bluuebunny/crossref_metadata_2025_split huggingface dataset:
Objective Measurements of the Process of Curd Formation during Rennet Treatment of Milks by the Hot Wire Method
Authors: HORI TOMOSHIGE 
Published: August 2006

ABSTRACTA new thermal method for nondestructive, continuous and objective measurements of the progress of curd development was proposed to obtain much more uniform industrial cheese production. The temperature measurements of the electrically heated (direct electric current, 0.7A) platinum wire (0.1 mmø× 106 mm) immersed axially in the renneted whole milk (volume, 660L) adequately monitored the whole process of milk curd coagulation in the actual cheesemaking. In addition, the temperature of the hot wire referred to the initial temperature resulted in the kinematic viscosity of the coagulating milks.
Effects of Low Temperature and Increased Oxygen Concentration on Color of Intact Pre‐rigor Muscle
Authors: Cornforth D. P. , Egbert W. R. , Sisson D. V. 
Published: August 2006

ABSTRACTThe effects of low temperature and increased oxygen concentration on color of intact pre‐rigor muscle were determined by use of the Hunter color difference meter. Normally dark,intact,pre‐rigor muscle turned bright red when held at low temperature and high oxygen concentration.The effect was reversible in that the muscle again turned dark when returned to air at room temperature. The bright red color observed in pre‐rigor muscle at low temperature and in oxygen was due to lower mitochondrial oxygen consumption at low temperature, which allowed myoglobin to become oxygenated at high oxygen concentration.
A Scanning Electron Microscopic Study of Heat‐Induced Alterations in Bovine Connective Tissue
Authors: Wu F. Y. , Dutson T. R. , Smith S. B. 
Published: August 2006

ABSTRACTBovine sternomandibularis muscles were excised immediately following animal exsanguination for the study of collagen fibers and connective tissue network. Samples were cooked at 60°C or 80°C for 1 hr and were observed using the scanning electron microscope. An ordered array of collagen fibers was seen in the uncooked sample. The epimysium did not show large alterations after cooking; however, the perimysium and endomysium became granular at 60°C and gelatinized at 80°C. These differences may be related to the type of collagen or degree of crosslinking present in each location.
Effect of Storage Conditions of Dry Bean Seeds (Phaseolus vulgaris L.) on Texture Profile Parameters After Cooking
Authors: GARRUTI RUTH DOS SANTOS , BOURNE M. C. 
Published: August 2006

ABSTRACTRed kidney beans were stored at constant moisture and high and low temperature for 6 months. Instrumentally measured parameters of hardness, fracturabihty, gumminess, chewiness, springiness and cohesiveness were higher in samples stored at elevated temperatures than the control (2°C). The sensory panel found the stored beans had higher hardness, fracturability, lumpiness, chewiness, and skin toughness and less starchiness, gumminess, pastiness and moisture absorption than the control. Puncture forces followed approximately a normal distribution curve, and there was always some overlap between stored and control beans even when the stored beans had a much higher mean puncture force than the control. All textural parameters of cooked bean cotyledons changed substantially during storage of the seeds at elevated temperatures and high relative humidity.
Effect of Partial Phytate Removal and Heat upon Iron Bioavailability from Soy Protein‐Based Diets
Authors: RODRIGUEZ C. J. , MORR C. V. , KUNKEL M. E. 
Published: August 2006

ABSTRACTThe effect of heat and partial phytate removal upon in vivo iron bioavailability from soy protein was studied by chick hemoglobin repletion. Iron repletion diets were formulated with unheated and heated soy protein isolates and phytate‐reduced soy protein isolates, with and without iron supplementation. Heating at 120°C for 20 min, 75% phytate reduction and 20 mg/kg iron supplementation improved iron bioavailability by 65‐77%, 6‐11% and 10‐17%, respectively. These beneficial effects were interpreted in terms of promoting protein and protein‐Fe‐phytate complex digestion and release of endogenous and added iron.
A Rapid Immunoturbidimetric Method for Whey Proteins in Nonfat Dry Milk and Buttermilk
Authors: GREINER STEVEN P. , KELLEN G. J. , CARPENTER DONALD E. 
Published: August 2006

ABSTRACTAn immunoturbidimetric assay, using antibodies to whole bovine whey, was developed for the rapid screening of whey proteins in nonfat dry milk and buttermilk. Milk samples are heat‐treated prior to analysis to denature the whey proteins for a more uniform response to antibodies. Of the whey proteins tested, the assay is most sensitive to bovine serum albumin and the least sensitive to β‐lactoglobulin. Precision of the method is about 4% coefficient of variation with a minimum detectable level of 3% whey protein concentrate added to nonfat dry milk. Results are compared with electrophoretic analysis of whey proteins and high performance size exclusion chromatography of the glycomacropeptide from rennet whey.
Model System of Natural Orange Juice Cloud: Effect of Calcium on Hesperidin‐Pectin Particles
Authors: BEN‐SHALOM N. , PINTO RIVKA , KANNER J. , BERMAN MONIKA 
Published: August 2006

