bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effects of Carbonic Maceration on Chemical, Physical and Sensory Characteristics of Muscadine Wines
Authors: CARROLL D. E. 
Published: August 2006

ABSTRACTGrapes of four muscadine (Vitis rotundifolia Michaux) cultivars were subjected to carbonic maceration (CM) treatment during vinification. CM involved holding the intact grape berries anaerobically under an atmosphere of CO2 prior to crushing the grapes. Two different sets of conditions, 20 days at 16°C and 10 days at 24°C, were used for CM treatments. For comparison, standard wines were made from these cultivars by the usual vinification procedures. When compared to the standard wines, CM white wines had lower pH values, higher titratable acidity and phenols, lower alcohol, were yellower in color and were judged significantly lower in sensory quality. CM is not recommended for white wine production. Red CM wines, compared to the standard wines, had higher pH values, had a tendency towards higher volatile acidity, were generally lower in phenols, alcohol and color, and received similar sensory ratings. However, the red CM wines had a distinctively spicy bouquet and flavor which was not present in the standard wines.
Effect of Processing on Yield, Color and Texture of Canned Mushrooms
Authors: ANANTHESWARAN R. C. , SASTRY S. K. , BEELMAN R. B. , OKEREKE A. , KONANAYAKAM M. 
Published: August 2006

ABSTRACTNet yield of canned mushrooms during retorting was improved by vacuum hydration. Yield, color, and texture decreased with increased process time at all temperatures. Process‐induced changes in all three parameters were modeled as first order reactions. For hydrated mush‐rooms, activation energies for yield, color and texture were 16.0 Kcal/mole, 16.2 Kcal/mole, and 31.3 Kcal/mole, respectively. Corresponding values for nonhydrated mushrooms were 15.9 Kcal/mole, 38.4 Kcal/mole, and 38.5 Kcal/mole. Z values for yield, color and texture of hydrated samples were 44.0°C, 43.9°C, and 22.4°C, respectively, and for nonhydrated samples, 44.1°C, 18.7°C, and 18.3°C, respectively, Vacuum hydration caused color and texture to be relatively insensitive to process temperature.
Soy Supplementation of a Maize Based Kenyan Food (Ugali)
Authors: NYOTU H.G. , ALLI I. , PAQUETTE G. 
Published: August 2006

ABSTRACTThe effects of soy‐supplementation of maize meal on the nutritive value of Kenyan Ugali was determined by consideration of amino acids, available lysine, minerals, phytate, oligosaccharides, protein and in vitro protein digestibility. Supplementation at 10%, 20%, and 30% of soy flour resulted in (a) increased protein ranging from 12.6% to 19.6% (b) increased chemical score ranging from 74 to 87; (c) increase in available lysine of Ugali ranging from 2.61 to 5.11 g/ 16gN and, (d) increases in minerals, phytate, and oligosaccharides. The supplementation did not affect adversely the in vitro protein digestibility of Ugali prepared from the maize‐soy blends. Supplementation up to 20% had no apparent effect on the taste preference of Ugali. The overall nutritional value of Ugali could be improved substantially by supplementation of the maize meal with 20‐30% soy flour.
Functional Properties of a Peptide of 23 Residues Purified from the Peptic Hydrolyzate of asl‐CASEIN: Changes in the Emulsifying Activity During Purification of the Peptide
Authors: SHIMIZU MAKOTO , LEE SOO WON , KAMINOGAWA SHUICHI , YAMAUCHI KUNIO 
Published: August 2006

