bluuebunny/crossref_metadata_2025_split huggingface dataset:
Radiation Disinfestation of California Stone Fruits Infested by Medfly—Effectiveness and Fruit Quality
Authors: MOY J. H. , KANESHIRO K. Y. , OHTA A. T. , NAGAI N. 
Published: August 2006

ABSTRACTThe effectiveness of radiation disinfestation of California peaches, nectarines and plums infested by Mediterranean fruit flies (Ceratitis capitata) and the effects of gamma‐radiation up to 1 kGy (100 krad) on the sensory qualities of these fruits were studied. Medfly eggs in infested peaches and nectarines treated at 0.4–0.5 kGy (40–50 krad) in a Cobalt‐60 irradiator did not hatch. Results in irradiated plums were inconclusive. Results of triangle tests with a taste panel of 15–20 show no differences in sensory qualities between plum and nectarine samples irradiated at 0.3 kGy and their controls. Some differences were detected between irradiated samples and controls: color and flavor of peaches at 0.3 kGy; color of plums and peaches 0.5 kGy; aroma of peaches and texture of plums at 0.5 kGy. At 1 kGy, differences were found in the texture of plums, nectarines, and peaches, and color and flavor of nectarines. Better control of harvesting, shipping and handling would help retain the qualities of these irradiated fruits.
Complete Heterolactic Acid Fermentation of Green Beans by Lactobacillus cellobiosis
Authors: CHEN K.‐H. , McFEETERS R. F. , FLEMING H. P. 
Published: August 2006

ABSTRACTOnly Lactobacillus cellobiosus, among eight strains of heterofermentative lactic acid bacteria, removed all fermentable sugars from green beans. Proper blanching of the beans was required to prevent growth by natural lactic acid bacteria. An inoculum of 10 CFU/ml Lactobacillus plantarum and 106 CFU/ml L. cellobiosus resulted in the formation of twice as much lactic acid as inoculation with L. cellobiosus alone. A maximum of 3.74% sugar was metabolized by L. cellobiosus in bean juice containing 2.5% NaCI and 0.08% acetic acid. Fructose was nearly quantitatively reduced to mannitol with a concomitant accumulation of acetic acid. Ethanol was not observed until most of the fructose was metabolized. The L. cellobiosus‐fermented beans had a more mild acid flavor than beans fermented with L plantarum.
Stability of Mannitol to Lactobacillus plantarum Degradation in Green Beans Fermented with Lactobacillus cellobiosus
Authors: CHEN K.‐H. , McFEETERS R. F. , FLEMING H. P. 
Published: August 2006

ABSTRACTMannitol, in fermented green bean juice, was converted to lactic acid by Lactobacillus plantarum when the initial pH was raised to 3.9. However, at pH 3.5, mannitol was stable to anaerobic degradation by a 106 CFU/ml inoculum of 19 strains of L. plantarum and four isolated homofermentative lactobacilli. Several strains were capable of limited mannitol degradation at an initial pH 3.7. Completely fermented beans were microbiologically stable for at least 6 months under anaerobic conditions at 27°C. It is possible that heterolactic acid‐fermented vegetables are microbiologically stable provided fermentable sugars are removed and the pH is lowered below pH 3.7.
Identification of Tomato Catsup Comminution Process Using Sucrose Velocity Gradient Centrifugation
Authors: BASEL RICHARD M. 
Published: August 2006

ABSTRACTSucrose gradients 5–60% were used to determine the method of comminution used for preparing catsup. Unmilled samples showed a very broad centrifugation pattern while milling or low‐speed horhogenization showed a narrower centrifugation pattern. High pressure (210 kg/sq cm) homogenization caused discrete bands upon centrifugation. Results of standard samples were compared to catsup produced by midwest processors.
Effects of Processing and Storage on the Water‐Soluble Vitamin Content of Human Milk
Authors: GOLDSMITH S. J. , EITENMILLER R. R. , TOLEDO R. T. , BARNHART H. M. 
Published: August 2006

ABSTRACTEffects of four heat treatments (62.5°C, 30 min; 72°C, 15 sec; 88°C, 5 sec; and 100°C, 5 min) and frozen storage (−20°C, 4 wk) on water‐soluble vitamin content of composite samples of mature human milk were determined. No changes in riboflavin, biotin, and total pantothenic acid content were observed after any of the treatments. Heating at 100°C for 5 min decreased thiamin, vitamin B12, and vitamin C contents. Vitamin Bs content was reduced by heating at 88°C and 100°C. Free folate was not affected by heating while total folate concentration was decreased similarly by all heat treatments. During frozen storage at −20°C, niacin and free pantothenic acid concentrations were reduced; riboflavin, vitamin Bs, biotin, total pantothenic acid, vitamin C, and vitamin B12 were unaffected; while measurable thiamin and free folate concentrations increased. Overall, the two lower temperature treatments were less detrimental to the water‐soluble vitamins in human milk.
Effect of Pectin and Lignin on Mutagenicity in the Ames Assay
Authors: WATSON NANCY Z. , GREEN NANCY R. 
Published: August 2006

