bluuebunny/crossref_metadata_2025_split huggingface dataset:
Neutral Lipids Traced Through the Beverage Alcohol Production Process
Authors: O'PALKA JACQUELYNN , EIDET IRENE , JACKSON LARRY L. 
Published: August 2006

ABSTRACTChanges in lipids were traced from the malt through the beverage alcohol (bourbon) production process to the dried distiller's grain with solubles (DDGS). Changes in lipid composition previously observed during the fuel alcohol production process also occurred during beverage alcohol production but to a lesser extent. The levels of triacyl‐glycerols fell while free fatty acid levels rose chiefly at the stage of mashing and distillation. Little or no free fatty acid degradation occurred during drying. Minor quantities of fatty acid ethyl esters (4–5%) were formed during fermentation.
Variability of Selected Components in Mechanically Separated Beef
Authors: YOUNG LOUIS L. , SEARCY G. K. , BLANKENSHIP L. C. , SALINKSY J. , HAMM DOUGLAS , WILSON R. , WILLIS B. W. 
Published: August 2006

ABSTRACTSamples of ground beef muscle tissue (B) and mechanically separated beef (MSB) were analyzed for proximate components (moisture, protein, fat and ash), cholesterol, purine bases and nucleic acids. The MSB samples consistently contained 30 percent or less fat and I4 percent or more protein but they exhibited wide variations in the content of other components. These variations were largely related to plant‐to‐plant differences (input materials and equipment, in most cases). Variances attributable to sampling were less than 20% of the total. The analysis indicated that it might be possible to control these variances in nonproximate components by careful selection of input materials.
Effects of Tumbling at Various Speeds on Some Characteristics of Restructured Cured Beef
Authors: GHAVIMI BAHMAN , ALTHEN T.G. , ROGERS R.W. 
Published: August 2006

ABSTRACTThe effects of different tumbling speeds (5, 10, 15, and 20 rpm) during 12 hr intermittent tumbling (10 min/hr) on the characteristics of a restructured cured beef product were studied. There were no differences (P>0.05) among the various treatment means for yield, Hunter color scores, voids between chunks of meat, handling‐ability or Allo‐Kramer shear values. Meat tumbled at 15 and 20 rpm had higher (P<0.05) Instron values than the meat tumbled at 5 or 10 ‘rpm. However, 20 rpm produced more (P<0.05) extracted protein on the meat surface than 5 rpm. In summary, 5, 10, and 15 rpm produced satisfactory products, although 15 rpm had greater binding ability.
Rheological and Water‐Holding Properties of Gelled Meat Batters Containing Iota Carrageenan, Kappa Carrageenan or Xanthan gum
Authors: FOEGEDING E. A. , RAMSEY S. R. 
Published: August 2006

ABSTRACTMeat batters containing either 0.5% or 1% iota carrageenan (IC, kappa carrageenan (KC) or xanthan gum (XG) were investigated. Rigidity changes during heating and Instron texture profile analysis indicated textural properties of batters. All treatments exhibited a decrease in water‐holding ability (WHA) from 55–70°C. Addition of IC increased WHA, rigidity at 70°C, force‐to‐fracture and true shear strain. KC increased rigidity at 70°C and was most effective at increasing hardness. XC decreased all textural parameters measured. Gums were specific in affecting textural and WHA properties.
Effect of Modified Atmosphere Blending on the Oxidative Stability and Color of Frozen Mechanically Separated Poultry Meat
Authors: McNEILL JOHN , KAKUDA YUKIO , FINDLAY CHRIS 
Published: August 2006

ABSTRACTThe effect of blending mechanically separated poultry meat under several modified atmospheres was investigated. Treatments included vacuum, nitrogen, nitrogen containing carbon monoxide (I%, 5% and 10%) and an unblended control. The blended and control meats were sealed in gas impermeable plastic pouches and stored at −10°C for 7 months. Oxidative stability was evaluated at monthly intervals by monitoring the appearance of malonaldehyde using HPLC. Surface color determined with a HunterLab color difference meter was also used as a critereon of frozen storage quality. The modified atmosphere treated meats were found to be more stable than the control (P < 0.05). Meats blended with atmospheres containing CO were redder (P < 0.01) than the control, vacuum or nitrogen blended samples.
Application of 2‐Thiobarbituric Acid Reaction to Exudates of Frozen and Refrigerated Meats
Authors: TOMÅS MABEL C. , FUNES JORGE 
Published: August 2006

