bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effects of storage atmosphere on Listeria monocytogenes and competing microflora using a surface model system
Authors: Francis Gillian A. , O'Beirne David 
Published: March 2003

A solid‐surface model system was used to study the effects of gas atmospheres encountered in modified atmosphere packaging of vegetables on the survival and growth of Listeria monocytogenes and competing micro‐organisms. The effects of increasing CO2 levels (from 5% to 20%), 100% N2 and 3% O2 were determined. The model system allowed for estimation of the growth of L. monocytogenes alone or in the presence of competing microflora. CO2 concentrations of 5–10% (with 5% O2 in N2) had no inhibitory effect, by comparison with air, on the growth and survival of pure cultures of L. monocytogenes. At 20% CO2 population densities were reduced up to day 8, but the final population densities reached were not. An atmosphere of 100% N2 allowed survival of pure cultures of L. monocytogenes, but populations did not significantly change (P > 0.05) during storage, whereas a low O2 (3%, balance N2) atmosphere allowed significant growth (P < 0.05) of L. monocytogenes. Growth and inhibitory activities of Enterobacter cloacae and E. agglomerans were inversely related to the concentration of CO2. By contrast, the growth and anti‐listerial activities of Leuconostoc citreum increased with elevated CO2 concentrations. In the low O2 atmosphere, L. monocytogenes grew considerably better in the presence of populations from the indigenous microflora of lettuce than when in pure culture. The results indicate that the gas atmospheres present within modified atmosphere packages of minimally processed vegetables may affect the interactions between the pathogen and the natural competitive microflora sufficiently to indirectly enhance L. monocytogenes growth.
A modified colorimetric method for the estimation of β‐cyclodextrin using phenolphthalein
Authors: Basappa Channa , Rao Pramila , Rao D. Narasimha , Divakar  
Published: March 2003

The binding equilibrium between β‐cyclodextrin and phenolphthalein has been used to develop a method for the estimation of β‐cyclodextrin in solution. From logarithmic plots of amounts of β‐cyclodextrin against absorbance at 554 nm, a relation log X = (log A − log Y)/B was found, which gave an estimate of β‐cyclodextrin in the concentration range 0.0045 mg mL−1 (3.96 μm) to 4.7 mg mL−1 (4.14 mm), where X = intercept and B = slope. This method was found to be highly reproducible and reliable.
Application of competitive indirect enzyme‐linked immunosorbent assay (Ci‐ELISA) for monitoring the degree of frozen denaturation of bovine myosin
Authors: Lee Ju‐Woon , Park Jong‐Heum , Kim Seong‐Bae , Kim Cheon‐Jei , Hyun Chang‐Kee , Shin Heuyn‐Kil 
Published: March 2003

The denaturation of myosin on freezing and frozen storage was monitored using competitive indirect enzyme‐linked immunosorbent assay (Ci‐ELISA) formatted with polyclonal antibodies anti‐MWM IgG, anti‐S‐1 IgG and anti‐LMM IgG raised against the antigens (Ags) bovine myosin whole molecules (MWMs), heavy meromyosin S‐1 (myosin head part, S‐1) and light meromyosin (myosin tail part, LMM) respectively. Beef slices and cuts stored at −20 °C or −50 °C lost immune affinity with all antibodies, in particular anti‐LMM IgG. Repeated thawing–refreezing treatment caused more myosin denaturation than simple freezing. Myosin from beef stored at −20 °C was denatured more than that stored at −50 °C. The immune affinities between anti‐LMM IgG and thawed samples were similar to those from anti‐MWM IgG. We were unable to differentiate reliably between fresh and thawed beef using anti‐S‐1 IgG. Myosin was denatured by freezing, in particular its tail part (LMM).
Water changes in canned dry peas and beans during heat processing
Authors: Thanos Apostolos J. 
Published: March 2003

