bluuebunny/crossref_metadata_2025_split huggingface dataset:
Influence of Soy Protein and NaCl on the Rheological Properties of Beef, Pork or Chicken Muscle Homogenates
Authors: BIANCHI M.A. , PILOSOF A.M.R. , BARTHOLOMAI G.B. 
Published: August 2006

ABSTRACTYield stress, consistency index and flow behavior index of homogenates were 3.5–11.7 N/m2, 6.9–14.9 N sn/m2, and 0.31–0.37, respectively, but with the addition of soy protein the respective values were 8.8–23.4 N/m2, 15.7–34.7 N sn/m2, and 0.23–0.25. NaCl in the muscle homogenates changed yield stress, consistency index and flow behavior index to 17.6–26.4 N/m2, 27.2–31.6 N sn/m2, and 0.23–0.25, respectively, but when both NaCl and soy protein were added, the respective values were 17.641 N sn/m2, and 0.24–0.29. Rheological parameters for homogenates containing soy protein decreased in value with NaCl addition but the magnitude of the decrease was lower when meats were present compared to the homogenate containing only soy proteins.
Determination of L‐Ascorbyl 6‐Palmitate in Bread Using Reverse‐Phase High‐Performance Liquid Chromatography (HPLC) with Electrochemical (EC) Detection
Authors: HUNG TSUI‐HWA TRACY , SEIB PAUL A. , KRAMER KARL J. 
Published: August 2006

ABSTRACTL‐Ascorbyl palmitate (AP) was stable for up to 5 hr at 25°C in an extracting medium consisting of 90% dimethylsulfoxide (DMSO) with 0.12% metaphosphoric acid and 0.05% L‐ascorbic acid (AA). When the DMSO‐acid medium was used with reverse‐phase, high‐performance liquid chromatography (HPLC) to determine 0.6–4.8 mg AP/g dry dough or bread, AP was base‐line resolved on the chromatograms. Reverse‐phase HPLC with electrochemical detection was also used to obtain base‐line resolution of AA extracted from bread using 3% aqueous metaphosphoric acid. Fresh bread after cooling 1 hr retained 50.7% of AP and 58.1% of AA added at the dough stage (150 mg of AP or 63.8 mg of AA per 100g flour). During storage of the bread in polyethylene bags at 25°C, AA was lost approximately three times faster than AP. AA could not be detected in the bread after 10 days, whereas 30% AP remained. Bread baked with 0.15% AP in the formula retained 9% of the adult RDA for vitamin C after 3 days of bagged storage, and 6% RDA after 10 days; in a nitrogen atmosphere the bread retained 90% AP after 5 days.
Incorporating L‐Ascorbyl 6‐Palmitate in Bread and Its Shortening‐Sparing and Anti‐Firming Effects
Authors: KOCH RICHARD L. , SEIB PAUL A. , HOSENEY Ft. CARL 
Published: August 2006

ABSTRACTL‐Ascorbyl 6‐palmitate (AP) was conveniently incorporated in bread dough by gently premixing AP in vegetable oil or shortening, adding the premix with the remaining ingredients and mixing the dough at conventional speeds. Alternatively, high‐speed mixing of AP with formula flour or water also gave fully functional AP in bread doughs as evidenced by complete shortening replacement at 0.38% AP (based on flour weight) and by the absence of dark specks on the crust of bread. Compared to a mixture of 0.38% AP and 3% shortening or a mixture of 0.5% monodiglycerides and 3% shortening, AP alone at 0.38% in bread gave softer crumb after 1 to 5 days storage at 25°C. Sodium stearoyl 2‐lactylate (SSL) at 0.38% gave the same softening effect as AP. In no‐shortening loaves, 0.38% AP gave better grain than 0.75% L‐ascorbyl 6‐octanoate or 0.50% L‐ascorbyl 6‐dodecanoate.
Characterization of the Composition, Physicochemical and Functional Properties of Acid Whey Protein Concentrates
Authors: LIAO S. Y. , MANGINO M. E. 
Published: August 2006