ABSTRACTHesperidin forms with pectin a particle which could be isolated by gradient sucrose centrifugation. Using this technique we were able to separate soluble stabilized pectin which was bound to hesperidin and a soluble pectin which was hesperidin‐free. Pectin particles in which the degree of esterification (D.E.) was 25%, flocculated in the presence of 100 ppm calcium, while those with a D.E. of 30% required 200 ppm calcium. A D.E. of 36% was found to be the critical level at which precipitation by calcium ions occurred. A 23% D.E. of the flocculated cloud peel juice was found to fit well with a model system of a ratio of 1:4.4 of calcium and pectin with 25% D.E. and 100 ppm calcium.
Relation Between Oxygen‐17 NMR and Rheological Characteristics of Wheat Flour Suspensions
Authors: RICHARDSON S. J. , BAIANU I. C. , STEINBERG M. P. 
Published: August 2006

ABSTRACTWater binding has a significant influence on the rheological properties of wheat flour suspensions. Wheat flour‐water suspensions at concentrations from 60 ‐ 95% wet basis were subjected to rheological and NMR analyses in order to ascertain the relation between the two methods. The rheological data obtained by the Haake RV‐3 Rotoviscometer followed the Power Law, thus comparisons were based on consistency coefficient (a) and flow behavior (b) values. The NMR spectrometer measured oxygen‐17 relaxation rates (34 MHz in water and in deuterium oxide) as an indication of water mobility. The data showed a general inverse relationship between consistency coefficient and water mobility. However, the data indicated three distinct regions, each showing a linear relation with water mobility decreasing as apparent viscosity increased.
Rheological Characterization of Grain Legume Pastes and Effect of Hydration Time and Water Level on Apparent Viscosity
Authors: CHHINNAN M. S. , McWATTERS K. H. , RAO V. N. M. 
Published: August 2006

ABSTRACTAn extrusion capillary viscometer was employed to obtain shear stress‐shear rate data of two types of cowpea pastes, traditional and experimental. The power law model was found to describe adequately flow behavior of the pastes with consistency coefficients of 77.45 and 59.02, and flow behavior indices of 0.456 and 0.458 for experimental and traditional pastes, respectively. Effect of hydration time (0 ‐ 180 min) and water level (54 ‐ 62%) on the apparent viscosity of experimental paste was determined by extrusion capillary and Brookfield viscometers with correlation coefficient of 0.953. Water level had a significantly greater effect than hydration time on apparent viscosity of cowpea paste.
Effect of Carbon Dioxide Modified Atmosphere on the Compressibility of Stored Baked Goods
Authors: KNORR DIETRICH , TOMLINS RICHARD I. 
Published: August 2006

ABSTRACTWhole wheat flour breads, white breads and biscuits were stored in flexible packages flushed with either air, 100% nitrogen or 100% carbon dioxide. Compressibility tests were performed during a storage time of 13 ‐ 15 days for bread and 7 ‐ 15 days for biscuits. Significantly lower regression coefficients (P < 0.01) were found for white and whole wheat breads and biscuits stored in carbon dioxide modified atmosphere than for the air stored samples. No significant differences were found between regression coefficients of air and nitrogen stored bread samples. Mold growth was inhibited on breads and biscuits by carbon dioxide atmosphere during 13 ‐ 15 days of storage, but occured between the 5th and 7th day of storage on the air packaged samples.
Partial Characterization of a Collagenolytic Enzyme Fraction From the Hepatopancreas of the Freshwater Prawn, Macrobrachium rosenbergii
Authors: NIP W.K. , LAN C.Y. , MOY J.H. 
Published: August 2006

ABSTRACTTextural changes of freshwater prawn during ice‐chilled/refrigerated storage are believed in part to be due to an autolytic process. A collagenolytic enzyme fraction, isolated from the hepatopancreas of the freshwater prawn, was most active at 37°C and pH 6.5‐7.5 and was also active at 0°C. The addition of this enzyme fraction to prawn tissue increased the hydrolysis of prawn collagen at 0°C for 96 hr indicating that this enzyme fraction might be responsible for the textural change in prawn during ice‐chilled storage.
Thermal Transitions of Actomyosin and Surimi Prepared from Atlantic Croaker as Studied by Differential Scanning Calorimetry
Authors: WU M. C. , AKAHANE T. , LANIER T. C. , HAMANN O. D. 
Published: August 2006

