bluuebunny/crossref_metadata_2025_split huggingface dataset:
Characterization of Soluble and Bound Peroxidases in Green Asparagus
Authors: WANG Z. , LUH B. S. 
Published: August 2006

ABSTRACTSoluble and ionically bound peroxidases were extracted from green asparagus with 0.05M sodium phosphate (pH 7.0) and the same buffer containing 1.0M NaCl, respectively. The two forms of peroxidase have been purified 237 and 53 fold, respectively, through ammonium sulphate fractionation, and successive chromatography on Sephacryl S‐200 and ConA Sepharose 4B columns. Eleven isoenzymes with different pI values were detected from the soluble form using isoelectric focusing and eight from the ionically bound form. The two forms of perooxidase showed a similar optimum pH range of 4.2–5.0 using three kinds of hydrogen donor with different buffers. The optimum temperature of the two peroxidase forms at pH 4.5 was around 50°C. Heat inactivation of both forms at 70° and 90°C was observed to be biphasic.
Comparison of Four Methods for Determining Protease Activity in Milk
Authors: KWAN K. K. H. , NAKAI S. , SKURA B. J. 
Published: August 2006

ABSTRACTFour methods (absorbance at 280 nm; the Lowry method; the fluor‐escamine method, and the trinitrobenzenesulfonic acid method) for determining hydrolysis of milk proteins were compared. Each method was applied to the trichloracetic acid soluble fraction of milk protein, which had been digested with trypsin for various periods of time. Detectability was measured as the ratio between standard error of estimate and slope calculated from the linear regression analysis of Deming for cases when both variables were subject to error. Although it was nondimensional, the detectability thus calculated was simple and reliable for comparing assay methods which were based on different analytical principles. Detectability as well as the detection limit measured according to Schwerdtfeger showed that, of the methods compared, the fluorescamine method was most reliable and sensitive.
Measurement of Glycosylated Vitamin B6 in Foods
Authors: KABIR HOSSEIN , LEKLEM JAMES , MILLER LORRAINE T. 
Published: August 2006

ABSTRACTTo examine the levels of glycosylated vitamin B6 in 22 foods, each food was stirred for 2 hr at pH 6.8 and then incubated for 2 hr at pH 5.0 and 37°C with β‐glucosidase (60 units per g food). Vitamin B6 content of foods was measured microbiologically before and after enzyme treatment as well as with acid hydrolysis. Animal products contained no measurable amount of glycosylated B6. Grains and legumes generally had a high level of this bound form (6–57% of the total vitamin B6). Of the fruits analyzed, orange juice had the highest level of glycosylated vitamin B6 (47%). Among fresh vegetables studied, raw carrots had the highest level (51%). For broccoli and cauliflower, the glycosylated value was higher for the processed food as compared to the raw food.
Iron‐Enriched Bread: Interaction Effect of Protein Quality and Copper on Iron Bioavailability
Authors: RANHOTRA GUR , GELROTH JANETTE , NOVAK FRANCES , BOCK ANN , BOHANNON FAUSTINA 
Published: August 2006

ABSTRACTThese studies examined the bioavailability of iron in iron‐enriched breads. The test breads also contained added protein in the form of gluten, soy or nonfat dry milk. Bioavailability was assessed based on net hemoglobin synthesis in rats initially made iron deficient and then fed bread‐based diets containing 38.5 ppm iron (NRC requirement for rat, 35 ppm) and 3.75, 5.00, or 6.25 ppm copper (NRC requirement for rat, 5 ppm). More hemoglobin was synthesized on milk‐supplemented (83 mg/mg iron) and on soy‐supplemented (85 mg/mg iron) bread diets than on gluten‐supplemented (59 mg/mg iron) bread diets. Copper appeared to have no influence on hemoglobin regeneration or on hepatic iron accumulation under the conditions of this experiment.
Sunflower Hull Flour as a Potential Dietary Fiber Supplement
Authors: DREHER M. L. , PADMANABAN G. 
Published: August 2006

