bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of Carbon Dioxide Atmosphere on Staling and Water Relations in Bread
Authors: AVITAL Y. , MANNHEIM C. H. , MILTZ J. 
Published: August 2006

ABSTRACTThe effect of Modified Atmosphere Packaging (MAP on staling and on water relations in bread was evaluated. Application of CO2 in MAP delayed staling of bread. Water sorption of bread packed in CO2 was reduced compared to fresh bread and to bread packed in air. A water activity of 0.75 was found to be the boundary between the multilayer and the free water range of the isotherm. Spoilage of bread (microbial growth and staling) took place only above this water activity. Inverse Gas Chromatography was found to be unsuitable for investigating the effect of CO2 on bread at the higher water activities because equilibrium conditions could not be achieved at these water activities.
Baking Properties of Bread and Cookies Incorporating Distillers' or Brewer's Grain from Wheat or Barley
Authors: RASCO B.A. , RUBENTHALER G. , BORHAN M. , DONG F.M. 
Published: August 2006

ABSTRACTThe effect of granulation, level of soluble solids, and drying method on the mixing properties and baking performance of distillers’grain products from wheat in yeast‐raised breads and cookies were evaluated and compared with products containing barley spent grains (BSG). Grinding had a variable effect on baking properties. Breads containing 8% wheat distillers' grains (WDG) (no solubles) had the lowest loaf volume. Breads made with WDG and BSG had the poorest crumb grain. There were few differences observed in the mixing and baking properties of wheat distillers’grains (DDGS or DDG) regardless of whether the materials were dried by harsh (steam tube, tunnel) or milder (atmospheric drum) drying treatments.
Composition of Fermented Grape Juice Continuously Produced by Immobilized Lactobacillus casei
Authors: TAKAGI KAYOKO , TOYODA MASATAKE , SAITO YUKIO , NIWA MOTOHIRO , MORIMOTO HIDEO 
Published: August 2006

ABSTRACTContinuous fermentation of grape juice was carried out in a packed bed column system using Lactobacillus casei adsorbed onto ceramic beads. Chemical components in the reaction vessel of this system were compared with those of a free‐cell fermentation. No major differences were noted in the principal components. Diacetyl and methionine levels decreased, however, whereas aspartic acid and cysteine increased. Silica levels increased immediately after initiation of the immobilized cell culture due to elution from the ceramic carrier beads. In two of the five trials the reactor was contaminated with Bacillus megaterium.
Hydration Studies of Maltodextrins by Proton, Deuterium and Oxygen‐17 Nuclear Magnetic Resonance
Authors: MORA‐GUTIERREZ ADELA , BAIANU ION C. 
Published: August 2006

ABSTRACTComparative studies of the hydration of maltodextrins were undertaken by proton, deuterium and oxygen‐17 NMR. The 1H and 2H‐NMR transverse relaxation rates of hydrated maltodextrins were sensitive to both chemical exchange with the solvent and hydrogen bonding involving hydroxyl groups. The short average correlation time of water “bound” to maltodextrins (∼ 47 ps) derived from our 17O‐NMR data shows that water is highly mobile and that maltodextrins–at high moisture contents–contribute little to the stability of food products. The onset of aggregation is monitored by all three nuclei. The mechanism of this aggregation process involves hydrogen bonding in un‐heated polysaccharide mixtures and waxy maize starch samples, and is markedly affected by heating to 60°C.
Effect of Temperature on Properties of Extrudates from High Starch Fractions of Navy, Pinto and Garbanzo Beans
Authors: GUJSKA ELZBIETA , KHAN KHALIL 
Published: August 2006