ABSTRACTLipid oxidation in frozen and refrigerated meats was followed by application of the TBA test to their deproteinized exudates obtained by meat centrifugation and TCA addition. Use of meat‐exudate avoided drastic treatments which could alter 2‐thiobarbituric acid reactive substance (TBARS) content. Differences in the absorption spectra of the extracts assayed by Tarladgis and modified Matsushita reactions are described. Recovery factors of malonaldehyde (MAL)‐injected meats were lower than those in which an intimate contact was not allowed. The modified Matsushita reaction gives better results than the Tarladgis reaction in determine TBA numbers in meat exudates.
Characterization of Quality Deterioration in Yellowfin Tuna
Authors: GILL T.A. , THOMPSON J.W. , GOULD S. , SHERWOOD D. 
Published: August 2006

ABSTRACTThe spoilage pattern of thawed yellowfin tuna carcasses was examined. After five days storage at 10° and 18°C, bacterial counts were low (< 103) although visible softening of the flesh was apparent. Direct measurement of ethanol as an indicator of pre‐process spoilage also failed to reflect differences among carcasses which were aged for up to five days. Analysis of nucleotides by high performance liquid chro‐matography suggested that the ratio of inosine monophosphate (IMP) to other nucleotides may be a valuable indication of spoilage time where the IMP ratio decreased linearly with time after thawing. Average recoveries of adenosine monophosphate, inosine monophosphate, inosine and hypoxanthine were 50%, 75%, 64% and 92%, respectively, from spiked tuna which had been cooked at 122°C for 67 min.
Freeze‐Texturized Maine Shrimp Protein Extract
Authors: YANG TOM C.S. 
Published: August 2006

ABSTRACTCoagulated protein obtained from alkali extraction and acid precipitation from an abundant and inexpensive Maine Shrimp (Pandalus borealis) was packed in disc and cylindrical containers and freeze textured. A more pronounced fibrous formation was found at lower freezing rates, and the samples were harder. While disc samples exhibited randomized fibrous alignment, cylindrical samples had a continuous fiber development along their longitudinal axis which, at lower freezing rates, was similar to red meat muscle alignment; in case of higher freezing rate, the fiber simulated that of the poultry meat. Choosing a freezing rate would rely on the natural counterparts to be simulated. Morphological examination had depicted significant differences which contributed to the variations in texture, moisture, and color.
Enzymatic Lipid Peroxidation in the Gonadal and Hepatopancreatic Microsomal Fraction of Cultivated Mussels (Mytilus edulis L.)
Authors: MUSGRAVE MELINDA A. , GOULD STEPHEN P. , ABLETT RICHARD F. 
Published: August 2006

ABSTRACTAn active lipid peroxidizing enzyme system was investigated in microsomal fractions isolated from the gonad and hepatopancreatic tissue of live cultivated mussels. Enzyme‐mediated lipid peroxidation was detected in gonad microsomes and was shown to be dependent upon the presence of NADH, ADP, and Fe3+ ions. A marked increase in the peroxidizing capacity of gonadal microsomes was observed following lipid emulsion loading. Fresh microsomes prepared from hepatopancreatic tissue showed no detectable levels of lipid peroxidizing activity. However, freeze‐thaw treatment of microsomes from both gonadal and hepatopancreatic tissues resulted in an initiation of activity in the hepatopancreatic tissue and increased the existing activity of the gonad microsomes.
Effects of Commercial Food Grade Enzymes on Proteolysis and Textural Changes in Granular Cheddar Cheese
Authors: LIN J.C.C. , JEON I.J. , ROBERTS H.A. , MILLIKEN G.A. 
Published: August 2006

ABSTRACTEffects of some commercial food grade enzymes on the proteolysis and textural changes in granular cheese were studied. A neutral protease and lipase/protease combination‐treated cheese samples showed significantly higher proteolysis than control samples at two ripening temperatures. However, lipase treatment alone had little effect on proteolysis. Cheese with a culture/enzyme mixture showed faster production of total free amino acids, with gross proteolysis similar to that of controls. Various non‐linear correlations were observed between total amino acid production and gross proteolysis. Statistical analysis indicated that gross proteolysis measurements may directly reflect texture development as well as levels of proteolysis, whereas the total free amino acids relates less to the texture development. Multiple regression equations were developed for the relationship.
Prediction of Vitamin C Retention of Potato Strips Blanched in Water
Authors: LUNA JULIO A. , GARROTE RAUL L. 
Published: August 2006

