bluuebunny/crossref_metadata_2025_split huggingface dataset:
THEOBROMINE AND CAFFEINE CONTENT OF CHOCOLATE PRODUCTS
Authors: ZOUMAS BARRY L. , KREISER WESLEY R. , MARTIN ROBERTA. 
Published: December 2006

ABSTRACTCommercial chocolate products were analyzed for theobromine and caffeine content by High Performance Liquid Chromatography, Levels in 22 samples of chocolate liquor averaged 1.22% theobromine and 0.21% caffeine. Commercial cocoas contained, on the average, 1.89% theobromine and 0.21% caffeine. Sweet chocolate averaged 0.46% theobromine and 0.07% caffeine, while milk chocolate averaged 0.15% theobromine and 0.02% caffeine. Hot cocoa (chocolate) beverages averaged 65 mg of theobromine and 4 mg of caffeine per 5 ounce serving and chocolate milk prepared from a variety of cocoa‐sugar mixes averaged 58 mg of theobromine and 5 mg of caffeine per 8 ounce serving. Theobromine and caffeine levels varied widely in individual samples within the product categories examined. Also, the ratio of theobromine to caffeine varied widely among different chocolate liquors ranging from a low of 2.5:1 to a high of 23.0:1.
AN IMPROVED METHOD FOR QUANTITATION OF SULFHYDRYL CONCENTRATION IN TURBID SAMPLES
Authors: SLIWKOWSKI MARK X. , STRANDHOLM J. JEFFREY , SWAISGOOD HAROLD E. 
Published: December 2006

ABSTRACTA method for determination of sulthydryl concentrations in turbid samples using the reaction with 5,5′dithiobis (2‐nitrobenzoic acid) was developed. The major modification of previously reported procedures involved a filtration step to reduce the turbidity and a correction for the sample turbidity based on direct measurements on the sample. Turbidity corrections were based on known light scattering theory and experimental measurements were shown to follow the expected relationships. This method is adaptable to routine analyses since measurements at only two wavelengths are required. Determination of sulfhydryl concentrations in milk samples indicated excellent reproducibility for multiple sample analyses. Also, the correlation between added sulfhydryl concentrations and that measured was very good. Autoxidation of the thionitrobenzoate ion was detectable so that extrapolation of the data to zero time would be desirable for determination of absolute sulfhydryl concentrations.
TOBACCO AS A POTENTIAL FOOD SOURCE AND SMOKE MATERIAL: NUTRITIONAL EVALUATION OF TOBACCO LEAF PROTEIN
Authors: KUNG S.D. , SAUNDER JAMES A. , TSO T.C. , VAUGHAN DAVID A. , WOMACK MADELYN , STAPLES ROBERT C. , BEECHER GARY R. 
Published: December 2006

ABSTRACTTobacco leaf proteins are well balanced, containing high levels of essential amino acids. This communication reports the content of soluble leaf protein during different stages of development, and its quality as predicted by chemical analysis and confirmed by biological evaluation. Results show tobacco leaf protein are at the top of the plant protein range in nutritive quality and thus could provide viable food by‐products from the HLC process. Both Fl protein and soluble leaf proteins could be excellent supplements for cereal diets consumed by world populations.
NUTRITIVE VALUE OF TRITICALE AND THE EFFECTS OF ITS SUPPLEMENTATION TO WHEAT AND BENGAL GRAM (Cicer arietinum) FLOUR
Authors: JUNEJA P. K. , KAWATRA B. L. , BAJAJ S. 
Published: December 2006

