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  • Articles  (5,223)
  • Elsevier  (2,772)
  • Blackwell Publishing Ltd  (2,451)
  • American Institute of Physics (AIP)
  • 2020-2023
  • 1990-1994  (4,973)
  • 1935-1939  (250)
  • Process Engineering, Biotechnology, Nutrition Technology  (5,223)
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  • Articles  (5,223)
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  • 1
    Electronic Resource
    Electronic Resource
    COMPARISON OF LAG TIMES OBTAINED FROM OPTICAL DENSITY AND VIABLE COUNT DATA FOR A STRAIN OF PSEUDOMONAS FRAGI (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Values were obtained for the lag times of a strain of the meat spoilage bacterium Pseudomonas fragi under a variety of cultural conditions by analyzing optical density (OD) and viable count (VC) data using the Gompertz equation. Lag times produced from OD data were shorter than those derived from VC data. Observations showed that during the lag phase, cell length increased before the cells began to divide, explaining the apparent earlier resolution of lag phase observed with the OD measurement technique. By linear regression the general equation:Log (VC Lag time) = A + B.Log (OD Lag time)where A = 0.344 and B = 0.868 was derived to interconvert OD lag times and VC lag times. This equation was applied to predicted lag times derived from models that had been constructed using optical density data and that are used to predict growth kinetics of cold-tolerant pathogens on foods. With this adjustment, the models demonstrated an improved predictive ability when compared to measured values for growth of these pathogens on foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00604.x
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  • 2
    Electronic Resource
    Electronic Resource
    INHIBITION OF LISTERIA MONOCYTOGENES AND OTHER BACTERIA BY SODIUM DIACETATE (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Growth and survival patterns of Listeria monocytogenes strain Scott A were studied in brain heart infusion broth containing sodium diacetate. Minimum inhibitory concentrations decreased with decrease in temperature, from 35 and 32 mM at 35C and 20C, respectively, to 28 mM at 5C. Broth pH containing 35, 32, and 28 mM sodium diacetate was 5.25, 5.40 and 5.60, respectively. Sodium diacetate was more effective than acetic acid alone in inhibiting the organism over the pH range of 5.0-6.0. Addition of 21 mM (0.3%) sodium diacetate to ground beef or beef slurry suppressed total aerobic counts during refrigerated storage. Although the meat pH decreased from 5.6 to 5.2 by the addition of the compound, a major part of the antimicrobial effect was attributed to the diacetate and not just pH. Sodium diacetate suppressed growth of three additional L. monocytogenes strains and strains of Escherichia coli, Pseudomonas fluorescens, Salmonella enteriditis and Shewanella putrefaciens. P. fragi, Yersinia enterocolitica, Enterococcus faecalis, Lactobacillus fermentis and Staphylococcus aureus were insensitive to the compound. Sodium diacetate has potential for use in controlling growth of listeriae in meat, poultry and fish products and suppressing growth of certain Gram-negative spoilage and pathogenic microorganisms.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00588.x
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  • 3
    Electronic Resource
    Electronic Resource
    BACTERIAL ADHERENCE AND VIABILITY ON CUTTING BOARD SURFACES (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The adherence and viability of Escherichia coli inoculated onto the surfaces of plastic cutting boards and new and used wood cutting boards were evaluated. Most of the inoculum was recovered from all surfaces after resident drying times of 5 min and from plastic surfaces at 24 h. When the exposure time was extended to 2 h, 〉 90% of the cells placed on new and used dry wood surfaces were not recovered after vigorous rinsing. Scanning electron microscopy showed that the bacteria resided within the structural xylem fibers and vegetative elements of the wood. After resident drying times of up to 2 h, almost 75% of the adherent bacteria on the wood surfaces were viable, as defined by a nalidixic acid direct viable count procedure. Microcosm studies showed no intrinsic growth-supporting or toxic properties of the cutting board materials. Bacteria that adhered to plastic surfaces were more easily removed by low-temperature washing than were cells that adhered to wood surfaces. These studies demonstrated that bacteria adhering to wood surfaces resided within the structural and vegetative elements of the wood's xylem tissues and were viable; wood was more retentive than plastic; penetration of the inoculum liquid promoted cell adherence to the wood matrix; and conditioning of wood with water before inoculation interfered with bacterial adherence.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00591.x
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  • 4
    Electronic Resource
    Electronic Resource
    EDITORIAL (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00578.x
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  • 5
    Electronic Resource
    Electronic Resource
    ENRICHMENT OF SEVERELY AND MODERATELY HEAT-INJURED LISTERIA MONOCYTOGENES CELLS (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Recovery of injured cells of a 90% heat kill of Listeria monocytogenes strain Lm82 in Trypticase soy yeast extract broth (TSBYE) at 30C was determined in enrichment broth and modified enrichment broth. Although the surviving population was heterogeneous with respect to degree of damage, two fractions of surviving cells defined as moderately and severely damaged were considered. Progeny of moderately damaged survivors (NaCl-sensitive but not enrichment medium-sensitive) increased about 100-fold in 5 h; severely damaged cells (enrichment medium- and NaCl-sensitive) did not grow in this time period. Most of the severely damaged cells required 20 h or longer to recover in TSBYE and even longer in TSBYE plus selective agents. Recovery was accelerated either by adding sodium pyruvate or by reducing the oxygen level. The results were used to design a Mark I preenrichment/enrichment protocol based on the U.S. Food and Drug Administration's selective enrichment broth.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00598.x
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  • 6
    Electronic Resource
    Electronic Resource
    PSYCHROTROPHIC AND MESOPHILIC FUNGI ISOLATED FROM IMPORTED FROZEN LEAN MEAT IN EGYPT (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: From 475 samples of imported frozen lean beef in Egypt, 859 psychrotrophic fungal strains (770 strains by the dilution plating and 89 strains by direct plating) were isolated. There were also 1291 mesophilic fungal strains isolated (1133 and 158 strains by the two different methods, respectively). The predominant psychrotrophs identified were species of Cladosporium and Penicillium while most mesophiles were in the genera of Aspergillus, Cladosporium and Penicillium.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00601.x
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  • 7
    Electronic Resource
    Electronic Resource
    SURVIVAL OF SALMONELLA TYPHIMURIUM, ESCHERICHIA COLI O157:H7 AND LISTERIA MONOCYTOGENES DURING STORAGE ON BEEF SANITIZED WITH ORGANIC ACIDS (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sterile beef tissue was inoculated with either Salmonella typhimurium, Escherichia coli O157:H7 or Listeria monocytogenes Scott A and washed with 23C distilled water, 1% lactic acid or 1% acetic acid. The washed tissue was subjected to simulated dry chilling or spray chilling followed by storage at 5C. The washed tissue was stored at 5C for up to 21 days at 26% relative humidity, and total bacterial populations were determined by plating on nonselective and selective agars. There was no significant difference in the surviving populations of S. typhimurium, Escherichia coli O157:H7, or L. monocytogenes after storage, irrespective of chilling method. The surviving populations of bacteria were significantly lower on acid washed adipose tissue, when compared to the comparable water washed tissue. These results indicate that although injury and recovery of pathogenic bacteria may occur as a result of organic acid carcass sanitizing treatments, there was no practical significance of this phenomenon after 3 days of storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00603.x
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  • 8
    Electronic Resource
    Electronic Resource
    MATHEMATICAL MODELING OF MICROBIAL GROWTH: A REVIEW (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The use of mathematical modeling of microbiological behavior to predict and evaluate food safety or shelf life is receiving considerable interest. Researchers are attempting to use mathematical equations that incorporate such critical growth factors as pH, aw, and NaCl content to predict microbial growth and/or toxin production in order to replace traditional time-intensive challenge studies. Predictive equations can be divided into probabilistic, regression, Arrhenius, and square root models. Models vary greatly in theory and complexity. Predictive models are used to monitor processes ranging from temperature during distribution to inventory control. They have been shown to be useful in product development and shelf-life estimation when safety is not an issue. Most models are generated by regression analysis of data obtained from laboratory experiments. Statistically based models, even when conservatively derived, are not appropriate as the only criterion for evaluating food safety.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00594.x
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  • 9
    Electronic Resource
    Electronic Resource
    MICROBIOLOGICAL STUDY OF ARZÚA CHEESE (NW SPAIN) THROUGHOUT CHEESEMAKING AND RIPENING (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Changes during production and ripening in the microbial flora of 11 batches of Arzúa, a soft cheese made from raw cow's milk, were investigated. The following microbial groups were counted on the surface and interior of the cheese: total viable count (TVC), lactic acid bacteria (LAB), halotolerant flora, enterococci, proteolytic enterococci, staphylococci, Staphylococcus aureus, Enterobacteriaceae, faecal coliforms, molds, yeasts, Listeria spp. and (in milk) Brucella spp. pH and water activity were also determined. TVC and LAB were, generally, more than 9 log (cfu/g). Enterococci counts increased gradually, reaching values in excess of 6 log units. Halotolerant flora and staphylococci remained practically constant throughout ripening, at 6–8 and 5–7 log units, respectively. Maximum Enterobacteriaceae and faecal coliform counts exceeded 7 and 6 log units, respectively. Brucella spp. were not detected in any of the milk samples. Listeria spp. were detected in four batches, and Listeria monocytogenes in two.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00596.x
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  • 10
    Electronic Resource
    Electronic Resource
    THE EFFECT OF LACTIC ACID DECONTAMINATION ON THE MICROFLORA ON MEAT (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Meat acquires a characteristic microflora after slaughter and butchering. This normal microflora may be beneficial in that it occupies a niche that would otherwise permit unimpeded growth of potential pathogens. Lactic acid decontamination (LAD) is intended to eliminate pathogens but also affects the normal microflora. The immediate effect was studied by means of an in-vitro model. Experiments using this model achieved a reduction in the mesophilic Enterobacteriaceae on meat by 1 to 3 log10 colony forming units and shifted the predominant microflora in the direction of Gram-positive bacteria and yeasts. Colony counts were an unreliable indicator of LAD-induced reductions in Gramnegative foodborne pathogens. Their reduction depended on the ratio of the more lactic acid resistant Gram-positive bacteria to the more sensitive Gram-negative bacteria. The rank order of lactic acid-resistance of nonpathogens present on meat was yeasts = lactobacilli 〉 psychrotrophic Gram-positive bacteria 〉 mesophilic Enterobacteriaceae. Psychrotrophic Gram-negative bacteria were the most sensitive.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00597.x
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  • 11
    Electronic Resource
    Electronic Resource
