bluuebunny/crossref_metadata_2025_split huggingface dataset:
TAUTOMERIC EQUILIBRIA OF D‐GLUCOSE AND D‐FRUCTOSE: NMR SPECTROMETRIC MEASUREMENTS
Authors: HYVÖNEN LEA , VARO PERTTI , KOIVISTOINEN PEKKA 
Published: August 2006

ABSTRACTThe influence of temperature and concentration on the anomeric equilibrium of glucose was determined by 1H NMR spectrometry and on the tautomeric equilibrium of fructose by 1 3C Fourier transformation NMR spectrometry. The proportion of the ol‐anomer at the equilibria of glucose solutions was approximately constant at 5% and 10% concentrations at different temperatures. At higher concentrations (20, 50 and 65%) the proportion of the cy‐anomer at equilibrium was increased at higher temperatures. The proportion of both α‐ and β‐fructofuranoses was increased at the equilibrium of 20% fructose solutions at higher temperatures. The tautomeric equilibrium of fructose remained approximately unchanged in the 20, 50 and 80% fructose solutions at room temperature.
OLIGOSACCHARIDES RELEASED DURING HYDRATION OF TEXTURED SOY AS DETERMINED BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY
Authors: HAVEL EILEEN , TWEETEN THOMAS N. , SEIB PAUL A. , WETZEL DAVID L. , YEN LIANG TEH , SMITH OAK B. 
Published: August 2006

ABSTRACTHigh performance liquid chromatography (HPLC) was used to determine the amount of stachyose released from an extruded textured soy (“Uni‐Tex”) during its hydration in boiling water. Hydration was complete in approximately 25 min, at which time three‐fourths of the sugars originally present in the texturized product were released into the cooking waters. Newly developed column packings for HPLC have greatly simplified sugar analyses in foods.
RAPID IDENTIFICATION OF Salmonella AND RELATED FOODBORNE BACTERIA BY FIVE BIOCHEMICAL MULTITEST SYSTEMS
Authors: POELMA P. L. , ROMERO A. , ANDREWS W. H. 
Published: August 2006

ABSTRACTAn evaluation was made of five commercially available “multitest systems” suggested for biochemically differentiating members of the Enterobacteriaceae. Three biochemical kits (Enterotube, PathoTec Rapid I‐D System, and Modified Expanded R/B Enteric Differential System) gave incorrect identification for two of 110 Salmonella cultures, whereas two kits (API‐20 Enteric and Minitek Differential System) gave correct identification of all 110 Salmonella cultures. The PathoTec Raoid I‐D Svstem gave incorrect identification for two of 15 non‐Salmonella, whereas the remaining four kits gave incorrect identification for three of these cultures. The overall average correlation for all biochemical tests or substrates evaluated within each system was as follows: API, 99%; Enterotube, 99%; Minitek, 99%; PathoTec, 97%; and R/B, 96%.
CHOLESTEROL LOWERING EFFECT OF DIETARY YEAST AND YEAST FRACTIONS
Authors: ROBBINS E. A. , SEELEY R. D. 
Published: August 2006

ABSTRACTBakers and brewers yeasts, yeast cell walls (bakers yeast glycan), and a protein isolate from yeast (bakers yeast protein) incorporated into the diets of rats partially or totally prevent the elevation of the serum cholesterol in rats fed cholesterol and cholic acid as a hypercholester‐olemic agent. The degree of response depends upon the level of yeast' product in the diet. Bakers yeast glycan incorporated into the diet of hypercholesterolemic rats rapidly and markedly lower the serum cholesterol.
PREDICTION OF BEEF QUALITY BY THREE GRADING SYSTEMS
Authors: GARCIA‐DE‐SILES J. L. , ZIEGLER J. H. , WILSON L. L. 
Published: August 2006

ABSTRACTData collected from 437 steers and 412 heifers during 9 yr were used to compare previous USDA standards (1965), the current USDA standards (1974), and the Canadian system for grading beef carcasses. Calves were sired by bulls from three breeds and raised under similar management conditions. Recorded carcass data were used to assign grades corresponding to each of the three grading systems. Previous USDA standards did not significantly affect the palatability attributes, but those carcasses receiving higher grades were fatter. The current USDA standards did not offer any significant improvement over the previous standards from the viewpoint of predicting palatability and only slight improvement as far as carcass fatness was concerned. The Canadian system, although not reflecting differences in palatability, discriminated against fatter carcasses.
EFFECT OF TEMPERATURE DEVIATION ON PROCESS STERILIZATION VALUE WITH CONTINUOUS AGITATING RETORTS
Authors: HOUTZER RICHARD L. , HILL RUSSELL C. 
Published: August 2006