ABSTRACTThe effect of incorporating varying concentrations of pectin and lignin into the Ames assay with the known mutagens, benzo(a) pyrene, 3‐methyl cholanthrene, and N‐methyl‐N‐nitro‐N‐nitrosoguanidine, on mutagenic activity was investigated. The addition of 50 μg, 150 μg, and 300 μg concentrations of pectin and lignin failed to block the mutagenicity of benzo‐pyrene and 3‐methyl cholanthrene in the Ames/mammalian microsome assay using Salmonella typhimurium TA 98 and TA 100 with and without preincubation. The incorporation of 50 μg, 150 μg, and 300 μg of pectin and lignin did not block the mutagenic activity of MNNG in the Ames Spot test with Salmonella typhimurium TA 100.
Quality Attributes and Retention of Selected B‐Vitamins of Canned Faba Bean as Affected by Soaking Treatments
Authors: LU C. L. , HSU K. H. , WILSON L. A. 
Published: August 2006

ABSTRACTSolutions of ethylenediamine tetraacetic acid and sodium bicarbonate were used to soak faba beans before canning. Soaking in ethylenediamine tetraacetic acid solutions only caused a slightly lighter bean color. Soaking in bicarbonate solutions increased both the drained weight and the softness of the cooked beans, and it also made the bean color darker. The profiles of loss of both thiamin and riboflavin during the canning process were determined. Riboflavin was lost primarily during retorting while thiamin was lost in several processes including heat pretreatment and soaking. Mechanism of loss for the two vitamins was mainly leaching; very little thermal destruction was observed. None of the soaking treatments affected the retention of these vitamins.
Measurement of Water Activity of Salt Solutions and Foods by Several Electronic Methods as Compared to Direct Vapor Pressure Measurement
Authors: STAMP J.A. , LINSCOTT S. , LOMAURO C. , LABUZA T.P. 
Published: August 2006

ABSTRACTThe Kaymont‐Rotronics Hygroskop DT, the Beckman‐Sina and the Protimeter were tested for their ability to measure water activity (aw) of five foods over the 0.11 – 0.85 aw range. Each instrument was calibrated at 30 ± 0.1°C against ten saturated salt solutions using a modification of the AOAC Method 32.004‐32.009. Regression of the reading versus true aw, as determined by the vapor pressure manometer (VPM), gave high r2 values for the saturated salt solutions between 0.32 – 0.85 aw. An error of approximately 0.01 aw units was found using the 1 hr data but no significantly better regression line was found using the 24‐hr data as compared to I hr data. Measurement of the aw of five foods, however, gave values differing by an average of 0.051 aw units as compared to the VPM readings. This study demonstrates justification of the FDA cutoff aw value of 0.85 for low‐acid foods as a margin of safety.
Effect of Cooking Temperature and Animal Age on the Shear Properties of Beef and Buffalo Meat
Authors: ROBERTSON J. , RATCLIFF D. , BOUTON P. E. , HARRIS P. V. , SHORTHOSE W. R. 
Published: August 2006

ABSTRACTSemimembranosus muscle samples from young (24 – 29 months) and old (48 – 54 months) buffalo and Brahman‐Shorthorn steers of similar carcass weights, within age groups, were heated for 1 hr at 11 temperatures from 40 – 95°C. Warner‐Bratzler initial yield force values indicated that myofibrillar strength was not affected by animal age or species. For stretched muscles, (where effects due to differences in myofibrillar contraction state would be minimal), peak force and peak force minus initial yield force values were greater (a) for older animals only when cooking temperatures were >60°C and (b) for buffalo than for beef over the 40 – 95°C range. These results suggested that there were species differences in the mechanical properties of undenatured as well as partially denatured connective tissue.
Effect of Consuming Yogurts Prepared with Three Culture Strains on Human Serum Lipoproteins
Authors: JASPERS D. A. , MASSEY LINDA K. , LUEDECKE LLOYD O. 
Published: August 2006

