bluuebunny/crossref_metadata_2025_split huggingface dataset:
Discrepancies of the Davis Method in Estimating Hesperidin Content in Orange Juice
Authors: SMOLENSKY DORA C. , VANDERCOOK CARL E. 
Published: August 2006

ABSTRACTThe Davis method for estimating hesperidin in orange juice was shown to give results which were highly dependent upon reaction time, wavelength and sample preparation methods. The indicated hesperidin values obtained by the published method (5 min reaction time) were 10% higher than after 10 min with a corresponding standard curve. Hesperidin values were lower when the absorbance was measured at 360 nm (maximum for hesperidin chalcone) than at 420 nm (Davis procedure). All samples treatments to reduce pulp content tended to lower the results as compared with whole juice. The effects were greater when the absorbance was measured at 360 nm than 420 nm.
Low‐Molecular Weight Components in Sarcoplasm Promoting the Color Formation of Processed Meat Products
Authors: OKAYAMA T. , ANDO N. , NAGATA Y. 
Published: August 2006

ABSTRACTPossible endogenous components having a promoting effect on the color formation of processed meat products were identified from two subfractions, B and C, in the low‐molecular weight sarcoplasm fraction. Thin‐layer chromatography indicated that subfraction B contained GSH, ATP and IMP, while subfraction C contained IMP and ribose. The presence of GSH and IMP in subfraction B was confirmed by the ultraviolet absorption spectra. GSH promoted the color formation and the decomposition of nitrite in both aqueous model and meat systems. The promoting effect was remarkable in the former system. ATP, IMP and ribose enhanced CFA when added with GSH to the meat system. This suggests that the combined action of these identified endogenous components contribute to the color formation of processed meat products in the rapid curing process.
Effect of Alkaline Treatment of Soy Protein on Sulfur Amino Acid Bioavailability
Authors: KELLY R. , ROBBINS  , BALLEW JEFFREY E. 
Published: August 2006

ABSTRACTRacemization of amino acids and crosslinking appear to be at least partly responsible for decreased quality of alkali‐treated proteins. Cystine is thought to be one source of the dehydroalanine residue of lysinoalanine. Thus, the lower quality of alkali‐treated soy protein may also be due to cystine destruction. Results demonstrated that severe alkaline treatment reduced total sulfur amino acid bioavailability by 71%, the histidine bioavailability by 80%. It was concluded that the decrease in sulfur amino acid bioavailability was the result of decreased efficiency of utilization rather than cystine destruction, since the magnitude of the decrease was similar to that observed for histidine, an amino acid not chemically altered by alkaline treatment.
Acidified Bulk Storage of Snap Beans and Peas
Authors: M.BASEL RICHARD 
Published: August 2006

ABSTRACTPeas and snap beans that were stored by acidified storage at a pH of 1.2—1.6 with hydrochloric acid for 4 mo had good quality. Blanched peas and snap beans had better quality than unblanced products. Blanching prevented the leaching of starch in the case of peas and pectin in the case of snap beans. The cultivar “Sugar Grey Sugar’after acidification changed color from green to red due to the presence of leucoanthocyanins. Therefore “Sugar Grey Sugar’would not be suitable for this kind of storage. Acidified storage does not employ a heat treatment to kill microorganisms or inactivate enzymes. Acidified storage is one possible intermediate storage technique to delay final processing of snap beans and peas.
Volatile Flavor Sulfur and Nitrogen Constituents of Brassica rapa L.
Authors: HASHIMOTO SEIJI , MIYAZAWA MITSUO , KAMEOKA HIROMU 
Published: August 2006