ABSTRACTMembrane‐processed acid whey protein concentrates were studied for their foaming and emulsifying properties in dilute whey protein solutions and in a 30% fat emulsion. Among the compositional factors and physicochemical characters which significantly correlated with foaming and emulsifying properties were protein hydrophobicity, solubility, free‐sulfhydryl content, phosphorus and β‐lactoglobulin concentration. Heptane binding was negatively correlated with foam overrun and foam stability of whey protein solutions, whereas, exposed hydrophobicity was positively correlated with overrun in the whipped topping.
Drying Behavior of Honey‐Starch Mixtures
Authors: YENER E. , UNGAN S. , ÖZILGEN M. 
Published: August 2006

ABSTRACTDrying behavior of honey‐starch mixtures at constant external conditions were studied. Mixtures with 0, 10, 20, 30, and 40% starch and the balance in honey were coated on aluminum plates at 0.25 mm thickness and dried in a laboratory oven at 60°, 70°, and 80°C. A mass transfer model with two falling rate periods was developed. In the first falling rate period, mass transfer coefficient was a linear function of moisture content. It was a constant in the second falling rate period. Mass transfer coefficients were also found to be affected by temperature and the starch content of each mixture.
A Rapid Method for the Evaluation of Emulsion Stability of Non‐Dairy Creamers
Authors: TRAN KHA M. , EINERSON MARK A. 
Published: August 2006

ABSTRACTA rapid method based on the Lowry protein assay was developed for the determination of the emulsion stability of nondairy creamers in a model system. The method used the detergent and crystallization properties of the anionic surfactant sodium dodecyl sulfate to solubilize the casein present in the creamers. Increasing concentrations of the divalent cations Ca++ and Mg++ resulted in an increasing degree of emulsion breakdown in a commercial nondairy creamer. Significant differences in the emulsion stability of five commercial nondairy creamers were also demonstrated with this method.
Obstruction Effect of Carrageenan and Gelatin on the Diffusion of Glucose
Authors: HENDRICKX M. , OOMS C. , ENGELS C. , POTTELBERGH E. VAN , TOBBACK P. 
Published: August 2006

ABSTRACTFrom an experimental set‐up with boundary conditions of an extended initial distribution the diffusion coefficients for glucose in high K‐content carrageenan gels and gelatin gels were determined as a function of polymer concentration. The data are evaluated according to the well‐known equations on the conduction in heterogeneous systems. It is concluded that both hydrocolloids affect diffusion mainly because of an obstruction effect. In this phenomenon the contribution of the hydration sphere seems to be more important than the polymer itself. Hydrations are calculated to be about 5.0 and 1.90 grams of water per gram of dry polymer respectively for carrageenan and gelatin.
Use of the InfraAlyzer in Proximate Analysis of Mutton
Authors: BARTHOLOMEW D. T. , OSUALA C. I. 
Published: August 2006

ABSTRACTProximate meat analysis for fat, protein, moisture and ash were performed using the InfraAlyzer. Results were then compared with values obtained by reference AOAC methods. Correlation coefficients of 0.992, 0.867, 0.992 and 0.511 were obtained for fat, protein, moisture and ash, respectively. Results from the two methods did not differ significantly (p ≤ 0.05). The InfraAlyzer showed potential for use as a rapid method for proximate analysis of fat, protein and moisture in mutton meat. The correlation coefficient for ash between AOAC and InfraAlyzer methods was low, but the methods were not statistically different (p ≤ 0.05).
Water‐Imbibing Capacity and Rheological Properties of Isolated Soy Proteins
Authors: YAO J.J. , WEI L.S. , STEINBERG M.P. 
Published: August 2006

ABSTRACTWater‐imbibing capacity (WIC) of isolated soy protein and rheological properties of the protein slurries from different stages of maturity were examined. WIC of isolated soy protein decreased with increasing maturity; this decrease correlated with the increase in the ratio of 7S to 11S protein. Storage time (0–6 months) had little effect on WIC of protein isolates. Consistency coefficient and flow behavior index of isolated soy protein dispersions varied with maturity; consistency coefficient decreased while flow behavior index increased with maturation. The isolated soy protein from immature soybeans formed a more viscous dispersion and showed more pseudoplasticity than that from mature soybeans. The WIC and rheological properties of isolated soy proteins at three maturation stages were related to the water ratio (Total/Imbibed) of their dispersions. A higher water‐imbibing capacity resulted in lower water ratio with higher viscosity and more pseudo‐plasticity.
Effect of Freezing on Diffusion of Ascorbic Acid during Water Heating of Potato Tissue
Authors: GARROTE R.AUL L. , SILVA E.NRIQUE R. , BERTONE R.ICARDO A. 
Published: August 2006