The amount of water absorbed by dry peas (Pissum sativum L. cv. ‘Marrowfat’) and dry beans (Phaseolus vulgaris L. cv. ‘Haricot’) during soaking, blanching and canning was studied. The temperature during soaking significantly affected the water absorption rate up to 40 °C, but not beyond this temperature. The final water content of the product was significantly increased by blanching after soaking as opposed to blanching before soaking. Water uptake was also significantly affected by the water used. Total water uptake was about 150% greater in peas when soft water was used (60 °C). High soaking temperatures with correspondingly short soaking time (4 h at 60 °C) would be advantageous to a food manufacturer. Under these conditions, water absorption is increased in the finished product and the amount of product ‘in process’ is reduced, allowing a greater flexibility and control of the process.
Dynamics of internal atmosphere and humidity in perforated packages of peeled garlic cloves
Authors: Lee Dong Sun , Kang Jun Soo , Renault Pierre 
Published: March 2003

SummaryA mathematical model was developed for estimating the changes in the atmosphere and humidity within perforated packages of fresh produce. The model was based on the mass balances of O2, CO2, N2 and H2O vapours in the package, which include terms for their transfer through perforations and film, respiration and water transpiration. The model was verified by comparing predicted and measured gas compositions and relative humidities inside experimental packages of peeled garlic cloves stored at 5 and 20 °C. The model was then applied to commercial‐sized packages with 0, 6 and 992 perforations at 5 °C, and the quality attributes of the cloves were monitored. Hermetic packaging, which produced a modified atmosphere of 0% O2, 5–15% CO2 and saturated humidity, was better than perforated packages, which were tested to see if they maintained the freshness of the peeled garlic cloves.
Sensory characteristics of sorghum composite bread *
Authors: Carson Lin , Setser Carole , Sun Xiuzhi S. 
Published: March 2003

SummarySensory tests on bread made from a 50% sorghum‐based composite flour were made by six trained panellists. A descriptive test was used to identify the characteristics of aroma, crumb flavour, top crust flavour and texture of the bread by comparison with a commercial rye bread. Hay‐like, an attribute that the panellists associated with sorghum, was noted in the analysis of aroma. Slight sourness and astringency were experienced in the crumb and top crust flavours. Textural differences existed between the two breads because of differences in formulation and between the rye and sorghum flours. The sorghum composite bread’s acceptability with 37 consumers resulted in an overall acceptability mean score of 6.9 on a nine‐point hedonic scale.
A classification system for microwave heating of food
Authors: Bows John R. 
Published: March 2003

SummaryThe microwave‐heating behaviours observed in many food‐stuffs are often complex and apparently unpredictable. To identify the underlying factors which give rise to this complexity, a novel means of classifying and predicting microwave‐heating behaviour is proposed and validated. The approach is based on the applicator type, material‐electrical size (related to physical size and electrical properties) and how the microwave field is controlled. It is shown how the classification method can provide a useful framework for the understanding of the principal factors underlying heating behaviours, as well as identifying approaches to control microwave heating.
Effect of reciprocal pressurization on germination and killing of bacterial spores
Authors: Furukawa S. , Nakahara A. , Hayakawa I. 
Published: March 2003

AbstractWe measured the germinating and inactivating effects of reciprocal pressurization (consisting of six cycles of 5 min compression and rapid decompression) (RP) on bacterial spores compared with the effects of continuous pressurization (CP) by using heat sensitivity (70 °C, 30 min) as a criterion for germination. There was no significant difference in the germination of spores by RP and CP, but there was a significant difference in spore inactivation by RP and CP except for 200 MPa‐25 and 35 °C. The number of germinated spores was more than the number of inactivated spores following RP and CP. These results indicated that compression could initiate germination, whereas rapid decompression could not initiate germination, but could inactivate the germinated spores. Thus, RP was more effective than CP in inactivating spores.
The gradient plate technique as a means of studying the recovery of heat‐injured Brochothrix thermosphacta
Authors: Rattanasomboon Naphaporn , Bellara Sanjay R. , Fryer Peter J. , Thomas Colin R. , McFarlane Caroline M. 
Published: March 2003