ABSTRACTLittle information is available for canned foods specifying the extent and duration of a drop in retort temperature during thermal processing which could cause a public health hazard. Count reduction and heat penetration studies were performed using either a continuous agitating retort or a laboratory simulator to determine process lethality during temperature deviations (involving temperature drops of 20°F). In these tests, the can conveying reel was stopped as soon as the sterilizer temperature dropped, and was restarted when the retort temperature returned to that of the scheduled process. The results show that in the products tested, the process lethality during the temperature deviation was greater than that of the normal process.
EFFECT OF TYPE OF BEAN, SOAK TIME, CANNING MEDIA AND STORAGE TIME ON QUALITY ATTRIBUTES AND NUTRITIONAL VALUE OF CANNED DRY BEANS
Authors: NORDSTROM CONNIE L. , SISTRUNK W.A. 
Published: August 2006

ABSTRACTThree types of beans, Pinto, Red Kidney and Dwarf Horticulture #4 were soaked for different time intervals, canned in either water or tomato' sauce, and stored for 3 and 6 months. The types of beans reacted differently to soaking and processing. Pinto was higher in drained weight (dr wt) and lower in shear press firmness than Red Kidney and Dwarf Horticulture #4. Riboflavin and Vitamin E were lowest in Red Kidney, but percent splits were higher. Soaking time before blanching affected dr wt and Riboflavin, but not other quality attributes. There was no difference in hydration ratios after blanching except in those beans that were not soaked. Beans canned in tomato sauce were much firmer and were higher in riboflavin. Strong interactions between the main effects of type, canning media, soak time and storage time influenced the decision for recommending any one soak time or canning media for all types of beans unless other processing conditions are altered.
COMPOSITION AND CHARACTERISTICS OF AQUEOUS EXTRACTED TEXTURED VEGETABLE PROTEIN FLOURS: SOY AND COTTONSEED
Authors: CEGLA GAD F. , MEINKE W. W. , MATTIL K. F. 
Published: August 2006

ABSTRACTAmino acid composition and other characteristics of extracted textured vegetable protein flours, made from soy and cottonseed, were determined. The amino acid profiles for original and extracted products were essentially the same. Only lysine content was lower by approximately 10% in the extracted samples. The extracted extrudates had a greater textured integrity, water absorption capacity and water holding capacity than the original TP. However, the converse was found for the oil emulsification capacity of the same materials. Bulk densities of the extracted products compared with the original materials, were significantly lower for the soy, but higher for the cottonseed. Meat patties prepared with the extracted TP samples were organoleptically superior to patties prepared from a commercial soy concentrate and were judged equal to patties prepared from the original unextracted extrusion textured soy and cottonseed flours.
FLOUR FROM GERMINATED SOYBEANS IN HIGH‐PROTEIN BREAD
Authors: POMERANZ Y. , SHOGREN M. D. , FINNEY K. F. 
Published: August 2006

ABSTRACTExamination by scanning electron microscopy indicated differences in size and shape of particles from soy milk and flours from chemically treated, high temperature treated, or germinated soybeans. Germination, combined with heat treatment, modified the particles the most. Nitrogen solubility index was higher for the germinated than for the other flours tested. Chemically treated soy flour contained more total ash and several mineral components, particularly calcium, than the other soy flours; the soy milk flour contained lowest concentrations of total ash and mineral components. When bread was baked with each of the four soy products, in a no‐sugar formula, soy milk and high temperature treated soy flour produced unacceptable bread with regard to loaf volume and crumb grain. Bread baked from 90g wheat flour and 10g of the chemically treated or germinated product, in the presence of 0.55g sucrose palmitate or 0.50g sodium stearoyl lactylate plus 3g vegetable shortening, was consumer‐acceptable with regard to loaf volume, crumb grain, crumb color, freshness retention, taste and flavor. Wheat flour enriched with flour from germinated soybeans could well be the answer in producing low‐priced, nutritionally improved, protein‐enriched bread. The use of the flour from germinated soybeans in producing acceptable bread is particularly promising because it can be carried out by conventional breadmaking processes.
INFLUENCE OF RESIDUAL AMYLOSE ON FLOCCING OF GRANULATED CANE SUGAR
Authors: LIUZZO J. A. , HSU H. W. , NOVAK A. F. 
Published: August 2006