ABSTRACTConfectionery hull flour (CHF) and oilseed hull flour (OHF) were evaluated as potential dietary fiber supplements. Analyses included: proximate analyses, neutral detergent fiber, acid detergent fiber, acid detergent ligrdn and buffered acid detergent fiber, water‐ and oil‐holding capacity, pH, cation exchange capacity, emulsifying activity (EA), Gardner color values, and sensory evaluation. CHF (90.7% NDF) was slightly higher in dietary fiber than OHF (83.4%). Sunflower hull flours had a relatively high cation exchange capacity, equivalent to lettuce. Sunflower hull flours were highly variable in color and EA. There was no significant difference in aroma of muffins made with hull flour or wheat bran but differences did exist in appearance, flavor and texture. Sunflower hull flour showed potential as a dietary fiber supplement but its exact physiological effects have not yet been established.
Textural and Rheological Properties of Cooked Potatoes
Authors: LEUNG H. K. , BARRON F. H. , DAVIS D. C. 
Published: August 2006

ABSTRACTCooked potato samples of different cultivars and specific gravities were analyzed for textural and rheological properties by sensory evaluation, texture profile analysis (TPA) and stress relaxation tests. Mealiness was correlated with the product of cohesiveness and adhesiveness, but not with other TPA parameters. Stress relaxation tests of cooked potatoes yielded a Maxwell model consisting of two viscous and three elastic elements. One of the elastic moduli was correlated with mealiness. Hardness by sensory evaluation correlated well with hardness and fracturability by TPA, and with the three elastic moduli in the relaxation model.
Effects of Rennet Treatment and Water Content on Thermal Conductivity of Skim Milk
Authors: HORI TOMOSHIGE 
Published: August 2006

ABSTRACTEffective thermal conductivities of skim milk and skim milk curd over a moisture range of 60–95% were measured by the hot wire method. The measured thermal conductivity of skim milk decreased significantly with change in structure through rennet treatment at 30.0°C; the intrinsic thermal conductivity of solids content was determined on the basis of the series model to be 0.346 W/mK for skim milk and 0.338 W/mK for skim milk curd. The relationship between the water content and effective thermal conductivity of the specimens was described by using a single parabolic formula. The deviations of empirical values based on this formula related to the experimental ones were 0.31 ± 0.30%.
Antibotulinal Activity of Methyl and Ethyl Fumarates in Comminuted Nitrite‐Free Bacon
Authors: HUHTANEN C. N. 
Published: August 2006

ABSTRACTMono‐ and dimethyl and ethyl esters of fumaric acid were evaluated for their antibotulinal efficacy in cans of comminuted nitrite‐free bacon. At 0.125%, all were equal or superior to 120 ppm nitrite in preventing toxin formation in cans incubated at 30°C for 8 wk. No cans swelled or became toxic when mono‐ or dimethyl fumarate was added. With monoethyl fumarate, two cans out of twenty swelled but were nontoxic. The least effective ester was diethyl fumarate but its activity was equal to that of 120 ppm nitrite.
Shear Force Values for Steaks from the Semitendinosus Muscle of Pre‐Rigor Leg‐Twisted Beef Carcasses
Authors: ODUSANYA S. O. , OKUBANJO A. O. 
Published: August 2006

ABSTRACTThe imposition of leg‐twist treatment to intact beef carcass sides increased the mean, mode and median of the shear values of cooked semitendinosus muscle. Steaks from treated sides were uniformly tougher than steaks from nontreated sides. In both treated and nontreated sides, the anterior end of the muscle was tougher than the posterior end.
Effect of Chitin as Coagulating Aid on Protein Yield, Composition and Functionality of Tomato Seed Protein Concentrates
Authors: LATLIEF SARA J. , KNORR DIETRICH 
Published: August 2006