ABSTRACTDifferential scanning calorimetry (DSC) was used to investigate thermal transitions of fish mince (surimi) and actomyosin from croaker. Three endothermic peaks were observed in DSC thermograms of surimi. After addition of salt, transition temperatures shifted to lower temperatures. Preheating samples containing 3% salt at various temperatures showed that 40°C heating caused the first peak to disappear, and preheating at temperatures higher than 50°C caused virtual disappearance of all transition peaks. Low temperature storage (4°C) of samples caused no significant change in thermograms of salted or unsalted surimi over a 5‐day storage period. Evidence suggests that changes of fish protein during low temperature “setting” are different from those occurring during high temperature “setting.”
Evaluation of the Hemagglutinating Activity of Low‐temperature Cooked Kidney Beans
Authors: COFFEY D. G. , UEBERSAX M. A. , HOSFIELD G. L. , BRUNNER J. R. 
Published: August 2006

ABSTRACTMethodology was developed that allowed sensitive measurement of phytohemagglutinin (PHA), the lectin of kidney beans. Trypsinated porcine red blood cells were treated with saline extracts of kidney beans, incubated, and the nonagglutinated cells were quantitated using a Coulter Counter. This hemagglutination activity (HA) assay was then used to monitor the PHA in cooked kidney beans. The thermal treatment (minutes @°C) required to reduce HA by 1 log cvcle was: 12 @ 100°C: 62 @ 93°C: 136 @ 88°C: 160 @ 82°C. Beans were prepared in commercially available low‐temperature cookers and evaluated for tenderness and residual hemagglutinating activity.
Estimation of Microbial Populations in Orange Juice by Bioluminescence
Authors: GRAUMLICH T. R. 
Published: August 2006

ABSTRACTBioluminescent measurement of microbial ATP was compared to plate counts of orange juice on orange serum agar and plate count agar plus chloramphenicol and chlortetracycline. Bioluminescent values correlated well (r = 0.92) with plate counts of reconstituted juices with active microbial populations. A correlation of 0.58 was found for bioluminescent values to plate counts for orange juice samples immediately after reconstitution from concentrate. Centrifugation and resuspension of samples in 0.1M Tris‐HCl buffer, pH 8.0, was utilized to provide adequate pH adjustment and concentration of microorganisms for bioluminescent measurement.
Vitamin E Composition of Some Seed Oils as Determined by High‐Performance Liquid Chromatography with Fluorometric Detection
Authors: SPEEK A. J. , SCHRIJVER J. , SCHREURS W. H. P. 
Published: August 2006

ABSTRACTA high‐performance liquid chromatographic (HPLC) method is described for the simultaneous analysis of E vitamers α‐, and β‐, γ‐ and δ‐tocopherol and α‐tocotrienol in seed oils. After diluting the oils with n‐hexane, E vitamers are separated by HPLC and detected fluorometrically. Standardization is achieved, using electron‐impact mass spectrometry and HPLC. Vitamin E composition of several hot and cold pressed seed oils, originating from maize germs, olives, soy beans and from sesame, safflower and sunflower seeds, was investigated. No clear differences were observed between E vitamer concentrations of hot and cold pressed oils of the same origin. On the other hand, vitamin E composition of oils different origin varied widely. Of the oils examined, only maize germ oil contained α‐tocotrienol in detectable amounts (about 2%). Esterified E vitamers were not detected.
Nutrient Composition of Cantaloupe and Honeydew Melons
Authors: EITENMILLER R. R. , JOHNSON C. D. , BRYAN W. D. , WARREN D. B. , GEBHARDT S. E. 
Published: August 2006

ABSTRACTProximate and micronutrient composition of cantaloupe and honeydew melons purchased from six marketing locations at marketing times near maximum and minimum product availability were determined. Cantaloupe varieties purchased at periods near maximum availability showed significantly higher (α= 0.01) levels of niacin, riboflavin, thiamin, ascorbic acid, folacin and Cr compared to those purchased near minimum availability. Honeydew melon varieties purchased at periods near maximum availability showed significantly lower (α= 0.01) levels of ascorbic acid, folacin, pantothenic acid, K, Zn, and Cr compared to those purchased near minimum availability. Although some differences were observed between values obtained and those reported in Handbook 8–9, proximate composition and mean values for micronutrients approximated those previously reported.
Production of Weep in Packaged Refrigerated Beef
Authors: ZARATE J. R. , ZARITZKY N. E. 
Published: August 2006

