bluuebunny/crossref_metadata_2025_split huggingface dataset:
The effects on colour, texture and sensory attributes achieved by washing black tilapia flesh with a banana leaf ash solution
Authors: Mohsin Md , Bakar Jamilah , Selamat Jinap 
Published: March 2003

Summary The washing of freshwater fish with clarified solutions of banana leaf ash to remove the muddy odour and flavour is common both in Bangladesh and Indian households. However, no scientific study has been done to evaluate its effectiveness. This study was, therefore, done to show the effect of the washing treatments on the following sensory attributes: odour; flavour; colour and texture. The latter two attributes were also measured by instrumental methods. The experimental animal was black tilapia (Oreochromis mossambicus), which was filleted and each fillet washed by a clarified solution of banana ash (either originally 5 or 7% ash). Controls were fillets washed in ice‐slush only. Those fillets washed in 5% ash for 5 min were the most acceptable for eating, cooked or uncooked. There were highly significant differences (p < 0.01) in the L‐colour values (lightness values) when treated fillets were compared to untreated fillets. However cooking the fillets reduced the difference, making it not significant. Texture was significantly affected by washing and this was retained in cooked fillets, however this was particularly significant using a 7% solution which gave a softer fillet.
Whey protein aggregates and their interaction with exo‐polysaccharides
Authors: de Kruif Kees G. , Tuinier Remco 
Published: March 2003

Summary We made a systematic investigation of the interaction of an exo‐polysaccharide (EPS) with whey proteins. The EPS was produced by a lactic acid bacterium Lactococcus lactis subsp. cremoris strain NIZO B40. The interaction of the EPS with milk components is of relevance to the consistency of fermented milk products. EPS and whey protein isolates (WPI) can be mixed in all proportions. Even at an EPS concentration of 10 g.L−1 no instability is visible. In yoghurt milk the whey proteins are usually denatured. We prepared aggregated whey protein colloid particles (AWC particles) which had an average radius of 27 ± 3 nm, as derived from the radius of gyration. The interaction of AWC particles and EPS was studied at a neutral pH and an ionic strength of 0.1 m. At low EPS concentrations the mixture was stable. At higher concentrations the mixtures showed phase separation owing to depletion interactions. In the one‐phase region the strength of the segregative interaction can be determined from turbidity, light scattering and neutron scattering measurements. Then, by applying statistical mechanical methods, the position of the phase boundary could be predicted. The viscosity of the mixtures was increased owing to the segregative interactions in the EPS/AWC mixtures. Within the two‐phase region the mixtures showed so‐called spinodal decomposition, during which different microstructures were formed. Understanding the formation of such structures is of interest for the development of new food structures.
The extension of the shelf‐life of ‘pesto’ sauce by a combination of modified atmosphere packaging and refrigeration
Authors: Fabiano Bruno , Perego Patriza , Pastorino Renato , Del Borghi Marco 
Published: March 2003

Summary This study was intended to extend, by optimizing modified atmosphere packaging (MAP), the shelf‐life of the Italian vegetable sauce used for spaghetti and known as ‘pesto’. A mathematical model was developed in order to predict gas composition inside the polymeric package (CO2 concentration). Predictions of equilibration time and equilibrium gas composition showed moderately good agreement with experimental data. A useful extension of pesto shelf‐life, up to 120 days, was achieved by adopting a target atmosphere containing, at steady‐state, 10% CO2 and 90% N2 at 5 °C. Microbial growth was inhibited by the CO2 levels, but was not accompanied by significant changes in odour and colour.
Effects of ripening conditions on the texture of Gouda cheese
Authors: Bertola Nora C. , Califano Alicia N. , Bevilacqua Alicia E. , Zaritzky Noemi E. 
Published: March 2003

