bluuebunny/crossref_metadata_2025_split huggingface dataset:
Electronic nose analysis of volatile compounds from poultry meat samples, fresh and after refrigerated storage
Authors: Boothe Dorothy D H , Arnold Judy W 
Published: October 2002

AbstractElectronic nose technology has previously been applied to the assessment of the quality of red meats, pork and fish, but not poultry products. In the present study the ability of the electronic nose to assess the microbiological quality of raw poultry meat as a function of storage time and temperature was investigated. Four types of chicken pieces (boneless breast with and without skin, wings and thighs) were stored for up to 2 days at 13 °C (the maximum allowable temperature in poultry processing environments) or for up to 5 days at 4 °C (refrigeration temperature for raw poultry products prior to shipping or further processing). Saline rinses of meat samples were serially diluted in tryptic soy broth to 10−10. The rinses and their associated serial dilutions were analysed on an electronic nose with 12 metal oxide sensors in order to determine the specificity and sensitivity respectively of the assay. Principal component analysis (PCA) maps of the data confirmed that the electronic nose could differentiate volatile compounds associated with individual types of meat samples properly stored at 4 °C from those maintained at processing temperature, 13 °C, for a comparable time, even as early as day 1 of storage. Differences in headspace gases from any type of meat sample stored at one temperature could also be determined with increased storage time. However, data from samples stored at 4 °C clustered more tightly in PCA maps than those associated with samples maintained at 13 °C, indicating a greater diversity in volatile compounds at the higher temperature. We have shown herein that the electronic nose can detect changes in the volatile compounds associated with chicken meat based on product storage time and temperature; the technology can assess length of sample storage as well as deviation from refrigeration temperature.Published in 2002 for SCI by John Wiley & Sons, Ltd.
Effects of altering fermentation parameters on glycerol and bioethanol production from cane molasses
Authors: Munene Cate N , Kampen Willem H , Njapau Henry 
Published: October 2002

AbstractCurrent bioethanol production processes do not produce more than approximately 13 g l−1 glycerol at a purity of 11% total solids in the fermented mash. Such quantities are not sufficiently high for economic exploitation unless very‐large‐capacity plants are involved. It was envisaged that the ratio of glycerol to bioethanol could be altered in favour of glycerol by adjusting such fermentation parameters as osmotic pressure (water activity), pH, temperature and yeast cell inoculum. At 39.9 ° brix, pH 8.7, 38 °C, 90.7 atm and 120 × 106 yeast cells ml−1, glycerol formation in fermented mash increased to 56 g l−1 at a purity of 14% total solids. The potential for high glycerol production, hence higher revenue, has been demonstrated. Adoption of this technology could have a significant positive economic impact on existing or new biomass‐to‐ethanol plants.© 2002 Society of Chemical Industry
Thermal gelation of brown trout myofibrils from white and red muscles: effect of pH and ionic strength
Authors: Lefevre Florence , Fauconneau Benoit , Ouali Ahmed , Culioli Joseph 
Published: October 2002

AbstractThe effects of pH and ionic strength on the thermal gelation of brown trout myofibrils from white and red muscles were analysed by thermal scanning rheometry. The highest gelation ability was obtained at low pH (around 5.6) whatever the ionic strength. No effect of ionic strength was observed at pH 5.6; however, at pH 6.0, lowering the salt (KCl) concentration to 0.3 M or less improved the characteristics of the gels formed. The effects of pH and ionic strength on myofibrils from both muscle types appeared to be similar, but red muscle proteins were less sensitive to changes in their physicochemical environment. Consequently, the differences between muscle types appeared to be dependent on pH and ionic strength. Solubility measurements revealed large differences between muscle types and between different pH values. Ultrastructural observations confirmed that different kinds of gels were formed depending on the physicochemical conditions and muscle type origin.© 2002 Society of Chemical Industry
Relationships between volatile composition and sensory evaluation in eight varieties of netted muskmelon (Cucumis melo L var reticulatus Naud)
Authors: Senesi Emilio , Scalzo Roberto Lo , Prinzivalli Caterina , Testoni Armando 
Published: October 2002

