bluuebunny/crossref_metadata_2025_split huggingface dataset:
TEMPERATURE DEPENDENCE OF HYDRATION RATE AND EFFECT OF HYDRATION ON THE COOKING RATE OF DRY LEGUMES
Authors: QUAST D. G. , da, VA SIL S. D. 
Published: August 2006

ABSTRACTDry beans and peas are commercially hydrated for 12–16 hr at room temperature prior to processing. Hydration is usually considered necessary to decrease cooking times and increase the drained weight. However, the process also causes the loss of soluble solids and growth of microorganisms. The rate of moisture absorption of legumes was determined at temperatures ranging from 5–40°C by the method of weight gain. The times required to reach specified degrees of hydration were obtained. The z‐values for the rate of hydration were constant in only some of the products over the temperature interval studied. Hydration prior to cooking did not decrease significantly the cooking times. The z‐values for cooking of the hydrated beans and those cooked without prior hydration were similar. Hydration prior to cooking gave a significantly higher drained weight than without hydration for peas. Hydration had no effect on the drained weight of black beans.
INVESTIGATIONS OF A RAPID METHOD FOR MEAT TENDERNESS EVALUATION USING MICROWAVE COOKERY
Authors: HOSTETLER R. L. , DUTSON T. R. 
Published: August 2006

ABSTRACTIn an effort to reduce the time spent in making objective measurements of meat tenderness, 1.2 × 1.2 × >2.0 cm long strips of longissimus and semimembranosus muscle were cooked in a microwave oven and sheared with a Warner‐Bratzler shear device without further preparation. Shear force values thus obtained correlated significantly with shear force and sensory panel scores obtained on broiled steaks from the same muscles. The mean shear force values were higher for the microwave strips than for the broiled steaks but the standard deviations for shear force were similar for both methods of preparation. These results indicate the feasibility of using microwave cooking to reduce the time required for meat tenderness evaluations.
UTILIZATION OF MECHANICALLY DEBONED BEEF IN COOKED SALAMI
Authors: JOSEPH A. L. , BERRY B. W. , CROSS H. R. , MAGA J. A. 
Published: August 2006

ABSTRACTCooked salami possessing 0, 10, 20 and 30% levels of mechanically deboned beef (MDB) was evaluated at 0, 14, 28, 42 and 56 days of salami storage at 6°C. A consumer panel, a descriptive attribute panel and a flavor profile panel found less desirable flavor, juiciness, tenderness and texture scores in salami containing 20 and 30% levels of MDB. Flavor profile panel results indicated higher aroma and flavor intensities and more rancid flavors, with increased level of MDB and length of storage time. Microbial counts, penetration and compression values increased as a function of storage time with the exception of 30% MDB salami, while Instron measurements reflected greater tenderness with increased substitution of MDB into the product.
EFFECTS OF SODIUM BICARBONATE BLANCH ON THE RETENTION OF MICRONUTRIENTS IN SOY BEVERAGE
Authors: BANKHEAD R. R. , WEINGARTNER K. E. , KUNTZ D. A. , ERDMAN J. W. 
Published: August 2006

ABSTRACTSoy beverage was prepared with a tap water or 0.25% sodium bicarbonate blanch. Retentions of vitamins B1, B6, niacin, pantothenic acid, folacin and the amino acids lysine, methionine and tryptophan were determined from samples taken after various process steps. The results indicate that bicarbonate blanch reduces the retention of most of the B vitamins but slightly increases the retention of tryptophan in the soy beverage. More than 50% of niacin, pantothenic acid and vitamin B6 was lost in the blanch water, irrespective of treatment. Reuse of blanch water in latter stages of the soy beverage process could result in 95% or more recovery of all measured nutrients, with the exception of thiamine.
COMPUTER CALCULATION OF THERMAL PROCESSES
Authors: TUNG M. A. , GARLAND T. D. 
Published: August 2006