ABSTRACTThe purpose of this research was to ascertain the nature of the material in granulated cane sugar which causes flocculation in acidified sugar syrups, and is, consequently, undesirable in bottled beverages. The acid and alcohol floes of 12 sugar samples were examined for their amino acid content. Floccing sugars contained a higher concentration of amino acids than nonfloccers. Isolation techniques were developed for the floe‐causing substance (FCS) using ion‐exchange column chromatography. Characterization studies indicate that the FCS is primarily degradated amylose which is believed to be the nucleus of an aggregation. The nature of proteins, peptides and other substances in forming the complex is not clear.
SENSORY COMPARISON OF AROMA PRECURSORS IN MARINE AND TERRESTRIAL ANIMALS
Authors: EDMUNDS W. J. , LILLARD D. A. 
Published: August 2006

ABSTRACTAn investigation was conducted to determine if the precursors of aromas from selected marine species exhibit the same solubility as those from terrestrial animals. Shrimp, clams, oysters, lean beef, and pork were extracted with chloroform:methanol (2:1). The extract was divided in half and one fraction was washed with water. The solvents of the three resulting fractions (the original extract, the washed extract, and the water wash) were removed and the remaining residues were reconstituted with water. The fractions were heated and evaluated for odor by 18 panelists. Although the panelists did not correctly identify the samples from the odor evaluation of all three fractions 100% of the time, their frequencies of correct responses were better than was expected by chance alone. In most cases, a higher number of correct responses was obtained for the unwashed chloroform:methanol extract. In shrimp, the more water soluble compounds of the lipid fraction were significantly better than the nonpolar components in producing the typical shrimp aroma, while in pork, the water soluble components alone were not as important as the total extract in producing typical pork aroma.
MINERAL CONTENT OF SOME CALIFORNIA WINES
Authors: COX R. J. , EITENMILLER R. R. , POWERS J. J. 
Published: August 2006

ABSTRACTFourteen wines of various types were analyzed for 17 minerals. Two of the white wines and two of the red wines were experimental wines made from varietal grapes. The experimental wines were Chenin blanc, Sauvignon blanc, Cabernet Sauvignon and Zinfandel. Colbalt, cadmium, nickel and selenium contents were below levels of detectability of 0.3, 0.05, 0.3 and 0.02 ppm respectively, in all wines analyzed. Of the minerals measured, potassium sodium phosphorous, magnesium and calcium were found in greatest concentration. Higher sodium contents were noted in bulk produced, commercial wines than in the experimental wines. The K/Na ratio of the experimental white wines varied from 62.1–87.4 while the K/Na ratio of commercial white wines ranged from 9.6–16.5. Similar differences were noted when the K/Na ratios of experimental red wines were compared with commercial red wines.
BLADE TENDERIZATION OF FOUR MUSCLES FROM THREE WEIGHT‐GRADE GROUPS OF BEEF
Authors: SAVELL J. W. , SMITH G. C. , CARPENTER Z. L. 
Published: August 2006

ABSTRACTThirty sides of beef (ten each of Heavy‐Choice, Heavy‐Good and Light‐Good) were. aged for 5–7 days at 2°C. Semimembranosus, biceps femoris, gluteus medius and longissimus muscles were removed from each carcass. Control (untreated, Ox) steaks were removed from each muscle, the muscles were blade tenderized and appropriate steaks were removed for physical and organoleptic analyses. Beef from Light‐Good carcasses was not inferior to that from Heavy‐Good or Heavy‐Choice carcasses, rather it was statistically equivalent or superior to heavy beef in retention of weight during cooking, tenderness, juiciness and overall palatability. When weight‐grade groups were combined, blade tenderization one time (1x) decreased (P < 0.05) shear force for three of four muscles and resulted in longissimus muscles which were (P < 0.05) less juicy, lower in perceivable connective tissue, more tender and more mealy than untreated (0x) muscles, yet did not increase (P > 0.05) drip or cooking losses for any of the four muscles. Blade tenderization a second time (2x) resulted in further decreases (P < 0.05) in shear force for two of three muscles (combined weight‐grade groups) without affecting (P > 0.05) drip or cooking losses. Blade tenderization can improve beef tenderness without detrimental effects on other organoleptic characteristics or weight losses.
COMMERCIAL ACCELERATED PORK PROCESSING: YIELDS OF CURED HAM, BACON AND LOINS
Authors: MANDIGO R. W. , THOMPSON T. L. , WEISS G. M. 
Published: August 2006

