bluuebunny/crossref_metadata_2025_split huggingface dataset:
Color of Pregelatinized Pasta as Influenced by Wheat Type and Selected Additives
Authors: COLE M. E. , JOHNSON D. E. , COLE R. W. , STONE M. B. 
Published: August 2006

ABSTRACTA high temperature‐short time, twin‐screw extrusion process was utilized to manufacture pregelatinized pasta on a pilot‐plant scale. Effects of wheat type and selected additives on color properties of dry and rehydrated pasta products were evaluated by instrumental means. Wheat type most strongly influenced instrumental color values of pregelatinized pasta. Formulation of pasta with 1.0% disodium phosphate increased saturation index of dry pasta while addition of 5.0% wheat gluten increased lightness index of rehydrated pasta. Raising levels of glyceryl monostearate from 0.75 to 2.0% increased lightness of dry and rehydrated products.
Enzyme Inactivation Improves Stability of Self‐Rising Corn Meals
Authors: BOOKWALTER GEORGE N. , LYLE STEVEN A. , NELSEN TERRY C. 
Published: August 2006

ABSTRACTEnzymes affecting corn lipids were inactivated by adjusting whole dent corn to 15% moisture and gradually heating it to 91° or 96°C during passage through a two‐stage steam‐jacketed conveyer, followed by cooling. Heat‐processed and untreated products were then milled by a four‐break, 96% extraction procedure. Processed and untreated meals were formulated into self‐rising meals and stored at 37°C for 6 months. Processed meal formulations were significantly (P < 0.05) more stable during storage than those from untreated meal as indicated by lower fat acidity values and greater carbon dioxide retention. Corn bread prepared from stored enzyme‐inactivated meal had greater volume and maintained more uniform shape than that from stored untreated meal.
Feed‐back Temperature Control System for Microwave Ovens Using a Shielded Thermocouple
Authors: RAMASWAMY H. , VAN DE VOORT F.R. , RAGHAVAN G.S.V. , LIGHTFOOT D. , TIMBERS G. 
Published: August 2006

ABSTRACTA dynamic system was developed and evaluated to continuously monitor product temperature in ovens using an aluminum shielded thermocouple. The signal was processed by a computer controlled feedback relay to turn the magnetron on or off relative to a preselected setpoint. Results indicated the temperature of water (> 100 mL) could readily be maintained within 1°C of the setpoint. Temperatures for small samples (∼5 mL) could also be controlled, however, they required use of an additional microwave heat‐sink in the oven cavity to prevent temperature overshooting. The thermocouple based feed‐back temperature control system worked well and provided a simple way to control sample temperature in a microwave oven.
Solubility and Viscous Properties of Casein and Caseinates
Authors: KONSTANCE R.P. , STRANGE E.D. 
Published: August 2006

ABSTRACTAn integrated study was conducted on the effects of temperature, pH, salt type and concentration on the functionality of sodium caseinate, calcium caseinate and rennet casein. At 5.6 ≤ pH ≤ 6.2, all proteins exhibited greatest solubility when sodium phosphate was added. Viscosities under these conditions were one to two orders of magnitude greater than solutions at pH < 4.6. Protein solutions and viscosities with added sodium phosphate were not temperature dependent.
Iron in Food: Effect of Continued Use of Iron Cookware
Authors: CHENG Y.J. , BRITTIN H.C. 
Published: August 2006

ABSTRACTTwo foods (applesauce and spaghetti sauce) were each cooked in an iron skillet 50 times and in a noniron untensil three times. Duplicate samples of the raw (three replications) and cooked foods were dried, ashed, and analyzed for moisture and iron content. Iron was determined by atomic absorption spectrophotometry. Iron in foods cooked in iron utensils was greater than that in foods cooked in noniron utensils through continued use of the iron utensils for 50 times.
Relationship of Loss of Membrane Functionality and Hard‐to‐Cook Defect in Aged Beans
Authors: RICHARDSON J.C. , STANLEY D.W. 
Published: August 2006