ABSTRACTA series of computer oriented procedures was developed to facilitate the rapid handling of heat penetration data while providing estimates of the process time required to achieve a specified lethality at a single point within the product for a particular product, container size, fill and processing conditions. Accepted thermobacteriological equations were employed with variation in the heating rate used to establish confidence limits on processes. This statistical approach was considered more pragmatic than the traditional use of the slowest or mean single value of the heating rate in sterilization calculations while the amount of heat penetration data necessary for process determination was minimized. Varying computer program versions permit the application of these process determination procedures to high or low acid products that are convection or conduction heating providing they exhibit single or broken straight‐line heating curves.
EVALUATION OF FACTORS INFLUENCING VARIABILITY OF ACIDIFIED CANNED PIMIENTOS
Authors: FLORA L. F. , HEATON E. K. , SHEWFELT A. L. 
Published: August 2006

ABSTRACTPimiento peppers were canned at five levels of acidification, two levels of added sugar, three stages of ripeness, three post‐harvest holding periods, and with three organic acids in separate experiments. Sensory evaluation of flavor revealed that although the panelists were able to distinguish differences due to pH, type of acid and sugar addition, there were no preferences shown for any treatments within experiments. Processing, type of acid, ripeness, post‐harvest holding period, acidification technique, and peeling method influenced the amount of acid required to acidify pimientos to a given pH. Acid level and type affected pH and total acidity, pimiento ripeness influenced drained weight and Gardner color values, and ripeness and post‐harvest holding period influenced shear texture of processed pimientos.
REMOVAL OF CARBOFURAN RESIDUES FROM STRAWBERRIES BY VARIOUS WASHES AND JAM PRODUCTION
Authors: ARCHER T. E. , STOKES J. D. 
Published: August 2006

ABSTRACTEverbearer strawberries containing carbofuran residues were subjected to chemical and physical aqueous washes to determine the removal of the chemical residues. The washed berries were processed into jam and a taste panel evaluated the effects of the treatments on the appearance, flavor and odor of the jam. The loss of total residues as determined by gas chromatographic analyses ranged from 63.1% on unwashed berries to as much as 100.0% on specifically processed samples. The chemical and physical treatments did not adversely affect the appearance, odor or flavor of the strawberry jam.
COMPARISON OF POTENTIAL PATULIN HAZARD IN HOME‐MADE AND COMMERCIAL APPLE PRODUCTS
Authors: LINDROTH SEPPO , NISKANEN AIMO 
Published: August 2006

ABSTRACTThin‐layer chromatographic methods were used for the determination of patulin in 166 samples of apple products. A new two‐dimensional method, utilizing benzene‐methanol‐acetic acid as the first developing solution and toluene‐ethyl acetate‐formic acid as the second, was developed for quantification of patulin in apple juice concentrates. The patulin concentrations in other samples were assayed using the conventional AOAC method. Of the 64 lots of apple juice concentrate imported (0.9 million kg), 13 lots (0.2 million kg) contained patulin, at concentrations of 50‐690 μg/L. Of 14 apple flavor lots studied (0.2 million kg), patulin was found in 3 (0.1 million kg), at concentrations of 6‐1770 μg/L. Of 20 samples of home‐made apple juice examined, 8 were found to contain patulin, with concentrations between 30 and 16,400 μg/L. The frequency of occurence of patulin in commercial and home‐made apple juices was 20 and 40% respectively. In home‐made apple jam which had become mouldy during storage, patulin was found to diffuse to all levels of the jam. Ten samples of apples spontaneously affected by mould in the laboratory contained patulin, indicating the abundance of patulin‐producing fungal strains. On the basis of the results obtained the patulin risk in home‐made apple products appears to be greater than in commercial apple products.
RELATIONSHIP OF HYDROXYPROLINE SOLUBILIZED TO TENDERNESS OF BOVINE MUSCLE
Authors: WILLIAMS JULIA RISTER , HARRISON DOROTHY L. 
Published: August 2006

