bluuebunny/crossref_metadata_2025_split huggingface dataset:
Microbial Quality of Hot‐Processed Frozen Ground Beef Patties Processed After Various Holding Times
Authors: McMILLIN D. J. , SEBRANEK J. G. , KRAFT A. A. 
Published: August 2006

ABSTRACTThis study was designed to determine the effect of holding time before chilling of hot‐boned ground beef on microbial growth. Twenty pounds of cauck were removed from the right sides of beef carcasses immediately after slaughter, ground through a 2.5‐cm plate, and held in a 10°C room. At 1, 2, 4 and 8 hr after slaughter, 5 lb were chilled to 0°C with CO2 and ground through a 0.32‐cm plate. Patties were formed, frozen in a CO2 tunnel and examined for coliforms, staphylococci, psychrotrophs, and mesophiles. Results show no significant differences between the four treatments and a conventionally processed control.
Nitrosamines in Malt and Malt Beverages
Authors: HAVERY D.C. , HOTCHKISS J.H. , FAZIO T. 
Published: August 2006

ABSTRACTNational and local surveys of barley malt and barley malt‐containing beverages for volatile N‐nitrosamines were conducted by the Food & Drug Administration. Sixty‐four samples of locally purchased beers had an average N‐nitrosodimethylamine (NDMA) content of 3 ppb. Eleven of 44 Scotch whiskeys had nondetectable NDMA levels. A national sampling of domestic and imported malts revealed that 84% had NDMA concentrations of less than 10 ppb. Domestic and imported beers were also surveyed in a compliance program; 260 beer samples (180 domestic, 80 import) were analyzed. The domestic beers averaged less than 1 ppb and the imported beers averaged 1 ppb. These data indicate that the levels of NDMA in beer have been reduced significantly.
Optical Properties of Instant Tea and Coffee Solutions
Authors: LITTLE ANGELA C. , BRINNER LISA 
Published: August 2006

ABSTRACTThe optical properties of soluble tea and coffee were studied using thin‐layer transreflectometry with samples backed by white and black reflecting surfaces. The red, green, and blue transreflectance readings and the calculated internal transmittances, and scattering and absorption coefficients provided information relating to the effect of electrolytes on brew color, to changes in light transmittance and scatter on incremental addition of nondairy creamer to samples dissolved in distilled water and in mineralized water, and to the separate effects of pH and dissolved electrolytes on colorimetric and visual characteristics of the brews. The application of Kubelka‐Munk analysis provided physical explanations for visually perceived attributes and reinforced the proposition that with judicious application, even from‘abridged’ data, such an analysis can be a valid and powerful tool.
Interactions Between Phytate, Protein, and Minerals in Whey Fractions of Black Gram
Authors: REDDY N. R. , SALUNKHE D. K. 
Published: August 2006

ABSTRACTWhey fractions cor taining proteins (albumins), phytate, and minerals were prepared from black gram (Phaseolus mungo L.) cotyledons and were employee to study the interactions between protein, phytate, and minerals at pH 2.80, 6.40, and 8.40. Black gram cotyledons contained 1.7% phytate, of which 88.7% existed in watersoluble form. Phytate phosphorus represented for about 89% of total phosphorus in black gram cotyledons. Recovery of phytate in fraction I (pH 2.80), fraction II (pH 8.40), and fraction III (pH 6.40) was 45%, 69%, and 4%, respectively, after 48 hr dialysis. At pH 2.80, complexation occurred between phytate and proteins. Complexation between phytate and proteins at pH 8.40 was mediated by divalent cations such as calcium, magnesium, and zinc. Fraction II had higher concentrations of divalent cations (calcium, magnesium, and zir c) than the other two fractions I and III.
Inhibition of Moraxella‐Acinetobacter Cells by Sodium Phosphates and Sodium Chloride
Authors: FIRSTENBERG‐EDEN RUTH , ROWLEY DURWOOD B. , SHATTUCK G. EDGAR 
Published: August 2006