ABSTRACTThe effectiveness of chitin as coagulating aid, protein coagulants and coagulation temperatures in recovering tomato seed proteins, and their effect on composition and emulsion properties of tomato seed protein concentrates (TSPC) were investigated. Citric acid, hydrochloric acid, or a mixture of citric acid and hydrochloric acid were used and chitin addition ranged from 0 to 1.0% (protein basis). Coagulation temperatures employed were 25°C, 60°C or 95°C. Samples with no chitin added resulted in significantly (P < 0.05) lower protein yields than samples with chitin addition. Ash content of the TSPC was significantly (P < 0.05) affected by chitin addition and coagulation temperature. Lowest crude fat content was obtained with citric acid at 25°C. Lowry protein and total nitrogen was highest without chitin addition. Samples coagulated at 25°C showed highest emulsion ability and emulsion stability. The least stable emulsions were produced with hydrochloric acid. Chitin addition did not affect emulsion properties.
Inherent Variability in the Efficacy of the USDA Raw‐Pack Process for Home‐Canned Tomatoes
Authors: MONTVILLE THOMAS J. , CONWAY LUCILLE K. , SAPERS GERALD M. 
Published: August 2006

ABSTRACTStudies of the USDA raw‐pack process for home‐canned tomatoes, using Bacillus licheniformis spores as the target organisms, revealed that water bath size and canning load did not affect heat penetxation rates in pint jars of tomatoes. However, because decreases in the water bath size and canning load shortened the come‐up time and, as a result, lowered the maximum cold‐spot temperature; the calculated process lethalities were lessened. Properly executed canning runs which varied in water bath size, amount of water in the bath, and load size produced calculated lethalities ranging between 1 and 7 log reduction.
Quality Improvement of Canned Mung Bean (Vigna radiafa) Sprouts
Authors: BUESCHER R. W. , CHANG J. S. 
Published: August 2006

ABSTRACTThe effect of calcium, ascorbic acid, citric acid and EDTA on texture, color and flavor of mung bean sprouts canned as a low‐acid food (pH > 4.6) and the effect of acidification by acetic, citric, gluconic, lactic and malic acids on quality of mung bean sprouts canned as an acid‐food (pH < 4.6) were examined. Either the addition of calcium or acidification enhanced texture. Texture of products canned as low‐acid food increased with decreasing pH. Color was markedly improved by either EDTA combined with ascorbic acid or acidification. Processing in plain (uncoated) cans or treatment with acetic acid was detrimental to flavor. Overall, the best low‐acid food product was obtained by the combination of calcium, ascorbic acid, citric acid and EDTA while the best acid‐food product was obtained by acidification with gluconic acid.
Studies on Expanded Rice. Optimum Processing Conditions
Authors: CHINNASWAMY R. , BHATTACHARYA K. R. 
Published: August 2006

ABSTRACTOptimum conditions of parboiling, milling and puffing for making expanded rice were studied on a small laboratory scale. Optimum puffing was obtained by heating milled parboiled rice at a moisture content of 10.5–11% with 15 times its weight of fme sand at 250°C for 10–11 sec. Raw and mildly parboiled rice gave minimal expansion, which increased with increasing severity of parboiling up to a steam pressure of 1.5 kg/cm2. However, rice parboiled by heating with sand (250°C, 2.5 min) expanded best. Starch retrogradation after parboiling reduced expansion, as did cracked and broken grains and insufficient milling of the rice. Addition of salt increased expansion. Expansion initially increased and then decreased with increasing age of paddy after harvest.
Dynamic Optimization of Dehydration Processes: Minimizing Browning in Dehydration of Potatoes
Authors: MISHKIN MARTIN , SAGUY ISRAEL , KAREL MARCUS 
Published: August 2006