ABSTRACTHydroxyproline assay and sensory evaluation were used to study tenderizing effects of two oven temperatures (94°, 149° C) and two end‐point temperatures (70°, 80°C) on top round steaks cooked in oven film bags. Hydroxyproline solubilized during cooking ranged from 1.47‐1.80%, and did not differ significantly between oven temperatures or between end‐point temperatures. Sensory tenderness scores were higher (P 0.01) for steaks cooked to 70° than for steaks cooked to 80° C. With cooking at 94‐80°C hydroxyproline solubilized was related to tenderness score (r = 0.77*) and shear value (r = 0.61). Time the internal temperature of steaks remained between 55° and 60°C was related to hydroxyproline solubilized (r = 0.70), tenderness score (0.86**), and softness score (0.73*).
CO‐PIGMENTATION OF ANTHOCYANINS UNDER PHYSIOLOGICAL CONDITIONS
Authors: SCHEFFELDT P. , HRAZDINA G. 
Published: August 2006

ABSTRACTComplex formation of anthocyanins with other plant constituents and the resulting color intensification enhances the possibility of their use as naturally occurring food colorants. Anthocyanins representing the four pigment groups characteristic for Vitis species, e.g. malvidin‐3‐glucoside, malvidin‐3‐p‐coumarylglucoside, malvidin‐3,5‐diglucoside and malvidin‐3‐p‐coumarylglucoside‐5‐glucoside in the concentration range 4 X 10‐6 to 4 X 10‐3 M were investigated for complex formation in the presence of the flavonol glycoside rutin (0‐2.4 X 10‐2 M). The experiments performed under conditions similar to those existing in grape juice showed a maximum color intensification of 1000% with malvidin‐3,5‐diglucoside. A 44 nm shift in the absorption maximum was observed concurrently with color intensification. The ability of the investigated anthocyanins to form deeply colored complexes with rutin decreased in the following order: malvidin‐3,5‐diglucoside (1000%), malvidin‐3‐p‐coumarylglucosid‐5‐glucoside (500%), malvidin‐3‐p‐coumarylglucoside (490%) and malvidin‐3‐glucoside (145%).
INSTRUMENTAL AND SENSORY CHARACTERISTICS OF ORANGE OIL OXIDATION
Authors: BUCKHOLZ LAWRENCE L. , DAUN HENRYK 
Published: August 2006

ABSTRACTFourteen weeks of thermal oxidation of orange oil at 38°C was monitored by gas chromatography and sensory evaluation. Linear regression was used to analyze experimental results. The sensory detection threshold and the recognition threshold showed good correlation with instrumental analysis. This technique can be readily adapted to quality control measures or for predicting the shelf life of oxygen sensitive products.
APPLICATION OF HIGH‐PRESSURE LIQUID CHROMATOGRAPHY TO THE STUDY OF VARIABLES AFFECTING THEOBROMINE AND CAFFEINE CONCENTRATIONS IN COCOA BEANS
Authors: TIMBIE D. J. , SECHRIST L. , KEENEY P. G. 
Published: August 2006

ABSTRACTBoiling water extracts were cooled, centrifuged and injected into a high‐pressure liquid chromatograph. Total alkaloid content among varieties ranged from 24‐50 mg/g defatted cocoa with an average of 37 mg for 10 samples. Theobromine's share of the total ranged from 52‐99%, averaging 87%. Among samples, Criollo had the lowest concentration of total alkaloids, but its caffeine content was highest. Alkaloid accumulation in seeds was greatest near the terminal stage of pod growth, and this extended into the ripening phase. One‐fourth of the alkaloid content of cotyledons was lost during fermentation through migration into the testa and pulp sweatings.
EFFECT OF CHEMICAL COMPOSITION ON COMPRESSIVE MECHANICAL PROPERTIES OF LOW ESTER PECTIN GELS
Authors: KIM W. J. , RAO V. N. M. , SMIT C. J. B. 
Published: August 2006