ABSTRACTMicrosomal membranes were prepared from fresh beans (Phaseolus vulgaris) and from samples kept 9 mo at various temperatures and humitidies. Increasing storage severity produced progressively hard‐to‐cook (HTC) beans as well as higher solids loss and lower water‐holding capacity during soaking. Membrane phase transition temperature (PTT), calcuated from spin label electron paramagnetic resonance data, also increased and showed a highly significant (r = 0.997) correlation with cooked hardness. Fatty acid analysis of membrane lipids demonstrated higher PTT values were due to a significant increase in proportion of saturated fatty acids. These data reflect membrane deterioration during aging that could explain solids loss and water‐holding capacity changes. Changes in the membrane may be the primary event in initiation of the HTC defect.
Thiamin, Riboflavin and Niacin Retention in Cooked Cowpeas as Affected by Kanwa Treatment
Authors: UZOGARA S.G. , MORTON I.D. , DANIEL J.W. 
Published: August 2006

ABSTRACTRetention of three water soluble B‐vitamins in dry cowpeas cooked with a local tenderizer, named “kanwa,” were investigated. Results showed cooking (100°C) in kanwa or sodium bicarbonate decreased levels and retention of vitamins compared to controls cooked in water. Levels of vitamins in kanwa‐cooked cowpeas were not significantly different from those in NaHCO3 cooked samples. Retention in the alkaline cooking processes ranged 15–20% (thiamin), 26–49% (niacin) & 53–64% (riboflavin). Soaking followed by boiling at 100°C or pressure cooking (121°C) increased levels and retention of vitamins.
Changes in Size and Composition of Protein Aggregates on Heating Reconstituted Concentrated Skim Milk at 120oC
Authors: SINGH HARJINDER , CREAMER LAWRENCE K. 
Published: August 2006

ABSTRACTTreatment at 120oC caused initial transfer of protein from the serum and small micelle fraction to the medium‐sized micelle fraction. More extensive heating caused transfer of protein from the medium fraction to the large‐sized micelle fraction, and the serum fraction as 'soluble’casein. Protein composition of large‐sized micelle fraction remained essentially constant, but for the other fractions it changed throughout the heating period. Experiments with heated milks that had been made free of colloidal calcium phosphate (CCP) showed that a proportion of the calcium phosphate in milk, whether indigenous or precipitated by heating, became less soluble. This‘insoluble’calcium phosphate was possibly involved in joining the smaller protein particles into larger‐sized aggregates.
Stability of Aspartame in Fruit Preparations Used in Yogurt
Authors: FELLOWS J.W. , CHANG S.W. , SHAZER W.H. 
Published: August 2006

ABSTRACTStability of aspartame (APM) in three fruit preparations stored 6 months at three temperatures was assessed monthly. Remaining aspartame, microbiological quality, objective color and pH were determined; sensory acceptance tests were conducted with the fruit added to a commercial yogurt. pH or microbiological counts did not change during storage. About 60% of original APM remained after 6 months at 21.1°C. APM level was a function of pH, temperature and time. Based on the tests, shelf life estimates for the fruit preparations were 1½ months at 32.2°C, 4–6 months at 21.1°C, and > 6 months at 4.4°C.
Nutritional Evaluation with an Animal Model of Cottage Cheese Fortified with Calcium and Guar Gum
Authors: KAUP SUSAN M. , GREGER J.L. , LEE KEN 
Published: August 2006

ABSTRACTApparent absorption of calcium by rats from cottage cheese was very efficient under the conditions tested. However, overall calcium retention and, to a lesser extent, bone calcium content increased with each increment in dietary calcium. Despite sensitivity of the model to variation in calcium intake, no effect of guar gum on calcium utilization was noted. Increasing the calcium added to cottage cheese increased phosphorus retention, did not antagonize utilization of magnesium and zinc, and only slightly decreased iron utilization in rats.
Microfiltration Affinity Purification of Lactoferrin and Immunoglobulin G from Cheese Whey
Authors: CHEN JYH‐PING , WANG CHENG‐HSIN 
Published: August 2006