ABSTRACTThe effect of sodium phosphates with and without NaCl, on the ability of unstressed and heat‐stressed Moraxella‐Acinetobacter (M‐A) isolate number 7 cells to form colonies in plate count agar (PCA) was determined. The effectiveness, in order of decreasing ability, of phosphates to inhibit colony formation of unstressed M‐A cells was as follows: sodium tripolyphosphate (Na5P3O10; STPP), sodium pyrophosphate (Na4P2O7; SPP), and sodium orthophosphate (Na3PO4; SP). Filter sterilized STPP was more inhibitory than when heated and inhibition was not related to pH. Certain combinations of NaCl and STPP were additive whereas combinations of NaCl and SPP exhibited a synergistic effect. Heat‐stressed M‐A cells were more sensitive to levels of NaCl (0.8%) than to levels of STPP (0.1%) or SPP (0.12%); all shown to have no effect on the number of colonies formed in PCA by unstressed cells.
Carbohydrate Composition of Winged Bean (Psophocarpus tetragonolobus)
Authors: SAJJAN S. UMADEVI , WANKHEDE D. B. 
Published: August 2006

ABSTRACTThe carbohydrate composition of winged bean has been studied. The seeds contain about 42.2% total carbohydrates of which starch alone accounts for 36.2%. The total monosaccharides constituted 2.7% and were identified as glucose (1.17%) and fructose (1.5%); oligosaccharides amounted to only 0.61% and were identified as sucrose, raffinose, stachyose, and verbascose, on a dry defatted basis. The cold water soluble gum of winged bean contains glucose and xylose as the major sugars together with a small amount of arabinose while hot water soluble gum was found to be a glucantype polymer. Hemicellulose A consisted of glucose, xylose, and arabinose (15.5:9:1) whereas hemicellulose B consisted exclusively of glucose indicating that it is also a glucan‐type polymer.
Investigations of Edible Oils for Volatile Nitrosamines
Authors: FIDDLER W. , PENSABENE J. W. , KIMOTO W. I. 
Published: August 2006

ABSTRACTTwenty‐one commercial edible oils and five margarine samples were purchased locally and analyzed for nitrosamines (NAs) by a gas‐liquid chromatograph interfaced with a Thermal Energy Analyzer. N‐nitrosodimethylamine (NDMA), at levels of 0.22–1.01 ppb, was the only volatile apparent NA detected. These levels were found in 7/7 corn, 6/6 olive, 2/2 sunflower, 1/3 soybean, 2/3 undesignated oils, and 4/5 margarine samples. The other three oils and one margarine sample showed no NDMA at the lower limit of 0.1 ppb. These levels of nitrosamine detected in the edible oils tested were much lower than the levels previously reported.
A Kinetic Study of the Loss of Vitamin C, Color, and Firmness During Thermal Processing of Canned Peas
Authors: RAO M. A. , LEE C. Y. , KATZ J. , COOLEY H. J. 
Published: August 2006

ABSTRACTThe kinetic parameters, D and z, for the loss of color, firmness, and vitamin C were determined during the thermal processing of peas canned in 303 × 406 cans. The D250 values for loss of color, firmness, and vitamin C were 13.2 min, 9.2 min, and 246 min, respectively. The corresponding z values were: 69°F, 66°F, and 91°F, respectively. These results are in good agreement with those reported in the literature. With proper precautions and corrections for lags, kinetic parameters for the loss of quality parameters can be determined during thermal processing of foods in relatively large cans.
Folacin and Ascorbic Acid Retention in Fresh Raw, Microwave, and Conventionally Cooked Spinach
Authors: KLEIN B. P. , KUO C. H. Y. , BOYD G. 
Published: August 2006