ABSTRACTHigh starch fraction (HSF) isolated from three legumes were extruded at different temperatures. Extruded products were evaluated for expansion, density, color and some functional properties. The highest value of expansion was noted for pinto bean, and the lowest for garbanzo, extruded at 132°C. Extrudates from HSF expanded significantly (P < 0.05) less than corn extrudates. Oil absorption capacity increased slightly with increasing temperature and values were lower for navy and garbanzo beans than for pinto HSF and corn. Oil emul‐sification capacity of‐ bean samples was about two times higher compared to corn. Water absorption index (WAI) of pinto and navy beans significantly increased (P < 0.05) from 110°C to 132°C.
Estimating Heat Transfer Coefficients in Liquid/Particulate Canned Foods using Only Liquid Temperature Data
Authors: STOFOROS NIKOLAOS G. , MERSON RICHARD L. 
Published: August 2006

ABSTRACTA mathematical procedure was developed to estimate heat transfer coefficients for heated rotating cans of food comprised of a liquid and spherical particles. The method uses experimental data for only the fluid temperature, and heat transfer coefficients are obtained by comparing predicted with experimental fluid temperature data in the Laplace transform plane. Results obtained using the procedure were compared with experimentally obtained heat transfer coefficients from the literature for three cases: potato spheres in deionized water, Teflon spheres in deionized water, and aluminum spheres in silicone fluid. Agreement between predicted and experimental results depended upon the agreement of the experimental conditions and the assumptions associated with the model.
Kinetic Parameters for Inactivation of Bacillus stearothermophilus at High Temperatures
Authors: DAVID JAIRUS R.D. , MERSON R.L. 
Published: August 2006

ABSTRACTHigh temperature thermal death parameters for Bacillus stearothermophilus TH24 (NCDO 1096) spores in water were determined using a computer‐controlled reactor. The equipment produced and recorded accurate, reproducible square‐wave temperature transients during very short heating times (−0.1 sec). Survivor curves and the phantom thermal death time (TDT) curve between 130°C and 155°C from reactor data were compared to results from oilbath‐heated capillary tubes between 115°C and 135°C. The TDT curve was nonlinear in the high temperature range but could be described by two lines with z = 9.3C° for temperatures between 115°C and 145°C and z = 16.9C° for temperatures above 145°C. An Arrhenius plot did not represent the data better.
Kinetic Model of Lipid Oxidation in Foods
Authors: ÖZILGEN S. , ÖZILGEN M. 
Published: August 2006

ABSTRACTA general mathematical model in the same form with the logistic equation simulated lipid oxidation in food systems. Almost perfect agreement was found between the model and seventeen sets of data from the literature, obtained with egg yolk, restructured beef and pork nuggets, cooked pork meat, iced gutted dogfish, frozen mackerel fillets and ground raw poultry meat. A simple method was described for the evaluation of the numerical values of the model parameters. Variations of these numerical values were also associated with varying pretreatment and storage conditions.
Kinetics of Methylmethionine Sulfonium Salt Destruction in a Model Particulate System
Authors: BERRY MARTIN F. , SINGH RAKESH K. , NELSON PHILIP E. 
Published: August 2006

ABSTRACTThe kinetics of methylmethionine sulfonium salt (MMS) degradation in a model food system during simulated aseptic thermal processing was investigated under controlled conditions for 1.27 cm side and 2.54 cm side sodium alginate cubes. To determine if concentration of MMS affected the kinetics as influenced by the cube geometry or composition, three concentration levels of MMS were investigated. The initial concentration of MMS in the particles, the particle size and particle shrinkage did not affect the reaction kinetics. The first order reaction rate constant for MMS destruction at 126.7°C was 0.15 min−1 and the activation energy was 28.95 kcal/mole.
Survival of Lactic Acid Bacteria and Their Lactases under Acidic Conditions
Authors: SHAH N. , JELEN P. 
Published: August 2006

