABSTRACTThe effect of ultrafiltration‐diafiltration (UF‐DF) on removal of aflatoxin M1 (AFM1) from raw whole, homogenized and acidified milk was studied. Milk was artificially augmented with concentrations of AFM1 varying from 0.5 to 3.5 μg/L. The removal of AFM1 was influenced (p<0.05) by the initial concentration and the homogenization process. Homogenization and acidification decreased the removal of AFM, from milk. The UF‐DF process did not result in concentrates within permissible residual levels at any concentration studied. However, reconstituted retentates had residual levels of AFM1 < 0.5 μg/L resulting from milk originally containing up to 2 μg/L.
Detection of Parasites in Fish by Superconducting Quantum Interference Device Magnetometry
Authors: JENKS W.G. , BUBLITZ C.G. , CHOUDHURY G.S. , MA Y.P. , WIKSWO J.P. 
Published: August 2006

ABSTRACTCandling, the traditional means of detecting parasites during fish fillet processing, is time consuming and labor intensive. This method is a major factor in reducing the quality and increasing the cost of fish brought to market. The difference in electrical conductivity between fish and an embedded parasite was hypothesized to be a practical basis for an instrument which would have potential for automated parasite detection. A small electrical current was passed through a parasite‐containing fillet and the magnetic field above the fillet was recorded by a Superconducting Quantum Interference Device magnetometer. Results indicate potentially successful detection of parasites by the device.
Kinetics of Pigment Oxidation in Beef from Steers Supplemented with Vitamin E
Authors: LANARI M.C. , SCHAEFER D.M. , LIU Q. , CASSENS R.G. 
Published: August 2006

ABSTRACTA model was developed for the mechanistic analysis of pigment oxidation in longissimus lumborum (LL) or gluteus medius (GM) from control and vitamin E supplemented cattle. Metmyoglobin (MetMb) formation presented an induction period which generally increased with supplementation dose and duration, followed by a phase where MetMb accumulated faster than during the induction period. α‐tocopherol concentration only affected length of the induction period. Color stable LL had a longer induction period than color labile GM. The model included oxymyoglobin autoxi‐dation to MetMb and superoxide anion, and oxidation of oxymyoglobin to MetMb by prooxidants arising from the superoxide anion. α‐tocopherol inhibition was interpreted as a competitive reaction between the antioxidant and oxymyoglobin for lipid peroxy radicals.
Chicken Skin Composition As Affected By Aqueous Washing
Authors: BONIFER L.B. , FRONING G.W. 
Published: August 2006

ABSTRACTBroiler skin was washed in either 0.1M sodium chloride (pH 7.0) or 0.5% sodium bicarbonate buffer (pH 8.4) to reduce water‐soluble proteins and fat. Washing increased moisture and total protein content (P<0.05) of skin. Ash content was lower (P<0.05) in skin washed in 0.5% sodium bicarbonate buffer compared to unwashed and 0.1M sodium chloride washed skin. Fat content decreased (P<0.05) following washing. Salt extractable proteins and collagen content remaining in skin increased following washing (P<0.05). Water‐soluble proteins remaining in washed skin were lower (P<0.05). SDS‐PAGE gel patterns for salt extractable proteins remaining in skin after washing revealed more intense bands in regions of myosin (200K daltons), M‐proteins (165K daltons) and C‐protein (135–140K daltons) and 31‐45K daltons.
Inhibition of Lipid Oxidation in Meats by Inorganic Phosphate and Ascorbate Salts
Authors: CRAIG JEAN A. , BOWERS JANE A. , WANG XIAO‐YING , SEIB PAUL A. 
Published: August 2006

ABSTRACTThe sodium salts of tripolyphosphate, tetrapyrophosphate, L‐ascorbate monophosphate, and L‐ascorbate polyphosphate at 0.3% and L‐ascorbic acid and sodium L‐ascorbate at 0.1% were added to ground turkey and ground beef. Sensory attributes and hexanal content were evaluated immediately after cooking and after 1 and 3 days storage (4°C). Percentages of moisture and fat and nonheme iron were determined. All samples containing a phosphate salt had more meaty flavor and less stale and rancid flavor and aroma and contained less hexanal after 3 days storage than samples with no additive. The addition of phosphate salts decreased cooking losses but did not affect fat content. Phosphate salts decreased nonheme iron in cooked turkey patties but not in beef patties. The taste panel detected a very slight soapy flavor in patties with the addition of any phosphate salt at 0.3%.
Proteinase in Pacific Whiting Surimi Wash Water: Identification and Characterization
Authors: BENJAKUL SOOTTAWAT , SEYMOUR THOMAS A. , MORRISSEY MICHAEL T. , AN HAEJUNG 
Published: August 2006

ABSTRACTA proteinase in Pacific whiting surimi wash water (SWW) was characterized to be cathepsin L based on molecular mass (Mr), substrate specificity, and SDS‐substrate gel electrophoresis. The proteinase was highly active on Z‐Phe‐Arg‐NMec, and the native Mr was 27,400 based on size exclusion (SEC)‐HPLC. Acidification of the SEC‐HPLC fractions showed a two‐fold increase in activity on Z‐Phe‐Arg‐NMec. SWW proteolytic activity was found at Mr 54,200 on SDS‐substrate gel. However, acidification shifted the activity zone to Mr 39,500 corresponding to cathepsin L. No evidence of activity by calpain or cathepsin B or H was found in Pacific whiting SWW.
Protease Inactivation in Fish Muscle by High Moisture Twin‐Screw Extrusion
Authors: CHOUDHURY GOUR S. , GOGOI BINOY K. 
Published: August 2006