ABSTRACTA model based on the mathematics of diffusion was developed to predict the retention of vitamin C of potato strips blanched in water. The vitamin C loss mechanism is by diffusion in unsteady state, considering the losses caused by enzymatic action or thermal degradation to be negligible. The apparent diffusion coefficient of vitamin C in potato is supposed to be constant with the concentration, and variable with the temperature according to equation Da= Da0 exp (− Ea/Ra T), in which Da0 and Ea are experimental values different in the 25–65°C and 65–100°C temperature ranges. The model determines adimensional average temperatures and vitamin C average concentration as a function of blanching time, at 66, 77 and 88°C, in straight cut potato strips of 9.5 × 9.5 × 96, 11 × 11 × 96 and 13 × 13 × 96 mm, with heat transfer coefficients ∞, 1000 and 300 W/m20C, respectively. The model was verified using published data.
Quality Changes of Vine‐Ripened Tomatoes within the Postharvest Handling System
Authors: SHEWFELT R. L. , PRUSSIA S. E. , RESURRECCION A. V. A. , HURST W. C. , CAMPBELL D. T. 
Published: August 2006

ABSTRACTQuality characteristics of fresh‐market tomatoes were monitored throughout the postharvest handling system to determine the nature and extent of color and firmness changes at component handling steps. Greatest changes in hue and chroma were observed during simulated warehouse ripening and storate (12.5°C). Greatest changes in color value (lightness) and firmness were noted during simulated retail ripening and storage (21°C). Tomatoes harvested at carlier stages of maturity tended to maintain firmness longer and remained lighter as the hue changed from pink to red than those harvested at later stages. Shipping of tomatoes at the ‘pink’ stage or beyond requires modification of handling techniques to slow ripening starting at the packing house.
Anthocyanins in Fruits of Vaccinium Uhginosum L. (Bog Whortleberry)
Authors: ANDERSEN ØYVIND M. 
Published: August 2006

ABSTRACTAnthocyanin pigments were isolated from fruits of Vaccinium vliginonosum L. (bog whortleberry) by a combination of droplet countercurrent chromatography and semi‐preparative high‐performance liquid chromatography. Fifteen pigments were identified by chromatographic, spectral and chemical properties. The major pigment, malvidin‐3‐glucoside, accounted for 35.9% of the total pigment content. The relative proportions of the remaining anthocyanins were determined.
Effect of Blanch Temperature on Kinetics of Thermal Softening of Carrots and Green Beans
Authors: BOURNE MALCOLM C. 
Published: August 2006

ABSTRACTCut green beans and diced carrots were blanched at 100°C and 74°C then canned and processed for 5 min to 300 min at 100°C. In every case the rate of thermal softening was consistent with the two substrate first‐order kinetic theory of thermal softening of vegetable tissue. The low temperature blanch caused some changes in the apparent firstorder rate constants for both substrates, but the major difference was a much higher intercept of the extrapolated substrate SS line on the firmness axis. We define SS at zero process time as the “thermal firmness value” because it is a good indicator of what the firmness of the vegetable will be after canning.
A Kinetic Interpretation of Textural Changes in Black Beans During Prolonged Storage
Authors: AGUILERA J. M. , BALLIVIAN A. 
Published: August 2006

ABSTRACTControl and roasted (80°C), dry black beans (Phaseolus vulgaris) were stored for 9 months at 8, 10, 12, and/or 14% moisture content and 8.5°, 25°, and 40°C. Similarly, beans heated in a solid‐to‐solid roaster to 51°, 61°, 72.3°, 80°, 85.5°, 89.5°, lO1°, and 111°C were maintained at 8% moisture and 25°C. Final hardness increased with moisture content and temperature. Hardening at 8.5° and 25°C proceeded initially almost linearly reaching a constant value after 4 to 6 months while at 40°C it was sigma‐shaped. A pseudo‐zero order kinetic model fitted for initial rates had an activation energy of 6–11.8 kcal/mol. The hardening rate at 25°C paralleled the shape of the sorption isotherm.
Characteristics of a Chocolate Beverage from Germinated Chickpeas
Authors: DE TONELLA MARIA LUZ‐FERNANDEZ , BERRY JAMES W. 
Published: August 2006

ABSTRACTA chocolate flavored beverage was developed using germinated chickpeas (Cicer arietinum). The formulation included the legume at a level of 10% along with sugar, cocoa, salt, vegetable oil and water as main ingredients. Beverage prepared from germinated chickpeas showed reduced viscosity and improved consistency when compared with a control formulated from ungerminated chickpeas. A reduction of 15% in starch occurred during germination and probably accounted for most of the observed decrease in viscosity. The acceptability of the beverage was established by sensory evaluation. A paired preference test indicated no significant difference between germinated chickpea beverage and a commercial chocolate milk.
Interaction Between Polyethylene Laminated Cartons and Aseptically Packed Citrus Juices
Authors: MANNHEIM C.H. , MILTZ J. , LETZTER A. 
Published: August 2006