AbstractThe quality parameter of muskmelon (Cucumis melo L var reticulatus Naud) is often identified with the sugar content, particularly sucrose. However, high soluble solids concentration at harvest does not always correspond with high overall fruit quality and should be used in conjunction with the evaluation of aroma. In order to find quality indices, correlations were checked between aroma compounds detected on the melon pulp by headspace gas chromatography and sensory evaluation. Eight cultivars of muskmelon were analysed for their aroma content and other quality parameters. Aroma compounds were mainly esters, while (Z)‐6‐nonenal and (E)‐6‐nonenol, characteristic of melon, were not detected with the technique used. The data were subjected to statistical analyses in order to find significant correlations. High values of correlation were not found between chromatographic and sensory data, but a high correlation was found between total aromas and ethyl esters, both data of analytical source. This fact means that ethyl esters could be very important compounds for melon flavour and could be considered as markers of a good‐quality aroma.© 2002 Society of Chemical Industry
Factors affecting the clotting properties of sheep milk
Authors: Bencini Roberta 
Published: October 2002

AbstractA Formagraph was used to test the effects of some of the exogenous factors that can affect the processing properties of milk (pH, soluble calcium, rennet concentration, coagulation temperature), and two of the endogenous factors (protein and fat concentration), on the comparative clotting properties of sheep and cows' milk, namely renneting time (r), rate of firming (k20) and curd consistency (A30). A lower pH decreased r and k20 and increased A30 in both sheep and cows' milk. The addition of calcium chloride did not affect the clotting properties of sheep milk, but in cows' milk it decreased r and k20 and increased A30. Increasing the concentration of rennet decreased r and k20 and increased A30 for both sheep and cows' milk. Increasing the coagulation temperature from 30 to 38 °C decreased r for both sheep and cows' milk, but it decreased k20 and increased A30 only in cows' milk. Increasing the protein concentration decreased r in both sheep and cows' milk; it did not affect k20 of sheep milk, but it decreased that of cows' milk and increased A30 in both milks. Increasing the fat concentration had little effect on r and k20 in either sheep cows' milk, but it decreased A30 in both milks. In general, sheep milk had faster renneting times and rates of firming and greater curd consistency than cows' milk, and its clotting properties tended to be less affected by changes in the clotting conditions.© 2002 Society of Chemical Industry
Sterol and alcohol components of seed, pulp and whole olive fruit oils. Their use to characterise olive fruit variety by multivariates
Authors: Ranalli Alfonso , Pollastri Luciano , Contento Stefania , Di Loreto Giuseppina , lannucci Emilia , Lucera Lucia , Russi Francesca 
Published: October 2002

AbstractSterols, triterpene dialcohols, long‐chain aliphatic alcohols and higher triterpene alcohols were determined in three fruit oil kinds (seed, pulp and whole fruit oils). Seven major Italian olive fruit varieties from the same environment were considered. Results of this research suggested that the compositional data concerning the above analytical fractions were effective in discriminating between seed and pulp oils. The seed oil fraction did not substantially modify the sterol and alcohol composition of the whole fruit oil (mixture of seed and pulp oils), the percentage weight of the seed (∼2%) being far lower than that of the pulp (∼85%) (whole fruit weight basis). Based on the concentrations of the above components and using appropriate statistical parametric or non‐parametric multivariate techniques, the genetic origin (olive variety) of the three fruit oil kinds was characterised.© 2002 Society of Chemical Industry
Evaluation of the antiradical and reducing properties of selected Greek white wines: correlation with polyphenolic composition
Authors: Psarra Eleni , Makris Dimitris P , Kallithraka Stamatina , Kefalas Panagiotis 
Published: October 2002

AbstractThe total hydroxycinnamate (THC) and total flavanol (TF) contents were determined in 26 selected Greek white wines of ‘Appellation of Origin of High Quality’ using well‐established spectrophotometric methodology. Furthermore, two parameters related to the antioxidant capacity of wines, the antiradical activity (AAR) and the reducing power (PR), were also determined using the stable DPPH· radical and a ferric reducing power assay respectively. THC content varied from 64.4 to 197.1 mg l−1 chlorogenic acid equivalents (CGAE), whereas TF content exhibited larger variation, ranging from 3.3 to 205.3 mg l−1 catechin equivalents (CTE). AAR and PR were found to range from 0.47 to 0.60 mM Trolox equivalents (TRE) and from 0.32 to 2.05 mM quercetin equivalents (QE) respectively. Regression analysis at 95% significance level indicated that reducing effects are likely to be exerted by the flavanol fraction (SF < 0.05), as opposed to antiradical efficiency which is primarily affected by the sum of THC and TF contents (SF < 0.05), suggesting that synergistic phenomena account for the overall antioxidant status of white wines.© 2002 Society of Chemical Industry
Shelf‐life characteristics of fresh oysters and ground beef as affected by bacteriocin‐coated plastic packaging film
Authors: Kim Young‐Min , Paik Hyun‐Dong , Lee Dong‐Sun 
Published: October 2002