Summary The effects of ripening temperature, type of packaging film and storage period before packaging were related to the degree of proteolysis and the texture of Gouda cheese, so as to determine the optimum ripening conditions. Gouda cheeses from a local plant were subjected to different ripening conditions. A factorial design of 23× 5 was used, where the three factors selected in two levels were: (1) time of storage before packaging, 4 and 10 days, (2) ripening temperature, 10 and 20 °C and (3) plastic film, BK1 and BK5 (Grace, Quilmes, Argentina). Ripening time was a fourth factor analyzed; sampling times were 15, 25, 35, 49 and 70 days after production. Cheeses traditionally ripened (without packaging) were also analyzed. Water content and pH were determined. Nonprotein nitrogen (soluble in 12% trichloracetic acid (TCA)) was quantified by the Kjeldhal method. Cheese texture was analyzed by compression and relaxation tests which were done by using an Instron Universal Testing Machine (Instron Corp., Canton, MA, USA). The pH and water content of cheeses which ripened at 20 °C were lower than the corresponding ones ripened at 10 °C. Only ripening time and temperature had a significant effect on water content, nonprotein nitrogen concentration and rheological parameters. Results show that texture properties of Gouda cheese ripened in plastic films with low gaseous permeability are similar to those of traditionally ripened Gouda. Texture development was accelerated by increasing the storage temperature.
The sensory quality of chicken and potato products prepared using cook–chill and sous vide methods
Authors: Church Ivor J. , Parsons Anthony L. 
Published: March 2003

Summary This study examined the effects of sous vide (i.e. vacuum packaging) upon the sensory characteristics of chicken breast and of sliced potatoes in cream both immediately after cooking and following subsequent chilling, chilled storage and reheating. Cooking was to a range of end point temperatures (70 °C for 2 minutes, 80 °C for 10 minutes, 80 °C for 30 minutes) and chilled storage was for 2,5 or 7 days at 5 °C. The products were evaluated by separate sensory panels, each comprising either 25 or 10 trained assessors using attribute scaling methods. With both 80 °C heat treatments, sous vide significantly increased the flavour intensity of both products (P < 0.05) and the juiciness and moistness of the chicken and potato respectively (P < 0.05) compared to nonvacuum packed freshly cooked products. In general, higher hedonic scores were associated with higher flavour and juiciness scores for chicken and with higher flavour and moisture scores for potato. The hedonic appeal results indicate that, contrary to what has been widely assumed, these changes may not always be desirable in terms of product acceptability. The data also indicate that, in some products, the heat treatments necessary to ensure microbiological safety cause an appreciable loss of sensory quality.
Differentiation of smoked Salmo salar, Oncorhynchus mykiss and Brama raii using the nuclear marker 5S rDNA
Authors: Carrera Esther , García Teresa , Céspedes Ana , González Isabel , Fernández Alicia , Asensio Luis M. , Hernández Pablo E. , Martín Rosario 
Published: March 2003

SummaryPCR amplification of 5S rDNA was applied to differentiate smoked samples of Atlantic salmon (Salmo salar), rainbow trout (Oncorhynchus mykiss) and bream (Brama raii). Contiguous divergent primers for the conserved coding region of the 5S rRNA gene allowed species‐specific amplification of tandemly arranged units of the 5S rDNA in these three related species. Thus, the 5S rDNA genetic marker may become very useful for inspection programmes intended to assess the species identity of smoked products.
Gelatinization kinetics of amaranth starch
Authors: Resio Andrea Calzetta , Suarez Constantino 
Published: March 2003

SummaryThe influence of the water:starch ratio and heating rate on the gelatinization of amaranth starch was investigated using differential scanning calorimetry. Onset and peak temperatures did not vary significantly with increase of water content, whereas the completion temperature decreased by more than 14 °C when the water content was in excess. A linear relationship was found between moisture content and gelatinization enthalpy for water:starch ratios between 0.81:1 and 2:1. From this relationship the minimum level of water necessary to initiate gelatinization was calculated. For water::starch ratios over 3:1, the enthalpy of gelatinization reached a maximum value. More rapid heating resulted in an increase of the peak and completion temperatures, as well as the gelatinization energy. Heating rates above 10 °C min−1 gave the maximum energy requirements for the completion of gelatinization in an excess of water. The kinetics of gelatinization of amaranth starch was analysed from the DSC traces. A simple mathematical model was tested to evaluate the kinetic parameters. It was shown that in an excess of water and for heating rates above 10 °C min−1, gelatinization followed first‐order kinetics with n varying from 0.91 to 0.93. The activation energy was in the range of 157–185 kJ mol−1. However, the present analysis did not allow for the determination of the kinetic parameter values over the whole gelatinization range.
A viewpoint of mucosal immunity in relation to early feeding method
Authors: Ogundele Michael Oladipo 
Published: March 2003