ABSTRACTThe quality of citrus juices aseptically packed into laminated cartons and glass jars was evaluated at three temperatures. Model solutions were used to elucidate effect of contact surface on components in the product. The extent of browning and loss of ascorbic acid was found to be greater in cartons than in glass. The d‐limonene content of the juices in cartons was reduced by about 25% within 14 days of storage due to absorption by the polyethylene. Sensory evaluation showed a significant difference after 10 – 12 wk between juices packed in glass and cartons stored at ambient temperatures.
Photodegradation of Carotenoids in a Vegetable Juice System
Authors: PESEK C. A. , WARTHESEN J. J. 
Published: August 2006

ABSTRACTThe kinetics of carotenoid photodegradation in a vegetable juice system were studied by exposing samples in glass vials to 230 ft‐c of light at 4°C. Carotenoids were analyzed using HPLC at selected times during an 8‐day period. Color changes were monitored using a Gardner colorimeter. Degradation reactions fit a first‐order kinetic model. Lycopene degradation was about one‐fifth that of α‐carotene and β‐carotene with rate constants of 0.061. 0.273 and 0.309 day−1. respectively. Colorimeter results showed a significant decrease in “yellowness” that correlated with the loss of α‐ and β‐carotene (r2= 0.97).
Statistical Calibration of instruments Using Water Activity Determination As An Example
Authors: SAGUY ISRAEL , DREW BRUCE 
Published: August 2006

ABSTRACTAn example is given of a method for establishing the confidence limits for the calibration of an electronic instrument utilized in measuring water activity. The method consists of the inverse use of a regression line with associated Working‐Hotelling‐Scheffe bounds for the true line and the construction of limits suitable for repeated use of the derived calibration. Interval estimates are given for the Kaymont‐Rotronics Hydroskop DT, calibrated with vapor pressure manometer measurements of equilibrated salt solutions as standards. The statistical approach has general applicability and should be applied routinely for all calibration problems.
DSC Study of the Thermophysical Properties of Aqueous Liquid and Semi‐Liquid Foodstuffs at Freezing Temperatures
Authors: LOVRIĆ TOMISLAV , PILIŽOTA VLASTA , JANEKOVIĆ AUGUST 
Published: August 2006

ABSTRACTDifferential scanning calorimetry (DSC) was used to study the thermophysical properties and phenomena occurring in aqueous liquid and semi‐liquid foodstuffs at freezing temperatures. Investigations were carried out with fruit juice concentrates, sauces, soups and spinach purée. The phase transitions such as glass transition, irruptive recrys‐talization (devitrification), ante‐melting transition and melting are faithfully reflected by DSC curves. Besides depending on the temperature, these phenomena depend primarily on the mass fraction of water, and the fraction of other components in the dispersion system. The temperatures of phase transitions (solidification and melting), the latent heat of fusion (ΔH) and specific heat also depend on the same factors.
Corrosion Characteristics of Soldered Sideseam Tinplate and Welded Sideseam ECCS Plate Cans Using Organic Acid Model Systems
Authors: HARDY K.M. , DAVIS D.R. 
Published: August 2006

ABSTRACTA model system of six organic acids and water was prepared using two pH ranges and two nitrate levels and packed in soldered sideseam tinplate and welded sideseam enameled cans. Can vacuum, Fe and Pb content were determined after 8‐months storage at room temperature and at 38°C. The ECCS plate cans had lower can vacuums and lower solution Fe content than the tinplate cans. Polygalacturonic acid (PGA) was an aggressive corrosive agent in both can types. Water, PGA and malic acid solutions contained the highest concentrations of Pb.
Comparative Study of a DNA Hybridization Method and the Conventional Culture Procedure for Detection of Salmonella in Foods
Authors: FLOWERS R. S. , MOZOLA M. A. , CURIALE M. S. , GABIS D. A. , SILLIKER J. H. 
Published: August 2006

ABSTRACTA commercial DNA hybridization assay (DNAH) for rapid detection of Salmonella in foods was compared to the conventional culture procedure. The DNAH method employed preenrichment, selective, and post‐enrichment steps (44°hr) prior to performing the assay (4hr). Confirmation of positive DNAH assays was accomplished using standard culture methods for isolation of Salmonella. More than 1,600 samples were tested, representing 23 food types and including naturally contaminated, artificially inoculated, and uninoculated foods. Based on the data generated, the DNAH method was as productive as the standard culture method for detection of Salmonella in all foods and was significantly better than the culture method for certain foods.
Isolation of Sn‐α‐Monolinolein from Soybean Oil and Its Effect on Oil Oxidative Stability
Authors: MISTRY BEHROZE S. , MIN DAVID B. 
Published: August 2006