ABSTRACTThe object of the investigation was to study the nutritive value of triticale and to ascertain the effect of its supplementation to wheat and bengal gram, flours. The different flours were analysed for lysine, methionine, and cystine content. Protein and lysine contents of triticale flour were higher as compared to wheat flour. The blend of wheat flour and triticale flour in the ratio 60:40 for the preparation of chapati (unleavened bread) was found acceptable. Acceptability of the chapati was slightly improved by supplementing the bengal gram flour at 20% level to the blend of wheat + triticale flour. The PER value of triticale flour was higher than that of the wheat flour. The PER value, plasma protein, and plasma lysine content of the wheat flour + triticale flour + bengal gram flour (40:40:20) diet fed group were higher than the other test diets.
DEBITTERING OF SKIM MILK HYDROLYSATES BY ADSORPTION FOR INTO INTO ACIDIC BEVERAGES
Authors: HELBIG N. B. , HO L. , CHRISTY G. E. , NAKAI S. 
Published: December 2006

ABSTRACTAdsorption methods for debittering skim milk hydrolysates were compared in an attempt to develop acid‐soluble milk solids for fortification of beverages which appear and taste like the original beverages after fortification of the milk solids up to the level of skim milk. Preliminary studies using casein hydrolysates indicated that the bitter peptides were mostly hydrophobic as they were almost completely eliminated by hydrophobic chromatography on hexylepoxy Sepharose, Activated carbon, talc, and flcyclodextrin were more effective in adsorbing bitter peptides than Sephadex G‐10. With skim milk hydrolysate, it was observed that activated carbon, glass powder or fiber, Sephadex LH‐20, and phenoxyacetyl cellulose were effective in this order in reducing the bitter flavor of skim milk hydrolysate. 100% carbon vs protein completely eliminated the bitterness of Pronase‐ or ficin‐hydrolyzed skim milk; the carbon requirement was reduced by 70% when Pronase hydrolysates were pretreated with glass fiber. About 60% of the riboflavin and less than 5% of the protein were lost during treatment; no substantial decrease in lactose, calcium or ash content was observed. The essential amino acid pattern compared well with the FAO/WHO (1973) provisional reference pattern except for the total aromatic amino acid content which was 81% that of the reference pattern. Sensory analysis of the product indicated that orange crush, orange juice, and grapefruit soda were not significantly preferred over beverages containing 10% hydrolysate solids, while apple juice was preferred to the fortified juice due to a faint whey‐like salty flavor of the fortified juice. No difference in the appearance was detected between the fortified and the original beverages except a slight turbidity developed when clear apple juices were fortified. The two bitter peptides were isolated from the butanol extract of the activated carbon used in debittering Pronase‐hydrolyzed skim milk. It is likely that these peptides were derived from casein especially αS1‐casein.
AN ANALYSIS OF THE DIETARY FIBER, CONTENT OF A STANDARD WHEAT BRAN
Authors: ANDERSON N. E. , YDESDALE F. M. CL 
Published: December 2006

ABSTRACTA certified, food grade wheat bran (#R07–3691) obtained from the American Association of Cereal Chemists was analyzed using a fractionation procedure. This method includes estimation of cold and hot water‐soluble biopolymers as well as total pectic substances, hemicellulose, cellulose, and Klason lignin. Quantitative and qualitative analysis of the carbohydrate polymers was achieved by gas‐liquid chromatography. The polymers were hydrolyzed with acid, derivatized to form the respective alditol acetates, and analyzed. The wheat bran was found to contain 0.79 ± 0.09% cold and a trace of hot water‐soluble neutral polysaccharides, 2.17 ± 0.09% total pectic substances, 28.45 ± 1.00% hemicellulose, 9.84 ± 0.75% cellulose, and 2.87 ± 0.21% Klason lignin. These values agree with those estimated by other methods where available.
DIFFUSIVITY OF STARCHY ENDOSPERM AND BRAN OF FRESH AND REWETTED RICE
Authors: STEFFE J. F. , SINGH R. P. 
Published: December 2006

ABSTRACTMathematical equations based on Fick's law of diffusion were used to model the thin‐layer drying of rewetted white and brown rice. Diffusivities of the starchy endosperm and bran were determined by minimizing the sum of squared deviations between the theoretically predicted and observed drying curves. Diffusion coefficients calculated for the rewetted materials were compared to those reported for fresh materials and found to be statistically equivalent. Volumetric data for white and brown rice were collected for use in specifying the mathematical models.
RECOVERY OF LACTOSE FROM AQUEOUS SOLUTIONS: PRECIPITATION WITH CALCIUM HYDROXIDE AND SODIUM HYDROXIDE
Authors: COMMINS DOUGLAS B. MC , HARD RICHARD A. BERN , NICKERSON T.A. 
Published: December 2006

