bluuebunny/crossref_metadata_2025_split huggingface dataset:
Partitioning and Absolute Flavor Threshold Interactions of Aliphatic Food Packaging Solvent Homologs in High‐Fat Cookies
Authors: HALEK G. W. , CHAN A. 
Published: August 2006

ABSTRACTPartition coefficients (Kp) and absolute flavor thresholds were determined in high‐fat containing cookies for 9 alipahatic homologs of increasing polarity: three n‐alkanes (hexane, heptane, octane), three ketones (acetone, 2‐butanone, 2‐pentanone) and three alcohols (ethanol, n‐propanol, n‐butanol). Kp increased with carbon chain length in each homologous series. Absolute thresholds of the alkanes increased with carbon chain length but decreased in the ketone and alcohol homologs. Mixtures of homologs at subthreshold and threshold concentrations gave additive interactions while a heterogeneous mixture behaved independently. Calculation of residual concentrations in a cookie package that could produce off‐flavor gave different values for mixtures vs. individual solvents.
Changes in Starch and Protein on Extrusion of Corn Starch and Sunflower Protein Blends
Authors: SOTILLO ELIEZER , HETTIARACHCHY NAVAM S. , MEINHARDT STEVEN W. 
Published: August 2006

ABSTRACTWe investigated the use of electron spin resonance spectroscopy (ESR) and the spin labelled fatty acid, 16 doxylstearic acid (16‐DSA) in the study of starch and protein modification during extrusion processing of corn starch (CS), corn meal (CM), and their blends with sunflower protein isolate (SPI). Spectra due to binding of the spin probe to starch and protein were identified. Changes in spectra after extrusion of all materials indicated that: (1) ~90% of the starch was modified (gelatinized); (2) The globular protein structure was disrupted. These changes demonstrate that spin probes and ESR spectroscopy may be used to study starch and protein modification during extrusion and other food processes.
Linear Model for Predicting Transient Temperature during Sterilization of a Food Product
Authors: CHIHEB A. , DEBRAY E. , LE JEAN G. , PIAR G. 
Published: August 2006

ABSTRACTThe thermal behavior of a conductive canned food during retorting was represented using an input‐output linear system, with a finite order N, and a time‐delay. The input of the system was the retort temperature, the output was the temperature at the thermal center of the can. This model was applied for a typical sterilization process composed of two isothermal steps. The can internal temperature was expressed as a sum of N exponential terms in which appeared the constant holding retort temperatures, the come‐up and come‐down times and N pairs of heat penetration parameters identified in a preliminary experiment. The model was tested on a potato mash packed in metal cans processed in a vertical still retort. Temperatures estimated by the model agreed closely with those measured during thermal processing.
Oxidative Changes of Heat‐Sterilized Meat in Trays
Authors: GÜNTENSPERGER BRUNO , ESCHER FELIX E. 
Published: August 2006

ABSTRACTWe studied oxidative changes of ground pork meat filled into plastic or aluminum trays, sterilized at 121 or 131°C and stored up to 56 days at 20 or 37°C in the dark or exposed to light, respectively. Sterilization temperature did not influence either thiobarbituric acid reactive substances (TBARS) of the samples or ethane concentrations in headspace of trays. An increase of storage temperature from 20 to 37°C increased TBARS and ethane concentrations regardless of filling method and packaging material. No changes in double‐bond indices were observed. Nitrogen flushing in combination with light protection reduced lipid oxidation up to 85–95%
Thermal Processing Canned Meat with Sub‐Freezing Initial Temperatures: Thermal and Microbial Validation
Authors: SANDBERG G.M.M. , DURANCE T.D. , RICHARD P. , LEUNG P.H. 
Published: August 2006