ABSTRACTThe pH 4.6‐soluble fraction of the peptic hydrolyzate of as 1‐casein contained the 23 N‐terminal residues, αsl‐CN(fl‐23), as a major pep‐tide. Reversed‐phase HPLC indicated that small amounts of other peptides such as αsl‐CN(f154‐199) were also contained in this fraction. By removing of these peptides, the emulsifying activity (EA) of the αsl‐CN(fl‐23) fraction was markedly decreased. However, when the removed peptide fraction was added to the purified αsl‐CN(fl‐23), the EA was increased. Some synergistic effect in the emulsification seemed to exist between αsl‐CN(fl‐23) and the other peptides. Although the purified αsl‐CN(fl‐23) had low EA values at neutral pH levels, it showed high emulsifying and surface activities in the acidic pH region.
Identification of Low Molecular Weight Peptides in Gouda‐type Cheese and Evidence for the Formation of These Peptides from 23 N‐terminal Residues of αsl‐casein by Proteinases of Streptococcus cremoris H61
Authors: KAMINOGAWA S. , YAN T.R. , AZUMA N. , YAMAUCHI K. 
Published: August 2006

ABSTRACTWater‐soluble extracts from Gouda‐type cheese in a 0.05M sodium citrate buffer at pH 4.0 were fractionated by high‐pressure liquid chromatography (HPLC) before and after ripening for 1, 2, and 3 months. Three major peptides were isolated from each sample of extract, but size of the peaks increased with ripening period. The amino acid compositions of these peptides were similar to fragments of αsl‐casein, i.e., αsl‐CN(fl‐9), αsl‐CN(fl‐13) and αsl‐CN(fl‐14). αsl‐CN(fl‐23) was hydrolyzed by cellular proteases of Streptococcus cremoris H61; seven main peptides including αsl‐CN(fl‐9), αsl‐CN(fl‐13) and αsl‐CN(fl‐14) were isolated and characterized by HPLC. This suggests that hydrolysis of αsl‐CN(fl‐23) by lactic acid bacterial proteinase is one of the main pathways of αsl‐casein degradation during Gouda‐type cheese ripening.
Growth of Lactobacillus plantarum in Cucumber Extract Containing Various Chloride Salts
Authors: NAEWBANIJ JOCELYN O. , STONE MARTHA B. , FUNG DANIEL Y.C. 
Published: August 2006

ABSTRACTSystems similar to the environment of pure‐culture inoculation and the natural process of cucumber fermentation were used to study the capabilities of some salt substitutes including potassium chloride, calcium chloride, and magnesium chloride to provide a selective environment for the growth of Lactobacillus plantarum, a desirable species in cucumber fermentation. The salt that gave the highest percentage of Lactobacillus in the total microbial population was considered to provide the most selective environment for the desirable organisms in cucumber fermentation. Salts that provided the most selective environment were NaCl and KCl in the filtered, raw cucumber extract and KCl in the heated and filtered extract. Calcium chloride was more selective than MgCl2 in either medium.
Effect of Food Composition on the Heat Resistance of Yeast Ascospores
Authors: SPLITTSTOESSER D. F. , LEASOR S. B. , SWANSON K. M. J. 
Published: August 2006

ABSTRACTThe ascospores of Saccharomyces cerevisiae were over 100‐fold more resistant than vegetative cells of the same strain. The D60 of spores in apple juice was 6.1 min and the z value was 3.8°C; in a Chenin blanc wine the D55 was 0.57 min and the z value was 6.7°C. The presence of sugar in the heating medium increased spore resistance while alcohol reduced it; varying pH over the range 3.0 to 7.0 had little effect.
Hydrophobic and Electrostatic Interactions on Extrusion of Protein Isolates
Authors: ARÉAS JOSÉ ALFREDO GOMES 
Published: August 2006

ABSTRACTLung protein isolates previously defatted by solvents of increasing polarity were extruded. Water monolayer values of these isolates, calculated from water vapor isotherms, showed a maximum when solvents of intermediate polarity were used. Shear resistance of the extruded products presented a similar behavior, with maximum values attained when the same solvents were employed to defat the isolates prior to extrusion. Phospholipid percentage in lipid fraction of the solvent extracts showed that minimum phospholipids were removed from the isolates when these solvents were used. The results suggested that the presence of phospholipid in the isolates after defatting could be important in improving the extrusion of these systems. Hydrophobic and electrostatic interactions between the macromolecules involved seemed therefore, to be relevant for the final texture obtained by extrusion.
Odor intensity measured by an audio method
Authors: KING BONNIE M. 
Published: August 2006