ABSTRACTThe use of calcium hydroxide as a precipitating reagent for the recovery of lactose from aqueous solutions was studied. The effects of Ca(OH)2/lactose ratio, lactose concentration, temperature, and ionic strength on the reaction were examined. Higher concentrations of lactose and higher ratios of Ca(OH)2/lactose gave improved yields. The mechanism for lactose precipitation is hypothesized to occur via complexing, for surface adsorption was not significant in these studies. Increasing the temperature of the reaction medium and/or its ionic strength decreased the amount of lactose recovered. It is proposed that the precipitation reaction consists of two simultaneous precipitation reactions. The first is the formation of an insoluble calcium‐lactose complex, and the second is the precipitation of the slightly soluble calcium hydroxide.
INFLUENCE OF SORBIC ACID ON VIABILITY AND ATP CONTENT OF CONIDIA OF Aspergillus parasiticus
Authors: PRZYBYLSKI K. S. , BULLERMAN L. B. 
Published: December 2006

ABSTRACTThe objective of this work was to determine viability and ATP content of conidia of Aspergillus parasiticus NRRL 2999 following exposure to sorbic acid solutions. The minimum inhibitory concentration of sorbic acid to A. parasiticus conidia was found to be between 0.05 and 0.10% (w/v). The viability of conidia remained constant during the first 12 hr of exposure to 0.25% sorbic acid. From 12–20 hr of exposure, a slow decline in viability became evident with a rapid decline occurring after 20 hr of exposure. When the concentration of sorbic acid was increased from 0.25 to OS%, viability of the conidia was greatly reduced and the time required for viability to decrease dropped from 20 hr to 4 hr. When ATP levels of conidia were studied, there was a rapid decline in ATP during the fist 24 hr of exposure to 0.22% (0.02M) sorbic acid, followed by a more gradual decline from 24–36 hr. At a sorbic acid concentration of 0.34% (O.O3M), the same pattern of decreasing ATP was seen, but the decline was much more rapid and the ATP concentration reached a much lower level. The data showed that the decrease in ATP level of the conidia could be related to decreased viability of the conidia after exposure to sorbic acid. This suggests that one possible mechanism of action of sorbic acid in fungal inhibition may involve depletion of ATP levels of conidia.
AMINO ACID COMPOSITION OF HIGH PROTEIN FRACTIONS PREPARED FROM MUNG BEANS, PEA BEANS, AND RED KIDNEY BEANS
Authors: HANG Y. O. , STEINKRAUS K. H. , HACKLER L. R. 
Published: December 2006

ABSTRACTBean fractions containing 4–83% protein were prepared from mung beans, pea beans, and red kidney beans by aqueous extraction followed by acid precipitation. The yields of bean fractions containing the highest concentration of protein ranged from 64–76% depending on the beans used. Amino acid scores of the bean fractions compared favorably with those of the FAO reference pattern of amino acids. The sulfur amino acids, methionine, and cystine were first limiting in the bean fractions. In addition, the fractions prepared from mung beans were also deficient in threonine.
A PHYSICAL METHOD FOR MEASURING OKRA FRUIT QUALITY
Authors: UZO J. O. , OJIAKO G. U. 
Published: December 2006

ABSTRACTA physical method for the determination of okra fruit quality based on the kinematic viscosity of okra fluid is reported. Physical evaluation of the apparent kinematic viscosities of seven local okra cultivars has direct bearing on their consumer value and has been shown to be more precise than sensory ranking procedure. Increase in the apparent kinematic viscosity index is from 3.91 to 88.59 stoke and follows an ascending order of popularity among tasters. Hence apparent kinematic viscosity is a reliable measure of relative quality assessment of different types of okra.
MACARONI SUPPLEMENTED WITH LUPIN AND DEFATTED SOYBEAN FLOURS
Authors: MORAD M. M. , EL‐MAGOLI S. B. , AFlFl S. A. 
Published: December 2006