ABSTRACTRetorting from the frozen state is attractive with respect to product quality and economy and was investigated in canned bentonite and flaked ham. A two dimensional finite difference model was written in which thermal diffusivity varied with temperature. Heat penetrations were completed with initial temperatures of 0, ‐5°, ‐10°, ‐15° and ‐20°C. In ham, decreasing initial temperatures resulted in increased lag factors (jh) but did not affect heating rate index (fh). In bentonite, fh but not jh increased. D and Z of Clostridium sporogenes PA 3679 spores were not affected by previous freezing. Sub‐freezing initial temperatures were judged to be consistent with safe processes if validated with heat penetration studies.
Soy Protein Isolate Antioxidant Effect on Lipid Peroxidation of Ground Beef and Microsomal Lipids
Authors: WU S. Y. , BREWER M. S. 
Published: August 2006

ABSTRACTSoy protein isolate antioxidant (SPIA) was separated from soy protein, fractionated, and purified. SPIA (300 or 900 ppm) was added to a ground beef model system; oxidation was initiated by adding Fe+2/Fe+3. Sealed vials were stored at 4°C for 24 hr. Oxidation products were assessed using the 2‐thiobarbituric acid (TBA) test, sensory analysis, gas chromatographic separation, and mass spectrometric identification of headspace volatiles. SPIA (900 ppm) was also added to a beef microsomal protein/linoleic acid model system. Beef containing 900 ppm SPIA had lower TBA numbers, less rancid odor, hexanal, and total volatiles after 16 and 24 hr than did samples containing 300 ppm SPIA and controls.
Hot Processed Raw Materials and Fat Level Affect Physical and Sensory Characteristics of Ground Beef
Authors: WILLIAMS S.E. , JOHNSON L.P. , REAGAN J.O. 
Published: August 2006

ABSTRACTSixteen treatment combinations of ground beef were evaluated (two lean types, four fat types, and two fat levels) to determine the characteristics of ground beef produced from hot fat and prerigor lean (HL). Half of each batch was immediately made into patties and the remaining chub pack stored (2°C). Fat type had no (P>0.05) effect on appearance or sensory characteristics of patties; however, all prerigor fat treatments and HL reduced (P<0.05) cooking loss. Fat smearing was greater (P<0.05) in HL patties, but no (P>0.05) difference was detected after chub pack storing (2°C). The HL improved (P<0.05) tenderness in stored ground beef.
Myofibrillar Protein Gelation: Viscoelastic Changes Related to Heating Procedures
Authors: XIONG YOULING L. , BLANCHARD SUZANNE P. 
Published: August 2006

ABSTRACTDynamic Theological properties were investigated during gelation of chicken myofibrillar protein as influenced by heating procedures, Thermal scan (1°C/min) of myofibril suspensions in 0.6M NaCl (pH 6.0) induced a major transition in storage modulus (G′, peak 48°C), preceded by a transition in protein‐protein aggregation (46°C) and accompanied by a marked reduction in actomyosin solubility. Preheating at 50°C diminished the transition and resulted in increased final G′value. Isothermal heating produced complex, temperature‐dependent Theological changes (G′and phase angles), particularly within 43–58°C. The rheological transitions of myofibrillar protein were probably related to kinetic changes during formation of elastic gel networks. Such Theological data on gel formation can help predict and control muscle food responses to specific thermal processes.
Properties of Low‐Fat, Nonbreaded Pork Nuggets with Added Gums and Modified Starches
Authors: BERRY B.W. 
Published: August 2006

ABSTRACTLow‐fat (8%) pork nuggets were prepared with gums, modified food starches, and 90% pork. Sodium alginate with calcium‐lactate or corn starch creme resulted in the greatest increases in cooking yield and tenderness. Convection oven cookery resulted in improvements in sensory and instrumental tenderness values compared with precooking and reheating. Nuggets with corn starch creme had notable distortions in shape after precooking and reheating. Gums and modified starches can improve tenderness in low‐fat pork nuggets.
Egg Yolk Antibody (Ig Y) Stability in Aqueous Solution with High Sugar Concentrations
Authors: SHIMIZU MAKOTO , NAGASHIMA HITOSHI , HASHIMOTO KEI , SUZUKI TOSHIHIRO 
Published: August 2006