AbstractFresh oysters and ground beef were wrapped in antimicrobial films coated with a bacteriocin (nisin or lacticin NK24) incorporated into a polyamide binder layer. The packaged foods were stored at 3 and 10 °C and changes in counts of total aerobic bacteria and coliform bacteria were monitored together with appropriate quality attributes in order to determine the influence of the bacteriocin‐coated films on quality preservation and shelf‐life extension. Compared to plain low‐density polyethylene film, plastic films with incorporated bacteriocins slowed down microbial growth on packaged oysters and ground beef at both temperatures, contributed in some degree to the preservation of chemical quality and extended shelf‐life significantly. The effects of the antimicrobial films on the suppression of coliform bacterial growth were more pronounced at 10 than at 3 °C, while the effects on total aerobic bacteria were consistently evident at both temperatures. There was no difference in food quality preservation between the two types of antimicrobial film.© 2002 Society of Chemical Industry
Utilisation of chickpea protein isolates for production of peptides with angiotensin I‐converting enzyme (ACE)‐inhibitory activity
Authors: Pedroche Justo , Yust María M , Girón‐Calle Julio , Alaiz Manuel , Millán Francisco , Vioque Javier 
Published: October 2002

AbstractChickpea protein isolates and the protease alcalase were used for the production of protein hydrolysates that inhibit angiotensin I‐converting enzyme (ACE). The highest degree of inhibition was found in a hydrolysate obtained by 30 min of treatment with alcalase. This hydrolysate was used as starting material for the purification of ACE‐inhibitory peptides. After Biogel P2 gel filtration chromatography and HPLC C18 reverse phase chromatography, four peptides with ACE‐inhibitory activity were purified. Two of them were competitive inhibitors of ACE, while the other two were uncompetitive inhibitors. These results show that chickpea proteins are a good source of ACE‐inhibitory peptides when hydrolysed with the protease alcalase.© 2002 Society of Chemical Industry
Amylase activities in insect (Aelia and Eurygaster)‐damaged wheat
Authors: Rosell Cristina M , Aja S , Sadowska J 
Published: October 2002

AbstractThe extent of modification of wheat amylase activities caused by Aelia and Eurygaster attack on wheat grain was determined in different Spanish cultivars subjected to varying degrees of attack. High variation in diastatic activity and α‐amylase and β‐amylase activities was found between cultivars, but no relationship could be established between these activities and bug damage within cultivars. Scanning electron micrographs of the cross‐section of damaged kemels showed an empty cavity under the bite point. The surrounding cell walls and protein matrix were absent, but the starch granules were intact. Since wheat damaged by Aelia and Eurygaster does not have altered amylase activities, it appears that amylolytic enzymes are not involved in the alteration of bug‐damaged wheat.© 2002 Society of Chemical Industry
Influence of processing on the rheological properties of tomato paste
Authors: Sánchez Ma Carmen , Valencia Concepción , Gallegos Críspulo , Ciruelos Ascensión , Latorre Antonio 
Published: October 2002

AbstractThis paper deals with the influence that some processing variables (sieve pore size and breaking temperature) and tomato variety exert on the linear viscoelastic properties of tomato paste. With this aim, 16 tomato paste samples from four different varieties (with different contents of the pectolytic enzymes polygalacturonase and pectin methylesterase) have been manufactured at different breaking temperatures (65–85 °C) and screen sizes (0.8–2.2 mm). From the experimental results obtained, we conclude that tomato paste behaves as a weak gel, showing a wide plateau region in its linear relaxation spectrum. The linear viscoelastic properties of tomato paste depend dramatically on water‐insoluble solids content and particle size, which may be greatly influenced by processing variables. Nevertheless, the specific action of the above‐mentioned pectolytic enzymes must also be taken into account.© 2002 Society of Chemical Industry
The influence of fibre level and fat supplementation in expander‐processed diets on grower–finisher pig performance
Authors: O'Doherty J V , McGlynn S G , Murphy D 
Published: October 2002