ABSTRACTLow‐ester pectin gels were prepared by acid and a combination of acid and ammonium hydroxide demethylation. The chemical compositional data such as percent esterification, acid amide, free carboxyl, galacturonic acid and apparent molecular weight of the gels were determined. The maximum stress, modulus of elasticity and relaxation time prior to fracture of the low ester pectin gels were evaluated using a universal testing machine. Significant correlations were obtained between (a) relaxation time during fracture propagation and percent esterification; (b) maximum stress and molecular weight; and (c) maximum stress and percent acid amide groups. It was also found that percent acid amide groups in the pectin contributed to the strength of the gels over and above the effect of decreasing percent free carboxyl groups.
EFFECT OF SELECTED PESTICIDES ON GROWTH AND CITRININ PRODUCT
Authors: citrinum Penicillium , DRAUGHON FRANCES A. , AYRES JOHN C. 
Published: August 2006

ABSTRACTThe potential for inhibition of citrinin production by P. citrinum NRRL 5927 was investigated using the pesticides naled, dichlorvos, malathion, pyrethrum, methoxychlor, mevinphos, ethion, diethyl toluene, allethrin, diazinon, trithion, guthion and atrazine. Citrinin was precipitated from culture media and quantitated by TLC and spectrophotometry at 640 nm. A TLC system consisting of precoated Silica‐Gel‐60 plates as the solid phase and ethanol‐ammonia‐H2 0 (80:4:16) as the liquid phase separated citrinin more satisfactorily than other TLC systems previously reported. All pesticides except methoxychlor, atrazine, guthion, diethyl toluamide and trithion inhibited growth and/or citrinin production by >40% at the 100 μg/L concentration. Naled, dichlorvos, malathion, and diazinon inhibited growth and/or citrinin production >75% at concentrations of 100 μg/L.
PURIFICATION AND PHYSICOCHEMICAL PROPERTIES OF β‐GALACTOSIDASE FROM Kluyveromyces fragilis
Authors: MAHONEY R. R. , WHITAKER J. R. 
Published: August 2006

ABSTRACTβ‐Galactosidase was purified to apparent homogeneity from cell‐free extracts of Kluyveromyces fragilis by acetone precipitation, pseudo‐affinity chromatography, hydroxylapatite chromatography and DEAE‐Sephadex A‐50 chromatography. The molecular weight was 201,000 and the partial specific volume was 0.715. No carbohydrate was detected. Electron microscopy indicated a molecular diameter of about 160Å with 9‐10 subunits present. Isoelectric point of the major isozyme was 5.1. The extinction coefficient was 1.58 cm3 mg protein‐1 at 280 nm. The amino‐acid composition was quite different from the β‐galactosidase of Escherichia coli. Enzyme activity was rapidly lost on incubation with p‐chloromercuribenzoate; formation of 5‐6 moles of mercaptide per mole of protein gave complete loss of activity.
ISOLATION OF MYELIN FIGURES AND LOW‐DENSITY LIPOPROTEINS FROM EGG YOLK GRANULES
Authors: GARLAND T. D. , POWRIE W. D. 
Published: August 2006

ABSTRACTThe granules of egg yolk were disrupted with 1.71M sodium chloride and separated into two floating and three sedimenting fractions on ultracentrifugation. The pellicle (FI) and subpellicle (FII) fractions contained most of the granular low‐density material. A minor amount of low‐density lipoproteins was trapped physically within the high‐density matrix of sedimenting fractions. The subpellicle (FII) was particularly rich in myelin figures (MF) and uniformly‐sized granule low‐density lipoproteins (LDLg). Ultrafiltration, dextran sulfate‐lipoprotein complexing and gel filtration techniques were evaluated for their ability to separate these two FII components in the purified form. Electron microscopy was used to assess fraction purity and the structural integrity of the particles. Sepharose 2B gel filtration was considered the best method of isolation.
EFFECT OF FREE AND BOUND CHLOROGENIC ACID ON THE IN VITRO PROTEIN DIGESTIBILITY AND TETRAHYMENA BASED PER OF A CASEIN MODEL SYSTEM
Authors: DRYDEN M. J. , SATTERLEE L. D. 
Published: August 2006