ABSTRACTA nonverbal, nonnumerical method for measuring odor or taste intensity by means of cross‐modal matching with pitch is described. The device with which the measurements are obtained is called an intensometer, and it allows subjects to simply react to intensity without having to describe or quantify what is perceived. The odor intensity function of benzaldehyde, an aromatic substance with a bitter almond odor, was obtained for individuals and for the panel by this method as well as by graphic scaling. A comparison of the two methods revealed better resolution and reliability with the intensometer, which showed no end effects or stimulus range bias.
Effectiveness of Available Filters for an Electric Hygrometer for Measurement of Water Activity in the Food Industry
Authors: POLLIO MARÍA L. , KITIC DORA , CHIRIFE JORGE 
Published: August 2006

ABSTRACTThe effectiveness of the filters available for the Novasina Hygrometer for measurement of water activity (aw) in intermediate moisture foods, most of them suspected of being potential sources of sensor contamination, was investigated. Foods studied were apple preserve, chocolate topping, honey, milk jam, salted anchovy, intermediate moisture beef, raw ham, dry salami, smoked pork sausage, provolone and roquefort cheese, tomato ketchup, semimoist pet food, concentrated tomato paste and Worcestershire sauce. For most foods, the use of an adequate filter permitted an acceptable precision in aw measurement; however, neither of the filters studied allowed measurement of aw in the pet food containing propylene glycol.
High Performance Liquid Chromatographic Determination of Pungent Gingerol Compounds of Ginger (Zingiber officinale Roscoe)
Authors: CHEN CHU‐CHIN , KUO MAY‐CHIEN , HO CHI‐TANG 
Published: August 2006

ABSTRACTThe pungent gingerol compounds of green (4–5 months) and dry (8–9 months) ginger (Zingiber officinale Roscoe) were extracted by acetone and analyzed directly by high performance liquid chromatography (HPLC) on a reverse phase column (RP‐18). The total gingerol content (6‐, 8‐ and 10‐gingerol) of green ginger ranged from 0.65–0.88% (w/w) while that of dry ginger varied from 1.10–1.56% (w/w).
Spice Quality: Effect of Cryogenic and Ambient Grinding on Color
Authors: PESEK C. A. , WILSON L. A. 
Published: August 2006

ABSTRACTThe effect of cryogenic and ambient milling on the color of spice was investigated to determine its influence on spice quality. A Hunterlab Color Difference Meter and sensory analyses were used to determine if cryogenically milled spices were comparable to ambiently milled spices. Cryogenically milled spices are lighter in color than ambiently milled spices and untrained panelists were able to detect the differences (P ≤ 0.038).
Effect of pH and Salts on the Solubility of Egg White Protein
Authors: KAKALIS LAZAROS T. , REGENSTEIN JOE M. 
Published: August 2006

ABSTRACTThe solubility of 1% dispersions of freeze‐dried (FD) and commercial spray‐dried (SD) (containing less than 0.1% SDS) egg white protein (EWP) was determined in water and in 0.1, 0.3, and 0.5M NaCl and NaI, and 0.01, 0.05, and 0.1M Na4P2O7 at pH 3, 5, 7, and 9. Protein solubility generally increased at higher pH and salt concentrations over the ranges studied. Both I and P207 ions, but not Cl, substantially increased the apparent solubility of FDEW, but had less effect upon the solubility of SDEW. Both NaI and Na4P207 changed the character of the solvent in a way similar to that of SDS, a known protein denaturant and solubilising agent. The effect of these two salts upon EWP solubility was more pronounced than for bovine serum albumin.
Antigenicity of Ovomucoid Remaining in Boiled Shell Eggs
Authors: GU JAINXIN , MATSUDA TSUKASA , NAKAMURA RYO 
Published: August 2006