SummaryAtopic diseases are common health problems in society and their incidence is increasing unabated. A number of studies in animal models have shown that antigen‐specific IgE suppression could be induced for the treatment of allergic disorders. Many of the present therapeutic strategies in children have not been entirely successful and early breastfeeding could provide a practicable means of helping the affected children. An overview of the mucosal immune system is hereby presented to explain the natural mechanisms involved in protecting organisms from allergic reactions to food and other non‐harmful antigens presented at the mucosal surfaces. The protective role of early breastfeeding in modulating this natural phenomenon is emphasized. The undeniable limitations of breastfeeding in the management of some peculiar cases of childhood dietary protein intolerance are also highlighted.
Formation of sunflower oil emulsions stabilized by whey proteins with high‐pressure homogenization (up to 350 MPa): effect of pressure on emulsion characteristics
Authors: Desrumaux Anne , Marcand Julie 
Published: March 2003

A new ultra‐high‐pressure homogenizer was used to make very fine oil in water emulsions. The effect of pressures up to 350 MPa on sunflower oil (20%) in water emulsions was studied. The emulsifier used was whey protein concentrate (1.5%). The properties of the emulsions were characterized by laser light scattering (droplet size distribution) and coaxial cylinders rheometry (rheological behaviour). The protein adsorption fraction was obtained by a spectrophotometric method using bicinchoninic acid reagent.Significant modifications in the structure and the texture of the emulsions were observed as the pressure increased. No change was revealed by polyacrylamide gel electrophoresis of the whey protein within the pressure range studied. Microdifferential scanning calorimetry scans indicated that the changes of the structural and textural properties may be because of changes in the protein conformation.
Effects of incubation and polyphenol oxidase enrichment on colour, fermentation index, procyanidins and astringency of unfermented and partly fermented cocoa beans
Authors:   Misnawi, Jinap S. , Jamilah B. , Nazamid S. 
Published: March 2003

SummaryIncubation of unfermented and partly fermented cocoa beans in acetate buffer, pH 5.5, at 45 °C increased yellowness, total colour differences and fermentation index value of the cocoa bean powders and decreased cocoa procyanidins (monomers to pentamers), and their astringency. Fermentation index and (–)‐epicatechin content, equivalent to those of fully fermented beans, were reached by unfermented beans after 4–8‐h incubation, but not by partly fermented beans even after 16 h. During incubation of partly fermented cocoa beans enriched with polyphenol oxidase, yellowness and fermentation index value were increased, whilst (–)‐epicatechin was decreased. Tyrosinase had a less significant effect in yellow colour formation, but showed a significant reduction of (–)‐epicatechin and increase in fermentation index compared with crude cocoa polyphenol oxidase. However, both enzymes have similar effects on procyanidin degradation and astringent taste reduction. Incubation of cocoa beans for 16 h increased the cut test score of unfermented and partly fermented beans by 50 and 30%, respectively.
Effects of different cooking methods on the formation of food mutagens in meat
Authors: Skog Kerstin , Eneroth Åsa , Svanberg Maria 
Published: March 2003