    INCIDENCE OF LISTERIA SPECIES IN INDIAN SEAFOODS AND MEAT (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Thirty eight samples of fresh, frozen and dry seafoods and 27 samples of fresh and cold stored meat and meat products obtained from retail shops were examined for the presence of Listeria spp. Direct plating of the sample homogenate on Listeria Selective Agar (LSA) was compared with the two step enrichment method devised by Hao et al. for detecting Listeria spp. in vegetables. We report that modification of this methodology involving cold enrichment for 48 h in Brain Heart Infusion (BHI) at 10C followed by enrichment at 37C in Listeria enrichment broth (LE) resulted the enumeration of a large population of Listeria from flesh foods. Listeria isolates from fish and meat were identified by employing the cultural methods given in modified version of the Bacteriological Analytical Manual (Lovett and Hitchins 1988). Listeria spp. from seafoods were identified, with the order of predominance as L. grayi, L. innocua, L. murrayi, L. seeligeri. Samples of meat and their products were found to be contaminated mainly with L. innocua and L. murrayi. In contrast, screening of an independent batch of 20 fish and meat samples by adopting the PHLS (UK) method revealed predominance of L. grayi and L. seeligeri in fish and presence of additional species like L. seeligeri, L. ivanovii and L. welshimeri in meat products. None of the methods however could detect incidence of L. monocytogenes in any of the samples tested from local market in Bombay.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00589.x
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  • 12
    Electronic Resource
    Electronic Resource
    ADDENDUM (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00592.x
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  • 13
    Electronic Resource
    Electronic Resource
    MICROBIOLOGICAL QUALITY OF CEBRERO CHEESE FROM NORTHWEST SPAIN (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cebrero cheese is traditionally manufactured from raw cow's milk in the Cebrero mountains of Galicia (NW Spain). We report determinations of pH and aw, and counts of total aerobic bacteria, psychrotrophs, Enterobacteriaceae, Escherichia coli, coagulase-positive Staphylococcus aureus, Listeria, molds and yeasts, in 49 samples. E. coli count exceeded the level permitted by Spanish legislation in 51% of samples. S. aureus count exceeded the level permitted in 20% of the samples. In one sample, with pH 5.06, two species of Listeria (L. monocytogenes and L. seeligeri) were detected. Although the pH of this cheese is fairly low, it does not appear to be sufficient to prevent the occurrence of certain pathogenic microorganisms.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00579.x
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  • 14
    Electronic Resource
    Electronic Resource
    THE INTERRELATIONSHIP BETWEEN PERCEIVED KNOWLEDGE, CONTROL AND RISK ASSOCIATED WITH A RANGE OF FOOD-RELATED HAZARDS TARGETED AT THE INDIVIDUAL, OTHER PEOPLE AND SOCIETY (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The relationship between perceived risk, perceived control and perceived knowledge was investigated for a range of food related hazards. One hundred and eighty six questionnaires were completed; these were designed to assess perceived risk for a range of food related hazards at three levels of risk “target”— personal risk, risk for other people, and risk for society. Additional questions about perceived control and perceived knowledge for the potential hazards were also asked.Results indicated that individuals perceived personal risk to be lower than for either other people or society, independent of the hazard characteristics, in line with the theory of optimistic bias. Personal control tended to be seen as greater for the self than for other people, for those hazards where personal control was conceptually feasible. Perceived control for societal hazards was conferred onto society. Individuals thought that personal knowledge for a given hazard was greater than for other people. No direct relationship between perceived control and perceived risk was found, although there was a direct relationship between perceived knowledge and perceived control.The results are discussed within the framework of optimistic bias and illusion of control. It is concluded that the mechanism for such effects is dependent on the perceived characteristics of the potential hazard itself.Optimistic bias and greater perceived knowledge about potential hazards may explain the failure of public information campaigns; individuals will assume that they are invulnerable to hazards, and that information is directed at individuals less knowledgeable than themselves.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00581.x
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  • 15
    Electronic Resource
    Electronic Resource
    INFLUENCE OF COMPUTERIZED PANEL TRAINING ON CONTEXTUAL EFFECTS (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Computerized panel training with graphic feedback showed significant feedback effects for magnitude estimation judgments of sweet and sour taste intensities. Context effects still existed but were reduced after training with or without feedback for both line scale and magnitude estimation scaling methods. Following a 2-week period of inactivity, context effects tended to increase. These results suggest implications for current descriptive panel training and maintenance activities.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1994.tb00256.x
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  • 16
    Electronic Resource
    Electronic Resource
    ADJUSTING ROASTED PEANUT ATTRIBUTE SCORES FOR FRUITY ATTRIBUTE AND NONOPTIMUM CIELAB L* VALUES (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Developing peanut breeding strategies for roasted peanut flavor improvement requires that roasting be to an optimum and effects of negative environmental exposure be to a minimum. In practice it is difficult to achieve these conditions. However, statistical adjustments are possible. To ascertain the proper adjustments, surface response equations were determined relating roast color and fruity attribute scores to roasted peanut attribute score. Fruity attribute had a depressing effect on roasted peanut attribute score. Similarly, underroasting as well as overroasting led to reduced roasted peanut attribute scores. Adjusting for genotype and location had nonsignificant effects on mean optimal roast color or linear equation slope values of the fruity-roasted peanut relationship. With these findings a method for maximization of roasted peanut values was developed using a modified SAS routine. Although the capability to estimate the roasted peanut flavor of a sample with optimal roasting and environmental effects has several potential applications, our specific application is to evaluate parentage contribution to flavor enhancement or flavor reduction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1994.tb00253.x
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  • 17
    Electronic Resource
    Electronic Resource
    THE USE OF STANDARDIZED FLAVOR LANGUAGES AND QUANTITATIVE FLAVOR PROFILING TECHNIQUE FOR FLAVORED DAIRY PRODUCTS (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sensory terminology is very important in descriptive analysis and perceptions are greatly influenced by the language. Definitions can be very useful for specifying and describing a sensation. However, many sensory attributes are not easily defined and physical reference standards can contribute a great deal to smoothing language problems. They can be used to develop the proper descriptive language, to reduce the amount of time required to train the sensory subjects, and to calibrate the panel in the use of the intensity scale, all the while providing documentation of the sensory terminology.The Quantitative Flavor Profiling (QFP) technique was applied to evaluate flavored cheese analog, yoghurt and sweetened milk samples. Specific standardized flavor languages were developed for each product type and included reference standards for each sensory descriptor. The results of QFP were analyzed by principal component analysis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1994.tb00255.x
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  • 18
    Electronic Resource
    Electronic Resource
    COMPARISON OF SIMPLIFIED METHODS FOR EVALUATION OF SENSORY THRESHOLDS OF ADDED SUBSTANCES (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Results obtained in the determination of sensory thresholds with three different simplified methods were compared. The methods were: a modification of the ascending method of limits (1), one based on the method of the constant stimuli (2), and one based on the use of scales (3). The study was carried out on two sensorially simple systems, sucrose and aspartame aqueous solutions. The thresholds values for sucrose obtained by method 1 (1.41 g/L) and by method 2 (1.60 g/L) were similar and within the range obtained by method 3 (0.6–1.6 g/L). For aspartame the values obtained with methods 1 and 2 were also similar (0.004 and 0.005 g/L, respectively), but they were below the minimum value of the corresponding range (0.008–0.016 g/L) calculated with method 3. These results suggest that the sensory methods provoked less variability in thresholds values than other noncontrolled factors. The limitations and advantages of each method are discussed considering: experimental work, precision of results and practical validity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1994.tb00254.x
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  • 19
    Electronic Resource
    Electronic Resource
    ANNOUNCEMENT (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1994.tb00244.x
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  • 20
    Electronic Resource
    Electronic Resource
    A COMPARISON OF FREE CHOICE PROFILING AND MULTIDIMENSIONAL SCALING OF VANILLA SAMPLES (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In Free Choice Profiling (FCP) each individual panelist creates his own series of descriptors to describe the differences among a set of samples. This is in contrast to multidimensional scaling (MDS) where the panelists assess the similarities among the samples. The objective of this study was to compare the results obtained from two FCP panels (one composed of “sensory-savvy” persons and the other of “sensory-naive” individuals) with MDS results. Vanillin and four vanilla samples each originally at 3-fold, 10-fold and 20-fold concentration were evaluated. On average the sensory-savvy (SS) panelists did not use significantly more descriptors than the sensory-naive (SN) group. However, the terms used by the SS group were more likely to discriminate among the samples than the SN terms. Procrustes analysis indicated that the SN data did not have a true consensus space while the SS data did. The MDS data space was visually similar to the FCP space.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1994.tb00258.x
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  • 21
    Electronic Resource
    Electronic Resource
    COMPUTERIZED PANEL TRAINING: EFFECTS OF USING GRAPHIC FEEDBACK ON SCALE USAGE (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A well-trained panel is a valuable tool for describing and quantifying characteristics of a food product. This research was undertaken to study the effects of feedback during panel training. A computerized system was designed using the Macintosh computer to gather data and provide panelists with individualized instruction and immediate graphic feedback. Two levels of feedback (with or without) were delivered to the panelists over a 2-week training period. Feedback consisted of correct response for discrimination testing and a graph displaying means and deviations for scaled data.Results showed an expansion in the use of the line scale and an increase in precision across trials. No notable change in magnitude estimation sample scores was observed across feedback conditions; however, deviations were lower following feedback. Although exposure/practice alone provided similar changes, further differences were affected with graphic feedback. Results suggested individualized computer assisted instruction with graphic feedback may provide an efficient and effective tool to complement existing panel training techniques.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1994.tb00257.x
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    LIKING FOR ICE CREAM MEASURED WITH THREE PROCEDURES: SIDE-BY-SIDE, AFTER CONSUMPTION AND SINGLE SAMPLES (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The purpose of this study was to compare how similar results are achieved by three different procedures of measuring liking for ice cream. Subjects (N=56) assessed their liking for three brands of vanilla ice cream on a 9-point scale in seven sessions within three weeks. The examined procedures were (1) tasting and rating all three brands simultaneously side-by-side within the same session, (2) rating each brand in separate sessions after ad libitum consumption and (3) tasting (without consumption) and rating each brand in separate sessions. The liking scores for brands differed significantly but the differences were small because all samples were well-liked. In all procedures, the ratings of liking differed clearly between those who ranked the brand first and those who ranked it second or third, even if there was a considerable number of tied first places. Correlations among the three different measurements of liking were relatively low for all brands of ice cream (r = 0.16 – 0.37). The most preferred brand for most respondents changed from one procedure to another. The perceived characteristics were close to ideal in all brands, and all three procedures gave similar mean results. The distance of mouthfeel, creaminess, sweetness, and vanilla aroma from ideal differed between those who liked the brand best and those who rated it second or third. These differences were larger in side-by-side and after consumption conditions compared to single sample presentation.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1994.tb00259.x