ABSTRACTAntigenicity of egg white proteins which remained in heated shell eggs was analyzed quantitatively by using rabbit antibodies specific to egg white proteins and human antibody from patients allergic to egg. The major antigenic component in heated (100°C for 20 min) and coagulated egg white was ovomucoid. A considerable amount of ovomucoid remained immunoreactive even after heating at 100°C for 15 min, though ovomucoid in stored eggs was a little less stable to heating than that of fresh eggs. Even long‐time heating (100°C for 45 min) could not completely eliminate the ovomucoid immunoreactivity to human IgE antibody.
Physicochemical Characteristics of 18 Cultivars of Nigerian Cowpeas (V. uniguiculafa) and Their Cooking Properties
Authors: AKINYELE I. O. , ONIGBINDE A. O. , HUSSAIN M. A. , OMOLOLU A. 
Published: August 2006

ABSTRACTEighteen cultivars of cowpeas (V. unguiculata) were analyzed for cooking time, swelling capacity, leached solid, percent seed coat, seed density, amylose, tannins, proteins, and soluble sugars. The physicochemical characteristics varied with the seed coat color, the hilum color, and the skin texture. The cooking time was positively correlated to protein, seed density, percent seed coat, swelling capacity and leached solids, and negatively correlated to the levels of amylose, soluble sugars and tannins. There were significant correlations (p < 0.05) between sugars and swelling capacity, protein and seed density; and seed density and swelling capacity. The mean percent seed coat was significantly different (p < 0.05) between the varieties with wrinkled seed coats and those with smooth seed coats.
Detection of Enocyanin in Cranberry Juice Cocktail by HPLC Anthocyanin Profile
Authors: HALE M.L. , FRANCIS F.J. , FAGERSON I.S. 
Published: August 2006

ABSTRACTAdulteration of cranberry juice products by enocyanin, a colorant from grapes, was detected by comparing HPLC chromatographic profiles of cranberry anthocyanins with those from enocyanin. Two peaks present in all enocyanin samples but not in cranberries were identified as delphinidin‐3‐glucoside and petunidin‐3‐glucoside. A group of unidentified pigments which eluted after the cranberry pigments was also present in enocyanin. It was possible by considering differences in the chromatograms to detect replacement of 5% or more of the expected amount of cranberry juice in cranberry juice cocktail by a solution of enocyanin. A CG‐50 column was used to concentrate the pigments followed by chromatography on a polymer styrene column at pH 1.6. The method gives reliable results even on samples 18 months of age.
Inhibition of Polyphenoloxidase by Sulfite
Authors: SAYAVEDRA‐SOTO L. A. , MONTGOMERY M. W. 
Published: August 2006

ABSTRACTWhen polyphenoloxidase (PPO) was exposed to sulfite prior to susbstrate addition, inhibition was irreversible. Trials to regenerate PPO activity, using extensive dialysis, column chromatography, and addition of copper salts were not successful. Increased concentrations of sulfite and pH levels less than 5 enhanced the inhibition of PPO by sulfite. At pH 4, concentrations greater than 0.04 mg/mL completely inhibited 1,000 units of PPO activity almost instantaneously. This suggested that the HSO3‐ molecule was the main component in the sulfite system inhibiting PPO. Column chromatography, extensive dialysis, and gel electrophoresis did not demonstrate 35SO2 bound to purified pear PPO protein. Formation of extra protein bands of sulfite inhibited purified pear PPO fractions on gel electrophoresis was demonstrated. This and other evidence suggested that the major mode of direct irreversible inhibition of PPO was modification of the protein structure, with retention of its molecular unity.
Diffusion of Glucose in Carrageenan Gels
Authors: HENDRICKX M. , ABEELE C. VANDEN , ENGELS C. , TOBBACK P. 
Published: August 2006

ABSTRACTFrom an experimental set‐up with boundary conditions of an extended initial distribution the diffusion coefficient for glucose in a high K‐content carrageenan gel was evaluated as a function of the carrageenan concentration (1, 2 and 4%) and temperature (0.0, 5.0, 10.0, 15.0, 25.0, and 36.0°C). According to an Arrhenius‐type equation, the activation energies at 1, 2 and 4% of carrageenan were calculated as 18.1, 17.4, and 19.1 kJ/mol. From these data it was concluded that carrageenan affects diffusion mainly by an obstruction effect.
Tenderization of Meat with Ginger Rhizome Protease
Authors: LEE Y. B. , SEHNERT D. J. , ASHMORE C. R. 
Published: August 2006