ABSTRACTEffects of sonication, survival, and β‐galactosidase activity of four lactic cultures were investigated in pH 1.5‐3.5 range. Lactobacillus delbruekii subsp. bulgaricus and Streptococcus thermophilus exhibited the highest β‐galactosidase activity in skim milk and broth systems, respectively. The β‐galactosidases from L. delbruekii subsp. bulgaricus, S. thermophilus, and L. acidophilus showed optimum activity in the neutral pH range and 55°C. Viable count of all four cultures decreased most rapidly at pH 1.5, but L. acidophilus and L. delbruekii subsp. bulgaricus survived better than the other organisms. The decrease of enzyme activity of unsonicated cultures with pH was slight, especially at pH 3.5. However, acidification of sonicated cultures to pH 3.5 or lower resulted in rapid and permanent loss of enzyme activity.
Evaluation of Nine Semi‐pilot Scale Whey Pretreatment Modifications for Producing Whey Protein Concentrate
Authors: RINN J‐C , MORR C.V. , SEO A. , SURAK J.G. 
Published: August 2006

ABSTRACTCheese whey was chemically pretreated and subjected to one of nine semi‐pilot scale, physical pretreatment modifications involving various combinations of centrifugal clarification (CC) and/or microfiltration (MF) to remove residual lipids and phospholipoprotein complexes. Two pretreatment modifications were most effective for producing whey with least turbidity and lowest lipid and phospholipid contents. Whey given these two pretreatments provided highest ultrfiltration (UF) membrane flux rate and upon drying of the UF retentate resulted in the most highly functional WPCs in terms of solubility, foam expansion, emulsifying activity and gelation.
Soymilk Yogurt: Sensory Evaluation and Chemical Measurement
Authors: BUONO MARK A. , SETSER CAROLE , ERICKSON LARRY E. , FUNG DANIEL Y.C. 
Published: August 2006

ABSTRACTSoymilk yogurts with fortifiers, 25% fructose (SOYF), evaporated milk (SOYEM) or nonfat dry milk (SOYN), were compared for stachyose concentration; pH; sour, sweet, and beany flavor; and viscosity. Beaniness was reduced significantly compared to unfermented soymilk; SOYF had the lowest panel score. Sour flavor determined by a trained sensory panel on a 10‐point intensity scale was 1.8, 7.8, and 8.0 for SOYF, SOYEM, and SOYN, respectively. Mean sensory viscosity scores for these yogurts were 4.8, 7.9, and 9.0, respectively. Sour flavor and viscosity for SOYF were significantly lower than for other yogurts. No relationships between analytical and sensory measurements of flavor were found; however, instrumental viscosity measurements were linearly related to sensory scores.
Activity and Mobility of Water in Sweetened Concentrated Desludged Soy Beverages and Their Rheological Properties
Authors: KAHN R. , STEHLI D. , WEI L.S. , STEINBERG M.P. , YAMASHITA N. 
Published: August 2006

ABSTRACTIntermediate moisture soy‐sugar concentrates were formulated with dehulled, blanched, ground and desludged soybeans. The influence of specific sugar, sugar content and soy solids content on the activity, and NMR mobility of the water and the rheological properties of the model systems were determined. Both activity and mobility of water Were strongly influenced by the moisture content but not by the soy solids content. Interactions between added sugar and soy solids contents limited the lowest water activity achievable. All samples showed non‐Newtonian behavior. The consistency coefficient was influenced by the soy content, moisture content, specific sweetener, polymer‐to‐solute ratio and temperature. Flow behavior index was strongly influenced by soy solids contents but not by specific sweetner and temperature.
Diffusion Phenomena during Chemical (NaOH) Peeling of Tomatoes
Authors: FLOROS JOHN D. , CHINNAN MANJEET S. 
Published: August 2006

ABSTRACTThe apparent diffusivity of NaOH (D) through the skin of processing tomatoes was estimated for various concentrations and temperatures as it relates to chemical peeling. For concentrations of 2M NaOH or greater, D was independent of concentration, which allows the Fick's law of diffusion to be used for simulation of the events during chemical peeling. The temperature dependence of D was of the Arrhenius type (for temperatures greater than 50°C) with an estimated activation energy Ea = 71.2 KJ/mol.
Low pH Inactivation of Polyphenoloxidase in Apple Juice
Authors: ZEMEL G. P. , SIMS C.A. , MARSHALL M. R. , BALABAN M. 
Published: August 2006