ABSTRACTThe volatile flavor constituents of Brassica rapa L. var laciniitolia Kitamura and Brassica rapa L. subvar Hiroshimana Kitamura have been investigated by a combination of chromatographic and spectioscopic methods. These volatile oils possess a characteristic pungent odor and taste. A total of 14 sulfur and nitrogen compounds were identified positively, including 4 isothiocyanates, 3 nitriles, 2 methylthio isothiocyanates, 4 methylthio nitriles and 1 sulfide.
High Performance Liquid Chromatographic Determination of Carbohydrates in Raw and Cooked Vegetables
Authors: MARTIN‐VILLA CARMEN , VIDAL‐VALVERDE CONCEPCION , ROJAS‐HIDALGO ENRIQUE 
Published: August 2006

ABSTRACTThe soluble sugar contents of 17 raw and cooked vegetables were determined by TLC and HPLC. In general, the soluble carbohydrate content of vegetables is low. For raw materials the highest content was found in carrot, red cabbage, egg plant, green bean and leek. Upon cooking the glucose, fructose and total sugar contents decrease and this diminution is more drastic in the case of frying. The amount of sucrose, except in the case of carrot, egg plant and green bean, increases with cooking. The maltose content of the broad bean increases in the culinary process.
Acidification Requirements for Home Canned Combinations of Tomatoes and Low‐Acid Ingredients
Authors: DIVITO A. M. , SAPERS G. M. , PHILLIPS J. G. 
Published: August 2006

ABSTRACTAlternative methods of estimating acidification requirements for home canned high‐acid foods comprising combinations of tomatoes with low‐acid ingredients were compared with forty representative products. Acidification estimates were based on recipe specifications, titration data, predictions made with a regression equation derived from a quadratic model, and predictions derived from a worst case analysis of the model. The last method resulted in satisfactory pH reductions (0.2‐0.3 unit) even with products having pH values close to 4.6. Acidification recommendations based on the worst case analysis are given for eight categories of high‐acid combination products.
Thiamin Content of Freshly Prepared and Leftover Italian Spaghetti Served in a University Cafeteria Foodservice
Authors: KHAN MAHMOOD A. , KLEIN BARBARA P. , LEE FEN VICTORIA 
Published: August 2006

ABSTRACTThis study was undertaken to determine the effect of preparation and service, particularly reheating methods, on the thiamin content of freshly prepared and leftover Italian spaghetti in a university cafeteria foodservice. The processes studied include hot steam‐table holding, 4 wk of frozen storage, and reheating by microwave and conventional ovens. No significant losses occurred in thiamin content of the Italian spaghetti after hot‐holding, freezing, microwave or conventional reheating. Thus it can be concluded that the thiamin losses of Italian spaghetti prepared and served in cafeteria‐style foodservices are not significant.
Effect of Blade Size for Mechanically Tenderizing Beef Rounds
Authors: MANDIGO ROGER W. , OLSON DENNIS G. 
Published: August 2006

ABSTRACTNine inside beef rounds of USDA Good grade were divided into thirds and randomly assigned to one of three treatments: control (c), mechanically tenderized with 1.9 mm blades (1.9) and mechanically tenderized with 3.2 mm blades (3.2). Raw and cooked proximate composition, thaw and cooking loss percentage, Instron Warner‐Bratzler Shear (WBS) values, and sensory panel evaluations were determined. Steaks were oven‐roasted to an internal temperature of 70°C. No significant differences (P<0.05) due to mechanical tenderizing or between 1.9 and 3.2 treatments for raw proximate analysis, thaw loss, cooking loss, WBS yield peak force and distance or sensory juiciness and flavor were demonstrated. A highly significant (P<0.01) improvement in tenderness was found due to mechanically tenderizing. The 3.2 mm blade treatment was found to have significantly higher initial and overall tenderness scores than the 1.9 mm blade treatment. The 3.2 mm blades are recommended as they improve tenderness and at the same time may provide additional strength to prevent occassional bent needles.
Effect of pH and of Succinylation on the Water Retention Properties of Coagulated, Frozen and Thawed Egg Albumen
Authors: GOSSETT PATRICIA WONG , BAKER ROBERT C. 
Published: August 2006