ABSTRACTFresh spinach was assayed for total folacin and reduced ascorbic acid content, before and after cooking by a microwave and conventional method. Mean ascorbic acid content of raw, microwave cooked and conventionally cooked spinach was 26.5 mg/lOOg, 13.5 mg/l00g, and 17.0 mg/lOOg, respectively. Ascorbic acid content was decreased significantly by both cooking methods; retention was 47% in microwave and 51% in conventionally cooked spinach. Total folacin content of raw, microwave, and conventionally cooked spinach was 161 mcg/lOOg, 183 mcg/lOOg, and 157 mcg/lOOg, respectively. Retention of folate was 77% in conventionally cooked and 101% in microwave cooked spinach.
Carbohydrate Fiber from Orange Albedo
Authors: BRADDOCK R. J. , CRANDALL P. G. 
Published: August 2006

ABSTRACTA process was developed for manufacturing dried orange albedo from fresh peel. Fresh albedo (nonpigmented portion) was recovered by shaving the flavedo (pigmented portion) from quartered peel after a commercial reamer juice extraction process. The albedo was then ground to reduce particle size, leached with water, treated with lime, pressed, and dried. Yield of dried (0% H2O) albedo was 3.3 kg/100 kg ‘Valencia’ oranges. Wastewater analyses of liquids discharged from the leaching process indicated average values of 14,400 mg COD and 9,850 mg BOD based on producing 1 kg of dry albedo. Several albedo carbohydrate fiber components were estimated by determining the monomers soluble in boiling water, 5% H2SO4 and 72% H2SO4. These were as follows (g component/ l00g dry albedo): water‐soluble fraction‐hexose (11.2) and uronic acid (1.5), hemicellulose fraction‐pentose (11.9), pectin fraction‐uronic acid (12.9), and cellulose fraction‐hexose (10.8) and uronic acid (3.6), respectively. Lignin (6.7) was estimated by ashing the residue remaining after the 72% H2SO4 extraction.
Effect of Maturity on the Amino Acid Composition and Freezing Quality of ‘Emerald’ Soybean
Authors: ISLAM MIR N. , LEA ROBERTA A. 
Published: August 2006

ABSTRACTAmino acid composition and freezing quality of a green‐seeded vegetable‐type soybean, ‘Emerald’ were evaluated at 86, 90, 95, 100, and 105 days after planting. Threonine, methionine, lysine, and arginine had an increasing trend with maturity. In general, with the exception of valine and tryptophan, the amino acid values of ‘Emerald’ were very close to the FAO/WHO reference pattern. In regard to the sensory attributes of frozen ‘Emerald’, panel members favored soybeans of intermediate maturities except for color and appearance, for widen the earlier maturities (86, 90 days) were preferred.
Fortification of Bread with L‐Lysine HCI: Losses Due to Baking Process
Authors: SAAB R. M. G. B. , RAO C. S. , DA SILVA R. S. F. 
Published: August 2006

ABSTRACTA Brasilian water bread was formulated with wheat flour (100%), salt (2%), yeast (5%), water (60%), fungal amylase (130 SKB/100g wheat flour), ascorbic acid (0.02%), and polysorbate‐60 (1%). To the formulation was added Lysine.HCl at levels of 0.1, 0.2, 0.3, 0.4, and 0.5% as related to wheat flour in the formulation. The breads (fortified and control) were baked at 220°C for 20 min. The retention of lysine was estimated by measuring the free Lysine·HCl in bread with FDNB. A regression equation was developed relating the input and retention of lysine, which indicated a loss or destruction of 11.3% of added lysine during baking process.
Influence of Postmortem Changes in Bovine Muscle on the Water‐Holding Capacity of Beef. Postmortem Storage of Muscle at 20°C
Authors: HONIKEL K. O. , FISCHER C. , HAMID A. , HAMM R. 
Published: August 2006