ABSTRACTA simulation‐optimization procedure based on the complex method was used to determine optimal drying schemes for minimizing browning during dehydration of white potatoes. Browning kinetics were obtained from the literature, and the heat and mass transfer characteristics of the potatoes were based on experimental data obtained previously. The optimal dryer temperature control path reduced the temperature while the sample disk moisture content was in the range 0.1–0.2 g/g‐solids, where the browning rate is maximal. Excellent agreement was obtained between optimal dryer temperatures based on local moisture and those based on average moisture contents.
Sensory Evaluation of High Vacuum Flame Sterilized Clingstone Peaches, Using Ranking and Signal Detection Measures with Minimal Cross‐Sensory Interference
Authors: O'MAHONY M. , BUTEAU L. , KLAPMAN‐BAKER K. , STAVROS I. , ALFORD J. , LEONARD S. J. , HEIL J. R. , WOLCOTT T. K. 
Published: August 2006

ABSTRACTSeven peach varieties were canned conventionally with added syrup or added water and using high vacuum flame sterilization (HVFS) with and without added syrup. The treatments were assessed for sweetness, sourness, odor intensity, darkness of color, firmness by bite and firmness by visual appearance, using ranking and R‐index measures. Cross‐sensory interference was minimized by the excluding or reducing of the effects of inappropriate senses. Conventionally canned peaches were less firm to the bite but this did not correspond with visual appearance of firmness. Peaches canned with added syrup tended to be sweeter and less sour. Color and odor differences were less clear cut. Comparisons were also made with fresh peaches.
Hydrolysis and Ultrafiltration Treatment to Improve the Nutritive Value of Rapeseed Proteins
Authors: LACROIX MONIQUE , AMIOT JEAN , BRISSON GERMAIN J. 
Published: August 2006

ABSTRACTIn order to improve their nutritive value, rapeseed proteins were hydrolyzed with pepsin (60 min) and trypsin (120 min). The hydrolysate was centrifuged at 10,000 ×g for 10 mln and the soluble fraction was ultrafiltered with a Romicon cartridge having a molecular weight cut‐off of 10,000 daltons. Nutritional experiments with rats demonstrated that the net protein ratios obtained with rapeseed hydrolysate and ultrafdtrate (4.68 and 4.55 respectively) were higher (P < 0.05) than that of casein (4.40). The protein digestibility of the ultrafiltrate (90.3) was not different from that of casein (91.1) but higher than that of raw rapeseed flour (81.9). These hydrolysis and ultrafiltration treatments improved the nutritive value of rapeseed proteins by permitting the isolation of by‐products of a molecular weight lower than 5000 daltons.
Effect of Soda Leavening on Phytic Acid Content and Physical Characteristics of Middle Eastern Breads
Authors: FARIDI H. A. , FINNEY P. L. , RUBENTHALER G. L. 
Published: August 2006

ABSTRACTThe effect of soda (sodium bicarbonate) as a leavening agent on pH, phytic acid hydrolysis and physical quality of a fermentation model system and two popular Middle Eastern breads, Iranian taftoon and Pakistani naan (Arabic) were studied. Supplementing 0.2 and 0.4% soda invariably decreased phytic acid hydrolysis. In sour starter supplemented dough, phytic acid was reduced by 82% after 3 hr. However, when 0.4% soda and sour starter were added loss of phytic acid did not exceed 29%. Supplementing soda in taftoon and naan bread formula significantly lowered phytic acid hydrolysis during fermentation. Soda had no apparent improvement on physical quality of breads but increased the dough water absorption and lengthened the mixing time.
Effect of Potassium Sorbate and Vacuum Packaging on the Quality and Microflora of Dry‐Cured Intact and Boneless Hams
Authors: KEMP J. D. , LANGLOIS B. E. , FOX J. D. 
Published: August 2006

ABSTRACTIntact and boneless hams were dry‐cured and aged with and without potassium sorbate or vacuum packaging. Sorbate had no effect on yield but dry sorbate generally improved panel scores in boneless hams. Vacuum packaging eliminated further weight loss, decreased visual appraisal scores in intact hams but had little effect on sensory scores. After 3 months of aging, aerobic and staphylococci counts were as much as 7 logs lower in nonvacuum packaged controls than in either nonvacuum or vacuum packaged sorbate treated intact hams. Counts within all vacuum packaged groups were similar. Yeast and mold counts were lower in sorbate treated than in non‐sorbate treated vacuum packaged hams. After aging, coagulasenegative staphylocci were the predominant species.
Continuous Lactose Hydrolysis in Fixed‐Bed and Expanded‐Bed Reactors Containing Catalytic Resins
Authors: CHEN H. C. , ZALL R.R. 
Published: August 2006