ABSTRACTTen human adult males' usual diets were modified by incorporating 681g nonfat, unpasteurized yogurt daily throughout three 14‐21 day periods. A different set of select culture strains, two commercial and one patented, were used for yogurt production in the three dietary periods. Including yogurt daily in the diet significantly reduced fasting total serum cholesterol 10‐12% in human adult males on some days, but serum cholesterol returned towards control values with continued yogurt consumption. Serum triglycerides and the proportions of serum lipoproteins were not significantly influenced by increasing yogurt consumption. Differences in concentrations of uric, orotic and hydroxymethylglutaric‐like acids in the yogurts were insufficient to account for the differences in temporary hypocholesterolemic effects of yogurt consumption seen between strains.
Maillard Browning of Common Amino Acids and Sugars
Authors: ASHOOR S. H. , ZENT J. B. 
Published: August 2006

ABSTRACTCommon amino acids and amide derivatives have been ranked according to the intensity of Maillard browning formed when heated in an autoclave at 121°C for 10 min, under identical conditions, with each of the sugars D‐ribose, D‐glucose, D‐fructose, α‐lactose and sucrose. The amino compounds have been grouped into high, intermediate and low browning producing groups. Browning formed by heating a representative of each group with D‐glucose, D‐fructose and α‐lactose at pH values ranging from 6–12 was studied. Maximum browning was obtained at a pH value of about 10 in all of the amino acid‐sugar solutions tested.
Inhibition of N‐Nitrosamine Formation in a Cured Ground Pork Belly Model System
Authors: THEILER R. F. , SATO K. , ASPELUND T. G. , MILLER A. F. 
Published: August 2006

ABSTRACTA model system consisting of a uniformly distributed sample of ground pork in conjunction with a nitrite containing curing solution was utilized to evaluate the formation of N‐nitrosamines. Utilizing this system a wide variety of compounds were discovered to dramatically reduce the level of N‐nitrosopyrrolidine (NPyr) formed during frying. Carbohydrates including the reducing sugars dextrose, ribose, lactose, and maltose, as well as liquid smoke preparations, were found to reduce NPyr levels by as much as 60%. In addition, when low levels of combinations of inhibitors glucose, liquid smoke, and α‐tocopherol were incorporated, reductions in nitrosamine levels as great as 80% were observed in model systems as well as in pilot plant manufactured bacon.
Microbiological Contamination and Primal Cut Yields of Skinned and Scalded Pork Carcasses
Authors: SCHAEFER‐SEIDLER C. E. , JUDGE M. D. , COUSIN M. A. , ABERLE E. D. 
Published: August 2006

ABSTRACTMicrobiological contamination was determined in core samples from the surface of the ham, shoulder, belly and back of skinned and scalded pork carcasses. Aerobic plate counts of mesophilic organisms indicated that ham and shoulder areas of scalded carcasses had higher bacterial numbers than skinned carcasses. Contamination on the back of the carcass was similar for skinned and scalded carcasses, while skinned carcass bellies had slightly higher counts than did scalded bellies. Numbers of psychrotrophic bacteria were negligible in all cases. Weights of primal cuts were compared in skinned and scalded carcasses by alternately skinning one side of each of 23 pork carcasses, while the other side was left skin‐on. Belly, picnic shoulder and ham yields were less for skinned sides, while the loin and Boston shoulder were not affected.
Evaluation of Extra Low Voltage Electrical Stimulation Systems for Bovine Carcasses
Authors: POWELL V. H. , DICKINSON R. F. , McPHAIL N. G. , BOUTON P. E. , HARRIS P. V. 
Published: August 2006

ABSTRACTTwo extra low voltage electrical stimulation (ES) systems have been evaluated for their effect on the tenderness of beef semimembranosus (SM), longissimus dorsi (LD), gluteus medius, biceps femoris and semitendinosus muscles. Warner‐Bratzler shear force values indicated that both ES systems worked satisfactorily; ES samples had values which (a) were significantly (P < 0.001) lower than obtained for unstimulated (NES) samples where both were held under chilling conditions which should have produced considerable toughening, and (b) were not significantly different from NES samples restrained from shortening. Comparing ES samples with unrestrained and restrained NES samples, held under identical rapid chilling conditions, showed not only that the ES systems worked, but how well they worked. The SM and LD muscles appeared preferable for evaluation purposes.
Effect of Some Insoluble Milk Proteins on Sensory Characteristics of Appearance and Texture in Cookies
Authors: COOPER HESTER R. , PATTEN JACQUELINE D. , FLETCHER ROBERT H. 
Published: August 2006