ABSTRACTEgg albumen was modified to improve water retention properties of the coagulated, frozen and thawed product. Albumen was found to contribute more to expressible moisture (%EM) of coagulated whole egg mixture than yolk. For frozen and nonfrozen treatments, albumen (pH gt; 9.5) reduced %EM in both the coagulated albumen and whole egg mixtures made with pH‐adjusted albumen. Succinylated albumen (≤0.2% g anhydridelg albumen) reduced %EM for frozen and nonfrozen treatments. Albumen at pH 10.5 and 11.0 required less time to attain an equivalent cook value than at pH 7.0,8.0,9.0, and 10.0.
Effects of Dissolved Free Oxygen on the Volatile Compounds of Oil
Authors: MIN DAVID B. , WEN JYE 
Published: August 2006

ABSTRACTThe effects of 2.5, 4.5, 6.5, and 8.5 ppm dissolved free oxygen on volatile compounds formation and dissolved free oxygen disappearance in oils during storage were studied. The amount of compounds formed in oil containing 8.5 ppm was double that in oil containing 2.5 ppm oxygen. The rate of oxygen disappearance in oil containing 8.5 ppm was three times as fast as that in oil containing 2.5 ppm oxygen. The rates of dissolved oxygen disappearance and formation of volatile compounds were significantly different for the four levels of dissolved oxygen (P < 0.05). As the initial oxygen concentration in oil increased, the rate of oxygen disappearance and the amount of compounds formed increased. The results indicate that the formation of volatile compounds in oil during storage can be minimized by lowering the oxygen content.
Effect of Iron Sources and Ascorbic Acid on the Chemical Profile of Iron in a Soy Protein Isolate
Authors: RIZK S. W. , CLYDESDALE F. M. 
Published: August 2006

ABSTRACTThe chemical changes in the iron profile of a commercial soy protein isolate resulting from ascorbic acid and iron fortification were examined. An in vitro method was devised to simulate gastrointestinal pH and an “enhancing factor” developed as a potential in vitro indicator of iron bioavailability. Ascorbic acid supplementation of soy protein produced substantial increases in soluble iron at pH 4 and 6. The solubilizing effect of ascorbic acid on iron was concentration and pH‐dependent and contingent upon the exogenous iron source present. The exogenous iron entered a different chemical pool than the endogenous iron, thus raising questions about the concept of a nonheme pool at high levels of exogenous iron.
Rheology Models for Pseudoplastic Soy Systems Based on Water Binding
Authors: URBANSKI G. E. , WEI L.S. , NELSON A. I. , STEINBERG M. P. 
Published: August 2006

ABSTRACTThe objectives were to (1) determine the effects of sucrose, glucose, sodium chloride and soy soluble carbohydrate on flow characteristics of suspensions of polymers, and (2) investigate the relationship between these effects and the quantity of water associated with polymer and solute in the suspension. Polymers were defatted soy flour, soybean sodium proteinate and soybean cell wall material. A strong linear relationship was developed between the ratio of polymer and polymer bound water to solute and solute bound water (P/S) and flow characteristics. The models developed from these relationships held for soy flours containing both polymer and solute. Suspensions with high P/S showed a high degree of pseudoplastic behavior.
Effect of Age, Sex and Strain on the Fatty Acid Composition of Goose Muscle and Depot Fats
Authors: FRIEND D. W. , KRAMER J. K. G. , FORTIN A. 
Published: August 2006

ABSTRACTThe fatty acid composition of muscle and depot fats from four strains of geese was determined by GLC analysis. Differences due to sex and age of goose were not significant (P < 0.01). The major fatty acids of depot fat were oleic (54%), palmitic (22%), linoleic (11%) and stearic (8%). Muscle contained from 4.7–9.6% fat composed mainly of oleic (42%), palmitic (25%), linoleic (14%) and stearic (12%) acids. The muscle fat content of Pilgrim and Hungarian geese was less than that of the Crossbred (P < 0.01) and of the Chinese strain.
Evaluation of Iron Binding Compounds as Inhibitors of Gas and Toxin Production by Clostridium botulinum in Ground Pork
Authors: VAHABZADEH F. , COLLINGE S. K. , CORNFORTH D. P. , MAHONEY A. W. , POST F. J. 
Published: August 2006