ABSTRACTApple polyphenoloxidase (PPO) was inactivated to 98%, 63% and 34% of the initial activity after 20 min at adjusted pH values of 2.00, 2.25 and 2.50, respectively. Higher pH values resulted in slower inactivation. In a pilot plant study, juice was acidified with HCl to pH 2.00 for 45 min and subsequently raised to the original pH with NaOH. PPO activity decreased by 88% and filtration of the juice was improved. Sensory analysis of the juice indicated that the acidified samples had a lighter but less preferred color and a disagreeable salty taste. No aroma difference was recognized.
Relationship Between Freezing Point Depression and Solute Composition of Fruit Juice Systems
Authors: CHEN C. S. , NGUYEN T. K. , BRADDOCK R. J. 
Published: August 2006

ABSTRACTFreezing points of orange juices and model sugar‐acid‐water systems at various solute concentrations were investigated using models of solution theory. The observed freezing point depression values of citrus juice were less than those of the model system of comparable average molecular weight. The differences were characterized by a parameter which accounted for the solute‐solvent interactions. Models with generalized values were presented which allowed the prediction of equilibrium freezing curves of fruit juices based on proximate sugar‐acid composition.
Sensory and Cooking Properties of Lamb Chops Cooked With and Without External Fat and Epimysium
Authors: RHEE K.S. , ZIPRIN Y.A. , PAPADOPOULOS L.S. 
Published: August 2006

ABSTRACTWhen lamb loin chops with or without 0.64‐cm subcutaneous fat layer and epimysium (fat‐on or fat‐off chops) were broiled to an internal temperature of 77°C, cooking losses were higher (P<0.05) for fat‐off chops than for fat‐on chops. The concentration of ether‐extractable fat (g/100g cooked lean) was also higher for the cooked lean from fat‐off chops while the opposite was observed for moisture. Sensory properties of the cooked lean were adversely affected by the removal of subcutaneous fat before cooking. TBA‐reactive substances in a given amount of the cooked lean, after 4 days of storage at 4°C, were slightly higher (P<0.10) for the lean from fat‐off chops than for the lean from fat‐on chops.
Kinetic Compensation Effect in the Heat Denaturation of Whey Protein
Authors: RHIM J. W. , JONES V. A. , SWARTZEL K. R. 
Published: August 2006

ABSTRACTThe kinetic compensation effect in the heat denaturation of whey proteins was demonstrated using two different kinetic compensation relationships, i.e. Enthalpy (ΔH≠/Entropy (ΔS≠) compensation and Frequency Factor (In ko)/Activation Energy (Ea) compensation. Isokinetic temperatures determined by these methods were 84.0 and 87.8°C, respectively. These values were higher than those associated with thermal death of microorganisms caused by heat denaturation of proteins; however, they were in the experimental temperature range, correlating well the dependent relationship between kinetic parameters.
Microbial Characteristics of Three Formulations of Precooked, Vacuum‐packaged Restructured Beef Steaks
Authors: PAYNE C.A. , MOODY W.G. , LANGLOIS B.E. , MEANS W.J. , AARON D.K. 
Published: August 2006

ABSTRACTRestructured steaks were manufactured with hot or cold boned beef using alginate, alginate + dried egg albumin, or salt/phosphate formulations. Raw steaks were sampled for aerobic (26° and 35°C), and gram‐negative enteric counts. Cooked vacuum‐packaged steaks were sampled for aerobic, gram‐negative enteric, lactobacilli and staphylococci and for the presence of Salmonella, Aeromonas, Yersinia, and Listeria during 7 wk storage (2°C). No differences in counts due to formulation were found for raw or cooked steaks. Higher aerobic counts (P<0.10) were observed for raw steaks manufactured from hot‐boned sides than from cold‐boned sides. Aerobic counts increased (P<0.01) with storage time. Staphylococcus aureus was the only pathogen isolated from cooked steaks.
Blood Fraction Effects on the Antibotulinal Efficacy of Nitrite in Model Beef Sausages
Authors: MILLER A.J. , MENICHILLO D.A. 
Published: August 2006