ABSTRACTLactalbumin, lactic casein, rennet casein, low‐calcium and high‐calcium co‐precipitates were processed from skim milk and dried using both spray and pneumatic‐conveying ring driers. Ring dried material was further divided into 30, 60 and 100 mesh sizes. All 20 protein products were tested in‘high’and‘low’protein cookies and evaluated by a trained sensory panel, using magnitude estimation scaling, for characteristics of appearance and texture. Processing effects, such as drying method and mesh size, had more effect on the cookies than protein type. These effects were greater in‘high’protein cookies than in‘low’protein cookies and were used to advantage in formulating‘high’protein cookies with a crisp and open texture.
Effects of Essential Oils from Plants on Growth of Food Spoilage Yeasts
Authors: CONNER D. E. , BEUCHAT L. R. 
Published: August 2006

ABSTRACTThirty‐two essential oils from plants were screened for inhibitory effects on 13 food‐spoilage and industrial yeasts. Of these, essential oils of allspice, cinnamon, clove, garlic, onion, oregano, savory, and thyme were most inhibitory. Oils were subsequently tested for their effects on biomass production and pseudomycelium formation of eight genera of yeasts. Garlic oil was a potent inhibitor of yeast growth at concentrations as low as 25 ppm. The oils of onion, oregano and thyme were also strongly inhibitory. Essential oils (100 ppm) had no effect on pseudomycelium production by Candida lipolytica. However, all eight essential oils delayed pseudomycelium formation by Hansenula anomala, whereas six oils stimulated pseudomycelium production by Lodderomyces elongisporus. Cinnamon and clove oils were clearly stimulatory to pseudomycelium production by Saccharomyces cerevisiae.
Parametric Analysis for Predicting Freezing Time of Infinitely Slab‐Shaped Food
Authors: SUCCAR JORGE , HAYAKAWA KAN‐ICHI 
Published: August 2006

ABSTRACTA computer program was developed in order to predict freezing times of homogeneous food which may be approximated by infinite slabs. For this solution we assume temperature dependent thermophysical properties, together with symmetric or nonsymmetric convective and radiative heat exchange imposed at the boundaries. Through application of a statistical analysis, all dimensionless groups that have a significant influence in the rate of heat transfer were selected and used to develop a regression equation for the prediction of freezing times, by applying a central composite experimental design. This equation is applicable to the wide range of parametric values encountered during commercial operations. The reliability of the computer program and regression equation developed was verified experimentally.
Effects of Heat and Fermentation on the Extractability of Minerals from Soybean Meal and Corn Meal Blends
Authors: CHOMPREEDA PENKWAN TONGNUAL , FIELDS M. L. 
Published: August 2006

ABSTRACTAutoclaving (121°C for 30 min) soybean meal reduced phytate phosphorus by 17.5%; phosphorus soluble in 0.03N HCl decreased 27.1%, and iron decreased 17.2%. Heat treatment increased (P < 0.05) extractability of zinc and potassium (soluble in 0.03N HCl) in soybean meal. A natural lactic acid fermentation of corn meal decreased phytate phosphorus by 77.8% and increased phosphorus soluble in 0.03N HCl by 37.9%. Phosphorus and iron from corn meal soluble in 0.03N HCl decreased in quantity when soybean meal was added. There was little difference in the % magnesium, zinc and potassium soluble in 0.03N HCl whether in corn meal or corn meal‐soybean meal blends.
Studies on the Physical and Chemical Properties of Kiwi Fruit Starch
Authors: FUKE YOKO , MATSUOKA HIROATSU 
Published: August 2006

ABSTRACTThe kiwi fruit starch consisted of small round granules with an average size of 5.5μ, and was composed of 14.4% moisture, 0.17% crude protein, 0.11% lipid and 0.14% ash. The phosphorus, content was 25.5 mg/100g, which was the highest concentration of the minerals. The amylose content was 10.8% and the X‐ray diffraction pattern was B‐type. The gelatinization temperature, obtained by DSC measurement, was 72°C. The properties of the fully gelatinized form and the low degree of retrogradation were observed by 13C‐NMR analysis. Free fatty acids detected in the lipid component of the starch were oleic, palmitic, linolenic, linoleic, and stearic acids.
Influence of Water Activity on the Nonenzymatic Browning of Apple Juice Concentrate during Storage
Authors: TORIBIO J. L. , NUNES R. V. , LOZANO J. E. 
Published: August 2006