ABSTRACTIron binding systems (heme iron binding gases alone or with iron binding salts) were evaluated for antibotulinal activity in ground pork. Compared with meat systems containing nitrite or nitrite plus supplemental iron compounds, carbon monoxide (CO) was not antibotulinal. Nitric oxide (NO) treated meats did swell slower, but nitrite was also found in these systems. Thus, neither CO nor NO would be suitable substitutes for sodium nitrite in meat curing. Addition of ferric chloride or myoglobin decreased the antibotulinal effectiveness of nitrite, but samples containing nitrite plus ethylene‐diaminetetraacetate (EDTA) or denatured nitrosylated myoglobin (NOMb) swelled slower. Supplemental iron compounds probably decreased residual nitrite levels in the product, thus permitting botulinal growth, rather than directly stimulating growth by providing iron as an external nutrient.
Factors Affecting the N‐Nitrosothiazolidine Content of Bacon
Authors: PENSABENE JOHN W. , FIDDLER WALTER 
Published: August 2006

ABSTRACTThe analysis of raw and cooked bacon for the presence of N‐nitrosothiazolidine (NTHZ), a recently identified nitrosamine in bacon, indicated that the levels found were unrelated to residual nitrite or refrigerated storage. Raw bacon contained higher levels of NTHZ than either fried, baked, or broiled bacon. Since the total amount of NTHZ in whole raw bacon was higher than that found in fried bacon and its drippings combined, it was concluded that NTHZ was not formed during frying as is N‐nitrosopyrrolidine. The presence of NTHZ in bacon appears to be associated with smokehouse processing.
Inhibition of Lactic Acid Bacteria by Herbs
Authors: ZAIKA LAURA L. , KISSINGER JOHN C. , WASSERMAN AARON E. 
Published: August 2006

ABSTRACTIncreasing concentrations (0.5–8g/liter) of oregano, rosemary, sage, and thyme progressively delayed growth and acid production by Lactobacillus plantarum and Pediococcus acidilactici in a liquid medium. After the bacteriostatic activity was overcome, all four herbs strongly stimulated acid production. The relative inhibitory effect of the herbs toward both microorganisms was oregano ≫ rosemary = sage gt; thyme. L. plantarum was more resistant than P. acidilactici to the toxic effect of the herbs. Organisms from cultures exhibiting delayed fermentation in the presence of sublethal concentrations of an herb, when subcultured into fresh media containing identical herb concentrations, initiated fermentation without delay, indicating development of resistance to the herb's effect. Moreover, bacteria which had acquired a resistance to one herb were also resistant to the other three herbs.
A New Consistency Method for Tomato Products: The Precipitate Weight Ratio
Authors: TAKADA NORIHISA , NELSON PHILIP E. 
Published: August 2006

ABSTRACTThe precipitate weight ratio (PPT) which refers to the weight ratio of precipitate to the initial sample weight after centrifugation was found to be highly correlated with the Bostwick consistency and the efflux viscosity of tomato products. Lower correlation coefficients were found for products containing added ingredients. However, the PPT may be a unique and reliable parameter to evaluate the consistency of tomato products before formulation.
Effect of Baking and Frying on Nutritive Value of Potatoes: Minerals
Authors: MONDY NELL I. , PONNAMPALAM RATHY 
Published: August 2006