ABSTRACTEffect of sugars on the stabilization of hen egg yolk immunoglobulin (IgY) under various processing conditions was investigated. By adding 30–50% (w/v) sucrose or invert sugar to an IgY solution heat denaturation of the IgY antibody at 75–80°C was markedly suppressed. A high concentration of sugar was also effective to retain the IgY activity under acidic conditions of pH 3 or high pressure of 5,000 kg/cm2 at 60°C. Addition of high concentrations of sucrose may be a simple means to stabilize IgY for processing and preservation.
Fracture of Alaska Pollock Gels in Water: Effects of Minced Muscle Processing and Test Temperature
Authors: HOWE JANELLE R. , HAMANN D. D. , LANIER T. C. , PARK J. W. 
Published: August 2006

ABSTRACTThe effects of temperature on instrumental textural measurements of cooked Alaska pollock gels were evaluated. Independent variables were: raw materials (minced muscle, washed minced muscle alone or with cryoprotectants), cooking schedule (90°C for 20 min with/without preconditioning at 25°C) and test temperatures. Gels tested at 5°C were more brittle than those tested at 45–55°C. Gels preset at 25°C for 1 hr prior to cooking at 90°C had higher fracture shear stress values and were influenced differently by test temperatures than those not preset suggesting cooking history influenced structure of the gels at the molecular level. Results indicated gels set at 25°C were probably stabilized by more covalent bonds.
Quantitative Determination of Water and Lipid in Sunflower Oil and Water/Meat/Fat Emulsions by Nuclear Magnetic Resonance Imaging
Authors: DUCE S. L. , ABLETT S. , GUIHENEUF T. M. , HORSFIELD M. A. , HALL L. D. 
Published: August 2006

ABSTRACTA Dixon NMR imaging experiment was used to map the spatial distribution of either the water or lipid protons in sunflower oil and water and meat and fat emulsions. A phase correction algorithm was applied to the experimental image data compensate for regional inhomogeneities of the magnetic field and allowed the water and lipid concentrations from any region in the image to be measured quantitatively.
Flavor Interactions with Fat Replacers: Effect of Oil Level
Authors: SCHIRLE‐KELLER J.P. , REINECCIUS G.A. , HATCHWELL L.C. 
Published: August 2006

ABSTRACTThe influence of fat and various fat replacers on headspace concentration of flavor compounds was studied. Fat had a predictable influence on vapor pressure of flavor compounds relating to their fat solubility. Protein‐based fat replacers behaved more like fat than did carbohydrate‐based products which had little interaction. Protein‐based products had substantial effects on saturated and unsaturated aldehydes.
Optimizing the Enzymatic Maceration of Foliole Purée from Hard Pieces of Hearts of Palm (Euterpe edulis Mart.) using Response Surface Analysis
Authors: KITAGAWA REGINA , BRUNS ROY E. , DE MENEZES TOBIAS J.B. 
Published: August 2006

ABSTRACTResponse surface analysis was applied to investigate modifications in viscosity of foliole purée treated with commercial enzyme preparations high in cellulase and endopolygalacturonase (pectinase) with changes in enzyme concentration (0.3–1.2%), incubation time (3.3–6.7 hr) and temperature (40–50°C). Foliole purée was obtained by trituration of hard pieces of hearts of palm (Euterpe edulis) and incubated in a rotating agitator. After treatment with 0.81% cellulase for ∼5 hr at 50°C, a fourfold reduction in viscosity was found relative to a control sample. The minimum viscosity for this treatment was within the experimental range investigated. Optimized experimental conditions for treatment with pectinase however were outside the experimental range. The application of the cellulase preparation to the purée resulted in a 10% increase in yield of edible palm.
Strength of Protein Gels Prepared with Microbial Transglutaminase as Related to Reaction Conditions
Authors: SAKAMOTO HIROKO , KUMAZAWA YOSHIYUKI , MOTOKI MASAO 
Published: August 2006