ABSTRACTMacaroni was produced from wheat flour blended with 0, 2,4, and 6% of the high protein, low starch flours of lupin and defatted soybean. Increased lupin or defatted soybean flours increased volume and weight of macaroni. Macaroni cooking quality decreased with increasing level of soybean flour but increased with increasing level of lupin flour. In addition, the natural amber color of the lupin imparted a desirable color to macaroni whereas increasing the soybean flour level imparted an undesirable grayish color.
INTACT SURF CLAM CRYSTALLINE STYLES AS IMMOBILIZED ENZYMES
Authors: JACOBER L. F. , RAND A. G. 
Published: December 2006

ABSTRACTThe crystalline style of the surf clam, Spisula solidissima though initially quite compact and easy to handle, falls apart leaving a jelly, watery‐like mass. Stabilization and retention of enzymatic activity within the style as an immobilizing matrix was the ultimate objective of this study. The crystalline style was subjected to glutaraldehyde treatment, and conditions for stabilization were established. These criteria were evaluated by measuring the amount of laminarinase activity recovered. The whole, stabilized styles were then tested in batch, plug flow and continuous stirred tank reactors for the hydrolysis of the algal polysaccharide laminarin.
EFFECTS OF LACTIC ACID BACTERIA ON QUALITY OF COUNTRY‐STYLE HAM
Authors: BARTHOLOMEW D. T. , BLUMER T. N. 
Published: December 2006

ABSTRACTAged country‐style ham quality characteristics were compared among nine hams that had been inoculated with 4.8 × 105 cells/g of ham with Staphylococcus epidermidis; three of these same hams received an additional inoculum of 2.7 × 108 cells/g of ham of Lactobacillus plantarum, and three recieved an inoculum of 1.7 × 108 cells/g of ham of Pediococcus cerevisiae. The experimental design was a 3 × 3 factorial. Thereafter, three dry curing mixtures were applied containing equal ratios of NaNO3 to NaNO2, but three levels of salt and sugar were applied to equal numbers of hams from each inoculum combination. Ham quality, as evaluated by objective and subjective methods of analysis, was satisfactory in all hams. However, L. plantarum produced the most acid, and slightly bitter flavors resulted. P. cerevisiae appeared to produce invertase, and hams containing lactic acid bacteria had less nitrate remaining after aging than hams injected with staphylococci. High acid production and a lower water activity were probably responsible for the reduced final staphylococcal counts in hams inoculated with lactic acid bacteria. Taste panel scores for acidity were associated with pH and titratable acidity. No ham spoilage occurred in this study, and reduction in processing time appears feasible.
SEPARATION OF ENDOGENOUS FACTOR PROMOTING THE FORMATION OF COOKED CURED MEAT COLOR FROM PORCINE MUSCLE SARCOPLASM
Authors: SAKATA R. , ANDO N. , NAGATA Y. 
Published: December 2006

ABSTRACTAn endogenous factor of porcine skeletal muscle having a promoting effect on the color formation of cooked cured meat was partially purified from a low‐molecular weight fraction of sarcoplasm by Sephadex G‐15, DEAE‐Sephadex A‐25 and Dowex 5OWX8 chromatography. The fraction having the strong CFA (color forming ability) was found to be in the molecular weight range 200–550 daltons by Sephadex G‐15 column chromatography. This fraction was separated into two active fractions: one was not adsorbed on the DEAE‐Sephadex A‐25 column and the other was eluted with about 0.2M NaCl. Both the fractions had little UV absorption. The former fraction contained ninhydrin positive substances and carbohydrates, while the latter contained only carbohydrates. The former nonretained fraction was further separated into several fractions containing different constituents. These data suggest that the endogenous factor rich in reducing ability contains SH groups, carbohydrates and/or ninhydrin positive substances and may not have ultraviolet absorption.
PROTEIN NUTRITIONAL QUALITY OF MECHANICALLY DEBONED POULTRY MEAT AS PREDICTED BY THE C‐PER ASSAY
Authors: BABJI A. S. , FRONING G. W. , SATTERLEE L. D. 
Published: December 2006