ABSTRACTToxin production by Clostridium botulinum was studied in a model cured beef sausage containing 0–5% added dried bovine blood fractions. Controls which contained nitrite but without blood fractions, were toxic by bioassay in 3 wk at 27°C. Controls without nitrite or blood fractions were toxic at 1 wk, while model sausages supplemented with hemoglobin, red cells, or whole blood were toxic in 1–3 wk. Plasma yielded no detectable toxin for 4 to > 10 wk depending upon addition level. Sausages showing delayed toxigenesis had pH values lower than those which developed toxin earlier. These results demonstrated that use of blood fractions that increased iron levels in beef above 30 μ.g/g interfered with the antibotulinal efficacy of sodium nitrite.
Oxidative Stability of Frozen Pork Patties. Effect of Light and Added Salt
Authors: ANDERSEN HENRIK J. , SKIBSTED LEIF H. 
Published: August 2006

ABSTRACTSalt (1%) and light effects on oxidative deterioration were followed during freezer storage (−18°C) in a display cabinet. Oxymyoglobin oxidation and lipid oxidation were strongly accelerated by added salt and more moderately by exposure to fluorescent light. The light‐dependent lipid oxidation was prevented by using packaging material with incorporated UV‐light absorber. However, a UV‐light absorber only yielded partial protection against discoloration. The two oxidation processes showed similarities in progression. In contrast to color deterioration, lipid oxidation showed an initial lag period in agreement with previous indications that pigment oxidation was an initiator of lipid oxidation in beef during freezer storage.
Moisture, Total Fat and Cholesterol in Goat Organ and Muscle Meat
Authors: PARK YOUNG W. , KOUASSI MARCEL A. , CHIN KOO B. 
Published: August 2006

ABSTRACTMoisture, total fat and cholesterol of goat liver, kidney, heart, Longissimus dorsi (LD) and Biceps femoris (BF) muscles were determined. Samples were taken from 10 Alpine and 10 Nubian post‐weaned goat kids that were fed a complete diet treated with 4 levels of Ca for 12 wk before slaughter. Mean moisture (%), total fat (%) and cholesterol (mg/100g wet tissue) for the respective tissues were: 75.9, 3.26, 214.2; 82.0, 3.14, 276.7; 79.2, 4.32,167.5; 79.2, 2.27, 57.8; 80.4, 2.03, 69.5. These goats contained less cholesterol in liver and more cholesterol in kidney and heart than the same organs in mutton samples reported previously. Fat and cholesterol were significantly (P < 0.01) influenced by dietary Ca, breed and tissue, while moisture was affected only by tissue.
Ph Effect on Thermal Transition Temperature of Collagen
Authors: HORGAN D.J. , KURTH L.B. , KUYPERS R. 
Published: August 2006

ABSTRACTDifferential scanning calorimetry (DSC) was used to measure the thermal transition temperature of bovine intramuscular and tendon collagen. Equilibration of the collagen in buffers in the pH range 4.25–7.40 resulted in a decline in transition temperature with decreasing pH. This was more pronounced in collagen with higher concentrations of aldimine crosslinks. We proposed that postmortem pH decline was responsible for the thermal transition temperature decline observed by other workers. Therefore, thermal transition temperature measurements must be performed on collagen samples that have been thoroughly equilibrated to a common pH if they are to be used as indices of structural changes.
Emulsifying Capacity and Emulsion Stability of Milk Proteins and Corn Germ Protein Flour
Authors: HUNG S.C. , ZAYAS J.F. 
Published: August 2006