SummaryBacterial recovery from heat injury is influenced strongly by the nature of the recovery medium used to resuscitate cells. This study used agar gradient plates, in combination with image analysis, to study the synergistic effect of NaCl concentration (% w/v) and pH on the recovery of Brochothrix thermosphacta after heat treatment. Initially, exponential, early stationary and late stationary phase cultures of B. thermosphacta grown in all‐purpose tryptone (APT) broth at 25 °C were heat‐treated at 50 °C to measure thermal resistance. Late stationary phase cultures were found to be 2–3 times more heat‐resistant than the other two, with a D‐value of 14.8 min. Exponential and early stationary phase cultures were thermally treated and inoculated onto agar gradient plates (modified APT medium) and incubated at 25 °C. In the instance of the late stationary phase culture, there proved to be too low a cell concentration to obtain confluent growth. These plates had gradients of pH (4.0–7.4) and NaCl (1.5–8.1% (w/v)) running at right angles across them. After 48 h incubation, bacterial growth on these plates was measured by image analysis. In all bacterial cultures (heat‐treated or control), optimal growth was found at pH 6.8 and 1.5% NaCl (w/v) concentration. The range of salt concentrations and pH values over which growth could be observed was shown to be reduced as a consequence of heat treatment. Overall, it is suggested that the gradient plate technique, in combination with image analysis, could be useful in determining combinations of different environmental factors which are effective in preventing the recovery of heat injured bacterial cells.
Reducing weight loss of retorted soy protein tofu by using glucose‐ and microwave‐pre‐heating treatment
Authors: Kaye Yee K. , Easa Azhar Mat , Ismail Noryati 
Published: March 2003

SummarySoy protein isolate tofu with or without glucose was subjected to a pre‐heating treatment in a microwave oven before being thermally processed at 121 °C for a range of time between 5 and 25 min. The occurrence of the Maillard reaction during the processing of tofu containing glucose was shown by a decrease in pH and a change in colour of the tofu from pale white to brownish yellow. Retorted tofu prepared with glucose had a reduced weight loss and lower solubility in 1% sodium dodecyl sulphate solvent. This effect was most pronounced in the tofu containing glucose which had been preheated. Similarly, a lower percentage of glucose loss during retorting was seen in tofu containing glucose which had been preheated, which indicated that some level of the Maillard reaction may have occurred during the microwave pre‐heating treatment. The decrease in solubility in sodium dodecyl sulphate solvent was thought to be due to the formation of the ‘Maillard network’. It was hypothesized that this had provided a protection to the hydrophobic regions of the protein against attack from the solvent. The glycation effects and formation of the ‘Maillard network’ within tofu’s internal structure were suggested as the major reasons for the reduced weight loss of tofu containing glucose.
The influence of phenolic extracts obtained from the olive plant (cvs. Picual and Kronakii), on the stability of sunflower oil
Authors: Farag R. S. , El‐Baroty G. S. , Basuny Amany M. 
Published: March 2003

Summary The phenolic compounds of olive cultivars (Picual and Kronakii) were extracted. The total phenolic content of the extracts was estimated and their ability to reduce the oxidation of sunflower oil was tested at 100 °C by using a Rancimat®.The fruits, leaves and pomaces were extracted separately with ethanol. Portions of the fruits were crushed to produce an oil/aqueous mixture, which was separated and the two fractions further processed. The oil fraction was extracted with 60% aqueous methanol and was separated further, by the method of Dabrowski & Sosulski (1984), into three major fractions. These contained mainly free phenols, soluble phenolic esters or bound phenolic acids, respectively.The phenolic concentrations were measured in all the fractions and were in accordance with expected amounts. When tested at 100, 200 or 400 ppm for their ability to stabilize sunflower oil the results showed that the vast majority of the anti‐oxidant activity found in the ‘total phenols’ fraction was because of a ‘free phenolic’ group.The free phenolics, at a 400‐ppm level, exhibited remarkable anti‐oxidant activity and were superior to that of butylated hydroxy toluene (BHT) in retarding sunflower oil oxidative rancidity. The mode of action is discussed.
Effects of storage under a modified atmosphere on the microbiological and organoleptic qualities of ground beef prepared from pasteurized manufacturing beef
Authors: Gill C. O. , Badoni M. 
Published: March 2003