ABSTRACTKinetics studies of lactose hydrolysis in a continuous fixed‐bed column reactor containing catalytic resins showed that the reaction was first order. The Q10 value between 85 and 95°C was 4.08 and estimated activation energy was 36.9 Kcal/mole. Operational difficulties occurred when deproteinated whey was used as the substrate for the above process. Therefore, an expanded‐bed process was developed to hydrolyze deproteinated whey. Acid was also added to the deproteinated whey to enhance the functionality of catalytic resin. The modified process improved reaction rate and facilitated process operation. At 95°C, 99% of the lactose in whey was hydrolyzed within 3 hr of residence time when the substrate was acidified with concentrated nitric acid to a final acid concentration of 0.6N.
Impedimetric Determinaton of Total, Mesophilic and Psychrotrophic Zounts in Raw Milk
Authors: FIRSTENBERG‐EDEN R. , TRICARICO M. K. 
Published: August 2006

ABSTRACTA rapid impedimetric determination for total, mesophilic and psychrotrophic counts in raw milk showed correlations (between impedance detection times and standard plate counts) of ‐0.96, ‐0.95, and 0.96, respectively. Mesophiles were most often seen as the predominant population, the impedimetric method allowed for these samples containing above 1.0 × 105 CFU/ml to be screened out within 4 hr. Psychrotrophic levels of 1 × 105 CFU/ml and above were screened within 21 hr, while total concentration of samples containing above 1 × 105 CFU/ml were screened within 16 hr.
Collagen as the Major Edible Component of Jellyfish (Stomolophus nomural)
Authors: KIMURA S. , MIURA S. , PARK Y‐H. 
Published: August 2006

ABSTRACTThe mesogloea and skin of a common edible jellyfish, Stomolophus nomurai, were characterized with respect to amino acid composition and compared with a commercially salted jellyfish. Then the mesogloea was digested with pepsin at 3°C for 48 hr and its solubilized protein was isolated and subjected to biochemical analyses. These composite results have shown that the major edible component of jellyfish was the connective tissue protein, collagen, characterized by its high content of hydroxylysine and its glycosides.
Effect of Locust Bean Gum and Selected Sweetening Agents on Ice Recrystallization Rates
Authors: HARPER E. K. , SHOEMAKER C. F. 
Published: August 2006

ABSTRACTA methodology has been devised to study the effects of sweeteners and a stabilizer on the rate of ice recrystallization. Aqueous solutions of sucrose, corn syrup (62 DE), and high fructose corn syrup with locust bean gum, and solutions of corn syrup with varying levels of locust bean gum were also studied. Microprocessor controlled time‐temperature experiments were performed with each sample. Average ice crystal size was measured after each heating/ cooling cycle. Effect of viscosity on ice recrystallization growth rates was also studied. This methodology is an improved technique for providing temperature control during fluctuating temperature studies. Concentration of locust bean gum showed no correlation to ice recrystallization rates. The choice of sweetener used in the aqueous solution was found to affect the rate of ice recrystallization.
Volatile Constituents of the Essential Oil of Kumquat
Authors: KOYASAKO A. , BERNHARD R. A. 
Published: August 2006

ABSTRACTIn this study 120 compounds were found and 71 volatile compounds were identified in the essential oil of kumquat. A simultaneous distillation/extraction technique was used to obtain the essential oil from the fruit. Individual compounds were identified by means of Kovats retention indices on polar and nonpolar columns and mass spectral data. Some 13 sesquiterpenes, 8 terpenes, 11 alcohols, 1 ketone, 8 aldehydes and 13 esters were identified in kumquat oil for the fist time. Limonene was the most abundant compound comprising 93% of the whole oil.
Two Dimensional Heat Conduction in Food Undergoing Freezing: Predicting Freezing Time of Rectangular or Finitely Cylindrical Food
Authors: HAYAKAWA KAN‐ICHI , NONINO CARLO , SUCCAR JORGE 
Published: August 2006