ABSTRACTThe effect of freezing on ascorbic acid losses during water heating of potato cylinders at 50°, 65° and 85°C was studied at different periods of time. Loss of ascorbic acid in frozen potato was mainly by diffusion and greater than for fresh potato. The estimated apparent diffusivities of ascorbic acid in frozen potato during water blanching were 13.64 × 10‐10 m2/sec at 50°C, 17.78 × 10‐10 m2/sec at 65°C and 20.30 × 10‐10 m2/sec at 80°C. The activation energy of the diffusion process was 3,007 cal/mol. Ascorbic acid aparent diffusion coefficients in potato tissue with pre‐freezing treatment were between 80 and 90% of ascorbic acid diffusion coefficients in water in the 50–80°C range.
Effect of Combined Gamma‐Irradiation and Storage on Biochemical Changes in Sweet Potato
Authors: AJLOUNI S. , HAMDY M.K. 
Published: August 2006

ABSTRACTSucrose of uncured Red Jewel sweet potato increased from 3.8% to 10.7% after a combined treatment of a 300 Krad dose and 4 days storage at 24°C post‐irradiation (PI). Starch decreased from 16.8% to 6.1% after 16 days following a 500 Krad treatment. Phosphorylase, phosphoglucomutase and sucrose phosphate synthase enzyme specific activities increased 2.4‐, 1.8‐ and 1.3‐fold, respectively, after 3 days PI following 200 Krad exposures compared to nonirradiated roots. The beta‐Amylase, phosphoglucose isomerase and sucrose synthase specific activities increased 1.2‐fold. Sucrose synthesis in the irradiated sweet potato was attributed to beta‐amylase, phosphorylase, phosphoglucomutase, phosphoglucose isomerase and sucrose synthase.
Processing Corn Distillers’ Grains to Improve Flavor: Storage Stability in Corn‐Soy‐Milk Blends
Authors: BOOKWALTER G.N. , WARNER K. , WU Y.V. 
Published: August 2006

ABSTRACTFermentation flavors of corn distillers’ grains (CDG) were removed more completely by extraction with hexane:ethanol (82:18 v/v) azeotrope (HEA) than with hexane (H). Desolventizing included air drying followed by heating to 101°C for 10 min with agitated steam injection. Enriched corn‐soy‐milk (CSM) blends were formulated with up to 10% HEA‐ or H‐extracted CDG. Color was slightly darker in CSM with CDG. Initial flavor of CSM with up to 7.5% HEA‐extracted CDG did not differ significantly from standard CSM. After storage at 25° to 49°C, flavor and lipid stability was satisfactory in CSM with up to 7.5% extracted CDG.
Short‐time Breadmaking Systems. Effect of Formulation, Additives, Temperature, and Flour Quality
Authors: WU J. Y. , MANINGAT J. I. , JR J. G. PONTE , HOSENEY R. C. 
Published: August 2006

ABSTRACTAn optimum formula for short‐time breadmaking included flour (100%), yeast (5%), sugar (3%), salt (1.5%), shortening (3%), oxidant (100 ppm ascorbic acid and 60 ppm KBrO3), and optimum water. The minimum fermentation time for good volume was 15 min. Ambient temperature greatly affected baking performance, and formula changes would be required to produce optimum short‐time bread at different temperatures. Baking the same flours by both short‐ and long‐time baking methods gave poor correlations between loaf volumes and oxidant requirements.
Mixed Saturated Salt Solutions as Standards for Water Activity Measurement in the Microbiological Growth Range
Authors: KITIC D.ORA , POLLIO M.ARÍA LUCÍA , FAVETTO G.UILLERMO J. , CHIRIFE J.ORGE 
Published: August 2006