ABSTRACTA process combining affinity chromatography with membrane filtration was used to isolate lactoferrin and immunoglobulin G from Cheddar cheese whey. Heparin Sepharose, protein G Sepharose, and protein G bearing Streptococcal cells were used as adsorbents to form affinity complexes with target proteins. These could be retained by 0.2 μm microfiltration membranes and separated from unbound whey proteins. Binding capacities and binding constants of adsorbents determined by Langmuir‐type adsorption isotherms were 124 mg/mL gel and 5.4 × 10−6M for heparin Sepharose, 17.8 mg/mL gel and 3.5 × 10−7M for protein G Sepharose, and 148 μ.g/mL cell suspension and 1.1 × 10−7M for protein G cells. Lactoferrin with 95% purity and 92% iron‐binding capacity, and immunoglobulin G with 90% purity and 86% activity could be obtained with reasonable yields.
Chickpea Protein Isolates: Physicochemical, Functional and Nutritional Characterization
Authors: PAREDES‐LÓPEZ O. , ORDORICA‐FALOMIR C. , OLIVARES‐VÁZQUEZ M.R. 
Published: August 2006

ABSTRACTProteins were isolated from chickpea flour by micellization and isoelectric precipitation techniques. Protein content ranged from 84.8‐87.8%. Denaturation temperature and transition enthalpy, by differential scanning calorimetry, were higher for micelle than for isoelectric proteins. Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis showed a molecular weight distribution between 16.6‐66.4 kD for micelle and 14.9‐84.2 kD for isoelectric proteins. Most functional properties compared favorably to a commercial soy isolate. In general, most essential amino acids of chickpea isolates were at acceptable levels compared to a reference pattern. High values of in vitro digestibility and calculated PER were obtained for the isolates.
Chemical Detoxification of Aflatoxin‐containing Copra
Authors: MERCADO C.J. , REAL M.P.N. , ROSARIO R.R. DEL 
Published: August 2006

ABSTRACTAflatoxin‐containing copra at moisture contents of 24% and 7% was effectively detoxified by ammonium hydroxide (> 97% and 89% reduction, respectively). Detoxification was accomplished in 5 days using 1.5% ammonium hydroxide (ammonia/copra); in 10 days using 1.0% and in 15 days using 0.5%. The initial aflatoxin B1 concentration of 500 ppb (9% moisture) was reduced to ≤ 20 ppb. Detoxification trials using a screw expeller showed 67% reduction in aflatoxin content of the oil with 1.0% ammonia.
Inactivation of Pectinesterase in Orange Juice by Supercritical Carbon Dioxide
Authors: BALABAN MURAT O. , ARREOLA A.G. , MARSHALL M. , PEPLOW A. , WEI C.I. , CORNELL J. 
Published: August 2006

ABSTRACTSingle strength orange juice was treated with supercritical carbon dioxide (CO2) and the effect of process time, temperature and pressure on pectinesterase (PE) activity was determined. PE could be inactivated with supercritical CO2 below temperatures necessary for thermal inactivation. Higher pressure, temperature and longer treatment time resulted in more inactivation. Inactivation kinetics showed activation energy was significantly reduced at SC C02 treatment at 31 MPa (97.4 KJ/mole), compared to identical treatments at atmospheric pressure (166.6 KJ/mole). D values ranged from 2673 min at atmospheric pressure and 40°C to 10 min at 31 MPa and 60°C. z value at atmospheric pressure was 8.8C°, and at 31 MPa 5.2C°.
Rheological Properties of Heat‐induced Gels from Egg Albumen Subjected to Freeze‐thaw
Authors: DILL C.W. , BROUGH J. , ALFORD E.S. , GARDNER F.A. , EDWARDS R.L. , RICHTER R.L. , DIEHL K.C. 
Published: August 2006