ABSTRACTInfluence of gelling reaction conditions on the strength of several protein gels prepared with microbial transglutaminase (TGase) was investigated. A method was developed to gel proteins and measure gel breaking strength in a micro well plate. Enzyme concentration range for maximum gel breaking strength varied from 10 to 40 units/g protein. Maxima gel breaking strengths were achieved at 50°C for SPI, caseinate and gelatin and 65°C for egg yolk and egg white proteins. Optimum pH resulting in strong gels was pH 9 for SPI, caseinate, and egg yolk, and pH 6 for gelatin and egg white. Adjusting pH was promoted in egg white the formation of ɛ‐(γ‐glutamyl)lysine crosslinks and increased its gel breaking strength.
Gelation Enhancement of Soy Protein Isolate using the Maillard Reaction and High Temperatures
Authors: CABODEVILA OSCAR , HILL SANDRA E. , ARMSTRONG HELEN J. , DE SOUSA ISOBEL , MITCHELL JOHN R. 
Published: August 2006

ABSTRACTSoy protein isolate gels prepared by autoclaving solutions in the presence of xylose of glucono‐δ‐lactone (GDL), were compared. In both cases, the pH decreased from neutral to pH 5.5 during gel formation. In the xylose systems, this pH decrease was a consequence of the Maillard reaction. The Maillard gels showed less syneresis, had a higher breaking force and were more elastic, as determined by stress relaxation, then the GDL gels. The differences were attributed to formation of additional covalent crosslinks due to the Maillard reaction, as evidenced by greatly reduced solubility in sodium dodecyl sulfate +β‐mercaptoethanol.
Food Protein Nutrient Improvement by Protease at Reduced Water Activity
Authors: LOZANO PEDRO , COMBES DIDIER , IBORRA JOSÉ LUIS 
Published: August 2006

ABSTRACTProtein resynthesis catalyzed by α‐chymotrypsin was studied to modify the nutritive quality and physical properties of albumin. The increase in substrate concentration produced an increase in enzyme synthetic action. At low substrate concentration, several water activity depressing additives (salts or polyols) in the reaction media enhanced plastein synthesis. Polyols enhanced the synthetic reaction proportionally to an increase in their molecular size. The positive effect of alkali halides was related to an increase in cation size and decrease in anion size. All plastein products showed a clear increase in nutritional value with respect to the substrate.
Two Lipoxygenases from Germinated Barley‐Heat and Kilning Stability
Authors: HUGUES MIREILLE , BOIVIN PATRICK , GAUILLARD FRÉDÉRIC , NICOLAS JACQUES , THIRY JEAN‐MARC , RICHARD‐FORGET FLORENCE 
Published: August 2006

ABSTRACTUsing ammonium sulfate precipitation followed by hydrophobic and ion exchange chromatography, two lipoxygenase isoenzymes, LOX 1 and LOX 2, were 18.3‐ and 44.5‐fold purified from germinated barley, with 18 and 24% recovery of activity respectively. LOX 1 and LOX 2 were characterized by isoelectric points 4.9 and 6.4, and molecular weights of 90 kd and 110 kd, respectively. Apparent Km values for linoleic acid were 0.06 mM for LOX 1 and 0.18 mM for LOX 2. LOX 1 converted linoleic acid to 9 and 13 hydroperoxides at about 4:1, whereas the 13 hydroperoxide was the major product formed by LOX 2 (ratio 3:7). For both isoforms, thermal inactivation data indicated first order kinetics with activation energies influenced by ionic strength and pH. Isoenzymes composition was analyzed for three kilning schemes: the 1:3 ratio between LOX 1 and LOX 2 observed in germinated barley increased during the course of kilning.
Caffeic Acid Activity Against Clostridium botulinum Spores
Authors: BOWLES BOBBY L. , MILLER ARTHUR J. 
Published: August 2006

ABSTRACTCaffeic acid (CA) is widely distributed among higher fruits and vegetables. While CA has antimicrobial activity, little information exists on its utility as a food additive. As such, CA was tested for activity against Clostridium botulinum spores. At 0.78 and 3.25 mM, CA inhibited germination for 6 and 24 hr, respectively, with >100 mM required to render spores nonviable. CA concentrations a 50mM reduced 80°C spore thermal resistance. Sporostatic activity was retained when tested in commercial meat broths, and 5.0 mM CA delayed toxigenesis. Caffeic acid has potential as a food additive to inhibit growth of C. botulinum, and reduce thermal processing requirements of heat sensitive foods.
Calcium Fortified, Reduced Fat Beef Emulsion Product
Authors: BOYLE E.A.E. , ADDIS P.B. , EPLEY R.J. 
Published: August 2006