AbstractSeventy‐two entire male pigs (40.4 ± 1.0 kg) were used to study the effects of increasing crude fibre (CF) level in the diet and maintaining the digestible energy (DE) content of the diet by increasing dietary fat inclusion on pig performance and nutrient digestibility in a 3 × 2 factorial experiment. Productive performance and nutrient digestibility were determined in individually fed pigs offered expander‐processed pelleted diets ad libitum containing three levels of CF (50, 60 and 70 g kg−1) and two levels of fat supplementation (25 and 50 g kg−1) until slaughter at 100 kg. All diets were expander processed at 105 °C for 5 s at 35 bar pressure having been previously conditioned at 85 °C for 5 s. All diets were formulated to have similar concentrations of digestible energy (13.5 MJ kg−1) and lysine (10 g kg−1) and the fat source was a 60:40 blend of tallow and palm oil. The increase in dietary CF level decreased (P < 0.05) the apparent digestibility of crude protein, organic matter (OM) and energy, while the inclusion of 50 g kg−1 fat decreased (P < 0.01) OM and energy digestibility. The inclusion of 50 g kg−1 fat in the diet increased (P < 0.01) ether extract digestibility at the 50 and 60 g kg−1 CF levels; however, fat inclusion had no effect at the 70 g kg−1 CF level. There was no CF × fat interaction in any growth criteria. The inclusion of 50 g kg−1 fat in the diet significantly reduced (P < 0.05) feed intake (2.28 versus 2.43 kg day−1, SEM 0.039), average daily gain (ADG; 0.877 versus 0.927 kg day−1, SEM 0.017) and DE conversion ratio (36.1 versus 35.0 MJ kg−1, SEM 0.40). The increase in dietary CF level decreased (linear, P < 0.05) feed intake (2.45 versus 2.32 versus 2.29 kg day−1, SEM 0.040), ADG (0.940 versus 0.896 versus 0.872 kg day−1, SEM 0.021) and kill‐out proportion (740 versus 741 versus 730 g kg−1, SEM 3.6). In conclusion, increasing both the CF level and supplementary fat inclusion rate had a negative effect on pig growth performance and nutrient digestibility.© 2002 Society of Chemical Industry
Relationships between different berry components in Tempranillo (Vitis viniferaL) grapes from irrigated and non‐irrigated vines during ripening
Authors: Esteban M A , Villanueva M J , Lissarrague J R 
Published: October 2002

AbstractThe impact of water availability onVitis viniferaL cv Tempranillo grape yields and juice composition over a 3 year period was studied. Grape juice composition during the different stages of berry growth was compared. The analytical data collected were used to investigate the relationships between some of the different components studied in these berries during the ripening period. The object was to determine whether the relationships could be used to derive mathematical equations for use as indicators of the changes taking place in the different parameters considered and thus of the optimum time for harvesting the grapes for a given wine‐making process. Very similar equations were derived for this grape variety irrespective of the culture conditions (use or non‐use of irrigation) or the different ripening conditions employed. A high degree of correlation between some of the components considered was observed. In any case, cause‐and‐effect relationships could only be established for certain of the parameter pairs considered (total acidity/pH, pH/potassium, °Brix/glucose + fructose, total acidity/tartaric acid and malic acid). For other parameter pairs (berry weight/°Brix, °Brix/pH, °Brix/total acidity) the relationship found was attributable to accumulation and breakdown processes which took place concurrently or overlapped in time. In two cases only there was uncertainty as to whether the relationship observed between the parameters was a cause‐and‐effect relationship or whether the parameters were so closely related that they acted as mutually limiting factors (°Brix/proline, °Brix/total anthocyanins).© 2002 Society of Chemical Industry
Production of luteolin extracts from Reseda luteola and assessment of their dyeing properties
Authors: Cerrato Alfonso , De Santis Diana , Moresi Mauro 
Published: October 2002