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    A THEORETICAL NOTE ON DIFFERENCE TESTS: MODELS, PARADOXES AND COGNITIVE STRATEGIES (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A simple nonmathematical introduction is given to Thurstonian modeling and its application to difference testing. The theoretical treatment explains differences in performance noted for various difference test protocols and the so-called paradox of discriminatory nondiscriminators, whereby a slight change in instructions to the judge can alter the proportion of tests performed correctly. From this, the assumptions in the use of binomial statistics for analyzing difference tests and their shortcomings, are discussed. New ideas on the generality of the paradox of discriminatory nondiscriminators are discussed, along with the effects of the cognitive strategy adopted by the judge during testing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1994.tb00246.x
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    CLASSIFICATION OF CHEESES ACCORDING TO THEIR CLOSENESS TO THE CHEDDAR CHEESE CONCEPT (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An important issue in consumer oriented studies is to measure how closely a specific product or perception matches the representation people have of it. We used a concept matching technique to assess the degree to which a variety of different cheeses matched subjects’ concepts of Cheddar cheese. Eighteen subjects made their judgments using their own past experiences with Cheddar cheeses. They made judgments in three separate conditions: only the odor, only the taste and texture and normal eating. This technique provided valid and reliable information on the extent to which the cheeses matched the subjects’ concept of Cheddar cheese. Agreement between classifications of cheeses based on taste and texture only and based on normal eating was high (R=0.90). Agreement between classifications based only on odor and those based on normal eating was weaker (R-0.59). Thus, the taste and texture of the cheeses were more useful than the odor for classifying cheeses as Cheddar.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1994.tb00245.x
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    A STUDY OF SAMPLE AND ASSESSOR VARIATION: A MULTIVARIATE STUDY OF WINE PROFILES (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Thirty French red wines, selected from the main regions of France, were chosen as objects for an expert panel to be trained in Descriptive Analysis. Seventeen attributes were chosen to describe the wines. Principal Component analysis showed a good separation of the wines among regions of origin. The results were verified by Analysis of Variance (ANOVA). Generalized Procrustes analysis was included to analyze the panelist performance, such as individual differences in attribute ratings.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1994.tb00248.x
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    EVIDENCE OF AN ADSORPTION-DESORPTION MODEL FOR HUMAN IRRITANT PERCEPTION (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The temporal irritant response was evaluated for six concentrations of capsaicin, cinnamaldehyde, andpiperine, using time-intensity (TI) methodology. TI curves were evaluated using six TI parameters: maximum intensity (Imax), time-to-maximum (Tmax), plateau time (Tplat), total time (Ttot), maximum rate of onset (Monset) and maximum rate of decay (Mdecay) of perception. Maximum intensity was used to evaluate the appropriateness of the Beidler taste equation, calculate the degree of affinity of the stimuli for the receptor (Kb), Gibbs free energy values, and the other TI parameter were used to quantify the adsorption desorptionprocesses. For cinnamaldehyde and capsaicin, correlation coefficients for the proposed Beidler taste model were 0.999, and 0.996, respectively. The large association constants (Kb) for cinnamaldehyde (25 M−1) and capsaicin (5.2 × 104 M−1), compared to taste compounds, were consistent with their steep psychophysical functions and their persistent aftertastes. Concentration dependencies of Tmax Tplat, Ttot, Monset and Mdecay, fit linear and semi-hyperbolic functions and were congruous with the proposed adsorption- desorption model for irritant perception.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1994.tb00247.x
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    PRODUCT TESTING 1: THE DISTINCTION BETWEEN S-R (STIMULUS-RESPONSE) AND R-R (RESPONSE-RESPONSE) MODELS (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: There are two approaches to modeling key relations among variables when one tests products. S-R or stimulus-response modeling assumes that the researcher controls the antecedent physical variables (such as ingredients or processing), and that these physical variables are the primary cause of product-to-product differences. R-R or response-response modeling assumes that the researcher can measure co-varying physical measures of a food, but may or may not have control (or even knowledge) of the antecedent physical variables that generate product differences. S-R modeling allows for true optimization, in terms of defining the operations needed to maximize an attribute (e.g., acceptance). R-R modeling allows only a guess as to what particular combination of physical measures would correspond to a maximum level of the attribute. Often S-R and R-R modeling and optimization are confused with each other, leading to incorrect conclusions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1994.tb00249.x
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    MEETING SECOND PANGBORN SENSORY SCIENCE SYMPOSIUM (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1994.tb00252.x
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    THE RELIABILITY OF MDPREF TO SHOW INDIVIDUAL PREFERENCE (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Liking rating data of 8 pigmeat products from 99 Australian females aged 25-45 was analyzed using MDPREF. A line scale extended past the anchor points, 100 mm long and anchored by the words ‘dislike extremely’ and ‘like extremely’ was used. Liking was judged on the product name alone, no products were actually tasted. MDPREF configures products and consumers so that individual preferences (or product order preference) can be obtained. The order of product preference from the rating scores and order of product preference from the MDPREF analysis for each consumer was matched. It was found that the preference order for each consumer from the MDPREF map matched the order shown by rating scores in about 25% of cases. MDPREF produced 17% of consumers who had no products in the correct position for the preference order. Only 1% of consumers had all eight product preferences in the correct order.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1994.tb00251.x
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    PRODUCT TESTING 2: MODELING VERSUS MAPPING AND THEIR INTEGRATION (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Evaluations of multiple products in a category proceed with two different, unstated objectives, and two distinct analytic approaches. The first objective is to “map” the category - viz., to put the products in a category onto some type of geometrical map with the property that products lying close to each other on the map share aspects in common. Researchers use mapping to identify which products compete with each other, as well as to discover whether or not there exist in the category unfilled “holes” that have promise. Researchers use modeling, in contrast, to identify the salient dimensions along which consumers differentiate products in the category. Modeling assumes that the researcher will create a relation between two or more attributes in the category. The analysis generates equations (or even only correlations) rather than maps. Mapping and modeling are complementary, yet often one approach is used to the exclusion of the other because of internal biases and points of view held by the researcher. This paper shows how the two are used, and how they can be integrated to create a more powerful analytic approach.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1994.tb00250.x
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    A STATISTICAL ANALYSIS OF DIFFERENCE TESTS WITH REPLICATIONS (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This paper proposes a statistical method for difference tests with repetitions. Classical methods for difference tests are based upon the binomial distribution, and are not concerned with the number of repetitions per judge. But when more than one replication of a difference test is required, judgements from different judges are more independent than replicates from the same judge; these two cannot be combined in the classical methods. In this paper, we propose another approach that takes into account two points: the number of repetitions per judge, and the differences within subjects. Two examples are presented to illustrate this approach.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1994.tb00236.x
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    GRAPES: A METHOD AND A SAS® PROGRAM FOR GRAPHICAL REPRESENTATIONS OF ASSESSOR PERFORMANCES (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: GRAPES computes individual and global analyses of variance for sensory profiling data, consisting of several sessions in which all the panelists gave scores to all the products for a number of attributes. The fitted model takes into account the session effect. GRAPES summarizes the results by means of graphical assessor scatterplots which allow to check and to compare panelist performances, such as the way of using scale, the reliability, the discrimination power and the agreement with the panel. In addition, GRAPES detects the outliers for each of these criterion. The usefulness of GRAPES for the panel leader will be demonstrated using texture and flavor profiling of 4 restructured steaks by 12 assessors for 15 attributes. The SAS® program GRAPES, available by e-mail from the author, requires the SAS/BASE®, SAS/STAT®, SAS/GRAPH® and SAS/IML® softwares.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1994.tb00238.x
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    SENSORY EVALUATION OF CHEDDAR CHEESE MADE WITH SODIUM CHLORIDE OR MIXTURES OF SODIUM AND POTASSIUM CHLORIDE (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cheddar cheese (three trials) was made from split lots of curd, salted with NaCl or mixtures of NaCl/KCl and ripened at 3 ± 1C. Preferences for cheese, as determined by consumer panels, were significantly (P 〈 0.05) affected by flavor and order of presentation to panelists but not (P 〉 0.05) by age of cheese. In the first order of presentation, cheese made with NaCl was preferred over those made with NaCl/KCl, whereas in the second order of presentation cheese made with 1.52% NaCl/KCl (2:1) was preferred. In the third order of presentation, cheese made with 1.72% NaCl (rather than 1.5%) was preferred. Overall, mean scores were higher for cheeses made with NaCl than with NaCl/KCl. However, the score of cheese made with ca. 1.5% NaCl/KCl was not significantly (P 〉 0.05) different from that of cheese made with ca. 1.5% NaCl. Cheese made with ca. 1.5% NaCl/KCl (2:1) was consistently preferred over cheeses containing more KCl.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1994.tb00240.x
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    RESPONSES OF JAPANESE AND AUSTRALIANS TO SWEETNESS IN THE CONTEXT OF DIFFERENT FOODS (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The responses of Australians and Japanese to the sweetness of 36 products from 6 food categories, namely beverages, biscuits, cereals, chocolates, fruit juices and jams were compared using ‘sweetness liking’, ‘sweetness strength’ and ‘sweetness just right’ scales. Similar responses were obtained for the two panels with jams and fruit juices, but considerable disagreement particularly as regards ‘sweetness liking’ occurred with beverages, biscuits and chocolates where there was evidence that familiarity with the products influenced sweetness responses. Where it was possible to compare the ‘sweetness strength’ of similar products from each country, e.g., strawberry jam, there were no obvious differences. The sweetness of products from both countries covered a wide range of levels, and liking for sweetness levels appeared to be dependent on the context of the product and familiarity with the product. Prediction of liking for the sweetness level of a particular product does not appear possible and it is clear that with a significant number of products from either country that modification of sweetness levels would be necessary for acceptance by the other culture.