ABSTRACTCharacteristics were investigated on a 15%/25%, fat/added water beef frankfurter supplemented with calcium (calcium carbonate or calcium‐citrate‐malate complex, CCM) to meet 25, 50, 75 or 100% of adult U.S. RDA in one 45g frankfurter. Controls contained 15%/25% or 30%/10% fat/added water. Compared to controls, calcium addition did not reduce yield although batters containing CCM had lower viscosity (P<0.05). During storage, pH of calcium added frankfurters increased about 0.35 units. Frankfurters formulated with 100% levels for calcium were least acceptable to sensory panelists. Frankfurters were softer and had less springiness and chewiness (P<0.05) when supplemented with 100% levels for calcium.
Antioxidative Fat Replacer and High‐Monounsaturated Oil Used for Pork Fat in Precooked Sausage
Authors: ZIPRIN Y.A. , RHEE K.S. , BRAVO‐GUTIERREZ L.M. , OSBURN W.N. 
Published: August 2006

ABSTRACTOne high‐fat and four low‐fat pork sausage formulations were made: P30 with 30% pork fat (P); P11‐W with 11% P and 10% added water (W); P11‐WC with 11% P, 9.5% W and 0.5% carrageenan (C); Pso11‐WC with 6% P plus 5% high‐oleic sunflower oil (So), 9.5% W and 0.5% C; and Pso11‐WGcf with 6% P plus 5% So, 7.0% W and 3% defatted glandless cottonseed flour (Gcf). Sausage patty cooking yield was highest for P11‐WC and Pso11‐WGcf. TBA values for refrigerated precooked patties were lowest for Pso11‐WGcf, whereas carrageenan had a prooxidant effect in low‐fat patties made with all‐pork fat. The oil had no adverse effects on lipid oxidation and sensory properties of low‐fat patties with C. The monounsaturated to saturated fatty acid ratio increased by 53–71% in the So‐containing low‐fat patties when compared to P11‐W and P11‐WC patties.
Low‐Fat, High‐Moisture Frankfurters: Effects of Temperature and Water during Extended Mixing
Authors: SYLVIA S.F. , CLAUS J.R. , MARRIOTT N.G. , EIGEL W.N. 
Published: August 2006

ABSTRACTFrankfurters containing 15% fat and 25% added water were produced using conventional practice or minced meat batters were mixed for 30 min (extended mixing, EM) at 2 or 16°C with all or 30% of the formulation water. EM had minimal effects on yield, purge, and texture. Products were darker and less yellow than non‐EM frankfurters. The lower mixing temperature resulted in firmer (P < 0.05) frankfurters. However, mixing temperature did not affect other properties. Time of water addition affected most properties. Frankfurters from treatments mixed with 100% of formulation water were firmer, darker, redder, less yellow, and required more extension to fracture.
Styrene and Ethylbenzene Migration from Polystyrene into Dairy Products by Dynamic Purge‐and‐Trap Gas Chromatography
Authors: EHRET‐HENRY J. , DUCRUET V. , LUCIANI A. , FEIGENBAUM A. 
Published: August 2006

ABSTRACTEthylbenzene and styrene were determined by an automated dynamic headspace system with a purge‐and‐trap injector. Hydrocarbons were purged with He into a cold trap and separated by GC. The procedure. was applied to dairy products without sample preparation. Preliminary He treatment, temperature of condenser, and of the analytical cell were important. Results of styrene migration from the package into dairy products, including yogurts, cream and chocolate desserts, were well below 5μg/kg.
Amylose‐to‐Amylopectin Ratio in Pastas Affects Postprandial Glucose and Insulin Responses and Satiety in Males
Authors: HOSPERS JEANNETTE J. , VAN AMELSVOORT JOHAN M. M , WESTSTRATE JAN A. 
Published: August 2006