SummaryHamburgers and chicken fillets were cooked in convection ovens, deep‐fried or contact fried and analysed for mutagenic activity using the Ames test. For the three different convection ovens, the cooking parameters studied included the presence of steam, air velocity, air temperature and holding time. For deep‐frying and contact frying, the cooking parameters included cooking temperature and cooking time. In cooked hamburgers, mutagenic activity was only detected in those that had been deep‐fried. In chicken fillets, mutagenic activity was detected in samples prepared with all cooking methods, being highest in the deep‐fried samples. Factorial analysis indicated that heat transfer was the most important factor affecting mutagenic activity. High temperature and high air velocity in the convection ovens enhanced mutagenic activity. The presence of steam reduced the mutagenic activity, except when high temperature was used in combination with high air velocity. In chicken fillets, high mutagenic activity correlated to high weight loss during cooking. Pan‐fried chicken fillets were analysed using high performance liquid chromatography (HPLC) and the mutagenic/carcinogenic heterocyclic amines 2‐amino‐3,8‐dimethylimidazo[4,5‐f ]‐quinoxaline (MeIQx), 2‐amino‐1‐methyl‐6‐phenylimidazo‐[4,5‐b]‐pyridine (PhIP) and the co‐mutagenic heterocyclic amine Norharman (9H‐pyrido[3,4‐b]‐indole) were identified. The HPLC fractions were tested for mutagenic activity and, apart from the mutagenic fractions corresponding to MeIQx and PhIP, several mutagenic fractions were detected that did not correspond to known heterocyclic amines.
An investigation of language used by children to describe discomfort during dental pulp‐testing
Authors: Toole R.J. , Lindsay S.J.E. , Johnstone S. , Smith P. 
Published: March 2003

Aim. Studies of the descriptions of pain by children have neglected their linguistic development, therefore estimates of dental pain in children may not be accurate. This study sought (1) to identify words chosen by children to describe dental pain and (2) to establish the effect of linguistic development on that description. Sample. Seventy‐eight consecutive children between the ages of 5 and 13 years attending a paediatric dental clinic. Method. Each child completed the WORD reading comprehension test. They then underwent a pulp test and a simulated pulp test, administered by a dentist in a counterbalanced order, of a healthy primary canine or permanent incisor, according to the child’s age. To describe each test, the children had to (1) select words from a list of 58 read by the experimenter and (2) give ratings on scales representing ‘sore’ and ‘tingly’. Results. Analysis of variance confirmed that the children chose more words for the pulp test than for the simulated test (P < 0·001); the former also elicited higher ratings for ‘sore’ and ‘tingly’. The numbers of words chosen were transformed by a square root constant to ensure a normal distribution. Multiple regression analysis then showed that (1) the better the children’s reading comprehension, the fewer words they chose, possibly because they were less inclined to choose unfamiliar words, and (2) the older they were, the more words they chose, possibly because of having more experience of pain. There were similar findings for ratings of ‘sore’ and ‘tingly’. Conclusions. To assess children’s experience of pain (1) they need to be presented with a list of words like the ones in this study, (2) the numbers of words chosen by them would represent the severity of pain, and (3) those numbers need to be adjusted for the children’s reading comprehension and age.
‘Ilko dacowo:’ canine enucleation and dental sequelae in Somali children
Authors: Rodd H.D. , Davidson L.E. 
Published: March 2003

Objective. To assess the prevalence of primary canine enucleation and associated dental sequelae in Somali children resident in Sheffield. Design. Cross‐sectional survey. Setting. Somali religious education classes and homework groups, selected primary and secondary schools, and the Charles Clifford Dental Hospital, Sheffield (1998–99). Subjects and methods. The target population were all Somali children aged between 4 and 17 years. Subjects were interviewed to obtain background sociodemographic data and an oral examination was performed. The status of the canine in each quadrant was noted, in addition to the presence of any dental anomalies in adjacent teeth. Features indicative of a history of attempted canine enucleation included: absence of primary canines, localized developmental defects affecting primary or permanent canines and lower lateral permanent incisors, and retention of lower primary lateral incisors with distal eruption of permanent lateral incisors. Results. A total of 260 children were included in the study, comprising 56·5% of the target population. The mean age of the subjects was 9·7 years with an equal male and female distribution. According to the criteria devised, 82 (31·5%) of the subjects were considered to exhibit one or more of the dental features suggestive of a previous history of canine enucleation. There was no significant difference in prevalence according to gender or birthplace (UK, Somalia or another country), but a positive history was greater in subjects whose mother did not speak English. In addition to anomalies involving canines, lower permanent incisors were commonly missing (5·0% of children aged over 9 years). Conclusion. The suspected continuation of canine enucleation in UK‐born Somali children raises important oral health issues. Culturally sensitive education is indicated to discourage this harmful ritual practice.
Therapeutic and economic implications of traumatic dental injuries in Denmark: an estimate based on 7549 patients treated at a major trauma centre
Authors: Borum Mette Kit , Andreasen Jens Ove 
Published: March 2003