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    EFFECTS OF STARTER CULTURES ON SENSORY PROPERTIES OF SET-STYLE YOGHURT DETERMINED BY QUANTITATIVE DESCRIPTIVE ANALYSIS (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A series of yoghurts was produced by using ten commercially available starter cultures under laboratory conditions and subjected to descriptive sensory analysis. The score sheet was developed by a ten member panel and included eight sensory categories. Additionally, a hedonic scale was used for evaluating acceptability impression. Statistical analysis showed good performance of both individual subjects and the whole panel. Furthermore, homogeneity between replicate assessments was observed. Significant differences between products were found in each sensory category except texture (gel firmness). Correlation analysis showed significant interrelations between some sensory continua. By using multiple regression analysis hedonic scores were found to be mainly determined by ‘Flavor’ and ‘Ropiness’ showing positive and negative weightings, respectively.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1994.tb00239.x
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    PLEASANTNESS OF COOKIES, JUICE AND THEIR COMBINATIONS RATED IN BRIEF TASTE TESTS AND FOLLOWING AD LIBITUM CONSUMPTION (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Four combinations of cookie and juice were presented to 42 subjects for ratings of pleasantness of the items and their combinations (Experiment 1). Pleasantness of juice contributed to the pleasantness of a combination more than that of cookie (multiple regression analysis). In Experiment 2, subjects (N=41) rated each combination after ad libitum consumption in four separate sessions. Pleasantness of a cookie contributed more to the pleasantness of a combination than that of juice, and the average R2 obtained in multiple regression analysis was higher than in Experiment 1, suggesting that ratings after ad libitum consumption are more reliable. Pleasantness ratings explained ad libitum consumption of an item up to 23%, but perceived hunger and thirst, and consumption of the other item were at least equally good predictors. It is concluded that the pleasantness is only one among the multiple factors affecting amounts consumed in laboratory conditions.
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    A RESEARCH NOTE: COMPARISON OF TIME-INTENSITY AND THRESHOLD MEASURES FOR DETERMINING BITTER TASTE SENSITIVITY OF CAFFEINE USER AND NONUSER (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two taste sensitivity measures (detection threshold and time-intensity [T/I]) were applied to evaluate bitter taste sensitivity of caffeine in both caffeine nonusers (n = 12) and users (n=12, caffeine consumption level; 〉 300mg/day). Taste thresholds of caffeine were significantly different between nonusers and users in two test sessions (p 〈 0.01 in first and p 〈 0.05 in second). In T/I measures, only the difference in peak height was observed between the two groups in one of two test sessions. The other two measures, half width and area of T/I curves showed no significant difference.
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    ORAL ASSESSMENT OF HARDNESS BETWEEN ELASTIC AND PLASTIC PRODUCTS (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This study examined how people compare the hardness of different materials. Simple models with either elastic or plastic behavior were prepared and controlled mechanically. Six elastomers were compared to 29 plastic dental waxes of different hardness. For each elastic sample, a psychophysical staircase method was used to determine its perceived hardness in comparison to the plastic samples. Single bites were performed and the forces were recorded by a small load-cell placed between the sample and the teeth. Nine subjects. free of dental pathology, participated in this study. Subjects were able to match samples of both materials with a specific stress ratio which depended on the hardness of the elastic samples. Results indicated that people do not use the same sensory cues and, in this case, no clear role of the bite force was established.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1994.tb00243.x
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    A COMPARISON OF TRAINED AND UNTRAINED JUDGES’ EVALUATION OF SENSORY ATTRIBUTE INTENSITIES AND LIKING OF CHEDDAR CHEESES (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objective of this study was to compare the preferences and performance of three groups of judges, which represented different types and levels of training. Three groups of judges (descriptive analysis judges, ADSA dairy judges and untrained) rated their liking and the sensory attributes of five Cheddar cheeses. The trained panels rated two cheeses relatively lower in liking than did the untrained panel but otherwise generally agreed with the liking ratings of the untrained judges. The trained judges tended to find larger differences in liking among the cheeses than the untrained panel. Training did not improve the agreement among judges on the liking ratings assigned to the cheeses. The trained judges rated the cheeses less intense for most all of the attributes. The three panels disagreed on the relative size and direction of differences in intensity for most all of the attributes. The trained panels did not typically find larger differences among the cheeses in the intensity of the attributes than the untrained panel. Training improved agreement among panel members on the attribute ratings. The attributes of the dairy judges were less intercorrelated.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1994.tb00226.x
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    A COMPARISON OF DESCRIPTIVE ANALYSIS OF VANILLA BY TWO INDEPENDENTLY TRAINED PANELS (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Descriptive analysis panelists create, through training, a consensus language to describe perceived differences among samples. If DA gives reliable, objective descriptions of samples, it would be expected that data obtained from independently trained panels be consistent. Two DA panels were trained independently using the same samples. Vanillin and four vanilla samples each at 3-fold, 10-fold and 20-fold concentration were evaluated. Panel J used 14 terms to describe the vanillas and panel K used 16 terms. Eleven and thirteen terms, respectively, significantly discriminated among the samples. Principal component analyses (PCAs) for the two panels were visually similar. Both separated vanillin, Bourbon, Bourbon Processed Bali, Indonesian and Indonesian Non-smoky vanillas across the first PC. Procrustes analysis of the two spaces had a 0.80 fit value. Both the PCAs and the Procrustes analysis indicated considerable overlap of similar descriptive terms. Thus it appears that DA does give reliable consistent results across independently trained panels.
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    OLFACTORY RESPONSIVENESS TO DIACETYL (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Odor thresholds in the headspace over aqueous solutions of diacetyl (butane-2,3-dione) were measured in quadruplicate by a forced-choice procedure in 53 individuals. Mean individual thresholds varied over a factor of 256, with the group average at .005 μg/ml. Thresholds showed a modest negative correlation with suprathreshold intensity ratings. Intensity ratings were distributed bimodally, consistent with the existence of insensitive and sensitive groups and suggesting the possibility of a specific anosmia for this compound.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1994.tb00229.x
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    THE EFFECT OF MASTICATORY PATTERNS AS MEASURED BY TIME-INTENSITY AND ELECTROMYOGRAPHY ON THE PERCEPTION OF BOVINE MUSCLE TENDERNESS (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The relationship between perception of tenderness and chewing activity was explored using the Time-Intensity measurement of perception and electromyographic measurements of masseter muscle movement. Semitendinosus muscles from eight treatments of forage fed beef were evaluated by nine individuals. The Time-Intensity parameters of Area Under the Curve and Decrease Area were the most useful for treatment separation based on tenderness. Information was obtained from the electromyogram regarding the number of chews, time to chew and mastication rate. However, more work with EMG measurements is required to accurately study the effect of masticatory patterns on tenderness perception.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1994.tb00228.x
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    GRAPHICAL APPLICATIONS IN THE ANALYSIS OF CROSSOVER DESIGNS IN FOOD SENSORY STUDIES (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Graphs useful in exploratory data analysis for checking assumptions and evaluating treatment, sequence, and period effects in a linear model from a crossover design are discussed. In particular, a two-period, two-treatment crossover design of a food sensory study is used to illustrate the applications of these graphs.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1994.tb00230.x
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    CHEMICAL SENSES XI ABSTRACTS (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1994.tb00234.x
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  • 45
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    MEASURING SOURCES OF ERROR IN SENSORY TEXTURE PROFILING OF ICE CREAM (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This paper presents a general protocol for the sensory texture profiling of ice cream using eleven descriptors. Four ice cream bases, all containing 10% butter fat, were used in the profiling experiments. The composition of the bases was varied to create differences in softness, cold sensation and toughness. In addition, three sources of error were investigated: temperature, manner of serving and order of presentation. The importance of each type of error was determined by ANOVA techniques. Texture variables (descriptors) are influenced not only by the composition of an ice cream base, but also by the temperature of the ice cream during evaluation. When good standard procedures are used to scoop samples and to present them to panelists, sensory evaluations need not suffer from the other two sources of error examined.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1994.tb00231.x
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    USING CUMULATIVE RANKS TO DETECT INDIVIDUAL DIFFERENCES IN SENSORY PROFILING (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This paper is about detection of individual differences among assessors in sensory profiling. A discussion of different types of such differences are given and a graphical tool that can be used for detection of some of them is presented. It is also discussed how this tool, the so called Eggshell plot, can be used in practice and how it is related to the different types of individual differences. The theory is illustrated by two examples from sensory profiling, one from analysis of sausages and one from analysis of cheese.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1994.tb00232.x
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    SENSORY PROPERTIES OF EXTRUDED CORN MEAL RELATED TO THE SPATIAL DISTRIBUTION OF PROCESS CONDITIONS (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The quality determining factors of extruded products are affected by the temperature, shear and pressure generated by any input to the extruder during the short residence time (〈 120s). Although the relationship of process history to measurable product qualities has been established, sensory qualities have not been well correlated to these process responses. Sensory attributes of extruded corn meal products were investigated and correlated to measured physical properties in this study. Corn meal was extruded in a twin screw extruder (Baker Perkins MPF 50/25; LD ratio 15:1) with step increases in screw speed from 200-400 rpm, and moisture from 16-22%. Principal component analysis (PCA) of main factors from sensory color, crispness, and adhesiveness was correlated to process torque, pressure and temperature. Spatial distribution of process response and product attributes showed crispness to be dependent on extrusion temperature. Porosity and adhesiveness were not correlated to any measured process response. PCA analysis identified significant differences in the effects of moisture and screw speed input to the extruder on product properties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1994.tb00233.x
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    MEETING (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1994.tb00235.x
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  • 49
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    REDUCTION OF SALMONELLA ON POST-CHILL CHICKEN CARCASSES BY TRISODIUM PHOSPHATE (NA3PO4) TREATMENT (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The use of trisodium phosphate (TSP) in rinsing chicken carcasses was evaluated for salmonellae reduction. Post-chill carcasses were dipped into a 10%-TSP solution at 10 or 50C for 15 s. After storing 0, 1 or 6 days at 4C, the incidence and reduction of salmonellae were measured using a nitrocellulose (NC) membrane lifting technique, conventional culture methods and most probable number (MPN) technique. In a trial using non-inoculated carcasses, the incidences of salmonellae were decreased from 12 ∼ 24% in controls to 0 ∼ 8% in TSP-treated groups. When the carcasses were inoculated with S. typhimurium (2×104 CPU/carcass), the NC membrane lifting method detected 27 ∼ 46% less incidences of salmonellae in TSP-treated groups. However, culture methods failed to show any difference between TSP-treated and untreated carcasses. Another trial using MPN method showed a significant reduction of salmonellae (1.6 ∼ 1.8 logs) in TSP-treated groups (P 〈 0.01) at both 1 and 6 days. Although 50C-TSP treatment gave 0.4 log greater reduction than 10C-treatment, the difference was not statistically significant. Total plate counts (TPC) revealed a similar reduction trend to MPN results of salmonellae.