ABSTRACTA back‐extrusion device was used to measure gel strength, elasticity, and viscosity index of heat‐induced gels of albumen maintained at 80°C from 5 to 30 min. These rheological properties were the same in albumen refrigerated 24 hr at 3°C as those observed in gels from fresh albumen suspensions. Short term frozen storage (−10°C for 24 hr) significantly reduced each gel parameter compared with fresh (control) albumen gels. Incorporation of sucrose into fresh albumen protected rheological properties of the heat‐induced gels from deleterious effects of freezing the albumen suspensions. Addition of 5 or 10% NaCl to albumen reduced or eliminated the ability of albumen to form heat‐induced gels.
Curdlan: Properties and Application to Foods
Authors: NAKAO YUKIHIRO , KONNO AKIRA , TAGUCHI TETSUYA , TAWADA TOSHIO , KASAI HIROSHI , TODA JUN , TERASAKI MAMORU 
Published: August 2006

ABSTRACTGel formation of curdlan at 100–130°C and behaviors of curdlan gels under frozen state were investigated by measuring gel strength and syneresis. Even when aqueous suspensions of curdlan were heated to 100°C or higher, they formed a gel, and gel strength increased with temperature. Curdlan gel was also stable against freezing and thawing. The syneresis of a 4% curdlan gel after freezing and thawing was reduced from 20.6% to about 2.1% by addition of 5% waxy corn starch and to 8.9% by addition of 20% sucrose. Suggested by these findings, new applications to foods have been developed, especially those subject to retorting and/or freezing.
Effects of Constituent Concentration on Rheological Properties of Corn Oil‐In‐Water Emulsions
Authors: SUZUKI KANICHI , MAEDA TAKUYA , MATSUOKA KUNIHIKO , KUBOTA KIYOSHI 
Published: August 2006

ABSTRACTRheological properties were studied with a tube viscometer. Emulsifying agents were soy lecithin and Tween 20. The volume concentration of dispersed phase, φ, ranged from 0.32‐0.62. The emulsions behaved as pseudoplastic fluids. The flow behavior index, n, of the lecithin emulsions increased slightly with increasing φ and concentration of emulsifying agent, Ce. However, the n values of Tween 20 emulsions were nearly constant. Apparent viscosity of the emulsions increased with increase of φ and Ce. With φ constant the apparent viscosity was still strongly affected by Ce.
Interacting Effects of pH and NaCl on Heat Resistance of Bacterial Spores
Authors: HUTTON MICKI T. , KOSKINEN MARY ANN , HANLIN JOHN H. 
Published: August 2006

ABSTRACTSpores of PA3679 (C. sporogenes) and Clostridium botulinum 213B were less heat resistant when heated in a menstruum of decreasing pH. The D value of the spore population decreased by 50% when heated in pH 5.0 buffer compared to pH 7.0 buffer. Addition of NaCl to the recovery medium reduced the number of colony forming units in a population of heated spores. Presence of NaCl at 2.0% in the recovery medium decreased the spore D‐value by 20‐40% irrespective of pH of the heating menstruum. Combined effects of pH and NaCl could be illustrated by three‐dimensional histograms.
Plasma Cholesterol Oxidation Products (Oxysterols) in Human Subjects Fed a Meal Rich in Oxysterols
Authors: EMANUEL H.A. , HASSEL C.A. , ADDIS P.B. , BERGMANN S.D. , ZAVORAL J.H. 
Published: August 2006

ABSTRACTThere is no evidence whether humans absorb cholesterol oxidation products (COPS) from food sources. Therefore, (after‐meal) absorption of COPS in humans was studied following consumption of a powdered egg meal containing 30–90 ppm each of four different COPS. Both total plasma and plasma chylomicron COPS concentrations increased. By contrast, subjects consuming fresh eggs containing very low levels of the same four COPS (0–2 ppm) demonstrated no significant rise in plasma COPS. We concluded that the human subjects studied had the capacity to absorb COPS from food sources. The brief residence time of COPS observed in both chylomicrons and plasma suggested rapid transfer of COPS among lipoprotein fractions and/or clearance from plasma.
Role of Light Chains In Heat‐Induced Gelation of Skeletal Muscle Myosin
Authors: MORITA JUN‐ICHIRO , OGATA TOMOHIRO 
Published: August 2006