Aim. To analyse the type and extent of injuries presented by patients seeking treatment for traumatic dental injuries at a major trauma centre. Furthermore, to analyse acute and subsequent treatment demands and treatment costs. Methods. A therapeutic and economic analysis was performed of 7549 patients treated for traumatic dental injuries in a major trauma centre located at the University Hospital in Copenhagen, Denmark. Cases were divided into uncomplicated (concussion, subluxation, enamel and enamel‐dentine fractures) and complicated cases (crown fractures with exposed pulps and crown‐root fractures, luxation injuries with displacement of the tooth and bone fractures). Results. Primary tooth injuries were found in 2874 patients, involving 5443 teeth, among which 62·8% had complicated injuries. Permanent tooth injuries were found in 4525 patients, involving 10673 teeth, among which 40·4% had complicated injuries. The cost of treatment (including acute trauma service, follow‐up and subsequent restoration) was estimated to be 0·6–1 mill USD a year for the patients treated in this trauma centre. If this figure is transferred to the estimated trauma population in Denmark, a yearly cost of traumatic dental injuries appears to range from 2 to 5 mill USD per 1 mill inhabitants per year according to the treatment scenario. Conclusion. Thus, treatment of traumatic dental injuries comprises an expensive part of the health services in Denmark.
Critical pH in resting and stimulated whole saliva in groups of children and adults
Authors: Anderson P. , Hector M.P. , Rampersad M.A. 
Published: March 2003

Objective. The concentrations of calcium and phosphate in saliva have significant influence on the protective mechanisms of dental hard tissues within the oral environment. A lower calcium concentration means: 1) a lower thermodynamic driving force for hydroxyapatite precipitation at normal oral pH; 2) a higher driving force for hydroxyapatite dissolution at low pH; 3) a lower critical pH. The aims of this study were to: 1. determine the calcium and phosphate concentrations 2. calculate the critical pH for enamel and 3. determine the driving forces for demineralization and remineralization in a group of children and adults. Methods. In this comparative study, calcium and phosphate concentrations were measured in the resting and stimulated saliva of child and adult volunteers using a spectrophotometric system used in routine blood analysis. Salivary flow rates were also measured in each group. Results. The calcium concentrations were lower in children than adults, but the phosphate concentrations were not significantly different. The critical pH was significantly higher for children than adults in both resting and stimulated saliva. Therefore, the thermodynamic driving forces for; (1) demineralisation at low oral pH, is greater, and (2) for remineralisation at normal oral pH, is lower, in children compared to adults. Conclusion. The results of this study show that from thermodynamic considerations alone, there is increased risk of demineralization in children compared with adults.
Histological investigation of physiologically resorbing primary teeth using Ag‐NOR staining method
Authors: Eronat Cemal , Eronat Nesrin , Aktug Mecla 
Published: March 2003

Summary. Objective. The aim of this study was to investigate pulpal tissue of primary teeth in early and late stages of physiological resorption by means of silver‐binding nucleolar organizer region (Ag‐NOR) staining.Study design. Ten primary teeth in early, ten in the late stage of resorption and five sound premolar teeth pulps as the control group were investigated by means of silver‐binding nucleolar organizer region (Ag‐NOR) staining.Results. The mean number of Ag‐NOR’s per nucleus increased with the continuing of the resorption process. The difference in the mean number of Ag‐NORs was statistically significant both in the early and late stage of resorption compared with controls (P > 0·001). In the early stage of resorption calcific plates in the apical part of the pulps were observed. Odontoclasts, as well as inflammatory cells, were observed in the late stages of resorption.Conclusions. The increase in the mean number of Ag‐NORs per nucleus with the progression of the resorption process in primary teeth suggests that metabolic cell activity in the early stages of resorption is enhanced and increased with the continuing of the process, thus showing the importance of the pulp tissue in the resorption process.