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  • 50
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    INHIBITION OF SALMONELLA TYPHIMURIUM ON POULTRY BY THE LACTOPEROXIDASE SYSTEM (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The antibacterial activity of the lactoperoxidase (LP) system on the growth and survival of a naladixic acid resistant strain of Salmonella typhimurium on poultry was determined. The LP system treatment, which consisted of lactoperoxidase (1 μg/ml), potassium thiocyanate (5.9 mM), and hydrogen peroxide (2.5 mM) (final concentrations) in water, reduced the level of Salmonella on inoculated chicken legs. The magnitude of reduction was dependent on temperature and time. For a water temperature of 25C and a time of 30 min, a 13.2% reduction was seen, as compared to a water temperature of 60C and a time of 15 min which showed a 80.6% reduction. In a 48 h shelf-life study, the LP system controlled growth of psychrotrophic bacteria on chicken legs. Hunterlab color values (L, a, b) for chicken thigh skin and oxidative deterioration as measured by TBA values for chicken thigh meat did not significantly differ (p 〈 0.01 and p 〈 0.05, respectively) between control and treated thighs.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00583.x
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  • 51
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    CONSUMER ATTITUDES TOWARD FOOD SAFETY ISSUES (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objectives of this study were to survey consumer attitudes about the safety of the food supply in general, then relate general concern levels with groups of specific items of concern, regulatory issues, and prioritization of food safety funding areas. Factor analysis of 419 consumer responses showed six factors (chemical, health, spoilage, and regulatory issues, deceptive practices, and ideal situations) underlying the 31 specific items evaluated on individual 5-point scales (1 = no concern, 5 = very strong concern). MANOVA using general level of food safety concern (independent variable) and the six scaled variables was significant. Univariate tests showed that as general level of concern with food safety increased, so did concern with chemical issues (hormones in meat, poultry, and milk, food additives, preservatives, irradiation, pesticide residues, artificial colors, natural toxins, plastic packaging, and nitrates), health issues (fat, cholesterol, calories, sugar, and vitamin content), and spoilage issues (food preparation, refrigerated, pasteurized, and shelf-stable foods, microbial contamination, and restaurant sanitation).
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00584.x
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    Journal of Agricultural and Food Information (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00586.x
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  • 53
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    EFFECT OF HEAT SHOCK ON PRODUCTION OF LISTERIOLYSIN O BY LISTERIA MONOCYTOGENES (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A Listeria monocytogenes serotype 1 strain was examined to determine the effect of heat shock on production of listeriolysin O (LLO) and the ability of injured cells to resume production of LLO after heat treatment at 62C for 10 min. Listeria cells were heat-shocked at 48C for 2 h, and hemolytic activity quantified by hemolysis of red blood cell (RBC). Heat shocking of Listeria cells resulted in almost total reduction in LLO activity. However, within 4 h of incubation of 37C, heat-shocked cells resumed production of LLO, achieving an activity level 40–times higher than that immediately after heat shock. In comparison, in the same time period there was an increase of only 2–fold in the hemolytic activity of nonheat-shocked controls. These results provide additional evidence, besides increased thermotolerance, of how heat-shock of pathogenic organisms could affect the safety of foods.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00599.x
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  • 54
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    SHELF-LIFE EXTENSION BY PHENYLGLYOXAL OF CLOSTRIDIUM SPOROGENES-INOCULATED VACUUM-PACKAGED GROUND BEEF (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Phenylglyoxal (PG), an aromatic α-dicarbonyl, is used in a variety of industrial, medical, and biological research applications. The compound delays spore germination and inhibits vegetative cells of both aerobic and anaerobic sporeforming bacteria, interacts with several critical bacterial growth factors, and is structurally similar to a number of approved food flavoring agents. Previous research demonstrated inhibitory activity against Clostridium sporogenes in model systems. Therefore, we investigated the shelf-life enhancing effectiveness of PG in C. sporogenes-inoculated vacuum-packaged ground beef at 32C. During extended incubation under temperature abuse conditions, PG delayed undesirable color changes and prevented organoleptic spoilage. Five μg PG/g inhibited proteolysis, while 156 μg PG/g delayed conversion of myoglobin to metmyoglobin, prevented H2S production, maintained product quality and texture for 25 days, and reduced thermal resistance of C. sporogenes spores at 90C. The observed activity of PG suggests that similar activity might be found with currently approved α-dicarbonyls. Furthermore, the compound's effect on thermal resistance may serve as an example of compounds that could be used to reduce thermal processing requirements of heat-sensitive and/or minimally processed foods.
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  • 55
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    OPTIMIZATION OF LISTERIOLYSIN O PRODUCTION BY LISTERIA MONOCYTOGENES (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Listeria monocytogenes serotype 1 and Scott A strains were examined to determine the effect of culture conditions onproduction of listeriolysin O (LLO). The hemolytic activity was assayed by hemolysis of sheep red blood cells. The optimum pH range for LLO production in serotype 1 and Scott A were pH 6.2–6.0 and pH 5.8–6.0, respectively. Production of LLO by serotype 1 was 20–fold higher than by Scott A. Addition of more than 1.0% glucose significantly reduced production of LLO by the cells, while favoring growth. By adding 0.5% glucose after stationary phase and adjusting pH to 5.5–7.0, maximum LLO was produced after 2 h incubation at 37C by both strains.
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  • 56
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    EFFECT OF WATER ACTIVITY ON THE GROWTH OF STAPHYLOCOCCUS AUREUS AT MEAT-CHEESE INTERFACES (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: There is increased marketing of ready-to-eat nonrefrigerated snack foods which consist of meat or sausage products with low or intermediate moisture levels combined with high moisture food products, i.e., cheese products. Packaging the intermediate moisture meat in direct contact with a high moisture food might change the water activity (aw) of the products sufficiently to support growth of Staphylococcus aureus at contaminated interfaces. To evaluate this possibility, sterile sausage slices (aw= 0.60 to 0.82) were surface inoculated with log 2-3 CFU/g of S. aureus, interfaced with processed cheese slices (aw= 0.94), vacuum packaged, and incubated at 19, 28, 37C and at cyclic temperature of 19–37–19C. S. aureus levels and water activities were determined weekly for 0 to 9 weeks. The aw at the interface changed rapidly and reached an aw that supported S. aureus growth. Growth of S. aureus occurred under all test conditions when the samples were stored at 28 and 37C. At 19C storage S. aureus remained viable for the length of the study.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00595.x
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  • 57
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    INHIBITION OF STAPHYLOCOCCUS AUREUS IN BUFFER, CULTURE MEDIA AND FOODS BY LACIDIN A, A BACTERIOCIN PRODUCED BY LACTOBACILLUS ACIDOPHILUS OSU133 (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Thirty seven strains of lactobacilli and leuconostocs were screened for bacteriocin production. A bacteriocin-like substance (designated lacidin A) was detected in culture filtrate of Lactobacillus acidophilus OSU133. Lacidin A inhibited Enterococcus faecalis, L. acidophilus, Lactobacillus delbrueckii subsp. lactis, and Staphylococcus aureus. The bacteriocinogenic nature of lacidin A was confirmed by eliminating the inhibitory effects of acid, hydrogen peroxide and phage and by loss of activity upon hydrolysis with proteolytic enzymes. The bacteriocin is relatively heat-stable and has considerable bactericidal action against S. aureus in phosphate buffer. Lacidin A also demonstrated bacteriostatic action against S. aureus in brain heart infusion and heat-treated milk and liquid whole egg.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00587.x
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    THE EFFECT OF MONO AND POLYGLYCEROL LAURATE ON SPOILAGE AND PATHOGENIC BACTERIA ASSOCIATED WITH FOODS (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The antibacterial activity of monolaurin and triglycerol 1,2 laurate alone and combined with three different chelating agents, at different pH (7, 6, 5.5 and 5), different NaCl concentrations (0.5 to 7%) and various combinations of pH and NaCl concentrations was investigated. The activity of these agents against 16 bacteria (7 Gram-positive and 9 Gram-negative) was studied using the spiral gradient end point test to determine the minimum inhibitory concentration (MIC).Monolaurin was effective against all the Gram-positive bacteria studied, but was only effective against the Gram-negative bacteria in the presence of EDTA. The inhibition was greatest at low pH and high NaCl concentrations. Concern has been expressed about the use of monolaurin in foods because of its poor solubility. Polyglycerol esters are more soluble and antimicrobial activity of these compounds has been observed. Triglycerol 1,2 laurate exerted some inhibitory effects, but was not as inhibitory as monolaurin even in the presence of the chelating agent and under conditions of low pH and high NaCl levels. Other chelators investigated (monoglyceride citrate and sodium citrate) did not promote the inhibitory effect of monolaurin.