SummaryA 40‐kg lot of manufacturing beef, i.e. meat used for the production of ground beef products, was collected at a beef packing plant. The lot was divided into two batches. One batch was pasteurized by immersion in water at 85 °C for 60 s, the other batch was not pasteurized. Both batches were then ground. The ground meat was packed in overwrapped trays, which were master packaged under a modified atmosphere of 70% O2 : 30% CO2. The master packs were stored at 2 °C for up to 12 days. At the time of pack preparation and at 2‐day intervals, a master pack containing pasteurized and another pack containing unpasteurized meat, were opened and retail packs from each master pack were displayed at 4 °C for 3 days. Samples for microbiological analysis were obtained at the times of opening master packs and at the end of display. Displayed meat was assessed daily for colour, discoloration and retail appearance, and for odour intensity and acceptability at the end of display. After either a period of storage or a period of storage and display, the numbers of bacteria recovered from pasteurized meat were less than the numbers recovered from unpasteurized meat. The colour of pasteurized meat was perceived as being paler than that of unpasteurized meat, but discoloration was similar or less, and retail appearance was similar or better for pasteurized than unpasteurized meat at all times. The odours of displayed, pasteurized meat were generally somewhat less intense and more acceptable than those of unpasteurized meat. The findings indicate that pasteurization of manufacturing beef to improve the microbiological safety of ground beef provides a product of acceptable appearance and enhanced stability during storage under a modified atmosphere and subsequent display in air.
Salivary alterations in insulin‐dependent diabetes mellitus
Authors: Belazi Maria A. , Galli‐Tsinopoulou Assimina , Drakoulakos Drakoulis , Fleva Alexandra , Papanayiotou Panayiotis H. 
Published: March 2003

Objectives. To examine the flow rate and composition of unstimulated whole saliva and of serum in children with newly diagnosed insulin‐dependent diabetes mellitus (IDDM) and to compare these with values for a group of healthy controls. Design. Cross‐sectional. Setting. Diabetic Department of a University Hospital in Thessaloniki, Greece. Subjects and methods. The test group was made up of 10 recently diagnosed child patients with IDDM, aged 4–15 years and free of other systemic disease. Ten healthy children aged 5–17 years served as controls. Children were clinically examined before unstimulated saliva was collected over a 5 minute period and blood samples taken. Saliva and serum measurements included glucose, total proteins, albumin and immunoglobulins (IgA, IgG). Results. No significant difference was seen in salivary flow rate between the two groups. Significantly greater concentrations of glucose were seen in saliva and serum in children with IDDM. Neither total protein nor albumin differed significantly between the two groups. Salivary IgA concentration was higher in the test group as was serum IgG. Conclusions. Findings in this sample suggest that changes in salivary composition may, together with estimated glucose levels, play a helpful diagnostic role in the early stages of IDDM in some children.
Shifts in tooth maturation patterns in non‐French Canadian boys
Authors: Loevy H.T. , Goldberg A.F. 
Published: March 2003

Summary.
Aims. This study was designed to evaluate the predictability of dental maturation patterns in non‐French Canadian boys using the maturation curves developed by Demirjian & Goldstein [1]. Sample. Archival cephalometric radiographs taken during a longitudinal study (1930–1960) of Caucasian Americans were re‐evaluated. Methods. Maturation of the permanent teeth on the left side of the mandible was determined according to the methods described by Demirjian & Goldstein. Results. Of the 79 boys studied, 12 (15·2%) started below Demirjian’s median and continued as such during the maturation process. Seven (8·9%) started within the second standard deviation above Demirjian’s median and continued as such during the maturation process. The remaining 60 boys (75·9%) started below the median of Demirjian’s curves at an early age. They matured at a rate that placed them above the median value at the end of the study period. The shift took place before the age of 6 years in 46 (76·6%) cases and between the ages of 6 and 8 years in another nine (15%) cases. In five of the cases which started below Demirjian’s median (8·3%) the shift only took place after the age of 9 years. Conclusion. The shift from below median to above median value was considered an important factor in treatment planning. The data indicate that there is considerable risk for treatment planning prior to the age of 8 years. The risk is highest when the children are less than 6 years of age due to growth prediction uncertainties.
The relationships between dietary guidelines, sugar intake and caries in primary teeth in low income Brazilian 3‐year‐olds: a longitudinal study
Authors: Rodrigues C.S. , Sheiham A. 
Published: March 2003