ABSTRACTRigor mortis occurs in bovine neck muscles as soon as pH 5.9 and an ATP level of about 1 μMol/g are reached. At 20°C muscle contraction does not occur before the onset of rigor. Postmortem changes in water‐holding capacity (WHC) were followed by measuring the cooking loss of unsalted and salted (2% NaCl) muscle homogenates prepared after storage of the intact muscle tissue at 20°C for different periods postmortem. At tissue pH above 5.9 addition of salt causes a strong increase of WHC of muscle homogenates. There is a small decrease of WHC of both unsalted and salted homogenates during the prerigor phase which is apparently caused by the postmortem fall of pH. Rigor mortis does not influence the WHC of unsalted muscle homogenates but causes a strong decrease of WHC of salted homogenates. The reason for this difference is discussed. No more than one‐third of the total postmortem decrease of WHC and protein solubility in salted muscle homogenates was attributed to the fall of pH, so at least two‐thirds were due to the development of rigor.
Antioxidant Activity of Methanolic Extracts of Various Oilseed Protein Ingredients
Authors: RHEE KI SOON , ZIPRIN YOLANDA A. , RHEE KHEE CHOON 
Published: August 2006

ABSTRACTAntioxidant activity (AA) of methanolic extracts of defatted flours, concentrates, and isolates produced from glandless cottonseed, peanut, and soybean was determined against linoleate oxidation catalyzed by metmyoglobin (MetMb), Fe++‐EDTA (1:l molar ratio) and fresh beef homogenates and against autoxidation of safflower oil. Total phenolic content of the extracts was also determined. Methanolic extracts of glandless cottonseed protein ingredients showed uniquely and consistently higher AA than those of peanut and soy protein ingredients. Total phenolic content was also markedly higher for the cottonseed protein extracts. Methanol‐soluble AA was significantly correlated with total phenolic content for the extracts of defatted flours and concentrates but not for the extracts of isolates. The comparative methanol‐soluble AA values of these oilseed protein ingredients were indicative of their antioxidation potential in cooked meat products.
Solubilization and Electrophoretic Characterization of the Great Northern Bean (Phaseolus vulgaris L.) Proteins
Authors: SATHE S.K. , SALUNKHE D.K. 
Published: August 2006

ABSTRACTProtein content of dry beans (Phaseiolus vulguris L.) cultivar Great Northern, was 26.10% (dry weight basis). The isoelectirc pH of the NaCl extractable proteins was about 4.4. Several salts, NaOH, and HCl were employed to solubilize the Great Northern bean proteins. Amongst all the protein solubilizing agents, Na2CO3, K2SO4, sodium dodecyl sulfate (SDS), and NaOH at respective concentrations of 0.5, 5, 5% (all w/v), and 0.02N were found to be better protein solubilizers than the rest; solubilizing 93.6g of Lowry protein per 100g of Kjeldahl protein. Albumins and globulins accounted for 21.18 and 73.40% respectively, of the total bean proteins. Protein content of albumins, globulins, protein concentrates, and protein isolates was 81.68, 92.26, 85.44, and 92.43% (dry weight basis) respectively. Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) of the bean flour, albumins, globulins, protein concentrates, and protein isolates revealed the presence of 22, 14, 10, 14, and 11 subunits, respectively. The bean flour, albumin's, globulins, protein concentrates and protein isolates were characterized by the predominance of subunits with apparent molecular weights of 294,000, 266,000, 123,000, 146,000, and 135,000 daltons, respectively. Isoelectric focusing of the bean flour, albumins, globulins, protein concentrates, and protein isolates indicated 15, 13, 15, 16, and 11 subunits, respectively. Molecular sieve chromatography of the bean flour proteins, albumins, and globulins followed by SDS‐PAGE was also employed to study the complexities of these proteins.
Pisum sativum and Vicia faba Carbohydrates: Structural Studies of Starches
Authors: COLONNA P. , BULEON A. , MERCIER C. 
Published: August 2006