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  • 59
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    BOOK REVIEW (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Book reviewed in this article:THE LACTIC ACID BACTERIA. E.L. Foo, H.G. Griffin, R. Mollby and C.G. Heden (Editors)
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00593.x
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    GROWTH OF LISTERIA MONOCYTOGENES, AEROMONAS HYDROPHILA AND YERSINIA ENTEROCOLITICA ON COOKED MUSSEL TISSUE UNDER REFRIGERATION AND MILD TEMPERATURE ABUSE (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Strains of the psychrotrophic bacteria Listeria monocytogenes, Aeromonas hydrophila and Yersinia enterocolitica were inoculated onto samples of cooked mussel tissue and incubated at 5 and 10C under both aerobic and anaerobic conditions. These organisms were enumerated over a time course and data were analyzed to give values for the lag and generation times. All species grew under all conditions, and the rate of growth was similar under aerobic and anaerobic incubation. Predicted growth kinetic values from response surface models and measured growth rates for L. monocytogenes and A. hydrophila were in reasonable agreement, but similar comparisons for Y. enterocolitica gave shorter predicted lag and generation times than were measured. A combination of models from different sources would have given more accurate predictions than any one individual model.
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    REMOVAL OF SALMONELLA TYPHIMURIUM ATTACHED TO CHICKEN SKIN BY RINSING WITH TRISODIUM PHOSPHATE SOLUTION: SCANNING ELECTRON MICROSCOPIC EXAMINATION (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of trisodium phosphate (TSP) on Salmonella typhimurium attached to chicken skin was investigated by using scanning electron microscopy (SEM). Chicken drumsticks were inoculated with Salmonella typhimurium (2 × 108 CFU/mL) for 30 min. Both inoculated and non-inoculated drumsticks were rinsed with 10% TSP solution at 10 or 50C for 15 s, and skin pieces were cut and fixed for SEM examination. For inoculated skins, a significant difference was noticed between TSP-rinsed and control skins (water-rinsed) at both temperatures. While control skins were covered with salmonellae (4 × 105∼ 1 × 106 CFU/cm2) and miscellaneous debris, TSP-rinsed skins, either at 10 or 50C, showed clean skin surfaces (〈8×103 CFU/cm2). For non-inoculated skins, it was difficult to see the difference in the number of attached bacteria due to their low numbers, however, water-rinsed skins still showed the debris on the surface. Above observations suggest that one of the major mechanisms of TSP on salmonellae reduction is detachment of contaminants from the skin surface.
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    Lactobacillus plantarum survival in aerobic., directly brined olives (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Storage at 20°improved Lactobacillus plantarum survival in directly brined olives. The best inoculation dates were on the first and fifth days after brining for Cacereña and Hojiblanca cultivars respectively. Lb. plantarum was present throughout the storage period only in Hojiblanca olives covered with initial free-salt solution and inoculated on the fifth day. In the presence of that bacterium, titratable acidity (0.5-1%) and pH (〈4.0) reached proper values for olive preservation. Yeast populations, consisting of Pichia membranaefaciens and Pichia fermentans, in Hojiblanca, and Pichia minuta, Pichia fermentans, Pichia membranaefaciens, and Rodotorula spp, in Cacereña, were found in all treatments.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb14675.x
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  • 63
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    Unrefined, Dried Apple Pomace as a Potential Food Ingredient (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Unrefined pomace of three apple cultivars was dried, powdered, analyzed and evaluated in pie filling and oatmeal cookies. Pomace had 2.2 - 3.3% seed, 0.4 - 0.9% stem, 70.0 - 75.7% apple flesh and 20.1 - 26.4% rice hull as filtering aid (DWB). Average dietary fiber was 36.8% and remaining carbohydrates were 54.4%, totalling 91.2%. Remaining components were protein, fat and ash. Average pH was 4.3; water activity, 0.13; and WHC, 3.7 mL/g. Hunter color was L = 51.8, a = 5.4, and b = 18.2. Two levels of pomace in pie filling or three levels in oatmeal cookies did not affect color, cookie size or sensory scores. Both food products were rated as liked moderately.
    Type of Medium: Electronic Resource
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    Oxidative Stability in Raw and Roasted Pecans: Chemical, Physical and Sensory Measurements (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: To develop predictive relationships for sensory responses of crunchiness and rancid aroma and flavor, raw and roasted pecans were stored under two different relative humidities (55 and 65%) up to 8 mo. In response to relative humidity, rancid scores did not differ with either raw or roasted pecans. Rancid scores in raw and roasted pecans during storage most closely paralleled peroxide value and thiobarbituric acid reactive substances, respectively. Multiple regression models employing two or three oxidative and chemical measurements led to better prediction of sensory scores. In general, primary oxidative products of triacylglycerols factored into the models for raw pecans while secondary oxidative products of total lipids factored into the models for roasted pecans.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb14684.x
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    Beet Pulp and Isolated Pectin Physicochemical Properties as Related to Freezing (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Any potential effects of postharvest freezing storage of beets on physicochemical characteristics of isolated pectin and beet pulp were determined. Fresh beets were stored at -20°for up to 3 mo. At the end of storage, beets were thawed and shredded, and sucrose was extracted. Pectin was isolated using a combination of enzyme treatment and acid extraction. Yield, galacturonic acid content, methoxyl ester content, and molecular mass distributions of the isolated pectin were determined. Neutral and acidic sugar compositions in the nonstarchy polysaccharides (NSP) of the beet pulp were determined using enzyme hydrolysis and gas chromatography. Results showed that physicochemical characteristics of isolated pectin, and sugar composition of the NSP in the beet pulp were not notably influenced by the freeze/thaw cycle.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb14664.x
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    High-Pressure and Freezing Pretreatment Effects on Drying, Rehydration, Texture and Color of Green Beans, Carrots and Potatoes (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: High-pressure pretreated and frozen green beans, carrot dice or potato cubes were fluidized bed dried and compared to untreated, pressure-treated or water-blanched dried samples. Drying rates varied with pre-treatments. Freezing resulted in highest drying rates. Pressure-treated and water-blanched samples retained highly acceptable colors. Freezing or hot-water blanching or high-pressure pretreatment, followed by freezing, gave good rehydration. High-pressure treatment resulted in incomplete rehydration but combined with freezing, water uptake was between 2.1 and 4.8 mL/g. Retention of cell wall structures of frozen samples during drying was presumed responsible for more efficient mass transfer. Texture measurements revealed significant effects of pretreatments. Pressure-treated samples had texture nearest that of the raw material. No major differences in color were observed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb14668.x
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    Thermal Effects on in vitro Protein Quality of Red Kidney Bean (Phaseolus vulgaris L.) (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Significant thermal effects on in vitro protein quality of red kidney beans were observed. Beans autoclaved at 121°for 10 and 20 min, and common home-cooked beans had improved protein quality. Uncooked beans, and those autoclaved at 128°for 20 min and at 121°for 90 min had reduced protein quality compared to canned beans and those autoclaved at 110°for 20 min and at 121°for 40 and 60 min. Amino acid scores, essential amino acid index and available lysine (%), corrected for in vitro protein digestibility gave comparable results in evaluation of protein quality. Specific lysine, methionine, cysteine and other amino acid ratios overestimated protein quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb14673.x
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    Static, Controlled (CO2) Atmosphere Packaging of Retail Ready Pork (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Wrapped boneless pork loin roasts and slices were stored at 4°in bulk under constant CO2 concentrations of 50% and 100% for 1 and 2 wks. Samples stored under 50% CO2 for 2 wks could subsequently be displayed (aerobic) for 3 days without becoming unacceptable or for 6 days if previously held under 100% CO2 for 14 days. Aerobic shelf-life at 4°of the latter samples equalled that of fresh pork chops under simulated retail display. Physicochemical characteristics during storage did not limit acceptability. Reusable master packs have application for distribution of retail ready cuts under controlled atmosphere packaging.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb14699.x
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    Aflatoxin M1 in Parmesan Cheese: HPLC Determination (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A method was developed to determine aflatoxin M, in Parmesan cheese produced in the Modena area during 1991. The analytical method was based on extraction of aflatoxin M, from the cheese by chloroform and clean-up by liquid-liquid extraction. The determination was made by high-pressure liquid chromatography. Of 200 fresh Parmesan cheese samples analyzed, 18 showed presence of aflatoxin M, in low concentrations (max. 0.190 μG/kg). Italian food law does not establish any maximum allowed level for this aflatoxin. The maximum limit proposed by the Swiss Federal Bureau of Health was 0.250 μg/kg.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb14703.x
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    Structure and Cohesive Energy Density of Fats and Their Sorption by Polymer Films (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Polypropylene and polyethylene terephthalate films were immersed in pure triglycerides or fatty acids for a range of times. They were analyzed for the amount sorbed to determine the relative importance of fat chemical configuration and cohesive energy density (CED) on sorption order and amount. Structure affected the order of sorption (palmitic 〉 oleic 〉 linoleic acids or triglycerides) while CED differences and the fatty components determined compatibility. The amount of the CED differences affected the relative solubilities of fatty components in the polymers. The Hildebrand equation for heat of mixing gave values for components in the same order as the experimental results had indicated.
    Type of Medium: Electronic Resource
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    Memo FROM THE SCIENTIFIC EDITOR (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb08158.x
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  • 72
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    Antioxidative Fat Replacer and High-Monounsaturated Oil Used for Pork Fat in Precooked Sausage (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: One high-fat and four low-fat pork sausage formulations were made: P30 with 30% pork fat (P); P11-W with 11% P and 10% added water (W); P11-WC with 11% P, 9.5% W and 0.5% carrageenan (C); Pso11-WC with 6% P plus 5% high-oleic sunflower oil (So), 9.5% W and 0.5% C; and Pso11-WGcf with 6% P plus 5% So, 7.0% W and 3% defatted glandless cottonseed flour (Gcf). Sausage patty cooking yield was highest for P11-WC and Pso11-WGcf. TBA values for refrigerated precooked patties were lowest for Pso11-WGcf, whereas carrageenan had a prooxidant effect in low-fat patties made with all-pork fat. The oil had no adverse effects on lipid oxidation and sensory properties of low-fat patties with C. The monounsaturated to saturated fatty acid ratio increased by 53–71% in the So-containing low-fat patties when compared to P11-W and P11-WC patties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb08161.x
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    Breaking Stress and Syneresis of Rennin Curds from Reconstituted Skim Milk Frozen Concentrate (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Skim milk was concentrated to 17–18% solid non-fat (SNF) by reverse osmosis and then stored at −20 ± 2°C. Samples were thawed, reconstituted, and manufactured into rennin curds. Breaking stress and syneresis of curds increased with calcium or magnesium, and decreased as pH values increased. Breaking stress and syneresis of curds prepared from skim milk reconstituted from a frozen concentrate (SMRFC) were lower than of curds from raw or heated skim milk. The formation of curds results from a three-dimensional network of protein chain and clusters, and the addition of calcium chloride resulted in partial disintegration of the micelle, producing larger particles. Curds from raw milk showed more protein aggregatiom curds from SMRFC, and also had a more open matrix.