ABSTRACTBeef steaks and sliced beef marinated with different levels of crude ginger extract were evaluated for the tenderness and structural changes. A significant (P<0.05) enhancement of tenderness with increasing amounts of ginger extract was observed at low levels of extract (0, 0.05, 0.1, and 0.2 mL/6.5 cm2 for the steaks; 0, 0.25, 0.5, and 1 mL/lOOg for the sliced beef), whereas further improvement of tenderness at more than 0.2 mL/6.5 cm2 or 1 mL/lOOg was minimal. Electron microscopy of the treated beef revealed the preferential degradation of thin filaments in the I‐bands, resulting in extensive fragmentation of myofibrils. Thus, ginger rhizome protease is an effective meat tenderizer and the tenderization is achieved through preferential degradation of thin filaments.
Stability Evaluation of Oil‐in‐Water Emulsions by Gold Sol
Authors: RAY APURBA K. , JOHNSON JOHN K. 
Published: August 2006

ABSTRACTA simple, rapid, and inexpensive titration method with gold sol was developed which measured the fraction of hydrophilic gum arabic that was free in the aqueous (continuous) phase and thus indirectly, the fraction of the gum which coated the oil droplets, thereby fulfilling its intended stabilizing function. For a series of gum arabic‐stabilized emulsions of varying particle sizes, the gold number measured for fresh emulsions related directly to the long term storage stability of these emulsions at high dilution.
Factors Governing the Greening of Garlic Puree
Authors: LUKES T. M. 
Published: August 2006

ABSTRACTStoring garlic bulbs for a month at or above 23°C, prior to processing, prevented the production of a green pigment in the garlic puree. The amino acid S‐(1‐propenyl) cysteine sulfoxide was necessary for the development of the green color.
Effects of Microwave/Convection Baking and Pan Characteristics on Cake Quality
Authors: STINSON C. T. 
Published: August 2006

ABSTRACTThe quality of devil's food cake baked in a microwave/convection oven using different oven conditions and pan characteristics was assessed by sensory and objective methods. The most important factors were the number of layers baked at a given time and the baking pan characteristics, followed by initial oven temperatures. Crust color, moistness and cake symmetry were affected by these conditions. For example, single layers received a lower sensory score and had sticky and less red crusts than double layers. Cakes baked in glass‐polyester microware pans were peaked, whereas those baked in aluminum pans were flat. Although slight differences in quality were found by both sensory and objective evaluations, all cakes were acceptable.
HPLC Method for Determination of inositol Tri‐, Tetra‐, Penta‐, and Hexaphosphates in Foods and Intestinal Contents
Authors: SANDBERG A.‐S. , AHDERINNE R. 
Published: August 2006

ABSTRACTA HPLC method was developed for separation and quantitative determination of inositol tri‐, tetra‐, penta‐, and hexaphosphates. The method included extraction of inositol phosphates with HCI, separation of the inositol phosphates from the crude extract by ion‐exchange chromatography, and ion‐pair C18 reverse phase HPLC analysis using formic acid/methanol and tetrabutylammonium hydroxide in the mobile phase. The inositol 3–6 phosphates of raw and extruded bran, soy flour, and intestinal contents were determined by HPLC and compared to phytate determinations by two iron precipitation methods. Inositol 3–5 phosphates were found in extruded products and intestinal contents. The HPLC method was rapid and gave reproducible values, which differed from those obtained by the precipitation methods in some samples.
HPLC Analysis of Organic Acids and Sugars in Tomato Juice
Authors: GANCEDO M. CRISTINA , LUH B. S. 
Published: August 2006