ABSTRACTPresent work explores the feasibility of using mixed saturated salt solutions to provide additional solutions of known water activity (aw). The mixed saturated salt solutions studied were: K2SO4‐KNO3, K2SO4‐MgSO4, KCl‐KNO3, NaCl‐KCl and NaCl‐NaNO3. The aw of the ternary saturated salt mixtures was predicted using a theoretical model of the thermodynamic properties of mixed aqueous electrolyte solutions. Prediction of aw compared very well with experimental determinations.
Changes in the Denaturation Characteristics of Collagen Induced by Bacterial Collagenase Preparations
Authors: TUNICK M.ICHAEL H. 
Published: August 2006

ABSTRACTA differential scanning calorimetric procedure adapted from the literature was used to study the effects of collagenase on the thermal behavior of collagenous material. Two different preparations of the enzyme and two sources of collagen were used. The samples were treated in the same fashion as in the published procedure, and were found to have similar decreases in their denaturation enthalpies. However, the previously reported decrease in denaturation temperature of collagenase‐treated material was not duplicated in any sample. Alternate interpretations of the previous results are presented.
Heat Resistance of Some Selected Toxigenic Enterococci in Milk and Other Suspending Media
Authors: BATISH V.K. , CHANDER H.ARISH , RANGANATHAN B. 
Published: August 2006

ABSTRACT Streptococcus faecium IF‐100, S. faecalis var. zymogenes RCM‐29 (both toxigenic) and S. faecalis var. liquefaciens N.P. were subjected to 50–70°C in reconstituted nonfat dry cow's milk (NFDCM), spray‐dried infant food (RIF), full cream buffaloe's milk (FCBM), normal saline and brain heart infusion (BHI) broth for different periods of time. S. faecium IF‐100 was the most heat resistant in all the heating media as evidenced by high D values, i.e., 8.5, 8.5, and 6.5 min in RIF, FCBM and NFDCM, respectively, even at 70°C. The corresponding D values in respect to S. faecalis var. liquefaciens were 3.5 min each in the three menstrua. However, the heat resistance of the test cultures was the least in normal saline (D values ranging from 1 min (RCM‐39) to 2.5 min (IF‐100). The variations in D values of the 3 enterococci were statistically significant at 1%.
Sensitivity of Pseudomonas Strains to Polyphosphates in Media Systems
Authors: ZESSIN K. G. , SHELEF L. A. 
Published: August 2006

ABSTRACTOf 13 gram positive and 12 gram negative microorganisms studied in nutrient broth (NB) containing 0.5% sodium salts of three polyphosphates, inhibition showed in seven strains of the former and only three of the latter. In an examination of sixteen Pseudomonas strains in NB, brain heart infusion (BHI) and trypticase soy broth (TSB) at 25°C and pH 7.0, tripoly‐ and hexametaphosphate were more effective inhibitors than pyrophosphate; the degree of inhibition was strain‐dependent. Antibacterial activities were highest in the low‐protein low‐mineral media and were more pronounced when the compounds were filter‐sterilized rather than heat‐sterilized.
Sensory Quality of Turkey Rolls Roasted at Two Temperatures and Reheated with Varying Sauces in Three Types of Institutional Ovens
Authors: CREMER M.L. , HARTLEY S.K. 
Published: August 2006

ABSTRACTTurkey rolls were roasted at 105°C and 165°C and reheated with broth, starch‐thickened sauce and without sauce in institutional microwave, infrared, and convection ovens to determine the effects on sensory quality characteristics. Turkey reheated without sauce was scored signficantly (P < 0.05) poorer for roasted aroma, juicy mouthfeel, cooked turkey flavor, stale off‐notes and overall quality than turkey reheated with sauce, but scores were similar between the two sauces. Cooked turkey flavor was signficantly better after heating in convection than infrared or microwave ovens. Stale flavor was less and overall quality was better after heating in the convection than in the infrared oven.
Acceleration of Postmortem Tenderization in Ovine Carcasses Through Activation of Ca2+ ‐Dependent Proteases
Authors: KOOHMARAIE M. , BABIKER A.S. , SCHROEDER A.L. , MERKEL R.A. , DUTSON T.R. 
Published: August 2006