Objectives. To investigate the effects of dietary guidelines on sugar and sugar intake at day nurseries, and other potential risk factors on dental caries in two groups of low socio‐economic nursery schoolchildren. Design. Nursery based, longitudinal study. Setting. Metropolitan area of Recife, north‐eastern Brazil. Sample and methods. The study population comprised 510, 3‐year‐old low socio‐economic nursery schoolchildren. Sugar intake at the nursery was based upon a weighed inventory method during 2 non‐consecutive days. Parents answered a questionnaire. Results. Children attending nurseries not adopting guidelines on reduction of sugar intake had a higher caries risk, with an odds ratio of 3·6 compared to those attending nurseries with guidelines. A higher caries increment was related to higher daily frequency and weight of sugar intake at nursery, overall daily frequency of sugar intake (sugar intake at home plus nursery), past caries experience, use of fluoride, and habits related to toothbrushing. Children having more than 32·6 g of sugar daily at nursery were 2·99 times more likely to have high caries increment than those having less than that amount. Conclusions. Sugar intake at nursery and the adoption of guidelines on sugar were associated with lower caries increment in low income nursery schoolchildren. A number of modifiable factors such as a higher daily frequency and weight of sugar intake at nursery, use of fluoride and habits related to toothbrushing were strongly related to caries increment.
Provision of dental care for medically compromised children in the UK by General Dental Practitioners
Authors: Parry J.A. , Khan F.A. 
Published: March 2003

The aim of this study was to investigate the views of General Dental Practitioners (GDPs) regarding their provision of dental treatment for medically compromised children. A questionnaire to assess confidence, experience and willingness to treat eight specific groups of medically compromised children was sent to 524 GDPs. Information is based on 271 completed questionnaires.The median number of children treated by GDPs in each of the eight groups over the previous 5 years was 0–2. Eighty percent of respondents stated that they would value further training in the provision of dental care for medically compromised children. Confidence was highest in providing dental treatment for children with three conditions: congenital heart disease (37% very confident), diabetes (39% very confident) and epilepsy (41% very confident). These were also the conditions that the GDPs reported as presenting most frequently in the dental surgery. GDPs reported least confidence in providing dental care for children with haemophilia (12% very confident) and organ transplants (14% very confident). Only 30% of GDPs wanted to be routinely involved with the provision of dental care for medically compromised children. The results indicate that medically compromised children may have problems accessing dental care and expertise. A system of integrated medical and specialised dental care is suggested.
Dental treatment under general anaesthesia at a hospital in Jeddah, Saudi Arabia
Authors: Jamjoom M.M. , Al‐Malik M.I. , Holt R.D. , El‐Nassry A. 
Published: March 2003

Dental General Anaesthesia (DGA) has been shown to be of value in providing both restorative treatment and extractions in children who are unable to accept this using other methods of management. Aims. The aims of this retrospective study were to determine the characteristics of patients attending for treatment under DGA at a centre in Saudi Arabia, to describe the type of dental treatment carried out using DGA and in the subsequent 3‐year period. Sample and Method. Data were collected from hospital records of 555 patients who received treatment under DGA at King Fahad Hospital in Jeddah, Saudi Arabia, between 1995 and 1997. Results. Ninety three percent of the patients were aged 8 or younger at the time of DGA, with 43% being under 5 years of age. The main indications for use of DGA in the youngest age group were dental management of rampant caries (77% of the youngest age group) and inability to accept treatment under local anaesthesia (49% of those aged 5–8 years). Seventy percent of patients had treatment involving both extractions and restorative care, and the majority, 81%, had one tooth or more restored with preformed metal crowns. Sixty‐three percent of patients attended for recall after 6 months but only 10% did so after a 3‐year interval. Only one of the 555 patients received a second DGA at the same centre during the 3 years following treatment. Conclusions. The service studied provides dental treatment primarily for children with extensive disease. Failure to attend for recall was common, suggesting that preventive methods which rely on regular attendance may not be successful in this group of children.
Teeth grinding, tongue and lip biting in a 24‐month‐old boy with meningococcal septicaemia. Report of a case
Authors: Coyne B. M. C. , Montague T. 
Published: March 2003

Summary.  This paper describes the management of a 24‐month‐old boy who presented with self‐inflicted trauma to his lower lip and tongue, and teeth grinding, 21 days after developing meningococcal septicaemia. A decision to observe and prescribe palliative therapy was made. Extraction of the lower right deciduous canine, which had become non‐vital, possibly due to bruxism, was carried out.