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    Arnott Test Correlates with Dynamic Rheological Properties for Determining Cheddar Cheese Meltability (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cheddar cheese with six different fat levels (34.3, 31.5, 26.8, 20.5, 12.6 and 〈1%) were manufactured and allowed to ripen 4 mo at 7°C. Melting characteristics of the cheeses were studied by the Arnott test and dynamic rheological testing. Meltability of Cheddar cheese was significantly influenced by its fat content as determined by the Arnott test. A significant correlation (r =–0.80) occurred between the minimum complex modulus G′ and meltability of Cheddar cheese. Minimum complex modulus G′ may be a useful predictor of cheese meltability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb08169.x
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    Potato Peel Waste: Stability and Antioxidant Activity of a Freeze-Dried Extract (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Aqueous extracts of potato peel waste were freeze-dried. High performance liquid chromatography (HPLC) of the freeze-dried extracts revealed that chlorogenic (50.31%), gallic (41.67%), protocatechuic (7.81%), and caffeic (0.21%) acids were the major phenolics. During 15 days storage of the freeze-dried extract, no degradation of phenolics occurred. After 4 days storage at 63°C, 5.00g of sunflower oil containing either the freeze-dried extract (200 ppm) or butylated hydroxyanisole (BHA) (200 ppm) reached peroxide values (PV) of 37.38 and 37.47 meq kg-1 respectively. L-ascorbic acid-6-palmitate was the best antioxidant (PV= 10.65 meq kg-1) but the freeze-dried extract was as good as BHA.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb08182.x
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    Cowpeas Tannins Related to Cultivar, Maturity, Dehulling and Heating (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Tannins were analyzed on three cultivars of cowpeas at three maturity stages. Cultivars differed in testa darkening which increased during maturation. Darker testa had greater tannin concentrations. Testa tannins increased up to 7-fold during maturation and up to 96% of the tannins were found in the testa. The sum of tannins in individually tested cotyledon and testa was up to 10.7 times greater than that found from analysis of whole cowpea after grinding to 20-mesh. Heating in water reduced whole cowpea tannins 38–76%; cotyledon 53–59%, and testa 66–75%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb08183.x
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    Polyphenoloxidase Activity, Polyphenols Concentration and Browning Intensity during Soursop (Annona muricata, L.) Maturation (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Values for polyphenoloxidase (PPO), total phenols and ascorbic acid, browning intensity and pH in soursops (Annona muricata, L.) decreased during maturation. Optimum pH was 7.5 (fully developed immature, mature unripe and ripe fruits) or 7.0 (fully ripe fruits). High correlation was found between PPO activity and phenolic compounds. The enzymic browning of soursops occurred during maturation. The least browning intensity was in fully ripe fruits.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb08187.x
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    Plum Juice Quality Affected by Enzyme Treatment and Fining (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Juice from six plum (Primus domestica L.) cultivars, Au Red, Abundance, Pobeda, Shiro, Peach Plum and Early Golden, was extracted using 0.2% Clarex® L pectinase. The juice was processed as high temperature-short time (HTST)-unfined juice, fined juice or HTST-fined juice, and analyzed for yield, clarity, pectin content, soluble solids, pH, titratable acidity, color, sugars, total anthocyanins and total phenolics. Pectinase treatment resulted in 41–214% increase in juice yields, with highest increase for Au Red. Enzyme-extracted juice averaged 54% lower pectin than controls, and fining further reduced pectin. Enzyme treatment also improved juice soluble solids and color. A consumer type sensory panel indicated juice from Abundance, Pobeda and Peach Plum had best flavor and acceptability.
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    Flow Properties of Canola Seed Pastes (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Flow properties of Canola seed pastes, prepared by crushing seeds to 〈0.125 mm dia. and adding Canola oil, were measured under the following conditions: shear rate 0.1 to 225 s−1, concentration 35.3 to 95.7% (g solid/g liquid), temperature 288.15 to 328.15 K. The pastes were shear thinning and their rheological behavior was described by a Herschel-Bulkley model. For solid concentrations ≥ 40%, a turning temperature (T′) was noted. Below T, the shear stress fell with increasing temperature but above T shear stress increased with increasing temperature.
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    β-Lactoglobulin Separation from Whey Protein Isolate on a Large Scale (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A method for obtaining large quantities of β-lactoglobulin (β-Lg) from commercial whey protein isolate (WPI) was developed. β-Lg was separated from the rest of the whey proteins in a solution of 15% (W:W) WPI in distilled water adjusted to pH 2 and 7% NaCl. β-Lg was then separated from NaCl using diafiltration. The results indicate that more than 65% of the β-Lg originally in the WPI solution was recovered. The purity of the β-Lg was greater than 95%.
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    Two Colorimetric Assays for Iodine in Foods (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Using a standardized sample preparation, comparisons were made of two colorimetric iodine assays that are based on different chemistry. One assay kinetically measured the initial iodine catalysis of the redox reaction between Ce+4 and As+3. The other monitored iodine catalysis of the reaction between thiocyanate and nitrite by measuring light absorbance after 20 min. Both were accurate when tested with reference samples of nonfat milk powder and oyster tissue that had known certified iodine content. The thiocyanate-nitrite assay consistently showed greater precision and less variability, particularly at lower iodine concentrations in lyophilized egg samples.
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    Oxidative Changes of Heat-Sterilized Meat in Trays (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: We studied oxidative changes of ground pork meat filled into plastic or aluminum trays, sterilized at 121 or 131°C and stored up to 56 days at 20 or 37°C in the dark or exposed to light, respectively. Sterilization temperature did not influence either thiobarbituric acid reactive substances (TBARS) of the samples or ethane concentrations in headspace of trays. An increase of storage temperature from 20 to 37°C increased TBARS and ethane concentrations regardless of filling method and packaging material. No changes in double-bond indices were observed. Nitrogen flushing in combination with light protection reduced lipid oxidation up to 85–95%
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    Soy Protein Isolate Antioxidant Effect on Lipid Peroxidation of Ground Beef and Microsomal Lipids (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Soy protein isolate antioxidant (SPIA) was separated from soy protein, fractionated, and purified. SPIA (300 or 900 ppm) was added to a ground beef model system; oxidation was initiated by adding Fe+2/Fe+3. Sealed vials were stored at 4°C for 24 hr. Oxidation products were assessed using the 2-thiobarbituric acid (TBA) test, sensory analysis, gas chromatographic separation, and mass spectrometric identification of headspace volatiles. SPIA (900 ppm) was also added to a beef microsomal protein/linoleic acid model system. Beef containing 900 ppm SPIA had lower TBA numbers, less rancid odor, hexanal, and total volatiles after 16 and 24 hr than did samples containing 300 ppm SPIA and controls.
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    Vegetable Oils Replace Pork Backfat for Low-Fat Frankfurters (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Low-fat frankfurters (10% fat, 12.5% protein) with olive, corn, sunflower or soybean oils, compared to control (29.1% animal fat, 10.4% protein) had 67% lower total fat, 40–45% lower saturated fatty acids, 50–53% lower calories, reduced cholesterol and 20% higher meat protein. Although they had darker red color they were 6–7.2% lower in processing yield and had higher purge accumulation, were firmer and less juicy. The type oil had no effect (P〉0.05) on these characteristics but affected fatty acid composition. Frankfurters with olive oil had 41.8% higher monounsaturated fatty acids and those with seed oils 5–7 times higher polyunsaturated fatty acids. Soybean oil increased lin-olenic acid content and negatively affected overall acceptability and shelf-life.
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    Properties of Low-Fat, Nonbreaded Pork Nuggets with Added Gums and Modified Starches (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Low-fat (8%) pork nuggets were prepared with gums, modified food starches, and 90% pork. Sodium alginate with calcium-lactate or corn starch creme resulted in the greatest increases in cooking yield and tenderness. Convection oven cookery resulted in improvements in sensory and instrumental tenderness values compared with precooking and reheating. Nuggets with corn starch creme had notable distortions in shape after precooking and reheating. Gums and modified starches can improve tenderness in low-fat pork nuggets.
    Type of Medium: Electronic Resource
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    Listeria monocytogenes Survival Model Validated in Simulated Uncooked-Fermented Meat Products for Effects of Nitrite and pH (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Previous modeling studies in broth cultures demonstrated that acidity and nitrite increased the inactivation rate of Listeria monocytogenes. To validate this effect during storage of simulated uncooked-fermented meat products, lean beef was ground with salt, adjusted to pH 4.0–5.1, and treated with nitrite at 0–300 μg/mL. Samples were immediately inoculated with L. monocytogenes (107 CFU/g) and survivors were enumerated over 21 days storage at 37°C. The time to achieve a four log decline as greatly affected by pH, ranging from 21 days at pH 5.0 to 〈 1.0 day at pH 4.0. Growth occurred at pH 5.1 after a long lag period. Nitrite additions did not affect survival, suggesting that the effective concentration was the rapidly decreasing residual nitrite level.