ABSTRACTMore than 60% of alkali light chains were released from rabbit skeletal myosin during heating to form gel. The removal of about 1 mol of regulatory light chain (LC2)/mol of myosin (LC2‐deficient myosin) resulted in major decrease of gel strength at low ionic strength. The F‐actin concentration required to attain maximum gel strength of the LC2‐deficient myosin was greater than that of control myosin. These changes in functional characteristics of myosin induced by removal of LC2 were restored by reassociation of LC2 to the LC2‐deficient myosin. Results showed skeletal myosin LC2 has an important role in its heat‐induced gelation.
Soluble, Dialyzable and Ionic Calcium in Raw and Processed Skim Milk, Whole Milk and Spinach
Authors: REYKDAL OLAFUR , LEE KEN 
Published: August 2006

ABSTRACTChemical availability of calcium was measured with and without simulated digestion to determine processing effects. Available calcium was low in spinach and significantly higher in skim milk and whole milk, consistent with their known bioavailabilities. In nondigested processed milk it was significantly higher for whole milk than for skim milk. However, available calcium in digested whole milk was lower than in digested skim milk. Digestion increased available calcium in skim milk, dialyzable and ionic dialyzable calcium in whole milk and ionic calcium in spinach. Soluble and ionic soluble calcium were lowered in whole milk during digestion due to soap formation. Effects on % calcium were slight, but available calcium in nondigested skim milk was significantly lowered by processing.
Reduction of Heat Resistance of Neosartorya fisheri Ascospores by Sulfur Dioxide
Authors: SPLITTSTOESSER D.F. , CHUREY J.J. 
Published: August 2006

ABSTRACTThe influence of sulfur dioxide on heat resistance was measured in 0.05 M, pH 3.3 tartaric acid solution and in various fruit juices. In tartaric acid solution, as little as 5 mg/L SO2 had a detectable effect; 100 mg/L reduced D80 from 123 min to 6.1 min, and at the 100 mg/ L, temperatures as low as 65°C caused a lethality. In fruit juices, 100 mg/L reduced heat resistance by 50% or more. Raising the pH from 3.3 to 5.0 neutralized the activity of sulfur dioxide indicating that it was the undissociated, molecular form that sensitized the ascospores to heat.
Production of Citric Acid from Beet Molasses by Immobilized Cells of Aspergillus niger
Authors: ROUKAS T. 
Published: August 2006

ABSTRACTCitric acid was produced from beet molasses by immobilized cells in shake flasks and glass bioreactor. Maximum concentration of citric acid (35 g/L) was observed from immobilized A. niger cells in shake flasks after 28 days fermentation. In repeated batch fermentations, the A. niger cells entrapped in Ca‐alginate gel beads retained ability to produce citric acid for up to 84 days.
Kinetics of Growth and Inhibition of Listeria monocytogenes in the Presence of Antioxidant Food Additives
Authors: YOUSEF AHMED E. , GAJEWSKI RONALD J. , MARTH ELMER H. 
Published: August 2006

ABSTRACT Listeria monocytogenes strain Scott A in Tryptose Broth was treated with 100‐300 ppm butylated hydroxyanisole (BHA), 300‐700 ppm butylated hydroxytoluene (BHT) and 10‐30 ppm tertiary butylhydroquinone (TBHQ). Resulting growth curves were fitted using the logistic model, and growth parameters [lag period (LP), generation time (GT), and maximum growth (MG)] were calculated. BHA and BHT inhibited Listeria monocytogenes by increasing LP and GT and decreasing MG. Extent of inhibition was concentration‐dependent for cultures with BHA, but not with BHT. TBHQ at 10‐30 ppm increased LP but did not affect other parameters. LP increased exponentially with increased BHA or TBHQ in Listeria culture. Concentrations of additive required to increase LP by one order of magnitude were 240 ppm for BHA and 26 ppm for TBHQ.
Degradation of Aspartame in Yogurt Related to Microbial Growth
Authors: KELLER S. E. , NEWBERG S. S. , KRIEGER T. M. , SHAZER W. H. 
Published: August 2006