ABSTRACTInfusion of lamb carcasses with 0.3M CaCl2 resulted in acceleration of postmortem tenderization process. Control and treated animals had similar cathepsin B, H, and L activities. Various control groups had similar CDP‐I, ‐II and inhibitor activities, whereas these were all decreased in CaCl2 infused animals. Hence, it was concluded that the activation of Ca2+ ‐dependent proteases was responsible for the observed postmortem proteolysis and tenderization and, it seems unlikely that activity of these cathepsins is related to postmortem tenderization under conditions used in this experiment.
ATP and Creatine Phosphate Breakdown in Spiked Plaice Muscle during Storage, and Activities of Some Enzymes Involved
Authors: IWAMOTO MUNEAKI , YAMANAKA HIDEAKI , ABE HIROKI , USHIO HIDEKI , WATABE SHUGO , HASHIMOTO KANEHISA 
Published: August 2006

ABSTRACTThe onset of rigor‐mortis of plaice Puralichthys olivaceus spiked at the brain started much faster at 0°C than at 10°C. Correspondingly, ATP and creatine phosphate breakdown and lactic acid accumulation in the muscle were faster at 0°C. ATP concentration was constant at 5 μmol/g until creatine phosphate decreased from the initial conccntration at around 20 μmol/g to 5 μmol/g, irrespective of storage temperature. Simultaneously, lactic acid accumulated, slowly at first, until ATP concentration started decreasing, and then quickly accompanying the full‐rigor state. Activities of the enzymes involved in ATP and creatine phosphate consumption‐myofibrillar and sarcoplasmic AT‐Pases and creatine kinase‐were temperature‐dependent, and decreased with decrease in temperature.
Comparison of Two‐Stage and Direct Selective Enrichment Techniques for Isolating Listeria spp. from Raw Milk
Authors: SLADE PETER J. , COLLINS‐THOMPSON DAVID L. 
Published: August 2006

ABSTRACTIsolation of Listeria spp. from 34 milk samples was compared by direct selective enrichment (FDA method) and two‐stage enrichment techniques. Nineteen were Listeria‐positive; 17 yielding one species only, either L. innocua or L. monocytogenes, and 2 both species. Direct enrichment and two‐stage enrichment were equally effective at isolating Listeria spp. The number of isolations of L. monocytogenes was similar by both methods, but direct enrichment for more than 24 hr and use of the KOH step did not enhance the number of isolations.
Shelf Life and Quality of Freshly Squeezed, Unpasteurized, Polyethylene‐Bottled Citrus Juice
Authors: FELLERS P.J. 
Published: August 2006

ABSTRACTFlorida's chief orange and grapefruit cultivars were used to produce five freshly squeezed, unpasteurized, polyethylene‐bottled juices using commercial conditions. Juices were stored at different temperatures. Shelf life depended primarily on storage temperature: −1.7°C, 20–23 days; 1.1°C, 16–22 days; 4.4°C, 10–16 days; and 7.8°C, 5–8 days. Staleness was the primary off‐flavor limiting shelf life at the three lower temperatures while spoilage with diacetyl was primarily responsible at 7.8°C. At the three lower temperatures, microbial counts generally decreased markedly during storage, while at 7.8°C, an increase was generally noted. Ascorbic acid retention after 2 wk of storage at the three lowest storage temperatures was about 91–93% for two orange juices and 86–88% for the grapefruit juice.
Influence of Gluconic Acid on Enzyme Inactivation and Color Retention in Canned Apricots and Peaches
Authors: HEIL J.R. , McCARTHY M.J. , MERSON R.L. 
Published: August 2006