ABSTRACTThe effect of conventional baking and frying on the mineral content of Katahdin, Chipbelle and Rosa varieties of potatoes was investigated. The cortex and pith tissues of the tubers were used. Conventional baking reduced the cortical content of potassium, phosphorus, and iron by 10–13%, 4–21%, and 19–31% respectively. In all three varieties, movement of potassium, phosphorus, and iron toward the interior tissues was demonstiated during conventional baking although varieties varied widely in their mineral content. Conventional baking increased the pith content of potassium (14–23%), phosphorus (2–9%), and iron (2–8%). Frying decreased significantly all the minerals in both the cortical and pith areas with the major loss occurring in the cortical area (10–45%).
Shrinkage, Porosity and Bulk Density of Foodstuffs at Changing Moisture Contents
Authors: LOZANO J. E. , ROTSTEIN E. , URBICAIN M. J. 
Published: August 2006

ABSTRACTDependable data on bulk density, volumetric shrinkage due to water loss and porosity are needed to model processes such as drying, packaging and storing. Experimental data are presented for all three properties. It is possible to model the water‐loss‐based bulk shrinkage coefficient to obtain a predictive equation based on composition of the foodstuff. From this, a generalized correlation is obtained which predicts bulk shrinkage coefficient knowing only the initial moisture content of the food. Porosities for the foodstuffs considered can be predicted through suitable correlations, but there is no generalized equation spanning all foods.
Date Bars Fortified with Soy Protein Isolate and Dry Skim Milk
Authors: SAWAYA W. N. , KHALIL J. K. , SAFI W. J. , KHATCHADOURIAN H. A. 
Published: August 2006

ABSTRACTFortification of plain and chocolate coated date bars with soy protein isolate (SPI) and dry skim milk (DSM) in different proportions (1.5% SPI + 10.5% DSM; 3.0% SPI + 7.0% DSM and 4.5% SPI + 3.5% DSM) resulted in an increase of protein, fat, fiber, ash, Na, K, Ca, Mg, P, Zn, and all the essential amino acids. The chemical score increased from 48 to a range of 83–95. The in vitro protein digestibility (IVPD) values (77.8–81.8%) and calculated protein efficiency ratios (C‐PERs) of the fortified bars (2.40–2.47) were close to the IVPD (90.0%) and C‐PER (2.50) of ANRC‐casein. In general, sensory evaluation indicated no difference in the control and fortified date bars, which were stored up to six months. 1.5% SPI + 10.5% DSM was the optimum level of supplementation in terms of nutritive benefit.
Spaghetti Stickiness: Some Factors Influencing Stickiness and Relationship to Other Cooking Quality Characteristics
Authors: DEXTER J. E. , MATSUO R. R. , MORGAN B. C. 
Published: August 2006

ABSTRACTSpaghetti was processed in a semi‐commercial scale laboratory press from a range of raw materials, dried by a low temperature (LT) and a high temperature (HT) drying cycle, and assessed for stickiness and other important cooking quality attributes in cooking waters of varying hardness. Cooked HT spaghetti was generally less sticky, more resilient, firmer, and exhibited lower cooking loss than corresponding LT spaghetti. As cooking water hardness increased spaghetti became stickier and cooking loss increased. Stickiness was influenced by cultivar, wheat class, raw material granulation and protein content, but was not related to sprout damage. Stickiness was significantly correlated to cooking loss, cooked weight, degree of swelling, compressibility, recovery, and firmness. However, even when all these factors were included in a step‐up regression less than 50% of the variance in stickiness could be predicted.
Pacific Cod (Gadus macrocephalus): Change in Sensory and Chemical Properties When Held in Ice and in CO2 Modified Refrigerated Seawater
Authors: REPPOND K. D. , COLLINS J. 
Published: August 2006

ABSTRACTPacific cod, Gadus macorcephalus, were held in the round in ice and in CO2 modified refrigerated seawater (MRSW), and examined for chemical changes as well as changes in palatability of steamed portions of blocks of fiiets. Sensory evaluation of raw and cooked flesh indicated that the quality of cod was acceptable to 6 days in ice and to 9 days in MRSW. Absorption of salt may present a problem for holding cod in MRSW. Trimethylamine and total volatile acid content was significantly correlated with flavor scores.
Polyethylene Film Packaging of Citrus Fruit: Containment of Decaying Fruit
Authors: BARMORE C. R. , PURVIS A. C. , FELLERS P. J. 
Published: August 2006