ABSTRACTBone‐in and boneless hams, bacon and smoked pork loins were prepared under commercial processing conditions as a part of the packing plant phase of testing accelerated processing versus normal, post‐chill, processing techniques. Cuts were skinned, pumped and processed with standard equipment and brines used for those cuts in the cooperating plant. Smoking was performed along with similar cuts from the regular processing operation. Boneless, pressed and fully cooked hams were studied. Significant weight differences observed during the processing steps were found to be nonsignificant in the finished hams. No significant differences were found in the yield of smoked bone‐m hams following processing. Differences found in the yield of bacon and the length of the formed slabs prior to slicing were nonsignificant. No significant difference was found in the yield of smoked pork loins in this study. Most differences found in weights during the initial part of processing were eliminated as further processing was completed.
PHYSICAL, CHEMICAL AND SENSORY EVALUATIONS OF FROZEN‐STORED DEBONED (MINCED) FISH FLESH
Authors: NAKAYAMA T. , YAMAMOTO M. 
Published: August 2006

ABSTRACTChanges in TBA values, texture, color, taste and odor were monitored at monthly intervals in samples of deboned flesh prepared mainly from under‐utilized fish species and stored at −20°C over a 6‐mo period. TBA values were assessed at both surfaces and cores of frozen blocks. TBA values increased most rapidly at the surfaces of blocks prepared from dogfish flesh, whereas those of pollock and grey cod increased at a much slower rate. Intermediate increases in TBA values were shown by blocks prepared from red‐banded rockfish, shortspine thornyhead, turbot and ocean perch. In all frozen samples tested, surface TBA values revealed a tendency to steadily increase, then decline after 4 or 5 months. Core TBA values remained relatively constant for most species examined. The exceptions were deboned blocks prepared from dogfish and red‐banded rockfish, which showed marked increases after 3 months'storage, and a tendency to decline after 4 or 5 months. Core TBA values were always substantially lower than surface TBA values in all samples examined. Deboned flesh prepared from dogfish and turbot were least firm when cooked; those prepared from grey cod and pollock were appreciably firmer and tended to become even more film during storage. Deboned flesh of ocean perch, red‐banded rockfish and short‐spine thornyhead were intermediate in firmness and remained so during storage. A block prepared from an equal mixture of pollock and red‐banded rockfish flesh revealed a very strong tendency to acquire the firmness characteristics of deboned pollock flesh alone. Examination of color changes in stored blocks before and after cooking disclosed the following: During frozen storage, the deboned flesh of pollock became less dark, while those of shortspine thornyhead, turbot and dogfish revealed a gradual shift in the direction of “yellowness.” Assessment of color after cooking showed that deboned samples of pollock, grey cod and the pollock/red‐banded rockfish mixture became somewhat progressively darker with extended storage time. Cooked turbot flesh was lightest in color of all species examined. Assessment of odor and taste revealed that no clear relationship could be found between TBA values and taste panel results. There was a general decline in quality over the six months of storage. A marked loss in quality during the second month of storage and another pronounced drop in quality during the fourth month was observed. The panelists did not consider any of the experimental samples to be of the same quality as the pre‐test standards.
DEHYDRATION AND PROCESSING PROBLEMS OF TARO
Authors: MOY J. H. , WANG N. T. S. , YAMA T. O. M. NAKA 
Published: August 2006

ABSTRACTTaro (Colocasia esculenta L. Schott.) is an underexploited root crop with promising economic value. A study was made to determine the feasibility of producing samples of taro (var. Lehua) in ration dense forms which will be stable at 38°C for a year or more, and to detect problems in dehydration and processing which would affect the palatability and storage quality of the dried products. Taro samples (5 mm thick slices) were freeze dried, air dried and solar dried, then stored in polyethylene bags at 21°C, 38°C and 60°C. Analyzed monthly, most samples showed small changes in acidity, some degradation in anthocyanins, some increase in moisture contents, and a rather large decrease in catalase activities. Taste panel evaluation of eating quality by multiple comparison test resulted in scores averaging 4.5/7.0 for all the dried samples while the control received 5.5/7.0. Energy value was about 4.0 Cal/g and gelatinization temperature was in the upper range as that of rice and slightly higher than wheat. Further assessments are being continued to determine if the physical form chosen was suitable for stability and acceptability tests, the preferred method of dehydration in terms of optimizing quality and energy requirements, and the effects of processing and storage on the eating qualities.
CANNED REFRIED BEANS PREPARED FROM QUICK‐COOKING BEANS
Authors: ZARAGOSA EUFROCINA M. , ROCKLAND LOUIS B. , GUADAGNI DANTE G. 
Published: August 2006