ABSTRACTMechanically deboned poultry meat (MDPM) from raw broiler backs and necks (MDCM), cooked mechanically deboned chicken meat from fowl carcassas (CMDFM), and raw turkey frames (MDTM) were evaluated for their nutritional composition and quality. Procedures for evaluation included protein efficiency ratio (PER) using rat and computed PER (C‐PER) techniques, in vitro and in vivo digestibitlities, amino acid composition, and proximate analysis. All three types of MDPM showed PER and C‐PER values comparable to those for standard casein. MDTM had a higher C‐PER and PER which ranged from 2.59–2.75 than did MDCM and CMDFM having values which ranged from 2.34–2.94. The PER and C‐PER values given are based upon the standard protein casein having a PER and C‐PER of 2.50.
PREDICTION OF WATER SORPTION ISIOTHERMS OF FOOD MODELS FROM KNOWLEDGE OF COMPONENTS SORPTION BEHAVIOR
Authors: IGLESIAS HÉCTOR A. , CHIRIFE JORGE , BOQUET REINALDO 
Published: December 2006

ABSTRACTThe water sorption iSocerms of various nonsoluble food components (bio‐polymers) as well as of model systems prepared by wet mixing of such constituents followed by freeze‐drying, were measured and analyzed. An attempt to predict product isotherms from knowledge of component isotherms and weight fractions of components gave satisfactory results in various cases while in others the predicted product equilibrium moisture contents were significantly higher than the experimental values. This was attributed to interactions between constituents leading to a reduction of water‐binding capacity.
EFFECT OF EMULSIFYING SALTS ON OBJECTIVE AND SUBJECTIVE PROPERTIES OF PROCESSED CHEESE
Authors: THOMAS M. A. , NEWELL G. , ABAD G. A. , TURNER A. D. 
Published: December 2006

ABSTRACTThe effects of several types of emulsifying salts (ES) currently used in the manufacture of processed cheese were evaluated with particular emphasis on water‐soluble nitrogen (WSN), relative casein content (RCC), and general acceptability. For the ES at the 3% level, no significant differences were obtained for RCC and general acceptability, with significant differences (P > 0.05) obtained for WSN. For the ES at high and low levels, no significant differences were obtained for WSN and general acceptability, while significant differences (P > 0.05) were obtained for RCC.
SODIUM DODECYL SULFATE‐POLYACRYLAMIDE GEL ELECTROPHORESIS OF, CHROMATOGRAPHICALLY FRACTIONATED EGG WHITE
Authors: GALYEAN R. D. , LANEY J. A. 
Published: December 2006

ABSTRACTAnalytical electrophoretic methods were used to observe heterogeneity in chromatographic isolates of native egg white proteins (NEW). NEW was fractionated by carboxymethylcellulose chromatography. Isolates were analyzed by polyacrylamide gel electrophoresis (PAGE) and sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE). Considerable heterogeneity was noted in several fractions thought previously to contain pure components. PAGE resulted in seven G, globulins eluted with ovalbumin A3. These uncharacterized globulins had molecular weights of 58,000. Several unknown components of large molecular weight (100,00–200,000) were eluted by alkaline buffers. Chromatography in conjunction with electrophoresis yielded several unidentified proteins requiring further characterization.
HEAT TREATMENT AND STORAGE EFFECTS ON TEXTURE CHARACTERISTICS OF MILK AND YOGURT SYSTEMS FORTIFIED WITH OILSEED PROTEINS
Authors: SCHMIDT R. H. , SISTRUNK C. P. , RICHTER R. L. , CORNELL J. A. 
Published: December 2006