ABSTRACTPostprandial effects of changing the amylose‐to‐amylopectin ratio (Am: Ap) in the starch fraction of pastas were studied. Sixteen male volunteers were served pasta‐based meals containing 19% of energy as protein, 23% fat, 6% sugars, 53% polysaccharides. Four types of pastas were used: pasta ‘N’ from durum wheat flour, and pastas in which 20% flour was replaced by normal corn starch (‘N+’), or by corn starch containing 70% (‘H’) or >75% amylose (‘HH’). Significantly lower postprandial levels of glucose and insulin in the blood and ratings of satiety were found for pastas H and HH. Replacing flour in pasta N by normal corn starch (N+) resulted in a significantly lower late‐phase insulin response. No effect was found of Am:Ap on breath hydrogen.
Carrot Pulp Chemical Composition, Color, and Water‐holding Capacity as Affected by Blanching
Authors: BAO B. , CHANG K.C. 
Published: August 2006

ABSTRACTOur objectives were to investigate the effect of blanching on nutrients, color, α‐ and β‐carotenes, dietary fiber, and water‐holding capacity of carrot pulp after juice was extracted. Carrot pulp contained 4‐5% protein, 8‐9% reducing sugars, and 5‐6% minerals. Compared to the color of fresh carrot juice, pulp from blanched carrots retained redness color values better than that from unblanched carrots. Pulp contained from unblanched: 17% and from blanched: 31‐35% of the total α‐ and β carotenes in the fresh carrots. Glucose and galacturonic acid were predominant sugars of the nonstarchy polysaccharides (NSP) in carrots. Pulp contained 37‐48% total dietary fiber and had a high water‐holding capacity (WHC), ranging from 9.42 to 10.52g water/g organic matter. Considering carotenes, WHC, and fiber content, carrot pulp products are a good source of dietary fiber.
Texture and Histological Structure of Carrots Frozen at a Programmed Rate and thawed in an Electrostatic Field
Authors: FUCHIGAMI MICHIKO , HYAKUMOTO NORIKO , MIYAZAKI KOICHI , NOMURA TAKAKO , SASAKI JUNZO 
Published: August 2006

ABSTRACTTo investigate the most suitable rate of freezing and method for thawing, raw and blanched carrots were frozen with LN2 (freezing rate: –5°or ‐2°C/min, final temp: ‐30°C) using a program freezer (PF), or were frozen using conventional freezers (F: ‐80°C, ‐30°and ‐20°C). Then, they were thawed in five different ways: electrostatic thawing (ET, ‐3°C, 17 hr); ‐3°C, 17 hr; 5°C, 17 hr; 20°C, 30 min; 100°C, 3 min. Firmness of thawed carrots and amount of undamaged tissues by LM and TEM observations were greatest to least: PF ‐5°C/min < PF‐2°C/ min <‐80°C CF<‐30°CF<‐20°CF, and ET ≧‐3°< 5°< 20°< 100°C, respectively. Results suggest the optimum rate of freezing was ‐5°C/ min. The frozen disks were defrosted comparatively fast even at ‐3°by ET. Drip, cell damage and softening of disks were prevented by ET.
Physical and Sensory Properties of Sweetpotato Puree Texturized with Cellulose Derivatives
Authors: TRUONG V.D. , WALTER W.M. 
Published: August 2006

ABSTRACTWe evaluated the physical and sensory characteristics of restructured sweetpotato puree texturized with methylcellulose (MC) or methylhy‐droxypropylcellulose (MHPC). Samples were studied by instrumental texture profile (TPA), dynamic rheometric and sensory analyses, and scanning electron microscopy. Gelation of the gum‐puree mixtures gave maximal values of the storage modulus (G') at 60‐70°C. The TPA curves measured at 60°C for the 0.50%MC or MHPC sample were similar to those of baked sweet potatoes (control). A texture profile panel rated the 60°C samples of the 0.25‐0.50%MC or MHPC product as nearly equal to baked roots for several texture notes. An untrained acceptability panel scored the 0.25%MC and MHPC samples significantly higher in flavor and overall acceptability than baked roots.