ABSTRACTSince canned, refried beans are prepared from precooked, partially comminuted pink or pinto beans supplemented with lard and salt, use of quick‐cooking beans for this product could reduce processing time, labor, energy requirements and equipment costs, and simultaneously improve flavor, texture, digestibility and overall acceptability. Initial products, prepared using quick‐cooking pink beans, lard and salt, were bland, lacking the typical “beany” flavor and dark brown rather than the usual orange‐brown color of commercial products. In the final product, the beany flavor was intensified by addition of 0.06% dehydrated onion and 0.015% dehydrated garlic powder. Supplementation with 0.3% or less of a whey protein concentrate reduced the brown color in direct proportion to the level of added protein, producing a more acceptable color and appearance without affecting flavor. In comparison with two commercially canned products, the product prepared from quick‐cooking beans was light brown and slightly darker in color, but equally acceptable to a trained sensory panel.
MICROBIOLOGICAL ANALYSIS OF HOME‐CANNED TOMATOES AND GREEN BEANS
Authors: FIELDS MARION L. , ZAMORA AGNES F. , BRADSHER MILDRED 
Published: August 2006

ABSTRACT292 containers of home‐canned tomatoes and 290 containers of home‐canned green beans collected from 20 counties in Missouri were tested for the presence of viable organisms. There were 116 samples of tomatoes and 41 samples of green beans which contained viable organisms. The organisms identified were Bacillus licheniformis, B. cereus, B. subtilis, B. coagulans, B. megaterium and B. sphaericus. Molds, cocci and yeasts were observed also. Three tomato samples had pH levels above 4.8 which could have made a good medium for growth of Clostridium botulinum.
PROCESSING AND QUALITY CHARACTERISTICS OF MUSCADINE GRAPES
Authors: FLORA L. F. 
Published: August 2006

ABSTRACTNine black cultivars of muscadine grapes and four bronze cultivars were evaluated for their processing potential for juices and jellies. After harvesting the grapes by a method simulating mechanical harvesting, they were washed, sorted, crushed and deseeded, and the juice pressed out. Records were kept on percent ripe fruit, size, stem scarring, seed and skin contents, processing losses, and juice yields for each cultivar. Quality evaluations of the juices and jellies prepared from the grapes included soluble solids, titratable acidity, tannin, color measurement, and color and flavor scores. The flavor of cold‐press juices was preferred over hot‐press juices. The color of processed products from black cultivars was preferred to those from bronze cultivars, while bronze grape products had a slight flavor preference. Browning occurred rapidly in cold‐press red juices stored at room temperature. There were wide variations in the processing properties and quality characteristics of the 13 cultivars with several cultivars showing potential for processing applications.
FABRICATION, CHARACTERIZATION, AND MODIFICATION OF THE TEXTURE OF CALCIUM ALGINATE GELS
Authors: LUH NANCY , FLINK JAMES M. , KAREL MARCUS 
Published: August 2006

ABSTRACTA simulated fruit gel suitable for freeze dehydration has been developed. The fabricated gel system consists primarily of alginate molecules crosslinked by calcium ions. Static compression tests or compression tests using the Instron Universal Testing Machine were used to characterize the mechanical properties of crosslinked gels having different compositions. It has been observed that incorporation of additional components such as pectin, gelatin, or sucrose to the calcium alginate system modified the textural characteristics of the crosslinked gels. Some hypotheses explaining the effect of added components on gel structure and texture are presented. Comparison of the results obtained from sensory and instrumental methods of texture measurement showed that if the instrumentally measured mechanical properties of two gel samples are different by 20% or more, sensory panelists could differentiate between the two samples at a high level of statistical significance.
PURIFICATION OF METMYOGLOBIN REDUCTASE FROM BLUEFIN TUNA
Authors: AL‐SHAIBANI KHALID A. , PRICE ROBERT J. , BROWN W. DUANE 
Published: August 2006

ABSTRACTMetmyoglobin reductase from bluefin tuna (Thunnus thynnus) was purified by Sephadex G‐25 gel filtration, ammonium sulfate fractionation and Sephadex G‐75 gel filtration. About a 940‐fold purification was obtained. The activity was doubled in the presence of physiological concentrations of manganese. The enzyme was activated by ferric ions and iodide as well. Other ions tested, particularly copper and chloride, had an inhibitory effect.