ABSTRACTApricots, clingstone and freestone peaches packed in tin‐free steel cans with up to 1.1% gluconic acid in the syrup retained better color than fruits packed without the acidulant. Up to 0.44% by weight gluconic acid did not affect heat resistance of peroxidase/polyphenol‐oxidase enzyme systems in apricots. Requirements for heat inactivation of enzymes increased with fruit maturity, from F100°c= 1.3 min with z = 16°C in canning ripe, to F100°C= 7 min with z = 61.5°C in soft ripe apricots. Enzyme regeneration occurred within 48 hr. Methods tested for measuring enzyme activity arc discussed.
Nutrient Quality of Corn and Sorghum Supplemented with Cowpeas (V. unguiculata) in the Traditional Manufacture of Ogi
Authors: AKINYELE I.O. , FASAYE O.A. 
Published: August 2006

ABSTRACTProtein in ogi, a fermented cereal food common in Nigeria, prepared from 100% corn increased from 9.1g to 13.1 and 14.4g in ogi supplemented with 30% and 40% cowpea, respectively. Similarly, protein in ogi from 100% sorghum increased from 7.lg to 8.4g for ogi at 30% and 11g at 40% cowpea supplementation. A 100% acceptability score was obtained for ogi made from 70% corn supplemented with 30% dehulled cowpea. An acceptability score of 70% was obtained for ogi from 70% sorghum or corn and 30% dehulled cowpea. However, ogi from 60% sorghum or corn and 40% whole cowpea was least acceptable with a score of 20%.
Comparison of Flavor Quality of Peanut Based Pastes and Peanut Butter by Sensory Methods
Authors: RESURRECCION ANNA V. A. 
Published: August 2006

ABSTRACTA bland flavored and light colored paste was developed to increase utilization of peanuts. This study compared flavor quality of two pastes prepared from whole and chopped peanuts, water extracted to remove flavor precursors, two commercial samples of peanut butter and a paste from raw peanuts (control). Cluster analysis was used to compare sensory scores of all samples. The premium brand peanut butter had the strongest roasted flavor while the pastes had significantly more of the beany flavor than the peanut butters but less than that in the raw control. Chopping of kernels results in the loss of roasted and sweet flavors and the introduction of cardboard, musty and metallic flavors.
Optimization of Fermentation Parameters for the Production of Concentrated Starters from Nonbitter Streptococcus lacti INIA 12
Authors: CHAVARRI F. J. , De PAZ M. , NUÑEZ M. 
Published: August 2006

ABSTRACT Streptococcus lactis INIA 12, a selected nonbitter strain, reached its maximum counts and its highest lactic acid production in a culture medium containing 125 g/L skim milk powder, fortified with 5 g/L yeast extract and digested with 10 ppm papain for 20 min at 65°C. Lactose added to the medium did not enhance growth rate or biomass production. A growth temperature of 32°C and the maintenance of pH at 6.80, with 10N NaOH as the neutralizer, were the optimum fermentation parameters in batch cultures. In ten 40‐L fermentations carried out at 32°C and pH 6.80, with a 5% inoculum, a 0.2 kg/cm2 nitrogen head space pressure and a stirring rate of 80 rpm, maximum counts of S. lactis (1010 CFU/mL) were reached after incubation for 6 hr at 32°C and pH 6.80.
Further Characterization of a Caffeine‐Resistant Mutant of Aspergillus parasiticus
Authors: BUCHANAN ROBERT L. , STAHL HEIDI G. , WISEMAN DANA W. , ZAIKA LAURA L. , MERTZ SARAH E. 
Published: August 2006

ABSTRACTStudies were performed to characterize further Aspergillus parasiticus BCR1, a caffeine‐resistant mutant of A. parasiticus NRRL 2999, particularly in regard to its caffeine‐dependent production of aflatoxins. The enhanced synthesis of aflatoxins by caffeine was highly specific since neither dimethylxanthines nor purines could substitute for the trimethylxanthine. Caffeine's effects were phase dependent and only increased toxin formation if added early in the microorganism's life cycle. The ability of BCR1 to exclude caffeine appeared dependent on the initial levels of caffeine in the growth medium. Respiration and glucose utilization in the wild type strain were inhibited strongly by caffeine, but BCR1 was resistant to these effects. Comparison of glucose uptake kinetics in the wild type and mutant strains indicated that caffeine inhibition of aflatoxin synthesis in the wild type was not due to a disruption of glucose transport.