ABSTRACTThe fine structure of laboratory purified broadbean and smooth pea starches, with an amylose content of 32‐34%, has been studied by pullulanase debranching, before or after beta‐amylolysis, and by the properties of the chemically fractionated amylose and amylopectin. The enzymatic study has shown the presence of the three chain populations (DP > 60, 45 and 15) observed with other starches. The linear DP 15 and 45 chains occur in a ratio of 8.5 for broadbean and 9.75 for pea, which indicates an amylopectin similar to cereal starches. The λmax, beta‐amylolysis limit and intrinsic viscosity of the two amylopectins confirm the cereal‐like nature. The two amylose components are not completely linear according to their beta‐amylolysis limit of 81.5% which corroborates the in complete debranching of the total starch. The physical structure, studied by X‐ray diffractometry, is of C‐type. By submitting legume starch granules to mild acid hydrolysis (lintnerization), a residue has been obtained from both starches, which has an increase in the crystalline fraction, with a tendency towards the A‐type pattern for broadbean and the B‐type for pea. The crystallites are mainly formed of linear chains (CL 15) with some singly branched material (DP 25). Gelatinization of starch granules occurs at 44‐65‐86°C for broadbean with a heat of gelatinization of 3.8 cal g−1 and at 48‐61‐80°C for pea with a heat of gelatinization of 3.2 cal g−1.
Functional Properties of a Food Colorant Prepared from Red Cabbage
Authors: SAPERS G. M. , TAFFER I. , ROSS L. R. 
Published: August 2006

ABSTRACTSpectral, colorant, and stability properties of colorants based on red cabbage, grape, cranberry, beet, and Red No. 40 were compared in buffer and in a simulated beverage. At pH 3, red cabbage imparted a red color similar to that of beet juice and less orange than that of the other colorants. Increasing the pH of red cabbage extracts to 4 produced a bathochromic shift and decreased color strength. Tristimulus parameters displayed maxima when L was varied. Red cabbage pigments were more stable during heating and storage than were the other colorants tested. pH had little effect on color stability; exposure to light greatly increased color loss during storage.
Measurement of Available Lysine Using the Guanidination Reaction
Authors: MAGA JOSEPH A. 
Published: August 2006

ABSTRACTAvailable lysine with its free ε‐amino group can be chemically converted to homoarginine by means of a guanidination reaction using methylisourea (MIU). Various factors that can affect this reaction were investigated. For milk protein optimum conditions were found to be pH 10.8 for 96 hr at 20°C with a MIU concentration of 0.5M. Other protein sources had a different optimum pH for the guandination reaction. Addition of various carbohydrate sources and amounts did not interfere with the quantitation of available lysine.
Carotenoid Composition and Vitamin A Value of Fresh and Pasteurized Cashew‐Apple (Anacardium occidentale L.) Juice
Authors: CECCHI HELOISA M. , RODRIGUEZ‐AMAYA DELIA B. 
Published: August 2006

ABSTRACTThe carotenoid composition of the red and yellow cashew‐apples and two commercial brands of pasteurized juice were determined by column and thin‐layer chromatography, visible absorption spectroscopy and specific chemical reactions. Alpha‐carotene, β‐carotene, ζ‐carotene, cis‐β‐carotene, cryptoxanthin, aurochrome, cryptochrome, and auroxanthin were identified in all samples, with β‐carotene as the predominant pigment. Color differences reflected the total amount, not the type of carotenoid present. Geographic effects on the pigment composition did not appear to be appreciable. In the processed juice, the total carotenoid content and vitamin A value were lower but the epoxide level higher. No quantitative differences were noted among lots of the same brand or between brands of pasteurized juice.
Isolation, Purification and Physicochemical Characterization of Polyphenoloxidases (PPO) from a Dwarf Variety of Banana (Musa cavendishii, L)
Authors: GALEAZZI MARIA A. M. , SGARBIERI VALDEMIRO C. , CONSTANTINIDES SPIROS M. 
Published: August 2006