ABSTRACTThe effect of free and bound chlorogenic acid on the in vitro proteolytic digestion and subsequent growth of Tetrahymena pyriformis W on casein was observed. Bound chlorogenic acid caused a small, but real drop, in in vitro protein digestibility of the casein complex, and a significant inhibition in Tetrahymena growth with a resultant low Tetrahymena based PER. Free chlorogenic acid, when added to casein, did not affect its protein digestibility or its Tetrahymena based PER. Because of the severe effect bound chlorogenic acid has on the growth of Tetrahymena, caution should be exercised in the use of this organism in bioassays to measure the protein quality of proteins suspected to contain bound chlorogenic acid.
MOLECULAR WEIGHT ESTIMATE OF POLYPEPTIDE CHAINS FROM STORAGE PROTEIN OF GLANDLESS COTTONSEED
Authors: CUNNINGHAM S. D. , CATER C. M. , MATTIL K. F. 
Published: August 2006

ABSTRACTAbout 60% of the protein in cottonseed flour is storage protein. The molecular weights of the major polypeptides that make up the SP fraction were estimated by electrophoresis. Two methods of sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) were used. At least 11 polypeptides are detectable and range from 57,560‐6,100 daltons.
AN APPARATUS FOR COLLECTING VOLATILES AND MAINTAINING A CONSTANT OXYGEN CONCENTRATION
Authors: KENTSTUTZ H. , SILVERMAN GERALD J. , M.SPIRA WILLIAM , LEVIN ROBERTE. 
Published: August 2006

ABSTRACTAn apparatus is described which is capable of controlling oxygen concentrations during the spoilage of ground beef. The apparatus responded sensitively to high and low oxygen demands and could be sanitized.
EFFECT OF α‐TOCOPHEROL FORMULATIONS ON THE INHIBITION OF NITROSOPYRROLIDINE FORMATION IN MODEL SYSTEMS
Authors: PENSABENE JOHN W. , FIDDLER WALTER , MERGENS WILLIAM , WASSERMAN AARON E. 
Published: August 2006

ABSTRACTThe effect of novel water dispersible α‐tocopherol mixtures on the nitrosation of pyrrolidine was determined in an oil‐aqueous‐protein model system consisting of oil, water, protein, sodium chloride and sodium tripolyphosphate. α‐Tocopherol dissolved in Polysorbate 20 in ratios of 1:6, 1:1, 1:0.4 and 1:0.2 inhibited nitrosopyrrolidine formation. 500 mg/L of α‐tocopherol was found to be the most effective level.
TEXTURIZED SOY PROTEIN IN BEEF LOAVES: COOKING LOSSES, FLAVOR, JUICINESS AND CHEMICAL COMPOSITION
Authors: CARLIN FRANCES , ZIPRIN YOLANDA , ZABIK MARY E. , KRAGT LINDA , POLSIRI ANUKOOL , BOWERS JANE , RAINEY BARBARA , VAN DUYNE FRANCES , PERRY AIKO K. 
Published: August 2006

ABSTRACTA collaborative study was made by four laboratories on characteristics of meat loaves as affected by 15 or 30% substitution of texturized soy flour (TSP) obtained from six manufacturers. Increased levels of TSP caused a progressive decrease in total and drip losses. Soy flavor and aroma increased but beef flavor decreased as the level of textured soy flour was increased. Moisture content of raw or of cooked loaves was not affected by soy substitution but percent moisture retention increased as level of TSP increased. Lipid retention in cooked loaves was increased as TSP substitution level was increased. Therefore, although addition of TSP diluted the lipid in the raw loaves, only slight differences occurred between the lipid content of the cooked all beef and soy‐substituted loaves.
PROTEIN EFFICIENCY RATIO AND LEVELS OF SELECTED NUTRIENTS IN MECHANICALLY DEBONED POULTRY MEAT
Authors: MacNEIL J. H. , MAST M. G. , LEACH R. M. 
Published: August 2006