ABSTRACTSince there was no procedure available for estimating freezing time of rectangular or finitely cylindrical food through manual calculations, the present study was initiated to develop such a procedure. For this development, our computerized model was used together with statistical techniques. A design for screening tests was used to identify eight dimensionless groups, which influences significantly the freezing rate, out of 22 independent groups. Among the eight groups, only two were related to the thermophysical properties of food. Through the joint application of a central composite design of experiments and of the computerized model, algebraic formulae containing the eight significant groups were derived for the freezing time estimation. Their validity was verified through experimental freezing processes.
Sensory Evaluation of Lamb After Growth of Yeasts at −5°C
Authors: WINGER R. J. , LOWRY P. D. 
Published: August 2006

ABSTRACT Cryptococcus laurentii var laurentii was inoculated at various densities onto lamb loins, which were then frozen and stored at 5°C for 10 wk. During storage, yeast numbers increased by two log cycles. Loin samples that included yeast‐bearing surfaces were prepared for evaluation by a trained taste panel. No foreign flavors associated with high yeast numbers could be discriminated by the panel.
Effect of Irradiation on the Inhibition of Clostridium botulinum Toxin Production and the Microbial Flora in Bacon
Authors: ROWLEY DURWOOD B. , FIRSTENBERG‐EDEN RUTH , POWERS EDMUND M. , SHATTUCK G. EDGAR , WASSERMAN AARON E. , WIERBICKI EUGEN 
Published: August 2006

ABSTRACTThe effect of irradiation (0.5, 1.0, 1.5 Mrad) on the microbiological safety and stability of temperature‐abused (27°C, 60 days) bacon cured with' 1.5% NaCl, 0.25% sucrose, 0.3% Na5P3O10 0.055% Na‐erythorbate, with or without NaNO2 (40 μg/g) was determined. Unioculated bacon (120 μG/g NaNO2/g) had a sour odor within 13 days, and, if inoculated with ca. 2 C. botulinum spores/g, 73% of the samples became toxic within 60 days. Irradiation with 0.5 Mrad prevented spoilage of uninoculated bacon by virtue of reducing the aerobic plate count to <1.0/g; irradiation with 1.0 Mrad sterilized bacon. Pouches of bacon, inoculated with C. botulinum spores (2 spores/g), swelled and became toxic; development of swelling and toxicity was delayed by incorporation of NaNO2 (40 μg/g) or by irradiation with 0.5 Mrad. Irradiation with 1.0 Mrad decreased the number of swollen and toxic pouches. Irradiation with 1.5 Mrad prevented swelling and toxicity of bacon inoculated with 2 spores/g.
Use of Vacuum During Formation of Meat Emulsions
Authors: TANTIKARNJATHEP KAMCHORN , SEBRANEK JOSEPH G. , TOPEL DAVID G. , RUST ROBERT E. 
Published: August 2006

ABSTRACTMeat emulsion formation under vacuum was studied in a model system and in a sausage emulsion. Sarcoplasmic and myofibrillar extracts from beef and pork infraspinatus muscle were used to compare emulsification of vegetable oil with or without vacuum. Vacuum treatment permitted more oil to be emulsified by all protein extracts. The proportional increase was greater for water‐soluble than for salt‐soluble extracts. Sausage emulsion was evaluated using frankfurters prepared in a vacuum chopper with or without vacuum. Product stability was improved by application of vacuum only for the entire chopping procedure. Cured color development was more rapid and more complete in the vacuum treatment. Without vacuum chopping, frankfurters showed more obvious cavitation and less density, confirming presence of air within the emulsion.