AbstractIn this work, several experiments were performed sequentially in 50 cm3 shaken tubes and a 1 dm3 stirred extractor, thus allowing methanol to be selected as the most appropriate leaching solvent for luteolin from leaves, stems and flowers of weld (Reseda luteola). The extraction capability of methanol at 25 °C was found to be about 7 times greater than that of boiling water at pH 10. A composite design experiment allowed the effects of particle size and liquid/solid ratio to be determined, thus resulting in an optimal luteolin extraction yield of 8.6 ± 0.2 g kg−1 dried weld material when leaching plant particles sieved through 0.5 mm openings with 40 dm3 methanol kg−1. Preliminary dyeing tests on pre‐mordanted raw cotton and wool standard specimens gave rise to dyed specimens with the same greenish‐yellow hue but greater or smaller values of lightness and chroma respectively. Despite all dyed specimens exhibiting a minimum resistance to a simulated acid perspiration solution, the resistance to fading of dyed wool specimens was generally greater than that of cotton ones.© 2002 Society of Chemical Industry
In vitro proteolysis of myofibrillar and sarcoplasmic proteins of European sea bass (Dicentrarchus Labrax L) by an endogenous m‐calpain
Authors: Verrez‐Bagnis Véronique , Ladrat Christine , Noëlle Joëlle , Fleurence Joël 
Published: October 2002

AbstractThe effects of m‐calpain isolated from the skeletal muscle of sea bass on sarcoplasmic and myofibrillar proteins isolated from the same tissue were examined in vitro. Incubation of sarcoplasmic proteins with m‐calpain resulted in only a slight decrease (0.7 kDa) in the molecular weight (MW) of a 26.5 kDa protein. Degradation of myofibrils, monitored by quantification of TCA‐soluble peptides generated, resulted in the maximum amount of peptides being generated after 1 h of incubation at 25 °C. Noticeable modifications in the SDS‐PAGE profile of digested myofibrils were observed, including partial denaturation of myosin heavy chain and the release of tropomyosin, ∼69 and ∼27 kDa doublet bands and a few polypeptides of MW lower than 20 kDa in the soluble fraction. Examination of the degradation patterns of myofibrillar proteins using Western blotting showed that α‐actinin was partially degraded, with release of native α‐actinin and its fragments from myofibrils, whereas desmin was highly degraded after 2 h of digestion.© 2002 Society of Chemical Industry
1,3‐Dimethoxybenzene, a newly identified component of port wine
Authors: Rogerson Frank S S , Azevedo Zelia , Fortunato Nélia , de Freitas Victor A P 
Published: October 2002

Abstract1,3‐Dimethoxybenzene was identified by GC–O, GC–MS and Kovats indices (polar Supelcowax, 1709; non‐polar Rtx‐5MS, 1158) as a new volatile component of port wine. Sensory evaluation described this compound as having a sweet medicinal odour with hazelnut, resinous and woody notes. Respective threshold limits in model wine and port wine were 21 and 47 µg l−1. Quantitative analysis by GC–MS, using a selected characteristic ion (m/z 138), indicated that young port wines from the 1998 vintage contained up to 3 µg l−1 whereas ports from the 1999 vintage contained up to 20 µg l−1.© 2002 Society of Chemical Industry
Prediction of red and rosé wine CIELab parameters from simple absorbance measurements
Authors: Pérez‐Magariño Silvia , González‐San José M Luisa 
Published: October 2002

AbstractMultiple and simple regression analyses were applied in order to establish mathematical models that allow the evaluation of CIELab parameters from absorbance values at 420, 520 and 620 nm or from Glories parameters, which are better known and easier to calculate. All these variables were measured in 267 commercial wines (141 red and 126 rosé wines). Good mathematical models of the CIELab parameters with small standard errors of estimation were obtained, using the absorbance value at 520 nm, colour intensity or tonality of Glories as an independent variable, with the exception of the b* parameter in the red wines. These models could be helpful to wineries that, in general, do not have the necessary equipment and software to determine the CIELab parameters, which are recognised as being the best parameters for defining the colour of wines.© 2002 Society of Chemical Industry
The broom and nonroutine processes: a metaphor for understanding variability in organizations
Authors: Lillrank Paul 
Published: October 2002

AbstractOrganizations are challenged to be simultaneously creative and predictable, flexible and efficient. These results are achieved by standard, routine and nonroutine elements requiring different kinds of management approaches. These types are often overlapping and difficult to articulate. This paper proposes a metaphor: the Broom, that can help explore the nature and dynamics of processes with a variable level of repetition and predictability. The hard, stick‐end of the Broom illustrates repetitive processes that can be standardized, the opposite end nonroutines and chaos. The middle part represents routines, processes that are repeated in similar, but not identical ways. A task, process or organization can be positioned at the Broom depending on the level of repetition and predictability found in assessed input conditions, the mixture of tacit and explicit knowledge in the process algorithm linking assessment to action, and the degree to which targets are known and evaluated. Copyright © 2002 John Wiley & Sons, Ltd.