ABSTRACTSN‐α‐monolinolein was isolated from refined. bleached and deodorized soybean oil by silicic acid column chromatography and low temperature fractional crystallization. The concentration of this compound in soybean oil was 0.01%. The compound was identified by a combination of infrared. mass and NMR spcctrometry. The effect of SN‐α‐monolinolein on the oxidative stability of soybean oil was determined by measuring peroxide values and volatile compounds formation by gas chromatography. It had prooxidant activity in soybean oil.
Terpene Reduction in Cold‐Pressed Orange Oil by Frontal Analysis‐Displacement Adsorption Chromatography
Authors: FERRER O. J. , MATTHEWS R. F. 
Published: August 2006

ABSTRACTFive adsorbents were studied for their ability to remove terpenes from cold‐pressed Valencia orange oil by frontal‐analysis displacement adsorption chromatography. Only the potable solvent 95% aqueous ethanol was used in the process; columns were dry‐packed to eliminate the use of hexane. The most successful studies were carried out using silica gel and Florisil. Adsorptive capacities of 4.4 and 2.0g oil/g adsorbent were achieved for silica gel and Florisil, respectively. Compositions of the oil fractions were determined by gas chromatography and peaks identified by mass spectrometry. Silica gel provided products with the lowest terpene level and the highest oxygenated compound content. The terpene content of the product considered best was reduced to one fifth and one seventh of the original level for Florisil and silica gel, respectively, and had higher oxygenated compound levels than either 10‐fold or 25‐fold orange oil concentrates.
Mobility of Water in Sucrose Solutions Determined by Deuterium and Oxygen‐l7 Nuclear Magnetic Resonance Measurements
Authors: RICHARDSON SHELLY J. , BAIANU ION C. , STEINBERG MARVIN P. 
Published: August 2006

ABSTRACTThe molecular mobility of water associated with sucrose was determined by deuterium (2H) and oxygen‐17 (17O) high‐field Nuclear Magnetic Resonance (NMR) spectroscopy. Systems of sucrose and water or deuterium‐oxide over the solids concentration range of 5 to 80% were studied. Supersaturation to 70% sucrose in deuterium oxide was included. The relation between 17O and 2H NMR measurements and sucrose concentration indicated three regions of successively decreasing water mobility upon increasing solute concentration. Solutesolvent and solute‐solute interactions via hydrogen bonding are suggested as the mechanism to explain the observed decrease in water mobility. The water showed rapid rotational mobility according to NMR correlation times. which ranged between 9.5 and 100 psec depending on the hydration values used.
Hydrolytic Stability at Intermediate pHs of the Common Purine Nucleotides in Food, Inosine‐5′‐monophosphate, Guanosine‐5′‐monophosphate and Adenosine‐5′‐monophosphate
Authors: SHAOUL ORLY , SPORNS PETER 
Published: August 2006

ABSTRACTWhen the purine nucleotides, inosine‐5′‐monophosphate (IMP), guanosine‐5′‐monophosphate (GMP) and adenosine‐5′‐monophosphate (AMP) were subjected to canning temperatures (121°C) at pHs between 3 and 8, extensive phosphate bond hydrolysis to the corresponding nucleoside occurred. The half life for hydrolysis at pH 5 was 63, 41, and 51 min for IMP, GMP, and AMP, respectively. Rates of hydrolysis were even greater at pH 3 because both hydrolysis of the phosphate bond and the glycosidic bond occurred simultaneously. An Arrhenius plot of data collected at different temperatures illustrated that the nucleotides were very stable at room temperature. Half lives for IMP, GMP, and AMP were estimated to be 36, 19, and 40 yr, respectively, at 23°C and a pH of 5.
Selenium in Foods Produced and Consumed in Greece
Authors: BRATAKOS MICHAEL S. , ZAFIROPOULOS THEODORE F. , SISKOS PANAYIOTIS A. , IOANNOU PANAYIOTIS V. 
Published: August 2006

ABSTRACTThe total selenium within a wide variety (315 food items) of Greek foods was determined fluorimetrically. Rich selenium sources were the proteinaceous foods such as fish, meat, bread, and spaghetti. Butter, oils, vegetables, and fruits were poor sources. The selenium content of Greek foods was lower than that of many other countries and resembled more closely that of British foods. From available food consumption data and values in this study, it was estimated that the daily selenium intake of Greeks was 110 μg.