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    Phospholipid Hydrolysate and Antistaling Amylase Effects on Retrogradation of Starch in Bread (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Effects of phospholipid hydrolysate and antistaling amylase on starch retrogradation in bread and wheat flour were investigated by differential scanning calorimetry (DSC). Phospholipid hydrolysate containing more than 90% lysophospholipid was obtained using phospholipase A2 and was effective in forming amylose-lipid complexes. Both wheat flour and bread containing phospholipid hydrolysate were retrograded to a lesser degree when stored at room temperature. The retrogradation rate for bread with antistaling amylase was low. We postulated that antistaling amylase broke links in amylose and amylopectin, thereby promoting the formation of amylopectin-lipid complexes. The combined effect of phospholipid hydrolysate and antistaling amylase was greater than their individual effects.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb08193.x
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  • 88
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    Stability of Membrane-Sterilized Bovine Immunoglobulins Aseptically Added to UHT Milk (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Lyophilized immunoglobulin (IgG) of 56% purity isolated from Cheddar cheese whey was reconstituted with distilled water to a protein content of 60–70 mg/mL. The solution was membrane-sterilized (0.2 μ.m) and aseptically injected into cartons of UHT milk. This method could be used for fortification of UHT products without denaturing IgG. Concentration of IgG remained constant in milk stored at 4, 25 and 35°C over 5 mo. However, when stored at 25 and 35°C, the milk thinned probably due to residual enzymes in the IgG solution. D values measured between 62 and 80°C for thermal destruction of IgG in UHT milk appeared to confirm shelf life results.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb08120.x
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  • 89
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    Cholesterol and Other Lipid Extraction from Egg Yolk Using Organic Solvents: Effects on Functional Properties of Yolk (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cholesterol extraction from dehydrated egg yolk, using petroleum ether or petroleum ether-ethanol (35:65) resulted in decreased cholesterol content with petroleum ether and almost complete removal with petroleum ether-ethanol. Yolk extracted with petroleum ether gave emulsions of similar rates of coalescence to those prepared with dried yolk and mayonnaise-like emulsions of higher Theological properties. Yolk extracted with petroleum ether-ethanol gave emulsions of lower stability and did not lead to preparation of mayonnaise-like emulsions. Both yolk protein concentrates showed better foaming activity and foam stabilizing ability than dried yolk.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb08123.x
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  • 90
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    Microstructural and Rheological Properties of Cooked Squid Mantle (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Changes in tissue structure and rheological properties of squid were studied as related to cooking time using the mantle of squid just after instant killing. Collagen fibers of integument were tautly shrunk and voids were formed among the fibers by cooking. Muscle fibrils were considerably dehydrated and disconnected. Rupture energy (RE) for breaking raw squid parallel to the circular musculature was greater than that for breaking across the circular musculature. Cooking softened squid flesh and reduced RE both in parallel and transverse breaking of circular musculature. Reduction in RE was considerable in parallel breaking but not notable in transverse breaking.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb08129.x
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  • 91
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    Initial Interfacial Tension and Oil Uptake by Deep-fat Fried Foods (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fundamental theory of surface chemistry was utilized to develop an equation for calculating initial interfacial tension between a product and liquid. The relationship provides a practical approach to overcome the complexity of quantitatively determining interfacial tension of foods. The range of interfacial tension between a restructured potato product and the frying medium was 0.01 to 5.23–10−3 N/m. This range was determined using various frying media or additives. A power relationship was found between the initial interfacial tension and uptake of oil or other frying media. A model of capillary rise in porous media was implemented to explain the linear relationship between uptake and contact angle.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb08132.x
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  • 92
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    Gamma-Irradiated Dry Bean (Phaseolus vulgaris) Starch: Physicochemical Properties (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Great Northern bean starch, irradiated at doses of 2.5–20 kGy, had increased free and total acidity, concomitant with a pH decrease from 6.9 to 3.9 and a rapid increase of reducing value. The swelling power of the bean starch decreased with irradiation dose. A rapid increase of water and 80% ethanol solubility at 25°C was observed at doses ≥10 kGy. No differences were detected on damaged starch or changes in X-ray diffraction pattern. ESR spectra of the irradiated bean starch after 9 and 11 mo storage (−40°C) showed the presence of long life radicals, which could be stabilized after adding water.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb08140.x
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  • 93
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    Oligosaccharides, Antinutritional Factors, and Protein Digestibility of Dry Beans as Affected by Processing (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Dry beans (Phaseolus vulgaris) were subjected to soaking, cooking or a combination of both prior to fermentation, and then assessed for oligosaccharides, antinutritional factors and in-vitro protein digestibility. Results showed an important decrease in raffinose oligosaccharides and antinutritional factors. However, an increase of trypsin inhibitor and tannin contents occurred respectively in cooked or soaked-cooked fermented beans and in raw or soaked fermented beans. Appreciable improvement in in-vitro protein digestibility was only observed in cooked or soaked-cooked beans. After fermentation, the largest decreases were observed in soaked-cooked beans (92.75%) for raffinose, in cooked beans (31.57%) for phytic acid, in soaked beans (90.86%) for stachyose, and in raw beans for trypsin inhibitor (38.77%). The highest increase due to fermentation was observed in raw beans for in-vitro protein digestibility (1.73%).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb08139.x
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  • 94
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    Electronic Resource
    Pigments of Monascus (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A chemically defined medium with glutamic acid as nitrogen source was devised for the culture of two species of Monascus (M. ruber and M. purpureus), resulting in optimum production of their pigments and their chemical structures (both free and complexed) were compared. Structural data on two major complex pigments in aqueous solution were obtained by IR, UV, NMR and MS. They were free pigments linked to glutamic acid by amino groups, where nitrogen replaced the pyronoid oxygen.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb08145.x
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  • 95
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    Electronic Resource
    Food Protein Nutrient Improvement by Protease at Reduced Water Activity (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Protein resynthesis catalyzed by α-chymotrypsin was studied to modify the nutritive quality and physical properties of albumin. The increase in substrate concentration produced an increase in enzyme synthetic action. At low substrate concentration, several water activity depressing additives (salts or polyols) in the reaction media enhanced plastein synthesis. Polyols enhanced the synthetic reaction proportionally to an increase in their molecular size. The positive effect of alkali halides was related to an increase in cation size and decrease in anion size. All plastein products showed a clear increase in nutritional value with respect to the substrate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb08148.x
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  • 96
    Electronic Resource
    Electronic Resource
    Linear Model for Predicting Transient Temperature during Sterilization of a Food Product (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The thermal behavior of a conductive canned food during retorting was represented using an input-output linear system, with a finite order N, and a time-delay. The input of the system was the retort temperature, the output was the temperature at the thermal center of the can. This model was applied for a typical sterilization process composed of two isothermal steps. The can internal temperature was expressed as a sum of N exponential terms in which appeared the constant holding retort temperatures, the come-up and come-down times and N pairs of heat penetration parameters identified in a preliminary experiment. The model was tested on a potato mash packed in metal cans processed in a vertical still retort. Temperatures estimated by the model agreed closely with those measured during thermal processing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb06986.x
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  • 97
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    Caking and Stickiness of Dairy-Based Food Powders as Related to Glass Transition (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of heating rate, storage temperature and water activity on surface caking (Tsc) and advanced caking (Tac) of several dairy-based infant formula powders were determined by the modified ampule and sealed glass test tube methods, respectively. The glass transition temperature, Tg, was determined by differential scanning calorimetry. Observed Tsc and Tac values were higher at faster scan rates (5 and 10°C/min) compared to a slower heating rate (1°C/3 min). In addition, because of the sample size and the difference in viscous flow time constants, Tac≥ Tsc≥ Tg. As expected, stability towards collapse and sticking decreased with Increasing amounts of low-molecular-weight carbohydrate. The predicted stable storage water activities at room temperature based on Tsc were higher than those observed during storage; however, the water activity at which Tstarage= Tg gave a good prediction of the %RH when collapse begins.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb06893.x
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  • 98
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    Aerobic Counts, Color and Adenine Nucleotide Changes in CO2 Packed Refrigerated Striped Bass Strips (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Hybrid striped bass (HSB) strips were dipped in chlorine or distilled water and packaged in 60% CO2, 6% O2, and 34% N2 (MAP) or in AIR. APC reached 108 CFU/g after 4 days for AIR and 10 days for MAP fish. Sensory panelists detected a whiter color flesh in fish treated with chlorine. Hypoxanthine increased while IMP decreased and ADP and ATP did not change throughout. If inosine was excluded in the predictor, a modified K value (K*) could be applicable as a freshness indicator of freshwater HSB but storage environment should be specified. K* values correlated highly with APC for AIR (R2= 0.84) and MAP packs (R2= 0.85).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb06899.x
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  • 99
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    Electronic Resource
    Antibacterial Activity of Cabbage Juice Against Lactic Acid Bacteria (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fresh juice of Cecile cultivar cabbage (Brassica oleracea) was inhibitory to the growth of four species (including seven strains) of lactic acid bacteria. Inhibition was eliminated when the cabbage was heated (steamed 10 min) before juice extraction. When Lcuconostoc mes-enteroides C33 was tested in juices of three other cultivars of cabbage, growth inhibition was invariably noted in fresh juices, but was variable in heated juices. Fresh cabbage juice (CJ) adjusted to higher initial pH (6.5–7.5) showed greater antibacterial activities than at pH 5.0 to 6.0. When pH 4.0 precipitate from fresh CJ was added to noninhi-bitory CJ (cabbage heated before extraction), antibacterial activity was restored. A heat-labile and pH-dependent factor seemed responsible for activating a precursor into an inhibitory compound.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb06915.x
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  • 100
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    Citric Acid and Antimicrobials Affect Microbiological Stability and Quality of Tomato Juice (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Acidification, addition of dimethyl dicarbonate and a mixture of potassium sorbate and sodium benzoate and storage temperature were related to microbiological stability and quality of tomato juice. Whether iuices were acidified CDH 4.0 to 3.7) or nonacidified. dimethyl dicarbonate and sorbate/benzoate were highly effective in diminishcng mold and yeast count at 5°C and 20°C. Dimethyl dicarbonate in juices acidified to pH 3.7 and stored at 5°C was most effective in controlling plate counts, followed by sorbate/benzoate in juices acidified to pH 3.7 and stored at 5°C and 20°C. Tomato juice treated with dimethyl dicarbonate had lower amounts of ascorbic acid, total amino acids, fructose, glucose, lycopene and β-carotene.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb06916.x
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