ABSTRACTThree commercial yogurt cultures and strains of Lactobacillus bulgaricus and Streptococcus thermophilus isolated therefrom were evaluated for their effect on aspartame degradation during and after fermentation. The rate of aspartame loss was related to growth of the organisms. Differences in losses due to strain type did not appear signficiant. Aspartame degradation rates were correlated to metabolic rate of the culture. As the rate decreased, loss of aspartame decreased. As a result, less than 10% aspartame was degraded during 6 wk refrigerated storage. Results indicate aspartame should remain stable in yogurt, provided it is added after fermentation.
Effects of Steam/Air Mixtures on a Convection‐Heating Product Processed in a Steritort
Authors: DENISTON M. F. , KIMBALL R. N. , PEOERSEN L. D. , GEE M. , PARKINSON K. S. , JONES H. C. 
Published: August 2006

ABSTRACTEffects of residual air were evaluated on the heating rates of a convectionheating product processed in a continuous rotary sterilizer. Heat penetration tests were conducted in a Steritort at various reel speeds (1‐10 rpm) and air overpressures (0‐69.0 kPa) using 211 × 300, 300 × 407 and 603 × 700 cans containing Washington white beans in brine. Sterilization times calculated by Ball's formula method were longer for test cans processed with overpressure than those processed with no overpressure. Maximum reduction in calculated lethality for 69.0 kPa air overpressure was 15.2% for 211 × 300 and 300 × 407 experiments and 49.4% for 603 × 700 experiments. For each can size and reel speed, average process time was a linear function of overpressure.
Effects of Extrusion Conditions on Sensory Properties of Corn Meal Extrudates
Authors: CHEN JING , SERAFIN FLORENCE L. , PANDYA RAJESH N. , DAUN HENRYK 
Published: August 2006

ABSTRACTYellow corn meal was extruded in a ZSK‐30 Werner and Pfleiderer twin screw extruder. Experiments used a surface response method which included variations in screw speed (100‐300 rpm), heating temperature (100‐200°C) and moisture (20‐30%) in the feed. Descriptive sensory analysis characterized appearance, aroma, flavor and texture of extrudates. Temperature was the most significant factor affecting Munsell value, airiness, toasted corn aroma, and flavor, denseness, crispiness, chewiness and hardness of extrudates. Temperature and feed moisture had significant effects on Munsell value, surface texture, raw flour aroma, toasted corn aroma and flavor, chewiness and hardness. Interaction between temperature and screw speed had significant effects on airiness and denseness of extrudates.
Cooking Quality of Brown Rice as Influenced by Gamma Irradiation, Variety and Storage
Authors: SABULARSE V.C. , LIUZZO J.A. , RAO R.M. , GRODNER R.M. 
Published: August 2006

ABSTRACTTwo long grain and one medium grain brown rice varieties were gamma‐irradiated at 1.0 and 2.0 kGy to ascertain if cooking time could be decreased and to determine effects of storage on chemical and physical characteristics. A tendency toward decreased cooking time was observed as dose level increased. Cooking time was not significantly (P> 0.05) affected by storage. A trend was noted in water uptake ratios, soluble starch of residual cooking water and volume expansion due to irradiation. Storage of irradiated rice produced similar changes to those of nonirradiated rice. Variety also contributed to differences in irradiated samples, such as cooking times, water uptake, starch retention and grain volume expansion.
Extrusion Cooking of Corn/Soybean Mix in Presence of Thermostable α‐Amylase
Authors: LIKIMANI T. A. , SOFOS J. N. , MAGA J. A. , HARPER J. M. 
Published: August 2006

ABSTRACTA fractional factorial experiment of a 34second order orthogonal design was used to study properties of extrusion processed corn/soybean (70/30%, w/w) mixtures in presence of thermostable α‐amylase. The viscosity of gruels made from extrudates of corn/soybean mixtures with no added α‐amylase was more than 1000‐fold higher than that of products extruded with added enzyme. Changes in viscosity and water solubility and absorption indices of slurries from extrudates made under different conditions, indicated enzymatic starch hydrolysis was increased in the extruder when a‐amylase was included. The results should be useful in selecting extrusion conditions to yield low viscosity‐high nutrient density gruels from extruded products.