ABSTRACTThe effect of break temperature on changes in organic acids and sugars in canned juices made from VF145‐7879 and UC 82B tomatoes was investigated by HPLC. Oxalic, citric, galacturonic, malic and pyrrol‐ idonecarboxylic acids were shown to be present in the canned juices. Oxalic and galacturonic acids decreased as the break temperature increased. Fructose was present in slightly higher amounts than glucose. Break temperature did not cause significant changes in sugar content of the canned juices made from UC 82B tomatoes.
Effect of Condensed Grape Tannins on the In Vitro Activity of Digestive Proteases and Activation of Their Zymogens
Authors: IL OH HOON , HOFF JOHAN E. 
Published: August 2006

ABSTRACTOnly at concentrations substantially higher than those likely to occur in human diets did grape tannins have a significant adverse effect on the in virro digestion of bovine serum albumin (BSA). The activities of pepsin and chymotrypsin were at such levels (concentrations greater than 0.1%) significantly reduced. In contrast, that of trypsin increased markedly due to denaturation of BSA by the tannins. Tannin concentrations in excess of 0.5% strongly inhibited the activation of chymotrypsinogen, while the activation of trypsinogen by enterokinase was drastically reduced at concentrations as low as 0.05% due to precipitation of the substrate. BSA digestion was markedly reduced in sequential multizymogen experiments at tannin concentrations of 0.5% but not at 0.1%.
Preparation and Evaluation of Supercritical Carbon Dioxide Defatted Soybean Flakes
Authors: Eldridge A. C. , Friedrich J. P. , Warner K. , Kwolek W. F. 
Published: August 2006

ABSTRACTFull‐fat soybean flakes were extracted with supercritical carbon dioxide (SC‐CO2) at pressures of 10,600–12,400 psi, temperatures from 80–100°C, and moisture levels of 5–13.5%. Conditions could be selected to produce defatted soybean meals with nitrogen solubility indices greater than 70% and flavor scores greater than 6.5 on a scale of 1 to 10 (1 = strong and 10 = bland). The usual grassy‐beany and bitter flavors of hexane‐defatted soybean flours were only minimally detectable in the optimally SC‐CO2‐extracted materials. Bland, defatted soybean meal prepared by SC‐CO2 extraction was further processed into high‐quality protein concentrates and isolates that were stable when stored under adverse conditions.
Characterization and Distribution of Lactobacilli during Lactic Fermentation of Okra (Hibiscus esculentus)
Authors: KOTZEKIDOU P. , ROUKAS T. 
Published: August 2006

ABSTRACTThe distribution and identification of lactobacilli during fermentation of okra were studied. Fermentation characteristics of lactobacilli isolated on MRS agar at 30°C under anaerobic conditions were presented using the API 50 CHL system. The phenogram constructed by an unweighted, pair group, arithmetic average, linkage method and by use of the Jacquard similarity coefficient (1‐Sj) was used to identify nine phena. The studies showed five homolactic species initially (Lactobacillus plantarum, Lactobacillus casei subsp. pseudoplantarum, Lactobacillus acidophilus, Lactobacillus leichmannii, Lac‐tobacillus salivarius subsp. salicinius) and two heterolactic species (Lactobacillus cellobiosus and Lactobacillus brevis). After 24 hr fermentation, the majority of the isolated strains were L. cellobiosus. During the final stage of fermentation L. plantarum strains dominated.
Coconut Oil Extraction by a New Enzymatic Process
Authors: McGLONE OCTAVIO CINTRA , CANALES AGUSTÍN LÓPEZ‐MUNGUIA , CARTER JAIME VERNON 
Published: August 2006

ABSTRACTA new method for coconut oil extraction based on the enzymatic action of polygalacturonases, α‐amylase and proteases on a diluted coconut paste was developed. After reaction with enzymes, the solution was centrifuged resulting in three phases: the upper one containing a high quality coconut oil; the middle layer containing water; and the lower phase consisting of coconut meal which has been traditionally used in cattle feed. Eighty percent yields were obtained by this method which was advantageous from the energy point of view compared to the traditional process.