ABSTRACTThree different types of mechanically deboned poultry meat (MDPM) were obtained from a Pennsylvania poultry processing plant and studied for nutrient composition. Samples of MDPM included material from broiler skinless necks (protein 15.3%, fat 7.9%, moisture 76.7%), broiler backs (protein 11.9%, fat 24%, moisture 63.1%), and a combination of skinless necks and backs (protein 13.7%, fat 17.0%, moisture 69.0%). Protein efficiency ratios (PER) were determined for each type using casein as the standard diet. MDPM from skinless necks had an adjusted PER value of 2.65 which was comparable to the standard casein diet. The combination of necks and backs MDPM also resulted in a PER value that was comparable to the standard casein diet. PER values for MDPM from backs were significantly lower possibly due to protein alternation as a result of rancidity. Amino acids, fatty acids, caloric content and selected trace minerals were measured also.
NUTRITIONAL EVALUATION OF BLENDED FOODS MADE WITH A LOW‐COST EXTRUDER COOKER
Authors: JANSEN G. R. , HARPER J. M. , O'DEEN L. 
Published: August 2006

ABSTRACTA nutritional evaluation was carried out on corn or sorghum blended with soy or cottonseed and processed using a Brady Crop Cooker. Protein efficiency ratios (PER's) and levels of antitrypsin activity and free or bound gossypol were determined. The extrusion process inactivated 52% of antitrypsin activity and resulted in a full‐fat soy flour with corrected PER of 2.0 (casein = 2.5). The PER's for extruded corn‐soy blends (CSB) were comparable to casein. Extrusion reduced free gossypol 68% and yielded a corrected PER for glanded cottonseed for 1.9. However, the PER's of extruded cereal‐cottonseed blends were significantly inferior to CSB, especially at higher extrusion temperatures. The results suggest the utility of this extrusion system in producing low‐cost nutritious blended foods for use in supplemental feeding programs.
SIMPLE METHODS FOR EXTENDING THE SHELF LIFE OF SOY CURD (TOFU) IN TROPICAL AREAS
Authors: PONTECORVO ALDO J. , BOURNE MALCOLM C. 
Published: August 2006

ABSTRACTSimple methods of preservation are described for extending the shelf life of soy curd (tofu) in rural tropical areas, using available natural resources and appropriate technology. Soy milk made by the boiling water grind method was coagulated with lemon juice to make tofu. Methods studied for extending the storage stability included immersion in aqueous solutions, smoking, and combinations of the above. Changes in acceptability, composition and bacterial load during storage for 5 and 10 days at 24°C and 37°C were measured. The shelf life was successfully extended to 10–15 days without refrigeration by smoking and also by storing in salt brines acidified with lemon juice.
FLUX RESTORATION OF REVERSE OSMOSIS MEMBRANES BY INTERMITTENT LATERAL SURFACE FLUSHING FOR ORANGE JUICE PROCESSING
Authors: WATANABE ATSUO , KIMURA SHOJI , KIMURA SUSUMU 
Published: August 2006

ABSTRACTA newly developed method for washing membranes and the adhesive strength of mandarin orange juice fouling on reverse osmosis membranes were studied. When the permeation rate decreased, it was restored to more than 90% of its original value by a lateral surface flushing of highly accelerated mandarin orange juice driven by the expansion force of compressed gas. For runs of 4–5 hr duration with 10° Brix feed, the normal operating cycle was 45 min of reverse osmosis concentration followed by a 10‐sec wash. Membranes treated at higher temperature have a more condensed surface from which deposits are easily removed. However, high axial flow rates, which are useful for preventing the fouling on the membrane, actually promote permanent fouling.
STORAGE OF U.S. GRADE AA MAPLE SYRUP IN THE RETAIL PACKAGE
Authors: SENDAK PAUL E. , MORSELLI MARIAFRANCA , BEE DAVID E. 
Published: August 2006

ABSTRACTSix types of containes for maple syrup were evaluated under three controlled temperatures at four storage intervals. The contenents of each container were analyzed for optical density (color), density, pH, and flavor. If a good quality U.S. grade AA maple syrup, properly hotpacked, is stored no longer than 6 months in the retail container at a temperature of 24°C, quality, as measured by color, density, pH, and flavor, will be maintained in the containers we evaluated. However, in some plastic containers, syrup stored for 9 and 12 months at 24° and 30°C, darkened enough to drop one grade level with a significant deterioration of flavor in one of the containers.