ABSTRACTDecaying grapefruit (Citrus paradisi Macf.) stored under nonventilated conditions caused a substantial reduction in the oxygen and an increase in the carbon dioxide concentrations in the atmosphere. A comparable increase in the internal carbon dioxide concentration of sound fruit in the same container was also observed. Low oxygen caused an increase in the ethanol concentration in the juice of the sound fruit and the development of an undesirable stale flavor. Containment of the decaying fruit in polyethylene film limited the oxygen depletion. Thus, flavor quality of sound fruit from the containers with PE film‐sealed decaying fruit was comparable to that of sound fruit stored in the absence of decaying fruit.
A Simple Nondestructive Method for Determination of Air Content in Polymeric Packages
Authors: GYLYS RITA B. , RIZVI S. S. H. 
Published: August 2006

ABSTRACTA new nondestructive method of estimating the residual air volume in food packages was developed and compared with the standard destructive technique. The nondestructive method involved enclosing the test package in a nonflexing, plexiglass container and placing this container into a vacuum chamber. Monitoring changes in volume at two vacuum levels and using Boyle's Law, the air content of more than fifty polymeric packages was computed. The difference between the destructive and nondestructive volumes was found to be statistically insignificant.
Use of Vegetable Oils in Pie Crusts
Authors: DREHER M. L. , BERGLUND P. T. , DREHER C. J. 
Published: August 2006

ABSTRACTLimited research has been reported in the literature on the performance of vegetable oils in pastry. This study evaluated differences in quality between pie crusts prepared with four types of vegetable oils and those prepared with a standard hydrogenated vegetable shortening. Vegetable oils and shortening were evaluated for color, viscosity, free fatty acids, peroxide values and P/S ratio. Pie crusts were evaluated for color, shrinkage, flakiness, and sensory quality. Panelists detected no significant differences in color between vegetable oils or shortening pie crust. Percent shrinkage and flakiness of the crusts were directly related to the P/S ratio. Sensory texture and flavor scores showed no significant difference between vegetable oil crusts but the shortening crust was rated significantly lower in flavor (P ≤ 0.05) than vegetable oil crusts.
Method of Preparation and Sensory Evaluation of Sweet Potato Patties
Authors: HOOVER M. W. , WALTER W. M. , GIESBRECHT F. G. 
Published: August 2006

ABSTRACTSweet potato patties were prepared from Jewel and Centennial cultivars which were freshly harvested or cured and stored. The patties were prepared with additions of sugar, starch and other minor ingredients to peeled, cooked sweet potatoes. The resulting mixture was comminuted, heated by steam injection; vacuum cooled and molded into patties. The patties were cooked in peanut oil and evaluated by a sensory panel. The evaluations indicated that patties of acceptable quality could be prepared from either freshly harvested sweet potatoes or from roots that had been cured and stored for up to 6 months.
Sensory Quality of Spaghetti with Meat Sauce After Varying Holding Treatments and Heating in Institutional Microwave and Convection Ovens
Authors: CREMER MARION L. 
Published: August 2006

ABSTRACTSensory quality of spaghetti was determined for a freshly prepared sample and after heating in institutional microwave and convection ovens following holding 1 hr chilled; 24 hr chilled; 24 hr frozen; 24 hr frozen, 24 hr chilled. Differences attributable to holding treatment occurred in moistness; in clumping, firmness and chewiness of pasta; and in overall ratings. Samples held 1 or 24 hr chilled had better scores than those held 24 hr frozen or 24 hr frozen, 24 hr chilled. Spaghetti heated in the microwave compared to the convection oven had greater fat separation, clumping, greasiness, firmness, and chewiness.