ABSTRACTThe effect of storage conditions on the production of natural exudate (weep) in packaged refrigerated beef was analyzed. The influence of temperature (0° and 4°C), storage time, characteristics of flexible plastic film used in packaging (permeability and heat shrinking), and area per unit volume of meat cut were determined in semitendinosus and L. dorsi muscle. Heat shrinking of the film reduced release of weep, and this effect became more important when temperature increased; at 0°C and 4°C percentage of weep represented 68% and 51% of the values corresponding to nonshrinking condition. Weight of exudate was correlated to equivalent area of the meat pieces and a linear relationship was established between percentage of weep and equivalent area per unit volume of sample.
Quality of Gamma Irradiated California Valencia Oranges
Authors: NAGAI N. Y. , MOY J. H. 
Published: August 2006

ABSTRACTCalifornia Valencia oranges were irradiated at 0.30, 0.50, 0.75 and 1.0 kGy for quality evaluation and potential use of gamma‐radiation as an alternative quarantine treatment and for fresh market life extension. Fruits were ocean‐freighted to Honolulu, irradiated at the Hawaii Research irradiator 8 days after harvest, then stored for 7 wk at 7°C or 4 wk at 7°C and 2 wk at 21°C (6 wk total). Treatments of 0.75 kGy maintained fruit qualities at low storage temperature (7°C) up to 7 wk while 0.50 kGy retained qualities when fruits were stored at 21°C. Gamma irradiation of Valencia oranges at 0.26–0.30 kGy can achieve fruit fly disinfestation at probit 9 security level while preserving market qualities including organoleptic qualities, ascorbic acid, total acids, and total soluble solids.
Microbiological Changes in Fresh Market Tomatoes During Packing Operations
Authors: SENTER S. D. , COX N. A. , BAILEY J. S. , FORBUS W. R. 
Published: August 2006

ABSTRACTPreliminary studies in two fresh market tomato packing houses in the Charleston, SC area showed significant differences in microbial counts on tomatoes by packing house, sampling point in packing lines, and season. Higher total plate counts, Enterobacteriaceae counts, and mold counts were found in one packing house, probably due to a failure to maintain adequate chlorine in the wash water. Total plate and Enterobacteriaceae counts were higher on tomatoes packed in July than in November. Enterobacteriaceae and molds isolated from the tomato samples were those normally associated with soil‐borne contamination. Enterobacter agglomerans, Enterobacter cloacae, and Serratia marcescens were predominant Enterobacteriaceae identified; Alternaria, Penicillium, and Cladosporium were the predominant molds isolated and identified.
Identification of the Sugars and Acids in Birch Sap
Authors: KALLIO H. , AHTONEN S. , RAULO J. , LINKO R. R. 
Published: August 2006

ABSTRACTThe sugars and acids of the spring sap from the Finnish birches Betula pendula Roth, B. pubescens Ehrh. and B. pendula var. carelica Mercklin were analyzed. The TMS‐derivatives of the sugars and acids were analyzed by capillary GLC‐MS. The qualitative compositions did not vary among species and varieties. In order of decreasing levels, the sugars (g · L−1) were glucose (2.5–4.7), fructose (2.3–4.5), sucrose (<0.7), galactose (<0.05) and the sugar alcohol myo‐inositol (trace); acids were malic (0.1–0.7), succinic (<0.1), citric (<0.1), phosphoric (<0.04), and fumaric (trace). The sugars indentified formed at least 99.5% of the total sugar content and the acids identified over 99% of the total acids. The citric, glycolic and fumaric acids as well as the sucrose were not always present in detectable amounts.
Effects of Electrical Stimulation, Hot‐Boning and Mixing vs Tumbling on the Physical and Chemical Properties of Beef Logs
Authors: JONES M. L. , RAY E. E. , THOMAS J. D. , TSAO H. M. 
Published: August 2006

ABSTRACTPaired sides of 20 steer carcasses were used to determine the effects of electrical stimulation (ES), hot‐boning (HB), and mixing vs tumbling on the physical and chemical properties of restructured beef logs. Proximate analysis data showed HB to increase water‐holding capacity and ash content over cold‐boning (CB). Electrical stimulation increased peak force (PF) values over nonstimulation (NS), but there was no difference in the distance to peak force (DPF) values or energy values, indicating a slight improvement in binding ability with ES. Electrical simulation and HB increased binding ability of the meat proteins. Results of this study suggest that tumbling should be used with HB and mixing should be used with CB to reduce moisture losses.
Proportion of Collagen Types I and III in Four Bovine Muscles Differing in Tenderness
Authors: BURSON D. E. , HUNT M. C. 
Published: August 2006