ABSTRACTThe effects of material temperatures at the die, screw speed, and screw configurations on inactivation of protease in Arrowtooth flounder (Atheresthes stomias)muscle were studied. No inactivation occurred below a material temperature of 40°C in the extruder die. Rapid destruction of protease in Arrowtooth flounder muscle occurred in the range 50–80°C. Complete inactivation of protease occurred at 100°C irrespective of screw speed and configuration. Protease inactivation was higher at low screw speed.
Riboflavin Affects Anthocyanin Synthesis in Nitrogen Culture using Strawberry Suspended Cells
Authors: MORI TSUKASA , SAKURAI MIEI 
Published: August 2006

ABSTRACTAnthocyanins were produced under 88.8 μmol m_2s_1 for 2 wk using cells derived from suspended cultures of strawberry leaf tissues. Although riboflavin stagnated cell growth, anthocyanin synthesis was strongly enhanced. The highest anthocyanin contents (about 1000 μg/g cell) were obtained at 1 wk in optimum medium using 8 and 10 mg/L concentrations of riboflavin, attaining amounts 2.7 times more than the control. Total anthocyanin production was highest in the 4 mg/L riboflavin concentration after 2 wk. Moreover, this enhancement of anthocyanin synthesis by riboflavin supplements was observed in culture conditions in which cells generally lost the faculty of producing anthocyanin, such as a ratio of NHJ NO3/0:60, 60:0, 0:30, and 30:0 after 1 wk. The highest anthocyanin content was obtained in a ratio of NHJ(30 mM):NO3 (0 mM), which reached 1474 μg/g cell and was 7.1 times greater than that obtained at 2 wks and that produced by the control after 1 wk. Riboflavin also influenced major anthocyanins composition.
Production of Microporous Sugars for Adsorption of Volatile Flavors
Authors: ZELLER B.L. , SALEEB F.Z. 
Published: August 2006

ABSTRACTHighly microporous amorphous sugars and saccharide‐salts with surface areas up to 274 m2/g were created by spray atomizing aqueous solutions into cryogenic liquids and drying. These molecular sieves were edible, water soluble, and had high volatile adsorption capacity, making them particularly suitable as flavor carriers for dry packaged foods. Surface area was dependent on sugar solution concentration, type and extent of salt formation, and drying conditions. High surface area was attained only when drying was conducted below the solution collapse temperature. Some saccharide‐salts had considerably higher collapse temperatures than pure sugars, could be dried under less rigorous conditions, were more resistant to moisture damage, and exhibited short‐chain polymerization.
Salt, Cryoprotectants and Preheating Temperature Effects on Surimi‐like Material from Beef or Pork
Authors: PARK S. , BREWER M.S. , McKEITH F.K. , BECHTEL P.J. , NOVAKOFSKI J. 
Published: August 2006

ABSTRACTGel forming ability, measured by cooked gel hardness, and water‐holding capacity of surimi‐like pork were enhanced by addition of NaCl at 1.5 or 3% although 4.5% or 6% NaCl did not further increase hardness. Cooked gel strength was unaffected by freezing of beef or pork surimi‐like materials for 48 hr. Addition of cryoprotectants (3% or 6% sorbitol, 3% glycerol, or 3% sucrose) before freezing had no effect on gel forming ability. Gel hardness was not increased by preheating prior to cooking. Preheating surimi‐like pork at 50°C resulted in formation of weaker gels which corresponded to myosin proteolysis. Myosin heavy chain (mw 200 kD) decreased, and new peptide fragments of mw about 138 kD, 128 kD, 120 kD, 86 kD, 77 kD, and 64 kD appeared. Proteolysis was salt‐dependent and occurred at pH 6.8–7.5.
Flow Properties, Firmness and Stability of Double Cream Cheese Containing Whey Protein Concentrate
Authors: SANCHEZ C. , BEAUREGARD J.‐L. , BIMBENET J.‐J. , HARDY J. 
Published: August 2006

ABSTRACTAs estimated on‐line, the viscosity after cooling of double cream cheese curd containing heat‐denatured WPC (DCC +) increased from 1.4 Pa.s to 1.7 Pa.s when cooled to the range of 45°C to 24°C, and then decreased from 1.7 Pa.s to 1.0 Pa.s when cooled from 24°C to 15°C. The viscosity of DCC‐ (without heat‐denatured WPC) increased from 1.5 Pa.s to 2.2 Pa.s at temperature shift from 40°C to 15.5°C. The firmness of stored DCC + and DCC‐, respectively, decreased from 15.1N to 6.5N when cooled to temperatures from 45°C to 15°C, and from 17.9N to 9.9N when cooled from 40°C to 15.5°C, as recorded by cone penetrometry. The structure of DCC+ cooled to 15°C collapsed after penetrometry, and DCC+ cooled to 20°C destabilized during shearing in coaxial cylinder rheometer. A new phase in DCC+ based on milk fat globules liberated by cluster disruption may be the cause of the structural and textural instability.
Optimizing Acceptability of a High Fruit‐Low Sugar Peach Nectar using Aspartame and Guar Gum
Authors: PASTOR M.V. , COSTELL E. , IZQUIERDO L. , N L. DURÁ 
Published: August 2006

ABSTRACTSixteen low‐sugar peach nectar samples were prepared with 60% fruit, 0.082 to 0.922 g/L aspartame and 0 to 4.0 g/L guar gum, following a two‐factor central composite rotatable design. The formulation containing 0.6 g/L aspartame and 0.6 g/L guar gum was selected by Response Surface Methodology. Chemical composition, calorie content, rheological behavior and acceptability of the selected sample, the control sample with added sucrose and of both low‐calorie and regular commercial nectars were compared. Acceptability data were analyzed by ANOVA, signal to noise ratio and Internal Preference Mapping. Acceptability of the selected sample did not differ from that of the control sample nor from some commercial nectars.