ABSTRACTA procedure for isolating and purifying polyphenoloxidase from banana pulp is described. Maximum activity was obtained from the inner portion of the pulp by extraction with 0.2M sodium phosphate buffer, pH 7.0, containing 1% insoluble PVP and 0.25% Triton X‐100. The enzyme was purified 38.8‐fold after acetone precipitation, re‐extraction of the precipitate with phosphate buffer containing Triton X‐100, storage in the freezer for 7 days (‐40°C), chromatography on Sephadex G‐100 and electrophoresis on polyacrylamide gel. The purified enzyme (four isozymes) gave a poly‐peptide molecular weight (SDS‐gel) of 31,000 ± 1,000 and molecular weight on sucrose gradient ultracentrifugation of 62,000 ± 2,000. The isoelectric point, determined by isoelectric focusing on polyacrylamide gel, was 5.2. The enzyme was stable at 55°C for 30 min; it lost mole than 90% of the activity after 5 min at 85°C and was completely inactivated at 95°C for the same time. The absorption spectrum of the purified enzyme showed a maximum at 278 nm and a shoulder at 340‐350 nm. This preparation, when submitted to paper chromatography revealed the presence of a fluorescent compound with Rf= 0.57, which was identical with chlorogenic acid.
An Ultra‐Sensitive Microbiological Method for the Semi‐Quantitative Detection of Low‐Level Sulfonamides
Authors: BOGAERTS R. , DE GROODT J. M. , DE VOS D. 
Published: August 2006

ABSTRACTAn improved agar‐liffusion method has been developed for the detection of sulfonamides. The principle is based upon the incorporation of trimethoprim in Standard II‐Nutrient Agar (pH 7.2) seeded with Bacillus subtilis. The sensitivity of B. subtilis to other antibiotics, including trimethoprim, is not influenced. This method is especially developed for the detection of sulfonamides in meat, but can be applied lo pharmaceutical formulations, body fluids, etc.
Nutritional Evaluation of the Protein in Oilseed Products Heated with Sugars
Authors: RHEE KI SOON , RHEE KHEE CHOON 
Published: August 2006

ABSTRACTDefatted flours and protein isolates from glandless cottonseed, peanut, and soybean were complexed with glucose or sucrose in a ratio of 1:1 by weight and heated at 100°C for 0, 2, or 6 hr. Quality changes by the heat treatment were assessed by determining the extent of browning (browning index), in‐vitro protein digestibility, available lysine total amino acids, and computed protein efficiency ratio (C‐PER). Whereas the sucrose‐containing complexes changed very little in all the quality parameters determined, the counterparts containing glucose decreased substantially in protein quality along with the increased intensity of browning. Before heating, protein digestibility of the complex containing defatted flour of an oilseed was lower than that of the isolate counterpart. When heated, however, the isolate‐glucose complexes decreased more in protein digestibility than the flour‐glucose complexes. The available lysine content decreased by 76‐83% for the complexes with glucose in contrast with 2‐10% for those with sucrose. As to total amino acids, marked losses in arginine, lysine, tryptophan, and histidine were found in the complexes containing glucose, with the arginine loss as high as the lysine loss. Lysine‐rich soy proteins lost lysine in greater percentages than lysine‐poor peanut and cottonseed proteins. C‐PER decreased by 63‐86% in the glucose‐containing complexes, with the highest decrease shown for soy flour‐glucose. In‐vitro protein digestibility, available lysine, and C‐PER were all highly correlated (P < 0.01) with browning index. Available lysine was also highly correlated with C‐PER.
Preference Testing of Whiskey Sour Formulations: Magnitude Estimation Versus the 9‐Point Hedonic
Authors: McDANIEL M. R. , SAWYER F. M. 
Published: August 2006

ABSTRACTConsumer preferences for different whiskey sour formulations were determined by a consumer laboratory panel and by a home panel using two different sensory techniques: the magnitude estimation procedure and the nine‐point hedonic method. Use of the magnitude estimation testing procedure resulted in more statistically significant differences in preference in both the home panel and the consumer laboratory panel. Many more significant differences in preference were expressed by the home panel than by the consumer lab panel. The standard whiskey sour formula scored very well in the preference tests in comparison to the formula adjusted samples. In only two of the comparisons were the adjusted samples preferred over the standard, the 25% dilution of the standard and the 35° proof samples.