ABSTRACTIntramuscular collagen containing both endomysial and perimysial tissue was extracted from four bovine muscles, analyzed for collagen types I and III, and related to total muscle collagen and meat tenderness. Isolated collagen was digested with cyanogen bromide and the proportion of collagen types I and III determined from densitometric scans of peptides resolved by SDS‐PAGE. Total collagen was different (P<0.05) for each muscle. However, only the longissimus had more (P<0.05) type III collagen than did the biceps femoris, semimembranosus, and semitendinosus muscles. Percentage type III was correlated with sensory panel connective tissue amount (0.48) and overall tenderness (0.48) scores for the longissimus and biceps femoris muscles.
Algin/Calcium Gel as a Raw and Cooked Binder in Structured Beef Steaks
Authors: MEANS W. J. , SCHMIDT G. R. 
Published: August 2006

ABSTRACTStructured meat products which could bind raw as well as cooked would be superior to existing structured products. Therefore, the algin/calcium gel system was, studied. Structured beef steaks were made using three levels of sodium alginate and three levels of CaCO3. Three additional treatments were included as controls. Treatments were subjectively evaluated for six raw parameters: discoloration, color intensity, alginate pocket area, alginate pocket size, percentage fat and raw bind. Treatments were also subjectively evaluated for four cooked parameters: aroma, flavor, mouthfeel and cooked bind. The algin/calcium gel mechanism can be used to produce structured beef steaks which bind in both the raw and cooked state. Optimum ingredient levels were 0.8–1.2% sodium alginate, 0.144–0.216% CaCO3 with 500 ppm sodium erythorbate.
Utilization of Glucose Oxidase for Extending the Shelf‐Life of Fish
Authors: FIELD CYNTHIA E. , PIVARNIK LORI F. , BARNETT STANLEY M. , RAND ARTHUR G. 
Published: August 2006

ABSTRACTThe preservative benefits of the enzymic glucose oxidase/catalase system were measured in refrigerated, fresh, whole winter flounder (Pseudopleuronectes americanus Waldbaum) and winter flounder fillets. The enzyme system was applied as a dip, as an ice and immobilized in algin blankets. Advantages were an extended period of sensory acceptance and delayed onset of putrefactive odors, 21 days vs 15 days for controls. The pattern of endogenous hypoxanthine accumulation and decline was unaffected, but parameters thought to measure proteolytic activity were modified: creatinine turnover was slowed and ammonia generation was retarded.
A Rapid Ion‐Pair HPLC Procedure for the Determination of Tyramine in Dairy Products
Authors: Reuvers Th. B. A. , de Pozuelo M. Martin , Ramos M. , Jimenez R. 
Published: August 2006

ABSTRACTA rapid high performance liquid chromatographic method for the determination of tyramine in dairy products was developed. The amine was extracted from foods with warm methanol, separated by ion‐pair reversed phase chromatography and quantitatively determinated after o‐phthalaldehyde post‐column derivatization with a fluorescence detector. The calibration curve for tyramine in the range of 20–400 ng was linear and reproducible. The overall recovery rates were satisfactory.
Concentration and Temperature Dependence of Flow Behavior of Xanthan Gum Dispersions
Authors: SPEERS R. A. , TUNG M. A. 
Published: August 2006

ABSTRACTApparent viscosities of xanthan gum dispersions over shear rates of 0.5–3000s−1 were studied at concentrations of 0.05–1.00% (w/w) and temperatures of 5–45°C. All dispersions were shear rate thinning non‐Newtonian fluids described accurately by the power‐law model. The logarithm of viscosity varied with the logarithm of concentration and the reciprocal of absolute temperature. A combined model was derived to describe the variation of viscosity with shear rate, concentration and temperature for aqueous dispersions of xanthan gum.
Effect of Heating Rate on Thermally Formed Myosin, Fibrinogen and Albumin Gels
Authors: FOEGEDING E.A. , ALLEN C.E. , DAYTON W.R. 
Published: August 2006

ABSTRACTMyosin, fibrinogen and albumin gels were formed by heating in pH 6.0 phosphate buffer at three heating rates. Turbidity (A660nm) and solubility were monitored along with gel strength, as measured with an annular pump. Myosin and fibrinogen suspensions became turbid and solubility decreased as temperatures preceding the development of gel strength. Linearly increasing heating rates of 12°C/hr and 50°C/hr produced the strongest myosin and fibrinogen gels at 70°C, whereas albumin gels formed at 95°C by heating at 12°C/hr or constant heating for 20 min did not differ in strength.