ABSTRACTComparative studies of emulsifying capacity (EC) and emulsion stability (ES) of corn germ protein flour (CGPF), nonfat dry milk (NFDM), whey protein concentrates (WPC), and sodium caseinate (SC) were carried out using response surface methodology. CGPF was an effective stabilizer of fat‐protein‐water emulsions. Tested proteins showed the following trend in EC and ES: SC > WPC = NFDM > CGPF. EC and ES increased with increased concentration of protein. No effect of incubation temperature on EC and ES of these proteins was detected. All protein samples showed a maximum EC at high pH (near 8.0) and 1.0% concentration under test conditions, except NFDM (about pH 7.0). Minimal pH effect on ES was found.
Colorimetric Assay for Free Fatty Acids in Butter Using Flow‐Injection and Immobilized Enzymes
Authors: SCHOONER F. , SIMARD R.E. , PANDIAN S. 
Published: August 2006

ABSTRACTButyrate kinase (BK) was extracted from Escherichia coli DH5 pJc7*, purified, immobilized on porous glass beads and packed in a glass tube as a biosensor coupled with a flow‐injection analysis system (FIA). The limits of detection were: FIA (25ppm) and batch method (BM, 5ppm). BK is highly specific for butyric, propionic and valeric acids. Regression coefficient values were: FIA r=0.992 and free enzyme r=0.987. The FIA and BM were tested on butter samples with high correlation (r= 1.000) between the methods. Correlation coefficients were: r=0.994 and r=0.988 between acid degree value and FIA/BM.
Partial Characterization of the Action of An A. niger Lipase on Butteroil Emulsions
Authors: GARCIA HUGO S. , AMUNDSON CLYDE H. , HILL CHARLES G. 
Published: August 2006

ABSTRACTA commercially available lipase (A. niger, APF‐12) was employed to hydrolyze an emulsified butteroil substrate. HPLC analyses of the reaction products indicated that short chain fatty acid residues (e.g., butyric acid) were preferably hydrolyzed at pH 5 whereas the overall rate of hydrolysis for all major fatty acids showed a pH optimum between 6 and 7. This indicated the possibility of directing the selectivity of lipolysis in butteroil to enhance production of short‐chain fatty acids associated with flavor development. The optimal temperature was ca. 35°C. Different cations also affected rate of hydrolysis.
Volatile Branched‐chain Fatty Acids and Phenolic Compounds in Aged Italian Cheese Flavors
Authors: HA J.K. , LINDSAY R.C. 
Published: August 2006

ABSTRACTAnalysis of cheeses by capillary gas chromatography (GC) revealed adequate concentrations of certain branched‐chain fatty acids (BCFAs) and phenols present to contribute distinctive flavors. Butyric acid‐like flavors in cow's milk Romano cheese were modified by 2‐methyl‐butanoic and 2‐ethylbutanoic acids which provided sweet, fruity notes. 4‐Ethyloctanoic acid provided a characterizing goaty note to Romano cheese made from mixed goats’and cows’milk. 4‐Methyloctanoic and 4‐ethyloctanoic acids along with p‐cresol, m‐cresol, and 3,4‐Di‐methylphenol appeared responsible for sheepy notes in sheep milk Romano cheese. Phenol and cresols (o, m, p) strongly contributed phenolic and medicinal flavor notes to smoked Provolone cheese. Low concentrations of BCFAs and phenols appeared to provide desirable background flavors to Parmesan cheeses.
Factors Contributing to Antilisterial Effects of Raw Egg Albumen
Authors: WANG CHI , SHELEF LEORA A. 
Published: August 2006

ABSTRACTSensitivity of Listeria monocytogenes strain Scott A and Brie‐1 to several factors in raw egg albumen was investigated. A concentration of ca 15% of albumen in trypticase soy broth was listeristatic after 24 hr at 35°C, and listericidal effects were observed at higher concentrations. Supplementation of albumen with iron or biotin did not reverse the inhibition. Preheating of albumen (50–80°C) caused progressive loss of antilisterial effects. Supplementation of broth with lysozyme (>1 mg/mL) produced antilisterial effects that were enhanced at pH 9; conalbumin (>6 mg/mL) suppressed cell growth, while ovomucoid (>2 mg/mL) was inhibitory only at pH 9. Results inferred that antilisterial effects of albumen were caused primarily by lysozyme and were enhanced by ovomucoid, conalbumin, and alkaline pH.