ABSTRACTCOW'S milk systems fortified to 15.0% and 18.0% total solids with nonfat dry milk (NDM), peanut flour (PF) or soy protein isolate (SPI) were heated at 70, 80, 85, and 90°C for 30 min. Protein content ranged from 6.4% for NDM milk to 10.0% for SPI milks at 18.0% total solids. All milks exhibited pseudoplastic flow behavior at 4°C. Consistency index (K), or apparent viscosity (Q) at shear rate of unity, of PF and SPI milks was generally higher than that of similarly processed NDM milk. Increased total solids and increased heat treatment more dramatically increased the K value for oilseed milks than for NDM milk. Storage (10 days at 4°C) increased K value of SPI milk heated at 80°C or above. Stirred viscosity of yogurt prepared from PF milk heated at 85°C was lower than that of similarly processed NDM and SPI yogurt. Increased total solids increased all yogurt texture data for NDM yogurt, penetration work data for PF yogurt and stirred viscosity data for SPI yogurt. Texture data were maximal with heating at 80–85°C for NDM yogurt and with heating at 90°C for SPI and PF yogurt. Yogurt texture data increased with storage in NDM systems heated at 85°C or above and in SPI systems heated at 90°C.
MEASUREMENT OF PATULIN IN GRAPES AND WINES
Authors: OUGH C. S. , CORISON C. A. 
Published: December 2006

ABSTRACTA fluorometric scanning technique was developed to measure patulin samples separated by two dimensional thin‐layer chromatography. The chromatographed samples were extracted and purified prior to separation. The coefficient of variation of all the measurements reported was 11.4%. Patulin was very stable in grape juice or grape wine with no significant change for 1 month at room temperature, or 2 months in the frozen state. It disappeared rapidly during fermentation to essentially a zero level. The addition of SO, at normal levels (100 mg/L) to a sample containing 25 mg/L of patulin caused the patulin to decrease to about one‐half in 15 min. Tests with badly infected grapes,Botrytis cinerea, Aspergillus niger, andPenicillium expansum, failed to show any significant amount of patulin produced under the test conditions.
IDENTIFICATION AND CHANGES OF FLAVONOIDS IN MERLOT AND CABERNET SAUVIGNON WINES
Authors: WULF L. W. , NAGEL C. W. 
Published: December 2006

ABSTRACTTwenty components of an ethyl acetate extract from Merlot and Cabernet Sauvignon wines were isolated by recycle preparative HPLC. A combination of paper chromatography, fluorescence behavior, gas chromatography, reaction with molybdate, reaction with vanillin/HCI, ultraviolet spectrometry and mass spectrometry was used to gain information about the identities of the isolated compounds. Seven of the isolated compounds were catechins, procyanidins or degradation products thereof. Three flavonol glycosides were isolated and one was characterized as an isorhamnetin‐3‐glycoside. Four compounds were isolated with identical molecular weights and an uncharacteristic blue reaction with vanillin/HCl. These components were interconvertable and thought to be cis‐trans isomers of flavenes. The changes in these components during aging of Merlot and Cabernet Sauvignon wines are discussed.
PATULIN PRODUCTION BY Byssochlamys SPP. IN CANNED GRAPE JUICE
Authors: RICE S. L 
Published: December 2006

ABSTRACTWhile it has previously been suspected that Byssochlamys spp. may grow in canned fruits and produce the mycotoxin patulin, direct evidence for this occurrence is not available: The effects of different initial static oxygen levels, and temperatures on the formation of patulin by B. nivea in Concord grape juice packed in glass jars was examined. The greatest amount of patulin(0.31 mg/SO ml) was formed after 28 days in jars with a 5.1 cm headspace incubated at 20°C. Patulin was formed more rapidly at 25° and 30°C, but declined in a mounts after reaching maximum values. Cultures of B. fulva and B. nivea produced less patulin in grape juice packed in glass jars with headspaces of 2.5 and 1.3 cm than in glass jars with a 5.1 cm headspace. More favorable conditions were used in this study to produce patulin than would be found in the commercial production of Concord grape juice.