ABSTRACTHighly concentrated clarified apple juice was kept in storage at 37°C over a period of 100 days. The soluble solids content ranged from 65–90.5°Brix. Color development was monitored as O.D. at 420 nm. A maximum nonenzymatic browning rate (NEBr) was found to occur between water activities 0.53 and 0.55. It was assumed that (1) dilution of reactants was responsible for the browning rate reduction at high water contents white (2) viscosity inhibited the color formation at low water activities. Viscosity ranged from 48 to 1.3 × 106 cp and increased sharply when the commercial levels of concentration (70–72°Brix) were exceeded.
Role of Trimethylamine Oxide in the Freeze Denaturation of Fish Muscle–Is It Simply a Precursor of Formaldehyde?
Authors: RODGER G. , HASTINGS R. 
Published: August 2006

ABSTRACTSA possible alternative role for trimethylamine oxide (TMAO) in fish muscle “freeze denaturation” was tested. Since TMAO is known to stabilize proteins against conformational change, its enzymatic removal during frozen storage could cause protein destabilization and aggregation. However, addition of TMAO to muscle tissue did not influence the rate or extent of “freeze denaturation” as assessed by protein solubility measurements.
A Method for Measurement of the Transient Response of Semisolid Foods Under Steady Shear
Authors: LEWIS J. I. , SHOEMAKER C. F. 
Published: August 2006

ABSTRACTA Weissenberg Rheogoniometer was interfaced to a microcomputer for data acquisition, filtering, and processing. Reproducible and accurate measurements were made during steady shear of the transient stress response, characteristic of time‐dependent semisolid foods. Differences between the initial flow process were found between two brands of commercial mayonnaise and one of spoonable salad dressing.
Determination of Sensory Components Accounting for Intervarietal Variation in Apple Sauce and Slices Using Factor Analysis
Authors: McLELLAN M. R. , LIND L. R. , KIME R. W. 
Published: August 2006

ABSTRACTFactor analysis was used to identify a set of orthogonal sensory components which best account for the intervarietal variation of applesauce and apple slices. Six cultivars of apples with different processing characteristics were studied to determine a set of sensory descriptors for use in the evaluation of these products made from new cultivars and varietal blends. Seven sensory components, each described by various descriptors, were found for processed applesauce which account for 84% of the intervarietal variation among these six apple cultivars. Similarly, six sensory components were found for processed apple slices which account for 72% of the intervarietal variation between these cultivars.
Water‐Holding Capacity of Some African Vegetables, Fruits and Tubers Measured In Vitro
Authors: LONGE O. G. 
Published: August 2006

ABSTRACTThe acid detergent fiber (ADF) contents of some vegetables, starchy fruits and tubers, and their acetone dried powder (ADP), have been estimated to determine the water‐holding capacity (WHC) of these foods when raw or cooked. Water‐holding capacity was variable among the different classes of foods, being 2.1 ‐ 4.5 g/g ADP from starchy fruits and tubers, and varying between 7.8 and 18.2 g/g ADP from leafy and nonleafy vegetables. Cooking solubilized the starch in starchy fruits and tubers resulting in an increase in relative proportion of ADF in the ADP with a significant (p < 0.05) increase in WHC. Vegetables were not markedly affected by cooking except for okra and waterleaf, the WHC of which was significantly (p < 0.05) increased on cooking.
A Continuous Flow Procedure for Reaction Kinetic Data Generation
Authors: SWARTZEL K. R. 
Published: August 2006

ABSTRACTA procedure is developed for the determination of reaction kinetic parameters of constituents in fluid foods during continuous flow Time/temperature data are generated for the continuous flow reactor by varying initial temperature, heating media temperature and/or flow rates. Each time/temperature relationship is introduced into the Arrhenius equation and integrated by time through the heat exchanger. For each heating curve relationship one equivalent steady‐state time and temperature is calculated. Rate constants are determined for reaction changes by monitoring the initial and final concentration or level of a constituent. Varying conditions yield multiple rate constants and establish a description of the kinetics of the reaction during actual processing at the desired temperature range and in the desired fluid.
Coagulation Test for Cooked Meat Temperature: Effect of Variations in Filtration
Authors: TOWNSEND W. E. , THOMSON J. E. , HUTCHINS J. R. 
Published: August 2006

ABSTRACTThe “Coagulation Test” was studied relative to the effect of variations in filtration treatments on the coagulation temperature and other properties of filtrates obtained from isotonic saline extracts of rare roast beef and cured pork shoulder picnics. As membrane filter pore size decreased and thickness of Celite pad increased, filtration time increased, coagulation temperature increased slightly, biuret protein values and spectrophotometric absorbance values decreased, changes occurred in the number and molecular weight of protein bands, but pH of filtrates was not markedly affected. Results indicated that filtration treatment had no marked effect on the coagulation temperature of filtrates which may be a reflection of the empirical and subjective nature of the “Coagulation Test.”